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2015

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Articles 1 - 30 of 693

Full-Text Articles in Food Science

A Life Cycle Analysis Of Land Use In Us Pork Production, Greg Thoma, Marty Matlock, Ben Putman, Jasmina Burek Dec 2015

A Life Cycle Analysis Of Land Use In Us Pork Production, Greg Thoma, Marty Matlock, Ben Putman, Jasmina Burek

Food Systems

The goal of this study was to analyze land use in the production of US pork using Life Cycle Assessment (LCA). LCA is a comprehensive methodology for quantitatively analyzing potential environmental impacts associated with complex systems. Identification of processes contributing to high environmental impacts often highlights opportunities for gains in efficiency, which can increase the profitability and sustainability of US pork. The environmental impact category analyzed in this assessment was land use. After reviewing existing information regarding land use in agriculture and livestock production, analysis for US pork production was performed at two scales: cradle-to-grave and cradle-to-farm gate. The cradle-to-grave …

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Synthesis And Characterization Of Rice Husk Based Lignin-Bisphenol A Epoxy Resin, Li Ying, Li Xin, Yu Zhike, Zhou Xueying, Ni Caihua, Shi Gang Dec 2015

Synthesis And Characterization Of Rice Husk Based Lignin-Bisphenol A Epoxy Resin, Li Ying, Li Xin, Yu Zhike, Zhou Xueying, Ni Caihua, Shi Gang

Food and Machinery

Lignin was extracted using alkali distillation from rice husk, which is the food processing waste. As the structure of lignin and bisphenol A is similar, lignin modified bisphenol A epoxy resin could be prepared under alkali as catalyst by blending them. It can be concluded that when the lignin substitution rate was 20%, the epoxy value of the epoxy resin was 0.3, the weight-average molecular weight was 6 045, and the molecular weight distribution was relatively uniform.

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Drying Kinetics Of Pullulan-Based Film Forming Solutions, Zhou Yujia, Xiao Qian, Lu Xingchi, Deng Fangming Dec 2015

Drying Kinetics Of Pullulan-Based Film Forming Solutions, Zhou Yujia, Xiao Qian, Lu Xingchi, Deng Fangming

Food and Machinery

The drying kinetics of pullulan and pullulan-PEG film forming solutions were investigated. The results were as followed: the drying curves of pullulan-based films were divided into three stages: the rising rate, the falling rate, and the constant rate period; four mathematical models were fitted to the experimental data; among the drying models considered, the Wang and singh model was found to satisfactorily describe the drying kinetics of pullulan solutions. However, Modified Page equation-II model was found to satisfactorily describe the drying kinetics of pullulan-PEG solutions. As the drying temperature increased from 40 ℃ to 70 ℃, the effective moisture diffusion …

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Analysis On Composition Of Organic Acids In Choerospondias Axillaris And Its Pastilles, Li Ti, Dai Taotao, Cheng Chao, Chen Jun, Wang Zhaojun, Liu Jiyan, Liu Chengmei, Liu Wei Dec 2015

Analysis On Composition Of Organic Acids In Choerospondias Axillaris And Its Pastilles, Li Ti, Dai Taotao, Cheng Chao, Chen Jun, Wang Zhaojun, Liu Jiyan, Liu Chengmei, Liu Wei

Food and Machinery

This paper aims at analyzing the composition and content of organic acids in Choerospondias axillaris and its pastilles, and discussing the effect of pastilles processing on content of organic acids, to provide a reliable basis for further development of Choerospondias axillaris product. LC—MS was adopted to analyze the organic acids in Choerospondias axillaris, and established a reversed-phase HPLC technique for the quantitative and qualitative analysis of organic acids. The results showed that all samples presented a similar profile mainly composed of 7 organic acids, where citric acid and malic acid were the major ones. The content of organic acids in …

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Analysis Of Amino Acid Composition And Nutritional Evaluation Of 22 Spirulina(Athrospira) Strains, Yan Chunyu, Wang Suying, Dong Shirui Dec 2015

Analysis Of Amino Acid Composition And Nutritional Evaluation Of 22 Spirulina(Athrospira) Strains, Yan Chunyu, Wang Suying, Dong Shirui

Food and Machinery

No abstract provided.

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Optimization On Glutaminase Production From Bacillus Amyloliquefaciens Swjs22 By Solid-State Fermentation, Zhou Chihongling, Cui Cun, Zhao Mouming Dec 2015

Optimization On Glutaminase Production From Bacillus Amyloliquefaciens Swjs22 By Solid-State Fermentation, Zhou Chihongling, Cui Cun, Zhao Mouming

Food and Machinery

A Bacillus amyloliquefaciens strain SWJS22 isolated from deep sea mud of the South China Sea was used to produce glutaminase by solid-state fermentation. Using single factor test and orthogonal test, including culture media and the fermentation parameters, was applied to optimize glutaminase production technology; optimal fermentation conditions were: 2% (V/m) seed liquid was inoculated in a culture medium composed of 20 g soy flakes, 5 g wheat flour, 0.02 g SE-1170, water to solid in a ratio of 1.0∶0.6 (m∶m), and fermented at 37 ℃ for 48 h. Under this optimized condition, the L-glutaminase activity was increased from （83.10±4.64） U/mgds …

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Influence Of Routine Chemical Components On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Zhang Xiaoming, Guo Lei, Su Jiakun, Shao Dengyin, Cai Jibao Dec 2015

Influence Of Routine Chemical Components On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Zhang Xiaoming, Guo Lei, Su Jiakun, Shao Dengyin, Cai Jibao

Food and Machinery

The Partial Least Square Regression(PLSR) analysis was used to study the influences of routine chemical components, such as total sugar, reducing sugar, nicotine, total nitrogen etc. on cigarette sensory quality. The results showed that there were positive correlations between total sugar, reducing sugar and the ratio of sugar to nicotine and most comfort characteristic. Nicotine, total nitrogen and potassium had negative influences on tobacco comfort characteristics. There were significantly positive correlations between the ratio of potassium to chlorine and irritation or tongue burning, oral coating or oral dryness. There were positive correlations between total sugar, reducing sugar and the ratio …

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Effect On Flue Gas Composition In Various Process Parameters Of Co2 Leaf Expansion Line, Xiong Anyan, Wang Erbin, Song Weimin, Zhang Dongyu, Zhao Yujie, Liu Wenbo Dec 2015

Effect On Flue Gas Composition In Various Process Parameters Of Co2 Leaf Expansion Line, Xiong Anyan, Wang Erbin, Song Weimin, Zhang Dongyu, Zhao Yujie, Liu Wenbo

Food and Machinery

In order to reduce the tar and nicotine content of cigarette, the conventional chemical composition and the flue gas composition of the expanded leaves under different process conditions were analyzed. The result showed that: under the test conditions, the process gas temperature was higher, the contents of tar, nicotine and CO in the flue gas composition of the expanded leaves were lower when the saturated vapor was added to a certain amount; the amount of tar, nicotine and CO were the lowest when the steam was added to 600 kg/h. under the same conditions of the process gas temperature.

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Drying Characteristics With Short- And Medium- Wave Infrared And Quality Changing Of Hosui Pear, Tang Lulu, Yi Jianyong, Bi Jinfeng, Chen Qinqin, Hou Xujie, Liu Xuan Dec 2015

Drying Characteristics With Short- And Medium- Wave Infrared And Quality Changing Of Hosui Pear, Tang Lulu, Yi Jianyong, Bi Jinfeng, Chen Qinqin, Hou Xujie, Liu Xuan

Food and Machinery

In order to improve the qualities of dried hosui pear(Pyrus pyrifolia Nakai.) slices and shorten the drying time, short- and medium- wave infrared drying was applied to drying hosui pear slices. The effects of drying temperatures, drying power, and radiation distances on the drying characteristic of hosui pear were investigated. Meanwhile, the impact of short- and medium- wave infrared drying on color, texture and moisture content of dried hosui pear were analyzed. The results showed that the drying procedure appeared as a falling rate period. The water effective diffusion coefficient (Deff) of hosui pear ranged from 8.622 6×10 …

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Study On Dynamic Changes Of Browning And Active Components In Chaenomeles Spiciosa(Sweet) Nakai During Low Temperature Air Drying, Cui Li, Song Shuangshuang, Du Liping, Wang Daijie, Geng Yanling, Wang Xiao Dec 2015

Study On Dynamic Changes Of Browning And Active Components In Chaenomeles Spiciosa(Sweet) Nakai During Low Temperature Air Drying, Cui Li, Song Shuangshuang, Du Liping, Wang Daijie, Geng Yanling, Wang Xiao

Food and Machinery

In order to evaluate the effects of drying method on the color and active components from Chaenomeles spiciosa(Sweet) Nakai, which was dried under low temperature hot air, then the change law of the chromaticity value, browning enzymes and the contents of some components were determined. The results showed that during the process of drying, there was a close positive relationship between the rate of water loss and the severity of the injured cell membrane, with the correlativity coefficient 0.989, while, there was negative correlation between the peroxidase activity and the severity of the injured cell membrane, with the correlativity coefficient …

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Extraction Of Animal-Derived Dna In Processed Food And Establishment Of Multiplex Pcr Method, He Haining, Hong Xia, Feng Yusheng, Wang Yongsong, Jin Ying, Yuan Caixia, Qian Yingwen, Liu Qi, Gao Zhiying Dec 2015

Extraction Of Animal-Derived Dna In Processed Food And Establishment Of Multiplex Pcr Method, He Haining, Hong Xia, Feng Yusheng, Wang Yongsong, Jin Ying, Yuan Caixia, Qian Yingwen, Liu Qi, Gao Zhiying

Food and Machinery

In order to get high quantity and quality animal-derived DNA extraction from processed food, the CTAB method was improved for the PCR test. According to duck mitochondrial gene sequences, primers were designed and synthesized for detecting PCR system, optimizing reaction conditions and screening, establishing a triple PCR method. The amplified lengths of fragments were 116 bp for bovine, 212 bp for porcine, 322 bp for duck, respectively. The triple PCR assay to distinguish pork and duck from beef was developed. Lower amounts of meat than declared on the label. These practices are of great importance in the fight of forged …

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Changes On Sugar Profiles In Honey During Ripening, Xu Xian, Gu Zhenyu Dec 2015

Changes On Sugar Profiles In Honey During Ripening, Xu Xian, Gu Zhenyu

Food and Machinery

To find the rules on honey during ripening and obtain the special indicators, the physicochemical parameters and sugar profiles were studied. Moisture, soluble solids, pH, acidity, and conductivity were detected according to national standards. Sugar profiles of different storage time in hive, one day, two days, four days, six days and which was completely ripened were isolated and identified by HPLC—ELSD. Analysis of variance (ANOVA) showed that there were significant differences in honey of different storage time in hive; while the principal component analysis(PCA) showed that fructose, trehalose, glucose, maltulose, erlose were the major factors causing this difference. So the …

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Study On Detecting Method Of Preservative In Injecta, Yan Min, Wang Lixiong, Tian Renkui, Bai Yizhang Dec 2015

Study On Detecting Method Of Preservative In Injecta, Yan Min, Wang Lixiong, Tian Renkui, Bai Yizhang

Food and Machinery

HPLC and GC—MC methods determining several preservatives in injecta was studied. When HPLC method was conducted, with conditions of streaking under 230 nm wavelength for VWD UV detection and 50︰50 proportion of methanol and water in the mobile phase, the peak with obvious trailing were undesirable. while, using GC—MS method, the response value and separation efficiency were better than that of HPLC and the preservatives were easy to be qualitatively and quantitatively determined. Results: It was quick and easy to determine peak occurrence and separation effects preservatives in injecta with the GC—MS method. The linearity of peak area and concentrations …

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Application On Sea Cucumber Cooking EquipmentS Control Based On Bypass Adjustment, Ni Jin, Xu Wenqi, Shen Jian Dec 2015

Application On Sea Cucumber Cooking EquipmentS Control Based On Bypass Adjustment, Ni Jin, Xu Wenqi, Shen Jian

Food and Machinery

Traditional sea cucumber cooking equipments temperature control was fixed value control, and there were a lot of problems such as poor regulating ability, large overshoot and control lag. In order to solving those problems, first of all, steam bypass adjusting system was designed for sea cucumber cooking equipment, in order to realizing cooking temperatures precise control. Secondly, the sea cucumber cooking equipment was converted to an equivalent heat transfer system, and then established its heat transfer computing model and solving strategy. Thirdly, the heat transfer computing model was embedded to control algorithm, temperature perturbation predicted by using heat transfer computing …

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3d Modeling Of Polygon Rotating Metal Shell Based On Creator, Qin Haining, Miao Xiaobin Dec 2015

3d Modeling Of Polygon Rotating Metal Shell Based On Creator, Qin Haining, Miao Xiaobin

Food and Machinery

Polygon rotating metal shell 3D model commonly used in the design of aircraft, such as underwater vehicle model. The appearance of the metal shell has irregularity, texture feature is complex, the need for real-time rendering in the process of sailing, the traditional three-dimensional modeling method for polygon the lifelike three-dimensional modeling of the rotating metal shell is not good, gloss is not strong. A polygon based on Creator rotating metal shell 3D modeling method was established. Build a polygon choose metal shell structure parameters of the system, using background difference continuous reconstruction method for 3D reconstruction algorithm is improved, the …

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Design Of Automatic Cleaning In Place System Based On Programmable Controller, Li Xiangwei, Liu Wei Dec 2015

Design Of Automatic Cleaning In Place System Based On Programmable Controller, Li Xiangwei, Liu Wei

Food and Machinery

Presents the design process of a automatic cleaning in place system based on programmable controller, including the overall design of the system, electrical control system design, work processes and the man-machine interface design, etc. The system adopts Siemens S7-200 PLC, Profibus DP fieldbus, man-machine interface and other advanced technologies, with multiple technological processes. After the system is put into operation, it works stably, operates simply, and has a high degree of automation, which brings good economic benefits for the company.

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Effect Of Prepreg Solution With Different Ph Values On Color Changes Of Peach Juice, Chen Haiying, Wu Fengfeng, Cui Zhengwei, Tia Nyaoqi, Song Feihu Dec 2015

Effect Of Prepreg Solution With Different Ph Values On Color Changes Of Peach Juice, Chen Haiying, Wu Fengfeng, Cui Zhengwei, Tia Nyaoqi, Song Feihu

Food and Machinery

Effect of prepreg solution with different pH values (3.2, 3.6, 4.0, 4.4, 4.8) on the color changes of peach juice was studied. Several color parameters, including lightness (ΔL), redness (Δa), yellowness (Δb), total color difference (ΔE) and chroma (ΔC), were detected when the peach juice was kept in a sealed container at the ambient temperature for different time. Compared to the control samples, the color of peach juice changed slightly after impregnating in citric acid-sodium citrate buffer with pH 4.4 and 4.8 （especially pH 4.8）for 30 min. After impregnating in pH 4.8 buffer solution，the ΔL value decreased from -3.16 to …

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Quick Discrimination Of Storage Periods For Muscat Grape Based On Electronic Nose, Chen Chen, Lu Xiaoxiang, Zhang Peng, Chen Shaohui, Li Jiangkuo Dec 2015

Quick Discrimination Of Storage Periods For Muscat Grape Based On Electronic Nose, Chen Chen, Lu Xiaoxiang, Zhang Peng, Chen Shaohui, Li Jiangkuo

Food and Machinery

The aim was to establish a rapid discrimination method of Muscat grape during storage based on the electronic nose technology. Samples of different storage time stored in 10, 0 ℃ were detected using PEN3 electronic nose system, operating loadings contribution rate analysis of sensors, principal component analysis, linear discriminant analysis to distinguish the storage period, establishing of the discriminant model, and then compared the prediction power of Mahalanobis distance, Euclidean distance, correlation, discriminant function analysis method by unknown samples. At the same time, the rate of good fruit, soluble solids content, total acid content, VC content, hardness index were …

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Effects Of 3 Food Additives On Anti-Aging In Wet-Fresh Noodles, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang Dec 2015

Effects Of 3 Food Additives On Anti-Aging In Wet-Fresh Noodles, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang

Food and Machinery

The fresh-wet noodle was easily aging during the shelf period for the high moisture content. In order to decrease the process of aging, 3 kinds of additives, for guar gum, Sodium stearyl lactate(SSL) and Soluble soybean-polysaccharide (SSPS), were studied, and the texture and sensory evaluation were analyzed. Result: Taking the hardness of fresh-wet noodle as the aging index, with the addition quantities of additives, ratio of additive to flour, guar gum of 0.2%, SSPS of 0.1%, SSL of 0.2%, the hardness of fresh wet noodle is the lowest; The indexes, such as hardness, viscosity, and chewiness, which analyzed by the …

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Studies On Extraction And Molecular Properties Of Gualou Seed (Semen Trichosanthis) Protein Prepared From By-Products, Li Xianghong, Li Min, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui Dec 2015

Studies On Extraction And Molecular Properties Of Gualou Seed (Semen Trichosanthis) Protein Prepared From By-Products, Li Xianghong, Li Min, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui

Food and Machinery

In present study, Gualou seed proteins were extracted from its by-products, and the molecular properties of the proteins were also observed. The results showed that the Gualou seed proteins mainly consisted of salt-soluble protein (55.3% of extracting yield) and alkali-soluble protein (15.8% of extracting yield), and the alkali-soluble protein may be linked with pigments because the protein solution appeared to be dark brown. Sodium dodecyl sulfonate-polyacrylamide gelelectrophoresis analysis was used to test the subunit molecular weight distribution and the result revealed that subunits of salt-soluble and alkali-soluble proteins mainly distributed from 10 to 32 kDa. The molecular weight distribution of …

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Effect Of Peel Reutilization On Quality Of Essential Oil From Orange (Citrus Sinensis Var. Valencia) Peel After Rubbing Peel, Liang Zengenni, Fu Fuhua, Shang Xuebo, He Shuang, Shan Yang Dec 2015

Effect Of Peel Reutilization On Quality Of Essential Oil From Orange (Citrus Sinensis Var. Valencia) Peel After Rubbing Peel, Liang Zengenni, Fu Fuhua, Shang Xuebo, He Shuang, Shan Yang

Food and Machinery

To study on utilization of residual orange peel in industrial production and increase of essential oil yield from orange peel, essential oil from yellow juice and residual orange peel were extracted inCitrus sinensis var. Valencia using steam distillation after grinding peel. Then the yield of essential oil extracted from yellow juice and residual orange peel was measured and their compounds were compared, andessential oilextracted from tangerine peel and tangerine endocarp were used as control. The results shows that the essential oil yield from orange peel can be increased (11.55%) by recycling residual orange peel, and the compounds of essential oil …

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Effects Of Breaking Cell Wall On Rape Bee Pollen Treated With Pectinase Using Multi-Index Evaluation, Wang Kai, Ren Xiangnan, Dong Jie, Zhang Gensheng Dec 2015

Effects Of Breaking Cell Wall On Rape Bee Pollen Treated With Pectinase Using Multi-Index Evaluation, Wang Kai, Ren Xiangnan, Dong Jie, Zhang Gensheng

Food and Machinery

To improve wall-broken effects of bee pollen, rape bee pollen was selected as material and treated with pectinase in different pH and temperature. The effects of pectinase on rape bee pollen were evaluated by protein dispersion index, soluble sugar content, microscopic analysis and particle size distribution. The results demonstrated that pectinase hydrolysis could disintegrate the intine at the germinal apertures, the optimal conditions were pH 3.5 and temperature 50 ℃. Under optimal conditions, protein dispersion index was 0.684 6, and soluble sugar content was 24.86%. By microscopic analysis, some germinal apertures seemed apart and some little particles emerged. According to …

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Effects Of Drying Methods On Antioxidant Activities And Reducing Capacity Of Polysaccharides Extracted From Onchidium Struma, Cheng Zhiqing, Shen Heding, Yao Lixiang, Diao Ya Dec 2015

Effects Of Drying Methods On Antioxidant Activities And Reducing Capacity Of Polysaccharides Extracted From Onchidium Struma, Cheng Zhiqing, Shen Heding, Yao Lixiang, Diao Ya

Food and Machinery

The polysaccharide of Onchidium struma was extracted by using traditional hot water extraction and alcohol precipitation method，the influence of vacuum freeze drying and oven drying on the antioxidant activity of polysaccharides was investigated. The antioxidant activities of the polysaccharide was evaluated by scavenging DPPH free radical, hydroxyl free radical, surperoxide anion radical and sodium nitrite, and the total reducing capacity of polysaccharide was studied by spectrophotometric method. The results showed that the scavenging effect of freeze dried polysaccharide was stronger than the oven dried polysaccharide,the IC50 for scavenging activities against DPPH free radical, hydroxyl and sodium nitrite were 4.14, …

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Antioxidant Activity Of Capsaicin In Vitro, Liu An, Wang Zhen, Liu Linfeng, Xiang Yi, Xiao Wenjun Dec 2015

Antioxidant Activity Of Capsaicin In Vitro, Liu An, Wang Zhen, Liu Linfeng, Xiang Yi, Xiao Wenjun

Food and Machinery

The antioxidant activity of capsaicin was evaluated through building antioxidant experiment model in vitro, taking capsaicin monomer as standard sample, and Vc as the contrast. By analyzing the reducing power of capsaicin and scavenging experiments on the DPPH radical, superoxide anion radical (O-2·), nitroso and hydroxyl radical (·OH), discussed capsaicin the antioxidant properties. The results showed that: reducing power of capsaicin increased with mass concentration increasing, and the DPPH radical, nitroso and clearance rate of ·OH with mass concentration increasing, and the scavenging effect and Vc basically similar, but with lower clearance to O-2·; the clearance of capsaicin to DPPH·, …

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Ultrasonic-Assisted Two-Phase Aqueous Extraction And Antioxidant Activity Of Polyphenols From The Seed Of Synespalum Dulcificum, Ma Yidan, Liu Hong, Liao Xiaowei, Yan Ruixin, Qi Jinling Dec 2015

Ultrasonic-Assisted Two-Phase Aqueous Extraction And Antioxidant Activity Of Polyphenols From The Seed Of Synespalum Dulcificum, Ma Yidan, Liu Hong, Liao Xiaowei, Yan Ruixin, Qi Jinling

Food and Machinery

The seed of Synespalum dulcificum was untrasonified in the acetone-(NH4)2SO4 aqueous two-phase syetem to extract total polyphenils and different conditions for extraction of polyphenols antioxidant activity was investigated. Acetone was chosen as the best extraction solvent for this research. The acetone concentration, amount of the (NH4)2SO4, the ultrasonic time，extraction temperature, ratio of water to solid were discussed by the single factor experiment. The optimal extraction conditions were found to be: the concentration of acetone solution 50%, ultrasonic time 100 min and extraction temperature 60 ℃，ratio of water to solid …

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Study On Combined Drying Technology Of Lotus Root Chips, Xing Fang, Wang Jianhui, He Xinyi, Wu Haiqing, Wu Jiali, Liu Pei Dec 2015

Study On Combined Drying Technology Of Lotus Root Chips, Xing Fang, Wang Jianhui, He Xinyi, Wu Haiqing, Wu Jiali, Liu Pei

Food and Machinery

To obtain the the processing technology of lotus root chips, taken lotus root as raw materials, the effects offreeze drying time, hot-air drying temperature and hot-air drying time on quality of lotus chips by combination of freeze drying and hot-air drying were explored. Experiment results indicated the optimized technological parameters of combined freeze dring and hot-air drying were freeze drying 4h, then hot-air drying at 50 ℃ for 2 h. At those conditions, the color value L*, a*, b* and hardness value of lotus root slices were 77.65, 0.96, 9.03 and 385.3 g, respectively. The results showed that combined drying …

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Influence Of Modified Attapulgite On Non-Biological Stability Of Beer, Shi Jinglue Dec 2015

Influence Of Modified Attapulgite On Non-Biological Stability Of Beer, Shi Jinglue

Food and Machinery

Report a study on the modification conditions of attapulgite towards improving its adsorption affinity and specificity of the chill haze protein in beer. Quantity of attapulgite added and adsorption time used were optimized using univariate and multivariate analysis with orthogonal parameter sets. Experiments conducted were focusing on the non-biological stability, foam stability and filtration performance of beer. Adsorption specificity test of the modified attapulgite with the chill haze protein in beer was also presented. An optimal condition for the modification was concluded that the attapulgite be heated at 303 ℃ for 2.54 h. With a quantity of 0.87 g/L added …

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Brewing Process Optimization Of Gordon Euryale Seed Wine, Li Yan, Lin Meiying, Li Yunsong Dec 2015

Brewing Process Optimization Of Gordon Euryale Seed Wine, Li Yan, Lin Meiying, Li Yunsong

Food and Machinery

The gordon euryale seed starch was hydrolyzed by α-amylase and glucoamylase to prepare starch syrup, and then the saccharomyces cerevisiae was added to prepare the health wine. The technology parameters were optimized by single factor and orthogonal experiments. And the optimal fermentation conditions were gotten. With the ratio of mass to water of 1︰10, the optimum liquefaction conditions were: addition of α-amylase of 0.4%, liquefaction temperature 70 ℃, and liquefaction time 60 min. The optimum saccharifying conditions were: addition of glucoamylase 0.5%, saccharifying temperature 60 ℃,and saccharifying time of 1 h. Under the saccharifying conditions, the sugar content of the …

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Application Of Extrusion Technology For Preparing Defatted Black Soybean Meal Reconstituted Powder, Zhang Lin, Li Jianke, Ren Caixia, Sun Xuesi, Qin Lingxiang Dec 2015

Application Of Extrusion Technology For Preparing Defatted Black Soybean Meal Reconstituted Powder, Zhang Lin, Li Jianke, Ren Caixia, Sun Xuesi, Qin Lingxiang

Food and Machinery

The extruding and expanding experiment was studied with the black soybean meal as material, mixing corn starch by twin-screw extruder to make reconstituted powder, The best expanded technical parameters were determined, and studied the formula, the extrusion ratio, the reconstituability, the viscosity, the color of this powder flour. The optimal formula of the powder was as follows: black soybean meal 30%, corn starch 45%, sugar 15%, maltodextrin 10%, creamer 6%.

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Advances In Research Of Cftr Inhibitors Extracted From Foods And Herbal Plants, Luan Jian, Yang Hong Dec 2015

Advances In Research Of Cftr Inhibitors Extracted From Foods And Herbal Plants, Luan Jian, Yang Hong

Food and Machinery

CFTR chloride channel is the molecular drug target for the treatment of secretory diarrhea. Screening CFTR inhibitors is the most important and basic part of anti-diarrheal drug development. The natural products are diversified both in the structure and the biological activity. In the discovery of drugs and leading compounds, natural products play a key role and become the main source of drug development. Natural products from foods and herbal plants are usually safe for low or no toxicity and side-effect in clinic. CFTR inhibitors which source of foods and traditional Chinese medicines are important of study and treatment of CFTR …

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