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- 1-methylcyclopropene; sweet potato leaves; preservation (1)
- 10-dihydroxytryptamine; cardiomyocytes; ischemia/reperfusion (1)
- 4-dichlorophenoxyacetic acid; synthesis; antibacterial activity (1)
- 4-dichlorophenoxyacetic-oligochitosan; chitosan; 2 (1)
- 5-HMF; 3-O-caffeoylquinic acid; chlorogenic acid; fruit drying; color parameters; Maillard reaction (1)
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- AHD (1)
- AMOZ (1)
- ARTP; Saccharomyces cerevisiae; acid production; alcohol production (1)
- Acalypha australis L.; different polarity extracts; antioxidant; antibacterial activity (1)
- Actinidia kolomikta; compressed biscuits; anti-radiation; cell cycle; cell apoptosis (1)
- Active packaging film; controlled release technology; active compound; release rate (1)
- Advanced glycation end products; steamed cakes; maillard reaction ; glyoxal; methylglyoxal; flavonoids (1)
- Advanced glycation end-products; carboxymethyllysine; carboxyethyllysine; spice; pork (1)
- Aflatoxin-detofizyme gene; Escherichia coli; fusion expression; Aflatoxins (1)
- Aflatoxins (1)
- Alfalfa; leaf protein peptides; macroporous adsorption resin; purification (1)
- Alkali hydrolysis; anion solid phase extraction column; liquid chromatography-tandem mass spectrometry; olaquindox; 3-methyl-quinoxaline-2-carboxylic acid (1)
- Alkaline β-glucosidase (1)
- Alpinia Oxyphylla fructus; urine-reducing; isolation; structural identification (1)
- Aluminum residues (1)
- Amino acid; protein nutrition evaluation; improved analytic hierarchy process; grey correlation analysis (1)
- Anthocyanins; pigment; protection technology; stability; copigment; encapsulation (1)
- Antibacterial; plastic film; modification; application (1)
- Antibiotics; plant-derived foods; detection methods; limit standards (1)
- Antioxidant activities (1)
- Antioxidants; simulated liquid polarity; migration regulation (1)
- Antler blood; safety; mice; relieving physical fatigue (1)
- Apocynum venetum tea; high performance liquid chromatography; rutin; isoquercetin; antioxidant (1)
- Apple cider vinegar; freeze concentration; entrainment recovery; aromatic substances (1)
- Apple; grading; homomorphic filtering; improved K-means clustering method (1)
Articles 31 - 60 of 511
Full-Text Articles in Agriculture
Isolation And Identification Of Epimedium In Improving Sleep Function Of Mice, Hou Yunfei, Xu Deping
Isolation And Identification Of Epimedium In Improving Sleep Function Of Mice, Hou Yunfei, Xu Deping
Food and Machinery
Epimedium extracts was roughly separated by macroporous resin, and screened by mouse sleep aid and autonomic activity model. The active separation component is further screened by MCI and ODS chromatography column to separate the effective components to obtain 4 monomer ingredients. Identified by nuclear magnetic resonance structure, the four monomers were: epimedin C, epimedin B, icariin, icarisid. The results showed that epimedin C and icariin effectively increased the rate of sleep in mice, prolonged the sleep time, and reduced the number of activities and standing times. And the effect of epimedin C is better. The main functional component of epimedium …
Purification Of Antioxidant Peptides From The Meat Of Oncomelania Sinensis And Its In Vivo And In Vitro Of Mice Activity, Wu Mingze, Wang Xiao, Hu Xianghao, Ma Qinglin, Li Yanan, Dong Danhua, Gao Peng, Dai Long
Purification Of Antioxidant Peptides From The Meat Of Oncomelania Sinensis And Its In Vivo And In Vitro Of Mice Activity, Wu Mingze, Wang Xiao, Hu Xianghao, Ma Qinglin, Li Yanan, Dong Danhua, Gao Peng, Dai Long
Food and Machinery
Ultrafiltration, macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used to separate and purify the enzymatic hydrolysate of Chinese roundabout meat. DPPH free radical scavenging rate, ABTS radical scavenging rate, iron reduction capacity (FRAP) and oxygen free radical absorbability (ORAC) were used as indicators to prepare antioxidant peptides with high purity and strong antioxidant activity. Enzyme activity and MDA production were measured. The results showed that the antioxidant activity of the enzyme hydrolysate after ultrafiltration was the strongest when the molecular weight was ＜1 kDa. Macroporous resin, gel filtration chromatography and semi preparative liquid chromatography were used …
Study On Antioxidant Active Components Of Potatoes, Kou Tingting, Chen Jin, Fan Yanli, Zhang Huiling
Study On Antioxidant Active Components Of Potatoes, Kou Tingting, Chen Jin, Fan Yanli, Zhang Huiling
Food and Machinery
The content of total polyphenols and flavonoids in eight varieties of potatoes grown in Ningxia was analyzed, and the type and content of phenolic acids in potatoes were determined by high performance liquid chromatography (HPLC). The scavenging capacity of 8 varieties of potatoes against superoxide anions, hydroxyl groups, DPPH, ABTS and ferric iron reduction capacity of FRAP were compared by in vitro antioxidant evaluation model. The results were shown as follows. The highest polyphenol content in Heimeiren was 400.38 mg/100 g, and the lowest in Xiabodi was 233.93 mg/100 g. The highest content of flavonoids was 107.39 mg/100 g in …
Study On The Nutrient Composition And Antioxidant Activity Of Highland Barley Bran, Xiang Zhuoya, Xia Chen, Yang Kaijun, Liu Tinghui, Chen Jian, Zhu Yongqing, Xun Guolun, Zhang Yingjiao, Lin Changbin, Huang Qiaolian
Study On The Nutrient Composition And Antioxidant Activity Of Highland Barley Bran, Xiang Zhuoya, Xia Chen, Yang Kaijun, Liu Tinghui, Chen Jian, Zhu Yongqing, Xun Guolun, Zhang Yingjiao, Lin Changbin, Huang Qiaolian
Food and Machinery
In order to improve the comprehensive utilization and additional value of highland barley bran, the nutritional components of highland barley bran were explored. The results showed that starch, protein and crude fiber were the main components of the two kinds of highland barley bran, and the contents of crude protein, crude fiber and ash were higher than those of highland barley whole grains. Among them, the content of Mg, P and Ca were high, and amino acids were abundant. The content of total polyphenols was 6.30 mg/g and 9.05 mg/g, respectively, and anthocyanins of black highland barley bran were 7.0 …
Optimization On Fermentation Conditions And The Antioxidant Characteristics Of Chinese Quinoa Rice Wine, Zhang Wengang, Zhang Jie, Dang Bin, Yang Xijuan
Optimization On Fermentation Conditions And The Antioxidant Characteristics Of Chinese Quinoa Rice Wine, Zhang Wengang, Zhang Jie, Dang Bin, Yang Xijuan
Food and Machinery
Conditions for the production of Chinese quinoa rice wine by liquefaction method were optimized using Qingli 2 as raw material, and the changes of antioxidant characteristics of the fermentation liquid were studied. Results showed that quinoa optimized liquefaction parameters were: high temperature α-amylase dosage of 6 U/g, liquefaction temperature 95 ℃, time 50 min. The optimal saccharification processes for quinoa was saccharification enzyme dosage of 100 U/g, saccharification temperature of 70 ℃ and saccharification time of 150 min. The best main fermentation conditions of the quinoa saccharide were: material to water ratio of 1∶4 （g/mL）, yeast addition amount of 4.0%, …
Nutrient Analysis Of The Fine Wheat Bran Powder And Its Application In Bread Making, Lan Xiaoguang, Wang Ning, Wang Xufeng, Wang Fengling
Nutrient Analysis Of The Fine Wheat Bran Powder And Its Application In Bread Making, Lan Xiaoguang, Wang Ning, Wang Xufeng, Wang Fengling
Food and Machinery
The fine wheat bran powder was separated from wheat bran through grinding bran with cutting machine combined with spraying and screening. Analysis of its nutrient composition, the effects of the fine wheat bran powder on the nutrients of flour as well as its baking characteristics were studied by determining the dough rheological properties and baking experiments. The results showed that the protein and dietary fiber content of the fine wheat bran powder were up to 15.8% and 33.6%, respectively, which was rich in potassium, calcium, iron and other minerals. With the increasing of the fine wheat bran powder in the …
Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves, Zhang Yingmin, Ren Guangyue, Qu Zhanping, Jin Liwei, Duan Xu, Zhang Ledao
Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves, Zhang Yingmin, Ren Guangyue, Qu Zhanping, Jin Liwei, Duan Xu, Zhang Ledao
Food and Machinery
In order to optimize the hot air drying process of fresh sweet potato leaves and improve its drying quality, the pretreatment of sweet potato leaves before hot air drying was carried out by ultrasonic and blanching, and different ultrasonic power, temperature, time and proportion of blanching liquid, temperature. The effect of time on chlorophyll, rehydration, chromatic aberration, drying characteristics, energy consumption and microstructure of sweet potato leaves after hot air. The experimental results showed that the optimal ultrasonic conditions are: time 10 min, power 300 W, temperature 40 ℃, the ultrasonic pretreatment of sweet potato leaves has a higher drying …
Research Progress On Extracting Chitin From Shrimp Shells By Ionic Liquids, Li Yan, Gao Jing, He Xiaoyan, Yan Laixi
Research Progress On Extracting Chitin From Shrimp Shells By Ionic Liquids, Li Yan, Gao Jing, He Xiaoyan, Yan Laixi
Food and Machinery
In this paper, the extraction of chitin from shrimp shells with ionic liquids was reviewed in terms of the dissolution characteristics of chitin and shrimp shells in ionic liquids, and composition analysis and structure characterization of the chitin extract. Provide a theoretical basis for utilization of shrimp waste.
Research Progress On Processing Technology Of Low-Salt Meat Products, Yu Tao, Xu Qian, Niu Xiyue, Yu Jing, Yin Yanling, Lu Ye
Research Progress On Processing Technology Of Low-Salt Meat Products, Yu Tao, Xu Qian, Niu Xiyue, Yu Jing, Yin Yanling, Lu Ye
Food and Machinery
This article described the current status of low-salt meat processing technology at home and abroad in recent years, and discussed the research progress of low-salt processing of meat products from three aspects: necessity, route and process of salt reduction processing. Some suggestions was given for the problems arisen in the studies, and the technology had been prospected in the future research progress.
Advances Of Extraction, Purification And Biological Activity Of Flavonoids From Siraitia Grosvenorii, Shao Pei, Zhuang Hu, Jian Shunhua, Chen Sheng
Advances Of Extraction, Purification And Biological Activity Of Flavonoids From Siraitia Grosvenorii, Shao Pei, Zhuang Hu, Jian Shunhua, Chen Sheng
Food and Machinery
The research progress of Siraitia grosvenorii flavonoids in recent years was reviewed, including the structural analysis, extraction and purification and biological activity, providing a theoretical guidance for the application research the flavonoids from S. grosvenorii.
Regulation Mechanism Of Glucose Homeostasis By Dietary Polyphenols: A Review, Wang Chen, Long Xiaoshan, Zou Yuxiao, Li Qian, Hu Tenggen, Li Erna, Shen Weizhi, Liu Fan
Regulation Mechanism Of Glucose Homeostasis By Dietary Polyphenols: A Review, Wang Chen, Long Xiaoshan, Zou Yuxiao, Li Qian, Hu Tenggen, Li Erna, Shen Weizhi, Liu Fan
Food and Machinery
It is widely accepted that glucose homeostasis is of great importance for vital activity. Dietary polyphenols take part in the regulation of glucose homeostasis through inhibiting activities of digestive enzymes for carbohydrates and glucose transporting, improving insulin resistance, etc. This paper reviewed the compounds and distribution of dietary polyphenols, and their glucose homeostasis regulation activities and correlated mechanism. And also provide outlook for the future research highlights of dietary polyphenols.
Physicochemical And Functional Properties Of Resistant Starch From Castanopsis Carlesi, Xie Tao, Tang Yalu, Liu Yanlan, Li Xiaowen, Liu Yongle, Yi Cuiping
Physicochemical And Functional Properties Of Resistant Starch From Castanopsis Carlesi, Xie Tao, Tang Yalu, Liu Yanlan, Li Xiaowen, Liu Yongle, Yi Cuiping
Food and Machinery
Using native starch (NS) of Castanopsis carlesi as the control, the properties of two kinds of resistant starch (RS) were studied, including in vitro digestible, structural, paste and probiotic. Results: Compared with C. carlesi NS, both HMT RS (RS sample made by heat-moisture treatment) and AH-HMT RS (RS sample made by a combination of acid hydrolysis and heat-moisture treatments) were the low glycemic index food additives, their RS contents increased significantly. B-type crystal in either HMT RS or AH-HMT RS was dominated, and their average degree of polymerizations (DPs) reduced. As for microstructure, the former presented the rule layer structure, …
Non-Destructive Identification Of The Storage Quality Of Paddy Using Nearinfrared Spectroscopy With Neighborhood Rough Set Algorithm, Yang Dong, Chang Qing, Yuan Jianghao, Cao Yang, Zhao Huiyi
Non-Destructive Identification Of The Storage Quality Of Paddy Using Nearinfrared Spectroscopy With Neighborhood Rough Set Algorithm, Yang Dong, Chang Qing, Yuan Jianghao, Cao Yang, Zhao Huiyi
Food and Machinery
In order to quickly and accurately detect the status of paddy during storage, the near infrared (NIR) technique was used to establish classification models for identifying the storage quality of paddy. The NIR data of 285 samples in the range of 1 000～1 800 nm were collected. Based on the measured fatty acid, the storage state of the sample was divided into three categories (good storage quality, moderate storage quality obviously tending to decline, and poor storage quality). The optimal 10 wavelengths were selected by neighborhood rough set (NRS) algorithm. The best classification model was established by the combination of …
The Value And Design Principle Of Fun In The Packaging Of Leisure Foods, Xue Xiaoguang
The Value And Design Principle Of Fun In The Packaging Of Leisure Foods, Xue Xiaoguang
Food and Machinery
The interesting system of the packaging is novel in creativity, unique in shape, full of emotion, and is an exaggeration method, a bionic method and a anthropomorphic method. The method of decoration is its main method of expression, which has the functions of stimulating the purchase desire, satisfying the emotional demand, expanding the brand awareness, and improving the product identification. Therefore, it is necessary to pay attention to practicality, individuation, interaction and innovation in the direction of design principles.
Effect Of 3-O-Caffeoylquinic Acid On 5-Hydroxymethylfurfural Formation And Color In Dried Fruits, Zhou Kangning, Zheng Jie, Ou Shiyi, Pei Kehan
Effect Of 3-O-Caffeoylquinic Acid On 5-Hydroxymethylfurfural Formation And Color In Dried Fruits, Zhou Kangning, Zheng Jie, Ou Shiyi, Pei Kehan
Food and Machinery
This research is aimed to investigate the effect of 3-O-caffeoylquinic acid (3-CQA) on 5-hydroxymethylfurfural (5-HMF) formation and color parameters during drying of four kinds of fruit crisps (apple, pear, apricot and plum). Results showed that the amount and composition of carbohydrate caused that different fruits produced different amount of 5-HMF: plum＞apricot＞apple＞pear. Soaking of fruit crisps with 3-CQA significantly increased the 5-HMF formation and HMF content is positively related to soaking and drying time. 3-CQA also promoted the browning during fruit drying via decreasing L* but increasing C* values. However, blanching decreased the formation of 5-HMF and the browning …
Effects Of Lactobacillus Paracasei Klds.Lp T1610 On The Quality Of Kouwan Lao, Fei Peng, Bi Xue, Jiang Yujun, Liu Yuexin, Li Jianjun, Zhou Lianxin, Guo Ling
Effects Of Lactobacillus Paracasei Klds.Lp T1610 On The Quality Of Kouwan Lao, Fei Peng, Bi Xue, Jiang Yujun, Liu Yuexin, Li Jianjun, Zhou Lianxin, Guo Ling
Food and Machinery
The effects of Lactobacillus paracasei KLDS.LP T1610 on sensory evaluation, pH, titration acidity, texture properties and viable count of lactic acid bacteria were analyzed. The traditional Kouwan Lao (group A) and Kouwan Lao added with ordinary starter (L. bulgaricus∶Streptococcus thermophilus=1∶1, group B) were used as control groups. The results showed that the sensory score of the C group was significantly higher than that of the control groups, with significant decrease of the pH value , while the titration acidity significantly increased. The textural profile analysis indicated that L. paracei KLDS.LP T1610 had no significant effects on the elasticity and chewing …
Optimization Of Spray Drying Preparation And Release Property Analysis Of Onion Essential Oil Microcapsules, Wang Yueyue, Duan Xu, Ren Guangyue, Zhou Siqing
Optimization Of Spray Drying Preparation And Release Property Analysis Of Onion Essential Oil Microcapsules, Wang Yueyue, Duan Xu, Ren Guangyue, Zhou Siqing
Food and Machinery
Spray drying technology was used to study the effect of different preparation conditions on the microencapsulation of onion essential oil. Taking Arabia gum and beta cyclodextrin as wall materials, the encapsulation rate as the index, the preparation process of microcapsules was optimized by response surface analysis. The content of thiosulfate (TS) in onion essential oil before and after spray drying was compared, and the extraction of onion essential oil microcapsules was also determined. The preparation technology of microcapsules was analyzed. The in vitro simulation experiment was carried out on microcapsules, and the volatilization rate of onion essential oil in microcapsules …
Research On Food Safety Supervision Of Internet Ordering, Xu Hang
Research On Food Safety Supervision Of Internet Ordering, Xu Hang
Food and Machinery
The particularities of Internet food safety supervision, including platform participation, business concealment, complex distribution, lagging law and backward mode, resulted in the problems of poor integration of resources of supervision departments, reduction of illegal cost of business safety, inadequate supervision of third-party food ordering platform, high cost of safeguarding rights and obtaining evidence. We should actively explore the government, ordering platform, industry associations, news media, consumers as one of the social co-governance mode of Internet ordering food safety supervision, and build a new pattern of Internet ordering food safety supervision.
Study On Preservation For Raw Meat From Antibacterial Composite Membrane With By Chitosan-Based Nano-Zinc Oxide-Clove Oil, Fang Dandan, Wang Liqiang
Study On Preservation For Raw Meat From Antibacterial Composite Membrane With By Chitosan-Based Nano-Zinc Oxide-Clove Oil, Fang Dandan, Wang Liqiang
Food and Machinery
Nano-zinc oxide is a kind of inorganic antibacterial agent, which had good antibacterial effect and didn’t produce drug resistance. Clove oil is a kind of natural antibacterial agent with spectral antibacterial properties and non-toxic health. In this paper, chitosan and konjac glucomannan were used as the film-forming substrates, two kinds of antibacterial agent were added to the biomass composite membrane. The antibacterial rate of the composite membrane against Escherichia coli and Staphylococcus aureus was 99.78% and 99.06%, respectively. The film had a strong antibacterial effect. The results of infrared spectroscopy indicated that the chitosan functional group and the phenol group …
Research Progress On Hazards And Toxicity Of Major Mycotoxins In Grain, Yuan Hang
Research Progress On Hazards And Toxicity Of Major Mycotoxins In Grain, Yuan Hang
Food and Machinery
Mycotoxins are metabolized by filamentous fungi and have certain toxic effects. Based on the stable formation of human hepatocellular carcinoma cell lines (HepG2 cells), a variety of plasma proteins were secreted, which could effectively evaluate the in vitro toxic effects of mycotoxins. We reviewed the harm of major mycotoxins to food and their toxic effects on human cells, and this was significant for predicting and preventing the effects of mycotoxins on human and animal health in the future.
Application Of Healthy Grains And Its Products In Dairy Processing, Zan Xuemei, Liu Ming, Meng Ning, Liu Yanxiang, Tan Bin, Liu Yixiang, Ni Hui
Application Of Healthy Grains And Its Products In Dairy Processing, Zan Xuemei, Liu Ming, Meng Ning, Liu Yanxiang, Tan Bin, Liu Yixiang, Ni Hui
Food and Machinery
This paper summarizes the processing technology and characteristics of healthy cereals and their products, introduces the application progress of healthy cereals and their products in dairy processing field, and further discusses the problems and development direction in the development of healthy cereals and dairy products in China.
Effect Of Different Emulsifiers And Bubble-Retaining Type Liquid Shortening On Batter And Baking Characteristics Of Sponge Cake, Zou Qibo, Wang Jiabao, Chen Cheng, Liang Liting, Cao Weichao, Chen Junmin, Huang Weining, Akihiro Ogawa
Effect Of Different Emulsifiers And Bubble-Retaining Type Liquid Shortening On Batter And Baking Characteristics Of Sponge Cake, Zou Qibo, Wang Jiabao, Chen Cheng, Liang Liting, Cao Weichao, Chen Junmin, Huang Weining, Akihiro Ogawa
Food and Machinery
The effects of monoglyceride emulsifier and sucrose ester emulsifier combined with bubble-retaining type liquid shortening on batter and baking characteristics of sponge cake were studied. The results showed that compared with the cake containing only the monoglyceride type emulsifier, the density of the batter containing the sucrose ester type emulsifier combined with the bubble-retaining type liquid shortening decreased, the viscosity and surface tension of cake batter increased, and stability of cake batter was improved. The cake specific volume was 4.01 mL/g, compared with the cake containing only the monoglyceride type emulsifier, the specific volume of the sponge cake containing the …
Texture And Rheological Properties Of Compourd System Of Tara Gum And Xanthan Gum, Niu Haijia, Liu Aiguo, Liu Lizeng, Gao Xiaoxiayue, Wang Pengcheng, Qiang Feng
Texture And Rheological Properties Of Compourd System Of Tara Gum And Xanthan Gum, Niu Haijia, Liu Aiguo, Liu Lizeng, Gao Xiaoxiayue, Wang Pengcheng, Qiang Feng
Food and Machinery
The TG and XTG with a total concentration of 1% were compounded according to different quality ratios. Then the gel properties and rheological properties of the compound system were determined by the texture analyzer and the rheometer, and flow curves were analyzed by using Carreau model. the forming mechanism of compound system network was analyzed by scanning electron microscopy(SEM). The texture analysis indicated that the maximum gel strength was obtained when TG/XTG quality ratio was 6∶4, Moreover, there was the maximum G’ in frequency scanning and temperature scanning. As a result, the best compound quality ratio between TG and XTG …
Determination Of Anilazine In Tomatoes And Cucumbers By Lc-Ms/Ms, Chen Jingchun
Determination Of Anilazine In Tomatoes And Cucumbers By Lc-Ms/Ms, Chen Jingchun
Food and Machinery
Purified by solid phase extraction column, using C18 column as separation column and formic water-acetonitrile as flow phase for gradient elution, qualitative and quantitative analysis of characteristic ions of target compounds were detected by LC-MS/MS in MRM mode. Results, this method was in the linear range of 0.1～10.0 μg/mL, linear correlation coefficient of ＞0.999 0, the detection limit of the method was 0.01 mg/kg, and the quantitative limit was 0.03 mg/kg. At the spiking levels of 0.03, 0.10, and 0.50 mg/kg, the recovery rate of the method was 88.3%～95.0%, with RSD was 5.2%～8.8%. The method has the advantages of …
Identification Of Staining In Cigarette Sources Based On Atr-Ftir Technology, Du He, Li Xiaobo, Ma Jun, Zheng Meiling, Shu Yunbo, Zhang Junsong
Identification Of Staining In Cigarette Sources Based On Atr-Ftir Technology, Du He, Li Xiaobo, Ma Jun, Zheng Meiling, Shu Yunbo, Zhang Junsong
Food and Machinery
The spectrum of self-made staining in cigarette and actual staining in cigarette spots were collected by attenuated (ATR-FTIR). Through the methods of intuitive comparison, database retrieval and similarity calculation, the sources of cigarette pollution were analyzed. And the Bootstrap method was used to set the similarity threshold, and the identification model of the staining in cigarette pollution source was established. The results showed that the method could verify the correct rate of the sample with 100%, and realize the qualitative analysis of the source of the staining in cigarette pollution. The method has good precision and reproducibility, and the RSD …
Feasibility Study On Ubiquitous Network In The Field Of Food Safety——Taking The Construction Of Ubiquitous Food Safety Network As An Example, Zhang Hao
Food and Machinery
This paper analyzed the current situation of food safety in China, and then put forward the idea of constructing ubiquitous food safety network in view of the outstanding problems faced at present, and through the integration of new technologies, designed the ubiquitous food safety network system architecture. The results show that the construction of ubiquitous food safety network can solve many problems such as information asymmetry faced by consumers, enterprises and regulators, which can further improve the level of food safety management in China, and has important reference significance for promoting the application of emerging technology industries in China.
Effects Of Three Kinds Of Preservatives And Their Complexation On The Refrigerated Quality Of Rainbow Trout, Shen Qiuxia, Li Mingyuan, Zhu Keyong, Qian Yang, Xu Tongtong, Wu Lichuan, Yuan Yang
Effects Of Three Kinds Of Preservatives And Their Complexation On The Refrigerated Quality Of Rainbow Trout, Shen Qiuxia, Li Mingyuan, Zhu Keyong, Qian Yang, Xu Tongtong, Wu Lichuan, Yuan Yang
Food and Machinery
To research the effects of tea polyphenol, chitosan and lemon juice on the quality of refrigerated rainbow trout fillets stored at 4 ℃, the fresh-keeping effects were listed as follows: sensory, total volatile basic nitrogen (TVB-N) value and total viable counts. The ratio of the three preservatives was optimized by single factor and response surface methodology. The results showed that the three preservatives inhibited the sensory evaluation, TVB-N value and total viable counts of the fillets compared with the control group during storage. The fresh-keeping effects were as follows: chitosan>tea polyphenol>lemon juice. There was a significant interaction between …
Effects Of Malondialdehyde Oxidation On Structure And Functional Properties Of Seeds-Watermelon Seed Protein, Gao Jin, Manonose Tariroupenyu, Li Zhihao, Wang Ping, Yu Xiongwei, Li Shugang
Effects Of Malondialdehyde Oxidation On Structure And Functional Properties Of Seeds-Watermelon Seed Protein, Gao Jin, Manonose Tariroupenyu, Li Zhihao, Wang Ping, Yu Xiongwei, Li Shugang
Food and Machinery
This study used seeds-watermelon seed protein as research object, and the effects of lipid per oxidation product, Malondialdehyde (MDA) on its structure and gelling properties were investigated by means of circular dichroism spectroscopy and texture analyzer etc. The results showed that the surface hydrophobicity of seeds-watermelon seed protein decreased from 10 229 to 2 459, and the β-sheet content in the secondary structure increased, and the irregular curl content decreased; the oxidation of MDA made the gelling strength of seeds-watermelon seed protein gradually deteriorate, the water-holding capacity first decreased and then increased, and the oil-holding trend was opposite; when the …
Effect Of Dry Heat Treatment On Emulsifying Properties Of Insoluble Soybean Fiber, Zhao Xiujie, Huang Lihua, Luo Huainan, Cai Yongjian, Zhao Mouming, Zhao Qiangzhong
Effect Of Dry Heat Treatment On Emulsifying Properties Of Insoluble Soybean Fiber, Zhao Xiujie, Huang Lihua, Luo Huainan, Cai Yongjian, Zhao Mouming, Zhao Qiangzhong
Food and Machinery
Different treatments of alkali (AK), heating alkali (HA), alkali heating (AH), and alkali twin-screw extrusion (AT) were employed to prepare insoluble soybean fiber (ISF) from defatted okara. The effect of dry heat treatment on the emulsifying properties of ISF was studied by the O/W emulsions prepared by self-made ISF. The ζ-potential of ISF emulsions sorted by magnitude were AH-ISF＞AK-ISF＞AT-ISF＞HA-ISF, and the storage modulus (G′) were AT-ISF＞AH-ISF＞HA-ISF＞AK-ISF. Four kinds of emulsions all exhibited shear-thinning properties, and tanδ of the dry heat treated ISF emulsions were less than 1. During emulsion storage. AK-ISF was found to have the largest increasing ranges in …
Investigation On The Characteristics Of The Activity Of Potato Lipid Acyl Hydrolase, Wu Qiaoyu, Xu Shannan, Weng Qin, Yang Danlu, Gong Shengxiang, Zhang Wei, Wu Jinhong, Wang Zhengwu
Investigation On The Characteristics Of The Activity Of Potato Lipid Acyl Hydrolase, Wu Qiaoyu, Xu Shannan, Weng Qin, Yang Danlu, Gong Shengxiang, Zhang Wei, Wu Jinhong, Wang Zhengwu
Food and Machinery
In this paper, the Patatin protein was extracted from potato fruit juice, and the enzymatic properties of Patatin protein as ester acyl hydrolase were studied using p-nitrophenyl acetate as the substrate. The results showed that the lipid acyl hydrolase had the highest activity at 37 ℃, and had thermal stability at 40～50 ℃. The enzyme was inactivated after treatment at 70 ℃ for 120 min. The optimal pH of lipid acyl hydrolase was 8.2. The lipase activity was activated by Fe2+, Fe3+ and Mg2+ , inhibited by K+ and Ca2+ . In addition, low …