Food Science Commons^™

Effect Of Temperature On Maillard Reaction And Antioxidant Activity Of The Maillard Reaction Products Derived From Yellow Stripe Trevally(Selaroides Leptolepis) Fish Hydrolysates, Lu Bin, Wang Zhonghe, Wang Jun, Zou Min, Fu Li

Food and Machinery

The pH value, intermediate (A_294nm), browning intensity (A_420nm), free amino group content and antioxidant activity as detection index. The effect of temperature(100 ℃, 120 ℃) on Maillard reaction and antioxidant activity of the Maillard reaction products(MRPs) derived from yellow stripe trevally(Selaroides leptolepis) fish protein hydrolysates was investigated. The results were as follows: when reaction temperature was 120 ℃, the pH value, intermediate (A_294nm), browning intensity (A_420nm) and free amino group content of the systems during the Maillard reaction were more significant, and the reducing power and DPPH radical …

Discrimination Of Soup-Stock By Electronic Tongue, Cao Zhongwen, Zhan Gxiaoyan, Zhou Xiaoyan

Food and Machinery

Chicken soup and mixed samples with artificial blending were tested by electronic tongue and the response signals were analyzed by principal component analysis (PCA), discriminant factor analysis (DFA) and partial least-squares analysis (PLS). Chicken soup and artificial blended soup were successfully identified by electronic tongue. Moreover, a high regression coefficient, R²=0.958 71, between instrumental response signal and mixed ratio of chicken soup and artificial blended soup was found for the established PLS model with a prediction error below 15%.This study demonstrates that electronic tongue is applicable for soup discrimination.

Releasing Regular Of Flavor Compounds During Enzymolysis Of Mussel (Mytilus Edulis) And Structure Of The Flavor Peptides, Zhao Yang, Chen Haihua, Wang Yusheng, Liu Zhaolong, Zhao Chunxia

Food and Machinery

Releasing regular of flavor compounds during enzymolysis of mussel (Mytilus edulis) protein and the structure of seafood flavor peptides were investigated with amino acid analysis, ultrafiltration, gelchromatography, RP—HPLC, and UHR—Q—TOF. The results indicated that, during enzymolysis, molecular weight of peptides reduced. The amount of free flavor amino acid and TMA increased. The amount of peptidyl flavor amino acids increased then decreased. It’s advantageous for peptides with low molecular weight to be released at low pH conditions. The total carbohydrate varied little. The total acid reached the maximum in 1 h and at 50 ℃, respectively. Under the conditions that enzymolysis …

Determination Of Imibenconazole In Fruits And Vegetables By Ultra High Performance Liquid Chromatography-Tandem Quadrupole Mass Spectrometry, Chen Jingchun, Chen Sheng, He Yabin, Zheng Xiaoping

Food and Machinery

The sample was purifid by solid phase extraction column. A simple, fast, accurate method for determination of Imibenconazole in fruits and vegetables was developed by ultra high performance liquid chromatography-tandem quadrupole mass spectrometry (UPLC—MS—MS). The linear range of the method is from 1.0 μg/L to 100 μg/L ，and the correlation coefficients were 0.998 7～0.999 6, and the detection limit is 1.0 μg/kg. The proposed method has high sensitivity and good reproducibility for determining Imibenconazole.

Analysis Of Unsafe Factors In Baked Craft Of Betel Nuts, Kang Xiaoning, Ji Jianbang, Li Liang

Food and Machinery

The unsafe factors in the products of traditional craft baked betel nuts, betel improved oven baked dry and edible betel nut pieces were analyzed. The results showed that benzopyrene were the major effect factors on the food safety of Betel nut products. And the baked methods of betel nuts had greatly influence on the content of benzopyren. An overdose of benzopyrene was found in these baked betel nuts baked by traditional ways, such as traditional smoked roasting ovens, traditional hot wind roasting ovens. However, taking the baked Betel nuts as materials to manufacture products, the content of benzopyrene in these …

Research On Quality Changes And Spoilage Mechanism Of Leisure Soybean Food During Storage, Jiang Qionghua, Zhao Liangzhong, Li Huaqiang, Bu Yufang

Food and Machinery

Investigated the changing of components in leisure soybean food during storage by using Nuclear Magnetic Resonance (NMR),and identified the contribution from these components respectively, and discussed the corruption mechanism from the microscopic view. The results indicated that leisure soybean food had three kinds of components mobility-T₂₁,T₂₂,T₂₃,corresponded bound water, free water and fat, respectively. By analyzing the component contents, the first three months was the best in quality for leisure soybeans. The oxidative rancidity of oil produced peroxide led to the oxidant of amino-acid residue, and transformed the bound water in reticulate structure into free …

Analysis Of Nutritional And Bioactive Components Of Solid-State Fermented Substrate Of Isaria Cicadae, Yu Shijun, Chai Xinyi, Fan Meizhen

Food and Machinery

In the present work, the nutritional and bioactive components of the solid-state fermented substrate of I. cicadae were studied. And the results indicated that the contents of protein, total sugar and fat acid were 16.17%, 38.87% and 1.43%, respectively. The unsaturated fat acid content was 1.18%. The amino acid profile was analyzed and lysine was the first restrictive amino acid in the FAO/WHO model. The contents of vitamin E and C were 1 833 mg/kg and 239 mg/kg, respectively. Furthermore, the fermented substrate contained adenosine, mannitol and polysaccharide. This work provided basic information for the further development of Fermented Substrate …

Identification Andoptimization Of Fermentation Conditions For Symbiotic And Epiphyte Bacterium Dnc2 From Strongylocentrotus Intermedius, Li Zhen, Zhang Fuyun, Li Wei, Zhao Yu, Lu Hang

Food and Machinery

To explore the Symbiotic and Epiphyte bacterium DNC₂ from Strongylocentrotus intermedius, the morphological, biochemical and physiological characteristics of the strain were researched and the 16S rDNA sequences of it were analyzed. The univariate experiment and orthogonal test of L₁₆(4⁵) were carried out to optimize the fermentation conditions for antibacterial activity. Symbiotic and Epiphyte bacterium DNC₂ was identified as Bacillus subtilis. The optimal fermentation conditions were obtained as fermentation at 35 ℃ for 120 h with initial pH 9, and the optimum fermentation medium was determined as beef extract 0.3% and peptone 0.6%. The optimized …

Optimization On Ultrasonic Extraction Technology Of Tannin From Gallnut, Li Qianyun, Zhang Shuangling, Zhou Guoyan

Food and Machinery

Gallic tannins have extensive bioactivities functions，including antioxidant，antitumor and anticancer. In order to investigate the extraction technology of Chinese gallnut tannin by ultrasonic, the effect factors，including the volume fraction of HCl , the volume fraction of ethanol, ultrasonic temperature and the ratio of material were optimized through orthogonal tests L₉（3⁴）on the basis of single factor experiment . The result showed the optimal extracting conditions were as follows: hydrochloric acid volume fraction 1.0%, ethanol volume fraction 50%, ultrasonic temperature 40 ℃, the ratio of material to liquid was 1∶30(m∶V). Under the optimal conditions，the extraction rate of Chinese gallnut …

Experience And Enlightenment Of Food Safety Supervision In United States And The European Union, Gu Guiqin

Food and Machinery

In recent years, food safety accidents arise endlessly in our country, and it exposed the safety supervision system in our country is still need further perfection. Some countries and regions outside of our country started exploration and practice in the field of food safety regulation earlier, and many of them have accumulated rich experience. The United States, the European Union and other countries and regions in the food regulatory reforms, food safety information transparency, security regulatory legislation food authentication, etc., has accumulated rich experience. Our country can analyze their food safety regulatory experience and summarize to our enlightenment, further reflection …

Antioxidant Activity Of Hydrolysate From Corn Glutelin By Protamex, Liu Yue, Liu Xiaolan, Zheng Xiqun, Zhou Limin

Food and Machinery

The molecular weight distribution and antioxidative activities of corn glutelin hydrolysate by Protamex during hydrolysis process, corn glutelin as raw material, were investigated. The results showed that the highest antioxidant activities was exhibited at the hydrolysis time of 120 min, with molecular weight distribution among 6 511.51~307.32 Da and peptides component 94.36%. DPPH radical scavenging activity, superoxide anion scavenging activity, hydroxyl radical scavenging activity, reducing power and Fe²⁺-chelating activity of hydrolysate were 58.86%, 82.64%, 37.21%, 0.236 and 29.92%, respectively.

Optimization On Technology Of Potato Yogurt, Wu Jianmin, Liu Shaojun, Shao Songlin

Food and Machinery

To reseach technology of the potato yogurt，the technology and formulation of potato yogurt inoculation of the ferment,fermentation time,temperature and other parameters were studied. The optimum technological conditions of potato yogurt were optimized.The optimum formulation was as followed: potato juice to milk 20∶70(V∶V), sugar 4%(m/V), Starter cultures 8%（V/V）, ferment time 6 h.

Study On Stability Of Rice Beverage, Guo Jieli, Lu Shengmin, Xing Jianrong, Chen Jianbing, Tu Kang

Food and Machinery

Eleven kinds of different stabilizers and emulsifiers were applied to the research on the stability of rice beverage. Among which, four kinds with better stability effect were selected and used in the orthogonal test to improve the stability of rice beverage. The results indicated that the rice beverage had the highest stability with its precipitation rate 0.87% only and without stratification occurred after 3 weeks at room temperature when the amount of pectin, xanthan gum and monoglyceride were added 0.60%, 0.165% and 0.60% respectively. In addition, xanthan gum and pectin had significant（P<0.01 and P<0.05, respectively）, while monoglyceride and Span 40 did not have significant（P>0.05）effect on the stability of rice beverage. Comparatively, …

Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying, Yan Shasha, Duan Xu, Ren Guangyue, Liu Wei

Food and Machinery

Microwave freeze-drying is a rapid dehydration technique that can be applied to certain foods, particularly to seafoods, and fruits and vegetables. MFD involves much less drying time and energy consumption than conventional freeze-drying methods, and also improves product quality. The article presents the principles of microwave freeze-drying, the research progress of heat and mass transfer mathematical simulation at home and abroad, the detection technology online, and the dielectric properties of materials taken into account in the drying process simulation. After analyzing the problems, the trend of numerical simulation of freeze-drying is predicted.

Session B-4: Foods Of The Future, Carmela Minaya, Aziza Darwish, Heather Richardson

Professional Learning Day

Teachers will learn the simple science behind the most recent culinary rage, Molecular Gastronomy. They will have a cost effective example to bring back into their classroom with students.

Beth Hanna, Beth Hanna, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Beth Hanna, PhD, RD, LD, SNS, is a registered dietician who received her PhD in Food and Lodging Management from Iowa State University.

Her work experience includes serving as Director of Nutrition Services for West Des Moines Community Schools where she managed all aspects of the school nutrition program in compliance with federal and state regulations.

Dr. Hanna also served as an instructor with Iowa State University and a consultant for the Iowa Department of Education, Bureau of Food and Nutrition. She reviewed child nutrition programs and offered specialized support in equipment layout and design.

In addition to being a …

Diversity Of Yeast And Mold Species From A Variety Of Cheese Types, Nabaraj Banjara, Mallory J. Suhr, Heather E. Hallen-Adams

Department of Food Science and Technology: Faculty Publications

To generate a comprehensive profile of viable fungi (yeasts and molds) on cheese as it is purchased by consumers, 44 types of cheese were obtained from a local grocery store from 1 to 4 times each (depending on availability) and sampled. Pure cultures were obtained and identified by DNA sequence of the ITS region, as well as growth characteristics and colony morphology. The yeast Debaryomyces hansenii was the most abundant fungus, present in 79 % of all cheeses and 63 % of all samples. Penicillium roqueforti was the most common mold, isolated from a variety of cheeses in addition to …

Concomitant Uptake Of Antimicrobials And Salmonella In Soil And Into Lettuce Following Wastewater Irrigation, J. Brett Sallach, Yuping Zhang, Laurie Hodges, Daniel D. Snow, Xu Li, Shannon L. Bartelt-Hunt

Department of Civil and Environmental Engineering: Faculty Publications

The use of wastewater for irrigation may introduce antimicrobials and human pathogens into the food supply through vegetative uptake. The objective of this study was to investigate the uptake of three antimicrobials and Salmonella in two lettuce cultivars. After repeated subirrigation with synthetic wastewater, lettuce leaves and soil were collected at three sequential harvests. The internalization frequency of Salmonella in lettuce was low. A soil horizon-influenced Salmonella concentration gradient was determined with concentrations in bottom soil 2 log CFU/g higher than in top soil. Lincomycin and sulfamethoxazole were recovered from lettuce leaves at concentrations as high as 822 ng/g and …

Presentations And Posters From The 2015 Research That Matters Sustainable Food Conference: People, Policy, & Practice, Various Authors

Food and Gardening Working Group

The University of South Florida Sustainable Food Conference: People, Policy, & Practice brought together food researchers from USF and the larger Tampa Bay community to share ideas and findings that will pave the path toward more sustainable and resilient communities. It featured research papers and presentations from all disciplines and methodologies addressing issues concerning food production, distribution, retail, and/or consumption.

Ua66/5 Department Of Agriculture 2015 Newsletter, Department Of Agriculture And Food Science

Agriculture Department Publications

No abstract provided.