Open Access. Powered by Scholars. Published by Universities.®
- Institution
-
- Changsha University of Science and Technology (4729)
- University of Nebraska - Lincoln (6)
- Technological University Dublin (3)
- University of Arkansas, Fayetteville (3)
- University of New Hampshire (3)
-
- University of the Philippines Los Baños (3)
- Department of Primary Industries and Regional Development, Western Australia (2)
- Texas A&M University School of Law (2)
- WellBeing International (2)
- Bemidji State University (1)
- Brigham Young University (1)
- Cal Poly Humboldt (1)
- Central Washington University (1)
- Chapman University (1)
- City University of New York (CUNY) (1)
- Cleveland State University (1)
- Dartmouth College (1)
- Purdue University (1)
- The University of San Francisco (1)
- The University of Southern Mississippi (1)
- University of Central Florida (1)
- University of Nevada, Las Vegas (1)
- West Virginia University (1)
- Wright State University (1)
- Keyword
-
- Antioxidant activity (74)
- Quality (48)
- Food safety (37)
- Antioxidant (34)
- Machine vision (32)
-
- Polysaccharide (27)
- Principal component analysis (24)
- Texture (24)
- Packaging design (22)
- Flavor (21)
- Fermentation (19)
- Numerical simulation (19)
- Physicochemical properties (19)
- Polyphenols (19)
- Uncertainty (19)
- Biological activity (17)
- Food (17)
- Protein (17)
- Detection (16)
- Preservation (16)
- Stability (16)
- Apple (14)
- Extraction (13)
- Flavonoids (13)
- Microstructure (13)
- Process optimization (13)
- Sensory evaluation (13)
- Volatile components (13)
- Antioxidant capacity (12)
- Deep learning (12)
- Publication Year
- Publication
-
- Food and Machinery (4729)
- Articles (3)
- The Philippine Agricultural Scientist (3)
- Animal Sentience (2)
- Law Faculty Scholarship (2)
-
- Texas A&M Law Review (2)
- AAES Research Reports and Research Bulletins (1)
- All Master's Theses (1)
- Cal Poly Humboldt theses and projects (1)
- Capstones (1)
- Center for Plant Science Innovation: Faculty Publications (1)
- Cornhusker Economics (1)
- Dartmouth Scholarship (1)
- Data Science and Data Mining (1)
- Department of Animal Science: Dissertations, Theses, and Student Research (1)
- Department of Food Science and Technology: Faculty Publications (1)
- Department of Nutrition and Health Sciences: Dissertations, Theses, and Student Research (1)
- Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences (1)
- Dissertations (1)
- Faculty Publications (1)
- Graduate Theses and Dissertations (1)
- Graduate Theses, Dissertations, and Problem Reports (ETD) (1)
- Horticulture research reports (1)
- Journal of Bioresource Management (1)
- Journal of Earth and Life Science (1)
- Journal of Law and Health (1)
- Journal of Nonprofit Innovation (1)
- Master's Theses (1)
- RISK: Health, Safety & Environment (1990-2002) (1)
- Sheep Updates (1)
- Publication Type
Articles 31 - 60 of 4768
Full-Text Articles in Agriculture
Strategy For Linear Range Broadening Of Elisa Based On Antibody Synergistic Combination, Guo Cuili, Peng Juan, Lai Weihua, Xing Keyu, Gan Bei
Strategy For Linear Range Broadening Of Elisa Based On Antibody Synergistic Combination, Guo Cuili, Peng Juan, Lai Weihua, Xing Keyu, Gan Bei
Food and Machinery
[Objective] To broaden the linear range of ELISA for deoxynivalenol detection. [Methods] This paper obtains three antibodies with different sensitivities via mouse immunization, cell fusion and screening, ascites preparation, and antibody purification. By optimizing the working concentration and composition ratio of the antibody synergistic combination, the optimal antibody synergistic combination ratio is applied to ELISA to determine the linear range. [Results] The optimal reaction conditions for the ic-ELISA based on synergistic antibodies are as follows: the optimal working concentrations of the coating antigen and antibody are 0.3 and 0.1 μg/mL, respectively. The linear range of the synergistic antibody is obviously …
Interactive Mechanism Of Food Packaging Design And Children's Health Consciousness, Yang Qian
Interactive Mechanism Of Food Packaging Design And Children's Health Consciousness, Yang Qian
Food and Machinery
Food packaging can establish an “entertainment–knowledge–action” interactive closed-loop mechanism for children, effectively guiding them to practice healthy behaviors, overcoming the low efficiency of conventional text- and image-based instruction, and continuously strengthening their health awareness. At present, interactive design for cultivating children’s health awareness through food packaging is constrained by superficial forms of interaction, insufficient integration of entertainment functions, fragmented system construction, and the absence of educational mechanisms in the implementation stage. The “entertainment–knowledge–action” closed-loop design can specifically address the limitations of traditional packaging, including fragmented interaction, superficial cognition, and weak behavioral guidance. Specifically, entertainment serves as the entry point by …
Effects Of Pretreatment Methods On Volatile Compounds And Active Ingredients In Flaxseed Oil, Zhu Lijun, Chen Fengzhen, Zhang Chengshuang, Zhao Baoyi, Meng Lingjun
Effects Of Pretreatment Methods On Volatile Compounds And Active Ingredients In Flaxseed Oil, Zhu Lijun, Chen Fengzhen, Zhang Chengshuang, Zhao Baoyi, Meng Lingjun
Food and Machinery
[Objective] This paper aims to investigate the effects of microwave and roasting pretreatment methods on volatile compounds and active ingredients in flaxseed oil. [Methods] Flaxseeds were pretreated by microwave (720 W, 2–8 min) and roasting (140–200 ℃, 30 min), and then flaxseed oil was prepared by cold pressing. Using untreated cold-pressed flaxseed oil as a control, the differences in volatile compounds were analyzed by headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and an electronic nose. Additionally, the contents of tocopherols, phytosterols, and total phenolics were determined. [Results] A total of 72 volatile compounds are identified by HS-GC-IMS analysis, including aldehydes (20 …
Advances In The Application Of Electroencephalography In Food Sensory Science, Li Wenbin, Hou Xiaoyi, Deng Na, Leng Tuo, Fu Haohua, Wang Jianhui
Advances In The Application Of Electroencephalography In Food Sensory Science, Li Wenbin, Hou Xiaoyi, Deng Na, Leng Tuo, Fu Haohua, Wang Jianhui
Food and Machinery
Traditional sensory evaluation of food is affected by subjectivity and other factors, resulting in significant limitations. Electroencephalography (EEG), owing to its advantages of high temporal resolution, non-invasiveness, and real-time dynamic monitoring, offers an objective neurophysiological perspective and analytical approach to address this issue, effectively advancing food science research from subjective descriptions to objective neural decoding. This paper systematically reviews the applications of EEG in food flavor recognition and prediction, objective evaluation of food quality, and analysis of food nutrition and consumer behavior. In light of the current state of technological development, it is proposed that multimodal technology integration and machine …
Intelligent Detection Method For Food Packaging Defects Based On Improved U-Net And Machine Vision, Qi Guohong, Zhang Jing, Li Lili
Intelligent Detection Method For Food Packaging Defects Based On Improved U-Net And Machine Vision, Qi Guohong, Zhang Jing, Li Lili
Food and Machinery
[Objective] To address the issues of weak generalization, insufficient accuracy, and poor anti-interference ability in existing intelligent detection methods for food packaging defects. [Methods] On the basis of the intelligent sorting system for food packaging defects, a method for intelligent detection of food packaging defects is proposed, which combines machine vision and an improved U-Net model. By introducing a multi-scale residual convolution module into the convolution module, the method reduces the computational complexity of the model and improves the training effect. By integrating channel attention, spatial attention, and multi-scale attention, a lightweight hybrid attention module is constructed to achieve the …
Consumer Judgment, Choice, And Meaning-Making In Food Packaging Design From The Perspective Of Consumption Alienation, Guo Jingzhi, Xu Ming
Consumer Judgment, Choice, And Meaning-Making In Food Packaging Design From The Perspective Of Consumption Alienation, Guo Jingzhi, Xu Ming
Food and Machinery
In the context of contemporary food consumption, food packaging has gradually shifted from a tool for product protection and information transmission to an important cognitive interface that influences consumer perception, judgment, and choice. Existing studies in this field mainly focus on functional optimization, behavioral guidance, and cultural expression, while insufficient attention has been paid to how packaging design affects consumer cognitive processes. This paper introduces the theoretical perspective of consumption alienation and employs literature analysis and comparative case studies to construct a three-layer analytical framework of “judgment–choice–meaning.” Furthermore, it proposes a regression-based analytical pathway centered on comprehensibility, choice support, and …
Prediction Model Of Green Grape Water Loss Rate Based On Multi-Model Soft Voting Fusion, Fan Gai, Jing Min, Ji Feng, Ma Maosen, Yao Xiaomin
Prediction Model Of Green Grape Water Loss Rate Based On Multi-Model Soft Voting Fusion, Fan Gai, Jing Min, Ji Feng, Ma Maosen, Yao Xiaomin
Food and Machinery
[Objective] This study aims to achieve rapid and non-destructive detection of the water loss rate in green grapes, control losses, and ensure quality. Based on an LED-induced fluorescence spectroscopy system, a prediction method combining collected spectral data with a multi-model soft voting fusion approach was proposed for green grape water loss rate estimation. [Methods] Spectral data from 100 green grape samples were collected. Preprocessing was performed using multivariate scatter correction (MSC), standard normal variate transformation (SNV), normalization, and Savitzky–Golay (SG) filtering. Feature wavelength selection was carried out using the successive projections algorithm. Based on this, prediction models for the green …
Screening Of Weizmannia Coagulans With High Stress Tolerance, Xiao Xue, Yu Wendi, Hu Yuanliang, Zhang Xicai, Yu Xiang
Screening Of Weizmannia Coagulans With High Stress Tolerance, Xiao Xue, Yu Wendi, Hu Yuanliang, Zhang Xicai, Yu Xiang
Food and Machinery
[Objective] To isolate and screen novel Weizmannia coagulans strains with high stress tolerance. [Methods] Using commercially fermented pickle brine as the sample, W. coagulans strains were isolated, purified, and identified by selective culture medium methods, morphological observation, physiological and biochemical characterization, and 16S rDNA sequencing. Taking survival rate as the evaluation index, the stress tolerance of the isolated strains and three laboratory-preserved W. coagulans strains was determined under high-temperature (80–100 ℃), acidic (pH 2.0–3.0), and bile salt (0.1%–0.5%) conditions. Principal component analysis (PCA) was applied to comprehensively assess the stress tolerance of the tested strains. [Results] Two W. coagulans strains, …
Effect Of Extraction Methods On Emulsifying Properties Of Corn Fiber Gum, Wu Chenglong, Ren Ying, Li Xingguo, Tang Leiming, Sun Xiaohong
Effect Of Extraction Methods On Emulsifying Properties Of Corn Fiber Gum, Wu Chenglong, Ren Ying, Li Xingguo, Tang Leiming, Sun Xiaohong
Food and Machinery
[Objective] To investigate the influence of three extraction methods (alkaline, enzymatic, and acidic) on the emulsification characteristics of corn fiber gum (CFG). [Methods] Corn bran was used as the raw material, and CFG was extracted using sodium hydroxide, xylanase, and formic–acetic acid–water solutions. The changes in particle size, zeta potential, rheological properties, creaming index, appearance, and microstructure of CFG emulsions were measured. [Results] All three CFG emulsions exhibited shear-thinning behavior, with viscosities decreasing as the shear rate increased. The enzymatically extracted CFG emulsion had the highest viscosity, best gel properties, smallest particle size [(751.6 ± 22.5) nm], highest absolute zeta …
Evaluation And Improvement Of Method For Uncertainty In The Determination Of Lead In Tea By Icp-Ms, Sun Yingze
Evaluation And Improvement Of Method For Uncertainty In The Determination Of Lead In Tea By Icp-Ms, Sun Yingze
Food and Machinery
[Objective] To evaluate the uncertainty in the determination of lead in tea by inductively coupled plasma–mass spectrometry (ICP-MS) and to improve the method so as to enhance the quality of the analytical results. [Methods] Based on the mathematical model and the experimental procedure, the sources of uncertainty components were analyzed and combined. [Results] When the lead content in tea was 0.346 mg/kg, the expanded uncertainty was 0.026 mg/kg at a 95% confidence level (k = 2). After method improvement, the combined relative standard uncertainty decreased from 0.038 to 0.019, and the expanded uncertainty decreased from 0.026 mg/kg to 0.013 mg/kg. …
Quantitative Analysis Of Sorghum Starch Using Machine Learning And Near-Infrared Spectroscopy, Li Ke, Ouyang Runkun, Dai Yijie, Li Jie, Hou Aixiang, Yang Yu, Li Zongjun
Quantitative Analysis Of Sorghum Starch Using Machine Learning And Near-Infrared Spectroscopy, Li Ke, Ouyang Runkun, Dai Yijie, Li Jie, Hou Aixiang, Yang Yu, Li Zongjun
Food and Machinery
[Objective] To establish a model for the rapid quantification of sorghum starch based on near-infrared spectroscopy and machine learning algorithms. [Methods] Brewing sorghum was used as the raw material. Near-infrared diffuse reflectance spectra were collected using a near-infrared spectrometer. The Isolation Forest algorithm was employed to remove outlier samples and optimize the dataset. Subsequently, multiple preprocessing methods and regression models were compared using various modeling software to analyze and establish a quantitative model for sorghum starch. [Results] After preprocessing with the Isolation Forest algorithm, the partial least squares regression (PLSR) model exhibited the best performance, with a coefficient of determination …
An Ai-Driven Safety Traceability And Monitoring System For Food Cold Chain, Zeng Xiaoqing, Zhang Yuyue, Xie Wenqing, Zhou Jianhua
An Ai-Driven Safety Traceability And Monitoring System For Food Cold Chain, Zeng Xiaoqing, Zhang Yuyue, Xie Wenqing, Zhou Jianhua
Food and Machinery
Targeting the three major obstacles—information fragmentation, delayed risk response, and ambiguous accountability—in food cold chain safety governance, this study constructs an integrated cold chain safety traceability and monitoring system centered on artificial intelligence technology and incorporating the Internet of Things and blockchain. On the basis of a comprehensive risk analysis of the entire food cold chain process, and drawing on theoretical frameworks including supply chain resilience theory, information asymmetry theory, HACCP, and ISO 22000 food safety standards, this study designs a system architecture organized around five functional modules: multi-source data collection and traceability, dynamic food quality assessment, risk prediction and …
Terminal Control Method Of Parallel Food Sorting Robot With Multi-Algorithm Fusion, He Qing, Wu Tianfeng, Zhao Yini
Terminal Control Method Of Parallel Food Sorting Robot With Multi-Algorithm Fusion, He Qing, Wu Tianfeng, Zhao Yini
Food and Machinery
[Objective] To address the problems of low trajectory tracking accuracy, delayed dynamic response, poor adaptability to external disturbances, and difficulty in meeting the requirements of high-speed and high-precision food sorting in the existing end-effector control of parallel food sorting robots. [Methods] A food sorting system based on a DELTA parallel robot was developed, and an end-effector control strategy integrating an improved whale optimization algorithm, adaptive fuzzy control, and nonsingular fast terminal sliding mode control was designed. Adaptive fuzzy control was used to adjust the output gain in real time to enhance controller tracking accuracy. The improved whale optimization algorithm was …
Effect Of Double-Bin Plansifter Motion Parameters On Sieving Efficiency, Li Shuang, Wang Fengcheng, Deng Xiangzhi, Li Xinze, Zhang Baowei, Fu Yunfeng, Xue Chunzhi
Effect Of Double-Bin Plansifter Motion Parameters On Sieving Efficiency, Li Shuang, Wang Fengcheng, Deng Xiangzhi, Li Xinze, Zhang Baowei, Fu Yunfeng, Xue Chunzhi
Food and Machinery
[Objective] The aim is to explore the effect of double-bin plansifter motion parameters on the material sieving efficiency of different systems after wheat milling. [Methods] The milled materials produced by the break system, tailing roll, and scratch system, obtained from a typical milling production line, were selected as raw materials. The double-bin plansifter was used to sieve different materials to investigate the variations in residence time inside the sieve body and in sieving performance under different motion parameters of milled materials in each system. The motion parameters with the optimal sieving performance for the milled materials from each system were …
Preparation Of Cellulose Nanocrystals From The Shells Of Camellia Oleifera Abel And Their Effect On The Stability Of Camellia Oil Pickering Emulsions, Jin Sheng, Xie Shuting, Xiao Zhihong, Li Changzhu, Wang Jianhui
Preparation Of Cellulose Nanocrystals From The Shells Of Camellia Oleifera Abel And Their Effect On The Stability Of Camellia Oil Pickering Emulsions, Jin Sheng, Xie Shuting, Xiao Zhihong, Li Changzhu, Wang Jianhui
Food and Machinery
[Objective] To prepare cellulose nanocrystals from the shells of Camellia oleifera Abel (SCOA–CNCs) for stabilizing camellia oil Pickering emulsions, and to investigate the storage stability and environmental stability of the resulting emulsions. [Methods] Cellulose is extracted from SCOA through bleaching and alkali treatment, and SCOA–CNCs are prepared by sulfuric acid hydrolysis and characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD). The SCOA–CNCs are employed to stabilize camellia oil Pickering emulsions; the effects of the oil-to-water ratio and particle concentration on the emulsions are examined, and the stability of the emulsions under different environmental …
A Multi-Defect Detection System Based On Improved Yolov 8s And Morphological Features For Fragrant Pear Grading, Wang Jinkai, Wu Chenchen, Cheng Rouxin, Wu Rentao
A Multi-Defect Detection System Based On Improved Yolov 8s And Morphological Features For Fragrant Pear Grading, Wang Jinkai, Wu Chenchen, Cheng Rouxin, Wu Rentao
Food and Machinery
[Objective] To address the high missed detection rate of defective fruits and poor grading accuracy in current post-harvest fragrant pear sorting. [Methods] On the basis of an existing visual inspection system for fragrant pears, a machine vision detection system integrating an improved YOLOv8s algorithm and multi-dimensional morphological features is designed. An ECA attention module is introduced to enhance the model sensitivity to subtle defects, enabling fast and precise localization and segmentation of pears. Conventional morphological feature extraction is employed to conduct multi-dimensional shape analysis for identifying and rejecting defective fruits. Pressure-sensitive sensors are then used to grade the remaining qualified …
Ameliorative Effects And Mechanisms Of Crocetin On Insulin Resistance In High-Fat Diet-Induced Diabetic Mice, Wen Jing, Qin Si, Lyu Chenghao
Ameliorative Effects And Mechanisms Of Crocetin On Insulin Resistance In High-Fat Diet-Induced Diabetic Mice, Wen Jing, Qin Si, Lyu Chenghao
Food and Machinery
[Objective] To investigate the hypoglycemic, lipid-lowering, anti-inflammatory, and antioxidant effects of crocetin in high-fat diet (HFD)-induced diabetic mice, and to preliminarily explore its regulatory effects on hepatic insulin signaling pathways and protein S-nitrosylation levels. [Methods] An insulin resistance model was established in C57BL/6J mice by HFD feeding. Mice were administered low (5 mg/kg), medium (10 mg/kg), or high (20 mg/kg) doses of crocetin for 8 weeks, with metformin (200 mg/kg) used as a positive control. Fasting blood glucose, oral glucose tolerance, serum insulin, lipid profiles, hepatic oxidative stress, and inflammatory cytokines were measured. Western blot was used to detect phosphorylation …
Study On Structural Characteristics And Immunomodulatory Activity Of Flammulina Velutipes Crude Polysaccharide, Wang Xinnuo, Peng Chujun, Jin Yumeng, Zhang Molan, You Lijun
Study On Structural Characteristics And Immunomodulatory Activity Of Flammulina Velutipes Crude Polysaccharide, Wang Xinnuo, Peng Chujun, Jin Yumeng, Zhang Molan, You Lijun
Food and Machinery
[Objective] To prepare Flammulina velutipes crude polysaccharide (FVP) and evaluate its structural characteristics and immunomodulatory activity. [Methods] FVP was prepared from Flammulina velutipes using hot-water extraction and ethanol precipitation, and its structural characteristics were characterized by combining Fourier transform infrared spectroscopy (FTIR) and high-performance size-exclusion chromatography–multi-angle laser light scattering–refractive index detection (HPSEC–MALLS–RI). The immunomodulatory activity of FVP was evaluated using RAW 264.7 macrophages and a cyclophosphamide-induced immunosuppressed mouse model. [Results] The total sugar content of FVP is (51.39 ± 1.36) g/100 g. Structural characterization results show that FVP has characteristic features of a β-type pyranose ring and exhibits a multi-component …
Comparative Analysis Of Beef Quality From Bashan Region, Wan Xiaohui, Yao Pingbo, Zhang Duoduo, Ma Xiaowen, Tang Youxue, Liu Yongfeng
Comparative Analysis Of Beef Quality From Bashan Region, Wan Xiaohui, Yao Pingbo, Zhang Duoduo, Ma Xiaowen, Tang Youxue, Liu Yongfeng
Food and Machinery
[Objective] To clarify the unique quality of beef from the Bashan region. [Methods] Xizhen cattle beef from the eastern, southern, south-central, central, and northern regions of Zhenba County, Shaanxi Province, is taken as the material to investigate the differences in nutritional quality (moisture, protein, fat, and minerals) and eating quality (color, texture, and flavor). [Results] Zhenba beef has unique qualities, such as high protein and total mineral content, compared with the nutrient composition of beef in the food nutrient composition database published by the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention. For nutritional quality, …
Comparison And Optimization Of Glycoprotein Extraction Processes For Six Panax Medicinal Herbs Using Ultra-High Pressure Extraction Technology, Chang Fangyu, Zang Hao, Cheng Liye, Han Lusheng, Du Lianyun, Wang Enpeng
Comparison And Optimization Of Glycoprotein Extraction Processes For Six Panax Medicinal Herbs Using Ultra-High Pressure Extraction Technology, Chang Fangyu, Zang Hao, Cheng Liye, Han Lusheng, Du Lianyun, Wang Enpeng
Food and Machinery
[Objective] To comprehensively compare and screen glycoprotein preparation processes for six representative medicinal materials from the genus Panax. [Methods] Glycoprotein yield, DPPH radical scavenging capacity, hydroxyl radical scavenging capacity, and Fe2+ chelation inhibition rate were used as evaluation indicators. Glycoprotein extraction rates and antioxidant activities of six medicinal materials, including P. ginseng, P. notoginseng, P. quinquefolius, P. japonicus (T. Nees) C. A. Mey., P. stipuleanatus H. T. Tsai & K. M. Feng, and P. bipinnatifidus Seem, were compared using traditional thermal extraction and ultra-high pressure processing (UHPP). The Box–Behnken response surface method was employed to optimize UHPP parameters for P. …
Optimization Of Probiotic Fermentation Process And Effects Of Drying Methods On The Quality Of Sea Buckthorn Leaves, Dong Xiaoyue, Yun Xueyan, Zhang Lu, Dong Tongliga, Zhao Chenxi, Te Jinwei, Wang Xiukuan, Hao Qian, Miao Meishu, Su Ke
Optimization Of Probiotic Fermentation Process And Effects Of Drying Methods On The Quality Of Sea Buckthorn Leaves, Dong Xiaoyue, Yun Xueyan, Zhang Lu, Dong Tongliga, Zhao Chenxi, Te Jinwei, Wang Xiukuan, Hao Qian, Miao Meishu, Su Ke
Food and Machinery
[Objective] To investigate the effects of probiotic fermentation conditions and drying methods on the quality of fermented sea buckthorn leaf products. [Methods] Lactiplantibacillus plantarum is used for fermentation. The fermentation process of sea buckthorn leaves is optimized through single-factor experiments combined with response surface methodology. Fermented sea buckthorn leaf extract is prepared under the optimal fermentation conditions and subsequently processed into freeze-dried powder by direct freeze-drying and spray freeze-drying, with or without low-voltage electrostatic field assistance. The effects of different treatments on viable cell counts, flavonoid and polyphenol retention rates, water activity, and in vitro digestion characteristics are evaluated. [Results] …
Extraction Process Optimization Of Camellia Sinensis Flavonoids And Their Antioxidant Activity, Tu Jianqiu, Xu Danhe, Chen Long, Wang Yaxin, Xu Jiahui, Jing Lixiang, Li Jianfang
Extraction Process Optimization Of Camellia Sinensis Flavonoids And Their Antioxidant Activity, Tu Jianqiu, Xu Danhe, Chen Long, Wang Yaxin, Xu Jiahui, Jing Lixiang, Li Jianfang
Food and Machinery
[Objective] To optimize the extraction process of flavonoids from Xinyang Camellia sinensis and to compare the in vitro antioxidant activities of total flavonoids before and after purification. [Methods] Using Xinyang C. sinensis as raw material, a one-factor test is conducted to investigate the effects of ethanol volume fraction, ultrasonic time, ultrasonic power, and material–liquid ratio on the yield of flavonoids. Subsequently, a three-factor, three-level optimization model is established based on the Box–Behnken experimental design. Additionally, a macroporous adsorption resin is utilized for the purification of flavonoid crude extracts. Finally, the in vitro antioxidant activity of the total flavonoids is evaluated …
Research Progress On Tubular Chain Conveyors And Their Applications In The Grain, Oil And Food Industry, Wu Weiwei, Xia Chaoyong, Sui Sai
Research Progress On Tubular Chain Conveyors And Their Applications In The Grain, Oil And Food Industry, Wu Weiwei, Xia Chaoyong, Sui Sai
Food and Machinery
Tubular chain conveyors have become core equipment in modern bulk material handling by virtue of their significant advantages, including highly efficient conveying, fully enclosed operation, and three-dimensional flexible spatial layout. This paper systematically reviews the current status and progress of research on tubular chain conveyors both domestically and internationally, and provides an in-depth analysis of their technological evolution, core theoretical framework, and industrial adaptability. Emphasis is placed on reviewing their engineering applications in the grain, oil, and food industry. In view of the remaining deficiencies in current research concerning adaptability to extreme operating conditions, multi-physics coupling mechanism modeling, large-scale implementation …
Research Progress In Production Process And Flavor Modulation Mechanisms Of Cooking Wine, An Nan, Liu Gongliang, Bai Weidong, Tong Xing, Wang Hong
Research Progress In Production Process And Flavor Modulation Mechanisms Of Cooking Wine, An Nan, Liu Gongliang, Bai Weidong, Tong Xing, Wang Hong
Food and Machinery
As a core condiment in traditional Chinese cuisine, the flavor modulation mechanisms of cooking wine are closely related to its production processes. This review systematically organizes the three major production systems of cooking wine, i.e., brewed, blended, and seasoned, comparing their differences in base-wine origin, flavor-formation pathways, and product stability. By integrating the latest developments in flavoromics, molecular interactions, and intelligent fermentation, it provides a systematic analysis of the relationship between production process differences and flavor formation mechanisms. The paper clarifies the multi-stage “dissolution–modification–suppression” mechanism for off-flavor removal and proposes a metabolic flux-directed process optimization pathway. Additionally, it explores the …
Progress On The Nutrient Components, Functional Activities, And Utilization Of Dictyophora Rubrovalvata, Zhang Lunqing, Wang Xianxing, Li Qiaoqiao, Xu Cunbin, Wang Yu
Progress On The Nutrient Components, Functional Activities, And Utilization Of Dictyophora Rubrovalvata, Zhang Lunqing, Wang Xianxing, Li Qiaoqiao, Xu Cunbin, Wang Yu
Food and Machinery
Dictyophora rubrovalvata, a valuable edible fungus in China, is rich in active components such as polysaccharides, proteins, amino acids, and vitamins, exhibiting significant efficacy in antioxidant, anti-fatigue, antitumor, immunomodulatory, hepatoprotective, and anti-inflammatory activities. This paper systematically reviews recent research progress on the nutritional components, functional activities, and utilization status of D. rubrovalvata, both in China and elsewhere, with an outlook on its future development directions and application prospects.
Sustainable Design Strategies For Regional Food Packaging Based On The Dual Circulation Of Matter And Culture, Jin Yuhan, Wang Chao, Hou Zhigang
Sustainable Design Strategies For Regional Food Packaging Based On The Dual Circulation Of Matter And Culture, Jin Yuhan, Wang Chao, Hou Zhigang
Food and Machinery
In response to the current focus on material circulation in regional food packaging research and the lack of mechanisms for the dissemination of regional culture, this study explores a sustainable design pathway for the coordinated development of cultural and material circulation in the context of new retail. Taking a high-end apple gift box as a practice-based validation object, a dual-circulation packaging system integrating material and cultural circulation was constructed and validated from four aspects, i.e., material selection, structural innovation, visual narrative, and interactive experience, based on the triple bottom line (TBL) and cradle-to-cradle (C2C) theories. The use of locally sourced …
Sources And Potential Risks Of Micro- And Nanoplastics In Foods, Zhao Xinlong, Li Wei, Zhang Mengling, Xing Liwen, Tian Huafeng
Sources And Potential Risks Of Micro- And Nanoplastics In Foods, Zhao Xinlong, Li Wei, Zhang Mengling, Xing Liwen, Tian Huafeng
Food and Machinery
Plastics are widely used in food packaging, storage, processing, and other food-related applications, playing a vital role in extending food shelf life, reducing material loss, and promoting food circulation. However, these plastic products that come into direct or indirect contact with foods can release micro- and nanoplastics through various physical and chemical processes. These micro- and nanoplastics can accumulate in the human body through bioaccumulation and other pathways and have become one of the emerging contaminants threatening food safety and human health. This review provides a comprehensive summary of the research progress on the generation pathways, release mechanisms, potential health …
Extraction Optimization For Polyphenols From Clausena Anisum-Olens Kernel , As Well As Their Antioxidant And Antibacterial Activities, Liao Jianhong, Su Xiufang, Zheng Guangjin, Li Ganghui
Extraction Optimization For Polyphenols From Clausena Anisum-Olens Kernel , As Well As Their Antioxidant And Antibacterial Activities, Liao Jianhong, Su Xiufang, Zheng Guangjin, Li Ganghui
Food and Machinery
[Objective] To optimize the extraction process of polyphenols from Clausena anisum-olens kernel, and to analyze their in vitro antioxidant and antibacterial activities. [Methods] With ultrasonic temperature, power, time, as well as solid–liquid ratio and ethanol volume fraction as experimental factors, the response surface method was employed to optimize the ultrasonic extraction process of polyphenols from C. anisum-olens kernel. Furthermore, the in vitro antioxidant activity of the polyphenols was investigated via free radical scavenging assays, and the antibacterial activity was determined using the well diffusion method. [Results] The optimal extraction process is an ultrasonic power of 94 W, an ultrasonic time …
Effect Of Modified Hemoglobin As A Substitute For Sodium Nitrite On The Quality Of Ham Sausage, Qu Shulei, Ma Chao, Yao Xianqi, Du Dongxu, Wang Wei, Liu Yunguo
Effect Of Modified Hemoglobin As A Substitute For Sodium Nitrite On The Quality Of Ham Sausage, Qu Shulei, Ma Chao, Yao Xianqi, Du Dongxu, Wang Wei, Liu Yunguo
Food and Machinery
[Objective] To improve the utilization rate of porcine blood and the safety of ham sausage. [Methods] Under specific conditions, hemoglobin in porcine blood is modified to produce glycosylated nitrosohemoglobin (GN-Hb). Different amounts of GN-Hb are added to replace sodium nitrite in heat-treated ham sausages. The quality characteristics of the sausages are evaluated through texture analysis, nutritional testing, color difference assessment, color acceptability, elasticity, chewiness, and overall acceptability. [Results] When the sodium nitrite dosage is 100 mg/kg and the GN-Hb dosage is 2.5 g/kg, high-temperature sterilized ham sausage containing the new pigment shows significant improvement in color and cohesion compared with …
A Review Of Metabolic Mechanisms Of N-Nitroso Compounds And Measures For Their Reduction And Control, Wang Zhulin
A Review Of Metabolic Mechanisms Of N-Nitroso Compounds And Measures For Their Reduction And Control, Wang Zhulin
Food and Machinery
N-nitroso compounds, as one of the major food contaminants, are widely present in food and pose hazards such as carcinogenicity, teratogenicity, and mutagenicity, thus being a key focus in food safety monitoring. Although significant progress has been made in the research on N-nitroso compounds, studies on their metabolic mechanisms and reduction and control measures are still disconnected to a certain extent. Through a review of the classification, detection methods, and toxic effects of N-nitroso compounds, this article analyzes the intrinsic connection between their metabolic pathways in the body and strategies for external reduction and control, aiming to provide theoretical references …