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Articles 541 - 570 of 4816
Full-Text Articles in Life Sciences
Effects Of Dry Ice Freezing On Ice Crystal And Quality Of Large Yellow Croaker （Pseudosciaena Crocea） During Frozen Storage, Jia Shi-Liang, Yang Yue, Zheng Ya-Dan, Yang Peng, Ding Yu-Ting
Effects Of Dry Ice Freezing On Ice Crystal And Quality Of Large Yellow Croaker （Pseudosciaena Crocea） During Frozen Storage, Jia Shi-Liang, Yang Yue, Zheng Ya-Dan, Yang Peng, Ding Yu-Ting
Food and Machinery
Objective: The effects of freezing method and storage temperature on the quality of large yellow croaker during storage were investigated. Methods: Fresh large yellow croaker fillets were frozen with dry ice and air freezing (-40 ℃) to the central temperature of -18 ℃, and then stored at -40 ℃ and -18 ℃, respectively. Physical and chemical indexes such as freezing curve, ice crystal morphology, pH value, volatile base nitrogen, K value, Ca2+-ATPase activity, total sulfhydryl group, carbonyl group, protein degradation and texture characteristics of large yellow croaks were determined after freezing and during freezing storage. Results: The time …
Optimization Of Preparation Process Of Fermented Peanut Milk Complexed With Hypoallergenic Protein Ara H 1 And Probiotics, Sun Chang, Lu Chen-Yu, Li Tie-Zhu, Hu Ji-Mei, Huang Wei
Optimization Of Preparation Process Of Fermented Peanut Milk Complexed With Hypoallergenic Protein Ara H 1 And Probiotics, Sun Chang, Lu Chen-Yu, Li Tie-Zhu, Hu Ji-Mei, Huang Wei
Food and Machinery
Objective: This study aimed to develop a kind of fermented hypoallergenic peanut milk with lactic acid bacteria. Methods: The crude protein content and Ara h 1 concentration in different peanut varieties were determined by the kit, and the peanut varieties with the lowest Ara h 1 content were selected to make fermented milk. Response surface method was used to optimize the preparation process of fermented peanut milk with the maximum reduction of sensitizing protein Ara h 1 content with different inoculation amount, inoculation species, fermentation time and sugar addition amount as factors. The compound fermented peanut milk with probiotics was …
Optimization Of Compound Shrimp Mince Gel Based On Texture Properties, Man Hao, Liu Fu-Jun, Ge Jing-Hui, Guo Xuan, Li Dong-Mei
Optimization Of Compound Shrimp Mince Gel Based On Texture Properties, Man Hao, Liu Fu-Jun, Ge Jing-Hui, Guo Xuan, Li Dong-Mei
Food and Machinery
Objective: To promote the intensive processing of Antarctic Krill and enrich the types of minced shrimp products. Methods: Using Krill meat and prawn meat as main raw materials, waxy corn acetylated distarch adipate, egg white powder, soy protein isolate, glutamine transaminase and other adjuvants were added, and the optimal preparation ratio of shrimp balls was obtained through single factor test and response surface test. Results: The optimal preparation ratio of shrimp balls was 6.00% waxy corn acetylated distarch adipate, 5.00% egg white powder, 5.00% soy protein isolate, 0.50% glutamine transaminase and 0.20% konjac gum. Conclusion: The two-stage heating method is …
Fermentation Process Optimization And Flavor Composition Analysis Of Plum Peppermint Wine, Guo Ming-Yi, Deng Yan, Du Qian-Hong, Wu Hua-Chang
Fermentation Process Optimization And Flavor Composition Analysis Of Plum Peppermint Wine, Guo Ming-Yi, Deng Yan, Du Qian-Hong, Wu Hua-Chang
Food and Machinery
Objective: In order to develop and enrich fruit wine categories and diversify sensory levels, plum and peppermint were chosen out as the main materials for fermenting a compound fruit wine. Methods: Single factor test and response surface test were used to analyze the effects of mint addition amount, initial sugar degree, initial pH value and fermentation temperature on the alcohol and quality of plum peppermint wine. The fermentation process was optimized, and its sensory was analyzed. Moreover, the sensory, physical and chemical indexes and volatile components were detected. Results: The optimum fermentation conditions were as follows: peppermint content 18%, initial …
Research Advances On The Functions Of Probiotic Fermented Milk In Regulating Body Health, Zhao Cui-Yu, Wu Zi-Jian, Li Shu-Sen, Liu Ju-Long, Zhang Xin-Yu, Sun Er-Na, Wen Yan
Research Advances On The Functions Of Probiotic Fermented Milk In Regulating Body Health, Zhao Cui-Yu, Wu Zi-Jian, Li Shu-Sen, Liu Ju-Long, Zhang Xin-Yu, Sun Er-Na, Wen Yan
Food and Machinery
Probiotic fermented milk is an important carrier of probiotics. It enhances the nutritional and health properties of fermented milk by improving the balance of host intestinal microflora and promoting the metabolism of beneficial ingredients. This review expounds the auxiliary effects of probiotics fermented milk in improving intestinal function, regulating body immunity, assisting in treating metabolic diseases and improving mental system diseases, etc., in order to provide theoretical support for expanding the application of probiotics fermented milk.
Research Progress Of Blunt Enzyme Technology For Radiofrequency Sterilization Of Agricultural Products, Dong Yi-Fei, Ling Jian-Gang, Zhu Lin, Li Su-Hong
Research Progress Of Blunt Enzyme Technology For Radiofrequency Sterilization Of Agricultural Products, Dong Yi-Fei, Ling Jian-Gang, Zhu Lin, Li Su-Hong
Food and Machinery
Agricultural products usually contain a large number of spoilage bacteria and endogenous enzymes, which can adversely affect the quality of agricultural products. Radio frequency is a kind of dielectric heating technology, which has fast heating speed and high efficiency, can effectively inactivate microorganisms and endogenous enzymes in agricultural products and has little influence on the quality of agricultural products， such as color, texture and nutritional composition, etc. This review summarized the mechanism of action of radiofrequency sterilization blunt enzyme technology and its application in agricultural products processing in recent years, and the shortcomings and solutions of radiofrequency sterilization blunt enzyme …
Application Progress Of Gas Chromatography-Mass Spectrometry In Food Analysis, Xing Qian-Qian, Liu Zhen-Min, Hong Qing, You Chun-Ping
Application Progress Of Gas Chromatography-Mass Spectrometry In Food Analysis, Xing Qian-Qian, Liu Zhen-Min, Hong Qing, You Chun-Ping
Food and Machinery
Gas chromatography-mass spectrometry combines the advantages of efficient and rapid gas chromatography and accurate identification by mass spectrometry. Gas chromatography-mass spectrometry has been widely used in the separation and analysis of volatile components in food recently. This paper reviewed the application progress of GC in food analysis, introduces the separation mechanism of GC, the types of GC columns and the classification of detectors. The application progress of GC-MS in food analysis was reviewed, and the separation process of gas chromatography, the classification of chromatographic columns and the classification of detectors were introduced. Moreover, the applications of gas chromatography-mass spectrometry in …
Whole Genome Analysis And Molecular Traceability Of Pseudomonas Aeruginosa In Drinking Water, Guo Kun-Peng, Zhang Hai-Yun, He Juan, Gao Han, Yang Tao, Song Sheng
Whole Genome Analysis And Molecular Traceability Of Pseudomonas Aeruginosa In Drinking Water, Guo Kun-Peng, Zhang Hai-Yun, He Juan, Gao Han, Yang Tao, Song Sheng
Food and Machinery
Objective: Provide data support for the source tracing and pollution prevention of Pseudomonas aeruginosa in drinking water in Hunan Province. Methods: According to the national food safety standards of GB 8538—2016, the bottled water was tested randomly collected from partial cities and counties in Hunan Province, and the whole genome sequencing and molecular traceability of the 18 strains of Pseudomonas aeruginosa were detected. The carrying of virulence genes and drug resistance genes was detected. Results: It was confirmed that four strains of Pseudomonas aeruginosa showed consistency in terms of geographical distance, genetic distance, pathogenic and drug-resistant genotypes, and it was …
Taste Evaluation Of Chinese Oolong Tea “Baiyaqilan” Based On Physiological Signals And Multivariate Statistics, Yang Bo-Kai, Shen Li-Juan, Yang Jing-Min
Taste Evaluation Of Chinese Oolong Tea “Baiyaqilan” Based On Physiological Signals And Multivariate Statistics, Yang Bo-Kai, Shen Li-Juan, Yang Jing-Min
Food and Machinery
Objective: Investigate young people's taste preference for white bud kiran tea and design tea drinks accordingly. Methods: Design a combination of electroencephalogram （EEG）, electrodermal activity （EDA）, heart rate variability （HRV） multivariate statistical analysis and sensory evaluation to allow 24 subjects （12 of each gender） to evaluate the taste preference of seven batches of white bud kiran tea of different grams and brewing lengths. Results: the mean values of power spectral density, HRV and EDA of EEG can predict the taste preference of the subjects more accurately, and the mean values are negatively correlated with the liking level. A two-way analysis …
Simultaneous Determination Of 21 Perfluorinated Compounds In Animal-Derived Food By Uplc-Ms/Ms, Tang Yun-Xi, Bai Ya-Min, Liu Lu-Lu, Yu Jie
Simultaneous Determination Of 21 Perfluorinated Compounds In Animal-Derived Food By Uplc-Ms/Ms, Tang Yun-Xi, Bai Ya-Min, Liu Lu-Lu, Yu Jie
Food and Machinery
Objective: To established a method for determination of 21 perfluorinated compounds in animal-derived food by ultra-performance liquid chromatography-tandem mass spectrometry （UPLC-MS/MS）. Methods: The sample was extracted with 1% formic acid-acetonitrile, cleaned up with a sorbent mixture of N-propylethylenediamine （PSA）, octadecyl bonded silica gel （C18） and graphitized carbon black （GCB）, then separated by acetonitrile-5mmol/L ammonium acetate aqueous solution and Acquity UPLC BEH C18, detected by liquid chromatography tandem mass spectrometry in negative mode using the multiple reaction monitoring （MRM） mode. Results: The calibration curves were linear in the range of 0.2~10 ng/mL for the 21 …
Modified Quechers Method Combined With Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry For Simultaneous Determination Of 19 Quinolones And Sulfonamides In Aquatic Products, Sun Juan, Yang Jing, Zhao Chun-Hui, Shen Yuan, Li Ying, Fang Fang
Modified Quechers Method Combined With Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry For Simultaneous Determination Of 19 Quinolones And Sulfonamides In Aquatic Products, Sun Juan, Yang Jing, Zhao Chun-Hui, Shen Yuan, Li Ying, Fang Fang
Food and Machinery
Objective: A simultaneous determination method was established for detecting 19 kinds of quinolones and sulfonamides in aquatic products simultaneously, by using QuEChERS combined with UPLC-MS/MS. Methods: Samples were extracted with 1.0% formic acid acetonitrile solution, ultrasonic for 1 min, and purified by QuEChERS multi-function needle filter. The sample purification and filtering were performed simultaneously. The Mass spectrometry was conducted by using positive (ESI+) electrospray ionization and multi-reactions monitoring (MRM) models, with external standard method. Results: The detection limit of 19 kinds of sulfonamides and quinolones is from 0.5 to 1.0 μg/kg. Compared with the national standard method, the detection sensitivity …
Rapid Determination Of 56 Pesticide Residues In Dendrobium Officinale By Mpfc-Quechers Method Combined With Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry, Li Zhan-Bin, Zhao Li-Jun, Huang Yong-Qiao, Wang Xue, Lu Yang
Rapid Determination Of 56 Pesticide Residues In Dendrobium Officinale By Mpfc-Quechers Method Combined With Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry, Li Zhan-Bin, Zhao Li-Jun, Huang Yong-Qiao, Wang Xue, Lu Yang
Food and Machinery
Objective: In order to analyze the risk of pesticide residues in D. officinale, a method for rapid determination of 56 pesticide residues in D. officinale by a kind of ultrafiltration purification column（MPFC-QuEChERS） combined with ultra-performance liquid chromatography- tandem mass spectrometry（UHPLC-MS/MS）was developed. Methods: The samples were extracted with acetonitrile contained 0.1% formic acid, salted out, shaken, centrifuged, and single-step purified by a MPFC-QuEChERS purification column. Mass spectrometer was operated in the positive and negative ion mode using select reaction monitoring for qualitative and quantitative analysis. Results: The result showed that, the 56 kinds of pesticides showed good linearity when they …
Determination Of Three Sterols In Camellia Oleifera Seed Oil By Atmospheric Pressure Chemical Ionization Ultra Performance Liquid Chromatography-Time Of Flight Mass Spectrometry, Pan Jin-Hua, Chen Feng, Bai Jian-Ping, Duan Xue-Fei, Li Qi-Qi
Determination Of Three Sterols In Camellia Oleifera Seed Oil By Atmospheric Pressure Chemical Ionization Ultra Performance Liquid Chromatography-Time Of Flight Mass Spectrometry, Pan Jin-Hua, Chen Feng, Bai Jian-Ping, Duan Xue-Fei, Li Qi-Qi
Food and Machinery
Objective: In this study, ultra performance liquid chromatography-high resolution quadrupole time of flight mass spectrometer (UPLC-Q-TOF/MS) was established to determine β-sitosterol, brassicasterol, and campesterol in camellia oleifera seed oil. Methods: Using 6-ketocholestanol as the internal standard and performing sample extraction by heating it for 30 min and refluxing it with 50 mL ethanol. After centrifugation and layering, three sterols were separated by Xbridge BEH C18 (100 mm × 4.6 mm, 2.5 μm) Chromatographic column elution. Finally, ionized by atmospheric pressure chemical ionization source and analyzed by positive ion mode. Results: The internal standard curves of the three sterols …
Determination Of Aminophylline Residues In Edible Tissues Of Pig By High Performance Liquid Chromatography Tandem Mass Spectrometry, Zhang Li-Fang, Xiao Jin, Ling Ning, Zheng Xu-Jian, Li Ming-Yang, Zhou Xin
Determination Of Aminophylline Residues In Edible Tissues Of Pig By High Performance Liquid Chromatography Tandem Mass Spectrometry, Zhang Li-Fang, Xiao Jin, Ling Ning, Zheng Xu-Jian, Li Ming-Yang, Zhou Xin
Food and Machinery
Objective: A method for the determination of aminophylline residues in edible tissues （muscle, liver and kidney） of pigs by solid-phase extraction combined with high performance liquid chromatography-tandem mass spectrometry was established. Methods: After extracted by methanol, the aminophylline was purified by PRiME HLB solid phase extraction column in one step, and then separated by a C18 chromatographic column. 0.1% formic acid solution and acetonitrile were invoked as the aqueous phase and the organic phase for gradient elution, respectively. Electrospray positive voltage ionization and multi reaction monitoring （MRM） mode are used for compound detection, and matrix matching standard was used …
Analysis On The Theory And Practice Of Food Safety Risk Management In China From The Perspective Of Resilience Governance, Li Tang-Jie
Food and Machinery
Under the background of the new era, the traditional food safety risk management model has exposed its fragility and shortcomings. It is necessary to explore the long-term management mechanism of food safety risk management. From the perspective of resilience governance, the framework of resilience governance of food safety risk is constructed, and the multiple consistency of resilience governance and food safety risk governance in terms of value, subject and mechanism is further analyzed. Finally, under the guidance of resilience governance, this paper puts forward a practical path to build a multi-dimensional coordination mechanism, intelligent governance operation mechanism and public participation …
Exergy Analysis Of Transcritical Two Stage Co2 Refrigeration System, Xu Hao, Gao Jian-Ye, Wang Jin-Feng, Xie Jing
Exergy Analysis Of Transcritical Two Stage Co2 Refrigeration System, Xu Hao, Gao Jian-Ye, Wang Jin-Feng, Xie Jing
Food and Machinery
Objective: In order to improve the energy efficiency of the transcritical two stage CO2 refrigeration system, the conventional exergy analysis and advanced exergy analysis of the system were conducted. Methods: Advanced exergy analysis provides more valuable information on the interaction between system components and the potential for component improvement by splitting the exergy destruction into endogenous/exogenous and unavoidable/avoidable parts. Results: The results indicated that the transcritical two stage CO2 refrigeration system had significant potential for efficiency improvement. The priority of the optimized components from conventional and advanced exergy analysis was different. The advanced exergy analysis showed that performance …
State Estimation And Attack Detection Of Food Picking Robot Oriented To Cyber-Physical System, Dong Xu
State Estimation And Attack Detection Of Food Picking Robot Oriented To Cyber-Physical System, Dong Xu
Food and Machinery
Objective: In order to deal with the impact of cyber attack on the cyber-physical system of food picking robot. Methods: A method for states estimation and attacks detection of food picking robot system based on interval observer was proposed. Firstly, the digital model of the food picking robot located in the cyber-physical system was established, using Lagrange method to establish the dynamic equation of the manipulator and convert it into the state-space model, the network attacks model was constructed according to the feedback control strategy. Considering the nonlinear characteristics and noiseand applying the generalized system theory was applied to transform …
Research On Paddy Processing System Based On Industrial Internet Of Things, Zhou Jin, Liu Shuang, Miao Qing
Research On Paddy Processing System Based On Industrial Internet Of Things, Zhou Jin, Liu Shuang, Miao Qing
Food and Machinery
Objective: To solve the problem of unstable rice output quality caused by the lack of information exchange and coordinated control between equipment in the rice processing system. Methods: Based on the industrial internet of things technology, a five-layer architecture of the rice processing system was constructed, and the solutions to the technical problems existing in the network layer, decision layer and control layer of the architecture were proposed for the corresponding layer problems such as the wireless sensor network model based on machine vision, the fuzzy self-tuning control model based on differential evolutionary algorithm and the rubber roller synchronization control …
Dragon Fruit Weight Estimation Based On Machine Vision And Machine Learning, Liang Ying-Kai, Shang Feng-Nan, Chen Qiao, Xiao Ming-Wei, Luo Chen-Di, Li Wen-Tao, Zhou Xue-Cheng
Dragon Fruit Weight Estimation Based On Machine Vision And Machine Learning, Liang Ying-Kai, Shang Feng-Nan, Chen Qiao, Xiao Ming-Wei, Luo Chen-Di, Li Wen-Tao, Zhou Xue-Cheng
Food and Machinery
Objective: In order to solve the problem of manual weighting of dragon fruit, including time-consuming, laborious and expensive, an automated weight estimation method based on machine vision and machine learning was proposed in this research. Methods: Firstly, 106 dragon fruits were weighed, recorded and photographed, and images of dragon fruits were constructed. Secondly, binary images were obtained after denoising and segmentation. Moreover, the three features of pixel area, major axis pixel length and minor axis pixel length of dragon fruits were extracted on the basis of binary images. The three features of each image and their corresponding weights were combined …
Effects Of Vibration Mill's Vibration Mass On Superfine Grinding Performance Of Wheat Bran, Cheng Min, Sun Yan-Ling, Zhang Hai-Hong, Liu Bao-Guo
Effects Of Vibration Mill's Vibration Mass On Superfine Grinding Performance Of Wheat Bran, Cheng Min, Sun Yan-Ling, Zhang Hai-Hong, Liu Bao-Guo
Food and Machinery
Objective： Explore the effects of vibration mill's vibration mass on superfine grinding performance of wheat bran. Methods： A series of vibration impact grinding experiments of wheat bran was carried out by adjusting the grinding medium mass and wheat bran mass, respectively. Results： When the wheat bran mass was unchanged, the yield of wheat bran superfine powder showed a non-linear characteristic of first increasing and then decreasing with the increase of the quality of the grinding medium, and the maximum difference rate reached 123.53%. The quality of wheat bran micro powder also increased firstly and then decreased with the increase of …
Method For Detecting Texture Defect Of Vacuum Seal Of Transparent Packaging Bag Based On Machine Vision, Zhang Bao-Sheng, Zhou Cong-Ling, Wang Yong-Qiang
Method For Detecting Texture Defect Of Vacuum Seal Of Transparent Packaging Bag Based On Machine Vision, Zhang Bao-Sheng, Zhou Cong-Ling, Wang Yong-Qiang
Food and Machinery
Objective: To solve the problems caused by the manual sampling inspection in the field of food packaging, such as difficult to operate continuously for a long time, easy to miss and wrong detection, and unreliable detection accuracy and stability. Methods: In this paper, a machine vision-based vacuum sealed texture detecting method for transparent packaging bag was proposed to replace manual detection. The image was preprocessed by algorithms such as ROI extraction, affine transformation and local binary pattern to highlight the texture features. On this basis, the gray level co-occurrence matrix was used to analyze the features of "good" and "defective" …
Application Of Motion Graphic Design In Fmcg Food Packaging And Brand Visual Identity System, Wang Si-Ya, Zhang Yi
Application Of Motion Graphic Design In Fmcg Food Packaging And Brand Visual Identity System, Wang Si-Ya, Zhang Yi
Food and Machinery
This paper discusses the application strategy and development trend of motion graphic design in FMCG food packaging and brand visual identity system in the digital context. By analyzing the classic cases of global and regional FMCG brand marketing, this paper discusses the application strategy of motion graphic design in FMCG packaging and brand identity system in the digital context. The results show that motion graphic design with its artistic expression, inclusiveness of multiple technologies and styles, efficient and accurate information transmission efficiency, and flexible production mode, can enhance the identification and ductility of FMCG food packaging design, and is also …
Numerical Simulation Study On Temperature Field Of Ice Slurry Pre-Cooled Broccoli, Li Gan, Wang Qing, Lu Li-Xin, Pan Liao
Numerical Simulation Study On Temperature Field Of Ice Slurry Pre-Cooled Broccoli, Li Gan, Wang Qing, Lu Li-Xin, Pan Liao
Food and Machinery
Objective: In order to solve the problem of complicated state in the process of pre-cooling packaging of fluid ice, it provides a basis for the application of fluid ice in the storage and transportation of fruits and vegetables, fresh-keeping and so on. Methods: Taking broccoli as the research object, the heat transfer model of pre-cooling broccoli with fluidized ice was established. The change of temperature field and ice crystal particles during the process of precooling and storage of broccoli was simulated by CFD. The effects of fluid ice crystal integral number and mass ratio of fluid ice on broccoli precooling …
Effects On The Preservation Of Chilled Mutton By Using Polylactic Acid Nanofiber Films Loaded With Perillaldehyde, Wang De-Bao, Zou Yu-Fu, Li Jia, Yao Duo, Li Xing-Yun
Effects On The Preservation Of Chilled Mutton By Using Polylactic Acid Nanofiber Films Loaded With Perillaldehyde, Wang De-Bao, Zou Yu-Fu, Li Jia, Yao Duo, Li Xing-Yun
Food and Machinery
Objective: The purpose of the study was to investigate the antibacterial mechanical properties of PLA nanofiber film loaded with PAE and its preservation effect on chilled mutton. Methods: By loading different amount (0, 12.5, 25, 50, 100 μL/20 mL) of electrospinning solution perillaldehyde (PAE) in polylactic acid (PLA) matrix, the antibacterial nanofiber film packaging with certain water absorption properties was prepared through electrospinning technology. The appearance and mechanical properties of PAE-PLA packaging film and physical-chemical indexes of mutton during preservation were analyzed via scanning electron microscopy and electronic universal testing machine. Results: With the increase of loading amount of PAE …
Effects Of Controlled Atmosphere On Storage Quality Of Water Bamboo, Ren Zi-Yan, Wei Wen-Wen, Jia Lian-Wen, Yang Xiang-Zheng, Wang Da
Effects Of Controlled Atmosphere On Storage Quality Of Water Bamboo, Ren Zi-Yan, Wei Wen-Wen, Jia Lian-Wen, Yang Xiang-Zheng, Wang Da
Food and Machinery
Objective: To clarify the effect of controlled atmosphere on preservation of water bamboo. Methods: Cold storage under air was used as control, the sensory quality, texture （firmness, chewiness and shear force）, color （L* value and WH value）, the contents of soluble protein, lignin and cellulose, as well as the activities of phenylalanine ammonia lyase （PAL） and polyphenoloxidase （PPO） were determined under four different gas components （CA1: 2% O2+7% CO2+91% N2, CA2: 5% O2+10% CO2+85% N2, CA3: 5% O2+7% CO2+88% N2 …
Analysis And Prediction Of Storability And Storage Quality Of Pear Fruit Based On Clustering And Time Series Analysis, Zhou Hui-Juan, Ye Zheng-Wen, Li Rong-Hua, Wang Xiao-Qing, Luo Jun
Analysis And Prediction Of Storability And Storage Quality Of Pear Fruit Based On Clustering And Time Series Analysis, Zhou Hui-Juan, Ye Zheng-Wen, Li Rong-Hua, Wang Xiao-Qing, Luo Jun
Food and Machinery
Objective: The storability and storage quality of three pear varieties were evaluated to provide theoretical support for variety breeding and fresh-keeping technology. Methods: Zaoshengxinshui, HJ18 and HJ67 pear with similar genetic background were used as test materials. Fruit with the same maturity were stored in a cold storage with a temperature of （1.0±0.5） ℃ and a relative humidity of 85%～90% for 60 days. The fruit texture, sugar and acid and volatile substances were determined every 10 days, divide storage period and quality based on clustering, principal components and time series analysis. Results: The results showed that the fruit texture, sugar, …
Improvement Of Antarctic Krill Oil On Reserpine Induced Zebrafish Depression Model, Guo Meng-Jie, Liu Yun, Wu Zhi-Qiang, Jiang Guo-Liang
Improvement Of Antarctic Krill Oil On Reserpine Induced Zebrafish Depression Model, Guo Meng-Jie, Liu Yun, Wu Zhi-Qiang, Jiang Guo-Liang
Food and Machinery
Objective: This study aimed to investigate the effect of Antarctic krill oil on zebrafish model of depression. Methods: The zebrafish (Danio rerio) model of depression was induced by 40 mg/L reserpine, and five groups, i.e., blank control group, model group, fluoxetine group, low-dose krill oil group and high-dose krill oil group were investigated and compared, buy using new tank test (NTT) and light dark box test (LDB). The central nervous system serotonin (5-HT), dopamine (DA), monoamine oxidase A (MAO-A) Interleukin-6 (IL-6), tumor necrosis factor α (TNF-α) and systemic cortisol (COR) levels of the five groups were …
Changes Of Quality Characteristics And Antioxidant Capacities During Fruit Development Of Hardy Kiwifruit, Zhang Liang-Ying, Liu Lin, Yu Li-Jie, Liu Qi, Qi Bian-Bin
Changes Of Quality Characteristics And Antioxidant Capacities During Fruit Development Of Hardy Kiwifruit, Zhang Liang-Ying, Liu Lin, Yu Li-Jie, Liu Qi, Qi Bian-Bin
Food and Machinery
Objective: This study aimed to provide theoretical basis for hardy kiwifruit quality improvement and rational utilization. Methods: Taking the main variety 'Longcheng No. 2' and line 'Haijia' as experimental materials, the changes of basic quality indexes, contents of total phenolics and flavonoids were analyzed during fruit development. On this basis, the antioxidant capacities were comprehensively evaluated by three assays (FRAP iron reducing ability, ABTS radical scavenging ability and DPPH radical scavenging ability). Furthermore, the differences of total phenolics and antioxidant capacities in different parts of fruit were compared. Results: ① The contents of soluble solids, titratable acids and Vc in …
Antioxidant And Hypoglycemic Activities Of Different Graded Fractions Of Polysaccharide From Goldenmelon, Chen Bing-Jie, Qiao Yong-Jin, Wang Xiao, Wang Chun-Fang, Liu Gui-Ge
Antioxidant And Hypoglycemic Activities Of Different Graded Fractions Of Polysaccharide From Goldenmelon, Chen Bing-Jie, Qiao Yong-Jin, Wang Xiao, Wang Chun-Fang, Liu Gui-Ge
Food and Machinery
Objective: The study aimed to research the physicochemical properties, structure, antioxidant activity and hypoglycemic activity of different fractions of polysaccharide of goldenmelon. Methods: Four kinds of goldenmelon polysaccharides (CP-40, CP-60, CP-70, CP-80) were obtained by graded purification of water extraction and alcoholic precipitation. Their molecular weight, monosaccharide composition, group composition, antioxidant and hypoglycemic activities were investigated by high performance liquid chromatography and fourier transform infrared spectroscopy. Results: With the increase of ethanol volume fraction, the total sugar content increased and the glucuronic acid content decreased. The molecular weights of these four polysaccharides were different, which indicated by the same composition …
Effects Of Different Growth Patterns On Nutritional Quality Of Nostoc Commune, Xie Jie-Fei, Wang Chao, Deng Zhong-Yang
Effects Of Different Growth Patterns On Nutritional Quality Of Nostoc Commune, Xie Jie-Fei, Wang Chao, Deng Zhong-Yang
Food and Machinery
Objective: Replacing wild resources with artificially cultivated Nostoc commune to protect the natural environment. Methods: Compare the biochemical composition, texture characteristics, and sensory evaluation of indoor, outdoor cultivation and wild N. commune, while using outdoor cultivation of Nostoc sphaeroides as a control in the above three aspects. Results: The ratio of dry weight to wet weight of wild N. commune was the largest （2.42%）, and its hardness and elasticity were the highest, which were 1.184 N and 78.5%, respectively. The content of phycoerythrin and polysaccharide of outdoor N. commune were the lowest, which were 0.19% and 24.45%, respectively. The …