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 1441 - 1470 of 4798
Full-Text Articles in Food Biotechnology
Research On Packaging Design Innovation Of Chongqing Hot Pot Under Single Economy, Zhang Da-Lu, Tang Lan-Ling
Research On Packaging Design Innovation Of Chongqing Hot Pot Under Single Economy, Zhang Da-Lu, Tang Lan-Ling
Food and Machinery
Chongqing hot pot has seized the tide of “single economy” and changed the dining form of hot pot with many people eating, and then broke the traditional consumption scene of hot pot. The packaging of Chongqing hot pot gradually developed to miniaturization and convenience and reflected the emotional resonance with consumers in the packaging. Moreover, it presented the social attributes of the packaging, and met the consumption needs of consumers. “Single economy” and chongqing hot pot, the two completely different attributes of the individual integration, promote the future development of Chongqing hot pot packaging design.
Flat Design Style And “National Tide” Trend In Light Food Packaging, Xu Hai-Bo, Wu Yu-Qing
Flat Design Style And “National Tide” Trend In Light Food Packaging, Xu Hai-Bo, Wu Yu-Qing
Food and Machinery
Analyzed the current situation of the light food market, expounded the flat design style and expression of light food packaging, proposed that the "national tide" culture fits the aesthetic orientation of the new generation of consumers in the light food market, and looked forward to the light food market The integration trend of "national tide" culture and flat design style in the packaging design process.
Localization Tendency And Correction Of Chinese Cultural Characteristics In Export Food Packaging, Yang Mei-Jun
Localization Tendency And Correction Of Chinese Cultural Characteristics In Export Food Packaging, Yang Mei-Jun
Food and Machinery
The localization tendency of Chinese cultural characteristics in export food packaging can be effectively corrected from the dimensions of accurately expressing Chinese cultural characteristics, strengthening deep integration into Chinese cultural characteristics, and deeply cultivates the application thickness of elements with Chinese cultural characteristics.
Construction Of Quality Change And Oxidation Kinetics Model Of Lard During Storage, Liu Shan-Shan, Shen Yue, Huang Xian-Qing, Meng Shao-Hua, Song Lian-Jun, Zhao Jian-Sheng, Qiao Ming-Wu
Construction Of Quality Change And Oxidation Kinetics Model Of Lard During Storage, Liu Shan-Shan, Shen Yue, Huang Xian-Qing, Meng Shao-Hua, Song Lian-Jun, Zhao Jian-Sheng, Qiao Ming-Wu
Food and Machinery
Objective: In order to understand the influence of different storage temperatures on lard oxidation, a temperature-based lard oxidation kinetic model was constructed to realize the rapid prediction of temperature-based lard quality. Methods: Stored the lard at 50, 60, 70 ℃. During lard storage, the peroxide value （POV） of lard fat, Thiobarbituric acid value （TBARs） and acid value （acid value, AV） and other indicators were regularly measured, and the oxidation kinetic model between each indicator and storage temperature and storage time was established. Results: Under the same temperature, the oxidation degree of lard deepened with the increase of time, and the …
Effect Of Perilla Extract On The Oxidative Stability Of Schizochytrium Oil, Lin Rong-Fang, Gao Li-Wei, Xu Meng-Hao, Zhao Xiang-Zhong
Effect Of Perilla Extract On The Oxidative Stability Of Schizochytrium Oil, Lin Rong-Fang, Gao Li-Wei, Xu Meng-Hao, Zhao Xiang-Zhong
Food and Machinery
Objective: The effect of perilla extract on the stability of Schizochytrium oil was investigated. Methods: With peroxide value, malondialdehyde value, anisidine value, and conjugated diene value as evaluation indicators, the effects of different concentrations of perilla extract, 0.04% tea polyphenols and 0.02% TBHQ on the oxidation stability of Schizochytrium oil was explored by forced oxidation method, respectively. A gas-mass spectrometry was used to detect the changes of fatty acid composition in Schizochytrium oil. Results: After 15 d of forced oxidation, the content of unsaturated fatty acids in the 0.10% perilla extract group was increased by 16.91%, compared to the blank …
Apple Surface Defect Detection Method Based On Fusion Of Infrared And Visible Images, Wang Yun-Peng, Si Hai-Ping, Song Jia-Zhen, Wan Li
Apple Surface Defect Detection Method Based On Fusion Of Infrared And Visible Images, Wang Yun-Peng, Si Hai-Ping, Song Jia-Zhen, Wan Li
Food and Machinery
Objective: To solve the current situation of manual screening in most cases of Chinese apple classification. Methods: The infrared and visible image fusion algorithm based on multi-scale transformation was used to fuse the collected visible image and infrared image of the apple to obtain a more intuitive fusion image with defect characteristics, and performed image preprocessing operations on the image to obtain a binary value. The image data set was transformed, and then the AlexNet model of the convolutional neural network was used to train, verify and detect the previous Apple surface defect data set. Results: The detection method has …
Fatty Acid Composition Analysis And Antioxidant Activity Of Watermelon Seed Oil, Pan Peng-Hui, Luo Wei-Qiang, Mo Dan, Pang Xiao
Fatty Acid Composition Analysis And Antioxidant Activity Of Watermelon Seed Oil, Pan Peng-Hui, Luo Wei-Qiang, Mo Dan, Pang Xiao
Food and Machinery
Objective: This study focused on the fatty acid composition and antioxidant activity of watermelon seed oil. Methods: The watermelon seed oil was extracted by Soxhlet extraction from the watermelon seed, then the watermelon seed oil was esterified. Thereafter, the components and the contents of watermelon seed oil were analyzed and detected used the method of gas chromatography-mass spectrometry (GC-MS), and the antioxidant activity of watermelon seed oil was studied by measuring its ability to reduce iron ions and scavenge DPPH radical, hydroxyl radical and superoxide anion. Results: The results of GC-MS showed that there were 6 fatty acids in watermelon …
Preparation Of Schizonepeta Polysaccharide And Its Effect On Antimicrobial Activity Of The Juice Of Lily Schizonepeta Pear, Cao Yang, Zhang Li-Fang, Jia Chun-Feng
Preparation Of Schizonepeta Polysaccharide And Its Effect On Antimicrobial Activity Of The Juice Of Lily Schizonepeta Pear, Cao Yang, Zhang Li-Fang, Jia Chun-Feng
Food and Machinery
Objective: The preparation of polysaccharide from Schizonepeta tenuifolia and its effects on the antibacterial activity of the juice of lily-schizonepeta -pear were studied, in order to expand its application in drinks. Methods: The optimal preparation technology of polysaccharide from S. tenuifolia was studied by orthogonal test. The effect of schizonepeta polysaccharide on antimicrobial activity of the juice of lily-schizonepeta -pear was determined by filter paper disc-agar diffusion method. Results: The results showed that the optimal extraction conditions of schizonepeta polysaccharide were as follows: solid-liquid ratio 1∶30 (g/mL), temperature 60 ℃, extraction time 2 h. The extraction yield of polysaccharide was …
Extraction Process Optimization, Composition Analysis Of Volatile Oil From Perilla Frutescens Leaf And Its Antioxidant Activity, Qi Fu-You, Jian Shun-Hua, Liu Yin, Duan Li-Ping, Wu Zhao
Extraction Process Optimization, Composition Analysis Of Volatile Oil From Perilla Frutescens Leaf And Its Antioxidant Activity, Qi Fu-You, Jian Shun-Hua, Liu Yin, Duan Li-Ping, Wu Zhao
Food and Machinery
Objective: The research aimed to optimize the supercritical CO2 extraction process of volatile oil from Perilla frutescens leaf and enhance the practical value of Perilla frutescens. Methods: The optimal parameters for extraction of volatile oil from Perilla frutescens leaf was predicted by single factor experiments （extraction pressure, extraction temperature, extraction time and CO2 flow） and response surface methodology. Then the gas chromatography-mass spectrometry （GC-MS） was applied to determine the chemical components of volatile oil from Perilla frutescens leaf. In addition, its antioxidant activity was explored with the scavenging capacity on DPPH· and ·OH radicals. Results: The optimal process …
Study On Processing Technology Of Chili Flavor Beef Tallow And Its Volatile Compounds Analysis, Li Dong, He Xin-Yi, Li Yun, Yao Di
Study On Processing Technology Of Chili Flavor Beef Tallow And Its Volatile Compounds Analysis, Li Dong, He Xin-Yi, Li Yun, Yao Di
Food and Machinery
Objective: To expand the application of beef tallow, optimize the technology of chili-flavored beef tallow, study the extraction process, and provide technical support for the processing and application of beef tallow. Methods: The effects of mass ratio, heating temperature and heating time on the quality of chili-flavored beef tallow were studied by using acid value and peroxide value as indexes. The physical and chemical indexes and volatile components in the extraction process were also systematically studied. Results: The results showed that the quality and chili-flavored beef tallow was better under the conditions of mass ratio of 20∶100, heating temperature of …
Preparation Technology Optimization And Quality Analysis Of Sugarcane Molasses Cooking Wine, Wu De-Guang, Hu Zhi-Hui, Liu Guang-Xin, Shi Wei
Preparation Technology Optimization And Quality Analysis Of Sugarcane Molasses Cooking Wine, Wu De-Guang, Hu Zhi-Hui, Liu Guang-Xin, Shi Wei
Food and Machinery
Objective: A new cooking wine was developed using sugarcane molasses as raw material. Methods: The single factor experiment was used to investigate the optimal composition of yeast mash in the brewing process, and the molasses fermented wine was used as liquor base of cooking wine, prepared in a 5 L automated fermenter under the optimized process condition. The optimal decolorization conditions of activated carbon were screened by using orthogonal test, while the single factor experiment was used to determine the optimal added proportion of the flavoring agents. Results: The optimal composition of the yeast mash in the brewing process of …
Study On Tobacco Leaf Availability During Threshing And Redrying Process Based On Optimal Combination Weighting, Li Shu-Hao, Hou Kai-Hu, Deng Chao, Chen Xing-Hou, Liu Ya-Qin, Zhang Ji-Wu, Sun Hao-Wei
Study On Tobacco Leaf Availability During Threshing And Redrying Process Based On Optimal Combination Weighting, Li Shu-Hao, Hou Kai-Hu, Deng Chao, Chen Xing-Hou, Liu Ya-Qin, Zhang Ji-Wu, Sun Hao-Wei
Food and Machinery
Objective: In order to further improve the reliability and scientificity of tobacco usability evaluation results in threshing and re-drying process, and to enhance the value of tobacco purchased by cigarette enterprises. Methods: An optimal combination weighting method based on moment estimation theory was proposed to evaluate the availability of chemical components in tobacco leaves. First, based on the subjective and objective weights, with the objective of minimizing the deviation between the combined weights and the subjective weight, the relative importance coefficient of the subjective weights and objective weight was solved to determine the optimal combined weights of chemical indexes. Second, …
Optimization Of The Formula Of Highly Elastic Vegetarian Sausage, Qin Jian-Peng, Ma Xiao-Xiao, Yu De-Yang, Chen Yuan-Yuan, Ma Li-Zhen
Optimization Of The Formula Of Highly Elastic Vegetarian Sausage, Qin Jian-Peng, Ma Xiao-Xiao, Yu De-Yang, Chen Yuan-Yuan, Ma Li-Zhen
Food and Machinery
Objective：
Research Progress In Aptasensors For The Detection Of Kanamycin Residues In Animal-Derived Foods, Ma Jing-Yi, Tian Bing, Wang Xin, Tao Xiao-Qi
Research Progress In Aptasensors For The Detection Of Kanamycin Residues In Animal-Derived Foods, Ma Jing-Yi, Tian Bing, Wang Xin, Tao Xiao-Qi
Food and Machinery
The research progress in aptasensors for the detection of kanamycin residues in animal-derived foods was summarized. The principles of the colorimetric, fluorescent, electrochemical methods, and surface-enhanced raman scattering and so on were outlined. Then the advantages and drawbacks of the above detection methods, and aptamer sequences used were summarized. Moreover, the development of aptasensors for kanamycin detection was prospected.
Application And Progress Of Molecularly Imprinted Sensors In Mycotoxins Detection, Ding Tong-Ying, Yuan Hang
Application And Progress Of Molecularly Imprinted Sensors In Mycotoxins Detection, Ding Tong-Ying, Yuan Hang
Food and Machinery
This article reviews the principle and classification of molecularly imprinted sensors （MIS）, focuses on the research results and application status of MIS in mycotoxin detection, and provides reference for better application of MIS to its future development direction.
Application Progress Of Chromatographic Technology In The Separation And Purification Of Flavonoids, Yang Fa-Rong, Jing Lian-Peng, Gu Li-Li, Shang Guan-Lan, Li Rui-Dong
Application Progress Of Chromatographic Technology In The Separation And Purification Of Flavonoids, Yang Fa-Rong, Jing Lian-Peng, Gu Li-Li, Shang Guan-Lan, Li Rui-Dong
Food and Machinery
In this review, the application of chromatographic techniques in the separation and purification of flavonoids was summarized. The usage of column chromatography, pre-high-performance liquid chromatography, thin-layer chromatography, supercritical fluid chromatography, high-speed countercurrent chromatography and a combination of multiple chromatography methods were also reviewed. The development direction of preparative liquid chromatography columns, the optimization of solvent system for high-speed countercurrent chromatography, and the use of multi-dimensional chromatography systems were prospected.
Research On Functional Activities Of Organic Acids In Edible Plant Ferment, Huang Ying, Ren Ting-Yuan, Wan Hong-Qiong, Xie Jiao
Research On Functional Activities Of Organic Acids In Edible Plant Ferment, Huang Ying, Ren Ting-Yuan, Wan Hong-Qiong, Xie Jiao
Food and Machinery
The composition of organic acids in enzyme products and their dynamic changes during fermentation process were reviewed, and the function activities of organic acids in enzyme products beneficial to human health, such as antioxidant, adjustment of intestinal flora, enhancement of satiety, anti-tumor, etc were summarized. Moreover, the evaluation system and mechanism of organic acids in edible enzymes were proposed to be further studied.
Research Progress On The Application Of Blending Automation In The Production Of Baijiu, Han Qiang, Liu Xin, Zhou Yong-Shuai, Tuo Xian-Guo, Zhang Liang
Research Progress On The Application Of Blending Automation In The Production Of Baijiu, Han Qiang, Liu Xin, Zhou Yong-Shuai, Tuo Xian-Guo, Zhang Liang
Food and Machinery
The article briefly describes the blending process and its importance in the production process of Baijiu, and elaborates on the current status of the application of blending recipes, automation control, computers and other technologies in the blending of Baijiu; addresses the current difficulties in blending research and implementation, summarises the shortcomings at this stage from both the researcher's and the company's perspectives, and provides an outlook on future directions for improvement.
The Development Experience And Enlightenment Of American Nutrition Facts Panel, Huang Ze-Ying, Huang Bei-Xun
The Development Experience And Enlightenment Of American Nutrition Facts Panel, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
Our study collected material and information of the nutrition facts panel from the official website of Food and Drug Administration in America and authoritative literatures, and elaborated the evolution, publicity and education of the nutrition facts panel, implementation effect and deficiency, American front of package labels related to the nutrition facts panel, and comparison with the nutrition facts table in China. Moreover, the successful experience and enlightenments were summarized, and the advice for improving the nutrition facts table in China was also proposed.
Analysis Of Volatile Aroma Components Of Ampelopsis Grossedentata Tea With Different Processing Technology Based On Gc-Ms Combined With Roav, Zhang Jin-Cheng, Yu Ji, Ma Cheng-Jin, Yao Mao-Jun, Wu Zhu-Qing
Analysis Of Volatile Aroma Components Of Ampelopsis Grossedentata Tea With Different Processing Technology Based On Gc-Ms Combined With Roav, Zhang Jin-Cheng, Yu Ji, Ma Cheng-Jin, Yao Mao-Jun, Wu Zhu-Qing
Food and Machinery
Objective: This study aimed to explore the influence of processing technology on characteristic aroma components of Ampelopsis Grossedentata tea. Methods: Four different samples of A. Grossedentata were prepared by traditional processing technology, black tea processing technology, green tea processing technology and dark tea processing technology, and the key flavor compounds of different samples were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry combined with relative odor activity （ROAV）, taking the naturally dried A. Grossedentata leaves as control. Results: A total of 37 volatile flavor compounds were detected from 4 kinds of A. Grossedentata tea samples and control samples, among …
Prediction Model Building For Finished Tobacco Quality Based On Miv-Bp Neural Network, Zhuo Ming, Wang Peng, Wang Kai-Kui
Prediction Model Building For Finished Tobacco Quality Based On Miv-Bp Neural Network, Zhuo Ming, Wang Peng, Wang Kai-Kui
Food and Machinery
Objective: The simulation and prediction model between the process of silk making and the quality of finished tobacco was established. Methods: The average influence value method was used to screen the process parameters in the process of making silk, and then a simulation model of the key process parameters of the silk and the quality of the final tobacco was constructed through the Back-Propagation neural network. Results: Comparing the simulated data with the measured data, the average relative error of the simulated prediction of the filling value was 3.16%; the average relative error of the simulated prediction of the whole …
Reconstruction Of Branded Leisure Food Supply Chain Under The Background Of Business Model Innovation, Li Xia, Lu Yue, Li Feng-Ting, Wang Pei-Pei
Reconstruction Of Branded Leisure Food Supply Chain Under The Background Of Business Model Innovation, Li Xia, Lu Yue, Li Feng-Ting, Wang Pei-Pei
Food and Machinery
The paper proposed that branded leisure food companies should keep up with the pace of business model innovation, reduce production costs, expand product sales channels and improve logistics efficiency by analyzing the problems of traditional Branded Leisure Food Supply Chain（BLFSC） under the E-commerce model. Additionally, it is pointed out that branded leisure food companies urgently need restructure and improve the overall circulation efficiency of BLFSC under the background of innovative business models.
How Are Agricultural Research Projects Conceiving Innovation? An Assessment Of The European Union Multi-Actor Projects, Samuel Brea Martinez-Collado
How Are Agricultural Research Projects Conceiving Innovation? An Assessment Of The European Union Multi-Actor Projects, Samuel Brea Martinez-Collado
Graduate Theses and Dissertations
Horizon research programs are the European Union’s lighthouse for innovation and research concerning the agri-food chain, the management of natural resources, and the bioeconomy. Their innovation strategy approach is one that pursues the practical application of the research via the collaboration of all actors involved. Such strategy is the reflection of a Multi-Actor Approach as their procedure to enhance innovation. This paper presents the main trends and directions 101 Multi-Actor Projects (MAPs) are following on said approach towards innovation. The analysis is based on the use of well-defined “pathways” and “measures” proposed in the Guidelines for Evaluation of Innovation in …
Enhancing Hydroxyl Radical Production In Ozone Water By New Type Static Mixer, Liu Xin-Yu, Zhang Bo-Wen, Cui Zheng-Wei
Enhancing Hydroxyl Radical Production In Ozone Water By New Type Static Mixer, Liu Xin-Yu, Zhang Bo-Wen, Cui Zheng-Wei
Food and Machinery
Objective: A new type of static mixer to enhance the ozone gas-liquid phase mass transfer was established in this study. Methods: The effects of different ozone gas flow rates, liquid flow rates and liquid temperature on the concentration of ozone liquid phase and the generation of hydroxyl radicals were investigated, and were compared with the microporous aeration method and the circulating jet method. Results: With the increase of the gas-liquid flow rate, the ozone water saturation concentration and the hydroxyl radical concentration both increased; as the temperature increased, the ozone water saturation concentration decreased, but the hydroxyl radical concentration increased. …
Optimization Of Cellulase Hydrolysis Process Of Rice Bran Dietary Fiber And Its Functional Properties, Liu Yan-Lan, Liu Shuang, Lin Ben-Ping, Li Yan-Yun, Yi Cui-Ping
Optimization Of Cellulase Hydrolysis Process Of Rice Bran Dietary Fiber And Its Functional Properties, Liu Yan-Lan, Liu Shuang, Lin Ben-Ping, Li Yan-Yun, Yi Cui-Ping
Food and Machinery
Objective: To study the technological conditions of preparing rice bran dietary fibers by cellulase hydrolysis, and analyze the reasons for the difference in the functional properties of different rice bran dietary fibers. Methods: Single factor experiment was used to optimize the process conditions. The chemical composition, oil holding capacity and sodium cholate adsorption capacity of rice bran dietary fibers were measured. And the microstructures of rice bran dietary fibers were observed by scanning electron microscope. Results: When the dosage of cellulase was 100 U/g, the reaction time was 5 hours, and the ratio of material to liquid （m rice bran …
The Influence Of Modifying Methods On The Adsorption Of Methylene Blue By Moringa Oleifera Seed Shelling Biochar, Dong Cheng, Li Mei-Ping, Guo Cai-Xia, Yu Li-Gang
The Influence Of Modifying Methods On The Adsorption Of Methylene Blue By Moringa Oleifera Seed Shelling Biochar, Dong Cheng, Li Mei-Ping, Guo Cai-Xia, Yu Li-Gang
Food and Machinery
Objective: The adsorption performance of the seed-shell biochar from Moringa oleifera prepared under different technological conditions on methylene blue was investigated in this study. Methods: The magnetic seed shelling biochar (Fe3O4-MOS) and modified seed shelling biochar (KOH-MOS) were prepared by ultrasonic-assisted K2CO3-Fe3O4 co-impregnation pyrolysis and KOH impregnation pyrolysis at 1 000 ℃, respectively. The physicochemical properties of the samples were characterized by XRD, SEM and FTIR. On this basis, the adsorption characteristics of the two kinds of biochar for methylene blue (MB) solution were determined by equilibrium adsorption method. …
Effects Of Different Fixation Methods On The Quality Of Green Tea Processed By Purple Bud Leaves, Song Xian-Ying, Huang Yan-Mei, Cui Li-Dan, Xiao Wen-Jun, Gong Zhi-Hua
Effects Of Different Fixation Methods On The Quality Of Green Tea Processed By Purple Bud Leaves, Song Xian-Ying, Huang Yan-Mei, Cui Li-Dan, Xiao Wen-Jun, Gong Zhi-Hua
Food and Machinery
Objective: To explore the best fixation method of purple bud green tea. Methods: Using two or three leaves and a bud of self-selected purple bud strain 9803 as raw materials, fresh leaves were treated by microwave, pan-frying, steam and hot air to prepare green tea, and the representative green tea samples were selected for sensory evaluation and quality analysis of taste and aroma. Results: Among the four methods of fixation, the comprehensive score of sensory evaluation of microwave green tea was the highest (89.65), and the main physical and chemical components of microwave green tea, water extract, tea polyphenols, anthocyanins, …
Screening Of Lactobacillus Paracasei Hcs17-040 With Triglyceride Tunction And Study On Its Probiotic Characteristics, Yu Ping, Cao Lan, Jiao Yan-Ping, Zhao Di, Min Xiang-Bo
Screening Of Lactobacillus Paracasei Hcs17-040 With Triglyceride Tunction And Study On Its Probiotic Characteristics, Yu Ping, Cao Lan, Jiao Yan-Ping, Zhao Di, Min Xiang-Bo
Food and Machinery
Objective: This study focuses on obtaining a Lactobacillus strain for degrading triglyceride. Methods: Lactocillus was isolated from human breast milk and the faeces of healthy infants in this study, and their triglyceride degradability was determined by single reagent （GPO-PAP） method. The strains with strong degradation ability of triglyceride were selected for morphological, physiological, biochemical and 16S rDNA identification, and their tolerance to acid, bile salt and gastrointestinal juice was determined. Results: A strain of Lactobacillus Paracasei was isolated and then named as HCS17-040 （CGMCC No 19747）, and its degradation rate of triglyceride was （42.80±1.79）%; the survival rates of the strain …
Determination And Correlation Analysis Of Organic Acids In Green Plum With Different Maturity In Different Regions, Zhao Xu-Zhu, Xia Chen, Zhu Yong-Qing, Chen Jian, Chen Yu
Determination And Correlation Analysis Of Organic Acids In Green Plum With Different Maturity In Different Regions, Zhao Xu-Zhu, Xia Chen, Zhu Yong-Qing, Chen Jian, Chen Yu
Food and Machinery
Objective: The organic acid content of green plum was determined, and the correlation between them was analyzed to provide basic data for further processing of products in Dazhou, Sichuan. Methods: The content of organic acids in green plum with different maturity was determined by HPLC, and the correlation of oxalic acid, tartaric acid, malic acid, ascorbic acid, L-lactic acid, acetic acid, citric acid, succinic acid, oleanolic acid and ursolic acid was analyzed. Results: In the same area, citric acid and malic acid in the fully ripe green plum in Jingshi town were higher than those in the seven ripe green …
Studies On Metabolites And Functions Of Soy-Based Plant Fermentation Broth, Li Zhi-Fang, Zuo Zhao-Hang, Wang Ying, Zhang Yu, Wang Di
Studies On Metabolites And Functions Of Soy-Based Plant Fermentation Broth, Li Zhi-Fang, Zuo Zhao-Hang, Wang Ying, Zhang Yu, Wang Di
Food and Machinery
Objective: To explore the changes of metabolites and antioxidant activity of soybean based plant fermentation broth during fermentation. Methods: The experiment was conducted to prepare the compound fermentation liquid from kidney beans and soybean by fermentation of yeast, Lactobacillus and other probiotics, The pH value, total acid, reducing sugar, soluble solids, total phenol, flavone content and antioxidant activity in the fermentation process were analyzed. Results: The pH value of fermentation broth decreased with the extension of fermentation time and gradually stabilized at about 3.55, the total acid content increased from 0.13 mg/mL to 0.43 mg/mL, and the soluble solid content …