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Food Biotechnology Commons™

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2017

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Full-Text Articles in Food Biotechnology

The Application Of Folk Art Emotional Elements In Traditional Food Packaging Design, Li Li Jun 2017

The Application Of Folk Art Emotional Elements In Traditional Food Packaging Design, Li Li

Food and Machinery

Aiming at the problems existing in traditional food packaging design, solutions were seek from the perspective of folk art. Through classification and analysis of the emotional elements of folk art visual, touch, hearing, explored the folk art emotional element applied to the traditional food packaging vision (graphic, color, typography), touch (material), hearing, smell, taste design approach and methods, which offered the references for the development of traditional food packaging design, and inheriting of folk art.

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Effect Of Ozone Water Combined With Modified Atmosphere Packaging On Preservation Of Fresh-Cut Hang Cabbage, Lei Hao, Xie Jing, Qiao Yongxiang, Zhang Shuanshuan Jun 2017

Effect Of Ozone Water Combined With Modified Atmosphere Packaging On Preservation Of Fresh-Cut Hang Cabbage, Lei Hao, Xie Jing, Qiao Yongxiang, Zhang Shuanshuan

Food and Machinery

Fresh-cut hang cabbage cleaned by 1.8 mg/L ozone water was selected as the experimental material, the effect of keeping fresh on fresh-cut Hang cabbage was studied by different gas composition modified atmosphere packages, such as CK for air, A for 5% O2+ 5% CO2 +90% N2, B for 5% O2+10% CO2+85% N2, C for 10% O2+5% CO2+85% N2, D for 10% O2+10% CO2+80% N2. It showed that the 5% O2+10% CO2+85% N2 …

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Effects Of Low Power Microwave Treatment On Physiology And Quality Of Low Temperature Storage Of Chinese Chestnut, Zhang Shuyuan, Wu Xiaocong, Jin Wenping, Guo Yanming, Zhang Linyu, Dong Ming Jun 2017

Effects Of Low Power Microwave Treatment On Physiology And Quality Of Low Temperature Storage Of Chinese Chestnut, Zhang Shuyuan, Wu Xiaocong, Jin Wenping, Guo Yanming, Zhang Linyu, Dong Ming

Food and Machinery

The Chines chestnut was treated by different power microwave for 3 min treatments, and stored for 180 days at 3 ℃. Studied the effects of low power microwave treatment on respiration intensity, weight loss rate, decay rate, reducing sugar content, amylase activity, VC content, catalase activity, peroxidase activity and MDA content in chestnut. Results: The low intensity microwave treatment with 65 W/3 min had the best inhibition effect on catalase activity; the treatment with 130 W/3 min had better inhibition effect on peroxidase activity and MDA content; the treatment with 260 W/3 min could effectively reduce the weight loss …

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Influence Of Salt Concentration On Quality Of Pickled And Dried Grass Carp Fillets Under Controlled Freezing Point, Cai Liyan, Wan Jinqing, Liang Dingfang, Zhang Nan Jun 2017

Influence Of Salt Concentration On Quality Of Pickled And Dried Grass Carp Fillets Under Controlled Freezing Point, Cai Liyan, Wan Jinqing, Liang Dingfang, Zhang Nan

Food and Machinery

Pickling and drying is helpful for the taste of fish fillets which is highly related to the content of salt. With 0%, 5%, 7% and 9% salt content respectively, the freshness, biogenic amine and taste of grass carp fillets were studied during pickling and drying under controlled freezing point (-0.5 ℃±0.4 ℃) and storage at 4 ℃. The results showed total volatile basic nitrogen (TVB-N) of the fillets decayed after 50, 60, and 70 d. After storage for 70 days, biogenic amine of fillets reached 243.32, 210.10, 180.15 and 174.54 mg/kg and their equivalent umami concentration (EUC) reached 0.99, 1.90, …

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Effect Of Rapeseed Meal Hydrolyzate On The Postharvest Quality Of Muskmelon, Wang Fang, Li Xuewen, Huang Yu, Hou Junnan, Yang Jing, Xie Yuan Jun 2017

Effect Of Rapeseed Meal Hydrolyzate On The Postharvest Quality Of Muskmelon, Wang Fang, Li Xuewen, Huang Yu, Hou Junnan, Yang Jing, Xie Yuan

Food and Machinery

To evaluate the postharvest quality and physiological index of Xinjiang melon, rapeseed meal hydrolyzate was used on it under 25 ℃, relative humidity 55%～60% surroundings. Results showed the hydrolyzate of rapeseed meal could decrease the respiratory intensity, weight loss rate and relative electrical conductivity of muskmelon, maintained the fruit hardness, sugar, acid and vitamin C content, inhibited the increasing of malonaldehyde content, improved the activity of peroxidase. Thus could maintain the quality and flavor of muskmelon fruit. Rapeseed meal hydrolysate can be used as a natural preservative for muskmelon postharvest storage.

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Detection Of Insect Hole Andmildew In Processing Tomato By Visible Near Infrared Hyperspectral Imaging, Ma Yan, Zhang Ruoyu, Qi Yanjie Jun 2017

Detection Of Insect Hole Andmildew In Processing Tomato By Visible Near Infrared Hyperspectral Imaging, Ma Yan, Zhang Ruoyu, Qi Yanjie

Food and Machinery

The quality of tomato products is significantly degraded due to defects on raw processing tomatoes such as insect hole or mildew. This research aims to investigate the potential of using visible/ near infrared (Vis/NIR) hyperspectral imaging for detection of insect hole and mildew on raw processing tomato. Tomato samples were imaged using a hyperspectral imaging system that covers a spectral range from 408 to 1013 nm. To images, region of interests (ROIs) were manually selected to extract mean spectra on every individual samples. Principal component analysis (PCA) was performed on the extracted spectra to select three optimal wavelengths (550, 750, …

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Numerical Simulation And Optimization On Temperature Field In Large Cold Store, Li Yizhe, Xie Jing Jun 2017

Numerical Simulation And Optimization On Temperature Field In Large Cold Store, Li Yizhe, Xie Jing

Food and Machinery

A three-dimensional numerical model included the inside and outside environment of the cold store, and air curtain of the big cold store was established in this study. The steady and unsteady simulations of the temperature field were performed by using numerical simulation software, and the relative results were used for experimental verification. It turned out that experimental verification was basically coincidence with the results of the simulations. Acquired from analyzing the results of simulations, although the temperature field in the cold store reached the required temperature range, the distribution of temperature field near stacking goods was not balance completely, due …

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Quality Changes And Correlation Of Yak Meat Under Transport Temperature, Li Shengsheng, Jin Yichao, Yan Zhongxin Jun 2017

Quality Changes And Correlation Of Yak Meat Under Transport Temperature, Li Shengsheng, Jin Yichao, Yan Zhongxin

Food and Machinery

Drip loss, cooking loss, Color, shear force, total volatile basic nitrogen, and total bacterial count of yak meat were measured after being transported at 4, 6, 8, 10, 12 ℃ for 4 hours, respectively, and the correlation of transport temperature and quality were also analyzed. Results: with the increase of transport temperature, drip loss, cooking loss, total volatile basic nitrogen, and total bacterial count of yak meat significantly increased (P＜0.05); shear force of yak meat significantly decreased (P＜0.05); the color of yak meat had no significant difference（P＞0.05）. Correlation analysis indicated that there were significantly correlation of transport temperature with drip …

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Preparation, Separation And Amino Acid Sequence Analysis Of Corn Peptides With Hypoglycemic Activity, Hu Yuhang, Dai Jun, Chen Shangwei, Zhu Song, Zhang Xuejun, Zhang Ping Jun 2017

Preparation, Separation And Amino Acid Sequence Analysis Of Corn Peptides With Hypoglycemic Activity, Hu Yuhang, Dai Jun, Chen Shangwei, Zhu Song, Zhang Xuejun, Zhang Ping

Food and Machinery

In this study, the degree of hydrolysis (DH) and polypeptide content were index optimization for corn gluten meal of hydrolysis process. Under the condition of pH 8.5, 60 ℃, orthogonal experiment to obtain the optimal combination for: amount of enzymeenzyme 3.5 g/100 g, hydrolysis time 2 h, solid-liquid ratio 1︰20 (g/mL); on this condition, the DH is 27.02%, peptide content is 85.23%. Meanwhile, optimized the decolorization technology, the best conditions: temperature 50 ℃, pH 3.5, activated carbon dosage: 1.5 g/100 mL, decoloring time 45 min; under the condition, corn peptide yield was 77.86%, the decolorization rate was 87.27%. After decoloring …

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Purification Of Tea Saponin With Macroporous Resin And Properties Of The Product, Gu Jiao, Yang Ruijin, Xie Bin, Zhang Wenbin, Zhao Wei, Hua Xiao Jun 2017

Purification Of Tea Saponin With Macroporous Resin And Properties Of The Product, Gu Jiao, Yang Ruijin, Xie Bin, Zhang Wenbin, Zhao Wei, Hua Xiao

Food and Machinery

Purification of tea saponin with macroporous resin and the changes of properties of the product were investigated. With comparisons of eight kinds of macroporous resin with different polarity to the crude tea saponin through static adsorption and dynamic adsorption, XR910X resin was selected to refine the tea saponin. Moreover, it was found that the tea saponin adsorption by XR910X would be matched by Freundlich Model. The optimal purification conditions were as following: the loading sample was crude tea saponin solution with pH 6.0, and the loading volume 1 BV, loading velocity 1.71 BV/h. Then 0.05 g/100 mL NaOH solution was …

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Acomparative Study Of Contents Of Total Flavonoids And Their Antioxidant Activities In Six Plants, Fu Jingjing, Xiao Haifang, Song Yuanda Jun 2017

Acomparative Study Of Contents Of Total Flavonoids And Their Antioxidant Activities In Six Plants, Fu Jingjing, Xiao Haifang, Song Yuanda

Food and Machinery

In the present study, six total flavonoids extracts were prepared from Honey suckle, Walnut leaves, Withania Somnifera, Rhodiola rosea, Pomegranate bark, and Polygonum multiflorum. The total flavonoids content of six plant extracts were measured by aluminium nitrate-sodium nitrite colorimetry. The antioxidant activities of six extracts were compared by the detection methods of DPPH, ABTS and Fenton, and then the correlation of total flavonoids content was analyzed by Pearson. The results showed that the DPPH scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞R. rosea＞P. multiflorum＞Pomegranate bark. The hydroxyl radical scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞P. multiflorum＞Pomegranate bark＞Rhodiola rosea. The results showed …

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Optimization On Foam Separation Process For Spinach Leaf Protein, Liu Long, Zhang Wei, Chen Yuantao, Liu Haibin, Gao Zhongchao, Lei Lei Jun 2017

Optimization On Foam Separation Process For Spinach Leaf Protein, Liu Long, Zhang Wei, Chen Yuantao, Liu Haibin, Gao Zhongchao, Lei Lei

Food and Machinery

In order to develop and utilize spinach leaf protein resources effectively, the spinach leaves were used as raw material in this work. Based on the single factor experiments, Box-Behnken design was adopted to investigate the influence of four factors: the dilution ratio, gas velocity, temperature and pH on recovery rate and enrichment ratio of leaf protein from spinach leaves. The optimum conditions for the foam separation of spinach leaf protein were found: diluting time of 16 times, gas velocity of 260 mL/min, temperature of 40 ℃, pH value of 7.5. Under these conditions, the recovery and enrichment ratio reached to …

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Preparation Of Tobacco Flavor-Modified Chitosan Materials And Application Of Reducing Phenol In Cigarette Smoke, Hu Shaodong, Liu Huan, Wang Pengfei, Wang Hongwei, Yu Jianchun, Yang Jinchu Jun 2017

Preparation Of Tobacco Flavor-Modified Chitosan Materials And Application Of Reducing Phenol In Cigarette Smoke, Hu Shaodong, Liu Huan, Wang Pengfei, Wang Hongwei, Yu Jianchun, Yang Jinchu

Food and Machinery

In order to reduce phenol in main stream cigarette smoke common-used tobacco flavor (vanillin and citral) were chosen to modify chitosan (CS) via schiff base reaction to prepare vanillin-modified chitosan (CA-Va) and citral-modified chitosan(CS-Ci). The synthesized products were characterized by Fourier transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA) and scanning electron microscopy (SEM). The phenol reduction performance of modified chitosan was evaluated with a simulation device. The results showed that: ① When CS-Va was added infive cigarettes, the biggest reducing rate was 28.94%, whereas the biggest reducing rate was 22.04% when CS-Va was added in these five samples; ② …

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Hypoglycemic Effect Of Fermented Inonotus Obliquus On Type Ii Diabetic Rats Induced By Streptozotocin, Xu Zhengzhe, Wang Feixue, Wang Haoyue, Ma Weiping, Bai Jin, Lin Mo, Li Guanhao, Chen Zhengai Jun 2017

Hypoglycemic Effect Of Fermented Inonotus Obliquus On Type Ii Diabetic Rats Induced By Streptozotocin, Xu Zhengzhe, Wang Feixue, Wang Haoyue, Ma Weiping, Bai Jin, Lin Mo, Li Guanhao, Chen Zhengai

Food and Machinery

To test effects of FIO on blood glucose, blood lipid, and antioxidation in type Ⅱ diabetes, the type Ⅱ diabetic rat model was established by high fat diet-feeding combined with intraperitoneal injection of STZ. The results showed that FIO significantly lowered FBG levels, promoted synthesis of HGln, and improved insulin resistance in the type Ⅱ diabetic rats, compared to untreated control diabetic animals. In addition, FIO not only significantly decreased TC, TG, FFA, LDL and MDA in serum, but also dramatically increased the HDL in serum and the activities of SOD in type Ⅱ diabetic rats. Our study showed that …

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Study On The Effects Of Preparate Flavor Base Material By High Degree Of Enzymatic Hydrolysis Of Oyster With Compound Enzymes, Yao Yujing, Yang Zhao, Huang Jiajia, Cui Chun Jun 2017

Study On The Effects Of Preparate Flavor Base Material By High Degree Of Enzymatic Hydrolysis Of Oyster With Compound Enzymes, Yao Yujing, Yang Zhao, Huang Jiajia, Cui Chun

Food and Machinery

The compound enzymes consisted of trypsin and flavourzyme were used for high degree of hydrolyze oyster. The degree of hydrolysis (DH) and sensory analysis of oyster as index parameter, and single factor experiment was used for investigated the process of enzymatic hydrolysis of oyster. The peptide molecular weight distribution and amino acid composition of the optimized enzymatic hydrolysate were analyzed. The results showed that the best enzymatic hydrolyse conditions for oyster was the proportion of trypsin and flavourzyme was 21（w/w）, and the quantity of compound enzymes was 0.1% （\[E\]/\[S\]）, at 60 ℃ for 24 h in the solution of pH …

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Effects Of Sweetness Inhibitor On Quality And Preservation Of Low-Sweet Cake, Wang Yongjun, Huang Min, Dong Qingliang, Zheng Jianxian Jun 2017

Effects Of Sweetness Inhibitor On Quality And Preservation Of Low-Sweet Cake, Wang Yongjun, Huang Min, Dong Qingliang, Zheng Jianxian

Food and Machinery

The comprehensive sensory of the cake was discussed in this paper, which was affected by the amount of sweetness inhibitor, the amount of caster sugar and the amount of rice bran oil. Based on the single factor experiment, the response surface method was used to optimize the best technological formula, and it was determined as follows: the amount of sweetness inhibitor 0.18‰, the amount of caster sugar 33.15%, and the amount of ice bran oil 15.49%.

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Influence Of Soaking And Millet/Water Ratio On Microwave-Convective Drying Characteristics And Quality Of Cooked Millet Under The Constant Temperature, Wang Yingqiang, Wen Jianhua, Liu Aiqing, Zhao Hongxia, Yangwen Xian, Yang Feng Jun 2017

Influence Of Soaking And Millet/Water Ratio On Microwave-Convective Drying Characteristics And Quality Of Cooked Millet Under The Constant Temperature, Wang Yingqiang, Wen Jianhua, Liu Aiqing, Zhao Hongxia, Yangwen Xian, Yang Feng

Food and Machinery

In this study, the cooked millet was dried using microwave-convective drying under the constant temperature and the effect of soaking and millet/water ratio before pressure cooking millet on the drying kinetics and quality of dried millet were investigated. The results showed that the whole drying process was controlled by diffusion and characterized by two stage falling rate drying. The moisture content during millet drying was predicted by the experienced Henderson and Pabis modle (R2>0.971 4) and the effective moisture diffusivity calculated by Fick's law of diffusion was in the range of 3.30×10-7 m2/s to 5.03×10 …

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Study On Performance Of Different Specifications Of Acetate Tow For Medium Fine Cigarette, Gao Mingqi, Gu Liang, Li Mingzhe, Meng Yang, Tian Haiying, Zhang Zhan, Yang Jinchu, Ji Peng, Dong Yanjuan, Feng Xiaomin Jun 2017

Study On Performance Of Different Specifications Of Acetate Tow For Medium Fine Cigarette, Gao Mingqi, Gu Liang, Li Mingzhe, Meng Yang, Tian Haiying, Zhang Zhan, Yang Jinchu, Ji Peng, Dong Yanjuan, Feng Xiaomin

Food and Machinery

In order to provide more reference for design and development of materials of the medium fine cigarette (φ=7.0 mm), different typical specifications of acetate tow of medium fine filter rods were selected, and forming ability of different specifications of acetate tow was evaluated, and then the forming ability characteristic curves were also given. Fine filter rods with different pressure drop were prepared from different specifications of acetate tows, and were made into medium fine cigarettes, the filtration ability of fine filter rods with different specifications of acetate tows were investigated by using nicotine as the target material. The results showed …

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Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs), Shen Changxuan, Wang Xiujun, Zhu Longhui, Huang Shan, Liu Jiahui, Yin Shuang, Tian Duo Jun 2017

Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs), Shen Changxuan, Wang Xiujun, Zhu Longhui, Huang Shan, Liu Jiahui, Yin Shuang, Tian Duo

Food and Machinery

For developing complex microbial inoculants of fermented chilli and improving production efficiency of fermented industry, the ability of produce acid, acid fastness, salt tolerance and safety of bacterial strains which were separated and identified from natural fermented chilli were determined. And Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis were chosen to be alternatives for complex microbial inoculants. The best formula, obtained by experiment of inoculating ratios and majorization of ferment’s condition, were: the proportion of volume of Lactobacillus plantarumLactococcus lactisBacillus subtilis=141, the quantity of inoculation 6%, the time of fermentation 66 h, the concentration of salt 4%. It was showed that …

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Optimization Of Spray Drying Process Of Dateplum Persimmon Powder By Response Surface Methodology, Qiao Xiaoquan, Ren Guangyue, Duan Xu, Zhang Ledao Jun 2017

Optimization Of Spray Drying Process Of Dateplum Persimmon Powder By Response Surface Methodology, Qiao Xiaoquan, Ren Guangyue, Duan Xu, Zhang Ledao

Food and Machinery

In order to improve the drying effect of Dateplum persimmon powder through enzymatic hydrolysis followed by spray drying. The results showed that the total soluble solids contents of dateplum persimmon hydrolysate was 65.89%, when the hydrolysis was performed using 0.2% multi-enzyme(pectinase and cellulase) for 90 min at 45 ℃ and initial pH 4.5; after preconcentration to 16%, the hydrolysate was spray dried at an air-inlet temperature of 176 ℃, under adding the amount of gum Arabic of 53% and feed rate of 818 mL/h, resulting in a powder yield of 26.89% with water content smaller than 5%, and high suitability …

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Current Situation And Development Strategies Of Freshwater Fish Processing Industry In Hunan Province, Xu Simin, Li Zhao, Wang Jianhui, Huang Shouen, Liu Yongle, Wang Faxiang, Li Xianghong, Yu Jian Jun 2017

Current Situation And Development Strategies Of Freshwater Fish Processing Industry In Hunan Province, Xu Simin, Li Zhao, Wang Jianhui, Huang Shouen, Liu Yongle, Wang Faxiang, Li Xianghong, Yu Jian

Food and Machinery

This paper discussed the current status of processing about freshwater aquaculture in Hunan province. The problems existing in processing was analyzed, which aims to find out the critical problem restricting the development of the aquaculture industry in Hunan Province. Then, some constructive suggestions were put forward to improving processing qualities of fishery resources to meet the consumers’ demands for the diversification of freshwater fish products and increasing the competitiveness of fishery in Hunan Province so as to promote freshwater aquaculture healthy and sustainable development.

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Study On Theindustrial Standardization Management Mode Of The Local Special Food In Tourist Areas, Zhu Fang Jun 2017

Study On Theindustrial Standardization Management Mode Of The Local Special Food In Tourist Areas, Zhu Fang

Food and Machinery

Focusing on the uneven qualities of current local special foods in tourist areas, propose to take the industrial development of local special food as source, combine multi-departments, and excavate local special food culture, to establish a standard system and protection/management mechanism of local special food. Create the industrialization chain of local special food, form a food management chain with local characteristics, improve the management mode of local special foods, to find new economic increasing points for local catering service industry and special foods and, and provid a new way for the development of local tourism.

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The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman Jun 2017

The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman

Master's Theses

In addition to proving an excellent source of nutrients, eggs are used in the food, cosmetic, and biotechnology industries for their rheological and bioactive properties. Much of the potential for the added value is in individual components of the egg, rather than the whole egg. At low speed centrifugation, yolk separates into two distinct fractions—granules and plasma. It is becoming increasingly popular in the industry to remove the plasma fraction of the egg yolk to use for its livetins, particularly immunoglobulin Y, leaving behind a granule by-product (“yellow cake”). Previous research has shown potential added-value from the granule fraction, especially …

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Physicochemical Properties Of Resistant Starch Pastes From Potato Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Xie Tao, Li Xiaowen, Jiang Zhaohui, Yi Cuiping May 2017

Physicochemical Properties Of Resistant Starch Pastes From Potato Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Xie Tao, Li Xiaowen, Jiang Zhaohui, Yi Cuiping

Food and Machinery

Resistant starches from potato modified by a combination of organic acid hydrolysis and heat-moisture treatments (AH-HMT RS3) were prepared under conditions of excess moisture. Their water binding capacity, degree of swelling, solubility, and pasting, textural, and thermal properties were all studied. The results demonstrated that the water binding capacity of AH-HMT RS3 increased to 1.38～2.32 times (starchwater = 1 g1 g) and 2.20～3.49 times (starchwater = 1 g3.5 g) that of the native starch. At 95 ℃, the degree of swelling decreased to 38.04%~58.10% (starchwater = 1 g1 g) and 53.42%～86.05% (starchwater = 1 g3.5 g) that of the native …

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Study Of Membrane Fouling Mechanism In Soy Sauce Clarification, Sun Ye, Yao Lei, Zhao Liming May 2017

Study Of Membrane Fouling Mechanism In Soy Sauce Clarification, Sun Ye, Yao Lei, Zhao Liming

Food and Machinery

Microfiltration is a popular technology in soy sauce and other brewing products clarification proceducer. As the complex components and the strict requirements in nutrition and flavor, membrane fouling is an intractable problem and the fouling mechanism hasn’t been clarified. In this work, membrane fouling mechanisms was systematically investigated by fitting the flux curve to Hermia model. Results: At the initial stage of soy sauce clarification, the fouling mechanisms was dominated by multi-mechanism, for the complete pore blocking, intermidate pore blocking, and cake layer formation model. During the following process cake layer formation predominated the membrane fouling.The influences of operating conditions …

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Effect Of Different Low-Temperature Preservation Methods On The Properties Of Loach (Misgurnus Anguillicaudatus), Shi Qiuling, Shang Yongbiao, Lin Jing, He Xuehua May 2017

Effect Of Different Low-Temperature Preservation Methods On The Properties Of Loach (Misgurnus Anguillicaudatus), Shi Qiuling, Shang Yongbiao, Lin Jing, He Xuehua

Food and Machinery

The changes of physicochemical qualities and microbiology in fresh loach treated at three different low-temperature conditions were investigated. The loach was slaughtered and then placed at 4 ℃ cold storage, -2.5 ℃ partial freezing, and -18 ℃ freezing storage conditions, respectively. Loach refrigerated was sampled at 0, 2, 4, 6, 8, 10 d (micro-frozen and freezing separately at 0, 5, 10, 15, 20, 25 d). The sensory evaluation, bacterial count, pH value, TVB-N, TBA, cooking loss, drip loss, and shear force were tested. The results showed that sensory and shear values decreased with time; aerobic bacterial count, TBA, TVB-N, drip …

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The Study On The Ultrasonic-Assisted Aqueous Two-Phase Extraction On Flavonoids Of Valeriana Officinalis L. And Antioxidant Activity, Wu Dezhi, Zheng Qiang, Li An, Wang Yuyu, Wu Diyao May 2017

The Study On The Ultrasonic-Assisted Aqueous Two-Phase Extraction On Flavonoids Of Valeriana Officinalis L. And Antioxidant Activity, Wu Dezhi, Zheng Qiang, Li An, Wang Yuyu, Wu Diyao

Food and Machinery

Flavonoids in Valeriana officinalis L. extracted by ultrasonic-assisted aqueous two-phase extraction was utilized in this study. Effects of ultrasonic time, amount of (NH4)2SO4, ultrasonic temperature and liquid-solid ratio were studied by the single factor methodologies, and then the extraction parameters were determined by Box-Behnken response surface methodology. In addition, reducing power, DPPH radical scavenging and hydroxyl radical scavenging activity were compared to investigate the antioxidant effect of flavonoids by reflux extraction. The results showed that optimized extraction parameters were ultrasonic time 35 min, amount of (NH4)2SO4 0.20 g/mL, ultrasonic …

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Study On Isolation And Identification Of Reducing Citric Acid Strains, Zhang Duo, Mao Yong, Mao Jian, Liu Shuangping, Zhou Zhilei May 2017

Study On Isolation And Identification Of Reducing Citric Acid Strains, Zhang Duo, Mao Yong, Mao Jian, Liu Shuangping, Zhou Zhilei

Food and Machinery

In order to screen the strains which have the capability of reducing the citric acid, 15 strains of yeasts were isolated from the materials of waste water and waste residue. The waste water and residue were collected in the citric acid factory. The yeasts were screened based on the capability of fermenting the citric acid. It was found that the 5 strains had good capability of reducing the citric acid. They could reduce at least 70% citric acid of the culture medium after 5 d fermentation. The 5 strains were tested the stress resistance of ethanol. The strain NS2 and …

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Effects Of Endophytic Bacteria On Citral Production In Cymbopogon Citratus (Dc.) Stapf, Liu Qian, Yan Jindong, Xu Ting, Li Yan, Zhu Yonghua May 2017

Effects Of Endophytic Bacteria On Citral Production In Cymbopogon Citratus (Dc.) Stapf, Liu Qian, Yan Jindong, Xu Ting, Li Yan, Zhu Yonghua

Food and Machinery

The existence of endophytes significantly contributes to plant health and metabolism, however, the effects of endophytes on the volatile organic compounds (VOCs) metabolism of aromatic plant Cymbopogon citratus are still unclear. In this study, the endophytic bacteria from C. citratus grown at different seasons were isolated, and a dominant endophytic bacterium Bacillus sp. CcLf-2 was identified, with a fragrance-producing property. After seasonal analysis of the VOCs of C. citratus by headspace gas chromatography-mass spectrometry, found that the abundance pattern of CcLf-2 had a similar trend with the emission profile of citral, the primary and valuable composition of VOCs, in C. …

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Application Of High Producing Β-Glucosidase Lactic Acid Bacteria In Raisin Sourdough Bread, Qian Chao, Yang Wendan, Zhang Binle, Zhuang Jin, Xu Yan, Huang Weining, Li Ning, Filip Arnaut May 2017

Application Of High Producing Β-Glucosidase Lactic Acid Bacteria In Raisin Sourdough Bread, Qian Chao, Yang Wendan, Zhang Binle, Zhuang Jin, Xu Yan, Huang Weining, Li Ning, Filip Arnaut

Food and Machinery

Three high producing β-glucosidase lactic acid bacteria strains were isolated and screened from Qu by eseulin plate colored method combining enzyme activity test, then identified by 16S rDNA. The screened bacteria with highest enzyme activity was used in raisin sourdough fermentation and bread making. After that, the aroma of the bread was analyzed by GC-MS as well as sensory evaluation. The results showed that among the 125 isolated lactic acid bacteria, there were 28 strains which produce β-glucosidase. Three strains showed high enzyme-producing ability, they were identified as Lactobacillus harbinensis (M12, M24) and Pediococcus pentosaceus (J28). M12, which appeared the …

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