Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Food Processing (321)
- Agriculture (300)
- Food Microbiology (30)
- Food Chemistry (25)
- Other Food Science (11)
-
- Animal Sciences (9)
- Aquaculture and Fisheries (6)
- Biochemistry, Biophysics, and Structural Biology (5)
- Nutrition (5)
- Medicine and Health Sciences (4)
- Public Health (3)
- Social and Behavioral Sciences (3)
- Arts and Humanities (2)
- Biochemistry (2)
- Bioethics and Medical Ethics (2)
- Biotechnology (2)
- Cell Biology (2)
- Cell and Developmental Biology (2)
- Ethics and Political Philosophy (2)
- Genetics (2)
- Genetics and Genomics (2)
- International and Community Nutrition (2)
- Laboratory and Basic Science Research (2)
- Meat Science (2)
- Molecular Biology (2)
- Molecular, Genetic, and Biochemical Nutrition (2)
- Pharmacology, Toxicology and Environmental Health (2)
- Institution
- Keyword
-
- Antioxidant activity (19)
- Antioxidant (7)
- Polyphenols (6)
- Quality (6)
- Polysaccharide (5)
-
- Pretreatment (5)
- Starch (5)
- Storage quality (5)
- Antioxidant capacity (4)
- Fermentation (4)
- High performance liquid chromatography (4)
- Biological activity (3)
- Cold atmospheric plasma (3)
- Enzymolysis (3)
- Extraction (3)
- Flavor (3)
- Food safety (3)
- Machine vision (3)
- Microstructure (3)
- Oxidative stress (3)
- Polysaccharides (3)
- Prediction model (3)
- Preservation (3)
- Protein (3)
- Robot (3)
- Safety (3)
- Sensory evaluation (3)
- Stability (3)
- Structural characterization (3)
- Temperature (3)
- Publication
-
- Food and Machinery (298)
- Articles (21)
- Food Science Faculty Articles and Research (6)
- Animal Sentience (3)
- Doctoral (2)
-
- Graduate Theses, Dissertations, and Problem Reports (ETD) (2)
- Food Science (MS) Theses (1)
- Graduate Theses and Dissertations (1)
- Honors Scholar Theses (1)
- LSU Doctoral Dissertations (1)
- Research and Innovation - Articles (1)
- Theses and Dissertations--Biosystems and Agricultural Engineering (1)
- UCARE: Research Products (1)
- University Libraries Faculty Publications and Presentations (1)
- Publication Type
Articles 211 - 240 of 340
Full-Text Articles in Food Biotechnology
Effects Of The Parameter Variations Of The Cigarette-Making Machine On Slim Cigarette Producing, Zhou Kai-Min, Zhang Hao-Bo, He Jin, Si Yong, Shu Ru-Xin
Effects Of The Parameter Variations Of The Cigarette-Making Machine On Slim Cigarette Producing, Zhou Kai-Min, Zhang Hao-Bo, He Jin, Si Yong, Shu Ru-Xin
Food and Machinery
In order to improve the production efficiency of slim cigarette, the stability of cigarette physical characteristics and further understand the variations between operating parameters and cigarette making condition, influence of needle roller overfeed, air fan pressure and stem separation air pressure on slim cigarette making machine operating conditions and cigarette physical characteristics were studied by the methods of 3 factors and 3 levels orthogonal design and mathematical statistics. The results are as follows: ① needle roller overfeed, air fan pressure and stem separation air pressure, the three cigarette making machine operating parameters, have different effects on slim cigarette making machine …
Defect Detection Method Of Chopsticks Based On Improved Yolov3 Algorithm, Chen Jun-Song, He Zi-Fen, Zhang Yin-Hui
Defect Detection Method Of Chopsticks Based On Improved Yolov3 Algorithm, Chen Jun-Song, He Zi-Fen, Zhang Yin-Hui
Food and Machinery
The current chopstick quality inspection machines on the market cannot effectively sort chopped chopsticks with burrs. Aiming at this problem, in this paper, a method for detecting burr defects of chopsticks based on improved YOLOv3 algorithm is proposed. By removing the 32x down-sampling detection layer in the YOLOv3 network multi-scale detection, adding a 4x down-sampling layer in the YOLOv3 network to further obtain deep features. Thereafter, it was fused with the shallow features in the second down-sampling, and let the network learn the deep and shallow features and re-cluster the anchor box size, with changing the hyper-parameters of the YOLOv3 …
Study On The Mechanical Properties Of Electro-Spun Fiber Film Of Konjac Glucomannan/Combined With Nano-Fe3O4, Xie Jian-Hua, Xie Bing-Qing, Zhang Gui-Yun, Zheng Jun-Feng, Gao Zhi-Qiang, Pang Jie
Study On The Mechanical Properties Of Electro-Spun Fiber Film Of Konjac Glucomannan/Combined With Nano-Fe3O4, Xie Jian-Hua, Xie Bing-Qing, Zhang Gui-Yun, Zheng Jun-Feng, Gao Zhi-Qiang, Pang Jie
Food and Machinery
In order to improve the mechanical property, Konjac glucomannan (KGM) was mixed with nano-Fe3O4 to prepare the composite membrane by electrospinning technology. Results indicate that the content of raw materials, including nano-Fe3O4, KGM, glycerin, and Na2CO3, had considerable impact on the mechanical property of composite membrane. When the ratio of nano-Fe3O4, KGM, glycerin, and Na2CO3 in the composite membrane was 1.0%, 1.2%, 0.1% and 0.1% respectively, the tensile strength was 28.35 MPa and the elongation at break was 6.42%.
Establishment And Prediction Of Growth Kinetics And Shelf-Life Model Of Specific Spoilage Organisms In Mackerel At Cold Chain Conditions, Xing Jia-Li, Xu Xiao-Rong, Cheng Hai, Zheng Rui-Xing, Zhang Shu-Fen, Fu Xiao, Zhou Zi-Yan, Mao Ling-Yan
Establishment And Prediction Of Growth Kinetics And Shelf-Life Model Of Specific Spoilage Organisms In Mackerel At Cold Chain Conditions, Xing Jia-Li, Xu Xiao-Rong, Cheng Hai, Zheng Rui-Xing, Zhang Shu-Fen, Fu Xiao, Zhou Zi-Yan, Mao Ling-Yan
Food and Machinery
The purpose of this paper was to predict the growth dynamics of dominant spoilage bacteria for Spanish mackerel in different cold-chain logistics temperatures. The total viable counts (TVC), Shewanella counts and Pseudomonas counts were analyzed respectively, and the total volatile base nitrogen (TVB-N) and sensory quality index(QI)value at the end of the shelf life of Spanish mackerel were evaluated at 0, 4, 10 ℃ cold-chain logistics simulation. On the basis of the dynamic change of SSO with modified Gompertz equation, Belehradek equation was used to construct the prediction models of growth and shelf life for SSO in Spanish mackerel at …
Simulation Of Sensory Quality Of Tobacco Leaf Alcoholization Based On Bp Neural Network, Deng Yu-Xiang, Luo Cheng, Li Dong-Liang, Yang Jie, Zhou Dong, Du Wei, Chen Si-Ang
Simulation Of Sensory Quality Of Tobacco Leaf Alcoholization Based On Bp Neural Network, Deng Yu-Xiang, Luo Cheng, Li Dong-Liang, Yang Jie, Zhou Dong, Du Wei, Chen Si-Ang
Food and Machinery
Establish a prediction model for sensory quality of tobacco leaf alcoholization, which is used to predict sensory changes in the process of tobacco leaf alcoholization process, breaking through the traditional empirical method to guide tobacco leaf inventory turnover and formulation use. In this paper, 18 alcoholic sensory scores of the 18 different samples in 4 warehouses were taken as initial samples at intervals of 6 months, totally 36 months. Firstly, Through factor analysis, the tobacco alcoholization level is divided, and then to perform BP neural network test and prediction,the results show that this model is feasible and effective for predicting …
Effects Of A Formula Containing Vitamin B On Ameliorates Anxious/Depression-Like Behaviors In An C57bl/6 Mice Model, Zhu Xi-Ping, Li Wen-Zhi, Tao Qian, He Wen-Jiang, Cui Chun
Effects Of A Formula Containing Vitamin B On Ameliorates Anxious/Depression-Like Behaviors In An C57bl/6 Mice Model, Zhu Xi-Ping, Li Wen-Zhi, Tao Qian, He Wen-Jiang, Cui Chun
Food and Machinery
Investigated effects of vitamin B complex TRP peptides and SOD on the anti-oxidative activity in brain tissue, serum inflammatory factor levels and reverse anxious/depression-like behaviors. Vitamin B complex TRP peptide and SOD (VB3︰ VB6︰TRP peptide︰SOD = 2︰10︰3︰4; VBPS) high, medium and low gavage doses were 260, 195, 130 mg/(kg·d), respectively. Studies showed that VBPS could reverse the anxious/depression-like behaviors and the slow body weight gain, with VBPS at a high dose being more effective. VBPS showed to control the effects of serum inflammatory cytokines (TNF-α, IL-6, IL-1β and IFN-γ), decrease malondialdehyde (MDA) levels and increase superoxide …
Antioxidant And Antibacterial Activity Of Polyphenols From Lyophyllum Cinoraseens Konr & Maubl, Li Yan-Po, Huang Yan, Cheng Lu-Jie, Sun Yi-Ting
Antioxidant And Antibacterial Activity Of Polyphenols From Lyophyllum Cinoraseens Konr & Maubl, Li Yan-Po, Huang Yan, Cheng Lu-Jie, Sun Yi-Ting
Food and Machinery
In order to investigate the antioxidation and antibacterial effect of polyphenols from Lyophyllum Cinoraseens Konr & Maubl, crude polyphenols after ultrasonic-assisted ethanol extraction purified polyphenols with macroporous resin were used as raw materials to study the scavenging effect for ·OH, O · and DPPH· and antibacterial effect by the filter paper disc method. The results showed that crude polyphenols and purified polyphenols from Lyophyllum Cinoraseens Konr & Maubl both exhibit the scavenging effect for ·OH, O · and DPPH·, and there presented certain dose-effect relationship between scavenging ability and the concentration of polyphenols. Crude polyphenols and purified polyphenols showed …
Optimization Of Ultrasonic-Assisted Extraction Of Total Flavonoids From Leaves Of Phyllanthus Emblica And Its Antioxidant Capacity, Du Li-Juan, Su Xiu-Fang, Huang Cheng-Yin
Optimization Of Ultrasonic-Assisted Extraction Of Total Flavonoids From Leaves Of Phyllanthus Emblica And Its Antioxidant Capacity, Du Li-Juan, Su Xiu-Fang, Huang Cheng-Yin
Food and Machinery
Optimization ultrasonic-assisted extraction of total flavonoid from leaves of phyllanthus emblica was investigated and its antioxidant capacity was determined. Through single factor experiment and orthogonal experiment, the optimization of ultrasonic-assisted extraction of total flavonoids was determined as follows, including the ratio of material to liquid 1:25 (g/mL), ethanol concentration 60%, ultrasonic power 70 W, and extraction at 60 ℃ for 20 min. Under the control of these conditions, the extraction rate of the total flavonoids from leaves of P. emblica was as high as 14.57%. Moreover, the total flavonoids from leaves of P. emblica were found good scavenging effect. With …
Impacts Of Microwave Treatment On Physicochemical Properties Of Black Rice Wine, Chen Zhou-Yao, Yuan Jiang-Feng, Hou Zeng-Chao, Wang Da-Hong, Li Pei-Yan, Gong Ming-Gui, Zhang Bin
Impacts Of Microwave Treatment On Physicochemical Properties Of Black Rice Wine, Chen Zhou-Yao, Yuan Jiang-Feng, Hou Zeng-Chao, Wang Da-Hong, Li Pei-Yan, Gong Ming-Gui, Zhang Bin
Food and Machinery
Microwave technology was applied to process black rice wine, effects of microwave power, microwave treatment temperature and microwave time on total phenolic content, total flavonoid content, total anthocyanins, colour and antioxidant activity of black rice wine were investigated. The results showed that the total phenol content, total flavonoids content, total anthocyanin content and antioxidant activity of the black rice wine obviously decreased after microwave treatment the black rice wine compared with the untreated black rice wine, and microwave treatment had little effect on the color change of black rice wine. The DPPH radical scavenging capacity, superoxide anion radical scavenging capacity, …
Preparation And Quality Analysis Of Low-Hardness Beef Tallow, Liu Jia-Min, Yao Di, He Xin-Yi, Yan Xi-Chun, Li Xu, Liu Xiao-Dong
Preparation And Quality Analysis Of Low-Hardness Beef Tallow, Liu Jia-Min, Yao Di, He Xin-Yi, Yan Xi-Chun, Li Xu, Liu Xiao-Dong
Food and Machinery
In order to develop a kind of low-hardness blended beef tallow, the oxidation induction time of blended beef tallow and rapeseed oil was determined by Rancimat method, and the preservation period of blended beef tallow was calculated preliminarily. The hardness of the blended beef tallow at common temperature was measured by texture analyzer and compared with beef tallow and lard. The results showed that the oxidation induction time was (18.92±0.10)~(39.90±0.42) h, and the oxidation stability was between rapeseed oil and beef tallow. At a beef tallow ratio of 40% to 60%, the hardness of blended beef tallow was close to …
Optimization On Preparation Technology Of Xylan Polysaccharides Iron Complex And Its Antioxidant Activities, Li Xia, Sun He-Fei, Tao Yang-Fei, Chen Qing, Zhou Yu-Heng, Shan Yang, Guan Yuan
Optimization On Preparation Technology Of Xylan Polysaccharides Iron Complex And Its Antioxidant Activities, Li Xia, Sun He-Fei, Tao Yang-Fei, Chen Qing, Zhou Yu-Heng, Shan Yang, Guan Yuan
Food and Machinery
Taking xylan (Xyl) and ferric chloride as substrates, the effects of the mass ratio of Xyl to sodium citrate, reaction temperature and pH on yield rate was investigated by single factor test. Preparation technology of xylan polysaccharides iron complex (XPC) was optimized by response surface methodology. The preliminary structure characterization of Xyl and XPC was performed by infrared spectroscopy and X-ray diffraction. The DPPH free radical, superoxide anion, hydroxyl radical and reducing power of XPC was also studied. The results showed that the optimum preparation conditions were as follows: the mass ratio of Xyl to sodium citrate of 3:1, reaction …
Research On The Development And Digestibility Of Potato Compound Rice Flour For The Middle-Aged And Elderly, Liu Wan-Jiao, Liu Yong, Zhang Wei-Hua, Yang Jian-Ting
Research On The Development And Digestibility Of Potato Compound Rice Flour For The Middle-Aged And Elderly, Liu Wan-Jiao, Liu Yong, Zhang Wei-Hua, Yang Jian-Ting
Food and Machinery
The best proportion of potato and rice was obtained by different proportion ratio. Thereafter, different amounts of soybean, mung bean and millet were added to determine their viscosity value, and the addition amount of each single factor was screened by combining with sensory score. The optimal formula of potato compound rice flour was determined by mixing design, and in vitro simulated digestion experiments were carried out on the potato compound rice flour prepared by combining the physiological characteristics of middle-aged and elderly. The results showed that the best formula of potato with rice flour consisted of 12.31% soybean, 20.84% mung …
Fermentation Characteristics Of Local Stater Jiaozi And Its Influence On The Quality Of Steamed Bread, Wang Wen-Fei, Lu Yuan, Wang Ya-Xin, Yu Ji-Bin, Sun Jun-Liang, Shi Yu-Zhong
Fermentation Characteristics Of Local Stater Jiaozi And Its Influence On The Quality Of Steamed Bread, Wang Wen-Fei, Lu Yuan, Wang Ya-Xin, Yu Ji-Bin, Sun Jun-Liang, Shi Yu-Zhong
Food and Machinery
Taking the local starter Jiaozi of shangqiu (1#), nanyang (2#) and xinxiang (3#) in Henan province as the research objects, the fermentation power, gluten index, amylase activity, pH value and titratable acidity of Jiaozi were determined, and the specific volume, whiteness and texture of the steamed bread were compared and analyzed. The results showed that 3# Jiaozi from Xinxiang was superior to the other two Jiaozi in fermentation capacity, amylase activity and acid production, and the steamed bread made by 3# Jiaozi had larger specific volume and better texture characteristics than the other two Jiaozi steamed bread. Therefore, 3# Jiaozi …
Study On Prediction Model For Draw Resistance And Ventilation Of Cigarette Based On Multivariate Adaptive Regression Splines, He Xiao-Qiang, Li Hong-Shen, Xiang Hu, Wang Long, Zhang Yun-Fei, Zou Yu-Sheng, Zhao Rong, Liu Ge-Yi, Yang Tao, Li Shao-Chen
Study On Prediction Model For Draw Resistance And Ventilation Of Cigarette Based On Multivariate Adaptive Regression Splines, He Xiao-Qiang, Li Hong-Shen, Xiang Hu, Wang Long, Zhang Yun-Fei, Zou Yu-Sheng, Zhao Rong, Liu Ge-Yi, Yang Tao, Li Shao-Chen
Food and Machinery
Draw resistance and ventilation of cigarette are important indexes that affect the suction feeling, smoke and sensory quality of cigarette. In order to achieve the early prediction of draw resistance and ventilation of cigarette, the relevant factors were identified by analyzing the principle of draw resistance and ventilation, combined with a large number of data with different specifications and material characteristics. The prediction model of draw resistance and ventilation of cigarette was established by using multivariate adaptive regression splines (MARS) method. After verification, the normalized mean squared error (NMSE) of draw resistance prediction model was 0.276, and the average absolute …
Research Progress On Energy Saving Optimization Of Cold Storage Plate Refrigerator, Xu Qi-Jun, Xie Jing
Research Progress On Energy Saving Optimization Of Cold Storage Plate Refrigerator, Xu Qi-Jun, Xie Jing
Food and Machinery
This paper discusses the influence on the energy saving effect of cold storage plate refrigerator from the aspects of phase change cold storage material, cold plate placement and thermal insulation material, and prospects the future research direction of cold storage plate refrigerator.
Detection Of Fish Fillet Substitution And Mislabeling Using Multimode Hyperspectral Imaging Techniques, Jianwei Qin, Fartash Vasefi, Rosalee S. Hellberg, Alireza Akhbardeh, Rachel B. Isaacs, Ayse Gamze Yilmaz, Chansong Hwang, Insuck Baek, Walter F. Schmidt, Moon S. Kim
Detection Of Fish Fillet Substitution And Mislabeling Using Multimode Hyperspectral Imaging Techniques, Jianwei Qin, Fartash Vasefi, Rosalee S. Hellberg, Alireza Akhbardeh, Rachel B. Isaacs, Ayse Gamze Yilmaz, Chansong Hwang, Insuck Baek, Walter F. Schmidt, Moon S. Kim
Food Science Faculty Articles and Research
Substitution of high-priced fish species with inexpensive alternatives and mislabeling frozen-thawed fish fillets as fresh are two important fraudulent practices of concern in the seafood industry. This study aimed to develop multimode hyperspectral imaging techniques to detect substitution and mislabeling of fish fillets. Line-scan hyperspectral images were acquired from fish fillets in four modes, including reflectance in visible and near-infrared (VNIR) region, fluorescence by 365 nm UV excitation, reflectance in short-wave infrared (SWIR) region, and Raman by 785 nm laser excitation. Fish fillets of six species (i.e., red snapper, vermilion snapper, Malabar snapper, summer flounder, white bass, and tilapia) were …
Microplate Immunocapture Coupled With The 3m Molecular Detection System And Selective Plating For The Rapid Detection Of Salmonella Infantis In Dry Dog Food And Treats, Danielle K. Rosen, Miguel Gallardo, Mcclain Vail, Rosalee S. Hellberg
Microplate Immunocapture Coupled With The 3m Molecular Detection System And Selective Plating For The Rapid Detection Of Salmonella Infantis In Dry Dog Food And Treats, Danielle K. Rosen, Miguel Gallardo, Mcclain Vail, Rosalee S. Hellberg
Food Science Faculty Articles and Research
The objective of this study was to use microplate immunocapture (IC) to reduce the enrichment time required for detection of Salmonella in pet food with the 3 M Molecular Detection System (MDS) or selective plating on XLD. Dog food and pig ear treats were inoculated with Salmonella Infantis at concentrations of 100–104 CFU/25 g, followed by a 3-h enrichment, then microplate IC and 3 M MDS or microplate IC and selective plating on XLD. Another set of samples underwent a traditional 24-h enrichment followed by 3 M MDS or selective plating. Based on the results of three …
Research On The Motion Stability Of Omnidirectional Mobile Robot Based On Overhead Track, Xu Kai, Lin Xian-Xin, Yi Gai, Li Guo-Jin
Research On The Motion Stability Of Omnidirectional Mobile Robot Based On Overhead Track, Xu Kai, Lin Xian-Xin, Yi Gai, Li Guo-Jin
Food and Machinery
A kind of omnidirectional mobile robot based on the overhead track was studied. According to the motion characteristics, the system model of the controller, driving mechanism and the executed object were established. The stability of the impact and the interference of the inertia action on the system performance of the executed object were analyzed. The transient performance was analyzed by Matlab simulation, compared with the undisturbed system state, the feedback closed-loop of increasing speed (Kcs) was found improving the stability of the system. It was concluded that the dynamic performance of the system could be kept in the optimal state …
Effects Of Frying Temperature And Time On Mass Transfer And Quality Of White Business Fish, Chen Kang-Ming, Liu Xiao-Li, Xu Yan-Shun, Xia Wen-Shui
Effects Of Frying Temperature And Time On Mass Transfer And Quality Of White Business Fish, Chen Kang-Ming, Liu Xiao-Li, Xu Yan-Shun, Xia Wen-Shui
Food and Machinery
Taking the White Business fish as the research object, explored effects of different frying temperature (160, 180 and 200 ℃) and frying time (0, 20, 40, 60, 80, 100, 120, 150 and 180 s) to moisture loss of White Business fish and oil absorption rate. Used specific exponential equation of mass transfer in the process of fried dynamics for curve fitting. At the same time,the water activity of White Business fish after frying was measured, and the relationship between water activity and water content was established. The color, hardness, chewiness, surface hardness and toughness of fried White Business fish were …
The Effect Of Baking Temperature On The Bitter Taste Of Cocoa Beans, Liu Zhe, Liu Zhi-Hua, Wang Ya-Ming, Zhang Feng-Mei
The Effect Of Baking Temperature On The Bitter Taste Of Cocoa Beans, Liu Zhe, Liu Zhi-Hua, Wang Ya-Ming, Zhang Feng-Mei
Food and Machinery
In this experiment, the bitter taste substances of cocoa beans at different baking temperatures were separated, and then analyzed. Based on the concept of sensory evaluation and relative flavor activity value, the main components involved in the formation of bitter taste of cocoa beans were screened out. The change rule of volatile substances of cocoa beans during baking was compared with the technology of pyrolysis GC-MS. The results showed that: ① there were 55 volatile components in the bitter and astringent flavor of cocoa bean extract, including 7 alcohols, 5 acids, 9 esters, 8 aldehydes, 6 ketones and 2 alkenes; …
Study On The Changes Of Dough Gluten Protein Structure During Kneading, Meng Lian, Zhou Hui-Ming, Zhu Ke-Xue, Guo Xiao-Na
Study On The Changes Of Dough Gluten Protein Structure During Kneading, Meng Lian, Zhou Hui-Ming, Zhu Ke-Xue, Guo Xiao-Na
Food and Machinery
This experiment investigated the changes of the gluten protein structure of the dough during manual kneading. Results: At the first 2 minutes of kneading, the free sulfhydryl group in the dough was decreased by 10.69%, the disulfide bond was increased by 4.48%, and then was slowly increased or decreased; the hydrogen bonds was increased significantly (P＜0.05), and the hydrophobic force was decreased significantly (P＜0.05); the random coil in the secondary structure had an initial sharp drop of 56.52%, and the β-sheet had an initial increase of 32.34%, followed by a small increase or decrease, and the α-helix and β-turn have …
Online Detection Of Soluble Solid Content In Navel Orange Based On Visible/Near Infrared Spectroscopy And Variable Selection, Jiang Shui-Quan, Sun Tong
Online Detection Of Soluble Solid Content In Navel Orange Based On Visible/Near Infrared Spectroscopy And Variable Selection, Jiang Shui-Quan, Sun Tong
Food and Machinery
Soluble solids content (SSC) is the main internal quality index of navel orange, in order to detect the SSC of navel orange by the combination of visible/near infrared spectroscopy and variable selection method, 141 samples of calibration set and 47 samples of prediction set were used. The transportation speed of navel orange was 0.3 m/s. The visible/near infrared spectra of navel orange samples were collected online by a USB4000 micro spectrometer. Firstly, uninformative variable elimination (UVE) and genetic algorithm (GA) were used to prescreen the wavelength variables in the wavelength range of 650~950 nm, then competitive adaptive weighted sampling (CARS) …
Effect Of Ultra High Pressure Treatment On The Quality Of Passion Fruit-Pitaya Compound Beverage And Optimization Of Sterilization Process, Tang Mei-Ling, Duan Wei-Wen, Duan Zhen-Hua, Tang Xiao-Xian
Effect Of Ultra High Pressure Treatment On The Quality Of Passion Fruit-Pitaya Compound Beverage And Optimization Of Sterilization Process, Tang Mei-Ling, Duan Wei-Wen, Duan Zhen-Hua, Tang Xiao-Xian
Food and Machinery
The non-sterile compound beverage was used as the control. By setting different combinations of low and high pressure, holding time, low-pressure time ratio, and synergistic temperature, the single-factor and orthogonal experiments were used to perform ultra-high-pressure sterilization on the passion fruit-pitaya compound beverage. Determined the changes of the total number of colonies, mold and yeast, pH, soluble solids, stability coefficient and color difference △E, and other indicators, and studied the effects on the quality of the compound beverage and determine the optimal ultra-high pressure sterilization process conditions. Results, after the combination of low and high pressure of 200 MPa/550 MPa, …
Effect Of Cross-Linked Starch On The Stability Of Sweet Potato Turbid Juice Beverage, Zhang Jia-Yan, Xiong Jian-Wen, Cui Na, Chen Zheng-Pei
Effect Of Cross-Linked Starch On The Stability Of Sweet Potato Turbid Juice Beverage, Zhang Jia-Yan, Xiong Jian-Wen, Cui Na, Chen Zheng-Pei
Food and Machinery
In order to investigate the effect of cross-linked starch on the stability of starchy turbid juice beverage, cross-linked starch which prepared by using different concentrations of cross-linking agent (6%, 8%, 10%, 12%, 14%) were applied to sweet potato juice beverages, and the turbidity, rheological properties, stability, zeta potential and centrifugal precipitation rate of the sweet potato juice beverage were determined. The results showed that the turbidity of the turbid juice beverage increased with the increasing of the degree of cross-linking, but the degree of turbidity decreased within 30 days. The pseudoplasticity, viscosity, viscoelasticity, gel strength and the absolute value of …
View On Bioactive Substance Nutritional Intervention Approaches Of Novel Coronavirus Pneumonia, Huang Shou-En, Zheng Jian-Xian
View On Bioactive Substance Nutritional Intervention Approaches Of Novel Coronavirus Pneumonia, Huang Shou-En, Zheng Jian-Xian
Food and Machinery
Novel coronavirus pneumonia (NCP) is a kind of respiratory diseases mainly caused by novel coronavirus, which can be transmitted through respiratory droplets and contact. At present, no effective drugs for it were found, and the treatment is mainly symptomatic and supportive. In addition to medical treatment, a scientific and reasonable diet is also an important part for improving nutritional health, enhancing disease resistance and defeating novel coronavirus pneumonia. Therefore, from the perspective of food nutrition, the authors discussthe intervention approaches of bioactive substance nutrition to defend against the novel coronavirus pneumonia, and put forward the policy recommendations for the development …
Progresses Of The Screening Strategies And The Effect Mechanism Researches Of Food-Derived Immunopeptides, Wen Li, Liu Bu-Qing, Xu Zhou, Chen Mao-Long, Cheng Yun-Hui
Progresses Of The Screening Strategies And The Effect Mechanism Researches Of Food-Derived Immunopeptides, Wen Li, Liu Bu-Qing, Xu Zhou, Chen Mao-Long, Cheng Yun-Hui
Food and Machinery
The global undergoing strategies of screening the food-derived immunopeptides were summarized in this review, and the prospective using of computational science was emphasized. Moreover, the research background of the molecular mechanism of the food-derive immunopeptides was reviewed, and a new research strategy was also proposed, i. e. combining the multi-omics, bioinformatics, and cellular and animal experiments to investigate their molecular mechanism.
Effects Of Exopolysaccharide On Batter And Baking Characteristics Of Eggless Cake, Zhang Feng-Wen, Chen Cheng, Zhang Bin-Le, Cao Wei-Chao, Wang Feng, Chen Jun-Min, Huang Wei-Ning, Akihiro Ogawa
Effects Of Exopolysaccharide On Batter And Baking Characteristics Of Eggless Cake, Zhang Feng-Wen, Chen Cheng, Zhang Bin-Le, Cao Wei-Chao, Wang Feng, Chen Jun-Min, Huang Wei-Ning, Akihiro Ogawa
Food and Machinery
In this paper, the effects of exopolysaccharide (EPS) produced by lactic acid bacteria (LAB) on the foaming, surface hydrophobicity and liquid protein content of complex proteins during whipping were studied. LAB fermentation technology was applied in the production of eggless cakes and its effect on batter rheological, baking characteristic and crumb microstructure of eggless cake were evaluated. The results showed that the EPS produced by LAB significantly improved the foaming properties, increased surface hydrophobicity of complex protein and maintained the interface protein content by reducing competitive adsorption of emulsifiers during whipping. The number of bubbles increased and their distribution was …
The Dynamic Change And Correlation Analysis Between Flavor And Quality In The Pickling Crab Paste, Zheng Rui-Xing, Ding Yuan, Xing Jia-Li, Cheng Hai, Zhang Shu-Fen, Mao Ling-Yan
The Dynamic Change And Correlation Analysis Between Flavor And Quality In The Pickling Crab Paste, Zheng Rui-Xing, Ding Yuan, Xing Jia-Li, Cheng Hai, Zhang Shu-Fen, Mao Ling-Yan
Food and Machinery
To explore the scientific representation about the dynamic change of crab paste in pickling periods, fresh swimming crab was prepared for pickling the crab paste. Thereafter, the sensory and physical-chemical properties(pH, total volatile basic nitrogen, thiobarbituric acid, and free amino acid)and total plate count of different pickling periods (0, 6, 18, 30 and 42 h) were analyzed, and the correlation analysis and regression prediction model were carried out. The correlation analysis results showed that the free amino acid had no relation with sensory qualities. The flavor sensory properties such as fishy smell, sulfur smell, plumpness and flexibility were all significantly …
Screening And Characteristics Of Heat-Resistant Strain From Concentrated Carrot Juice, Liu Cai-Qin, Wei Xing-Hu, Wang Nan, Chen Wei-Qing, Chen Hong, Lv Yun, Zheng Gang
Screening And Characteristics Of Heat-Resistant Strain From Concentrated Carrot Juice, Liu Cai-Qin, Wei Xing-Hu, Wang Nan, Chen Wei-Qing, Chen Hong, Lv Yun, Zheng Gang
Food and Machinery
The heat-resistant strain was isolated and identified by morphological features and ITS rDNA gene sequence analysis. Some physiological and biochemical characteristics of the strain were examined by carbon source utilization experiment. The thermal stability and acid-base stability of the strain were examined by heat and acid-base treatment. With the ultrasonic technology, the polysaccharides, reducing sugar and pigment in cells were examined. The results indicated that the strain SR-1 belongs to Sporobolomyces carnicolor. It was heat-resistant, and grew stably after heat treatment at 80 ℃ for 5~30 min, and at 90 ℃ for 15 min. However, it couldn't grow after …
Drying Models And Quality Characteristics Of Cantonese Sausages In Different Ways, Lin Ting-Ting, Zeng Xiao-Fang, Dong Hua-Fa, Wu Man-Shi, Zhuo Xian-Rong, Dong Hao, Bai Wei-Dong
Drying Models And Quality Characteristics Of Cantonese Sausages In Different Ways, Lin Ting-Ting, Zeng Xiao-Fang, Dong Hua-Fa, Wu Man-Shi, Zhuo Xian-Rong, Dong Hao, Bai Wei-Dong
Food and Machinery
Cantonese sausage was dried by various physical control modes in the present work. Hot air drying was selected as the control, and the effects of different drying methods, i.e. low temperature combining infrared radiation, and low temperature combing both infrared and ultraviolet radiations, on the moisture, nitrite, color and lustre, fat oxidation and other physical and chemical index and texture of Cantonese sausage during drying process were investigated. Significant differences were observed on the physical and chemical index for Cantonese sausage with different drying processes, but the nitrite residue and other indicators of the finished product were within the normal …