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- 2-diol(3-MCPD) (1)
- 2D-NMR; Camellia semiserrata Chi.; Acetyl flavonoid glycoside; Structure analysis (1)
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- 5-2 nitro salicylic acid colorimetry; the fehling reagent titration; inulin; reducing sugar (1)
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- Antifreeze peptide; Lactococcus lactis; Recombinant expression; Antifreeze activity; Freezing stress; Physiological function (1)
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Articles 511 - 533 of 533
Full-Text Articles in Life Sciences
Statistics And Analysis Of Research Literature Of Genetically Modified Food In China, Wu Songfei, Fan Jinhua
Statistics And Analysis Of Research Literature Of Genetically Modified Food In China, Wu Songfei, Fan Jinhua
Food and Machinery
Based on the theories of statistics and econometrics, the research selected 341 CNKI research papers on Chinese genetically modified food, published during 1997 and 2016. It was pointed out that these published journals demonstrated a certain degree of concentration, core scholars carried out in-depth researches and research directions representing a certain degree of regularity and extensionality. The results showed that researches of domestic scholars on genetically modified foods tend to increase, while few research literatures on natural science were found. It was necessary that the researchers should commit to studying transgenic engineering technology. However, as social science research literature revealed, …
The Origin Of Ecological Liquor-Making And Its Industrial Thought, Yu Yougui, Zeng Hao
The Origin Of Ecological Liquor-Making And Its Industrial Thought, Yu Yougui, Zeng Hao
Food and Machinery
The ecological wine products as the center have been provided, and the new model of circular economy have also been built in the industry of ecological liquor-making. Ecological liquor-making embodied in the pursuit of harmony of economic, social and ecological benefits to achieve coordinated development between the human and the nature environment, between the brewing industry and natural environment, and between social and natural environment. It was contained that the harmony thought of Taoist culture, Marx's thought of ecological ethics, the whole idea of system theory, the sustainable development's thinking of scientific development views, and the beautiful Chinese thought of …
Analysis Of Current Situation And Development Tendency Regarding Marine Food Utilization And Processing Industry, Zhang Rongbin, Tang Xu
Analysis Of Current Situation And Development Tendency Regarding Marine Food Utilization And Processing Industry, Zhang Rongbin, Tang Xu
Food and Machinery
In this paper, it was elaborated the basic situation of marine biology resources and potential of sea food development in China, and the development status of marine food industry was also analyzed. It was summarized that the product category is simple and mainly focuses on frozen seafood. Moreover, the current products feature is of low added-value and utilization rate. Therefore, we raised kinds of restraining factors of seafood industry development in China, and discussed the future trend of seafood industry development in order to promote the marine livelihood and economy.
Study On Phosphorylated Modification And Properties Of Pasteurized Egg White, Zhang Gensheng, Li Tingting, Ding Jian, Chang Hong, Wang Rui, Chi Tianqi, Tang Min
Study On Phosphorylated Modification And Properties Of Pasteurized Egg White, Zhang Gensheng, Li Tingting, Ding Jian, Chang Hong, Wang Rui, Chi Tianqi, Tang Min
Food and Machinery
Pasteurized egg white was used as raw material and modified by sodium tripolyphosphate (STP). The optimum conditions for the phosphorylation of egg white were determined by single factor and orthogonal test, for the reaction pH 7.5, the amount of STP 4%, the reaction temperature 40 ℃, and the reaction time 4 h. Under the optimal conditions, the degree of phosphoryl-ation reached 50.96 mg/g. The low-field nuclear magnetic resonance (LF-NMR) was used to observe the binding of proteins to water during the process. The results showed that the solubility, water - holding capacity, foaming property and emulsifying property of egg albumin …
Comparison Sensory Evaluation And Nutritional Value Of Taihu Crab Steamed By Different Methods, Zhu Shuang, Zhen Xin, Liu Mengyin, Xie Yunfei, Yao Weirong
Comparison Sensory Evaluation And Nutritional Value Of Taihu Crab Steamed By Different Methods, Zhu Shuang, Zhen Xin, Liu Mengyin, Xie Yunfei, Yao Weirong
Food and Machinery
The aim of this current study was to, under the premise of the best sensory quality, assess the effect of gas heated and electric steamers on the nutritional quality of Taihu crabs (Eriocheir sinensis). Based on the sensory evaluation of Taihu crabs, the optimal steaming conditions of two methods were obtained combined weight loss rates and water contents during cooking process, firstly. Under the steam condition with the best sensory quality, the nutritional quality i.e. basic nutritional components, vitamins, amino acids, fatty acids and functional components, subsequently were analyzed and assessed. The results showed that their weight loss rates increased …
Application Of Electric Driven Membrane Extraction Method In The Detection Of Selenium In Vegetables And Fruits, Li Yong, Zhang Zhouyang, Tian Fang, Tang Jiaoyan, Deng Yong
Application Of Electric Driven Membrane Extraction Method In The Detection Of Selenium In Vegetables And Fruits, Li Yong, Zhang Zhouyang, Tian Fang, Tang Jiaoyan, Deng Yong
Food and Machinery
A new method for the determination of selenium（Se） in vegetables and fruits was developed using electric membrane extraction. The effects of several factors were investigated, such as Time spent, Consumption of reagents and Detection limit of sample. The results showed that the detection limit of sample was 0.005 mg/kg by spending few time and reagent. The recovery of Se was 92.4% on an average. Through the verification of the national standard reference materials, the experimental results meet the requirements of the uncertainty. The method is suitable for the detection of selenium in fruits and vegetables.
Astudy And Reference Of U.S. Food Inspection System, Yuan Yanfang, Shang Hongye, Chen Hui, Liu Jing, Ding Ning, Song Yuande, Yang Jiaying, Luo Jie
Astudy And Reference Of U.S. Food Inspection System, Yuan Yanfang, Shang Hongye, Chen Hui, Liu Jing, Ding Ning, Song Yuande, Yang Jiaying, Luo Jie
Food and Machinery
Aiming at the U.S. food inspection system, it was analyzed, in this paper, its characters from several aspects, including the structure, operation and management mechanism, inspection belief as well as the training for inspector. It provides some suggestions to improve the food inspection system in China. Therefore, it is significant to establish an inspection system based on food safety quality system and risk analysis, a comprehensive inspection data management system, as well as a unified training and certification system for food inspectors.
Function And Innovation Of Financial System In Safety Production Of Food Enterprise, Wang Jiaming
Function And Innovation Of Financial System In Safety Production Of Food Enterprise, Wang Jiaming
Food and Machinery
For the safe production of food enterprises, it must be related to a variety of financial system related to capital investment and cost accounting and other issues. Through preventive investment, education investment and accrued expense for safe production etc., good financial institution can produce the corresponding improvement for the food safety production. However, in the current financial system of the food production safety in enterprises, there are a series of problems, such as preventive investment and education investment has not be valued, accrued expenses without reliable security and other issues, and it is difficult to play a role in promoting …
The Practical Dilemma And Improvement Path Of The Criminal Law Regulation Of Food Safety, Liu Xiaodan
The Practical Dilemma And Improvement Path Of The Criminal Law Regulation Of Food Safety, Liu Xiaodan
Food and Machinery
At present, the crime of food producers is the main one in the food safety regulation system, and some crimes in food safety regulators as well as in transport and storage. However, There are still a series of dilemma about it, including the contrary to the trend of whole food safety process control, ignoring the public security character of food safety crime, and the neglect of its economic attribute of food safety crime. Therefore, we should increase the penalties according to the crime of endangering public safety and enforce the criminal law regulation. Furthermore, a severe fine penalty should be …
Study On Flow Field Of Polylactic Acid In The Nose Transition Body Of Co-Rotating Twin-Screw Extruder, Shi Junfeng, Huang Zhigang, Jiang Weixin, Li Menglin, Zhang Hongjian
Study On Flow Field Of Polylactic Acid In The Nose Transition Body Of Co-Rotating Twin-Screw Extruder, Shi Junfeng, Huang Zhigang, Jiang Weixin, Li Menglin, Zhang Hongjian
Food and Machinery
Three-dimensional isothermal flow field of polylactic acid(PLA) of the nose transitional body of length to diameter ratio is 441 experiment with a small meshing direction twin-screw extruder head by using the PALYFLOW software. The fields of velocity, pressure, shear rate and viscosity with different process parameters are analyzed and compared. Results showed that the flow field effect become better with the increase of the screw speed and the flow rate at the appropriate temperature，but compared with the increase of the screw speed, the increase of the melt flow was more beneficial to improve mixing and plasticizing effect of the extruder …
Design Of Automatic Nut Packing Machine With Rotary Multi-Station, Wang Fengyuan, Li Lan, Li Zhen, Nie Jiajin, Zhou Jun, Cao Shuo
Design Of Automatic Nut Packing Machine With Rotary Multi-Station, Wang Fengyuan, Li Lan, Li Zhen, Nie Jiajin, Zhou Jun, Cao Shuo
Food and Machinery
Considering solution for existing nut packing machines on the market with the problems, including non-multifunction, high demanding in area occupation and human labor, a rotary multi-station automatic nut packing machine was designed. The machine combined the function of collecting quantitative and bagging the nuts, sealing with thermoplastic plastics, packing paper-bag and automatic sealing of the box. The machine mainly consisted of three systems, i.e., the feeding system with rotary controllable quantitative mechanism, the bagging system of catching and opening bags, bagging, sealing of the bags and the packing, and the sealing system for the boxes. It was verified that 720 …
Design And Manufacture Of A New Type Self-Unloading Bone Dregs Removal Suspension Coop And Bone Dregs-Falling Proof Device, Yang Fangwei, Jia Wei, Zhang Chunhui, Li Xia
Design And Manufacture Of A New Type Self-Unloading Bone Dregs Removal Suspension Coop And Bone Dregs-Falling Proof Device, Yang Fangwei, Jia Wei, Zhang Chunhui, Li Xia
Food and Machinery
Designed a kind of the new type self-unloading bone dregs removal suspension coop and bone dregs-falling proof device. The new type self-unloading bone dregs removal suspension coop is mainly composed of a cage bottom ring and the bottom cover plate, cage barrel body, along the reinforcing ring, cage cover several main body. The new type suspension coop can ensure the safety and reliability of bone processing, providing a good solution for the problem of the traditional suspension coop that has a lock cover is not strict, the pin is easy to fall. The hanging structure of the traditional suspension coop …
Development Of A Combining Sterilization Equipment Of High Pressure Carbon Dioxide Treatment And Ultra-High Pressure Homogenization Treatment, Sun Yanlin, Su Shupeng, Han Liying, Jiang Shu
Development Of A Combining Sterilization Equipment Of High Pressure Carbon Dioxide Treatment And Ultra-High Pressure Homogenization Treatment, Sun Yanlin, Su Shupeng, Han Liying, Jiang Shu
Food and Machinery
High pressure carbon dioxide treatment (HPCD) and ultra-high pressure homogenization treatment (HPH) are promising non-thermal sterilization technologies. A new type of combining sterilization technology of HPCD and HPH was developed to enhance the sterilization capabilities. The working principles, characteristics, structural components of the combining sterilization technologies were introduced systematically, and the physical prototype was developed. These three sterilization technologies were evaluated by comparing the inactivation of Saccharomyces cerevisiae, and the test results showed that the combining sterilization technology was better than that of the single one.
Freshwater Fish Pneumatic Machinery To Head-Cutting Method Research, Liu Jing, Zhang Fan, Wan Peng, Tan Hequn
Freshwater Fish Pneumatic Machinery To Head-Cutting Method Research, Liu Jing, Zhang Fan, Wan Peng, Tan Hequn
Food and Machinery
Freshwater fish head before processing as a freshwater fish processing a difficult point in the process of automated processing, to head the processing effect directly affects and restricts the freshwater fish late deep processing of the quality of the products. This paper presents A use of pneumatic cylinders contour design tool for freshwater fish mechanical processing way to head, is designed and developed A pneumatic head machine prototype, to go head machine prototype meat rate and recovery rate of head as the main performance indexes, performance parameters affecting the freshwater fish head machine prototype of fish head positioning distance, the …
Design Of Personalized Ice Cream Machine Based On 3d Printing, Hong Jian, Wang Dongyan, Li Fei, Qin Guoxuan
Design Of Personalized Ice Cream Machine Based On 3d Printing, Hong Jian, Wang Dongyan, Li Fei, Qin Guoxuan
Food and Machinery
In order to meet the personalized needs of the individual’s desiring of ice cream, an ice cream machine was designed based on the rapid prototyping technology. This machine included transmission, mechanical structures and control system. A Z-axis drive module and a Core XY two-axis one were adopted by the transmission module. Moreover, the mechanical structure was constructed by a stirring module to mix the raw material uniformly, combining a platform to enable raw material to stack layer by layer and an extrusion mechanism moving in XOY plane. The control system composed of a mechanism motion and a temperature control. It …
Research Of Air Distribution Characteristic For Single Evaporator Multiple Temperature Zones Refrigerated Truck, Zhao Yao, Tang Gangzhi, Zhu Sunke
Research Of Air Distribution Characteristic For Single Evaporator Multiple Temperature Zones Refrigerated Truck, Zhao Yao, Tang Gangzhi, Zhu Sunke
Food and Machinery
Compared to single temperature zones refrigerated truck, multiple temperature zones refrigerated truck is more comfortable with cargo demand and temperature changes. Air distribution in the truck cold room could affect its temperature significantly. In this paper, the influence of air distribution to temperature range in single evaporator multiple temperature zones refrigeration truck was studied based on CFD technology. Moreover, temperature non-uniformity problems were also analyzed. The results provided a theory basis for the design optimization of multiple zones refrigerated truck.
Control System Of Distributed Cabinet Based On Thermoelectric Cooler For Fruits And Vegetables, Zou Chidao, Lu Enli, Lu Huazhong, Zeng Zhixiong, Zhao Junhong
Control System Of Distributed Cabinet Based On Thermoelectric Cooler For Fruits And Vegetables, Zou Chidao, Lu Enli, Lu Huazhong, Zeng Zhixiong, Zhao Junhong
Food and Machinery
Preservation of environment temperature is an important factor to protect distribution quality of fruits and vegetables. In this paper, distributed cabinet based on thermoelectric cooler (TEC) for fruits and vegetables was studied while control system based on ATmega16 microprocessor of AVR series was designed. By using ICCV7 for AVR software platform and C program, software of control system was researched. After ambient temperature of distributed cabinet and water temperature of TEC system were acquainted, executions such as TEC, fans and pumps were control automatically by using a dual limit control methods. Persevered temperature of distributed cabinet and high temperature protection …
The Analysis Of Resveratrol Contents And Their Antioxidant Activity In Different Varieties And Tissues Of Grapes, Chen Mengwei, Deng Qunxian, Zhang Jinrong, Lu Xiulan, Xia Hui, Wang Jin
The Analysis Of Resveratrol Contents And Their Antioxidant Activity In Different Varieties And Tissues Of Grapes, Chen Mengwei, Deng Qunxian, Zhang Jinrong, Lu Xiulan, Xia Hui, Wang Jin
Food and Machinery
The stems, skin and some varieties of grape seeds from six varieties classified as three kinds of color grape were used to extracted the resveratrol by organic solvent and then detected its content by HPLC. Moreover, the effect of resveratrol on DPPH radical and hydroxyl radical scavenging ability were also studied. The results showed that the resveratrol content in different grape varieties and tissue distributed differently, and the volume decreased in fruit stem, skin, and pip orderly. Furthermore, it was also found that the resveratrol content in the varieties of purple-black was the highest in the fruit skin, but it …
Ultrasonic-Assisted Extraction And Physicochemical Characteristics Of Collagen From Rabbit-Skin, Zhang Xiaojie, Zhang Yuhao, Ma Liang, Ma Mingsi, Zheng Hong, Sun Yi
Ultrasonic-Assisted Extraction And Physicochemical Characteristics Of Collagen From Rabbit-Skin, Zhang Xiaojie, Zhang Yuhao, Ma Liang, Ma Mingsi, Zheng Hong, Sun Yi
Food and Machinery
The application of ultrasonic irradiation to extract pepsin-soluble collagen from the skins of rabbit was investigated in this study. The results showed that the extraction rate of collagen using the ultrasonic irradiation was (83.69±0.51) % and the yield increased by 25% in comparison with the conventional pepsin isolation method. The result of polyacrylamide gel electrophoresis confirmed that the subunits structure of collagen using the ultrasonic irradiation was mainly of α1, α2 and β, without subunit degradation. Moreover, the ultraviolet spectrum exhibited a typical absorption peak at 217 nm, indicating that it greatly maintained the characteristics of type I collagen. Additionally, …
Study On Technology Of Coagulated By Fermented Soybean Processing Waste Water, Xie Linglai, Zhao Liangzhong, Yin Lebin, Chen Chuqi, Zhou Juan, Zhu Dan
Study On Technology Of Coagulated By Fermented Soybean Processing Waste Water, Xie Linglai, Zhao Liangzhong, Yin Lebin, Chen Chuqi, Zhou Juan, Zhu Dan
Food and Machinery
Fermented soybean processing waste water was used as coagulant to produce tofu. On the basis of single factor experiments, the total acid of fermented soybean processing waste water, amount of fermented soybean processing waste water and the temperature of pointing soybean milk were main factors, taking the sensory evaluation score and springiness, and the coagulation conditions were optimized through response surface methodology. Results showed that the optimum coagulation parameters were as follows: the total acid of fermented soybean processing waste water 5.3 g/kg, the amount of fermented soybean processing waste water 29% and the temperature of pointing soymilk 76 ℃. …
The Application Of Phosphate In Wheat Based Products, Wang Li, Chen Min, Zhao Junfeng, Qian Haifeng, Zhang Hui, Qi Xiguang
The Application Of Phosphate In Wheat Based Products, Wang Li, Chen Min, Zhao Junfeng, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
Phosphate is a kind of food additive, which can improve the quality of food. It is widely used in all fields of food industry and plays an important role in the production of wheat based products. In this paper, the basic characteristics of phosphate were introduced, and the application and mechanism of phosphates in flour products were also summarized. Furthermore, the problems of its application and the corresponding suggestions were proposed.
Present Situation, Problems And Countermeasures Of Agricultural Scientific And Technological Innovation In China, Hu Yi, Chen Fang, Yi Jianyong, Zhang Zhenghe, Wang Jing, Mo Yingjie
Present Situation, Problems And Countermeasures Of Agricultural Scientific And Technological Innovation In China, Hu Yi, Chen Fang, Yi Jianyong, Zhang Zhenghe, Wang Jing, Mo Yingjie
Food and Machinery
The present situation of agricultural science and technology innovation activities in China were expounded in this paper, and the characteristics of various innovation subjects, especially based on the universities was pointed out. Simultaneously, the current problems of agricultural technology innovation system were also analyzed, including the lack of innovation capability and financial support, the difficulty of technology promotion and transformation, and the imperfect of service platform. Finally, some practical and feasible policy were proposed in order to improve the agricultural technology innovation system. We suggested that government should support the technology innovation in agricultural enterprises and improve the evaluation mechanism …
Optimization On Extrusion Process Ofaloe-Maize Blend By Linear Interpolation Method, Wei Hongyu, Luo Shaoming, Zhu Lixue, Zhou Yumei
Optimization On Extrusion Process Ofaloe-Maize Blend By Linear Interpolation Method, Wei Hongyu, Luo Shaoming, Zhu Lixue, Zhou Yumei
Food and Machinery
Aiming at the problem of low efficiency of by-product in aloe processing, the aloe leaves were dried，crushed and mixed with maize flour, and then were extruded to make aloe-maize health food. Single factor and five factors four levels orthogonal test were used to study the influence of process parameters on characteristics of the extruded products. Linear interpolation method was used to evaluate the products characteristics, and the process parameters were optimized: the feeding rate is 30 r/min, the screw speed is 115 r/min, the water content is 14%, the aloe content is 4% and the extrusion temperature is 150 ℃