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Articles 2941 - 2970 of 5215

Full-Text Articles in Food Biotechnology

Optimization Of Coupled Pulping And Steam Blanching On Lipoxygenase Denaturation Of Soybeans, Wang Xiukun, Wu Jiaqi, Cui Zhengwei Feb 2019

Optimization Of Coupled Pulping And Steam Blanching On Lipoxygenase Denaturation Of Soybeans, Wang Xiukun, Wu Jiaqi, Cui Zhengwei

Food and Machinery

In order to minimize the beany flavor and improve the quality of soybean milk, the pulping of soybean milk coupled with steam inactive lipoxygenase (lox) activity was investigated. The effect of three factors, including temperature, heating rate, and soaking time, impacting on the lipoxygenase (lox) activity and sensory evaluation of odor of product, were evaluated based on the results of single-factor experiment. Thenafter, the response surface methodology was applied to find optimal condition for the denaturation of the lipoxygenase (lox). The optimum conditions were as follows: being heated at 95.34 ℃, with heating rate of 0.37 ℃/s and soaking for …

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Studies On Quality Change Of Chicken Oil In Processing, Xue Miao, He Xinyi, Li Xu, Yan Xichun Feb 2019

Studies On Quality Change Of Chicken Oil In Processing, Xue Miao, He Xinyi, Li Xu, Yan Xichun

Food and Machinery

The quality control of chicken oil processing process was carried out with the acid value, peroxide value, iodine value, fatty acid composition and aroma components as index. The results showed that the content of unsaturated fatty acids in chicken oil was more than 60%, that of oleic acid was the highest (39.79%). The acid value and peroxide value of chicken oil decreased first and then increased, while the iodine value showed a downward trend. The fatty acid composition of chicken oil was not affected by the processing process, but the aroma components of chicken oil products varied greatly, and the …

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Effects Of The Transglutaminase Treatment On The Quality Of Duck Blood Tofu, Wang Bin, Chen Xiling Feb 2019

Effects Of The Transglutaminase Treatment On The Quality Of Duck Blood Tofu, Wang Bin, Chen Xiling

Food and Machinery

In order to improve the quality of duck blood tofu, the effect of transglutaminase on the duck blood gel properties was studied. The effects of transglutaminase dosage and holding time on the water holding capacity, texture and color of duck blood tofu were studied by means of physical property analyzer, high-precision spectrophotometry color analyzer, low-field nuclear magnetic resonance analyzer and scanning electron microscope. On the basis of single factor experiment, the optimum enzyme treatment method was determined by orthogonal design factor level of enzyme addition amount and holding time, and the steaming loss rate was taken as index. The best …

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Establishment And Application Of Tobacco Uniformity Evaluation Method Based On Total Sugar/Cellulose Ratio, Yang Qianxu, Wang Meng, Lei Sheng, Zhang Wei, Cai Bo, Zhu Baokun, Ming Xu, Chen Jianming Feb 2019

Establishment And Application Of Tobacco Uniformity Evaluation Method Based On Total Sugar/Cellulose Ratio, Yang Qianxu, Wang Meng, Lei Sheng, Zhang Wei, Cai Bo, Zhu Baokun, Ming Xu, Chen Jianming

Food and Machinery

In order to objectively and accurately evaluate the uniformity of cut tobacco, reconstituted tobacco and cut stem in tobacco formula, this paper established a method for evaluating the uniformity of tobacco formula based on the difference between the theoretical value and the actual value of total sugar/cellulose. This method was evaluated, applied and compared by constructing different proportion of reconstituted tobacco and cut stem. The results showed that:The content of total sugar and cellulose in cut tobacco, reconstituted tobacco and cut stem is different. Total sugar: cut tobacco ＞ cut stem ＞ reconstituted tobacco, cellulose: reconstituted tobacco ＞ cut stem …

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Advances Of Pharmacological Research On Carcinogenicity And Toxicity Of Areca Nut, Luan Jian, Guo Di, Zhou Xiaofu Feb 2019

Advances Of Pharmacological Research On Carcinogenicity And Toxicity Of Areca Nut, Luan Jian, Guo Di, Zhou Xiaofu

Food and Machinery

This review examines the research progresses on carcinogenicity and toxicity of areca nut in recent years. After summarizing the carcinogenic components, carcinogenicity and toxicity, and the relationship with the incidence of malignant cancers, the review focus on the mechanism of areca inducing cancer, especially oral cancer, and its reproductive toxicity and neurotoxicity. Finally, the review concentrates on providing references for the prevention and treatment of oral submucosal fibrosis, oral cancer and other malignant diseases.

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Research Progress On The Preparation And Identificationmethods Of Proteins Glycosylation, Lan Qiuyu, Zhang Qing, Liu Lin, Wang Chenzhi, Li Meili, Qin Wen, Yang Wenyu Feb 2019

Research Progress On The Preparation And Identificationmethods Of Proteins Glycosylation, Lan Qiuyu, Zhang Qing, Liu Lin, Wang Chenzhi, Li Meili, Qin Wen, Yang Wenyu

Food and Machinery

In this review, the research situation of the preparation and identification methods of proteins glycosylation in recent years at home and abroad were introduced. Moreover, the factors affecting protein glycosylation were systematically reviewed, and the methods of protein glycosylation including those of dry heat, moist heat and the auxiliary one derived from moist heat method were compared and analyzed. In addition, the principle and application of product identification method were also reviewed.

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Advances On Intervention Of Food Polyphenols On Type 2 Diabetes And Metabolic Syndrome, He Zhen, Qin Fang, Chen Jie, He Zhiyong Feb 2019

Advances On Intervention Of Food Polyphenols On Type 2 Diabetes And Metabolic Syndrome, He Zhen, Qin Fang, Chen Jie, He Zhiyong

Food and Machinery

This article reviews the research progress of food polyphenols' intervention on type 2 diabetes and metabolic syndrome in recent years. And it expounds the possible mechanism of food polyphenols on hyperglycemia regulation. It is necessary to excavate more effective ingredient from food materials to provide more theoretical guidance for the development of hypoglycemic health food diabetics.

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Research Progress On Bioactive Peptides In Cheese, Chen Senyi, Liu Zhenmin, Jiao Jingkai Feb 2019

Research Progress On Bioactive Peptides In Cheese, Chen Senyi, Liu Zhenmin, Jiao Jingkai

Food and Machinery

This study reviewed the production of bioactive peptides in cheese, and summarized the types and research progress of several bioactive peptides commonly found in cheese. The research progress of bioactive peptides in bioavailability and the effects on the intestinal flora was described, and the research prospects of bioactive peptides in cheese were summarized and prospected.

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Advances In The Application Of Rfid Technology In Food Traceability Systems, Zhao Xunming, Liu Jianhua Feb 2019

Advances In The Application Of Rfid Technology In Food Traceability Systems, Zhao Xunming, Liu Jianhua

Food and Machinery

RFID technology is simple, flexible and practical. It has been applied to food traceability systems to ensure the quality and safety of food materials. In this paper, the concept of food safety and traceability, and RFID technology are introduced. The research progress in food traceability systems such as dairy products, animal products, aquatic products, fruits and vegetables is summarized. And the advantages of RFID technology and its application difficulties are analyzed. This paper will provide the theoretical guidance to a traceability system for food quality and safety.

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Research Advance On Food Nano-Emulsion Delivery System, Li Jinan, Wu Yan, Hu Hao, Wu Xuejiao Feb 2019

Research Advance On Food Nano-Emulsion Delivery System, Li Jinan, Wu Yan, Hu Hao, Wu Xuejiao

Food and Machinery

Nano-emulsion is a kind of delivery system for functional ingredients, which can enhance the stability, solubility, and bioavailability of bioactive compounds. Several macromolecules such as polysaccharides and proteins can be used as emulsifiers to prepare nano-emulsion with high safety, which have great application potential in food industry. In this paper, the selection of core materials, oil phases and emulsifiers, and their effects on the characteristics of nano-emulsion were summarized, and the preparation methods, physicochemical properties and application prospect of nano-emulsion were.also discussed.

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Study Of The Present Status On The Preservation Technology Of Fresh Wet Noodles, Sun Ziqin, Wang Yan, Wu Weiguo, Ouyang Mengyun, Zhao Chuanwen Feb 2019

Study Of The Present Status On The Preservation Technology Of Fresh Wet Noodles, Sun Ziqin, Wang Yan, Wu Weiguo, Ouyang Mengyun, Zhao Chuanwen

Food and Machinery

In this review, the main preservation problems of fresh wet noodles during storage were introduced. Moreover, a comprehensive overview of the domestic and international research status and development trendancy of some preservation technologies, including chemical preservatives, atmosphere controlling, and the usage of irradiation in fresh wet noodles, were described.

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Research Progress Fermented Food And Its Functional Properties Of Mung Bean, Wang Li, Ren Si, Zhou Sumei, Yi Cuiping, Tong Litao, Wang Lili, Zhou Xianrong Feb 2019

Research Progress Fermented Food And Its Functional Properties Of Mung Bean, Wang Li, Ren Si, Zhou Sumei, Yi Cuiping, Tong Litao, Wang Lili, Zhou Xianrong

Food and Machinery

In this paper, the quality characteristics of mung bean and the types of microbial strains used in fermented mung bean products were summarized. And the types of mung bean fermented food and their functional properties were also introduced. Furthermore, the problems and suggestions were listed in the paper, which was helpful to develop and utilize the mung bean.

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A Theoretical Model Of Underground Dipole Antennas For Communications In Internet Of Underground Things, Abdul Salam, Mehmet C. Vuran, Xin Dong, Christos Argyropoulos, Suat Irmak Feb 2019

A Theoretical Model Of Underground Dipole Antennas For Communications In Internet Of Underground Things, Abdul Salam, Mehmet C. Vuran, Xin Dong, Christos Argyropoulos, Suat Irmak

Faculty Publications

The realization of Internet of Underground Things (IOUT) relies on the establishment of reliable communication links, where the antenna becomes a major design component due to the significant impacts of soil. In this paper, a theoretical model is developed to capture the impacts of change of soil moisture on the return loss, resonant frequency, and bandwidth of a buried dipole antenna. Experiments are conducted in silty clay loam, sandy, and silt loam soil, to characterize the effects of soil, in an indoor testbed and field testbeds. It is shown that at subsurface burial depths (0.1-0.4m), change in soil moisture impacts …

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Optimization Of Preparation Process And Antioxidant Activity Of Pueraria Lobata Soft Candy, Yin Lebin, Zhou Juan, Li Licai, Deng Peng, Liao Cong, Liu Dan, Yang Ailian Feb 2019

Optimization Of Preparation Process And Antioxidant Activity Of Pueraria Lobata Soft Candy, Yin Lebin, Zhou Juan, Li Licai, Deng Peng, Liao Cong, Liu Dan, Yang Ailian

Food and Machinery

Pueraria lobata extract was used as raw material, and gelatin as a gelling agent was used to study the preparation process of soft candy and its antioxidant activity. Taking texture parameters and sensory scores as the evaluation criteria, the amount of Pueraria lobata extracts, gelatin, sucrose, and citric acid was determined by a single-factor test and orthogonal test. Results: with the Pueraria lobata extracts of 30%, gelatin of 16%, sucrose of 25%, and citric acid of 0.1%, the Gegen gum was prepared had the suitable hardness and elastic toughness, chewiness, with the sensory score up to 87. And under this …

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Analysis Of Aroma Compounds Of Fruit Wine Fermented With Enterobacter Xiangfang, Liu Xiaoyan, Zhou Hongli Feb 2019

Analysis Of Aroma Compounds Of Fruit Wine Fermented With Enterobacter Xiangfang, Liu Xiaoyan, Zhou Hongli

Food and Machinery

The aromatic composition of fruit wines fermented with Enterobacter Xiangfang was analyzed by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that the main aroma components produced by Enterobacter Xiangfang were phenylethanol, 3-methyl-1-butanol, 2-methyl-butanol and their corresponding acetates in the early fermentation stage, and heptaldehyde, 2,4,5-trimethyl-1,3-dioxolane, ethyl decanoate, ethyl octanoate, isobutyric acid and so on in the later fermentation stage. The main aroma components produced by yeast fermentation were ethyl decanoate, phenylethanol, ethyl octanoate, 2,4,5-trimethyl-1,3-dioxolane, 3-methyl-1-butanol, acetal, ethyl Dodecanoate and so on. Compared with yeast fermentation, Enterobacter Xiangfang fermentation not only had the basic …

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Study On The Distribution Characteristics And Traceability Information Of Multi-Elements In Edible Bird's Nest, Ma Xueting, Zhang Jiukai, Chen Ying, Liang Jinzhong, Wang Nan, Ma Xiuli, Guo Boli Feb 2019

Study On The Distribution Characteristics And Traceability Information Of Multi-Elements In Edible Bird's Nest, Ma Xueting, Zhang Jiukai, Chen Ying, Liang Jinzhong, Wang Nan, Ma Xiuli, Guo Boli

Food and Machinery

Forth-eight cup-shaped edible bird's nest (EBN) harvesting from natural cave and man-made house were collected from Malaysia and Indonesia to study the distribution characteristics and traceability of 27 elements in EBN. The inductively coupled plasma mass spectrometry (ICP-MS) was applied for the detection of multi-elements in EBN, and five macro-elements which distributed according to the rule of Na＞Ca＞Mg＞K＞P were found in EBN. Besides, in EBN, some essential trace elements (Fe, Cu, Zn, Mn, Mo, Co, Se, Cr), 3 light rare earth elements (LREE) and 2 heavy rare earth elements (HREE) also be detected. All of 27 elements in EBN is …

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Establishment Of Amoxicillin Content Detection Method In Milk By Surface Enhanced Raman Spectroscopy, Li Haimin, Liang Qi, Chen Weiping, Du Juan Feb 2019

Establishment Of Amoxicillin Content Detection Method In Milk By Surface Enhanced Raman Spectroscopy, Li Haimin, Liang Qi, Chen Weiping, Du Juan

Food and Machinery

In this study, the silver colloid solution biosynthesized by Lilium casa blanca petals powders was used as the Surface-enhanced Raman Scattering (SERS) active substrate to establish a SERS detection method for amoxicillin content in milk. The effect of the concentration of silver colloid solution, the volume ratio of silver colloid solution and amoxicillin solution, and the addition of sodium chloride on SERS detection were investigated to optimize the detection conditions. The results showed that, under the conditions of the concentration of silver colloid solution of 106.04 μg/mL, with the volume ratio of silver colloid solution and amoxicillin solution of 4:1, …

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Research Progress On Grafting Modification Of Protein Glycosylation, Feng Yanying, Mu Daichen, Qi Wenlei, Chen Maolong, Xu Zhou, Cheng Yunhui Feb 2019

Research Progress On Grafting Modification Of Protein Glycosylation, Feng Yanying, Mu Daichen, Qi Wenlei, Chen Maolong, Xu Zhou, Cheng Yunhui

Food and Machinery

Glycosylation modification of food proteins with reducing sugars allows covalent attachment of the ε-amino group of the protein to the reducing carbonyl group of the sugar by Maillard reaction, which does not require any chemical catalyst, and is a green and effective chemical modification method. We systematically introduced the reaction mechanism, reaction markers, modification methods and functional properties of protein glycosylation, and discussed the research direction of protein glycosylation.

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Research On The Advances And Prospects Application Of Antibacterial Packaging Plastic Film, Yang Fuxin, Ding Xiaotong, Qiu Yanna, Zhang Jiongjiong, Fan Fei, Chen Zuguo Jan 2019

Research On The Advances And Prospects Application Of Antibacterial Packaging Plastic Film, Yang Fuxin, Ding Xiaotong, Qiu Yanna, Zhang Jiongjiong, Fan Fei, Chen Zuguo

Food and Machinery

Antibacterial packaging plastic film is a kind of new packaging materials, which can resist to microbial erosion, improve food shelf life, has become a research hotspot. In this paper, the effects of antibacterial plastic film, film preparation method, antibacterial mechanism, nano-modification, antibact-erial agent modification, liquid food antibacterial and antibacterial packaging plastic film were reviewed and discussed. It is prospective to the application and research direction of antibacterial packaging plastic film.

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Research Progress On The Controlled Release Technology Of Active Compounds From Active Packaging Film, Chen Chenwei, Wang Jiaxi, Yang Fuxin, Xie Jing, Tang Zhipeng Jan 2019

Research Progress On The Controlled Release Technology Of Active Compounds From Active Packaging Film, Chen Chenwei, Wang Jiaxi, Yang Fuxin, Xie Jing, Tang Zhipeng

Food and Machinery

The controlled release technology of active compounds released from the active packaging films was reviewed. It was summarized mainly from three aspects, including the control technologies of the release rate for active compounds, its influence factors and release kinetic models. It was aimed to provide a reference for future research on the active packaging film.

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Study On The Basic Status And Relative Suggestions For Improvement Of Raw Material Management Of Health Food In China, Tian Ming, Fang Jun Jan 2019

Study On The Basic Status And Relative Suggestions For Improvement Of Raw Material Management Of Health Food In China, Tian Ming, Fang Jun

Food and Machinery

The management of raw materials for health foods is a key and difficult point in the registration and record-keeping management of health foods. The current situation of health food raw materials management was reviewed, and the problems existing in health food products in China was revealed. Moreover, some suggestions for improvement and further standardizing the registration and record-keeping of health food products were put forward.

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Elementary Study On The Construction Of Hplc Characteristic Chromatogramand Spectral-Effect Relationship Of Anthocyanin Extract In Onion, Xiao Ruixi, Wang Xinyue, Chen Huaguo, Zhou Xin Jan 2019

Elementary Study On The Construction Of Hplc Characteristic Chromatogramand Spectral-Effect Relationship Of Anthocyanin Extract In Onion, Xiao Ruixi, Wang Xinyue, Chen Huaguo, Zhou Xin

Food and Machinery

A high performance liquid chromatographic (HPLC) method was used to detect anthocyanin extract from onion in 10 regions and the common peaks were identified. The Pearson Correlation Analysis and Grey Relation Aanlysis were used to analyze the correlation between its common peaks, content, antioxidant activity (the ability to scavenge DPPH, ABTS free radicals) and AChE inhibitory activitiy. Result: According to the characte-ristics of HPLC and relative retention time of different batches of onion anthocyanins, and the characteristic chromatograms of onion anthocyanins were established. The chromatograms of anthocyanin extract from onion in 10 different regions were similar to the control fingerprints, …

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Study On Correlation Between Content Of Protein, Fat, Starch And Hedonic Score Of Ham Sausage And Measurement Based On Microphotography, Zhu Lintao, Wu Wenbiao Jan 2019

Study On Correlation Between Content Of Protein, Fat, Starch And Hedonic Score Of Ham Sausage And Measurement Based On Microphotography, Zhu Lintao, Wu Wenbiao

Food and Machinery

By using the ham sausages currently sold in Chinese market as studying materials, upright light microscope and photography system were employed in treating the stained slices of ham sausages. Photographs observable by naked eyes were obtained and the pixels occupied by the stained area of proteins, fats and starches were measured respectively while their percentages accounted for the pixels of total observed area were subsequently calculated. Results analysis indicated that the percentage of the pixels which were occupied by the stained area of proteins, fats or starches accounted for the pixels of total observed area was positively correlated with their …

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Effect Of Water Distribution And Protein Denaturation On The Texture Of The Product During Roasting Of Pork Jerky, Cao Yeping, Huan Yanjun, Gao Jing Jan 2019

Effect Of Water Distribution And Protein Denaturation On The Texture Of The Product During Roasting Of Pork Jerky, Cao Yeping, Huan Yanjun, Gao Jing

Food and Machinery

In order to clarify the relationship between moisture change and protein denaturation during pork roasting and its texture, the effects of different baking temperatures on the texture of pork mash were studied, combined with low field nuclear magnetic resonance and ATR-FTIR technology analyzes moisture changes and protein denaturation during baking. The results show that: (1) baking temperature has a significant effect on the shear strength and texture of pork, 65 ℃ is the key heat treatment temperature affecting pork tenderness. (2) Baking at 65 ℃, with the extension of heating, T21 T22 and T23 were gradually shifted …

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Rice Bran Polysaccharides Prevent Dss-Induced Colitis Through Mapk Signaling Pathway In Mice, Liu Jing, Guo Ting, Guo Tianyi, Zou Jiawen, Zhou Xiaotian, He Jie, Shi Yuhong, Luo Feijun Jan 2019

Rice Bran Polysaccharides Prevent Dss-Induced Colitis Through Mapk Signaling Pathway In Mice, Liu Jing, Guo Ting, Guo Tianyi, Zou Jiawen, Zhou Xiaotian, He Jie, Shi Yuhong, Luo Feijun

Food and Machinery

To assess the anti-inflammatory function and possible molecular mechanism of rice bran polysaccharide (RBP), DSS-induced colitis model was used in ICR mice. Pathological changes and gene expression were analyzed by histopathological analysis, RT-qPCR and Western blotting among of different experiment groups. The results showed that 500 mg/kg/day RBP could significantly improve the health status of mice and reduced colonic inflammation. RBP reduced the disease active index (DAI) score of DSS-induced mice and alleviated the damage of pathological tissue, with the improvement of the inflammation-related biochemical indicators. qRT-PCR analysis showed that RBP could decrease the mRNA expression level of inflammatory factors, …

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Effects Of Polyphenols From Areca Seed On Intestinal Microbes In Vitro, Cheng Huan, Wang Yuanliang Jan 2019

Effects Of Polyphenols From Areca Seed On Intestinal Microbes In Vitro, Cheng Huan, Wang Yuanliang

Food and Machinery

This study aimed to investigating the effects of the polyphenols from Areca seeds on young men’ s intestinal microbes in vitro through intermittent static anaerobic fermentation technology. The feces of 24 years healthy young men are taken as starter. The substrates of the control group (group C) and the experimental group (group P) with a purity of 74.09% were fermented in vitro at 2, 6, 12 and 24 h. pH value, polyphenol composition, short chain fatty acid (SCFAs) and microorganism index were measured by gas chromatography and high-throughput sequencing. The results showed that the polyphenols of the Areca-nut polyphenols had …

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Evaluation Of Aroma Components In Rosa Roxburghii Tratt Juice By Spme-Gc-Ms And Pca, Gu Yuanting, Peng Bangyuan, Ding Zhuhong Jan 2019

Evaluation Of Aroma Components In Rosa Roxburghii Tratt Juice By Spme-Gc-Ms And Pca, Gu Yuanting, Peng Bangyuan, Ding Zhuhong

Food and Machinery

We used 50/30 μm DVB/CAR/PDMS, 75 μm CAR/PDMS, 65 μm PDMS/DVB, 100 μm PDMS to enrich and concentrate aroma components of Rosa roxburghii Tratt juice for improving the accuracy and reliability of analyzing the aroma components by gas chromatography and comparing the consequence and sensitivity of extracting the aroma components by different fiber coating extractors. The aroma components of Rosa roxburghii Tratt juice were detected by GC-MS. We compared the quantity and content of aroma components by principal component analysis (PCA) and established the evaluation model of aroma quality. The results showed that: esters, alcohols, and terpenes were the main …

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Comparative Analysis Of Volatile Component Of South Stinky Tofu Brine By Spme-Gc-Ms Combined With Chemometrics, Tang Hui, Jiang Liwen, Xie Jing, Li Pao, He Jing, Chen Xiaoyi, Tan Jinping Jan 2019

Comparative Analysis Of Volatile Component Of South Stinky Tofu Brine By Spme-Gc-Ms Combined With Chemometrics, Tang Hui, Jiang Liwen, Xie Jing, Li Pao, He Jing, Chen Xiaoyi, Tan Jinping

Food and Machinery

Detected the volatile component by using head space-solid phase micro-extraction gas chromatography-mass spectrometry(SPME-GC-MS) combined with chemometrics methods of Shannon Entropy, correlation coefficient, Principal Component Analysis (PCA) etc. for evaluating, distinguishing and looking for the common flavor between five south stinky tofu brines in China. Results showed that a total of 161 flavor components were detected, with 76, 37, 29, 74 and 35 of them being present in the stinky tofu brine of STB1, STB2, STB3, STB4 and STB5, respectively. The main flavor compounds in five south stinky tofu brines were acids, phenolics and heterocyclics, such as acetic acid, propionic acid, …

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Adsorption Characteristics Of Moringa Seed Shell To Methylene Blue, Li Fengquan, Zeng Fankun, Zhong Jinfeng, Qin Xiaoli Jan 2019

Adsorption Characteristics Of Moringa Seed Shell To Methylene Blue, Li Fengquan, Zeng Fankun, Zhong Jinfeng, Qin Xiaoli

Food and Machinery

Used moringa seed shell as adsorbent, investigated the effects of adsorption time, particle size, temperature, initial concentration of solution and pH on the adsorption of methylene blue. Datas were fitted by adsorption isotherm model and kinetic model. The samples were characterized by scanning electron microscopy and infrared spectroscopy. The results showed that under the condition of adding 10 g/L of moringa seed shell, the optimum adsorption conditions were adsorption time 1.5 h, particle size ＞80 mesh, temperature 25 ℃, methylene blue solution concentration 200 mg/L and pH＞5. The adsorption process followed the Langmuir model and the pseudo-second-order kinetic model. The …

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Effect Of Maillard Reaction On Antioxidation Of Camellia Oleifera Seed Oil, Yang Nan, Luo Fan, Fei Xueqian, Zhong Haiyan Jan 2019

Effect Of Maillard Reaction On Antioxidation Of Camellia Oleifera Seed Oil, Yang Nan, Luo Fan, Fei Xueqian, Zhong Haiyan

Food and Machinery

In order to study the relationship between Maillard reaction products and antioxidant activity of Camellia oleifera seed oil, determined the Camellia seed oil treated with different heating time and temperature before and after heating was used to determine its oxidation stability time, moisture, browning degree and color value, and the content and oxidation resistance of Maillard reaction products. The results showed that the oxidation stability time of pressed Camellia seed oil after heating first increased and then stabilized. In the early stage of heating (20 min), the oxidation stability time increased most significantly. It increased by 2.10, 4.46, 4.93, 5.20 …

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