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Articles 3601 - 3630 of 5215
Full-Text Articles in Food Biotechnology
Rapid Screening And Confirmation Of Weight-Loss Illegally Added Drugs In Health Foods, Zhang Fan, Wang Meiling, Li Rongjuan, Yan Hongfei, Zhang Ying, Huang Zhiqiang
Rapid Screening And Confirmation Of Weight-Loss Illegally Added Drugs In Health Foods, Zhang Fan, Wang Meiling, Li Rongjuan, Yan Hongfei, Zhang Ying, Huang Zhiqiang
Food and Machinery
The high resolution mass spectrometry database of weight-loss illegally added drugs was established base on liquid chromatography-diode array detector-ion trap-time of flight tandem mass spectrometry (LC-DAD-MS-IT-TOF)．The analytes in samples were extracted with acetonitrile and the extract was purified with the mixed QuEChERS sorbents. In the chromatographic analysis, target compounds were separated on a ZORBAX Eclipse AAA column (150 mm × 4.6 mm, 4.5 μm) with the gradient elution using the mobile phases of acetonitrile and water containing 0.1% acetic acid. The results showed that the screening detection limit (SDL)of the target compounds were ranged from 0.10～0.75 mg/kg. The method validation …
Rapid Quantitative Detection Of Salmonella Based On Nanogold Composite Probes, Xie Tongbin, Mei Lin
Rapid Quantitative Detection Of Salmonella Based On Nanogold Composite Probes, Xie Tongbin, Mei Lin
Food and Machinery
As the defects of the existing detection methods for Salmonella, a fast, simple, low cost and highly sensitive new rapid detection technology has been developed. The CdTe quantum dots were synthesized by water method, and then the display DNA was used to connect hundreds of quantum dots to a gold nanoparticle. After preparing the amination Fe3O4 magnetic nanoparticles by using a water hot-solvent hot method, the principle of avidin-biotin specific was used to bind with the capturing probes. Finally the fluorescence intensity of Salmonella DNA was detected. The results showed that the fluorescence intensity and Salmonella DNA …
Determination Of Five Arsenic Species In Aquatic Animals And Their Products By High Performance Liquid Chromatography And Inductively Coupled Plasma Mass Spectrometry, Wang Linpei, Zheng Yazhe, Peng Xinran
Determination Of Five Arsenic Species In Aquatic Animals And Their Products By High Performance Liquid Chromatography And Inductively Coupled Plasma Mass Spectrometry, Wang Linpei, Zheng Yazhe, Peng Xinran
Food and Machinery
A method was developed for the simultaneous determination of arsenic acid \[As(Ⅴ)\], arsenious acid \[As(Ⅲ)\], arsenobetaine (AsB), monomethyl arsonic acid (MMA) and dimethylarsinic acid (DMA) in aquatic animals and their products by high performance liquid chromatography and inductively coupled plasma mass spectrometry (HPLC-ICP-MS). The extraction reagent was 0.15 mol/L nitric acid with heat-assistant condition for 30 min at 80 ℃. Then, the five arsenic species were separated by a anion exchange column (Hanmilton PRX-X100 250 mm×4.1 mm, 10 μm) and detected by ICP-MS. The effects of different elution methods on the separation of five arsenic forms were compared, and the …
Study On Determination Of Rice Protein By Automatic Kjeldahl Apparatus, Guo Yingshi, Cao Xiaoyan, Zou Hangjun, Guo Mingyi, Zhang Wei
Study On Determination Of Rice Protein By Automatic Kjeldahl Apparatus, Guo Yingshi, Cao Xiaoyan, Zou Hangjun, Guo Mingyi, Zhang Wei
Food and Machinery
The method of measuring rice protein with fully automatic Kieldahl azotometer by single-factor experiment and orthogonal experiment was investigated. It defines the best experiment conditions through examining such key factors as sample weight, additive amount of sulfuric acid, digesting temperature and digesting time. The results showed that when the sample weight is 0.40 g, the added amount of sulfuric acid was 12 mL, digested at is 420 ℃ and for 50 min, the experimental effect was the best. The standard deviations of 6 determinations of 5 kinds of rice were 0.050 2～0.101 1, and the recoveries of nitrogen of urea …
Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food, Chen Hua, Xu Wenyang, Wang Yunhao, Zou Qiao, Li Tao
Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food, Chen Hua, Xu Wenyang, Wang Yunhao, Zou Qiao, Li Tao
Food and Machinery
To establish a LC/MS-MS method for determination of 4 kinds of rodenticide residues in plant-origin food, the effects of different mobile phase and purification on the recovery was studied. The grain samples were extracted by acetontrile and then determined by LC/MS-MS, while the samples with fruit or vegetable matrix were purified with PSA+GCB after the extraction. LC/MS-MS was used for determination. The recoveries were all above 70% at spiked levels of 0.002～0.050 mg/kg, and the relative standard deviation of the methods were 4.1%～9.5%. The LOD of warfarin and coumatetralyl were 0.001 mg/kg while the other two reach 0.005 mg/kg which …
Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic, Liu Qiulian
Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic, Liu Qiulian
Food and Machinery
A method to the determination of Iodide, Thiocyanate, Perchlorate and Glyphosate in drinking water by flow injection on-line preconcentration and Ion chromatography Spectrometry with activated carbon fiber as adsorbent was developed. Using the activated carbon fiber as adsorbent flow injection on-line preconcentration, and by flow injection in the laboratory (FIA)-ion chromatography (IC) combined with technology of adsorption column enrichment of Iodide, Thiocyanate, Perchlorate and Glyphosate were determined. The linear range of the method for trace Iodide, Thiocyanate, Perchlorate and Glyphosate was 0.01～5.00 mg/L, the correlation coefficients were 0.997 9, 0.999 0, 0.998 7 and 0.998 1, and the average recoveries …
Changes And Control Optimizationof The Nitrite Content In Toona Sinensis In The Pickling Process, Liu Junlei, Ren Guangyue, Duan Xu, Zhang Ledao
Changes And Control Optimizationof The Nitrite Content In Toona Sinensis In The Pickling Process, Liu Junlei, Ren Guangyue, Duan Xu, Zhang Ledao
Food and Machinery
The effects of different pretreatments, NaCl concentration and pickling temperature on nitrite formation in the traditional pickling process of Toona sinensis were studied. Moreover, the change rules of the content of nitrite in the pickling process after adding VC, glucose and ginger respectively were also discussed, and the control conditions were optimized. The results showed that blanching materials with Zn(Ac)2 and EDTA-2Na mixture could greatly reduce the content of nitrite in the product; the higher the NaCl concentration, the later the peak of nitrite occurred and the higher the concentration and the peak value of nitrite; the lower the …
Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine, Gao Honggang, Lou Jinpei
Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine, Gao Honggang, Lou Jinpei
Food and Machinery
One vegetable processing production line was used based on ultrasonic pesticide degradation machine as experimental equipment in this study. By controlling the different ultrasonic power and ultrasonic radiation time parameters, the pesticide degradation effects of organic phosphorus and carbamate remaining on the surface of a small green vegetables with different ultrasonic power and ultrasonic radiation time were analyzed. The results showed that the ultrasonic power for organic phosphorus and carbamate pesticide degradation effect was very obvious. However, when the ultrasonic power reached to a certain degree, the pesticide degradation tend to be changless. The relationship between the ultrasonic irradiation time …
Design Of An Automatic Hamburg-Making Machine, Wang Tao, Chen Chengjun, Guo Yanbao, Liu Chengcheng
Design Of An Automatic Hamburg-Making Machine, Wang Tao, Chen Chengjun, Guo Yanbao, Liu Chengcheng
Food and Machinery
In order to reduce the high degree of dependence on human resources in the process of hamburger-making, an automatic hamburger-making machine was designed. The machine consisted of mechanical system and control system. The mechanical system included an oven, an overhead travelling crane system, a meat storage cabinet, a manipulator, a pallet trolley, an assembly line, a hamburger sauce adding mechanism and a vegetable adding mechanism. The control system included a touch screen, a communication system and a PLC (Programmable Logic Controller). The control system could regulate the mechanical system to complete a five-step task, including adding bread, adding meat, adding …
Design And Test Of The Rub Peeling Machine For Potato, Yang Jiapeng, Wang Qinghui, Yan Shengkun, Yang Zhongqiang
Design And Test Of The Rub Peeling Machine For Potato, Yang Jiapeng, Wang Qinghui, Yan Shengkun, Yang Zhongqiang
Food and Machinery
To improve the dehulling rate and reduce the damage rate, a peeling machine for potato was designed according to the principle of rubbing. The machine consisted of waterworks, discharge control device, locking device, peeling roller, spiral brush roller and so on. It adopted rubbing of peeling roller and spiral brush roller for potato peeling. The main factors influenced peeling were studied, including rotating speed, time and feeding rate, and a peel test was carried out. The results showed the mass loss rate increased significantly with the increase of rotating speed and time. However, with the increase of feeding rate, the …
The Thymol-Chitosan Composite Membrane And Its Application In Pork Preservation, Wang Di, Zhang Renfeng, Zhang Bin, Cheng Bai, Xu Hui, Ke Chunlin, Ren Maosheng
The Thymol-Chitosan Composite Membrane And Its Application In Pork Preservation, Wang Di, Zhang Renfeng, Zhang Bin, Cheng Bai, Xu Hui, Ke Chunlin, Ren Maosheng
Food and Machinery
The bacteriostatic activity and bacteriostatic mechanism of thymol to Listeria monocytogenes were studied and the thymol-chitosan composite membrane was prepared to study the properties of the composite membrane and its preservation effect on pork. The results showed that the minimum inhibitory concentration of thymol on Listeria monocytogenes was 12.5 μg/mL. The experimental study of conductivity, nucleic acid and protein leakage found that thymol caused by mononuclear proliferative Leptospira cell membrane damage, so that bacterial cell inclusions caused by bacterial death. With the increase of thymol concentration (0.25%, 0.50%, 1.00%) in the thymol-chitosan composite membrane, the hardness and puncture strength of …
Performance Of Antibacterial And Mouldproof Packaging Film Of Compound P-Hydroxybenzoate, Li Yan, Tang Yali, Lu Lixin, Qiu Xiaolin, Wang Jun
Performance Of Antibacterial And Mouldproof Packaging Film Of Compound P-Hydroxybenzoate, Li Yan, Tang Yali, Lu Lixin, Qiu Xiaolin, Wang Jun
Food and Machinery
The two compounds of methyl p-hydroxybenzoate and propyl p-hydroxybenzoate were added into LDPE to make antibacterial masterbatch. The masterbatch were prepared for different formula antimicrobial films using of extrusion casting methods, and then the antibacterial and mildew resistance properties, as well as the mechanical and barrier properties of the films were studied. Methyl p-hydroxybenzoate and propyl p-hydroxybenzoate were found showing synergistic antibacterial effect. When the ratio was 23, the antibacterial rate reached 99.67% (E.coli) and 99.59% (Staphylococcus aureus) respectively, and the mold mildew grade reached Level 1, with a strong anti-bacterial and anti-mildew effect. The addition of p-hydroxybenzoate had little …
The Innovative Application Of Changsha Kiln Ware In Food Packaging Design, Wang Long
The Innovative Application Of Changsha Kiln Ware In Food Packaging Design, Wang Long
Food and Machinery
Changsha kiln was famous in history for specializing in the production of civilian ceramic utensils since the Tang Dynasty. It not only reflects the spiritual meaning of the Huxiang culture , but also mixes the cultural traits of western Asia, northern Africa and Europe in the 9th century during the long-term foreign trade. Starting from ceramic types of Changsha kiln, the traditional plain and modest modeling elements can be extracted, and an innovative packaging design for a fish sauce can be achieved. This packaging can not only convey the cultural implication of traditional food, but also serve as a caster …
Effect Of Reducing Water Activity And Deoxygen Packaging On Shelf Life And Quality Of Semi-Dried Noodles, Jiang Yun, Zhu Kexue, Guo Xiaona
Effect Of Reducing Water Activity And Deoxygen Packaging On Shelf Life And Quality Of Semi-Dried Noodles, Jiang Yun, Zhu Kexue, Guo Xiaona
Food and Machinery
In order to prolong the shelf life of semi-dried noodles at normal temperature, In this paper, the effects of different water activity lowering agents on water activities were investigated，A combination of 3% sorbitol solution, 0.10% propylene glycol, 2% salt, 0.8% complex phosphate reduced the water activity of semi-noodles from 0.945 to 0.867. Then changes in total plate count (TPC), water content, water activity, texture and sensory quality of the semi-dried noodles of the reducing the water activity group, the deoxygen packaging group and the combined action group were measured. The results showed that compared with the control group, the three …
Research On Fresh Bean Curd Packaging Technology At Room Temperature, Ding Xiaotong, Yang Fuxin, Qiu Yanna, Zhang Jiongjiong
Research On Fresh Bean Curd Packaging Technology At Room Temperature, Ding Xiaotong, Yang Fuxin, Qiu Yanna, Zhang Jiongjiong
Food and Machinery
The preservation at room temperature of fresh bean curd using polyamide (PA) packaging films with different concentrations of sugar, vinegar and salt was researched in this study. The single factor experiment was used to determine the optimal concentration of sugar, vinegar and salt. The orthogonal test showed that preservative solution ratio of 1 g/L sugar, 3 g/L vinegar, 7 g/L salt, treated with boiling water for 0.5 min, the freash bean curd could be stored longest.
Construction Of Mango Quality Inspection Platform Based On Dsp System, Pan Junyang, Xiang Huiyu, Xue Zhen
Construction Of Mango Quality Inspection Platform Based On Dsp System, Pan Junyang, Xiang Huiyu, Xue Zhen
Food and Machinery
In order to realize the detection of mango size, maturity and degree of decay, a test platform based on DSP6437 development board was constructed. Image acquisition was carried out on this platform, with conversion and collection of the data stream. Therefor, the RGB and grayscale images were obtained, the super neighborhood average method for smoothing the image was used to detect the region of interest, and according to the regional average gray degree of maturity, the classification of mango was determined. The edge points of mango were calculated by Laplace transform, and the minimum envelope rectangle was rotated to judge …
Non-Destructive Determination Of Eggs Freshness By Vis/Nir Hyperspectral Imaging Technology, Yang Xiaoyu, Ding Jiaxing, Fang Mengmeng, He Jianguo
Non-Destructive Determination Of Eggs Freshness By Vis/Nir Hyperspectral Imaging Technology, Yang Xiaoyu, Ding Jiaxing, Fang Mengmeng, He Jianguo
Food and Machinery
Hyperspectral images of egg samples were obtained using a hyperspectral system of 400~1 000 nm. The anomalous samples were detected by Monte Carlo method, and the original spectra were processed by three kinds of pretreatment methods. The characteristic wavelengths were extracted from the spectral data after pretreatment using competitive adaptive reweighed sampling (CARS), Genetic Algorithms PLS (GAPLS) and Interval Random Frog (IRF). The Partial Least Squares Regression (PLSR) and Least Squares Support Vector Machine (LS-SVM) eggs freshness prediction models based on full spectrum and characteristic wavelength were established respectively. The results showed that the standardized normal variate (SNV) method was …
Design And Application Of An Ice-Temperature Vacuum Drying System, Li Jianguo, Wan Jinqing, Zhao Yanfeng
Design And Application Of An Ice-Temperature Vacuum Drying System, Li Jianguo, Wan Jinqing, Zhao Yanfeng
Food and Machinery
The ice-temperature vacuum drying processing dose little damage to the nutrition of food products, and helps to preserve their high quality. However, the precise control of ice-temperature is difficult in this field. On the basis of analyzing the principles of ice-temperature vacuum drying process and the features of drying equipment, the ice-temperature vacuum drying system with improved control flow was set up and the experiments with the sample of white radish wear were carried out. The results showed that this system could operate steadily at the set sample temperature value ±0.5 ℃, and provided a platform for the follow-up study …
Fast Filtering And Asymmetrical Trimmed-Mean Mass Estimator For The Checkweigher, Xu Jinzhou, Shi Xiudong, Wang Bin, Li Jin
Fast Filtering And Asymmetrical Trimmed-Mean Mass Estimator For The Checkweigher, Xu Jinzhou, Shi Xiudong, Wang Bin, Li Jin
Food and Machinery
In order to solve the problem of low weight detection precision of belt type weight detection equipment at high speed. Firstly, the model of weight detection system was modeled, and then the checkweigher in static, no-load operation, the normal work of the state of the system was checked to analyze time frequency signals.The source of interference and its frequency were found out, then an analysis of its causes and changes were analyzed, determining the index filtering. According to the index, the FIR digital filter was designed to denoise the data. After filtering, two methods were adopted as follows. The weight …
Effects Of Online Laser Perforation Parameters On Physical And Chemical Indexes Of Fine Cigarettes, Gao Mingqi, Gu Liang, Li Mingzhe, Lu Ping, Ji Peng, Feng Xiaomin, Wang Ning, Meng Yang, Tian Haiying, Cui Chun, Hu Shaodong
Effects Of Online Laser Perforation Parameters On Physical And Chemical Indexes Of Fine Cigarettes, Gao Mingqi, Gu Liang, Li Mingzhe, Lu Ping, Ji Peng, Feng Xiaomin, Wang Ning, Meng Yang, Tian Haiying, Cui Chun, Hu Shaodong
Food and Machinery
In order to investigate the effects of online laser perforation parameters on physical and chemical indexes of fine cigarette, the cigarette samples were prepared with different laser perforation positions, different hole numbers and different laser perforation time, and the relationships of the said parameters were also analyzed with cigarette ventilation rate,the consistence of ventilation rate and the deliveries of routine smoke constituents. The results showed that: ① Compared with normal cigarettes, the positions of online laser pulse had little influence on physical and chemical indexes of fine cigarette, the change of physical and chemical indexes of fine cigarettes with different …
Ability Of Acid And Bile Salt Resistance Of Lactic Acid Bacteria And Its Cholesterol Lowering Effect From Human Origin, Chen Dawei, Gu Ruixia, Lu Maolin, Huang Yujun, Zhang Chenchen, Guan Chengran, Zhang Yulu, Fan Chenyu
Ability Of Acid And Bile Salt Resistance Of Lactic Acid Bacteria And Its Cholesterol Lowering Effect From Human Origin, Chen Dawei, Gu Ruixia, Lu Maolin, Huang Yujun, Zhang Chenchen, Guan Chengran, Zhang Yulu, Fan Chenyu
Food and Machinery
Lactic acid bacteria (LAB) with ability of acid and bile salt resistance were isolated from the feces of the longevity population in Rugao by using selective medium, artificial gastric juice and bile salt medium, and the ability of cholesterol reducing and manner were studied. The results showed that the survival rate of all isolated 60 strains of LAB in the pH 3.0 artificial gastric juice was more than 30%, the LAB from the middle-aged group, elderly group and longevity group was significantly higher than that in the youth group (P＜0.05); the survival rate of LAB in the 0.3% and 0.5% …
Isolation And Identification Of Lactic Acid Bacteria From Fermented Vegetables And In Vitro Resistance Screening, Zhou Xianrong, Lan Lingxia, Tang Yanyan, Huang Shenglan, Li Yuzhu, Yu Lihong, ZalN Zsolt, Zhao Xin, Du Muying
Isolation And Identification Of Lactic Acid Bacteria From Fermented Vegetables And In Vitro Resistance Screening, Zhou Xianrong, Lan Lingxia, Tang Yanyan, Huang Shenglan, Li Yuzhu, Yu Lihong, ZalN Zsolt, Zhao Xin, Du Muying
Food and Machinery
This study aimed to isolate lactic acid bacteria containing in vitro resistance ability from Sichuan fermented vegetables. Five strains of Lactobacillus were isolated from fermented vegetables and analyzed by 16S rDNA. Four strains of them were Lactobacillus plantarum, named as E-6-1, E-1-2, E-6-3, D-2-3 respectively, and another one was Lactobacillus alimentarius, named as C-2-1. The in vitro resistance of the 5 strains was determined by artificial gastric juice and bile salt. The results showed that the lactic acid bacteria numbered D-2-3 had good anti-artificial gastric juice ability, and the survival rate was 95.38% after 3 h of artificial gastric juice …
Analyzing Of Bacterial Diversity Involved In Aspergillus-Type Douchi By 454 Pyrosequencing, Li Shirui, Shi Cong, Jiang Liwen, Liao Luyan, Zhou Hongli, Li Pao
Analyzing Of Bacterial Diversity Involved In Aspergillus-Type Douchi By 454 Pyrosequencing, Li Shirui, Shi Cong, Jiang Liwen, Liao Luyan, Zhou Hongli, Li Pao
Food and Machinery
The changes of bacterial diversity in eight stages of Aspergillus fermented bean curd fermentation were determined by 454 high-throughput pyrosequencing technique. The changes and diversity of bacterial community at different stages were studied. The results showed that the similarity of the major microorganisms in different samples at the two levels was high, with a total of more than 90% of the total, including three types of Phytophagous, Proteobacteria and Actinomycetes. The samples with the highest level of homogeneity were HY04, and 31 major genera were found in it. It was also found that the abundance of Weissella, Bacillus, Staphyloco-ccus, Lactococcus, …
Identification Of 4 Polyphenolics From Seeds Extracts Of Camellia Semiserrata Chi., Wang Weijie, Cao Qingming, Lan Fang, Wang Wenfei, Bao Liyuan
Identification Of 4 Polyphenolics From Seeds Extracts Of Camellia Semiserrata Chi., Wang Weijie, Cao Qingming, Lan Fang, Wang Wenfei, Bao Liyuan
Food and Machinery
To comprehensively develop and utilize Camellia semiserrata resources, compounds of ethanol extract of Camellia semise-rrata Chi. cake were separated and identified. Five purified compounds were achieved by HPLC preparation from 4 fractions including XVII, XXVI, XXVIII and XXXIV by ethyl acetate extraction and silica gel column chromatography. The analysis of compound 4 has been reported in another paper. Four compounds were identified as protocatechoic acid (1), apigenin-6-C-β-D-glucopyranoside (2), kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (3), and kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)-2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside (5) by spectral analysis, among which, compounds 3 was the first time reported in the Camellia genus, and compounds 5 was firstly reported in Camellia semiserrata Chi., The …
Screening And Safety Evaluation Of Lactic Acid Bacteria Producing Fibrinolytic Enzyme, Yin Mengwen, Zhou Qian, Lei Chan, Hu Xinjie
Screening And Safety Evaluation Of Lactic Acid Bacteria Producing Fibrinolytic Enzyme, Yin Mengwen, Zhou Qian, Lei Chan, Hu Xinjie
Food and Machinery
In this study, 2 strains of Enterococcus faecalis HYD09 and HYN06 isolated from traditional fermented food were used to determine the enzyme activity of fermentation supernatant, and evaluate the basic safety of the strains. The safer strain were tested for gastrointestinal viability; meanwhile, the fermentation supernatant was subjected to protease; the crude enzyme was obtained from the fermentation broth and its activity was measured by Native-Page. The results showed: the enzyme activities of HYD09 and HYN06 fermentation supernatant were 115.3 U/mL and 107.2 U/mL, respectively; HYD09 and HYN06 indole test, nitrate reductase assay, amino acid decarboxylase test hemolysis test were …
Optimal Cultivation Conditions For Streptococcus Salivarius Bd3900 To Express Substances Capable Of Inhibiting Streptococcus Mutans Biofilm Formation, Yu Yanan, Wu Zhengjun, Han Jin
Optimal Cultivation Conditions For Streptococcus Salivarius Bd3900 To Express Substances Capable Of Inhibiting Streptococcus Mutans Biofilm Formation, Yu Yanan, Wu Zhengjun, Han Jin
Food and Machinery
In order to increase the metabolites of the strain BD3900 inhibiting the S. mutans biofilm formation, the inhibition rate of biofilm formation by Streptococcus mutans was used as indexes. The effects of the cultivation time and temperature, the carbon resources, the concentration of sucrose and the inoculum amount were investigated. The results showed that optimal cultivation conditions were composed of a cultivation period of 16 h, a cultivation temperature of 34 ℃, and a sucrose concentration of 1 g/100 mL. Under the optimized cultivation conditions, the inhibitory ability of the strain BD3900 on the formation of S. mutans biofilm was …
Relationship Of Potato Starch Granule And Its Enzymatic Hydrolysis Properties, Zhan Jinling, Sun Binghua, Xie Yayun, Jin Zhengyu, Tian Yaoqi
Relationship Of Potato Starch Granule And Its Enzymatic Hydrolysis Properties, Zhan Jinling, Sun Binghua, Xie Yayun, Jin Zhengyu, Tian Yaoqi
Food and Machinery
Mechanical pulverization was generally used to fractionate starch granules, but this method produced broken starch granules, thus resulting in the difficulties in finding the relationship between particle size of starch granule and hydrolysis efficiency by enzymes. Therefore, a sedimentation method based on stokes law was developed to produce unbroken starch granules with different particle sizes. The results showed that four sizes of starch granules were obtained and their average equivalent particle diameters were 17.39, 25.81, 38.77, and 56.53 μm, respectively. Furthermore, smaller starch granules possessed large specific surface and exhibited higher hydrolysis rate. A negative correlation was observed between granule …
Study On The Quality Change Of Soybean Oil In The Frying Process Of Chicken Rice, Zhang Gensheng, Wang Rui, Yue Xiaoxia, Zhang Honglei, Chi Tianqi
Study On The Quality Change Of Soybean Oil In The Frying Process Of Chicken Rice, Zhang Gensheng, Wang Rui, Yue Xiaoxia, Zhang Honglei, Chi Tianqi
Food and Machinery
To soybean oil as the main raw material, chicken for the fried food. The effects of different frying time, frying temperature and the quality of each batch of fried chicken on the quality of soybean oil were studied by measuring the physical and chemical indexes, including color, acid value, peroxide value, carbonyl valence price and polar component of soybean oil. Moreover, the low-frequency nuclear magnetic resonance imaging (MRI) technology was used to verify the physical and chemical indicators. The results showed that the color, acid and carbonyl value of the frying oil increased with the frying time, temperature and the …
Enzyme-Linked Sensitization Biosensor Detection Of Bisphenol A In Food Matrix Based On Magnetic Nanomaterials, Xu Zhou, Tang Yao, Wang Rong, Chen Maolong, Wen Li, Cheng Yunhui
Enzyme-Linked Sensitization Biosensor Detection Of Bisphenol A In Food Matrix Based On Magnetic Nanomaterials, Xu Zhou, Tang Yao, Wang Rong, Chen Maolong, Wen Li, Cheng Yunhui
Food and Machinery
A horseradish peroxidase enzyme-sensitized detection platform based on functionalized magnetic nanoparticles and gold nanoparticles was established with the nanomaterials as the carrier and the bisphenol A aptamer and the complementary strand as the biometric recognition unit. The method about rapid pretreatment and trace detection of bisphenol A in food matrix was established. The BPA aptamer binding to the magnetic nanomaterials could compete with the complementary strands of the aptamer and the horn root peroxidase (HRP) modified gold nanoparticles. The effect of HRP on the catalytic hydrolysis of the substrate resulted in the change of characteristic peaks at 450 nm, helping …
Prediction Of Moisture Content Of Noni Fruit Powder By Freeze-Drying Process Based On Plsr And Infrared Spectroscopy, He Yunxiao, Zhang Xiaoqing, Zhang Yang, Liu Hong
Prediction Of Moisture Content Of Noni Fruit Powder By Freeze-Drying Process Based On Plsr And Infrared Spectroscopy, He Yunxiao, Zhang Xiaoqing, Zhang Yang, Liu Hong
Food and Machinery
Noni powders with the moisture content of 15.33% were prepared from fresh noni fruit by spray drying, then vacuum freeze drying to obtain samples with moisture content (0.44%～9.00%) by different dying time respectively. Then the model between IR and water content of all samples with partial least squares regression (PLSR) was established. The results showed that IR absorption peak of water appeared about 1 640 cm-1, and the absorption peak was influenced by the freeze drying time. PLSR model with moisture content in range of 0.44%～9.00% in the noni fruit powder was also built, and the square of …