Open Access. Powered by Scholars. Published by Universities.®
- Institution
-
- Changsha University of Science and Technology (4759)
- Jiangnan University (151)
- Technological University Dublin (34)
- University of Nebraska - Lincoln (32)
- Chapman University (16)
-
- University of Arkansas, Fayetteville (14)
- University of the Philippines Los Baños (6)
- Harrisburg University of Science and Technology (5)
- Louisiana State University (3)
- University of Kentucky (3)
- California Polytechnic State University, San Luis Obispo (2)
- Department of Primary Industries and Regional Development, Western Australia (2)
- Purdue University (2)
- Texas A&M University School of Law (2)
- American University in Cairo (1)
- Brigham Young University (1)
- Cal Poly Humboldt (1)
- Central Washington University (1)
- City University of New York (CUNY) (1)
- Cleveland State University (1)
- JSS Academy of Higher Education and Research (1)
- Pittsburg State University (1)
- Singapore Management University (1)
- Universitas Indonesia (1)
- Utah State University (1)
- Keyword
-
- Antioxidant activity (79)
- Quality (51)
- Antioxidant (41)
- Food safety (38)
- Machine vision (32)
-
- Polysaccharide (29)
- Fermentation (25)
- Principal component analysis (25)
- Texture (25)
- Packaging design (23)
- Flavor (22)
- Numerical simulation (20)
- Polyphenols (20)
- Protein (20)
- Biological activity (19)
- Physicochemical properties (19)
- Uncertainty (19)
- Stability (18)
- Food (17)
- Detection (16)
- Preservation (16)
- Process optimization (16)
- Rapid detection (16)
- Starch (16)
- Apple (15)
- Flavonoids (15)
- Antioxidant capacity (14)
- Drying (14)
- Extraction (14)
- Microstructure (14)
- Publication Year
- Publication
-
- Food and Machinery (4759)
- Journal of Food Science and Biotechnology (151)
- Department of Food Science and Technology: Dissertations, Theses, and Student Research (28)
- Articles (27)
- Food Science Faculty Articles and Research (12)
-
- Graduate Theses and Dissertations (6)
- The Philippine Agricultural Scientist (6)
- Doctoral (5)
- Faculty Works (5)
- Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences (3)
- LSU Doctoral Dissertations (3)
- Conference papers (2)
- Food Science Faculty Publications and Presentations (2)
- Master's Theses (2)
- Texas A&M Law Review (2)
- Theses and Dissertations--Biosystems and Agricultural Engineering (2)
- AAES Research Reports and Research Bulletins (1)
- All Graduate Theses and Dissertations, Spring 1920 to Summer 2023 (1)
- All Master's Theses (1)
- Biological and Agricultural Engineering Undergraduate Honors Theses (1)
- Cal Poly Humboldt theses and projects (1)
- Capstones (1)
- Communication Faculty Articles and Research (1)
- Department of Animal Science: Dissertations, Theses, and Student Research (1)
- Dissertations and Doctoral Documents, University of Nebraska-Lincoln, 2023– (1)
- Economics Undergraduate Honors Theses (1)
- Electronic Theses & Dissertations (1)
- Food Science (MS) Theses (1)
- Food Science Faculty Data Sets (1)
- Graduate Industrial Research Symposium (1)
- Publication Type
Articles 1231 - 1260 of 5042
Full-Text Articles in Food Processing
Effects Of 1-Mcp Combined With Low Temperature Storage On Postharvest Physiology And Quality Of Zaoshengxinshui Pear, Zhang Minghao, Ye Zhengwen, Luo Jun, Su Mingshen, Zhou Huijuan
Effects Of 1-Mcp Combined With Low Temperature Storage On Postharvest Physiology And Quality Of Zaoshengxinshui Pear, Zhang Minghao, Ye Zhengwen, Luo Jun, Su Mingshen, Zhou Huijuan
Food and Machinery
Objective:This study focused on fresh-keeping technology with quality control as the main factor.Methods:The respiratory climacteric Zaoshengxinshui pear was used as material, after being fumigated with 3.24 μL/L of 1-MCP, then was stored at (10±1) ℃. The fruits stored at (10±1) ℃ and (1±1) ℃ without any treatment were used as control 1 (CK1) and control 2 (CK2). The respiration intensity, ethylene release rate, firmness, soluble solid content, peel chromatism, core browning index, weight loss rate and decay rate of fruits during postharvest storage were measured and investigated, and the correlation was analyzed.Results:Compared with CK1, …
Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin
Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin
Food and Machinery
Objective:This study aimed to determine the most suitable drying method for Armillaria luteo-virens.Methods:The effects of solar drying, hot air drying, vacuum-freeze drying, vacuum drying and microwave-hot-air combined drying on the nutrition, functional components, color, rehydration ratio, shrinkage ratio, rehydration structure and microstructure of A. luteo-virens were compared.Results:The content of crude protein, crude polysaccharide and total flavonoids in vacuum-freeze drying group was the highest, and the content of total phenol was second highest and lower than the vacuum drying group. Its color difference was the smallest, with high rehydration ratio, and the shrinkage degree was …
Effect Of Compound Preservatives On Orah Fruits Storage Quality, Luo Yican, Li Jinchao, Lu Tanyu, Kang Yuangan, Lu Lilan
Effect Of Compound Preservatives On Orah Fruits Storage Quality, Luo Yican, Li Jinchao, Lu Tanyu, Kang Yuangan, Lu Lilan
Food and Machinery
Objective:This study aimed to investigate the effects of different concentrations of preservatives on storage quality of orah fruits, so as to reduce the use of preservatives during its planting.Methods:The weight loss rate, vitamin C content, soluble solid content and titratable acid content of fruits were determined under different storage conditions, by using different concentrations of preservative.Results:At 4 ℃ and room temperature, the weight loss rate of fruits treated with preservatives was lower than that of the control group, and preservative treatment had different fresh-keeping effects on orah fruits. At 4 ℃, significant differences in vitamin …
Optimization Of Calcium Removal In The Carapace Of Chinese Soft-Shelled Turtle And Structural Characteristics Of Its Collagen, Zhao Qiongyu, Hu Jian, Chen Yuxin, Li Caiyan, Song Wei
Optimization Of Calcium Removal In The Carapace Of Chinese Soft-Shelled Turtle And Structural Characteristics Of Its Collagen, Zhao Qiongyu, Hu Jian, Chen Yuxin, Li Caiyan, Song Wei
Food and Machinery
Objective:To improve the extraction rate and product purity of Chinese soft-shelled turtle （pelodiscussinensis）dorsal collagen. Methods:The decalcification rate and collagen recovery rate were used as evaluation indicators to investigate the effects of hydrochloric acid concentration, decalcification time, decalcification temperature and solid-liquid ratio on the decalcification of the carapace of Chinese soft-shelled turtle. The removal process of calcium salts was optimized, and the structural changes of decalcified and non-decalcified turtle carapace collagen were analyzed by SDS-PAGE, ultraviolet absorption spectroscopy, infrared absorption spectroscopy, amino acid analysis and other techniques under the same extraction conditions. Results:The optimal decalcification process conditions were …
Optimization Of Recrystallization Process Of Flavonoids From Guanxi Pomelo, Hu Yang, Zheng Liyan, Yang Yuanfan, Wu Jinhui, Ni Hui
Optimization Of Recrystallization Process Of Flavonoids From Guanxi Pomelo, Hu Yang, Zheng Liyan, Yang Yuanfan, Wu Jinhui, Ni Hui
Food and Machinery
Objective:This study aimed to improve the recrystallization yield and purity of flavonoid.Methods:Taking the crude flavonoids from pomelo peel extracted by ultrasonic-assisted ethanol extraction as raw materials, the process parameters of ethanol recrystallization and purification of flavonoids were optimized by response surface methodology.Results:The main factors affecting the recrystallization yield of flavonoids were ethanol concentration, crystallization time, pH value, and the interaction between ethanol concentration and pH value, among which, the ethanol concentration affacted most significantly.Conclusion: The optimal recrystallization conditions of flavonoids were as follows: ethanol volume fraction of 24%, liquid-solid ratio of 10∶1 (mL/g), …
Optimization Of Alcohol Extraction Process And In Vitro Lipid-Lowering Effects Of Puerariae Lobata, Dong Hongying, Pang Huina, Xiao Fengqin, Shao Shuai, Yan Mingming
Optimization Of Alcohol Extraction Process And In Vitro Lipid-Lowering Effects Of Puerariae Lobata, Dong Hongying, Pang Huina, Xiao Fengqin, Shao Shuai, Yan Mingming
Food and Machinery
Objective:This study focused on exploring thein vitrolipid-lowering efficacy of Puerarin lobata extract.Methods: The adsorption ratios of oil, cholesterol, sodium glycocholate and sodium taurocholate were evaluated by a multi index comprehensive scoring method to optimize the P. lobata alcohol extraction process using Box-Behnken response surface methodology with extraction time, extraction times and ethanol concentration as influencing factors.In vitro lipid-lowering activity was further validated by comparing the levels of TG and TC accumulation and the extent of intracellular lipid droplet accumulation in a model of human hepatoma (HepG2) fatty liver cells induced by palmitic acid (PA).Results: …
Optimization On Extraction Technology Of Bacteriostatic Extract From Indocalamus Leaves And Its Bacteriostatic Test, Liu Liping, Xu Peng, Lei Xiaohong, Wang Ning, Yang Bing
Optimization On Extraction Technology Of Bacteriostatic Extract From Indocalamus Leaves And Its Bacteriostatic Test, Liu Liping, Xu Peng, Lei Xiaohong, Wang Ning, Yang Bing
Food and Machinery
Objective:To study and optimize the extraction technology of bacteriostatic extract from Indocalamus leaves. Methods:The extracts were drawn from Indocalamus leaves by ultrasound-assisted, refluxing and immersing method with extraction solvents: water, ethyl acetate, pH 4 of hydrochloric acid solution, pH 4 of acetic acid solution, pH 10 of ammonia solution and different volume ratio ethyl alcohol. The tests were carried out to analyze the antimicrobial effects with indicator bacteria Bacillus subtilis, Pseudomonas aeruginosa, Shigella Dysenteriae and Salmonella typhi and the total bacteriostatic circle was as inspection indicator, to find out the best extraction solvent and the best …
Study On Extraction And Pyrolysis Analysis Of Newphytodiene In Tobacco Leaves, Hu Chao, Zhang Dingjie, Hu Zhizhong, Song Lingyong, Li Zhihua, Wu Wentao, Zhang Junsong
Study On Extraction And Pyrolysis Analysis Of Newphytodiene In Tobacco Leaves, Hu Chao, Zhang Dingjie, Hu Zhizhong, Song Lingyong, Li Zhihua, Wu Wentao, Zhang Junsong
Food and Machinery
Objective:In order to clarify the heat release behavior of neophytadiene under different conditions.Methods:Use Soxhlet extraction method, chromatography column method to extract and purify neophytadiene in tobacco powder, combined with IR, 1H NMR and MS spectrum technology, the structure was confirmed, and Py-GC/MS was used to analyze and study the pyrolysis products of neophytadiene under different conditions.Results:The performance of neophytadiene at different temperatures under anaerobic and aerobic conditions had good cracking thermal stability, and it can still maintain its original state at high temperature. The types of new phytadiene cracking products increased with the increasing …
Optimization Of Puffing Process Of Blueberry Residue Composite Indica Rice And Its Antioxidant Activity, Zhang Xinzhen, Yang Tao, Jiang Yiting, Ju Feilong, Gao Yang, Sun, Li Xueling, Liang Jin
Optimization Of Puffing Process Of Blueberry Residue Composite Indica Rice And Its Antioxidant Activity, Zhang Xinzhen, Yang Tao, Jiang Yiting, Ju Feilong, Gao Yang, Sun, Li Xueling, Liang Jin
Food and Machinery
Objective: This study aimed to research and develop puffed blueberry dregs indica rice and fruit snack food. Methods: Using indica rice flour and blueberry residue powder as raw materials, three experimental factors including moisture content, extrusion temperature and screw speed were selected, and the expansion degree, anthocyanin content and sensory score were taken as comprehensive indexes. The expansion process was optimized by single factor and orthogonal test, and the antioxidant activity of the expanded products was studied. Results: The optimum process parameters were as follows: the moisture content of the material was 16%, the temperature of the …
Study On Mixing Design And Freezing Resistance Optimization Of Glutinous Rice Balls, Lu Yibei, Du Tongshen, Ma Junhua, Fan Jiong, Yang Hua, Yang Liuming
Study On Mixing Design And Freezing Resistance Optimization Of Glutinous Rice Balls, Lu Yibei, Du Tongshen, Ma Junhua, Fan Jiong, Yang Hua, Yang Liuming
Food and Machinery
Objective:To improve the poor quality of glutinous rice balls during the freezing process. Methods:The appropriate addition amount of sweet potato starch and wheat starch was obtained through single factor experiment, and then the D-optimal mixture experiment was designed by using sweet potato starch, wheat starch and glutinous rice flour as raw materials to improve the sensory quality and texture characteristics of glutinous rice balls. On the basis of the mixture formula, the effect of deep-sea fish antifreeze protein addition on the frost resistance of glutinous rice balls was explored, and the optimal addition amount was obtained. Results:The …
Effects Of Guava Leaf Extract On The Quality And Antioxidant Capacity Of Sugar Free Bread, Liu Jinjin, Zhu Siming, Lu Huiling, Zheng Kaifan, Xu Jialu
Effects Of Guava Leaf Extract On The Quality And Antioxidant Capacity Of Sugar Free Bread, Liu Jinjin, Zhu Siming, Lu Huiling, Zheng Kaifan, Xu Jialu
Food and Machinery
Objective: In order to develop a sugar-free, antioxidant and low-cost bread. Methods: Guava leaf extract and neohesperidin dihydrochalcone were added as functional ingredients to the bread. The specific volume, texture, water retention and free radical scavenging capacity of bread were tested to analyze its quality and antioxidant capacity. Results: There was no obvious linear relationship between the additive amount of the guava leaf extract and the comprehensive quality of the bread, but the additive amount of guava extract was positively correlated with the total phenolic content, DPPH+ and hydroxyl radical scavenging of bread. When the additive amount …
Recent Studies On The Effect Of Ultrasonic Treatment On Food Allergens, Shu Erlian, Niu Bing, Chen Qin
Recent Studies On The Effect Of Ultrasonic Treatment On Food Allergens, Shu Erlian, Niu Bing, Chen Qin
Food and Machinery
Thisreview introduced the food allergens and their sensitization mechanism, and summarized the research progress of peanut, soybean, milk, shrimp, egg and kiwifruit allergens in ultrasound treatment. Moreover, the research direction of ultrasound treatment in reducing food sensitization was also prospected.
Interactions Between Food Polyphenols And Proteins And Their Effects On Protein Characteristics, Xu Mengting, Hao Yanbin, Qi Jianxun, Ding Baomiao, Chen Yonghao
Interactions Between Food Polyphenols And Proteins And Their Effects On Protein Characteristics, Xu Mengting, Hao Yanbin, Qi Jianxun, Ding Baomiao, Chen Yonghao
Food and Machinery
This paper summarizes the research progress on the types of interactions between proteins and polyphenols and their effects on protein characteristics, and prospects the future foods with the coexistence of polyphenols and proteins.
Research Status Of Modern Detection Technology In Automatic Liquor Picking Of Chinese Baijiu, Lin Hui, Zhang Suyi, Zhang Lian, Zhang Liqiang, Zheng Changning
Research Status Of Modern Detection Technology In Automatic Liquor Picking Of Chinese Baijiu, Lin Hui, Zhang Suyi, Zhang Lian, Zhang Liqiang, Zheng Changning
Food and Machinery
This paper mainly summarized the research status of relevant detection technology in automatic liquor picking since the industrial revolution in China, and prospected its research and application. At the same time, the related research results of influencing liquor quality were summarized.
Research Progress On Nutritional Characteristics And Biological Activity Of Bactrian Camel Milk, Zhang Min, Peng Xiaoyu, Gao Yu, Wang Jiaqi, Pan Lina
Research Progress On Nutritional Characteristics And Biological Activity Of Bactrian Camel Milk, Zhang Min, Peng Xiaoyu, Gao Yu, Wang Jiaqi, Pan Lina
Food and Machinery
In this paper, the composition of protein, amino acids, fatty acids, minerals, vitamins and other nutrients in bactrian camel milk was discussed, and the research progress of the biological activities of camel milk and its enzymolysis products such as hypoglycemic, antibacterial, antiviral and antioxidant activities was summarized.
Research On Quantitative Fish Segmentation Method Based On Line Laser Scanning, Ma Junxiao, Gong Ze, Kang Jiaming, Zhang Xu, Wang Huihui, Li Gang
Research On Quantitative Fish Segmentation Method Based On Line Laser Scanning, Ma Junxiao, Gong Ze, Kang Jiaming, Zhang Xu, Wang Huihui, Li Gang
Food and Machinery
Objective：To realize the mechanization of quantitative cutting of fish before processing fish products. Methods:Obtained the fish contour data by linear laser scanning， the distribution of fish body weight with body length was obtained. The quantitative cutting models of fish body with fixed weight and equal weight were constructed, and the validity and accuracy of the method were verified by experiments. Results:The results showed that the predicted curve of fish body weight distribution was close to the real distribution curve, the accuracy of 10 fish was above 91%. The mean absolute errors were 0.16, 0.38 and 1.15 g, …
Development Of Single-Piece Ham Package Defect Recognition And Sorting System Based On Parallel Robot, Wang Yinming, Zhang Dan
Development Of Single-Piece Ham Package Defect Recognition And Sorting System Based On Parallel Robot, Wang Yinming, Zhang Dan
Food and Machinery
Objective: Improve the sorting effect of single-piece ham package. Methods:Combined with automatic control, machine vision and other technologies, a sorting system capable of identifying single-chip ham defects was designed based on a Delta parallel robot. The kinematics and dynamics model of 2-DOF Delta parallel robot was established, and then the Delta parallel robot was optimized. The composition of control system and the algorithm of image processing were designed. Results: The system can successfully identify impurities and creases, with the recognition rate of up to 95%. It can also accurately and efficiently sort single-piece ham package, with the …
Study On Migration Mechanism Of Sweeteners In Tipping Paper, Zhang Qin, Ye Mingqiao, Wang Na, Wang Lei
Study On Migration Mechanism Of Sweeteners In Tipping Paper, Zhang Qin, Ye Mingqiao, Wang Na, Wang Lei
Food and Machinery
Objective:This study aimed to solve the problem of cigarette flavoring technology that the surface taste of splicing paper weakens over time. Methods:A rapid method for the simultaneous determination of two kinds of sweeteners was established based on ultra-high-performance liquid chromatography (UHPLC). The change of the content of the sweetener on the surface of the tipping paper was analyzed, and the induced migration experiment was used to analyze the migration of sweeteners. The surface porosity, air permeability and surface water absorption of aluminized splice paper were analyzed by scanning electron microscope, air permeability tester and surface water absorption tester. …
Effects Of Slightly Acidic Electrolytic Water On Blueberry Sterilization Process And Storage Quality, Huang Liping, Jin Xueyuan, Li Yong, Xue Jing
Effects Of Slightly Acidic Electrolytic Water On Blueberry Sterilization Process And Storage Quality, Huang Liping, Jin Xueyuan, Li Yong, Xue Jing
Food and Machinery
Objective:To improve the preservation quality of blueberry.Methods:Based on the influencing factors of the effective chlorine concentration, treatment temperature and soaking time of the SAEW, and the response value of the microbial sterilization rate on the surface of blueberries, the orthogonal test was used to optimize the process conditions. At the same time, the optimally treated blueberries and sterile water-treated blueberries (control group) were stored at (25±1) ℃, and the bad fruit rate, hardness, respiration strength, soluble solids content, titratable acid content, anthocyanin content, and malondialdehyde (MDA) content of blueberries were measured every 7 days.Results:The optimal …
Protective Effects Of The Pea Ace Inhibitory Peptide On Induced Damage Of Ea.Hy.926 Cells, Zhang Shuo, Zheng Xiqun, Liu Xiaolan, Wang Juntong
Protective Effects Of The Pea Ace Inhibitory Peptide On Induced Damage Of Ea.Hy.926 Cells, Zhang Shuo, Zheng Xiqun, Liu Xiaolan, Wang Juntong
Food and Machinery
Objective:This study aimed to realize the high-value utilization of pea protein.Methods:Using pea protein as raw material, ACE inhibitory peptide derived from pea protein was prepared by double-enzyme coordinated enzymatic hydrolysis method, and the ACE inhibition rate, hydrolysis degree and soluble protein content of the hydrolysate were used as indicators to determine the best enzymatic process for the pea ACE inhibitory peptide. Then the ACE inhibitory peptides produced under the optimal enzymatic digestion process were graded by ultrafiltration to explore the effect of molecular weight on the ACE inhibitory activity. Finally, the protective effect of the pea peptide with high ACE …
Safety Assessment Of Novel Foods And Food Proteins, Niloofar Moghadam Maragheh
Safety Assessment Of Novel Foods And Food Proteins, Niloofar Moghadam Maragheh
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The global food market needs to grow and supply food demand to feed the growing world population. Alternative food proteins, including novel sources of safe foods and ingredients, are the candidates that could provide more environmentally sustainable choices, animal welfare, and consumers health. Novel foods and food proteins must undergo premarket safety evaluations including allergenicity assessment to reduce the risk of cross-reactivity with known allergens and uncharacterized risk to food allergic individuals. This research addressed the safety assessment of some novel foods and food ingredients using the study of stability of proteins in pepsin and sequence identity analysis in the …
Identification Of Gut Microbiome Composition Responsible For Gas Production, Erasme Mutuyemungu
Identification Of Gut Microbiome Composition Responsible For Gas Production, Erasme Mutuyemungu
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Gas production remains a significant barrier to increasing intake of dietary fiber-containing foods for many consumers. Therefore, this thesis is comprised of two studies focusing on the role of the gut microbiome in contributing to gas production during fermentation of dietary components. Previous studies have reported significant correlations between Megasphaera elsdenii and gas production during fermentation of pulses. Therefore, the objective of the first study was to determine the role of M. elsdenii in gas production by the microbiome during fermentation of foods commonly associated with gas production. Human fecal microbiomes were separated based on the presence (Me+) or absence …
Workspace Simulation And Trajectory Planning Of Food Handling Robot, Cai Guo-Qing, Hao Rui-Lin, Zhou Li-Jie, Shi Yan
Workspace Simulation And Trajectory Planning Of Food Handling Robot, Cai Guo-Qing, Hao Rui-Lin, Zhou Li-Jie, Shi Yan
Food and Machinery
Objective: Analyzed the workspace of 6-DOF food handling robot and planed the motion trajectory, so as to provide basis for the layout of food handling platform in workstation and the motion control of robot. Methods: Composition and structure of the robot were analyzed, the kinematics model was established, and the kinematics model was verified by MATLAB. Based on this, the workspace of the robot was modeled and solved, the working area of the robot was obtained, and the reasonable layout position of the food handling table was given; combined with the requirements of food handling task, a three-stage …
Effect Of The Electric Field Treatment On The Pullulanase-Catalyzed Hydrolysis Of Waxy Rice Starch, Chen Cai-Wen, Tian Jia-Ning, Yu Kun-Zheng, Li Dan-Dan
Effect Of The Electric Field Treatment On The Pullulanase-Catalyzed Hydrolysis Of Waxy Rice Starch, Chen Cai-Wen, Tian Jia-Ning, Yu Kun-Zheng, Li Dan-Dan
Food and Machinery
Objective:This study aimed to classify the mechanism of pullulanase-catalyzed hydrolysis of waxy rice starch under electric field treatment, by monitoring the changes in hydrolysis efficiency, pullulanase activity, and the structure and properties of waxy rice starch. Methods:The hydrolysis efficiency was determined, and the structure and thermal properties of hydrolysates were characterized, by using scanning electron microscope, X-ray diffractometer, differential scanning calorimeterand rapid viscosity analyzer. Results:Under the control of the following conditions, electric field with intensities ≤2.5 V/cm could increase pullulanase activity, accelerate the hydrolysis, induce the pores and cracks on the granule surface, increase the relative crystallinity, …
Effects Of Microwave Aging On The Content Of Phenols,Organic Acids And Esters In Black Rice Wine, Tang Lin-Yue, Yuan Jiang-Feng, Lai Yu-Ting, Gong Ming-Gui, Sun Jian-Rui
Effects Of Microwave Aging On The Content Of Phenols,Organic Acids And Esters In Black Rice Wine, Tang Lin-Yue, Yuan Jiang-Feng, Lai Yu-Ting, Gong Ming-Gui, Sun Jian-Rui
Food and Machinery
Objective:This study aimed to solve the problems of time consuming and high cost in the natural aging process. Methods: Black rice wine was treated with different microwave power, time and temperature. The contents of main phenols, organic acids, and esters in black rice wine treated by microwave technology were analyzed. Results: Microwave treatment could increase the contents of total esters, protocatechuic acid, gallic acid, syringic acid, acetic acid, ethyl valerate and ethyl acetate, reduce the contents of total phenols, total acids, caffeic acid, citric acid, tartaric acid, lactic acid and ethyl lactate, and have little effect on the contents …
Prediction Of Apple Sugar Content Based On Correlation Of Characteristic Gray Series In Darkroom System, Ma Cheng-Tong, Li Jun-Wen, Ouyang Hao-Yi, Tan Sui-Yan, Yang Chu-Ping
Prediction Of Apple Sugar Content Based On Correlation Of Characteristic Gray Series In Darkroom System, Ma Cheng-Tong, Li Jun-Wen, Ouyang Hao-Yi, Tan Sui-Yan, Yang Chu-Ping
Food and Machinery
Objective:In order to realize the detection of apple sugar content, a nondestructive prediction method of apple sugar content based on the characteristic gray series of apple reflection spot image in darkroom system is proposed. Methods:The laser with the peak wavelength of 670 nm absorbed by the apple was used as the illumination light source, which was incident from the illumination port of the integrating sphere. The apple sample was placed at the sample port of the integrating sphere, and the reflection spot of the apple sample was obtained at the measuring port of the integrating sphere. Through the …
Effect Of Microbial Nitrosation Inhibitors On The Formation Of Flavor Substances In Air-Dried Sausage, Chen Yuan-Yuan, Ma Kai-Hua, Zhang Yu-Ting, Zheng Xiang-Fei, Zhang Xin-Yu, Ma Li-Zhen
Effect Of Microbial Nitrosation Inhibitors On The Formation Of Flavor Substances In Air-Dried Sausage, Chen Yuan-Yuan, Ma Kai-Hua, Zhang Yu-Ting, Zheng Xiang-Fei, Zhang Xin-Yu, Ma Li-Zhen
Food and Machinery
Objective: To study the effects of microbial nitrification inhibitors on the formation and changes of flavors in air-dried sausages. Methods: Four groups of air-dried sausages were designed: MNI group: 0.05% of microbial nitrosation inhibitors (MNI) were added; MNIP group: 0.05% MNI and an inoculation of PRO-MIX5 commercial starter (Staphylococcus xylose, Lactobacillus sake,and L. plantarum) were added; FBFAP group: fermented beef flavorings and compound antioxidants were added, and the sausages were inoculated with the PRO-MIX5 commercial starter; and CK group: blank control (CK). The flavor of air-dried sausages was determined by an amino acid analyzer, Heracles iii ultra-fast gas phase electronic …
Analysis Of Volatile Components In Different Parts Of Lavender Based On Hs-Spme-Gc-Ms, Chen Guo-Tong, Lu Yun, Ma Ping-Ping, Fan Rui, Yang Zhong, Cao Xu
Analysis Of Volatile Components In Different Parts Of Lavender Based On Hs-Spme-Gc-Ms, Chen Guo-Tong, Lu Yun, Ma Ping-Ping, Fan Rui, Yang Zhong, Cao Xu
Food and Machinery
Objective: This study aimed to obtain the volatile components of different parts of lavender in natural condition and provide theoretical basis for quality evaluation and rational utilization of lavender varieties.Methods: Orthogonal experiment was used to optimize the headspace solid phase microextraction (HS-SPME-GC-MS) conditions, and the volatile components of the root, stem, leaf and flower of the representative lavender species France blue were analyzed under the optimal conditions.Results: The optimal conditions of HS-SPME were extraction time 60 min, equilibrium time 20 min and desorption time 5 min. Under the control of these conditions, a total of 36 chemical components …
Effect Of Tobacco Moisture Content On Releases Of Main Components In Heated Cigarette Aerosol, Zhang Hu, Duan Yuan-Xing, Zhao Yang, Li Shi-Wei, Yang Liu
Effect Of Tobacco Moisture Content On Releases Of Main Components In Heated Cigarette Aerosol, Zhang Hu, Duan Yuan-Xing, Zhao Yang, Li Shi-Wei, Yang Liu
Food and Machinery
Objective: To investigate the effect of moisture content of heated cigarette on releases of aerosol main components. Methods: Three different types of heated cigarettes were used to study the effects of moisture content of cigarette sticks on the release of main aerosol components by gas chromatography. Results: ① The equilibrium humidity was a positive correlation between the moisture contents of tobacco materials and releases of total aerosol particulate matters. ② The moisture contents of heated cigarettes stored at different equilibrium humilities had a great effect on releases of glycerol and nicotine in aerosol, but a small effect on release of …
Effects Of Nacl Stress And Cacl2 Supplemental On Phenolic Accumulation And Antioxidant Activity In Common Vetch Sprouts, Zhao Qi-Yan, Tang Ning, Zhao De-Chen, Zhang Bo-Ya, Cheng Yong-Qiang
Effects Of Nacl Stress And Cacl2 Supplemental On Phenolic Accumulation And Antioxidant Activity In Common Vetch Sprouts, Zhao Qi-Yan, Tang Ning, Zhao De-Chen, Zhang Bo-Ya, Cheng Yong-Qiang
Food and Machinery
Objective: The study aimed to develop the vegetable value of common vetch (CV) and explore the effects of salt solution on phenolic accumulation and antioxidant activity in CV sprouts.Methods: The effects of NaCl stress and supplemental CaCl2 on free and combined phenolic accumulation in CV sprouts were analysed by UPLC in comparison with pea sprouts, soybean sprouts and mung bean sprouts. The changes of key enzyme activities and gene relative expression levels of PAL, C4H and 4CL, antioxidant enzyme activities and antioxidant activities were investigated under NaCl and CaCl2 treatments.Results: The total phenolics increased from (10.63±0.40) mg GAE/g …