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Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition , REHAB ALDAHASH University of Nebraska – Lincoln
Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition , Rehab Aldahash
Department of food science and technology: dissertations, theses, and student research.
Candida albicans is a dormant commensal in the mucosa of healthy individuals but can become an opportunistic pathogen when the host microflora is compromised. It has been reported as the most common cause of fungal infection among hospitalized U.S. patients, with elevated mortality rate. Candida species have been reported as resistant to antifungal drugs that increase the application of novel strategies to treat this infection. Among the natural compounds that have most gained attention as potential agents against fungi are phenolic compounds against fungi. C. albicans has the ability to switch phenotype from yeast-to-hyphae cells, with hyphae being the most …
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Astaxanthin: A Comparative Case Of Synthetic Vs. Natural Production , Khoa Dang Nguyen University of Tennessee, Knoxville
Astaxanthin: A Comparative Case Of Synthetic Vs. Natural Production , Khoa Dang Nguyen
Faculty publications and other works -- chemical and biomolecular engineering.
Astaxanthin, the “king of carotenoids” has been widely used as an animal feed additive for several decades, mainly in the aquaculture industry. Recent studies have led to its emergence as a potent antioxidant available for human consumption. Traditionally it has been chemically synthesized, but the recent market interest has generated interests in producing it naturally via yeast ( Phaffia rhodozyma ) fermentation, or algal ( Haematococcus pluvialis ) induction. This work aims to compare these production processes and their impact on the economical, environmental, and societal scale. We also look at the attempts of increasing production yields by altering various …
An Investigation Into Spent Coffee Waste As A Renewable Source Of Bioactive Compounds And Industrially Important Sugars , Damhan Scully, Amit Jaiswal, Nissreen Abu-Ghannam Technological University Dublin
An Investigation Into Spent Coffee Waste As A Renewable Source Of Bioactive Compounds And Industrially Important Sugars , Damhan Scully, Amit Jaiswal, Nissreen Abu-Ghannam
Conventional coffee brewing techniques generate vast quantities of spent espresso grounds (SEGs) rich in lignocellulose and valuable bioactives. These bioactive compounds can be exploited as a nutraceutical or used in a range of food products, while breakdown of lignocellulose generates metabolizable sugars that can be used for the production of various high-value products such as biofuels, amino acids and enzymes. Response surface methodology (RSM) was used to optimize the enzymatic saccharification of lignocellulose in SEGs following a hydrothermal pretreatment. A maximum reducing sugar yield was obtained at the following optimized hydrolysis conditions: 4.97 g of pretreated SEGs, 120 h reaction …
The Politics Of Genetically Modified Organisms: Global Rules, Local Needs , Ximena Gonzalez SIT Study Abroad
The Politics Of Genetically Modified Organisms: Global Rules, Local Needs , Ximena Gonzalez
Independent study project (isp) collection.
Biotechnology in regards to agriculture is complex and cannot be judged by a single factor. Exporters of GM foods have their reasons for exportation, and importing countries have their reasons to accept them. There is not a unified reason for acceptance or rejection. Countries may accept or reject for economic, social, or political reasons. Other countries may accept or reject for environmental and/or health reasons. However, there is the inevitable factor of influence. Some countries like the United States, and supernational powers like the European Union are major elements to the decision making process of developing countries. When it comes …
High Pressure Processing Of Cashew Milk , Rachel Coggins University of Nebraska-Lincoln
High Pressure Processing Of Cashew Milk , Rachel Coggins
Plant-based foods are becoming increasingly popular because of changing consumer preferences. Most plant-based milks are not a direct replacement for cow’s milk because they do not have the same nutritional value and physicochemical properties. However, these properties could be modified and enhanced through processing. For example, high pressure processing (HPP) can affect irreversibly protein structure and functionality and potentially enhance enzymatic hydrolysis. HPP is used widely in the beverage industry for cold pasteurization. In this study, the effects of HPP treatment on (a) the inactivation of Listeria innocua , a commonly used surrogate for Listeria monocytogenes in HPP research, in …
Evaluation Of Qualitative Food Allergen Detection Methods And Cleaning Validation Approaches , Rachel C. Courtney University of Nebraska-Lincoln
Evaluation Of Qualitative Food Allergen Detection Methods And Cleaning Validation Approaches , Rachel C. Courtney
Allergen control plans are increasingly used by the food industry to prevent allergen cross-contact and validation of these plans involves methods to detect allergen protein residues. A commonly used rapid allergen detection method is lateral flow devices, although research about their validation is lacking. The objective of this research was to investigate lateral flow devices, their specificity and sensitivity to milk proteins and milk-derived ingredients, swabbing conditions, and applications in cleaning validation.
Several lateral flow devices advertised to detect total milk did not detect whey proteins or whey-derived ingredients. The overload level of the kits was highly variable (ranging from …
The Effect Of Freezing As A Storage Method On Anthocyanin Concentration In Blueberries , Marin E. Plumb South Dakota State University
The Effect Of Freezing As A Storage Method On Anthocyanin Concentration In Blueberries , Marin E. Plumb
Undergraduate honors papers.
Blueberries are rich in a water-soluble class of pigments known as anthocyanins which are known antioxidants. Antioxidants help prevent many diseases by stabilizing free radicals, but are prone to losses in food during storage. The goal of this study was to test the effect of freezing as a storage method on anthocyanin concentration and antioxidant activity over time. Blueberries from Canada and Argentina were frozen for up to 5 months and periodically tested for anthocyanin concentration and antioxidant activity. Anthocyanins were extracted using a mixture of methanol, acetic acid, and water, and evaporation under vacuum. They were separated using column …
Pasteurization Of Apple Cider With Uv Irradiation , Nazife Canitez The University of Maine
Pasteurization Of Apple Cider With Uv Irradiation , Nazife Canitez
Electronic theses and dissertations.
In a period of increasing concern about food safety, food poisoning outbreaks where unpasterurized apple cider or apple juice was found contaminated with Escherichia coli 0157:H7 reinforces the need for using the best technologies in apple cider production. Most apple cider is sold as an unpasteurized raw product. Because of their acidity, it was believed that juice products do not usually contain microorganisms such as E. coli 0157:H7, Salmonella , and Crytosporidium . Yet all of these foodborne pathogens are capable of being transmitted in unpasteurized juices. It is known that these pathogens can survive for several weeks in a …
Understanding The Factors Affecting Microbiological Quality Of Wheat Milled Products: From Wheat Fields To Milling Operations , Luis E. Sabillón Galeas University of Nebraska-Lincoln
Understanding The Factors Affecting Microbiological Quality Of Wheat Milled Products: From Wheat Fields To Milling Operations , Luis E. Sabillón Galeas
Although regarded as a low-risk commodity, wheat flour-based mixes have been implicated in several food safety incidents. The present thesis is a compilation of five scientific manuscripts on the effect of weather variation, milling steps and implementation of pre-milling interventions on the microbiological quality and safety of wheat and milled products. The first manuscript is a review of the microbiological quality and safety of wheat-based products. Despite the low water activity, wheat flour may harbor dormant but viable microorganisms, which could lead to safety concerns when flour is used to produce refrigerated dough products. The second manuscript illustrates the effect …
Edible Films Made Of Corn Zein Protein And Cellulose Derivatives , Gloria Dukuzeyesu, Changmou Xu, Zhang Yue University of Nebraska-Lincoln
Edible Films Made Of Corn Zein Protein And Cellulose Derivatives , Gloria Dukuzeyesu, Changmou Xu, Zhang Yue
Ucare research products.
A composite edible film made of corn zein protein (Z) and cellulose derivatives (C) was successfully fabricated. Edible films are coatings used to wrap food products to protect them against microbial deterioration, loss of moisture, and to extend the shelf life of the product. These edible films are consumed together with the product . The mechanical properties, water vapor permeability, application on fruits, and shelf life of the composite film were studied. Zein demonstrated excellent packing characteristics; due to its high no polar contents and hydrophobic nature, zein film served as a moisture barrier. Hydroproxy methylcellulose (HPM) is tasteless, odorless …
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Impact Of Fermented And Non-Fermented Plant-Based Foods Supplementation On Gut Microbiota And Metabolites In C57bl/6j Mice , Priya Darshan Gandhi 2023 University of Massachusetts Amherst
Impact Of Fermented And Non-Fermented Plant-Based Foods Supplementation On Gut Microbiota And Metabolites In C57bl/6j Mice , Priya Darshan Gandhi
Plant-based proteins have gained popularity because of their high nutritional value and more sustainable alternative to animal-based proteins. Soybean and chickpea are two widely consumed plant-based proteins, whereas tempeh is a popular plant-based fermented whole food product that is rich in protein. With the increase in the development of plant-based food products, there is little research into how plant proteins affect gut microbiota characteristics and metabolites. Therefore, there is a need to understand the underlying mechanisms surrounding the consumption of these foods. The purpose of this study was to investigate the health benefits of soybean, chickpea, and their tempeh counterparts’ …
Valorisation Of Underutilised Dairy Waste Residues: Production Of Lactic Acid Through Microbial Fermentation , Chatan Rai Surana 2023 Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland
Valorisation Of Underutilised Dairy Waste Residues: Production Of Lactic Acid Through Microbial Fermentation , Chatan Rai Surana
Orbiom (open research biosciences meeting).
Annually, approximately 190 million tonnes of liquid waste or co-products is generated by the dairy sector across the globe. These waste streams are nutrient-rich and currently underutilised which gives scope to transform them through microbial fermentation to produce economically valuable products and reduce their negative environmental impact. Such an approach can contribute to the circular bioeconomy by making food production systems more sustainable.
In this study, whey from acid casein hydrolysis (acid whey) and salty whey from Cheddar cheese manufacture were evaluated as feedstocks for production of lactic acid. A total of 466 lactic acid bacteria strains were screened on …
Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability , Nicolas Herrera 2023 University of Nebraska-Lincoln
Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability , Nicolas Herrera
Department of animal science: dissertations, theses, and student research.
Palatability and consumer purchasing are essential factors of fresh meat. To meet consumer expectations during purchasing and consumption, fresh beef must maintain desirable cherry-red color at retail and achieve desirable cooked flavor. Dry-aged beef popularity has grown, and identifying methods to ensure quality dry-aged meat is necessary to maintain demand. To understand dry-aged palatability, this dissertation addressed effects of moisture loss and aging time, fundamental factors of dry-aged beef, using bone-in and boneless strip loins. Study two investigated flavor development using cookery methods and internal temperatures in boneless and bone-in dry-aged beef. In study one, increased dry-aging time (creation effect) …
Influence Of Overcooking On Food Digestibility And In Vitro Fermentation , Wensheng Ding 2023 University of Nebraska-Lincoln
Influence Of Overcooking On Food Digestibility And In Vitro Fermentation , Wensheng Ding
Areas of char or overcooking commonly appear in foods people consume. It has been reported that overcooked food is harmful to human health. However, little research exists on the effect of overcooking on in vitro protein and starch digestibility and gut microbial fermentation. This study aimed to reveal the connection between overcooking and in vitro protein and starch digestibility and gut microbial fermentation. In vitro protein digestibility of an overcooked ground beef patty was almost half that of a standard cooked sample (27 ± 2% versus 48 ± 6%, respectively; p = 0.02). Whole wheat bread protein digestibility was also …
Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat 2023 University of Nebraska-Lincoln
Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat
Salmonella contamination poses a significant risk to food safety, particularly in poultry products and public health. This study aims to investigate the effectiveness of peracetic acid (PAA) treatment in mitigating Salmonella cross-contamination in chicken thighs within simulated post-chill tanks, considering different inoculum concentrations and organic matter (OM) levels.
The experiment involved the use of five distinct Salmonella serovars to inoculate chicken thighs, which were categorized into two groups: higher inoculation level (ca. 7 log CFU/mL) and lower inoculation level (ca, 4 log CFU/mL). These groups underwent treatment with four different solutions, including 540 ppm PAA with 1.5% OM, 540 ppm …
Enhancing Lovastatin Biosynthesis In Oyster Mushrooms (Pleurotus Ostreatus) Using Phytohormones , Fransisca Astrid Mustafa, Mamat Kandar, I Nyoman Pugeg Aryantha 2023 Department of Biotechnology, School of Life Sciences and Technology, Institut Teknologi Bandung, Bandung 40132, Indonesia
Enhancing Lovastatin Biosynthesis In Oyster Mushrooms (Pleurotus Ostreatus) Using Phytohormones , Fransisca Astrid Mustafa, Mamat Kandar, I Nyoman Pugeg Aryantha
Makara journal of science.
The biosynthesis of lovastatin, the anti-cholesterol compound, in oyster mushrooms (Pleurotus ostreatus) , has the potential to be enhanced by utilizing phytohormones, which activate the expression of certain genes. This research aimed to determine the best type and concentration of phytohormone among auxin, gibberellin, and cytokinin, as well as the best mycelial colonization percentage in F2 medium to realize the greatest increase in lovastatin biosynthesis in oyster mushrooms. Lovastatin was extracted from the fruiting bodies and mycelia and analyzed by spectrophotometry. The analysis of CYP450 linked to lovastatin biosynthesis was conducted by quantitative polymerase chain reaction (qPCR) using samples containing …
Preparation Of Xanthoceras Sorbifolia Bunge Shell Biochar Activated By Phosphoric Acid And Its Adsorption Performance For Methylene Blue , CHEN Yan-qin, WANG Xue-li, SONG Shi-fang, LIU Zun-qi 2023 College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China; Xinjiang Key Laboratory of Agricultural Chemistry and Biomaterials, Urumqi, Xinjiang 830052, China
Preparation Of Xanthoceras Sorbifolia Bunge Shell Biochar Activated By Phosphoric Acid And Its Adsorption Performance For Methylene Blue , Chen Yan-Qin, Wang Xue-Li, Song Shi-Fang, Liu Zun-Qi
Food and machinery.
Objective: The adsorption performance and mechanism of Xanthoceras sorbifolia shell biochar activated by phosphoric acid for methylene blue was investigated in this study. Methods: With phosphoric acid as activator, the Box-Behnken center combination design was used to optimize the preparation conditions of biochar from Xanthoceras sorbifolia shell. The biochar obtained under the optimal preparation conditions was used to adsorb methylene blue in water. Through investigating the adsorption influencing factors, the adsorption characteristics of biochar on methylene blue were determined, and combined with the analysis of kinetic, the adsorption mechanism was discussed. Results: The optimum technological conditions for preparing biochar from …
Extraction And Functional Characteristics And Structural Analysis Of Porcine Liver Salt Soluble Protein , WANG Hao-yang, LIU Li-li, CHENG Wei-wei, XU Bao-cheng, SU Ke-nan 2023 College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Extraction And Functional Characteristics And Structural Analysis Of Porcine Liver Salt Soluble Protein , Wang Hao-Yang, Liu Li-Li, Cheng Wei-Wei, Xu Bao-Cheng, Su Ke-Nan
Objective： Optimize the preparation process of salt-soluble porcine liver protein and improve the utilization rate of porcine liver by-products. Methods： Taking the extraction rate as the index, the effects of NaCl concentration, pH, extraction time and solid-liquid ratio on the extraction rate of SSLP were analyzed, and the optimal preparation process was determined by orthogonal rotation optimization test. Taking water soluble liver proteins （WSLP） as the control, the functional characteristics （solubility, foaming, foam stability, emulsification, emulsification stability, etc.） of SSLP were compared and analyzed, and Fourier transform infrared spectroscopy （FT-IR） was used, the structural changes were analyzed by low field …
Study On Metabolic Changes Of Crucian Carp Induced By Phoxim Based On 1H-Nmr Metabolomics , LI Hong, LI Dan, LI Li-juan, WU Ni 2023 Hunan Provincial Institute of Product and Goods Quality Inspection, Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410117, China
Study On Metabolic Changes Of Crucian Carp Induced By Phoxim Based On 1H-Nmr Metabolomics , Li Hong, Li Dan, Li Li-Juan, Wu Ni
Objective: Standardize the use of phoxim to ensure the safety of aquatic products. Methods: Taking freshwater crucian carp as the research object, Selecting phoxim, an organic phosphorus pesticide often used in agriculture, as the representative of exogenous environmental pollutants. The changes in normal physiological metabolism of crucian carp exposed to phoxim were studied by using the 1 H-NMR metabonomics method combined with PCA, PLS-DA, OPLS-DA and other multivariate statistical methods. Based on this, the toxic effects of phoxim on crucian carp and the toxicological mechanism of phoxim in the crucian carp were deduced. Results: Compared with the control group, the …
Construction And Application Of Multi-Dimensional Food Safety Evaluation Index System Model , MIAO Lu, ZHU Ke, CAO Yi-qun, ZHOU Mo-qin, GAO Meng-zhao, TUO Xiong-xin, DENG Ke 2023 Guangxi Institute of Product Quality Inspection, Nanning, Guangxi 530200, China
Construction And Application Of Multi-Dimensional Food Safety Evaluation Index System Model , Miao Lu, Zhu Ke, Cao Yi-Qun, Zhou Mo-Qin, Gao Meng-Zhao, Tuo Xiong-Xin, Deng Ke
Objective: It was the method of evaluating regional food safety status through food safety evaluation index model. Methods: In the index model, various factors affecting food safety, such as the size of the city, the types of food, the hazards of the test items, the place of production, etc., were comprehensively considered, and a variety of data sources were used to support the model. Using this model, the results of food safety index could be calculated from multiple angles and different levels, such as region, food category, region and food category. Results: Sampling data of Guangxi food safety assessment in …
Theoretical Analysis And Experimental Study On Optimal Exhaust Pressure For Co2 Heat Pump , LIU Xiao-ting, GU Zhong, XIE Jing 2023 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
Theoretical Analysis And Experimental Study On Optimal Exhaust Pressure For Co2 Heat Pump , Liu Xiao-Ting, Gu Zhong, Xie Jing
Objective: This study aimed to optimize the performance of heat pump system and discuss the optimal exhaust pressure of carbon dioxide system under the control of different working conditions. Methods: By establishing a CO 2 trans-critical heat pump model, the relationship between exhaust pressure and heat production, inspiratory superheat, refrigerant mass flow rate and system energy efficiency was analyzed, and the influence of inlet and outlet water temperature and ambient temperature on the optimal exhaust pressure was deeply studied. Moreover, the reliability of the model was verified by the CO 2 heat pump test bench. Results: At the three effluent …
Interactive Affordance Design Strategy For Nutrition Labels Of Prepackaged Foods , TAN Yuan-yuan, JIANG Peng-ru 2023 Guilin University of Electronic Technology School of Art and Design, Guilin, Guangxi 541004, China
Interactive Affordance Design Strategy For Nutrition Labels Of Prepackaged Foods , Tan Yuan-Yuan, Jiang Peng-Ru
Objective: To explore the theoretical relationship between interactive availability thinking in the design of nutrition labels for prepackaged foods； To improve consumer awareness and trust, guide consumers' healthy choice behavior, and construct a design framework for prepackaged food labels based on interactive availability model. Methods: Based on the two-tier result model of interactive availability and the empirical evidence of knowledge, this paper analyzes how the design can help the nutrition labels of prepackaged food to effectively convey information and improve the labels' value and its guidance role. Results: Four interactive design strategies were proposed: enhancing the influence of unconscious interaction …
Effect Of Cold Storage Temperature On The Quality Of Plant-Based Bacon , FAN Jiong, MA Jun-hua, YAN Jing-xin, ZHANG Hui-en, YANG Hua 2023 College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100, China
Effect Of Cold Storage Temperature On The Quality Of Plant-Based Bacon , Fan Jiong, Ma Jun-Hua, Yan Jing-Xin, Zhang Hui-En, Yang Hua
Objective: This study aimed to investigate the effect of cold storage temperature on the quality of plant-based bacon. Methods: The effect of cold storage temperature (-40, -20, 4 ℃) on texture characteristics, cooking loss, water activity, protein content, total number of colonies and microstructure of plant-based bacon were investigated, and the optimal cold storage conditions of plant-based bacon were explored. Results: During the period of refrigeration (0~30 d), the hardness, cooking loss rate and number of microorganisms of plant-based bacon increased, while the water activity decreased with the extension of refrigeration time. As refrigerated temperatures dropped, the plant-based bacon became …
Preparation And Volatile Compounds Analysis Of Camellia Seed Oil With Zanthoxylum Flavor , LI Dong, ZHANG Qiong, HE Xin-yi, LI Yun, ZHANG Chen-yun 2023 Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China
Preparation And Volatile Compounds Analysis Of Camellia Seed Oil With Zanthoxylum Flavor , Li Dong, Zhang Qiong, He Xin-Yi, Li Yun, Zhang Chen-Yun
Objective: In order to improve the special smell of Camellia oleifera seed oil, the Zanthoxylum flavor Camellia oleifera seed oil was developed with camellia oleifera seed oil and prickly ash as the raw materials. Methods: The peroxide value, acid value, fatty acid composition and odor change of Zanthoxylum bungeanum flavor seed oil were studied under different processing conditions. Results: When the ratio of material to liquid was 10∶100 ( m pepper ∶ m camellia oil ), the frying temperature was 180 ℃, and the frying time was 5 minutes, the acid value, peroxide value and hydroxy- β -pyrroxin content were …
Research Progress On Immune Function Of Food-Derived Bioactive Peptides , ZHANG Zhi-meng, NI Ce, OU Xiao-hui, CAO Tian-hong, CHENG Yun-hui, WEN Li 2023 Changsha University of Science and Technology, Changsha, Hunan 410014, China
Research Progress On Immune Function Of Food-Derived Bioactive Peptides , Zhang Zhi-Meng, Ni Ce, Ou Xiao-Hui, Cao Tian-Hong, Cheng Yun-Hui, Wen Li
Food-derived bioactive peptides play an immunoregulation role by regulating signal pathways and influencing the expression of cytokines in vivo . This review summarizes immunoregulatory effects of the food-derived protein hydrolysates and bioactive peptides on cells, animal models and human beings, and the immune mechanism of food-derived bioactive peptides in different models is explained. Finally, the future application of bioactive peptides is prospected.
Research Progress On The Digestion, Absorption And Function Of Milk Fat , ZHU Qin-xin, CHEN Yue, ZHONG Jin-jing, HOU Yan-mei, ZHONG Hai-yan, ZHAO Yi-qing 2023 College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha, Hunan 410004, China
Research Progress On The Digestion, Absorption And Function Of Milk Fat , Zhu Qin-Xin, Chen Yue, Zhong Jin-Jing, Hou Yan-Mei, Zhong Hai-Yan, Zhao Yi-Qing
Milk fat globule （MFG） is secreted by mammalian glands and composed of a triacylglycerol core enclosed by a complex triple membrane structure, referred as the milk fat globule membrane （MFGM）. MFGM contains complex lipids and proteins, with nutritional, immunological, neurological and digestive functions. However, the relationship between functions and gastrointestinal digestion and the factors that influence the gastrointestinal digestion of milk fat have not been fully studied. In this paper, the structure composition, functional characteristics, gastrointestinal digestion and the factors affecting the digestion and absorption of milk fat were reviewed in order to provide an insight for the research on …
Advance On Extraction, Nutritional Composition And Health Benefit Of Almond Oil , GAO Yuan, WANG Bo-kan, XUE Fang, GUAN Yun-na, CHEN Dan-dan 2023 Department of Quality Management, Shandong Drug and Food Vocational College, Weihai, Shandong 264210, China
Advance On Extraction, Nutritional Composition And Health Benefit Of Almond Oil , Gao Yuan, Wang Bo-Kan, Xue Fang, Guan Yun-Na, Chen Dan-Dan
Almond oil is a functional vegetable oil obtained from apricot kernel by pressing, extracting and other technologies, which has the effects of anti-oxidation, anti-inflammation, anti-tumor and prevention of cardiovascular diseases. In this review, the extraction process, nutritional composition and health effect of almond oil were summarized, and the future development tendency of almond oil was prospected.
Analysis Of Heavy Metal Content And Health Risk Assessment Of Astragalus Membranaceus In Gansu Province , ZHANG Si-wei, LI Dong-mei, LIU Xiao-yun, XUE Li-xin, SUN Jian-yun, LI Yong-jun 2023 School of Public Health, Gansu University of Traditional Chinese Medicine, Lanzhou, Gansu 730000, China
Analysis Of Heavy Metal Content And Health Risk Assessment Of Astragalus Membranaceus In Gansu Province , Zhang Si-Wei, Li Dong-Mei, Liu Xiao-Yun, Xue Li-Xin, Sun Jian-Yun, Li Yong-Jun
Objective: This study aimed to investigate the pollution of heavy metals in Astragalus membranaceus in the main producing areas of Gansu, and to evaluate the potential health risks of edible Astragalus membranaceus . Methods: The contents of five heavy metal elements Pb, Cd, As, Hg and Cu in Astragalus membranaceus were determined by inductively coupled plasma mass spectrometer （ICP-MS） by random sampling method, and the data were analyzed. Estimated Daily Intake （EDI）, Target Hazard Factor （THQ） and Lifetime Carcinogenicity Risk （LCR） were used for health risk assessment. Results: The average contents of Pb, Cd, As, Hg, and Cu elements in …
Analysis And Risk Assessment Of Pesticide Residues In Peach Gum , TIAN Ju, LI Yong, LU Chun-mao, YU Xiang-yang 2023 College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110000, China; Key Lab of Food Quality and Safety of Jiangsu Province, State Key Laboratory Breeding Base, Nanjing, Jiangsu 210014, China; Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
Analysis And Risk Assessment Of Pesticide Residues In Peach Gum , Tian Ju, Li Yong, Lu Chun-Mao, Yu Xiang-Yang
Objective: This study aimed to investigate the residues and risk assessment of pesticides in peach gum. Methods: The quantitative analysis of 44 pesticide residues in peach gum was established based on liquid chromatography tandem-mass spectrometry （LC-MS/MS）, and the pesticide residues in 173 peach gum samples were detected as well as the risk assessment of pesticide residues. Results: The limits of detection （LOD） and the limits of quantification （LOQ） of 44 kinds of pesticides in this quantitative method were between 0.05~1.80 μg/kg and 0.20~2.42 μg/kg, respectively. Recoveries of these pesticides ranged from 61.77%~119.48%. In 173 peach gum samples, 22 out of …
Optimal Design Of Transmission Mechanism Of Mechanical Stamping Jiuqu Starter Press , ZHANG Ming-song, ZHANG Yan-bin, CAI Zhen-yu, CHEN Zi-qi, BIAN Xin-he 2023 College of Mechanical & Power Engineering, China Three Gorges University, Yichang, Hubei 443000, China
Optimal Design Of Transmission Mechanism Of Mechanical Stamping Jiuqu Starter Press , Zhang Ming-Song, Zhang Yan-Bin, Cai Zhen-Yu, Chen Zi-Qi, Bian Xin-He
Objective: To solve the problem that the thickness and tightness of the rhizopus brick by traditional mechanical stamping JIUQU starter press were different, so as to achieve the effect of manual trampling on the liquor. Methods: Through the analysis of the existing JIUQU starter press machine in the distillery, the transmission mechanism of the mechanical stamping JIUQU starter press machine was optimized, the original crank connecting rod mechanism that controlled the movement of the JIUQU starter die was replaced by the groove cam mechanism, and the cam profile curve was inversely calculated according to the relationship between the JIUQU starter …
- Food Chemistry
- Food Microbiology
- Food Processing
- Other Food Science
Food Science and Biotechnology
The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB), an international journal published monthly by the Korean Society of Food Science and Technology (KoSFoST), provides results of original research on the physical, chemical, biological, and health aspects of food science and technology, and a review related to food science and biotechnology. FSB has been covered in Current Contents and Science Citation Index Expanded (SCIE) from 2003. FSB has been also indexed by SCOPUS from September, 2008. Submission of Manuscript FSB operates an on-line submission system. Details of how to submit online and full author instructions can be found at: http://www.fsnb.or.kr/. All manuscripts are subject to double-blinded peer review for the validity of the experimental design and results, significance, and appropriateness for the FSB. The author may submit the names and affiliations of 3-4 potential reviewers, including their email addresses and telephone numbers; however, the Editor-in-Chief is not under obligation to select the suggested referees for reviewing the manuscript. Typically, 2 reviewers are assigned to review each article. Review process is handled by responsible editor for each manuscript. The author will be informed the final decision by the Editor-in-Chief. Papers in a series are not accepted. Membership in KoSFoST is not a prerequisite for submission of manuscript for publication.
Why publish with us
- We are an international peer-reviewed journal published by the Korean Society of Food Science and Technology.
- We provide a high visibility platform for your work, with over 113,000 article downloads in 2019.
- We welcome submissions on food chemistry and analysis for compositional and physiological activity changes , food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in processing.
- Our expert editorial team provides attractive turnaround times , averaging 26 days from submission to first decision.
- Hyun-Dong Paik
Issue 14, December 2023
Comparative metabolomic analysis of mouse plasma in response to different dietary conditions, authors (first, second and last of 6).
- So Hwi Yang
- Jae Kwang Kim
- Content type: Research Article
- Published: 01 December 2023
Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou)
- Wangang Zhang
- Published: 30 November 2023
An insight into the utilization of microbial biosurfactants pertaining to their industrial applications in the food sector
- Swethaa Venkataraman
- Devi Sri Rajendran
- Vinoth Kumar Vaidyanathan
- Content type: Invited Review
Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii
Authors (first, second and last of 10).
- Handray Fernandes de Souza
- Giovana Felicio Monteiro
- Eliana Setsuko Kamimura
- Published: 29 November 2023
Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review
- Richard Vincent Asase
- Tatiana Vladimirovna Glukhareva
- Content type: Review
Gut microbiome: innovation of food science and biotechnology through probiotics, prebiotics, synbiotics, and postbiotics.
CALL FOR PAPERS for Special Issue (to be published in July 2024) Manuscript submission deadline: March 31, 2024
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Journal of Food Processing & Technology
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Citations : 14233.
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Modern biotechnology refers to various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge. Since its introduction to agriculture and food production in the early-1990’s, biotechnology has been utilized to develop new tools for improving productivity. In 2005, twenty-one countries planted biotech crops covering a total of 222 million acres. These crops include soybeans, corn, cotton, canola, papaya, and squash that are improved versions of the traditional varieties.
Related Journals to Food Biotechnology Studies
Applied Microbiology and Biotechnology, Journal of Chemical Technology and Biotechnology, European Review of Agricultural Economics, Journal of Microbiological Methods, Molecular Nutrition & Food Research, Food Biophysics, Annals of Microbiology, BMC Microbiology, Food Quality and Preference, Food Science and Technology Research, Journal of Nutritional Biochemistry, Nutrition Research, Ecological engineering
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Consumer awareness of the impact of food on health as well as nutritional trends continues to drive innovation in the agri-food industry. There has been an increased demand for the production of innovative, high-quality foods with specific nutritional and health-promoting properties. Market trends indicate ...
Keywords : food technology, trace elements, biotechnology, agri-food, technology, functional foods
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Last date updated on December, 2023
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