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Articles 451 - 480 of 531
Full-Text Articles in Food Biotechnology
Flavor Components Of Fermented Coconut Milk Using Omics Technology Combined With Spme-Gc-Ms, Lei Wenping, Zhou Hui, Zhou Xingrong, Wu Kun, Wu Ni, Song Yanfei, Liu Chengguo
Flavor Components Of Fermented Coconut Milk Using Omics Technology Combined With Spme-Gc-Ms, Lei Wenping, Zhou Hui, Zhou Xingrong, Wu Kun, Wu Ni, Song Yanfei, Liu Chengguo
Food and Machinery
In order to analyze the correlation between characteristic flavor components and sensory flavor of fermented coconut milk. Solid-phase micro extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the volatile flavor compounds of fermented coconut, natural coconut milk and yogurt, respectively. The sensory properties of flavor were assessed, and the characteristic flavor of the fermented coconut milk was analyzed from the sensory and flavor substances in combination with the omics technology. The results showed that the sensory flavor characteristics of fermented coconut milk were higher in sweet, sour, coconut, milky, creamy and alcoholic sensory scores; the sweetness …
Technology And Mechanism Of Decolorization For Brown Granulated Sugar By Magnesium Sulfate-Zinc Polysilicate Method, Li Weixia, Li Lijun, Yang Lanfeng, Mao Xiang, Cheng Hao
Technology And Mechanism Of Decolorization For Brown Granulated Sugar By Magnesium Sulfate-Zinc Polysilicate Method, Li Weixia, Li Lijun, Yang Lanfeng, Mao Xiang, Cheng Hao
Food and Machinery
The effect and mechanism of decolorization were studied with magnesium sulfate and amphoteric 2% polysilicate zinc on the brown granulated syrup under high pH conditions. The factors and levels of response surface analysis were determined on the basis of single factor tests. The decolorization process was optimized by response surface analysis to obtain the optimum process conditions: magnesium sulfate of 500 mg/L, dosage of 2% silica polysilicic acid zinc of 1.57%, and pH 11. Under this condition, the decolorization rate reached 92.21%. The composites and sugar juice system were characterized by scanning electron microscopy (SEM) and potential analyzer. The results …
Effect Of The Polarity Of Simulated Liquid On Migration Of Antioxidants In Polypropylene, Liu Yueyue, Zhang Qinfa, Jian Tiantian, Mo Yicheng
Effect Of The Polarity Of Simulated Liquid On Migration Of Antioxidants In Polypropylene, Liu Yueyue, Zhang Qinfa, Jian Tiantian, Mo Yicheng
Food and Machinery
The effects of the polarities of the simulated liquids were investigated on the migration of four antioxidants BHA, BHT, Irganox1076, and Irgafos168 migrated from polypropylene plastics to six different polar simulating solutions. Results, the solubility of antioxidant with polypropylene plastics was worse, the intermiscibility of antioxidant with simulated liquid was better, and the migration equilibrium distribution coefficient was higher. Beyond that, the closer the simulated liquid polarity was to polypropylene, the higher the migration diffusion coefficient was, and the smaller influence of molecular weight on the migration diffusion coefficient of antioxidants was. Conversely, the migration diffusion coefficient would be greatly …
Rapid And Non-Destructive Identification Of Different Brands And Inferior Oatsby Near Infrared Spectroscopy Combined With Chemometrics Methods, Li Shangke, Du Guorong, Ding Shenghua, Shan Yang, Jiang Liwen, Liu Xia, Li Pao
Rapid And Non-Destructive Identification Of Different Brands And Inferior Oatsby Near Infrared Spectroscopy Combined With Chemometrics Methods, Li Shangke, Du Guorong, Ding Shenghua, Shan Yang, Jiang Liwen, Liu Xia, Li Pao
Food and Machinery
In order to identify the inferior oat samples, and the samples from different local and imported brands, a nondestructive identification method based on near infrared spectroscopy and chemometrics methods was proposed. Spectra of five different brands of oat samples and inferior samples were obtained. Continuous wavelet transform was used for the baseline elimination. Wavenumber selection based on the standard deviation and relative standard deviation was discussed for improving the accuracy of the method, and 15 informative wavenumbers were obtained. Principal component analysis method was used for classification. The results showed that the baseline elimination was achieved by continuous wavelet transform …
Discrimination Of Big Or Small Particle Coix Seed Varieties Based On The Major Nutrient Content, Liu Xing, Fan Kai, Yang Junhua, Song Weiguo
Discrimination Of Big Or Small Particle Coix Seed Varieties Based On The Major Nutrient Content, Liu Xing, Fan Kai, Yang Junhua, Song Weiguo
Food and Machinery
Based on the crude fat, protein, amino acids and mineral element content of different areas big particle Coix seed (BCS) and small particle Coix seed (SCS), this paper analyzed whether there was a difference on the major nutrient content between BCS and SCS by using analysis of variance, and discriminated the BCS and SCS by using principal component analysis (PCA) and support vector machine (SVM). The results indicated that the nutrient contents measured in this text of SCS were higher than or not significant difference from those of BCS except the crude fat, Mg, and Al content. The characteristic variables …
Detection Of Diethylstilbestrol Residues In Duck Meat Usingsurface-Enhanced Raman Spectroscopy, Tao Jinjiang, Pan Guigen, Liu Muhua, Yuan Haichao, Zhao Jinhui
Detection Of Diethylstilbestrol Residues In Duck Meat Usingsurface-Enhanced Raman Spectroscopy, Tao Jinjiang, Pan Guigen, Liu Muhua, Yuan Haichao, Zhao Jinhui
Food and Machinery
An approach based on surface-enhanced Raman spectroscopy (SERS) was developed to rapidly detect the diethylstilbestrol residues in duck meat in this study. Firstly, the single factor analysis method was adopted to determine the optimal amounts of sodium citrate, Au nanoparticles, duck meat extract containing diethylstilbestrol and magnesium sulfate solution, as well as the optimal measurement time. The quantitative analysis model for the detection of DES residues in duck meat was established after a simple pretreatment for duck meat was done. Thereafter, based on the basis of the above study, the linear equation with minimum detection concentration of 0.5 mg/L was …
Isolation And Identification Of Escherichia Coli O26 From A Slaughter House, Fu Wenjing, Dong Chen, Yu Jinlong, Hu Jie, Jiang Yun
Isolation And Identification Of Escherichia Coli O26 From A Slaughter House, Fu Wenjing, Dong Chen, Yu Jinlong, Hu Jie, Jiang Yun
Food and Machinery
Escherichia coli O26 was isolated and identified form a slaughter plant in order to investigate its contamination of E. coli O26. According to USDA detection method, samples were enriched with immunomagnetic separation (IMS) after selective enrichment, and then isolated and purified with selective chromogenic mRainbow agar. Subsequently, the suspected colonies were screened and chose to test the O antigen by PCR and followed by the serum agglutination test. The virulence genes (stx1, stx2, eae and hly) of positive isolations were detected by multiplex PCR. The results showed that only one strain from 120 samples was identified as E. coli O26, …
Nondestructive Determination Of Reconstituted Tobacco Paper Base Based By X Ray Method, Zhu Hongfu, Du Jinsong, Chang Jiheng, Fan Xinshun, Tian Xiaohui, Wang Jiashao, Lu Duanfeng
Nondestructive Determination Of Reconstituted Tobacco Paper Base Based By X Ray Method, Zhu Hongfu, Du Jinsong, Chang Jiheng, Fan Xinshun, Tian Xiaohui, Wang Jiashao, Lu Duanfeng
Food and Machinery
The reconstituted tobacco paper base with different ratios was determined by X-ray grammage instrument. The effect of tube voltage on repeatability，sensitivity and detection limit of the instrument was analyzed.The results show that tube voltage 6 000 V is more suitable for the determination about the grammage of the reconstituted tobacco paper base;and it is found that the grammage indication value has a high linear relationship with the grammage measured value about the reconstituted tobacco paper base with different ratios，and the established linear regression model with determination coefficient over 0.99，and the predicted maximum relative deviation less than 1%. The reconstituted tobacco …
The Optimization Of Food Safety Regulation Model Based On Economic Analysis, Liang Liang
The Optimization Of Food Safety Regulation Model Based On Economic Analysis, Liang Liang
Food and Machinery
The discussion on food safety regulation has been limited to the protection of the rights and interests of the parties concerned and the legitimacy analysis of the food safety incidents itself. However, the mode of food safety supervision centered on legality has been difficult to bear the demands of modern administration, maintaining social order and promoting social welfare. Using cost benefit analysis, A-A 'and other economic analysis methods, reasonably set up the main body of food safety regulation, reasonably select the opportunity of food safety supervision, and rationally use the control tools of food safety, to promote the optimization of …
Research On Dynamic Characteristics Of Globoidal Indexing Cam Mechanism, Liu Chao, He Xueming, Huang Hainan, Chen Xiaofei
Research On Dynamic Characteristics Of Globoidal Indexing Cam Mechanism, Liu Chao, He Xueming, Huang Hainan, Chen Xiaofei
Food and Machinery
Globoidal indexing cam mechanism is one of indexing mechanism with excellent performance.It has the advantages of high speed，large stiffness and strong bearing capacity. In this paper, based on the three-dimensional model of globoidal cam mechanism established by bi-cubic B-spline surface algorithm, a rigid-flexible coupling dynamic model is established with ADAMS software, and its kinematics analysis is carried out to verify the correctness of the model. Meanwhile，the mechanism is simulated and analyzed under different motion parameters, and the curves of angular acceleration and contact force under different parameters are obtained. The analysis of the curve of angular acceleration and contact force …
Structure Design Of The Continuous Apricot Pit Removing Machine, Liu Kui, Yang Liling, Zhu Zhanjiang, Liu Jia, Zhu Zhaoshuai
Structure Design Of The Continuous Apricot Pit Removing Machine, Liu Kui, Yang Liling, Zhu Zhanjiang, Liu Jia, Zhu Zhaoshuai
Food and Machinery
Based on physics feature of apricots, a semi-automatic continuous apricot pit removing device was designed, with the principle of holding the apricot with soft plastic and stamping with the claw type stamping knife. By using the method of combining a cam intermittent divider and a slide block device, the apricot chain plate could be controlled with regulable stop-and-start. Moreover, the stamping knife could complete a process of stamping once, as soon as this chain plate intermittent pauses. The result showed that the apricot pit removing rate was above 96%, and the apricot meat bring together rate was less than 2.4%, …
Online Inspection Of Part's Bearing Holes From Feature Recognition To Partial Stitching, Wang Yuyuan, Xu Jie, Ji Weixi, Peng Wei, Du Meng
Online Inspection Of Part's Bearing Holes From Feature Recognition To Partial Stitching, Wang Yuyuan, Xu Jie, Ji Weixi, Peng Wei, Du Meng
Food and Machinery
In the online detection process of the bearing hole of the trajectory control part of a beverage filling equipment without fixture positioning, an single picture isn't enough for the high-precision detection measuring. This paper proposes a 2 steps method: feature recognition from the overall visual and high resolution local image obtaining by image stitching. Firstly, the feature description matrix is constructed by the central position relationship of the global image bearing hole, and the overall feature hole recognition is performed by the support vector machine (SVM) method. Secondly, for the identified bearing holes, the KAZE method is used to splicing …
Drying Characteristics And Neural Network Model Of Ultrasoundstrengthened Far-Infrared Radiation Drying On Potato, Xi Huihan, Liu Yunhong, Wang Qi, Li Huiyang, Li Gongwei, Zhao Lanxin
Drying Characteristics And Neural Network Model Of Ultrasoundstrengthened Far-Infrared Radiation Drying On Potato, Xi Huihan, Liu Yunhong, Wang Qi, Li Huiyang, Li Gongwei, Zhao Lanxin
Food and Machinery
In order to study drying characteristics of contact ultrasound strengthened far-infrared radiation drying on potato slices, a far-infrared radiation with ultrasound assistance was applied to study the effects of different ultrasound power and far-infrared radiation drying temperature on drying process and effective moisture diffusivity values of potato. The results showed that the rise of both ultrasound power and radiation temperature could promote the mass and heat transfer in the material, shorten the drying time, and enhance the drying rate effectively of potato slices. The enhancing effect of ultrasound is weakened gradually with the decrease of water content of material and …
Study On Mechanisms Of Draught Drying And Sensory Quality Change Of Dendrobium Flower, Zhang Zhenlin, Yin Zhichao
Study On Mechanisms Of Draught Drying And Sensory Quality Change Of Dendrobium Flower, Zhang Zhenlin, Yin Zhichao
Food and Machinery
Far-infrared drying and LF-NMR was used to explore the drying process of Dendrobium huoshanense flowers and Dendrobium officinale flowers. A basic parameter model of the Dendrobium flower was constructed, and the sensory quality of the flower was studied by texture analysis. The results showed that a basic parameter model of the drying of Dendrobium flower was constructed. The sensory quality analysis based on the NMR spectra and texture analyzer indicated that the composition of water after the drying process was primarily conjunctive. The high sensory quality of the hardness and brittleness of the dry flowers of Dendrobium. Flowers of dried …
Optimization On Enzymatic Hydrolysis Conditions Of Rice Dreg And Effect On Cadmium Content, Qi Wenlei, Feng Yanying, Xu Zhou, Chen Maolong, Cheng Yunhui
Optimization On Enzymatic Hydrolysis Conditions Of Rice Dreg And Effect On Cadmium Content, Qi Wenlei, Feng Yanying, Xu Zhou, Chen Maolong, Cheng Yunhui
Food and Machinery
Low solubility and high cadmium content are the technical bottlenecks of protein resource utilization in rice dregs by-products. Rice dregs with high cadmium content were used as raw materials,Alcalase 2.4 L alkaline protease was selected, The factors of enzymatic hydrolysis of rice dregs were studied by response surface center combinational design. According to the results of single-factor experiment, the time of enzymatic hydrolysis, pH, the amount of enzyme added and the concentration of substrate were taken as the influencing factors, and the soluble nitrogen recovery rate of rice dregs protein was taken as the response value. The optimal conditions for …
Studies On The Antioxidant And Enzyme Inhibitory Activities Of Galangal Methanol Extract And The Correlation With The Bioactive Components, Li Jiao, Zhang Xiaofeng, Wang Xiaokai, Wang Wanyu
Studies On The Antioxidant And Enzyme Inhibitory Activities Of Galangal Methanol Extract And The Correlation With The Bioactive Components, Li Jiao, Zhang Xiaofeng, Wang Xiaokai, Wang Wanyu
Food and Machinery
The Galangal was degreased and extracted by methanol to evaluate its polyphenols content and total flavonoids content, and the relationship of them with the antioxidant capacity and inhibitory activities against pancreatic lipase and α-glucosidase were studied. The polyphenols and total flavonoids were determined respectively by Folin-Ciocalteu assay and AlCl3 colorimetric method. The antioxidant potential was estimated by DPPH method, ABTS method and FRAP method. Additionally, inhibitory effects against pancreatic lipase and α-glucosidase in vitro were also assessed. The results showed that the polyphenols and total flavonoids were 62.91 mg GAE/g DW and 13.12 mg QE/g DW, respectively. When concentration …
The Effects Of The Antioxidant Activity And Inhibition On Ldl Oxidation Of Clove Oil Extracted By Soxhelt And Steam Distillation Methods, Li Xuejin, Xiong Yifan, Zheng Changhong, Yang Liping, Chen Hui, Liu Changjin, Jiang Shenhua
The Effects Of The Antioxidant Activity And Inhibition On Ldl Oxidation Of Clove Oil Extracted By Soxhelt And Steam Distillation Methods, Li Xuejin, Xiong Yifan, Zheng Changhong, Yang Liping, Chen Hui, Liu Changjin, Jiang Shenhua
Food and Machinery
The comparison of antioxidant activity and inhibition efficiency on LDL oxidation of two kinds of clove oil were studied by spectrophotometry and fluorescence analysis in this study. The results showed as follows. The scavenging ability on DPPH radicals, total reducing and antioxidant capacities, ferric reducing antioxidant power of COESD were significantly stronger than those of COESM (P＜0.05 or P＜0.01). During LDL oxidation, the inhibition effect of COESD on tryptophan (Trp) fluorescence quenching, the formation of total fluorescence products and lipofuscins, lysine (Lys) modification detected by MDA and UV-Visible scanning spectra were also better than those of COESM. The results of …
Analysis Of Phenols In Pear Wine Brewed By Different Varieties Of Pearand Comparison Of Their Antioxidant Capacity, Li Limei, Feng Yunxiao, He Jingang, Cheng Yudou, Guan Junfeng
Analysis Of Phenols In Pear Wine Brewed By Different Varieties Of Pearand Comparison Of Their Antioxidant Capacity, Li Limei, Feng Yunxiao, He Jingang, Cheng Yudou, Guan Junfeng
Food and Machinery
In order to compare the phenols compounds and antioxidant ability of different pear wines which were brewed by 11 varieties of pear after being respectively inoculated yeast strain RC212，kinds and contents of phenols in these pear wines were analyzed by high performanc liquid chromatography (HPLC), and the antioxidant ability was evaluated as well using the assay of scavenging capacities on DPPH· radical. It was concluded that differences existed among different varieties of pear wines in the phenols compounds and antioxidant ability. The highest contents of phenols compounds and the highest antioxidant ability were both found in pear wine brewed by …
Optimization Of Coupled Pulping And Steam Blanching On Lipoxygenase Denaturation Of Soybeans, Wang Xiukun, Wu Jiaqi, Cui Zhengwei
Optimization Of Coupled Pulping And Steam Blanching On Lipoxygenase Denaturation Of Soybeans, Wang Xiukun, Wu Jiaqi, Cui Zhengwei
Food and Machinery
In order to minimize the beany flavor and improve the quality of soybean milk, the pulping of soybean milk coupled with steam inactive lipoxygenase (lox) activity was investigated. The effect of three factors, including temperature, heating rate, and soaking time, impacting on the lipoxygenase (lox) activity and sensory evaluation of odor of product, were evaluated based on the results of single-factor experiment. Thenafter, the response surface methodology was applied to find optimal condition for the denaturation of the lipoxygenase (lox). The optimum conditions were as follows: being heated at 95.34 ℃, with heating rate of 0.37 ℃/s and soaking for …
Studies On Quality Change Of Chicken Oil In Processing, Xue Miao, He Xinyi, Li Xu, Yan Xichun
Studies On Quality Change Of Chicken Oil In Processing, Xue Miao, He Xinyi, Li Xu, Yan Xichun
Food and Machinery
The quality control of chicken oil processing process was carried out with the acid value, peroxide value, iodine value, fatty acid composition and aroma components as index. The results showed that the content of unsaturated fatty acids in chicken oil was more than 60%, that of oleic acid was the highest (39.79%). The acid value and peroxide value of chicken oil decreased first and then increased, while the iodine value showed a downward trend. The fatty acid composition of chicken oil was not affected by the processing process, but the aroma components of chicken oil products varied greatly, and the …
Effects Of The Transglutaminase Treatment On The Quality Of Duck Blood Tofu, Wang Bin, Chen Xiling
Effects Of The Transglutaminase Treatment On The Quality Of Duck Blood Tofu, Wang Bin, Chen Xiling
Food and Machinery
In order to improve the quality of duck blood tofu, the effect of transglutaminase on the duck blood gel properties was studied. The effects of transglutaminase dosage and holding time on the water holding capacity, texture and color of duck blood tofu were studied by means of physical property analyzer, high-precision spectrophotometry color analyzer, low-field nuclear magnetic resonance analyzer and scanning electron microscope. On the basis of single factor experiment, the optimum enzyme treatment method was determined by orthogonal design factor level of enzyme addition amount and holding time, and the steaming loss rate was taken as index. The best …
Establishment And Application Of Tobacco Uniformity Evaluation Method Based On Total Sugar/Cellulose Ratio, Yang Qianxu, Wang Meng, Lei Sheng, Zhang Wei, Cai Bo, Zhu Baokun, Ming Xu, Chen Jianming
Establishment And Application Of Tobacco Uniformity Evaluation Method Based On Total Sugar/Cellulose Ratio, Yang Qianxu, Wang Meng, Lei Sheng, Zhang Wei, Cai Bo, Zhu Baokun, Ming Xu, Chen Jianming
Food and Machinery
In order to objectively and accurately evaluate the uniformity of cut tobacco, reconstituted tobacco and cut stem in tobacco formula, this paper established a method for evaluating the uniformity of tobacco formula based on the difference between the theoretical value and the actual value of total sugar/cellulose. This method was evaluated, applied and compared by constructing different proportion of reconstituted tobacco and cut stem. The results showed that:The content of total sugar and cellulose in cut tobacco, reconstituted tobacco and cut stem is different. Total sugar: cut tobacco ＞ cut stem ＞ reconstituted tobacco, cellulose: reconstituted tobacco ＞ cut stem …
Advances Of Pharmacological Research On Carcinogenicity And Toxicity Of Areca Nut, Luan Jian, Guo Di, Zhou Xiaofu
Advances Of Pharmacological Research On Carcinogenicity And Toxicity Of Areca Nut, Luan Jian, Guo Di, Zhou Xiaofu
Food and Machinery
This review examines the research progresses on carcinogenicity and toxicity of areca nut in recent years. After summarizing the carcinogenic components, carcinogenicity and toxicity, and the relationship with the incidence of malignant cancers, the review focus on the mechanism of areca inducing cancer, especially oral cancer, and its reproductive toxicity and neurotoxicity. Finally, the review concentrates on providing references for the prevention and treatment of oral submucosal fibrosis, oral cancer and other malignant diseases.
Research Progress On The Preparation And Identificationmethods Of Proteins Glycosylation, Lan Qiuyu, Zhang Qing, Liu Lin, Wang Chenzhi, Li Meili, Qin Wen, Yang Wenyu
Research Progress On The Preparation And Identificationmethods Of Proteins Glycosylation, Lan Qiuyu, Zhang Qing, Liu Lin, Wang Chenzhi, Li Meili, Qin Wen, Yang Wenyu
Food and Machinery
In this review, the research situation of the preparation and identification methods of proteins glycosylation in recent years at home and abroad were introduced. Moreover, the factors affecting protein glycosylation were systematically reviewed, and the methods of protein glycosylation including those of dry heat, moist heat and the auxiliary one derived from moist heat method were compared and analyzed. In addition, the principle and application of product identification method were also reviewed.
Advances On Intervention Of Food Polyphenols On Type 2 Diabetes And Metabolic Syndrome, He Zhen, Qin Fang, Chen Jie, He Zhiyong
Advances On Intervention Of Food Polyphenols On Type 2 Diabetes And Metabolic Syndrome, He Zhen, Qin Fang, Chen Jie, He Zhiyong
Food and Machinery
This article reviews the research progress of food polyphenols' intervention on type 2 diabetes and metabolic syndrome in recent years. And it expounds the possible mechanism of food polyphenols on hyperglycemia regulation. It is necessary to excavate more effective ingredient from food materials to provide more theoretical guidance for the development of hypoglycemic health food diabetics.
Research Progress On Bioactive Peptides In Cheese, Chen Senyi, Liu Zhenmin, Jiao Jingkai
Research Progress On Bioactive Peptides In Cheese, Chen Senyi, Liu Zhenmin, Jiao Jingkai
Food and Machinery
This study reviewed the production of bioactive peptides in cheese, and summarized the types and research progress of several bioactive peptides commonly found in cheese. The research progress of bioactive peptides in bioavailability and the effects on the intestinal flora was described, and the research prospects of bioactive peptides in cheese were summarized and prospected.
Advances In The Application Of Rfid Technology In Food Traceability Systems, Zhao Xunming, Liu Jianhua
Advances In The Application Of Rfid Technology In Food Traceability Systems, Zhao Xunming, Liu Jianhua
Food and Machinery
RFID technology is simple, flexible and practical. It has been applied to food traceability systems to ensure the quality and safety of food materials. In this paper, the concept of food safety and traceability, and RFID technology are introduced. The research progress in food traceability systems such as dairy products, animal products, aquatic products, fruits and vegetables is summarized. And the advantages of RFID technology and its application difficulties are analyzed. This paper will provide the theoretical guidance to a traceability system for food quality and safety.
Research Advance On Food Nano-Emulsion Delivery System, Li Jinan, Wu Yan, Hu Hao, Wu Xuejiao
Research Advance On Food Nano-Emulsion Delivery System, Li Jinan, Wu Yan, Hu Hao, Wu Xuejiao
Food and Machinery
Nano-emulsion is a kind of delivery system for functional ingredients, which can enhance the stability, solubility, and bioavailability of bioactive compounds. Several macromolecules such as polysaccharides and proteins can be used as emulsifiers to prepare nano-emulsion with high safety, which have great application potential in food industry. In this paper, the selection of core materials, oil phases and emulsifiers, and their effects on the characteristics of nano-emulsion were summarized, and the preparation methods, physicochemical properties and application prospect of nano-emulsion were.also discussed.
Study Of The Present Status On The Preservation Technology Of Fresh Wet Noodles, Sun Ziqin, Wang Yan, Wu Weiguo, Ouyang Mengyun, Zhao Chuanwen
Study Of The Present Status On The Preservation Technology Of Fresh Wet Noodles, Sun Ziqin, Wang Yan, Wu Weiguo, Ouyang Mengyun, Zhao Chuanwen
Food and Machinery
In this review, the main preservation problems of fresh wet noodles during storage were introduced. Moreover, a comprehensive overview of the domestic and international research status and development trendancy of some preservation technologies, including chemical preservatives, atmosphere controlling, and the usage of irradiation in fresh wet noodles, were described.
Research Progress Fermented Food And Its Functional Properties Of Mung Bean, Wang Li, Ren Si, Zhou Sumei, Yi Cuiping, Tong Litao, Wang Lili, Zhou Xianrong
Research Progress Fermented Food And Its Functional Properties Of Mung Bean, Wang Li, Ren Si, Zhou Sumei, Yi Cuiping, Tong Litao, Wang Lili, Zhou Xianrong
Food and Machinery
In this paper, the quality characteristics of mung bean and the types of microbial strains used in fermented mung bean products were summarized. And the types of mung bean fermented food and their functional properties were also introduced. Furthermore, the problems and suggestions were listed in the paper, which was helpful to develop and utilize the mung bean.