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 2011 - 2040 of 4798
Full-Text Articles in Food Biotechnology
Application Of Lactobacillus Plantarum In Improving The Quality Of Tobacco Leaves From Different Regions, Qin Ming-Juan, Chen Sen-Lin, Zhao Qiang-Zhong, Peng Chen, Jin Bao-Feng, Tao Hong
Application Of Lactobacillus Plantarum In Improving The Quality Of Tobacco Leaves From Different Regions, Qin Ming-Juan, Chen Sen-Lin, Zhao Qiang-Zhong, Peng Chen, Jin Bao-Feng, Tao Hong
Food and Machinery
Single factor combined with orthogonal test was employed to optimize the best technology for fermentation of tobacco leaves by Lactobacillus plantarum in this study. The chemical components, aroma substances and sensory evaluation of fermented tobacco leaves were analyzed. The optimal fermentation technology of tobacco leaves by L. plantarum was achieved when the addition of L. plantarum, glucose syrup and soy protein peptide was 0.80‰, 5.0‰, and 0.05‰ respectively, with fermentation for 8 days. The starch content of tobacco leaves decreased to the most significantly, and 9 kinds of new volatile aroma substances were detected. The content of nicotine decreased …
Characteristic Analysis Of Heat-Not-Burn Cigarette Tobacco Materials, Yang Xue-Yan, Wen Guang-He, Li Feng, Rao Guo-Hua, Ken Sheng-Ye, Duan Qin, Jin Yun-Feng, Gao Chao
Characteristic Analysis Of Heat-Not-Burn Cigarette Tobacco Materials, Yang Xue-Yan, Wen Guang-He, Li Feng, Rao Guo-Hua, Ken Sheng-Ye, Duan Qin, Jin Yun-Feng, Gao Chao
Food and Machinery
In order to deeply understand the characteristics of heat-not-burn (HNB) cigarette tobacco materials prepared by different processes and their effects on the characteristics of cigarette products, four kinds of sheets with different flavors prepared respectively by rolling press (RP) , slurry process (SP), paper-making process (PP) and air-laid process (AP) were analyzed by chemical composition analysis, thermal cracking analysis and thermal weight analysis. The results are as follows. ① RP and SP tobacco materials had a low fiber content and tight structure, while PP and SP tobacco materials had a relatively high fiber content and loose structure. ② Water content …
Recent Advances In Pretreatment Techniques To Improve The Emulsifying Property Of Proteins, Wang Yun-Tao, Wang Ying-Juan, Bai Yan-Hong
Recent Advances In Pretreatment Techniques To Improve The Emulsifying Property Of Proteins, Wang Yun-Tao, Wang Ying-Juan, Bai Yan-Hong
Food and Machinery
The latest physicochemical pretreatment technologies to improve the emulsifying properties of proteins and the corresponding mechanisms were summarized, including the physical modification such as ultrasound, high pressure homogenization, extrusion cooking, and swirl cavitation, and chemical modification methods such as pH shifting, phosphorylation modification, and enzymatic modification. Moreover, this review also included the synergistic effects of the above methods to modify proteins and the related mechanisms and the future research prospects of the protein modification.
Research Progress On Application Of Polyoxometalates In Food Preservation, Zhou Feng, Zhang Jia-Wen, Liu Hai-Xiong, Hu Jia-Miao
Research Progress On Application Of Polyoxometalates In Food Preservation, Zhou Feng, Zhang Jia-Wen, Liu Hai-Xiong, Hu Jia-Miao
Food and Machinery
This paper comprehensively expounds the research achievements on the biological activity of polyoxometalates at home and abroad in recent years, and points out the research progress of the application of polyoxometalates in the field of food preservation based on their anti-bacterial and enzyme-inhibitory activities. The application trend and research direction of polyoxometalate in food industry are also prospected.
Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya, Xiao Shuang-Ling, Teng Jie
Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya, Xiao Shuang-Ling, Teng Jie
Food and Machinery
A variety of bioactivities induding papaya alkaloids, rutin, benzyl isothiocyanate, carotenoids in Papaya (Carica Papaya L.) were investigated in this study. Some of these compounds exhibited a broad array of pharmacological activities in gastrointestinal protection, hepatoprotective effect, anti-inflammatory, weight loss and beauty, anti-cancer, anti-bactericidal and antioxidation properties. This review summarizes the research progress of main bioactive substances, anticancer functions in different parts of papaya, and its wide application prospects in food industry, pharmaceutical industry and health care industry were proposed.
New Progress On Anti-Obesity Effect And Mechanism Of Pu’Er Tea, Yi Juan, Liu Miao
New Progress On Anti-Obesity Effect And Mechanism Of Pu’Er Tea, Yi Juan, Liu Miao
Food and Machinery
his review summarizes probable mechanisms and their clinical researches on anti-obesity effect of Pu’er tea. Additionally, those comparative studies of anti-obesity of Pu’er tea and other tea categories, raw and ripened Pu’er tea are discussed. The development prospect and research trend of anti obesity of Pu’er tea are described.
Effects Of Low Temperature And Low Voltage Electrostatic Field Treatment Combined With Microporous Pe Film Packaging On Storage Quality Of Different Maturity Lingwu Long Jujube, Yang Ya-Li, Liu Hui-Yan, Fang Hai-Tian, Zhang Hao-Yu, Li Jin-Na, Zhang Guang-Di
Effects Of Low Temperature And Low Voltage Electrostatic Field Treatment Combined With Microporous Pe Film Packaging On Storage Quality Of Different Maturity Lingwu Long Jujube, Yang Ya-Li, Liu Hui-Yan, Fang Hai-Tian, Zhang Hao-Yu, Li Jin-Na, Zhang Guang-Di
Food and Machinery
Lingwu long jujube with different maturity levels (semi-red period, 2/3 red period and full red period) as research material, the method of low temperature and low voltage electrostatic field combined with PE film bag was used to.preserve the freshness of the jujube fruits. During the storage period, the changes of physical and chemical properties of Lingwu long jujube fruits such as ascorbic acid (VC), total acid (TA), soluble solids (TSS), hardness and weightlessness rate, and sensory evaluation were investigated. As results, Lingwu long jujube fruits in full red and half-red periods had a shorter fresh-keeping period, with a faster softening …
Recent Progress In Marine Natural Products Intervention In Inflammatory Bowel Disease, Li Ming-Shuang, Yang Xi-Hong, Che Hong-Xia, Xie Wan-Cui
Recent Progress In Marine Natural Products Intervention In Inflammatory Bowel Disease, Li Ming-Shuang, Yang Xi-Hong, Che Hong-Xia, Xie Wan-Cui
Food and Machinery
In this article, the recent research progress and therapeutic mechanism of marine-derivedactive substance against inflammatory bowel disease are reviewed.The multiple action targets of macromolecular active substances under the existing experimental model are proposed. And the possibility and potential mechanism of fatty acids, polysaccharides, biological peptides and other substances as adjuvant therapy of inflammatory bowel disease are discussed, which will hopefully provide a theoretical basis for the high value utilization of seafood and the development of supplements for inflammatory bowel disease.
Effect Of Sodium Chloride On Starch Properties From Different Adzuki Bean Varieties, Zhang Jing-Yi, Zhai Ai-Hua, Zhang Dong-Jie
Effect Of Sodium Chloride On Starch Properties From Different Adzuki Bean Varieties, Zhang Jing-Yi, Zhai Ai-Hua, Zhang Dong-Jie
Food and Machinery
The effects of sodium chloride on the properties of starch paste were studied by analyzing the size, viscosity, regeneration, enthalpy and gelatability of starch paste after adding sodium chloride. The results showed that the starch in da hong pao with low amylose content showed higher initial temperature, final viscosity and enthalpy of gelatinization than that in baoqing and pearl, with lower peak viscosity and smaller particle size; After the addition of 2% sodium chloride, the average particle size, peak viscosity, attenuation value and rejuvenation value of the three kinds of red bean starch gelatinized decreased significantly (P＜0.05). Gelatinization temperature and …
Determination Of Polycyclic Aromatic Hydrocarbons In Gum-Based Chewing Tobacco By Gc-Ms/Ms, Cai Jie-Yun, Wang Hui-Ping, Liu Wei, Gu Jian-Long, Sun Hao-Wei, Zhang Ke, Long Jie, Li Chao
Determination Of Polycyclic Aromatic Hydrocarbons In Gum-Based Chewing Tobacco By Gc-Ms/Ms, Cai Jie-Yun, Wang Hui-Ping, Liu Wei, Gu Jian-Long, Sun Hao-Wei, Zhang Ke, Long Jie, Li Chao
Food and Machinery
In this study, an inter-standard quantitative method was used for determination of PAHs in gum-based chewing tobacco by GC-MS/MS. Under the control of the optimized experimental conditions, the LODs and the LOQs of 19 target PAHs could achieve 0.04~0.14 ng/mL and 0.14~0.46 ng/mL, respectively, while the linear correlation efficiencies were larger than 0.998 for all PAHs. With three different adding-levels, the recovery rates for all PAHs ranging from 92.26% to 109.46%. And the Intra-assay and Inter-assay precisions for the PAHs were 0.77%~3.85% and 1.57%~4.86%, respectively. The method developed was reliable and suitable for routine analysis of PAHs, and was verified …
Quality Change And Shrinkage Model Of Kiwi During Freeze Drying And Vacuum Microwave Combined Drying, Lian Miao-Miao, Duan Xu, Huang Lue-Lue, Lin Hui-Yan
Quality Change And Shrinkage Model Of Kiwi During Freeze Drying And Vacuum Microwave Combined Drying, Lian Miao-Miao, Duan Xu, Huang Lue-Lue, Lin Hui-Yan
Food and Machinery
Kiwifruits were respectively dried by freeze-drying and vacuum-microwave combined drying, with different microwave power (0.25, 0.30 and 0.39 W/g). In combination with the shrinkage ratio, sensory quality, color difference, rehydration ratio and porosity of kiwifruit in the drying process, the drying characteristics, pore structure and shrinkage characteristics of kiwifruit pieces in the drying process were analyzed, and the shrinkage model of kiwifruit pieces in the process of FD pretreatment vacuum microwave drying was established. The results showed that the drying characteristics of kiwifruit slices changed with the different power of microwave, and the higher the microwave power could cause higher …
Optimization Of Modifying Kiwifruit Peel Dietary Fiber With A Colloid Mill, Wu Hai-Yu, Gong Lin-Ling, Yang Wan-Gen
Optimization Of Modifying Kiwifruit Peel Dietary Fiber With A Colloid Mill, Wu Hai-Yu, Gong Lin-Ling, Yang Wan-Gen
Food and Machinery
Using water retention capability and oil-binding capability as indices, the effects of the factors such as insert spacing of colloid mill, ratio of liquid to solid and milling time on the indices were evaluated, and the optimal conditions of the modification were obtained by a Box-Behnken experiment. The results showed that the optimal modification conditions were: insert spacing of 13 μm, ratio of liquid to solid of 90∶1 (mL/g) and milling time of 7.5 min. After crushing under such conditions, the KPDF had an average particle size (D50) of 58 μm, lower than that before modification by 94.42%; …
Functional Components, Health Function And Utilization Of Blueberry, Jin Yong-Xue, Feng Jian-Guo, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong
Functional Components, Health Function And Utilization Of Blueberry, Jin Yong-Xue, Feng Jian-Guo, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong
Food and Machinery
The main functional components, health care function, and application status of blueberry in food, medicine, cosmetics and other fields were reviewed, and the research direction of blueberry processing is to improve the polyphenol retention rate was also proposed.
Experience And Reference Of Food Traffic Light Signpost Labeling System In United Kingdom, Huang Ze-Ying
Experience And Reference Of Food Traffic Light Signpost Labeling System In United Kingdom, Huang Ze-Ying
Food and Machinery
The latest information and data of the traffic light signpost labeling system from the official website of British government were collected in this review. Moreover, the origin of the system, the content and format of the labeling, the steps of displaying the nutrition information of the labeling, and the implementation effect of the labeling system were expounded, and then its experience and deficiencies of this system were summarized. Finally, our study will help to enlighten the improvement of Chinese-specific FOP labeling system.
Determination Of Residence Time Distribution And Its Influencing Factors During Twin Screw Extrusion, Cui Wei-Zhen, Tao Hai-Teng, Cui Bo
Determination Of Residence Time Distribution And Its Influencing Factors During Twin Screw Extrusion, Cui Wei-Zhen, Tao Hai-Teng, Cui Bo
Food and Machinery
Residence time distribution is an important parameter to characterize the flow state of materials during twin screw extrusion, which is closely related to the quality formation of extruded materials. The paper introduced the measurement method of residence time distribution by indicator method and parameters. The impacts of temperature, moisture, screw configuration, die hole, feeding speed and screw speed on residence time distribution in twin-screw extrusion process were analyzed. Due to the complex structure of food ingredients (e.g. starch, protein), researches on determination methods and influencing factors need to be further improved.
Study On Subtractive Technology Of Allergic Protein In Cod, Zhou Dan, Zheng Jian-Xian, Deng Wen-Ting
Study On Subtractive Technology Of Allergic Protein In Cod, Zhou Dan, Zheng Jian-Xian, Deng Wen-Ting
Food and Machinery
The effects of different reducing sugars, heat treatment temperatures, and processing methods on the removal of parvalbumin from the crud extrarts were studied by using Maillard reaction.The results showed that the content of parvalbumin in Maillard reaction products (MRPs) was significantly reduced when injecting the xylose solution into the fish at 100 ℃. Moreover, the MRPs had brownish yellow color and sauce flavor. Applying the experimental conditions to the production process of cod dried fish, a cod product with a lower parvalbumin content could be obtained.
Effects On Flavor And Baking Characteristics Of Whole Wheat Bread By Fermented Sourdough With The Mixed Culture, Zou Qi-Bo, Cheng Xin, Chen Cheng, Yang Wen-Dan, Zhang Bin-Le, Zhou Li-Yuan, Huang Jin-Xin, Chen Jun-Min, Huang Wei-Ning
Effects On Flavor And Baking Characteristics Of Whole Wheat Bread By Fermented Sourdough With The Mixed Culture, Zou Qi-Bo, Cheng Xin, Chen Cheng, Yang Wen-Dan, Zhang Bin-Le, Zhou Li-Yuan, Huang Jin-Xin, Chen Jun-Min, Huang Wei-Ning
Food and Machinery
In this study, lactic acid bacteria (LAB), Weissella cibaria and Kluyveromyces marxianus were mixed and fermented. The symbiosis of the two strains was studied by measuring strain growth curve. Compared the baking and flavor characteristics between mixed bacteria fermentation (MBF) and single bacteria fermentation of whole wheat bread by analyzing cellulase activity and production of exopolysaccharide (EPS). Results: Compared with the cell counts of single bacteria fermentation [LAB: 9.51 lg (CFU/g), yeast: 8.21 lg (CFU/g)], the cell counts of LAB and yeast in the MBF reached 9.61 and 8.09 lg (CFU/g), respectively, indicating that the two strains had a good …
Cell Surface Structure Of Lactic Acid Bacteria And Its Interaction With Gastrointestinal Tract, Ding Shi-Yao, Lei Wen-Ping, Liu Cheng-Guo, Dai Zhi-Yong, Wang Jia-Qi, Zhou Hui
Cell Surface Structure Of Lactic Acid Bacteria And Its Interaction With Gastrointestinal Tract, Ding Shi-Yao, Lei Wen-Ping, Liu Cheng-Guo, Dai Zhi-Yong, Wang Jia-Qi, Zhou Hui
Food and Machinery
This article reviews the surface structure of LAB and their positive effects derived from their interaction with the gastrointestinal tract. Some lactic acid bacteria (LAB) can colonize the human gastrointestinal tract (GIT) and exert their physiological functions beneficial to the host. Among them, the surface structure of LAB cells can promottheir survival and colonization in the GIT, and many physiological functions are also related to surface structure.
Preparation Of Selenium Nanoparticles Based On Fish Gelatin Dispersion System And Investigation Of Their Anti-Oxidant Activities, Du Peng-Cheng, Wang Hui, Hu Yue-Ming, Tu Zong-Cai
Preparation Of Selenium Nanoparticles Based On Fish Gelatin Dispersion System And Investigation Of Their Anti-Oxidant Activities, Du Peng-Cheng, Wang Hui, Hu Yue-Ming, Tu Zong-Cai
Food and Machinery
Selenium nano particles (SeNPs) were prepared using fish gelatin dispersion system, and its particle size, morphology, and digestive stability were studied by dynamic light scattering (DLS) and scanning electron microscopy (SEM). The antioxidant capacity of SeNPs were determined. The results showed that fish gelatin was excellent dispersion system for preparation of SeNPs. The particle size of SeNPs and its morphology was barely affected by the concentration of fish gelatin dispersion system. Moreover, SeNPs presented good antioxidant ability. Among them, the DPPH radical scavenging ability of SeNPs prepared by 1.000%, 0.500%, 0.125% fish gelatin dispersion system, and IC50 value were 1.846 …
Effects Of Moisture And Tissue Changes On Tenderness Of Boiledfish During Microwave Cooking, Chen Jia-Qi, Liu Tian-Yi, Jia Yu-Ze, Xia Shu-Qin, Zhang Xiao-Ming, Wang Xing-Wei, Wang Xue-Jiao
Effects Of Moisture And Tissue Changes On Tenderness Of Boiledfish During Microwave Cooking, Chen Jia-Qi, Liu Tian-Yi, Jia Yu-Ze, Xia Shu-Qin, Zhang Xiao-Ming, Wang Xing-Wei, Wang Xue-Jiao
Food and Machinery
In order to explore the causes of fish tenderness changes during microwave cooking of boiled fish, the physical property analysis method can be used to characterize the maximum shear force of fish meat, and it can also be analyzed from the perspectives of water state, protein denaturation and microstructure by method of measurement like Low field nuclear magnetic resonance(LF -NMR). The results showed that at the first stage of microwave heating (150 s), the connective tissue in fish meat was rapidly broken, and the sarcoplasmic protein was almost denatured completely. Part of the bound water was converted into immobilized water, …
Effect Of Addition Of Wheat Kojiqu On Brewing And Flavor Of Yellow Rice Wine, Zhang Jing, Liu Shuang-Ping, Zhou Zhi-Lei, Mao Jian
Effect Of Addition Of Wheat Kojiqu On Brewing And Flavor Of Yellow Rice Wine, Zhang Jing, Liu Shuang-Ping, Zhou Zhi-Lei, Mao Jian
Food and Machinery
The effect of different amount of wheat koji on conventional physical and chemical parameters, organic acid, free amino acid and volatile composition during yellow rice wine fermentation were studied, and experiment of fermentation was compared with enzyme preparations. The result indicated the amount of wheat koji had significant influence on total acid, amino acid nitrogen, organic acid, free amino acid compounds and volatile flavor compounds, with less influences on pH value and reducing sugar content. The contents of amino acid nitrogen, alcohol, organic acid, free amino acid and volatile flavor compounds in the enzyme fermentation samples were found significantly lower …
Effect Of Refining On Main Physical And Chemical Indexes And Volatile Components Of Beef Tallow, Liu Jia-Min, He Xin-Yi, Liu Xiao-Dong, Yan Xi-Chun, Liao Zhen-Yu
Effect Of Refining On Main Physical And Chemical Indexes And Volatile Components Of Beef Tallow, Liu Jia-Min, He Xin-Yi, Liu Xiao-Dong, Yan Xi-Chun, Liao Zhen-Yu
Food and Machinery
The effect of refining on main physical and chemical indexes and volatile components of beef tallow was investigated. The acid value, peroxide value, iodine value, fatty acid composition and aroma composition of beef tallow were analyzed during the refining. The results showed that the acid value decreased first and then increased after the deacidification process, and the peroxide value increased, while the iodine value decreased. Throughout the refining process, the acid value of the beef tallow was 0.37 mg/g with the peroxide value of 0.057 5 g/100 g, and the iodine value of beef tallow was 12.47 g/100 g. There …
The Analysis Of Main Nutritional And Functional Components In Different Parts Of Fruit-Bodies And Embryo Of Dictyophora Rubrovolvata, Liang Ya-Li, Qin Li-Kang, Wang He-Zhu, Wen An-Yan, Yang Xu, Li Qi-Hua
The Analysis Of Main Nutritional And Functional Components In Different Parts Of Fruit-Bodies And Embryo Of Dictyophora Rubrovolvata, Liang Ya-Li, Qin Li-Kang, Wang He-Zhu, Wen An-Yan, Yang Xu, Li Qi-Hua
Food and Machinery
In order to reveal the nutritional functions of the fruit bodies and embryo of Dictyophora rubrovolvatas, analyzed the distribution of main components in each part. The results showed that polyphenols (2.43 mg GAE/g), flavones (1.95 mg/g), and vitamin B2 (1.04 μg/g) had the highest contents in the volva of fruit-bodies of Dictyophora rubrovolvata, while the protein and polyphenols had the highest contents in the pileus of fruit-bodies of Dictyophora rubrovolvata, with 27.66 g/100 g and 14.19 g/100 g, respectively. Among three parts of the embryo of Dictyophora rubrovolvata, the polyphenols content of indusium (stip) is the highest …
Study On Bile Tolerance, Acid Resistance And Cholesterol Lowering Ability Of 11 Strains Of Lactobacillus, Wang Huan
Food and Machinery
In this study, the biliary tolerance, acid resistance and cholesterol-lowering ability of 11 strains of Lactobacillus were studied, and the mechanism of removing cholesterol from Lactobacillus strains was explored. The cholesterol assimilation results determined by the difference in cholesterol content in the medium indicated that all Lactobacillus strains could assimilate cholesterol at a level of 12.03 to 32.25 μg/mL, and the cholesterol removal ability was related to the growth of the culture. The binding of cholesterol to lactobacilli cells was determined by growth, heat inactivation and dormant cells in phosphate buffer. The dry weight of cholesterol eliminated by heat and …
Effects On Erosion Of Human Enamel Simulants By Sports Drinks, Wang Jun-Ping
Effects On Erosion Of Human Enamel Simulants By Sports Drinks, Wang Jun-Ping
Food and Machinery
The ability of sports drinks for enamel corrosion was measured and evaluated in this study. A single-center-single-blind-random crossover design was performed to balance the residual effects of the 18 test results. The beverages used included beverages containing calcium and maltodextrin (test group), two kinds of sugar-containing sports drink products (containing calcium and positive control) and water (negative control). During the 15-day study period, subjects wore removable human enamel simulation samples and drank 250 mL of beverages 4 times a day. The loss of tooth enamel was measured using contact profilometers on days 5, 10 and 15. On the 15th day, …
Optimization On Qualitative Analysis Of Saccharides In Beer By Maldi-Tof Ms, Meng Xian-Ren, Xie Ming-Yong, Nie Shao-Ping, Wang Jun-Qiao
Optimization On Qualitative Analysis Of Saccharides In Beer By Maldi-Tof Ms, Meng Xian-Ren, Xie Ming-Yong, Nie Shao-Ping, Wang Jun-Qiao
Food and Machinery
In this study, the experimental condition for qualitative analysis of saccharides in beer was optimized by choosing different matrices, including. 2,5-dihydroxybenzoic acid (2,5-DHB), super DHB, 2,4,6-trihydroxyacetophenone, and setting different beer concentrations from undiluted to 1 000-fold dilution. Results indicated that 2,4,6-trihydroxyacetophenone was better than 2,5-dihydroxybenzoic acid and super DHB in the application of characterizing saccharides in beer by MALDI TOF MS. When the beer sample is diluted 10 times with 2,4,6-trihydroxyacetophenone as matrix, MALDI TOF MS performed well in qualitative analysis of saccharides in beer.
Uncertainty Evaluation For Determination Of Sibutramine In Health Foods By Liquid Chromatography-Tandem Mass Spectrometry, Wang Sai-Nan, Deng Ying-Chun, Gao Tian-Lan-Xing, Ren Meng-Ke, Wei Hua-Lin, Zhi Wen-Li, Guo Xu-Guang
Uncertainty Evaluation For Determination Of Sibutramine In Health Foods By Liquid Chromatography-Tandem Mass Spectrometry, Wang Sai-Nan, Deng Ying-Chun, Gao Tian-Lan-Xing, Ren Meng-Ke, Wei Hua-Lin, Zhi Wen-Li, Guo Xu-Guang
Food and Machinery
To evaluate the uncertainty of the determination of sibutramine content in health foods by liquid chromatography-tandem mass spectrometry. Methods according to BJS 201701 Determination of sibutramine in food,and the content of sibutramine in health foods was detected. According to the approach in measurement uncertainty and results indication(JJF 1059.1 2012), the uncertainty was analyzed, quantified and synthesized. When sibutramine content was 7.04 μg/g,the extended uncertainty was 0.197 μg/g (k=2) under the 95% confidence interval. The main influence factors of the uncertainties in the determination were standard curve fitting process.
Determination Of Purity Certified Reference Material Of Genistein And The Evaluation Of Its Uncertainty, Li Quan-Fa, Yu Han-Song, Wang Min, Zhou Jian
Determination Of Purity Certified Reference Material Of Genistein And The Evaluation Of Its Uncertainty, Li Quan-Fa, Yu Han-Song, Wang Min, Zhou Jian
Food and Machinery
The purity characterization method for genistein certified reference material was established, and the its uncertainty generated during characterization was evaluated. In this study, we qualitatively analyzed genistein samples by Fourier transform infrared spectroscopy, mass spectrometry, and nuclear magnetic hydrogen spectrometry. Thereafter, two independent methods were used in the purity measurement of certified reference material (CRM) of main components. Moreover, the uniformity, stability and the uncertainty introduced in the whole setting were evaluated. Finally, the purity of the genistein CRM was confirmed to be 99.6%, and the expanded uncertainty was 0.4% (k=2).
Determination Of Active Components In Ciqishencapsule And Its Safety Evaluation, Wang Xiao-Lin, Dai Li-Ying, Di Song, Zhong Fang-Li
Determination Of Active Components In Ciqishencapsule And Its Safety Evaluation, Wang Xiao-Lin, Dai Li-Ying, Di Song, Zhong Fang-Li
Food and Machinery
The ginsenoside in Ciqishen capsule was detected by using HPLC,and the polysaccharide was determined by UV. The safety of Ciqishen capsule were evaluated by the acute toxicity test in rats and mice, with the mutation tests of salmonella test (Ames test),the micronucleus tests of mice bone marrow polychromatic erythrocytes and the experiment of mouse sperm deformity, and the 30-day feeding test was used for toxicological study. The results showed that the average contents of ginsenoside and polysaccharide in Ciqishen capsule were 0.273,3.190 g/100 g. The acute toxicity result showed that the biggest tolerance dose of Ciqishen capsule on rats and …
Temperature Control System Of Beer Fermentation Based On Fuzzy Rbfnn-Pid, Hu Ya-Nan, Li Xin, Ning Kui-Wei, Zhao Jin-Wen
Temperature Control System Of Beer Fermentation Based On Fuzzy Rbfnn-Pid, Hu Ya-Nan, Li Xin, Ning Kui-Wei, Zhao Jin-Wen
Food and Machinery
Based on the fuzzy PID control algorithm, combined with the advantages of RBF neural network algorithm, a fuzzy RBFNN-PID control algorithm with logic judgment and self optimization is designed to realize the online optimal tuning of PID parameters. Taking CPU1214C and KP1500 touch screen as the core, the beer fermentation automatic control system and man-machine interface are designed. Matlab simulation and experimental results show that the control algorithm can improve the stability, model mismatch robustness and anti-interference ability of the temperature control system.