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Articles 4051 - 4080 of 4816
Full-Text Articles in Life Sciences
Study On Grading Of Betel Nuts By Computer Vision, Xu Yueming, Cai Jianrong, Gong Yinghui
Study On Grading Of Betel Nuts By Computer Vision, Xu Yueming, Cai Jianrong, Gong Yinghui
Food and Machinery
Current technologies for grading betel nuts remain rudimentary and heavily rely on manual inspection, which results in no assurance over grading quality. This paper describes a betel nut grading method based on the computer vision technology, which comprises image capture and pre-processing to collect characteristics such as color, shape, and texture. It is observed that combining both color and shape characteristics leads to satisfactory grading results. This method can reach a recognition rate over 90.38% following principle components analysis (PCA) and a support vector machine (SVM) algorithm.
Study On Ultrasonic Extraction And Anti-Oxidation Activity Of Polysaccharide Obtained From Citrus Reticulate Peel, Liu Cunfang, Shi Juan, Zhang Qiang
Study On Ultrasonic Extraction And Anti-Oxidation Activity Of Polysaccharide Obtained From Citrus Reticulate Peel, Liu Cunfang, Shi Juan, Zhang Qiang
Food and Machinery
The extraction process of Citrus reticulate peel polysaccharide was studied by single factor experiment which controlled extraction temperature, extraction time, ultrasonic power and liquid ratio. The orthogonal experiment was texted and based on single factor experiments, then determined the best extraction process by experimental data. The oxidation resistance of Citrus reticulate peel polysaccharide was determined by Fenton reaction. The results showed that the extraction rate of Citrus reticulate peel polysaccharide could reach 28.86% when the extraction temperature was 70 ℃, extraction time 50 min, ultrasonic power 280 W, solid-liquid ratio 1∶25(g/mL). The hydroxyl radicals were cleared by Citrus reticulate peel …
Study On Physical Characteristics Of Buckwheat (Fagopyrum Esculentum Moench) Seeds, Li Jincai, Zhao Xiheng, Zhao Jiancheng, Guo Huimin, Wang Chao
Study On Physical Characteristics Of Buckwheat (Fagopyrum Esculentum Moench) Seeds, Li Jincai, Zhao Xiheng, Zhao Jiancheng, Guo Huimin, Wang Chao
Food and Machinery
To investigate the physical characteristics of buckwheat (Fagopyrum esculentum Moench) seeds, ten physical characteristics of five buckwheat cultivars were researched on their seeds, shells and kernels. The results showed that buckwheat seed moisture percentage was 11.6%-13.4% and the size of more than 90% of buckwheat seed grains was 3.8-5.0 mm. The color values of L*, a* and b* in kernels were about 1.8 times, 1.7 times and 2.6 times higher than those in seeds, respectively. And then the thousand grain weight of buckwheat seeds and the volume weights of seeds and kernels were measured to be …
Study On Inhibition Kinetics Of Polysaccharide From Yam On Α-Glucosidase, Li Pei
Study On Inhibition Kinetics Of Polysaccharide From Yam On Α-Glucosidase, Li Pei
Food and Machinery
The research extracted polysaccharide from the Chinese yam by the methods of enzymolysis. UV scanning and infrared spectroscopy were used to identify the components and structure. Using PNPG as the substrate, the enzyme-inhibitor model was used to study the inhibition ability of polysaccharide from the Chinese yam of the α-glucosidase, and the double reciprocal plot method was used to determine the type of inhibition. The UV scanning results showed that the extract does not contain nucleic acids and proteins, and the infrared spectra showed that the extracts had the characteristic absorption peak of polysaccharide. The enzyme-inhibitor model showed that the …
The Structures And Properties Of The Mgo(X1∑+) In The External Electric Field, Zeng Fanjin, Guo Xiaotian
The Structures And Properties Of The Mgo(X1∑+) In The External Electric Field, Zeng Fanjin, Guo Xiaotian
Food and Machinery
Through the geometry optimization of the ground state of the magnesium oxide molecular, and the theoretical calculation by using b3p86 method combined with 6-311 + + G basis set, the ground state electronic structure of the Magnesium Oxide molecule under the external electric field (-0.015 ~ 0.015 AUA.U.) was obtained. The effect of external electric field on the bond length, energy, energy level distribution, frequency and dipole moment of Magnesium Oxide molecule was discussed. The results show that the electric field effect has obvious effect on the molecular structure of the MgO, and the study can provide some reference for …
Anslysis Of Volatile Compounds In Crucian Carp Using Gc—Ms And Combined With Amdis, Fu Ao, Zhao Li, Yuan Meilan, Bai Chunqing, Jiang Yong
Anslysis Of Volatile Compounds In Crucian Carp Using Gc—Ms And Combined With Amdis, Fu Ao, Zhao Li, Yuan Meilan, Bai Chunqing, Jiang Yong
Food and Machinery
The aim of this study was to explore the application of HS—SPME—GC/MS—AMDIS in the analysis of carp fish volatile substances. The volatile compounds in crucian carp fish were extracted by headspace solid phase micro extraction, and analyzed by using the gas phase chromatography-mass spectrometry combined with automatic mass spectral deconvolution and retention index, simultaneously compared with literature, to accurately determine the volatile compounds. The results showed that using this method 102 kinds of volatile compound was identified in the carp fish, including 18 kinds of benzene, 17 kinds of alcohols, 13 kinds of alkanes, 13 kinds of ketones, 12 kinds …
Determination Of 5 Phenoxyacid Herbicides In Camellia Oil By Magnetic Solid Phase Extraction-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Zhang Fan, Yi Yanmei, Zhang Chunxia, Huang Zhiqiang, Zhang Ying, Li Zhonghai, Zhong Haiyan
Determination Of 5 Phenoxyacid Herbicides In Camellia Oil By Magnetic Solid Phase Extraction-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Zhang Fan, Yi Yanmei, Zhang Chunxia, Huang Zhiqiang, Zhang Ying, Li Zhonghai, Zhong Haiyan
Food and Machinery
A magnetic graphene composite was prepared and characterized by transmission electron microscopy and fourier transform infrared spectroscopy. A novel method was developed for the simultaneous determination of 5 phenoxy acid herbicides in camellia oil by magnetic solid-phase extraction-ultra performance liquid chromatography-tandem mass spectrometry, which using magnetic graphene composite for enrichment and clean-up. The analysis time and cost of this method were relatively decreased by use of magnetic graphene in the detection of phenoxy acid herbicides in camellia oil, it also increased the efficiency of adsorption and elution of the target compounds. The result showed a good linear correlation with the …
The Determination Of Three Kinds Of Synthetic Pigment In Red Tea, Xu Zhenyi
The Determination Of Three Kinds Of Synthetic Pigment In Red Tea, Xu Zhenyi
Food and Machinery
A new analytical method was developed for determination synthetic pigment in red tea with rouge yellow, lemon yellow and sunset yellow by high performance liquid chromatography (HPLC). Polyamide power was used as absorbent after the samples were soaked by distilled water, filtered,washed to neutral, and then desorbed using ethanol/ammonia/water (volume ratio7∶2∶1) mixed solvent. After metering volume, the stripping liquid with gradient elution of methanol and ammonium acetate solution were determined by UV detector at 254 nm. The results showed that the retention time of lemon yellow, rouge yellow and sunset yellow was 2.37, 5.48 and 6.88 min respectively, and the …
Improved Simulation Model And Test Of Three-Dimensional Dicing Machine For Fruits And Vegetables, Jin Heqi, Hu Jianping, Yang Deyong
Improved Simulation Model And Test Of Three-Dimensional Dicing Machine For Fruits And Vegetables, Jin Heqi, Hu Jianping, Yang Deyong
Food and Machinery
A virtual prototype technology was used to solve the problems of large arc and tilt of the diced section in three-dimensional dicing machines for fruits and vegetables,processing in this paper. A three-dimensional model was established and was imported into the mechanical system dynamics analysis software ADAMS. Different shapes of diced section were achieved when changing the rotator speed ratio from 0.11 to 0.22 and the central horizontal spacing between the impeller and the cross were cut from 260 mm to 310 mm. Simulation results showed that the main factor causing the incline of dicing section was the mismatch of speed …
Improvement Of A Cleaning In Place System Based On Plc, Yang Jingyi, Cui Jianhong, Su Jingxiao
Improvement Of A Cleaning In Place System Based On Plc, Yang Jingyi, Cui Jianhong, Su Jingxiao
Food and Machinery
This paper introduces the principle of CIP technology and the research status of CIP cleaning system at home and abroad. And from the practical application, this paper introduces the application of S7-200PLC, touch screen technology and related software in the online cleaning system. And using MPI communication protocol improves the degree of automation and reliability of the equipment. By setting the different operation parameters to ensure the normal operation of the CIP cleaning system, the control system is no longer simplification. Increase the control system of feedback loop, making the system in a confined space, to ensure the safety of …
The Study On The Distribution And The Change Regularity Of Lipoxidase In Rice, Wang Liqun, Meng Qinghong, Zhang Zhihong, Yan Song, Lu Shuwen
The Study On The Distribution And The Change Regularity Of Lipoxidase In Rice, Wang Liqun, Meng Qinghong, Zhang Zhihong, Yan Song, Lu Shuwen
Food and Machinery
Some rice products processed roughly always have plentiful nutrition, and their storage property could be affected by lipoxidase greatly. In this study, rice was used to analyze the distribution of lipoxidase in relevant products, as well as the factors of different processing precision influencing on the residual activity of lipoxidase. Moreover, the change regularity of lipoxidase under different temperatures was investigated in the 28-day-stored rice. Our results showed that lipoxidase was distributed pocketily in diffenrent structural parts of rice, and the activity of lipoxidase was highest in the embryo layer and was correlated to the processing precision negatively. The activity …
Effect Of Ultra-High Pressure Combined With Mild-Temperature Processing On Quality Of Strawberry Juice During Storage, Yin Linlin, Yang Jiantao, Liu Haitao, Ye Tao, Wang Jiao, Chen Jiluan
Effect Of Ultra-High Pressure Combined With Mild-Temperature Processing On Quality Of Strawberry Juice During Storage, Yin Linlin, Yang Jiantao, Liu Haitao, Ye Tao, Wang Jiao, Chen Jiluan
Food and Machinery
In order to study the effect of ultra-high pressure combined with mild-temperature processing (45 ℃, 400 MPa, 15 min) on microorganism, fluid properties, texture and the color stability of fresh strawberry juice when stored at 4 ℃, and the pure ultra-high pressure was as control. The result showed that the ultra-high pressure combined mild-temperature treatment could sterilizated effic-iently and no increasing microorganism was found (＜10 CFU/mL) during storage, and mold and yeast were not detected. Compared with wit pure ultra-high pressure processing, the rheological properties tended to increase the pseudoplastic fluid, the viscosity, pectin content, cloudy stability, brightness, weaken the …
Antibacterial Property Of Lactobacillus Plantarum Sj35 And Preparation Of Compound Preservative, Luo Peiwen, Liu Shuliang, Zhu Yongqing, Gao Jia, Li Haixia, Chen Shujuan, He Li, Zhou Kang
Antibacterial Property Of Lactobacillus Plantarum Sj35 And Preparation Of Compound Preservative, Luo Peiwen, Liu Shuliang, Zhu Yongqing, Gao Jia, Li Haixia, Chen Shujuan, He Li, Zhou Kang
Food and Machinery
By using Micrococcus luteus and Pseudomonas aeruginosa as indicator bacteria, the antibacterial properties for metabolites of Lactobacillus plantarum SJ35 was determined by Oxford cup double agar diffusion method, and the fermentation conditions of strain were selected by single factor experiment. The antibacterial effect of compound preservative was determined which was prepared by the combination of sodium chlorite and metabolites. Results indicated that metabolites of Lactobacillus plantarum SJ35 had good antibacterial activity; it was stable in high temperature, acid conditions, and sensitive to proteases; it also had a wide antibacterial spectrum. The optimal fermentation conditions were as followed: fermentation temperature 34 …
Effect Of Micro-Perforated Package On Storage Quality Of Agaricus Bisporus, Li Yunyun, Wei Dan, Zhang Min
Effect Of Micro-Perforated Package On Storage Quality Of Agaricus Bisporus, Li Yunyun, Wei Dan, Zhang Min
Food and Machinery
0（CK）, 2, 4, 6, and 8 microholes (Ф=0.3 mm) were evenly punctured on the PE packing bags (20 cm×30 cm×40 μm), and the effect of micro-perforated package on storage quality of Agaricus bisporus was studied. Results showed that in the 14 days storage period, each group micro-perforated package could improve internal O2 and CO2 content, effectively reduced the respiration rate and respiration peak , maintain good quality indexes, but micro-perforated package could promote the weight loss of Agaricus bisporus. Especially the 4 microholes treatment could maintain a low respiration rate, delay the appearance of respiration peak, inhibit the …
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Dendrobium Huoshanense And Its Antioxidant Activity, Wei Ming, Liu Yanyan, Cai Weirong, Qian Senhe, Zhang Ke
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Dendrobium Huoshanense And Its Antioxidant Activity, Wei Ming, Liu Yanyan, Cai Weirong, Qian Senhe, Zhang Ke
Food and Machinery
In order to determine the optimal conditions for the extraction of polyphenols from Dendrobium huoshanense by ultrasonic-assisted cellulase, response surface methodology was used to optimize the extraction process. Antioxidant activity of Dendrobium huoshanense polyphenols was evaluated. The results showed that the optimal conditions for the extraction of polyphenols were as follows: ultrasonic power 180 W, ultrasonic time 20 min, cellulase concentra-tion 2.1 mg/mL, enzymolysis temperature 57 ℃, enzymolysis time 71 min, and enzymolysis pH 5. Under these conditions, the average yield of polyphenols was 13.74 mg/g. Antioxidant assays revealed that Dendrobium huoshanense polyphenols had significant antioxidant activity. DPPH and ABTS …
Study On Optimization Of Extraction Process For Total Saponins From S.Tetradonta And Its Antioxidant Activity, Ouyang Kai, He Xianyuan, Chen Fei, Huang Yingru, Zhou Maoqin, Cheng Peng
Study On Optimization Of Extraction Process For Total Saponins From S.Tetradonta And Its Antioxidant Activity, Ouyang Kai, He Xianyuan, Chen Fei, Huang Yingru, Zhou Maoqin, Cheng Peng
Food and Machinery
To investigate ultrasonic method of total saponins from S.tetradonta and study the antioxidant activities. By using the single factor experiment and response surface methodology, taking he total saponin yields as the response value, the extraction procees was optimized. Meanwhile, UV spectrophotometry were used to determine the abilities of total saponins from S.tetradonta on scavenging DPPH·, ABTS· and FRAP assay. The results indicated that the optimal extraction conditions were as follows: ultrasonic time 40 min, ratio of water to material 30 mL/g, and ethanol concentration 77%. Under these conditions, the content of total saponins reached 3.1 mg/g. The total saponins from …
Effect Of Hydroxypropyl Distarch Phosphate On Retrogradation And Cooking Quality Of Instant Fresh Rice Noodle, Huang Li, Zhan Liujing, Liang Lu, Luo Shunfen
Effect Of Hydroxypropyl Distarch Phosphate On Retrogradation And Cooking Quality Of Instant Fresh Rice Noodle, Huang Li, Zhan Liujing, Liang Lu, Luo Shunfen
Food and Machinery
The effect of hydroxypropyl distarch phosphate（HPDSP）on retrogradation and storage cooking quality properties of rice noodles was investigated. Fresh instant rice noodles was prepared under weight ratio of HPDSP to rice flour (RF) at 0.0%, 5.0%, 7.5%, 10.0%, and 15.0%, respectively, then the long-term retrogradation, breaking rate and cooking loss of noodles were determined. The results showed that, HPDSP could significantly decrease characteristic peak intensity of starch retrogradation and the degree of crystallinity, reduced retrogradation enthalpy, therefore inhibit rice noodles retrogradation. In addition, the inhibition effect enhanced with HPDSP contents. Microstructure showed that rice noodles containing HPDSP exhibited a porous honeycomb …
Optimization Process Of Molecular Embedding Technology On Preparation Of Deodorant Oyster Powder, Dong Qingliang, Xu Lili
Optimization Process Of Molecular Embedding Technology On Preparation Of Deodorant Oyster Powder, Dong Qingliang, Xu Lili
Food and Machinery
The removing impurities of fresh oyster was hydrolyzed by alkaline protease and neutral proteinase, and the optimal enzymatic hydrolysis conditions were found by investigating the effect of different color agent, the ratio of enzyme, the temperature of enzymatic hydrolysis, the time of enzymatic hydrolysis and the amount of enzyme on the sensory quality of the hydrolysate. The oyster enzymatic solution was buried through the use of different formulations of casein, maltodextrin, konjac powder as wall material, and then embedding oyster concentrate solution was spray-dried. Then, the spray-drying oyster powder was tested on moisture absorption rate, bulk density, angle of repose, …
Study On Process Of Sugar Permeation By Microwave Vacuum Technology In Preserved Fruit Making Of Low Sugar Purple Sweet Potato, Wang Shunmin, Li Yong, Cao Weibing
Study On Process Of Sugar Permeation By Microwave Vacuum Technology In Preserved Fruit Making Of Low Sugar Purple Sweet Potato, Wang Shunmin, Li Yong, Cao Weibing
Food and Machinery
Using purple sweet potato as material, the effects were evaluated, including microwave power, microwave treatment time, vacuum degree, ratio of liquid to solid and gelatin addition on sugar permeability of purple sweet potato under low concentration sugar condition. Response surface methodology was used to determine the five process parameters based on reducing sugar content in purple sweet potato preserved fruit. Results showed that the optimal process conditions were liquid-material ratio of 7∶1 (g/g) (the gelatin content of 1.0%, ratio of maltose sugar to sucrose of 35∶5, and maltose sugar and sucrose concentration of 20%, respectively), microwave power of 560 W, …
Design And Application In Food Industry Of Mechanical Vapor Recompression System, Li Wei, Zhu Manli, Hong Housheng
Design And Application In Food Industry Of Mechanical Vapor Recompression System, Li Wei, Zhu Manli, Hong Housheng
Food and Machinery
From the point of view of thermodynamics, the mechanical vapor recompression (MVR) system was analyzed, and the mathematical model of evaporator, steam compressor and pre-heater was built. The application of MVR technology in food industry was reviewed from the domestic and foreign research progress of the technology.
Food Safety Education In America And Its Enlightenment To China, Cao Xu
Food Safety Education In America And Its Enlightenment To China, Cao Xu
Food and Machinery
Food safety education in America implements universal education, which not only has a perfect legal basis, but also has multiple supporting systems for protection. According to the different subjects, it implements stratified education and its administration responsibility is clear, which has a strong characteristic of vocational education. Food safety education in the United States has the characteristics of flexible education, wide range of education and strong pertinence. Due to the lack of clear legal basis, Chinese food safety education has such problems as responsibility boundary ambiguity. In the temporary implementation, food safety education system is not enough, which results to …
Approaches To Construction Of Food Safety Education Mechanism, Zhu Yu
Approaches To Construction Of Food Safety Education Mechanism, Zhu Yu
Food and Machinery
In recent years, food safety incidents happened frequently, and food safety issues have become the focus of the whole society. By focusing on the education of food safety, to carry out a series of publicity about food safety would cultivate consciousness of food safety and social responsibility in public. This may relieve or even avoid food safety malignant events in some degree. We suggested strongly constructing the food safety education mechanism in our country as follows. The government should dominate the food safety education system in accordance with the law, and the public participation help to promote enterprise self-discipline. Moreover, …
Problems And Solution Of English Translation In Export Food Packaging, Rong Pengtao
Problems And Solution Of English Translation In Export Food Packaging, Rong Pengtao
Food and Machinery
Because of the lack of effective management about English translation in export food packaging, a series of problems began to emerge in its actual use, which seriously impact on the image of the corresponding food market, and has a negative effect on its competitiveness in the international market. These problems mainly include mechanical literal translation, serious grammatical errors, the neglect of cultural connotation, and the abuse of phonetic letters and other aspects. After careful analysis, it can be found that the reasons include direct use of translation software, translators without high quality, neglect of consumer culture, and the lack of …
Effects Of High Moisture Protein Extrusion Process Parameters On The Influence Of System Parameters And Its Physical Characteristics, Gao Yang, Lu Shuwen, Ren Chuanying, Hong Bin, Li Jialei, Wang Kunlun, Xie Tiemin
Effects Of High Moisture Protein Extrusion Process Parameters On The Influence Of System Parameters And Its Physical Characteristics, Gao Yang, Lu Shuwen, Ren Chuanying, Hong Bin, Li Jialei, Wang Kunlun, Xie Tiemin
Food and Machinery
The influence of different extrusion conditions for texturized vegetable protein on the extrusion parameters, texture characteristics and color characteristics was studied. The results showed that the composition and moisture content of the material on the extrusion parameters was significantly. Higher soy protein isolate content resulted in higher die pressure, die temperature, specific mechanical energy. Higher moisture content of the material resulted in lower die pressure, die temperature, specific mechanical energy. The effect of the composition and moisture content of the material on the texture characteristics was significantly. The effect of the composi-tion and moisture content of the material on the …
Applications Of Indica Rice Starch-Based Fat Substitute In Low-Fat Emulsified Sausages, Qiao Lijuan, Liu Zhongyi, Xia Qiu, Ou Xiaoyu, Wang Dang, Wu Hai
Applications Of Indica Rice Starch-Based Fat Substitute In Low-Fat Emulsified Sausages, Qiao Lijuan, Liu Zhongyi, Xia Qiu, Ou Xiaoyu, Wang Dang, Wu Hai
Food and Machinery
Indica rice starch was hydrolyzed to prepare fat substitute by high temperature α-amylase. The product was used as pork backfat replacers in low-fat emulsified sausages. The effect of mass ratio of fat substitute and water, degree of substitution and DE (dextrose equivalent) of starch-based fat substitutes on low-fat emulsified sausages has been investigated by single factor test. The applicability of fat substitute in low-fat emulsified sausages was investigated by comparing the cooking loss, pressing loss, thermal stability, deformation force, carrying power, chromatic aberration and sensory evaluation of low-fat emulsified sausages. The results showed that the physicochemical property and sensory quality …
Study On Method Of Apple Grading Based On Hidden Markov Model, Xie Fengyun, Zhou Jianmin, Jiang Weiwen, Zhang Huihui, Tang Hongbing
Study On Method Of Apple Grading Based On Hidden Markov Model, Xie Fengyun, Zhou Jianmin, Jiang Weiwen, Zhang Huihui, Tang Hongbing
Food and Machinery
In order to adapt to the request of apple grading technology, a classification method for apple grading was proposed based on hidden Markov model (HMM). Three different colors and shapes of apples were studied. The hexagonal pyramid model (HSV) was extracted as the color features of the apple, and the Hu invariant moment was extracted as shape features of the apple. These features of the apple were coded by Lloyd algorithm, which was used as the inputting of HMM. According to the HMM pattern recognition method, the different colors and shapes of apples were identified and classified, and then the …
Effects On Impact Acoustics Characteristics Of Pistachio By Multiple Factors, Zhong Chenyu, Feng Tao, Wang Tao, Zang Fuyao
Effects On Impact Acoustics Characteristics Of Pistachio By Multiple Factors, Zhong Chenyu, Feng Tao, Wang Tao, Zang Fuyao
Food and Machinery
An experimental pistachio sorting device based on impact acoustic of pistachio was designed in the study. Judged by the integrated logarithmic decrement difference, the impact acoustic characteristics of pistachio caused by different microphone position, different falling height of pistachios and different tilt angle of collision block was compared and analyzed. The research shows that the result could achieve better sorting reliability under two conditions. First, when the angle between the microphone and the impact surface is 45° with the distance between the microphone and the impact point is about 10 cm; Second, when the pistachios falling height is between 70 …
Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler, Zhang Yan, Xia Yangyi, He Cui, Zhou Tao
Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler, Zhang Yan, Xia Yangyi, He Cui, Zhou Tao
Food and Machinery
The volatile compounds of traditional chicken soup based on the gender of broiler were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME—GC—MS) and were further quantified based on internal standard analysis, and the main flavor components were analyzed by principal component analysis, respectively. Results showed that: 78 kinds of volatile compounds were detected in chicken soup . 76 and 67 volatile compounds were detected from hen broth and rooster broth, and were 1 369.84 μg/100 mL and 1 029.61 μg/100 mL, respectively. The main volatile flavor compounds in both chicken soup were aldehydes, ketones, alcohols, hydrocarbons, acids …
Rapid Detection Of Adulterated Milk By Low-Field Nuclear Magnetic Resonance Combined With Chemometric Method, Chen Yabin, Liu Meihong, Wang Songlei, Wu Longguo, He Xiaoguang, He Jianguo
Rapid Detection Of Adulterated Milk By Low-Field Nuclear Magnetic Resonance Combined With Chemometric Method, Chen Yabin, Liu Meihong, Wang Songlei, Wu Longguo, He Xiaoguang, He Jianguo
Food and Machinery
Low field nuclear magnetic resonance (NMR) technique was used in this study to detect adulterated milk (mixed with water, salt, urea and sucrose) and pure milk, combining with principal component analysis method (PCA), partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA)The results showed that adulterated milks showed a certain regularity distribution with adulterant proportion in the PCA score plot, and was easy to identify. PLS-DA and LDA were used to establish the discriminant models for all adulterated milks. The accuracy discrimination rates using these two methods to detect milk adulterated with water and urea both were 100%, …
Isolation And Identification Of Lactic Acid Bacteria Producing Γ-Aminobutyric Acid And Optimization Of Fermentation Conditions, Wang Xingjie, Wei Chao, Liao Guangmin, Lei Chengyan, Li Shuang, Hu Lu, Liu Shuliang
Isolation And Identification Of Lactic Acid Bacteria Producing Γ-Aminobutyric Acid And Optimization Of Fermentation Conditions, Wang Xingjie, Wei Chao, Liao Guangmin, Lei Chengyan, Li Shuang, Hu Lu, Liu Shuliang
Food and Machinery
A high γ-aminobutyric acid (GABA) production strain lactobacillus (w1-9), which being isolated from Sichuan pickle has been identified as Lactobacillus plantarum in terms of morphology, physiological and biochemical characteristics and 16S rDNA sequence analysis. This strain can produce 2.18 g/L GABA within 3 days in the MRS medium that contain 10 g/L glutamate (Glu). The result of the optimization showed that using cucumber juice as medium, with initial pH 5.5, the monosodium glutamate (MSG) inputs is 12 g/L, and the lactobacillus input is 1.2%. Under the condition, the GABA production can reach to 7.62 g/L.