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 1141 - 1170 of 1588
Full-Text Articles in Entire DC Network
Effect Of 3-O-Caffeoylquinic Acid On 5-Hydroxymethylfurfural Formation And Color In Dried Fruits, Zhou Kangning, Zheng Jie, Ou Shiyi, Pei Kehan
Effect Of 3-O-Caffeoylquinic Acid On 5-Hydroxymethylfurfural Formation And Color In Dried Fruits, Zhou Kangning, Zheng Jie, Ou Shiyi, Pei Kehan
Food and Machinery
This research is aimed to investigate the effect of 3-O-caffeoylquinic acid (3-CQA) on 5-hydroxymethylfurfural (5-HMF) formation and color parameters during drying of four kinds of fruit crisps (apple, pear, apricot and plum). Results showed that the amount and composition of carbohydrate caused that different fruits produced different amount of 5-HMF: plum＞apricot＞apple＞pear. Soaking of fruit crisps with 3-CQA significantly increased the 5-HMF formation and HMF content is positively related to soaking and drying time. 3-CQA also promoted the browning during fruit drying via decreasing L* but increasing C* values. However, blanching decreased the formation of 5-HMF and the browning …
Effects Of Lactobacillus Paracasei Klds.Lp T1610 On The Quality Of Kouwan Lao, Fei Peng, Bi Xue, Jiang Yujun, Liu Yuexin, Li Jianjun, Zhou Lianxin, Guo Ling
Effects Of Lactobacillus Paracasei Klds.Lp T1610 On The Quality Of Kouwan Lao, Fei Peng, Bi Xue, Jiang Yujun, Liu Yuexin, Li Jianjun, Zhou Lianxin, Guo Ling
Food and Machinery
The effects of Lactobacillus paracasei KLDS.LP T1610 on sensory evaluation, pH, titration acidity, texture properties and viable count of lactic acid bacteria were analyzed. The traditional Kouwan Lao (group A) and Kouwan Lao added with ordinary starter (L. bulgaricus∶Streptococcus thermophilus=1∶1, group B) were used as control groups. The results showed that the sensory score of the C group was significantly higher than that of the control groups, with significant decrease of the pH value , while the titration acidity significantly increased. The textural profile analysis indicated that L. paracei KLDS.LP T1610 had no significant effects on the elasticity and chewing …
Effect Of Different Wall Materials On Physicochemical Properties Of Microcapsules With High Loading Pumpkin Seed Oil, Zhang Cuncun, Yuan Jifeng, Tan Zhichao, Xu Honggao
Effect Of Different Wall Materials On Physicochemical Properties Of Microcapsules With High Loading Pumpkin Seed Oil, Zhang Cuncun, Yuan Jifeng, Tan Zhichao, Xu Honggao
Food and Machinery
To develop 50% loaded pumpkin seed oil microcapsules, using spray drying technology, with higher stabilities, the amount of surface oil and peroxide value of dispersion oil, during accelerated shelf life test, were selected as criteria for optimizing the composition of wall materials. The sodium caseinate and sodium starch octenyl succinate were tested as the main components of wall materials. Other antioxidants (sodium ascorbate, ascorbic acid and D-sodium erythorbate) and emulsifies (soybean phospholipid, mono- and diglycerides of fatty acids) were also applied and tested for the stability of pumpkin seed oil microcapsules. Polydextrose, a stuffing bulking agent, was also tested for …
Application Of Fatty Acid Detection In Food Industry, Liu Yuanlin, Long Ming, Li Ru, Tian Xiaojing, Ma Zhongren, Nuruiizza Nordin, Song Li
Application Of Fatty Acid Detection In Food Industry, Liu Yuanlin, Long Ming, Li Ru, Tian Xiaojing, Ma Zhongren, Nuruiizza Nordin, Song Li
Food and Machinery
As an important component of grease, the composition and content of fatty acids vary with each other for different foods. The analysis of fatty acids can be used in traceability of origin, discrimination of varieties, analyzing food quality, and developing high-quality products. The application of fatty acid analysis in meat, milk and dairy products, vegetable oil, and medicinal and edible homologous food materials were reviewed, providing a new idea and starting point for the further research on food fatty acids.
Research Progress On Hazards And Toxicity Of Major Mycotoxins In Grain, Yuan Hang
Research Progress On Hazards And Toxicity Of Major Mycotoxins In Grain, Yuan Hang
Food and Machinery
Mycotoxins are metabolized by filamentous fungi and have certain toxic effects. Based on the stable formation of human hepatocellular carcinoma cell lines (HepG2 cells), a variety of plasma proteins were secreted, which could effectively evaluate the in vitro toxic effects of mycotoxins. We reviewed the harm of major mycotoxins to food and their toxic effects on human cells, and this was significant for predicting and preventing the effects of mycotoxins on human and animal health in the future.
Application Of Healthy Grains And Its Products In Dairy Processing, Zan Xuemei, Liu Ming, Meng Ning, Liu Yanxiang, Tan Bin, Liu Yixiang, Ni Hui
Application Of Healthy Grains And Its Products In Dairy Processing, Zan Xuemei, Liu Ming, Meng Ning, Liu Yanxiang, Tan Bin, Liu Yixiang, Ni Hui
Food and Machinery
This paper summarizes the processing technology and characteristics of healthy cereals and their products, introduces the application progress of healthy cereals and their products in dairy processing field, and further discusses the problems and development direction in the development of healthy cereals and dairy products in China.
Effects Of Bio-Preservation Liquid Combined With Vacuum Packaging On The Preservation Of Mackerel, Ouyang Rui, Wang Zhihui, Li Lipeng, Su Yuhang, Xiang Leiwen, Shi Yuande
Effects Of Bio-Preservation Liquid Combined With Vacuum Packaging On The Preservation Of Mackerel, Ouyang Rui, Wang Zhihui, Li Lipeng, Su Yuhang, Xiang Leiwen, Shi Yuande
Food and Machinery
Taking the volatile base nitrogen as the index, and the addition amount of tea polyphenol, chitosan and nisin as the single factor, the optimal formula of the composite biological preservation liquid was determined by the response surface method optimization, and the effect of vacuum packaging compound bio-preservation liquid on the mackerel was studied, simultaneously. The results showed that the compound preservative prepared by 0.22 g/L tea polyphenol, 5.00 g/L chitosan and 0.35 g/L nisin had the best effect on fresh-keeping of mackerel at -4 ℃. Compared with control groups of the composite biological preservation liquid and the distilled water control …
Effect Of Enzymatic Modification On Microstructure And Functional Properties Of Walnut Glutenin, Xue Yufei, Zhang Yue, Cheng Yimei, Ma Shujie, Sun Qian, Li Fang, Kong Lingming
Effect Of Enzymatic Modification On Microstructure And Functional Properties Of Walnut Glutenin, Xue Yufei, Zhang Yue, Cheng Yimei, Ma Shujie, Sun Qian, Li Fang, Kong Lingming
Food and Machinery
In order to make better use of walnut glutenin and increase its functional properties, the microstructure of walnut glutenin and proteins modified by enzyme method were analyzed by means of enzymatic modification, fluorescence spectrum, ultraviolet spectrum, circular dichroism and other instruments. The modification mechanism was observed and analyzed from the aspects of protein intermolecular, protein intramolecular and polypeptide. The solubility of enzymatic modified proteins was increased by 133.01% and 96.75%, and the water holding capacity was increased by 23.19% and 22.25%. Moreover, the oil retention was decreased by 27.03% and 29.11%, and the emulsifying property was increased by 31.81% and …
Analysis Of Organic Acid Contents In Three Kind Of Saccharomyces Cerevisiae, Pei Fangyi, Jiang Ming, Ma Yanshi, Chen Xue, Liu Zhenyan, Liu Xi, Chen Xiaoting
Analysis Of Organic Acid Contents In Three Kind Of Saccharomyces Cerevisiae, Pei Fangyi, Jiang Ming, Ma Yanshi, Chen Xue, Liu Zhenyan, Liu Xi, Chen Xiaoting
Food and Machinery
In this study, the contents of glucose, glycerol, ethanol and organic acids in the fermentation process of three Saccharomyces cerevisiae were determined by high performance liquid chromatography (HPLC). The results showed that the content of glycerol and ethanol in S. cerevisiae 1946 was significantly higher than that in S. cerevisiae P1 and S. cerevisiae 32788 (P<0.05). The seven organic acids in the three kinds of S. cerevisiae fermentation broth have obvious differences and regularity. The content of organic acids in S. cerevisiae 1946 was lower than that in S. cerevisiae P1 and S. cerevisiae 32788. The acid production level of S. cerevisiae was negatively correlated with ethanol production capacity.
Study On The Change Of Texture Characteristics Of Water Buffalo Meat During Low Temperature Storage, Li Chunyou, Fu Chunting, Yin Chaomin, Xu Jinrong, Huang Chengdu, Jin Guofeng
Study On The Change Of Texture Characteristics Of Water Buffalo Meat During Low Temperature Storage, Li Chunyou, Fu Chunting, Yin Chaomin, Xu Jinrong, Huang Chengdu, Jin Guofeng
Food and Machinery
The changes of texture characteristics of Guangxi water buffalo meat buffalo meat was investigated during low temperature storage using texture profile analysis. Moreover, the correlation among various indexes of beef texture characteristics of buffalo meat was also analyzed. The results indicated that the hardness, elasticity, chewiness and adhesiveness of buffalo meat decreased continuously with the prolongation of storage time, but the cohesiveness of buffalo meat was increasing. During cryopreservation, there was a significantly positive correlation between the hardness of buffalo meat and characteristics of elasticity, adhesiveness, and chewiness (P＜0.05), but no significant correlation between the cohesiveness of buffalo meat and …
Effect Of Edible Mushroom Polysaccharide On Human Gut Microbiome, Cheng Mengya, Yang Yalan, Yang Qiao, Feng Lulu, Huang Rengui, Zheng Lufei, Ren Jiali
Effect Of Edible Mushroom Polysaccharide On Human Gut Microbiome, Cheng Mengya, Yang Yalan, Yang Qiao, Feng Lulu, Huang Rengui, Zheng Lufei, Ren Jiali
Food and Machinery
Polysaccharide is one of the main bioactive compounds in these mushroom which had been generally studied to have the health-promoting properties of anti-oxidation, antitumor, anti-inflammatory, immunoregulation. With the heat wave of gut microbiome rising, how the edible mushroom polysaccharide affects human health through the gut microbiome has become the focus of attention. This review discussed the efficacy and structure of edible mushroom polysaccharides, the composition, distribution and function of human gut microbiome, and how the mushroom polysaccharides affect human health through regulating the gut microbiome. At the same time, preliminary suggestions for the follow-up study of edible mushroom polysaccharides were …
Opportunities And Challenges Of Pulses In The Sustainable Development Of Diets, Tan Bin, Qiao Congcong
Opportunities And Challenges Of Pulses In The Sustainable Development Of Diets, Tan Bin, Qiao Congcong
Food and Machinery
As one kind of sustainable diets, pulses have their own advantages and developmental opportunities, combined with some problems. In this review, the necessity and development direction of sustainable dietary development were discussed, and the advantages and problems of pulses as one kind of sustainable diets, and the development direction of pulses foods were summarized.
Research On Production Process And Product Characteristics Ofnutritional Fermented Milk In Chickpea, Chen Xiajing, Liu Hongyu, Li Yanze, Wang Ying, Wang Changyuan, Yao Di
Research On Production Process And Product Characteristics Ofnutritional Fermented Milk In Chickpea, Chen Xiajing, Liu Hongyu, Li Yanze, Wang Ying, Wang Changyuan, Yao Di
Food and Machinery
Chickpeas and milk were used as raw materials, and the chickpea fermented milk was prepared by mixed strains of SL and LSB. The single factor and orthogonal experiment were used, and the processing conditions of chickpea fermented milk were optimized with sensory score. At the same time, the physical and chemical properties, rheological properties and nutritional composition of the product were determined, the shelf life of the product was determined by microbial index and sensory evaluation. The results showed that optimal conditions of fermented milk of SL strains were the immersing chickpeas time of 5 h, the inoculum doses of …
Optimization Of Ultrasonic Assisted Enzymatic Extraction Of Dietary Fiber From Light Speckled Kidney Bean, Zhangn Yanli, Wang Ying, Wang Di, Zuo Zhaohang, Liu Shuting
Optimization Of Ultrasonic Assisted Enzymatic Extraction Of Dietary Fiber From Light Speckled Kidney Bean, Zhangn Yanli, Wang Ying, Wang Di, Zuo Zhaohang, Liu Shuting
Food and Machinery
Ultrasonic assisted complex enzyme (1.0% alkaline protease and 0.2% high temperature resistant alpha-amylase) was used to extract dietary fiber from milk white colored kidney bean residue after enzymolysis.The effect of ultrasonic conditions on the extraction rate of water-insoluble dietary fiber (IDF) and water-soluble dietary fiber (SDF) was studied.The results showed that the extraction rate of IDF and SDF reached 60.11% and 5.63% respectively, when extracted with 250 W of ultrasonic at 60 ℃ 25 min. There were characteristic absorption peaks in the infrared spectra of DF. The water holding capacity of SDF was 1.828 g/g higher than that of IDF, …
Effects Of Non-Digestible Oligosaccharides And Their Combinations On The Immunomodulation Of Mice, Wang Hui, Qin Cuili, Gong Qiang, Niu Mingfu, Zhao Siqi, Xi Zhenjun
Effects Of Non-Digestible Oligosaccharides And Their Combinations On The Immunomodulation Of Mice, Wang Hui, Qin Cuili, Gong Qiang, Niu Mingfu, Zhao Siqi, Xi Zhenjun
Food and Machinery
To investigate the immunomodulatory effects of the three non-digestible oligosaccharides, fructooligofructose, xylooligosaccharide and galactooligosaccharide, and their combinations on mice,140 BALB/c female mice were randomly divided into 7 groups in this experiment, including blank control group, FOS group, XOS group and GOS group, XOS and GOS group, XOS and FOS group, FOS and GOS group. Each group was intragastrically administered at a dose of 400 mg/kg once a day for 15 days. The immunomodulatory effects of different non-digested oligosaccharides and their combinations on mice were evaluated by measuring immune organ index, macrophage phagocytosis, serum hemolysin level, DTH delayed type hypersensitivity, and …
Nutritional Quality Analysis And Representative Indexes Of Melon, Yan Qiaoli, Zhang Yanming, Tao Yongxia, He Weizhong, Wang Cheng
Nutritional Quality Analysis And Representative Indexes Of Melon, Yan Qiaoli, Zhang Yanming, Tao Yongxia, He Weizhong, Wang Cheng
Food and Machinery
The aim of this study was to screen the representative indexes of melon nutritional quality and identify the nutritional quality characteristics of different varieties of melon. Based on the data of 18 nutritional quality indexes of melon, the principal component analysis (PCA) was used to select the representative indexes of melon quality. The results showed that the loading values of ash, fat, VB1, niacin, tartaric acid, sucrose, total sugar, soluble solids and total acid in the corresponding principal components of the 18 indexes were relatively high, which could better reflect the overall variation of the data. The 13 …
The Exchange Mechanism Of Food Safety Risks In Japan, Europe And America And Its Enlightenment, Gu Kaichen, Chang Zhirong, Wei Ting, Yao Xiaoyuan
The Exchange Mechanism Of Food Safety Risks In Japan, Europe And America And Its Enlightenment, Gu Kaichen, Chang Zhirong, Wei Ting, Yao Xiaoyuan
Food and Machinery
Building risk communicationsystem is one of the most important means to prevent and manage food problems in the field of international food safety. It has become the consensus of all countries to apply it to the management of food safety. This paper systematically expounds the mechanism of food safety risk communication in Japan, EU and USA, and analyses its framework and functions, aiming at exploring the mechanism of food safety risk communication in foreign countries, and providing enlightenment for the establishment and implementation of the mechanism of food safety risk communication in China.
Ultrasonic-Assisted Preparation, Stability, And Reducing Blood Lipid Of Fish Oil Microcapsule From Grass Carp (Ctenopharyngodon Idella), Liu Xiaoli, Wei Changqing, Zhan Xiaobei, Xia Wenshui
Ultrasonic-Assisted Preparation, Stability, And Reducing Blood Lipid Of Fish Oil Microcapsule From Grass Carp (Ctenopharyngodon Idella), Liu Xiaoli, Wei Changqing, Zhan Xiaobei, Xia Wenshui
Food and Machinery
With grass carp (Ctenopharyngodon idella) oil used as core material, chitosan (CTS) and soy protein isolate (SPI) as wall materials, CTS/SPI fish oil microcapsule product was prepared by use ultrasonic and spray drying. The embedding rate, particle size, thermal stability, storage stability, fish oil and microcapsule functional fatty acids content changes before and after storage and fall hematic fat action were studied. The results showed that the preparation of microcapsule embedding rate reached 77%, with the average particle size 15.8 μm, and the glass transition temperature (Tg) was 71 ℃. The functional fatty acids content changed little at 60 ℃, …
Study On Physicochemical And Sensory Properties, Polyphenolic Composition And Antioxidant Capacity Of Matcha Tea Infusion, Zhang Qiqi, Cheng Junxia, Wang Qi, Wang Haopeng, Yang Na, Guo Juntong, Shao Hongjun
Study On Physicochemical And Sensory Properties, Polyphenolic Composition And Antioxidant Capacity Of Matcha Tea Infusion, Zhang Qiqi, Cheng Junxia, Wang Qi, Wang Haopeng, Yang Na, Guo Juntong, Shao Hongjun
Food and Machinery
The physicochemical and sensory properties, polyphenolic composition, and antioxidant capacity of two kinds of matcha tea infusion were investigated in the present study. The results showed that the pH increased slightly, and the titratable acid content decreased dramatically from the first to the third brew. Meanwhile, the infusions of the first brew had optimal color and scent sensory quality compared with those of the second and third brews. Furthermore, the total polyphenol content, polyphenolic composition, and antioxidant capacity of tea infusions showed no significant difference between the two kinds of matcha tea, but all decreased to some degrees during the …
Research Advances Of Coolants In Tobacco, Wang Ziyan, Han Jingmei, Lei Ping, Mao Deshou, Ren Dabing, Yi Lunzhao, Tang Jianguo
Research Advances Of Coolants In Tobacco, Wang Ziyan, Han Jingmei, Lei Ping, Mao Deshou, Ren Dabing, Yi Lunzhao, Tang Jianguo
Food and Machinery
In this paper, based on the research references on smoke coolants in recent years, based on its classification and synthesis methods, the paper summarizes the common analysis and detection methods of coolants in cigarettes and their effects on the safety of cigarette smoking, and the future smoke.
Research Progress Of Lactic Acid Bacteria Microcapsule Encapsulation Technology And Common Wall Materials, Liu Renjie, Li Zhe, Mao Sining, Liang Shan, Zhao Yue, Wang Yuhua
Research Progress Of Lactic Acid Bacteria Microcapsule Encapsulation Technology And Common Wall Materials, Liu Renjie, Li Zhe, Mao Sining, Liang Shan, Zhao Yue, Wang Yuhua
Food and Machinery
Improving the survival rate of lactic acid bacteria in human gastrointestinal tract, the article outlines the definition and development history of microcapsule encapsulation technology, and the commonly used and new microcapsule encapsulation technology. The advantages and disadvantages of interfacial polymerization, phase separation, spray drying, extrusion and high-pressure electrostatic spray drying methods were analyzed. The method of lactic acid bacteria encapsulation was discussed with the common wall materials of lactic acid microcapsules. Combined with the common wall materials of lactic acid bacteria microcapsules, the lactic acid bacteria encapsulation method was discussed, and the effects of compound encapsulation, multi-layer encapsulation and prebiotic …
The Healthy Benefits And Applications Of Red Rice, Wang Li, Zhu Fan, Wang Fawen, Li Yan, Qian Haifeng, Zhang Hui, Qi Xiguang
The Healthy Benefits And Applications Of Red Rice, Wang Li, Zhu Fan, Wang Fawen, Li Yan, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
Red rice contains proteins, amino acids, vitamins, trace elements, and some biological active ingredients. Recently, its health benefits had been reported, including lowering blood glucose and total cholesterol level, antioxidant ability, antitumor activity, and so on. This review summarized the nutrients, health benefits and comprehensive utilization of red rice.
Discussion On The Integrated Development Of Chinese Medicine Diet And Foods For Special Dietary Industry, Li Ling, Xia Xinbin, Zhou Liangrong
Discussion On The Integrated Development Of Chinese Medicine Diet And Foods For Special Dietary Industry, Li Ling, Xia Xinbin, Zhou Liangrong
Food and Machinery
Chinese medical diet, like foods for special dietary uses, can provide special or targeted physiological substances and nutrients for specific groups with scientific methods, so as to improve the basic nutrition metabolism of specific groups and reduce unnecessary metabolic burden .This article suggests that the traditional Chinese medicine diet with national characteristics and a long history should be integrated with the special diet food industry, so as to promote the rapid growth of the special diet industry with Chinese characteristics and enhance the international competitiveness of China's special diet food.
Research Progress On The Effects Of Ozone Treatment On The Structuraland Processing Characteristics Of Food Starches, Xia Rui, Liu Lijun, Cao Mengling, Zhao Guohua, Ye Fayin
Research Progress On The Effects Of Ozone Treatment On The Structuraland Processing Characteristics Of Food Starches, Xia Rui, Liu Lijun, Cao Mengling, Zhao Guohua, Ye Fayin
Food and Machinery
This review introduces the chemical properties of ozone and the ways of starch ozonation, and then summarizes the effects of ozone treatment on the molecular structure, granular characteristics and processing properties of the starches. The factors effecting the starch ozonation are also reviewed. Further research directions on utilizing ozone reasonably to improve the starch functionalities are also suggested.
Correlation Of The Water-Interacting Property Of Dietary Fiber Powder With Its Composition And Particle Structure, Tao Jianming, Yan Caizhi, Zhao Guohua
Correlation Of The Water-Interacting Property Of Dietary Fiber Powder With Its Composition And Particle Structure, Tao Jianming, Yan Caizhi, Zhao Guohua
Food and Machinery
As one of the most important physicochemical properties of dietary fiber powders, the water-interacting property is closely related to their technological properties and physiological functions in the food system. However, systematic research is unavailable on the relationship between the water-interacting properties and the composition and particle structure of dietary fiber powders. Therefore, the water-interacting properties of dietary fiber powder and these dependence on composition and particle structure by correlation analysis were investigated, based on the determinations of the hydration properties (water holding capacity, swelling capacity), hygroscopicities (initial absorption rate, absorption time, maximum absorption rate), dietary fiber contents (total dietary fiber, …
Establishment And Application Of Prediction Model For Content Determination Of Mashed Potato In Noodles By Nir Spectroscopy, Lv Du, Dong Nan, Wang Mei, Wang Hui, Liu Yongxiang, Li Fei, Liu Jia
Establishment And Application Of Prediction Model For Content Determination Of Mashed Potato In Noodles By Nir Spectroscopy, Lv Du, Dong Nan, Wang Mei, Wang Hui, Liu Yongxiang, Li Fei, Liu Jia
Food and Machinery
A fast determination method was established for content determination of mashed potato in noodles. Studied 170 potato noodles by near infrared spectroscopy and stoichiometry to establish prediction model by PLS. The result indicated that the prediction model based on wave number of 9 403.6～5 446.2 cm-1, and spectral pretreatment by the standard normal variate transformation (SNV) showed an excellent prediction accuracy. The external validation determinants was 0.956 4, the root mean square error of prediction was 3.73%, the slope was 1.029, and relative prediction deviation was 2.04. The results indicate that near infrared spectroscopy can be used as …
[Jp2]Extraction And Isolation Of Serotonin From Walnut And Its Anti-Ischemic Activity[Jp], Chen Chen, Xu Deping, Jin Meng, Zhang Xiaojuan
[Jp2]Extraction And Isolation Of Serotonin From Walnut And Its Anti-Ischemic Activity[Jp], Chen Chen, Xu Deping, Jin Meng, Zhang Xiaojuan
Food and Machinery
The functional components of anti-myocardial ischemic activity in walnut were studied. The walnuts were squashed and then extracted by 70% ethanol, and ethyl acetate. The ethyl acetate phase was concentrated and then separated by macroporous resin, MCI, and ODS columns. MTT assay and kit method were applied，along with the model of myocardial ischemia/reperfusion injury to detect the anti-ischemic activity of each isolated component. The results showed that 5,10-dihydroxytryptamine and Shepherdine were separated from walnuts for the first time. Moreover, 5,10-dihydroxytryptamine could significantly maintain the viability of myocardial cell and reduce the enzymes (LDH/CK) released by ischemia/reperfusion injury, having significant protective …
Effect Of Brewing Conditions On Bioactive Compounds Of Xiangxi Golden Tea And It’S Antioxidant Activity, Chen Liang, Yu Ji, You Xiangtao, Jin Xuanlu, Ding Jiayun, Ma Chenjin, Yao Maojun
Effect Of Brewing Conditions On Bioactive Compounds Of Xiangxi Golden Tea And It’S Antioxidant Activity, Chen Liang, Yu Ji, You Xiangtao, Jin Xuanlu, Ding Jiayun, Ma Chenjin, Yao Maojun
Food and Machinery
In different brewing temperature and time, the changes of tea polyphenols and free amino acids brewing from Xiangxi golden tea, which were detected by UV-visible spectrophotometer, was gotten, and the extraction kinetics model was established. The antioxidant properties were also determined by DPPH and ABTS clearance rate. Results, the concentration of tea polyphenols and free amino acids, DPPH and ABTS clearance rate increased with the brewing temperature rising 60~90 ℃, and the brewing time prolonged 1~30 min, and which tended to be stable after 30 min. The Extraction rate of the tea polyphenols and amino acids followed a second-order reaction, …
Screen Of Probiotic Compound Starter For Capsicum Ferment, Sun Shuping, Liu Zhiwei, Li Jing, He Lili
Screen Of Probiotic Compound Starter For Capsicum Ferment, Sun Shuping, Liu Zhiwei, Li Jing, He Lili
Food and Machinery
Lactobacillus plantarum, Saccharomyces cerevisiae and acetic acid bacteria screened from previous experiments were taken as the research objects. Selecting two groups of probiotic compound starter L1 (Lactobacillus plantarum and Saccharomyces cerevisiae), L2 (Lactobacillus plantarum, Saccharomyces cerevisiae and Acetobacter) to produce capsicum ferment, and compared with traditional natural fermentation L0. By observing the changes of main quality indexes such as total acid, pH value, alcoholicity and main efficacy enzymes (superoxide dismutase activity, lipase activity) in the fermentation process, Selected the most suitable strain combination for capsicum fermentation. The results showed that the quality of capsicum ferments was significantly improved by mixed …
Study On The Determination Method Of Potato Peeling Rate, Li Shangzhen, Zhu Lixue, Zhang Shiang, Yang Songxia, Yao Huaping, Huang Jianyu
Study On The Determination Method Of Potato Peeling Rate, Li Shangzhen, Zhu Lixue, Zhang Shiang, Yang Songxia, Yao Huaping, Huang Jianyu
Food and Machinery
Proposed a pixel ratio measurement method, and designs 3 different potato models and 3 different peeling rate orthogonal tests through the model verification method, to verify the determination method. The experimental results showed that there was no significant difference between the actual measured value and the theoretical calculated value of the potato model in the 95% confidence interval, which indicated that the proposed pixel ratio measurement method had a strong credibility in the calculation of the peeling rate of potato. This method is scientific and feasible to evaluate the peeling effect of potatoes, and can be used as an effective …