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Articles 3751 - 3780 of 4798
Full-Text Articles in Food Biotechnology
Effect Of Total Flavonoids From Perennial Lablab Sp. Hull On Immune Function In Mice, Cao Baiying, Jiang Xiujuan, Qi Yingxin, Chang Youquan
Effect Of Total Flavonoids From Perennial Lablab Sp. Hull On Immune Function In Mice, Cao Baiying, Jiang Xiujuan, Qi Yingxin, Chang Youquan
Food and Machinery
The effect of total flavonoids from Perennial Lablab sp. Hull(FPLH) on the immune function and antioxidant activity in vivo were studied. With index of immune organ, spleen lymphocyte proliferation function, phagocytic activity of macrophages, cytokine levels in serum(IFN-γ and IL-4), the activity of alkaline phosphatase in serum, the activity of SOD, GSH-Px and the level of MDA in serum as the evaluated indices, the immune function and antioxidant activities of FPLH in mice was studied. The results showed that the thymus index and spleen index of FPLH was higher than the control group by 12.34% and 8.67% respectively; the spleen …
Ultrasonic Enhancement Of Tartary Buckwheat Germination And The Production Of Nutrients In Sprouts, Wang Shunmin, Wang Jianfei
Ultrasonic Enhancement Of Tartary Buckwheat Germination And The Production Of Nutrients In Sprouts, Wang Shunmin, Wang Jianfei
Food and Machinery
Tartary buckwheat (Fagopyrum tataricum) seeds were treated using ultrasonic at different power and time and temperature. The exposed grains were germinated, then harvested after incubation on the 2rd, 4th, and 6th days. The effects of ultrasonic on the germination rate of the tartary buckwheat seeds and some nutrient compounds in the sprouts were detected, and the DPPH radical-scavenging activities of the seedlings were investigated. The results showed that with treatment of 280 W ultrasonic, at 20 ℃ for 35 min, the highest rates of initial (88.0%) and final (100.0%) germination were obtained after incubation. With the treatment of 240 W …
Ultrasonic-Assisted Extraction And Physicochemical Characteristics Of Collagen From Rabbit-Skin, Zhang Xiaojie, Zhang Yuhao, Ma Liang, Ma Mingsi, Zheng Hong, Sun Yi
Ultrasonic-Assisted Extraction And Physicochemical Characteristics Of Collagen From Rabbit-Skin, Zhang Xiaojie, Zhang Yuhao, Ma Liang, Ma Mingsi, Zheng Hong, Sun Yi
Food and Machinery
The application of ultrasonic irradiation to extract pepsin-soluble collagen from the skins of rabbit was investigated in this study. The results showed that the extraction rate of collagen using the ultrasonic irradiation was (83.69±0.51) % and the yield increased by 25% in comparison with the conventional pepsin isolation method. The result of polyacrylamide gel electrophoresis confirmed that the subunits structure of collagen using the ultrasonic irradiation was mainly of α1, α2 and β, without subunit degradation. Moreover, the ultraviolet spectrum exhibited a typical absorption peak at 217 nm, indicating that it greatly maintained the characteristics of type I collagen. Additionally, …
The Effect Of Different Hydrolloids On The Quality Of The Germinated Brown Rice Bread, Cao Lei, Xia Qing, Song Yu, Lu Chaoqun, Tao Shu, Liu Chao
The Effect Of Different Hydrolloids On The Quality Of The Germinated Brown Rice Bread, Cao Lei, Xia Qing, Song Yu, Lu Chaoqun, Tao Shu, Liu Chao
Food and Machinery
The effect of different hydrolloids on quality of the germinated brown rice (GBR) bread was investigated in this study, by adding different content of hydroxy propyl methyl cellulose, sodium alginate and xanthan gum. The results showed that different hydrolloids had different effects and suitable adding concentration on the bread. Compared with the GBR bread without any hydrolloids, the specific volume of bread increased by 25%, whereas its hardness decreased by 35%. However, the springiness and the cohesiveness increased by 9.5% and 9.8%, respectively, when added with 2% hydroxy propyl methyl cellulose in the bread. After adding 0.1% sodium alginate, the …
Optimization On Extrusion Process Ofaloe-Maize Blend By Linear Interpolation Method, Wei Hongyu, Luo Shaoming, Zhu Lixue, Zhou Yumei
Optimization On Extrusion Process Ofaloe-Maize Blend By Linear Interpolation Method, Wei Hongyu, Luo Shaoming, Zhu Lixue, Zhou Yumei
Food and Machinery
Aiming at the problem of low efficiency of by-product in aloe processing, the aloe leaves were dried，crushed and mixed with maize flour, and then were extruded to make aloe-maize health food. Single factor and five factors four levels orthogonal test were used to study the influence of process parameters on characteristics of the extruded products. Linear interpolation method was used to evaluate the products characteristics, and the process parameters were optimized: the feeding rate is 30 r/min, the screw speed is 115 r/min, the water content is 14%, the aloe content is 4% and the extrusion temperature is 150 ℃
Study On Technology Of Coagulated By Fermented Soybean Processing Waste Water, Xie Linglai, Zhao Liangzhong, Yin Lebin, Chen Chuqi, Zhou Juan, Zhu Dan
Study On Technology Of Coagulated By Fermented Soybean Processing Waste Water, Xie Linglai, Zhao Liangzhong, Yin Lebin, Chen Chuqi, Zhou Juan, Zhu Dan
Food and Machinery
Fermented soybean processing waste water was used as coagulant to produce tofu. On the basis of single factor experiments, the total acid of fermented soybean processing waste water, amount of fermented soybean processing waste water and the temperature of pointing soybean milk were main factors, taking the sensory evaluation score and springiness, and the coagulation conditions were optimized through response surface methodology. Results showed that the optimum coagulation parameters were as follows: the total acid of fermented soybean processing waste water 5.3 g/kg, the amount of fermented soybean processing waste water 29% and the temperature of pointing soymilk 76 ℃. …
Optimization Of Technological Conditions For Enzymatic Hydr Olysis Of Sweet Corn Pulp, Lu Manxia, Zhang Ling, Lin Zhisang, Wang Zeqi, Huang Xiaocui, Xie Huxi
Optimization Of Technological Conditions For Enzymatic Hydr Olysis Of Sweet Corn Pulp, Lu Manxia, Zhang Ling, Lin Zhisang, Wang Zeqi, Huang Xiaocui, Xie Huxi
Food and Machinery
The sweet corn juice was prepared by using double enzymes method, i.e. catalyzed by medium temperature α-amylase and saccharifying enzyme. The soluble solid matter content was analyzed as the basis of evaluation. The liquefaction process was investigated in solid-liquid ratio, medium temperature α-amylase dosage, enzymatic hydrolysis temperature and time on the amylolysis effect, and then the effects of the amount of saccharifying enzyme, saccharification temperature and time on the enzyme solution were also studied. On the basis of single factor experiments, the optimum technological conditions of double enzyme hydrolysis for sweet corn were optimized by orthogonal experiment. The results showed …
Research Progress Of Inonotusobliquus Polysaccharides, Chang Chen, Bao Yihong
Research Progress Of Inonotusobliquus Polysaccharides, Chang Chen, Bao Yihong
Food and Machinery
Inonotus obliquus polysaccharide is one of the major constituents of active components in Inonotus obliquus, which has important function on antioxidant, anti-tumor etc. and is one kind of potential health ingredients. Study the progresses of Inonotus obliquus polysaccharide, including the extraction, isolation, purification, identification, bioactivity and composition, and offer the futher researchs and prospects of Inonotus obliquus polysaccharide.
Statistics And Analysis Of Research Literature Of Genetically Modified Food In China, Wu Songfei, Fan Jinhua
Statistics And Analysis Of Research Literature Of Genetically Modified Food In China, Wu Songfei, Fan Jinhua
Food and Machinery
Based on the theories of statistics and econometrics, the research selected 341 CNKI research papers on Chinese genetically modified food, published during 1997 and 2016. It was pointed out that these published journals demonstrated a certain degree of concentration, core scholars carried out in-depth researches and research directions representing a certain degree of regularity and extensionality. The results showed that researches of domestic scholars on genetically modified foods tend to increase, while few research literatures on natural science were found. It was necessary that the researchers should commit to studying transgenic engineering technology. However, as social science research literature revealed, …
The Origin Of Ecological Liquor-Making And Its Industrial Thought, Yu Yougui, Zeng Hao
The Origin Of Ecological Liquor-Making And Its Industrial Thought, Yu Yougui, Zeng Hao
Food and Machinery
The ecological wine products as the center have been provided, and the new model of circular economy have also been built in the industry of ecological liquor-making. Ecological liquor-making embodied in the pursuit of harmony of economic, social and ecological benefits to achieve coordinated development between the human and the nature environment, between the brewing industry and natural environment, and between social and natural environment. It was contained that the harmony thought of Taoist culture, Marx's thought of ecological ethics, the whole idea of system theory, the sustainable development's thinking of scientific development views, and the beautiful Chinese thought of …
Analysis Of Current Situation And Development Tendency Regarding Marine Food Utilization And Processing Industry, Zhang Rongbin, Tang Xu
Analysis Of Current Situation And Development Tendency Regarding Marine Food Utilization And Processing Industry, Zhang Rongbin, Tang Xu
Food and Machinery
In this paper, it was elaborated the basic situation of marine biology resources and potential of sea food development in China, and the development status of marine food industry was also analyzed. It was summarized that the product category is simple and mainly focuses on frozen seafood. Moreover, the current products feature is of low added-value and utilization rate. Therefore, we raised kinds of restraining factors of seafood industry development in China, and discussed the future trend of seafood industry development in order to promote the marine livelihood and economy.
Effect Of Process Conditions Ongel Properties Of Egg White Silver Carp Surimi, Wang Xixi, Lin Chao, Li Xianghong, Xu Meiyu, Huang Qun, An Fengping
Effect Of Process Conditions Ongel Properties Of Egg White Silver Carp Surimi, Wang Xixi, Lin Chao, Li Xianghong, Xu Meiyu, Huang Qun, An Fengping
Food and Machinery
In order to improve the quality and add the value of silver carp surimi, the effect of different process conditions such as egg white powder, rinsing, heating, and frozen storage on gel properties of egg white silver carp surimi was investigated by using the texture profile analysis. The results showed that egg white powder had significant effect on gel strength with 7.0%. Silver carp surimi made by washing two times with water and one time with 1.0% NaCl solution, however, rinsing solution with Ca2+ was inadvisable. After processed under the heating method of 2-phase, 40 ℃ hot-watering for 60 …
Preparation And Properties Of Polyvinyl Alcohol Modified Non Woven Fabric Antibacterial Composite Membrane, Chen Jiyu, Yang Fuxin, Wei Lijuan, Du Yunpeng, Wang Haili
Preparation And Properties Of Polyvinyl Alcohol Modified Non Woven Fabric Antibacterial Composite Membrane, Chen Jiyu, Yang Fuxin, Wei Lijuan, Du Yunpeng, Wang Haili
Food and Machinery
ObjectiveTo research the method of preparing polyvinyl alcohol modified non woven fabric antibacterial composite membrane and properties of composite membrane. Methods Solution blended process was used in this experiment to mix PVA mother liquid with different antibacterial agent to make antibacterial PVA mother liquid. Then surface coating method was used to coat antibacterial mother liquid onto non woven fabric to make composite films after drying. Test and compare the properties of different composite films. Results SD-PVA/NWF composite film was better than PS-PVA/NWF and SB-PVA/NWF not only in water absorption property ,but also in tensile strength and optical performance; The type …
Effects Of Different Extrusion Conditions On Physicochemical Properties Of Potato Powder, Zhang Lilin, Zhang Yu, Zhang Hanyu
Effects Of Different Extrusion Conditions On Physicochemical Properties Of Potato Powder, Zhang Lilin, Zhang Yu, Zhang Hanyu
Food and Machinery
Several physicochemical properties of potato powder were studied, including the material moisture, extrusion temperature and screw speed's influence. The results indicated that with the increase of material moisture, the water-solubility, iodine blue value of potato powder decreasing, water-absorption, oil-absorption increasing, expansibility increased firstly and then decreased, which was the largest in moisture of 35%, while the gelatinization temperature decreased firstly then increased, and the peak, valley, final viscosity, gelatin increasing gradually. Thermal stability was the strongest in the moisture of 30%. With the increasing of extrusion temperature, the water-solubility, iodine blue value increased gradually, water-absorption, oil-absorption decreasing, and the expansibility …
Research On Bactericidal Treatment Of Rose Water And Storage Properties Of Its Sterilized Product, Cui Yan, Zhang Li, Zou Yue, Wu Jinhong, Yang Ying, Xie Fan, Wang Zhengwu
Research On Bactericidal Treatment Of Rose Water And Storage Properties Of Its Sterilized Product, Cui Yan, Zhang Li, Zou Yue, Wu Jinhong, Yang Ying, Xie Fan, Wang Zhengwu
Food and Machinery
Compared the sterilization effect and the volatile components loss of rose water after two different sterilization treatments, namely the ultra-high temperature (135 ℃, 5 s) sterilization and the high pressure processing (400 MPa, 15 min) sterilization. The storage stability of rose water in storage, which was sterilized by high pressure processing, was also studied. The result showed that high pressure processing sterilization had advantages over ultra-high temperature sterilization in the processing and production of rose water product. This study investigated several physicochemical properties of the rose water during storage period. The results showed that after the high pressure processing sterilization, …
Tomato Maturity Color Discrimination Based On Machine Vision, Bi Zhijian, Zhang Ruoyu, Qi Yanjie, Wu Yebei
Tomato Maturity Color Discrimination Based On Machine Vision, Bi Zhijian, Zhang Ruoyu, Qi Yanjie, Wu Yebei
Food and Machinery
Tomato quality is one of the most important factors ensured the consistency of tomato market factors. A color analysis method was proposed for classifying the fresh tomato, with reference to the national standard GB 8852—88, defining the classification standards of tomato maturity. In this study, tomato was divided into the four categories, full ripe, ripe, half ripe, and green ripe. RGB images of tomato were collected, removing the background and filtering de-noising, and then they were converted to HIS and HSV color models. Through the MATLAB programming, the mean values of the color components R, G, B, H, S, V, …
Study On Extraction Process And Antioxidant Activity Of Melanin From Tremella Fuciformis Residue, Shi Xuan, Yan Yu, Liang Xuming, Tan Hongjun, Yang Yong, Zhong Geng, Shi Wenjuan
Study On Extraction Process And Antioxidant Activity Of Melanin From Tremella Fuciformis Residue, Shi Xuan, Yan Yu, Liang Xuming, Tan Hongjun, Yang Yong, Zhong Geng, Shi Wenjuan
Food and Machinery
Melanin was extracted by alkali solution and acid extraction method with the assistance of microwave from Tremella fuciformis residue. The separation and purification was optimized. The spectral characteristics and antioxidant activities of melanin were researched. The results showed that the optimum process of extracting melanin from Tremella fuciformis residue by alkali solution and acid extraction method with the assistance of microwave were as follows: amount of extraction solvent to yield 1∶40, concentration of NaOH 1.75 mol/L, hydrolyzing time 2 h, microwave treatment time 60 s. In this condition color value of melanin extracted from Tremella fuciformis residue was 156.6, and …
Optimization For The Extraction Of Polysaccharides From Penicillium Camemberti And Its Antifreeze Activity, Liu Dong, Ye Hongling, Li Ping, Tan Wei
Optimization For The Extraction Of Polysaccharides From Penicillium Camemberti And Its Antifreeze Activity, Liu Dong, Ye Hongling, Li Ping, Tan Wei
Food and Machinery
In this paper, the single-factor and Box-Behnken experiments were employed to optimize the extraction parameters of intracellular polysaccharide (IPS) from Penicillium camemberti, i.e. liquid-solid ratio, extraction time and temperature, and the antifreeze activity of IPS was also evaluated. The results showed that the IPS could be best extracted with liquid-solid ratio 36.7∶1 (mL/g) at 89.6 ℃ for 123 min, and the yield of it was about 12%. In addition, the antifreeze activity of IPS was almost equal to glycerol, and the livabilities of Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium bifidum were significantly improved by 1%~2% IPS.
Effect Of Ultrasonic Treatment On Phenolic Compounds, Colour And Antioxidant Activity Of Black Rice Wine, Zhang Qingan, Shi Fangfang, Wang Xi, Fan Xuehui, Zhou Baolong
Effect Of Ultrasonic Treatment On Phenolic Compounds, Colour And Antioxidant Activity Of Black Rice Wine, Zhang Qingan, Shi Fangfang, Wang Xi, Fan Xuehui, Zhou Baolong
Food and Machinery
The effects of ultrasound irradiation were studied on the phenolic compounds, color and hydroxyl radical scavenging ability of black rice wine. The results showed that the total content of phenolic, flavonoids, anthocyanins and the scavenging capacity of hydroxyl radical for the black rice wine decreased after ultrasonic treatment, while the brightness (L*), redness (a*) and yellowness (b*) of wine color had some certain increasing. Furthermore, the total anthocyanins content highly correlated with the color of a* in the black rice wine under the ultrasound irradiation, which suggests that the total anthocyanins may contribute …
The Batch Fermentation Kinetics Of Mulberry Fruit Wine, Hu Yongzheng, Li Mingyuan, Li Mei, Ding Wenwu, Kang Ling, Wang Chong, Chen Jianhua, Li Chunmei
The Batch Fermentation Kinetics Of Mulberry Fruit Wine, Hu Yongzheng, Li Mingyuan, Li Mei, Ding Wenwu, Kang Ling, Wang Chong, Chen Jianhua, Li Chunmei
Food and Machinery
The laws of cell growth, product formation and substrate consumption during mulberry wine fermentation were studied with mulberry juice. The kinetic models were established through Logistic model equation to fit the curves of cell growth, product formation and substrate consumption. The results showed as follows: When the initial sugar concentration was 200 g/L, the inoculation of activated yeast was 5%, and the fermentation time lasted for 100 h at 28 ℃, the residual sugar concentration of fermentation broth decreased to 3.86 g/L, the number of yeast increased to 2.83×108 CFU/mL and the ethanol concentration reached 9.01%. The models fitted …
Effect Of Ph Value In Preparation Process On Functional Properties Of Gelatin From Bighead Carp (Hypophthalmichthys Nobilis) Scale, Sha Xiaomei, Tu Zongcai, Wand Hui, Zhang Lu, Huang Tao, Hu Zizi
Effect Of Ph Value In Preparation Process On Functional Properties Of Gelatin From Bighead Carp (Hypophthalmichthys Nobilis) Scale, Sha Xiaomei, Tu Zongcai, Wand Hui, Zhang Lu, Huang Tao, Hu Zizi
Food and Machinery
The effect of pH value in preparation process on proximate composition, yield and functional properties including gel strength, melting temperature and turbidity of gelatin from bighead carp (Hypophthalmichthys nobilis) scale was investigated. Moreover, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to evaluate the change of molecular weight distribution for fish gelatin. The results indicated that regardless of pH values in the range of 3.0~7.0 for preparation process, fish gelatin had a high quality with high protein content and low ash content. With pH value increasing, the yield of fish gelatin gradually decreased, however, turbidity showed an increased trend. When …
Study On Acidizing Conditions Of Acid-Induced Surimi Gel And Analysis Of Gel Properties, Wu Xuewei, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui
Study On Acidizing Conditions Of Acid-Induced Surimi Gel And Analysis Of Gel Properties, Wu Xuewei, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui
Food and Machinery
This research investigated the influence of setting temperature and time on the gel properties of glucono-δ-lactone (GDL)-induced surimi gel. The results showed that the acidification rate increased with the temperature increasing from 30 ℃ to 50 ℃. Consequently, the time for the gel pH to stabilize decreased which induce to the decline of gel strength and the increase of the expressible water content of GDL-induced surimi gel. It is indicated that protein subunits solubilized in various solvents revealed that the formation of GDL-induced surimi gel mainly through hydrophobic interactions and it increased with temperature. The content of total SH increased …
Studies On Formation Of Ages By Lysine In Maillard Reaction, Li Pu, Xia Qiuqin, Liu Guimei, Lu Yongling, Lu Lishuang
Studies On Formation Of Ages By Lysine In Maillard Reaction, Li Pu, Xia Qiuqin, Liu Guimei, Lu Yongling, Lu Lishuang
Food and Machinery
[Purpose] The different influencing factors are investigated on producing AGEs by Lysine in Maillard reaction, and the different between single amino acid (Lysine, or Argine) -reducing and mixed Lys- Arg -reducing sugar system are compared. [Method] Fluorescence spectrometry (λex / λem =370 / 440 nm) is used to detect the amount of AGEs, the factors of sort and concentration of sugar, metal ion, temperature, pH and genistein concentration in Maillard reaction and proportion of lysine and arginine in Lys/Arg-reducing sugar system was discussed. [Result] The increasing of sugar concentration, pH, or temperature, the more amounts of AGEs was produced. Fe …
A Slic-Basedsuperpixel Segmentation Method By Using Local Texture Features For Granular Image, Li Xiaoyu, Zhang Qiuju
A Slic-Basedsuperpixel Segmentation Method By Using Local Texture Features For Granular Image, Li Xiaoyu, Zhang Qiuju
Food and Machinery
This paper adopts SLIC-based superpixel segmentation method in the granular image detection. SLIC method segments the granular image into superpixel block which will reduce the complexity of the subsequent image processing. As SLIC superpixel segmentation method doesn’t use the texture feature in the distance calculation, the detail of the outline for the granular object is lost. This paper adopts the CRLBP local texture operator as the texture feature to improve the SLIC segmentation’s distance calculation and searches the similar pixel in circle neighborhood pixels to guarantee the processing speed. The test on cotton seed image shows that the improved SLIC …
The Preparation Of Igg Combining The Method Of Alpha Galactose Glucoside Enzyme With Saturated Ammonium Sulfate And Its Activity Research, Xiao Xueli, Zhang Zhen, Zhang Shenggui, Xu Rongrong, Di Rui, Lv Jindi, Liu Ya
The Preparation Of Igg Combining The Method Of Alpha Galactose Glucoside Enzyme With Saturated Ammonium Sulfate And Its Activity Research, Xiao Xueli, Zhang Zhen, Zhang Shenggui, Xu Rongrong, Di Rui, Lv Jindi, Liu Ya
Food and Machinery
The optimized preparation conditions of the concentration of IgG in yak blood after salting out of saturated ammonium sulfate by single factor experiments, including the selection of the hydrolysis time, pH, temperature and the amount of enzyme, as well as the Central Composite experiment, was investigated in this study. The activity of IgG was detected by ELISA and analyzed by using the Response Surface analysis (RSA). The results showed that the optimal concentration of IgG was 27.13 mg/mL when hydrolyzed for at 39 ℃ for 2 h, and enzymolyzed at pH 4.4,
Quality Assessment Of Apple Chips Based On Data Fusion Processing And Nirs Method, Guan Xiao, Rao Li, Liu Jing, Kuang Jingyun
Quality Assessment Of Apple Chips Based On Data Fusion Processing And Nirs Method, Guan Xiao, Rao Li, Liu Jing, Kuang Jingyun
Food and Machinery
In this study, five quality indicators, i.e. moisture, soluble solid content, total sugar content, titratable acid content and hardness, of apple chips during processing period were analyzed by analytic hierarchy process, and quality scores was obtained. Near infrared spectroscopy (NIRS) combined with partial least-squares discriminant analysis (PLS-DA) was applied for the prediction of quality scores of apple chips. The results showed that the correlation coefficients between predicted category variable of calibration and the measured category variable were 0.84, 0.63 and 0.89, and the root mean square error of cross validation were 0.26, 0.34 and 0.22 for each quality category, respectively. …
Research Of Volatile Components Of Lanzhou Fat-Tailed Sheep, Li Zhenzi, Yang Jutian, Qi Gaozhan, Zang Rongxin, Liu Hongna, Long Ling, Cao Xin
Research Of Volatile Components Of Lanzhou Fat-Tailed Sheep, Li Zhenzi, Yang Jutian, Qi Gaozhan, Zang Rongxin, Liu Hongna, Long Ling, Cao Xin
Food and Machinery
It was aimed to analyze the volatile components and key volatile components of Lanzhou fat-tailed sheep in different gender in this study, and the small fat-tail sheep were chosen as control. The results showed that Lanzhou fat-tailed wethers contained totally 80 kinds of volatile materials, while ewes had 85 kinds. Aldehydes were found the key volatile components, and the relative contents were respectively 31.110% and 22.305%. The key volatile components contained decanal, octanal, nonanal, 2, 4-nonadienal, 2-nonenal, 2,4-decadienal and (E)-2-decenal, which smelled like wax, fat, mushroom and cucumber, and wethers contained 2 more kinds aldehydes than ewes. Compared to small …
Study On Variation Regularity And Characteristics Of Lycium Barbarum Polysaccharide In Different Mature Stage, Duan Yue, Liu Dunhua, Li Shiyao, Zhao Yuhui, Fang Xiang
Study On Variation Regularity And Characteristics Of Lycium Barbarum Polysaccharide In Different Mature Stage, Duan Yue, Liu Dunhua, Li Shiyao, Zhao Yuhui, Fang Xiang
Food and Machinery
Studied the change of Lycium barbarum polysaccharides (LBP) in different growth periods, by using the wolfberries in different growth periods as research objects, and analyzed the LBP composition by HPLC. Taking VC as the control sample, the LBP’s activities of scavenging hydroxyl radicals, superoxide anions, DPPH and ABTS were analyzed and compared in different growth periods. The rheological characteristics of LBP in different growth periods were analyzed by a rheometer. The results indicated that the monosaccharide composition of LBP was the same in different growth periods, but the monosaccharide molar ratios of the polysaccharides were significantly different. The antioxidant activity …
Screening Of Streptococcus Used For The Fermented Walnut Mink Drink, Zhao Juanjuan, Wu Rongrong
Screening Of Streptococcus Used For The Fermented Walnut Mink Drink, Zhao Juanjuan, Wu Rongrong
Food and Machinery
In this study, 14 Streptococcus strains were isolated from sourdough bread, white silk mustard, pickles and cucumber sauce. Among those strains, four strains marked as HsS5, HsS6, HsS8, HsS9 could be used for the fermentation of the walnut milk after acid feature test, and they were identified as Streptococcus thermophilus through their morphologic, physiological biochemical characteristics and 16S rRNA gene sequence. The scores of sensory evaluation of these fermented walnut milks produced by HsS5, HsS6, HsS8, HsS9 with Lactobacillus acidophilus LA were 96, 91, 93, 86, respectively. Moreover, the contents of nine kinds of amino acid were found increased at …
Identification Of A Strain Of High Yieldacetic Acid Bacteria From Ferment And Its Acid-Producing Characteristics, Lu Mengyao, Liu Shuliang, Hu Kaidi, Zhang Aiqing
Identification Of A Strain Of High Yieldacetic Acid Bacteria From Ferment And Its Acid-Producing Characteristics, Lu Mengyao, Liu Shuliang, Hu Kaidi, Zhang Aiqing
Food and Machinery
A strain of high yield acetic acid bacteria LMY-1 was isolated from 10 kinds of ferment samples by isolation and purification, the acid qualitative and quantitative screen for producing. The strain was identified as Acetobacter cibinongensis by analysis of morphology, physiological and biochemical indicators and identification of 16S rDNA. The growth and acid-producing characteristics of strain LMY-1 was studied by fruit and vegetable culture medium with apple, pear and cucumber. Results, the optimum acid temperature for strain LMY-1 was 30 ℃； In 4 mL/100 mL ethanol content, strain LMY-1 produced the highest acid amount (22.72 g/L), higher than strain CICC7015(Acetobacter …