Food Science Commons^™

Physicochemical, Emulsion Stability, And Microbiological Changes Of Light Mayonnaise Containing Soy Protein During Storage, Rifka Anindita Putri, Herly Evanuarini, Premy Puspitawati Rahayu, Khothibul Umam Al Awwaly, Veronica Margareta Ani Nugiartiningsih

Jurnal Ilmu Ternak Universitas Padjadjaran

Light mayonnaise is a low-fat emulsion product that is susceptible to changes in viscosity, emulsion instability, and chemical quality degradation during storage. The addition of functional additives such as soy protein is commonly applied to support product quality. This study aimed to evaluate the physicochemical properties, emulsion stability, and microbiological quality of light mayonnaise containing 1.5% soy protein during storage for 0, 5, 10, and 15 days. The parameters analyzed included viscosity, pH value, emulsion stability, peroxide value, emulsion droplets, and total plate count (TPC). The study was conducted using four storage treatments with five replicates, applying a completely randomized …

Physicochemical, Organoleptic, And Antioxidant Functional Characteristics Of Dangke Whey Protein Ice Cream Fortified With Butterfly Pea Flower Extract, Muh. Achyar Ardat, Raden Hilman Wirayudha, Ekajayanti Kining, Zakiah Wulandari, Irma Isnafia Arief

Jurnal Ilmu Ternak Universitas Padjadjaran

This study aims to develop a functional ice cream based on dangke whey pro‐ tein with the addition of butterfly pea flower extract. Four formulations were pre‐ pared by varying milk and whey proportions: P1 (100% milk), P2 (60% milk + 40% whey), P3 (40% milk + 60% whey), and P4 (100% whey), with 5% butterfly pea ex‐ tract added to each treatment. The results showed that higher whey substitution decreased pH and overrun values but prolonged the melting resistance of ice cream. Moisture content increased with whey proportion, whereas ash content remained relatively constant across treatments. Protein and fat …

Evaluating Variety- And Market-Class-Specific Effects Of Dietary Pulses On Human Health, Jiayu Tang

Department of Food Science and Technology: Dissertations, Theses, and Student Research

While pulses are globally recognized for their high levels of dietary fibers, protein, and polyphenols, research often focuses on characterizing the physiological effects of a single variety. This approach overlooks the substantial genetic and compositional diversity that exists across pulse varieties and individual market classes, which can differ extensively in nutrient content and structure. These compositional differences have the potential to produce distinct physiological and microbial responses in humans, yet variety- and market-class-specific effects remain poorly characterized.

This thesis uses two complementary research methodologies to investigate the health-relevant effects of different pulse varieties and market classes, providing foundational knowledge to …

Valorisation Potential Of Microalgae As A Sustainable Source Of Lipids And Health Promoting Compounds, Bozena Mccarthy

Theses

The transition toward a circular bioeconomy requires sustainable strategies for managing and valorising food industry effluents while reducing reliance on environmentally damaging raw materials such as palm oil, which is associated with deforestation, biodiversity loss and greenhouse gas (GHGs) emissions. Microalgae represent a promising platform for converting nutrient rich industrial by-products into biomass and high-value compounds for food, nutraceutical and bio-based applications. Dairy processing generates large quantities of whey, creating environmental challenges due to its high organic load. Improved whey treatment and valorisation strategies are therefore essential for enhancing sustainability in food production systems. In this study, the biomass productivity …

Evaluating The Impact Of Region, Vintage, And Carbon Dioxide-Based Winemaking Techniques On Wine Quality Of Mediterranean Varietals, Coleman R. Imrisek

Master's Theses

Changing Vitis vinifera ripening patterns as a result of increasing climate variability has provided challenges against the production of wines with a balanced sensory profile, with adequate acidity, color, aroma, and texture. This thesis aimed to evaluate the ripening patterns and wine profiles of potentially climate-adaptive Mediterranean varietals in two different California Central Coast climates. Additionally, different carbon-dioxide based winemaking techniques were also assessed. Viognier and Grenache Noir grapes were sourced from the warmer, diurnal Paso Robles AVA and the cooler, marine Santa Maria AVA during the 2024 and 2025 growing seasons, with Syrah and Grenache Blanc grapes being only …

Multiplex Pcr Assay To Distinguish Porcine And Non-Porcine Meats In Processed Foods Using Specific Primers From Nadh Dehydrogenase And Atp Synthase Gene, Kristianto Nugroho, Amalia Prihaningsih, Rerenstradika Tizar Terryana, Slamet Diah Volkandari, Mastur Mastur, Puji Lestari

Makara Journal of Science

Food safety issues, such as food adulteration between halal and non-halal meats, are among the most serious problems in Muslim countries like Indonesia. Food adulteration produces a mixture of products that cannot be detected visually by customers, and it could lead to several social and health problems. The availability of a detection method that can disti-nguish between porcine and non-porcine meats is very important, particularly one that can be utilized in small-scale labo-ratories. The aim of this study was to design and optimize species-specific primers that could distinguish between porcine and non-porcine meats in processed foods by utilizing NADH Dehydrogenase …

Performance Of A Fertilizer Sludge Contaminated With Heavy Metals Collected From Two Wastewater Treatment Plants On (Lactuca Sativa), Leila Lila Belkhedim, Yamina Tahri

Makara Journal of Science

The improper management of sewage sludge poses a significant global risk to environmental and public health. In this study, the valorization of sludge as an organic fertilizer for lettuce cultivation was evaluated, offering a sustainable waste-to-resource solution. Sludge from two wastewater treatment plants (Mazouna and El Kerma) were collected between 2019 and 2021. Comprehensive physicochemical analysis was conducted to determine its nutrient value and contaminant levels. In addition, the efficacy and safety of the fertilizer were assessed by measuring lettuce growth and the bioaccumulation of heavy metals in plant tissues. The analyzed sludge, with an organic matter content of 9.91%–83% …

The Effect Of Ellagic Acid Isolated From Maclura Pomifera Fruit On The Staling Dynamics During The Storage Of Bread Products, Suvonqul S. Ravshanov, Anvar M. Normatov, Sarvinoz B. Nazarova, Sirojiddin Kh. Sadullayev, GuliraʼNo S. Bosimova

CHEMISTRY AND CHEMICAL ENGINEERING

This article investigates the effect of ellagic acid isolated from Maclura pomifera fruit on the staling dynamics during the storage of bread products. The study aimed to determine the effectiveness of ellagic acid's antioxidant and antimicrobial properties in preserving the microbiological stability and technological quality of bread. Experiments were conducted on bread samples with ellagic acid added at concentrations of 0.05% and other levels. The results showed a slowdown in the staling process, as indicated by moisture content, water retention, shrinkage, and penetrometric measurements. Specifically, at a concentration of 0.05%, ellagic acid helped to maintain the softness and elasticity of …

Processing Mechanism And Efficacy Maintenance Strategy Of Ginseng Active Ingredients Based On Spectroscopy Technology, Yang Hantong, Kong Linghui, Jiang Mengmeng, Wang Yingxiu, Li Xiangguo

Food and Machinery

Ginseng, as a medicinal and edible plant, has ginsenosides as its core active components, which are widely applied due to their physiological functions such as antioxidant and anti-inflammatory activities; however, their structures and activities are easily affected by food processing. During processing steps such as cleaning, steaming/boiling, and fermentation, temperature, pH, and microbial enzyme systems alter the types, contents, and stability of active components through reactions such as hydrolysis and oxidation. The intrinsic linkage mechanism of "component transformation-activity-bioavailability" constitutes a core focus and challenge in current research. This study, based on spectroscopic techniques including high-performance liquid chromatography (HPLC), nuclear magnetic …

Effect Of Processing Methods On Polygonatum Kingianum Collett & Hemsl . Metabolites Based On Widely Targeted Metabolomics, Wei Zhen, Tang Yayuan, Yue Jian, Su Juan, Sun Jian, He Xuemei

Food and Machinery

［Objective］ To investigate the effect of processing methods on Polygonatum kingianum Collett & Hemsl.metabolites, to reveal the regulatory pattern of processing methods on the metabolites, and to clarify the characteristic metabolites enriched by various processing methods.［Methods］ Metabolites of P.kingianum samples processed via boiling (BP), roller processing (HP), and traditional processing (JZ) are analyzed using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based on widely targeted metabolomics. Differential metabolites are screened using multivariate statistical analyses, including principal component analysis, orthogonal partial least squares-discriminant analysis, and hierarchical clustering analysis, followed by Kyoto Encyclopedia of Genes and 何雪梅（1981—），女，广西农业科学院农产品加工研究所研究员，硕士。E-mail：[email protected]|Genomes (KEGG ) metabolic enrichment analysis.［Results］ …

Effects Of Yeast Extract And Reheating Methods On Gel Properties And Warmed-Over Flavor Formation Of Hairtail Surimi, Huang Qianyi, Li Xianghong, Li Shuang, Ma Xiayin, Liu Dongmin, Wang Faxiang, Liu Yongle, Wu Jinhong

Food and Machinery

［Objective］ To control the gel property and warmed -over flavor formation of hairtail surimi products.［Methods］ Surimi gel is prepared using hairtail as the raw material. Then, by examining changes in sensory evaluation, microstructure, gel property,moisture content, and volatile flavor substances, this study investigates the effects of yeast extract addition and reheating methods on gel property and warmed-over flavor formation in hairtail surimi products.［Results］ Yeast extract addition significantly promotes internal structural cross-linking and reduces the number of pores in the product, thereby enhancing the gel properties, including gel strength, hardness, and elasticity. Specifically, an optimal gel property is observed at a …

Preparation , Characterization , And Stability Of Pickering Emulsions Stabilized By Theaflavins-Bovine Serum Albumin Complexes, Fu Zhixuan, Cao Qian, Wu Yuanjie, Wu Haoren, Shi Meng

Food and Machinery

［Objective］ To construct theaflavins (TFs)-bovine serum albumin (BSA ) complex-based Pickering emulsions to enhance the multiple stability of Pickering emulsions.［Methods］ TFs at different mass concentrations (0~20 mg/mL ) were used to prepare complexes with BSA, which were then employed to prepare Pickering emulsions with rapeseed oil. The microstructure, particle size, Zeta potential, and rheological properties of the emulsions were characterized. The effects of TFs mass concentration on the stability of the emulsions under centrifugation, storage, and sodium ion stress were further analyzed.［Results］ TFs formed stable complexes with BSA, and the resulting Pickering emulsions exhibited spherical droplets. As the TFs mass …

Preparation And Fermentation Characteristics Of Fuqu Fortified By Yeast Community Based On Jiangxiang Daqu, Wei Chunhui, Xu Ziheng, Ying Chao, Zhao Huan, Ren Zhiqiang

Food and Machinery

［Objective］ To solve the problems of single strain, limited fermentation capability, and weak environmental tolerance of yeast Fuqu.［Methods］ The yeast community of Jiangxiang Daqu is utilized as the strain source, and bran is used as the raw material to prepare a multi-yeast mixed Fuqu with fortified function. The preparation conditions of yeast Fuqu are optimized by single factor tests combined with orthogonal tests. Then, the acid, ethanol, and high-temperature resistance are systematically evaluated, while the microbial community structure is analyzed via internal transcribed spacer (ITS) rDNA high-throughput sequencing.［Results］ The optimal process parameters are a moisture content of 45%,an incubation time …

Evaluation Of Functional Properties And Classification Of Processability Of Eight Chestnut Starch Varieties Based On Multidimensional Quality Indexes, Yang Xiaocong, Wang Ensheng, Li Shizhuo, Du Wenqing, Li Kun

Food and Machinery

［Objective］ To clarify the comprehensive functional characteristics and processing adaptability of different chestnut varieties.［Methods］ The microscopic morphology of starches prepared from eight chestnut varieties was observed, and their amylose content, transparency, freeze-thaw stability, solubility, swelling power, and gel texture properties were determined. Correlation analysis, principal component analysis (PCA ),and cluster analysis were employed to comprehensively evaluate starch quality.［Results］ The starch granules from the eight chestnut varieties exhibited similar morphologies, mainly including round, oval, and polygonal shapes. Correlation analysis revealed significant correlations among the quality indexes of different varieties (P<0.05). PCA reduced the eight indexes to two principal components, with a cumulative variance contribution rate of 84.373%.Cluster analysis classified the starches from the eight chestnut varieties into four categories: high-elasticity, high-swelling, low-hardness, and high-gel types.［Conclusion］ Significant differences in the functional properties of chestnut starches were observed among the different categories (P<0.05).

Effect Of Full Drying Temperature On The Aroma Of Baked Green Tea, Qi Yugang, Ma Zhuotao, Yin Xuchao, Ji Changzhong

Food and Machinery

［Objective］ To investigate the effect of full drying temperature on the aroma of baked green tea.［Methods］ Baked green tea was prepared at different full drying temperatures, and its aroma was evaluated using sensory analysis. The key aroma components and their content differences between different full drying temperatures were analyzed using headspace solid -phase microextraction -gas chromatography -mass spectrometry (HS-SPME -GC-MS).［Results］ The aroma score of the baked green tea improved when the full drying temperature was 80 ℃. A total of 79 aroma components were identified in the baked green tea samples made at five different full drying temperatures. Based on …

Rapid Determination And Uncertainty Evaluation Of Vitamins A , D 3, And E Content In Cereal-Based Complementary Foods For Infants And Young Children By Online Solid Phase Extraction-Two-Dimensional Liquid Chromatography, Long Qiang, Zhao Tao, Xiao Mei, Wu Haizhi, Zhou Fan, Dai Zhiyong

Food and Machinery

［Objective］ To establish a rapid determination method for vitamin A, D3, and E content in cereal-based complementary foods for infants and young children by online solid phase extraction -two-dimensional liquid chromatography simultaneously.［Methods］ Sample saponification solution is purified by online solid -phase extraction. Then, vitamin A and E are separated and detected by the first -dimension chromatography, while vitamin D3 is preliminarily separated in the first dimension and then transferred to the second -dimension chromatography for further separation and detection, with all quantification achieved by the external standard method.［Results］］ Vitamin A,D3,and E exhibit a good linearity in the concentration ranges, with …

Determination Of Eight Fungicide Residues In Eggs By Solid-Phase Extraction Coupled With Liquid Chromatography-Tandem Mass Spectrometry, Liang Jun, Chen Xiong, Wang Yu, Qu Zihao, Zhang Wei, Li Qing

Food and Machinery

［Objective］ To establish an analytical method for the determination of residues of eight fungicides ametoctradin, triadimefon,triadimenol, flutriafol, mandipropamid, penthiopyrad, isopyrazam, and prochloraz ) in eggs by solid -phase extraction (SPE) coupled with liquid chromatography-tandem mass spectrometry (LC-MS/MS ).［Methods］ The samples are ultrasonically extracted with acetonitrile. The extracts are purified using ProElut DPC solid -phase extraction cartridges. The purified eluate is concentrated under reduced pressure and reconstituted with acetonitrile.Chromatographic separation is performed on a Kinetex C18 column (2.6 μm,2.1 mm ×100 mm ) with gradient elution using 0.1% formic acid in water and acetonitrile as the mobile phase. Detection is carried …

Rapid Geographical Origin Identification Of Amomum Villosum Using Electronic Nose And Electronic Tongue Technologies, Zheng Meijuan, Wang Xiaoping, Wang Jing

Food and Machinery

［Objective］ To develop a rapid method for identifying the geographical origin of Amomum villosum based on intelligent sensory technology.［Methods］ Amomum villosum samples from four origins:Yangchun (Guangdong), Changtai (Fujian), Chengmai (Hainan), and Xishuangbanna (Yunnan),are used as the research materials. A PEN 3 electronic nose and a TS -5000 Z electronic tongue are employed to collect their aroma and taste profiles, respectively. Principal component analysis (PCA),linear discriminant analysis (LDA),and sensor loading analysis are applied to discriminate samples from different origins.［Results］ The response values of the 10 electronic nose sensors vary significantly, among which the W 5S sensor, sensitive to nitrogen oxides, exhibits …

Realistic Dilemmas And Optimization Pathways Of Investigative Collaboration In Crimes Of Producing And Selling Toxic And Harmful Food From The Perspective Of Collaborative Governance, Yu Baohua

Food and Machinery

Article 144 of the Criminal Law of the People's Republic of China explicitly stipulates the crime of producing and selling toxic and harmful food. An analysis employing analytical frameworks such as collaborative governance theory, intergovernmental relations theory, and digital governance theory reveals that an institutional framework for investigative collaboration concerning such crimes has preliminarily taken shape, and collaborative models at the practical operational level are undergoing continuous innovation. However, examined from the perspective of effectiveness, there remains considerable room for improvement in terms of information sharing, evidence conversion, and the execution mechanism of cross-regional and cross-departmental collaboration. The underlying causes …

Intelligent Temperature And Humidity Control System For Daqu Fermentation Rooms Using Smith Predictor-Based Fuzzy Pid, Yang Haili, Liao Xilong, Liu Sai, Hu Xinjun, Li Lan, Xie Liangliang, Chen Shan, Fei Lei

Food and Machinery

［Objective］ To address the strong delay and nonlinearity in the Daqu fermentation process.［Methods］ This study proposes a coordinated control strategy combining a Smith predictor and fuzzy proportional -integral -derivative (PID). By establishing a mathematical model of the fermentation process, the Smith predictor is used to compensate for the delay. Combined with fuzzy rules, the PID parameters are tuned online, achieving precise control of temperature and humidity.［Results］ Compared with traditional and fuzzy PID control, the temperature overshoot is reduced by 23.3% and 4.7%,respectively,while the adjustment time is shortened by 15.81% and 11.53%,respectively. For humidity, the overshoot is reduced by 31.4% and …