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Energy Consumption Path Planning Of Food Robot Based On Improved Whale Algorithm And Neural Network, Huang Chong-Fu, Chang Yu, Liu Li-Chao
Energy Consumption Path Planning Of Food Robot Based On Improved Whale Algorithm And Neural Network, Huang Chong-Fu, Chang Yu, Liu Li-Chao
Food and Machinery
Objective: In order to solve the energy-saving trajectory planning problem of robot in food industry with unknown dynamic parameters, a point-to-point robot joint energy consumption path planning scheme based on whale algorithm and neural network was proposed. Methods: The energy consumption model of point-to-point joint of mobile manipulator of food robot was constructed, the similarity dynamics identification based on neural network was designed, and the improved whale algorithm was used to optimize the weight and bias parameters off-line. The quadric polynomial interpolation method was used to plan the joint motion trajectory, and the trajectory parameters were equivalent to …
Research And Application Of Flexible Feeding And Discharging Technology For Storage Tank, Zeng Wei-Zhong, Li Qiang, Li Jun, Zou Jin-Peng, Liu Tian, Liu Chang, Zhang Xing-Quan, Li Jia-Xi
Research And Application Of Flexible Feeding And Discharging Technology For Storage Tank, Zeng Wei-Zhong, Li Qiang, Li Jun, Zou Jin-Peng, Liu Tian, Liu Chang, Zhang Xing-Quan, Li Jia-Xi
Food and Machinery
Objective: To solve the problems of low whole rate of the tobacco shredded from the cabinet, high rate of broken shreds and high concentration of regional dust. Methods: A flexible feeding and discharging system of the wire storage cabinet was designed, which effectively reduced the shredded tobacco and the regional dust concentration through the automatic telescopic sliding plate and the sliding and lifting raking roller. Results: After adopting the flexible feeding and discharging system of the wire storage cabinet, the change rate of the whole wire rate increased by 1.1%, from 80.2% to 81.1%, and the broken …
Optimization Of Extraction Technology Of Total Flavonoids From Rooibos And The Antibacterial Effect On Escherichia Coli, Wang Zhen-Wei, Zheng Li-Jing
Optimization Of Extraction Technology Of Total Flavonoids From Rooibos And The Antibacterial Effect On Escherichia Coli, Wang Zhen-Wei, Zheng Li-Jing
Food and Machinery
Objective: This study aimed to evaluate the antibacterial activity of total flavonoids from rooibos (TFR) against E. coli and explore the application of rooibos resources in food field. Methods: Total flavonoids were extracted by ultrasonic-assisted ethanol extraction, and the extraction process was optimized by response surface test. The antibacterial effects of TFR on E. coli were analyzed by disk diffusion method, double dilution method, growth curve change and transmission electron microscope test. Results: The optimal extraction conditions were as follows: ethanol volume fraction 53%, solid-liquid ratio 1∶27 (g/mL), ultrasonic temperature 77 ℃, ultrasonic time 68 min. Under …
Effects Of Drying Methods On The Quality Of Preserved Yellow Peach, Liu Gui-Ge, Zhong Yao-Guang, Qiao Yong-Jin, Chen Bing-Jie, Wang Xiao, Zhang Yi
Effects Of Drying Methods On The Quality Of Preserved Yellow Peach, Liu Gui-Ge, Zhong Yao-Guang, Qiao Yong-Jin, Chen Bing-Jie, Wang Xiao, Zhang Yi
Food and Machinery
Objective: This study aimed to select a suitable drying method for preserved yellow peach. Methods: Preserved yellow peach was prepared by hot air drying (HAD), microwave-hot air drying (MHD) and vacuum freeze drying (VFD). Its physical properties, nutritional components, sensory and aroma indexes were studied. Results: Compared with traditional HAD, the efficiency of MHD was increased by 56.1%, and the preserved fruit was significantly better than HAD in color, nutritional composition, sensory evaluation, aroma components and content; The preserved yellow peach fruit by VFD has the best color, the strongest rehydration, the best tissue structure integrity of …
Influences Of Clarification Technology On Clarification Effect And Quality Of The Fermented Wine With Lycopus Lucidus Turcz, Huang Xiao-Lan, He Xu-Feng, Zhou Xiang-De, Wu Rong, Xiong Shuang, Yang Qin
Influences Of Clarification Technology On Clarification Effect And Quality Of The Fermented Wine With Lycopus Lucidus Turcz, Huang Xiao-Lan, He Xu-Feng, Zhou Xiang-De, Wu Rong, Xiong Shuang, Yang Qin
Food and Machinery
Objective: This study aimed to find the best clarifying method of fermented wine by using L. lucidus Turcz and improve its quality and stability. Methods: The gelatin clarification method, bentonite clarification method, chitosan clarification method, heat treatment method, membrane filtration method and static clarification at different temperatures were used to treat the wine fermented with L. lucidus Turcz. As an evaluation index for the clarification effect, the best clarification method and related parameters were selected by combining turbidity, color, light transmittance, the content of alcohol, total acid, total sugar, caffeic acid and rosmarinic acid, and sensory scores. Results …
Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts, Wu Yong-Xiang, Yong Zhang, Wang Yin, Wu Li-Ping, Hu Chang-Yu
Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts, Wu Yong-Xiang, Yong Zhang, Wang Yin, Wu Li-Ping, Hu Chang-Yu
Food and Machinery
Objective: To optimize the refining process of crude fish oil from mandarin fish viscera and to improve the quality of fish oil. Methods: With phosphoric acid volume fraction, addition amount of NaOH and activated clay as influencing factors, the acid value and peroxide value as the evaluation indexes, the refining process was optimized by Box-Behnken response surface analysis. The sensory quality, physicochemical indexes and fatty acid composition of fish oil before and after refining process were analyzed. Results: The optimal refining conditions were obtained as follows, phosphoric acid volume fraction of 50%, addition amount of 2% NaOH, …
Research Progress On Anti-Fatigue Function Of Marine Bioactive Substances, Xiao Mei-Fang, Wang Li, Tian Hao-Ran, Liu Bin, Zeng Feng
Research Progress On Anti-Fatigue Function Of Marine Bioactive Substances, Xiao Mei-Fang, Wang Li, Tian Hao-Ran, Liu Bin, Zeng Feng
Food and Machinery
This review summarizes the mechanism of fatigue and the research achievements of active components in anti-fatigue such as polysaccharides and peptides from marine organisms in recent years. Finally, discussed the shortcomings and future direction of development of marine bioactive substances.
Research Progress On Active Components And Comprehensive Utilization Of Rubus Chingii Hu, Chen Kui-Lin, Huang Da-Rong, Huang Shao-Jie, Yan Jing, Zhang Hui-Ying, Du Bing
Research Progress On Active Components And Comprehensive Utilization Of Rubus Chingii Hu, Chen Kui-Lin, Huang Da-Rong, Huang Shao-Jie, Yan Jing, Zhang Hui-Ying, Du Bing
Food and Machinery
This review summarized the latest research progress on the active components and comprehensive utilization of R. chingii Hu, and points out that the active components and functional characteristics of R. chingii Hu should be further explored, and it should be widely used in the fields of medical care, food and daily chemical products.
Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie
Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie
Food and Machinery
In this review, the clarification and decolorization of sugar solution in the process of sugar production was summarized. The research status of various clarification and decolorization techniques such as adsorption, oxidation and filtration in sugar production process and the deficiencies of existing methods in production and popularization, were compared and introduced. In addition, the research direction of the clarification technology in sugar industry was discussed.
Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan
Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan
Food and Machinery
Objective:The effect of dried silver carp process on quality and safety was studied. Methods: Taking the fresh silver carp as the raw material, the curing concentration (NaCl), curing temperature, curing time, drying temperature and drying time as investigating factors, investigated the effects of different processing conditions on the rehydration rate, color, texture and AGEs formation. Results: The concentration of curing salt and drying temperature had significant effects on the sensory evaluation of dried fish products (P＜0.05), and the optimal processing conditions obtained were curing concentration of 9%, curing temperature of 4 ℃, curing time of 3 h, …
Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli, Ren Yang-Ying, An Yue-Qi, Dang Mei-Qi, Yang Mei, Xu Guo-Dong, Xiong Shan-Bai
Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli, Ren Yang-Ying, An Yue-Qi, Dang Mei-Qi, Yang Mei, Xu Guo-Dong, Xiong Shan-Bai
Food and Machinery
Objective:This study aimed to increase the diversity of surimi products and promote the industrialized production of high-quality traditional food. Methods:Using frozen surimi and chicken breast as raw materials, double-protein vermicelli was prepared by extrusion molding. The effects of raw material composition on the quality of double-protein vermicelli were studied by measuring its holding capacity, pulping value, color, stretch, texture and sensory evaluation. Results: The optimal mixing ratio of surimi and chicken was 8∶2, and the optimal amount of water was 20%. The tensile strength, tensile deformation and total sensory scores of the dual protein fish filaments prepared under …
Determination Of Nine Mineral Elements In Infant Formula Milk Powder By Rapid Wet Digestion-Inductively Coupled Plasma Optical Emission Spectrosmetry, Chen Hui, Guo Xing-Xin, Peng Jia-Li, Tao Li-Ping, Wu Hai-Zi
Determination Of Nine Mineral Elements In Infant Formula Milk Powder By Rapid Wet Digestion-Inductively Coupled Plasma Optical Emission Spectrosmetry, Chen Hui, Guo Xing-Xin, Peng Jia-Li, Tao Li-Ping, Wu Hai-Zi
Food and Machinery
Objective: This study aimed to provide a rapid and efficient pretreatment method to detect the mineral elements in infant formula milk powder. Methods: Low-temperature rapid wet digestion (digesting temperature was 120 ℃ and digesting time was 90 min) combined with the inductively coupled plasma optical emission spectroscopy (ICP-OES) was used to determine the concentrations of K, Na, Ca, Mg, P, Fe, Zn, Cu, and Mn in infant formula milk powder. Results: The linear correlation coefficients of standard curves for these nine elements were all over 0.999 9. This method was verified by the reference materials in infant …
Effect Of Thawing Methods On Water Retention And Quality Of Ship-Borne Ultra-Low-Temperature Squid Muscle, Wang Jin, Gao Xue-Hui, Chen Yun-Yun, Yu Hai-Xia, Gao Fei, Zhang Xiao-Jun
Effect Of Thawing Methods On Water Retention And Quality Of Ship-Borne Ultra-Low-Temperature Squid Muscle, Wang Jin, Gao Xue-Hui, Chen Yun-Yun, Yu Hai-Xia, Gao Fei, Zhang Xiao-Jun
Food and Machinery
Objective: This study aimed to explore the best thawing method of squid in storage and processing. Methods: Three kinds of squid were thawed by four thawing methods: low temperature thawing, ultrasonic thawing, flowing water thawing and hydrostatic thawing. The changes of sensory quality, texture characteristics, thawing loss rate, cooking loss rate, volatile base total nitrogen (TVB-N value), thiobarbituric acid value (TBARS value) and salt-soluble protein content (SSP value) of different squid were investigated during the thawing process. Results: Ultrasonic thawing took the shortest time, but thawing loss rate was high and the juice loss was serious; The …
International Experience And Enlightenment Of Operation Management Of Whole Grain Food Labeling: Evidence From Whole Grain Stamp, Huang Ze-Ying, Huang Bei-Xun
International Experience And Enlightenment Of Operation Management Of Whole Grain Food Labeling: Evidence From Whole Grain Stamp, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
This study summarized the whole grain stamp operation management experience of Oldways whole grains council. It was found that there were 100%, 50%+, basic types of the whole grain stamps. There was a strict requirement of labeling application and its review process and clear label use regulations. The use value of labeling was publicized by online and offline media and cooperation with governments. Therefore, the standard management of the whole grain food labeling format, supervision of enterprises' use of labeling, publicity and education of the whole grain food labeling should be paid attention.
Research On Main Components, Bioactivities Of Staphylea Bumalda Dc. And Its Development And Application Progress, Me Ya-Mei, Jing Ji-Yue, Ling Jia-Cheng, Wang Wen-Shu
Research On Main Components, Bioactivities Of Staphylea Bumalda Dc. And Its Development And Application Progress, Me Ya-Mei, Jing Ji-Yue, Ling Jia-Cheng, Wang Wen-Shu
Food and Machinery
In this review, the nutritional components such as protein, amino acids, vitamins, polysaccharides and oil were discussed. The active components, including phenols, flavonoids, triterpenes and the bioactivities such as antioxidant, hypoglycemic and neuroprotection were summarized, the application of S. bumalda DC. as a new raw food material and functional food were also prospected.
Effects Of The Ratio Of Refined White Rice And Brown Rice On The Quality Of Compounded Rice Flour, Liu Ying, Xu Chen-Ran, Zhang Chu-Jia, Zhang Na, Dou Bo-Xin
Effects Of The Ratio Of Refined White Rice And Brown Rice On The Quality Of Compounded Rice Flour, Liu Ying, Xu Chen-Ran, Zhang Chu-Jia, Zhang Na, Dou Bo-Xin
Food and Machinery
Objective:This study aimed to optimize the compounding ratio of compounded brown rice flour. Methods:The effects of different ratios on the quality of compounded brown rice flour were analyzed by mixing refined white rice and brown rice (10∶0, 8∶2, 6∶4, 4∶6, 2∶8, 0∶10), and the optimal ratios were obtained by using the flushing properties, gelatinization characteristics, rheological properties, thermal properties, and in vitro digestibility as indicators. Results:With the increase of brown rice content, the peak viscosity, valley viscosity and final viscosity of compounded brown rice flour gradually decreased, and the initial gelatinization temperature, peak temperature and end gelatinization …
Functional Components Of Citrus Peel And Its Processing And Application Status, Tang Qing-Miao, Wang Lu-Feng
Functional Components Of Citrus Peel And Its Processing And Application Status, Tang Qing-Miao, Wang Lu-Feng
Food and Machinery
By overviewing the characteristic functional components of the citrus peel and its physiological activities such as antioxidant, anti-bacteria and anti-inflammation, hypoglycemia and lipid-lowering, the current domestic and international situation of citrus peel processing and its applications, summarized in this review, and the technical solutions to comprehensive processing and applications in a stepwise manner, were also discussed. Finally, the future directions on the researches and applications of the citrus peel were prospected.
Study On Anti-Fatigue Activities Of Chick-Pea Oligopeptides, Jia Qian-Sheng, Liu Yuan-Yang, Li Dan
Study On Anti-Fatigue Activities Of Chick-Pea Oligopeptides, Jia Qian-Sheng, Liu Yuan-Yang, Li Dan
Food and Machinery
Objective:The purpose of this study was to explore the antioxidative activity in vitro experiments and the anti-fatigue activity of chickpea oligopeptides in mice. Methods:In this study, the antioxidant capacity of chickpea oligopeptide was detected by in vitro method, and the anti-fatigue capacity of chickpea oligopeptide was comprehensively evaluated by detecting physiological and biochemical indexes of mice. Results:The superoxide anion radical scavenging ability IC50of chickpea oligopeptide was 4.26 mg/mL, which was significantly higher than that of GSH positive control group (P＜0.05); The reducing power of chickpea oligopeptide was significantly higher than that of GSH positive control …
Effect Of Ethephon Ripening And Peeling On Quality Of Fresh Walnut During Freezing Storage, Wu Xiao-Hua, Chen Bai, Li Ming-Ze, Zhang Rui, Feng Ji-Hu
Effect Of Ethephon Ripening And Peeling On Quality Of Fresh Walnut During Freezing Storage, Wu Xiao-Hua, Chen Bai, Li Ming-Ze, Zhang Rui, Feng Ji-Hu
Food and Machinery
Objective:To evaluate the feasibility of the production of ethephon in the freezing thawing and fresh keeping of fresh walnut, and to provide theoretical basis and technical support for fresh walnut freezing thawing and fresh keeping technology system. Methods:The late fruiting walnut variety 'Qingxiang' from Longnan county of Gansu province was used as the experimental material, and then the green walnut was picked by hand and then peeled by Ethephon. Meanwhile, the artificial peeling was used as the control (CK). The fresh walnut was peeled and stored in a constant temperature freezer with temperature of -7~-5 ℃ and humidity …
New Model Of Functional Food Research And Development: Flexible And Precise Nutrition Intervention System, Zhou Dan, Zheng Jian-Xian, Huang Shou-En
New Model Of Functional Food Research And Development: Flexible And Precise Nutrition Intervention System, Zhou Dan, Zheng Jian-Xian, Huang Shou-En
Food and Machinery
Based on the scientific theory of modern nutrition and functional food science, this paper uses biotechnology and information digital technology to establish a more precise, flexible, integrated and digital functional food research and development system-flexible precise nutrition intervention system (FPNIS) which improves the shortcomings of the two common functional food research and development models that are based on traditional Chinese herbal medicines or simple ingredient dietary supplements. Through the establishment of FPNIS, provide a new way to explore the research and development of efficient and precise functional food, and analyze its trend.
Status And Prospects Of Traditional Health Food Therapy Industry Development, Xiao Jian-Cai, Liu Jian-Gong, Zhao Zi-He, Yan Bin-Bin, Zhang Yan, Yang Jian
Status And Prospects Of Traditional Health Food Therapy Industry Development, Xiao Jian-Cai, Liu Jian-Gong, Zhao Zi-He, Yan Bin-Bin, Zhang Yan, Yang Jian
Food and Machinery
From the perspective of the development of traditional health food therapy industry, this report illustrates the important position and significance of food therapy industry in the implementation of the general health strategy, outlines the results of product research in the therapeutic food industry, introduces the development effectiveness of food therapy industry in the world, which makes an analysis of the global food therapy market, especially in China, including industry data, market competition mode, supply and demand analysis. Finally, based on the above-mentioned industrial development analysis results, some prediction analysis and development suggestions are proposed.
Research Progress On The Effect Of Biological And Non-Thermal Processing On The Content Of Phenolic Compounds And Antioxidant Activity In Cereals And Miscellaneous Beans, Ma Zhan-Qian, Zhai Xiao-Tong, Tan Bin
Research Progress On The Effect Of Biological And Non-Thermal Processing On The Content Of Phenolic Compounds And Antioxidant Activity In Cereals And Miscellaneous Beans, Ma Zhan-Qian, Zhai Xiao-Tong, Tan Bin
Food and Machinery
Bioprocessing and non-thermal processing can improve the quality of cereals and miscellaneous beans, which significantly increase the content of phenols and antioxidant activities. This study systematically reviewed the effects of bioprocessing and non-thermal processing on phenolic compounds and antioxidant activities of cereal and soybean, and prospected the key research ideas for further development of cereal and soybean processing.
Selenium Amino Acids Speciation In Selenium-Enriched Agricultural Products And Their Distribution In Different Protein Components, Liu Wei, Yin Jin-Jing, Wu Mu-Ci, Yang Ning, He Jing-Ren, Zhang Rui
Selenium Amino Acids Speciation In Selenium-Enriched Agricultural Products And Their Distribution In Different Protein Components, Liu Wei, Yin Jin-Jing, Wu Mu-Ci, Yang Ning, He Jing-Ren, Zhang Rui
Food and Machinery
Objective:This study aimed to explore the distribution and speciation of selenium amino acids in different solubilized proteins of selenium-enriched broccoli, soybean, corn and barley seedlings.Methods:The contents of selenomethionine, selenocysteine, methylselenocysteine and selenethionine in four selenium-enriched cereals and cruciferous agricultural products were determined by high performance liquid chromatography-hydride generation-atomic fluorescence spectrometry. Moreover, the distribution characteristics of each selenium amino acid in albumin, globulin, gliadin and glutelin with different solubilized proteins were analyzed.Results:The content and distribution of selenium amino acids of the four selenium-enriched plants in different protein components were significantly different (P＜0.05). SeMet was …
Effects Of Different Drying Methods On The Reconstituability Of Kudzu Powder-Fatty Acid Complexes, Zhang Zhi-Lin, Zhang Xuan, Xu Yuan-Rui, Luo Shun-Jing, Liu Cheng-Mei
Effects Of Different Drying Methods On The Reconstituability Of Kudzu Powder-Fatty Acid Complexes, Zhang Zhi-Lin, Zhang Xuan, Xu Yuan-Rui, Luo Shun-Jing, Liu Cheng-Mei
Food and Machinery
Objective:This study aimed to improve the reconstituability of kudzu powder.Methods:The kudzu powder-fatty acid complexes were prepared by different drying methods after co-gelatinization of kudzu powder with lauric acid, and investigated the effects of drying methods on the instant properties of the complexes from the changes of crystal structure, microstructure, bulk density, water absorption index and swelling power.Results: The drying method influenced the water absorption capacity of the complexes, there by affected the reconstituability of the complexes. Compared with oven drying and far-infrared drying, the complexes prepared by spray drying and freeze-drying had lower bulk density, more …
The Effect Of Drying Method On The Physical And Chemical Properties And Antioxidant Activity Of Extruded Wheat Bran, Wu Fan, Wang Zhan, Zhou Jian, Shen Wang-Yang, Jia Xi-Wu
The Effect Of Drying Method On The Physical And Chemical Properties And Antioxidant Activity Of Extruded Wheat Bran, Wu Fan, Wang Zhan, Zhou Jian, Shen Wang-Yang, Jia Xi-Wu
Food and Machinery
Objective:Using wheat bran as raw material, the extruded bran is obtained by extrusion stabilization treatment, and the best drying method for extruded bran is determined.Methods:The effects of three drying methods (fluidized bed drying, microwave drying, hot air drying) were studied on the basic components of extruded bran, water holding capacity, water solubility, swelling power, oil holding power, color value and other physical and chemical properties, oxidation resistance, total phenols and total flavonoids; Using antioxidant, total phenols and total flavonoids as indicators to determine the best drying method for extruded bran.Results:The three drying methods have no …
The Protection Effect Of Dihydromyricetin And Its Acylated Derivatives On Oxidative Damage Of Hepatocytes, Du Bao-Shuang, Chen Shang-Wei, Li Yue, Zhu Song
The Protection Effect Of Dihydromyricetin And Its Acylated Derivatives On Oxidative Damage Of Hepatocytes, Du Bao-Shuang, Chen Shang-Wei, Li Yue, Zhu Song
Food and Machinery
Objective:This study aimed to investigate the protective effect of dihydromyricetin (DHM) and its derivatives on oxidative damage of hepatocytes.Methods:The hydrogen peroxide damage model of L02 cells was established. DHM derivatives with different lipophilicity were obtained by enzymatic acylation of DHM. The levels of reactive oxygen species (ROS), lactate dehydrogenase (LDH), malondialdehyde (MDA), catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), and mitochondrial membrane potential and Caspase 3 were measured to evaluate the protective effect of DHM and its derivatives on damaged hepatocytes.Results:Except for 3-O-lauroyl-DHM, the level of reactive oxygen species (ROS) the release of lactate …
The Practice Of Balanced Diet Model For Chinese Residents: Interpretation Of Dietary Guidelines For Chinese Residents (2022), Cao Qing-Ming, Wang Wei-Jie, Zhang Lin, Zhou Wen-Hua, Wang Yuan-Qing
The Practice Of Balanced Diet Model For Chinese Residents: Interpretation Of Dietary Guidelines For Chinese Residents (2022), Cao Qing-Ming, Wang Wei-Jie, Zhang Lin, Zhou Wen-Hua, Wang Yuan-Qing
Food and Machinery
Based on the comparison of the five editions of the Dietary Guidelines, this article have extracted the health concepts that each edition of the dietary guidelines adheres to, including the concepts of reasonable match, energy balance and healthy weight, three reductions (reducing salt, fat and sugar) to prevent chronic non-communicable diseases, and also analyzes the updated and practical characteristics of the new edition of the Dietary Guidelines for Chinese Residents, including the Oriental Healthy Dietary Model, knowing how to cook and choose food, and enjoying of serving chopsticks and individual serving. On these basis, the author analyzed the practice of …
Inhibitory Effect Of Sea Cucumber Coelomic Fluid Extracts On White Shrimp Autolysis, Nie Bin, Li Ao-Ting, Cui Xiao-Fan, Du Yi-Nan, Yan Jia-Nan, Wu Hai-Tao
Inhibitory Effect Of Sea Cucumber Coelomic Fluid Extracts On White Shrimp Autolysis, Nie Bin, Li Ao-Ting, Cui Xiao-Fan, Du Yi-Nan, Yan Jia-Nan, Wu Hai-Tao
Food and Machinery
Objective:In this paper, the inhibition of protein degradation in autolysis of white shrimp (Penaeus vannamei) surimi by extracts from the coelomic fluid of sea cucumber (Stichopus japonicus), a by-product of sea cucumber processing, was studied.Methods:The protein degradation in autolysis of white shrimp was studied by SDS-PAGE assay. Furthermore, the effect of sea cucumber coelomic fluid and its extracts on white shrimp protein degradation was determined by SDS-PAGE and TCA-soluble oligopeptide assay.Results:The optimal conditions of white shrimp autolysis were incubation at pH 3.0, 50 ℃ for 2 h. The bond intensities of myosin heavy chain around …
Dynamic Changes Of Volatile Flavor Components And Their Precursors During Low Temperature Cooking Of Beef, Cui Wei, Meng Xiang-Ren, Gao Zi-Wu, Ma Yin-Rui
Dynamic Changes Of Volatile Flavor Components And Their Precursors During Low Temperature Cooking Of Beef, Cui Wei, Meng Xiang-Ren, Gao Zi-Wu, Ma Yin-Rui
Food and Machinery
Objective:In order to explore the dynamic changes of volatile flavor components and their precursors during low temperature cooking of beef.Methods:Beef with central temperature of 98 ℃ was used as control group. Nucleotides, free amino acids, free fatty acids, total sugars and volatile flavor components in beef with central temperature of 60, 65, 70, 75 and 80 ℃ were determined, and sensory evaluation was carried out.Results:The results showed that the content of fresh flavor nucleotides, equivalent fresh flavor concentration and taste activity in the low temperature group were significantly higher than those in the control group …
Effect Of Sulfate Modificate On The Structure And Antioxidant Activity Of Jujube Polysaccharide, Gong Xiao-Pei, Zhang Jian, Guo Xiao-Bin, Mao Xiao-Ying, Zhang Lian-Fu
Effect Of Sulfate Modificate On The Structure And Antioxidant Activity Of Jujube Polysaccharide, Gong Xiao-Pei, Zhang Jian, Guo Xiao-Bin, Mao Xiao-Ying, Zhang Lian-Fu
Food and Machinery
Objective:This study aimed to explore the relationship between the structure and antioxidant activity of purified red date polysaccharide ZJP-1 and sulfated red date polysaccharide S-ZJP-1.Methods:Using remnant jujube as raw material, jujube polysaccharide (ZJP-1) was purified by hot water extraction, and then separated by DEAE-52 ion exchange chromatography and Sephadex-200 dextran gel column chromatography. Thereafter, red jujube polysaccharide sulfated derivative (S-ZJP-1) was obtain through chlorosulfonic acid-pyridine sulfated modification.Results:Both ZJP-1 and S-ZJP-1 are composed of three monosaccharides: glucose, arabinose, and galactose, but the ratios are different. The two polysaccharides had characteristic absorption peaks of polysaccharides, and S-ZJP-1 …