Food Science Commons^™

Effects Of Onion Peel Extract On Antioxidant And Quality Of Western Sausage, Xu Meina, Chen Naiyang, Mu Baide, Wang Zengkai, Yu Shuai, Cui Taihua, Li Guanhao

Food and Machinery

The effects of acid value, peroxide value and thiobarbituric acid value on the degree of lipid oxidation during the storage process were observed. The quality and flavor of the onion skin extract were determined by color difference and whole texture analysis. The effects of onion peel extracts on the color, texture and oxidative stability of western sausages were investigated. The results showed that the addition of onion peel extract is 0.5%, which not only inhibits the oxidation of fat, but also improves the color of western sausages, reduces the hardness, elasticity and chewiness of western sausages.

Effects Of Wall Breaking Manners On The Inhibition Of Alpha Glucosidase Activity In Bee Pollen, Liu Wenjing, Zhang Zhixu, Qin Dan

Food and Machinery

The wall of rape bee pollens were broken by using different methods, and them the water-soluble ingredients were extracted. Therefore, the 4-Nitrophenyl α-D-glucopyranoside (PNPG) was as substrate to evaluate the efficiency of bee pollen as a natural alpha glucosidase inhibitor. The results showed that the wall-breaking manners had significant effect on the active ingredient. The inhibition rate of thealphaglucosidase was found ordered as following, temperature difference (13.73±1.15)%, supercritical CO₂ (-8.07±0.93)%, ultrasonic assisted enzymatic (16.70±0.87)%,and untreated (9.68±0.89)%. Moreover, the inhibition rate of rape pollen polysaccharide on alpha glucosidase activity was fluctuated at （2.46±0.31）%~（-0.78±0.03）%, and there was no obvious linear relationship. …

Study On Different Water Addition Changes In The Quality And Structure Of Fermented Dry Beans, Liu Chucen, Tan Xinghe, Zhang Chunyan, Wang Feng, Guo Hongying, Li Qingming, Zhou Hongli, Liu Zongmin, Wang Lanshu, Yan Qinwu

Food and Machinery

This paper used dried cowpea as materials to study the different proportion of water which effected the quality of cowpea with wild fermentation method. The results showed that, during the fermentation process, with the addition of water, the cowpea’s pH value decreased. The total acid content increased with the water addition except when the amount of water was 12%. The peak of nitrite was slower and lower than others when proportion of water was 16% and 20%. The content of volatile ester increased firstly, then keep invariability. And the content of volatile ester was higher than the proportion of water …

Optimizing The Process Of Microwave Combined With Water Bath Sterilization Of High Quality Pickled Mustard, Zhao Dan, Liu Xiong, Zhang Lei, Zhao Tiantian, Tian Junqing, Li Chaosheng

Food and Machinery

The influence factors of different microwave power, temperature and time, water bath time, and packed weight in pickled mustard were investigated based on single factor test with the hardness, color variation as comprehensive scores. Regression equation was established to figure out the optimal solution. The Result showed that optimum sterilization conditions were figured out as follows. 100 g packed pickled mustard were processed by microwave for 3 min at 71 ℃ with power 1 080 W, combined with water bathing for 1 min. The technology of microwave assisted water bath sterilization could be applied in pickled mustard sterilization. This process …

Establishing Sensory Evaluation Equation For Apricot By Regression Analysis Method, Zhou Tong, Cheng Kai, Dong Zhuoqun, Li Huanrong, Sheng Manli, Yan Xue, Jing Yuxuan

Food and Machinery

The influence of quality of apricot plum by boiling permeating sugar, vacuum permeating sugar and ultrasonic permeating sugar were investigated, and the regression equation of sensory evaluation was established in this study. The Xinjiang Cemaiti apricot was used to study the difference of sugar content, shearing force and chromatic aberration, comparing among apricots prepared by 3 kinds of permeating sugar method. The optimum process was calculated and the regression equation was evaluated by stepwise regression method. The results showed that the content of sugar in the apricot was increased with the cooking times, the degree of vacuum and the ultrasonic …

Optimization The Technology Of Preparation Of Whole Sweet Orange Cloudy Juice By Complex Enzymatic, Sun Junjie, Fu Fuhua, Li Qili

Food and Machinery

The whole sweet orange cloudy juice was produced for investigation in the current study. Treated with pectinase and protease, one-factor-at-a-time and orthogonal array design methods were used to optimize hydrolysis conditions based on juice yield and suspension stability. The optimum conditions were as follows: pectinase amount 0.01%, protease amount 0.2%, the enzymolysis time 40 min, and the enzymolysis temperature 40 ℃. In these conditions, the 30% puree content whole fruit juice yield was up to 83.27%, and the absorbance at 660 nm was 0.431. The results showed that the enzymatic treatment could improve the juice yield greatly and remain the …

Fabrication And Application Of Paper Based Microfluidic Chip, Yan Yu, Xu Changhua, Gu Dongchen

Food and Machinery

As the core of the miniaturized total analysis system, microfluidic chip has the characteristics of high efficiency separation, rapid analysis, low reagent consumption and miniaturization, provides a new platform for rapid detection analysis. With the development of microfluidic technology, paper based microfluidic chip has been widely used because of its low cost, easy fabrication and convenient carrying. This paper mainly introduces the processing technology of paper based microfluidic chip, including wax printing method, UV lithography and plasma processing technology, inkjet printing technology and wax dipping technology, cutting technology and the application of paper-based microfluidic chip.

Legislative Suggestions On Formula Foods For Special Medical Purpose, Wang Linzhi, Wang Min, Liu Xuewu

Food and Machinery

From the perspective of the legislation of formula foods for special medical purposes, this paper analyzes its current legislation situation and existing problems, and describes its legislation significance. Based on this, t suggested to promote the democracy and scientificity of health care legislation by taking the following measures: insisting on the legislation idea of core value of health equity, widely collecting health rights and interests of people with special medical condition, following the medical ontology characteristics and demonstrating and assessing scientifically, etc.

Research Of The Cultural Significance And Modern Inheritance On Local Food, Ouyang Guohui, Guo Jia

Food and Machinery

In the context of the current national efforts to develop the rural leisure tourism industry based on the local culture and the willingness of the urban people to return to the local feelings, the current local food is facing the problem of being forgotten or even extinct, from the discussion of local food and rural culture. The paper analyzes the three cultural meanings of the ecological culture connotation, the historical and cultural connotation and the emotional connotation of the local food, and thinks and interprets the phenomenon of the green and cultural return of the modern food ecology, then puts …

Effect Of Different Content Of Potato Granule On The Quality Of Flour And Dried Noodle Mixed With Potato And Wheat, Zeng Xike, Zhang Lilin, Liu Jingfeng, Zhang Yu

Food and Machinery

By adding potato granule with different proportions in wheat flour, the farinograph properties, gelatinization characteristics of the mixed flour, and the cooking characteristics and texture characteristics of dried noodles were measured to evaluate the effect of potato granule on the quality of wheat flour and noodles. The results showed that the values of peak viscosity, valley viscosity, breakdown, final viscosity and setback decreased with increasing addition of potato granule; the dough development time, stability time and degree of softening first decreased and then increased, and the water absorption increased linearly. The cooking loss, the best cooking time of dried noodles …

Study On A New Metal Detector, Huang Jian

Food and Machinery

A new metal detector was designed, using LDC1000 digital inductance sensor and self-made coil as the metal detection sensor, based on eddy current principle. When the metal near the coil, caused by the mutual inductance, the LC oscillation circuit’s frequency changed, and the changed frequency could be converted to the digital output data. Furthermore, the data could be sent to STM32 for process and display, through the SPI interface. When the test value exceed threshold value, it could cause sound and light alarm. The test metal could detect 0.6 mm diameter of thin wire, and it might be used to …

Research Progresses Of Intervention Strategies For Reducing Vibrio Parahaemolyticus In Seafood, Quan Qinguo, Mo Rijian, Tan Li, Yan Xiemin, Su Tiantian, Zhou Chunxia, Hong Pengzhi, Li Chengyong

Food and Machinery

Vibrio parahaeomolyticus, a natural inhabitant in estuarine marine water has been frequently isolated from seafood, and causes huge economic losses. It has been recognized as the leading causative agent for seafood borne illness all over the world. Numerous physical, chemical, and biological intervention methods for reducing V. parahaeomolyticus in seafood products have been investigated and practiced. Each intervention method has distinct advantages and disadvantages depending on the processing needs and consumer preference. This review provides a comprehensive overview of various intervention strategies for reducing V. parahaeomolyticus in seafood so as to give a reference to the application of related technology …

The Strengthening Of Faint-Scent Cigarettes Style Characteristic, Yin Fei, Yu Jingyang, Zhang Xiaoming

Food and Machinery

In this paper, the brand of faint-scent cigarette was as the object. Firstly, the blank, cigarette added fragrances and end product cigarette were conducted sensory evaluation, respectively. The results showed that the cigarette added fragrances has a significantly increase in all aspects, approaching the end product cigarette. However, there is some defectiveness in faint-scent, potpourri and sweet and sour properties. Secondly, the analysis of volatile compounds of tobaccos from added fragrances and end product cigarettes were analyzed by GC-MS. And the results showed that 27 compositions were not detected in cigarettes added fragrances and most of these ingredients have floral …

Availability Of Low-Fat Milk And Produce In Small And Mid-Sized Grocery Stores After 2014 Wic Final Rule Changes, Tennessee, David Schlundt, Chiquita Briley, Barbara Canada, Jessica L. Jones, Baqar A. Husaini, Janice S. Emerson, Pamela C. Hull

Center for Prevention Research Publications

Introduction

The 2007 Interim Rule mandated changes to food packages in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) for implementation by 2009. The 2014 Final Rule required additional changes, including increasing the cash value voucher for fruits and vegetables from $6 to $8 for children by June 2014, and allowing only low-fat (1%) or nonfat milk for mothers and children aged 2 to 4 years by October 2014. This study evaluated the effect of the 2014 Final Rule changes on the food environment of small and mid-sized WIC-authorized grocery stores.

Methods

We analyzed secondary data using …

Chlorogenic Acid Induced Colored Reactions And Their Effect On Carbonyls, Phenolic Content, And Antioxidant Capacity In Sunflower Butter Cookies, Sihui Liang, Lilian Were

Food Science Faculty Articles and Research

The high chlorogenic acid (CGA) content of sunflower seeds causes a greening reaction in sunflower butter baked products which can deter application of sunflower butter as an allergen-free alternative to other plant and dairy based butters. This study focused on how greening intensity of sunflower butter cookies made with different sweeteners (maple, agave, corn syrups, honey and xylitol) affected greening, protein oxidation products, Folin and ABTS^•+ radical scavenging ability. Cookies made with maple syrup and xylitol had higher pH and resulted in more greening. The dough made with agave syrup had highest total carbonyls caused by its highest reducing …

Chlorogenic Acid Oxidation-Induced Greening Of Sunflower Butter Cookies As A Function Of Different Sweeteners And Storage Conditions, Sihui Liang, Lilian Were

Food Science Faculty Articles and Research

Sunflower butter use as an allergen-free alternative to tree and legume nut butter in baking is limited by chlorogenic acid induced greening that occurs at alkaline pH. Limited information is available on controlling this greening in a food matrix. This study examined how different liquid sweeteners and relative humidity influenced greening of sunflower butter cookies. Doughs had similar initial pH (7.52–7.66) which increased to 8.44–9.13 after baking as ranked: xylitol > maple syrup > corn syrup > honey > agave syrup. Cookies made with maple syrup had the highest moisture and greening corresponding with lowest free chlorogenic acid. The % greening followed the same …

Hops (Humulus Lupulus L.) Bitter Acids: Modulation Of Rumen Fermentation And Potential As An Alternative Growth Promoter, Michael D. Flythe, Isabelle A. Kagan, Yuxi Wang, Nelmy Narvaez

Animal and Food Sciences Faculty Publications

Antibiotics can improve ruminant growth and efficiency by altering rumen fermentation via selective inhibition of microorganisms. However, antibiotic use is increasingly restricted due to concerns about the spread of antibiotic-resistance. Plant-based antimicrobials are alternatives to antibiotics in animal production. The hops plant (Humulus lupulus L.) produces a range of bioactive secondary metabolites, including antimicrobial prenylated phloroglucinols, which are commonly called alpha- and beta-acids. These latter compounds can be considered phyto-ionophores, phytochemicals with a similar antimicrobial mechanism of action to ionophore antibiotics (e.g., monensin, lasalocid). Like ionophores, the hop beta-acids inhibit rumen bacteria possessing a classical Gram-positive cell envelope. This …

A Preliminary Study To Evaluate Issues Involved Under In Vivo Conditions Of A Delivery System Containing Immobilized Lactobacillus Plantarum Ncimb 8826 On Rice Bran Fiber Extract, Chen Liu

LSU Master's Theses

Gut diseases like diarrhea, irritable bowel symptoms, and inflammatory bowel disease (IBD) can be treated with probiotics therapy. Probiotics have been recognized for their ability to promote the development of gut health and improve immune system. However, a difficulty involved with the use of probiotics is the need for and the ability to deliver a sufficient concentration of viable probiotic to the appropriate site. This can be difficult since the most common (and probably easiest) method of delivering the probiotic is orally. As such, the probiotic must be capable of surviving the hostile conditions of passage through the G.I. tract. …

Evaluation Of Dna Barcoding Methodologies For The Identification Of Fish Species In Cooked Products, Sophia J. Pollack, Michael D. Kawalek, Donna M. Williams-Hill, Rosalee S. Hellberg

Food Science Faculty Articles and Research

DNA barcoding is a powerful sequencing-based tool for the detection of fish species substitution. However, various cooking methods have the potential to reduce the quality and success of DNA sequencing. The objective of this study was to determine the effects of common cooking methods on DNA sequencing results with both full-length (655 bp) and mini-barcodes (208–226 bp), and to determine the optimal methodology to use for species identification of various fish products. Six types of fish (salmon, tuna, scad, pollock, swai and tilapia) were prepared in triplicate using the following methods: uncooked, baked, fried, broiled, acid-cooked, smoked and canned. DNA …

Analysis Of The Flow Behaviors Of Corn Meal During Extrusion, Daniel N. Hauersperger, Martin R. Okos, Troy Tonner

The Summer Undergraduate Research Fellowship (SURF) Symposium

Food extrusion can be used to make many products we consume today, including pasta, cereals and more. The ability to predict the characteristics of the final product from an extruder using raw material characteristics and operating conditions is vital to the extrusion process. In order to answer this need, the flow behavior of corn meal was measured in a lab viscometer (off-line) and compared to the flow behaviors from an extruder (in-line) at three different moisture contents (32.5%, 35%, 37.5% wet basis). The extruder and product are heated through the friction of the corn meal passing through the barrel not …