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Optimization of conditions for supercritical fluid extraction of flavonoids from hops (Humulus lupulus L.)

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2005年第10期6卷 999-1004页

作者：何国庆熊皓平陈启和阮晖王肇悦 TRAORé Lonseny Department of food Science and Nutrition Zhejiang University Hangzhou 310029 China Department of food Science and Nutrition University of Conakry PB 1147 Guinea

Waste hops are good sources of flavonoids. Extraction of flavonoids from waste hops (SC-CO2 extracted hops) using supercritical fluids technology was investigated. Various temperatures, pressures and concentrations of ethanol (modifier) and the ratio (w/w) of solvent to material were tested in this study. The results of single factor and orthogonal experiments showed that at 50 °C, 25 MPa, the ratio of solvent to material (50%), ethanol concentration (80%) resulted in maximum extraction yield fla- vonoids (7.8 mg/g). HPLC-MS analysis of the extracts indicated that flavonoids obtained were xanthohumol, the principal prenylflavonoid in hops.

关键词： Carbon dioxide Carbon disulfide Ethanol food processing Medicine Optimization Pressure Solvents Temperature

Controlling infestation of a chocolate factory by Plodia interpunctella by combining mating disruption and the parasitoid Habrobracon hebetor

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Insect Science 2017年第3期24卷 503-510页

作者： Pasquale Trematerra Annachiara Oliviero Sara Savoldelli Matthias Scholler Department of Agricultural Environmental and Food Sciences University of Molise Via De Sanctis 86100 Campobasso Italy Department of food Environmental and Nutritional Sciences Universit& degli Studi di Milano Via Celoria 2 20133 Milan Italy Faculty of Life Sciences Humboldt-Universit#t zu Berlin Lentzeallee 55/57 14195 Berlin Germany

A field experiment of 4 years＇ duration was carried out to evaluate the ef- ficacy of combining the mating disruption （MD） formulation Dismate ZETA （（9Z,12E）- tetradecadienyl acetate）, with the parasitoid Habrobracon hebetor against the Indianmeal moth Plodia interpunctella in a chocolate factory. The experimental period began early in 2011 and ended in late 2014. Begane Dismate dispensers were placed in the facility from 2011 to 2014 and H. hebetor was released in 2014. Pheromone-baited traps were used to monitor the flight activity of the male moths and oviposition Petri dish traps were placed to assess the progeny production ofP. interpunctella females. Following the start of MD, a decrease in the number ofP. interpunctella males caught in monitoring traps was observed from 2011 to 2013. A further decline in the moth population was noted in 2014, when MD was combined with the release of parasitoids. The presence of larvae in the oviposition cups was occasionally observed throughout the monitoring period, from 2011 to 2014. This study demonstrates that the combined system of MD and parasitoids is an effective and reliable technique that can be used to successfully control P. interpunctella.

关键词： control food processing integrated pest management mating disruption parasitoid Plodia interpunctella

Refractive index sensors based on the fused tapered special multi-mode fiber

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Optoelectronics Letters 2016年第1期12卷 12-15页

作者：付兴虎修艳丽刘琴谢海洋杨传庆张顺杨付广伟毕卫红 School of Information Science and Engineering Yanshan University Qinhuangdao 066004 China The Key Laboratory for Special Fiber andFiber Sensor of Hebei Province Qinhuangdao 066004 China

In this paper,a novel refractive index(RI) sensor is proposed based on the fused tapered special multi-mode fiber(SMMF).Firstly,a section of SMMF is spliced between two single-mode fibers(SMFs).Then,the SMMF is processed by a fused tapering machine,and a tapered fiber structure is ***,a fused tapered SMMF sensor is obtained for measuring external *** RI sensing mechanism of tapered SMMF sensor is analyzed in *** different fused tapering lengths,the experimental results show that the RI sensitivity can be up to 444.517 81 nm/RIU in the RI range of 1.334 9—1.347 *** RI sensitivity is increased with the increase of fused tapering ***,it has many advantages,including high sensitivity,compact structure,fast response and wide application *** it can be used to measure the solution concentration in the fields of biochemistry,health care and food processing.

关键词： Fibers food processing Refractometers Single mode fibers

Transition towards sustainability in agriculture and food systems:Role of information and communication technologies

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Information processing in Agriculture 2018年第4期5卷 456-464页

作者： Hamid El Bilali Mohammad Sadegh Allahyari Centre for Development Research University of Natural Resources and Life Sciences(BOKU)ViennaAustria Department of Agricultural Management Rasht BranchIslamic Azad UniversityRashtIran University of Gastronomic Sciences Piazza Vittorio Emanuele 9I-12042 Pollenzo(Cuneo)Italy

food sustainability transitions refer to transformation processes necessary to move towards sustainable food *** is one of the most important ongoing transformation processes in global agriculture and food *** review paper explores the contribution of information and communication technologies(ICTs)to transition towards sustainability along the food chain(production,processing,distribution,consumption).A particular attention is devoted to precision agriculture as a food production model that integrates many *** can contribute to agro-food sustainability transition by increasing resource productivity,reducing inefficiencies,decreasing management costs,and improving food chain *** paper also explores some drawbacks of ICTs as well as the factors limiting their uptake in agriculture.

关键词： Sustainability transitions ICT Agriculture digitization food supply chain food processing Distribution Consumption

Bacteriocins as antimicrobial and preservative agents in food:Biosynthesis,separation and application

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food Bioscience 2022年第2期46卷 749-771页

作者： Deepak Kumar Verma Mamta Thakur Smita Singh Soubhagya Tripathy Alok Kumar Gupta Deepika Baranwal Ami R.Patel Nihir Shah Gemilang Lara Utama Alaa Kareem Niamah M´onica L.Ch´avez-Gonz´alez Carolina Flores Gallegos Cristobal Noe Aguilar Prem Prakash Srivastav Agricultural and food Engineering Department Indian Institute of Technology KharagpurKharagpur721302West BengalIndia Department of food Technology School of SciencesITM UniversityGwalior474001Madhya PradeshIndia Department of Nutrition and Dietetics University Institute of Applied Health SciencesChandigarh UniversityChandigarh140413PunjabIndia Division of Post-harvest Management ICAR-Central Institute for Subtropical Horticulture(Ministry of Agriculture and Farmers WelfareGovernment.of India)Lucknow(UP)226101India Department of Home Science Arya Mahila PG CollegeBanaras Hindu UniversityVaranasiUttar Pradesh221005India Division of Dairy Microbiology Mansinhbhai Institute of Dairy and Food Technology-MIDFTDudhsagar Dairy CampusMehsana384002GujaratIndia Faculty of Agro-Industrial Technology Universitas PadjadjaranSumedang45363Indonesia Center for Environment and Sustainability Science Universitas PadjadjaranBandung40132Indonesia Department of food Science College of AgricultureUniversity of BasrahBasra CityIraq Bioprocesses and Bioproducts Research Group and Nanobioscience Group.food Research Department School of Chemistry.Autonomous University of CoahuilaSaltillo Campus25280CoahuilaMexico

Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins in food *** increasing demand by the food industry to extend keeping quality and prevent spoilage of various food products has appealed for new preservatives and new methods of ***,to discover the novel spectrum of antimicrobial compounds that could effectively battle food-borne pathogens,bacteriocins have been intensively studied in the last few ***,great attention has been paid to the application of lactic acid-bacterial bacteriocins targeting food spoilage-causing or pathogenic microorganisms with no significant side *** mechanisms of action like pore-formation,retarding cell-wall/nucleic acid/protein synthesis have been proposed and described for diverse ***,the syntheses,purification of bacteriocins in addition to their applications as antimicrobial and preservative agents in food processing are reviewed in *** review will also discuss the preservative effect of bacteriocins and their combinations having multiple modes of action(hurdle approach)to reduce the microbial load as well as antimicrobial resistance.

关键词： Lactic acid bacteria Bacteriocins Preservative food-borne pathogens food processing

The role of digital technologies in supporting and improving fishery and aquaculture across the supply chain-Quo Vadis?

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Aquaculture and Fisheries 2023年第4期8卷 365-374页

作者： Neil J.Rowan Bioscience Research Institute Technological University of the ShannonMidlands Midwest(TUS)AthloneN37 HD68Ireland Empower Eco^(™)Innovation Hub TUSAthloneN37 HD68Ireland CURAM Research Centre NUIGalwayH91 TK33Ireland

Fish constitute important high protein products to meet the demands of an increasing global ***,the continued depletion of wild fish stocks is leading to increased strain on the aquaculture sector in terms of sustaining the supply of fish and seafood to global *** the fact that aquaculture is more diversified than other agriculture sectors,there are significant pressures on the industry to continue innovating in order to enable sustainability including increased fish production,improved appropriate selection of species,disease mitigation,reduced wastage,preventing environmental pollution and generating more employment *** viewpoint article addresses how digital transformation can help support and meet expansion needs of the fisheries/aquaculture industries that includes exploiting and harnessing ICT,IoT,Cloud-edge computing,AI,machine learning,immersive technologies and *** technologies are bringing significant operational benefits for global food chain,improving efficiencies and productivity,reducing waste,contamination and food *** focus on digital technologies has recently evolved to Industry 5.0 where AI and robotics are coupled with the human mind in order to advance human-centric *** viewpoint describes the role of Quadruple helix Hub(academic-industry-government and society)in delivering a convergent holistic approach to meeting the diversity of fishery industry needs by connecting and placing fisheries centrally in a defined ecosystem of *** includes specialist training,testing technologies,providing access to finance and fostering disruption through aquaculture accelerator initiatives such as that provided by Hatch *** digital Innovation Hubs trans-regionally,nationally and internationally will also help mitigate against significant risks for the fisheries and aquaculture industry including climate change,global pandemics and conflicts that can jeopardize fish an

关键词： Digital transformation Sustainability End-to-end monitoring food processing Disruptive innovation

Electrospun food-Grade Ultrafine Fibers from Pectin and Pullulan Blends

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food and Nutrition Sciences 2016年第7期7卷 636-646页

作者： Shih-Chuan Liu Ran Li Peggy M. Tomasula Ana M. M. Sousa Linshu Liu Dairy and Functional foods Research Unit Eastern Regional Research Center Agricultural Research Service US Department of Agriculture Wyndmoor PA USA School of Diet and Industry Management Chung-Shan Medical University and Department of Nutrition Chung Shan Medical University Hospital Taiwan State Key Laboratory of Hollow Fiber Materials and Processes School of Materials Science and Engineering Tianjin Polytechnic University Tianjin China

Electrospinning was used to produce ultrafine fibers and fibrous mats from aqueous solutions containing two edible polysaccharides: pectin (PEC) and pullulan (PUL). The process excluded the use of a synthetic carrier polymer or non-aqueous solvents thus maintaining the food-grade status of the components. The inclusion of PUL reduced the surface tension and electric conductivity of pectin solution, and promoted molecular entanglement between PEC and PUL as confirmed by rheological analysis. The spinnability of either polysaccharide was promoted by inclusion of the other. Cross-linking PEC networks were obtained by soaking the fibrous mats in successive Ca2+ solution. The fibrous mats can be used to carry bioactive compounds as demonstrated using probiotic bacteria Lactobacillus rhamnosus GG (LGG) as a model bioactive compound. The research is significant for the development of food products with unique textures and functionalities.

关键词： food processing Ultrafine Fiber Pectin Pullulan Lactobacillus Rhamnosus GG (LGG) Functional foods

Effect of the Various Processed food of the Far North Cameroon on the Glycemic Index

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food and Nutrition Sciences 2014年第9期5卷 779-786页

作者： Benoit B.Koubala Germain Kansci Abdoulaye N.P.Fifen Angèle I.Ngoufack Yvette C.M.Dadjeu Department of Life and Earth Sciences University of MarouaMarouaCameroon Department of Biochemistry University of YaoundéIYaoundéCameroon

Metabolic Syndrome (MS) has reached a pandemic proportion and has an impact on the incidence and severity of cardiovascular pathologies. This study was conducted to evaluate the effect of different processed food commonly consumed in Maroua (Far North Region, Cameroon) on the Glycemic Index (GI). To ameliorate the follow up of MS and population’s nutrition education, a survey was conducted among 200 families. The ten most consumed meals were selected after a food survey among 200 families. The meals were mostly made of a vegetable soup associated to a high carbohydrate staple. Vegetables and cereals were processed according to the food survey results. Then, a food tolerance test was performed on 30 male volunteers living in the same region. Among them, 12 were selected with an average age of 28.25 and a mean BMI of 19.63. They were studied on separate occasions in the morning after an overnight fast. After fasting, blood glucose was taken before and (15, 30, 45, 60, 90 and 120 minutes) after eating a test meal compared to sucrose and glucose solution (33.33%) used as reference. Glycemic response curves were used to calculate the gi of each meal. Results show that GI of the tested meals varied significantly (p < 0.05) between 20 and 79. Red millet porridge with kelenkelen-beans (Cochorus oletorius-Vigna unguiculata) sauce and red millet porridge with kelenkelen-peanut (Cochorus oletorius-Arachis hypogea) sauce exhibited the lowest GI. The highest GI was observed in corn porridge associated with fresh okra (Hibuscus esculentus) or with tasba (Cassia tora)-okra-beans sauce.

关键词： food processing Meals Glycemic Index Glycemia Far North Cameroon

Spotlight on Shanxi very mature vinegar

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Agricultural Science & Technology 2005年第2期6卷 23-28页

作者： Shan Fang Wang Lixia Li Wende Institute of Agricultural Products Comprehensive Utilization Shanxi Academy of Agricultural Sciences Taiyuan 030031 China Cereal Chemistry ＆ Quality Analysis Laboratory Shanxi University Taiyuan 030006 China

There are four kinds of the most famous vinegars in China. Qingxu Very Mature Vinegar of Shanxi Province is number one. Three others are Zhenjiang Savory Vinegar of Jiangsu Province, Baoning Bran Vinegar of Sichuan Pr... 详细信息

关键词： food processing food quality health history vinegar