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Articles 361 - 390 of 553
Full-Text Articles in Food Science
Rice Fatty Acid Detection Method Combining Hyperspectral Technology With Improved Lssvm, Fu Juanjuan, Chen Chunru, Huang Zhenlin, Sun Feng
Rice Fatty Acid Detection Method Combining Hyperspectral Technology With Improved Lssvm, Fu Juanjuan, Chen Chunru, Huang Zhenlin, Sun Feng
Food and Machinery
Objective: To solve the problems of low accuracy and poor efficiency in the existing rice quality testing methods of food enterprises. Methods: Based on a hyperspectral data acquisition system, a fast and non-destructive detection method for stored rice quality was proposed, which combined an improved bacterial foraging algorithm and least squares support vector machine. By applying the improved bacterial foraging algorithm, the hyperparameters (regularization parameter and kernel parameter) of the least squares support vector machine were optimized to achieve rapid and non-destructive detection of rice quality. its performance was analyzed through experiments. Results: The proposed method can achieve rapid and …
Application Of Gas Chromatography Combined With Stoichiometry In Discriminant Analysis Of Pseudo Mixtures Of Walnut Oil And Rapeseed Oil, Wu Shibo, Liu Yanqi, Li Chao, Ma Ning, Yao Heng, Wang Mengmeng
Application Of Gas Chromatography Combined With Stoichiometry In Discriminant Analysis Of Pseudo Mixtures Of Walnut Oil And Rapeseed Oil, Wu Shibo, Liu Yanqi, Li Chao, Ma Ning, Yao Heng, Wang Mengmeng
Food and Machinery
Objective: This study aimed to investigate different discriminant analysis models for pseudo-mixtures of walnut oil and rapeseed oil. Methods: Gas chromatography technology was used to analyze the fatty acid content in the adulterated mixture of walnut oil and rapeseed oil. Chemical stoichiometric methods were used to model the gas chromatography data, and discriminant analysis was performed on different proportions of walnut oil and rapeseed oil mixtures. Results: Pure walnut oil and adulterated walnut oil were distinguihed by using Principal Component Analysis (PCA) identified, and percentage of adulteration in the sample was calculated. 83.33% of the samples were successfully categorized using …
Rapid Determination Of Moisture Content Of High Cellulose And Lignin Materials By Near-Infrared Diffuse Reflectance Spectroscopy, Yao Li, Li Zongjun, Zhu Menjun, Dai Hairong, Li Xiaoyan
Rapid Determination Of Moisture Content Of High Cellulose And Lignin Materials By Near-Infrared Diffuse Reflectance Spectroscopy, Yao Li, Li Zongjun, Zhu Menjun, Dai Hairong, Li Xiaoyan
Food and Machinery
Objective: To establish a rapid method for moisture detection of high cellulose and lignin materials. Methods: The areca nut, a Chinese herbal medicine containing high cellulose and lignin, was selected. Use a near-infrared spectrometer to collect near-infrared diffuse reflectance spectra. Apply NIR Cal modeling software to preprocess the spectral data, select the optimal feature wavelengths, and use partial least squares (PLS) analysis to establish a quantitative model for areca nut moisture content. Results: A quantitative model for areca nut moisture content was acquired, with the coefficient of determination of 0.994 2, the root mean square of the calibration error (RMSEC) …
Numerical Simulation Of The Effect Of Freezing Sword Structure On The Ice Performance Of Block Ice Machine, Sun Huan, Yang Kai, Liu Xiaotong
Numerical Simulation Of The Effect Of Freezing Sword Structure On The Ice Performance Of Block Ice Machine, Sun Huan, Yang Kai, Liu Xiaotong
Food and Machinery
Objective: To add a freezing sword inside the evaporator of the ice mould of a direct-cooled block ice machine to achieve rapid ice production. Methods: COMSOL was used to simulate the effects of the cross-sectional shape of the freezing sword and the freezing sword inclination angle on the ice production process. Results: As the ice making process continued, the average internal temperature of the ice mould with additional freezing swords of different cross-sectional shapes decreased and the volume fraction of solid phase in the ice mould increasedd with time, but the average internal temperature of the ice mould with additional …
Establishment And Experiment Verification Of Screw Thrust Model Of Spiral Robot For Granary, Zhao Xianfeng, Yin Qiang, Yu Junpeng, Yang Liu, Zhang Yonglin
Establishment And Experiment Verification Of Screw Thrust Model Of Spiral Robot For Granary, Zhao Xianfeng, Yin Qiang, Yu Junpeng, Yang Liu, Zhang Yonglin
Food and Machinery
Objective： To clarify the interaction mechanism model between screw and grain in grain pile depth, and to determine the mechanical characteristics of screw of spiral robot for granary at different speeds and depths, so as to provide the design basis for the motion control system. Methods： Using mathematical model, combining Janssen grain storage pressure theory and Janosi shear-displacement equation, the shear stress model was established, and then the thrust model of screw was derived from the shear stress model. Through the design and construction of the experimental device, the combination of different speed and pressure was used to carry out …
Simulation Research On The Transfer And Collection Part Of Warehouse Bottom Surplus Grain Cleaning Device, He Yingzhen, Wang Mingxu, Wang Wei, Li Shubo
Simulation Research On The Transfer And Collection Part Of Warehouse Bottom Surplus Grain Cleaning Device, He Yingzhen, Wang Mingxu, Wang Wei, Li Shubo
Food and Machinery
Objective: To verify whether the structure design of the conveying part and the collecting part of the cleaning device designed for the surplus grain at the bottom of the cottage warehouse is reasonable, and to determine the key parameters of the device operation, so as to avoid the waste of procurement and manufacturing. Methods: Based on discrete element method, EDEM simulation software was used to simulate the operation effect of the transfer part and the collection part, and the drop rate was used as the evaluation parameter. Results: Through the observation and analysis of the simulation results, it was concluded …
Design And Processing Test Of Eel Automatic Filleting Machine, Liu Mingyong, Ouyang Zhouhuan, Han Xinguang, Xiang Xue, Zhu Lin
Design And Processing Test Of Eel Automatic Filleting Machine, Liu Mingyong, Ouyang Zhouhuan, Han Xinguang, Xiang Xue, Zhu Lin
Food and Machinery
Objective: A special cutting mechanism for slicing elongated fish with smooth surface was designed. Methods: Taking the slimy eel as the research object, the mechanism of clamping and cutting operation was analyzed. Taking cutting quality and cutting time as test indexes, the influence of main parameters such as clamping wheel speed, cutting tool speed and clamping wheel surface geometry on cutting quality and cutting time were investigated. Results: The main factors affecting cutting quality were blade speed and clamping wheel limit height, and the most important factors affecting cutting time were clamping wheel speed. When the clamping wheel limit height …
Effects Of Irradiation Methods On Quality And Shelf Life Of Choerospondias Axillaris Pastilles, Mao Qingxiu, Xu Yuanfang, Chen Quling, Zhang Qiling, Li Wenge, Yang Yi
Effects Of Irradiation Methods On Quality And Shelf Life Of Choerospondias Axillaris Pastilles, Mao Qingxiu, Xu Yuanfang, Chen Quling, Zhang Qiling, Li Wenge, Yang Yi
Food and Machinery
Objective: This study aimed to explore the best irradiation method and irradiation dose to treat Choerospondias axillaris pastilles. Methods: C. axillaris pastilles were irradiated with 0～10 kGy gradient dose of 60Co-γ ray and electron beam respectively, the changes of the indexes including microbial load, protein, fat, total sugar, L(+)-ascorbic acid, organic acids, pH value, sensory quality, and the shelf life quality stored in 0～360 days at room temperature were studied. Results: 60Co-γ ray and electron beam irradiation both had bactericidal effects on C. axillaris pastilles, all microbial limit indexes including aerobic bacterial count, coliform bacteria, …
Simulation And Analysis Of Forced Air Precooling Performance Of Apples With Different Fruit Diameters, Tian Jinjin, Gu Xudong, Zhang Zhe, Zhu Zhiqiang, Ji Xian
Simulation And Analysis Of Forced Air Precooling Performance Of Apples With Different Fruit Diameters, Tian Jinjin, Gu Xudong, Zhang Zhe, Zhu Zhiqiang, Ji Xian
Food and Machinery
Objective: To analyze the effect of apples of different fruit diameters on differential pressure precooling under the same box. Methods: Based on the spherical analogy model and heat transfer theory, the CFD unsteady SST k-ω turbulence model was used to numerically simulate the differential pressure precooling of apples with different air supply air speed, temperature, box opening size and fruit diameter, and three different working conditions were selected for accuracy. The simulation scheme of mixed orthogonal test was used to discuss the effects of different factors and different fruit diameters on the cooling rate and pre-cooling uniformity. Results: …
Study Of Quality Changes In High Moisture Wheat After Hot Air Drying, Fan Mengke, Chen Pengxiao, Liu Ye, Zhu Wenxue, Jiang Mengmeng, Zhang Yurong, Wang Xiaowan, Wu Jianzhang
Study Of Quality Changes In High Moisture Wheat After Hot Air Drying, Fan Mengke, Chen Pengxiao, Liu Ye, Zhu Wenxue, Jiang Mengmeng, Zhang Yurong, Wang Xiaowan, Wu Jianzhang
Food and Machinery
Objective: To study the effects of different drying processes on the quality of high moisture wheat. Methods: Investigates the changes of wheat quality under different drying processes in three dimensions: appearance quality, nutritional quality and processing quality. Three indicators, namely colour, wet gluten content and drying rate, were selected as response values and combined with response surface analysis to predict the optimal drying process for high moisture wheat. Results: Drying temperature was the main influencing factor. As the temperature increased, the colour of the wheat deepened, the crude protein content decreased, the wet gluten content decreased, the water absorption of …
Phenolic Compositions And In Vitro Antioxidant Activities Of Tartary Buckwheat Wine Lees, Zhao Jiawei, Zheng Jia, Li Mao, Zhang Weijian, Yan Junlin
Phenolic Compositions And In Vitro Antioxidant Activities Of Tartary Buckwheat Wine Lees, Zhao Jiawei, Zheng Jia, Li Mao, Zhang Weijian, Yan Junlin
Food and Machinery
Objective: Explored the composition and content of phenolic compounds in tartary buckwheat wine lees, and study their antioxidant activity. Methods: Phenolic compounds in tartary buckwheat wine lees were analyzed by HPLC and LC-MS. And evaluating its antioxidant activity. Results: 7 phenolic compounds were identified from tartary buckwheat wine lees, including 5 flavonoids, with the highest content of rutin of （9.350±0.050） mg/g, followed by quercetin, isoquercetin, kaempferol-3-o-rutoside and kaempferol of two phenolic compounds. At 0.5 mg/mL, the scavenging rates of hydroxyl free radical, ABTS+ and DPPH free radical reached （73.29±0.09）%, （96.21±0.25）% and （82.55±0.68）%, respectively, with FRAP value of …
Changes Of Volatile Aroma Components And Biochemical Components In Fenghuang Dancong Tea During Processing, Li Zhangwei
Changes Of Volatile Aroma Components And Biochemical Components In Fenghuang Dancong Tea During Processing, Li Zhangwei
Food and Machinery
Objective： This study aimed to optimize the processing technology of Fenghuang dancong tea. Methods： Headspace solid phase microextraction (HS-SPME), Gas chromatography-mass spectrometry (GC-MS), and spectrophotometer were used to extract, determine and analyze the volatile aroma and non-volatile biochemical components of Fenghuang dancong tea in different stages of processing. Results: The alcohols, aldehydes, ketones and esters showed a decreasing trend while the alkanes and aromatic ring substances exhibited an increasing trend during the processing. The contents of tea polyphenols, amino acids, caffeine, and catechin in non-volatile biochemical components decreased gradually during processing. The contents of soluble sugar and water extract increased …
Optimization Of Extraction Process And Structural Characterization Of Polysaccharides From Cornus Officinalis, Xiao Fucai, Li Yingkui, Huang Fei, Gu Junhua
Optimization Of Extraction Process And Structural Characterization Of Polysaccharides From Cornus Officinalis, Xiao Fucai, Li Yingkui, Huang Fei, Gu Junhua
Food and Machinery
Objective: This study aimed to optimize the microwave assisted aqueous two-phase extraction (MATPE) process of polysaccharides from Cornus officinalis and obtain a uniform polysaccharide fraction. Methods: The best extraction technology was determined through an orthogonal experiment. To obtain a uniform polysaccharides fraction (COP-2-S), the crude extract of C. officinalis polysaccharides was purified using DEAE-52 cellulose and Sephadex G-100 column chromatography. The molecular weight of COP-2-S was determined by high performance gel permeation chromatography. The monosaccharide composition of COP-2-S was determined by gas chromatography. The structure of COP-2-S was characterized by UV, and IR spectra, and a scanning electron microscope. Results: …
Effect Of Different Drying Methods On The Edible Quality Of Tibetan Pork Jerky, Lin Hua, Xu Daohuang
Effect Of Different Drying Methods On The Edible Quality Of Tibetan Pork Jerky, Lin Hua, Xu Daohuang
Food and Machinery
Objective: This study aimed to investigate the effect of different drying methods on the edible quality of dried Tibetan pork. Methods: The effects of four drying methods, namely frying, pre-cooking-frying, baking, and pre-cooking-baking, on the edible quality of Tibetan pork jerky were investigated using Tibetan pork as raw material. Results: Different drying methods had significant effects on the quality indexes of dried Tibetan pork such as color rendering, textural characteristics, and nutrient component. Among them, the frying group had the highest sensory score, uniform color, rich meat flavor, moderate hardness, and good eating quality. The baking group had a higher …
Preparation And Quality Evaluation Of Polygonati Rhizoma Modified Powder By Extrusion Cooking, Cao Yuxin, Zheng Tao, Luo Kun, Zheng Hui, Yang Yong
Preparation And Quality Evaluation Of Polygonati Rhizoma Modified Powder By Extrusion Cooking, Cao Yuxin, Zheng Tao, Luo Kun, Zheng Hui, Yang Yong
Food and Machinery
Objective: This study aimed to improve the functional characteristics of Polygonati rhizoma （PR）. Methods: Using the freeze-dried fresh PR and nine-steam-nine-bask processing PR as control products, the study comprehensively compared and analyzed human sensory, electronic sensory, color, fluidity, dissolving ability, extract content, total polysaccharide content and total saponin content in PR powder modified by extrusion cooking. Results: Extrusion cooking effectively eliminated the bad taste and improved the color and fluidity of PR powder. Compared with the nine-steam-nine-bask processing, extrusion cooking significantly increased the total polysaccharide content and total saponin content, with increase rates of 49.27% and 69.10%, respectively. Conclusion: …
Optimization Of Pectin Extraction From Immature Fruits Of Guanxi Pomelo By Lactobacillus Plantarum Fermentation, Ding Hongxia, Yang Yuanfan, Huang Shuan, Ni Hui
Optimization Of Pectin Extraction From Immature Fruits Of Guanxi Pomelo By Lactobacillus Plantarum Fermentation, Ding Hongxia, Yang Yuanfan, Huang Shuan, Ni Hui
Food and Machinery
Objective: This study aimed to optimize the pectin extraction yield from immature fruits of Guanxi pomelo by L. plantarum fermentation and analysis of the properties of pectin extracted by L.s plantarum fermentation. Methods: Taking the extraction yield of pectin as the index, orthogonal test was used to optimize the process conditions of fermentation of immature fruits of Guanxi pomelo by L. plantarum, and the content of galacturonic acid, degree of esterification, protein, water-holding capacity, oil-holding capacity, emulsifying activity and emulsion stability of pectin were determined. Results: The optimal conditions for fermentation of immature fruits of Guanxi pomelo by L. …
Research Progress On Extraction, Structural, Functional Properties And Applications Of Tuber Polysaccharides, Li Pan, Zeng Xiangquan, Li Qianqian, Li Jian
Research Progress On Extraction, Structural, Functional Properties And Applications Of Tuber Polysaccharides, Li Pan, Zeng Xiangquan, Li Qianqian, Li Jian
Food and Machinery
Polysaccharides are the main active ingredients of edible fungi, which have been widely utilized in the food industry. As a member of the truffle family, Tuber are rich in polysaccharides. Previous studies mainly focused on solvent, ultrasound-assisted, microwave-assisted, enzyme-assisted and pressurized liquid extractions regarding the extraction methods of Tuber polysaccharides. The molecular weight, monosaccharide composition and content, configuration, and ligation mechanism of sugar residues, along with the polysaccharide types of Tuber polysaccharides, have all been studied in relation to the characterization of chemical structures. Additionally, the antioxidant, antitumor, hypoglycemia, anti-fatigue, and immunomodulatory activities have been evaluated as well. In food …
Applications Of Modified Dietary Fibers In Flour Products, Pei Lina, Luo Denglin, Li Peiyan, Yue Chonghui, Bai Zhouya
Applications Of Modified Dietary Fibers In Flour Products, Pei Lina, Luo Denglin, Li Peiyan, Yue Chonghui, Bai Zhouya
Food and Machinery
Flour loses a large amount of dietary fiber (DF) during precision processing, which is considered an important component of a healthy diet and has various physiological activities. This review introduces the common modification methods of DF and summarizes the change rules and reasons of physical and chemical properties and physiological activities of DF after modification. Additionally, the applications of DF in dough, biscuits, noodles, bread, steamed bread and cakes are discussed. The current issues and potential future development paths are also highlighted.
Research Progress Of Mung Bean Pre-Curing Technology And Quality, Qu Meilin, Hu Junjun, Cheng Zhe, Li Yunlong
Research Progress Of Mung Bean Pre-Curing Technology And Quality, Qu Meilin, Hu Junjun, Cheng Zhe, Li Yunlong
Food and Machinery
Mung beans are rich in nutrients, but their dense structure and dense cortex lead to long a maturation time and poor edible convenience. To provide an empirical basis and novel ideas for future research on the pre-ripening of mung beans, this review analyzes pre-ripening, specifically focusing on the pre-ripening process of mung beans and the effects of different processing methods on the edible quality and nutritional components of mung beans. Moreover, the development direction of preripening technology of mung beans is also prospected.
Research Progress In The Detection Of Amide Alcohol Drugs In Animal-Origin Foods, Zhang Zhenyu, Cui Haiyan, Wang Yong
Research Progress In The Detection Of Amide Alcohol Drugs In Animal-Origin Foods, Zhang Zhenyu, Cui Haiyan, Wang Yong
Food and Machinery
Amide alcohol drugs have a long half-life and are difficult to excrete through the metabolic process after entering the human body. Excessive amide alcohol drugs will cause serious harm to human organs. Therefore, China has formulated a strict maximum residue limit standard for amide alcohol drugs, in which chloramphenicol can’t be detected in all edible tissues. This review introduces the application of chromatography, mass spectrometry, electrochemical method, electrochemiluminescence method, immunoassay, fluorescence method and surface-enhanced Raman spectroscopy method in the detection of amide alcohol drugs in animal-origin foods, and the advantages and disadvantages of these methods are analyzed and new techniques …
Study On The Optimization Of Sourdough Starter With High Activity, Zhao Jiajia, Gu Yao, Li Yan, Qian Haifeng, Wang Li
Study On The Optimization Of Sourdough Starter With High Activity, Zhao Jiajia, Gu Yao, Li Yan, Qian Haifeng, Wang Li
Food and Machinery
Objective: This research aimed to study the preparation of standardized and stable sourdough starter, to explore the effects of different drying processes and protective agents on the survival rate of sourdough, and examine its storage activity. Methods: A variety of fruits were selected to prepare sourdough, the fermentation process was studied, and the strains were isolated and identified by ITs and 16s gene sequencing in the database. The optimum scheme was obtained by selecting the drying process, sample state and protectant formulation with the activity after drying and storage activity as indexes. Results: It was found that the bread prepared …
Characterization Of D-Lactate Dehydrogenase In Leuconostoc Citreum Km20, Wen Yuping, Liu Jinxi, Jin Qing, Cui Hushan
Characterization Of D-Lactate Dehydrogenase In Leuconostoc Citreum Km20, Wen Yuping, Liu Jinxi, Jin Qing, Cui Hushan
Food and Machinery
Objective: This study focused on investigating the enzymatic characteristics of D-lactate dehydrogenase (D-LDH) in Leuconostoc citreum KM20. Methods: The D-lactate dehydrogenase gene (LDH) from L.citreum KM20 was cloned and expressed to construct expression plasmid, and then transformed into Escherichia coli BL21 (DE3) for overexpression. Results: The enzymes encoded by LCK_00027 and LCK_00222 were purified by Ni-NTA column affinity chromatography with molecular mass of 40.0 kDa and 38.5 kDa, respectively. The specific activities were 2.18 U/mg and 153.10 U/mg, respectively. The optimal pH and temperature for pyruvate reduction were 8.0 and 40 ℃, respectively, while for the …
Determination Of Ethylenediaminetetraacetic Acid And Nitrilotriacetic Acid In Water, Wang Xueting, Zheng Bin
Determination Of Ethylenediaminetetraacetic Acid And Nitrilotriacetic Acid In Water, Wang Xueting, Zheng Bin
Food and Machinery
Objective: A high performance liquid chromatography method was developed to determine EDTA and NTA in water. Methods: The samples were derivatized with ferric chloride, used methanol and a 0.2 mmol/L tetrabutylammonium bromide phosphate buffer solution (pH 2.5) as the mobile phase, separated on a Thermo-C18 (4.6 mm×250 mm) column after gradient elution, detected by HPLC with a diode array detector, and used external standard method for quantitation. Results: The content of EDTA and NTA showed a good linear relationship in the range of 0.1～2.0 mg/L, the correlation coefficients were 0.999 5 and 0.999 2 respectively; The limits of detection …
Extraction And Identification Of Wear Features On Grinding Roller Surface Of Grinding Mill, Wang Xuefeng, Wu Wenbin, Zhao Baowei, Jia Huapo
Extraction And Identification Of Wear Features On Grinding Roller Surface Of Grinding Mill, Wang Xuefeng, Wu Wenbin, Zhao Baowei, Jia Huapo
Food and Machinery
Objective: To achieve surface wear life prediction of abrasive blast rollers of grinding machines. Methods: The wear images of the grinding roller surface were acquired by the built image acquisition system, and the texture parameters such as second order moments, entropy value, contrast and correlation in the wear cycle of the grinding roller were obtained based on the grey scale co-generation matrix algorithm, and the obtained texture feature parameters were input into the constructed PSO-based LS-SVM algorithm model to finally predict the wear life of the blast roller. Results: The particle swarm algorithm could optimize the penalty factor and kernel …
Apple Weight Estimation Based On Joint Image Optimal Feature Extraction And Improved Rbf Neural Network, Zhao Min, Wang Chengrong, Li Run
Apple Weight Estimation Based On Joint Image Optimal Feature Extraction And Improved Rbf Neural Network, Zhao Min, Wang Chengrong, Li Run
Food and Machinery
Objective: Taking Aksu apples as an example, a joint image optimal feature extraction and improved RBF neural network learning apple weight estimation method is designed to overcome the high cost and large error of manual grading and weighing. Methods: Firstly, an apple image acquisition system was established to obtain apple foreground image information. Secondly, the optimal subset extraction strategy for apple image feature sets was designed, by transforming the process of extracting the optimal subset into an objective function optimization problem, and an improved discrete locust optimization algorithm was designed to obtain the optimal apple image feature subset. Finally, a …
Effects Of Sodium Isoascorbate Treatment On Storage Quality Of Fresh-Cut Lanzhou Lily, Xiong Siguo, Tang Xiaolan, Song Longlong, Pan Xuan, Ge Junqiao, Jiang Aili
Effects Of Sodium Isoascorbate Treatment On Storage Quality Of Fresh-Cut Lanzhou Lily, Xiong Siguo, Tang Xiaolan, Song Longlong, Pan Xuan, Ge Junqiao, Jiang Aili
Food and Machinery
Objective: This study aimed to extend the storage period of fresh-cut Lanzhou lily. Methods: Fresh-cut Lanzhou lily was used as raw materials. Following fresh-cut processing, the raw materials were soaked with 0 (CK), 1, 5, and 10 g/L of SI solution to analyze the quality changes of fresh-cut Lanzhou lily during storage. Results: The soaking treatment with 10 g/L of SI could better maintain the brightness of freshly cut Lanzhou lily. At 21 days of storage, the concentrations of malondialdehyde, soluble sugar, and browning were, respectively, 45%, 8%, and 23% lower than those of the CK group. The SI-treated group …
Effects Of Different Drying Methods On The Quality And Volatile Flavor Components Of Stropharia Rugosoannulata, Wu Kunlong, Li Yanpo, Liu Biao, Chen Zhilong, Xu Yangli
Effects Of Different Drying Methods On The Quality And Volatile Flavor Components Of Stropharia Rugosoannulata, Wu Kunlong, Li Yanpo, Liu Biao, Chen Zhilong, Xu Yangli
Food and Machinery
Objective: This study aims to investigate the effect of different drying methods on the drying characteristics and volatile flavor of Stropharia rugosoannulata as raw material. Methods： The fresh S.rugosoannulata was dried by freeze-drying, heat pump drying, hot air drying, and microwave drying, and then the physical and chemical indexes were investigated. Results: The contents of crude protein, crude fat, ash, potassium, calcium, total flavonoids, essential amino acids, flavor amino acids and total amino acids are the highest in freeze drying. The six teenamino acids achieved 16.88 g/100 g in the freeze-drying. The rehydration rate and color all play the best …
Study On Process Optimization And Antioxidant Activity Of Fermentative Cynanchum Auriculatum Tablet, Bu Jing, Shi Yun, Lin Yan, Qin Yuanyuan, Hong Jian
Study On Process Optimization And Antioxidant Activity Of Fermentative Cynanchum Auriculatum Tablet, Bu Jing, Shi Yun, Lin Yan, Qin Yuanyuan, Hong Jian
Food and Machinery
Objective: This study aimed to optimize the process parameters of fermentative Cynanchum auriculatum (CA) tablets to develop a new type of fermented product of CA. Methods: Taking complete slices of CA as raw materials, the process parameters of fermentative CA tablets were optimized by response surface methodology based on single factor experiments with sensory score and total acid content as indicators, and the antioxidant activity and amino acid content of fermentative CA tablets were tested. Results: The optimal process parameters for fermentative CA tablets were material liquid at ratio 1∶1, fermentation at 31 ℃, inoculation amount 9.6% and fermenting for …
Construction Of An Array Of Antibody–Gold Nanoparticle Conjugates For Their Comparative Assessment On Multiplex Lateral Flow Test To Detect Mycotoxins, Bilal Javed Nanolab Research Centre, Vinayak Sharma School Of Food Science And Environmental Health, Furong Tian Nanolab Research Centre
Construction Of An Array Of Antibody–Gold Nanoparticle Conjugates For Their Comparative Assessment On Multiplex Lateral Flow Test To Detect Mycotoxins, Bilal Javed Nanolab Research Centre, Vinayak Sharma School Of Food Science And Environmental Health, Furong Tian Nanolab Research Centre
Articles
Bio-functionalized gold nanoparticles with anti-toxin antibody conjugates have unique physical, biochemical, and optical properties that can greatly improve the performance of biochemical assays because they can enhance the signal intensity of analyte, improve signal transduction, have higher sensitivity of analyte detection, and provide simple colorimetric signal readouts. The surface properties of gold nanoparticles, along with various antibody conjugates, play a significant role in terms of functionalizing gold nanoparticles, and the strategy for surface modification is of great significance to the application of gold nanoparticle-mediated biochemical assays. Spherical gold nanoparticles are among the most used reporter molecules in lateral flow assays. …
Usage Of Almond And Thyme Oils For The Enhancement Of Shelf Life Of Different Fish Species, Aneeza Kanwal, Roheela Yasmeen, Saima Nazir, Shumaila Usman, Bushra Nisar Khan
Usage Of Almond And Thyme Oils For The Enhancement Of Shelf Life Of Different Fish Species, Aneeza Kanwal, Roheela Yasmeen, Saima Nazir, Shumaila Usman, Bushra Nisar Khan
Journal of Bioresource Management
Fish is an important source of protein for millions of people around the globe and it's often a healthier option compared to some other meats. However, the fish industry is facing a storage challenge in the form of rapid spoilage and deterioration of freshness due to bacterial growth and enzymatic activity. The usage of oils in fish can enhance shelf life by creating a protective barrier. This research was designed to see the effects of thyme and almond oil on nutritional profile and shelf life of fish. The three fish species rohu (Labeo rohita), Mali (Wallago attu) …