Probiotics And Methods Of Obtaining Same,
2015
Lincoln, Ne
Probiotics And Methods Of Obtaining Same, Jens Walter, Bob Thomas, Thomas Burkey
Department of Food Science and Technology: Faculty Publications
This disclosure describes novel probiotics, and also describes novel methods by which such probiotics can be obtained.
Magic Milk – A Moving Picture!,
2015
Claremont Colleges
Magic Milk – A Moving Picture!, Elizabeth Park
The Transdisciplinary STEAM+ Journal
The art and science behind 'Magic Milk'.
Beer And Brewing In German Culture: Bridging The Gaps Within Steam,
2015
Purdue University
Beer And Brewing In German Culture: Bridging The Gaps Within Steam, John D. Sundquist
The Transdisciplinary STEAM+ Journal
A university-level course on science, history, and culture of beer and brewing offers students from a wide range of disciplines a unique opportunity to learn from each other. They gain an appreciation for STEAM and the interaction of a number of disciplines while examining a subject of growing interest. This paper provides a brief description of such a course and includes specific examples of ways in which students explore science, engineering, humanities and the arts, as these areas of research come together in the study of beer and brewing.
Seasonal Prevalence Of Shiga-Toxin Producing Escherichia Coli On Beef Cattle Farms In Eastern Arkansas,
2015
Arkansas State University
Seasonal Prevalence Of Shiga-Toxin Producing Escherichia Coli On Beef Cattle Farms In Eastern Arkansas, Tiffani Elizabeth Breckenridge
Student Theses and Dissertations
Sixty-five million U.S. citizens become ill from foodborne bacteria annually; 73,000 of these bacterial illnesses are caused by Shiga-toxin producing Escherichia coli (STEC) O157. Cattle are a reservoir of STEC; therefore, STEC contamination of beef is a significant food safety concern in the U.S. On-farm STEC control measures may reduce the incidence of contamination in processing facilities. The objective of this study was to determine prevalence of O157 and non-O157 STEC on beef cattle farms in eastern Arkansas, and to possibly identify farm management and/or environmental risk factors associated with STEC prevalence in cattle. Rectal swab samples (10 cows per …
The Feasibility Of Rapid Determination Of The Cadmium Content In Rice Based On Near Infrared Spectroscopy And Synergy Interval Partial Least Squares,
2015
Longping Branch, Graduated School of Central South University, Changsha, Hunan 410125, China;Hunan Food Test and Analysis Centre, Changsha, Hunan 410125, China
The Feasibility Of Rapid Determination Of The Cadmium Content In Rice Based On Near Infrared Spectroscopy And Synergy Interval Partial Least Squares, Zhu Xiangrong, Li Gaoyang, Su Donglin, Liu Wei, Shan Yang
Food and Machinery
Near infrared spectroscopy (NIRS) combined with synergy interval partial least squares (siPLS) were used to establish the rapid method for the determination of cadmium content in rice. The NIR spectra of 72 rice samples were collected and analyzed. After optimization, an approach (SG smoothing combined with MSC and mean-centering) was adopted as a pre-treatment method for raw spectrum. SiPLS method was used as extraction methods of characteristic variables, and the NIRS quantitative model was built and predicted. The RMSECV and RMSEP of the siPLS model were 0.247 and 0.261, respectively. The Rc and Rp were 0.919 and 0.895, respectively. The …
Effect Of Processing Technology On Composition And Concentration Of Pahs In Camellia Seed Oil,
2015
Quzhou Center of Quality Supervision and Technology Testing, Quzhou, Zhejiang 324000, China
Effect Of Processing Technology On Composition And Concentration Of Pahs In Camellia Seed Oil, Zhu Huaming, Dai Xianjun, Zheng Ruihang
Food and Machinery
The camellia seed oil is a kind of Chinese endemic woody oil, which had the higher nutrition value and better healthy function for the body. The Polycyclic aromatic hydrocarbons (PAHs）could be produced with the oil processing progress and affected the safety of camellia seed oil. In the experiment, the 15 ingredients of PAHs were examined in camellia seed crude oil respectively produced through five processing technologies including the low temperature squeezing, high temperature squeezing, leaching, CO2 supercritical fluid extraction and aqueous enzymatic extraction methods. The oil samples including no PAHs (concentrations<0.1 μg/kg) were respectively treated under different higher temperatures for 50 min. The concentrations of 15 PAHs ingredients were little in camellia seed oil respectively produced through the low temperature squeezing, CO2 supercritical fluid extraction and aqueous enzymatic extraction methods, and partially exceeded Chinese or international oil safety standard for the oil from high temperature squeezing and leaching methods. With the increase in processing temperature, the partial PAHs ingredients would be detected and its concentrations showed an upward trend in the treated oil. The above results indicated there was a correlation between the partial PAHs ingredients, concentrations and processing technology, and high temperature could be the main reason leading to the production of PAHs in the camellia seed oil.
Design Of Automatic Spiral Corn Sheller By Extruding And Rubbing Method,
2015
College of Mechanical and Electrical Engineering, Hainan University, Haikou, Hainan 570228, China
Design Of Automatic Spiral Corn Sheller By Extruding And Rubbing Method, Zeng Xiongmei, Zhang Yan, Ma Yan
Food and Machinery
Presently, the feeding of the corn thresher is controlled artificially . The uneven feeding speed directly affects the life of machine and the degree of corn threshing. Meanwhile, the traditional corn threshers were designed basing on hitting principle, which would damage the corn grain significantly. In view of these factors, a kind of automatic control system which is based on STM32, is used to control the extrusion and rubbing on corn thresher.The system, controlled by STM32, achieves the automatic feeding through the stepper motor, accomplishes the corn threshing as well as the separation of grain corn and corn cob by …
Effect Of Chitosan Compound Preservative Combined With Modified Atmosphere Packaging On Quality Of Fresh-Cut Eggplant During Storage,
2015
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
Effect Of Chitosan Compound Preservative Combined With Modified Atmosphere Packaging On Quality Of Fresh-Cut Eggplant During Storage, Xie Jing, Wang Tai, Yang Shengping
Food and Machinery
Fresh-cut eggplant is popular with consumers because of its instance and hygiene, however, its shelflife is limited. To prolong the shelflife of fresh-cut eggplant, the effects were studied for modified atmosphere packaging (MAP, 2% CO2＋5% O2＋93% N2) and the combined treatment of preservative solution (1.5% chitosan+10% ascorbic acid+1% CaCl2+2% citric acid) and MAP on the quality of fresh-cut eggplant. The quality indices including sensory quality, browning degree, firmness, polyphenoloxidase (PPO) activity and total bacterial counts were detected during 10 days of storage at (10±1) ℃. After 8 days of storage, the L …
Applied Research On Determination Of Mutton's Freshness By Temperature-Time Indicator System Based On Lipase Detection,
2015
Food College of Shihezi University, Shihezi, Xingjiang 832000, China
Applied Research On Determination Of Mutton's Freshness By Temperature-Time Indicator System Based On Lipase Detection, Tian Pan, Lu Shiling, Guo Sujuan
Food and Machinery
Mutton's biochemical, physicochemical and microbial indexes were measured with a temperature-time indicator system based on lipase detection in the cold chain logistics of mutton. These indexes include TVBN, POV, shear force, the total number of microorganisms, pH, muscle color odor, flexibility, organization morphological etc. The results showed that the color of the indicator card was associated with the freshness of mutton directly. When the mutton was at first grade, the pH of the mixed indicator was greater than 7.5, the color was purple, blue, green, blue, turquoise. When at second grade, the pH of mixed indicator was 7.50～6.80, the color …
Fuzzy Comprehensive Evaluation On Quality Of Brown Rice Green Tea By Sensory Analysis And Is Processing,
2015
The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China
Fuzzy Comprehensive Evaluation On Quality Of Brown Rice Green Tea By Sensory Analysis And Is Processing, Li Jingfang, Li Xinxin, Liu Junqiao, Liu Shiyan, Liu Lu, Tian Nan, He Xinyi
Food and Machinery
Taken brown rice powder and green tea powder as raw materials, brown rice green tea was prepared with application of extrusion recombinant technology. The tea polyphenols, caffeine, amino acid, sugar content and the color value changes in the different ratio of materials and processing conditions were compared. The brown rice green tea formulation and processing conditions were optimized through fuzzy comprehensive evaluation. The results showed that brown rice green tea had a better sensory evaluation value with the ratio of 4∶6 of the green tea powder to rice powder under baking temperature 160 ℃ for 15 minutes. The polyphenols, caffeine, …
Construction Of Chinese Food Safety Education Mechanism,
2015
Hebei Vocational College of Public Security Police, Shijiazhuang, Hebei 050091, China
Construction Of Chinese Food Safety Education Mechanism, Li Na
Food and Machinery
With the frequent exposure to food safety incidents in recent years, people pay more attention to food safety, and a scientific and effective food safety education system should be established, to ensure that all related with food safety food safety knowledge and the main body has a corresponding identity, to minimize formation damage food safety incidents. Clearly, China's food safety education is not up to the requirements, not only the lack of overall organization and coordination of the administrative organ, and when it comes to food safety food enterprises, administrative organs, the media and consumers everywhere in education, there are …
Component Analysis Of Rhizomes Of Chinese Atractylodes Medicinal Plants,
2015
College of Biological and Pharmaceutical Engineering, West Anhui University, Lu’an, Anhui 237012, China
Component Analysis Of Rhizomes Of Chinese Atractylodes Medicinal Plants, Han Bangxing, Peng Huasheng, Zhang Ling
Food and Machinery
To explore the relationship between the essential oils from the rhizomes of Chinese Atractylodes medicinal plants in Dabie Mountains and its eastern hilly regions and the medicinal products. The medicinal plants of Atractylodes regions were investigated successively, GC—MS analysis was performed for 14 samples of different areas, and cluster analysis and principal component analysis were carried out by SPSS. Result: The colour of the essential oils of A. macrocephala, its transition types and A. chinensis was lighter, while of A. lancea in low altitude areas it was deeper.Clustering results showed that three categorizations were clustered. A. macrocephala was in a …
Analysis Of Chemical And Volatile Components Of Cyclocarya Paliurus Tea,
2015
College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
Analysis Of Chemical And Volatile Components Of Cyclocarya Paliurus Tea, Li Tingting, Shi Yerong, Wu Caie, Fangshengzuo, Pan Haixia, Zhu Zhenji
Food and Machinery
To evaluate the quality of Cyclocarya paliurus (Batal) Ijinskaja tea, main chemical compounds, agricultural chemicals residues, and aroma compounds of Cyclocarya paliurus tea were analyzed. The aroma compounds of Cyclocarya paliurus tea were extracted by headspace solid-phase microextraction (HS—SPME), and analyzed by gas chromatography-mass spectrometry (GC—MS). The results showed that the contents of total flavonoids, polysaccharide, triterpene saponinsin of Cyclocarya paliurus tea were 0.73%, 2.53% and 0.88%, respectively. As for pesticide residues in Cyclocarya paliurus tea, 23 kinds of pesticide residues are below the limit of detection. The content of lead, arsenic, and mercury in Cyclocarya paliurus tea were 2.27, …
Study On Moisture Adsorption Mechanism By Lf—Nmr And Esem,
2015
The State Key labtory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Moisture Adsorption Mechanism By Lf—Nmr And Esem, Han Dan, Tian Zhaofu, Wang Hongsheng, Zhang Xiaoming
Food and Machinery
Tobacco is hygroscopic products, and the moisture content has a significant impact on its quality. The relaxation time of different cigarette samples were measured by low-field NMR techniques to study the moisture adsorption mechanism and the microstructure difference between different tobacco samples which in different water content and were observed by ESEM. T21 values are the most sensitive indicators reflected the bonding strength of water. The dominated way of tobacco absorption is through the capillary sorption while after adding a polar group such as a hydroxyl the absorption mechanism steering chemisorptions. Spongy tissue and palisade tissue is an important organizational …
Performance Evaluation And Application Of Novel Two-Way Water-Blocking Additive In Tobacco,
2015
The State Key labtory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Performance Evaluation And Application Of Novel Two-Way Water-Blocking Additive In Tobacco, Zhang Xuqian, Tian Zhaofu, Wang Hongsheng, Zhang Xiaoming
Food and Machinery
The water content of mainstream smoke components is closely associated with the sensory comfort of smoking, and it was also susceptible to the environment. In order to improve the stability of the water content in cigarette tobacco, the effective two-way water-blocking additive was developed of aliphatic hydrocarbons and compound sugars, the synergy of both additives made the water content of tobacco under a good control. The function of the additive was proved by testing in the simulation environment (RH=32% and RH=84%) in 35 ℃. Finally, proved that when added 1.0% aliphatic hydrocarbon (GY) and 0.1% polysaccharose (B), a good two-way …
Purification And Identification Of Endogenous Allergy Protein Ara H 2 In Peanut,
2015
School of Life Science, Shanghai University, Shanghai 200444, China
Purification And Identification Of Endogenous Allergy Protein Ara H 2 In Peanut, Zhu Qingqing, Zhang Wenju, Cai Qin, Chen Qin
Food and Machinery
Ara h 2 is one of the major allergen in peanut. Raw peanut was subjected to a series of sequential treatments, such as protein extraction, DEAE-Sepharose Fast Flow anion-exchange chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS—PAGE) recovery. The purified protein was identified by matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI—TOF/MS). The results showed that the highly purified protein could be obtained by this method and was identified as Ara h 2 by MALDI—TOF/MS. The molecular weights of two constituents were 18.5 kD (Ara h 2.01) and 20.1 kD (Ara h 2.02). Recovery rate of column chromatography …
Effect Of Stabilized Rice Bran Addition On Retrogradation Kinetics Of Restructured Rice,
2015
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Effect Of Stabilized Rice Bran Addition On Retrogradation Kinetics Of Restructured Rice, Wang Peng, Yang Liu, Xiao Zhigang, Xie Tiemin, Li Zhe, Xie Bing
Food and Machinery
The retrogradation and crystallization characteristics of restructured rice were studied by DSC and XRD, and the effect of stabilized rice bran on Avrami equation and retrogradation behavior of restructured rice were analyzed. The results indicated that stabilized rice bran has a significant inhibition on retrogradation of restructured rice. The rate constant k of restructured rice with stabilized rice bran was the lowest in the test samples, and the development of crystal showed instantaneous nucleation; the V-type diffraction pattern and less B-type diffraction pattern were found in the restructured rice with stabilized rice bran after 7 days storage, which indicated that …
Study On Enzymolysis Of Pleurotus Nebrodensis Cooking Juices Based On Principal Component Analysis,
2015
Institute for Farm Products and Nuclear-Agricultural Technology, HAAS, Wuhan, Hubei 430064, China
Study On Enzymolysis Of Pleurotus Nebrodensis Cooking Juices Based On Principal Component Analysis, Wang Xiaoli, Xue Shujing, Zhou Ming, Li Lu, Cheng Wei, Guan Jian, Yang De
Food and Machinery
The effect of six enzymes was studied, as edible fungus hydrolase A01, Edible fungus hydrolase A02, cellulose, neutral protease, papain and flavourzyme on the content of free amino acid, resolvable sugar and L*, a*, b* value in Pleurotus nebrodensis cooking juices. The results indicated that the influence on the content of free amino acid and resolvable sugar was the most significant. The amount of free amino acid was increased by 55.0% after the neutral protease treatment; and the amount of resolvable sugar increased by 41.28% after cellulase treatment. The L* value both increased apparent …
Study On Quantum Dot Immune Chromatography Test Strip For Escherichia Coli O157:H7,
2015
Institute of Product Quality Supervision and Inspection of Hunan Province, Changsha, Hunan 410007, China
Study On Quantum Dot Immune Chromatography Test Strip For Escherichia Coli O157:H7, Yuan Liejiang, Li Mengli, Wang Shuyuan, Yang Mengxin, Li Zhonghai
Food and Machinery
To develop a quantum dotsb(QDs) immune chromatographic strip test for rapid and sensitive detection of Escherichia coli O157:H7. Water soluble QDs was electrostatic coupled with mouse anti- Escherichia coli O157:H7 monoclonal antibody and mouse anti- Escherichia coli O157:H7 and rabbit anti-mouse IgG were marking on the NC membrane as test line and control line, respectively. The rapid detection of immune chromatographic strip test paper was based on double antibody sandwich. With the immune chromatographic strip test, only 5 min was needed for detection. The limit of detection was 1×104 CFU/mL. No cross-reactivity was found with 8 kinds of common …
Risk Assessment On Exposure Of Lead And Cadmium Of Rice In Guangdong Residents From 2012 To 2014,
2015
Reference Laboratory of Heavy Metals of National Food Safety Risk Monitoring, Centre for Disease Control and Prevention of Guangdong Province, Guangzhou,Guangdong 511430, China
Risk Assessment On Exposure Of Lead And Cadmium Of Rice In Guangdong Residents From 2012 To 2014, Cai Wenhua, Hu Shuguang, Xu Xiumin
Food and Machinery
According to monitoring data of rice of Guangdong from 2012 to 2014, assessment on exposure of lead, cadmium in Guangdong residents was made by the method of China Total Diet Study. The contents of lead, cadmium in the rice of Guangdong were measured through the food safety risk monitoring from 2012 to 2014. The margin of exposure (MOE) of lead, estimated monthly intake (EMI) of cadmium were worked out as evaluation criteria. The over limit rate of lead, cadmiumin in Guangdong Province rice were 0.11%, 622% respectively. In addition to parts of cadmium in rice exceed the standard rate is …
