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2023

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Articles 121 - 150 of 13836

Full-Text Articles in Life Sciences

The Influence Of Drying Methods On The Physicochemical, Functional, And Antioxidant Properties Of Passion Fruit Peel, Liu Zhaohan, Yang Tongxiang, Xu Hanshan, Li Xuejing, Chen Junliang, Ren Guangyue, Duan Xu Dec 2023

The Influence Of Drying Methods On The Physicochemical, Functional, And Antioxidant Properties Of Passion Fruit Peel, Liu Zhaohan, Yang Tongxiang, Xu Hanshan, Li Xuejing, Chen Junliang, Ren Guangyue, Duan Xu

Food and Machinery

Objective: This study aimed to investigate the effects of drying methods on passion fruit peels. Methods: Passion fruit peels were treated with microwave vacuum freeze-drying, vacuum freeze-drying, heat pump drying, and far-infrared radiation drying. The drying characteristics, rehydration ratio, color difference, dietary fiber, functional properties, microstructure, total phenolic content, total flavonoid content, and antioxidant properties were measured and determined respectively. Results: Heat pump-dried passion fruit peels had poor rehydration ratio and functional properties. Microwave vacuum freeze drying reduced the drying time by 53% when compared tp far-infrared radiation drying, and the microwave vacuum freeze-dried treated passion fruit peels had a …

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Optimization Of Extraction Process And Antioxidant Activity Of Total Flavonoids From Aloe Vera Stir-Fry Products, Zeng Lingqin, Guo Jiangtao, Liu Jie, Chen Zhengyuan, Xu Jiahong Dec 2023

Optimization Of Extraction Process And Antioxidant Activity Of Total Flavonoids From Aloe Vera Stir-Fry Products, Zeng Lingqin, Guo Jiangtao, Liu Jie, Chen Zhengyuan, Xu Jiahong

Food and Machinery

Objective: To optimize the extraction process of total flavonoids from Aloe vera stir-fry products and investigate its antioxidant activity. Methods: Single factor test and response surface method were used to optimize the extraction process, The content of total flavonoids in Aloe vera raw and fried products from different areas was determined by UV spectrophotometry,The antioxidant activity was studied by DPPH·, ABTS+·, ·OH and FRAP methods, the correlation between total flavonoids yield and antioxidant activity was analyzed by Pearson correlation. Results: The optimal extraction conditions were as follows soaking time 3 h, ultrasonic time 15 min, ethanol volume fraction …

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Study On Heat-Resistant Powder Of Lactobacillus Plantarum Microcapsule, Liu Yanxia, Guan Junjun, Cui Yaoming Dec 2023

Study On Heat-Resistant Powder Of Lactobacillus Plantarum Microcapsule, Liu Yanxia, Guan Junjun, Cui Yaoming

Food and Machinery

Objective: This study aimed to improve the heat tolerance of Lactobacillus plantarum. Methods: On the basis of the previous research on the microcapsule emulsion, a kind of powder was prepared by spray drying with 2-hydroxypropyl-β-cyclodextrin (2-HP-β-CD). The response surface method is used to optimize different parameters. Its morphology was observed by light microscope and electron microscope, and the particle size was determined by laser particle size analyzer and Zeta potential analyzer; the absorbance change was measured by spectrophotometer, and heat resistance test was carried out by oven heating. Results: With the increase of the ratio …

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Effect Of High Foam Ability Corn Glutelin Hydrolysate On Quality Of Chiffon Cake, Fan Guangqi, Liu Xiaolan, Zheng Xiqun, Wang Juntong, Zhao Wanhong Dec 2023

Effect Of High Foam Ability Corn Glutelin Hydrolysate On Quality Of Chiffon Cake, Fan Guangqi, Liu Xiaolan, Zheng Xiqun, Wang Juntong, Zhao Wanhong

Food and Machinery

Objective: This study aimed to provide a new direction for the application of protease restriction modification technique in corn protein. Methods: Corn glutelin was extracted from corn gluten meal. The response surface method was used to optimize the hydrolysis conditions of corn glutelin hydrolyzed by alcalase and protamex. The effects of different hydrolysates on the foam properties of corn glutelin and the additional amount on the quality of chiffon cake were investigated. Results: The optimal hydrolysis conditions for the protease alcalase and protamex on corn gluten were: pH 8, temperature 60 ℃, enzyme dosage 3%, pH 7, temperature 50 ℃, …

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Optimization The Process Of Increasing The Content Of Slowly Digestible Starch In Highland Barley By Β-Amylase, Li Yan, Liu Juan, Song Xiaofan, Sun Kangna, Chen Fuzhang, Yuan Zhenzhen Dec 2023

Optimization The Process Of Increasing The Content Of Slowly Digestible Starch In Highland Barley By Β-Amylase, Li Yan, Liu Juan, Song Xiaofan, Sun Kangna, Chen Fuzhang, Yuan Zhenzhen

Food and Machinery

Objective: This study aimed to explore a kind of food with low glycemic index (GI) and SDS serial products. Methods: Using highland barley powder as raw material. The optimal enzymolysis conditions were determined by single factor test and response surface test. The hypoglycemic activity of α-glucosidase and α-amylase in vitro was evaluated. Results: The content of slow digestion starch in the enzymolysis highland barley powder reached the highest of 16.55%, under the control of the conditions of 60 U/g β-amylase, 3.5 h enzymolysis time, 51 ℃ enzymolysis temperature, and 1∶12 (g/mL) solid to liquid ratio. Meanwhile, the …

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Progress In The Effect Of Oligosaccharide Modification On Gelability Of Egg White Protein, Zhang Gensheng, Su Wenwen, Xu Guiyang, Su Lirui, Fei Yingmin Dec 2023

Progress In The Effect Of Oligosaccharide Modification On Gelability Of Egg White Protein, Zhang Gensheng, Su Wenwen, Xu Guiyang, Su Lirui, Fei Yingmin

Food and Machinery

Egg white protein is a high-quality protein with high nutritional value and a variety of functional properties. The oligosaccharides can be covalently bound to the egg white protein through the glycosylation reaction, and the functional properties of the conjugates were improved compared with the natural egg white protein. In this review, the gel mechanism of oligosaccharide-egg white protein conjugates was reviewed, and the influencing factors of oligosaccharide-modified egg albumin gels were discussed. Moreover, effects of oligosaccharides on the functional properties of egg albumins were summarized, and the processing and application of oligosaccharide-modified egg albumin were prospected.

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Research Progress In Extraction Technology And Biological Activity Of Oleuropein, Guo Weiping, Lu Xu, Chu Zejun, Luo Denglin, Xiang Jinle, Xu Yunfeng Dec 2023

Research Progress In Extraction Technology And Biological Activity Of Oleuropein, Guo Weiping, Lu Xu, Chu Zejun, Luo Denglin, Xiang Jinle, Xu Yunfeng

Food and Machinery

The review summarized the latest domestical and international research progress in the biosynthesis pathway, safety, extraction process, and biological activity of oleuropein in recent years. The problems in the olive industry was analyzed and its future development direction was prospected.

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Comparison And Suggestions Of Food For Special Medical Purposes In Registration Management System At Home And Broad, Chen Hanqi, Liu Min, Yu Zhen, Hu Kun, Chen Xuan, Liu Dongbo Dec 2023

Comparison And Suggestions Of Food For Special Medical Purposes In Registration Management System At Home And Broad, Chen Hanqi, Liu Min, Yu Zhen, Hu Kun, Chen Xuan, Liu Dongbo

Food and Machinery

The registration management system of food for special medical purposes （FSMP） in China has been initially established. But compared with other developed countries, China's FSMP industry started late, and its system needs to be supplemented and improved. This research briefly describes the registration management mode of FSMP in our countries, analyzes the problems and challenges faced at present, sorts out the registration management system of FSMP in the European Union, the United States and Japan. Suggestions are put forward from three perspectives: product research and development, product access, and approval process, In order to provide more choices for people's health …

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International Practice And Experience Of Mandatory Front Of Package Labels For Sugar-Sweetened Beverages: Evidence From Nutri-Grade Labeling In Singapore, Huang Zeying Dec 2023

International Practice And Experience Of Mandatory Front Of Package Labels For Sugar-Sweetened Beverages: Evidence From Nutri-Grade Labeling In Singapore, Huang Zeying

Food and Machinery

The policy evolution, standard rules, supporting measures and implementation effects of the nutri-grade labeling in Singapore were summarized based on collected materials about Nutri-Grade labeling from the official website of Singapore Ministry of Health and literatures. The practical experience of nutri-grade labeling in mandatory disclosure of sugar information in nutrition information, evaluation of multi-form sugar-sweetened beverages, and prohibition of advertising of high-sugar beverages has important implications for the implementation of mandatory FOP labeling of sugar-sweetened beverages in China.

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The Changes Of Flavor Substances Of Sweet And Sour Crispy Fish During The Deep-Frying Process, Fan Haiying, Yang Can, Qiao Mingfeng, Chen Lilan, Cai Xuemei, Yi Yuwen, Wang Wei Dec 2023

The Changes Of Flavor Substances Of Sweet And Sour Crispy Fish During The Deep-Frying Process, Fan Haiying, Yang Can, Qiao Mingfeng, Chen Lilan, Cai Xuemei, Yi Yuwen, Wang Wei

Food and Machinery

Objective: This study aimed to provide the theoretical foundation for the industrialization production of sweet and sour crispy fish. Methods: The changes of aroma and taste compounds were assessed by using the electronic-nose, electronic-tongue, GC-IMS, and automatic amino acid analyzer, along with the principal component analysis, clustering analysis and correlational analysis. Results: The results showed that the aroma response intensity increased and then decreased, and the taste response intensity increased during the deep-frying process. According to the GC-IMS analysis, a total of 46 aroma compounds were detected, including 7 aldehydes, 5 ketones, 10 alcohols, 9 esters, 4 olefins, 7 heterocyclic …

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The Effect Of Ultrasound Assisted Enzymatic Hydrolysis On The Physicochemical Properties And Flavor Characteristics Of Protein Peptides From Harpodon Nehereus, Lu Jianghui, Chen Yuewen, Fu Jingjing, Long Yongjie Dec 2023

The Effect Of Ultrasound Assisted Enzymatic Hydrolysis On The Physicochemical Properties And Flavor Characteristics Of Protein Peptides From Harpodon Nehereus, Lu Jianghui, Chen Yuewen, Fu Jingjing, Long Yongjie

Food and Machinery

Objective: This study aimed to solve the problems of low freshness, heavy bitterness, and poor flavor of protein peptides hydrolyzed by enzymes of Harpodon nehereus （HN）. Methods: Ultrasound assisted enzymatic hydrolysis method was used to prepare the HN protein peptides. Papain was selected as the catalyst to study the changes in particle size, hydrolysis degree, soluble peptide content, relative molecular mass distribution, free amino acid content, and electronic tongue flavor signal of the HN protein peptides under different ultrasound power （0, 120, 240, 480, 600 W）. The effect of different ultrasound intensities on the structure and flavor of HN protein …

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An Automatic High Throughput Colony Counter Based On Unet++ Segmentation Model, Shen Ying, Xie Feng, Wang Yulin, Tan Bo, Fan Jinxu Dec 2023

An Automatic High Throughput Colony Counter Based On Unet++ Segmentation Model, Shen Ying, Xie Feng, Wang Yulin, Tan Bo, Fan Jinxu

Food and Machinery

Objective: To improve the detection efficiency of the aerobic plate counter, to meet the requirements of quality management system of the inspection and testing institutions and the application of laboratory LIMS system. Methods: It was used to continuously collected of colonies image through the GigE industrial camera, variable lens and multiple light sources combined lighting system, at the same time the Unet++ segmentation model was used for image recognition processing and colony counting. Results: The colony counter had the characteristics of high collection efficiency, it only took 38 s to complete the image acquisition of one plate. It only took …

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Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms, Zhang Zhouli, Li Dong, Luo Si, Luo Xingyu, Yong Ping, Yi Da Dec 2023

Determination Of Mandipropamid Residues In Cucumber By Uplc-Ms, Zhang Zhouli, Li Dong, Luo Si, Luo Xingyu, Yong Ping, Yi Da

Food and Machinery

Objective： To establish a detecting method for mandipropamid residues in cucumber by UPLC-MS coupled with the positive ions mods of MRM. Methods： The cucumber samples were was extracted by ultrasonic acetonitrile and then were purified by dispersed solid phase extraction (QuEChERS). Cucumber solution diluted with ultrapure water, and filtered by 0.22 μm water phase. Then 0.1% formic acid water (A) and acetonitrile (B) were used as mobile phase for isocratic elution. Results： The results showed that a good linearity was obtained for the standard curve of the method, its correlation was high, R2=0.999 8. Its detection limit was …

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Strawberry Impact Collision Injury Analysis Based On Display Dynamics Simulation, Zhang Zhenjiang, Shi Jingxu, Guo Wushen, Wen Baogang, Zhang Xu Dec 2023

Strawberry Impact Collision Injury Analysis Based On Display Dynamics Simulation, Zhang Zhenjiang, Shi Jingxu, Guo Wushen, Wen Baogang, Zhang Xu

Food and Machinery

Objective: Aiming at the problem that strawberry quality was easy to be damaged under impact in processing process. Methods: The relationship among impact energy loss, internal stress and impact damage of strawberry during impact was studied by display dynamics simulation method. The impact of impact parameters on damage degree and sensitivity was analyzed by response surface method. Results: When the strawberry collides with the steel plate at 23 ms, the ratio of strawberry damage volume reached the maximum (7.83%), and at the same time, the impact energy loss (95.60 mJ) and internal stress (0.238 4 MPa) both reached their maximum …

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Experiments On Sheep Carcass Cutting With Ultrahigh Pressure Pure Water Jet, Qu Yudong, Wei Zhichao, Zhang Di, Su Jixin, Chen Zhengwen, Li Xin Dec 2023

Experiments On Sheep Carcass Cutting With Ultrahigh Pressure Pure Water Jet, Qu Yudong, Wei Zhichao, Zhang Di, Su Jixin, Chen Zhengwen, Li Xin

Food and Machinery

Objective: To reduce loss of lamb meat during mechanical cutting. Methods: Using a gantry-type ultra-high-pressure pure water jet cutting platform, different parameters were selected for testing according to different parts of the lamb carcass. Compared the cutting effects, identified the appropriate cutting parameters, and analyzed the cutting losses. Results: The experiments were conducted on several aspects such as room temperature lamb, frozen lamb, lamb chops, lamb spine, lamb legs, lamb neck, and bone removal for meat extraction. The effects of different parts of the lamb carcass and different experimental parameters on the cutting effect were clarified. Conclusion: The adaptability of …

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The Design Of Fuzzy Control System For Food Freezing Temperature Control, Liu Xiangyong, Gao Xuefei, Dong Qiang, Li Qiong Dec 2023

The Design Of Fuzzy Control System For Food Freezing Temperature Control, Liu Xiangyong, Gao Xuefei, Dong Qiang, Li Qiong

Food and Machinery

Objective: Improving the setting value adjustment ability of the speed control loop and temperature control loop of food entering the freezing tunnel. Methods: By treating the speed and temperature control circuits of the conveyor belt separately, a fuzzy control system for food freezing temperature control was designed. The control system included a proportional-integral-differential controller for the food conveyor roller speed, a proportional-integral controller for temperature regulation in the freezing tunnel, and a Takagi-Sugeno fuzzy controller to set the temperature set point of the temperature regulation proportional-integral controller. Results: When the mass flow rate of frozen food was increased from 650 …

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The Application Of Illustration In The Packaging Design Of New Tea Drinks, Wang Rui, Wang Hongwei Dec 2023

The Application Of Illustration In The Packaging Design Of New Tea Drinks, Wang Rui, Wang Hongwei

Food and Machinery

In recent years, China's new-style tea industry has shown a booming development, and the new-style tea market has become an arena for a new round of capital competition. In the context of the influx of new brands, how to shape their brand personalization has become critical. From the perspective of brand building, this paper takes the leading tea brands on the market as analysis cases, studies the application of illustration design in new tea packaging and its commercial added value, and discusses the application of illustration in new tea packaging.

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Browning Mechanism Of Indigo Juice During Processing Prevention And Control Technology, Ma Yongqiang, Li Dan, Yang Chenxi, Xue Qingzhuo, Han Chunran Dec 2023

Browning Mechanism Of Indigo Juice During Processing Prevention And Control Technology, Ma Yongqiang, Li Dan, Yang Chenxi, Xue Qingzhuo, Han Chunran

Food and Machinery

Objective: Indigo fruit juice is prone to browning during processing. Methods: A kinetic model was fitted by determining the changes in browning degree, vitamin C （VC） content, and 5-hydroxymethylfurfural （5-HMF） content of indigo fruit juice during the sterilization process. Results: The optimal conditions were obtained by single factor and response surface optimization test, and the changes of microbiological, physicochemical and sensory indexes of the optimized indigo juice were measured during storage at 4, 25 and 37 ℃ for 30 days. The results showed that the changes in Browning degree, VC and 5-HMF content were consistent with the …

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Effects Of Static Magnetic Field-Assisted Preservation On The Quality Of Blueberry, Zhou Yuyi, Yang Na, Meng Man, Wei Jian, Xu Xueming Dec 2023

Effects Of Static Magnetic Field-Assisted Preservation On The Quality Of Blueberry, Zhou Yuyi, Yang Na, Meng Man, Wei Jian, Xu Xueming

Food and Machinery

Objective: This study aimed to explore a new method to improve the blueberry quality during the preservation. Methods: Blueberries were stored at 4 ℃ for 7 days in 0, 3, 6 and 10 mT static magnetic fields respectively. Meanwhile, the apparent morphology, weight loss rate, decay rate, content of anthocyanidin and total phenol cell membrane permeability, superoxide dismutase activity and content of malondialdehyde of blueberries were analyzed. Results: The physicochemical properties of blueberries improved significantly with the increase of magnetic-field strength. Compared with the control, most of the blueberries treated by 10 mT static magnetic field remained plump during the …

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Effects Of Thawing Methods On Physicochemical Properties Of Microwave-Dried Beetroots, Liu Yan, Tang Xiaoxian, Gao Dan, Duan Zhenhua, Ren Aiqing Dec 2023

Effects Of Thawing Methods On Physicochemical Properties Of Microwave-Dried Beetroots, Liu Yan, Tang Xiaoxian, Gao Dan, Duan Zhenhua, Ren Aiqing

Food and Machinery

Objective: This study aimed to explore the best thawing method for beetroots in freeze-thaw pretreatment. Methods: The frozen beetroots were thawed using different thawing methods （room temperature thawing, running water thawing, refrigeration thawing, microwave thawing, and ultrasonic thawing）, and then the thawed beetroots were subjected to microwave drying. The effects of different thawing methods on the microwave drying time, rehydration ratio, color, betalains content, total phenolic content, and total flavonoids content of microwave-dried beetroots were evaluated. Results: The results showed that refrigeration thawing required the longest thawing time, but the thawing loss rate was the smallest and the rehydration ratio …

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Effects Of Ozone Sterilization Edible Combined With Coatings Chitosan On The Preservation Of Chilled Yellow Cattle, Xuan Wei, Li Tie, Xue Xijia, Yi Shumin Dec 2023

Effects Of Ozone Sterilization Edible Combined With Coatings Chitosan On The Preservation Of Chilled Yellow Cattle, Xuan Wei, Li Tie, Xue Xijia, Yi Shumin

Food and Machinery

Objective： This study aimed to study the preservation effect of ozone water sterilization combined with chitosan coating on cold fresh yellow cattle. Methods： Three groups were set up as follows: control group A (pure water treatment), experimental group B used 2% chitosan coating on cold fresh yellow cattle, and experimental group C used ozone water sterilization combined with 2% chitosan coating on cold fresh yellow cattle. The effect of ozone sterilization combined with chitosan coating on the preservation of cold fresh yellow cattle was examined using sensory score, chromaticity (L* and a* values), hanging loss rate, TVB-N …

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Effect Of Farming Region And Commercial Size On Nutrition And Flavor Quality Of Turbot （Scophthalmus Maximus）, Zhuang Xiaomei, Guo Quanyou, Zheng Yao, Wei Banghong, Yang Xu Dec 2023

Effect Of Farming Region And Commercial Size On Nutrition And Flavor Quality Of Turbot （Scophthalmus Maximus）, Zhuang Xiaomei, Guo Quanyou, Zheng Yao, Wei Banghong, Yang Xu

Food and Machinery

Objective: Investigating the effects of farming region and commercial size on the nutrition and flavor quality of Scophthalmus maximus. Methods: Farming turbot of three regions, namely, Rushan, Haiyang and Suizhong, and two typical commercially available sizes, 450～750 and 750～1 250 g, were selected for this study to compare their nutrient composition and flavor substances. Used principal component analysis and orthogonal partial least squares discriminant analysis to visualize the differences between different groups and to identify the nutritional indicators in differentiate farming region and commercial size. Results: The protein and collagen content of turbot in the Rushan and Haiyang regions …

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Comparative Studies On The Antioxidant And Anti-Inflammatory Activities Of Water Extracts From Eight Kinds Of Foods, Yang Hong, Tang Li, Li Yi, Yuan Hongxia, Li Qingshan Dec 2023

Comparative Studies On The Antioxidant And Anti-Inflammatory Activities Of Water Extracts From Eight Kinds Of Foods, Yang Hong, Tang Li, Li Yi, Yuan Hongxia, Li Qingshan

Food and Machinery

Objective： This study aimed to investigate the active ingredients, and their antioxidant and anti-inflammatory activities, as well as the correlation between each other of different food water extracts. Methods： Black rice, black soybean, black sesame, Auricularia auricula, diospyros lotus, black corn, oat and millet were selected for the comparison study of the content of total flavonoids and polyphenols in the aqueous extract, and then the 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, hydroxyl radical scavenging ability and iron ion reduction capacity were determined to evaluate their antioxidant activity. Furthermore, the NO and IL-6 inhibitory activities on Lipopolysaccharides (LPS) induced RAW264.7 cells were …

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Optimization Of Fermentation Process And Quality Evaluation Of Mulberry Jiaosu From Lactobacillus Plantarum, Wu Deguang, Deng Xuecong, Hu Zhihui, Zhou Yingbiao Dec 2023

Optimization Of Fermentation Process And Quality Evaluation Of Mulberry Jiaosu From Lactobacillus Plantarum, Wu Deguang, Deng Xuecong, Hu Zhihui, Zhou Yingbiao

Food and Machinery

Objective: To solve the problem of difficult preservation of fresh Mulberry, fresh Mulberry is fermented by Lactobacillus plantarum to produce Mulberry Jiaosu. Methods: Using fresh Mulberry juice as the raw material, Lactobacillus plantarum as strain and total phenol as index, the fermentation process of Mulberry Jiaosu was optimized by single factor test and response surface test. Results: The optimized fermentation conditions were as follows: fermentation time was 40 h, fermentation temperature was 32 ℃, inoculation amount was 25%, and the total phenol content of Mulberry Jiaosu was （43.48±0.67） μg/mL, which was 1.62 times that of non-fermented Mulberry juice. Conclusion: …

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Optimization Of Extraction And Antioxidant Activities Of Polyphenols From Honey Peachkernel By Ultrasonic-Assisted Enzymolysis Approach, Guo Mingyi, Deng Yan, Wang Tianxin, Zeng Chuantao, Wu Huachuang Dec 2023

Optimization Of Extraction And Antioxidant Activities Of Polyphenols From Honey Peachkernel By Ultrasonic-Assisted Enzymolysis Approach, Guo Mingyi, Deng Yan, Wang Tianxin, Zeng Chuantao, Wu Huachuang

Food and Machinery

Objective: This study aimed to explore the potential use of honey peach kernel as a by-product of characteristic agricultural product processing. Methods: The processing technology was optimized based on a single factor test and response surface test by analyzing the effects of enzyme addition amount, ultrasonic temperature, ethanol concentration, and ultrasonic time on the extraction amount of peach kernel polyphenols. Additionally, the antioxidant activities of the extracted polyphenols were studied. Results: The results showed that the optimal extraction parameters were as follows: enzyme adding quantity 5%, ultrasonic temperature 63 ℃, ethanol concentration 60%, and ultrasonic time 37 min. Under this …

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Study On The Effect Of Ultrasonic Aging Of Crude Baijiu After Second Distillation, Zhang Yingying, Chen Xuepeng, Yu Yougui, Tan Wenjun, Wu Jinlan, Dai Shan, Zheng Qing Dec 2023

Study On The Effect Of Ultrasonic Aging Of Crude Baijiu After Second Distillation, Zhang Yingying, Chen Xuepeng, Yu Yougui, Tan Wenjun, Wu Jinlan, Dai Shan, Zheng Qing

Food and Machinery

Objective: Accelerated manmade aging of base liquor after heavy distillation. Methods: A single factor experimental design method was adopted based on the study of impurity removal in second distillation of Luzhou-flavor crude Baijiu. The changes in the content of total acids and total esters in the liquor were used as indicators to preliminarily explore the effect of ultrasonic treatment conditions on the crude Baijiu. Results: The results showed that: among the three single factors of ultrasonic treatment power, temperature and time, there were varying degrees of differences between the levels of each individual factor; At an ultrasonic frequency of 45 …

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Process Optimization And Drying Characteristics Of Instant Noodles Mixed With Potato And Oat, Huo Rui, Kang Lianhe, Zhang Zhifen, Qiao Jianmin, Zhang Yuanyuan Dec 2023

Process Optimization And Drying Characteristics Of Instant Noodles Mixed With Potato And Oat, Huo Rui, Kang Lianhe, Zhang Zhifen, Qiao Jianmin, Zhang Yuanyuan

Food and Machinery

Objective: This study aimed to prepare a nutritious instant noodle with regional characteristics. Methods: The process was optimized using whole potato flour, oat flour, and wheat gluten flour as the basic ingredients. The sensory score, breakage rate, rehydration rate, texture characteristics and hot air-drying characteristics were measured. Results: The optimum process parameters for the potato-oatmeal noodles were as follows: 53% water addition, mixing for 10 min, maturing for 40 min and steaming for 12 min. Based on the drying model, the optimum drying conditions were determined to be 40 min at 90 ℃. Conclusion: The potato-oat instant noodles prepared under …

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Isolation And Characterization Of Microbes From Agricultural Fields And Their Evaluation For The Control Of Plant Pests, Hira Liaqat Ali, Sumaira Mazhar, Afeefa Chaudhry Dec 2023

Isolation And Characterization Of Microbes From Agricultural Fields And Their Evaluation For The Control Of Plant Pests, Hira Liaqat Ali, Sumaira Mazhar, Afeefa Chaudhry

Journal of Bioresource Management

Plant diseases due to pests cause huge loss to crop fields every year. For the control of plant pest, pesticides are under use. Fusarium wilt is caused by phytopathogen Fusarium oxysporum. More than 100 species were affected due to this disease caused by this virus. Fungi also affect onion plant crop yield every year, when chemical pesticides are applied to onion crop field. It will increase the cost of onion production and it is also dangerous for the environment and living organism other than the targeted pests. A number of microorganisms like fungi, bacteria and nematode are currently being …

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Lidocaine Induces Apoptosis In Head And Neck Squamous Cell Carcinoma Through Activation Of Bitter Taste Receptor T2r14, Zoey A Miller, Arielle Mueller, Taebeom Kim, Jennifer F Jolivert, Ray Z Ma, Sahil Muthuswami, April Park, Derek B Mcmahon, Kevin T Nead, Ryan M Carey, Robert J Lee Dec 2023

Lidocaine Induces Apoptosis In Head And Neck Squamous Cell Carcinoma Through Activation Of Bitter Taste Receptor T2r14, Zoey A Miller, Arielle Mueller, Taebeom Kim, Jennifer F Jolivert, Ray Z Ma, Sahil Muthuswami, April Park, Derek B Mcmahon, Kevin T Nead, Ryan M Carey, Robert J Lee

Faculty, Staff and Student Publications

Head and neck squamous cell carcinomas (HNSCCs) have high mortality and significant treatment-related morbidity. It is vital to discover effective, minimally invasive therapies that improve survival and quality of life. Bitter taste receptors (T2Rs) are expressed in HNSCCs, and T2R activation can induce apoptosis. Lidocaine is a local anesthetic that also activates bitter taste receptor 14 (T2R14). Lidocaine has some anti-cancer effects, but the mechanisms are unclear. Here, we find that lidocaine causes intracellular Ca

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Microcalcification Crystallography As A Potential Marker Of Dcis Recurrence, Zoey A Miller, Arielle Mueller, Taebeom Kim, Jennifer F Jolivert, Ray Z Ma, Sahil Muthuswami, April Park, Derek B Mcmahon, Kevin T Nead, Ryan M Carey, Robert J Lee Dec 2023

Microcalcification Crystallography As A Potential Marker Of Dcis Recurrence, Zoey A Miller, Arielle Mueller, Taebeom Kim, Jennifer F Jolivert, Ray Z Ma, Sahil Muthuswami, April Park, Derek B Mcmahon, Kevin T Nead, Ryan M Carey, Robert J Lee

Faculty, Staff and Student Publications

Head and neck squamous cell carcinomas (HNSCCs) have high mortality and significant treatment-related morbidity. It is vital to discover effective, minimally invasive therapies that improve survival and quality of life. Bitter taste receptors (T2Rs) are expressed in HNSCCs, and T2R activation can induce apoptosis. Lidocaine is a local anesthetic that also activates bitter taste receptor 14 (T2R14). Lidocaine has some anti-cancer effects, but the mechanisms are unclear. Here, we find that lidocaine causes intracellular Ca

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