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Articles 301 - 330 of 483
Full-Text Articles in Food Biotechnology
Three Dimensional Simulation Analysis Of Second Order Differential Twin Screw Extruder, Yu Miao, Guo Shu-Guo, Wang Li-Yan
Three Dimensional Simulation Analysis Of Second Order Differential Twin Screw Extruder, Yu Miao, Guo Shu-Guo, Wang Li-Yan
Food and Machinery
The second order asymmetric double screw extruder with mixing element is designed, and the solid model is established by using Solidworks. Based on the finite volume method, the ANSYS/CFX finite element analysis software was used to simulate the movement and processing process of soybean meal in the machine barrel, which was verified by the experiments. Results: when the constant temperature was 80 ℃, the new double-screw extruder produces alternating pressure due to mixing elements, differential asymmetric flow field and volume difference of the first and second stage screw grooves. The material was continuously stretched and compressed and undergoes multiple segmentation …
Design Of Apricot Core-Breaking Device With Squeeze-Tooth-To-Roller And Analysis Of The Strength Of Pressing Roller, Zhu Zhao-Shuai, Zhang Jia-Xi, Yang Li-Ling, Mao Wu-Lan, Wang Yi-Chao
Design Of Apricot Core-Breaking Device With Squeeze-Tooth-To-Roller And Analysis Of The Strength Of Pressing Roller, Zhu Zhao-Shuai, Zhang Jia-Xi, Yang Li-Ling, Mao Wu-Lan, Wang Yi-Chao
Food and Machinery
The working principle and technical parameters of the helical tooth-to-roller squeezing apricot core shell breaking device are described. The structures were determined, including the shell crushing roller, the double-layer vibrating screen, the eccentric transmission device, the size of the shell crushing roller gap. The modal analysis of the main components of the shell-breaking roller was analyzed with ANSYS-Workbench software, and obtained the first 6-order mode and natural frequency. The lowest-order natural frequency of the shell-breaking roller was 17.258 Hz, which was much higher than its working condition excitation frequency of 5.83～7.50 Hz. There will be no resonance. After testing with …
Design And Analysis Of Automatic Cutting Blade For Slender Jellyfish Silk, Feng Yi-Ran, Tao Xue-Heng, Wang Xue-Jun, Lu Jin-Shi, Lee Eung-Joo
Design And Analysis Of Automatic Cutting Blade For Slender Jellyfish Silk, Feng Yi-Ran, Tao Xue-Heng, Wang Xue-Jun, Lu Jin-Shi, Lee Eung-Joo
Food and Machinery
To satisfy the demand for batch cutting and processing of bowl shaped jellyfish, a slender jellyfish cutting automatic cutting blade was designed for bowl shaped jellyfish. The curvature and deflection of the blade were numerically simulated using the Frenet-serret frame formula combined with the shape of the jellyfish skin, and the blade trajectory was obtained as a spatially non-isometric spiral. Two special cutting blades for bowl shaped jellyfish were designed by using heat-treated 440C stainless steel as the material for the blades, taking into account the actual working environment. The mechanical properties of the two blades were analyzed and the …
On-Line Elimination System Of Foreign Materials In Cut Tobacco Based On X-Ray, Han Ming, Wu Xue-Qin, Han Hui-Dan, Zhao Shu-Hua, Zhu Jian-Xin
On-Line Elimination System Of Foreign Materials In Cut Tobacco Based On X-Ray, Han Ming, Wu Xue-Qin, Han Hui-Dan, Zhao Shu-Hua, Zhu Jian-Xin
Food and Machinery
The system was based on the differenceof X-ray absorption capacity of different density materials to design On-line elimination system of foreign materials in cut tobacco based on X-ray. The system uses X-ray to transmit the cut tobacco to form the original density data, and uses the mutation of the original density value to distinguish the foreign materials, so as to realize the function of on-line detection and recognition of foreign materials. And a unique method of screening out foreign materials by parallelogram injection which made the foreign materials close to the center of the parallelogram was designed to improve the …
Improvement On Tobacco Temperature And Moisture Control Method Of Tobacco Heating Cylinder, Cui Sheng, Li Ri-Nan, Kang Jin-Ling, Liu Zhen, Huang Bo
Improvement On Tobacco Temperature And Moisture Control Method Of Tobacco Heating Cylinder, Cui Sheng, Li Ri-Nan, Kang Jin-Ling, Liu Zhen, Huang Bo
Food and Machinery
In view of the problem that the current tobacco heating cylinder cannot meet the temperature and moisture control requirements of the tobacco under different process conditions, the existing tobacco heating cylinder was designed and improved. A cooling and humidity control system was added to the tobacco, heating cylinder to realize dual-mode adjustment and control of the temperature and moisture of different smoke sheets. According to the temperature and moisture control requirements of the tobacco， the improved tobacco heating cylinder can switch between forward and reverse flow control. Verification experiments showed that the temperature and moisture stability of the improved tobacco …
Research On The Construction Of Traceability System For Food Cold Chain Logistics Based On Blockchain Technology In The Post Epidemic Era, Li Hang, Dong Rui
Research On The Construction Of Traceability System For Food Cold Chain Logistics Based On Blockchain Technology In The Post Epidemic Era, Li Hang, Dong Rui
Food and Machinery
Based on the background of the post epidemic era, the development status of Chinese cold chain logistics market and the pain points of food cold chain logistics information traceability system were analyzed in this review, and the existing problems were discussed and summarized. Based on the blockchain technology, the construction of food cold chain logistics traceability system was also investigated, by using three dimensions of participant setting, system framework design and operation process optimization, and the specific implementation path of the newly constructed traceability system from three aspects of government, enterprise and consumer was expounded.
Coupling Method Of Near Infrared Spectroscopy And Multi Source Information For Potato Quality Identification, Li Xue-Jun, Cheng Hong
Coupling Method Of Near Infrared Spectroscopy And Multi Source Information For Potato Quality Identification, Li Xue-Jun, Cheng Hong
Food and Machinery
The classification probability output based on machine vision and near infrared spectroscopy technology was established, and the classification decision model suitable for heterogeneous data was built by using DS evidence fusion rules. The directional gradient histogram and principal component extraction method were used to extract spectral features, and support vector machine and AdaBoost classifier were used for recognition. On this basis, the potato classification model based on feature layer fusion was constructed. By using multi-source information fusion technology, a multi-source information fusion agricultural product quality identification model was established, which integrated the classification decision of nondestructive testing and feature level …
Antioxidant And Antibacterial Activities Of Different Polar Parts From Manilkara Zapota Leaves, Ma Fei-Yue, Zhang Ming, Li Ya, Du Li-Qing, Shuai Xi-Xiang
Antioxidant And Antibacterial Activities Of Different Polar Parts From Manilkara Zapota Leaves, Ma Fei-Yue, Zhang Ming, Li Ya, Du Li-Qing, Shuai Xi-Xiang
Food and Machinery
In order to investigate the antioxidant and antibacterial activity of different polar parts (petroleum ether part, ethyl acetate part, n-butanol part and water part) from Manilkara zapota leaves. The DPPH radical-scavenging assay, ABTS radical-scavenging assay and FRAP antioxidant capacity assay were carried out. And the antibacterial effects of different polar parts from Manilkara zapota leaves against Bacilus subtillis, Escherichia coli and Staphylococcus aureus were studied. The results showed that the extracts obtained from ethyl acetate extraction had the highest antioxidant activities; the IC50 of the DPPH radical-scavenging and ABTS radical-scavenging were (0.019±0.010) mg/mL, and the Trolox Equivalent Antioxidant Capacity …
Extraction And Membrane Separation Of Pigment From Seed Coat Of Red Adzuki Bean, Jin Li-Mei, Sui Shi-You, Ren Meng-Ya, Bai Jing, Niu Guang-Cai, Li Zhi-Jiang
Extraction And Membrane Separation Of Pigment From Seed Coat Of Red Adzuki Bean, Jin Li-Mei, Sui Shi-You, Ren Meng-Ya, Bai Jing, Niu Guang-Cai, Li Zhi-Jiang
Food and Machinery
The red pigment from the seed coats of red adzuki beans was extracted by soaking in water and separated by the pressure-driven membrane technology (microfiltration, nanofiltration, etc.), and the separation processes were also optimized. The results showed that the optimal extraction conditions of pigment from seed coats were as follows: the ratio of material to liquid (mass of seed coats: volume of water) at 1∶30 （g/mL）, extraction temperature 90 ℃, extraction time 90 min, and the color value of the extracts reached 7.53. The optimized membrane separation process was the combination of microfiltration (0.22 μm) and nanofiltration membrane (NF245), with …
Purification, Antioxidant And Immunomodulatory Activities Of Polysaccharides From A White Lotus Seedpod, Ma Guang-Qiang, Li Guo-Qun, Wu Jing, Xiong Wei, Wu Lei
Purification, Antioxidant And Immunomodulatory Activities Of Polysaccharides From A White Lotus Seedpod, Ma Guang-Qiang, Li Guo-Qun, Wu Jing, Xiong Wei, Wu Lei
Food and Machinery
In order to study the physicochemical properties and evaluate the biological activity of polysaccharides from white lotus receptacle, the crude polysaccharides （WLRCP） were obtained by water extraction and alcohol precipitation method, and then purified by Sevage reagent deproteinization, combined decolorization and dialysis, and then the white lotus receptacle polysaccharide （WLRP） was obtained. The physicochemical properties were determined and analyzed by infrared spectroscopy and gas chromatography. The antioxidant capacity of WLRP in vitro was evaluated by reducing capacity, scavenging ability of DPPH and OH radicals, and its immunomodulatory activities on Macrophage RAW 264.7 of WLRP were investigated. The results showed that …
Experiment And Energy Consumption Analysis Of Walnut Drum Catalytic Infrared-Hot Air Drying, Qu Wen-Juan, Fan Wei, Ma Hai-Le, Shi Jun-Ling, Pan Zhong-Li
Experiment And Energy Consumption Analysis Of Walnut Drum Catalytic Infrared-Hot Air Drying, Qu Wen-Juan, Fan Wei, Ma Hai-Le, Shi Jun-Ling, Pan Zhong-Li
Food and Machinery
In order to improve the drying efficiency of hard shell nut products, a new type of drum catalytic infrared drying equipment was developed in this paper. On the basis of the developed equipment, the effects of technological parameters on dehydration rate, color and shell opening rate were investigated. The drying time, drying curve, drying rate curve and energy consumption of the drum catalytic infrared-hot air drying were compared with that of the single hot air drying. The results showed that the catalytic infrared temperature, distance and drum rotational speed all had significant influence on drying performance and product quality. After …
Effect Of Drying Technology On Curcumin Compounds And Volatile Oil In Curcuma Longa L., Tian Si-Hui, Dong Chun-Ping, Wang Che-Li
Effect Of Drying Technology On Curcumin Compounds And Volatile Oil In Curcuma Longa L., Tian Si-Hui, Dong Chun-Ping, Wang Che-Li
Food and Machinery
In order to explore the change law of curcumin compounds and turmeric volatile oil in the drying process, the effects of different drying temperatures （60, 80, 100, 120, 150 ℃）, time （2, 4, 6, 8, 10 h） on Curcumin compounds and turmeric volatile oil in Curcuma were studied. The selection of temperature in the actual drying process was further discussed. Curcuma was extracted by ultrasonic assisted extraction method for a certain time （0~10 h） at different temperatures （60~150 ℃）, and the volatile oil of Curcuma was extracted by steam distillation. The yield of the two was calculated respectively. The composition …
Process Optimization Of Fermented Cowpea By Kefir Grains And Analysis Of Volatile Flavor Components, Wang Yu-Wei, Yuan Ya-Hong, Yue Tian-Li
Process Optimization Of Fermented Cowpea By Kefir Grains And Analysis Of Volatile Flavor Components, Wang Yu-Wei, Yuan Ya-Hong, Yue Tian-Li
Food and Machinery
Cowpea was fermented by kefir grains. The sensory score and total acid content were used as evaluation indicators. Single factor test and orthogonal test were used to optimize the fermentation process. And the changes of flavor substances before and after fermentation were analyzed by high performance liquid chromatography （HPLC） and gas chromatography-mass spectrometry （GC-MS）. The results showed that the best fermentation process conditions of cowpea by kefir grains were as follows: salt concentration 4%, kefir grains inoculation amount 1.5%, fermentation temperature 25 ℃, fermentation time 4 d. Under these conditions, the sensory score was 87 points, and the total acid …
Effects Of Pumpkin Powder On Farinographic Properties And Dough Quality Of Wheat, Li Liang-Yi, Wu An-Qi, Tan Yu-Heng, Xie, Gui Xiang-Ru, Zhou Wen-Hua
Effects Of Pumpkin Powder On Farinographic Properties And Dough Quality Of Wheat, Li Liang-Yi, Wu An-Qi, Tan Yu-Heng, Xie, Gui Xiang-Ru, Zhou Wen-Hua
Food and Machinery
Pumpkin powder and wheat flour were used to analyze the farinographic properties, gelatinization characteristics, crystal form and crystallinity of dough, water distribution and rheological characteristics of wheat powder by measuring different addition levels of pumpkin powder. The results showed that the stability time, tolerance index, bandwidth and gelatinization characteristics of the dough were significantly decreased with the increasing of the pumpkin powder content （P<0.01）. The storage modulus and loss modulus first decreased and then increased, while the dough elasticity first increased and then decreased.The content of weakly bound water increased gradually. When the addition amounted to 15%, the crystallinity of starch in dough reached the maximum of 23.9%. In summary, appropriate addition of pumpkin powder could reduce gluten protein concentration, inhibit starch gelatinization characteristics, and improve dough elasticity, thereby could improve farinographic properties and quality characteristics.
Research Progress On Formation Mechanism, Determination Methods And Regulatory Measure Of Acrylamide In Food, Chai Qing-Qing, Wu Wen, Liu Peng-Fei, Li Zi-Song, Wang Ai-Yue, Cui Bo
Research Progress On Formation Mechanism, Determination Methods And Regulatory Measure Of Acrylamide In Food, Chai Qing-Qing, Wu Wen, Liu Peng-Fei, Li Zi-Song, Wang Ai-Yue, Cui Bo
Food and Machinery
In this paper, the formation mechanism, detection methods and the potential strategies to reduce acrylamide concentration were reviewed. And it will be helpful to provide theoretical reference for controlling the formation of acrylamide in foods.
Research Progress On The Improvement Of Processing Properties And Protein Functionalities Of Pse-Like Poultry Meat （Broiler And Turkey）, Liu Shuang, Li Xiang, Tang Hua-Li
Research Progress On The Improvement Of Processing Properties And Protein Functionalities Of Pse-Like Poultry Meat （Broiler And Turkey）, Liu Shuang, Li Xiang, Tang Hua-Li
Food and Machinery
Summarized the lower processing properties of PSE like poultry meat by adding non meat ingredients includding starches, carrageenans, soy protein concentrates, egg albumin, collagen, oils, salt and phosphate. The technologies which were used to improve the protein functional properties of PSE-like poultry meat were also discussed. The technologies included high pressure processing, high-intensity ultrasound processing, pulsed electric field treatment, nonenzymatic glycation with glucosamine, enzymatic glycosylation catalyzed by transglutaminase, and isoelectric solubilization/precipitation processing. And the development direction of these methods was prospected.
Research And Development Of Pet Aseptic Filling Technology And Equipment Of Beverage, Chen Jin-Ding, Yang Shu-Qiao, Gao Yan-Xiang
Research And Development Of Pet Aseptic Filling Technology And Equipment Of Beverage, Chen Jin-Ding, Yang Shu-Qiao, Gao Yan-Xiang
Food and Machinery
In this article, the process of the PET aseptic filling technology of beverage was summarized, and research progress of the PET aseptic filling process and equipment was analyzed. The aim of this article was to provide relevant basis for the application and optimization of the PET aseptic filling technology in the beverage industrial production.
Research Process Of Valuable Product And Biorefinery Of Wine Lees, Guo Zhi-Jun, Zhang Wang-Fei, Jiang Lu, Fang Yu-Lin
Research Process Of Valuable Product And Biorefinery Of Wine Lees, Guo Zhi-Jun, Zhang Wang-Fei, Jiang Lu, Fang Yu-Lin
Food and Machinery
In this paper, the development of high-value by-products and biorefinery of wine lees are summarized. On the basis, the reasons of industrialization of wine lees recycling in China were analyzed, and the solution were put forward. Valorization of wine lees could lead to highly efficiency bioprocesses and promote the clean production of wine industry.
Comprehensive Evaluation Of Nutrition Quality Of Commercial Auricularia Auricular From 15 Production Area, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Wu Nan
Comprehensive Evaluation Of Nutrition Quality Of Commercial Auricularia Auricular From 15 Production Area, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Wu Nan
Food and Machinery
13 nutrition components were used as as quality evaluation index, methods of principal analysis and subordinate function were applied to comprehensively evaluate the quality of commercial Auricularia auricular from 15 production area, and clustering analysis was used to classify Auricularia auricular quality. The results showed that 4 principal components were extracted from 13 nutrient components, and their cumulative contribution rate was 81.52%, which could reflect the comprehen-sive information of the quality of Auricularia auricula better. The contents of iron, zinc, total fatty acid, crude polysaccharide and ash could be used as indexes for the comprehensive quality evaluation of Auricularia auricula …
Combatting Inefficient Food Waste In Nwa With Food Loops, Davis Ehlers
Combatting Inefficient Food Waste In Nwa With Food Loops, Davis Ehlers
Economics Undergraduate Honors Theses
It is no longer a speculation that the actions of the human race have had detrimental impacts on the environment. As consumers become increasingly aware of this fact- and the fact that many of the issues are caused by bad business and environmental management, many individuals are wondering what they can do about it. This growing area of demand is where many businesses have begun to take on the challenge of being profitable while benefiting the environment at the same time, and some have even found ways to create a profit by engaging in activities that directly benefit the environment. …
Food Sensitivity In Individuals With Altered And Unaltered Digestive Tracts, Walker Carson
Food Sensitivity In Individuals With Altered And Unaltered Digestive Tracts, Walker Carson
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Immunoglobulin G (IgG) against food proteins has become the subject of much discussion with regards to its role in adverse food reactions. An estimated 20% of the population suffers from some type of food intolerance. Food sensitivity can present with a vast range of symptoms and severities. Diet can have a substantial impact on the wellbeing of individuals with diseases of the gastrointestinal tract, such as Crohn’s disease or ulcerative colitis. Incidentally, these diseases have been associated with elevated levels of food-specific IgG as well an increased likelihood of food sensitivity. The presence of food-specific IgG and food sensitivity in …
Simulation In Counter-Rotating Twin Screw Extruder By Adaptive Grid Technology, An Qi, Huang Zhi-Gang, Hu Shu-Zhen, Mi Guo-Qiang, Li He
Simulation In Counter-Rotating Twin Screw Extruder By Adaptive Grid Technology, An Qi, Huang Zhi-Gang, Hu Shu-Zhen, Mi Guo-Qiang, Li He
Food and Machinery
Applied the existing adaptive grid technology to the counter-rotating twin-screw extruder, useed Autocad software to draw the end profile of the counter-rotating thread element, and establisheed the corresponding 3D model on the Solidworks software. Then imported the geometric model Gambit software for mesh generation. Selecting the adaptable mesh technology of Polyflow software, the mesh of the fluid channel is locally densified according to the Maxdiv value. The finite element solution task of isothermal transient flow problem of counter-rotating twin-screw was designed, and the Maxdiv value was also studied. The effects of the value were studied, on the shear rate field, …
The Relationship Between Selenium-Containing Rice Milling Rate And Selenium Loss In Jiangjin District, Chongqing, Sun Rui, Zhong Geng, Zhang Yang, Zeng Zuo-Hua, Fang Li-Kui
The Relationship Between Selenium-Containing Rice Milling Rate And Selenium Loss In Jiangjin District, Chongqing, Sun Rui, Zhong Geng, Zhang Yang, Zeng Zuo-Hua, Fang Li-Kui
Food and Machinery
19 kinds of selenium-containing rice were collected from 7 towns in Jiangjin District, and the influence of milling on the selenium content of rice was investigated. Significant differences were found in the selenium content in different varieties of brown rice (P<0.05). Yuxiang 203, Jing 1 You Huazhen, Q Xiang You 100 and Jing Liang You 510 had stronger selenium accumulation ability. Under the influence of rice varieties and planting environment, rice bran with different milling rate, selenium content and selenium loss in the milling process were different. The selenium content in rice bran of Yuxiang 203 and Jing1 Youhuazhen was higher, up to 0.82 mg/kg, which could be widely used as selenium-rich by-products produced in the processing process. All the samples showed that higher milling rate could cause higher processing precision and higher loss rate of selenium, and the highest loss rate of selenium was up to 44.39%. During the milling process, the selenium loss of Jing1 Youhuazhen and Jing Liang You 510, planted in Jiasui Town, Q Xiang You 100, and Yuxiang 203 planted in Baisha town and Zhongshan town, was relatively small. After grinding the 80 s, the selenium content in first-grade polished rice could still reach the level of selenium enrichment.
Study On Absorption And Desorption Properties Of Macroporous Resin For Pericarps Of Trapa Bispinosa Roxb., Yuan Huan, Peng Li-Sha, Sun Meng-Yao, Cao Qing-Ming, Long Qi-Zhi
Study On Absorption And Desorption Properties Of Macroporous Resin For Pericarps Of Trapa Bispinosa Roxb., Yuan Huan, Peng Li-Sha, Sun Meng-Yao, Cao Qing-Ming, Long Qi-Zhi
Food and Machinery
This study describes a method for separation and purification of polyphenolics of ethyl acetate extract (EAE) of Trapa bispinosa Roxb. pericarps (TBP) by macroporous resins. The abilities of static absorption and desorption of seven kinds of macroporous resins were studied. The best macroporous resin D101 was selected. The dynamic absorption and desorption conditions were optimized as follows: 5 mg/mL of the sample concentration, 1 mL/min of the flow rate of sample loading, 70% of ethanol as the eluent, 4 mL/min of the elution flow rate and 5 BV of the elution volume. After enrichment by D101 macroporous resin, the content …
Research On The Application Methods Of Classifying And Recognizing Baijiu Wine Based On Deep Learning, Liu Xin, Han Qiang, Zhou Yong-Shuai, Tuo Xian-Guo
Research On The Application Methods Of Classifying And Recognizing Baijiu Wine Based On Deep Learning, Liu Xin, Han Qiang, Zhou Yong-Shuai, Tuo Xian-Guo
Food and Machinery
A deep learning-based model for the classification and prediction of Baijiu wine brands is developed, combining with the Tensorflow and Keras frameworks. The test sample data set is established by collecting the feature information of Baijiu wine to be tested through an electronic tongue (an array sensor), combining the known Baijiu wine categories with that of the unknow one (to be test). Then the deep learning-based Baijiu wine brand classification prediction model was trained and tested for, preparing for the performance by using the trainedand tested sets. The results showed that the prediction model achieves 99.987% of Baijiu wine brand …
Motion Reliability Analysis Of Pre-Formed Cam-Link Assembly Mechanism Of Aseptic Filling Machine, He Xian-Rong, Pan Liao, Lu Li-Xin, Lin Zi-Dong, Li Fu-Man
Motion Reliability Analysis Of Pre-Formed Cam-Link Assembly Mechanism Of Aseptic Filling Machine, He Xian-Rong, Pan Liao, Lu Li-Xin, Lin Zi-Dong, Li Fu-Man
Food and Machinery
In order to ensure that the designed cam meets the requirements of high precision and stable motion of the end position of the actuator under the high speed state of the aseptic filling machine. Based on the harmonic analysis method, the dynamic response of the design of the pre-formed cam mechanism end in different working sections is checked. Under the ADAMS environment, the dynamic simulation of the cam mechanism obtains the trajectory of the end gripper of the actuator and the kinematics and dynamic characteristic curve of the mechanism at the working speed. The results show that the clamping jaws …
Bioactivities Of Different Solvents Extracts From The Ethanol Extract Of Rhodiola Rosea, Liu Cun-Fang, Wei Ling-Ling, Wang Yi-Ying, Wu Rui, Tian Guang-Hui
Bioactivities Of Different Solvents Extracts From The Ethanol Extract Of Rhodiola Rosea, Liu Cun-Fang, Wei Ling-Ling, Wang Yi-Ying, Wu Rui, Tian Guang-Hui
Food and Machinery
The ethanol extract was obtained from the powder of Rhodiola rosea with ethanol recycling in Soxhlet extractor, and was dissolved in water to disperse system after recovering the ethanol, then respectively extracted with cyclohexane, chloroform, ethyl acetate and butanol to get different solvent extracts. These different solvent extracts were determined total phenols and flavonoids content by a spectrophotometer, in the same time, their anti-oxidation activities were tested by DPPH· method, Fenton reaction method and prussian blue method with using Vc as a reference substance, and their antibacterial activities were evaluated by using minimum inhibitory concentration and minimum bactericidal concentration. The …
Effect Of Germination On Grain Quality Of Tartary Buckwheat And Optimization Of Technology, Tong Xiao-Meng, Chai Chun-Xiang, Wang Yong-Qiang
Effect Of Germination On Grain Quality Of Tartary Buckwheat And Optimization Of Technology, Tong Xiao-Meng, Chai Chun-Xiang, Wang Yong-Qiang
Food and Machinery
Using tartary buckwheat seeds as raw materials, the effects of different temperature and time during seed soaking and germination were analyzed, on the content of total flavonoids and γ-aminobutyric acid (GABA), DPPH free radical clearance rate, germination rate and bud length of tartary buckwheat seeds, and the germination conditions of tartary buckwheat tea were optimized. The results showed that the optimal germination conditions of tartary buckwheat seeds were as followd: soaking temperature 20 ℃, soaking time 8 h, germination temperature 26 ℃, and germination time 98 h. Under these conditions, the total flavonoids content of germinating tartary buckwheat was 10.34 …
The Progress Of Detection Methods For Norovirus In Foods, Liao Xiao-Yan, Chen Li-Li, Bai Ya-Long
The Progress Of Detection Methods For Norovirus In Foods, Liao Xiao-Yan, Chen Li-Li, Bai Ya-Long
Food and Machinery
This paper mainly introduces the enrichment technology of norovirus, and reviews the research advances of norovirus in the nucleic acid detection, immunological detection and biosensor detection at domestic and abroad and also analyzes and compares the advantages and disadvantages of various method. Finally, the future research direction of norovirus was prospected.
Research Progress On Formation Mechanism And Influencing Factors Of Egg Yolk Gel, Zhang Gen-Sheng, Xu Yi-Meng, Yu Shi-You, Pan Lei
Research Progress On Formation Mechanism And Influencing Factors Of Egg Yolk Gel, Zhang Gen-Sheng, Xu Yi-Meng, Yu Shi-You, Pan Lei
Food and Machinery
In this review, gelation process, physicochemical properties and formation mechanism of egg yolk gel induced by heat, alkali and freezing were introduced. On this basis, the effects of different factors on heat-induced gel, alkali-induced gel and freezing-induced gel were elaborated, and the research direction of egg yolk gel was prospected.