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Articles 1 - 30 of 12357

Full-Text Articles in Life Sciences

Comparative Analysis Of Amino Acid And Bioactive Peptide Profiles During Time-Resolved Fermentation Of Wheat And Stout Brewer's Spent Grain By Lactiplantibacillus Plantarum, Minh Quoc Ha, Angéla Juhász, Teguh Santoso, Mitchell G. Nye-Wood, Mathilde Berthevas, Zhiyu Zhao, Eileen Kitundu, Tony Chen, Michelle L. Colgrave, Thao T. Le Dec 2026

Comparative Analysis Of Amino Acid And Bioactive Peptide Profiles During Time-Resolved Fermentation Of Wheat And Stout Brewer's Spent Grain By Lactiplantibacillus Plantarum, Minh Quoc Ha, Angéla Juhász, Teguh Santoso, Mitchell G. Nye-Wood, Mathilde Berthevas, Zhiyu Zhao, Eileen Kitundu, Tony Chen, Michelle L. Colgrave, Thao T. Le

Research outputs 2022 to 2026

Brewers’ spent grain (BSG), a protein- and fibre-rich brewing by-product, contains bioactive compounds, yet techniques to fully recover and utilise these bioactive fractions remain underdeveloped. This study investigated the proteolytic transformation of two BSG types, wheat and stout BSG, during 10 days of fermentation with Lactiplantibacillus plantarum . Discovery and targeted LC-MS/MS proteomics were used to characterise the proteome, peptide release, and free amino acid profiles of BSG throughout fermentation. Proteomic analysis identified 503 proteins in wheat BSG and 340 in stout BSG. Wheat BSG generated higher peptide diversity than stout BSG (1,227 vs. 436 peptides, respectively), with peptide release …

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Advances In The Detection Of Ethyl Carbamate In Fermented Foods, Wang Yue, Zhao Yongpeng, Wang Siqi, Zhang Suyi, Ao Zonghua, Liu Shuliang, Li Jianlong Oct 2026

Advances In The Detection Of Ethyl Carbamate In Fermented Foods, Wang Yue, Zhao Yongpeng, Wang Siqi, Zhang Suyi, Ao Zonghua, Liu Shuliang, Li Jianlong

Food and Machinery

Ethyl carbamate, a group 2A carcinogen, has been widely detected in fermented foods and its safety has drawn increasing attention. Many countries have established limits for ethyl carbamate in fermented foods. This article reviews the contamination situation of ethyl carbamate, systematically summarizes and compares the detection methods of ethyl carbamate reported in both domestic and international literature in recent years, including chromatography, spectroscopy, electrochemical sensor method, paper strip colorimetry, and immunoassay. Finally, this article proposes the future development directions of residual detection technology for ethyl carbamate in fermented foods.

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Research Progress On Protein Engineering Of Α-Amylase And Its Major Applications, Feng Yong, Ren Zhengwei Oct 2026

Research Progress On Protein Engineering Of Α-Amylase And Its Major Applications, Feng Yong, Ren Zhengwei

Food and Machinery

Alpha -Amylase is a glycoside hydrolase that efficiently catalyzes the hydrolysis of starch and is widely applied in various industrial fields such as food, textile, and paper industries. It plays a pivotal role particularly in food processing processes such as starch liquefaction, baking improvement, and juice clarification. However, natural α-amylases generally exhibit poor thermal stability, weak acid tolerance, and strong calcium ion dependency, which severely restrict their application in complex industrial environments. In recent years, protein engineering technologies, including directed evolution, rational design, and semi -rational design, have been extensively employed to the structural optimization and performance improvement of α-amylases. …

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A Review Of Near-Infrared Spectroscopy For Pesticide Residue Detection In Fruits And Vegetables, Mai Xinyun, Hu Fangyang, He Lingling, Niu Junle, Wei Lanjie Oct 2026

A Review Of Near-Infrared Spectroscopy For Pesticide Residue Detection In Fruits And Vegetables, Mai Xinyun, Hu Fangyang, He Lingling, Niu Junle, Wei Lanjie

Food and Machinery

Near -infrared spectroscopy (NIRS ) is valuable in pesticide residue detection for fruits and vegetables due to its nondestructive, rapid, and efficient nature. This review summarizes current research status in this field, compares the applicability of different spectral bands and imaging techniques, and analyzes challenges in single and mixed pesticide residue detection alongside enhancement strategies. Additionally, approaches to spectral preprocessing and feature wavelength selection are examined, with performance comparisons between chemometrics and deep learning models. Furthermore, the role of calibration transfer and transfer learning is discussed in improving model generalization across instruments and crop varieties. With continuous advancements in spectral …

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Preparation Of Gleditsia Sinensis Polysaccharide Microemulsion And Their Hydrophobic Interactions With Quercetin, Xu Chenrui, Yao Qiuping, Deng Shenghui Oct 2026

Preparation Of Gleditsia Sinensis Polysaccharide Microemulsion And Their Hydrophobic Interactions With Quercetin, Xu Chenrui, Yao Qiuping, Deng Shenghui

Food and Machinery

[Objective] To investigate the formulation process of Gleditsia sinensis polysaccharide microemulsion and the hydrophobic interactions between the microemulsion and quercetin. [Methods] A pseudo -ternary phase diagram was drawn through compatibility experiments to optimize the formulation of the G.sinensis polysaccharide microemulsion. Based on the pyrene fluorescence probe technique, the effect of quercetin concentration on the I 1/I3 value in the microemulsion was examined to explore the hydrophobic and polar interactions between quercetin and the carrier in the G.sinensis polysaccharide microemulsion system. [Results] The prepared G.sinensis polysaccharide microemulsion was of the oil -in-water (O/W type ). The optimal formulation consisted of 35.4% …

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Screening And Identification Of A Vibrio Parahaemolyticus -Antagonistic Fusion Weissella Confusa Y10-1 And Evaluation Of Its Bacteriostatic Activity, Yuan Baolong, Yi Han, Shen Naikun, Liang Ying, Tang Jiahao, Zhang Hongyan, Zhang Bin Oct 2026

Screening And Identification Of A Vibrio Parahaemolyticus -Antagonistic Fusion Weissella Confusa Y10-1 And Evaluation Of Its Bacteriostatic Activity, Yuan Baolong, Yi Han, Shen Naikun, Liang Ying, Tang Jiahao, Zhang Hongyan, Zhang Bin

Food and Machinery

[Objective] To isolate and screen lactic acid bacteria from the intestinal tract of marine fish with inhibitory activity against Vibrio parahaemolyticus and to investigate their antibacterial activity. [Methods] Using V.parahaemolyticus as the indicator bacterium, preliminary antibacterial screening was performed. The strain was identified through morphological, physiological, and biochemical characteristics as well as 16S rRNA gene sequence analysis. The antibacterial spectrum of the strain was determined, and the antibacterial stability, antibacterial mechanisms, and minimum inhibitory concentration (MIC ) of its cell -free supernatant (CFS ) were analyzed. [Results] A strain, Y10-1, showing strong antagonistic activity against V.parahaemolyticus was screened and identified …

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Effects Of Microwave Decocting On Release Law Of Flavor Substances In Cod Soup, Zhang Chaomin, Li Xinxi, Feng Jianhui, Xu Yongxia Oct 2026

Effects Of Microwave Decocting On Release Law Of Flavor Substances In Cod Soup, Zhang Chaomin, Li Xinxi, Feng Jianhui, Xu Yongxia

Food and Machinery

[Objective] To prepare cod soup using cod as the main raw material by microwave heating, with traditional boiling as the control, and to compare and analyze the effects of microwave decocting on the release law of flavor substances in cod soup. [Methods] Cod soup was processed at different durations (15,30,45, and 60 min ), followed by sensory evaluation. The changes in the contents of trichloroacetic acid (TCA )-soluble peptides, amino acid nitrogen, flavor nucleotides, organic acids, inorganic salt ions, and free amino acids in the soup were analyzed. [Results] The contents of TCA -soluble peptides, amino acid nitrogen, flavor nucleotides, …

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Differential Analysis Of Volatile Components Between The Flesh And Peel Of Poria Cocos Based On Dynamic Headspace-Gc-Ms, Meng Xue, Xu Hui, Li Huixin, Cheng Chuanyun Oct 2026

Differential Analysis Of Volatile Components Between The Flesh And Peel Of Poria Cocos Based On Dynamic Headspace-Gc-Ms, Meng Xue, Xu Hui, Li Huixin, Cheng Chuanyun

Food and Machinery

[Objective] To compare the differences in volatile components between Poria cocos flesh and peel using dynamic headspace -gas chromatography -mass spectrometry (GC-MS). [Methods] Fresh P.cocos was used as the test sample. Volatile components were enriched by dynamic headspace adsorption, and the differences in volatile components between the flesh and peel were analyzed by GC -MS. Principal component analysis and cluster analysis were used to identify the main active components responsible for these differences. [Results] A total of 110 volatile compounds were detected from the peel and flesh of P.cocos, including 27 unique components in the flesh and 28 unique components …

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Preparation And Certification Of Matrix Reference Material For Zearalenone In Whole Wheat Flour, Zhang Bing, Ye Jin, Li Peng, Wu Yu, Li Li, Dong Zemin, Wan Wengen, Wang Songxue Oct 2026

Preparation And Certification Of Matrix Reference Material For Zearalenone In Whole Wheat Flour, Zhang Bing, Ye Jin, Li Peng, Wu Yu, Li Li, Dong Zemin, Wan Wengen, Wang Songxue

Food and Machinery

[Objective] To expand the varieties of matrix reference materials, improve the concentration levels of quantitative values, and meet the needs of market detection and scientific research, a matrix reference material for the compositional analysis of zearalenone (ZEN ) in whole wheat flour was developed. [Methods] Naturally contaminated wheat was used as the raw material, and the matrix reference material was prepared through cleaning, milling, and homogenization processes. It was vacuum -packed in aluminum foil pouches and sterilized by irradiation. The effects of grinding particle size and mixing time on the homogeneity of ZEN were investigated. Value assignment was conducted using …

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Measurement Uncertainty Assessment For Total Aerobic Bacterial Count And Coliforms In Cooked Foods According To Rb/T 228, Liu Weiping, Wan Jianchun, Han Ying, Jiang Pengfei, Li Shixiang Oct 2026

Measurement Uncertainty Assessment For Total Aerobic Bacterial Count And Coliforms In Cooked Foods According To Rb/T 228, Liu Weiping, Wan Jianchun, Han Ying, Jiang Pengfei, Li Shixiang

Food and Machinery

[Objective] To evaluate the measurement uncertainty in the determination of total plate count and coliform bacteria in cooked foods, thereby improving the accuracy of test results. [Methods] The plate counting methods specified in GB 4789.2—2022 and GB 4789.3—2025 were employed to detect 18 cooked food samples under two conditions (A and B ). The combined standard uncertainty (uc(y)) and expanded uncertainty (U=2×uc(y)) were calculated in accordance with RB/T 228—2023. [Results] Based on intralaboratory reproducibility, the uc(y) for total plate count determination was 0.030 3 (U=0.060 6), and that for coliform bacteria determination was 0.179 7 (U=0.359 7). When all uncertainty …

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Magnetic Surface Molecularly Imprinted Polymers For The Extraction And Analysis Of Tetracycline Residues From Fish Meat, Ye Run, Zhao Lei, Li Yuanxin, Cai Jing, Sun Wei, Chen Qiong, Zhang Wenqian Oct 2026

Magnetic Surface Molecularly Imprinted Polymers For The Extraction And Analysis Of Tetracycline Residues From Fish Meat, Ye Run, Zhao Lei, Li Yuanxin, Cai Jing, Sun Wei, Chen Qiong, Zhang Wenqian

Food and Machinery

[Objective] This study aims to prepare magnetic surface molecularly imprinted polymers (MMIPs ) via a sol -gel method using tetracycline (TC) as the template molecule, and to combine them with spectrophotometry for the enrichment and detection of TC residues in fish meat. [Methods] Activated carbon (LAC ) is prepared from Magnolia grandiflora seeds using 60% (w/w) phosphoric acid solution as the activator. Magnetic activated carbon (MLAC ) is then obtained by co -precipitation -based magnetization of LAC. Using MLAC as the carrier and TC as the template molecule, MMIPs are synthesized, and their adsorption performance toward TC is investigated. The …

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Geographical Origin Tracing Of Soybeans Using Electronic Tongue And Electronic Eye Combined With Multi-Level Information Fusion Based On Informer-Swin Transformer, Li Xin, Wang Zhiqiang, Han Tianrui, Xu Suchao Oct 2026

Geographical Origin Tracing Of Soybeans Using Electronic Tongue And Electronic Eye Combined With Multi-Level Information Fusion Based On Informer-Swin Transformer, Li Xin, Wang Zhiqiang, Han Tianrui, Xu Suchao

Food and Machinery

[Objective] To achieve rapid traceability detection of soybeans from different geographical origins. [Methods] A novel method for rapid soybean origin traceability is proposed based on the fusion of information from electronic tongue and electronic eye. The electronic tongue and electronic eye are used to collect taste fingerprint and visual image information, respectively, from soybeans of different origins. To address the differences between the temporal sequence features of electronic tongue signals and the spatial image features of electronic eye data, Informer and Swin Transformer are respectively employed to extract key features from the two types of data. A dual -modal feature …

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Rapid Detection Of Tomato Nutritional Components Based On Nirs And Pso-Lightgbm, Shi Lichun, Wang Songwei, Wang Zhizhong Oct 2026

Rapid Detection Of Tomato Nutritional Components Based On Nirs And Pso-Lightgbm, Shi Lichun, Wang Songwei, Wang Zhizhong

Food and Machinery

[Objective] To achieve rapid, non -destructive, and high -precision detection of six nutritional components in tomatoes, including dry matter, soluble sugar, total acid, vitamin C, soluble solids, and lycopene. [Methods] A tomato nutritional component detection model based on near -infrared spectroscopy (NIRS ) combined with light gradient boosting machine (LightGBM ) optimized using the particle swarm optimization (PSO ) algorithm (PSO -LightGBM ) was proposed. Using the six nutritional components as detection indicators, near -infrared spectral data (scanning range:400~2 500 nm) were collected from 471 tomato samples. Seven preprocessing methods were compared, and the optimal combination of standard normal variate …

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A Non-Destructive Appearance Quality Detection Method For Primary-Processed Crayfish Based On Improved Yolov 11, Wang Xujia, Wang Shuqing, Hu Haoyu Oct 2026

A Non-Destructive Appearance Quality Detection Method For Primary-Processed Crayfish Based On Improved Yolov 11, Wang Xujia, Wang Shuqing, Hu Haoyu

Food and Machinery

[Objective] To achieve rapid and non -destructive online detection of the appearance quality of crayfish during primary processing and to improve detection accuracy and real -time performance in complex scenarios. [Methods] A dataset for crayfish appearance quality is constructed for complex scenarios on primary -processing production lines, and a crayfish appearance quality detection algorithm YOLO -CQ based on YOLOv 11n is proposed. DualConv is introduced to improve the C 3k2 module, enhancing the model's feature extraction capability while optimizing the allocation of computational resources. Deformable attention (DAT ) is integrated into the C 2PSA module, enabling the model to adaptively …

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Design And Experimental Study On Drying Performance Of A Belt-Type Gas Jet Impingement Dryer, Liu Xinhan, Ju Haoyu, Zhang Weipeng, Geng Yahui, Miao Huan, Hou Liyuan Oct 2026

Design And Experimental Study On Drying Performance Of A Belt-Type Gas Jet Impingement Dryer, Liu Xinhan, Ju Haoyu, Zhang Weipeng, Geng Yahui, Miao Huan, Hou Liyuan

Food and Machinery

[Objective] To address the issues of uneven product quality, limited loading capacity, and the inability to achieve continuous drying in existing gas jet impingement dryers, a novel belt -type gas jet impingement dryer is designed to enhance the practicality and drying performance of the equipment. [Methods] The belt -type gas jet impingement dryer mainly consists of an airflow distribution chamber, a drying chamber, a centrifugal fan, a temperature control system, and a transmission system. The conveyor belt speed, airflow temperature, and air velocity can be adjusted according to the different materials. Simulations are conducted using Fluent software for airflow distribution …

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Effects And Mechanisms Of Electrostatic Field-Assisted Temperature Rising On Inhibiting Color Browning Of Modified Atmosphere-Packaged Lamb Ribs During 10 ℃ Storage, Huang Zhiji, Wang Rong, Chen Bingyan, Zhu Lewei, Li Xinwei, Lin Yiqin, Lin Lijuan, Liu Yun, Lin Xiaozi, Li Weixin Oct 2026

Effects And Mechanisms Of Electrostatic Field-Assisted Temperature Rising On Inhibiting Color Browning Of Modified Atmosphere-Packaged Lamb Ribs During 10 ℃ Storage, Huang Zhiji, Wang Rong, Chen Bingyan, Zhu Lewei, Li Xinwei, Lin Yiqin, Lin Lijuan, Liu Yun, Lin Xiaozi, Li Weixin

Food and Machinery

[Objective] To address the problem of browning and oxidation in meat products processed from frozen lamb during shelf life. [Methods] Frozen sliced lamb ribs during temperature elevation were treated with an electrostatic field and then packaged using modified atmosphere packaging with different gas compositions. The samples were stored at 10 ℃ after packaging, and meat color, total viable count, oxidation level, and antioxidant enzyme activity were measured at 0,48,72, and 96 h of storage. [Results] After treatment with a 25 kV electrostatic field for 30 min, samples packaged under high -oxygen conditions (70% O2+30% CO2, EO group ) showed significantly …

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Preparation And Performance Characterization Of An Anthocyanin-Based Intelligent Indicating Composite Film For Monitoring The Freshness Of Fish Meat, Zhang Jinfeng, Wang Guanghui, Wang Peng, Chai Yunlei, Gao Zhen Oct 2026

Preparation And Performance Characterization Of An Anthocyanin-Based Intelligent Indicating Composite Film For Monitoring The Freshness Of Fish Meat, Zhang Jinfeng, Wang Guanghui, Wang Peng, Chai Yunlei, Gao Zhen

Food and Machinery

[Objective] To develop an anthocyanin -based intelligent film that can rapidly respond to freshness of fish meat and has a certain degree of antibacterial properties. [Methods] Zein (ZH) and chitosan (CS) are used as the film -forming matrix, anthocyanin as the indicator, glycerol as the enhancer, and nisin as the antibacterial additive to prepare the anthocyanin -based intelligent film. With tensile strength (TS) and carbon dioxide transmittance as indicators, three factors -CS/ZH blending ratio, glycerol addition amount, and volume of coating, are selected for single -factor experiments. On the basis of the single -factor experiments, a response surface experiment is …

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Analysis And Evaluation Of Nutritional And Flavor Components Of Three Economic Shellfish, Li Hongyan, Liu Zhenlu, Liu Tianhong, Wang Ying, Zhang Shuaizhong, Zhang Tong, Sun Yikang Oct 2026

Analysis And Evaluation Of Nutritional And Flavor Components Of Three Economic Shellfish, Li Hongyan, Liu Zhenlu, Liu Tianhong, Wang Ying, Zhang Shuaizhong, Zhang Tong, Sun Yikang

Food and Machinery

[Objective] To analyze and evaluate the nutritional and flavor components of three shellfish species, namely Ostrea rivularis, Meretrix meretrix, and Scapharca subcrenata, naturally growing by seabed seeding along the Binzhou coast. [Methods] The conventional nutritional components, amino acids, fatty acids, major mineral elements, bioactive substances, free amino acids, nucleotides, quaternary ammonium compounds, organic acids, and volatile flavor compounds of the three shellfish species were analyzed, and their nutritional quality was evaluated. [Results] O.rivularis, M.meretrix, and S.subcrenata all exhibited high protein, low fat, and high ash contents, and were rich in glycogen and taurine. Among them, O.rivularis and M.meretrix had higher …

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Ultrasound-Microwave-Assisted Aqueous Two-Phase Extraction Process Optimization And In Vitro Activity Of Flavonoids From Nongxiangxing Baijiu Zaopei, Qian Yuefei, Wang Feng, Wang Yuhong, Long Tingyu, Zhang Yuxuan Oct 2026

Ultrasound-Microwave-Assisted Aqueous Two-Phase Extraction Process Optimization And In Vitro Activity Of Flavonoids From Nongxiangxing Baijiu Zaopei, Qian Yuefei, Wang Feng, Wang Yuhong, Long Tingyu, Zhang Yuxuan

Food and Machinery

[Objective] To shorten the extraction time and increase the extraction yield of flavonoids from Nongxiangxing Baijiu Zaopei, and to identify the components and clarify the effectiveness of these flavonoids. [Methods] Nongxiangxing Baijiu Zaopei is used as the raw material and treated by the ultrasound -microwave -assisted aqueous two -phase extraction. With the total flavonoid extraction yield as the indicator, the extraction process is optimized by a response surface experiment. Then, the composition of the flavonoids from Zaopei is identified by ultra -high performance liquid chromatography -triple quadrupole tandem mass spectrometry (UPLC -QQQ -MS). Additionally, their effects on antioxidant reagents, α-amylase, …

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Process Optimization For Mixed Lactic Acid Bacteria Fermentation Of Xinjiang Thompson Seedless Grape Leaves And Antioxidant Activity Evaluation Of Fermentation Broth, Abula Kaidiriya, Rahman Nurgul, Wang Xiaoyi, Zhu Xiaoying, Chen Jianling Oct 2026

Process Optimization For Mixed Lactic Acid Bacteria Fermentation Of Xinjiang Thompson Seedless Grape Leaves And Antioxidant Activity Evaluation Of Fermentation Broth, Abula Kaidiriya, Rahman Nurgul, Wang Xiaoyi, Zhu Xiaoying, Chen Jianling

Food and Machinery

[Objective] To optimize the fermentation process of mixed lactic acid bacteria for grape leaves and to improve their antioxidant activity. [Methods] Using Lacticaseibacillus paracasei TM -27, Lactobacillus brevis KM -6, and Lactobacillus plantarum NG -120 as test strains, the optimal mixed strain ratio is selected by measuring pH, viable bacteria count, DPPH, ABTS+, and hydroxyl free radical scavenging rates, iron -reducing capacity, total polyphenol content, and total flavonoid content. Furthermore, key fermentation process parameters are optimized via single -factor experiments combined with response surface methodology. [Results] The optimal fermentation conditions of mixed lactic acid bacteria are as follows:the volume ratio …

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Preparation And In Vitro Antioxidant Activity Of Dendrobium Officinale Flower Anthocyanin-Loaded Multivesicular Liposomes, Peng Kangyuan, Zhang Cunzhi, Huang Huawen, Zhang Rong, Wu Yamei, Yuan Wenjuan Oct 2026

Preparation And In Vitro Antioxidant Activity Of Dendrobium Officinale Flower Anthocyanin-Loaded Multivesicular Liposomes, Peng Kangyuan, Zhang Cunzhi, Huang Huawen, Zhang Rong, Wu Yamei, Yuan Wenjuan

Food and Machinery

[Objective] To investigate anthocyanin -loaded multivesicular liposome preparation using Dendrobium officinale flower as the raw material, aiming to enhance the antioxidant capacity of anthocyanins. [Methods] The optimal extraction process for D.officinale flower anthocyanins is determined using single -factor experiments combined with response surface methodology. Then, the obtained anthocyanins are incorporated into multivesicular liposomes via the double emulsion method. The antioxidant activity of the resulting anthocyanin multivesicular liposomes is evaluated through DPPH, ABTS, and hydroxyl free radical, alongside ferric reducing antioxidant power (FRAP ) assays. [Results] The optimized extraction conditions for anthocyanins are as follows:an extraction time of 3.2 h, an …

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Sugar Substitute Formula Optimization And Quality Analysis Of Low-Sugar Nutrient-Fortified Condensed Milk, Wang Xuelian, Dong Yining, Dong Hui, Guo Mingfei, Xu Sheng, Zhou Di Oct 2026

Sugar Substitute Formula Optimization And Quality Analysis Of Low-Sugar Nutrient-Fortified Condensed Milk, Wang Xuelian, Dong Yining, Dong Hui, Guo Mingfei, Xu Sheng, Zhou Di

Food and Machinery

[Objective] To address health risks associated with the high sugar and calorie content in traditional condensed milk, and to reduce sugar content and fortify nutrients of traditional condensed milk by replacing sugar with low -sweetness prebiotics as the primary component, compounded with sugar alcohols and high -intensity sweeteners. [Methods] Low -sweetness prebiotics (galacto -oligosaccharides and fructo -oligosaccharides ) are used as the main ingredients in sugar substitutes, compounded with sugar alcohols (erythritol and maltitol ) and high -intensity sweeteners (stevioside and mogrosides ). Then, the optimal substitute ratio is optimized through fuzzy mathematics sensory evaluation combined with D -optimal mixture …

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Effect Of Gluten Protein Fractions On Oil Uptake Of Fried Mahua, Wei Yaxuan, Lian Xijun, Yang Wen, Min Jiankang, Lai Yanxin, Liu Tianmu, Zhang Rui Oct 2026

Effect Of Gluten Protein Fractions On Oil Uptake Of Fried Mahua, Wei Yaxuan, Lian Xijun, Yang Wen, Min Jiankang, Lai Yanxin, Liu Tianmu, Zhang Rui

Food and Machinery

[Objective] To reduce the oil content in fried Mahua. [Methods] Four gluten protein fractions, including ω-gliadin, αβγ-gliadin, alkali -soluble glutenin, and urea -soluble glutenin, are incorporated into the dough. The effects of protein addition amounts, mixing temperatures, frying temperatures and frying time on oil uptake are systematically investigated. Furthermore, the underlying mechanisms by which these protein fractions reduce oil content are explored using Fourier transform infrared spectroscopy (FT-IR), 13C solid -state nuclear magnetic resonance (13C solid -state NMR ), X-ray diffraction (XRD ), and differential scanning calorimetry (DSC ). [Results] The addition of individual protein fractions significantly reduces the oil …

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Optimization Of Glycosylation Modification And Functional Properties Of Soybean Lipophilic Proteins, Zhou Xianghui, Liu Chang, Meng Gaoge, Yuan Guangyao, Zhang Qiuhui, Zhang Yongsheng Oct 2026

Optimization Of Glycosylation Modification And Functional Properties Of Soybean Lipophilic Proteins, Zhou Xianghui, Liu Chang, Meng Gaoge, Yuan Guangyao, Zhang Qiuhui, Zhang Yongsheng

Food and Machinery

[Objective] To improve the emulsifying stability of soybean lipophilic proteins and broaden their application in the field of functional foods. [Methods] Based on the glycosylation reaction, the processing conditions for glucose -mediated glycosylation modification were optimized using grafting degree and emulsifying stability as evaluation indices. Meanwhile, the structure and functional properties of the glycosylated proteins were characterized by SDS -PAGE, particle size analysis, Fourier transform infrared spectroscopy (FTIR ), foaming stability, surface hydrophobicity, and oil -holding capacity. [Results] The optimal glycosylation conditions were a protein -to-glucose mass ratio (mprotein∶mglucose ) of 1∶1, a treatment time of 2 h, a temperature …

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Effects Of Morchella Esculenta Powder On The Physicochemical Properties And Oxidative Stability Of Nanjing Sausages, Fu Qingquan, Shi Kuichun, Song Shangxin, Yu Xiaobo Oct 2026

Effects Of Morchella Esculenta Powder On The Physicochemical Properties And Oxidative Stability Of Nanjing Sausages, Fu Qingquan, Shi Kuichun, Song Shangxin, Yu Xiaobo

Food and Machinery

[Objective] To investigate the effects of different addition amounts of Morchella esculenta powder on the physicochemical properties and oxidative stability of Nanjing sausages. [Methods] Different amounts of M.esculenta powder are added to sausages. The pH values, nutritional components, free amino acids content, free fatty acids content, volatile compound content, color, textural characteristics, sensory scores, 2-thiobarbituric acid value, carbonyl group value, and free thiol group value are measured and analyzed. [Results] Compared with the control group, the addition of M.esculenta powder increases the protein content, free amino acid content, unsaturated fatty acid content, alcohol content, ester content, b* value, and overall …

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Effects Of Cutting Methods And Drying Temperatures On Hot-Air Drying Kinetics And Quality Of Morchella Esculenta, Lin Fang, Wu Zhaolong, Wu Ying, Ma Lanyu, Liu Zhonglin Oct 2026

Effects Of Cutting Methods And Drying Temperatures On Hot-Air Drying Kinetics And Quality Of Morchella Esculenta, Lin Fang, Wu Zhaolong, Wu Ying, Ma Lanyu, Liu Zhonglin

Food and Machinery

[Objective] To enhance the added value of Morchella esculenta and optimize its hot -air drying process. [Methods] The effects of cutting methods (whole mushroom, 1/2 cut, and 1/4 cut) and drying temperatures (50,60, and 70 ℃) on drying characteristics, nutritional quality (rehydration ratio, protein content, and total phenolic content ), and antioxidant activity were systematically investigated, and a drying kinetic model was established. [Results] The hot -air drying process of M.esculenta could be divided into two stages:an accelerating drying stage and a falling -rate drying stage. The Page model accurately described the moisture variation during drying (R2=0.980). With increasing cutting …

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Research Progress And Prospects Of 5g Technology In The Food Supply Chain, Xie Zifan, Wang Lijuan, Liu Siyuan, Liu Bo, Liu Zhexu, Dong Tieyou Oct 2026

Research Progress And Prospects Of 5g Technology In The Food Supply Chain, Xie Zifan, Wang Lijuan, Liu Siyuan, Liu Bo, Liu Zhexu, Dong Tieyou

Food and Machinery

As a new generation of mobile communication technology, 5G demonstrates significant potential in the digitalization and intelligent transformation of the food supply chain, owing to its advantages of high data rates, low latency, and massive connectivity. This paper reviews the research progress and application exploration of 5G in the food supply chain in China and abroad, with a focus on typical cases and technical pathways in raw material production, food processing, storage and cold -chain logistics, and quality traceability. Overall, 5G has become an important support for promoting the development of the food supply chain. However, related research and practices …

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Optimization Of Fermentation Process And Analysis Of Flavor Compounds In Pitaya-Black Tea Wine, Wei Chunhui, Li Xiaoyi, Yang Yikun, Sang Shixin, Zeng Shiyan Oct 2026

Optimization Of Fermentation Process And Analysis Of Flavor Compounds In Pitaya-Black Tea Wine, Wei Chunhui, Li Xiaoyi, Yang Yikun, Sang Shixin, Zeng Shiyan

Food and Machinery

[Objective] To develop a composite fermented wine integrating the flavors of pitaya and black tea, optimize the fermentation process, and analyze its volatile flavor compounds. [Methods] The mixture of red -fleshed pitaya juice and black tea infusion is inoculated with yeast for fermentation. Single -factor and orthogonal experiments are employed to optimize the fermentation parameters, and the volatile flavor components are analyzed by headspace solid -phase microextraction coupled with gas chromatography -mass spectrometry (HS-SPME -GC-MS). [Results] The optimal fermentation conditions are determined as follows:a volume ratio of pitaya juice to black tea infusion of 1∶5, an initial sugar degree of …

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Effects Of Microwave Irradiation On Major Flavor Compounds In Maotai-Flavor Baijiu With Original Bottled Packaging, Huang Jimin, Qin Haibo, Wu Zhaolong, Zhao Guohui, Liang Jinzhi, Li Bingzheng, Huang Zhimin Oct 2026

Effects Of Microwave Irradiation On Major Flavor Compounds In Maotai-Flavor Baijiu With Original Bottled Packaging, Huang Jimin, Qin Haibo, Wu Zhaolong, Zhao Guohui, Liang Jinzhi, Li Bingzheng, Huang Zhimin

Food and Machinery

[Objective] To enhance the quality and market value of original bottled Maotai -flavored Baijiu, this study investigates the effects of microwave irradiation on major flavor compounds during the aging process and optimizes the microwave -assisted aging process. [Methods] Maotai -flavored Baijiu samples were subjected to microwave irradiation, and the effects of irradiation time, irradiation temperature, and power density on the contents of key flavor compounds, including ethyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate, acetic acid, and acetaldehyde, were examined in samples stored for 28 days after treatment. [Results] With increasing irradiation time, ester contents first increased and then fluctuated …

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Active Ingredients Of Piper Betle Extracts And Their Antibacterial Effects On Levilactobacillus Brevis, Chao-Jung Chen, Hung-Tse Huang, Jung-Feng Hsieh, Bang-Yuan Chen Oct 2026

Active Ingredients Of Piper Betle Extracts And Their Antibacterial Effects On Levilactobacillus Brevis, Chao-Jung Chen, Hung-Tse Huang, Jung-Feng Hsieh, Bang-Yuan Chen

Journal of Food and Drug Analysis

Levilactobacillus brevis, a common beer spoilage bacterium, causes acidification during brewing. In this study, we aimed to investigate the antibacterial activities of Piper betle extracts against L. brevis and identify their active constituents. A crude ethanol extract was obtained from P. betle leaves and further fractionated into chloroform, ethyl acetate (PBAE), and aqueous extracts via liquid-liquid partitioning. Among all extracts, PBAE exerted the strongest antibacterial effects, forming an inhibition zone (diameter = 57.5 ± 0.71 mm) larger than that formed by the P. betle ethanol extract (diameter = 45.5 ± 0.71 mm) and the gentamicin control (diameter = 21.0 ± …

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