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Articles 4291 - 4320 of 4816
Full-Text Articles in Life Sciences
Determination Of Sugars And Polyols In Domestic And Imported Cigarette Brands With High Performance Liquid Chromatography, Guo Lei, Su Jiakun, Luo Juanmin, Xu Da, Shao Dengyin, Song Shiqing, Fan Linghui, Lu Huijun
Determination Of Sugars And Polyols In Domestic And Imported Cigarette Brands With High Performance Liquid Chromatography, Guo Lei, Su Jiakun, Luo Juanmin, Xu Da, Shao Dengyin, Song Shiqing, Fan Linghui, Lu Huijun
Food and Machinery
High performance liquid hromatography (HPLC) was developed to detect fructose, glucose, maltose, sucrose, glycerol, propylene glycol and sorbitol in tobacco. Samples were separated in Hi-Plex Ca cation ion exchange column with ultra pure water as mobile phase, refractive index detector as detector, and injection volume 15 μL, velocity of 0.4 mL/min, column temperature 80 ℃. The results show that the recoveries of sugars and polyols ranged from 97% to 108% with RSD of 0.89%～1.39% in the limit of detection of 1.5～2.0 mg/L. Meanwhile. Thirteen domestic and imported cigarette brands were analyzed by using this method. Results indicate that the propylene …
Optimizationon Determination Conditions For Aromatic Components Of Sichuan Xiaoqu Chinese Spirit, Wu Hechuan, Zhou Jian, Zhang Suyi, Ma Yingying, Yang Jiangang
Optimizationon Determination Conditions For Aromatic Components Of Sichuan Xiaoqu Chinese Spirit, Wu Hechuan, Zhou Jian, Zhang Suyi, Ma Yingying, Yang Jiangang
Food and Machinery
Headspace solid-phase microextraction (HS—SPME) and gas chromatography coupled with mass spectrometry (GC—MS) were used for the qualitative determination of aromatic components in Sichuan Xiaoqu Chinese spirit samples. The effect factors of HS—SPME were optimized, such as alcohol content in sample，sample volume in headspace glass vial, concentrations of sodium chloride, equilibrium temperature and time, desorption time. The best extraction performance was achieved under the following conditions: 20% vol alcohol content in sample，45% sample volume in headspace glass vial with addition of 0.1 g/mL sodium chloride, 30min equilibrium time at 45 ℃, 30 min headspace adsorption time. In this condition, there were …
Effects Of Structural Parameters On Volume Flux And Correction Factor Of Jet Of Nozzles Used Lubricating Gears, Zhou Fang, Liu Shaojun, Zhang Ruiqiang, Lin Ling
Effects Of Structural Parameters On Volume Flux And Correction Factor Of Jet Of Nozzles Used Lubricating Gears, Zhou Fang, Liu Shaojun, Zhang Ruiqiang, Lin Ling
Food and Machinery
In order to study the effects of structural parameters on volume flux and correction factor of jet of nozzles used lubricating gears, single phase flow model of the jet flow field of three dimensional nozzles is simulated by employing the Large Eddy Simulation based on the FLUENT. The rationality of the simulation results of the single phase flow model of jet flow field of three dimensional nozzles were demonstrated by the volume flux of jet oil measured by the method of weighting jet oil. The results indicate that the volume flux of jet is influenced by the orifice diameter, the …
Design And Analysis Of A New Automatic Vending Machine, Liu Haigang, Wang Gang, Gao Jianbiao
Design And Analysis Of A New Automatic Vending Machine, Liu Haigang, Wang Gang, Gao Jianbiao
Food and Machinery
A new automatic vending machine was designed. The principle of the selecting and pushing of vending machine was introduced, and the three dimensional model was established. The software ADAMS was used to carry out dynamic simulation and optimization analysis. The vending machine can transport the goods to outlet rapidly and steadily. When the pushing velocity was kept at the speed of 150 mm/s left and right, the goods have low wiggle and high stability, and it can provide the experimental basics for the practical design. In the case of equal occupancy area, comparing to the height of the market vending …
Visual Design Of Three Dimensional Potato Vertical Peeling Machine Based On Solid Works, Miao Hongtao, Xia Jingjing
Visual Design Of Three Dimensional Potato Vertical Peeling Machine Based On Solid Works, Miao Hongtao, Xia Jingjing
Food and Machinery
With the times development, people pays more attention to the food processing industry. Analyzed the wording principles and efficiency of the formal potato peeling machine by Solid Works a three-dimensional simulation, and based on the formal pelling process, an new vertical peeling machine was designed which had a continuous potato peeling recycle system, including elaborated preparing，washing, peeling processing and unloading. It could greatly reduces the manual links, and improved the efficiency of potato peeling. The visual simulation of potato peeling was finished by Solid Works software.
A Comparative Study On Quality Of Green Radish Treated By Pe Film And Micro-Perforated Film At Cold Storage, Wu Haiqing, Zhen Runying, He Xinyi, Sun Guibao
A Comparative Study On Quality Of Green Radish Treated By Pe Film And Micro-Perforated Film At Cold Storage, Wu Haiqing, Zhen Runying, He Xinyi, Sun Guibao
Food and Machinery
In order to investigate the effect of the packing materials on the storage quality of green radish, the main physical physics and chemistry indicators and sensory indexes of Weiqing radish were compared at (2.0±0.5) ℃, which treated by the polyethylene film (PE) and micro-perforated film. The results showed that, the contents of vitamin C, acidity, soluble solids content and weight loss rate of the treated by micro-perforated film were higher than those of the PE film group. The amylase activity, contents of reducing sugar and nitrite in the treatment of PE film were higher than those in micro-perforated group. The …
Preparation And Properties Of Chitosan/Paraben Composite Films, Liu Jing, Hu Changying, Zeng Shaofu
Preparation And Properties Of Chitosan/Paraben Composite Films, Liu Jing, Hu Changying, Zeng Shaofu
Food and Machinery
The influence of different concentration of paraben on properties of chitosan/paraben composite films was studied. The structure characterizations of films were characterized by FT-IR and SEM. Transmittance, color, mechanical properties, water vapor permeability, swelling degree and antibacterial properties were also tested. Results: with the increasing of concentration of paraben, the transmittance of composite film decreased and the color became yellow. The highest tensile strength was 37.0 MPa, and the elongation at the break was 55% when the concentration of paraben were 5%(WT) and 25%(WT), respectively. The water vapor permeability was 7.5×10-14 g/(m2·s·Pa) when concentration of paraben was …
Study On Dynamics Of Atp-Related Compounds And Freshness Of Grass Carp Muscles Of During Storage, Ouyang Fangfang, Wang Jianhui, Chen Qi, Wang Faxiang, Li Xianghong, Y Ujian, Liu Yongle
Study On Dynamics Of Atp-Related Compounds And Freshness Of Grass Carp Muscles Of During Storage, Ouyang Fangfang, Wang Jianhui, Chen Qi, Wang Faxiang, Li Xianghong, Y Ujian, Liu Yongle
Food and Machinery
In order to clarify the relationship between muscle quality and ATP-related compounds of grass carp muscle chilled storaged at 4 ℃, ATP-related compounds of grass carp muscle was investigated using high -performance liquid chromatography (HPLC), and K value was calculated. The results showed that the variation tendency of ATP-related compounds of dorsal and abdominal muscle in grass carp was similar during chilled storage. IMP contents were increased at first and then decreased. Hx and HxR contents increased continuously. K values of dorsal and abdominal muscle of fresh grass carp were 7.72% and 7.78%. The fish began to decay when K …
Preparation Of Angiotensin Converting Enzyme(Ace) Inhibitory Peptides Derived From Enzymatic Hydrolysate Of Crucian By-Products, Zhou Xiaoqing, Luo Lijuan, Huang Feilong, Huang Ganhui
Preparation Of Angiotensin Converting Enzyme(Ace) Inhibitory Peptides Derived From Enzymatic Hydrolysate Of Crucian By-Products, Zhou Xiaoqing, Luo Lijuan, Huang Feilong, Huang Ganhui
Food and Machinery
In this study, byproducts of crucian were used as the raw materials to prepare angiotensin converting enzyme (ACE) inhibitory productsthrough enzyme hydrolysis. On the basis of the inhibitory rate of hydrolysate, pepsin was identified as the optimal enzyme from alkaline protease, flavor protease, neutral protease, trypsin, papain, and pepsin. On the basis of single factor experiment, the optimal hydrolysate conditions of crucian were obtained through Box-Benhnken central combination design and RSM. Simulating the prediction model of quadratic equation, the optimal enzymatic hydrolysate conditions were liquid-material ratio of 1∶4.4(m∶V), hydrolysis concentration of [E]/[S]=521 U/g, hydrolysis time of 5.3 h. Under the …
Effects Of Pulverization Treatment On Aqueous Enzymatic Extraction Of Camellia Seed Oil, Xie Bin, Yang Ruijin, Gu Jiao
Effects Of Pulverization Treatment On Aqueous Enzymatic Extraction Of Camellia Seed Oil, Xie Bin, Yang Ruijin, Gu Jiao
Food and Machinery
The effect of pulverization treatment on the yield of Camellia seed oil and the stability of emulsion formed during the aqueous enzymatic extraction was investigated. The result showed that when the particle size of Camellia seed reached to 37.92 μm by hammer mill, the yield of total oil and free oil reached 96.85% and 91.34% respectively. However, further pulverization of the Camellia seed had no significant change on the particle size, but the amount and stability of emulsion increased, resulting in a serious loss of the oil yield and an increase in the difficulty for the following demulsification process. There …
Preparation Of Lyophilized Powder Of Anthocyanins Liposomefrom Black Rice Bran, Zhou Xiyun, Wu Qiyue, Feng Suolan, Liu Qin
Preparation Of Lyophilized Powder Of Anthocyanins Liposomefrom Black Rice Bran, Zhou Xiyun, Wu Qiyue, Feng Suolan, Liu Qin
Food and Machinery
The powder of black rice bran anthocyanins liposome (proliposome) was prepared by lyophilized methods. The effects of pre-frozen temperature and different protectants of mycose, sucrose, mannitol on the qualities of lyophilized anthocyanin liposome were investigated by inspecting the leakage rate, particle size and Zeta potential of reconstituted liposome. The results showed that the pre-frozen temperature had no significant effect on the qualities of lyophilized liposome. The leakage of reconstituted liposome were decreased by using protectant mycose or sucrose alone, and reached lowest value of 16.64% and 12.50% respectively by control the mass ratio between soybean lecithin and protectant at 3∶1. …
Effect Of Whole Wheat Flour On Quality Of Instant Fried Noodles, Cao Xinlei, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Effect Of Whole Wheat Flour On Quality Of Instant Fried Noodles, Cao Xinlei, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The wheat flour was partly replaced by whole wheat flour (WWF) to make the instant fried noodles, the influence of WWF on the rheological property, texture, color, oil content and rehydration time of instant fried noodles had been studied. The RVA results showed that peak viscosity, minimum viscosity and final viscosity were significantly and negatively correlated to the replacement of WWF. With increasing amount of WWF, instant fried noodles’ hardness, chewiness and resilience decreased, while adhesiveness increased. WWF darkened the surface color of the noodles, and the rehydration time was extended from 390 s to 600 s when the content …
Inspection And Construction Of Green Food Network Marketing Pattern In China, Zhang Qiankun
Inspection And Construction Of Green Food Network Marketing Pattern In China, Zhang Qiankun
Food and Machinery
The Internet marketing model based on the Internet is not restricted by region and the information communication is convenient and cheap. Today, internet is becoming more and more popular. Through the review of Chinese green food marketing model, many problems can be found. Although the network marketing of green food in our country has been a great development. But, the problems still exists such as the internet technology under developed, the legal system construction of imperfection, the single means of network marketing, high price, unreasonable structure etc.. Therefore, it is necessary by strengthening the legal construction of the infrastructure of …
Research Advance On Ecological Packaging Materials Of Chinese Spirits, Yu Yougui, Cao Zhihua, Yang Beibei, Zeng Hao
Research Advance On Ecological Packaging Materials Of Chinese Spirits, Yu Yougui, Cao Zhihua, Yang Beibei, Zeng Hao
Food and Machinery
The breakthrough and development of the packaging of Chinese spirits depended largely on the innovation and upgrading of packaging material. Ecological packaging materials must firstly be selected to achieve ecological packaging of Chinese spirits. The necessity, basic characteristics, classification and development trend of ecology packaging material of Chinese spirits were introduced. The realization of ecological packaging materials of Chinese spirits would help to promote the health of consumers and the protection of ecological environment. The ecological packaging material of Chinese spirits has 4 basic characteristics, including the characteristics of excellent protecting products, good processing and use, excellent visual design and …
Preparation Of Microcapsules Encapsulating Orange Essential Oil By Complex Coacervation, Chen Linhao, Shan Yang, Li Gaoyang, Fu Fuhua
Preparation Of Microcapsules Encapsulating Orange Essential Oil By Complex Coacervation, Chen Linhao, Shan Yang, Li Gaoyang, Fu Fuhua
Food and Machinery
Taking gum Arabic and gelatin as wall material, orange essence as core materials, the globular multi-core orange microcapsules was prepared by adopting compound condensation. Several probolems were studied, including wall material ratio , the core wall ratio, pH, types of curing agent, adding quantity on production rate , efficiency of microcapsules microcapsule, and the influence of microcapsule loading capacity. By the response surface test, the results showed that the ratio of gelatin and Arabic gum was 1.1∶1.0 (m∶m), core wall ratio was 2.2∶1（m∶m）, pH 3.6, curing agent content was 0.16%, the microcapsules of highest loads effectively was 73.16%.
Research Progresses On Ssr Molecular Markers In Foxtail Millet, Shen Yan, Wang Ying, Sun Daqing, Zhang Dongjie
Research Progresses On Ssr Molecular Markers In Foxtail Millet, Shen Yan, Wang Ying, Sun Daqing, Zhang Dongjie
Food and Machinery
Foxtail millet was one of the important positions in grain crops. With the completion of its whole genome sequencing, it had greatly promoted the development of molecular markers of foxtail millet. As the second generation, with a simple operation, good reproducibility and reliable results and other advantages, SSR markers technology had been widely adopted in crop genetic diversity, construction of genetic linkage map, analysis of quantity shape, species identification and other research. The application in genetic diversity and other research of SSR markers in foxtail millet were reviewed, and it was expected to provide information and reference for the development …
Progress On Application Research Of Fresh Ice For Aquatic Products Preservation, Wang Qian, Sun Xiaohong, Lan Weiqing, Zhang Wanjun, Xie Jing
Progress On Application Research Of Fresh Ice For Aquatic Products Preservation, Wang Qian, Sun Xiaohong, Lan Weiqing, Zhang Wanjun, Xie Jing
Food and Machinery
Aquatic products are good resources of protein, inorganic salt and vitamin, which are tend to be deteriorated easily and affect the circulation of aquatic products. Fresh ice is one of the fresh-keeping methods with ice, such as ozone, electrolyzed water, bio-preservatives and electronic beam etc, so as to achieve the best effect of preservation. The application progress in fresh-keeping effects of aquatic products with traditional ice, ozone ice, slurry ice, electrolyzed water ice and bio-preservative ice were reviewed in this paper. The application of electronic beam and composite bio-preservative with ice were also introduced at the same time. The main …
Progress On Migration Of Uv Absorbers In Pet Packaging Materials, Zou Ping, Li Juan, Li Zhonghai
Progress On Migration Of Uv Absorbers In Pet Packaging Materials, Zou Ping, Li Juan, Li Zhonghai
Food and Machinery
PET packaging materials was widely used in food packaging, a certain amount of the UV absorber were added in it for improving its Anti-light oxidation. As the same time, the long-term storage may lead to the migration of UV absorber. Therefore, the types and the migration principle of UV absorbers in PET packaging materials, the domestic and foreign related transfer were summarized.
Advances On Methods To Control Fungal Diseases Of Alternaria Spp In Postharvest, Huang Wei, Feng Zuoshan, Bai Yujia, Zhang Peiling, Zheng Feng
Advances On Methods To Control Fungal Diseases Of Alternaria Spp In Postharvest, Huang Wei, Feng Zuoshan, Bai Yujia, Zhang Peiling, Zheng Feng
Food and Machinery
Alternaria Spp is a fungi, which can cause a variety of postharvest fruit to disease and the serious loss in every year, so prevention and control of postharvest fruit diseases by Alternaria is particularly important and urgent for now. This article will especially introduce research on method against postharvest fruits Alternaria fungi disease including control at preharvest and post harvest of physical, chemical and biological methods, as well as their mutual combination in domestic and aboard. Then put forward that the combination of new and effective way should be taken to improve the control effect in the future, to enhance …
Study On Screening Of High Lipase-Producing Strain And Conditions For Enzyme Production, Zhao Xingxiu, Zhao Changqing, He Yiguo, Zou Wei, Zhang Jing
Study On Screening Of High Lipase-Producing Strain And Conditions For Enzyme Production, Zhao Xingxiu, Zhao Changqing, He Yiguo, Zou Wei, Zhang Jing
Food and Machinery
16 samples were obtained from 8 sample points such as the soil of oil mill, restaurant, lampblack absorber. 9 strains were gotten by primary screening with bromocresol purple plate and secondary screening with shaking flask fermentation, and a strain, which producing lipase with 12.9 U/mL was determined original strain. By single factor and orthogonal experiment the optimum condition for high lipase-producing of the strain A7 was obtained, which was soybean oil 5 g/L, peptone 20 g/L, MgSO4·7H2O 0.4 g/L, pH 6.0, culture temperature 30 ℃, rotation speed 200 r/min. The enzyme activity of strain A7 was 19.8 U/mL under the …
Extraction Of Artemisia Argyi Volatile Oil With Microwave-Assisted Enzyme Method, Yi Xuejing, Liu Gang, Gong Zhengwu
Extraction Of Artemisia Argyi Volatile Oil With Microwave-Assisted Enzyme Method, Yi Xuejing, Liu Gang, Gong Zhengwu
Food and Machinery
Microwave-assisted enzyme method was adopted to improve the extraction ratio of Artemisia argyi volatile oil, the effects of enzyme extraction time, temperature, and microwave power on the extraction ratio had discussed. The extraction process was optimized with orthogonal experiment, and the ingredient of Artemisia argyi volatile oil had analyzed. The results showed that the microwave-assisted process had the benefit to get a higher extraction ratio as 60 min enzyme extraction time, 45 ℃ enzyme extraction temperature, 10 min microwave processing time, 250 W microwave power, 0.9% cellulase dosage and pH 4.0 buffer solution. The average extraction ratio was 3.61% which …
Accumulation And Migration Regularity Of Heavy Metals In Plankton And Aristichthys Nobilis, Lu Weiya, Li Jie, Xue Minmin, Yang Mengxin, Liu Jiayu
Accumulation And Migration Regularity Of Heavy Metals In Plankton And Aristichthys Nobilis, Lu Weiya, Li Jie, Xue Minmin, Yang Mengxin, Liu Jiayu
Food and Machinery
Development of mineral resources along Xiang River has brought serious pollution of heavy metals. What’s more, heavy metals migrate from environment into organism which bring a consequence of security threat. Studied the pollution situation and migration regularity of 7 kinds of heavy metals in water,sediment,plankton and aristichthys nobilis. The results showed that: The concentration of heavy metals in water were below the first class standard limit value of the national surface water environment quality; The pollution degree of heavy metals in sediments were found with the order: Cd>Zn>Pb>Cu>Cr>As>Hg, and the comprehensive pollution grading had …
Establishment Of Model On Growth/No Growth Boundary Of Staphylococcus Aureus Based For Three Factors, Zhao Xueguang, Li Xueying, Yang Xianshi
Establishment Of Model On Growth/No Growth Boundary Of Staphylococcus Aureus Based For Three Factors, Zhao Xueguang, Li Xueying, Yang Xianshi
Food and Machinery
Establishes growth/no growth model of Staphylococcus aureus in the factors of temperature, pH and salt concentration, by R, a software for statistical analysis. The P value was obtained by the model for model parameter values were below 0.01, so reached highly significant. When the temperature at 10 ℃ to 25 ℃, the pH at 4.5 to 5.5, the Sodium chloride salt concentration from 0.5% to 14.5%, each single factor’s effect on Staphylococcus aureus’ growth/no growth was significant, and three factors affected collaborative in other selected range of values.
Effects Of Transport Vibration On Storage Quality Of Hami Melon, Zeng Yuanyuan, Wang Xichang, Zhou Ran, Song Zhewen, Xie Jing, Zhou Yan
Effects Of Transport Vibration On Storage Quality Of Hami Melon, Zeng Yuanyuan, Wang Xichang, Zhou Ran, Song Zhewen, Xie Jing, Zhou Yan
Food and Machinery
In order to study the effect of transport vibration on storage quality of Hami melons (Cucumis melo var. saccharinus), transport vibration of semi-trailer was simulated. The melons treated by transport vibration was compared with the untreated melons while melons were stored 28 d at room temperature (23 °C). The result showed that: when stored at 28 d, respiration rate of vibration-treated melons was higher than untreated, it was indicated that the transport vibration will accelerate respiration rate and after-ripening, accelerate aging, and the rate of decrease in hardness, speed up the generation of MDA and membrane lipid oxidation, thereby the …
Effects Of Whole Wheat Flour On Qualities Of Shi Mei Pan Xiang Bing (Smpxb) Dough And Product, Yu Yafang, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Effects Of Whole Wheat Flour On Qualities Of Shi Mei Pan Xiang Bing (Smpxb) Dough And Product, Yu Yafang, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The effects of whole wheat flour (WWF) on the qualities of Shi Mei Pan Xiang Bing (SMPXB) dough and product were investigated in this research. Briefly, the refined wheat flour in the SMPXB recipe was substituted by WWF at different level, and their properties had been measured. The optimal formula for producing WWF SMPXB was obtained by sensory evaluation. The results showed when the refined wheat flour were whole substituted by the WWF, water absorption (WA) increased by 9.5%, the development time (DDT) and farinograph quality number (FQN) raised by 3.9 and 4.5 times, respectively. Compared with the control, the …
Application Of Detection In Food Adulteration By Using Rapid Optical Analysis Technology, Wang Long, Zhu Rongguang, Dua Nhongwei, Xu Weidong
Application Of Detection In Food Adulteration By Using Rapid Optical Analysis Technology, Wang Long, Zhu Rongguang, Dua Nhongwei, Xu Weidong
Food and Machinery
The rapid optical analysis technology, which is a fast and nondestructive testing technology, has been widely used. This essay summarizes the application of Near infrared spectroscopy, Raman spectroscopy and Hyperspectral imagimg techniques in detecting adulterated food, including, but not limited to, dairy products, edible oil and meat. This review also proposes the existing technical problems in the present stage of optical fast analysis methods and looks forward into the future of the technology.
Research Progress On Determination Of Total Polyphenols In Grape And Wine, Niu Xue, Zhang Junxiang, Xu Guoqian
Research Progress On Determination Of Total Polyphenols In Grape And Wine, Niu Xue, Zhang Junxiang, Xu Guoqian
Food and Machinery
Phenols are the main components of wine and important, and are the major function substance on health care. Thus, accurate determination of total content of phenolic compounds in wines has important effect on health care and wine quality judgment. The paper summarizes potassium permanganate method, Folin-Ciocalteu, Prussian Blue assay, vanillin-hydrochloric acid (sulfuric acid), high performance liquid chromatography, and protein precipitation assays, and compares and analyze advantages and disadvantages of above methods to provide a reference for the research of ways in screening and optimizing detection of total phenols contents of wines.
Infrared Heating Technology And Its Application In Food Sterilization, Wen Jiaxiong
Infrared Heating Technology And Its Application In Food Sterilization, Wen Jiaxiong
Food and Machinery
Infrared heating technology has been widely used in the food industry, which has a very important significance for food sterilization, improve quality and improve the health of food. Meanwhile introduces the working principle of infrared heating technology, the characteristic as well as the influence on the main components of food, and summarizes the application of infrared heating technology in food industry, with examples, of infrared heating technology in food sterilization and other areas of application and research progress of the analysis.
State, Problems And Ways Of China's Tourism Food Safety Supervision Mechanism, Tan Ye
State, Problems And Ways Of China's Tourism Food Safety Supervision Mechanism, Tan Ye
Food and Machinery
The development of China’s tourism food safety supervision mechanism nowadays presented some new characteristics: the supervision system gradually being perfect, co-operating with tourism and tourism product development and being more open. By analyzing related policy and cases, tourism food safety supervision mechanism also comes up some problems: unclear function, un-perfect legislation, poor safety education, industry self-regulation and social supervision. As a consequence, suggest constructing a comprehensive supervision system, improving laws and regulations construction and strengthening safety education to regulate their relationship, behaviors of food management, improve the level of supervision, deepen the strategy ‘rule of law’, promote steady development of …
Advances Of Isolation And Purification Methods In Cereal Protein, Tang Wenjuan, Zhao Hongqing, Xu Zhou, Wen Li, Cheng Yunhui
Advances Of Isolation And Purification Methods In Cereal Protein, Tang Wenjuan, Zhao Hongqing, Xu Zhou, Wen Li, Cheng Yunhui
Food and Machinery
Cereal protein has been extremely difficult to purify and characterize owing to their heterogeneity, poor solubility and tendency to polymerize. In order to have a full understanding of structure and function in cereal protein, to realize the separation and purification of grain protein, the composition and characteristics of cereal proteins were introduced briefly, introduced the research progress comprehensive recitation on principle and model of the grain protein purification domestic and overseas in recent years. The future research prospects of cereal proteins were put forward as well.