Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Keyword
-
- Antioxidant activity (75)
- Quality (48)
- Food safety (36)
- Antioxidant (35)
- Machine vision (32)
-
- Polysaccharide (27)
- Principal component analysis (24)
- Texture (24)
- Packaging design (23)
- Flavor (20)
- Numerical simulation (20)
- Fermentation (19)
- Physicochemical properties (19)
- Polyphenols (19)
- Uncertainty (19)
- Biological activity (17)
- Protein (17)
- Detection (16)
- Food (16)
- Preservation (16)
- Stability (16)
- Apple (15)
- Microstructure (14)
- Process optimization (14)
- Rapid detection (14)
- Extraction (13)
- Flavonoids (13)
- Sensory evaluation (13)
- Volatile components (13)
- Antioxidant capacity (12)
Articles 1621 - 1650 of 4759
Full-Text Articles in Food Processing
Changes Of Perceptions On Food Packaging Design Caused By Generational Variation, Pan Hu
Changes Of Perceptions On Food Packaging Design Caused By Generational Variation, Pan Hu
Food and Machinery
To echo with that, packaging design of food must arm itself with updated understandings on new happenings, such as fine-sorted scenes of consumption and afterwards experience, unexpected fun and amusement brought by package itself, more confidence in national culture, stronger attribute of social contact and more attention to sustainable development.
Research On Food Packaging Design Strategy From The Perspective Of Internet Marketing, Lu Jie
Research On Food Packaging Design Strategy From The Perspective Of Internet Marketing, Lu Jie
Food and Machinery
Based on the analysis of online marketing, product packaging design needs to deal with a series of characteristics such as inaccessibility, inability to open, a short stay in the line of sight of consumers, and violent transportation in a virtual marketing environment, straightforward expression, and traditional symbol application are proposed. Interesting, Serialization, Interactive, Emotionalization and Safety, and other product packaging design strategies will provide designers with an idea for product packaging design in response to the network marketing environment.
The Misunderstanding Of The Application Of The Secondary Meta Culture In The Design Of Food Packaging And Its Localization Strategy, Yang Lin
Food and Machinery
Through animation images in food packaging design, the secondary meta culture has experienced a long development period in China. However, in practice, there are a series of misunderstandings in food packaging design that are not conducive to market competitiveness. These misunderstandings mainly include blindly taking doctrine, serious homogenization, and the lack of understanding of aesthetic changes of audiences in different times. Therefore, it is necessary to solve these problems by realizing traditional cultural character image animation innovation, local animation image innovation for market segments, and personalized local animation design innovation based on general aesthetics. This will help realize the localization …
Effect Of Combined Drum Catalytic Infrared With Holding Treatment For Disinfection And Quality Of Rewetting-Dried Shiitake Mushrooms, Li Ting, Qu Wen-Juan, Wu Ben-Gang, Wang Bei, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Effect Of Combined Drum Catalytic Infrared With Holding Treatment For Disinfection And Quality Of Rewetting-Dried Shiitake Mushrooms, Li Ting, Qu Wen-Juan, Wu Ben-Gang, Wang Bei, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Food and Machinery
Objective: The aim of this work is to improve the food safety of rewetting-dried shiitake mushrooms. Methods: The drum catalytic infrared device was used to carry out the infrared combined holding treatment disinfection test on rewetting-dried shiitake mushrooms with excessive Aspergillus niger （A. niger）, and the effect of process parameters on disinfection effectiveness, drying effectiveness and quality of mushrooms were investigated. Moreover, the kinetics of the microbial inactivation process was analyzed. Results: The results showed that after disinfected with DCIR at 60～80 ℃ for 8.7～21.2 min，followed by holding for 20～80 min, the total number of moulds on mushrooms with IMCs …
Study On The Process Of Superheated Steam Stabilization Of Wheat Germs, Zhang Nan, Ge Xin-Hui, Shi Lin, Cheng Yong-Qiang, Zhang Xiu-Qing
Study On The Process Of Superheated Steam Stabilization Of Wheat Germs, Zhang Nan, Ge Xin-Hui, Shi Lin, Cheng Yong-Qiang, Zhang Xiu-Qing
Food and Machinery
Objective： To improve the stability of wheat germs and prolong its storage period. Methods: The process conditions of superheated steam were optimized. During storage, the effects of superheated steam treatment on wheat germs color, lipase activity, and free fatty acid content during storage were analyzed. Results: The optimal conditions of superheated steam on wheat germs were 220 ℃ at Steam mode for 30 s. The superheated steam treatment could deactivate 82.74% lipase and 87.03% lipoxygenase. The 28-day accelerated storage experiment showed that the fatty acid content increase in wheat germs decreased by 47.86% compared with the control group. Conclusion: Superheated …
Effect Of Variable Temperature Drying On The Quality Of Black Tea, Xiang Xi, Li Shi, Xu Yang-Yang, Xiao Wen-Jun, Gong Zhi-Hua
Effect Of Variable Temperature Drying On The Quality Of Black Tea, Xiang Xi, Li Shi, Xu Yang-Yang, Xiao Wen-Jun, Gong Zhi-Hua
Food and Machinery
Objective: In order to investigate the effects of variable temperature treatment on the quality of black tea in the drying process and provide the reference for the machining of the high quality of black tea, the fresh leaves with one bud and two leaves, which were withered. Methods: curled and fermented at the same level, belonging to the breed of “Bixiangzao” were picked as raw materials; the initial drying, the re-drying and the combinations in the process of drying were treated with different temperature and different periods of time. Results: Through the sensory evaluation of tea samples, the analysis of …
Effect Of The Treatment Of 1-Mcp Combined With 60Co-Γ Irradiation On The Storage Of Plum Fruit, Luo Dong-Lan, Cao Sen, Ma Chao, Wang Rui, Ba Liang-Jie
Effect Of The Treatment Of 1-Mcp Combined With 60Co-Γ Irradiation On The Storage Of Plum Fruit, Luo Dong-Lan, Cao Sen, Ma Chao, Wang Rui, Ba Liang-Jie
Food and Machinery
Objective: The effect of 1-MCP and 60Co-γ irradiation on the quality of plum during postharvest storage was investigated. Methods: In this study, the plum was treated with 1.5 kGy 60Co-γ irradiation，and then was fumigated with 1 μL/L 1-MCP. The rot ratio, water loss ratio, malondialdehyde content, relative conductivity, total soluble solids content, titratable acid content, VC content, CAT and POD, and SOD of activity were to reveal the effect were measured. Results: The results showed that 1-MCP combined with 60Co-γ irradiation treatment could effectively inhibit rot and water loss ratios and maintain hardness, total soluble solids, …
Anti-Fatigue Effect Of The Polysaccharide From Auricularia Cornea, Ren Guang-Quan, Xu Zhi-Ling-Yun, Liu Jin-Qiu, Xu Chun-Yu-Hang, Xia Ning
Anti-Fatigue Effect Of The Polysaccharide From Auricularia Cornea, Ren Guang-Quan, Xu Zhi-Ling-Yun, Liu Jin-Qiu, Xu Chun-Yu-Hang, Xia Ning
Food and Machinery
Objective:Auricularia cornea was used as raw material to explore the anti-fatigue effect in this study. Methods: Auricularia cornea is a new member of Auricularia polytricha. Male KM mice were used to explore the anti-fatigue effect of polysaccharides from Auricularia cornea (AP). Results: AP has no significant impact on body weight. The biochemical analysis found that glycogen contents in the liver and muscle were significantly enhanced (P＜0.05) after swimming for 30 minutes. The accumulation of BLA and BUN in the serum was inhibited; the level of free radical was decreased, and the contents of SOD and GSH-Px were increased (P＜0.05). Furthermore, …
Hypoglycemic Effect Of Compound Almond Powder On Rats With Glucose And Lipid Metabolism Disorder, Sheng Qing-Hai, He Shuang-Ning, An Yan-Jun, He Ying, Pan Li-Na, Wang Jia-Qi
Hypoglycemic Effect Of Compound Almond Powder On Rats With Glucose And Lipid Metabolism Disorder, Sheng Qing-Hai, He Shuang-Ning, An Yan-Jun, He Ying, Pan Li-Na, Wang Jia-Qi
Food and Machinery
Objective： To evaluate the hypoglycemic effect of compound almond powder on glucose and lipid metabolism disorder rats. Methods: High-fat diet and dexamethasone were used to establish an insulin resistance rat model of glucose and lipid metabolism disorder. Regular diet was used as a negative control, and metformin was used as a positive control. Fasting blood glucose, serum insulin, blood glucose and area under blood glucose curve after half an hour of glucose loading were measured, and blood lipid data were measured. Results: the fasting blood glucose of normal rats was not affected by compound almond powder (P＞0.05); After successful modeling, …
Study On Optimization Of Microwave Assisted Extraction Of Capsaicin By Water Oil Mixture And Its Application, Que Xiao-Feng, Fang Zhi-Cheng, Yu Yan, Si Wen-Hui, Xie En-Yao
Study On Optimization Of Microwave Assisted Extraction Of Capsaicin By Water Oil Mixture And Its Application, Que Xiao-Feng, Fang Zhi-Cheng, Yu Yan, Si Wen-Hui, Xie En-Yao
Food and Machinery
Objective: Optimized the technology of capsaicin extraction from dried capsicum and studied the processing application in food. Methods: The dry pepper was pretreated by high-pressure water oil mixed phase extraction technology, which was used to extract capsaicin with microwave-assisted solvent method, and explore the application in food processing. Results: the pretreatment conditions were as follows: 20% moisture content of dry pepper powder, 150 ℃ temperature and 300 r/min rotating speed. Then microwave-assisted process conditions were as follows: the pretreated chili powder was pretreated for 120 s under the microwave power of 600 W, then 65% ethanol was added as the …
Study On The Α-Glucosidase Inhibition Of The Dark Blue Pigment From The Leaves Of Vaccinium Bracteatum Thunb., Bao Zheng-Yu, Fan Ming-Cong, Li Yan, Qian Hai-Feng, Zhang Hui, Qi Xi-Guang, Wang Li
Study On The Α-Glucosidase Inhibition Of The Dark Blue Pigment From The Leaves Of Vaccinium Bracteatum Thunb., Bao Zheng-Yu, Fan Ming-Cong, Li Yan, Qian Hai-Feng, Zhang Hui, Qi Xi-Guang, Wang Li
Food and Machinery
Objective: The α-glucosidase inhibition （α-GI） activity of dark blue pigment from the leaves of Vaccinium bracteatum Thunb. （VBTL） was investigated to confirm the benefits of regulation of postprandial blood sugar. Methods: The dark blue pigment prepared by purified iridoid compounds and exogenous amino compound was used to study the inhibition effect and the inhibition kinetic by Lineweaver-Burk reciprocal curve method. Fluorescence emission spectrum was used to analyze the interaction between the pigment and α-glucosidase. Results: The VBTL dark blue pigment had higher inhibitory effect on α-glucosidase. The α-GI activity increased with the increasing concentration of dark blue pigment and the …
Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Semen Ziziphi Spinosae Protein Hydrolysates, Han Rong-Xin, Zhang Hong-Yin, Zhou Guang-Xin, Wang Hai-Dong, Xiao Feng-Qin, Li Guang-Zhe, Yan Ming-Ming
Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Semen Ziziphi Spinosae Protein Hydrolysates, Han Rong-Xin, Zhang Hong-Yin, Zhou Guang-Xin, Wang Hai-Dong, Xiao Feng-Qin, Li Guang-Zhe, Yan Ming-Ming
Food and Machinery
Objective: In this study, semen ziziphi spinosae protein hydrolysates （SZPHs） with good antioxidant activity were used as the research object. Methods: By simulating gastrointestinal digestion in vitro, the semen ziziphi spinosae protein hydrolysates gastrointensive digest （SZPHs-GD） was obtained. The amino acid composition and antioxidant activity of SZPHs before and after digestion were analyzed in order to explore the effect of internal environment on the structure and activity of SZPHs. Results: The results showed that after simulated digestion in vitro, the content of hydrophobic amino acids in SZPHs-GD decreased by 1.51%, the content of hydrophilic amino acids and negatively charged amino …
Determination Of Lignans In Qinghai Flaxseed And Its Antioxidant Activity, Chen Yun-Yun, Wang Jin-Ying, Wang Xing-Rui, Han Yu-Ze, Li Ying-Xia, Wang Shu-Zhen
Determination Of Lignans In Qinghai Flaxseed And Its Antioxidant Activity, Chen Yun-Yun, Wang Jin-Ying, Wang Xing-Rui, Han Yu-Ze, Li Ying-Xia, Wang Shu-Zhen
Food and Machinery
Objective: It provides a basis for promoting the high-value utilization of flaxseed and its processing by-products in Qinghai. Methods: Using linseeds from different producing areas and varieties in Qinghai province as raw materials, and the content of lignan and its component-secoisolariciresinol diglucoside and secoisolariciresinol in 20 kinds of flaxseeds in Qinghai were determined by reversed-phase high performance liquid chromatography, based on DPPH and ABTS free radical scavenging ability to evaluate the antioxidant activity of these two lignans. Results: The content of lignans in flaxseeds from different producing areas and varieties in Qinghai Province was significantly different （P<0.05）, and the content ranges of secoisolariciresinol diglucoside and secoisolariciresinol were 7.53～23.33 mg/g, 0.85～2.55 mg/g, respectively. Secoisolariciresinol diglucoside and secoisolariciresinol have scavenging effects on DPPH and ABTS free radicals. There were significant differences in the antioxidant activity of lignans in 20 kinds of flaxseeds （P<0.05）. Conclusion: Linseeds from different producing areas and varieties in Qinghai Province have different lignan content, which has good antioxidant capacity.
Effect Of Pulsed Light On Bacterium Sterilization Of Beverage Bottle Cap, Chen Jin-Ding, Wang Yuan, Mao Li-Ke, Liu Jin-Fang, Gao Yan-Xiang
Effect Of Pulsed Light On Bacterium Sterilization Of Beverage Bottle Cap, Chen Jin-Ding, Wang Yuan, Mao Li-Ke, Liu Jin-Fang, Gao Yan-Xiang
Food and Machinery
Objective: This study aimed to study the effect of pulsed light on sterilization of beverage bottle caps and to expand its application in PET aseptic filling. Methods: The effect of pulsed light (PL) on the sterilization of 38 mm and 28 mm beverage bottle caps was evaluated. The factors affecting sterilization efficiency included initial aerobic bacterial count, PL irradiation distance and pulse frequency. Results: The results showed that the sterilization efficiency was proportional to the initial aerobic bacterial count and flash time, while it was inversely proportional to PL irradiation distance. When the PL treatment was performed by 7 cm …
Optimization Of Preparation Of Ginseng Glycoprotein By Response Surface Methodology, Yu Ping, Yue Yu-Xian, Zhang Yu, Chen Chang-Bao, Zhang Qing-He
Optimization Of Preparation Of Ginseng Glycoprotein By Response Surface Methodology, Yu Ping, Yue Yu-Xian, Zhang Yu, Chen Chang-Bao, Zhang Qing-He
Food and Machinery
Objective： To optimize the preparation process of ginseng glycoprotein. Methods: The Box-Behnken response surface method was used to analyze the effects of extraction time, extraction times, material-to-liquid ratio, and alcohol precipitation concentration on ginseng glycoprotein. Results: The optimal ginseng glycoprotein preparation process extracted three times and 1.5 h with a material-to-liquid ratio 1.0∶15.4 (g/mL) 72% of alcohol precipitation volume fraction. Under the control of these conditions, the extraction rate of ginseng glycoprotein was 24.14%. Conclusion: The optimized preparation technology of ginseng glycoprotein is stable, accurate, reliable, and the extraction rate is high, which has particular practical value.
Optimization Of Vacuum Freeze-Drying Of Pitaya By Response Surface Methodology, Wei Yun-Yi, Cheng Zhong, Lei Ting-De, Huang Chun-Lan
Optimization Of Vacuum Freeze-Drying Of Pitaya By Response Surface Methodology, Wei Yun-Yi, Cheng Zhong, Lei Ting-De, Huang Chun-Lan
Food and Machinery
Objective: Improve the brittleness and crisp of freeze-drying of pitaya. Methods: Taking red pitaya Meilong No.1 as the research object, the porosity was selected as the evaluation index by pearson correlation between sensory evaluation and objective indexes, the effects of slice thickness, pre-freezing time, drying air pressure and drying time on the quality of vacuum freeze-dried pitaya was studied by single factor experiments, and the optimal level was selected; The processing conditions were optimized using Box-Behnken response surface methodology. Results: Slice thickness, pre-freezing time and drying time were linearly correlated with the porosity of freeze-dried pitaya; The optimal process were …
Research Progress Of Quality Detection Methods For Donkey-Hide Gelatin And Its Products, Lin Xiao-Yi, Li Gen, Wang Feng-Yu, Chen Yu
Research Progress Of Quality Detection Methods For Donkey-Hide Gelatin And Its Products, Lin Xiao-Yi, Li Gen, Wang Feng-Yu, Chen Yu
Food and Machinery
This paper summarizes the current related gelatin and its products identification, quality evaluation of the research progress of methods and techniques, including the spectrometry, electrophoresis, high performance liquid chromatography, polymerase chain reaction and DNA barcode technology, and discusses the problems and limitations in the current onkey-hide gelatin products detection technology, The development prospect of the technique is summarized and prospect.
Advances In Effects Of Physical Field Pretreatment On Starch Modification And Its Multi-Scale Structure, Li Guang-Yao, Li Lin-Bo, Yang Tian-You, Wang Bao-Shi, Zhang Ming-Xia
Advances In Effects Of Physical Field Pretreatment On Starch Modification And Its Multi-Scale Structure, Li Guang-Yao, Li Lin-Bo, Yang Tian-You, Wang Bao-Shi, Zhang Ming-Xia
Food and Machinery
In this paper, the applications of new physical fields such as ultrasonic field, microwave field and electric field in starch modification and the changes of starch multi-scale structure were reviewed, and the future green and safe production direction of modified starch was prospected. It is pointed out that electron beam radiation has important application potential in dry modification of starch. Exploring the influence law and mechanism of multi-scale structure of irradiated starch is helpful to promote the green and intelligent manufacture of modified starch.
Research Progress Of Superheated Steam Drying Technology, Li Shao-Bin, Fang Ting, Su Huang-Jie, Liu Bin-Xiong
Research Progress Of Superheated Steam Drying Technology, Li Shao-Bin, Fang Ting, Su Huang-Jie, Liu Bin-Xiong
Food and Machinery
This paper reviews the research progress of different superheated steam drying equipment from two aspects of energy efficiency and product quality. Discussed the development status and potential of the superheated steam drying system in different drying equipment, including the fluidized bed dryer, vacuum dryer, rotary dryer, flash dryer, impact dryer, etc. .
Research Progress Of Phase Change Cold Storage Materials And Their Application In Cold Storage, Sun Jin-Tao, Xie Jing
Research Progress Of Phase Change Cold Storage Materials And Their Application In Cold Storage, Sun Jin-Tao, Xie Jing
Food and Machinery
Using a combination of research literature review and actual cases, the characteristics of phase change materials and the refrigeration principle of cold storage with phase change materials were analyzed, and their respective advantages were fully utilized in practical applications to achieve a more ideal effect.
Progress On Utilization Of Bamboo Shoot By-Products And Functional Components, Tang Jiao-Jiao, Li Ke, Zhang Zhi-Xin, Zheng Shi-Lin, Li Zong-Jun, Tong Guang-Xiang
Progress On Utilization Of Bamboo Shoot By-Products And Functional Components, Tang Jiao-Jiao, Li Ke, Zhang Zhi-Xin, Zheng Shi-Lin, Li Zong-Jun, Tong Guang-Xiang
Food and Machinery
The functional components of bamboo shoot by-products, such as bamboo shoots pre-cooking water, bamboo shoot juice, bamboo shoot roots in polysaccharide, sterol, free amino acids, dietary fiber,polyphenols extraction method of optimization were summarized. The function mechanism research was reviewed in detail, putting forward the future by-products from the processing of bamboo shoot development direction in basic research and applied research. It is expected to provide a reference for the utilization of bamboo shoot resources.
Analysis Of Functional Composition、 Antioxidant Activity And Their Correlation In Stem, Leaf And Flower From Dendrobium Officinale, Tang Wen-Wen, Xia Jun-Li, Chen Yuan
Analysis Of Functional Composition、 Antioxidant Activity And Their Correlation In Stem, Leaf And Flower From Dendrobium Officinale, Tang Wen-Wen, Xia Jun-Li, Chen Yuan
Food and Machinery
Objective: To strengthen the comprehensive utilization of Dendrobium officinale（D. officinale） resources. Methods: The functional composition, antioxidant activity and their pearson correlation analysis of D. officinale stem, leaf and flower were studied and compared. Results: The results showed that the contents of 4 main functional components and antioxidant activity were significantly different between the stem, leaf and flower from D. officinale, the polysaccharide of leaf and flower were lower than that observed in stem: Stem（31.00%）＞Leaf（15.04%）＞Flower（8.11%）; However, compared with stem, the total flavonoid, total polyphenol and total alkaloids contents of leaf and flower were much higher. The results of DPPH, ABTS, FRAP …
Main Experience And Enlightenment Of American Food Facts Up Front Labeling, Huang Ze-Ying, Huang Bei-Xun
Main Experience And Enlightenment Of American Food Facts Up Front Labeling, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
The materials and information about Facts up Front labeling from the official website were collected. The practice experience was summarized in terms of the characteristics, types, comparison to the base case of a similar FOP labels, and comparison of implementation effects with other FOP labels. Consequently some advices were provided to start and develop the FOP labeling in China.
Study On Quality Control Of Edible Areca During Shelf Life, Li Liang-Yi, Pan Fei-Bing, Zhou Wen-Hua, Qian Xin, Wang You-Ren, Mo Hua
Study On Quality Control Of Edible Areca During Shelf Life, Li Liang-Yi, Pan Fei-Bing, Zhou Wen-Hua, Qian Xin, Wang You-Ren, Mo Hua
Food and Machinery
Objective： The reasons for the brining and whitening of the edible betel nut were investigated. Methods: conducts research and analysis by collecting patents related to edible betel nut brine between 2000 and 2020, as well as related factory cases. Results: In the preparation process of edible betel nut brine, the particle size of raw materials, the temperature and humidity of the environment, the moisture content in the sample and the automation of the equipment may cause the edible betel nut to return to brine and white. Conclusion: In the processing of areca nuts, the methods of strictly controlling water content, …
Research Progress On The Mechanism Of Seaweed Dietary Fiber In Improving Inflammatory Bowel Disease （Ibd）, Cao Jun-Han, Lin Peng-Cheng, Wang Yan-Feng, Miao Jin-Lai, Xie Wan-Cui
Research Progress On The Mechanism Of Seaweed Dietary Fiber In Improving Inflammatory Bowel Disease （Ibd）, Cao Jun-Han, Lin Peng-Cheng, Wang Yan-Feng, Miao Jin-Lai, Xie Wan-Cui
Food and Machinery
Based on the inflammatory bowel disease （IBD） experimental model in dietary fiber in seaweed, we summarized its function in protecting intestinal mucosal barrier and host immune system, and emphasized its direct mechanism of inhibiting immune cell infiltration, regulating oxidative stress level, protecting antioxidant defense system, regulating intestinal tight junction protein and balancing inflammatory factors level. The indirect mechanism of intestinal microbiota mediated Short chain fatty acids （SCFA） targeting IBD protection was also discussed, and the research direction of dietary fiber in seaweed in the improvement mechanism of IBD and other intestinal diseases was proposed.
Review Of Indica Post-Ripening On The Qualities Of Rice Noodle, Mo Xi-Ya, Yi Cui-Ping, Zhu Hong, Li Cai-Yun
Review Of Indica Post-Ripening On The Qualities Of Rice Noodle, Mo Xi-Ya, Yi Cui-Ping, Zhu Hong, Li Cai-Yun
Food and Machinery
The quality changes of rice noodles during indica post-ripening were reviewed, and the physicochemical properties of related indica rice flour, including pasting properties, textural properties and hydration properties, were also analyzed. In addition, the correlation between the structure of starch, protein and lipid macromolecules among their interactions with the qualities of noodles was also summarized. This review will supply the theoretical basis for the quality stability of rice-based products, especially rice noodles.
Multi-Scale Structural Changes And Slowly Digestible Starch Formation Of Cold-Chain Cooked Rice, Wang Li-Li, Zhao Si-Ming, Lin Qin-Lu, Cheng Yun-Hui, Zhou Meng-Zhou, Zhang Bin-Jia
Multi-Scale Structural Changes And Slowly Digestible Starch Formation Of Cold-Chain Cooked Rice, Wang Li-Li, Zhao Si-Ming, Lin Qin-Lu, Cheng Yun-Hui, Zhou Meng-Zhou, Zhang Bin-Jia
Food and Machinery
The digestion results showed that a short-term (1 d) refrigeration allowed a significant increase in the content of slowly digestible starch by about 40%. As inspected by combined techniques such as small angle X-ray scattering, the short-term storage reduced the micron scale pore size, and allowed starch and protein chain reassembly into relatively flawed structures such as short-range orders, long-range starch crystallites and nonperiodic nanostructure; these structural changes resulted in the formation of structural domains with slowly digestible features. However, further prolonging the storage time strengthened the perfection of the reassembled structures, thus transforming partial slowly digestible fractions and negligibly …
Effect Of Dynamic High-Pressure Micro-Fluidization Treatment On Physicochemical And Structural Properties Of Square Bamboo Shoots Dietary Fiber, Tang Cai-Die, Zhang Fu-Sheng, Yang Jin-Lai, Wu Liang-Ru, Zheng Jiong
Effect Of Dynamic High-Pressure Micro-Fluidization Treatment On Physicochemical And Structural Properties Of Square Bamboo Shoots Dietary Fiber, Tang Cai-Die, Zhang Fu-Sheng, Yang Jin-Lai, Wu Liang-Ru, Zheng Jiong
Food and Machinery
To explore the effect on the physicochemical and structural properties of thebamboo shoots dietary fiber （BSDF）, square bamboo shoots dietary fiber was used toas raw material to obtain BSDF with different pressure （0, 50, 100, 150, 200 MPa） by dynamic high pressure micro-fluidization （DHPM） treatment. Results showed that as the treatment pressure increases, the particle size of BSDF firstly increased and then decreased. When the treatment pressure was up to 150 MPa, the particle size reached the minimum （370±11） nm. The water holding capacity, oil holding capacity and swelling capacity reached the maximum, which were increased by 47.74%, 50.54% and …
Effects Of Microwave On The Structural And Functional Properties Of Dietary Fibers From Different Sources, Luo Sun-Jing, Xie Liang, Xiong Shao-Bai, Yang Rong, Chen Ting-Ting, Deng Li-Ping, Liu Cheng-Mei
Effects Of Microwave On The Structural And Functional Properties Of Dietary Fibers From Different Sources, Luo Sun-Jing, Xie Liang, Xiong Shao-Bai, Yang Rong, Chen Ting-Ting, Deng Li-Ping, Liu Cheng-Mei
Food and Machinery
The microwave was used to modify the dietary fibers (DFs) in sweet potato pomace, apple pomace, and soybean pomace. The changes in the structural properties of three kinds of DFs by microwave were investigated by scanning electron microscopy, X-ray diffraction and thermogravimetric analysis. Moreover, the functional properties, including water holding capacity, oil holding capacity, cholesterol adsorption capacity and nitrite ions adsorption capacity, were evaluated in this study. The results showed that microwave was an excellent modification method that could expose the accessibility margin, increase crystallinity, strengthen thermal stability, and improve the functional properties of three dietary fibers to varying degrees. …
Maslinic Acid Protects Against Lps-Induced Inflammatory Response In Raw264.7 Cells By Regulating Phosphorylation Of Stat3, Yue Cai-Xia, Chen Lei, Wang Wen-Kui, Li Gui-Lan, Hu Yong-Ting
Maslinic Acid Protects Against Lps-Induced Inflammatory Response In Raw264.7 Cells By Regulating Phosphorylation Of Stat3, Yue Cai-Xia, Chen Lei, Wang Wen-Kui, Li Gui-Lan, Hu Yong-Ting
Food and Machinery
In the paper, the protective effect of maslinic acid (MA) on LPS-induced inflammatory response in RAW264.7 cells was investigated, and its inhibition of transcription 3 (STAT3) phosphorylation, a signal transducer and activator, was also explored. NO generation was measured by Griess method. The levels of IL-6, IL-1β and IL-10 were detected by ELISA. The relative expression of iNOS, p-STAT3, p-JAK2 and SOCS3 were determined by Western blot. The release of reactive oxygen (ROS) was evaluated using DCFH-DA fluorescence. Results showed that MA could significantly inhibit the NO generation and the production of ROS. MA also decreased the releases of IL-6 …