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Correlation Between Texture And Sensory Evaluation Of Apple, Li Lina, Zhao Wuqi, Zeng Xiangyuan, Xue Shan, Huo Yaoyao, Fang Yuan, Guo Yurong
Correlation Between Texture And Sensory Evaluation Of Apple, Li Lina, Zhao Wuqi, Zeng Xiangyuan, Xue Shan, Huo Yaoyao, Fang Yuan, Guo Yurong
Food and Machinery
The sensory quality and TPA parameters of apple in different storage were measured, and the textural characteristics were analyzed using Texture profile analysis (TPA) and sensory quality evaluation. To explore the correlation between TPA parameters and sensory index of apple, the prediction models of each sensory index were established by stepwise regression analysis and then were verified. The results indicated that apple TPA parameters has a certain correlation with its sensory index, especially with taste quality（the r-value of the hardness, viscosity, elasticity, cohesiveness, chewiness and resilience were 0.992 3，0.991 9，0.936 8，0.952 3，0.951 3, and 0.936 5, respectively） and feel quality（the …
Effect Of Cooking Condition On The Sensory And Flavour Quality Of Chinese Mitten Crab (Eriocheir Sinensis), He Jie, Cai Chunfang, Wang Yonglin, Yang Caigen, Ding Lei
Effect Of Cooking Condition On The Sensory And Flavour Quality Of Chinese Mitten Crab (Eriocheir Sinensis), He Jie, Cai Chunfang, Wang Yonglin, Yang Caigen, Ding Lei
Food and Machinery
Steaming and boiling, the two main methods to cook Chinese mitten crab（Eriocheir sinensis）, were investigated, started from hot water and cold water respectively. In order to screen optimal cooking method, the content of free amino acid, nucleotide and astaxanthin in edible parts as well as head shell were compared among crabs cooked in four condition, i.e. steaming with cold and hot water respectively and boiling with cold and hot water respectively. The results showed that the total free amino acids content and the total umami amino acids in muscle and gonad, and astaxanthin content in head shell of crab cooked …
Acomparative Study Of Contents Of Total Flavonoids And Their Antioxidant Activities In Six Plants, Fu Jingjing, Xiao Haifang, Song Yuanda
Acomparative Study Of Contents Of Total Flavonoids And Their Antioxidant Activities In Six Plants, Fu Jingjing, Xiao Haifang, Song Yuanda
Food and Machinery
In the present study, six total flavonoids extracts were prepared from Honey suckle, Walnut leaves, Withania Somnifera, Rhodiola rosea, Pomegranate bark, and Polygonum multiflorum. The total flavonoids content of six plant extracts were measured by aluminium nitrate-sodium nitrite colorimetry. The antioxidant activities of six extracts were compared by the detection methods of DPPH, ABTS and Fenton, and then the correlation of total flavonoids content was analyzed by Pearson. The results showed that the DPPH scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞R. rosea＞P. multiflorum＞Pomegranate bark. The hydroxyl radical scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞P. multiflorum＞Pomegranate bark＞Rhodiola rosea. The results showed …
Hypoglycemic Effect Of Fermented Inonotus Obliquus On Type Ii Diabetic Rats Induced By Streptozotocin, Xu Zhengzhe, Wang Feixue, Wang Haoyue, Ma Weiping, Bai Jin, Lin Mo, Li Guanhao, Chen Zhengai
Hypoglycemic Effect Of Fermented Inonotus Obliquus On Type Ii Diabetic Rats Induced By Streptozotocin, Xu Zhengzhe, Wang Feixue, Wang Haoyue, Ma Weiping, Bai Jin, Lin Mo, Li Guanhao, Chen Zhengai
Food and Machinery
To test effects of FIO on blood glucose, blood lipid, and antioxidation in type Ⅱ diabetes, the type Ⅱ diabetic rat model was established by high fat diet-feeding combined with intraperitoneal injection of STZ. The results showed that FIO significantly lowered FBG levels, promoted synthesis of HGln, and improved insulin resistance in the type Ⅱ diabetic rats, compared to untreated control diabetic animals. In addition, FIO not only significantly decreased TC, TG, FFA, LDL and MDA in serum, but also dramatically increased the HDL in serum and the activities of SOD in type Ⅱ diabetic rats. Our study showed that …
Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs), Shen Changxuan, Wang Xiujun, Zhu Longhui, Huang Shan, Liu Jiahui, Yin Shuang, Tian Duo
Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs), Shen Changxuan, Wang Xiujun, Zhu Longhui, Huang Shan, Liu Jiahui, Yin Shuang, Tian Duo
Food and Machinery
For developing complex microbial inoculants of fermented chilli and improving production efficiency of fermented industry, the ability of produce acid, acid fastness, salt tolerance and safety of bacterial strains which were separated and identified from natural fermented chilli were determined. And Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis were chosen to be alternatives for complex microbial inoculants. The best formula, obtained by experiment of inoculating ratios and majorization of ferment’s condition, were: the proportion of volume of Lactobacillus plantarumLactococcus lactisBacillus subtilis=141, the quantity of inoculation 6%, the time of fermentation 66 h, the concentration of salt 4%. It was showed that …
Effects Of Compound Additives On Mass Transfer Kinetics And Myofibrillar Protein Of Rabbit Meat During Curing, Zhang Weiyue, Xia Yangyi, Hou Baihui, Su Yan, Li Hongjun
Effects Of Compound Additives On Mass Transfer Kinetics And Myofibrillar Protein Of Rabbit Meat During Curing, Zhang Weiyue, Xia Yangyi, Hou Baihui, Su Yan, Li Hongjun
Food and Machinery
The effects of five different compound additives were analyzed, including salt solution(control group), salt + sodium nitrite(Y), salt + sodium nitrite+ spice(YY), salt + sodium nitrite+ spice + phosphate(YL), salt + sodium nitrite + spice + phosphate + seasoner(YW) on the mass transfer kinetics and the change of myofibrillar protein during wet-curing. Results: compound additives affected the changes of water content(△Mwt), salt content(△MNaClt), total weight(△M0t), but the difference was not significant(P>0.05). The compound additives decreased difussion value of rabbit meat, and Y got the lowest value(9.63×10-10 m2/s). …
Study On Isolation And Identification Of Reducing Citric Acid Strains, Zhang Duo, Mao Yong, Mao Jian, Liu Shuangping, Zhou Zhilei
Study On Isolation And Identification Of Reducing Citric Acid Strains, Zhang Duo, Mao Yong, Mao Jian, Liu Shuangping, Zhou Zhilei
Food and Machinery
In order to screen the strains which have the capability of reducing the citric acid, 15 strains of yeasts were isolated from the materials of waste water and waste residue. The waste water and residue were collected in the citric acid factory. The yeasts were screened based on the capability of fermenting the citric acid. It was found that the 5 strains had good capability of reducing the citric acid. They could reduce at least 70% citric acid of the culture medium after 5 d fermentation. The 5 strains were tested the stress resistance of ethanol. The strain NS2 and …
Mechanism Of Texture Influenced By Xanthan Gum On Soy Protein Bar Model System, Wu Yuting, Zhou Peng, Li Juan, Liu Changshu, Wang Sai
Mechanism Of Texture Influenced By Xanthan Gum On Soy Protein Bar Model System, Wu Yuting, Zhou Peng, Li Juan, Liu Changshu, Wang Sai
Food and Machinery
Soy protein bar model system was normally multicompo-nent and thermodynamically unstable and its hardness was increased significantly in the early stage of storage. Xanthan gum is a kind of hydrocolloid with high viscosity and water holding capacity, and it is widely used in food industry as quality improver. This study aimed to evaluate the influence of xanthan gam on texture of soy protein bar model system. The changes in texture, microstructure and T2 relaxation time of soy protein bar model systems with or without xanthan gum were observed through texture analyzer, confocal laser scanning microscopy (CLSM), scanning electronic microscopy …
Dynamic Changes Of Nutrational And Functional Ingredients During Germination Of Quinoa, Huang Jin, Qin Likang, Shi Qingnan, Wen Anyan
Dynamic Changes Of Nutrational And Functional Ingredients During Germination Of Quinoa, Huang Jin, Qin Likang, Shi Qingnan, Wen Anyan
Food and Machinery
The changes of bud length, germination rate, protein, amino acid, crude fat, starch, ash content, total flavonoids, total polyphenols, γ-aminobutyric acid and saponin content were investigatedduring the period of sprouting. The rate of germination could reach 80% after 24 hours. There was a decreasing tendency on the content of protein, total ash and total starch, while the crude fat content displayed a trend of increasing, and the variation were 64%, 41%, 49% and 28% respectively. The composition of amino acids had no obvious change, but the proportion of total essential amino acids (TEAA) to total content of amino acids (TAA) …
Effects Of Organic Selenium And Linseed Oil Supplementation On Myofibrillar Protein And Quality Of Frankfurters, Tang Xinyue, Zhang Wenbin, Jiang Jiang, Yang Ruijin, Hua Xiao, Zhao Wei
Effects Of Organic Selenium And Linseed Oil Supplementation On Myofibrillar Protein And Quality Of Frankfurters, Tang Xinyue, Zhang Wenbin, Jiang Jiang, Yang Ruijin, Hua Xiao, Zhao Wei
Food and Machinery
Crossed pigs were fed a control diet (with 0.3 mg/kg sodium selenite+1.5% soybean oil) or organic selenium diets (0.3 mg/kg Se-Yeast +1.5% soybean oil or linseed oil, 0.5 mg/kg Se-Yeast+1.5% soybean diet) to investigate the effects on selenium deposition in loin muscle, fatty acid profile, properties of myofibrillar and processed meat products. The organic diets increased muscular selenium content up to 54% (P<0.05) compared to the control diet. Linseed oil supplemented in the pig diet improved n-6/n-3 ratio, the solubility and gelatin strength of myofribrillar (P<0.05), without affecting the microstructure and sensory characters of Frankfurters. The high level of organic selenium supplementation inhibited the lipid oxidation of Frankfurters from d 7 to d 12. Hence, dietary organic selenium and linseed oil supplementation have some enhancement in Se-enriched meat production and processing.
Effect Of Compound Preservative On Fresh-Keeping Of Fresh-Cut Yam, Wang Mei, Xu Li, Wang Meifen, Tang Jing
Effect Of Compound Preservative On Fresh-Keeping Of Fresh-Cut Yam, Wang Mei, Xu Li, Wang Meifen, Tang Jing
Food and Machinery
In order to control the browning and quality deterioration of fresh-cut yam and extend its shelf life, By using the onion oil extracted from onion, which was combined with citric acid and chitosan, taking the L* values and sensory score as index, the formula of compound preservative for fresh-cut yam was optimized by single factor and orthogonal experiments. The results showed that the optimal formula of preservative for fresh-cut yam was 0.6% onion oil + 1.0% citric acid + 1.0% chitosan. This formula could significantly inhibit the activities of polyphenol oxidase(PPO) and peroxidase(POD), reduce relative conductivity and the accumulation …
The Degradation And Transfer Law Of Glucosinolates In Rapeseeds During Aqueous Medium Extraction Processing Of Oil, Ren Yanqin, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
The Degradation And Transfer Law Of Glucosinolates In Rapeseeds During Aqueous Medium Extraction Processing Of Oil, Ren Yanqin, Yang Ruijin, Zhang Wenbin, Zhao Wei, Hua Xiao
Food and Machinery
The effect of different pretreatments on degradation of glucosinolates in rapeseed and its transferring law in oil, emulsion, water and sediment phase during aqueous medium extraction processing was investigated. The glucosinolates content was determined by palladium chloride spectrophotometry method, and the conditions of roasting and boiling were optimized by single-factor experiments. The results showed that under the optimized conditions of roasting at 120 ℃ for 0.5 h, the degradation rate of glucosinolate was 7.32%. While under the optimized conditions of boiling at 115 ℃ for 10 min, the degradation rate of glucosinolate was 21.04%. The glucosinolates were kept substantially constant …
Optimization Of Vacuum Osmotic Dehydration Of Cheery Tomatoes, Xu Xin, Wu Yue, Tao Yang, Su Lijuan, Han Yongbin
Optimization Of Vacuum Osmotic Dehydration Of Cheery Tomatoes, Xu Xin, Wu Yue, Tao Yang, Su Lijuan, Han Yongbin
Food and Machinery
The vacuum osmotic dehydration of cherry tomato cultivated “SU LONG NO.1” was studied. Prior to vacuum osmotic dehydration, cherry tomatoes were pre-treated by blanching combined with lineation, acupuncture, lineation and sonication, separately. Through comparison, blanching combined with lineation was selected as a suitable pre-treatment before osmotic dehydration. Next, the effects of vacuum degree, sugar content, temperature and time on the water loss and solid gain of cherry tomato during osmotic dehydration were studied by single factor study. The osmotic dehydration process at 0.080 MPa was further optimized by response surface methodology. The optimal conditions for osmotic dehydration of cherry tomato …
Study Of Membrane Fouling Mechanism In Soy Sauce Clarification, Sun Ye, Yao Lei, Zhao Liming
Study Of Membrane Fouling Mechanism In Soy Sauce Clarification, Sun Ye, Yao Lei, Zhao Liming
Food and Machinery
Microfiltration is a popular technology in soy sauce and other brewing products clarification proceducer. As the complex components and the strict requirements in nutrition and flavor, membrane fouling is an intractable problem and the fouling mechanism hasn’t been clarified. In this work, membrane fouling mechanisms was systematically investigated by fitting the flux curve to Hermia model. Results: At the initial stage of soy sauce clarification, the fouling mechanisms was dominated by multi-mechanism, for the complete pore blocking, intermidate pore blocking, and cake layer formation model. During the following process cake layer formation predominated the membrane fouling.The influences of operating conditions …
The Impact Of Water Content On Qualities Of Textured Wheat Gluten, Li Ting, Zhu Kexue, Guo Xiaona
The Impact Of Water Content On Qualities Of Textured Wheat Gluten, Li Ting, Zhu Kexue, Guo Xiaona
Food and Machinery
In order to regulate quality of TWP, the method of twin-screw wet extrusion was undertaken to obtain a kind of product with a layered structure similar to muscle meat by using gluten. The extrusion process was carried out on a twin-screw extruder. In practice, water was pumped into the barrel under the control of main panel. Moreover, the influences of different moisture contents on the texture characteristics and microstructures of TWP were also studied. The results indicated that the increment of water contents increased the degree of texturization. At the 40% water content, the highest degree of texturization was obtained. …
Nutritional And Functional Components In Purple Rice And Free And Bond State Compositions Analyzed By Hplc/Lc-Ms, Yang Ning, Xiong Sihui, He Jingren, Cai Jie, Li Shuyi, He Yi, Jinwe Iping, Zhu Zhenzhou
Nutritional And Functional Components In Purple Rice And Free And Bond State Compositions Analyzed By Hplc/Lc-Ms, Yang Ning, Xiong Sihui, He Jingren, Cai Jie, Li Shuyi, He Yi, Jinwe Iping, Zhu Zhenzhou
Food and Machinery
CIE Lab, HPLC-DAD and LC-MS techniques, combined with the national standards methods were applied to determine the basic nutrient and functional compounds of purple rice, and compared with the white rice. HPLC-DAD was used to quantitative analyze the contents of phenolics and flavonoids, and the main kinds of anthocyanins were identified with LC-MS. As a result, there is a big difference on the content of basic nutritional compound: purple rice protein content is 23% higher than white rice, and ash content is 31% higher, but starch content is 15% lower than white rice. And great differences on color value, luminance …
Principal Component Analysis And Comprehensive Evaluation Of Amino Acids In Chinese Traditional Dough Fermentation Starter From Northwest Of China, Kang Jiamu, Li Qianqian, Liu Liu, Hu Xingzhong, Li Xiaoping, Ma Zhen
Principal Component Analysis And Comprehensive Evaluation Of Amino Acids In Chinese Traditional Dough Fermentation Starter From Northwest Of China, Kang Jiamu, Li Qianqian, Liu Liu, Hu Xingzhong, Li Xiaoping, Ma Zhen
Food and Machinery
To study the difference of the comprehensive quality of amino acids in different regions of the Chinese traditional dough fermentation starter, 10 Chinese traditional dough fermentation starter samples collected from 10 regions in northwestern China were used as the research object. Content and categories of amino acids in 10 Chinese traditional dough fermentation starter samples were determined by automatic amino acids analyzer, and the principal component analysis and cluster analysis were applied to the statics in order to evaluate these starter samples. Content of Glu was 66.91 g/kg, and was the highest among that of 16 amino acids. Content of …
The Acute Toxicity And Genotoxicity Of Cassava Silkworm Pupa, Li Ling, Long Yue, Ding Xiaowen, Huang Xianzhi
The Acute Toxicity And Genotoxicity Of Cassava Silkworm Pupa, Li Ling, Long Yue, Ding Xiaowen, Huang Xianzhi
Food and Machinery
Objective：To study the acute toxicity and genotoxicity of silkworm pupa. Methods: The study was carried out by acute toxicity test and genotoxicity test. The genetic toxicity test was divided into micronucleus test in Vicia faba root tip cells, mouse bone marrow micronucleus test and mouse sperm abnormality test. Results: The maximum tolerated dose of the mouse to the silkworm chrysalis was greater than 16 g/kg瘙簚bw in acute toxicity test, which meant that this substance was non-toxic. In genetic test, compared with negative control, when the concentration of cassava silkworm chrysalis was above 250 mg/mL, the broad bean root tip micronucleus …
Influence Of Ridge Groove Structure Of The Inner Walls On Heating Efficiency And Uniformity Of Microwave Reactor, Zhong Runeng, Yao Bin, Xiang Tai, Zheng Qinhong
Influence Of Ridge Groove Structure Of The Inner Walls On Heating Efficiency And Uniformity Of Microwave Reactor, Zhong Runeng, Yao Bin, Xiang Tai, Zheng Qinhong
Food and Machinery
A strategy that setting ridge groove surface in the inner wall of the microwave reactor is proposed for improving the heating uniformity without losing heating efficiency. The influence of the different ridge groove structure parameters on the heating efficiency and uniformity of the microwave reactor is simulated by using the finite element method. The result shows that the ridge groove structure can effectively improve heating efficiency and uniformity of microwave reactor. Heating efficiency of microwave reactor reaches 98.75% after being simulated. When compared with the smooth cavity wall of the microwave reactor, the heating uniformity is enhanced up to 58.54%.
The Glucose Regulation Effect Of Different Molecular Weight Chitosan On Mice Fed High-Fat Diet, Zhang Sicong, Xia Wenshui, Wang Bin, Yang Shuo
The Glucose Regulation Effect Of Different Molecular Weight Chitosan On Mice Fed High-Fat Diet, Zhang Sicong, Xia Wenshui, Wang Bin, Yang Shuo
Food and Machinery
In order to compare the glucose regulation effect of different molecular weight chitosan on mice fed high-fat diet, 48 male C57BL/6J mice were randomly assigned to four groups, The control group (Control), which consumed a normal diet, The HF group (HF), which was fed with a high-fat diet, The HF+LWMC and HF+HWMC groups, which were fed with a high-fat diet supplement with 5% low weight molecular chitosan and 5% high weight molecular chitosan, respectively. The diet intake and weight data were collected weekly. The biochemical indicators of serum and liver and the gene expression of PEPCK and G6Pase were determined …
Optimization Extraction Of Polypeptide From Pleurotus Eryngii Mycelium And Its Antioxidation In Vitro, Sun Yanan, Li Wenxiang, Hu Xinlei, Li Ming, Yu Ge, Zhang Xin
Optimization Extraction Of Polypeptide From Pleurotus Eryngii Mycelium And Its Antioxidation In Vitro, Sun Yanan, Li Wenxiang, Hu Xinlei, Li Ming, Yu Ge, Zhang Xin
Food and Machinery
The optimal extraction conditions of polypeptide from Pleurotus eryngii mycelium was ivestigated, and activity of the antioxidant was evaluated in this study. Based on the single-factor tests, the extraction conditions of polypeptide from P. eryngii mycelium were optimized by Response Surface Methodology(RSM) to increase the extraction rate of polypeptide. Moreover, the polypeptide was purified with Sephadex-50, and the antioxidant activity of polypeptide was assessed using several assay model systems in vitro. The optimal extraction conditions of polypeptide were pH 8.85, extraction time 4.17 h, liquid-to-material ratio 111.86 (g/mL). Under the optimal extraction conditions, the maximum extraction rate of polypeptide was …
Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels, Zhang Xinyun, Song Yun, Fan Xuehui, Zhang Qingan
Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels, Zhang Xinyun, Song Yun, Fan Xuehui, Zhang Qingan
Food and Machinery
Effects of the drying temperatures (60, 80, 100, 110, 120, 130, 140 ℃）on the major quality of debittered apricot kernels drying products were studied. The results showed that with increase of drying temperature, the main component of debittered apricot nuts decreased after the first increase. Values of peroxide and acid of debittered apricot kernels increased with drying temperature. Drying temperature influenced on the color of debittered apricot nuts significantly. There was a good correlation between the protein (r=0.713 0), leucine (r=0.659 8), histidine (r=0.765 2), reducing sugar (r=0.800 1), aspartic acid (r=0.638 7), glutamic acid (r=0.801 5), valine (r=0.812 0), …
The Time Of Flight Mass Spectrometry Technology And Its Application In Plant Polyphenols Identification, Li Weizhou, Ming Jian, Xiao Xingning, Shi Fang, Li Yao
The Time Of Flight Mass Spectrometry Technology And Its Application In Plant Polyphenols Identification, Li Weizhou, Ming Jian, Xiao Xingning, Shi Fang, Li Yao
Food and Machinery
Time of flight mass spectrometry (TOF-MS) has been widely applied in food, biological medicine, environmental monitoring for its great precision, wide range of detection and high speed of analysis. TOF-MS with various techniques in tandem plays an important role in the structure identification of polyphenols. In this review, it was outlined the application of time of flight mass spectrometry in the structure identification of plant polyphenols to provide some references for the study of plant polyphenol.
Research On The Detection Model Of Sugar Content In Different Position Of Citrus Based On The Hyperspectral Technology, Jie Dengfei, Yang Jie, Peng Yaxi, Lian Yuxiang, Zhang Deng
Research On The Detection Model Of Sugar Content In Different Position Of Citrus Based On The Hyperspectral Technology, Jie Dengfei, Yang Jie, Peng Yaxi, Lian Yuxiang, Zhang Deng
Food and Machinery
Hyperspectral techniques were used to study the sugar content of different parts of citrus, and the sugar content detection models with hyperspectral information of calyx, stem and equator part were established respectively. The results showed that the model established by calyx was better than that of stem and equator. The detection models of partial least squares regression (PLSR), principal component regression (PCR), and stepwise multivariate linear regression (SMLR) were established respectively, and the results of these three models were close. The PLSR model was found to the best among them, after Norris derivative pretreatment methods were applied, the prediction correlation …
Determination Of Organic Selenium In Food By Inductively Coupled Plasma Mass Spectrometry, Gong Liang, Xiong Jun, Yu Yigang
Determination Of Organic Selenium In Food By Inductively Coupled Plasma Mass Spectrometry, Gong Liang, Xiong Jun, Yu Yigang
Food and Machinery
A method was established to direct determination of organic selenium in food. The organic selenium was extracted by adding cyclohexane in aqueous solution with pH value of 7.0, and the content of organic selenium was determined by inductively coupled plasma mass spectrometry after microwave digestion. In the best test conditions, the limit of detection and quantification were 0.45 μg/kg and 1.5 μg/kg, respectively. The recoveries ranged from 93.5% to 103.0%. The method has many advantages such as simple operation, high precision, wide linear range and so on, and can be used for accurate determination of selenium in food. So it …
Effects Of Different Heating Temperature Of Sous Vide On Preservation Quality Of Catfish, Tang Bin, Zhang Min, Feng Liping, She Wanwan
Effects Of Different Heating Temperature Of Sous Vide On Preservation Quality Of Catfish, Tang Bin, Zhang Min, Feng Liping, She Wanwan
Food and Machinery
The Sous Vide technology at different center temperature conditions (core temperatures were 60, 70, and 80℃, respectively, heated for 5 min) on the preservation qualities of catfish during refrigerated storage (3 ℃+1 ℃) was studied to provide theoretical basis for the application of Vide Sous technology in the preservation of fish. The results showed that, compared with the control group, the drip loss and pH of catfish increased significantly (P＜0.05) in the Sous Vide treatments. Moreove, a high fat oxidation level was maintained during the refrigerated storage (P＜0.05). The L* value of color in three groups treated with Sous …
Separation Of Procyanidin From Grape Seed By Aqueous Two-Phase System, Zhang Xifeng, Cheng Guang, He Qian, Zhang Fenqin, Luo Guanghong
Separation Of Procyanidin From Grape Seed By Aqueous Two-Phase System, Zhang Xifeng, Cheng Guang, He Qian, Zhang Fenqin, Luo Guanghong
Food and Machinery
Procyanidin from grape seed were separated and purified by the aqueous phase two-extraction. Aqueous two-phase extraction systems, differently assisted extraction methods and the extraction strategies were firstly studied. The best extractions of procyanidin by aqueous two-phase system were investigated based on orthogonal experimental design. The results showed that, in the aqueous two-phase extraction system of ethanol and (NH4)2SO4, the extraction method was the microwave-assisted extraction, i.e., Ethanol, water, and compounded by microwave treatment, as well as (NH4)2SO4 were added. It was found that the best extraction conditions were 30%(w/w) …
Research Progress Of Gluten-Free Rice Bread, Wang Li, Wu Tong, Yi Cuiping, Qian Haifeng, Zhang Hui, Qi Xiguang
Research Progress Of Gluten-Free Rice Bread, Wang Li, Wu Tong, Yi Cuiping, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
Gluten-free rice bread is made from rice, yeast, water, and some other ingredients, which is one of the foods for gluten allergy customer. Without the gluten in it, the rice bread dough could not form firm network, and the quality of rice bread is poor. Recently, researches were focused on improving the process or adding with extra additives to improve its quality. The standard of gluten-free rice bread and its materials were introduced in this paper. Moreover, the researches about rice bread were also introduced.
Research Progress On Preparation And Application Of Starch-Based Films, Chen Qijie, Zhou Liling, Dong Xufang, Zheng Xueming, Wang Jianhui
Research Progress On Preparation And Application Of Starch-Based Films, Chen Qijie, Zhou Liling, Dong Xufang, Zheng Xueming, Wang Jianhui
Food and Machinery
Starch is the second largest renewable raw materials in the world except for the cellulose. Comparing with the synthetic material, the starch-based films shows more unique and excellent properties such as green, non-toxic, biodegradable. It is one of the most promising new materials because it can ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, and realize the sustainable development of resources. The main methods of preparing starch-based films including the wet and dry ways were reviewed in the paper. The physical and chemical properties of starch-based films were also summarized. …
Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran, Yin Xiaochao, Qian Haifeng, Wang Li, Zhang Hui, Qi Xiguang
Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran, Yin Xiaochao, Qian Haifeng, Wang Li, Zhang Hui, Qi Xiguang
Food and Machinery
In this paper, the changes of protein, lipid, ash and total sugar of rice bran after solid-state fermentation were studied for deep development of rice bran resources. The results showed that the contents of protein and ash increased significantly after fermentation. Moreover, the contents of lipid and total sugar decreased gradually with fermentation time. The optimized fermentation condition was: 37 ℃, 102 h, moisture content of 60%, initial pH 5.5, inoculation amount of 20 mL/100 g, with the true protein content as the response value. In this condition，the true protein content of fermented rice bran was 19.65%,increased 41.88% compared with …