Taiwanese Journal of Agricultural Chemistry and Food Science最新文献

Evaluation of the inhibitory abilities of taraxacum formosanum extract and taraxacum of female extract on human breast cancer cells and human colorectal cancer cells 台湾蒲公英提取物和女性蒲公英提取物对人乳腺癌细胞和人结直肠癌细胞抑制能力的评价

Taiwanese Journal of Agricultural Chemistry and Food Science Pub Date : 2020-08-01 DOI: 10.6578/TJACFS.2020010-58(4-5).0002

Yu Wang, Hsuan Chen, Wei-Ju Lee

引用次数: 0

Development of pullulan bioactive packaging and evaluation on frozen Tilapia fillets 冷冻罗非鱼鱼片普鲁兰生物活性包装的研制及评价

Taiwanese Journal of Agricultural Chemistry and Food Science Pub Date : 2017-04-01 DOI: 10.6578/TJACFS.2017.012

Yi Huang, Shin-Ping Lin, Kai-Di Hsu, Kuan-Chen Cheng

引用次数: 0

Conceptual Design of an Industrial-Scale Plant for Ethanol Production from Taro Waste 芋渣制乙醇工业规模装置的概念设计

Taiwanese Journal of Agricultural Chemistry and Food Science Pub Date : 2013-08-12 DOI: 10.6578/TJACFS.2013.021

Xiao-hui Pua, Michelle C. Lee, S. Hsieh, Ting-Chu Yu, Kuan-Chen Cheng

引用次数: 0

Impact of wood biochar addition on nutrient leaching and fertility in a rural ultisols of Taiwan. 添加木质生物炭对台湾农村多效土壤养分淋溶及肥力的影响。

Taiwanese Journal of Agricultural Chemistry and Food Science Pub Date : 2013-04-01 DOI: 10.6578/TJACFS.2013.010

Chen-Chi Tsai, Yu‐Fang Chang, G. Hwang, Z. Hseu

{"title":"Impact of wood biochar addition on nutrient leaching and fertility in a rural ultisols of Taiwan.","authors":"Chen-Chi Tsai, Yu‐Fang Chang, G. Hwang, Z. Hseu","doi":"10.6578/TJACFS.2013.010","DOIUrl":"https://doi.org/10.6578/TJACFS.2013.010","url":null,"abstract":"Biochar increases the quality of soil and reduces the leaching of nutrients in highly weathered soils. Little, however, is known about the effects of biochar on degraded soils. Therefore, this study hypothesized that adding biochar helps ameliorate and recover the nutrient status of degraded soils. Our purposes are to quantify the effect of adding wood biochar (WB) on the soil fertility characteristics and water leachate chemistry of a degraded soil. Repacked soil columns that contain 0, 2.0, 4.0, and 8.0% (wt/wt) WB were incubated and leached every ten days for 80 days. On days 0 and 80, soil samples were collected and analyzed for fertility. The results demonstrated that adding WB to the soil increased soil pH, soil total carbon, cation exchange capacity and the amount of Mehlich 3 extractable Mn, but reduced the amounts of exchangeable Na, Ca, Mg, Mehlich 3 extractable Ca, Mg, Cu, and Pb. Adding WB did not significantly influence the amounts of total N, exchangeable K, Mehlich 3 extractable P, K, Fe, and other microelements in the soil. The results of leachates showed that the pH and K concentration increased with the increased amount of added WB, but the conductivity and the concentrations of C, N, Ca, Mg, microelements, NO3^-, and PO4^(3-) decreased. These results reveal that adding WB to a degraded soil substantially reduced nutrient leaching, suggesting that adding WB is an effective means of reducing nutrient leaching. In conclusion, applying WB to soils in Taiwan may yield a win-win situation, involving C sequestration and the potential to improve fertility of degraded clayey soil.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"18 1","pages":"80-93"},"PeriodicalIF":0.0,"publicationDate":"2013-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90546148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Isolation and identification of steroidal saponins in Taiwanese Rhizoma Paridis cultivar (Paris formosana Hayata). 台湾重连品种中甾体皂苷的分离与鉴定。

Taiwanese Journal of Agricultural Chemistry and Food Science Pub Date : 2010-12-01 DOI: 10.6578/TJACFS.2010.034

Deng-Jye Yang, Y. Chang, Shih-Chuan Liu, Mei-Peng Lu, Jau-Tien Lin

{"title":"Isolation and identification of steroidal saponins in Taiwanese Rhizoma Paridis cultivar (Paris formosana Hayata).","authors":"Deng-Jye Yang, Y. Chang, Shih-Chuan Liu, Mei-Peng Lu, Jau-Tien Lin","doi":"10.6578/TJACFS.2010.034","DOIUrl":"https://doi.org/10.6578/TJACFS.2010.034","url":null,"abstract":"台灣蚤休(Paris formosana Hayata)具有九個類固醇皂苷，其化學結構是利用液－液萃取配合高效能液相層析儀進行分離純化，再經液相層析質譜儀與核磁共振儀進行結構鑑定得知。此九個類固醇皂苷包括三個furostanol glycosides: 26-O-β-D-glucopyranosyl-22α-methoxyl-(25R)-furost-5-en-3β, 26-diol 3-O-α-L-rhamnopyranosyl-(1→4)-O-α-L-rhamnopyranosyl-(1→4)-O-[α-L-rhamnopyranosyl-(1→2)]-β-D-glucopyranoside, 26-O-β-D-glucopyranosyl-22α-methoxyl-(25R)-furost-5-en-3β, 26-diol 3-O-α-L-rhamnopyranosyl-(1→2)-O-[α-L-arabinofuranosyl-(1→4)]-β-Dglucopyranoside和26-O-β-D-glucopyranosyl-22α-methoxyl-(25R)-furost-5-en-3β, 26-diol 3-O-α-L-rhamnopyranosy-(1→2)-O-[β-D-glucopyranosyl (1→3)]-β-D-glucopyranoside，二個pennogenyl glycosides (spirostanol glycosides): 25 (R)-spirost-5-en-3β, 17-diol 3-O-α-L-rhamnopyranosy-(1→4)-O-α-L-rhamnopyranosyl-(1→4)-O-[α-L-rhamnopyranosyl-(1→2)]-β-D-glucopyranoside和(25R)-spirost-5-en-3β, 17-diol 3-O-α-L-rhamnopyranosyl-(1→2)-[α-L-arabinofuranosyl-(1→4)]-β-D-glucopyranoside以及四個diosgenyl glycosides (spirostanol glycosides): (25R)-spirost-5-en-3β-ol 3-O-α-L-rhamnopyranosyl-(1→4)-O-α-L-rhamnopyranosyl-(1→4)-O-[α-L-rhamnopyranosyl-(1→2)]-β-D-glucopyranoside, 3-O-α-L-rhamnopyranosyl-(1→2)-[β-D-glucopyranoside-(1→3)]-β-D-glucopyranoside, (25R)-spirost-5-en-3β-ol 3-O-α-L-rhamnopyranosyl-(1→2)-[α-L-arabinofuranosyl-(1→4)]-β-D-glucopyranoside (25R)-spirost-5-en-3β-ol和(25R)-spirost-5-en-3β-ol 3-O-α-Lrhamnopyranosyl-(1→2)-O-β-D-glucopyranoside.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"25 1","pages":"289-300"},"PeriodicalIF":0.0,"publicationDate":"2010-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72714015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antibacterial mechanism and application of ε-polylysine conjugation with dextran. ε-聚赖氨酸与葡聚糖偶联的抗菌机理及应用。

Taiwanese Journal of Agricultural Chemistry and Food Science Pub Date : 2010-12-01 DOI: 10.6578/TJACFS.2010.031

Jou-Hsuan Ho, C. Chow, H. Su, Tan-Ang Lee

{"title":"Antibacterial mechanism and application of ε-polylysine conjugation with dextran.","authors":"Jou-Hsuan Ho, C. Chow, H. Su, Tan-Ang Lee","doi":"10.6578/TJACFS.2010.031","DOIUrl":"https://doi.org/10.6578/TJACFS.2010.031","url":null,"abstract":"e-Polylysine-dextran conjugate is a compound conjugated with e-polylysine (PL) and dextran through the Maillard reaction. The antimicrobial activity of PL-dextran conjugate was investigated using six Gram-positive and Gram-negative bacteria. The integrity of the cell membranes of the representative bacteria was determined by the amount of intracellular components released from the cells. It was found that the PL-dextran conjugate retained most of the original antimicrobial activity of PL. When treated with PL or the PL-dextran conjugate, the amount of releasing materials at absorbance of 260 nm quickly increased in both Gram-negative and positive bacteria, but the absorbance values were different due to the difference in cell structures. Furthermore, an outer membrane (OM) permeability assay was performed by fluorescent probe 1-N-phenylnaphthylamine (NPN). The results showed that PL or PL-dextran conjugate rapidly increased the NPN uptake. In addition, the preservative effect and the emulsifying properties of the PL-dextran conjugate were also observed when it is applied in coffee whitner. These findings indicate that the PL-dextran conjugate can be applied in the food processing industry.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"30 1","pages":"257-269"},"PeriodicalIF":0.0,"publicationDate":"2010-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87246911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Inhibitory Effects of Plant Extracts on the Growth of Five Pathogenic Bacteria 植物提取物对五种病原菌生长的抑制作用

Taiwanese Journal of Agricultural Chemistry and Food Science Pub Date : 2010-08-01 DOI: 10.6578/TJACFS.2010.024

Kanintra Suwanmanon, C. Rachtanapun, S. Surapat, C. Chiu, Y. Guu

引用次数: 0

Quality Characteristics of Erythritol Icebox Cookies 赤藓糖醇冷藏饼干的品质特征

Taiwanese Journal of Agricultural Chemistry and Food Science Pub Date : 2010-04-01 DOI: 10.6578/TJACFS.2010.008

Ching-Ching Lee, Yu-Ling Tsai, Chun-Yeh Chen, Sheng-Dun Lin

{"title":"Quality Characteristics of Erythritol Icebox Cookies","authors":"Ching-Ching Lee, Yu-Ling Tsai, Chun-Yeh Chen, Sheng-Dun Lin","doi":"10.6578/TJACFS.2010.008","DOIUrl":"https://doi.org/10.6578/TJACFS.2010.008","url":null,"abstract":"Sucrose is one of the principal ingredients of cookies. But a sucrose-rich diet is associated with lipogenesis and obesity. Erythritol is a noncariogenic, nonglycemic and low calorie sweetener that is safe for diabetics. The study explored the feasibility of utilizing erythritol in icebox cookie making. Icebox cookies were prepared with 25%, 50%, 75% and 100% replacement of sucrose with erythritol, respectively, and evaluated for quality indices. The Hunter L value increased with the increased erythritol level, while the product texture showed a reverse effect. No difference was found in the moisture, water activity, protein, fat, ash, and dimensions of icebox cookies prepared with sucrose or erythritol. The erythritol content (dry basis) in icebox cookies before and after baking was not significantly different. In descriptive analysis, the surface color, sweetness, and hardness of icebox cookies became lighter, less sweet, and softer, respectively, as the erythritol level increased and the sucrose level decreased. The 50%, 75%, and 100% erythritol icebox cookies had a cooling sensation. The moistness of icebox cookies showed no difference among all samples. On a seven-point hedonic test, the degree of surface color, sweetness, hardness, flavor and overall liking of icebox cookies prepared with 0%, 25% and 50% replacement of sucrose with erythritol were moderately acceptable (5.1 to 5.6, 5=like slightly). However, the lower liking degree of sensory qualities of 100% erythritol icebox cookies was observed. Overall, a partial replacement of sucrose with erythritol in icebox cookie making is feasible.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"63 1","pages":"64-73"},"PeriodicalIF":0.0,"publicationDate":"2010-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78208695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Effects of Atmospheric and Vacuum Frying on the Quality of Donuts 常压和真空油炸对甜甜圈品质的影响

Taiwanese Journal of Agricultural Chemistry and Food Science Pub Date : 2009-10-01 DOI: 10.6578/TJACFS.2009.027

Hwang JeanYu, Sung WenChieh, Shyu YungShin

{"title":"Effects of Atmospheric and Vacuum Frying on the Quality of Donuts","authors":"Hwang JeanYu, Sung WenChieh, Shyu YungShin","doi":"10.6578/TJACFS.2009.027","DOIUrl":"https://doi.org/10.6578/TJACFS.2009.027","url":null,"abstract":"In this study the differences in texture profile analysis (TPA), oil-uptake, and microstructure of donuts during atmospheric frying and vacuum frying (20 torr) were compared. Two types of donuts (cake donut and yeast-raised donut) with two temperature Levels (140℃ and 160℃) and three frying times (3, 4, and 5 minutes) were used for frying. Vacuum frying had a lower a-value on the surface of the cake donuts and formed larger pores and a rougher microstructures than the atmospheric deep-fried donuts. The L-value of the donut decreased with vacuum frying, and the hardness of the cake donut increased with both flying temperature and time. Scanning electron microscopy (SEM) of donuts under atmospheric frying showed various sizes of starch granules attached to the internal structure of the gas poles. There appeared to be fewer amount of starch in the cake donuts that were vacuum fried and their surface was smoother than that of donuts that were fried under atmospheric condition. The oil content of cake donuts was lower with vacuum flying than with atmospheric flying. However, the oil content of yeast-raised donuts was lower with atmospheric frying than with vacuum frying. In both types of donuts, the donuts deep-fried under atmospheric conditions at 140℃ for 5 minutes had higher sensory scores than any of the other processing conditions.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"8 1","pages":"238-249"},"PeriodicalIF":0.0,"publicationDate":"2009-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84640629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Antioxidant Activity of Extracts and Volatile Compositions of Steam Distilled Essential Oil and Super Carbon Dioxide Extracts from Nutmeg (Myristica fragrans H.) 肉豆蔻(Myristica fragrans H.)蒸汽蒸馏精油和超二氧化碳提取物及其挥发性成分的抗氧化活性研究

Taiwanese Journal of Agricultural Chemistry and Food Science Pub Date : 2009-08-01 DOI: 10.6578/TJACFS.2009.024

C. Chyau, Shanshan Liu, N. Lin, Kang-Tsun Fan, Po-Tsun Kuo, J. Su

{"title":"Antioxidant Activity of Extracts and Volatile Compositions of Steam Distilled Essential Oil and Super Carbon Dioxide Extracts from Nutmeg (Myristica fragrans H.)","authors":"C. Chyau, Shanshan Liu, N. Lin, Kang-Tsun Fan, Po-Tsun Kuo, J. Su","doi":"10.6578/TJACFS.2009.024","DOIUrl":"https://doi.org/10.6578/TJACFS.2009.024","url":null,"abstract":"Seven extracts of nutmeg, including 1 essential oil using steam-distillation (SD), 3 extracts using supercritical carbon dioxide (SC-CO2) extraction at 3 different pressures (2000, 3000 and 4000 psi) and 3 solvent extracts using n-hexane, ethyl acetate and methanol, respectively, were obtained to evaluate their antioxidant properties. The antioxidant activities of these materials were determined and compared with antioxidants BHA and α-tocopherol in vitro using a ferric thiocyanate assay. The antioxidant properties of these extracts and antioxidants were determined as follows. BHA ＞ methanol ＞ ethyl acetate ＞ α-tocopherol ＞ n-hexane ＞ SC-CO2 3000 psi ＞ SD ＞ SC-CO2 4000 psi ＞ SC-CO2 2000 psi. In these extracts, the volatile compositions from the SC-CO2 and SD extracts were further identified by GC and GC/MS. The total concentration of phenolic compounds was found to be the highest in SC-CO2, 2000 psi extracts, while the lowest total concentration was found in the SD extracts. The highest concentration of monoterpenes was found in the SD extracts, while the lowest concentrations were found in the SC-CO2, 4000 psi extracts. These results suggest that the antioxidant activities of nutmeg extract by steam-distillation and SC-CO2 extraction were not only affected by the amounts of phenolic compounds but also the amounts of monoterpenes.","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":"145 1","pages":"212-219"},"PeriodicalIF":0.0,"publicationDate":"2009-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78202918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1