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Articles 4921 - 4950 of 12360
Full-Text Articles in Food Science
Study On The Farinograph Properties Of Five Kinds Of Coarse Cereals, Yan Mei-Jiao, Li Yun-Long, He Yong-Ji, Yi Xin, Sun Yuan-Lin, Zhao Lin
Study On The Farinograph Properties Of Five Kinds Of Coarse Cereals, Yan Mei-Jiao, Li Yun-Long, He Yong-Ji, Yi Xin, Sun Yuan-Lin, Zhao Lin
Food and Machinery
The flour properties of oats, barley, tartary buckwheat, sweet buckwheat and quinoa were analyzed, including the content of broken starch and amylose, particle size distribution, dough rheological properties and hydration properties. The results showed th
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed, Song Zhao-Jun, Wang Feng-Lei, Zhao Gong-Ling, Feng Xiao-Han, Ding Ke
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed, Song Zhao-Jun, Wang Feng-Lei, Zhao Gong-Ling, Feng Xiao-Han, Ding Ke
Food and Machinery
Analyzed the nutritional value and antioxidant capacity of Shepherd’s purse seed. There were many kinds of nutrients in the seed of Shepherd’s purse. The content of crude fat ranked the first with 37.6 g/100 g, and among the crude fat, un
Preparation Of Conductive Hydrogels With In Situ Polumerization Of Hemicellulose-Based Polypyrrole, Zhang Xu, Sun Hui, Fan Bao-Min, Yang Biao
Preparation Of Conductive Hydrogels With In Situ Polumerization Of Hemicellulose-Based Polypyrrole, Zhang Xu, Sun Hui, Fan Bao-Min, Yang Biao
Food and Machinery
The hemicellulose hydrogel was used as the matrix to adsorb pyrrole monomer which undergoes in situ polymerization by chemical oxidation to form polypyrrole to produce the composite hydrogel with conductive properties. The chemical structure and microstru
Rapid Non-Destructive Testing Of Vegetable Oil Adulterated With Fried Animal Oil By Nirs, Li Juan, Huang Mu-Hua, Yan Yi-Bo, Liang Shu-Yu
Rapid Non-Destructive Testing Of Vegetable Oil Adulterated With Fried Animal Oil By Nirs, Li Juan, Huang Mu-Hua, Yan Yi-Bo, Liang Shu-Yu
Food and Machinery
A quantitative model of vegetable oil adulterated with fried animal oil has been established based on near infrared reflectance (NIRS) and chemometrics. A spectroradiometer was used for collecting spectra collected in 10 000~4 000 cm-1. The NIR
Determination Of Ten Phytotoxins In Botany Solid Beverage By Ultra High Performance Liquid Chromatography Coupled With Quechers, Zhang Peng-Fei
Determination Of Ten Phytotoxins In Botany Solid Beverage By Ultra High Performance Liquid Chromatography Coupled With Quechers, Zhang Peng-Fei
Food and Machinery
In order to ensure the quality and safety of plant solid beverages, and increase the basis for export, a new experimental method was built for the determination of ten phytotoxins, including protostemonine, thujone, coumarin, berberine hydrochloride, safr
Social Supervision Mechanism Of Food Safety Management In China, Tang Zhang-Yuan
Social Supervision Mechanism Of Food Safety Management In China, Tang Zhang-Yuan
Food and Machinery
The social supervision mechanism in China's tourism food safety governance mainly includes three forms: consumer rights protection supervision, social organization supervision and industry self-discipline supervision. However, in the practical operation o
Lightweight Design Of Wheat Peeler Rotor, Zhao Zhi-Xin, Xue Xu-Dong, Ren Jiang-Hao, Li Tuo-Lei, Zhang Chang-Ming
Lightweight Design Of Wheat Peeler Rotor, Zhao Zhi-Xin, Xue Xu-Dong, Ren Jiang-Hao, Li Tuo-Lei, Zhang Chang-Ming
Food and Machinery
According to the loads characteristics and working requirements of the rotor structure of the wheat peeler, the objective function, the design weight of the rotor, was solved under the constraints of input variables and state variables, here the structura
Design And Analysis Of Double Deck Unmanned Vending Meal Storage Cabinet, Xi Wei-Wei, Sha Jie, Jian Yang-Yang, Wu Zong-Qing, Qi Guang-Yu
Design And Analysis Of Double Deck Unmanned Vending Meal Storage Cabinet, Xi Wei-Wei, Sha Jie, Jian Yang-Yang, Wu Zong-Qing, Qi Guang-Yu
Food and Machinery
In view of the fact that the automatic meal-selling equipment in the market is not convenient enough and efficient, a double-layer unmanned vending storage cabinet equipment is designed. The equipment was composed of two parts: a food storage device and a
The Design Of Auto-Cleaning Equipment For Cigarette Assembling Device In Zj116a Cigarette Maker, Pan Heng-Le, Feng Xiong-Wei, Wang Jun
The Design Of Auto-Cleaning Equipment For Cigarette Assembling Device In Zj116a Cigarette Maker, Pan Heng-Le, Feng Xiong-Wei, Wang Jun
Food and Machinery
A new auto-cleaning equipment was designed and applied to the ZJ116A cigarette maker to reduce the frequency caused by “rolling plate jam” and solve the difficulty of cleaning up. The new device cleans the surface of the rolling drum with a brush driven b
Antibacterial Effect Of Phenolic Acid On Shewanella Putrefaciens From Aquatic Product, Zhu Jin-Shuai, Li Qiu-Ying, Yu Xin-Rui, Sun Tong, Li Jian-Rong
Antibacterial Effect Of Phenolic Acid On Shewanella Putrefaciens From Aquatic Product, Zhu Jin-Shuai, Li Qiu-Ying, Yu Xin-Rui, Sun Tong, Li Jian-Rong
Food and Machinery
Compared the antibacterial activities of three phenolic acids (gallic acid, protocatechuic acid, and chlorogenic acid) against S. putrefaciens, and investigated the antibacterial effects of gallic acid on S. putrefaciens by means of scanning electron micr
Effects Of Vacuum-Freeze Drying On The Antioxidant Activity And Phenolic Contents Of Different Chrysanthemum Flowers, Yu Xin-Ke, Ming Jian, Zhi Ling, Li Wei-Zhou, Yan Hui-Ming, Wang Qi-Ming, Zhao Ji-Chun
Effects Of Vacuum-Freeze Drying On The Antioxidant Activity And Phenolic Contents Of Different Chrysanthemum Flowers, Yu Xin-Ke, Ming Jian, Zhi Ling, Li Wei-Zhou, Yan Hui-Ming, Wang Qi-Ming, Zhao Ji-Chun
Food and Machinery
To investigate the effect of vacuum freeze drying on phenolic content and in vitro antioxidant activity of four varieties of Chrysanthemum, including Dendranthemamorifolium(Ramat.) Tzvel., Florists Chrysanthemum, Bellis perennis L., a
Studies On The Component Analysis And Immune Activities Of Ophiocordyceps Lanpingensis Polysaccharides, Ke Ying-Mei, Zhou Shu-Bo, Ge Feng, Yu Hong
Studies On The Component Analysis And Immune Activities Of Ophiocordyceps Lanpingensis Polysaccharides, Ke Ying-Mei, Zhou Shu-Bo, Ge Feng, Yu Hong
Food and Machinery
The polysaccharides was extracted from O. lanpingens, and the molecular weight, monosaccharide composition and functional group characteristics were analyzed. Furthermore, the effect of O. lanpingensis polysaccharides on immunity was investi
Optimization Of Fermentation Process And Antioxidant Activity Of Peony Seed Meal Soy Sauce, Hu Yi, Yu Hong-Peng, Wu Ke-Gang, Liu Xiao-Li
Optimization Of Fermentation Process And Antioxidant Activity Of Peony Seed Meal Soy Sauce, Hu Yi, Yu Hong-Peng, Wu Ke-Gang, Liu Xiao-Li
Food and Machinery
This paper used single factor and response surface analysis to optimize the fermentation process of peony seed meal soy sauce, and the antioxidant activity of peony seed meal soy sauce was studied. The result showed that the establishment of regression mo
Enzymatic Breaking-Extraction And Characterization Of Protein From Rape Bee Pollen, Wang Ling-Bo, Zhu Song, Chen Shang-Wei
Enzymatic Breaking-Extraction And Characterization Of Protein From Rape Bee Pollen, Wang Ling-Bo, Zhu Song, Chen Shang-Wei
Food and Machinery
The bee pollen of oilseed rape was used to investigate the effect of enzymatically breaking the wall for protein extraction, and the optimal conditions of the extraction were determined by single factor test and response surface analysis. After mixing 2.5
Comparative Analysis Of Total Flavonoids, Total Polyphenols And Antioxidant Properties In Different Varieties Of Hulless Barley, Xia Chen, Xiang Zhuo-Ya, Zhu Yong-Qing, Deng Jun-Lin, Yang Kai-Jun, Liu Ting-Hui, Chen Jian, Lin Chang-Bin, Li Ke, Zhao Xu-Zhu
Comparative Analysis Of Total Flavonoids, Total Polyphenols And Antioxidant Properties In Different Varieties Of Hulless Barley, Xia Chen, Xiang Zhuo-Ya, Zhu Yong-Qing, Deng Jun-Lin, Yang Kai-Jun, Liu Ting-Hui, Chen Jian, Lin Chang-Bin, Li Ke, Zhao Xu-Zhu
Food and Machinery
The total flavonoid content, total polyphenols content and their antioxidant activities in eleven variety of hulless barley were determined and analyzed. Significant differences were found in active ingredients in hulless barley among different varieties
Effects Of Different Extraction Methods On Yield And Antioxidant Activity Of Lotus Leaves Polysaccharide, Xing Ying, Jing Yan-Fang
Effects Of Different Extraction Methods On Yield And Antioxidant Activity Of Lotus Leaves Polysaccharide, Xing Ying, Jing Yan-Fang
Food and Machinery
The effects of four extraction methods, which include hot water extraction, ultrasonic extraction, enzyme extraction and alkali extraction on the yield, structure and antioxidant activity of crude polysaccharide of lotus leaf were investigated. The result
A Study On The Preparation Of Essential Oil Of Lapsang Souchong With Macroporous Resins And Its Antioxidant Activity, He Li-Qin, Wang Cai-Nan, Liu Zhi-Bin, Zhang Chen, Zhang Wen, Ni Li
A Study On The Preparation Of Essential Oil Of Lapsang Souchong With Macroporous Resins And Its Antioxidant Activity, He Li-Qin, Wang Cai-Nan, Liu Zhi-Bin, Zhang Chen, Zhang Wen, Ni Li
Food and Machinery
In the present study, the Lapsang Souchong essential oil was prepared by using macroporous resin, during which the preparation process was optimized. Furthermore, the volatile aroma components and antioxidant activity of the product were analyzed. The res
Enzymatic Hydrolysis To Enhance The Umami Taste Of Lentinus Edodes Boiling Water By Papain, Li Shun-Feng, Liu Li-Na, Wang An-Jian, Tian Guang-Rui, Xu Fang-Fang
Enzymatic Hydrolysis To Enhance The Umami Taste Of Lentinus Edodes Boiling Water By Papain, Li Shun-Feng, Liu Li-Na, Wang An-Jian, Tian Guang-Rui, Xu Fang-Fang
Food and Machinery
To improve the content of umami substance in boiling water of Lentinus edodes, the single factor experiment and orthogonal experiment were carried out to optimize the enzymatic hydrolysis process of L. edodes boiling water with papain. The a
Optimization On Process Of Fermented Soymilk By Lactobacillus Casei 16, Hou Kai-Rong, Tuo Yan-Feng, Mu Guang-Qing
Optimization On Process Of Fermented Soymilk By Lactobacillus Casei 16, Hou Kai-Rong, Tuo Yan-Feng, Mu Guang-Qing
Food and Machinery
In this study, Lactobacillus casei 16 was used to ferment soymilk. The effects of different fermentation time, fermentation temperature and refrigeration time on pH value, total phenol content, free amino acid content, and physical properties of L.
Bacterial Cellulose Production By Fermentation Using Tobacco Waste As Culture Medium, Zhang Ting-Ting, Feng Ying-Jie, Yang Zong-Can, Wen Qiu-Cheng, Wang Gao-Jie, Ma Sheng-Tao, Li Huai-Qi, Zhang Zhan
Bacterial Cellulose Production By Fermentation Using Tobacco Waste As Culture Medium, Zhang Ting-Ting, Feng Ying-Jie, Yang Zong-Can, Wen Qiu-Cheng, Wang Gao-Jie, Ma Sheng-Tao, Li Huai-Qi, Zhang Zhan
Food and Machinery
In order to promote the comprehensive utilization of tobacco waste, the process of fermentation of tobacco waste to prepare bacterial cellulose (baterial cellulose, BC) was studied. The methods of tobacco waste extracting were compared, and the conditions
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments, Yu Jing, Yang Xi-Hong, Liang Chen, Yu Dong-Xing, Xie Wan-Cui
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments, Yu Jing, Yang Xi-Hong, Liang Chen, Yu Dong-Xing, Xie Wan-Cui
Food and Machinery
The fermentation mechanism of halophilic microorganisms during the fermentation of seafood condiments were reviewed, the influence of the metabolic pathway of halophilic bacteria on the characteristic flavor of traditional fermented condiments was introdu
Research Prograss On Starch And Its Derivatives In Noodles, Xu Shu-Jian, Li Zhao-Feng
Research Prograss On Starch And Its Derivatives In Noodles, Xu Shu-Jian, Li Zhao-Feng
Food and Machinery
In this paper, the chemical and structures properties of starch commonly used in several noodle products were first introduced. And then the applications of starch, chemically modified starch, pregelatinized starch and resistant starch in noodle products
Research Progress Of Maillard Reaction In Food Under Microwave Heating, Xu Hai-Xia, Cheng Yu-Dong, Jin Yin-Zhe
Research Progress Of Maillard Reaction In Food Under Microwave Heating, Xu Hai-Xia, Cheng Yu-Dong, Jin Yin-Zhe
Food and Machinery
As a new type of heating method with high efficiency, energy saving and environmental protection, microwave heating is more and more widely used in industry. The Maillard reaction under microwave heating has a higher degree of early reaction. The composit
Progress In The Research On The Lipid-Lowering Activity Of Polysacchairdes From Kelp, Zheng Juan-Xia, Chen Wen-Ning, Yue Jin-Ling, Yang Li, Wang Cheng-Wei
Progress In The Research On The Lipid-Lowering Activity Of Polysacchairdes From Kelp, Zheng Juan-Xia, Chen Wen-Ning, Yue Jin-Ling, Yang Li, Wang Cheng-Wei
Food and Machinery
It has been found that polysaccharides from kelp have many physiological activities such as lowering blood lipid, preventing radiation and anti-aging, and it isapplied to food, medicine and animal husbandry. The research progress of kelp polysaccharide on
The Calculation Methods Of Goat Trunk’S Segmentation Trajectory Based On Machine Vision And Machine Learning, Li Zhen-Qiang, Wang Shu-Cai, Zhao Shi-Da, Wang Yu-Quan
The Calculation Methods Of Goat Trunk’S Segmentation Trajectory Based On Machine Vision And Machine Learning, Li Zhen-Qiang, Wang Shu-Cai, Zhao Shi-Da, Wang Yu-Quan
Food and Machinery
An automated segmentation method of goat trunk with machine vision and machine learning was proposed. 396 images of goat trunk were acquired randomly in a goat slaughtering plant by using two industrial cameras. 24 sets of feature parameters were extracte
Comparison Of Bean Sieving Effects Caused By Different Hole Shapes And Optimization Of Cylinder Sieves, Song Shou-Xu, Luo Run-Dong, Zhang Fan, Yao Zun-You
Comparison Of Bean Sieving Effects Caused By Different Hole Shapes And Optimization Of Cylinder Sieves, Song Shou-Xu, Luo Run-Dong, Zhang Fan, Yao Zun-You
Food and Machinery
Formula for calculating the area of the sieve openings by took soybeans as the object was derived, and sieving effects of cylinder sieves with different types of holes were also compared. It is concluded that the cylinder sieve with square sieve pores has
Strain Screening Of Pantothenate Synthetase And Catalysis To Produce D-Pantothenic Acid, Ma Yu-Yu, Song Wei, Feng Xiao-Na, Liu Jia, Qian Yuan-Yuan
Strain Screening Of Pantothenate Synthetase And Catalysis To Produce D-Pantothenic Acid, Ma Yu-Yu, Song Wei, Feng Xiao-Na, Liu Jia, Qian Yuan-Yuan
Food and Machinery
In this study, 11 source PS enzyme genes were cloned and expressed in Escherichia coli BL21 (DE3), and the successful strain was constructed for enzymatic property study with simultaneous fermentation and transformation experiment on the fermentati
Determination Of 16 Elements In Canned Food Paste For Infant By Microwave Digestion Coupled With Icp-Oes/Icp-Ms, Li Meng-Jie
Determination Of 16 Elements In Canned Food Paste For Infant By Microwave Digestion Coupled With Icp-Oes/Icp-Ms, Li Meng-Jie
Food and Machinery
Sixteen elements (K, Na, Ca, P, Mg, Fe, Cu, Mn, Zn, Al, Cr, Ni, As, Cd, Hg and Pb) in canned food paste for infant were determined by ICP-OES/ ICP-MS after microwave digestion. Under the optimized conditions, the calibration curves for 16 elements were wi
Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Sun Yuan-Ming
Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Sun Yuan-Ming
Food and Machinery
SnO2/SiC hollow spheres, polyaniline nanowires, gold nanoparticles and other nano materials with good biocompatibility were modified on the electrode substrate and antibody probe to amplify the electrochemical signal, improve the detection sensitivity, an
Screening Of Main Antioxidant Components In N-Butanol Extract From The Stems Of Ficus Tikoua Bur., Liu Yong-Ling, Ye Si-Fan, Yang Yi, Fang Li-Hong, Zhao Zhi-Bing, Xie Guo-Fang
Screening Of Main Antioxidant Components In N-Butanol Extract From The Stems Of Ficus Tikoua Bur., Liu Yong-Ling, Ye Si-Fan, Yang Yi, Fang Li-Hong, Zhao Zhi-Bing, Xie Guo-Fang
Food and Machinery
To investigate the antioxidant activity of different polar extracts from the stems of Ficus tikoua Bur. (FTB), the main chemical components of the highly active polar extracts were screened and identified. Petroleum ether, dichloromethane, ethyl ac