Food Science Commons^™

Progresses On The Detaction Of The Food Colours, Qi Ping, Liu Jia, Mao Xinwu, Zhao Jinli, Huang Song

Food and Machinery

Food colours are added to different types of commodities to increase their visual attractiveness or to compensate for the natural colour variations. There is a growing concern about the safety of some commonly used legal food colourants with the widely used of synthetic colours. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. The aim of this review was to summarize the difinitions, classifications, properties, together with the detaction technologies of the food colours and illegal dyes in both domestics and abroad. Moreover, the key points, difficulties …

Research Advances On Property, Extractionand Application Of Redpigment From Rose, Wang Huiying

Food and Machinery

This paper reviewed extraction method, physical and chemical property,biological activity andstructural components of rosered pigment. Theproblems and development prospects were discussed in the research.

Polyphenols Composition And Biological Activity In The Edible Flowers, Cai Xiaoying, Gong Yinyin

Food and Machinery

The polyphenolic compounds in common edible flowers are mainly flavonoids and phenolic compounds. These polyphenolic compounds have the activities of antioxidant, antitumor, regulation of the cardiovascular disease, prevention of fibrosis, inflammation and diabetes. It was summarized the related researches on polyphenols in edible flowers at domestic and abroad in the present review, and this would provide reference for the development, utilization and research of edible flowers.

Optimization Of Enzymatic Transformation Of2-O-Α-D-Glucopyranosyl-L-Ascorbic Acid, Huang Liping, Hao Jianhua, Wang Wei, Sun Jingjing, Liu Junzhong

Food and Machinery

2-O-α-D-glucopyranosyl L-ascorbic acid(AA-2G) was transformed by marine microorganism cyclodextrin glucanotrans-ferase (CGTase) using L-ascorbic acid and β-cyclodextrin(β-CD) as substrate. The qualitative and quantitative analyses of AA-2G were undertaken by LC-MS and HPLC. On the basis of single factor experiment Plackett-Burman design was carried out to determine three main effective factors (pH, substrate concentration, enzyme concentration). Then Box-Behnken design using three factors and three levels was applied to optimize synthesis conditions of AA-2G. The results indicated that the optimum conditions were pH 9.07, enzyme concentration 90.78 U/g·β-CD, substrate concentration 56.81 g/L, the ratio of substrate 1∶1(volume ratio), reacting for 24 h, at …

Low Temperature Drying On Eating And Flavor Quality Of Infant Formula Noodle, Liu Ting, Gao Wenming, Xie Lan, Zhu Hong, Luo Chen, Yi Cuiping

Food and Machinery

Changes of water content, whiteness value, texture characteristics, cooking loss and flavor of the infant noodles dried at 25～40 ℃ for 4～7 h were studied. The results showed that with the time and drying temperature increasing, the moisture content decreased. The change of drying conditions had no significant effect on the cooking loss rate and flavor of noodles (P＞0.05), while the whiteness value of noodles was affected more obvious (P＜0.05). However the whiteness value was not affected under the drying condition of 25～30 ℃ for 5 h. The texture quality of noodles was affected by drying, and the elasticity decreases, …

Effects Of Drying Process On The Antioxidant And Antibacterial Properties And Volatile Flavor Components Of Chuzhou Chrysanthemum, Zhan Ge, Sun Yanhui, Yan Jiahui, Wang Jintao, Sun Mengyuan, Long Men

Food and Machinery

Influences of vacuum freeze drying, heat pump drying and hot air drying on the antioxidant and antibacterial properties, volatile flavor components and sensory properties of Chuzhou Chrysanthe-mum was studied using fresh Chuzhou Chrysanthemum as a raw material. The results indicated that Chuzhou Chrysanthemum with vacuum freeze drying (T₁) exhibited the strongest scavenging activity of free radical, inhibition effect of lipid peroxidation and antibacterial activity against two foodborne pathogenic bacteria (Staphylococcus aureus and Escherichia coli), and has the best sensory qualities. The biological activities and sensory scores of each sample decreased in the order of T₁ (vacuum freeze …

Study On Improvement Of Tobacco Quality By Fermentationtechnology With Aroma Producing Yeast, Hu Zhizhong, Jiang Yu, Long Zhangde, Liu Hong, Zou Kexing, Su Zan, Sun Jiansheng, Li Jigang, Yang Longyan, Xu Chunping

Food and Machinery

Redryed tobacco in Xingyi, Guizhou was used as the material, and the effects of moisture, inoculum amount, fermentation temperature and time on the content of petroleum ether extracts were investigated by using solid fermentation of aroma producing yeast. Then, the fermentation conditions were optimized by using orthogonal test. The aroma and conventional chemical composition in tobacco under the optimal condition were determined. The results showed that ① the effective factors on the content of petroleum ether extracts were the order of inoculation amount ＞ fermentation temperature ＞ fermentation time ＞ tobacco moisture. The optimal fermentation process were tobacco moisture 30% …

Enlightenment Of The Development Of Functional Food In Japan On The Development Of Chinese Medicinal Food Industry, Xia Xinbin, Liu Jinhong, Xie Mengzhou, Huang Huiyong, Li Ling

Food and Machinery

This paper summarizes the development course, development characteristics and management experience of functional food in Japan, puts forward the enlightenment to the development of Chinese medicinal food industry. It points out that the government departments in charge should clarify the management responsibility and strengthen the market supervision. Meanwhile, the enterprises need to enhance scientific and technological innovation, absorb the excellent Chinese medicine culture, so as to explore the product essence of the homologous products of medicine and food, and strive to develop new products.

Development Status And Trend Of Subcritical Fluid Extraction Equipment For Agricultural Products, Shi Jiachen, Wu Qifei, Sun Jun, Chen Zhongwei, Xu Bin

Food and Machinery

As a kind of high-efficiency quality-preserving extraction technology, the subcritical fluid extraction equipment is getting more and more attention in its industrial application. The review summarized the basic concepts, types and development of subcritical fluid extraction technology and equipment. Moreover, the development of subcritical fluid extraction equipment was reviewed from the aspects of laboratorial equipment and industrial equipment. The unique advantages and problems of subcritical fluid extraction technology in the processing of agricultural products were briefly described, and the development trend of subcritical fluid extraction equipment was also forecasted.

Research And Suggestions On Quality And Safety Management Of Large-Scale Edibleagricultural Product In Wholesale Market, Li Fangyuan, Mao Ting

Food and Machinery

The development status, quality and safety management status of large-scale edible agricultural product wholesale markets at home and abroad were analyzed and discussed. Focusing on the weak areas, puts forward targeted improvement suggestions and provides references for strengthening the quality and safety management of large-scale edible agricultural product wholesale markets in China.

Application Of Air Classification Technology In Food Processing, Xu Xiaoqing, Guo Zhenxiang, Guo Jia

Food and Machinery

On the basis of reviewing domestic and foreign literatures, this paper focuses on the latest progress and existing problems of air classification technology in food processing, and prospects for the application of future air classification technology in food, which provides research basis for better application of air classification technology to food processing (especially grain processing).

Design And Modeling Of A Soft Pneumatic Actuator, Sun Yilin, Zhang Qiuju, Chen Xiaoyan

Food and Machinery

A soft pneumatic actuator for soft robots was designed in this study. Based on the Yeoh model and the principle of virtual work, the nonlinear relationship between the drive pressure and bending deformation was deduced. The finite element model and prototype were used to verify its validity, and this results provided the basis for the parameterized design and optimization of the soft actuator.

Food Safety Knowledge And Practices Among Saudi Mothers, Wafa O. Ayaz, Anushree Priyadarshini, Amit Jaiswal

Articles

This study examines food safety knowledge and practices of mothers in Saudi Arabia. A total of 979 respondents participated in the study and completed a questionnaire that accessed their knowledge of food storage, food handling, usage and maintenance of kitchen facilities, personal hygiene and food poisoning. Results showed that mothers in Saudi Arabia had moderate knowledge of food storage (passing rate 64.9%) and usage and maintenance of kitchen facilities (passing rate 66.5%). While they had good knowledge of personal hygiene (passing rate 83.8%) and food poisoning (passing rate 78.5%), their knowledge with regard to food handling was poor (passing rate …

Uv-C Treatment On The Safety Of Skim Milk: Effect On Microbial Inactivation And Cytotoxicity Evaluation, Danielle M. Ward, Ankit Patras, Agnes Kilonzo-Nthenge, Sudheer K. Yannam, Che Pan, Hang Xiao, Michael Sasges

Agricultural and Environmental Sciences Faculty Research

The efficacy of UV-C irradiation as a nonthermal processing method for skim milk (SM) was investigated. SM inoculated with two surrogate viruses (MS2 and T1UV), and three bacteria (Escherichia coli ATCC 25922, Salmonella enterica serovar Typhimurium ATCC 13311, and Listeria monocytogenes ATCC 19115) was treated with Deanflow UV-C irradiation, a spiral reactor with the fluid pumped around a central low-pressure mercury UV lamp (40 W) emitting at 254 nm wave-length. A series of known UV doses (0–168.33 mJ·cm²) were delivered to the samples. The microbial loads of MS2, T1UV, E. coli, Salmonella, and Listeria were …

Dora Rivas Oral History, Dora Rivas, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Dora Rivas has dedicated more than thirty-five years of service to child nutrition and related programs. A Texas native, she grew up in the small town of Los Fresnos and attended collage at Texas A & I University (now Texas A & M) where she received a degree in nutrition and dietetics. She first entered the field of school nutrition in 1977 as a school dietitian and eventually promoted to Assistant School Director and then School Director in Brownsville, Texas. In 2005, she moved to Dallas, Texas to work as the Executive Director in the Dallas Independent School District until …

Hot Spots And Hot Moments Of Soil Moisture Explain Fluctuations In Iron And Carbon Cycling In A Humid Tropical Forest Soil, Diego Barcellos, Christine S. O'Connell, Whendee L. Silver, Christof Meile, Aaron Thompson

Biology, Chemistry, and Environmental Sciences Faculty Articles and Research

Soils from humid forests undergo spatial and temporal variations in moisture and oxygen (O₂) in response to rainfall, and induce changes in iron (Fe) and carbon (C) biogeochemistry. We hypothesized that high rainfall periods stimulate Fe and C cycling, with the greatest effects in areas of high soil moisture. To test this, we measured Fe and C cycling across three catenas at valley, slope, and ridge positions every two days for a two-month period in a rainforest in Puerto Rico. Over 12 days without rain, soil moisture, Fe^II, rapidly reducible Fe oxides (Fe^III_RR), …

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans, Hollman Andres Motta Romero

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Pulses represent a rich source of nutrition and have several potential health benefits such as the reduction of the risk of developing cardiovascular diseases, obesity, and diabetes. Beans from the species Phaseolus vulgaris and Cicer arietinum are important crops raised in some regions of the United States, including Western Nebraska. Nevertheless, the traditional preparation procedures involved in the cooking of these beans are tedious and time-consuming, thus leading to the underutilization of these resources. Therefore, the present work focused on evaluating alternative utilizations of these beans in order to improve their economic value.

One alternative to improve the consumption of …

Hot Water Treatment As A Kill-Step To Inactivate Escherichia Coli O157:H7, Salmonella Enterica, Listeria Monocytogenes And Enterococcus Faecium On In-Shell Pecans, Karuna Kharel, Veerachandra K. Yemmireddy, Charles J. Graham, Witoon Prinyawiwatkul, Achyut Adhikari

School of Earth, Environmental, & Marine Sciences Faculty Publications

In-shell pecans are susceptible to microbial contamination. This study was performed to investigate feasibility of using hot water treatment as a kill-step for food-borne pathogens during pecan shelling. In-shell pecans were subjected to hot water at 70, 80 or 90 °C for 1, 2, 3, 4 or 5 min. The time-temperature treatments to achieve a 5-log reduction of Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes, and non-pathogenic Enterococcus faecium were determined. Thermal death values were determined for each tested condition. L. monocytogenes was most susceptible to heat treatment and were reduced by 4.6 ± 0.35 log CFU/g at 70 …

The Effect Of Temperature During Retail Display On The Colour Stability Of Co Pretreated Vacuum Packaged Beef Steaks, Lauren Anne Van Rooyen, Paul Allen, Eimear Gallagher, David I. O'Connor

Articles

The effect of CO pretreatments applied to beef striploin steaks (Longissimus thoracis et lumborum, LTL) prior to vacuum packaging and display temperature on colour stability, shelf life and tenderness was determined. Steaks were exposed to 5% CO, 60% CO2 and 35% N2for 3 (CO3), 5 (CO5) or 7 (CO7) h, followed by 28 days display at 2 °C (good industry practice) or 6 °C (mild abuse). CO5 was the optimum exposure time as it induced the desirable colour while not retaining the bright colour, irrespective of display temperature. K/Sratios confirmed that CO pretreatment did not mask spoilage and …

The Effect Of Spice Powder On Blood Glucose, Lipid Profile And Body Composition In Adults At Risk Of Cardiovascular Disease: A Controlled, Randomized, Single-Blind, Parallel-Design Study, Dana Hasan Mustafa Alkhatib

Philosophy Dissertations

A cluster of risk factors for cardiovascular disease and type 2 diabetes mellitus have become known as the Metabolic Syndrome (MetS). In the United Arab Emirates, 42% of the population was diagnosed with MetS. Previous researchers observed the anti-diabetic, hypolipidemic anti-oxidative, anti-inflammatory and antiantitumorigenic properties of spices on body composition, blood parameters and blood pressure. The aim of the study was to assess the macronutrient, micronutrient, sugar and caffeine content for seven commonly consumed spices. Moreover, the aim of the study was to measure the effect of ginger (Zingiber officinale), cinnamon (Cinnamomum) and black seed (Nigella sativa) consumption on …