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Articles 42481 - 42510 of 255727

Full-Text Articles in Life Sciences

Effect Of Roasting Process On The Quality Of Tea Used In Green-Tea Beverages, Bin-Zhang Huang, Xiao-Rong Lin, Zhong-Zheng Chen, Yuan-Yuan Zhang, Xiao-Hui Liu, Long-Xin Luo, Bin Li Feb 2023

Effect Of Roasting Process On The Quality Of Tea Used In Green-Tea Beverages, Bin-Zhang Huang, Xiao-Rong Lin, Zhong-Zheng Chen, Yuan-Yuan Zhang, Xiao-Hui Liu, Long-Xin Luo, Bin Li

Food and Machinery

To explore the effects of the roasting process on the quality of green tea used as raw materials in the industrial production of green tea beverages and to optimize the roasting process, steamed green tea was roasted using a roaster and an oven, respectively. Effects of roasting temperature, roasting time, and the dosage of additional water on the sensory quality, contents of major chemical components, and the composition of volatile components of green tea were analyzed. The roasting process of green tea using roaster and oven was optimized using the orthogonal experiment. The results showed that the odor of grass …

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Evaluation Of The Brewing Effect Of Ultrafine Green Tea Powder By Simulated In Vitro Digestion, Yao Zhou, Hua-Rong Tong Feb 2023

Evaluation Of The Brewing Effect Of Ultrafine Green Tea Powder By Simulated In Vitro Digestion, Yao Zhou, Hua-Rong Tong

Food and Machinery

The release of various substances before and after in vitro di-gestion of ultrafine green tea powder was measured.The results showed that the release of free amino acids, total phenols, total flavones and most catechins declined during the in vitro digestion of ultrafine green tea powder; caffeine remained un-changed; The release of soluble protein, gallic acid, catechin gallate, gal-locatechin, gallocatechin gallate, and isoquercetin increased. The non-extractable polyphenols were released. Brewing and drinking ultrafine green tea powder are beneficial to improve the comprehensive utilization of tea by the human body.

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Study On Nutritional Analysis And Hydrolysis Process Optimization Of Porcine Hemoglobin And Preparation Of Metal Chelating Peptides, Zi-Yi Sun, Jian-Ting Yang, Ning-Ning Xie, Fu-Sheng Zhang Feb 2023

Study On Nutritional Analysis And Hydrolysis Process Optimization Of Porcine Hemoglobin And Preparation Of Metal Chelating Peptides, Zi-Yi Sun, Jian-Ting Yang, Ning-Ning Xie, Fu-Sheng Zhang

Food and Machinery

Taking the porcine haemoglobin as raw material, the basic nutritional indicators and the amino acid composition were detected. Using the hydrolysis degree as the index, the effects of reaction pH, hydrolysis temperature and reaction time were examined. On the basis of single factor experiment, Box-Behnken central composite design was utilized to optimize the hydrolysis process and preparation of metal chelating peptides. Results showed that the porcine haemoglobin has excellent nutritional characteristics and is rich in various amino acids. Moreover,the optimized processing were as followed: pH of 10.69, hydrolysis temperature of 48.50 ℃, hydrolysis time of 6.76 h, substrate concentration of …

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Optimization Of The Boiling Granulation Process Of Lilium Brownii, Le-Bin Yin, Le-Le Li, Xiao-Ke Jin, Ping He, Cong Liao, Dan Liu, Ai-Lian Yang Feb 2023

Optimization Of The Boiling Granulation Process Of Lilium Brownii, Le-Bin Yin, Le-Le Li, Xiao-Ke Jin, Ping He, Cong Liao, Dan Liu, Ai-Lian Yang

Food and Machinery

An instant powder was prepared by using Lilium brow-nii as main raw materials, and huaishan, lotus seeds, barley and red dates as auxiliary materials. Based on the single factor test, the ratio of raw and auxiliary materials, fan frequency, inlet air temperature and peristaltic pump speed were used as influencing factors, product yield and dissolution rate were indicators, and a response surface method was used to optimize the boiling granulation process of Lilium brownii powder. The results showed that the optimal granulation process of response surface were: ratio of raw and auxiliary of 6∶1, the peristaltic pump speed of 5 …

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Optimization Of Fermentation Agent For Dry Mustard, Wen-Qing Li, Feng-Lian Luo, Quan Qing, Yi-Lin Jiang Feb 2023

Optimization Of Fermentation Agent For Dry Mustard, Wen-Qing Li, Feng-Lian Luo, Quan Qing, Yi-Lin Jiang

Food and Machinery

The fermentation characteristics of Lactic acid bacteria strains like Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were researched respectively. According to the growth situation, acid-producing ability, salt resistance, temperature tolerance and adaptability to different pH value of strains, the Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were all could be used as mustard’s fermentation strains. In the mixed strains proportioning optimization experiment, the ferment effect of Leuconostoc mesenteroides∶Lactobacillus plantarum∶Pediococcus pentosaceus = 2∶3∶2 which was the best, the total acid content of the fermented product was 1.07%, the amino acid nitrogen content was 0.16%, the volatile ester content was 2.48 g/kg, …

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Progress On Phytochemicals And Antimicrobial Mechanism Of Cranberry, Xiao-Han Liu, Yuan-Liang Wang Feb 2023

Progress On Phytochemicals And Antimicrobial Mechanism Of Cranberry, Xiao-Han Liu, Yuan-Liang Wang

Food and Machinery

This review summarizes recent studies on the composition and efficacy of phytochemicals contained in cranberry and describes their antimicrobial effects on uropathogenic Escherichia coli, Helicobacter pylori, oral bacteria, and most food-borne pathogens and the mechanism.

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Research Progress Of Preparation Methods And Application Of Nano-Liposomes In Food Industry, Qian Wang, Bao-Miao Ding Feb 2023

Research Progress Of Preparation Methods And Application Of Nano-Liposomes In Food Industry, Qian Wang, Bao-Miao Ding

Food and Machinery

In this review, the types, structural properties, preparation methods and research progress of liposomes in food industry are summarized, and some problems are analyzed and discussed. Moreover, the development trend of nano-liposomes in the future is prospected.

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Effect Of 4-Hydroxyphenylacetic Acid On M1 Macrophage Polarization And The Formation Of Macrophage-Derived Foam Cells, Yu-Zhe Yang, Tong-Yun Li, Wu Li, Rui-Li Yang Feb 2023

Effect Of 4-Hydroxyphenylacetic Acid On M1 Macrophage Polarization And The Formation Of Macrophage-Derived Foam Cells, Yu-Zhe Yang, Tong-Yun Li, Wu Li, Rui-Li Yang

Food and Machinery

The aim of the present study is to investigate the potential anti-atherogenic effect of 4-hydroxyphenylacetic acid (4-HPAA), a major microbiota-derived metabolite of polyphenols, on macrophagepolarization and the formation of macrophage derived-foam cells as well as the underlying molecular mechanisms. 4-HPAA treatment could-significantly decrease the secretion and mRNA levels of TNF-α, IL-6 and IL-1β of M1 macrophages induced by lipopolysaccharide (LPS) and interferon-γ (IFN-γ),indicating its ability to inhibit the polarization of macrophage cell into pro-inflammatory M1-typemacrophage. The results of oil red O staining revealedthat 4-HPAA significantly inhibited theaccumulation of lipid droplets in a dose-dependent manner compared with the model cells. …

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Variation Analysis Of Conventional Chemical Component Content And Sensory Quality Among Different Sections Of Full Flavor, Yi-Qiong Ma, Chao Liu, Liang-Kun Cheng, Bao-Lin Wang, Qian Yao, Yue Li, Ting Cui, Wen-Chao Zheng, Xin-Ling Yang, Mao-Lin Liu Feb 2023

Variation Analysis Of Conventional Chemical Component Content And Sensory Quality Among Different Sections Of Full Flavor, Yi-Qiong Ma, Chao Liu, Liang-Kun Cheng, Bao-Lin Wang, Qian Yao, Yue Li, Ting Cui, Wen-Chao Zheng, Xin-Ling Yang, Mao-Lin Liu

Food and Machinery

In order to provide evidence for cutting and processing of full flavor style flue-cured tobacco leaf in Henan full flavor style flue-cured tobacco leaves, C3F grade tobacco leaf samples in Pingdingshan were sliced into ten portions. In order to study the variation of conventional chemical component content and sensory quality of Henan full flavor style flue-cured tobacco leaves among different sections, using the method of principal component analysis and clustering analysis. The result showed that: the chemical component content of flue-cured tobacco presented otherness and regularity. The content of total nicotine, protein, ratio of nitrogen and nicotine, aroma quality, aroma …

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Text Study On The Civil Infringement Of Food Safety And Perfecting The Approach, Zhou-Lan Liu Feb 2023

Text Study On The Civil Infringement Of Food Safety And Perfecting The Approach, Zhou-Lan Liu

Food and Machinery

Based on the investigation of the civil law of food safety and the food safety law, it was found that the current legislation of civil infringement of food safety was lack of special legislation on civil infringement of food safety. Moreover, the legal compensation of the injured consumers was not effectively guaranteed, and the cost of safeguarding the rights of civil infringement of food safety was too high, and the spiritual compensation was lack of scientific operational provisions needed attention. This review put forward some suggestions on the improvement and construction of the legislation system of civil tort of food …

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Economic Analysis And Regulatory Research On False Publicity Of Health Food, Yao-Zhong Liang, Yan-Bo Jiang Feb 2023

Economic Analysis And Regulatory Research On False Publicity Of Health Food, Yao-Zhong Liang, Yan-Bo Jiang

Food and Machinery

False propaganda lies in the use of "information asymmetry". Effective regulation of false propaganda not only needs to eliminate any possibility of the occurrence of prior information asymmetry from the source, but also needs to take effective legal means to deal with the moral hazard caused by subsequent information asymmetry. In this review, we sorted out the research results of the externality problem of false publicity and the existing legislation of relevant problems, and analyzed the causes of the externality of false publicity. The ways to solve the externality problem were explored, and the existing problems in China's current legislation …

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Kinematics Analysis And Trajectory Research For Upper-Retort-Robot, Yi-Hui Qing, Shu-Qing Wang, Zi-Peng Zhang, Xi-Yue Zhou Feb 2023

Kinematics Analysis And Trajectory Research For Upper-Retort-Robot, Yi-Hui Qing, Shu-Qing Wang, Zi-Peng Zhang, Xi-Yue Zhou

Food and Machinery

In using the kinematics model to realize the control of the upper retort robot, for the special structure of the rotary upper retort robot, the forward kinematics model was established by improving the Denavit-Hartenberg method, and then the inverse solution expression was analyzed and verified. The simulation results of the workspace showed that the upper retort robot designed in this experiment could complete the tasks of tiling the whole layer and detecting the upper retort. Meanwhile, the hybrid curve method was used to generate the motion trajectory, and the time history of joint angle, angular velocity and acceleration were analyzed. …

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Design Of Tension Control System Of Food Packaging Machine Based On Fuzzy Fractional-Order Pid, Ya-Nan Hu, Xin Li, Jiao-Fei Huo, Ming-Hui Li, Xiao-Juan Suo Feb 2023

Design Of Tension Control System Of Food Packaging Machine Based On Fuzzy Fractional-Order Pid, Ya-Nan Hu, Xin Li, Jiao-Fei Huo, Ming-Hui Li, Xiao-Juan Suo

Food and Machinery

Aiming at the problem that the film tension control system of food packaging machine has the characteristics of multi-interference, time-varying and non-linearity, and the traditional PID is difficult control, a fuzzy fractional PID film tension control system is designed. Using expert knowledge and mature experience, combined with fractional order control, the control rules of five parameters of fractional order PID are designed, and the on-line real-time tuning of fractional order PID parameters is realized, which improves the precision and stability of bag film tension control. With PLC and touch screen as the core and TIA protal as the development platform, …

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Effect Of Overhead Cool Storage Plate On The Storage Temperature Fluctuation In The Cold Storage During Defrosting, Feng Yang, Qing-Jiang Liu, Rui-Ting Song, Kai Guo Feb 2023

Effect Of Overhead Cool Storage Plate On The Storage Temperature Fluctuation In The Cold Storage During Defrosting, Feng Yang, Qing-Jiang Liu, Rui-Ting Song, Kai Guo

Food and Machinery

In order to reduce the influence of defrosting heat on the temperature fluctuation of the cold storage, this experiment uses two cooling fans in parallel on the basis of continuous defrosting, and studies the influence of defrosting heat on the temperature fluctuation of the cold storage under four working conditions: The resultsindicate that the average temperature of each section of the empty storage is always higher than that of the top cold storage in the process of defrosting; the temperature fluctuation of the top cold storage is 2.52 ℃ and 2.94 ℃ lower than that of the empty storage under …

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New Cycle Temperature Measurement And Control System In Kojibank, Jia-Le Xu, Dan-Ping Huang, Jian-Ping Tian, Shao-Dong Yu, Dan Huang, Hui-Bo Luo, Ying Tian, Liang Liu Feb 2023

New Cycle Temperature Measurement And Control System In Kojibank, Jia-Le Xu, Dan-Ping Huang, Jian-Ping Tian, Shao-Dong Yu, Dan Huang, Hui-Bo Luo, Ying Tian, Liang Liu

Food and Machinery

In order to solve the problems of uneven fermentation of koji bticks, multiple temperature measurement points, complicated temperature structure and unsuitable fine-tuning and control of the temperature system in the traditional koji bank, a dual neural network control algorithm and internal circulation pipeline structure were proposed to achieve real-time temperature measurement and control of the koji bank. The internal air circulation in the room is also introduced. After experimental testing, the system works stably, and can accurately measure and control the ambient temperature of the koji bank during the fermentation process of the koji bricks, so that the temperature in …

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Research On Recognition Method For Automatic Orientating Betel Nut, Liang-Pei Hunag, Yong Shu, Xian Wang, Yang Liu Feb 2023

Research On Recognition Method For Automatic Orientating Betel Nut, Liang-Pei Hunag, Yong Shu, Xian Wang, Yang Liu

Food and Machinery

When the betel nut bittern is in the process of betel nut bittern, the betel nut needs to be loaded first. In this process, there will be some places in the wobble plate that are not equipped with betel nut. In turn, it will cause the machine to perform bittern on empty positions, causing waste of bittern and reducing the efficiency of bittern. In view of the situation that the machine is leaking or emptying the betel nut on the betel nut swing plate, it is necessary to identify the betel nut on the bittern plate before the bite point. …

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Study On Key Technologies For Apple Grading Detection Based On Decision Fusion Method, Xue-Jun Li, Hong Cheng Feb 2023

Study On Key Technologies For Apple Grading Detection Based On Decision Fusion Method, Xue-Jun Li, Hong Cheng

Food and Machinery

An apple grading method based on decision fusion of discriminant tree and improved support vector machine was proposed. The method of discriminant tree classification was used to classify fruit diameter, defect area and color, and the particle swarm optimization (PSO) was used to optimize the SVM classification model. The high dimensional features, such as fruit shape, texture and maturity, were used to classify, and the kernel principal component analysis (KPCA) was used to reduce the dimension. While, the concept of decision fusion was introduced to comprehensively evaluate the sample level combined with single feature. The results showed that the method …

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Optimization Of Extraction Technology Of General Flavone From Yunnan Diaphragma Juglandis Fructus And Its Antioxidant Activities And Effects On Lipid-Changed L02 Hepatocytes, Feng Zhang, Ya-Ge Ma, Xi Zhang, Jing-Juan Yang, Sheng-Lan Zhao Feb 2023

Optimization Of Extraction Technology Of General Flavone From Yunnan Diaphragma Juglandis Fructus And Its Antioxidant Activities And Effects On Lipid-Changed L02 Hepatocytes, Feng Zhang, Ya-Ge Ma, Xi Zhang, Jing-Juan Yang, Sheng-Lan Zhao

Food and Machinery

The extraction process of the general flavonoids from Diaphragma juglandis Fructus (DJF) in Yunnan was optimized. and the ability of the general flavonoids extracts to scavenge hydrogen peroxide (H2O2), superoxide anion free radicals (O ·), hydroxyl free radicals (·OH) and DPPH free radicals (DPPH·) and the role of reducing fatty degeneration L02 liver intracellular total cholesterol (TC) and triglycerides (TG) were investigated. The results showed that the best extraction process for general flavonoids from Yunnan DJF was extraction with 55% ethanol at 80 ℃ for 80 min. Under the control of these conditions, the extraction yield …

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Optimization Of Extraction Conditions And Antioxidant Activity Of Curcuma Longa Polysaccharides And Flavonoids By Response Surface-Satisfaction Function, Min-Na Hou, Shao-Ping Hou, Man-Fang Wu, Shan Wang, Xiu-Juan Peng, Feng Liu, Huan-Huan Yan Feb 2023

Optimization Of Extraction Conditions And Antioxidant Activity Of Curcuma Longa Polysaccharides And Flavonoids By Response Surface-Satisfaction Function, Min-Na Hou, Shao-Ping Hou, Man-Fang Wu, Shan Wang, Xiu-Juan Peng, Feng Liu, Huan-Huan Yan

Food and Machinery

The ethanol concentration, solid-liquid ratio, ultrasonic time and temperature were optimized by response surface-satisfaction function with extraction rate of polysaccharide and flavonoid from Curcuma Longa as response values. The results showed that the optimum extraction conditions of C. Longa polysaccharide and flavonoids were as follows: water as extraction solvent, ultrasonic temperature 50 ℃, material-liquid ratio 1∶22 (g/mL), ultrasound time 20 min. The extraction rate of polysaccharide and flavones were 1.01% and 0.23% respectively, and the satisfactory degree is 0.823 7. The difference between the predicted value was very small, which showed that the extraction process was reliable and feasible. The …

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Optimization Of Debittering Process By Alkali Method And Its Effect On The Quality Of Bitter Intestine, Li Liu, Yan-Jun Huan, Xin-Yue Diao, Fei Ma Feb 2023

Optimization Of Debittering Process By Alkali Method And Its Effect On The Quality Of Bitter Intestine, Li Liu, Yan-Jun Huan, Xin-Yue Diao, Fei Ma

Food and Machinery

Using bitter intestines as the test material, the effects of the addition amount of baking soda and soda, temperature and time of action on the debittering effect of bitter intestines were investigated through a single factor test. On this basis, response surface analysis was used to optimize the baking soda debittering process conditions. The effect of debittering treatment on the quality of the bitter bowel was studied. The results show that the addition amount of baking soda, the action time and the action temperature have an important effect on the removal of bile acids from the bitter intestine. When the …

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Optimization Of Natto With Double-Bacteria Mixed Fermentation, Dan-Ni Zheng, Meng-Ying Wang, Yi-Han Hu, Liang-Zhong Liu Feb 2023

Optimization Of Natto With Double-Bacteria Mixed Fermentation, Dan-Ni Zheng, Meng-Ying Wang, Yi-Han Hu, Liang-Zhong Liu

Food and Machinery

In order to optimize the processing technology of natto, improve the flavor of the product, and to explore the effect of double-bacteria mixed fermentation on the quality of natto, two better strains were screened through the ratio of the diameter of the hydrolytic colonies (C/H), growth curve of the strains, nattokinase activity and volatile base nitrogen content. The single-factor and orthogonal experiments were used to optimize the process conditions of the two-bacteria fermentation of natto, with nattokinase activity and volatile base nitrogen content as the indicator. The optimal fermentation process of natto with two strains is the ratio …

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Progress On Detection Methods Of Main Mycotoxins In Food, Hang Yuan, Tong-Ying Ding Feb 2023

Progress On Detection Methods Of Main Mycotoxins In Food, Hang Yuan, Tong-Ying Ding

Food and Machinery

This review focused on the situation and toxicity of aflatoxin, deoxynivalenol, and alternaria toxin contaminated food, and the current commonly used mycotoxin detection methods at domestic and abroad were summarized, with the advantages and disadvantages of each method being analyzed and compred. Finally, the development direction of mycotoxin detection method in the future was prospected.

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Research Progress On The Extraction Of Natural Astaxanthin From Haematococcus Pluvialis, Yan Li, Jing Gao Feb 2023

Research Progress On The Extraction Of Natural Astaxanthin From Haematococcus Pluvialis, Yan Li, Jing Gao

Food and Machinery

Natural astaxanthin has stronger stability, biological activity and safety than chemically synthesized astaxanthin. Haematococcus pluvia-lis is the most important biological source of natural astaxanthin and more attentions have been paid to the extraction of astaxanthin from H. pluvialis. This work focuses on the development methods of cell-wall disruption of H. pluvialis and the extraction of astaxanthin, which can provides a theoretical basis for the efficient extraction and comprehensive utilization of natural astaxanthin from H. pluvialis.

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Drying Characteristics And Quality Of Turpan Seedless White Grape In Different Drying Rooms, E-Li Ka-Si-Mu, Li Ze-Ping, Li Xue-Lian, Shi Yong, Zhou Jun, Huang Hua, Guo Jun-Xian Feb 2023

Drying Characteristics And Quality Of Turpan Seedless White Grape In Different Drying Rooms, E-Li Ka-Si-Mu, Li Ze-Ping, Li Xue-Lian, Shi Yong, Zhou Jun, Huang Hua, Guo Jun-Xian

Food and Machinery

The drying time, green rate, sugar content, VC content, sensory index, and color (including the average value of L*, a*, b*, R, G, B, etc) of seedless white grape in southwest, southeast, north-south, and east-west directions were compared for three kinds of drying houses constructed with different materials in Turpan area. The results showed that in brick drying house and adobe drying house, the drying time of seedless white grape in southwest direction was 24 days, the rate of green product was 32% and 24%, the sugar content was 721.3 mg/g and 719.6 mg/g, the content of VC was 7.84 …

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Study On Physicochemical Properties And In Vitro Digestion Of The Resistant Starch From Eleusina Coracana (L.) Gaertn, Jia-Li Chen, Jing-Jie Liu, Pan-Fei Xiao, Le Wang, Li-Ya Ma, Chi-Ling Li Feb 2023

Study On Physicochemical Properties And In Vitro Digestion Of The Resistant Starch From Eleusina Coracana (L.) Gaertn, Jia-Li Chen, Jing-Jie Liu, Pan-Fei Xiao, Le Wang, Li-Ya Ma, Chi-Ling Li

Food and Machinery

The resistant starch (RS3) was prepared by ultrasonic and thermal-press processing using the starch from Eleusine cor-acana (L.) Gaertn (finger millet) as a raw material. The physicochemical properties and digestive characteristics of the finger millet RS3 were characterized. The results showed that compared with the raw starch of finger milletraw, RS3 had greater solubility, thermal stability and freeze-thaw stability; while its swelling and settling properties were small, and these characteristics could be used to improve the texture of the food and increase the crispness of the food. Compared with ordinary corn RS3, the finger …

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Analysis And Comporison Of Nutritional Component In The Muscle Of Zhedong Geese And Landes Geese, Hua Yang, Su-Ling Sun, Wei-Hu Chen, Li-Zhi Lu, Yu Zhang, Jun-Hong Wang, Zuo-Yi Zhu, Xue Li, Wei Wang Feb 2023

Analysis And Comporison Of Nutritional Component In The Muscle Of Zhedong Geese And Landes Geese, Hua Yang, Su-Ling Sun, Wei-Hu Chen, Li-Zhi Lu, Yu Zhang, Jun-Hong Wang, Zuo-Yi Zhu, Xue Li, Wei Wang

Food and Machinery

To study the difference of nutritional value of Zhedong geese and Landes geese, the contents of nutritional component in chest and leg muscle of Zhedong geese and Landes geese were determined. The results showed that crude fat content of Zhedong geese was higher than that of Landes geese. However, crude protein and crude ash contents were almost same in Zhedong geese and Landes geese. Both Zhedong geese andLandes geese had a wide variety of amino acids, and their essential amino acids (EAA) compositions and structures fit in FAO/WHO recommended pattern for amino acids. The first limited amino acid in Zhedong …

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Auxiliary Hypoglycemic Effects Of Compound Nutritional Powder On The Type 2 Diabetic Rats, Qing-Hai Sheng, Wei Zhao, Yan-Ju Jia, Zhi-Yong Dai, Ying He, Jing Liu, Li Xu, Jin-Li Long, Jun Wang, Zeng-Ning Li Feb 2023

Auxiliary Hypoglycemic Effects Of Compound Nutritional Powder On The Type 2 Diabetic Rats, Qing-Hai Sheng, Wei Zhao, Yan-Ju Jia, Zhi-Yong Dai, Ying He, Jing Liu, Li Xu, Jin-Li Long, Jun Wang, Zeng-Ning Li

Food and Machinery

To evaluate the auxiliary blood glucose-lowering function of compound nutritional powder made from whole milk powder, erythritol, almond powder, resistant dextrin, polydextrose, inulin, mogroside, etc., on diabetic rats. Establish a rat model of insulin resistance glucose/lipid metabolism disorder, and evaluate the effects of compound nutritional powder on normal rats and insulin resistance glucose/lipid metabolism disorder model rats. The compound nutritional powder had no significant effect on the blood sugar of normal rats; the glucose tolerance index of insulin resistance glucose/lipid metabolism disorder model rats was positive, the blood lipid index was negative, and there was no significant change in insulin …

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Effects Of Cut Tobacco Width And Drying Methods On Cigarettes With Different Specifications, Kai-Min Zhou, Ding Ding, Jin He, Yan-Qiong Liu, Kai-Jian Sun, Ke Sheng, Hao-Bo Zhang, Ru-Xin Shu Feb 2023

Effects Of Cut Tobacco Width And Drying Methods On Cigarettes With Different Specifications, Kai-Min Zhou, Ding Ding, Jin He, Yan-Qiong Liu, Kai-Jian Sun, Ke Sheng, Hao-Bo Zhang, Ru-Xin Shu

Food and Machinery

In order to study the effects of cut tobacco width and drying methods for different cigarette sizes on cigarette physical characteristics, mainstream cigarette smoke and cigarette making machine operating conditions, tobacco with cutting width of 0.8, 0.9, and 1.0 mm and drying methods of KLD and HDT were selected for experiments on middle, slim and short cigarette making machines. For the same size cigarettes, cigarette circumference and weight was instant. Results show that: ① Compared to cylinder drying, for the pneumatic drying cigarettes, pressure drop was increased, hardness was increased, and content of loss of tobacco from the ends was …

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Effect Of Airflow Ultrafine Pulverization On Physical Properties And Antioxidant Activity Of Mung Bean Sprouts, Xue-Mei Liang, Xin-Mei Lin, Mei-Xia Wei, Long-Kui Cao, Zhi-Jiang Li, Bao-Xin Lu Feb 2023

Effect Of Airflow Ultrafine Pulverization On Physical Properties And Antioxidant Activity Of Mung Bean Sprouts, Xue-Mei Liang, Xin-Mei Lin, Mei-Xia Wei, Long-Kui Cao, Zhi-Jiang Li, Bao-Xin Lu

Food and Machinery

Taking the mung bean sprouts after drying as raw materials, the changes in the extraction amount, antioxidant activity and physical properties of mung bean sprouts polyphenols after airflow ultrafine crushing treatment were compared. The results show that the best conditions for ultrafine pulverization of air flow were as followed: pressure 0.5 MPa and speed 5 000 r/min. Compared with conventional crushing, the extraction of mung bean sprouts polyphenols increased by 10.74%. In addition to the reduction of DPPH free radical scavenging ability, the removal ability of mung bean sprouts polyphenols to ABTS+ free radicals and hydroxyl free radicals increased …

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Rapid Determination Of 7 Hormones In Grass Carp Using Quechers Coupled With Uplc-Q/ Orbitrap Ms, Zhou Yan-Hua, Li Tao, Zhang Peng-Fei Feb 2023

Rapid Determination Of 7 Hormones In Grass Carp Using Quechers Coupled With Uplc-Q/ Orbitrap Ms, Zhou Yan-Hua, Li Tao, Zhang Peng-Fei

Food and Machinery

A simple and rapid method for the simultaneous determination of 7 kinds of hormones in grass carp was developed by the QuEChERS method coupled with ultra performance liquid chromatogragphy quadrupole/electrostatic field orbitrap high resolution mass spectrometry (UPLC-Q/Orbitrap MS). The results indicated that the linearity of all the 7 hormones ranged from 1.0 ng/mL to 100.0 ng/mL with the correlation coefficients greater than 0.998. The LOD was in the range of 0.04~0.60 μg/kg and the LOQ was in the range of 0.2~1.8 μg/kg. The recoveries were in the range of 71.4% to 106.9%, with the RSD (n=6) in the range of …

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