Food Science Commons^™

Food Insecurity: Rudimentary Education For Local Youth (Firefly), Nam-Anh Nguyen, Quynh P. Nguyen, Jane E. Krause

Purdue Journal of Service-Learning and International Engagement

As service-learning becomes recognized as a significant teaching-learning tool for college students, the authors of this article came together to apply for the Purdue University Service-Learning Sustainability Projects Grant. Upon receiving the grant, with the encouragement of Professor Jane Krause and Food Finders Food Bank, the student authors created a project focused on food insecurity education in West Lafayette, Indiana. The main objective was to develop and teach a series of lessons on food insecurity and sustainability to middle school students using interactive activities. A team of Purdue students from various backgrounds was recruited to assist in planning and to …

Water Supply In Developing Countries: Student Experiences In The Dominican Republic, Albert Alwang, Margaret Busse, Audrey Caprio, Marieke Fenton, Jason Hawes, Andrew Kanach, Autumn Mcelfresh-Sutton

Purdue Journal of Service-Learning and International Engagement

In 2010, the United Nations established access to safe drinking water as a basic human right; however, many areas around the globe still lack access. The interdisciplinary service-learning course “Water Supply in Developing Countries” was established at Purdue in 2012 to address the complex issue of water insecurity around the world. Over the past five years, the course has produced teams involving students from nursing, engineering, agricultural economics, biology, and food science working together to develop sustainable, community-scale drinking water treatment systems. In partnership with Aqua Clara International, the student team in 2017 established a drinking water treatment system at …

Mulberry Garden : October Seasonal Dinner Menu, Mulberry Garden

Menus of the 21st Century

Mulberry Lane, Donnybrook Dublin 4, Ireland, D04 WE03

Where The Wild Things Are 大自然的呼喚, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Rather than a flavour of the day to be quickly forgotten, the trend for foraging appears to be growing and chefs around the world are heading into the wild to discover Mother Nature’s finest ingredients.

全球各地的廚師紛紛深入野外，發掘大自然賦予我們的最佳食材。這股採集野生食材的風 潮方興未艾，相信短期之內都不會退潮。

The Brews Brothers 啤酒新氣象, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Across the globe, the growth of artisanal brewing methods – watched over by experts who demand a flavourful, well-served pint – means beer is being taken seriously, and starting to rival wine as a rewarding complement to good food.

全球各地的啤酒專家，各出奇謀，釀製各具特色而味道出眾的手工啤酒，使手工啤酒有力與葡萄酒一爭長短，成為各種佳餚的最佳配搭。

Microbial Inactivation And Cytotoxicity Evaluation Of Uv Irradiated Coconut Water In A Novel Continuous Flow Spiral Reactor, Manreet Singh Bhullar, Ankit Patras, Agnes Kilonzo-Nthenge, Bharat Pokharel, Sudheer K. Yannam, Kanyasiri Rakariyatham, Che Pan, Hang Xiao, Michael Sasges

Agricultural and Environmental Sciences Faculty Research

A continuous-flow UV reactor operating at 254 nm wave-length was used to investigate inactivation of microorganisms including bacteriophage in coconut water, a highly opaque liquid food. UV-C inactivation kinetics of two surrogate viruses (MS2, T1UV) and three bacteria (E. coli ATCC 25922, Salmonella Typhimurium ATCC 13311, Listeria monocytogenes ATCC 19115) in buffer and coconut water were investigated (D₁₀ values ranging from 2.82 to 4.54 mJ·cm^{− 2}). A series of known UV-C doses were delivered to the samples. Inactivation levels of all organisms were linearly proportional to UV-C dose (r² > 0.97). At the highest dose …

Chapter One : Four Course Dinner, Chapter One

Menus of the 21st Century

18-19 Parnell Square, Dublin 1.

Identifying The Inflammatory Pathways Of Genes Upregulated In Ladmac Cells Exposed To Bcm7, Oumlissa Persaud, Mary Kusenda

Biology & Chemistry Undergraduate Theses

Casein is the main protein present in milk and other dairy products. Beta-casein is one of the 3 major proteins in milk. Beta-casomorphin-9 (BCM9) was the original beta-casein protein found in milk, specifically cow's milk. However, a genetic mutation occurred and the 67th amino acid in the BCM9, proline, mutated to histidine (P67H) creating Beta-casamorphin-7 (BCM7). The protein BCM7 gets cleaved in the small intestine, making it readily absorbed in the body. In previous unpublished studies they found that murine leukocytes (LADMAC cells) showed an increase in inflammation when exposed to BCM7, as compared to BCM9. Therefore, the goal of …

Rozzers Restaurant : Dinner Menu, Rozzers Restaurant

Menus of the 21st Century

Aghadoe, Killarney, Co. Kerry.

The Limetree Restaurant : Dinner Menu, The Limetree Restaurant

Menus of the 21st Century

Kenmare, Co. Kerry.

Campagne Restaurant : A La Carte Menu, Campagne Restaurant

Menus of the 21st Century

5 The Arches, Gashouse lane, Kilkenny City

The Effects Of Different Processing Methods On Expected Glycemic Index Of Cereals And Legumes, Cui Yanan, Zhang Hui, Wang Li, Qian Haifeng, Qi Xiguang

Food and Machinery

The effects of different processing methods (steaming, extruding and roller-drying) on eGI of adlay, oat, rye, colored kidney bean and chickpea were investigated. The results showed that the eGI of steamed samples were in the following order: rye＞adlay＞oat＞ colored kidney bean＞chickpea. The eGI of extruded samples were in the following order: adlay＞rye＞oat＞colored kidney bean＞chickpea. The eGI of roller-dried samples were in the following order:adlay＞rye＞oat＞colored kidney bean＞chickpea. By different processing methods, the eGI of oat, colored kidney bean and chickpea were lower among five samples. The eGI of the same kind of cereal or legume after streaming, extruding and roller-drying were …

A New And Simple Method For Calculating The Inclusion Ratio Of Cyclodextrin Supramolecules, Zhang Weifeng, Luo Xin, Wang Jianhui, Wang Min, Liu Long, Wang Chengfeng, Ning Jingheng

Food and Machinery

Based on UV absorbance, a new and simple subtraction method was proposed for the calculation of the inclusion ratio, and it was proved to be equal in number to the classical molar ratio or phase solubility method. Using any kind of these three methods, the results always showed that the inclusion ratio of this complex was 11, which indicated that this kind of supramolecular complex was formed through an inclusion interaction between 1 host molecule (β-cyclodextrin) and 1 guest molecule (sorbic acid). Sincethe subtraction methodadopted a repetitive measurement and took the averaged, its result was more accurate than the molar …

Effects Of Γ-Polyglutamic Acid On Functional Properties Of Chicken Myofibrillar Protein, Bai Dengrong, Dong Wei, Qi Xinyu, Shang Yongbiao

Food and Machinery

Different concentration of γ-polyglutamic acid were added to chicken myofibrillar protein, and the effects of γ-polyglutamic acid on the function of chicken myofibrillar protein were studied. The study found that with the increase of the concentration of γ-polyglutamic acid, surface hydrophobicity of myofibrillar protein first decreases and then increases, and reached the minimum when the concentration of γ-polyglutamic acid was 0.6‰; the solubility, emulsification, the gelatin of hardness, springiness and water holding capacity were first increases and then decreases, and respectively reached the maximum when the concentration of γ-polyglutamic acid was 0.6‰, but γ-polyglutamic acid on gelatin whiteness had little …

Comparison Of Oil Characteristics Between Camellia Osmantha And Other Camellia Species, Chen Bolin, Zhong Haiyan, Li Guiqing, Zhu Xiaoyang, Long Qizhi

Food and Machinery

Camellia osmantha is a new species found in Guangxi Province. In this study the oil quality was measured compared with other camellia species in respect of iodine value, saponification value, fatty acid, triglyceride composition and other attributes. Acid value, peroxide value, iodine value and saponification value of tested samples ranged as 0.38～1.47 mg/g, 2.15～4.56 mmol/kg, 79.39～85.86 g/100 g and 187.97～196.37 mg/g, respectively. The acid value and iodine value of C. osmantha were 0.42 mg/g and 2.98 mmol/kg that reached Grand one of Oil-tea camellia seed oil standard. Thirteen kinds of triglycerides were detected and the fatty acid contents were as …

Study On Thermophysical Properties Of Tobacco And Smoke Agent Under Different Temperature, Ma Yaping, Liu Chaoxian, Wang Le, Zhang Mingjian, Zhang Ke, Deng Nan, Lu Duanfeng, Tang Jianguo, Liu Xiangzhen

Food and Machinery

The thermophysical properties of tobacco and smoke agent (the mass ratio of glycerol and propylene glycol is 51) was measured by transient plane heat source method, and the effects of moisture and smoke agent content on reconstituted cut tobacco and flue-cured were measured. The results showed that with the increase of temperature (22～75 ℃), thermal conductivity \[0.06～0.12 W/(m·K) and 0.06～0.16 W/(m·K\] and volume heat capacity \[0.17～2.70 MJ/(m³K) and 0.15～1.45 MJ/(m³K)\] increased; however, the thermal diffusivity decreased (0.33～0.05 mm² / s and 0.40～0.09 mm² / s, respectively). With the increase of moisture content (0%～13%) , …

Spectrophotometric Determination Of Chromium Content In Beer Yeast With Safranine T, Li Renyu, Huang Jinzhuang, Li Yongmei, Zhou Jiahong

Food and Machinery

A new spectrophotometric method for determination of chromium content was developed. In both polyvinyl alcohol and phosphoric acid medium, chromium (VI) could react with potassium iodide and safranine T at room temperature, leading to coloration after microwave digestion sample and oxidation of chromium (III) to chromium (VI) with potassium permanganate under alkaline conditions. The effects of the factors such as absorption spectra, reaction conditions and coexisting ions on the reaction were discussed. The results showed that under the optimum determination conditions, Beer-Lambert law was obeyed in the mass concentration range of 0.0～0.5 μg/mL for chromium with the maximum absorption peak …

Detect The Content Of Polar Components In Frying Oils By Preparative Flash Chromatography, Xue Bin, Cao Wenming, Yin Yujie

Food and Machinery

A fast method of separating and detecting the polar compounds in frying oils by preparative FLASH chromatography was established in this study. Applying the EOPC type medium pressure liquid preparative chromatography system as hardware platform and EOPC-specified FLASH column as separation & preparation column, petroleum etherdiethyl ether(8713) as elution solvent, 25 min/min as flow speed, we found polar components(PCs) and non-polar components(non-PCs) in frying oils could be separated properly when elution time of non-PCs was 11min. Separation speed was fast, as the time took by preparative FLASH chromatography was only 41 min, repeatability RSDs of preparative FLASH chromatography were no …

Schematic Design And Simulation Study On Alkaline Noodle Loosening Device, Yin Qiang, Yang Chuang, Peng Hui, Zhang Guoquan, Li Xiangfa

Food and Machinery

Alkaline noodle loosening device of automated production was designed, and the overall scheme was then researched. It was carried out the research on the structure design of roller with multiple stirring rod, wheel and bracket, conveyor belt and so on, and its parameters were given. Alkaline noodle loosening device waas modeled by using Adams software. The rationality of the design was verified through kinematics simulation from the two aspects such as rotary speed and angular acceleration of the roller. The contact force of the conveyor belt and contact force of the roller were tested through dynamic simulation, providing the reference …

Research Of Braking Way With Electric Control And Oil Free Of Food Bucket Elevator, Jin Huawei, Zhang Xin, Chen Qinghua, Xu Shaoyang, Wang Sai

Food and Machinery

The electrical-mechanical brake device with food bucket elevator was designed, based on the traditional hydraulic braking effectiveness. The calculation of "motor + planetary gear reducer + spiral" was conducted, and the movement conversion device, dc torque motor and deceleration moment were analyzed. Moreover, the test was studied by using the similarity principle. The results showed that brake equipment operation of the electrical-mechanical brake device with food bucket elevator was stable and reliable, and brake disc vibration was small. The brake block was quickly, with the parts running normally, and structure design was reasonable. Finally, the food oil free, and the …