Advances Of Pharmacological Research On Carcinogenicity And Toxicity Of Areca Nut,
2019
College of Life Science, Jilin Normal University, Siping, Jilin 136000, China
Advances Of Pharmacological Research On Carcinogenicity And Toxicity Of Areca Nut, Luan Jian, Guo Di, Zhou Xiaofu
Food and Machinery
This review examines the research progresses on carcinogenicity and toxicity of areca nut in recent years. After summarizing the carcinogenic components, carcinogenicity and toxicity, and the relationship with the incidence of malignant cancers, the review focus on the mechanism of areca inducing cancer, especially oral cancer, and its reproductive toxicity and neurotoxicity. Finally, the review concentrates on providing references for the prevention and treatment of oral submucosal fibrosis, oral cancer and other malignant diseases.
Research Progress On Grafting Modification Of Protein Glycosylation,
2019
College of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410000, China
Research Progress On Grafting Modification Of Protein Glycosylation, Feng Yanying, Mu Daichen, Qi Wenlei, Chen Maolong, Xu Zhou, Cheng Yunhui
Food and Machinery
Glycosylation modification of food proteins with reducing sugars allows covalent attachment of the ε-amino group of the protein to the reducing carbonyl group of the sugar by Maillard reaction, which does not require any chemical catalyst, and is a green and effective chemical modification method. We systematically introduced the reaction mechanism, reaction markers, modification methods and functional properties of protein glycosylation, and discussed the research direction of protein glycosylation.
Research Progress On The Preparation And Identificationmethods Of Proteins Glycosylation,
2019
School of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Research Progress On The Preparation And Identificationmethods Of Proteins Glycosylation, Lan Qiuyu, Zhang Qing, Liu Lin, Wang Chenzhi, Li Meili, Qin Wen, Yang Wenyu
Food and Machinery
In this review, the research situation of the preparation and identification methods of proteins glycosylation in recent years at home and abroad were introduced. Moreover, the factors affecting protein glycosylation were systematically reviewed, and the methods of protein glycosylation including those of dry heat, moist heat and the auxiliary one derived from moist heat method were compared and analyzed. In addition, the principle and application of product identification method were also reviewed.
Advances On Intervention Of Food Polyphenols On Type 2 Diabetes And Metabolic Syndrome,
2019
State Key Lab of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Advances On Intervention Of Food Polyphenols On Type 2 Diabetes And Metabolic Syndrome, He Zhen, Qin Fang, Chen Jie, He Zhiyong
Food and Machinery
This article reviews the research progress of food polyphenols' intervention on type 2 diabetes and metabolic syndrome in recent years. And it expounds the possible mechanism of food polyphenols on hyperglycemia regulation. It is necessary to excavate more effective ingredient from food materials to provide more theoretical guidance for the development of hypoglycemic health food diabetics.
Research Progress On Bioactive Peptides In Cheese,
2019
State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; China College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Research Progress On Bioactive Peptides In Cheese, Chen Senyi, Liu Zhenmin, Jiao Jingkai
Food and Machinery
This study reviewed the production of bioactive peptides in cheese, and summarized the types and research progress of several bioactive peptides commonly found in cheese. The research progress of bioactive peptides in bioavailability and the effects on the intestinal flora was described, and the research prospects of bioactive peptides in cheese were summarized and prospected.
Advances In The Application Of Rfid Technology In Food Traceability Systems,
2019
College of Information Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310023, China
Advances In The Application Of Rfid Technology In Food Traceability Systems, Zhao Xunming, Liu Jianhua
Food and Machinery
RFID technology is simple, flexible and practical. It has been applied to food traceability systems to ensure the quality and safety of food materials. In this paper, the concept of food safety and traceability, and RFID technology are introduced. The research progress in food traceability systems such as dairy products, animal products, aquatic products, fruits and vegetables is summarized. And the advantages of RFID technology and its application difficulties are analyzed. This paper will provide the theoretical guidance to a traceability system for food quality and safety.
Research Advance On Food Nano-Emulsion Delivery System,
2019
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Research Advance On Food Nano-Emulsion Delivery System, Li Jinan, Wu Yan, Hu Hao, Wu Xuejiao
Food and Machinery
Nano-emulsion is a kind of delivery system for functional ingredients, which can enhance the stability, solubility, and bioavailability of bioactive compounds. Several macromolecules such as polysaccharides and proteins can be used as emulsifiers to prepare nano-emulsion with high safety, which have great application potential in food industry. In this paper, the selection of core materials, oil phases and emulsifiers, and their effects on the characteristics of nano-emulsion were summarized, and the preparation methods, physicochemical properties and application prospect of nano-emulsion were.also discussed.
Study Of The Present Status On The Preservation Technology Of Fresh Wet Noodles,
2019
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Study Of The Present Status On The Preservation Technology Of Fresh Wet Noodles, Sun Ziqin, Wang Yan, Wu Weiguo, Ouyang Mengyun, Zhao Chuanwen
Food and Machinery
In this review, the main preservation problems of fresh wet noodles during storage were introduced. Moreover, a comprehensive overview of the domestic and international research status and development trendancy of some preservation technologies, including chemical preservatives, atmosphere controlling, and the usage of irradiation in fresh wet noodles, were described.
A Theoretical Model Of Underground Dipole Antennas For Communications In Internet Of Underground Things,
2019
Purdue University
A Theoretical Model Of Underground Dipole Antennas For Communications In Internet Of Underground Things, Abdul Salam, Mehmet C. Vuran, Xin Dong, Christos Argyropoulos, Suat Irmak
Computer Information Technology Faculty Publications
The realization of Internet of Underground Things (IOUT) relies on the establishment of reliable communication links, where the antenna becomes a major design component due to the significant impacts of soil. In this paper, a theoretical model is developed to capture the impacts of change of soil moisture on the return loss, resonant frequency, and bandwidth of a buried dipole antenna. Experiments are conducted in silty clay loam, sandy, and silt loam soil, to characterize the effects of soil, in an indoor testbed and field testbeds. It is shown that at subsurface burial depths (0.1-0.4m), change in soil moisture impacts …
Effects Of Pomegranate Peel Polyphenols On Cholesterol Efflux And Related Protein Expression,
2019
College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi 710119, China; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Pomegranate Peel Polyphenols On Cholesterol Efflux And Related Protein Expression, Zhao Shengjuan, Xiang Jinle, Chen Shuxing, Fei Peng, Xu Yunfeng, Li Jianke
Food and Machinery
In order to explore the effects of pomegranate peel polyphenols (PPPs) on SR-B1 protein expression and cholesterol efflux, in this study, Raw264.7 macrophages derived from foam cells were used as the model to illuminate the effects of PPPs on cholesterol efflux mediated by HDL. Western blot method was used to analyze the expression of scavenger receptor B1 (SR-B1), acyl-coenzyme A1: cholesterol acyltransferase (ACAT1) and cholesteryl ester hydrolase (nCEH). Further, the activity changes of ACAT1 and nCEH were revealed. The results showed that PPPs promoted the HDL-mediated cholesterol efflux and up-regulated the expression of SR-B1 significantly (P＜0.05). In addition, the PPPs …
Analysis Of Aroma Compounds Of Fruit Wine Fermented With Enterobacter Xiangfang,
2019
Collegeo of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Analysis Of Aroma Compounds Of Fruit Wine Fermented With Enterobacter Xiangfang, Liu Xiaoyan, Zhou Hongli
Food and Machinery
The aromatic composition of fruit wines fermented with Enterobacter Xiangfang was analyzed by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that the main aroma components produced by Enterobacter Xiangfang were phenylethanol, 3-methyl-1-butanol, 2-methyl-butanol and their corresponding acetates in the early fermentation stage, and heptaldehyde, 2,4,5-trimethyl-1,3-dioxolane, ethyl decanoate, ethyl octanoate, isobutyric acid and so on in the later fermentation stage. The main aroma components produced by yeast fermentation were ethyl decanoate, phenylethanol, ethyl octanoate, 2,4,5-trimethyl-1,3-dioxolane, 3-methyl-1-butanol, acetal, ethyl Dodecanoate and so on. Compared with yeast fermentation, Enterobacter Xiangfang fermentation not only had the basic …
Study On Mechanisms Of Draught Drying And Sensory Quality Change Of Dendrobium Flower,
2019
College of Biotechnology and Pharmaceutical Engineering, West Anhui University, Lu’an, Anhui 237012, China; Biotechnology Research Center of Natural Medicine, West Anhui University, Lu’an, Anhui 237012, China
Study On Mechanisms Of Draught Drying And Sensory Quality Change Of Dendrobium Flower, Zhang Zhenlin, Yin Zhichao
Food and Machinery
Far-infrared drying and LF-NMR was used to explore the drying process of Dendrobium huoshanense flowers and Dendrobium officinale flowers. A basic parameter model of the Dendrobium flower was constructed, and the sensory quality of the flower was studied by texture analysis. The results showed that a basic parameter model of the drying of Dendrobium flower was constructed. The sensory quality analysis based on the NMR spectra and texture analyzer indicated that the composition of water after the drying process was primarily conjunctive. The high sensory quality of the hardness and brittleness of the dry flowers of Dendrobium. Flowers of dried …
Optimization On Enzymatic Hydrolysis Conditions Of Rice Dreg And Effect On Cadmium Content,
2019
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Optimization On Enzymatic Hydrolysis Conditions Of Rice Dreg And Effect On Cadmium Content, Qi Wenlei, Feng Yanying, Xu Zhou, Chen Maolong, Cheng Yunhui
Food and Machinery
Low solubility and high cadmium content are the technical bottlenecks of protein resource utilization in rice dregs by-products. Rice dregs with high cadmium content were used as raw materials,Alcalase 2.4 L alkaline protease was selected, The factors of enzymatic hydrolysis of rice dregs were studied by response surface center combinational design. According to the results of single-factor experiment, the time of enzymatic hydrolysis, pH, the amount of enzyme added and the concentration of substrate were taken as the influencing factors, and the soluble nitrogen recovery rate of rice dregs protein was taken as the response value. The optimal conditions for …
Studies On The Antioxidant And Enzyme Inhibitory Activities Of Galangal Methanol Extract And The Correlation With The Bioactive Components,
2019
College of Public Health, Zhengzhou University, Zhengzhou, Henan 450001, China
Studies On The Antioxidant And Enzyme Inhibitory Activities Of Galangal Methanol Extract And The Correlation With The Bioactive Components, Li Jiao, Zhang Xiaofeng, Wang Xiaokai, Wang Wanyu
Food and Machinery
The Galangal was degreased and extracted by methanol to evaluate its polyphenols content and total flavonoids content, and the relationship of them with the antioxidant capacity and inhibitory activities against pancreatic lipase and α-glucosidase were studied. The polyphenols and total flavonoids were determined respectively by Folin-Ciocalteu assay and AlCl3 colorimetric method. The antioxidant potential was estimated by DPPH method, ABTS method and FRAP method. Additionally, inhibitory effects against pancreatic lipase and α-glucosidase in vitro were also assessed. The results showed that the polyphenols and total flavonoids were 62.91 mg GAE/g DW and 13.12 mg QE/g DW, respectively. When concentration …
The Effects Of The Antioxidant Activity And Inhibition On Ldl Oxidation Of Clove Oil Extracted By Soxhelt And Steam Distillation Methods,
2019
School of medicine, Jiujiang University, Jiujiang, Jiangxi 332000, China
The Effects Of The Antioxidant Activity And Inhibition On Ldl Oxidation Of Clove Oil Extracted By Soxhelt And Steam Distillation Methods, Li Xuejin, Xiong Yifan, Zheng Changhong, Yang Liping, Chen Hui, Liu Changjin, Jiang Shenhua
Food and Machinery
The comparison of antioxidant activity and inhibition efficiency on LDL oxidation of two kinds of clove oil were studied by spectrophotometry and fluorescence analysis in this study. The results showed as follows. The scavenging ability on DPPH radicals, total reducing and antioxidant capacities, ferric reducing antioxidant power of COESD were significantly stronger than those of COESM (P＜0.05 or P＜0.01). During LDL oxidation, the inhibition effect of COESD on tryptophan (Trp) fluorescence quenching, the formation of total fluorescence products and lipofuscins, lysine (Lys) modification detected by MDA and UV-Visible scanning spectra were also better than those of COESM. The results of …
Studies On Quality Change Of Chicken Oil In Processing,
2019
College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering Research Center Agricultural Products Processing, Tianjin 300384, China
Studies On Quality Change Of Chicken Oil In Processing, Xue Miao, He Xinyi, Li Xu, Yan Xichun
Food and Machinery
The quality control of chicken oil processing process was carried out with the acid value, peroxide value, iodine value, fatty acid composition and aroma components as index. The results showed that the content of unsaturated fatty acids in chicken oil was more than 60%, that of oleic acid was the highest (39.79%). The acid value and peroxide value of chicken oil decreased first and then increased, while the iodine value showed a downward trend. The fatty acid composition of chicken oil was not affected by the processing process, but the aroma components of chicken oil products varied greatly, and the …
Effects Of The Transglutaminase Treatment On The Quality Of Duck Blood Tofu,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; CollaborativeInnovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu 214122, China
Effects Of The Transglutaminase Treatment On The Quality Of Duck Blood Tofu, Wang Bin, Chen Xiling
Food and Machinery
In order to improve the quality of duck blood tofu, the effect of transglutaminase on the duck blood gel properties was studied. The effects of transglutaminase dosage and holding time on the water holding capacity, texture and color of duck blood tofu were studied by means of physical property analyzer, high-precision spectrophotometry color analyzer, low-field nuclear magnetic resonance analyzer and scanning electron microscope. On the basis of single factor experiment, the optimum enzyme treatment method was determined by orthogonal design factor level of enzyme addition amount and holding time, and the steaming loss rate was taken as index. The best …
Research Progress Fermented Food And Its Functional Properties Of Mung Bean,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress Fermented Food And Its Functional Properties Of Mung Bean, Wang Li, Ren Si, Zhou Sumei, Yi Cuiping, Tong Litao, Wang Lili, Zhou Xianrong
Food and Machinery
In this paper, the quality characteristics of mung bean and the types of microbial strains used in fermented mung bean products were summarized. And the types of mung bean fermented food and their functional properties were also introduced. Furthermore, the problems and suggestions were listed in the paper, which was helpful to develop and utilize the mung bean.
The Type Of Dietary Fat In An Isocaloric Breakfast Meal Does Not Modify Postprandial Metabolism In Overweight/Obese Pregnant Women,
2019
Children’s Hospital Oakland Research Institute
The Type Of Dietary Fat In An Isocaloric Breakfast Meal Does Not Modify Postprandial Metabolism In Overweight/Obese Pregnant Women, Mary Lesser, Kasuen Mauldin, Lisa Sawrey-Kubicek, Virginia Gildengorin, Janet King
Faculty Publications
Almonds provide a satiating, healthy source of fat and fiber. The postprandial metabolic and satiety response to 2 ounces of nuts or dairy was assessed in 18 overweight/obese women during late pregnancy. Serum glucose, triglycerides, insulin, c-peptide, leptin, ghrelin, and lipoprotein particles were measured prior to and during a 5-h postprandial period following the consumption of an isocaloric breakfast meal with equivalent amounts of fat from either nuts or dairy on two separate mornings. Satiety was assessed by visual analogue scale (VAS) questionnaires and ad libitum food intake at the end of the study. At 33 weeks gestation, the women …
Perry Fulton,
2019
University of Mississippi
Perry Fulton, Perry Fulton, Institute Of Child Nutrition. Child Nutrition Archives.
Oral History Project (all interviews)
Perry Fulton of Alabama worked for nearly forty years in multiple areas of child nutrition programs. He spent more than a decade at the district level before moving to the state, where he specialized in troubleshooting financial issues and getting districts back on track. He was also instrumental is creating a statewide purchasing program for the State of Alabama nutrition programs.
