Open Access. Powered by Scholars. Published by Universities.®

Agriculture Commons™

Open Access. Powered by Scholars. Published by Universities.®

Discipline
Institution
Keyword
Publication Year
Publication
Publication Type
File Type

Articles 4861 - 4890 of 33723

Full-Text Articles in Agriculture

Design Of Bonding Device For Mounting Box And Analysis Of The Key Structure And Function, Ming-Min Dong, Ying Li, Chong-Chong Xie, Hai-Shan Li, Jian-Hui Yang Feb 2023

Design Of Bonding Device For Mounting Box And Analysis Of The Key Structure And Function, Ming-Min Dong, Ying Li, Chong-Chong Xie, Hai-Shan Li, Jian-Hui Yang

Food and Machinery

In order to adapt to the demand of diversification of gift box packaging, aiming at the low efficiency and high cost of the current production mode of artificial assembly line in packaging enterprises, an adhesive device for mounting box was designed. The device was based on the process of assembly line production mode and mainly composed of image acquisition unit, spray unit, grab unit and press unit. The image processing of a shell product and the motion simulation analysis of the manipulator were carried out in Matlab respectively. The result of image processing showed that Canny operator had better effect …

Go to article

Research On Temperature Measurement Of Fresh Food By Ir Imaging Technology, Li Cheng Feb 2023

Research On Temperature Measurement Of Fresh Food By Ir Imaging Technology, Li Cheng

Food and Machinery

In this study, the application of infrared thermal imaging technology in the detection of fresh agricultural products in cold chain of food was explored. Two fresh agricultural sugar beets and cucumbers were selected and placed on a tray, each covered with three materials (Tyvek, Metallized PET, Metallized Foam PET) to produce a different coated food tray. The food tray was placed in the cold room during the simulation distribution. The surface temperature of the food tray was detected and compared with the infrared thermal imaging camera and the needle detector. The results showed that the temperature measured by the infrared …

Go to article

Construction Of Green Food Packaging System Based On The Strategic Management Of The Supply Chain, Lu Zhao Feb 2023

Construction Of Green Food Packaging System Based On The Strategic Management Of The Supply Chain, Lu Zhao

Food and Machinery

In the context of increasingly-prominent global resources and environmental issues, this paper takes thewhole life cycle assessment as the basic principle, combining the basic characteristics of the supply chain network system of food packaging industry, and uses the core links-market investigation-packaging design-material selection-manufacturing and supporting manufacturing-recycling and processing-are the entry point. The green food packaging industry management process and technical system based on the strategic management of the supply chain cycle are initially constructed, and put forwards the practice path and future trend of the green food packaging system in the new era.

Go to article

Packaging Design Of Children's Snack Food Based On Multi-Dimensional Interesting Expression, Li-Li Qiu Feb 2023

Packaging Design Of Children's Snack Food Based On Multi-Dimensional Interesting Expression, Li-Li Qiu

Food and Machinery

On the basis of analyzing the current development of children's snack food and its packaging design, children’s psychological cognitive characteristics during growth were discussed, and the important meanings for innovating packaging design of their snack food according to those characteristics were also put forward. Combined with the information from relevant literature, it was pointed out that the multi-dimensional interesting expression of children's leisure food packaging design should adhere to the basic principles of “safety first, interest and safety considered, and ‘people-oriented’ personalization”. The interesting expression of children's leisure food packaging should be realized through the multi-dimensional expression of color, image, …

Go to article

Translation And Expression Of Regional Cultural Elements In Tourism Food Packaging Design, Jiang-Dong Shan Feb 2023

Translation And Expression Of Regional Cultural Elements In Tourism Food Packaging Design, Jiang-Dong Shan

Food and Machinery

In view of the main problems of tourism food packaging at present, this paper points out the important values of introducing regional cultural elements into tourism food packaging design, and elaborates the expression strategies of regional cultural elements in tourism food packaging design from the perspective of theoretical bases, translation processes and existing typical cases, and finally puts forward the development direction of regional cultural symbol innovation design into tourism food packaging in the future, aiming at realizing the "win-win" between spreading regional characteristic culture and promoting the benign development of tourism food.

Go to article

Effect Of Cryoprotectant On The Quality Of Quick-Frozen Pumpkin Puree And Its Mechanism, Dan-Lu Yang, Yi Shi, Jin-Hong Wu, Yu Ge, Xiang-Hong Li, Shao-Yun Wang Feb 2023

Effect Of Cryoprotectant On The Quality Of Quick-Frozen Pumpkin Puree And Its Mechanism, Dan-Lu Yang, Yi Shi, Jin-Hong Wu, Yu Ge, Xiang-Hong Li, Shao-Yun Wang

Food and Machinery

In order to evaluate the effect of novel cryoprotectants composed of pectin, collagen peptide and trehalose on the quality of quick-frozen pumpkin puree and relative mechanism, the stability of the pumpkin puree was characterized by the water separation proportion, average particle size and Zeta potential value, and the product quality was evaluated by texture properties, color and total soluble solid content. Scanning electron microscope (SEM) and laser scanning confocal microscope (CLSM) were also used to observe the microstructure of the sample. The results showed that the cryoprotectants could significantly slow down the increase tendency in WSP and particle size, and …

Go to article

Prediction Model Research Of Ssc In Watermelon Based On Deep Learning And Visible/Near Infrared Spectroscopy, Shuang Wu, Guo-Jian Li, Deng-Fei Jie Feb 2023

Prediction Model Research Of Ssc In Watermelon Based On Deep Learning And Visible/Near Infrared Spectroscopy, Shuang Wu, Guo-Jian Li, Deng-Fei Jie

Food and Machinery

In this study, near infrared spectroscopy combined with chemometrics building models to was used to detect the soluble solid contents from watermelon,through four methods, K nearest neighbors regression, Random forest regression, convolution neural network, convolution neural network added residual-block. Some deep learning modules with image processing, coding modules in 1-d ways and apply in Visible/Near-infrared spectroscopy for modeling exploration was used. As a result, deep learning modules showed great potential in Visible/Near-infrared spectroscopy data processing, and CNN model got 0.855 9 correlation coefficient and 0.778 1 °Brix RMSEP in prediction-set. The Res-CNN model achieved 0.893 2 correlation coefficient and 0.710 …

Go to article

Research On The Optimization Of Ultrasonic Assisted Extraction Technology And Antioxidant Activities Of Polyphenols Extracted From Green Leaves Ramie, Xiao-Ting Zhang, Man-Sheng Wang, Hao-Nan Qiu, Feng-Ling Ye, Shi-Qi Zhi, Long Chen, Qiang He, Yan-Zhou Wang, Yi Dong Feb 2023

Research On The Optimization Of Ultrasonic Assisted Extraction Technology And Antioxidant Activities Of Polyphenols Extracted From Green Leaves Ramie, Xiao-Ting Zhang, Man-Sheng Wang, Hao-Nan Qiu, Feng-Ling Ye, Shi-Qi Zhi, Long Chen, Qiang He, Yan-Zhou Wang, Yi Dong

Food and Machinery

In this study, the optimum extraction parameters of polyphenols from leaves of Boehmeria nivea var. tenacissima were optimized, and the antioxidant activity of polyphenols from ramie leaves was evaluated by using gallic acid as a control. Results of polyphenols extraction experiment showed that the ultrasonic power and ultrasonic time have less effect on the amount of polyphenols extraction, and the influence of three factors on polyphenols extraction was ordered as: ethanol concentration (significantly)＞ extraction temperature ＞ solid-liquid ratio. Finally, the optimized polyphenols extraction process parameters were verified and determined as: 1∶33 (g/mL) of liquid-solid ratio, 40% of ethanol concentration and …

Go to article

Optimization Of Extraction Conditions And Antioxidant Activity Of Curcuma Longa Polysaccharides And Flavonoids By Response Surface-Satisfaction Function, Min-Na Hou, Shao-Ping Hou, Man-Fang Wu, Shan Wang, Xiu-Juan Peng, Feng Liu, Huan-Huan Yan Feb 2023

Optimization Of Extraction Conditions And Antioxidant Activity Of Curcuma Longa Polysaccharides And Flavonoids By Response Surface-Satisfaction Function, Min-Na Hou, Shao-Ping Hou, Man-Fang Wu, Shan Wang, Xiu-Juan Peng, Feng Liu, Huan-Huan Yan

Food and Machinery

The ethanol concentration, solid-liquid ratio, ultrasonic time and temperature were optimized by response surface-satisfaction function with extraction rate of polysaccharide and flavonoid from Curcuma Longa as response values. The results showed that the optimum extraction conditions of C. Longa polysaccharide and flavonoids were as follows: water as extraction solvent, ultrasonic temperature 50 ℃, material-liquid ratio 1∶22 (g/mL), ultrasound time 20 min. The extraction rate of polysaccharide and flavones were 1.01% and 0.23% respectively, and the satisfactory degree is 0.823 7. The difference between the predicted value was very small, which showed that the extraction process was reliable and feasible. The …

Go to article

Optimization On Fermentation Process Of High Antioxidant Activity Of Malus Doumeri Fruits Beverage, Tian-De Cheng, Qing-Tong Xie, Li-Jun You Feb 2023

Optimization On Fermentation Process Of High Antioxidant Activity Of Malus Doumeri Fruits Beverage, Tian-De Cheng, Qing-Tong Xie, Li-Jun You

Food and Machinery

The comprehensive evaluation model of antioxidant capacity of Malus doumeri fruits beverage was determined by principal component analysis. Based on the antioxidant capacity of fermented beverage of Malus doumeri fruits, the single factor test and the response surface methodology were used to find out optimal fermentation conditions. Results showed that the comprehensive antioxidant capacity of Malus doumeri fruits fermented beverage was F综合=1.214 2×(0.386 2F1+0.241 2F2+0.196 2F3). The optimal fermentation parameters of antioxidant fermented beverage of Malus doumeri fruits were: starting at pH 5.0, fermentation temperature 30 ℃, adding 20 g/100 mL of …

Go to article

Effects Of Cut Tobacco Width And Drying Methods On Cigarettes With Different Specifications, Kai-Min Zhou, Ding Ding, Jin He, Yan-Qiong Liu, Kai-Jian Sun, Ke Sheng, Hao-Bo Zhang, Ru-Xin Shu Feb 2023

Effects Of Cut Tobacco Width And Drying Methods On Cigarettes With Different Specifications, Kai-Min Zhou, Ding Ding, Jin He, Yan-Qiong Liu, Kai-Jian Sun, Ke Sheng, Hao-Bo Zhang, Ru-Xin Shu

Food and Machinery

In order to study the effects of cut tobacco width and drying methods for different cigarette sizes on cigarette physical characteristics, mainstream cigarette smoke and cigarette making machine operating conditions, tobacco with cutting width of 0.8, 0.9, and 1.0 mm and drying methods of KLD and HDT were selected for experiments on middle, slim and short cigarette making machines. For the same size cigarettes, cigarette circumference and weight was instant. Results show that: ① Compared to cylinder drying, for the pneumatic drying cigarettes, pressure drop was increased, hardness was increased, and content of loss of tobacco from the ends was …

Go to article

Research Progress Of Cryogenic Liquid Quick-Freezing And Its Application In The Processing Of Aquatic Products, Xi Zhao, Xue-Peng Li, Jin-Xiang Wang, Wen-Hui Zhu, Yong-Xia Xu, Jian-Rong Li, Ting-Ting Li, Xiao-Hua Guo Feb 2023

Research Progress Of Cryogenic Liquid Quick-Freezing And Its Application In The Processing Of Aquatic Products, Xi Zhao, Xue-Peng Li, Jin-Xiang Wang, Wen-Hui Zhu, Yong-Xia Xu, Jian-Rong Li, Ting-Ting Li, Xiao-Hua Guo

Food and Machinery

The working principle and technical characteristics of cryogenic liquid quick-freezing technology was introduced in this paper, then the research and development of freezing medium was discussed. The current research status, technical issues and the development trend of the application of cryogenic liquid quick-freezing technology in aquatic products processing was mainly summarized and discussed.

Go to article

Application Of Microwave Treatment Technology In The Field Of Food Drying, Pan-Pan Liu, Guang-Yue Ren, Xu Duan, Li-Wei Jin, Ying-Min Zhang, Li-Ping Ma Feb 2023

Application Of Microwave Treatment Technology In The Field Of Food Drying, Pan-Pan Liu, Guang-Yue Ren, Xu Duan, Li-Wei Jin, Ying-Min Zhang, Li-Ping Ma

Food and Machinery

Microwave has extremely strong penetrability and highly selective heating of only polar molecules, and its radiation effect can enhance the heat and mass transfer efficiency of moisture in the drying process. Therefore, microwave treatment technology has been widely used in the field of food drying. The mechanism and characteristics of microwave treatment were discussed in this review. Compared with the traditional drying method, the microstructure of materials under microwave treatment has more pores and less collapse, which is conducive to the removal of water, increases the mass transfer rate, reduces the drying energy consumption and improves the storage rate of …

Go to article

Application Of Wireless Temperature Sensor In Food Logistics Preservation, Ran Xu, Xi-Long He Feb 2023

Application Of Wireless Temperature Sensor In Food Logistics Preservation, Ran Xu, Xi-Long He

Food and Machinery

Temperature is an important factor that affects the preservation of food logistics, and the quality of food in the process of food logistics. The application research of wireless temperature sensors in food logistics preservation were summarized in this review, from three aspects including different types, installation locations and packaging forms of wireless temperature sensors. The application trend of wireless temperature sensor in food logistics preservation was also predicted.

Go to article

Research Progress Of Change Rules In Freezing Denaturation Of Surimi Protein And Its Regulatory Methods, Yu Lu-Han, Chen Xu, Cai Xi-Xi, Du Ming, Wu Jin-Hong, Huang Jian-Lian, Wang Shao-Yun Feb 2023

Research Progress Of Change Rules In Freezing Denaturation Of Surimi Protein And Its Regulatory Methods, Yu Lu-Han, Chen Xu, Cai Xi-Xi, Du Ming, Wu Jin-Hong, Huang Jian-Lian, Wang Shao-Yun

Food and Machinery

The change rule of main indexes of frozen surimi was introduced, and the influencing factors of surimi protein denaturation were briefly analyzed and discussed. Moreover, the regulation methods of surimi protein in antifreeze were reviewed.

Go to article

Effect Of Ultrasonic Pretreatment On Water Migration Of Apricot Slices During Microwave Freeze-Drying, Jin Li-Wei, Ren Guang-Yue, Duan Xu, Zhang Ying-Min, Qu Zhan-Ping, Li Xin-Lin Feb 2023

Effect Of Ultrasonic Pretreatment On Water Migration Of Apricot Slices During Microwave Freeze-Drying, Jin Li-Wei, Ren Guang-Yue, Duan Xu, Zhang Ying-Min, Qu Zhan-Ping, Li Xin-Lin

Food and Machinery

To explore the drying characteristics and moisture migration and diffusion characteristics of apricot slices in the microwave freeze-drying process of ultrasonic pretreatment, microwave vacuum-freeze drying technology was selected, and the transverse relaxation time T2 inversion spectra of apricot slices during MFD drying under different ultrasonic pretreatment conditions were measured by low field nuclear magnetic resonance. The results showed that ultrasonic pretreatment had a great influence on the drying rate of apricot slices in the early stage of MFD. Scanning electron microscopy showed that the best ultrasonic treatment condition for internal structure was 350 W, 35 ℃, 15 min, and it …

Go to article

Study On Hot-Air Drying Characteristics And Kinetics Model Of Astragalus Slice, Zhang Ji, Peng Gui-Lan, Zhang Xue-Feng, Zhang Hong-Tu, Zhang Xin, Yang Ling Feb 2023

Study On Hot-Air Drying Characteristics And Kinetics Model Of Astragalus Slice, Zhang Ji, Peng Gui-Lan, Zhang Xue-Feng, Zhang Hong-Tu, Zhang Xin, Yang Ling

Food and Machinery

This study aims to investigate the hot air drying characteristics of Astragalus slices, and the kinetics of the drying process. The hot air drying experiment was conducted with hot air temperature, air velocity and slice thickness as experimental factors. The hot air temperatures are 40, 50 and 60 ℃ with the air velocities of 0.4, 0.8 and 1.2 m/s, and slice thicknesses are 3, 6 and 9 mm, respectively. The effects of them on the hot air drying curves, effective moisture diffusivity coefficient, rehydration performance and color difference of Astragalus slices were investigated respectively. The Weibull distribution was used to …

Go to article

Analysis Of Nutrients And Bioactive Compounds In Fruits Of Psidium Guajava L. Cv. Pearl, Peng Yan, Zhang Min, Cui Xiao-Li, Zhang Shi-Feng, Tang Ting Feb 2023

Analysis Of Nutrients And Bioactive Compounds In Fruits Of Psidium Guajava L. Cv. Pearl, Peng Yan, Zhang Min, Cui Xiao-Li, Zhang Shi-Feng, Tang Ting

Food and Machinery

The nutrients and bioactive compounds in fruits of Psidium guajava L. cv. Pearl, collected from Hechun town in Zhanjiang, were measured and determined in order to lay the foundation for the further development and utilization of this species. Results showed that the contents of moisture, crude fats, crude fiber, total carbohydrates, fructose, glucose, sucrose and citric acid in fresh fruits of P. guajava L. cv. Pearl were (88.98±0.04) g/100 g, (0.11±0.01) g/100 g, (2.27±0.01) g/100 g, (5.78±0.02) g/100 g, (22.00±0.20) mg/g, (22.05±0.25) mg/g, (12.45±0.15) mg/g, and (1.68±0.02), respectively. The content of crude protein was (0.78±0.01) g/100 g, and 16 kinds …

Go to article

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 …

Go to article

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 …

Go to article

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 …

Go to article

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.

Go to article

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 …

Go to article

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, …

Go to article

Extraction Process Optimization Of Saponin From The Leaves Of Camellia Nitidissima Chi And Its Inhibition Of Lipase Activity, Chen Jia-Hui, Wu Xue-Hui Feb 2023

Extraction Process Optimization Of Saponin From The Leaves Of Camellia Nitidissima Chi And Its Inhibition Of Lipase Activity, Chen Jia-Hui, Wu Xue-Hui

Food and Machinery

By using single factor experiment and response surface methods, the effects of ethanol volume fraction, solid-liquid ratio, extraction temperature and time on extracting saponin from the leaves of Camellia nitidissima Chi were discussed, and the inhibitory effect of the extracts on pancreatic lipase was also studied. The optimal extraction conditons for saponin from C. nitidissima Chi were determined as follows: 59% ethanol, 1∶39 (g/mL) as solid-liquid ratio, extracting at 60 ℃ for 124 min. The yield of saponin was 4.82% under the optimized conditions, closing to the predicted result. The research results indicated that the saponin extracted with the mass …

Go to article

Development And Quality Evaluation Of Compound Rice Noodles Based On Traditional Recipe For Strengthening Spleen Diet, Zhang Jin-Yao, Tan Wen-Gen, Fan Yu-Bing, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong Feb 2023

Development And Quality Evaluation Of Compound Rice Noodles Based On Traditional Recipe For Strengthening Spleen Diet, Zhang Jin-Yao, Tan Wen-Gen, Fan Yu-Bing, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong

Food and Machinery

In order to improve the nutrition and health quality of traditional rice noodles, a special compound rice noodles was developed, using traditional rice noodles technology based on traditional recipe for strengthening spleen diet "Yang chun bai xue cake". In this study, the influence of the amount of single accessories for the recipe (poria cocos, yam, lotus seed, euryales semen) on the quality of rice noodles was used to determine the composition ratio of compound accessories. The amount of compound accessories, xanthan gum and water in the compound rice noodle formula was optimized, and the texture characteristics, product aging degree and …

Go to article

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 …

Go to article

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%.

Go to article

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.

Go to article

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.

Go to article

First Prev Next Last