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Full-Text Articles in Agriculture

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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Study Of Tetracycline Detection In Milk By Pre-Incubation Mediated Signal Enhanced Colloidal Gold Method, Chen Ju-Yi, Wu Yu-Han, Yao Li, Xu Zhou, Wu Qian, Chen Wei Feb 2023

Study Of Tetracycline Detection In Milk By Pre-Incubation Mediated Signal Enhanced Colloidal Gold Method, Chen Ju-Yi, Wu Yu-Han, Yao Li, Xu Zhou, Wu Qian, Chen Wei

Food and Machinery

Based on the traditional colloidal strip, the pre-incubation reaction model was adopted, which was performed in the homogeneous aqueous solution between the colloid gold labeled antibody and analyte. This pre-incubation reaction was used to improve the efficiency of the immunoreaction. The pre-incubation solution was added to the colloidal gold strip for detection. Taking advantage of the pre-incubation model, the pre-incubated products were added to the colloidal gold strip for detection and the sensitivity for tetracycline was improved by 5 folds, as low as 1 μg/L. Changing the reaction model of the traditional colloidal gold strip from the direction adding sample …

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The Simultaneous Determination Of Red 2g, Methyl Yellow And Diethyl Yellow In Food, Liang Feng, Xu Wen-Yang, Zhao Hong-Qing, Wang Kai, Liu Yamg-Lun Feb 2023

The Simultaneous Determination Of Red 2g, Methyl Yellow And Diethyl Yellow In Food, Liang Feng, Xu Wen-Yang, Zhao Hong-Qing, Wang Kai, Liu Yamg-Lun

Food and Machinery

A method for the simultaneous determination of red 2G, dimethyl yellow and diethyl yellow in meat products, soybean products and flavoring was established by HPLC and LC-MS. The samples were extracted by acetonitrile aqueous solution, with solid phase column, and determined by HPLC with diode array detector or UV detector, and then quantified by external standard method. The detection limit of red 2G was 0.5 mg/kg, and those of dimethyl yellow and diethyl yellow were 0.1 mg/kg, with the recovery rate ranging from 80.7% to 91.8% and the relative standard deviation of 3.8%~7.8%.

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Uncertainty Evaluation For Determination Of Plumbum In Scallion By Top-Down Control Chart Method, Yan Shun-Hua, Cheng Xi, Yan Hao, Xia Yi-La, Ai- Ni, Li Hai-Fang Feb 2023

Uncertainty Evaluation For Determination Of Plumbum In Scallion By Top-Down Control Chart Method, Yan Shun-Hua, Cheng Xi, Yan Hao, Xia Yi-La, Ai- Ni, Li Hai-Fang

Food and Machinery

According to GB 5009.12—2017, the content of Plumbum was determined under intermediate precision condition of measurement,and the accumulated data was statistically analyzed based on the top-down control chart method. The superposition chart of the value x and EWMA and the chart MR showed that the results conformed to the assumption of normality and independence. The uncertainty of Plumbum in scallion was 0.20 mg/kg.

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Rapid Determination Of 7 Hormones In Grass Carp Using Quechers Coupled With Uplc-Q/ Orbitrap Ms, Zhou Yan-Hua, Li Tao, Zhang Peng-Fei Feb 2023

Rapid Determination Of 7 Hormones In Grass Carp Using Quechers Coupled With Uplc-Q/ Orbitrap Ms, Zhou Yan-Hua, Li Tao, Zhang Peng-Fei

Food and Machinery

A simple and rapid method for the simultaneous determination of 7 kinds of hormones in grass carp was developed by the QuEChERS method coupled with ultra performance liquid chromatogragphy quadrupole/electrostatic field orbitrap high resolution mass spectrometry (UPLC-Q/Orbitrap MS). The results indicated that the linearity of all the 7 hormones ranged from 1.0 ng/mL to 100.0 ng/mL with the correlation coefficients greater than 0.998. The LOD was in the range of 0.04~0.60 μg/kg and the LOQ was in the range of 0.2~1.8 μg/kg. The recoveries were in the range of 71.4% to 106.9%, with the RSD (n=6) in the range of …

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Evaluation Of Uncertainty In Determination Of Benzoic Acid, Sorbic Acid And Saccharin Sodium In Edible Betel Nut By Hplc, Yuan He, Xiao Xiao-Yi, Liu Jia, Zhao Zhi-You, Xia Yan-Bin Feb 2023

Evaluation Of Uncertainty In Determination Of Benzoic Acid, Sorbic Acid And Saccharin Sodium In Edible Betel Nut By Hplc, Yuan He, Xiao Xiao-Yi, Liu Jia, Zhao Zhi-You, Xia Yan-Bin

Food and Machinery

According to GB 5009.28 2016 "National Standards for Food Safety Determination of Benzoic Acid, Sorbic Acid and Saccharin Sodium in Foods " of High Performance Liquid Chromatography, established an uncertainty evaluation method for the determination of benzoic acid, sorbic acid and saccharin sodium in Areca catechu L. by HPLC, comprehensively investigates the sources of uncertainty in the whole measurement process, and analyzes and quantifies it. The expanded uncertainty of benzoic acid, sorbic acid and saccharin sodium in the sample is 0.004 10, 0.030 7, 0.200 g/kg, respectively. The main source of uncertainty for the detection in Areca catechu L. is …

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

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

Food and Machinery

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

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Design Of Rock Tea Manipulation System Based On Fuzzy Control, Liu Jiang-Ping, Jin Xin-Yi Feb 2023

Design Of Rock Tea Manipulation System Based On Fuzzy Control, Liu Jiang-Ping, Jin Xin-Yi

Food and Machinery

In order to realize the intelligent control of rock tea processing, reduce the labor intensity and the influence of human factors in the process of manipulate fresh leaves, a control scheme of manipulate fresh leaves based on fuzzy control is proposed. The influence of the environmental factors of temperature and humidity on the quality of rock tea were analyzed, and a fuzzy controller was designed, with the deviation of temperature and humidity as the input parameter and the change value of the process parameter as the output parameter in the expert database. The idea of manual control was simulated, with …

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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Research On Apple Online Classification Based On Machine Vision, Li Qi, Hu Jia-Kun Feb 2023

Research On Apple Online Classification Based On Machine Vision, Li Qi, Hu Jia-Kun

Food and Machinery

Using CCD camera to dynamically collect real-time images of two sides of the apple, a flood filling + adaptive Ostu threshold segmentation algorithm is proposed to extract the outline of the apple. The minimum outer circle method is used to process the upper surface image of the apple to obtain the fruit diameter of the apple. Rectangular method is used to extract the apple's fruit shape features by processing the apple's side surface image; the image is converted from RGB to HSV space to extract the apple's coloring degree, fruit rust, and scar features, and the classification of the SVM …

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Design Of Fast Cherry Defect Detection And Recognition System Based On Fpga, Pei Yue-Kun, Gu Yu, Lian Ming-Yue Feb 2023

Design Of Fast Cherry Defect Detection And Recognition System Based On Fpga, Pei Yue-Kun, Gu Yu, Lian Ming-Yue

Food and Machinery

To make the cherry defect detection and identification system meet the real-time requirements, it was proposed to use the convolutional neural network model as the basis and used the SDSoC development platform to complete the design of FPGA for rapid detection and identification of cherry defects. By optimizing data transmission, multiplexing the general matrix multiplication function (GEMM) in the network model and parallelizing the design of the convolution operation, PL-side hardware acceleration was realized. Using the SDSoC platform, a high-level language mapping convolutional neural network model was used on the PS-side, which saved a lot of development time while achieving …

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Effect Of Electron Beam Irradiation On Storage Of Areca Taro, Sun Da-Yang, Shang Fei-Fei, Pan Zhong-Tian, Xie Yu-Hua, Liu Yan, Deng Chun-Li, Song Mu-Bo, Duan Zhen-Hua Feb 2023

Effect Of Electron Beam Irradiation On Storage Of Areca Taro, Sun Da-Yang, Shang Fei-Fei, Pan Zhong-Tian, Xie Yu-Hua, Liu Yan, Deng Chun-Li, Song Mu-Bo, Duan Zhen-Hua

Food and Machinery

In this study, the areca taro was treated by high energy electron beam with irradiation dose of 0.1,0.3,0.5,0.7, and 1.0 kGy. The effects of different irradiation doses on areca taro storage and antioxidant enzymes were studied. The results showed that low-dose electron beam irradiation could significantly reduce the decay rate of areca taro and better control the germination, and had little effect on the hardness, color and sensory quality. Meanwhile, they could maintain the activities of peroxidase, glutathione reductase and catalase. Among them, 0.1~0.5 kGy could be used as a suitable dose for irradiation storage of areca taro.

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Drying Characteristics And Quality Of Turpan Seedless White Grape In Different Drying Rooms, E-Li Ka-Si-Mu, Li Ze-Ping, Li Xue-Lian, Shi Yong, Zhou Jun, Huang Hua, Guo Jun-Xian Feb 2023

Drying Characteristics And Quality Of Turpan Seedless White Grape In Different Drying Rooms, E-Li Ka-Si-Mu, Li Ze-Ping, Li Xue-Lian, Shi Yong, Zhou Jun, Huang Hua, Guo Jun-Xian

Food and Machinery

The drying time, green rate, sugar content, VC content, sensory index, and color (including the average value of L*, a*, b*, R, G, B, etc) of seedless white grape in southwest, southeast, north-south, and east-west directions were compared for three kinds of drying houses constructed with different materials in Turpan area. The results showed that in brick drying house and adobe drying house, the drying time of seedless white grape in southwest direction was 24 days, the rate of green product was 32% and 24%, the sugar content was 721.3 mg/g and 719.6 mg/g, the content of VC was 7.84 …

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Optimization Of Aqueous Enzymatic Extraction Process Assisted By High-Temperature Alkaline Liquor Cooking And Steam Explosion For Peony Seed Oil And Its Quality Analysis, Wang Xin, Meng Yu-Qian, Xu Bao-Cheng, Luo Deng-Lin, Fu Yuan-Zhe, Li Meng-Jie, Wei Yu-Hua, Jiao Yu-Man Feb 2023

Optimization Of Aqueous Enzymatic Extraction Process Assisted By High-Temperature Alkaline Liquor Cooking And Steam Explosion For Peony Seed Oil And Its Quality Analysis, Wang Xin, Meng Yu-Qian, Xu Bao-Cheng, Luo Deng-Lin, Fu Yuan-Zhe, Li Meng-Jie, Wei Yu-Hua, Jiao Yu-Man

Food and Machinery

To obtain a higher yield and high quality of peony seed oil, unshelled peony seeds were pretreated with high-temperature alkaline liquor cooking and steam explosion, and the parameters were also optimized. The results were as follows. Firstly, peony seeds were subjected to cook at 105 ℃ for 40 min in an alkaline liquor with the concentration of sodium bicarbonate being 0.05 mol/L, and the material-liquid ratio (g/mL) was 1∶5. Then the precooked peony seeds were further processed by steam explosion with a pressure of 0.3 MPa, holding for 30 s. After pretreating, the enzymolysis efficiency of peony seed powder by …

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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Effect Of Salt Amount On The Quality Of Chimonobambusa Quadrangularis Shoots Dried By Salt Boiling, Lv Chao-Yan, Gao Zhi-Xi, Liu De-Fen, Jiang Qi, Wang Mi, Ma Yun-Fei, Cai Chun Feb 2023

Effect Of Salt Amount On The Quality Of Chimonobambusa Quadrangularis Shoots Dried By Salt Boiling, Lv Chao-Yan, Gao Zhi-Xi, Liu De-Fen, Jiang Qi, Wang Mi, Ma Yun-Fei, Cai Chun

Food and Machinery

Different amounts of salt (10%, 15%, 20%, 25%, and 30%) were set to cook Chimonobambusa quadrangularis shoots. The effects of salt amount on total sugar, reducing sugar, soluble protein, free amino acid, NaCl, nitrite, as well as moisture content, rehydration ratio, color, sensory score, were studied. The results showed that the water content decreases with the increase of boiling time, showing the salt amount dependent. The rehydration rate increased with the rehydration time, and when it basically stops increasing, the rehydration ratio was 10%＞15%＞20%＞30%＞25% in descending order. The total sugar, reducing sugar, soluble protein, and free amino acid content all …

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Optimization Of Aluminum-Free Process For Sweet Potato Powder Producing, Shi Bin, Li Yong-Fu, Long Ming-Xiu, He Yang-Bo, Tian Zhu-Xi, Liang Qian Feb 2023

Optimization Of Aluminum-Free Process For Sweet Potato Powder Producing, Shi Bin, Li Yong-Fu, Long Ming-Xiu, He Yang-Bo, Tian Zhu-Xi, Liang Qian

Food and Machinery

The sweet potato starch was modified by isoamylase, and the natural polysaccharide was used instead of alum as additive to study the process of making sweet potato powder without alum. Moreover, several key factors including water quantity, heating temperature, polysaccharide addition amount and aging time were optimized. The effects of different conditions on the properties of sweet potato starch were examined by using gelatinization characteristic value, gel properties, cooking properties, shear force, breaking rate and tensile force of sweet potato starch as indexes. The results showed that isoamylase could increase amylose content and enhance starch gel properties, and guar gum …

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Recent Advances In Microbial Pectinase, Yang Tong-Xiang, Wu Kong-Yang, Bai Yun-Fei, Chen Jun-Liang, Wan Su-Yan, Yang Ru-Meng Feb 2023

Recent Advances In Microbial Pectinase, Yang Tong-Xiang, Wu Kong-Yang, Bai Yun-Fei, Chen Jun-Liang, Wan Su-Yan, Yang Ru-Meng

Food and Machinery

This review covered the advances in the screening of microbial pectinase, breeding technology, some factors affecting pectinase production, enzymatic properties, immobilization, and the development prospects of microbial pectinase were outlined.

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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Application Of Image Recognition Technology In Food Packaging Defect Monitoring, Zhang Hong-Yan, Wang Yong-Zhi, Liu Qing-Hong Feb 2023

Application Of Image Recognition Technology In Food Packaging Defect Monitoring, Zhang Hong-Yan, Wang Yong-Zhi, Liu Qing-Hong

Food and Machinery

The applications of image technology in defect monitoring of three packaging forms of foam plastic packaging, aluminum-plastic blister packaging and rectangular paper packaging were described, and The application trend in food packaging defect monitoring is pre-judgment, which helps the development of China's food packaging industry.

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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

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

Food and Machinery

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

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