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Articles 4381 - 4410 of 4798
Full-Text Articles in Food Biotechnology
Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice, Liu Hui, Zhang Chunling, Liu Jiechao, Hu Lina, Jiao Zhonggao
Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice, Liu Hui, Zhang Chunling, Liu Jiechao, Hu Lina, Jiao Zhonggao
Food and Machinery
In order to study the optimum ultrasonic-assisted extraction technology of flavonoids in hawthorn juice under pectinase treatment, the single-factor tests and orthogonal array design were employed to optimize the extraction conditions. The effects of boiling treatment time, ultrasonic extraction time, ultrasonic extraction temperature and ultrasonic power on the content of flavonoids in hawthorn juice were researched. And the hawthorn flavoinoid extraction conditions were optimized as follows: boiling treatment time 30 min, ultrasonic extract time 50 min, ultrasonic extract temperature 50 ℃ and ultrasonic power 150 W. Under the optimized extraction conditions, the content of flavonoids was 335.32 mg/100 mL. Ultrasonic …
Study On Ultrasonic Wave-Assisted Extraction Of Active Substances From Antrodia Camphorata, Guo Danzhao, Zheng Wei, Ma Haile, Peng Ying, Liu Renkang, Liu Bei
Study On Ultrasonic Wave-Assisted Extraction Of Active Substances From Antrodia Camphorata, Guo Danzhao, Zheng Wei, Ma Haile, Peng Ying, Liu Renkang, Liu Bei
Food and Machinery
Ultrasonic wave-assisted extraction of Antrodia camphorata's mycelim was studied. Four test factors of solid-to-liquid ratio, ultrasonic power, extraction temperature and extraction time were studied in extraction of polysaccharide and triterpenoids from Antrodia camphorata. Ultraviolet-visible spectrophotometer was used as determining method. The results showed that the extraction quantity of polysaccharide was 26.319 mg/g with 120 W ultrasonic power lasting for 35 min, under 55 ℃ with the solid-to-liquid ratio of 1︰30 (m︰V). The extraction quantity of triterpenoids was 38.624 mg/g under the optimal extraction condition which involves solid-to-liquid ratio of 1︰30 (m︰V), ultrasonic power of 210 W, extraction temperature of 50 …
Optimization On Enzymatic Hydrolysis Processing From Pepper Meal Protein Isolate, Zhao Jing, Wang Yan
Optimization On Enzymatic Hydrolysis Processing From Pepper Meal Protein Isolate, Zhao Jing, Wang Yan
Food and Machinery
Extraction of crude protein from pepper meal, by the establishment of protease hydrolysis pepper meal protein isolate preparation in the best condition of flavor peptides was studied. Through judging the degree of hydrolysis and yield of peptide, the compound protease had the best hydrolyzation effect in digesting pepper meal protein isolate among the trypsin, papain, alkaline, compound protease. The results showed that compound protease had best effect. Selecting solid-liquid ratio(m︰V), amount of enzyme, hydrolysis time, pH and hydrolysis temperature as experiment factors, the best technological condition of digesting pepper meal protein isolate was determined by method of single factor experiment …
Optimization On Extraction Technology Of Mushroom Mycelium Polysaccharides By Ultrasonic, Xue Jing, Wu Xiaotong, Wang Yingchao, Zeng Luying, Liu Jing
Optimization On Extraction Technology Of Mushroom Mycelium Polysaccharides By Ultrasonic, Xue Jing, Wu Xiaotong, Wang Yingchao, Zeng Luying, Liu Jing
Food and Machinery
Polysaccharides was extracted from Tricholoma mongolicum mycelium. The effect factors, including ultrasonic power, ultrasonic time, liquid-solid ratio and temperature, were optimized through orthogonal tests L9(34) on the basis of single factor experiment. Results showed that ultrasonic power 18% (rated power 900 W), ultrasonic time 20 min, liquid-solid ratio 40∶1 and extraction temperature 75 ℃. Under optimal conditions, the extraction yield of polysaccharides was 13.96%.
Effect Of Hot Air Drying Temperature On Qualities Of Sweet Potato Powder, Guo Ting, Chen Zhenlin, He Xinyi, Xie Dongdi, Huang Huiling
Effect Of Hot Air Drying Temperature On Qualities Of Sweet Potato Powder, Guo Ting, Chen Zhenlin, He Xinyi, Xie Dongdi, Huang Huiling
Food and Machinery
In order to investigate the temperature on the quality of sweet potato powder by hot air drying, the color, rehydration capacity, particle size, viscosity, bulk density, reducing sugar and amylum of the sweet potato powder were compared. Results showed that hot air drying temperature had a significantly influence on the rehydration, particle size, viscosity and amylum of sweet potato powder (P<0.05). With the drying temperature rising, the dry basis moisture content decreased faster, the drying time shortened and amylum content increased. The sweet potato powder particle size prepared at hot air drying in 80 ℃ was the minimum, and the rehydration was the highest with good color.
Optimization On Extraction Technology Of Puerarin From Puerarialobata, Cao Xiong, Ai Fang, Liu Mengyao, Wang Tong, Wu Aijuan, Zheng Qiang, Li Chao, Yin Xia, Han Qin
Optimization On Extraction Technology Of Puerarin From Puerarialobata, Cao Xiong, Ai Fang, Liu Mengyao, Wang Tong, Wu Aijuan, Zheng Qiang, Li Chao, Yin Xia, Han Qin
Food and Machinery
In order to explore the optimum conditions of puerarin, the extraction process was optimized by single factor test and response surface design. The extract was identified by high performance liquid chromatography (HLPC) for puerarin or not.The results showed that the best extraction conditions were: ethanol volume fraction 50%, solid-liquid ratio of 1∶25(m∶V), extraction time 70 min and extraction temperature of 60 ℃With those conditions, the expected content of puerarin is 96.79%, and the testing results of HPLC is consistent with the element standard of puerarin.
Effect Of Blanching Treaments On Quality Of Vacuum Fried Ginkgo Kernel, Han Hongwei, Xie Bowen, Xu Dan, Zhang Min, Liu Jie
Effect Of Blanching Treaments On Quality Of Vacuum Fried Ginkgo Kernel, Han Hongwei, Xie Bowen, Xu Dan, Zhang Min, Liu Jie
Food and Machinery
Taking the Big Buddha Finger ginkgo kernel as material, the effects were studied from blanching temperature and time on the time of POD enzyme's inactivation, moisture content, degree of starch gelatinization of ginkgo kernel and the microstructure, crispiness, oil content, color, sensory quality of vacuum fried ginkgo kernel. The results showed that with increasing of the blanching temperature and time, the degree of starch gelatinization and moisture content rose gradually, but the time of POD enzyme's inactivation decreased. The crispiness and color of the vacuum fried ginkgo kernel were better, but the oil content of it was higher. The vacuum …
Preparation Of Natural Cream Flavor From Natural Butter By Mixed Enzyme Hydrolysis, Zhou Meiyu, Fu Liang
Preparation Of Natural Cream Flavor From Natural Butter By Mixed Enzyme Hydrolysis, Zhou Meiyu, Fu Liang
Food and Machinery
Prepared natural cream flavor by mixed enzyme with two kinds of lipase. Through the determination of acid value and sensory evaluation, the palatase 20000L and lipase MER were selected for enzymolysis reaction. The optimum conditions for enzymatic hydrolysis of butter were palatase 20000L 0.18%, lipase MER 0.09%, hydrolysis time 9 h, temperature 40 ℃ and pH 7.0. By GC-MS analysis, the main flavor components consist of 11 kinds of substances include short chain fatty acids, small amount of ketones, lactones and esters. Through baking applications and sensory evaluation, finished bakery products had a thick milk and long lasting flavor, without …
Influence Of Perilla Leaf Superfine Powders On Dough Properties And Bread Quality, Tian Haijuan, Zhu Zhu, Zhang Chuanzhi, Yu Zishuai
Influence Of Perilla Leaf Superfine Powders On Dough Properties And Bread Quality, Tian Haijuan, Zhu Zhu, Zhang Chuanzhi, Yu Zishuai
Food and Machinery
Perilla leaf superfine powder were added to the dough, then produced bread, using Brabender farinograph and Brabender stretcher measuring the dough properties, and then determinated the fermentation characteristics, sensory quality, water retention, aging degree and specific volume of bread contained with Perilla leaf superfine powder. The results showed that Perilla leaf superfine powder adding quantity 6%，the decline of bread dough`s Farinograph and tensile properties were not obvious, the quality of the sensory quality of bread was good, with high water retention, low aging degree, volume of good healthy food. When Perilla leaf superfine powder adding amount was 6%~8%, the Farinograph …
Optimization Of Chinese Chestnut Shelling Peeled Process Using Microwave-Baking Joint, He Rui, Jia Lirong, Wang Jiaxing, Gao Hong
Optimization Of Chinese Chestnut Shelling Peeled Process Using Microwave-Baking Joint, He Rui, Jia Lirong, Wang Jiaxing, Gao Hong
Food and Machinery
Microwave-baking process was used to improve chestnut shelling peeled rate. Response surface methodology was employed to analyze the impact of microwave time, baking time and baking temperature on Chestnut shelling and to optimize the shelling rate and color index L* value. The results indicated that the impact of microwave time on the rate of shelling is greater than the baking time and the baking temperature. The microwave time was extremely significant to L* value. When the microwave time was 123 s, the baking temperature was 171 ℃ and the baking time was 128 s, the shelling rate could reach 97.96%, …
Optimization On Pre-Cooked Processes For Kidney Bean, Wang Ting, Yu Lei, Li Shuaifei, Liu Jianan, Wang Weixu
Optimization On Pre-Cooked Processes For Kidney Bean, Wang Ting, Yu Lei, Li Shuaifei, Liu Jianan, Wang Weixu
Food and Machinery
The constant temperature soaking, low pressure cooking and air drying were used to pre-cook the kidney beans in order to make the kidney beans get maturity simultaneously when cooked with rice. The temperature of constant temperature soaking, the pressure and the time of low pressure cooking was taken as the independent variable, and gelatinization degree was taken as the response value to get the optimal process condition through the experiments. The results showed that the optimum processing conditions for kidney beans were as followed: soaking temperature 50 ℃, cooking pressure 50 kPa, the time of low pressure cooking 5 min. …
Antitumor And Antiangiogenic Effects Of Flavonoids, Li Xiangzhou, Luan Fangfei, Zhang Sheng, Huang Dan
Antitumor And Antiangiogenic Effects Of Flavonoids, Li Xiangzhou, Luan Fangfei, Zhang Sheng, Huang Dan
Food and Machinery
Flavonoids drugs are effective, natural, and their toxic and side effect are relatively mild. Otherwise, they have many kinds of biological effects such as anti-inflammatory, anti-bacterial, reducing blood fat, anti-aging and so on.The treatment of malignant tumor is difficult to conquer in the medical community. The majority of clinical antitumor drugs have side effects. This paper elaborated the research progress of anti-tumor and anti-angiogenesis of plant flavonoids from the cellular level, molecular level and animal models level, which can provide a reference for further development and utilization of flavonoids in antitumor and anti-angiogenesis.
Research Process On Scale-Up Factors And Methods Of Self-Inducing Bioreactor, Jiang Kaiwei, Luo Haiyan, Dou Bingran, Hong Housheng
Research Process On Scale-Up Factors And Methods Of Self-Inducing Bioreactor, Jiang Kaiwei, Luo Haiyan, Dou Bingran, Hong Housheng
Food and Machinery
Gas-inducing reactor is a sort of gas-liquid reactor operated easily and has been widely applied in many chemical industries, environmental engineering and biotechnological engineering for its predominant mass transfer performance and the low power consumption and cost due to the absent of external compressor. In the gas-inducing reactor involving gas-liquid two-phase flow system, the mixing, mass transfer and heat transfer processes are very complicated. Many problems need to be solved in theory. The critical impeller speed for the onset of gas induction，rate of gas induction，power consumption，gas holdup and mass-transfer coefficient of the self-inducing reactor are discussed, and research process on …
Research Progress Of Difference Between Electronic Tongue And Real Taste Evaluation, Wang Xingya, Pang Guangchang, Li Yang
Research Progress Of Difference Between Electronic Tongue And Real Taste Evaluation, Wang Xingya, Pang Guangchang, Li Yang
Food and Machinery
Electronic tongue is a new analysis and detection equipment to study liquid sample information, in recent years, which has been more widely used in food industry. This paper introduces the basic principles of electronic tongue technology, similarities and differences with real evaluation methods of taste, status of equipment and its application in the food field, in order to propose new ideas for the development of electronic tongue equipment.
Progress Of Infrared Drying Technology Applied In Processing Of Fruits And Vegetables And Grain, Wei Zhongcai, Sun Chuanzhu, Zhang Lili, Su Guoliang, Shi Dongyue
Progress Of Infrared Drying Technology Applied In Processing Of Fruits And Vegetables And Grain, Wei Zhongcai, Sun Chuanzhu, Zhang Lili, Su Guoliang, Shi Dongyue
Food and Machinery
Infrared radiation drying technology has been paid more attention widely with many advantages such as high efficiency, environmental protection. Progress of home and abroad infrared radiation drying technology application research and test of fruits, vegetables and grain were elaborated and summarized, and some existing problems of infrared drying were also analyzed. The integration of infrared drying and other emerging drying technology was come up with to improve the quality of drying. Meanwhile, the main research direction of infrared radiation drying technology of the future application was also pointed out in the processing of fruits and vegetables and grain.
Synthesis And Characterization Of Rice Husk Based Lignin-Bisphenol A Epoxy Resin, Li Ying, Li Xin, Yu Zhike, Zhou Xueying, Ni Caihua, Shi Gang
Synthesis And Characterization Of Rice Husk Based Lignin-Bisphenol A Epoxy Resin, Li Ying, Li Xin, Yu Zhike, Zhou Xueying, Ni Caihua, Shi Gang
Food and Machinery
Lignin was extracted using alkali distillation from rice husk, which is the food processing waste. As the structure of lignin and bisphenol A is similar, lignin modified bisphenol A epoxy resin could be prepared under alkali as catalyst by blending them. It can be concluded that when the lignin substitution rate was 20%, the epoxy value of the epoxy resin was 0.3, the weight-average molecular weight was 6 045, and the molecular weight distribution was relatively uniform.
Physical Properties Of Edible Composite Films Based On Chitosan And Whey Protein Isolate, Wang Yaosong, Zhao Liming, Wu Yanqing
Physical Properties Of Edible Composite Films Based On Chitosan And Whey Protein Isolate, Wang Yaosong, Zhao Liming, Wu Yanqing
Food and Machinery
The chitosan with different molecular weights (MW: 50 kDa, 250 kDa, 500 kDa and 1 000 kDa) were used to respectively combine whey proteins to form their composite films. It was expected that chitosan/whey proteins films endowed with versatile functionalities to meet practical requirement of food packaging applications. The equal volume of 3% (m/V) chitosan dissolved in 2% (m/V) acetic acid solutions and 12% (m/V) preheated (80 ℃ for 30 min) whey protein solutions was used to prepare resulting film-forming solutions after 2.4% (based on whey protein content, m/m) glycerol to make cast composite films. The functional propertied of the …
Drying Kinetics Of Pullulan-Based Film Forming Solutions, Zhou Yujia, Xiao Qian, Lu Xingchi, Deng Fangming
Drying Kinetics Of Pullulan-Based Film Forming Solutions, Zhou Yujia, Xiao Qian, Lu Xingchi, Deng Fangming
Food and Machinery
The drying kinetics of pullulan and pullulan-PEG film forming solutions were investigated. The results were as followed: the drying curves of pullulan-based films were divided into three stages: the rising rate, the falling rate, and the constant rate period; four mathematical models were fitted to the experimental data; among the drying models considered, the Wang and singh model was found to satisfactorily describe the drying kinetics of pullulan solutions. However, Modified Page equation-II model was found to satisfactorily describe the drying kinetics of pullulan-PEG solutions. As the drying temperature increased from 40 ℃ to 70 ℃, the effective moisture diffusion …
Analysis Of Amino Acids Composition And Nutritional Value Evaluation Of Dried Osmund, Li Xueying, Lu Ning, Zhang Jing, Xu Hui, Guo Bingzheng
Analysis Of Amino Acids Composition And Nutritional Value Evaluation Of Dried Osmund, Li Xueying, Lu Ning, Zhang Jing, Xu Hui, Guo Bingzheng
Food and Machinery
To systematically analyze and evaluate amino acids of dried osmund, 17 kinds of amino acids were derivatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and then were analyzed by ultra performance liquid chromatography. L-tryptophan was quantitatively analyzed by ultraviolet spectrophotometric. Nutritional value evaluation of dried osmund protein was synthetically studied by methods of ratio coefficient of amino acid and fuzzy discernment. The results showed that the sample had 18 kinds of amino acids. The content of the total amino acids was up to 697.93 mg/g protein.The proportion of essential amino acids in total amino acids was 0.45, and the proportion of essential amino acids …
Optimization On Glutaminase Production From Bacillus Amyloliquefaciens Swjs22 By Solid-State Fermentation, Zhou Chihongling, Cui Cun, Zhao Mouming
Optimization On Glutaminase Production From Bacillus Amyloliquefaciens Swjs22 By Solid-State Fermentation, Zhou Chihongling, Cui Cun, Zhao Mouming
Food and Machinery
A Bacillus amyloliquefaciens strain SWJS22 isolated from deep sea mud of the South China Sea was used to produce glutaminase by solid-state fermentation. Using single factor test and orthogonal test, including culture media and the fermentation parameters, was applied to optimize glutaminase production technology; optimal fermentation conditions were: 2% (V/m) seed liquid was inoculated in a culture medium composed of 20 g soy flakes, 5 g wheat flour, 0.02 g SE-1170, water to solid in a ratio of 1.0∶0.6 (m∶m), and fermented at 37 ℃ for 48 h. Under this optimized condition, the L-glutaminase activity was increased from （83.10±4.64） U/mgds …
Influence Of Polyphenol Compounds On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Guo Lei, Su Jiakun, Shao Dengyin, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Cai Jibao, Zhang Xiaoming
Influence Of Polyphenol Compounds On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Guo Lei, Su Jiakun, Shao Dengyin, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Cai Jibao, Zhang Xiaoming
Food and Machinery
The Partial Least Square Regression(PLSR) analysis was used to study the influence of polyphenols, such as chlorogenic acid, scopoletin and rutin contents on sensory quality. The results showed that there were significantly positive correlations between chlorogenic acid and oral irritation or tongue burning, oral coating or dryness. There were significantly negative correlations between scopoletin and astringency and throat irritation. However, there were no significant correlations between rutin and comfort characteristics. For smoke characteristics, there was a significantly positive correlation between chlorogenic acid and off-taste. Chlorogenic acid and scopoletin had significantly negative influences on impact. Rutin had no significant influence on …
Influence Of Routine Chemical Components On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Zhang Xiaoming, Guo Lei, Su Jiakun, Shao Dengyin, Cai Jibao
Influence Of Routine Chemical Components On Sensory Quality Of Commercial Cigarettes Using Partial Least Square Regression, Shen Ning, Zhao Juan, Yu Jingyang, Xia Shuqin, Zhang Xiaoming, Guo Lei, Su Jiakun, Shao Dengyin, Cai Jibao
Food and Machinery
The Partial Least Square Regression(PLSR) analysis was used to study the influences of routine chemical components, such as total sugar, reducing sugar, nicotine, total nitrogen etc. on cigarette sensory quality. The results showed that there were positive correlations between total sugar, reducing sugar and the ratio of sugar to nicotine and most comfort characteristic. Nicotine, total nitrogen and potassium had negative influences on tobacco comfort characteristics. There were significantly positive correlations between the ratio of potassium to chlorine and irritation or tongue burning, oral coating or oral dryness. There were positive correlations between total sugar, reducing sugar and the ratio …
Effect On Flue Gas Composition In Various Process Parameters Of Co2 Leaf Expansion Line, Xiong Anyan, Wang Erbin, Song Weimin, Zhang Dongyu, Zhao Yujie, Liu Wenbo
Effect On Flue Gas Composition In Various Process Parameters Of Co2 Leaf Expansion Line, Xiong Anyan, Wang Erbin, Song Weimin, Zhang Dongyu, Zhao Yujie, Liu Wenbo
Food and Machinery
In order to reduce the tar and nicotine content of cigarette, the conventional chemical composition and the flue gas composition of the expanded leaves under different process conditions were analyzed. The result showed that: under the test conditions, the process gas temperature was higher, the contents of tar, nicotine and CO in the flue gas composition of the expanded leaves were lower when the saturated vapor was added to a certain amount; the amount of tar, nicotine and CO were the lowest when the steam was added to 600 kg/h. under the same conditions of the process gas temperature.
Research On Characteristics Of Burdock By Microwave Drying At Constant Temperature, Ji Fei, Li Zhenfeng, Li Jing, Xu Wanxiu
Research On Characteristics Of Burdock By Microwave Drying At Constant Temperature, Ji Fei, Li Zhenfeng, Li Jing, Xu Wanxiu
Food and Machinery
The drying characteristics of burdock were studied using self-made weight and temperature facilities. The moisture content and the internal temperature were acquired online. Taken microwave power density, temperature and sample depth as the influence factor, and the optimal parameters for drying burdock by microwave were obtained through orthogonal experiment. The optimized parameters were as followed: the power density 10 W/g, the internal temperature of sample 60 ℃, and the samples thickness 2 mm. Under these conditions, the rehydration rate R value and the color difference ΔE value of dried burdock were 3.77 and 64.37, respectively. ANOVA of the evaluation index …
Study On Characteristics On Depth Of Walnut By Hot-Air Drying, Wang Qinghui, Yan Shengkun, Li Zhongxin, Gao Zhenjiang
Study On Characteristics On Depth Of Walnut By Hot-Air Drying, Wang Qinghui, Yan Shengkun, Li Zhongxin, Gao Zhenjiang
Food and Machinery
To solve the problem of drying in walnut postharvest processing, the hot-air drying technology was applied to walnut. A specifically depth drying equipment was designed and the experiment was done. The drying characteristics of walnut were investigated under different drying temperatures (35, 40, 45, 50 ℃), air velocities (0.5, 1.0, 1.5, 2.0 m/s), and load depths (0.6, 0.9, 1.2, 1.5 m). Experimental results showed that the whole drying process occurred in the falling rate period, and the effect of drying temperature, air velocity and load depth on drying characteristics was significant. The optimal drying process was temperature 45 ℃, air …
Drying Characteristics With Short- And Medium- Wave Infrared And Quality Changing Of Hosui Pear, Tang Lulu, Yi Jianyong, Bi Jinfeng, Chen Qinqin, Hou Xujie, Liu Xuan
Drying Characteristics With Short- And Medium- Wave Infrared And Quality Changing Of Hosui Pear, Tang Lulu, Yi Jianyong, Bi Jinfeng, Chen Qinqin, Hou Xujie, Liu Xuan
Food and Machinery
In order to improve the qualities of dried hosui pear(Pyrus pyrifolia Nakai.) slices and shorten the drying time, short- and medium- wave infrared drying was applied to drying hosui pear slices. The effects of drying temperatures, drying power, and radiation distances on the drying characteristic of hosui pear were investigated. Meanwhile, the impact of short- and medium- wave infrared drying on color, texture and moisture content of dried hosui pear were analyzed. The results showed that the drying procedure appeared as a falling rate period. The water effective diffusion coefficient (Deff) of hosui pear ranged from 8.622 6×10 …
Study On Dynamic Changes Of Browning And Active Components In Chaenomeles Spiciosa(Sweet) Nakai During Low Temperature Air Drying, Cui Li, Song Shuangshuang, Du Liping, Wang Daijie, Geng Yanling, Wang Xiao
Study On Dynamic Changes Of Browning And Active Components In Chaenomeles Spiciosa(Sweet) Nakai During Low Temperature Air Drying, Cui Li, Song Shuangshuang, Du Liping, Wang Daijie, Geng Yanling, Wang Xiao
Food and Machinery
In order to evaluate the effects of drying method on the color and active components from Chaenomeles spiciosa(Sweet) Nakai, which was dried under low temperature hot air, then the change law of the chromaticity value, browning enzymes and the contents of some components were determined. The results showed that during the process of drying, there was a close positive relationship between the rate of water loss and the severity of the injured cell membrane, with the correlativity coefficient 0.989, while, there was negative correlation between the peroxidase activity and the severity of the injured cell membrane, with the correlativity coefficient …
Determination On Salt Content Of Dry-Cured Meat By Rapid And Non-Invasion Impedance Technology, Chen Tianhao, Han Minyi, Wang Peng, Wei Ran, Xu Xinglian
Determination On Salt Content Of Dry-Cured Meat By Rapid And Non-Invasion Impedance Technology, Chen Tianhao, Han Minyi, Wang Peng, Wei Ran, Xu Xinglian
Food and Machinery
The experiment was conducted to establish a new method to determine the salt content in cured meat and treated the meat with different salt content as samples. Impedance, salt content and water content were measured in the experiment and the results showed that the method would be a good choice for the determination of the salt content. Result: And, there was strong relationship between the impedance and the salt content. It is possible to construct some linear model between these two parameters. It indicated that there is good correlation between the predicted salt content and impedance magnitude (R2=0.980 …
Extraction Of Animal-Derived Dna In Processed Food And Establishment Of Multiplex Pcr Method, He Haining, Hong Xia, Feng Yusheng, Wang Yongsong, Jin Ying, Yuan Caixia, Qian Yingwen, Liu Qi, Gao Zhiying
Extraction Of Animal-Derived Dna In Processed Food And Establishment Of Multiplex Pcr Method, He Haining, Hong Xia, Feng Yusheng, Wang Yongsong, Jin Ying, Yuan Caixia, Qian Yingwen, Liu Qi, Gao Zhiying
Food and Machinery
In order to get high quantity and quality animal-derived DNA extraction from processed food, the CTAB method was improved for the PCR test. According to duck mitochondrial gene sequences, primers were designed and synthesized for detecting PCR system, optimizing reaction conditions and screening, establishing a triple PCR method. The amplified lengths of fragments were 116 bp for bovine, 212 bp for porcine, 322 bp for duck, respectively. The triple PCR assay to distinguish pork and duck from beef was developed. Lower amounts of meat than declared on the label. These practices are of great importance in the fight of forged …
Improvement In Methods For Activity Measurement Of Polyphenol Oxidase In Wheat, Zhou Xiaoling, Yang Daiming, Li Na
Improvement In Methods For Activity Measurement Of Polyphenol Oxidase In Wheat, Zhou Xiaoling, Yang Daiming, Li Na
Food and Machinery
Three wheat varieties were selected as experimental materials to measure the activity of polyphenol oxidase According to the method from Measurement of Polyohenol Oxidase Activity in Wheat Flour in national standard draft. And found it has three deficiencies: first, because of the lack of crude extcation of polyphenol oxidase, it led to the less quantity of polyohenol oxidase, and couldn’t reflect the real state of the activity of polyphenol oxidase; second, because of the unsuitable reaction temperature, it couldn’t help the enzyme reaction completely; third, adding catechol before centrifuge made a part of product intercepted by precipitation, thus it has …