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Articles 4711 - 4740 of 5215

Full-Text Articles in Food Biotechnology

Reserch On Separation And Purification Of Flavonoids In Hunan Pomelo, Peng Chengcheng, Deng Fangming Jan 2016

Reserch On Separation And Purification Of Flavonoids In Hunan Pomelo, Peng Chengcheng, Deng Fangming

Food and Machinery

Taking Hunan pomelo fruit drop as raw materials, ethanol ultrasonic extraction of flavonoids pomelo, Research AB-8, NKA-9, D110 and ADS-17 four types of macroporous resin separation and purification process optimization pomelo flavonoids. The results showed that: AB-8 macroporous highest amount of total flavonoids Hunan pomelo, reaching 0.70 mg/mL; integrated adsorption, recovery, purity and absorption rate and other indicators, AB-8 macroporous resin separation and purification of the Hunan Xiang optimal conditions grapefruit flavonoids was: 1∶10 aspect ratio; the adsorption velocity 1.5 BV/h, the eluent pH value 4.0, eluent 70% ethanol eluted dosage 4 BV, analytical flow rate 2 BV/h, the resin …

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Optimization Of Ultrasound/Microwave Assisted Extraction (Umae) Of Flavones From Vaccinium Bracteatum Thunb Leaves, Chen Yiyong, Zhang Dejin Jan 2016

Optimization Of Ultrasound/Microwave Assisted Extraction (Umae) Of Flavones From Vaccinium Bracteatum Thunb Leaves, Chen Yiyong, Zhang Dejin

Food and Machinery

Vaccinium Bracteatum Thunb Leaves (VBTL) was used as material. An efficient ultrasound/microwave assisted extraction (UMAE) technique was employed to extract flavones from VBTL. The effects of microwave power, ratio of solvent to solid, temperature and time on the yield of flavones from VBTL were investigated. To optimize the extraction process, response surface methodology was used based on the results of single factor experiment. IR spectrum was scanned to validate the effect of UMAE technology compared with the traditional solvent extraction technology. The results indicated the optimal conditions of UMAE were 140 W of microwave power, 50 W of ultrasound power, …

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Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice, Liu Hui, Zhang Chunling, Liu Jiechao, Hu Lina, Jiao Zhonggao Jan 2016

Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice, Liu Hui, Zhang Chunling, Liu Jiechao, Hu Lina, Jiao Zhonggao

Food and Machinery

In order to study the optimum ultrasonic-assisted extraction technology of flavonoids in hawthorn juice under pectinase treatment, the single-factor tests and orthogonal array design were employed to optimize the extraction conditions. The effects of boiling treatment time, ultrasonic extraction time, ultrasonic extraction temperature and ultrasonic power on the content of flavonoids in hawthorn juice were researched. And the hawthorn flavoinoid extraction conditions were optimized as follows: boiling treatment time 30 min, ultrasonic extract time 50 min, ultrasonic extract temperature 50 ℃ and ultrasonic power 150 W. Under the optimized extraction conditions, the content of flavonoids was 335.32 mg/100 mL. Ultrasonic …

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Study On Ultrasonic Wave-Assisted Extraction Of Active Substances From Antrodia Camphorata, Guo Danzhao, Zheng Wei, Ma Haile, Peng Ying, Liu Renkang, Liu Bei Jan 2016

Study On Ultrasonic Wave-Assisted Extraction Of Active Substances From Antrodia Camphorata, Guo Danzhao, Zheng Wei, Ma Haile, Peng Ying, Liu Renkang, Liu Bei

Food and Machinery

Ultrasonic wave-assisted extraction of Antrodia camphorata's mycelim was studied. Four test factors of solid-to-liquid ratio, ultrasonic power, extraction temperature and extraction time were studied in extraction of polysaccharide and triterpenoids from Antrodia camphorata. Ultraviolet-visible spectrophotometer was used as determining method. The results showed that the extraction quantity of polysaccharide was 26.319 mg/g with 120 W ultrasonic power lasting for 35 min, under 55 ℃ with the solid-to-liquid ratio of 1︰30 (m︰V). The extraction quantity of triterpenoids was 38.624 mg/g under the optimal extraction condition which involves solid-to-liquid ratio of 1︰30 (m︰V), ultrasonic power of 210 W, extraction temperature of 50 …

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Optimization On Enzymatic Hydrolysis Processing From Pepper Meal Protein Isolate, Zhao Jing, Wang Yan Jan 2016

Optimization On Enzymatic Hydrolysis Processing From Pepper Meal Protein Isolate, Zhao Jing, Wang Yan

Food and Machinery

Extraction of crude protein from pepper meal, by the establishment of protease hydrolysis pepper meal protein isolate preparation in the best condition of flavor peptides was studied. Through judging the degree of hydrolysis and yield of peptide, the compound protease had the best hydrolyzation effect in digesting pepper meal protein isolate among the trypsin, papain, alkaline, compound protease. The results showed that compound protease had best effect. Selecting solid-liquid ratio(m︰V), amount of enzyme, hydrolysis time, pH and hydrolysis temperature as experiment factors, the best technological condition of digesting pepper meal protein isolate was determined by method of single factor experiment …

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Optimization On Extraction Technology Of Mushroom Mycelium Polysaccharides By Ultrasonic, Xue Jing, Wu Xiaotong, Wang Yingchao, Zeng Luying, Liu Jing Jan 2016

Optimization On Extraction Technology Of Mushroom Mycelium Polysaccharides By Ultrasonic, Xue Jing, Wu Xiaotong, Wang Yingchao, Zeng Luying, Liu Jing

Food and Machinery

Polysaccharides was extracted from Tricholoma mongolicum mycelium. The effect factors, including ultrasonic power, ultrasonic time, liquid-solid ratio and temperature, were optimized through orthogonal tests L9(34) on the basis of single factor experiment. Results showed that ultrasonic power 18% (rated power 900 W), ultrasonic time 20 min, liquid-solid ratio 40∶1 and extraction temperature 75 ℃. Under optimal conditions, the extraction yield of polysaccharides was 13.96%.

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Effect Of Hot Air Drying Temperature On Qualities Of Sweet Potato Powder, Guo Ting, Chen Zhenlin, He Xinyi, Xie Dongdi, Huang Huiling Jan 2016

Effect Of Hot Air Drying Temperature On Qualities Of Sweet Potato Powder, Guo Ting, Chen Zhenlin, He Xinyi, Xie Dongdi, Huang Huiling

Food and Machinery

In order to investigate the temperature on the quality of sweet potato powder by hot air drying, the color, rehydration capacity, particle size, viscosity, bulk density, reducing sugar and amylum of the sweet potato powder were compared. Results showed that hot air drying temperature had a significantly influence on the rehydration, particle size, viscosity and amylum of sweet potato powder (P<0.05). With the drying temperature rising, the dry basis moisture content decreased faster, the drying time shortened and amylum content increased. The sweet potato powder particle size prepared at hot air drying in 80 ℃ was the minimum, and the rehydration was the highest with good color.

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Optimization On Extraction Technology Of Puerarin From Puerarialobata, Cao Xiong, Ai Fang, Liu Mengyao, Wang Tong, Wu Aijuan, Zheng Qiang, Li Chao, Yin Xia, Han Qin Jan 2016

Optimization On Extraction Technology Of Puerarin From Puerarialobata, Cao Xiong, Ai Fang, Liu Mengyao, Wang Tong, Wu Aijuan, Zheng Qiang, Li Chao, Yin Xia, Han Qin

Food and Machinery

In order to explore the optimum conditions of puerarin, the extraction process was optimized by single factor test and response surface design. The extract was identified by high performance liquid chromatography (HLPC) for puerarin or not.The results showed that the best extraction conditions were: ethanol volume fraction 50%, solid-liquid ratio of 1∶25(m∶V), extraction time 70 min and extraction temperature of 60 ℃With those conditions, the expected content of puerarin is 96.79%, and the testing results of HPLC is consistent with the element standard of puerarin.

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Effect Of Blanching Treaments On Quality Of Vacuum Fried Ginkgo Kernel, Han Hongwei, Xie Bowen, Xu Dan, Zhang Min, Liu Jie Jan 2016

Effect Of Blanching Treaments On Quality Of Vacuum Fried Ginkgo Kernel, Han Hongwei, Xie Bowen, Xu Dan, Zhang Min, Liu Jie

Food and Machinery

Taking the Big Buddha Finger ginkgo kernel as material, the effects were studied from blanching temperature and time on the time of POD enzyme's inactivation, moisture content, degree of starch gelatinization of ginkgo kernel and the microstructure, crispiness, oil content, color, sensory quality of vacuum fried ginkgo kernel. The results showed that with increasing of the blanching temperature and time, the degree of starch gelatinization and moisture content rose gradually, but the time of POD enzyme's inactivation decreased. The crispiness and color of the vacuum fried ginkgo kernel were better, but the oil content of it was higher. The vacuum …

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Preparation Of Natural Cream Flavor From Natural Butter By Mixed Enzyme Hydrolysis, Zhou Meiyu, Fu Liang Jan 2016

Preparation Of Natural Cream Flavor From Natural Butter By Mixed Enzyme Hydrolysis, Zhou Meiyu, Fu Liang

Food and Machinery

Prepared natural cream flavor by mixed enzyme with two kinds of lipase. Through the determination of acid value and sensory evaluation, the palatase 20000L and lipase MER were selected for enzymolysis reaction. The optimum conditions for enzymatic hydrolysis of butter were palatase 20000L 0.18%, lipase MER 0.09%, hydrolysis time 9 h, temperature 40 ℃ and pH 7.0. By GC-MS analysis, the main flavor components consist of 11 kinds of substances include short chain fatty acids, small amount of ketones, lactones and esters. Through baking applications and sensory evaluation, finished bakery products had a thick milk and long lasting flavor, without …

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Influence Of Perilla Leaf Superfine Powders On Dough Properties And Bread Quality, Tian Haijuan, Zhu Zhu, Zhang Chuanzhi, Yu Zishuai Jan 2016

Influence Of Perilla Leaf Superfine Powders On Dough Properties And Bread Quality, Tian Haijuan, Zhu Zhu, Zhang Chuanzhi, Yu Zishuai

Food and Machinery

Perilla leaf superfine powder were added to the dough, then produced bread, using Brabender farinograph and Brabender stretcher measuring the dough properties, and then determinated the fermentation characteristics, sensory quality, water retention, aging degree and specific volume of bread contained with Perilla leaf superfine powder. The results showed that Perilla leaf superfine powder adding quantity 6%，the decline of bread dough`s Farinograph and tensile properties were not obvious, the quality of the sensory quality of bread was good, with high water retention, low aging degree, volume of good healthy food. When Perilla leaf superfine powder adding amount was 6%~8%, the Farinograph …

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Optimization Of Chinese Chestnut Shelling Peeled Process Using Microwave-Baking Joint, He Rui, Jia Lirong, Wang Jiaxing, Gao Hong Jan 2016

Optimization Of Chinese Chestnut Shelling Peeled Process Using Microwave-Baking Joint, He Rui, Jia Lirong, Wang Jiaxing, Gao Hong

Food and Machinery

Microwave-baking process was used to improve chestnut shelling peeled rate. Response surface methodology was employed to analyze the impact of microwave time, baking time and baking temperature on Chestnut shelling and to optimize the shelling rate and color index L* value. The results indicated that the impact of microwave time on the rate of shelling is greater than the baking time and the baking temperature. The microwave time was extremely significant to L* value. When the microwave time was 123 s, the baking temperature was 171 ℃ and the baking time was 128 s, the shelling rate could reach 97.96%, …

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Optimization On Pre-Cooked Processes For Kidney Bean, Wang Ting, Yu Lei, Li Shuaifei, Liu Jianan, Wang Weixu Jan 2016

Optimization On Pre-Cooked Processes For Kidney Bean, Wang Ting, Yu Lei, Li Shuaifei, Liu Jianan, Wang Weixu

Food and Machinery

The constant temperature soaking, low pressure cooking and air drying were used to pre-cook the kidney beans in order to make the kidney beans get maturity simultaneously when cooked with rice. The temperature of constant temperature soaking, the pressure and the time of low pressure cooking was taken as the independent variable, and gelatinization degree was taken as the response value to get the optimal process condition through the experiments. The results showed that the optimum processing conditions for kidney beans were as followed: soaking temperature 50 ℃, cooking pressure 50 kPa, the time of low pressure cooking 5 min. …

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Antitumor And Antiangiogenic Effects Of Flavonoids, Li Xiangzhou, Luan Fangfei, Zhang Sheng, Huang Dan Jan 2016

Antitumor And Antiangiogenic Effects Of Flavonoids, Li Xiangzhou, Luan Fangfei, Zhang Sheng, Huang Dan

Food and Machinery

Flavonoids drugs are effective, natural, and their toxic and side effect are relatively mild. Otherwise, they have many kinds of biological effects such as anti-inflammatory, anti-bacterial, reducing blood fat, anti-aging and so on.The treatment of malignant tumor is difficult to conquer in the medical community. The majority of clinical antitumor drugs have side effects. This paper elaborated the research progress of anti-tumor and anti-angiogenesis of plant flavonoids from the cellular level, molecular level and animal models level, which can provide a reference for further development and utilization of flavonoids in antitumor and anti-angiogenesis.

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Research Process On Scale-Up Factors And Methods Of Self-Inducing Bioreactor, Jiang Kaiwei, Luo Haiyan, Dou Bingran, Hong Housheng Jan 2016

Research Process On Scale-Up Factors And Methods Of Self-Inducing Bioreactor, Jiang Kaiwei, Luo Haiyan, Dou Bingran, Hong Housheng

Food and Machinery

Gas-inducing reactor is a sort of gas-liquid reactor operated easily and has been widely applied in many chemical industries, environmental engineering and biotechnological engineering for its predominant mass transfer performance and the low power consumption and cost due to the absent of external compressor. In the gas-inducing reactor involving gas-liquid two-phase flow system, the mixing, mass transfer and heat transfer processes are very complicated. Many problems need to be solved in theory. The critical impeller speed for the onset of gas induction，rate of gas induction，power consumption，gas holdup and mass-transfer coefficient of the self-inducing reactor are discussed, and research process on …

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Research Progress Of Difference Between Electronic Tongue And Real Taste Evaluation, Wang Xingya, Pang Guangchang, Li Yang Jan 2016

Research Progress Of Difference Between Electronic Tongue And Real Taste Evaluation, Wang Xingya, Pang Guangchang, Li Yang

Food and Machinery

Electronic tongue is a new analysis and detection equipment to study liquid sample information, in recent years, which has been more widely used in food industry. This paper introduces the basic principles of electronic tongue technology, similarities and differences with real evaluation methods of taste, status of equipment and its application in the food field, in order to propose new ideas for the development of electronic tongue equipment.

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Progress Of Infrared Drying Technology Applied In Processing Of Fruits And Vegetables And Grain, Wei Zhongcai, Sun Chuanzhu, Zhang Lili, Su Guoliang, Shi Dongyue Jan 2016

Progress Of Infrared Drying Technology Applied In Processing Of Fruits And Vegetables And Grain, Wei Zhongcai, Sun Chuanzhu, Zhang Lili, Su Guoliang, Shi Dongyue

Food and Machinery

Infrared radiation drying technology has been paid more attention widely with many advantages such as high efficiency, environmental protection. Progress of home and abroad infrared radiation drying technology application research and test of fruits, vegetables and grain were elaborated and summarized, and some existing problems of infrared drying were also analyzed. The integration of infrared drying and other emerging drying technology was come up with to improve the quality of drying. Meanwhile, the main research direction of infrared radiation drying technology of the future application was also pointed out in the processing of fruits and vegetables and grain.

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Dna Barcoding Reveals Mislabeling Of Game Meat Species On The U.S. Commercial Market, Charles Quinto, Rebecca Tinoco, Rosalee S. Hellberg Jan 2016

Dna Barcoding Reveals Mislabeling Of Game Meat Species On The U.S. Commercial Market, Charles Quinto, Rebecca Tinoco, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Game meats represent a valuable specialty market in the United States that has high economic incentives associated with mislabeling. However, there is limited information on this topic. The purpose of this study was to conduct a market survey of game meats sold within the United States and identify instances of mislabeling using DNA barcoding. Products were also examined for the presence of threatened or endangered species. Fifty-four samples of whole-cut game meats were collected from online distributors in the United States and sequenced across a 658 base-pair region of the cytochrome c oxidase subunit I (COI) gene. The resulting DNA …

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Analysis On Composition Of Organic Acids In Choerospondias Axillaris And Its Pastilles, Li Ti, Dai Taotao, Cheng Chao, Chen Jun, Wang Zhaojun, Liu Jiyan, Liu Chengmei, Liu Wei Dec 2015

Analysis On Composition Of Organic Acids In Choerospondias Axillaris And Its Pastilles, Li Ti, Dai Taotao, Cheng Chao, Chen Jun, Wang Zhaojun, Liu Jiyan, Liu Chengmei, Liu Wei

Food and Machinery

This paper aims at analyzing the composition and content of organic acids in Choerospondias axillaris and its pastilles, and discussing the effect of pastilles processing on content of organic acids, to provide a reliable basis for further development of Choerospondias axillaris product. LC—MS was adopted to analyze the organic acids in Choerospondias axillaris, and established a reversed-phase HPLC technique for the quantitative and qualitative analysis of organic acids. The results showed that all samples presented a similar profile mainly composed of 7 organic acids, where citric acid and malic acid were the major ones. The content of organic acids in …

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Analysis Of Amino Acid Composition And Nutritional Evaluation Of 22 Spirulina(Athrospira) Strains, Yan Chunyu, Wang Suying, Dong Shirui Dec 2015

Analysis Of Amino Acid Composition And Nutritional Evaluation Of 22 Spirulina(Athrospira) Strains, Yan Chunyu, Wang Suying, Dong Shirui

Food and Machinery

No abstract provided.

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Effect Of Blue/Red Light On Growth And Properties Of Red Yeast, Ma Dandan, Zhang Yanjie Dec 2015

Effect Of Blue/Red Light On Growth And Properties Of Red Yeast, Ma Dandan, Zhang Yanjie

Food and Machinery

In order to understand the effect of the light signal on the growth and development of yeast, the effects of red and blue light on the growth and yield of the growth of the yeast were studied. Results showed that the red culture could prompt the Rhodotorula glutinis biomass increased significantly, improve the content of protein and nucleic acid in Rhodotorula glutinis, improve Rhodotorula glutinis kind of carotene and ergosterol content. The red light can be considered to introduced into Rhodotorula glutinis industrialized production of carotene and ergot solid alcohol. The Blue ray in improving the Rhodotorula glutinis biomass was …

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Changes On Sugar Profiles In Honey During Ripening, Xu Xian, Gu Zhenyu Dec 2015

Changes On Sugar Profiles In Honey During Ripening, Xu Xian, Gu Zhenyu

Food and Machinery

To find the rules on honey during ripening and obtain the special indicators, the physicochemical parameters and sugar profiles were studied. Moisture, soluble solids, pH, acidity, and conductivity were detected according to national standards. Sugar profiles of different storage time in hive, one day, two days, four days, six days and which was completely ripened were isolated and identified by HPLC—ELSD. Analysis of variance (ANOVA) showed that there were significant differences in honey of different storage time in hive; while the principal component analysis(PCA) showed that fructose, trehalose, glucose, maltulose, erlose were the major factors causing this difference. So the …

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Acetaldehyde Analysis Of Beverage Plastic Bottle And Control Measures, Ai Li, Chen Changsong Dec 2015

Acetaldehyde Analysis Of Beverage Plastic Bottle And Control Measures, Ai Li, Chen Changsong

Food and Machinery

The method of gas chromatography was used on acetaldehyde detection, and the data was analyzed, from the PET raw material to plastic bottles. According to the practical control measures, it was proved that the impact of plastic bottle on human body is in a controllable state.

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Application On Sea Cucumber Cooking EquipmentS Control Based On Bypass Adjustment, Ni Jin, Xu Wenqi, Shen Jian Dec 2015

Application On Sea Cucumber Cooking EquipmentS Control Based On Bypass Adjustment, Ni Jin, Xu Wenqi, Shen Jian

Food and Machinery

Traditional sea cucumber cooking equipments temperature control was fixed value control, and there were a lot of problems such as poor regulating ability, large overshoot and control lag. In order to solving those problems, first of all, steam bypass adjusting system was designed for sea cucumber cooking equipment, in order to realizing cooking temperatures precise control. Secondly, the sea cucumber cooking equipment was converted to an equivalent heat transfer system, and then established its heat transfer computing model and solving strategy. Thirdly, the heat transfer computing model was embedded to control algorithm, temperature perturbation predicted by using heat transfer computing …

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Weight-Reducing Effect Of Onion Peel Extracts On Obese Rats, Liu Haoming, Pan Yannan, Cui Taihua, Wei Dan, Liang Chengyun, Li Guanhao Dec 2015

Weight-Reducing Effect Of Onion Peel Extracts On Obese Rats, Liu Haoming, Pan Yannan, Cui Taihua, Wei Dan, Liang Chengyun, Li Guanhao

Food and Machinery

Investigated the effects of onion peel extracts on weight reduction in obesity rats. The experiment adopted the nutritional obesity model, and selected the tea polyphenol (TP) as a positive control and fed with high-fat diet added 0.57% of tea polyphenol and 1.33% of onion peel extracts. Research studied the influence of onion peel extracts on body weights, Lee’s indexes, food intake and food utilization rate of the rats, and further evaluated weight-reducing capacity of onion peel extracts according to above parameters. The results showed that onion peel extracts could decrease the body weight significantly by restraining fat cell dilated and …

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Nutritional Benefits Of European Plums (Prunus Domestica L.), Liu Zhibin, Feng Jiangduo, Zhang Wen, Ni Li Dec 2015

Nutritional Benefits Of European Plums (Prunus Domestica L.), Liu Zhibin, Feng Jiangduo, Zhang Wen, Ni Li

Food and Machinery

European plum (Prunus domestica L.) and its dried products, commonly known as prune, are widely consumed in Unite States, European countries and worldwide. European plum, which is rich in polyphenols and other phytochemicals, possesses high nutritional values. This review summarizes the findings of published studies which examine the nutritional benefits, including antioxidant activity, the protection effect on cardiovascular system, anti colon cancer activity, relieving constipation effect and bone health improvement effect of European plum.

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Preparation Of Rapidly Dissolving Tablets Of American Ginseng, Chen Sanbao Dec 2015

Preparation Of Rapidly Dissolving Tablets Of American Ginseng, Chen Sanbao

Food and Machinery

Using American ginseng extract as the raw materials，formulation and preparation process of American ginseng extract rapidly dissolving tablets were studied through the single factor experiment and orthogonal experiment which evaluated by disintegration time, taste. And research results showed the optimized formulation were as follows: 20% American ginseng extract powder, 12% CMS-Na, 20% MCC, 8% L-HPC, 0.4% menthol, 1.0％ sucralose, 0.2% citric acid. mannite as diluent. The orally disintegrating tablets could be obtained, with good taste, take convenience.

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Review And Perfection Of Criminal Law System In Food Safety Crime, Tan Yaying Dec 2015

Review And Perfection Of Criminal Law System In Food Safety Crime, Tan Yaying

Food and Machinery

Food safety crime has caused a serious threat to people's life and health, so it must be in the criminal law. However, through the criminal law regulation of food safety crime, some important links of food safety, the crime of holding type were found, which was not included in the criminal law, some key concepts lack of clear definition, and the fine penalty lack of clear sentencing standards. It is necessary to take food logistics and agricultural products into the criminal legislation, to clear the sentencing standards of the fine penalty, to bring the crime of possession into the relevant …

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Advances In Research Of Cftr Inhibitors Extracted From Foods And Herbal Plants, Luan Jian, Yang Hong Dec 2015

Advances In Research Of Cftr Inhibitors Extracted From Foods And Herbal Plants, Luan Jian, Yang Hong

Food and Machinery

CFTR chloride channel is the molecular drug target for the treatment of secretory diarrhea. Screening CFTR inhibitors is the most important and basic part of anti-diarrheal drug development. The natural products are diversified both in the structure and the biological activity. In the discovery of drugs and leading compounds, natural products play a key role and become the main source of drug development. Natural products from foods and herbal plants are usually safe for low or no toxicity and side-effect in clinic. CFTR inhibitors which source of foods and traditional Chinese medicines are important of study and treatment of CFTR …

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Research Progress On Quality Characteristics And Processing Adaptability Of Early Indica Rice, Li Yanan, Hu Peisong, Wang Li, Chen Zhengxing Dec 2015

Research Progress On Quality Characteristics And Processing Adaptability Of Early Indica Rice, Li Yanan, Hu Peisong, Wang Li, Chen Zhengxing

Food and Machinery

Early indica rice is an important support for China's food security. Based on the status of rich early indica rice resource but not used effectively, comparing and analyzing the qualitative character of early indica rice to explore the deep processing direction, and screening the suitable early indica rice varieties according to the quality characteristics of rice products, provided theoretical basis for the cultivation and promotion of good varieties of early indica rice.

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