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Articles 4711 - 4720 of 4720
Full-Text Articles in Life Sciences
Comparative Studies Of Legal Regulation Of Genetically Modified Food And Its Inspiration, Chen Yang
Comparative Studies Of Legal Regulation Of Genetically Modified Food And Its Inspiration, Chen Yang
Food and Machinery
GM food's safety is controversial since its birth. The USA and the EU gives us many experiences such as the fundamental ideas of regulation, the subject of supervision, identification system, and legislative regulation and so on. It's necessary to make a sound system of laws and regulations to guard GM food as well as a reform of supervision system of GM food. Besides, It should be optimized that the institutional settings and construct an international coordination mechanism of GM food.
Research On Fermentation Technology For Buckwheat Sweet Rice Wine By Tan-Fan Method, Wan Ping, Liu Hong, Tang Ling, Long Jianbing, Peng Lianxin
Research On Fermentation Technology For Buckwheat Sweet Rice Wine By Tan-Fan Method, Wan Ping, Liu Hong, Tang Ling, Long Jianbing, Peng Lianxin
Food and Machinery
With buckwheat rice and glutinous rice(1∶1) as raw material, and the optimum were determined through single factor test and orthogonal test fermentation technology for buckwheat sweet rice wine by tan-fan method as follow: the use level of jiuyao was 0.4%; the use level of the wheat starter was 5%; the add liquor alcohol content 45%vol, the use level of liquor: the raw material for 1∶1(V∶m), fermentation temperature 30 ℃, the primary fermentation time 11 d. Under the above condition, the produced buckwheat sweet rice wine, after storage had mellow taste and lubrication and special styles and it was yellow in …
Optimization Of Liquid Culture Medium For Fermenting Mycelial Flavone In Phellinus Igniarius, Xu Qian
Optimization Of Liquid Culture Medium For Fermenting Mycelial Flavone In Phellinus Igniarius, Xu Qian
Food and Machinery
Objective Phellinus igniarius is a kind of rare medicinal fungi, its flavone can be used as medicine. This research was to optimize liquid culture medium for flavone fermention.Methods Taking the mycelia flavone yield of Phellinus igniarius as index, the liquid culture medium was optimized with L9(34) orthogonal test. Results The optimal medium for high flavone yield established was A3B3C2D2: corn flour 3%+ wheat bran 7%, peptone 2%, KH2PO4 0.10%, MgSO4 0.15%, mycelia flavone yield of Phellinus igniarius was 212.35 mg/L. Conclusion Liquid culture medium …
Optimization On Technology Of Potato Yogurt, Wu Jianmin, Liu Shaojun, Shao Songlin
Optimization On Technology Of Potato Yogurt, Wu Jianmin, Liu Shaojun, Shao Songlin
Food and Machinery
To reseach technology of the potato yogurt，the technology and formulation of potato yogurt inoculation of the ferment,fermentation time,temperature and other parameters were studied. The optimum technological conditions of potato yogurt were optimized.The optimum formulation was as followed: potato juice to milk 20∶70(V∶V), sugar 4%(m/V), Starter cultures 8%（V/V）, ferment time 6 h.
Preparation Of Germinated Soybean Milk With Household Soymilk Machine, Jin Zixin, Yang Ruijin, Zhu Shengbo, Liu Xinjuan, Zhang Wenbin
Preparation Of Germinated Soybean Milk With Household Soymilk Machine, Jin Zixin, Yang Ruijin, Zhu Shengbo, Liu Xinjuan, Zhang Wenbin
Food and Machinery
The objectives of this study were to optimize pulverizing and boiling process for germinated soybean milk. Pulverizing temperature and boiling time were explored through single-factor experiments and the optimal temperature was figured out as 70 ℃ and boiling time as 4 min.With optimized process, content of γ-aminobutyric acid, total freeamino acids, essential freeamino acids in the germinated soybean based milk were 1.36 mg/100 g, 0.455 g/100 g, and 0.219 g/100 g, respectively. Compared with dry soybean milk, the above contents were 3.68, 1.34, 8.87 folds increased respectively. Despite that the trypsin inhibitor activity (TIA) was 1.27 times that of dry …
Study On Stability Of Rice Beverage, Guo Jieli, Lu Shengmin, Xing Jianrong, Chen Jianbing, Tu Kang
Study On Stability Of Rice Beverage, Guo Jieli, Lu Shengmin, Xing Jianrong, Chen Jianbing, Tu Kang
Food and Machinery
Eleven kinds of different stabilizers and emulsifiers were applied to the research on the stability of rice beverage. Among which, four kinds with better stability effect were selected and used in the orthogonal test to improve the stability of rice beverage. The results indicated that the rice beverage had the highest stability with its precipitation rate 0.87% only and without stratification occurred after 3 weeks at room temperature when the amount of pectin, xanthan gum and monoglyceride were added 0.60%, 0.165% and 0.60% respectively. In addition, xanthan gum and pectin had significant（P<0.01 and P<0.05, respectively）, while monoglyceride and Span 40 did not have significant（P>0.05）effect on the stability of rice beverage. Comparatively, …
Teaching Reform And Practice Of Food Nutrition Based On Constructivism, Nie Xiaohua, Sun Peilong, He Jinzhe, Meng Xianghe
Teaching Reform And Practice Of Food Nutrition Based On Constructivism, Nie Xiaohua, Sun Peilong, He Jinzhe, Meng Xianghe
Food and Machinery
Food nutrition is an important foundation course of food science and engineering. In order to improve the teaching quality, the teaching reform and practice was developed on the basis of the content, style and practice by using constructivism theory. It stimulated the students’ subjective initiative and practice competence, and. good teaching effect has been received.
Fingerprint Analysis Technology And Its Application In Food, Wu Shuai, Lei Sheng, Yang Xihong, Gao Qian, Cheng Dongwei, Zhang Ling, Zhao Wei, Zhang Tiandong, Xie Wancui
Fingerprint Analysis Technology And Its Application In Food, Wu Shuai, Lei Sheng, Yang Xihong, Gao Qian, Cheng Dongwei, Zhang Ling, Zhao Wei, Zhang Tiandong, Xie Wancui
Food and Machinery
Fingerprinting technology is a kind of technique which is based on certain quality characteristics of sample by means of the fingerprint analysis methods (such as: DNA fingerprint, metabolic fingerprint, isotope fingerprints, odor fingerprint, fingerprint spectrum, etc.) to obtain a series of characteristic data and build models to get a technique for statistics and classification. and It becomes a hot spot of food testing technology research and future development trend for the advantages of rapid, accurate, sensitive ,and so on. It is described on the principle of all kinds of fingerprinting technology and application, and development trends, especially in the food …
Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying, Yan Shasha, Duan Xu, Ren Guangyue, Liu Wei
Advances In Heat And Mass Transfer Models Of Microwave Freeze-Drying, Yan Shasha, Duan Xu, Ren Guangyue, Liu Wei
Food and Machinery
Microwave freeze-drying is a rapid dehydration technique that can be applied to certain foods, particularly to seafoods, and fruits and vegetables. MFD involves much less drying time and energy consumption than conventional freeze-drying methods, and also improves product quality. The article presents the principles of microwave freeze-drying, the research progress of heat and mass transfer mathematical simulation at home and abroad, the detection technology online, and the dielectric properties of materials taken into account in the drying process simulation. After analyzing the problems, the trend of numerical simulation of freeze-drying is predicted.
Progress On Aflatoxin Removing Technique, Cao Ming, Fan Mingtao
Progress On Aflatoxin Removing Technique, Cao Ming, Fan Mingtao
Food and Machinery
Aflatoxin B1 is the best toxicity and carcinogenicity in the aflatoxin, and it is listed inⅠA level carcinogens by international tumor research institutes. Recently, it becomes the hot spot on how to get a method with high efficient, safe for aflatoxin removing. Meanwhile, summarizes the technologies for aflatoxin removing by physical, chemical and biological methods in this paper, including physical adsorption, extrusion, irradiation, microwave degradation, ozone degradation, ammonia fumigation, biological adsorption, biodegradable etc.. Moreover, the development of aflatoxin B1 removing is also prospected.