Food Science Commons^™

Compound-Specific Isotope Analysis Of Amino Acids In Biological Tissues: Applications In Forensic Entomology, Food Authentication And Soft-Biometrics In Humans, Mayara Patricia Viana De Matos

Graduate Theses, Dissertations, and Problem Reports (ETD)

In this work we demonstrate the power of compound-specific isotope analysis (CSIA) to analyze proteinaceous biological materials in three distinct forensic applications, including: 1) linking necrophagous blow flies in different life stages to their primary carrion diet; 2) identifying the harvesting area of oysters for food authentication purposes; and 3) the ability to predict biometric traits about humans from their hair.

In the first application, we measured the amino-acid-level fractionation that occurs at each major life stage of Calliphora vicina (Robineau-Desvoidy) (Diptera: Calliphoridae) blow flies. Adult blow flies oviposited on raw pork muscle, beef muscle, or chicken liver. Larvae, pupae …

Utilizing The Parts Of Common Food Products As Functional Ingredients Part 1: Separation And Concentration Of Ω-3 Pufa-Rich Phospholipids By Hydration Of Krill Oil Part 2: Functional Properties Of A Concentrated Egg Yolk Protein Powder Using A One-Step Organic Solvent Extraction Process, Casey Lynn Showman

Graduate Theses, Dissertations, and Problem Reports (ETD)

The food industry separates food products into different parts to better utilize the functional and nutritional benefits of each fraction. The overall focus of this thesis is on separating and utilizing fractions and co-products from food manufacturing as functional ingredients. Therefore, the objective of this research was to 1) evaluate the effectiveness of water degumming to separate omega-3 PUFA-rich phospholipids from other lipids found in krill oil and 2) determine how different organic solvents would affect physiochemical and functional properties of egg yolk protein recovered from spray-dried egg yolk using a novel one-step organic solvent extraction method.

The aim of …

Characterization Of Lipids And The Protein Co-Products From Various Food Sources Using A One-Step Organic Solvent Extraction Process, Alleda Rose

Graduate Theses, Dissertations, and Problem Reports (ETD)

Traditional lipid extraction methods are labor intensive and time-consuming so interest in one-step methods using various organic solvents are gaining in popularity. Extraction efficiency depends heavily on the solvents used yet comparisons between different solvents are lacking. Defatting techniques are commonly used to concentrate crude protein and may be useful for enhancing protein content in food sources. The objective of this research was to 1) determine the lipid extraction efficiencies of hexane (H), 3:2 hexane-isopropanol (HI), chloroform (C), 2:1 chloroform-methanol (CM), and methyl-tert-butyl-ether (MTBE) using a one-step organic solvent lipid extraction method on whole insect, egg yolk, and krill powders …

Characterization Of Major Flavonols In Ramps (Allium Tricoccum), Wijdan M. Dabeek

Graduate Theses, Dissertations, and Problem Reports (ETD)

Ramps (Allium tricoccum) is a traditional plant in the eastern Appalachian Mountains. Ramps have been used in Appalachian folk medicine for its health promoting roles in lowering blood pressure and cholesterol. Information on the chemical composition of bioactive components responsible for the potential health benefits are scarce. Analysis of the chemical composition in similar Alliumplants showed that flavonols, induced similar health benefits. Therefore, the aim of this work is to characterize major flavonol conjugates in ramps. The secondary aim is to develop a preliminary quantification protocol. Flavonol glycosides were extracted in 50% methanol and 3% acetic acid. …

Thermal Performance Of Selected Oils In Uganda For Indirect Solar Domestic Cooking Applications, Benard Tabu, Karidewa Nyeinga, Jimmy Chaciga, Denis Okello

Tanzania Journal of Science

This study experimentally evaluated the thermal performance of selected oils in Uganda for indirect solar domestic cooking applications. The oil samples used were refined sunflower oil, refined palm oil and thermia B. These oils are locally available in Uganda. Thermal stratification, energy and exergy analysis were performed for each oil to determine their suitability for Thermal Energy Storage (TES) using a thermosiphon principle. The results showed that thermal stratification of refined sunflower oil was higher as compared to refined palm oil and thermia B during the first one hour. The stored energy and exergy for refined sunflower oil was generally …

Research On The Effect Of Acoustic Mode On Ultrasonic Broken Cavitation Field, Feng Lili, Liu Bin, Wu Xue, Xu Xuedong, Li Zilu

Food and Machinery

The immersion ultrasonic crushing device under 20 kHz is investigated in this study. Combined the sound field analysis and the finite element method, we firstly examine the acoustic mode properties of ultrasonic crushing material cavity on different sound field conditions, i.e. the height of liquid level and the position of sound source, and then explore the distribution of ultrasonic cavitation field and the change laws on the average acoustic energy density. Finally, experiments with acoustic measurement methods and image acquisition are made to verify these explorations. Experimental results shows that the distribution of ultrasonic cavitation field is related to the …

The Effect On The Postharvest Qualities Of ‘Lianhong’ Citrus Fruit By Using Heat Shock Combined With Ozone Fumigation, Jiang Jing, Zhu Xiangrong, Su Donglin, Fu Fuhua, Zhang Juhua, Li Gaoyang, Shan Yang

Food and Machinery

Effects of heat shock combined with ozone fumigation at low temperature atmosphere were investigated on the storage quality and fruit physiological index of citrus processing varieties (‘Lianhong’ citrus fruit). The fruit was stored in cold storage at 4 ℃ and 90% relative humidity (RH), after treated with hot water (52 ℃, 3 min) and 6.0 mg/m³ of ozone for 15 min. Respiratory intensity, water loss rate, total soluble solids content (SSC), titratable acid (TA), ascorbic acid (V_C), superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) activity were determined. The result showed that the combined treatment could enhance …

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 …

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.

Advances In Studies On The Effects Of Thermal Processing On The Structure, Content And Antioxidant Activity Of Phenolic Compounds In Plants, Ma Zhanqian, Wu Nana, Yi Cuiping, Tan Bin

Food and Machinery

The effects of different thermal processing processes on the structure and antioxidant activity of phenolic compounds was reviewed, and the main problems found were discussed in the present study. We looked forward to the next key ideas, and intended to provide a basis for the development and utilization of nutritious food.

Studies On Curcumin And Cftr: Refutation And Recognition, Luan Jian, Cao Huanhuan, Zhou Xiaofu

Food and Machinery

The research progress of curcumin stimulates mutant CFTR chloride channel since 2004 is summarizes in this review, and the process from discovery to refutation, from resistance to recognition of this theory are also discussed. Scientists prove that curcumin is a natural molecular activator of CFTR chloride channel, and plays an important role in the treatment of cystic fibrosis and the drug development, according the investigation of the experiment methods, mechanisms and pharmacokinetics. This review reveals the potential problems such as safe dose, and aims to provide references for cystic fibrosis drug research and development.

Preservation Effect Of Active Film Containing Oreganoessential Oil On Snakehead Slices, Du Yunfei, Fan Liyuan, Shen Chunhua

Food and Machinery

In order to study the preservation effect of oregano essential oil in plastic films, oregano essential oil, as an antibacterial agent, was added into ethylene-vinyl alcohol copolymer (EVOH) and polyethylene (PE) respectively, then the food preservative films were prepared by extrusion casting. The mechanical properties, transmittance and haze of the preservative film were characterized. The snakeheads were then packaged in the preservative films, and the changes in drip loss rate, pH, thiobarbituric acid (TBA) and total viable count over time were determined. The results showed that the addition of oregano oil has little effect on the basic properties of the …

Infection Of Alternaria Alternata In Postharvest Jiashi Melon And 86-1 Melon, Maerhaba Paerhati, Bai Yujia, Wang Jin, Zhu Wantong, Adilai Tuersun, Feng Zuoshan

Food and Machinery

Jiash melon and 86-1 melon were used as experiment material in this paper. After inoculated with Alternaria alternata by injury, the differences between the two were compared in terms of lesion diameter, pathogen-induced plant protein and protective enzyme activity. The results showed that the lesions of Jiashi melon were less than 86-1, and the diameter of the pericarp was smaller than the sarcocarp. After inoculated with Alternaria alternata, pathogen-induced plant protein and protective enzyme activity of two melons were increased during whole storage period. It played an important role in resisting the infection of Alternaria alternata, especially in the middle …

Development Of 3d Printing Technology Based On Edible Materials, Yang Laixia, Yang Fanrong, Gui Yulian, Li Jiapu

Food and Machinery

The extension of edible materials has accelerated the development of 3D printing technology. However, as compared with engineering materials, the 3D printing technology for edible materials still faces many challenges. This review introduced the current mature 3D printing technology and its application field, and expounded the structure and composition of food 3D printer, as well as explained the research progress of edible material 3D printing at home and abroad. Moreover, the existing problems in the application of 3D printing in edible materials were summarized and analyzed, helping to look forward to a wider range of applications in the future, and …

Research Progress Of Polyphenolic Compounds In Artichoke, Shi Mingyue, Cao Qingming, Zhong Wenhui, Yi Yingjian, Fang Yi, Zhang Zhikun, Zhou Wenhua

Food and Machinery

Artichoke has important nutritional and medicinal value and great development potential in the application of health food. In this review, the recent research results on extraction methods, analytical methods of artichoke, its chemical components and biological activities of polyphenols were summarized. It is hoped that national and international research results, can be popularized and utilized. The recognition of artichoke medicinal value in modern medicine and the promotion of artichoke products will bring great benefits to people's health and longevity.

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.

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 …

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 …

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 …

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 …