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 481 - 510 of 1588
Full-Text Articles in Entire DC Network
Analysis Of Flavor Characteristics Of Herbal Cultivated Tremella Fuciformis Based On Component Difference Analysis And Intelligent Sensory, Chen Wanchao, Wu Di, Xiao Minsheng, Yao Shuxian, Yang Yan, Liu Yanfang
Analysis Of Flavor Characteristics Of Herbal Cultivated Tremella Fuciformis Based On Component Difference Analysis And Intelligent Sensory, Chen Wanchao, Wu Di, Xiao Minsheng, Yao Shuxian, Yang Yan, Liu Yanfang
Food and Machinery
Objective: Clarify the flavor characteristics of Tremella fuciformis cultivated on herbaceous substrate. Methods: In the study T. fuciformis cultivated on herbaceous substrate was used as the research object, while samples of yellow tremella and white tremella cultivated on conventional substrate were used as controls. The differences in flavor composition between them were analyzed using high-performance liquid chromatography and Headspace Solid Phase Microextraction Ggas Chromatography Mass Spectrometry (HS-SPME-GC-MS). And combined with intelligent sensory technology, its flavor characteristics were analyzed. Results: According to multi-dimensional evaluations such as fresh and sweet amino acid and flavor nucleotides content, taste activity value and equal freshness …
Comparative Study On Several Black Bean Components, Antioxidant And Enzyme Inhibition In Vitro, Dang Yuting, Zhang Yan, Jing Boxing, Su Xiaomeng, Chai Xiyan
Comparative Study On Several Black Bean Components, Antioxidant And Enzyme Inhibition In Vitro, Dang Yuting, Zhang Yan, Jing Boxing, Su Xiaomeng, Chai Xiyan
Food and Machinery
Objective: The difference in bioactive substance content and bioactivity in black beans were compared. Methods: The contents of total phenolic acids, total flavonoids, condensed tannins, total anthocyanins, total polysaccharides and total proteins of nine kinds of black beans were determined. The antioxidant activities of black bean extracts in vitro and their inhibitory effects on α-amylase, pancreatic lipase, acetylcholinesterase and tyrosinase were compared. Results: The contents of total phenolic acid, total flavonoids, condensed tannins and total anthocyanins were as follows: equine bean > small black bean > black bean; Total polysaccharide content: small black bean > black bean > horse bean; Total protein content: horse …
Effects Of Grape Seed Proanthocyanidins On Hepg2 Cell Genes And Related Functions Based On Transcriptome Sequencing, Zheng Wancai, Dang Bin, Zhang Ji, Luo Qiaoyu, Feng Zuoshan
Effects Of Grape Seed Proanthocyanidins On Hepg2 Cell Genes And Related Functions Based On Transcriptome Sequencing, Zheng Wancai, Dang Bin, Zhang Ji, Luo Qiaoyu, Feng Zuoshan
Food and Machinery
Objective： Based on transcriptome sequencing analysis, the effect of grape seed procyanidins on HepG2 cell genes and related functions was identified. The key genes and metabolic pathways involved in the treatment of HepG2 cells with procyanidins were confirmed. Methods: Through transcriptome sequencing, screening differential genes, gene functional annotation and enrichment analysis of the KEGG pathway, transcriptome studies were conducted on grape proanthocyanidin-treated cells. Results: After treating HepG2 cells with grape anthocyanins, the main biological processes enriched are cellular processes, metabolic processes, biological regulatory processes, immune system processes, reproductive regulation, and growth regulation. Research has found that 12 key differentially expressed …
Optimization Of Anthocyanin Copigmentation Formula Of Purple Corn And Its Effect On The Quality Of Purple Corn, Pang Wenqian, Yu Rui, Li Dajing, Liu Chunju, Bai Bing
Optimization Of Anthocyanin Copigmentation Formula Of Purple Corn And Its Effect On The Quality Of Purple Corn, Pang Wenqian, Yu Rui, Li Dajing, Liu Chunju, Bai Bing
Food and Machinery
Objective: This study aimed to explore the copigmentation formula of purple corn anthocyanins. Methods: In this study, fructose, tannic acid, and pectin were used as co-pigmentation. The response surface method was used to optimize the co-pigmentation formula of purple corn anthocyanins, and the untreated purple corn was used as a control test. The anthocyanin components, color, texture, taste and antioxidant activity (DPPH free radical scavenging ability, ABTS free radical scavenging ability, and FRAP iron ion reducing ability) of purple corn after different treatments were determined. Results: 19% fructose, 0.07% tannic acid, and 1.9% pectin had the best copigmentation effect. Compared …
Effects Of Drying Methods On The Quality And Volatile Flavor Compounds Of Oil Tea Powder, Li Guanli, Wu Qiuyue, Chen Xixia, Wu Shujie, Duan Qiuxia, Li Xiaochun, Luo Yanghe
Effects Of Drying Methods On The Quality And Volatile Flavor Compounds Of Oil Tea Powder, Li Guanli, Wu Qiuyue, Chen Xixia, Wu Shujie, Duan Qiuxia, Li Xiaochun, Luo Yanghe
Food and Machinery
Objective: This study aimed to explore suitable drying methods for oil tea powder, making it easier for oil tea consumption and storage. Methods: Spray drying, vacuum freeze drying and vacuum drying were used to dry oil tea soup, and the quality (moisture content, sensory evaluation and color) and volatile substances of dried oil tea powder were evaluated. Results: The sensory score of vacuum freeze-drying oil tea powder was the highest (93), the water content was the lowest (3.78%), and the color was better（ΔE value 49.74). 104 volatile substances were identified from three drying methods of oil tea powder using …
Research Progress On The Effects Of Processing Methods On Gluten Protein Structure And Properties, Cui Guoting, Wang Duan, Guo Jinying, Ren Guoyan
Research Progress On The Effects Of Processing Methods On Gluten Protein Structure And Properties, Cui Guoting, Wang Duan, Guo Jinying, Ren Guoyan
Food and Machinery
Steamed bread, noodles, deep-fried dough sticks and other noodle foods are an important part of our diet, and gluten protein is an important component of noodle foods. Common food processing techniques used to prepare noodles, including heating, freezing, mechanical processing, fermentation, and electric field treatment, alter the hydrophobic disulfide bond of the protein, denature and aggregate the protein, and cause other intricate physical and chemical changes, all of which have an impact on the texture and flavor of the finished noodle product. This paper mainly introduces the current research status of the influence of processing methods such as heating, freezing, …
Research Progress On Extraction, Physiological Function And Application Of Pectin, Fei Congxuan, Fu Meiling, Zhang Di, Li Dandan, Xiu Jianhua
Research Progress On Extraction, Physiological Function And Application Of Pectin, Fei Congxuan, Fu Meiling, Zhang Di, Li Dandan, Xiu Jianhua
Food and Machinery
Pectin is a kind of natural polysaccharide polymer, which is an important part of the cell wall of higher plants. It has physiological functions such as cholesterol-lowering, anti-tumor, anti-oxidation and hypoglycemic, and beneficial to intestinal health. In this review, pectin extraction methods and their advantages and disadvantages in recent years were summarized, and the yield, galacturonic acid content and esterification degree of pectin extracted from different sources and methods were compared and analyzed. The physiological function of pectin and its application in various aspects were also introduced, and the future development direction was prospected.
Structural Characteristics And Hypoglycemic Activity Of Polysaccharides From Different Parts Of Wampee, He Junye, Liu Cheng, Yu Chongyang, Sun Pengpeng, Ren Yuanyuan
Structural Characteristics And Hypoglycemic Activity Of Polysaccharides From Different Parts Of Wampee, He Junye, Liu Cheng, Yu Chongyang, Sun Pengpeng, Ren Yuanyuan
Food and Machinery
Objective: This study aimed to develop antioxidant products and anti-diabetes drugs of wampee. The study aimed to research the structural characteristics, anti-oxidation and hypoglycemic properties in vitro of polysaccharides from different parts of wampee. Methods: The structural properties, in vitro antioxidant and hypoglycemic activities of polysaccharides from the fruit, peel and seeds of wampee (CWP-F, CWP-P, and CWP-S) were analyzed and compared from the aspects of chemical composition, molecular weight, monosaccharide composition, appearance, DPPH free radical scavenging rate and α-amylase inhibition rate. Results: CWP-F had the highest molecular weight and was mainly composed of galactose and arabinose, CWP-P was mainly …
Research Progress On The Mechanism Of Food-Derived Antihypertensive Peptides, Wang Baobei, Zhang Hui, Liu Yusong, Chen Hongbin, Guo Fengxian, Zheng Zongping
Research Progress On The Mechanism Of Food-Derived Antihypertensive Peptides, Wang Baobei, Zhang Hui, Liu Yusong, Chen Hongbin, Guo Fengxian, Zheng Zongping
Food and Machinery
In this review, several mechanisms of antihypertensive peptides derived from food and its by-products were summarized. Mechanisms based on the RAAS system such as ACE/Ang Ⅱ/AT1R signaling pathways and ACE2/Ang (1-7)/MasR signaling pathways were included. Mechanisms targeting at KNOS system including PI3K/Akt/eNOS signaling pathway, PPAR-γ/caspase3/MAPK/eNOS signaling pathway and L-type Ca2+ channel were also discussed. In addition, the pathways of reducing blood pressure by inhibiting endothelin-converting enzyme (ECE) activity discovered in recent years were also introduced.
Research Advances On The Association Between Human Milk Oligosaccharides And Infant Health, Jiang Yikang, Dong Ling, Liu Hongfei, Pan Lina, Hu Yibo, Peng Xiyang, Kang Wenli, Peng Xiaoyu, Wang Jiaqi, Li Wei
Research Advances On The Association Between Human Milk Oligosaccharides And Infant Health, Jiang Yikang, Dong Ling, Liu Hongfei, Pan Lina, Hu Yibo, Peng Xiyang, Kang Wenli, Peng Xiaoyu, Wang Jiaqi, Li Wei
Food and Machinery
Human milk oligosaccharides （HMOs） are a group of complex glycans in human milk and play an important role in promoting the growth and development of infants, and more than 200 kinds of HMOs have been identified so far. In this paper, the types and structures of HMOs and their roles in improving infant intestinal health, promoting immune system development and brain development were reviewed. The application status of HMOs was summarized, the possibility and necessity of industrial production and application of HMOs in the future were prospected.
Application Of Gas Chromatography Combined With Stoichiometry In Discriminant Analysis Of Pseudo Mixtures Of Walnut Oil And Rapeseed Oil, Wu Shibo, Liu Yanqi, Li Chao, Ma Ning, Yao Heng, Wang Mengmeng
Application Of Gas Chromatography Combined With Stoichiometry In Discriminant Analysis Of Pseudo Mixtures Of Walnut Oil And Rapeseed Oil, Wu Shibo, Liu Yanqi, Li Chao, Ma Ning, Yao Heng, Wang Mengmeng
Food and Machinery
Objective: This study aimed to investigate different discriminant analysis models for pseudo-mixtures of walnut oil and rapeseed oil. Methods: Gas chromatography technology was used to analyze the fatty acid content in the adulterated mixture of walnut oil and rapeseed oil. Chemical stoichiometric methods were used to model the gas chromatography data, and discriminant analysis was performed on different proportions of walnut oil and rapeseed oil mixtures. Results: Pure walnut oil and adulterated walnut oil were distinguihed by using Principal Component Analysis (PCA) identified, and percentage of adulteration in the sample was calculated. 83.33% of the samples were successfully categorized using …
Simulation Research On The Transfer And Collection Part Of Warehouse Bottom Surplus Grain Cleaning Device, He Yingzhen, Wang Mingxu, Wang Wei, Li Shubo
Simulation Research On The Transfer And Collection Part Of Warehouse Bottom Surplus Grain Cleaning Device, He Yingzhen, Wang Mingxu, Wang Wei, Li Shubo
Food and Machinery
Objective: To verify whether the structure design of the conveying part and the collecting part of the cleaning device designed for the surplus grain at the bottom of the cottage warehouse is reasonable, and to determine the key parameters of the device operation, so as to avoid the waste of procurement and manufacturing. Methods: Based on discrete element method, EDEM simulation software was used to simulate the operation effect of the transfer part and the collection part, and the drop rate was used as the evaluation parameter. Results: Through the observation and analysis of the simulation results, it was concluded …
Design And Processing Test Of Eel Automatic Filleting Machine, Liu Mingyong, Ouyang Zhouhuan, Han Xinguang, Xiang Xue, Zhu Lin
Design And Processing Test Of Eel Automatic Filleting Machine, Liu Mingyong, Ouyang Zhouhuan, Han Xinguang, Xiang Xue, Zhu Lin
Food and Machinery
Objective: A special cutting mechanism for slicing elongated fish with smooth surface was designed. Methods: Taking the slimy eel as the research object, the mechanism of clamping and cutting operation was analyzed. Taking cutting quality and cutting time as test indexes, the influence of main parameters such as clamping wheel speed, cutting tool speed and clamping wheel surface geometry on cutting quality and cutting time were investigated. Results: The main factors affecting cutting quality were blade speed and clamping wheel limit height, and the most important factors affecting cutting time were clamping wheel speed. When the clamping wheel limit height …
Effects Of Irradiation Methods On Quality And Shelf Life Of Choerospondias Axillaris Pastilles, Mao Qingxiu, Xu Yuanfang, Chen Quling, Zhang Qiling, Li Wenge, Yang Yi
Effects Of Irradiation Methods On Quality And Shelf Life Of Choerospondias Axillaris Pastilles, Mao Qingxiu, Xu Yuanfang, Chen Quling, Zhang Qiling, Li Wenge, Yang Yi
Food and Machinery
Objective: This study aimed to explore the best irradiation method and irradiation dose to treat Choerospondias axillaris pastilles. Methods: C. axillaris pastilles were irradiated with 0～10 kGy gradient dose of 60Co-γ ray and electron beam respectively, the changes of the indexes including microbial load, protein, fat, total sugar, L(+)-ascorbic acid, organic acids, pH value, sensory quality, and the shelf life quality stored in 0～360 days at room temperature were studied. Results: 60Co-γ ray and electron beam irradiation both had bactericidal effects on C. axillaris pastilles, all microbial limit indexes including aerobic bacterial count, coliform bacteria, …
Simulation And Analysis Of Forced Air Precooling Performance Of Apples With Different Fruit Diameters, Tian Jinjin, Gu Xudong, Zhang Zhe, Zhu Zhiqiang, Ji Xian
Simulation And Analysis Of Forced Air Precooling Performance Of Apples With Different Fruit Diameters, Tian Jinjin, Gu Xudong, Zhang Zhe, Zhu Zhiqiang, Ji Xian
Food and Machinery
Objective: To analyze the effect of apples of different fruit diameters on differential pressure precooling under the same box. Methods: Based on the spherical analogy model and heat transfer theory, the CFD unsteady SST k-ω turbulence model was used to numerically simulate the differential pressure precooling of apples with different air supply air speed, temperature, box opening size and fruit diameter, and three different working conditions were selected for accuracy. The simulation scheme of mixed orthogonal test was used to discuss the effects of different factors and different fruit diameters on the cooling rate and pre-cooling uniformity. Results: …
Study Of Quality Changes In High Moisture Wheat After Hot Air Drying, Fan Mengke, Chen Pengxiao, Liu Ye, Zhu Wenxue, Jiang Mengmeng, Zhang Yurong, Wang Xiaowan, Wu Jianzhang
Study Of Quality Changes In High Moisture Wheat After Hot Air Drying, Fan Mengke, Chen Pengxiao, Liu Ye, Zhu Wenxue, Jiang Mengmeng, Zhang Yurong, Wang Xiaowan, Wu Jianzhang
Food and Machinery
Objective: To study the effects of different drying processes on the quality of high moisture wheat. Methods: Investigates the changes of wheat quality under different drying processes in three dimensions: appearance quality, nutritional quality and processing quality. Three indicators, namely colour, wet gluten content and drying rate, were selected as response values and combined with response surface analysis to predict the optimal drying process for high moisture wheat. Results: Drying temperature was the main influencing factor. As the temperature increased, the colour of the wheat deepened, the crude protein content decreased, the wet gluten content decreased, the water absorption of …
Phenolic Compositions And In Vitro Antioxidant Activities Of Tartary Buckwheat Wine Lees, Zhao Jiawei, Zheng Jia, Li Mao, Zhang Weijian, Yan Junlin
Phenolic Compositions And In Vitro Antioxidant Activities Of Tartary Buckwheat Wine Lees, Zhao Jiawei, Zheng Jia, Li Mao, Zhang Weijian, Yan Junlin
Food and Machinery
Objective: Explored the composition and content of phenolic compounds in tartary buckwheat wine lees, and study their antioxidant activity. Methods: Phenolic compounds in tartary buckwheat wine lees were analyzed by HPLC and LC-MS. And evaluating its antioxidant activity. Results: 7 phenolic compounds were identified from tartary buckwheat wine lees, including 5 flavonoids, with the highest content of rutin of （9.350±0.050） mg/g, followed by quercetin, isoquercetin, kaempferol-3-o-rutoside and kaempferol of two phenolic compounds. At 0.5 mg/mL, the scavenging rates of hydroxyl free radical, ABTS+ and DPPH free radical reached （73.29±0.09）%, （96.21±0.25）% and （82.55±0.68）%, respectively, with FRAP value of …
Changes Of Volatile Aroma Components And Biochemical Components In Fenghuang Dancong Tea During Processing, Li Zhangwei
Changes Of Volatile Aroma Components And Biochemical Components In Fenghuang Dancong Tea During Processing, Li Zhangwei
Food and Machinery
Objective： This study aimed to optimize the processing technology of Fenghuang dancong tea. Methods： Headspace solid phase microextraction (HS-SPME), Gas chromatography-mass spectrometry (GC-MS), and spectrophotometer were used to extract, determine and analyze the volatile aroma and non-volatile biochemical components of Fenghuang dancong tea in different stages of processing. Results: The alcohols, aldehydes, ketones and esters showed a decreasing trend while the alkanes and aromatic ring substances exhibited an increasing trend during the processing. The contents of tea polyphenols, amino acids, caffeine, and catechin in non-volatile biochemical components decreased gradually during processing. The contents of soluble sugar and water extract increased …
Optimization Of Extraction Process And Structural Characterization Of Polysaccharides From Cornus Officinalis, Xiao Fucai, Li Yingkui, Huang Fei, Gu Junhua
Optimization Of Extraction Process And Structural Characterization Of Polysaccharides From Cornus Officinalis, Xiao Fucai, Li Yingkui, Huang Fei, Gu Junhua
Food and Machinery
Objective: This study aimed to optimize the microwave assisted aqueous two-phase extraction (MATPE) process of polysaccharides from Cornus officinalis and obtain a uniform polysaccharide fraction. Methods: The best extraction technology was determined through an orthogonal experiment. To obtain a uniform polysaccharides fraction (COP-2-S), the crude extract of C. officinalis polysaccharides was purified using DEAE-52 cellulose and Sephadex G-100 column chromatography. The molecular weight of COP-2-S was determined by high performance gel permeation chromatography. The monosaccharide composition of COP-2-S was determined by gas chromatography. The structure of COP-2-S was characterized by UV, and IR spectra, and a scanning electron microscope. Results: …
Effect Of Different Drying Methods On The Edible Quality Of Tibetan Pork Jerky, Lin Hua, Xu Daohuang
Effect Of Different Drying Methods On The Edible Quality Of Tibetan Pork Jerky, Lin Hua, Xu Daohuang
Food and Machinery
Objective: This study aimed to investigate the effect of different drying methods on the edible quality of dried Tibetan pork. Methods: The effects of four drying methods, namely frying, pre-cooking-frying, baking, and pre-cooking-baking, on the edible quality of Tibetan pork jerky were investigated using Tibetan pork as raw material. Results: Different drying methods had significant effects on the quality indexes of dried Tibetan pork such as color rendering, textural characteristics, and nutrient component. Among them, the frying group had the highest sensory score, uniform color, rich meat flavor, moderate hardness, and good eating quality. The baking group had a higher …
Research Progress On Extraction, Structural, Functional Properties And Applications Of Tuber Polysaccharides, Li Pan, Zeng Xiangquan, Li Qianqian, Li Jian
Research Progress On Extraction, Structural, Functional Properties And Applications Of Tuber Polysaccharides, Li Pan, Zeng Xiangquan, Li Qianqian, Li Jian
Food and Machinery
Polysaccharides are the main active ingredients of edible fungi, which have been widely utilized in the food industry. As a member of the truffle family, Tuber are rich in polysaccharides. Previous studies mainly focused on solvent, ultrasound-assisted, microwave-assisted, enzyme-assisted and pressurized liquid extractions regarding the extraction methods of Tuber polysaccharides. The molecular weight, monosaccharide composition and content, configuration, and ligation mechanism of sugar residues, along with the polysaccharide types of Tuber polysaccharides, have all been studied in relation to the characterization of chemical structures. Additionally, the antioxidant, antitumor, hypoglycemia, anti-fatigue, and immunomodulatory activities have been evaluated as well. In food …
Applications Of Modified Dietary Fibers In Flour Products, Pei Lina, Luo Denglin, Li Peiyan, Yue Chonghui, Bai Zhouya
Applications Of Modified Dietary Fibers In Flour Products, Pei Lina, Luo Denglin, Li Peiyan, Yue Chonghui, Bai Zhouya
Food and Machinery
Flour loses a large amount of dietary fiber (DF) during precision processing, which is considered an important component of a healthy diet and has various physiological activities. This review introduces the common modification methods of DF and summarizes the change rules and reasons of physical and chemical properties and physiological activities of DF after modification. Additionally, the applications of DF in dough, biscuits, noodles, bread, steamed bread and cakes are discussed. The current issues and potential future development paths are also highlighted.
Research Progress Of Mung Bean Pre-Curing Technology And Quality, Qu Meilin, Hu Junjun, Cheng Zhe, Li Yunlong
Research Progress Of Mung Bean Pre-Curing Technology And Quality, Qu Meilin, Hu Junjun, Cheng Zhe, Li Yunlong
Food and Machinery
Mung beans are rich in nutrients, but their dense structure and dense cortex lead to long a maturation time and poor edible convenience. To provide an empirical basis and novel ideas for future research on the pre-ripening of mung beans, this review analyzes pre-ripening, specifically focusing on the pre-ripening process of mung beans and the effects of different processing methods on the edible quality and nutritional components of mung beans. Moreover, the development direction of preripening technology of mung beans is also prospected.
Study On The Optimization Of Sourdough Starter With High Activity, Zhao Jiajia, Gu Yao, Li Yan, Qian Haifeng, Wang Li
Study On The Optimization Of Sourdough Starter With High Activity, Zhao Jiajia, Gu Yao, Li Yan, Qian Haifeng, Wang Li
Food and Machinery
Objective: This research aimed to study the preparation of standardized and stable sourdough starter, to explore the effects of different drying processes and protective agents on the survival rate of sourdough, and examine its storage activity. Methods: A variety of fruits were selected to prepare sourdough, the fermentation process was studied, and the strains were isolated and identified by ITs and 16s gene sequencing in the database. The optimum scheme was obtained by selecting the drying process, sample state and protectant formulation with the activity after drying and storage activity as indexes. Results: It was found that the bread prepared …
Determination Of Ethylenediaminetetraacetic Acid And Nitrilotriacetic Acid In Water, Wang Xueting, Zheng Bin
Determination Of Ethylenediaminetetraacetic Acid And Nitrilotriacetic Acid In Water, Wang Xueting, Zheng Bin
Food and Machinery
Objective: A high performance liquid chromatography method was developed to determine EDTA and NTA in water. Methods: The samples were derivatized with ferric chloride, used methanol and a 0.2 mmol/L tetrabutylammonium bromide phosphate buffer solution (pH 2.5) as the mobile phase, separated on a Thermo-C18 (4.6 mm×250 mm) column after gradient elution, detected by HPLC with a diode array detector, and used external standard method for quantitation. Results: The content of EDTA and NTA showed a good linear relationship in the range of 0.1～2.0 mg/L, the correlation coefficients were 0.999 5 and 0.999 2 respectively; The limits of detection …
Effects Of Different Drying Methods On The Quality And Volatile Flavor Components Of Stropharia Rugosoannulata, Wu Kunlong, Li Yanpo, Liu Biao, Chen Zhilong, Xu Yangli
Effects Of Different Drying Methods On The Quality And Volatile Flavor Components Of Stropharia Rugosoannulata, Wu Kunlong, Li Yanpo, Liu Biao, Chen Zhilong, Xu Yangli
Food and Machinery
Objective: This study aims to investigate the effect of different drying methods on the drying characteristics and volatile flavor of Stropharia rugosoannulata as raw material. Methods： The fresh S.rugosoannulata was dried by freeze-drying, heat pump drying, hot air drying, and microwave drying, and then the physical and chemical indexes were investigated. Results: The contents of crude protein, crude fat, ash, potassium, calcium, total flavonoids, essential amino acids, flavor amino acids and total amino acids are the highest in freeze drying. The six teenamino acids achieved 16.88 g/100 g in the freeze-drying. The rehydration rate and color all play the best …
Changes Of Volatile Flavor Compounds In Cantonese Sausage Containing Sauce-Flavor Baijiu During Air-Drying, Nie Xin, Chen Hongfan, Mao Jingjing, Liu Dayu, Zhao Zhiping, Shen Caihong
Changes Of Volatile Flavor Compounds In Cantonese Sausage Containing Sauce-Flavor Baijiu During Air-Drying, Nie Xin, Chen Hongfan, Mao Jingjing, Liu Dayu, Zhao Zhiping, Shen Caihong
Food and Machinery
Objective: This study aimed to improve the flavor of Cantonese sausage and innovate the product. Methods: The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day, 2 days and 4 days were detected by GC-MS, and the changes of volatile flavor compounds were analyzed by multivariate statistics. Results: A total of 39 volatile flavor compounds were detected through GC-MS technology, including 18 hydrocarbons, 12 esters, 2 aldehydes, 2 ethers, 1 alcohol, 1 acid, 1 ketone and 2 other compounds. Esters, aldehydes, alcohols and hydrocarbons significantly increased during air-drying, while ketones and ethers showed a trend …
Determination Of Cholic Acid And Derivative Residues In Eggs By Uplc-Ms/Ms, Zhou Yanhua, Ti Tao, Xu Wenyang, Wang Xiali, Xiang Jun, Yang Junwei
Determination Of Cholic Acid And Derivative Residues In Eggs By Uplc-Ms/Ms, Zhou Yanhua, Ti Tao, Xu Wenyang, Wang Xiali, Xiang Jun, Yang Junwei
Food and Machinery
Objective: The pretreatment method of through-type solid-phase extraction was improved to be coupled with ultra performance liquid chromatography tandem mass spectrometry for detection of cholic acid，deoxycholic acid and dehydrochloric in eggs. Methods: The samples were extracted by methanol and purified by PRiME HLB，then separated on C18（100 mm×2.1 mm，3.0 μm） column with methanol-0.1% ammonia as the mobile phase for gradient elution. Meanwhile，the samples were quantified by external standard with negative ion select reaction monitoring （SRM） mode. Results: The results showed that the linear relationships of cholic acid （CA），deoxycholic acid （DCA） and dehydrochloric acid（DHCA） were good in the range from …
Design Of Automatic Processing Production Line For Fresh Corn, Niu Huli, Zhang Haoyu, Chang Hongjie, Guo Minghao, Yan Haipeng
Design Of Automatic Processing Production Line For Fresh Corn, Niu Huli, Zhang Haoyu, Chang Hongjie, Guo Minghao, Yan Haipeng
Food and Machinery
Objective: It solved the problem of low accuracy and large random error when cutting fresh corn, which is easy to damage the grain. Methods: A new process of sweet and waxy corn processing production line was designed, the production line used machine vision technology to judge the attitude of corn, completed the adjustment of corn attitude through reversing equipment, designed adaptive positioning structure to cut the head and tail of corn, and then carried out layer retention processing according to the difference characteristics of ear bract adhesion after cutting results, packed after camera quality screening, and used prototype to carry …
Research Progress Of Visual Information Communication In Food Packaging: A Systematic Review, Tang Cong, Liu Zongming
Research Progress Of Visual Information Communication In Food Packaging: A Systematic Review, Tang Cong, Liu Zongming
Food and Machinery
To further develop scientific food packaging design methods, providing consumers with more accurate and prompt food packaging information, the article comprehensively analyzed three types of key cues for food packaging information communication: textual information, food imagery and cross-modal correspondence by integrating domestic and international related literature, and pointed out that textual information was more advantageous in the process of conveying information, positive slogans are more influential, and other detailed information would reduce consumer cognitive bias. Text is more suitable for expressing food functions, while pictures are more suitable for expressing sensory appeals. Secondly, package imagery had a significant impact on …