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Articles 811 - 840 of 4816
Full-Text Articles in Life Sciences
A Review On The Connotation And Realization Of Modernization Of Food Safetycontrol Ability From The Perspective Of Social Co-Governance, Qin Li, Song Meng-Zhe
A Review On The Connotation And Realization Of Modernization Of Food Safetycontrol Ability From The Perspective Of Social Co-Governance, Qin Li, Song Meng-Zhe
Food and Machinery
Social co-governance is an important prerequisite for the modernization of food safety governance capabilities. On the basis of sorting out the relevant literature at home and abroad, a review is made on the connotation and role of modernization of food safety governance capabilities and social co-governance. The analysis shows that the realization of the modernization of food safety governance capabilities depends on the cooperation of governments, enterprises and society to form a pattern of social co-governance. Although most domestic literatures have focused on food safety governance and social co-governance of food safety, the research on the analysis of modernization of …
Design Of Rock Tea Manipulation System Based On Fuzzy Control, Liu Jiang-Ping, Jin Xin-Yi
Design Of Rock Tea Manipulation System Based On Fuzzy Control, Liu Jiang-Ping, Jin Xin-Yi
Food and Machinery
In order to realize the intelligent control of rock tea processing, reduce the labor intensity and the influence of human factors in the process of manipulate fresh leaves, a control scheme of manipulate fresh leaves based on fuzzy control is proposed. The influence of the environmental factors of temperature and humidity on the quality of rock tea were analyzed, and a fuzzy controller was designed, with the deviation of temperature and humidity as the input parameter and the change value of the process parameter as the output parameter in the expert database. The idea of manual control was simulated, with …
Research On Apple Online Classification Based On Machine Vision, Li Qi, Hu Jia-Kun
Research On Apple Online Classification Based On Machine Vision, Li Qi, Hu Jia-Kun
Food and Machinery
Using CCD camera to dynamically collect real-time images of two sides of the apple, a flood filling + adaptive Ostu threshold segmentation algorithm is proposed to extract the outline of the apple. The minimum outer circle method is used to process the upper surface image of the apple to obtain the fruit diameter of the apple. Rectangular method is used to extract the apple's fruit shape features by processing the apple's side surface image; the image is converted from RGB to HSV space to extract the apple's coloring degree, fruit rust, and scar features, and the classification of the SVM …
Design Of Fast Cherry Defect Detection And Recognition System Based On Fpga, Pei Yue-Kun, Gu Yu, Lian Ming-Yue
Design Of Fast Cherry Defect Detection And Recognition System Based On Fpga, Pei Yue-Kun, Gu Yu, Lian Ming-Yue
Food and Machinery
To make the cherry defect detection and identification system meet the real-time requirements, it was proposed to use the convolutional neural network model as the basis and used the SDSoC development platform to complete the design of FPGA for rapid detection and identification of cherry defects. By optimizing data transmission, multiplexing the general matrix multiplication function (GEMM) in the network model and parallelizing the design of the convolution operation, PL-side hardware acceleration was realized. Using the SDSoC platform, a high-level language mapping convolutional neural network model was used on the PS-side, which saved a lot of development time while achieving …
Rapid And Non-Contact Evaluation Of Lipid Oxidation In Fresh Chilled Pork By Near-Infrared Hyperspectral Imaging, He Hong-Ju, Wang Wei, Li Bo, Wang Yu-Ling, Zhu Ya-Dong, Jiang Sheng-Qi, Ma Han-Jun, Chen Fu-Sheng
Rapid And Non-Contact Evaluation Of Lipid Oxidation In Fresh Chilled Pork By Near-Infrared Hyperspectral Imaging, He Hong-Ju, Wang Wei, Li Bo, Wang Yu-Ling, Zhu Ya-Dong, Jiang Sheng-Qi, Ma Han-Jun, Chen Fu-Sheng
Food and Machinery
The lipid oxidation of fresh chilled pork was evaluated rapidly and contactlessly by near-infrared hyperspectral imaging during different storage periods. The Gaussian filter smoothing (GFS), moving average smoothing (MAS), Savitzky-Golay convolution smoothing (SGCS), median filtering smoothing (MFS), multiplicative scatter correction (MSC), standard normal variable (SNV) correction and baseline correction (BC) were used to preprocess the reflectance spectra of the pork samples at 900~1 700 nm. After the seven kinds of pretreatments mentioned above, Partial least squares regression (PLSR) model was established to explore the quantitative relationship between spectral data and the 2-thiobarbituric acid (TBA) value. As a result, the GFS-PLSR …
Optimization Of Aqueous Enzymatic Extraction Process Assisted By High-Temperature Alkaline Liquor Cooking And Steam Explosion For Peony Seed Oil And Its Quality Analysis, Wang Xin, Meng Yu-Qian, Xu Bao-Cheng, Luo Deng-Lin, Fu Yuan-Zhe, Li Meng-Jie, Wei Yu-Hua, Jiao Yu-Man
Optimization Of Aqueous Enzymatic Extraction Process Assisted By High-Temperature Alkaline Liquor Cooking And Steam Explosion For Peony Seed Oil And Its Quality Analysis, Wang Xin, Meng Yu-Qian, Xu Bao-Cheng, Luo Deng-Lin, Fu Yuan-Zhe, Li Meng-Jie, Wei Yu-Hua, Jiao Yu-Man
Food and Machinery
To obtain a higher yield and high quality of peony seed oil, unshelled peony seeds were pretreated with high-temperature alkaline liquor cooking and steam explosion, and the parameters were also optimized. The results were as follows. Firstly, peony seeds were subjected to cook at 105 ℃ for 40 min in an alkaline liquor with the concentration of sodium bicarbonate being 0.05 mol/L, and the material-liquid ratio (g/mL) was 1∶5. Then the precooked peony seeds were further processed by steam explosion with a pressure of 0.3 MPa, holding for 30 s. After pretreating, the enzymolysis efficiency of peony seed powder by …
Study On The Hypolipidemic Function Of Noni Wine, Li Xiao-Juan
Study On The Hypolipidemic Function Of Noni Wine, Li Xiao-Juan
Food and Machinery
Established a mouse model of hyperlipidemia. The male mice were divided into blank control group, low fat group and high fat group, and the low dose, medium dose, high dose of Noni wine. Serum concentrations of total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), respiratory exchange ratio (RER), were measured after 90 days of feeding. The results showed that medium dose and high dose can effectively reduce the body weight or body weight gain of the obese mice, and the testis fat rate, renal fat rate or body fat rate decreased. The serum TC content, …
Effect Of Salt Amount On The Quality Of Chimonobambusa Quadrangularis Shoots Dried By Salt Boiling, Lv Chao-Yan, Gao Zhi-Xi, Liu De-Fen, Jiang Qi, Wang Mi, Ma Yun-Fei, Cai Chun
Effect Of Salt Amount On The Quality Of Chimonobambusa Quadrangularis Shoots Dried By Salt Boiling, Lv Chao-Yan, Gao Zhi-Xi, Liu De-Fen, Jiang Qi, Wang Mi, Ma Yun-Fei, Cai Chun
Food and Machinery
Different amounts of salt (10%, 15%, 20%, 25%, and 30%) were set to cook Chimonobambusa quadrangularis shoots. The effects of salt amount on total sugar, reducing sugar, soluble protein, free amino acid, NaCl, nitrite, as well as moisture content, rehydration ratio, color, sensory score, were studied. The results showed that the water content decreases with the increase of boiling time, showing the salt amount dependent. The rehydration rate increased with the rehydration time, and when it basically stops increasing, the rehydration ratio was 10%＞15%＞20%＞30%＞25% in descending order. The total sugar, reducing sugar, soluble protein, and free amino acid content all …
Optimization Of Aluminum-Free Process For Sweet Potato Powder Producing, Shi Bin, Li Yong-Fu, Long Ming-Xiu, He Yang-Bo, Tian Zhu-Xi, Liang Qian
Optimization Of Aluminum-Free Process For Sweet Potato Powder Producing, Shi Bin, Li Yong-Fu, Long Ming-Xiu, He Yang-Bo, Tian Zhu-Xi, Liang Qian
Food and Machinery
The sweet potato starch was modified by isoamylase, and the natural polysaccharide was used instead of alum as additive to study the process of making sweet potato powder without alum. Moreover, several key factors including water quantity, heating temperature, polysaccharide addition amount and aging time were optimized. The effects of different conditions on the properties of sweet potato starch were examined by using gelatinization characteristic value, gel properties, cooking properties, shear force, breaking rate and tensile force of sweet potato starch as indexes. The results showed that isoamylase could increase amylose content and enhance starch gel properties, and guar gum …
Effects Expansion Process On Tobacco Quality, Chong Li-Min, Lu Yuan, Jiang Guang
Effects Expansion Process On Tobacco Quality, Chong Li-Min, Lu Yuan, Jiang Guang
Food and Machinery
To analyze the chemical composition and aroma composition of tobacco before and after expansion in order to develop a carbon dioxide expansion process for producing high-quality tobacco. The influence of different carbon expansion technology conditions on the physical processing quality and sensory quality of expanded tobacco was determined and the trend of change was determined by the single factor test method. After different temperature of carbon dioxide expansion, HT treatment and drying, the variation trend of tobacco aroma composition and sensory quality were basically the same, but the variation trend of tobacco aroma composition and sensory quality decreased more obviously …
Recent Advances In Microbial Pectinase, Yang Tong-Xiang, Wu Kong-Yang, Bai Yun-Fei, Chen Jun-Liang, Wan Su-Yan, Yang Ru-Meng
Recent Advances In Microbial Pectinase, Yang Tong-Xiang, Wu Kong-Yang, Bai Yun-Fei, Chen Jun-Liang, Wan Su-Yan, Yang Ru-Meng
Food and Machinery
This review covered the advances in the screening of microbial pectinase, breeding technology, some factors affecting pectinase production, enzymatic properties, immobilization, and the development prospects of microbial pectinase were outlined.
Simultaneous Determination Of 8 Adipate Plasticizers In Infant Formula By Isotope Dilution-Gas Chromatography-Mass Spectrometry, Yong-Hui Huang
Simultaneous Determination Of 8 Adipate Plasticizers In Infant Formula By Isotope Dilution-Gas Chromatography-Mass Spectrometry, Yong-Hui Huang
Food and Machinery
A method was developed for the simultaneous determination of 8 adipate plasticizers in infant formula by isotope dilution-gas chromatography-mass spectrometry (GC-MS). With the infant formula sample completely dissolved in water, n-hexane was used as the extraction solvent. After ultrasonic extraction, qualitative and quantitative analysis were carried out by GC-MS in selected ion monitoring modes. The correlation coefficients (R2) of 8 adipate plasticizers were over 0.999, The limits of detection (LODs) were 0.08~0.12 mg/kg and the limits of quantification(LODs) were 0.2~0.4 mg/kg. The average recoveries of 8 adipate plasticizers in milk powder were ranged from 94.8% to 103.3%. In …
Design And Research Of A Small And Medium-Sized Vacuum Apple Beater With Intermission, Song Chen, Jun Jiang, Zhong Huang
Design And Research Of A Small And Medium-Sized Vacuum Apple Beater With Intermission, Song Chen, Jun Jiang, Zhong Huang
Food and Machinery
The appearance and taste of the apple pulp is affected by the oxidation and browning of apples exposed to the air, which occur during the production process of small and medium-sized apple pulping machines. In response to this problem, a small and medium-sized intermittent apple vacuum pulper were designed. Based on the technical process of apple pulping, the working principle and basic structures of the apple vacuum pulper are analyzed; the operational process of the machine and its guarantee of "vacuum degassing" were discussed in detail. Experimental validation showed that the designed intermittent small and medium-sized apple vacuum pulper could …
Research And Design Of Portable Chinese Chestnut Opener, Chen-Yang Wang, Ya-Kun Cai, Deng-Xin Han, Qing-Qiu Han, Li-Na Jia
Research And Design Of Portable Chinese Chestnut Opener, Chen-Yang Wang, Ya-Kun Cai, Deng-Xin Han, Qing-Qiu Han, Li-Na Jia
Food and Machinery
Based on the current research status of chestnut openers and combined with the existing chestnut openers defects in use, design a household all-inclusive chestnut openers with high safety, high efficiency, easy portability and other characteristics. First, the chestnut was sampled, measured, and analyzed to obtain the geometric parameters; then, in the design of the opener, the cross blade uses a safe and sharp zirconia ceramic blade to optimize the design of the existing opener handle. The silicone anti-skid layer and other components make it have good comfort and fixability. Finally, through the design of the structure and material of the …
Effect Of Roasting On The Flavor And Quality Of Highland Barely Wine, Hai-Qing Yang, Xi-Yu Peng, Liu-Yang Ren, Ying Lv, Shun-Tang Guo
Effect Of Roasting On The Flavor And Quality Of Highland Barely Wine, Hai-Qing Yang, Xi-Yu Peng, Liu-Yang Ren, Ying Lv, Shun-Tang Guo
Food and Machinery
In this study, highland barley wine was produced with roasted barley to increase the flavor of the wine. Physical-chemical properties such as pH value, total acid, total sugar, alcohol content of the wine and flavor were determined. The evaluations of acidity, sugar content and sensory of the wine were found increased with roasted barley, and roasting improved the variety of flavor substances for the highland barley wine. Nonanal, phenylethyl alcohol, benzeneacetaldehyde and decanal were determined to be the key flavor substances of the four barley wines (ROAV＞1). Acetophenone and geranylacetone were found to be the modified compounds to barley wines …
Research Progress Of Walnut Hulling Technology And Equipment, Jia Liu, Xiao-He Shen, Li-Ling Yang, Kui Liu, Kuan-Bo Cui, Zhao-Shuai Zhu
Research Progress Of Walnut Hulling Technology And Equipment, Jia Liu, Xiao-He Shen, Li-Ling Yang, Kui Liu, Kuan-Bo Cui, Zhao-Shuai Zhu
Food and Machinery
This paper introduces walnut shell breaking technology, focuses on the structure, working principle and characteristics of walnut shell breaking equipment at home and abroad, analyzes the existing problems of walnut shell breaking machinery, and prospects the application research direction of walnut shell breaking machinery. Provides a reference for the development of walnut shell breaking technology and related mechanical equipment.
Research Progress On The Mechanism Of Dietary Fiber In Regulating Blood Sugar Of Type 2 Diabetes, Yan-Feng Wang, Xi-Hong Yang, Jun-Han Cao, Chang-Feng Qu, Li-Ping Zhang, Jin-Lai Miao, Wan-Cui Xie
Research Progress On The Mechanism Of Dietary Fiber In Regulating Blood Sugar Of Type 2 Diabetes, Yan-Feng Wang, Xi-Hong Yang, Jun-Han Cao, Chang-Feng Qu, Li-Ping Zhang, Jin-Lai Miao, Wan-Cui Xie
Food and Machinery
This article mainly reviews the hypoglycemic effect of dietary fiber on type 2 diabetes-including improving insulin resistance, regulating glucose and lipid metabolism disorders, improving oxidative stress, regulating intestinal flora and stabilizing postprandial blood glucose-delaying glucose absorption and inhibition The digestive enzyme activity was systematically analyzed and summarized from the level of action mechanism, with a view to providing more theoretical basis and reference for the application of dietary fiber in reducing and stabilizing blood glucose of type 2 diabetes.
Risk Assessment And Regulation Of Bacteriophage As A New Food Antimicrobial Agent, Lin Wei, Juan-Juan Sun
Risk Assessment And Regulation Of Bacteriophage As A New Food Antimicrobial Agent, Lin Wei, Juan-Juan Sun
Food and Machinery
Based on the theory of modern risk regulation and the existing research results at home and abroad, this paper discusses the bacteriophage as a kind of food antimicrobial agent from the perspective of risk assessment and risk regulation. In previous studies on risk assessment, no obvious adverse effects and side effects of phages on the environment, animals and human body were found. As an antibacterial agent, bacteriophage has shown good antibacterial effects in fruits and vegetables, meat, dairy products and seafood, with a very broad application prospect. However, while complying with the application research trend of bacteriophage food antimicrobial agents, …
Research On Process Optimization And Quality Of Alkali Soaking And Steam Fixing For Golden Matcha Green Protection, Ying Lu, Yong-Sheng Tan, Mao-Jun Yao, Qian Yang, Wen Sun
Research On Process Optimization And Quality Of Alkali Soaking And Steam Fixing For Golden Matcha Green Protection, Ying Lu, Yong-Sheng Tan, Mao-Jun Yao, Qian Yang, Wen Sun
Food and Machinery
In this study, golden tea was used as the raw material to optimize the green protection technology in the process of preparing golden matcha by the alkali soaking and steam fixing. Three significant influencing factors were obtained by Plackett-Burman design, including the alkali concentration, alkali soaking time and steam fixing time, and the process optimization was studied by the steepest ascent design and Box-Behnken design. The optimal conditions were as follows: The alkali concentration 0.15%, alkali soaking time 20 min, steam fixing time 92 s, solid-liquid ratio 1∶20 (g/mL), and the thickness of leaves 1 cm. Undercontrol of these conditions, …
Study On Microwave Drying Characteristics Of Instant Arrowhead Slices And Kinetic Model, Xiao-Xian Tang, Zhen-Hua Duan, Ai-Qing Ren, Wei-Wen Duan, Han-Sen Luo, Cheng-Zhen Lin, Li-Ya Meng
Study On Microwave Drying Characteristics Of Instant Arrowhead Slices And Kinetic Model, Xiao-Xian Tang, Zhen-Hua Duan, Ai-Qing Ren, Wei-Wen Duan, Han-Sen Luo, Cheng-Zhen Lin, Li-Ya Meng
Food and Machinery
The microwave drying characteristics of arrowhead slices was researched, and the drying kinetics model was established on the basis of effects of thickness, lay density and microwave power on the microwave drying characteristics of arrowhead were studied. The results show that the microwave drying process of arrowhead slices is mainly characterized by accelerated drying and deceleration, but when the power density was low, the drying rate appeared a constant stage. The greater the thickness and density were, the smaller the change of drying rate it was. The slower the reduction of moisture content was, and the longer drying time it …
Research Progress On Rapid Pickling Process Of Salted Duck Eggs And Comprehensive Utilization Of Salted Duck Eggs White, Pei-Qing Zan, Yu-Dong Cheng, Yin-Zhe Jin
Research Progress On Rapid Pickling Process Of Salted Duck Eggs And Comprehensive Utilization Of Salted Duck Eggs White, Pei-Qing Zan, Yu-Dong Cheng, Yin-Zhe Jin
Food and Machinery
The technology, processing method and pickling principle of salted egg, and the comprehensive utilization of salted egg white were discussed and analyzed. The advantages and disadvantages of different technologies, including the factors involved in efficiency, economy, environment and operability, etc., were summarized, and their future applications were also prospected.
Research Advance On The Effects Of Solid-State Biotransformation On The Biological Activity Of Plant Food Processing By-Products, Jia-Xu Chen, Ya-Ping Fu, Yao Gao, Yu Xiao
Research Advance On The Effects Of Solid-State Biotransformation On The Biological Activity Of Plant Food Processing By-Products, Jia-Xu Chen, Ya-Ping Fu, Yao Gao, Yu Xiao
Food and Machinery
Based on the recent reports from domestic and foreign researches, this study elaberated plant food by-products processed by solid-state biotransformation for the enzyme production efficiency and its potential applications. In addition, this study also reviewed solid-state biotransformation on the influence of major biological compounds (e.g., phenolics, flavonoids, polysaccharides etc.) and bio-activities of plant food by-products, and prospected its direction for future development.
Screening And Identification Of Two Strains Of Β-Glucosidase Producing Symbiotic Fungi In Martianus Dermestoides And The Mechanism Of Combined Transformation Of Ginsenoside, Liu Fang, Yan-Cheng Wang, Wen-Xiu Ji, Wei-Wei Dong
Screening And Identification Of Two Strains Of Β-Glucosidase Producing Symbiotic Fungi In Martianus Dermestoides And The Mechanism Of Combined Transformation Of Ginsenoside, Liu Fang, Yan-Cheng Wang, Wen-Xiu Ji, Wei-Wei Dong
Food and Machinery
Two strains of fungi producing β-glucosidase were screened and identified from Martianus dermestoides. The conversion of rare ginsenosides and fermentation quality were improved by combined fermentation of the two strains. The dynamic fermentation process was studied, and the mechanism of ginsenoside transformation was clarified. Screening was performed by MRS (aesculin, ferric citrate) medium. Two fungi producing β-glucosidase were identified by 18S rRNA gene amplification. The strains were fermented with total ginsenoside, the fermentation products were analyzed by LC-MS/MS. Two fungi producing β-glucosidase were identified as genus Chaetomium and Aspergillus respectively. The fermentation products of WY1 reacted with total …
Effects Of Different Wheat Flour Quality Characteristics On Steamed Bread Quality, Ya-Ping Yong, Cui-Xia Gao, Yan-Ru Wang, Yun-Ling Li, Xiao-Bing Zhu, Jing Su
Effects Of Different Wheat Flour Quality Characteristics On Steamed Bread Quality, Ya-Ping Yong, Cui-Xia Gao, Yan-Ru Wang, Yun-Ling Li, Xiao-Bing Zhu, Jing Su
Food and Machinery
With fourteen kinds of Hetao wheat flour as the research object, the effects of wheat flour quality indexes, stretching indexes and alveograph indexs on steamed bread quality indexes were analyzed by principal component analysis and clustering analysis. The results showed that wet gluten and protein were positively correlated with the elasticity and resilience of steamed bread, and the correlation coefficients were 0.822, 0.791, 0.643 and 0.752, respectively. The alveograph index P value, W value and Ie value were significantly positively correlated with the specific volume of steamed bread (the correlation coefficient was 0.768 and 0.709). The contribution rate of variance …
An Uhplc-Ms/Ms Method For Rapid Analysis Of Tea For The Potential Presence Of Illegally Added Flavorings, Zhi-Sen Liang, Yu-Zhen Chen, Lang-Jun Zhou
An Uhplc-Ms/Ms Method For Rapid Analysis Of Tea For The Potential Presence Of Illegally Added Flavorings, Zhi-Sen Liang, Yu-Zhen Chen, Lang-Jun Zhou
Food and Machinery
A qualitative and quantitative method for simultaneous detection of 7 potential presence of illegally-added flavorings, including trans-anethole, coumarin, estragole, lawsone, methyleugenol, pulegone and trans-cinnamaldehyde in tea samples. Tea samples were extracted with acetonitrile-water served as a mixed solvent, subjected to whirlpool oscillation and then diluted properly. After that, anhydrous sodium sulfate, primary secondary amine (PSA) and octadecylsiyl silica gel (C18) were added to the solvent for purification. The centrifugation, the supernatant was filtered over a membrane and separated on a Kinetex C18 column. These 7 target compounds were determined by UHPLC-MS/MS in MRM mode, and quantified utilizing …
Construction Of Public Food Safety Trust Mechanism In The Context Of Information Asymmetry, Qing-Jie Meng
Construction Of Public Food Safety Trust Mechanism In The Context Of Information Asymmetry, Qing-Jie Meng
Food and Machinery
One of the important reasons for the current lack of trust in food safety among the public is the information asymmetry existing in the relevant core stakeholders. The primary prerequisite for building public trust mechanism of food safety is to clarify the rights and obligations of the stakeholders of the judiciary, government, enterprises and the public based on the background of information asymmetry. Based on an overview of the basic theories of public food management, this study discussed the main dilemmas that the current public food safety trust mechanism is difficult to form, and points out the main scopes and …
Control System Of Rice Whitening Unit Based On Bp-Pid Controller Optimized By Pso Algorithm, Qiang Li, Jin Zhou, Yong-Lin Zhang, Shao-Yun Song
Control System Of Rice Whitening Unit Based On Bp-Pid Controller Optimized By Pso Algorithm, Qiang Li, Jin Zhou, Yong-Lin Zhang, Shao-Yun Song
Food and Machinery
Aiming at the problems of poor flow stability among the current rice whitening unit, low single machine efficiency, unbalanced whitening or excessive broken rice caused by overmilling, a rice whitening unit control system based on particle swarm optimization (PSO) optimized BP-PID control was proposed. Using the multi-machine collaborative optimization technology, the flow balance control by adjusting the ratio of the rice bran-removing powder and the matching operating parameters of the online rice whitening machine. The parameters of the PID controller was trained through the BP neural network, a mathematical model for the regulation of the rice whitening unit was established, …
An Improved Of Time Span Of Returning Moisture For Stem Soaking Machine, Jin-Ling Kang, Sheng Cui, Wen-Zhen Huang, Liu-Jing Xie, Lin-Tao Tang, Qi-Xue Zhong
An Improved Of Time Span Of Returning Moisture For Stem Soaking Machine, Jin-Ling Kang, Sheng Cui, Wen-Zhen Huang, Liu-Jing Xie, Lin-Tao Tang, Qi-Xue Zhong
Food and Machinery
Aiming at the problem that the current time span of stem soaking machine can not meet the demand of the time span of stem returning from different raw materials, the design of the existing stem soaking machine was improved. The drainage opening is set at the feed end and the middle part of the transition trough respectively, and then the drainage opening and closing is controlled through the flap door and the cylinder, so as to adjust the moisture return time of the tobacco stalk. Under the premise of other parameter setting being unchanged, the improved stalk dipper's time span …
Effect Of Refrigerated Storage On Nutritional Composition And Volatile Substances Of Yak Yogurt, Sheng-Sheng Li, Shu-Jie Liu
Effect Of Refrigerated Storage On Nutritional Composition And Volatile Substances Of Yak Yogurt, Sheng-Sheng Li, Shu-Jie Liu
Food and Machinery
The purpose of this study was to investigate the nutritional composition and volatile substances changes of yak yogurt under refrigeration storage. The nutritional composition and volatile substance were measured by amino acid analysis, fatty acid methyl ester method and gas chromatography-mass spectrometry. The results showed that yak yogurt had no significant difference on the contents of protein, fat, lactose and water content (P＞0.05) under refrigeration storage. The total amino acid and flavour amino acid of yak yogurt significant increased after 7 d refrigeration storage (P＜0.05), and the increased rate were 12.96% and 8.51%, respectively; the amino acids score of yak …
Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Oyster Oligopeptides, Yong Ma, Li-Hui Gao, Xiao-Wen Feng, Rui-Zeng Gu, Tao Han, Wen-Ying Liu
Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Oyster Oligopeptides, Yong Ma, Li-Hui Gao, Xiao-Wen Feng, Rui-Zeng Gu, Tao Han, Wen-Ying Liu
Food and Machinery
Oyster oligopeptides were prepared by enzymolysis from shelled oyster meat. The molecular weight distribution, DPPH radical scavenging capacity, hydroxyl free radical (·OH) scavenging capacity, ABTS free radical scavenging capacity and oxygen radical absorption capacity (ORAC) of oyster oligopeptides were compared before and after digestion in vitro. The changes of antioxidant activity of the oligopeptides after digestion in simulated stomach and intestine were explored. The experimental results showed that the relative molecular weight of oyster oligopeptides was mainly under 1 000 Da, and the average molecular weight of pepsin and trypsin decreased by no more than 8.2%; after pepsin and trypsin …