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Articles 1561 - 1588 of 1588
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Progress On Refrigeration Systems And Cold Storage Methods Of Fishing Boats, Zhu Shixin, Xie Jing, Guo Yaojun, Wang Jinfeng, Tang Yuanrui
Progress On Refrigeration Systems And Cold Storage Methods Of Fishing Boats, Zhu Shixin, Xie Jing, Guo Yaojun, Wang Jinfeng, Tang Yuanrui
Food and Machinery
In the process of fishing on boats, refrigeration technology has a direct impact on the nutrition and economic value of catches. Based on the analysis of different refrigeration systems and methods of cold storage, the resent research progress on refrigeration systems was summarized, which might be useful to provide the basis for the improvements and optimization design of refrigeration system on the fishing boats. At present, there were four methods to keep the catches fresh by low temperature, such as iced preservation, sea water preservation, partial freezing preservation and freezing preservation. Among them, the former three refrigerated preservation methods usually …
Research Development On Preservation Methods Of Salmon, Zhang Ning, Xie Jing
Research Development On Preservation Methods Of Salmon, Zhang Ning, Xie Jing
Food and Machinery
Salmon has a delicious tasty and rich nutrition, but it’s perishable. Several current preservation methods such as cold storage, super-chilled storage, ice storage, controlled atmosphere were reviewed. The principles and characteristics of these methods were introduced. A review of research status in the preservation methods of salmon was analyzed, at the same time, some existing problems and future development trends of the preservation methods of salmon were also proposed.
Structural Evaluation Of Peanut Protein Isolates During Oxidation By Ftir, Ye Lin, Liao Yu, Zhao Mouming
Structural Evaluation Of Peanut Protein Isolates During Oxidation By Ftir, Ye Lin, Liao Yu, Zhao Mouming
Food and Machinery
Peanut protein isolates (PPI) was oxidized by peroxyl radicals derived from 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) and the secondary structure of oxidized PPI were evaluated. Structural changes of PPI were elucidated using Fourier transform infrared spectroscopy (FTIR). Fourier deconvolution combined with iterative curve fitting was used to analyze the amide I of FTIR. After deconvolved amide I FTIR bands, ten major bands associated with conformation of proteins were distinctly observed. Changes in the bands at 1 618 cm-1 and 1 682 cm-1, which arise from the aggregated intermolecular β-sheets, indicated that protein aggregation occurred during PPI oxidation. Quantitative …
Study On Enzyme Screening Of Rice Immune Active Peptide, Wang Lu, Chen Yuehua, Xu Zhou, We Nli, Bu Hanping, Cheng Yunhui
Study On Enzyme Screening Of Rice Immune Active Peptide, Wang Lu, Chen Yuehua, Xu Zhou, We Nli, Bu Hanping, Cheng Yunhui
Food and Machinery
The hydrolysis processes of rice protein by had been studied 9 proteinases including Neutrase, Acalase 2.4 L, Papain, Pepsin, Trypsin, Flavourzyme, Acid protease, Protamex and Bromelain, and the immune activities of 9 protein hydrolysate had been considered. The results showed that Trypsin can be used as the optimum hydrolytic enzymes for the preparation of rice immune active peptide whose value-added index (stimulating index, SI) to mice macrophage (RAW264.7) is 1.597 (1 000 μg/mL); the enzymatic hydrolysis had the highest percentage of components with relative molecular mass <1 000, to 74.11%.
Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction, Yuan Bo, Xu Hongbin, Sun Kaifeng, Zhou Taoyi
Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction, Yuan Bo, Xu Hongbin, Sun Kaifeng, Zhou Taoyi
Food and Machinery
The iodione in infant formula is extracted with water, and proteins are precipitated using potassium ferrocyanide and zinc acetate. Then got sample clarified by filtration. By Sample solutions were measured with the inductively coupled plasma mass spectrometry (ICP-MS), which the 130Te as an internal standard for quantitative analysis. This method is simple and fast, with which the detection limit is 0.10 mg/kg, the recovery rate is 90.8%～109%, the correlation coefficients is over 0.999, and the precision (RSD) is less than 2%.
Interaction Between Food Components And Packaging Materials With Hpp, Cheng Xin, Tang Yali, Wang Shujuan, Fang Yan
Interaction Between Food Components And Packaging Materials With Hpp, Cheng Xin, Tang Yali, Wang Shujuan, Fang Yan
Food and Machinery
To study the structure and property, the interaction between the material and the food simulant under High Pressure Processing (HPP). Two kinds of plastic films including PA/PE and PET/PE which have the contents of soy protein, fats and other food were processed under ultra-high pressure condition, stored a certain period and measured the interaction between the food contents and packaging materials under different pressure and dwell time. The results show that: the performance of high pressure treatment of two polymer packaging materials is better than the packaging materials which are not to be treated in a certain storage period; Holding …
Study Of Joint Preservation Packaging Technology Of Fresh-Cut Lettuces, Guo Juan, Zhang Jin, Yan Dandan
Study Of Joint Preservation Packaging Technology Of Fresh-Cut Lettuces, Guo Juan, Zhang Jin, Yan Dandan
Food and Machinery
As the evaluation indexes with the sensory characteristics, weight loss and nutrition, the effects were studied, including fresh-cut lettuces through using controlled storage temperature, choosing different packaging films as well as using modified atmosphere packaging technology. The results showed: if its water loss ratio reaches 3%～5%, and the chlorophyll content is less than 2.2 mg/g, they would lose food value. The best storage temperature is 5～10 ℃. By using the nanomaterials to package fresh-cut lettuces until 14 days under certain conditions, the weight loss was 1.4% and Vc content was 1.38 mg/100 g. By using the MAP technology to package …
Effects Of Fish Brain Phospholipids On Lipid Metabolism In Mice, Li Hui, Fu Jiaqi, Yu Weiwei, Hu Jianen, Wu Long, Lu Hang
Effects Of Fish Brain Phospholipids On Lipid Metabolism In Mice, Li Hui, Fu Jiaqi, Yu Weiwei, Hu Jianen, Wu Long, Lu Hang
Food and Machinery
The effects of fish brain phospholipids on lipid levels in mice were measured. ICR mice were chosen as experimental animals, which were randomly divided into five groups, normal control group fed the basal diet, the rest of the groups fed with high fat diet. The results showed that the fish brain phospholipids can significantly reduce serum TC, TG and LDL-C levels. The results showed that the fish brain phospholipids have hypolipidemic effect.
Optimization Of Extraction Process And Analysis Of Subunit Component Of Glutelin From Euryale Ferox Seed, Li Wei, Mao Jian, Chen Ting, Qi Bin
Optimization Of Extraction Process And Analysis Of Subunit Component Of Glutelin From Euryale Ferox Seed, Li Wei, Mao Jian, Chen Ting, Qi Bin
Food and Machinery
In order to optimize the extraction process and analysis of subunit component of glutelin from Euryale ferox seed, the effect of four variables including liquid/material ratio, temperature, time and sodium hydroxide concentration on the extraction yield of glutelin was investigated by alkali solution and acid isolation. The glutelin extraction model was fitted by means of Box-Behnken design. Moreover, the subunit component of glutelin from Euryale ferox seed was analyzed. The results indicated that the optimum conditions for glutelin in Euryale ferox were determined as 10.3 (V/m), 51 ℃, 2.2 h, 4.5 g/L for liquid/material ratio, temperature, time and sodium hydroxide …
Process Investigation On Selenium-Protein From Selenium-Enriched Tea By Repeated Freezing And Thawing Alkali Extraction, Wang Jun, Dong Wenbin, Lang Fulian, Gao Erdong, Gou Jingxuan
Process Investigation On Selenium-Protein From Selenium-Enriched Tea By Repeated Freezing And Thawing Alkali Extraction, Wang Jun, Dong Wenbin, Lang Fulian, Gao Erdong, Gou Jingxuan
Food and Machinery
Orthogonal test was carried on, choosing four factors: liquid-solid ratio, alkali concentration, extraction times and temperature, three levels to optimize the extracting technology of selenium-protein, on the basis of single factor experiments. Through this test, a series of related coefficients about alkaline extraction assisted by freeze-thaw method were optimized. The optimum extraction technological conditions were obtained as follows: NaOH solution 0.1 mol/L, solid-liquid ratio 60︰1 (Ｖ︰m), extracting temperature 70 ℃, extracting time 3 h ,and extracting times twice,. Under these conditions, the extraction ratio of selenium-protein was 60.93%, the purity of which was 52.07%. The resulting crude protein was further …
Technology Of Flavorful And Nutritional Camellia Oil, Chen Zhixiang, Zhou Bo, Liang Yongming, Zhong Haiyan
Technology Of Flavorful And Nutritional Camellia Oil, Chen Zhixiang, Zhou Bo, Liang Yongming, Zhong Haiyan
Food and Machinery
In order to investigate the effect of roasting on quality of pressed camellia oil, different roasting temperature, and roasting time were selected during roast process. Oil yield, physicochemical properties, fatty acid and volatile flavor components were determined. The result showed that the roasting under 155 ℃ for 15 min was the optimum condition not only for the volatile flavor composition, but also for the physicochemical indices. The fatty acid composition had little bit change with different roasting temperature, roasting time. Most indicators of the oil pressed under above conditions can meet the requirements the first grade oil in GB 11765—2003, …
Progress Of Foodborne Antioxidant In Neurodegenerative Diseases, L Vzhaoliang, Xu Zhou, We Nli, Y Uhuixin, Zhang Li, Chen Gyunhui
Progress Of Foodborne Antioxidant In Neurodegenerative Diseases, L Vzhaoliang, Xu Zhou, We Nli, Y Uhuixin, Zhang Li, Chen Gyunhui
Food and Machinery
Neurodegenerative diseases (NDs) are caused by the loss of neurons, and worsen with the passage of time, to result in dysfunction. A large number of studies have found most neurodegenerative diseases had associations with the oxidative process and free radical damage. In recent years, foodborne antioxidants such as vitamin, flavonoids and other polyphenolics, polysacharides and saponins are used in the prevention and treatment of the NDs. This review indicates the relationship between oxidative stress and NDs, and focuses on the role of various foodborne antioxidants in the prevention of neurodegenerative diseases.
Review On Extraction Methods And Function Activity Of Blueberry Polyphenols, Wu He, Wang Yuanliang, Zhao Lin, Liu Anran, Chen Chouwei
Review On Extraction Methods And Function Activity Of Blueberry Polyphenols, Wu He, Wang Yuanliang, Zhao Lin, Liu Anran, Chen Chouwei
Food and Machinery
Blueberry polyphenols, as efficient bio-active substances, play an important role in anti-oxidation and subhealth improvement. Besides of conventional resolving extraction, methods of high efficiency and extraction rate also have been applied to it with the development of technology; functional studies also have gradually developed to the molecular and cellular level. For the purpose to offer an advisory opinion for further discuss, the research progresses of solvent, ultrasonic, enzymatic, microwave-assisted extraction process; and the ability of slowing down the occurrence of malignant diseases, improving sub-health state of human body of blueberry polyphenols are summarized in this passage.
Nutrient Value And Health-Care Functionof Xiang-Lotus And Its Development In Food Industry, Wang Liangliang, Xia Yanbin, Ren Mei
Nutrient Value And Health-Care Functionof Xiang-Lotus And Its Development In Food Industry, Wang Liangliang, Xia Yanbin, Ren Mei
Food and Machinery
Xiang-lotus is rich in nutrition with numerous health benefits and nutrition will be improvement after germination. This paper introduced the nutrient value and health care function of Xiang-lotus, development and utilization in food industry. It can provide a research reference for intensive processing and comprehensive utilization as well.
Change Pattern Of Nutrition Composition During Germination Of Three Kind Of Soybean, Wang Hongtao, Chen Cheng, Yu Fang, Chen Baohong
Change Pattern Of Nutrition Composition During Germination Of Three Kind Of Soybean, Wang Hongtao, Chen Cheng, Yu Fang, Chen Baohong
Food and Machinery
The nutrient compositions’ change of green beans, black beans, soybean were studied during sprouting in order to provide experimental basis for the sprouting soybean food production and processing. Control soybean germination conditions by using a certain temperature and humidity, regular sampling and assay sprouted soybean’s crude protein, crude fat, reducing sugar, Vc and isoflavone’s content. The results show that: the protein content of green beans, soybean and black beans after seven days’ germination increased by 24.03%, 24.28% and 22.88% respectively than after one day’s germination, the reducing sugar content increased by 129.06%, 127.17% and 125.73% respectively; the Vc content increased …
Analysis On Feasibility Of Detection Of Melamine In Liquid Milk Based On Near-Infrared Spectroscopy, Cheng Wenyu, Guan Xiao, Liu Jing
Analysis On Feasibility Of Detection Of Melamine In Liquid Milk Based On Near-Infrared Spectroscopy, Cheng Wenyu, Guan Xiao, Liu Jing
Food and Machinery
The reasonability using near-infrared spectra (NIRS) for detection of melamine in liquid milk were studied. NIRS of samples were obtained by Fourier Transform Infrared Spectroscopy(FTIR) spectrometer, samples of liquid milk with adding melamine were analyzed while characteristic signals were extracted by wavelet transform and principal component analysis. Quantitative analysis was taken by General the Regression Neural Network(GRNN) for the diffuse reflectance spectroscopy of liquid milk adding melamine first. The result is not satisfactory enough that when concentration of melamine is lower than 0.05%, the R2 of predict model is only 0.567. Qualitative discrimination by support vector machine was carried …
Determination Of Twelve Elements In Jujube By Inductively Coupled Plasma Atomic Emission Spectrometry (Icp—Aes), Chen Kai, Li Jinyu, Li Qiong, Li Huanrong
Determination Of Twelve Elements In Jujube By Inductively Coupled Plasma Atomic Emission Spectrometry (Icp—Aes), Chen Kai, Li Jinyu, Li Qiong, Li Huanrong
Food and Machinery
A method was developed using ICP-AES for the simultaneous determination on the content of trace heavy metals including Na, Mg, Al, K, etc in 3 spieces of jujube of Xin Jiang district. The correlation index of method was greater than 0.998; Determination of elements in addition to the individual value, RSD is less than 5%. The results showed that: xinjiang jujube had rich mineral elements content, which especially in K (＞12 277 μg/g), Ca (＞785 μg/g), Mg (＞ 646 μg/g), Na (425 μg/g), Al (＞179 μg/g), Fe (＞22 μg/g) content is higher, the K and Fe content of Aksu jun …
Study On Preparation Of Body Wall Hydrolysate Of Starfish Asterina Pectinifera And Antioxidant Activity Detection, Li Yubo, Ji Xiaolin, Liu Shan, Zha Yue, Xin Qiuyan, Qi Hang
Study On Preparation Of Body Wall Hydrolysate Of Starfish Asterina Pectinifera And Antioxidant Activity Detection, Li Yubo, Ji Xiaolin, Liu Shan, Zha Yue, Xin Qiuyan, Qi Hang
Food and Machinery
Hydrolysate was extracted from starfish Asterina pectinifera, the starfish Asterina pectiniferas were hydrolyzed with pepsin, neutrase and trypsin under their optimal conditions to obtain the hydrolysate, and the antioxidant activity of hydrolysate was detected by using electron spin resonance(ESR) spectroscopy The results indicated that the DPPH radical and hydroxyl radical scavenged ability increased with the increasing concentration of hydrolysate; at the concentration of 20 mg/mL, the clearance rate of pepsin group, neutrase group and trypsin group on DPPH radical were(5225±014)%, (6830±037)% and (4627±047)% respectively, and the rate of hydroxyl radical were(7261±017)%, (8182±079)% and (5677±028)% respectively.
Study On Antitumor Activities Of Five Kinds Of Wild Edible Mushrooms In Changbai Mountain, Li Xue, Li Pengfei, Li Xiaodong, Yu Ting, Jin Qiankun, Cui Chengbi
Study On Antitumor Activities Of Five Kinds Of Wild Edible Mushrooms In Changbai Mountain, Li Xue, Li Pengfei, Li Xiaodong, Yu Ting, Jin Qiankun, Cui Chengbi
Food and Machinery
To study the anti-tumor activities of wild edible mushrooms of the Changbai Mountain, the experiment selected Ganoderma Lucidum, Inonotus Obliquus, Phellinus, Hericium Erinaceus, Lentinula Edodes five kinds of Changbai Mountain wild edible mushrooms as materials, the experiment was divided into in vitro and in vivo study. The inhibition effect of tumor cells was tested by MTT method, and the inhibition ratio of mouse sarcoma S-180 was calculated in vivo study. The results showed that Ganoderma Lucidum has the highest inhibition ratio on the HeLa and HepG2 cell lines. Phellinus has the highest inhibition rate on MCF-7 cell line, Hericium Erinaceus …
Analysis Of Nutritional And Bioactive Components Of Solid-State Fermented Substrate Of Isaria Cicadae, Yu Shijun, Chai Xinyi, Fan Meizhen
Analysis Of Nutritional And Bioactive Components Of Solid-State Fermented Substrate Of Isaria Cicadae, Yu Shijun, Chai Xinyi, Fan Meizhen
Food and Machinery
In the present work, the nutritional and bioactive components of the solid-state fermented substrate of I. cicadae were studied. And the results indicated that the contents of protein, total sugar and fat acid were 16.17%, 38.87% and 1.43%, respectively. The unsaturated fat acid content was 1.18%. The amino acid profile was analyzed and lysine was the first restrictive amino acid in the FAO/WHO model. The contents of vitamin E and C were 1 833 mg/kg and 239 mg/kg, respectively. Furthermore, the fermented substrate contained adenosine, mannitol and polysaccharide. This work provided basic information for the further development of Fermented Substrate …
Preparation Of Germinated Soybean Milk With Household Soymilk Machine, Jin Zixin, Yang Ruijin, Zhu Shengbo, Liu Xinjuan, Zhang Wenbin
Preparation Of Germinated Soybean Milk With Household Soymilk Machine, Jin Zixin, Yang Ruijin, Zhu Shengbo, Liu Xinjuan, Zhang Wenbin
Food and Machinery
The objectives of this study were to optimize pulverizing and boiling process for germinated soybean milk. Pulverizing temperature and boiling time were explored through single-factor experiments and the optimal temperature was figured out as 70 ℃ and boiling time as 4 min.With optimized process, content of γ-aminobutyric acid, total freeamino acids, essential freeamino acids in the germinated soybean based milk were 1.36 mg/100 g, 0.455 g/100 g, and 0.219 g/100 g, respectively. Compared with dry soybean milk, the above contents were 3.68, 1.34, 8.87 folds increased respectively. Despite that the trypsin inhibitor activity (TIA) was 1.27 times that of dry …
Optimization On Technology Of Potato Yogurt, Wu Jianmin, Liu Shaojun, Shao Songlin
Optimization On Technology Of Potato Yogurt, Wu Jianmin, Liu Shaojun, Shao Songlin
Food and Machinery
To reseach technology of the potato yogurt，the technology and formulation of potato yogurt inoculation of the ferment,fermentation time,temperature and other parameters were studied. The optimum technological conditions of potato yogurt were optimized.The optimum formulation was as followed: potato juice to milk 20∶70(V∶V), sugar 4%(m/V), Starter cultures 8%（V/V）, ferment time 6 h.
Processing Technology Of Rosa Sterilis Yoghourt Buccal Tablets, Yan Xiaoyue, Liu Xing, Li Yongfu, Chen Qinfang, Zhong Yaoguang, Wang Zhengwu
Processing Technology Of Rosa Sterilis Yoghourt Buccal Tablets, Yan Xiaoyue, Liu Xing, Li Yongfu, Chen Qinfang, Zhong Yaoguang, Wang Zhengwu
Food and Machinery
Rosa sterilis, sericin peptides and skim milk were used as raw materials to produce yoghourt buccal tablets of the ratio of raw materials and preparation conditions, which could enrich yoghourt buccal tablets varieties in the market and improve their nutritional value. The results showed that the optimal co-fermentation time was 4 hours, the best ratio of Rosa sterilis, xylitol and dried skim milk 2∶5∶10 and the content of magnesium stearate 2%. The yoghourt buccal tablets were nutritive and suitable sour and sweet, rich in yogurt flavor and the fruital of Rosa sterilis, whose nutritional and hygienic indexes could meet the …
Development Andchallenge Of 3d Print In The Food Industry, Li Guangling
Development Andchallenge Of 3d Print In The Food Industry, Li Guangling
Food and Machinery
With the rapid development of 3D printing technology, its applications expand into the field of architecture, industrial design and orthopedic from the traditional mold manufacturing. The cost reduction is benefited from the development of opening hardware technology. In the food industry, 3D food printing will have a profound impact on shortage of food supply, individual needs. But there are also many challenges in material limitations, taste, safety, cost and psychological disorders which 3D food printing must face.
Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying, Yan Shasha, Duan Xu, Ren Guangyue, Liu Wei
Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying, Yan Shasha, Duan Xu, Ren Guangyue, Liu Wei
Food and Machinery
Microwave freeze-drying is a rapid dehydration technique that can be applied to certain foods, particularly to seafoods, and fruits and vegetables. MFD involves much less drying time and energy consumption than conventional freeze-drying methods, and also improves product quality. The article presents the principles of microwave freeze-drying, the research progress of heat and mass transfer mathematical simulation at home and abroad, the detection technology online, and the dielectric properties of materials taken into account in the drying process simulation. After analyzing the problems, the trend of numerical simulation of freeze-drying is predicted.
Research Progress Of Health Functions Of Wheat Bran, Du Zhenya, Chen Fusheng, Bu Guanhao
Research Progress Of Health Functions Of Wheat Bran, Du Zhenya, Chen Fusheng, Bu Guanhao
Food and Machinery
As one of the important dietary fiber source, wheat bran contains various active polysaccharides, phenolic compounds and others physiologically active substances, which plays an important role in human health. Mainly introduced and prospected the function of wheat bran in relieving constipation, colon cancer, diabetes and other.
Progress On Aflatoxin Removing Technique, Cao Ming, Fan Mingtao
Progress On Aflatoxin Removing Technique, Cao Ming, Fan Mingtao
Food and Machinery
Aflatoxin B1 is the best toxicity and carcinogenicity in the aflatoxin, and it is listed inⅠA level carcinogens by international tumor research institutes. Recently, it becomes the hot spot on how to get a method with high efficient, safe for aflatoxin removing. Meanwhile, summarizes the technologies for aflatoxin removing by physical, chemical and biological methods in this paper, including physical adsorption, extrusion, irradiation, microwave degradation, ozone degradation, ammonia fumigation, biological adsorption, biodegradable etc.. Moreover, the development of aflatoxin B1 removing is also prospected.
Teaching Reform And Practice Of Food Nutrition Based On Constructivism, Nie Xiaohua, Sun Peilong, He Jinzhe, Meng Xianghe
Teaching Reform And Practice Of Food Nutrition Based On Constructivism, Nie Xiaohua, Sun Peilong, He Jinzhe, Meng Xianghe
Food and Machinery
Food nutrition is an important foundation course of food science and engineering. In order to improve the teaching quality, the teaching reform and practice was developed on the basis of the content, style and practice by using constructivism theory. It stimulated the students’ subjective initiative and practice competence, and. good teaching effect has been received.