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Factors Influencing The Stability Of Vitamin A In Infant Noodles, Li Qingqing, Liu Shuyi, Li Qiuyu, Dai Zhiyong
Factors Influencing The Stability Of Vitamin A In Infant Noodles, Li Qingqing, Liu Shuyi, Li Qiuyu, Dai Zhiyong
Food and Machinery
［Objective］ To clarify the main causes of vitamin A loss during the processing and storage of infant noodles.［Methods］ Wheat flour with different protein contents was selected,and iron elements of different price ranges were added to prepare the straight strip -shaped noodles,butterflies -shaped noodles and extruded noodles.The effects of protein content,iron element,processing technology and packaging on vitamin A were studied.［Results］］ The results showed that as the protein content in wheat flour decreased,the loss rate and attenuation rate of vitamin A in noodles gradually increased.Vitamin A had the fastest rate of attenuation rate in the first 10 days.Compared with the straight strip …
The Improving Effects Of Probiotic Fermented Tomato Juice Combined With High-Intensity Interval Training On Diabetic Cardiomyopathy In Mice, Li Yahui
Food and Machinery
［Objective］ Seeking a comprehensive therapeutic approach to address multiple pathological processes in Diabetic Cardiomyopathy (DCM ).［Methods］ Randomly divided all mice into control group,DCM group,DCM +PFTJ group,DCM +HIIT group,and DCM +PFTJ +HIIT group.Used intraperitoneal injection of streptozotocin combined with high -fat diet to treat mice,and treated them according to the experimental plan for 16 weeks.Recorded the heart weight to body weight ratio (HW/BW ),detected cardiac function using small animal ultrasound imaging system,and assessed the pathological damage of the heart by detecting the levels of lactate dehydrogenase (LDH ),creatine kinase (CK),troponin I,IL-6,IL-1β,and TNF -α in the serum,combined with hematoxylin and eosin staining.At …
Optimization Of The Preparation Process Of Hypotensive Peptide Of Agrocybe Cylindracea, Wu Jinyao, Yin Mingyue, Yang Meihua, Kang Jingjing
Optimization Of The Preparation Process Of Hypotensive Peptide Of Agrocybe Cylindracea, Wu Jinyao, Yin Mingyue, Yang Meihua, Kang Jingjing
Food and Machinery
［Objective］ This study aimed to determine the optimal extraction process for antihypertensive peptide from Agrocybe cylindracea to achieve higher yield and enhanced activity.［Methods］ With the polypeptide yield and ACE inhibition rate as the evaluation index,the effects of enzyme type,substrate concentration,enzyme concentration,pH value,reaction time,reaction temperature and other single factors on the antihypertensive peptide and its activity were investigated,and the optimal extraction process of antihypertensive peptide was optimized by response surface.［Results］］ The optimal extraction conditions were as follows:substrate concentration of 5.4%,enzymolysis duration of 8 h,reaction temperature was 23.3 ℃,pH 8.0,and neutral protease dosage of 2 g.Under the control of these conditions,the antihypertensive …
Optimization Of Brewing Process And Quality Analysis Of Vitis Quinquangularis Rehd Juice Beer, Gan Huiting, Yang Jingjing, Hao Junguang, Hou Hui, Pang Tingcai
Optimization Of Brewing Process And Quality Analysis Of Vitis Quinquangularis Rehd Juice Beer, Gan Huiting, Yang Jingjing, Hao Junguang, Hou Hui, Pang Tingcai
Food and Machinery
［Objective］ To broaden the product form of Vitis quinquangularis Rehd processing,and develop a fruit and vegetable juice beer with Yeniang No.2 Vitis quinquangularis Rehd juice as raw material.［Methods］ On the basis of fixed Monascus rice powder additive concentration of 1.5 g/L,Qindaodahua hop additive concentration of 0.6 g/L and Fruity yeast inoculation amount of 0.4 g/L,the optimization process was studied by single factor test and response surface test with alcohol content,total acid,total polyphenol and sensory score as evaluation indexes.［Results］］ The fermentation temperature of 18.0 ℃,the initial wort concentration of 11.09 °P,and the dilution of Vitis quinquangularis Rehd juice of 8.13 mL/ …
Research Progress On Hypoglycemic Effect Of Coarse Grain Bread Fermented By Lactic Acid Bacteria And Yeast, Yang Huan, Liu Jingke, Li Pengliang, Liu Jing, Zhang Aixia
Research Progress On Hypoglycemic Effect Of Coarse Grain Bread Fermented By Lactic Acid Bacteria And Yeast, Yang Huan, Liu Jingke, Li Pengliang, Liu Jing, Zhang Aixia
Food and Machinery
Coarse grain bread fermented with lactic acid bacteria and yeast is rich in functional components,such as dietary fiber and polysaccharide,which can help regulate blood sugar levels.This review explores the synergistic effects of lactic acid bacteria and yeast during the fermentation of coarse grains and their role in enhancing the bread's hypoglycemic properties.Specifically,it examines three key mechanisms:promoting the release,generation and transformation of hypoglycemic active ingredients and inhibiting the activity of blood sugar -related enzymes,and looks forward to the future development direction.
Progress In The Synthesis , Characterization , And Biological Activity Of Polyphenol Pectin Complexes, Li Peijun, Cao Xingye, Xie Runsheng, Tang Hui, Zhong Ruimin
Progress In The Synthesis , Characterization , And Biological Activity Of Polyphenol Pectin Complexes, Li Peijun, Cao Xingye, Xie Runsheng, Tang Hui, Zhong Ruimin
Food and Machinery
Pectin,known for its excellent physical properties,is widely utilized across various fields,including food,medicine and cosmetics.Polyphenols,although highly bioactivity,often suffer from poor solubility and low bioavailability.Grafting polyphenols onto pectin enhances the functional value of both pectin and polyphenols.The synthesis method of polyphenols -pectin complex (non-covalently bound and covalently bound ),structural characterization (ultraviolet -visible spectroscopy,Fourier transform infrared spectroscopy,nuclear magnetic resonance hydrogen spectroscopy,scanning electron microscope,X-ray diffraction,differential scanning calorimetry,and thermogravimetric analysis ),biological activity (antioxidant activity,antibacterial activity,and antitumor activity ).Lastly,the diverse applications of polyphenol -pectin complexes in multiple fields and their potential for future development are explored.
Research Progress On The Antibacterial Mechanism Of Natural Plant Extracts And Its Application In Meat Preservation By Combining With Modern Emerging Technologies, Xu Yuanliu, Liu Didi, Wang Zhaodan, Xiao Guosheng, Tang Huali
Research Progress On The Antibacterial Mechanism Of Natural Plant Extracts And Its Application In Meat Preservation By Combining With Modern Emerging Technologies, Xu Yuanliu, Liu Didi, Wang Zhaodan, Xiao Guosheng, Tang Huali
Food and Machinery
Natural plant extracts are emerging as a new class of preservative in the food industry,offering advantages such as being green,safe,non -toxic,and highly effective in inhibiting bacterial growth.However,their specific antimicrobial activity and underlying mechanism remain incompletely understood,and their applications require further exploration and optimization.This review analyzed and summarized the types of active ingredients and bacteriostatic effects of common natural plant extracts,and explored their potential bacteriostatic mechanisms as well as the synergistic effects of these extracts used for meat preservation in combination with emerging food preservation technologies.
Effect Of Nacl Concentration On Stability Of High Internal Phase Emulsions Of Insoluble Fiber From Rice Bran/Soybean Protein Isolate, Long Zhao, Xue Jing, Wang Zhixiao, Xu Jucai, Fu Xiangjin
Effect Of Nacl Concentration On Stability Of High Internal Phase Emulsions Of Insoluble Fiber From Rice Bran/Soybean Protein Isolate, Long Zhao, Xue Jing, Wang Zhixiao, Xu Jucai, Fu Xiangjin
Food and Machinery
［Objective］ This paper aims to broaden the application of insoluble dietary fiber from rice bran (RBIDF ) in food.［Methods］ The impact of NaCl concentration (ranging from 0 to 100 mmol/L ) on the stability of high internal phase emulsions (HIPEs ) co-stabilized by RBIDF and soybean protein isolate at pH 2,with RBIDF additions of 0.20 and 0.30 g/100 g,was studied by analyzing ζ-potential,particle size distribution,rheological properties,visual appearance,and freeze -thaw stability.［Results］］ All emulsions under different NaCl concentrations exhibited robust gel -like network structures.When RBIDF was added at 0.20 g/100 g,and NaCl concentration exceeded 25 mmol/L,the viscoelastic behavior gradually intensified with increasing …
Segmented Microwave Vacuum Drying Process And Flavor Of Hezhou Taro, Lu Hui, Luo Yuan, Gong Yuwen, Song Yongxin, Li Guanli, Luo Yanghe, Li Xiaochun
Segmented Microwave Vacuum Drying Process And Flavor Of Hezhou Taro, Lu Hui, Luo Yuan, Gong Yuwen, Song Yongxin, Li Guanli, Luo Yanghe, Li Xiaochun
Food and Machinery
［Objective］ This paper aims to solve the common problems in the taro industry,such as the high storage and transportation cost of taro and its quick -frozen products,the low drying efficiency of fresh taro,and the flavor loss of taro powder by investigating the conditions of segmented microwave vacuum drying process of taro and the flavor characteristics of taro powder.［Methods］ By taking Hezhou taro as the research object,the microwave vacuum drying mode was determined by analyzing the characteristics of the drying curve,and the optimal process was determined by analyzing the whiteness value,drying time,and sensory evaluation results.The flavor characteristics of taro powder were …
Optimisation Of The Extraction Process Of Anthocyanins From Roselle And Study Of Their Properties, Lu Chenxin, Li Yangxinhui, Yang Jinyi, Geng Longyao, Zhang Zhen
Optimisation Of The Extraction Process Of Anthocyanins From Roselle And Study Of Their Properties, Lu Chenxin, Li Yangxinhui, Yang Jinyi, Geng Longyao, Zhang Zhen
Food and Machinery
［Objective］ This study aimed to optimize the extraction process of anthocyanins from Roselle,a medicinal and food plant,and investigate the discolouration mechanism,stability and antioxidant properties of the extracted anthocyanins.［Methods］ The extraction process of was optimized using single -factor approach and response surface methodology,the pH of anthocyanin solution was adjusted to observe color changes and to determine the visible spectra.Stability was assessed in terms of pH,light exposure,and temperature.In vitro antioxidant activity was measured through various antioxidant assays.［Results］］ The optimal extraction conditions for anthocyanins from roselle:liquid to material ratio of 10∶1 （mL/g）,0.1% hydrochloric acid as 40%,ultrasonication time of 30 min,and ultrasonication temperature of …
Fresh Grape Quality Inspection Based On Dual-Channel Improved Convolutional Neural Network, Wang Dan, Liu Fangfei, Ji Xiaofeng
Fresh Grape Quality Inspection Based On Dual-Channel Improved Convolutional Neural Network, Wang Dan, Liu Fangfei, Ji Xiaofeng
Food and Machinery
［Objective］ To achieve accurate and non -destructive testing of key quality indicators of fresh grapes,we proposed a dual -channel improved convolutional neural network (CNN ) method for fresh grape quality inspection.［Methods］ A fiber -optic spectrometer and a CCD camera were used to collect visible near -infrared spectra and characterize the image information of grape samples.The dual channel improved CNN model was established and the Gramian angular field (GAF ) was used to convert one -dimensional spectral data into two-dimensional images for the extraction of effective features from spectra data.The convolutional layers with different sizes of convolution kernels were designed to …
Optimization Of Hardening And Crispness Preservation Process Of Lentinula Edodes Slices By Response Surface Methodology, Cui Guomei, Liu Lina, Tian Guangrui, Wang Anjian, Yu Ziqi, Gao Shuaiping
Optimization Of Hardening And Crispness Preservation Process Of Lentinula Edodes Slices By Response Surface Methodology, Cui Guomei, Liu Lina, Tian Guangrui, Wang Anjian, Yu Ziqi, Gao Shuaiping
Food and Machinery
［Objective］ This study aims to restrain the texture deterioration of the products with fresh Lentinus edodes as the main raw material during processing and storage.［Methods］ With hardness as the indicator,single factor tests and response surface methodology were employed to analyze the effects of different additives and addition amounts on the quality of L.edodes slices.［Results］］ The optimum hardening and crispness preservation conditions were as follows:soaking in the composite composed of calcium chloride 0.15%,sodium alginate 0.11%,and gluconate -δ-lactone composite 2.0% for 25 min.The optimized sterilization process was 105 ℃ for 25 min.［Conclusion］ The optimized processing conditions could significantly improve the texture characteristics …
Mechanism Of Fermentation Products Of Puerariae Lobatae Radix In Delaying Organ Function Decline In Aging Mice, Zhang Yanjin, Ma Yage, Yang Xiongchao, Zhao Xinglu, Wang Yidan
Mechanism Of Fermentation Products Of Puerariae Lobatae Radix In Delaying Organ Function Decline In Aging Mice, Zhang Yanjin, Ma Yage, Yang Xiongchao, Zhao Xinglu, Wang Yidan
Food and Machinery
［Objective］ This study aims to decipher the mechanism of the anti -aging effect of puerarin.［Methods］ A mouse model of D-galactose -induced subacute aging was established.The antioxidant capacity was assessed by measuring oxidative stress indicators in the serum,liver,and spleen.The spatial learning and memory ability of mice was assessed by the Morris water maze test.Pathological changes in the hippocampus of mice were observed by Nissl staining.The oxidative stress indicators of the brain tissue were measured to comprehensively investigate the effect of the fermentation products of Puerariae lobatae Radix (FP) on brain aging.Micro -CT scanning was performed to study the effect of FP …
Enzymatic Hydrolysates Of Mulberry Leaf Flavonoids Alleviate Depression Induced By Reserpine In Zebrafish, Zheng Xuan, Lu Yunke, Zhou Chunling, Zhang Ju, Wang Mingxue, Cui Shizhan, Jia Dongsheng
Enzymatic Hydrolysates Of Mulberry Leaf Flavonoids Alleviate Depression Induced By Reserpine In Zebrafish, Zheng Xuan, Lu Yunke, Zhou Chunling, Zhang Ju, Wang Mingxue, Cui Shizhan, Jia Dongsheng
Food and Machinery
［Objective］ This study aims to investigate the anti -depression effects of enzymatic hydrolysates of mulberry leaf flavonoids (EMLF ).［Methods］ EMLF was prepared and its components were analyzed by UPLC -MS.A zebrafish model of depression was induced by 40 mg/L reserpine.Six groups were designed,including the control,model,fluoxetine,L-EMLF (20 μg/mL ),M-EMLF (40 μg/mL ),and H-EMLF (80 μg/mL ) groups.Behavioral tests,including the new tank test and the light -dark box test,were conducted.The structural changes in the brain tissue of zebrafish in each group were observed by HE staining.The mRNA levels of interleukin -1β (IL-1β),tumor necrosis factor -α (TNF-α),tryptophan hydroxylase -2 (TPH- 2),and 5-hydroxytryptamine 2A …
Study On The Physicochemical Properties And Antioxidant Capacity Of Fish Maw Digestive Juices From Pangasianodon Hypophthalmus, Feng Rui, Huang Darong, Zhong Biluan, Zhang Yu, Liang Jiehua, Tang Xiaoshu, Chen Xuemei, Tian Jianxin
Study On The Physicochemical Properties And Antioxidant Capacity Of Fish Maw Digestive Juices From Pangasianodon Hypophthalmus, Feng Rui, Huang Darong, Zhong Biluan, Zhang Yu, Liang Jiehua, Tang Xiaoshu, Chen Xuemei, Tian Jianxin
Food and Machinery
［Objective］ This study aimed to investigate the impact of digestion time on the digestibility,physicochemical properties,and antioxidant activity of Pangasianodon hypophthalmus fish maw.［Methods］ In vitro digestion was performed with simulated gastric fluid and simulated small intestine fluid.The relative molecular weight,Zeta potential and amino acid composition of the digestive fluid were determined by gel permeation chromatography (GPC ),amino acid analyzer and Zeta potentiometer,and the antioxidant capacity of the digestive fluid was evaluated.［Results］］ After the combined treatment of 1.5 h gastric fluid digestion and 4 h small intestinal fluid digestion,the digestibility,i.e.the total ratio of oligopeptide and polypeptide content,the total amino acid and the …
Study On Ultrasound Assisted Ionic Liquid And Cellulolytic Enzyme Extraction Of Collybia Albuminosa Polyphenols And Its Antioxidant Activity, Jia Qingchao
Food and Machinery
［Objective］ This study investigated the extraction technology and antioxidant activity of polyphenols using collybia albuminosa as raw material.［Methods］ Two methods,ultrasonic -assisted ionic liquid extraction (Q method ) and cellulolytic enzymatic extraction (S method ),were employed to extract the polyphenols from collybia albuminosa.Using polyphenol extraction yield as the evaluation index,single factor test and response surface optimization method were applied to determine the optimal extraction conditions.The antioxidant activity of the extracted polyphenols was also analyzed.［Results］］ The optimal extraction process for the Q method involved a solid -liquid ratio 1∶17 (g/mL ),ionic liquid volume 2.5 mL,ultrasonic time of 13 min,and an ethanol volume …
Functional Properties And Influencing Factors Of Multigrain Recombinant Rice, Cai Qingfeng, Lin Xingzhu, Liu Jingxue, Gao Tingting, Sun Jianjun, Zhu Yanyuan
Functional Properties And Influencing Factors Of Multigrain Recombinant Rice, Cai Qingfeng, Lin Xingzhu, Liu Jingxue, Gao Tingting, Sun Jianjun, Zhu Yanyuan
Food and Machinery
Multigrain recombinant rice is not only rich in protein,minerals,vitamins and other nutrients,but also contains a variety of active ingredients,playing an important role in preventing chronic diseases such as hypertension,hyperlipidemia,and hyperglycemia.This paper expounds the influences of the composition of raw materials and processing technology on the quality of multigrain recombinant rice,focusing on the research status of its functional properties such as lowering blood sugar,regulating intestinal flora,antioxidation,lowering blood lipids,lowering cholesterol,anti -obesity,and supplementing minerals needed by the human body.Furthermore,this paper makes an outlook on the development and quality improvement of multigrain recombinant rice.
Progress In The Study Of Composition , Volatile Flavor Compounds And Bioactivity Of Chinese Dwarf Cherry, Hua Qingying, Wei Tao, Han Wei, Wu Guohao, Liu Qian
Progress In The Study Of Composition , Volatile Flavor Compounds And Bioactivity Of Chinese Dwarf Cherry, Hua Qingying, Wei Tao, Han Wei, Wu Guohao, Liu Qian
Food and Machinery
The fruit of Chinese dwarf cherry is a rich source of essential minerals,including calcium and phosphorus,and contains abundant polyphenols,characterized by a distinct floral aroma.Its seed kernel contains rich protein,fat,and various medicinal components,exhibiting anti-inflammatory,antioxidant,lipid -regulating,and antibacterial biological activities,making it a notable representative of the third -generation fruit.In this review,the composition and content of the main nutritional components in Chinese dwarf cherry fruit were summarized,and the effects of fruit maturity and variety on the volatile flavor components were discussed.Moreover,the main biological effects of Chinese dwarf cherry were summarized,and the problems and opportunities in the development and utilization of plum were also analyzed.
The Characteristics And Enlightenment Of Nutrition Labeling On The Front Of Packaging In Canada, Huang Zeying, Li Haijun
The Characteristics And Enlightenment Of Nutrition Labeling On The Front Of Packaging In Canada, Huang Zeying, Li Haijun
Food and Machinery
Policy documents and reports on the Canadian front -of-package nutrition symbol were collected and sorted out from the official website of the Canadian government,literature and other channels,and the historical background,introduction process,logo features,evaluation criteria,and similarities and differences with the related front -of-package labeling were summarized.The practical experience of Canadian front -of-package nutrition symbol in strengthening the information disclosure of the nutrition facts,extensively soliciting social opinions and carrying out cost and benefit assessment before its introduction,and formulating labeling norms for food for young children had important inspiration and reference significance for the implementation of front -of-package labeling in China.
Application Of Flexible Electronic Devices In Intelligent Food Packaging, Mo Kaiyu, Ding Jing
Application Of Flexible Electronic Devices In Intelligent Food Packaging, Mo Kaiyu, Ding Jing
Food and Machinery
In recent years,flexible electronic devices such as radio frequency identification (RFID ) tags and flexible sensors have been applied in the field of intelligent food packaging.The research progress of the application of flexible electronic devices in food quality inspection and food packaging in China and abroad was clarified,such as drug residue detection,microbiological detection,freshness detection,storage environment monitoring,tamper -evident packaging design,and logistics tracking.The development of flexible electronic devices in the field of intelligent packaging was also prospected.
Review Of The Active Function Of Birch Juice And Its Product Development, Xu Lingfei, Zhang Guofeng, Wang Weiwei, Zhang Wenjun
Review Of The Active Function Of Birch Juice And Its Product Development, Xu Lingfei, Zhang Guofeng, Wang Weiwei, Zhang Wenjun
Food and Machinery
Birch juice is a natural beverage with numerous health benefits including providing essential vitamins and minerals,treating kidney disease,relieving gout,exhibiting antibacterial and anti -inflammatory properties,and enhancing immunity.As a rising focus in the food industry,birch juice has potential commercial value,but there are few systematic reviews on birch juice and its products.In order to promote the sustainable development of the birch juice industry in China,based on the main components,efficacy and application of the birch juice,this review summarized the current situation of the birch juice product development and the problems faced by the birch juice industry,and prospected the future development of the birch juice …
Special Characteristics Of Airline Food And Quality Control During Processing , Transportation , And Storage, Zhang Qian, Yuan Yuan, Tao Yuan, Yan Bowen
Special Characteristics Of Airline Food And Quality Control During Processing , Transportation , And Storage, Zhang Qian, Yuan Yuan, Tao Yuan, Yan Bowen
Food and Machinery
To comprehensively improve the whole -process efficiency and quality of airline food,this paper introduced the special characteristics of airline food regarding the nutrition,safety,and flavor under high altitude conditions,especially the changes in passengers' perception of food.The novel technologies and initiatives for quality control throughout the entire supply chain,from processing to cold chain logistics and to the supervision of finished products were described systematically.Furthermore,the development trends of the airline food industry were discussed,including raw material traceability,intelligent production modes,functional packaging innovation,and development of reheating technology.
Research Progress And Industry Status Of Novel Processing Technology Of Nutritious Rice Products, Ding Jian, Li Yupeng, Qian Mingji, Jin Zhengyu, Lin Qinlu, Cui Bo, Lai Xiarong, Wai Jinfu, Fang Yong
Research Progress And Industry Status Of Novel Processing Technology Of Nutritious Rice Products, Ding Jian, Li Yupeng, Qian Mingji, Jin Zhengyu, Lin Qinlu, Cui Bo, Lai Xiarong, Wai Jinfu, Fang Yong
Food and Machinery
With the enhanced national health awareness,there is an increasing consumers ’ demand for healthy food,and more attentions are drawn to nutritious rice products.Therefore,the development of novel nutritious rice products is of great significance for diversifying the nutritional staple rice foods,improving glucose metabolism,avoiding chronic diseases,and promoting a healthier diet.The latest physical and biological processing technologies in improving the nutritional function of rice products are reviewed.The current status of the nutritious rice products industry is summarized and prospect is outlined for industrial development based on market demands.
Design Of Active And Passive Dual Modes Refrigerated Container And Analysis Of Environmental Characteristics In The Container, Ren Xiaofen, Zhang Lei, Tong Shanhu, She Xiaohui, Li Chenxu
Design Of Active And Passive Dual Modes Refrigerated Container And Analysis Of Environmental Characteristics In The Container, Ren Xiaofen, Zhang Lei, Tong Shanhu, She Xiaohui, Li Chenxu
Food and Machinery
［［Objective ］］ Improved cold chain transportation equipment and analyzed the impact of active and passive dual modes on the environmental distribution characteristics inside cold chain containers.[Methods ] An active and passive dual -mode refrigerated container (temperature control range is -1~10 ℃) was proposed,which integrated refrigeration unit,fiber air supply pipe and phase -change cold storage plate.The system operated in passive cooling mode,and switched to active cooling mode when the air temperature inside the box was greater than 10 ℃.[Results ] The results showed that the velocity distribution in the active and passive dual mode box was uniform,and the air flow could …
Optimization Of The Preparation Process Of Compound Panax Ginseng Cream And Its In Vitro Whitening Effects, Tang Panpan, Cui Chengbi, Jiang Xin, Qi Xin
Optimization Of The Preparation Process Of Compound Panax Ginseng Cream And Its In Vitro Whitening Effects, Tang Panpan, Cui Chengbi, Jiang Xin, Qi Xin
Food and Machinery
［［Objective ］］ This study aimed to optimize the production process of composite red ginseng cream to enhance its whitening effects.[Methods ] The preparation process conditions of the composite Panax ginseng cream were optimized using orthogonal tests,assessing active ingredient content,antioxidant capacity,tyrosinase inhibition,and suppression of melanin production in B 16 mouse melanoma cells.[Results ] The optimal conditions for preparing the composite red ginseng cream were material -liquid ratio 1∶6 (g/mL ),inoculation of lac tic acid bacteria 1%,and fermentation at 37 ℃ for 2 d.Under the control of these conditions,the cream contained 15.5 mg/g of total saponins,8.2 mg/g of total flavonoids,and 331.5 mg/g …
The Effect Of Brown Rice Flour Particle Size On The Quality Of Brown Rice Noodles, Xiong Shaobai, Yang Xiaoli, Chen Tingting, Luo Shunjing, Liu Chengmei
The Effect Of Brown Rice Flour Particle Size On The Quality Of Brown Rice Noodles, Xiong Shaobai, Yang Xiaoli, Chen Tingting, Luo Shunjing, Liu Chengmei
Food and Machinery
［［Objective ］］ This study aimed to investigate the effect of brown rice particle size on the quality of brown rice noodles. ［［Methods ］］ Brown rice flours with average particle sizes (D[4,3]) of 370,86,62,47,and 30 μm were prepared using low -temperature impact milling.Noodles were made from each flour,and their starch short -range ordered structure,crystalline structure,cooking quality,and texture properties were analyzed. ［［Results ］］ Both the short -range order and relative crystallinity of starch in brown rice noodles first increased and then decreased with decreasing particle size.Hardness and chewiness also followed this trend.Noodles prepared from flour with a moderate particle size (D[4,3] of …
Effects Of Different Milling Methods On The Physicochemical Properties Of Tartary Buckwheat Leaf Powder, Feng Yuxia, Qu Meilin, Cheng Zhe, Li Yunlong
Effects Of Different Milling Methods On The Physicochemical Properties Of Tartary Buckwheat Leaf Powder, Feng Yuxia, Qu Meilin, Cheng Zhe, Li Yunlong
Food and Machinery
［Objective ］ The effect of milling methods on tartary buckwheat leaves was discussed.［Methods ］ Tartary buckwheat leaves（Heifeng 1） were used as raw materials and the effects of the different grinding treatments (electric stone mill,ultra -microcrushing,steel grinding,grainmill ) on the physical -chemical characteristics such as particle size,specific surface area,density,angle of repose,nutrient composition and hydration characteristics of tartary buckwheat leaf powder were investigated.［Results］ The contents of protein -soluble dietary fiber,chlorophyll and functional components GABA,rutin and quercetin in tartary buckwheat leaf powder prepared by ultrafine grinding were significantly higher than those of other methods.The particle size of tartary buckwheat leaf powder was small …
Identification Of Polyphenolic Compounds In Wolfberry Juice, Cai Wenwen, Zhang Gensheng, Shan Yongkai, Zhang Hongcheng, Qiao Jiangtao
Identification Of Polyphenolic Compounds In Wolfberry Juice, Cai Wenwen, Zhang Gensheng, Shan Yongkai, Zhang Hongcheng, Qiao Jiangtao
Food and Machinery
［Objective］ This paper aims to promote the deep processing of wolfberry products.［Methods］ High -performance liquid chromatography -quadrupole time -of-flight tandem mass spectrometry (HPLC -QTOF -MS/MS ) was used to qualitatively and quantitatively analyze polyphenolic compounds in wolfberry juice.［Results］］ A total of seven polyphenolic compounds were identified in red wolfberry juice,including five phenolamides and two flavonoids;Eight polyphenolic compounds were identified in black wolfberry juice,including three phenolamides and five flavonoids (four of which were anthocyanins ).Quantitative analysis of the identified compounds showed that phenolamides accounted for over 80% of the polyphenolic compounds in red wolfberry juice,while flavonoids were the dominant compounds in …
Status And Prospects Of The Infants And Young Children Complementary Foods Step-Feeding System, Dai Zhiyong, Zhang Rongbin, Hu Wei, Gan Huanhua, Yu Jing, Chen Xuan, Li Mengyi, Ren Guopu
Status And Prospects Of The Infants And Young Children Complementary Foods Step-Feeding System, Dai Zhiyong, Zhang Rongbin, Hu Wei, Gan Huanhua, Yu Jing, Chen Xuan, Li Mengyi, Ren Guopu
Food and Machinery
Complementary foods for infants and young children refer to cereal -based complementary foods,canned complementary foods,as well as complementary nutritional supplements,which are suitable for 6~36 months infants and young children.This paper summarizes the current status of national standards,the step -feeding system,and the products for infants and young children's complementary foods,discusses the characteristics and the step -feeding system in conjunction with the International Dysphagia Diet Standardization Initiative,and proposes the five phases suitable for infants and young children's step -feeding according to the texture of the foods "Moderately thick,extremely thick/puree,minced & moist,soft & bite -sized,regular (easy to chew )",and further discussed the establishment …
Effects Of Differential Protein Removal On The Properties Of Early Indica Rice Flour, Cao Yijun, Feng Wei, Wang Ren, Zhang Hao, Wang Tao
Effects Of Differential Protein Removal On The Properties Of Early Indica Rice Flour, Cao Yijun, Feng Wei, Wang Ren, Zhang Hao, Wang Tao
Food and Machinery
［Objective ］ To investigate the mechanism of the effect of deproteinisation on the physicochemical and functional properties of rice flour.［Methods ］ Enzymatic and alkaline methods were used to remove protein from early rice flour,and the damaged starch content,size distribution,morphology,solubility,swelling power,pasting characteristics and textural characteristics of the deproteinized rice flour were analyzed.［Results］ Sodium dodecyl sulfate -polyacrylamide gel electrophoresis (SDS -PAGE ) and confocal laser scanning microscope (CLSM ) showed that the alkaline method equally removed the protein subunit where as the enzymatic method showed a better homogeneity of protein removal from the surface of starch.The size distribution of the control showed …