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Articles 2041 - 2070 of 4889
Full-Text Articles in Food Processing
Extraction And Antioxidant Activities Of Polyphenol From Magnolia Kwangsiensis Figlar & Noot. Branch, Zheng Yan-Fei, Zhang Qiang, Lan Liang-Mei, Xu Jian-Ben, Huang Qiu-Ping, Lin Yi-Na
Extraction And Antioxidant Activities Of Polyphenol From Magnolia Kwangsiensis Figlar & Noot. Branch, Zheng Yan-Fei, Zhang Qiang, Lan Liang-Mei, Xu Jian-Ben, Huang Qiu-Ping, Lin Yi-Na
Food and Machinery
The extraction of polyphenols from the branches of Magnolia kwangsiensis figlar & noot. (M. kwangsiensis) was studied by ultrasonic-assisted extraction. The extraction condition was optimized by response surface methodology. The antioxidant activities of M. kwangsiensis branch polyphenols were evaluated in aspect of total antioxidant activity, DPPH· scavenging activity and ·OH scavenging effect. Results showed the optimum conditions were acetone concentration 67%, liquid-solid ratio 22 (mL/g), extraction time 20 min, and the yield of polyphenols reached 1.45%. The polyphenols from the branches of M. kwangsiensis had certain total antioxidant activity, but had good scavenging effects on DPPH· and ·OH.
Effect Of Vacuum Extrusion On The Quality And Function Of Coarse Cereal Noodles, Yan Mei-Jiao, Li Yun-Long, Li Hong-Mei, Yi Xin, Sun Yuan-Lin, Zhao Lin
Effect Of Vacuum Extrusion On The Quality And Function Of Coarse Cereal Noodles, Yan Mei-Jiao, Li Yun-Long, Li Hong-Mei, Yi Xin, Sun Yuan-Lin, Zhao Lin
Food and Machinery
In order to explore the effect of vacuum extrusion on the noodles, the nutritional components, quality analysis and functional evaluation of the vacuum extruded coarse cereal noodles, common extruded coarse cereal noodles and wheat flour noodles were carried out. The results showed that the effect of vacuum extrusion on the nutritional composition and functional characteristics of noodles was not significant (P＞0.05); Compared with normal-pressure extruded multi-grain noodles, the vacuum-extruded ones had good texture characteristics with a smooth surface, showing teeth non-sticky. The content of total phenols, total flavonoids, rutin and quercetin in the multigrain noodles was significantly higher than that …
Effects Of Physical Properties Of Raw Material Flour On Quality Of Fresh Rice Noodles, Tao Xiang-Lin, Wu Yue-Hui, Wei Ying-Juan, Tang Zhen-Xing, Yuan Jie, Xie Jun, Tang Han-Jun
Effects Of Physical Properties Of Raw Material Flour On Quality Of Fresh Rice Noodles, Tao Xiang-Lin, Wu Yue-Hui, Wei Ying-Juan, Tang Zhen-Xing, Yuan Jie, Xie Jun, Tang Han-Jun
Food and Machinery
Three varieties of indica rice with significant difference in amylose and protein content were selected as the research materials. The fresh rice noodles was processed by production line with a capacity of 1 200 kg/h after size mixing (material liquid ratio 11.5). The physical properties of raw material flour were prepared by dry milling, airflow ultrafine pulverizing and water milling were analyzed by SEM, laser particle size analyzer, DSC and texture analyzer, the relationship between physical properties and quality of fresh rice noodles were discussed. Results: There was significant difference in the size of raw material flour prepared by different …
Application Of Lactobacillus Plantarum In Improving The Quality Of Tobacco Leaves From Different Regions, Qin Ming-Juan, Chen Sen-Lin, Zhao Qiang-Zhong, Peng Chen, Jin Bao-Feng, Tao Hong
Application Of Lactobacillus Plantarum In Improving The Quality Of Tobacco Leaves From Different Regions, Qin Ming-Juan, Chen Sen-Lin, Zhao Qiang-Zhong, Peng Chen, Jin Bao-Feng, Tao Hong
Food and Machinery
Single factor combined with orthogonal test was employed to optimize the best technology for fermentation of tobacco leaves by Lactobacillus plantarum in this study. The chemical components, aroma substances and sensory evaluation of fermented tobacco leaves were analyzed. The optimal fermentation technology of tobacco leaves by L. plantarum was achieved when the addition of L. plantarum, glucose syrup and soy protein peptide was 0.80‰, 5.0‰, and 0.05‰ respectively, with fermentation for 8 days. The starch content of tobacco leaves decreased to the most significantly, and 9 kinds of new volatile aroma substances were detected. The content of nicotine decreased …
Characteristic Analysis Of Heat-Not-Burn Cigarette Tobacco Materials, Yang Xue-Yan, Wen Guang-He, Li Feng, Rao Guo-Hua, Ken Sheng-Ye, Duan Qin, Jin Yun-Feng, Gao Chao
Characteristic Analysis Of Heat-Not-Burn Cigarette Tobacco Materials, Yang Xue-Yan, Wen Guang-He, Li Feng, Rao Guo-Hua, Ken Sheng-Ye, Duan Qin, Jin Yun-Feng, Gao Chao
Food and Machinery
In order to deeply understand the characteristics of heat-not-burn (HNB) cigarette tobacco materials prepared by different processes and their effects on the characteristics of cigarette products, four kinds of sheets with different flavors prepared respectively by rolling press (RP) , slurry process (SP), paper-making process (PP) and air-laid process (AP) were analyzed by chemical composition analysis, thermal cracking analysis and thermal weight analysis. The results are as follows. ① RP and SP tobacco materials had a low fiber content and tight structure, while PP and SP tobacco materials had a relatively high fiber content and loose structure. ② Water content …
Recent Advances In Pretreatment Techniques To Improve The Emulsifying Property Of Proteins, Wang Yun-Tao, Wang Ying-Juan, Bai Yan-Hong
Recent Advances In Pretreatment Techniques To Improve The Emulsifying Property Of Proteins, Wang Yun-Tao, Wang Ying-Juan, Bai Yan-Hong
Food and Machinery
The latest physicochemical pretreatment technologies to improve the emulsifying properties of proteins and the corresponding mechanisms were summarized, including the physical modification such as ultrasound, high pressure homogenization, extrusion cooking, and swirl cavitation, and chemical modification methods such as pH shifting, phosphorylation modification, and enzymatic modification. Moreover, this review also included the synergistic effects of the above methods to modify proteins and the related mechanisms and the future research prospects of the protein modification.
Research Progress On Application Of Polyoxometalates In Food Preservation, Zhou Feng, Zhang Jia-Wen, Liu Hai-Xiong, Hu Jia-Miao
Research Progress On Application Of Polyoxometalates In Food Preservation, Zhou Feng, Zhang Jia-Wen, Liu Hai-Xiong, Hu Jia-Miao
Food and Machinery
This paper comprehensively expounds the research achievements on the biological activity of polyoxometalates at home and abroad in recent years, and points out the research progress of the application of polyoxometalates in the field of food preservation based on their anti-bacterial and enzyme-inhibitory activities. The application trend and research direction of polyoxometalate in food industry are also prospected.
Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya, Xiao Shuang-Ling, Teng Jie
Research Progress On Chemical Constituents And Anticancer Activities In Different Parts Of Papaya, Xiao Shuang-Ling, Teng Jie
Food and Machinery
A variety of bioactivities induding papaya alkaloids, rutin, benzyl isothiocyanate, carotenoids in Papaya (Carica Papaya L.) were investigated in this study. Some of these compounds exhibited a broad array of pharmacological activities in gastrointestinal protection, hepatoprotective effect, anti-inflammatory, weight loss and beauty, anti-cancer, anti-bactericidal and antioxidation properties. This review summarizes the research progress of main bioactive substances, anticancer functions in different parts of papaya, and its wide application prospects in food industry, pharmaceutical industry and health care industry were proposed.
New Progress On Anti-Obesity Effect And Mechanism Of Pu’Er Tea, Yi Juan, Liu Miao
New Progress On Anti-Obesity Effect And Mechanism Of Pu’Er Tea, Yi Juan, Liu Miao
Food and Machinery
his review summarizes probable mechanisms and their clinical researches on anti-obesity effect of Pu’er tea. Additionally, those comparative studies of anti-obesity of Pu’er tea and other tea categories, raw and ripened Pu’er tea are discussed. The development prospect and research trend of anti obesity of Pu’er tea are described.
Effects Of Low Temperature And Low Voltage Electrostatic Field Treatment Combined With Microporous Pe Film Packaging On Storage Quality Of Different Maturity Lingwu Long Jujube, Yang Ya-Li, Liu Hui-Yan, Fang Hai-Tian, Zhang Hao-Yu, Li Jin-Na, Zhang Guang-Di
Effects Of Low Temperature And Low Voltage Electrostatic Field Treatment Combined With Microporous Pe Film Packaging On Storage Quality Of Different Maturity Lingwu Long Jujube, Yang Ya-Li, Liu Hui-Yan, Fang Hai-Tian, Zhang Hao-Yu, Li Jin-Na, Zhang Guang-Di
Food and Machinery
Lingwu long jujube with different maturity levels (semi-red period, 2/3 red period and full red period) as research material, the method of low temperature and low voltage electrostatic field combined with PE film bag was used to.preserve the freshness of the jujube fruits. During the storage period, the changes of physical and chemical properties of Lingwu long jujube fruits such as ascorbic acid (VC), total acid (TA), soluble solids (TSS), hardness and weightlessness rate, and sensory evaluation were investigated. As results, Lingwu long jujube fruits in full red and half-red periods had a shorter fresh-keeping period, with a faster softening …
Recent Progress In Marine Natural Products Intervention In Inflammatory Bowel Disease, Li Ming-Shuang, Yang Xi-Hong, Che Hong-Xia, Xie Wan-Cui
Recent Progress In Marine Natural Products Intervention In Inflammatory Bowel Disease, Li Ming-Shuang, Yang Xi-Hong, Che Hong-Xia, Xie Wan-Cui
Food and Machinery
In this article, the recent research progress and therapeutic mechanism of marine-derivedactive substance against inflammatory bowel disease are reviewed.The multiple action targets of macromolecular active substances under the existing experimental model are proposed. And the possibility and potential mechanism of fatty acids, polysaccharides, biological peptides and other substances as adjuvant therapy of inflammatory bowel disease are discussed, which will hopefully provide a theoretical basis for the high value utilization of seafood and the development of supplements for inflammatory bowel disease.
Effect Of Sodium Chloride On Starch Properties From Different Adzuki Bean Varieties, Zhang Jing-Yi, Zhai Ai-Hua, Zhang Dong-Jie
Effect Of Sodium Chloride On Starch Properties From Different Adzuki Bean Varieties, Zhang Jing-Yi, Zhai Ai-Hua, Zhang Dong-Jie
Food and Machinery
The effects of sodium chloride on the properties of starch paste were studied by analyzing the size, viscosity, regeneration, enthalpy and gelatability of starch paste after adding sodium chloride. The results showed that the starch in da hong pao with low amylose content showed higher initial temperature, final viscosity and enthalpy of gelatinization than that in baoqing and pearl, with lower peak viscosity and smaller particle size; After the addition of 2% sodium chloride, the average particle size, peak viscosity, attenuation value and rejuvenation value of the three kinds of red bean starch gelatinized decreased significantly (P＜0.05). Gelatinization temperature and …
Determination Of Polycyclic Aromatic Hydrocarbons In Gum-Based Chewing Tobacco By Gc-Ms/Ms, Cai Jie-Yun, Wang Hui-Ping, Liu Wei, Gu Jian-Long, Sun Hao-Wei, Zhang Ke, Long Jie, Li Chao
Determination Of Polycyclic Aromatic Hydrocarbons In Gum-Based Chewing Tobacco By Gc-Ms/Ms, Cai Jie-Yun, Wang Hui-Ping, Liu Wei, Gu Jian-Long, Sun Hao-Wei, Zhang Ke, Long Jie, Li Chao
Food and Machinery
In this study, an inter-standard quantitative method was used for determination of PAHs in gum-based chewing tobacco by GC-MS/MS. Under the control of the optimized experimental conditions, the LODs and the LOQs of 19 target PAHs could achieve 0.04~0.14 ng/mL and 0.14~0.46 ng/mL, respectively, while the linear correlation efficiencies were larger than 0.998 for all PAHs. With three different adding-levels, the recovery rates for all PAHs ranging from 92.26% to 109.46%. And the Intra-assay and Inter-assay precisions for the PAHs were 0.77%~3.85% and 1.57%~4.86%, respectively. The method developed was reliable and suitable for routine analysis of PAHs, and was verified …
Quality Change And Shrinkage Model Of Kiwi During Freeze Drying And Vacuum Microwave Combined Drying, Lian Miao-Miao, Duan Xu, Huang Lue-Lue, Lin Hui-Yan
Quality Change And Shrinkage Model Of Kiwi During Freeze Drying And Vacuum Microwave Combined Drying, Lian Miao-Miao, Duan Xu, Huang Lue-Lue, Lin Hui-Yan
Food and Machinery
Kiwifruits were respectively dried by freeze-drying and vacuum-microwave combined drying, with different microwave power (0.25, 0.30 and 0.39 W/g). In combination with the shrinkage ratio, sensory quality, color difference, rehydration ratio and porosity of kiwifruit in the drying process, the drying characteristics, pore structure and shrinkage characteristics of kiwifruit pieces in the drying process were analyzed, and the shrinkage model of kiwifruit pieces in the process of FD pretreatment vacuum microwave drying was established. The results showed that the drying characteristics of kiwifruit slices changed with the different power of microwave, and the higher the microwave power could cause higher …
Optimization Of Modifying Kiwifruit Peel Dietary Fiber With A Colloid Mill, Wu Hai-Yu, Gong Lin-Ling, Yang Wan-Gen
Optimization Of Modifying Kiwifruit Peel Dietary Fiber With A Colloid Mill, Wu Hai-Yu, Gong Lin-Ling, Yang Wan-Gen
Food and Machinery
Using water retention capability and oil-binding capability as indices, the effects of the factors such as insert spacing of colloid mill, ratio of liquid to solid and milling time on the indices were evaluated, and the optimal conditions of the modification were obtained by a Box-Behnken experiment. The results showed that the optimal modification conditions were: insert spacing of 13 μm, ratio of liquid to solid of 90∶1 (mL/g) and milling time of 7.5 min. After crushing under such conditions, the KPDF had an average particle size (D50) of 58 μm, lower than that before modification by 94.42%; …
Functional Components, Health Function And Utilization Of Blueberry, Jin Yong-Xue, Feng Jian-Guo, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong
Functional Components, Health Function And Utilization Of Blueberry, Jin Yong-Xue, Feng Jian-Guo, Zheng Tao, Zeng Yi-Qiong, Zheng Hui, Yang Yong
Food and Machinery
The main functional components, health care function, and application status of blueberry in food, medicine, cosmetics and other fields were reviewed, and the research direction of blueberry processing is to improve the polyphenol retention rate was also proposed.
Impact Of Selected Infrared Wavelengths Treatment On Inactivation Of Microbes On Rough Rice, Rebecca Bowie
Impact Of Selected Infrared Wavelengths Treatment On Inactivation Of Microbes On Rough Rice, Rebecca Bowie
Food Science Undergraduate Honors Theses
Formation of harmful microbes and their associated mycotoxins on rough rice during storage present negative socioeconomic impacts to producers and consumers. The objective for this study was to investigate the impact of treating rough rice with selected infrared (IR) wavelengths at different IR intensities and heating durations, followed by a tempering step for further inactivation of microbes (mold and bacteria) on the grain. Freshly-harvested long-grain, hybrid, rough rice (XL 745) with initial moisture content (IMC) of 18.4% wet basis (w.b.) was used. Two-hundred grams (200 g) of the samples were treated at different IR wavelengths (λ) which were 3.2, 4.5, …
Experience And Reference Of Food Traffic Light Signpost Labeling System In United Kingdom, Huang Ze-Ying
Experience And Reference Of Food Traffic Light Signpost Labeling System In United Kingdom, Huang Ze-Ying
Food and Machinery
The latest information and data of the traffic light signpost labeling system from the official website of British government were collected in this review. Moreover, the origin of the system, the content and format of the labeling, the steps of displaying the nutrition information of the labeling, and the implementation effect of the labeling system were expounded, and then its experience and deficiencies of this system were summarized. Finally, our study will help to enlighten the improvement of Chinese-specific FOP labeling system.
Determination Of Residence Time Distribution And Its Influencing Factors During Twin Screw Extrusion, Cui Wei-Zhen, Tao Hai-Teng, Cui Bo
Determination Of Residence Time Distribution And Its Influencing Factors During Twin Screw Extrusion, Cui Wei-Zhen, Tao Hai-Teng, Cui Bo
Food and Machinery
Residence time distribution is an important parameter to characterize the flow state of materials during twin screw extrusion, which is closely related to the quality formation of extruded materials. The paper introduced the measurement method of residence time distribution by indicator method and parameters. The impacts of temperature, moisture, screw configuration, die hole, feeding speed and screw speed on residence time distribution in twin-screw extrusion process were analyzed. Due to the complex structure of food ingredients (e.g. starch, protein), researches on determination methods and influencing factors need to be further improved.
Study On Subtractive Technology Of Allergic Protein In Cod, Zhou Dan, Zheng Jian-Xian, Deng Wen-Ting
Study On Subtractive Technology Of Allergic Protein In Cod, Zhou Dan, Zheng Jian-Xian, Deng Wen-Ting
Food and Machinery
The effects of different reducing sugars, heat treatment temperatures, and processing methods on the removal of parvalbumin from the crud extrarts were studied by using Maillard reaction.The results showed that the content of parvalbumin in Maillard reaction products (MRPs) was significantly reduced when injecting the xylose solution into the fish at 100 ℃. Moreover, the MRPs had brownish yellow color and sauce flavor. Applying the experimental conditions to the production process of cod dried fish, a cod product with a lower parvalbumin content could be obtained.
Effects On Flavor And Baking Characteristics Of Whole Wheat Bread By Fermented Sourdough With The Mixed Culture, Zou Qi-Bo, Cheng Xin, Chen Cheng, Yang Wen-Dan, Zhang Bin-Le, Zhou Li-Yuan, Huang Jin-Xin, Chen Jun-Min, Huang Wei-Ning
Effects On Flavor And Baking Characteristics Of Whole Wheat Bread By Fermented Sourdough With The Mixed Culture, Zou Qi-Bo, Cheng Xin, Chen Cheng, Yang Wen-Dan, Zhang Bin-Le, Zhou Li-Yuan, Huang Jin-Xin, Chen Jun-Min, Huang Wei-Ning
Food and Machinery
In this study, lactic acid bacteria (LAB), Weissella cibaria and Kluyveromyces marxianus were mixed and fermented. The symbiosis of the two strains was studied by measuring strain growth curve. Compared the baking and flavor characteristics between mixed bacteria fermentation (MBF) and single bacteria fermentation of whole wheat bread by analyzing cellulase activity and production of exopolysaccharide (EPS). Results: Compared with the cell counts of single bacteria fermentation [LAB: 9.51 lg (CFU/g), yeast: 8.21 lg (CFU/g)], the cell counts of LAB and yeast in the MBF reached 9.61 and 8.09 lg (CFU/g), respectively, indicating that the two strains had a good …
Cell Surface Structure Of Lactic Acid Bacteria And Its Interaction With Gastrointestinal Tract, Ding Shi-Yao, Lei Wen-Ping, Liu Cheng-Guo, Dai Zhi-Yong, Wang Jia-Qi, Zhou Hui
Cell Surface Structure Of Lactic Acid Bacteria And Its Interaction With Gastrointestinal Tract, Ding Shi-Yao, Lei Wen-Ping, Liu Cheng-Guo, Dai Zhi-Yong, Wang Jia-Qi, Zhou Hui
Food and Machinery
This article reviews the surface structure of LAB and their positive effects derived from their interaction with the gastrointestinal tract. Some lactic acid bacteria (LAB) can colonize the human gastrointestinal tract (GIT) and exert their physiological functions beneficial to the host. Among them, the surface structure of LAB cells can promottheir survival and colonization in the GIT, and many physiological functions are also related to surface structure.
Preparation Of Selenium Nanoparticles Based On Fish Gelatin Dispersion System And Investigation Of Their Anti-Oxidant Activities, Du Peng-Cheng, Wang Hui, Hu Yue-Ming, Tu Zong-Cai
Preparation Of Selenium Nanoparticles Based On Fish Gelatin Dispersion System And Investigation Of Their Anti-Oxidant Activities, Du Peng-Cheng, Wang Hui, Hu Yue-Ming, Tu Zong-Cai
Food and Machinery
Selenium nano particles (SeNPs) were prepared using fish gelatin dispersion system, and its particle size, morphology, and digestive stability were studied by dynamic light scattering (DLS) and scanning electron microscopy (SEM). The antioxidant capacity of SeNPs were determined. The results showed that fish gelatin was excellent dispersion system for preparation of SeNPs. The particle size of SeNPs and its morphology was barely affected by the concentration of fish gelatin dispersion system. Moreover, SeNPs presented good antioxidant ability. Among them, the DPPH radical scavenging ability of SeNPs prepared by 1.000%, 0.500%, 0.125% fish gelatin dispersion system, and IC50 value were 1.846 …
Effects Of Moisture And Tissue Changes On Tenderness Of Boiledfish During Microwave Cooking, Chen Jia-Qi, Liu Tian-Yi, Jia Yu-Ze, Xia Shu-Qin, Zhang Xiao-Ming, Wang Xing-Wei, Wang Xue-Jiao
Effects Of Moisture And Tissue Changes On Tenderness Of Boiledfish During Microwave Cooking, Chen Jia-Qi, Liu Tian-Yi, Jia Yu-Ze, Xia Shu-Qin, Zhang Xiao-Ming, Wang Xing-Wei, Wang Xue-Jiao
Food and Machinery
In order to explore the causes of fish tenderness changes during microwave cooking of boiled fish, the physical property analysis method can be used to characterize the maximum shear force of fish meat, and it can also be analyzed from the perspectives of water state, protein denaturation and microstructure by method of measurement like Low field nuclear magnetic resonance(LF -NMR). The results showed that at the first stage of microwave heating (150 s), the connective tissue in fish meat was rapidly broken, and the sarcoplasmic protein was almost denatured completely. Part of the bound water was converted into immobilized water, …
Effect Of Addition Of Wheat Kojiqu On Brewing And Flavor Of Yellow Rice Wine, Zhang Jing, Liu Shuang-Ping, Zhou Zhi-Lei, Mao Jian
Effect Of Addition Of Wheat Kojiqu On Brewing And Flavor Of Yellow Rice Wine, Zhang Jing, Liu Shuang-Ping, Zhou Zhi-Lei, Mao Jian
Food and Machinery
The effect of different amount of wheat koji on conventional physical and chemical parameters, organic acid, free amino acid and volatile composition during yellow rice wine fermentation were studied, and experiment of fermentation was compared with enzyme preparations. The result indicated the amount of wheat koji had significant influence on total acid, amino acid nitrogen, organic acid, free amino acid compounds and volatile flavor compounds, with less influences on pH value and reducing sugar content. The contents of amino acid nitrogen, alcohol, organic acid, free amino acid and volatile flavor compounds in the enzyme fermentation samples were found significantly lower …
Effect Of Refining On Main Physical And Chemical Indexes And Volatile Components Of Beef Tallow, Liu Jia-Min, He Xin-Yi, Liu Xiao-Dong, Yan Xi-Chun, Liao Zhen-Yu
Effect Of Refining On Main Physical And Chemical Indexes And Volatile Components Of Beef Tallow, Liu Jia-Min, He Xin-Yi, Liu Xiao-Dong, Yan Xi-Chun, Liao Zhen-Yu
Food and Machinery
The effect of refining on main physical and chemical indexes and volatile components of beef tallow was investigated. The acid value, peroxide value, iodine value, fatty acid composition and aroma composition of beef tallow were analyzed during the refining. The results showed that the acid value decreased first and then increased after the deacidification process, and the peroxide value increased, while the iodine value decreased. Throughout the refining process, the acid value of the beef tallow was 0.37 mg/g with the peroxide value of 0.057 5 g/100 g, and the iodine value of beef tallow was 12.47 g/100 g. There …
The Analysis Of Main Nutritional And Functional Components In Different Parts Of Fruit-Bodies And Embryo Of Dictyophora Rubrovolvata, Liang Ya-Li, Qin Li-Kang, Wang He-Zhu, Wen An-Yan, Yang Xu, Li Qi-Hua
The Analysis Of Main Nutritional And Functional Components In Different Parts Of Fruit-Bodies And Embryo Of Dictyophora Rubrovolvata, Liang Ya-Li, Qin Li-Kang, Wang He-Zhu, Wen An-Yan, Yang Xu, Li Qi-Hua
Food and Machinery
In order to reveal the nutritional functions of the fruit bodies and embryo of Dictyophora rubrovolvatas, analyzed the distribution of main components in each part. The results showed that polyphenols (2.43 mg GAE/g), flavones (1.95 mg/g), and vitamin B2 (1.04 μg/g) had the highest contents in the volva of fruit-bodies of Dictyophora rubrovolvata, while the protein and polyphenols had the highest contents in the pileus of fruit-bodies of Dictyophora rubrovolvata, with 27.66 g/100 g and 14.19 g/100 g, respectively. Among three parts of the embryo of Dictyophora rubrovolvata, the polyphenols content of indusium (stip) is the highest …
Study On Bile Tolerance, Acid Resistance And Cholesterol Lowering Ability Of 11 Strains Of Lactobacillus, Wang Huan
Food and Machinery
In this study, the biliary tolerance, acid resistance and cholesterol-lowering ability of 11 strains of Lactobacillus were studied, and the mechanism of removing cholesterol from Lactobacillus strains was explored. The cholesterol assimilation results determined by the difference in cholesterol content in the medium indicated that all Lactobacillus strains could assimilate cholesterol at a level of 12.03 to 32.25 μg/mL, and the cholesterol removal ability was related to the growth of the culture. The binding of cholesterol to lactobacilli cells was determined by growth, heat inactivation and dormant cells in phosphate buffer. The dry weight of cholesterol eliminated by heat and …
Effects On Erosion Of Human Enamel Simulants By Sports Drinks, Wang Jun-Ping
Effects On Erosion Of Human Enamel Simulants By Sports Drinks, Wang Jun-Ping
Food and Machinery
The ability of sports drinks for enamel corrosion was measured and evaluated in this study. A single-center-single-blind-random crossover design was performed to balance the residual effects of the 18 test results. The beverages used included beverages containing calcium and maltodextrin (test group), two kinds of sugar-containing sports drink products (containing calcium and positive control) and water (negative control). During the 15-day study period, subjects wore removable human enamel simulation samples and drank 250 mL of beverages 4 times a day. The loss of tooth enamel was measured using contact profilometers on days 5, 10 and 15. On the 15th day, …
Optimization On Qualitative Analysis Of Saccharides In Beer By Maldi-Tof Ms, Meng Xian-Ren, Xie Ming-Yong, Nie Shao-Ping, Wang Jun-Qiao
Optimization On Qualitative Analysis Of Saccharides In Beer By Maldi-Tof Ms, Meng Xian-Ren, Xie Ming-Yong, Nie Shao-Ping, Wang Jun-Qiao
Food and Machinery
In this study, the experimental condition for qualitative analysis of saccharides in beer was optimized by choosing different matrices, including. 2,5-dihydroxybenzoic acid (2,5-DHB), super DHB, 2,4,6-trihydroxyacetophenone, and setting different beer concentrations from undiluted to 1 000-fold dilution. Results indicated that 2,4,6-trihydroxyacetophenone was better than 2,5-dihydroxybenzoic acid and super DHB in the application of characterizing saccharides in beer by MALDI TOF MS. When the beer sample is diluted 10 times with 2,4,6-trihydroxyacetophenone as matrix, MALDI TOF MS performed well in qualitative analysis of saccharides in beer.