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Articles 4441 - 4470 of 4798
Full-Text Articles in Food Biotechnology
Changes On Sugar Profiles In Honey During Ripening, Xu Xian, Gu Zhenyu
Changes On Sugar Profiles In Honey During Ripening, Xu Xian, Gu Zhenyu
Food and Machinery
To find the rules on honey during ripening and obtain the special indicators, the physicochemical parameters and sugar profiles were studied. Moisture, soluble solids, pH, acidity, and conductivity were detected according to national standards. Sugar profiles of different storage time in hive, one day, two days, four days, six days and which was completely ripened were isolated and identified by HPLC—ELSD. Analysis of variance (ANOVA) showed that there were significant differences in honey of different storage time in hive; while the principal component analysis(PCA) showed that fructose, trehalose, glucose, maltulose, erlose were the major factors causing this difference. So the …
Acetaldehyde Analysis Of Beverage Plastic Bottle And Control Measures, Ai Li, Chen Changsong
Acetaldehyde Analysis Of Beverage Plastic Bottle And Control Measures, Ai Li, Chen Changsong
Food and Machinery
The method of gas chromatography was used on acetaldehyde detection, and the data was analyzed, from the PET raw material to plastic bottles. According to the practical control measures, it was proved that the impact of plastic bottle on human body is in a controllable state.
Application On Sea Cucumber Cooking EquipmentS Control Based On Bypass Adjustment, Ni Jin, Xu Wenqi, Shen Jian
Application On Sea Cucumber Cooking EquipmentS Control Based On Bypass Adjustment, Ni Jin, Xu Wenqi, Shen Jian
Food and Machinery
Traditional sea cucumber cooking equipments temperature control was fixed value control, and there were a lot of problems such as poor regulating ability, large overshoot and control lag. In order to solving those problems, first of all, steam bypass adjusting system was designed for sea cucumber cooking equipment, in order to realizing cooking temperatures precise control. Secondly, the sea cucumber cooking equipment was converted to an equivalent heat transfer system, and then established its heat transfer computing model and solving strategy. Thirdly, the heat transfer computing model was embedded to control algorithm, temperature perturbation predicted by using heat transfer computing …
Weight-Reducing Effect Of Onion Peel Extracts On Obese Rats, Liu Haoming, Pan Yannan, Cui Taihua, Wei Dan, Liang Chengyun, Li Guanhao
Weight-Reducing Effect Of Onion Peel Extracts On Obese Rats, Liu Haoming, Pan Yannan, Cui Taihua, Wei Dan, Liang Chengyun, Li Guanhao
Food and Machinery
Investigated the effects of onion peel extracts on weight reduction in obesity rats. The experiment adopted the nutritional obesity model, and selected the tea polyphenol (TP) as a positive control and fed with high-fat diet added 0.57% of tea polyphenol and 1.33% of onion peel extracts. Research studied the influence of onion peel extracts on body weights, Lee’s indexes, food intake and food utilization rate of the rats, and further evaluated weight-reducing capacity of onion peel extracts according to above parameters. The results showed that onion peel extracts could decrease the body weight significantly by restraining fat cell dilated and …
Nutritional Benefits Of European Plums (Prunus Domestica L.), Liu Zhibin, Feng Jiangduo, Zhang Wen, Ni Li
Nutritional Benefits Of European Plums (Prunus Domestica L.), Liu Zhibin, Feng Jiangduo, Zhang Wen, Ni Li
Food and Machinery
European plum (Prunus domestica L.) and its dried products, commonly known as prune, are widely consumed in Unite States, European countries and worldwide. European plum, which is rich in polyphenols and other phytochemicals, possesses high nutritional values. This review summarizes the findings of published studies which examine the nutritional benefits, including antioxidant activity, the protection effect on cardiovascular system, anti colon cancer activity, relieving constipation effect and bone health improvement effect of European plum.
Preparation Of Rapidly Dissolving Tablets Of American Ginseng, Chen Sanbao
Preparation Of Rapidly Dissolving Tablets Of American Ginseng, Chen Sanbao
Food and Machinery
Using American ginseng extract as the raw materials，formulation and preparation process of American ginseng extract rapidly dissolving tablets were studied through the single factor experiment and orthogonal experiment which evaluated by disintegration time, taste. And research results showed the optimized formulation were as follows: 20% American ginseng extract powder, 12% CMS-Na, 20% MCC, 8% L-HPC, 0.4% menthol, 1.0％ sucralose, 0.2% citric acid. mannite as diluent. The orally disintegrating tablets could be obtained, with good taste, take convenience.
Review And Perfection Of Criminal Law System In Food Safety Crime, Tan Yaying
Review And Perfection Of Criminal Law System In Food Safety Crime, Tan Yaying
Food and Machinery
Food safety crime has caused a serious threat to people's life and health, so it must be in the criminal law. However, through the criminal law regulation of food safety crime, some important links of food safety, the crime of holding type were found, which was not included in the criminal law, some key concepts lack of clear definition, and the fine penalty lack of clear sentencing standards. It is necessary to take food logistics and agricultural products into the criminal legislation, to clear the sentencing standards of the fine penalty, to bring the crime of possession into the relevant …
Advances In Research Of Cftr Inhibitors Extracted From Foods And Herbal Plants, Luan Jian, Yang Hong
Advances In Research Of Cftr Inhibitors Extracted From Foods And Herbal Plants, Luan Jian, Yang Hong
Food and Machinery
CFTR chloride channel is the molecular drug target for the treatment of secretory diarrhea. Screening CFTR inhibitors is the most important and basic part of anti-diarrheal drug development. The natural products are diversified both in the structure and the biological activity. In the discovery of drugs and leading compounds, natural products play a key role and become the main source of drug development. Natural products from foods and herbal plants are usually safe for low or no toxicity and side-effect in clinic. CFTR inhibitors which source of foods and traditional Chinese medicines are important of study and treatment of CFTR …
Research Progress On Quality Characteristics And Processing Adaptability Of Early Indica Rice, Li Yanan, Hu Peisong, Wang Li, Chen Zhengxing
Research Progress On Quality Characteristics And Processing Adaptability Of Early Indica Rice, Li Yanan, Hu Peisong, Wang Li, Chen Zhengxing
Food and Machinery
Early indica rice is an important support for China's food security. Based on the status of rich early indica rice resource but not used effectively, comparing and analyzing the qualitative character of early indica rice to explore the deep processing direction, and screening the suitable early indica rice varieties according to the quality characteristics of rice products, provided theoretical basis for the cultivation and promotion of good varieties of early indica rice.
Progress On Functionality Of Blueberry And Extracting Technology For Its Active Ingredient, Li Bin, Lei Yue, Meng Xianjun, Jiao Xinyao, Zhang Jiacheng, Wang Weisheng, Xu Qiang, Gao Ningxuan
Progress On Functionality Of Blueberry And Extracting Technology For Its Active Ingredient, Li Bin, Lei Yue, Meng Xianjun, Jiao Xinyao, Zhang Jiacheng, Wang Weisheng, Xu Qiang, Gao Ningxuan
Food and Machinery
For the its unique flavor, rich nutrients and multifunctionality, blueberry is highly popular. The nutritional value of blueberry is summarized, especially its healthy function in protecting eyesight, antioxidation and enhancing memory ability. Also, the current development situation of extractive technique of active ingredient in blueberry is reviewed and the prospect of blueberry is presented, aiming to provide a reference for further development of blueberry.
Research Advance On Preparation Of Peony Seed Oil By Aqueous Enzymatic Extraction, Chen Xuan, Zhou Bo, Wang Zhoujun, Zhong Haiyan
Research Advance On Preparation Of Peony Seed Oil By Aqueous Enzymatic Extraction, Chen Xuan, Zhou Bo, Wang Zhoujun, Zhong Haiyan
Food and Machinery
The peony seed oil is identified as new resources food in the laws, which can be applied to functional food, cosmetics, health care and other industries. The enzyme-assisted aqueous is a safe, efficient, and green method. Mainly discusses the basic composition of peony seed and its oil features, and analyzes the key factors of enzyme-assisted aqueous method for extraction of peony seed oil, which offers development direction in the crude enzyme extraction, enzymatic demulsification, immobilized enzyme technology.
Building Of Training Model And Teaching System Of Complex Food Safety Professionals, Yan Shijie, Liang Liya, Liu Jinfu, You Lingling, Zhang Pingping
Building Of Training Model And Teaching System Of Complex Food Safety Professionals, Yan Shijie, Liang Liya, Liu Jinfu, You Lingling, Zhang Pingping
Food and Machinery
The method of ‘whole process control’ was adopted, with the cooperation of ideological and professional, the combination of theory and practices, the tracking from raw material to product, and junior to senior management, the ‘1+4’ complex food safety training model of full quality control was built. Using the concept of ‘multiple synergies’, reformed teaching methods, optimized curriculum system and innovated practice teaching, the teaching system suitable for multiple food safety personnel talents was established.
Reflection And Forward: Institutional Path Of Chinese Food Safety Education, Zheng Kehong
Reflection And Forward: Institutional Path Of Chinese Food Safety Education, Zheng Kehong
Food and Machinery
Food safety is related to national economy and people's livelihood, doing food safety education for citizens, is the key to safeguard citizens' health and safety, and the necessary premise of the construction of a harmonious society. The perfecting of food safety education, which should be have the responsibility of the subject is clear food safety education should be brought into the national education，strengthen professional personnel training, to strengthen the publicity.
Application Progress Of Gas Chromatography And Its Hyphenated Technology In Meat Products, Ye Yongli, He Xinrui, Chen Shien, Hu Xiaopeng, Ma Zhongren
Application Progress Of Gas Chromatography And Its Hyphenated Technology In Meat Products, Ye Yongli, He Xinrui, Chen Shien, Hu Xiaopeng, Ma Zhongren
Food and Machinery
As a mature technology, gas chromatography has been widely used in analysis of composition and content of material, and it is also promising for analysis of food nutrition components and quality and security as it is easy, fast to use. The application of gas chromatography and its hyphenated technology in nutrition ingredient analysis, flavor compound, freshness, pesticide and veterinary residue, and toxic chemical from environment and process of meat and meat products are reviewed, and then prospected its perspective applications in meat detection.
Study On Processing Technology Of Plum Juice Beverage With Pulp, Cheng Ce, Lu Jun, Han Wenqi, Huang Hui, Li Zhonghai
Study On Processing Technology Of Plum Juice Beverage With Pulp, Cheng Ce, Lu Jun, Han Wenqi, Huang Hui, Li Zhonghai
Food and Machinery
Discussed on the processing technology of plum juice beverage with pulp. The main parameters of the process, including peeling method, pectinase dosage, the color fixative and juice recipes were studied by single factor and orthogonal test. The results showed that the optimum leaching method was alkaline peeling; the optimum pectinase dosage was 200 mg/L. The composite color fixative optimal ratio composed 0.15 g/100 mL of VC, 0.20 g/100 mL of citric acid, 0.30 g/100 mL of sodium bisulfite; The best formula were 15 g/100 mL of plum content, 9.0 g/100 mL of sugar, 0.10 g/100 mL of citric …
Advances On Managemeng And Key Technology Of Fresh Agricultural Products Cold Chain, Li Kang, Zheng Jianguo, Wu Daqing
Advances On Managemeng And Key Technology Of Fresh Agricultural Products Cold Chain, Li Kang, Zheng Jianguo, Wu Daqing
Food and Machinery
Cold chain has become an important guarantee for world's countries to improve the quality of fresh agricultural products circulation condition, ensure food safety, increase agricultural product added value and promote agricultural products to the international market. But there is a certain gap between our country’s cold chain and developed countries’ in technology, equipment ownership and overall system management level. On the basis of analyzing the research on cold chain management at home and abroad, this paper compares and analyses some of the major issues in cold chain: inventory, logistics system planning, safety and quality, coordination mechanism and the key technical …
Running Inspection And Route Improvement In Tourism Food Safety Management, Wu Jianhai
Running Inspection And Route Improvement In Tourism Food Safety Management, Wu Jianhai
Food and Machinery
Chinese tourism food safety management has established the corresponding legal system, and has the corresponding administrative organs, formed the tourism food safety management system initially. However, due to the problems of food safety management and the characteristics of tourism food safety management, Chinese tourism food safety management still exist many problems. Therefore, it is necessary to take targeted measures to solve these problems from two aspects of food safety management and tourism food safety management, to achieve the purpose of improving the safety management of tourism food.
Research Progress On Application Of Magnetic Nanoparticles In Composition Isolation And Safety Detection In Food Field, Tang Yao, Xu Zhou, Ding Li, Wang Libing, Cheng Yunhui
Research Progress On Application Of Magnetic Nanoparticles In Composition Isolation And Safety Detection In Food Field, Tang Yao, Xu Zhou, Ding Li, Wang Libing, Cheng Yunhui
Food and Machinery
Magnetic nanoparticles is a kind of new polymer materials, which has been widely used in the field of biomedical, food and environment in recent years．The magnetic nanoparticles with suitable surface modification are capable of binding molecules selectively and has property of special magnetic response. In this review, the research progress on applications of magnetic nanoparticles in food composition separation and food safety detection were reviewed, and the application prospect were discussed.
Public Participation: Innovation And Expression Of Food Production Supervision In China, Wei Yan
Public Participation: Innovation And Expression Of Food Production Supervision In China, Wei Yan
Food and Machinery
Under the impact of the food safety accidents occur frequently, traditional food safety supervision mode relying solely on management of the administrative organs show significant limitations. Therefore, public management mode should be established, its core is government and fully integrates social management power. In the context of public management, food safety supervision in China lack the necessary coordination between administrative departments, administrative departments and social public opinion, administrative departments can not play their leading role, and many food operators ignore the legal supervision and other issues, which is caused by the food safety administration of long management, local protectionism and …
Analysis On The Present Situation And Reform Measures Of Agricultural Mechanization Specialty Of China, Jia Xing
Food and Machinery
This paper analyzes the present situation and difficulties of agricultural mechanization specialty, and the reform measures are carried out from the aspects of innovation education mode, reform teaching system, construction of practical training base, strengthening teachers team construction and innovation evaluation and incentive mechanism.
Effect Of Matrix On Glassy Carbohydrate Products Comprising Sweet Orange Oil, Chang Dawei, Liu Shuxing, Liu Ning
Effect Of Matrix On Glassy Carbohydrate Products Comprising Sweet Orange Oil, Chang Dawei, Liu Shuxing, Liu Ning
Food and Machinery
Encapsulation in glassy carbohydrates via extrusion is the low temperature technology and considered to be suitable for encapsulating heat-sensitive materials. The selection of matrix is the important factor. The temperatures of extruder barrel were T1 (65 ℃)，T2 (85 ℃)，T3 (105 ℃) and T4 (95 ℃). Screw speed was 60 r/min and the feeding speed was 1.2 kg/h. The effects of matrix including maltodextrin, maltodextrin added sucrose and maltodextrin added modified starch on the extrudates was investigated. The results showed that the extruded products were the glassy state. The glass transition temperature (Tg) of the …
Application Of Rice Husk Lignin In The Polyurethane Foam, Shi Gang, Zhu Qinfu, Jiang Shuai, Zhang Xin, Ni Caihua, Li Ying
Application Of Rice Husk Lignin In The Polyurethane Foam, Shi Gang, Zhu Qinfu, Jiang Shuai, Zhang Xin, Ni Caihua, Li Ying
Food and Machinery
Due to the high-cost and non-renewable materials for producing polyurethane foam, the lignin of rice as raw material, partially substituting phenol, was to synthetize lignin polyurethane foam. Firstly, the lignin was extracted from rice through ethyl alcohol. Then, the lignin was modified by epoxy chloropropane to increase the number of hydroxyl groups. The modified lignin was readily soluble in the polyether polyol, and could replace part of polyether polyol to mix with isocyanate and other additives developing resource-efficient polyurethane foam. This study not only provides the feasible solution of producing lignin polyurethane foam, but also makes effective use of agricultural …
Effect Of Xanthan On Gelling Properties Of Myofibrillar Protein-Soy Protein Composite With Various Salt Levels, Lin Yuhui, Li Pengpeng, He Zhiyong, Qin Fang, Wu Shengfang, Chen Jie
Effect Of Xanthan On Gelling Properties Of Myofibrillar Protein-Soy Protein Composite With Various Salt Levels, Lin Yuhui, Li Pengpeng, He Zhiyong, Qin Fang, Wu Shengfang, Chen Jie
Food and Machinery
No abstract provided.
Influence Of Protein And Starch On Commercial Cigarette Sensory Quality By Partial Least Square Regression, Su Jiakun, Luo Juanmin, Xu Da, Zhao Juan, Shen Ning, Yu Jingyang, Xia Shuqin, Cai Jibao, Zhang Xiaoming
Influence Of Protein And Starch On Commercial Cigarette Sensory Quality By Partial Least Square Regression, Su Jiakun, Luo Juanmin, Xu Da, Zhao Juan, Shen Ning, Yu Jingyang, Xia Shuqin, Cai Jibao, Zhang Xiaoming
Food and Machinery
The Partial Least Square Regression (PLSR) analysis was used to study the specific influence of protein and starch contents on sensory quality of 10 different kinds of commercial cigarettes. The results showed that there were significant negative correlation between protein, starch and astringency, throat irritation, nasal irritation, indicating that the lower protein and starch content in tobacco, the lower astringency, throat irritation, nasal irritation and higher sensory quality.
Optimization On Tobacco Powder Extracts By Maillard Reaction, Li Xinqin, Zhang Jing, Tian Zhaofu, Li Zhihua, Zhang Peng, Bai Jiafeng, Yu Jingyang, Long Zhangde, Zhang Xiaoming
Optimization On Tobacco Powder Extracts By Maillard Reaction, Li Xinqin, Zhang Jing, Tian Zhaofu, Li Zhihua, Zhang Peng, Bai Jiafeng, Yu Jingyang, Long Zhangde, Zhang Xiaoming
Food and Machinery
Different kinds of amino acids and saccharides were added to the concentrated tobacco extract for Maillard reaction. Based on the results of single factor tests, the optimized reaction conditions were as follows: ratio of xylose to glycine 2∶1(m∶m), xylose addition 6%, initial pH 6.5, reaction temperature 100 ℃, reaction time 3 h. The evaluation results demonstrated that the toast aroma of Maillard reaction products of xylose and glycine was enhanced significantly, and accompanied by significant reduction of offensive odor and wood. Furthermore, the flavor of product got well improved.The method of SPME was chosen to extract the volatile compounds of …
Effects On Aroma Components Of Weifang Tobacco With Different Drying Methods, Sun Qiang
Effects On Aroma Components Of Weifang Tobacco With Different Drying Methods, Sun Qiang
Food and Machinery
In order to research the influence of aroma components with different drying methods on different parts of tobacco, three parts of Shandong Weifang tobacco was used as the experimental material to study the change of aromatic components in pyrolytic products of cut tobacco at the two methods that sheet tube drying and pneumatic drying. The results showed that, the whole amount of aromatic components increased in both way, sheet tube drying obviously affected the upper and central tobacco, and pneumatic drying was more obvious affectting the underneath tobacco.
Research For Quantitative Classification Of Dry Red Wine In Uniform Color Space, Chen Xiaoyi, Zhang Junxiang, Wang Hong
Research For Quantitative Classification Of Dry Red Wine In Uniform Color Space, Chen Xiaoyi, Zhang Junxiang, Wang Hong
Food and Machinery
The experiment collected 13 samples from the bottle stored red wine which are made in the Eastern Foot of Helan Mountain, 2012 and 2013. Method by ultraviolet spectrophotometer. Quantitative appraisal of color of red wine is established according to the parameters of hue (H*), saturation(C*) and brightness(L*) are analyzed in CIE L*a*b* (recommended by International Commission on Illumination). The hue is divided into 3 levels, the chroma is divided into 5 levels, the lightness is divided into 5 levels. construct the CIE L*a*b* model …
An Edge Detection For Sunflower Seeds Based On Improved Canny Algorithm, Xu Can, Zhang Qiuju
An Edge Detection For Sunflower Seeds Based On Improved Canny Algorithm, Xu Can, Zhang Qiuju
Food and Machinery
Aiming at the edge-detection for a class of objects of irregular shape, such as sunflower seeds, but the traditional Canny algorithm has many shortcomings. This paper proposed three improvements: ① The adaptive high threshold method based on the gradient statistic difference was to overcome the problem that the traditional Canny algorithm might lose part valid edge information when the gray of goals and background in the image had a relatively wide change, which had higher signal-to-noise ratio; ② It proposed an algorithm of extending at the endpoints based on the gradient direction was made up for the defect of getting …
Study On Volatile Flavor Compounds In Different Parts Of Dairy Veal Calf, Yuan Qi, Luo Aiping, He Guangzhong, Zhou Guojun
Study On Volatile Flavor Compounds In Different Parts Of Dairy Veal Calf, Yuan Qi, Luo Aiping, He Guangzhong, Zhou Guojun
Food and Machinery
Determined the difference of brisket, tenderloin, topside from 120 d dairy veal calf. The muscle was sampled at slaughter and subjected to volatile flavor compounds analysis by SPME—GC—MS. The results showed that: the same type of volatile flavor compounds was different in different parts of the veal. Brisket had the least amount of aldehydes, which was only 32.181%. Brisket had the largest amount of hydrocarbons, which is twice as much as tenderloin, and topside. Topside had the lowest level of ketones, which is only 2.928%. Different parts of meat sample had different type and proportion of total volatiles flavor compounds. …
Effects Of Quinolones On Hemolymph Enzymes Of Chinese Mitten Crab, Eriocheir Sinensis, Wang Haichao, Zhang Xingtao, Dong Zeng, Wu Xiao
Effects Of Quinolones On Hemolymph Enzymes Of Chinese Mitten Crab, Eriocheir Sinensis, Wang Haichao, Zhang Xingtao, Dong Zeng, Wu Xiao
Food and Machinery
Norfloxacin, ofloxacin and enorfloxacin, the most common used quinolones in aquaculture, were evaluated for the effects on hemolymph enzymes of Chinese mitten crab, Eriocheir sinensis. The hemolymphs were collected at regular time for detection of phenoloxidase(PO), peroxidase(POD), alkaline phosphatase(ALP), lysozyme(LSZ), superoxide dismutase(SOD), glutamic-oxaloacetic transaminase(AST) and glutamic-pyruvic transaminase(ALT) after Chinese mitten crab were injected intramuscularly with quinolones at concentration of 5 μg/kg. The results showed that activity of PO, POD, ALP, LSZ and SOD increased respectively(P<0.05), and the effect of enorfloxacin experimental group was very obvious(P<0.01), and decreased to the normal levels as the control group at 96 h. The activity of AST and ALT after quinolones injection showed significantly lower during the experimental period(P<0.05). These results indicated that quinolones did not result in inhibition on hemolymph immune enzyme and damage on viscera organs. Moreover, quinolones showed immune enhancement on at concentration of 5 μg/kg.