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Articles 1111 - 1140 of 4816
Full-Text Articles in Life Sciences
Effect Of Compound Preservatives On Orah Fruits Storage Quality, Luo Yican, Li Jinchao, Lu Tanyu, Kang Yuangan, Lu Lilan
Effect Of Compound Preservatives On Orah Fruits Storage Quality, Luo Yican, Li Jinchao, Lu Tanyu, Kang Yuangan, Lu Lilan
Food and Machinery
Objective:This study aimed to investigate the effects of different concentrations of preservatives on storage quality of orah fruits, so as to reduce the use of preservatives during its planting.Methods:The weight loss rate, vitamin C content, soluble solid content and titratable acid content of fruits were determined under different storage conditions, by using different concentrations of preservative.Results:At 4 ℃ and room temperature, the weight loss rate of fruits treated with preservatives was lower than that of the control group, and preservative treatment had different fresh-keeping effects on orah fruits. At 4 ℃, significant differences in vitamin …
Optimization Of Calcium Removal In The Carapace Of Chinese Soft-Shelled Turtle And Structural Characteristics Of Its Collagen, Zhao Qiongyu, Hu Jian, Chen Yuxin, Li Caiyan, Song Wei
Optimization Of Calcium Removal In The Carapace Of Chinese Soft-Shelled Turtle And Structural Characteristics Of Its Collagen, Zhao Qiongyu, Hu Jian, Chen Yuxin, Li Caiyan, Song Wei
Food and Machinery
Objective:To improve the extraction rate and product purity of Chinese soft-shelled turtle （pelodiscussinensis）dorsal collagen. Methods:The decalcification rate and collagen recovery rate were used as evaluation indicators to investigate the effects of hydrochloric acid concentration, decalcification time, decalcification temperature and solid-liquid ratio on the decalcification of the carapace of Chinese soft-shelled turtle. The removal process of calcium salts was optimized, and the structural changes of decalcified and non-decalcified turtle carapace collagen were analyzed by SDS-PAGE, ultraviolet absorption spectroscopy, infrared absorption spectroscopy, amino acid analysis and other techniques under the same extraction conditions. Results:The optimal decalcification process conditions were …
Optimization On Extraction Technology Of Bacteriostatic Extract From Indocalamus Leaves And Its Bacteriostatic Test, Liu Liping, Xu Peng, Lei Xiaohong, Wang Ning, Yang Bing
Optimization On Extraction Technology Of Bacteriostatic Extract From Indocalamus Leaves And Its Bacteriostatic Test, Liu Liping, Xu Peng, Lei Xiaohong, Wang Ning, Yang Bing
Food and Machinery
Objective:To study and optimize the extraction technology of bacteriostatic extract from Indocalamus leaves. Methods:The extracts were drawn from Indocalamus leaves by ultrasound-assisted, refluxing and immersing method with extraction solvents: water, ethyl acetate, pH 4 of hydrochloric acid solution, pH 4 of acetic acid solution, pH 10 of ammonia solution and different volume ratio ethyl alcohol. The tests were carried out to analyze the antimicrobial effects with indicator bacteria Bacillus subtilis, Pseudomonas aeruginosa, Shigella Dysenteriae and Salmonella typhi and the total bacteriostatic circle was as inspection indicator, to find out the best extraction solvent and the best …
Protective Effects Of The Pea Ace Inhibitory Peptide On Induced Damage Of Ea.Hy.926 Cells, Zhang Shuo, Zheng Xiqun, Liu Xiaolan, Wang Juntong
Protective Effects Of The Pea Ace Inhibitory Peptide On Induced Damage Of Ea.Hy.926 Cells, Zhang Shuo, Zheng Xiqun, Liu Xiaolan, Wang Juntong
Food and Machinery
Objective:This study aimed to realize the high-value utilization of pea protein.Methods:Using pea protein as raw material, ACE inhibitory peptide derived from pea protein was prepared by double-enzyme coordinated enzymatic hydrolysis method, and the ACE inhibition rate, hydrolysis degree and soluble protein content of the hydrolysate were used as indicators to determine the best enzymatic process for the pea ACE inhibitory peptide. Then the ACE inhibitory peptides produced under the optimal enzymatic digestion process were graded by ultrafiltration to explore the effect of molecular weight on the ACE inhibitory activity. Finally, the protective effect of the pea peptide with high ACE …
Optimization Of Puffing Process Of Blueberry Residue Composite Indica Rice And Its Antioxidant Activity, Zhang Xinzhen, Yang Tao, Jiang Yiting, Ju Feilong, Gao Yang, Sun, Li Xueling, Liang Jin
Optimization Of Puffing Process Of Blueberry Residue Composite Indica Rice And Its Antioxidant Activity, Zhang Xinzhen, Yang Tao, Jiang Yiting, Ju Feilong, Gao Yang, Sun, Li Xueling, Liang Jin
Food and Machinery
Objective: This study aimed to research and develop puffed blueberry dregs indica rice and fruit snack food. Methods: Using indica rice flour and blueberry residue powder as raw materials, three experimental factors including moisture content, extrusion temperature and screw speed were selected, and the expansion degree, anthocyanin content and sensory score were taken as comprehensive indexes. The expansion process was optimized by single factor and orthogonal test, and the antioxidant activity of the expanded products was studied. Results: The optimum process parameters were as follows: the moisture content of the material was 16%, the temperature of the …
Study On Mixing Design And Freezing Resistance Optimization Of Glutinous Rice Balls, Lu Yibei, Du Tongshen, Ma Junhua, Fan Jiong, Yang Hua, Yang Liuming
Study On Mixing Design And Freezing Resistance Optimization Of Glutinous Rice Balls, Lu Yibei, Du Tongshen, Ma Junhua, Fan Jiong, Yang Hua, Yang Liuming
Food and Machinery
Objective:To improve the poor quality of glutinous rice balls during the freezing process. Methods:The appropriate addition amount of sweet potato starch and wheat starch was obtained through single factor experiment, and then the D-optimal mixture experiment was designed by using sweet potato starch, wheat starch and glutinous rice flour as raw materials to improve the sensory quality and texture characteristics of glutinous rice balls. On the basis of the mixture formula, the effect of deep-sea fish antifreeze protein addition on the frost resistance of glutinous rice balls was explored, and the optimal addition amount was obtained. Results:The …
Recent Studies On The Effect Of Ultrasonic Treatment On Food Allergens, Shu Erlian, Niu Bing, Chen Qin
Recent Studies On The Effect Of Ultrasonic Treatment On Food Allergens, Shu Erlian, Niu Bing, Chen Qin
Food and Machinery
Thisreview introduced the food allergens and their sensitization mechanism, and summarized the research progress of peanut, soybean, milk, shrimp, egg and kiwifruit allergens in ultrasound treatment. Moreover, the research direction of ultrasound treatment in reducing food sensitization was also prospected.
Interactions Between Food Polyphenols And Proteins And Their Effects On Protein Characteristics, Xu Mengting, Hao Yanbin, Qi Jianxun, Ding Baomiao, Chen Yonghao
Interactions Between Food Polyphenols And Proteins And Their Effects On Protein Characteristics, Xu Mengting, Hao Yanbin, Qi Jianxun, Ding Baomiao, Chen Yonghao
Food and Machinery
This paper summarizes the research progress on the types of interactions between proteins and polyphenols and their effects on protein characteristics, and prospects the future foods with the coexistence of polyphenols and proteins.
Research Status Of Modern Detection Technology In Automatic Liquor Picking Of Chinese Baijiu, Lin Hui, Zhang Suyi, Zhang Lian, Zhang Liqiang, Zheng Changning
Research Status Of Modern Detection Technology In Automatic Liquor Picking Of Chinese Baijiu, Lin Hui, Zhang Suyi, Zhang Lian, Zhang Liqiang, Zheng Changning
Food and Machinery
This paper mainly summarized the research status of relevant detection technology in automatic liquor picking since the industrial revolution in China, and prospected its research and application. At the same time, the related research results of influencing liquor quality were summarized.
Research Progress On Nutritional Characteristics And Biological Activity Of Bactrian Camel Milk, Zhang Min, Peng Xiaoyu, Gao Yu, Wang Jiaqi, Pan Lina
Research Progress On Nutritional Characteristics And Biological Activity Of Bactrian Camel Milk, Zhang Min, Peng Xiaoyu, Gao Yu, Wang Jiaqi, Pan Lina
Food and Machinery
In this paper, the composition of protein, amino acids, fatty acids, minerals, vitamins and other nutrients in bactrian camel milk was discussed, and the research progress of the biological activities of camel milk and its enzymolysis products such as hypoglycemic, antibacterial, antiviral and antioxidant activities was summarized.
Effects Of Slightly Acidic Electrolytic Water On Blueberry Sterilization Process And Storage Quality, Huang Liping, Jin Xueyuan, Li Yong, Xue Jing
Effects Of Slightly Acidic Electrolytic Water On Blueberry Sterilization Process And Storage Quality, Huang Liping, Jin Xueyuan, Li Yong, Xue Jing
Food and Machinery
Objective:To improve the preservation quality of blueberry.Methods:Based on the influencing factors of the effective chlorine concentration, treatment temperature and soaking time of the SAEW, and the response value of the microbial sterilization rate on the surface of blueberries, the orthogonal test was used to optimize the process conditions. At the same time, the optimally treated blueberries and sterile water-treated blueberries (control group) were stored at (25±1) ℃, and the bad fruit rate, hardness, respiration strength, soluble solids content, titratable acid content, anthocyanin content, and malondialdehyde (MDA) content of blueberries were measured every 7 days.Results:The optimal …
Research Status And Prospect Of Key Technologies For Automatic Production Of Fresh And Wet Rice Flour, Mou Xiangwei, Song Yongfu, Chen Lintao
Research Status And Prospect Of Key Technologies For Automatic Production Of Fresh And Wet Rice Flour, Mou Xiangwei, Song Yongfu, Chen Lintao
Food and Machinery
Firstly, this paper expounds the research status at home and abroad of three key technologies in the production process of fresh and wet rice flour: efficient powder dispersion, accurate weighing and automatic packaging, and focuses on the key technical problems existing in the research and development of technology and mechanical equipment; Secondly, on the basis of summarizing the development level of existing technology and equipment, this paper further analyzes the main reasons for these problems. Finally, the development direction of three key technologies in the automatic production of fresh and wet rice flour is prospected from the aspects of production …
Workspace Simulation And Trajectory Planning Of Food Handling Robot, Cai Guo-Qing, Hao Rui-Lin, Zhou Li-Jie, Shi Yan
Workspace Simulation And Trajectory Planning Of Food Handling Robot, Cai Guo-Qing, Hao Rui-Lin, Zhou Li-Jie, Shi Yan
Food and Machinery
Objective: Analyzed the workspace of 6-DOF food handling robot and planed the motion trajectory, so as to provide basis for the layout of food handling platform in workstation and the motion control of robot. Methods: Composition and structure of the robot were analyzed, the kinematics model was established, and the kinematics model was verified by MATLAB. Based on this, the workspace of the robot was modeled and solved, the working area of the robot was obtained, and the reasonable layout position of the food handling table was given; combined with the requirements of food handling task, a three-stage …
Effect Of The Electric Field Treatment On The Pullulanase-Catalyzed Hydrolysis Of Waxy Rice Starch, Chen Cai-Wen, Tian Jia-Ning, Yu Kun-Zheng, Li Dan-Dan
Effect Of The Electric Field Treatment On The Pullulanase-Catalyzed Hydrolysis Of Waxy Rice Starch, Chen Cai-Wen, Tian Jia-Ning, Yu Kun-Zheng, Li Dan-Dan
Food and Machinery
Objective:This study aimed to classify the mechanism of pullulanase-catalyzed hydrolysis of waxy rice starch under electric field treatment, by monitoring the changes in hydrolysis efficiency, pullulanase activity, and the structure and properties of waxy rice starch. Methods:The hydrolysis efficiency was determined, and the structure and thermal properties of hydrolysates were characterized, by using scanning electron microscope, X-ray diffractometer, differential scanning calorimeterand rapid viscosity analyzer. Results:Under the control of the following conditions, electric field with intensities ≤2.5 V/cm could increase pullulanase activity, accelerate the hydrolysis, induce the pores and cracks on the granule surface, increase the relative crystallinity, …
Effects Of Microwave Aging On The Content Of Phenols,Organic Acids And Esters In Black Rice Wine, Tang Lin-Yue, Yuan Jiang-Feng, Lai Yu-Ting, Gong Ming-Gui, Sun Jian-Rui
Effects Of Microwave Aging On The Content Of Phenols,Organic Acids And Esters In Black Rice Wine, Tang Lin-Yue, Yuan Jiang-Feng, Lai Yu-Ting, Gong Ming-Gui, Sun Jian-Rui
Food and Machinery
Objective:This study aimed to solve the problems of time consuming and high cost in the natural aging process. Methods: Black rice wine was treated with different microwave power, time and temperature. The contents of main phenols, organic acids, and esters in black rice wine treated by microwave technology were analyzed. Results: Microwave treatment could increase the contents of total esters, protocatechuic acid, gallic acid, syringic acid, acetic acid, ethyl valerate and ethyl acetate, reduce the contents of total phenols, total acids, caffeic acid, citric acid, tartaric acid, lactic acid and ethyl lactate, and have little effect on the contents …
Effect Of Tobacco Moisture Content On Releases Of Main Components In Heated Cigarette Aerosol, Zhang Hu, Duan Yuan-Xing, Zhao Yang, Li Shi-Wei, Yang Liu
Effect Of Tobacco Moisture Content On Releases Of Main Components In Heated Cigarette Aerosol, Zhang Hu, Duan Yuan-Xing, Zhao Yang, Li Shi-Wei, Yang Liu
Food and Machinery
Objective: To investigate the effect of moisture content of heated cigarette on releases of aerosol main components. Methods: Three different types of heated cigarettes were used to study the effects of moisture content of cigarette sticks on the release of main aerosol components by gas chromatography. Results: ① The equilibrium humidity was a positive correlation between the moisture contents of tobacco materials and releases of total aerosol particulate matters. ② The moisture contents of heated cigarettes stored at different equilibrium humilities had a great effect on releases of glycerol and nicotine in aerosol, but a small effect on release of …
Effects Of Nacl Stress And Cacl2 Supplemental On Phenolic Accumulation And Antioxidant Activity In Common Vetch Sprouts, Zhao Qi-Yan, Tang Ning, Zhao De-Chen, Zhang Bo-Ya, Cheng Yong-Qiang
Effects Of Nacl Stress And Cacl2 Supplemental On Phenolic Accumulation And Antioxidant Activity In Common Vetch Sprouts, Zhao Qi-Yan, Tang Ning, Zhao De-Chen, Zhang Bo-Ya, Cheng Yong-Qiang
Food and Machinery
Objective: The study aimed to develop the vegetable value of common vetch (CV) and explore the effects of salt solution on phenolic accumulation and antioxidant activity in CV sprouts.Methods: The effects of NaCl stress and supplemental CaCl2 on free and combined phenolic accumulation in CV sprouts were analysed by UPLC in comparison with pea sprouts, soybean sprouts and mung bean sprouts. The changes of key enzyme activities and gene relative expression levels of PAL, C4H and 4CL, antioxidant enzyme activities and antioxidant activities were investigated under NaCl and CaCl2 treatments.Results: The total phenolics increased from (10.63±0.40) mg GAE/g …
Determination Of Bongkrekic Acid In Auricularia Auricular Combined Quechers With Uhplc-Ms/Ms, Huang Yong-Qiao, Ma Kai, Wu Xin-Wen, Gao Liang, Jian Yin-Chi, Lu Yao, Yang Chang-Biao
Determination Of Bongkrekic Acid In Auricularia Auricular Combined Quechers With Uhplc-Ms/Ms, Huang Yong-Qiao, Ma Kai, Wu Xin-Wen, Gao Liang, Jian Yin-Chi, Lu Yao, Yang Chang-Biao
Food and Machinery
Objective: A rapid method for determination of bongkrekic acid in Auricularia auricular was developed using QuEChERS in combination with UHPLC-MS/MS. Methods: In this study, Several important experimental parameters, including type of extraction solvent, extraction time, adsorbent type and adsorbent dosage were effectively optimized using spiked samples. The sample were shaken with methanol containing 1% ammonia water, and then carried out by the C18 adsorbent purification.Results: The bongkrekic acid was determined within 4 minutes by negative ion multiple reaction monitoring mode analysis and external standard method. The linear range was 0.05~10.00 ng/mL (r＞0.998 3). The limit of detection (LOD) was …
Determination Of 16 Kinds Of Polycyclic Aromatic Hydrocarbons In Spicy Strip By Quechers Gas Chromatography-Triple Quadrupole Mass, Li Sha, Zeng Xi-Wen, Shen Rui, Li Yi-Wei, Tan Zhen
Determination Of 16 Kinds Of Polycyclic Aromatic Hydrocarbons In Spicy Strip By Quechers Gas Chromatography-Triple Quadrupole Mass, Li Sha, Zeng Xi-Wen, Shen Rui, Li Yi-Wei, Tan Zhen
Food and Machinery
Objective:This study aimed to effectively improve the risk warning and quality and safety supervision of polycyclic aromatic hydrocarbons (PAHs) in spicy strip.Methods: The target compounds in the samples were extracted with acetonitrile and purified by QuEChERS, containing 100 mg N-propyl ethylenediamine (PSA), 100 mg octadecylsilane bonded silica gel (C18), and 1 000 mg neutral alumina adsorbent, and then were separated by DB-EUPAH column. It was detected by gas chromatography-triple quadrupole mass spectrometer with multiple reaction monitoring mode and matrix matching external standard method.Results: The 16 kinds of PAHs showed good linearity in the range of 0.005~0.500 μ …
Determination Of Four Kinds Of Illegally-Added Artificial Sweeteners In Syrups By High Performance Liquid Chromatography, Zhong Fei-Fei, Lei De-Qing, Zhou Jin-Sha, Liu Bo, Wang Zi-Qing
Determination Of Four Kinds Of Illegally-Added Artificial Sweeteners In Syrups By High Performance Liquid Chromatography, Zhong Fei-Fei, Lei De-Qing, Zhou Jin-Sha, Liu Bo, Wang Zi-Qing
Food and Machinery
Objective: A high performance liquid chromatography method was established for determination of four artificial sweeteners in syrups, i.e., acesulfame, saccharin sodium, aspartame and advantame.Methods:Acetonitrile was used as mobile phase A, and 0.02 mol/L ammonium dihydrogen phosphate (pH value adjusted to 5.5 by triethylamine) was used as mobile phase B. The gradient elution was conducted, with flow rate at 1.0 mL/min,and the column temperature was at 35 ℃; the detection wavelength was 214 nm, and sample size was 10 μL was loaded on the was Shiseido AQ-C18 column (4.6 mm×250 mm, 5 μm) A total of 45 …
Uncertainty Evaluation For The Determination Of Natural Capsaicin, Dihydrocapsaicin And Synthetic Capsaicin In Edible Oils And Fats By Lc-Ms/Ms, Huang Hui, Liao Yan-Zhi
Uncertainty Evaluation For The Determination Of Natural Capsaicin, Dihydrocapsaicin And Synthetic Capsaicin In Edible Oils And Fats By Lc-Ms/Ms, Huang Hui, Liao Yan-Zhi
Food and Machinery
Objective: Uncertainty assessment of the content of synthetic capsaicin, natural capsaicin and dihydrocapsaicin in edible oils and fats by liquid chromatography-mass spectrometry was carried out, and the sources of uncertainty and the key factors affecting the test results were analyzed, so as to improve the accuracy of test results.Methods: To establish a mathematical model for the uncertainty of the content of synthetic capsaicin, natural capsaicin and dihydrocapsaicin in edible oils and fats, to analyze the factors that may introduce uncertainty in the detection process, and to evaluate each uncertainty component.Results: The contents of synthetic capsaicin, natural capsaicin and …
Discrimination Of Cigarette Based On Near-Infrared Spectroscopy Technology And Firefly Algorithm Optimized Support Vector Machine Parameters, Pan Xi, Li Ran, Wei Min, Wei Qing, Qiu Chang-Gui
Discrimination Of Cigarette Based On Near-Infrared Spectroscopy Technology And Firefly Algorithm Optimized Support Vector Machine Parameters, Pan Xi, Li Ran, Wei Min, Wei Qing, Qiu Chang-Gui
Food and Machinery
Objective: In order to accurately and quickly discriminate cigarettes. Methods: After collecting the near-infrared spectra of different brands and reducing the interference factors through the spectral preprocessing method, the spectral pretreatment method, the population number of firefly algorithm (FA) and the number of iterations on the correct rate of cigarette classification were investigated by using firefly algorithm to optimize support vector machine (SVM) parameters. Results: The standard normal variable transformation (SNV) combined with the first derivative method (1D) was used for near-infrared spectroscopy preprocessing. Under the condition that the number of firefly populations was 20 and the number of iterations …
Exploration Of Multi Scene Task Scheduling And Simulation Experiment Platform For Materials Transportation Robots System, Weng Xun, Zhang Jing-Tian, Hu Xiao
Exploration Of Multi Scene Task Scheduling And Simulation Experiment Platform For Materials Transportation Robots System, Weng Xun, Zhang Jing-Tian, Hu Xiao
Food and Machinery
Objective: Verify the feasibility of the task scheduling and algorithm test platform of the materials transportation robots system based on the actual order data. Methods: This paper discusses the design of simulation experiment through the independently developed platform, focusing on the typical scenarios of pharmaceutical logistics. Aiming at the logistics scenario of task allocation strategy of multi robot with task classification, the Memory Elite Population based Catastrophe Adaptive Large Neighborhood Search(MEPCALNS) algorithm is designed. Results: Compared with ALNS algorithm, the efficiency of MEPCALNS algorithm is increased by 3.16% on average. Conclusion: By means of algorithm optimization research and simulation operation …
Packaging Design Of Intangible Cultural Heritage Food Based On The Characteristics Of Traditional Folk Houses In East Fujian, Qiu Zu-Zhou, Qian Hui, Liu Yun
Packaging Design Of Intangible Cultural Heritage Food Based On The Characteristics Of Traditional Folk Houses In East Fujian, Qiu Zu-Zhou, Qian Hui, Liu Yun
Food and Machinery
In order to enhance the cultural value and design thinking of intangible cultural heritage food packaging design, and to spread the characteristics of traditional dwellings and traditional skills of intangible cultural heritage food, starting from cultural characteristics, architectural layout characteristics, architectural element characteristics and architectural color characteristics, Fujian Fuding white tea in east Fujian intangible cultural heritage food is the object of packaging design, which combines the characteristic elements of traditional residential buildings in eastern Fujian with the packaging design of local intangible cultural heritage food, and gives its packaging design significance and design strategy for feasibility design.
The Effect Of Hygroscopicity On Quality Characteristics Of Different Freeze-Drying Fruit And Vegetable Products, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou
The Effect Of Hygroscopicity On Quality Characteristics Of Different Freeze-Drying Fruit And Vegetable Products, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou
Food and Machinery
Objective: This study aimed to explore the changes of hygroscopicity and quality characteristics of different freeze-dried (FD) fruits and vegetables in the storage.Methods: Taking four kinds of fruits and vegetables, including potato, king oyster mushroom, apple and white radish, as the research objects, the changes of microstructure, hygroscopicity, color and texture characteristics of the four kinds of freeze-dried fruits and vegetables were observed, and the correlation analysis was conducted.Results: The results showed that the cell structure of fresh fruits and vegetables was plump and regular; The FD apple slices was observed with relatively complete tissue structure, thicker cell …
Optimization Of The Biotransformation Process Pumpkin Polysaccharide By Using Lactobacillus Plantarum, Li Xiao-Jie, Guo Yi, Ma Qing, Wang Pu, Xiao Ping
Optimization Of The Biotransformation Process Pumpkin Polysaccharide By Using Lactobacillus Plantarum, Li Xiao-Jie, Guo Yi, Ma Qing, Wang Pu, Xiao Ping
Food and Machinery
Objective: This study aimed to improve the technological conditions of antioxidant activity of pumpkin polysaccharide. Methods:The effects of temperature, pumpkin powder/distilled water ratio of solid to liquid, inoculation amount and shaking speed on the extraction rate of bio-transformed pumpkin polysaccharide were investigated, and the scavenging ability of pumpkin polysaccharide on DPPH free radical was studied. Results:The optimal conditions were inoculation amount 1% and solid-liquid ratio 1∶30 (g/mL), with shaking speed of 100 r/min at 37 ℃. Under the control of these conditions, the scavenging rate of DPPH free radical was (54.61±1.58)%. The in vitro antioxidant activity of the …
Preparation Of Pueraria Hypotensive Tea By Fermentation And Its Hypertensive Effect On Spontaneously Hypertensive Rats, Liu Lu, Yuan Ya-Hong, Yue Tian-Li
Preparation Of Pueraria Hypotensive Tea By Fermentation And Its Hypertensive Effect On Spontaneously Hypertensive Rats, Liu Lu, Yuan Ya-Hong, Yue Tian-Li
Food and Machinery
Objective: This study aimed to obtain a novel fermented green tea with high ACE-inhibitory activity by Eurotium cristatum and to investigate its acute hypotensive effects on spontaneously hypertensive rats (SHR). Methods: The effects of pueraria addition, water content of substrate and spore suspension on ACE-inhibitory activity in vitro were investigated, and the fermentation process was optimized by orthogonal design experiment. The fermented tea solution was prepared by water extraction method, and SHR model was selected to study the hypotensive effect of fermented tea. Results: The optimal fermentation process for fermented tea was as follows: adding 2 g pueraria into 20 …
Research Progress On Storage And Processing Of Post-Harvest Daylily, Chen Le, Zhao Chao-Fan, Liu Ya-Ping, Wang Yu, Zhang Li-Xin
Research Progress On Storage And Processing Of Post-Harvest Daylily, Chen Le, Zhao Chao-Fan, Liu Ya-Ping, Wang Yu, Zhang Li-Xin
Food and Machinery
The basic nutrition components and physiological changes after harvest of daylily were described, and the development status of daylily industry and storage and preservation technology were summarized in this review. Finally, the processing technology of daylily was prospected.
Research Progress Of Triplex Nucleic Acid In Food Safety Detection, Sun Hai-Yan, Lei Yan-Li, Chen Wei-Ju, Quan Ke
Research Progress Of Triplex Nucleic Acid In Food Safety Detection, Sun Hai-Yan, Lei Yan-Li, Chen Wei-Ju, Quan Ke
Food and Machinery
This paper reviews the structure and stability of triplex nucleic acid, the progress of triplex nucleic acid-based fluorescence, electrochemical, colorimetric platform in detecting food borne hazards, and discusses the challenges and future development prospect of triplex nucleic acid-based detection technology in food safety field.
Effects Of Composite Probiotics On The Intestinal Function In Mice, Wang Jia-Qi, Kang Wen-Li, Wu Zhong-Kun, Tang Rong-Xue, Peng Can, Dai Zhi-Yong, Dong Ling, Pan Li-Na
Effects Of Composite Probiotics On The Intestinal Function In Mice, Wang Jia-Qi, Kang Wen-Li, Wu Zhong-Kun, Tang Rong-Xue, Peng Can, Dai Zhi-Yong, Dong Ling, Pan Li-Na
Food and Machinery
Objective: The study aimed to explore the effects of composite probiotics on the intestinal regulation. Methods: By constructing mouse model of constipation, intestinal damage and diarrhea, the intestinal ink propulsion, defecation and intestinal mucosal tissue sections in the control group, model group and probiotics-intervention group were evaluated. The diarrhea index and intestinal mucosal damage index were also considered for comprehensively assessment. Results: Compared with the model group, the mid-and high-concentration of composite probiotics could significantly improve the defecation amount and weight, and the small intestinal ink propulsion rate. Moreover, the intestinal mucosal damage score and histopathological damage …