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Articles 181 - 210 of 4816
Full-Text Articles in Agriculture
Preparation And Properties Of Rice Protein Hydrolysate-Xanthan Gum Nanocarriers, Yang Yuqi, Yan Peizhou, Cheng Yunhui, Lin Qinlu, Wang Jing, Jiao Ye
Preparation And Properties Of Rice Protein Hydrolysate-Xanthan Gum Nanocarriers, Yang Yuqi, Yan Peizhou, Cheng Yunhui, Lin Qinlu, Wang Jing, Jiao Ye
Food and Machinery
Objective: To enhance the water solubility and stability of hydrophobic active substances. Methods: A nano-delivery system of rice protein hydrolysate （RPH）-xanthan gum （XG）-curcumin （Cur） was developed, wherein curcumin served as the delivery object, and the encapsulation efficiency, stability, antioxidant activity, and formation mechanism of the nanoparticles were determined and analyzed. Results: The encapsulation efficiency of RPH-XG-Cur nanoparticles reached 78.40%, with a particle size of 74.78 nm, PDI of 0.36, and Zeta potential of -27.93 mV. Remarkably, the incorporation of xanthan gum significantly improved the encapsulation performance as well as pH and ionic strength stability of the nanoparticles. Fourier infrared and …
Enzymatic Hydrolysis Preparation And Activity Analysis Of Antioxidant Peptides Derived From Walnut Dregs, Ni Ce, Cao Tianhong, Chen Min, Yu Xun, Wu Hao, Wen Li
Enzymatic Hydrolysis Preparation And Activity Analysis Of Antioxidant Peptides Derived From Walnut Dregs, Ni Ce, Cao Tianhong, Chen Min, Yu Xun, Wu Hao, Wen Li
Food and Machinery
Objective: This study focused on the identification and activity analysis of antioxidant active peptides in walnut dregs protein hydrolysates. Methods: Protein was extracted from walnut meal by fractionation method, and five kinds of proteolytic enzymes, including trypsin, papain, neutral protease, alkaline protease and flavor protease, were used to hydrolyze the proteins. The antioxidant activity of trypsin hydrolysate （TH）, papain hydrolysate （PH）, dispase hydrolysate （DH）, alcalase hydrolysate （AH） and flavourzyme hydrolysate （FPH） were evaluated and compared. The in vitro antioxidant activity of different concentrations of AH was determined by the detection indexes of DPPH free radical scavenging rate, ABTS free radical …
Machine Learning Prediction Of Copper Ion Interference With Mercury Ion Fluorescence Signals In Food Heavy Metal Detection, Song Fangliang, Liang Ying, Dong Jie, Wang Xuejie, Qian Jie
Machine Learning Prediction Of Copper Ion Interference With Mercury Ion Fluorescence Signals In Food Heavy Metal Detection, Song Fangliang, Liang Ying, Dong Jie, Wang Xuejie, Qian Jie
Food and Machinery
Objective: To construct an artificial intelligence prediction model to predict the selectivity of fluorescent probes for Hg2+ in a complex food testing environment in the presence of Cu2+ interference. Methods: Fluorescent probe technology combined with seven advanced classical machine learning models was used to predict and analyze the selectivity of the probe for Hg2+ in the presence of Cu2+ interference, and to compare the prediction effect of each model and select the optimal model. Results: Efficient models with accuracies of 0.786 and 0.810 in the cross-validation and test sets were successfully established based on Molecular 2D …
Determination Of Seven Nicotinamide Compounds In Health Products, Wu Ziling, He Minheng, Huang Jiale, Cai Xiayi, Sun Wenwen
Determination Of Seven Nicotinamide Compounds In Health Products, Wu Ziling, He Minheng, Huang Jiale, Cai Xiayi, Sun Wenwen
Food and Machinery
Objective： This study aimed to establish an ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for simultaneous determination of 7 nicotinamide compounds in health food. Methods： The samples were dissolved in 10% methanol water, extracted by ultrasonic, and 10 mmol/L ammonium acetate-acetonitrile was used as the mobile phase of gradient elution. The seven nicotinamide compounds were monitored by ESI, positive and negative ion scanning mode, and multiple reaction monitoring (MRM) mode. Results： The 7 nicotinamide compounds showed good linearity in the mass concentration range, and the correlation coefficients were greater than 0.996. The limit of detection (LOD) was 0.075~0.600 mg/kg, the …
Agile Innovation And Application Of Food Safety Supervision Mode, Zhang Yi
Agile Innovation And Application Of Food Safety Supervision Mode, Zhang Yi
Food and Machinery
As innovative thinking, the concept of agile governance focuses on rapid response, efficiency, and human nature. Applying agile governance to food safety supervision will help to optimize the food safety supervision model and improve its efficiency. Based on agile governance thinking, the innovative application of agile thinking was proposed from three aspects: regulatory objectives, regulatory tools and regulatory subjects.
Research And Development Of Multifunctional Cooking Test Platform Combining Negative Pressure And Superheated Steam, Zeng Mingjian, Zhao Yadong, Xu Fengying, Liu Tianyi, Zhang Peiyao, Jiang Zhuo
Research And Development Of Multifunctional Cooking Test Platform Combining Negative Pressure And Superheated Steam, Zeng Mingjian, Zhao Yadong, Xu Fengying, Liu Tianyi, Zhang Peiyao, Jiang Zhuo
Food and Machinery
Objective: To design a multifunctional cooking experimental platform with negative pressure and superheated steam, providing consumers with greener, healthier, and more diverse cooking methods. Methods: The research status of integrated cooking equipment was analyzed, and the application status of superheated steam and negative pressure technology in the food industry was summarized and analyzed. The performance parameters of the multifunctional cooking experimental platform were determined. Based on the characteristics of each function of the experimental platform, the cooking chamber, furnace door and other components were designed, and the overall plan of the experimental platform was developed. Results: The multi-functional cooking experimental …
Grading Crayfish By Estimating The Proportion Of Crayfish Head And Pincers Based On Deeplab V3+, Wang Zihao, Hu Zhigang, Fu Dandan, Jiang Yajun
Grading Crayfish By Estimating The Proportion Of Crayfish Head And Pincers Based On Deeplab V3+, Wang Zihao, Hu Zhigang, Fu Dandan, Jiang Yajun
Food and Machinery
Objective: To achieve reasonable and effective grading of live crayfish, and improve the work of grading crayfish. Methods: The construction of crayfish image shooting platform, to obtain the original image of crayfish, and the semantic segmentation dataset which segmented the three parts of the crayfish head, crayfish pincers, and crayfish tail was created. The correlation between the actual weight of three parts and the corresponding pixel size in the dataset was analyzed, and a new grading standard for crayfish which was according to the proportion of head and pincers in the whole crayfish was summarized. The DeepLab V3+ neural network …
Optimization Design And Experimental Research Of Sandwich Seaweed Tunnel Baking Equipment, Yu Chao, Chen Shufa, Niu Shuoshuo, Liu Yang, Qi Hengyang, Zhan Zhaoya
Optimization Design And Experimental Research Of Sandwich Seaweed Tunnel Baking Equipment, Yu Chao, Chen Shufa, Niu Shuoshuo, Liu Yang, Qi Hengyang, Zhan Zhaoya
Food and Machinery
Objective: In order to solve the practical problem of uneven temperature distribution in the tunnel and easy adhesion of sandwich seaweed to the conveyor belt. Methods: The structure of tunnel baking equipment for sandwich seaweed and the software and hardware of fuzzy PID temperature control system were designed in this study, the baking device model was established based on the boundary conditions set in the actual production environment, after that, the CFD simulation optimization experiments was performed on the temperature field inside the tunnel. Results: The simulation experiment showed that the parameter combination of evenly arranged heating tubes, 30 heating …
Rapid Prediction Of Yellow Peach Spoilage Time Based On Portable Near Infrared Spectrometer, Zhou Xu, Yang Qianqian, Zhang Jin, Li Boyan
Rapid Prediction Of Yellow Peach Spoilage Time Based On Portable Near Infrared Spectrometer, Zhou Xu, Yang Qianqian, Zhang Jin, Li Boyan
Food and Machinery
Objective: Portable near-infrared (NIR) spectroscopy and stoichiometric methods were used to predict the spoilage time of yellow peach. Methods: Diffuse reflectance spectra of yellow peach samples were collected using a portable NIR spectrometer. Spectral preprocessing techniques were employed to enhance data features, and partial least squares (PLS) regression was applied to establish a prediction model upon the spoilage time and NIR data of yellow peach. The model performance was evaluated by both root mean square error (RMSE) and coefficient of determination (R2). Results: An R2 value of 0.63 and RMSE of 4.09 days were achieved for …
Non Destructive Detection Of Kiwifruit Sugar Content Based On Improved Woa-Lssvm And Hyperspectral Analysis, Zhang Kai, Zhu Lifang, Li Rulin, Wang Ziyi
Non Destructive Detection Of Kiwifruit Sugar Content Based On Improved Woa-Lssvm And Hyperspectral Analysis, Zhang Kai, Zhu Lifang, Li Rulin, Wang Ziyi
Food and Machinery
Objective: Addressing the issues of poor accuracy and low efficiency in non-destructive testing methods for kiwifruit sugar content. Methods: Proposing a non-destructive testing method for kiwifruit sugar content that combined hyperspectral detection technology, least squares support vector machine, and improved whale algorithm. By collecting hyperspectral information of kiwifruit through a hyperspectral detection system, after preprocessing and feature wavelength screening, and then input into an improved whale algorithm optimized least squares support vector machine model to achieve rapid and non-destructive detection of kiwifruit sugar content, and verify its performance. Results: The proposed method could achieve rapid and non-destructive detection of kiwifruit …
Walnut Defect Detection Based On Improved Elm And Computer Vision, Xu Jie, Liu Chang
Walnut Defect Detection Based On Improved Elm And Computer Vision, Xu Jie, Liu Chang
Food and Machinery
Objective: To address the issues of low accuracy and poor efficiency in walnut defect detection among existing food production enterprises. Methods: Proposed a fast non-destructive detection method for walnut defects that combined improved extreme learning machines and computer vision. Collected most of the surface image information of walnuts through computer vision, preprocess the image through Gaussian filtering, optimize color and texture features through iterative and information preserving variable methods, finally, by improving the butterfly algorithm to optimize the parameters of the Extreme Learning Machine （random weights and deviations）, fast non-destructive detection of walnut defects could be achieved, and verify the …
Comparative Analysis Of Spectra And Modeling Of Different Cross-Diameter Orah Mandarin Based On Spectral Transformation Algorithm, Hu Feng, Gong Zhongliang, Wen Tao, Dai Xingyong, Tang Ziye
Comparative Analysis Of Spectra And Modeling Of Different Cross-Diameter Orah Mandarin Based On Spectral Transformation Algorithm, Hu Feng, Gong Zhongliang, Wen Tao, Dai Xingyong, Tang Ziye
Food and Machinery
Objective: To reduce the influence of transverse diameter of Mandarin orange on the prediction of sugar content. Methods: 132 citrus were divided into three groups according to transverse diameter: small （65～70 mm）, medium （70～75 mm） and large （75～80 mm）. After collecting the transverse diameter spectrum of all citrus, the spectrum information and transverse diameter information of citrus were synthesized by spectral transformation algorithm, and the spectrum of different sizes of citrus was converted to the same transverse diameter datum. The pre-correction and post-correction spectra were respectively preprocessed, divided by target symbiotic distance algorithm （SPXY）, screened by competitive adaptive weight sampling …
Lightweight Banana Ripeness Detection Based On Improved Alexnet, Jiang Yu, Wang Lingmin
Lightweight Banana Ripeness Detection Based On Improved Alexnet, Jiang Yu, Wang Lingmin
Food and Machinery
Objective: To obtain a lightweight Mini-Alexnet banana ripeness grading model and apply it to Android mobile devices. Methods: Based on the external characteristics of bananas with different ripeness, the Alexnet network model was restructured, part of the convolutional layer was deleted, and the global average pooling was used instead of the full connection layer to reduce the model parameters and required memory. A larger convolutional kernel was replaced to extract the global characteristics of the banana skin to achieve an improved lightweight Mini-Alexnet network model. Then the Mini-Alexnet network model was deployed as Android mobile APP, and its feasibility and …
Study On The Mechanism Of Boschniakia Rossica Polysaccharide Inhibiting The Activation Of Inflammasomes And Pyroptosis In J774a.1 Macrophages, Zhang Tian, Xu Hui, Quan Jishu, Jin Aihua
Study On The Mechanism Of Boschniakia Rossica Polysaccharide Inhibiting The Activation Of Inflammasomes And Pyroptosis In J774a.1 Macrophages, Zhang Tian, Xu Hui, Quan Jishu, Jin Aihua
Food and Machinery
Objective: This study aimed to investigate the inhibitory effect of Boschniakia rossica polysaccharides （BRPS） on the activation of inflammasome and pyroptosis of J774A.1 macrophages induced by lipopolysaccharide （LPS） and adenosine triphosphate （ATP）. Methods: The nucleotide-binding oligomerization domain-like receptor protein 3 （NLRP3） inflammasome model was established by stimulating J774A.1 macrophages with LPS and ATP. Cell viability was detected using the cell counting kit-8, the release of lactate dehydrogenase （LDH） was tested with the microplate method, the cellular level of NLRP3 and cell membrane damage were detected using the immunofluorescence staining method, and the secretion of interleukin-1β （IL-1β） was …
Optimization Of Cellulase-Assisted Extraction Of Volatile Oil From Acorus Tatarinowii And Study On Its Inhibitory Components On Gaba-T Activity, Fang Chengwei, Ma Xiuping, Chen Liang, Li Qian
Optimization Of Cellulase-Assisted Extraction Of Volatile Oil From Acorus Tatarinowii And Study On Its Inhibitory Components On Gaba-T Activity, Fang Chengwei, Ma Xiuping, Chen Liang, Li Qian
Food and Machinery
Objective: This study aimed to establish a hollow fiber ligand fishing method for screening γ- Aminobutyrate transaminase (GABA-T) inhibitory component from the volatile oil of Acorus tatarinowii. Methods: Based on optimizing the enzyme assisted extraction process of volatile oil from A. tatarinowii using response surface methodology, GABA-T solution was injected into the hollow fiber lumen and used as a "bait" to fish out the potential active components in A. tatarinowii volatile oil, and its GABA-T inhibitory activity was verified. Results: The results showed that the optimum extraction conditions of volatile oil from A. tatarinowii were as follows: cellulase content …
Effects Of In Vitro Simulated Digestion On Antioxidant Components And Activities Of Walnut Shell And Distraction Wood, Du Xin, Zhang Xinyue, Wang Fang, Luo Qin, Xie Qing, Zhao Yingqiong, Liu Yuxiao
Effects Of In Vitro Simulated Digestion On Antioxidant Components And Activities Of Walnut Shell And Distraction Wood, Du Xin, Zhang Xinyue, Wang Fang, Luo Qin, Xie Qing, Zhao Yingqiong, Liu Yuxiao
Food and Machinery
Objective: This study aimed to make full use of walnut by-products. Methods: Ultrasonic-assisted ethanol extraction method was used to extract the antioxidant components of walnut shell and distraction wood. The changes of antioxidant components (total phenols and total flavonoids) and antioxidant activities (DPPH, ABTS, hydroxyl radical scavenging ability, Iron reduction antioxidant capacity-FRAP and ferrous ion chelating activity) of walnut by-products extract during the simulated digestion were studied in vitro, and their correlation was analyzed. Results: The total phenols(TPC), total flavonoids(TFC) content, and antioxidant activity of distraction wood were always higher than those of walnut shells (P＜0.05). After simulated …
Study On Physicochemical And Gel Properties Of Five Kinds Of Minor Bean Flours, Piao Shenghu, Yuan Jieyao, Xu Li, Liu Yanlan, Yi Cuiping
Study On Physicochemical And Gel Properties Of Five Kinds Of Minor Bean Flours, Piao Shenghu, Yuan Jieyao, Xu Li, Liu Yanlan, Yi Cuiping
Food and Machinery
Objective: To explore the potential of minor beans as ingredients for starch gel foods. Methods: The basic compositions were analyzed, as well as the hydration, pasting, and gel properties of five kinds of minor bean flours, including mung beans, peas, white kidney beans, red beans, and chickpeas. Results: The water absorption index （WAI） of Mung bean powder at 90 ℃ and the water solubility index （WSI） at 40 ℃, the water absorption was better. In gelatinization results, mung bean powder had the highest recovery value, and showed good gelatinability. The results showed that the hardness and chewability of mung bean …
Characterization And Analysis Of The Volatile Components Of Cyclocarya Paliurus Tea From Different Origins Based On Gc-Ims Technology, Lou Jie, Zuo Yaqian, Tian Xing
Characterization And Analysis Of The Volatile Components Of Cyclocarya Paliurus Tea From Different Origins Based On Gc-Ims Technology, Lou Jie, Zuo Yaqian, Tian Xing
Food and Machinery
Objective: To investigate the differences in volatile odor substances of Cyclocarya paliurus tea from different origins. Methods: Taking Cyclocarya paliurus tea from Changde, Zhangjiajie, Shaoyang in Hunan, Xiushui in Jiangxi, Qiandongnan in Guizhou, and Enshi in Hubei as the research subjects, the gas chromatography-ion mobility spectrometry (GC-IMS) coupled with partial least squares discriminant analysis (PLS-DA) was used to investigate the characteristics of different volatiles and their similarities in green strychnine teas from different origins. Results: A total of 120 VOCs, including monomers of some substances and their polymers, were detected in Cyclocarya paliurus tea from different origins, which were 34 …
A Comparative Study On The Quality And Flavor Of Dromedary And Bifocal Camel Yogurt, Li Yang, Chen Shuxing
A Comparative Study On The Quality And Flavor Of Dromedary And Bifocal Camel Yogurt, Li Yang, Chen Shuxing
Food and Machinery
Objective: This study aimed to analyze and compare the quality and flavor of dromedary and bifocal camel yogurt. Methods: Through physicochemical analysis, texture analysis, rheological analysis, SPME-GC-MC, sensory evaluation, etc., the overall differences in quality and flavor of dromedary and bifocal camel yogurt were determined. Results: The viable bacteria count, protein, fat, total solids content, and antioxidant activity of dromedary camel yogurt were lower than those of bifocal camel yogurt （P<0.05）, but it exhibited better storage stability than bifocal camel yogurt （P<0.05）. Texture analysis showed that the hardness of bifocal camel yogurt was significantly higher than that of dromedary camel yogurt （P<0.05）, while the adhesiveness, cohesiveness, and gumminess of dromedary camel yogurt were significantly higher than those of bifocal camel yogurt （P<0.05）. No significant differences were found in elasticity and chewiness between the two. Rheological characteristics showed that both single and bifocal camel yogurt exhibited shear-thinning flow characteristics, with initial apparent viscosity values of 5.82 and 2.33 Pa·s, respectively. Both formed thixotropic loops, with areas of 2 421.82 and 3 674.16 Pa/s, respectively. The exhibited gel properties, with dromedary camel yogurt having higher elasticity and viscosity. A total of 48 volatile flavor substances were detected in single and bifocal camel yogurt, with significant differences in the content of volatile flavor substances shared by the two camel yogurt types （P<0.05）. The content of volatile acids, esters, aldehydes, ketones, and other substances with lower flavor thresholds was relatively higher in bifocal camel yogurt, making its flavor superior. The sensory evaluation score of dromedary camel yogurt was higher than that of bifocal camel yogurt （P<0.05）. Conclusion: Bifocal camel yogurt has higher nutritional and flavor substance content, while dromedary camel yogurt exhibits superior storage stability and taste.
Optimization Of The Preparation Process And Antioxidant Activity Analysis Of Blueberry Juice By Wet Ultrafine Grinding Process And Compound Enzymolysis Method, He Wanying, Dan Li, Zhao Liangzhong, Huang Zhanrui, Long Zhanqian
Optimization Of The Preparation Process And Antioxidant Activity Analysis Of Blueberry Juice By Wet Ultrafine Grinding Process And Compound Enzymolysis Method, He Wanying, Dan Li, Zhao Liangzhong, Huang Zhanrui, Long Zhanqian
Food and Machinery
Objective: This study aimed to optimize the preparation process of blueberry juice and improve its antioxidant activity. Methods: Blueberry juice was prepared using a wet ultrafine grinding process and compound enzymolysis method. Response surface methodology was used to optimize the process parameters and analyze the antioxidant activity of blueberry juice. Results: There were significant differences in the juice yield and active substance content of blueberry juice under different solid-liquid ratios, crushing times, compound enzyme contents, and enzymatic hydrolysis times, with enzymatic hydrolysis time having the most significant impact on juice yield and anthocyanin content. The optimal process parameters for the …
Preparation And Characterization Of Oxidized Corn Starch/Gelatin Composite Capsules, Tan Xin, Liang Chunyan, Deng Songlin, Chen Qijie, Luo Yongqing
Preparation And Characterization Of Oxidized Corn Starch/Gelatin Composite Capsules, Tan Xin, Liang Chunyan, Deng Songlin, Chen Qijie, Luo Yongqing
Food and Machinery
Objective: Modified starch was used to mix with gelatin to prepare the capsule shell, and the cost of preparing the capsule shell was reduced. Methods: Oxidized corn starch prepared by using 15% hydrogen peroxide was used as raw material to mix with part of gelatin. The oxidized corn starch/gelatin composite film and capsules were prepared by casting method and impregnation method, respectively, and were characterized by Fourier transform infrared spectroscopy （FT-IR）, X-ray diffraction （XRD） and Scanning electron microscopy （SEM）. Results: The results showed that the ratio of oxidized corn starch and gelatin was 5∶5, the drying weight loss of oxidized …
Large-Scale Production Of Milk Source Cgmp By Ion Exchange Resin Method And Its Hemagglutination Inhibitory Activity Against Influenza Virus, Wang Qingmei, Liu Xiaoyu, Chen Qingsen, Zhao Pei, Yan Yali
Large-Scale Production Of Milk Source Cgmp By Ion Exchange Resin Method And Its Hemagglutination Inhibitory Activity Against Influenza Virus, Wang Qingmei, Liu Xiaoyu, Chen Qingsen, Zhao Pei, Yan Yali
Food and Machinery
Objective: This study aimed to optimize the process conditions for the large-scale production of milk-derived casein glycomacropeptide （CGMP） and explore its hemagglutination inhibition （HI） ability against influenza virus. Methods: Using anion exchange resin as the separation medium and sialic acid content the activity detection index of the product,based on the preliminary small and medium-sized tests, the large-scale production of CGMP from whey powder was investigated from five process conditions: sample volume, loading flow, eluent concentration, eluent volume, and resin service cycle. Meanwhile, a hemagglutination inhibition test was used to verify the inhibitory activity of the product CGMP against the influenza …
Screening And Application Of Monascus In Medium And High Temperature Daqu, Su Feng, Wei Chunhui, Zeng Bo, Huang Zhiguo, Jiang Ke, Ren Zhiqiang
Screening And Application Of Monascus In Medium And High Temperature Daqu, Su Feng, Wei Chunhui, Zeng Bo, Huang Zhiguo, Jiang Ke, Ren Zhiqiang
Food and Machinery
Objective: The production process of esterified Monascus bran koji was optimized, and its effect on Luzhou-flavor liquor was explored. Methods: Five strains of Monascus were screened from Daqu, and the esterifying enzyme production ability of the strains was detected by the ester decomposition method. The strain with the most prominent enzyme production ability was selected to prepare Monascus bran koji. The koji-making process was optimized by single factor and orthogonal experiments and applied to liquor production. Results: Among the five strains, the J-3 strain had the strongest ability to produce esterification enzyme. Under the conditions of 50% moisture, 4% inoculation …
Antimicrobial Peptide-Coupled Silver Nanomaterials And Their Applications In Medical And Food Fields, Xie Runsheng, Li Peijun, Jiang Yuqiu, Cao Xingye, Li Haiyun, Su Donglin
Antimicrobial Peptide-Coupled Silver Nanomaterials And Their Applications In Medical And Food Fields, Xie Runsheng, Li Peijun, Jiang Yuqiu, Cao Xingye, Li Haiyun, Su Donglin
Food and Machinery
Due to antimicrobial activity, nanoparticles (NPs) in combination with antimicrobial peptides (AMPs) can be used to kill drug-resistant (MDR) pathogens. Nanosilver (AgNPs) has broad-spectrum and efficient antimicrobial properties, multiple bacterial inactivation mechanisms, and the ability to fine-tune the conjugation on the surface of antimicrobial peptide-conjugated silver nanoparticles (AMP-AgNPs), which results in higher biosafety of AMP-AgNPs. The review summarized the latest research progress of AMP-AgNPs conjugates and discussed the synthesis method, antibacterial activity, mechanism of action, hemolytic toxicity of AMP-AgNPs conjugates, as well as their applications in medical and food fields. The future development direction of AMP-AgNPs conjugates was also prospected.
Research Progress On The Changes In Flavor Substances During Black Garlic Processing, Mao Hantao, Li Hui, Yin Shixian, Rong Zhixing, Wang Jianhui
Research Progress On The Changes In Flavor Substances During Black Garlic Processing, Mao Hantao, Li Hui, Yin Shixian, Rong Zhixing, Wang Jianhui
Food and Machinery
Black garlic is produced through the fermentation of fresh garlic under conditions of high temperature and humidity, wherein various chemical reactions occur, gradually diminishing the pungent odor associated with garlic and imparting the distinctive sweet and sour flavor characteristic of black garlic. This article reviews the changes in chemical components and flavor substances during the processing of black garlic, discusses the key factors that influence the evolution of its aroma profile, and analyzes the flavor characteristics of black garlic.
Research Progress On The Extraction Process Of Natural Components From Zanthoxylum Bungeanum And Its Application In Food, Qu Yanfeng, Guo Xiaochan, Tang Jiatong, Wan Ruining, Zhang Hanbing
Research Progress On The Extraction Process Of Natural Components From Zanthoxylum Bungeanum And Its Application In Food, Qu Yanfeng, Guo Xiaochan, Tang Jiatong, Wan Ruining, Zhang Hanbing
Food and Machinery
Zanthoxylum bungeanum is native to China and is a traditional food seasoning and traditional Chinese medicine. It plays an important role in food processing and disease prevention. In this article, the research progress of Z. bungeanum and its extracts in recent years is illustrated, the active components, extraction methods of extracts and application in food processing are analyzed, and the physiological activity, extraction method, and application in food storage, condiment and other food of Z. bungeanum extracts are discussed, the Z. bungeanum and its extracts in the food industry are prospected.
Advances In Salt Tolerance And Fermentation Promotion Mechanism Of Microorganisms In Fermented Foods Under Salt Stress, Jiang Xuewei, Gao Xingbiao, Zhang Xuxu, Zhang Tianjiao, Fang Haiyu, Zhou Dehua
Advances In Salt Tolerance And Fermentation Promotion Mechanism Of Microorganisms In Fermented Foods Under Salt Stress, Jiang Xuewei, Gao Xingbiao, Zhang Xuxu, Zhang Tianjiao, Fang Haiyu, Zhou Dehua
Food and Machinery
With the application of physiological and multi-omics technologies, they will be able to accurately analyse the mechanisms of salt tolerance and fermentation promotion of fermentation microorganisms under salt stress, which will lay the foundation for the effective regulation of salt brine fermentation and enhancement of the flavour of traditional fermented foods. The article reviews the common salt-tolerant microorganisms in fermented foods, the main salt-tolerant mechanisms, the fermentation-promoting properties in high-salt environments, and the methods to study the salt-tolerant and fermentation-promoting mechanisms, as well as the future direction of their development.
Research On Vitamin C Loss Prediction Model Of Extruded Kiwifruit Pork Jerky, Zhang Guangtao, Li Jingpeng, Ma Xiulan, Deng Li
Research On Vitamin C Loss Prediction Model Of Extruded Kiwifruit Pork Jerky, Zhang Guangtao, Li Jingpeng, Ma Xiulan, Deng Li
Food and Machinery
[Objective] In order to explore the loss pattern of VC in kiwifruit pork jerky by twin-screw extrusion and solve the "black box" problem of nutrient loss during the extrusion process. [Methods] In this paper, a twin-screw extruder was used to produce kiwifruit pork jerky, and the VC content of the material before and after extrusion was determined by high performance liquid chromatography, and the Mean Residence Time （MRT） was used as the reaction time of the material in the barrel, and the VC loss rate under different extrusion conditions was dynamically analyzed. [Results] Increasing the temperature and …
Effects Of Amomum Villosum Polysaccharide On Physicochemical And In Vitro Digestibility Properties Of Wheat Starch, Kang Zhimin, Geng Ningning, He Mengying, Xu Guozhen, Wang Zhiwei, Zhang Kangyi
Effects Of Amomum Villosum Polysaccharide On Physicochemical And In Vitro Digestibility Properties Of Wheat Starch, Kang Zhimin, Geng Ningning, He Mengying, Xu Guozhen, Wang Zhiwei, Zhang Kangyi
Food and Machinery
[Objective] This study aimed to explore the mechanism of action between Amomum villosum polysaccharide (AVP) and wheat starch and reveal the dose-effect relationship of AVP on the quality of wheat starch. [Methods] an AVP-wheat starch compound system with different concentrations of AVP was prepared. The effects of different concentrations of AVP on the gelatinization characteristics, rheological properties, thermodynamic properties, crystal structure and digestion characteristics of wheat starch were studied. [Results] The AVP could increase the viscosity and gelatinization temperature of the wheat starch compound system, reduce the leaching of amylose during gelatinization and the damage degree of the crystalline region …
Influences Of Preparation Process On The Properties Of High Amylose Corn Starch-Stearic Acid Complex, Zhang Wen, Liu Buyu, Wu Weicheng, Yuan Gaofeng, Zhang Zhiguo
Influences Of Preparation Process On The Properties Of High Amylose Corn Starch-Stearic Acid Complex, Zhang Wen, Liu Buyu, Wu Weicheng, Yuan Gaofeng, Zhang Zhiguo
Food and Machinery
[Objective] This study aimed to establish a preparation process for starch-lipid complex with high resistant starch （RS） content and to explore the effects of process parameters on the anti-digestibility of the complex. [Methods] Using RS content as the indicator, one-way experimental and orthogonal designs were employed to study the effects of temperature and time parameters during the pretreatment of high amylose corn starch （HA） and its complexation with stearic acid （SA）. The physicochemical properties, anti-digestibility, and hydration characteristics of the HA-SA complex prepared by the optimal process were analyzed. [Results] Increasing pretreatment temperature in the gelatinization temperature range, prolonging the …