Effect Of Milling Degree On Content Of Characteristic Components And Quality Properties Of Rice Flour,
2019
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China; Jiangsu Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China
Effect Of Milling Degree On Content Of Characteristic Components And Quality Properties Of Rice Flour, Wang Lifeng, Zhang Lei, Yao Yijun, Wang Hongling, Xu Feiran, Wang Haiou
Food and Machinery
Exploring the effect of milling degree on rice flour quality is very important to develop rice processing mechanism for suitability. The composition, X-ray diffraction, gelatinization, rheological and gel texture and structure of rice flour under different milling degree were determined. The results suggested that with the milling degree increased, the protein content decreased from (11.24±0.06)% to (7.89±0.27)%, and the amylose content increased from (8.51±0.27)% to (25.93±2.42)%, with the increase of XRD absorption peak of starch. The peak gelatinization viscosity increased from (2 025±169.2) cp to (4 847±140.5) cp, and the gelatinization temperature decreased from (71.82±0.67) ℃to (70.1±0.04) ℃. With the …
Effect Of Resurgence Temperature On Thearoma Substances In The Try Cut Tobacco,
2019
Cigarette Product Quality Test Center, Technology Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
Effect Of Resurgence Temperature On Thearoma Substances In The Try Cut Tobacco, Li Da, Li Xiaoke, Xu Renjie, Yuan Peng, Li Exian
Food and Machinery
Taking two different representative batches (A, B) of the domestic commercial cigarette brand M as raw materials. A static headspace-GC/MS method was established and the datas were collected by the MES automatic control system. Aroma components in two batches of tobacco samples (A and B) were determined. RESULTS A total of 40 core aroma components were detected in two batches of finished cut tobacco, of which batch A contained 34 and batch B contained 37; 3-methyl-1-butanol, 2,6-dimethyl Pyridazine, n-hexadecane, 2-acetylfuran, 2-hexen-1-ol, cis-4-heptenal are undetected components in A, 2-methylpyrazine, isoprene Enol and 2-acetylpyrrole were undetected components in B; the relative total …
Research Progress On Stabilization Of Natural Anthocyanin Pigments,
2019
State Key Lab of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress On Stabilization Of Natural Anthocyanin Pigments, Jiang Yuting, Qin Fang, Chen Jie, He Zhiyong
Food and Machinery
The use of natural pigments of anthocyanins in the food industry to replace synthetic pigments has become a development trend. Compared to synthetic pigments, however, natural anthocyanin pigments show low stability and easy to lose, during the processing and storage, and reducing the color loss during industrial applications is challenging. This study reviewed the stabilization techniques of anthocyanins in recent years, including the addition of polymeric compounds, copigments, metal ion, and encapsulation techniques, in order to provide guidance for the stabilization application of anthocyanin pigments in the food industry.
A Review On Elimination Of Food Allergens By Non-Thermal Processing Technologies,
2019
School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
A Review On Elimination Of Food Allergens By Non-Thermal Processing Technologies, Guo Yingxi, Wangman Sheng, Chengjun Hu, Han Zhong
Food and Machinery
Summarized several non-thermal processing technologies including cold plasma, high pressure, ultrasonic and irradiation treatment on reducing and eliminating food allergens, which can expose or mask epitopes, change the secondary structure, and destroy non-covalent bonds such as hydrogen bonds and hydrophobic interaction that maintain the spatial structure of sensitizing proteins to affect the allergenicity. In addition, this article also compared their advantages and disadvantages for future development and application.
Ozone Ice Preparation Technology And Its Research Advances In Food Preservation,
2019
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Ozone Ice Preparation Technology And Its Research Advances In Food Preservation, Yuan Chenghao, Liu Yongle, Huang Yiqun, Wang Jianhui, Huang Shouen, Li Xianghong, Wang Faxiang, Yu Jian
Food and Machinery
Compared with the ozone gas and water, the ozone ice is easy to store and has a long half-life. Furthermore, ozone stored in the ice will be slowly released with the melting process of ice. Due to these precise characters, ozone ice can be used for long-term sterilization for food preservation. Starting from the progress of ozone production technology, the authors introduce the production of ozone, and the preparation of ozone water, and the application of ozone ice in food preservation.
Research Progress On The Bioactive Compounds And Their Bioactivities Of Pepper Seed,
2019
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Research Progress On The Bioactive Compounds And Their Bioactivities Of Pepper Seed, Zhong Jin, Liu Yida, Xiao Yu
Food and Machinery
In this revtew, the current research progress on the main nutritional components, bioactive substances and biological activities of pepper seed worldwide were summarized, to provide reference basis and new ideas for its comprehensive utilization.
Design And Analysis Of A Parallel Multi-Fingered Dexterous Hand,
2019
School of Mechanical, Electronic and Control Engineering, Beijing Jiaotong University, Beijing 100044, China
Design And Analysis Of A Parallel Multi-Fingered Dexterous Hand, Fand Yuefa, Zhou Siyuan
Food and Machinery
Aiming at the shortcomings of series dexterous hand, a new multi-fingered dexterous hand is designed and analyzed based on the advantage of parallel mechanism. Firstly, according to the method of configuration synthesis, a three-degree-of-freedom parallel finger mechanism is proposed and its kinematics is analyzed. Then, based on the configuration of finger mechanism, a suitable palm is designed and combined into a multi-fingered dexterous hand. Finally, the grasping ability and reachable workspace of the parallel multi-fingered dexterous hand are analyzed and compared with the performance of the series dexterous hand. The results show that the multi-fingered dexterous hand based on parallel …
Design Of Robot Nc Cooperative Electromechanical System For Remote 3d Cake Printer,
2019
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing, 100048, China
Design Of Robot Nc Cooperative Electromechanical System For Remote 3d Cake Printer, An Jiaqiang, Tang Xiaohua, Wu Jing, Yang Siping, Li Tianjiao
Food and Machinery
Based on the analysis of the forming law and manufacturing technology of butter cake, a new butter cake processing machine body was proposed, consisting of a three-degree-of-freedom manipulator and a four-axis motion platform. In the control system, ARM microcontroller and MCX514 motion control chip were used as the core hardware of the control system. At the software level, FreeRTOS embedded operating system and GRBL numerical control system were used as the software framework of the control system. Through the calibration of the basic coordinate system of the contact three-point handshake, the manipulator and the motion table were cooperated to complete …
Moisture Sorption Isotherm Characteristics And The Model Characterization Of Two-Components In The Rice-Made Wafer,
2019
Jiangnan University, Wuxi, Jiangsu 214122, China
Moisture Sorption Isotherm Characteristics And The Model Characterization Of Two-Components In The Rice-Made Wafer, Cheng Xueyu, Qian Yihan, Lu Lixin
Food and Machinery
The relation between the equilibrium moisture content and the water activity of crust filling at 23, 30 and 45 ℃ were studied by gravimetric method. The test data were fitted with some typical moisture absorption models by Matlab. The results showed that the moisture isotherm of crust and filling were both S type model. When the moisture activity was constant, the equilibrium moisture content first increase and then decrease with the increase of temperature, which was different from other foods. The Lewicki model and Peleg were the most suitable for fitting adsorption isotherms of crust and filling when the moisture …
Nitrogen, Cobalt Co-Doped Fluorescent Magnetic Carbon Dots As Ratiometric Fluorescent Probes For Cholesterol And Uric Acid In Human Blood Serum,
2019
Nanning Normal University & University of Nebraska-Lincoln
Nitrogen, Cobalt Co-Doped Fluorescent Magnetic Carbon Dots As Ratiometric Fluorescent Probes For Cholesterol And Uric Acid In Human Blood Serum, Shan Huang, Erli Yang, Jiandong Yao, Xu Chu, Yi Liu, Yue Zhang, Qi Xiao
Department of Food Science and Technology: Faculty Publications
Detection of cholesterol and uric acid biomarkers is of great importance for clinical diagnosis of several serious diseases correlated with their variations in human blood serum. In this study, a new kind of well selective and highly sensitive ratiometric fluorescent probe for cholesterol and uric acid determination in human blood serum was innovatively developed on the basis of the inner filter effect (IFE) process of nitrogen, cobalt co-doped carbon dots (N,Co-CDs) with 2,3-diaminophenazine (DAP). DAP was the oxidative product during the oxidation reaction between ophenylenediamine and H2O2. Fluorescent magnetic N,Co-CDs possessing blue emission and magnetic property were prepared through a …
Breeding Of Saccharomyces Cerevisiae High-Yield Of Alcohol And Acid By Atmospheric Room Temperature Plasma,
2019
College of Food Science and Pharmacy, Xinjiang Agriculturai University, Urmuqi, Xinjiang 830052, China
Breeding Of Saccharomyces Cerevisiae High-Yield Of Alcohol And Acid By Atmospheric Room Temperature Plasma, Wang Liye, Wang Haocheng, Ma Shan, Liu Weibing, Li Zehan, Song Jingjing, Yang Huafeng, Zhang Ying, Wu Yun
Food and Machinery
The Y6 strain screened from the grape surface was subjected to atmospheric pressure room temperature plasma (ARTP) mutagenesis, and the Saccharomyces cerevisiae strain with strong alcohol production ability, high acid production ability and stable fermentation performance were selected. The single-factor test confirmed that the optimal mutagenesis condition was lethality rate at 98.70% treated for 100 s. The target strain Y6-8 producing alcohol and producing acid was screened by 2,3,5-triphenyltetrazolium chloride (TTC) method, bromocresol green medium method and Du's tubule, and then its genetic stability was studied. The results showed that the mutagenized strain Y6-8 was …
Effects Of Roasted Temperature To Seed Processing On The Keyaroma Components And Sensory Quality Of Camellia Oil,
2019
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Ministry of Education, Changsha, Hunan 410004, China
Effects Of Roasted Temperature To Seed Processing On The Keyaroma Components And Sensory Quality Of Camellia Oil, Zhu Xiaoyang, Long Qizhi, Zhong Haiyan
Food and Machinery
In order to analyze the effect of roasted temperature to seed processing on the key aroma components and sensory attributes of camellia oil, compared correlations and differences between aroma components and sensory attributes of hot pressed camellia oil from Hainan and Hunan province, and the volatile compounds of these camellia oils were analyzed by HS-SPME-GC-MS. The ROAV value was calculated to determine the key aroma components. Sensory attributes were analyzed by sensory evaluation and the PLS model was established. The results showed that the most important flavor components in Hainan camellia oil and roasted seed samples of Hunan were (E)-2-nonenal, …
Effect Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products,
2019
Chapman University
Effect Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products, Sunjung Chung
Food Science (MS) Theses
While the presence of ≥1% of an undeclared species in ground meat generally used as an indicator of intentional mislabeling as opposed to cross-contamination, the actual percent of undeclared species resulting from cross-contamination has not been experimentally determined. The objective of this study was to quantify the effect of sanitation procedures on the crosscontamination of animal species in ground meat products, using undeclared pork in ground beef. Pork (13.6 kg) was processed using a commercial grinder, then one of three sanitation treatments was completed (“no cleaning”, “partial cleaning”, or “complete cleaning”). Next, beef (13.6 kg) was ground using the same …
Use Of Gamma Irradiation As An Intervention Treatment To Inactivate Escherichia Coli O157:H7 In Freshly Extracted Apple Juice,
2019
Chapman University
Use Of Gamma Irradiation As An Intervention Treatment To Inactivate Escherichia Coli O157:H7 In Freshly Extracted Apple Juice, Dielle Aurelia Fernandes
Food Science (MS) Theses
Escherichia coli O157:H7 can contaminate dropped apples used for juicing via contact with manure or fecally tainted irrigation water and attach to the flesh of the apple through bruises and wounds where surface sanitizers are not effective. The goal of this project was to determine the efficacy of gamma irradiation at the maximum allowed dose of 1000 Gy to inactivate Escherichia coli O157: H7 in whole apples used for juicing. Whole apples were punctured to simulate wounds which were then inoculated with an outbreak strain of E.coli O157:H7 and subjected to gamma irradiation at doses upto 1000 Gy. The D-value …
A Revised Land Ethic: Sustainable And Spiritual Agriculture,
2019
Fordham University
A Revised Land Ethic: Sustainable And Spiritual Agriculture, Brooke Maitlan Parrett
Student Theses 2015-Present
This paper proposes a return to the land and reconnection of spiritual practices through ethical teachings. Such a land ethic would involve answering the woes of industrial agriculture and providing a framework for farmers, consumers, and policymakers based on sustainable and spiritual considerations of the land. I analyze the loss of spiritual literacy and traditional ecological knowledge in the United States and discuss the spiritual history of agriculture in order to analyze contemporary religious perspectives on farming and agricultural ethics and thereby develop my own recommendations. The land ethic I propose combines sustainability and spirituality to develop intrinsic respect for …
Introduction To Sorghum Paper Production,
2019
University of Nebraska-Lincoln
Introduction To Sorghum Paper Production, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
Sorghum is a tall grass used for many commercial products such as fodder and syrup. The 10 to 15 feet stalk of the plant has lower lignin than wood and provides a fiber length of 2.31 mm in the outer covering and 1.38 mm for the leaf. Sorghum fiber makes a high quality, strong paper suitable for printing, packaging and paperboard.
Universe Of Things: A Human Presentation Of Food-For-Thought.,
2019
Washington University in St. Louis
Universe Of Things: A Human Presentation Of Food-For-Thought., Madeline Halpern
Bachelor of Fine Arts Senior Papers
I present this statement under three loose categories: People, Objects and their Environment. I consider People as human, Objects as art objects, domestic objects, and food, and Environment as the shared space of the former groups. Food directs this statement as I present each concept and creative process as a metaphorical dish. Material exploration carried me from a direct practice of reorienting acrylic paint and questioning object functionality through personified sculptures into theoretical thesis work in which I use interpersonal relations and the idea of consumption to translate tactile, gustatory and olfactory sensations into digital film. In this meal I …
Antimicrobial Properties Of Different Chitosans Against Gram-Negative And Gram-Positive Foodborne Pathogens In Food Products,
2019
Louisiana State University and Agricultural and Mechanical College
Antimicrobial Properties Of Different Chitosans Against Gram-Negative And Gram-Positive Foodborne Pathogens In Food Products, Nancy Katherine Rubio Zapata
LSU Doctoral Dissertations
Chitosan is a polymer derived of the deacetylation of chitin that is one of the most abundant material in nature. Chitosan solutions applied as edible coatings, and dipping solutions have shown positive results in the extension of shelf life on seafood and meat products. The purpose of this study was to evaluate the antimicrobial activities of a newly invented high molecular weight water-soluble (HMWWS) chitosan against selected Gram-negative (Salmonella Typhimurium, Vibrio parahaemolyticus, Vibrio vulnificus, and Vibrio cholerae) and Gram-positive (Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus) foodborne pathogens (initial inoculation of 6.5 Log). Chitosans with …
Characterization Of Bacterial Isolates Obtained From Commercial Poultry Feed And Retail Food Using Whole Genome Sequence Analysis And Selected Biochemical Tests,
2019
Pittsburg State University
Characterization Of Bacterial Isolates Obtained From Commercial Poultry Feed And Retail Food Using Whole Genome Sequence Analysis And Selected Biochemical Tests, Elena George Olson
Electronic Theses & Dissertations
The goals of this study is two-fold. The first part investigates bacterial isolates from commercial poultry feed and the second part deals with bacterial isolates recovered from retail food. In order to reduce pathogen contamination in poultry products identification of overall microbial populations in poultry production processing steps have always been considered an important monitoring tool for assessing sanitizer effectiveness and the corresponding responses of bacteria load levels on poultry carcasses. Bacterial isolates recovered from corn-based chicken feed were purified on aerobic plate count agar and eleven morphologically different colonies were selected for whole genome sequencing. In this part, the …
Hart County Foodways (Fa 1291),
2019
Western Kentucky University
Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1291. Collection of projects conducted by students for Dr. Ann Ferrell's 2018 fieldwork class. Projects address traditional and contemporary foodways practices throughout Hart County, Kentucky.
