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Articles 1051 - 1080 of 5482
Full-Text Articles in Entire DC Network
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.
Comparison Of The Quality Of Surimi Gel From Three Squid Species, Zhang Qi-Xiu, Guo Quan-You, Chen Ting-Ting, Li Meng-Jie, Su Yu-Tong, Fang Si-Wei, Bao Hai-Rong
Comparison Of The Quality Of Surimi Gel From Three Squid Species, Zhang Qi-Xiu, Guo Quan-You, Chen Ting-Ting, Li Meng-Jie, Su Yu-Tong, Fang Si-Wei, Bao Hai-Rong
Food and Machinery
Objective: This study aimed to help with determination of optimal raw materials for squid surimi products. Methods: The differences in gel strength, water-holding capacity, cooking loss, rheological properties and chemical interaction force of surimi gels, obtained from three species of squid, were evaluated. Results: The gel strength and water-holding capacity of the three species of surimi gel were in descending order as follows: Illex argentinus>Dosidicus gigas>Ommastephes bartrami, while the cooking loss was the opposite. The dynamic rheological temperature scan showed that the energy storage modulus(G′) of the three kinds of surimi decreased with temperature to a minimum value …
Preparation, Characterization And Functional Analysis Of Casein Gyleq Antioxidant Peptide-Calcium Chelate, Li Rong-Yu, Li Hong, Zheng Peng, Yang Cheng, Qian Sen-He
Preparation, Characterization And Functional Analysis Of Casein Gyleq Antioxidant Peptide-Calcium Chelate, Li Rong-Yu, Li Hong, Zheng Peng, Yang Cheng, Qian Sen-He
Food and Machinery
Objective: Preparation of GYLEQ-Ca chelate with antioxidant activity and calcium supplement function. Methods: On the basis of solid-phase synthesis of GYLEQ antioxidant peptide, the conditions of chelation reaction between casein GYLEQ antioxidant peptide and Ca2+ were optimized by single factor and orthogonal experiment. The structure of GYLEQ-Ca chelate was characterized by IR and SEM. Meanwhile, the in vitro antioxidant activity, calcium retention in simulated gastrointestinal juice of GYLEQ-Ca chelate and its effect on cell viability were analyzed. Results: The optimum conditions for GYLEQ-Ca chelation reaction were temperature 50 ℃, time 40 min, pH 7.5, and peptide-calcium mass ratio 4∶1. …
Detection Method Of Defective Coffee Beans Based On Yolov5, Zhang Cheng-Yao, Zhang Yan-Cheng, Zhang Yu-Qian, Zhao Yu-Qing
Detection Method Of Defective Coffee Beans Based On Yolov5, Zhang Cheng-Yao, Zhang Yan-Cheng, Zhang Yu-Qian, Zhao Yu-Qing
Food and Machinery
Objective: To realize the defect detection of coffee beans. Methods: An improved YOLOv5s network was proposed to embed different attention mechanism modules and activation functions with YOLOv5s as the baseline network. Results: The mean accuracy of the CBAM module and the activation function Hardswish improved by 5.3% and 2.9%, respectively, compared with the baseline network. After 200 iterations of training, the model accuracy was 99.5%, the average accuracy was 97.6%, the recall was 0.98, the recognition rate was 64 amplitude/s, and the model size was 15 M. Conclusion: Compared with Faster RCNN, SSD, YOLOv3, YOLOv4 and YOLOv5s, the test algorithm …
Design Of Grading And Sorting Mechanical System For Pleurotus Eryngii Based On Differential Separation Principle, Lin Xin-Hua, Li Yue-Dan, Zhu Ya-Nan, Zhou Zhu, Chen Xue-Yong
Design Of Grading And Sorting Mechanical System For Pleurotus Eryngii Based On Differential Separation Principle, Lin Xin-Hua, Li Yue-Dan, Zhu Ya-Nan, Zhou Zhu, Chen Xue-Yong
Food and Machinery
Objective: In order to effectively solve the problems of low efficiency, quality fluctuation and increasing labor cost of artificial sorting. Methods: A mechanical system based on differential separation principle was designed to complete the classification and separation device of Pleurotus eryngii, and the differential separation principle was introduced and modeled. Results: The test prototype was built and the principle verification test was completed. The success rate of separation of special mushroom was 99.5%, and that of other varieties was 100%. Conclusion: The test device can achieve good differential separation effect.
Optimization Design Of Die Box Component Of Rotary Compound Starter Press Machine Based On Dynamic Characteristics, Meng Yao-Zhi, Shi Yan, Liao Ying-Hua, Yang Zheng-Quan, Li Xiao-Hong
Optimization Design Of Die Box Component Of Rotary Compound Starter Press Machine Based On Dynamic Characteristics, Meng Yao-Zhi, Shi Yan, Liao Ying-Hua, Yang Zheng-Quan, Li Xiao-Hong
Food and Machinery
Objective: To improve the comprehensive performance of starter press machine. Methods: Based on the finite element analysis method for die box component modal and harmonic response analysis, and based on the finite element model by using variable density method was carried out on the die box component topology optimization, and the topology structure was also improved, which will improved the quality of the die box components and 1 order natural frequency as the optimization goal. The multi-objective optimization design was carried out based on non-dominated sorting genetic algorithm. Results: In the fourth mode, large torsional deformation appeared on the overall …
International Experience Of Fop Labeling For Children's Food And Its Enlightenment To China, Huang Ze-Ying, Han Jun-Hua, Yang Yue-Xin
International Experience Of Fop Labeling For Children's Food And Its Enlightenment To China, Huang Ze-Ying, Han Jun-Hua, Yang Yue-Xin
Food and Machinery
Among the 10 front of package （FOP） labels for kid-friendly foods worldwide, Nutri-score labeling, health star rating system and especially warning labels could significantly guide children and their parents to reduce unhealthy food consumption. In fact, the marketing information on the front of food package could however easily interfere with consumers' health decisions based on FOP labels. It was found that it is feasible to design FOP labels in China based on the experience of warning labels in combination with the mandatory nutrients on the nutrition information list. And it is suggested to clarify the usage format of FOP labels …
Bacterial Diversity Analysis Of Xiangpai Brined Beef Based On High-Throughput Sequencing, Che Li-Na, Zhao Liang-Zhong, Zhou Xiao-Jie
Bacterial Diversity Analysis Of Xiangpai Brined Beef Based On High-Throughput Sequencing, Che Li-Na, Zhao Liang-Zhong, Zhou Xiao-Jie
Food and Machinery
Objective: This study aimed to preserve the flavor of Xiangpai brined beef and prolong its shelf life. Methods: High-throughput sequencing was performed in Xiangpai brined beef samples with different storage time (0, 4, 8, 12, 16 d). Results: A total of 1 116 813 effective gene sequence bands were obtained, with an average of 74 454 bands per sample. Alpha diversity analysis showed that LNR8d had the highest bacterial abundance, while LNR4d had the lowest bacterial abundance. The results showed that during storage, Firmicutes, Proteobacteria and Cyanobacteria were dominant bacteria in the 15 brined beef samples. Bacillus was the dominant …
Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi
Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi
Food and Machinery
Objective: This study aimed to investigate the quality changes during the fermentation of sauerkraut without salt and inoculated with lactic acid bacteria and during low-temperature storage. Methods: The basic physicochemical indexes and quality changes of sauerkraut during fermentation were analyzed. Results: The unsalted sauerkraut reached maturity at 5 d of fermentation and the pH, nitrite content, reducing sugar content and vitamin C content decreased significantly (P<0.05) during the fermentation process. This included a decrease in vitamin C of up to 88.62% and a significant increase in total and overall organic acid levels (P<0.05). At fermentation maturity, the nitrite content was extremely low at （0.23±0.10） mg/kg; The organic acids were mainly lactic, oxalic and acetic acids and succinic acid. Except for succinic acid, other organic acids and other organic acids, such as oxalic and citric acids, increased after fermentation, and the lactic acid content increased by 26.5 times. Conclusion: The fermentation process effectively improved the sour and umami taste of the sauerkraut without salt, and ensured the excellent sensory quality. The storage performance was good at 4 ℃, and the storage period was 60 days.
Preparation, Amino Acid Composition And Anti-Inflammatory Activity Of Hydrolyzed Peptides From Pinctada Martensii, Shen Jin-Peng, Wang Ke-Wen, Huang Pan-Tian, Chen Bing-Bing, Xia Zhen, Li Ying-Kun, Wang Xiang-Hua, Cao Yong, Miao Jian-Yin, Lin Bi-Min
Preparation, Amino Acid Composition And Anti-Inflammatory Activity Of Hydrolyzed Peptides From Pinctada Martensii, Shen Jin-Peng, Wang Ke-Wen, Huang Pan-Tian, Chen Bing-Bing, Xia Zhen, Li Ying-Kun, Wang Xiang-Hua, Cao Yong, Miao Jian-Yin, Lin Bi-Min
Food and Machinery
Objective: This study aimed to realize the high-value utilization of biological active ingredients and anti-inflammatory peptides from the Pinctada martensii meat. Methods: The hydrolysis process of the P. martensii meat was optimized by single factor test and response surface test with degree of hydrolysis (DH) as the index. The amino acid composition and anti-inflammatory activity of P. martensii meat hydrolysate peptides were evaluated and analyzed. Results: The results showed that neutral protease was the optimal enzyme, and the optimal hydrolysis conditions were solid-liquid ratio 1∶1 (g/mL), temperature 46.3 ℃, hydrolysis time 1.4 h, and substrate ratio 0.3%. The hydrolysis degree …