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Articles 4021 - 4050 of 5215

Full-Text Articles in Food Biotechnology

Optimization Of Hot Air Vacuum Freeze Drying For Eurotus Eryngii, Sun Cui, Wang Yu, Sheng Xiaorui, Li Kuokuo Feb 2017

Optimization Of Hot Air Vacuum Freeze Drying For Eurotus Eryngii, Sun Cui, Wang Yu, Sheng Xiaorui, Li Kuokuo

Food and Machinery

In order to increasing the drying speed, quality and energy consumption in the for Eurotus eryngii drying, the effects were studied, of from the hot-air temperature, hot-air time and vacuum freeze-drying time,on drying rate, sense judgment, rehydration ratio and Amino acids by using the Box-Behnken optimal design. Based on the experimental data, the response surface methodology was employed for the muli-variable experiments and the regression model was established. The optimal parameters were obtained as follows: hot air drying temperature 50 ℃, hot air drying time is 60 min, and the vacuum freeze-drying time is 10 h. The combined drying method …

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The Role Of Quorum Sensing In Biofilm Formation Of Foodborne Micro-Organism, Zhang Guoli, Ao Xiaolin, Liu Shuliang Feb 2017

The Role Of Quorum Sensing In Biofilm Formation Of Foodborne Micro-Organism, Zhang Guoli, Ao Xiaolin, Liu Shuliang

Food and Machinery

The biofilm is a multicellular group structure formed by numerous gathered microorganism which adheres on the surfaces. This phenomenon is widespread in a variety of foodborne micro-organism, and it is important for food processing and security. Quorum sensing (QS) has been proven to be an important factor in the formation of biofilm. In this review, the regulation function of QS in the biofilm formation of several kinds of foodborne bacteria and fungi was discussed, and this would provide reference to biofilm control and utilization in food processing.

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Antimicrobial Peptides And Its Application In The Control Of Fruit And Vegetable Diseases, Wang Wenjun, Zeng Kaifang, Deng Lili, Yao Shixiang Feb 2017

Antimicrobial Peptides And Its Application In The Control Of Fruit And Vegetable Diseases, Wang Wenjun, Zeng Kaifang, Deng Lili, Yao Shixiang

Food and Machinery

Antimicrobial peptides are widely present in the organism, which are gene-encoded, ribosomal synthesized polypeptides. Antimicrobial peptides have anti bacteria, fungi, viruses and other biological functions. They are the important part of non-specific immune function of organism. With the development of the research on the antimicrobial peptides, they are expected to be excellent substitutes for antibiotics, fungicides. This review briefly introduces the classification, mechanism and application in the control of fruits and vegetables diseases of antimicrobial peptides, and prospects the problems existing in the research and widely application.

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Thermal Drying Methods Of Yeast And The Ways To Improve The Activity, Zhang Hongyan, Zeng Kaifang, Zhou Yahan, Deng Lili, Yao Shixiang Feb 2017

Thermal Drying Methods Of Yeast And The Ways To Improve The Activity, Zhang Hongyan, Zeng Kaifang, Zhou Yahan, Deng Lili, Yao Shixiang

Food and Machinery

Drying the yeast cells into a dormant state, that is, preparing solid active dry yeast, and the active dry yeast is convenient for transport and storage, and widely used in the fields of wine making, baking, biological control and so on. During the process of preparing active dry yeast, drying the yeast is an important step. It was introduced that the thermal drying methods, including drying methods of using vacuum, spray, and fluidized bed, which are economical, high in feasibility, low energy consumption, and can be preserve for a long time. Moreover, the factors affect the activity of dry yeast …

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Research Progress Of New Formaldehyde Scavengers In Food Products, Chen Xifeng, Tao Ningping, Xu Changhua, Gu Dongchen Feb 2017

Research Progress Of New Formaldehyde Scavengers In Food Products, Chen Xifeng, Tao Ningping, Xu Changhua, Gu Dongchen

Food and Machinery

This article briefly describes the source and the harm of formaldehyde in food and its effects on food quality. The types of formaldehyde scavenger in food and the study of complex formaldehyde scavenger in recent years were systematically introduced. And provided the basis for selecting the suitable formaldehyde scavenger in the future, and looked forward to the environmental protection and high efficient research direction of the new formaldehyde scavenger.

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Research Progress In Functional Nutrients And Biological Activities Of Hibiscus Syriacus L., Zhang Wenyan, Wang Xiaohong, Li Anping, Feng Binyi Feb 2017

Research Progress In Functional Nutrients And Biological Activities Of Hibiscus Syriacus L., Zhang Wenyan, Wang Xiaohong, Li Anping, Feng Binyi

Food and Machinery

Hibiscus syriacus L. is a kind of ornamental plants with abundant functional nutrients and bioactive substances. The domestic and overseas research progress of functional nutrients and bioactive extracts of H. syriacus L were reviewed. Moreover, its function of extracts and the development status of related products were summarized, and the relative development and utilization prospect were prospected. Our study would provide theoretical basis for the comprehensive development and utilization of Hibiscus syriacus L.

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Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Yan Huabing, Qin Meiying, Wan Gying, Li Zhichun, Wei Ping, Zhou Kui Feb 2017

Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Yan Huabing, Qin Meiying, Wan Gying, Li Zhichun, Wei Ping, Zhou Kui

Food and Machinery

The paper focused on the effect of the cassava flour on the qualities and texture characteristics of biscuits during storage, different proportion of cassava flour instead of low-gluten flour was made biscuits, and evaluated the physical and texture indexes of the products. The results showed that the brightness of biscuits add the cassava flour was decreased, colour and lustre was turned yellow. The cassava flour could reduce the moisture content and water absorp-tion, improved the brittleness of biscuits during storage. Thereinto, the biscuits during storage had the lowest moisture content, chewiness, hardness, and the highest brittleness when the cassava flour …

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Microstructure Of Rabbit-Skin Collagen And Influences Of Different Factors On Its Aggregation, Ma Mingsi, Zhang Yuhao, Ma Liang, Wang Xuemeng, Han Shuang, Zhang Xiaojie Feb 2017

Microstructure Of Rabbit-Skin Collagen And Influences Of Different Factors On Its Aggregation, Ma Mingsi, Zhang Yuhao, Ma Liang, Wang Xuemeng, Han Shuang, Zhang Xiaojie

Food and Machinery

In this study, UV spectroscopy, Fourier transform infrared spectroscopy and scanning electron microscopy, were used to study the microstructure of rabbit-skin collagen, respectively. The effects of temperature, collagen concentration, pH value and ionic strength on aggregation properties of collage were also studied. The results of UV spectroscopy and Fourier transform infrared spectroscopy showed that the absorption peak and the corresponding wavelength in accordance with the characteristics of type Ⅰ collagen. Moreover, the results of scanning electron microscopy showed that the collagen was irregular dense sheet film, partially wrinkled on the surface. Furthermore, the results of aggregation properties of rabbit-skin collagen …

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Originalitytrend Of Global Food Packaging Design From “Pentawards” Prizewinning Works, Li Li, Chen Hong Feb 2017

Originalitytrend Of Global Food Packaging Design From “Pentawards” Prizewinning Works, Li Li, Chen Hong

Food and Machinery

To select the prizewinning works in food and beverage kind in Pentawards International Packaging Design Contest from 2010 to 2016, comprehensively analyzes the pictures, characters, colors, packaging materials and technology of packaging works, and explores the characteristics and development trend of global food packaging originality design in recent years. The results show are as the following: in pictures, the food packaging originality prefers flatting and abstraction, and return of hand-drawn illustration; in colors, it prefers the application of gradients, monochrome and dedicated color; in characters, the characters modularization, handwriting and a sans-serif font will become design trend; in materials, adequate …

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Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing Feb 2017

Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing

Food and Machinery

To study the freshness and quality changes after electron beam irradiation in three different forms, include paddy, brown rice, milled rice, during storage , taking the fresh late japonica rice was selected as raw material. The effect of electron beam irradiation on paddy, brown rice and milled rice based on the doses of 0, 2, 4 kGy was studied, including the effects on moisture content, color, fatty acid value, viscosity value and taste value. Results indicated that the paddy, brown rice, milled rice at 2, 4 kGy irradiated doses compared to the corresponding non-irradiated sample, moisture content, whiteness, redness and …

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Effects Of Different Heat Treatment On Oxidordeuctase Activity Of Walnut Kernel, Wu Qiuhao, Jia Lirong, Chen Ante, Zhang Xi, Huang Rongrong, Liu Xuebin, Wang Ping Feb 2017

Effects Of Different Heat Treatment On Oxidordeuctase Activity Of Walnut Kernel, Wu Qiuhao, Jia Lirong, Chen Ante, Zhang Xi, Huang Rongrong, Liu Xuebin, Wang Ping

Food and Machinery

Effects of microwave, far-infrared heating and hot-air treatment on enzyme activity of walnut kernels were investigated. After undergoing different strength of microwave, far-infrared ray and hot-air, the activity of lipoxygenase activity (LOX), peroxidase (POD) and hydrogenperoxidase (CAT) in walnut kernels were determined. The results showed that microwave, far-infrared heating and hot-air treatment could inhibit the activity of LOX, POD and CAT effectively. The conditions of three heat processing were optimized as follows, i.e. treated at 385 W microwave for 3 min, 90 ℃ far-infrared heating for 30 min, or 90 ℃ hot-air treatment for 90 min, respectively.

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Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping Feb 2017

Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping

Food and Machinery

Given the high quality wheat gluten protein, the hydrolysis conditions including hydrochloric acid concentration, hydrolysis time and solid-liquid ratio were optimized with the degree of hydrolysis, umami amino acids (aspartic and glutamic acid) as indices using hydrochloric acid, and the processing technique was expatiated. Moreover, 3-monochloropropane-1,2-diol (3-MCPD) combining with acidolysis process was measured and sensory evaluation assessment team was organized to do the sensory evaluation of hydrolyzed vegetable protein under different conditions. Additionally, the optimum preparation was selected. Finally, on the basis of single factor experiment, the response surface of the 3 level design (Box-Behnken design) was used by degree …

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Towards The Development Of A Sustainable Soya Bean-Based Feedstock For Aquaculture, Hyunwoo Park, Steven Weier, Fareha Razvi, Pamela A. Peña, Neil A. Sims, Jennica Lowell, Cory Hungate, Karma Kissinger, Gavin Key, Paul Fraser, Jonathan Napier, Edgar B. Cahoon, Thomas Clemente Feb 2017

Towards The Development Of A Sustainable Soya Bean-Based Feedstock For Aquaculture, Hyunwoo Park, Steven Weier, Fareha Razvi, Pamela A. Peña, Neil A. Sims, Jennica Lowell, Cory Hungate, Karma Kissinger, Gavin Key, Paul Fraser, Jonathan Napier, Edgar B. Cahoon, Thomas Clemente

Center for Plant Science Innovation: Faculty Publications

Soya bean (Glycine max (L.) Merr.) is sought after for both its oil and protein components. Genetic approaches to add value to either component are ongoing efforts in soya bean breeding and molecular biology programmes. The former is the primary vegetable oil consumed in the world. Hence, its primary usage is in direct human consumption. As a means to increase its utility in feed applications, thereby expanding the market of soya bean coproducts, we investigated the simultaneous displacement of marine ingredients in aquafeeds with soya bean-based protein and a high Omega-3 fatty acid soya bean oil, enriched with alpha-linolenic …

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Determination Of Nitrite In Food By Using Headspace-Gas Chromatography, He Hao, Chen Xingying, Sun Yingqiu, Zhao Juan Jan 2017

Determination Of Nitrite In Food By Using Headspace-Gas Chromatography, He Hao, Chen Xingying, Sun Yingqiu, Zhao Juan

Food and Machinery

The determination of nitrite content in drinking water, smoked bamboo shoot, grandmother food and roasted ear tip was studied by using headspace-gas chromatography, and a fast, accurate and quantitative detection method of nitrite was established. The reaction mechanism of this method was deduced, and the relative products were validated by the headspace gas chromatography-mass spectrometry. The sample solution of smoked bamboo shoot, grandmother food and roasted ear tip were analyzed after crushing, boiling water extraction, precipitation and filtration, and then sodium cyclamate and sulfuric acid solution were added to pretreated sample. Diazo reaction was reacted in headspace bottle at 50 …

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Development Of A Combining Sterilization Equipment Of High Pressure Carbon Dioxide Treatment And Ultra-High Pressure Homogenization Treatment, Sun Yanlin, Su Shupeng, Han Liying, Jiang Shu Jan 2017

Development Of A Combining Sterilization Equipment Of High Pressure Carbon Dioxide Treatment And Ultra-High Pressure Homogenization Treatment, Sun Yanlin, Su Shupeng, Han Liying, Jiang Shu

Food and Machinery

High pressure carbon dioxide treatment (HPCD) and ultra-high pressure homogenization treatment (HPH) are promising non-thermal sterilization technologies. A new type of combining sterilization technology of HPCD and HPH was developed to enhance the sterilization capabilities. The working principles, characteristics, structural components of the combining sterilization technologies were introduced systematically, and the physical prototype was developed. These three sterilization technologies were evaluated by comparing the inactivation of Saccharomyces cerevisiae, and the test results showed that the combining sterilization technology was better than that of the single one.

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The Application Of Phosphate In Wheat Based Products, Wang Li, Chen Min, Zhao Junfeng, Qian Haifeng, Zhang Hui, Qi Xiguang Jan 2017

The Application Of Phosphate In Wheat Based Products, Wang Li, Chen Min, Zhao Junfeng, Qian Haifeng, Zhang Hui, Qi Xiguang

Food and Machinery

Phosphate is a kind of food additive, which can improve the quality of food. It is widely used in all fields of food industry and plays an important role in the production of wheat based products. In this paper, the basic characteristics of phosphate were introduced, and the application and mechanism of phosphates in flour products were also summarized. Furthermore, the problems of its application and the corresponding suggestions were proposed.

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Present Situation, Problems And Countermeasures Of Agricultural Scientific And Technological Innovation In China, Hu Yi, Chen Fang, Yi Jianyong, Zhang Zhenghe, Wang Jing, Mo Yingjie Jan 2017

Present Situation, Problems And Countermeasures Of Agricultural Scientific And Technological Innovation In China, Hu Yi, Chen Fang, Yi Jianyong, Zhang Zhenghe, Wang Jing, Mo Yingjie

Food and Machinery

The present situation of agricultural science and technology innovation activities in China were expounded in this paper, and the characteristics of various innovation subjects, especially based on the universities was pointed out. Simultaneously, the current problems of agricultural technology innovation system were also analyzed, including the lack of innovation capability and financial support, the difficulty of technology promotion and transformation, and the imperfect of service platform. Finally, some practical and feasible policy were proposed in order to improve the agricultural technology innovation system. We suggested that government should support the technology innovation in agricultural enterprises and improve the evaluation mechanism …

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Comparative Research On Different Emulsifiers In Chinese And Japanese Flour Based Pound Cake Batter Systems, Wang Feng, Chen Cheng, Yang Zixuan, Hao Yuehui, Jin Weize, Chen Junmin, Huang Weining, Akihiro Ogawa Jan 2017

Comparative Research On Different Emulsifiers In Chinese And Japanese Flour Based Pound Cake Batter Systems, Wang Feng, Chen Cheng, Yang Zixuan, Hao Yuehui, Jin Weize, Chen Junmin, Huang Weining, Akihiro Ogawa

Food and Machinery

The effect of the different emulsifiers on rheological and thermodynamical properties of the Chinese and Japanese flour based pound cake batter systems was investigated. Results showed that the specific gravity of cake batter containing 10%MFC changed the most. The specific volume of cake increased significantly as the addition of MFC increased. The bubble distribution of cake batter containing MFC was more uniform, and the emulsion system had greater stability. The hardness of the cake containing 7.5% was equivalent to that of the cake containing 5% SP. The cake product with 10% MFC addition had best sensory scores and best anti-retrogradation …

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Multiple Mutation Breeding Of Aspergillus Oryzae With High Protease Activity In Soy Sauce Fermentation, Ye Jing, Jiang Xuewei, Luo Xiaoming, Zhou Shangting, Yang Zijiang, Jiang Xiaohong, Li Yaobo Jan 2017

Multiple Mutation Breeding Of Aspergillus Oryzae With High Protease Activity In Soy Sauce Fermentation, Ye Jing, Jiang Xuewei, Luo Xiaoming, Zhou Shangting, Yang Zijiang, Jiang Xiaohong, Li Yaobo

Food and Machinery

The original strain of Aspergillus oryzae CS3.03 isolated from koji powder was treated with the composite mutagen UV-DES. The mutants were screened with the method of casein plate and agar block. According to re-screening results detecting with the method of Folin-phenol, and the better screening means was found. At the same time, the fermentation ability of high protease activity mutants were tested in the state of low-salt solid-state fermentation technology, and the genetic stability of the best was tested by repeated multiplying. The results showed that the screening efficiency of agar block method was significantly higher than casein plate method. …

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Study On Phosphorylated Modification And Properties Of Pasteurized Egg White, Zhang Gensheng, Li Tingting, Ding Jian, Chang Hong, Wang Rui, Chi Tianqi, Tang Min Jan 2017

Study On Phosphorylated Modification And Properties Of Pasteurized Egg White, Zhang Gensheng, Li Tingting, Ding Jian, Chang Hong, Wang Rui, Chi Tianqi, Tang Min

Food and Machinery

Pasteurized egg white was used as raw material and modified by sodium tripolyphosphate (STP). The optimum conditions for the phosphorylation of egg white were determined by single factor and orthogonal test, for the reaction pH 7.5, the amount of STP 4%, the reaction temperature 40 ℃, and the reaction time 4 h. Under the optimal conditions, the degree of phosphoryl-ation reached 50.96 mg/g. The low-field nuclear magnetic resonance (LF-NMR) was used to observe the binding of proteins to water during the process. The results showed that the solubility, water - holding capacity, foaming property and emulsifying property of egg albumin …

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Construction Of Recombinant E Coli. Of Producing Β-Phenylalanine Aminomutase And Optimization Of Fermentation Conditions, Ge Fei, Tang Yao, Zhu Longbao, Li Yiwen, Duan Zhenchao, Ma Qisen, Tao Yugui Jan 2017

Construction Of Recombinant E Coli. Of Producing Β-Phenylalanine Aminomutase And Optimization Of Fermentation Conditions, Ge Fei, Tang Yao, Zhu Longbao, Li Yiwen, Duan Zhenchao, Ma Qisen, Tao Yugui

Food and Machinery

The genetic engineering strain with recombinant plasmid pET-28a-pam was expressed in E.coli BL21. The fermentation conditions of initial pH, shaking speed, inoculation time and fermentation time were optimized with the PAM activity by using single factor. The results showed that the optimal fermentation conditions were initial pH 7.0, 200 r/min, the tenth hour broth and liquid volume 50 mL/500 mL, fermented for 24 h. Furthermore, the three factors were optimized by Box-Behnken design, and the results showed that inoculation time, initial pH and fermentation time are main affecting factors and their optimal levels are 12.8 h, 6.7 and 25.2 h. …

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Correlation Between Fe2+/Fe3+ And Conductivity Monitored On-Line In The Model Wine Induced By Ultrasound Irradiation, Yan Yanying, Wang Tingting, Fu Xizhe, Wei Chenxi, Fan Xuehui, Zhang Qingan Jan 2017

Correlation Between Fe2+/Fe3+ And Conductivity Monitored On-Line In The Model Wine Induced By Ultrasound Irradiation, Yan Yanying, Wang Tingting, Fu Xizhe, Wei Chenxi, Fan Xuehui, Zhang Qingan

Food and Machinery

Studies have shown that significant changes in electrical conductivity can be detected during the wine aging modified by ultrasound, but the mechanism of ultrasound-induced changes in electrical conductivity is unclear currently. The model wine based on ethanol, tartaric acid and ammonium ferrous sulfate has been built for on-line monitoring electrical conductivity in different ultrasonic conditions, determining the content of ferrous ion and analyzing the correlation between the changes of conductivity and ferrous ion. The results indicate that the electrical conductivity of the model wine increased firstly and then decreased, next increased slowly and remained unchanged finally in the process of …

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Discrimination Of Seven Yuxiang Shredded Pork Sauces Based On Electronic Nose, Yi Yuwen, Fan Wenjiao, Qiao Mingfeng, Peng Yiqin, Deng Jing, Zhang Xu, Hu Jinxiang Jan 2017

Discrimination Of Seven Yuxiang Shredded Pork Sauces Based On Electronic Nose, Yi Yuwen, Fan Wenjiao, Qiao Mingfeng, Peng Yiqin, Deng Jing, Zhang Xu, Hu Jinxiang

Food and Machinery

In this study, seven Yuxiang shredded pork sauces in Sichuan and Chongqing area were measured by an electronic nose before and after heating respectively, combined with principal component analysis (PCA) and cluster analysis (CA), as well as in combination with sensory evaluation and physical and chemical indicators. The results showed that electronic nose could effectively distinguish the seven Yuxiang shredded pork sauces before and after heating. Compared with heated, the Yuxiang shredded pork sauces in Sichuan area showed obvious similarities before heating, however, the Yuxiang shredded pork sauces in Chongqing area didn’t show similarities whether heated or not. Some obvious …

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Comparison Sensory Evaluation And Nutritional Value Of Taihu Crab Steamed By Different Methods, Zhu Shuang, Zhen Xin, Liu Mengyin, Xie Yunfei, Yao Weirong Jan 2017

Comparison Sensory Evaluation And Nutritional Value Of Taihu Crab Steamed By Different Methods, Zhu Shuang, Zhen Xin, Liu Mengyin, Xie Yunfei, Yao Weirong

Food and Machinery

The aim of this current study was to, under the premise of the best sensory quality, assess the effect of gas heated and electric steamers on the nutritional quality of Taihu crabs (Eriocheir sinensis). Based on the sensory evaluation of Taihu crabs, the optimal steaming conditions of two methods were obtained combined weight loss rates and water contents during cooking process, firstly. Under the steam condition with the best sensory quality, the nutritional quality i.e. basic nutritional components, vitamins, amino acids, fatty acids and functional components, subsequently were analyzed and assessed. The results showed that their weight loss rates increased …

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Drying Characteristics Of Intermittent Microwave Heated Fresh-Cut High Mountain Yam Slice, Zhang Lihua, Wu Lifeng, Dang Xinkai, Dai Jianwu Jan 2017

Drying Characteristics Of Intermittent Microwave Heated Fresh-Cut High Mountain Yam Slice, Zhang Lihua, Wu Lifeng, Dang Xinkai, Dai Jianwu

Food and Machinery

In order to analyze the drying characteristics of the yam, a homemade batch microwave drying test system was designed, and the drying tests undertaken by using four factors and four levels, including microwave power, thickness of yam, heating and intermittent time. The changes and the characteristics of drying the fresh-cut yam slice heated intermittently by using microwave were analyzed. The results showed that microwave drying process generally included acceleration, constant speed and deceleration phases, and the drying color was the brightest heated for 7 s. Moreover, under this condition, the thickness of slice could impact the contractility seriously, therefore increasing …

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Dietary Exposure Risk Assessment Of Two Kinds Of Phthalic Acid Esters In White Spirits, Zhang Jianhui, Zhang Li, Wang Xiali, Yuan Fengjun, Fang Xuanqi, Zhang Jihong Jan 2017

Dietary Exposure Risk Assessment Of Two Kinds Of Phthalic Acid Esters In White Spirits, Zhang Jianhui, Zhang Li, Wang Xiali, Yuan Fengjun, Fang Xuanqi, Zhang Jihong

Food and Machinery

According to monitoring data of white spirits of Hunan from 2013 to 2015, risk on exposure of two kinds of phthalic acid esters (DBP, DEHP) was assessed by using the probabilistic modeling method. The results indicated that the phthalic acid esters (DBP, DEHP) intake of Hunan residents is in the safe state generally. However, once the daily intake of adult drinkers exceeded 240 g/d, the percentile (95%) exposure of DBP would reach to the tolerable daily intake value (TDI) set by European Food Safety Agency (EFSA), and this would result in some risk.

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Prediction On Protein Concentration Of Fresh Minced Meat Using Near-Infrared Spectroscopy, Zhao Wenying, Hua Jin, Zhang Lihua, Zhang Xinxin, Ji Zhifen, Chen Mengnan Jan 2017

Prediction On Protein Concentration Of Fresh Minced Meat Using Near-Infrared Spectroscopy, Zhao Wenying, Hua Jin, Zhang Lihua, Zhang Xinxin, Ji Zhifen, Chen Mengnan

Food and Machinery

Meat samples for calibration (n=210, pork, beef and mutton n=70, respectively) were scanned, over a NIR spectral range of 4 000～10 000 cm-1, and the chemical analysis were performed. Meat samples (n=90, pork, beef and mutton n=30 respectively) were scanned and analyzed for prediction of protein content. It was developed a PLS regression model assaying based on different spectral pretreatment methods. The best calibrations models of fresh meat samples showed relatively good predictability for protein, the coefficient of determination of calibrations samples was 0.954, the coefficient of determination of prediction samples was 0.929, the RMSEC and RMSEP were …

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Application Of Electric Driven Membrane Extraction Method In The Detection Of Selenium In Vegetables And Fruits, Li Yong, Zhang Zhouyang, Tian Fang, Tang Jiaoyan, Deng Yong Jan 2017

Application Of Electric Driven Membrane Extraction Method In The Detection Of Selenium In Vegetables And Fruits, Li Yong, Zhang Zhouyang, Tian Fang, Tang Jiaoyan, Deng Yong

Food and Machinery

A new method for the determination of selenium（Se） in vegetables and fruits was developed using electric membrane extraction. The effects of several factors were investigated, such as Time spent, Consumption of reagents and Detection limit of sample. The results showed that the detection limit of sample was 0.005 mg/kg by spending few time and reagent. The recovery of Se was 92.4% on an average. Through the verification of the national standard reference materials, the experimental results meet the requirements of the uncertainty. The method is suitable for the detection of selenium in fruits and vegetables.

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Astudy And Reference Of U.S. Food Inspection System, Yuan Yanfang, Shang Hongye, Chen Hui, Liu Jing, Ding Ning, Song Yuande, Yang Jiaying, Luo Jie Jan 2017

Astudy And Reference Of U.S. Food Inspection System, Yuan Yanfang, Shang Hongye, Chen Hui, Liu Jing, Ding Ning, Song Yuande, Yang Jiaying, Luo Jie

Food and Machinery

Aiming at the U.S. food inspection system, it was analyzed, in this paper, its characters from several aspects, including the structure, operation and management mechanism, inspection belief as well as the training for inspector. It provides some suggestions to improve the food inspection system in China. Therefore, it is significant to establish an inspection system based on food safety quality system and risk analysis, a comprehensive inspection data management system, as well as a unified training and certification system for food inspectors.

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Function And Innovation Of Financial System In Safety Production Of Food Enterprise, Wang Jiaming Jan 2017

Function And Innovation Of Financial System In Safety Production Of Food Enterprise, Wang Jiaming

Food and Machinery

For the safe production of food enterprises, it must be related to a variety of financial system related to capital investment and cost accounting and other issues. Through preventive investment, education investment and accrued expense for safe production etc., good financial institution can produce the corresponding improvement for the food safety production. However, in the current financial system of the food production safety in enterprises, there are a series of problems, such as preventive investment and education investment has not be valued, accrued expenses without reliable security and other issues, and it is difficult to play a role in promoting …

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