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2019

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Articles 121 - 150 of 10619

Full-Text Articles in Life Sciences

Lf-Nmr Combined With Electronic Nose To Analyze The Quality Changes Of Refrigerated Rainbow Trout Treated With Composite Preservative, Shen Qiuxia, Zhu Keyong, Li Mingyuan, Qian Yang, Xu Tongtong, Wu Lichuan, Yuan Yang Dec 2019

Lf-Nmr Combined With Electronic Nose To Analyze The Quality Changes Of Refrigerated Rainbow Trout Treated With Composite Preservative, Shen Qiuxia, Zhu Keyong, Li Mingyuan, Qian Yang, Xu Tongtong, Wu Lichuan, Yuan Yang

Food and Machinery

In order to study the effect of composite preservatives (chitosan, tea polyphenols and lemon juice) on the quality of rainbow trout fillets during storage, The fresh-keeping effects were listed as follows: texture, pH, TBA, TVB-N and the total number of colonies. LF-NMR and electronic nose technology were used to explore the changes of moisture content and volatile components during the storage. The results showed that the composite preservative group could better maintain the texture characteristics of fillets compared with the control group, and at the same time, it also could delay the TBA value, TVB-N value and total viable counts …

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Cherry Defect Detection And Recognition Based On Machine Vision, Pei Yuekun, Lian Mingyue, Jiang Yanchao, Ye Jiamin, Han Xinxin, Gu Yu Dec 2019

Cherry Defect Detection And Recognition Based On Machine Vision, Pei Yuekun, Lian Mingyue, Jiang Yanchao, Ye Jiamin, Han Xinxin, Gu Yu

Food and Machinery

Based on the machine vision technology, convolutional neural network (CNN) was used to detect and recognize, and verified the cherry defects. The results showed that the recognition accuracy of intact cherry was 99.25%, with the average recognition accuracy of defective cherry of 97.99%, and the recognition speed was 25 per second. Compared with other research methods, this method could accurately detect and identify various types of defects.

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Isolation And Identification Of Epimedium In Improving Sleep Function Of Mice, Hou Yunfei, Xu Deping Dec 2019

Isolation And Identification Of Epimedium In Improving Sleep Function Of Mice, Hou Yunfei, Xu Deping

Food and Machinery

Epimedium extracts was roughly separated by macroporous resin, and screened by mouse sleep aid and autonomic activity model. The active separation component is further screened by MCI and ODS chromatography column to separate the effective components to obtain 4 monomer ingredients. Identified by nuclear magnetic resonance structure, the four monomers were: epimedin C, epimedin B, icariin, icarisid. The results showed that epimedin C and icariin effectively increased the rate of sleep in mice, prolonged the sleep time, and reduced the number of activities and standing times. And the effect of epimedin C is better. The main functional component of epimedium …

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Study On The Nutrient Composition And Antioxidant Activity Of Highland Barley Bran, Xiang Zhuoya, Xia Chen, Yang Kaijun, Liu Tinghui, Chen Jian, Zhu Yongqing, Xun Guolun, Zhang Yingjiao, Lin Changbin, Huang Qiaolian Dec 2019

Study On The Nutrient Composition And Antioxidant Activity Of Highland Barley Bran, Xiang Zhuoya, Xia Chen, Yang Kaijun, Liu Tinghui, Chen Jian, Zhu Yongqing, Xun Guolun, Zhang Yingjiao, Lin Changbin, Huang Qiaolian

Food and Machinery

In order to improve the comprehensive utilization and additional value of highland barley bran, the nutritional components of highland barley bran were explored. The results showed that starch, protein and crude fiber were the main components of the two kinds of highland barley bran, and the contents of crude protein, crude fiber and ash were higher than those of highland barley whole grains. Among them, the content of Mg, P and Ca were high, and amino acids were abundant. The content of total polyphenols was 6.30 mg/g and 9.05 mg/g, respectively, and anthocyanins of black highland barley bran were 7.0 …

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Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves, Zhang Yingmin, Ren Guangyue, Qu Zhanping, Jin Liwei, Duan Xu, Zhang Ledao Dec 2019

Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves, Zhang Yingmin, Ren Guangyue, Qu Zhanping, Jin Liwei, Duan Xu, Zhang Ledao

Food and Machinery

In order to optimize the hot air drying process of fresh sweet potato leaves and improve its drying quality, the pretreatment of sweet potato leaves before hot air drying was carried out by ultrasonic and blanching, and different ultrasonic power, temperature, time and proportion of blanching liquid, temperature. The effect of time on chlorophyll, rehydration, chromatic aberration, drying characteristics, energy consumption and microstructure of sweet potato leaves after hot air. The experimental results showed that the optimal ultrasonic conditions are: time 10 min, power 300 W, temperature 40 ℃, the ultrasonic pretreatment of sweet potato leaves has a higher drying …

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Determination Of 19 Kinds Of Organchlorine Pesticide Residues In Apple-Pear By Using Gas Chromatography-Mass Spectrometry Coupled With Solid-Phase Extraction, Yao Yunheng, Bai Longlü, Wu Lunpeng, Wu Xinzi, Yi Tao, Qin Zhenning, Ren Xiuli Dec 2019

Determination Of 19 Kinds Of Organchlorine Pesticide Residues In Apple-Pear By Using Gas Chromatography-Mass Spectrometry Coupled With Solid-Phase Extraction, Yao Yunheng, Bai Longlü, Wu Lunpeng, Wu Xinzi, Yi Tao, Qin Zhenning, Ren Xiuli

Food and Machinery

An analytical method for the simultaneous determination of 19 kinds of organochlorine pesticides in apple-pear was established based on optimized solid-phase extraction coupled with gas chromatography-mass spectrometry（SPE-GC/MS）. Different extraction conditions, included extraction solvent, extraction solvent volume, sample weight, solid phase extraction clean-up and eluent were optimized during the sample pretreatment. The quantification were analyzed by GC/MS in selected ion monitoring （SIM） mode and the external standard method. The method showed good linearity (R2≥0.996 7) for all the pesticides. The recoveries at three spiked levels (20, 40, and 200 μg/kg) ranged from 86.1% to 108.9% with the relative standard …

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The Pseudophase Model Interpretation For The Antioxidant Efficiency Of Ferulic Acid And Its Alkyl Esters In Oil-In-Water Emulsion, Huang Shirong, Wan Hui, Yan Sinian, Chen Dongfang Dec 2019

The Pseudophase Model Interpretation For The Antioxidant Efficiency Of Ferulic Acid And Its Alkyl Esters In Oil-In-Water Emulsion, Huang Shirong, Wan Hui, Yan Sinian, Chen Dongfang

Food and Machinery

Four ferulic acid alkyl esters were obtained by the direct esterification reaction of ferulic acid with the respective alcohols (ethanol, butanol, octanol and dodecanol). The antioxidant efficiencies of ferulic acid and its alkyl esters in bulk methanol solution and in 2∶8 rapeseed oil-in-water emulsions were determined by the DPPH assay and the Schaal oven test, respectively. Results showed that ferulic acid had the highest antioxidant efficiency in methanol solution, with its DPPH scavenging abilities 0.967 mmol Trolox/mol. Ferulic octyl ester has a maximum of antioxidant efficiency in rapeseed oil emulsions. For the emulsions with the addition of ferulic octyl ester …

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Development Countermeasures Of Banana Industrial Chain Based On Its Storage Processing, Liu Zhongyi, Ma Qiyu, Fu Man, Gong Shouji, Huang Hai, Chen Deqiang, Huang Li Dec 2019

Development Countermeasures Of Banana Industrial Chain Based On Its Storage Processing, Liu Zhongyi, Ma Qiyu, Fu Man, Gong Shouji, Huang Hai, Chen Deqiang, Huang Li

Food and Machinery

Aiming at the lack of key link in banana industry chain, a new concept of ‘storage processing’ was put forward, including the storage-products and the relative processing technology. Restricted by the absence of key node in industrial chain, banana processing industry is always difficult to achieve substantive breakthrough. Based on modern food processing technologies, such as integrated crushing, browning control, thickening, low temperature preservation or drying, the whole banana fruit is processed into full fruit banana sauce or full fruit banana powder, by developing some storable and easy-to-mix whole jam or whole fruit powder. This can effectively achieve the storage …

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Research Progress Of Molecular Imprinting Technology Based On Boron Affinity Strategy, Xu Fei, Guo Meng, Ye Tai, Yuan Min, Cao Hui, Yu Jingsong, Yuan Ran, Xu Xiaozhe, Shi Jinghao, Yuan Hongen Dec 2019

Research Progress Of Molecular Imprinting Technology Based On Boron Affinity Strategy, Xu Fei, Guo Meng, Ye Tai, Yuan Min, Cao Hui, Yu Jingsong, Yuan Ran, Xu Xiaozhe, Shi Jinghao, Yuan Hongen

Food and Machinery

Boron affinity molecular imprinting technology has the advantages of high imprinting efficiency, strong affinity, and the combination and release of pH regulation because of the reversible covalent binding of boric acid ligands to cis-dihydroxy compounds, and it is widely used in separation and enrichment of cis-diol complexes base molecule. We introduced the application of boron affinity molecular imprinting technology in the identification and enrichment of nucleotides, sugars, glycoproteins, cells and bacteria, and prospected for the future development of this technology.

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Modeling And Experimental Verification Of Freeze Concentration (And Freeze Desalination) Progress Based On Characterizing The Volumetric Increment Of Materials, Ding Zhongxiang, Qinfrankg F, Yuan Jiaojiao, Jiang Runhua, Huang Simin, Shao Youyuan Dec 2019

Modeling And Experimental Verification Of Freeze Concentration (And Freeze Desalination) Progress Based On Characterizing The Volumetric Increment Of Materials, Ding Zhongxiang, Qinfrankg F, Yuan Jiaojiao, Jiang Runhua, Huang Simin, Shao Youyuan

Food and Machinery

A mathematical model was established to characterize the freeze concentration process based on the volume increase of materials, which was correlated with the crystallinity of the solution. The relationship between the height of liquid column and the solute concentration was measured on a multi-pass freeze concentrator. The results were compared with the model prediction and were used for model modification and the goodness of fit was high. The crystallization rate error was within 5%.

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Reconstruction Of Surface 3d Model Of Brown Rice Based On Point Cloud Data, Wu Jing, Tang Xiaohua, Yang Siping, An Jiaqiang, Li Tianjiao, Yang Jinshan Dec 2019

Reconstruction Of Surface 3d Model Of Brown Rice Based On Point Cloud Data, Wu Jing, Tang Xiaohua, Yang Siping, An Jiaqiang, Li Tianjiao, Yang Jinshan

Food and Machinery

In view of the morphological and structural characteristics of brown rice, use the non-contact laser scanning technology to acquire original point cloud on brown rice surface in the multi-section circular scanning way. The Poisson reconstruction algorithm is used to reconstruct the smoothed point cloud with normal information to obtain the ideal three-dimensional model of brown rice surface. The results show that the reconstructed brown rice model has smooth surface, clear outline, and obvious details such as rice ditch and germ, which can provide an effective digital model for the later improvement of rice processing technology.

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Release Condition And Sustained-Release Behavior Simulation Of Grass Carp (Ctenopharyngodon Idella) Fish Oil Microcapsule Core Material, Liu Xiaoli, Wei Changqing, Xia Wenshui Dec 2019

Release Condition And Sustained-Release Behavior Simulation Of Grass Carp (Ctenopharyngodon Idella) Fish Oil Microcapsule Core Material, Liu Xiaoli, Wei Changqing, Xia Wenshui

Food and Machinery

With grass carp fish oil as core material, soybean protein isolate and chitosan as composite wall material, fish oil microcapsules were prepared by ultrasonic assisted homogenization and spray drying. In order to determine the release performance of core materials under different storage temperature, relative humidity and light intensity, the release kinetics of microcapsules under different storage conditions were investigated. The results indicated that release kinetic equations were significant and credible, with R2 greater than 0.97. Moreover, the release mechanism parameters were fouls less than 1 under theconditions of 4~50 ℃ and 34% relative humidity, which belonged to the diffusion-limited …

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Preparation And Characterization Of New High-Potency Dipeptide Sweetener, Mu Xiaoqing, Yan Rian, Tan Qikun, Hu Jing, Zhou Hua Dec 2019

Preparation And Characterization Of New High-Potency Dipeptide Sweetener, Mu Xiaoqing, Yan Rian, Tan Qikun, Hu Jing, Zhou Hua

Food and Machinery

N-{N-[3-methyl-3-(3,4-methylenedioxyphenyl) butyl]-α-L-aspartyl}-L-phenylalanine methyl ester is a new sweetener of neotame analogues. In this paper, to synthesize this sweetener, designed the strategy to obtain the key intermediate 3-methyl-3-(3,3- methylenedioxyphenyl) butyraldehyde. Use 3,4-methylenedioxybenzenboronic acid and 3,3-dimethylacrylic acid as starting material through Heck reaction, esterification and DIBAL-H reduction to get the intermediate successfully. Then the target sweetener was synthesized by the reductive amination of 3-methyl-3-(3,4-methylenedioxyphenyl) butyraldehyde with aspartame, which was catalyzed by palladium/carbon under the hydrogen atmosphere. The structure of the final product was identified by NMR, IR and HRMS, and the results matched with the desired sweetener. After being verified by sensory …

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In-Situ Adsorption Kinetics Of Macroporous Resin On Natamycin, Zheng Yingying, Wang Dahong, Xu Peng, Shen Wenhao, Zhang Ying Dec 2019

In-Situ Adsorption Kinetics Of Macroporous Resin On Natamycin, Zheng Yingying, Wang Dahong, Xu Peng, Shen Wenhao, Zhang Ying

Food and Machinery

In this study, the static adsorption behavior and desorption effects of 9 kinds of macroporous resins on natamycin were investigated. The static adsorption kinetics and isothermal adsorption process of the resins were discussed. The in-situ adsorption effects of the macroporous resins on natamycin were also studied in Streptomyces natalensis HW-2 fermentation broth. The results showed that the adsorption and desorption effects of HPD300 and HPD450 resins on natamycin were better, the adsorption rates were 83.47% and 96.14%, respectively. The desorption rates were 95.22% and 85.42%, respectively, and the adsorption capacity was 0.63 and 0.72 mg/g dry resins, respectively. HPD450 was …

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Research On Apple Classification Algorithm Based On Homomorphic Filtering And Improved K-Means Algorithm, Wang Yangyang, Huang Xun, Chen Hao, Huang Lun, Lei Yangbo Dec 2019

Research On Apple Classification Algorithm Based On Homomorphic Filtering And Improved K-Means Algorithm, Wang Yangyang, Huang Xun, Chen Hao, Huang Lun, Lei Yangbo

Food and Machinery

Homomorphic filtering and improved k-means algorithm were used to solve the problem of apple surface reflection and apple shadow caused by uneven light during apple grading. Before homomorphic filtering, the apple image was converted from RGB space to HSV space. Then the V component of HSV space was enhanced by homomorphic filtering to minimize the impact of uneven light. For the traditional K-means clustering algorithm, distance measurement method, determination of clustering number and initial center point were newly added, which can better remove the influence of apple shadow on image segmentation. The Qin Guan apples in Fu Xian county of …

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Liquor Hop Contour Detection Based On Image Processing, Yang Jingxian, Ren Xiaohong Dec 2019

Liquor Hop Contour Detection Based On Image Processing, Yang Jingxian, Ren Xiaohong

Food and Machinery

Based on the traditional experience of liquor-receiving according to liquor hop, Computer vision is used instead of human eyes, the video images of liquor-receiving is captured by CCD, and the images of hops with different liquor degrees are preprocessed by histogram equalization and image corrosion to eliminate the influence of high light noise. Then hops contour is compared with different edge detection algorithms. Besides, the combination of OTSU algorithm and Canny edge detection algorithm can better realize the segmentation of hops and background, and clear edge contour is extracted. Through the pattern recognition of Daqing flower and Xiaoqing flower images, …

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Effect Of Thickness On Moisture Transfer During Far-Infrared Drying Of Dioscorea Opposite, Zhou Siqing, Duan Xu, Ren Guangyue, Zhang Meng, Ma Li, Che Xinzi Dec 2019

Effect Of Thickness On Moisture Transfer During Far-Infrared Drying Of Dioscorea Opposite, Zhou Siqing, Duan Xu, Ren Guangyue, Zhang Meng, Ma Li, Che Xinzi

Food and Machinery

The water diffusion characteristics of drying dioscorea opposite during by far infrared were investigate. The dehydration of Dioscorea opposite by Far-infrared drying equipment. The technology of low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were applied to measured moisture content of D. opposite during drying. Comprehensive consideration results of LF-NMR, MRI, drying curve and drying rate. Water diffusion characteristics of D. opposite with different slice thickness (4, 8, and 12 mm) during drying were analyzed, and the thin-layer drying were modeled. The results showed that the drying rate shortly and rapidly increased and then gradually decreased. The …

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Legislative Review And Optimization Of The Crimes In The Field Of Food Safety In China, Yin Wei Dec 2019

Legislative Review And Optimization Of The Crimes In The Field Of Food Safety In China, Yin Wei

Food and Machinery

According to the legal text and the practice of operation, the current Chinese criminal legislation on food safety mainly includes the regulations of food operators and food safety regulators. However, many problems were found currently in the relevant legislation on crimes in Chinese food safety, including neglecting the social characteristics of the victims, violating the principles of the entire process of food safety control, and seriously incompatible with social hazards. Therefore, it is necessary to improve the legal status of victims-priority in economic compensation, and establish a food safety offense system based on the principle of full-process control. It is …

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Variation In Physicochemical Properties And Microbial Diversity During The Progression Of Efflorescence On The Surface Of Douchi, Zhu Minfang, Zhang Lu, Ye Yunhua, Liao Hui Dec 2019

Variation In Physicochemical Properties And Microbial Diversity During The Progression Of Efflorescence On The Surface Of Douchi, Zhu Minfang, Zhang Lu, Ye Yunhua, Liao Hui

Food and Machinery

The changes in basic physicochemical properties and microbial diversity of Douchi before and after efflorescence of the surface were evaluated. The physicochemical properties were investigated via determining the content of moisture, ash, crude protein, crude fat, total sugar, reducing sugar, total acid, and amino nitrogen, along with the amino acid composition. The microbial diversity was measured by Illumina Miseq sequencing. The results showed that, with the progress of efflorescing, the ash and total sugar content of Douchi exhibited insignificant changes, and the crude fat, reducing sugar and total acid content showed a downward trend as a whole. The moisture content …

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Effect Of Boletus Edulis Polysaccharides On Liver Protection To Ccl4-Induced Acute Hepatic Damage Mice, Zheng Qiaoran, Zhang Heng, Li Wenfeng, Tao Wen, Zhou Feng, Gao Xiaoxu Dec 2019

Effect Of Boletus Edulis Polysaccharides On Liver Protection To Ccl4-Induced Acute Hepatic Damage Mice, Zheng Qiaoran, Zhang Heng, Li Wenfeng, Tao Wen, Zhou Feng, Gao Xiaoxu

Food and Machinery

The mice in the treatment group were administrated with the BEP at doses of 200, 400, and 800 mg/(kg BW·d) for 30 consecutive days. The liver injury model was established by intraperitoneal injection of CCl4. The alanine transaminase (ALT), aspartate transaminase (AST) contents in serum, and superoxide dismutase (SOD), malondialdehyde (MDA), glutathione peroxidase (GSH-Px) and glutathione (GSH) levels in liver were measured. Meanwhile, a hepatic pathological examination was conducted. The results of this study showed that Boletus edulis polysaccharides could, to some extent, protect mice from CCl4-induced liver injury. In addition, Boletus edulis polysaccharides significantly prevent …

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Purification Of Antioxidant Peptides From The Meat Of Oncomelania Sinensis And Its In Vivo And In Vitro Of Mice Activity, Wu Mingze, Wang Xiao, Hu Xianghao, Ma Qinglin, Li Yanan, Dong Danhua, Gao Peng, Dai Long Dec 2019

Purification Of Antioxidant Peptides From The Meat Of Oncomelania Sinensis And Its In Vivo And In Vitro Of Mice Activity, Wu Mingze, Wang Xiao, Hu Xianghao, Ma Qinglin, Li Yanan, Dong Danhua, Gao Peng, Dai Long

Food and Machinery

Ultrafiltration, macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used to separate and purify the enzymatic hydrolysate of Chinese roundabout meat. DPPH free radical scavenging rate, ABTS radical scavenging rate, iron reduction capacity (FRAP) and oxygen free radical absorbability (ORAC) were used as indicators to prepare antioxidant peptides with high purity and strong antioxidant activity. Enzyme activity and MDA production were measured. The results showed that the antioxidant activity of the enzyme hydrolysate after ultrafiltration was the strongest when the molecular weight was ＜1 kDa. Macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used …

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Study On Antioxidant Active Components Of Potatoes, Kou Tingting, Chen Jin, Fan Yanli, Zhang Huiling Dec 2019

Study On Antioxidant Active Components Of Potatoes, Kou Tingting, Chen Jin, Fan Yanli, Zhang Huiling

Food and Machinery

The content of total polyphenols and flavonoids in eight varieties of potatoes grown in Ningxia was analyzed, and the type and content of phenolic acids in potatoes were determined by high performance liquid chromatography (HPLC). The scavenging capacity of 8 varieties of potatoes against superoxide anions, hydroxyl groups, DPPH, ABTS and ferric iron reduction capacity of FRAP were compared by in vitro antioxidant evaluation model. The results were shown as follows. The highest polyphenol content in Heimeiren was 400.38 mg/100 g, and the lowest in Xiabodi was 233.93 mg/100 g. The highest content of flavonoids was 107.39 mg/100 g in …

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Effect Of Subcritical Extraction On Quality Of Upper Surplus Tobacco Leaves, Yao Qian, Ma Yiqiong, Wang Xinzhong, Cheng Liangkun, Sun Jiuzhe, Chen Wei, Liu Chao, Wang Baolin, Ma Bobo, Yang Yongfeng Dec 2019

Effect Of Subcritical Extraction On Quality Of Upper Surplus Tobacco Leaves, Yao Qian, Ma Yiqiong, Wang Xinzhong, Cheng Liangkun, Sun Jiuzhe, Chen Wei, Liu Chao, Wang Baolin, Ma Bobo, Yang Yongfeng

Food and Machinery

In order to classify the use direction of subcritical extraction technology in upper surplus tobacco of Henan, three upper surplus tobacco of Henan were used as materials and were extracted by dimethyl ether and butane, to evaluate the quality variation and characteristic of subcritical extraction sample from three aspects of conventional chemical component, mainstream smoke content and sensory quality, by normal sample as control. The result showed that: ① The subcritical extraction technique does not introduce extractant into the treatment of tobacco leaves. ② Subcritical extraction tobacco’s nitrogen, nicotine and protein content decreased significantly, and reach significant level with control, …

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Optimization On Fermentation Conditions And The Antioxidant Characteristics Of Chinese Quinoa Rice Wine, Zhang Wengang, Zhang Jie, Dang Bin, Yang Xijuan Dec 2019

Optimization On Fermentation Conditions And The Antioxidant Characteristics Of Chinese Quinoa Rice Wine, Zhang Wengang, Zhang Jie, Dang Bin, Yang Xijuan

Food and Machinery

Conditions for the production of Chinese quinoa rice wine by liquefaction method were optimized using Qingli 2 as raw material, and the changes of antioxidant characteristics of the fermentation liquid were studied. Results showed that quinoa optimized liquefaction parameters were: high temperature α-amylase dosage of 6 U/g, liquefaction temperature 95 ℃, time 50 min. The optimal saccharification processes for quinoa was saccharification enzyme dosage of 100 U/g, saccharification temperature of 70 ℃ and saccharification time of 150 min. The best main fermentation conditions of the quinoa saccharide were: material to water ratio of 1∶4 （g/mL）, yeast addition amount of 4.0%, …

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Effect Of Cold Maceration Treatments On Color Quality And Flavor Characteristics Of Dry Red Wine, Li Binbin, Du Zhancheng, Wu Min, Zhou He, Li Xuewen Dec 2019

Effect Of Cold Maceration Treatments On Color Quality And Flavor Characteristics Of Dry Red Wine, Li Binbin, Du Zhancheng, Wu Min, Zhou He, Li Xuewen

Food and Machinery

The effects of cold maceration(CM) temperature and time on the color index and flavor characteristics of dry red wine were investigated with Merlot grape as the test material, and the comprehensive evaluation was carried out by principal component analysis. The results showed that CM could increase the content of phenolic substances in wine, extend the macerating time was beneficial to the accumulation of total pigments, and improve the color and stability of wine. Quantitative description analysis showed that CM temperature and time significantly affected the quality of wine aroma characteristics and taste, the aroma intensity was positively correlated with the …

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Study On The Quality And Flavor Of Ham-Flavored Fermented Meat Products, Hou Tingting, Liu Xin, Tian Xuezong, Piao Chunxiang, Cui Mingxun, Li Guanhao Dec 2019

Study On The Quality And Flavor Of Ham-Flavored Fermented Meat Products, Hou Tingting, Liu Xin, Tian Xuezong, Piao Chunxiang, Cui Mingxun, Li Guanhao

Food and Machinery

Fermented ham generally has a high salt content. Excessive sodium intake could cause cardiovascular diseases. In order to reduce the content of sodium salt in ham and improve its nutritional characteristics, the effect of substituting 30% sodium chloride by potassium lactate and L-arginine in some physicochemical characteristics of dry-cured ham, including color, moisture content, protein content, texture characteristics, thiobarbitur acid value and flavor throughout the post-salting stage, was evaluated. The results showed that the substituting 30% sodium chloride with different ratios of potassium lactate and L-arginine could effectively reduce the sodium content in fermented meat products while these substituting did …

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Nutrient Analysis Of The Fine Wheat Bran Powder And Its Application In Bread Making, Lan Xiaoguang, Wang Ning, Wang Xufeng, Wang Fengling Dec 2019

Nutrient Analysis Of The Fine Wheat Bran Powder And Its Application In Bread Making, Lan Xiaoguang, Wang Ning, Wang Xufeng, Wang Fengling

Food and Machinery

The fine wheat bran powder was separated from wheat bran through grinding bran with cutting machine combined with spraying and screening. Analysis of its nutrient composition, the effects of the fine wheat bran powder on the nutrients of flour as well as its baking characteristics were studied by determining the dough rheological properties and baking experiments. The results showed that the protein and dietary fiber content of the fine wheat bran powder were up to 15.8% and 33.6%, respectively, which was rich in potassium, calcium, iron and other minerals. With the increasing of the fine wheat bran powder in the …

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Research Progress On Extracting Chitin From Shrimp Shells By Ionic Liquids, Li Yan, Gao Jing, He Xiaoyan, Yan Laixi Dec 2019

Research Progress On Extracting Chitin From Shrimp Shells By Ionic Liquids, Li Yan, Gao Jing, He Xiaoyan, Yan Laixi

Food and Machinery

In this paper, the extraction of chitin from shrimp shells with ionic liquids was reviewed in terms of the dissolution characteristics of chitin and shrimp shells in ionic liquids, and composition analysis and structure characterization of the chitin extract. Provide a theoretical basis for utilization of shrimp waste.

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Research Progress On Processing Technology Of Low-Salt Meat Products, Yu Tao, Xu Qian, Niu Xiyue, Yu Jing, Yin Yanling, Lu Ye Dec 2019

Research Progress On Processing Technology Of Low-Salt Meat Products, Yu Tao, Xu Qian, Niu Xiyue, Yu Jing, Yin Yanling, Lu Ye

Food and Machinery

This article described the current status of low-salt meat processing technology at home and abroad in recent years, and discussed the research progress of low-salt processing of meat products from three aspects: necessity, route and process of salt reduction processing. Some suggestions was given for the problems arisen in the studies, and the technology had been prospected in the future research progress.

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Efficacy And Research Status Of Rose Hip, Fang Zhe, Fang Lisha, Gao Ran, Zhao Yuhong Dec 2019

Efficacy And Research Status Of Rose Hip, Fang Zhe, Fang Lisha, Gao Ran, Zhao Yuhong

Food and Machinery

The chemical components, pharmacologic action, security and the development and utilization of rose hips were summarized in this review. It is hoped that national and international research results can be popularized and utilized. Furthermore, the key points, difficulties and the developments of rose hips were also prospected.

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