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Articles 1261 - 1290 of 7710
Full-Text Articles in Entire DC Network
Study On The Anti-Fatigue Activity Of Chickpea Peptide, Dong Jing-Ru, Mo Jun-Ming, Wang Sheng
Study On The Anti-Fatigue Activity Of Chickpea Peptide, Dong Jing-Ru, Mo Jun-Ming, Wang Sheng
Food and Machinery
Objective: This study aimed to investigate the anti-fatigue activity of chickpea polypeptide and its anti-fatigue mechanism. Methods: Weight-bearing swimming test, fatigue-related biochemical index analysis and immune activity determination were analyzed in mice. Results: In the weight-bearing swimming test, the swimming time of the chickpea polypeptide-fed group was significantly longer than that of the control group (P<0.01). The test results of biochemical indicators showed that chickpea polypeptide significantly reduced the levels of urea nitrogen and blood lactic acid in the blood of mice, and also significantly increased the contents of liver glycogen, muscle glycogen and insulin (P<0.01). Chickpea polypeptide also significantly improved the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and lactate dehydrogenase (LDH). In addition, chickpea polypeptide supplementation improved the immunity by increasing phagocyte activity, stimulating sIgA secretion and reducing proinflammatory cytokines in mice. Conclusion: Chickpea polypeptide has a strong anti-fatigue effect on mice.
Study On The Processing For Mackerel-Yam Fish-Chips, Lu Xue-Ning, Chen Huai-Yu, Guo Feng-Xian, Zheng Zong-Ping
Study On The Processing For Mackerel-Yam Fish-Chips, Lu Xue-Ning, Chen Huai-Yu, Guo Feng-Xian, Zheng Zong-Ping
Food and Machinery
Objective: This study aimed to solve the problem of the low utilization rate of mackerel and the single taste of fish chips. Methods: The specific volume, crispness, hardness, color, fat and acrylamide content of mackerel-yam fish chips made by frozen mackerel, starch and yam powder were determined to study the effects of different aging time, frying time, frying temperature and amount of yam powder on the quality of fish-chips. Results: With the extension of the aging time, the specific volume of the fish-chips gradually increased, when the aging time was 48 h, the specific volume reached 4.14 mL/g, and the …
Optimization Of Preparation And In-Vitro Activity Of Uricate-Lowering Peptide From Dorsal Belly Meat Of Skipjack, Chu Yu-Rou, Sun Ji-Peng, Zhu Qiu-Yu, Yao Wei, Song Ru, Wang Jia-Xing
Optimization Of Preparation And In-Vitro Activity Of Uricate-Lowering Peptide From Dorsal Belly Meat Of Skipjack, Chu Yu-Rou, Sun Ji-Peng, Zhu Qiu-Yu, Yao Wei, Song Ru, Wang Jia-Xing
Food and Machinery
Objective: This study aimed to develop an auric-lowering peptide of skipjack byproducts (SPBp) with Xanthine oxidase (XOD) inhibition activity and improve the utilization rate of byproducts of skipjack. Methods: Based on the response surface methodology, several parameters affecting this process were investigated, including protease types and enzymatic dosages, pH, temperature, time and their interactions on the content of amino-nitrogen, solid content and XOD inhibition activity. Results: The results showed that trypsin was the best protease. The optimal process parameters were as follows: the dosage of the enzyme was 4%, pH 8.0, temperature 55 ℃, time 5 h, solid-liquid ratio 1∶3 …
Effects Of Carbon Quantum Dot-Chitosan Coating On Preservation Of Fresh-Cut Shiitake Mushroom, Yang Na, Wei Qi-Min, Yang Wei-Ling, Huang Qun
Effects Of Carbon Quantum Dot-Chitosan Coating On Preservation Of Fresh-Cut Shiitake Mushroom, Yang Na, Wei Qi-Min, Yang Wei-Ling, Huang Qun
Food and Machinery
Objective: In order to improve freshness preservation quality of the fresh-cut shiitake mushroom. Methods: Carbon quantum dots were synthesized from dragon fruit peel and ethylenediamine, and characterized for stability and toxicity. Fresh-cut shiitake mushrooms were studied, and stored at 4 ℃ for 10 d after coating with 0.0, 1.5, 3.0 and 4.5 mL/100 mL carbon quantum dots-chitosan （N-CDs/CH） for preservation treatment. During the period of preservation, the weight loss, color difference, soluble solids and polyphenol oxidase were measured every 24 h to evaluate the preservation effect of the composite films. Results: The synthesized N-CDs had the typical characteristics, which had …
Research Progress On Degradation Of Aflatoxin B1 By Microbial Method According To Toxicity Sites Of Aflatoxin B1, Lian Sheng-Qing, Qian Xin, Liu Chu-Cen, Li Liang-Yi, Sun Chang-Po, Zhou Wen-Hua
Research Progress On Degradation Of Aflatoxin B1 By Microbial Method According To Toxicity Sites Of Aflatoxin B1, Lian Sheng-Qing, Qian Xin, Liu Chu-Cen, Li Liang-Yi, Sun Chang-Po, Zhou Wen-Hua
Food and Machinery
The toxicity sites and toxicity mechanism of aflatoxin B1（AFB1） were explored in this study, and aiming at the toxicity sites of AFB1, the advantages of microbial degradation of AFB1 were compared. Then the degradation mechanism of AFB1 by detoxifying enzyme method in microbial method was reviewed. Moreover, the composite application of detoxification enzyme method combined with other methods is prospected.
Research Progress Of Quality Evaluation Technology In Black Tea Fermentation Process, Xia Chang-Yi, Ran Qian-Song, Li Rui, Liu Ya-Bing
Research Progress Of Quality Evaluation Technology In Black Tea Fermentation Process, Xia Chang-Yi, Ran Qian-Song, Li Rui, Liu Ya-Bing
Food and Machinery
Fermentation is the key to the formation of characteristics and quality of black tea. It is very important to evaluate the fermentability of black tea quickly and accurately. In this paper, the application of artificial sensory evaluation technology, biochemical component detection technology, intelligent biomimetic technology, data fusion technology and intelligent biomimetic equipment in the evaluation of black tea fermentation quality in recent years was reviewed, and the development trend of intelligent biomimetic technology in the evaluation of black tea fermentation in the future was prospected.
Research Progress On The Effect Of Different Improvers On The Quality Of Frozen Dough, Xin Chen, Zhou Rui-Li, Gong Fang-Yuan
Research Progress On The Effect Of Different Improvers On The Quality Of Frozen Dough, Xin Chen, Zhou Rui-Li, Gong Fang-Yuan
Food and Machinery
Frozen dough is widely used in the food industry. But there are several problems arising such as: the deterioration of dough and the reduction of fermentation activity properties during frozen storage. Frozen dough improvers are important way to solve these problems. Currently, the commonly used improvers are polysaccharides, emulsifiers, proteins and others. This paper summarizes the main problems and influencing factors in the application of frozen dough, and the mechanism and application of different improvers on the quality of frozen dough were reviewed. The paper also prospects the research and development trend of improvers.
The War In Ukraine, Food Security And The Role For Europe, Maksym Chepeliev, Maryla Maliszewska, Maria Filipa Seara E Pereira
The War In Ukraine, Food Security And The Role For Europe, Maksym Chepeliev, Maryla Maliszewska, Maria Filipa Seara E Pereira
Department of Agricultural Economics Faculty Publications
Food-security implications of the war in Ukraine are exacerbated by adverse weather events, spillover effects from the distortion of energy and fertiliser markets, and domestic policies that countries around the world have implemented in pursuit of food security. Estimates suggest that the cumulative effect of these channels in terms of restricting agricultural and food trade is in the order of over 10 times larger, and their cumulative effect on global food supply is on average three times more substantial than the direct agricultural supply disruptions in Ukraine. The latter, however, disproportionally impacts low-income countries that are particularly vulnerable to food …
Determination Of The Residues Of 9 Kinds Of Antiviral Drugs In Animal-Derived Sports Nutrition By Hilic-Ms/Ms, Guo Wei
Food and Machinery
Objective: This study aimed to help with strengthening the monitoring of antiviral drug residues in animal-derived sports nutrition products. Methods: A method for determining the residues of 9 kinds of antiviral drugs in animal-derived sports nutrition was established, by using hydrophilic interaction chromatography tandem mass spectrometry. The samples were extracted by 1% acetic acid-acetonitrile and purified by PRiME HLB column. The mobile phase system of acetonitrile-10 mmol/L ammonium acetate solution (containing 0.1% formic acid) was separated by Sielc Obelisc R column in gradient elution mode to achieve the separation of nine target components. Results: The 9 kinds of antiviral drugs …
Research On Control System Of Carya Cathayensis Shell Breaking Automatic Production Line Based On Plc, Zhao Yan-Li, Zhao Qian, Li Zhi-Qiang
Research On Control System Of Carya Cathayensis Shell Breaking Automatic Production Line Based On Plc, Zhao Yan-Li, Zhao Qian, Li Zhi-Qiang
Food and Machinery
Objective: In order to solve the problems of low automation level and low efficiency of the control system in the current automated production line of hickory shell breaking. Methods: On the basis of the existing automatic production line of hickory shell breaking, a control system of hickory shell breaking automatic production line based on PLC control technology is proposed. With PLC as the core, the control of the whole hickory shell breaking automatic production line was completed, including shell breaking machine, air separator, shell breaking separator, color sorter and other equipment. The feasibility of the method was verified by testing …
Evaluation On Fruit Texture And Quality Of Different Pear Varieties During Cold Storage, Zhou Hui-Juan, Ye Zheng-Wen, Zeng Si-Yi, Wang Xiao-Qing, Luo Jun
Evaluation On Fruit Texture And Quality Of Different Pear Varieties During Cold Storage, Zhou Hui-Juan, Ye Zheng-Wen, Zeng Si-Yi, Wang Xiao-Qing, Luo Jun
Food and Machinery
Objective: To determine the key points of pear quality formation and deterioration of different Pyrus pyrifolia pears during cold storage. Methods: Zaoshengxinshui, Hujingli18, Hujingli67 were used as materials, the fruit of three varieties with the same ripeness were stored in cold storage at （1.0±0.5） ℃ and relative humidity of 85%~90% for 60 days, fruit texture, total soluble solids, titratable acid, sugar and acid contents and 10 sensor values were determined every 10 days. Results: Hujingli18 and Zaoshengxinshui were the typical type of fructose accumulation,Hujingli 67 was the type of sorbitol accumulation, and all three varieties were the type of malic …
Research Progress Of Subcritical Extraction Technology In The Field Of Nutrient Component Extraction From Aquatic Products, Wang Wen-Jie, Chen Xiu-Biao, Chen Yun-Yun, Zhou Xu-Xia, Ding Yu-Ting
Research Progress Of Subcritical Extraction Technology In The Field Of Nutrient Component Extraction From Aquatic Products, Wang Wen-Jie, Chen Xiu-Biao, Chen Yun-Yun, Zhou Xu-Xia, Ding Yu-Ting
Food and Machinery
The fundamental extraction principle, production process, and instrument of the subcritical fluid (including water) technology in terms of the aquatic products materials were introduced in this review, and the academic progress of SFE technology in extracting and separating nutritional components from the aquatic products within the recent 10 years were summarized, in terms of proteins/peptides, lipids and polysaccharides from aquatic products. The advantages of different processing factors for the extraction of specific components were summarized, and the future development direction of SFE equipment and technology in the deep processing of aquatic products was prospected.
Design And Experiment Of One Cylinder Driving Five Rows Longan Core-Removing Mechanism, Xie Hai-Jun, Zhang Lian-Bo, Zhu Ming-Chao, Li Peng-Sheng
Design And Experiment Of One Cylinder Driving Five Rows Longan Core-Removing Mechanism, Xie Hai-Jun, Zhang Lian-Bo, Zhu Ming-Chao, Li Peng-Sheng
Food and Machinery
Objective: This paper puts forward one cylinder driving five-row longan core-removing mechanism for the low production efficiency of the pneumatic longan core-removing mechanism. Methods: The mechanism adopts one cylinder driving five rows handspikes in the direction, which transport longan to core-removing hole, after the longan is cut under the triangular blade, and another cylinder drives five handspikes in the vertical direction in order to remove longan core. Five longan cores is removed one working process, so that the production efficiency is improved. Results: The result of experiments showed that the order of influencing on longan core-removing loss rate is blade …
Flow Field Simulation And Experiment Of Mussel High Pressure Water Jet Cleaning Nozzle, Xie Fei, Yuan Yue-Feng, Wang Jia-Sheng
Flow Field Simulation And Experiment Of Mussel High Pressure Water Jet Cleaning Nozzle, Xie Fei, Yuan Yue-Feng, Wang Jia-Sheng
Food and Machinery
Objective： It solves the problems of large water consumption and poor cleaning effect existing in the traditional cleaning method of mussels. Methods： The geometric models of Axial fan-nozzle with different structural parameters were established by Solidworks software. After setting the parameters in fluent software, the velocity and water content of the internal and external flow fields of the jet were numerically calculated. Results： The larger the spray angle of the nozzle was, the faster the decay velocity of the flow field of the jet was, and the lower the water content was. The larger the equivalent diameter of the nozzle …
Effects Of Different Drying Methods On Degradation Characteristics Of Anthocyanins And Antioxidant Capacity In Blueberries, Zhao Wei, Huang Jia-Qi
Effects Of Different Drying Methods On Degradation Characteristics Of Anthocyanins And Antioxidant Capacity In Blueberries, Zhao Wei, Huang Jia-Qi
Food and Machinery
Objective: Reducing the degradation of anthocyanins in blueberry during drying. Methods: The far infrared drying was applied to the drying of blueberries, and compared with traditional hot air drying to explore the degradation characteristics of major anthocyanins and the changes of PPO enzyme activity and antioxidant capacity of blueberries under different drying methods. Results: High retention of two major anthocyanins （D3G and C3G） in blueberries under far-infrared drying, and the second-order mathematical model could better simulate their degradation process. Compared with hot-air drying, the rate constants （k） and entropy values （ΔS） of far-infrared dried blueberry anthocyanins were smaller, and the …
Comparison Of Fermentation Effects Of Six Kinds Of Probiotics On Rice Wine, Huang Zhi-Guo, Pu Ling-Ping, Ren Zhi-Qiang, Cheng Guo-Fu, Deng Jie
Comparison Of Fermentation Effects Of Six Kinds Of Probiotics On Rice Wine, Huang Zhi-Guo, Pu Ling-Ping, Ren Zhi-Qiang, Cheng Guo-Fu, Deng Jie
Food and Machinery
Objective: This study aimed to investigate the effects of 6 kinds of probiotics and their different adding ways on the production of rice wine. Methods: The probiotic rice wine was prepared by adding Lactobacillus rhamnosus BV-77, Lactobacillus fermentans TF-331, Lactobacillus saliva AP-32, Lactobacillus johnsoni MH-68, Lactobacillus acidophilus TYCA-06 and Lactobacillus casei CS-773. To compare the effects of saccharifying enzyme alone, saccharifying enzyme and yeast at the same time and adding methods （probiotic bran koji and probiotic powder） on alcohol content, reducing sugar, total acid and sensory quality of rice wine. Results: Yeast can promote the fermentation of probiotic rice wine …
Preparation Of Antioxidant Hydrolysate Of Agaricus Blazei Murill, Chen Zhuo-Juan, Ke Xiu-Xian, Huang Xiao
Preparation Of Antioxidant Hydrolysate Of Agaricus Blazei Murill, Chen Zhuo-Juan, Ke Xiu-Xian, Huang Xiao
Food and Machinery
Objective: This study aimed to investigate the technological conditions for the preparation of antioxidant hydrolysate of Agaricus blazei Murill and analyze the nutritional components of the hydrolysate. Methods: Papain, cellulase and pectinase were prepared in mpapain∶mcellulase∶mpectinase ratio of 3∶4∶4 to dissolve the fruiting bodies of A. blazei. Response surface test was used to optimize the enzymatic hydrolysis process of A. blazei. Results: The optimal conditions of compound enzyme hydrolysis were as follows: compound enzyme dosage 0.5%, pH 6.2, hydrolysis temperature 49 ℃, hydrolysis time 147 min. Under these conditions, when the concentration of A. blazei …
Simulation Study Of Factors Influencing Oil Yield During Cold Pressing Of Rapeseed, Huang Tao, Song Shao-Yun, Zhang Heng, Yin Fang
Simulation Study Of Factors Influencing Oil Yield During Cold Pressing Of Rapeseed, Huang Tao, Song Shao-Yun, Zhang Heng, Yin Fang
Food and Machinery
Objective: This study aimed to investigate the factors influencing the oil yield of rapeseed during pressing in a double screw oil press. Methods: To simulate the pressing process of rapeseed and to explore the effects of two factors, the speed of the press screw and the porosity, on the oil yield. Results: The oil yield of rapeseed was linearly related to the porosity, and a larger porosity, was associated with a lower oil yield. Moreover, the oil yield was negatively related to the speed of the press screw. Conclusion: The oil yield of rapeseed was highest when the porosity was …
The Effect Of Slaughtering Methods On The Muscle Quality Of Eels, Yang Li-Feng, Mao Shu-Can, Wang Lan, Li Ping, Zhou Zhi, Xiong Guang-Quan, Shi Liu
The Effect Of Slaughtering Methods On The Muscle Quality Of Eels, Yang Li-Feng, Mao Shu-Can, Wang Lan, Li Ping, Zhou Zhi, Xiong Guang-Quan, Shi Liu
Food and Machinery
Objective: This study aimed to investigate the effect of slaughtering methods on the muscle quality of eels. Methods: Two slaughtering methods （including mechanical slaughter and manual slaughter） were used to analyze the energy metabolism and physicochemical properties of eel meat slices during storage. Results: Duringstorage at 4 ℃ for 48 h, the glycogent and lactic acid content of eelfillets subjected to mechanical slaughter were lower than those of manual slaughtered samples generally. During 7 d-storage, the sensory deterioration of eel meat samples was retarded by mechanical slaughter, and the TVB-N and TBARS content were lower than those of manual slaughtered …
Research Status Of Zmnthoxylum Schinifolium Sieb. Et Zucc Preservation Technology, Liu Hui-Juan, Cai Si-Jin, Xie Jiao
Research Status Of Zmnthoxylum Schinifolium Sieb. Et Zucc Preservation Technology, Liu Hui-Juan, Cai Si-Jin, Xie Jiao
Food and Machinery
This paper reviewed the changes of main components such as chlorophyll, volatile oil, numbness substances and amide substances related to the quality deterioration of Zmnthoxylum schinifolium Sieb. et Zucc during storage. The fresh-keeping technologies of Zmnthoxylum schinifolium Sieb. et Zucc, such as high-temperature steam instantaneous treatment, air-conditioned refrigeration and chemical reagent treatment, were analyzed, and it was pointed out that the comprehensive fresh-keeping technology combining various fresh-keeping methods could be studied in the future.
Optimization Of Ultra-High Pressure Extraction Technology Of Polysaccharide From Dendrobium Officinale And Its Antioxidant Activities, Meng Ji-Kun, Zhang Nan, Wu Hao, Zhang Xiu-Qing
Optimization Of Ultra-High Pressure Extraction Technology Of Polysaccharide From Dendrobium Officinale And Its Antioxidant Activities, Meng Ji-Kun, Zhang Nan, Wu Hao, Zhang Xiu-Qing
Food and Machinery
Objective: Optimizing the extraction conditions of polysaccharides from Dendrobium officinale under ultra-high pressure, improving the yield of polysaccharides, and studying its basic properties and antioxidant activity in vitro. Methods: Using D. officinale dry powder as raw material, orthogonal experiment was used to optimize the extraction conditions of polysaccharide from D. officinale by ultra-high pressure technology. The relative molecular weight and monosaccharide composition of polysaccharides extracted from D. officinale by traditional hot water extraction method and ultra-high pressure extraction method were determined, and their antioxidant activities in vitro were compared. Results: Under the optimal conditions of 200 MPa, solid-liquid ratio of …
Anti-Inflammatory Activity Of Cili Extracts And Its Therapeutic Effect On Ulcerative Colitis Model Of Mice, Wang Li, Li Li-Lang, Li Qi-Ji, Wang Yu, Yang Xiao-Sheng
Anti-Inflammatory Activity Of Cili Extracts And Its Therapeutic Effect On Ulcerative Colitis Model Of Mice, Wang Li, Li Li-Lang, Li Qi-Ji, Wang Yu, Yang Xiao-Sheng
Food and Machinery
Objective: This study aimed to investigate the effect of Cili extracts in the treatment of enteritis and diarrhea. Methods: The RAW 264.7 cells were treated with different concentrations (1.25, 2.50, 5.00, 10.00, 20.00 μg/mL) of Cili extracts, and then the cell viability was determined by MTT method. RAW264.7 cells were treated with different concentrations of Cili extracts, and then lipopolysaccharide (LPS) was used to induce the cell inflammation model. The content of NO in cell culture supernatant was detected by Griess method. The UC mice model was induced by 3% DSS. The changes of signs during the modeling and drug …
Effect Of Aqueous Extract With Areca Catechu Pedicle On Mycelial Quality And Antioxidant Activity Of Three Edible Fungi, Bao Yi-Hong, Lai Zhang-Fei, Ma Yin-Peng, Jia Yu-Tong, Pan Fei-Bing, Kuang Feng-Jiao
Effect Of Aqueous Extract With Areca Catechu Pedicle On Mycelial Quality And Antioxidant Activity Of Three Edible Fungi, Bao Yi-Hong, Lai Zhang-Fei, Ma Yin-Peng, Jia Yu-Tong, Pan Fei-Bing, Kuang Feng-Jiao
Food and Machinery
Objective: In order to reuse the Areca catechu by-product—A. catechu pedicle, and improve the quality of mycelium of edible fungi, the effect of the pedicle aqueous extract on the liquid fermentation of edible fungi was investigated. Methods: Pleurotus ostreatus, Pleurotus citrinopileatus Singer, and Flammulina velutiper were selected as the test strains, and the effects of the addition of A. catechu pedicle aqueous extract on the quality of mycelium and the activity of enzymes related to the growth and metabolism of the three strains were investigated, by using mycelial growth rate, biomass, mycelial active ingredients and antioxidant activity as indicators. Results: …
The Nutritional Components And Health Benefits Of Zizania Latifolia, Feng Xiao-Lan
The Nutritional Components And Health Benefits Of Zizania Latifolia, Feng Xiao-Lan
Food and Machinery
This review summarized the domestic and abroad research progress of Zizania latifolia in recent years, from the aspects of its nutritional components, health effects, bioactive mechanisms and future research priorities. Moreover, the further research, development and comprehensive utilization of Z. latifolia were also prospected.
Effects Of Edible Fungi Fermentation Broths On The Physicochemical Properties And Nutritional Components Of Yogurt, Ma Xue-Lan, Zhou Lian-Yu, Ju Jia-Sheng, Sun Wen-Juan, Wang Long-Rui
Effects Of Edible Fungi Fermentation Broths On The Physicochemical Properties And Nutritional Components Of Yogurt, Ma Xue-Lan, Zhou Lian-Yu, Ju Jia-Sheng, Sun Wen-Juan, Wang Long-Rui
Food and Machinery
Objective: This study aimed to explore the effects of selenium-enriched fermentation broth of Armillaria luteo-virens and Tremellodon gelatinosum （Scop.） Pers. on the physicochemical properties and nutritional components of yogurt. Methods: The pH value, acidity, water holding capacity, protein, fat and mineral element contents in yogurt were determined by acidity meter, titration method, weighing method and spectrophotometry, respectively. Results: The sensory scores and acidity of yogurt at a dose of 5 mL/100 mL in two edible fungi fermentation broths were equal to the control group. Except for the 30 mL/100 mL A. luteo-virens fermentation broth, the acidity of the yogurt made …
Study On Baking Quality Improvement Of Multi-Grain Pre-Blent Bread Flour, Chen Hao, Hu Meng-Meng, Li Chi-Ling, Liu Yong-Le, Wang Fa-Xiang, Wu Jin-Hong, Yu Jian, Li Xiang-Hong
Study On Baking Quality Improvement Of Multi-Grain Pre-Blent Bread Flour, Chen Hao, Hu Meng-Meng, Li Chi-Ling, Liu Yong-Le, Wang Fa-Xiang, Wu Jin-Hong, Yu Jian, Li Xiang-Hong
Food and Machinery
Objective: Improvement of the baking quality of the multi-grain pre-blent bread flour. Methods: On the basis of the previous study on the preparation of low glycemic index multi-grain pre-blent bread flour with oat flour, chickpea flour and wheat flour as the main raw materials, this study employed single factor experiment and response surface methodology to optimize the formula of the pre-blent bread flour. Results: The optimal concentration of xanthan gum, gluten, maltose amylase and ascorbic acid were 0.78 g/100 g, 3.42 g/100 g, 200.00 mg/kg and 171.70 mg/kg, respectively. The specific volume and hardness of the prepared bread were （2.21±0.03） …
Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun
Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun
Food and Machinery
The evaluation indicators of fruit wine including sensory evaluation, physicochemical indicator, safety indicator, flavor composition and efficacy are summarized, and the impact of each index on fruit wine quality and research progress are also introduced. Moreover, the quality improvement and the relative quality evaluation system of the fruit wine is prospected.
Application Of Novel Processing Technology In The Preparation Of Antioxidant Peptides, Xu Chen-Chen, Zhu Bao-Hua, Yang Zhi-Yan, Hui Ting-Ting, Li Yan, Li Xiao-Hui
Application Of Novel Processing Technology In The Preparation Of Antioxidant Peptides, Xu Chen-Chen, Zhu Bao-Hua, Yang Zhi-Yan, Hui Ting-Ting, Li Yan, Li Xiao-Hui
Food and Machinery
In this review, the mechanism and characteristics of antioxidant peptides prepared by novel processing technologies such as microwave, ohmic heating, subcritical water, ultrasonic wave, high static pressure and pulsed electric field were summarized. The process and effectiveness of the implementation of these novel processing technologies for protein feedstock pretreatment and auxiliary enzymatic preparation were analyzed, and the advantages and challenges of each novel processing technology for the production of antioxidant peptides were discussed.
Advances Of Multi-Omics And Its Research Progress In Food, Li Lin, Deng Na, Zhang Bo, Li Hui, Liu Miao, Wang Jian-Hui
Advances Of Multi-Omics And Its Research Progress In Food, Li Lin, Deng Na, Zhang Bo, Li Hui, Liu Miao, Wang Jian-Hui
Food and Machinery
In recent years, omics has received a lot of attention from researchers in the field of food and nutrition because of its prominent role in revealing the mechanisms of complex biochemical actions and macro-regulatory dynamic network systems in living organisms and has been applied to research in the field of food. This paper focuses on the application of genomics, transcriptomics, proteomics and metabolomics in the food field from the basic concept of histology, which is expected to provide a theoretical basis and scientific guidance for the further use of histological tools for food ingredient control, quality improvement and safety mechanism …
Food For Special Medical Purpose For Cancer Patients And Related Nutrition Research Progress, Chen Yao, Yuan Song-Mei, Cao Ping, Liu Xue-Cong, Li Wei
Food For Special Medical Purpose For Cancer Patients And Related Nutrition Research Progress, Chen Yao, Yuan Song-Mei, Cao Ping, Liu Xue-Cong, Li Wei
Food and Machinery
This review outlined the regulatory policy and approval progress of food for the special medical purpose （FSMP）, analyzed the development status and the development key point of cancer FSMP. And the recent nutrition research related to cancer FSMP was reviewed.