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Articles 1291 - 1320 of 1588
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Identification And Variation Of Flavonoid Content Of Semen Astragali Complanati Wine In The Brewing Process, Fan Xuehui, Zhang Qingan, Tian Chengrui
Identification And Variation Of Flavonoid Content Of Semen Astragali Complanati Wine In The Brewing Process, Fan Xuehui, Zhang Qingan, Tian Chengrui
Food and Machinery
Purpose: The total flavonoids content was determined by the colorimetric method of NaNO2-Al(NO3)3, and the changes of the contents of five kinds of flavonoids were detected by the high performance liquid chromatography (HPLC) to study on the content of flavonoids in the brewing process of the different processing of the semen astragali complanati, which provided an important reference for the brewing and quality control. Results: The contents of other flavonoids in semen A complanati showed a increase trend in the beginning, then followed by a decrease, which was consistent with the changing trend of …
Effect Of Cooking Methods On The Quality And Nutritive Contents Of Pork, Zhang Jie, He Hang, Xiong Zibiao
Effect Of Cooking Methods On The Quality And Nutritive Contents Of Pork, Zhang Jie, He Hang, Xiong Zibiao
Food and Machinery
The effects were andyzed, including different various methods (steaming, boiling, frying and baking) on meat quality, routine nutrient composition, amino acid and fatty acid content of pork. The results showed that the pH value and water content after cooking were significantly lower than those of fresh control (P＜0.05), while, the hardness, elasticity, adhesion, ash, crude protein and PUFA content were significantly increased (P＜0.05). The cooking loss rate of frying and microwave was significantly higher than that of steaming, boiling and baking (P＜0.05). The ash content of boiling have no significant change (P＞0.05), while the other cooking methods were significantly increased …
Quality Changes And Shelf Life Of Ready-To-Eat Penaeus Vannamei Stored In Ambient Temperature, Guo Quanyou, Wang Xiaojin, Jiang Chaojun
Quality Changes And Shelf Life Of Ready-To-Eat Penaeus Vannamei Stored In Ambient Temperature, Guo Quanyou, Wang Xiaojin, Jiang Chaojun
Food and Machinery
The shelf life and survival bacterial species of ready-to-eat Penaeus vannamei during ambient temperature storage were studied. The quality changes and shelf life were observed by the sensory, physico-chemical, microbiological evaluation and electronic nose analysis, the bacteria species were identified by 16S rRNA sequencing. The results showed that initial sensory quality, physical and chemical indicators was pretty good. In the first 4 months, the water content, water activity, pH, sanility and color (red degree and yellow degree) had no significant differences, and then, the water content and Aw decreased, but pH and sanility increased, while the red degree and yellow …
Optimization On Extraction Technology And Analysis Of Subunit Component Of Bamboo Bean Albumin, Yao Haixia, Wang Juan, Wang Limei, Qi Bin
Optimization On Extraction Technology And Analysis Of Subunit Component Of Bamboo Bean Albumin, Yao Haixia, Wang Juan, Wang Limei, Qi Bin
Food and Machinery
The osbrone classification method was used to extract bamboo bean albumin, the response surface method was designed to optimize the extraction technology, and its subunit component was analyzed. Design-Expert 8.05b software was used to establish mathematical models for the extraction process of bamboo bean albumin. The best extraction technology was obtained: stirring rate: 356 r/min, extraction temperature: 44 ℃, extraction time: 1.5 h, ratio of material to liquid: 111.20 (g/mL). Under this condition, the extraction rate is 27.56% (n=3), which had no obvious difference with the predicted value of 27.25%. In this case, the purity of bamboo bean albumin was …
Research Progress Of Extraction, Chemical Composition And Function Of Hemp Seed Oil, Chen Zehua, Chen Tong, Li Wei, Liu Fei, Du Jie, Feng Konglong, Cao Yong
Research Progress Of Extraction, Chemical Composition And Function Of Hemp Seed Oil, Chen Zehua, Chen Tong, Li Wei, Liu Fei, Du Jie, Feng Konglong, Cao Yong
Food and Machinery
Hemp seed oil has a good application prospects in function of hypolipidemic, anti-oxidation and anti-aging which can meet the needs of people's diet health. This review summarized different extraction methods and chemical components of Hemp oil, and the research on biological activity, looking forward to the development prospects of Hemp oil and providing the basis for its development and utilization.
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages, Xu Ke, Zeng Fankun, Yuan Mei, Luo Jingwen
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages, Xu Ke, Zeng Fankun, Yuan Mei, Luo Jingwen
Food and Machinery
The dynamic changes of the main active components in purple potato leaves were studied. The optimal sampling period was determined, and the content of main active components in purple potato leaves, sweet potato leaves and purple potato tuber were compared. The content of total polyphenols, flavonoids and anthocyanins were determined by ultraviolet spectrophotometer, and chlorogenic acid and rutin were determined by HPLC. The results showed that the dynamic characteristics of active components in different varieties of purple sweet potato leaves showed a similar trend, but the content were not exactly consistent in different sampling time, and the content of active …
Isolation And Identification Of Antagonistic Bacteria Aganist Vibrio Parahaemolyticus And Its Characteristics Of Antibacterial Substances, Hao Yanli, Wang Liping, Huang Yuliang, Xue Meicui, Cui Yunyun, Zhao Yong, Li Li, Wang Zhengquan
Isolation And Identification Of Antagonistic Bacteria Aganist Vibrio Parahaemolyticus And Its Characteristics Of Antibacterial Substances, Hao Yanli, Wang Liping, Huang Yuliang, Xue Meicui, Cui Yunyun, Zhao Yong, Li Li, Wang Zhengquan
Food and Machinery
In order to screen a probiotic strain against foodborne pathogens and aquatic pathogens, the main zoonotic pathogenic bacteria of mariculture Vibrio parahaemolyticus ATCC17802 was used as indicator bacterium. The target probiotics was screened using the spot-on-lawn method and rescreened by the agar diffusion method, and the diameter of inhibition zone of antibacterial substances reached (17.16±0.28) mm. Through the combination of morphology and 16S rDNA sequence analysis, strain H19 was identified as Bacillus subtilis (GenBank accession number: MG383451). Antimicrobial spectrum of B. subtilis H19 was tested, meanwhile the physical and chemical properties of antimicrobial substances produced by H19 was studied. The …
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity, Li Dan, Cao Yong, Wang Hua, Feng Yunzi, Wu Jinming, Zhao Mouming
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity, Li Dan, Cao Yong, Wang Hua, Feng Yunzi, Wu Jinming, Zhao Mouming
Food and Machinery
In this study, Maojian, crushed black tea and zymic Pu'er tea were chosen as representative of non-fermented, fully-fermented and post-fermented tea, respectively. The composition profiles of ethanol/water extracts were compared, and the antioxidant activities in vitro were detected by oxygen radical absorbance capacity (ORAC) and DPPH assay. In order to confirm the contribution of each key functional contributors, recombination model of antioxidant compounds in tea have been built and studied. The results showed that ethanol extracts contained higher contents of tea polyphenol, caffeine and prolamin, and higher antioxidant activities detected by ORAC and DPPH assay, while higher amounts of tea …
Mechanism Of Agaricus Brasiliensis Polysaccharides Inducing The No Release In Macrophages, Fang Leilei, Zhao Xiaotong, Zhang Yanqing, Xie Junbo
Mechanism Of Agaricus Brasiliensis Polysaccharides Inducing The No Release In Macrophages, Fang Leilei, Zhao Xiaotong, Zhang Yanqing, Xie Junbo
Food and Machinery
In this study, macrophage RAW264.7 cells were used to study the effect of Agaricus brasiliensis polysaccharide on NO release and iNOS expression, and the phosphorylation level of IκBα protein was detected to explore its mechanisms. All the studies in the present paper could provide a new theoretical basis for the development of A. brasiliensis polysaccharide. The results showed that different concentrations of the polysaccharides enhanced the NO release and the expression of iNOS protein in RAW264.7 cells in the same dose-dependent manner. In addition, A. brasiliensis polysaccharide at 25 μg/mL promoted the expression of p-IκBα protein in RAW264.7 cells, and …
Isolation, Identification And Biological Characteristics Of Intestinal Probiotics From The Longevity Crowd In Kashi, Xinjiang, Aymihri Mollam, Nusratgul Anwar, Busaram Abliz, Hamida Gulam, Osman Yimit
Isolation, Identification And Biological Characteristics Of Intestinal Probiotics From The Longevity Crowd In Kashi, Xinjiang, Aymihri Mollam, Nusratgul Anwar, Busaram Abliz, Hamida Gulam, Osman Yimit
Food and Machinery
Lactic acid bacteria with probiotic function were isolated and screened from the intestinal track of longevity crowd in Kashi, Xinjiang, and their ability to triglyceride-reducing in vitro were investigated. The results showed that the fourteen of forty-one strains of lactic acid bacteria with high triglyceride-reducing rates, were higher than 15%. Among them, strain A2-1, A1-2, A3-1, A4-6 and A4-1 with higher survival rates s in artificial gastric juice at pH 3.0 were 63.22%，60.01%，58.94%，56.14%，50.29%, respectively. Moreover, the survival rates of these 5 strains in MRS broth with 1, 3 and 5 g/L bile salt were also relatively high, and the survival …
Differences Of The Properties In Three Kinds Of Zanba Powder By Layered Grinding And Its Correlation Analysis, Ma Jie, Zhou Yang, Chen Luyao, Peng Xiyu, Lu Ying, Guo Shuntang
Differences Of The Properties In Three Kinds Of Zanba Powder By Layered Grinding And Its Correlation Analysis, Ma Jie, Zhou Yang, Chen Luyao, Peng Xiyu, Lu Ying, Guo Shuntang
Food and Machinery
With three different varieties of highland barley (Zangqing 320, Zangqing 2000, Goumang) as raw material, investigated the β-glucan content, pasting properties and aroma characteristics of cooked highland barley (Zanba) obtained from layered milling method. The results showed that, from outer to inner layer (Zanba powderⅠ～Ⅵ), the samples were exhibited with increasing β-glucan content, as well as improved initial and final viscosity values for the three highland barleys. Furthermore, the total peak area and the flavor in gas chromatography showed a decreasing tendency, which indicated the flavor characteristics of outer layer Zanba powder were better than that of the inner layer …
Yield And Quality Of The Sprouts From Different Safflower Varieties (Lines), Zhu Xiaoqing, Du Weiwei, Wang Qing, Hou Kai, Xiao Renfeng, Wu Wei
Yield And Quality Of The Sprouts From Different Safflower Varieties (Lines), Zhu Xiaoqing, Du Weiwei, Wang Qing, Hou Kai, Xiao Renfeng, Wu Wei
Food and Machinery
This paper is aimed at studying the relationship between the safflower seeds with different linoleic acid content and its sprouts quality, to provide reference for the scientific production of safflower sprouts. The yield and quality of the safflower sprouts from 8 varieties (lines) with different linoleic acid content were analyzed and compared. The results showed linoleic acid content of PI305192 in seeds was the highest.The hypocotyl length and edible fresh weight of PI305192 sprouts were the highest, its edible fresh weight was significantly higher than that of other varieties (lines) except for PI544040.The contents of linoleic acid of Chuanhong No. …
Determination Of Retinol Palmitate And Retinol Acetate In Formulas For Special Medical Purposes Intended For Infants By Hplc, Li Tao, Zhou Yanhua, Sun Guifang, Yang Tao, Yin Weicheng, Yang Qingyi
Determination Of Retinol Palmitate And Retinol Acetate In Formulas For Special Medical Purposes Intended For Infants By Hplc, Li Tao, Zhou Yanhua, Sun Guifang, Yang Tao, Yin Weicheng, Yang Qingyi
Food and Machinery
Retinol palmitate and retinol acetate in formulas for special medical purposes intended for infants was determined using NP-HPLC. The HPLC system consisted of NH2 column (150 mm×4.6 mm, 5.0 μm), mobile phase of n-hexane-25.0% tert-butyl methyl ether n-hexane solution (955), flow rate of 1.0 mL/min, injection volume of 50 μL, column temperature of 30 ℃, UV detector detection wavelength of 325 nm. Results showed that retention time of retinol palmitate and retinol acetate were 3.5 min and 6.0 min, respecitively the linearity was good in the range of 0.05～10.0 μg/mL with a correlation coefficient of 0.999 9, the detection …
Study On Bacteriostat To Colletorichum Orbiculare Of Muskmelon And Fresh Keeping Effects Of Bio-Liquid, Liu Fangfang, Li Fanzhu, Zhang Xian, Li Min
Study On Bacteriostat To Colletorichum Orbiculare Of Muskmelon And Fresh Keeping Effects Of Bio-Liquid, Liu Fangfang, Li Fanzhu, Zhang Xian, Li Min
Food and Machinery
To develop a new type of fruit and vegetable preservative with low toxicity and harmLess, the bio-liquid was used as the main experimental material, and the antibacterial effects and mechanism of bio-liquid on the Colletorichum orbiculare and the effect on the preservation of muskmelon were studied. The results showed that the bio-liquid had obvious antibacterial effect on the Colletorichum orbiculare, and the EC50 and EC70 ere 1.8% and 2.4%, respectively. The bio-liquid could destroy the membrane structure of the Colletorichum orbiculare and the rupture the cell membrane, which caused the exudation of proteins, nucleic acids, and carbohydrates. Treated …
Optimization Of Ultrasonic Microwave-Assisted Extraction Of Oligosaccharide From Lotus (Nelumbo Nucifera Gaertn.) Seeds Using Response Surface Methodology, Guo Zebin, Chen Jinghao, Jia Xiangze, Lu Xu, Zheng Baodong
Optimization Of Ultrasonic Microwave-Assisted Extraction Of Oligosaccharide From Lotus (Nelumbo Nucifera Gaertn.) Seeds Using Response Surface Methodology, Guo Zebin, Chen Jinghao, Jia Xiangze, Lu Xu, Zheng Baodong
Food and Machinery
Ultrasonic microwave-assisted extraction of oligosaccha-rides from lotus (Nelumbo nucifera Gaertn.) seeds (LOS) was investigated. The five parameters, ultrasonic time, ultrasonic temperature, microwave power, microwave time and solid to liquid ratio were optimized using the Box-behnken design with a quadratic regression model built by using Response Surface Methodology (RSM). The highest oligosaccharide yield, (10.525±0.017)%, was obtained under optimal conditions for ultrasonic time, ultrasonic temperature, microwave power , liquid to solid ratio and microwave time at 10 min, 45 ℃，100 W，100 min and 301 (mL/g), respectively.
Extraction Of Insoluble Dietary Fiber From Purple Sweet Potato By Ultrasonic Assisted Enzyme Method And The Determination Of Its Hydroxyl Radical Scavenging Ability, Xue Shan
Food and Machinery
The process of extracting the insoluble dietary fiber (IDF) of purple potato by ultrasonic-assisted enzymatic method was studied, and its antioxidation in vitro was also evaluated. The effect of five factors (ratio of material to liquid, ultrasonic time, ultrasonic power, alpha amylase dosage and enzyme hydrolysis temperature) on insoluble dietary fiber extraction rate were determined. Orthogonal optimization test was carried out on the basis of single factor test, and the antioxidant level of IDF was evaluated by hydroxyl radical (·OH) in vitro. The single factor test showed that among the factors, the enzymolysis temperature played the most significant role on …
The Influence Of Foodborne Pathogens Growth Heterogeneity On Risk Assessment, Lu Yi, Liu Haiquan, Zhao Yong, Xie Jing, Pan Yingjie
The Influence Of Foodborne Pathogens Growth Heterogeneity On Risk Assessment, Lu Yi, Liu Haiquan, Zhao Yong, Xie Jing, Pan Yingjie
Food and Machinery
In this review, the concept of growth heterogeneity of foodborne pathogenic bacteria was introduced. Moreover, the domestic and abroad study progress was reviewed, and the expression forms and influencing factors of strain growth heterogeneity were systematically summarized. In addition, the solutions for reducing the accuracy the growth heterogeneity of foodborne pathogenic bacteria to microbial risk assessment were also presented.
Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch, Chen Qiaoli, Zhang Fusheng, Chen Hourong, Liao Zhuling, He Yingjie
Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch, Chen Qiaoli, Zhang Fusheng, Chen Hourong, Liao Zhuling, He Yingjie
Food and Machinery
In order to explore the influence of high hydrostatic pressure on the physicochemical properties of lotus root starch, effects were studied, including pressures, holding time and starch concentration on the changes of gelatinization, rheological and texture properties of lotus root starch. The results showed that the peak viscosity, valley viscosity, final viscosity and paste temperature of lotus root starch increased with the increase of pressure in the range of 200～500 MPa, while the breakdown viscosity and setback viscosity did not change significantly. However, when the pressure reached 600 MPa, The peak viscosity and breakdown viscosity of lotus root starch showed …
Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi, Han Jingwen, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui
Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi, Han Jingwen, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui
Food and Machinery
In order to improve the quality of sliver carp surimi, the effects of curdlan with different concentrations (0～10 g/kg) on the gel properties of surimi after sterilization at 120 ℃ for 10 min were investigated. Rheological measurement, breaking force, deforma-tion, gel strength, cohesiveness, chewiness, color, water-holding capacity (WHC), TCA-soluble peptide content and SDS-PAGE electrophoresis of obtained curdlan-surimi gel were determined as the quality indexes for evaluating the rheological properties, textural properties, color, WHC and protein composition of surimi. The results showed that addition of curdlan could increase rheological properties and significantly reduced the content of TCA-soluble peptide (P＜0.05), thereby improving …
Effects Of Mango Peel Powder On The Gelatinization And Retrogradation Properties Of Starch, Liu Fangmei, Wang Kai, Luo Jin, Zhao Lei, Hu Zhuoyan
Effects Of Mango Peel Powder On The Gelatinization And Retrogradation Properties Of Starch, Liu Fangmei, Wang Kai, Luo Jin, Zhao Lei, Hu Zhuoyan
Food and Machinery
Brabender viscometer and differential scanning calorimetry were used to study the effects of mango peel powder (MPP) on the pasting and thermal properties of corn and rice starch. Moreover, the changes in the transmittance, sedimentation rate, gel hardness and color of the two kinds of starch were also analyzed, and thus impacts on starch gelatinization and retrogradation were evaluated. The results showed that with the increase in the amount of added mango peel powder (0%～15%), the pasting temperature of corn and rice starches were decreased, while breakdown values were increased. Corn starch showed the highest peak viscosity with the addition …
Main Nutritional Quality And Principal Component Analysis Of Bramley Apples With Different Pollination Varieties, Ding Qian, Shi Yu, Zhen Runying
Main Nutritional Quality And Principal Component Analysis Of Bramley Apples With Different Pollination Varieties, Ding Qian, Shi Yu, Zhen Runying
Food and Machinery
The differences of the main nutrient quality of bramley apples under different pollination conditions respectively with the pollen of First red, Dahongrong, MOLEX, Red Fuji, Gala and Grieve were analyzed in this experiment, and the natural pollination was used as control. The results showed that the contents of total sugar, VC, flavonoids, protein, ash and polyphenols among bramley apples with different pollination varieties reached significant or extremely significant levels; three principal components be selected in this experiments, and the cumulative percent of that three principal components reached 85.072% respectively. It was considered that pollination varieties could affect the nutritional quality …
Effect Of Age On Volatile Flavor And Fatty Acid Of Salted Goose, Zhang Ming, Yu Hai, Zhou Xiaoyan, Wu Danfeng
Effect Of Age On Volatile Flavor And Fatty Acid Of Salted Goose, Zhang Ming, Yu Hai, Zhou Xiaoyan, Wu Danfeng
Food and Machinery
The differences of volatile flavor components and fatty acid composition between salted goose at 75, 150 and 300 days old were compared and analyzed to provide theoretical basis for selecting the best slaughtering period in the production of Yangzhou salted goose. The volatile flavor and fatty acid of the leg samples were determined by gas chromatography-mass spectrometer (GC-MS) using saltwater goose leg meat as raw material at different days old. The relative contents of aldehydes, esters, acids, ketones, benzene and ethers in volatile flavor substances of salted goose increased, while the relative contents of terpene hydrocarbons and furans decreased with …
Effect Of Different Packaging Materials And Modified Atmosphere On Preservation Of Mint, Chen Si, Chen Xiangning, Xu Li, Liu Huijun, Xu Na, Zhou Jing
Effect Of Different Packaging Materials And Modified Atmosphere On Preservation Of Mint, Chen Si, Chen Xiangning, Xu Li, Liu Huijun, Xu Na, Zhou Jing
Food and Machinery
In this research, high quality mints were used in the orthogonal test of different packaging materials, modified atmosphere and volume ratio. The mints of these groups were stored at low temperature (4 ℃) for 12 h. The variation of the sensory quality and the physical and chemical indexes of mints were studied during the storage period. The results showed that the loss rate and VC content of mints were inhibited significantly in group of packing with HDPE, MAP of 6% O29% CO285% N2 and having the volume ratio of 15 g. Mints in this group …
Effect Of Lemon Juice On The Post-Harvest Wulongzhuyao Jujube During Cold Storage, Zhou Wenying, Liu Yamin, Liu Yumin, Guo Ni, Yan Yangyang
Effect Of Lemon Juice On The Post-Harvest Wulongzhuyao Jujube During Cold Storage, Zhou Wenying, Liu Yamin, Liu Yumin, Guo Ni, Yan Yangyang
Food and Machinery
The preservation of lemon juice and the positive control of 1-MCP were used for Wulongzhuyao jujube fruits were stored at 4 ℃ for 40 d. Over the storage period, decay index, mass loss rate, ascorbic acid (VC), total soluble solids (TSS), malondialdehyde (MDA), superoxide dismutase (SOD), peroxidase (POD) were measured at 5 day intervals, and then the comprehensive evaluation on fresh-keeping effect was carried out by using principal component analysis. Results showed that both 1-MCP and lemon juice can prolong the shelf life of jujube, and can reduce decay rate, mass loss and the degree of cell membrane …
Effects Of Compound Ripening Agent With Ampelopsis Grossedentata On Color And Nutritional Quality Of Dried Day Lily, Yang Dawei
Food and Machinery
The dried day lily had ugly appearance about color because that the green of day lily had not been faded completely. In order to fade the green and improve the color quality of dried day lily, the lily was soaked with complex ripening agent for some time, then sealed with PVC plastic bags and stored at certain temperature for a period of time before the lily was dried, subsequently, the change of color and nutrient content of day lily were determined and analyzed. The results showed that fading green completely and better nutritional quality was obtained if day lily was …
Effects Of Methionine In Dietary On Hair Growth And Organ Indexes In Mice, Li Xiaofeng, Wang Xin, Yang Bing, Zhang Huaqi
Effects Of Methionine In Dietary On Hair Growth And Organ Indexes In Mice, Li Xiaofeng, Wang Xin, Yang Bing, Zhang Huaqi
Food and Machinery
The effects of methionine (Met) in dietary on hair growth and organs indexes were investigated. A total of 80 Kunming mice with a similar genetic background and weight were randomly divided into 0.12% (the control), 0.80%, 1.60%, and 2.40% Met treatments with five replicates per treatment, including two female and two male mice per treatment. The hair fibers, heart, liver, spleen, lungs, kidneys and thymus were collected in catagen and telogen, respectively. The results showed that hair diameters of mice were significantly decreased by adding 0.80%, 1.60% and 2.40% Met to diet (P＜0.05) in catagen and telogen. The length of …
Optimization Of Ethanol-Assisted Aqueous Enzymatic Extraction And Quality Analysis Of Peony Seed Oil, Song Yuanyuan, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
Optimization Of Ethanol-Assisted Aqueous Enzymatic Extraction And Quality Analysis Of Peony Seed Oil, Song Yuanyuan, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
Food and Machinery
Peony seed oil was obtained by ethanol-assisted aqueous enzymatic extraction after the acid-heat pretreatment on peony seeds. The microstructure of pretreated peony seeds was analyzed by confocal laser scanning microscope. The optimal conditions of this aqueous enzymatic extraction of peony seed oil through the optimization were: finely grounding 8 times (the particle size was 33.62 μm), solid-liquid ratio of 17 (g/mL), the α-amylase enzymolysis at 70 ℃ for 1 h, pH 5.5,dosage 2 mL/100 g·material), and the glucoamylase enzymolysis at 60 ℃ for 1 h, pH 4.5, dosage 3 mL/100 g·material), the ethanol solution extraction at 60 ℃ for 1 …
Effect Of Coagulants On Quality Properties Of Tofu Dish Jade-Like Dumpling, Ye Tao, Ding Kaili, Chen Zhina, Yin Linlin, Wang Yun, Lu Jianfeng
Effect Of Coagulants On Quality Properties Of Tofu Dish Jade-Like Dumpling, Ye Tao, Ding Kaili, Chen Zhina, Yin Linlin, Wang Yun, Lu Jianfeng
Food and Machinery
To enrich the form of tofu deep-processing products, jade-like dumpling, a special traditional tofu dish, was prepared using tofu and minced pork as dumpling paper and stuffing respectively. The effects of different coagulants on quality parameters, including the texture, color, sensory characteristic, water holding capacity and nutritive compositions, of jade-like dumpling were compared. The results indicated that the optimal concentration of MgCl2, CaSO4 and GDL for jade-like dumpling was 2.5 g, 2.5 g and 2.0 g per 100 g dried soybeans, respectively. The water holding capacity of CaSO4-dumpling and GDL-dumpling had no significant difference (P＞0.05), …
Innovation Status And Prospect Of Food Safety Science And Technology In China, Zang Mingwu, Mo Yingjie, Wang Shuo, Chen Fang, Wang Jing, Li Xiaoman, Hou Wei
Innovation Status And Prospect Of Food Safety Science And Technology In China, Zang Mingwu, Mo Yingjie, Wang Shuo, Chen Fang, Wang Jing, Li Xiaoman, Hou Wei
Food and Machinery
Technology is an important support factor for food safety and plays an important role in controlling food safety risks and ensuring food safety. In recent years, support for food safety R&D in China has been significantly strengthened, and the supporting role of food safety technology has been continuously promoted. From the basic research, R&D of common technology and equipments, and whole controlling of food chain, this article comprehensively expounds the achievements of food safety science and technology innovation in China, analyzes the problems still existing in food safety science and technology, and summarizes the international experience of food safety science …
Effect Of Fermented Wheat Bran On Biochemical And Baking Properties Of Dough And Bread, Yang Wendan, Zhang Binle, Zhuang Jing, Yang Zixuan, Jiang Hui, Xu Yan, Zheng Jianxian, Huang Weining, Omedijacob Ojobi
Effect Of Fermented Wheat Bran On Biochemical And Baking Properties Of Dough And Bread, Yang Wendan, Zhang Binle, Zhuang Jing, Yang Zixuan, Jiang Hui, Xu Yan, Zheng Jianxian, Huang Weining, Omedijacob Ojobi
Food and Machinery
The biochemical, rheological and scanning electron microscope (SEM) analysis were respectively used to evaluate the effect of added wheat bran fermented with Marx Kluyveromyces on dough and bread biochemical and baking properties. The results showed that fermented wheat bran was rich in natural enzymes such as cellulase, xylanase and feruloyl esterase. The enzymes produced enhanced the solubilization of arabinoxylan and the release of phenols during bread making, thereby improving nutrition of the bread. Compared to dough with added xylanase, gas retention, continous wheat gluten networks and the baking characteristics of bread with added Marx Kluyveromyces fermented bran significantly improved, especially, …