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Articles 331 - 360 of 4720
Full-Text Articles in Life Sciences
Application Of Surface-Enhanced Raman Spectroscopy In Food Safety Detection, Wang Liuliu, Sun Fangtao
Application Of Surface-Enhanced Raman Spectroscopy In Food Safety Detection, Wang Liuliu, Sun Fangtao
Food and Machinery
Based on Raman scattering phenomenon, surface-enhanced Raman spectroscopy （SERS） detection technology enhances "fingerprint" information of tested substance by adsorbing it on the surface of SERS substrate to achieve trace detection. With the advantages of simple pre-processing, high sensitivity, simple operation, real-time non-destructive detection on site and so on, SERS analysis technology has attracted much attention in food safety rapid detection. The characteristics and limitations of various types of SERS substrates were introduced. The recent research on SERS detection technology in food safety detection was summarized in detail. Finally, this paper discussed the challenges of its commercial application, and prospected the …
Research Progress In The Detection Technology Of Chloramphenicol Residues In Animal Derived Food, Yuan Zhe, Peng Maomin, Liu Li, Peng Xitian, Xia Hong
Research Progress In The Detection Technology Of Chloramphenicol Residues In Animal Derived Food, Yuan Zhe, Peng Maomin, Liu Li, Peng Xitian, Xia Hong
Food and Machinery
Chloramphenicol is a widely used bactericide and highly effective antibiotic in aquaculture and livestock breeding. To protect human health, detecting chloramphenicol residues in animal-derived food products has become increasingly important. This review introduces the properties of chloramphenicol, the limit standards, and the hazards of residual chloramphenicol in animal-derived food products. Furthermore, it describes commonly used chloramphenicol detection methods. In addition, the review thoroughly analyzes and summarizes the advantages and disadvantages of different detection methods, outlining methods to improve the efficiency and precision of chloramphenicol detection to ensure the quality and safety of animal-derived food products. Finally, the prospects for developing …
Research Progress Of Plant Exosome-Like Nanoparticles On Characteristics, Components And Functions, Chen Chunping, Xu Hongyan, Liu Shuaichen, Tian Yuxin, Wang Yuchen
Research Progress Of Plant Exosome-Like Nanoparticles On Characteristics, Components And Functions, Chen Chunping, Xu Hongyan, Liu Shuaichen, Tian Yuxin, Wang Yuchen
Food and Machinery
Exosome-like nanoparticles （ELNs） are nano-sized extracellular vesicles enclosed by lipid bilayer membrane and secreted by cells; And carrying a variety of cargo, including lipids, proteins, miRNAs and secondary metabolites. Plant ELNs have received widespread attention due to their unique structure and excellent physiological activity. This review summarizes the isolation methods, characteristics, components and functions of plant ELNs, focusing on the application of multi-omics technologies in plant ELNs. In addition, some suggestions for further study of plant ELNs were put forward.
Determination Of Chlorantraniliprole And Penoxsulam Residues In Rice By Quechers-Uplc-Ms/Ms, Huang Zijie, Huang Pengmian, Luo Kuanneng, Xiang Zhongping, Zhang Honggang
Determination Of Chlorantraniliprole And Penoxsulam Residues In Rice By Quechers-Uplc-Ms/Ms, Huang Zijie, Huang Pengmian, Luo Kuanneng, Xiang Zhongping, Zhang Honggang
Food and Machinery
Objective: To establish a new QuEChERS-ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the detection of chlorantraniliprole and penoxsulam residues in rice. Methods: After the sample was extracted with 0.2% formic acid-acetonitrile, purified with N-propylethylenediamine (PSA) and graphitized carbon black (GCB) packing, 0.2% formic acid water and acetonitrile were used as mobile phases for gradient elution, and then subjected to C18 chromatography. UPLC-MS/MS was used to column separation and determination. Results: The limits of quantification (LOQ) of chlorantraniliprole and penoxsulam were both 0.004 mg/kg, and the method detection limits (LOD) were both 0.001 mg/kg. Chlorantraniliprole and penoxsulam had …
Fruit Variety And Freshness Recognition Method Based On Yolo-Ffd, Yan Zi, Chen Liangyan, Liu Weihua, Lai Huaqing, Ye Sheng
Fruit Variety And Freshness Recognition Method Based On Yolo-Ffd, Yan Zi, Chen Liangyan, Liu Weihua, Lai Huaqing, Ye Sheng
Food and Machinery
Objective: In order to improve the situation that existing fruit recognition and classification methods rely on manual operation and complex equipment. Methods: A lightweight model YOLO-FFD (YOLO with fruit and freshen detection) was proposed, which based on the YOLOv5 framework. Firstly, LightweightC3 was designed as the basic unit of the backbone feature extraction network based on the depth separable convolution and GELU activation function, which reduced the number of model parameters and computation, and speeds up the convergence of the model. Secondly, EnhancedC3, a large kernel depth separable convolution module, was used to improve the neck of the original model, …
Preparation, Structural Characteristics And Antioxidant Activity Of Cardamine Violifolia Oligopeptides, Wen Xiaolong, Xiang Jiqian, Zhang Liang, Li Yajie, Long Lan
Preparation, Structural Characteristics And Antioxidant Activity Of Cardamine Violifolia Oligopeptides, Wen Xiaolong, Xiang Jiqian, Zhang Liang, Li Yajie, Long Lan
Food and Machinery
Objective: This study aimed to prepare oligopeptidess of Camelina violifolia and expand its application range. Methods: C. violifolia protein was hydrolyzed by alkaline protease, and then used ultrafiltration membrane for isolating and concentrating, and obtained oligopeptides by freeze-drying. The structure and antioxidant activity of C. violifolia oligopeptides were analyzed. Results: The optimum conditions for the hydrolysis of C.violifolia protein were as follows: hydrolysis temperature 50 ℃, pH 10, enzyme dosage 4%, substrate concentration 2%, and hydrolysis degree 17.9%. The C. violifolia oligopeptides contents of protein and polypeptide were 49.01% and 42.87%, respectively. The oligopeptides had a strong absorption band at …
Optimization Of The Extraction Process And Molecular Mechanism Of Inhibition On Tyrosinase Of Kojic Acid, Fang Jingjie, Chen Jian, Chen Yajuan, Liang Ying
Optimization Of The Extraction Process And Molecular Mechanism Of Inhibition On Tyrosinase Of Kojic Acid, Fang Jingjie, Chen Jian, Chen Yajuan, Liang Ying
Food and Machinery
Objective: This study aimed to develop new, efficient, safe and precise tyrosinase inhibitors. Methods: The orthogonal test was used to optimize the extraction conditions of kojic acid. The inhibitory effect of kojic acid on tyrosinase was studied by enzyme kinetics, and the mechanism of its interaction with tyrosinase from different sources was analyzed by molecular docking technology. Results: The optimum process conditions for extracting kojic acid were as follows: activated carbon content of 5%, decolorization temperature of 75 ℃, pH 2.0, decolorization time of 50 min, and the purity of kojic acid was 97.85%. the IC50 of kojic acid …
Effects Of Glutinous Rice Flour On The Baking And Aging Characteristics Of Sponge Cake, Yu Shulei, Jiang Pengfei, Wang Dan, Qi Libo, Shang Shan
Effects Of Glutinous Rice Flour On The Baking And Aging Characteristics Of Sponge Cake, Yu Shulei, Jiang Pengfei, Wang Dan, Qi Libo, Shang Shan
Food and Machinery
Objective： This study aimed to develop a new type of sponge cake with glutinous rice flavor. Methods： To investigate the impact of different glutinous rice flour substitutions in the prepared baking flour on the rheological properties, density of batter, specific volume, baking loss rate, sensory evaluation and pore size distribution of cake were investigated. Also, the texture analysis, moisture distribution, starch ordered structure and crystallinity of cake after 7 days of storage were meaured. Results： With the increasing substitution of glutinous rice flour, the batter density reduced, improving the specific volume and the pore size distribution. Effectively delaying the retrogradation …
Determination Of Cholic Acid And Derivative Residues In Eggs By Uplc-Ms/Ms, Zhou Yanhua, Ti Tao, Xu Wenyang, Wang Xiali, Xiang Jun, Yang Junwei
Determination Of Cholic Acid And Derivative Residues In Eggs By Uplc-Ms/Ms, Zhou Yanhua, Ti Tao, Xu Wenyang, Wang Xiali, Xiang Jun, Yang Junwei
Food and Machinery
Objective: The pretreatment method of through-type solid-phase extraction was improved to be coupled with ultra performance liquid chromatography tandem mass spectrometry for detection of cholic acid，deoxycholic acid and dehydrochloric in eggs. Methods: The samples were extracted by methanol and purified by PRiME HLB，then separated on C18（100 mm×2.1 mm，3.0 μm） column with methanol-0.1% ammonia as the mobile phase for gradient elution. Meanwhile，the samples were quantified by external standard with negative ion select reaction monitoring （SRM） mode. Results: The results showed that the linear relationships of cholic acid （CA），deoxycholic acid （DCA） and dehydrochloric acid（DHCA） were good in the range from …
The Application Of Computer Vision Combining With Deep Leaning Techniques For Rapid Discrimination Of Adulterated Star Anise Powder, Chen Jinxing
Food and Machinery
Objective: This study aims to design a novel approach, utilizing computer vision combining with deep learning, for rapid determination the adulteration in star anise powder. Methods: Collected the original images of star anise powder with varying adulteration ratios. Employing preprocessing and data enhancement techniques, an image dataset was curated. Subsequently, a SqueezeNet model was constructed and compared with five machine learning models, including Support Vector Machine （SVM）, K-Nearest Neighbor Learning （KNN）, Random Forest （RF）, Gradient Boosting Tree （GBT）, and Multilayer Perceptron （MLP）. Results: The highest accuracy achieved by the five machine learning models was only 66.37%, while the accuracy of …
Determination Of 11 Kinds Of Pesticide Residues In Liquid Milk By Dispersive Solid Phase Extraction Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Huang Mangu, Luo Yonghao, Yan Wanying, Xu Lizhu
Determination Of 11 Kinds Of Pesticide Residues In Liquid Milk By Dispersive Solid Phase Extraction Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Huang Mangu, Luo Yonghao, Yan Wanying, Xu Lizhu
Food and Machinery
Objective： This study aimed to evaluate the safety of pesticide residues in liquid milk. Methods： A method for simultaneous determination of 11 kinds of pesticide residues by ultra-high-performance liquid chromatography-tandem mass spectrometry was established. The samples were extracted by acetonitrile, purified by C18 and PSA solid phase extractants, separated on a column Xbridge BEH C18 (100 mm×2.1 mm, 1.7 μm), determined in multi-reaction monitoring mode, and optimized for pre-treatment parameters using response surface method. Results： The optimal conditions for pretreatment were 10 mL acetonitrile, 50 mg C18 and 30 mg PSA. The linear relationships of 11 kinds …
Rapid And Non-Destructive Detection Of Hyperspectral Milk Protein Based On Improved Woa-Elman Neural Network, Cao Jilei, Gao Peixin, Li Xinyu, Xiao Wenjing, Li Zhenyu
Rapid And Non-Destructive Detection Of Hyperspectral Milk Protein Based On Improved Woa-Elman Neural Network, Cao Jilei, Gao Peixin, Li Xinyu, Xiao Wenjing, Li Zhenyu
Food and Machinery
Objective: To solve the problems of low accuracy, low efficiency, and strong manual dependence in existing milk protein detection methods. Methods: Based on hyperspectral imaging systems, proposed a combination of improved whale algorithm and Elman neural network for rapid and non-destructive detection of milk protein content. Optimized the whale algorithm through three aspects (chaotic mapping, adaptive convergence factor, and adaptive weight) to improve search accuracy, and optimized the Elman neural network parameters (weights and thresholds) after optimization. Analyzed the performance of the proposed non-destructive testing method through experimental analysis. Results: Compared with conventional detection methods, proposed method was optimal for …
Legal Boundary Of The Rights Of Professional Counterfeiters In Food Market, Cui Gehao
Legal Boundary Of The Rights Of Professional Counterfeiters In Food Market, Cui Gehao
Food and Machinery
Focusing on the food market, starting from the litigation status of professional anti-counterfeiting cases, this paper summarizes and analyzes the problems and disputes about professional anti-counterfeiting behavior in current theory and practice, discusses the necessity of protecting and restricting the right of professional anti-counterfeiters to know and buy fake goods, and tries to guide and regulate their professional anti-counterfeiting behavior from multiple levels, such as clarifying the legal status of professional anti-counterfeiters and guiding the legitimate and standardized anti-counterfeiting behavior.
Food Safety Management In Online Live Broadcast Marketing, Hu Shuiying
Food Safety Management In Online Live Broadcast Marketing, Hu Shuiying
Food and Machinery
Literature research and case analysis were used to summarize the development status of online live streaming marketing market, analyze the cases of food safety accidents in live streaming e-commerce, and summarize the food safety problems in current live streaming e-commerce. Governance strategies were proposed, such as strengthening the review of live content, strengthening supervision, unblocking consumer complaint channels and accelerating relevant legislative processes. For the problem of homemade food in network marketing, it can be counseled, supported and invested in the form of an incubator to promote its transformation to formal production.
Design Of Drying Machine With Co-Heating And Dehumidification And Testing Of Its Drying Performance On Shiitake Mushrooms, Bao Huangjie, Guo Wenwen, Li Guoneng, Shi Yuxin, Zhang Mengjie
Design Of Drying Machine With Co-Heating And Dehumidification And Testing Of Its Drying Performance On Shiitake Mushrooms, Bao Huangjie, Guo Wenwen, Li Guoneng, Shi Yuxin, Zhang Mengjie
Food and Machinery
Objective: In order to improve the mushroom drying efficiency and reduce the power consumption, a new type of co-heating and dehumidification drying machine was designed and built. Methods: The drying machine was a closed system, which took the semiconductor refrigeration piece as the main component, with its hot end as heat source for air pre-heating and its cold end as the cold source for water vapor condensation. On the device, the mushroom drying rate at different drying temperatures （55 and 65 ℃） and sample mass （200 and 400 g） were tested. Results: Nine thin layer mathematical drying models were used …
Design Of Automatic Processing Production Line For Fresh Corn, Niu Huli, Zhang Haoyu, Chang Hongjie, Guo Minghao, Yan Haipeng
Design Of Automatic Processing Production Line For Fresh Corn, Niu Huli, Zhang Haoyu, Chang Hongjie, Guo Minghao, Yan Haipeng
Food and Machinery
Objective: It solved the problem of low accuracy and large random error when cutting fresh corn, which is easy to damage the grain. Methods: A new process of sweet and waxy corn processing production line was designed, the production line used machine vision technology to judge the attitude of corn, completed the adjustment of corn attitude through reversing equipment, designed adaptive positioning structure to cut the head and tail of corn, and then carried out layer retention processing according to the difference characteristics of ear bract adhesion after cutting results, packed after camera quality screening, and used prototype to carry …
Simulation Analysis Of The Influencing Parameters On The Shelling Efficiency Of Rubber Roller Husker Based On Adams, Wang Zixiao, Wang Wangping, Song Shaoyun
Simulation Analysis Of The Influencing Parameters On The Shelling Efficiency Of Rubber Roller Husker Based On Adams, Wang Zixiao, Wang Wangping, Song Shaoyun
Food and Machinery
Objective: Improve the hulling efficiency of the rice huller. Methods: Simulated the process of rice hulling, and analyzed the influence of various parameters on the hulling process by changing the movement speed of the rubber roller and the line speed difference. Firstly, the model of huller and the model of single-sided shelled brown rice were established in SolidWorks, and then the established model was imported into ADAMS for simulation, and the effects of the corresponding factors on the hulling efficiency of huller were observed by changing the rotational speeds of the fast and slow rollers, the difference in line speeds …
Research Progress Of Visual Information Communication In Food Packaging: A Systematic Review, Tang Cong, Liu Zongming
Research Progress Of Visual Information Communication In Food Packaging: A Systematic Review, Tang Cong, Liu Zongming
Food and Machinery
To further develop scientific food packaging design methods, providing consumers with more accurate and prompt food packaging information, the article comprehensively analyzed three types of key cues for food packaging information communication: textual information, food imagery and cross-modal correspondence by integrating domestic and international related literature, and pointed out that textual information was more advantageous in the process of conveying information, positive slogans are more influential, and other detailed information would reduce consumer cognitive bias. Text is more suitable for expressing food functions, while pictures are more suitable for expressing sensory appeals. Secondly, package imagery had a significant impact on …
From Eye To Heart: Evolution And Future Trend Of Aesthetic Value Of Packaging Design, Miao Zhenting
From Eye To Heart: Evolution And Future Trend Of Aesthetic Value Of Packaging Design, Miao Zhenting
Food and Machinery
On the basis of analyzing the alienation of existing packaging design, this paper expounds on the evolution process of the aesthetic value of packaging design. It is pointed out that the current packaging design's "people-oriented" aesthetic values are insufficient. The emotional design of packaging cannot be limited to catering to the emotional needs of consumers but needs to deeply explore the hidden emotional needs of consumers, and guide the improvement of aesthetic values of consumers from the level of spiritual and cultural needs (cultural return, natural return, traditional return).
Research On Transparent Design Of Agricultural Product Packaging, Song Mingxuan, Tian Yuan
Research On Transparent Design Of Agricultural Product Packaging, Song Mingxuan, Tian Yuan
Food and Machinery
The paper introduces the origin and style characteristics of transparent design concept, discusses the significance and value of introducing transparent design in agricultural product packaging, and elaborates on the application principles and issues that need to be paid attention to when introducing transparent design in agricultural product packaging from three aspects: pattern design, color application, and material selection.
The Growth And Decline Of Bacterium During The Processing Of Meat Jujube, Zhou Xiao, Yin Hanliang, Tan Yisheng, Sun Junhua, Liu Yang
The Growth And Decline Of Bacterium During The Processing Of Meat Jujube, Zhou Xiao, Yin Hanliang, Tan Yisheng, Sun Junhua, Liu Yang
Food and Machinery
Objective: In order to determine the key control points that cause samples bagging and strengthen the prevention and control of microbial contamination during the processing of meat dates. Methods: Traditional microbial culture method combined with high-throughput DNA sequencing method was used to analyze the changes of bacterium during the processing of meat jujube and swollen bag of samples. Results: The total number of colonies basis was low in soft bones, while in the chicken skin reached to 9.10×104 CFU/g. And the total number of colonies decreased to 30 CFU/g after cooking, but increased significantly after vacuum packaging, indicated a …
Effect Of Uv Sterilization On The Quality Of Grass Carp Meat During The Chilling Storage, Yuan Liping, Peng Bin, Zhong Bizhen, Hu Mingming, Li Jinlin
Effect Of Uv Sterilization On The Quality Of Grass Carp Meat During The Chilling Storage, Yuan Liping, Peng Bin, Zhong Bizhen, Hu Mingming, Li Jinlin
Food and Machinery
Objective： The effect of UV sterilization on the texture quality and flavor substances of the frozen grass carp meat was studied, and the best UV irradiation time was determined. Methods: The grass carp meat was pretreated with different UV irradiation times （0, 30, 60, 90, 150 min） at 30 W of UV radiation, then the quality parameters （apparent morphology, total number of bacteria on the surface of fish, juice loss rate, texture parameters, color, odor and sensory） and volatile components of the fish meat during chilling storage （0, 3, 6, 9 d） were measured. Results: It showed that the longer …
Effects Of Ultra-High Pressure Treatment On Bacterial Diversity Of Epinephelus Coioides During Refrigeration, Huang Li, Pang Tingcai, Qi Cen, Chen Deqiang
Effects Of Ultra-High Pressure Treatment On Bacterial Diversity Of Epinephelus Coioides During Refrigeration, Huang Li, Pang Tingcai, Qi Cen, Chen Deqiang
Food and Machinery
Objective: This study focused on the effectively control of the spoilage and deterioration of grouper during refrigeration. Methods: Illumina high-throughput sequencing technology was used to amplify the 16S rDNA V3-V4 segment of bacteria, then analyzed the changes in the bacterial community structure of E. obliquus after being treated with 400 MPa UHP for 5 minutes and refrigerated at 4 ℃ for 3, 6, 9, and 12 d. Results: According to Alpha diversity analysis fish samples treated with and without UHP showed increasing Chao1 and Ace indices as refrigeration times were extended, but Shannon indices progressively dropped. Nonetheless, the fish samples …
The Influence Of Stacking Mode And Air Supply Power On Cooling Effect Of Cold Storage, Xu Jing, Wang Feng, Tan Zhenhua, Lu Qiufang
The Influence Of Stacking Mode And Air Supply Power On Cooling Effect Of Cold Storage, Xu Jing, Wang Feng, Tan Zhenhua, Lu Qiufang
Food and Machinery
Objective: Reasonable planning of the stacking of goods in the mobile cold storage and reasonable design of the air supply power of the fan, to reduce cold storage energy consumption and improve economic efficiency. Methods: A three-dimensional physical model and k-ε mathematical model of a certain cold storage were established, and the temperature field inside the cold storage under different stacking methods of goods and different air supply power were simulated using Fluent software. Results: The research results showed that under the same working conditions, the average storage temperature of goods horizontally was 2.014 ℃, and the average storage temperature …
Anti-Fatigue Effect Of Hemp Seed Oligopeptide In Mice And Its Sex Difference, Miao Wenyu, Li Yunfei, Song Lulu, Wang Jingjing, Cheng Jianjun, Qin Nan
Anti-Fatigue Effect Of Hemp Seed Oligopeptide In Mice And Its Sex Difference, Miao Wenyu, Li Yunfei, Song Lulu, Wang Jingjing, Cheng Jianjun, Qin Nan
Food and Machinery
Objective: To explore the anti-fatigue effect of hemp seed oligopeptides, and its effect and mechanism between male and female individuals. Methods: Equal number of male and female mice were randomly divided into a blank control group, a positive control group and low, medium and high dose groups. The blank control group was given normal saline, the positive control group was given whey protein. Gavage treatment was carried out with the corresponding drug for 28 days. Body weight, exhaustive swimming time, blood lactic acid （BLA）, urea nitrogen （BUN）, liver glycogen （LG） contents of mice were measured. Results: Regardless of gender, flax …
Antioxidant Activity And Α-Glucosidase Inhibitory Activity Of Five Banana Pulp Polyphenols, Ran Jingfeng, Chen Xiaoai, Yi Cuiping, Zhang Yanjun
Antioxidant Activity And Α-Glucosidase Inhibitory Activity Of Five Banana Pulp Polyphenols, Ran Jingfeng, Chen Xiaoai, Yi Cuiping, Zhang Yanjun
Food and Machinery
Objective: The purpose of this study was to compare the activity difference of polyphenols in banana pulp of different varieties and to provide scientific basis for the exploitation and utilization of banana pulp polyphenols. Methods: Five banana pulp polyphenols were extracted by ultrasonic extraction, and the phenolic components were analyzed by ultra-high performance liquid chromatography （UHPLC）. The antioxidant capacity and inhibition ability of α-glucosidase were determined. Results: The total polyphenols, flavonoids and tannins content were significant differences among five varieties （P＜0.05）. Eight phenolic compounds were identified in five banana pulps, including four phenolic acids and their derivatives, …
Continuous Preparation Of Antioxidant Low Molecular Weight Hyaluronic Acid By Coupling Of Enzymolysis And Membrane Separation, Teng Wei, Liu Junhui, Wu Jinhong, Liu Shutao
Continuous Preparation Of Antioxidant Low Molecular Weight Hyaluronic Acid By Coupling Of Enzymolysis And Membrane Separation, Teng Wei, Liu Junhui, Wu Jinhong, Liu Shutao
Food and Machinery
Objective: This study aimed to construct an enzymolysis and membrane separation method to improve the production efficiency of low molecular hyaluronic acid (HA). Methods: A continuous enzymolysis and membrane separation coupling reaction system was designed, which consisted of an enzyme biological reaction tank and a flat polyethersulfone ultrafiltration membrane separation module. By evaluating membrane flux, membrane contamination, hyaluronic acid concentration, and yield, the effects of various factors on the separation of low molecular HA in the enzyme-membrane coupling system were systematically investigated. The process parameters of the enzyme-membrane coupling reaction were further optimized through orthogonal experiments. Results: The optimal process …
Research Trends On The Extraction Of Vegetable Oil By Aqueous Enzymatic Method, Guan Mengzhen, Chen Fusheng, Zhao Yuhui
Research Trends On The Extraction Of Vegetable Oil By Aqueous Enzymatic Method, Guan Mengzhen, Chen Fusheng, Zhao Yuhui
Food and Machinery
Currently, vegetable oil is extracted by pressing method, solvent leaching method and aqueous enzymatic method. The aqueous enzymatic method has the advantages of high oil extraction rate, simple process and good oil quality compared with the pressing method and solvent leaching method. It also reduces the environmental pollution and improves the economic benefits. The review summarized the principle, process flow, characteristics, types of commonly used enzyme preparation, demulsification and vegetable oil quality of vegetable oil production by aqueous enzyme method, and the development trend of vegetable oil preparation by aqueous enzymatic method was prospected.
Research Progress On Extraction Technology, Nutritional Ingredient And Health Benefit Of Grape Seed Oil, Meng Yuzhu, Lei Changgui, Chen Jinping, Zhang Xiaodong, Zhang Zhiqian
Research Progress On Extraction Technology, Nutritional Ingredient And Health Benefit Of Grape Seed Oil, Meng Yuzhu, Lei Changgui, Chen Jinping, Zhang Xiaodong, Zhang Zhiqian
Food and Machinery
Grape pomace is a major by-product produced during grape processing, including grape skin, pulp and seed. Grape seed oil (GSO) obtained from grape seeds is one of the vegetable oil with high nutritional value. It is rich in nutrients such as polyunsaturated fatty acids, tocopherols, phytosterols and phenols. It has many physiological effects such as antioxidant, anti-inflammatory, hypolipidemic, weight loss and antibacterial. Based on the relevant research reports at home and abroad in recent years, this review systematically summarized the extraction technologies, nutritional compositions and health effects of GSO. The research and development direction of GSO in the future was …
Progress In Research On Fresh-Keeping, Storage And Processing Technology Of Cistanche Deserticola, Zhu Zhipeng, Bai Yujia
Progress In Research On Fresh-Keeping, Storage And Processing Technology Of Cistanche Deserticola, Zhu Zhipeng, Bai Yujia
Food and Machinery
Cistanche deserticola is one of the precious traditional Chinese medicines that can be eaten fresh. Its highly active life and zoning restrictions cause it to brown, soften, and even mildew when being transported and stored. The processing technology and preservation and storage techniques were analyzed by thoroughly reading literatures in this field. Moreover, the advantages and disadvantages of different processing methods were analyzed, and the development direction of C. deserticola processing technology was prospected.