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Articles 13381 - 13410 of 240192

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Effect Of Freezing Conditions On Moisture And Flavor Of Pre-Cooked Braised Beef, Yang Shuying, Zha Enhui, Zhang Shuo, He Shan Apr 2025

Effect Of Freezing Conditions On Moisture And Flavor Of Pre-Cooked Braised Beef, Yang Shuying, Zha Enhui, Zhang Shuo, He Shan

Food and Machinery

［Objective］ To retain the sensory quality and nutrients of pre -cooked braised beef.［Methods］ The effect of freezing conditions (−20 ℃ for 24 h,−80 ℃ for 1,3,5 h) on the moisture and flavor of pre -cooked braised beef is studied by electronic nose,SPME -GC-MS,and low -field nuclear magnetic resonance.［Results］ As the freezing temperature is lower,the moisture and flavor lose less.51,45,50,49,and 47 volatile flavor substances are detected in the control group,−20 ℃ freezing group for 24 h,and −80 ℃ quick -freezing group for 1,3,and 5 h,respectively.The braised beef frozen at −80 ℃ for 1 h is the closest to the control group …

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Breeding Of Bacillus For Producing Sauce-Flavor And Analysis Of Characteristic Aroma, Zhao Ying, Zhai Zhongying, Jiang Qinghao, Zhang Mengqing Apr 2025

Breeding Of Bacillus For Producing Sauce-Flavor And Analysis Of Characteristic Aroma, Zhao Ying, Zhai Zhongying, Jiang Qinghao, Zhang Mengqing

Food and Machinery

［Objective］ This study aimed to breed and analyze the aroma characteristics analysis of functional Bacillus subtilis strains derived from high -temperature Daqu to enhance the sauce -flavor and quality stability of sauce -flavor liquor.［Methods］ A combination of solid -state and liquid -state fermentation along with electronic sensory analysis was employed to identify strains with enriched sauce flavor.The solid -state fermentation conditions for aroma production were optimized,and the characteristic aroma compounds were identified using gas chromatography.［Results］ A strain of B.subtilis,Bac14,with sauce -flavor -producing advantages was obtained,and the optimal condition for its sauce -flavor -producing flavor is the temperature gradient of 37 …

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Screening Of Lactic Acid Bacteria And Their Application In Optimizing The Fermentation Process Of Sour Soup, Wu Taoying, Yi Shiyang, Li Jianfeng, Liu Jinchao, Liang Kang, Chen Hao Apr 2025

Screening Of Lactic Acid Bacteria And Their Application In Optimizing The Fermentation Process Of Sour Soup, Wu Taoying, Yi Shiyang, Li Jianfeng, Liu Jinchao, Liang Kang, Chen Hao

Food and Machinery

［Objective］ To explore and utilize the abundant lactic acid bacteria resources in nature,promoting the industrial production of traditional Chinese sour soup.［Methods］ Lactic acid bacteria were isolated from naturally fermented foods and raw materials,identified by morphology,Gram staining,and 16S rDNA sequencing,and screened based on their microbial growth characteristics for high acid yield and acid resistance.Sour soup was prepared using these strains as the fermenting agents,and the total acid content and color difference were measured.The fermentation process was optimized using single -factor and response surface methods.［Results］ Lactic acid bacteria such as Limosilactobacillus fermentum,Pediococcus acidilactici,Lactiplantibacillus plantarum,and Lacticaseibacillus paracasei were isolated from samples,including Xiangxi sour …

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Simulation Analysis Of The Roller Shaft And Link Plate Of A Green Walnut Peeling-Cleaning-Grading Integrated Machine, Zhao Deyong, Wang Yuan, Wu Keyang, Wang Yingdong, Liu Chengzhou Apr 2025

Simulation Analysis Of The Roller Shaft And Link Plate Of A Green Walnut Peeling-Cleaning-Grading Integrated Machine, Zhao Deyong, Wang Yuan, Wu Keyang, Wang Yingdong, Liu Chengzhou

Food and Machinery

［Objective］ A green walnut peeling machine integrating peeling,cleaning,and grading was designed,and the strength,stiffness,and vibration characteristics of the roller shaft and link plate,the key components in the machine,were analyzed to determine its working condition parameters.［Methods］ Mechanical analysis was conducted to determine the force of the green walnut peeling process,determine the rotational speeds of the roller and link plate,and calculate the roller power.Solidworks was used to model the whole machine and key parts,and the roller shaft and link plate entities were imported into Ansys Workbench for static analysis and modal analysis.［Results］ At the roller shaft rotational speed of 300 r/min,the intact machine …

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Preparation , Structural Characterization And Antioxidant Activity Of Selenium Nanoparticles Decorated By Atrina Pectinata Polysaccharides, Zhang Yin, Nan Zhiguang, Lu Congfei, Wu Yuxin Apr 2025

Preparation , Structural Characterization And Antioxidant Activity Of Selenium Nanoparticles Decorated By Atrina Pectinata Polysaccharides, Zhang Yin, Nan Zhiguang, Lu Congfei, Wu Yuxin

Food and Machinery

［Objective］ This study aimed to optimize the preparation process of selenium nanoparticles stabilized by Atrina pectinata polysaccharides (APPS -SeNPs ),evaluate their antioxidant activity,and explore their potential as a functional food additive.［Methods］ Selenium nanoparticles were prepared using the sodium selenite reduction method with A.pectinata polysaccharides as stabilizer.The preparation process was optimized using single -factor experiments and response surface methodology (RSM ).The particle size,zeta potential and selenium content were measured,and the nanoscale structure was analyzed.Antioxidant activity was evaluated by assessing the scavenging effects on DPPH and hydroxyl (OH) radicals.Four factors influencing particle size -molar ratio of vitamin C to sodium selenite,reaction temperature,reaction …

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Composition , Structure And Comparison Of In Vitro Hypoglycaemic And Hypolipidemic Activities Of Two Polysaccharides Extracted From Noni Fruit, Li Honghang, Wu Xiaoyong, Liang Jian, Wang Zhijiang Apr 2025

Composition , Structure And Comparison Of In Vitro Hypoglycaemic And Hypolipidemic Activities Of Two Polysaccharides Extracted From Noni Fruit, Li Honghang, Wu Xiaoyong, Liang Jian, Wang Zhijiang

Food and Machinery

［Objective］ This paper aims to characterize the composition and structure of two polysaccharides extracted from Noni fruit and compare their in vitro hypoglycaemic and hypolipidemic activities.［Methods］ Two polysaccharides,NFP -30 and NFP -80,were extracted and isolated from Noni fruit by water extraction and ethanol precipitation method.They were then characterized by means of physicochemical analyses,spectral analyses,and scanning electron microscopy observations,and their in vitro hypoglycaemic and hypolipidemic activities were evaluated by the determination of the inhibition rates of α-glucosidase and pancreatic lipase.［Results］ The neutral sugar contents of NFP -30 and NFP -80 were (50.73±1.32)% and (42.30±1.11)%,respectively,and the glucuronic acid contents were (61.48±0.40)% and …

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Preparation Technology And Antioxidant Activity Of Exopolysaccharide From Sulfated Porphyridium Aerugineum, Duan Dongjie, Zhang Wei, Sui Chengbo, Zhang Hao, Zhang Guodong Apr 2025

Preparation Technology And Antioxidant Activity Of Exopolysaccharide From Sulfated Porphyridium Aerugineum, Duan Dongjie, Zhang Wei, Sui Chengbo, Zhang Hao, Zhang Guodong

Food and Machinery

［Objective］ To improve the biological activity and application range of Porphyridium aerugineum exopolysaccharide (EPS).［Methods］ EPS was modified using the concentrated sulfuric acid method,with the degree of sulfation as the indicator.The preparation process of sulfated P.aerugineum exopolysaccharide (S-EPS) was optimized using response surface methodology.The physicochemical properties of S -EPS were also determined.［Results］ The optimal conditions were a reaction time of 6 h,a reaction temperature of 26 ℃,and a mass ratio of ammonium sulfate to EPS of 4∶5.Under these conditions,the degree of substitution was 0.807 5±0.008 7.Infrared analysis confirmed that EPS was successfully sulfated.Thermogravimetric analysis showed that the thermal stability of S …

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Anti-Fatigue Effect Of Food-Derived Compound Ginseng Aqueous Extracts, Xiong Wuqing, Ma Xiuping, Guo Jiangtao, Bai Zhiwen, Luo Shixi Apr 2025

Anti-Fatigue Effect Of Food-Derived Compound Ginseng Aqueous Extracts, Xiong Wuqing, Ma Xiuping, Guo Jiangtao, Bai Zhiwen, Luo Shixi

Food and Machinery

［Objective］ To investigate the anti -fatigue effect of compound aqueous extracts of Ginseng Radix et Rhizoma,Polygonati Rhizoma,Polygonati Odorati Rhizoma,and Citri Reticulatae Pericarpium in mice.［Methods］ The experiment included a blank control group,a positive control group (Rhodiola rosea capsules,0.70 g/kg ),and low,medium,and high dose groups of compound ginseng aqueous extracts (1.56,3.30,and 6.60 g/kg,respectively ),which were administered by gavage for 30 days.The anti -fatigue effect was evaluated using the weight -bearing exhaustion swimming test and by measuring biochemical markers,including hepatic glycogen,blood lactate,and blood urea nitrogen.［Results］ Compared with the blank control group,the compound ginseng aqueous extracts had no significant effect on the normal weight …

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Preparation Process And Physicochemical Properties Of Tuna Dark Meat Protein Peptide, Sun Hui, Zhao Yongqiang, Yu Gang, Yang Tao, Xia Guanghua Apr 2025

Preparation Process And Physicochemical Properties Of Tuna Dark Meat Protein Peptide, Sun Hui, Zhao Yongqiang, Yu Gang, Yang Tao, Xia Guanghua

Food and Machinery

［Objective］ To realize the high -value utilization of tuna by -products and prepare antioxidant peptides from them.［Methods］ Antioxidant protein peptides were prepared from the dark meat of yellowfin tuna by stepwise enzymatic hydrolysis using protease.The degree of hydrolysis and DPPH radical scavenging rate were used as evaluation indexes.The preparation process was optimized through one-way and response surface experiments,and the antioxidant activities,amino acid composition,and relative molecular mass distributions of the peptides were analyzed.［Results］ The optimal preparation process for the antioxidant peptides was enzymatic hydrolysis with flavor protease at 50 ℃,pH 7.00,enzyme concentration of 6 000 U/g,and digestion time of 4.00 h.In …

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Flavor Improvement Of Oyster Protein Enzymatic Hydrolysates By Combined Treatment Of Composite Deodorization And Spray Drying, Zeng Shan, Cao Wenhong, Li Jiawei, Chen Zhongqin, Tan Mingtang Apr 2025

Flavor Improvement Of Oyster Protein Enzymatic Hydrolysates By Combined Treatment Of Composite Deodorization And Spray Drying, Zeng Shan, Cao Wenhong, Li Jiawei, Chen Zhongqin, Tan Mingtang

Food and Machinery

［Objective］ Using the oyster (Crassostrea hongkongensis ) as raw material,this study explores the improvement effect of combined treatment of composite deodorization and spray drying on the characteristic flavor of oyster proteolytic products,aiming to efficiently obtain a better -flavored base material of oyster protein enzymatic hydrolysates.［Methods］ The oyster protein enzymatic hydrolysates were treated with a combination of three deodorants of lime juice,stevia powder,and black tea powder combined with spray drying,The sensory score and the powder yield were used as indicators to investigate the optimal process conditions for the preparation ratio of the composite deodorant,the solid -liquid ratio of the composite deodorant …

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Optimization Of Browning Control Process In Chestnut Processing And Analysis Of Its Indicators, Gao Chunhui, Su Yu, Liu Shiyu, Xu Zhixiang Apr 2025

Optimization Of Browning Control Process In Chestnut Processing And Analysis Of Its Indicators, Gao Chunhui, Su Yu, Liu Shiyu, Xu Zhixiang

Food and Machinery

［Objective］ To address the browning issue during chestnut processing.［Methods］ Taishan chestnuts were used as the raw materials.The color protection process conditions were determined through a single -factor experiment.Three factors -melatonin concentration,malic acid mass fraction,and citric acid mass fraction -were selected for a response surface optimization experiment to determine the optimal concentrations of the color protection agents.The effects of different treatments on the physicochemical properties of the chestnuts were assessed by measuring the total phenol content,reducing sugar content,ascorbic acid content,malondialdehyde content,DPPH and ABTS free radical scavenging rates,and water content.［Results］ The optimal color protection process conditions were determined as follows:soaking in the …

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Advances In Research On Application Mechanisms Of Small-Molecule Emulsifiers In Ice Cream, Chen Ling, Li Lijun, Xu Haijun, Jin Huajin, Zhong Fang, Xia Yixun, Kang Jingran, Wu Juan, Wang Caiyun Apr 2025

Advances In Research On Application Mechanisms Of Small-Molecule Emulsifiers In Ice Cream, Chen Ling, Li Lijun, Xu Haijun, Jin Huajin, Zhong Fang, Xia Yixun, Kang Jingran, Wu Juan, Wang Caiyun

Food and Machinery

Ice cream,a complex whipped and aerated colloidal system,requires an appropriate degree of fat globule destabilization during its production to form a specific structure.Small -molecule emulsifiers can regulate the degree of fat destabilization by adsorbing onto the fat globule surface,reducing surface tension,and competing with proteins for positions at the oil -water interface.At the same time,they can promote the dispersion of fat particles or form a protective film at the oil -water interface,thereby influencing fat crystallization.Moreover,small -molecule emulsifiers can act as template molecules,guiding the assembly of fats into various specific shapes,such as spherical,rod-like,and lamellar forms,and adjusting the size and morphology of fat …

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Effect Of Salt On The Texture And Noodle Quality Of Raw And Cooked Potato Whole Flour Pasta Sheets Based On Principal Component Comparison, Li Junyang, Chen Anjun, Nie Wei, Li Peijia, Liu Yi, Yang Ruwei Apr 2025

Effect Of Salt On The Texture And Noodle Quality Of Raw And Cooked Potato Whole Flour Pasta Sheets Based On Principal Component Comparison, Li Junyang, Chen Anjun, Nie Wei, Li Peijia, Liu Yi, Yang Ruwei

Food and Machinery

［Objective］ To explore the changes in the texture and noodle quality of potato flour and cooked flour pasta sheets under different salt addition levels.［Methods］ The effect of salt addition on the texture and quality of potato flour pasta sheets was investigated.Principal component analysis (PCA ) was used to reduce the dimensionality of texture data,and infrared spectroscopy was used to analyze protein structural changes.Correlation analysis was conducted using fuzzy sensory evaluation.［Results］ The primary principal component of pasta sheet texture is the hardness factor,which shows a strong correlation with breakage rate,cooking loss rate,and other texture characteristics.The second principal component represents elasticity,with a …

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Effect Of Ultrasonic Power On The Quality Of Taro Pulp Dough And Steamed Bread, Li Yueming, Li Hongjun, Ren Zhiqiu, Song Jialin, Han Feng Apr 2025

Effect Of Ultrasonic Power On The Quality Of Taro Pulp Dough And Steamed Bread, Li Yueming, Li Hongjun, Ren Zhiqiu, Song Jialin, Han Feng

Food and Machinery

［Objective］ To obtain high -quality taro pulp steamed bread.［Methods］ Ultrasound was used to assist the fermentation of taro pulp dough,and the effects of ultrasonic power (300~500 W) on the secondary structure of gluten protein,extensional properties of dough,rheological properties,specific volume,texture,and color difference of steamed bread were investigated.［Results］ Ultrasonication improved the extensional and rheological properties of taro pulp dough,reduced the free sulfhydryl content,and enhanced the order and stability of the gluten network structure.The specific volume,appearance,and textural properties of the steamed bread were also superior to those of the control group.When the ultrasonic power was 450 W,the dough showed optimal viscoelasticity,the free sulfhydryl …

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Effect Of Different Partition Plates On The Efficiency Of Oil Extraction From Camellia Seeds Under Hydraulic Pressing, Liu Hai, Guo Shaohai, Yang Yuanchun, Yang Yurong, Li Hui Apr 2025

Effect Of Different Partition Plates On The Efficiency Of Oil Extraction From Camellia Seeds Under Hydraulic Pressing, Liu Hai, Guo Shaohai, Yang Yuanchun, Yang Yurong, Li Hui

Food and Machinery

［Objective］ To study the effect of different partition plates on the efficiency of oil extraction from Camellia seeds with different oil content in Guizhou and to evaluate the applicability of hydraulic pressing technology to oil extraction from Camellia seeds in Guizhou.［Methods］ Oil content in Camellia seeds from different production areas in Guizhou is detected,and Camellia oleifera seeds from Yuping and Guiyang and Camellia weiningensis seeds from Weining with different oil content are selected as raw materials.Tests of oil extraction by hydraulic pressing are conducted with a non -perforated plate,a perforated plate,and a perforated and carved plate as partition plates to …

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Preservation Performance Of Chitosan- Polygonatum Essential Oil Composite Coating Film On Apple Fruits, Qu Mengrui, Liu Yuchen, Wang Dongying Apr 2025

Preservation Performance Of Chitosan- Polygonatum Essential Oil Composite Coating Film On Apple Fruits, Qu Mengrui, Liu Yuchen, Wang Dongying

Food and Machinery

［Objective］ This study aims to improve the quality of apple fruits during postharvest storage and prolong the shelf life.［Methods］ Fuji apple fruits were soaked in the composite preservative solution containing 1.5% chitosan and different concentrations of Polygonatum essential oil for coating.During postharvest storage,the decay rate,titratable acid content,polyphenol oxidase activity,total phenol content,cytoplasmic membrane permeability,and sensory quality of the treated apple fruits were determined and evaluated.［Results］ Compared with the blank control group and the pure chitosan group,the group with the addition of Polygonatum essential oil well maintained the sensory quality of apple fruits.After 120 days of storage,the 2.0% essential oil group showed …

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Function Evaluation And Mechanism Of Ejiao Powder In Relieving Physical Fatigue, Han Xiang, Guo Xiaofei, Lu Xiaodong, Chen Xuemei, Hu Bo, Wang Zhouping Apr 2025

Function Evaluation And Mechanism Of Ejiao Powder In Relieving Physical Fatigue, Han Xiang, Guo Xiaofei, Lu Xiaodong, Chen Xuemei, Hu Bo, Wang Zhouping

Food and Machinery

［Objective］ To investigate the active mechanism of Ejiao powder,prepared from donkey -hide gelatin,rock sugar,and rice wine,in alleviating physical fatigue in mice.［Methods］ Fifty specific pathogen -free (SPF) male BALB/c mice were randomly divided into five groups (10 in each group ):a blank negative control group,a model positive control group,and three experimental groups receiving low (0.67 g/kg ),medium (1.33 g/kg ),and high (2.67 g/kg ) doses of Ejiao powder.Except for the control group,all other groups were administered different doses of Ejiao powder via gavage for 30 consecutive days.Following administration,weight -bearing swimming time was recorded,and post -exercise serum urea,muscle glycogen,blood lactic acid,and ATP …

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Influence Of Monascus On Polyphenol Content And Species In Fermented Apocynum Venetum L., Zhou Xinyi, Liu Xiaochun, Zhou Yingjun, Xie Chunliang, Chen Jinjun Apr 2025

Influence Of Monascus On Polyphenol Content And Species In Fermented Apocynum Venetum L., Zhou Xinyi, Liu Xiaochun, Zhou Yingjun, Xie Chunliang, Chen Jinjun

Food and Machinery

［Objective］ To explore the influence of Monascus fermentation on the release of polyphenols from Apocynum venetum L.leaves.［Methods］ Apocynum venetum L.was fermented with Monascus,and the content of polyphenols was measured,followed by transcriptome analysis.［Results］ Total polyphenols,soluble polyphenols,insoluble -bound polyphenols,as well as the content of chlorogenic acid,luteolin,vitexin,and quercetin were taken as evaluation indicators.The results indicated that fermentation on the 8th day significantly increased the release of polyphenols from Apocynum venetum L.leaves.Transcriptome analysis showed that the regulated expression of carbohydrate -active enzymes such as 1,3-β-GT and XTH 23,was the main factor contributing to the release of polyphenols from Apocynum venetum L.by Monascus.［Conclusion］ Monascus fermentation …

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Analysis Of Volatile Components And Screening Of Free Radical-Scavenging Active Components In Fresh Guhong Tangerine Peel Essential Oil, Ran Chunxia, Hu Jiang, Deng Huiling Apr 2025

Analysis Of Volatile Components And Screening Of Free Radical-Scavenging Active Components In Fresh Guhong Tangerine Peel Essential Oil, Ran Chunxia, Hu Jiang, Deng Huiling

Food and Machinery

［Objective］ To analyze the volatile components of fresh Guhong tangerine peel essential oil,evaluate its overall free radical scavenging activity,quickly screen the components with strong free radical scavenging activity without separating individual compounds.［Methods］ Using fresh Guhong tangerine peel as raw material,this study extracts tangerine peel essential oil through water distillation and steam distillation.It analyzes the volatile components of the essential oil extracted by different methods,determines the characteristic volatile components,and screen free radical -scavenging active components by gas chromatography -mass spectrometry (GC-MS) combined with a chemical method.［Results］ There are highly significant differences in volatile components,their relative content,characteristic volatile components,and overall free radical …

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Mizhen Nutritional Rice Taste Quality , Flavor Substances , And Main Active Ingredients, Deng Zhongli, Fan Guangjun, Yuan Ruibo, Zeng Guangsheng, Xu Youzhi, Lin Qinlu Apr 2025

Mizhen Nutritional Rice Taste Quality , Flavor Substances , And Main Active Ingredients, Deng Zhongli, Fan Guangjun, Yuan Ruibo, Zeng Guangsheng, Xu Youzhi, Lin Qinlu

Food and Machinery

［Objective］ To comprehensively evaluate the taste quality and nutritional value of Mizhen nutritional rice by comparing its basic nutritional components,flavor compounds,and key active ingredients with those of brown rice and refined white rice.［Methods］ A series of instruments,including taste meters and texture analyzers,were utilized to evaluate the taste quality of the three types of rice.The HS -SPME -GC-MS method was employed to analyze volatile flavor compounds,and principal component analysis (PCA ) was utilized to identify key volatile components.The content of the main active ingredients was determined using high -performance liquid chromatography and ultraviolet spectrophotometry.［Results］ Mizhen nutritional rice retains the aleurone layer,with …

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Effect Of Ultrafine Grinding Treatment On The Nutritional And Physicochemical Properties Of Coconut Pulp, Li Jiaqi, Huang Xiaobing, Peng Shaodan, Zhou Wei, Deng Fuming, Li Jihua Apr 2025

Effect Of Ultrafine Grinding Treatment On The Nutritional And Physicochemical Properties Of Coconut Pulp, Li Jiaqi, Huang Xiaobing, Peng Shaodan, Zhou Wei, Deng Fuming, Li Jihua

Food and Machinery

［Objective］ To promote the high -value utilization of coconut pulp (CP) ultrafine powder in the food industry.［Methods］ Using CP as the raw material,the effects of vibrating ultrafine grinding on its nutritional components,active ingredients,and physicochemical and structural properties were systematically analyzed.［Results］ After ultrafine grinding treatment,the content of crude protein,fat,ash,polyphenols,flavonoids,and other components in CP did not change significantly.However,the content of soluble protein,soluble dietary fiber,and soluble polysaccharides increased by 60.08%,125.83%,and 33.99%,respectively.After 50 min of ultrafine grinding treatment,the particle size of CP powder decreased from 324.25 μm to 14.78 μm,and the specific surface area increased by about 34 times.However,the fluidity became poorer.The color of …

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Antioxidant Effects And Enzymatic Analysis Of Birch Sap On Zebrafish Embryos, Xing Qi, Chen Haiyan, Hua Liyu, Wang Chao, Li Ke, Liu Jiying Apr 2025

Antioxidant Effects And Enzymatic Analysis Of Birch Sap On Zebrafish Embryos, Xing Qi, Chen Haiyan, Hua Liyu, Wang Chao, Li Ke, Liu Jiying

Food and Machinery

［Objective］ This study aimed to evaluate the antioxidant activity of natural birch juice from Changbai Mountain.［Methods］ Antioxidant activity was measured through four chemical assays:DPPH radical scavenging rate,ABTS cation scavenging rate,hydroxyl radical scavenging rate,ferric ion reducing ability (FRAP ).Additionally,antioxidant enzyme activities and oxidative stress markers were assessed using zebrafish embryo as a model organism.［Results］ The antioxidant activity of birch juice increased with concentration,showing a significant positive correlation.At 1.0 mL/mL concentration,birch juice exhibited optimal effects,achieving 34.56% DPPH scavenging,18.27% ABTS scavenging,48.77% hydroxyl radical scavenging,and 90.07 μmol/L ferrous ion reduction.In zebrafish embryos,the activities of SOD,CAT,and GSH -Px were significantly elevated,along with increased MDA content,compared …

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Optimization Of Blanching And Soaking Technology For Vacuum-Fried Lentinus Edodes Crispy, Zhao Zhiyue, Liao Mengyu, Nie Yuanyang, Li Bo, Li Weipeng, Zhou Gaoli Apr 2025

Optimization Of Blanching And Soaking Technology For Vacuum-Fried Lentinus Edodes Crispy, Zhao Zhiyue, Liao Mengyu, Nie Yuanyang, Li Bo, Li Weipeng, Zhou Gaoli

Food and Machinery

［Objective］ This study aimed to optimize the blanching time and soaking process conditions to improve the quality of vacuum -fried Lentinus edodes.［Methods］ Using fresh L.edodes as the material,the effects of blanching time and soaking process conditions on the quality characteristics of vacuum -fried L.edodes crispy were investigated.Oil content,moisture content,brittleness,sensory perception and color difference used as the evaluating indicators.［Results］ The optimal pretreatment conditions for L.edodes crispy were as followed:5 mm thick L.edodes slices were blanched in boiling water for 90 seconds.Then,the L.edodes slices were immersed in three times of soaking solution at room temperature for 3.7 hours.The soaking solution consisted of …

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Research Progress On The Effect Of Electron Beam Irradiation Technology On Food Quality And Its Application In Food, Yan Xinyue, Hu Fengqing, Ning Chong, Li Huiyu, Li Fang, Guo Chongting Apr 2025

Research Progress On The Effect Of Electron Beam Irradiation Technology On Food Quality And Its Application In Food, Yan Xinyue, Hu Fengqing, Ning Chong, Li Huiyu, Li Fang, Guo Chongting

Food and Machinery

Electron beam irradiation is a non -thermal sterilization technology that is widely used in the food industry due to its efficient sterilization,energy -saving,safety,residue -free nature,and ability to retain the sensory attributes and nutritional quality of food to the greatest extent.This paper reviews the principles and characteristics of electron beam irradiation technology,its impact on food quality,and its applications and controlling factors in the food industry.It also looks forward to the important directions for future research on electron beam irradiation technology.

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Rapid Detection Method Of Biscuit Packaging Appearance Defects Based On Improved Rt-Detr, Gu Yingkui, Ye Biaobiao, Guo Mingjian, Lian Zengwei Apr 2025

Rapid Detection Method Of Biscuit Packaging Appearance Defects Based On Improved Rt-Detr, Gu Yingkui, Ye Biaobiao, Guo Mingjian, Lian Zengwei

Food and Machinery

［Objective］ To address the problems of a large number of parameters and complex calculation of the current real -time detection models for food packaging defects and their difficult deployment on terminal equipment,this study proposes a lightweight model SGHS -DETR based on improved real -time detection transformer (RT-DETR ).［Methods］ To reduce model parameters,the ultra -lightweight network StarNet is employed as the feature extraction backbone.Additionally,GELAN,an efficient aggregation module based on gradient path planning,is introduced for feature fusion and preservation of semantic and detail features.Furthermore,the lightweight Haar wavelet downsampling (HWD ) module based on wavelet decomposition is adopted to minimize information loss in …

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Optimization Of Microwave Pretreatment-Pressing Methods For Preparing Peony Seed Oil And Its Quality Analysis, Hua Jindan Apr 2025

Optimization Of Microwave Pretreatment-Pressing Methods For Preparing Peony Seed Oil And Its Quality Analysis, Hua Jindan

Food and Machinery

［Objective］ To obtain high -quality peony seed oil.［Methods］ Using peony seeds as materials,this study investigated the effects of moisture content,microwave power,microwave time,and kernel -shell mass ratio on peony seed oil yield.Response surface methodology was then used to optimize the process conditions for peony seed oil preparation via microwave pretreatment -pressing methods.The quality of peony seed oil obtained by microwave pretreatment -pressing methods was compared with that extracted by supercritical CO2 extraction and solvent extraction.［Results］ The optimal process conditions for microwave pretreatment -pressing methods to prepare peony seed oil were listed below:moisture content of 8.6%,microwave power of 1 000 W,microwave time …

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Growing The Good: A Communal Garden Case Study Among Marginalized, Rural Populations, Claire Barbier Apr 2025

Growing The Good: A Communal Garden Case Study Among Marginalized, Rural Populations, Claire Barbier

LSU Master's Theses

Community and Communal gardens (CG) have been documented as early as the late 1800s during periods of economic recessions and high food insecurity (The MIT Press Reader, 2022). However, C.G. adoption rates are expanding on a global scale as communities and municipalities see the potential for the tool to bring relief to environments in dire need of additional resources. Utilizing a communal garden can be used to address a surplus of systemic barriers a community faces; it has a significant opportunity to bring forth the interconnected tiers of public health altogether (Twiss et. al, 2003). Modernized C.G projects bring forth …

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Applications Of Terahertz Spectroscopy In Food Industry, Ma Hao, Huang Luelue, Duan Xu, Li Xiaoting, Li Bin, Chen Xuan Apr 2025

Applications Of Terahertz Spectroscopy In Food Industry, Ma Hao, Huang Luelue, Duan Xu, Li Xiaoting, Li Bin, Chen Xuan

Food and Machinery

The article summarizes the various application scenarios of terahertz spectroscopy technology in the food industry,analyzing its effectiveness,advantages,and disadvantages in different applications.In food traceability,this technology combines spectral and image signals to achieve precise predictions through mathematical models,effectively identifying issues such as food adulteration.In component detection,through qualitative and quantitative analyses,terahertz technology enables the detection of pesticide residues,veterinary drug residues,and food additives to ensure food safety.For quality monitoring,the technology can leverage spectral absorption characteristics and integrate them with mathematical models to monitor quality changes,such as oil oxidation and mold growth in agricultural products.

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Modeling The Cystic Fibrosis Intestinal Environment To Study Microbial Interactions, Kaitlyn Emma Barrack Apr 2025

Modeling The Cystic Fibrosis Intestinal Environment To Study Microbial Interactions, Kaitlyn Emma Barrack

Dartmouth College Ph.D Dissertations

The microbiome of the cystic fibrosis (CF) intestine is altered significantly in structure and function beginning in early life. Key taxa associated with health, digestion and immune-training are reduced in abundance, including but not limited to Bacteroides, Faecalibacterium, Akkermansia, Ruminococcus and other short-chain fatty acid producers. Conversely, there is an expansion of microbes with pathogenic potential, such as Escherichia, Veillonella, Pseudomonas and Staphylococcus. The shifts in microbiota composition direct community-wide changes with differences in beta diversity by genotype, whereby children with CF (cwCF) exhibit significantly different gut microbial compositions compared to nonCF children. Additionally, shifts in microbiota structure often …

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Impact Of Exercise Video-Guided Bodyweight Interval Training On Psychophysiological Outcomes In Inactive Adults With Obesity, Gabriella F. Bellissimo, Alyssa Bailly, Kelsey Bourbeau, Christine Mermier, Anthony Campitelli, Quint Berkemeier, Jonathan Specht, Jessica Smith, Jeremy Ducharme, Matthew J. Stork, Jonathan P. Little, Len Kravitz Apr 2025

Impact Of Exercise Video-Guided Bodyweight Interval Training On Psychophysiological Outcomes In Inactive Adults With Obesity, Gabriella F. Bellissimo, Alyssa Bailly, Kelsey Bourbeau, Christine Mermier, Anthony Campitelli, Quint Berkemeier, Jonathan Specht, Jessica Smith, Jeremy Ducharme, Matthew J. Stork, Jonathan P. Little, Len Kravitz

Faculty Publications

Purpose: Determine the impact of a 6-week YouTube-instructed bodyweight interval training (BW-IT) program on cardiometabolic health, muscular strength, and factors related to exercise adherence in adults with obesity. Methods: Fourteen adults (30.7 ± 10.3 yrs, BMI 35.5 ± 5.4 kg/m2) participated in this study. The BW-IT program progressed bi-weekly from a 1:3 to 1:1 work-to-rest ratio, using maximum effort intervals of high knees, squat jumps, scissor jacks, jumping lunges, and burpees. Pre- and post-intervention measures included peak oxygen consumption ( (Formula presented.) O2peak), relative quadriceps isometric muscular strength, waist circumference (WC), body composition via bioelectrical impedance, and cardiometabolic …

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