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Articles 811 - 840 of 5215
Full-Text Articles in Food Biotechnology
Effects Of The Levels Of Nacl Added In Soymilk On Texture Characteristics Of White Dried Beancurds, Shu Yuan-Ke, Huang Yi-Qun, Yu Jian, Liu Yong-Le, Li Yan
Effects Of The Levels Of Nacl Added In Soymilk On Texture Characteristics Of White Dried Beancurds, Shu Yuan-Ke, Huang Yi-Qun, Yu Jian, Liu Yong-Le, Li Yan
Food and Machinery
Objective: This research aimed to understand the effects of different levels of NaCl added in soymilk on textural characteristics of resulted white dried beancurds. Methods: The textural characteristics and protein-gel network structures of dried beancurds produced from soymilk added with different levels of NaCl （0～1%） were fully evaluated through texture profile analysis, creep test, scanning electron microscopy and others. Results: The addition of NaCl in soymilk led to a significant increase （P<0.05） of water held in the protein-gel network of dried beancurds as well as a less compact protein-network structure and overall weaker protein-gel. In addition, the levels of NaCl added in soymilk were highly correlated （r was 0.967～0.982） with the yield and water content of the resulted white dried beancurds, but negatively correlated （r was -0.901～-0.994） with water holding capacity, gel strength, cohesiveness, elastic modulus and other textural properties of dried beancurds. Conclusion: The soymilk added with 0.50%～0.75% of NaCl resulted in dried beancurds with required salty taste and acceptable textural characteristics.
Screening And Identification Of Extracellular Polysaccharide-Producing Lactic Acid Bacteria, Chen Jing, Zhou Jia-Hao, Mao Qi-Qi, Tang Xia, Liu Cheng-Guo, Zhou Hui
Screening And Identification Of Extracellular Polysaccharide-Producing Lactic Acid Bacteria, Chen Jing, Zhou Jia-Hao, Mao Qi-Qi, Tang Xia, Liu Cheng-Guo, Zhou Hui
Food and Machinery
Objective: To screen lactic acid bacteria strains with strong ability to produce extracellular polysaccharide. Methods: Forty strains of lactic acid bacteria isolated and preserved in the laboratory were selected, and the commercial strain L. rhamnosus GG （LGG） was used as the positive control strain. The strains with high extracellular polysaccharide yield were screened by colony drawing method and phenol-sulfuric acid method, and their stress resistance, safety and antibiotic sensitivity were tested in vitro. The phenotypic characteristics and species identification of the finally obtained strains were analyzed. Results: After primary screening and secondary screening of 40 strains of lactic acid bacteria, …
Changes Of Methanol Content During Pectinase Clarification Of Honey Melon Juice, Hou Yan-Xi, Wang Ming-Rui, Li Xin, Jiao Chan
Changes Of Methanol Content During Pectinase Clarification Of Honey Melon Juice, Hou Yan-Xi, Wang Ming-Rui, Li Xin, Jiao Chan
Food and Machinery
Objective: The relationship between the clarification effect and methanol content of honeydew-melon juice was investigated during the optimization of pectinase treatment process. Methods: The effects of pectinase addition, pH value, reaction time, and processing temperature on the clarity and methanol content of honeydew-melon juice were investigated through single factor and orthogonal experiments, by using the transmittance and methanol content as indicators. Results: The order of influencing factors on clarity and methanol content of juice was pH value > pectinase addition > action time > temperature. The optimal conditions for producing honeydew-melon juice with high clarity and high methanol concentration were 0.04 g/100 mL …
Study On Efficacy And Performance Of Artemisia Argyi Extracts, Zhang Wan-Ping, Zhang Zhi-Yuan, Zhang Dong-Mei, Zhang Qian-Jie, Jiang Wen
Study On Efficacy And Performance Of Artemisia Argyi Extracts, Zhang Wan-Ping, Zhang Zhi-Yuan, Zhang Dong-Mei, Zhang Qian-Jie, Jiang Wen
Food and Machinery
Objective: By analyzing bacteriostasis and efficacy, the possibility of Artemisia argyi extract to be a plant extract preservative is clarified. It provides a message for the development of natural non-irritating plant extract preservative. Methods: Water and ethanol extracts of A. argyi were prepared. The content of its main active components was determined. Its inhibitory effect and stability on Escherichia coli and Staphylococcus aureus were analyzed. Antioxidant activity, ultraviolet absorption capacity and security were also discussed. Results: The ethanol extract of A. argyi had a significant inhibitory effect on the two kinds of bacteria, which was related to the content of …
Extraction And Composition Analysis Of Flavonoids In Peony Seed Shells, Zou Ping, Zhang Ying-Yang, Zou Lin-Ling
Extraction And Composition Analysis Of Flavonoids In Peony Seed Shells, Zou Ping, Zhang Ying-Yang, Zou Lin-Ling
Food and Machinery
Objective: To extract natural flavonoid compounds （MDZK） from peony seed husks for composition analysis and antioxidant research. Methods: The total flavonoids of peony seed shell were extracted by solvent reflux extraction method. The ultraviolet-visible spectrophotometer method was used to determine the MDZK content and antioxidant properties; The total flavonoids extracted were analyzed by LC-MS method. Results: When the solvent was 70% ethanol, the extraction temperature was 70 ℃, the feed-to-liquid ratio was 1∶25 （g/mL）, and the extraction time was 60 min, the MDZK yield was the highest, which was （10.54±0.13）%. When the concentration of MDZK reached 120 μg/mL, the highest …
Purity Determination Of Glutamic Acid By Dsc, Ma Ying-Nan, Li Yu-Pu, Liu Bei-Lei, Ma Yu-Song, Yao Chun-Yi, Hou Lan-Jing
Purity Determination Of Glutamic Acid By Dsc, Ma Ying-Nan, Li Yu-Pu, Liu Bei-Lei, Ma Yu-Song, Yao Chun-Yi, Hou Lan-Jing
Food and Machinery
Objective: The feasibility of the determination of glutamate purity was studied by differential scanning calorimetry. Methods: Indium and Zinc were used to correct the instrument parameters. Under the conditions of nitrogen atmosphere and flow rate of 50 mL/min, the effects of sample particle size, experimental atmosphere, heating rate and sample quality on the DSC measurement results were investigated, and the glutamic acid purity was determined under the optimal conditions. The determination results were compared between DSC and China Pharmacopeia 2015 titration. Results: Under the condition of weighing 3 mg and heating rate at 40 ℃/min, the purity of glutamic acid …
Development Of A Matrix Reference Material For Amoxicillin In Lyophilized Bovine Milk, Liu Tian-He, Wei Ning, Wu Cai-Hong, Zhang Yu, Liu Qiu-Hui
Development Of A Matrix Reference Material For Amoxicillin In Lyophilized Bovine Milk, Liu Tian-He, Wei Ning, Wu Cai-Hong, Zhang Yu, Liu Qiu-Hui
Food and Machinery
Objective： This study aimed to provide the basis of quantity traceability for the analysis of amoxicillin residues in milk. At the same time, it can also provide quantity standards for ensuring the effective implementation of amoxicillin monitoring in milk and combating the abuse of amoxicillin in the country and regions. Methods： Two healthy middle-class dairy cows were injected with amoxicillin intramuscularly. After the natural metabolism of the drug for a period of time, the milk containing the target drug amoxicillin was collected and made into milk matrix reference material containing amoxicillin by vacuum freeze-drying technology. The uniformity test, stability test, …
Determination Of 10 Metal Elements In Puffed Food By Ors-Icp-Ms, Li Ying
Determination Of 10 Metal Elements In Puffed Food By Ors-Icp-Ms, Li Ying
Food and Machinery
Objective: The method for determination of Al, Cr, Ni, Cu, Zn, As, Se, Cd, Sb, Pb in puffed food by inductively coupled plasma mass spectrometry（ICP-MS） was established. Methods: Samples were pretreated by microwave digestion technology and molecular ion interference was eliminated by octopole reaction system（ORS）. Results: All elements had a good linear relationship within the linear range, with correlation coefficient r>0.999. The precision and repeatability of RSD values were ranged from 2.8% to 4.5%. The recoveries of elements ranged from 100.8% to 114.4%. Conclusion: ICP-MS combined with microwave digestion is simple in operation, effective in reducing sample loss and …
Qualitative And Quantitative Detection Of Camellia Oil Adulteration Based On Electronic Nose, Jiang Han, Li Da-Peng, Wen Tao, Yang Gan, Gong Zhong-Liang
Qualitative And Quantitative Detection Of Camellia Oil Adulteration Based On Electronic Nose, Jiang Han, Li Da-Peng, Wen Tao, Yang Gan, Gong Zhong-Liang
Food and Machinery
Objective: This study aims to realize the adulteration detection of camellia oil mixed with rapeseed oil, soybean oil and corn oil. Methods: The electronic nose detection platform was used for the adulteration detection of camellia oil mixed with different proportion of rapeseed oil, soybean oil and corn oil. Firstly, the linear discriminant analysis （LDA） and support vector machine （SVM） were used for the qualitative identification of camellia oil adulteration. Then multilayer perceptron （MLP） and partial least squares regression （PLSR） were used to establish quantitative prediction models for camellia oil adulteration. Results: The accuracy of SVM for qualitative authentication was higher …
Effects Of Screw End Face Structural Parameters On Polylactic Acid Flow Field In Meshing Counter Rotating Twin Screw Extruder, Zhang Yi-Wei, Huang Zhi-Gang, Shang Jia-Wei, Liu Zhong-Yao, Yang Ya-Nan
Effects Of Screw End Face Structural Parameters On Polylactic Acid Flow Field In Meshing Counter Rotating Twin Screw Extruder, Zhang Yi-Wei, Huang Zhi-Gang, Shang Jia-Wei, Liu Zhong-Yao, Yang Ya-Nan
Food and Machinery
Objective: To investigate the effect of the screw configuration on the polylactic acid flow field on the structural parameters of the screw on the end face of the screw in the meshing counter rotating twin screw extruder. Methods: The theoretical model of the heterodirectional double-ended threaded element was established by Solidworks software and the geometry of the threaded element after adjusting the structural parameters in two different ways. The established three-dimensional model was imported into Gambit software for meshing, and then Polyflow software was applied to the flow field simulation calculation. Finally, the flow field distribution results were extracted by …
Grab Control Method Of Food Sorting Robot Based On 3d Model, Xiao Yao-Xing, Liu Li-Xin, Hu Liu, Lu Yan-Zhi
Grab Control Method Of Food Sorting Robot Based On 3d Model, Xiao Yao-Xing, Liu Li-Xin, Hu Liu, Lu Yan-Zhi
Food and Machinery
Objective: To solve the problems of poor accuracy and low sorting efficiency of the existing string fruits in robot sorting. Methods: Based on the structure of the high-speed parallel food sorting system, the improved SURF algorithm and the improved RANSAC algorithm were combined to locate the grab points of the food sorting robot, and a three-dimensional grab model was established to realize the automatic and stable grab of string fruits. Taking grapes as an example, the superiority and accuracy of the proposed method were verified by experiments. Results: Compared with the conventional method, the proposed method improved the average capture …
Fast Recognition Method For Betel Nut In Dense Environments Based On Improved Yolo, Dai Yun, Lu Ming, He Ting, Peng Cheng-Wu
Fast Recognition Method For Betel Nut In Dense Environments Based On Improved Yolo, Dai Yun, Lu Ming, He Ting, Peng Cheng-Wu
Food and Machinery
Objective: This paper aimed to improve the accuracy of identification of small individual betel nuts and the degree of automation of betel nut processing plant by combining with deep learning. Methods: In this study, a novel feature extraction network named Mob-darknet-52 was proposed to construct a method of betel nut location and recognition based on improved YOLO algorithm by using multi-scale detection size. Results: the test showed that the proposed method had a detection accuracy of 94.8%, an accuracy rate of 94.5%, a recall rate of 95.1%, and a detection time of 6.679 ms in betel nut classification. Conclusion: The …
Design Of Intelligent Tea Sorting Equipment Control System, Gan Mi, Li Zhi-Qiang, Wang Fei, Xia Xian-Chun
Design Of Intelligent Tea Sorting Equipment Control System, Gan Mi, Li Zhi-Qiang, Wang Fei, Xia Xian-Chun
Food and Machinery
Objective: In order to solve the problems on tea production of low efficiency of manual sorting, high cost of equipment, large volume, single function and so on. Methods: A small intelligent tea sorting control system was developed by using image recognition technology. According to the gravity, volume, color and shape characteristics of tea and impurities, the system can adjust the wind speed, vibration frequency, color and shape characteristic parameters, and automatically separates tea and impurities. Taking Curl, grain, flake machine-picked tea as the experimental objects, the system performance was tested. Results: The average recognition rate of the control system for …
Preparation And Properties Of Polysaccharide-Based Broad-Spectrum Antibacterial Films, Li Zhi-Ming, Wen Chang-Dian, Wei Tian-Tian, Song Xue-Jian, Zhang Dong-Jie
Preparation And Properties Of Polysaccharide-Based Broad-Spectrum Antibacterial Films, Li Zhi-Ming, Wen Chang-Dian, Wei Tian-Tian, Song Xue-Jian, Zhang Dong-Jie
Food and Machinery
Objective: This study aimed to develop polysaccharide-based composite antibacterial films with excellent antibacterial and physicochemical properties to effectively improve the shelf life of food. Methods: Carrageenan, agar, konjac gum and pectin were used as film-forming substrates and natamycin and nano-MgO were used as antibacterialagents to investigate the effects of adding antimicrobial agents on the physical, mechanical and antibacterial properties of the films and the preservation of grapes. Results: After the addition of antibacterial agents, the film thickness, tensile strength and haze increased, air permeability increased and elongation at break decreased, water solubility, swelling and moisture permeability decreased, light transmission and …
Performance Analysis Of Buffer And Vibration Isolation Lining For Red Wine Transport Packaging, Wang Cheng-Wei, Gu Wen-Juan, Liu Mei-Hong, Li Shu-Hao
Performance Analysis Of Buffer And Vibration Isolation Lining For Red Wine Transport Packaging, Wang Cheng-Wei, Gu Wen-Juan, Liu Mei-Hong, Li Shu-Hao
Food and Machinery
Objective: In this study, the finite element simulation was integrated into random vibration experiment to provide a new way of thinking about transportation packaging. Methods: The red wine inner packaging spacer, made of three different cushioning materials, was used as the research object, and the vibration response was studied through random vibration experiment. Then the finite element simulation was used to analyze the correlation between the experiment and the simulation results. Results: The results of random vibration test were highly consistent with the results of finite element simulation, and the finite element simulation was less material- and time-consuming, compared with …
Numerical Simulation And Experimental Study Of Pitaya During Heat Pump Drying, Han Lu-Cong, Jin Ting-Xiang, Zhang Zhen-Ya
Numerical Simulation And Experimental Study Of Pitaya During Heat Pump Drying, Han Lu-Cong, Jin Ting-Xiang, Zhang Zhen-Ya
Food and Machinery
Objective: To improve the quality of dried pitaya products. Methods: Based on the porous medium theory and Fick's law, a mathematical model of the coupling of heat and mass transfer of pitaya fruit with multiple physical fields of solid mechanics was established, and the variation of temperature and moisture content of pitaya fruit during the heat pump drying process was studied. Results: The calculation accuracy of the model considering volume shrinkage was higher. The maximum relative error between the calculated value and the test value was 9.2% after reaching the drying standard. The temperature distribution of pitaya slices decreased gradually …
Difference Of Odd-Carbon Fatty Acid Composition In Three Dendrobium Species, Feng Shi-Qi, Lu An-Jing, Yang Miao, Feng Di-Na, He Yu-Qi, Xue Song
Difference Of Odd-Carbon Fatty Acid Composition In Three Dendrobium Species, Feng Shi-Qi, Lu An-Jing, Yang Miao, Feng Di-Na, He Yu-Qi, Xue Song
Food and Machinery
Objective： The fatty acid composition and content of three kinds of Dendrobium were studied in order to provide reference for the development of dendrobium efficacy. Methods： The fatty acids compositions of Dendrobium nobile, Dendrobium officinale and Dendrobium chrysotoxum from different regions were systematically quantified by gas chromatography-mass spectrometry （GC-MS）, and a series of Odd-carbon fatty acids （OCFA） containing 15～23 carbons were found in all dendrobiums. Results： The results showed that the OCFA accounted for more than 8% of the total fatty acids. The relative abundances of OCFA from high to low were C15:0, C17:0, C23:0 …
Effects Of Processing On Volatile Components In Different Parts Of The Flowers From Camellia Liberofilamenta, Liu Zhong-Ying, Fang Shi-Mao, Li Qin, Long Hai-Yan, Deng Lun-Xiu
Effects Of Processing On Volatile Components In Different Parts Of The Flowers From Camellia Liberofilamenta, Liu Zhong-Ying, Fang Shi-Mao, Li Qin, Long Hai-Yan, Deng Lun-Xiu
Food and Machinery
Objective: The effect of processing on the volatile fractions of different parts of the flowers of Camellia liberofilamenta was investigated. Methods: Different parts of the whole flowers, petals and stamens of C. liberofilamenta were processed by spreading, microwave killing and drying to make dry samples, separately, and then the effect of processing on volatile components extracted from different parts of the flowers. Results: A total of 73 kinds of volatile substances were identified, which were mainly alcohols, aldehydes, ketones, esters, acids, terpenes and others, and alcohols and aldehydes were the main volatile compounds. In terms of the type and quantity …
Effects Of Sprouting And Hydrothermal Treatment On Active Components And Functional Properties Of Tartary Buckwheat, Luo Jia-Qian, Zhou Li-Ling, Li Gao-Yang, Yuan Hong-Yan, Xie Qiu-Tao
Effects Of Sprouting And Hydrothermal Treatment On Active Components And Functional Properties Of Tartary Buckwheat, Luo Jia-Qian, Zhou Li-Ling, Li Gao-Yang, Yuan Hong-Yan, Xie Qiu-Tao
Food and Machinery
Objective: To improve the content of effective components, in vitro antioxidant capacity and α-amylase inhibition rate of tartary buckwheat. Methods: Using Tartary buckwheat as raw material, the effects were studied, including the sprouting and sprouting combined with hydrothermal treatment on the effective components （total flavonoids, total phenols, rutin and quercetin）, the antioxidant activity and hypoglycemia in tartary buckwheat. And the quality of the samples was comprehensively evaluated by principal component analysis. Results: The contents of flavonoids and rutin in germinated group reached the maximum at 6 days after germination, which were 26.54 mg/g and 13.88 mg/g, 1.22 and 2.95 times …
Analysis Of Main Volatile Aroma Components Of Chicory, Zhang Feng-Mei, Pu Ruan, Wu Li-Jun, Jiang Wei, Tang Shi-Yun
Analysis Of Main Volatile Aroma Components Of Chicory, Zhang Feng-Mei, Pu Ruan, Wu Li-Jun, Jiang Wei, Tang Shi-Yun
Food and Machinery
Objective: To study the main volatile aroma components in chicory extracts. Methods: The volatile components in chicory extracts were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC/MS）, the content of volatile components was analyzed by semi quantitative method, and the main volatile aroma components were analyzed by volatile component content/sensory threshold value （odor activity value, OAV）. Results: A total of 78 volatile components were detected in the sample. The sequence of volatile components with relative content＞1% was propylene glycol＞5-hydroxymethylfurfural＞acetic acid＞1,2-propanediol dicarboxylate＞formic acid＞1,2-propanediol 2-acetate; The aroma activity values of 24 aroma components were analyzed. The main volatile aroma components with OAV …
Protective Effect Of Lyophyllum Ulmarium Fibrolytic Enzyme On Liver Injury Induced In Hyperlipidemia Rats, Li Yu, Su Xin, Zhang Jun-Hui, Zhang Rui-Meng, Shen Ming-Hua
Protective Effect Of Lyophyllum Ulmarium Fibrolytic Enzyme On Liver Injury Induced In Hyperlipidemia Rats, Li Yu, Su Xin, Zhang Jun-Hui, Zhang Rui-Meng, Shen Ming-Hua
Food and Machinery
Objective: To investigate the protective effect and mechanism of Lyophyllum ulmarium fibrinolytic enzyme （LUFE） on rats with hyperlipidemia. Methods: Hyperlipidemia models were established by feeding with a high-fat diet, and the model rats were gavaged with different doses of LUFE. HE stain was used to analyze the morphological changes of liver.The biochemical indexes of rat plasma were detected by colorimetric method.WB analyses the expression level of related proteins. Results: LUFE could alleviate the liver tissue injury of hyperlipidemia rats and reduce the plasma lipid level and IL-6, TNF-α，MCP-1，ALT，AST. LUFE can down regulate TLR4，MyD88，phosphorylated PI3K，phosphorylated Akt and phosphorylated NF-кB protein level. …
Optimization Of Response Surface Methodology And Evaluation Of Antioxidant Avtivity Of Double-Enzyme Hydrolyzed Pigeon Brisket, Shen Chang-Hua, Yang Juan, Zhang Yuan-Hong, Zeng Xiao-Fang
Optimization Of Response Surface Methodology And Evaluation Of Antioxidant Avtivity Of Double-Enzyme Hydrolyzed Pigeon Brisket, Shen Chang-Hua, Yang Juan, Zhang Yuan-Hong, Zeng Xiao-Fang
Food and Machinery
Objective: The enzymatic hydrolysis conditions of pigeon meat were optimized, according to the hydrolytic degree and the antioxidant activity of the hydrolysates. Methods: Using hydrolysis degree and ABTS free radical scavenging rate as evaluation indexes, the effects of enzyme type, enzyme addition amount, pH value, enzymatic hydrolysis temperature, enzymatic hydrolysis time, solid to liquid ratio and enzyme ratio on the antioxidant activity of pigeon brisket hydrolysate were investigated, and the total amino acid content of the hydrolysate prepared under optimal conditions was determined. Results: Neutral protease and alkaline protease were the best compound enzymes. The enzyme ratio was 3∶1, and …
Preparation Of Enzymatic Hydrolysate From Crayfish Shells And Its Application In The Processing Of Crayfish Whole Balls, Yang Qi-Fu, Xu Wen-Si, Wei Na-Qiang, Xu Yan, Yang Pin-Hong
Preparation Of Enzymatic Hydrolysate From Crayfish Shells And Its Application In The Processing Of Crayfish Whole Balls, Yang Qi-Fu, Xu Wen-Si, Wei Na-Qiang, Xu Yan, Yang Pin-Hong
Food and Machinery
Objective: For enhancing the flavor characteristics and nutritional value of crayfish balls, and enriching the diversity of crayfish processed products. Methods: Determined the process of preparing the enzymatic hydrolysate from crayfish shell using compound enzymatic by single-factor and orthogonal array design. The nutritional quality of crayfish whole balls containing enzyme hydrolysate lyophilized powder and crayfish meat was analyzed. Results: The optimum condition for the preparation of crayfish shells enzymatic hydrolysate solution showed that 1 g crayfish shells powder with 0.5 mL of lactic acid was pretreated at 60 ℃ for 40 min. The dosage of compound enzymatic （papain and flavor …
Study On The Application Of Wet Ultrafine Crushing Ginkgo Powder In Noodles, Zhu Dan-Dan
Study On The Application Of Wet Ultrafine Crushing Ginkgo Powder In Noodles, Zhu Dan-Dan
Food and Machinery
Objective: The effects of ginkgo powder on the physicochemical indexes of wheat flour, as well as the nutrition, sensory, texture, cooking quality and bacteriostasis of noodles were studied. Methods: The physicochemical, nutritional and microbial indexes of flour and noodles were determined by instrumental analysis and chemical analysis respectively. And the sensory indexes of noodles were evaluated by sensory method. Results: The results showed that adding 0～18% ginkgo powder to wheat flour could reduce dough stability time, falling number wet and gluten content. It could increase the water absorption, whiteness of wheat flour, the taste and hardness of noodles. The contents …
Application Research Advances Of Different Protein Cross-Linking Methods In Cereal Foods Processing, Chen Zhen-Yun, Shen Yu-Xi, Li Jun-Jie, Liu Min-Nan, Wang Li
Application Research Advances Of Different Protein Cross-Linking Methods In Cereal Foods Processing, Chen Zhen-Yun, Shen Yu-Xi, Li Jun-Jie, Liu Min-Nan, Wang Li
Food and Machinery
Protein crosslinking plays an important role in cereal food processing. In recent years, many studies have been carried out on the crosslinking of cereal proteins. However, it is not clear about the principles and molecular mechanisms of crosslinking of cereal proteins. In this review, three kinds of different methods, including physical cross-linking, chemical cross-linking and enzymatic cross-linking, for enhancing the crosslinking of cereal proteins in cereal food processing were summarized, and their recent advances were discussed. Moreover, the effects of the three kinds of protein crosslinking methods on the structural properties of cereal proteins and related products were analyzed. Finally, …
Research Progress On The Influence Of Protein On Physicochemical Properties, Microstructures And Digestive Properties Of Starch And Its Application, Zhao Hai-Bo, Sun Chun-Rui, Qiu Hong-Wei, Cui Bo, Cheng Yun-Hui, Chen Ling
Research Progress On The Influence Of Protein On Physicochemical Properties, Microstructures And Digestive Properties Of Starch And Its Application, Zhao Hai-Bo, Sun Chun-Rui, Qiu Hong-Wei, Cui Bo, Cheng Yun-Hui, Chen Ling
Food and Machinery
Starch and protein are two important components in food system. The interactions between starch and protein have important influence on the structure, physicochemical properties of starch and the texture and digestibility of starch-based food. In recent years, the effect of exogenous protein on starch-protein interaction in mixed system and its application have become a hot research topic in the field of food. This article reviews the interaction mode between starch and protein, the effect of protein on physicochemical properties （gelatinization properties, retrogradation properties, rheological properties, thermal properties and texture properties） and microstructure of starch-protein mixed system, summarizes the regulation effect …
Egg White Protein Gel Modification And Its Application In Meat Processing, Zhang Gen-Sheng, Li Qi, Huang Xin-Yu, Han Bing, Zhao Hong-Lei, Fei Ying-Min
Egg White Protein Gel Modification And Its Application In Meat Processing, Zhang Gen-Sheng, Li Qi, Huang Xin-Yu, Han Bing, Zhao Hong-Lei, Fei Ying-Min
Food and Machinery
Egg white protein has gelatinous, foaming, and emulsifying properties. In production and processing, the gelatinous properties and gelatinous stability of egg white protein are usually improved by modifying treatment. This paper reviewed the modification methods of egg white protein and the research status of the application of modified egg white protein in meat processing and prospected the innovation and application of modified egg white protein.
Application Of Immunoassay In The Detection Of Amantadine Residues, Wang Lin, Wang Yao, Hu Xiao-Fei, Wang Cheng-Bin, Wu Jia-Bei
Application Of Immunoassay In The Detection Of Amantadine Residues, Wang Lin, Wang Yao, Hu Xiao-Fei, Wang Cheng-Bin, Wu Jia-Bei
Food and Machinery
This review summarized and analyzed the immunoassay techniques, such as enzyme-linked immunosorbent assay, immunochromatographic assay, and chemiluminescence immunoassay, which have been applied in the detection of amantadine residue, and provides an outlook on their development.
Research Progress Of Electronic Nose On Identification Of Food Adulteration, Zhang Gui-Yun, Xie Jian-Hua, Yang Wei-Qiang
Research Progress Of Electronic Nose On Identification Of Food Adulteration, Zhang Gui-Yun, Xie Jian-Hua, Yang Wei-Qiang
Food and Machinery
This paper introduces the working principle of electronic nose via two key elements including gas sensor array and signal processing. The applications of electronic nose in adulteration identification and quality analysis of edible oil, dairy products, beverage, meat, spices, and other foods are reviewed. The operations and analytical principle of electronic nose for food adulteration are clarified, and the successful applications of electronic nose as well as the shortcomings are discussed.
Research Progress Of Hs-Spme-Gc-Ms In The Detection Of Volatile Substances In Fruit Products, Pang Ji-Wei, Yin Fei-Long, Liu Yun-Fen, Qu De-Zhi, Liang Yuan-Li, Xie Dong-Di, Liao Ling-Yan, Shuai Liang
Research Progress Of Hs-Spme-Gc-Ms In The Detection Of Volatile Substances In Fruit Products, Pang Ji-Wei, Yin Fei-Long, Liu Yun-Fen, Qu De-Zhi, Liang Yuan-Li, Xie Dong-Di, Liao Ling-Yan, Shuai Liang
Food and Machinery
From the perspective of the application of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry （HS-SPME-GC-MS） technology in the detection of volatile substances in fruit products, this paper discusses its important position and significance in fruit flavor detection. This paper briefly outlines the principles and characteristics of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry, and highlights the progress of its research on volatile substances in different kinds of fruit raw materials, stored and preserved fruits as well as fruit processed products such as fruit juice, fruit wine, and fruit tea, and also provides an outlook on the …