Food Science Commons^™

Research Progress On The Mechanism Of Dietary Anthocyanins On Preventing And Treating Type 2 Diabetes Mellitus, Lai Dengni, Jiang Yuqin, Tian Yan, Wu Yanyang, Zhao Lingyan, Deng Fangming

Food and Machinery

The main components of anthocyanins in different fruits and vegetables were discussed. And the role of anthocyanins of prevention and treatment of type 2 diabetes were explored. The mechanism of anthocyanins in preventing and treating type 2 diabetes by reducing oxidative stress, improving insulin resistance, promoting insulin secretion and protecting β cells was discussed, and provided a theoretical basis for the comprehensive utilization of polyphenolic compounds in fruits and vegetables.

Advacnes On Biological And Farming Technology For The Prevention And Treatment Of Cadmium In Rice, Shen Junjun, Lin Qinlu, Luo Feijun

Food and Machinery

In this paper, on account of the current situation that some rice have high cadmium content or even exceeds the national standard, the severity and regional distribution currently at home and abroad are analyzed. The necessity of controlling cadmium pollution of rice was revealed, and the methods of biotechnology and farming at home and abroad were systematically integrated,such as screening low cadmium enriched rice varieties using biological technology, hybrid technology and genetic engineering technology that includes transgene technology, gene knockout and gene silencing to improve rice traits. The microbial adsorption method and fermentation technology to reduce the cadmium content in …

Research Progress On The Improvement Of Edible Quality Of Brown Rice, Chen Bingjie, Qiao Yongjin, Liu Chenxia

Food and Machinery

From the physical and biological perspective, the methods, principles and characteristics of technologies of improving the quality of brown rice were introduced in the article. Present status and advance of studies on technologies of edible quality improvement for brown rice were overviewed. Synergy technology is also proposed to apply to the improvement of edible quality of brown rice. Combining other technologies and germination technology would become the development tendency. At the same time, the existing problems in the quality improvement of brown rice are also pointed out.

Research Progress On Functional Composition Andcomprehensive Utilization Of Passion Fruit, Zhu Wenxian, Xia Bibang, Liao Hongmei

Food and Machinery

Summarizes the extraction of functional composition, pharmacological activities, processing and comprehensive utilization of passion fruit. Simultaneously, corresponding problems in research process of passion fruit have also been expounded. Theoretical references for subsequent research and product development would be provided.

Effects Of Different Additives On The Properties Offried Carrot Chips, Lu Shaochuang, Zheng Baofang, Qin Shixiu, Lu Jialei, Zhou Tao, Wang Jiaqi, Li Chiling, Zhou Hui

Food and Machinery

In order to reduce the oil content of fried carrot chips and improve the sensory and nutritional quality of the products, various additives including sodium chloride, monoglyceride, sucrose ester, lecithin, modified starch, gelatin, pectin, dextran, xanthan gum, and carrageenan, etc. were added before frying, and then the texture, oil content, chroma, β-carotene and other aspects of the fried samples were detected and analyzed. The results showed that, by adding additives, the oil content of the sample could be significantly reduced and the loss of β-carotene was minimized, although various additives had their own advantages in improving the quality of the …

Optimization On Fast Debitterizing Technologies Of Apricot Seed By Ultrasound With Response Surface Methodology, Zhang Ning, Zhang Xinyun, Fan Xuehui, Zhang Qingan

Food and Machinery

To decrease the waste of energy and resource during the traditional debitterizing processing of apricot seeds, a rapid and novel method was proposed based on the principle of ultrasound-induced in this paper. Firstly, the parameters affecting the dissolution rate of amygdalin such as ultrasonic temperature, time, frequency, power and ratio of material to liquid, were tested by the method of single-factor experiment. Secondly, three parameters affecting the amygdalin dissolution rate were optimized by the response surface methodology, such as ultrasonic temperature, power and frequency, resepectively. The results showed that the optimum conditions were ultrasonic temperature 55 ℃, ultrasonic power 300 …

Effects Of Lactobacillus Fermentation On The Quality And Nutrient Of Tartary Buckwheat Seedling Beverage, Li Jun, Lu Yang, Liu Yongxiang, Liu Hui

Food and Machinery

Bulgarian Lactobacillus, Streptococcus thermophilus and Lactobacillus plantarum were inoculated into tartary buckwheat seedling beverage for fermentation, and the changes of sensory score, number of live Lactobacillus, total sugar, reducing sugar, total acid, total protein, total flavone, rutin, quercetin and kaempferol 3-rutinoside were compared for the better lactic acid bacteria fermentation strains. The results showed that Lactobacillus could grow well in tartary buckwheat seedling beverage, and the fermentation activity of L. plantarum was higher than that of the other two lactobacilli, and the mixed fermentation of L. plantarum and L. bulgaricum had synergistic effect, and the product sensory score was the …

Preparation And Evaluation On Clathrate Compound Of Volatile Oil From Leaves Of Cinnamomum Jensenianum, Mao Xuanrui

Food and Machinery

Taking β-cyclodextrin as the wall material, embedding rate as the detection index, and single factor test results as the basis for orthogonal test, determined the optimal inclusion process of Cinnamomum jensenianum leaves volatile oil. Meanwhile, the inclusion compound was evaluated using thin-layer chromatography (TLC), ultraviolet spectroscopy (UV), differential scanning calorimetry (DSC) and micrography. The experiment results indicated that, the optimal preparation process conditions for the inclusion compound of Cinnamomum jensenianum volatile oil were as followed: ultrasonication time of 8 min, mass ratio of core material to wall material of 1︰8, ultrasonic wave power of 150 W, mass ratio of β-cyclodextrin …

Inhibition Of Heat-Induced Aggregation Of Tilapia Myosin By Dextran Sulfate At Low Ionic Strength, Li Ting, Zhou Chunxia, Feng Rui, Hong Pengzhi

Food and Machinery

Studied, the inhibitory effect of DS on thermal aggregation of tilapia myosin (2.0 mg/mL) in low ionic strength (1, 50, 150 mmol/L KCl) during the heat treatment (40～80 ℃, 1 ℃/min). The result showed that the myosin had poor solubility in 1 mmol/L KCl. While, with the icreased of ionic strengths, myosin fibrils could dissociate in 50 and 150 mmol/L KCl. After heating, the myosin filaments disappeared, and the heads and tails of myosin aggregated seriously, resulting in the solubility and the content of α-helix decreased significantly. After adding 0.4 mg/mL DS, the change of turbidity, solubility and α-helix content …

The Changes Intexture And Physicochemical Properties Of Giant Freshwater Prown (Macrobrachium Rosenbergii) During Frozen Storage, Liu Jiatong, Jiang Qixing, Yang Fang, Wang Bin, Xu Yanshun, Xia Wenshui, Xu Yan

Food and Machinery

The texture and physicochemical properties of giant freshwater prawn during frozen storage were investigated in this study. The quality differences of frozen whole prawn and headless prawn were compared and analyzed by shear stress, myofibrillar fragmentation index, myofibrillar apparent diameter, TCA soluble peptide and total protease activity. The results showed that the shear force of prawn decreased with the extension of storage time. The shear force of frozen whole prawn decreased more rapidly than headless prawn. After 16 weeks, the shear force of frozen whole prawns and headless shrimp decreased by 36.81% and 25.40%. The myofibril fragmentation index and TCA …

Effect Of Different Tube Wall Temperature On Physicochemical Properties Of Tobacco Shred During Drum Drying, Duan Kun, Wang Bing, Cheng Mengqi, Wang Pengfei, Zhao Zhiwei, Luo Canxuan, Zhao Shengchen, Bi Haoyang, Wang Hongwei, Zhao Yongzhen

Food and Machinery

In order to study the effect of different wall temperature on the physicochemical properties of tobacco shred under drum drying conditions, variance analysis and multiple comparisons were conducted to explore the filling value, elasticity, proportion of long strands, the content of petroleum ether, aroma substances, total alkaloid and sugar and of tobacco shred under different drying conditions (drum wall temperatures were 100, 120, 140, and 150 ℃, respectively). In addition, principal component analysis was performed to identify the changes of physicochemical indexes. Finally, the consequences above were verified by sensory evaluation. The results showed that the difference of physicochemical indexes …

Pengaruh Larutan Perendam Alami Dan Penghambat Etilen (1-Methylcyclopropene) Terhadap Kualitas Pascapanen Bunga Potong Krisan (Dendranthema Grandiflora Tzvelev.) 'White Fiji', Syariful Mubarok, Mustika Arsri, Farida, Erni Suminar, Endah Yulia

Jurnal Kultivasi

Bunga potong krisan (Dendrathema grandiflora Tzvelev.) merupakan salah satu tanaman hias yang banyak diminati oleh masyarakat karena keindahan, warna, dan ukurannya yang besar. Permasalahan pada bunga krisan potong salah satunya adalah kesegaran bunga yang singkat. Kesegaran bunga potong dapat dipertahankan dalam waktu yang lebih lama dengan penambahan larutan perendam alami, kimia dan 1-MCP. Penelitian ini bertujuan untuk mengetahui penggunaan larutan perendam berupa bahan alami dan bahan kimia serta pengaplikasi 1-MCP dapat mempertahankan kesegaran bunga krisan potong. Percobaan dilakukan dengan menggunakan Rancangan Acak Lengkap yang terdiri dari sepuluh perlakuan yaitu A (Kontrol), B (1-MCP 0,25 μl/L), C (Sukrosa 1% dan 1-MCP …

Community-Scale Water Treatment Systems In The Dominican Republic, Jonathan Racey, Annabelle Papai, Elise Fischer, Becca Johnson

Engagement & Service-Learning Summit

Engagement and Service-Learning Summit: Reciprocal and Sustainable Partnerships

Consumer Perceptions Of Labeling Claims On Poultry Products, Sarah Townley

Agricultural Education, Communications and Technology Undergraduate Honors Theses

An increasing number of consumers wants more knowledge of how the food they eat is produced, and specifically, how animals used in the production of their food are raised. One method consumers use to become more aware of production practices behind the food they purchase and consume is simply reading food labels. Labeling claims can be defined as textual, pictorial, graphic, or symbolic representation that either explicitly states or implies that a food product has a specific set of properties supported by a certification process. The purpose of this study is to gather data regarding consumer knowledge and understanding of …

Impact Of A School-Based Culinary Nutrition Education Program On Vegetable Consumption Behavior, Intention, And Personal Factors Among Korean Second-Graders, Yeon Bai, Young Hee Kim, Young Hee Han, Taisun Hyun

Department of Nutrition and Food Studies Scholarship and Creative Works

BACKGROUND/OBJECTIVES: Veggiecation was developed to improve children’s vegetable consumption through classroom lecture and cooking activities. In this study, we explored potential determinants of vegetable consumption behavior and intention, and examined the impact of Veggiecation on vegetable consumption behavior, intention and personal factors among Korean children. SUBJECTS/METHODS: The 4-week Veggiecation program was implemented for second-graders in South Korea (35 children in the intervention group, 36 in the control group). We identified personal and environmental factors influencing vegetable consumption behavior and intention using multiple regression analyses. Consumption behavior, intention and, personal factors such as preference, attitude, and self-efficacy were compared between the …

Fuller Together: An Understanding Of The Nexus Between Disability And Food Security, Zach Curinga

Public Health, Food Studies, and Nutrition

American society is currently structured to function for those individuals bestowed with inherent abilities. As such, it ignores access to participate socially and culturally for those who are disabled. There is a trend that elected representatives often limit access of the socio-cultural rights of others who are unlike themselves, interpreted by their own personal, non-disabled, socioeconomic experience. This trend is the root of the problem for those who are disabled: they cannot access and participate in society fully, which makes them often disregarded by their representatives who do not face their same barriers.

In this thesis, I apply a human …

Agro-Industrial Lignocellulosic Biomass: A Sustainable Platform For The Production Of Α-Amylase And Xylanase A, Rajeev Ravindran

Doctoral

Enzymes such as α-amylase and xylanase offer potential for numerous industrial applications such as food, beverage, and animal feed production, detergents, textile, cosmetics and biodiesel production. Economic factors such as achievement of optimum yields and production cost are the main deterrents in the industrial use of these enzymes. Enzymes are generally produced via microbial fermentation using expensive mediums which account for 30 to 40% of the production cost. Food industry wastes such as spent coffee waste (SCW) and Brewers’ spent grain (BSG) are two of the most common food waste products expelled by the food and beverage industry here in …

Morphometric Characteristics And Time To Hatch As Efficacious Indicators For Potential Nanotoxicity Assay In Zebrafish, Seyed-Mohammadreza Samaee, Nafiseh Manteghi, Robert A. Yokel, Mohammad Reza Mohajeri-Tehrani

Pharmaceutical Sciences Faculty Publications

Although the effects of nano-sized titania (nTiO₂) on hatching events (change in hatching time and total hatching) in zebrafish have been reported, additional consequences of nTiO₂ exposure (i.e., the effects of nTiO₂-induced changes in hatching events and morphometric parameters on embryo-larvae development and survivability) have not been reported. To address this knowledge gap, embryos 4 h postfertilization were exposed to nTiO₂ (0, 0.01, 10, and 1000 μg/mL) for 220 h. Hatching rate (58, 82, and 106 h postexposure [hpe]), survival rate (8 times from 34 to 202 hpe), and 21 morphometric characteristics (8 times …

Comparison Of Short-Grain Rice Cultivars Grown In Japan And The United States, Michiyo Nishiwaki

Food Science Undergraduate Honors Theses

Although short-grain rice accounts for less than 2% of U.S. rice production, the demand for short-grain rice is expected to increase because of the increasing popularity of sushi and sake. The objective of this study was to compare the physical, chemical and textural properties of short-grain rice cultivars grown in Japan and in the U.S. Seven short-grain rice cultivars from the 2016 crop year were collected, including five cultivars (Hatsushimo, Kinuhikari, Koshihikari, Nanatsuboshi, and Yumepirika) grown and purchased in grocery stores in Japan, one (RU9601099) grown in Arkansas, and one (CH-202) grown in California. The rice cultivars were characterized for …

Ripeness Attributes Of Arkansas-Grown Peaches And Nectarines At Harvest And During Postharvest Storage, Mary Siebenmorgen

Food Science Undergraduate Honors Theses

Evaluating ripeness attributes of peaches and nectarines helps determine feasibility for commercial markets. Five cultivars (Amoore Sweet, Bowden, Bradley, Effie, and Souvenirs) and five breeding selections (A-663 CN, A-794 CN, A-811 CN, A-819, and A-885) were hand harvested in 2017 from the University of Arkansas System Division of Agriculture’s Fruit Research Station in Clarksville, AR. The tree-ripened fruit was evaluated at harvest (day 0), and commercially-ripened fruit (ripened during storage) was evaluated at 0, 7 and 14 d storage at 4° C. The attributes of tree and commercially-ripened fruit varied at harvest and included chlorophyll (0.04-0.86 abs), weight (132-264 g), …