Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Keyword
-
- Antioxidant activity (81)
- Quality (52)
- Food safety (37)
- Antioxidant (35)
- Machine vision (32)
-
- Polysaccharide (27)
- Packaging design (25)
- Principal component analysis (24)
- Texture (24)
- Flavor (20)
- Numerical simulation (20)
- Fermentation (19)
- Physicochemical properties (19)
- Polyphenols (19)
- Uncertainty (19)
- Biological activity (17)
- Process optimization (17)
- Protein (17)
- Detection (16)
- Food (16)
- Preservation (16)
- Stability (16)
- Apple (15)
- Rapid detection (15)
- Deep learning (14)
- Microstructure (14)
- Sensory evaluation (14)
- Volatile components (14)
- Extraction (13)
- Flavonoids (13)
Articles 1771 - 1800 of 4816
Full-Text Articles in Food Biotechnology
Research And Development Of Pet Aseptic Filling Technology And Equipment Of Beverage, Chen Jin-Ding, Yang Shu-Qiao, Gao Yan-Xiang
Research And Development Of Pet Aseptic Filling Technology And Equipment Of Beverage, Chen Jin-Ding, Yang Shu-Qiao, Gao Yan-Xiang
Food and Machinery
In this article, the process of the PET aseptic filling technology of beverage was summarized, and research progress of the PET aseptic filling process and equipment was analyzed. The aim of this article was to provide relevant basis for the application and optimization of the PET aseptic filling technology in the beverage industrial production.
The Research On Scavenging Nitrogen Radical Ability Of Reduced Pyrroloquinoline Quinone, Ma Ke, Wu Zhen-Zhen, Yang Xue-Peng
The Research On Scavenging Nitrogen Radical Ability Of Reduced Pyrroloquinoline Quinone, Ma Ke, Wu Zhen-Zhen, Yang Xue-Peng
Food and Machinery
The changes were discussed in the scavenging rate of ABTS free radicals of reduced pyrroloquinoline quinone (PQQH2) under different mass concentrations and different reaction time conditions. The primary and secondary reaction kinetic models were established. With conventional antioxidant vitamin C as a control, the scavenging performance of PQQH2 on ABTS free radicals was studied. Results: The higher of the concentration of PQQH2 and the longer the time were, the higher of the scavenging rate of ABTS free radicals was. After 25 minutes of reaction, the scavenging rate of 70 mg/L PQQH2 could reach more than …
Effects Of Enterobacter Fermentation On Chemical Components Of Tobacco Extract And Cigarette Quality, Ye Jian-Bin, Qi Xiao-Na, Yang Zong-Can, Zhang Ting-Ting, Feng Ying-Jie
Effects Of Enterobacter Fermentation On Chemical Components Of Tobacco Extract And Cigarette Quality, Ye Jian-Bin, Qi Xiao-Na, Yang Zong-Can, Zhang Ting-Ting, Feng Ying-Jie
Food and Machinery
Here, tobacco extract was produced by fermentation using Enterobacter, then the tobacco extract was prepared by concentration. Continuous flow was applied to analyze the chemical composition of tobacco extract; and the aroma components were also analyzed by GC-MS. The as-prepared tobacco extract was applied in the cigarettes, and its effects on sensory and smoke aroma components were also evaluated. Results showed that, after fermentation, the content of protein, starch, galacturonic acid, total plant alkali and amino acid were decreased by 28.95%, 19.44%, 18.91%, 3.71% and 37.45%, respectively. The tobacco extracts prepared by fermentation had a typical sweet flavor, and the …
Uncertainty Evaluation Of The Determination Of Vitamin C In Fruits And Vegetables By High Performance Liquid Chromatography, Wang Xia, Zhang Wei-Yi, Han Yi-Yi, Chen Mei-Lian, Feng Dong-Sheng
Uncertainty Evaluation Of The Determination Of Vitamin C In Fruits And Vegetables By High Performance Liquid Chromatography, Wang Xia, Zhang Wei-Yi, Han Yi-Yi, Chen Mei-Lian, Feng Dong-Sheng
Food and Machinery
To evaluate the uncertainty of the determination of vitamin C in fruits and vegetables by high performance liquid chromatography, a mathematical model was established to evaluate each uncertainty component, and the standard uncertainty and extended uncertainty of the synthesis were calculated. The results showed that the amounts of vitamin C in samples was 33.7 mg/100 g, and the expanded uncertainty was 1.4 mg/100 g (k=2). The uncertainties of the determination mainly come from the preparation of standard solution and the repeatability of determination.
Method Improvement Of Gas Chromatography In Determination Of Inositol In Infant And Young Children Formula Milk Powder, Zhu Li, He Hao, Xue Min-Min, Chen Wen-Zhang, Cheng Meng-Ya, Yuan Lie-Jiang, Wu Hai-Zhi
Method Improvement Of Gas Chromatography In Determination Of Inositol In Infant And Young Children Formula Milk Powder, Zhu Li, He Hao, Xue Min-Min, Chen Wen-Zhang, Cheng Meng-Ya, Yuan Lie-Jiang, Wu Hai-Zhi
Food and Machinery
Based on the second method of GB 5009.270—2016, a more convenient and efficient gas chromatography method was established for the detection of inositol content in infant formula milk powder. Compared with the second method of GB 5009.270—2016, this method can shorten the drying time and the derivative time on water bath through improving the extraction solvent and extraction methods, the purification methods, the drying methods of the derivatives and the adding sequence and proportion of derivative reagent. What’s more, this method can also reduce the retention time and analysis time in inositol’s detection by optimizing the testing parameters of gas …
On-Line Elimination System Of Foreign Materials In Cut Tobacco Based On X-Ray, Han Ming, Wu Xue-Qin, Han Hui-Dan, Zhao Shu-Hua, Zhu Jian-Xin
On-Line Elimination System Of Foreign Materials In Cut Tobacco Based On X-Ray, Han Ming, Wu Xue-Qin, Han Hui-Dan, Zhao Shu-Hua, Zhu Jian-Xin
Food and Machinery
The system was based on the differenceof X-ray absorption capacity of different density materials to design On-line elimination system of foreign materials in cut tobacco based on X-ray. The system uses X-ray to transmit the cut tobacco to form the original density data, and uses the mutation of the original density value to distinguish the foreign materials, so as to realize the function of on-line detection and recognition of foreign materials. And a unique method of screening out foreign materials by parallelogram injection which made the foreign materials close to the center of the parallelogram was designed to improve the …
Research On The Construction Of Traceability System For Food Cold Chain Logistics Based On Blockchain Technology In The Post Epidemic Era, Li Hang, Dong Rui
Research On The Construction Of Traceability System For Food Cold Chain Logistics Based On Blockchain Technology In The Post Epidemic Era, Li Hang, Dong Rui
Food and Machinery
Based on the background of the post epidemic era, the development status of Chinese cold chain logistics market and the pain points of food cold chain logistics information traceability system were analyzed in this review, and the existing problems were discussed and summarized. Based on the blockchain technology, the construction of food cold chain logistics traceability system was also investigated, by using three dimensions of participant setting, system framework design and operation process optimization, and the specific implementation path of the newly constructed traceability system from three aspects of government, enterprise and consumer was expounded.
Research Process Of Valuable Product And Biorefinery Of Wine Lees, Guo Zhi-Jun, Zhang Wang-Fei, Jiang Lu, Fang Yu-Lin
Research Process Of Valuable Product And Biorefinery Of Wine Lees, Guo Zhi-Jun, Zhang Wang-Fei, Jiang Lu, Fang Yu-Lin
Food and Machinery
In this paper, the development of high-value by-products and biorefinery of wine lees are summarized. On the basis, the reasons of industrialization of wine lees recycling in China were analyzed, and the solution were put forward. Valorization of wine lees could lead to highly efficiency bioprocesses and promote the clean production of wine industry.
Comprehensive Evaluation Of Nutrition Quality Of Commercial Auricularia Auricular From 15 Production Area, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Wu Nan
Comprehensive Evaluation Of Nutrition Quality Of Commercial Auricularia Auricular From 15 Production Area, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Wu Nan
Food and Machinery
13 nutrition components were used as as quality evaluation index, methods of principal analysis and subordinate function were applied to comprehensively evaluate the quality of commercial Auricularia auricular from 15 production area, and clustering analysis was used to classify Auricularia auricular quality. The results showed that 4 principal components were extracted from 13 nutrient components, and their cumulative contribution rate was 81.52%, which could reflect the comprehen-sive information of the quality of Auricularia auricula better. The contents of iron, zinc, total fatty acid, crude polysaccharide and ash could be used as indexes for the comprehensive quality evaluation of Auricularia auricula …
Analysis Of Fatty Acid Profile In Metabolites And Cells Of Five Bifidobacterium Strains By Gc-Ms, Chen Shi-Yang, Liu Feng-Ying, Chen Hui-Min, Chen Li-Jun, Chen Shu-Xing
Analysis Of Fatty Acid Profile In Metabolites And Cells Of Five Bifidobacterium Strains By Gc-Ms, Chen Shi-Yang, Liu Feng-Ying, Chen Hui-Min, Chen Li-Jun, Chen Shu-Xing
Food and Machinery
Gas chromatography-mass spectrometry (GC-MS) was used to analyze fatty acid profile in metabolites and cells of five strains of Bifidobacterium. The results showed that the fatty acid content of different Bifidobacterium was significantly different among the metabolites, and there were some differences among the cells. Differences of fatty acid were also found among the same Bifidobacteriium strains derived from different sources. Methyl palmitate (C16:0), methyl lignocerate (C24:0), and methyl stearate (C18:0) were the main fatty acids in metabolites and cells of the five strains. Among them, the C16:0 was significantly different (P＜0.05), and …
Rheological Properties Of Fenugreek Gum On Improving The Safety Of Drinking Water In Nursing Dysphagia, Hao Lu-Lu, Wang Ling, Shang Long-Chen, Li Bin
Rheological Properties Of Fenugreek Gum On Improving The Safety Of Drinking Water In Nursing Dysphagia, Hao Lu-Lu, Wang Ling, Shang Long-Chen, Li Bin
Food and Machinery
In this paper, according to the American Dysphagia Diet standard, based on the viscosity at 50 s-1, fenugreek gum was prepared into thickening fluids with viscosity of 180 cP(nectar),1 000 cP(honey) and 2 500 cP(pudding), that the rheological properties had been systematically studied to evaluate the potential of fenugreek gum in improving the safe drinking water of patients with dysphagia. And then the rheological properties of fenugreek gum prepared at different temperatures were further explored. The results showed that the dissolution temperature was the key to whether the rheological properties of fenugreek gum meet the requirements of drinking …
Determination Of Total Fluorine In Tea By Nuclear Magnetic Resonance Spectroscopy Combined With Oxygen Bomb Combustion, Zhou Mi, Han Zhi, Zhu Zheng-Wei, Zhu Song-Song, Wang Hui-Xia, Jiang Feng, Zhu Qian
Determination Of Total Fluorine In Tea By Nuclear Magnetic Resonance Spectroscopy Combined With Oxygen Bomb Combustion, Zhou Mi, Han Zhi, Zhu Zheng-Wei, Zhu Song-Song, Wang Hui-Xia, Jiang Feng, Zhu Qian
Food and Machinery
Quantitative analysis of total fluorine in tea was established by using 19F quantitative nuclear magnetic resonance combined with the pretreatment method of oxygen bomb combustion. The 19F qNMR method used the signal characteristic of fluoride ion at δ=-119 as the qualitative peak and the signal characteristic of trifluoroacetic acid at δ=-75 as the internal standard peak. The fluorine-containing substances in tea sample was burned by oxygen bomb and converted into inorganic fluorine. Mixed metal chelating agent which included sodium citrate and disodium EDTA was added to eliminate interference and then the absolute content of fluoride ion in tea …
International Experiences And Inspirations Of Dairy Product Safety And Quality Supervision, Zhang Li-Ping
International Experiences And Inspirations Of Dairy Product Safety And Quality Supervision, Zhang Li-Ping
Food and Machinery
At present, the quality and safety supervision of dairy products in China are facing many challenges. Some successful experiences and advanced technologies in dairy product quality and safety supervision, safety risk assessment, quality standards and safety standards, management mode, and the examination system of in developed countries, such as Europe and the United States, were reviewed. It was concluded that, to improve the Chinese dairy products quality and safety supervision system, the integrated use of economic, administrative and legal means should be used to strengthen the macro-control. Moreover, strategies including constructing a safety-oriented inspection and testing system, speeding up technical …
Conjugate Tooth Profile Solution And Meshing Analysis Of Harmonic Drive Based On Envelope Theory, Li Peng-Chao, He Xue-Ming, Lu Li-Xin, Lin Zi-Dong
Conjugate Tooth Profile Solution And Meshing Analysis Of Harmonic Drive Based On Envelope Theory, Li Peng-Chao, He Xue-Ming, Lu Li-Xin, Lin Zi-Dong
Food and Machinery
In order to solve the problem of complex derivation of conjugate tooth profile in harmonic drive, a method based on the trajectory envelope of flexspline is used to solve the conjugate tooth profile, and the different tooth height along the axial direction of the flexspline profile is adjusted to avoid interference between the flexible gear and the conjugate steel gear. In order to analyze the influence of tooth root circle radius and torque on the stress of flexspline, a multi-body contact model was established by ANSYS Workbench to explore the influence of root circle radius and torque on the stress …
Anomaly Vibration Detection Method Of The Refrigeration Compressor Based On Autoencoder, Wang Yuan-Tao, Feng Tao, Sun Qia, Wang Jing, Wang Yi-Han
Anomaly Vibration Detection Method Of The Refrigeration Compressor Based On Autoencoder, Wang Yuan-Tao, Feng Tao, Sun Qia, Wang Jing, Wang Yi-Han
Food and Machinery
The compressor is the core component of refrigeration equipment. This paper proposeed a method of anomaly vibration detection of refrigeration compressor based on autoencoder technology in order to solve the quality control problems in the production process of refrigeration compressor. The principle and process of anomaly vibration detection were given, based on autoencoder and the acquisition method of compressor vibration signal sample. The relationship was studied between the mean square error of the input and output of the autoencoder and the distribution of the signal samples. By means of the autoencoder model, the decision fundament of the abnormal vibration of …
Dynamic Performance Analysis Of The Herringbone Transmission System Of Konjac Fine Flour, Hu Qing-Ming, Hou Jun-Peng, Xu Chang-Shun, Sun Dan-Dan, Yang Ming, Bai Song, Guo Jian-Hua
Dynamic Performance Analysis Of The Herringbone Transmission System Of Konjac Fine Flour, Hu Qing-Ming, Hou Jun-Peng, Xu Chang-Shun, Sun Dan-Dan, Yang Ming, Bai Song, Guo Jian-Hua
Food and Machinery
Taking the fourth-stage transmission system of the konjac flour machine as the research object, a multi-body dynamic model was established based on the straight tooth synchronous belt and double helical synchronous belt with new profile, and the influence of the tooth line shape on the belt tooth stress and system vibration was analyzed. Then the influence of the structural parameters of the helix angle and the dislocation coefficient between the teeth on the dynamic performance of the transmission system were investigated. The results showed that when the toothed helix angle β was 30° with the inter-tooth dislocation coefficient k of …
Development Of A Continuous Laser Scanning Electromechanical System For Brown Rice Profile Cross Section, Yang Si-Ping, Tang Xiao-Hua, Li Tian-Jiao, Zheng Long-An, An Jia-Qiang
Development Of A Continuous Laser Scanning Electromechanical System For Brown Rice Profile Cross Section, Yang Si-Ping, Tang Xiao-Hua, Li Tian-Jiao, Zheng Long-An, An Jia-Qiang
Food and Machinery
A laser scanning contour measuring device for brown rice was developed. The mechanism principle of the device was adapted to the point cloud data collection representing the geometric characteristics of brown rice. It has the functions of mutually vertical triaxial movement and two-axis rotation to realize the circular sweep of the ellipsoid of brown rice, the deflection of the embryo and the linear sweep of its main section. The ellipsoid of brown rice was measured by circular discrete and continuous laser scanning. The results showed that the continuous and discrete scanning data were consistent in describing the surface of brown …
Analysis Of Tea Brand Packaging The Visual Expression From The Perspective Of Cultural Gene, Xie Qi, Xu Xin-Yi
Analysis Of Tea Brand Packaging The Visual Expression From The Perspective Of Cultural Gene, Xie Qi, Xu Xin-Yi
Food and Machinery
From the perspective of design, the cultural gene method was introduced to collect and sort out The Tea Road cultural gene. The tea brand packaging of The Tea Road in Hunan and Hubei was used as an example, the application types and the visual expression in its design were analyzed. Our study would provide new ideas for the packaging design of different tea brands.
Optimization On Subcritical Extraction Of Oil From Cucumariafrondosa Visceral By Response Surface Method, Xu Meng-Hao, Liang Yang, Yao Yan-Yan, Zhu Ji-Hai, Zhao Xiang-Zhong
Optimization On Subcritical Extraction Of Oil From Cucumariafrondosa Visceral By Response Surface Method, Xu Meng-Hao, Liang Yang, Yao Yan-Yan, Zhu Ji-Hai, Zhao Xiang-Zhong
Food and Machinery
A new process for subcritical extraction of Cucumariafrondosa oil was established using freeze-dried Cucumariafrondosa visceral which is rich in lipid active substances. The subcritical extraction conditions were optimized by single factor and response surface methodology, and the best extraction process was obtained: material-liquid ratio 1∶3 （g/mL）, extraction pressure 0.4 MPa, extraction times 5 times, extraction time 56.18 min, extraction temperature 48.55 ℃, extraction rate 23.38%. By comparing the physical and chemical indexes of oil extracted by different methods and gas chromatography-mass spectrometry (GC-MS) graphs, the physicochemical indexes of oil extracted by subcritical method are better than other methods, the content …
Suitability Evaluation For Processing Chips From Different Mushroom Varieties, Wang Chun, Dai Yan-Jun, Sun Yue, Li Xue-Ling, Liang Jin
Suitability Evaluation For Processing Chips From Different Mushroom Varieties, Wang Chun, Dai Yan-Jun, Sun Yue, Li Xue-Ling, Liang Jin
Food and Machinery
Using Pleurotus eryngii, Lentinus edodes, Coprinus comatus, Agaricus bisporus and Volvariella volvacea as the main raw materials and adding wheat flour, five kinds of mushroom chips were processed by air frying pan. The sensory quality, texture, color difference, flavor free amino acids and reducing sugar of the chips were comprehensively evaluated. The results showed that significant differences were found in the quality of different kinds of mushroom chips. The contents of reducing sugar and total free amino acids in five kinds of mushroom chips were 0.197~0.214 g/100 g and 88.79~334.84 mg/100 g, respectively, and the contents of delicious amino acids …
Optimization Of Acetic Acid Fermentation Process And Antioxidant Activity Of Qiuxiang Pear Vinegar, Yan Fei-Xiang, Zhu Dan, Niu Guang-Cai, Wei Wen-Yi, Wang Si-Pu
Optimization Of Acetic Acid Fermentation Process And Antioxidant Activity Of Qiuxiang Pear Vinegar, Yan Fei-Xiang, Zhu Dan, Niu Guang-Cai, Wei Wen-Yi, Wang Si-Pu
Food and Machinery
Taking the Qiuxiang pear wine as the raw materials, Huniang 1.01 acetic acid bacteria as the strain, and the total acid content as the index, the response surface methodology was used to optimize the fermentation process of fruit vinegar, and its antioxidant capacity was evaluated. The results showed that the optimum conditions for acetic acid fermentation of Qiuxiang pear vinegar were as follows: the inoculation amount of acetic acid bacteria was 9.4%, the fermentation time was 6 d, the fermentation temperature was 31 ℃, and the initial pH was 4.5. The fruit vinegar obtained under these conditions, which the total …
Prediction And Control Method Of Moisture Content After Cutting Based On Machine Learning, Gao Li-Xiu, Chen De-Li, Wan Xing-Miao, Wang Xing-Hao, Zhu Zhi-Yuan, Li Yong-Hua, She Di, Kong Wei-Xi
Prediction And Control Method Of Moisture Content After Cutting Based On Machine Learning, Gao Li-Xiu, Chen De-Li, Wan Xing-Miao, Wang Xing-Hao, Zhu Zhi-Yuan, Li Yong-Hua, She Di, Kong Wei-Xi
Food and Machinery
In order to improve the stability of the moisture content after cutting in the production process of silk making, the matching degree of the indexes between the moisture content at the outlet of loose moisture return, the moisture content at the outlet of moistening leaf feeding and the moisture content after cutting was guaranteed. The steady state data samples of “Yunyan (A)” brand silk production process was selected and the influence variables of the model were analyzed by Recursive Feature Elimination Method (RFE). Based on the temperature and humidity prediction model of the workshop, Monte Carlo simulation, Neural Network algorithm …
Research Progress On The Main Active Components And Physiological Functions Of Sugarcane Molasses And Beet Molasses, Li Qing-Lan, Cui Chun, Wang Wei
Research Progress On The Main Active Components And Physiological Functions Of Sugarcane Molasses And Beet Molasses, Li Qing-Lan, Cui Chun, Wang Wei
Food and Machinery
In this review, the application scope of molasses was summarized, and the main active substances and their physiological activities of sugarcane molasses and beet molasses were introduced. In addition, the development prospect of molasses active substances was prospected.
Recent Advances In Simultaneous Detection Of Food Hazards Based On Aptasensor, Gao Lin-Chen-Meng, Ye Hua, Huang Sheng-Bo, Li Zhan-Ming, Guo Yuan-Xin, Li Chao, Wang Zhou-Ping
Recent Advances In Simultaneous Detection Of Food Hazards Based On Aptasensor, Gao Lin-Chen-Meng, Ye Hua, Huang Sheng-Bo, Li Zhan-Ming, Guo Yuan-Xin, Li Chao, Wang Zhou-Ping
Food and Machinery
The aptamers used for screening various food hazards, such as pathogens, biotoxins, antibiotics, veterinary drugs, pesticides, heavy metal ions and so on, was firstly introduced in this review, and then the advances in simultaneous detection of these food hazards based on aptasensor were summarized. Finally, the future prospects were discussed in the perspectives section.
Research Progress On Formation Mechanism And Influencing Factors Of Egg Yolk Gel, Zhang Gen-Sheng, Xu Yi-Meng, Yu Shi-You, Pan Lei
Research Progress On Formation Mechanism And Influencing Factors Of Egg Yolk Gel, Zhang Gen-Sheng, Xu Yi-Meng, Yu Shi-You, Pan Lei
Food and Machinery
In this review, gelation process, physicochemical properties and formation mechanism of egg yolk gel induced by heat, alkali and freezing were introduced. On this basis, the effects of different factors on heat-induced gel, alkali-induced gel and freezing-induced gel were elaborated, and the research direction of egg yolk gel was prospected.
Effects Of Ultrasound-Assisted Glycation On The Allergenicity Of Β-Lactoglobulin During Digestion, Ma Qiu-Ping, Wang Hui, Tu Zong-Cai, Wen Ping-Wei, Hu Yue-Ming
Effects Of Ultrasound-Assisted Glycation On The Allergenicity Of Β-Lactoglobulin During Digestion, Ma Qiu-Ping, Wang Hui, Tu Zong-Cai, Wen Ping-Wei, Hu Yue-Ming
Food and Machinery
The method of indirect competitive ELISA, scanning electron microscopy (SEM) and dynamic light scattering (DLS) were used to study the ultrasound-assisted glycation with lactose (UAG) on changes in allergenicity and structure of β-lactoglobulin (β-Lg) during digestion in vitro. The results showed that the allergenicity and the degree of hydrolysis of UAG modified β-Lg had a reduced during gastrointestinal digestion. Glycation limited β-Lg to form a smaller particle structure during gastric digestion, then aggregated during intestinal digestion. The fluorescence intensity first increased and then decreased, and the maximum emission wavelength appeared red shift. These results indicated that UAG modification could effectively …
Study On Quality Kinetics Of Fermented Sour Meat During Cooking, Wu Hui-Lin, Li Miao-Yun, Zhao Li-Jun, Zhao Gai-Ming, Zhu Yao-Di
Study On Quality Kinetics Of Fermented Sour Meat During Cooking, Wu Hui-Lin, Li Miao-Yun, Zhao Li-Jun, Zhao Gai-Ming, Zhu Yao-Di
Food and Machinery
Kinetic analysis was carried out on the dynamic changes of ripening factors (color, shear force) and superheating factors (water activity, water content) during the heating process of fermented sour meat in 70~80 ℃water bath. The results showed that the changes of ripening factor (color, shear force) and superheating factor (water activity, water content) of fermented sour meat were all in accordance with the first-order kinetic equation, the Z value of brightness value was 63.751 ℃ and the Ea value was 4.016 kJ/mol; The Z value of redness change was 35.500 ℃, Ea value was 4.029 kJ/mol, and the …
The Relationship Between Selenium-Containing Rice Milling Rate And Selenium Loss In Jiangjin District, Chongqing, Sun Rui, Zhong Geng, Zhang Yang, Zeng Zuo-Hua, Fang Li-Kui
The Relationship Between Selenium-Containing Rice Milling Rate And Selenium Loss In Jiangjin District, Chongqing, Sun Rui, Zhong Geng, Zhang Yang, Zeng Zuo-Hua, Fang Li-Kui
Food and Machinery
19 kinds of selenium-containing rice were collected from 7 towns in Jiangjin District, and the influence of milling on the selenium content of rice was investigated. Significant differences were found in the selenium content in different varieties of brown rice (P<0.05). Yuxiang 203, Jing 1 You Huazhen, Q Xiang You 100 and Jing Liang You 510 had stronger selenium accumulation ability. Under the influence of rice varieties and planting environment, rice bran with different milling rate, selenium content and selenium loss in the milling process were different. The selenium content in rice bran of Yuxiang 203 and Jing1 Youhuazhen was higher, up to 0.82 mg/kg, which could be widely used as selenium-rich by-products produced in the processing process. All the samples showed that higher milling rate could cause higher processing precision and higher loss rate of selenium, and the highest loss rate of selenium was up to 44.39%. During the milling process, the selenium loss of Jing1 Youhuazhen and Jing Liang You 510, planted in Jiasui Town, Q Xiang You 100, and Yuxiang 203 planted in Baisha town and Zhongshan town, was relatively small. After grinding the 80 s, the selenium content in first-grade polished rice could still reach the level of selenium enrichment.
The Effect Of Ph And Buffer Systems On The Inhibition Of Lipoxygenase Activity By Plant Polyphenols, Ye Feng-Ling, Jia Li-Rong, He Qiang, Dong Yi
The Effect Of Ph And Buffer Systems On The Inhibition Of Lipoxygenase Activity By Plant Polyphenols, Ye Feng-Ling, Jia Li-Rong, He Qiang, Dong Yi
Food and Machinery
In order to optimize the Ultraviolet (UV) spectrophotometric method for determination of polyphenols inhibiting LOX activity, and to explore the influences of the buffer systems and pH on LOX enzyme activity and polyphenol auto-oxidation, this paper studied the changes of LOX enzyme activity and the auto-oxidation of gallic acid, quercetin, catechin and 3,4-dihydroxyphenylacetic acid under different buffer systems and pH conditions. The results showed that the activity of LOX was stronger under alkaline conditions, and the 4 polyphenols had the weakest self-oxidation in the borate system and the strongest self-oxidation in the Tris-HCl system. The higher the pH in each …
Study On Absorption And Desorption Properties Of Macroporous Resin For Pericarps Of Trapa Bispinosa Roxb., Yuan Huan, Peng Li-Sha, Sun Meng-Yao, Cao Qing-Ming, Long Qi-Zhi
Study On Absorption And Desorption Properties Of Macroporous Resin For Pericarps Of Trapa Bispinosa Roxb., Yuan Huan, Peng Li-Sha, Sun Meng-Yao, Cao Qing-Ming, Long Qi-Zhi
Food and Machinery
This study describes a method for separation and purification of polyphenolics of ethyl acetate extract (EAE) of Trapa bispinosa Roxb. pericarps (TBP) by macroporous resins. The abilities of static absorption and desorption of seven kinds of macroporous resins were studied. The best macroporous resin D101 was selected. The dynamic absorption and desorption conditions were optimized as follows: 5 mg/mL of the sample concentration, 1 mL/min of the flow rate of sample loading, 70% of ethanol as the eluent, 4 mL/min of the elution flow rate and 5 BV of the elution volume. After enrichment by D101 macroporous resin, the content …