Analysis On Stability Of Producing Exopolysaccharides By Streptococcus Thermophilus During Multiplication,
2016
Guangzhou Institute of Microbiology, Guangzhou, Guangdong 510663, China
Analysis On Stability Of Producing Exopolysaccharides By Streptococcus Thermophilus During Multiplication, Bao Zhining, Wu Jinyu, Lin Weifeng, Chen Zhong
Food and Machinery
For the purpose of exploring the stability of producing exopolysaccharides (EPS) for Streptococcus thermophile, 3 different strains (ST-5P, ST-7P, ST-134P) fermented in the exopolysaccharides selection medium for 30 periods (24 hours for each period) multiplication. The results showed that the proliferation and acid production of ST-5P, ST-7P and ST-134P were stable. The stability of producing EPS among these three strains was different. The EPS production of ST-7P was significantly more stable than those of ST-5P and ST-134P. The correlation analysis in SPSS showed that there was no direct correlation between EPS concentration and viable cell numbers or pH value.
Analysis Of Components Of Oleoresin Of Cold Drawn Oil In Zanthoxylum With Different Extraction Methods,
2016
Sichuan Agricultural University College of Food Science, Ya’an, Sichuan 625014, China
Analysis Of Components Of Oleoresin Of Cold Drawn Oil In Zanthoxylum With Different Extraction Methods, Jiang Yan, Pu Biao, Wang Hanqing, Xu Lin, Feng Yachao, Chen Yan
Food and Machinery
To discuss the effects with different methods of oleoresin of cold pressing oil in Zanthoxylum extraction, select appropriate oleoresin extraction method, and explore different extraction methods of oleoresin flavor components of cold pressing oil in Zanthoxylum. With the cold pressing oil in Zanthoxylum as raw material, water bath, ultrasonic and microwave methods were used to extract the oleoresin and GC—MS was adopted to analyze flavor components of the different extraction methods of oleoresin. The results showed that the extraction of oleoresin absorbance at 270 nm value of ultrasound is the highest, followed by water bath, the lowest is microwave; the …
Optimization On Pre-Cooked Processes For Kidney Bean,
2016
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
Optimization On Pre-Cooked Processes For Kidney Bean, Wang Ting, Yu Lei, Li Shuaifei, Liu Jianan, Wang Weixu
Food and Machinery
The constant temperature soaking, low pressure cooking and air drying were used to pre-cook the kidney beans in order to make the kidney beans get maturity simultaneously when cooked with rice. The temperature of constant temperature soaking, the pressure and the time of low pressure cooking was taken as the independent variable, and gelatinization degree was taken as the response value to get the optimal process condition through the experiments. The results showed that the optimum processing conditions for kidney beans were as followed: soaking temperature 50 ℃, cooking pressure 50 kPa, the time of low pressure cooking 5 min. …
Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch,
2016
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Food and Machinery
Waxy corn starch (WCS) was modified by amylosucrase (AS). The effect of starch elongation degree on the digestibility and physicochemical properties of modified waxy corn starch (WCS) was investigated. The results showed that under the given reaction condition, enzymatic reaction could be fitted by a logarithmic mathematical model. Compared with native starch, the modified WCSs expressed a continuous matrix structure, and the packing arrangement of crystalline converted from A-type into B-type. With transglycosylation rate (TR) increasing, an increased tendency of proportion of Fr I (DP＞30) was observed, whereas the contents of Fr III (DP＜13) was significantly decreased. In vitro test …
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus,
2016
College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266061, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus, Xie Wancui, Yang Yadong, Yang Xihong, Wu Shuai, Ji Hongwu
Food and Machinery
In order to improve the production of protease from Bacillus cereus, the fermentation medium composition and culture conditions were optimized. By single factor experiment, the effects were studied, including the optimum additions of carbon and nitrogen sources, the adding amounts, fermentation temperature, inoculation age, shaking speed, medium volume, medium initial pH, fermentation time, and inoculation amount on protease production. On this basis, Plackett-Burman was to evaluate the effects of nine variables, and selected significant factors, namely peptone addition amount, fermentation temperature and medium volume. The optimal fermentation condition was obtained by Box-Behnken and response surface analysis. The optimal conditions of …
Loop-Mediated Isothermal Amplification Method For Detection Of Transgenic Maize Nk603,
2016
Changsha Centre of Supervision & Inspection on Food Quality Safety, Changsha, Hunan 410013, China
Loop-Mediated Isothermal Amplification Method For Detection Of Transgenic Maize Nk603, Yang Lixia
Food and Machinery
The specific LAMP primers of genetically modified maize NK603 were designed on the basis of the published sequence (GenBank accession number AX342369). Established the specific loop-mediated isothermal amplification (LAMP) method for the detection of the transgenic maize line NK603 strains. The specificity and sensitivity of this method were evaluated. The results showed that LAMP could detect the transgenic maize NK603 from several GM events specifically and effectively with LOD of 0.1%. Since this method is rapid, simple, it could be applied in GMO detection.
Determination Of Five Phthalate Residues In White Spirit By Gas Chromatography,
2016
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
Determination Of Five Phthalate Residues In White Spirit By Gas Chromatography, Cao Yong, Hua Xiaoman, Zheng Mingzhu, Wang Nan, Liu Jingsheng
Food and Machinery
A capillary gas chromatographic method with flame ionization detector (GC-FID) for the detection of five phthalate esters dimethyl phthalate(DMP), di-ethyl phthalate(DEP), di-butyl phthalate(DBP), di-(2-ethylhexyl) phthalate(DEHP) and dioctyl phthalate(DnOP)
Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd,
2016
College of Mechanical and Power Engineering, Nanjing University of Technology, Nanjing, Jiangsu 211816, China
Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd, Fan Liming, Li Qingsheng
Food and Machinery
Based on the multiple reference frame method and Realizable k-ε model, the whole flow field in a stirred tank with double CBY impellers was numerically simulated using fluent software. The simulation test results were compared with literature. The effects of the blade spacing on the flow field distribution, the lower blade speed and power consumption were examined. The results showed that with the increase of blade spacing, flow pattern from the “connecting flow” into “dispersed flow”, and the test results have good consistency. The influence of blade spacing to the velocity distributions below the upper impellers was relatively large and …
Discriminating Intact And Crack Hazelnuts Using Impact Sound Analysis,
2016
College of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Discriminating Intact And Crack Hazelnuts Using Impact Sound Analysis, Liu Bin, Wu Xue, Wang Yafei, Huang Zhigang
Food and Machinery
Impacting sound analysis is a new method for nuts grading and detection. The acoustic characteristic of the intact and crack hazelnuts is presented in this paper. The gradient accumulation, frequency spectrum and mel-frequency cepstral coefficients (MFCC) were extracted from the impacting sound signals. The results showed that the gradient accumulation parameter was easily calculated, and the accuracy of discriminating crack hazelnuts was about 80%. For frequency spectrum analysis, the spectral distribution of the intact hazelnuts sound concentrates was in 5～8 kHz and that of the crack hazelnuts tends to disperse in wide frequency range. It is difficult to choose the …
Design Of Control System For External Thread Whirling Machine Used For Processing Pressing Screw,
2016
School of Mechanical and Automotive Engineering, Hefei University of Technology, Hefei, Anhui 230009， China
Design Of Control System For External Thread Whirling Machine Used For Processing Pressing Screw, Lin Xudong, Wen Jie, Lv Tao, Wu Yanming
Food and Machinery
An automatic control system for the external thread whirling machine which is designed, with PLC as master controller and touch screen as human machine interface，using servo motor and AC motor as actuator, achieves automatic processing for different specifications pressing screw by setting different parameters. The control system can be a one-shot forming by thread whirling compared with traditional processing methods and does not require adjustment for master plate compared with the original external thread whirling machine, thus significantly reducing the operator's skill requirements, eliminating human error makes knife angle more accurate.
Reserch On Separation And Purification Of Flavonoids In Hunan Pomelo,
2016
Hunan Province Institute of Products Quality Supervision and Inspection, Changsha, Hunan 410007, China
Reserch On Separation And Purification Of Flavonoids In Hunan Pomelo, Peng Chengcheng, Deng Fangming
Food and Machinery
Taking Hunan pomelo fruit drop as raw materials, ethanol ultrasonic extraction of flavonoids pomelo, Research AB-8, NKA-9, D110 and ADS-17 four types of macroporous resin separation and purification process optimization pomelo flavonoids. The results showed that: AB-8 macroporous highest amount of total flavonoids Hunan pomelo, reaching 0.70 mg/mL; integrated adsorption, recovery, purity and absorption rate and other indicators, AB-8 macroporous resin separation and purification of the Hunan Xiang optimal conditions grapefruit flavonoids was: 1∶10 aspect ratio; the adsorption velocity 1.5 BV/h, the eluent pH value 4.0, eluent 70% ethanol eluted dosage 4 BV, analytical flow rate 2 BV/h, the resin …
Optimization Of Ultrasound/Microwave Assisted Extraction (Umae) Of Flavones From Vaccinium Bracteatum Thunb Leaves,
2016
School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
Optimization Of Ultrasound/Microwave Assisted Extraction (Umae) Of Flavones From Vaccinium Bracteatum Thunb Leaves, Chen Yiyong, Zhang Dejin
Food and Machinery
Vaccinium Bracteatum Thunb Leaves (VBTL) was used as material. An efficient ultrasound/microwave assisted extraction (UMAE) technique was employed to extract flavones from VBTL. The effects of microwave power, ratio of solvent to solid, temperature and time on the yield of flavones from VBTL were investigated. To optimize the extraction process, response surface methodology was used based on the results of single factor experiment. IR spectrum was scanned to validate the effect of UMAE technology compared with the traditional solvent extraction technology. The results indicated the optimal conditions of UMAE were 140 W of microwave power, 50 W of ultrasound power, …
Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice,
2016
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Science, Zhengzhou, Henan 450009, China
Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice, Liu Hui, Zhang Chunling, Liu Jiechao, Hu Lina, Jiao Zhonggao
Food and Machinery
In order to study the optimum ultrasonic-assisted extraction technology of flavonoids in hawthorn juice under pectinase treatment, the single-factor tests and orthogonal array design were employed to optimize the extraction conditions. The effects of boiling treatment time, ultrasonic extraction time, ultrasonic extraction temperature and ultrasonic power on the content of flavonoids in hawthorn juice were researched. And the hawthorn flavoinoid extraction conditions were optimized as follows: boiling treatment time 30 min, ultrasonic extract time 50 min, ultrasonic extract temperature 50 ℃ and ultrasonic power 150 W. Under the optimized extraction conditions, the content of flavonoids was 335.32 mg/100 mL. Ultrasonic …
Optimization On Enzymatic Hydrolysis Processing From Pepper Meal Protein Isolate,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Optimization On Enzymatic Hydrolysis Processing From Pepper Meal Protein Isolate, Zhao Jing, Wang Yan
Food and Machinery
Extraction of crude protein from pepper meal, by the establishment of protease hydrolysis pepper meal protein isolate preparation in the best condition of flavor peptides was studied. Through judging the degree of hydrolysis and yield of peptide, the compound protease had the best hydrolyzation effect in digesting pepper meal protein isolate among the trypsin, papain, alkaline, compound protease. The results showed that compound protease had best effect. Selecting solid-liquid ratio(m︰V), amount of enzyme, hydrolysis time, pH and hydrolysis temperature as experiment factors, the best technological condition of digesting pepper meal protein isolate was determined by method of single factor experiment …
Effect Of Hot Air Drying Temperature On Qualities Of Sweet Potato Powder,
2016
College of Chemical and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899, China; Institute of Food Research, Hezhou University, Hezhou, Guangxi 542899, China
Effect Of Hot Air Drying Temperature On Qualities Of Sweet Potato Powder, Guo Ting, Chen Zhenlin, He Xinyi, Xie Dongdi, Huang Huiling
Food and Machinery
In order to investigate the temperature on the quality of sweet potato powder by hot air drying, the color, rehydration capacity, particle size, viscosity, bulk density, reducing sugar and amylum of the sweet potato powder were compared. Results showed that hot air drying temperature had a significantly influence on the rehydration, particle size, viscosity and amylum of sweet potato powder (P<0.05). With the drying temperature rising, the dry basis moisture content decreased faster, the drying time shortened and amylum content increased. The sweet potato powder particle size prepared at hot air drying in 80 ℃ was the minimum, and the rehydration was the highest with good color.
Optimization On Extraction Technology Of Puerarin From Puerarialobata,
2016
Department of Public Health, Chengdu Medical College, Chengdu, Sichuan 615000, China
Optimization On Extraction Technology Of Puerarin From Puerarialobata, Cao Xiong, Ai Fang, Liu Mengyao, Wang Tong, Wu Aijuan, Zheng Qiang, Li Chao, Yin Xia, Han Qin
Food and Machinery
In order to explore the optimum conditions of puerarin, the extraction process was optimized by single factor test and response surface design. The extract was identified by high performance liquid chromatography (HLPC) for puerarin or not.The results showed that the best extraction conditions were: ethanol volume fraction 50%, solid-liquid ratio of 1∶25(m∶V), extraction time 70 min and extraction temperature of 60 ℃With those conditions, the expected content of puerarin is 96.79%, and the testing results of HPLC is consistent with the element standard of puerarin.
Preparation Of Natural Cream Flavor From Natural Butter By Mixed Enzyme Hydrolysis,
2016
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
Preparation Of Natural Cream Flavor From Natural Butter By Mixed Enzyme Hydrolysis, Zhou Meiyu, Fu Liang
Food and Machinery
Prepared natural cream flavor by mixed enzyme with two kinds of lipase. Through the determination of acid value and sensory evaluation, the palatase 20000L and lipase MER were selected for enzymolysis reaction. The optimum conditions for enzymatic hydrolysis of butter were palatase 20000L 0.18%, lipase MER 0.09%, hydrolysis time 9 h, temperature 40 ℃ and pH 7.0. By GC-MS analysis, the main flavor components consist of 11 kinds of substances include short chain fatty acids, small amount of ketones, lactones and esters. Through baking applications and sensory evaluation, finished bakery products had a thick milk and long lasting flavor, without …
Antitumor And Antiangiogenic Effects Of Flavonoids,
2016
College of Materials Science and Engineering of Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Antitumor And Antiangiogenic Effects Of Flavonoids, Li Xiangzhou, Luan Fangfei, Zhang Sheng, Huang Dan
Food and Machinery
Flavonoids drugs are effective, natural, and their toxic and side effect are relatively mild. Otherwise, they have many kinds of biological effects such as anti-inflammatory, anti-bacterial, reducing blood fat, anti-aging and so on.The treatment of malignant tumor is difficult to conquer in the medical community. The majority of clinical antitumor drugs have side effects. This paper elaborated the research progress of anti-tumor and anti-angiogenesis of plant flavonoids from the cellular level, molecular level and animal models level, which can provide a reference for further development and utilization of flavonoids in antitumor and anti-angiogenesis.
2016 Cow-Calf Production Shows Less Profitability,
2016
University of Nebraska-Lincoln
2016 Cow-Calf Production Shows Less Profitability, Roger Wilson
Cornhusker Economics
Economics Department formulated four cowcalf budgets. The Sandhills Cow/Calf Producer Budget is for a herd of 500 cows and the data is from a panel of producers in Cherry County. The remaining three budgets are the 50-cow herd located in the panhandle of the state, and the 300- and 750-head Cow Herd System generally located in and around Custer County. These last three budgets were compiled from producer survey data collected for this purpose. Budgets are available online at http:// farm.unl.edu/beef#budgets.
U.S. Drought Monitor, January 26, 2016,
2016
National Drought Mitigation Center/University of Nebraska-Lincoln
U.S. Drought Monitor, January 26, 2016, Mark D. Svoboda
United States Agricultural Commodities in Drought Archive
Drought map of U.S. for January 26, 2016 (1/26/16) plus: U.S. crop areas experiencing drought (map), Approximate percentage of crop located in drought, by state (bar graph), Percent of crop area located in drought, past 52 weeks (line graph) for: Corn, Soybeans, Hay, Cattle, Winter wheat.
