Effects Of Three-Times Daily Diet Soda Consumption For One Week On The Composition Of The Gut Microbiome In Healthy Young Adults,
2016
George Washington University
Effects Of Three-Times Daily Diet Soda Consumption For One Week On The Composition Of The Gut Microbiome In Healthy Young Adults, Jenna Abdelhadi, Domenica Simone, Charles Hadley King, Raja Mazumder, Keith A. Crandall, Allison C. Sylvetsky-Meni
GW Research Days 2016 - 2020
Epidemiologic studies report associations between artificial sweetener (ASW) consumption and metabolic abnormalities, yet well-designed human intervention studies in humans are limited. Given that ASW contain no or few calories, one potential mechanism through which ASW may influence metabolic risk is through altering the gut microbiota. As alterations in the gut microbiota are known to be implicated in the development of metabolic disease, the purpose of this study was to investigate the effects of one week of three times daily diet soda (with ASW) consumption on the gut microbiota in healthy college students. We hypothesized that participants randomized to consume diet …
The Effect Of Monetary Reward And Food Type On Motivation Of Untrained Sensory Panelists In Triangle Tests,
2016
Brigham Young University - Provo
The Effect Of Monetary Reward And Food Type On Motivation Of Untrained Sensory Panelists In Triangle Tests, Jessilee Noel Loucks
Theses and Dissertations
Although human panelists provide unparalleled data, they are prone to bias, which is a primary concern of sensory scientists. Motivational bias is of concern because it determines how much effort a panelist will exert to be consistent, find a difference, or use appropriate descriptors when taking a test. For central location tests, money has become a common motivational device to compensate panelists for their time and effort. Studies have documented that money can change results in sensory testing but have not measured the impact on motivation. Additionally, little research has been conducted on the effect of the test food itself …
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables,
2016
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables, Zhang Yajia, Li Zhonghai
Food and Machinery
The organophosphorus pesticide is still widely used in agricultural production, organophosphorus pesticide and its metabolites have more severe toxic to the human body. This paper details the organophosphorus pesticide residues in fruits and vegetables analysis detection technology at home and abroad, and the prospect on the development of organophosphorus pesticide residue detection was discussed.
Comprehensive Evaluation Of Safety And Supervision Path Of Genetically Modified Food,
2016
Inner Mongolia University of Finance and Economics, Hohhot, Inner Mongolia 010051, China
Comprehensive Evaluation Of Safety And Supervision Path Of Genetically Modified Food, Zhang Zhenxia
Food and Machinery
The safety comprehensive evaluation of genetic modifying food needs for reliable systems for safety testing, traditional food safety regulatory model is no longer suitable for the nerves hazards of genetically modified foods, the real hazards of multiple hazards, the possibility of hazards supervision. Facing with the issue of genetic modifing listed facing China, the author analyzes the comprehensive evaluation of the current domestic situation and genetically modified food safety regulatory issues, and proposes the improving regulatory measures. It is designed to be more reasonable and more effective solution to the issue of genetically modified food regulatory reference.
State, Problems And Ways Of China's Tourism Food Safety Supervision Mechanism,
2016
Institute of Public Administration of Central South University, Changsha, Hunan 410083, China; Business Institute of Hunan First Normal University, Changsha, Hunan 410205, China
State, Problems And Ways Of China's Tourism Food Safety Supervision Mechanism, Tan Ye
Food and Machinery
The development of China’s tourism food safety supervision mechanism nowadays presented some new characteristics: the supervision system gradually being perfect, co-operating with tourism and tourism product development and being more open. By analyzing related policy and cases, tourism food safety supervision mechanism also comes up some problems: unclear function, un-perfect legislation, poor safety education, industry self-regulation and social supervision. As a consequence, suggest constructing a comprehensive supervision system, improving laws and regulations construction and strengthening safety education to regulate their relationship, behaviors of food management, improve the level of supervision, deepen the strategy ‘rule of law’, promote steady development of …
Research Development On Control Method In Cold Storage Refrigeration,
2016
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Research Development On Control Method In Cold Storage Refrigeration, Xu Minsheng, Xie Jing, Wang Jinfeng
Food and Machinery
No abstract provided.
Progress And Application On Mechanical Processing Techniques Of Sea Cucumber,
2016
Key Laboratory of Fishery Equipment and Engineering, Ministry of Agriculture, Shanghai 200092, China
Progress And Application On Mechanical Processing Techniques Of Sea Cucumber, Xu Wenqi, Shen Jian
Food and Machinery
Expounded the background of cleaning, evisceration and cooking of sea cucumber, introduced the current situation of sea cucumber on domestic and overseas, and analyzed their techniques contrastly. Mainly described technical capabilities of mechanical processing techniques and applications of sets of equipments in practice, for slide sieve, bubble cleaning, evisceration by mechanical stimulation, continuous cooking and extruding. At last the development orientation of applications in the enterprises was prospected.
Advances Of Isolation And Purification Methods In Cereal Protein,
2016
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Advances Of Isolation And Purification Methods In Cereal Protein, Tang Wenjuan, Zhao Hongqing, Xu Zhou, Wen Li, Cheng Yunhui
Food and Machinery
Cereal protein has been extremely difficult to purify and characterize owing to their heterogeneity, poor solubility and tendency to polymerize. In order to have a full understanding of structure and function in cereal protein, to realize the separation and purification of grain protein, the composition and characteristics of cereal proteins were introduced briefly, introduced the research progress comprehensive recitation on principle and model of the grain protein purification domestic and overseas in recent years. The future research prospects of cereal proteins were put forward as well.
Research Progress Of Electrical Properties In Detection Of Food Materials Based On Parallel-Plate Measurements,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress Of Electrical Properties In Detection Of Food Materials Based On Parallel-Plate Measurements, Yang Na, Jin Yamei, Wu Haixiong, Ma Qian, Jin Zhengyu, Xu Xueming
Food and Machinery
The parallel-plate electrode technique is widely used to evaluate physico-chemical properties of agricultural products because of its high precision, convenience and non-destructiveness. Electrical parameters, such as impedance Z, equivalent capacitance C, admittance Y, quality factors Q, phase angle θ and dielectric constant ε that are detected by this parallel-plate electrode technique can be used to evaluate a food material’s physico-chemical properties, physiological status and quality. Various factors can affect these electrical parameters. Some examples include the environmental factors of temperature and pressure; the measuring conditions of voltage and frequency; and the internal factors of water content, salt content, ripeness, freshness …
Research Progress On Extraction Technology Of Camellia Oil,
2016
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Pharmaceutical and Life Sciences, Jiujiang University, Jiujiang, Jiangxi 332000, China
Research Progress On Extraction Technology Of Camellia Oil, Yang Jianyuan, Chen Fang, Song Liwen, Hu Rong, Deng Zeyuan
Food and Machinery
Camellia oil is one of the four major woody vegetable oils in the world, which play important roles in prevent cardiovascular disease, anti-tumor, antibiosis, anti-inflammatory, hepatoprotection, antioxidant and immunomodulatory. With the rapid development of Camellia oleifera Abel plantation, an efficient camellia oil processing technology must be further improving. The latest research and application of extraction technology of camellia oil by press, solvent extraction, supercritical fluid extraction, aqueous extraction, aqueous enzymatic extraction, and their advantage and disadvantage was introduced in this article, which provided a reference for research a promising extraction technology of camellia oil due to nutrition, safety and economy.
Research Progress In Physiological Health Functions Of Soybean Bioactive Peptides,
2016
College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
Research Progress In Physiological Health Functions Of Soybean Bioactive Peptides, Wang Libo, Chen Fusheng
Food and Machinery
Soybean bioactive peptides, which is prepared from soy protein by hydrolysis and purification, is one kind of mixture of small molecular peptides, which composed of 3 to 6 amino acids and have excellent bioactivity. The physiological health functions of soybean bioactive peptides in antihypertensive, antioxidant, anticancer and hypolipidemic were also described. It provided a reference for the further study of soybean bioactive peptides as functional food additives.
Research Progress Of Chitosan And Its Derivatives On Removal Of Heavy Metals From Shellfish,
2016
College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
Research Progress Of Chitosan And Its Derivatives On Removal Of Heavy Metals From Shellfish, Li Ziqi, Meng Qian, Sun Fengqing, Wang Yingwen, Ding Meiyu, Qiu Yongmei, Xie Wancui
Food and Machinery
Recently, the problem of heavy metal pollution has attracted many attentions in global scale. The problem of heavy metal contamination in fresh and processing shellfish products is urgently to be solved due to their strong ability of heavy metal enrichment. As the only existing natural alkaline polysaccharide, chitosan has strong ability of heavy metal chelating. In this paper, the molecular structure characteristics and adsorbent mechanism of chitosan in absorbing and removing heavy metals are analyzed. The importance of biological adsorbent on the removal of heavy metals was discussed in this paper. It was investigated of chitosan on heavy metals removal …
Studies On Purification And Properties Of Peroxidase In Lotus Sprout,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Studies On Purification And Properties Of Peroxidase In Lotus Sprout, Deng Bo, Deng Fangming
Food and Machinery
Study on peroxidase (POD) extraction and purification technology of lotus sprout, as well as temperature, pH value and part of the chemical's impact on POD enzyme activity. Peroxidase from the lotus root was purified using ammonium sulfate precipitation, DEAE-52 and G-75 column chromatography, SDS-PAGE analysis showed that the purified POD had a single polypeptide with a molecular weight is about 42 kD, the final purification fold and protein yield were 32.68 and 2.11%,respectively. The POD of the optimum temperature and pH were 40 ℃ and 5.0. At a temperature higher than 80 ℃and pH value of less than 2.0 and …
A Performance Study Of Multilevel Physical Field On Pulsed Electric Fields,
2016
Key Laboratory of Advanced Process Control for Light Industry Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
A Performance Study Of Multilevel Physical Field On Pulsed Electric Fields, Yan Wenxu, Zhang Shanshan, Gong Qun
Food and Machinery
Pulsed electric field sterilization technology is one of the main concerned non-thermal sterilization technologies. One of its key components is treatment chamber, when the food material went the treatment chamber, in a very short period of time microorganisms endured strong electric field force, the cell structure was destructed, so the cell died. The electric field strength and the temperature distribution in the treatment chamber is the main factor of affecting the system bactericidal effect and food quality, the numerical simulation of the uid dynamics coupled with the electric and thermal eld inside the treatment chamber can provide detailed analysis. The …
Effects Of Different Methods On Determination Of Hyaluronic Acid In Fermentation Media,
2016
Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
Effects Of Different Methods On Determination Of Hyaluronic Acid In Fermentation Media, Zhao Xingxiu, He Yiguo, Zou Wei, Zhang Jing, Zhao Changqing
Food and Machinery
According to the change of the hyaluric acid (HA) during fermentation process, the fermentation medium was diluted with different multiples. The hyaluric acid in the diluted fermentation medium was determined by different methods. The result showed that, the measurement of the Bitter-Muir way, the CTAB turbidity way and the CTAB way were influenced by the fermentation medium, in which the CTAB turbidity method was influenced significantly. Then the data were adjusted according to the influence, and the adjusted data could more really respond to the HA production.
Dynamic Model And Virtual Prototype Simulation Of Tqlz Type Reciprocating Vibration Screen,
2016
College of Mechanical and Electrical Engineering, Henan University of Technology, Zhengzhou, Henan 450007, China
Dynamic Model And Virtual Prototype Simulation Of Tqlz Type Reciprocating Vibration Screen, Wang Zhongying, Ren Ning, Wu Wenbin, Li Yongxiang
Food and Machinery
To predict vibration amplitude and trajectory of the TQLZ type reciprocating vibration screen. A dynamic model of the vibration screen was established, and the stiffness of the rubber springs was determined. A virtual prototype model of the vibration screen was established based on the rigid body dynamics analysis software ADAMS. By calculating the dynamic theory virtual prototype simulation, the amplitude and trajectory of the screen were gotten. The results showed that the theoretical calculation results of the centroid amplitude of the vibrating body were consistent with the results of the virtual prototype simulation. There was a certain angle between the …
Optimization Design On Dynamic Load Sharing Property Of Planetary Gear Reducer,
2016
College of Mechanical Engineering, Anhui Science & Technology University, Chuzhou, Anhui 233100, China
Optimization Design On Dynamic Load Sharing Property Of Planetary Gear Reducer, Wang Juan, Li Tongjie, Yao Zhihua, Yi Kechuan
Food and Machinery
Dynamic load sharing property optimization of a 2K-H planetary gear reducer is carried out based on genetic algorithm and the bending torsional coupling model of the planetary gear train. Some design parameters which have significant influence on the load sharing property of the reducer are chosen by using the method of numerical calculation about the dynamic response. According to principle that parameter is easy to modify in actually engineering project, clearance of the external and internal gear pairs are selected as design variables from the above chosen parameters. According to the clearance region of a gear pair in actually engineering …
Design Of Machine For Threshing And Peeling Wet Pepper,
2016
College of Mechanical and Electrical Engineering, Hainan University, Haikou, Hainan 570228, China
Design Of Machine For Threshing And Peeling Wet Pepper, Shu Qi, Zhang Yan
Food and Machinery
Combined with the present status of the pepper processing in China, in order to reduce the labor intensity, and improve production efficiency and product quality, a kind of threshing and peeling wet pepper machinery was designed. There are five basic components of this machinery: threshing device, scratch device, microwave processing device, peeling device and screening device. The whole process uses the electric motor to provide the energy, which can reduce the noise effectively. And through simulation experiments, it is concluded that the device can effectively thresh and peel wet pepper, and work efficiency can reach up to 100 kg/h. The …
Research Of Inhibitors On Enzymatic Browning Of Cloudy Pear Juice,
2016
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi′an, Shaanxi 710021, China
Research Of Inhibitors On Enzymatic Browning Of Cloudy Pear Juice, Chang Dawei, Wei Songsong, Liu Shuxing, Luo Cangxue
Food and Machinery
The enzymatic browning of pear juice was one of the major technical challenges during storage and processing. It reduced the value of pear juice such as the appearance, flavor and other quality. In this paper, crisp pear was selected as material. The inhibitory effects of enzymatic browning by browning inhibitors including ascorbic acid, calcium chloride, citric acid, β-cyclodextrin, EDTA and their combination were studied. The results showed that the order of the intensity of inhibition on the relative enzyme activity of polyphenol oxidase was ascorbic acid> calcium> citric acid> β-cyclodextrin> EDTA within the range of concentrations selected. And there was …
Research Progress On Bioactive Peptides In Sesame,
2016
Life Science College, Qingdao University, Qingdao, Shandong 266071, China
Research Progress On Bioactive Peptides In Sesame, Sui Xiao, Du Guicai, Zhao Aiyun, Dou Lixue
Food and Machinery
Sesame( Sesamum indicum L.）is a widely grown oilseed crops. Sesame meal is a by-product of oil industry. Sesame meal contains plentiful protein which is a good source of sesame bioactive peptides. The current work reviewed the preparation, purification, structure and biological activity of sesame bioactive peptides and discussed its further research development, aimed to provide the references for the related research.
