Food Science Commons^™

Separation And Purification Of Fucoidan From Sargassum Andits Effect On Cholesterol In Hepg2 Cells, Liu Haiyun, Chen Suhua, Wang Weimin, Huang Juanjuan, Liao Sentai

Food and Machinery

DEAE C-52 cellulose anion exchange chromatography was used to fractionate and purify the fucoidan from Sargassum henslowianum. The highest yielding fraction was named HF1. And free radical oxidative degradation was used to obtain HDF1 and HDF2. The higher HDF2 was separated and purified using Superdex 75 gel column chromatography to obtain HDF21 and HDF22 components. HepG2 cells were cultivated in vitro and it were affected with different concentrations of each component to determine the intracellular cholesterol content. The results showed that after degradation, the polysaccharide content, sulfate content and fucose content of HDF1 were higher than HF1, but the uronic …

Isolation, Purification And Characterization Of Selenium-Proteinfrom Selenium-Enriched Tea Residue, Yang Xu, Xie Ying

Food and Machinery

The preliminary separation and purification of selenium-protein extracts from selenium-enriched tea residue were carried out by decolorization and precipitation, and the ratio of organic selenium, amino acid composition, functional properties and antioxidant activities were determined. The results indicated that the decolorization rate was (93.78±0.84)% when the optimum decolorizer was hydrogen peroxide. The selenium-protein sample was prepared at pH 3.5, which was the optimal precipitation point. The ratio of organic selenium in sample was 79.37%. Six of the contained seven essential amino acids were higher than the WHO/FAO recommendations. The maximum solubility of selenium-protein sample was only (52.99±159)%, and its emulsibility, …

Research On Extraction Of Idesia Polycarpa Oil By Aqueousenzymatic Method And Its Nutritional Analysis, Wang Yuqin, Shuang Quan

Food and Machinery

In this study, the aqueous enzymatic extraction of idesia polycarpa oil was investigated, and the optimum technological conditions were optimized to provide a feasible basis for industrial production of idesia polycarpa oil. Idesia polycarpa was crushed into 40 mesh sieve and then extracted by centrifugation to obtain idesia polycarpa oil. Taking oil extraction efficiency as an index, the optimum technological conditions for idesia polycarpa oil by aqueous enzymatic method were determined: roast temperature was 150 ℃, roast time was 15 min, pH was 6.0, solid-liquid ratio was 1∶5 (g/mL), amount of compound enzyme was 2.0%, enzymatic hydrolysis time was 5 …

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 …

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, …

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 …

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 …

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 …

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 …

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 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), …

Impact Of Observed And Controlled Water Intake On Reticulorumen Temperature In Lactating Dairy Cattle, Melissa C. Cantor, Joao H. C. Costa, Jeffrey M. Bewley

Animal and Food Sciences Faculty Publications

Dairy precision technologies helps producers monitor individual animals. Reticulorumen temperature boluses are a way to monitor core body temperature; however, factors such as water intake affects reticulorumen temperature. This research determined the effect of natural water intake and a controlled water drench on reticulorumen temperature (RT) in dairy cattle. In observational study part 1, tie- stall cows (n = 4) with RT transponders were observed for natural water intake (recorded by in line water meters) for 48 h. In experiment part 2, a randomized Latin square design with cows (n = 12) restricted on feed for 4 h, …

Effects Of Different Whipping Times And Emulsifiers On Surface Bubbles Formation Of Sponge Cake, Wang Jiabao, Chen Cheng, Wang Feng, Hao Yuehui, Jin Weize, Chen Junmin, Huang Weining, Akihiro Ogawa

Food and Machinery

This study was conducted to evaluate the effects of sucrose ester and monoglyceride emulsifier on the characteristics of sponge cake batter during foaming and defoaming time. Along with that, impact of various foaming and defoaming time combinations on the batter's specific volume, viscosity, micro structure attributes and baking quality were analyzed. The results unraveled that sucrose ester emulsifier alleviated the surface blisters in sponge cake and it also showed good impact on baking characteristics. This study also revealed that the sponge cake surface bubbles were also alleviated by choosing an appropriate whipping time combination (foaming time 3.50 min, defoaming time …

Effects Of Different Withering Methods On Black Tea Quality Of Yellowish Yinghong No.9, Huang Hualin, Qiao Xiaoyan, Li Bo, Zhang Chengdi, Chen Haiqiang

Food and Machinery

Taking yellowish yinghong NO.9 as the raw material , the effects of two methods, sun withering and air-blast withering, were analyzed on biochemical compositions and color value on black tea quality. The results showed that the biochemicals of water extracts, tea polyphenols, flavonoids, catechins, free amino acids and tea pigments could be easily influenced by air-blast withering, compared with sun withering. Theaflavins and theabrownines were higher for fan withering methods than that for sun withering in the samples. Tea polyphenols, flavonoids and catechins significantly decreased as well as theaflavins and thearubigins, caffeine significantly increased as long as withering time in …

Isolation And Identification Of High-Yield Esterase Absidia In Daqu And Optimizationof Enzyme Production Conditions, Sun Xiaolu, Wang Mingyue, Zhang Yuan

Food and Machinery

The aim of this study was to screen high-yield strains of esterase from Daqu in order to increase the content of esters in Daqu. Medium-temperature Daqu was used as material to screen high-yield esterase producing strains and identify the types of strain. Then we studied on enzyme production conditions of the strains with the target value of esterifying power. The result showed that high-yield esterase producing strain-LD06 was isolated from medium-temperature Daqu, and the morphological and molecular identification results confirmed that the strain was Absidia. Esterifying power was used as reference index to confirm the culture media, which was summed …

Study On Release Of Co During The Cigarette Smoldering And Puffing Periods, Chen Kunyan, Zhang Junsong, Li Qiaoling, Zhang Yingpu, Huang Huizhen, Guo Songbin, Yu Yumei

Food and Machinery

The release of CO during the cigarette smoldering and puffing periods was firstly studied by combining a dedicated modern experimental approach for quantifying gas-phase temperature with the tobacco pyrolysis and combustion reactions system, which guarantees more accurate reaction conditions were used to mimic the thermal environment inside a burning cigarette. Basing on the two cigarette paper burn lines (PBL) at smoldering and puffing, the cigarette burning zone were divided into three regions. The first region was in front of the PBL at 0 s (R1), the second region was between the two PBL (R2) and the third region was behind …

Establishment Of A Multiplex Pcr System For Detection Of Five Tetracycline Resistance Genes In Poultry Bacteria, Bai Long, Shao Yi, Huang Liujuan, Feng Bo, Zhou Changyan, Suo Yujuan, Bai Yalong, Lin Miao

Food and Machinery

In order to establish a multiplex polymerase chain reaction (PCR) method for simultaneous detection of five tetracycline resistance genes including tetA, tetD, tetG, tetS and tetX in poultry bacteria, the concentrations of primers and Taq DNA polymerase, as well as the annealing temperature used in the multiplex PCR system were optimized, then the sensitivity and specificity were examined, and finally, the method was applied for detecting of tetracycline-resistant bacteria isolated from poultry to verify its applicability. The results showed that, the optimized system for the multiplex PCR reaction was: 5 μL of mixed DNA template, 1 μL of Taq enzyme, …

The Application And Perfection Of Punitive Compensation System In Food Safety Law, Li Changjian, Lu Airong

Food and Machinery

One of the key problems in food safety management is the low illegal cost. The punitive compensation system is an important system, which raise the illegal cost in the regulation of food safety and has the great significance. Compared with developed countries, the punitive damages in food safety law system in China is still in its infancy, and in the aspect of legislation, the free of cost food is not invovled in the scope, and the compensation will be giving away free food subjective not contain elements of negligence, such problems as unreasonable compensation calculation. To give full play to …