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Articles 3031 - 3060 of 5215

Full-Text Articles in Food Biotechnology

Effect Of Wild Oat Beta Glucan On The Quality Of Frozen Cooked Noodles, Fan Jiaxuan, Qiu Qingyang, Wang Jinrong, Guo Xiaona, Zhu Kexue Dec 2018

Effect Of Wild Oat Beta Glucan On The Quality Of Frozen Cooked Noodles, Fan Jiaxuan, Qiu Qingyang, Wang Jinrong, Guo Xiaona, Zhu Kexue

Food and Machinery

In order to explore the feasibility of application of beta-glucan as the texturizine agent in the processing of frozen cooked noodles. In the present study, the texture indices were measured, and the moisture distribution was determined by NMR as well as the food quality was evaluated by the sensory assessors. The results showed that with the increase of the addition amount of oat beta-glucan, recooking water absorption, pre-cooking loss and recooking loss presented the first increase and then decrease. The quality characteristics of cooked noodles such as the hardness, springiness and chewiness presented the first decrease and then increase. When …

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Preservation Effect Of Active Film Containing Oreganoessential Oil On Snakehead Slices, Du Yunfei, Fan Liyuan, Shen Chunhua Dec 2018

Preservation Effect Of Active Film Containing Oreganoessential Oil On Snakehead Slices, Du Yunfei, Fan Liyuan, Shen Chunhua

Food and Machinery

In order to study the preservation effect of oregano essential oil in plastic films, oregano essential oil, as an antibacterial agent, was added into ethylene-vinyl alcohol copolymer (EVOH) and polyethylene (PE) respectively, then the food preservative films were prepared by extrusion casting. The mechanical properties, transmittance and haze of the preservative film were characterized. The snakeheads were then packaged in the preservative films, and the changes in drip loss rate, pH, thiobarbituric acid (TBA) and total viable count over time were determined. The results showed that the addition of oregano oil has little effect on the basic properties of the …

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The Effect On The Postharvest Qualities Of ‘Lianhong’ Citrus Fruit By Using Heat Shock Combined With Ozone Fumigation, Jiang Jing, Zhu Xiangrong, Su Donglin, Fu Fuhua, Zhang Juhua, Li Gaoyang, Shan Yang Dec 2018

The Effect On The Postharvest Qualities Of ‘Lianhong’ Citrus Fruit By Using Heat Shock Combined With Ozone Fumigation, Jiang Jing, Zhu Xiangrong, Su Donglin, Fu Fuhua, Zhang Juhua, Li Gaoyang, Shan Yang

Food and Machinery

Effects of heat shock combined with ozone fumigation at low temperature atmosphere were investigated on the storage quality and fruit physiological index of citrus processing varieties (‘Lianhong’ citrus fruit). The fruit was stored in cold storage at 4 ℃ and 90% relative humidity (RH), after treated with hot water (52 ℃, 3 min) and 6.0 mg/m3 of ozone for 15 min. Respiratory intensity, water loss rate, total soluble solids content (SSC), titratable acid (TA), ascorbic acid (VC), superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) activity were determined. The result showed that the combined treatment could enhance …

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Effect Of Compound Preservative Solution On Freshness-Retaining Of Fresh-Cut Chufa, Wang Jinxin, Yang Fuxin, Si Wanfang Dec 2018

Effect Of Compound Preservative Solution On Freshness-Retaining Of Fresh-Cut Chufa, Wang Jinxin, Yang Fuxin, Si Wanfang

Food and Machinery

According to the phenomenon that fresh cut water chestnut was easily oxidized and degraded during storage, a kind of compound preservative solution was studied to preserve fresh-cut chufa. The fresh-cut chufa were pretreated with salt, white sugar, white vinegar and other solutions, and then stored at room temperature (25 ℃). The color, hardness, weight loss, electrical conductivity, polyphenol oxidase activity, soluble solids and total phenol content, odor and bagging were then evaluated in specific period of time. Orthogonal test was carried out on the basis of single factor experiment. The results showed that the best preservative solution was 80 g/L+ …

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Infection Of Alternaria Alternata In Postharvest Jiashi Melon And 86-1 Melon, Maerhaba Paerhati, Bai Yujia, Wang Jin, Zhu Wantong, Adilai Tuersun, Feng Zuoshan Dec 2018

Infection Of Alternaria Alternata In Postharvest Jiashi Melon And 86-1 Melon, Maerhaba Paerhati, Bai Yujia, Wang Jin, Zhu Wantong, Adilai Tuersun, Feng Zuoshan

Food and Machinery

Jiash melon and 86-1 melon were used as experiment material in this paper. After inoculated with Alternaria alternata by injury, the differences between the two were compared in terms of lesion diameter, pathogen-induced plant protein and protective enzyme activity. The results showed that the lesions of Jiashi melon were less than 86-1, and the diameter of the pericarp was smaller than the sarcocarp. After inoculated with Alternaria alternata, pathogen-induced plant protein and protective enzyme activity of two melons were increased during whole storage period. It played an important role in resisting the infection of Alternaria alternata, especially in the middle …

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Studies On Curcumin And Cftr: Refutation And Recognition, Luan Jian, Cao Huanhuan, Zhou Xiaofu Dec 2018

Studies On Curcumin And Cftr: Refutation And Recognition, Luan Jian, Cao Huanhuan, Zhou Xiaofu

Food and Machinery

The research progress of curcumin stimulates mutant CFTR chloride channel since 2004 is summarizes in this review, and the process from discovery to refutation, from resistance to recognition of this theory are also discussed. Scientists prove that curcumin is a natural molecular activator of CFTR chloride channel, and plays an important role in the treatment of cystic fibrosis and the drug development, according the investigation of the experiment methods, mechanisms and pharmacokinetics. This review reveals the potential problems such as safe dose, and aims to provide references for cystic fibrosis drug research and development.

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Development Of 3d Printing Technology Based On Edible Materials, Yang Laixia, Yang Fanrong, Gui Yulian, Li Jiapu Dec 2018

Development Of 3d Printing Technology Based On Edible Materials, Yang Laixia, Yang Fanrong, Gui Yulian, Li Jiapu

Food and Machinery

The extension of edible materials has accelerated the development of 3D printing technology. However, as compared with engineering materials, the 3D printing technology for edible materials still faces many challenges. This review introduced the current mature 3D printing technology and its application field, and expounded the structure and composition of food 3D printer, as well as explained the research progress of edible material 3D printing at home and abroad. Moreover, the existing problems in the application of 3D printing in edible materials were summarized and analyzed, helping to look forward to a wider range of applications in the future, and …

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Advances In Studies On The Effects Of Thermal Processing On The Structure, Content And Antioxidant Activity Of Phenolic Compounds In Plants, Ma Zhanqian, Wu Nana, Yi Cuiping, Tan Bin Dec 2018

Advances In Studies On The Effects Of Thermal Processing On The Structure, Content And Antioxidant Activity Of Phenolic Compounds In Plants, Ma Zhanqian, Wu Nana, Yi Cuiping, Tan Bin

Food and Machinery

The effects of different thermal processing processes on the structure and antioxidant activity of phenolic compounds was reviewed, and the main problems found were discussed in the present study. We looked forward to the next key ideas, and intended to provide a basis for the development and utilization of nutritious food.

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Research Progress Of Polyphenolic Compounds In Artichoke, Shi Mingyue, Cao Qingming, Zhong Wenhui, Yi Yingjian, Fang Yi, Zhang Zhikun, Zhou Wenhua Dec 2018

Research Progress Of Polyphenolic Compounds In Artichoke, Shi Mingyue, Cao Qingming, Zhong Wenhui, Yi Yingjian, Fang Yi, Zhang Zhikun, Zhou Wenhua

Food and Machinery

Artichoke has important nutritional and medicinal value and great development potential in the application of health food. In this review, the recent research results on extraction methods, analytical methods of artichoke, its chemical components and biological activities of polyphenols were summarized. It is hoped that national and international research results, can be popularized and utilized. The recognition of artichoke medicinal value in modern medicine and the promotion of artichoke products will bring great benefits to people's health and longevity.

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Research Progress On The Mechanism Of Dietary Anthocyanins On Preventing And Treating Type 2 Diabetes Mellitus, Lai Dengni, Jiang Yuqin, Tian Yan, Wu Yanyang, Zhao Lingyan, Deng Fangming Dec 2018

Research Progress On The Mechanism Of Dietary Anthocyanins On Preventing And Treating Type 2 Diabetes Mellitus, Lai Dengni, Jiang Yuqin, Tian Yan, Wu Yanyang, Zhao Lingyan, Deng Fangming

Food and Machinery

The main components of anthocyanins in different fruits and vegetables were discussed. And the role of anthocyanins of prevention and treatment of type 2 diabetes were explored. The mechanism of anthocyanins in preventing and treating type 2 diabetes by reducing oxidative stress, improving insulin resistance, promoting insulin secretion and protecting β cells was discussed, and provided a theoretical basis for the comprehensive utilization of polyphenolic compounds in fruits and vegetables.

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Advacnes On Biological And Farming Technology For The Prevention And Treatment Of Cadmium In Rice, Shen Junjun, Lin Qinlu, Luo Feijun Dec 2018

Advacnes On Biological And Farming Technology For The Prevention And Treatment Of Cadmium In Rice, Shen Junjun, Lin Qinlu, Luo Feijun

Food and Machinery

In this paper, on account of the current situation that some rice have high cadmium content or even exceeds the national standard, the severity and regional distribution currently at home and abroad are analyzed. The necessity of controlling cadmium pollution of rice was revealed, and the methods of biotechnology and farming at home and abroad were systematically integrated,such as screening low cadmium enriched rice varieties using biological technology, hybrid technology and genetic engineering technology that includes transgene technology, gene knockout and gene silencing to improve rice traits. The microbial adsorption method and fermentation technology to reduce the cadmium content in …

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Research Progress On The Improvement Of Edible Quality Of Brown Rice, Chen Bingjie, Qiao Yongjin, Liu Chenxia Dec 2018

Research Progress On The Improvement Of Edible Quality Of Brown Rice, Chen Bingjie, Qiao Yongjin, Liu Chenxia

Food and Machinery

From the physical and biological perspective, the methods, principles and characteristics of technologies of improving the quality of brown rice were introduced in the article. Present status and advance of studies on technologies of edible quality improvement for brown rice were overviewed. Synergy technology is also proposed to apply to the improvement of edible quality of brown rice. Combining other technologies and germination technology would become the development tendency. At the same time, the existing problems in the quality improvement of brown rice are also pointed out.

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Research Progress On Functional Composition Andcomprehensive Utilization Of Passion Fruit, Zhu Wenxian, Xia Bibang, Liao Hongmei Dec 2018

Research Progress On Functional Composition Andcomprehensive Utilization Of Passion Fruit, Zhu Wenxian, Xia Bibang, Liao Hongmei

Food and Machinery

Summarizes the extraction of functional composition, pharmacological activities, processing and comprehensive utilization of passion fruit. Simultaneously, corresponding problems in research process of passion fruit have also been expounded. Theoretical references for subsequent research and product development would be provided.

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Effects Of Different Additives On The Properties Offried Carrot Chips, Lu Shaochuang, Zheng Baofang, Qin Shixiu, Lu Jialei, Zhou Tao, Wang Jiaqi, Li Chiling, Zhou Hui Dec 2018

Effects Of Different Additives On The Properties Offried Carrot Chips, Lu Shaochuang, Zheng Baofang, Qin Shixiu, Lu Jialei, Zhou Tao, Wang Jiaqi, Li Chiling, Zhou Hui

Food and Machinery

In order to reduce the oil content of fried carrot chips and improve the sensory and nutritional quality of the products, various additives including sodium chloride, monoglyceride, sucrose ester, lecithin, modified starch, gelatin, pectin, dextran, xanthan gum, and carrageenan, etc. were added before frying, and then the texture, oil content, chroma, β-carotene and other aspects of the fried samples were detected and analyzed. The results showed that, by adding additives, the oil content of the sample could be significantly reduced and the loss of β-carotene was minimized, although various additives had their own advantages in improving the quality of the …

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Optimization On Fast Debitterizing Technologies Of Apricot Seed By Ultrasound With Response Surface Methodology, Zhang Ning, Zhang Xinyun, Fan Xuehui, Zhang Qingan Dec 2018

Optimization On Fast Debitterizing Technologies Of Apricot Seed By Ultrasound With Response Surface Methodology, Zhang Ning, Zhang Xinyun, Fan Xuehui, Zhang Qingan

Food and Machinery

To decrease the waste of energy and resource during the traditional debitterizing processing of apricot seeds, a rapid and novel method was proposed based on the principle of ultrasound-induced in this paper. Firstly, the parameters affecting the dissolution rate of amygdalin such as ultrasonic temperature, time, frequency, power and ratio of material to liquid, were tested by the method of single-factor experiment. Secondly, three parameters affecting the amygdalin dissolution rate were optimized by the response surface methodology, such as ultrasonic temperature, power and frequency, resepectively. The results showed that the optimum conditions were ultrasonic temperature 55 ℃, ultrasonic power 300 …

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Effects Of Lactobacillus Fermentation On The Quality And Nutrient Of Tartary Buckwheat Seedling Beverage, Li Jun, Lu Yang, Liu Yongxiang, Liu Hui Dec 2018

Effects Of Lactobacillus Fermentation On The Quality And Nutrient Of Tartary Buckwheat Seedling Beverage, Li Jun, Lu Yang, Liu Yongxiang, Liu Hui

Food and Machinery

Bulgarian Lactobacillus, Streptococcus thermophilus and Lactobacillus plantarum were inoculated into tartary buckwheat seedling beverage for fermentation, and the changes of sensory score, number of live Lactobacillus, total sugar, reducing sugar, total acid, total protein, total flavone, rutin, quercetin and kaempferol 3-rutinoside were compared for the better lactic acid bacteria fermentation strains. The results showed that Lactobacillus could grow well in tartary buckwheat seedling beverage, and the fermentation activity of L. plantarum was higher than that of the other two lactobacilli, and the mixed fermentation of L. plantarum and L. bulgaricum had synergistic effect, and the product sensory score was the …

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Preparation And Evaluation On Clathrate Compound Of Volatile Oil From Leaves Of Cinnamomum Jensenianum, Mao Xuanrui Dec 2018

Preparation And Evaluation On Clathrate Compound Of Volatile Oil From Leaves Of Cinnamomum Jensenianum, Mao Xuanrui

Food and Machinery

Taking β-cyclodextrin as the wall material, embedding rate as the detection index, and single factor test results as the basis for orthogonal test, determined the optimal inclusion process of Cinnamomum jensenianum leaves volatile oil. Meanwhile, the inclusion compound was evaluated using thin-layer chromatography (TLC), ultraviolet spectroscopy (UV), differential scanning calorimetry (DSC) and micrography. The experiment results indicated that, the optimal preparation process conditions for the inclusion compound of Cinnamomum jensenianum volatile oil were as followed: ultrasonication time of 8 min, mass ratio of core material to wall material of 1︰8, ultrasonic wave power of 150 W, mass ratio of β-cyclodextrin …

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Inhibition Of Heat-Induced Aggregation Of Tilapia Myosin By Dextran Sulfate At Low Ionic Strength, Li Ting, Zhou Chunxia, Feng Rui, Hong Pengzhi Dec 2018

Inhibition Of Heat-Induced Aggregation Of Tilapia Myosin By Dextran Sulfate At Low Ionic Strength, Li Ting, Zhou Chunxia, Feng Rui, Hong Pengzhi

Food and Machinery

Studied, the inhibitory effect of DS on thermal aggregation of tilapia myosin (2.0 mg/mL) in low ionic strength (1, 50, 150 mmol/L KCl) during the heat treatment (40～80 ℃, 1 ℃/min). The result showed that the myosin had poor solubility in 1 mmol/L KCl. While, with the icreased of ionic strengths, myosin fibrils could dissociate in 50 and 150 mmol/L KCl. After heating, the myosin filaments disappeared, and the heads and tails of myosin aggregated seriously, resulting in the solubility and the content of α-helix decreased significantly. After adding 0.4 mg/mL DS, the change of turbidity, solubility and α-helix content …

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The Changes Intexture And Physicochemical Properties Of Giant Freshwater Prown (Macrobrachium Rosenbergii) During Frozen Storage, Liu Jiatong, Jiang Qixing, Yang Fang, Wang Bin, Xu Yanshun, Xia Wenshui, Xu Yan Dec 2018

The Changes Intexture And Physicochemical Properties Of Giant Freshwater Prown (Macrobrachium Rosenbergii) During Frozen Storage, Liu Jiatong, Jiang Qixing, Yang Fang, Wang Bin, Xu Yanshun, Xia Wenshui, Xu Yan

Food and Machinery

The texture and physicochemical properties of giant freshwater prawn during frozen storage were investigated in this study. The quality differences of frozen whole prawn and headless prawn were compared and analyzed by shear stress, myofibrillar fragmentation index, myofibrillar apparent diameter, TCA soluble peptide and total protease activity. The results showed that the shear force of prawn decreased with the extension of storage time. The shear force of frozen whole prawn decreased more rapidly than headless prawn. After 16 weeks, the shear force of frozen whole prawns and headless shrimp decreased by 36.81% and 25.40%. The myofibril fragmentation index and TCA …

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Effect Of Different Tube Wall Temperature On Physicochemical Properties Of Tobacco Shred During Drum Drying, Duan Kun, Wang Bing, Cheng Mengqi, Wang Pengfei, Zhao Zhiwei, Luo Canxuan, Zhao Shengchen, Bi Haoyang, Wang Hongwei, Zhao Yongzhen Dec 2018

Effect Of Different Tube Wall Temperature On Physicochemical Properties Of Tobacco Shred During Drum Drying, Duan Kun, Wang Bing, Cheng Mengqi, Wang Pengfei, Zhao Zhiwei, Luo Canxuan, Zhao Shengchen, Bi Haoyang, Wang Hongwei, Zhao Yongzhen

Food and Machinery

In order to study the effect of different wall temperature on the physicochemical properties of tobacco shred under drum drying conditions, variance analysis and multiple comparisons were conducted to explore the filling value, elasticity, proportion of long strands, the content of petroleum ether, aroma substances, total alkaloid and sugar and of tobacco shred under different drying conditions (drum wall temperatures were 100, 120, 140, and 150 ℃, respectively). In addition, principal component analysis was performed to identify the changes of physicochemical indexes. Finally, the consequences above were verified by sensory evaluation. The results showed that the difference of physicochemical indexes …

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Efficacy Of Antimicrobial Mitigation On Escherichia Coli Cfu And Growth And Development Of Hydroponic Leafy Greens, Nathan J. Eylands Dec 2018

Efficacy Of Antimicrobial Mitigation On Escherichia Coli Cfu And Growth And Development Of Hydroponic Leafy Greens, Nathan J. Eylands

Graduate Theses and Dissertations

The Food and Drug Administration (FDA) have set new standards that apply to agriculturalists producing crops eaten fresh and/or raw by consumers. This new produce safety rule, known as the Food Safety Modernization Act (FSMA), has established science-based standards for all areas of production in agriculture with regards to microbial contamination. Escherichia coli (E. coli) O157:H7 is a particular bacterium of concern under FSMA guidelines. Grower compliance is mandatory and therefore vital to the continuation of any farm. Greenhouse hydroponic growers have shown advantages in efficiency when compared to conventional farming methodology. Those, however, with recirculating hydroponic systems face unique …

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Study On The Binding Behaviors Of Cadmium To Different Fractions Of Rice Proteins, Feng Wei, Wang Tao, Dong Tiantian, Xu Pengcheng, Li Keqiang, Zhang Tianqi, Wang Ren, Chen Zhengxing Nov 2018

Study On The Binding Behaviors Of Cadmium To Different Fractions Of Rice Proteins, Feng Wei, Wang Tao, Dong Tiantian, Xu Pengcheng, Li Keqiang, Zhang Tianqi, Wang Ren, Chen Zhengxing

Food and Machinery

Rice pollution by cadmium in China is becoming a crucial problem in food safety. It is of great importance for the future design of cadmium-removal strategy by studying the binding behaviors of cadmium to different fractions of rice proteins (RPs). In this study, the thermodynamics and kinetics involved in the bindings of cadmium to four different RP fractions, i.e., glutelin, prolamin, globulin and enzyme-extracted proteins, were investigated. The results showed that cadmium was readily bound to each fraction of RPs, and the equilibrium was attained within 30 min. Of all the protein fractions, prolamin obtained the highest binding capacity with …

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Study On Nanofiltration Separation Of Enzymatic Hydrolysate For Chitosan, Yu Peipei, Xia Wenshui, Zhong Weiwei, Liu Xiaoli, Wang Bin Nov 2018

Study On Nanofiltration Separation Of Enzymatic Hydrolysate For Chitosan, Yu Peipei, Xia Wenshui, Zhong Weiwei, Liu Xiaoli, Wang Bin

Food and Machinery

Based on the previous ultrafiltration separation of chitosan hydrolysate, the technical conditions were investigated, for the nanofiltration separation of ultrafiltrate using roll-type nanofiltration membrane with a relative molecular weight cutoff of 500 Da. The effects of process parameters including the operating pressure and temperature, as well as the pH value of filtrate on the separation and purification of chitosan hydrolysate were studied by indicators of membrane flux, glucosamine removal rate, conductivity and pH value. The optimal operating parameters for nanofiltration were as followed: operation presure 0.50 MPa, operation temperature 35 ℃, and pH 3.0. The final product with 1.21% glucosamine …

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Effects Of Fish Enzymatic Hydrolysates And Fish Collagen Peptides On The Quality Of Frozen Dough, Guo Xingxin, Wang Faxiang, Yu Jian, Li Xianghong, Wang Jianhui, Huang Yiqun, Liu Yongle Nov 2018

Effects Of Fish Enzymatic Hydrolysates And Fish Collagen Peptides On The Quality Of Frozen Dough, Guo Xingxin, Wang Faxiang, Yu Jian, Li Xianghong, Wang Jianhui, Huang Yiqun, Liu Yongle

Food and Machinery

The effects of the silver carp enzymatic hydrolysates and fish collagen peptides on the quality of frozen dough were studied by comparing their yeast survival rate, retention rate of yeast fermentation ability, proofing time and baking properties after freeze-thaw treatment. The results showed that yeast survival rate, retention rate of yeast fermentation ability and proofing time for the 6-freeze-thaw-cycles treated doughs with addition of enzymatic hydrolysates and collagen peptides were 78.95%, 59.06%, 330 min and 61.80%, 46.67%, 318 min, respectively. Which were significantly better than the control group. Bread made from freeze-thawed dough had a smaller specific volume and elasticity …

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Visual Detection Of Beef Quality During Frying Process Byhyperspectral Imaging Technology, Xie Anguo, Kang Huaibin, Wang Feixiang, Wang Bo Nov 2018

Visual Detection Of Beef Quality During Frying Process Byhyperspectral Imaging Technology, Xie Anguo, Kang Huaibin, Wang Feixiang, Wang Bo

Food and Machinery

In this paper, beef mixed with a variety of spices were fried to different degrees. The physical and chemical characteristics, such as moisture content, color and tenderness, and the spectra in 370~1 023 nm were measured. Then the quality detection models and visualization method were constructed. The results showed that the moisture content decreased, and the shear force increased during the frying process, and the change was significant (P＜0.05). There was no significant difference in color between the samples and visible spectrum. While NIR spectra (800～1 023 nm) increased with cooking, and the changes were significant. Based on 100 beef …

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Effects Of Cutting Angle And Processing Methods On Quality Factorsand Volatile Flavor Compounds Of Steak, Meng Xiangren, Wu Peng, Wang Hengpeng, Chen Wenyu, Tu Mingliang Nov 2018

Effects Of Cutting Angle And Processing Methods On Quality Factorsand Volatile Flavor Compounds Of Steak, Meng Xiangren, Wu Peng, Wang Hengpeng, Chen Wenyu, Tu Mingliang

Food and Machinery

The chilled beef of Horqin West was used to cut in three angles of parallel, vertical and 45 degrees, with the muscle fibers, and cooked by the ways of roasting, decocting and microwave heating. The quality factors (color, texture, cooking loss), and the etermination and analysis of volatile flavor substances in different cutting angles and ripening methods were carried out. The results showed that the ripening method had a significant influence on the color difference of the steak, and the steak with the mature and vertical muscle fiber cutting showed the lowest in the cooking water loss rate. In physical …

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Effect Of Oxidized Tallow On The Flavor Of Natural Beef Flavor, Fan Xiaopan, Liu Jingjing, Liang Liya, Wu Chenyan, Ma Lizhen Nov 2018

Effect Of Oxidized Tallow On The Flavor Of Natural Beef Flavor, Fan Xiaopan, Liu Jingjing, Liang Liya, Wu Chenyan, Ma Lizhen

Food and Machinery

Beef flavor were manufactured from minced beef-bone using the hot-pressure extraction, enzymatic hydrolysis and Maillard reaction control integration technology in this study. Fat moderate oxidation were used to further enhance their flavor. The different oxidized tallows were added during the Maillard reaction, and the oxidation degree of tallow were analyzed. Thereafter, the flavor of oxidized beef flavor was analyzed by electronic nose, electronic tongue and gas chromatography-mass spectrometry. The addition of oxidized tallow could increase the content of aroma compounds in oxidized beef flavor. When the oxidation time was 2 h, it would have the greatest contribution to the aroma …

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Effect Of Thawing Method On Rheology And Protein Of Frozen Chicken Soup, Tang Qi, Xia Yangyi, Hou Baihui, Mei Tiantian Nov 2018

Effect Of Thawing Method On Rheology And Protein Of Frozen Chicken Soup, Tang Qi, Xia Yangyi, Hou Baihui, Mei Tiantian

Food and Machinery

The effects of different thawing methods, including microwave, high-temperature water bath, and room temperature air, on the rheology and protein of frozen chicken soup (freezing at －20 ℃ and －40 ℃) were investigated. The results showed that thawed frozen chicken soup had pseudoplasticity. Under the same shear rate, the viscosity and shear stress of frozen chicken soup at －20 ℃ were greater than those in the －40 ℃ frozen chicken soup. However, the thawing viscosity and shear stress by microwave and high temperature thawing trended preformed almost the same, both were lower than the room temperature air thawing group. The …

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Effect Of Ultrafine Grinding On Particle Structure, Effective Compositionsand Antioxidant Activity Of L. Macranthoides, Wu Zhen, Zhan Yong, Li Hong, Yang Yong, Tan Hongjun, Huang Xiaoping, Wang Haiyan Nov 2018

Effect Of Ultrafine Grinding On Particle Structure, Effective Compositionsand Antioxidant Activity Of L. Macranthoides, Wu Zhen, Zhan Yong, Li Hong, Yang Yong, Tan Hongjun, Huang Xiaoping, Wang Haiyan

Food and Machinery

In order to explore the comprehensive utilization value of L. macranthoides, investigated the particle structure, effective compositions contents, dissolution rate and antioxidant activity of L. macranthoides processed ultrafine and common grinding. It was found that the ultrastructure of L. macranthoides was changed by ultrafine grinding, and its cell wall and crude fiber structure were destroyed. The dissolution contents of chlorogenic acid, Macranthoidin B, Dipsacoside B, Luteolin 7-glucoside and caffeic acid were increased after ultrafine grinding. The dissolution rate of chlorogenic acid from ultra-fine griding powder was significantly higher than that of common griding power of L. macranthoides. Furthermore, scavenging ability …

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Effects Of Different Drying Methods On Drying Characteristics,Quality And Antioxidant Capacity Of Boletus Edulis, Zheng Qiaoran, Zhou Feng, Xing Jie, Tao Wen, Chen Luhong, Li Wenfeng, Gao Xiaoxu, Tan Si Nov 2018

Effects Of Different Drying Methods On Drying Characteristics,Quality And Antioxidant Capacity Of Boletus Edulis, Zheng Qiaoran, Zhou Feng, Xing Jie, Tao Wen, Chen Luhong, Li Wenfeng, Gao Xiaoxu, Tan Si

Food and Machinery

Effects of six drying methods were evaluated, including vacuum freeze, hot air drying, microwave pretreatment and ultrasonic pretreatment drying on six indexes of drying dynamics characteristics, color, polyphenol content, total flavonoid content, polysaccharides content and antioxidant activity of Boletus edulis. The results showed that the smallest color changes were detected in materials treated under vacuum freeze drying, while the most significant color change was observed under microwave pretreatment drying. Boletus edulis treated under vacuum freeze drying showed significantly higher amount in total flavonoids, polyphenol, polysaccharides contents and stronger antioxidant activity than the other samples. Taking the cost into account, 60 …

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