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Articles 181 - 210 of 485
Full-Text Articles in Food Biotechnology
Simultaneous Determination Of 6 Flavonoids In Health Care Products By High Performance Liquid Chromatography, Wu Yi-Qi, Liang Zhi-Sen, Chen Yu-Zhen, Zhou Rui, Lin Xiao-Jun
Simultaneous Determination Of 6 Flavonoids In Health Care Products By High Performance Liquid Chromatography, Wu Yi-Qi, Liang Zhi-Sen, Chen Yu-Zhen, Zhou Rui, Lin Xiao-Jun
Food and Machinery
Objective: To establish a method for simultaneous determination of wogonoside, 4'-hydroxywogonin, norwogonin, baicalein, wogonin and chrysin in health care products by high performance liquid chromatography (HPLC). Methods: The samples were extracted with acetone, C18 solid phase extraction column was used for purification. The target compounds were determined by HPLC, quantified by matrix-matched standard curve method. Phenomenex Luna®C18(250 mm×4.6 mm, 5 μm)column was applied, mobile phase was acctonitrile-acetic acid, using gradient elution)at the flow rate of 1.0 mL/min. The temperature of column was 30 ℃ and the detection wavelength was set at 280 nm. …
Hs-Spme-Gc-Ms Analysis Of Hexi Fragrant Vinegar With Different Vinegar Ages Comparison Of Aroma Components, Tan Yan-Li, Wu Yong, Liu Pin, Tan Xiao, Ma Cheng-Jin, Chen Wan-Fu, Yu Ji
Hs-Spme-Gc-Ms Analysis Of Hexi Fragrant Vinegar With Different Vinegar Ages Comparison Of Aroma Components, Tan Yan-Li, Wu Yong, Liu Pin, Tan Xiao, Ma Cheng-Jin, Chen Wan-Fu, Yu Ji
Food and Machinery
Objective: To investigate the types of volatile flavor components and their content differences in different vinegar ages of Hexi balsamic vinegar. Methods: Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile aroma components of five groups of Hexi balsamic vinegar of different years in 2017, 2018, 2019, 2020 and 2021. Results: A total of 117 volatile aroma components were detected in 5 groups of Hexi balsamic vinegar of different vinegar ages, 25 alcohol substances, 13 aldehydes, 14 acids, 24 esters and 41 other (ethers, phenols, alkane heterocyclic compounds, etc.) substances, the proportion of …
Variation Sources Analysis And Monitoring Of Measurement System Of Food Packaging Paper Based On Hs Gc/Ms, Zhao Hai-Juan, Li Wen-Wei, Wagn Hui, Du Shan-Tao, Wang Hai-Yu, Li Chun-Yang
Variation Sources Analysis And Monitoring Of Measurement System Of Food Packaging Paper Based On Hs Gc/Ms, Zhao Hai-Juan, Li Wen-Wei, Wagn Hui, Du Shan-Tao, Wang Hai-Yu, Li Chun-Yang
Food and Machinery
Objective: To improve the accuracy and validity of the measurement data of solvent residues in food packaging paper. Methods: Taking the HS GC-MS measurement system as the research object, variation sources in the measurement process was separated by using the measurement system analysis, and the traditional control chart and EWMA control chart of repeatability and reproducibility were established respectively to effectively monitor the detection error of the measurement system. Results: ① HS GC/MS had high measurement accuracy, with GRR of about 9.76%, and the gauging ability of the measurement system was relatively good. ② Through the combination …
Multi-Objective Structure Optimization Design Of Waist Turntable Of Palletizing Robot Based On Ahp-Fea Weight Distribution Method, He Ying, Wang Dan, Gao Han, Ma Chao, Chen Ye
Multi-Objective Structure Optimization Design Of Waist Turntable Of Palletizing Robot Based On Ahp-Fea Weight Distribution Method, He Ying, Wang Dan, Gao Han, Ma Chao, Chen Ye
Food and Machinery
Objective: Improve the dynamic performance of palletizing robot and reduce energy consumption. Methods: By static and dynamic analysis to determine to use minimal mass, maximizing the first natural frequency, minimizing the maximal stress and minimizing the maximal deformation as the optimization objectives, taking the structure parameters as design variables, the approximation models of objective functions and constraint functions were established by the Box-Behnken and the RSM. Based on the results of finite element analysis, an Analytic hierarchy process based on the results of finite element analysis was proposed. The process (AHP-FEA) was proposed to allocate the weight coefficients, …
Discrete Element Parameter Calibration Of Edible Rose Petals Based On Virtual Stacking Test, Gou Fu-Qiang, Yin Zhi-Hong, Niu Xian-Wei, Yan Yue-Bo
Discrete Element Parameter Calibration Of Edible Rose Petals Based On Virtual Stacking Test, Gou Fu-Qiang, Yin Zhi-Hong, Niu Xian-Wei, Yan Yue-Bo
Food and Machinery
Objective: Calibration of discrete element simulation parameters of edible rose petals. Methods: The discrete element method was used to establish the discrete element model of flexible edible rose petals. The combination of physical accumulation test and virtual accumulation test, the placket Burman test, the steepest climbing test and box Behnken test were used to determine the significant factors and parameter values that affect the accumulation angle, and the significant parameters were optimized. Results: The values of the significant factors affecting the stacking angle after parameter optimization were: petal-petal collision recovery coefficient was 0.05, petal-petal rolling friction coefficient …
A New Tea Roasting Machine With Carbon-Based Coating As Heating Source, Qin Can-Ke, Chen Xing-Man, Zhang Jin-Yao, Wu Shen-Jiang, Li Dang-Juan
A New Tea Roasting Machine With Carbon-Based Coating As Heating Source, Qin Can-Ke, Chen Xing-Man, Zhang Jin-Yao, Wu Shen-Jiang, Li Dang-Juan
Food and Machinery
Objective: Solve the problems of uneven heating, heat loss and high power consumption of traditional tea frying device. Methods: Using carbon based high temperature heating coating material, a surface heating source was formed at the bottom of the glass-ceramic tea frying vessel by spraying. The corresponding tea roasting device, green removing device and conveying device were innovatively designed. Based on STM32, the circuit modules of temperature detection, temperature control and display, stir frying and rubbing tea switching were designed. Results: The maximum power consumption of the whole machine was 3 kW, and the size of the whole …
Design And Implementation Of Self-Adaptive Head Cutting Machine For Catfish, Li Chen-Yang, Shan Hui-Yong, Zhang Cheng-Hao, Tian Yun-Chen, Wei Yong
Design And Implementation Of Self-Adaptive Head Cutting Machine For Catfish, Li Chen-Yang, Shan Hui-Yong, Zhang Cheng-Hao, Tian Yun-Chen, Wei Yong
Food and Machinery
Objective: In order to improve the mechanization and automation level of catfish head cutting. Methods: Through the study on the shape parameters and friction characteristics of catfish, the related parameters of catfish were obtained. Based on the machine vision technology to identify the assembly line fish, the end of the fish skull was defined as the fish head cutting track line, and an adaptive adjustment device was designed to adjust the position of the fish body, so that the disc cutter can avoid the skull for head removal. The GUI was designed in order to achieve visual control. …
Study On Packaging Design Dimensions Of Fast-Moving Consumer Foods Under The Background Of Consumption Upgrading, Zhang Lu
Food and Machinery
Consumption upgrading brings new challenges and opportunities to fast-moving consumer goods (FMCG) packaging design. With the help of successful FMCG packaging design cases in the market, the design dimension of FMCG packaging is summarized and analyzed to provide a new design approach for FMCG packaging in the aesthetic upgrading environment of consumption. Based on the analysis of market successful cases of fast-moving consumer food packaging design, the design content and methods are proposed, from the following aspects including the function, experience, subject, environmental protection, culture, digital analysis.
Research On Wine Packaging Design Based On Chinese Character Modeling, Huang Shu-Jie
Research On Wine Packaging Design Based On Chinese Character Modeling, Huang Shu-Jie
Food and Machinery
Starting with the origin of Chinese characters and wine, the close relationship between Chinese characters and wine packaging were analyzed, and the characteristics of Chinese character wine packaging design were found out. Therefore, the Chinese character shaped wine packaging design methods were proposed from the two aspects of Chinese character "font" and "word meaning", which included direct display method, auxiliary integration method, deep expansion method, form meaning method and image construction method. Finally, four key points of Chinese character shaped wine packaging design were summarized.
An Anti-Counterfeit Models Of Cigarette Packaging Paper Based On Same Color Ink By Ftir, Li Hai-Yan, Cai Jie-Yun, Li Dan, Ma Hui-Yu, Xiao Yan
An Anti-Counterfeit Models Of Cigarette Packaging Paper Based On Same Color Ink By Ftir, Li Hai-Yan, Cai Jie-Yun, Li Dan, Ma Hui-Yu, Xiao Yan
Food and Machinery
Objective: Established a group of models used to quickly distinguish anti-counterfeit cigarette packaging paper. Methods: The model based on the same color oil on packaging paper from 3 different brands: Yunyan, Yuxi, and Hongtashan. The Fourier Transform infrared spectroscopy (FTIR) spectrum were collected from 116 samples totally by Attenuated Total Reflection (ATR) accessary. 56 spectrum were used to build the models and 20 samples of each brand were used to verification. Spectrum were second derivative processed and spectral ranges were selected as 3 200~2 700, 1 800~1 580, and 801~720 cm1. Results: Using Mahalanobis distance discriminant method …
Study On Quality Change Of Snakehead Sausage During The Frozen Storage, Hou Bo-Yu, Wan Jin-Qing, Xu Ming, Wang You-Jun, Sun Xiao-Lin, Tong Nian
Study On Quality Change Of Snakehead Sausage During The Frozen Storage, Hou Bo-Yu, Wan Jin-Qing, Xu Ming, Wang You-Jun, Sun Xiao-Lin, Tong Nian
Food and Machinery
Objective: The effect of frozen temperature on the storage characteristics of ready-to-eat snakehead sausages were investigated. Methods: In this study, The freezing temperature dehydration technique was used to control the moisture content of snakehead sausage at about 50%, and then the temperature was lowered to-5.6 ℃. Subsequently, the sausage was stored at 4 ℃, and those stored at 4 ℃ were set as the control. The changes in the quality and microstructure of the snakehead sausages were analyzed, by measuring the physicochemical indexes such as total bacterial colony, color, water holding capacity, textural properties, biogenic amines and scanning …
Prediction Of Safe Storage Period And Quality Of Fresh Yellow Peach Based On Correlation And Time Series Analysis, Zhou Hui-Juan, Gao Xiao-Feng, Ye Zheng-Wen, Feng Zi-Yao, Su Ming-Shen, Du Ji-Hong, Zhang Xia-Nan, Li Xiong-Wei, Zhang Ming-Hao
Prediction Of Safe Storage Period And Quality Of Fresh Yellow Peach Based On Correlation And Time Series Analysis, Zhou Hui-Juan, Gao Xiao-Feng, Ye Zheng-Wen, Feng Zi-Yao, Su Ming-Shen, Du Ji-Hong, Zhang Xia-Nan, Li Xiong-Wei, Zhang Ming-Hao
Food and Machinery
Objective: In order to study the correlation between fruit firmness, total soluble solids, red and green color, sensory scores of fresh yellow peaches, a prediction model of safe storage period of yellow peach was established to realize early warning and prediction of fruits quality. Methods: Solute Jinxiu peach was used as test material,firmness with skin, firmness without skin, fruit color difference,soluble solid contentand other indexes of the fruits in storage in three picking periods were measured, and sensory scores were made in four modules: fruit texture, color, flavor and aroma. The correlation analysis and time series analysis techniques …
Microscopic Experimental Study On The Influence Of Different Cooling Rates On The Structure Of Apple Cells, Zhang Zhe, Wu Qiao-Yan, Chen Jia-Nan, Xu Yao, Ji Hong-Wei
Microscopic Experimental Study On The Influence Of Different Cooling Rates On The Structure Of Apple Cells, Zhang Zhe, Wu Qiao-Yan, Chen Jia-Nan, Xu Yao, Ji Hong-Wei
Food and Machinery
Objective: To find the most suitable cooling rate to meet people's requirements for apple storage quality at low temperature. Methods: The changes of apple tissue and cell structure were observed by low-temperature cold table equipment, and the changes of freezing temperature before and after cooling were compared and analyzed. Meanwhile, the changing trends of area, roundness, circumference, diameter, deformation, volume and internal pressure were compared and analyzed. Results: With the increase of cooling rate, the freezing temperature and freezing time of apple cells decreased gradually. The morphological parameters of apple cells changed with the increase of cooling …
Optimization Of Extraction Process And Activity Study Of Antimicrobial Peptides From Pleurotus Tuber-Regium Mycelium, Zhang Shu-Hui, Luo Lu, Sun Xue-Yan, Ma Ai-Min
Optimization Of Extraction Process And Activity Study Of Antimicrobial Peptides From Pleurotus Tuber-Regium Mycelium, Zhang Shu-Hui, Luo Lu, Sun Xue-Yan, Ma Ai-Min
Food and Machinery
Objective: To improve the yield and antibacterial rate of antimicrobial peptides from Pleurotus tuber-regium mycelium (PTRM-AMPs). Methods: Taking the yield and the antibacterial rate of PTRM-AMPs against Staphylococcus aureus and Esche-richia coli as evaluation indexes, on the basis of protease screening, the extraction process of PTRM-AMPs was optimized, and the minimum inhibitory concentration of PTRM-AMPs was determined. Results: The optimum technological conditions for the preparation of PTRM-AMPs by alkaline protease hydrolysis were as follows: the enzymatic hydrolysis temperature was 39.5 ℃, the enzymatic hydrolysis time was 3.2 h, the pH value was 11.1, the solid-liquid ratio was …
Optimization Of The Extraction Process Of Citronella Volatile Oil And Its Antioxidant And Antifungal Activities, Wang Jia-Li, Zhang Xiao-Nan, Xiong Ting-Ting, Niu Ya-Qian, Zhang Ying-Di, Xu Fu
Optimization Of The Extraction Process Of Citronella Volatile Oil And Its Antioxidant And Antifungal Activities, Wang Jia-Li, Zhang Xiao-Nan, Xiong Ting-Ting, Niu Ya-Qian, Zhang Ying-Di, Xu Fu
Food and Machinery
Objective: This study aimed to optimize the microwave-assisted water distillation extraction process of citronella volatile oil, and to evaluate the antioxidant properties and antifungal ability of citronella volatile oil. Methods: The Box-Behnken response surface method was used to analyze the influence of liquid-to-material ratio, microwave power and microwave time on the yield of volatile oil. Gas chromatography-mass spectrometry (GC-MS) analysis was used to identify the composition of the volatile oil. Thereafter, DPPH· and ABTS· scavenging methods and β-carotene bleaching experiment were utilized to evaluate the anti-oxidation ability of volatile oil. Perforation method and broth dilution method were used …
Optimization On Extraction Process Of Resveratrol By Intermittent Ultrasonic Assisted Enzymatic Extraction From Grape Skin Residue, Zhang Qin, Tian Zi-Ming, Wang Jin-Zhu
Optimization On Extraction Process Of Resveratrol By Intermittent Ultrasonic Assisted Enzymatic Extraction From Grape Skin Residue, Zhang Qin, Tian Zi-Ming, Wang Jin-Zhu
Food and Machinery
Objective: In order to efficiently extract resveratrol and to maintain the good antioxidant capacity. Methods: Resveratrol was extracted from grape skin residue using intermittent ultrasonic assisted enzymatic extraction. The response surface method (RSM) was utilized to optimize the extraction process, and the antioxidant capacity of resveratrol were analyzed. Results: The experiment results indicated that under the condition of buffer solution pH of 5.0, cellulase dosage of 1.3% and enzymolysis temperature of 57 ℃, the resveratrol obtained better extraction effect after intermittent assisted treatment with 300 W ultrasonic waves for accumulatively 43 min, and the average yield could …
Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui
Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui
Food and Machinery
Objective: The yam powder was applicated and added in xylitol chiffon cake to investigate its effects on the quality of cake. Methods: In the process of preparing xylitol yam chiffon cake,the specific volume, relative density of batter, moisture content, color and texture of cake were taken as the investigation indexes to study the effects of different proportions of yam powder (10%, 20%, 30%, 40%, 50%) on thequality of cake. Results: The specific volume of cake decreased, whereas the relative density and moisture content of batter increased with the increasing amount of yam powder. On the other hand, …
Effects Of Superfine Adzuki Bean Flour On Physicochemical Properties Of Flour And Development Of Fresh And Wet Noodles, Yang Yong-Hong
Effects Of Superfine Adzuki Bean Flour On Physicochemical Properties Of Flour And Development Of Fresh And Wet Noodles, Yang Yong-Hong
Food and Machinery
Objective: To study the effect of superfine adzuki bean flouron the physicochemical properties of flour and quality of fresh and wet noodles, and explore the appropriate amount of superfine adzuki bean flour added in fresh wet noodles. Methods: The farinograph, extensograph, wet gluten meter, falling number meter and flour whiteness meter were used to determine the influence of superfine adzuki bean flour on the physical and chemical indexes of flour, and the texture analyzer was used to determine the texture parameters of fresh wet noodles. Sensory method was used to evaluate the effects of superfine adzuki bean flour …
Research On Fermentation Process Optimization, Antioxidant And Hypoglycemic Activity Of Pigmented Rice Lactic Acid Beverage, Liu Ting, Li Jia-Ni, Shen Jun-Li, Lu Jun, Yang Wen-Yi
Research On Fermentation Process Optimization, Antioxidant And Hypoglycemic Activity Of Pigmented Rice Lactic Acid Beverage, Liu Ting, Li Jia-Ni, Shen Jun-Li, Lu Jun, Yang Wen-Yi
Food and Machinery
Objective: To develop pigmented rice lactic acid beverage with good antioxidant and hypoglycemic activity. Methods: Taking black and purple rice as the main material, the effect of mass ratio of purple rice to black rice, the addition amount of Lactobacillus bacteria, fermentation time and solid-liquid ratio on the sensory evaluation value, total phenolics content, ferric ion reducing antioxidant power (FRAP), ABTS free radical scavenging ability, and the inhibition rate of α-glucosidase of pigmented rice lactic acid beverage were explored. Results: The optimal technology of pigmented rice lactic acid beverage was as follows: the mass ratio of purple …
Process Optimization Of Polyunsaturated Fatty Acid Oil Microcapsule, Gui Zheng-Jie, Xiong You-Peng, Huang Qi-Dong, Zhou Xu, Yang Jie
Process Optimization Of Polyunsaturated Fatty Acid Oil Microcapsule, Gui Zheng-Jie, Xiong You-Peng, Huang Qi-Dong, Zhou Xu, Yang Jie
Food and Machinery
Objective: To meet the market demand, high concentration PUFA oil microcapsules were developed. Methods: The microencapsulated oil was prepared by spray drying method with β-cyclodextrin /gelatin as a composite wall material and high content polyunsaturated fatty acid oil sunflower seed oil as a core material, and the preparation process parameters of oil microcapsules were optimized by single factor experiment and response surface experiment. Results: The best technological conditions of oil microcapsule were solid content of 25.2%, and the mass ratio of composite wall material β-cyclodextrin: gelatin was 6.7∶1. The dosage of emulsifier was 1%, and …
Effect Of Compound Thickener On The Quality Of Red Jujube And Aloe Low-Sugar Jam, Lin Zhi-Rong
Effect Of Compound Thickener On The Quality Of Red Jujube And Aloe Low-Sugar Jam, Lin Zhi-Rong
Food and Machinery
Objective: This study aimed to solve the poor viscosity of red jujube and aloe low-sugar jam. Methods: Using CMC-Na and AGAR as thickeners, the effects of compound thickeners on texture properties and sensory quality of red jujube and aloe low-sugar jam under different storage time were investigated. The technological parameters of jam were optimized by orthogonal test and rheological test. Results: When the ratio of CMC-Na and AGAR in the compound thickener was 7∶3, no significant difference in hardness and viscosity were found between fresh jam and preserved 90 d jam, and the jam was delicate and …
Preparation, Selenium Content And Stability Of Antihypertensive Peptides From Selenium-Enriched Moringa Oleifera Seed Protein By Enzymatic Hydrolysis, Chen Bing-Bing, Yang Yi, Li Jia-Yi, Jin Chang-Yan, Cheng Bin-Pei, Deng Yong-Qi, Lin Bi-Min, Liang Dong, Tang De-Jian, Meng Li, Miao Jian-Yin
Preparation, Selenium Content And Stability Of Antihypertensive Peptides From Selenium-Enriched Moringa Oleifera Seed Protein By Enzymatic Hydrolysis, Chen Bing-Bing, Yang Yi, Li Jia-Yi, Jin Chang-Yan, Cheng Bin-Pei, Deng Yong-Qi, Lin Bi-Min, Liang Dong, Tang De-Jian, Meng Li, Miao Jian-Yin
Food and Machinery
Objective: To develop selenium-enriched (Se-enriched) Moringa oleifera seed protein resources. Methods: Using Se-enriched Moringa oleifera seed protein powder as raw material, the enzymatic hydrolysis conditions of Se-enriched Moringa oleifera seed protein antihypertensive peptides from Se-enriched Moringa oleifera seed protein were obtained by single factor and response surface optimization, and the ACE inhibitory activity, Se content and stability of the optimal enzymatic hydrolysate were analyzed. Results: The optimal enzymatic hydrolysis conditions of Se-enriched Moringa oleifera were as follows: enzymatic hydrolysis time 3 h, temperature 34 ℃, pH 8, concentration of substrate 7%, enzyme to substrate ratio 0.3%. Under …
Advance Of Progress On Emulsion Properties In Aqueous Enzymatic Extraction Of Peanut Oil, Zhao Yu-Hui, Chen Fu-Sheng, Liu Chen, Gao Yu-Hang
Advance Of Progress On Emulsion Properties In Aqueous Enzymatic Extraction Of Peanut Oil, Zhao Yu-Hui, Chen Fu-Sheng, Liu Chen, Gao Yu-Hang
Food and Machinery
In this review, the mechanism of emulsion formation and the influence of physical, chemical, biological and other environmental factors on its stability were summarized, and the demulsification method in the industrial application of hydroenzymatic extraction of peanut oil was prospected.
Research Progress On The Influence Of Black Tea Fermentation Conditions On The Tea Pigment Formation, Cui Hong-Chun, Zhang Jian-Yong, Zhao Yun, Huang Hai-Tao, Ao Cun, Li Hong-Li, Shi Da-Liang
Research Progress On The Influence Of Black Tea Fermentation Conditions On The Tea Pigment Formation, Cui Hong-Chun, Zhang Jian-Yong, Zhao Yun, Huang Hai-Tao, Ao Cun, Li Hong-Li, Shi Da-Liang
Food and Machinery
The research progress of the influence of fermentation temperature, fermentation humidity, fermentation time and exogenous additives on the formation of black tea pigment were reviewed. The future research and development trend of black tea pigment formation was prospected.
Research Progress On The Functional Components Of Grifola Frondosa And Their Biological Activities, Xiong Wen-Yu, He Jun-Qiang, Dai Wan-Zhen, Wu Yu-Yan, Liu Bin
Research Progress On The Functional Components Of Grifola Frondosa And Their Biological Activities, Xiong Wen-Yu, He Jun-Qiang, Dai Wan-Zhen, Wu Yu-Yan, Liu Bin
Food and Machinery
The main functional components and biological activities of Grifola frondosa were reviewed, and the existing problems and future research directions were also discussed.
The Overview Of Sn-2 Palmitate Content In Breastmilkand Current Research Status, Dong Ling, Zhou Xin-Yue, Jiang Yi-Kang, Li Wei, Pan Li-Na
The Overview Of Sn-2 Palmitate Content In Breastmilkand Current Research Status, Dong Ling, Zhou Xin-Yue, Jiang Yi-Kang, Li Wei, Pan Li-Na
Food and Machinery
Thecomparisonofsn-2palmitatecontentinhumanmilk and animal milk in China， Europe and the United States， aswellastheresearchreports onthe physiological functionofinfants and young children were reviewed.The application andpotential prospect of sn-2 palmitate in infant food were also pros-pected.
Study On The Relationship Between Polyphenolic Compoundsand The Taste Of Fruit Juice Samples, He Zeng-Yang, Li Yu-Xiu, Zhu Qing-Sheng, Ning Yong, Zhu Xiao-Lan
Study On The Relationship Between Polyphenolic Compoundsand The Taste Of Fruit Juice Samples, He Zeng-Yang, Li Yu-Xiu, Zhu Qing-Sheng, Ning Yong, Zhu Xiao-Lan
Food and Machinery
Objective：This study aimed to clarify the content anddistribution of polyphenols in fruit juice samples and explore theintrinsic connection of the content of polyphenols with the taste offruit juice .Methods： 15 kinds of polyphenols in fruit juice sampleswere determined by HPLC-MS/MS following ethanol ultrasonic-assisted extraction.Various statistical methods such as correlation and_cluster analysis，were used to establish thesensory evaluation system of fruit juice with the values ofdifferent tastes，including sweetness，sourness，bitterness，salty， umami， astringency and piquancy.Lastly， the relationshipbetween the content of polyphenols and sensory evaluation wasexplored by correlation analysis .Results： 14 types of fruit juiceswere divided into four categories owing to …
Effects Of Soaking Temperature On Rice Regenerationcharacteristics And Edible Quality, Liu Wei, Zhou Xiao-Yan, Shaw En-Xuan, Zhao Zhao, Wang Qiu-Yu
Effects Of Soaking Temperature On Rice Regenerationcharacteristics And Edible Quality, Liu Wei, Zhou Xiao-Yan, Shaw En-Xuan, Zhao Zhao, Wang Qiu-Yu
Food and Machinery
Objective：To study the effects of different soakingtemperatures on the short-term return of rice in rice， and providea certain theoretical basis for controlling starch food.Methods：The japonica rice was soaked at(20， 35， 50， 65， 80℃) for15min， using low-field nuclear magnetic resonance， differentialscanning calorimetry，texture analyzer， colorimeter， etc.tostudy its cooking characteristics， thermal characteristics， textureand color difference to reflect its retro gradation characteristics.Results：When the soaking temperature was 50℃， the soakingtemperaturewaslowerthanthestarchgelatin izationtemperature.After short-term retro gradation， it was conduciveto the retention of moisture in the rice grains， with the besttaste， the highest brightness， and a low degree of retro gradation.Conclusion：Soaking …
Effects Of Lactic Acid Bacteria Ferment Ated Pollenson The Inhibition Of A-Glucosidase, Luo Yue-Peng, Yang Yuan-Fan, Yu Yang-Jun, He Jun-Zhu, Wu Ling
Effects Of Lactic Acid Bacteria Ferment Ated Pollenson The Inhibition Of A-Glucosidase, Luo Yue-Peng, Yang Yuan-Fan, Yu Yang-Jun, He Jun-Zhu, Wu Ling
Food and Machinery
Objective：This study focus on improving the a-glucosi-dase inhibition rate of Camellia pollens.Methods：Usinga-gluco-sida se inhibition rate as the index， the response surface method-ology was used to optimize the effects of lactic acid bacteria in ocu-lation amount， fermentation temperature and fermentation timeon the results of Camellia pollens fermentation.Results：It wasfound that the number of lactic acid bacteria inoculated had thegreatest effect on α- glucosidase inhibition， followed by ferment a-tion temperature.The optimized fermentation conditions of Ca-melli a pollens were 0.9%lactic acid bacteria inoculation at 37℃for 3 days.Under the control of the optimized conditions， the in-hi bition rate of αglucosidase …
Effect And Mechanism Of Rosa Roxburgh Ii Polysaccharide On Improvinginsulin Resistance In Obese Rats, Zhang Shuai-Jun, Tang Yue-Mei, Niu Ying-Peng, Zhang Jin
Effect And Mechanism Of Rosa Roxburgh Ii Polysaccharide On Improvinginsulin Resistance In Obese Rats, Zhang Shuai-Jun, Tang Yue-Mei, Niu Ying-Peng, Zhang Jin
Food and Machinery
Objective：This study aimed to develop R.roxburghii as functional food in medicine and healthcare products.Methods：High-fat dial-induced insulin resistance rat model was established.There were normal control group， the model group， the positivecontrol group， and the low and high dose group of R.roburghii polysaccharide(100mg/kg and 200mg/kg) .The body weight was recorded before and after the experiment.The serum oxidative stress indexes(SOD， MDA) ， lipid metabolism indexes(TG， TC) ， fasting blood glucose(FBG) and fasting insulin(FINS) levels， as well as the mRNA and protein expressions of PI3K an dG LUT 4m RNA in skeletal muscle were detected.Re-sults：Compared with the model group， the bodyweight， serum MDA， TG， …