Open Access. Powered by Scholars. Published by Universities.®
- Institution
-
- Changsha University of Science and Technology (4759)
- University of Nebraska - Lincoln (6)
- Technological University Dublin (3)
- University of Arkansas, Fayetteville (3)
- University of New Hampshire (3)
-
- University of the Philippines Los Baños (3)
- Department of Primary Industries and Regional Development, Western Australia (2)
- Texas A&M University School of Law (2)
- WellBeing International (2)
- Bemidji State University (1)
- Brigham Young University (1)
- Cal Poly Humboldt (1)
- Central Washington University (1)
- Chapman University (1)
- City University of New York (CUNY) (1)
- Cleveland State University (1)
- Dartmouth College (1)
- Purdue University (1)
- The University of San Francisco (1)
- The University of Southern Mississippi (1)
- University of Central Florida (1)
- University of Nevada, Las Vegas (1)
- West Virginia University (1)
- Wright State University (1)
- Keyword
-
- Antioxidant activity (75)
- Quality (49)
- Food safety (37)
- Antioxidant (35)
- Machine vision (32)
-
- Polysaccharide (27)
- Principal component analysis (24)
- Texture (24)
- Packaging design (23)
- Flavor (21)
- Numerical simulation (20)
- Fermentation (19)
- Physicochemical properties (19)
- Polyphenols (19)
- Uncertainty (19)
- Biological activity (17)
- Food (17)
- Protein (17)
- Detection (16)
- Preservation (16)
- Stability (16)
- Apple (15)
- Microstructure (14)
- Process optimization (14)
- Rapid detection (14)
- Extraction (13)
- Flavonoids (13)
- Sensory evaluation (13)
- Volatile components (13)
- Antioxidant capacity (12)
- Publication Year
- Publication
-
- Food and Machinery (4759)
- Articles (3)
- The Philippine Agricultural Scientist (3)
- Animal Sentience (2)
- Law Faculty Scholarship (2)
-
- Texas A&M Law Review (2)
- AAES Research Reports and Research Bulletins (1)
- All Master's Theses (1)
- Cal Poly Humboldt theses and projects (1)
- Capstones (1)
- Center for Plant Science Innovation: Faculty Publications (1)
- Cornhusker Economics (1)
- Dartmouth Scholarship (1)
- Data Science and Data Mining (1)
- Department of Animal Science: Dissertations, Theses, and Student Research (1)
- Department of Food Science and Technology: Faculty Publications (1)
- Department of Nutrition and Health Sciences: Dissertations, Theses, and Student Research (1)
- Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences (1)
- Dissertations (1)
- Faculty Publications (1)
- Graduate Theses and Dissertations (1)
- Graduate Theses, Dissertations, and Problem Reports (ETD) (1)
- Horticulture research reports (1)
- Journal of Bioresource Management (1)
- Journal of Earth and Life Science (1)
- Journal of Law and Health (1)
- Journal of Nonprofit Innovation (1)
- Master's Theses (1)
- RISK: Health, Safety & Environment (1990-2002) (1)
- Sheep Updates (1)
- Publication Type
Articles 1171 - 1200 of 4798
Full-Text Articles in Food Biotechnology
Optimization Of Purification Process Of Lutein From Marigold By Macroporous Resin, Wu Hong-Yan, Shi Yan, Li Xiu-Xin, An Qi
Optimization Of Purification Process Of Lutein From Marigold By Macroporous Resin, Wu Hong-Yan, Shi Yan, Li Xiu-Xin, An Qi
Food and Machinery
Objective: This study aimed to improve the purity of lutein in Marigold. Methods: Lutein was extracted from marigold by sunflower seed oil microemulsion. The crude extract of lutein was saponified with KOH-C2H5OH solution and further purified with macroporous resin. Results: In the static test, HP-20 macroporous resin had the best adsorption and resolution effect of lutein. 80% ethanol solution was used as the adsorption solvent, and anhydrous ethanol solution was used as the analytical solvent, with the loading mass concentration of 0.01 mg/mL. The optimal static adsorption conditions were 30 ℃ temperature, adsorption …
Effects Of Drying Methods On The Quality Of Preserved Yellow Peach, Liu Gui-Ge, Zhong Yao-Guang, Qiao Yong-Jin, Chen Bing-Jie, Wang Xiao, Zhang Yi
Effects Of Drying Methods On The Quality Of Preserved Yellow Peach, Liu Gui-Ge, Zhong Yao-Guang, Qiao Yong-Jin, Chen Bing-Jie, Wang Xiao, Zhang Yi
Food and Machinery
Objective: This study aimed to select a suitable drying method for preserved yellow peach. Methods: Preserved yellow peach was prepared by hot air drying (HAD), microwave-hot air drying (MHD) and vacuum freeze drying (VFD). Its physical properties, nutritional components, sensory and aroma indexes were studied. Results: Compared with traditional HAD, the efficiency of MHD was increased by 56.1%, and the preserved fruit was significantly better than HAD in color, nutritional composition, sensory evaluation, aroma components and content; The preserved yellow peach fruit by VFD has the best color, the strongest rehydration, the best tissue structure integrity of …
Effects Of Different Drying Methods On Volatile Substances Of Taro Slices, Yang Yu, Liang Duan, Song Pei, Wang Xue-Qing, Dong Zhong, Sun Xue, Liu Yun-Hong
Effects Of Different Drying Methods On Volatile Substances Of Taro Slices, Yang Yu, Liang Duan, Song Pei, Wang Xue-Qing, Dong Zhong, Sun Xue, Liu Yun-Hong
Food and Machinery
Objective: This study aimed to explore the effects of different drying methods on the volatile components of taro slices. Methods: Volatile compound composition and volatile characteristics of five different drying methods of dried taro slices were studied. Taro and the ones dried by five drying methods, i.e. hot-air drying (HAD), contact-ultrasound enhanced hot-air drying (CU-HAD), far-infrared radiation drying (FIRD), contact-ultrasound enhanced far-infrared radiation drying (CU-FIRD) and freeze drying (FD),were analyzed by gas chromatography-mass spectrometry (GC-MS) with water-vapor distillation method. Volatile components were analyzed in conjunction with principal component analysis (PCA). Results: A total of 149 volatile compounds …
Classification Of Peanut Quality Based On Coordinated Attention, Wang Chun-Long, Jiang Zhong-Ming, Bao An-Hong
Classification Of Peanut Quality Based On Coordinated Attention, Wang Chun-Long, Jiang Zhong-Ming, Bao An-Hong
Food and Machinery
Objective: This study focuses on solving the problems of large memory consumption, low recognition accuracy and slow recognition speed in the classification process of peanut quality. Methods: A method for classification of peanut quality based on deep learning and image processing was proposed. The Coordinate Attention module was firstly introduced to encode the obtained feature graph into a pair of direction-aware and position-sensitive attention graph, which improved the ability to obtain the information of the region of interest of the graph. Then, Gradient Centralization was used to improve the optimizer. By modifying the parameters of the last fire …
Influences Of Clarification Technology On Clarification Effect And Quality Of The Fermented Wine With Lycopus Lucidus Turcz, Huang Xiao-Lan, He Xu-Feng, Zhou Xiang-De, Wu Rong, Xiong Shuang, Yang Qin
Influences Of Clarification Technology On Clarification Effect And Quality Of The Fermented Wine With Lycopus Lucidus Turcz, Huang Xiao-Lan, He Xu-Feng, Zhou Xiang-De, Wu Rong, Xiong Shuang, Yang Qin
Food and Machinery
Objective: This study aimed to find the best clarifying method of fermented wine by using L. lucidus Turcz and improve its quality and stability. Methods: The gelatin clarification method, bentonite clarification method, chitosan clarification method, heat treatment method, membrane filtration method and static clarification at different temperatures were used to treat the wine fermented with L. lucidus Turcz. As an evaluation index for the clarification effect, the best clarification method and related parameters were selected by combining turbidity, color, light transmittance, the content of alcohol, total acid, total sugar, caffeic acid and rosmarinic acid, and sensory scores. Results …
Quality Evaluation Of Different Varieties Of Yangzhou Orchid Dry Based On Sensory ProLe Analysis, Entropy Weight Method And Grey Interconnect Degree Analysis, Xie Cheng-Cheng, Chen Jia-Min, Cao Zhong-Wen
Quality Evaluation Of Different Varieties Of Yangzhou Orchid Dry Based On Sensory ProLe Analysis, Entropy Weight Method And Grey Interconnect Degree Analysis, Xie Cheng-Cheng, Chen Jia-Min, Cao Zhong-Wen
Food and Machinery
Objective: The quality characteristics of Yangzhou orchid dry were evaluated scientifically. Methods: Using sensory prole analysis, 14 sensory quality descriptors such as golden, oily, fried fragrance and fragrance were obtained from the initial screening by the M value method. Using correlation analysis and principal component analysis to screen out the core evaluation indexes. The entropy weight method was to assign weight to each index. And the grey correlation degree method was to comprehensively evaluate the quality. Results: The results showed that the strong bite, supple, fragrant and oily were identified as the key sensory descriptors for the …
Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts, Wu Yong-Xiang, Yong Zhang, Wang Yin, Wu Li-Ping, Hu Chang-Yu
Refining And Quality Analysis Of Fish Oil From Mandarin Fish Viscera Byproducts, Wu Yong-Xiang, Yong Zhang, Wang Yin, Wu Li-Ping, Hu Chang-Yu
Food and Machinery
Objective: To optimize the refining process of crude fish oil from mandarin fish viscera and to improve the quality of fish oil. Methods: With phosphoric acid volume fraction, addition amount of NaOH and activated clay as influencing factors, the acid value and peroxide value as the evaluation indexes, the refining process was optimized by Box-Behnken response surface analysis. The sensory quality, physicochemical indexes and fatty acid composition of fish oil before and after refining process were analyzed. Results: The optimal refining conditions were obtained as follows, phosphoric acid volume fraction of 50%, addition amount of 2% NaOH, …
Research Progress On Anti-Fatigue Function Of Marine Bioactive Substances, Xiao Mei-Fang, Wang Li, Tian Hao-Ran, Liu Bin, Zeng Feng
Research Progress On Anti-Fatigue Function Of Marine Bioactive Substances, Xiao Mei-Fang, Wang Li, Tian Hao-Ran, Liu Bin, Zeng Feng
Food and Machinery
This review summarizes the mechanism of fatigue and the research achievements of active components in anti-fatigue such as polysaccharides and peptides from marine organisms in recent years. Finally, discussed the shortcomings and future direction of development of marine bioactive substances.
Research Progress On Active Components And Comprehensive Utilization Of Rubus Chingii Hu, Chen Kui-Lin, Huang Da-Rong, Huang Shao-Jie, Yan Jing, Zhang Hui-Ying, Du Bing
Research Progress On Active Components And Comprehensive Utilization Of Rubus Chingii Hu, Chen Kui-Lin, Huang Da-Rong, Huang Shao-Jie, Yan Jing, Zhang Hui-Ying, Du Bing
Food and Machinery
This review summarized the latest research progress on the active components and comprehensive utilization of R. chingii Hu, and points out that the active components and functional characteristics of R. chingii Hu should be further explored, and it should be widely used in the fields of medical care, food and daily chemical products.
Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie
Research Progress Of The Application Of Clarification And Decolorization Techniques In Sugarcane Sugar Production, Xu Wen-Ting, Wang Zhou, Chen Guo-Qiang, Zhou Zhi-Ruo, Chen Wen-Jie
Food and Machinery
In this review, the clarification and decolorization of sugar solution in the process of sugar production was summarized. The research status of various clarification and decolorization techniques such as adsorption, oxidation and filtration in sugar production process and the deficiencies of existing methods in production and popularization, were compared and introduced. In addition, the research direction of the clarification technology in sugar industry was discussed.
Variation Offood Brittleness Of The Fruit And Vegetable Slicesduring Hotair Drying Process, Wu Xu-Yao, Ma You-Chuan, Huang Wen-Ying, Ma Xin, Wu Zhong-Hua
Variation Offood Brittleness Of The Fruit And Vegetable Slicesduring Hotair Drying Process, Wu Xu-Yao, Ma You-Chuan, Huang Wen-Ying, Ma Xin, Wu Zhong-Hua
Food and Machinery
Objective：Aims at the brittleness regulation of fruitand vegetable slices during hotair drying process.Methods：Thisarticle takes fresh potatoes and bananas as the researchmaterials， adopts mechanical and acoustic measuring devices tocollect mechanical and acoustic signals generated by the fruit andvegetable slice samples at the mechanical compression mode，which were collected at different drying times during the hotairdrying process of 80℃， to comprehensively evaluate the fragility of the fruit and vegetable slices.Results：The acoustic emission(AE) signal of the potato slice appeared the drying time of45min， and its AE energy increased gradually with the increaseof drying time.The stress increased rapidly and then …
Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan
Effects Of Silver Carp Drying Process On Quality And Content Of Advanced Glycation End Products, Luan Ao-Nan, Wang Chuan-Yang, Kevin Li, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong, Li Yan
Food and Machinery
Objective:The effect of dried silver carp process on quality and safety was studied. Methods: Taking the fresh silver carp as the raw material, the curing concentration (NaCl), curing temperature, curing time, drying temperature and drying time as investigating factors, investigated the effects of different processing conditions on the rehydration rate, color, texture and AGEs formation. Results: The concentration of curing salt and drying temperature had significant effects on the sensory evaluation of dried fish products (P＜0.05), and the optimal processing conditions obtained were curing concentration of 9%, curing temperature of 4 ℃, curing time of 3 h, …
Beef Quality Recognition Based On Classification Feature Extraction And Deep Learning, Wang Xin-Long, Li Xiang
Beef Quality Recognition Based On Classification Feature Extraction And Deep Learning, Wang Xin-Long, Li Xiang
Food and Machinery
Objective: To reduce the influence of data difference and spectral feature redundancy on beef quality recognition. Methods: A beef quality recognition method based on classification feature extraction and deep learning was proposed. The spectral feature extraction method of classified beef was designed, and the improved DPeak algorithm was used for adaptive clustering analysis of spectral data to realize the difference analysis of data. The objective function of beef spectral feature extraction was defined and solved by discrete lion swarm algorithm. The optimal spectral feature subset of each classification was extracted to minimize feature redundancy. The improved lion swarm algorithm (ILSO) …
Expression Method Of Hand-Painted Illustration In Food Packaging Design, Liu Da-Lin, Zhao Li-Na
Expression Method Of Hand-Painted Illustration In Food Packaging Design, Liu Da-Lin, Zhao Li-Na
Food and Machinery
This paper introduces the concept, origin and expression form of hand-painted illustration, analyzes the application value of hand-painted illustration in food packaging design, and studies the application of hand-painted illustration in food packaging design from four aspects: history and culture, humor and interest, emotional expression and brand concept, which provides a reference for different types of food packaging design.
Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli, Ren Yang-Ying, An Yue-Qi, Dang Mei-Qi, Yang Mei, Xu Guo-Dong, Xiong Shan-Bai
Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli, Ren Yang-Ying, An Yue-Qi, Dang Mei-Qi, Yang Mei, Xu Guo-Dong, Xiong Shan-Bai
Food and Machinery
Objective:This study aimed to increase the diversity of surimi products and promote the industrialized production of high-quality traditional food. Methods:Using frozen surimi and chicken breast as raw materials, double-protein vermicelli was prepared by extrusion molding. The effects of raw material composition on the quality of double-protein vermicelli were studied by measuring its holding capacity, pulping value, color, stretch, texture and sensory evaluation. Results: The optimal mixing ratio of surimi and chicken was 8∶2, and the optimal amount of water was 20%. The tensile strength, tensile deformation and total sensory scores of the dual protein fish filaments prepared under …
Effects Of Coconut Powder On Thermomechanical Rheology Properties Of Wheat Flour, Li Ming, Sheng Zheng, Li Ze-Jun, Zhang Hai-Hua
Effects Of Coconut Powder On Thermomechanical Rheology Properties Of Wheat Flour, Li Ming, Sheng Zheng, Li Ze-Jun, Zhang Hai-Hua
Food and Machinery
Objective: In order to develop coconut utilization in wheat dough products, the effects of coconut powder on the thermomechanical rheology properties of wheat flour was studied. Methods: Freeze dried coconut flour and wheat flour were mixed in different proportions, then mixed flour was analyzed by GB/T 37511—2019 of Mixolab mixing instrument. Results: The changes of the properties of gluten and starch in wheat flour were analyzed and discussed respectively. It was found that coconut powder had great effects on the properties of both starch and gluten. As the increase of coconut powder, the water absorption of mixed …
Determination Of Nine Mineral Elements In Infant Formula Milk Powder By Rapid Wet Digestion-Inductively Coupled Plasma Optical Emission Spectrosmetry, Chen Hui, Guo Xing-Xin, Peng Jia-Li, Tao Li-Ping, Wu Hai-Zi
Determination Of Nine Mineral Elements In Infant Formula Milk Powder By Rapid Wet Digestion-Inductively Coupled Plasma Optical Emission Spectrosmetry, Chen Hui, Guo Xing-Xin, Peng Jia-Li, Tao Li-Ping, Wu Hai-Zi
Food and Machinery
Objective: This study aimed to provide a rapid and efficient pretreatment method to detect the mineral elements in infant formula milk powder. Methods: Low-temperature rapid wet digestion (digesting temperature was 120 ℃ and digesting time was 90 min) combined with the inductively coupled plasma optical emission spectroscopy (ICP-OES) was used to determine the concentrations of K, Na, Ca, Mg, P, Fe, Zn, Cu, and Mn in infant formula milk powder. Results: The linear correlation coefficients of standard curves for these nine elements were all over 0.999 9. This method was verified by the reference materials in infant …
Research On Food Parallel Robot Grasping Technology Based On Ipso-Bpnn-Pid Control, Huang Chong-Fu, Chang Yu, Liu Li-Chao
Research On Food Parallel Robot Grasping Technology Based On Ipso-Bpnn-Pid Control, Huang Chong-Fu, Chang Yu, Liu Li-Chao
Food and Machinery
Objective: In order to solve the problems of low efficiency and poor precision of parallel robot in food sorting. Methods: Based on the structure of the food sorting system, a moving target grasping strategy of delta robot based on Improved BP neural network and PID control is proposed. The improved particle swarm optimization algorithm is used to optimize the initial weight of BP neural network, and the optimized BP neural network is used to adjust the PID control parameters in real time. The performance of this method is analyzed by experiments, and its superiority is verified. Results: …
Anti Oxidant Capacity And Immuno Enhancing Act Ivity Oflycium Bar Barum Protoplasm, Yang Lu, Zhao Ran, Wu Zhen-Huai, Yuji An-Qiang, Yaang Jia-Mei
Anti Oxidant Capacity And Immuno Enhancing Act Ivity Oflycium Bar Barum Protoplasm, Yang Lu, Zhao Ran, Wu Zhen-Huai, Yuji An-Qiang, Yaang Jia-Mei
Food and Machinery
Objective：This study focused on the antioxidant andimmune enhancing effects of L.bar barumpu ree.Methods：Theantioxidant capacity of L.bar barum puree was measured byes-tab lishing an acute liver injury model.The immune activity of L.bar barum protoplasmwas evaluated by measuring the index ofimmune organs， the content of serum hemolysin and the degreeof plantar thickening.Results：Both low and medium doses of L.bar barum puree could significantly increase the content of glut a-thione peroxidase(GSH PX) in serum(P＜0.05， P＜0.01) andglutathione(GSH) in liver tissue(P＜0.05) ， and significantlydecrease the content ofprotein carbonyl in liver tissue ofmicewith acute alcoholic liver injury(P＜0.05， P＜0.01)andthecontent of malondialdehyde(MDA) (P＜0.05， P＜0.01) …
Monitoring System Of Daqu Fermentation Humidity Based On Improved Ssa Optimization Prediction Model, Liao Jun-Jie, Hu Guang-Zhong, Xia Qiu, Zhu Wen-Chang, Bin Qiu-Yue
Monitoring System Of Daqu Fermentation Humidity Based On Improved Ssa Optimization Prediction Model, Liao Jun-Jie, Hu Guang-Zhong, Xia Qiu, Zhu Wen-Chang, Bin Qiu-Yue
Food and Machinery
Objective: Solve the problems of difficulties of Daqu fermentation detection, judge the fermentation state judgement, and controlling. Methods: The Tent-SSA optimized BP neural network algorithm Daqu fermentation humidity prediction model and dynamic threshold control algorithm were proposed to realize real-time judgment of Daqu state and Daqu fermentation control during Daqu fermentation process. Results: The error predicted by The simulation prediction model for humidity prediction had low error (0.596%), good robust performance and fast convergence speed. Conclusion: The Daqu monitoring system based on this model is accurate and reliable.
Effect Of Thawing Methods On Water Retention And Quality Of Ship-Borne Ultra-Low-Temperature Squid Muscle, Wang Jin, Gao Xue-Hui, Chen Yun-Yun, Yu Hai-Xia, Gao Fei, Zhang Xiao-Jun
Effect Of Thawing Methods On Water Retention And Quality Of Ship-Borne Ultra-Low-Temperature Squid Muscle, Wang Jin, Gao Xue-Hui, Chen Yun-Yun, Yu Hai-Xia, Gao Fei, Zhang Xiao-Jun
Food and Machinery
Objective: This study aimed to explore the best thawing method of squid in storage and processing. Methods: Three kinds of squid were thawed by four thawing methods: low temperature thawing, ultrasonic thawing, flowing water thawing and hydrostatic thawing. The changes of sensory quality, texture characteristics, thawing loss rate, cooking loss rate, volatile base total nitrogen (TVB-N value), thiobarbituric acid value (TBARS value) and salt-soluble protein content (SSP value) of different squid were investigated during the thawing process. Results: Ultrasonic thawing took the shortest time, but thawing loss rate was high and the juice loss was serious; The …
Optimization And Application Of Miqu Prepared By Rhizopus Oryzae From Medium-High Temperature Daqu, Huang Ke-Yi, Deng Jie, Wei Chun-Hui, Huang Zhi-Guo, Shi Xuan-Chao, Ren Zhi-Qiang
Optimization And Application Of Miqu Prepared By Rhizopus Oryzae From Medium-High Temperature Daqu, Huang Ke-Yi, Deng Jie, Wei Chun-Hui, Huang Zhi-Guo, Shi Xuan-Chao, Ren Zhi-Qiang
Food and Machinery
Objective: A microbial enhancer with high-yield glucoamylase was developed from medium-high temperature Daqu and applied to the brewing of Daqu Baijiu for the yield increasing. Methods: Strains with high yield of glucoamylase was isolated from medium-high temperature Daqu and used to make Miqu. Miqu was employed as an enhanced starter in the brewing of Daqu Baijiu, and the yield of Baijiu were tested. Results: A strain M-1 with higher glucoamylase production was isolated and identified as Rhizopus oryzae. The results of the optimized conditions for Miqu making was as follows: bran and rice (2∶8), moisture content …
Recent Progress Of Weissella, Liu Chang-Lei, Wen Yu-Ping, Li Guan-Yang, Jin Qing
Recent Progress Of Weissella, Liu Chang-Lei, Wen Yu-Ping, Li Guan-Yang, Jin Qing
Food and Machinery
Summarizes Weissiella spp. including the isolation and identification, biological properties, acid tolerance, bacterial inhibition, extracellular polysaccharide production, probiotic properties, histological studies, and food and pharmaceutical applications, and provides suggestions for the development and utilization of Weissiella spp.
Countermeasures For Hotel Catering Safety Management Under The Normalization Of Epidemic Prevention And Control, Chen Guo, Zhang Li, Zhang Lan-Jun
Countermeasures For Hotel Catering Safety Management Under The Normalization Of Epidemic Prevention And Control, Chen Guo, Zhang Li, Zhang Lan-Jun
Food and Machinery
Based on the current situation, this article starts from the safety prevention and control pressure faced by the hotel and catering industry under the normalization of epidemic prevention and control, analyzes the current situation of hotel catering, and clarifies the safety responsibility of hotel catering and the significance of ensuring food safety in catering links. The practical work of safety prevention and control in the catering industry puts forward the practical and feasible safety management countermeasures.
Digital Innovation In The Supply Chain Of The Beer Industry In The Post-Epidemic Period, Zhang Yuan-Ji
Digital Innovation In The Supply Chain Of The Beer Industry In The Post-Epidemic Period, Zhang Yuan-Ji
Food and Machinery
In view of the uncertainty of the post-epidemic situation, this paper puts forward the question of how to deal with the risks of the beer industry supply chain. Based on the research on the supply chain and the digitalization of the supply chain, the current situation of the beer industry supply chain is analyzed, and five aspects of mechanism countermeasures are given.
International Experience And Enlightenment Of Operation Management Of Whole Grain Food Labeling: Evidence From Whole Grain Stamp, Huang Ze-Ying, Huang Bei-Xun
International Experience And Enlightenment Of Operation Management Of Whole Grain Food Labeling: Evidence From Whole Grain Stamp, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
This study summarized the whole grain stamp operation management experience of Oldways whole grains council. It was found that there were 100%, 50%+, basic types of the whole grain stamps. There was a strict requirement of labeling application and its review process and clear label use regulations. The use value of labeling was publicized by online and offline media and cooperation with governments. Therefore, the standard management of the whole grain food labeling format, supervision of enterprises' use of labeling, publicity and education of the whole grain food labeling should be paid attention.
Legal Regulation Of Food Safety Information Sharing In Online Direct Selling Of Edible Agricultural Products, Jiang Ding, Chen He-Fang
Legal Regulation Of Food Safety Information Sharing In Online Direct Selling Of Edible Agricultural Products, Jiang Ding, Chen He-Fang
Food and Machinery
There are some problems in the legal regulation of safety information sharing, such as the lack of necessary standards and norms, the lack of effective guarantee for the authenticity of food safety information sharing and the lack of corresponding accountability system for improper information sharing.In this regard, we can optimize and construct the legal regulation of food safety information sharing in online direct selling of edible agricultural products from the aspects of building a unified food safety information sharing standard for online direct selling of agricultural products, building a diversified information sharing supervision mechanism combining the government, network platform and …
Study On The Three-Level Synergy Mechanism Of Regional Public Brand Of Agricultural Products, He Jie, Zhang Xi-Hua, Wan Jin, Tang Gui-Zhen, He Guo-Qing
Study On The Three-Level Synergy Mechanism Of Regional Public Brand Of Agricultural Products, He Jie, Zhang Xi-Hua, Wan Jin, Tang Gui-Zhen, He Guo-Qing
Food and Machinery
Through combing the collaborative mode among the three-level brands of 'city-county-enterprise' in Zhejiang Province, this review explores how to get out of the conflict among the main levels of regional public brands under the background of common prosperity, effectively promote the industrial revitalization and common prosperity in the regional plate, and provide reference and guidance for the management collaborative innovation of regional public brands of all-class agricultural products.
Research On Main Components, Bioactivities Of Staphylea Bumalda Dc. And Its Development And Application Progress, Me Ya-Mei, Jing Ji-Yue, Ling Jia-Cheng, Wang Wen-Shu
Research On Main Components, Bioactivities Of Staphylea Bumalda Dc. And Its Development And Application Progress, Me Ya-Mei, Jing Ji-Yue, Ling Jia-Cheng, Wang Wen-Shu
Food and Machinery
In this review, the nutritional components such as protein, amino acids, vitamins, polysaccharides and oil were discussed. The active components, including phenols, flavonoids, triterpenes and the bioactivities such as antioxidant, hypoglycemic and neuroprotection were summarized, the application of S. bumalda DC. as a new raw food material and functional food were also prospected.
Progress In Food Safety Rapid Analysis Based On Deoxyribozyme, Zeng Yu, Chen Wei-Ju, Quan Ke, Lei Yan-Li
Progress In Food Safety Rapid Analysis Based On Deoxyribozyme, Zeng Yu, Chen Wei-Ju, Quan Ke, Lei Yan-Li
Food and Machinery
The article expounds the structure and activity of DNAzyme, and reviews the application progress of DNAzymes in the detection of heavy metal ions, pathogenic bacteria, microbial toxin and other illegal chemical components in food. The challenges faced by DNAzymes in the actual detection of food harmful substances are analyzed and summarized, and future development prospect in rapid and on-site detection are prospected.