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Review Of Numerical Simulation Of Fluid-Particle Food Thermal Processing Based On Heat And Mass Transfer Theory Of Porous Media, Yu Bingyan, Deng Li, Cheng Fen, Xu Jia, Shi Yu
Review Of Numerical Simulation Of Fluid-Particle Food Thermal Processing Based On Heat And Mass Transfer Theory Of Porous Media, Yu Bingyan, Deng Li, Cheng Fen, Xu Jia, Shi Yu
Food and Machinery
This review outlined the principle and development of mathematical model based on the theory of heat and mass transfer in porous media. The research emphasis and its progress of mathematical model in the development and application were analyzed from the aspects of evaporation description, parameter determination and definite conditions and so on. Thereafter, an introduction of the advantages and disadvantages of the porous media mathematical model which applied in food thermal processing were given. Moreover, the development prospects of porous media mathematical model applied to fluid-particles food thermal processing were also summarized，which provided a reference for the numerical simulation research …
Review On Ice Crystal Shape And Assisted Freezing Methods Of Quick-Frozen Food, Chen Cong, Yang Dazhang, Xie Jing
Review On Ice Crystal Shape And Assisted Freezing Methods Of Quick-Frozen Food, Chen Cong, Yang Dazhang, Xie Jing
Food and Machinery
In this paper, the food quick-freezing technology, the shape of ice crystal at different freezing rates and methods for observing ice crystals are described. The research progress of pressure-assisted freezing, electrostatic-assisted freezing and magnetic-assisted freezing in recent years is reviewed. The direct method can directly observe the ice crystal formed during the freezing process. The indirect method analyzes the ice crystal characteristics by observing the gap left by the ice crystal in the food after freezing. Pressure-assisted freezing can improve the super-cooling degree. When the pressure is released, the ice crystals formed by instantaneous freezing are fine and evenly distributed. …
Effects Of Leucine And Α-Ketoglutarate On The Weight, Serum, Visceral Organ Of Mice, Jin Shunshun, Yao Kang, Yin Yulong, Kang Baoju, Li Yuying, Wang Peng
Effects Of Leucine And Α-Ketoglutarate On The Weight, Serum, Visceral Organ Of Mice, Jin Shunshun, Yao Kang, Yin Yulong, Kang Baoju, Li Yuying, Wang Peng
Food and Machinery
Forty male C57BL/6 mice aged 4 weeks were selected and randomly divided into 4 groups. Mice in control groups drank normal water, while those in the experimental groups were treated 1.0% α-ketoglutarate acid (group Ⅰ), or 1.8% leucine (group Ⅱ), or 1.8% leucine and 1.0% α-ketoglutarate acid (group Ⅲ) via drinking water. The experimental lasted 35 days. The results showed as follows: ① The growth performance of group Ⅲ was 8.7%, 10.1%, and 10.4% lower than that of the groups control,ⅠandⅡ, respectively； ② Serum albumin in group Ⅲ was significantly higher than that of the groups control,ⅠandⅡ(P<0.05)； ③ The cardiac index of group Ⅲ increased by 19.3%, 13.6%, and 15.2%, respectively, compared with groups control,ⅠandⅡ； ④ The abdominal fat index of group Ⅲ was 24.1%, 10.0%, and 6.7% lower than that of groups control,ⅠandⅡ, the cross-sectional area of the gastrocnemius muscle of group Ⅲ was 46.9%, 20.2%, 27.9% higher than that of groups control,ⅠandⅡ, respectively. In summary, the combination of leucine and α-ketoglutaric acid can reduce the body weight of mice, strengthen the use of fat by organs, and increase the cross-sectional area of gastrocnemius muscle fibers.
Extraction, Identification And Anti-Fatigue Activity Of Iridoid Glycosides From Walnut Meal, Jin Meng, Xu Deping, Zhan Ji, Chen Chen
Extraction, Identification And Anti-Fatigue Activity Of Iridoid Glycosides From Walnut Meal, Jin Meng, Xu Deping, Zhan Ji, Chen Chen
Food and Machinery
The extraction and identification and anti-fatigue activity of iridoid glycosides in walnut meal were studied. The walnut was extracted by ethanol reflux, extracted with ethyl acetate and n-butanol. Different solvent extracts were used to determine the anti-fatigue effect by mouse running test and weight-bearing swimming test. The extract with clear anti-fatigue effect was further separated by MCI and ODS reverse-phase column chromatography, and the obtained monomer compound was identified by NMR. The results showed that the extract of n-butanol from the walnut meal extract had the most obvious effect on the anti-fatigue effect of the mice. The part of the …
Variation Of Nutrition, Flavor And Antioxidant Activity In Tea Beverage Of Tartary Buckwheat Sprout After Fermentation, Li Jun, Lu Yang, Zhao Gang, Xiang Dabing, Chen Zhongai, Liu Hui
Variation Of Nutrition, Flavor And Antioxidant Activity In Tea Beverage Of Tartary Buckwheat Sprout After Fermentation, Li Jun, Lu Yang, Zhao Gang, Xiang Dabing, Chen Zhongai, Liu Hui
Food and Machinery
To identify the changing pattern of nutrition, flavor components, and antioxidant activity, some critical indexes were estimated in tea beverage fermented from plant lactobacillus in tartary buckwheat sprout. These indexes included the content of rutin, quercetin, kaempferol-3-O-rutinoside, total flavonoids, and amino acids, as well as volatile compounds identification, including the radical scavenging rate of DPPH and ABTS in buckwheat sprout beverage. The results showed that the content of rutin remained unchanged, but quercetin and kaempferol-3-O-rutinoside decreased slightly, and the total flavonoids decreased slightly from (120.6±1.9) μg/mL to (114.6±1.7) μg/mL after fermentation. Tea beverage of tartary buckwheat sprout contains six kinds …
Progress And Strategy On The Reason Of Slow And Stuck Fermentation Of Icewine, Ma Xinjuan, Sun Yumei, Xie Shiyi
Progress And Strategy On The Reason Of Slow And Stuck Fermentation Of Icewine, Ma Xinjuan, Sun Yumei, Xie Shiyi
Food and Machinery
Icewine fermentation would face with many challenges of slow and stuck fermentation, which would cause some problems in the processing and its quality. The reasons causing slow and stuck fermentation and the relative changes of main icewine composition were reviewed. The main reasons for the slow and stuck fermentation of ice wine was found to be the unsuitable composition and the improper fermentation process, and the corresponding strategies for solving the problems were also proposed.
Reviews Of Effects Of Fat On The Flavor And System Stability Of Low-Fat Plant Protein Beverage, Meng Tingting, Zhou Xing, Lu Zhenyou, Wei Buji, Zou Hanfeng, Qin Liuxiang, Lu Li, Pan Bingyan
Reviews Of Effects Of Fat On The Flavor And System Stability Of Low-Fat Plant Protein Beverage, Meng Tingting, Zhou Xing, Lu Zhenyou, Wei Buji, Zou Hanfeng, Qin Liuxiang, Lu Li, Pan Bingyan
Food and Machinery
Plant protein beverage conforms to people's green natural and nutritional health requirements for drinks, and the low fat content of compound plant protein beverage has broad prospects for development. However，the decrease of fat content has a series of effects on the flavor and system stability of plant protein beverage. In this paper, researches on this field have been reviewed and the existing low-fat beverage products are compared, in order to provide new ideas for the research and development of low-fat plant protein beverage.
The Research Progress On Antimicrobial Activity, Mechanism And Application Of Plant Polyphenols, Fei Peng, Zhao Shengjuan, Chen Xi, Xiang Jinle, Yang Tongxiang, Xu Yunfeng, Zhou Lianxin, Guo Ling, Kang Huaibin
The Research Progress On Antimicrobial Activity, Mechanism And Application Of Plant Polyphenols, Fei Peng, Zhao Shengjuan, Chen Xi, Xiang Jinle, Yang Tongxiang, Xu Yunfeng, Zhou Lianxin, Guo Ling, Kang Huaibin
Food and Machinery
In this review, the antimicrobial effect of plant polyphenols on foodborne pathogenic microorganisms was firstly comprehensively summarized, and the antimicrobial mechanisms of plant polyphenols were elucidated from the aspects of cell morphology destruction, cell membrane potential, normal energy metabolism and inhibition of macromolecular synthesis. Moreover, the applications of plant polyphenols as potential preservatives in food fresh keeping and storage were generalized. Finally, the current problems about antimicrobial mechanisms and applications of plant polyphenols were analyzed.
Numerical Simulation And Optimization Of Sterilization Process Of Canned Yellow Peach Based On Fluent, Sun Xueliang, Fu Zhiqiang, Zhang Lei, Cao Enguo, Guo Jinting, Yao Qianru
Numerical Simulation And Optimization Of Sterilization Process Of Canned Yellow Peach Based On Fluent, Sun Xueliang, Fu Zhiqiang, Zhang Lei, Cao Enguo, Guo Jinting, Yao Qianru
Food and Machinery
To explore the heating process in food canning sterilization operation, the influence of the size change of the existing canned packaging on improving sterilization efficiency, energy saving, and consumption reduction was investigated. The flow field and temperature field were simulated and analyzed by ANSYS Fluent software, and the reliability of the simulation was verified by experiments. On this basis, the bottle shape of canned yellow peach was improved to improve the sterilization efficiency. The results showed that the temperature rising trend of the test results was consistent with that of the simulation results, and the maximum error was 3.5 degrees. …
Research Progress Of Nutritional Intervention In The Treatment Of Diabetes Mellitus, Liu Dongbo, Zhou Jiali, Li Jian, Wu Ruiyu
Research Progress Of Nutritional Intervention In The Treatment Of Diabetes Mellitus, Liu Dongbo, Zhou Jiali, Li Jian, Wu Ruiyu
Food and Machinery
Under the guidance of professionals, medical nutrition therapy (MNT) is very important for diabetes management by changing nutritional status or intake to improve health or treat diseases. The basic objectives are to promote and support healthy eating patterns, to achieve personalized nutritional needs according to cultural background, knowledge structure, eating habits and self-control, and to emphasize the humanization of food choices. Scientific restrictions on food choices and practical tools for providing daily dietary planning for diabetic patients. This paper mainly reviews the related knowledge of MNT and its application in diabetes mellitus according to the consensus report published in 2019 …
The Effects Of Different Treatments On The Stability Of The Sesaminol-Triglucoside, Zhu Xiuling, Dai Qingyuan, Wang Feng, Tao Renyou, Cao Xinxin, Xu Zuowen, Zhang Zhixiang
The Effects Of Different Treatments On The Stability Of The Sesaminol-Triglucoside, Zhu Xiuling, Dai Qingyuan, Wang Feng, Tao Renyou, Cao Xinxin, Xu Zuowen, Zhang Zhixiang
Food and Machinery
The effects of light, heat, oxygen (air), acid, alkali, enzyme and high temperature and high pressure on the stability of the sesaminol-triglucoside were investigated in this study. The results showed that the light, heat, oxygen (air), alkali (sodium hydroxide), high temperature and high pressure, and α-glucosidase treatments had no significant effects on the stability of the sesaminol-triglycosides. However, the hydrochloric acid, β-glucosidase, α-galactosidase and β-galactosidase treatments resulted in significant decreases in the stability of sesaminol triglucoside. It was indicated that sesaminol-triglucoside was unstable under the treatment of specific acid or enzyme, and could be converted into other compounds.
Preparation And Characterization Of Clove Essential Oil-Loaded Chitosan Nanoparticles, He Peng, Zhang Huiyun, Kang Huaibin, Zhao Mengyue, Li Yinhui, Li Senjie, Zhang Haiyan, Cao Xiaofei
Preparation And Characterization Of Clove Essential Oil-Loaded Chitosan Nanoparticles, He Peng, Zhang Huiyun, Kang Huaibin, Zhao Mengyue, Li Yinhui, Li Senjie, Zhang Haiyan, Cao Xiaofei
Food and Machinery
In order to maintain the physico-chemical stability of clove essential oil (CEO) during food processing and storage, and to decrease the adverse effects of CEO on food sensory qualities, prepared chitosan-TPP nanoparticles loaded with CEO by ionic gelation. The preparation process and the physicochemical characteristics of CEO-loaded chitosan nanoparticles were investigated. The results showed that the optimized encapsulation process were as followed: the pH of chitosan solution of 4.5, the mass ratio of clove essential oil to chitosan 0.8∶1.0, mass ratio of chitosan to sodium tripolyphosphate 5∶1. The encapsulation efficiency of CEO in chitosan nanoparticles was 40.2%, and the average …
Effect Of Cooking Time On The Content Of Fat And Fatty Acid Components In Lionhead (A Typical Local Dish In Yangzhou), Zhu Wenzheng, Xu Yan, Qian Xiangyu, Zhan Ghuimin, Y Uhai, Zhou Xiaoyan, Yang Zhangping
Effect Of Cooking Time On The Content Of Fat And Fatty Acid Components In Lionhead (A Typical Local Dish In Yangzhou), Zhu Wenzheng, Xu Yan, Qian Xiangyu, Zhan Ghuimin, Y Uhai, Zhou Xiaoyan, Yang Zhangping
Food and Machinery
This paper discusses the changes of fat and fatty acid in the traditional lion head during the process of processing, and hopes to provide some references for the research on the nutrition and flavor of lion head. Experiments were carried out to determine the crude fat content, the thiobarbituric acid (TBARS) value and the fatty acid content of the raw materials, gel, molding, stewing and other stages of the process of lion head processing. Research indicates: During the stewing process, the content of fat decreased significantly (P<0.05); From the overall trend of change, the value of TBARS increased gradually and changed significantly during the stewing (P<0.05); Palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1) and …
Effects Of Different Dietary Patterns On Intestinal Microbial Metabolism Of Human, Yao Lehui
Effects Of Different Dietary Patterns On Intestinal Microbial Metabolism Of Human, Yao Lehui
Food and Machinery
120 volunteers were randomly divided into three groups: high fat diet group, high sugar diet group and high fiber diet group. The changes of intestinal microflora were analyzed, DNA was extracted, PCR amplification and product purification were carried out, and biological indexes were tested. The effects of high-fat diet on intestinal microbial metabolism were studied. It was found that high-fat diet could increase body mass and promote intestinal harmful microbial metabolism. The diversity of intestinal microorganisms in the experimental group was higher than that in the control group. To study the effect of high-sugar diet on intestinal microbial metabolism, it …
Design And Experiment Of Steel-Concrete Composite Structure Fast Curing System For Salted Eggs, Li Saifei, Wang Shucai, Li Zhenqiang, Wang Yuquan
Design And Experiment Of Steel-Concrete Composite Structure Fast Curing System For Salted Eggs, Li Saifei, Wang Shucai, Li Zhenqiang, Wang Yuquan
Food and Machinery
Aiming at the problems of long curing cycle, labor intensity, high salted eggs breakage rate for the traditional salted egg pickling method in the factory and defects in the existing salted egg quick pickling device on the market, a steel-concrete composite structure fast curing system for salted eggs has been designed. The system consists of pickling device, pipeline system, heating system and PLC control system. The system can realize functions such as pressurization, decompression, pressure pulsation circulation, temperature control, internal and external circulation of pickling liquid. The test was carried out under normal pressure at a temperature setting of 42 …
Effects Of Micro-Fluidization Homogenization On Properties Of Cmc-Essential Oil Edible Film, Zhang Huiyun, Liang Ying, Li Xinling, Kang Huaibin
Effects Of Micro-Fluidization Homogenization On Properties Of Cmc-Essential Oil Edible Film, Zhang Huiyun, Liang Ying, Li Xinling, Kang Huaibin
Food and Machinery
It was focused on the evaluation of physical and mechanical properties of carboxymethyl cellulose-based edible films formed from nanoemulsions of EOs (essential oils) in this study. Nanoemulsions containing clove essential oil, cinnamon essential oil or oregano essential oil as dispersed phase and carboxymethyl cellulose solution as continuous phase were prepared. The average droplet size of nanoemulsions was reduced after the microfluidization homogenization treatment. The ξ-potentials of nanoemuls-ions were between -37.63～-59.67 mV depending on the type of EO used. The films formed from clove and oregano essential oil nanoemulsions exhibited higher transparency and water vapor resistance than those from cinnamon essential …
Quality Changes Of The Bighead Carp's Head During The Fresh Logistics Transportation, Xie Yawen, Ye Yunhua, Zhang Lu, Zhu Minfang
Quality Changes Of The Bighead Carp's Head During The Fresh Logistics Transportation, Xie Yawen, Ye Yunhua, Zhang Lu, Zhu Minfang
Food and Machinery
Taking the fish brain, and muscles near the eye, chin and incision as evaluated samples, the changes in the quality of bighead carp’s head during fresh logistics transportation were investigated by analyzing the pH value, total volatile basic nitrogen（TVB-N）, 2-thiobarbituric acid（TBA）value, and the total bacteria counts. The changes in the color and texture of muscle near the incision were also measured. The results demonstrated that during the 72 h simulated transportation, the temperature of bighead carp’s rose slowly within 24 h, followed by a fast increasing after 24 h of transportation. The pH value of above four parts decreased gradually, …
Effect Of 1-Mcp On The Quality Of Sweet Potato Leaves, Wang Yameng, Zhao Xia, Tang Bin, Wei Yaqing, He Xiaomei, Zhang Min
Effect Of 1-Mcp On The Quality Of Sweet Potato Leaves, Wang Yameng, Zhao Xia, Tang Bin, Wei Yaqing, He Xiaomei, Zhang Min
Food and Machinery
The sweet potato leaves were fumigated with 0.5, 1.0, and 1.5 μL/L 1-MCP, and then placed in polyethylene（PE）bags and stored at 11 ℃. The respiration intensity, chlorophyll content, ascorbic acid content, relative conductivity, activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), decay rate and sensory score were measured every 3 day to explore the changes in the quality of sweet potato leaves. The results showed each concentration of 1-MCP played a certain role in the preservation of sweet potato leaves. The 1.0 μL/L group could effectively inhibit the respiration and delay the increase of relative conductivity, and the …
Comparative Study On The Catechin Content And Antioxidant Capacity Of Different Types Of Tea In Jiangxi, Wang Xueyuan, Liu Jingyi, Hong Yanping, Li Yuwei, Ke Fajun, Chen Xinzhu, Yang Wuying
Comparative Study On The Catechin Content And Antioxidant Capacity Of Different Types Of Tea In Jiangxi, Wang Xueyuan, Liu Jingyi, Hong Yanping, Li Yuwei, Ke Fajun, Chen Xinzhu, Yang Wuying
Food and Machinery
The content of five kinds of catechins in eleven types of famous teas in Jiangxi, including Catechin, L-Epicatechin, (-)-epigallocatechin, Epigallocatechin gallate and (-)-Epicatechin gallate, was determined by high performance liquid chromatogra-phy. Moreover, the antioxidant capacities among the eleven types of tea were compared by measuring vitro antioxidant indexes, i.e. the free radical scavenging ability of DPPH, ABTS+, ferric reducing antioxidant power, and the total reduction ability. The results showed that the content of the five kinds of catechin in the tea was different, the content of total catechin did not differ significantly, and the contents of the total …
Study On The Optimum Enzymatic Hydrolysis Technology Of Pleurotus Geesteranus Mushroom Solution, Fang Ruosi, Wu Anyan, Gu Yuting, Chen Zihao, Li Jian, Xiang Yali, Chu Bingquan, Xiao Gongnian, Liu Shiwang, Gong Jinyan
Study On The Optimum Enzymatic Hydrolysis Technology Of Pleurotus Geesteranus Mushroom Solution, Fang Ruosi, Wu Anyan, Gu Yuting, Chen Zihao, Li Jian, Xiang Yali, Chu Bingquan, Xiao Gongnian, Liu Shiwang, Gong Jinyan
Food and Machinery
Four kinds of dry edible fungi, induding Pleurotus geesteranus mushroom, were used to study the effects of different enzymolysis conditions on the preparation of fresh mushroom solutions and the enzymatic hydrolysis processes were optimized by using response surface method. The results showed that the optimal enzymatic hydrolysis conditions were protease hydrolysis temperature 42 ℃, protease pH 7.30, and cellulase concentration 0.10%, and under this circumstance, the hydro-lysis degree was 18.510%.
Study On Sterilization Effect And Process Optimization Of Dried Bean Curd Bythermosonication Treatment, Wu Ni, Zhao Wuqi, Lu Dan, Zeng Xiangyuan, Zhang Qingan, Song Shujie, Liu Fan
Study On Sterilization Effect And Process Optimization Of Dried Bean Curd Bythermosonication Treatment, Wu Ni, Zhao Wuqi, Lu Dan, Zeng Xiangyuan, Zhang Qingan, Song Shujie, Liu Fan
Food and Machinery
In order to obtain the optimum process of thermosonication treatment（TST）sterilization of dried bean curd（DBC）, on the basis of single factor, the ultrasonic power, ultrasonic time and temperature were selected as the factors, and the decreased logarithm value of bacteria, color difference ΔE*, L*, a*, b*, hardness, chewiness, resilience, springiness, cohesiveness, protein content were used as indicators, the three-factor box Benhnken test was designed and the characteristic index for evaluating the quality of the DBC was screened out by factor analysis, the model was established and the best parameters were optimized. Results: the …
Progress On Effects Of Plant Polyphenols On Intestinal Microecology, Li Hao, Peng Xiyang, Wu Paixuan, Dai Zhiyong, Wang Jiaqi, Zhan Yanhong, He Xiangli
Progress On Effects Of Plant Polyphenols On Intestinal Microecology, Li Hao, Peng Xiyang, Wu Paixuan, Dai Zhiyong, Wang Jiaqi, Zhan Yanhong, He Xiangli
Food and Machinery
This paper discussed the regulation mechanism of plantpolyphenols on intestinal microecology, summarized and analyzed the effects of different kinds of polyphenols and mixed polyphenols extracts on the change of intestinal flora community structure, and prospected the research direction of plant polyphenols and the development of related products in the future.
Optimization Of Basic Formula Of Different Proportions Of Potato Powder Noodles Based On Entropy-Right Method, Zhang Xu, Chen Anjun, Jiang Cheng, Lu Xia
Optimization Of Basic Formula Of Different Proportions Of Potato Powder Noodles Based On Entropy-Right Method, Zhang Xu, Chen Anjun, Jiang Cheng, Lu Xia
Food and Machinery
In order to provide a practical foundation for the production of potato noodles, comprehensive analyses of the quality indexes of potato noodles using the entropy-right method were conducted, and the basic formula of different proportions of potato noodles were optimized, based on orthogonal experiments. The results showed that the optimized basic formula of noodles was 0.6% salt, 0.4% dietary alkali, 55% water and mixed for 7 min, when the potato flour was 25%. However, when the potato powder ratio was 30%, the optimized formula was 1.2% salt, 0.4% dietary alkali, 60% water and mixed for 6 min. When the potato …
Effects Of Four Kinds Of Functional Oligosaccharides On The Batter And The Baking Quality Of Sponge Cake, Wang Yongjun, Deng Wenting, Zheng Jianxian, Huang Weining
Effects Of Four Kinds Of Functional Oligosaccharides On The Batter And The Baking Quality Of Sponge Cake, Wang Yongjun, Deng Wenting, Zheng Jianxian, Huang Weining
Food and Machinery
To avoid various issues brought by high-sugar intake from sponge cake, we explored the feasibility of completely replacing sucrose in sponge cake with four kinds of functional oligosaccharides, whose effects on the batter and the baking quality were compared with each other. The results showed that the batters of isomaltooligosaccharide, fructooligosaccharide, and galactooligosaccharide were similar to that of the sucrose group, illustrating promises of introducing healthier formula without sacrificing product quality. The sponge cakes of the three substitute candidates maintained good taste after three-day storage. However, the fourth candidate, inulin, was too strong in water absorption, resulting in low quality …
Study On The Quality And Aroma Components Of Musalais By Different Treatments, Gao Xinyu, Bai Yujia, Zheng Wancai, Chen Lihui, Fan Shihao, Feng Zuoshan
Study On The Quality And Aroma Components Of Musalais By Different Treatments, Gao Xinyu, Bai Yujia, Zheng Wancai, Chen Lihui, Fan Shihao, Feng Zuoshan
Food and Machinery
Comparison of musalais wine by two concentration methods and the addition of supplementary materials. The quality and aroma components of four kinds of Musalais were studied and analyzed by QDA. The results showed that the total sugar, reducing sugar, soluble solids, pH, clarity, and bioactivity of frozen concentration group were significantly higher than those of the heat concentration group. Among the four kinds of Musalais, esters were the most abundant, up to 65 kinds of aroma-producing substances. The relative content of esters in frozen concentrated Musalais was the highest, about 48.77% of the total volatile substances. The relative content of …
Effects Of Coercion Germination With Aeration And Metal Irons On The Enrichment Of Γ-Aminobutyric Acid In Germinated Brown Rice, Zhang Ying, He Jian, Wang Tao, Wang Ren, Chen Zhengxing
Effects Of Coercion Germination With Aeration And Metal Irons On The Enrichment Of Γ-Aminobutyric Acid In Germinated Brown Rice, Zhang Ying, He Jian, Wang Tao, Wang Ren, Chen Zhengxing
Food and Machinery
In order to shorten the germination cycle of brown rice and increase the content of γ-aminobutyric acid (GABA), the effects of aeration coercion, metal ion coercion and double stress treatment on brown rice (Zhen waxy rice 19) were studied. The effects of the content, germination rate and bud length showed that the aeration treatment during the whole germination process can significantly accelerate the germination rate of brown rice and increase the content of GABA in brown rice in the late germination stage. However, it would lead to the buds being too long. Aeration treatment for 9 h can effectively control …
Development Of Indirect Competitive Elisa For The Detection Of Dibutyl Phthalate In Food, Shang Shuna, Sheng Wei, Wang Lulu, Zhao Qiuxia, Wang Shuo
Development Of Indirect Competitive Elisa For The Detection Of Dibutyl Phthalate In Food, Shang Shuna, Sheng Wei, Wang Lulu, Zhao Qiuxia, Wang Shuo
Food and Machinery
In this study, 4-aminophthalic acid was used to synthesize hapten Dibutyl 4-aminophthalate by esterification reaction, and the synthesized hapten was coupled with keyhole limpet hemocyanin (KLH) by diazotization reaction to prepare the immune antigen and coupled with bovine serum albumin (BSA) to prepare the coating antigen. The New Zealand white rabbits were immunized to obtain the antiserum against dibutyl phthalate. An indirect competitive enzyme-linked immunosorbent assay (ELISA) for dibutyl phthalate was established using the purified antibodies. For the developed ELISA, the IC50 was 40.68 μg/L and the limit of detection was 1.98 μg/L. The method was applied to detect …
Effect Of Ice Temperature Storage On Postharvest Grape Fruit Quality, Zhang Zhe, Zhang Qiuyue, Wang Huaiwen, Guo Xu, Zhang Ping, Zhu Zhiqiang, Tian Jinjin, Wang Sasa
Effect Of Ice Temperature Storage On Postharvest Grape Fruit Quality, Zhang Zhe, Zhang Qiuyue, Wang Huaiwen, Guo Xu, Zhang Ping, Zhu Zhiqiang, Tian Jinjin, Wang Sasa
Food and Machinery
In order to clarify the effect of ice-temperature storage on the quality of grape fruit, the quality of Italian grape was studied under four different storage temperatures: super-ice temperature (-3 ℃ and -2 ℃), ice temperature (-1 ℃) and ordinary low temperature (4 ℃). The results showed that the contents of chlorophyll, titratable acid and vitamin C of Italian grapes stored at -3 ℃ were relatively high, which could maintain the nutritional components of grapes well and help grapes to maintain better color and taste during storage.
Ozone Ice Preparation Technology And Its Research Advances In Food Preservation, Yuan Chenghao, Liu Yongle, Huang Yiqun, Wang Jianhui, Huang Shouen, Li Xianghong, Wang Faxiang, Yu Jian
Ozone Ice Preparation Technology And Its Research Advances In Food Preservation, Yuan Chenghao, Liu Yongle, Huang Yiqun, Wang Jianhui, Huang Shouen, Li Xianghong, Wang Faxiang, Yu Jian
Food and Machinery
Compared with the ozone gas and water, the ozone ice is easy to store and has a long half-life. Furthermore, ozone stored in the ice will be slowly released with the melting process of ice. Due to these precise characters, ozone ice can be used for long-term sterilization for food preservation. Starting from the progress of ozone production technology, the authors introduce the production of ozone, and the preparation of ozone water, and the application of ozone ice in food preservation.
Research Progress On The Bioactive Compounds And Their Bioactivities Of Pepper Seed, Zhong Jin, Liu Yida, Xiao Yu
Research Progress On The Bioactive Compounds And Their Bioactivities Of Pepper Seed, Zhong Jin, Liu Yida, Xiao Yu
Food and Machinery
In this revtew, the current research progress on the main nutritional components, bioactive substances and biological activities of pepper seed worldwide were summarized, to provide reference basis and new ideas for its comprehensive utilization.