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Articles 38371 - 38400 of 255972

Full-Text Articles in Life Sciences

Purity Determination Of Glutamic Acid By Dsc, Ma Ying-Nan, Li Yu-Pu, Liu Bei-Lei, Ma Yu-Song, Yao Chun-Yi, Hou Lan-Jing Jun 2023

Purity Determination Of Glutamic Acid By Dsc, Ma Ying-Nan, Li Yu-Pu, Liu Bei-Lei, Ma Yu-Song, Yao Chun-Yi, Hou Lan-Jing

Food and Machinery

Objective: The feasibility of the determination of glutamate purity was studied by differential scanning calorimetry. Methods: Indium and Zinc were used to correct the instrument parameters. Under the conditions of nitrogen atmosphere and flow rate of 50 mL/min, the effects of sample particle size, experimental atmosphere, heating rate and sample quality on the DSC measurement results were investigated, and the glutamic acid purity was determined under the optimal conditions. The determination results were compared between DSC and China Pharmacopeia 2015 titration. Results: Under the condition of weighing 3 mg and heating rate at 40 ℃/min, the purity of glutamic acid …

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Development Of A Matrix Reference Material For Amoxicillin In Lyophilized Bovine Milk, Liu Tian-He, Wei Ning, Wu Cai-Hong, Zhang Yu, Liu Qiu-Hui Jun 2023

Development Of A Matrix Reference Material For Amoxicillin In Lyophilized Bovine Milk, Liu Tian-He, Wei Ning, Wu Cai-Hong, Zhang Yu, Liu Qiu-Hui

Food and Machinery

Objective： This study aimed to provide the basis of quantity traceability for the analysis of amoxicillin residues in milk. At the same time, it can also provide quantity standards for ensuring the effective implementation of amoxicillin monitoring in milk and combating the abuse of amoxicillin in the country and regions. Methods： Two healthy middle-class dairy cows were injected with amoxicillin intramuscularly. After the natural metabolism of the drug for a period of time, the milk containing the target drug amoxicillin was collected and made into milk matrix reference material containing amoxicillin by vacuum freeze-drying technology. The uniformity test, stability test, …

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Determination Of 10 Metal Elements In Puffed Food By Ors-Icp-Ms, Li Ying Jun 2023

Determination Of 10 Metal Elements In Puffed Food By Ors-Icp-Ms, Li Ying

Food and Machinery

Objective: The method for determination of Al, Cr, Ni, Cu, Zn, As, Se, Cd, Sb, Pb in puffed food by inductively coupled plasma mass spectrometry（ICP-MS） was established. Methods: Samples were pretreated by microwave digestion technology and molecular ion interference was eliminated by octopole reaction system（ORS）. Results: All elements had a good linear relationship within the linear range, with correlation coefficient r>0.999. The precision and repeatability of RSD values were ranged from 2.8% to 4.5%. The recoveries of elements ranged from 100.8% to 114.4%. Conclusion: ICP-MS combined with microwave digestion is simple in operation, effective in reducing sample loss and …

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Qualitative And Quantitative Detection Of Camellia Oil Adulteration Based On Electronic Nose, Jiang Han, Li Da-Peng, Wen Tao, Yang Gan, Gong Zhong-Liang Jun 2023

Qualitative And Quantitative Detection Of Camellia Oil Adulteration Based On Electronic Nose, Jiang Han, Li Da-Peng, Wen Tao, Yang Gan, Gong Zhong-Liang

Food and Machinery

Objective: This study aims to realize the adulteration detection of camellia oil mixed with rapeseed oil, soybean oil and corn oil. Methods: The electronic nose detection platform was used for the adulteration detection of camellia oil mixed with different proportion of rapeseed oil, soybean oil and corn oil. Firstly, the linear discriminant analysis （LDA） and support vector machine （SVM） were used for the qualitative identification of camellia oil adulteration. Then multilayer perceptron （MLP） and partial least squares regression （PLSR） were used to establish quantitative prediction models for camellia oil adulteration. Results: The accuracy of SVM for qualitative authentication was higher …

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Effects Of Screw End Face Structural Parameters On Polylactic Acid Flow Field In Meshing Counter Rotating Twin Screw Extruder, Zhang Yi-Wei, Huang Zhi-Gang, Shang Jia-Wei, Liu Zhong-Yao, Yang Ya-Nan Jun 2023

Effects Of Screw End Face Structural Parameters On Polylactic Acid Flow Field In Meshing Counter Rotating Twin Screw Extruder, Zhang Yi-Wei, Huang Zhi-Gang, Shang Jia-Wei, Liu Zhong-Yao, Yang Ya-Nan

Food and Machinery

Objective: To investigate the effect of the screw configuration on the polylactic acid flow field on the structural parameters of the screw on the end face of the screw in the meshing counter rotating twin screw extruder. Methods: The theoretical model of the heterodirectional double-ended threaded element was established by Solidworks software and the geometry of the threaded element after adjusting the structural parameters in two different ways. The established three-dimensional model was imported into Gambit software for meshing, and then Polyflow software was applied to the flow field simulation calculation. Finally, the flow field distribution results were extracted by …

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Design Of Intelligent Tea Sorting Equipment Control System, Gan Mi, Li Zhi-Qiang, Wang Fei, Xia Xian-Chun Jun 2023

Design Of Intelligent Tea Sorting Equipment Control System, Gan Mi, Li Zhi-Qiang, Wang Fei, Xia Xian-Chun

Food and Machinery

Objective: In order to solve the problems on tea production of low efficiency of manual sorting, high cost of equipment, large volume, single function and so on. Methods: A small intelligent tea sorting control system was developed by using image recognition technology. According to the gravity, volume, color and shape characteristics of tea and impurities, the system can adjust the wind speed, vibration frequency, color and shape characteristic parameters, and automatically separates tea and impurities. Taking Curl, grain, flake machine-picked tea as the experimental objects, the system performance was tested. Results: The average recognition rate of the control system for …

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Preparation And Properties Of Polysaccharide-Based Broad-Spectrum Antibacterial Films, Li Zhi-Ming, Wen Chang-Dian, Wei Tian-Tian, Song Xue-Jian, Zhang Dong-Jie Jun 2023

Preparation And Properties Of Polysaccharide-Based Broad-Spectrum Antibacterial Films, Li Zhi-Ming, Wen Chang-Dian, Wei Tian-Tian, Song Xue-Jian, Zhang Dong-Jie

Food and Machinery

Objective: This study aimed to develop polysaccharide-based composite antibacterial films with excellent antibacterial and physicochemical properties to effectively improve the shelf life of food. Methods: Carrageenan, agar, konjac gum and pectin were used as film-forming substrates and natamycin and nano-MgO were used as antibacterialagents to investigate the effects of adding antimicrobial agents on the physical, mechanical and antibacterial properties of the films and the preservation of grapes. Results: After the addition of antibacterial agents, the film thickness, tensile strength and haze increased, air permeability increased and elongation at break decreased, water solubility, swelling and moisture permeability decreased, light transmission and …

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Numerical Simulation And Experimental Study Of Pitaya During Heat Pump Drying, Han Lu-Cong, Jin Ting-Xiang, Zhang Zhen-Ya Jun 2023

Numerical Simulation And Experimental Study Of Pitaya During Heat Pump Drying, Han Lu-Cong, Jin Ting-Xiang, Zhang Zhen-Ya

Food and Machinery

Objective: To improve the quality of dried pitaya products. Methods: Based on the porous medium theory and Fick's law, a mathematical model of the coupling of heat and mass transfer of pitaya fruit with multiple physical fields of solid mechanics was established, and the variation of temperature and moisture content of pitaya fruit during the heat pump drying process was studied. Results: The calculation accuracy of the model considering volume shrinkage was higher. The maximum relative error between the calculated value and the test value was 9.2% after reaching the drying standard. The temperature distribution of pitaya slices decreased gradually …

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Performance Analysis Of Buffer And Vibration Isolation Lining For Red Wine Transport Packaging, Wang Cheng-Wei, Gu Wen-Juan, Liu Mei-Hong, Li Shu-Hao Jun 2023

Performance Analysis Of Buffer And Vibration Isolation Lining For Red Wine Transport Packaging, Wang Cheng-Wei, Gu Wen-Juan, Liu Mei-Hong, Li Shu-Hao

Food and Machinery

Objective: In this study, the finite element simulation was integrated into random vibration experiment to provide a new way of thinking about transportation packaging. Methods: The red wine inner packaging spacer, made of three different cushioning materials, was used as the research object, and the vibration response was studied through random vibration experiment. Then the finite element simulation was used to analyze the correlation between the experiment and the simulation results. Results: The results of random vibration test were highly consistent with the results of finite element simulation, and the finite element simulation was less material- and time-consuming, compared with …

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Difference Of Odd-Carbon Fatty Acid Composition In Three Dendrobium Species, Feng Shi-Qi, Lu An-Jing, Yang Miao, Feng Di-Na, He Yu-Qi, Xue Song Jun 2023

Difference Of Odd-Carbon Fatty Acid Composition In Three Dendrobium Species, Feng Shi-Qi, Lu An-Jing, Yang Miao, Feng Di-Na, He Yu-Qi, Xue Song

Food and Machinery

Objective： The fatty acid composition and content of three kinds of Dendrobium were studied in order to provide reference for the development of dendrobium efficacy. Methods： The fatty acids compositions of Dendrobium nobile, Dendrobium officinale and Dendrobium chrysotoxum from different regions were systematically quantified by gas chromatography-mass spectrometry （GC-MS）, and a series of Odd-carbon fatty acids （OCFA） containing 15～23 carbons were found in all dendrobiums. Results： The results showed that the OCFA accounted for more than 8% of the total fatty acids. The relative abundances of OCFA from high to low were C15:0, C17:0, C23:0 …

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Protective Effect Of Lyophyllum Ulmarium Fibrolytic Enzyme On Liver Injury Induced In Hyperlipidemia Rats, Li Yu, Su Xin, Zhang Jun-Hui, Zhang Rui-Meng, Shen Ming-Hua Jun 2023

Protective Effect Of Lyophyllum Ulmarium Fibrolytic Enzyme On Liver Injury Induced In Hyperlipidemia Rats, Li Yu, Su Xin, Zhang Jun-Hui, Zhang Rui-Meng, Shen Ming-Hua

Food and Machinery

Objective: To investigate the protective effect and mechanism of Lyophyllum ulmarium fibrinolytic enzyme （LUFE） on rats with hyperlipidemia. Methods: Hyperlipidemia models were established by feeding with a high-fat diet, and the model rats were gavaged with different doses of LUFE. HE stain was used to analyze the morphological changes of liver.The biochemical indexes of rat plasma were detected by colorimetric method.WB analyses the expression level of related proteins. Results: LUFE could alleviate the liver tissue injury of hyperlipidemia rats and reduce the plasma lipid level and IL-6, TNF-α，MCP-1，ALT，AST. LUFE can down regulate TLR4，MyD88，phosphorylated PI3K，phosphorylated Akt and phosphorylated NF-кB protein level. …

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Optimization Of Response Surface Methodology And Evaluation Of Antioxidant Avtivity Of Double-Enzyme Hydrolyzed Pigeon Brisket, Shen Chang-Hua, Yang Juan, Zhang Yuan-Hong, Zeng Xiao-Fang Jun 2023

Optimization Of Response Surface Methodology And Evaluation Of Antioxidant Avtivity Of Double-Enzyme Hydrolyzed Pigeon Brisket, Shen Chang-Hua, Yang Juan, Zhang Yuan-Hong, Zeng Xiao-Fang

Food and Machinery

Objective: The enzymatic hydrolysis conditions of pigeon meat were optimized, according to the hydrolytic degree and the antioxidant activity of the hydrolysates. Methods: Using hydrolysis degree and ABTS free radical scavenging rate as evaluation indexes, the effects of enzyme type, enzyme addition amount, pH value, enzymatic hydrolysis temperature, enzymatic hydrolysis time, solid to liquid ratio and enzyme ratio on the antioxidant activity of pigeon brisket hydrolysate were investigated, and the total amino acid content of the hydrolysate prepared under optimal conditions was determined. Results: Neutral protease and alkaline protease were the best compound enzymes. The enzyme ratio was 3∶1, and …

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Preparation Of Enzymatic Hydrolysate From Crayfish Shells And Its Application In The Processing Of Crayfish Whole Balls, Yang Qi-Fu, Xu Wen-Si, Wei Na-Qiang, Xu Yan, Yang Pin-Hong Jun 2023

Preparation Of Enzymatic Hydrolysate From Crayfish Shells And Its Application In The Processing Of Crayfish Whole Balls, Yang Qi-Fu, Xu Wen-Si, Wei Na-Qiang, Xu Yan, Yang Pin-Hong

Food and Machinery

Objective: For enhancing the flavor characteristics and nutritional value of crayfish balls, and enriching the diversity of crayfish processed products. Methods: Determined the process of preparing the enzymatic hydrolysate from crayfish shell using compound enzymatic by single-factor and orthogonal array design. The nutritional quality of crayfish whole balls containing enzyme hydrolysate lyophilized powder and crayfish meat was analyzed. Results: The optimum condition for the preparation of crayfish shells enzymatic hydrolysate solution showed that 1 g crayfish shells powder with 0.5 mL of lactic acid was pretreated at 60 ℃ for 40 min. The dosage of compound enzymatic （papain and flavor …

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Study On The Application Of Wet Ultrafine Crushing Ginkgo Powder In Noodles, Zhu Dan-Dan Jun 2023

Study On The Application Of Wet Ultrafine Crushing Ginkgo Powder In Noodles, Zhu Dan-Dan

Food and Machinery

Objective: The effects of ginkgo powder on the physicochemical indexes of wheat flour, as well as the nutrition, sensory, texture, cooking quality and bacteriostasis of noodles were studied. Methods: The physicochemical, nutritional and microbial indexes of flour and noodles were determined by instrumental analysis and chemical analysis respectively. And the sensory indexes of noodles were evaluated by sensory method. Results: The results showed that adding 0～18% ginkgo powder to wheat flour could reduce dough stability time, falling number wet and gluten content. It could increase the water absorption, whiteness of wheat flour, the taste and hardness of noodles. The contents …

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Egg White Protein Gel Modification And Its Application In Meat Processing, Zhang Gen-Sheng, Li Qi, Huang Xin-Yu, Han Bing, Zhao Hong-Lei, Fei Ying-Min Jun 2023

Egg White Protein Gel Modification And Its Application In Meat Processing, Zhang Gen-Sheng, Li Qi, Huang Xin-Yu, Han Bing, Zhao Hong-Lei, Fei Ying-Min

Food and Machinery

Egg white protein has gelatinous, foaming, and emulsifying properties. In production and processing, the gelatinous properties and gelatinous stability of egg white protein are usually improved by modifying treatment. This paper reviewed the modification methods of egg white protein and the research status of the application of modified egg white protein in meat processing and prospected the innovation and application of modified egg white protein.

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Application Of Immunoassay In The Detection Of Amantadine Residues, Wang Lin, Wang Yao, Hu Xiao-Fei, Wang Cheng-Bin, Wu Jia-Bei Jun 2023

Application Of Immunoassay In The Detection Of Amantadine Residues, Wang Lin, Wang Yao, Hu Xiao-Fei, Wang Cheng-Bin, Wu Jia-Bei

Food and Machinery

This review summarized and analyzed the immunoassay techniques, such as enzyme-linked immunosorbent assay, immunochromatographic assay, and chemiluminescence immunoassay, which have been applied in the detection of amantadine residue, and provides an outlook on their development.

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Research Progress Of Electronic Nose On Identification Of Food Adulteration, Zhang Gui-Yun, Xie Jian-Hua, Yang Wei-Qiang Jun 2023

Research Progress Of Electronic Nose On Identification Of Food Adulteration, Zhang Gui-Yun, Xie Jian-Hua, Yang Wei-Qiang

Food and Machinery

This paper introduces the working principle of electronic nose via two key elements including gas sensor array and signal processing. The applications of electronic nose in adulteration identification and quality analysis of edible oil, dairy products, beverage, meat, spices, and other foods are reviewed. The operations and analytical principle of electronic nose for food adulteration are clarified, and the successful applications of electronic nose as well as the shortcomings are discussed.

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Research Progress Of Hs-Spme-Gc-Ms In The Detection Of Volatile Substances In Fruit Products, Pang Ji-Wei, Yin Fei-Long, Liu Yun-Fen, Qu De-Zhi, Liang Yuan-Li, Xie Dong-Di, Liao Ling-Yan, Shuai Liang Jun 2023

Research Progress Of Hs-Spme-Gc-Ms In The Detection Of Volatile Substances In Fruit Products, Pang Ji-Wei, Yin Fei-Long, Liu Yun-Fen, Qu De-Zhi, Liang Yuan-Li, Xie Dong-Di, Liao Ling-Yan, Shuai Liang

Food and Machinery

From the perspective of the application of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry （HS-SPME-GC-MS） technology in the detection of volatile substances in fruit products, this paper discusses its important position and significance in fruit flavor detection. This paper briefly outlines the principles and characteristics of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry, and highlights the progress of its research on volatile substances in different kinds of fruit raw materials, stored and preserved fruits as well as fruit processed products such as fruit juice, fruit wine, and fruit tea, and also provides an outlook on the …

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Research Progress Of Concentrated Fruit Juice And Its Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Liu Jin-Long Jun 2023

Research Progress Of Concentrated Fruit Juice And Its Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Liu Jin-Long

Food and Machinery

This paper expounded the characteristics of concentrated fruit juice, and the advantages, disadvantages and optimization of common concentrated technologies, summarized the research status of fermented fruit wine with concentrated fruit juice as raw material, and looked forward to the research direction of fermented fruit wine with concentrated fruit juice as raw material.

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Research Progress On The Effect Of Lactic Acid Bacteria On The Flavor Of Fermented Vegetables, Hou Xiao-Yi, Wang Jian-Hui, Deng Na, Li Hui, Zhang Bo, Cai Yong-Jian Jun 2023

Research Progress On The Effect Of Lactic Acid Bacteria On The Flavor Of Fermented Vegetables, Hou Xiao-Yi, Wang Jian-Hui, Deng Na, Li Hui, Zhang Bo, Cai Yong-Jian

Food and Machinery

In the process of vegetable fermentation, the variety and quantity of microorganisms are complex and changeable. Lactic acid bacteria (LAB), as the main power in the process of vegetable fermentation, participate in the regulation of various metabolic pathways and affect the formation of flavor. In this review, the changes of major flavor metabolites during vegetable fermentation and their internal relationship with the community structure and abundance of LAB were summarized, then the potential mechanism of LAB fermentation to produce flavor substances was discussed. Moreover, the application of LAB in vegetable fermentation was prospected.

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Utah Florist Preferences For Local Cut Flowers, Kynda R. Curtis, Melanie Stock Jun 2023

Utah Florist Preferences For Local Cut Flowers, Kynda R. Curtis, Melanie Stock

All Current Publications

This fact sheet provides crucial information on wholesale florist needs and preferences for local cut flowers. The information here will enhance the ability of current and potential cut flower growers to properly assess the profit potential of their decisions and assist with the long-term sustainability of their farming operations.

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Movement Of Striacosta Albicosta (Smith) (Lepidoptera: Noctuidae) Larvae On Transgenic Bt And Non-Bt Maize, Débora G. Montezano, Thomas E. Hunt, Priscila M. Colombo Da Luz, Kelsey Karnik, Stephen D. Kachman, Ana Maria Velez, Julie A. Peterson Jun 2023

Movement Of Striacosta Albicosta (Smith) (Lepidoptera: Noctuidae) Larvae On Transgenic Bt And Non-Bt Maize, Débora G. Montezano, Thomas E. Hunt, Priscila M. Colombo Da Luz, Kelsey Karnik, Stephen D. Kachman, Ana Maria Velez, Julie A. Peterson

Department of Entomology: Faculty Publications

Exposure of lepidopteran pests to Bacillus thuringiensis (Bt) proteins has been shown to affect the behavior of larvae, including increased movement and avoidance of Bt-expressing plants or diet. Therefore, we hypothesized that the behavior of western bean cutworm, Striacosta albicosta (Smith) (Lepidoptera: Noctuidae), an important pest of maize, could be affected when exposed to Bt plants. To test this hypothesis, we conducted a series of artificial arena and on-plant experiments to determine S. albicosta neonate behavior when exposed to Bt and non-Bt plant tissue. Video tracking experiments presented neonate larvae with the choice of Bt or non- …

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Integrative Molecular Analysis Of Dna Methylation Dynamics Unveils Molecules With Prognostic Potential In Breast Cancer, Rashid Mehmood, Alanoud Alsaleh, Muzamil Y. Want, Ijaz Ahmad, Sami Siraj, Muhammad Ishtiaq, Faizah A. Alshehri, Muhammad Naseem, Noriko Yasuhara Jun 2023

Integrative Molecular Analysis Of Dna Methylation Dynamics Unveils Molecules With Prognostic Potential In Breast Cancer, Rashid Mehmood, Alanoud Alsaleh, Muzamil Y. Want, Ijaz Ahmad, Sami Siraj, Muhammad Ishtiaq, Faizah A. Alshehri, Muhammad Naseem, Noriko Yasuhara

All Works

DNA methylation acts as a major epigenetic modification in mammals, characterized by the transfer of a methyl group to a cytosine. DNA methylation plays a pivotal role in regulating normal development, and misregulation in cells leads to an abnormal phenotype as is seen in several cancers. Any mutations or expression anomalies of genes encoding regulators of DNA methylation may lead to abnormal expression of critical molecules. A comprehensive genomic study encompassing all the genes related to DNA methylation regulation in relation to breast cancer is lacking. We used genomic and transcriptomic datasets from the Cancer Genome Atlas (TGCA) Pan-Cancer Atlas, …

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Effects Of Different Microwave Drying Conditions On Drying Characteristics And Quality Of Preserved Apricots, Zhao Hong-Xia, Wang Ying-Qiang, Ma Yu-He, Liu Ye-Rong, Wen Jian-Hua, Zhang Bian-Fei Jun 2023

Effects Of Different Microwave Drying Conditions On Drying Characteristics And Quality Of Preserved Apricots, Zhao Hong-Xia, Wang Ying-Qiang, Ma Yu-He, Liu Ye-Rong, Wen Jian-Hua, Zhang Bian-Fei

Food and Machinery

Objective: This study aimed to improve the drying efficiency and product quality of preserved apricot. Methods: The preserved apricots were dried using the rotary microwave oven (RMD) and the microwave coupled with convection dryer (MCD). The effect of microwave power, microwave emission mode, cutting and material movement on drying characteristics, the scorching rate, color and sensory quality were investigated and compared with traditional hot air drying (HD). Results: Compared with 1 040 min (16 pieces) and 840 min (48 pieces) of HD, the drying time was significantly shortened by microwave drying, ranging from 40 to 400 min. The drying time …

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Variant Spectrum Of Von Hippel-Lindau Disease And Its Genomic Heterogeneity In Japan, Kazuhiro Maejima, Shingo Ashida, Takashi Karashima, Shohei Kojima, Nickolas F Parrish, Shunichi Kosugi, Chikashi Terao, Shota Sasagawa, Masashi Fujita, Todd A Johnson, Yukihide Momozawa, Keiji Inoue, Taro Shuin, Hidewaki Nakagawa Jun 2023

Variant Spectrum Of Von Hippel-Lindau Disease And Its Genomic Heterogeneity In Japan, Kazuhiro Maejima, Shingo Ashida, Takashi Karashima, Shohei Kojima, Nickolas F Parrish, Shunichi Kosugi, Chikashi Terao, Shota Sasagawa, Masashi Fujita, Todd A Johnson, Yukihide Momozawa, Keiji Inoue, Taro Shuin, Hidewaki Nakagawa

Faculty, Staff and Student Publications

Von Hippel-Lindau (VHL) disease is an autosomal dominant, inherited syndrome with variants in the VHL gene, causing predisposition to multi-organ neoplasms with vessel abnormality. Germline variants in VHL can be detected in 80-90% of patients clinically diagnosed with VHL disease. Here, we summarize the results of genetic tests for 206 Japanese VHL families, and elucidate the molecular mechanisms of VHL disease, especially in variant-negative unsolved cases. Of the 206 families, genetic diagnosis was positive in 175 families (85%), including 134 families (65%) diagnosed by exon sequencing (15 novel variants) and 41 (20%) diagnosed by multiplex ligation-dependent probe amplification (MLPA) (one …

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Analysis Of Problems And Countermeasures On The High Quality Development Of The Prepared Dishes Industry Based On The Share Theory Of Hunan Cuisine, Yang Dai-Ming, Wang Jian-Hui, Zeng Xian-Ming, Li Hui, Zeng Xian-Feng Jun 2023

Analysis Of Problems And Countermeasures On The High Quality Development Of The Prepared Dishes Industry Based On The Share Theory Of Hunan Cuisine, Yang Dai-Ming, Wang Jian-Hui, Zeng Xian-Ming, Li Hui, Zeng Xian-Feng

Food and Machinery

Chinese prepared dishes industry has developed rapidly in recent years. The industry of prepared Hunan cuisine started early. Till now, a complete standard system of Hunan cuisine industrialization has been constructed. The theory of shared Hunan cuisine has taken shape and is becoming a guideline for the development of chain Hunan cuisine. Home-style Hunan cuisine and chain Hunan cuisine have been regarded as the two main developmental directions. But the overall scale of prepared Hunan cuisine is not large. Based on the development history of Hunan cuisine, specially prepared Hunan cuisines, and related sharing of Hunan cuisine theories, experience and …

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Fast Recognition Method For Betel Nut In Dense Environments Based On Improved Yolo, Dai Yun, Lu Ming, He Ting, Peng Cheng-Wu Jun 2023

Fast Recognition Method For Betel Nut In Dense Environments Based On Improved Yolo, Dai Yun, Lu Ming, He Ting, Peng Cheng-Wu

Food and Machinery

Objective: This paper aimed to improve the accuracy of identification of small individual betel nuts and the degree of automation of betel nut processing plant by combining with deep learning. Methods: In this study, a novel feature extraction network named Mob-darknet-52 was proposed to construct a method of betel nut location and recognition based on improved YOLO algorithm by using multi-scale detection size. Results: the test showed that the proposed method had a detection accuracy of 94.8%, an accuracy rate of 94.5%, a recall rate of 95.1%, and a detection time of 6.679 ms in betel nut classification. Conclusion: The …

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Study On Properties Of Polyvinyl Alcohol/Nanocellulose/Pomegranate Peel Polyphenol Composite Antibacterial Films, Li Hui, Tian Jia-Yao, Pang Shan-Shan, Gong Guo-Li Jun 2023

Study On Properties Of Polyvinyl Alcohol/Nanocellulose/Pomegranate Peel Polyphenol Composite Antibacterial Films, Li Hui, Tian Jia-Yao, Pang Shan-Shan, Gong Guo-Li

Food and Machinery

Objective: This study aimed to develop a kind of green antibacterial and antioxidant food packaging film. Methods: Polyvinyl alcohol/nanocellulose crystal/pomegranate peel polyphenol composite antibacterial films were prepared by blending method with pomegranate peel polyphenol as functional active substance, and their properties were characterized. Results: The continuity of the film surface was affected by the addition of pomegranate peel polyphenols. When the addition of polyphenols in pomegranate peel was 5 times the minimum bacteriostatic concentration, the water permeability of the film increased by 28.79%, and the tensile strength, elongation at break, hydrophobicity and light transmittance decreased by 44.97%, 29.37%, 36.36% and …

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Analysis Of Main Volatile Aroma Components Of Chicory, Zhang Feng-Mei, Pu Ruan, Wu Li-Jun, Jiang Wei, Tang Shi-Yun Jun 2023

Analysis Of Main Volatile Aroma Components Of Chicory, Zhang Feng-Mei, Pu Ruan, Wu Li-Jun, Jiang Wei, Tang Shi-Yun

Food and Machinery

Objective: To study the main volatile aroma components in chicory extracts. Methods: The volatile components in chicory extracts were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC/MS）, the content of volatile components was analyzed by semi quantitative method, and the main volatile aroma components were analyzed by volatile component content/sensory threshold value （odor activity value, OAV）. Results: A total of 78 volatile components were detected in the sample. The sequence of volatile components with relative content＞1% was propylene glycol＞5-hydroxymethylfurfural＞acetic acid＞1,2-propanediol dicarboxylate＞formic acid＞1,2-propanediol 2-acetate; The aroma activity values of 24 aroma components were analyzed. The main volatile aroma components with OAV …

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Research Progress On The Influence Of Protein On Physicochemical Properties, Microstructures And Digestive Properties Of Starch And Its Application, Zhao Hai-Bo, Sun Chun-Rui, Qiu Hong-Wei, Cui Bo, Cheng Yun-Hui, Chen Ling Jun 2023

Research Progress On The Influence Of Protein On Physicochemical Properties, Microstructures And Digestive Properties Of Starch And Its Application, Zhao Hai-Bo, Sun Chun-Rui, Qiu Hong-Wei, Cui Bo, Cheng Yun-Hui, Chen Ling

Food and Machinery

Starch and protein are two important components in food system. The interactions between starch and protein have important influence on the structure, physicochemical properties of starch and the texture and digestibility of starch-based food. In recent years, the effect of exogenous protein on starch-protein interaction in mixed system and its application have become a hot research topic in the field of food. This article reviews the interaction mode between starch and protein, the effect of protein on physicochemical properties （gelatinization properties, retrogradation properties, rheological properties, thermal properties and texture properties） and microstructure of starch-protein mixed system, summarizes the regulation effect …

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