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Articles 5221 - 5250 of 33337

Full-Text Articles in Agriculture

Comparative Study Of Processed Polygonatum Cyrtonema And Its Compatibility Affecting On Material And Energy Metabolism In Cums Depressed Model Mice, Wei Ting, He Xian-Yuan, Zhu Xiao-Hong, Wang Zhong-Qiang, Fan Jing-Xian, Yu Lu-Rong, Li Xin-Ran Oct 2022

Comparative Study Of Processed Polygonatum Cyrtonema And Its Compatibility Affecting On Material And Energy Metabolism In Cums Depressed Model Mice, Wei Ting, He Xian-Yuan, Zhu Xiao-Hong, Wang Zhong-Qiang, Fan Jing-Xian, Yu Lu-Rong, Li Xin-Ran

Food and Machinery

Objective: The Polygonatum cyrtonema was processed to investigated its effects on material and energy metabolism in CUMS depressed model mice.Methods: 80 KM/SPF mice were randomly divided into model group, positive group, processed P. cyrtonema group and compatible group, with male and female were equally divided. CUMS depressed mice model were established by unpredictable mild stress for 28 days. The levels of ICD, α-KGDHC, ATPs and Na+K+ ATPase in brain, cerebellum, liver, kidney and spleen were detected by ELISA.Results: Processed P. cyrtonema and its compatibility had different effects on the enzyme levels of material and energy metabolism in both …

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Study On The Stability Of Lipase Of Terminally Cyclized Thermomyces Lanuginosus, Song Wen, Wu Xia-Xia, Lou Hai-Wei, Fang Hui-Min Oct 2022

Study On The Stability Of Lipase Of Terminally Cyclized Thermomyces Lanuginosus, Song Wen, Wu Xia-Xia, Lou Hai-Wei, Fang Hui-Min

Food and Machinery

Objective: To obtain industrial standard lipase with high activity and stability, Butelase 1 ligase was used to connect the N- and C-termini of Thermomyces lanuginosus lipase (TLL), and then the protein characteristics, including heat stability, protease resistance, and enzymatic kinetics were analyzed. Methods: His6 affinity column was used to purify recombinant Butelase 1 (rButelase 1) and TLL (rTLL) from mammalian cells and E. co- li; rButelase 1 to was utilized connect the N- and C-termini of rTLL to generate circular rTLL (cTLL); the enzymatic activity, the heat stability, the protease resistance, the resistance to heat-induced precipitation, and …

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Hs-Spme-Gc-Ms Analysis Of Hexi Fragrant Vinegar With Different Vinegar Ages Comparison Of Aroma Components, Tan Yan-Li, Wu Yong, Liu Pin, Tan Xiao, Ma Cheng-Jin, Chen Wan-Fu, Yu Ji Oct 2022

Hs-Spme-Gc-Ms Analysis Of Hexi Fragrant Vinegar With Different Vinegar Ages Comparison Of Aroma Components, Tan Yan-Li, Wu Yong, Liu Pin, Tan Xiao, Ma Cheng-Jin, Chen Wan-Fu, Yu Ji

Food and Machinery

Objective: To investigate the types of volatile flavor components and their content differences in different vinegar ages of Hexi balsamic vinegar. Methods: Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile aroma components of five groups of Hexi balsamic vinegar of different years in 2017, 2018, 2019, 2020 and 2021. Results: A total of 117 volatile aroma components were detected in 5 groups of Hexi balsamic vinegar of different vinegar ages, 25 alcohol substances, 13 aldehydes, 14 acids, 24 esters and 41 other (ethers, phenols, alkane heterocyclic compounds, etc.) substances, the proportion of …

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Hs-Gc-Ims Analysis And Fingerprint Study Of Volatile Organic Compounds Infive Species Medicinal And Edible Chrysanthemum Mori Folium Ramat., Dingy Un-Long, Wang Hao-Dong(1,2), Tang Guo-Wei, Tian Xing Oct 2022

Hs-Gc-Ims Analysis And Fingerprint Study Of Volatile Organic Compounds Infive Species Medicinal And Edible Chrysanthemum Mori Folium Ramat., Dingy Un-Long, Wang Hao-Dong(1,2), Tang Guo-Wei, Tian Xing

Food and Machinery

Objective：To understand the difference of cumulative content and species of volatile organic compounds(VOCs) in five different species of Chrysanthemum morifolium Ramat..Methods：In this study， five different species of Chrysanthemum morifolium Ramat.，namely，Jin si huang ju，Huang ju，Hang baiju， Boj u， and Gong ju.The differences and variations of the fingerprints of volatile organic compounds (VOCs) in different species of Chrysanthemum morifolium Ramat.were studied by headspace-gas chromatography-ion mobility spectro s-copy(HS-GC-IMS) ， combined with cluster analysis and relation-ship matrix in the form of data visualization.Results：There were significant differences in VOCs among different varieties of Chrysanthemum mori folium Ramat.(P＜0.05) ， and the …

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Optimization Of Extraction Process Of Polyphenols From Olive Leaves And Its Effect On Oxidative Stability Of Camellia Seed Oil, Shang Fang-Yuan, Pan Li, Gu Ke-Ren, Li Xue-Qin Oct 2022

Optimization Of Extraction Process Of Polyphenols From Olive Leaves And Its Effect On Oxidative Stability Of Camellia Seed Oil, Shang Fang-Yuan, Pan Li, Gu Ke-Ren, Li Xue-Qin

Food and Machinery

Objective: The application of olive leaf, a by-product of olive oil production, in food industry was studied. Methods: Taking the yield of olive leaf polyphenols as the evaluation index, on the basis of single factor experiment, the effects of water bath temperature, extraction time and solid-liquid ratio on the yield of polyphenols were analyzed by Box-Behnken response surface method, the effects of olive leaf polyphenols on the oxidative stability of camellia seed oil were studied with peroxide value and acid value as indexes. Results: The optimum extraction conditions of polyphenols from olive leaves by water bath were …

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Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts, Wu Yong-Xiang, Yong Zhang, Wang Yin, Wu Li-Ping, Hu Chang-Yu Oct 2022

Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts, Wu Yong-Xiang, Yong Zhang, Wang Yin, Wu Li-Ping, Hu Chang-Yu

Food and Machinery

Objective: To optimize the refining process of crude fish oil from mandarin fish viscera and to improve the quality of fish oil. Methods: With phosphoric acid volume fraction, addition amount of NaOH and activated clay as influencing factors, the acid value and peroxide value as the evaluation indexes, the refining process was optimized by Box-Behnken response surface analysis. The sensory quality, physicochemical indexes and fatty acid composition of fish oil before and after refining process were analyzed. Results: The optimal refining conditions were obtained as follows, phosphoric acid volume fraction of 50%, addition amount of 2% NaOH, …

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Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie Oct 2022

Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie

Food and Machinery

In this review, the clarification and decolorization of sugar solution in the process of sugar production was summarized. The research status of various clarification and decolorization techniques such as adsorption, oxidation and filtration in sugar production process and the deficiencies of existing methods in production and popularization, were compared and introduced. In addition, the research direction of the clarification technology in sugar industry was discussed.

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Effect Of The Electric Field Treatment On The Pullulanase-Catalyzed Hydrolysis Of Waxy Rice Starch, Chen Cai-Wen, Tian Jia-Ning, Yu Kun-Zheng, Li Dan-Dan Oct 2022

Effect Of The Electric Field Treatment On The Pullulanase-Catalyzed Hydrolysis Of Waxy Rice Starch, Chen Cai-Wen, Tian Jia-Ning, Yu Kun-Zheng, Li Dan-Dan

Food and Machinery

Objective:This study aimed to classify the mechanism of pullulanase-catalyzed hydrolysis of waxy rice starch under electric field treatment, by monitoring the changes in hydrolysis efficiency, pullulanase activity, and the structure and properties of waxy rice starch. Methods:The hydrolysis efficiency was determined, and the structure and thermal properties of hydrolysates were characterized, by using scanning electron microscope, X-ray diffractometer, differential scanning calorimeterand rapid viscosity analyzer. Results:Under the control of the following conditions, electric field with intensities ≤2.5 V/cm could increase pullulanase activity, accelerate the hydrolysis, induce the pores and cracks on the granule surface, increase the relative crystallinity, …

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Effects Of Microwave Aging On The Content Of Phenols,Organic Acids And Esters In Black Rice Wine, Tang Lin-Yue, Yuan Jiang-Feng, Lai Yu-Ting, Gong Ming-Gui, Sun Jian-Rui Oct 2022

Effects Of Microwave Aging On The Content Of Phenols,Organic Acids And Esters In Black Rice Wine, Tang Lin-Yue, Yuan Jiang-Feng, Lai Yu-Ting, Gong Ming-Gui, Sun Jian-Rui

Food and Machinery

Objective:This study aimed to solve the problems of time consuming and high cost in the natural aging process. Methods: Black rice wine was treated with different microwave power, time and temperature. The contents of main phenols, organic acids, and esters in black rice wine treated by microwave technology were analyzed. Results: Microwave treatment could increase the contents of total esters, protocatechuic acid, gallic acid, syringic acid, acetic acid, ethyl valerate and ethyl acetate, reduce the contents of total phenols, total acids, caffeic acid, citric acid, tartaric acid, lactic acid and ethyl lactate, and have little effect on the contents …

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Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan Oct 2022

Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan

Food and Machinery

Objective:The effect of dried silver carp process on quality and safety was studied. Methods: Taking the fresh silver carp as the raw material, the curing concentration (NaCl), curing temperature, curing time, drying temperature and drying time as investigating factors, investigated the effects of different processing conditions on the rehydration rate, color, texture and AGEs formation. Results: The concentration of curing salt and drying temperature had significant effects on the sensory evaluation of dried fish products (P＜0.05), and the optimal processing conditions obtained were curing concentration of 9%, curing temperature of 4 ℃, curing time of 3 h, …

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Effects Of Nacl Stress And Cacl2 Supplemental On Phenolic Accumulation And Antioxidant Activity In Common Vetch Sprouts, Zhao Qi-Yan, Tang Ning, Zhao De-Chen, Zhang Bo-Ya, Cheng Yong-Qiang Oct 2022

Effects Of Nacl Stress And Cacl2 Supplemental On Phenolic Accumulation And Antioxidant Activity In Common Vetch Sprouts, Zhao Qi-Yan, Tang Ning, Zhao De-Chen, Zhang Bo-Ya, Cheng Yong-Qiang

Food and Machinery

Objective: The study aimed to develop the vegetable value of common vetch (CV) and explore the effects of salt solution on phenolic accumulation and antioxidant activity in CV sprouts.Methods: The effects of NaCl stress and supplemental CaCl2 on free and combined phenolic accumulation in CV sprouts were analysed by UPLC in comparison with pea sprouts, soybean sprouts and mung bean sprouts. The changes of key enzyme activities and gene relative expression levels of PAL, C4H and 4CL, antioxidant enzyme activities and antioxidant activities were investigated under NaCl and CaCl2 treatments.Results: The total phenolics increased from (10.63±0.40) mg GAE/g …

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Rapid Determination Of Matrine And Oxymatrine In Honey, Jing Hui-Hua, Xiang Jun, Jiang Deng-Hui, Feng Yan-Ying, Wang Yun-Hao, Wang Liang-Liang Oct 2022

Rapid Determination Of Matrine And Oxymatrine In Honey, Jing Hui-Hua, Xiang Jun, Jiang Deng-Hui, Feng Yan-Ying, Wang Yun-Hao, Wang Liang-Liang

Food and Machinery

Objective:This study aimed to establish a new method for the determination of matrine and oxymatrine in honey by UPLC-MS/MS. Methods: The honey was dissolved in water, and the liquid-liquid extraction pretreatment technology was adopted. The extraction was achieved using ammonia-acetonitrile, with the addition of sodium sulfate to induce a salting out effect. Chromatographic separation was achieved on Inspire HILIC column in the mobile phase composition of acetonitrile and 0.1% formic acid5 mmol/L ammonium acetate buffer. Mass Spectrometry was carried out under the multiple reaction monitoring (MRM) mode with positive electrospray ionization (ESI+) and external standard method for quantitative analysis. …

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Determination Of Bongkrekic Acid In Auricularia Auricular Combined Quechers With Uhplc-Ms/Ms, Huang Yong-Qiao, Ma Kai, Wu Xin-Wen, Gao Liang, Jian Yin-Chi, Lu Yao, Yang Chang-Biao Oct 2022

Determination Of Bongkrekic Acid In Auricularia Auricular Combined Quechers With Uhplc-Ms/Ms, Huang Yong-Qiao, Ma Kai, Wu Xin-Wen, Gao Liang, Jian Yin-Chi, Lu Yao, Yang Chang-Biao

Food and Machinery

Objective: A rapid method for determination of bongkrekic acid in Auricularia auricular was developed using QuEChERS in combination with UHPLC-MS/MS. Methods: In this study, Several important experimental parameters, including type of extraction solvent, extraction time, adsorbent type and adsorbent dosage were effectively optimized using spiked samples. The sample were shaken with methanol containing 1% ammonia water, and then carried out by the C18 adsorbent purification.Results: The bongkrekic acid was determined within 4 minutes by negative ion multiple reaction monitoring mode analysis and external standard method. The linear range was 0.05~10.00 ng/mL (r＞0.998 3). The limit of detection (LOD) was …

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Determination Of 16 Kinds Of Polycyclic Aromatic Hydrocarbons In Spicy Strip By Quechers Gas Chromatography-Triple Quadrupole Mass, Li Sha, Zeng Xi-Wen, Shen Rui, Li Yi-Wei, Tan Zhen Oct 2022

Determination Of 16 Kinds Of Polycyclic Aromatic Hydrocarbons In Spicy Strip By Quechers Gas Chromatography-Triple Quadrupole Mass, Li Sha, Zeng Xi-Wen, Shen Rui, Li Yi-Wei, Tan Zhen

Food and Machinery

Objective:This study aimed to effectively improve the risk warning and quality and safety supervision of polycyclic aromatic hydrocarbons (PAHs) in spicy strip.Methods: The target compounds in the samples were extracted with acetonitrile and purified by QuEChERS, containing 100 mg N-propyl ethylenediamine (PSA), 100 mg octadecylsilane bonded silica gel (C18), and 1 000 mg neutral alumina adsorbent, and then were separated by DB-EUPAH column. It was detected by gas chromatography-triple quadrupole mass spectrometer with multiple reaction monitoring mode and matrix matching external standard method.Results: The 16 kinds of PAHs showed good linearity in the range of 0.005~0.500 μ …

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Uncertainty Evaluation For The Determination Of Natural Capsaicin, Dihydrocapsaicin And Synthetic Capsaicin In Edible Oils And Fats By Lc-Ms/Ms, Huang Hui, Liao Yan-Zhi Oct 2022

Uncertainty Evaluation For The Determination Of Natural Capsaicin, Dihydrocapsaicin And Synthetic Capsaicin In Edible Oils And Fats By Lc-Ms/Ms, Huang Hui, Liao Yan-Zhi

Food and Machinery

Objective: Uncertainty assessment of the content of synthetic capsaicin, natural capsaicin and dihydrocapsaicin in edible oils and fats by liquid chromatography-mass spectrometry was carried out, and the sources of uncertainty and the key factors affecting the test results were analyzed, so as to improve the accuracy of test results.Methods: To establish a mathematical model for the uncertainty of the content of synthetic capsaicin, natural capsaicin and dihydrocapsaicin in edible oils and fats, to analyze the factors that may introduce uncertainty in the detection process, and to evaluate each uncertainty component.Results: The contents of synthetic capsaicin, natural capsaicin and …

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Discrimination Of Cigarette Based On Near-Infrared Spectroscopy Technology And Firefly Algorithm Optimized Support Vector Machine Parameters, Pan Xi, Li Ran, Wei Min, Wei Qing, Qiu Chang-Gui Oct 2022

Discrimination Of Cigarette Based On Near-Infrared Spectroscopy Technology And Firefly Algorithm Optimized Support Vector Machine Parameters, Pan Xi, Li Ran, Wei Min, Wei Qing, Qiu Chang-Gui

Food and Machinery

Objective: In order to accurately and quickly discriminate cigarettes. Methods: After collecting the near-infrared spectra of different brands and reducing the interference factors through the spectral preprocessing method, the spectral pretreatment method, the population number of firefly algorithm (FA) and the number of iterations on the correct rate of cigarette classification were investigated by using firefly algorithm to optimize support vector machine (SVM) parameters. Results: The standard normal variable transformation (SNV) combined with the first derivative method (1D) was used for near-infrared spectroscopy preprocessing. Under the condition that the number of firefly populations was 20 and the number of iterations …

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Beef Quality Recognition Based On Classification Feature Extraction And Deep Learning, Wang Xin-Long, Li Xiang Oct 2022

Beef Quality Recognition Based On Classification Feature Extraction And Deep Learning, Wang Xin-Long, Li Xiang

Food and Machinery

Objective: To reduce the influence of data difference and spectral feature redundancy on beef quality recognition. Methods: A beef quality recognition method based on classification feature extraction and deep learning was proposed. The spectral feature extraction method of classified beef was designed, and the improved DPeak algorithm was used for adaptive clustering analysis of spectral data to realize the difference analysis of data. The objective function of beef spectral feature extraction was defined and solved by discrete lion swarm algorithm. The optimal spectral feature subset of each classification was extracted to minimize feature redundancy. The improved lion swarm algorithm (ILSO) …

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Optimization And Test Study On Parameters Of Helical Axis Based On Edem Solid-Liquid Separation Device, Chang Jin-Pan, Guo Lin, He Xiao-Mei, Wang Jian-Kun, Fang Qi-Ming Oct 2022

Optimization And Test Study On Parameters Of Helical Axis Based On Edem Solid-Liquid Separation Device, Chang Jin-Pan, Guo Lin, He Xiao-Mei, Wang Jian-Kun, Fang Qi-Ming

Food and Machinery

Objective: To solve the problems of low dehydration rate of solid-liquid separation device and discharge not free of kitchen waste. Methods: By Optimizing the parameters of the key parts of the solid-liquid separation device, modeling the solid-liquid separation device based on Creo, analyzing the extrusion process through EDEM simulation software, the optimized screw shaft prototype was made and verified. Results: The optimized spiral shaft structure parameters were conveying distance 373 mm, compression distance 180 mm, compression end diameter 96 mm, spiral blade diameter 98 mm and axis length 553 mm; the force range of solid-liquid separation device was 2.7~4.5 N, …

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Expression Method Of Hand-Painted Illustration In Food Packaging Design, Liu Da-Lin, Zhao Li-Na Oct 2022

Expression Method Of Hand-Painted Illustration In Food Packaging Design, Liu Da-Lin, Zhao Li-Na

Food and Machinery

This paper introduces the concept, origin and expression form of hand-painted illustration, analyzes the application value of hand-painted illustration in food packaging design, and studies the application of hand-painted illustration in food packaging design from four aspects: history and culture, humor and interest, emotional expression and brand concept, which provides a reference for different types of food packaging design.

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Effects Of Different Concentrations Of Ozone Fumigation On The Storage Quality Of Agaricus Bisporus, Liu Chen-Xia, Qiao Yong-Jin, Tian Shan-Shan, Yao Lian-Mou, Ding Wen-Feng Oct 2022

Effects Of Different Concentrations Of Ozone Fumigation On The Storage Quality Of Agaricus Bisporus, Liu Chen-Xia, Qiao Yong-Jin, Tian Shan-Shan, Yao Lian-Mou, Ding Wen-Feng

Food and Machinery

Objective:This study aimed to investigate the effects of different concentrations of ozone fumigation on the texture and nutritional quality of post-harvestAgaricus bisporus during cool storage. Methods:‘A15’A. bisporus was treated with ozone gas with concentrations of 14.89, 29.77 and 44.65 mg/m3 respectively, and the changes in related indicators of each group during (1±1) ℃ storage were analyzed, such as sensory, texture and nutrition. Results:When stored for 8 days, 29.44 mg/m3 ozone fumigation treatments effectively maintained good springiness, cohesiveness and resilience, and delayed the decrease of the sensory quality, hardness, soluble solids, vitamin C and soluble protein content. Conclusion: …

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The Effect Of Hygroscopicity On Quality Characteristics Of Different Freeze-Drying Fruit And Vegetable Products, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou Oct 2022

The Effect Of Hygroscopicity On Quality Characteristics Of Different Freeze-Drying Fruit And Vegetable Products, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou

Food and Machinery

Objective: This study aimed to explore the changes of hygroscopicity and quality characteristics of different freeze-dried (FD) fruits and vegetables in the storage.Methods: Taking four kinds of fruits and vegetables, including potato, king oyster mushroom, apple and white radish, as the research objects, the changes of microstructure, hygroscopicity, color and texture characteristics of the four kinds of freeze-dried fruits and vegetables were observed, and the correlation analysis was conducted.Results: The results showed that the cell structure of fresh fruits and vegetables was plump and regular; The FD apple slices was observed with relatively complete tissue structure, thicker cell …

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Optimization Of Microwave Assisted Extraction Of Anthocyanins From Blueberry And Its Thermokinetic Analysis, Zhai Sai-Ya, Yao Hui--Min Oct 2022

Optimization Of Microwave Assisted Extraction Of Anthocyanins From Blueberry And Its Thermokinetic Analysis, Zhai Sai-Ya, Yao Hui--Min

Food and Machinery

Objective:To improve the extraction rate of blueberry anthocyanins and overcome the shortcomings of traditional extraction. Methods:Firstly, single factor experiment was used to explore the effects of four experimental factors on the yield of anthocyanins. Response surface methodology was used to design the combination experiment, and genetic algorithm was employed to optimize the extraction process. The dynamic model of MAE process was established based on Fickʼs first law. According to Arrhenius equation and phase transition equilibrium principle, Ea, ΔS, ΔH, and ΔG in the extraction process were obtained to analyze the thermodynamics of microwave extraction process. Results: The optimum …

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Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli, Ren Yang-Ying, An Yue-Qi, Dang Mei-Qi, Yang Mei, Xu Guo-Dong, Xiong Shan-Bai Oct 2022

Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli, Ren Yang-Ying, An Yue-Qi, Dang Mei-Qi, Yang Mei, Xu Guo-Dong, Xiong Shan-Bai

Food and Machinery

Objective:This study aimed to increase the diversity of surimi products and promote the industrialized production of high-quality traditional food. Methods:Using frozen surimi and chicken breast as raw materials, double-protein vermicelli was prepared by extrusion molding. The effects of raw material composition on the quality of double-protein vermicelli were studied by measuring its holding capacity, pulping value, color, stretch, texture and sensory evaluation. Results: The optimal mixing ratio of surimi and chicken was 8∶2, and the optimal amount of water was 20%. The tensile strength, tensile deformation and total sensory scores of the dual protein fish filaments prepared under …

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Preparation Of Pueraria Hypotensive Tea By Fermentation And Its Hypertensive Effect On Spontaneously Hypertensive Rats, Liu Lu, Yuan Ya-Hong, Yue Tian-Li Oct 2022

Preparation Of Pueraria Hypotensive Tea By Fermentation And Its Hypertensive Effect On Spontaneously Hypertensive Rats, Liu Lu, Yuan Ya-Hong, Yue Tian-Li

Food and Machinery

Objective: This study aimed to obtain a novel fermented green tea with high ACE-inhibitory activity by Eurotium cristatum and to investigate its acute hypotensive effects on spontaneously hypertensive rats (SHR). Methods: The effects of pueraria addition, water content of substrate and spore suspension on ACE-inhibitory activity in vitro were investigated, and the fermentation process was optimized by orthogonal design experiment. The fermented tea solution was prepared by water extraction method, and SHR model was selected to study the hypotensive effect of fermented tea. Results: The optimal fermentation process for fermented tea was as follows: adding 2 g pueraria into 20 …

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Effects Of Superfine Chestnut Powder On Sponge Cake Quality, Hu Xin-Yu, Ming Jian, Wang Shu, Xue Ai-Lian, Kou Fu-Bing, Zeng Kai-Fang Oct 2022

Effects Of Superfine Chestnut Powder On Sponge Cake Quality, Hu Xin-Yu, Ming Jian, Wang Shu, Xue Ai-Lian, Kou Fu-Bing, Zeng Kai-Fang

Food and Machinery

Objective: The effects of superfine chestnut powder on sponge cake quality was studied, aiming to provide a certain theoretical reference for improving the quality of bakery food. Methods: To explore the superfine chestnut powder adding amount on the sponge cake texture, sensory, baking, aging characteristics and nutritional quality, different contents of superfine chestnut powder were added during the making process of sponge cake. Results: The hardness, elasticity, chewiness and specific volume of cake had no significant change compared with the control group when chestnut powder was added less than 10%. The addition of chestnut powder could reduce the brightness and …

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Approved Situation And Problems Of The Spirulina Health Foods, Fu Yu, Jiang Yu, Wang Jin-Bo, Zhang Bo-Jin, Song Chen, Sun Ming-Xia Oct 2022

Approved Situation And Problems Of The Spirulina Health Foods, Fu Yu, Jiang Yu, Wang Jin-Bo, Zhang Bo-Jin, Song Chen, Sun Ming-Xia

Food and Machinery

The approved health food products in China were analyzed from the following five aspects: the number of approved products, the use of raw materials, the claim of health function, the distribution of dosage forms, and the index of signature ingredients. It was found that almost all Spirulina powder was the primary processed product, and the homogeneity was serious. Moreover, the characteristic components were different from those of β-carotene and phycocyanin specified in the record. Based on these problems, the healthy development of health food industry should be promoted by broadening the idea of product research and development, and then improve …

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Effects Of Composite Probiotics On The Intestinal Function In Mice, Wang Jia-Qi, Kang Wen-Li, Wu Zhong-Kun, Tang Rong-Xue, Peng Can, Dai Zhi-Yong, Dong Ling, Pan Li-Na Oct 2022

Effects Of Composite Probiotics On The Intestinal Function In Mice, Wang Jia-Qi, Kang Wen-Li, Wu Zhong-Kun, Tang Rong-Xue, Peng Can, Dai Zhi-Yong, Dong Ling, Pan Li-Na

Food and Machinery

Objective: The study aimed to explore the effects of composite probiotics on the intestinal regulation. Methods: By constructing mouse model of constipation, intestinal damage and diarrhea, the intestinal ink propulsion, defecation and intestinal mucosal tissue sections in the control group, model group and probiotics-intervention group were evaluated. The diarrhea index and intestinal mucosal damage index were also considered for comprehensively assessment. Results: Compared with the model group, the mid-and high-concentration of composite probiotics could significantly improve the defecation amount and weight, and the small intestinal ink propulsion rate. Moreover, the intestinal mucosal damage score and histopathological damage …

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Study On The Preparation Of Ace Inhibitory Peptides By Probiotic Fermentation Of Quinoa, Li Shuai, Yuan Ya-Hong, Yue Tian-Li Oct 2022

Study On The Preparation Of Ace Inhibitory Peptides By Probiotic Fermentation Of Quinoa, Li Shuai, Yuan Ya-Hong, Yue Tian-Li

Food and Machinery

Objective: The potential ability of probiotics to prepare angiotensin-converting enzyme (ACE) inhibitory fermentation broth from quinoa and the effects of fermentation process on it were investigated. Methods: In this study, 18 strains of lactic acid bacteria and 12 strains of yeast were screened for their ability to prepare ACE inhibitory fermentation broth using quinoa as the raw material and the ACE inhibition rate as an indicator. The inoculum amount, fermentation temperature and fermentation time were optimized by orthogonal tests. Finally, the peptides in the fermentation broth were identified, and the selected peptides were tested in vivo to evaluate …

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Quality Evaluation Of 21 Kinds Of Non-Waxy Proso Millet Based On Principal Component Analysis, Zhao Ning, Xie Fei, Liang Ji-Bao, Feng Bai-Li, Du Shuang-Kui Oct 2022

Quality Evaluation Of 21 Kinds Of Non-Waxy Proso Millet Based On Principal Component Analysis, Zhao Ning, Xie Fei, Liang Ji-Bao, Feng Bai-Li, Du Shuang-Kui

Food and Machinery

Objective: This study aimed to evaluate the quality of different non-waxy proso millet varieties. Methods: 21 non-waxy proso millet varieties were selected as experimental materials, and their nutritional composition, pasting characteristics, cooking characteristics and texture characteristics were measured. The quality difference and index correlations between different non-waxy proso millet varieties were analyzed and compared. Principal component analysis was used to evaluate their quality. Results: The texture characteristics, crude fat content, setback, breakdown and final viscosity had great differences among the tested varieties, and the variation coefficient of pasting temperature and starch content was small, which were relatively …

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Quality Comprehensive Assessment And Measurement Amino Acid Content Of 12 Varieties Of Millet, Sun Qiang, Guo Yong-Xia Oct 2022

Quality Comprehensive Assessment And Measurement Amino Acid Content Of 12 Varieties Of Millet, Sun Qiang, Guo Yong-Xia

Food and Machinery

Objective: This study aimed to provide the basis for selection and identification, quality breeding and comprehensive processing and utilization of millet germplasm resources. Methods: 12 varieties of millet were used to be tested objects, amino acid content of millet were measured, and then the content of 17 kinds of amino acids in millet were used to be evaluation index and applied to principal component analysis and comprehensive evaluation of quality. Millet varieties were clustered by clustering analysis. Results: The affected order of millet varieties on the content of 17 kinds of amino acids was Ser＞Lys＞Arg＞His＞Met＞Ile＞Thr＞Gly＞Pro＞Tyr＞Phe＞Asp＞Cys＞Glu＞Leu＞Val＞Ala. 2 principal …

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