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Articles 511 - 524 of 524
Full-Text Articles in Food Biotechnology
Research Progress On The Pulsed Electric Field Applied To Apple Juice Processing, Jiang Bao
Research Progress On The Pulsed Electric Field Applied To Apple Juice Processing, Jiang Bao
Food and Machinery
On the basis of the analysis of the effects of PEF on apple micro-morphological characteristics, sterilization and enzyme inactivation efficacy, the latest process in effects of PEF on quality of apple juice, and existing problems was reviewed. Moreover, the future research direction of it was also prospected, providing the better application of PEF in the future apple juice processing.
Optimization On Process Of High Resistant Starch Of Coix Lachryma-Jobi Flour Modified By Ultra-High-Pressure And Its Physicochemical Properties, Xiao Zhiyong
Food and Machinery
Coix seed powder was modified by ultra-high pressure, and studied the physicochemical properties after modification. Based on single factor tests, the concentration of Coix Lachryma-jobi flour, pH, pressure, pressure-holding and aging time were optimized by orthogonal test to improve the yield of Coix Lachryma-jobi resistant starch. The optimized conditions were as followed: Coix Lachryma-jobi flour content 20%, pressure 600 MPa, pH 6.0, ageing time 36 h, pressure-holding time 15 min, and the yield was 17.26%. The modified Coix seed powder not only improved 90% yield of resistant starch in Coix Lachryma-jobi, but also improved the freeze-thaw stability, coagulation and solubility …
Study On Processing Technology Of Red Adzuki Bean Paste And Flow Distribution Of Nutritional And Functional Components, Cheng Nan, Qin Likang, Xie Chunzhi
Study On Processing Technology Of Red Adzuki Bean Paste And Flow Distribution Of Nutritional And Functional Components, Cheng Nan, Qin Likang, Xie Chunzhi
Food and Machinery
Based on water absorption and bean paste rate (dry matter), the soaking and cooking process of red adzuki bean were optimized. Then, the dynamic changes of main nutritional and functional components during the process were tracked. The results showed that the water absorption of red adzuki bean was the highest (94.67±1.29)% under the soaking temperature of 45 ℃ and soaking time of 12 h. The bean paste rate was the highest (65.69±0.68)% to be cooked at 110 ℃ for 40 min with a solid-to-solvent ratio (soaked red adzuki bean:water) of 12 (g/mL). The nutritional and functional components of red adzuki …
Change Of The Component Of Flavor In The Processing Of Sansui Plasma Duck, Zhang Qin, Wangxiu Jun, Tian Duo
Change Of The Component Of Flavor In The Processing Of Sansui Plasma Duck, Zhang Qin, Wangxiu Jun, Tian Duo
Food and Machinery
The volatile flavor compounds in the duck meat of Guizhou Sansui in different processing stages were identified and classified by gas chromatography mass spectrometry combined with headspace solid phase microextraction （HS-SPME-GC-MS）. The results showed that SPME could be an effective tool of volatiles’ absorption of them and 59, 57, 56, 58, and 78 compounds were identified from the meat of the raw ,pre-cooking, pickling, and fried ducks, and the finished products respectively, most of which were aldehydes, hydrocarbons and terpenoids. The content change of aldehydes was increased and then decreased, and reaching the maximum in pre-cooking step. The contents of …
The Raw Material Ratio And Quality Evaluation Of Poria Cocos Compound Nutrition Powder, Li Xueqin, Qin Likang, Zhang Xiujun
The Raw Material Ratio And Quality Evaluation Of Poria Cocos Compound Nutrition Powder, Li Xueqin, Qin Likang, Zhang Xiujun
Food and Machinery
Through mixing Poria cocos with adlay, red rice and broken rice by 10%, 20%, 30% and 40% respectively, a Poria cocos compound nutrition powder with efficacy of both food and medicine was developed. The changes of dispersibility property and sensory were evaluated. The results showed that, under the condition of adding Poria cocos by 20%, the dispersibility properties including gelatinization degree, extrusion degree, water solubility index (WSI), water absorption index (WAI), viscosity, nasogastric feeding liquidity, dispersion time, dispersion stability time, and sensory index were relatively better among the three kinds of nutrition powder, in which water soluble polysaccharide of poria …
The Study On The Enzymatic Hydrolysis Process On Chicken Bone Paste With Double Enzyme Combination, Ding Xiaoyan, Zhang Wen, Ni Li, Liu Zhibin
The Study On The Enzymatic Hydrolysis Process On Chicken Bone Paste With Double Enzyme Combination, Ding Xiaoyan, Zhang Wen, Ni Li, Liu Zhibin
Food and Machinery
Chicken bone contains plenty of various nutrition, however the efficiency of direct use is relatively low. The enzymatic hydrolysis with protease can significantly increase the efficiency. In the present study, an enzymatic hydrolysis process on chicken bone paste with double-enzyme combination was developed. By the orthogonal test analysis, the optimal process parameters were as follows. The amounts of the neutral protease and Flavourzyme complex flavored enzyme was 0.75% and 1.50%, respectively, and the substrate concentration was 5%, hydrolyzed at was 50 ℃ and pH 8.5 for 2.5 h. Under these conditions, degree of hydrolysis (DH) and nitrogen recovery of the …
The Effect Of Complex Crosslinker On The Properties Of Potato Crosslinked Starch By Microwave, Zhang Jiayan, Xiong Jianwen, Qin Zhanjun, Zhao Pin
The Effect Of Complex Crosslinker On The Properties Of Potato Crosslinked Starch By Microwave, Zhang Jiayan, Xiong Jianwen, Qin Zhanjun, Zhao Pin
Food and Machinery
The potato cross-linked starch was prepared by using microwave-assisted method equipment, combining the compound crosslinking agents, sodium trimetaphosphate and sodium tripolyphosphate. The physical and chemical properties of the crosslinked starch were measured and the effects of compound crosslinking agent and microwave-assisted method effect on the properties of potato starch were studied. The results showed that the content of combined phosphorus and resistant starch obtained by compound crosslinking agent and microwave-assisted method were high, and the swelling degree and the solubility were low, with the better thermal and the shear stabilities and the easier re-trogradation. The results of scanning electron microscopy …
Study On The Characteristics Of Simulated Dough Of Starch From Different Sources, Lu Danni, Zhang Hui
Study On The Characteristics Of Simulated Dough Of Starch From Different Sources, Lu Danni, Zhang Hui
Food and Machinery
In order to study the effect of different starch on dough, several different kinds of starch and gluten were mixed to form simulated dough. The characteristics of mixed powder gelatinization, rheological properties, simulated dough moisture distribution, microstructure and quality characteristics of prepared bread were analyzed, so as to explore the effect of different types of starch on dough. The results showed that the gelatinization temperature of simulated dough system decreased, the gelatinization viscosity of potato starch and legume starch was higher, and the hardness and chewiness of pea starch simulated dough system were higher. The storage modulus (G′) and loss …
Study On The Molecular Mechanism Of The Effects On Emulsifying Properties Of Pea Proteins, Lu Juhui, Zhong Fang, Chen Maoshen
Study On The Molecular Mechanism Of The Effects On Emulsifying Properties Of Pea Proteins, Lu Juhui, Zhong Fang, Chen Maoshen
Food and Machinery
The emulsifying properties of pea proteins and the molecular mechanism that affected the emulsifying properties were investigated in this study. The pea protein powder was used to prepare emulsions using soy bean oil by homogenizing technique. The parameters of the emulsions were studied including the emulsifying property, stability, interfacial adsorption property and the competitive adsorption of components of pea proteins. The results indicated that when the protein concentration was within 1 to 30 mg/mL, with the increasing of concentration, the particle size of emulsions was decreasing, the emulsifying property and stability improved, and protein aggregates were losing the superiority in …
Rna-Seq Analysis Of Improving Mechanism For Cardiac Hypertrophy Of A Propolis Product, Sun Yanru, Han Mingfeng, Shen Zhenhuang, Wu Zhenhong, Miao Xiaoqing
Rna-Seq Analysis Of Improving Mechanism For Cardiac Hypertrophy Of A Propolis Product, Sun Yanru, Han Mingfeng, Shen Zhenhuang, Wu Zhenhong, Miao Xiaoqing
Food and Machinery
To study the improving mechanism of a propolis product on cardiac hypertrophy, spontaneously hypertensive rats (SHRs) were picked as animal models.After continuous infusion of this propolis product for 35 d, left ventricular index were calculated and RNA-Seq was performed. Differentially expressed genes (DEGs) were screened with the following GO enrichment analysis and KEGG metabolic pathway analysis. Totally 1 297 DEGs (91 DEGs were up-regulated and 1 206 DEGs were down-regulated) were selected. Results of KEGG metabolic pathways showed that 410 DEGs were enriched into 182 KEGG pathways, among which the top three DEGs enrichment is closely related to insulin signal …
Changes In Volatile Compounds And Expression Pattern Of Genes Involved In Terpenoid Biosynthesis In Pulp Of Ponkan Fruit During Section-Drying, Yao Shixiang, Cao Qi, Xie Jiao, Deng Lili, Zeng Kaifang
Changes In Volatile Compounds And Expression Pattern Of Genes Involved In Terpenoid Biosynthesis In Pulp Of Ponkan Fruit During Section-Drying, Yao Shixiang, Cao Qi, Xie Jiao, Deng Lili, Zeng Kaifang
Food and Machinery
Both GC-MS and RNA-Seq were employed to investigate the changes in volatile compounds and expression pattern of genes involved in biosynthesis pathway of terpenoid in the pulp of Ponkan fruit during section-drying process. The results were as follows: ① 13 volatile components were identified from pulp of Ponkan fruit, among which seven components were terpenoid, accounting for more than 85% of the total volatile contents. ② The volatile constituents in pup were same between normal and disordered fruits. In fruits affected by section-drying, the content of total volatiles and terpenoid decreased to 32% and 22%, respectively, of normal fruits. A …
Research Of Composition And Antioxidant Activity Of Different Solvent Extracts From Termitomyces Albuminosus, Li Minghong, Ligua Nhao, Piaosho Uhuan, Cui Fushun
Research Of Composition And Antioxidant Activity Of Different Solvent Extracts From Termitomyces Albuminosus, Li Minghong, Ligua Nhao, Piaosho Uhuan, Cui Fushun
Food and Machinery
This paper studied composition and antioxidant activity of different solvent extracts from Termitomyces albuminosus. The total flavonoids, total phenols, ergosterol and adenosine of eight kinds of different polar solvents extracts were determined by spectrophotometer and liquid chromatography. In addition, measured the antioxidant activity by scavenging DPPH·, ABTS+·, hydroxyl radical, total antioxidant and total reduction ability. Extracts in distilled water had the highest rate of the yield; contained the highest content of total phenolics and adenosine in different sovlents; the highest content of ergosterol was in methanol extract. Distilled water and methanol had better scavenging free radicals in different polar solvents. …
Extraction And Purification Of Flavonoids In Radish Seed Meal, Zhu Haixia, Zhang Xiaofang, Gao Yang, Ding Yana
Extraction And Purification Of Flavonoids In Radish Seed Meal, Zhu Haixia, Zhang Xiaofang, Gao Yang, Ding Yana
Food and Machinery
The flavones in radish seed meal were extracted by hot water method combined with ultrasonic extraction, and the relative ingredients were then desaccharided and deproteinized. The results showed as follows. Under the best condition of liquid ratio 115 (g/mL), with the ultrasonic treatment for 10 min at power 550 W, the radish seed meal medium yellow ketone leaching rate was 1.90%. As for the desaccharidization using alcohol sinking method, the optimal processing parameters are concluded as follows: ethanol concentration was 85%, the flavonoid extract ethanol volume ratio of 13.5, extracted for 4 h. Under this condition, the polysaccharide removal rate …
Lignocellulosic Biorefineries In Europe: Current State And Prospects, Amit Jaiswal, Shady Hassan, Gwilym A. Williams
Lignocellulosic Biorefineries In Europe: Current State And Prospects, Amit Jaiswal, Shady Hassan, Gwilym A. Williams
Articles
In 2012, the European Bioeconomy strategy was launched, defining the bioeconomy as "the 33 production of renewable biological resources and the conversion of these resources and waste 34 streams into value added products". This strategy and its action plans increased the turnover 35 of the total bioeconomy in the EU from 2.09 trillion Euro in 2008 to 2.29 trillion in 2015 .