Advances In Vitamin C Content In Dried Fruits And Vegetables By Using Pretreatment And Drying Methods,
2018
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Advances In Vitamin C Content In Dried Fruits And Vegetables By Using Pretreatment And Drying Methods, Ouyang Mengyun, Wang Yan, Luo Fenglian, Sun Ziqin, Cao Sheng
Food and Machinery
Starting from two important processes of fruit and vegetable drying, namely drying pretreatment and drying technologies, a comprehensive review of the research status of the effect of different pretreatment and drying methods on the Vitamin C content of dried fruit and vegetable products was reviewed.
Development On The Alcoholic Drink Mixed With Extracts Of Alpinia Offcinarum And Turmeric Circuma And Its Sensory Quality,
2018
Guangdong Shunde Winery Co., Ltd., Shunde, Guangdong 528300, China
Development On The Alcoholic Drink Mixed With Extracts Of Alpinia Offcinarum And Turmeric Circuma And Its Sensory Quality, Ye Xiaohong, Tang Wenshi, Li Li
Food and Machinery
In order to develop a novel unique flavor healthy alcoholic product, the reflux technology was used to extract effective constituents from the plant materials including Alpinia offcinarum Hance and Turmeric Circuma Longa, respectively, and obtained the alcoholic drink mixed with Alpinia offcinarum and alcoholic drink mixed with Turmeric Ciruma through blending and aging. Then the quality, sensory and volatile aroma components of the 2 products were further analysed. The results indicated that the products meet the demand of standard GB/T 27588—2011, appeared as golden and transparency colour, with evident plant aroma characteristic. Among them, the alcoholic drink mixed with Alpinia …
Optimization On Preparation Of Cross-Linked Inulin By Response Surface Analysis And Its Physic Ochemical Properties,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Optimization On Preparation Of Cross-Linked Inulin By Response Surface Analysis And Its Physic Ochemical Properties, Ma Xiaohan, Liu Xiong, Deng Jing, Zhao Dan, Tian Junqing, Zhao Tiantian
Food and Machinery
In order to find optimal conditions for the preparation of cross-linked inulin, the effects of inulin concentration, cross-linking agent dosage, pH, reaction temperature and reaction time on the degree of cross-linking were investigated by single factor experiment. The preparation conditions of the cross-linked inulin were optimized according to central-composite design principles and response surface analysis. The result showed that the concentration of inulin, cross-linking agent dosage, pH and reaction time had significant effects on cross-linking degree of cross-linked inulin. The optimal conditions were the concentration of inulin 4.63%, cross-linking agent dosage 12.04 g/100 g, pH 10.19 and reaction time 3.59 …
Optimization Of Malolactic Fermentation Process Condition Of Northeast China V.Amurensis Wines,
2018
College of Life Science, Jiamusi University, Jiamusi, Heilongjiang 154007, China
Optimization Of Malolactic Fermentation Process Condition Of Northeast China V.Amurensis Wines, Han Chengwu, Gao Pengfei, Ding Yuping
Food and Machinery
In order to improve the flavor of Vitis amurensis Rupr. wines, adopted the single factor experiment and orthogonal experiment method, aimed to optimize the process condition of the malic acid-lactic acid fermentation. The optimal fermentation conditions were as followed: initial pH 3.00, fermentation temperature 20 ℃, inoculation of Lactobacillus 4 mL/100 mL and sugar content above 10.7 g/L. Under the optimum conditions, malic acid was converted into lactic acid by malic acid-lactic acid fermentation. pH value was increased 0.19±0.05, total acidity(in terms of malic acid) decreased (2.67±0.10) g/L, which weaken the tartness of original wine.
The Optimization Of Fermentation Process Of Pure Black Rice Glutinous Rice,
2018
College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China
The Optimization Of Fermentation Process Of Pure Black Rice Glutinous Rice, He Yong, Yi Xiaocheng, Zhao Bin, Wei Zuchen, Chen Pei, Wan Ping
Food and Machinery
Five main influencing factors, including the time and the temperature of steeping rice, the amount of yeast addition, and the fermentation temperature and time were used as single factor, and their influences in fermentation of black rice fermented glutinous rice was studied by single factor experiments. Moreover, the sensory scale was used as the response value, and the fermentation process of black rice fermented glutinous rice was optimized by response surface method. The optimum fermentation conditions were as follows, the black rice was immersed at 63 ℃ for 1.0 h, with the addition of 4.4% wine , and thenthe fermented …
Changes Of Amygdalin Content And Its Correlation With The Bitterness In Apricot Kernels During The Bitterizing Processing,
2018
School of Food Engineering and Nutrition Sciences, Xi’an, Shaanxi 710119, China
Changes Of Amygdalin Content And Its Correlation With The Bitterness In Apricot Kernels During The Bitterizing Processing, Shi Fangfang, Wang Nana, Fan Xuehui, Zhang Qingan
Food and Machinery
The aim of this study was to investigate the relationship between bitterness and amygdalin content. Sensory evaluation was conducted with quinine as the standard to evaluate the debitterized apricot kernels (debitteriizng temperature 70 ℃, solid-to-liquid ratio 1∶12, debittering time 6 h), and a certain samples were taken every 30 minutes. Then the sensory evaluation was performed on each sample and the content of amygdalins in samples was determined by high performance liquid chromatography (HPLC). The results showed that the content of amygdalin in bitter apricot kernels was positively correlated with the bitterness by sensory evaluation. After debitterizing of 5 hours …
Improvement Of The Cut Tobacco Recovery Process Of S400 Machine,
2018
China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450001, China
Improvement Of The Cut Tobacco Recovery Process Of S400 Machine, Li Chenggang, Xu Kejing, Wang Aixia, Xu Ke, Zhang Tingting, Yuan Qishan
Food and Machinery
In order to improve the cut tobacco recovery efficiency of deposed cigarettes in its manufacturing department , the processing parameters of S400 tobacco recovery machine were optimized by using response surface methodology. The results indicated that belt conveyor speed, frequency of draught fan (I) and (II) were determined as the significant influencing factors for the tobacco recovery efficiency. The optimized parameters were improved as followed: belt conveyor frequency was 25 Hz; the draught fan (I) frequency was 53.4 Hz; the draught fan (II) frequency was 35 Hz. After improving, tobacco recovery efficiency was increased from 47.1% to 56.1%. Mereover no …
Protective Effects Of Sea Buckthorn Procyanidins Soft Capsule On Ethanol-Induced Acute Liver Injury In Mice,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Beijing Powdery Health Industry Co., Ltd., Beijing 101117, China
Protective Effects Of Sea Buckthorn Procyanidins Soft Capsule On Ethanol-Induced Acute Liver Injury In Mice, Tan Zhichao, Zhang Lianfu
Food and Machinery
The protective effect of sea buckthorn procyanidins soft capsules on acute liver injury induced by alcohol in mice were investigated. The sea buckthorn procyanidins soft capsules were made from sea buckthorn seed extract, sea buckthorn oil and perilla seed oil. The procyanidins concentration was signature component, with regarding to the recommended daily intake (3 g/person/day) and average weight (60 kg) of an adult, the dosage for feeding mice is 0.05 g/kg·BW and is expanded to 10, 20, 30 times as low, medium and high level (0.5, 1.0, 1.5 g/kg· BW) in this study. The mice were intragastrically administered with corresponding …
Identification And Variation Of Flavonoid Content Of Semen Astragali Complanati Wine In The Brewing Process,
2018
College of Sports, Shaanxi Normal University, Xi’an, Shaanxi 710062, China;School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
Identification And Variation Of Flavonoid Content Of Semen Astragali Complanati Wine In The Brewing Process, Fan Xuehui, Zhang Qingan, Tian Chengrui
Food and Machinery
Purpose: The total flavonoids content was determined by the colorimetric method of NaNO2-Al(NO3)3, and the changes of the contents of five kinds of flavonoids were detected by the high performance liquid chromatography (HPLC) to study on the content of flavonoids in the brewing process of the different processing of the semen astragali complanati, which provided an important reference for the brewing and quality control. Results: The contents of other flavonoids in semen A complanati showed a increase trend in the beginning, then followed by a decrease, which was consistent with the changing trend of …
The Effect Of Yeast On The Organic Acids Of Fig Wine,
2018
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
The Effect Of Yeast On The Organic Acids Of Fig Wine, Jiang Cheng, Chen Anjun, Fu Yunyun, Chen Jie, Liu Xingyan, Hou Xiaoyan, Shen Guanghui, Zhang Zhiqing
Food and Machinery
The effect of fermentation with different yeast on the organic acids of fig wine was investigated. Five different commercial yeast were used in this test, and the content of organic acids in fig wine and juice was determined. Moreover, the relationship between quality of fig wine fermented by different yeast and the organic acid was investigated through the PCA analysis. The results showed that, content of total organic acid, including acetic acid, succinic acid, citric acid, maleic acid in fig wine fermented by five different yeast raised. The contents of acetic acid and succinic acid in wine fermented by D254 …
Freshness Detection Of Fresh Rice Noodles Based On Electronic Nose,
2018
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Freshness Detection Of Fresh Rice Noodles Based On Electronic Nose, Zhu Hong, Guo Yubo, Yi Cuiping, Wu Suxi, Mei Xiaodi
Food and Machinery
Flavor of fresh rice noodles at different temperature were detected during 0～30 h storage through electronic nose to evaluate the freshness of fresh rice noodles, verified by total plate count and sensory evaluation by electronic nose. Results: The freshness of fresh rice noodles worsen with the storage temperature rise and time extension. At 4 ℃, there was no significant change in flavor of fresh rice noodles, the fresh rice noodles could maintain freshness for more than 30 h. At 25 ℃ and 37 ℃, respectively, the fresh rice noodles with peculiar smell at 24 h and 18 h. Response values …
Fast Examination Of Total Colony Numbers In Electronic Cigarette Liquids Based On Adenosine Triphosphate (Atp) Bioluminescence Method,
2018
China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450001, China
Fast Examination Of Total Colony Numbers In Electronic Cigarette Liquids Based On Adenosine Triphosphate (Atp) Bioluminescence Method, Zhang Tingting, Feng Yingjie, Yang Zongcan, Liu Xiangzhen, Hao Hui, Zhang Dongyu, Zhu Qi, Zhang Zhan
Food and Machinery
In order to fast evaluate the hygiene situation of electronic cigarette liquids, the fast examination of total colony numbers in electronic cigarette liquids has been achieved which was based on the adenosine triphosphate (ATP) bioluminescence method.The method has been optimized, and the examination results of total colony by ATP method was compared with the results by National standard microbial detection method . Results showed: (1) the optimal temperature for ATP examination was 25 ℃, optimal time for bioluminescence reaction was 30 s, the detection limit of ATP was 2.36 × 10-12 mol/L, RSD was 3.5%～8.2%, and the sample recovery …
Extraction Optimization, Purification And Characterization Of Polysaccharide From The Roots Of Radix Tetrastigma,
2018
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Extraction Optimization, Purification And Characterization Of Polysaccharide From The Roots Of Radix Tetrastigma, Guo Nansheng, Jiang Hedong, Zhang Bing, Deng Zeyuan, Cai Hong
Food and Machinery
The polysaccharide from from roots of Radix Tetrastigma were extracted by water bath, and the yield of polysaccharide was determined by response surface methodology. Based on the single factor test, The optimum conditions were as followed: temperature 96 ℃, ratio of water to liquid 34∶1 （mL/g）, extraction time 2 h. Under the conditions, the yield of polysaccharide was (21.23±0.77)%. After deprotein with sevage method, fractionated and purified by DEAE-Cellulose 52 anion exchange column and Sepharose CL-4B gel fltration column, successively . The purifed polysaccharide was designated as RTP-3-1 and its components, molecular weight, primary structure and domains were identified by …
Optimization Of Polysaccharide Extraction Process From Morinda Officinalis How And Its Biological Activity In Vitro And In Vivo,
2018
Department of Public Infrastructure，Zhaoqing Medical College， Zhaoqing, Guangdong, 526020, China
Optimization Of Polysaccharide Extraction Process From Morinda Officinalis How And Its Biological Activity In Vitro And In Vivo, Liang Xiaojun, Wei Bingdun, Chen Qian, Ma Jinkui, Li Ke, Huang Xiaochen
Food and Machinery
Morinda officinalis polysaccharide is an important bioactive substance, in terms of its anti-depression, immune enhancement, anti-viral and anti-tumor effects, and polysaccharide holds great potential in function food and drug development. In this study, the Box-Behnken design principle and one-factor-at-a-time experiments were employed to optimize the extraction parameters of polysaccharide from Morinda officinalis How in Deqing area, Guangdong province. The in vitro antioxidant activities of extracted polysaccharides were also investigated. The results showed that the optimal extraction conditions were as follows: extraction time was 2 h, extraction times was 3, and solid-liquid ratio was 1∶11 （g/mL）. Under the control of these …
Optimization Of Fermentation Process For Exopolysaccharides Production Of Weissella Cibaria Sj-02,
2018
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Optimization Of Fermentation Process For Exopolysaccharides Production Of Weissella Cibaria Sj-02, Chen Yuan, Jia Sisi, Hu Lu, Wang Boyang, Liu Shuliang
Food and Machinery
Response surface methodology was used to optimize the components of fermentation medium and the fermentation conditions affecting the exopolysaccharides (EPS) production of Weisssella cinerea SJ-02. Taking EPS production as an index, the effects of carbon sources and nitrogen sources in the medium on the yield of exopolysaccharides were explored. The results showed that using MRS as basal medium, keeping its 2% glucose and replacing peptone with 1.5% soy peptone increased the EPS production of strain SJ-02. The Box-Behnken central combination design was used to study the effects of exopolysaccharides production. The optimal fermentation conditions were as follows: inoculation amount 3.00%, …
Whole Cell Cross-Linking To Discover Host-Microbe Protein Cognate Receptor/Ligand Pairs,
2018
University of California, Davis
Whole Cell Cross-Linking To Discover Host-Microbe Protein Cognate Receptor/Ligand Pairs, Bart C. Weimer, Poyin Chen, Prerak T. Desai, Dong Chen, Jigna Shah
Biological Engineering Faculty Publications
Bacterial surface ligands mediate interactions with the host cell during association that determines the specific outcome for the host–microbe association. The association begins with receptors on the host cell binding ligands on the microbial cell to form a partnership that initiates responses in both cells. Methods to determine the specific cognate partnerships are lacking. Determining these molecular interactions between the host and microbial surfaces are difficult, yet crucial in defining biologically important events that are triggered during association of the microbiome, and critical in defining the initiating signal from the host membrane that results in pathology or commensal association. In …
Almond Milk Powder Fortification With Flaxseed Oil (Linum Usitatissimum) As An Alternative Non-Dairy Milk Powder For Infants And Toddlers,
2018
Louisiana State University and Agricultural and Mechanical College
Almond Milk Powder Fortification With Flaxseed Oil (Linum Usitatissimum) As An Alternative Non-Dairy Milk Powder For Infants And Toddlers, Federico Bueno
LSU Master's Theses
Lactose intolerances in toddlers have become a major concern. Almond milk (AM) has nutritional benefits and a texture like dairy milk without the content of lactose. Because of longer stability and storage, milk is often stored in powdered form. An almond milk fortified with flaxseed oil in powdered form may be an alternative. Flaxseed oil (FO) contains high amounts of alpha-linolenic acid (ALA) which is a precursor to DHA and EPA. The objectives of this study were: the development of an AM spray-dried powder with microencapsulated FO (AMFOP), the determination of the mass and energy balance of that AMFOP production, …
A Retrospective Assessment Of Us Pork Productions: 1960 To 2015,
2018
University of Arkansas, Fayetteville
A Retrospective Assessment Of Us Pork Productions: 1960 To 2015, Ben Putman, Jacob Hickman, Prathamesh Bandekar, Marty Matlock, Greg Thoma
Food Systems
The primary goal of this study is to assess the carbon, energy, water and land footprints per kg (2.2 pounds) of live weight (LW) pork produced at five-year increments between 1960 and 2015. This assessment utilizes the Life Cycle Assessment (LCA) methodology, which is a technique to assess the potential environmental impacts associated with a product system by compiling an inventory of relevant energy and material flows, evaluating the associated burdens, and interpreting the results to assist in making more informed decisions and to provide an understanding of the drivers of change over the past 55 years. This LCA is …
Influences Of Spiciness And Visual Color Cue On Salty Taste Intensity Perception In Reduced-Sodium Cheese Dips,
2018
Louisiana State University and Agricultural and Mechanical College
Influences Of Spiciness And Visual Color Cue On Salty Taste Intensity Perception In Reduced-Sodium Cheese Dips, Valentina Rosasco Silva
LSU Master's Theses
The current high levels of dietary sodium intake are negatively affecting consumers’ health. Reducing sodium consumption to the recommended amount could help prevent around 2.5 million deaths yearly and save up to $18 billion dollars in health care costs worldwide. The main objective of this research was to evaluate the possibility of increasing the saltiness perception and acceptability of reduced-sodium cheese dips by using the multisensory approach and analyzing gender differences towards salty taste expectations. Two experiments were conducted: I) The combined effects of gender and visual color cue on salty taste expectations, liking, and purchase intent (PI) of cheese …
Synthesis And Characterization Of Polyaniline Agglomerates And Polyaniline Nanoparticles To Use As Printed Sensors To Detect Spoilage Of Catfish During Refrigerated Storage,
2018
Louisiana State University and Agricultural and Mechanical College
Synthesis And Characterization Of Polyaniline Agglomerates And Polyaniline Nanoparticles To Use As Printed Sensors To Detect Spoilage Of Catfish During Refrigerated Storage, Vashti Martae Campbell
LSU Master's Theses
There is growing interest in the development of sensors contained in packaging for seafood that are applicable at the consumer level to monitor freshness in a non-destructive manner. Total volatile basic nitrogen (TVB-N) analysis indicates the freshness of seafood. TVB-N analysis is sensitive to the spoilage compounds comprised of ammonia, trimethylamine, dimethylamine, and biogenic amines commonly found in seafood and whose concentration increases when spoilage microbial growth occurs. However, TVB-N analysis is laborious and is not suitable for use at the consumer level. Polyaniline (PANI) is a polymer that may be used as a sensor for detecting TVB-N in seafood. …
