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Articles 91 - 120 of 485
Full-Text Articles in Food Biotechnology
Primary Structure Characterization And Antioxidant Activity Of Polysaccharide From Zizyphus Jujuba Cv. Banzao, Li Nan, Zhang Xiangfei, Yang Chunjie
Primary Structure Characterization And Antioxidant Activity Of Polysaccharide From Zizyphus Jujuba Cv. Banzao, Li Nan, Zhang Xiangfei, Yang Chunjie
Food and Machinery
Objective:This study aimed to analyze the physicochemical properties, primary structure and antioxidant activity of polysaccharide from Zizyphus jujuba cv. Banzao.Methods:The polysaccharides were prepared by water extraction and alcohol precipitation, deproteinization with trichloroacetic acid and decolorization with hydrogen peroxide. The physicochemical properties of polysaccharides were studied, and the possible structures were predicted by Ultraviolet-visible (UV-Vis) and infrared (IR) spectroscopy. Finally, the free radical scavenging ability was determined.Results:The polysaccharide from Z. jujuba cv. Banzao contained the content of total sugar and uronic acid with 52.30% and 46.22%, respectively, and showed 64.70% of esterification degree, which was an …
Construction Of Evaluation Model Of Volatile Flavor Intensity Of Cyclic Stewed Beef Based On Principal Component Analysis, Meng Xiang-Ren, Gao Zi-Wu, Wang Heng-Peng, Tu Ming-Liang, Wu Dan-Xuan, Gao Su-Min, Liu Zong-Zhen
Construction Of Evaluation Model Of Volatile Flavor Intensity Of Cyclic Stewed Beef Based On Principal Component Analysis, Meng Xiang-Ren, Gao Zi-Wu, Wang Heng-Peng, Tu Ming-Liang, Wu Dan-Xuan, Gao Su-Min, Liu Zong-Zhen
Food and Machinery
Objective:In order to evaluate the difference of characteristic flavor intensity between different times of cyclic stewed beef.Methods:The volatile flavor compounds in circulating stewed beef were determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and the key flavors with important contribution were screened out according to the relative odor activity value. The flavor substances contributed by circulating stewed beef were analyzed by principal component analysis, the flavor intensity evaluation model of cyclic stewed beef was established, and the comprehensive evaluation of cyclic stewed beef was carried out combined with sensory evaluation.Results:The seven key flavourings were n-hexanal, …
Effects Of The Dark Blue Pigment From Vaccinium Bracteatum Thunb Leaves On The Physicochemical Properties Of Rice Protein, Zhao Jiajia, Wang Meng, Li Yan, Qian Haifeng, Fan Mingcong, Wang Li
Effects Of The Dark Blue Pigment From Vaccinium Bracteatum Thunb Leaves On The Physicochemical Properties Of Rice Protein, Zhao Jiajia, Wang Meng, Li Yan, Qian Haifeng, Fan Mingcong, Wang Li
Food and Machinery
Objective:This study was to explore the improvement of structural and emulsifying properties of rice protein by interacted with the dark blue pigment of Vaccinium bracteatum Thunb leaves. Methods:The dark blue pigment was prepared from VBTL, and the changes of structural and emulsifying properties of rice protein before and after dyeing were analyzed. Results:The formation of binary complexes between the dark blue pigment and the rice protein decreased the color values of L* and b*, and the hue of the pigment-protein complex changed to dark blue color with the increase of the pigment concentration. The water solubility …
Effects Of Glycerol Application Ratio On The Distribution Of Moisture, Nicotine And Glycerol In Heated Cigarettes, Zhu Longjie, Zhang Yuan, Cao Yi, Qin Yanhua, Liu Mengmeng, Zhu Huaiyuan
Effects Of Glycerol Application Ratio On The Distribution Of Moisture, Nicotine And Glycerol In Heated Cigarettes, Zhu Longjie, Zhang Yuan, Cao Yi, Qin Yanhua, Liu Mengmeng, Zhu Huaiyuan
Food and Machinery
Objective:In order to optimize the process parameters of tobacco sheet of heated cigarette. Methods:12 gradient grades of tobacco sheets with glycerol addition ratio of 5%~30% were prepared under laboratory conditions. The mass of moisture, nicotine and glycerol in heated cigarette smoke, filter condensation section and tobacco core section were detected by GC-TCD method. And the mass distribution characteristics of main components, release rate, filtration rate and transfer rate were analyzed. Results:When 5%~30% glycerol was applied to the heated cigarette tobacco sheets, the water release rate was 88.6%~92.3%, which was mainly distributed in the smoke and filter condensation …
Determination Of Iodine In Milk Powder By Combing Microwave Digestion With Inductively Coupled Plasma Mass Spectrometry, Zhu Jia-Jun, Li Liang, He Shuang, Chen Jing-Zhou
Determination Of Iodine In Milk Powder By Combing Microwave Digestion With Inductively Coupled Plasma Mass Spectrometry, Zhu Jia-Jun, Li Liang, He Shuang, Chen Jing-Zhou
Food and Machinery
Objective:This study aimed to establish an efficient and accurate method for the determination of total iodine in milk powder by microwave digestion combining with inductively coupled plasma mass spectrometry (ICP-MS). Methods:Firstly, 0.2 mL of precipitant and 5 mL of ultrapure water were added for mixing and standing, and then 5 mL of nitric acid was added for microwave digestion. After cooling, the volume was fixed to 35 mL with ultrapure water, and then 10 mL of ammonia, 1 mL of stabilizer and 50 μL of TritonX-100 were added in sequence, avoiding the iodine loss. Results:The detection …
Uncertainty Evaluation For Determination Of Isocarbophos Residues In Tea By Quechers-Gas Chromatography-Tandem Mass Spectrometry, Lu Zhenhua, Yu Lifang, Cai Danping, Li Cheng
Uncertainty Evaluation For Determination Of Isocarbophos Residues In Tea By Quechers-Gas Chromatography-Tandem Mass Spectrometry, Lu Zhenhua, Yu Lifang, Cai Danping, Li Cheng
Food and Machinery
Objective:The uncertainty of determination of Isocarbophos residues in tea by using QuEChERS-gas chromatography-tandem mass spectrometry techniqne was evaluated. Methods:Isocarbophos residues in tea was determined by using "GB 23200.113—2018 National food safety Standard-Determination of 208 pesticides and metabolites residues in plant origin-Gas chromatography-tandem mass spectrometry method", and factors in the determination of isocarbophos were analyzed by establishing a mathematical model, including sample weighing, volume, calibration of standard solutions, repeatability and recovery rate, etc.. Results:When the residual amount of isocarbophos in tea was 0.050 mg/kg, the expanded uncertainty was 0.007 mg/kg, and the determination result was expressed as:ω …
Visualization Of Lamb Adulteration Based On Hyperspectral Imaging For Non-Destructive Quantitative Detection, Zhao Jing-Yuan, Zhang Jun-Qin, Sun Mei, Chen Xing-Hai, Liu Ye-Lin
Visualization Of Lamb Adulteration Based On Hyperspectral Imaging For Non-Destructive Quantitative Detection, Zhao Jing-Yuan, Zhang Jun-Qin, Sun Mei, Chen Xing-Hai, Liu Ye-Lin
Food and Machinery
Objective: This study aimed to establisha rapid and accurate prediction method of lamb adulteration by using visible/near-infrared (400~1 000 nm) and short-wave near-infrared (900~1 700 nm) hyperspectral imaging techniques.Methods: The data acquisition of lamb adulterated with different proportions of duck meat using visible/near-infrared (400~1 000 nm) and short-wave near-infrared (900~1 700 nm) hyperspectral imagers was performed to compare the effect of partial least squares (PLS) modeling with different spectral preprocessing methods in the two band ranges. Then the normalized preprocessing method was selected in the visible-NIR band, and the standard normal variate transformation (SNV) preprocessing method was …
Construction And Application Of A Comprehensive Evaluation Index System For Food Safety, Zhou Yuan, Xue Rui-Nan, Wei Ying, Li Ming-Qi
Construction And Application Of A Comprehensive Evaluation Index System For Food Safety, Zhou Yuan, Xue Rui-Nan, Wei Ying, Li Ming-Qi
Food and Machinery
Objective:This study aimed to build a unified and standardized comprehensive food safety evaluation index system. Methods: The research status of the comprehensive evaluation index domestic and abroad system of food safety were summarized from two levels of theoretical research and practical exploration. Results: Based on the analytic hierarchy process and Delphi method, a set of comprehensive evaluation index system of food safety with 6 criteria, 24 first-level indicators and 41 secondary indicators was constructed; this set of indicators combined with relevant statistical data was used to carry out an empirical analysis of the food safety situation in …
Analysis Of Pesticide Residues And Heavy Metal Pollution In Leek, Wang Xiali, Yan Jian, Zhang Li, Li Tao, Zhang Jihong
Analysis Of Pesticide Residues And Heavy Metal Pollution In Leek, Wang Xiali, Yan Jian, Zhang Li, Li Tao, Zhang Jihong
Food and Machinery
Objective:This study aimed to help with the scientific management of leek food safety in Hunan Province. Methods: 24 kinds of pesticides and 5 kinds of heavy metals in 690 leek samples from Hunan Province were detected. Results:① Pesticide residues were detected in 23.19% of the 690 samples, and the top three pesticides were determined to be carbendazim, procymidone and cypermethrin. The exceeding rate of pesticide residues was 5.80%, and the highest exceeding rate was 2.61% of procymidone. ② The detection rate of heavy metal elements was 77.68%, and the exceeding rate was 3.62%. The highest detection rate …
Determination Of Three Methylimidazole Compounds In Food Flavors By Solid Phase Extraction Coupled With Ultra-Performance Liquid Chromatography-Mass Spectrometry, Zhou Yanhua, Li Tao, Xiang Jun, Xu Wenyang
Determination Of Three Methylimidazole Compounds In Food Flavors By Solid Phase Extraction Coupled With Ultra-Performance Liquid Chromatography-Mass Spectrometry, Zhou Yanhua, Li Tao, Xiang Jun, Xu Wenyang
Food and Machinery
Objective: This study aimed to establish a method for quick determination of 3 kinds ofmethylimidazole compounds in food flavor. Methods:The food flavor was extracted with 5% trichloroacetic acid solution and purified with PCX mixed cationic solid phase extraction column. Finally, the qualitative and quantitative analysis was carried out by ultra- performance liquid chromatography-mass spectrometry (UPLC-MS/MS) and internal standard method. Results: The linear relationship between the three methyl imidazole compounds was good in the range of 5.0~400.0 ng/mL, with correlation coefficient R2≥0.997. The limits of detection were 0.030~0.450 μg/kg and the limits of quantification (LOQ) …
Design Of On-Line Nondestructive Rapid Detection System For Tilapia Descaling Rate Based On Machine Vision, Li Pengpeng, Li Yule, Zeng Fanyi, Liu Yang, Zhang Xu, Wang Huihui
Design Of On-Line Nondestructive Rapid Detection System For Tilapia Descaling Rate Based On Machine Vision, Li Pengpeng, Li Yule, Zeng Fanyi, Liu Yang, Zhang Xu, Wang Huihui
Food and Machinery
Objective:Improve the quality and efficiency of tilapia processing and increase the added value of products.Methods:For the fluorescence response difference of fish scales and fish skin under ultraviolet excitation, a rapid detection system for tilapia descaling rate based on machine vision technology was constructed. After image pre-processing, background segmentation, ROI region selection, and rapid identification of discaled areas, the scaled and descaled area images were obtained. Then the scaling rate was calculated and the detection accuracy of the system was tested. Results:The accuracy of the system scaling rate detection ranged from 90.18% to 94.14%.Conclusion:The automatic …
The Design Of 3d Icing Sugar Printer Based On Room Temperature Extrusion, Wang Qiaolan, You Xiaoping
The Design Of 3d Icing Sugar Printer Based On Room Temperature Extrusion, Wang Qiaolan, You Xiaoping
Food and Machinery
Objective:The paper aims to design a 3D icing sugar printer that meets the requirements of safety, hygiene, convenient operation, and stable structural performance. Methods:The 3D icing sugar printer includes the mechanical mechanism and control system. The mechanical structure adopts a gantry structure and reforms the food can. The control system adopts "Industrial PC + Motion control card" mode. Results:Fast food can replacement (＜ 30 s); fast printing speed (≥5 000 mm/min), adjustable speed; printing accuracy (＜1 mm); good strength, expansion rate and surface roughness of the printed objects. The image recognition and processing system with the self-light …
Research Status And Prospect Of Key Technologies For Automatic Production Of Fresh And Wet Rice Flour, Mou Xiangwei, Song Yongfu, Chen Lintao
Research Status And Prospect Of Key Technologies For Automatic Production Of Fresh And Wet Rice Flour, Mou Xiangwei, Song Yongfu, Chen Lintao
Food and Machinery
Firstly, this paper expounds the research status at home and abroad of three key technologies in the production process of fresh and wet rice flour: efficient powder dispersion, accurate weighing and automatic packaging, and focuses on the key technical problems existing in the research and development of technology and mechanical equipment; Secondly, on the basis of summarizing the development level of existing technology and equipment, this paper further analyzes the main reasons for these problems. Finally, the development direction of three key technologies in the automatic production of fresh and wet rice flour is prospected from the aspects of production …
Application Of Story Elements In Children's Food Packaging Design Based On Cognitive Psychology, Tang Hua
Application Of Story Elements In Children's Food Packaging Design Based On Cognitive Psychology, Tang Hua
Food and Machinery
This paper analyzes the problems existing in the current packaging design of children's food in China, and studies the emotional value, intellectual value, information transmission value and brand value of story elements in the packaging design of children's food. Explores the specific application of story elements in the packaging design of children's food from three aspects, namely, the theme of the incident, the scenario of the story, and the plot design, with the help of several award-winning international packaging works in recent years.
Effects Of 1-Mcp Combined With Low Temperature Storage On Postharvest Physiology And Quality Of Zaoshengxinshui Pear, Zhang Minghao, Ye Zhengwen, Luo Jun, Su Mingshen, Zhou Huijuan
Effects Of 1-Mcp Combined With Low Temperature Storage On Postharvest Physiology And Quality Of Zaoshengxinshui Pear, Zhang Minghao, Ye Zhengwen, Luo Jun, Su Mingshen, Zhou Huijuan
Food and Machinery
Objective:This study focused on fresh-keeping technology with quality control as the main factor.Methods:The respiratory climacteric Zaoshengxinshui pear was used as material, after being fumigated with 3.24 μL/L of 1-MCP, then was stored at (10±1) ℃. The fruits stored at (10±1) ℃ and (1±1) ℃ without any treatment were used as control 1 (CK1) and control 2 (CK2). The respiration intensity, ethylene release rate, firmness, soluble solid content, peel chromatism, core browning index, weight loss rate and decay rate of fruits during postharvest storage were measured and investigated, and the correlation was analyzed.Results:Compared with CK1, …
Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin
Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin
Food and Machinery
Objective:This study aimed to determine the most suitable drying method for Armillaria luteo-virens.Methods:The effects of solar drying, hot air drying, vacuum-freeze drying, vacuum drying and microwave-hot-air combined drying on the nutrition, functional components, color, rehydration ratio, shrinkage ratio, rehydration structure and microstructure of A. luteo-virens were compared.Results:The content of crude protein, crude polysaccharide and total flavonoids in vacuum-freeze drying group was the highest, and the content of total phenol was second highest and lower than the vacuum drying group. Its color difference was the smallest, with high rehydration ratio, and the shrinkage degree was …
Effect Of Compound Preservatives On Orah Fruits Storage Quality, Luo Yican, Li Jinchao, Lu Tanyu, Kang Yuangan, Lu Lilan
Effect Of Compound Preservatives On Orah Fruits Storage Quality, Luo Yican, Li Jinchao, Lu Tanyu, Kang Yuangan, Lu Lilan
Food and Machinery
Objective:This study aimed to investigate the effects of different concentrations of preservatives on storage quality of orah fruits, so as to reduce the use of preservatives during its planting.Methods:The weight loss rate, vitamin C content, soluble solid content and titratable acid content of fruits were determined under different storage conditions, by using different concentrations of preservative.Results:At 4 ℃ and room temperature, the weight loss rate of fruits treated with preservatives was lower than that of the control group, and preservative treatment had different fresh-keeping effects on orah fruits. At 4 ℃, significant differences in vitamin …
Optimization Of Calcium Removal In The Carapace Of Chinese Soft-Shelled Turtle And Structural Characteristics Of Its Collagen, Zhao Qiongyu, Hu Jian, Chen Yuxin, Li Caiyan, Song Wei
Optimization Of Calcium Removal In The Carapace Of Chinese Soft-Shelled Turtle And Structural Characteristics Of Its Collagen, Zhao Qiongyu, Hu Jian, Chen Yuxin, Li Caiyan, Song Wei
Food and Machinery
Objective:To improve the extraction rate and product purity of Chinese soft-shelled turtle （pelodiscussinensis）dorsal collagen. Methods:The decalcification rate and collagen recovery rate were used as evaluation indicators to investigate the effects of hydrochloric acid concentration, decalcification time, decalcification temperature and solid-liquid ratio on the decalcification of the carapace of Chinese soft-shelled turtle. The removal process of calcium salts was optimized, and the structural changes of decalcified and non-decalcified turtle carapace collagen were analyzed by SDS-PAGE, ultraviolet absorption spectroscopy, infrared absorption spectroscopy, amino acid analysis and other techniques under the same extraction conditions. Results:The optimal decalcification process conditions were …
Optimization Of Recrystallization Process Of Flavonoids From Guanxi Pomelo, Hu Yang, Zheng Liyan, Yang Yuanfan, Wu Jinhui, Ni Hui
Optimization Of Recrystallization Process Of Flavonoids From Guanxi Pomelo, Hu Yang, Zheng Liyan, Yang Yuanfan, Wu Jinhui, Ni Hui
Food and Machinery
Objective:This study aimed to improve the recrystallization yield and purity of flavonoid.Methods:Taking the crude flavonoids from pomelo peel extracted by ultrasonic-assisted ethanol extraction as raw materials, the process parameters of ethanol recrystallization and purification of flavonoids were optimized by response surface methodology.Results:The main factors affecting the recrystallization yield of flavonoids were ethanol concentration, crystallization time, pH value, and the interaction between ethanol concentration and pH value, among which, the ethanol concentration affacted most significantly.Conclusion: The optimal recrystallization conditions of flavonoids were as follows: ethanol volume fraction of 24%, liquid-solid ratio of 10∶1 (mL/g), …
Optimization Of Alcohol Extraction Process And In Vitro Lipid-Lowering Effects Of Puerariae Lobata, Dong Hongying, Pang Huina, Xiao Fengqin, Shao Shuai, Yan Mingming
Optimization Of Alcohol Extraction Process And In Vitro Lipid-Lowering Effects Of Puerariae Lobata, Dong Hongying, Pang Huina, Xiao Fengqin, Shao Shuai, Yan Mingming
Food and Machinery
Objective:This study focused on exploring thein vitrolipid-lowering efficacy of Puerarin lobata extract.Methods: The adsorption ratios of oil, cholesterol, sodium glycocholate and sodium taurocholate were evaluated by a multi index comprehensive scoring method to optimize the P. lobata alcohol extraction process using Box-Behnken response surface methodology with extraction time, extraction times and ethanol concentration as influencing factors.In vitro lipid-lowering activity was further validated by comparing the levels of TG and TC accumulation and the extent of intracellular lipid droplet accumulation in a model of human hepatoma (HepG2) fatty liver cells induced by palmitic acid (PA).Results: …
Optimization On Extraction Technology Of Bacteriostatic Extract From Indocalamus Leaves And Its Bacteriostatic Test, Liu Liping, Xu Peng, Lei Xiaohong, Wang Ning, Yang Bing
Optimization On Extraction Technology Of Bacteriostatic Extract From Indocalamus Leaves And Its Bacteriostatic Test, Liu Liping, Xu Peng, Lei Xiaohong, Wang Ning, Yang Bing
Food and Machinery
Objective:To study and optimize the extraction technology of bacteriostatic extract from Indocalamus leaves. Methods:The extracts were drawn from Indocalamus leaves by ultrasound-assisted, refluxing and immersing method with extraction solvents: water, ethyl acetate, pH 4 of hydrochloric acid solution, pH 4 of acetic acid solution, pH 10 of ammonia solution and different volume ratio ethyl alcohol. The tests were carried out to analyze the antimicrobial effects with indicator bacteria Bacillus subtilis, Pseudomonas aeruginosa, Shigella Dysenteriae and Salmonella typhi and the total bacteriostatic circle was as inspection indicator, to find out the best extraction solvent and the best …
Study On Extraction And Pyrolysis Analysis Of Newphytodiene In Tobacco Leaves, Hu Chao, Zhang Dingjie, Hu Zhizhong, Song Lingyong, Li Zhihua, Wu Wentao, Zhang Junsong
Study On Extraction And Pyrolysis Analysis Of Newphytodiene In Tobacco Leaves, Hu Chao, Zhang Dingjie, Hu Zhizhong, Song Lingyong, Li Zhihua, Wu Wentao, Zhang Junsong
Food and Machinery
Objective:In order to clarify the heat release behavior of neophytadiene under different conditions.Methods:Use Soxhlet extraction method, chromatography column method to extract and purify neophytadiene in tobacco powder, combined with IR, 1H NMR and MS spectrum technology, the structure was confirmed, and Py-GC/MS was used to analyze and study the pyrolysis products of neophytadiene under different conditions.Results:The performance of neophytadiene at different temperatures under anaerobic and aerobic conditions had good cracking thermal stability, and it can still maintain its original state at high temperature. The types of new phytadiene cracking products increased with the increasing …
Optimization Of Puffing Process Of Blueberry Residue Composite Indica Rice And Its Antioxidant Activity, Zhang Xinzhen, Yang Tao, Jiang Yiting, Ju Feilong, Gao Yang, Sun, Li Xueling, Liang Jin
Optimization Of Puffing Process Of Blueberry Residue Composite Indica Rice And Its Antioxidant Activity, Zhang Xinzhen, Yang Tao, Jiang Yiting, Ju Feilong, Gao Yang, Sun, Li Xueling, Liang Jin
Food and Machinery
Objective: This study aimed to research and develop puffed blueberry dregs indica rice and fruit snack food. Methods: Using indica rice flour and blueberry residue powder as raw materials, three experimental factors including moisture content, extrusion temperature and screw speed were selected, and the expansion degree, anthocyanin content and sensory score were taken as comprehensive indexes. The expansion process was optimized by single factor and orthogonal test, and the antioxidant activity of the expanded products was studied. Results: The optimum process parameters were as follows: the moisture content of the material was 16%, the temperature of the …
Study On Mixing Design And Freezing Resistance Optimization Of Glutinous Rice Balls, Lu Yibei, Du Tongshen, Ma Junhua, Fan Jiong, Yang Hua, Yang Liuming
Study On Mixing Design And Freezing Resistance Optimization Of Glutinous Rice Balls, Lu Yibei, Du Tongshen, Ma Junhua, Fan Jiong, Yang Hua, Yang Liuming
Food and Machinery
Objective:To improve the poor quality of glutinous rice balls during the freezing process. Methods:The appropriate addition amount of sweet potato starch and wheat starch was obtained through single factor experiment, and then the D-optimal mixture experiment was designed by using sweet potato starch, wheat starch and glutinous rice flour as raw materials to improve the sensory quality and texture characteristics of glutinous rice balls. On the basis of the mixture formula, the effect of deep-sea fish antifreeze protein addition on the frost resistance of glutinous rice balls was explored, and the optimal addition amount was obtained. Results:The …
Effects Of Guava Leaf Extract On The Quality And Antioxidant Capacity Of Sugar Free Bread, Liu Jinjin, Zhu Siming, Lu Huiling, Zheng Kaifan, Xu Jialu
Effects Of Guava Leaf Extract On The Quality And Antioxidant Capacity Of Sugar Free Bread, Liu Jinjin, Zhu Siming, Lu Huiling, Zheng Kaifan, Xu Jialu
Food and Machinery
Objective: In order to develop a sugar-free, antioxidant and low-cost bread. Methods: Guava leaf extract and neohesperidin dihydrochalcone were added as functional ingredients to the bread. The specific volume, texture, water retention and free radical scavenging capacity of bread were tested to analyze its quality and antioxidant capacity. Results: There was no obvious linear relationship between the additive amount of the guava leaf extract and the comprehensive quality of the bread, but the additive amount of guava extract was positively correlated with the total phenolic content, DPPH+ and hydroxyl radical scavenging of bread. When the additive amount …
Recent Studies On The Effect Of Ultrasonic Treatment On Food Allergens, Shu Erlian, Niu Bing, Chen Qin
Recent Studies On The Effect Of Ultrasonic Treatment On Food Allergens, Shu Erlian, Niu Bing, Chen Qin
Food and Machinery
Thisreview introduced the food allergens and their sensitization mechanism, and summarized the research progress of peanut, soybean, milk, shrimp, egg and kiwifruit allergens in ultrasound treatment. Moreover, the research direction of ultrasound treatment in reducing food sensitization was also prospected.
Interactions Between Food Polyphenols And Proteins And Their Effects On Protein Characteristics, Xu Mengting, Hao Yanbin, Qi Jianxun, Ding Baomiao, Chen Yonghao
Interactions Between Food Polyphenols And Proteins And Their Effects On Protein Characteristics, Xu Mengting, Hao Yanbin, Qi Jianxun, Ding Baomiao, Chen Yonghao
Food and Machinery
This paper summarizes the research progress on the types of interactions between proteins and polyphenols and their effects on protein characteristics, and prospects the future foods with the coexistence of polyphenols and proteins.
Research Status Of Modern Detection Technology In Automatic Liquor Picking Of Chinese Baijiu, Lin Hui, Zhang Suyi, Zhang Lian, Zhang Liqiang, Zheng Changning
Research Status Of Modern Detection Technology In Automatic Liquor Picking Of Chinese Baijiu, Lin Hui, Zhang Suyi, Zhang Lian, Zhang Liqiang, Zheng Changning
Food and Machinery
This paper mainly summarized the research status of relevant detection technology in automatic liquor picking since the industrial revolution in China, and prospected its research and application. At the same time, the related research results of influencing liquor quality were summarized.
Research Progress On Nutritional Characteristics And Biological Activity Of Bactrian Camel Milk, Zhang Min, Peng Xiaoyu, Gao Yu, Wang Jiaqi, Pan Lina
Research Progress On Nutritional Characteristics And Biological Activity Of Bactrian Camel Milk, Zhang Min, Peng Xiaoyu, Gao Yu, Wang Jiaqi, Pan Lina
Food and Machinery
In this paper, the composition of protein, amino acids, fatty acids, minerals, vitamins and other nutrients in bactrian camel milk was discussed, and the research progress of the biological activities of camel milk and its enzymolysis products such as hypoglycemic, antibacterial, antiviral and antioxidant activities was summarized.
Safety Assessment Of Novel Foods And Food Proteins, Niloofar Moghadam Maragheh
Safety Assessment Of Novel Foods And Food Proteins, Niloofar Moghadam Maragheh
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The global food market needs to grow and supply food demand to feed the growing world population. Alternative food proteins, including novel sources of safe foods and ingredients, are the candidates that could provide more environmentally sustainable choices, animal welfare, and consumers health. Novel foods and food proteins must undergo premarket safety evaluations including allergenicity assessment to reduce the risk of cross-reactivity with known allergens and uncharacterized risk to food allergic individuals. This research addressed the safety assessment of some novel foods and food ingredients using the study of stability of proteins in pepsin and sequence identity analysis in the …