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 3811 - 3840 of 5042
Full-Text Articles in Food Processing
Nutritional And Functional Components In Purple Rice And Free And Bond State Compositions Analyzed By Hplc/Lc-Ms, Yang Ning, Xiong Sihui, He Jingren, Cai Jie, Li Shuyi, He Yi, Jinwe Iping, Zhu Zhenzhou
Nutritional And Functional Components In Purple Rice And Free And Bond State Compositions Analyzed By Hplc/Lc-Ms, Yang Ning, Xiong Sihui, He Jingren, Cai Jie, Li Shuyi, He Yi, Jinwe Iping, Zhu Zhenzhou
Food and Machinery
CIE Lab, HPLC-DAD and LC-MS techniques, combined with the national standards methods were applied to determine the basic nutrient and functional compounds of purple rice, and compared with the white rice. HPLC-DAD was used to quantitative analyze the contents of phenolics and flavonoids, and the main kinds of anthocyanins were identified with LC-MS. As a result, there is a big difference on the content of basic nutritional compound: purple rice protein content is 23% higher than white rice, and ash content is 31% higher, but starch content is 15% lower than white rice. And great differences on color value, luminance …
Study On The Differences Of Volatile Flavor Of Eight Typical Mature Cheeses, Wang Lei, Mo Beihong, Liu Zhenmin, Gao Haiyan
Study On The Differences Of Volatile Flavor Of Eight Typical Mature Cheeses, Wang Lei, Mo Beihong, Liu Zhenmin, Gao Haiyan
Food and Machinery
The volatile compounds were analyzed by using solid-phase microextraction- gas chromatography-mass spectrometry and compared by using relative odor activity value to explain the discrepancy among the eight typical natural cheeses’ flavor. The results showed that 74 kinds of volatile compounds were detected. The cheeses were generally milky and fruity. Cheddar, Gouda, Parmesan, and Goat Cheese were fruity with milky because of 3-methyl butanal, ethyl acetate and the modification effect of undecanone and butyric acid. Edam Cheeses were fruity because of the ethyl acetate, ethyl octanoate and ethyl decanoate. Brie Cheese and blue Cheese were fruity, but the fruity smell of …
Real-Time Analysis Of Hydrogen Peroxide In Staphylococcus Aureus By Secm, Yang Cundi, Li Zhonghai, Ren Jiali
Real-Time Analysis Of Hydrogen Peroxide In Staphylococcus Aureus By Secm, Yang Cundi, Li Zhonghai, Ren Jiali
Food and Machinery
The typical bacterial membrane in the food industry (Staphylococcus aureus film) was chose to explore the single bacterial membrane in the formation of bacteria, and the production of their own activities with redox activity during the membrane formation and growth process was investigated. Comparing with the real-time changes of the bacterial membrane, the change of the redox activity was also studied to find the mechanism of controlling the bacterial pollution in the food industry. The real-time monitoring of catalase in Staphylococcus aureus membrane was carried out by analyzing the peak current obtained from the bacterial membrane of different culture periods. …
Principal Component Analysis And Comprehensive Evaluation Of Amino Acids In Chinese Traditional Dough Fermentation Starter From Northwest Of China, Kang Jiamu, Li Qianqian, Liu Liu, Hu Xingzhong, Li Xiaoping, Ma Zhen
Principal Component Analysis And Comprehensive Evaluation Of Amino Acids In Chinese Traditional Dough Fermentation Starter From Northwest Of China, Kang Jiamu, Li Qianqian, Liu Liu, Hu Xingzhong, Li Xiaoping, Ma Zhen
Food and Machinery
To study the difference of the comprehensive quality of amino acids in different regions of the Chinese traditional dough fermentation starter, 10 Chinese traditional dough fermentation starter samples collected from 10 regions in northwestern China were used as the research object. Content and categories of amino acids in 10 Chinese traditional dough fermentation starter samples were determined by automatic amino acids analyzer, and the principal component analysis and cluster analysis were applied to the statics in order to evaluate these starter samples. Content of Glu was 66.91 g/kg, and was the highest among that of 16 amino acids. Content of …
The Acute Toxicity And Genotoxicity Of Cassava Silkworm Pupa, Li Ling, Long Yue, Ding Xiaowen, Huang Xianzhi
The Acute Toxicity And Genotoxicity Of Cassava Silkworm Pupa, Li Ling, Long Yue, Ding Xiaowen, Huang Xianzhi
Food and Machinery
Objective：To study the acute toxicity and genotoxicity of silkworm pupa. Methods: The study was carried out by acute toxicity test and genotoxicity test. The genetic toxicity test was divided into micronucleus test in Vicia faba root tip cells, mouse bone marrow micronucleus test and mouse sperm abnormality test. Results: The maximum tolerated dose of the mouse to the silkworm chrysalis was greater than 16 g/kg瘙簚bw in acute toxicity test, which meant that this substance was non-toxic. In genetic test, compared with negative control, when the concentration of cassava silkworm chrysalis was above 250 mg/mL, the broad bean root tip micronucleus …
Analysis Of Heat Transfer Characteristics Of Blackberry Microwave Vacuum Drying, Wu Tao, Song Chunfang, Meng Liyuan, Li Zhenfeng, Li Jing, Jin Guangyuan
Analysis Of Heat Transfer Characteristics Of Blackberry Microwave Vacuum Drying, Wu Tao, Song Chunfang, Meng Liyuan, Li Zhenfeng, Li Jing, Jin Guangyuan
Food and Machinery
Microwave vacuum drying of blackberry was carried out to investigate the effect of microwave power and vacuum degree on the temperature of blackberry during drying process, and the distribution law of the whole temperature field was observed. Using numerical simulation method, the coupling model of electromagnetic and heat transfer was established. After two minutes of microwave vacuum heating, the simulation temperature field distributions of blackberry under different microwave power and vacuum degree conditions were obtained. The experiment was carried out under the condition of microwave power of 400 W and vacuum degree of -60 kPa, and the experiment and simulation …
Determination Of 46 Elements In Osmanthus Fragrans By Microwave Digestion With Icp-Oes/Icp-Ms, Qin Suni, Huang Junjie, Quan Xiqiang, Tao Xin, Qin Cuiyun
Determination Of 46 Elements In Osmanthus Fragrans By Microwave Digestion With Icp-Oes/Icp-Ms, Qin Suni, Huang Junjie, Quan Xiqiang, Tao Xin, Qin Cuiyun
Food and Machinery
Objective To established a method to determine 46 elements in Osmanthus fragrans by inductively coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma-mass spectrometry (ICP-MS). Methods HNO3-H2O2 was used to decompose Osmanthus fragrans with microwave digestion. ICP-OES was applied to determine the elements of Na, Mg, Al, P, S, K, Ca and Fe, the others (Ag, As, Ba, Cd, Co, Cr, Cs, Cu, Hg, Li, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, Th, Ti, Tl, V, Zn and 15 kinds of rare earth elements) were determined by ICP-MS. Results Determination limits of ICP-OES …
The Study Of Adsorption Of Cr(Vi) Ions Using Magnetic Ascorbic Acid-Coated Fe3O4 Nanoparticles, Yang Jing, Li Zhonghai
The Study Of Adsorption Of Cr(Vi) Ions Using Magnetic Ascorbic Acid-Coated Fe3O4 Nanoparticles, Yang Jing, Li Zhonghai
Food and Machinery
Magnetic Ascorbic Acid-coated Fe3O4 Nanoparticles were successfully synthesized via a hydrothermal route. The resulting products were characterized by Transmission electron microscope, Fourier transform infrared spectra and X-ray diffraction. Various factors affecting the uptake behavior were discussed, including the pH, adsorption time, adsorbent dosage and initial concentration on the absorption of Cr (VI). Moreover, the thermodynamics and dynamics of the hexavalent chromium ion adsorption were also studied. The results showed that a maximum adsorption capacity was 39.12 mg/g for Cr (VI) at pH 1.50 and the absorption can be up to 85%. The adsorption performance of magnetic nanoparticles …
Influence Of Ridge Groove Structure Of The Inner Walls On Heating Efficiency And Uniformity Of Microwave Reactor, Zhong Runeng, Yao Bin, Xiang Tai, Zheng Qinhong
Influence Of Ridge Groove Structure Of The Inner Walls On Heating Efficiency And Uniformity Of Microwave Reactor, Zhong Runeng, Yao Bin, Xiang Tai, Zheng Qinhong
Food and Machinery
A strategy that setting ridge groove surface in the inner wall of the microwave reactor is proposed for improving the heating uniformity without losing heating efficiency. The influence of the different ridge groove structure parameters on the heating efficiency and uniformity of the microwave reactor is simulated by using the finite element method. The result shows that the ridge groove structure can effectively improve heating efficiency and uniformity of microwave reactor. Heating efficiency of microwave reactor reaches 98.75% after being simulated. When compared with the smooth cavity wall of the microwave reactor, the heating uniformity is enhanced up to 58.54%.
Research Of Automatic Classification Technology And Equipment For Jujube, Wen Huaixing, Wang Chunpu, Zhou Gaimei
Research Of Automatic Classification Technology And Equipment For Jujube, Wen Huaixing, Wang Chunpu, Zhou Gaimei
Food and Machinery
An automatic grading equipment of jujube was designed, and its mechanism characteristics and working principle of automatic grading were analyzed in this study. This design consisted of feed mechanism for the composition of vibrator, hopper, hopper inside baffle, and the grading mechanism for the composition of cylindrical sieve shaft, conical sieve axis, a baffle plate, transmit mechanism for the composition of stepping motor, bevel gear, belt drive; storage device for the composition of a storage hopper and a discharging channel. The grading equipment of deformation finite element was analyzed, ensuring the classification mechanism ran correctly. Moreover, the finite element of …
Structural Optimization Design Of Sugar Powder Separator, Chen Jiaquan, Lao Liming, Yang Kaibo, Huang Haixin
Structural Optimization Design Of Sugar Powder Separator, Chen Jiaquan, Lao Liming, Yang Kaibo, Huang Haixin
Food and Machinery
To explain the phenomenon of poor separation effect of powder separator in the process of collecting powdered sugar, simulation analysis of powder separator was made with using Fluent software. Based on the existing structure, changing the outlet structure, increasing the height, reducing the diameter of the separator and installing spiral guide vane respectively, to make comparison of the effects of different structures of separator. In addition, the influence of air intake mode is discussed. Weak separation capacity close to separator outlet section leads to powder splash; Equipped with spiral vanes is more conducive to improve the separation capacity than other …
Design And Simulation Analysis Of Coconut And Coconut Shell Separator Based On Double Spring Rotary, Cai Kuanqi, Hu Zhuhua, Liu Boyi, Chen Zhenbin, Zhao Yaochi
Design And Simulation Analysis Of Coconut And Coconut Shell Separator Based On Double Spring Rotary, Cai Kuanqi, Hu Zhuhua, Liu Boyi, Chen Zhenbin, Zhao Yaochi
Food and Machinery
According to the different characteristics of the thickness and toughness between the coconut and coconut shell, a new double spring rotary separation machine for the coconut and coconut shell was designed based on single chip microcomputer. The simulation results showed that the machine worked at an effective area ratio of 98.68%, the average error area of each coconut was not more than 4%. In addition, the average processing time for each coconut was 12 seconds, and 286 coconuts could be processed per hour.
Experimental Study On Extrusion-Grind Rubber Fruit Shell, He Xiaofan, Wang Tao, Fan Haiyan, Wu Di
Experimental Study On Extrusion-Grind Rubber Fruit Shell, He Xiaofan, Wang Tao, Fan Haiyan, Wu Di
Food and Machinery
In order to research the change rules of rubber fruit shelling efficiency with the related parameters and determine the optimum conditions of shelling efficiency, a rubber fruit shelling test machine was developed according to the principle of extrusion-grind. By using the single factor and orthogonal tests to analyze the influence rules of shelling rate with different extrusion pressures, friction velocity and material, and the optimal operating parameters of the machine was found. The results were as follows. With the increase of friction velocity, shelling rate firstly increased and then decreased, and it increased linearly with the increase of extrusion pressure. …
The Prediction Index And Model Of The Shelf-Life Of Penaeus Vannamei, Huang Xingxing, Chen Ming, Ge Yan, Wang Wenjuan
The Prediction Index And Model Of The Shelf-Life Of Penaeus Vannamei, Huang Xingxing, Chen Ming, Ge Yan, Wang Wenjuan
Food and Machinery
In order to precisely predict the remaining shelf life of Penaeus Vannamei, the relationship between quality indexes and remaining shelf life and the quality change process of it during the storage process were studied. The sensory and physical-chemical indexes, and microorganisms of P. Vannamei at 277 K, 272.2 K and 255 K were first tested in this study. Then, the prediction models of the shelf life of P. vannamei were established for the comprehensive and some key indexes of its quality, and this were based on both the support vector machine and the BP neural network models. The results showed …
Effect Of Three Kinds Of Antistaling Agents On Storage Quality Of Citrus, Wang Wenjun, Zeng Kaifang, Liu Xiaojia, Deng Lili, Yao Shixiang
Effect Of Three Kinds Of Antistaling Agents On Storage Quality Of Citrus, Wang Wenjun, Zeng Kaifang, Liu Xiaojia, Deng Lili, Yao Shixiang
Food and Machinery
It was conducted to evaluate the effects of different preservative treatments on the quality of three cultivars of citrus fruits, i.e. ‘Newhall’ navel orange, Fengjie 72-1 navel orange and Valencia orange, during the storage in this study. Four treatment solutions were prepared by using 2,4-D (2,4-dichlorophenoxyacetic acid) composite chitosan oligosaccharide, “Huolixian” commercial fungicides, Pichia membranaefaciens and low dose carbendazim with Pichia membranaefaciens, respectively. Citrus fruits were soaked in each treatment solution, then dried and bagged. Then the citrus fruits were stored at room temperature or low temperature (5 ℃), and the disease incidence and quality changes were monitored. The results …
Study On The Mechanism Of Emulsifier Inhibiting The Quality Retrogradation Of Fresh Wet Noodle During The Shelf Life, Li Lihua, Zhou Wenhua, Deng Hang, Xiao Yuehuizi, Liu Ruru
Study On The Mechanism Of Emulsifier Inhibiting The Quality Retrogradation Of Fresh Wet Noodle During The Shelf Life, Li Lihua, Zhou Wenhua, Deng Hang, Xiao Yuehuizi, Liu Ruru
Food and Machinery
This study investigated the mechanism of the emulsifier against fresh wet noodle retrogradation during the shelf life. By using differential scanning calorimetry (DSC), analyzed thermodynamic change of fresh wet noodle which were added two different emulsifiers, stearoyl lactylate (SSL) and β-cyclodextrin (β-CD), deproteinized or degreased. The results showed that the amylopectin retrogradation enthalpy of fresh wet noodle which were added SSL and β-CD were less than that in the CK group (P＜0.05) after stored at 4 ℃ for 14 day; The recrystallization melting temperature Tp and the retrogradation enthalpy △H of the second complex peak in the SSL and …
The Glucose Regulation Effect Of Different Molecular Weight Chitosan On Mice Fed High-Fat Diet, Zhang Sicong, Xia Wenshui, Wang Bin, Yang Shuo
The Glucose Regulation Effect Of Different Molecular Weight Chitosan On Mice Fed High-Fat Diet, Zhang Sicong, Xia Wenshui, Wang Bin, Yang Shuo
Food and Machinery
In order to compare the glucose regulation effect of different molecular weight chitosan on mice fed high-fat diet, 48 male C57BL/6J mice were randomly assigned to four groups, The control group (Control), which consumed a normal diet, The HF group (HF), which was fed with a high-fat diet, The HF+LWMC and HF+HWMC groups, which were fed with a high-fat diet supplement with 5% low weight molecular chitosan and 5% high weight molecular chitosan, respectively. The diet intake and weight data were collected weekly. The biochemical indicators of serum and liver and the gene expression of PEPCK and G6Pase were determined …
Study Onisolation, Antioxidation And Anti-Tumor Activites Of Polysaccharide In Corbicula Fluminea, Zhao Qi, Zhao Li, Yang Yuluan, Chen Lili, Yuan Meilan, Bai Chunqing
Study Onisolation, Antioxidation And Anti-Tumor Activites Of Polysaccharide In Corbicula Fluminea, Zhao Qi, Zhao Li, Yang Yuluan, Chen Lili, Yuan Meilan, Bai Chunqing
Food and Machinery
CFP-1 and CFP-2 were purified from Corbicula fluminea by DEAE-52 cellulose anion-exchange chromatography and SephadexTMG-100 gel-filfration chromatography. The molecule structure was analyzed by ultraviolet spectrum scanning and infraned spectrum. Ultraviolet spectrum showed that CFP-1 and CFP-2 contained little DNA and protein, and infraned spectrum showed that both of them were polysaccharides. Purity of CFP-1 and CFP-2 was further confirmed by using HPLC, they were homogenous with a molecular weight of 1 172 kD and 3 627 kD. The result showed that CFP-1 could significantly inhibit proliferation of HepG-2 than CFP-2. with the IC50 value of 0.24 mg/mL …
Isolation, Purification And Identification Of Extracts From Seed Of Camellia Semiserrata Chi., Bao Liyuan, Zhong Haiyan, Wang Weijie, Lan Fang, Cao Qingming
Isolation, Purification And Identification Of Extracts From Seed Of Camellia Semiserrata Chi., Bao Liyuan, Zhong Haiyan, Wang Weijie, Lan Fang, Cao Qingming
Food and Machinery
To comprehensively develop and utilize Camellia resources, fractions of ethanol extract of Camellia semiserrata Chi. cake were separated and identified. Five purified compounds with purity of 99.2%, 95.4%, 97.5%, 99.1% and 97.4%, respectively, were achieved. By using affiliated molecular formula of generator by Agilent high-resolution mass spectrometry workstation Qualitative Analysis B.06.00, formula of MS fragmentation of molecular ions were calculated, combining with fragmentation patterns of compounds and physical and chemical properties, the compounds were identified as protocatechuic acid and four kinds of flavonoids.
Optimizationon Extraction Of Polyphenols And Its Antioxidant Activity In Vitro From Gracilaria Lemaneiformis, Chen Hongbin, Yang Min, Song Lulu, Dong Le
Optimizationon Extraction Of Polyphenols And Its Antioxidant Activity In Vitro From Gracilaria Lemaneiformis, Chen Hongbin, Yang Min, Song Lulu, Dong Le
Food and Machinery
Optimization of the ultrasonic-assisted extraction of polyphenols and its antioxidant activity in Vitro from Gracilaria lemaneiformis were studied. The effects of liquid-material ratio, extract temperature, ultrasonic times on the contents of polyphenols from Gracilaria lemaneiformis were investigated. Based on this, the response surface analysis method was applied to determine the optimization of the extraction. Results showed that the optimum condition for the ultrasonic-assisted extraction of polyphenols weres as followed: ratio of liquid-material 401 (mL/g), extraction temperature 60 ℃, ultrasonic times 40 min. Under the optimum condition, the contents of polyphenols from Gracilaria lemaneiformis was 1.62 mg GAE/g. Research of its …
Optimization Extraction Of Polypeptide From Pleurotus Eryngii Mycelium And Its Antioxidation In Vitro, Sun Yanan, Li Wenxiang, Hu Xinlei, Li Ming, Yu Ge, Zhang Xin
Optimization Extraction Of Polypeptide From Pleurotus Eryngii Mycelium And Its Antioxidation In Vitro, Sun Yanan, Li Wenxiang, Hu Xinlei, Li Ming, Yu Ge, Zhang Xin
Food and Machinery
The optimal extraction conditions of polypeptide from Pleurotus eryngii mycelium was ivestigated, and activity of the antioxidant was evaluated in this study. Based on the single-factor tests, the extraction conditions of polypeptide from P. eryngii mycelium were optimized by Response Surface Methodology(RSM) to increase the extraction rate of polypeptide. Moreover, the polypeptide was purified with Sephadex-50, and the antioxidant activity of polypeptide was assessed using several assay model systems in vitro. The optimal extraction conditions of polypeptide were pH 8.85, extraction time 4.17 h, liquid-to-material ratio 111.86 (g/mL). Under the optimal extraction conditions, the maximum extraction rate of polypeptide was …
Extraction Of Pectin From Okra And Itssol Property, Chen Wei, Li Jiaxing
Extraction Of Pectin From Okra And Itssol Property, Chen Wei, Li Jiaxing
Food and Machinery
The extraction conditions and sol property of pectin from Okra were studied by ultrasonic assisted extraction. The effects of materials-liquid ratio, pH, extraction temperature and ultrasonic time value on the extracting efficiency of pectin were studied by single-factor experiments. Then the L9(34) orthogonal experiment was carried out to optimize the process conditions, based on single-factor experiments, finally the physical and chemical methods were used to analyze pectin purity, dry weight loss, ash content, pH value, water holding capacity and esterification degree. At 250 W ultrasonic power, the results showed that the optimum extraction conditions were as follows. Using …
Gc-Ms Analysis Of Volatile Oil Compositions From Wild And Domestic Artemisia Argyi Levl. Et Vant, Li Wenyan, Zhang Yingtuan, Zhou Dazhai, Li Wei
Gc-Ms Analysis Of Volatile Oil Compositions From Wild And Domestic Artemisia Argyi Levl. Et Vant, Li Wenyan, Zhang Yingtuan, Zhou Dazhai, Li Wei
Food and Machinery
The volatile oil of domestic and wild Artemisia argyi Levl. et Vant was extracted with steam distillation, and the chemical compositions were analysed by GC-MS, the chemical composition difference of the volatile oil between the domestic and wild A. argyi Levl. et Vant were compared as well. The results showed that 109 kinds of volatile components were isolated from the stems and leaves of A. argyi Levl. et Vant, and the domestic and wild Artemisia argyi Levl. et Vant shared 12 kinds of volatile components. The main volatile components were terpenoid, and their total contents in the stems of domestic …
Study On Osmotic Dehydration Technology For Improving Sensory Quality Of Instant Bird's Nest, Li Can, Zhong Fang, Li Yue
Study On Osmotic Dehydration Technology For Improving Sensory Quality Of Instant Bird's Nest, Li Can, Zhong Fang, Li Yue
Food and Machinery
In order to improve the stability of bird's nest in the storage through osmotic dehydration, three different techniques, such as sugar soaking, sugaring and sugar braising, were employed to treat the bird's nest, then determine the best treated process through comparing the physicochemical properties and sensory properties. On this basis, comparing the properties of different kinds of sugar treated bird's nest to select the best treatment sugar. The results showed that after the bird’s nest was sugar braised in 60% concentration of trehalose solution, the water content, sugar content and viscoelasticity were all at a better level, the free water …
Research On The Key Technological Application Of Extrusion Type Quick-Frozen Highland Barley Fish Noodle Based On The Fuzzy Comprehensive, Hu Xinjie, Zhao Xuemei, Ding Jie, Duan Lili
Research On The Key Technological Application Of Extrusion Type Quick-Frozen Highland Barley Fish Noodle Based On The Fuzzy Comprehensive, Hu Xinjie, Zhao Xuemei, Ding Jie, Duan Lili
Food and Machinery
Taking the Water addition, mixing time, settling time and freezing temperature as factors, response surface experiments were used to optimize the technological application of extrusion type quick-frozen highland barley fish noodle based on the results of single factor experiments by the fuzzy comprehensive. Results were as followed: Water addition and freezing temperature with the quality of noodle were significant(P＜0.05), which have synergistic enhancing effects. The primary and secondary order of technological factors that affect the total quality score of noodle were water addition and freezing temperature, respectivley. Mixing time and settling time on consumer behavior on the total quality score …
Optimization Of Fermentation Process For Potato Wine And Analysis Of Flavor Substances, Yu Zhaoshuo, Xu Hanlin, Peng Zhangwen, Yu Ji, Ma Chengjin
Optimization Of Fermentation Process For Potato Wine And Analysis Of Flavor Substances, Yu Zhaoshuo, Xu Hanlin, Peng Zhangwen, Yu Ji, Ma Chengjin
Food and Machinery
The production process conditions of vinegar from fresh potatoes were studied through simultaneous saccharification and fermentation and acetic fermentation. The influence of factors on total acid content was also studied according to Central Composite Design based on the single factor tests. The results showed that the optimal parameters of the fermentation were with inoculum size 12 mL/100 mL, processing at 34 ℃ for 6 d. Under this condition, the total acid content reached 3.21 g/100 mL, and the vinegar showed amber color and moderate sourness. Moreover, 14 kinds of flavor substances such as eugenol, benzene alcohol and phenethyl acetate were …
Effects Of Fat Content And Oxidation On The Color Of Casing, Ge Qingfeng, Ding Qiqi, Cui Baowei, Yin Yongqi, Gu Yongjun, Wu Mangang, Yu Hai
Effects Of Fat Content And Oxidation On The Color Of Casing, Ge Qingfeng, Ding Qiqi, Cui Baowei, Yin Yongqi, Gu Yongjun, Wu Mangang, Yu Hai
Food and Machinery
In the present study, the effect of lipid content and oxidation on the color of casing was investigated. Result showed that lipid content has a significant impact on the color of casing. After alcohol treatment, lipid content of casing decreased while its △E decreased significantly. The correlation coefficients for the colour change and the lipid oxidation of casing over 0.9. The present study indicates that lipid oxidation is an important factor of the deterioration of casing’s color.
Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels, Zhang Xinyun, Song Yun, Fan Xuehui, Zhang Qingan
Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels, Zhang Xinyun, Song Yun, Fan Xuehui, Zhang Qingan
Food and Machinery
Effects of the drying temperatures (60, 80, 100, 110, 120, 130, 140 ℃）on the major quality of debittered apricot kernels drying products were studied. The results showed that with increase of drying temperature, the main component of debittered apricot nuts decreased after the first increase. Values of peroxide and acid of debittered apricot kernels increased with drying temperature. Drying temperature influenced on the color of debittered apricot nuts significantly. There was a good correlation between the protein (r=0.713 0), leucine (r=0.659 8), histidine (r=0.765 2), reducing sugar (r=0.800 1), aspartic acid (r=0.638 7), glutamic acid (r=0.801 5), valine (r=0.812 0), …
Influences Of Environmental Temperature And Humidity On Quality Of The Distribution Tobacco Cut And Cigarette, Gu Liang, Li Chungguang, Liu Qiang, Fan Xinshun, Li Yaoguang, Sun Mi, Zhang Yuhai
Influences Of Environmental Temperature And Humidity On Quality Of The Distribution Tobacco Cut And Cigarette, Gu Liang, Li Chungguang, Liu Qiang, Fan Xinshun, Li Yaoguang, Sun Mi, Zhang Yuhai
Food and Machinery
In order to investigate the influence trend of moisture and temperature on the filling and cigarette quality distribution of the cut tobacco, environment temperature (5～40 ℃) and humidity (30%～80%) conditions of different season of Henan province were simulated respectively, and the different packaging and distribution of tobacco and cigarette quality was analyzed, under conditions of low temperature and wet, drying, high temperature and wet, normal temperature and dry. The results showed that cigarette quality under normal temperature conditions on the distribution of tobacco was less than those under the low and high temperature conditions; cigarette quality under the damp conditions …
Advances In The Effect Of Crosslinked Modification On The Properties Of The Starch, Zhang Jiayan, Xiong Jianwen, Zhao Pin, He Liyuan
Advances In The Effect Of Crosslinked Modification On The Properties Of The Starch, Zhang Jiayan, Xiong Jianwen, Zhao Pin, He Liyuan
Food and Machinery
Crosslinking is a common method to modify starch. The properties of cross-linked starch are affected by the starch source, the kind and concentration of cross-linked agent, and cross-linking method. The affection of crosslinking on the physicochemical properties, microscopic structure, gelatinization properties, and crystal structure of cross-linked starch were reviewed in this study, aiming to provide theoretical references for further research on production and application of cross-linked starch.