Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Keyword
-
- Antioxidant activity (61)
- Quality (35)
- Antioxidant (27)
- Polysaccharide (24)
- Texture (22)
-
- Biological activity (19)
- Process optimization (17)
- Flavor (16)
- Physicochemical properties (16)
- Protein (14)
- Structural characterization (14)
- Fermentation (13)
- Food safety (13)
- Polyphenols (13)
- Purification (12)
- Lactic acid bacteria (11)
- Extraction (10)
- Nutritional quality (10)
- Preservation (10)
- Principal component analysis (10)
- Antioxidation (9)
- Polyphenol (9)
- Antioxidant capacity (8)
- Application (8)
- Enzymatic hydrolysis (8)
- Extraction method (8)
- Food (8)
- Nutritional components (8)
- Physicochemical property (8)
- Polysaccharides (8)
Articles 1111 - 1140 of 1588
Full-Text Articles in Entire DC Network
Quality Evaluation Of Guizhou Kidney Beans Based On Principal Component Analysis, Wang He-Zhu, Zhu Yong, Zhu Yi, He You-Xun, Qin Li-Kang, Liang Ya-Li
Quality Evaluation Of Guizhou Kidney Beans Based On Principal Component Analysis, Wang He-Zhu, Zhu Yong, Zhu Yi, He You-Xun, Qin Li-Kang, Liang Ya-Li
Food and Machinery
Seven types of Guizhou kidney beans were used to evaluate their quality based on principal component analysis of main nutritional components. The results showed that the content of protein in kidney beans ranged from 19.11% to 23.69%. The total contents of the dietary fiber were found ranging from 23.09% to 27.60%, and those in British red bean were the highest. Seven kinds of kidney beans were rich in Ca, Mg, P, and K, ranging from 0.09% to 0.20%, 0.19% to 0.29%, 0.45% to 0.61%, and 1.48% to 1.69%, respectively; The contents of glutamic acid, aspartic acid, and leucine in these …
View On Bioactive Substance Nutritional Intervention Approaches Of Novel Coronavirus Pneumonia, Huang Shou-En, Zheng Jian-Xian
View On Bioactive Substance Nutritional Intervention Approaches Of Novel Coronavirus Pneumonia, Huang Shou-En, Zheng Jian-Xian
Food and Machinery
Novel coronavirus pneumonia (NCP) is a kind of respiratory diseases mainly caused by novel coronavirus, which can be transmitted through respiratory droplets and contact. At present, no effective drugs for it were found, and the treatment is mainly symptomatic and supportive. In addition to medical treatment, a scientific and reasonable diet is also an important part for improving nutritional health, enhancing disease resistance and defeating novel coronavirus pneumonia. Therefore, from the perspective of food nutrition, the authors discussthe intervention approaches of bioactive substance nutrition to defend against the novel coronavirus pneumonia, and put forward the policy recommendations for the development …
Progresses Of The Screening Strategies And The Effect Mechanism Researches Of Food-Derived Immunopeptides, Wen Li, Liu Bu-Qing, Xu Zhou, Chen Mao-Long, Cheng Yun-Hui
Progresses Of The Screening Strategies And The Effect Mechanism Researches Of Food-Derived Immunopeptides, Wen Li, Liu Bu-Qing, Xu Zhou, Chen Mao-Long, Cheng Yun-Hui
Food and Machinery
The global undergoing strategies of screening the food-derived immunopeptides were summarized in this review, and the prospective using of computational science was emphasized. Moreover, the research background of the molecular mechanism of the food-derive immunopeptides was reviewed, and a new research strategy was also proposed, i. e. combining the multi-omics, bioinformatics, and cellular and animal experiments to investigate their molecular mechanism.
The Dynamic Change And Correlation Analysis Between Flavor And Quality In The Pickling Crab Paste, Zheng Rui-Xing, Ding Yuan, Xing Jia-Li, Cheng Hai, Zhang Shu-Fen, Mao Ling-Yan
The Dynamic Change And Correlation Analysis Between Flavor And Quality In The Pickling Crab Paste, Zheng Rui-Xing, Ding Yuan, Xing Jia-Li, Cheng Hai, Zhang Shu-Fen, Mao Ling-Yan
Food and Machinery
To explore the scientific representation about the dynamic change of crab paste in pickling periods, fresh swimming crab was prepared for pickling the crab paste. Thereafter, the sensory and physical-chemical properties(pH, total volatile basic nitrogen, thiobarbituric acid, and free amino acid)and total plate count of different pickling periods (0, 6, 18, 30 and 42 h) were analyzed, and the correlation analysis and regression prediction model were carried out. The correlation analysis results showed that the free amino acid had no relation with sensory qualities. The flavor sensory properties such as fishy smell, sulfur smell, plumpness and flexibility were all significantly …
Study On The Uniformity Of Frozen Beef With Various Sizes And Shapes Thawed By Radio Frequency, He Jia-Ling, Chen Lu, Zhang Ru-Yi, Zhu Ya-Li, Li Feng, Jiao Yang
Study On The Uniformity Of Frozen Beef With Various Sizes And Shapes Thawed By Radio Frequency, He Jia-Ling, Chen Lu, Zhang Ru-Yi, Zhu Ya-Li, Li Feng, Jiao Yang
Food and Machinery
To investigate the effects of geometric parameters on uniformity of frozen beef thawed by radio frequency (RF), frozen beef samples with 8 different shapes, thickness, bottom areas and placements were thawed in a RF oven (40.68 MHz) respectively for determining the thawing uniformity. Meanwhile, a computer model was established and utilized to predict the thawing rate and temperature distribution of the samples. The predicted temperature distribution showed a good agreement with the experimental results. The general thawing rates of all beef samples are constant and then decreased gradually as reaching the phase change temperature zone. Samples with larger thickness showed …
Preparation Of Soluble Dietary Fiber From Okara, Wheat Bran And Pear Residue By Liquid Fermentation With Monascus Anka, Sun Cong-Cong, Li Xing-Jiang, Mu Dong-Dong, Chen Xiao-Ju, Liu Shu-Yun, Zhang Min, Pan Li-Jun, Jiang Shao-Tong, Zheng Zhi, Chen Ming-Xin, Wu Xue-Feng
Preparation Of Soluble Dietary Fiber From Okara, Wheat Bran And Pear Residue By Liquid Fermentation With Monascus Anka, Sun Cong-Cong, Li Xing-Jiang, Mu Dong-Dong, Chen Xiao-Ju, Liu Shu-Yun, Zhang Min, Pan Li-Jun, Jiang Shao-Tong, Zheng Zhi, Chen Ming-Xin, Wu Xue-Feng
Food and Machinery
The preparation process and characteristics of soluble dietary fiber (SDF)were investigated during the liquid fermentation with Monascus Anka 3.4811, when okara, wheat bran and pear residue were used as substrates. The optimal fermentation conditions were obtained as followed: okara fermentation time was 7 d, solid-liquid ratio was 1∶15 (g/mL), inoculum amount was 13%; wheat bran fermentation time was 6 d, ratio of material to liquid was 1∶15 (g/mL), inoculum was 14%; pear residue fermentation time was 6 d, ratio of material to liquid was 1∶20 (g/mL), inoculum was 14%. With the fermentation, the solubility, water holding capacity and oil holding …
Effect Of Different Heat Pump Temperatures On Drying Rate And Quality Of White Radish, Yu Yang-Yang, Tang Dao-Bang, Wen Jing, Wu Ji-Jun, Yu Yuan-Shan, An Ke-Jing, Zou Ying
Effect Of Different Heat Pump Temperatures On Drying Rate And Quality Of White Radish, Yu Yang-Yang, Tang Dao-Bang, Wen Jing, Wu Ji-Jun, Yu Yuan-Shan, An Ke-Jing, Zou Ying
Food and Machinery
In order to explore the effects of different heat pump temperatures on the drying rate and quality of white radish during drying, heat pumps at 50, 55, 60, 65 ℃ were designed to dry white radish. The drying rate, color, nutrition, rehydration ratio and micro-structure of white radish at different heat pump temperatures were compared. The results showed that the moisture content of white radish decreased to (8±1)% at 50, 55, 60, 65 ℃ heat pump temperatures, which required 12, 11, 10, 9 hours respectively. Hot air drying at different temperatures had certain effects on the physical and chemical properties …
Advances In The Detection Method Of Prohibited Plant Growth Regulators In Bean Sprouts, Meng Ji-Qiu, Cao Jin-Bo, Sun Ya-Ning, Hu Xiao-Fei, Li Zhao-Zhou, Chen Xiu-Jin, Deng Rui-Guang, Wang Yao
Advances In The Detection Method Of Prohibited Plant Growth Regulators In Bean Sprouts, Meng Ji-Qiu, Cao Jin-Bo, Sun Ya-Ning, Hu Xiao-Fei, Li Zhao-Zhou, Chen Xiu-Jin, Deng Rui-Guang, Wang Yao
Food and Machinery
In view of the frequent incidents of “problematic sprouts” in recent years, this paper introduced the function and harm of 6-Benzylaminopurine and other plant growth regulators which were forbidden to be added in the production of bean sprouts. Moreover, the application status of high performance liquid chromatography, surface enhanced Raman spectroscopy, electrochemical, immunoassay and biosensor in the detection of growth regulators were also reviewed, and the development direction of detection methods was prospected.
Biological Activities Of Theaflavin-3,3’-Digallate And Its Mechanism Of Action, Lei Shi-Cheng, Sun Da-Li, Wang Ya-Jie, Zhou Yan, Zhang Qing-Hai
Biological Activities Of Theaflavin-3,3’-Digallate And Its Mechanism Of Action, Lei Shi-Cheng, Sun Da-Li, Wang Ya-Jie, Zhou Yan, Zhang Qing-Hai
Food and Machinery
This review summarized the recent researches on the bioactivity of theaflavin-3,3’-digallate (TFDG) and its action mechanisms, including anti-oxidation, anti-cancer, anti-inflammatory, anti-viral as well as anti-metabolic syndrome. Meanwhile, the perspective of such research was discussed, so as to promote the further studies of red tea resources and the exploitation of health products.
Research Progress On The Function And Application Of Honeysuckle Flowers From Different Resources, Yang Lan, Liu Dong-Bo, Shu Li, Huang Bin
Research Progress On The Function And Application Of Honeysuckle Flowers From Different Resources, Yang Lan, Liu Dong-Bo, Shu Li, Huang Bin
Food and Machinery
To compare the functions and applications of honeysuckle from different plant resource and provide references for the further development and utilization of them, combined query systematically on the databases of cnki, PubMed and others about the studies on function and application of honeysuckle were undertaken, and then the reviews were summarized. Numerous studies on Lonicera japonica Thunb. were done, while less studies on the other four species of Lonicera flos. Lonicera flos had the equivalent functions with Lonicera japonica flos, and Lonicera flos with the traits of good quality, high output and low price had better development and utilization …
The Experience And Enlightenment Of Singapore Food Healthier Choice Symbol Labeling System, Huang Ze-Ying
The Experience And Enlightenment Of Singapore Food Healthier Choice Symbol Labeling System, Huang Ze-Ying
Food and Machinery
This study introduced the healthier choice symbol system in Singapore from the specification and use requirements, application procedures, scope of application and so on. It is found that Singapore is the first Asian country to implement the food FOP labeling system, whose experience is of great significance to China and even most Asian countries. China's FOP labeling system should have sufficient basis, strictly regulate the application and use behavior, and appropriately expand the scope of application.
External Digestion And Fermentation Characteristics Of Konjac Tofu Adding Exogenous Starches, Lei Wen, Zhong Geng, Zhang Dong-Xia, Huang Si-Yu
External Digestion And Fermentation Characteristics Of Konjac Tofu Adding Exogenous Starches, Lei Wen, Zhong Geng, Zhang Dong-Xia, Huang Si-Yu
Food and Machinery
In this article, the external digestion of konjac tofu mixed with starch was studied by simulating oral, gastric and small intestine digestion, and the remaining part of the digestion was used as a substrate for in vitro fermentation of mouse cecum, and its fermentation performance in the cecum was studied. The results showed that pure konjac tofu was not digested in the mouth, stomach and small intestine, and the konjac tofu mixed with starch could be partially hydrolyzed in the mouth and not hydrolyzed in the stomach, most of the hydrolysis can be completed within 20 min. But compared with …
Effect Of Frozen Storage Time On The Oxidation Degree Of Porcine Myofibrillar Protein, Li Qian, Yu Li-Gang, Yang Yu-Kun, Li Mei-Ping, Guo Cai-Xia
Effect Of Frozen Storage Time On The Oxidation Degree Of Porcine Myofibrillar Protein, Li Qian, Yu Li-Gang, Yang Yu-Kun, Li Mei-Ping, Guo Cai-Xia
Food and Machinery
In this study, myofibrillar protein was used as the research object to investigate the effect of different frozen storage time on the oxidation degree of myofibrillar protein of pork. Raw pork was stored at 18 ℃ for different time (0, 1, 4, 8, 12 weeks), and used for the extraction of myofibrillar protein. Then protein oxidation parameters (carbonyl, total sulfhydryl group, free amino groups, surface hydrophobicity and endogenous tryptophan fluorescence) were determined. The results suggested that, carbonyl content increased significantly (P＜0.05), and total sulfhydryl group, free amino groups, surface hydrophobicity and endogenous tryptophan fluorescence content generally showed a decreasing trend …
Effects Of Active Peptide Components Of Eupolyphaga Steleophaga On Blood Rheology, Four Indicators Of Blood Lipids And Blood Factor Levels In Rats With Acute Blood Stasis, Jiang Shan, Wang Shao-Ping, Dai Long, Zhang Jia-Yu, Gao Peng, Liu Zi-Han, Wang Yu-Qi
Effects Of Active Peptide Components Of Eupolyphaga Steleophaga On Blood Rheology, Four Indicators Of Blood Lipids And Blood Factor Levels In Rats With Acute Blood Stasis, Jiang Shan, Wang Shao-Ping, Dai Long, Zhang Jia-Yu, Gao Peng, Liu Zi-Han, Wang Yu-Qi
Food and Machinery
Pepsin and trypsin complex enzymes were used for biomimetic enzymatic hydrolysis of Eupolyphaga steleophaga. In order to obtain the most active fibrinolytic activity of the soil aphid active peptide component F2, the product was subjected to desalting, ultrafiltration, nanofiltration, DA201-C macroporous adsorption resin, dextran gel G-25 chromatography, reverse high performance liquid chromatography and semi-preparative liquid chromatography. Moreover, its effects on hemorheology index, blood lipids and serum nitric oxide (NO), superoxide dismutase (SOD), tissue plasminogen activator (t-PA) and fibrin (FIB) content of rats with acute blood stasis were also studied. E. ste-leophaga active peptide component F2 could significantly reduce blood …
Development Countermeasures Of Banana Industrial Chain Based On Its Storage Processing, Liu Zhongyi, Ma Qiyu, Fu Man, Gong Shouji, Huang Hai, Chen Deqiang, Huang Li
Development Countermeasures Of Banana Industrial Chain Based On Its Storage Processing, Liu Zhongyi, Ma Qiyu, Fu Man, Gong Shouji, Huang Hai, Chen Deqiang, Huang Li
Food and Machinery
Aiming at the lack of key link in banana industry chain, a new concept of ‘storage processing’ was put forward, including the storage-products and the relative processing technology. Restricted by the absence of key node in industrial chain, banana processing industry is always difficult to achieve substantive breakthrough. Based on modern food processing technologies, such as integrated crushing, browning control, thickening, low temperature preservation or drying, the whole banana fruit is processed into full fruit banana sauce or full fruit banana powder, by developing some storable and easy-to-mix whole jam or whole fruit powder. This can effectively achieve the storage …
Release Condition And Sustained-Release Behavior Simulation Of Grass Carp (Ctenopharyngodon Idella) Fish Oil Microcapsule Core Material, Liu Xiaoli, Wei Changqing, Xia Wenshui
Release Condition And Sustained-Release Behavior Simulation Of Grass Carp (Ctenopharyngodon Idella) Fish Oil Microcapsule Core Material, Liu Xiaoli, Wei Changqing, Xia Wenshui
Food and Machinery
With grass carp fish oil as core material, soybean protein isolate and chitosan as composite wall material, fish oil microcapsules were prepared by ultrasonic assisted homogenization and spray drying. In order to determine the release performance of core materials under different storage temperature, relative humidity and light intensity, the release kinetics of microcapsules under different storage conditions were investigated. The results indicated that release kinetic equations were significant and credible, with R2 greater than 0.97. Moreover, the release mechanism parameters were fouls less than 1 under theconditions of 4~50 ℃ and 34% relative humidity, which belonged to the diffusion-limited …
Effect Of High Temperature Treatment On Beef Fatty Acid And Fat Oxidation, Ke Hairui, Kang Huaibin, Cheng Weiwei, Cai Chaoqi
Effect Of High Temperature Treatment On Beef Fatty Acid And Fat Oxidation, Ke Hairui, Kang Huaibin, Cheng Weiwei, Cai Chaoqi
Food and Machinery
Fresh cattle longissimus dorsi muscle was heated at 110, 115 and 121 ℃ for 5, 10, 15, 20 min respectively. The effects of high temperature on fatty acid composition and fat oxidation in cattle longissimus dorsi muscle were researched by gas chromatography. The results showed that: at 121 ℃, the oxidation rate of intramuscular fat was significantly higher than that at 110 ℃ and 115 ℃ (P<0.05); the content of saturated fatty acid (SFA) increased significantly (P<0.05), and the content of unsaturated fatty acid (UFA) decreased (P<0.05); SFA was not significantly affected by high temperature treatment temperature (110, 115 ℃) (P>0.05), and was significantly affected by treatment time (P<0.05), while heat treatment temperature and time had significant effects on UFA content (P<0.05); the content of short chain and medium chain fatty acids increased due to the fracture and degradation of long chain saturated fatty acids.
Dictection Of Special Spoilage Organisms Of Chicken Breast In Different Storage Conditions, Zhang Li, Yin Defeng, Zhang Dawen, Luo Linguang
Dictection Of Special Spoilage Organisms Of Chicken Breast In Different Storage Conditions, Zhang Li, Yin Defeng, Zhang Dawen, Luo Linguang
Food and Machinery
In order to explore the special spoilage organisms (SSO) of the chicken breast in different storage conditions, the fresh chicken breast of Ningdu Yellow chicken was used as the experimental material. Three preservation methods were used to preserve the chicken breast, including the tray aerobic packaging preservation under 4 ℃ and 25 ℃, vacuum packaging preservation under 4 ℃. The total number of colonies and TVB-N value of the chicken breast were measured during these preservation processes and their surface bacterial diversity was analyzed. The results showed that when the aerobic packaging chicken was stored for 7 days under 4 …
Variation In Physicochemical Properties And Microbial Diversity During The Progression Of Efflorescence On The Surface Of Douchi, Zhu Minfang, Zhang Lu, Ye Yunhua, Liao Hui
Variation In Physicochemical Properties And Microbial Diversity During The Progression Of Efflorescence On The Surface Of Douchi, Zhu Minfang, Zhang Lu, Ye Yunhua, Liao Hui
Food and Machinery
The changes in basic physicochemical properties and microbial diversity of Douchi before and after efflorescence of the surface were evaluated. The physicochemical properties were investigated via determining the content of moisture, ash, crude protein, crude fat, total sugar, reducing sugar, total acid, and amino nitrogen, along with the amino acid composition. The microbial diversity was measured by Illumina Miseq sequencing. The results showed that, with the progress of efflorescing, the ash and total sugar content of Douchi exhibited insignificant changes, and the crude fat, reducing sugar and total acid content showed a downward trend as a whole. The moisture content …
Study On Antioxidant Active Components Of Potatoes, Kou Tingting, Chen Jin, Fan Yanli, Zhang Huiling
Study On Antioxidant Active Components Of Potatoes, Kou Tingting, Chen Jin, Fan Yanli, Zhang Huiling
Food and Machinery
The content of total polyphenols and flavonoids in eight varieties of potatoes grown in Ningxia was analyzed, and the type and content of phenolic acids in potatoes were determined by high performance liquid chromatography (HPLC). The scavenging capacity of 8 varieties of potatoes against superoxide anions, hydroxyl groups, DPPH, ABTS and ferric iron reduction capacity of FRAP were compared by in vitro antioxidant evaluation model. The results were shown as follows. The highest polyphenol content in Heimeiren was 400.38 mg/100 g, and the lowest in Xiabodi was 233.93 mg/100 g. The highest content of flavonoids was 107.39 mg/100 g in …
Study On The Nutrient Composition And Antioxidant Activity Of Highland Barley Bran, Xiang Zhuoya, Xia Chen, Yang Kaijun, Liu Tinghui, Chen Jian, Zhu Yongqing, Xun Guolun, Zhang Yingjiao, Lin Changbin, Huang Qiaolian
Study On The Nutrient Composition And Antioxidant Activity Of Highland Barley Bran, Xiang Zhuoya, Xia Chen, Yang Kaijun, Liu Tinghui, Chen Jian, Zhu Yongqing, Xun Guolun, Zhang Yingjiao, Lin Changbin, Huang Qiaolian
Food and Machinery
In order to improve the comprehensive utilization and additional value of highland barley bran, the nutritional components of highland barley bran were explored. The results showed that starch, protein and crude fiber were the main components of the two kinds of highland barley bran, and the contents of crude protein, crude fiber and ash were higher than those of highland barley whole grains. Among them, the content of Mg, P and Ca were high, and amino acids were abundant. The content of total polyphenols was 6.30 mg/g and 9.05 mg/g, respectively, and anthocyanins of black highland barley bran were 7.0 …
Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves, Zhang Yingmin, Ren Guangyue, Qu Zhanping, Jin Liwei, Duan Xu, Zhang Ledao
Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves, Zhang Yingmin, Ren Guangyue, Qu Zhanping, Jin Liwei, Duan Xu, Zhang Ledao
Food and Machinery
In order to optimize the hot air drying process of fresh sweet potato leaves and improve its drying quality, the pretreatment of sweet potato leaves before hot air drying was carried out by ultrasonic and blanching, and different ultrasonic power, temperature, time and proportion of blanching liquid, temperature. The effect of time on chlorophyll, rehydration, chromatic aberration, drying characteristics, energy consumption and microstructure of sweet potato leaves after hot air. The experimental results showed that the optimal ultrasonic conditions are: time 10 min, power 300 W, temperature 40 ℃, the ultrasonic pretreatment of sweet potato leaves has a higher drying …
Efficacy And Research Status Of Rose Hip, Fang Zhe, Fang Lisha, Gao Ran, Zhao Yuhong
Efficacy And Research Status Of Rose Hip, Fang Zhe, Fang Lisha, Gao Ran, Zhao Yuhong
Food and Machinery
The chemical components, pharmacologic action, security and the development and utilization of rose hips were summarized in this review. It is hoped that national and international research results can be popularized and utilized. Furthermore, the key points, difficulties and the developments of rose hips were also prospected.
Research Progress On Processing Technology Of Low-Salt Meat Products, Yu Tao, Xu Qian, Niu Xiyue, Yu Jing, Yin Yanling, Lu Ye
Research Progress On Processing Technology Of Low-Salt Meat Products, Yu Tao, Xu Qian, Niu Xiyue, Yu Jing, Yin Yanling, Lu Ye
Food and Machinery
This article described the current status of low-salt meat processing technology at home and abroad in recent years, and discussed the research progress of low-salt processing of meat products from three aspects: necessity, route and process of salt reduction processing. Some suggestions was given for the problems arisen in the studies, and the technology had been prospected in the future research progress.
Study On The Quality And Flavor Of Ham-Flavored Fermented Meat Products, Hou Tingting, Liu Xin, Tian Xuezong, Piao Chunxiang, Cui Mingxun, Li Guanhao
Study On The Quality And Flavor Of Ham-Flavored Fermented Meat Products, Hou Tingting, Liu Xin, Tian Xuezong, Piao Chunxiang, Cui Mingxun, Li Guanhao
Food and Machinery
Fermented ham generally has a high salt content. Excessive sodium intake could cause cardiovascular diseases. In order to reduce the content of sodium salt in ham and improve its nutritional characteristics, the effect of substituting 30% sodium chloride by potassium lactate and L-arginine in some physicochemical characteristics of dry-cured ham, including color, moisture content, protein content, texture characteristics, thiobarbitur acid value and flavor throughout the post-salting stage, was evaluated. The results showed that the substituting 30% sodium chloride with different ratios of potassium lactate and L-arginine could effectively reduce the sodium content in fermented meat products while these substituting did …
Nutrient Analysis Of The Fine Wheat Bran Powder And Its Application In Bread Making, Lan Xiaoguang, Wang Ning, Wang Xufeng, Wang Fengling
Nutrient Analysis Of The Fine Wheat Bran Powder And Its Application In Bread Making, Lan Xiaoguang, Wang Ning, Wang Xufeng, Wang Fengling
Food and Machinery
The fine wheat bran powder was separated from wheat bran through grinding bran with cutting machine combined with spraying and screening. Analysis of its nutrient composition, the effects of the fine wheat bran powder on the nutrients of flour as well as its baking characteristics were studied by determining the dough rheological properties and baking experiments. The results showed that the protein and dietary fiber content of the fine wheat bran powder were up to 15.8% and 33.6%, respectively, which was rich in potassium, calcium, iron and other minerals. With the increasing of the fine wheat bran powder in the …
Regulation Mechanism Of Glucose Homeostasis By Dietary Polyphenols: A Review, Wang Chen, Long Xiaoshan, Zou Yuxiao, Li Qian, Hu Tenggen, Li Erna, Shen Weizhi, Liu Fan
Regulation Mechanism Of Glucose Homeostasis By Dietary Polyphenols: A Review, Wang Chen, Long Xiaoshan, Zou Yuxiao, Li Qian, Hu Tenggen, Li Erna, Shen Weizhi, Liu Fan
Food and Machinery
It is widely accepted that glucose homeostasis is of great importance for vital activity. Dietary polyphenols take part in the regulation of glucose homeostasis through inhibiting activities of digestive enzymes for carbohydrates and glucose transporting, improving insulin resistance, etc. This paper reviewed the compounds and distribution of dietary polyphenols, and their glucose homeostasis regulation activities and correlated mechanism. And also provide outlook for the future research highlights of dietary polyphenols.
Investigation On The Characteristics Of The Activity Of Potato Lipid Acyl Hydrolase, Wu Qiaoyu, Xu Shannan, Weng Qin, Yang Danlu, Gong Shengxiang, Zhang Wei, Wu Jinhong, Wang Zhengwu
Investigation On The Characteristics Of The Activity Of Potato Lipid Acyl Hydrolase, Wu Qiaoyu, Xu Shannan, Weng Qin, Yang Danlu, Gong Shengxiang, Zhang Wei, Wu Jinhong, Wang Zhengwu
Food and Machinery
In this paper, the Patatin protein was extracted from potato fruit juice, and the enzymatic properties of Patatin protein as ester acyl hydrolase were studied using p-nitrophenyl acetate as the substrate. The results showed that the lipid acyl hydrolase had the highest activity at 37 ℃, and had thermal stability at 40～50 ℃. The enzyme was inactivated after treatment at 70 ℃ for 120 min. The optimal pH of lipid acyl hydrolase was 8.2. The lipase activity was activated by Fe2+, Fe3+ and Mg2+ , inhibited by K+ and Ca2+ . In addition, low …
Physicochemical And Functional Properties Of Resistant Starch From Castanopsis Carlesi, Xie Tao, Tang Yalu, Liu Yanlan, Li Xiaowen, Liu Yongle, Yi Cuiping
Physicochemical And Functional Properties Of Resistant Starch From Castanopsis Carlesi, Xie Tao, Tang Yalu, Liu Yanlan, Li Xiaowen, Liu Yongle, Yi Cuiping
Food and Machinery
Using native starch (NS) of Castanopsis carlesi as the control, the properties of two kinds of resistant starch (RS) were studied, including in vitro digestible, structural, paste and probiotic. Results: Compared with C. carlesi NS, both HMT RS (RS sample made by heat-moisture treatment) and AH-HMT RS (RS sample made by a combination of acid hydrolysis and heat-moisture treatments) were the low glycemic index food additives, their RS contents increased significantly. B-type crystal in either HMT RS or AH-HMT RS was dominated, and their average degree of polymerizations (DPs) reduced. As for microstructure, the former presented the rule layer structure, …
Study On Nutritional Evaluation Of Rice Protein Based On Modified Ahp And Grey Correlation Analysis, Xiao Ke, Su Donglin, Li Zhijian, Shang Xuebo
Study On Nutritional Evaluation Of Rice Protein Based On Modified Ahp And Grey Correlation Analysis, Xiao Ke, Su Donglin, Li Zhijian, Shang Xuebo
Food and Machinery
The protein and amino acid composition of 24 rice samples from 8 late indica varieties in three production bases were determined. With FAO/WHO provisional pattern of amino acids as reference, a comprehensive evaluation model for rice protein was established by combining modified analytic hierarchy process (AHP) with grey correlation analysis, and the feasibility of the evaluation model in evaluating the nutritional value of protein was verified. The results showed that the quality of rice protein was significantly different among different bases and varieties (P<0.05). The correlation coefficient r of the weighted grey correlation method with PER and NPR was 0.959 (P=0.003) and 0.974 (P=0.001) respectively. The results demonstrate that the weighted grey correlation degree is highly correlated with biological indexes of protein quality, which can characterize the nutritional quality of rice protein scientifically and effectively.