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Antioxidant Activity Of Fermented Rice-Chili And Its Effect On Liver Lipid Peroxidation, Wei Cheng, Zhou Caiqiong, Ge Pingzhen, Zhu Lijuan, Xie Yueying
Antioxidant Activity Of Fermented Rice-Chili And Its Effect On Liver Lipid Peroxidation, Wei Cheng, Zhou Caiqiong, Ge Pingzhen, Zhu Lijuan, Xie Yueying
Food and Machinery
Selecting the for 15 days, which has the highest otal reducing power, and 60 days of the fermented Rice-Chili, which has the highest ORAC, as samples, The effects were studied, including the fermented Rice-Chili on the free radical DPPH· scavenging activity, oxidation inhibition rate of BSA, erythrocyte hemolysis and liver lipid peroxidation. Results showed that the DPPH· scavenging rate of samples fermented 15 days was better than 60 days and had a better protective effect from protein oxidative damage. However, the sample fermented 60 days had potential to promote the oxidation of BSA. Besides, both samples fermented 15 days and …
Effects Of Short Term Feeding Transgenic Soybean On The Expression Of Star In Rat Testis, Shi Zongyong, Xu Dongmei, Lu Chao, Yuan Jianqing
Effects Of Short Term Feeding Transgenic Soybean On The Expression Of Star In Rat Testis, Shi Zongyong, Xu Dongmei, Lu Chao, Yuan Jianqing
Food and Machinery
The present study was conducted to discuss the effects on genetically modified soybeans on the level of mRNA and protein in StAR gene in male rat, and aimed to provide a scientific basis for the security of transgenic soybeans. Thirty male SD rats were randomly divided into GM group and CK group. The GM group were fed with transgenic Roundup Ready soybean containing CP4-EPSPS gene, and the CK group were fed with non-transgenic soybean. Three rats of every group were killed at 30 d, 60 d and 90 d, respectively. Viscera index (testes and epididymides) was calculated. RT-PCR was used …
The Analysis Of Alkaloid Content In Wuyi Rock Tea With High-Performance Liquid Chromatography, Liu Zhibin, Zhang Shining, Zhang Wen, Ni Li
The Analysis Of Alkaloid Content In Wuyi Rock Tea With High-Performance Liquid Chromatography, Liu Zhibin, Zhang Shining, Zhang Wen, Ni Li
Food and Machinery
Wuyi Rock Tea is a kind of semi-fermented oolong tea, with unique flavor. The alkaloid content in the tea is associated with its flavor quality. In this study, 10 typical Wuyi Rock Tea, including 5 Rougui and 5 Shuixian, were used to quantitative analyze the theobromine, theophylline and caffeine content in the tea leaves and tea infusions. Moverover, the alkaloid content in green tea, Tieguanyin Tea and black tea sample were also measured. Then, Principal Component Analysis (PCA) was utilized to further investigate the difference of the alkaloid content in all these tea samples. The results indicated that, the caffeine, …
Design And Optimization Of Solid Fermentation Of Porcine Blood Powder Medium For Clostridium Butyricum, Qin Dongfang, Liu Aimin, Li Hao
Design And Optimization Of Solid Fermentation Of Porcine Blood Powder Medium For Clostridium Butyricum, Qin Dongfang, Liu Aimin, Li Hao
Food and Machinery
For the purpose of joint production of hydrolysis of porcine blood and microbial ecology preparation of Clostridium butyricum, it was studied that the solid medium formulation suitable for the growth and reproduction of C. butyricum was made of porcine blood powder, and the fermentation products would be used in feed. The formulation of the solid medium formulation was designed and optimized by the mean of mixture design. Moreover, the mathematical regression model of three components of solid medium was established, and the various components and the interaction between them were also discussed. Furthermore, the results showed that the optimum formula …
Spectrophotometric Iron (Ⅲ) Determination And Optimizing Of Isomaltooligosaccharide-Iron Complex Using Phenanthroline, Hu Li, Jiang Changzhao, Zhang Jing, Pan Hongchun, Liu Hong
Spectrophotometric Iron (Ⅲ) Determination And Optimizing Of Isomaltooligosaccharide-Iron Complex Using Phenanthroline, Hu Li, Jiang Changzhao, Zhang Jing, Pan Hongchun, Liu Hong
Food and Machinery
In this study，the detection approach was established for spectrophotometric determination of iron (Ⅲ), existing in the form of isomaltooligosaccharide-iron (Ⅲ) complex. The method was optimized by operating experiments considering the factors of the process. Several factors effected on isomaltooligosaccharide-iron (Ⅲ) complex digestion, including the volume fraction of acid, the heating temperature and time, and this approach yielded to accurate results except the kinds of acid. The digestion was positively correlated with the acid volume fraction, heating temperature and time. It was found that over 2 mL phenanthroline solution was demanded and that the complexation could maintain stability within pH 3-8 …
Study On Titration Acidity Of Different Buffalo Raw Milk, Li Qing, Zhang Ruiyun, Li Wen, Mao Huaming, Zhang Anfu, Yin Yichang
Study On Titration Acidity Of Different Buffalo Raw Milk, Li Qing, Zhang Ruiyun, Li Wen, Mao Huaming, Zhang Anfu, Yin Yichang
Food and Machinery
Titration acidity of different buffalo raw milk samples were investigated in both in the same and different season according to GB 4789.18—2010 of “milk and dairy products inspection”. Among the samples, 228 of them were from major buffalo farming community in Yunnan Province, and 655 were from 26 farmers. The alcohol and alkali-doped were test, and the composition of the diet, feeding patterns and parity and lactation days of buffalo were also surveyed. The results showed that the titratable acidity of milk buffers with milk titers ranging from 10 to 13 °T was accounted for 85.7%, and 10.6% of the …
Changes On Fatty Acid And Total Acid Of Brown Rice With Different Treatment During Storage, Li Yang, Liu Kunlun, Chen Fusheng, Zheng Jiabao, Zhao Shuang
Changes On Fatty Acid And Total Acid Of Brown Rice With Different Treatment During Storage, Li Yang, Liu Kunlun, Chen Fusheng, Zheng Jiabao, Zhao Shuang
Food and Machinery
The changes of fatty acid and total acid of brown rice, germinated brown rice and selenium-enriched germinated brown rice were determined during storage under various temperature conditions. Results: The fatty acid and total acid of these three samples all increased significantly with the increase of storage temperature. Under different storage temperature, the fatty acid of these three samples increased firstly and then decreased with the extension of storage time, but the total acid showed a reverse trend. The fatty acid and total acid of brown rice showed minimal changes under various temperature conditions. However, the storage quality of selenium-enriched germinated …
Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction, Du Liqing, Shuai Xixiang, Tu Xinghao, Zhang Ming
Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction, Du Liqing, Shuai Xixiang, Tu Xinghao, Zhang Ming
Food and Machinery
Extracted kernel oil from dried Macadamia by aqueous method. Firstly, the basic physicochemical properties were analyzed, and then, the infrared characteristics, fatty acid, tocopherol, phospholipids, sterols of macadamia oil were analyzed by the method of IR, GC and HPLC, to determine the oxidation induction time and free radical scavenging capacity to evaluate the antioxidant capacity of macadamia nut oil. The results showed that the peroxide value, acid value, iodine value, saponification value, refractive index，moisture and volatile matter by aqueous extraction of macadamia nut oil were 0.59 mmoL/kg, 0.28 mg KOH/g, 74.21 g/100 g, 198.78 mg KOH/g, 1.466 8, 0.36%, respectively; …
Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr, Meng Xing, Li Anping, Yu Jiangfan, Huang Dunyuan
Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr, Meng Xing, Li Anping, Yu Jiangfan, Huang Dunyuan
Food and Machinery
The effects was studied on the biologically active substances content and antioxidant activity of G. procumbens extracts, which was from different parts of Gynura procumbens(Lour.) Merr, by different drying methods, and with different kinds of solvents. The results showed that: G. procumbens roots compared to its stems and leaves had higher content of phenolic and flavonoids and the antioxidant activity was also stronger, and the ferric reducing ability and ABTS+·scavenging capacity and DPPH·scavenging capacity were 21.25±0.31, 35.27±0.26, 56.20±0.22 TEAC（trolox equivalent antioxidant capacity）value (μg Trolox/mL), respectively. Drying methods had significant effect on the content of the biologically active substance …
Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates, Yang Xuhui, Wen Fei, Wang Xianqian, Qi Qi, Su Wei, Tuo Ni
Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates, Yang Xuhui, Wen Fei, Wang Xianqian, Qi Qi, Su Wei, Tuo Ni
Food and Machinery
By using the hydrolysis degree as the evaluation, the sheep lung enzymatic process was optimized to investigate the antioxidate activities of the enzymolysis products, hydrolyzed by neutral protease. On the basis of single factor studies, the response surface analysis (RSM) assay was then used to obtain the best enzymatic proscess. Our results showed that the optimal condition was as follows. The enzyme amount was 1 700.0 U/g, with solid-liquid ratio 2∶1(mL/g) , enzymatically hydrolyzed for 4 h at 50 ℃. Under this optimal conditions, 3 times of the replication experiments turned out that the error of the actual degree of …
The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality, Song Yingying, Xu Wendi, Cao Dong
The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality, Song Yingying, Xu Wendi, Cao Dong
Food and Machinery
To apply the soybean phospholipid by-product from ethanol extraction to bread, the effect of the by-product on bread quality was studied using the blank and the soybean phospholipid without alcohol extraction as a control, through sensory evaluation and analyses of the specific volume, color, texture and aging during storage period. The results indicated that the by-product had a better effect on the improvement of bread quality. By the optimum adding amount of 0.6%, the specific volume of bread effectively increased and the hardness and chewiness were markedly decreased. This may be due to the proportion change after alcohol extraction, which …
Production Process Of Microbial Surfactants And Its Application In Food Additives, Sun Maocheng, Chen Xi, Li Huaiwei, Wang Dan, Fu Xiaoyi, Wang Shuran
Production Process Of Microbial Surfactants And Its Application In Food Additives, Sun Maocheng, Chen Xi, Li Huaiwei, Wang Dan, Fu Xiaoyi, Wang Shuran
Food and Machinery
Microorganisms can synthesize a wide range of surface-active compounds with high ability to reduce surface and interfacial surface tension, generally called microbial surfactants. Major types, sources, screening of producing strain, the use of cheap substrates, optimization of fermentation process, separation and purification on microbial surfactants and its application in food additives were reviewed. Finally, present problems during the research were discussed. This study can provide theoretical basis for the industrial production and application of microbial surfactants in food industry.
Research Advances In Health Functions And Food Development Of Colored Potatoes, Qiu Ju, Liu Peng, Sun Junmao
Research Advances In Health Functions And Food Development Of Colored Potatoes, Qiu Ju, Liu Peng, Sun Junmao
Food and Machinery
This paper analyzed the health benefit of colored potatoes and reviewed the advances in functional food development of colored potatoes. On the basis, the development of functional food and the utilization of colored potatoes were ahead, in order to provide a reference for their intensive processing.
Effects Of Pan-Frying, Frying, Broiling On Eating Quality Of Hengshan Mutton, Li Linqiang, Gao Tianli, Zhang Lan, Liu Yongfeng
Effects Of Pan-Frying, Frying, Broiling On Eating Quality Of Hengshan Mutton, Li Linqiang, Gao Tianli, Zhang Lan, Liu Yongfeng
Food and Machinery
The objective of this study was to evaluate the effects of pan-frying, frying and broiling on eating quality of Hengshan mutton by regulating the cooking time and temperature. Texture analyzer was used to measure the texture profile analysis and shear force, meanwhile color measurement instrument was used to measure meat color. Results showed, for Pan-frying, Pan-fried mutton samples 2 min and 3 min treatments, the hardness, chewiness and resilience significantly were less than that of 4 min treatment (P<0.05), and the shear force was significantly less than 4 min treatment (P<0.05). With the extension of treatment time, the L* value decreased gradually (P<0.05), processed for 2 min and 3 min, the a* value of mutton sample was less than that of 4 min treatment (P<0.05), while b*、c …
Changes In Nitrite Contents And Antioxidant Properties Of Cowpeas Processed By Different Cooking Methods During Refrigerated Storage, Liu Danwen, Huang Shirong, Ge Du, Liu Bin
Changes In Nitrite Contents And Antioxidant Properties Of Cowpeas Processed By Different Cooking Methods During Refrigerated Storage, Liu Danwen, Huang Shirong, Ge Du, Liu Bin
Food and Machinery
Changes in nitrite contents and antioxidant properties of cowpeas processed by three cooking methods (boiling, steaming and frying) during 4 ℃ storage were investigated. The polyphenol content and antioxidant activity of extracts from different treated cowpeas were determined by Folin-Ciocalteu assay and TEAC assay, respectively. Results showed that the different cooked cowpeas had significantly higher nitrite contents than the raw cowpeas. The nitrite contents in all the samples increased at first and then decreased during storage, with the highest contents being obtained at 3 days of storage. The boiled cowpeas had significantly higher nitrite content than the other processed cowpeas …
Effect Of Chitosan Coating On The Quality Of Wulong Loin Jujube Fruit During Storage, Cheng Hong, Wu Xiyu, Xu Dan, Liu Xing
Effect Of Chitosan Coating On The Quality Of Wulong Loin Jujube Fruit During Storage, Cheng Hong, Wu Xiyu, Xu Dan, Liu Xing
Food and Machinery
As a local fresh jujube species in Chongqing, Wulong loin jujube has high nutritional value and excellent flavor. But the storage period of Wulong loin jujube was very short, and this was the reason why its industry development was hindered the development. In this study, fresh Wulong loin jujubes were coated with chitosan at different concentrations (1.0%, 1.4%, and 1.6%), and then they were stored at （1±0.5） ℃ with 90% relative humidity to examine the preservation effects of chitosan coating. The results showed that the dosages of 1.4% chitosan coating could delay the reductions of firmness, and Vc and the …
Mechanism And Inhibitory Effect Of P-Hydroxybenzoic Acid On Anthracnose In Postharvest Citrus, Huang Xiaolan, Ge Zhixing, Wang Rikui, He Mingyang, Han Leng, Zhou Lian
Mechanism And Inhibitory Effect Of P-Hydroxybenzoic Acid On Anthracnose In Postharvest Citrus, Huang Xiaolan, Ge Zhixing, Wang Rikui, He Mingyang, Han Leng, Zhou Lian
Food and Machinery
To explore the antifungal activity and potential mechanism of p-Hydroxybenzoic acid against Colletotrichum gloeosporioides in postharvest Citrus. The addition of p-HBA in-vitro and in-vivo was conducted to test the inhibitory effect. Dynamic changes of peroxidase (POD), polyphenoloxidase(PPO), Superoxide Dismutase (SOD), Ammonia-lyase (PAL)activity and the content of Malondialdehyde(MDA) with different treatment was studied in postharvest citrus. p-HBA displayed strong antifungal activity to C.gloeosporioides，when the concentration was higher, the effect was increased. The value of EC50 is 0.056 mg/mL. The activities of PPO, POD, SOD and PAL were increased when inoculated with p-HBA and C.gloeosporioides, while the content of MDA was …
The Study Of Rough Flavones Components Extracted From The Rape Bee Pollen, Wang Mansheng, Zeng Xinan, Xiong Xiayu, Dai Qiuzhong
The Study Of Rough Flavones Components Extracted From The Rape Bee Pollen, Wang Mansheng, Zeng Xinan, Xiong Xiayu, Dai Qiuzhong
Food and Machinery
In order to clarify the flavonoids compositions of rape bee pollen and evaluate the assisted extraction effect for pulsed electric field (PEF), the ethanol extract of rape bee pollen and its acidolysis component were analyzed in detail by the method of TLC—DPPH and HPLC in this paper. The results showed that the quercetin and kaempferol in the ethanol extract of rape bee pollen could not be detected for their low contents. However, a large number of quercetin and kaempferol were generated after the acidolysis of ethanol extract, and this implied that the flavonoids compositions of rape bee pollen mainly existed …
Optimization Of Ultrasonic Assisted Cellulase Extraction Process Of Pleurotus Ostreatus Polysaccharide By Uniform Design, Zhang Xiao, Zhu Caiping, Deng Hong, Li Yun, Zhang Yang, Hu Changyao
Optimization Of Ultrasonic Assisted Cellulase Extraction Process Of Pleurotus Ostreatus Polysaccharide By Uniform Design, Zhang Xiao, Zhu Caiping, Deng Hong, Li Yun, Zhang Yang, Hu Changyao
Food and Machinery
The Ultraction-cellulase synergistic extraction process of pleurotus ostreatus polysaccharide (POP) was optimized by uniform design method. Extraction temperature, pH, solvent/material ratio, cellulase dosage, enzymolysis time, ultrasonic power and ultrasonic time were selected to carry out the single factor tests. According to the experimental results, better levels of these factors were chosen to implement the U18 (95×62) mixed uniform design experiment to optimize the technology. The effects of the seven single factors as well as their interactions on the POP yield were investigated. The optimal process parameters were predicted and verified by using regression analysis. The …
Optimization On Ultrasound-Assisted Extraction Of Polyphenols From Red-Flesh Apple By Response Surface Methodology, Qi Na, Li Han, Zhang Zhiyu, Deng Hong, Hu Yan, Guo Yurong, Meng Yonghong
Optimization On Ultrasound-Assisted Extraction Of Polyphenols From Red-Flesh Apple By Response Surface Methodology, Qi Na, Li Han, Zhang Zhiyu, Deng Hong, Hu Yan, Guo Yurong, Meng Yonghong
Food and Machinery
[Objective] Response surface methodology was used to optimize the extraction process condition of polyphenols from red-flesh apple with ultrasonic assistance. [Method] Using the red-flesh apple of XINJIANG as material, on the basis of single-factor experiment, four factors, inclouding extraction time, ultrasonic power, extraction temperature and ratio of material-to-liquid were chosed to design the experiment with response surface method. With Box-Behnken design and response surface analysis, the optimum extracting conditions of polyphenols from red-flesh apple were determined. [Result] The optimal process parameters of polyphenol extraction were determined and they were as follows: extraction time and temperature were 20 min and 62 …
Influence Of Enzymatic Extrusion Of Corn Starch On Preparation Of Isomalto-Oligosaccharides, Ge Jie, Wu Chunsen, Wang Ying, Wang Ren, Jin Zhengyu, Xu Xueming, Jiao Aiquan, Zhou Xing
Influence Of Enzymatic Extrusion Of Corn Starch On Preparation Of Isomalto-Oligosaccharides, Ge Jie, Wu Chunsen, Wang Ying, Wang Ren, Jin Zhengyu, Xu Xueming, Jiao Aiquan, Zhou Xing
Food and Machinery
The treatment of corn starch by adding enzyme extrusion technology as material to produce isomalto-oligosaccharide. With the sum content of isomaltose (IG2), panose (P) and maltotriose (IG3) as the yield index of isomalto-oligosaccharide, the parameters were optimized by orthogonal experiment, and the optimum processes for production of ismalto-oligosaccharide from corn starch with enzymatic extrusion were as followed: the extrusion temperature 95 ℃, the water content 45%, and the amount of enzyme 0.8%. And the yield of the ismalto-oligosaccharide with the highest yield could reach over 35%.
Study On Sourdough Bread, Wang Li, Yu Yafang, Qian Haifeng, Zhang Hui, Qi Xiguang
Study On Sourdough Bread, Wang Li, Yu Yafang, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The sourdough and its main microorganism, together with the preparation technology, properties and research status of this kind of bread both domestic and overseas, were introduced in the paper, hoping to provide a new clue for its development and promotion. Finally, a possible development tendency of sourdough bread was also forecasted.
Methods Of Detecting The Content Of Folic Acid In Infant Complementary Food Supplements, Luo Minting, Wu Kegang, Huang Weiqian
Methods Of Detecting The Content Of Folic Acid In Infant Complementary Food Supplements, Luo Minting, Wu Kegang, Huang Weiqian
Food and Machinery
To detect infant complementary food supplements of folic acid, methds of microbiological method, solid-phase-extraction-HPLC and direct-ammonia-extraction-HPLC were utilized respectively. Analyses among the three methods were compared and the most accurate and rapid one was determined. The results showed the direct-ammonia-extraction-HPLC analysis by using the CH3OH-0.05 mol/L KH2PO4 (volum ratio,5∶95; pH 6.3) as mobile phase and controlling the peak time at 6.5 min, and the standard curve coefficient was 0.999 8 with detection limit 0.019 0 mg/L. Compared with the other two methods, this method was simple, rapid, sensitive and reproducible characteristics, and provided an effective theoretical basis to establish method …
Design And Test Of Hot Pressing Extraction Equipment With Composite Rotary Agitation And Auto-Discharging For Bone Extract, Wu Ting, Jia Wei, Zhang Chunhui, Li Xia, Guan Sheng, Han Ling, Yu Qunli
Design And Test Of Hot Pressing Extraction Equipment With Composite Rotary Agitation And Auto-Discharging For Bone Extract, Wu Ting, Jia Wei, Zhang Chunhui, Li Xia, Guan Sheng, Han Ling, Yu Qunli
Food and Machinery
Design a type of hot pressing extraction equipment with composite rotary agitation and auto-discharging, which consists of three parts: tank, composite rotary agitation device and feeding device. The equipment is a horizontal stirring extraction, to avoid the problem that the extract is mixed with the solid material irregularity in conventional extraction method, and greatly increase the heating rate and extraction efficiency. Propelled scraper agitator and mixing paddle type impeller installed spaced equidistant, and the motor can forward and reverse, which make the extraction process and the process of tapping automatic. The use of two dimensional heating via jacket and stirring …
The Dominant Spoilage Bacteria And Their Growth And Decline Law In Fresh Lotus Seeds Storedat The Cold Storage, Wang Jianhui, Wang Xiu, Wang Faxiang, Li Xianghong, Y Ujian, Jin Na, Liu Yongle
The Dominant Spoilage Bacteria And Their Growth And Decline Law In Fresh Lotus Seeds Storedat The Cold Storage, Wang Jianhui, Wang Xiu, Wang Faxiang, Li Xianghong, Y Ujian, Jin Na, Liu Yongle
Food and Machinery
In this study, spoilage bacteria in fresh Xiang lotus seeds preserved at 4 ℃ temperature for 18 d were separated by dilution-plate method. Total genomic DNA was extracted from these strains and then subjected to PCR amplification. Dominant spoilage bacteria were identified using 16S rDNA sequencing for the identification and the law of their growth and declination was drawn. The results showed the four dominant spoilage bacteria in fresh Xiang lotus seeds preserved at the temperature of 4 ℃ were Pantoea dispersa, Staphylococcus epidermidis, Staphylococcus warneri, and Pantoea agglomerans. At the storage temperature of 4 ℃, the growing trends of …
Effect Of Storage Control Method On Quality Of Germ-Left Rice During Storage, Yan Song, Meng Qinghong, Gao Yang, Zhang Zhihong, Yuan Chao, Wang Liqun, Lu Shuwen
Effect Of Storage Control Method On Quality Of Germ-Left Rice During Storage, Yan Song, Meng Qinghong, Gao Yang, Zhang Zhihong, Yuan Chao, Wang Liqun, Lu Shuwen
Food and Machinery
Germ-left rice contains a large amount of nutritional ingredients, but its quality degradation easily occurs. In order to improve the storage quality of germ-left rice, the effects of several packing material and storage parameters on storage time of germ-left rice were investigated. Microwave intensity, gas regulating mode and ambient temperature were selected as influencing parameters, and critical storage duration (responding to fat acid content of 35 mg KOH/100 g DB in germ-left rice) as the indicator on quality evaluation. Response surface methodology was used to analyze the effect regulation of storage parameters on the storage time of the germ-left rice，to …
The Optimization Of Extraction Process Of Insoluble Antioxidant Dietary Fiber From Orange Pomace, Xue Shan
The Optimization Of Extraction Process Of Insoluble Antioxidant Dietary Fiber From Orange Pomace, Xue Shan
Food and Machinery
The enzymes-chemical method was used to extract the insoluble antioxidant dietary fiber (IADF) from the remaining orange pomace after oppressing juice. The single factor experiment and response surface optimization have carried out considering the clearance rate of DPPH free radical as the indicator. The results of response surface showed that the clearance rate of free radicals was best in the condition of liquid ratio 33.58 mL/g, protease dosage of 0.21 mL/g, amylase temperature of 67 ℃ and glucoamylase temperature of 64 ℃, and highest value was up to 3.520 mmol Trolox/100 g IADF.
Optimization Of Preparation Technology And Quality Evaluation Of Nutrition Of Kiwifruit, Xu Mudan, Cao Qing, Mao Gennian, Wei Chenxi
Optimization Of Preparation Technology And Quality Evaluation Of Nutrition Of Kiwifruit, Xu Mudan, Cao Qing, Mao Gennian, Wei Chenxi
Food and Machinery
To study the best formulation of kiwifruit nutritional chewable tablet, the fresh kiwifruit was used as raw material to prepare the fruit powder through slicing, vacuum drying, and crushing. A certain amount of vitamin A and vitamin D were added. According to the single factor experiment, the formulation of kiwi fruit nutrition chewing tablets was also optimized using L9(33) orthogonal experiment. Ultimately, the quality of the prepared tablets was evaluated. The best formulation was 40% fruit power, 25% mannitol, 30% lactose, and 5% glucose, 10% PVP ethanol solution, which was used for soft materials, and 0.5% …
Processing Technology Of Black Adzuki Bean Paste, Zhang Xuelu, Ruan Changqing, Li Fang, Sun Jitao, Liu Wenjing
Processing Technology Of Black Adzuki Bean Paste, Zhang Xuelu, Ruan Changqing, Li Fang, Sun Jitao, Liu Wenjing
Food and Machinery
To make full use of the black adzuki bean resources and make black adzuki bean paste with high nutritional value, the water absorption of black adzuki beans with different soaking temperatures and time, the bean paste rate, sensory evaluation and the texture profile of different cooking time of black adzuki beans paste were determined. The research showed that the optimum process parameters of black adzuki bean paste were: soaking temperature 40 ℃, soaking time 150 min, cooked time 40 min; under this condition, the yeild rate of bean paste reached 72.93%±1.53%. The making black adzuki bean paste was estimated uniform …
In Vivo Toxicity Assessment Of Aflatoxin B1-Contaminated Corn After Ozone Degradation, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yongfu, Yang Dan, Yu Xiaobin, Chen Zhengxing
In Vivo Toxicity Assessment Of Aflatoxin B1-Contaminated Corn After Ozone Degradation, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yongfu, Yang Dan, Yu Xiaobin, Chen Zhengxing
Food and Machinery
Aflatoxin B1-contaminated corn (ACC) (83.0 μg/kg) was treated for 40 min at 90 mg/L ozone. And mice were used to assess the vivo toxicity of ozone treated ACC. Results indicated that compared with basal feedstuff, the mean weight of mice fed with ACC significantly decreased (P＜0.05). Whereas, the liver and kidney/body weight ratio increased significantly (P＜0.05). Alanine transaminase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP) in serum increased significantly (P＜0.05). The total protein (TP), albumin (ALB), and globulin (GLB) content significantly decreased (P＜0.05). When mice were fed with the ozone-treated ACC, no significant differences were observed in the mice …