Food Biotechnology | Open Access Articles | Digital Commons Network™

Advances In Application Of Electrochemical Modified Electrode In The Fast Detection Of Heavy Metal, Zhong Pingsheng, Tian Chunmei, Ren Jiali

Food and Machinery

The research status of graphene modified electrode in heavy metal detection was intensively reviewed in this paper and would provide a couple of references and directions for the future researches.

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Progress Research On The Role Of Glycosyltransferases In The Formation Of Fruit Quality, Huang Lulu, Peng Litao, Ye Junli, Yang Shuzhen

Food and Machinery

This paper introduces the types of glycosyltransferases in fruit and their roles in the formation of color，flavor and texture, which will provide a reference for the application and further research of glycosyltransferase.

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The Encapsulation Effect Of Four Composite Wall Materials On Lactobacillus Casei, Jing Xuelian, Zeng Yue, Yin Xiaoqin, Lan Xuyue, Li Huilin, Chen Shujuan

Food and Machinery

The survival of Lactobacillus casei was investigated through four kinds of composite wall materials by internal emulsification method followed in simulated gastric and intestinal juice. The results suggested that the microencapsulated L. casei was prepared by using 2% of alginate, with the ratio of alginate to whey protein content 11, the quality of oil to water volume 31, alginate to calcium carbonate content 31, and the maximum embedding rate of microcapsules was 87.50% with the global microcapsules. Taking gelatin and alginate as composite wall material, the minimum particle size of microcapsule was 89.88 μm. When soy protein isolates and alginate …

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Microwave-Vacuum Drying Characteristics And Drying Process Of Chinese Chestnut, Zhang Le, Zhao Shouhuan, Wang Zhaogai, Shi Guanying, Wang Xiaomin, Jiang Pengfei, Yang Hui, Wang Jihong

Food and Machinery

With the purpose of providing theoretical basis for further processing and utilization of Chinese chestnut, the microwave-vacuum drying characteristics and the optimum process parameters of chestnut were investigated. The effects of microwave intensity and chamber pressure on the mass and heat transfer in the drying process of chestnut were studied. The microwave power, pressure and drying time were optimized using Box-Behnken design and response surface methodology for achieving minimum moisture content and maximum whiteness value. The results showed that the microwave-vacuum drying process of chestnut slices was mainly divided into acceleration and deceleration stages, and the constant velocity phase was …

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Research On Intermittent Microwave Drying Of Water Chestnut Starch, Tang Xiaoxian, Tang Quan, Zhang Qiao, Liu Yan, Duan Zhenhua

Food and Machinery

The water chestnut starch were tested through intermittent microwave drying, and the effects of comprehensive quality were researched including water content, whiteness, acidity and iodine blue value of chestnut starch, optimized by orthogonal tests. The results showed that the optimum drying conditions for water chestnut starch intermittent microwave were microwave power 210 W, loading 1.47 kg/m², heating for 14 min and intermittent time 0.75 min. Under the optimum conditions, after intermittent microwave drying, water content of water chestnut starch was 10.12%, the whiteness was 97.5%, and the acidity was 0.21 mL, iodine blue value was 17.90. At present, …

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Effect Of Coagulants On Quality Properties Of Tofu Dish Jade-Like Dumpling, Ye Tao, Ding Kaili, Chen Zhina, Yin Linlin, Wang Yun, Lu Jianfeng

Food and Machinery

To enrich the form of tofu deep-processing products, jade-like dumpling, a special traditional tofu dish, was prepared using tofu and minced pork as dumpling paper and stuffing respectively. The effects of different coagulants on quality parameters, including the texture, color, sensory characteristic, water holding capacity and nutritive compositions, of jade-like dumpling were compared. The results indicated that the optimal concentration of MgCl₂, CaSO₄and GDL for jade-like dumpling was 2.5 g, 2.5 g and 2.0 g per 100 g dried soybeans, respectively. The water holding capacity of CaSO₄-dumpling and GDL-dumpling had no significant difference (P＞0.05), …

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Low-Carbon Design Of Food Packaging Based On Life Circle Concept Of Product, Liu Zongming, Zhao Yuehao

Food and Machinery

Under the trend of low-carbon vision in the food package industry, an analyzed and completed method of low-carbon package based on life circle of product was introduced into food packages. During the study, a low-carbon concept was raised first, coupled with the life cycle vision, and a systematic low-carbon model was also put forward at the point of product, which is helpful in the later process of how to devise a total low-carbon procedure for food package. Finally, a environmental-friendly dishware package was adopted as a example to demonstrate the practicability and efficacy of both the specific concept and model …

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Analysis Of Volatile Aroma Components Of Different Breeds Of Grape Distilled Spirits In Xinjiang By Hs-Spme/Gc-Ms, Wang Liye, Huang Peng, Feng Ruizhang, Wu Yun, Song Yu

Food and Machinery

In order to understand the differences of volatile aroma components between distilled liquor obtained from different varieties of wine grapes in Xinjiang, the methods of headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectro-metry (GC-MS) were used to investigate the aroma component in different kinds of distilled liquor. Distilled liquor was obtained from Cabernet Sauvignon, Chardonnay, Italian Riesling, Cabernet Sauvignon with Chardonnay blend and Chardonnay with Italian Riesling Blend. The differences were analyzed and compared, and the results showed as follows. The types and contents of volatile aroma components of distilled liquor obtained from different grape varieties, and a total of …

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Mechanical Properties And Finite Element Analysis Of The Dry Granulation Roller, Liu Zhimin, Han Lei, Liu Yang

Food and Machinery

According to the characteristics of the roller during dry granulation process, the dry granulation roller mechanics model was established by Von Mises criterion. The model was solved and simplified to calculate its equivalent stress. The mechanical properties of the dry granulation roller were qualitatively analyzed theoretically. The 3D solid model of the squeeze roll was established by using SolidWorks software. The mechanical properties of the dry granulation roller were quantitatively analyzed by finite element software ANSYS Workbench. The theoretical analysis and simulation results showed that the deformation of the dry granulation roller was mainly concentrated along the width of the …

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Design Of Continuous Device For Cutting Head And Tail Of Freshwater Fish, Zou Wei, Wan Peng, Fu Hao, Peng Jinyu, Huang Jun, Tan Hequn

Food and Machinery

In order to realize the efficient processing function of removing head and tail of freshwater fish, a continuous device for cutting head and tail of freshwater fish was designed. The device consisted of intermittent feeding system, tool and fixture driving system, control system and so on. The rated power of the device was 2.3 kW, including a 1.5 kW system for the intermittent feeding, a 0.75 kW for the drive system of cutter fixture and a 0.05 kW control system. The test of processing effect of the device were conducted using （0.400±0.100） kg Parabramis pekinensis and （1.200±0.300） kg Ctenopharyngodon idellus. …

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Design Of A Household And Automatic Pitting Machine For Jujube, Gao Haichao, Han Haimin, Chen Huitao, Li Zhiwei

Food and Machinery

Because the jujube quality of deep processing could not guarantee and pitting by hand could not hygienically, a type of household and automatic pitting machine for jujube was designed. The research status of the jujube to remove kernel was analyzed, and the design requirements were made. Based on the analysis of processes, the system of basic machine was designed. The critical component of positioning device and removing kernel device were analyzed, and the crank movement guide mechanism was adopted in the pitting mechanism and pushing Jujube meat mechanism. The results indicated that the automatic charging and positioning rate was 93%, …

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Ecofeminism In The Speculative Fiction Of Ursula K. Le Guin, Octavia Butler, And Margaret Atwood, Cara Williams

Honors Scholar Theses

The aim of this article is to explore the speculative fiction works of three prominent, female speculative fiction writers: Ursula K. Le Guin, Margaret Atwood,and Octavia Butler through an ecofeminist lens. Ecofeminism, as first coined by Francois D'Eaubonne in 1974, is a philosophy that compares the oppression and abuse of women to that of the environment. This article notes how Le Guin, Atwood, and Butler portray women and the environment in post-apocalyptic science fiction. Specifically, this article looks at how these authors explore food acquisition and consumption in their various worlds. This article asks the question, how does our relationship …

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Innovation Status And Prospect Of Food Safety Science And Technology In China, Zang Mingwu, Mo Yingjie, Wang Shuo, Chen Fang, Wang Jing, Li Xiaoman, Hou Wei

Food and Machinery

Technology is an important support factor for food safety and plays an important role in controlling food safety risks and ensuring food safety. In recent years, support for food safety R&D in China has been significantly strengthened, and the supporting role of food safety technology has been continuously promoted. From the basic research, R&D of common technology and equipments, and whole controlling of food chain, this article comprehensively expounds the achievements of food safety science and technology innovation in China, analyzes the problems still existing in food safety science and technology, and summarizes the international experience of food safety science …

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Effect Of Fermented Wheat Bran On Biochemical And Baking Properties Of Dough And Bread, Yang Wendan, Zhang Binle, Zhuang Jing, Yang Zixuan, Jiang Hui, Xu Yan, Zheng Jianxian, Huang Weining, Omedijacob Ojobi

Food and Machinery

The biochemical, rheological and scanning electron microscope (SEM) analysis were respectively used to evaluate the effect of added wheat bran fermented with Marx Kluyveromyces on dough and bread biochemical and baking properties. The results showed that fermented wheat bran was rich in natural enzymes such as cellulase, xylanase and feruloyl esterase. The enzymes produced enhanced the solubilization of arabinoxylan and the release of phenols during bread making, thereby improving nutrition of the bread. Compared to dough with added xylanase, gas retention, continous wheat gluten networks and the baking characteristics of bread with added Marx Kluyveromyces fermented bran significantly improved, especially, …

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Influence Of Alkaline-Ethanol Filming System For Wheat Gluten-Based Films Containing Wheat-Bran Cellulose, Yu Guoxian, Xiao Liyuan, Wu Hejun, Li Shanshan, Luo Qingying, Liu Xingyan, Chen Anjun, Shen Guanghui, Zhang Zhiqing

Food and Machinery

Wheat gluten and wheat-bran cellulose were mixed into alkaline-ethanol system. The blend dispersions were used to prepare composite films using a film casting method in this study. The effects of solid-liquid ratio, wheat-bran cellulose content, the additive amount of glycerol, ethanol concentration, pH values and xanthan gum content in film forming system on physical properties of composite films were investigated. The physical properties contain tensile strength, elongation at break, water vapor permeability, water solubility and light transmittance etc. In the results, wheat-bran cellulose could significantly enhance the tensile strength, and decreased the water vapor permeability and water solubility. The highest …

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Study On Properties Of Cross-Linked Oxidized Acetylated Waxy Corn Starch, Huang Xiujin, Tong Qunyi

Food and Machinery

The cross-linked oxidized acetylated compound modified starch was prepared by using waxy corn starch as raw material, sodium trimetaphosphate as cross-linking agent, sodium hypochlorite as oxidant and acetic anhydride as acetylation reagent. The morphology and structure of the starch granules were analyzed by scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR). The whiteness, transparency, gelatinization characteris-tics, acid and shear resistance of the compound modified starch were measured. The results showed that the whiteness of the modified starch was increased to 97.2, the light transmittance of the paste was up to 71.0% as well as the acid and shear …

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Chemical Mechanism Of Antioxidation Of Theaflavin, Xie Hong, Luo Zhicong, Li Xican

Food and Machinery

To research the antioxidant chemical mechanism of theaflavin, the antioxidant activities of theaflavin were measured in vitro using several chemical models, including DPPH· (1,1-diphenyl-2-picryl-hydrazyl) scavenging, ABTS⁺· \[2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid)\] scavenging, and Cu²⁺-reducing power assays, which was compared with the positive control Trolox. In these assays, theaflavin along with positive control Trolox exhibited dose-dependently antioxidant abilities. The relative antioxidant levels of theaflavin vs Trolox (i.e. IC_50,Trolox/IC_{50,theaflavin}value) were calculated as 2.57, 3.13 and 3.74, respectively for DPPH·-scavenging assay, ABTS⁺·-scavenging assay, and Cu²⁺-reducing power assay. In conclusion, theaflavin possessed higher antioxidant …

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Study Of Inhibition Of Black Tea Theabrownin And Tea Polysaccharides On Lipase, Li Xianglong, Li Xiaomei, Yang Xu, Tang Lei, Xu Jingyi

Food and Machinery

In order to investigate the inhibition of lipase by theabrownin and polysaccharide of black tea, the theabrownin and polysaccharides were extracted from the same black tea in different regions. The inhibition rate of lipase activity of theabrownin and polysaccharide was analyzed by p-nitrophenol method, and the inhibitory mechanism of theabrownin and polysaccharide on lipase was discussed. The results showed that the inhibition of lipase by theabrownin and polysaccharide of black tea was significant. The IC₅₀ of Pu-er theabrownin and polysaccharide were 25.96 and 47.57 mg/mL, respectively, which were the minimum, and the inhibitory effect was the best, secondly for …

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Effect Of Different Broken Methods On Gel Structure Of Silver Carpsurimi, Wang Lei, Fan Daming, Huang Jianlian, Zhao Jianxin, Yan Bowen, Zhou Wenguo, Zhang Wenhai, Zhang Hao

Food and Machinery

Compared with chopping method, the effect of stirring method on the gel properties of surimi products was studied. The results showed that this method of stirring-broken method increased the gel strength and water holding capacity of silver carp surimi, increased the hardness, adhesiveness, adhesiveness and chewiness, but had no effect on the whiteness. Under the conditions of 2% and 3% of salt addition, this kind of stirring-broken method had a significant effect on texture improvement of the surimi product, with the gel strength increasing by 70.2% and 66.7% respectively. The results of the content of salt-soluble protein, active sulfhydryl group, …

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Study On The Effect Of Protease On The Quality Of Biscuits, Yao Xiaodan, Xu Xueming, Wu Fengfeng, Zhou Xing

Food and Machinery

The effect of Papaya protease(PAP), Neutral protease(NEP) and Bromelain protease(BRP) on the qualities of biscuit with different dosages were studied on specific volume, texture and color of hard biscuit compared with the addition of Sodium metabisulfite (SMS) and cysteine(CYS), respectively. The results showed that all the 3 proteases could improve the specific volume, texture of biscuit. With the same amount of addition, PAP has the best effect of improving the qualities of biscuit than SMS and CYS. NEP and BRP were weaker than SMS, but better than CYS. It was found that degradation of glutenin macromolecule polymer in gluten was …

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Study On Physical Properties And Oxidation Stability Of Oil-In-Water Emulsions Based On Different Vegetable Oils, Liu Ning, Cui Junjie, Jin Yuchen, Li Cheng, Chen Qiannan, Dai Chunji

Food and Machinery

In the present study, four types of O/W emulsions were prepared by using perilla oil, olive oil, palm oil and sunflower oil as the oil phase, and whey protein isolate was, as the emulsifier. The physical properties were studied, containing particle size, ζ-poten-tial, flocculation index and others. Meanwhile, the oxidation stabilities of different emulsions in storage were compared. The results showed that among the selected emulsions, perilla oil emulsion showed the smaller volume average diameter D_4,3(0.824 μm) and higher ζ-potential absolute value (37.5 mV), which resulted in a good storage stability. However, due to the perilla oil was …

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Study On Adsorption Of Lead By Two Lactobacillus Strains, Xu Ying, Li Jie, He Dandan, Lu Jiali

Food and Machinery

Bifidobacterium and Lactobacillus rhamnosus were studied about their the tolerance and adsorption of lead. The single-factor experiments were carried out by pH, the initial amount of bacteria and the initial lead concentration. The process of two strains combined with lead ion was simulated by thermodynamics and kinetic models. The state of lead ion was analyzed by scanning electron microscopy (SEM) and energy dispersive spectroscopy. The results showed that two strains had good tolerance to lead. The optimal conditions of adsorption were as follows: pH was 6, initial amount of bacteria was 1 g/L, initial concentration of lead was 50 mg/L, …

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Screening Of Lipase Producing Yeast And Optimization Of Fermentation Conditions From Kazak Artisanal Cheese In Xinjiang Uighur Autonomy Region, Liu Fei, Zheng Xiaoji, Li Baokun, Shi Xuewei, Dong Juan, Li Kaixiong, Zhuge Bin

Food and Machinery

100 strains were isolated from traditional Kazak cheese in different parts of Xinjiang Uygur Autonomous Region. Four yeast strains Y-2, Z-5, S-6 and N-5 of producing lipase were screened by RB and Rhodamine B medium and they were identified by 26S rRNA gene D1/D2 and internal transcribed spacers. The results showed that strains Y-2 and Z-5 were belonged to Kluyveromyces marxianus, while S-6 and N-5 belonged to Pichia kudriavzevii and Kluyveromyces lactis, respectively. The lipase producing activities of the 4 strains were determined by p-nitrophenol method, and the K. marxianus Z-5 was the highest, up to 23.00 U/mL. The optimum …

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Analysis Of Functional Components And Organic Selenium In Se-Enriched Citrus Vesscosa, Yang Xu

Food and Machinery

The contents of total phenolics, flavonoids, ascorbic acid, glutathione and carotenoid were examined in five different processed and utilized parts, which were peels, pulps, juices, pomaces and seeds. The optimum extraction process of inorganic selenium was determined by single factor and response surface design. Combining with total selenium and inorganic selenium contents, analyzed the ratio of organic selenium in various parts. Results indicated that there were significant differences in the contents of these functional nutrients, while the peels had the highest contents. When the materials were extracted with the ratio of 115.20 (material to water) at 91.22 ℃ for 7.42 …

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Analysis Of Fatty Acid Composition And Content In Three Strains Of Stropharia Rugoso-Annulata By Gc-Ms, Zhao Yan, Ren Yunfei, Chen Mingjie, Zha Lei, Song Xiaoxia, Guo Ligang, Wang Chenguang

Food and Machinery

The fatty acids composition and relative content were analyzed by gas chromatography-mass spectrometry (GC-MS), which were extracted from the mycelia of Stropharia rugoso-annulata Farlow apud Murrill strains Gaoyou, Zhaoyang and Tufei. The results showed that 15 kinds of saturated fatty acids and 18 kinds of unsaturated fatty acids were found in Gaoyou and Zhaoyang mycelia. The fatty acids composition in Tufei mycelia consisted of 11 kinds of saturated fatty acids and 17 kinds of unsaturated fatty acids, which were less than those in Gaoyou and Zhaoyang mycelia. The relative content of unsaturated fatty acids was higher than that of saturated …

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Fisher Discriminant Analysis For Moldy Degrees Of Maize Samples Based On The Feature Selection Of Hyperspectral Data, Dai Songsong, Yin Yong

Food and Machinery

In order to improve the identification accuracy of moldy degrees of maize samples using hyperspectral, the identification effects of moldy maize at the full wavelength and the characteristic wavelength were investigated in this study, respectively. Firstly, the hyperspectral data of 250 moldy maize samples were obtained by hyperspectral image acquisition system, and the standard normal variate (SNV) and multiplicative scatter correction (MSC) were employed to preprocess the original data; and then the MSC was adopted by comparing the results of the preprocessed and non-preprocessed data. Secondly, nine characteristic wavelengths were selected by using the partial least squares regression coefficients. Finally, …

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Effect Of Degradation Of Nitrite By Organic Acids In Pickles, Shang Jingtian, Wang Xiujun, Wang Jihui

Food and Machinery

In order to investigate the degradation of nitrite by organic acids during the fermentation of pickles, the organic acids were analyzed by high performance liquid chromatography (HPLC), and 6 different kinds of organic acid for nitrite degradation in vitro were studied. The results showed that the pickles contained oxalic acid, tartaric acid, lactic acid, acetic acid, succinic acid and other organic acids. In 72 hours, all 6 kinds of organic acid could degrade nitrite; the order of ability of nitrite degradation was: oxalic acid > tartaric acid > citric acid > malic acid > lactic acid > succinic acid > acetic acid, and the nitrite degradation …

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Uncertainty Evaluation Of The Determination Of Aflatoxin B1 In Peanut Butter By High Performance Liquid Chromatography, Xiao Lilong, Hua Jin

Food and Machinery

In order to evaluate the uncertainty of determination of Aflatoxin B₁ in peanut butter by high performance liquid chromatography. According to the uncertainty assessment described in CNAS—GL06-2006 Guidance on evaluation the uncertainty in chemical analysis and JJF 1059.1—2012 Evaluation and expression of uncertainty in measurement, the components of uncertainty in the measuring process were studied and analyzed, and the related expanded uncertainty was calculated and evaluated. The results of method showed the content of Aflatoxin B₁ in peanut butter was 25.12 μg/kg, the related expanded uncertainty was 2.1%, and the determination result was X=(25.12±0.528) μg/kg, k=2. Among the …

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Optimization Gelling Medium And Color Developer For Bacterial Testing Slip, Guo Dengfeng, Wang Lingjia, Shu Xiaomeng, Yang Xiao, Zhang Wei, Zhang Guangfeng

Food and Machinery

The cold water-soluble gel agent was screened and the gel medium composition and developer concentration were optimized，by comparing with colony count test results between bacterial testing slip and pour-plate culture method. The best composition was that carrageenan and CMC mixed in 21 (W/W), the gel powder and the medium powder mixed in 21 (W/W) and TTC actual concentration of 0.025 mg/mL. The colony count test results were no significant difference compared with the pour-plate culture method. The optimized gelling agent and color developer could be used to prepare bacterial testing slip.

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The Influence Of Online Meal Ordering On Food Safety And Its Legal Regulation, Chen Li

Food and Machinery

Because of the big difference between the network ordering mode of operation and the traditional food and beverage industry, the current “food safety law” has made special provisions on its food safety. However, due to the existing time of network ordering is not long, it still has some hidden trouble on food safety, such as administrative supervision vacancy, the lack of the necessary food safety audit and management mechanism for third party platform, the lack of consumer awareness of food safety. It is necessary to take some legal regulation measures, including establishing a supervision system based on food and Drug …

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Full-Text Articles in Food Biotechnology

Advances In Application Of Electrochemical Modified Electrode In The Fast Detection Of Heavy Metal, Zhong Pingsheng, Tian Chunmei, Ren Jiali

Food and Machinery

Progress Research On The Role Of Glycosyltransferases In The Formation Of Fruit Quality, Huang Lulu, Peng Litao, Ye Junli, Yang Shuzhen

Food and Machinery

The Encapsulation Effect Of Four Composite Wall Materials On Lactobacillus Casei, Jing Xuelian, Zeng Yue, Yin Xiaoqin, Lan Xuyue, Li Huilin, Chen Shujuan

Food and Machinery

Microwave-Vacuum Drying Characteristics And Drying Process Of Chinese Chestnut, Zhang Le, Zhao Shouhuan, Wang Zhaogai, Shi Guanying, Wang Xiaomin, Jiang Pengfei, Yang Hui, Wang Jihong

Food and Machinery

Research On Intermittent Microwave Drying Of Water Chestnut Starch, Tang Xiaoxian, Tang Quan, Zhang Qiao, Liu Yan, Duan Zhenhua

Food and Machinery

Effect Of Coagulants On Quality Properties Of Tofu Dish Jade-Like Dumpling, Ye Tao, Ding Kaili, Chen Zhina, Yin Linlin, Wang Yun, Lu Jianfeng

Food and Machinery

Low-Carbon Design Of Food Packaging Based On Life Circle Concept Of Product, Liu Zongming, Zhao Yuehao

Food and Machinery

Analysis Of Volatile Aroma Components Of Different Breeds Of Grape Distilled Spirits In Xinjiang By Hs-Spme/Gc-Ms, Wang Liye, Huang Peng, Feng Ruizhang, Wu Yun, Song Yu

Food and Machinery

Mechanical Properties And Finite Element Analysis Of The Dry Granulation Roller, Liu Zhimin, Han Lei, Liu Yang

Food and Machinery

Design Of Continuous Device For Cutting Head And Tail Of Freshwater Fish, Zou Wei, Wan Peng, Fu Hao, Peng Jinyu, Huang Jun, Tan Hequn

Food and Machinery

Design Of A Household And Automatic Pitting Machine For Jujube, Gao Haichao, Han Haimin, Chen Huitao, Li Zhiwei

Food and Machinery

Ecofeminism In The Speculative Fiction Of Ursula K. Le Guin, Octavia Butler, And Margaret Atwood, Cara Williams

Honors Scholar Theses

Innovation Status And Prospect Of Food Safety Science And Technology In China, Zang Mingwu, Mo Yingjie, Wang Shuo, Chen Fang, Wang Jing, Li Xiaoman, Hou Wei

Food and Machinery

Effect Of Fermented Wheat Bran On Biochemical And Baking Properties Of Dough And Bread, Yang Wendan, Zhang Binle, Zhuang Jing, Yang Zixuan, Jiang Hui, Xu Yan, Zheng Jianxian, Huang Weining, Omedijacob Ojobi

Food and Machinery

Influence Of Alkaline-Ethanol Filming System For Wheat Gluten-Based Films Containing Wheat-Bran Cellulose, Yu Guoxian, Xiao Liyuan, Wu Hejun, Li Shanshan, Luo Qingying, Liu Xingyan, Chen Anjun, Shen Guanghui, Zhang Zhiqing

Food and Machinery

Study On Properties Of Cross-Linked Oxidized Acetylated Waxy Corn Starch, Huang Xiujin, Tong Qunyi

Food and Machinery

Chemical Mechanism Of Antioxidation Of Theaflavin, Xie Hong, Luo Zhicong, Li Xican

Food and Machinery

Study Of Inhibition Of Black Tea Theabrownin And Tea Polysaccharides On Lipase, Li Xianglong, Li Xiaomei, Yang Xu, Tang Lei, Xu Jingyi

Food and Machinery

Effect Of Different Broken Methods On Gel Structure Of Silver Carpsurimi, Wang Lei, Fan Daming, Huang Jianlian, Zhao Jianxin, Yan Bowen, Zhou Wenguo, Zhang Wenhai, Zhang Hao

Food and Machinery

Study On The Effect Of Protease On The Quality Of Biscuits, Yao Xiaodan, Xu Xueming, Wu Fengfeng, Zhou Xing

Food and Machinery

Study On Physical Properties And Oxidation Stability Of Oil-In-Water Emulsions Based On Different Vegetable Oils, Liu Ning, Cui Junjie, Jin Yuchen, Li Cheng, Chen Qiannan, Dai Chunji

Food and Machinery

Study On Adsorption Of Lead By Two Lactobacillus Strains, Xu Ying, Li Jie, He Dandan, Lu Jiali

Food and Machinery

Screening Of Lipase Producing Yeast And Optimization Of Fermentation Conditions From Kazak Artisanal Cheese In Xinjiang Uighur Autonomy Region, Liu Fei, Zheng Xiaoji, Li Baokun, Shi Xuewei, Dong Juan, Li Kaixiong, Zhuge Bin

Food and Machinery

Analysis Of Functional Components And Organic Selenium In Se-Enriched Citrus Vesscosa, Yang Xu

Food and Machinery

Analysis Of Fatty Acid Composition And Content In Three Strains Of Stropharia Rugoso-Annulata By Gc-Ms, Zhao Yan, Ren Yunfei, Chen Mingjie, Zha Lei, Song Xiaoxia, Guo Ligang, Wang Chenguang

Food and Machinery

Fisher Discriminant Analysis For Moldy Degrees Of Maize Samples Based On The Feature Selection Of Hyperspectral Data, Dai Songsong, Yin Yong

Food and Machinery

Effect Of Degradation Of Nitrite By Organic Acids In Pickles, Shang Jingtian, Wang Xiujun, Wang Jihui

Food and Machinery

Uncertainty Evaluation Of The Determination Of Aflatoxin B1 In Peanut Butter By High Performance Liquid Chromatography, Xiao Lilong, Hua Jin

Food and Machinery

Optimization Gelling Medium And Color Developer For Bacterial Testing Slip, Guo Dengfeng, Wang Lingjia, Shu Xiaomeng, Yang Xiao, Zhang Wei, Zhang Guangfeng

Food and Machinery

The Influence Of Online Meal Ordering On Food Safety And Its Legal Regulation, Chen Li

Food and Machinery