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Articles 421 - 450 of 485
Full-Text Articles in Food Biotechnology
The Effect Of Vacuum Freezing-Hot Air Combined Drying On The Quality Of Purple-Spotted Peony In Gansu, Zhao Xue-Fang, Liang Qi, Tang Hong, Zhang Si-Man, Xu Bao-Di
The Effect Of Vacuum Freezing-Hot Air Combined Drying On The Quality Of Purple-Spotted Peony In Gansu, Zhao Xue-Fang, Liang Qi, Tang Hong, Zhang Si-Man, Xu Bao-Di
Food and Machinery
Objective:To reveal the effect of drying processes on the quality of Gansu purple-spoted peonycorolla tea, and to explain the drying mechanism of different drying processes.Methods:Vacuum freezing-hot air combined drying (FHCD), variable temperature hot air drying (VHD) and vacuum freeze drying (VFD) were used to dry the flowers of peony. The active ingredient (anthocyanin content) and quality attributes (moisture content, shrinkage rate and rehydration) of the purple-spotted peony corolla tea processed by three drying processes were determined, and the energy consumption of the drying processes and sensory characteristics (appearance, tea color, taste, etc.) of corolla tea were compared with three …
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices, Tang Xiao-Xian, Zheng Jing, Ren Ai-Qing, Duan Zhen-Hua, Wei Zhen-Zhen, Qin Yan-Ting, Fu Hai-Ping
Effects Of Heat Pump Drying Temperature On Drying Characteristics And Quality Of Persimmon Slices, Tang Xiao-Xian, Zheng Jing, Ren Ai-Qing, Duan Zhen-Hua, Wei Zhen-Zhen, Qin Yan-Ting, Fu Hai-Ping
Food and Machinery
Objective:In order to explore the effect of heat pump drying temperature on the drying characteristics and quality of persimmon slices;Methods:Taking persimmon as the raw material, the effects of different drying temperatures were compared, on the drying time, drying rate, color, hardness, rehydration rate, tannin content, total sugar, vitamin C and total acid content of dried persimmon slices.Results:when the heat pump drying temperature was 65 ℃, the drying rate was higher and the drying time was shorter. The dried persimmon slices dried at 65 ℃ had bright color, similar to fresh fruit color, good rehydration performance, the lowest …
Pork Quality Identification Based On Principal Component Analysis And Improved Support Vector Machine, Zhang Bao-Xia
Pork Quality Identification Based On Principal Component Analysis And Improved Support Vector Machine, Zhang Bao-Xia
Food and Machinery
Objective:In order to eliminate the large amount of redundant information in near-infrared spectroscopy and to improve the accuracy of pork quality identification, and to establish a method for rapid identification of pork quality.Methods:Principal component analysis was used to reduce the dimensionality of pork spectrum data and the characteristic wavelengths of pork spectrum were selected. The parameters of the support vector machine (SVM) model were optimized by the salp swarm algorithm. Pork quality recognition model was proposed based on an improved support vector machine optimized by salp swarm algorithm.Results:compared with grey wolf optimization algorithm improved SVM (GWO-SVM), grid …
Research On Extraction Of Total Flavonoids From Green Tea With Deep Eutectic, Ni Xue-Hua, Wang Heng-Peng
Research On Extraction Of Total Flavonoids From Green Tea With Deep Eutectic, Ni Xue-Hua, Wang Heng-Peng
Food and Machinery
Objective:This study aimed to optimize the extraction technology of total flavonoids from green tea with Deep Eutectic Solvents (DESs) and evaluate the antioxidant activity of total flavonoids extracted from green tea under optimal conditions.Methods:The extraction rate of total flavonoids was taken as the index, with the ratio of liquid to solid, extraction temperature and extraction time taken as the influencing factors, and the extraction process parameters were optimized by orthogonal test, followed by the antioxidant activity evaluating with DPPH free radical inhibition.Results:The optimal extraction conditions for extraction of total flavonoids from green tea with DESs were 80% …
Auxiliary Hypoglycemic Effect Of Compound Nutritional Powder On Stz Rats, Sheng Qing-Hai, Liu Cheng, Pan Li-Na, Wang Jia-Qi, Jia Yan-Ju
Auxiliary Hypoglycemic Effect Of Compound Nutritional Powder On Stz Rats, Sheng Qing-Hai, Liu Cheng, Pan Li-Na, Wang Jia-Qi, Jia Yan-Ju
Food and Machinery
Objective:This study focuses on evaluating the auxiliary blood glucose-lowering function of self-made compound nutritional powder in type 2 diabetic rats.Methods:SD rats were intravenously injected with STZ to construct a pancreatic islet injury type 2 diabetes model. The compound nutritional powder was given by oral gavage at doses of 1.68, 3.35 and 6.70 g/kg for 30 days. Fasting blood glucose and blood glucose were measured after 30 days. Glucose tolerance index to investigate the effect of compound nutrients on STZ rats.Results:The compound nutritional powder was positive for the fasting blood glucose and glucose tolerance indexes of STZ rats; …
Study On The Effect Of Chrysanthemum Polysaccharide On Hypoglycemic In Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing
Study On The Effect Of Chrysanthemum Polysaccharide On Hypoglycemic In Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing
Food and Machinery
Objective:This study aimed to investigate the hypoglycemic effect of chrysanthemum polysaccharide on type 2 diabetes (T2DM) rats.Methods:The chrysanthemum polysaccharides were extracted by water extraction and alcohol precipitation. After feeding rats with high-fat and high-sugar feed for 6 weeks, STZ (30 mg/kg·BW) was injected intraperitoneally to establish a T2DM rat model, and records were recorded during the experiment. Rat body weight, food intake, water consumption, fasting blood glucose (FBG) was measured every two weeks, and glucose tolerance (OGTT) test was performed in the last week of the test; the insulin (INS) level was measured by Elisa method, and insulin resistance …
Extraction Of Carum Carvi L.Essential Oil By Supercritical Carbon Dioxide And Its Composition Analysis, Pang Min, Cui Xiu-Ming
Extraction Of Carum Carvi L.Essential Oil By Supercritical Carbon Dioxide And Its Composition Analysis, Pang Min, Cui Xiu-Ming
Food and Machinery
Objective:Optimized extraction technology of Carum carvi L. essential oil and analyzed the volatile components. Methods:Supercritical carbon dioxide was used to extract essential oil from Carum carvi L. seeds and the volatile components of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). Results:The suitable extraction conditions of supercritical carbon dioxide were: temperature of extraction kettle 50 ℃, temperature of separation kettle 40 ℃, pressure of extraction kettle 30 MPa, pressure of separation kettle 0.4 MPa, flow rate of carbon dioxide 20 g/min, extraction time 90 min, extraction yield of essential oil was 4.79%. Compared with simultaneous distillation extraction …
Study On The Extraction Of Low-Potassium Kappa-Carrageenan By Ethanol Inhibition, Chen Yan-Hong, Wu Ling, Jiang Ze-Dong, Ni Hui
Study On The Extraction Of Low-Potassium Kappa-Carrageenan By Ethanol Inhibition, Chen Yan-Hong, Wu Ling, Jiang Ze-Dong, Ni Hui
Food and Machinery
Objective:In order to control the potassium ion content in Carrageenan, this project used alcohol inhibition method instead of potassium ion solution to extract Carrageenan.Methods:The volume fraction of ethanol in the processes of alkali treatment, alkali residual cleaning, and precipitation of carrageenan after filtration during the extraction were optimized for controlling K+concentration.Results:The concentration of ethanol to inhibit the dissolution of Carrageenan was 60% in the process of alkali treatment and cleaning residual alkali, and the ratio of 60% ethanol solution to glue solution was 5∶1 in the process of Carrageenan precipitation. By using this process, the yield of …
Study On Extraction Process Of Methylated Catechin From Zijuan Tea By Response Surface Methodology, Li Yu-Qian, Gao Chuang-Chuang, Li Ming-Chao, Li Xiao-Lei, Hao Qian
Study On Extraction Process Of Methylated Catechin From Zijuan Tea By Response Surface Methodology, Li Yu-Qian, Gao Chuang-Chuang, Li Ming-Chao, Li Xiao-Lei, Hao Qian
Food and Machinery
Objective:optimizing the extraction process of methylated catechin from Zijuan tea.Methods:Using acid ethanol as extraction solvent, based on three single factor experiments, the extraction time, extraction temperature and liquid-solid ratio were used to investigate the interaction of the above three factors on the extraction rate of methylated catechin from Zijuan tea.Results:The optimum extraction conditions were as follows: extraction time 100 min, extraction temperature 75 ℃, solid-liquid ratio(m Zijuan tea∶VSolvent)1∶74(g/mL); under these conditions, the mass concentration of methylated catechin in the extract could reach 26.7 mg/g, and the relative error with the verification value was 1.48%.Conclusion:HPLC and …
Effect Of Gms And Cooling Temperature On The Characteristics Of The Beef Tallow-Hot Pot Seasoning, Ye Dan, Wang Chuan-Ming, Li Jia, Liu Peng, He Gao-Jie
Effect Of Gms And Cooling Temperature On The Characteristics Of The Beef Tallow-Hot Pot Seasoning, Ye Dan, Wang Chuan-Ming, Li Jia, Liu Peng, He Gao-Jie
Food and Machinery
Objective:This study aimed to analyze the impact of the addition of GMS and the cooling temperature on crystallization behavior of the beef tallow during the production process of beef tallow-hot pot seasoning.Methods: Exploring by measuring the hardness, solid fat content (SFC), color, and isothermal crystallization kinetic parameters of the beef tallow in the beef tallow-hot pot seasoning.Results: When the GMS addition exceeded 1.5%, the hardness of the beef tallow increased related to the amount of GMS, without significant impact on the SFC. Meanwhile, as he cooling temperature decreases, the hardness and SFC of the beef tallow showed …
The Quality Change Of Yunnan Xinping Pickles During Fermentation, Wang Xin-Rui, Li Hong, Ma Yi-Ran, Liu Bi-Qin, Shi Qiao
The Quality Change Of Yunnan Xinping Pickles During Fermentation, Wang Xin-Rui, Li Hong, Ma Yi-Ran, Liu Bi-Qin, Shi Qiao
Food and Machinery
Objective:This study aimed to obtain the best fermentation time of Yunnan traditional Xinping pickles. Methods:Sensory evaluation and texture measurement of Xinping pickles under different fermentation times were carried out, and the pH value and nitrite content were determined according to the national standard method. Results:As the fermentation progressed, the sensory aspect of Xinping pickles gradually increased in color and texture, and stabilized after 6 days. The aroma and taste scores increased firstly, and then began to decline after 7 days. In terms of texture, the chewiness of the shank started to stabilize from Day 7. The pH value …
Ptimization Of Technological Conditions For Preparing Corncob Reducing Sugar By Two-Enzyme Method, Wang Jing-Xuan, Lu Bu-Shi, Li Xin-She, Wu Qiang
Ptimization Of Technological Conditions For Preparing Corncob Reducing Sugar By Two-Enzyme Method, Wang Jing-Xuan, Lu Bu-Shi, Li Xin-She, Wu Qiang
Food and Machinery
Objective:This study focuses on realizing the reuse and resource optimization of corncobs.Methods:Using corncob as raw material, using cellulase and hemicellulase to synergistically degrade corncob to prepare reducing sugars. Based on single factor test, response surface methodology was used to determine the mass ratio of cellulase to hemicellulase and double-enzyme process conditions, including addition amount, enzymolysis time, enzymolysis temperature, were optimized.Results:The optimal process parameters for corncob degradation to produce reducing sugars were as follows. The mass ratio of cellulase to hemicellulase was 13∶2, and the amount of double enzyme added was3.25%, hydrolyzed at 50 ℃ for 5.0 h. …
Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology, Peng Yu-Hang, Wang Guang-Hong, Sun Fei-Xue, Jin Ting-Xiang
Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology, Peng Yu-Hang, Wang Guang-Hong, Sun Fei-Xue, Jin Ting-Xiang
Food and Machinery
Objective:This study focuses on optimizing the heat pump drying process of carrot.Methods:On the basis of single factor experiment, Box-Behnken experiment was designed. Color difference, rehydration ratio and β-carotene content were used to study the effects of initial temperature, drying temperature rise and slice thickness on carrot drying quality. The regression equation was established, and the interaction between three independent factors on the response was analyzed. The optimal drying process parameters and the predicted values of carrot heat pump drying were obtained. Finally, the optimal parameters were determined by comparing the experimental results with the predicted values.Results:The …
Effect Of Arrowhead Starch On The Quality Of Fresh Noodles, Lu Ting-Ting, Ji De-Rong, Luo Yan-Chen, Duan Li-Li, Zheng Jing
Effect Of Arrowhead Starch On The Quality Of Fresh Noodles, Lu Ting-Ting, Ji De-Rong, Luo Yan-Chen, Duan Li-Li, Zheng Jing
Food and Machinery
Objective:In order to explore the effect of arrowhead starch on the quality of fresh noodles, arrowhead starch in different proportions were added into wheat core powder to make fresh noodles. Methods:The cooking characteristics, color, sensory evaluation, texture characteristics and GC-MS of fresh noodles were measured. Results:Increasing the amount of arrowhead starch can not only increase the water absorption rate, broken rate and cooking loss rate of noodles as a whole, but also increase the flavor, hardness and elasticity of noodles, and reduced the chewiness, stickiness and taste quality of noodles as well as. When the addition of arrowhead …
Research Progress On Nutrient Components And Application Of The Exported “Qinzhou Huang” Millet, Zhang Xin-Xin, Yang Yan-Qiang, Hua Jin, Wu Xi
Research Progress On Nutrient Components And Application Of The Exported “Qinzhou Huang” Millet, Zhang Xin-Xin, Yang Yan-Qiang, Hua Jin, Wu Xi
Food and Machinery
In this review, the cultivation environment, research and development status, nutritional composition, health effect and application in food and medicine of Changzhi region characteristic export products“Qinzhou Huang”millet were summarized,and its development prospects, development and utilization were prospected.
Research Progress On Extraction, Compound Of Walnut Oil And Its Function, Deng Xin-Yu, Huang Min-Ru, Huang Da-Rong, Du Bing, Li Pan
Research Progress On Extraction, Compound Of Walnut Oil And Its Function, Deng Xin-Yu, Huang Min-Ru, Huang Da-Rong, Du Bing, Li Pan
Food and Machinery
In this paper, walnut oil was reviewed from four aspects: nutritional components, extraction technology, efficacy and compounding. The changes of nutritional components of walnut oil with different extraction technology and compounding methods were discussed. The future research direction was prospected. The constraints of emerging technology and the new compounding method of walnut oil were the focus of walnut oil research in the future.
The Research On Detection Methods For Fat In The Fermented Milk Added With The Cmc-Na, Liu Fang-Fang, Xue Min-Min, Wu Qian, Peng Cheng-Cheng, Deng Ling-Yun
The Research On Detection Methods For Fat In The Fermented Milk Added With The Cmc-Na, Liu Fang-Fang, Xue Min-Min, Wu Qian, Peng Cheng-Cheng, Deng Ling-Yun
Food and Machinery
Objective: Improving the accuracy of the determination of fat in CMC-Na fermented milk. Methods: The national standard method-alkali hydrolysis method was used to determine the fat contained in CMC-Na fermented milk. By optimizing the key parameters in the alkali hydrolysis method, hydrolysis of hydrolysis instead of ammonia hydrolysis, and adding metal ions to the alkali hydrolysis method, the suitable fat containing CMC-Na fermented milk was explored. Results: ① With the increase of CMC-Na content, the lower the fat result in CMC-Na fermented milk measured by alkaline hydrolysis; ② The change of the four key conditions, such as the ammonia volume, …
Research On Food Packaging Design For Elderly Populations, Zhang Pan
Research On Food Packaging Design For Elderly Populations, Zhang Pan
Food and Machinery
According to the food consumption characteristics of the elderly group, this review analyzed the needs of the elderly group for food packaging design, and the food packaging design scheme for the future was proposed.
Structural Characteristics Of Polysaccharides From Lactarius Hatsudake And Its Effect On Intestinal Flora, Zhang Xin-Fang, Cheng Meng-Ya, Yang Qiao, Chang Song-Lin, Ren Jia-Li
Structural Characteristics Of Polysaccharides From Lactarius Hatsudake And Its Effect On Intestinal Flora, Zhang Xin-Fang, Cheng Meng-Ya, Yang Qiao, Chang Song-Lin, Ren Jia-Li
Food and Machinery
Objective: This study aimed to explore the regulatory effect of Lactarius hatsudake polysaccharide on intestinal flora. Methods: LHP was extracted from L. hatsudake by hot water. LHP-1 and LHP-2 were further purified and characterized. The effects of LHPs on body weight and intestinal microbiome composition were studied in antibiotic-induced mice. Results: LHP-1 was mainly composed of mannose, glucose and galactose. The molar mass ratio of LHP-1 was 3.44∶61.10∶1.22. LHP-2 is mainly composed of mannose and glucose, with a molar mass ratio of 3.84∶153.00. It has a "neuronal" structure and a chain structure region. LHP intervention can restore the structure and …
Optimizations Of Extraction And Separation Process Of Saponins And In Vitro Antioxidant Activity From The Female Gonad Of Apostichopus Japonicus, Zhong Jing-Shi, Zhang Jian, Liu Fang, Wang Gong-Ming, Wang Yi-Xin
Optimizations Of Extraction And Separation Process Of Saponins And In Vitro Antioxidant Activity From The Female Gonad Of Apostichopus Japonicus, Zhong Jing-Shi, Zhang Jian, Liu Fang, Wang Gong-Ming, Wang Yi-Xin
Food and Machinery
Objective: This study aimed to optimize the ultrasonic-assisted extraction technology and HSCCC separation process of saponins from the female gonad of Apostichopus japonicus and to explore their antioxidant activities. Methods: Extraction time, ethanol concentration, ultrasonic time, and solid-to-solvent ratio as the influencing factors were considered in this study, and the extraction process of saponin was optimized using the response surface methodology. The ratio of solvent systems, the volume flow of mobile phases, and the rotation speeds of HSCCC were optimized. The DPPH radical and ABTS radical scavenging experiments were conducted to evaluate the antioxidant activities of the crude extracts and …
Protective Effect Of Vine Tea Extract Combined With Cassia Extract On Chronic Alcoholic Liver Injury In Rats, Zhan Li, Tang Quan-Quan, Zhang Zi-Ying, Shi Yu, Teng Jian-Zao, Liu Zi-Long, Liu Zhong-Hua, Zhang Sheng
Protective Effect Of Vine Tea Extract Combined With Cassia Extract On Chronic Alcoholic Liver Injury In Rats, Zhan Li, Tang Quan-Quan, Zhang Zi-Ying, Shi Yu, Teng Jian-Zao, Liu Zi-Long, Liu Zhong-Hua, Zhang Sheng
Food and Machinery
Objective: This study aimed to investigate the protective effect and mechanism of solid beverage with vine tea combined with and cassia on alcoholic liver injury in rats. Methods: SD rats were given 43%vol aging by gavage to establish model of alcoholic liver injury. The model was fed with low, medium and high doses of solid beverage. The appropriate ratio of solid beverages was detected by cell test, the physiological and biochemical indicators of rats were detected by using kits, and the expression of related differential genes was studied by transcriptomic analysis to assessing the effect of vine tea extract combined …
Effect Of The Amount Of Palm Oil On Dough Quality, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Liu Wen-Xing, Li Xi-Yu
Effect Of The Amount Of Palm Oil On Dough Quality, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Liu Wen-Xing, Li Xi-Yu
Food and Machinery
Objective: This study aimed to explore the reasonable application of palm oil in the production of fermented dough such as Naan, bread, steamed bread, soda biscuits and frozen flour products. Methods: The effect of palm oil addition on the rheological properties of fermented dough was measured by rotary rheometer, and the microstructure of dough was observed by scanning electron microscope to analyze the mechanism of palm oil addition on dough components. Results: When palm oil of 4%, 6%, 8%, 10% and 12% were added to wheat flour, the fermentation and rheological properties of dough changed significantly. When the content of …
Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables, Rong Pei-Xiu, He Xiao-Qin, Wang Jin-Qiu, Gan Ren-You
Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables, Rong Pei-Xiu, He Xiao-Qin, Wang Jin-Qiu, Gan Ren-You
Food and Machinery
The extraction technologies of plant essential oils were briefly summarized, and the functional characteristics of plant essential oils and the different application forms of plant essential oils in the preservation of fruits and vegetables were emphatically reviewed, including the essential oils nanocrystallization, the essential oils microencapsulation, and the essential oils combining with physical technologies and so on. This review could provide a theoretical basis for the further application of plant essential oils in the preservation of fruits and vegetables in the future.
Research Progress In Physicochemical Properties And Modification Methods Of Dietary Fiber, Chen Si-Yu, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui
Research Progress In Physicochemical Properties And Modification Methods Of Dietary Fiber, Chen Si-Yu, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui
Food and Machinery
This review introduced the classification, structure and physical and chemical properties of dietary fiber, and summarized the relevant research literature on the modification methods and physicochemical properties of dietary fiber at home and abroad in recent years. The development direction of the physicochemical properties of dietary fiber and its modification methods were also prospected, in order to provide a theoretical reference for its efficient and comprehensive utilization.
Cloning, Expression And Catalytic Function Analysis Of Chitinase From Streptomyces Diastaticus, Li Qin, Wang Li-Mei, Qi Bin
Cloning, Expression And Catalytic Function Analysis Of Chitinase From Streptomyces Diastaticus, Li Qin, Wang Li-Mei, Qi Bin
Food and Machinery
Objective: This study focused on improving the production of chitosan oligosaccharides by chitinase degradation of chitin. Methods: Using genetic engineering methods to clone, prokaryotic expressing, and investigating enzymatic properties of the chitinase from Streptomyces diastaticus, and the chitinase activity was explored by homology modeling, amino acid comparison of the catalytic domain, and site-directed mutagenesis. Results: After cloning and prokaryotic expression, the enzyme production cycle was shortened from 7 d to 24 h, and the enzyme activity reached 132 U/L, which was 32% higher than the original bacterial enzyme activity (100 U/L). The amino acids that determine the activity of chitinase …
Preliminary Study Of Encapsulation To Improve Stability Of Aldh Of Wickerhamomyces Anomalus, Chen Geng, Ni Yu-Jun, Zhong Min, Xu Li-Na, Guo Wei-Dan
Preliminary Study Of Encapsulation To Improve Stability Of Aldh Of Wickerhamomyces Anomalus, Chen Geng, Ni Yu-Jun, Zhong Min, Xu Li-Na, Guo Wei-Dan
Food and Machinery
Objective: This study aimed to improve the stability Wickerhamomyces anomalus aldehyde dehydrogenase in cold storage and gastrointestinal environment, so as to develop products that reduce active aldehydes in gastrointestinal tract. Methods: ALDH was extracted from 6 Wickerhamomyces anomalus strains with the highest activity of aldehyde dehydrogenase (ALDH), and encapsulated by sodium alginate and calcium chloride method. The stability of ALDH by embedding was studied in cold storage and simulated gastrointestinal environment. Results: The specific activity of ALDH produced by W. anomalus J3, J7, J8, J9, J12 and J18 ranged from 86.77 U/mg to 482.14 U/mg, and that of J9 was …
Effects Of Different Particle Sizes Of Finger Millet On The Quality, Antioxidant Ability And In Vitro Digestibility Of Wheat Bread, Xiao Pan-Fei, Xie Hua, Tao Xiao-Han, Luo Yi-Ni, Tang Yu-Hua, Li Chi-Ling
Effects Of Different Particle Sizes Of Finger Millet On The Quality, Antioxidant Ability And In Vitro Digestibility Of Wheat Bread, Xiao Pan-Fei, Xie Hua, Tao Xiao-Han, Luo Yi-Ni, Tang Yu-Hua, Li Chi-Ling
Food and Machinery
Objective: This study aimed to exploit the functional bread of finger millet. Methods: Based on the physical and chemical properties, antioxidant capacity, special digestion characteristics and sensory evaluation of bread, the effects of different particle sizes of finger millet flour on the characteristics of wheat bread were investigated. Results: Compared with the bread without finger millet powder, the bread with 200 mesh finger millet powder increased the total phenol content by 225.78%, the DPPH radical scavenging rate by 42.96% and the iron ion reduction ability by 22.97%. The finger millet powder with smaller particle size showed stronger anti-oxidation ability. Moreover, …
Comparative Analysis Of Gel Quality Of Chinese Herring Surimi And Common Surimi, Chen Hui, Huang Jian-Lian, Zhou Wen-Guo, Chen Jiang-Ping
Comparative Analysis Of Gel Quality Of Chinese Herring Surimi And Common Surimi, Chen Hui, Huang Jian-Lian, Zhou Wen-Guo, Chen Jiang-Ping
Food and Machinery
Objective: This study aimed to provide theoretical support for the processing application of surimi products by comparing the gel characteristics of Chinese herring surimi and the common surimi. Methods: The surimi gels of Chinese herring, silver carp, white croaker and golden-thread fish were prepared, and the difference of gel strength, texture profile analysis (TPA), gelation index, gel deterioration index, water retention, whiteness and microstructure among the four kinds of surimi were investigated. Results: The hardness, chewiness, adhesiveness, gel strength and water retention of Chinese herring surimi were significantly higher than the those of silver carp surimi (P＜0.05). The …
Peanut Kernel Integrity Detection Based On Deep Learning Convolution Neural Network, Zhang Jun-Feng, Shang Zhan-Lei
Peanut Kernel Integrity Detection Based On Deep Learning Convolution Neural Network, Zhang Jun-Feng, Shang Zhan-Lei
Food and Machinery
Objective: To accurately distinguish intact peanut, nut damaged peanut and epidermis damaged peanut. Methods: A peanut seed integrity detection scheme based on deep learning convolution neural network (CNN) was proposed. The peanut seed color selection system was established and a peanut seed image database was also established; The improved density peak clustering (DPC) algorithm was used to adaptively compress the CNN convolution kernel to effectively balance the network depth and operation efficiency; The improved sparrow search algorithm was used to optimize the CNN super parameter configuration and network structure, and the CNN model suitable for peanut grain integrity detection was …
Determination Furfurals In Tea Products By Quechers-Isotope Is-Gc-Ms/Ms, Liu Can-Di, Chen Bo, Yin Fang-Ping, Zeng Hui
Determination Furfurals In Tea Products By Quechers-Isotope Is-Gc-Ms/Ms, Liu Can-Di, Chen Bo, Yin Fang-Ping, Zeng Hui
Food and Machinery
Objective: This study aimed to establish a new method for detecting furfurals in tea. Methods: A gas chromatography tandem mass spectrometry (GC-MS/MS) method was established for the simultaneous determination of furfural, 5-methylfurfural, 5-hydroxymethylfurfural and 2-Acetylfuran in tea. The sample pretreatment method and GC-MS/MS method were optimized. Furfural-D4was used as the internal standard. The sample was extracted by acetonitrile, treated and purified by QuEChERS method, and determined by GC-MS/MS multi reaction monitoring (MRM). Results: The four furfurals showed good linear relationship in the mass concentration range of 1.25~200.00 μg/L, with the correlation coefficient ≥0.999 0, and the detection limit (S/N …