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Articles 61 - 90 of 5695
Full-Text Articles in Agriculture
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 …
Recent Advances In Sustainable Production Of Enriched Chicken Eggs: A Mini Review, Karim El-Sabrout, Ayman Abd El-Aziz
Recent Advances In Sustainable Production Of Enriched Chicken Eggs: A Mini Review, Karim El-Sabrout, Ayman Abd El-Aziz
Jurnal Ilmu Ternak Universitas Padjadjaran
Enriched or “designer” chicken eggs have emerged as an important category of functional foods aimed at improving human nutrition through dietary manipulation of laying hens. This mini-review summarizes recent advances in egg enrichment strategies, focusing on omega-3 fatty acids, vitamins, minerals, and antioxidant compounds. Omega-3 enrichment remains the most widely adopted approach, achieved through supplementation with flaxseed, fish oil, or microalgae, resulting in significant increases in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in egg yolk. Multi-nutrient enrichment, including selenium, vitamin E, and carotenoids, has also gained attention due to its potential in enhancing antioxidant capacity and health of hens …
Effect Of Dietary Onion Peel Powder (Allium Cepa L.) As A Feed Additive On Production Performance In Broiler, Della Ariesba Putri Dulia, Edhy Sudjarwo, Osfar Sjofjan
Effect Of Dietary Onion Peel Powder (Allium Cepa L.) As A Feed Additive On Production Performance In Broiler, Della Ariesba Putri Dulia, Edhy Sudjarwo, Osfar Sjofjan
Jurnal Ilmu Ternak Universitas Padjadjaran
This study aims to evaluate the use of onion peel powder (Allium cepa L) as a feed additive on feed intake, weight gain, Feed Conversion Ratio (FCR), Production Index, and Income Over Feed Cost (IOFC) in broilers. A total of 144 Lohmann strain broiler (unsexed) were treated from 1 to 35 days of age. There were 6 treatments with 4 replicates, consisting of 24 experimental cages, each filled 6 broilers. The experimental design used completely randomized design (CRD). The treatment groups were as follows: basal feed without antibiotics (P0-), basal feed + 0.1% antibiotics (zinc bacitracin) (P0+), basal feed + …
Effect Of Gowok (Syzygium Polycephalum) Fortification On The Physical Properties And Color Of Goat Milk Yogurt, Siti Rahmawati Zulaikhah, Triana Setyawardani, Juni Sumarmono
Effect Of Gowok (Syzygium Polycephalum) Fortification On The Physical Properties And Color Of Goat Milk Yogurt, Siti Rahmawati Zulaikhah, Triana Setyawardani, Juni Sumarmono
Jurnal Ilmu Ternak Universitas Padjadjaran
This study aimed to determine the effect of adding parts of gowok fruit (Syzygium polycephalum) on the physical properties of goat’s milk yogurt. A completely randomized design was applied with treatments consisting of fruit parts (rind, flesh of fruit, and whole seedless fruit) and addition levels (1, 2, and 3%) with three replications. Data were analyzed using analysis of variance followed by Duncan’s multiple range test (DMRT). The results showed that gowok addition had a significant effect (P<0.05) on viscosity, syneresis, and color parameters, but no significant effect (P>0.05) on firmness and work of penetration. Yogurt viscosity ranged from 349.33 to 825 mPa·s and decreased with increasing gowok levels, while …
Performance Of A Fertilizer Sludge Contaminated With Heavy Metals Collected From Two Wastewater Treatment Plants On (Lactuca Sativa), Leila Lila Belkhedim, Yamina Tahri
Performance Of A Fertilizer Sludge Contaminated With Heavy Metals Collected From Two Wastewater Treatment Plants On (Lactuca Sativa), Leila Lila Belkhedim, Yamina Tahri
Makara Journal of Science
The improper management of sewage sludge poses a significant global risk to environmental and public health. In this study, the valorization of sludge as an organic fertilizer for lettuce cultivation was evaluated, offering a sustainable waste-to-resource solution. Sludge from two wastewater treatment plants (Mazouna and El Kerma) were collected between 2019 and 2021. Comprehensive physicochemical analysis was conducted to determine its nutrient value and contaminant levels. In addition, the efficacy and safety of the fertilizer were assessed by measuring lettuce growth and the bioaccumulation of heavy metals in plant tissues. The analyzed sludge, with an organic matter content of 9.91%–83% …
Effect Of Processing Methods On Polygonatum Kingianum Collett & Hemsl . Metabolites Based On Widely Targeted Metabolomics, Wei Zhen, Tang Yayuan, Yue Jian, Su Juan, Sun Jian, He Xuemei
Effect Of Processing Methods On Polygonatum Kingianum Collett & Hemsl . Metabolites Based On Widely Targeted Metabolomics, Wei Zhen, Tang Yayuan, Yue Jian, Su Juan, Sun Jian, He Xuemei
Food and Machinery
［Objective］ To investigate the effect of processing methods on Polygonatum kingianum Collett & Hemsl.metabolites, to reveal the regulatory pattern of processing methods on the metabolites, and to clarify the characteristic metabolites enriched by various processing methods.［Methods］ Metabolites of P.kingianum samples processed via boiling (BP), roller processing (HP), and traditional processing (JZ) are analyzed using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based on widely targeted metabolomics. Differential metabolites are screened using multivariate statistical analyses, including principal component analysis, orthogonal partial least squares-discriminant analysis, and hierarchical clustering analysis, followed by Kyoto Encyclopedia of Genes and 何雪梅（1981—），女，广西农业科学院农产品加工研究所研究员，硕士。E-mail：[email protected]|Genomes (KEGG ) metabolic enrichment analysis.［Results］ …
Effects Of Yeast Extract And Reheating Methods On Gel Properties And Warmed-Over Flavor Formation Of Hairtail Surimi, Huang Qianyi, Li Xianghong, Li Shuang, Ma Xiayin, Liu Dongmin, Wang Faxiang, Liu Yongle, Wu Jinhong
Effects Of Yeast Extract And Reheating Methods On Gel Properties And Warmed-Over Flavor Formation Of Hairtail Surimi, Huang Qianyi, Li Xianghong, Li Shuang, Ma Xiayin, Liu Dongmin, Wang Faxiang, Liu Yongle, Wu Jinhong
Food and Machinery
［Objective］ To control the gel property and warmed -over flavor formation of hairtail surimi products.［Methods］ Surimi gel is prepared using hairtail as the raw material. Then, by examining changes in sensory evaluation, microstructure, gel property,moisture content, and volatile flavor substances, this study investigates the effects of yeast extract addition and reheating methods on gel property and warmed-over flavor formation in hairtail surimi products.［Results］ Yeast extract addition significantly promotes internal structural cross-linking and reduces the number of pores in the product, thereby enhancing the gel properties, including gel strength, hardness, and elasticity. Specifically, an optimal gel property is observed at a …
Preparation , Characterization , And Stability Of Pickering Emulsions Stabilized By Theaflavins-Bovine Serum Albumin Complexes, Fu Zhixuan, Cao Qian, Wu Yuanjie, Wu Haoren, Shi Meng
Preparation , Characterization , And Stability Of Pickering Emulsions Stabilized By Theaflavins-Bovine Serum Albumin Complexes, Fu Zhixuan, Cao Qian, Wu Yuanjie, Wu Haoren, Shi Meng
Food and Machinery
［Objective］ To construct theaflavins (TFs)-bovine serum albumin (BSA ) complex-based Pickering emulsions to enhance the multiple stability of Pickering emulsions.［Methods］ TFs at different mass concentrations (0~20 mg/mL ) were used to prepare complexes with BSA, which were then employed to prepare Pickering emulsions with rapeseed oil. The microstructure, particle size, Zeta potential, and rheological properties of the emulsions were characterized. The effects of TFs mass concentration on the stability of the emulsions under centrifugation, storage, and sodium ion stress were further analyzed.［Results］ TFs formed stable complexes with BSA, and the resulting Pickering emulsions exhibited spherical droplets. As the TFs mass …
Evaluation Of Functional Properties And Classification Of Processability Of Eight Chestnut Starch Varieties Based On Multidimensional Quality Indexes, Yang Xiaocong, Wang Ensheng, Li Shizhuo, Du Wenqing, Li Kun
Evaluation Of Functional Properties And Classification Of Processability Of Eight Chestnut Starch Varieties Based On Multidimensional Quality Indexes, Yang Xiaocong, Wang Ensheng, Li Shizhuo, Du Wenqing, Li Kun
Food and Machinery
［Objective］ To clarify the comprehensive functional characteristics and processing adaptability of different chestnut varieties.［Methods］ The microscopic morphology of starches prepared from eight chestnut varieties was observed, and their amylose content, transparency, freeze-thaw stability, solubility, swelling power, and gel texture properties were determined. Correlation analysis, principal component analysis (PCA ),and cluster analysis were employed to comprehensively evaluate starch quality.［Results］ The starch granules from the eight chestnut varieties exhibited similar morphologies, mainly including round, oval, and polygonal shapes. Correlation analysis revealed significant correlations among the quality indexes of different varieties (P<0.05). PCA reduced the eight indexes to two principal components, with a cumulative variance contribution rate of 84.373%.Cluster analysis classified the starches from the eight chestnut varieties into four categories: high-elasticity, high-swelling, low-hardness, and high-gel types.［Conclusion］ Significant differences in the functional properties of chestnut starches were observed among the different categories (P<0.05).
Effect Of Full Drying Temperature On The Aroma Of Baked Green Tea, Qi Yugang, Ma Zhuotao, Yin Xuchao, Ji Changzhong
Effect Of Full Drying Temperature On The Aroma Of Baked Green Tea, Qi Yugang, Ma Zhuotao, Yin Xuchao, Ji Changzhong
Food and Machinery
［Objective］ To investigate the effect of full drying temperature on the aroma of baked green tea.［Methods］ Baked green tea was prepared at different full drying temperatures, and its aroma was evaluated using sensory analysis. The key aroma components and their content differences between different full drying temperatures were analyzed using headspace solid -phase microextraction -gas chromatography -mass spectrometry (HS-SPME -GC-MS).［Results］ The aroma score of the baked green tea improved when the full drying temperature was 80 ℃. A total of 79 aroma components were identified in the baked green tea samples made at five different full drying temperatures. Based on …
Rapid Determination And Uncertainty Evaluation Of Vitamins A , D 3, And E Content In Cereal-Based Complementary Foods For Infants And Young Children By Online Solid Phase Extraction-Two-Dimensional Liquid Chromatography, Long Qiang, Zhao Tao, Xiao Mei, Wu Haizhi, Zhou Fan, Dai Zhiyong
Rapid Determination And Uncertainty Evaluation Of Vitamins A , D 3, And E Content In Cereal-Based Complementary Foods For Infants And Young Children By Online Solid Phase Extraction-Two-Dimensional Liquid Chromatography, Long Qiang, Zhao Tao, Xiao Mei, Wu Haizhi, Zhou Fan, Dai Zhiyong
Food and Machinery
［Objective］ To establish a rapid determination method for vitamin A, D3, and E content in cereal-based complementary foods for infants and young children by online solid phase extraction -two-dimensional liquid chromatography simultaneously.［Methods］ Sample saponification solution is purified by online solid -phase extraction. Then, vitamin A and E are separated and detected by the first -dimension chromatography, while vitamin D3 is preliminarily separated in the first dimension and then transferred to the second -dimension chromatography for further separation and detection, with all quantification achieved by the external standard method.［Results］］ Vitamin A,D3,and E exhibit a good linearity in the concentration ranges, with …
Determination Of Eight Fungicide Residues In Eggs By Solid-Phase Extraction Coupled With Liquid Chromatography-Tandem Mass Spectrometry, Liang Jun, Chen Xiong, Wang Yu, Qu Zihao, Zhang Wei, Li Qing
Determination Of Eight Fungicide Residues In Eggs By Solid-Phase Extraction Coupled With Liquid Chromatography-Tandem Mass Spectrometry, Liang Jun, Chen Xiong, Wang Yu, Qu Zihao, Zhang Wei, Li Qing
Food and Machinery
［Objective］ To establish an analytical method for the determination of residues of eight fungicides ametoctradin, triadimefon,triadimenol, flutriafol, mandipropamid, penthiopyrad, isopyrazam, and prochloraz ) in eggs by solid -phase extraction (SPE) coupled with liquid chromatography-tandem mass spectrometry (LC-MS/MS ).［Methods］ The samples are ultrasonically extracted with acetonitrile. The extracts are purified using ProElut DPC solid -phase extraction cartridges. The purified eluate is concentrated under reduced pressure and reconstituted with acetonitrile.Chromatographic separation is performed on a Kinetex C18 column (2.6 μm,2.1 mm ×100 mm ) with gradient elution using 0.1% formic acid in water and acetonitrile as the mobile phase. Detection is carried …
Rapid Geographical Origin Identification Of Amomum Villosum Using Electronic Nose And Electronic Tongue Technologies, Zheng Meijuan, Wang Xiaoping, Wang Jing
Rapid Geographical Origin Identification Of Amomum Villosum Using Electronic Nose And Electronic Tongue Technologies, Zheng Meijuan, Wang Xiaoping, Wang Jing
Food and Machinery
［Objective］ To develop a rapid method for identifying the geographical origin of Amomum villosum based on intelligent sensory technology.［Methods］ Amomum villosum samples from four origins:Yangchun (Guangdong), Changtai (Fujian), Chengmai (Hainan), and Xishuangbanna (Yunnan),are used as the research materials. A PEN 3 electronic nose and a TS -5000 Z electronic tongue are employed to collect their aroma and taste profiles, respectively. Principal component analysis (PCA),linear discriminant analysis (LDA),and sensor loading analysis are applied to discriminate samples from different origins.［Results］ The response values of the 10 electronic nose sensors vary significantly, among which the W 5S sensor, sensitive to nitrogen oxides, exhibits …
Design And Test Analysis Of Automatic Disemboweling Device For Chilled Fresh Duck Carcasses, Wang Yuhao, Bai Zongchun, Zhao Shida, Liu Yunping, Zheng Hao
Design And Test Analysis Of Automatic Disemboweling Device For Chilled Fresh Duck Carcasses, Wang Yuhao, Bai Zongchun, Zhao Shida, Liu Yunping, Zheng Hao
Food and Machinery
［Objective］ To solve the problems of low automation level and high labor intensity in the disemboweling process of the current meat duck slaughtering and processing technology.［Methods］ With chilled fresh duck carcasses as the research object, an automatic disemboweling device for chilled fresh duck carcasses was created by simulating the existing manual disemboweling method. A special disemboweling tool was designed. Mathematical analysis was used to conduct motion analysis and spatial curve fitting of the disemboweling action of the tool, so as to obtain the characteristic equation and analyze the rationality of the design of the duck carcass disemboweling tool. In addition, …
Detection Of Early Browning Inside Fragrant Pears Based On Time-Frequency Images Of Acoustic And Vibration Signals, Zhang Feng, Yu Junyang, Xiao Ping, Zhang Hui, Wang Kai
Detection Of Early Browning Inside Fragrant Pears Based On Time-Frequency Images Of Acoustic And Vibration Signals, Zhang Feng, Yu Junyang, Xiao Ping, Zhang Hui, Wang Kai
Food and Machinery
［Objective］ To explore the detection efficacy of models constructed by combining time-frequency image features of the fragrant pears in acoustic and vibration with machine learning algorithms.［Methods］ Acoustic and vibration signals are collected from fragrant pears exhibiting varying degrees of internal browning using a custom-built non-destructive detection device. Time-frequency images are transformed using the short-time Fourier transform (STFT),continuous wavelet transform (CWT), and the S-transform. Then, texture feature parameters in 15 time-frequency domains are extracted, respectively, from 3 types of time-frequency images using the Gray-Gradient Co-occurrence Matrix (GGCM). Additionally, correlation analysis is performed between these feature parameters and the fragrant pear browning …
A Rapid Quality Inspection Method For Refrigerated Fish Based On Improved Plsr-Yolov 13, Wu Xia, Tian Erlin, Wang Qifeng, Zhu Cong
A Rapid Quality Inspection Method For Refrigerated Fish Based On Improved Plsr-Yolov 13, Wu Xia, Tian Erlin, Wang Qifeng, Zhu Cong
Food and Machinery
［Objective］ To effectively solve the problems of complex operation, long time consumption, insufficient accuracy, and difficulty in balancing speed and accuracy in existing quality inspection methods for refrigerated fish.［Methods］ On the basis of a food quality inspection system that integrates multiple detection technologies, a rapid quality inspection method for refrigerated fish that combines hyperspectral data and machine vision is constructed. The hyperspectral imaging technology is employed to collect spectral data of refrigerated fish, and the data are preprocessed and input into an improved partial least squares regression model to achieve accurate determination of total volatile basic nitrogen content, and then …
Effects Of Synergistic Preservation Technology On Quality And Shelf Life Of Meat Buns Under Room Temperature Storage, Li Shumin, Yu Xin, Du Ting, Wu Yina, Du Xinjun
Effects Of Synergistic Preservation Technology On Quality And Shelf Life Of Meat Buns Under Room Temperature Storage, Li Shumin, Yu Xin, Du Ting, Wu Yina, Du Xinjun
Food and Machinery
［Objective］ To develop a synergistic preservation scheme for meat buns that balances safety and quality stability, thereby achieving a 7-day safe shelf life during room temperature storage.［Methods］ High-temperature high-pressure sterilization or stewing is adopted as the core pretreatment procedure. The wrapper is added with calcium propionate (0.15 g/kg ),while the meat filling is incorporated with compound preservatives including sodium diacetate (1.5 g/kg ), potassium sorbate (0.060 g/kg ), and ε-polylysine (0.20 g/kg ). Combined with the synergistic effects of modified atmosphere packaging and preservation pads, a storage environment is constructed to continuously inhibit microbial regrowth and delay oxidation.［Results］ The meat …
Effects Of Air-Impingement Jet Drying On Drying Characteristics , Color , Nutritional Quality And Antioxidant Capacity Of Prunus Armeniaca L. Cv. Diaogan, Cheng Hui, Gao Jianrui, Li Chunqi, Lu Chunxia
Effects Of Air-Impingement Jet Drying On Drying Characteristics , Color , Nutritional Quality And Antioxidant Capacity Of Prunus Armeniaca L. Cv. Diaogan, Cheng Hui, Gao Jianrui, Li Chunqi, Lu Chunxia
Food and Machinery
［Objective］ Air-impingement jet drying technology is applied to explore the influence of drying temperature and air velocity on the drying characteristics, color, nutritional quality and antioxidant capacity of Prunus armeniaca L.cv.Diaogan.［Methods］ P.armeniaca samples are blanched and then dried at different temperatures (40,45,50,55,60 ℃) and air velocity (6,8,10,12,14 m/s), respectively. The drying characteristics, color, soluble sugar contents, total acid contents, total phenol contents and antioxidant activity were measured.［Results］ The air-impingement jet drying of P.armeniaca primarily falls into a rate-falling drying process. The drying curve and drying rate curve are significantly (P<0.05) affected by drying temperature but not significantly (P>0.05) by air velocity. The contents of soluble sugar, ascorbic …
Effects Of Gardenia Extract On Body Weight And Intestinal Mucosal Microbiota In Obese Mice, Liu Qin, Deng Na, Zhou Mengsi, Tan Zhoujin
Effects Of Gardenia Extract On Body Weight And Intestinal Mucosal Microbiota In Obese Mice, Liu Qin, Deng Na, Zhou Mengsi, Tan Zhoujin
Food and Machinery
［Objective］ To explore the effects of gardenia extract on intestinal mucosal microbiota and body weight in mice fed a high -fat diet, and to explore the microecological mechanism of gardenia extract in obese mice.［Methods］ The potential mechanism of gardenia extract in treating obesity is predicted by network pharmacology and molecular docking technology. Additionally, 24 SPF C 57BL/6 male mice are randomly assigned into a blank group (8 mice ) and a model group (16 mice ). The model group receives a high-fat diet for 12 weeks, while the blank group receives an ordinary diet. After modeling, 12 successfully modeled mice …
Anti-Inflammatory Effect Of Sipunculus Nudus Collagen Peptide And Its Mechanism In Skin Wound Repair Promotion In Mice, Huang Haoyang, Zhang Junyi, Shen Weiqiang, Cao Wenhong, Lin Haisheng
Anti-Inflammatory Effect Of Sipunculus Nudus Collagen Peptide And Its Mechanism In Skin Wound Repair Promotion In Mice, Huang Haoyang, Zhang Junyi, Shen Weiqiang, Cao Wenhong, Lin Haisheng
Food and Machinery
［Objective］ To explore the repairing effect of Sipunculus nudus collagen peptide (SNCP ) on skin wounds and clarify its potential efficacy in anti -inflammation, oxidative stress regulation,and wound repair promotion.［Methods］ Collagen is extracted from the body wall of S.nudus via the hot water extraction method, and SNCP is subsequently prepared through enzymolysis and ultrafiltration. Then,the lipopolysaccharide (LPS)-induced RAW 264.7 cell inflammation model and the whole cortex wound inflammation model in mice are employed to detect the effect of SNCP on cytotoxicity and cell morphology, as well as the inflammatory, antioxidant, and growth factors in mouse wound tissues.［Results］ At 50 to …
Flavonoid Extraction And Antioxidant Activity Of Daidai's Physiological Fallen Fruits, Zhang Xinyi, Li Qili, Li Zhijian, Ge Hanxiao, Shao Yuting, Xiao Yecheng, Li Tao, Su Donglin
Flavonoid Extraction And Antioxidant Activity Of Daidai's Physiological Fallen Fruits, Zhang Xinyi, Li Qili, Li Zhijian, Ge Hanxiao, Shao Yuting, Xiao Yecheng, Li Tao, Su Donglin
Food and Machinery
［Objective］ To explore a green extraction process for flavonoids from Daidai's physiological fallen fruits and to analyze the composition, microstructure, and antioxidant activity of the extracts.［Methods］ Flavonoids were extracted from Daidai's physiological fallen fruits using an ethanol-water solution combined with ultrasonic-assisted extraction. The extraction conditions were optimized through single-factor experiments. The flavonoid composition of the extract was determined by high-performance liquid chromatography (HPLC ), its microstructure was observed using scanning electron microscopy (SEM ), and in vitro antioxidant activity was evaluated by DPPH radical 苏东林（1979—），男，湖南省农业科学院研究员，博士。E-mail：sdl791228 @163.com scavenging, ABTS radical scavenging, and FRAP assays.［Results］ The optimal extraction conditions were: 75% ethanol, …
Effect Of Garlic Paste Addition On Volatile Flavor Substances In Crayfish Tails, Tu Jianqiu, Fu Wenjun, Yang Xiaocong, Jing Lixiang, Zhu Jing, Li Jianfang
Effect Of Garlic Paste Addition On Volatile Flavor Substances In Crayfish Tails, Tu Jianqiu, Fu Wenjun, Yang Xiaocong, Jing Lixiang, Zhu Jing, Li Jianfang
Food and Machinery
［Objective］ To investigate the effect of garlic paste addition on volatile flavor substances and color attributes of crayfish tails, and provide a theoretical basis for flavor standardization in industrial production.［Methods］ This paper adopts gas chromatography-ion mobility spectrometry (GC-IMS ) combined with colorimetric analysis to study the characteristics of volatile components and color parameters (L*,a*,b* values ) of crayfish tails under garlic paste additions of 0%,4.4%,8.8%,13.2%,17.6%,and 22.0%. Principal component analysis (PCA ) is applied to analyze flavor differences.［Results］ Colorimetric analysis reveals that garlic paste addition significantly decreases L* from 45.69 to 34.50 and b* from 39.24 to 29.94 (P<0.05), while a* values show a significant difference under the garlic paste addition of more than 13.2% (P<0.05). A total of 53 volatile substances are identified by GC-IMS, and their total content increases gradually with the rising garlic paste addition (highest value in the 22% group at 18 749 and lowest value in the control group at 10 758). Camphene, 2-ethylbutanoic acid, 2-methylbutyl acetate, allyl isothiocyanate, and heptanal are identified as intrinsic flavor markers of crayfish meat. Key contributors to flavor include camphene, 1-heptanol, 3-pentenenitrile, 2,3-pentanedione, diacetyl, and isopropanol. PCA shows that the 13.2%~17.6% group exhibits significantly different flavor characteristics from other groups (PC1 contribution rate of 76%).［Conclusion］ Under the garlic paste addition of 8.8%~13.2%, the optimal balance between flavor and color attributes is achieved, while excessive addition of more than 17.6% results in aldehyde overaccumulation and accelerated browning.
Optimization Of Polysaccharide Extraction Process From Chlorella Vulgaris And Their Antioxidant Activity, Wang Hua, Zhang Pengjuan, Xue Xiaodong, Liu Ziyu
Optimization Of Polysaccharide Extraction Process From Chlorella Vulgaris And Their Antioxidant Activity, Wang Hua, Zhang Pengjuan, Xue Xiaodong, Liu Ziyu
Food and Machinery
［Objective］ To optimize the extraction process of Chlorella vulgaris polysaccharides using response surface methodology and analyze their antioxidant activity.［Methods］ The extraction rate of C.vulgaris polysaccharides is used as an evaluation index, and the single factor method is used to select the three factors with the greatest impact on the polysaccharide extraction rate. Box-Behnken design is used to optimize the extraction process. The antioxidant capacity of C.vulgaris polysaccharides is evaluated by DPPH scavenging rate, hydroxyl radical scavenging rate and total reducing power.［Results］ The optimal extraction conditions are determined as follows: sodium hydroxide mass concentration of 1.70 g/100 mL, extraction temperature of …
Advances In Extraction And Detection Technologies For Veterinary Drug Residues In Food, Luo Qiaoqiao, Yuan Yufeng, Jia Yunzhu, Chen Qingya, Tan Fang, Zhao Xin
Advances In Extraction And Detection Technologies For Veterinary Drug Residues In Food, Luo Qiaoqiao, Yuan Yufeng, Jia Yunzhu, Chen Qingya, Tan Fang, Zhao Xin
Food and Machinery
Veterinary drug residues constitute a global challenge that poses significant threats to food safety and public health. This review systematically summarizes recent advances in detection technologies for veterinary drug residues in food, with a particular focus on the performance characteristics and application status of sample extraction techniques (including liquid-liquid extraction, solid phase extraction, accelerated solvent extraction, QuEChERS, and magnetic solid phase microextraction ),as well as analytical methods (including chromatographic-mass spectrometric techniques, immunoassays, capillary electrophoresis, biosensors, and quantum dots -based approaches ). Comparative analysis reveals that accelerated solvent extraction (ASE ) and QuEChERS have emerged as mainstream pretreatment techniques owing to …
Research Progress On The Extraction Of Functional Components From Chinese Baijiu Distiller's Grains And Their High-Value Applications, Wang Yanyong, Guo Shuanghai
Research Progress On The Extraction Of Functional Components From Chinese Baijiu Distiller's Grains And Their High-Value Applications, Wang Yanyong, Guo Shuanghai
Food and Machinery
Chinese Baijiu distiller's grains represent a major by-product of the Baijiu brewing industry. The solid-state or liquid-state multi-strain fermentation process endows them with complex chemical compositions and functional properties, conferring considerable potential for further development. This study describes the chemical composition of Chinese Baijiu distiller's grains, discusses the differences in functional components arising from the brewing processes of various Baijiu aroma types, and evaluates advanced extraction techniques targeting core components, including proteins, dietary fibers, and polyphenols. The biological activities of Chinese Baijiu distiller's grain extracts, such as antioxidant, antihypertensive, and immunoregulatory effects, as well as their underlying mechanisms of action, …
Preparation And Fermentation Characteristics Of Fuqu Fortified By Yeast Community Based On Jiangxiang Daqu, Wei Chunhui, Xu Ziheng, Ying Chao, Zhao Huan, Ren Zhiqiang
Preparation And Fermentation Characteristics Of Fuqu Fortified By Yeast Community Based On Jiangxiang Daqu, Wei Chunhui, Xu Ziheng, Ying Chao, Zhao Huan, Ren Zhiqiang
Food and Machinery
［Objective］ To solve the problems of single strain, limited fermentation capability, and weak environmental tolerance of yeast Fuqu.［Methods］ The yeast community of Jiangxiang Daqu is utilized as the strain source, and bran is used as the raw material to prepare a multi-yeast mixed Fuqu with fortified function. The preparation conditions of yeast Fuqu are optimized by single factor tests combined with orthogonal tests. Then, the acid, ethanol, and high-temperature resistance are systematically evaluated, while the microbial community structure is analyzed via internal transcribed spacer (ITS) rDNA high-throughput sequencing.［Results］ The optimal process parameters are a moisture content of 45%,an incubation time …
Realistic Dilemmas And Optimization Pathways Of Investigative Collaboration In Crimes Of Producing And Selling Toxic And Harmful Food From The Perspective Of Collaborative Governance, Yu Baohua
Food and Machinery
Article 144 of the Criminal Law of the People's Republic of China explicitly stipulates the crime of producing and selling toxic and harmful food. An analysis employing analytical frameworks such as collaborative governance theory, intergovernmental relations theory, and digital governance theory reveals that an institutional framework for investigative collaboration concerning such crimes has preliminarily taken shape, and collaborative models at the practical operational level are undergoing continuous innovation. However, examined from the perspective of effectiveness, there remains considerable room for improvement in terms of information sharing, evidence conversion, and the execution mechanism of cross-regional and cross-departmental collaboration. The underlying causes …
Effects Of Wrinkled Pea Meal Replacement Powder On Glucose And Lipid Metabolism Disorders And Gut Microbiota In Mice, Cui Yajun, Hong Lingyu, Zhou Sumei, He Yuhua, Yao Yang, Hou Dianzhi
Effects Of Wrinkled Pea Meal Replacement Powder On Glucose And Lipid Metabolism Disorders And Gut Microbiota In Mice, Cui Yajun, Hong Lingyu, Zhou Sumei, He Yuhua, Yao Yang, Hou Dianzhi
Food and Machinery
［Objective］ To investigate the effects of wrinkled pea meal replacement powder on glucose and lipid metabolism disorders and gut microbiota.［Methods］ A 12-week intervention experiment was conducted using a high-fat diet-fed mouse model. Changes in key indicators,including mouse phenotypes,blood biochemical parameters, histopathology, and gut microbial composition, were systematically monitored.［Results］ Wrinkled pea meal replacement powder significantly reduced fasting blood glucose, area under the blood glucose curve, and serum levels of total cholesterol, triglycerides, and low-density lipoprotein cholesterol in high-fat-fed mice (P<0.05). It effectively alleviated hepatic steatosis, reduced serum alanine aminotransferase levels (P<0.05), and significantly mitigated hepatocyte damage. Additionally, consumption of wrinkled pea meal replacement powder significantly regulated gut microecological imbalance induced by a high-fat diet, increased gut microbial richness, decreased the Firmicutes/Bacteroidetes ratio, and increased the relative abundance of beneficial bacteria, including norank_f_ Muribaculaceae, norank_o_ Clostridia _UCG- 014, and Bifidobacterium.［Conclusion］ Wrinkled pea meal replacement powder has potential application value in improving glucose and lipid metabolism and regulating gut health.
Zinc Biofortification Technologies , Edible Safety , And Physiological Function Regulation In Edible Mushrooms, Wu Bingbing, Shi Nengpai, Su Jianwei, Hou Xuemei, Lin Xiangyang
Zinc Biofortification Technologies , Edible Safety , And Physiological Function Regulation In Edible Mushrooms, Wu Bingbing, Shi Nengpai, Su Jianwei, Hou Xuemei, Lin Xiangyang
Food and Machinery
Zinc (Zn) is an essential trace element for humans, and dietary zinc deficiency is an important global public health issue. Edible mushrooms have become highly promising carriers for zinc biofortification due to their natural mineral accumulation ability and the capacity to convert inorganic zinc into organically bound states with higher bioavailability. The enrichment and absorption of zinc, intracellular homeostasis regulation, and subcellular distribution patterns during the cultivation process of edible mushrooms were summarized, and the key factors influencing the efficiency of zinc biofortification, including fungal species, zinc sources (inorganic, organic, or nano forms ),application methods,and cultivation conditions, were evaluated. In …