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Articles 2191 - 2220 of 5215
Full-Text Articles in Food Biotechnology
Study On The Sensitization Of Glycated Parvalbumin From Alaska Pollock During Simulated Digestion, Zhang Min, Tu Zong-Cai, Wang Hui, Liu Jun, Hu Yue-Ming
Study On The Sensitization Of Glycated Parvalbumin From Alaska Pollock During Simulated Digestion, Zhang Min, Tu Zong-Cai, Wang Hui, Liu Jun, Hu Yue-Ming
Food and Machinery
Indirect competition ELISA, high performance liquid chromatography and other techniques were used to study the sensitization and structural changes of glycosylated pollock albumin (PV) during simulated digestion in vitro. The results showed that th
Effect Of Hammering Process On Gel Properties Of Beef Gel, Sun Lu, Huang Qun, Tang Dao-Bang, Chen Shu-Peng, Cheng Jing-Rong
Effect Of Hammering Process On Gel Properties Of Beef Gel, Sun Lu, Huang Qun, Tang Dao-Bang, Chen Shu-Peng, Cheng Jing-Rong
Food and Machinery
Based on different hammering time, contrasted with the beating sample, the effects of hammering on the quality of beef gel were analyzed by measuring rheological properties, cooking loss rate, texture properties, salt soluble protein content, protein oxid
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons, Li Jie, Tang Xiang-Yang, Yu You-Gui, Wu Qiang, Zhu Dong-Cai, He Hong-Mei
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons, Li Jie, Tang Xiang-Yang, Yu You-Gui, Wu Qiang, Zhu Dong-Cai, He Hong-Mei
Food and Machinery
To study on the characteristics of condition of the fermenting grain entering the cellar and the original spirits of Lidu Texiang liquor in different seasons, the fermented temperature, moisture, acidity, starch and alcohol content of the fermenting grain
Screening, Identification And Fermentation Performance Of A High-Yield Yeast From Fermented Grains Of Dukang Wine, Liu Jian-Xue, Liu Jin-Ke, Li Xuan, Han Si-Hai, Li Pei-Yan, Xu Bao-Cheng, Guo Jin-Ying, Luo Deng-Lin
Screening, Identification And Fermentation Performance Of A High-Yield Yeast From Fermented Grains Of Dukang Wine, Liu Jian-Xue, Liu Jin-Ke, Li Xuan, Han Si-Hai, Li Pei-Yan, Xu Bao-Cheng, Guo Jin-Ying, Luo Deng-Lin
Food and Machinery
The yeast was isolated from the strong flavor wine fermented grains by plate culture method, and the ester-producing yeast with good tolerance was screened, through morphological characteristics, physiological and biochemical tests, and molecular biology
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet, Li Dan-Dan, Jiang Ting-Ting, Zhang Yan, Luo Zhang
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet, Li Dan-Dan, Jiang Ting-Ting, Zhang Yan, Luo Zhang
Food and Machinery
Lactobacillus in yak ghee at different altitudes in Tibet was screened through tolerance index of resistance to acid, hydrogen peroxide, and antioxidant indicators of scavenging capacity of DPPH free radicals, OH free radicals and superoxide anions
Effect Of Frying Time On Sensory Evaluation And Electronic Nose Analysis Of Lipu Taro, Su Ke-Zhen, Luo Yang-He, Li Xiao-Chun, Li Guan-Li
Effect Of Frying Time On Sensory Evaluation And Electronic Nose Analysis Of Lipu Taro, Su Ke-Zhen, Luo Yang-He, Li Xiao-Chun, Li Guan-Li
Food and Machinery
The flavor characteristics of Lipu’s taro at different frying times (0.0, 1.0, 1.5, 2.0, 2.5, 3.0 min) were study based on sensory evaluation and electronic nose technique. Change values for each response sensor were observed by radar chart and Loading An
Analysis Of Fatty Acids In The Muscle Of 8 Species Of Needlefish, Zhuang Hai-Qi, Liu Jiang-Qin, Zhong Yu, Cui Liao, Luo Hui
Analysis Of Fatty Acids In The Muscle Of 8 Species Of Needlefish, Zhuang Hai-Qi, Liu Jiang-Qin, Zhong Yu, Cui Liao, Luo Hui
Food and Machinery
The fatty acid contents in muscle of eight species of needlefish were determined and compared for the development and utilization of the marine resource. In autumn and winter, 8 species of needlefish were collected from Zhanjiang sea area, including He
Study On The Farinograph Properties Of Five Kinds Of Coarse Cereals, Yan Mei-Jiao, Li Yun-Long, He Yong-Ji, Yi Xin, Sun Yuan-Lin, Zhao Lin
Study On The Farinograph Properties Of Five Kinds Of Coarse Cereals, Yan Mei-Jiao, Li Yun-Long, He Yong-Ji, Yi Xin, Sun Yuan-Lin, Zhao Lin
Food and Machinery
The flour properties of oats, barley, tartary buckwheat, sweet buckwheat and quinoa were analyzed, including the content of broken starch and amylose, particle size distribution, dough rheological properties and hydration properties. The results showed th
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed, Song Zhao-Jun, Wang Feng-Lei, Zhao Gong-Ling, Feng Xiao-Han, Ding Ke
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed, Song Zhao-Jun, Wang Feng-Lei, Zhao Gong-Ling, Feng Xiao-Han, Ding Ke
Food and Machinery
Analyzed the nutritional value and antioxidant capacity of Shepherd’s purse seed. There were many kinds of nutrients in the seed of Shepherd’s purse. The content of crude fat ranked the first with 37.6 g/100 g, and among the crude fat, un
Preparation Of Conductive Hydrogels With In Situ Polumerization Of Hemicellulose-Based Polypyrrole, Zhang Xu, Sun Hui, Fan Bao-Min, Yang Biao
Preparation Of Conductive Hydrogels With In Situ Polumerization Of Hemicellulose-Based Polypyrrole, Zhang Xu, Sun Hui, Fan Bao-Min, Yang Biao
Food and Machinery
The hemicellulose hydrogel was used as the matrix to adsorb pyrrole monomer which undergoes in situ polymerization by chemical oxidation to form polypyrrole to produce the composite hydrogel with conductive properties. The chemical structure and microstru
Rapid Non-Destructive Testing Of Vegetable Oil Adulterated With Fried Animal Oil By Nirs, Li Juan, Huang Mu-Hua, Yan Yi-Bo, Liang Shu-Yu
Rapid Non-Destructive Testing Of Vegetable Oil Adulterated With Fried Animal Oil By Nirs, Li Juan, Huang Mu-Hua, Yan Yi-Bo, Liang Shu-Yu
Food and Machinery
A quantitative model of vegetable oil adulterated with fried animal oil has been established based on near infrared reflectance (NIRS) and chemometrics. A spectroradiometer was used for collecting spectra collected in 10 000~4 000 cm-1. The NIR
Determination Of Ten Phytotoxins In Botany Solid Beverage By Ultra High Performance Liquid Chromatography Coupled With Quechers, Zhang Peng-Fei
Determination Of Ten Phytotoxins In Botany Solid Beverage By Ultra High Performance Liquid Chromatography Coupled With Quechers, Zhang Peng-Fei
Food and Machinery
In order to ensure the quality and safety of plant solid beverages, and increase the basis for export, a new experimental method was built for the determination of ten phytotoxins, including protostemonine, thujone, coumarin, berberine hydrochloride, safr
Social Supervision Mechanism Of Food Safety Management In China, Tang Zhang-Yuan
Social Supervision Mechanism Of Food Safety Management In China, Tang Zhang-Yuan
Food and Machinery
The social supervision mechanism in China's tourism food safety governance mainly includes three forms: consumer rights protection supervision, social organization supervision and industry self-discipline supervision. However, in the practical operation o
Lightweight Design Of Wheat Peeler Rotor, Zhao Zhi-Xin, Xue Xu-Dong, Ren Jiang-Hao, Li Tuo-Lei, Zhang Chang-Ming
Lightweight Design Of Wheat Peeler Rotor, Zhao Zhi-Xin, Xue Xu-Dong, Ren Jiang-Hao, Li Tuo-Lei, Zhang Chang-Ming
Food and Machinery
According to the loads characteristics and working requirements of the rotor structure of the wheat peeler, the objective function, the design weight of the rotor, was solved under the constraints of input variables and state variables, here the structura
Design And Analysis Of Double Deck Unmanned Vending Meal Storage Cabinet, Xi Wei-Wei, Sha Jie, Jian Yang-Yang, Wu Zong-Qing, Qi Guang-Yu
Design And Analysis Of Double Deck Unmanned Vending Meal Storage Cabinet, Xi Wei-Wei, Sha Jie, Jian Yang-Yang, Wu Zong-Qing, Qi Guang-Yu
Food and Machinery
In view of the fact that the automatic meal-selling equipment in the market is not convenient enough and efficient, a double-layer unmanned vending storage cabinet equipment is designed. The equipment was composed of two parts: a food storage device and a
The Design Of Auto-Cleaning Equipment For Cigarette Assembling Device In Zj116a Cigarette Maker, Pan Heng-Le, Feng Xiong-Wei, Wang Jun
The Design Of Auto-Cleaning Equipment For Cigarette Assembling Device In Zj116a Cigarette Maker, Pan Heng-Le, Feng Xiong-Wei, Wang Jun
Food and Machinery
A new auto-cleaning equipment was designed and applied to the ZJ116A cigarette maker to reduce the frequency caused by “rolling plate jam” and solve the difficulty of cleaning up. The new device cleans the surface of the rolling drum with a brush driven b
Antibacterial Effect Of Phenolic Acid On Shewanella Putrefaciens From Aquatic Product, Zhu Jin-Shuai, Li Qiu-Ying, Yu Xin-Rui, Sun Tong, Li Jian-Rong
Antibacterial Effect Of Phenolic Acid On Shewanella Putrefaciens From Aquatic Product, Zhu Jin-Shuai, Li Qiu-Ying, Yu Xin-Rui, Sun Tong, Li Jian-Rong
Food and Machinery
Compared the antibacterial activities of three phenolic acids (gallic acid, protocatechuic acid, and chlorogenic acid) against S. putrefaciens, and investigated the antibacterial effects of gallic acid on S. putrefaciens by means of scanning electron micr
Effects Of Vacuum-Freeze Drying On The Antioxidant Activity And Phenolic Contents Of Different Chrysanthemum Flowers, Yu Xin-Ke, Ming Jian, Zhi Ling, Li Wei-Zhou, Yan Hui-Ming, Wang Qi-Ming, Zhao Ji-Chun
Effects Of Vacuum-Freeze Drying On The Antioxidant Activity And Phenolic Contents Of Different Chrysanthemum Flowers, Yu Xin-Ke, Ming Jian, Zhi Ling, Li Wei-Zhou, Yan Hui-Ming, Wang Qi-Ming, Zhao Ji-Chun
Food and Machinery
To investigate the effect of vacuum freeze drying on phenolic content and in vitro antioxidant activity of four varieties of Chrysanthemum, including Dendranthemamorifolium(Ramat.) Tzvel., Florists Chrysanthemum, Bellis perennis L., a
Studies On The Component Analysis And Immune Activities Of Ophiocordyceps Lanpingensis Polysaccharides, Ke Ying-Mei, Zhou Shu-Bo, Ge Feng, Yu Hong
Studies On The Component Analysis And Immune Activities Of Ophiocordyceps Lanpingensis Polysaccharides, Ke Ying-Mei, Zhou Shu-Bo, Ge Feng, Yu Hong
Food and Machinery
The polysaccharides was extracted from O. lanpingens, and the molecular weight, monosaccharide composition and functional group characteristics were analyzed. Furthermore, the effect of O. lanpingensis polysaccharides on immunity was investi
Optimization Of Fermentation Process And Antioxidant Activity Of Peony Seed Meal Soy Sauce, Hu Yi, Yu Hong-Peng, Wu Ke-Gang, Liu Xiao-Li
Optimization Of Fermentation Process And Antioxidant Activity Of Peony Seed Meal Soy Sauce, Hu Yi, Yu Hong-Peng, Wu Ke-Gang, Liu Xiao-Li
Food and Machinery
This paper used single factor and response surface analysis to optimize the fermentation process of peony seed meal soy sauce, and the antioxidant activity of peony seed meal soy sauce was studied. The result showed that the establishment of regression mo
Enzymatic Breaking-Extraction And Characterization Of Protein From Rape Bee Pollen, Wang Ling-Bo, Zhu Song, Chen Shang-Wei
Enzymatic Breaking-Extraction And Characterization Of Protein From Rape Bee Pollen, Wang Ling-Bo, Zhu Song, Chen Shang-Wei
Food and Machinery
The bee pollen of oilseed rape was used to investigate the effect of enzymatically breaking the wall for protein extraction, and the optimal conditions of the extraction were determined by single factor test and response surface analysis. After mixing 2.5
Comparative Analysis Of Total Flavonoids, Total Polyphenols And Antioxidant Properties In Different Varieties Of Hulless Barley, Xia Chen, Xiang Zhuo-Ya, Zhu Yong-Qing, Deng Jun-Lin, Yang Kai-Jun, Liu Ting-Hui, Chen Jian, Lin Chang-Bin, Li Ke, Zhao Xu-Zhu
Comparative Analysis Of Total Flavonoids, Total Polyphenols And Antioxidant Properties In Different Varieties Of Hulless Barley, Xia Chen, Xiang Zhuo-Ya, Zhu Yong-Qing, Deng Jun-Lin, Yang Kai-Jun, Liu Ting-Hui, Chen Jian, Lin Chang-Bin, Li Ke, Zhao Xu-Zhu
Food and Machinery
The total flavonoid content, total polyphenols content and their antioxidant activities in eleven variety of hulless barley were determined and analyzed. Significant differences were found in active ingredients in hulless barley among different varieties
Effects Of Different Extraction Methods On Yield And Antioxidant Activity Of Lotus Leaves Polysaccharide, Xing Ying, Jing Yan-Fang
Effects Of Different Extraction Methods On Yield And Antioxidant Activity Of Lotus Leaves Polysaccharide, Xing Ying, Jing Yan-Fang
Food and Machinery
The effects of four extraction methods, which include hot water extraction, ultrasonic extraction, enzyme extraction and alkali extraction on the yield, structure and antioxidant activity of crude polysaccharide of lotus leaf were investigated. The result
A Study On The Preparation Of Essential Oil Of Lapsang Souchong With Macroporous Resins And Its Antioxidant Activity, He Li-Qin, Wang Cai-Nan, Liu Zhi-Bin, Zhang Chen, Zhang Wen, Ni Li
A Study On The Preparation Of Essential Oil Of Lapsang Souchong With Macroporous Resins And Its Antioxidant Activity, He Li-Qin, Wang Cai-Nan, Liu Zhi-Bin, Zhang Chen, Zhang Wen, Ni Li
Food and Machinery
In the present study, the Lapsang Souchong essential oil was prepared by using macroporous resin, during which the preparation process was optimized. Furthermore, the volatile aroma components and antioxidant activity of the product were analyzed. The res
Enzymatic Hydrolysis To Enhance The Umami Taste Of Lentinus Edodes Boiling Water By Papain, Li Shun-Feng, Liu Li-Na, Wang An-Jian, Tian Guang-Rui, Xu Fang-Fang
Enzymatic Hydrolysis To Enhance The Umami Taste Of Lentinus Edodes Boiling Water By Papain, Li Shun-Feng, Liu Li-Na, Wang An-Jian, Tian Guang-Rui, Xu Fang-Fang
Food and Machinery
To improve the content of umami substance in boiling water of Lentinus edodes, the single factor experiment and orthogonal experiment were carried out to optimize the enzymatic hydrolysis process of L. edodes boiling water with papain. The a
Optimization On Process Of Fermented Soymilk By Lactobacillus Casei 16, Hou Kai-Rong, Tuo Yan-Feng, Mu Guang-Qing
Optimization On Process Of Fermented Soymilk By Lactobacillus Casei 16, Hou Kai-Rong, Tuo Yan-Feng, Mu Guang-Qing
Food and Machinery
In this study, Lactobacillus casei 16 was used to ferment soymilk. The effects of different fermentation time, fermentation temperature and refrigeration time on pH value, total phenol content, free amino acid content, and physical properties of L.
Bacterial Cellulose Production By Fermentation Using Tobacco Waste As Culture Medium, Zhang Ting-Ting, Feng Ying-Jie, Yang Zong-Can, Wen Qiu-Cheng, Wang Gao-Jie, Ma Sheng-Tao, Li Huai-Qi, Zhang Zhan
Bacterial Cellulose Production By Fermentation Using Tobacco Waste As Culture Medium, Zhang Ting-Ting, Feng Ying-Jie, Yang Zong-Can, Wen Qiu-Cheng, Wang Gao-Jie, Ma Sheng-Tao, Li Huai-Qi, Zhang Zhan
Food and Machinery
In order to promote the comprehensive utilization of tobacco waste, the process of fermentation of tobacco waste to prepare bacterial cellulose (baterial cellulose, BC) was studied. The methods of tobacco waste extracting were compared, and the conditions
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments, Yu Jing, Yang Xi-Hong, Liang Chen, Yu Dong-Xing, Xie Wan-Cui
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments, Yu Jing, Yang Xi-Hong, Liang Chen, Yu Dong-Xing, Xie Wan-Cui
Food and Machinery
The fermentation mechanism of halophilic microorganisms during the fermentation of seafood condiments were reviewed, the influence of the metabolic pathway of halophilic bacteria on the characteristic flavor of traditional fermented condiments was introdu
Research Prograss On Starch And Its Derivatives In Noodles, Xu Shu-Jian, Li Zhao-Feng
Research Prograss On Starch And Its Derivatives In Noodles, Xu Shu-Jian, Li Zhao-Feng
Food and Machinery
In this paper, the chemical and structures properties of starch commonly used in several noodle products were first introduced. And then the applications of starch, chemically modified starch, pregelatinized starch and resistant starch in noodle products
Research Progress Of Maillard Reaction In Food Under Microwave Heating, Xu Hai-Xia, Cheng Yu-Dong, Jin Yin-Zhe
Research Progress Of Maillard Reaction In Food Under Microwave Heating, Xu Hai-Xia, Cheng Yu-Dong, Jin Yin-Zhe
Food and Machinery
As a new type of heating method with high efficiency, energy saving and environmental protection, microwave heating is more and more widely used in industry. The Maillard reaction under microwave heating has a higher degree of early reaction. The composit