Justice Served Fresh: Associations Between Food Insecurity, Community Gardening, And Property Value,
2018
University of Nevada, Las Vegas
Justice Served Fresh: Associations Between Food Insecurity, Community Gardening, And Property Value, Micajah Daniels, Courtney Coughenour Ph.D
McNair Poster Presentations
Numerous stakeholders in Nevada have used a variety of efforts to combat the growth of food insecurity facing Nevadans. The purpose of this research project is to understand the association between food insecurity, community gardens, and property value. Following the wealth of scholarship on these topics and data collected from community garden agencies in Southern Nevada, the research questions for this project include: (1) Where are community gardens located in SNV? (2) What efforts community gardens agencies are doing to address food insecurity (most interested in their efforts using community gardens)? (3) What are the perceptions of supports and barriers …
Experimental Evaluation Of The Importance Of Colonization History In Early-Life Gut Microbiota Assembly,
2018
University of Nebraska-Lincoln
Experimental Evaluation Of The Importance Of Colonization History In Early-Life Gut Microbiota Assembly, Inés Martínez, Maria X. Maldonado-Gomez, João Carlos Gomes-Neto, Hatem Kittana, Hua Ding, Robert J. Schmaltz, Payal Joglekar, Roberto Jiménez Cardona, Nathan L Marsteller, Steven W. Kembel, Andrew K. Benson, Daniel A. Peterson, Amanda Ramer-Tait, Jens C. Walter
Department of Food Science and Technology: Faculty Publications
The factors that govern assembly of the gut microbiota are insufficiently understood. Here, we test the hypothesis that inter-individual microbiota variation can arise solely from differences in the order and timing by which the gut is colonized early in life. Experiments in which mice were inoculated in sequence either with two complex seed communities or a cocktail of four bacterial strains and a seed community revealed that colonization order influenced both the outcome of community assembly and the ecological success of individual colonizers. Historical contingency and priority effects also occurred in Rag1-/- mice, suggesting that the adaptive immune system …
Foodways (Fa 1202),
2018
Western Kentucky University
Foodways (Fa 1202), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1202. Collection of papers written by students in Professor Barry Kaufkins’ Foodways class (FLK/ANTH 388) at Western Kentucky University. While a majority of the papers focus on Easter traditions, other topics of note include immigrant foodways traditions, fundraising efforts, community organizations, tailgating, and sorority life. Papers also include photographs taken by students.
Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture,
2018
Chapman University
Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Microplate immunocapture is an inexpensive method for the concentration of foodborne pathogens using an antibody-coated microplate. The objective of this study was to determine the efficacy of microplate immunocapture as an alternative to traditional enrichment for concentrating Listeria monocytogenes to levels detectable with selective plating or real-time PCR. L. monocytogenes isolates serologically characterized as Type 1 (1/2a) and Type 4 (untypeable) were grown overnight and diluted to 100 to 106 colony-forming units (CFU)/mL. The isolates were used to optimize microplate immunocapture in tryptic soy broth with 0.6% yeast extract (TSBYE), skim milk, and queso fresco samples. Following …
An Efficient Process For Co-Production Of Γ-Aminobutyric Acid And Probiotic Bacillus Subtilis Cells,
2018
Utah State University
An Efficient Process For Co-Production Of Γ-Aminobutyric Acid And Probiotic Bacillus Subtilis Cells, Hongbo Wang, Jinge Huang, Lei Sun, Fuchao Xu, Wei Zhang, Jixun Zhan
Biological Engineering Faculty Publications
This study was to establish an integrated process for the co-production of γ-aminobutyric acid (GABA) and live probiotics. Six probiotic bacteria were screened and Bacillus subtilis ATCC 6051 showed the highest GABA-producing capacity. The optimal temperature and initial pH value for GABA production in B. subtilis were found to be 30 °C and 8.0, respectively. A variety of carbon and nitrogen sources were tested, and potato starch and peptone were the preferred carbon and nitrogen sources for GABA production, respectively. The concentrations of carbon source, nitrogen source and substrate (sodium L-glutamate) were then optimized using the response surface methodology. The …
The United Arab Emirates Indigenous Essential Oil-Bearing Plants: Essential Oils Of Aerva Javanica And Cleome Amblyocarpa Grown In Sandy Soils Under Arid Conditions,
2018
United Arab Emirates University
The United Arab Emirates Indigenous Essential Oil-Bearing Plants: Essential Oils Of Aerva Javanica And Cleome Amblyocarpa Grown In Sandy Soils Under Arid Conditions, Suzan Marwan Ramadan Shahin
Dissertations
Essential Oils (EOs) are expensive hydrocarbons produced exclusively by specific species in the plant’s kingdom. Nowadays, with the growing trends of a healthy lifestyle and enormous research-based discoveries, EOs became a popular, attractive topic, for both research and industry, with revenues reaching billions of dollars annually. The United Arab Emirates (UAE) has rich traditional herbal medicine, associated with topical and EO-aromatherapy applications, that (in most cases) not scientifically justified nor clarified. This dissertation investigated the EO-bearing plants of the UAE, providing a databank with comprehensive knowledge for all indigenous and naturalized EO-bearing plant species of the UAE wildflowers. Also, this …
Effects Of Fruit Position In Standard Place Pack Cartons And Gamma 1 Irradiation On The Postharvest Quality Of ‘Barnfield’ Navel Oranges,
2018
Chapman University
Effects Of Fruit Position In Standard Place Pack Cartons And Gamma 1 Irradiation On The Postharvest Quality Of ‘Barnfield’ Navel Oranges, Karina Cruz Rodriguez (Friscia), José De Jesús Ornelas-Paz, Vrani Ibarra-Junquera, Maria Criselda Toto, Akanksha Jain, Anuradha Prakash
Food Science Faculty Articles and Research
The objective of this study was to determine if oranges in the top and bottom layers within a Standard Place Pack were impacted differently by irradiation after long-term storage. ‘Barnfield’ Navel oranges were packed in Standard Place Pack cartons and treated with 0, 0.15, or 1 kGy of gamma irradiation. The fruit were stored for 3 weeks at 5 °C and then for 1 week at 20 °C. After storage, the fruit from the top and bottom layers were separately evaluated for quality. The development of stem-end rind breakdown (SERB) was the main cause of quality loss and was greater …
Effects Of Ph And Heat Treatments On Structure And Functional Properties Of Rice Proteins,
2018
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Effects Of Ph And Heat Treatments On Structure And Functional Properties Of Rice Proteins, Liu Fang, Xu Zhou, Chen Maolong, Cheng Yunhui
Food and Machinery
In this study, rice protein was used as raw material to study the effect of pH treatment and heat treatment on the structure and functional properties of rice protein. Studies have found that the functional properties of rice proteins have been improved to some extent after being treated with different pH values for 40 minutes. The solubility, emulsifying and emulsifying stability, foaming property and surface hydrophobicity of RP treated at pH 12.0/40 min were 5.16%, 0.626% and 12.64%, and 135%, respectively, with 2.46, 2.85, 1.12, and 2.51 times higher than that of the RP. At this time, the fraction of …
Experimental Study On The Expression Level Of Opn And Tgf-Β1 In Rat Liver Fibrosis Model With Tuber Granule Intervention,
2018
Hainan Medical College, Haikou, Hainan 570102, China
Experimental Study On The Expression Level Of Opn And Tgf-Β1 In Rat Liver Fibrosis Model With Tuber Granule Intervention, Yuan Yong
Food and Machinery
Methods The 30 rats were randomly divided into normal control group, the non-treatment group of liver fibrosis model and the treatment group of liver fibrosis model. Each group of rats are take the following operation: Western blotting test OPN protein expression after eitht weeks。The PCR detection of TGF-β1 mRNA expression level. Results This study showed that the treatment group of liver fibrosis model of HA, LN, PCIII, CIV radioimmunoassay were higher than the treatment group have significant differences (P＜0.01), and the differences were statistically significant than the non-treatment group of liver fibrosis model at the same time（P＜0.05）. The non-treatment group …
Locally Sonochemical Effect On Total Phenolic Contents And Theirantioxidant Abilities In The Extracts From Sweet Orange Peels,
2018
Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chongqing 400712, China
Locally Sonochemical Effect On Total Phenolic Contents And Theirantioxidant Abilities In The Extracts From Sweet Orange Peels, Zhang Zheng, Ma Yaqin, Wang Pengxu, Cheng Chuanxiang, Zhu Panpan
Food and Machinery
The effect of ultrasonic parameters including ultrasonic treatment temperature and time and the ultrasonic treatment power on the content and antioxidant capacity of phenolic acids from orange leaves peels in a local position were explored. The results indicated that ferulic acid content was the highest in orange leaves and peels, and both the content of seven phenolic acids and total phenolic contents (TPC) were increased with the increase of treatment time and temperature with some small differences. 30 ℃ was found to be the optimal temperature. Ultrasonic treatment power was also revealed to have a positive effect on the content …
Study On The Effect Of Maillard Reaction On Antioxidant Activity Of Sesame Polypeptides,
2018
Department of Biochemistry, Anhui Polytechnic University, Wuhu, Anhui 241000, China; Research Institute of Microbial Pharmaceutical Industry, Anhui Polytechnic University, Wuhu, Anhui 241000, China
Study On The Effect Of Maillard Reaction On Antioxidant Activity Of Sesame Polypeptides, Qian Senhe, Wang Zhou, Wei Ming, Xue Zhenglian
Food and Machinery
Based on the preparation of sesame peptides, the effect of Maillard reaction on antioxidant activity of sesame polypeptides was studied. The results showed that the suitable ratio of peptide to sugar was 1∶2 for Maillard reaction of sesame polypeptide. The Maillard reaction could significantly improve the antioxidant activity of sesame polypeptide, and the reducing power, ABTS+ radical scavenging rate, DPPH radical scavenging rate and hydroxyl radical scavenging rate were increased by 121.4%, 304.5%, 81.2% and 103.2%, respectively. The contents of lysine methionine and tyrosine were reduced, but the contents of alanine and valine were increased, moreover, aspartic acid, glutamic …
Effect Of Salt Content On Physicochemical Properties And Antioxidant Activity During Post-Fermentation Of Douche,
2018
Guangdong AIB Polytechnic College, Guangzhou, Guangdong 510507, China
Effect Of Salt Content On Physicochemical Properties And Antioxidant Activity During Post-Fermentation Of Douche, Wan Jun, Cheng Weiwei, Shen Xiaolu, Jiang Aimin
Food and Machinery
The impact of salt content on post-fermentation of douchi was studied. In the post-fermentation stage, 8%, 10%, 12% of salt were added for 30 days fermentation. The results showed that, with the increase of salinity, the total acids and pH decreased, the hardness and chewiness increased, which shallowed the color and declined the taste of douchi. The high salinity was bad for producing the total amino acid nitrogen and γ-PGA, and also inhibited the antioxidant activity of douchi. Finally, 8% of salt was considered to be the best, but the flavor remained to be improved.
Study On Enzymatic Hydrolysis-Mild Thermal Oxidation Of Chicken Fat For Preparing Chicken Flavor,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Enzymatic Hydrolysis-Mild Thermal Oxidation Of Chicken Fat For Preparing Chicken Flavor, Yu Jingyang, Chen Huangnv, Xia Shuqin, Zhang Xiaoming
Food and Machinery
At present, commercial refined chicken fat and chicken protein hydrolysates are usually used as raw materials for the industrialized production of Maillard reaction chicken flavor. However, commercial refined chicken fat contains a large amount of anti-oxidant, which is hard to be oxidized by low-temperature heating. It is easy to produce off-flavor for chicken fat when heated at high temperature. In order to form enough chicken flavor precursors for Maillard reaction chicken flavor preparing, we studied the mild thermal oxidation of refined chicken fat based on enzymatic hydrolysis, which was with the lipolytic ratio, fatty and greasy taste as evaluation indexes. …
Preparation, Characterization And Sustained-Release Property Of Na2Seo3-Loading Chitosan Microsphere,
2018
College of Biological Science and Technology, Hubei Minzu University, Enshi, Hubei 445000, China
Preparation, Characterization And Sustained-Release Property Of Na2Seo3-Loading Chitosan Microsphere, Zhang Chi, Shang Longchen, Wu Shaowei, Li Guangda, Liu Xinping
Food and Machinery
Chitosan was chosen as wall material to prepare the Na2SeO3-loading microspheres with emulsion-crosslink method. Then, the microspheres’ appearance, drug loading capacity, encapsulation efficiency and its sustained-release property were chosen as evaluation criteria to optimize the process condition through the single factor experiments and the orthogonal tests. In addition to this, the structure of the microspheres was characterized preliminarily by the scanning electron microscopy (SEM), infrared spectroscopy (IR), atomic fluorescence, thermogravimetric analysis (TG), and its sustained-release property were researched in vitro under the circumstance of the simulated body fluid (SBF) which was prepared by ourselves. The best process condition …
Study On Volatile Flavor Compounds Of Meat From Yanbian Yellow Cattle,
2018
Agricultural College of Yanbian University, Yanji, Jilin 133000, China; Food Research Center of Yanbian University, Yanji, Jilin 133000, China
Study On Volatile Flavor Compounds Of Meat From Yanbian Yellow Cattle, Hou Tingting, Nan Jingxi, Lin Mo, Xu Meina, Liu Tian, Wang Juan, Li Guanhao
Food and Machinery
Volatile flavor compounds in three parts of meat from Yanbian yellow cattle were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The extraction fibers were optimized by comparison of 65 μm PDMS/DVB, 75 μm CAR/PDMS and 100 μm PDMS. The results showed that 65 μm PDMS/DVB had the best extraction effect on the volatile components of meat from Yanbian yellow cattle. Furthermore, the volatile components in Longissimus dorsi, rump and Sirloin of Yanbian Yellow Cattle were respectively investigated, and the differences of the volatile components in the three parts were analyzed with principal component analysis. The …
Gc/Ms For Simultaneous Determination Of 14 Photo-Initiators In Fatty Food,
2018
Hunan Research Institute of Food Quality Supervision and Inspection, Changsha, Hunan 410017, China
Gc/Ms For Simultaneous Determination Of 14 Photo-Initiators In Fatty Food, Xu Wenyang, Chen Hua
Food and Machinery
To establish a GC-MS method for determination of 14 photo-initiators in fatty food. The homogeneous samples were extracted by acetone-hexane(2∶8,v:v) for 15 min at room temperature. The supernatant was purified by HLB column, and the eluent was then collected, which was further purified by PSA. The purified eluent was centrifuged and determined by GC-MS. The recoveries were between 73.0%～92.4% at spiked levels of 0.000 2～0.001 0 mg/kg, and the relative standard deviation of the methods were 4.1%～8.9%, with the LOD ranging from 0.02~0.20 μg/kg. It was in accordance with the requirement of technical parameters for analysis with fast and simple …
Watermelon Sugar Content Detection Based On The External Characteristics And Sub-Band Spectrum Centroid Method,
2018
School of Mechanical Engineering of Jiangnan University, Wuxi, Jiangsu 214222, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214222, China
Watermelon Sugar Content Detection Based On The External Characteristics And Sub-Band Spectrum Centroid Method, Zhuang Wei, Li Zhenfeng, Song Feihu, Li Jing, Zhu Guanyu
Food and Machinery
At present, the vibration nondestructive testing method has high requirements on hardware system and test conditions, and few practical application systems have been designed..In order to solve this problem, a portable vibration test detection system was built. The time signal was denoised by the method of wavelet threshold denoising. The sub-band spectrum centroid of a certain watermelon variety was extracted. The product of square of transverse diameter and the longitudinal diameter was proposed as the volume parameters. It is found that the frequency point of sub-band spectrum centroid is negatively correlated with the quality of watermelon and the volume parameters, …
Detection Models Of Mildew Degree In Honeysuckle Based On Hyperspectral Imaging Technology,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Detection Models Of Mildew Degree In Honeysuckle Based On Hyperspectral Imaging Technology, Feng Jie, Liu Yunhong, Wang Qingqing, Yu Huichun, Shi Xiaowei
Food and Machinery
Hyperspectral imaging technology was applied to develop a rapid, accurate and non-destructive detection method for honeysuckle mildew degree levels. The original spectral data were analyzed by three pretreatment methods with Savitzky-Golay (SG) convolution smoothing, Multiple Scatter Correct (MSC) and SG-MSC. A comparison was made among SG, MSC and SG-MSC based on Partial Least Squares (PLS), of which the best pretreatment method was SG-MSC. The Successive Projection Algorithm (SPA) and Competitive Adaptive Reweighted Sampling (CARS) were used to extract the characteristic wavelengths after SG-MSC pretreatment. Partial Least Square Discriminant Analysis (PLS-DA) and Last Squares Support Vector Machine (LS-SVM) were applied to …
Analysis Of Monosaccharide Composition And Content Of Polysaccharide From Nostoc Sphaeroides Kützing Extractive,
2018
Zhuzhou Institute for Food and Drug Control, Zhuzhou,Hunan 412000, China
Analysis Of Monosaccharide Composition And Content Of Polysaccharide From Nostoc Sphaeroides Kützing Extractive, Zhou Xi, Wang Xi, Liu Shuiping, Luo Cheng, Wang Zongcheng, Zhuang Ruihua
Food and Machinery
A simple and sensitive high performance liquid chromatographic method for simultaneous determination of eight kinds of neutral monosaccharides, two kinds of uronic acid and one kinds of glycosamine by precolumn derivatization with 1-phenyl-3-methyl-5-pyrazolone (PMP) has been developed. The polysaccharides hydrolyzed effects of hydrolysis time, temperature and trifluoroacetic acid (TFA) concentration were investigated. HPLC were established for analyzing the monosaccharide composition and the content of polysaccharide from Nostoc sphaeroides Kützing extractive. The results showed that the recoveries of nine kinds of monosaccharides, such as Man, GlcUA, Glc, Xyl, were 81.08%～102.1%. Compared with the chemical method. The established method is accurate, goodlineal …
Study On The Removal Of Methylene Blue Using Rice Starch As An Adsorbent By Mini-Hydrocyclone,
2018
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
Study On The Removal Of Methylene Blue Using Rice Starch As An Adsorbent By Mini-Hydrocyclone, Wu Han, Yu Jianfeng, Jiang Yuting, He Shiyuan, Zhao Jiang
Food and Machinery
Rice starch was used as an adsorbent to adsorb the dyeing wastewater simulated by methylene blue in mini-hydrocyclone. The single experiments were used to explore the effect of starch concentration, split ratio and feed flow rate on the efficiency of adsorption and separation. Moreover, the response surface analysis method was used to optimize process parameters. The results showed that the starch concentration, split ratio and feed flow rate all influenced the efficiency of adsorption and separation. The order of effect on adsorption efficiency was as followed: starch concentration > split ratio > feed flow rate, and the order of effect on separation …
