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Articles 1651 - 1680 of 5215
Full-Text Articles in Food Biotechnology
Knowledge-Informed Data-Driven Modeling Of Microbial Inactivation In Food, Steve Zhang, Firnaaz Ahamed, Hyun-Seob Song
Knowledge-Informed Data-Driven Modeling Of Microbial Inactivation In Food, Steve Zhang, Firnaaz Ahamed, Hyun-Seob Song
UNL Student Research Days Posters, Graduate
Prevention of the growth of harmful microorganisms in food products is an important requirement for ensuring food safety and quality. Mathematical models to predict the quantitative changes in microbial populations in food to the variations of environmental conditions are useful tools in this regard. Current approaches that use empirical formulation generate arbitrary forms of model equations, impeding systematic analysis towards identifying key factors governing microbial growth and inactivation in food. To address this challenge, we present a data-driven modeling pipeline that enables automatic discovery of model equations (through parsimonious selection of relevant terms in a pre-built library) without having to …
Fabrication Of Porous Spherical Beads From Corn Starch By Using A 3d Food Printing System, Safoura Ahmadzadeh, Ali Ubeyitogullari
Fabrication Of Porous Spherical Beads From Corn Starch By Using A 3d Food Printing System, Safoura Ahmadzadeh, Ali Ubeyitogullari
Food Science Faculty Publications and Presentations
This study introduces a 3D food printing approach to fabricate spherical starch beads with small sizes and high porosity for the first time. The results illustrated that 3D food printing could generate starch beads in different sizes depending on the nozzle diameter, printing pressure, and ink viscosity. The 3D-printed beads were characterized for their morphology, crystallinity, and textural properties, while the starch-based ink was analyzed for its rheological properties. A suitable printing was attained when viscosity was in the range of 1000–1200 Pa.s at a low shear rate (˂0.1 s−1). Among the starch concentrations (10–15%, w/w) investigated, 15% starch concentration …
Effects Of Thickness Fraction Process On Physicochemical Properties, Cooking Qualities, And Sensory Characteristics Of Long-Grain Rice Samples, Sara E. Jarma Arroyo, Terry J. Siebenmorgen, Han-Seok Seo
Effects Of Thickness Fraction Process On Physicochemical Properties, Cooking Qualities, And Sensory Characteristics Of Long-Grain Rice Samples, Sara E. Jarma Arroyo, Terry J. Siebenmorgen, Han-Seok Seo
Food Science Faculty Publications and Presentations
A process of removing thinner kernels of rough rice, i.e., thickness fraction process, has been suggested as a method for increasing milling yields in the rice industry. This study aimed at determining whether physicochemical properties, cooking qualities, and sensory characteristics of rice samples could be changed by the addition of a thickness fraction into the rice process stream. Each of four long-grain rice cultivar lots was assigned into two groups: unfractionated and thickness-fractionated. For the thickness-fractionated group, thin rice kernels (
Practices Of Vitamin D Supplementation Leading To Vitamin D Toxicity: Experience From A Low-Middle Income Country, Siraj Muneer, Imran Siddiqui, Hafsa Majid, Nawazish Zehra, Lena Jafri, Aysha Habib
Practices Of Vitamin D Supplementation Leading To Vitamin D Toxicity: Experience From A Low-Middle Income Country, Siraj Muneer, Imran Siddiqui, Hafsa Majid, Nawazish Zehra, Lena Jafri, Aysha Habib
Department of Pathology and Laboratory Medicine
Introduction: The trend of prescribing VD preparations for nonspecific body aches and self-medication has increased significantly. The importance of vitamin D toxicity (VDT) has been underestimated and under recognized. This study was done to determine the frequency toxicity (>150 ng/ml) in subjects for 25-hydroxyvitamin D (25OHD) and evaluate the vitamin D (VD) supplements used by these subjects.
Methodology: This descriptive cross-sectional study was conducted at the Section of Chemical Pathology, Aga Khan University Hospital Karachi from April 2020 to March 2021. Subjects with 25OHD toxicity were contacted and information related to history of calcium and VD supplementation were collected. …
Getting To The Root Cause: The Genetic Underpinnings Of Root System Architecture And Rhizodeposition In Sorghum, Farren Smith
Getting To The Root Cause: The Genetic Underpinnings Of Root System Architecture And Rhizodeposition In Sorghum, Farren Smith
Graduate Theses, Dissertations, and Problem Reports (ETD)
Plants are some of the most diverse organisms on earth, consisting of more than 350,000 different species. To understand the underlying processes that contributed to plant diversification, it is fundamental to identify the genetic and genomic components that facilitated various adaptations over evolutionary history. Most studies to date have focused on the underlying controls of above-ground traits such as grain and vegetation; however, little is known about the “hidden half” of plants. Root systems comprise half of the total plant structure and provide vital functions such as anchorage, resource acquisition, and storage of energy reserves. The execution of these key …
Changes Of Volatile Flavor Compounds In Lemon Pulp During Vacuum Freezing, Wang Hai-Ou, Duan Xiao-Jie, Wu Yu-Long, Ben Ai-Ling, Zhang Wei, Hua Chun
Changes Of Volatile Flavor Compounds In Lemon Pulp During Vacuum Freezing, Wang Hai-Ou, Duan Xiao-Jie, Wu Yu-Long, Ben Ai-Ling, Zhang Wei, Hua Chun
Food and Machinery
Objective： The variation characteristics of volatile flavor compounds in lemon pulp during vacuum freezing were investigated in this study, aiming to provide theoretical guidance for the regulation of the volatile flavor quality of the vacuum frozen lemon pulp. Methods： The analysis technologies of the electronic nose （E-nose） and gas-mass spectrometry （GC-MS） were employed to measure the volatile flavor compounds in fresh samples and frozen samples after 10, 20, and 30 minutes of vacuum-freezing, respectively. Results： The results showed that E-nose could be used to analyze different types of volatile flavor compounds in lemon pulp. The samples with different freezing time …
Comparison Of Taste And Aroma Components Between Whole Passion Fruit And Fruit Juice Fermented Wine, Hu Lai-Li, Qin Li-Kang, Wang Yu-Zhu
Comparison Of Taste And Aroma Components Between Whole Passion Fruit And Fruit Juice Fermented Wine, Hu Lai-Li, Qin Li-Kang, Wang Yu-Zhu
Food and Machinery
Objective: This study aimed to promote the quality of passion fruit wine. Methods: Passion fruit wine was brewed with whole passion fruit and juice as raw materials, and the contents of organic acids, amino acids and volatile compounds were measured respectively. Then the flavor components of passion fruit wine were evaluated by combining the results of electronic tongue test. Results: The main organic acids in the two fermented passion fruit wines were tartaric acid, citric acid, lactic acid and malic acid, while the content of the first three organic acids in whole fruit wine was significantly higher than that in …
Effect Of Degree Of Milling On Volatile Compounds Of Indica Rice After Cooking, Wu Yong-Kang, Lin Qin-Lu, Jiang Zhi-Rong, Chen Chen, He Yi-Rong, Li Jiang-Tao, Cheng Yun-Hui, Ding Yu-Qin
Effect Of Degree Of Milling On Volatile Compounds Of Indica Rice After Cooking, Wu Yong-Kang, Lin Qin-Lu, Jiang Zhi-Rong, Chen Chen, He Yi-Rong, Li Jiang-Tao, Cheng Yun-Hui, Ding Yu-Qin
Food and Machinery
Objective: This study aimed to investigate the effect of milling rate on the composition of volatile substances in indica rice. Methods: Indica rice with the ideal milling rate of 0%～14% was prepared from indica rice " Longkezao 1", and the effect of milling degree on the sensory quality of indica rice after cooking was investigated. The volatiles of indica rice after cooking were determined by gas chromatography-ion mobility spectrometry （GC-IMS）. The differences of volatiles of rice with different milling rates were analyzed by fingerprinting and multivariate statistics. Results: The highest sensory scores were obtained for indica rice at a milling …
Effect Of L-Theanine On Intestinal Immunity Of Rats Under Resistant Starch Feeding, Qu Qing-Yun, Xu Wei, Hu Yuan, Li Yin-Hua, Gong Zhi-Hua, Xiao Wen-Jun
Effect Of L-Theanine On Intestinal Immunity Of Rats Under Resistant Starch Feeding, Qu Qing-Yun, Xu Wei, Hu Yuan, Li Yin-Hua, Gong Zhi-Hua, Xiao Wen-Jun
Food and Machinery
Objective: This study aimed to explore the effect of L-theanine on intestinal immunity of rats under resistant starch feeding. Methods: Different doses of L-theanine [100, 300, 500 mg/（kg·d）] was performed for 28 days in 4-week-old SD male rats by filling the stomach once daily under resistant starch feeding, in order to investigate the regulation of resistant starch combined with L-theanine on intestinal immunity. Results: The results were shown as follows the medium and high dose groups of L-theanine significantly increased the weight of rats, and improved the activities of ileum SOD, GSH-Px with reducing the content of MDA under resistant …
Changes Of Proteolysis And Microstructure Of Dapanji During The Stir-Fried And Stewed Processing, Zhao Dian-Bo, Li Jun-Guang, Liu Hong-Li, Bai Yan-Hong
Changes Of Proteolysis And Microstructure Of Dapanji During The Stir-Fried And Stewed Processing, Zhao Dian-Bo, Li Jun-Guang, Liu Hong-Li, Bai Yan-Hong
Food and Machinery
Objective: It was expected to provide guidance for the improvement of production technology and standardization of industrial production of dapanji. Methods: The intelligent frying machine was used to make Dapanji according to the traditional frying and stewing technique. The contents of free amino acid were measured by amino acid analyzer, Kjeldahl method was used to measure the content of total nitrogen and non-protein nitrogen, the degradation of myofibrillar protein and the transform of microstructure in Dapanji during the stir-fried and stewed processing were investigated by the SDS-PAGE and Scanning electron microscope. Results: The results indicated that the content of free …
The Effect On Nutritional Value And Non-Volatile Flavor Substance Content Of Pleurotus Eryngii With Fermentable Corn Steep Liquor, Li Jing, Zheng Xi-Qun, Liu Xiao-Lan
The Effect On Nutritional Value And Non-Volatile Flavor Substance Content Of Pleurotus Eryngii With Fermentable Corn Steep Liquor, Li Jing, Zheng Xi-Qun, Liu Xiao-Lan
Food and Machinery
Objective: In order to improve the comprehensive utilization value of corn steep liquor, fermentable corn steep liquor was used to partially replace bran for cultivation of Pleurotus eryngii. Methods: 6 percent of the nitrogen source in the traditional matrix was replaced by fermentable corn steep liquor in the cultivation of P. eryngii, and the differences in non-volatile flavor composition and nutritional value were analyzed by measuring the content and composition of free amino acids, organic acids, soluble glycol, 5'-nucleotides. Results: The results showed that the chemical scores of P. eryngii amino acids were 50.31 and 48.93, the BV values were …
Determination Of Water-Soluble Vitamins In Infant Milk Powder By Isotope Dilution Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Huang Shui-Lin, He Ming
Determination Of Water-Soluble Vitamins In Infant Milk Powder By Isotope Dilution Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Huang Shui-Lin, He Ming
Food and Machinery
Objective: An ultra performance liquid chromatography-tandem mass spectrometry method was established for the simultaneous determination of multiple water-soluble vitamins in infant milk powder by isotope dilution coupled with ultrasonic extraction. Methods: Sample was dissolved in warm water, then extracted by ultrasonic and adjusted to pH 4.6 with hydrochloric acid and sodium hydroxide. After high-speed centrifugation, finally detected by Ultra Performance Liquid Chromatography-tandem Mass Spectrometry (UPLC-MS/MS). The ionization was carried out in the positive ion mode of the Electrospray Ionization Source (ESI), and the target fragment ions were collected in the Multiple Reaction Monitoring (MRM) mode. Results: The internal standard curve …
Risk Assessment Model Of Grain Resources Based On Ahp And Random Forest Regression Algorithm, Chen Zhuo, Ding Li, Cao Tian-Hong, Cheng Yun-Hui, Wen Li, Xu Zhou, Chen Mao-Long, Jiao Ye, Li Hong-Hui
Risk Assessment Model Of Grain Resources Based On Ahp And Random Forest Regression Algorithm, Chen Zhuo, Ding Li, Cao Tian-Hong, Cheng Yun-Hui, Wen Li, Xu Zhou, Chen Mao-Long, Jiao Ye, Li Hong-Hui
Food and Machinery
Objective: To ensure the consumption safety of grain resources. Methods: According to the relevant national standards, eight chemical pollutants, such As cadmium （Cd）, arsenic （As）, lead （Pb）, chromium （Cr）, aflatoxin （AFs）, fumonisin （FB）, zearalenone （ZEN） and deoxynivalenone （Don）, were identified as the risk assessment indexes of grain quality and safety, and the entropy weight method was adopted. At the same time, taking the data of evaluation index as the input of risk assessment model, four machine learning algorithms, namely, random forest regression （LR）, support vector machine regression （SVM）, BP neural network regression （BP） and K-nearest neighbor regression （KNN）, are selected …
Research On The Governance Of Food Safety Network Rumors In The New Media Environment, Wang Jian, Peng Qiao
Research On The Governance Of Food Safety Network Rumors In The New Media Environment, Wang Jian, Peng Qiao
Food and Machinery
This article focuses on the three governance bodies of the government, new media platforms, and the public. From the perspectives, they discussed the governance of food safety network rumors in the new media environment, and put forward specific governance strategies.
The Applicable Mechanism Of Joint Infringement And Joint Liability In Food Safety Civil Public Interest Litigation, Zeng Li
Food and Machinery
The application of joint and several liability for joint infringement in food safety civil public interest litigation in China’s judicial practice was discussed, and on this basis, the existing problems were clarified. Then a perfect path was proposed to be distinguishing between collusion-type joint tort true joint and several liability and non-collusion-type joint infringement. Joint infringement real joint and several liability and non-conspiracy joint infringement are not real joint liability, and the litigation strategy is selected according to the different methods of public interest litigation. At the same time, it is necessary to recognize the applicable value of punitive damages …
International Experience And Enlightenment Of Legal Regulation Of Genetically Modified Food Risk, Liu Li-Xia
International Experience And Enlightenment Of Legal Regulation Of Genetically Modified Food Risk, Liu Li-Xia
Food and Machinery
The legal regulation system of genetically modified food risk in the United States, the European Union, Japan, Australia and other countries is quite different. Through comparative analysis, it is helpful to study the reasons of the system differences and to improve the legal regulation of genetically modified food risk in China.
Design Of Walnut Belt Continuous Dryer Based On Fluent, Wei Xin-Long, Li San-Ping, Wu Li-Guo, Du Jia-Bao
Design Of Walnut Belt Continuous Dryer Based On Fluent, Wei Xin-Long, Li San-Ping, Wu Li-Guo, Du Jia-Bao
Food and Machinery
Objective: In view of the lack of small continuous walnut drying equipment in the market, a small walnut belt continuous dryer was designed. Methods: Based on the theory of gas-solid heat transfer, the heat fluid solid coupling model in the drying device was established, and the two-dimensional and three-dimensional simulation analysis was carried out with fluent to obtain the distribution and change law of gas temperature field in the drying device and walnut temperature field; By changing the top of the drying chamker from flat top to 30°, build a drying test platform for drying test, compare the test data …
Improvement Of Security Seal Gluing System In Yb25 Soft Packer, He Ren, Tian Jing, He Sheng-Yue, Tian Sen, Li Wei
Improvement Of Security Seal Gluing System In Yb25 Soft Packer, He Ren, Tian Jing, He Sheng-Yue, Tian Sen, Li Wei
Food and Machinery
Objective: To solve the problem of sealing glue overflow in YB25 Soft box Packer. Methods: Through improving the sealing and gluing system, a fan-shaped gluing wheel with intermittent gluing function was designed, and combined with the improved transmission system to meet its phase requirements. Results: The improved seal label gluing system realized controllable gluing length, the quality defect rate was reduced to 0%, and the monthly maintenance time was reduced by 146 minutes. Conclusion: The improved gluing system runs stably and effectively solves the quality defect of YB25 soft box cigarette packaging label glue overflow.
Design Of On-Line Detection Device For Cut Tobacco Structure, Wu Wen-Qiang, Li Jun, Chen Long, Jin Yong, Liu Bin, Zhong Ke-Jun, Mao Wei-Jun, Wang Yin-Bin, Xu Wen-Wu
Design Of On-Line Detection Device For Cut Tobacco Structure, Wu Wen-Qiang, Li Jun, Chen Long, Jin Yong, Liu Bin, Zhong Ke-Jun, Mao Wei-Jun, Wang Yin-Bin, Xu Wen-Wu
Food and Machinery
Objective: Solves the problem that the off-line detection method is adopted in the current cut tobacco structure detection, and the detection result lags behind. Methods: Using the air separation dilution method and image intelligent recognition technology, the cut tobacco structure was detected in the air separation room of the silk production line, the length, width and area of cut tobacco were detected online, and the proportion of whole and broken cut tobacco was counted. Results: By comparing the existing off-line detection instruments for cut tobacco structure. The detection device had high measurement accuracy and good stability, and could truly reflect …
Research On Packaging Design Innovation Of Chongqing Hot Pot Under Single Economy, Zhang Da-Lu, Tang Lan-Ling
Research On Packaging Design Innovation Of Chongqing Hot Pot Under Single Economy, Zhang Da-Lu, Tang Lan-Ling
Food and Machinery
Chongqing hot pot has seized the tide of “single economy” and changed the dining form of hot pot with many people eating, and then broke the traditional consumption scene of hot pot. The packaging of Chongqing hot pot gradually developed to miniaturization and convenience and reflected the emotional resonance with consumers in the packaging. Moreover, it presented the social attributes of the packaging, and met the consumption needs of consumers. “Single economy” and chongqing hot pot, the two completely different attributes of the individual integration, promote the future development of Chongqing hot pot packaging design.
Flat Design Style And “National Tide” Trend In Light Food Packaging, Xu Hai-Bo, Wu Yu-Qing
Flat Design Style And “National Tide” Trend In Light Food Packaging, Xu Hai-Bo, Wu Yu-Qing
Food and Machinery
Analyzed the current situation of the light food market, expounded the flat design style and expression of light food packaging, proposed that the "national tide" culture fits the aesthetic orientation of the new generation of consumers in the light food market, and looked forward to the light food market The integration trend of "national tide" culture and flat design style in the packaging design process.
Localization Tendency And Correction Of Chinese Cultural Characteristics In Export Food Packaging, Yang Mei-Jun
Localization Tendency And Correction Of Chinese Cultural Characteristics In Export Food Packaging, Yang Mei-Jun
Food and Machinery
The localization tendency of Chinese cultural characteristics in export food packaging can be effectively corrected from the dimensions of accurately expressing Chinese cultural characteristics, strengthening deep integration into Chinese cultural characteristics, and deeply cultivates the application thickness of elements with Chinese cultural characteristics.
Construction Of Quality Change And Oxidation Kinetics Model Of Lard During Storage, Liu Shan-Shan, Shen Yue, Huang Xian-Qing, Meng Shao-Hua, Song Lian-Jun, Zhao Jian-Sheng, Qiao Ming-Wu
Construction Of Quality Change And Oxidation Kinetics Model Of Lard During Storage, Liu Shan-Shan, Shen Yue, Huang Xian-Qing, Meng Shao-Hua, Song Lian-Jun, Zhao Jian-Sheng, Qiao Ming-Wu
Food and Machinery
Objective: In order to understand the influence of different storage temperatures on lard oxidation, a temperature-based lard oxidation kinetic model was constructed to realize the rapid prediction of temperature-based lard quality. Methods: Stored the lard at 50, 60, 70 ℃. During lard storage, the peroxide value （POV） of lard fat, Thiobarbituric acid value （TBARs） and acid value （acid value, AV） and other indicators were regularly measured, and the oxidation kinetic model between each indicator and storage temperature and storage time was established. Results: Under the same temperature, the oxidation degree of lard deepened with the increase of time, and the …
Effect Of Perilla Extract On The Oxidative Stability Of Schizochytrium Oil, Lin Rong-Fang, Gao Li-Wei, Xu Meng-Hao, Zhao Xiang-Zhong
Effect Of Perilla Extract On The Oxidative Stability Of Schizochytrium Oil, Lin Rong-Fang, Gao Li-Wei, Xu Meng-Hao, Zhao Xiang-Zhong
Food and Machinery
Objective: The effect of perilla extract on the stability of Schizochytrium oil was investigated. Methods: With peroxide value, malondialdehyde value, anisidine value, and conjugated diene value as evaluation indicators, the effects of different concentrations of perilla extract, 0.04% tea polyphenols and 0.02% TBHQ on the oxidation stability of Schizochytrium oil was explored by forced oxidation method, respectively. A gas-mass spectrometry was used to detect the changes of fatty acid composition in Schizochytrium oil. Results: After 15 d of forced oxidation, the content of unsaturated fatty acids in the 0.10% perilla extract group was increased by 16.91%, compared to the blank …
Apple Surface Defect Detection Method Based On Fusion Of Infrared And Visible Images, Wang Yun-Peng, Si Hai-Ping, Song Jia-Zhen, Wan Li
Apple Surface Defect Detection Method Based On Fusion Of Infrared And Visible Images, Wang Yun-Peng, Si Hai-Ping, Song Jia-Zhen, Wan Li
Food and Machinery
Objective: To solve the current situation of manual screening in most cases of Chinese apple classification. Methods: The infrared and visible image fusion algorithm based on multi-scale transformation was used to fuse the collected visible image and infrared image of the apple to obtain a more intuitive fusion image with defect characteristics, and performed image preprocessing operations on the image to obtain a binary value. The image data set was transformed, and then the AlexNet model of the convolutional neural network was used to train, verify and detect the previous Apple surface defect data set. Results: The detection method has …
Fatty Acid Composition Analysis And Antioxidant Activity Of Watermelon Seed Oil, Pan Peng-Hui, Luo Wei-Qiang, Mo Dan, Pang Xiao
Fatty Acid Composition Analysis And Antioxidant Activity Of Watermelon Seed Oil, Pan Peng-Hui, Luo Wei-Qiang, Mo Dan, Pang Xiao
Food and Machinery
Objective: This study focused on the fatty acid composition and antioxidant activity of watermelon seed oil. Methods: The watermelon seed oil was extracted by Soxhlet extraction from the watermelon seed, then the watermelon seed oil was esterified. Thereafter, the components and the contents of watermelon seed oil were analyzed and detected used the method of gas chromatography-mass spectrometry (GC-MS), and the antioxidant activity of watermelon seed oil was studied by measuring its ability to reduce iron ions and scavenge DPPH radical, hydroxyl radical and superoxide anion. Results: The results of GC-MS showed that there were 6 fatty acids in watermelon …
Preparation Of Schizonepeta Polysaccharide And Its Effect On Antimicrobial Activity Of The Juice Of Lily Schizonepeta Pear, Cao Yang, Zhang Li-Fang, Jia Chun-Feng
Preparation Of Schizonepeta Polysaccharide And Its Effect On Antimicrobial Activity Of The Juice Of Lily Schizonepeta Pear, Cao Yang, Zhang Li-Fang, Jia Chun-Feng
Food and Machinery
Objective: The preparation of polysaccharide from Schizonepeta tenuifolia and its effects on the antibacterial activity of the juice of lily-schizonepeta -pear were studied, in order to expand its application in drinks. Methods: The optimal preparation technology of polysaccharide from S. tenuifolia was studied by orthogonal test. The effect of schizonepeta polysaccharide on antimicrobial activity of the juice of lily-schizonepeta -pear was determined by filter paper disc-agar diffusion method. Results: The results showed that the optimal extraction conditions of schizonepeta polysaccharide were as follows: solid-liquid ratio 1∶30 (g/mL), temperature 60 ℃, extraction time 2 h. The extraction yield of polysaccharide was …
Extraction Process Optimization, Composition Analysis Of Volatile Oil From Perilla Frutescens Leaf And Its Antioxidant Activity, Qi Fu-You, Jian Shun-Hua, Liu Yin, Duan Li-Ping, Wu Zhao
Extraction Process Optimization, Composition Analysis Of Volatile Oil From Perilla Frutescens Leaf And Its Antioxidant Activity, Qi Fu-You, Jian Shun-Hua, Liu Yin, Duan Li-Ping, Wu Zhao
Food and Machinery
Objective: The research aimed to optimize the supercritical CO2 extraction process of volatile oil from Perilla frutescens leaf and enhance the practical value of Perilla frutescens. Methods: The optimal parameters for extraction of volatile oil from Perilla frutescens leaf was predicted by single factor experiments （extraction pressure, extraction temperature, extraction time and CO2 flow） and response surface methodology. Then the gas chromatography-mass spectrometry （GC-MS） was applied to determine the chemical components of volatile oil from Perilla frutescens leaf. In addition, its antioxidant activity was explored with the scavenging capacity on DPPH· and ·OH radicals. Results: The optimal process …
Study On Processing Technology Of Chili Flavor Beef Tallow And Its Volatile Compounds Analysis, Li Dong, He Xin-Yi, Li Yun, Yao Di
Study On Processing Technology Of Chili Flavor Beef Tallow And Its Volatile Compounds Analysis, Li Dong, He Xin-Yi, Li Yun, Yao Di
Food and Machinery
Objective: To expand the application of beef tallow, optimize the technology of chili-flavored beef tallow, study the extraction process, and provide technical support for the processing and application of beef tallow. Methods: The effects of mass ratio, heating temperature and heating time on the quality of chili-flavored beef tallow were studied by using acid value and peroxide value as indexes. The physical and chemical indexes and volatile components in the extraction process were also systematically studied. Results: The results showed that the quality and chili-flavored beef tallow was better under the conditions of mass ratio of 20∶100, heating temperature of …
Preparation Technology Optimization And Quality Analysis Of Sugarcane Molasses Cooking Wine, Wu De-Guang, Hu Zhi-Hui, Liu Guang-Xin, Shi Wei
Preparation Technology Optimization And Quality Analysis Of Sugarcane Molasses Cooking Wine, Wu De-Guang, Hu Zhi-Hui, Liu Guang-Xin, Shi Wei
Food and Machinery
Objective: A new cooking wine was developed using sugarcane molasses as raw material. Methods: The single factor experiment was used to investigate the optimal composition of yeast mash in the brewing process, and the molasses fermented wine was used as liquor base of cooking wine, prepared in a 5 L automated fermenter under the optimized process condition. The optimal decolorization conditions of activated carbon were screened by using orthogonal test, while the single factor experiment was used to determine the optimal added proportion of the flavoring agents. Results: The optimal composition of the yeast mash in the brewing process of …