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Articles 1591 - 1620 of 7711
Full-Text Articles in Entire DC Network
Effects Of Soybean Protein Isolate And Carrageenan On Gel Properties Of Myofibrillar Protein From Loach, Sun Peng-Peng, Wang Wei, Li Ruo-Tong, Zhu Hong, Ren Yuan-Yuan
Effects Of Soybean Protein Isolate And Carrageenan On Gel Properties Of Myofibrillar Protein From Loach, Sun Peng-Peng, Wang Wei, Li Ruo-Tong, Zhu Hong, Ren Yuan-Yuan
Food and Machinery
Objective: In this study, the effects of exogenous additives on gel properties of myofibrillar protein were explored to improve the property of surimi from fresh-water fish. Methods: The myofibrillar protein of loach was mixed with various contents of soybean protein isolate and carrageenan to prepare composite gel. Its properties were investigated by texture analyzer, color difference analyzer, scanning electron microscope and infrared spectroscopy. Results: With increased content of soybean protein isolate, the gel hardness of myofibrillar protein from loach decreased firstly and then increased; while gel springiness increased firstly and then decreased. Soybean protein isolate could enhance …
Quality Comprehensive Assessment And Measurement Amino Acid Content Of 12 Varieties Of Millet, Sun Qiang, Guo Yong-Xia
Quality Comprehensive Assessment And Measurement Amino Acid Content Of 12 Varieties Of Millet, Sun Qiang, Guo Yong-Xia
Food and Machinery
Objective: This study aimed to provide the basis for selection and identification, quality breeding and comprehensive processing and utilization of millet germplasm resources. Methods: 12 varieties of millet were used to be tested objects, amino acid content of millet were measured, and then the content of 17 kinds of amino acids in millet were used to be evaluation index and applied to principal component analysis and comprehensive evaluation of quality. Millet varieties were clustered by clustering analysis. Results: The affected order of millet varieties on the content of 17 kinds of amino acids was Ser＞Lys＞Arg＞His＞Met＞Ile＞Thr＞Gly＞Pro＞Tyr＞Phe＞Asp＞Cys＞Glu＞Leu＞Val＞Ala. 2 principal …
The Effect Of Air Fryer Treatment On The Quality Of Arrowhead Starch, Xi Wan-Ting, Cui Lin-Mei, Lei Min, Ji De-Rong, Li Meng, Hu Yang-Lan
The Effect Of Air Fryer Treatment On The Quality Of Arrowhead Starch, Xi Wan-Ting, Cui Lin-Mei, Lei Min, Ji De-Rong, Li Meng, Hu Yang-Lan
Food and Machinery
Objective: To explore the effect of air frying pan treatment on the quality of arrowhead starch. Methods:Taking arrowhead starch as the research object, the effects of thermal cycle mode of air fryer (treated at 160 ℃ for 10 min) on the physical and chemical properties of arrowhead starch with different mesh numbers were investigated. Results: The properties of starch changed after treatment in air fryer, and the properties of starch with different particle sizes were also different after treatment. Under the treatment of air fryer, the viscosity of arrowhead starch with different mesh numbers was significantly different …
High-Throughput Detection Of Copper Ions In Water By Polypeptide Probe Hwehh, Xu Di-Ya, Zhang Hai-Man, Zhang Xin, Zhang Ya-Dan, Wang Fang, Zhang Lin
High-Throughput Detection Of Copper Ions In Water By Polypeptide Probe Hwehh, Xu Di-Ya, Zhang Hai-Man, Zhang Xin, Zhang Ya-Dan, Wang Fang, Zhang Lin
Food and Machinery
Objective: A high-throughput detection method for Cu2+ was developed with a well designed water-soluble fluorescent probe(HWEHH) and the microplate reader. Methods: The specificity of the fluorescent probe for Cu2+ determination was studied with the selectivity experiment. The linear range and detection limit of the probe for Cu2+ determination was detected with titration experiment, and the accuracy of the probe for the detection of Cu2+ in water was studied with sample spiked recovery method. Results: The fluorescent probe was able to specifically detect Cu2+. When the concentration of peptide probe was 2 …
Study On Quality Change Of Snakehead Sausage During The Frozen Storage, Hou Bo-Yu, Wan Jin-Qing, Xu Ming, Wang You-Jun, Sun Xiao-Lin, Tong Nian
Study On Quality Change Of Snakehead Sausage During The Frozen Storage, Hou Bo-Yu, Wan Jin-Qing, Xu Ming, Wang You-Jun, Sun Xiao-Lin, Tong Nian
Food and Machinery
Objective: The effect of frozen temperature on the storage characteristics of ready-to-eat snakehead sausages were investigated. Methods: In this study, The freezing temperature dehydration technique was used to control the moisture content of snakehead sausage at about 50%, and then the temperature was lowered to-5.6 ℃. Subsequently, the sausage was stored at 4 ℃, and those stored at 4 ℃ were set as the control. The changes in the quality and microstructure of the snakehead sausages were analyzed, by measuring the physicochemical indexes such as total bacterial colony, color, water holding capacity, textural properties, biogenic amines and scanning …
Optimization Of The Extraction Process Of Citronella Volatile Oil And Its Antioxidant And Antifungal Activities, Wang Jia-Li, Zhang Xiao-Nan, Xiong Ting-Ting, Niu Ya-Qian, Zhang Ying-Di, Xu Fu
Optimization Of The Extraction Process Of Citronella Volatile Oil And Its Antioxidant And Antifungal Activities, Wang Jia-Li, Zhang Xiao-Nan, Xiong Ting-Ting, Niu Ya-Qian, Zhang Ying-Di, Xu Fu
Food and Machinery
Objective: This study aimed to optimize the microwave-assisted water distillation extraction process of citronella volatile oil, and to evaluate the antioxidant properties and antifungal ability of citronella volatile oil. Methods: The Box-Behnken response surface method was used to analyze the influence of liquid-to-material ratio, microwave power and microwave time on the yield of volatile oil. Gas chromatography-mass spectrometry (GC-MS) analysis was used to identify the composition of the volatile oil. Thereafter, DPPH· and ABTS· scavenging methods and β-carotene bleaching experiment were utilized to evaluate the anti-oxidation ability of volatile oil. Perforation method and broth dilution method were used …
Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui
Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui
Food and Machinery
Objective: The yam powder was applicated and added in xylitol chiffon cake to investigate its effects on the quality of cake. Methods: In the process of preparing xylitol yam chiffon cake,the specific volume, relative density of batter, moisture content, color and texture of cake were taken as the investigation indexes to study the effects of different proportions of yam powder (10%, 20%, 30%, 40%, 50%) on thequality of cake. Results: The specific volume of cake decreased, whereas the relative density and moisture content of batter increased with the increasing amount of yam powder. On the other hand, …
Effects Of Superfine Adzuki Bean Flour On Physicochemical Properties Of Flour And Development Of Fresh And Wet Noodles, Yang Yong-Hong
Effects Of Superfine Adzuki Bean Flour On Physicochemical Properties Of Flour And Development Of Fresh And Wet Noodles, Yang Yong-Hong
Food and Machinery
Objective: To study the effect of superfine adzuki bean flouron the physicochemical properties of flour and quality of fresh and wet noodles, and explore the appropriate amount of superfine adzuki bean flour added in fresh wet noodles. Methods: The farinograph, extensograph, wet gluten meter, falling number meter and flour whiteness meter were used to determine the influence of superfine adzuki bean flour on the physical and chemical indexes of flour, and the texture analyzer was used to determine the texture parameters of fresh wet noodles. Sensory method was used to evaluate the effects of superfine adzuki bean flour …
Research On Fermentation Process Optimization, Antioxidant And Hypoglycemic Activity Of Pigmented Rice Lactic Acid Beverage, Liu Ting, Li Jia-Ni, Shen Jun-Li, Lu Jun, Yang Wen-Yi
Research On Fermentation Process Optimization, Antioxidant And Hypoglycemic Activity Of Pigmented Rice Lactic Acid Beverage, Liu Ting, Li Jia-Ni, Shen Jun-Li, Lu Jun, Yang Wen-Yi
Food and Machinery
Objective: To develop pigmented rice lactic acid beverage with good antioxidant and hypoglycemic activity. Methods: Taking black and purple rice as the main material, the effect of mass ratio of purple rice to black rice, the addition amount of Lactobacillus bacteria, fermentation time and solid-liquid ratio on the sensory evaluation value, total phenolics content, ferric ion reducing antioxidant power (FRAP), ABTS free radical scavenging ability, and the inhibition rate of α-glucosidase of pigmented rice lactic acid beverage were explored. Results: The optimal technology of pigmented rice lactic acid beverage was as follows: the mass ratio of purple …
Process Optimization Of Polyunsaturated Fatty Acid Oil Microcapsule, Gui Zheng-Jie, Xiong You-Peng, Huang Qi-Dong, Zhou Xu, Yang Jie
Process Optimization Of Polyunsaturated Fatty Acid Oil Microcapsule, Gui Zheng-Jie, Xiong You-Peng, Huang Qi-Dong, Zhou Xu, Yang Jie
Food and Machinery
Objective: To meet the market demand, high concentration PUFA oil microcapsules were developed. Methods: The microencapsulated oil was prepared by spray drying method with β-cyclodextrin /gelatin as a composite wall material and high content polyunsaturated fatty acid oil sunflower seed oil as a core material, and the preparation process parameters of oil microcapsules were optimized by single factor experiment and response surface experiment. Results: The best technological conditions of oil microcapsule were solid content of 25.2%, and the mass ratio of composite wall material β-cyclodextrin: gelatin was 6.7∶1. The dosage of emulsifier was 1%, and …
Effect Of Compound Thickener On The Quality Of Red Jujube And Aloe Low-Sugar Jam, Lin Zhi-Rong
Effect Of Compound Thickener On The Quality Of Red Jujube And Aloe Low-Sugar Jam, Lin Zhi-Rong
Food and Machinery
Objective: This study aimed to solve the poor viscosity of red jujube and aloe low-sugar jam. Methods: Using CMC-Na and AGAR as thickeners, the effects of compound thickeners on texture properties and sensory quality of red jujube and aloe low-sugar jam under different storage time were investigated. The technological parameters of jam were optimized by orthogonal test and rheological test. Results: When the ratio of CMC-Na and AGAR in the compound thickener was 7∶3, no significant difference in hardness and viscosity were found between fresh jam and preserved 90 d jam, and the jam was delicate and …
Preparation, Selenium Content And Stability Of Antihypertensive Peptides From Selenium-Enriched Moringa Oleifera Seed Protein By Enzymatic Hydrolysis, Chen Bing-Bing, Yang Yi, Li Jia-Yi, Jin Chang-Yan, Cheng Bin-Pei, Deng Yong-Qi, Lin Bi-Min, Liang Dong, Tang De-Jian, Meng Li, Miao Jian-Yin
Preparation, Selenium Content And Stability Of Antihypertensive Peptides From Selenium-Enriched Moringa Oleifera Seed Protein By Enzymatic Hydrolysis, Chen Bing-Bing, Yang Yi, Li Jia-Yi, Jin Chang-Yan, Cheng Bin-Pei, Deng Yong-Qi, Lin Bi-Min, Liang Dong, Tang De-Jian, Meng Li, Miao Jian-Yin
Food and Machinery
Objective: To develop selenium-enriched (Se-enriched) Moringa oleifera seed protein resources. Methods: Using Se-enriched Moringa oleifera seed protein powder as raw material, the enzymatic hydrolysis conditions of Se-enriched Moringa oleifera seed protein antihypertensive peptides from Se-enriched Moringa oleifera seed protein were obtained by single factor and response surface optimization, and the ACE inhibitory activity, Se content and stability of the optimal enzymatic hydrolysate were analyzed. Results: The optimal enzymatic hydrolysis conditions of Se-enriched Moringa oleifera were as follows: enzymatic hydrolysis time 3 h, temperature 34 ℃, pH 8, concentration of substrate 7%, enzyme to substrate ratio 0.3%. Under …
Advance Of Progress On Emulsion Properties In Aqueous Enzymatic Extraction Of Peanut Oil, Zhao Yu-Hui, Chen Fu-Sheng, Liu Chen, Gao Yu-Hang
Advance Of Progress On Emulsion Properties In Aqueous Enzymatic Extraction Of Peanut Oil, Zhao Yu-Hui, Chen Fu-Sheng, Liu Chen, Gao Yu-Hang
Food and Machinery
In this review, the mechanism of emulsion formation and the influence of physical, chemical, biological and other environmental factors on its stability were summarized, and the demulsification method in the industrial application of hydroenzymatic extraction of peanut oil was prospected.
Research Progress On The Influence Of Black Tea Fermentation Conditions On The Tea Pigment Formation, Cui Hong-Chun, Zhang Jian-Yong, Zhao Yun, Huang Hai-Tao, Ao Cun, Li Hong-Li, Shi Da-Liang
Research Progress On The Influence Of Black Tea Fermentation Conditions On The Tea Pigment Formation, Cui Hong-Chun, Zhang Jian-Yong, Zhao Yun, Huang Hai-Tao, Ao Cun, Li Hong-Li, Shi Da-Liang
Food and Machinery
The research progress of the influence of fermentation temperature, fermentation humidity, fermentation time and exogenous additives on the formation of black tea pigment were reviewed. The future research and development trend of black tea pigment formation was prospected.
Research Progress On The Functional Components Of Grifola Frondosa And Their Biological Activities, Xiong Wen-Yu, He Jun-Qiang, Dai Wan-Zhen, Wu Yu-Yan, Liu Bin
Research Progress On The Functional Components Of Grifola Frondosa And Their Biological Activities, Xiong Wen-Yu, He Jun-Qiang, Dai Wan-Zhen, Wu Yu-Yan, Liu Bin
Food and Machinery
The main functional components and biological activities of Grifola frondosa were reviewed, and the existing problems and future research directions were also discussed.
The Overview Of Sn-2 Palmitate Content In Breastmilkand Current Research Status, Dong Ling, Zhou Xin-Yue, Jiang Yi-Kang, Li Wei, Pan Li-Na
The Overview Of Sn-2 Palmitate Content In Breastmilkand Current Research Status, Dong Ling, Zhou Xin-Yue, Jiang Yi-Kang, Li Wei, Pan Li-Na
Food and Machinery
Thecomparisonofsn-2palmitatecontentinhumanmilk and animal milk in China， Europe and the United States， aswellastheresearchreports onthe physiological functionofinfants and young children were reviewed.The application andpotential prospect of sn-2 palmitate in infant food were also pros-pected.
Effects Of Lactic Acid Bacteria Ferment Ated Pollenson The Inhibition Of A-Glucosidase, Luo Yue-Peng, Yang Yuan-Fan, Yu Yang-Jun, He Jun-Zhu, Wu Ling
Effects Of Lactic Acid Bacteria Ferment Ated Pollenson The Inhibition Of A-Glucosidase, Luo Yue-Peng, Yang Yuan-Fan, Yu Yang-Jun, He Jun-Zhu, Wu Ling
Food and Machinery
Objective：This study focus on improving the a-glucosi-dase inhibition rate of Camellia pollens.Methods：Usinga-gluco-sida se inhibition rate as the index， the response surface method-ology was used to optimize the effects of lactic acid bacteria in ocu-lation amount， fermentation temperature and fermentation timeon the results of Camellia pollens fermentation.Results：It wasfound that the number of lactic acid bacteria inoculated had thegreatest effect on α- glucosidase inhibition， followed by ferment a-tion temperature.The optimized fermentation conditions of Ca-melli a pollens were 0.9%lactic acid bacteria inoculation at 37℃for 3 days.Under the control of the optimized conditions， the in-hi bition rate of αglucosidase …
Effect And Mechanism Of Rosa Roxburgh Ii Polysaccharide On Improvinginsulin Resistance In Obese Rats, Zhang Shuai-Jun, Tang Yue-Mei, Niu Ying-Peng, Zhang Jin
Effect And Mechanism Of Rosa Roxburgh Ii Polysaccharide On Improvinginsulin Resistance In Obese Rats, Zhang Shuai-Jun, Tang Yue-Mei, Niu Ying-Peng, Zhang Jin
Food and Machinery
Objective：This study aimed to develop R.roxburghii as functional food in medicine and healthcare products.Methods：High-fat dial-induced insulin resistance rat model was established.There were normal control group， the model group， the positivecontrol group， and the low and high dose group of R.roburghii polysaccharide(100mg/kg and 200mg/kg) .The body weight was recorded before and after the experiment.The serum oxidative stress indexes(SOD， MDA) ， lipid metabolism indexes(TG， TC) ， fasting blood glucose(FBG) and fasting insulin(FINS) levels， as well as the mRNA and protein expressions of PI3K an dG LUT 4m RNA in skeletal muscle were detected.Re-sults：Compared with the model group， the bodyweight， serum MDA， TG， …
Determination And Principal Component Analysis Of 8 Kinds Of Bioactive Substances In Different Flaxseed Vareties, Sun Qiang, Wang Li-Yan, Jing Rui-Yong, Guo Yong-Cia
Determination And Principal Component Analysis Of 8 Kinds Of Bioactive Substances In Different Flaxseed Vareties, Sun Qiang, Wang Li-Yan, Jing Rui-Yong, Guo Yong-Cia
Food and Machinery
Objective：Thisstudy aimedto investigatethedifference of bio activators from different flaxseed .Methods： 12flaxseed varieties were used as study objectives， 8kindsofbioac-tivat ors from different varieties of flaxseed were measured andanalyzed by principal component and clustering.Results：Theorder of effect of flaxseed varieties on bioactive substances was asfollows：lignan＞total cyanide＞flavone＞phytosterol＞total phe-no lic acid＞to cop hero nic acid＞FRAP value＞DP PH value.3 principal components were extracted by principal component a-nalysis and their accumulative contribution ratereach to82.925%.The first， second and third principal component weremainly determined by flavone and FRAP values， lignan and to co-p hero nic acid， total cyanide and total phenolic acid， respectively.12 flaxseed …
Thermal Analysis Of Ws Series Cooling Agent, 1li Yi-Rong, Zhu Rui-Zhi, Jiang Wei, Jiang Li-Hong, Yang Ji
Thermal Analysis Of Ws Series Cooling Agent, 1li Yi-Rong, Zhu Rui-Zhi, Jiang Wei, Jiang Li-Hong, Yang Ji
Food and Machinery
Objective: Evaluation of the safety of WS series cooling agents for cigarettes. Methods: In this paper, pyrolysis-gas chromatography-mass spectrometry (Py-GC/MS) and thermogravimetric (TG) methods were used to study the pyrolysis behavior and content distribution of WS series cooling agents in tobacco under different atmospheres. Results: Through TG/DSC analysis, WS-3, WS-5, and WS-23 had only one obvious thermal weight loss stage, and the maximum weight loss rates occurred at 251.8, 281.6, and 206.5 ℃, respectively. The three cooling agents all showed sharp endothermic peaks before weight loss, and a phase transition process of melting occurred. It was speculated …
Energy Consumption Path Planning Of Food Robot Based On Improved Whale Algorithm And Neural Network, Huang Chong-Fu, Chang Yu, Liu Li-Chao
Energy Consumption Path Planning Of Food Robot Based On Improved Whale Algorithm And Neural Network, Huang Chong-Fu, Chang Yu, Liu Li-Chao
Food and Machinery
Objective: In order to solve the energy-saving trajectory planning problem of robot in food industry with unknown dynamic parameters, a point-to-point robot joint energy consumption path planning scheme based on whale algorithm and neural network was proposed. Methods: The energy consumption model of point-to-point joint of mobile manipulator of food robot was constructed, the similarity dynamics identification based on neural network was designed, and the improved whale algorithm was used to optimize the weight and bias parameters off-line. The quadric polynomial interpolation method was used to plan the joint motion trajectory, and the trajectory parameters were equivalent to …
Research And Application Of Flexible Feeding And Discharging Technology For Storage Tank, Zeng Wei-Zhong, Li Qiang, Li Jun, Zou Jin-Peng, Liu Tian, Liu Chang, Zhang Xing-Quan, Li Jia-Xi
Research And Application Of Flexible Feeding And Discharging Technology For Storage Tank, Zeng Wei-Zhong, Li Qiang, Li Jun, Zou Jin-Peng, Liu Tian, Liu Chang, Zhang Xing-Quan, Li Jia-Xi
Food and Machinery
Objective: To solve the problems of low whole rate of the tobacco shredded from the cabinet, high rate of broken shreds and high concentration of regional dust. Methods: A flexible feeding and discharging system of the wire storage cabinet was designed, which effectively reduced the shredded tobacco and the regional dust concentration through the automatic telescopic sliding plate and the sliding and lifting raking roller. Results: After adopting the flexible feeding and discharging system of the wire storage cabinet, the change rate of the whole wire rate increased by 1.1%, from 80.2% to 81.1%, and the broken …
Optimization Of Extraction Technology Of Total Flavonoids From Rooibos And The Antibacterial Effect On Escherichia Coli, Wang Zhen-Wei, Zheng Li-Jing
Optimization Of Extraction Technology Of Total Flavonoids From Rooibos And The Antibacterial Effect On Escherichia Coli, Wang Zhen-Wei, Zheng Li-Jing
Food and Machinery
Objective: This study aimed to evaluate the antibacterial activity of total flavonoids from rooibos (TFR) against E. coli and explore the application of rooibos resources in food field. Methods: Total flavonoids were extracted by ultrasonic-assisted ethanol extraction, and the extraction process was optimized by response surface test. The antibacterial effects of TFR on E. coli were analyzed by disk diffusion method, double dilution method, growth curve change and transmission electron microscope test. Results: The optimal extraction conditions were as follows: ethanol volume fraction 53%, solid-liquid ratio 1∶27 (g/mL), ultrasonic temperature 77 ℃, ultrasonic time 68 min. Under …
Effects Of Drying Methods On The Quality Of Preserved Yellow Peach, Liu Gui-Ge, Zhong Yao-Guang, Qiao Yong-Jin, Chen Bing-Jie, Wang Xiao, Zhang Yi
Effects Of Drying Methods On The Quality Of Preserved Yellow Peach, Liu Gui-Ge, Zhong Yao-Guang, Qiao Yong-Jin, Chen Bing-Jie, Wang Xiao, Zhang Yi
Food and Machinery
Objective: This study aimed to select a suitable drying method for preserved yellow peach. Methods: Preserved yellow peach was prepared by hot air drying (HAD), microwave-hot air drying (MHD) and vacuum freeze drying (VFD). Its physical properties, nutritional components, sensory and aroma indexes were studied. Results: Compared with traditional HAD, the efficiency of MHD was increased by 56.1%, and the preserved fruit was significantly better than HAD in color, nutritional composition, sensory evaluation, aroma components and content; The preserved yellow peach fruit by VFD has the best color, the strongest rehydration, the best tissue structure integrity of …
Influences Of Clarification Technology On Clarification Effect And Quality Of The Fermented Wine With Lycopus Lucidus Turcz, Huang Xiao-Lan, He Xu-Feng, Zhou Xiang-De, Wu Rong, Xiong Shuang, Yang Qin
Influences Of Clarification Technology On Clarification Effect And Quality Of The Fermented Wine With Lycopus Lucidus Turcz, Huang Xiao-Lan, He Xu-Feng, Zhou Xiang-De, Wu Rong, Xiong Shuang, Yang Qin
Food and Machinery
Objective: This study aimed to find the best clarifying method of fermented wine by using L. lucidus Turcz and improve its quality and stability. Methods: The gelatin clarification method, bentonite clarification method, chitosan clarification method, heat treatment method, membrane filtration method and static clarification at different temperatures were used to treat the wine fermented with L. lucidus Turcz. As an evaluation index for the clarification effect, the best clarification method and related parameters were selected by combining turbidity, color, light transmittance, the content of alcohol, total acid, total sugar, caffeic acid and rosmarinic acid, and sensory scores. Results …
Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts, Wu Yong-Xiang, Yong Zhang, Wang Yin, Wu Li-Ping, Hu Chang-Yu
Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts, Wu Yong-Xiang, Yong Zhang, Wang Yin, Wu Li-Ping, Hu Chang-Yu
Food and Machinery
Objective: To optimize the refining process of crude fish oil from mandarin fish viscera and to improve the quality of fish oil. Methods: With phosphoric acid volume fraction, addition amount of NaOH and activated clay as influencing factors, the acid value and peroxide value as the evaluation indexes, the refining process was optimized by Box-Behnken response surface analysis. The sensory quality, physicochemical indexes and fatty acid composition of fish oil before and after refining process were analyzed. Results: The optimal refining conditions were obtained as follows, phosphoric acid volume fraction of 50%, addition amount of 2% NaOH, …
Research Progress On Anti-Fatigue Function Of Marine Bioactive Substances, Xiao Mei-Fang, Wang Li, Tian Hao-Ran, Liu Bin, Zeng Feng
Research Progress On Anti-Fatigue Function Of Marine Bioactive Substances, Xiao Mei-Fang, Wang Li, Tian Hao-Ran, Liu Bin, Zeng Feng
Food and Machinery
This review summarizes the mechanism of fatigue and the research achievements of active components in anti-fatigue such as polysaccharides and peptides from marine organisms in recent years. Finally, discussed the shortcomings and future direction of development of marine bioactive substances.
Research Progress On Active Components And Comprehensive Utilization Of Rubus Chingii Hu, Chen Kui-Lin, Huang Da-Rong, Huang Shao-Jie, Yan Jing, Zhang Hui-Ying, Du Bing
Research Progress On Active Components And Comprehensive Utilization Of Rubus Chingii Hu, Chen Kui-Lin, Huang Da-Rong, Huang Shao-Jie, Yan Jing, Zhang Hui-Ying, Du Bing
Food and Machinery
This review summarized the latest research progress on the active components and comprehensive utilization of R. chingii Hu, and points out that the active components and functional characteristics of R. chingii Hu should be further explored, and it should be widely used in the fields of medical care, food and daily chemical products.
Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie
Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie
Food and Machinery
In this review, the clarification and decolorization of sugar solution in the process of sugar production was summarized. The research status of various clarification and decolorization techniques such as adsorption, oxidation and filtration in sugar production process and the deficiencies of existing methods in production and popularization, were compared and introduced. In addition, the research direction of the clarification technology in sugar industry was discussed.
Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan
Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan
Food and Machinery
Objective:The effect of dried silver carp process on quality and safety was studied. Methods: Taking the fresh silver carp as the raw material, the curing concentration (NaCl), curing temperature, curing time, drying temperature and drying time as investigating factors, investigated the effects of different processing conditions on the rehydration rate, color, texture and AGEs formation. Results: The concentration of curing salt and drying temperature had significant effects on the sensory evaluation of dried fish products (P＜0.05), and the optimal processing conditions obtained were curing concentration of 9%, curing temperature of 4 ℃, curing time of 3 h, …