检索结果-内蒙古大学图书馆

4th International Conference on Cybernetics and Intelligent System, ICORIS 2022

作者： Bimantio, Mohammad Prasanto Putra, Dian Pratama Suparyanto, Teddy Ferhat, Amallia Nugraha, Nanda Satya Hidayat, Alam Ahmad Pardamean, Bens Institute of Agriculture STIPER Department of Food and Agricultural Technology Yogyakarta Indonesia Institute of Agriculture STIPER Department of Agrotechnology Yogyakarta Indonesia Bioinformatics and Data Science Research Center Bina Nusantara University Jakarta11480 Indonesia Institute of Agriculture STIPER Department of Agricultural Socio-Economics Yogyakarta Indonesia Institute of Agriculture STIPER Department of Forestry Yogyakarta Indonesia Bina Nusantara University BINUS Graduate Program - Master of Computer Science Computer Science Department Jakarta11480 Indonesia

ISBN: (纸本)9781665453950

In this era of digital world information, farmers face challenges about information management of huge data and the complexity of processes in precision farming. The data collection carried out so far can cause several difficulties, especially if the data is needed by the government or academics to support decision-making. Agricultural data collection applications only cover 12% of the market share of Android-based agriculture-based applications. In this study, Tani Milenial application is present as an alternative to support agricultural data collection activities in Indonesia. This application encourages farmers to be active and contribute independently to their role as subjects of agricultural development and is accustomed to digitally recording their agricultural activities. In this developed application system, the community, especially farmers and farmer groups, will find it easier to get information about agricultural potential data around where they carry out agricultural activities and can access this information online. Tani Milenial works as a guide to help farmers and transform agriculture but still have some gaps which should be checked and removed. The data collected can be used by various parties for research and decision-making. The app can be further improved to develop new features related to education, market information, and goods. © 2022 IEEE.

关键词： Decision making

来源：评论

学校读者我要写书评

暂无评论

Impact of the physicochemical parameters on the sensory characterization of Brazilian coffee by the CATA method

Food Chemistry Advances

引用

food Chemistry Advances 2023年 3卷

作者： Neves, Anna Luiza Santana Martinez, Jéssica Rosales Maciel, Maria Inês Sucupira de Melo, Michelle Rayssa Pereira Veríssimo, Caio Monteiro Arruda, Luciana Leite de Andrade Lima Food Science and Technology Pos-Graduate Program Universidade Federal Rural de Pernambuco Dois Irmãos Rua Dom Manuel de Medeiros s/n PE Recife CEP 52171-900 Brazil

This research aims to evaluate the sensory description of arabica and canephora coffee by consumers, identify how and canephora coffee by consumers, and identify how physicochemical variables affect sensory perception. Three Brazilian coffees (two arabica and one canephora) were determined sensorial attributes by the Check-All-That-Apply (CATA) method with 190 consumers in a home test, and physicochemical (pH and caffeine content) and chromatic parameters. The results showed that visual perception, brightness, and orange coloration are the main means used to distinguish arabica coffee from commercial coffee. In addition, the perception of sweeter aromas (toffee, vanilla, and caramel spread), chocolate with greater intensity, and the less intense bitterness taste were important typicality markers to differentiate arabica coffee (cv. Typica). The analysis of the correlations between caffeine and bitterness, sweetness, and acidity demonstrates the consumer's ability to perceive basic tastes in the different coffee samples. The chromatic parameters obtained significant correlations with visual, olfactory, and gustatory attributes. This study indicated the consumer's ability to establish typical traits for Arabica coffee depending on the place of cultivation. In addition, consumers perceive the influence of physicochemical variables on sensory attributes, highlighting the need for quality in an increasingly demanding and globalized market. © 2023

关键词： Caffeine Consumers Home use testing Sensorial describe Typica

来源：评论

学校读者我要写书评

暂无评论

Effects of electron-beam (E-beam) irradiation on the postharvest quality of ‘golden’ papayas

Food Physics

引用

food Physics 2025年 2卷

作者： Oliveira, Patrícia Souza de Coelho, Caroline Corrêa de Souza Campos, Rodrigo da Silveira Freitas-Silva, Otniel Freire Júnior, Murillo Graduate Program in Food Science and Technology Federal Rural University of Rio de Janeiro UFRRJ BR 465 Km 7 RJ Seropédica 23890-000 Brazil Food and Nutrition Graduate Program Federal University of State of Rio de Janeiro UNIRIO Av. Pasteur 296 Rio de Janeiro 22290-240 Brazil Embrapa Agroindústria de Alimentos Av. das Américas 29501 RJ Rio de Janeiro 23020-470 Brazil

Brazilian papaya production and exports have increased in recent years, and as a phytosanitary requirement, emerging technologies have been introduced into the agricultural chain. Electron beam (E-beam) irradiation has phytosanitary potential for the treatment of fruits, as it is safe and effective in controlling agricultural pests, extending the shelf life of the fruits, and preserving their quality. E-beam irradiation doses of 1, 3, and 5 kGy were applied on 'Golden' papaya fruit, with non-irradiated fruits (0 kGy) used as a control were applied on 'Golden' papaya fruit inoculated with fungi Colletotrichum gloeosporioides and Phoma caricae-papayae to verify if this technology could reduce postharvest diseases from the papaya rot complex. Also, this study evaluated the effects of the same E-beam doses on the postharvest quality of papayas, by analyzing physicochemical characteristics such as titratable acidity (TA), total soluble solids (TSS), Total Phenolic Content (TPC), firmness, and weight loss, as well as enzymatic activity of pectin methylesterase (PME) and polygalacturonase (PG) in the fruit. E-beam irradiation did not affect these variables. A difference was observed among the tested doses on the TA, TSS, TPC, and weight loss with the temperature increase during storage. In the other analysis, PME and PG activity and firmness were not influenced by the irradiation doses. Fruit at the 1 kGy, in general, had similar results as the control ones, this dose also was effective in reducing the growth of C. gloeosporioides and P. caricae-papayae and maintaining the quality of fruit since the doses of 3 and 5 kGy caused injuries to them. © 2025 The Authors

关键词： Enzymes Fruit physiology Fungi Postharvest pathology Radiation

来源：评论

学校读者我要写书评

暂无评论

Rosa multiflora fructus and its active compound ellagic acid improve depressive-like behaviors in mice via monoamine oxidase inhibition

引用

Biomedicine and Pharmacotherapy 2025年 188卷 118169-118169页

作者： Kim, Minji Lim, Dong Wook Kim, Min-Sun Nam, Heejin Shin, Sooim Lee, Changho Um, Min Young Food Functionality Research Division Korea Food Research Institute Wanju 55365 South Korea Department of Food Biotechnology University of Science & Technology Daejeon 34113 South Korea Interdisciplinary Program of Bioenergy and Biomaterials Graduate School College of Engineering Chonnam National University Gwangju 61186 South Korea Department of Biotechnology & Bioengineering College of Engineering Chonnam National University Gwangju 61186 South Korea

Depression is a significant global health challenge, imposing severe social and economic burdens. Rosa multiflora fructus possesses a range of biological properties;however, its role in reducing stress hormone-induced depression remains unclear. This study examined the antidepressant effects of Rosa multiflora fructus extract (RMFE) on corticosterone (CORT)-induced depressive-like behaviors in mice and explored the underlying molecular mechanisms. ICR mice were administered CORT (40 mg/kg/day, i.p.) for 8 weeks to induce depressive-like behaviors. They were then treated with RMFE (100 or 300 mg/kg/day, p.o.) or selegiline (10 mg/kg/day, p.o.) as a positive control. RMFE treatment significantly alleviated depressive-like behaviors, as evaluated by the tail suspension and forced swimming tests. Furthermore, RMFE reduced hippocampal astrocyte hypertrophy and lowered the protein and mRNA expression of monoamine oxidase A and B (MAOA and MAOB). Phytochemical analysis using UPLC-MS/MS identified five flavonoids in RMFE, including ellagic acid (EA), hyperoside, isoquercetin, quercetin, and quercetin-3-glucuronide. In silico molecular docking revealed that these phenolic compounds interact with MAOA and MAOB, with EA exhibiting the strongest binding affinity. Consistently, EA administration effectively alleviated depressive-like behaviors and increased monoamine neurotransmitter levels in CORT-treated mice. These results suggest that RMFE exerts antidepressant effects by inhibiting MAO, restoring monoamine levels, and modulating hippocampal astrocytic hypertrophy, with EA identified as the primary bioactive compound driving its efficacy. © 2025

关键词： Corticosterone Depression Ellagic acid Monoamine oxidase Rosa multiflora fructus

来源：评论

学校读者我要写书评

暂无评论

The effect of pre-treatment on chemical characteristics of pumpkin seeds (Cucurbita moschata Durch)

引用

AIP Conference Proceedings 2023年第1期2596卷

作者： Akbar Suhaji Meta Mahendradatta Zainal Graduate School of Food Science and Technology Master Program Hasanuddin University Makassar Indonesia Food Science and Technology Study Program Hasanuddin University Makassar Indonesia

Pumpkin seeds (Cucurbita moschata Durch) are high in nutrients and health-promoting components. Pumpkin seeds also have anti-nutritional compounds that can reduce the availability of minerals and proteins. Since an antinutrient, phytic acid has negative qualities, as it may bind to several vital minerals, rendering them inaccessible. This study aims to determine the effect of pre-treatment on phytic acid and the proximate composition of pumpkin seeds. Pre-treatments of pumpkin seeds (Cucurbita moschata Durch) were done by soaking at 45 ℃, fermentation with LAB (L. Plantarum), and germination. Proximate analysis and phytic acid content analysis were performed and obtained the best treatment for each nutrient content. The highest carbohydrate content (13.88%) was obtained from the soaking pre-treatment at 45 ℃. The highest fat (34.72%) and ash ((3.11%) content were obtained from fermentation pre-treatment. The highest protein content (39.85%) and the highest water content (3.71%) were obtained from the germination pre-treatment. The highest fiber content (8.04%) was obtained from untreated pumpkin seeds. The lowest phytic acid (0.062%) was obtained from germination pre-treatment, while phytic acid content obtained from fermentation and soaking pre-treatments was 0.072% and 0.065%, respectively. In conclusion, pre-treatments on pumpkin seeds in this study have decreased phytic acid content and changed their proximate composition.

关键词：

来源：评论

学校读者我要写书评

暂无评论

Extraction of Cocoa Butter (Theobroma Cacao) Using Supercritical Carbon Dioxide as Solvente: Thermodynamic Modeling and Kinetic Parameters

SSRN

引用

SSRN 2023年

作者： de Aguiar, Ivonete Quaresma da Silva Santos, Patrícia Oliveira Lima, Giulia Victória Silva Menezes, Eduardo Gama Ortiz Carvalho Júnior, Raul Nunes de Department of Food Technology Center for Natural Sciences and Technology University of the State of Pará Travessa Enéas Pinheiro 2626 Belém66.095-100 Brazil Extraction Laboratory Graduate Program in Food Science and Technology Federal University of Pará Belém66075-110 Brazil Center for the Valorization of Bioactive Compounds in the Amazon Guamá Science and Technology Park Avenida Perimetral da Ciência km 01 Belém66.095-780 Brazil Federal Institute of Education Science and Technology of Rondônia IFRO Rondônia Porto Velho Brazil

Extraction with supercritical carbon dioxide is highly efficient to solubilize and obtain non-polar extracts with high added value and, therefore, has been widely used to extract vegetable oils and fats of interest to the food industry. However, despite its proven efficiency, studies on the application and mathematical modeling of supercritical fluid technology to obtain cocoa butter are still scarce. This present work aimed to extract cocoa butter from cocoa shells using supercritical carbon dioxide through experimental tests in the isotherms of 40 and 80°C combined with the pressures of 200, 300, and 400 bar, and mathematical modeling made to estimate the characteristic times, thermodynamic solubility and extraction rates. The best extraction yield (14.64±0.70% on a dry basis) was obtained at 80°C, and 300 bar, with the highest extraction rate in the first minutes of extraction © 2023, The Authors. All rights reserved.

关键词： Supercritical fluids

来源：评论

学校读者我要写书评

暂无评论

Unveiling the Bioactivities and Bioaccessibility of Phenolic Compounds from Organic Coffee Husks Using an in Vitro Digestion Model

SSRN

引用

SSRN 2023年

作者： Abreu, Thaianaly Leite Estévez, Mario de Carvalho, Leila Moreira de Medeiros, Lorena Lucena da Silva Pereira, Valquíria Cardoso Salu, Bruno Ramos Vilela Oliva, Maria Luiza Madruga, Marta Suely Alencar Bezerra, Taliana Kênia Post-Graduate Program in Food Science and Technology Department of Food Engineering Technology Centre Federal University of Paraiba PB João Pessoa58051-900 Brazil Research Institute of Meat and Meat Products IPROCAR TECAL Research Group Universidad de Extremadura Cáceres10003 Spain Department of Biochemistry Federal University of São Paulo SP São Paulo Brazil

The large amounts of by-products generated in the coffee industry are a problem for a sustainable agro-industry. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate their potential as a source of bioactive dietary components. To achieve this objective, three extracts were prepared, namely extractable polyphenols (EP), hydrolyzable non-extractable polyphenols (HNEP) and non-extractable polyphenols (NEP). These extracts were characterized and evaluated for their bioactive properties after simulated gastrointestinal digestion. The results show that the extraction process affects the occurrence of phenols from coffee peels, especially for caffeic acid, gallic acid, and chlorogenic acid. The condensed phenols and polyphenols found in the extracts and digests not only showed antioxidant properties against ABTS, FRAP and DPPH radicals, but also had remarkable bioavailability and anticoagulant potential. These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements. © 2023, The Authors. All rights reserved.

关键词： Antioxidants

来源：评论

学校读者我要写书评

暂无评论

Amazonian fruits: A systematic review of the literature and critical analysis of its trends

引用

food Bioscience 2024年 62卷

作者： Cruz, Josias Martins dos Anjos Corrêa, Renilto Frota Sanches, Edgar Aparecido Campelo, Pedro Henrique Bezerra, Jaqueline de Araújo Center for Studies in Science and Technology in the Amazon (NECTAM) Amazonas Manaus Brazil Graduate Program in Chemistry Federal University of Amazonas (UFAM) Amazonas Manaus Brazil Laboratory of Nanostructured Polymers Federal University of Amazonas (UFAM) Amazonas Manaus Brazil Department of Food Technology Federal University of Viçosa (UFV) Minas Gerais Viçosa Brazil

The Amazon is rich in fruits that are primarily used by the local population for food purposes. In addition to their nutritional benefits, they are also important for the economic development of the region. In recent years, these fruits have attracted considerable attention from researchers due to their chemical composition, properties, and potential applications. The aim of this study was to analyze the research trends surrounding Amazonian fruits. The documents used in this review include 75 research articles (identified through the Ordinatio index) retrieved from Scopus, and 21 patents retrieved from Google Patents and Espacenet, focusing on the use of Amazonian fruits in food technology. Amazonian fruits have been explored for their content of phenolic compounds (especially anthocyanins), carotenoids, vitamins (mainly ascorbic acid), oils, and fibers, all of which are associated with various bioactivities. In addition to the pulp, the waste generated from these fruits also contains chemical constituents with high potential, although they are usually discarded. Therefore, there is a need for discussion among different industrial and governmental sectors to implement production chains, generate income, and provide appropriate disposal for the by-products generated during the processing of Amazonian fruits, thus contributing to sustainable economic development in the Amazon. However, in general, it is observed that although many interesting results have been published, much of the academic knowledge produced has yet to be converted into income generation, mainly through the patenting of products and processes. This may be linked to a lack of investment and/or interest/awareness from the researchers themselves. © 2024

关键词： Amazon Bioactive compounds Native fruits Sustainability

来源：评论

学校读者我要写书评

暂无评论

Different Particle Sizes of Momordica Charantia Leaf Powder Modify the Rheological and Textural Properties of Corn Starch-Based 3d food Printing Ink

SSRN

引用

SSRN 2023年

作者： Fan, Meiqi Choi, Young-Jin Wedamulla, Nishala Erandi Oh, Mirae Bae, Sung Mun Yang, Daeun Kang, Hyo Tang, Yujiao Moon, Sang-Ho Kim, Eun-Kyung Division of Food Bioscience College of Biomedical and Health Sciences Konkuk University Chungju27478 Korea Republic of Department of Food Science and Nutrition College of Health Science Dong-A University Busan49315 Korea Republic of Department of Health Sciences The Graduate School of Dong-A University Busan49315 Korea Republic of Department of Food Science and Technology Faculty of Animal Science and Export Agriculture Uva Wellassa University Badulla90000 Sri Lanka Grassland and Forages Division National Institute of Animal Science Rural Development Administration Cheonan31000 Korea Republic of Gyeongnam Agricultural Research and Extension Services Jinju52733 Korea Republic of BK-21 Four Graduate Program Department of Chemical Engineering Dong-A University Busan49315 Korea Republic of School of Bio-Science and Food Engineering Changchun University of Science and Technology Changchun130600 China Center for Food and Bio Innovation Dong-A University Busan49315 Korea Republic of Nutritional Education Major Graduate School of Education Dong-A University Busan49315 Korea Republic of Nutrinomics Lab. Co. Ltd. Busan49315 Korea Republic of

The study determined the effect of incorporating Momordica charantia leaf powder (MCLP) into corn-starch 3D food-printing ink as a functional ingredient. The effects of the particle size (75, 131, and 200 μm) and quantity of MCLP on 3D printing performance, structural, textural, and rheological properties of corn starch gel were evaluated with different concentrations (5, 10, and 15% (w/w)) of corn starch. The viscoelastic properties of food inks were determined considering their behavior during extrusion and self-recovery after printing. Scanning electron microscope was used to characterize the microstructure. Based on the results, a high starch content (15%) with 5% MCLP was more favorable for 3D food printing. In addition, 3D printing performance, textural and rheological properties of formulated ink was mainly governed by the particle size of MCLP. The food ink with a 5% mass fraction of 200 μm MCLP had the highest printing precision and the best masticatory properties. © 2023, The Authors. All rights reserved.

关键词： Particle size

来源：评论

学校读者我要写书评

暂无评论

Utilizing atmospheric pressure plasma-modified soy protein isolate as a phosphate substitute to improve the rheological properties of meatballs (kung-wan)

引用

International Journal of Biological Macromolecules 2025年 312卷 144045页

作者： Hsieh, Chang-Wei Tseng, Yu-Jou Cheng, Kuan-Chen Lin, Hua-Tsung Tsai, Sheng-Yen Adi, Prakoso Huang, Shi-Ying Chang, Chao-Kai Department of Food Science and Biotechnology National Chung Hsing University South Dist. Taichung City40227 Taiwan Department of Food Science National Ilan University Shennong Road Yilan City26047 Taiwan Department of Medical Research China Medical University Hospital North District Taichung City40400 Taiwan Graduate Institute of Food Science and Technology National Taiwan University Daan District Taipei City10617 Taiwan Institute of Biotechnology National Taiwan University Daan District Taipei City10617 Taiwan Department of Optometry Asia University Wufeng Dist. Taichung City413305 Taiwan Department of Food Science Fu Jen Catholic University No. 510 Zhongzheng Rd. New Taipei City242062 Taiwan International Doctoral Program in Agriculture National Chung Hsing University South Dist. Taichung City40227 Taiwan Department of Agricultural Product Technology Sebelas Maret University Surakarta City57126 Indonesia College of Ocean Food and Biological Engineering Jimei University No.43 Yindou Rd. Fujian Province Xiamen city361021 China

This study explores the potential of plasma-modified soy protein isolate (SPI) as a phosphate replacer to reduce the use of food additives in meatballs (kung-wan). Our findings demonstrate that plasma treatment altered SPI's physicochemical properties, decreasing surface hydrophobicity, free sulfhydryl content, particle size distribution, zeta potential, and thermal stability. Circular dichroism spectroscopy demonstrated an elevated α-helix content in air and nitrogen plasma-treated SPI, alongside a reduction in random coil contents. In addition, air plasma treatment for 90 s and nitrogen plasma treatment for 60 s and 90 s led to reductions in β-sheet content by 3.1 %, 0.6 %, and 4.51 %, respectively. Nitrogen plasma-modified SPI (60 s) exhibited improved solubility (16.62 %) and water holding capacity (7.57 %), alongside enhanced emulsification (0.77–1.15 %). Kung-wan made with nitrogen plasma-modified SPI (90 s) showed an 8.8 % reduction in cooking loss and improved emulsion stability compared to unmodified SPI. Across all groups, plasma-modified SPI reduced cooking loss, with the RPN2 group exhibiting the lowest rate (7.28 ± 1.87 %), significantly lower than the control group (P group). Dynamic rheology indicated better gel integrity in kung-wan with plasma-modified SPI, while appearance, particularly color, remained unaffected by the phosphate replacement. These findings suggest that nitrogen plasma-modified SPI enhances the quality of kung-wan by improving gel structure, water retention, and emulsion stability without compromising sensory characteristics. Our study introduces a novel strategy for replacing phosphates in meat products by employing plasma-modified SPI, thereby improving the overall quality and reducing the additive content of processed meat products. © 2025

关键词： Circular dichroism spectroscopy

来源：评论

学校读者我要写书评

暂无评论

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案：

请选择收藏分类：

通借通还

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：