Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons™

Open Access. Powered by Scholars. Published by Universities.®

2018

Agriculture

Institution
Keyword
Publication
Publication Type
File Type

Articles 1 - 30 of 1524

Full-Text Articles in Life Sciences

Collegiate Millennials' Perceptions Of Locally Produced Beef, Shelby Oesterreicher, Lisa K. Lundy, Joy N. Rumble, Ricky W. Telg Dec 2018

Collegiate Millennials' Perceptions Of Locally Produced Beef, Shelby Oesterreicher, Lisa K. Lundy, Joy N. Rumble, Ricky W. Telg

Journal of Applied Communications

Millennial consumers are stepping into important roles as decision makers and consumers. A knowledge and communication gap exists between cattle producers and consumers this knowledge seeking generation. This study focused on collegiate millennials’ perceptions of locally produced beef. The research design was qualitative in nature using focus groups. Participants associated the beef industry and beef products with the environment, management practices, treatment of animals, human health concerns, retail, experience with the beef industry, experience with beef, and transparency. Results of this study showed participants had minimal knowledge of the industry and relatively negative perceptions of the industry and beef products. …

Go to article

A Sentiment And Content Analysis Of Twitter Content Regarding The Use Of Antibiotics In Livestock, Garrett M. Steede, Courtney Meyers, Nan Li, Erica Irlbeck, Sherice Gearhart Dec 2018

A Sentiment And Content Analysis Of Twitter Content Regarding The Use Of Antibiotics In Livestock, Garrett M. Steede, Courtney Meyers, Nan Li, Erica Irlbeck, Sherice Gearhart

Journal of Applied Communications

On January 1, 2017, the final rule of the Veterinary Feed Directive (VFD) was put into place requiring antibiotics approved for both humans and animals to be discontinued for growth promotion. This change was brought on by the role growth promoters in livestock production play in the development of antibiotic resistance. Antibiotic resistance increases the costs associated with human health care by increasing the length of stays in the hospital and requiring more intensive medical care for patients. The purpose of this study was to explore sentiment and characteristics of social media content and the characteristics of the key influencers …

Go to article

Genetic Modification, Factory Farms, And Alf: A Focus Group Study Of The Netflix Original Film Okja, Garrett M. Steede, Kelsi Opat, Leah S. Curren, Erica Irlbeck Dec 2018

Genetic Modification, Factory Farms, And Alf: A Focus Group Study Of The Netflix Original Film Okja, Garrett M. Steede, Kelsi Opat, Leah S. Curren, Erica Irlbeck

Journal of Applied Communications

Okja is a fictional Netflix original film that was released in 2017. Okja features a “super pig” that is owned by the large, agricultural company Mirando Corporation. Okja is raised by a young girl, Mija, and her grandfather in the South Korean mountains. The film climaxes when Mija and the Animal Liberation Front (ALF) narrowly save Okja and a smuggled piglet from the slaughter process. The purpose of this study was to understand how college students responded to the film. The viewers of this film included students who were majoring in a field within the agricultural college (COA) at Texas …

Go to article

Agriculture - Soil Reports Dec 2018

Agriculture - Soil Reports

Bulloch County Papers

Two soil reports of Bulloch and surrounding counties. Done by the USDA Soil Conservation Service. Help from the University of Georgia was used in the 1968 report.

Go to article

Effects Of Microwave On Free Radical Production And Oxidative Properties Of Model Protein, Wang Tingting, Yuan Jiangfeng, Wang Lunji, Zhang Bin, Qiu Zhijun, Gong Minggui, Yin Qihang Dec 2018

Effects Of Microwave On Free Radical Production And Oxidative Properties Of Model Protein, Wang Tingting, Yuan Jiangfeng, Wang Lunji, Zhang Bin, Qiu Zhijun, Gong Minggui, Yin Qihang

Food and Machinery

Bovine Serum Albumin (BSA), a model protein, was used to study the relationship between the free radical production and oxidative properties in the microwave field. Electron paramagnetic resonance (EPR) trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of free radical produced by BSA under different microwave treatment conditions. The signal intensity of free radicals arose from BSA solution via the increasing of power, temperature, and time after microwave irradiation. By measuring the carbonyl, thiol and surface hydrophobic oxidative properties of BSA under different microwave temperatures. It was showed that the carbonyl content increased, the thiol content decreased, and …

Go to article

Effects Of Aging Time And Cooking Degree On Volatile Flavors Of Beef, Wang Hengpeng, Wu Peng, Chen Shengsu, Tu Mingliang, Gao Ziwu, Xie Jing, Yang Tianyi, Chen Chang, Meng Xiangren Dec 2018

Effects Of Aging Time And Cooking Degree On Volatile Flavors Of Beef, Wang Hengpeng, Wu Peng, Chen Shengsu, Tu Mingliang, Gao Ziwu, Xie Jing, Yang Tianyi, Chen Chang, Meng Xiangren

Food and Machinery

In order to study the effects of aging time, cooking degree and their interaction on beef flavor components, the longissimus dorsi of Simmental cattle in the process of aging time (3, 5, 7 d) were selected to make steaks of medium, medium well and well done. Volatile flavor components in different aging times and cooking degree were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), explored the best aging time and cooking degree which were beneficial to flavor substances formated. Results showed that, a total of 50 volatile compounds were identified in each beef sample. The …

Go to article

Effects Of Atmospheric And Vacuum Concentrationon Free Amino Acids Of Chicken Soup, Wu Jia, Xia Yangyi, Yan Mengxi, Zhang Guoxing Dec 2018

Effects Of Atmospheric And Vacuum Concentrationon Free Amino Acids Of Chicken Soup, Wu Jia, Xia Yangyi, Yan Mengxi, Zhang Guoxing

Food and Machinery

The changes of amino acid and other related indexes in chicken soups which were concentrated under atmospheric pressure and vacuum were studied. The results were as follows: with the increase of concentration ratio, the contents of crude protein, oligopeptide and reducing sugar in chicken soups were gradually reduced. Under the same concentration ratio, the crude protein content in atmospheric concentration chicken soups was higher than that in vacuum concentration chicken soups (P＜0.05), while the oligopeptide content in vacuum concentration chicken soups and the reducing sugar in chicken soups with concentration ratio greater than 1∶2 were higher than that in atmospheric …

Go to article

Variations Of Size Distribution Of Tobacco Strips Separated From Different Threshing And Pneumatic Separation Unit, Liang Miao, Liu Maolin, Yang Yongfeng, Wang Genfa, Yang Zongcan, Zhang Junsong, Xiao Jinzhe, Lu Minrui, Liu Xiangzhen Dec 2018

Variations Of Size Distribution Of Tobacco Strips Separated From Different Threshing And Pneumatic Separation Unit, Liang Miao, Liu Maolin, Yang Yongfeng, Wang Genfa, Yang Zongcan, Zhang Junsong, Xiao Jinzhe, Lu Minrui, Liu Xiangzhen

Food and Machinery

In order to study the variation of size distribution of tobacco strips from different threshing and separation unit, an upper blend tobacco formula was introduced into threshing machine with five stages of threshing unit and eleven pneumatic separators. The results showed that the size proportion of tobacco strips separated from different pneumatic separators exhibited a similar change trend. Moreover, in the first and second stage threshing unit, the large and middle size particle content could reach more than 94% with good stability. Meanwhile, the characteristic size tobacco strips and the proportion of tobacco strips with size bigger than 44.5 mm …

Go to article

Determination Of Benzaldehyde Residues Contents In Honey By Hplc-Ms Using Rhodamine B Hydrazide As The Pre-Column Derivatization Reagent, Peng Xue, Han Rui, Chen Liying, Wang Yue, Zhu Guiping, Cao Ruifang, Zhong Tingting, Shen Guanghui, Luo Qingying, Zhang Zhiqing, Li Shanshan Dec 2018

Determination Of Benzaldehyde Residues Contents In Honey By Hplc-Ms Using Rhodamine B Hydrazide As The Pre-Column Derivatization Reagent, Peng Xue, Han Rui, Chen Liying, Wang Yue, Zhu Guiping, Cao Ruifang, Zhong Tingting, Shen Guanghui, Luo Qingying, Zhang Zhiqing, Li Shanshan

Food and Machinery

A novel HPLC-MS method was established, using a synthesized rhodamine B hydrazide (RBH) as the new pre-colunm derivatization reagent. After extracted with methanol and derivatized with RBH, the samples were determined by high-performance liquid chromatography(HPLC) coupled with mass spectrometry(MS). The results showed that the reagent RBH has a good sensitivity for mass spectrometry detection, and the derivatization reaction of benzaldehyde was efficient and specific. The benzaldehyde showed a good linear relationship in the range of 0.05～6.00 ng/mL, and the correlation coefficient was 0.996 2. The detection limits and quantitation limits of the method were 0.80×10-3 ng/mL and 2.71×10-3 …

Go to article

Rapid Quantitative Prediction Model Of Adulterated Goat Milk Based On Electronic Tongue, Han Hui, Wang Zhiqiang, Li Caihong, Ma Zeliang, Guo Tingting, Yin Tingjia Dec 2018

Rapid Quantitative Prediction Model Of Adulterated Goat Milk Based On Electronic Tongue, Han Hui, Wang Zhiqiang, Li Caihong, Ma Zeliang, Guo Tingting, Yin Tingjia

Food and Machinery

In order to discriminate adulterated goat milk quickly and objectively, a set of portable electronic tongue detection system was exploited, and a new method of fast identification is developed. When detected in the system, the sample solution was first scanned to obtain the "fingerprint" information of adulterated goat milk, and then the discrete wavelet transform (DWT) was used to obtain the characteristics of the "fingerprint" data. On this basis, the principal component analysis (PCA) was used to determine the quality of goat milk with different adulteration ratio. Particle swarm optimization extreme learning machine (PSO-ELM) was applied to quantitatively predict goat …

Go to article

Origins And Risk Assessment Of Thiocyanate In Raw Milk From 21 Farming Village Of Hebei Province, Sheng Qinghai, Tian Tingting, X Uli Dec 2018

Origins And Risk Assessment Of Thiocyanate In Raw Milk From 21 Farming Village Of Hebei Province, Sheng Qinghai, Tian Tingting, X Uli

Food and Machinery

In order to investigate the content of thiocyanate in raw milk, tracked the content of thiocyanate in 930 milk samples from 21 cattle-raising areas in Hebei Province in the past two years from 2014 to 2015. The results showed that the content of thiocyanate in those 930 milk samples ranged from 1.86 to 11.92 mg/L, and the detection rate was 100%. The results suggested that the thiocyanate in raw milk was all originated from the background, and there was no artificial addition. It was also found that the seasonal distribution of thiocyanate content in raw milk had no significant difference. …

Go to article

Regulation Dimension Of Food Safety Events In China From The Perspective Of Economics Of Law, Ji Liying Dec 2018

Regulation Dimension Of Food Safety Events In China From The Perspective Of Economics Of Law, Ji Liying

Food and Machinery

According to the hypothesis of rational economic man in economics of law, the main reasons for food safety incidents are that the total income of food safety violations is greater than the risk cost, and the lower expectation of the offenders for the cost of food safety violations and the harm of food safety violations. However, the current food safety-related laws and regulations have some problems, such as too light punishment for food safety violations, frequent violations by leading enterprises in the food industry, and lack of overall planning for food safety regulation, so that food safety violations have considerable …

Go to article

Research On The Effect Of Acoustic Mode On Ultrasonic Broken Cavitation Field, Feng Lili, Liu Bin, Wu Xue, Xu Xuedong, Li Zilu Dec 2018

Research On The Effect Of Acoustic Mode On Ultrasonic Broken Cavitation Field, Feng Lili, Liu Bin, Wu Xue, Xu Xuedong, Li Zilu

Food and Machinery

The immersion ultrasonic crushing device under 20 kHz is investigated in this study. Combined the sound field analysis and the finite element method, we firstly examine the acoustic mode properties of ultrasonic crushing material cavity on different sound field conditions, i.e. the height of liquid level and the position of sound source, and then explore the distribution of ultrasonic cavitation field and the change laws on the average acoustic energy density. Finally, experiments with acoustic measurement methods and image acquisition are made to verify these explorations. Experimental results shows that the distribution of ultrasonic cavitation field is related to the …

Go to article

Study On The Packaging Quality Stability Of Paper-Packaging Machines For Chinese Dried Noodles, Zong Xiangdong, Fu Junhui, Jiao Zuiping, Wang Ruibin, Zhao Bo, Wei Yimin Dec 2018

Study On The Packaging Quality Stability Of Paper-Packaging Machines For Chinese Dried Noodles, Zong Xiangdong, Fu Junhui, Jiao Zuiping, Wang Ruibin, Zhao Bo, Wei Yimin

Food and Machinery

To determine the packaging quality stability of paper-packaging machines (HNQ) for Chinese dried noodles based on the key technology improvement, and to meet demands from noodle industries to packaging stability and efficiency, the production lines of a dried noodles manufacturing industry were sampled for investigation. The packaging effects of two kinds of packaging machines (HNQ and SDH) and four same machines in a line were for each kind were tested and analyzed. The results showed that no significant difference in the instant weight of packaged noodles between the SDH packaging machines was found. The differences of coefficient variation (CV%) among …

Go to article

Reflection On The Alienation Of Modern Food Packaging Design, Xu Jiao, Sun Xiangming Dec 2018

Reflection On The Alienation Of Modern Food Packaging Design, Xu Jiao, Sun Xiangming

Food and Machinery

In the contemporary social, food packaging design is no longer simply used to protect food and facilitate transportation, but also carries the use of brand image and product marketing promotions. However, when the commerciality of food packaging is overstated, food packaging becomes a commercial tool, triggering a series of food packaging design. The problem of alienation is that food packaging originally serves people, which in turn restricts and affects their own development. Through the analysis of alienation phenomenon in food packaging design, this study intends to warn people to predict the possible consequences of design in time and objectively in …

Go to article

The Changes Intexture And Physicochemical Properties Of Giant Freshwater Prown (Macrobrachium Rosenbergii) During Frozen Storage, Liu Jiatong, Jiang Qixing, Yang Fang, Wang Bin, Xu Yanshun, Xia Wenshui, Xu Yan Dec 2018

The Changes Intexture And Physicochemical Properties Of Giant Freshwater Prown (Macrobrachium Rosenbergii) During Frozen Storage, Liu Jiatong, Jiang Qixing, Yang Fang, Wang Bin, Xu Yanshun, Xia Wenshui, Xu Yan

Food and Machinery

The texture and physicochemical properties of giant freshwater prawn during frozen storage were investigated in this study. The quality differences of frozen whole prawn and headless prawn were compared and analyzed by shear stress, myofibrillar fragmentation index, myofibrillar apparent diameter, TCA soluble peptide and total protease activity. The results showed that the shear force of prawn decreased with the extension of storage time. The shear force of frozen whole prawn decreased more rapidly than headless prawn. After 16 weeks, the shear force of frozen whole prawns and headless shrimp decreased by 36.81% and 25.40%. The myofibril fragmentation index and TCA …

Go to article

Effect Of Wild Oat Beta Glucan On The Quality Of Frozen Cooked Noodles, Fan Jiaxuan, Qiu Qingyang, Wang Jinrong, Guo Xiaona, Zhu Kexue Dec 2018

Effect Of Wild Oat Beta Glucan On The Quality Of Frozen Cooked Noodles, Fan Jiaxuan, Qiu Qingyang, Wang Jinrong, Guo Xiaona, Zhu Kexue

Food and Machinery

In order to explore the feasibility of application of beta-glucan as the texturizine agent in the processing of frozen cooked noodles. In the present study, the texture indices were measured, and the moisture distribution was determined by NMR as well as the food quality was evaluated by the sensory assessors. The results showed that with the increase of the addition amount of oat beta-glucan, recooking water absorption, pre-cooking loss and recooking loss presented the first increase and then decrease. The quality characteristics of cooked noodles such as the hardness, springiness and chewiness presented the first decrease and then increase. When …

Go to article

Phase-Field Simulation Of Ice Crystal Growth On Foodquick-Freezing Preservation Process, Yang Yan, Yuan Xunfeng, Qiao Ximin, Fan Na Dec 2018

Phase-Field Simulation Of Ice Crystal Growth On Foodquick-Freezing Preservation Process, Yang Yan, Yuan Xunfeng, Qiao Ximin, Fan Na

Food and Machinery

In view of the reduction of food quality due to the destructs cellular structure by the large ice crystals in quick-freezing preservation process, regarding cell solution as water and solute in binary system, the five-fold symmetric phase-field model with anisotropy of strong interface energy was used to reproducing the evolution process of ice crystal growth, the effect of freezing times on the behavior of ice crystal growth was studied. The results showed that simulation result of ice crystal growth were consistent with the actual morphology, both of which had developed side-branching in the middle of the main branch, the root …

Go to article

Effect Of Compound Preservative Solution On Freshness-Retaining Of Fresh-Cut Chufa, Wang Jinxin, Yang Fuxin, Si Wanfang Dec 2018

Effect Of Compound Preservative Solution On Freshness-Retaining Of Fresh-Cut Chufa, Wang Jinxin, Yang Fuxin, Si Wanfang

Food and Machinery

According to the phenomenon that fresh cut water chestnut was easily oxidized and degraded during storage, a kind of compound preservative solution was studied to preserve fresh-cut chufa. The fresh-cut chufa were pretreated with salt, white sugar, white vinegar and other solutions, and then stored at room temperature (25 ℃). The color, hardness, weight loss, electrical conductivity, polyphenol oxidase activity, soluble solids and total phenol content, odor and bagging were then evaluated in specific period of time. Orthogonal test was carried out on the basis of single factor experiment. The results showed that the best preservative solution was 80 g/L+ …

Go to article

Infection Of Alternaria Alternata In Postharvest Jiashi Melon And 86-1 Melon, Maerhaba Paerhati, Bai Yujia, Wang Jin, Zhu Wantong, Adilai Tuersun, Feng Zuoshan Dec 2018

Infection Of Alternaria Alternata In Postharvest Jiashi Melon And 86-1 Melon, Maerhaba Paerhati, Bai Yujia, Wang Jin, Zhu Wantong, Adilai Tuersun, Feng Zuoshan

Food and Machinery

Jiash melon and 86-1 melon were used as experiment material in this paper. After inoculated with Alternaria alternata by injury, the differences between the two were compared in terms of lesion diameter, pathogen-induced plant protein and protective enzyme activity. The results showed that the lesions of Jiashi melon were less than 86-1, and the diameter of the pericarp was smaller than the sarcocarp. After inoculated with Alternaria alternata, pathogen-induced plant protein and protective enzyme activity of two melons were increased during whole storage period. It played an important role in resisting the infection of Alternaria alternata, especially in the middle …

Go to article

Studies On Curcumin And Cftr: Refutation And Recognition, Luan Jian, Cao Huanhuan, Zhou Xiaofu Dec 2018

Studies On Curcumin And Cftr: Refutation And Recognition, Luan Jian, Cao Huanhuan, Zhou Xiaofu

Food and Machinery

The research progress of curcumin stimulates mutant CFTR chloride channel since 2004 is summarizes in this review, and the process from discovery to refutation, from resistance to recognition of this theory are also discussed. Scientists prove that curcumin is a natural molecular activator of CFTR chloride channel, and plays an important role in the treatment of cystic fibrosis and the drug development, according the investigation of the experiment methods, mechanisms and pharmacokinetics. This review reveals the potential problems such as safe dose, and aims to provide references for cystic fibrosis drug research and development.

Go to article

Development Of 3d Printing Technology Based On Edible Materials, Yang Laixia, Yang Fanrong, Gui Yulian, Li Jiapu Dec 2018

Development Of 3d Printing Technology Based On Edible Materials, Yang Laixia, Yang Fanrong, Gui Yulian, Li Jiapu

Food and Machinery

The extension of edible materials has accelerated the development of 3D printing technology. However, as compared with engineering materials, the 3D printing technology for edible materials still faces many challenges. This review introduced the current mature 3D printing technology and its application field, and expounded the structure and composition of food 3D printer, as well as explained the research progress of edible material 3D printing at home and abroad. Moreover, the existing problems in the application of 3D printing in edible materials were summarized and analyzed, helping to look forward to a wider range of applications in the future, and …

Go to article

Research Progress On The Mechanism Of Dietary Anthocyanins On Preventing And Treating Type 2 Diabetes Mellitus, Lai Dengni, Jiang Yuqin, Tian Yan, Wu Yanyang, Zhao Lingyan, Deng Fangming Dec 2018

Research Progress On The Mechanism Of Dietary Anthocyanins On Preventing And Treating Type 2 Diabetes Mellitus, Lai Dengni, Jiang Yuqin, Tian Yan, Wu Yanyang, Zhao Lingyan, Deng Fangming

Food and Machinery

The main components of anthocyanins in different fruits and vegetables were discussed. And the role of anthocyanins of prevention and treatment of type 2 diabetes were explored. The mechanism of anthocyanins in preventing and treating type 2 diabetes by reducing oxidative stress, improving insulin resistance, promoting insulin secretion and protecting β cells was discussed, and provided a theoretical basis for the comprehensive utilization of polyphenolic compounds in fruits and vegetables.

Go to article

Advacnes On Biological And Farming Technology For The Prevention And Treatment Of Cadmium In Rice, Shen Junjun, Lin Qinlu, Luo Feijun Dec 2018

Advacnes On Biological And Farming Technology For The Prevention And Treatment Of Cadmium In Rice, Shen Junjun, Lin Qinlu, Luo Feijun

Food and Machinery

In this paper, on account of the current situation that some rice have high cadmium content or even exceeds the national standard, the severity and regional distribution currently at home and abroad are analyzed. The necessity of controlling cadmium pollution of rice was revealed, and the methods of biotechnology and farming at home and abroad were systematically integrated,such as screening low cadmium enriched rice varieties using biological technology, hybrid technology and genetic engineering technology that includes transgene technology, gene knockout and gene silencing to improve rice traits. The microbial adsorption method and fermentation technology to reduce the cadmium content in …

Go to article

Research Progress On The Improvement Of Edible Quality Of Brown Rice, Chen Bingjie, Qiao Yongjin, Liu Chenxia Dec 2018

Research Progress On The Improvement Of Edible Quality Of Brown Rice, Chen Bingjie, Qiao Yongjin, Liu Chenxia

Food and Machinery

From the physical and biological perspective, the methods, principles and characteristics of technologies of improving the quality of brown rice were introduced in the article. Present status and advance of studies on technologies of edible quality improvement for brown rice were overviewed. Synergy technology is also proposed to apply to the improvement of edible quality of brown rice. Combining other technologies and germination technology would become the development tendency. At the same time, the existing problems in the quality improvement of brown rice are also pointed out.

Go to article

Effect Of Different Tube Wall Temperature On Physicochemical Properties Of Tobacco Shred During Drum Drying, Duan Kun, Wang Bing, Cheng Mengqi, Wang Pengfei, Zhao Zhiwei, Luo Canxuan, Zhao Shengchen, Bi Haoyang, Wang Hongwei, Zhao Yongzhen Dec 2018

Effect Of Different Tube Wall Temperature On Physicochemical Properties Of Tobacco Shred During Drum Drying, Duan Kun, Wang Bing, Cheng Mengqi, Wang Pengfei, Zhao Zhiwei, Luo Canxuan, Zhao Shengchen, Bi Haoyang, Wang Hongwei, Zhao Yongzhen

Food and Machinery

In order to study the effect of different wall temperature on the physicochemical properties of tobacco shred under drum drying conditions, variance analysis and multiple comparisons were conducted to explore the filling value, elasticity, proportion of long strands, the content of petroleum ether, aroma substances, total alkaloid and sugar and of tobacco shred under different drying conditions (drum wall temperatures were 100, 120, 140, and 150 ℃, respectively). In addition, principal component analysis was performed to identify the changes of physicochemical indexes. Finally, the consequences above were verified by sensory evaluation. The results showed that the difference of physicochemical indexes …

Go to article

Migration And Change Of Heavy Metal During The Pickling Of Candied Fruits, Li Wenxiang, Zhou Songhang, Wang Can, Long Qiang, Liu Yang, Lin Wenhua, Cao Xiaoyan Dec 2018

Migration And Change Of Heavy Metal During The Pickling Of Candied Fruits, Li Wenxiang, Zhou Songhang, Wang Can, Long Qiang, Liu Yang, Lin Wenhua, Cao Xiaoyan

Food and Machinery

In this study, based on the determination of heavy metal residues in raw materials, the migration behavior of heavy metal in candied fruits was preliminary analyzed by monitoring dynamic changes of heavy metal content during pickling. The results showed that the contents of Plumbum, Cadmium, Chromium, Mercury and Arsenic in raw materials were 0.151 0, 0.024 1, 0.110 0, 0.000 0, 0.013 2 mg/kg, respectively; During the pickling process, residual heavy metal elements could migrate into the pickling solution, and significant differences were found in migration and relative behavior for different heavy metal elements. The contents of Plumbum, Cadmium, Cadmium …

Go to article

Effect Of Electrostatic Field Combind With Controlled Freezing-Point Storage Technology On The Quality Of Litopenaeus Vannamei In Storage Period, Duan Weiwen, Quan Qinguo, Zhang Xueqin, Zhang Zewei, Chen Ming, Zeng Xuege, Liu Shucheng, Ji Hongwu Dec 2018

Effect Of Electrostatic Field Combind With Controlled Freezing-Point Storage Technology On The Quality Of Litopenaeus Vannamei In Storage Period, Duan Weiwen, Quan Qinguo, Zhang Xueqin, Zhang Zewei, Chen Ming, Zeng Xuege, Liu Shucheng, Ji Hongwu

Food and Machinery

Used the electrostatic field combined with controlled freezing-point storage technology to preserve the Litopenaeus vannamei, and examined the effects of different electrostatic field（1.5,2.5,3.5 kV）combined with controlled freezing-point storage（-1 ℃±1 ℃）on quality of Litopenaeus vannamei. Some quality index changes were compared in Polyphenol Oxidase （PPO） relative enzyme activity, whiteness, sensory, total bacterial counts, TVB-N, pH, drip loss, K value and rheology property. The results showed that electrostatic field inhibited the PPO relative enzyme activity, the sensory and whiteness significantly better than the controlled freezing-point storage. In the late period of storage, the total bacterial counts was inhibited by electrostatic field and …

Go to article

Research Progress Of Polyphenolic Compounds In Artichoke, Shi Mingyue, Cao Qingming, Zhong Wenhui, Yi Yingjian, Fang Yi, Zhang Zhikun, Zhou Wenhua Dec 2018

Research Progress Of Polyphenolic Compounds In Artichoke, Shi Mingyue, Cao Qingming, Zhong Wenhui, Yi Yingjian, Fang Yi, Zhang Zhikun, Zhou Wenhua

Food and Machinery

Artichoke has important nutritional and medicinal value and great development potential in the application of health food. In this review, the recent research results on extraction methods, analytical methods of artichoke, its chemical components and biological activities of polyphenols were summarized. It is hoped that national and international research results, can be popularized and utilized. The recognition of artichoke medicinal value in modern medicine and the promotion of artichoke products will bring great benefits to people's health and longevity.

Go to article

Research Progress On Functional Composition Andcomprehensive Utilization Of Passion Fruit, Zhu Wenxian, Xia Bibang, Liao Hongmei Dec 2018

Research Progress On Functional Composition Andcomprehensive Utilization Of Passion Fruit, Zhu Wenxian, Xia Bibang, Liao Hongmei

Food and Machinery

Summarizes the extraction of functional composition, pharmacological activities, processing and comprehensive utilization of passion fruit. Simultaneously, corresponding problems in research process of passion fruit have also been expounded. Theoretical references for subsequent research and product development would be provided.

Go to article

Next Last