Food Science Commons^™

Pair Game 天作之合

AMBROSIA 客道 : The Magazine of The International Culinary Institute

To combine wine and food with finesse is a skill that can take decades to acquire. Master of wine Debra Meiburg teaches some of Hong Kong's most popular oenophile workshops and knows a few helpful shortcuts. But as Daniel Jeffreys discovered, even she finds it challenging to choose a good dining partner for Sauternes, one of the most complex and perplexing creations of viticulture.

將美食與美酒完美結合，達至和諧相容，是門高深的技巧，即使花上數十年來鑽研，亦不為過。葡萄酒大師Debra Meiburg深諳此道，她在香港舉辦了一系列品酒工作坊，深受愛酒人士的青睞。不過，即便是對她而言，要為秉性奇特、口感複雜的梭甸甜酒(Sauternes)找到相襯的菜餚也絕非易事。

Fermentation-Assisted Extraction Of Isothiocyanates From Brassica Vegetable Using Box-Behnken Experimental Design, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

Recent studies showed that Brassica vegetables are rich in numerous health-promoting compounds such as carotenoids, polyphenols, flavonoids, and glucosinolates (GLS), as well as isothiocyanates (ITCs) and are involved in health promotion upon consumption. ITCs are breakdown products of GLS, and typically used in the food industry as a food preservative and colouring agent. They are also used in the pharmaceutical industry due to their several pharmacological properties such as antibacterial, antifungal, antiprotozoal, anti-inflammatory, and chemoprotective effects, etc. Due to their widespread application in food and pharmaceuticals, the present study was designed to extract ITCs from York cabbage. In order to …

Exploring The Connection Between Community Food Security Initiatives And Social-Cognitive Factors On Dietary Intake, Diana Cuy Castellanos, Josh Keller, Emma Majchrzak

Health and Sport Science Faculty Publications

Food insecurity and poor dietary consumption continue to impact low-income populations in the U.S. However, communities are developing ways to address it at the local level. Community Food Security Initiatives (CFSI) focus on increasing a sustainable, healthy food supply and food system while addressing food insecurity and dietary quality within a community.

The purpose of this study was two-fold: (1) explore CFSIs in low-income areas in a metropolitan Midwest city and (2) examine the effects of the initiatives along with other social-cognitive factors on fruit and vegetable consumption in persons participating in local CFSIs.

This was a mixed-methods study. First, …

Perspectives On The Development Of A Local Food System: The Case Of Dayton, Ohio, Diana Cuy Castellanos, John C. Jones, Joanne Christaldi, Katherine A. Liutkus

Health and Sport Science Faculty Publications

Multiple sectors play vital roles in a community’s development and maintenance of a sustainable local food system. This study explored the perceptions of twenty-two representatives from the civil society, public, and private sectors in Dayton, Ohio, about the development of the region’s local food system. The researchers employed grounded theory methodology for data collection and analysis. Core themes from the participants of each sector group emerged from the data and areas of convergence and divergence among groups were reported.

Assessing Georgia Consumer Attitudes And Beliefs About Locally Or Regionally Produced Livestock And Products, Jannette R. Bartlett, Reem I. Omer, Akua Adu-Gyamfi, David Nii O. Tackie, Francisca A. Quarcoo, Bridget J. Perry

Professional Agricultural Workers Journal

Abstract

Interest in local and regional food production has been growing in the last few years. The study, therefore, assessed consumer attitudes and beliefs regarding local or regional livestock products. Data were obtained from a convenience sample of 384 participants from several counties of Georgia, and were analyzed by descriptive statistics, including chi-square tests. A majority of respondents thought using chemicals and additives in locally or regionally produced beef or goat meat was a serious or somewhat serious hazard. Consequently, many were willing to pay more for meat certified as locally or regionally produced. Furthermore, a majority agreed or strongly …

Table Of Contents

Professional Agricultural Workers Journal

No abstract provided.

National Food Safety: Training, Education, Extension, Outreach, And Technical Assistance Program And The National Curriculum Stand For Food Protection Professionals, Gerald Wojtala

Professional Agricultural Workers Journal

No abstract provided.

Antioxidant Activity Of Fermented Rice-Chili And Its Effect On Liver Lipid Peroxidation, Wei Cheng, Zhou Caiqiong, Ge Pingzhen, Zhu Lijuan, Xie Yueying

Food and Machinery

Selecting the for 15 days, which has the highest otal reducing power, and 60 days of the fermented Rice-Chili, which has the highest ORAC, as samples, The effects were studied, including the fermented Rice-Chili on the free radical DPPH· scavenging activity, oxidation inhibition rate of BSA, erythrocyte hemolysis and liver lipid peroxidation. Results showed that the DPPH· scavenging rate of samples fermented 15 days was better than 60 days and had a better protective effect from protein oxidative damage. However, the sample fermented 60 days had potential to promote the oxidation of BSA. Besides, both samples fermented 15 days and …

The Inhibition Effect On Α-Glucosidase From Fermented Supernatant Of Pumpkin Laozao, Xiao Biliang, Yang Zhuanping, Luo Liyuan, Snu Jing

Food and Machinery

Pumpkin with glutinous rice as raw material, lao-zao was made by semi solid fermentation. The inhibition of pumpkin lao-zao and pure rice lao-zao was compared, and the inhibition effect of fermented supernatant of the different concentrations and different fermented time and different adding amount of pumpkin were studied. Then, some physical and chemical indexes were determined. The result showed that pumpkin Lao-zao had significant inhibition effect on α-glucosidase, the inhibition rate of primal was higher than 75 percent, and the active of inhibitor of pumpkin Lao-zao was higher than pure rice Lao-zao. The fermented supernatant of the different concentrations and …

Effects Of Short Term Feeding Transgenic Soybean On The Expression Of Star In Rat Testis, Shi Zongyong, Xu Dongmei, Lu Chao, Yuan Jianqing

Food and Machinery

The present study was conducted to discuss the effects on genetically modified soybeans on the level of mRNA and protein in StAR gene in male rat, and aimed to provide a scientific basis for the security of transgenic soybeans. Thirty male SD rats were randomly divided into GM group and CK group. The GM group were fed with transgenic Roundup Ready soybean containing CP4-EPSPS gene, and the CK group were fed with non-transgenic soybean. Three rats of every group were killed at 30 d, 60 d and 90 d, respectively. Viscera index (testes and epididymides) was calculated. RT-PCR was used …

Effects Of Different Modification Methods On Gelation Of Walnut Protein Concentrate, Hu Xuejiao, Chen Yonghao, Zhang Chunhong, Hao Yanbin, Qi Jianxun, Dong Ningguang

Food and Machinery

In this study, walnut protein concentrate was modified through physical and chemical Methods respectively. After modification, free sulfhydryl group, disulfide bond content and surface hydrophobic of walnut protein concentrate were determined and the effects of different modification methods on gelation were explored. In order to obtain walnut protein concentrate with stronger gelation potential, the appropriate modification conditions were determined and textural characteristics of protein gel were also analyzed before and after modification. The results showed that the appropriate condition of physical modification(ultrasonic processing) was being treated using ultrasonic power at 840 W for 6 min. The proper condition of chemical …

Extraction, Separation & Identification Of Bioactive Compositions From Phyllanthus Emblica L. For Oral Odor Inhibity, Jiang Yuanxin, Liu Boke, Liu Xiaoling

Food and Machinery

Using electronic nose measure and evaluation model as a guidance method for inhibiting halitosis, the strongest bioactive fractions(EⅡM20) were separated from the 95% ethanol emblica extract by organic solvent extraction, repeated normal and reverse phase column chromatography. Consequently, three compounds were isolated from the EⅡM20 by semi-preparative HPLC. Their quantity-quality were 6.8 mg, 4.5 mg, 4.9 mg, repectively. The structures of the three compounds were elucidated by comprehensive spectroscopic methods such as ¹H NMR, ¹³C NMR, HR-ESI-MS. The spectroscopy analysis indicated that the compounds were maltose, Bis(2-methylheptyl)phthalate and 1-(4’-amino-phenyl)-ethane-1,2-diol.

The Analysis Of Alkaloid Content In Wuyi Rock Tea With High-Performance Liquid Chromatography, Liu Zhibin, Zhang Shining, Zhang Wen, Ni Li

Food and Machinery

Wuyi Rock Tea is a kind of semi-fermented oolong tea, with unique flavor. The alkaloid content in the tea is associated with its flavor quality. In this study, 10 typical Wuyi Rock Tea, including 5 Rougui and 5 Shuixian, were used to quantitative analyze the theobromine, theophylline and caffeine content in the tea leaves and tea infusions. Moverover, the alkaloid content in green tea, Tieguanyin Tea and black tea sample were also measured. Then, Principal Component Analysis (PCA) was utilized to further investigate the difference of the alkaloid content in all these tea samples. The results indicated that, the caffeine, …

Study On Anti-Retrogradation Of Germinated Brown Rice Powder By Different Anti-Aging Agents, Wu Xiaojuan, Cong Jingyuan, Wu Yue, Wu Wei

Food and Machinery

Germinated brown rice powder and different proportion of anti-aging agent were mixed to simulate the aging condition of cooked brown rice food, and the effect of anti-aging agent addition on the anti-retrogradation of germinated brown rice powder was studied. On the basis of single factor experiment, the interaction of anti-aging agent on the anti-retrogradation of germinated brown rice powder were studied by response surface experiment, and the results indicated that the optimal additions of wheat gluten, guar gum, and monoglyceride were 6.3%, 0.4%, and 0.7%, respectively. The hardness value and sensory score at optimal condition were 3 312 g and …

Effects Of Different Processing Conditions On Antioxidant Activity Of Moringa Oleifera Lam. Peptide, Liu Huayong, Zhao Qiangzhong, Ma Caixia, Lin Lianzhu, Liao Chaolin, Chen Guohui, Gu Jianyin

Food and Machinery

Studied the effect of the antioxidant activity of moringa seeds peptide caused by temperature, pH, metal ion, carbohydrate based on producing antioxidant peptides with aqueous enzymatic method. The experiment showed that if the moringa seeds peptide was heated with 115 ℃ for 20 min, its antioxidant activity could be improved obviously. The moringa seeds peptide’s antioxidant activity was higher in acid environment. Under the acid environment, if the moringa seeds peptide was heated, its antioxidant activity could be improved higher. Under the non- heat treatment, as the rising of the metal ion’s density, the antioxidant activity of moringa seeds peptide …

Design And Optimization Of Solid Fermentation Of Porcine Blood Powder Medium For Clostridium Butyricum, Qin Dongfang, Liu Aimin, Li Hao

Food and Machinery

For the purpose of joint production of hydrolysis of porcine blood and microbial ecology preparation of Clostridium butyricum, it was studied that the solid medium formulation suitable for the growth and reproduction of C. butyricum was made of porcine blood powder, and the fermentation products would be used in feed. The formulation of the solid medium formulation was designed and optimized by the mean of mixture design. Moreover, the mathematical regression model of three components of solid medium was established, and the various components and the interaction between them were also discussed. Furthermore, the results showed that the optimum formula …

Devise And Synthesis Of Fluorescent Probe For Cyanide Detection In Food Based On A Peptide Receptor, Zhou Binbin, Wang Xiali, Wang Fangbin, Zhang Jihong, Yang Tao, Cheng Yunhui, Hao Yuanqiang

Food and Machinery

Cyanide is considered to be one of the most toxic species in food while the existing detection methods involve complex operation and will produce toxicity to inspectors. In this study, a water-soluble fluorescent probe(C-GGH) was synthesized by HOBT/DIC protocol in solution using 7-diethylaminocoumarin-3-carboxylic acid, Glycine and Histidine. Due to the presence of the recognition unit GGH, the probe C-GGH can conjugated with Cu²⁺ to formed non-fluorescent C-GGH-Cu²⁺ complex. Due to the strong binding affinity of CN^- to Cu²⁺, CN^- can extract Cu²⁺ from C-GGH-Cu²⁺ complex, leading to the release of C-GGH and …

Spectrophotometric Iron (Ⅲ) Determination And Optimizing Of Isomaltooligosaccharide-Iron Complex Using Phenanthroline, Hu Li, Jiang Changzhao, Zhang Jing, Pan Hongchun, Liu Hong

Food and Machinery

In this study，the detection approach was established for spectrophotometric determination of iron (Ⅲ), existing in the form of isomaltooligosaccharide-iron (Ⅲ) complex. The method was optimized by operating experiments considering the factors of the process. Several factors effected on isomaltooligosaccharide-iron (Ⅲ) complex digestion, including the volume fraction of acid, the heating temperature and time, and this approach yielded to accurate results except the kinds of acid. The digestion was positively correlated with the acid volume fraction, heating temperature and time. It was found that over 2 mL phenanthroline solution was demanded and that the complexation could maintain stability within pH 3-8 …

Study On Titration Acidity Of Different Buffalo Raw Milk, Li Qing, Zhang Ruiyun, Li Wen, Mao Huaming, Zhang Anfu, Yin Yichang

Food and Machinery

Titration acidity of different buffalo raw milk samples were investigated in both in the same and different season according to GB 4789.18—2010 of “milk and dairy products inspection”. Among the samples, 228 of them were from major buffalo farming community in Yunnan Province, and 655 were from 26 farmers. The alcohol and alkali-doped were test, and the composition of the diet, feeding patterns and parity and lactation days of buffalo were also surveyed. The results showed that the titratable acidity of milk buffers with milk titers ranging from 10 to 13 °T was accounted for 85.7%, and 10.6% of the …

The Correction Of Calory Answer Testing Model Based On Leisure Dried Tofu, Huang Lulu, Wu Feifei, Li Huaqiang, Zhao Liangzhong, Yin Jinhui, Chang Lunfeng

Food and Machinery

Using the market sale leisure dried bean curd as material, determinated the protein content in leisure dried tofu by Kjeldahl method, the moisture content in rapid moisture tester and the fat content with Soxhlet extraction method. Then using the Calory Answer to determinate the contents of protein, fat and moisture, using the mathematical analysis method to correct the detection model, and then the corresponding correction model is obtained. After the calibration, the model of the Calory Answer respectively is yp=1.15x, yw=0.85x, yf=0.65x, these correction model were suitable for the leisure dried tofu that the protein content, moisture content and the …