Study On Antibacterial Activity Of Phenyllactic Acid Combinedwith Food Preservatives,
2017
College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
Study On Antibacterial Activity Of Phenyllactic Acid Combinedwith Food Preservatives, Ning Yawei, Yan Aihong, Wang Shijie, Wang Zhixin, Li Xingfeng, Zhu Hong, Jia Yingmin
Food and Machinery
The antibacterial activity of phenyllactic acid (PLA) combined with food preservatives against foodborne pathogens Escherichia coli and Listeria monocytogenes was studied. The minimal inhibitory concentrations were determined by broth micro-dilution method and the interaction of PLA with food preservatives was determined using the checkerboard test. Furthermore, the synergistic effect of the optimized combination was evaluated through the time-kill assay. Results showed that PLA combined with nisin showed indifference effect against E. coli and additive effect against L. monocytogenes. The interaction of PLA and ethyl p-hydroxybenzoate showed an additive effect against E. coli and L. monocytogenes. PLA combined with EDTA-Na2 …
Design Of Pu Real Time Control System For Beer Pasteurization Machine Based On Opc,
2017
College of Mechanical and Electrical Engineering, Anhui Jianzhu University, Hefei, Anhui 230601, China; The Postdoctoral Workstation of Anhui Province Lu'an Hengyuan Machinery Co., Ltd., Lu’an, Anhui 237100, China
Design Of Pu Real Time Control System For Beer Pasteurization Machine Based On Opc, Yang Qingyan, Zhang Kuibang, Chen Rongna, Yuan Jiabao
Food and Machinery
The occasional communication conflict between PU control system and Wincc in the process of PU control for the beer pasteurization machine were investigated in this study. The sterilization machine automatic PU control system were put forward based on OPC and Wincc. Use the C++ to write OPC client and the Wincc as OPC server to realize the data exchange between Wincc and C++ client. In order to realize the intelligent control of PU, the mathematical model between the PU value of the tunnel sterilizer and the temperature of the nozzle was established, and then the PU control algorithm in the …
Optimization Of Freeze-Drying Protectantfor Lactobacillus Plantarum Yi-Y 2013,
2017
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Optimization Of Freeze-Drying Protectantfor Lactobacillus Plantarum Yi-Y 2013, Fan Zhennan, Tong Litao, Zhou Sumei, Yi Cuiping
Food and Machinery
In order to prepare fresh rice noodle through starter, the survival rate of L. plantarum YI-Y 2013 isolated from natural fermentation liquid was used as target. 3 kinds of protective agent through single factor experiment and Plackett-Burman test were screened, i.e., sorbitol, maltodextrin and glycerin. Moreover, the response surface analysis and fit the regression equations were carried out, and the results indicated that the best protection formula was: sorbitol 1.1 g / 100 g, maltodextrin 24.8 g / 100 g, and glycerol 2.4 g / 100 g. The bacteria survival rate was found arriving to (76.08±2.68)%, close to the prediction …
Effects Of Selenium-Enriched Germanium Yeast On Quality Of Yanbian Cattle Beef Meat During Storage,
2017
College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
Effects Of Selenium-Enriched Germanium Yeast On Quality Of Yanbian Cattle Beef Meat During Storage, Zhao Wanzhu, Gao Yigang, Wang Zengkai, Yu Shuai, Li Guanhao, Xuan Yingchen
Food and Machinery
The effects of selenium germanium yeast on the deposition of selenium and germanium and the quality of Yanbian cattle beef were studied. Test results showed that: selenium enriched germanium yeast could significantly increase the accumulation of selenium and germanium in the striploin and rump. With the increase of the amount of selenium-enriched germanium yeast, the deposition amount of selenium and germanium in Yanbian cattle beef also increased, and the brightness value, pH, TVB-N and drip loss decreased during storage. Red value is on the rise.
Optimization Of Extraction Process Assisted By Ultrasonic And Antibacterial Activity Evaluation On The Protamine From Silver Carp,
2017
Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China; Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Optimization Of Extraction Process Assisted By Ultrasonic And Antibacterial Activity Evaluation On The Protamine From Silver Carp, Liu Guangxian, Zhu Shuilan, He Jialin, Zhou Jinying, Feng Jianxiong
Food and Machinery
To realize the high comprehensive utilization on the byproduct of silver carp, taking the testis sacs of silver carp as the raw material, the effects were studied, including the concentration of citric acid, the temperature, ultrasonic power, ultrasonic time, solid-liquid rate and extraction times on the efficacy extraction of silver carp spermary. On the base of single-factor experiments, and through the orthogonal test, the optimization experiment conditions were as followed: concentration of citric acid 0.45 mol/L, extraction temperature 55 ℃, the ultrasonic time 20 min , ultrasonic power 400 W, ratio of solid-liquid 130, and the extraction times 3 times. …
Optimization Of Phycoerythrin Extraction From Porphyra Haitanensis By Ultrasound & Hydrolysis,
2017
College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, Fujian 350122, China
Optimization Of Phycoerythrin Extraction From Porphyra Haitanensis By Ultrasound & Hydrolysis, Kong Xiangjia, Wu Qiuying, Xie Yong, Lin Pu, Liu Zhiyu
Food and Machinery
The optimization of phycoerythrin extraction from Porphyra haitanensis were investigated by single experiments and response surface methodology. The single experiments were used to explore the effects on the extraction rate and purity of phycoerythrin by different enzyme amount, ultrasonic time, ultrasonic power, pH and solid-liquid ratio. The best pH and solid-liquid ratio were determined as 5.0 and 140 (g/mL), respectively. Meanwhile, the enzyme amount, ultrasonic time and ultrasonic power were investigated through response surface experiment. The optimal extraction conditions were determined as follows: enzyme amount 0.05 g, ultrasonic time 40 min and ultrasonic power 90% of the rated one. Under …
Optimization On Ultrasonic Sugar Permeability Process And Comparative Analysis Of Textural Properties Of Peony Preserves,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization On Ultrasonic Sugar Permeability Process And Comparative Analysis Of Textural Properties Of Peony Preserves, Li Ning, Zhu Wenxue, Bai Xiting, Ma Yitong
Food and Machinery
In order to maximize the utilization of the peony resources, the fresh peony was used as the raw material, and the enhanced mass transfer characteristics of ultrasonic wave were used to prepare the peony preserves, then texture analysis was implemented to study the effect of ultrasound on the process of sugar permeability. Taking sugar content as the research index, the optimum process was as follows: ultrasonic power 110 W, time 40 min, sucrose concentra-tion 40%, and sugar content of sugar cane was 32.96%. The rate of sugar permeation was increased. The results of texture profile analysis (TPA) showed that the …
The Process Optimization And Its Aroma Ingredients Of Durian Wine,
2017
College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
The Process Optimization And Its Aroma Ingredients Of Durian Wine, Bu Jianzhen, Yu Limei, Zeng Xiaofang, Lin Shaoting
Food and Machinery
The fermentation process parameters of durian fruit were optimized based on yeast addition amount, initial sugar, SO2 and pH value. The aroma substances from durian fruit wine were also analyzed by adopting the gas chromatography and mass spectrometry (GC-MS) detection. The results showed that the optimum process conditions of durian wine as follows: initial sugar concentration was 28%, the amount of yeast was 0.7%, and the concentration of sulfur dioxide was 60 mg/L, pH 3.6. The aroma components from durian fruit wine included 22 kinds of aroma components, and most of them were esters.
Effects Of Water-Unextractable Arabinoxylans On The Qualities Of Traditional Chinese Youtiao,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Water-Unextractable Arabinoxylans On The Qualities Of Traditional Chinese Youtiao, Wang Weishi, Zhang Junhui, Li Ling, Fan Mingcong, Wang Li, Qian Haifeng, Li Yan, Zhang Hui, Qi Xiguang
Food and Machinery
The effects of water-unextractable arabinoxylans (WUAX) on the properties of the dough and the final qualities of traditional Chinese Youtiao were investigated. For Youtiao mixed powder, the water holding capacity had been improved, the change of gelatinization temperature was not significant and peak viscosity fell from 2,222.67 to 2,053.00 mPa·s. The farinographic properties of Youtiao dough was slightly affected by extra WUAX, except that the water absorption increased from 56.77% to 64.93%. The extensographic properties varied complexly at different proofing time. The SEM microstructure of dough showed that the uniform starch granule structure could not be formed in youtiao dough …
Effects Of Stem Morphology On Processing And Comprehensive Quality Of Slim Cigarettes,
2017
Technology Ceter, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, Henan 450000, China
Effects Of Stem Morphology On Processing And Comprehensive Quality Of Slim Cigarettes, Ding Meizhou, Liu Huan, Liu Qiang, Li Quansheng, Li Longfei, Zhao Le, Wang Haibin, Wang Hongbo
Food and Machinery
In order to study the blending effect of different stem morphology with leaf silk and understand the influence of different stem morphology on the comprehensive quality of slim cigarette, the mixing uniformity of filamentary and flake stems with leaf silk in processing were compared. Moreover, the influence of two kinds of stems on the quality stability of cigarette physical, smoke, sensory and combustion were investigated. The results showed that, compared with the flake stem, filamentary stem blending with leaf silk had higher mixing uniformity and good stability in the process of mixed silk and rolling. The physical quality of slim …
Oncurrent Situation And Developing Approaches Of Internationalization Of Food Science,
2017
International Office, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Oncurrent Situation And Developing Approaches Of Internationalization Of Food Science, Wu Dilong, Zhou Rui, Li Na, Wu Junhui, Xu Zhou
Food and Machinery
On the basis of the necessity and importance of educational internationalization in the discipline of food science, the paper probes into approaches to the internationalization for food science education in terms of construction of teaching staff, cultivationof talent, improvement of curriculum system, development of education resource, reform on teaching method, and construction of administration staff after analyzing the current situation of educational internationalization in the discipline of food science at home and abroad.
The Influence Of Thermal Treatment On Grass Carp Quality And Volatile Flavor Compounds,
2017
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
The Influence Of Thermal Treatment On Grass Carp Quality And Volatile Flavor Compounds, Chen Hui, Liu Yan, Li Zhipeng, Huang Lihui
Food and Machinery
The changes of quality, protein composition and volatile flavor compounds of grass carp were studied at 60, 70, 80, 90 and 100 ℃, shape, texture, nutritional value and flavor were set as the evaluation indexes. The results showed that the weight loss rate of fish increased with the treatment temperature, and the L* value of fish increased, but the a* value decreased. The hardness, cohesion, amino acid content, E/N ratio showed an upward trend. 87 types of volatile compounds were detected by SPME-GC-MS, including 24 kinds of alkanes, 19 kinds of aldehydes, 14 kinds of acids, 12 kinds …
Evaluation Of Textural Properties And Flavor Substances Of Three Varieties Of Fresh Lotus Root,
2017
School of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Evaluation Of Textural Properties And Flavor Substances Of Three Varieties Of Fresh Lotus Root, Han Xiaomiao, Luo Qing, Wu Suxi
Food and Machinery
Phy-chemical properties and flavor substances of the three varieties of Hubei lotus root were studied by electronic nose and GC-MS. The results showed that there were significant differences in the physical and chemical properties except the total fiber content among the three hybrid varieties, and texture properties of the hybrid variety NO.5 of lotus root were better than the hybrid varieties NO.3 and NO.4. Detection of flavor substances showed that 40 kinds of flavor substances were detected in NO.5, that 35 kinds of flavor substances were detected in NO.3, that 28 kinds of flavor substances were detected in NO.4. About …
Effects Of Controlled Freezing Point Technology Combined With The Modified Humidity Packaging On Preservation For Toona Sinensis,
2017
Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
Effects Of Controlled Freezing Point Technology Combined With The Modified Humidity Packaging On Preservation For Toona Sinensis, Yang Hui, Mao Weilin, Zhao Shouhuan, Zhao Hongyuan, Zhang Le, Shi Guanying, Wang Xiaomin, Wang Zhaogai
Food and Machinery
Toona sinensis sprouts were packaged in 0.06 mm thick perforated PE bags and stored at －0.5 ℃(controlled freezing point) after pre-cooling at 4 ℃ for 12 h. In order to investigate the effects of controlled freezing point technology combined with the modified humidity packaging on preservation for Toona sinensis, the changes of weight losses rate, ascorbic acid, soluble protein, chlorophyll, total polyphenol, flavonoid, soluble sugar, malondialdehyde (MDA) content and polyphenol oxidase (PPO)activities were measured. The results indicated that the proper perforation area of PE bags stored at －0.5 ℃ was 141.3 mm2 (0.14% of total area), which decreased the …
Effects Of Baking Degrees On Quality Characteristics Of Wuyi Rock Tea,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Baking Degrees On Quality Characteristics Of Wuyi Rock Tea, Zhang Lei, Lin Yanqing, Luo Liyong, Zeng Liang
Food and Machinery
Wuyi rock teas made from Shuixian or Rougui tea cultivar were baked for different degrees. Their organoleptic properties and principal biochemical components, and the physical properties of tea infusion (aberration, transmittance, precipitation amount and particle size) were determined in this study, to evaluated the effect of different baking technics on the quality of Wuyi rock tea. The results showed that baking process were beneficial to the improvement of Wuyi rock tea quality. The contents of tea polyphenols, caffeine, free amino acids, theafavins and thearubigins significantly decreased with increasing baking degrees. However, there were no significant variations in the contents of …
Extraction Optimization Of Enzyme Hydrolysis Method And Gc-Ms Analysis On Oleoresin From Zanthoxylum,
2017
College of Food Engineering and Nutritional Science of Shaanxi Normal University, Xi’an, Shaanxi 710119, China
Extraction Optimization Of Enzyme Hydrolysis Method And Gc-Ms Analysis On Oleoresin From Zanthoxylum, Chai Liqin, Yuan Hong, Wang Lixia, Lu Yuehong, Tian Chengrui
Food and Machinery
Zanthoxylum was used as the material. Combined cellulase hydrolysis with response surface method to optimize the Zanthoxylum oleoresin (Z瘙簚oleoresin) extraction process. Results showed that the optimum extraction conditions of Z瘙簚oleoresin as follows: 50% ethanol as extractant, cellulase dosage was 62.3 mg/L, enzymolysis time was 2.3 h, enzymolysis temperature was 50 ℃, liquid ratio was 47.41(mL/g). In this condition, the extraction efficiency of Z瘙簚oleoresin was 37.22%. A total of 47 compounds were identified by gas chromatography-mass spectrometry (GC-MS). Main ingredients were D-limonene, linalool, lauricacid, limonene glycol, alpha-terpineol, ascaridole, citronellyl myristate, xanthoxylin, etc.
Efficacy Of Ultraviolet (Uv-C) Light In Reducing Foodborne Pathogens And Model Viruses In Skim Milk,
2017
Tennessee State University
Efficacy Of Ultraviolet (Uv-C) Light In Reducing Foodborne Pathogens And Model Viruses In Skim Milk, Danielle M. Gunter-Ward, Ankit Patras, Manreet Singh Bhullar, Agnes Kilonzo-Nthenge, Bharat Pokharel, Michael Sasges
Agricultural and Environmental Sciences Faculty Research
The efficacy of low wavelength ultraviolet light (UV-C) as a disinfection process for a scattering fluid such as skim milk was investigated in this study. UV-C inactivation kinetics of two surrogate viruses (bacteriophages MS2 and T1UV) and three bacteria Escherichia coli ATCC 25922, S. Typhimurium ATCC 13311, Listeria monocytogenes ATCC 19115 in buffer and skim milk were investigated. UV-C irradiation was applied to stirred samples, using a collimated beam operating at 253.7 nm wavelength. A series of known UV-C doses (0–40 mJ·cm−2) were delivered to the samples except MS2 where higher doses (0–150 mJ·cm−2) were delivered. …
Miller, Carl William (Fa 1063),
2017
Western Kentucky University
Miller, Carl William (Fa 1063), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1063. Paper titled “Butchering and Rendering: Now and Then” in which Carl Miller describes the lengthy hog butchering process from slaughtering to wrapping and freezing. Paper is based on information collected by Miller from Buddy Crabtree, a butcher in Smiths Grove, Kentucky.
The Gmo/Ge Debate,
2017
Texas A&M University School of Law
The Gmo/Ge Debate, Joanna K. Sax
Texas A&M Law Review
We live longer and healthier lives because advances in science create easier and better ways to sustain and survive. Society has an intricate relationship with biotechnology. Vaccines save lives. Fluoridated water decreases dental issues. Antibiotics treat bacterial infections. Nuclear power is a form of clean energy. With any emerging technology, the benefits do not exist in a vacuum, thus, negative consequences result as well. Our widespread uses of antibiotics are creating antibiotic-resistant strains of bacteria. Our research into nuclear energy also facilitated the creation of nuclear bombs. Perhaps it is human nature to use scientific advances for good and for …
Adapting To The Changing World Of Biotechnology: Syngenta Ag Mir162 Corn Litigation As Regulation By Litigation,
2017
Texas A&M University School of Law
Adapting To The Changing World Of Biotechnology: Syngenta Ag Mir162 Corn Litigation As Regulation By Litigation, Paul Goeringer
Texas A&M Law Review
Agriculture has relied on plant breeding to improve genetics since the first domestication of agricultural plants 10,000 years ago. More recently, Gregor Mendel and his hybridization experiments on peas led to what we know as modern genetics. The rise in recombinantDNA technology has opened up many possibilities in plant breeding, including Roundup Ready technology and crop varieties designed to resist a number of pests. At the same time, governments and the private sector have sought to institute regulations for handling the releases of new biotechnology to ensure the technologies will have limited environmental impacts and provide safe foods to the …
