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Articles 3301 - 3330 of 4816
Full-Text Articles in Food Biotechnology
Study On The Extraction Technology And Functional Properties Of Gliadin From Sorghum, Liu Dan, Liu Jianli, Wang Shuai, Cao Xiangyu
Study On The Extraction Technology And Functional Properties Of Gliadin From Sorghum, Liu Dan, Liu Jianli, Wang Shuai, Cao Xiangyu
Food and Machinery
The optimum conditions for the preparation of sorghum gliadin by ultrasonic assisted enzymatic method were studied by single factor and response surface test. The effects of standing time and temperature on the oil retention and water holding capacity of gliadin were studied. The results showed that the optimum conditions were as followed: enzyme dosage 1%, enzyme action time 3 h, ultrasonic action time 19 min, ethanol concentration 60%, the maximum extraction rate under the conditions of (7.19±0.36)%. At the temperature of 35 ℃and standing time of 40 min, the maximum oil holding capacityof sorghum gliadin was (2.84±0.15) g/g and the …
Effects Of High Temperature Treatment On Quality Of Meat, Zhong Huazhen, Liu Yongfeng, Gan Fei, Hu Yuhua
Effects Of High Temperature Treatment On Quality Of Meat, Zhong Huazhen, Liu Yongfeng, Gan Fei, Hu Yuhua
Food and Machinery
In order to study the effects of common high temperature treatment methods such as pan-frying, frying and broiling on eating quality of meat. pork, chicken and duck were used as research object. The meat color, texture profile analysis and shear force were determined to evaluate the eating quality. Results indicated that pan-frying, frying and broiling had a significant influence on the eating quality of all the samples (P＜0.05). After treatments, the L*and b* value of the three kinds of meat increased (P＜0.05), the a* value of pork decreased (P＜0.05), conversely, the a* value of chicken …
Construction Of Mango Quality Inspection Platform Based On Dsp System, Pan Junyang, Xiang Huiyu, Xue Zhen
Construction Of Mango Quality Inspection Platform Based On Dsp System, Pan Junyang, Xiang Huiyu, Xue Zhen
Food and Machinery
In order to realize the detection of mango size, maturity and degree of decay, a test platform based on DSP6437 development board was constructed. Image acquisition was carried out on this platform, with conversion and collection of the data stream. Therefor, the RGB and grayscale images were obtained, the super neighborhood average method for smoothing the image was used to detect the region of interest, and according to the regional average gray degree of maturity, the classification of mango was determined. The edge points of mango were calculated by Laplace transform, and the minimum envelope rectangle was rotated to judge …
Effects Of Lactic Acid Bacteria And Yeast On Fermented Yak Milk Quality, Yu Mingjia, Suo Huayi, Li Jian, Xie Jie, Zhao Xin, Qian Yu, Ding Yangping, Zhang Yu
Effects Of Lactic Acid Bacteria And Yeast On Fermented Yak Milk Quality, Yu Mingjia, Suo Huayi, Li Jian, Xie Jie, Zhao Xin, Qian Yu, Ding Yangping, Zhang Yu
Food and Machinery
In order to clarify the role of lactic acid bacteria and yeast in the yak yogurt quality formation, by using the yak milk powder as the raw material, the yak yogurt as the fermentation agent, and inhibiting the yeast and lactic acid bacteria in fermention, respectivly, the indexes, for the flavor, taste and texture, were determined, and compared in the ordinary fermentation, inhibition of lactic acid bacteria, inhibition of yeast fermentation yogurt. The results showed that lactic acid bacteria and yeast had a key role in the formation of yak yogurt quality. The lactic acid bacteria had a great contribution …
Effects Of High Temperature Treatment On Protein Components And Their Degradation In Beef, Zou Liangliang, Kang Huaibin, Zhang Huiyun, Xie Anguo, Cai Chaoqi, Wang Bo
Effects Of High Temperature Treatment On Protein Components And Their Degradation In Beef, Zou Liangliang, Kang Huaibin, Zhang Huiyun, Xie Anguo, Cai Chaoqi, Wang Bo
Food and Machinery
Beef longissimus dorsi muscle with different high temperature treatment (110 ℃, 115 ℃ and 121 ℃, respectively, heating 3, 6, 9, 12 and 15 min) were tested for time and temperature-related changes in different solubility and structural proteins, total nitrogen and non-protein nitrogen, amino nitrogen content, proteolysis index and SDS-PAGE patterns of total muscle protein during high temperature processing. The results showed that the contents of water-soluble protein and salt-soluble protein decreased distinctly with the increase of heating temperature and time. After heating at 121 ℃ for 15 min, the content of sarcoplasmic protein in the beef longissimus dorsi muscle …
Effects Of Different Mixing And Kneading Methods On The Quality Of Frozen Cooked Noodles, Shao Lifang, Zhu Kexue, Guo Xiaona
Effects Of Different Mixing And Kneading Methods On The Quality Of Frozen Cooked Noodles, Shao Lifang, Zhu Kexue, Guo Xiaona
Food and Machinery
In this paper, the effect of different mixing (vacuum, conventional and manual) and kneading (machine kneading, hand kneading and non-kneading) methods on the quality of frozen cooked noodles were studied. The different processing methods on the cooking and texture properties of the frozen cooked noodle were investigated, and by NMR analyzed the water changes, use SE-HPLC to analyze the changes in protein. The results showed that the frozen cooked noodlemixed in vacuum condition had the best texture and cooking properties, the highest percentage of A21 and the lowest SDS extractability. It showed that vacuum condition could promote the cross-linking …
The Study On Isolation, Screening, Identification And Application Effect Of An Efficient Protein Derading Bacteria In Flue-Cured Tobacco, Yang Zongcan, Feng Yingjie, Liu Chao, Wang Pengfei, Zhang Zhan, Zhang Yaoguang, Yang Yongfeng, Li Jiamei, Liu Xiangzhen, Wang Hongxia
The Study On Isolation, Screening, Identification And Application Effect Of An Efficient Protein Derading Bacteria In Flue-Cured Tobacco, Yang Zongcan, Feng Yingjie, Liu Chao, Wang Pengfei, Zhang Zhan, Zhang Yaoguang, Yang Yongfeng, Li Jiamei, Liu Xiangzhen, Wang Hongxia
Food and Machinery
In order to degrade protein of tobacco and improve the smoking quality of tobacco, 18 protein degrading bacterias from flue-cured tobacco of Henan, Fujian, Yunnan province were isolated through protein degrading selective medium. The activity of protease was detected, and the strain with highest protease-producing was identified by the 16S rRNA gene sequence and physiological-biochemical tests. Orthogonal experiment was further designed to get the optimal fermentation conditions of protein degrading in the tobacco leaf. And then the sensory quality of tobacco leaves after treatment was investigated The results showed that: (1) Strain HN-3 was the preferred strain with the highest …
Research On Chemical Composition And Atomization Behavior Of E-Cigs Liquid By Electrical Heating Atomizing Electronic Cigarettes, Zhang Xiaoxu, Shao Dengyin, Lian Peikang, Guo Lei, Luo Juanmin, Xu Da, Su Jiakun, Cai Jibao
Research On Chemical Composition And Atomization Behavior Of E-Cigs Liquid By Electrical Heating Atomizing Electronic Cigarettes, Zhang Xiaoxu, Shao Dengyin, Lian Peikang, Guo Lei, Luo Juanmin, Xu Da, Su Jiakun, Cai Jibao
Food and Machinery
The components of the provided E-cigs liquids were analyzed by solvent extraction-gas chromatography/mass spectro-metry and headspace GC/MS (HS-GC/MS). Under the standard suction (ISO) condition, the atomization behavior of E-cigs was studied. The results indicated: ① The content of PG, glycerol, and nicotine in E-cigs liquid was higher than the other components. The other components were mainly tobacco essences and extracts. ② The component of PG in mainstream cigarette aerosol was highest, which up to 588.5 mg/g. The glycerol content was up to 290.2 mg/g, and the nicotine content was 10.4 mg/g. ③ E-cigs liquid was atomized and trapped by Cambridge …
Antibacterial Effective Component Analysis Of Peristrophe Japonica, Zhang Lijuan, Wang Zheng, Liao Shanggao
Antibacterial Effective Component Analysis Of Peristrophe Japonica, Zhang Lijuan, Wang Zheng, Liao Shanggao
Food and Machinery
To determine the antibacterially effective fraction from Peristrophe japonica (Thunb.) Brem.and to clarify its chemical components. The ethanol extract of Peristrophe japonica (Thunb.) Brem. was separated by macroporous resin column chromatography eluted with water, 80% ethanol and acetone, respectively, to give the fractions A-C. The in vitro antibacterial effects of the fractions were determined by the disc diffusion test. The anti-bacterial potencies of the active fraction was then assessed in vitro by determining the MICs and MBCs. The chemical structures and relative contents of the components present in the antibacterially effective fraction were determined by gas chromatography-mass spectrometry (GC-MS). Each …
Study On Physicochemical Properties And Digestibility Of The Resistant Starch From Dioscorea Opposite Thunb. Cv. Huaiqing, Ma Liping, Jiao Kunpeng, Luo Lei, Xiang Jinle, Zhang Xiaoyu, Fan Jinling, Zhu Wenxue
Study On Physicochemical Properties And Digestibility Of The Resistant Starch From Dioscorea Opposite Thunb. Cv. Huaiqing, Ma Liping, Jiao Kunpeng, Luo Lei, Xiang Jinle, Zhang Xiaoyu, Fan Jinling, Zhu Wenxue
Food and Machinery
The physicochemical characteristics and digestibility of native starch from Dioscorea opposite Thunb. cv. Huaiqing and its resistant starch produced by autoclave process preparation method have been analyzed and compared in the paper. Results showed that the shape of native starch granules from Dioscorea opposite Thunb. cv. Huaiqing was irregular ellipsoid and triangle with a smooth surface. The crystal form of naitive starch was type C. Resistant starch losing particle characteristic exhibited a lamellar structure with loose surface. Both of them were similar in chemical structure without new functional group in resistant starch granules. Compared with the native starch, the molecular …
Rapid Screening And Confirmation Of Weight-Loss Illegally Added Drugs In Health Foods, Zhang Fan, Wang Meiling, Li Rongjuan, Yan Hongfei, Zhang Ying, Huang Zhiqiang
Rapid Screening And Confirmation Of Weight-Loss Illegally Added Drugs In Health Foods, Zhang Fan, Wang Meiling, Li Rongjuan, Yan Hongfei, Zhang Ying, Huang Zhiqiang
Food and Machinery
The high resolution mass spectrometry database of weight-loss illegally added drugs was established base on liquid chromatography-diode array detector-ion trap-time of flight tandem mass spectrometry (LC-DAD-MS-IT-TOF)．The analytes in samples were extracted with acetonitrile and the extract was purified with the mixed QuEChERS sorbents. In the chromatographic analysis, target compounds were separated on a ZORBAX Eclipse AAA column (150 mm × 4.6 mm, 4.5 μm) with the gradient elution using the mobile phases of acetonitrile and water containing 0.1% acetic acid. The results showed that the screening detection limit (SDL)of the target compounds were ranged from 0.10～0.75 mg/kg. The method validation …
Rapid Quantitative Detection Of Salmonella Based On Nanogold Composite Probes, Xie Tongbin, Mei Lin
Rapid Quantitative Detection Of Salmonella Based On Nanogold Composite Probes, Xie Tongbin, Mei Lin
Food and Machinery
As the defects of the existing detection methods for Salmonella, a fast, simple, low cost and highly sensitive new rapid detection technology has been developed. The CdTe quantum dots were synthesized by water method, and then the display DNA was used to connect hundreds of quantum dots to a gold nanoparticle. After preparing the amination Fe3O4 magnetic nanoparticles by using a water hot-solvent hot method, the principle of avidin-biotin specific was used to bind with the capturing probes. Finally the fluorescence intensity of Salmonella DNA was detected. The results showed that the fluorescence intensity and Salmonella DNA …
Determination Of Five Arsenic Species In Aquatic Animals And Their Products By High Performance Liquid Chromatography And Inductively Coupled Plasma Mass Spectrometry, Wang Linpei, Zheng Yazhe, Peng Xinran
Determination Of Five Arsenic Species In Aquatic Animals And Their Products By High Performance Liquid Chromatography And Inductively Coupled Plasma Mass Spectrometry, Wang Linpei, Zheng Yazhe, Peng Xinran
Food and Machinery
A method was developed for the simultaneous determination of arsenic acid \[As(Ⅴ)\], arsenious acid \[As(Ⅲ)\], arsenobetaine (AsB), monomethyl arsonic acid (MMA) and dimethylarsinic acid (DMA) in aquatic animals and their products by high performance liquid chromatography and inductively coupled plasma mass spectrometry (HPLC-ICP-MS). The extraction reagent was 0.15 mol/L nitric acid with heat-assistant condition for 30 min at 80 ℃. Then, the five arsenic species were separated by a anion exchange column (Hanmilton PRX-X100 250 mm×4.1 mm, 10 μm) and detected by ICP-MS. The effects of different elution methods on the separation of five arsenic forms were compared, and the …
Design And Application Of An Ice-Temperature Vacuum Drying System, Li Jianguo, Wan Jinqing, Zhao Yanfeng
Design And Application Of An Ice-Temperature Vacuum Drying System, Li Jianguo, Wan Jinqing, Zhao Yanfeng
Food and Machinery
The ice-temperature vacuum drying processing dose little damage to the nutrition of food products, and helps to preserve their high quality. However, the precise control of ice-temperature is difficult in this field. On the basis of analyzing the principles of ice-temperature vacuum drying process and the features of drying equipment, the ice-temperature vacuum drying system with improved control flow was set up and the experiments with the sample of white radish wear were carried out. The results showed that this system could operate steadily at the set sample temperature value ±0.5 ℃, and provided a platform for the follow-up study …
Fast Filtering And Asymmetrical Trimmed-Mean Mass Estimator For The Checkweigher, Xu Jinzhou, Shi Xiudong, Wang Bin, Li Jin
Fast Filtering And Asymmetrical Trimmed-Mean Mass Estimator For The Checkweigher, Xu Jinzhou, Shi Xiudong, Wang Bin, Li Jin
Food and Machinery
In order to solve the problem of low weight detection precision of belt type weight detection equipment at high speed. Firstly, the model of weight detection system was modeled, and then the checkweigher in static, no-load operation, the normal work of the state of the system was checked to analyze time frequency signals.The source of interference and its frequency were found out, then an analysis of its causes and changes were analyzed, determining the index filtering. According to the index, the FIR digital filter was designed to denoise the data. After filtering, two methods were adopted as follows. The weight …
The Thymol-Chitosan Composite Membrane And Its Application In Pork Preservation, Wang Di, Zhang Renfeng, Zhang Bin, Cheng Bai, Xu Hui, Ke Chunlin, Ren Maosheng
The Thymol-Chitosan Composite Membrane And Its Application In Pork Preservation, Wang Di, Zhang Renfeng, Zhang Bin, Cheng Bai, Xu Hui, Ke Chunlin, Ren Maosheng
Food and Machinery
The bacteriostatic activity and bacteriostatic mechanism of thymol to Listeria monocytogenes were studied and the thymol-chitosan composite membrane was prepared to study the properties of the composite membrane and its preservation effect on pork. The results showed that the minimum inhibitory concentration of thymol on Listeria monocytogenes was 12.5 μg/mL. The experimental study of conductivity, nucleic acid and protein leakage found that thymol caused by mononuclear proliferative Leptospira cell membrane damage, so that bacterial cell inclusions caused by bacterial death. With the increase of thymol concentration (0.25%, 0.50%, 1.00%) in the thymol-chitosan composite membrane, the hardness and puncture strength of …
The Innovative Application Of Changsha Kiln Ware In Food Packaging Design, Wang Long
The Innovative Application Of Changsha Kiln Ware In Food Packaging Design, Wang Long
Food and Machinery
Changsha kiln was famous in history for specializing in the production of civilian ceramic utensils since the Tang Dynasty. It not only reflects the spiritual meaning of the Huxiang culture , but also mixes the cultural traits of western Asia, northern Africa and Europe in the 9th century during the long-term foreign trade. Starting from ceramic types of Changsha kiln, the traditional plain and modest modeling elements can be extracted, and an innovative packaging design for a fish sauce can be achieved. This packaging can not only convey the cultural implication of traditional food, but also serve as a caster …
Performance Of Antibacterial And Mouldproof Packaging Film Of Compound P-Hydroxybenzoate, Li Yan, Tang Yali, Lu Lixin, Qiu Xiaolin, Wang Jun
Performance Of Antibacterial And Mouldproof Packaging Film Of Compound P-Hydroxybenzoate, Li Yan, Tang Yali, Lu Lixin, Qiu Xiaolin, Wang Jun
Food and Machinery
The two compounds of methyl p-hydroxybenzoate and propyl p-hydroxybenzoate were added into LDPE to make antibacterial masterbatch. The masterbatch were prepared for different formula antimicrobial films using of extrusion casting methods, and then the antibacterial and mildew resistance properties, as well as the mechanical and barrier properties of the films were studied. Methyl p-hydroxybenzoate and propyl p-hydroxybenzoate were found showing synergistic antibacterial effect. When the ratio was 23, the antibacterial rate reached 99.67% (E.coli) and 99.59% (Staphylococcus aureus) respectively, and the mold mildew grade reached Level 1, with a strong anti-bacterial and anti-mildew effect. The addition of p-hydroxybenzoate had little …
Effect Of Reducing Water Activity And Deoxygen Packaging On Shelf Life And Quality Of Semi-Dried Noodles, Jiang Yun, Zhu Kexue, Guo Xiaona
Effect Of Reducing Water Activity And Deoxygen Packaging On Shelf Life And Quality Of Semi-Dried Noodles, Jiang Yun, Zhu Kexue, Guo Xiaona
Food and Machinery
In order to prolong the shelf life of semi-dried noodles at normal temperature, In this paper, the effects of different water activity lowering agents on water activities were investigated，A combination of 3% sorbitol solution, 0.10% propylene glycol, 2% salt, 0.8% complex phosphate reduced the water activity of semi-noodles from 0.945 to 0.867. Then changes in total plate count (TPC), water content, water activity, texture and sensory quality of the semi-dried noodles of the reducing the water activity group, the deoxygen packaging group and the combined action group were measured. The results showed that compared with the control group, the three …
Research On Fresh Bean Curd Packaging Technology At Room Temperature, Ding Xiaotong, Yang Fuxin, Qiu Yanna, Zhang Jiongjiong
Research On Fresh Bean Curd Packaging Technology At Room Temperature, Ding Xiaotong, Yang Fuxin, Qiu Yanna, Zhang Jiongjiong
Food and Machinery
The preservation at room temperature of fresh bean curd using polyamide (PA) packaging films with different concentrations of sugar, vinegar and salt was researched in this study. The single factor experiment was used to determine the optimal concentration of sugar, vinegar and salt. The orthogonal test showed that preservative solution ratio of 1 g/L sugar, 3 g/L vinegar, 7 g/L salt, treated with boiling water for 0.5 min, the freash bean curd could be stored longest.
Non-Destructive Determination Of Eggs Freshness By Vis/Nir Hyperspectral Imaging Technology, Yang Xiaoyu, Ding Jiaxing, Fang Mengmeng, He Jianguo
Non-Destructive Determination Of Eggs Freshness By Vis/Nir Hyperspectral Imaging Technology, Yang Xiaoyu, Ding Jiaxing, Fang Mengmeng, He Jianguo
Food and Machinery
Hyperspectral images of egg samples were obtained using a hyperspectral system of 400~1 000 nm. The anomalous samples were detected by Monte Carlo method, and the original spectra were processed by three kinds of pretreatment methods. The characteristic wavelengths were extracted from the spectral data after pretreatment using competitive adaptive reweighed sampling (CARS), Genetic Algorithms PLS (GAPLS) and Interval Random Frog (IRF). The Partial Least Squares Regression (PLSR) and Least Squares Support Vector Machine (LS-SVM) eggs freshness prediction models based on full spectrum and characteristic wavelength were established respectively. The results showed that the standardized normal variate (SNV) method was …
Research On Detection For The Storage Quality Of Orange Juice Based On The Electronic Tongue, Shi Qingrui, Guo Tingting, Yin Tingjia, Wang Zhiqiang, Li Caihong, Guo Yemin, Sun Xia
Research On Detection For The Storage Quality Of Orange Juice Based On The Electronic Tongue, Shi Qingrui, Guo Tingting, Yin Tingjia, Wang Zhiqiang, Li Caihong, Guo Yemin, Sun Xia
Food and Machinery
The aim of this work was to fulfill the objective and rapid assessment of quality and flavor of fresh orange juice with different storage time. An electronic tongue system that based on virtual instrument technology was developed and used to the qualitative and quantitative analysis of fresh orange juice samples with six kinds of storage time. According to the characteristics of electronic tongue respond signal, it was first preprocessed by the principal component analysis (PCA) method and discrete wavelet transform (DWT) method, respectively. According to the classification result, the DWT was selected as a recommended feature extraction method. Then the …
Effects Of Different Drying Methods On The Quality And Antioxidant Activity Of Seedless Purple Grape, Li Xiaoli, Wang Cheng, Tao Yongxia, Chen Jiluan, Quan Longfeng, Qiao Kunyun, Yan Shuyun, Liu Fengjuan
Effects Of Different Drying Methods On The Quality And Antioxidant Activity Of Seedless Purple Grape, Li Xiaoli, Wang Cheng, Tao Yongxia, Chen Jiluan, Quan Longfeng, Qiao Kunyun, Yan Shuyun, Liu Fengjuan
Food and Machinery
The effects of different drying methods on the quality and antioxidant properties of seedless purple grapes were investigated in this study. Four different drying techniques including natural drying, hot-air drying, drying in the shade and vacuum freeze drying was used to dry fresh seedless purple grapes. Moreover, the total sugar, reducing sugar, fructose glucose, total acid, vitamin C, total phenol, total phenolics, total flavonoid, total flavanols, anthocyanins and sensory indicators, antioxidant capacity were detected, in order to compare the effects of different drying methods. The results showed that different drying methods obviously influenced the quality and antioxidant properties of the …
Graded Ethanol Method Extraction And The Antioxidant Activity Comparison Of Flavonoids From Crude Propolis, Jiang Hongyu, Pan Xue, Li Muwu, Wang Zongcheng
Graded Ethanol Method Extraction And The Antioxidant Activity Comparison Of Flavonoids From Crude Propolis, Jiang Hongyu, Pan Xue, Li Muwu, Wang Zongcheng
Food and Machinery
The active ingredients of crude propolis from Yongzhou were extracted by graded ethanol method and investigated the scope of their activity. With flavonoids content as index, content and the antioxidant activity of them in the crude propolis from different extraction conditions was evaluated. The results showed that the quality and content of flavonoids in the crude propolis extracted with 40%～60% ethanol were higher. The content of flavonoids in the extracts by graded ethanol method reached 41.2% and the extraction yield of flavonoids was 25.81%. The antioxidant activity of flavonoids of crude propolis extracted with 50% and 60% ethanol were better …
Study On Extraction And Toxicity Of Lipopolysaccharide From Aeromonas Hydrophila, Jiang Donglei, Liu Yan, Ge Panwei, Wu Mangang, Ge Qingfeng, Fang Weiming
Study On Extraction And Toxicity Of Lipopolysaccharide From Aeromonas Hydrophila, Jiang Donglei, Liu Yan, Ge Panwei, Wu Mangang, Ge Qingfeng, Fang Weiming
Food and Machinery
To study the lipopolysaccharide (LPS) of Aeromonas hydrophila, LPS was extracted by hot phenol-water method, purified by enzymatic hydrolysis and chloroform/methanol precipitation. The yield of LPS and the contents of protein, DNA were determined. The purity of LPS was analyzed by SDS-PAGE and silver staining．Ana-1 cell model was established to evaluate the toxicity and biological activity of LPS samples. The results showed that the yield of LPS was 1.22%, and the contents of protein and nucleic acid were 1.53% and 0.79% respectively. The main bands of SDS-PAGE were clear and located at same position as the LPS standard. After LPS …
The Extraction Of Finger Millet Polyphenols By Using Ultrasound-Assisted Aqueous Two-Phase And Its Antioxidant Activity, Wang Shuanghui, Zhang Li, Zhong Yuanyuan, Jin Chenzhong
The Extraction Of Finger Millet Polyphenols By Using Ultrasound-Assisted Aqueous Two-Phase And Its Antioxidant Activity, Wang Shuanghui, Zhang Li, Zhong Yuanyuan, Jin Chenzhong
Food and Machinery
The ultrasonic-assisted ethanol-ammonium sulfate aqueous two-phase system was adopted to extract polyphenols from finger millet. The extraction process was optimized by single factor test and response surface analysis, polyphenols yield as the index. The results showed that the optimum extraction process was determined as follows: ethanol volume fraction of 41%, ammonium sulfate concentration of 0.3 g/mL, ultrasonic temperature of 42 ℃, liquid-solid ratio of 60 mL/g, and treated for 29 min. By adopting the process, the extraction yield of polyphenols was 319.15 mg/100 g. Finger millet polyphenols had strong antioxidant activity in vitro, the total reducing capacity, DPPH radical scavenging …
Optimization On Process Of Microwave Assisted Extraction And Antioxidant Activities Of Polysaccharides From Germinated Brown Rice, Pan Shuxuan, Wang Jiayi, Chen Jian, Xia Chen, Deng Junlin, Pu Biao
Optimization On Process Of Microwave Assisted Extraction And Antioxidant Activities Of Polysaccharides From Germinated Brown Rice, Pan Shuxuan, Wang Jiayi, Chen Jian, Xia Chen, Deng Junlin, Pu Biao
Food and Machinery
This research studied microwave assisted extraction process of germinated brown rice polysaccharides (GBRP). The extraction process was optimized by response surface methodology. Antioxidant activities of the germinated brown rice polysaccharides (GBRP) were also studied. On the basis of single factor experiment, the microwave assisted extraction rate of GBRP from germinated brown rice was optimized by Box-Behnken model. The antioxidant activities of the GBRP (in vitro) were investigated based on reducing force to Fe3+, scavenging rate to DPPH·, O-2·, and ·OH, and inhibition to lipid peroxidation five testing factors. The results showed that the optimal conditions were as followed: …
Study On Process Optimization And Mechanism, Effect Of Solvent Extraction To Reduce Cigarette Harm And Tar, Fu Yufeng, Tian Haiying, Cheng Xianghong, Wang Hongwei, Zhang Zhan, Chen Wei, Li Guozheng, Dong Yanjuan, Nie Cong
Study On Process Optimization And Mechanism, Effect Of Solvent Extraction To Reduce Cigarette Harm And Tar, Fu Yufeng, Tian Haiying, Cheng Xianghong, Wang Hongwei, Zhang Zhan, Chen Wei, Li Guozheng, Dong Yanjuan, Nie Cong
Food and Machinery
To explore the solvent extraction to reduce cigarette harm and tar, the optimal extraction conditions of tobacco, according to the change of release amount of HCN and ammonia treated tobacco pyrolysis simulation, were determined by optimizing the conditions such as extraction solvent, broken wall, and extraction times. Additionally, reduction mechanism of the solvent extraction on the reduction of hydrogen cyanide and ammonia was discussed. Tobacoo treated with optimal extraction conditions could significantly reduce the release of HCN and ammonia in tobacco because of the solvent extraction to extract the precursor of HCN and ammonia content in tobacco. The results showed …
Progress On Application Of Combination Preservation Methods For Preservation Of Aquatic Products, Li Na, Xie Jing
Progress On Application Of Combination Preservation Methods For Preservation Of Aquatic Products, Li Na, Xie Jing
Food and Machinery
Aquatic products are of high protein value, which are rich in polyunsaturated fatty acids, essential amino acids and other nutrients, and the aquatic products are extremely susceptible to microbial contamination. In the paper, based on the analysis of modern aquatic product preservation technology, combined with physical, chemical and microbiological indicators, the different preservation methods of aquatic products were reviewed in detail in the view of combination of physics, chemistry and biological preservation technology. At the same time, preservation technology of aquatic products are also proposed, the keeping fresh method tends to develop the combination of compound biological preservative, physical and …
Review Of The Functional Factors And The Exploiting Utilization Of Swim Bladder, Zhou Siyi, Qu Yi, Zhong Saiyi, S Uweiming, Chen Suhua, Wu Xiaohe, Zhang Chaohua
Review Of The Functional Factors And The Exploiting Utilization Of Swim Bladder, Zhou Siyi, Qu Yi, Zhong Saiyi, S Uweiming, Chen Suhua, Wu Xiaohe, Zhang Chaohua
Food and Machinery
The swim bladder is rich in collagen, and contains bioactive components such as peptides and glycosaminoglycans. It has the functions of supplementing kidney and filling the blood and so on. It is one of the tonic of medicinal and edible products. It was reviewed the chemical composition, traditional medicinal value, clinical efficacy, functional factor and utilization of swim bladder in this study, in order to provide a reference for its further development and utilization.