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Articles 3301 - 3330 of 12363
Full-Text Articles in Food Science
On The Relationship Between Dietetic Education And Moral, Intellectual, Physical, Aesthetics And Labor Education, Chen Di, Feng Mei
On The Relationship Between Dietetic Education And Moral, Intellectual, Physical, Aesthetics And Labor Education, Chen Di, Feng Mei
Food and Machinery
To explore the internal collaborative relationship between “food education” and “Five Education” of morality, intelligence, sports, beauty and labor. Practical investigation, domestic and foreign research and analysis, and interpretation of relevant theories were used. In the coordination of “food education” and “Five Education” of morality, intelligence, sports, beauty and labor, the food education and five education have the consistency of macro objectives and the integration of educational contents; In terms of logical connection, food education is the basis of the five education, and food education and five education promote each other. It is necessary to establish a perfect curriculum system, …
Dilemmas And Countermeasures Of Food Education Practices For Athletes, Cai Li-Xia
Dilemmas And Countermeasures Of Food Education Practices For Athletes, Cai Li-Xia
Food and Machinery
Taking the development of domestic and foreign theories and practices of food education as an opportunity, the main problems existing in the current dietary nutrition management of athletes in China was discussed, and a basic practical model of athletes’ food education was proposed, based on promoting balanced nutrition management and improving sports performance. The audience groups, food education subjects, basic principles and implementation strategies involved in the practice mode were analyzed respectively.
Research Progress On The Effect Of Frozen Storage On Lipid Oxidation Of Aquatic Products, Yu Hui-Jie, Xie Jing
Research Progress On The Effect Of Frozen Storage On Lipid Oxidation Of Aquatic Products, Yu Hui-Jie, Xie Jing
Food and Machinery
The harm of lipid oxidation on aquatic products during the freezing process, the endogenous and exogenous pro-oxidation factors that led to lipid oxidationwere reviewed. It summarized the current methods of delaying lipid oxidation, such as adding antioxidants, improving packaging and new technology, and pointed out that the technology which can not only control the lipid oxidation of aquatic products in the process of frozen storage but also realize industrial promotion is an urgent problem to be solved.
Research Progress On Anti-Retrogradation Of Fresh Rice Noodles, Qian Xin, Zhou Wen-Hua, Li Liang-Yi, Tan Yu-Heng, Hu Han, Zhang Yu-Xin
Research Progress On Anti-Retrogradation Of Fresh Rice Noodles, Qian Xin, Zhou Wen-Hua, Li Liang-Yi, Tan Yu-Heng, Hu Han, Zhang Yu-Xin
Food and Machinery
In this review, the mechanism of retrogradation of fresh rice noodle was introduced, and the factors affecting the retrogradation of fresh rice noodle were discussed. At present, the application of physical method, enzyme method and food additive method in anti-retrogradation of fresh rice noodle and the possible problems were summarized, and the future research direction of anti-retrogradation methods of fresh rice noodle was prospected.
The Progress In Comprehensive Utilization Of Oil In By-Products Of Squid Processing, Ye Li-Zi, Li Jia, Pan Ying-Jie, Tang Ying-Qi
The Progress In Comprehensive Utilization Of Oil In By-Products Of Squid Processing, Ye Li-Zi, Li Jia, Pan Ying-Jie, Tang Ying-Qi
Food and Machinery
In the process of squid processing, a large number of by-products like viscera and cartilage are produced, which are rich in fat, protein and other nutrients. The research status and comprehensive utilization of oil from squid processing by-products were summarized in this review, from four aspects including biological activities, extraction, refining and microcapsulation. The development trend and research direction in the future were also prospected. In order to provide a theoretical reference for the further comprehensive development and utilization of oil in squid processing by-products and the rapid development of squid deep processing industry.
A Review On The Deep-Processing Of Tomato And The Utilization Of Its By-Products, Li Ying-Hui, Wang Man-Sheng, Shi Jun-Ling, Qu Wen-Juan
A Review On The Deep-Processing Of Tomato And The Utilization Of Its By-Products, Li Ying-Hui, Wang Man-Sheng, Shi Jun-Ling, Qu Wen-Juan
Food and Machinery
A comprehensive summary and comparison were carried out on the recently reported results given the types and properties of functional compounds in tomato skin, seed, and residues, as well as the suitable methods and techniques. The processing characteristics of the nutrients in tomato processing by-products were obtained in aspects of lycopene, dietary fiber, oil, and protein and the suitability, properties, advantages and disadvantages of different processing methods and technologies. The problems and the perspectives in the extensive use of tomato by-products were also proposed and discussed.
Recent Advances Of Mass Spectrometry In The Detection Of Aflatoxin, Ye Ping, Zhang Hui-E, Li Guang, Chen Chang-Bao, Wang En-Peng
Recent Advances Of Mass Spectrometry In The Detection Of Aflatoxin, Ye Ping, Zhang Hui-E, Li Guang, Chen Chang-Bao, Wang En-Peng
Food and Machinery
In this paper, the main types of aflatoxins were analyzed, the mass spectrometry detection methods of aflatoxins and the application of mass spectrometry detection of aflatoxins in food were reviewed, and the future development direction of aflatoxins was prospected.
Study On Carboxymethylated And Acetylated Modification Process Of Camellia Oleifera Seed Meal Polysaccharides And Its Hypoglycemic Activity, Yang Jian-An, Zhang Chao, Wen Yan-Bing, Fang Fang
Study On Carboxymethylated And Acetylated Modification Process Of Camellia Oleifera Seed Meal Polysaccharides And Its Hypoglycemic Activity, Yang Jian-An, Zhang Chao, Wen Yan-Bing, Fang Fang
Food and Machinery
Objective: To study the modification process of carboxymethylated Camellia Oleifera seed meal polysaccharide （CM-COP） and acetylated Camellia Oleifera seed meal polysaccharide （Ac-COP）, and to study their inhibitory effects on hyaluronidase. Methods: Using the degree of substitution as an index, the carboxymethylation and acetylation modification of Camellia Oleifera seed meal polysaccharide （COP） were carried out by sodium hydroxide-chloroacetic acid method and acetic anhydride method, respectively. Results: The best modification process for CM-COP was: sodium hydroxide concentration of 1.5 mol/L, reaction time of 3 h, reaction temperature of 60 ℃; Ac-COP best modification process is: acetic anhydride dosage 3.0 mL, reaction time …
Effect Of Sugar-Free Quinoa Addition On The Physicochemical Properties And Antioxidant Activity Of Fermented Milk, Zhang Yu, Wang Ying, Li Zhi-Fang, Wang Di, Zhang Yan-Li, Zhang Han
Effect Of Sugar-Free Quinoa Addition On The Physicochemical Properties And Antioxidant Activity Of Fermented Milk, Zhang Yu, Wang Ying, Li Zhi-Fang, Wang Di, Zhang Yan-Li, Zhang Han
Food and Machinery
Objective: this study focuses on developing a kind of sugar-free fermented milk with beneficents to health. Methods: quinoa pulp was added to the reconstituted milk, with xylitol used to replace sucrose. The physicochemical properties, including acidity, viscosity, water holding capacity and in vitro antioxidant were measured to explore the effect of quinoa pulp on sugar free fermented milk. Results: the pH of fermented milk with quinoa pulp was higher than that of ordinary fermented milk, while the acidity, viscosity and water holding capacity were slightly lower than that of ordinary fermented milk. The DPPH radical scavenging rate (86.23%), ABTS radical …
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation, Feng Wen-Hui, Ma Xiao-San
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation, Feng Wen-Hui, Ma Xiao-San
Food and Machinery
Objective: To avoid the virtual tolerance phenomenon in the process dimension conversion, and improve the operability of machining process specification by processing and improving of machining process dimension chain. Methods: Based on the tolerance distribution relationship and error compensation relationship between the concluding link and each component link in the calculation of process dimension chain, studie the causes of virtual tolerance of process dimension and the improvement method of process dimension chain under the condition that the part process datum and design datum did not coincide. Results: The processing and improvement methods of process dimension chain were put forward from …
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis, Hou Xiao-Lei, Wu Xiao-Hong, Wu Bin, Shen Jia-Qi, Wang Xin
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis, Hou Xiao-Lei, Wu Xiao-Hong, Wu Bin, Shen Jia-Qi, Wang Xin
Food and Machinery
Objective: This study focuses on designing a more accurate identification model of lettuce storage time. Methods: The near-infrared spectral data from extraction feature of the preprocessed lettuce was obtained by principal component analysis (PCA), discriminant principal component analysis (DPCA) and fuzzy discriminant principal component analysis (FDPCA) respectively. An algorithm of higher accuracy in storage time discrimination was explored, and then a lettuce storage time discriminant model based on FDPCA was established. Results: The identification accuracy raised dramatically after FDPCA was used to extract feature. When employing PCA, DPCA and FDPCA algorithms, the highest accuracies achieved were 46.67%, 86.67% and 93.33% …
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials, Zhang Rong-Bin, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Chen Zhen-Gui, Ren Guo-Pu
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials, Zhang Rong-Bin, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Chen Zhen-Gui, Ren Guo-Pu
Food and Machinery
Objective: The extraction process optimization study of dihydromyricetin in the combination of medicine and food homologous materials （Ampelopsis grossedentata 30%, mulberry leaf 15%, chrysanthemum 15%, reed root 10%, malt 10%, licorice 10% and light bamboo leaf 10%） was carried out to optimize its extraction process, in order to provide a scientific and theoretical reference for the development of medicine and food homologous materials and the production of extract powder. Methods: The times extractions was firstly investigated, and then the soaking time, water addition and extraction time were used as influencing factors to optimize the conditions for the extraction of dihydromyricetin …
The Essentiality Of Learning And Training For Individual Healthy Eating, 饶 平凡
The Essentiality Of Learning And Training For Individual Healthy Eating, 饶 平凡
Food and Machinery
No abstract provided.
Research Progress On Distribution Of Purine In Food And Cooking Process, Chen Zhi-Yan
Research Progress On Distribution Of Purine In Food And Cooking Process, Chen Zhi-Yan
Food and Machinery
This paper summarizes purine distribution in foods, practices of inspection, degradation rate of purine in cooking process and low-purine foods, and the future development direction is also prospected, which to provide reasonable and scientific Diet Guidance to Gout patients.
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Pang Ting-Cai
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Pang Ting-Cai
Food and Machinery
The effects of fat and oil category, fat and oil addition, and fat and oil saturation on dough properties and quality of flour products were reviewed in this study. It was pointed out that the action mechanism of internal component and structure of fat and oil on the dough, the action mechanism of fat and oil component, and starch and protein system could be explored in the future.
Harnessing Nutritional Benefits Of Spirulina Platensis: Standardization Of Cultivating Conditions Of Spirulina In Kilimanjaro, David O. Nyakundi, Phocus Cleophas
Harnessing Nutritional Benefits Of Spirulina Platensis: Standardization Of Cultivating Conditions Of Spirulina In Kilimanjaro, David O. Nyakundi, Phocus Cleophas
Tanzania Journal of Science
Malnutrition remains a challenge in Tanzania, notwithstanding government initiatives and health education geared towards assuaging the problem. According to the World Health Organization (WHO), there will be more than 600,000 severely malnourished children in Tanzania by the year 2030. In particular, protein based malnutrition remains the greatest challenge due to the irreplaceable nature of its essential amino acids. Macronutrients and micronutrients which are found in Spirulina platensis have been recommended by WHO to address malnutrition in developing countries. Spirulina platensis is a filamentous Cyanobacterium microalgae with the highest recorded protein content of plant origin with several immune boosting nutrients. Spirulina …
Optimization In The Application Of Varnishes Barrier On Cartonboard Packaging, Andre Ramalheiro De Andrade, Maria Isabel Rodrigues Phd, Eduardo Luiz Machado Phd
Optimization In The Application Of Varnishes Barrier On Cartonboard Packaging, Andre Ramalheiro De Andrade, Maria Isabel Rodrigues Phd, Eduardo Luiz Machado Phd
Journal of Applied Packaging Research
In this work adjustments in the rotogravure printing process are proposed to the varnish water vapor transmission rate (WVTR) aiming to obtain results smaller than 20g/m²/24h. One case study was used for the propositions for improvements, where focused on varnish application process in a gravure printer for an eight-printing unit cartonboard packaging, maximum printing speed of 175 m/min and a 285 g/m² weight cartonboard. The possible variables that influenced the WVTR result were selected from the technical expertise of the people involved in the project, the analysis in the printing process with the application of directed trials using experimental designs …
Improvement Of Fruit-Berry Wine Technoloгy Based On Biocatalytic Processes, Umid Abdullayev, Shakhnoza Ziyaeva, Akmal Boboev
Improvement Of Fruit-Berry Wine Technoloгy Based On Biocatalytic Processes, Umid Abdullayev, Shakhnoza Ziyaeva, Akmal Boboev
CHEMISTRY AND CHEMICAL ENGINEERING
In the conditions of Uzbekistan, an increase in the range of wines through the production of natural and environmentally friendly wines from fruit and berry raw materials, as well as the efficient use of raw materials and the production of export-oriented natural young wines is an urgent problem. Based on this, the purpose of this study was to improve the technologies existing in Uzbekistan for the production of fruit and berry wines on a biocatalytic basis, by stimulating zymogenic enzymes of raw materials and yeast exohydrolases. To achieve this goal, berries such as red cherries, strawberries, raspberries, currants and mulberries …
Research Of The Process Of Extraction Of Black Cumin Oil With Preliminary Heat Treatment, Jasur Farmonov, Murodjon Samadiy, Kamar Serkayev, Toyir Safarov, Changeng Liu
Research Of The Process Of Extraction Of Black Cumin Oil With Preliminary Heat Treatment, Jasur Farmonov, Murodjon Samadiy, Kamar Serkayev, Toyir Safarov, Changeng Liu
CHEMISTRY AND CHEMICAL ENGINEERING
The aim of the study is to increase the yield of oil from black cumin seeds. The results of studies of the influence of technological parameters - temperature and duration of drying of black cumin seeds on indicators of the yield of oil, cake and moisture removal from seeds are presented. The optimal technological parameters of the influence of the preliminary heat treatment process on the indicators of the maximum oil yield, acid number, color, and oil moisture have been established. The variable parameters were the temperature from 80 to 130 °C and the duration of the heat treatment process …
Development Of Technology For Producing Food Sweeteners From Stevia And Their Immunomodulating Effect, Isomiddin Bobaev, Маrkhаbоhон Makhmudova, Makhbuba Alimova, Alimdjan Sadikov, Shamansur Sagdullaev
Development Of Technology For Producing Food Sweeteners From Stevia And Their Immunomodulating Effect, Isomiddin Bobaev, Маrkhаbоhон Makhmudova, Makhbuba Alimova, Alimdjan Sadikov, Shamansur Sagdullaev
CHEMISTRY AND CHEMICAL ENGINEERING
The aim of the study is to develop a technology for the production of food sweetener from stevia (Stevia rebaudiana Bertoni) - a plant of the Asteraceae (Compositae) family, cultivated in Uzbekistan using alcohol extracts. Diterpene glycosides were isolated from the extract - stevioside (1), rebaudioside A (2) and other biologically active substances. Pharmacological studies in mice have shown the presence of an immunostimulating effect in the alcoholic extract and in the individual diterpene glycoside, stevioside (1).
Data From: Silica Induction Of Diverse Inflammatory Proteome In Lungs Of Lupus-Prone Mice Quelled By Dietary Docosahexaenoic Acid Supplementation, James Pestka, Lichchavi D. Rajasinghe, Abby D. Benninghoff
Data From: Silica Induction Of Diverse Inflammatory Proteome In Lungs Of Lupus-Prone Mice Quelled By Dietary Docosahexaenoic Acid Supplementation, James Pestka, Lichchavi D. Rajasinghe, Abby D. Benninghoff
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Repeated short-term intranasal instillation of lupus-prone mice with to crystalline silica (cSiO2) induces inflammatory gene expression and ectopic lymphoid neogenesis in the lung, leading to early onset of systemic autoimmunity and rapid progression to glomerulonephritis. These responses are suppressed by dietary supplementation with the ω-3 polyunsaturated fatty acid docosahexaenoic acid (DHA). Here, we tested the hypothesis that dietary DHA supplementation suppresses cSiO2-induced inflammatory proteins in bronchoalveolar alveolar lavage fluid (BALF) and plasma of lupus-prone mice. Archived tissue fluid samples were used from a prior investigation in which 6 wk-old lupus-prone female NZBWF1 mice were fed isocaloric diets containing 0 or …
How To Stuff A Duck: Learning Artisan Foie Gras Production In France, Jean Lavigne
How To Stuff A Duck: Learning Artisan Foie Gras Production In France, Jean Lavigne
Environmental Studies Faculty Publications
I have always hated the taste of liver. Calf’s liver, chicken liver, liverwurst, any kind of pâté that contains even a small amount of liver—for me, the taste is repulsive. I was once served a rabbit’s liver at a family meal in Italy, the prize morsel that is offered to guests; I choked it down with an unconvincing “Grazie.” I never imagined I would come to like a specific kind of liver enough to prepare it myself at home, much less to spend six weeks with an artisan foie gras producer in Southwestern France learning how to produce it from …
Sensory Evaluation Of Camel Milk, Reem Amer Al Kaabi
Sensory Evaluation Of Camel Milk, Reem Amer Al Kaabi
Theses
Camel milk is one of the most important sources of nutrients for humans in numerous arid and semiarid environments. Consumer acceptability and sensory analysis are decisive for the commercialization of camel milk. It is essential to understand the sensory qualities of camel milk because of its unfamiliarity and its typical sensory profile, which is different from that of bovine milk. This study aimed to evaluate a trained panel qualitative description of sensory characteristics as well as consumer acceptability and attitude towards pasteurized non-flavoured, flavoured, and camel milk powders. In the consumer acceptability test, samples were evaluated based on acceptability with …
Protein Oxidation In Foods: Mechanisms, Consequences, And Antioxidant Solutions, Mario Estévez, Youling L. Xiong
Protein Oxidation In Foods: Mechanisms, Consequences, And Antioxidant Solutions, Mario Estévez, Youling L. Xiong
Animal and Food Sciences Faculty Publications
No abstract provided.
La Migración Como Determinante De La Obesidad Infantil En Estados Unidos Y Latinoamérica, Mireya Vilar-Compte, Arturo V. Bustamante, Nancy López-Olmedo, Pablo Gaitán-Ross, Jaqueline Torres, Karen E. Peterson, Graciela Teruel, Rafael Pérez-Escamilla
La Migración Como Determinante De La Obesidad Infantil En Estados Unidos Y Latinoamérica, Mireya Vilar-Compte, Arturo V. Bustamante, Nancy López-Olmedo, Pablo Gaitán-Ross, Jaqueline Torres, Karen E. Peterson, Graciela Teruel, Rafael Pérez-Escamilla
Department of Public Health Scholarship and Creative Works
La migración internacional tiene consecuencias económicas y en la salud. El proceso de aculturación en el país de acogida puede estar relacionado con la obesidad infan-til. Utilizamos el marco conceptual del balance energético comunitario (CEB, por sus siglas en inglés) para analizar la relación entre migración y obesidad infantil en los hogares mexicanos con migrantes internacionales. Utilizando datos longitudinales de la Encuesta Nacional de Niveles de Vida de los Hogares de México (ENNViH), exami-namos cómo influyen las redes de migrantes sobre la obesidad infantil en las comuni-dades de origen. También revisamos programas de salud binacionales que podrían ser eficaces para …
Analysis Of Total Acidity Toward Bacterial And Endophytic Fungi Profile Dur-Ing Black Garlic Processing From Garlic (Allium Sativum L.) And Shallot (Allium Ascalonicum L.), Ayu Rahmania Lestari, Surjani Wonorahardjo, Suharti Suharti
Analysis Of Total Acidity Toward Bacterial And Endophytic Fungi Profile Dur-Ing Black Garlic Processing From Garlic (Allium Sativum L.) And Shallot (Allium Ascalonicum L.), Ayu Rahmania Lestari, Surjani Wonorahardjo, Suharti Suharti
Makara Journal of Science
Black garlic or shallot are products of processed garlic and shallots obtained through a heating process conducted over a certain period. Black garlic/shallots have a mild aroma with a sweet and sour taste. The heating process causes chemical compound transition in the garlic, including acidity. In addition to the chemical process, the garlic’s color and component changes are due to the role of microorganisms during black garlic processing. However, the presence and function of such microorganisms have not been identified. Therefore, this research explores the black garlic’s microorganisms, their role in black garlic processing, and their relation to the total …
Study On The Current Situation And Prevention Countermeasures Of Microplastics Pollution In Food, Wu Guan-Hua, Li Chun-Lei, Zhang Meng-Han
Study On The Current Situation And Prevention Countermeasures Of Microplastics Pollution In Food, Wu Guan-Hua, Li Chun-Lei, Zhang Meng-Han
Food and Machinery
In this paper, the research progress of microplastics pollution in food in recent 10 years were summarized. The policies and regulations of microplastics pollution prevention at home and abroad were reviewed, and then suggestions were put forward for the prevention and control of microplastic pollution in Chinese food. It is suggested to combine with the tertiary prevention theory, including three sections of strict prevention at the source, strict control of transmission and strict control at the end.
Feasibility Study On Developing Nutrient Claim Of Lipid Concomitants In National Standard Of Oil-Tea Camellia Seed Oil, Wang Zheng, Cao Qing-Ming, Pei Xiao-Fang, Tan Yu-Heng, Huang Cui-Rong, Zhou Wen-Hua
Feasibility Study On Developing Nutrient Claim Of Lipid Concomitants In National Standard Of Oil-Tea Camellia Seed Oil, Wang Zheng, Cao Qing-Ming, Pei Xiao-Fang, Tan Yu-Heng, Huang Cui-Rong, Zhou Wen-Hua
Food and Machinery
This paper summarizes the existing research results on the content of lipid concomitants in oil-tea camellia seed oil, especially the content change during processing. It was proposed to develop uniform nutrient claims on lipid concomitants in the oil-tea camellia seed oil based on the analysis of content data of lipid concomitants in current standards for various product of oil-tea camellia seed oil.
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters, Liu Ying, Wang Man-Sheng, Qu Wen-Juan, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters, Liu Ying, Wang Man-Sheng, Qu Wen-Juan, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Food and Machinery
Objective: This study aimed to realizing the three-dimensional visual simulation of the morphological structure of tomatoes. Methods: A new tomato shape equation was derived, which took the radius as a function and included size parameters and shape description coefficients. By calculating the geometric model description coefficients (a, b, c1, c2) based on the measured values of the main size parameters of the tomatoes, a three-dimensional geometric model of tomatoes was developed and established their correlation with the weight and height of the tomatoes. Moreover, the accuracy of the model was verified by comparing the measured and …
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing, Zhu Jie, Cui Bo, Gao Wei, Wang Kun, Jia Si-Qiang
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing, Zhu Jie, Cui Bo, Gao Wei, Wang Kun, Jia Si-Qiang
Food and Machinery
Objective: In order to study the structure evolution of three states of powder, masterbatch and film of starch during extrusion blowing. Methods: Using hydroxypropyl distarch phosphate as raw material, starch film was prepared by extrusion blow molding. Using Fourier Infrared Spectroscopy-Attenuated Total Reflectance （FTIR-ATR）, X-ray Diffraction （XRD）, Thermal Stability Analyzer （TGA）, Gel Permeation Chromatography （GPC） and other technical means, crystal structure, thermal stability and molecular structure changes of the starch were analyzed in powder state, masterbatch state and film state. Results: After extrusion, the starch crystal form changed from powder state A to masterbatch state and film state V, and …