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Articles 901 - 930 of 1588
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Research Progress Of 3d Printing Of Cereal-Based Materials, Geng Han, Wang Li, Chen Zheng-Xing, Zuo Zhong-Yu
Research Progress Of 3d Printing Of Cereal-Based Materials, Geng Han, Wang Li, Chen Zheng-Xing, Zuo Zhong-Yu
Food and Machinery
In this review, the main processes, principles and equipment suitable for cereal-based 3D printing were introduced, and the printing characteristics and application of cereal-based raw materials in 3D printing were summarized, including the main factors affecting the printing quality. Moreover, the prospects and challenges of cereal-based 3D printing was also discussed.
Aroma And Baking Characteristics Of Kiwifruit And Its Bread Fermented By Pediococcus Pentosaceus, Huang Jing, Iang Li-Ting, Chen Cheng, Guo Rui-Jun, Huang Wei-Ning, Zeng Yong-Qing, Li Ning, Gao Tie-Cheng, Zhou Li-Yuan
Aroma And Baking Characteristics Of Kiwifruit And Its Bread Fermented By Pediococcus Pentosaceus, Huang Jing, Iang Li-Ting, Chen Cheng, Guo Rui-Jun, Huang Wei-Ning, Zeng Yong-Qing, Li Ning, Gao Tie-Cheng, Zhou Li-Yuan
Food and Machinery
Objective:This study aimed to explore the effect of Pediococcus pentosaceus J8 fermented kiwifruit on bread baking and flavor profile characteristics of wheat bread. Methods: The changes in β glucosidase enzyme activity, organic acids and flavor compounds during kiwifruit fermentation were analyzed. The physical and chemical properties of wheat dough incorporated with fermented kiwifruit were determined. Moreover, the changes in total dietary fiber and total amino acid content, bread quality and flavor characteristics of the resulted bread were also determined. Results: After 15.5 hours of fermentation, the β glucosidase activity reached 55.13 U/L, and the content of lactic acid and …
Analysis Of Flavor Compounds In The Process Of Stewed Pork At Key Stages, Yao Min, Xie Guo-Fang, Yang Rong, Zhou Di, Long Qing-Meng, Zhang Chun-Jiang
Analysis Of Flavor Compounds In The Process Of Stewed Pork At Key Stages, Yao Min, Xie Guo-Fang, Yang Rong, Zhou Di, Long Qing-Meng, Zhang Chun-Jiang
Food and Machinery
Objective:The flavor formation process of stewed pork was investigated in this study. Methods: Electronic nose and gas-phase mass spectrometry (GC-MS) techniques were used to compare the key processes such as bleaching, frying, stewing and addition of sauces during the processing of stewed pork, and to analyze the changes of flavor compounds. Results: The results of electronic nose measurement were consistent with the results of gas chromatography analysis. The flavor content of raw pork and sauces was the highest, and the flavor substances decreased in the blanching, frying and stewing stages. However, the characte-ristic flavor substances were formed continuously. A …
Quality Analysis Of Fatty Acids And Lecithin Composition Of 20 Kinds Of Fresh Walnut, Yan Meng-Xi, Liu Jing-Wei, Xu Ke-Peng, Song Jie, Li Zhong-Jun
Quality Analysis Of Fatty Acids And Lecithin Composition Of 20 Kinds Of Fresh Walnut, Yan Meng-Xi, Liu Jing-Wei, Xu Ke-Peng, Song Jie, Li Zhong-Jun
Food and Machinery
Objective:This study aims to explore the correlation between the types and contents of fatty acids and lecithin in fresh walnut.Methods:A kinds of 20 walnuts were selected from Chengdu in Sichuan Province. The method of the gas chromatography and the high performance liquid chromatography were used for quantitative determination. Correlation analysis and cluster analysis were used to analyze the results.Results:The fatty acid composition of 20 kinds of fresh walnut was the same basically, with significant differences in content (P＜0.05). Longnan 15 had the highest oleic acid content. The contents of linoleic acid, arachidonic acid and cis-11-eicosenoic …
The Effect Of Vacuum Freezing-Hot Air Combined Drying On The Quality Of Purple-Spotted Peony In Gansu, Zhao Xue-Fang, Liang Qi, Tang Hong, Zhang Si-Man, Xu Bao-Di
The Effect Of Vacuum Freezing-Hot Air Combined Drying On The Quality Of Purple-Spotted Peony In Gansu, Zhao Xue-Fang, Liang Qi, Tang Hong, Zhang Si-Man, Xu Bao-Di
Food and Machinery
Objective:To reveal the effect of drying processes on the quality of Gansu purple-spoted peonycorolla tea, and to explain the drying mechanism of different drying processes.Methods:Vacuum freezing-hot air combined drying (FHCD), variable temperature hot air drying (VHD) and vacuum freeze drying (VFD) were used to dry the flowers of peony. The active ingredient (anthocyanin content) and quality attributes (moisture content, shrinkage rate and rehydration) of the purple-spotted peony corolla tea processed by three drying processes were determined, and the energy consumption of the drying processes and sensory characteristics (appearance, tea color, taste, etc.) of corolla tea were compared with three …
Auxiliary Hypoglycemic Effect Of Compound Nutritional Powder On Stz Rats, Sheng Qing-Hai, Liu Cheng, Pan Li-Na, Wang Jia-Qi, Jia Yan-Ju
Auxiliary Hypoglycemic Effect Of Compound Nutritional Powder On Stz Rats, Sheng Qing-Hai, Liu Cheng, Pan Li-Na, Wang Jia-Qi, Jia Yan-Ju
Food and Machinery
Objective:This study focuses on evaluating the auxiliary blood glucose-lowering function of self-made compound nutritional powder in type 2 diabetic rats.Methods:SD rats were intravenously injected with STZ to construct a pancreatic islet injury type 2 diabetes model. The compound nutritional powder was given by oral gavage at doses of 1.68, 3.35 and 6.70 g/kg for 30 days. Fasting blood glucose and blood glucose were measured after 30 days. Glucose tolerance index to investigate the effect of compound nutrients on STZ rats.Results:The compound nutritional powder was positive for the fasting blood glucose and glucose tolerance indexes of STZ rats; …
Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology, Peng Yu-Hang, Wang Guang-Hong, Sun Fei-Xue, Jin Ting-Xiang
Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology, Peng Yu-Hang, Wang Guang-Hong, Sun Fei-Xue, Jin Ting-Xiang
Food and Machinery
Objective:This study focuses on optimizing the heat pump drying process of carrot.Methods:On the basis of single factor experiment, Box-Behnken experiment was designed. Color difference, rehydration ratio and β-carotene content were used to study the effects of initial temperature, drying temperature rise and slice thickness on carrot drying quality. The regression equation was established, and the interaction between three independent factors on the response was analyzed. The optimal drying process parameters and the predicted values of carrot heat pump drying were obtained. Finally, the optimal parameters were determined by comparing the experimental results with the predicted values.Results:The …
Research Progress On Nutrient Components And Application Of The Exported “Qinzhou Huang” Millet, Zhang Xin-Xin, Yang Yan-Qiang, Hua Jin, Wu Xi
Research Progress On Nutrient Components And Application Of The Exported “Qinzhou Huang” Millet, Zhang Xin-Xin, Yang Yan-Qiang, Hua Jin, Wu Xi
Food and Machinery
In this review, the cultivation environment, research and development status, nutritional composition, health effect and application in food and medicine of Changzhi region characteristic export products“Qinzhou Huang”millet were summarized,and its development prospects, development and utilization were prospected.
Research Progress On Extraction, Compound Of Walnut Oil And Its Function, Deng Xin-Yu, Huang Min-Ru, Huang Da-Rong, Du Bing, Li Pan
Research Progress On Extraction, Compound Of Walnut Oil And Its Function, Deng Xin-Yu, Huang Min-Ru, Huang Da-Rong, Du Bing, Li Pan
Food and Machinery
In this paper, walnut oil was reviewed from four aspects: nutritional components, extraction technology, efficacy and compounding. The changes of nutritional components of walnut oil with different extraction technology and compounding methods were discussed. The future research direction was prospected. The constraints of emerging technology and the new compounding method of walnut oil were the focus of walnut oil research in the future.
Effects Of Simultaneous Combination Of Steam And Microwave Cooking On The Quality Of Pork Ribs, Yao Qing, Chen Yan-Ping, Sun Ying-Ying, Fang Kun, Cao Ya-Qun, Xu Yan-Shun
Effects Of Simultaneous Combination Of Steam And Microwave Cooking On The Quality Of Pork Ribs, Yao Qing, Chen Yan-Ping, Sun Ying-Ying, Fang Kun, Cao Ya-Qun, Xu Yan-Shun
Food and Machinery
Objective:To determine the quality changes of the quality of pork ribs in simultaneous combination of steam and microwave cooking.Methods:The physicochemical quality, texture, fatty acids, amino acids, total thiol group, total carbonyl and vitro protein digestibility of pork ribs treated with simultaneous combination of steam and microwave were investigated.Results:The simultaneous combination of steam and microwave could significantly reduce the cooking time compared with the single steaming. And the combined cooking of microwave with 500 W and steam with 1 300 W for 13 min (MS-13) could reduce 48% of the cooking time. Compared with other groups, the pork …
Cloning, Expression And Catalytic Function Analysis Of Chitinase From Streptomyces Diastaticus, Li Qin, Wang Li-Mei, Qi Bin
Cloning, Expression And Catalytic Function Analysis Of Chitinase From Streptomyces Diastaticus, Li Qin, Wang Li-Mei, Qi Bin
Food and Machinery
Objective: This study focused on improving the production of chitosan oligosaccharides by chitinase degradation of chitin. Methods: Using genetic engineering methods to clone, prokaryotic expressing, and investigating enzymatic properties of the chitinase from Streptomyces diastaticus, and the chitinase activity was explored by homology modeling, amino acid comparison of the catalytic domain, and site-directed mutagenesis. Results: After cloning and prokaryotic expression, the enzyme production cycle was shortened from 7 d to 24 h, and the enzyme activity reached 132 U/L, which was 32% higher than the original bacterial enzyme activity (100 U/L). The amino acids that determine the activity of chitinase …
Effects Of Different Particle Sizes Of Finger Millet On The Quality, Antioxidant Ability And In Vitro Digestibility Of Wheat Bread, Xiao Pan-Fei, Xie Hua, Tao Xiao-Han, Luo Yi-Ni, Tang Yu-Hua, Li Chi-Ling
Effects Of Different Particle Sizes Of Finger Millet On The Quality, Antioxidant Ability And In Vitro Digestibility Of Wheat Bread, Xiao Pan-Fei, Xie Hua, Tao Xiao-Han, Luo Yi-Ni, Tang Yu-Hua, Li Chi-Ling
Food and Machinery
Objective: This study aimed to exploit the functional bread of finger millet. Methods: Based on the physical and chemical properties, antioxidant capacity, special digestion characteristics and sensory evaluation of bread, the effects of different particle sizes of finger millet flour on the characteristics of wheat bread were investigated. Results: Compared with the bread without finger millet powder, the bread with 200 mesh finger millet powder increased the total phenol content by 225.78%, the DPPH radical scavenging rate by 42.96% and the iron ion reduction ability by 22.97%. The finger millet powder with smaller particle size showed stronger anti-oxidation ability. Moreover, …
The Development Experience Of Front Of Package Food Warning Labeling In Chile And Its Enlightenments To China, Huang Ze-Ying
The Development Experience Of Front Of Package Food Warning Labeling In Chile And Its Enlightenments To China, Huang Ze-Ying
Food and Machinery
The study collected materials about front of package food warning labeling from the official website of the Chile Ministry of Health and literatures. Successful experience was summarized from the implementation background, algorithm, and implementation effect of warning labels, comparison of warning labels in other countries, and comparison with other front of package labels. And then several enlightenments were provided to optimize the front of package labeling in China.
Effects Of Natural Compound Preservative And Its Vacuum Synergy On The Shelf Life Of Pre-Conditioned Pork Filling Stuffing, Liu Ping-Yun, Wang Jun-Ru, Ding Yi-Dan, Zhang Gen-Sheng
Effects Of Natural Compound Preservative And Its Vacuum Synergy On The Shelf Life Of Pre-Conditioned Pork Filling Stuffing, Liu Ping-Yun, Wang Jun-Ru, Ding Yi-Dan, Zhang Gen-Sheng
Food and Machinery
Objective: To study the effect of food preservatives on the freshness of pre-conditioned pork filling stuffing and to solve the problem of easy spoilage and very short shelf life of pre-conditioned pork filling stuffing. Methods: The changes of physicochemical and microbiological indexes of the pre-conditioned pork filling treated with vacuum-packed co-combination preservatives during storage were determined using the total number of colonies or TBA values as evaluation criteria. Results: The optimal ratio of preservatives were as followed: 0.049% nisin, 0.207% D-isoascorbate sodium, 0.029% rosemary extract. Vacuum-packed synergistic compounding preservative treatment can effectively delay the changes of total bacterial colony, …
Effect Of Chitosan On The Waterless Preservation Of Urechis Unicinctus, Li Zhong-Kun, Li Zi-Xuan, Liu Chen-Hao, Liu Chun-E
Effect Of Chitosan On The Waterless Preservation Of Urechis Unicinctus, Li Zhong-Kun, Li Zi-Xuan, Liu Chen-Hao, Liu Chun-E
Food and Machinery
Objective: The aim of the study was to decrease the transportation cost while reducing the nutrition loss of Urechis unicinctus. Methods: Chitosan was used for pretreatment of Urechis unicinctus, and the changes of the main nutritional and physiological indexes of the three groups i.e., control group, after waterless preservation group and recovered group, were measured. Results: The optimal concentration of chitosan was 3 g/L. After being pretreated by chitosan, the survival rate of Urechis unicinctus could reach 67% after 64 h of waterless preservation. The survival rate, muscle glycogen, water holding capacity of the experimental group were all …
Optimization Of Preparation Technology Of Ovalbumin-Peptide By Complex Enzyme And Its Antialcoholic Effect, Qi Xing-Yu, Yan Xiao-Juan, Zhang Hai-Yue
Optimization Of Preparation Technology Of Ovalbumin-Peptide By Complex Enzyme And Its Antialcoholic Effect, Qi Xing-Yu, Yan Xiao-Juan, Zhang Hai-Yue
Food and Machinery
Objective: This study aimed to verify the antialcoholic activity of ovalbumin peptide and improve the added value of egg products. Methods: Ovalbumin was hydrolyzed by alkaline protease and trypsin. The activity rate of alcohol dehydrogenase (ADH) was taken as index, and the enzymolysis process was optimized by response surface methodology. The total antioxidant activity, hydrolysis degree, amino acid composition and relative molecular weight of ovalbumin peptide were determined to evaluate the antialcoholic effect of ovalbumin peptide. Results: The optimum enzymatic hydrolysis conditions were as follows. Under the conditions of enzymatic hydrolysis time 5 h, dosage of complex enzyme 3 100 …
Optimization Of Process Parameters And Antioxidant Activity Of Purslane Compound Rice, Qi Jia-Hui, Chen Shan-Feng, Yan Yu-Hong, Han Feng, Liu Xin-Hua, Li Rui-Hong
Optimization Of Process Parameters And Antioxidant Activity Of Purslane Compound Rice, Qi Jia-Hui, Chen Shan-Feng, Yan Yu-Hong, Han Feng, Liu Xin-Hua, Li Rui-Hong
Food and Machinery
Objective: Preparation of Portulaca oleracea compound rice with antioxidant properties. Methods: Broken rice flour is the main raw material and Portulaca oleracea L. was the auxiliary material. On the basis of single factor experiment, response surface experiment was designed with comprehensive score, and the technological parameters of screw speed, barrel temperature, purslane addition and feed moisture, and the antioxidant characteristics of compound rice were detected by the clearance of DPPH and ABTS. Results: The results showed that the optimal formula for preparing purslane compound rice was the follow: The screw speed was 140 r/min, barrel temperature was 120 ℃, purslane …
Research Progress On Extraction, Purification, Analysis And Biological Activity Of Polysaccharides From Opuntia Dillenii Haw., Yang Yan, Zhou Xin, Chen Hua-Guo
Research Progress On Extraction, Purification, Analysis And Biological Activity Of Polysaccharides From Opuntia Dillenii Haw., Yang Yan, Zhou Xin, Chen Hua-Guo
Food and Machinery
In this review, the extraction, purification, structural characterization and bioactivity of polysaccharides from Opuntia dillenii Haw. were summarized. This review provides a theoretical basis for the in-depth development and utilization of the polysaccharides.
The Research On Detection Methods For Fat In The Fermented Milk Added With The Cmc-Na, Liu Fang-Fang, Xue Min-Min, Wu Qian, Peng Cheng-Cheng, Deng Ling-Yun
The Research On Detection Methods For Fat In The Fermented Milk Added With The Cmc-Na, Liu Fang-Fang, Xue Min-Min, Wu Qian, Peng Cheng-Cheng, Deng Ling-Yun
Food and Machinery
Objective: Improving the accuracy of the determination of fat in CMC-Na fermented milk. Methods: The national standard method-alkali hydrolysis method was used to determine the fat contained in CMC-Na fermented milk. By optimizing the key parameters in the alkali hydrolysis method, hydrolysis of hydrolysis instead of ammonia hydrolysis, and adding metal ions to the alkali hydrolysis method, the suitable fat containing CMC-Na fermented milk was explored. Results: ① With the increase of CMC-Na content, the lower the fat result in CMC-Na fermented milk measured by alkaline hydrolysis; ② The change of the four key conditions, such as the ammonia volume, …
Structural Characteristics Of Polysaccharides From Lactarius Hatsudake And Its Effect On Intestinal Flora, Zhang Xin-Fang, Cheng Meng-Ya, Yang Qiao, Chang Song-Lin, Ren Jia-Li
Structural Characteristics Of Polysaccharides From Lactarius Hatsudake And Its Effect On Intestinal Flora, Zhang Xin-Fang, Cheng Meng-Ya, Yang Qiao, Chang Song-Lin, Ren Jia-Li
Food and Machinery
Objective: This study aimed to explore the regulatory effect of Lactarius hatsudake polysaccharide on intestinal flora. Methods: LHP was extracted from L. hatsudake by hot water. LHP-1 and LHP-2 were further purified and characterized. The effects of LHPs on body weight and intestinal microbiome composition were studied in antibiotic-induced mice. Results: LHP-1 was mainly composed of mannose, glucose and galactose. The molar mass ratio of LHP-1 was 3.44∶61.10∶1.22. LHP-2 is mainly composed of mannose and glucose, with a molar mass ratio of 3.84∶153.00. It has a "neuronal" structure and a chain structure region. LHP intervention can restore the structure and …
Optimizations Of Extraction And Separation Process Of Saponins And In Vitro Antioxidant Activity From The Female Gonad Of Apostichopus Japonicus, Zhong Jing-Shi, Zhang Jian, Liu Fang, Wang Gong-Ming, Wang Yi-Xin
Optimizations Of Extraction And Separation Process Of Saponins And In Vitro Antioxidant Activity From The Female Gonad Of Apostichopus Japonicus, Zhong Jing-Shi, Zhang Jian, Liu Fang, Wang Gong-Ming, Wang Yi-Xin
Food and Machinery
Objective: This study aimed to optimize the ultrasonic-assisted extraction technology and HSCCC separation process of saponins from the female gonad of Apostichopus japonicus and to explore their antioxidant activities. Methods: Extraction time, ethanol concentration, ultrasonic time, and solid-to-solvent ratio as the influencing factors were considered in this study, and the extraction process of saponin was optimized using the response surface methodology. The ratio of solvent systems, the volume flow of mobile phases, and the rotation speeds of HSCCC were optimized. The DPPH radical and ABTS radical scavenging experiments were conducted to evaluate the antioxidant activities of the crude extracts and …
Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables, Rong Pei-Xiu, He Xiao-Qin, Wang Jin-Qiu, Gan Ren-You
Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables, Rong Pei-Xiu, He Xiao-Qin, Wang Jin-Qiu, Gan Ren-You
Food and Machinery
The extraction technologies of plant essential oils were briefly summarized, and the functional characteristics of plant essential oils and the different application forms of plant essential oils in the preservation of fruits and vegetables were emphatically reviewed, including the essential oils nanocrystallization, the essential oils microencapsulation, and the essential oils combining with physical technologies and so on. This review could provide a theoretical basis for the further application of plant essential oils in the preservation of fruits and vegetables in the future.
Research Progress In Physicochemical Properties And Modification Methods Of Dietary Fiber, Chen Si-Yu, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui
Research Progress In Physicochemical Properties And Modification Methods Of Dietary Fiber, Chen Si-Yu, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui
Food and Machinery
This review introduced the classification, structure and physical and chemical properties of dietary fiber, and summarized the relevant research literature on the modification methods and physicochemical properties of dietary fiber at home and abroad in recent years. The development direction of the physicochemical properties of dietary fiber and its modification methods were also prospected, in order to provide a theoretical reference for its efficient and comprehensive utilization.
Effect Of L-Theanine On Intestinal Immunity Of Rats Under Resistant Starch Feeding, Qu Qing-Yun, Xu Wei, Hu Yuan, Li Yin-Hua, Gong Zhi-Hua, Xiao Wen-Jun
Effect Of L-Theanine On Intestinal Immunity Of Rats Under Resistant Starch Feeding, Qu Qing-Yun, Xu Wei, Hu Yuan, Li Yin-Hua, Gong Zhi-Hua, Xiao Wen-Jun
Food and Machinery
Objective: This study aimed to explore the effect of L-theanine on intestinal immunity of rats under resistant starch feeding. Methods: Different doses of L-theanine [100, 300, 500 mg/（kg·d）] was performed for 28 days in 4-week-old SD male rats by filling the stomach once daily under resistant starch feeding, in order to investigate the regulation of resistant starch combined with L-theanine on intestinal immunity. Results: The results were shown as follows the medium and high dose groups of L-theanine significantly increased the weight of rats, and improved the activities of ileum SOD, GSH-Px with reducing the content of MDA under resistant …
The Effect On Nutritional Value And Non-Volatile Flavor Substance Content Of Pleurotus Eryngii With Fermentable Corn Steep Liquor, Li Jing, Zheng Xi-Qun, Liu Xiao-Lan
The Effect On Nutritional Value And Non-Volatile Flavor Substance Content Of Pleurotus Eryngii With Fermentable Corn Steep Liquor, Li Jing, Zheng Xi-Qun, Liu Xiao-Lan
Food and Machinery
Objective: In order to improve the comprehensive utilization value of corn steep liquor, fermentable corn steep liquor was used to partially replace bran for cultivation of Pleurotus eryngii. Methods: 6 percent of the nitrogen source in the traditional matrix was replaced by fermentable corn steep liquor in the cultivation of P. eryngii, and the differences in non-volatile flavor composition and nutritional value were analyzed by measuring the content and composition of free amino acids, organic acids, soluble glycol, 5'-nucleotides. Results: The results showed that the chemical scores of P. eryngii amino acids were 50.31 and 48.93, the BV values were …
Optimization Of The Formula Of Highly Elastic Vegetarian Sausage, Qin Jian-Peng, Ma Xiao-Xiao, Yu De-Yang, Chen Yuan-Yuan, Ma Li-Zhen
Optimization Of The Formula Of Highly Elastic Vegetarian Sausage, Qin Jian-Peng, Ma Xiao-Xiao, Yu De-Yang, Chen Yuan-Yuan, Ma Li-Zhen
Food and Machinery
Objective：
Research On Functional Activities Of Organic Acids In Edible Plant Ferment, Huang Ying, Ren Ting-Yuan, Wan Hong-Qiong, Xie Jiao
Research On Functional Activities Of Organic Acids In Edible Plant Ferment, Huang Ying, Ren Ting-Yuan, Wan Hong-Qiong, Xie Jiao
Food and Machinery
The composition of organic acids in enzyme products and their dynamic changes during fermentation process were reviewed, and the function activities of organic acids in enzyme products beneficial to human health, such as antioxidant, adjustment of intestinal flora, enhancement of satiety, anti-tumor, etc were summarized. Moreover, the evaluation system and mechanism of organic acids in edible enzymes were proposed to be further studied.
The Development Experience And Enlightenment Of American Nutrition Facts Panel, Huang Ze-Ying, Huang Bei-Xun
The Development Experience And Enlightenment Of American Nutrition Facts Panel, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
Our study collected material and information of the nutrition facts panel from the official website of Food and Drug Administration in America and authoritative literatures, and elaborated the evolution, publicity and education of the nutrition facts panel, implementation effect and deficiency, American front of package labels related to the nutrition facts panel, and comparison with the nutrition facts table in China. Moreover, the successful experience and enlightenments were summarized, and the advice for improving the nutrition facts table in China was also proposed.
Enhancing Hydroxyl Radical Production In Ozone Water By New Type Static Mixer, Liu Xin-Yu, Zhang Bo-Wen, Cui Zheng-Wei
Enhancing Hydroxyl Radical Production In Ozone Water By New Type Static Mixer, Liu Xin-Yu, Zhang Bo-Wen, Cui Zheng-Wei
Food and Machinery
Objective: A new type of static mixer to enhance the ozone gas-liquid phase mass transfer was established in this study. Methods: The effects of different ozone gas flow rates, liquid flow rates and liquid temperature on the concentration of ozone liquid phase and the generation of hydroxyl radicals were investigated, and were compared with the microporous aeration method and the circulating jet method. Results: With the increase of the gas-liquid flow rate, the ozone water saturation concentration and the hydroxyl radical concentration both increased; as the temperature increased, the ozone water saturation concentration decreased, but the hydroxyl radical concentration increased. …
Effects Of Different Fixation Methods On The Quality Of Green Tea Processed By Purple Bud Leaves, Song Xian-Ying, Huang Yan-Mei, Cui Li-Dan, Xiao Wen-Jun, Gong Zhi-Hua
Effects Of Different Fixation Methods On The Quality Of Green Tea Processed By Purple Bud Leaves, Song Xian-Ying, Huang Yan-Mei, Cui Li-Dan, Xiao Wen-Jun, Gong Zhi-Hua
Food and Machinery
Objective: To explore the best fixation method of purple bud green tea. Methods: Using two or three leaves and a bud of self-selected purple bud strain 9803 as raw materials, fresh leaves were treated by microwave, pan-frying, steam and hot air to prepare green tea, and the representative green tea samples were selected for sensory evaluation and quality analysis of taste and aroma. Results: Among the four methods of fixation, the comprehensive score of sensory evaluation of microwave green tea was the highest (89.65), and the main physical and chemical components of microwave green tea, water extract, tea polyphenols, anthocyanins, …