Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons™

Open Access. Powered by Scholars. Published by Universities.®

Discipline
Institution
Keyword
Publication Year
Publication
Publication Type
File Type

Articles 42511 - 42540 of 255713

Full-Text Articles in Life Sciences

Analysis Of Inorganic Elements In Russian Inonotus Obliquus, Wei Ma, Yang-Yang Tan, Shu-Juan Wei, Ce Tan, Qi Zhao, Ping-Ping Lv, Li Cheng Feb 2023

Analysis Of Inorganic Elements In Russian Inonotus Obliquus, Wei Ma, Yang-Yang Tan, Shu-Juan Wei, Ce Tan, Qi Zhao, Ping-Ping Lv, Li Cheng

Food and Machinery

To provide a basis of quality control and safety evalua-tion for developing medicine and functional food of Inonotus obliquus, 4 kinds of heavy metals including lead, cadmium, mercury, arsenic and 18 kinds of microelements including aluminum, boron, barium, calcium, tin, cobalt, copper, iron, potassium, magnesium, manganese, sodium, nickel, phosphorus, strontium, titanium, vanadium, zinc in different color, different part, and different products were detected by national standard, and relative statistical analyses were also carried out. Results showed that the contents of 22 inorganic elements in crude I. obliquus products were higher than that in refined I. obliquus products, while the …

Go to article

Simultaneous Determination Of Benzo[A]Pyrene And Its Structural Isomers In Mainstream Cigarette Smoke By Gc-Ms/Ms, Jie-Yun Cai, Hui-Ping Wang, Wei Liu, Xin-Rui Chen, Yan-Chun Xu, Xiao-Wei Ma, Chao Li Feb 2023

Simultaneous Determination Of Benzo[A]Pyrene And Its Structural Isomers In Mainstream Cigarette Smoke By Gc-Ms/Ms, Jie-Yun Cai, Hui-Ping Wang, Wei Liu, Xin-Rui Chen, Yan-Chun Xu, Xiao-Wei Ma, Chao Li

Food and Machinery

In this paper, employed an inter-standard quantitative method for determination of benzo[a]pyrene and its structural isomers (B[b]F, B[k]F, B[j]F, B[j]A, B[e]A, B[e]P, PER) in mainstream cigarette smoke by GC-MS/MS. The results showed that the LODs and the LOQs of target PAHs could achieve 0.056 6~0.181 7 and 0.188 6~0.605 5 ng/cig, respectively, while the linear correlation efficiencies are larger than 0.998 for all PAHs. The Intra-assay and Inter-assay precisions measured by 15 repeat runs are 1.91%~3.97% and 2.54%~4.46%, respectively. And with three different added-levels, the recovery rates for the target PAHs lie between 92.60% and 107.60%. It was proved that …

Go to article

Rapid Screening Of Three Kinds Of Guanidine Contraband In Auxiliary Sugar Reduction Capsule, Ying An, Ying Zhou, Jian-Bo Ji, Dong-Mei Ge Feb 2023

Rapid Screening Of Three Kinds Of Guanidine Contraband In Auxiliary Sugar Reduction Capsule, Ying An, Ying Zhou, Jian-Bo Ji, Dong-Mei Ge

Food and Machinery

A method for rapid screening and qualitative and quantitative determination of three biguanides, MH, PH and BH, in Jiangtang capsules by reversed-phase ion-pair-LC-MS was established and validated. Anagilent technologies C18 column (4.6× 250 mm, 5 μm) was used for the determination at 235 nm. A methanol-B ammonium acetate solution (0.01 mol/L) was used as the mobile phase for gradient elution at a flow rate of 0.5 mL/min. After the HPLC detection, the mass spectrometer for positive ion mode scanning was used for screening. The recovery of standard addition was 87.5%~108.4%, and the relative standard deviation was 0.5%~7.4%, with good precision …

Go to article

Research On Food Safety Management In Post Epidemic Period From The Perspective Of Supply Chain, Li Zhang Feb 2023

Research On Food Safety Management In Post Epidemic Period From The Perspective Of Supply Chain, Li Zhang

Food and Machinery

The characteristics of food supply chain and risks formation mechanism of key links of food safety based on the perspective of supply chain were reviewed, and the countermeasures of food risk management in the post-epidemic period was discussed. We proposed that strengthening the food safety risk management and establishing an information-sharing platform for food safety supply chain are urgent, and this will optimize the food safety organization and coordination mechanism, improving the food safety monitoring system.

Go to article

Simulation And Design Of Raking Knives Based On Bionic Design Method, Zhi-Feng Zhang, Jun-Xia Zhang, Yan Zhang Feb 2023

Simulation And Design Of Raking Knives Based On Bionic Design Method, Zhi-Feng Zhang, Jun-Xia Zhang, Yan Zhang

Food and Machinery

In order to shorten the filtration period of wort in the lauter tun and improve the quality of wort, A bionic raking knife suitable for the operation of the lauter tun was designed. The biological model of mole cricket claw teeth of its digging foot was reconstructed, and the dynamic process of claw teeth wedging into soil was simulated. According to the simulation results, the claw tooth T4 has the highest similarity with the design objectives of raking knife. The key contour curve is extracted from the biological model of claw tooth T4, and the curve formula is fitted with …

Go to article

Effect Of Ultrasonic Pretreatment On Water Migration Of Apricot Slices During Microwave Freeze-Drying, Jin Li-Wei, Ren Guang-Yue, Duan Xu, Zhang Ying-Min, Qu Zhan-Ping, Li Xin-Lin Feb 2023

Effect Of Ultrasonic Pretreatment On Water Migration Of Apricot Slices During Microwave Freeze-Drying, Jin Li-Wei, Ren Guang-Yue, Duan Xu, Zhang Ying-Min, Qu Zhan-Ping, Li Xin-Lin

Food and Machinery

To explore the drying characteristics and moisture migration and diffusion characteristics of apricot slices in the microwave freeze-drying process of ultrasonic pretreatment, microwave vacuum-freeze drying technology was selected, and the transverse relaxation time T2 inversion spectra of apricot slices during MFD drying under different ultrasonic pretreatment conditions were measured by low field nuclear magnetic resonance. The results showed that ultrasonic pretreatment had a great influence on the drying rate of apricot slices in the early stage of MFD. Scanning electron microscopy showed that the best ultrasonic treatment condition for internal structure was 350 W, 35 ℃, 15 min, and it …

Go to article

Study On Hot-Air Drying Characteristics And Kinetics Model Of Astragalus Slice, Zhang Ji, Peng Gui-Lan, Zhang Xue-Feng, Zhang Hong-Tu, Zhang Xin, Yang Ling Feb 2023

Study On Hot-Air Drying Characteristics And Kinetics Model Of Astragalus Slice, Zhang Ji, Peng Gui-Lan, Zhang Xue-Feng, Zhang Hong-Tu, Zhang Xin, Yang Ling

Food and Machinery

This study aims to investigate the hot air drying characteristics of Astragalus slices, and the kinetics of the drying process. The hot air drying experiment was conducted with hot air temperature, air velocity and slice thickness as experimental factors. The hot air temperatures are 40, 50 and 60 ℃ with the air velocities of 0.4, 0.8 and 1.2 m/s, and slice thicknesses are 3, 6 and 9 mm, respectively. The effects of them on the hot air drying curves, effective moisture diffusivity coefficient, rehydration performance and color difference of Astragalus slices were investigated respectively. The Weibull distribution was used to …

Go to article

Analysis Of Nutrients And Bioactive Compounds In Fruits Of Psidium Guajava L. Cv. Pearl, Peng Yan, Zhang Min, Cui Xiao-Li, Zhang Shi-Feng, Tang Ting Feb 2023

Analysis Of Nutrients And Bioactive Compounds In Fruits Of Psidium Guajava L. Cv. Pearl, Peng Yan, Zhang Min, Cui Xiao-Li, Zhang Shi-Feng, Tang Ting

Food and Machinery

The nutrients and bioactive compounds in fruits of Psidium guajava L. cv. Pearl, collected from Hechun town in Zhanjiang, were measured and determined in order to lay the foundation for the further development and utilization of this species. Results showed that the contents of moisture, crude fats, crude fiber, total carbohydrates, fructose, glucose, sucrose and citric acid in fresh fruits of P. guajava L. cv. Pearl were (88.98±0.04) g/100 g, (0.11±0.01) g/100 g, (2.27±0.01) g/100 g, (5.78±0.02) g/100 g, (22.00±0.20) mg/g, (22.05±0.25) mg/g, (12.45±0.15) mg/g, and (1.68±0.02), respectively. The content of crude protein was (0.78±0.01) g/100 g, and 16 kinds …

Go to article

Effect Of Short-Term Intake Of High Edible Oil On Viscera Coefficient And Gastrointestinal Motility In Mice, Zheng Tao, He Yun-Shan Feb 2023

Effect Of Short-Term Intake Of High Edible Oil On Viscera Coefficient And Gastrointestinal Motility In Mice, Zheng Tao, He Yun-Shan

Food and Machinery

To study the effect of short-term intake of high edible oil on the viscera coefficient and gastrointestinal motility in mice and providing the basis for rational dietary oil, 10 SPF KM mice were randomly divided into the control group and the edible oil group. The mice in the edible oil group were given edible oil twice a day, 0.3 mL each time, according to 20 mL/(kg·d) and mace in the control group were given equal amounts of distilled water for 13 days. The viscera coefficient and gastrointestinal motility of mice were compared. It was found that the dietary amount of …

Go to article

A Fast Detection Pu-Erh Tea Storage Based On The Voltammetric Electronic Tongue And One-Dimension Cnn-Elm, Yang Zheng-Wei, Zhang Xin, Li Qing-Sheng, Miao Nan, Wang Zhi-Qiang, Li Cai-Hong, Yuan Wen-Hao, Ma Yun-Xia, Zhou Zhi Feb 2023

A Fast Detection Pu-Erh Tea Storage Based On The Voltammetric Electronic Tongue And One-Dimension Cnn-Elm, Yang Zheng-Wei, Zhang Xin, Li Qing-Sheng, Miao Nan, Wang Zhi-Qiang, Li Cai-Hong, Yuan Wen-Hao, Ma Yun-Xia, Zhou Zhi

Food and Machinery

Pu-erh tea storage year detection has the problems of cumbersome operation and complicated evaluation process. On this basis, a voltammetric electronic tongue (VE-Tongue) came out for fast detection of different storage years of Pu-erh tea. Conventional pattern recognition method of VE-Tongue was mainly based on manual feature design combined with shallow machine learning algorithms. In this study, a deep learning algorithm was introduced into pattern recognition method of VE-Tongue. A hybrid pattern recognition method based on combination of one-dimension convolutional neural network (1-D CNN) and extreme machine learning (ELM) was proposed. The 1-D CNN-ELM model combined with VE-Tongue was utilized …

Go to article

Application Of Electronic Tongue Technology For Fuzzy Sensory Evaluation Of Edible Salts, Su Zhi-Min, Huang Xiao-Ping, Liu Fei, Wu Zhen Feb 2023

Application Of Electronic Tongue Technology For Fuzzy Sensory Evaluation Of Edible Salts, Su Zhi-Min, Huang Xiao-Ping, Liu Fei, Wu Zhen

Food and Machinery

In order to establish a method for evaluating the taste quality of edible salts, by taking 5 different raw materials edible salts as research object, a combination of electronic tongue technique with fuzzy sensory evaluation, and the method of principle component analysis (PCA) were deeply analyzed. The results showed: by analyzing the testing results of electronic tongue of edible salts, using PCA, the weight factor of fresh, saline, astringency, bitterness, and richness of the edible salt's sensory index were 0.32, 0.23,0.22, 0.18, 0.05, and, respectively. Based on the sensory evaluation data of sensory evaluator and corresponding fuzzy matrices were analyzed …

Go to article

The Regulation System Of Food Safety In Britain After“Mad Cow Disease” And Its Inspiration——On The International Competitiveness Of British Food, Qin Bao-Qun Feb 2023

The Regulation System Of Food Safety In Britain After“Mad Cow Disease” And Its Inspiration——On The International Competitiveness Of British Food, Qin Bao-Qun

Food and Machinery

In practice, the British food processing industry was hit hard after the “Mad Cow Disease” incident, and the British government finally took active measures to promote the transformation of food safety and security system to consumer life and health, and established a strict food safety legal system, established strict food safety legislation and all-round food safety education system. Therefore, observing the food safety supervision system in China by the British food safety supervision system, we can find that there are still problems such as the interference of “localism”, the malady of long management, the proof rule of “who claims who …

Go to article

Improvement Of Tear-Tape Roll Positioning Device For Yb55 Cigarette Packing Machine, He Ren, Tian Jing, Bi Jun-Yi, Tang Shi-Xiang Feb 2023

Improvement Of Tear-Tape Roll Positioning Device For Yb55 Cigarette Packing Machine, He Ren, Tian Jing, Bi Jun-Yi, Tang Shi-Xiang

Food and Machinery

This article utilizes the spring ball locking structure to design a fast tear-tape roll positioning device. The application results of this device show that the tear-tape roll replacement time of the operator’s is shortened from 90 s to 24 s, and the frequency of use failures caused by the inadequate locking of the tear-tape roll is reduced from 1.4/week to 0/week, which effectively improves the operation efficiency of equipment and the stability of cigarette packaging quality.

Go to article

Effects Of Storage Conditions On Physical And Chemical Characteristics Of Almond Protein Isolates, Wang Wei-Qing, Li Xiu-Ting, Zhou Bin, Li Shu-Gang Feb 2023

Effects Of Storage Conditions On Physical And Chemical Characteristics Of Almond Protein Isolates, Wang Wei-Qing, Li Xiu-Ting, Zhou Bin, Li Shu-Gang

Food and Machinery

Taking the almond protein isolate (API) as the research object, explored the effect of different storage conditions (temperature, packaging method and time) on the physical and chemical properties and digestion properties of API. The results showed that the free sulfhydryl group of API gradually decreased and the disulfide bond and carbonyl value gradually increased with the storage time prolonged. After 9 months of storage, the molecular weight of API increased, mainly concentrated in 50~70 kDa; as the oxidation degree deepened, the function characteristics of API decreased (solubility and foaming characteristics); at 35 ℃ and non-vacuum packaging conditions, after 9 months …

Go to article

Study On Microwave Vacuum Freeze Drying Technology And Rehydration Characteristics Of Sauerkraut, He Jian, Yi Jun-Peng, Li Xin, Duan Xu, Ren Guang-Yue, Wu Tian-Tian Feb 2023

Study On Microwave Vacuum Freeze Drying Technology And Rehydration Characteristics Of Sauerkraut, He Jian, Yi Jun-Peng, Li Xin, Duan Xu, Ren Guang-Yue, Wu Tian-Tian

Food and Machinery

Using microwave vacuum freeze-drying technology to dehydrate fresh sauerkraut, study the influence of microwave power, vacuum degree and layer thickness on the drying characteristics and rehydration ratio of sauerkraut, determine the best drying conditions, and the low-field nuclear magnetic resonance technology (LF-NMR) was used to study the moisture state of dried pickled cabbage products during rehydration. The results showed that the drying rate of sauerkraut increased with higher microwave power, lower vacuum degree, and smaller thickness of the material layer, and the drying time was shortened. the optimal drying process conditions were found to include microwave power of 320 W, …

Go to article

Extraction Process Optimization Of Saponin From The Leaves Of Camellia Nitidissima Chi And Its Inhibition Of Lipase Activity, Chen Jia-Hui, Wu Xue-Hui Feb 2023

Extraction Process Optimization Of Saponin From The Leaves Of Camellia Nitidissima Chi And Its Inhibition Of Lipase Activity, Chen Jia-Hui, Wu Xue-Hui

Food and Machinery

By using single factor experiment and response surface methods, the effects of ethanol volume fraction, solid-liquid ratio, extraction temperature and time on extracting saponin from the leaves of Camellia nitidissima Chi were discussed, and the inhibitory effect of the extracts on pancreatic lipase was also studied. The optimal extraction conditons for saponin from C. nitidissima Chi were determined as follows: 59% ethanol, 1∶39 (g/mL) as solid-liquid ratio, extracting at 60 ℃ for 124 min. The yield of saponin was 4.82% under the optimized conditions, closing to the predicted result. The research results indicated that the saponin extracted with the mass …

Go to article

Development And Quality Evaluation Of Compound Rice Noodles Based On Traditional Recipe For Strengthening Spleen Diet, Zhang Jin-Yao, Tan Wen-Gen, Fan Yu-Bing, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong Feb 2023

Development And Quality Evaluation Of Compound Rice Noodles Based On Traditional Recipe For Strengthening Spleen Diet, Zhang Jin-Yao, Tan Wen-Gen, Fan Yu-Bing, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong

Food and Machinery

In order to improve the nutrition and health quality of traditional rice noodles, a special compound rice noodles was developed, using traditional rice noodles technology based on traditional recipe for strengthening spleen diet "Yang chun bai xue cake". In this study, the influence of the amount of single accessories for the recipe (poria cocos, yam, lotus seed, euryales semen) on the quality of rice noodles was used to determine the composition ratio of compound accessories. The amount of compound accessories, xanthan gum and water in the compound rice noodle formula was optimized, and the texture characteristics, product aging degree and …

Go to article

Optimization Of Vacuum Tumbling Combined Ultra High-Pressure Treatment Preparation Of Conditioned Chicken Breast, Xu Mei-Yu, He Dan, Song Hong-Bo, Tang Dao-Bang, Huang Qun Feb 2023

Optimization Of Vacuum Tumbling Combined Ultra High-Pressure Treatment Preparation Of Conditioned Chicken Breast, Xu Mei-Yu, He Dan, Song Hong-Bo, Tang Dao-Bang, Huang Qun

Food and Machinery

Water retention rate and cooking loss rate were used as the evaluation index. To optimize the proportion of low phosphorus water retaining agent and the technological conditions of conditioning chicken breast prepared by vacuum tumble-ultra-high pressure, orthogonal test and response surface analysis were used respectively, and the texture indexes of the treated chicken breast were measured. The results showed that the optimal low-phosphorus water-retaining agent were formulated as follows: sodium pyrophosphate 0.2%, starch 7.0%, and sodium bicarbonate 1.5%. The optimized conditions of vacuum rolling ultra high-pressure process were ultra-high pressure processing for 10 min with, pressure 190 MPa after a …

Go to article

Optimizing Conditions Of Producing Bacteriocin By Lactobacillus Plantarum M1-Ntg300, An Yu, Wang Ying, Yi Hua-Xi, Zhang Dong-Jie Feb 2023

Optimizing Conditions Of Producing Bacteriocin By Lactobacillus Plantarum M1-Ntg300, An Yu, Wang Ying, Yi Hua-Xi, Zhang Dong-Jie

Food and Machinery

Taking the potency of phytolactin as a characteristic index, the culture conditions for bacteriocin production by Lactobacillus plantarum M1-NTG300 were optimized. Through response surface analysis combined with actual values, the optimal components of the culture medium were determined to include 3.5% glucose concentration, 3.5% peptone, 0.35% Tween 80, and 0.20% magnesium chloride. Under the control of these culture conditions, The titer of bacteriocin, produced by L. plantarum M1-NTG300 was 1 269.4 IU/mL, which was increased by 19.8%.

Go to article

Research Progress On The Mechanism Of Uric Acid-Lowering Natural Bioactive Compounds, Jiang Lin-Hong, Yang Xi-Hong, Xie Jing-Wen, Xie Wan-Cui Feb 2023

Research Progress On The Mechanism Of Uric Acid-Lowering Natural Bioactive Compounds, Jiang Lin-Hong, Yang Xi-Hong, Xie Jing-Wen, Xie Wan-Cui

Food and Machinery

Based on purine metabolism and the pathway of uric acid, four kinds of uric acid-lowering modes and mechanisms of natural bioactive compounds were summarized, mainly analyzed the uric acid-lowering modes and research results of natural extracts, protein enzymatic hydrolysates, polypeptides, probiotics and other active compounds. It is provided guidance for the development of medicinal resources, medical auxiliary food and natural anti-gout drugs.

Go to article

Analytical Methods Of Glucosinolate And Its Application In Relative Research In Brassica Oleracea, E Heng-Chao, Zhao Xiao-Yan, Zhang Yan-Mei, Zhou Chang-Yan Feb 2023

Analytical Methods Of Glucosinolate And Its Application In Relative Research In Brassica Oleracea, E Heng-Chao, Zhao Xiao-Yan, Zhang Yan-Mei, Zhou Chang-Yan

Food and Machinery

This study reviews the research advancements of analytical methods with glucosinolates and its application in Brassica oleracea, with a view to providing reference for breeding, nutrition evaluation, and development in B. oleracea.

Go to article

Progress In Preparation And Application Of Double Emulsion, Wen-Hua Xu, Jia Zhang, Zi-Han Wang, Zhuo Jiang, Sheng-Quan Huan, Xian Wu Feb 2023

Progress In Preparation And Application Of Double Emulsion, Wen-Hua Xu, Jia Zhang, Zi-Han Wang, Zhuo Jiang, Sheng-Quan Huan, Xian Wu

Food and Machinery

In this study, the latest research results of droplet microfluidics, membrane emulsification, and coaxial electrospray preparation of double emulsion are introduced, and their advantages and disadvantages are compared and analyzed. The limitation of microfluidic prepared double emulsion industrialization and its related research was pointed out. The latest research results of double emulsion in the fields of food, cosmetics, and biomedicine were reviewed, and the advantages and prospects of double emulsion applications prospected.

Go to article

The Public Opinion Monitoring, Network Attention And Forecasting The Reference Values Of The Labeled Food Nutrition, Ze-Ying Huang Feb 2023

The Public Opinion Monitoring, Network Attention And Forecasting The Reference Values Of The Labeled Food Nutrition, Ze-Ying Huang

Food and Machinery

Using 1 531 comment data of Sina Weibo and 2 587 of Baidu index data from 2013 to 2020, based on word cloud analysis, text sentiment analysis, and ARIMA-SVM prediction model, based on word cloud analysis, text emotion analysis and ARIMA-SVM prediction model. It was found that residents most concerned about the nutrient reference value of energy, and the nutrient reference value of moon cakes, soy sauce, yuanxiao, milk and other products were more used, especially children's food. In general, the nutrient reference values obtained slightly higher praise, but there were also many controversies; nutrient reference values did not get …

Go to article

Market Development Status Of Chinese Prepared Food Under The Globalized Epidemic Trends, Pei-Bei Wei, Sui-Jian Qi Feb 2023

Market Development Status Of Chinese Prepared Food Under The Globalized Epidemic Trends, Pei-Bei Wei, Sui-Jian Qi

Food and Machinery

The epidemic situation of new coronavirus infection has become globalized and seemed to be long-term existence, and its prevention and control will become normal. Under the comprehensive situation of resumption of work and production, reopening of school, the intake of sufficient nutrients and the improvement of immunity are personal primary protection against viruses. Prepared foods can be a convenient way to provide dietary nutritious food. Here, we discuss the current situation of the market development of prepared foods in China from the perspective of the human nutrition demand and the convenient supply of dietary nutrients under the long-term trend of …

Go to article

Differential Proteomics Analysis Of Egg Whites At Different Spray Drying Inlet Temperatures, Li-Li Liu, Sheng-Juan Shi, Ke Chen, Meng-Jun Zhang, Wei-Ming Hao, Yuan-Yuan Li Feb 2023

Differential Proteomics Analysis Of Egg Whites At Different Spray Drying Inlet Temperatures, Li-Li Liu, Sheng-Juan Shi, Ke Chen, Meng-Jun Zhang, Wei-Ming Hao, Yuan-Yuan Li

Food and Machinery

The purpose of this study was to investigate the protein expression of egg white protein at different inlet temperatures of spray drying (140,160,180 ℃). ITRAQ technology was used to identify and bioinformatics egg white proteins, and to investigate the distribution, function and mechanism of different proteins in egg white powder during different drying processes. The results showed that, compared with the control group at 140 ℃, 41 and 46 different proteins were identified at 160 ℃ and 180 ℃ respectively during the spray drying process of egg white (Fold change ＞1.2, P＜0.05). GO function annotation analyzed the biological processes that …

Go to article

Study Of The Impacts Of Mono-, Di-Glyceride/Phospholipid (Mdg/Pl) On The Bioaccessibility Of Lipophilic Nutrients In Infant Formula Emulsion, Jun-Jie Hu, Yan Li, Huan-Huan Cui Feb 2023

Study Of The Impacts Of Mono-, Di-Glyceride/Phospholipid (Mdg/Pl) On The Bioaccessibility Of Lipophilic Nutrients In Infant Formula Emulsion, Jun-Jie Hu, Yan Li, Huan-Huan Cui

Food and Machinery

In this study, the in vitro digestion model was used for investigating the impacts of the application of Mono-, Di-glyceride (MDG) and phospholipid (PL) in the infant formula model emulsions on the bioaccessibility of lipophilic nutrients (vitamin D, carotenoids) contained in the formula. The addition of MDG/PL were found to significantly facilitate the micellization of lipophilic nutrients contained in the infant formula-based emulsion system at the simulated small intestine stage and led the digestion behavior more similar to human breast milk. The higher micellization rate resulted in higher absorption efficiency and higher bioavailability of liphophilic nutrients in the infant formula. …

Go to article

A Comparative Study Of Lipase And Diacetyl Tartaric Esters Of Mono-Glycerides (Datem) On Rheological Properties Of Dough By Pressing Process And Baking Properties Of Bread, Jia-Bao Wang, Mei-Feng Huang, Di Yang, Zi-Liang Su, Han Yu, Hong-Yan He, Song He Feb 2023

A Comparative Study Of Lipase And Diacetyl Tartaric Esters Of Mono-Glycerides (Datem) On Rheological Properties Of Dough By Pressing Process And Baking Properties Of Bread, Jia-Bao Wang, Mei-Feng Huang, Di Yang, Zi-Liang Su, Han Yu, Hong-Yan He, Song He

Food and Machinery

Lipase was added to dough system and compared with emulsifier DATEM in this study. The effects of lipase and emulsifier DATEM on the quality of bread were studied by the specific volume and texture of bread. The results showed that lipase could reduce hardness and chewiness of the brea, improve its anti-staling property, soften the bread crumb and increase its sensory evaluation score compared with DATEM.

Go to article

Effect Of Withering Time On Biochemical Components And Volatile Of Tea Leaves From Danxia 8, Xiao-Yan Qiao, Wei Chen, Cheng-Ying Ma, Dong Chen Feb 2023

Effect Of Withering Time On Biochemical Components And Volatile Of Tea Leaves From Danxia 8, Xiao-Yan Qiao, Wei Chen, Cheng-Ying Ma, Dong Chen

Food and Machinery

The comparative analysis was performed for the biochemical components, and volatile of tea leaves from Danxia 8 treated at different withering time. The regularity of biochemical characteristics and aroma profile were expected to find out by statistical methods. The results showed that tea polyphenols increased significantly from 0 h to 23 h, and then decreased significantly. The content of free amino acids increased significantly from 0 h to 16 h, while theanine decreased remarkably. The contents of free amino acids and theanine decreased significantly in the next time. At the whole withering process, caffeine content increased significantly, but theobromine decreased …

Go to article

Effects Of Different Soybean Powder On Farinograph And Gelatinization Characteristics Of Wheat Flour, Jing-Hong Shi, Shu-Wen Guo, Yun-Ling Li, Xiao-Bing Zhu Feb 2023

Effects Of Different Soybean Powder On Farinograph And Gelatinization Characteristics Of Wheat Flour, Jing-Hong Shi, Shu-Wen Guo, Yun-Ling Li, Xiao-Bing Zhu

Food and Machinery

The soybean powder and wheat powder were mixed in different proportions, and the effect of different soybean powder on the farinograph and gelatinization characteristics of wheat powder were analyzed using Mixolab hybrid experiment instrument and rapid viscosity analyzer. The result showed that as the amount of soybean powder added increased, the stabilization time and formation time of the dough reduced, the weakening degree of dough protein increased, and peak viscosity, the trough viscosity, final viscosity, and regenerative value continued to decrease. The C2 value, peak viscosity, trough viscosity, final viscosity, gelatinization temperature and gelatinization time were significantly negatively correlated(P＜0.05) with …

Go to article

Identification Of Peach Fruit Juice Adulterated With Water Based On Hydrogen And Oxygen Stable Isotopes, Yue Jiang, An Li, Xin-Xin Jin, Li-Gang Pan, Zhi-Yong Zhang Feb 2023

Identification Of Peach Fruit Juice Adulterated With Water Based On Hydrogen And Oxygen Stable Isotopes, Yue Jiang, An Li, Xin-Xin Jin, Li-Gang Pan, Zhi-Yong Zhang

Food and Machinery

In this study, fresh peach juice is taken as the research object, and the moisture in the peach juice sample is extracted without fractionation by using the full-automatic vacuum condensation extraction technology. The hydrogen and oxygen isotopes in the water sample are simultaneously determined by using the element analyzer-stable isotope mass spectrometer (EA-IRMS). The reliability of the analysis method is evaluated by adding tests, and the change rule of hydrogen and oxygen isotope ratio after the peach juice is mixed with different proportions of moisture is discussed by using the established analysis method and multiple comparative analysis. The results showed …

Go to article

First Prev Next Last