Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Keyword
-
- Antioxidant activity (61)
- Quality (35)
- Antioxidant (27)
- Polysaccharide (24)
- Texture (22)
-
- Biological activity (19)
- Process optimization (17)
- Flavor (16)
- Physicochemical properties (16)
- Protein (14)
- Structural characterization (14)
- Fermentation (13)
- Food safety (13)
- Polyphenols (13)
- Purification (12)
- Lactic acid bacteria (11)
- Extraction (10)
- Nutritional quality (10)
- Preservation (10)
- Principal component analysis (10)
- Antioxidation (9)
- Polyphenol (9)
- Antioxidant capacity (8)
- Application (8)
- Enzymatic hydrolysis (8)
- Extraction method (8)
- Food (8)
- Nutritional components (8)
- Physicochemical property (8)
- Polysaccharides (8)
Articles 331 - 360 of 1588
Full-Text Articles in Entire DC Network
Influence Of Slip Conditions On The Extrusion Process Of Meshing Co-Direction Twin Screw, Xu Zhen, Liu Zihao, Huang Zhigang
Influence Of Slip Conditions On The Extrusion Process Of Meshing Co-Direction Twin Screw, Xu Zhen, Liu Zihao, Huang Zhigang
Food and Machinery
［［Objective ］］ To investigate the influence of material slip on the inner wall of the barrel and the surface of the screw on the extrusion process of the co -rotating twin screw.［［Methods ］］ The 3D model is designed by the relative motion method,and different slip boundary conditions are set and simulated by the finite element method.The relevant physical field data are obtained by simulation analysis,and the volume flow rate is calculated.The physical field of the extrusion process is studied.［［Results ］］ Compared with the non -slip condition,the pressure in the flow channel decreases,the shear rate decreases,and the viscosity increases under the …
Effect Of Chicory Polysaccharide On The Texture And Storage Quality Of Round Scad Fish Ball, Xue Shan, Lin Jingjuan
Effect Of Chicory Polysaccharide On The Texture And Storage Quality Of Round Scad Fish Ball, Xue Shan, Lin Jingjuan
Food and Machinery
［［Objective ］］ The processing technology of round scad (Decapterus maruadsi) fish balls with chicory polysaccharide was optimized and its storage characteristics were analyzed.[Methods ] The effects of chicory polysaccharide (CP) supplemental level,corn starch supplemental level,salt supplemental level,water supplemental level,complex phosphate supplemental level and gel temperature on the texture and comprehensive score of scad fish balls were investigated.The processing technology of chicory polysaccharide scad fish balls was optimized based on the comprehensive score.The processing technology of chicory polysaccharide scad fish balls was optimized based on the comprehensive score.The microstructure of the fish balls was observed by optical microscope and scanning electron …
Effects Of A Canned Infant Juice Auxiliary Food On Acute Inflammation In Young Mice And Antioxidant Activity, Dai Zhiyong, Deng Bin, Li Jiani, Xiao Zuowei, Zhou Yimiao
Effects Of A Canned Infant Juice Auxiliary Food On Acute Inflammation In Young Mice And Antioxidant Activity, Dai Zhiyong, Deng Bin, Li Jiani, Xiao Zuowei, Zhou Yimiao
Food and Machinery
［Objective ］ To investigate the effects of an infant juice canned auxiliary food on acute inflammation and antioxidant activity in young mice.[Methods ] 70 mice were divided into blank group,model group,low dose group (8.697 9 g/kg ),middle dose group (17.395 8 g/kg ),high dose group (34.791 6 g/kg ),high dose group (69.583 2 g/kg ) and positive drug control group.Adopting croton oil -induced acute ear edema model in mice to evaluate the effects of juice canned supplementary food on acute inflammation in young mice;calculated the swelling rate of left ear in each group of mice except the blank group.The levels …
Study On The Optimization Of The Process Of Extracting Polyporus Umbellatus Polysaccharides By Ultrasonic-Assisted Ionic Liquid And Its Antioxidant Activity, Zhu Miao, Li Zhizhou, Liu Junhai, Lei Xiaoyun
Study On The Optimization Of The Process Of Extracting Polyporus Umbellatus Polysaccharides By Ultrasonic-Assisted Ionic Liquid And Its Antioxidant Activity, Zhu Miao, Li Zhizhou, Liu Junhai, Lei Xiaoyun
Food and Machinery
［［Objective ］］ This study aimed to develop an efficient extraction process for polysaccharides from southern Shaanxi Polyporus umbellatus using ultrasonic -assisted ionic liquid extraction and evaluate the antioxidant activity of the extract. [Methods ] Use the ultrasonic auxiliary ionic liquid method to extract poronalt polysaccharides,and conduct five -level orthogonal experiments on the basis of single -factor testing.Examine the effects of extracting time,extraction temperature,material liquid ratio and 1-ethyl -3-methylimramidazole acetate quality concentration of the extraction rate of pomollagium polysaccharides.Optimize the process of extracting the poriaon polysaccharide in the liquid liquid of the ultrasonic auxiliary ion liquid.Additionally,the DPPH free radicals clearance and …
Study On The Effect Of Polygonum Lapathifolium On The Quality Of Luzhou-Flavor Fuqu, Li Rong, Wei Chunhui, Huang Zhiguo, Ying Chao, Zeng Bo, Ren Zhiqing
Study On The Effect Of Polygonum Lapathifolium On The Quality Of Luzhou-Flavor Fuqu, Li Rong, Wei Chunhui, Huang Zhiguo, Ying Chao, Zeng Bo, Ren Zhiqing
Food and Machinery
［［Objective ］］ This study aimed to develop the application of Polygonum lapathifolium in Luzhou -flavor Fuqu.[Methods ] In the process of making Luzhou -flavor Fuqu,P.lapathifolium was added.The culture conditions such as the addition amount of P.lapathifolium,the inoculation amount of Luzhou -flavor Daqu,the moisture content and the culture time were optimized.The number of bacteria,the number of yeasts and the activity of glucoamylase were used as indicators to determine the optimal culture conditions.Under the optimal process conditions,GC-MS was used to detect the volatile flavor components in Luzhou -flavor Fuqu Baijiu.[Results ] When the addition amount of P.lapathifolium was 8%,the inoculation amount of …
Effects Of Superfine Grinding On Quality Characteristics Of Morchella Esculenta Powder, Zeng Xiaofeng, Yan Mi, Ge Zhixing, Zeng Shunde, Gao Lunjiang
Effects Of Superfine Grinding On Quality Characteristics Of Morchella Esculenta Powder, Zeng Xiaofeng, Yan Mi, Ge Zhixing, Zeng Shunde, Gao Lunjiang
Food and Machinery
［［Objective ］］ In order to explore the effect of superfine grinding on the quality characteristics of Morchella esculenta powder.［［Methods ］］ Vibrating superfine grinding used to prepare M.esculenta powder and the effects of different superfine grinding times on the physicochemical properties and nutrient dissolution were studied.［［Results ］］ With the increase of superfine grinding time,the specific surface area of M.esculenta powder significantly increased,the median particle size D50 decreased gradually,and the micron level could reach in 5 minutes of superfine grinding;The particle size was more well -distributed and the color of the powder was brighter after superfine grinding;The angle of repose,sliding angle and …
Research Progress Of Near Infrared Spectroscopy In Condiments Detection, Yu Xinlei, Zhang Jiahui, Liu Taiang, Yin Mingyu, Wang Xichang
Research Progress Of Near Infrared Spectroscopy In Condiments Detection, Yu Xinlei, Zhang Jiahui, Liu Taiang, Yin Mingyu, Wang Xichang
Food and Machinery
The traditional detection methods for condiments have the disadvantages of time -consuming,high cost and destructive detection,while the near infrared spectroscopy （NIRS ）is a fast,accurate,nondestructive and convenient method,which has been used in condiment industry.With the development of chemometrics,electronic information technology and instrumentation hardware,the near infrared spectroscopy is increasingly improved.This review expounds the classification and common detection methods of condiments,and summarizes the principle,characteristics and rapid detection model of NIRS.The principle,characteristics and rapid detection model of NIRS are outlined.The research progress of near infrared spectroscopy in condiment in recent years is reviewed,including ingredient detection,adulteration identification,brand traceability and quality detection.In addition,the development trend of …
Progress On The Application Of Anthocyanin-Based Composites In Food Preservation And Freshness Indication, Sun Jianming, Li Linlin, Liu Hui, Cao Qianrong, Wang Chukai
Progress On The Application Of Anthocyanin-Based Composites In Food Preservation And Freshness Indication, Sun Jianming, Li Linlin, Liu Hui, Cao Qianrong, Wang Chukai
Food and Machinery
Anthocyanin is a kind of green and safe water -soluble pigment from plants,has excellent antioxidant and antibacterial properties,as well as sensitive pH response.Based on the structure and biological activity of anthocyanins,this review focused on the research progress of anthocyanins in the field of food preservation packaging and freshness indication,and analyzed the application status and development trend of anthocyanin -based composite films and microcapsules as well as anthocyanin -based freshness indication labels.
Research Progress On Digestion , Absorption And Health Efficacy Of Astaxanthin Ester, Du Yufeng, Che Hongxia, Li Xiaoran, Zhou Miaomiao, Hou Peng
Research Progress On Digestion , Absorption And Health Efficacy Of Astaxanthin Ester, Du Yufeng, Che Hongxia, Li Xiaoran, Zhou Miaomiao, Hou Peng
Food and Machinery
Astaxanthin is primarily found in both free and esterified forms in nature,With astaxanthin esters presenting various structural variations.These forms differ significantly in their digestive,absorption,and health -related functions compared to free astaxanthin.This review provides a comprehensive overview of the latest research regarding the sources,digestion and absorption characteristics,and health benefits of astaxanthin esters,based on an analysis of domestic and international studies.It examines how the presence of fatty acids affects the digestion and absorption of astaxanthin ester and discusses their functional activity and potential mechanisms.Additionally,the review highlights existing challenges in the development and utilization of astaxanthin esters.
Research Progress Of Nutrition Intervention In Diabetes Mellitus, Xi Jiecan, Wu Meihua, Huang Sirui, Xia Xinbin
Research Progress Of Nutrition Intervention In Diabetes Mellitus, Xi Jiecan, Wu Meihua, Huang Sirui, Xia Xinbin
Food and Machinery
Nutritional intervention can slow down or prevent diabetes complications,which has become the consensus of scientists around the world,and has attracted the attention of more and more researchers in related fields.Nutritional intervention has gradually achieved remarkable results in the field of diabetes treatment.This article reviews the research progress in this field at home and abroad in recent years from the perspectives of the pathogenesis of diabetes,differences in nutrient requirements,and nutritional intervention strategies for diabetes.This paper expounds on the difference of nutrition requirements in different stages of diabetes and different populations,and puts forward the corresponding nutrition intervention strategies and the implementation plans …
Research Progress Of Plant Extracts In Preservation Of Meat Products, Li Hongyan, Xu Minglei, Zhai Saiya
Research Progress Of Plant Extracts In Preservation Of Meat Products, Li Hongyan, Xu Minglei, Zhai Saiya
Food and Machinery
Plant extracts contain natural active ingredients,offering benefits such as health,ecofriendliness,and sustainability.Traditional chemical preservatives,however,can contribute to environmental pollution and pose health risks,limiting their suitability for long -term use.This underscores the need for natural,eco-friendly preservative solutions..Plant polyphenols and essential oil are the primary plant -derived compounds currently applied in the meat industry,valued for their antioxidant and antibacterial properties.These compounds show promise as natural preservatives,potentially replacing chemical options while preserving the sensory quality and extending the shelf life of meat products.In addition to ensuring food safety and supporting essential processing qualities,plant extracts help preserve the sensory attributes of meat products,thereby extending shelf life.This …
Analysis Of Differential Metabolites During The Secondary Fermentation Of Zhacai, Liu Yuling, Ren Ting, Zhao Zhiping, Luo Yuanli
Analysis Of Differential Metabolites During The Secondary Fermentation Of Zhacai, Liu Yuling, Ren Ting, Zhao Zhiping, Luo Yuanli
Food and Machinery
［［Objective ］］ This study aimed to investigate the changes of metabolites during the secondary fermentation process of Zhacai.［［Methods ］］ After 6 months of salt -dehydrated pickled cabbage,the different metabolites before and after secondary fermentation were determined by liquid chromatography -tandem mass spectrometry (LC-MS/MS ) combined with multivariate statistical analysis.［［Results］］ 147 different metabolites were screened after secondary fermentation,mainly including organic acids and their derivatives,organic heterocyclic compounds,lipids and lipid molecules,phenolic compounds,phenylpropane and polyketone compounds.Bitter amino acids (histidine,arginine,tyrosine and valine ) down -regulated,lactic acid,acetic acid,phenylacetic acid,palmitic acid,linoleic acid,phenolic acid and other substances up -regulated.The Kyoto Encyclopedia of Genes and Genomes (KEGG ) pathway …
A Quadratic Multinomial Regression Model Was Established For Taste Properties Of Main Catechins And Amino Acid Monomers In Green Tea, Ran Qiansong, Liu Zhongying, Liu Xi, Hou Yanshuang, Bao Fushu, Pan Ke
A Quadratic Multinomial Regression Model Was Established For Taste Properties Of Main Catechins And Amino Acid Monomers In Green Tea, Ran Qiansong, Liu Zhongying, Liu Xi, Hou Yanshuang, Bao Fushu, Pan Ke
Food and Machinery
［［Objective ］］ To study the flavor intensity of green tea after mixing the main flavor monomers.［［Methods ］］ Three main catechins [epigallocatechin gallate (EGCG ),epigallocatechin gallate (GCG ),epicatechin gallate (ECG )] and three amino acid monomers (aspartic acid,glutamic acid and theanine ) in green tea were studied by electronic tongue detection technique.The evaluation model of green tea taste attribute was constructed by quadratic polynomial regression analysis.［［Results］］ The intelligent sensory intensity in the matching solution followed the order of umami > astringency > bitter taste.ECG,EGCG interaction with aspartate and glutamic acid had positive effect on bitter taste.Aspartate and glutamic acid had negative effects on …
The Regulatory Mechanism Of Acidic Tea Polysaccharides From Wuyi Rock Tea On Bile Acids In Type 2 Diabetic Rats, Wu Zhong, Yang Jiangfan
The Regulatory Mechanism Of Acidic Tea Polysaccharides From Wuyi Rock Tea On Bile Acids In Type 2 Diabetic Rats, Wu Zhong, Yang Jiangfan
Food and Machinery
［［Objective ］］ This study aimed to investigate the effects of an acidic tea polysaccharide extracted from Wuyi Rock tea "yellow slice" on bile acids in hyperglycaemic rats.［［Methods ］］ In vitro experiments simulating artificial gastric and intestinal fluids were conducted to evaluate the binding capacity of tea polysaccharides to bile salts.The composition of bile acids in the cecal contents was analyzed using Liquid Chromotography with Mass Spectrometry (LC-MS);The relative mRNA expression of bile acid receptors FXR and TGR 5 in rat liver and pancreas of rats were measured,along with Western blot analysis of colonic tissues.［［Results］］ The in vitro experiments demonstrated that …
Analysis And Application Of The Main Functional Components And Biological Activity Of The Cynanchum Auriculatum Royle Ex Wight Leaf In Different Growth Stages, Lin Yan, Shi Yun, Yang Yu, Zhang Yuqian, Bu Jing, Hong Jian
Analysis And Application Of The Main Functional Components And Biological Activity Of The Cynanchum Auriculatum Royle Ex Wight Leaf In Different Growth Stages, Lin Yan, Shi Yun, Yang Yu, Zhang Yuqian, Bu Jing, Hong Jian
Food and Machinery
［［Objective ］］ This study aimed to clarify the functional components and active effects of Cynanchum auriculatum Royle ex Wight leaves,and make use of C.auriculatum Royle ex Wight leaves as resources.［［Methods ］］ Taking the leaves of C.auriculatum Royle ex Wight at different growth stages as the research material,the changes of the main functional components in the leaves of C.auriculatum Royle ex Wight were measured in three different stages:germination stage (May ),growth stage (August ) and deciduous stage (October ).The antioxidant capacity and hypoglycemic activity of the leaves were analyzed and compared,and the leaves were used to make a leaf tea with …
Metabolic Characteristics Of Polysaccharides From Mulberries At Different Maturity Stages During In Vitro Fecal Fermentation, Guo Chenjie, Chen Jianle, Wu Jiaxiong, Cheng Huan, Chen Shiguo, Ye Xingqian
Metabolic Characteristics Of Polysaccharides From Mulberries At Different Maturity Stages During In Vitro Fecal Fermentation, Guo Chenjie, Chen Jianle, Wu Jiaxiong, Cheng Huan, Chen Shiguo, Ye Xingqian
Food and Machinery
［［Objective ］］ This study investigated the in vitro fermentation characteristics and gut microbiota modulation effects of polysaccharides extracted from mulberries at different maturity stages.［［Methods ］］ Polysaccharides from green,red and purple mulberries were subjected to in vitro fermentation using human fecal microbiota.Changes in pH values,short -chain fatty acids (SCFA ) levels and substrate composition were monitored.Gut microbiota composition was analyzed through 16S rDNA sequencing.［［Results］］ Polysaccharides from all three mulberry types were effectively degraded and utilized during fermentation,generating significant levels of SCFAs,including acetic acid,propionic acid,and butyric acid.Purple and red mulberry polysaccharides demonstrated a superior capacity for SCFA production compared to those from …
Effect Of Lily Flavone On Ova Induced Food Allergy, Ju Meiling, Lu Jing
Effect Of Lily Flavone On Ova Induced Food Allergy, Ju Meiling, Lu Jing
Food and Machinery
［［Objective ］］ This study aimed to explore the anti -allergic effect of lily flavone.［［Methods ］］ A mouse food allergy model was induced by egg allergen ovalbumin (OVA ),and different doses of lily flavone were given to intervene.The regulatory effect of different doses of lily flavone on OVA -induced food allergy in mice was analyzed by detecting the indexes of food allergy.［［Results］］ The medium and high dose of lily flavone significantly reduced the levels of serum specific IgE and IgG1 in mice（P<0.05）,and also reduced the level of histamine significantly （P<0.05）.In addition,high dose of total flavones of lily alleviated clinical allergic symptoms and inhibited intestinal inflammation in mice.Further studies found that high dose of lily flavones significantly inhibited the secretion of Th 2 cytokine IL -4 in mouse spleen cells (P<0.05) and promoted the secretion of Th 1 cytokine IFN -γ (P<0.05).［［Conclusion ］］ A certain dose of lily flavone effectively inhibits OVA -induced food allergy in mice,which is related to inhibiting Th 2 type reaction,promoting Th 1 type reaction and regulating Th 1/Th2 type balance.
Optimization Of The Extraction Process Of Ace Inhibitory Peptides From Distillery Waste And Their Antioxidant Activity, Yao Mingcai, Li Feifeng, Luo Guang, Dong Liang
Optimization Of The Extraction Process Of Ace Inhibitory Peptides From Distillery Waste And Their Antioxidant Activity, Yao Mingcai, Li Feifeng, Luo Guang, Dong Liang
Food and Machinery
［［Objective ］］ This study aimed to handle distillery waste effectively,research and develop high -value components within distillery waste,and explore its potential application approaches.［［Methods ］］ Proteins were extracted from distillery waste throuth the ultrasonic -assisted alkali extraction and acid precipitation method.Angiotensin -converting enzyme (ACE ) inhibitory peptides were prepared by enzymatic hydrolysis of the crude protein of distillery waste using a compound enzyme.The extraction process conditions of ACE inhibitory peptides were optimized by single factor experiments and response surface experiments,and their antioxidant activity was investigated.［［Results］］ The optimal conditions for preparing ACE -inhibitory peptided by compound enzymatic hydrolysis were as follows:the ratio …
Optimization Of Extraction Process Of Hemp Seed Protein By Reverse Micelle Method And Study On Its Physicochemical Properties And Digestibility, Li Yunfei, Song Lulu, Zheng Guofang, Xu Ruiqi, Liu Xinyuan, Wang Zhiyuan, Qin Nan
Optimization Of Extraction Process Of Hemp Seed Protein By Reverse Micelle Method And Study On Its Physicochemical Properties And Digestibility, Li Yunfei, Song Lulu, Zheng Guofang, Xu Ruiqi, Liu Xinyuan, Wang Zhiyuan, Qin Nan
Food and Machinery
［［Objective ］］ The process was optimized and the physicochemical properties of the obtained hemp seed protein,extracted by using reverse micelle method,were analyzed.［［Methods ］］ The key factors affecting the extraction rate of protein,such as Aerosol -OT (AOT ) mass concentration,water addition,buffer pH,KCl solution concentration,solid -liquid ratio,extraction temperature and time of pre -extraction process,and pH,KCl concentration,extraction time and temperature of post -extraction progress,were analyzed by single factor analysis and response surface optimization.The solubility,water holding capacity,oil holding capacity and digestion characteristics of the obtained protein were investigated.［［Results］］ The optimal process conditions for the reverse micelle pre -extraction were obtained as follows:AOT mass concentration …
The Effect Of Adding Honeysuckle Pollen On Dough Characteristics And Bread Quality, Shen Fei, Liang Xinhong, Tang Gaoqi, Jia Yanjie
The Effect Of Adding Honeysuckle Pollen On Dough Characteristics And Bread Quality, Shen Fei, Liang Xinhong, Tang Gaoqi, Jia Yanjie
Food and Machinery
［［Objective ］］ This study aimed to explore the effects of honeysuckle pollen applied to bread processing on dough properties,bread quality and anti -digestion properties.［［Methods ］］ The honeysuckle pollen was added to wheat flour at 0%,1%,2%,3%,4%,5% to make bread.The changes of the flour properties,gelatinization properties,bread volume,texture,sensory evaluation,health indexes and in vitro digestion characteristics of the mixed powder were then studied.［［Results］］ Adding honeysuckle pollen increased the water absorption rate of the mixed powder from 64.90% to 72.10%,and the gelatinization temperature of the mixed powder was significantly increased (P<0.05);When the amount of honeysuckle pollen added does not exceed 2%,the specific volume,elasticity and hardness of bread were not significantly affected,and the sensory score reached the highest value when the addition amount of the pollens was 2%.Moreover,the content of resistant starch in bread was significantly increased with the addition of the pollens (P<0.05).［［Conclusion ］］ Adding honeysuckle pollen to bread can improve its quality,enrich its nutritional content,and enhance its digestive resistance.
Research Progress On Different Pickling Techniques And Their Equipment Applications, Dong Junyi, Yao Huanli, Chen Shuai, Lu Jing, Xu Zeyu
Research Progress On Different Pickling Techniques And Their Equipment Applications, Dong Junyi, Yao Huanli, Chen Shuai, Lu Jing, Xu Zeyu
Food and Machinery
The traditional pickling method for meat has a slow pickling speed and uneven pickling solution,which can easily lead to unstable taste and color of the meat.With the deepening of research in recent years,the improvement mechanism of new technologies such as ultra -high voltage and pulsed electric field on the quality of meat pickling has gradually been elucidated and applied in meat pickling.The article reviews the research progress of different pickling techniques and their equipment applications,including ultrasonic pickling technology,vacuum rolling pickling technology,variable pressure rolling pickling technology,ultra -high pressure pickling technology,and pulse electric field technology.The advantages and disadvantages of these techniques and …
Research Progress On Extraction , Purification , Structural Characteristics , Biological Activities , And Application Of Rose Polysaccharides, Yan Shuai
Food and Machinery
As a traditional medicinal and food homologous plant,rose not only has ornamental value,but also contains a variety of bioactive components that are beneficial to human body.Among them,rose polysaccharide is one of its main bioactive ingredients,with a variety of beneficial biological activities,including antioxidant,anti -inflammatory,anti -tumor,anti -diabetes,liver protection and moisturizing.This review summarized the extraction,purification,structural characteristics,biological activities and relationship between structure and activity of rose polysaccharides,and the potential applications of rose polysaccharides were also analyzed and discussed.
3-Monochloropropane- 1,2-Diol Induced Cell Apoptosis In Hk 2 Cells Via Mitochondria-Dependent Pathway, Jin Chengni, Li Yang, Yan Shuaishuai, Xu Jianguo, Peng Xiaoli
3-Monochloropropane- 1,2-Diol Induced Cell Apoptosis In Hk 2 Cells Via Mitochondria-Dependent Pathway, Jin Chengni, Li Yang, Yan Shuaishuai, Xu Jianguo, Peng Xiaoli
Food and Machinery
［Objective］ This study investigated the toxic effects of the food contaminant 3-monochloropropane -1,2-diol (3-MCPD ) on the human renal tubular epithelial cell line (HK2) and examined the underlying mechanisms.［Methods］ Cell viability,morphology,mitochondrial function,enzyme activities,and apoptosis -associated proteins expressions were assessed using MTT assay,Hoechst 33342 staining,biochemical test kits and Western blot,respectively.［Results］］ Results showed a concentration -dependent decrease in cell viability when 3-MCPD was below 80 mmol/L for 24 h.Treatment with 20 and 30 mmol/L 3-MCPD over varying durations also led to a time -dependent reduction in cell viability.Additionally,3-MCPD at 20,40 and 60 mmol/L significantly increased LDH release,decrease mitochondrial membrane potential,and lowered ATP …
Photocatalytic Degradation Of Aflatoxin B 1 Based On Prussian Blue Nanoflower, Zhang Tianyu, Xie Xinhui, Lu Yan, Lu Dai, Shi Xingbo
Photocatalytic Degradation Of Aflatoxin B 1 Based On Prussian Blue Nanoflower, Zhang Tianyu, Xie Xinhui, Lu Yan, Lu Dai, Shi Xingbo
Food and Machinery
［Objective］ To achieve efficient and environmentally friendly degradation of Aflatoxin B1 (AFB1).［Methods］ This work employs a nucleic acid -mediated methodology to synthesize Prussian Blue Nanoflowers (PBNFs ) characterized by highly efficient photo -Fenton catalytic activity,investigating their photodegradation efficacy and mechanisms against Aflatoxin B1 (AFB1).［Results］］ The findings reveal that,under near -infrared light irradiation (NIR),0.5 μg/mL of AFB1 can be completely eliminated within 4 h,which is attributed to the exceptional photo -Fenton performance of the PBNFs photocatalyst.Optimization experiments indicate that increasing the concentrations of hydrogen peroxide (H2O2) and PBNFs,along with enhancing light intensity,significantly facilitates the photocatalytic degradation of AFB1.Reactive oxygen species generated …
Rapid Identification Of The Authenticity Of Iron Rod Yam By In-Situ Mass Spectrometry Based On Random Forest Algorithm, Zhong Hengyan, Chen Chun, Ouyang Yongzhong, Zhou Lin, Guo Weiqing
Rapid Identification Of The Authenticity Of Iron Rod Yam By In-Situ Mass Spectrometry Based On Random Forest Algorithm, Zhong Hengyan, Chen Chun, Ouyang Yongzhong, Zhou Lin, Guo Weiqing
Food and Machinery
［Objective］ To establish a fast and nondestructive analysis method for identifying iron rod yam.［Methods］ Atmospheric pressure chemical ionization mass spectrometry (APCI -MS) was employed to detect the chemical constituents of iron rod yam (TG) and non -iron rod yam (FTG ) from different origins under ambient temperature and pressure,With 200 sets of data collected from each type of TG and FTG,and a total of 3 600 mass spectrometry data points were obtained.Subsequently,the initial level of the mass spectrometry data obtained was analyzed using Principal Component Analysis (PCA ) and the random forest (RF) algorithm.Pattern recognition analysis established a model to …
Research Status And Development Trend Of Solid Food Filling Technology And Equipment, Li Zhenlong, Zhang Ke, Du Zhilong, Zhang Lina, Jian Huabin
Research Status And Development Trend Of Solid Food Filling Technology And Equipment, Li Zhenlong, Zhang Ke, Du Zhilong, Zhang Lina, Jian Huabin
Food and Machinery
The filling of solid food is a key technical problem to be solved in the process of solid food packaging.It has significant advantages in ensuring the uniformity of solid food products and improving food quality.This paper reviews the research status of solid food filling technology and equipment,including the material characteristics and filling requirements of solid food,the classification of filling technology,the main principle and structure of filling equipment,etc.,and analyzes the development trend of solid food filling technology and equipment.The research direction is proposed to provide theoretical basis and technical support for the development of solid food filling technology and the popularization …
Effects Of Different Sterilization Conditions And Packaging Materials On Volatile Flavor Substances Of Sweet Corn In Vacuum Packaging, Wu Kunlong, Liu Biao, Liu Hui, Li Yanpo
Effects Of Different Sterilization Conditions And Packaging Materials On Volatile Flavor Substances Of Sweet Corn In Vacuum Packaging, Wu Kunlong, Liu Biao, Liu Hui, Li Yanpo
Food and Machinery
［Objective］ Study the effects of different sterilization conditions and different packaging materials on the volatile flavor compounds of sweet corn after storage,and also based on microbial conditions and sensory quality to determine the optimal treatment conditions.［Methods］ The types and contents of volatile flavor compounds were analyzed by headspace solid -phase microextraction -gas chromatography -mass spectrometry after 6 months of sterilization treatment and packaging treatment of sweet corn with different packaging materials (PA/CPP,PET/AL/PE ).Detect the total number of bacterial colonies and total color difference.［Results］］ From the perspective of microbial safety,the total number of bacteria in each treatment group was within the …
Effects Of The Conditions Of Frozen Storage And Freeze-Thaw Treatment On The Formation Of Α-Dicarbonyl Compounds In Unwashed Silver Carp Surimi, Su Jie, Li Jiayi, Liu Yongle, Zhou Jinsong, Huang Yiqun, Li Xianghong, Wang Faxiang
Effects Of The Conditions Of Frozen Storage And Freeze-Thaw Treatment On The Formation Of Α-Dicarbonyl Compounds In Unwashed Silver Carp Surimi, Su Jie, Li Jiayi, Liu Yongle, Zhou Jinsong, Huang Yiqun, Li Xianghong, Wang Faxiang
Food and Machinery
［Objective］ To regulate the formation of α-dicarbonyl compounds (α-DCs ) in unwashed silver carp surimi.［Methods］ The levels of 3-deoxyglucosaldosterone (3-DG),glyoxal (GO),pyroacetal (MGO ) and 2,3-butanedione (2,3-BD) were analyzed in surimi during frozen storage and freeze -thaw cycles at -18 ℃ and -60 ℃.The effects of freezing temperature,freezing method,and the addition of an antifreeze agent (enzymatic hydrolysis product of silver carp ) on the formation of these α-DCs were evaluated.［Results］］ After 60 days of storage at -60 ℃,the levels of 3-DG,MGO and 2,3-BD increased by 209%,122% and 139%,respectively,but were significantly lower compared to storage at -18 ℃.GO levels initially increased,peaking on …
Effects Of Different Transport Modes On The Quality Of Live Abalone, Yan Xin, Yao Yanyan, Zhang Xiaoyu, Sun Fei, Ni Tian
Effects Of Different Transport Modes On The Quality Of Live Abalone, Yan Xin, Yao Yanyan, Zhang Xiaoyu, Sun Fei, Ni Tian
Food and Machinery
［Objective］ Investigated the effects of different transport modes on the quality of live abalone.［Methods］ Constant temperature transportation with seawater and low temperature transportation without water were used to simulate transportation for 60 h respectively,and the quality index,metabolic enzyme activity and microstructure of live abalone were determined and evaluated.［Results］］ As time went on,water,crude protein,crude fat,glycogen,pH,and sensory evaluation decreased in both groups,while TVB-N increased.All indicators of abalone in seawater constant temperature group changed slowly,the survival rate of abalone was over 90% by simulated transport for 60 h.However,in no water low temperature group,the abalone began to die at 30 h,and the vitality,odor and …
Nondestructive Detection Of Chilled Mutton Ph Value Using Hyperspectral Imaging Technique, Li Mengyuan, Zhang Wenguang, Jiang Xinhua, Xu Ziyang, Shi Caixia
Nondestructive Detection Of Chilled Mutton Ph Value Using Hyperspectral Imaging Technique, Li Mengyuan, Zhang Wenguang, Jiang Xinhua, Xu Ziyang, Shi Caixia
Food and Machinery
［Objective］ To detect the pH value of chilled mutton quickly and non -destructively.［Methods］ Visible/near -infrared hyperspectral (400~1 000 nm) imaging technology was used to collect scattering images on the surface of chilled mutton,and the reflectance spectral curve of the region of interest of the sample was extracted to obtain the original spectral data.Four single methods of savitzky -golay (SG),multiplicative scatter correction (MSC ),standard normal variant transformation (SNV ) and first -order derivative (FD) and three combination methods of MSC -SG,SNV -SG and FD -SG were used to preprocess the original spectral data.Linear regression model:partial least squares regression (PLSR ) and …