食品科学与工程:英文版(美国)最新文献_第8页

AQUAREL: Project Aimed at Improving Water Management in French Dairy Plants AQUAREL：旨在改善法国乳制品厂水资源管理的项目

食品科学与工程:英文版(美国) Pub Date : 2018-03-28 DOI: 10.17265/2159-5828/2018.03.005

B. Bourbon, J. Huet

{"title":"AQUAREL: Project Aimed at Improving Water Management in French Dairy Plants","authors":"B. Bourbon, J. Huet","doi":"10.17265/2159-5828/2018.03.005","DOIUrl":"https://doi.org/10.17265/2159-5828/2018.03.005","url":null,"abstract":"The AQUAREL project was launched in 2015 by the CNIEL (French Dairy Interbranch Organization) to propose solutions to dairy processors for the development of water reuse scenarios on their plants. The project focused particularly on the valorization of water from milk which is water obtained during concentration and evaporation processes of milk and its by-products. Firstly, a literature review was done to identify the current uses of water from milk on French plants but also on foreign sites, the technologies used to treat it and the regulations related to water reuse in food industry. Secondly, a field survey was led to establish an overview of the water consumptions and practices existing on the plants. Then, samples were collected on five dairy plants in order to determine the physico-chemical and microbiological composition of water from milk. Thus, the important collection of results obtained was used as a basis for exchanges with water treatment equipment suppliers in order to identify the suitable technologies to treat and reuse water from milk. Two treatment channels were identified, each of them including a filtration and a disinfection step. All this work led to the writing of reports which are now available for the dairy sector professionals.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43751071","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

Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat 烹饪方法对鸭胸肉鲜味相关化学成分的影响

食品科学与工程:英文版(美国) Pub Date : 2018-02-28 DOI: 10.17265/2159-5828/2018.02.002

Zhao Shuangjuan, Feng Xi, Hu Zhicheng, Duan Changsheng, Tang Jixia, Lei Xiao-yu, S. Ibrahim, Liu Ying, H. Wen

{"title":"Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat","authors":"Zhao Shuangjuan, Feng Xi, Hu Zhicheng, Duan Changsheng, Tang Jixia, Lei Xiao-yu, S. Ibrahim, Liu Ying, H. Wen","doi":"10.17265/2159-5828/2018.02.002","DOIUrl":"https://doi.org/10.17265/2159-5828/2018.02.002","url":null,"abstract":"Dry-curing, wet-curing, stewing and marinating are sequential Chinese traditional meat-processing methods dating back thousands of years ago. However, little information is available about the contribution of each processing stage to the umami taste in duck breast meat. Therefore, effects of those meat-processing methods on umami taste related chemical compounds were determined in this study. Dry-curing significantly increased free amino acids, oligopeptides and nucleotides and nucleotides degradation products (P < 0.05), however, in the following wet-curing, stewing and marinating stages, the percentages of inosine and hypoxanthine were gradually declined. Electronic tongue and principle component analysis results revealed the difference between dry-cured/wet-cured duck breast meat and marinated/stewed duck breast meat was due to the increase of free amino acids, oligopeptides and inosine monophosphate. Therefore, dry-curing is an important stage in meat processing, not only it produces a pool of taste related compounds, it also stimulates the enzyme activities in the muscle. Meanwhile, in the stewing stage, the umami taste profile of duck breast meat was gradually established. We can conclude that dry-curing and stewing are the two crucial stages to form the umami taste profile in duck breast meat.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46891534","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

The Animal Health Law-Regulation EU 2016/429 and the Future of Food Safety and Free Commerce in Europe 欧盟2016/429动物卫生法条例与欧洲食品安全和自由贸易的未来

食品科学与工程:英文版(美国) Pub Date : 2018-02-28 DOI: 10.17265/2159-5828/2018.02.001

G. Ruffo, V. Locatelli, F. Maraschi, P. Fossati

引用次数: 2

Success Stories in Asia’s Quest for Increasing Its Domestic Milk Production 亚洲寻求提高国内牛奶产量的成功案例

食品科学与工程:英文版(美国) Pub Date : 2018-02-28 DOI: 10.17265/2159-5828/2018.02.003

J. Moran, G. Walker, M. A. Salam

引用次数: 0

The Effect of Different Chemical Agents on the Prevention of Enzymatic Browning in Banana 不同化学药剂对香蕉酶促褐变的防治作用

食品科学与工程:英文版(美国) Pub Date : 2018-02-28 DOI: 10.17265/2159-5828/2018.02.005

G. Yildiz

{"title":"The Effect of Different Chemical Agents on the Prevention of Enzymatic Browning in Banana","authors":"G. Yildiz","doi":"10.17265/2159-5828/2018.02.005","DOIUrl":"https://doi.org/10.17265/2159-5828/2018.02.005","url":null,"abstract":"This study was conducted to test the concept of fresh cut banana slices with the effects of chemical treatments on the surface appearance and selected quality indexes of banana samples right after cutting and during 2-week of storage at refrigeration conditions (0-4 °C). Banana slices were treated with an ascorbic acid, sodium chloride, citric acid, calcium chloride, and sodium carbonate, water (room temperature), and hot water (65 °C). Quality attributes, e.g. color, PPO (polyphenol oxidase) activities, surface appearance of the cut bananas were compared. Banana slices immersed in sodium chloride, calcium chloride, citric acid and sodium ascorbate showed visual traces of browning during storage at 4 °C. After 14 days of storage, only ascorbic acid treated banana samples showed moderate browning, while all other treatments were severely affected. Browning was more severe for the samples immersed in water for all storage times. The browning measurement (a value) became increasingly positive from first to fourteenth day storage. It was observed that the inactivation of PPO enzyme was achieved for the ascorbic acid treated sample most. Rather than ascorbic acid treatment, cut banana samples showed less PPO enzyme activity for sodium chloride, citric acid, calcium chloride, sodium carbonate, hot water, and water (room temperature) treatments, subsequently. There were no significant changes observed on the different chemical treatments (sodium chloride, citric acid, calcium chloride, and sodium carbonate) except ascorbic acid. In overall, ascorbic acid was found to be the most efficient treatment on the inactivation of PPO enzyme activity among all the treatments. Beside the inactivation of the enzyme, ascorbic acid showed a better success to prevent color degradation of bananas. This study showed that ascorbic acid treatment is an effective chemical agent on the inactivation of browning enzymes.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49262198","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: 10

Ethanol Extraction of Hyoscyamus niger and Hypericum calycinum Evaluated for Acaricidal Activity against Tetranychus urticae Koch (Acari: Tetranychidae) 用乙醇提取黑叶猴和金丝桃对二斑叶螨的杀螨活性评价

食品科学与工程:英文版(美国) Pub Date : 2018-01-28 DOI: 10.17265/2159-5828/2018.01.005

P. Erdoğan, E. Hassan, B. Yilmaz, G. Saltan

{"title":"Ethanol Extraction of Hyoscyamus niger and Hypericum calycinum Evaluated for Acaricidal Activity against Tetranychus urticae Koch (Acari: Tetranychidae)","authors":"P. Erdoğan, E. Hassan, B. Yilmaz, G. Saltan","doi":"10.17265/2159-5828/2018.01.005","DOIUrl":"https://doi.org/10.17265/2159-5828/2018.01.005","url":null,"abstract":"Hyoscyamus niger L. (Solanaceae) and Hypericum calycinum L. (Hypericaceae) were collected from two provinces Bursa and Ankara in Turkey during flowering stages. Extracts obtained from H. niger and H. calycinum were tested against two-spotted mite as an acaricidal pesticide. Bioassay experiments were carried out under laboratory conditions using two different methods namely, leaf disc dipping and direct leaf spraying. Two-spotted mite was reared in insectary using Phaseolus vulgaris L. (Fabaceae). In the leaf dipping method, H. niger extract resulted in an effective adjusted mortality for larvae of 87.13% and for adults of 81.66%. For H. calycinum the adjusted mortality for larvae and adults was 77.77% and 85.97% respectively at the highest concentration. In larval stage, LC50 values were 5.47 w/v and 3.32 w/v dipping and spraying method respectively. In addition, adult stage, it was determined that LC50 values were 1.17 w/v and 3.56 w/v in both methods. For leaf spraying method. H. niger resulted in an adjusted showed an effect against larvae and adults mortality rate was 95% and 91% respectively. However, H. calycinum mortality percentage was 80% and 87% at 12% concentration, with LC50 values of 9.62 w/v and 2.13 w/v in dipping method. In this research apart from mortality effects on egg, reproduction was also investigated. Each concentration showed that treated females laid less eggs compared to the untreated females.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44408854","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: 2

The Developmental Stages of Rice (Bap) Culture in Korea: From Food Insufficiency towards Trade Dependency 韩国水稻文化的发展阶段:从粮食不足到贸易依赖

食品科学与工程:英文版(美国) Pub Date : 2018-01-28 DOI: 10.17265/2159-5828/2018.01.003

Kim Bok-rae

引用次数: 3

Effects of Storage and Heating on Serum Viscosity of Commercial Hot Break Tomato Paste 贮存和加热对商品热破番茄酱血清粘度的影响

食品科学与工程:英文版(美国) Pub Date : 2018-01-28 DOI: 10.17265/2159-5828/2018.01.002

H. Yeom, M. Ramírez, J. Conte

引用次数: 1

The Clinical Use of Mediator Release Test in Food Sensitivities 介体释放试验在食品致敏中的临床应用

食品科学与工程:英文版(美国) Pub Date : 2018-01-28 DOI: 10.17265/2159-5828/2018.01.007

D. Adamczak

引用次数: 0

Multiple Antimicrobial Resistance of Extended Spectrum Beta-Lactamase-Producing Escherichia coli from Small-Scaled Poultry Farms and Retail Chicken 小规模家禽养殖场和零售鸡肉产广谱β -内酰胺酶大肠杆菌的多重耐药性

食品科学与工程:英文版(美国) Pub Date : 2018-01-28 DOI: 10.17265/2159-5828/2018.01.001

A. KILONzO-NThENGE, S. Nahashon, Siqin Liu, R. Sandhu, KourtneyDaniels

{"title":"Multiple Antimicrobial Resistance of Extended Spectrum Beta-Lactamase-Producing Escherichia coli from Small-Scaled Poultry Farms and Retail Chicken","authors":"A. KILONzO-NThENGE, S. Nahashon, Siqin Liu, R. Sandhu, KourtneyDaniels","doi":"10.17265/2159-5828/2018.01.001","DOIUrl":"https://doi.org/10.17265/2159-5828/2018.01.001","url":null,"abstract":"Antibiotics used for agricultural purpose has contributed to the increased prevalence of antibiotic-resistant bacteria. The goal of this study was to investigate the prevalence and antimicrobial resistance of ESBL-producing E. coli in small-scaled poultry farms and retail chicken. The cultured E. coli isolates were subjected to phenotypic tests, susceptibility tests, and the polymerase chain reaction for detection of blaCTX-M, blaSHV, and blaTEM genes. From 120 samples each of chicken feces, retail chicken, soil and chicken feed, ESBL-producing E. coli isolates were detected in 75.9%, 63.6%, 39.2%, and 13.3% of the samples, respectively. Minimum inhibitory concentration (MICs) values indicated that ESBL-producing E. coli were resistance to ampicillin (MIC ≥ 32 μg/mL), gentamicin (MIC ≥ 16 μg/mL), cefotaxime (MIC ≥ 4 μg/mL) and ceftriaxone (MIC ≥ 4 μg/mL), respectively. The total resistance for imipenem was also observed at 1.0% (MIC ≥ 4 μg/mL) and none of the isolates were resistant to ceftazidime (MIC ≥ 16 μg/mL). ESBL-producing E. coli from chicken feces and retail chicken carried blaSHV gene at a rate of 6.8% and 5.7%, respectively and blaCTX-M gene was also revealed at 2.9% in retail chicken. Moreover, ESBL-producing E. coli isolated from soil harbored blaSHV and blaCTX-M genes at 5%. None of the feed samples yielded ESBLs genes. Twenty three resistance patterns were observed for multi-resistant ESBL-producing E. coli. This study highlights the prevalence of multi-antimicrobial resistant ESBL-producing E. coli in small-scaledpoultry farms and retail chicken, hence the need to review poultry management practices to minimize the occurrence.","PeriodicalId":68173,"journal":{"name":"食品科学与工程:英文版(美国)","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48238107","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