Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Food Processing (521)
- Agriculture (513)
- Food Chemistry (8)
- Food Microbiology (8)
- Other Food Science (5)
-
- Biotechnology (3)
- Plant Sciences (3)
- Social and Behavioral Sciences (3)
- Agricultural Economics (2)
- Agricultural Science (2)
- Agronomy and Crop Sciences (2)
- Animal Sciences (2)
- Aquaculture and Fisheries (2)
- Biochemistry, Biophysics, and Structural Biology (2)
- Business (2)
- Earth Sciences (2)
- Environmental Monitoring (2)
- Environmental Sciences (2)
- Food Studies (2)
- Physical Sciences and Mathematics (2)
- Agribusiness (1)
- Anthropology (1)
- Archaeological Anthropology (1)
- Arts and Humanities (1)
- Bacteriology (1)
- Beef Science (1)
- Biodiversity (1)
- Institution
- Keyword
-
- Probiotics (2)
- (NTP) (1)
- 1-methylcyclopropene; sweet potato leaves; preservation (1)
- 10-dihydroxytryptamine; cardiomyocytes; ischemia/reperfusion (1)
- 4-dichlorophenoxyacetic acid; synthesis; antibacterial activity (1)
-
- 4-dichlorophenoxyacetic-oligochitosan; chitosan; 2 (1)
- 5-HMF; 3-O-caffeoylquinic acid; chlorogenic acid; fruit drying; color parameters; Maillard reaction (1)
- :spent coffee waste ; solid state fermentation ; xylanase; fruitjuice clarification; Aspergillusniger (1)
- AHD (1)
- AMOZ (1)
- ARTP; Saccharomyces cerevisiae; acid production; alcohol production (1)
- Acalypha australis L.; different polarity extracts; antioxidant; antibacterial activity (1)
- Actinidia kolomikta; compressed biscuits; anti-radiation; cell cycle; cell apoptosis (1)
- Active packaging film; controlled release technology; active compound; release rate (1)
- Advanced glycation end products; steamed cakes; maillard reaction ; glyoxal; methylglyoxal; flavonoids (1)
- Advanced glycation end-products; carboxymethyllysine; carboxyethyllysine; spice; pork (1)
- Aflatoxin-detofizyme gene; Escherichia coli; fusion expression; Aflatoxins (1)
- Aflatoxins (1)
- Agriculture (1)
- Alfalfa; leaf protein peptides; macroporous adsorption resin; purification (1)
- Alkali hydrolysis; anion solid phase extraction column; liquid chromatography-tandem mass spectrometry; olaquindox; 3-methyl-quinoxaline-2-carboxylic acid (1)
- Alkaline β-glucosidase (1)
- Alpinia Oxyphylla fructus; urine-reducing; isolation; structural identification (1)
- Aluminum residues (1)
- Amino acid; protein nutrition evaluation; improved analytic hierarchy process; grey correlation analysis (1)
- Amylases (1)
- Anthocyanins; pigment; protection technology; stability; copigment; encapsulation (1)
- Anti-biofilm agent (1)
- Anti-oxidant activity (1)
- Antibacterial; plastic film; modification; application (1)
- Publication
- Publication Type
Articles 421 - 450 of 531
Full-Text Articles in Food Biotechnology
Research On Form Design Of Distilled Wine Bottle Based On Kansei Image, Feng Qing, Wu Zhiling
Research On Form Design Of Distilled Wine Bottle Based On Kansei Image, Feng Qing, Wu Zhiling
Food and Machinery
To understand the user's perceptual needs more accurately in design, a product form design method based on semantic difference method is proposed. Through the selection and establishment of kansei image vocabulary, the selection of samples and the establishment of kansei image semantic and morphological feature mapping model, information entropy is introduced to obtain the evaluation information entropy of user image. Value, as the constrained design of kansei image semantic quantification, has carried on the innovative design to a wine bottle, preliminarily verified the feasibility of this method, provides the reference for the innovative design of distilled wine bottle, and also …
Inhibitory Effect Of Lactobacillus Bacteriocin Durancin Gl On L. Monocytogenes In Chilled Chicken, Wu Xueyou, Chen Zhengxing, Ju Xingrong
Inhibitory Effect Of Lactobacillus Bacteriocin Durancin Gl On L. Monocytogenes In Chilled Chicken, Wu Xueyou, Chen Zhengxing, Ju Xingrong
Food and Machinery
Lactobacillus bacteriocin is a kind of bacteriostatic protein or polypeptide produced by Lactobacillus. It has great application value in food preservation. In this study, Durancin GL, a Lactobacillus bacteriocin, was used to treat chilled chicken for storage. The antiseptic effect of Durancin GL on chilled chicken was investigated by sensory evaluation, quality analysis and inhibition of harmful microorganisms. The results show that treatment of chilled chicken with 200 AU/mL bacteriocin preservative solution can inhibit the growth of L. monocytogenes, slow down the increase of total volatile basic nitrogen (TVB-N) content and pH, and slow down the deterioration of meat quality. …
Effect Of Plasma-Activated Water (Paw) Ice On The Quality Of Shrimps (Penaeus Orientalis) During Storage, Ai Chunmei, Xie Xiaoben, Liao Xinyu, Su Yuan, Gao Lingxiao, Wang Juefan, Liu Donghong, Ye Xingqian, Ding Tian, Jiang Zhumao
Effect Of Plasma-Activated Water (Paw) Ice On The Quality Of Shrimps (Penaeus Orientalis) During Storage, Ai Chunmei, Xie Xiaoben, Liao Xinyu, Su Yuan, Gao Lingxiao, Wang Juefan, Liu Donghong, Ye Xingqian, Ding Tian, Jiang Zhumao
Food and Machinery
To verify the effect of plasma-activated water (PAW) ice on shrimps (Penaeus Orientalis) preservation, we stored shrimps with PAW ice and tap water (TW) ice at 20 ℃ and compared their differences in pH, TBA, TVB-N, total number of colonies, bacteria diversity, texture and color. The results showed that during 0~6 days storage period, the TBA and pH growth rate of the shrimps treated by PAW ice decreased, and the TVB-N value increased much faster than the TW ice-treated group. Moreover, the hardness of the shrimps treated with PAW ice was also less than that of TW ice-treated. This work …
Preparation And Properties Of Sodium Alginate-Gallic Acid Derivative, Yang Jieyu, Zeng Fankun, Zhong Jinfeng, Qin Xiaoli
Preparation And Properties Of Sodium Alginate-Gallic Acid Derivative, Yang Jieyu, Zeng Fankun, Zhong Jinfeng, Qin Xiaoli
Food and Machinery
Ascorbic acid and hydrogen peroxide were used as free radical initiators to induce the grafting of gallic acid onto sodium alginate, in order to enhance new properties of sodium alginate such as antioxidation and bacteriostasis, so that it could have potential in food preservation application. Folin-Ciocalteu method was used for determining the grafting degree of sodium alginate-gallic acid derivative. The results showed that the highest grafting degree was 4.260 mg/g when 5.54 mmol of hydrogen peroxide and ascorbic acid (molar ratio 3.5∶1.0) was added. Infrared and Raman analysis showed that new peaks were appeared in the spectra of the derivative, …
Effects Of Different Packaging And Temperature On Quality Of Broad Bean (Vicia Faba L.), Zhu Lin, Ling Jiangang, Li Weirong, Chen Guobao, Lin Xudong, Chen Shuyin
Effects Of Different Packaging And Temperature On Quality Of Broad Bean (Vicia Faba L.), Zhu Lin, Ling Jiangang, Li Weirong, Chen Guobao, Lin Xudong, Chen Shuyin
Food and Machinery
In order to definite the suitable modified atmosphere packaging materials and temperature for postharvest storage of broad bean (Vicia faba L.), the effects of polyethylene (PE), polyvinyl chloride (PVC) and micro-porous (W) film packaging on beans which were stored at （1.0±0.5） ℃, and PE film packaging stored at （5±1） ℃ were investigated. Quality indexes including firmness, colouration and water content, were investigated in this study. The results showed that, quality of beans which stored at （1.0±0.5） ℃ and packed with PVC films was better than the other treatments, and the preservation period of beans could be prolonged for 28 days.
Effects Of Yak Blood Oligopeptides On Hypoxia-Induced Injury Of H9c2 Cardiomyocytes Protection And Its Mechanism, Xiao Lan, Li Cheng, Cheng Xiaoping, Du Xin
Effects Of Yak Blood Oligopeptides On Hypoxia-Induced Injury Of H9c2 Cardiomyocytes Protection And Its Mechanism, Xiao Lan, Li Cheng, Cheng Xiaoping, Du Xin
Food and Machinery
To investigate the protective effect of yak blood oligopeptides on hypoxic injury of H9c2 cardiomyocytes and its mechanism. The hypoxia injury model was established by culturing H9c2 cardiomyocytes in vitro, randomly divided into 5 groups (n=6): normal control group, hypoxia group, low-dose yak blood oligopeptide group, middle-dose yak blood oligopeptide group and high-dose yak blood oligopeptide group. The results showed that: the cell survival rate of hypoxia group was significantly lower than that of control group (P＜0.01), the rate of apoptosis was significantly increased (P＜0.01), the release level of LDH was significantly increased (P＜0.01), mitochondrial membrane potential decreased significantly (P＜0.01), …
Study On Various Components Of Alpinia Oxyphylla Fructus In Urine-Reducing Effect, Feng Huimin, Wang Zhouping, Xu Deping
Study On Various Components Of Alpinia Oxyphylla Fructus In Urine-Reducing Effect, Feng Huimin, Wang Zhouping, Xu Deping
Food and Machinery
This research focus on the efficiency of Alpinia Oxyphylla Fructus in urine-reducing and developing the method of separating and identifying its active components. Established a mice model with diuresis to validate the Alpinia Oxyphylla Fructus’ different components and purified by varying measures in reducing urine. The total urine volume in the first 2 and 6 hours of the mice was collected by metabolic cage. The values of urine weight/body weight were calculated respectively. The result showed that 75% ethanol extract of ethyl acetate phase was the most sensitive part in urine-reducing. Four pure monomer compounds were further separate from this …
Optimization Of Two Luteolin Derivatives Preparation From Artichoke By Hplc, Shi Mingyue, Cao Qingming, Li Qun, Zhong Wenhui, Wang Yuanqing, Liu Zhiwen, Zhang Xiping
Optimization Of Two Luteolin Derivatives Preparation From Artichoke By Hplc, Shi Mingyue, Cao Qingming, Li Qun, Zhong Wenhui, Wang Yuanqing, Liu Zhiwen, Zhang Xiping
Food and Machinery
This study describes a method for isolating two luteolin glycosides from artichokes（Cynara scolymus L.）by preparative liquid chromatography. The partion A27~29 (4 g) of 50% ethanol eluent was achieved by two steps, 70% ethanol extract of artichoke adsorbed by AB-8 macroporous resin and eluted with 20% ethanol, 50% ethanol and 80% ethanol successively. 0.32 g of target part C16~19 with target components H-01 (10.4%) and H-02 (5.1%) was achieved by two steps, A27~29 adsorbed by RP-C18 stationary phase column (270 mm×80 mm, 40~60 μm) and eluted with 30%, 48% and 100% methanol successively. Taking the resolution and shape of target peaks …
Ultrasonic-Assisted Extraction And Antioxidant Activity Of Total Flavonoids From Ligustrum Lucidum Ait By Response Surface Methodology, Zhou Xuan, Xu Mingxiang, Cai Wenzhuo, Zhai Xiaorui, Huo Mingyang, Gao Rui, Xi Yanli
Ultrasonic-Assisted Extraction And Antioxidant Activity Of Total Flavonoids From Ligustrum Lucidum Ait By Response Surface Methodology, Zhou Xuan, Xu Mingxiang, Cai Wenzhuo, Zhai Xiaorui, Huo Mingyang, Gao Rui, Xi Yanli
Food and Machinery
On the basis of single factor test, response surface test were used to optimize the extraction process. In addition, by measuring the level of erythrocyte hemolysis, liver homogenate and liver mitochondrial malondialdehyde (MDA) in mice, the antioxidant capacitities of total flavonoids were determined. The results showed that the total flavone content of Ligustrumlucidum was 47.40 mg/g when the extraction time was 110 min, extract power was 640 W, the ethanol volume fraction was 60% and the liquid ratio was 65∶1 (mL/g). The total flavone of Ligustrumlu cidum Ait extracted under this condition can inhibit the hemolysis of mice erythrocytes and …
Study On The Microwave Aging Of Spirit And Optimiztion Of Its Process, Hu Shiqi, Luan Donglei, Fan Yuxia, Lai Keqiang
Study On The Microwave Aging Of Spirit And Optimiztion Of Its Process, Hu Shiqi, Luan Donglei, Fan Yuxia, Lai Keqiang
Food and Machinery
In this study, Luzhou-flavor spirit was processed by microwave, and the effects of microwave aging temperature, microwave power and processing time were investigated. The results showed that the best quality could be obtained, under the controlling conditions of, the microwave power 70 W, with microwave aging temperature at 60 ℃, and processing for 10 minutes. The total acid and ester contents of the spirit were 1.46 g/L and 2.98 g/L, respectively. There were significant differences (P＜0.05) in the total acid and ester contents between the raw spirit and microwave processing one. The content of esters increased after microwave processing, and …
The Optimization Of Fermentation Process And Antioxidant Activity Of Pomegranate And Schisandra Health Wine, Yin Lebin, Zhou Juan, Li Licai, Jin Xiaoke, Lei Zhiming, Liao Cong, Zhao Liangzhong
The Optimization Of Fermentation Process And Antioxidant Activity Of Pomegranate And Schisandra Health Wine, Yin Lebin, Zhou Juan, Li Licai, Jin Xiaoke, Lei Zhiming, Liao Cong, Zhao Liangzhong
Food and Machinery
Using Pomegranate juice and Schisandra as raw materials, adding high activity yeast to optimize the fermentation process of their health wine, from which the total phenolic and flavonoids content and antioxidant activities were determined. The experimental results showed that the optimal fermentation conditions were: with the addition of 10% Schisandra extract and 3% yeast, fermented at 28 ℃ for 6 days. Under above conditions, the color of the liquor was bright and radiant, with the unique harmony fragrance of medical herbs and liquor aroma. Finally, the result showed that alcohol content was 12.8% (vol), the sensory score was 89 points, …
Influence Of Cigarette Smoldering Completeness On Conventional Flue Gas Index, Cheng Chuanling, Niu Tingting, Mu Lin, Zhao Yifan, Wang Jianmin
Influence Of Cigarette Smoldering Completeness On Conventional Flue Gas Index, Cheng Chuanling, Niu Tingting, Mu Lin, Zhao Yifan, Wang Jianmin
Food and Machinery
In order to explore the influence of the degree of complete combustion on the conventional smoke index in the smoldering state of cigarettes, the actual flammability rate and free burning rate of 50 different cigarettes in China were determined by self-made equipment, combined with the analysis of conventional smoke components in gas chromatography.The results show that: ① The actual flammability rate is significantly negatively correlated with the free combustion rate, that is, the more complete the smoldering of the cigarette, the slower the free burning speed. ② The actual flammability rate is significantly positively correlated with total particulate matter (TPM), …
Research Progress In The Shellfish-Derived Antioxidant Peptides, Yang Xihong, Qu Chunchun, Li Sai, Li Anqi, Ding Qian, Li Yujin, Li Lidi, Zhang Junyi, Xie Wancui
Research Progress In The Shellfish-Derived Antioxidant Peptides, Yang Xihong, Qu Chunchun, Li Sai, Li Anqi, Ding Qian, Li Yujin, Li Lidi, Zhang Junyi, Xie Wancui
Food and Machinery
Chinese coastal shellfish resources are abundant with a good prospect of fresh or processed shellfish products. Bioactive peptides from shellfish and its by-products can promote the upgrading of aquaculture development, which belongs to high value utilization of aquatic resources. Antioxidant peptides can suppress and delay lipid oxidation, protect human tissues and organs from damage by the free radicals, therefore this attracted researches in recent years increasingly. The article reviewed methods of preparation of antioxidant peptides from shellfish, including proteolysis, separation, purification and identification. Based on the detection and structural identification methods of antioxidant peptides, the significance and the further clarify …
Research Progress In Regulation Of Energy Metabolism By Dietary Nutrition And Host Inheritance Via Intestinal Flora, Tang Tian, Suo Huayi, Li Jian, Zhang Yu, Wang Hongwei, Zhao Xin
Research Progress In Regulation Of Energy Metabolism By Dietary Nutrition And Host Inheritance Via Intestinal Flora, Tang Tian, Suo Huayi, Li Jian, Zhang Yu, Wang Hongwei, Zhao Xin
Food and Machinery
The paper will explain the effects of dietary nutrition and host genetics on energy metabolism, aim to provide reference for the research and development of functional foods for metabolic diseases and the exploration of new therapeutic methods for metabolic diseases.
Research Progress Of Chitosan In Aquatic Products Preservation, Liu Jiali, Lan Weiqing, Liu Dayong, Zhang Xi, Xie Jing
Research Progress Of Chitosan In Aquatic Products Preservation, Liu Jiali, Lan Weiqing, Liu Dayong, Zhang Xi, Xie Jing
Food and Machinery
On the basis of the introduction of common preservation methods in aquatic products, the preparation methods and antibacterial mechanism of chitosan were reviewed respectively. The research progress of chitosan in the preservation of aquatic products was summarized, and the existing problems and solutions were analyzed. Moreover, the development prospect of chitosan in the preservation of aquatic products was also prospected.
Effect Of Fermentation On Enhancing The Nutraceutical Properties Of Arthrospira Platensis (Spirulina), Elena Demarcocastro, Emer Shannon, Nissreen Abu-Ghannam
Effect Of Fermentation On Enhancing The Nutraceutical Properties Of Arthrospira Platensis (Spirulina), Elena Demarcocastro, Emer Shannon, Nissreen Abu-Ghannam
Articles
Abstract:Arthrospira platensis(spirulina), a filamentous fresh-water planktonic cyanobacterium,possesses diverse biological activities and a unique nutritional profile, due to its high contentof valuable nutrients. This study aimed to further improve the bioactive profile of spirulina, byfermenting it with the lactic acid bacteriumLactobacillus plantarum.In vitrocomparison of thetotal phenolic content (TPC), C-phycocyanin, free methionine, DPPH radical scavenging capacity,ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) and proteinfragmentation via SDS-PAGE in untreated versus 12 to 72 h fermented spirulina is reported here.After 36 h fermentation, TPC was enhanced by 112%, FRAP by 85% and ORAC by 36%. After 24 h,the DPPH radical scavenging …
A Theoretical Model Of Underground Dipole Antennas For Communications In Internet Of Underground Things, Abdul Salam, Mehmet C. Vuran, Xin Dong, Christos Argyropoulos, Suat Irmak
A Theoretical Model Of Underground Dipole Antennas For Communications In Internet Of Underground Things, Abdul Salam, Mehmet C. Vuran, Xin Dong, Christos Argyropoulos, Suat Irmak
Faculty Publications
The realization of Internet of Underground Things (IOUT) relies on the establishment of reliable communication links, where the antenna becomes a major design component due to the significant impacts of soil. In this paper, a theoretical model is developed to capture the impacts of change of soil moisture on the return loss, resonant frequency, and bandwidth of a buried dipole antenna. Experiments are conducted in silty clay loam, sandy, and silt loam soil, to characterize the effects of soil, in an indoor testbed and field testbeds. It is shown that at subsurface burial depths (0.1-0.4m), change in soil moisture impacts …
Optimization Of Preparation Process And Antioxidant Activity Of Pueraria Lobata Soft Candy, Yin Lebin, Zhou Juan, Li Licai, Deng Peng, Liao Cong, Liu Dan, Yang Ailian
Optimization Of Preparation Process And Antioxidant Activity Of Pueraria Lobata Soft Candy, Yin Lebin, Zhou Juan, Li Licai, Deng Peng, Liao Cong, Liu Dan, Yang Ailian
Food and Machinery
Pueraria lobata extract was used as raw material, and gelatin as a gelling agent was used to study the preparation process of soft candy and its antioxidant activity. Taking texture parameters and sensory scores as the evaluation criteria, the amount of Pueraria lobata extracts, gelatin, sucrose, and citric acid was determined by a single-factor test and orthogonal test. Results: with the Pueraria lobata extracts of 30%, gelatin of 16%, sucrose of 25%, and citric acid of 0.1%, the Gegen gum was prepared had the suitable hardness and elastic toughness, chewiness, with the sensory score up to 87. And under this …
Analysis Of Aroma Compounds Of Fruit Wine Fermented With Enterobacter Xiangfang, Liu Xiaoyan, Zhou Hongli
Analysis Of Aroma Compounds Of Fruit Wine Fermented With Enterobacter Xiangfang, Liu Xiaoyan, Zhou Hongli
Food and Machinery
The aromatic composition of fruit wines fermented with Enterobacter Xiangfang was analyzed by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that the main aroma components produced by Enterobacter Xiangfang were phenylethanol, 3-methyl-1-butanol, 2-methyl-butanol and their corresponding acetates in the early fermentation stage, and heptaldehyde, 2,4,5-trimethyl-1,3-dioxolane, ethyl decanoate, ethyl octanoate, isobutyric acid and so on in the later fermentation stage. The main aroma components produced by yeast fermentation were ethyl decanoate, phenylethanol, ethyl octanoate, 2,4,5-trimethyl-1,3-dioxolane, 3-methyl-1-butanol, acetal, ethyl Dodecanoate and so on. Compared with yeast fermentation, Enterobacter Xiangfang fermentation not only had the basic …
Study On The Distribution Characteristics And Traceability Information Of Multi-Elements In Edible Bird's Nest, Ma Xueting, Zhang Jiukai, Chen Ying, Liang Jinzhong, Wang Nan, Ma Xiuli, Guo Boli
Study On The Distribution Characteristics And Traceability Information Of Multi-Elements In Edible Bird's Nest, Ma Xueting, Zhang Jiukai, Chen Ying, Liang Jinzhong, Wang Nan, Ma Xiuli, Guo Boli
Food and Machinery
Forth-eight cup-shaped edible bird's nest (EBN) harvesting from natural cave and man-made house were collected from Malaysia and Indonesia to study the distribution characteristics and traceability of 27 elements in EBN. The inductively coupled plasma mass spectrometry (ICP-MS) was applied for the detection of multi-elements in EBN, and five macro-elements which distributed according to the rule of Na＞Ca＞Mg＞K＞P were found in EBN. Besides, in EBN, some essential trace elements (Fe, Cu, Zn, Mn, Mo, Co, Se, Cr), 3 light rare earth elements (LREE) and 2 heavy rare earth elements (HREE) also be detected. All of 27 elements in EBN is …
Establishment Of Amoxicillin Content Detection Method In Milk By Surface Enhanced Raman Spectroscopy, Li Haimin, Liang Qi, Chen Weiping, Du Juan
Establishment Of Amoxicillin Content Detection Method In Milk By Surface Enhanced Raman Spectroscopy, Li Haimin, Liang Qi, Chen Weiping, Du Juan
Food and Machinery
In this study, the silver colloid solution biosynthesized by Lilium casa blanca petals powders was used as the Surface-enhanced Raman Scattering (SERS) active substrate to establish a SERS detection method for amoxicillin content in milk. The effect of the concentration of silver colloid solution, the volume ratio of silver colloid solution and amoxicillin solution, and the addition of sodium chloride on SERS detection were investigated to optimize the detection conditions. The results showed that, under the conditions of the concentration of silver colloid solution of 106.04 μg/mL, with the volume ratio of silver colloid solution and amoxicillin solution of 4:1, …
Research Progress On Grafting Modification Of Protein Glycosylation, Feng Yanying, Mu Daichen, Qi Wenlei, Chen Maolong, Xu Zhou, Cheng Yunhui
Research Progress On Grafting Modification Of Protein Glycosylation, Feng Yanying, Mu Daichen, Qi Wenlei, Chen Maolong, Xu Zhou, Cheng Yunhui
Food and Machinery
Glycosylation modification of food proteins with reducing sugars allows covalent attachment of the ε-amino group of the protein to the reducing carbonyl group of the sugar by Maillard reaction, which does not require any chemical catalyst, and is a green and effective chemical modification method. We systematically introduced the reaction mechanism, reaction markers, modification methods and functional properties of protein glycosylation, and discussed the research direction of protein glycosylation.
Formation And Regulation Of 1,2-Dicarbonyl Compounds And Ages In Steamed Cakes, Lu Yongling, Lu Min, Wang Xi, Lv Lishuang
Formation And Regulation Of 1,2-Dicarbonyl Compounds And Ages In Steamed Cakes, Lu Yongling, Lu Min, Wang Xi, Lv Lishuang
Food and Machinery
In view of the formation of harmful products of Maillard reaction in baked foods, different recipes of steamed cakes (sugar type, oil type, cake acidity regulator and the ratio between egg white and yolk) were selected to analyze the changes of glyoxal (GO), methylglyoxal (MGO) and advanced glycation end products (AGEs) in cakes, and the inhibitory effects of natural flavonoids (geneistein and luteolin) were investigated. The results showed that fructose (hexacarbohydrate) produced the highest MGO, xylose (pentose) produced the highest GO, GO and MGO contents were the lowest in cakes produced by xylitol; The influence of oil on the production …
Stress Model And Fluid Solid Coupling Simulation Ofmicrocapsule In Simulated Intestine, Li Xiao, Yu Jinghu, Qian Shanhua, Cao Shu
Stress Model And Fluid Solid Coupling Simulation Ofmicrocapsule In Simulated Intestine, Li Xiao, Yu Jinghu, Qian Shanhua, Cao Shu
Food and Machinery
The theoretical of the stress of capsule was analyzed in viscous liquid environment. and studied the dynamic characteris-tics of magnetic drive capsules with different sizes of round and oval heads under fluid-solid coupling in intestinal environment. The effects on the capsule exercise stress were also studied from the gut dynamic viscosity, the capsule size and capsule shape by COMSOL. According to the principle of similar mechanical properties, using superelastic solid material, the intestinal fluid model and the intestinal wall model were designed by multiple factors and levels of numerical simulation experiments. Results: At the same level of dynamic viscosity and …
Effects Of Pomegranate Peel Polyphenols On Cholesterol Efflux And Related Protein Expression, Zhao Shengjuan, Xiang Jinle, Chen Shuxing, Fei Peng, Xu Yunfeng, Li Jianke
Effects Of Pomegranate Peel Polyphenols On Cholesterol Efflux And Related Protein Expression, Zhao Shengjuan, Xiang Jinle, Chen Shuxing, Fei Peng, Xu Yunfeng, Li Jianke
Food and Machinery
In order to explore the effects of pomegranate peel polyphenols (PPPs) on SR-B1 protein expression and cholesterol efflux, in this study, Raw264.7 macrophages derived from foam cells were used as the model to illuminate the effects of PPPs on cholesterol efflux mediated by HDL. Western blot method was used to analyze the expression of scavenger receptor B1 (SR-B1), acyl-coenzyme A1: cholesterol acyltransferase (ACAT1) and cholesteryl ester hydrolase (nCEH). Further, the activity changes of ACAT1 and nCEH were revealed. The results showed that PPPs promoted the HDL-mediated cholesterol efflux and up-regulated the expression of SR-B1 significantly (P＜0.05). In addition, the PPPs …
The Ultrahigh-Pressure/Thermally Induced Technologies Of The Β-Glucan Mixed Gel And The Evaluation System For Their Properties, Fan Rui
Food and Machinery
The apparent and functional properties of the mixed gel prepared with the thermal and ultrahigh-pressure were compared by rheological, texture, scanning electron microscopy and other analytical methods. The results showed that the β-glucan typical gels formed by ultra-high pressure and thermally induced at the total concentration of 7% and 8%, respectively, and the properties in water hold capacity, gel hardness, elasticity, chewiness and internality of β-glucan mixed gel formed by ultra-high pressure showed the more superior, in which the hardness of gel formed by ultrahigh pressure was significantly stronger than gel formed by thermal-induced gel (P＜0.05), while the oil hold …
Study On Changes Of Gel Moisture Characteristic And Texture Properties Of Duck Eggs During Salting Period By Low-Field Nuclear Magnetic Resonance, Long Men, Zhang Wenhao, Zheng Suling, Qi Anqi, Zhan Ge
Study On Changes Of Gel Moisture Characteristic And Texture Properties Of Duck Eggs During Salting Period By Low-Field Nuclear Magnetic Resonance, Long Men, Zhang Wenhao, Zheng Suling, Qi Anqi, Zhan Ge
Food and Machinery
In order to explore the effects of salt ions on gel texture properties and moisture characteristic of duck eggs，low field nuclear magnetic resonance (Low-field NMR) was integrated to analyze the changes of the moisture status. Water relaxation time（T2）, proton density and relaxation area (A2) were explored by magnetic resonance spectroscopy (MRS), and water distribution was visualized by MRI. Meanwhile, the differences in traditional characteristic indices of gels such as texture properties (hardness, springiness, cohesiveness and chewiness) were also investigated. The results showed that the relative proportions of free water increased, and the relative proportions of immobilized …
Comparison Of Fermentation Characteristics Between Clostridium Butyricum And Clostridium Tyroburicum, Wang Youling, Wei Zhujun, Liu Qing, Zhu Lilei, Xiao Haifang, Song Yuanda
Comparison Of Fermentation Characteristics Between Clostridium Butyricum And Clostridium Tyroburicum, Wang Youling, Wei Zhujun, Liu Qing, Zhu Lilei, Xiao Haifang, Song Yuanda
Food and Machinery
In this study, three strains of Clostridium butyrate were isolated from human feces, pit mud and animal intestinal contents. Which were named as Clostridium butyricum NK, SY and RX respectively. The fermentation characteristics of C. butyricum NK, SY and RX and C. tyroburicum ATCC25755 grown in synthetic medium were compared. The results showed that the growth ability of C. butyricum NK and SY were strong. C. tyroburicum had higher butyric acid, but lower lactic acid-production than C. butyricum. Compared among the three different strains of C. butyricum, C. butyricum NK had a stronger ability to produce butyric acid, with the …
Effect Of Microwave Radiation On Acetic Acid And Ethyl Acetate In Luzhou-Flavor Liquor, Dai Jiahui, Liu Jianxue, Han Sihai, Li Xuan, Liu Jinke, Dong Xinluo, Li Peiyan, Xu Baocheng, Luo Denglin
Effect Of Microwave Radiation On Acetic Acid And Ethyl Acetate In Luzhou-Flavor Liquor, Dai Jiahui, Liu Jianxue, Han Sihai, Li Xuan, Liu Jinke, Dong Xinluo, Li Peiyan, Xu Baocheng, Luo Denglin
Food and Machinery
Microwave irradiation was used to treat three kinds of luzhou-flavor liquors with different ages and qualities at different temperatures, and the contents of acetic acid and ethyl acetate in the liquor were measured every 20 min. The results showed that microwave irradiation could accelerate the reduction of acetic acid content in liquor, while ethyl acetate content increase with the extension of irradiation time. When the microwave irradiation time was between 20 and 100 min, the increasing trend showed an S-shaped curve. Through the fitting study, the logistic regression model could be used to describe the change of ethyl acetate during …
Preparation Of Gadolinium Metal Organic Framework And Its Application For Adsorption Of Phoxim, Tang Xiong, Chen Maolong, Xu Zhou, Cheng Yunhui
Preparation Of Gadolinium Metal Organic Framework And Its Application For Adsorption Of Phoxim, Tang Xiong, Chen Maolong, Xu Zhou, Cheng Yunhui
Food and Machinery
Metal-organic-frameworks is a new type of porous crystal material which is assembled by metal ions and organic ligands. Gd-MOF was prepared by GdCl3·6H2O and H3BTC, and its adsorption performance for phoxim pesticides was inves-tigated. The results showed that Gd-MOF could effectively adsorb phoxim pesticides from water, and the saturated adsorption amount of phoxim was 33.5 mg/g. When Gd-MOF was 40~80 mg, the adsorption rate of phoxim could reached 90%; and in all pH range 3~7, there was a certain adsorption force on the phoxim table. It is speculated that the adsorption of phoxim by …