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2021

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Articles 391 - 420 of 858

Full-Text Articles in Food Science

Analysis And Evaluation Of Nutrient Components Of Different Strains Of Flammulina Filiformis, Lu Huan, Wang Rui-Juan, Liu Jian-Yu, Song Chun-Yan, Shang Xiao-Dong Jun 2021

Analysis And Evaluation Of Nutrient Components Of Different Strains Of Flammulina Filiformis, Lu Huan, Wang Rui-Juan, Liu Jian-Yu, Song Chun-Yan, Shang Xiao-Dong

Food and Machinery

Using J6932, J6933, J6934, J6935, J4137, J5128, J6759, J5849 and J6284 as materials, the nutrient components and mineral elements of different varieties of Flammulina filiformis were determined. The amino acid composition was analyzed by AAS, CS and RC. The 9 strains of Flammulina filiformis were rich in nutrition, high in K, low in Na, heavy metal content was far below the detection limit index, and they were all low in fat and high in protein products. The contents of glutamate, methionine, aspartate and leucine accounted for 53.25% of the total amino acids. The total contents of essential amino acids ranged …

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Establishment Of Method For Estimation Of Peroxide Value In Vegetable Oil With Ferrocene, Yao Yun-Ping, Yu Miao-Hang, Chen Li-Yuan, Liu Dan, Li Chang-Mo Jun 2021

Establishment Of Method For Estimation Of Peroxide Value In Vegetable Oil With Ferrocene, Yao Yun-Ping, Yu Miao-Hang, Chen Li-Yuan, Liu Dan, Li Chang-Mo

Food and Machinery

By studying the influence of various experimental conditions on the experimental results during the reaction of ferrocene and hydroperoxide, a method for detecting the peroxide value of vegetable oils has been established. The experimental results showed that the best experimental conditions were mixing 1 mL of oil sample with 1 mL of ferrocene standard solution, 0.1 mL formic acid was added, then add isopropanol to 5 mL, heating temperature was 60 ℃, heating time was 40 min, and detection wavelength was 310 nm. The standard curve of this method was y=0.175 2x+0.220 2 （R2=0.999 6）, the LOD was …

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Determination And Comparison Of Aroma Components In Different Heated Cigarette Aerosols By Gc-Ms/Ms, Si Xiao-Xi, Xiang Ben-Fu, Jiang Wei, Liu Zhi-Hua, Yang Chen, Zhu Rui-Zhi, Zhang Feng-Mei, He Pei, Jiang Li-Hong Jun 2021

Determination And Comparison Of Aroma Components In Different Heated Cigarette Aerosols By Gc-Ms/Ms, Si Xiao-Xi, Xiang Ben-Fu, Jiang Wei, Liu Zhi-Hua, Yang Chen, Zhu Rui-Zhi, Zhang Feng-Mei, He Pei, Jiang Li-Hong

Food and Machinery

A method for simultaneous determination of 112 aroma components in heated cigarette aerosols was established by ultrasonic extraction combined with GC-MS/MS quantitative detection. The aroma components in typical heated cigarette aerosols were compared. The results showed that: The linear correlation coefficients of 112 aroma compounds were all greater than 0.99. The detection limits of the method were 0.005~0.160 mg/L, the recoveries were 75.2%～128.0%, and the precision was less than 8.9%. The main content of aroma components in 28 kinds of heated cigarette aerosols were 5-hydroxymethyl furfural, solanone, maltol, furfuryl alcohol, β-caryophylene, hexyl acetate, isobutyl acetate, α-Angelica lactone, 2-methyl pyazine, etc; …

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Anti Collision Algorithm Of Rfid Multi-Tags Identification In Food Quality Traceability, Yao Jin-Ling, Liu Jie, Yan Xue-Feng Jun 2021

Anti Collision Algorithm Of Rfid Multi-Tags Identification In Food Quality Traceability, Yao Jin-Ling, Liu Jie, Yan Xue-Feng

Food and Machinery

Aiming at the problem of tag collision in batch tag recognition in food quality traceability, a RFID multi tag recognition anti-collision algorithm was proposed by combining frame slotted ALOHA algorithm and minimum mean square error precoding technology. Before multi label recognition, the algorithm uses precoding technology to group the tags, which can effectively reduce the collision between tags. The simulation results show that the improved algorithm can effectively improve the performance of RFID multi tag recognition, and has a certain practical value.

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Identification And Evaluation Of The Safety Risks For Online Shopping Food Based On The Perspective Of Supply Chain, Liu Yong-Sheng, Mao Wu-Lei, Ren Si-Qi Jun 2021

Identification And Evaluation Of The Safety Risks For Online Shopping Food Based On The Perspective Of Supply Chain, Liu Yong-Sheng, Mao Wu-Lei, Ren Si-Qi

Food and Machinery

In this study, we adopt the Grounded Theory to encode the consumers’ bad reviews of online shopping food in three levels and systematically identify the safety risks from supply chain. Thereafter, the quantitative Borda Count method was used to evaluate the severity of the eight sub-risks. The results showed that the safety risks of the online shopping food include four kinds of core risks containing eight kinds of sub-risks. The most serious risk was the lackness or insufficient of supervision in the e-commerce sales link and the insufficient specialization of logistics and transportation services in the logistics and transportation link. …

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Study Of Mechanical Characteristics And Reliability On Cracked Vertical Retort, Li Jing-Li, Zhang Li-Mei, Wu Dan, Qi Bing Jun 2021

Study Of Mechanical Characteristics And Reliability On Cracked Vertical Retort, Li Jing-Li, Zhang Li-Mei, Wu Dan, Qi Bing

Food and Machinery

Taking the vertical retort on a continuous basket-less sterilization production line as the research object, analyzed the cracked retort considering the temperature and water pressure. At the same time, the cracks were set as a random variable and the influence factors on the reliability of the retort were analyzed by the random finite element method. Firstly, the geometric model was built by SolidWorks, then the mechanical properties and reliability were calculated by ANSYS. The results showed that: compared with the water pressure, the temperature had a great influence on the mechanical properties of the retort. To the cracked retort, the …

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Recognition Of Micro Parts Based On Quantum Convolution Neural Network Algorithm, He Rui, Ding Ze-Qing Jun 2021

Recognition Of Micro Parts Based On Quantum Convolution Neural Network Algorithm, He Rui, Ding Ze-Qing

Food and Machinery

The representation layer, hidden layer and output layer neuron models of quantum convolution neural network were designed. Modified linear activation function Relu was used as the activation function, and the quantum rotation angle and neural connection weight were optimized by training error function. The simulation results of eight kinds of micro parts show that the recognition accuracy of quantum convolution neural network algorithm is higher, the time consumption is less and the recognition effect is better than other algorithms.

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Research On The Interaction Of Food Packaging Design From The Perspective Of Cross-Border Integration, Zhang Da-Lu, Ye Kai-Ting Jun 2021

Research On The Interaction Of Food Packaging Design From The Perspective Of Cross-Border Integration, Zhang Da-Lu, Ye Kai-Ting

Food and Machinery

Through the analysis of the interaction of food packaging design, the paper analyzes the rationality of cross-border food packaging design by using the cross-border joint named food packaging design cases in the market, and provides innovative ideas for design on some problems exposed.

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Research On Multi-Sensory Design Ideas Of Children's Snack Packaging, Huang Wei Jun 2021

Research On Multi-Sensory Design Ideas Of Children's Snack Packaging, Huang Wei

Food and Machinery

This article first introduces the content of multi-sensory design theory, and secondly summarizes the relevant research status at home and abroad, and then analyzes the packaging design principles of children’s snacks based on children’s cognitive psychology, finally explored the design methods of children's snack packaging under the multi-sensory design theory from the visual sensory communication design, the tactile sensory communication design, the auditory sensory communication design and olfactory sensory communication design.

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The Development Experience And Reference Of Heart-Check Mark From American Heart Association, Huang Ze-Ying, Huang Bei-Xun Jun 2021

The Development Experience And Reference Of Heart-Check Mark From American Heart Association, Huang Ze-Ying, Huang Bei-Xun

Food and Machinery

Data and information about Heart-Check mark were collected from the official website of the American Heart Association. The successful experience of Heart-Check mark was summarized in terms of the reasons, characteristics, comparison with relevant FOP labels, nutritional standards, certified foods and recipes, and implementation effects. And then some enlightenments were provided China's industry associations to start and improve the FOP labeling.

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The Effect Of Ice Storage And Delivery Method On The Fresh-Keeping Effect Of Plum, Li Jing-Yi, Wang Zeng-Li, Chang Ping, Liu Huan, Wang Fu-Ying Jun 2021

The Effect Of Ice Storage And Delivery Method On The Fresh-Keeping Effect Of Plum, Li Jing-Yi, Wang Zeng-Li, Chang Ping, Liu Huan, Wang Fu-Ying

Food and Machinery

“Nongda No.7” plum was used as the test material, and the changes of fruit quality and physiological and biochemical indexes under different storage conditions (-0.5 ℃ and 4 ℃) were analyzed to explore the effect of ice temperature storage on plum fruit storage and preservation effect. The biochemical indexes, aging degree and anti-oxidation ability of plum were explored during storage. Meanwhile, four types of delivery methods were adopted for the plums stored at ice temperature. By comparing the titratable acid, VC, flavonoids, and total phenol contents of plums after being shipped out of the warehouse, the nutrient components of plums …

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Duck Egg Surface Defect Detection Based On Improved Googlenet, Xiao Wang, Yang Yu-Jun, Shen Qi-Fang, Shan Sen-Sen, Huang Yue Jun 2021

Duck Egg Surface Defect Detection Based On Improved Googlenet, Xiao Wang, Yang Yu-Jun, Shen Qi-Fang, Shan Sen-Sen, Huang Yue

Food and Machinery

A method of duck egg surface defect detection based on improved GoogLeNet （GoogLe Net-Mini） was proposed, and the other three neural networks include GoogLeNet, VGG16 and AlexNet were compared. The results showed that the accuracy of the four networks were 95.88%, 94.16%, 92.75% and 85.43% respectively. The detection accuracy of GoogLeNet-Mini for three kinds of duck eggs （normal, dirty and damaged） was 98.43%, 97.45% and 95.88% respectively. Compared with GoogLeNet, VGG16 and AlexNet, GoogLeNet-Mini had higher accuracy, better generalization and robustness, and the detection accuracy of three types of duck eggs can meet the production requirements. The detection range is …

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Storage Properties Of Walnuts Dried By Drum Catalytic Infrared-Hot Air, Qu Wen-Juan, Fan Wei, Ma Hai-Le, Shi Jun-Ling, Jiang Qun-Hui, Pan Zhong-Li Jun 2021

Storage Properties Of Walnuts Dried By Drum Catalytic Infrared-Hot Air, Qu Wen-Juan, Fan Wei, Ma Hai-Le, Shi Jun-Ling, Jiang Qun-Hui, Pan Zhong-Li

Food and Machinery

The kinetic processes of oxidative rancidity reaction of walnut under different storage temperatures and times were studied, by using acid value and peroxide value as evaluation indexes. The prediction models for evaluating the shelf life of walnut under different storage temperatures were established. The results showed that the acid and peroxide values of walnut increased with the prolonging of storage time. The increases of walnut acid and peroxide values were the lowest in the treatment of combined drying of drum catalytic infrared with a variable temperature and hot air. After 90 days of storage, the acid and peroxide values of …

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Optimization Of Ultrasonic-Assisted Extraction Technology Of Flavonoids From Pomelo Leaves And Its Antioxidant And Antibacterial Capabilities, Qiu Yuan-Xin, Zhang Ze-Xiong, He Di, Cai Jian-Chang, Liu Jian-Liang Jun 2021

Optimization Of Ultrasonic-Assisted Extraction Technology Of Flavonoids From Pomelo Leaves And Its Antioxidant And Antibacterial Capabilities, Qiu Yuan-Xin, Zhang Ze-Xiong, He Di, Cai Jian-Chang, Liu Jian-Liang

Food and Machinery

Taking pomelo leaves as the research object, the total flavonoids of pomelo leaves were extracted with the aid of ultrasound, and its antioxidant and antibacterial abilities were explored. The results showed that the optimal extraction conditions for flavonoids from pomelo leaves were ethanol volume fraction 80%, ultrasonic time 50 min, solid-liquid ratio 1∶25 （g/mL）, and the flavonoid content under these conditions was 11.746 mg/g. The antioxidant test results showed that the total reducing power of the preliminary extraction of pomelo leaf flavonoids was about 1.25 times that of the same mass concentration of ascorbic acid. In addition, the inhibitory effect …

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Study On Total Flavonoids Extract And Antioxidant Capacity Of Flemingia Macrophylla, Wang Yan, Yu Lu, Gao Jian-Wei, Lin Wei, Bo Li-Ying Jun 2021

Study On Total Flavonoids Extract And Antioxidant Capacity Of Flemingia Macrophylla, Wang Yan, Yu Lu, Gao Jian-Wei, Lin Wei, Bo Li-Ying

Food and Machinery

The extraction process conditions of total flavonoids from Flemingia macrophylla were optimized, and the extract's antioxidant properties were also studied. Firstly, the single factor test and response surface test were applied to optimize the alcohol reflux extraction process, and the antioxidant activity of the extract was finally evaluated. It was found that the best extraction time was 52 min, material-liquid ratio 1∶6 (g/mL), ethanol volume fraction 70%, extraction temperature 60 ℃. Rutin was used as the standard substance, the total flavonoid content of the extract is 75.47 μg/mg; the IC50 of the extract for ABTS+· and DPPH· scavenging was …

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Isolation, Purification, Structural Characterization Of Polysaccharide From Camellia Nitidissima Chi And Its Antioxidant Activities In Vitro, Gong Wen, Tang Jie, Wei Ya-Yuan, Ning En-Chuang, Wei Lu Jun 2021

Isolation, Purification, Structural Characterization Of Polysaccharide From Camellia Nitidissima Chi And Its Antioxidant Activities In Vitro, Gong Wen, Tang Jie, Wei Ya-Yuan, Ning En-Chuang, Wei Lu

Food and Machinery

The polysaccharide of Camellia Nitidissima Chi was extracted by water extraction and alcohol precipitation, and the polysaccharide was purified by DEAE cellulose anion exchange classification to obtain TPS1, TPS2 and TPS3;The molecular weight, monosaccharide composition and microstructure of TPS1, TPS2 and TPS3 were analyzed by gel permeation chromatography, pre-column PMP derivatization and HPLC and fourier transform infraredspectrometer （FTIR）, and the antioxidant activity of TPS1, TPS2 and TPS3 were studied in vitro. The results were described as followed. TPS1 was mainly composed of glucose, galactose and arabinose, and was a heteropolysaccharide composed of two polysaccharides with different molecular weights（1.55×105, …

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Effect Of Different Drying Process On The Quality Of Black Tea, Hu Yuan, Liu Meng-Yuan, Zhou Qin-Yu, Xu Yang-Yang, Xiao Wen-Jun Jun 2021

Effect Of Different Drying Process On The Quality Of Black Tea, Hu Yuan, Liu Meng-Yuan, Zhou Qin-Yu, Xu Yang-Yang, Xiao Wen-Jun

Food and Machinery

In order to investigate the influence of different drying process on the quality of black tea, the fresh leaves with one bud and two leaves of tea plant varieties' 'Bixiangzao' were picked as raw materials for processing black tea during late summer and early autumn, and different drying methods of the box type hot air, pan fry, chain hot air, plate type hot air and microwave and its combination were applied to the initial drying and the re-drying process after the withering, curling and fermenting process of black tea, and then the sensory quality, taste and aroma ingredients of different …

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Optimization Of Enzymatic Hydrolysis Of Spanish Mackerel Byproducts For Seafood Sauce Processing, Zheng Rui-Sheng, Lin Ya-Ping, Sun Qiu-Qiong, Zhang Bing-Quan, Zheng Zong-Ping Jun 2021

Optimization Of Enzymatic Hydrolysis Of Spanish Mackerel Byproducts For Seafood Sauce Processing, Zheng Rui-Sheng, Lin Ya-Ping, Sun Qiu-Qiong, Zhang Bing-Quan, Zheng Zong-Ping

Food and Machinery

The enzymatic hydrolysis experiments on the water extract of Spanish mackerel byproducts were conducted. Through single factor and orthogonal enzymolysis experiments, the enzymatic hydrolysis process of mackerel byproducts was optimized, and the enzymatic hydrolysate was used to process seafood sauce. The sensory quality between the commercial and the homemade seafood sauces were compared and analyzed. The results show that the best enzymatic hydrolysis technology for Spanish mackerel byproducts were gained as follow: the amount of neutral protease of 500 U/g, the ratio of liquid to material of 3∶1, the enzymatic hydrolysis temperature of 55 ℃, the pH of 7.5, and …

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Influence Of Cigarette Paper Parameters On Cigarette Ash Holding Capacity, Li Huan, Wang Jian-Min, Wang Hao-Li, Dai Cun-Di Jun 2021

Influence Of Cigarette Paper Parameters On Cigarette Ash Holding Capacity, Li Huan, Wang Jian-Min, Wang Hao-Li, Dai Cun-Di

Food and Machinery

In order to explore the influence of cigarette paper on ash holding capacity under smoking and burning conditions, 12 cigarette samples with different cigarette paper parameter combinations were designed and prepared by uniform experimental design with quantitative, air permeability, magnesium carbonate addition, sodium potassium ratio of combustion supporting agent, acid radical type and combustion supporting agent dosage as parameters. The effects of cigarette paper parameters on ash holding capacity were studied by single factor analysis and regression analysis The parameters of cigarette paper were optimized. Results: ① with the change of cigarette paper parameters, the ash holding capacity ranged from …

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Research Progress Of Bionic Chewing Device And Its Application In Food Texture Evaluation, Xie Gui-Lin, Zhao Qi, Guo Yi-Fei, Wang Chao, Mao Qian Jun 2021

Research Progress Of Bionic Chewing Device And Its Application In Food Texture Evaluation, Xie Gui-Lin, Zhao Qi, Guo Yi-Fei, Wang Chao, Mao Qian

Food and Machinery

Based on the domestic and abroad research status of the bionic chewing device, its theoretical simulation and application were summarized, and the development direction was also prospected.

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Problems And Countermeasures On The Development Of Poultry Egg Industry In China Under The Normalized Background Of Covid-19 Control And Prevention, Liu Ying, Li Shu-Gang, Li Xiu-Ting, Ma Mei-Hu, Dong Shi-Jian, Gao Ying Jun 2021

Problems And Countermeasures On The Development Of Poultry Egg Industry In China Under The Normalized Background Of Covid-19 Control And Prevention, Liu Ying, Li Shu-Gang, Li Xiu-Ting, Ma Mei-Hu, Dong Shi-Jian, Gao Ying

Food and Machinery

This paper analyzed the impact of COVID-19 on China's egg production and the causes, and explored the bottleneck problems in the development process of the egg industry. The effective countermeasures for the development of China's poultry egg industry under the normal epidemic situation were discussed from the perspectives of the government, enterprises, scientific research and consumers.

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Market Situation, Trend And Development Strategy Of Sports Nutrition Food, Xie Kai Jun 2021

Market Situation, Trend And Development Strategy Of Sports Nutrition Food, Xie Kai

Food and Machinery

The scale, segmentation, competition pattern and functional types of sports nutrition food market at home and abroad were analyzed. It was found that the sports nutrition food market is expanding from core users to new consumers such as young women, professionals and the elderly. As a result, differentiated development in form and service has become the mainstream, market competition, and diversified marketing channel development. The future development of sports nutrition food should further use Internet thinking to strengthen consumer operation, adhere to the development strategy of multi-dimensional combination and improve the industry standard of sports nutrition food.

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Nutritional Risk And Management Measures Under Covid-19 Epidemic, Qiu Sheng Jun 2021

Nutritional Risk And Management Measures Under Covid-19 Epidemic, Qiu Sheng

Food and Machinery

From the perspective of nutrition, this paper mainly analyzed the nutritional risks faced by the post-epidemic era, proposed corresponding nutrition management measures for COVID-19 patients, revealed the importance of nutritional intervention in assisting the treatment of COVID-19, and put forward suggestions for the general public to achieve a reasonable nutritious diet.

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Analysis Of Anthocyanins In Purple Sweet Potato Wine Before And After Fermentation By Uplc-Ms/Ms, Yuan Jiang-Yue, He Jia, Sun Jun-Jie, Rui Peng, Liu Xi-Ming Jun 2021

Analysis Of Anthocyanins In Purple Sweet Potato Wine Before And After Fermentation By Uplc-Ms/Ms, Yuan Jiang-Yue, He Jia, Sun Jun-Jie, Rui Peng, Liu Xi-Ming

Food and Machinery

The type and content of anthocyanins in the key production process of purple sweet potato wine were analyzed by ultra performance liquid chromatography-tandem quadrupole mass spectrometry （UPLC-MS/MS）. Results 8 kinds of anthocyanins with large structural differences were identified, and various anthocyanins had different changes before and after fermentation; after high-temperature cooking, the anthocyanin species in the purple sweet potato did not change, but the total anthocyanin content decreased; After being fermented into purple sweet potato wine, the yield of 8 anthocyanins is about 30%.

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Prediction Of Soluble Solids In Hami Melon By Cars-Svm, Guo Yang, Guo Jun-Xian, Shi Yong, Li Xue-Lian, Liu Yan-Cen, Huang Hua, Li Ze-Ping Jun 2021

Prediction Of Soluble Solids In Hami Melon By Cars-Svm, Guo Yang, Guo Jun-Xian, Shi Yong, Li Xue-Lian, Liu Yan-Cen, Huang Hua, Li Ze-Ping

Food and Machinery

Soluble solid content is one of the important indexes for the internal quality analysis of Hami melon. In this study, the prediction model of soluble solid content of Hami melon was established by using near infrared spectroscopy combined with data dimension reduction method. Compared with a variety of spectral preprocessing methods, the second-order derivative was used to process the original spectrum; the preprocessed spectral data were combined with CARS and MC-UVE to extract the characteristic wavelength, and the principal component analysis was used to reduce the dimension; Finally, the spectral data of feature selection and feature extraction were used as …

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Research On Omnidirectional Handling Robot Path Tracking Control Based On Improved Fuzzy Pid, Zhang Pin, Li Chang-Yong Jun 2021

Research On Omnidirectional Handling Robot Path Tracking Control Based On Improved Fuzzy Pid, Zhang Pin, Li Chang-Yong

Food and Machinery

Based on state of robot, an improved tracking control method which takes the tracking error as an input and the drive voltage of the motor as an output is proposed. A theoretical domain deflation factor is added to automatically adjust the fuzzy controller, and the range of parameters was determined preliminarily by experimental measurement. Then the sparrow population was initialized by adding a reverse learning strategy, and a weight factor was designed to control the proportion of followers close to the finder to prevent precocity. The results show that the improved sparrow algorithm performs better than the original algorithm in …

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Effect Of Alternating Magnetic Field On Quality Of Frozen Pork And Beef, Ma Guo-Jiao, Jin Ya-Mei, Yang Na, Xu Xue-Ming, Xie Zheng-Jun Jun 2021

Effect Of Alternating Magnetic Field On Quality Of Frozen Pork And Beef, Ma Guo-Jiao, Jin Ya-Mei, Yang Na, Xu Xue-Ming, Xie Zheng-Jun

Food and Machinery

The effects of alternating magnetic fields on the quality of pork and beef during frozen storage for 2, 4, 6, and 8 weeks were discussed. The results showed that compared with the control group, the pork and beef samples had a faster cooling rate and the freezing point was reduced by 0.9 ℃ and 0.5 ℃, and the phase transition time had been shortened by 66.67% and 65.00% respectively under the action of a 1 mT alternating magnetic field. Furthermore, dry loss and drip loss were reduced, and the water content was higher, and the water-holding capacity of samples in …

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Effect Of Frozen Storage Time On The Physicochemical Property Of Different Type Of Raw Meat, Guo Yun-Kai, Yu Li-Gang, Yang Yu-Kun, Guo Cai-Xia, Li Mei-Ping Jun 2021

Effect Of Frozen Storage Time On The Physicochemical Property Of Different Type Of Raw Meat, Guo Yun-Kai, Yu Li-Gang, Yang Yu-Kun, Guo Cai-Xia, Li Mei-Ping

Food and Machinery

In this study, color, cooking loss, water holding capacity, water-loss rate, pH value, amino acid and fatty acid composition of raw meat were investigated during storage （0, 1, 2, 4, 8 weeks） at -18 ℃. The results indicated that water-loss rate and cooking loss of meat increased as the storage time increased, and water holding capacity of meat decreased with the increasing storage time （P<0.05）. The contents of lysine, alanine and cysteine increased with the increasing storage time. The amounts of saturated fatty acids increased obviously, while polyunsaturated fatty acids contents decreased with the increasing storage time. Therefore, although frozen storage is an ideal method for meat storage. However, the nutritive value of raw meat will change, leading to the decline of meat quality.

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Effects Of Raw Material Characteristics And Printing Parameters On Product Quality Infood 3d Printing, Zhang Peng-Hui, Zhou Hao-Yu, Nie Yuan-Yang, Li Bo Jun 2021

Effects Of Raw Material Characteristics And Printing Parameters On Product Quality Infood 3d Printing, Zhang Peng-Hui, Zhou Hao-Yu, Nie Yuan-Yang, Li Bo

Food and Machinery

In this paper, the 3D printing characteristics of starch, hydrophilic colloid, meat and other food materials were reviewed. The effects of printing parameters such as printing temperature, printing speed, internal filling rate and printing nozzle diameter on 3D product quality were analyzed, so as to provide useful reference for the research of food 3D printing technology and the development of printing food materials.

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Recoding Of Stop Codons Expands The Metabolic Potential Of Two Novel Asgardarchaeota Lineages, Jiarui Sun, Paul N. Evans, Emma J. Gagen, Ben J. Woodcroft, Brain P. Hedlund, Tanja Woyke, Philip Hugenholtz, Christian Rinke Jun 2021

Recoding Of Stop Codons Expands The Metabolic Potential Of Two Novel Asgardarchaeota Lineages, Jiarui Sun, Paul N. Evans, Emma J. Gagen, Ben J. Woodcroft, Brain P. Hedlund, Tanja Woyke, Philip Hugenholtz, Christian Rinke

Life Sciences Faculty Research

Asgardarchaeota have been proposed as the closest living relatives to eukaryotes, and a total of 72 metagenome-assembled genomes (MAGs) representing six primary lineages in this archaeal phylum have thus far been described. These organisms are predicted to be fermentative heterotrophs contributing to carbon cycling in sediment ecosystems. Here, we double the genomic catalogue of Asgardarchaeota by obtaining 71 MAGs from a range of habitats around the globe, including the deep subsurface, brackish shallow lakes, and geothermal spring sediments. Phylogenomic inferences followed by taxonomic rank normalisation confirmed previously established Asgardarchaeota classes and revealed four additional lineages, two of which were consistently …

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