Research Progress On The Mechanism Of Dietary Polyphenols In Improving Inflammatory Bowel Disease,
2021
College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
Research Progress On The Mechanism Of Dietary Polyphenols In Improving Inflammatory Bowel Disease, Lin Peng-Cheng, Cao Jun-Han, Xie Wan-Cui
Food and Machinery
This article summarizes the mechanism by which dietary polyphenols improve inflammatory bowel disease by regulating oxidative stress, protecting the intestinal mucosal barrier, regulating intestinal flora and metabolites, highlights the regulatory effect of dietary polyphenols on inflammatory bowel disease inflammatory signaling pathways, and prospects to the research direction of dietary polyphenols in the nutritional intervention field of inflammatory bowel disease and other diseases.
Mercury Content Analysis And Risk Assessment Of The Major Aquatic Products In Maoming,
2021
College of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, Guangdong 525000, China
Mercury Content Analysis And Risk Assessment Of The Major Aquatic Products In Maoming, Wang Li, Xu Hua-Jie, Li Hai-Li, Chi En-Zhong, Li Hai-Gang
Food and Machinery
Objective: To understand the current situation and level of mercury pollution in main aquatic products in Maoming area, so as to provide the basis for quality supervision and safe consumption of aquatic products. Methods: Ten kinds of aquatic products commonly consumed by residents in four districts of Maoming were selected as the evaluation objects according to the questionnaire. The total mercury content of the samples was determined by atomic fluorescence Spectrophotometer, pollution degree assessment, dietary exposure assessment and health risk assessment were carried out by single factor pollution index method, weekly average exposure per unit weight and target hazard quotient …
Analysis Of Edible Areca Products Based On Electronic Tongue Technology,
2021
Engineering Technology Research Center of Hunan Binzhilang Food Science Limited Company, Xiangtan, Hunan 411201, China;Engineering Technology Research Center of Hunan Areca Processing and Safety, Xiangtan, Hunan 411201, China
Analysis Of Edible Areca Products Based On Electronic Tongue Technology, Chao Yu-Zhou, Liu Yi, Zhao Zhi-You, Xia Yan-Bin
Food and Machinery
Objective: Electronic tongue technology was used to analyze the taste of edible areca and compared with sensory evaluation to provide a more objective and accurate evaluation method. Methods: The taste of 12 different areca products from 8 enterprises was analyzed using electronic tongue, sensory evaluation, and multivariate statistical methods. Results: There were significant differences in the areca taste index between different brands; the samples were divided into three groups by principal component analysis, factor analysis and cluster analysis, and each cluster had its unique taste characteristics. Combined with the electronic tongue and sensory evaluation, the results were consistent except for …
Safety Issues Of Tourism Food And The Establishment Of The Relative Security System In China,
2021
Shijiazhuang Vocational and Technical College, Shijiazhuang, Hebei 050081, China
Safety Issues Of Tourism Food And The Establishment Of The Relative Security System In China, Shi Gao-Yan
Food and Machinery
Aiming at thesafety issue in tourism food industry chain, the causes of these problems in China were analyzed. Suggestions on the establishment of Chinese tourism food safety system were put forward, including controlling of the source, the applying the HACCP control system, and establishing tourism food information symmetry system, food safety law and efficient emergency treatment system. The development trend of safety guarantee system of Chinese tourism food was also expected.
Research On Performance Of Nh3/Co2 Cascade Refrigeration System With Variable Rotation Speed,
2021
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
Research On Performance Of Nh3/Co2 Cascade Refrigeration System With Variable Rotation Speed, Ye Meng-Ying, Gu Zhong, Xie Jing
Food and Machinery
Objective: This study aimed to research the influence of different rotation speed of high-temperature compressor on the performance of NH3/CO2 cascade refrigeration system under various seasons and evaporation temperature of 25 ℃. Methods: The NH3/CO2 cascade refrigeration system model was established and its reliability was verified in this paper. The relationship between the rotation speed of high-temperature compressor and the evaporation temperature, the discharge temperature, the intermediate temperature, high-temperature compressor power, cooling capacity, Coefficient of Performance （COP） of cascade refrigeration system was calculated and analyzed. Results: The relative error of the simulation model for …
Cultural Value And Innovative Strategy Of Local Food Packaging Under The Rural Revitalization Process,
2021
Guizhou Radio and Television University, Guiyang, Guizhou 550023， China
Cultural Value And Innovative Strategy Of Local Food Packaging Under The Rural Revitalization Process, Wang Qiao-Xing
Food and Machinery
Taking the opportunity of the proposal and implementation of the current "Rural Revitalization Strategy", the cultural value of local food from the three dimensions of philosophical basis, cultural connotation and expression of the times was analyzed. On this basis, it is proposed that the current local food packaging process should fully excavate its cultural connotation, adhere to the green and healthy ecological design concept, and start with respecting personalized design ethics, and actively explore the innovative development path of local food packaging.
Characterization Of Synthetic Tetrahydrocurcumin And Its Antioxidant Activity In Vitro,
2021
College of Light Chemical Technology, Guangdong Industry Polytechnic, Guangzhou, Guangdong 510300, China
Characterization Of Synthetic Tetrahydrocurcumin And Its Antioxidant Activity In Vitro, Du Shu-Xia, Shan Wang, Xu Li, Teng Xiao-Huan, Tan Qi-Kun
Food and Machinery
Objective: This study focuses on exploring a more effective method of tetrahydrocurcumin synthesis. Methods: With vanillin and acethylacetone as starting materials, curcumin was prepared by Claisen condensation reaction under the condition of alkali, and then a hydrogenation reaction was conducted with palladium catalysis to obtain tetrahydrocurcumin. Its structural identification was confirmed by Ultraviolet and Visible Spectrophotometry (UV-VIS), Infrared Spectroscopy (IR) and Nuclear Magnetic Resonance Spectroscopy (1H-NMR, 13C-NMR). The antioxidant activity was evaluated by DPPH radical scavenging capacity, ABTS radical scavenging capacity and total antioxidant capacity. Results: The results showed that the total yield of this synthesis was …
Optimization Of Extraction Process Of Polyphenols From Different Parts Of Trifolium Pretense Linn And Its Antioxidant Activity,
2021
School of Biological Sciences and Technology, Liupanshui Normal University, Liupanshui, Guizhou 553000, China
Optimization Of Extraction Process Of Polyphenols From Different Parts Of Trifolium Pretense Linn And Its Antioxidant Activity, Li Xin-Ran, Wang Xu-Ying, Xu Zi-Yi, Pan Yong-Qi, Weng Gui-Ying
Food and Machinery
Objective: The present study aimed to optimize the extraction process of polyphenols from Trifolium pratense Linn and evaluate the antioxidant activity in vitro. Methods: Ultrasonic-assisted extraction of total polyphenols from stems, leaves, and flowers was firstly performed, and the parts with higher polyphenol content were selected for further investigation. Then the response surface methodology was used to optimize the extraction process, and its antioxidant activity was evaluated by scavenging rate of hydroxyl radical and superoxide anion radical. Results: The results showed that the content of polyphenols in the leaves is relatively high. The optimal extraction process is as follows: the …
Recent Progress On Regulation Of Inflammatory Bowel Disease By Polysaccharides From Edible Fungi,
2021
College of Agricultural, Yanbian University, Yanji, Jilin 133002, China
Recent Progress On Regulation Of Inflammatory Bowel Disease By Polysaccharides From Edible Fungi, Yang Xi-Ming, Xu Hong-Yan, Liu Si-Qi, Zhang Ming-Yan, Chen Chun-Ping
Food and Machinery
In this review, the composition and physiological effects of polysaccharides from edible fungi, the direct intervention of edible fungi polysaccharides in inflammatory bowel disease, and the indirect intervention by regulating gutmicrobiota were summarized. In addition, some suggestions for further study of the polysaccharides from edible fungi were put forward.
Research Progress On Management Of Athletes’ Dietary Nutrition,
2021
College of Physical Education and Health, Henan Vocational College of Mechanical and Electrical Engineering, Zhengzhou, Henan 451100, China
Research Progress On Management Of Athletes’ Dietary Nutrition, Jing Xi-Min
Food and Machinery
By systematically selecting, combing and analyzing the published papers on the literature retrieval websites, such as SCI、CNKI, etc., this review summarized the current research progress of foreign and domestic sports dietary nutrition of athletes, and explored the metabolic laws and nutrition management strategies of energy, carbohydrates, protein and fat, in order to provide some references for theoretical development of sports nutrition and the research and manufacturing of sports nutrition food in China.
Research On Development Model Of Gastronomy Tourism,
2021
School of Management, Jiageng College, Xiamen University, Zhangzhou, Fujian 363105, China
Research On Development Model Of Gastronomy Tourism, Liu Cang
Food and Machinery
The value and significance of food tourism were analyzed from two aspects including consumer satisfaction and economic development. The development model of food tourism was classified into three categories, i. e., regional food tourism, festival food tourism and theme food tourism, and the development status of the three kinds of modes in and outside China was also enumerated. Finally, suggestions are given for the development of food tourism in the future.
Feasibility Study On Developing Nutrient Claim Of Lipid Concomitants In National Standard Of Oil-Tea Camellia Seed Oil,
2021
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Feasibility Study On Developing Nutrient Claim Of Lipid Concomitants In National Standard Of Oil-Tea Camellia Seed Oil, Wang Zheng, Cao Qing-Ming, Pei Xiao-Fang, Tan Yu-Heng, Huang Cui-Rong, Zhou Wen-Hua
Food and Machinery
This paper summarizes the existing research results on the content of lipid concomitants in oil-tea camellia seed oil, especially the content change during processing. It was proposed to develop uniform nutrient claims on lipid concomitants in the oil-tea camellia seed oil based on the analysis of content data of lipid concomitants in current standards for various product of oil-tea camellia seed oil.
Study On The Current Situation And Prevention Countermeasures Of Microplastics Pollution In Food,
2021
Research Center for Food, Drug and Environment Safety, People’s Public Security University of China, Beijing 100038, China
Study On The Current Situation And Prevention Countermeasures Of Microplastics Pollution In Food, Wu Guan-Hua, Li Chun-Lei, Zhang Meng-Han
Food and Machinery
In this paper, the research progress of microplastics pollution in food in recent 10 years were summarized. The policies and regulations of microplastics pollution prevention at home and abroad were reviewed, and then suggestions were put forward for the prevention and control of microplastic pollution in Chinese food. It is suggested to combine with the tertiary prevention theory, including three sections of strict prevention at the source, strict control of transmission and strict control at the end.
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters,
2021
Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters, Liu Ying, Wang Man-Sheng, Qu Wen-Juan, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Food and Machinery
Objective: This study aimed to realizing the three-dimensional visual simulation of the morphological structure of tomatoes. Methods: A new tomato shape equation was derived, which took the radius as a function and included size parameters and shape description coefficients. By calculating the geometric model description coefficients (a, b, c1, c2) based on the measured values of the main size parameters of the tomatoes, a three-dimensional geometric model of tomatoes was developed and established their correlation with the weight and height of the tomatoes. Moreover, the accuracy of the model was verified by comparing the measured and …
Study On The Variation Of Volatile Components Of Ready-To-Eat Pacific Saury （Cololabis Saira） During Processing,
2021
Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Food Biotechnology Innovation Engineering Technology Research Center, Fuzhou, Fujian 350108, China
Study On The Variation Of Volatile Components Of Ready-To-Eat Pacific Saury （Cololabis Saira） During Processing, Wu Li-Xiang, Zhang Wen, Tong Qiu-Xia, Ni Li
Food and Machinery
Objective: Headspace solid-phasemicroextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to separate and identify the volatile components of Pacific saury. Methods: The odor threshold was used to calculate the relative odor activity value (ROAV) to determine the critical aroma component of the samples under different processing stages. Principal components analysis and variable importance for the projection (VIP) values were used to determine characteristic flavor compounds at different stages. Results: The results showed that 63 volatile components were detected in Pacific saury samples, and aldehydes were the main flavor substances. (E, Z)-2,6-nonadienal, Octanal, Methional, (Z)-4-heptenal, (E, E)-2,6 nonadienal and 1-octene-3 …
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing,
2021
Qilu University of Technology〔Shangdong Academy of Sciences〕, Jinan, Shandong 250000, China
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing, Zhu Jie, Cui Bo, Gao Wei, Wang Kun, Jia Si-Qiang
Food and Machinery
Objective: In order to study the structure evolution of three states of powder, masterbatch and film of starch during extrusion blowing. Methods: Using hydroxypropyl distarch phosphate as raw material, starch film was prepared by extrusion blow molding. Using Fourier Infrared Spectroscopy-Attenuated Total Reflectance （FTIR-ATR）, X-ray Diffraction （XRD）, Thermal Stability Analyzer （TGA）, Gel Permeation Chromatography （GPC） and other technical means, crystal structure, thermal stability and molecular structure changes of the starch were analyzed in powder state, masterbatch state and film state. Results: After extrusion, the starch crystal form changed from powder state A to masterbatch state and film state V, and …
Effect Of Heat Treatment On The Structure And Physicochemical Properties Of The Whole Barley Powder Of Different Varieties,
2021
Academy of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China
Effect Of Heat Treatment On The Structure And Physicochemical Properties Of The Whole Barley Powder Of Different Varieties, Jing Xiao-Nan, Dang Bin, Yang Xi-Juan, Zhang Wen-Gang, Zhang Jie, Zhao Meng-Meng, Chen Dan-Shuo, Zhang Fa-Lin
Food and Machinery
Objective: This study contributed to improving the processing characteristics of highland barley flour. Methods: Using superheated steam, infrared and microwave baking to treat three different kinds of barley, i. e., kunlun 15, Dulihuang and kunlun 20 and then their influence on the structure of the barley powder was determined by scanning electron microscopy, X-ray diffraction, thermal analysis and Fourier transform infrared spectrum scanning. The changes of basic nutrients, color difference, water holding power, oil holding force, reclining Angle, sliding Angle, expansion force, bulk density, vibrating density and gelatinization characteristics were compared with before and after treatment. Results: After heat treatment, …
Measurement Of Amino Acid And Comprehensive Quality Assessment Of Different Flaxseed Variety,
2021
Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Measurement Of Amino Acid And Comprehensive Quality Assessment Of Different Flaxseed Variety, Wang Li-Yan, Sun Qiang, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia
Food and Machinery
Objective: This study aimed to investigateing amino acid content and quality difference of different flaxseed varieties, based on their amino acid content. Methods: 12 flaxseed varieties from 6 producing areas were used to tested materials, amino acid contents in flaxseed were measured and 17 amino acid contents were used to assessing index, which was analyzed by principal component and clustering for studying the amino acid content and quality difference of flaxseed based on amino acid content. Results: affected order of flaxseed varieties on different amino acid content was Met>Cys>Phe>Tyr>Arg>Glu>Pro>His>Asp>Ser>Lys>Gly …
Comparison Of Emulsification Cross-Linking Method And Solvent Evaporating Technique For Preparation Of Microsphere Encapsulating Lemon Essential Oil,
2021
Institute of Molecular Science, Shanxi University, Taiyuan, Shanxi 030000, China
Comparison Of Emulsification Cross-Linking Method And Solvent Evaporating Technique For Preparation Of Microsphere Encapsulating Lemon Essential Oil, Chang Xiang-Yu, Li Hui-Qing, Cao Ye-Xia, Zhang Xin-Rui
Food and Machinery
Objective: In order to overcome the disadvantageous volatility and degradability of essential oil, microsphere was prepared with polymer as wall material to encapsulate essential oil for sustaining release. Methods: The Lemon essential oil was extracted from the steam distillation, the essential oil microspheres were prepared by emulsion cross-linking method taking sodium alginate/gelatin used as the wall material, and solvent evaporating technique Polylactic acid-Glycolic Acid copolymer (PLGA) as the wall material. The properties of the microspheres were compared by yield rate, entrapment efficiency and slow release behavior, and their thermal stability was tested by thermogravimetric analysis. Results: The diameter of the …
Design And Test Of Spoilage Sensing Monitoring System For Fruit,
2021
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Design And Test Of Spoilage Sensing Monitoring System For Fruit, Guo Chuang, Guo Zhi-Ming, Sun Li, Song Ye, Zou Xiao-Bo
Food and Machinery
Objective: In order to solve the difficulty of multi-gas dynamic monitoring and early warning of fruit spoilage. Methods: Based on the gas sensor, the fruit spoilage sensor detection system was developed, and the gas sensor module, data acquisition module and other modules were designed. Developed inspection software and integrated inspection system.Taking apple as the verification object, the response difference and change law of the gas sensor before apple corruption were analyzed. Results: The linear discriminant analysis, k-nearest neighbor and back-propagation artificial neural network （BP-ANN） chemometric methods were used to establish the classification model of apple before spoilage. The recognition rate …
