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Articles 991 - 1020 of 4889
Full-Text Articles in Food Processing
Research On The Identification Of Mildew Maize Kernels Using Spectral Variables And Color Features Of Hyperspectral Images, Li Wei, Zhao Xue-Qing, Liu Qiang
Research On The Identification Of Mildew Maize Kernels Using Spectral Variables And Color Features Of Hyperspectral Images, Li Wei, Zhao Xue-Qing, Liu Qiang
Food and Machinery
Objective: To identify mildew maize kernels accurately. Methods: A novel method to identify mildew maize kernels using spectral variables and color characteristics of hyperspectral images. Firstly, image segmentation, spectral variables and color features extraction were carried out on maize kernel images. Then, color features of maize kernel images were utilized to generate color histograms. Additionally, spectral variables and color histogram features were combined into a feature set. Finally, the distance functions were used to analyze the features in this feature set to identify mildew maize kernels. Results: For the proposed method, the maximum average identification deviation and …
Online Detection And Grading System For Citrus Full-Surface Color, Li Lang, Wen Tao, Dai Xing-Yong, Wang Zhi-Yu
Online Detection And Grading System For Citrus Full-Surface Color, Li Lang, Wen Tao, Dai Xing-Yong, Wang Zhi-Yu
Food and Machinery
Objective: This study aimed to realize the fast and accurate sorting of citrus color. Methods: An online color detection and grading system of citrus based on machine vision was designed in this study. The system is composed of feeding unit, chain conveying mechanism, image acquisition system and fruit dividing unit. The industrial camera which was combined with the rolling mechanism was used to uniformly capture 50~60 frames of images for obtaining the complete surface information of citrus. The non-destructive testing software preprocessed each frame of images acquired in real time to obtain the two-dimensional coloring ratio, which is …
Water Content Detection Of Camellia Oleifera Seeds Based On Temperature Correction And Visible/Near Infrared Spectroscopy, Wang Zhi-Qiang, Li Da-Peng, Liu Qiang, Liao Shu-Huai, Yi Zong-Pei
Water Content Detection Of Camellia Oleifera Seeds Based On Temperature Correction And Visible/Near Infrared Spectroscopy, Wang Zhi-Qiang, Li Da-Peng, Liu Qiang, Liao Shu-Huai, Yi Zong-Pei
Food and Machinery
Objective: In order to solve the problem that temperature change during drying can detect the moisture content of Camellia oleifera seeds by visible/near infrared spectroscopy, a temperature modified Camellia oleifera seed moisture content detection model was proposed. Methods: Drying experiments were carried out at different temperatures (50,60,70 ℃) to collect spectral data. By acquiring the spectral data collected at different temperatures, the reasons why the temperature affected the spectrum were analyzed. Then, by comparing the three spectral preprocessing methods, using the Competitive Adaptive Reweighting(CARS)and Partial Least Squares Regression (PLSR) were used to establish the benchmark PLSR model at …
Optimization Of Preparation Of Conjugated Linoleic Acid By Alkali Isomerization Of Peanut Oil, Shen Qiu-Yun, Peng Qing-Jing
Optimization Of Preparation Of Conjugated Linoleic Acid By Alkali Isomerization Of Peanut Oil, Shen Qiu-Yun, Peng Qing-Jing
Food and Machinery
Objective: To obtain a promising production technique of conjugated linoleic acid (CLA). Methods: The alkali isomerization was used to prepare CLA from peanut oil. The relative content of linoleic acid in peanut oil was determined, and the effects of reaction time, reaction temperature, ratio of alcohol to oil and KOH dosage on the conversion of CLA were investigated. The preparation conditions were optimized by Box-Behnken test. Results: The peanut oil was rich in linoleic acid with a relative content of 27.85%. Therefore, peanut oil was a good raw material for the preparation of CLA. For the conversion …
Isolation, Purification And Identification Of Ace Inhibitory Peptide From Paramisgurnus Dabryanus Protein, Dong Jing-Qi, He Ze-He, Tian Gui-Fang, Shao Juan-Juan, Wu Xiao-He
Isolation, Purification And Identification Of Ace Inhibitory Peptide From Paramisgurnus Dabryanus Protein, Dong Jing-Qi, He Ze-He, Tian Gui-Fang, Shao Juan-Juan, Wu Xiao-He
Food and Machinery
Objective: This study aimed to develop ACE inhibitory peptide of Paramisgurnus dabryanus.Methods: Ultrafiltration, Sephadex G-15 and RP-HPLC were used to isolate and purify ACE inhibitory peptides from the proteolysis products of P.dabryanus,and their structures were analyzed by HPLC-MS/MS. The inhibitory mode of purified ACE inhibitory peptide was analyzed by inhibition kinetics. Results: The amino acid sequence of ACE inhibitory peptide was Glu-Gly-HIS, the relative molecular weight was 341.2 Da, the IC 50 value was (17.89±3.28)μg/mL, and the purification ratio was 27.47. Conclusion: The inhibitory peptide of P. dabryanus is a competitive ACE inhibitory peptide.
Investigation And Research On The Demand And Attitude Of Different Peple To Gastrointestinal Healthy Food, Cui Wei, Liu Shuo, Zhu Di-Fan, Zhi Hai-Mei, Zhao A-Dan, Dai Zhi-Yong
Investigation And Research On The Demand And Attitude Of Different Peple To Gastrointestinal Healthy Food, Cui Wei, Liu Shuo, Zhu Di-Fan, Zhi Hai-Mei, Zhao A-Dan, Dai Zhi-Yong
Food and Machinery
Objective: This study amied to investigated the perspective of gastrointestinal (GI) health among consumers of all ages, and their demands on related dietary supplements. Methods: Questionnaires were randomly distributed through the Internet, and 148 consumers completed the questionnaire, including infants, children and teenagers (1~18 years old), adults (19~55 years old), and older adults (over 55 years old). The corresponding results were obtained from the data analyzed by SPSS. Results: Common GI issues affecting consumers include constipation, abdominal bloating and pain as well as diarrhea. Nearly half of consumers are very concerned about GI health. Unhealthy lifestyle habits …
The Development Process, Implementation Characteristics And Experience Enlightenment Of Infant Food Education In Japan, Shi Gui-Hong, Feng Jiang-Ying
The Development Process, Implementation Characteristics And Experience Enlightenment Of Infant Food Education In Japan, Shi Gui-Hong, Feng Jiang-Ying
Food and Machinery
This paper systematically combs the development process and implementation characteristics of Japanese infants food education, and puts forward that China can establish a scientific and perfect Chinese infants food education system on the basis of learning from the mature experience of Japanese infants food education, starting from the creation of infants characteristic food education courses, strengthening the training of food education teachers, building a food education coordination mechanism, inheriting excellent food culture and improving food education laws and regulations.
Multi-Objective And Multi-Subject Role Division In Japan’S Food Education Policy, Su Yu-Zhen, Xiao Han-Jie, Zhu Qiang, Hu Yang-Jia, Zhou Xi-Yan
Multi-Objective And Multi-Subject Role Division In Japan’S Food Education Policy, Su Yu-Zhen, Xiao Han-Jie, Zhu Qiang, Hu Yang-Jia, Zhou Xi-Yan
Food and Machinery
Based on literature analysis, this paper reviews the evolution path of Japan's food education policy and analyzes the content and purpose of the basic law of food education. Based on the perspectives of multiple objectives and multi-subject role division, the author summarizes the experience of Japan's food education policy promotion. Their experiences mainly include: clear division of labor between the central and local governments, central unification and respect for local autonomy. Food breeding roots from a young age; Diversified feeding action plans; Planning food education courses with characteristics.
Optimization Of High Density Culture Of Lactobacillus Fermentum Blhn3, Zuo Meng-Nan, Liu Wei, Zhang Ju-Hua, Quan Qi
Optimization Of High Density Culture Of Lactobacillus Fermentum Blhn3, Zuo Meng-Nan, Liu Wei, Zhang Ju-Hua, Quan Qi
Food and Machinery
Objective: This study aimed to develop a low cost and high density lactobacillus starter. Methods: The Lactobacillus fermentum BLHN3 isolated from chopped pepper was used as material, on the basis of MRS medium, the high density fermentation medium and culture conditions were optimized. Results: The optimal carbon source, nitrogen source, buffer salt, growth-promoting factor of L. fermentum BLHN3 were as follows: 30.0 g/L Trehalose, 34.0 g/L Soybean peptone, 2.0 g/L Ammonium citrate, 5.0 g/L Sodium acetate, 2.0 g/L Dipotassium hydrogen phosphate, 10% Carrot juice. The viable count of L. fermentum BLHN3 using the optimized medium was 6.05×109 …
Effects Of Air-Frying And Microwave Treatment On The Quality Of Pumpkin Seed Kernels, Zhang Gui-Hui, Ouyang Hui, Huang Yu, Yu Xiong-Wei, Li Shu-Gang
Effects Of Air-Frying And Microwave Treatment On The Quality Of Pumpkin Seed Kernels, Zhang Gui-Hui, Ouyang Hui, Huang Yu, Yu Xiong-Wei, Li Shu-Gang
Food and Machinery
Objective: This study aimed to explore the effect of processing methods on the quality of pumpkin seed kernels. Methods: In this study, pumpkin seed kernels were chosen as the research object and the effects of air-frying (160 ℃, 0~7 min) and microwave treatment (700 W, 0~7 min) on the physical and chemical properties of proteins were investigated. Results: The experimental results showed that: after air-frying and microwave treatment, polyphenol, flavone, polysaccharide contents, as well as sensory scores all increased at the beginning, then decreased gradually, and reached the peak values when being treated by air-frying for 4 …
Study On The Process Of Α-Amylase Reduces The Content Of Rapidly Digestion Starch In Highland Barley, Zhang Hua, Song Xiao-Fan, Li Yan, Sun Kang-Na, Yuan Zhen-Zhen
Study On The Process Of Α-Amylase Reduces The Content Of Rapidly Digestion Starch In Highland Barley, Zhang Hua, Song Xiao-Fan, Li Yan, Sun Kang-Na, Yuan Zhen-Zhen
Food and Machinery
Objective: This study aimed to help with improving and increasing the added value of highland barley. Methods: Back highland barley powder was used as raw material to prepare low content rapidly digestible starch by α-amylase. Highland barley powder with low content of fast digestible starch was prepared by α-amylase. The optimal technological conditions for reducing the content of fast digestible starch in highland barley were optimized by response surface test with the content of fast digestible starch as the index, and the hypoglycemic activity in vitro was evaluated by the inhibition rate of α-glucosidase and α-amylase. Results: …
Research Progress On Application Of Eggshell Membrane, Zhang Gai-Ping, Niu Ming-Fu, He Jiao
Research Progress On Application Of Eggshell Membrane, Zhang Gai-Ping, Niu Ming-Fu, He Jiao
Food and Machinery
This review summarized the source, structural properties and applications of eggshell membrane(ESM)in various industries. The application limitation and future prospect of ESM were analyzed and prospected.
Research Progress On The Application Of Composite Hydrogel In Food, Wang Shao-Qing, Mu Ming-Wei, Zhang Bo, Deng Na, Wang Jian-Hui
Research Progress On The Application Of Composite Hydrogel In Food, Wang Shao-Qing, Mu Ming-Wei, Zhang Bo, Deng Na, Wang Jian-Hui
Food and Machinery
At present, most hydrogels used in the food industry are natural polymers, with poor mechanical properties and high moisture content, which is easy to be contaminated by microorganisms, making it difficult to meet the use needs. In recent years, new composite hydrogels loaded with active substances prepared from natural and synthetic polymers or modified natural polymers have been increasingly used in the food field..Starting from the preparation method of composite hydrogels, this paper introduces its application status in food packaging materials, fat and starch substitution, bioactive molecule delivery, rapid detection of microorganisms, and prospects the development trend of composite hydrogels …
Research Progress On Active Ingredients And Pharmacological Functions Of Lotus Leaf, Li Yi-Long, Shang Bo-Hao, Wang Jian-Hui, Liu Zhong-Hua, Zhu Ming-Zhi
Research Progress On Active Ingredients And Pharmacological Functions Of Lotus Leaf, Li Yi-Long, Shang Bo-Hao, Wang Jian-Hui, Liu Zhong-Hua, Zhu Ming-Zhi
Food and Machinery
The main active ingredients in lotus leaves were introduced in this review, including flavonoids, alkaloids, volatile oils, terpenoids, polysaccharides, and organic acids. The pharmacological functions of lotus leaves, such as lipid-lowering and anti-obesity activities, anti-oxidant, anti-bacterial, and blood-lowering activities, protective effects of the cardiovascular system, nervous system, and liver, and anti-tumor activity were also summarized. The relative research and application were prospected in order to provide references for the comprehensive utilization of lotus leaf resources.
Research Progress On Utilization Status And Deep Processing Of Functional Components Of Ougan Citrus, Liu Xun, Wang Yang-Guang, Xia Qi-Le, Jin Yi-Feng, Lu Sheng-Min
Research Progress On Utilization Status And Deep Processing Of Functional Components Of Ougan Citrus, Liu Xun, Wang Yang-Guang, Xia Qi-Le, Jin Yi-Feng, Lu Sheng-Min
Food and Machinery
Ougan(Citrus Suavissima Hort.ex Tanaka) as a long history of edible and medicinal fruit, has a unique taste, and can clear heat, detoxify, eliminate phlegm and relieve cough. However, because of its slight bitterness, it has a strong regional consumption and is not widely accepted. This review focuses on the preparation technology and content analysis of nutritional and functional components in Ou orange, summarizes the research and development status of the processing products of ou orange, such as traditional "Gan er wen" and tangerine peel, as well as new Ougan enzyme, fruit vinegar and fruit wine, and points out the future …
Design And Implementation Of On-Line Nondestructive Rapid Testing System For Wheat Flour Quality, Sun Xiao-Rong, Zheng Dong-Yu, Liu Cui-Ling, Wu Jing-Zhu, Jin Jia-Rui
Design And Implementation Of On-Line Nondestructive Rapid Testing System For Wheat Flour Quality, Sun Xiao-Rong, Zheng Dong-Yu, Liu Cui-Ling, Wu Jing-Zhu, Jin Jia-Rui
Food and Machinery
Objective: This study aimed to detect the quality of wheat flour quickly and non-destructively. Methods: The online detection system for wheat flour quality was built in the experiment, which mainly includes the flowing four parts: micro near-infrared spectrometer integrated device, production line adjustable speed simulation device, spectrum online acquisition and control software and online modeling and analysis software. Different modeling algorithms were used to establish quantitative analysis models for moisture, ash and gluten, and the robustness of the online quantitative analysis model was optimized. The influence of different experimental conditions on the modeling results was analyzed. Results: …
The Influence Of Physical Termination Fermentation Process On Flavor Substances Of Low-Alcohol Jujube Wine, Yin Rong, Zhang Qian-Ru, Wang Jun-Yu, Liang Zhi-Hong
The Influence Of Physical Termination Fermentation Process On Flavor Substances Of Low-Alcohol Jujube Wine, Yin Rong, Zhang Qian-Ru, Wang Jun-Yu, Liang Zhi-Hong
Food and Machinery
Objective: To provide theoretical basis for the industrialization production of low-alcohol jujube wine. Methods: Three methods including Pasteurization, high-frequency ultrasound and ultra-filtration were used to terminate the fermentation. Flavor substances of low-alcohol jujube wine were determined by ion chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry techniques, and sensory evaluation was also conducted. Results: There are five main organic acids in low-alcohol jujube wine: malic acid, citric acid, succinic acid, lactic acid and acetic acid. A total of 50 aroma components were detected, of which esters were the main aroma substances, and the contents of ethyl caprylate …
Food Safety Emergency Drill System Based On Virtual Reality Technology, Li Jing, Zou Ji-Tao
Food Safety Emergency Drill System Based On Virtual Reality Technology, Li Jing, Zou Ji-Tao
Food and Machinery
Analyze the typical scenes and causes of food safety emergencies, develop the food safety emergency drill system based on the Unity3D virtual reality development platform by using virtual reality technology, and optimize the stability and fluency of system operation. The system realizes the immersive experience during the drill. The personnel enter the virtual drill scene through the simulation equipment for interactive operation and carry out the drill in real time, which is helpful to improve the emergency response ability of drill personnel.
Preparation Of Phytosterol Α-Linolenic Acid Ester And Its Application In Astaxanthin-Loaded Liposomes, Liu Yan-Jun, Pan Li, Chang Zhen-Gang, Meng Hao-Jie, Zhang Guo-Zhi
Preparation Of Phytosterol Α-Linolenic Acid Ester And Its Application In Astaxanthin-Loaded Liposomes, Liu Yan-Jun, Pan Li, Chang Zhen-Gang, Meng Hao-Jie, Zhang Guo-Zhi
Food and Machinery
Objective: This study focuses on improving the stability and water solubility of astaxanthin. Methods: Phytosterol α-linolenic acid ester was synthesized by chemical method with phytosterol andα-linolenic acid as raw materials. Liposomes co-encapsulating astaxanthin and phytosterol α-linolenic acid ester were prepared by employing a thin-film ultrasound technique with the utilization of soybean phospholipid. Results: Based on the structure analysis by infrared spectroscopy and nuclear magnetic resonance, it has been demonstrated that the product was phytosterolα-linolenic acid ester. The purity of phytosterolα-linolenic acid ester was (90.72±2.09)% by gas chromatography. The encapsulation efficiency of liposomes co-encapsulating astaxanthin and phytosterolα-linolenic acid …
Survey Results And Analysis Of Food Education Of Urban Middle School Students In Cities, Wang Qiu-Yun
Survey Results And Analysis Of Food Education Of Urban Middle School Students In Cities, Wang Qiu-Yun
Food and Machinery
In order to understand the awareness of urban adolescents on healthy diet, nutrition knowledge, traditional food culture, and food safety, a food education survey was carried out in the Middle School Affiliated to the National University of Defense Technology of the Chinese People's Liberation Army. Based on 1 088 middle and high school students, the questionnaire was designed from four dimensions: food nutrition cognition, correct eating habit cultivation and safety knowledge, traditional diet and etiquette inheritance, food education knowledge cognition and attitude. The results show that urban Middle school students have a high degree of awareness of food nutrition knowledge, …
Conception, Experience And Enlightenment Of Japan’S Basic Law Of Food Education, Yang Jin-Yu, Li Xu, Zhao Ming-Yang
Conception, Experience And Enlightenment Of Japan’S Basic Law Of Food Education, Yang Jin-Yu, Li Xu, Zhao Ming-Yang
Food and Machinery
The research focuses on the conception and experience of the Basic Law of Food Education in Japan, analyzes its conception, and draws the experience of the implementation of "food education" in Japan: Focusing on giving justice and responsibility by means of law; Building a multi-subject cooperation system under the leadership of the government; Implementing an all-round "food education" promotion path and emphasizing the dynamic nature of the "food education promotion basic plan" are the practical experience of "food education" of the law. In order to give play to the educational value of "food breeding" in improving the diet of Chinese …
Research Progress On Properties, Industrial Production Of Reduced Glutathione And Its Application In Big Health Industry, Cai You-Hua, Wu Zi-Hao, Huang Xiao-Chen, Lin Yu-Kuan, Zheng Ming-Ying
Research Progress On Properties, Industrial Production Of Reduced Glutathione And Its Application In Big Health Industry, Cai You-Hua, Wu Zi-Hao, Huang Xiao-Chen, Lin Yu-Kuan, Zheng Ming-Ying
Food and Machinery
The structural characteristics and physiological activities of reduced glutathione (GSH), as well as its metabolic pathways in vivo were reviewed, and the research progress in preparation, extraction, purification, application and industrial production of GSH were summarized. Moreover, the future research directions in functional activity, industrial production and product application of GSH were prospected.
Study On Nutrition Labeling Optimization Based On Augmented Reality, Huang Ze-Ying, Li Hai-Jun
Study On Nutrition Labeling Optimization Based On Augmented Reality, Huang Ze-Ying, Li Hai-Jun
Food and Machinery
To optimize nutrition labeling in China, this paper tried to overlay virtual information on original information from the nutrition information table by using augmented reality (AR), and then added three new guidance functions of nutrition labeling knowledge popularization, nutritional content auxiliary calculation and precise nutrition guidance through database construction, 3D modeling building and mobile phone application making. For the implementation of AR nutrition labeling, some suggestions were put forward, such as the establishment of national nutrition health database, the forecast of the implementation effect of the labeling and the operation mechanism design.
Phenolic Compounds Profile And Antioxidant Activities Of Different Fractions Of Tartary Buckwheat, Chen Yue, Zhu Yong, Qin Li-Kang
Phenolic Compounds Profile And Antioxidant Activities Of Different Fractions Of Tartary Buckwheat, Chen Yue, Zhu Yong, Qin Li-Kang
Food and Machinery
Objective: This study aimed to investigate the phenolic compounds profile and antioxidant activities of different fractions of Tartary buckwheat. Methods: Tartary buckwheat was ground and sieved into shell, bran and powder. Phenolic compounds in tartary buckwheat were extracted with 70% ethanol, and phenolic compounds composition and antioxidant activity of the extract were analyzed. Results: In Tartary buckwheat bran, the total phenolics and flavonoids were (3 042±31) mg GAE/100 g·DW and (5 290±233) mg RE/100 g·DW, accounting for 60.8%, 67.7% of the total Tartary buckwheat, respectively. Rutin was the dominant phenolic compounds in bran extract, and the content …
Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro, Shi Juan, Bao Hong-Hui, Zhang Pei, Zhang Ti-Pei, Zhou Rui
Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro, Shi Juan, Bao Hong-Hui, Zhang Pei, Zhang Ti-Pei, Zhou Rui
Food and Machinery
Objective: To evaluate the physiological effects of whole kidney been food and develop functional resources of different color kidney beans. Methods: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities of digestive solution and starch hydrolysis kinetics and glucose diffusion properties of three kidney bean were investigated through in vitro simulated gastrointestinal digestion. Results: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities were black kidney bean＞red kidney bean＞white kidney bean (P＜0.05). The kinetic rate of first order reaction of starch hydrolysis, rapidly digestible starch …
Analysis And Comprehensive Evaluation Of Amino Acid Composition Of Coreopsis Tinctoria From Different Habitats, Lu Qing-Yao, Zhou Min, Zhou Hui-Ling, Jiao Shi-Rong
Analysis And Comprehensive Evaluation Of Amino Acid Composition Of Coreopsis Tinctoria From Different Habitats, Lu Qing-Yao, Zhou Min, Zhou Hui-Ling, Jiao Shi-Rong
Food and Machinery
Objective: This study focuses on in-depth research and development of the utilization of Coreopsis tinctoria resources. Methods: The Coreopsis samples from Hetian, Urumqi, Aba, Luding and Xining were hydrolyzed with hydrochloric acid, and the contents of 17 kinds of amino acids were determined by automatic amino acid analyzer. On this basis, the characteristics of amino acid flavor were analyzed and compared with the amino acid pattern spectrum issued by FAO/WHO. RAA, RC and SRC were calculated, and correlation analysis and cluster analysis were performed on 17 kinds of amino acids of chrysanthemum. Thereafter, the nutritional value of Coreopsis …
Effects Of Lotus Leaf Powder On Physicochemical Properties Of Flour And Crisp Biscuits, Wang Feng-Lei
Effects Of Lotus Leaf Powder On Physicochemical Properties Of Flour And Crisp Biscuits, Wang Feng-Lei
Food and Machinery
Objective: The effects of lotus leaf coarse powder and lotus leaf superfine powder on the physical and chemical indexes of flour and its application in crisp biscuits were studied in this paper, and explored the suitable amount of lotus leaf coarse powder and lotus leaf superfine powder added in crisp biscuits. Methods: Farinograph, extensograph, wet gluten tester, and falling number tester were used to determine the effects of lotus leaf powder on the physical and chemical indexes of flour. The hardness of the dough and the shear force of the crisp biscuit were measured by the texture analyzer, …
Correlation Analysis Of Taste Intensity Of Tea Flavor Attribute Reference Based On Electronic Tongue And Artificial Senses, Liu Zhong-Ying, Ran Qian-Song, Zhang Tuo, Zheng Wen-Jia, Pan Ke
Correlation Analysis Of Taste Intensity Of Tea Flavor Attribute Reference Based On Electronic Tongue And Artificial Senses, Liu Zhong-Ying, Ran Qian-Song, Zhang Tuo, Zheng Wen-Jia, Pan Ke
Food and Machinery
Objective: This study aimed to explore the correlation between electronic tongue and artificial senses on the taste intensity of tea taste attribute reference. Methods: Quinine, alum, sodium glutamate, sucrose and citric acid were used as the reference materials for bitter, astringent, fresh, sweet and sour taste attributes in turn. Based on the perception threshold, the relationship between concentration and taste intensity of each reference material for electronic tongue and artificial senses and its correlation were analyzed. Results: The bitterness perception threshold of quinine was 0.015 mg/mL, and the corresponding electronic tongue response value was 4.91. The detection …
Flavor Analysis Of Passion Beer Based On Gc-Ims Technology, Gong Xiao, Chen Ting-Hui, Hu Xiao-Jun, Fan Wei-Wei, Li Ya-Jun, Zhao Xin-Qiang
Flavor Analysis Of Passion Beer Based On Gc-Ims Technology, Gong Xiao, Chen Ting-Hui, Hu Xiao-Jun, Fan Wei-Wei, Li Ya-Jun, Zhao Xin-Qiang
Food and Machinery
Objective: This study aimed to fully develop and utilize the resources of passion fruits. Methods: The volatile flavor compounds at different brewing stages were analyzed by GC-IMS technology. Results: A total of 63 kinds of flavor compounds were identified, including 26 kinds of esters, 10 kinds of alcohols, 9 kinds of aldehydes, 7 kinds of ketones, 6 kinds of alkanes, 2 kinds of acids, 2 kinds of furans and 1 kinds of ether. Principal components analysis (PCA) showed that the cumulative difference contribution rate of the first two principal components (PC1 and PC2) was 81.2%, indicating that …
Determination Of Duck Meat Adulteration Ratio In Pork Stuffing, Fei Ying-Min, Pan Lei, Ni Xue, Zhang Gen-Sheng
Determination Of Duck Meat Adulteration Ratio In Pork Stuffing, Fei Ying-Min, Pan Lei, Ni Xue, Zhang Gen-Sheng
Food and Machinery
Objective: This study aimed to determine the proportion of duck adulteration in pork stuffing by gas chromatography. Methods: Based on the analysis of characteristic fatty acid types as well as contents in different meats by gas chromatography, the standard fingerprint profiles of pork and duck were established manually, and the chromatograms of duck adulteration samples with 10%, 30%, 50% and 70% adulteration in pork stuffing were analyzed. The characteristic fatty acids of duck-pork were finally selected as lauric acid, stearic acid, trans Behenic acid, and linoleic acid. The adulteration experiment was simulated to establish the prediction regression models …