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British Scholar Ponders Why The Blues Still Matters, Rebecca Lauck Cleary Jan 2026

British Scholar Ponders Why The Blues Still Matters, Rebecca Lauck Cleary

University of Mississippi News

OXFORD, Miss. – Tom Attah has played as a featured artist at the Glastonbury Festival of Contemporary Performing Arts and at the Great British Rhythm and Blues Festival. He also composed and recorded acoustic guitar tunes for a permanent exhibition at the former home of Georg Frideric Handel and Jimi Hendrix in Mayfair, London.

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Cherry Grading Screening Based On Deep Learning-Driven Heatmap Regression, Song Xuejun, Gao Lei, Guo Xiaoxia Jan 2026

Cherry Grading Screening Based On Deep Learning-Driven Heatmap Regression, Song Xuejun, Gao Lei, Guo Xiaoxia

Food and Machinery

[Objective] To solve the problems of low efficiency and high cost in cherry screening. [Methods] A heatmap regression method HRNet-YT was proposed to automatically identify cherry size and the presence of fruit stems, thereby realizing efficient screening. HRNet-YT utilized multiple parallel subnetworks to achieve multi-scale information fusion while maintaining high-resolution representations, ensuring the spatial accuracy of heatmaps for stem and calyx keypoints. By leveraging heatmap techniques to capture rich contextual information and optimizing the loss function, the model's robustness and precision were enhanced. [Results] HRNet-YT-W48 (384×288) achieves a detection precision of 87.3% and an keypoint average precision (AP, OKS =0.5) …

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Effect Of Erucic Acid Content Difference On Fatty Acid Composition, Physicochemical Properties, And Flavor Quality Of Fragrant Rapeseed Oil, Wu Suxi, Li Haotian, He Jing, Han Xiaomiao, Shuai Fucheng, Miao Yongjun, Dong Zhe Jan 2026

Effect Of Erucic Acid Content Difference On Fatty Acid Composition, Physicochemical Properties, And Flavor Quality Of Fragrant Rapeseed Oil, Wu Suxi, Li Haotian, He Jing, Han Xiaomiao, Shuai Fucheng, Miao Yongjun, Dong Zhe

Food and Machinery

[Objective] To investigate the effect of erucic acid content on the flavor characteristics of fragrant rapeseed oil and clarify the key aroma-active compounds and their action mechanisms. [Methods] Eleven commercial fragrant rapeseed oils with different erucic acid contents were selected as the research objects. Their fatty acid compositions and basic physicochemical indicators (acid value, peroxide value, and color) were determined. Electronic nose technology combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for the qualitative analysis of volatile flavor compounds in each sample. Key aroma-active compounds were screened out based on relative odor activity values, and the flavor differences …

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Fractionation Of Camellia Oleifera Seed Oil By Molten Layer Crystallization And Lipid Characteristics Of Its Products, Liu Zhaofan, Liu Jiabao, Li Hang, Huang Zonghai, He Xinyi, Li Yun Jan 2026

Fractionation Of Camellia Oleifera Seed Oil By Molten Layer Crystallization And Lipid Characteristics Of Its Products, Liu Zhaofan, Liu Jiabao, Li Hang, Huang Zonghai, He Xinyi, Li Yun

Food and Machinery

[Objective] To address the limitations of the traditional fractionation process of Camellia oleifera seed oil, a novel molten layer crystallization process based on crystallization kinetics theory is developed. [Methods]Using crude C.oleifera seed oil as the raw material, the metastable zone width and nucleation induction period are investigated by laser scattering technology, while the thermal properties of its high-melting-point constituents are characterized by differential scanning calorimetry (DSC). Based on these findings, a gradient cooling and fractionation process for molten layer crystallization is designed. Subsequently, a comparative analysis is conducted to evaluate the fatty acid profile, lipid composition, isothermal thermal properties, and …

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Moisture Migration Pattens And Antioxidant Capacity Changes During The Drying Of Aronia Melanocarpa, Liu Peng, Li Xinyao, Li Ming Jan 2026

Moisture Migration Pattens And Antioxidant Capacity Changes During The Drying Of Aronia Melanocarpa, Liu Peng, Li Xinyao, Li Ming

Food and Machinery

[Objective] To investigate the moisture migration patterns and quality changes of Aronia melanocarpa under different hot air drying temperatures. [Methods] The effects of hot air temperatures (60, 70, 80, and 90 ℃) on the drying curves and drying characteristic curves of A.melanocarpa were investigated. Eight commonly used drying models suitable for fruits and vegetables were selected for fitting, analysis, and validation to identify the optimal hot air drying model for A. melanocarpa. Water distribution status and changes during drying were analyzed using low-field nuclear magnetic resonance (LF-NMR) and imaging techniques. The effects of different drying temperatures on quality were evaluated …

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Rapid Immunochromatographic Detection Method For T-2 Toxin Based On Aggregation-Induced Emission Fluorescent Nanoparticles, Zhang Gan, Lai Weihua, Lai Yihui, Zheng Zulan, Xu Wei Jan 2026

Rapid Immunochromatographic Detection Method For T-2 Toxin Based On Aggregation-Induced Emission Fluorescent Nanoparticles, Zhang Gan, Lai Weihua, Lai Yihui, Zheng Zulan, Xu Wei

Food and Machinery

[Objective] To achieve rapid on-site screening of T-2 toxin and establish an analytical method for the determination of T-2 toxin in corn using aggregation-induced emission (AIE) immunochromatographic test strips. [Methods] Aggregation-induced emission fluorescent nanoparticles (AIEFNPs) were prepared by the swelling method, and antibodies were coupled via electrostatic adsorption to obtain immune probes. The fluorescent immunochromatographic test strips were constructed by optimizing the experimental parameters. [Results] The constructed AIE fluorescent immunochromatographic method exhibits a good linear relationship in the range of 0.10~5.00 ng/mL. The regression equation was y=−0.571 41 lg(x)+0.750 88 (R2=0.967 5), with a method detection limit of 0.09 ng/mL. …

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Establishment Of In Vitro Bioavailability Determination Method Of Lead In Rice, Xia Ji, Chen Yue, Li Hui Jan 2026

Establishment Of In Vitro Bioavailability Determination Method Of Lead In Rice, Xia Ji, Chen Yue, Li Hui

Food and Machinery

[Objective] To establish an effective and concise method for determining the bioavailability of lead and apply it to the evaluation of lead bioavailability in rice. [Methods] The study investigates the effects of pH, digestive enzymes, and digestion time in in vitro digestion on the release of lead in the oral phase, gastric phase, and small intestinal phase. Meanwhile, it determines the bioaccessibility and bioavailability of lead with Caco-2 cells. [Results] The results show that the optimal in vitro digestion conditions are pH 1.5 with pepsin addition and digestion for 2 hours in the gastric phase and pH 7.0 and digestion …

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Screening And Fragmentation Pattern Analysis Of Oxyphenisatine And Its Derivatives In Dietetic Foods, Li Xiaoqin, Wang Wei, Zhang Ling, Cao Yezhong, Ding Hongliu Jan 2026

Screening And Fragmentation Pattern Analysis Of Oxyphenisatine And Its Derivatives In Dietetic Foods, Li Xiaoqin, Wang Wei, Zhang Ling, Cao Yezhong, Ding Hongliu

Food and Machinery

[Objective] To establish a screening method for illegally added oxyphenisatine and its derivatives in dietetic foods using ultra-performance liquid chromatography (UPLC) and UPLC quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). [Methods] A UV spectral library was constructed using reference standards, and a high-resolution mass spectral database containing retention time, precursor ions, and characteristic fragment ions was established. Tandem mass spectrometry (MS/MS) was employed to elucidate characteristic fragmentation pathways of oxyphenisatine compounds and to determine their diagnostic fragment ions. The UPLC-Q-TOF-MS method was further evaluated for data processing, specificity, limit of detection (LOD), and robustness. [Results] Oxyphenisatine compounds exhibited similar spectral features, with …

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Determination Of Residues Of 9 Herbicides Of International Concern In Dairy Products By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Yan Wanying, He Minheng, Li Mingming, Huang Shiying, Chen Wenjing, Shen Yingtao, Huang Jiale Jan 2026

Determination Of Residues Of 9 Herbicides Of International Concern In Dairy Products By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Yan Wanying, He Minheng, Li Mingming, Huang Shiying, Chen Wenjing, Shen Yingtao, Huang Jiale

Food and Machinery

[Objective] To establish a rapid and precise determination method for 9 herbicides (asulam, hexazinone, indaziflam, norflurazon, pyrasulfotole, pyroxasulfone, sulfosulfuron, tebuthiuron, and tepraloxydim) in dairy products that are of international concern but without established maximum residue limits (MRLs) in China. [Methods] The samples are ultrasonically extracted with acetonitrile-acetone mixed reagent (v∶v=8∶2), and the extract is purified by the dispersed solid-phase extraction adsorbents Florisil, N-propylethylenediamine (PSA), and anhydrous MgSO4. A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method is established for determination. [Results] The nine herbicides are completely separated within 7 min. Their linear relationships are good within the range of 2.00~100 …

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Identification Of Duck Meat Adulteration In Beef And Lamb Using Waters Tq-Xs Triple Quadrupole Liquid Chromatography-Mass Spectrometry, Zhang Feng, Zou Ying, Shen Xueying Jan 2026

Identification Of Duck Meat Adulteration In Beef And Lamb Using Waters Tq-Xs Triple Quadrupole Liquid Chromatography-Mass Spectrometry, Zhang Feng, Zou Ying, Shen Xueying

Food and Machinery

[Objective] To develop an efficient detection method based on the Waters TQ-XS triple quadrupole liquid chromatography-mass spectrometry (LC-MS/MS) system for identifying cases of duck meat being substituted for beef or lamb. [Methods] Using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), specific peptide ion pairs of beef, lamb, and duck were screened and validated. A qualitative and quantitative analysis method was established under multiple reaction monitoring (MRM) mode, with optimization of sample pretreatment and mass spectrometry conditions. [Results] The method showed good linearity (R2>0.99), high sensitivity, and a minimum limit of quantification of 0.5%. Detection of samples with different adulteration ratios …

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A Motion Simulation Method For Rice Particles During The Milling Process Based On Cfd-Dem Coupling, Yang Yong, Zhou Long, Fan Jijun, Yu Nanhui, Li Yuan Jan 2026

A Motion Simulation Method For Rice Particles During The Milling Process Based On Cfd-Dem Coupling, Yang Yong, Zhou Long, Fan Jijun, Yu Nanhui, Li Yuan

Food and Machinery

[Objective] To solve the problems of particle crushing and overgrinding of rice in horizontal milling machines, it is proposed to improve the milling quality of brown rice particles by changing the direction of suction air flow. [Methods] The CFD-DEM coupling method is used for the numerical simulation of the three states of upward suction at 10 m/s, downward suction at 5 m/s, and no wind speed (0 m/s). The simulation results are verified by the milling test with the physical prototype. [Results] As the air flow direction changes from upward suction to downward suction, the ascending velocity vy and triaxial …

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Visual Positioning Method For Agv Tray Holes Based On Improved Yolov 5s, Cui Sheng, Tang Fangli, Zheng Liangyu, Zeng Weili, Qu Weiwei Jan 2026

Visual Positioning Method For Agv Tray Holes Based On Improved Yolov 5s, Cui Sheng, Tang Fangli, Zheng Liangyu, Zeng Weili, Qu Weiwei

Food and Machinery

[Objective] In the handling process of the automatic guided vehicle (AGV), accurate visual positioning of tray holes, particularly those that are small, distorted, and of low contrast, poses a significant challenge. Therefore, a visual positioning method for tray holes in AGVs based on improved YOLOv 5s is proposed. [Methods] Combining the channel shuffling operation improvement of ShuffleNetV 2 and the CBAM attention mechanism improvement, the basic YOLOv 5s framework is improved to focus on the sub-pixel level boundary blurred hole position areas in the deformation key region. Based on the SIoU loss function, attention is paid to the micro hole …

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A Hyperspectral Non-Destructive Method For Detecting Damage Of Solanum Muricatum Fruits, Bai Xiaoyi, Wu Jinfeng, Zhang Jinheng, Zhou Bing Jan 2026

A Hyperspectral Non-Destructive Method For Detecting Damage Of Solanum Muricatum Fruits, Bai Xiaoyi, Wu Jinfeng, Zhang Jinheng, Zhou Bing

Food and Machinery

[Objective] To establish a non-destructive method for precise identification of mechanical damage in Solanum muricatum fruits. [Methods] The S.muricatum fruit samples exhibiting varying degrees of damage are induced by free-fall collisions, and then the hyperspectral data of each sample are collected. The effects of four preprocessing methods on the performance of the random forest (RF) classification model are evaluated. The sequential projection algorithm (SPA) and competitive adaptive reweighting algorithm (CARS) are used to extract the feature wavelengths of the preprocessed spectral data. Three machine learning-based classification models-partial least squares-discriminant analysis (PLS-DA), support vector machine (SVM), and random forest-are constructed and …

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Freshness Determination Of Winter Jujube Based On Improved Faster R-Cnn, Dai Haotian, Liu Wenlian, Zhu Meiyan, Zhang Ling, Zhu Liang Jan 2026

Freshness Determination Of Winter Jujube Based On Improved Faster R-Cnn, Dai Haotian, Liu Wenlian, Zhu Meiyan, Zhang Ling, Zhu Liang

Food and Machinery

[Objective] To propose a deep learning-based method for the freshness determination of winter jujube by dividing the fruit into five freshness stages, aiming to improve determination accuracy and reduce the influence of light reflection. [Methods] In this study, a freshness determination method is proposed for winter jujube by combining an efficient ResNet, an attention mechanism, and Faster R-CNN. First, ResNet is used for convolutional processing on the image to extract the global feature map. Next, key features are enhanced through a channel attention module, and multi-scale features are extracted using a feature pyramid network (FPN). Then, Faster R-CNN selects candidate …

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Effects Of Storage Time On The Sensory, Physicochemical Properties And Volatile Flavor Substances Of Bread, Wang Fu, Haung Zhengkai, Li Yao, Cheng Wanxing, Yi Yuwen, Qiao Mingfeng, Li Xiang Jan 2026

Effects Of Storage Time On The Sensory, Physicochemical Properties And Volatile Flavor Substances Of Bread, Wang Fu, Haung Zhengkai, Li Yao, Cheng Wanxing, Yi Yuwen, Qiao Mingfeng, Li Xiang

Food and Machinery

[Objective] To determine the optimal storage period for bread. [Methods] Changes in the sensory characteristics, physicochemical properties, and volatile flavor substances of bread are analyzed during storage periods of 0, 1, 2, 3, 4, 5, 6, and 7 days. [Results] No noticeable mold was observed during storage, but when the storage time exceeded 5 days, a slight off-flavor began to appear. Throughout the storage period, the pH value and total microbial count of the bread increased, while moisture content, water activity, and specific volume decreased. A total of 48 compounds were detected in the flavor profile, primarily alcohols and acids. …

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Effect Of Key Nrps Genes On Synthesis Of The Active Peptide Dlap In Ganoderma Sinense, Xiao Zhenyan, Wu Qiang, Wang Xiaoling, Huang Jia, Wang Haojin, Liu Gaoqiang Jan 2026

Effect Of Key Nrps Genes On Synthesis Of The Active Peptide Dlap In Ganoderma Sinense, Xiao Zhenyan, Wu Qiang, Wang Xiaoling, Huang Jia, Wang Haojin, Liu Gaoqiang

Food and Machinery

[Objective] To explore the key non-ribosomal peptide synthetase (NRPS) genes of the active peptide Asp-Leu-Ala-Pro (DLAP) with angiotensin-converting enzyme (ACE) inhibitory activity identified from the mycelia of Ganoderma sinense. [Methods] The effects of key NRPS genes on the synthesis of DLAP are analyzed by PEG-mediated genetic transformation experiment, real-time fluorescence quantitative PCR (qRT-PCR), and high performance liquid chromatography (HPLC). [Results] qRT-PCR results reveal that compared with the wild type, the silenced transformants of GSI_00900 have the reductions of 44.99%, 68.88%, and 66.17% in the expression level of this gene. The three silenced transformants of GSI_ 10299 show the reductions of …

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Effects Of Honey Compounded With Colla Corii Asini Powder On Antioxidant Capacity And Intestinal Flora Of Mouse Model, Li Cong, Lu Xiaodong, Ma Xueying, Wang Teng, Xie Xiao, Zhang Jianling, Wang Zhouping Jan 2026

Effects Of Honey Compounded With Colla Corii Asini Powder On Antioxidant Capacity And Intestinal Flora Of Mouse Model, Li Cong, Lu Xiaodong, Ma Xueying, Wang Teng, Xie Xiao, Zhang Jianling, Wang Zhouping

Food and Machinery

[Objective] To explore the regulatory effects and changing characteristics of the compound of Colla Corii Asini powder and honey on the antioxidant activity and intestinal flora of mice. [Methods] Seventy male BALB/c mice of SPF (Specific Pathogen Free, SPF) |grade are randomly divided into 7 groups (10 mice in each group), namely the blank control group, the model control group, the Colla Corii Asini group (0.5 g/kg BW), the low/high-dose honey groups (1.0/2.0 g/kg BW, respectively), and the low/high-dose compound groups (0.5+1.0/0.5+2.0 g/kg BW, respectively). Except for the blank group, oxidative stress models are established for the remaining groups. After …

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Optimization Of The Preparation Process And Antioxidant Activity Of Oligopeptides From Lueyang Black-Bone Chicken, Zhang Xinyue, Chen Rui, Chen Liwei, Li Haicheng Jan 2026

Optimization Of The Preparation Process And Antioxidant Activity Of Oligopeptides From Lueyang Black-Bone Chicken, Zhang Xinyue, Chen Rui, Chen Liwei, Li Haicheng

Food and Machinery

[Objective] To prepare oligopeptides from Lueyang black-bone chicken in order to increase its added value and to determine their antioxidant activity. [Methods] Lueyang black-bone chicken meat was used as the raw material. Two proteases were employed for compound enzymatic hydrolysis, and response surface methodology was applied to optimize the preparation process of Lueyang black-bone chicken oligopeptides and to evaluate their antioxidant activity. [Results] The optimal preparation process for compound hydrolysis of Lueyang black-bone chicken oligopeptides was as follows: neutral protease and acid protease in combination, substrate concentration 3 g/100 mL, enzymatic hydrolysis time 4 h, total enzyme addition 9 300 …

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Flavonoid Identification And Antioxidant Activity Of Ampelopsis Grossedentata Leaf Extract, Dai Haoxin, Yang Dawei Jan 2026

Flavonoid Identification And Antioxidant Activity Of Ampelopsis Grossedentata Leaf Extract, Dai Haoxin, Yang Dawei

Food and Machinery

[Objective] To investigate the composition and antioxidant properties of flavonoids from the Ampelopsis grossedentata leaf extract. [Methods] Qualitative identification and quantitative determination are conducted on flavonoids from the extract by high-performance liquid chromatography (HPLC). Then, with tea polyphenols and vitamin C as controls, the scavenging rates of the extract are determined against four free radicals, including OH-, DPPH, O-2, and ABTS+, and the antioxidant effect of the extract is studied during potato chip storage. [Results] The results show that the flavonoid and polyphenol content of the extract are 41.07% and 45.50%, respectively. There are five types of flavonoids in the …

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Effects Of Lactic Acid Bacteria Fermentation Modification On The Processing Properties Of Whole Grain Corn Flour, Liu Ji, Zhang Hongyan, Zhao Qiyuan, Ren Jian, Dong Qiang Jan 2026

Effects Of Lactic Acid Bacteria Fermentation Modification On The Processing Properties Of Whole Grain Corn Flour, Liu Ji, Zhang Hongyan, Zhao Qiyuan, Ren Jian, Dong Qiang

Food and Machinery

[Objective] This experiment aims to modify extruded whole corn flour through lactic acid bacteria fermentation to investigate its impact on the processing properties of dough. [Methods] Single-factor experiments are conducted using fermentation temperature, fermentation time, and inoculation amount of lactic acid bacteria as key variables. Response surface methodology is employed to optimize the fermentation conditions. After optimization, the modified extruded whole corn flour is blended with unmodified extruded whole corn flour in varying proportions, and its effects on the texture properties of the dough and cooking loss are investigated. [Results] Under the conditions of a lactic acid bacteria suspension concentration …

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Extraction And Purification Process Optimization Of Mango Kernel Polyphenols And Their Antioxidant Activity In Vitro, He Lingling, Hu Qinjiabao, Huang Bin, Luo Xu, Li Yunxin, Mai Xinyun Jan 2026

Extraction And Purification Process Optimization Of Mango Kernel Polyphenols And Their Antioxidant Activity In Vitro, He Lingling, Hu Qinjiabao, Huang Bin, Luo Xu, Li Yunxin, Mai Xinyun

Food and Machinery

[Objective] To explore the extraction and purification process and antioxidant activity of mango kernel polyphenols. [Methods] The extraction process of mango kernel crude polyphenols is optimized by the orthogonal experiment. Mango kernel polyphenol extract is further separated and purified by the macroporous adsorption resin. Meanwhile, the antioxidant activities of mango kernel polyphenols before and after purification are analyzed with Vc as the control. [Results] The optimal process extraction for mango kernel polyphenols is a solid-liquid ratio of 1∶40 (g/mL), 50% ethanol, an extraction temperature of 60 ℃, and an extraction time of 70 min. Under these conditions, the polyphenol yield …

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Effect Of Inulin With Different Degrees Of Polymerization On Edible Quality Of Non-Fermented Quick-Frozen Fried Dough Sticks, Li Hongying, Wang Xuefei, Zhao Yinhong Jan 2026

Effect Of Inulin With Different Degrees Of Polymerization On Edible Quality Of Non-Fermented Quick-Frozen Fried Dough Sticks, Li Hongying, Wang Xuefei, Zhao Yinhong

Food and Machinery

[Objective] To explore the influence of inulin on the quality of non-fermented quick-frozen fried dough sticks (NFQFDFDS). [Methods] The study investigates the influence of different addition amounts (0%, 0.75%, 1.50%, 2.25%, and 3.00% by mass fraction) of inulin with different degrees of polymerization (DP) on the moisture content, oil content, specific volume, color, texture characteristics, and sensory evaluation of NFQFDFDS. [Results] Inulin with three DP can effectively improve the moisture content and specific volume and reduce the oil content of NFQFDFDS within a certain addition range. However, excessive addition would bring negative effects to the products. With the addition of …

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Development And Quality Evaluation Of Quinoa-Konjac Dried Noodles, Ma Chengcheng, Chai Chunxiang, Du Linong, Wang Yuantao Jan 2026

Development And Quality Evaluation Of Quinoa-Konjac Dried Noodles, Ma Chengcheng, Chai Chunxiang, Du Linong, Wang Yuantao

Food and Machinery

[Objective] To develop nutrient-rich quinoa-konjac dried noodles with distinctive flavor characteristics for enhancing the quality of wheat-based dried noodles and investigate quality evaluation methodologies for quinoa-konjac dried noodles, aiming to address the limitations in current evaluation systems for dried noodle products. [Methods] The cooking quality, textural properties, and sensory characteristics of quinoa-konjac dried noodles prepared under different conditions of quinoa flour addition, water addition, konjac flour addition, and curing time are systematically analyzed. The quality of quinoa-konjac dried noodles is evaluated through a fuzzy comprehensive evaluation method that systematically integrates multidimensional quality indices with fuzzy mathematical principles. Building upon single-factor …

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Optimization Of Tea-Flavored Rice Cake Preparation Process And Its Quality Analysis Based On Fuzzy Mathematics Comprehensive Evaluation Method, Chen Long, Xiang Chenxi, Yin Fangqi, Zheng Xueke, Li Jianfang Jan 2026

Optimization Of Tea-Flavored Rice Cake Preparation Process And Its Quality Analysis Based On Fuzzy Mathematics Comprehensive Evaluation Method, Chen Long, Xiang Chenxi, Yin Fangqi, Zheng Xueke, Li Jianfang

Food and Machinery

[Objective] To prepare tea-flavored rice cakes using a mixture of japonica rice flour and glutinous rice flour as the main raw material with the addition of tea dust by-products and analyze their quality. [Methods] Single-factor experiments were conducted to explore the effects of different tea dust addition amounts, white sugar addition amounts, and japonica-to-glutinous rice ratios on sensory evaluation and texture of tea-flavored rice cakes. Based on fuzzy mathematics sensory evaluation and comprehensive weighted scores of texture, orthogonal experiments were used to optimize the optimal preparation process for tea-flavored rice cakes and analyze their physicochemical and in vitro digestion characteristics. …

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Research Progress On The High-Value Processing And Utilization Of Processing By-Products Of Litopenaeus Vannamei, Wei Jie, Lin Haisheng, Huang He Jan 2026

Research Progress On The High-Value Processing And Utilization Of Processing By-Products Of Litopenaeus Vannamei, Wei Jie, Lin Haisheng, Huang He

Food and Machinery

Litopenaeus vannamei is one of the major cultivated species of shrimp products in China. With the rapid development of aquaculture technology, the production of L.vannamei has continued to rise in recent years, which has become an important economic pillar for export earnings and rural revitalization in coastal regions. The primary commercial processing products of L.vannamei include shrimp meat, shrimp surimi products, frozen whole shrimp, and preprocessed frozen shrimp. Substantial quantities of by-products (heads and shells) are generated during processing, yet current utilization strategies remain underdeveloped. As a result, issues such as resource waste, environmental pollution, and the reuse of by-products …

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Research Progress On Construction Strategies And Applications Of Protein-Based Composite Nanodelivery Systems, Xu Xiaojin, Xiong Xiangyuan, Gao Hongxia, Li Ziling Jan 2026

Research Progress On Construction Strategies And Applications Of Protein-Based Composite Nanodelivery Systems, Xu Xiaojin, Xiong Xiangyuan, Gao Hongxia, Li Ziling

Food and Machinery

In recent years, protein-based nanocarriers have attracted widespread attention for their excellent biocompatibility and superior delivery efficiency. However, single protein carriers suffer from some issues, such as high environmental sensitivity, insufficient targeting ability, and poor in vivo circulatory stability. The latest research progress of protein-based nanodelivery systems was analyzed, and common construction strategies were summarized and categorized, such as self-assembly technology, flash nanoprecipitation method, and pH-driven method;the advantages and limitations of different methods in particle size control and encapsulation efficiency were clarified. The coupling mechanisms, preparation methods, and application advantages of the composite systems composed of proteins and polysaccharides, inorganic …

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Research Advances In The Application Of Intelligent Responsive Hydrogels For Controlled Release And Quality Monitoring In Foods, Yin Hongli, Qu Yanfeng, Yang Jiaxing, Yao Jianuo, Li Weize, Liu Shiying Jan 2026

Research Advances In The Application Of Intelligent Responsive Hydrogels For Controlled Release And Quality Monitoring In Foods, Yin Hongli, Qu Yanfeng, Yang Jiaxing, Yao Jianuo, Li Weize, Liu Shiying

Food and Machinery

With the continuously increasing demand for intelligent and precise technologies in the food industry, intelligent responsive hydrogels, as an emerging class of functional materials, have demonstrated great application potential in controlled release and quality monitoring of food products. This article reviews recent research progress in intelligent responsive hydrogels in terms of base material selection and crosslinking methods, types of stimulus responsiveness, and underlying mechanisms. It elaborates on the design and application of intelligent hydrogels in controlled-release systems for food bioactive substances, covering antibacterial packaging, nutrient fortification, and flavor-controlled release. Additionally, the application of intelligent responsive hydrogels in food quality monitoring …

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Research Progress On Effects Of Processing Techniques On Mulberry Leaf Tea Quality, Liang Xiuhua, Ma Huanyan, Zhang Tanjie, Li Lamei, Lin Jie Jan 2026

Research Progress On Effects Of Processing Techniques On Mulberry Leaf Tea Quality, Liang Xiuhua, Ma Huanyan, Zhang Tanjie, Li Lamei, Lin Jie

Food and Machinery

Mulberry leaves serve as important raw materials with both medicinal and edible properties, rich in a variety of nutritional active ingredients. Processed mulberry leaf tea has antioxidant, hypoglycemic, hypolipidemic, anti-inflammatory, and other physiological functions, positioning it as a hot spot of research in the health food sector. Withering, fixation, fermentation, drying, stress treatment, and other processing techniques significantly affect the flavor quality, as well as the types and content of nutritional active ingredients of mulberry leaf tea, thereby affecting the nutritional quality and health benefits of the product. This study focuses on the effects of processing techniques such as withering, …

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Preparation And Characterization Of Nanocellulose-Based Edible Films And Their Fresh-Keeping Effects On Bananas, Tian Huan, Song Zhen, Li Zejun, Sun Yawen Jan 2026

Preparation And Characterization Of Nanocellulose-Based Edible Films And Their Fresh-Keeping Effects On Bananas, Tian Huan, Song Zhen, Li Zejun, Sun Yawen

Food and Machinery

[Objective] To prevent postharvest fruit decay and extend shelf life, a robust, water-resistant, and self-healing multifunctional edible fresh-keeping film was proposed. [Methods] The edible fresh-keeping film's microstructure, chemical structure, physicochemical properties, mechanical properties, and its effects on the shelf life of bananas were characterized using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), X-ray powder diffractometer (XRD), texture analyzer, and rheometer. [Results] The monomers within the edible film are cross-linked via hydrogen bonds, ester bonds, and electrostatic interactions, forming an irregular network structure on the surface. The film exhibits an elongation at break of 71.73% and a mechanical strength …

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Innovative Design Of Hunan Tea Packaging Under "Traditional Patterns + Ai" Model, Shi Dandan, Wan Changlin, Xiao Yuqiang Jan 2026

Innovative Design Of Hunan Tea Packaging Under "Traditional Patterns + Ai" Model, Shi Dandan, Wan Changlin, Xiao Yuqiang

Food and Machinery

This study investigates innovative packaging design approaches for Hunan tea under the "traditional patterns +AI" model. Utilizing Stable Diffusion model technology, this study creatively transforms embroidery patterns from Mawangdui silk textiles into packaging designs for Junshan Yinzhen tea. The results demonstrate that the Stable Diffusion model technology successfully generates intelligent embroidery patterns. These patterns are subsequently applied to Junshan Yinzhen tea packaging, resulting in a distinctive and highly recognizable design. The patterns demonstrate excellent compatibility with the tea's attributes and packaging structure, effectively realizing the innovative application of traditional patterns in tea packaging.

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