Thriving Hives: Making Products With Honey - Skincare And Food Recipes,
2025
Utah State University
Thriving Hives: Making Products With Honey - Skincare And Food Recipes, Brynn Meredith, Teresa Hunsaker, Andree' Walker Bravo
All Current Publications
While keeping bees is beneficial for many reasons, one of the most notable benefits is producing honey and wax, which have many practical uses. This fact sheet provides information on honey's properties and how to make creamed honey to control crystallization. It also provides instructions on how to make skincare and various food products using honey.
Analysis Of Technological Properties Of Samples Of Wheat Flour Produced At Local Enterprises,
2025
Tashkent Institute of Chemical Technology, Tashkent, Uzbekistan
Analysis Of Technological Properties Of Samples Of Wheat Flour Produced At Local Enterprises, Suvonqul S. Ravshanov, Feruza B. Abdullaeva, Ismoil Isabaev, Vazira Z. Nurmukhamedova, Аsad S. Otajonov
CHEMISTRY AND CHEMICAL ENGINEERING
The aim of the study is to conduct a comparative analysis of the technological properties of samples of bakery flour obtained from local and imported varieties of wheat grain at enterprises in Uzbekistan. Existing national and international standard methods were used to study the technological properties of the selected flour samples. Statistical processing and correlation analysis of the obtained research results revealed a direct relationship between the quality and quantity of gluten from damaged starch.
On The Possibility Of Predicting The Approximate Fatty Acid Composition Of Blends Based On The Iodine Number,
2025
Karshi State Technical University, Karshi, Uzbekistan
On The Possibility Of Predicting The Approximate Fatty Acid Composition Of Blends Based On The Iodine Number, Adiba M. Serkaeva, Akhror A. Abdurakhimov, Nafisa S. Husanova, Kamar P. Serkaev
CHEMISTRY AND CHEMICAL ENGINEERING
The aim of the study was to conduct research to determine the possibility of predicting the approximate fatty acid composition of blends based on the iodine number. The fatty acid composition was determined by the chromatographic method and the results were subsequently used to identify the composition of blends by determining the iodine number. The iodine number was determined by calculation and titrimetric methods, comparing the differences between the obtained values. The detected deviations in values between the two methods do not exceed 0.4%, which means that it is possible to predict the approximate fatty acid composition of blends based …
Living Heritage, Resilience And Ethically Informed Infrastructures In Malawi,
2025
CUNY Lehman College
Living Heritage, Resilience And Ethically Informed Infrastructures In Malawi, Martha B. Lerski, Frank Puluputu Mwale
Publications and Research
Rooted in a rural community’s needs, this paper explores how historically, and ethically informed infrastructures can support community engagement towards identification, documentation, and dissemination of local, traditional, and indigenous knowledge relating to climate change. The paper examines climate adaptation and sustainability issues through the lenses of community organizing and Library & Information Science best practices. It draws on a growing body of literature identifying a role for expanded epistemological and subject discipline perspectives. While the impacts of climate on material culture are increasingly recognized, intangible, and biocultural heritage have not received as much attention. Living heritage traditions and knowledge systems …
The Dynamic Responses Of The Mouse Gut Microbiome To Dietary Supplementation With Various Anthocyanin-Rich Foods In The Context Of A Western Diet,
2025
Utah State University
The Dynamic Responses Of The Mouse Gut Microbiome To Dietary Supplementation With Various Anthocyanin-Rich Foods In The Context Of A Western Diet, Abby D. Benninghoff
Browse all Datasets
Background/Objectives: Chronic inflammation and Western-style diets elevate colorectal cancer (CRC) risk, particularly in individuals with colitis, a feature of inflammatory bowel disease (IBD). Diets rich in polyphenol-containing functional foods, such as cocoa, may reduce gut inflammation and modulate the gut microbiome. This study examined the effects of cocoa polyphenol (CP) supplementation on inflammation and microbiome composition before, during, and after colitis in mice fed either a healthy or Western diet. We hypothesized that CPs would attenuate inflammation and promote distinct micro-biome shifts, especially in the context of a Western diet. Methods: A 2×2 factorial design tested the effects of basal …
Utilization Of Watermelon Rind Waste Powder For Developing Bakery Products,
2025
Department of Food Technology, Balochistan Agriculture College, Quetta Pakistan
Utilization Of Watermelon Rind Waste Powder For Developing Bakery Products, Babar Khan, Asadullah Marri, Nida Shaikh, Asif Irshad
Journal of Bioresource Management
Watermelon rind waste powder (WRWP) is a rich source of dietary fiber and bioactive compounds; hence it could be used to develop functional foods such as bakery products. The present study aimed to utilize WRWP in bakery products development. The treatments included: T1 = Cake without WRWP, T2 = Cake with 10 % WRWP, T3= Cake with 20 % WRWP, T4= Biscuit without WRWP, T5 = Biscuit with 10 % WRWP, T6 = Biscuit with 20 % WRWP. The physicochemical and nutritional properties of watermelon rind waste powder were also determined. The …
Descriptive Sensory Analysis Of Gluten-Containing And Gluten-Free Chocolate Chip Cookies Available In The Marketplace,
2025
University of Arkansas, Fayetteville
Descriptive Sensory Analysis Of Gluten-Containing And Gluten-Free Chocolate Chip Cookies Available In The Marketplace, Eniola Ola, Victoria J. Hogan, Han-Seok Seo
Food Science Faculty Publications and Presentations
Limited research has systematically compared the detailed sensory profiles of commercially available gluten-containing (C) and gluten-free (F) cookies using trained panelists. This study aimed to develop a comprehensive sensory lexicon for C and F chocolate chip cookies and identify key sensory attributes that differentiate them. Seven professionally trained panelists created a lexicon of 33 attributes spanning aroma, flavor, basic taste, texture, and residual property. Using this lexicon, a descriptive analysis was conducted on 12 C and 12 F cookie samples. Multivariate analysis of variance revealed significant differences between the two groups across the 33 sensory attributes (p < 0.05). A mixed model analysis showed that C cookies had higher intensities of chocolate-related and sweet aroma complex notes, while F cookies exhibited stronger nutty, artificial, and off-note flavors. In terms of texture, F cookies were higher in toothpack and powdery mouthcoat, while C cookies displayed more melt-in-mouth characteristics. Principal component analysis and agglomerative hierarchical clustering revealed three distinct clusters of test samples within both crispy and chewy cookie types, with some F cookies closely aligning with C profiles. These findings, along with the developed lexicon, provide a valuable foundation for enhancing the sensory appeal and quality of gluten-free chocolate chip cookies.
A Study On Combined Effect Of Monoterpenoid Essential Oils And Polyphenols From Grape Pomace On Selected Pathogenic And Probiotic Bacteria Strains,
2025
Tennessee State University, The Ohio State University
A Study On Combined Effect Of Monoterpenoid Essential Oils And Polyphenols From Grape Pomace On Selected Pathogenic And Probiotic Bacteria Strains, Haona Bao, Cosmas Mwendwa Muasya, Fur-Chi Chen, Agnes Kilonzo-Nthenge, Ying Wu
Food and Animal Sciences Faculty Research
In the current study, the combined effects of essential oils (EOs) and polyphenols (PPs) were investigated as potential antibiotic alternatives. Thymol and carvacrol at a ratio of 1:1 was used as the EO due to their well-proven synergistic antimicrobial effect. The PPs were an extracted and freeze-dried product from grape pomace. The treatment solutions were prepared at the EO to PP ratios of 0:10, 3:7, 5:5, 7:3, and 10:0, at total concentrations ranging from 0 to 1000 ppm. The minimum inhibition concentrations were examined on the pathogenic bacteria strains, namely Escherichia coli O157:H7, Salmonella typhimurium, and Enterococcus cloacae, and a …
Evaluating The Chemical Composition And Sensory Attributes Of Japanese And U.S. Sake,
2025
University of Arkansas, Fayetteville
Evaluating The Chemical Composition And Sensory Attributes Of Japanese And U.S. Sake, Rahul Sen, Katie Hope, Ben Bell, Scott Robert Lafontaine
Food Science Faculty Publications and Presentations
Sake, a traditional rice beverage from Japan, is brewed using four key ingredients: rice, water, a koji mold, and yeast. While sake is gaining popularity in the US market, there remains a significant knowledge gap regarding the best practices for sake production and how different methods impact the chemical and sensory aspects of American sake as well as its resemblance to traditional Japanese sake. This study compared 21 sake samples from Japan and the U.S., covering grades such as ginjo, diaginjo, junmai, and nigori. Out of total 209 features, 120 were significant aromatic compounds with esters (e.g., ethyl decanoate, hexyl …
Filtration Challenges In Non-Alcoholic And Low-Alcohol Beer Production With A Focus On Different Yeast Strains,
2025
Versuchs & Lehranstalt Brauerei Berlin VLB eV
Filtration Challenges In Non-Alcoholic And Low-Alcohol Beer Production With A Focus On Different Yeast Strains, Christian Schubert, Joerg Maxminer, Matthew Aitkens, Andrew Maust, Bernardo Pontes Guimaraes, Rahul Sen, Scott Lafontaine
Food Science Faculty Publications and Presentations
This study examines the impact of yeast selection on fermentation performance, filtration efficiency, and the stability of low-alcohol and non-alcoholic beer (NAB). Three yeast strains (LA-01, LoNa, and W-34/70) were evaluated for their effects on key NAB parameters like ABV, bitterness, color, haze readings, and filtration-linked performance. Filtration trials revealed that highly flocculating W-34/70 resulted in lower post-filtration turbidity, whereas LA-01 and LoNa (which flocculated less) required more effective filtration techniques to achieve clarity. Among the tested filter sheets, AF 31, AF 71, and AF 101 successfully reduced turbidity below 2 EBC. However, all NABs exhibited haze formation during storage, …
Research Progress In The Application Of Tea Polyphenols In Meat Processing And Preservation,
2025
College of Food Science and Engineering , Ningbo University , Ningbo 315211 , China
Research Progress In The Application Of Tea Polyphenols In Meat Processing And Preservation, Yanting Gao, Huanhuan Li, Teng Xu, Ke Zhao, Mingwei Su, Liwen Wu, Honggang Tang
Journal of Food Science and Biotechnology
Tea polyphenols are the general term for polyphenols in tea,mainly including catechins,flavonoids,and anthocyanins,which have antioxidant and antimicrobial properties.The author reviewed the structural characteristics and the antioxidant and antibacterial mechanisms of tea polyphenols.Additionally,the application of tea polyphenols in the processing and preservation of meat products is summarized,providing a theoretical basis for their use in meat products.Studies have shown that tea polyphenols can achieve anti-oxidation by scavenging free radicals,chelating metal ions,and inhibiting oxidase activity.Moreover,tea polyphenols can inhibit cell growth and proliferation by inhibiting the activities of enzymes involved in cell metabolism and damaging the cell membrane system.As natural antioxidants,tea polyphenols can significantly …
Safety Properties , Growth Characteristics , And Fermentation Performance Of Tetragenococcus Halophilus,
2025
College of Food Science , South China Agricultural University , Guangzhou 510642 , China
Safety Properties , Growth Characteristics , And Fermentation Performance Of Tetragenococcus Halophilus, Ranhui Lyu, Yanhua Zhong, Yang You, Runhan Yuan, Enyi Guan, Shan Duan
Journal of Food Science and Biotechnology
[Objective ] The physiological characteristics vary greatly among different strains of Tetragenococcus halophilus (T.halophilus ).By comparing some indicators of safety properties,growth characteristics,and fermentation performance of T.halophilus strains from different sources,the authors aim to establish a regular understanding of this bacterial species.[Method ] Seventeen strains of T.halophilus derived from different aquatic products and soy sauce mash were selected,and their antibiotic resistance,biogenic amine production,hemolytic activity,growth under different environmental conditions,and flavor characteristics after fermenting soybean hydrolysate were determined.Additionally,correlation analysis was conducted to identify the associations among various indicators.[Result ] In terms of safety properties,the 17 strains were generally sensitive to penicillin,vancomycin,and tetracycline,but resistant …
Analysis Of Volatile Aroma Components Of Black Tea Samples From Different Tea Varieties In Guangxi Based On Hs-Spme-Gc-Ms Technology,
2025
Guangxi South Subtropical Agricultural Sciences Research Institute , Chongzuo 532415 , China
Analysis Of Volatile Aroma Components Of Black Tea Samples From Different Tea Varieties In Guangxi Based On Hs-Spme-Gc-Ms Technology, Yunxiong Zhao, Hongyu Feng, Ziping Li, Baogui Liu, Yunxian Wang, Jingjing Yang, Lianfeng Luo
Journal of Food Science and Biotechnology
[Objective ] This study aims to analyze the characteristics of volatile aroma components and key aroma components of black tea samples from different tea varieties in Guangxi.[Method ] The aroma components of 12 black tea samples from Guangxi were identified by sensory quality evaluation,headspace solid-phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS ）,hierarchical cluster analysis,and orthogonal partial least squares-discrimination analysis (OPLS-DA ).[Result ] The black tea samples from different tea varieties showed different aroma characteristics and mainly presented a floral fruity aroma or a sweet aroma.The black tea from ‘Wuniuzao ’ demonstrated the highest comprehensive score (91.20),being a representative of black tea with …
Construction , Structural Characterization , And Antioxidant Activity Evaluation Of Yam Polysaccharide-Selenium Nanoparticle Complexes,
2025
College of Food Science and Technology , Wuhan Business University , Wuhan 430056 , China
Construction , Structural Characterization , And Antioxidant Activity Evaluation Of Yam Polysaccharide-Selenium Nanoparticle Complexes, Yidong Xiao, Lanmei Ou, Mengmeng Zhao
Journal of Food Science and Biotechnology
[Objective ] This study explored the structural characteristics and in vitro antioxidant activity of yam polysaccharide-selenium nanoparticle (YP-SeNPs ) complexes.[Method ] Yam polysaccharide (YP) were obtained through hot water extraction and then purified by purification,diethylaminoethyl cellulose 52 (DEAE-52) column chromatography,and dialysis.With YP as a template,YP-SeNPs were prepared with different Se/YP mass ratios (1∶3,1∶1,and 4∶3) in an oxidation-reduction system comprising ascorbic acid (VC) and sodium selenite (Na 2SeO 3）.The complexes were characterized via multiple techniques,including visual observation of solution color,ultraviolet-visible absorption (UV-vis ) spectroscopy,particle size measurement,transmission electron microscopy (TEM ),scanning electron microscopy (SEM ),atomic force microscopy (AFM ),Fourier-transform infrared spectroscopy (FT-IR …
Preparation And Anti-Exercise Fatigue Effect Evaluation Of Γ-Aminobutyric Acid-Enriched Milk Fermented With Lactic Acid Bacteria,
2025
Physical Education College , Suihua University , Suihua 152001 , China
Preparation And Anti-Exercise Fatigue Effect Evaluation Of Γ-Aminobutyric Acid-Enriched Milk Fermented With Lactic Acid Bacteria, Dong Liu, Yuning Yang, Fangfei Dou, Yuxing Li, Minghai Ju
Journal of Food Science and Biotechnology
[Objective ] This study aims to prepare γ-aminobutyric acid (GABA )-enriched milk fermented with lactic acid bacteria and evaluate its anti-exercise fatigue effect.[Method ] High GABA-producing lactic acid bacteria were selected and used to ferment milk with a commercial starter culture.A mouse model of exercise fatigue was established by four weeks of exhaustive swimming training.After four weeks,the exhaustive swimming time,serum biochemical indicators,antioxidant indicators,and energy storage substance levels were measured and analyzed.[Result ] Lactobacillus plantarum (L.plantarum ) LP- 5 was selected as the strain for fermentation,and its GABA yield reached (1.340±0.003) g/L.The fermented milk showed the titratable acidity of (46.29±2.01) ºT,the …
Research Progress In Application Of Ultra-High Pressure Sterilization In The Processing Of Prepared Dishes,
2025
State Key Laboratory of Space Medicine , China Astronaut Research and Training Center , Beijing 100094 , China
Research Progress In Application Of Ultra-High Pressure Sterilization In The Processing Of Prepared Dishes, Haisheng Dong, Peng Zang
Journal of Food Science and Biotechnology
As a non-thermal sterilization technology,ultra-high pressure sterilization can protect the thermosensitive nutrients and maintain the texture of food,demonstrating unique technical advantages in the processing of prepared dishes.By a review of domestic and foreign literature and performance of relevant equipment,this paper introduced the principle,equipment,and parameters of ultra-high pressure sterilization.Considering the parameters of ultra-high pressure sterilization and the effects of food ingredients on the pressure tolerance of different microbial species,the factors affecting the effect of ultra-high pressure sterilization were analyzed.In addition,the effects of ultra-high pressure sterilization on the physical and chemical properties,sensory quality,enzyme activity,microorganisms count and bioactive substances of prepared dishes were …
Research Progress In Biological Activities , Mechanisms Of Action , And Applications Of Antimicrobial Peptides,
2025
School of Food and Bioengineering , Changsha University of Science and Technology , Changsha 410114 , China
Research Progress In Biological Activities , Mechanisms Of Action , And Applications Of Antimicrobial Peptides, Yuxin Jiao, Ruolan Shan, Xufeng Wang, Maolong Chen, Li Wen, Yunhui Cheng, Hao Wu
Journal of Food Science and Biotechnology
The widespread abuse of traditional antibiotics has led to the emergence and development of antimicrobial peptides due to the resultant bacterial resistance.Antimicrobial peptides demonstrate high efficacy in combating infectious pathogens and possess unique antimicrobial mechanisms and biocompatibility,effectively reducing the bacterial resistance rate.The high structural adaptability endows antimicrobial peptides with multiple biological activities,enabling targeted action against diverse types of pathogens and abnormal cells.Accordingly,antimicrobial peptides exhibit a promising development prospect.Enhanced stability contributes to prolonging the in vivo half-life and improving the bioavailability of antimicrobial peptides,which holds crucial importance for improving the clinical translation value of antimicrobial peptides.The author summarizes the research progress …
Mechanisms Of The Quality Changes Of Polygonati Rhizoma Processed By Steaming-Drying Cycles,
2025
School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
Mechanisms Of The Quality Changes Of Polygonati Rhizoma Processed By Steaming-Drying Cycles, Zicong Yu, Liuping Fan
Journal of Food Science and Biotechnology
[Objective ] This study aims to investigate the effects of steaming-drying cycles on the quality changes of Polygonati rhizoma and optimize the processing technology to enhance its application value.[Method ] Slices of Polygonati rhizoma processed by 0~5 steaming-drying cycles were prepared.The drying rate and drying kinetics during the drying stage after each cycle were analyzed,and a drying model was fitted.Changes in color difference,appearance,hardness,and mass fractions of polysaccharides,reducing sugars,polyphenols,flavonoids,saponins,and calcium oxalate raphides were measured.[Result ] The number of steaming-drying cycles significantly affected the quality of Polygonati rhizoma.The drying rate decreased as the drying time increased,conforming to the Modified Page model,while the …
Determination Of Microorganisms And Analysis Of Factors Influencing Osmophilic Yeasts In Apis Cerana Honey,
2025
Institute of Apicultural Research , Chinese Academy of Agricultural Sciences , Beijing 100093 , China;State Key Laboratory of Resource Insects , Beijing 100093 , China;Key Laboratory of Bee Products for Quality and Safety Risk Assessment , Ministry of Agriculture and Rural Affairs , Beijing 100093 , China
Determination Of Microorganisms And Analysis Of Factors Influencing Osmophilic Yeasts In Apis Cerana Honey, Mei Song, Hongxia Li, Zhaolong Liu, Dong Qiao, Na Li, Lanzhen Chen
Journal of Food Science and Biotechnology
[Objective ] This study determined the mold count,total plate count,and osmophilic yeast count in Apis cerana honey and explored the correlations of osmophilic yeasts with quality parameters and storage conditions of the honey.[Method ] A total of 105 Apis cerana honey samples were used for the determination of mold count,total plate count,and osmophilic yeast count,as well as odor,moisture,phenolic acids,and carbohydrates.The correlations between quality indexes and osmophilic yeasts and the effects of different storage conditions on osmophilic yeast count were explored.[Result ] Among the 105 samples,1,1,and 67 samples showed the mold count,total plate count,and osmophilic yeast count exceeding the national standards.All …
Photosensitizer-Loaded Glycogen For Photodynamic Therapy Of Tumor,
2025
School of Life Sciences and Health Engineering , Jiangnan University , Wuxi 214122 , China;School of Biotechnology , Jiangnan University , Wuxi 214122 , China
Photosensitizer-Loaded Glycogen For Photodynamic Therapy Of Tumor, Keke Ma, Jiurui Fang, Huijie Zhang, Jinghua Chen
Journal of Food Science and Biotechnology
[Objective ] The aim of this study is to synthesize aminated glycogen (NG) for loading of the photosensitizer TTVBA and construct a nano drug delivery system (NGT NPs ) for photodynamic therapy (PDT ) of tumors.[Method ] Positively charged NG was synthesized through modification of glycogen with diethylenetriamine (DETA ).Then,TTVBA was encapsulated by NG via electrostatic interaction to prepare NGT NPs.The prepared NGT NPs were characterized by infrared spectroscopy,dynamic light scattering (DLS ),and transmission electron microscopy (TEM ).The hemolysis assay was performed to evaluate the biocompatibility of NGT NPs.The reactive oxygen species (ROS ) generation capability of cells treated with …
