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- Antioxidant activity (75)
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- Volatile components (13)
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Articles 2371 - 2400 of 4759
Full-Text Articles in Food Processing
Effects Of Different Packaging Methods On The Quality Changes Of Frozen Large Yellow Croaker (Pseudosciaena Crocea), Zhang Yanxia, Xie Chengmin, Zhou Fen, Wang Xichang
Effects Of Different Packaging Methods On The Quality Changes Of Frozen Large Yellow Croaker (Pseudosciaena Crocea), Zhang Yanxia, Xie Chengmin, Zhou Fen, Wang Xichang
Food and Machinery
The sensory characteristics, color difference, water holding capacity, texture, K value, total volatile basic nitrogen (TVB-N value), thiobarbituric acid (TBA value) were used as evaluation indexes. The effects of 3 packaging treatments on the quality of cultured Pseudosciaena crocea during 120 d of frozen storage were studied. The results showed that the sensory comprehensive score, texture and water holding capacity of cultured Pseudosciaena crocea decreased gradually with the prolongation of frozen storage time. The TVB-N and TBA values of cultured Pseudosciaena crocea increased with time under three packaging treatments. The results of K value analysis were consistent with those of …
Comparison And Reconstruction Of Localization Between Chinese And Australian Meat Packaging, Wu Yuqing, Tian Zhuoming, Huang Xueyao
Comparison And Reconstruction Of Localization Between Chinese And Australian Meat Packaging, Wu Yuqing, Tian Zhuoming, Huang Xueyao
Food and Machinery
patterns, color and words are common design languages in packaging design. This paper aims to find out the problems existing in the domestic meat packaging design by referring to the Australian meat packaging design following comparison made between the meat packaging design of China and Australia. And then puts forward the optimization approach to the domestic meat packaging design and theoretical suggestions for the promotion and popularization of domestic meat packaging.
Design And Motion Analysis Of Main Cam Of High Speed Paper Picking Mechanism, Yang Benben, Cao Jujiang, Liu Yansong, Yang Kun
Design And Motion Analysis Of Main Cam Of High Speed Paper Picking Mechanism, Yang Benben, Cao Jujiang, Liu Yansong, Yang Kun
Food and Machinery
A double cam-four-bar combination mechanism was proposed based on the analysis of actuator position and attitude in paper-picking process. By using higher order polynomial and arc combination curve, the contour equation of the main drawing of high-speed paper-picking mechanism with higher order reciprocal continuity and smaller absolute value was obtained. The radius of base circle and the motion angle of cam were analyzed with the aim of pressure angle and angular acceleration of main cam. The results showed that using higher order polynomial and arc combination curve as the main cam contour equation could meet the requirements of the position …
Effects Of The Dissolved Oxygen Level And The Vibration On Oxidative Stress Of Grouper During Water Transport, Wu Bo, Xie Jing
Effects Of The Dissolved Oxygen Level And The Vibration On Oxidative Stress Of Grouper During Water Transport, Wu Bo, Xie Jing
Food and Machinery
By evaluating the changes of antioxidant enzyme activity, antioxidant capacity, metabolites, glycogen and lactic acid content in tissues, the effects of different packaging oxygenation modes and transport road conditions on oxidative stress of grouper during waterborne transport were studied. The results showed that the antioxidant enzyme activity, antioxidant capacity and metabolites of grouper under continuous aeration and low oxygen vibration changed non-significantly, which indicated that the body could regulate and maintain the balance of antioxidant system. However, the activities of antioxidant enzymes, antioxidant capacity, lipid metabolites and anaerobic metabolic material production in grouper under very low dissolved oxygen and continuous …
Study On Shrinkage Model Of Fresh Shelled Peanuts By Hot Air Drying Based On Temperature Gradient, Lu Yingjie, Ren Guangyue, Duan Xu, Zhang Ledao, Ling Zhengzheng
Study On Shrinkage Model Of Fresh Shelled Peanuts By Hot Air Drying Based On Temperature Gradient, Lu Yingjie, Ren Guangyue, Duan Xu, Zhang Ledao, Ling Zhengzheng
Food and Machinery
To explore the shrinkage influence on fresh shelled peanut hot air drying, improving drying quality, this experiment with fresh shelled peanut as raw material, the selection of different temperature gradient (40, 50, 60 ℃) hot air drying conditions on the shrinkage characteristics were studied, and established the corresponding mathematical model fitting. The results showed that in the drying process, the volume contraction ratio of peanut shell and peanut kernel decreased gradually, the contraction rate increased, and the void volume increased gradually. The peanut shell contracted first than the kernel, and the net structure was seriously deformed after the contraction. Temperature …
Application And Research Progress Of Led Light Sterilization Technology In Fresh-Keeping Processing Of Fruit And Vegetables, Zhang Yuchen, Xie Jing
Application And Research Progress Of Led Light Sterilization Technology In Fresh-Keeping Processing Of Fruit And Vegetables, Zhang Yuchen, Xie Jing
Food and Machinery
LED is a kind of green and environment-friendly cold light source, which has the advantages of non-toxicity, non-residue and wide application prospects in killing foodborne pathogenic bacteria in fruit and vegetable postharvest by using LED illumination technology. In this paper, the characteristics, sterilization mechanism and sterilization effect of visible and ultraviolet LED lamps were summarized. The sterilization effect of visible and ultraviolet LED lamps assisted by several different photosensitizers, as well as the dosage, effect and strains of the photosensitizers used werealso introduced. Finally, the existing problems and the future development direction of LED illumination sterilization technology were proposed.
Safety Evaluation Of Freeze-Dried Powder Of Sika Deer Antler Blood And Its Effect On Alleviating Physical Fatigue In Mice, Qin Heng, Li Shifen, Hu Qi, Huan Fei
Safety Evaluation Of Freeze-Dried Powder Of Sika Deer Antler Blood And Its Effect On Alleviating Physical Fatigue In Mice, Qin Heng, Li Shifen, Hu Qi, Huan Fei
Food and Machinery
To evaluate the food safety of sika deer antler blood freeze-dried powder, the acute toxicity test in mice, and the 30-day feeding and three genotoxicity tests in rats were conducted. The effects of sika deer antler blood freeze-dried powder on alleviating physical fatigue in mice were studied by weight-bearing swimming in the tails, determination of the urea level in serum, the glycogen reserve in liver and the lactic acid level in serum before and after the exercises. Results: the freeze-dried powder of sika deer antler blood was a substance without toxicity according to the acute toxicity test (MTD>15 g/kg·BW). …
[Jp2]Extraction And Isolation Of Serotonin From Walnut And Its Anti-Ischemic Activity[Jp], Chen Chen, Xu Deping, Jin Meng, Zhang Xiaojuan
[Jp2]Extraction And Isolation Of Serotonin From Walnut And Its Anti-Ischemic Activity[Jp], Chen Chen, Xu Deping, Jin Meng, Zhang Xiaojuan
Food and Machinery
The functional components of anti-myocardial ischemic activity in walnut were studied. The walnuts were squashed and then extracted by 70% ethanol, and ethyl acetate. The ethyl acetate phase was concentrated and then separated by macroporous resin, MCI, and ODS columns. MTT assay and kit method were applied，along with the model of myocardial ischemia/reperfusion injury to detect the anti-ischemic activity of each isolated component. The results showed that 5,10-dihydroxytryptamine and Shepherdine were separated from walnuts for the first time. Moreover, 5,10-dihydroxytryptamine could significantly maintain the viability of myocardial cell and reduce the enzymes (LDH/CK) released by ischemia/reperfusion injury, having significant protective …
Optimization Of Ultrasonic Assisted Alcohol Extraction Of Polyphenols From Opuntia Milpa And Its Antioxidant And Hypolipidemic Activities, Wang Jing, Guo Yang, Bao Yihong, Tian Xue, Li Huan, Qiu Junmeng
Optimization Of Ultrasonic Assisted Alcohol Extraction Of Polyphenols From Opuntia Milpa And Its Antioxidant And Hypolipidemic Activities, Wang Jing, Guo Yang, Bao Yihong, Tian Xue, Li Huan, Qiu Junmeng
Food and Machinery
The extraction of polyphenols from opuntia milpa was prepared by ultrasound-assisted method. The optimum extraction process was determined by orthogonal experiment with the content of polyphenols and DPPH free radical scavenging rate as indicators. The antioxidant and hypolipidemic activities of polyphenol extract from opuntia milpa were evaluated. The results showed that the optimum extraction technology of opuntia milpa was solid -liquid ratio 1∶15, ethanol concentration 65%, at 65 ℃ for 45 min. Under the control of these conditions, the content of polyphenols was 20.51 μg/mL, and DPPH clearance rate was 87.59%. The polyphenol extract of opuntia milpa has good antioxidant …
Effect Of Brewing Conditions On Bioactive Compounds Of Xiangxi Golden Tea And It’S Antioxidant Activity, Chen Liang, Yu Ji, You Xiangtao, Jin Xuanlu, Ding Jiayun, Ma Chenjin, Yao Maojun
Effect Of Brewing Conditions On Bioactive Compounds Of Xiangxi Golden Tea And It’S Antioxidant Activity, Chen Liang, Yu Ji, You Xiangtao, Jin Xuanlu, Ding Jiayun, Ma Chenjin, Yao Maojun
Food and Machinery
In different brewing temperature and time, the changes of tea polyphenols and free amino acids brewing from Xiangxi golden tea, which were detected by UV-visible spectrophotometer, was gotten, and the extraction kinetics model was established. The antioxidant properties were also determined by DPPH and ABTS clearance rate. Results, the concentration of tea polyphenols and free amino acids, DPPH and ABTS clearance rate increased with the brewing temperature rising 60~90 ℃, and the brewing time prolonged 1~30 min, and which tended to be stable after 30 min. The Extraction rate of the tea polyphenols and amino acids followed a second-order reaction, …
Screen Of Probiotic Compound Starter For Capsicum Ferment, Sun Shuping, Liu Zhiwei, Li Jing, He Lili
Screen Of Probiotic Compound Starter For Capsicum Ferment, Sun Shuping, Liu Zhiwei, Li Jing, He Lili
Food and Machinery
Lactobacillus plantarum, Saccharomyces cerevisiae and acetic acid bacteria screened from previous experiments were taken as the research objects. Selecting two groups of probiotic compound starter L1 (Lactobacillus plantarum and Saccharomyces cerevisiae), L2 (Lactobacillus plantarum, Saccharomyces cerevisiae and Acetobacter) to produce capsicum ferment, and compared with traditional natural fermentation L0. By observing the changes of main quality indexes such as total acid, pH value, alcoholicity and main efficacy enzymes (superoxide dismutase activity, lipase activity) in the fermentation process, Selected the most suitable strain combination for capsicum fermentation. The results showed that the quality of capsicum ferments was significantly improved by mixed …
Screening Study Of The Rice Varieties Suitable For Processing Ningbo Rice Balls, Pan Lihong, Luo Xiaohu, Wang Li, Chen Zhengxing
Screening Study Of The Rice Varieties Suitable For Processing Ningbo Rice Balls, Pan Lihong, Luo Xiaohu, Wang Li, Chen Zhengxing
Food and Machinery
15 kinds of Japonica and Indica rice, and 4 kinds of glutinous rice flours commonly used in the market for making glutinous rice balls, were selected and compared. The physicochemical properties, sensory characteristics and texture of the commercially available Ningbo glutinous rice balls were investigated. The results showed that the glutinous rice flour made from Zhenuo 106 by water milling was more suitable for the production of Ningbo glutinous rice balls. Its main quality index has reached the quality level of Ningbo glutinous rice balls, and it was the most suitable variety for this processing.
Study On The Determination Method Of Potato Peeling Rate, Li Shangzhen, Zhu Lixue, Zhang Shiang, Yang Songxia, Yao Huaping, Huang Jianyu
Study On The Determination Method Of Potato Peeling Rate, Li Shangzhen, Zhu Lixue, Zhang Shiang, Yang Songxia, Yao Huaping, Huang Jianyu
Food and Machinery
Proposed a pixel ratio measurement method, and designs 3 different potato models and 3 different peeling rate orthogonal tests through the model verification method, to verify the determination method. The experimental results showed that there was no significant difference between the actual measured value and the theoretical calculated value of the potato model in the 95% confidence interval, which indicated that the proposed pixel ratio measurement method had a strong credibility in the calculation of the peeling rate of potato. This method is scientific and feasible to evaluate the peeling effect of potatoes, and can be used as an effective …
Research Progress Of Fish Primary Processing Equipment Andautomatic Monitoring Technology, Huang Jianbin, Cheng Fang
Research Progress Of Fish Primary Processing Equipment Andautomatic Monitoring Technology, Huang Jianbin, Cheng Fang
Food and Machinery
The research progresses of fish primary processing machinery at home and abroad were reviewed in this study. Moreover the automatic monitoring technology and its application in aquatic products processing were introduced, from two aspects of material processing quality and the equipment running status. This would help to improve the efficiency and quality of fish primary processing and promote technology upgrading of aquatic processing industry.
Review Of Numerical Simulation Of Fluid-Particle Food Thermal Processing Based On Heat And Mass Transfer Theory Of Porous Media, Yu Bingyan, Deng Li, Cheng Fen, Xu Jia, Shi Yu
Review Of Numerical Simulation Of Fluid-Particle Food Thermal Processing Based On Heat And Mass Transfer Theory Of Porous Media, Yu Bingyan, Deng Li, Cheng Fen, Xu Jia, Shi Yu
Food and Machinery
This review outlined the principle and development of mathematical model based on the theory of heat and mass transfer in porous media. The research emphasis and its progress of mathematical model in the development and application were analyzed from the aspects of evaporation description, parameter determination and definite conditions and so on. Thereafter, an introduction of the advantages and disadvantages of the porous media mathematical model which applied in food thermal processing were given. Moreover, the development prospects of porous media mathematical model applied to fluid-particles food thermal processing were also summarized，which provided a reference for the numerical simulation research …
Research Progress Of Determination Of Benzo-A-Pyrene In Edible Areca Nut, Fu Xiaomei, Li Zongjun, Zhao Zhiyou, Luo Fenglian
Research Progress Of Determination Of Benzo-A-Pyrene In Edible Areca Nut, Fu Xiaomei, Li Zongjun, Zhao Zhiyou, Luo Fenglian
Food and Machinery
Smoked areca nuts contain harmful substances such as benzo-a-pyrene on its surface, because they are cured in wood smoke in the initial processing process. People's health is seriously threatened by these harmful substances. It is crucial for people to monitor the residues of benzo-a-pyrene effectively in areca nut to ensure the food safety. The sources of benzo-a-pyrene pollution in edible areca nut and the pretreatment methods for detecting benzo-a-pyrene in edible areca nut are summarized in this study, and several instrumental methods for the determination of benzo-a-pyrene in food are also evaluated. Our study is helpful to improving deficiencies and …
Review On Ice Crystal Shape And Assisted Freezing Methods Of Quick-Frozen Food, Chen Cong, Yang Dazhang, Xie Jing
Review On Ice Crystal Shape And Assisted Freezing Methods Of Quick-Frozen Food, Chen Cong, Yang Dazhang, Xie Jing
Food and Machinery
In this paper, the food quick-freezing technology, the shape of ice crystal at different freezing rates and methods for observing ice crystals are described. The research progress of pressure-assisted freezing, electrostatic-assisted freezing and magnetic-assisted freezing in recent years is reviewed. The direct method can directly observe the ice crystal formed during the freezing process. The indirect method analyzes the ice crystal characteristics by observing the gap left by the ice crystal in the food after freezing. Pressure-assisted freezing can improve the super-cooling degree. When the pressure is released, the ice crystals formed by instantaneous freezing are fine and evenly distributed. …
Research Progress Of Trans-Critical Co2 Refrigeration Cycle System And Application, Xuan Fuchen, Xie Jing
Research Progress Of Trans-Critical Co2 Refrigeration Cycle System And Application, Xuan Fuchen, Xie Jing
Food and Machinery
In this review, the research progress of compressor, evaporator and air cooler in trans-critical CO2 refrigeration system was analyzed. It was concluded that the method of improving the refrigeration efficiency and the optimum heat transfer efficiency of the trans-critical CO2 refrigeration system was obtained. The application of trans-critical CO2 refrigeration cycle in CO2 automotive air conditioning, heat pump and food processing were also discussed. The problems of high system pressure in CO2 refrigeration cycle in heat pump were analyzed. Finally, it was proposed that the development of oil-free compressor in trans-critical CO2 refrigeration cycle …
Research Progress Of Cold Storage Type Incubator, Wang Xuesong, Xie Jing
Research Progress Of Cold Storage Type Incubator, Wang Xuesong, Xie Jing
Food and Machinery
With the development of phase change coolants and insulation technologies, it is expected that the cold storage incubators will be more economical, environmentally friendly, and durable, and have a positive impact on cold chain logistics and people's lives. Firstly, three types of organic, inorganic, and composite phase-change coolants used in cold storage incubators, as well as new cold storage agents such as microcapsule cold storage agents and nano-coolant developed in recent years were reviewed. Then, from thermal insulation materials and temperature fields, in terms of uniformity, the progress of design optimization of cold storage incubator were expounded, and the feasibility …
Preparation And Identification Of The Monoclonal Antibody Of Kunitz Trypsin Inhibitor From Soybean, Wang Yao, Li Yanhong, Cao Jinbo, Sun Yaning, Xing Yunrui, Chen Xiujin, Deng Ruiguang, Hu Xiaofei
Preparation And Identification Of The Monoclonal Antibody Of Kunitz Trypsin Inhibitor From Soybean, Wang Yao, Li Yanhong, Cao Jinbo, Sun Yaning, Xing Yunrui, Chen Xiujin, Deng Ruiguang, Hu Xiaofei
Food and Machinery
To prepare monoclonal antibodies against soybean Kunitz trypsin inhibitor (KTI) with good immunological characteristics. BALB/c mice were used to immunize with 50 μg of KTI, the antiserum titer and sensitivity were identified via indirect ELISA and indirect competitive ELISA. The mice which serum has better titer and sensitivity were selected for cell fusing, then he hybridoma cell strain which stabilization secreted KTI monoclonal antibody (mAb) were screened. Thereafter, mAb was prepared by inducing ascites in vivo and identified the immunological characteristics. The result indicated that the NO.1 mouse was confirmed to produce the antibody with the highest titre, IC50 …
Simultaneous Determination Of Flavonoids In Fruits Of Rosa Davurica Pall. By Hplc And Measurement Of Their Activities In Vitro, Di Song, Zhong Fangli, Zhang Xiaoli, Wang Xiaolin, Lei Yongping
Simultaneous Determination Of Flavonoids In Fruits Of Rosa Davurica Pall. By Hplc And Measurement Of Their Activities In Vitro, Di Song, Zhong Fangli, Zhang Xiaoli, Wang Xiaolin, Lei Yongping
Food and Machinery
Simultaneous determination of four flavonoids in extracts of the fruits of Rosa davurica pall.(FRDP) by high performance liquid chromatography (HPLC) was carried out, and the in vitro activities of extracts of FRDP, four flavonoids and their compound compatibility were measured by UV method. The results showed that the contents of hyperoside, rutin, quercetin and luteolin of the extract of FRDP were 607.98, 450.63, 187.32 and 12.68 μg/g respectively. The extracts of FRDP, four flavonoids and their compound compatibility all have certain antioxidant activities in vitro, and the activity of extracts of FRDP was stronger than that of compound compatibility. However, …
Effects Of Far-Infrared Radiation Temperature On The Moisture Transfer Of Kiwifruit Slices, Zeng Ya, Liu Yunhong, Zhang Jiayi, Xi Huihan, Hu Runrun
Effects Of Far-Infrared Radiation Temperature On The Moisture Transfer Of Kiwifruit Slices, Zeng Ya, Liu Yunhong, Zhang Jiayi, Xi Huihan, Hu Runrun
Food and Machinery
In order to explore the water diffusion characteristics of kiwifruit during far-infrared radiation drying, low-field nuclear magnetic resonance (LF-NMR) technology was applied to analyze the influence of radiation temperature on internal water states and moisture migration of kiwifruits during drying. The results showed that drying time decreased significantly with the increasing of radiation temperature, and the ratio of average drying rates at radiation temperatures of 120, 160, 200, 240 and 280 ℃ were 1.00∶1.30∶1.54∶2.00∶2.50 respectively. The effective moisture diffusivity values was in the range of 2.85×10-10~7.03×10-10 m2/s, which could be improved with the increase in …
Effects Of Leucine And Α-Ketoglutarate On The Weight, Serum, Visceral Organ Of Mice, Jin Shunshun, Yao Kang, Yin Yulong, Kang Baoju, Li Yuying, Wang Peng
Effects Of Leucine And Α-Ketoglutarate On The Weight, Serum, Visceral Organ Of Mice, Jin Shunshun, Yao Kang, Yin Yulong, Kang Baoju, Li Yuying, Wang Peng
Food and Machinery
Forty male C57BL/6 mice aged 4 weeks were selected and randomly divided into 4 groups. Mice in control groups drank normal water, while those in the experimental groups were treated 1.0% α-ketoglutarate acid (group Ⅰ), or 1.8% leucine (group Ⅱ), or 1.8% leucine and 1.0% α-ketoglutarate acid (group Ⅲ) via drinking water. The experimental lasted 35 days. The results showed as follows: ① The growth performance of group Ⅲ was 8.7%, 10.1%, and 10.4% lower than that of the groups control,ⅠandⅡ, respectively； ② Serum albumin in group Ⅲ was significantly higher than that of the groups control,ⅠandⅡ(P<0.05)； ③ The cardiac index of group Ⅲ increased by 19.3%, 13.6%, and 15.2%, respectively, compared with groups control,ⅠandⅡ； ④ The abdominal fat index of group Ⅲ was 24.1%, 10.0%, and 6.7% lower than that of groups control,ⅠandⅡ, the cross-sectional area of the gastrocnemius muscle of group Ⅲ was 46.9%, 20.2%, 27.9% higher than that of groups control,ⅠandⅡ, respectively. In summary, the combination of leucine and α-ketoglutaric acid can reduce the body weight of mice, strengthen the use of fat by organs, and increase the cross-sectional area of gastrocnemius muscle fibers.
Isolation, Purification And Identification Of Antimicrobial Peptides From Ovalbumin, Jiang Yuqing, Chi Yujie
Isolation, Purification And Identification Of Antimicrobial Peptides From Ovalbumin, Jiang Yuqing, Chi Yujie
Food and Machinery
The antimicrobial peptides derived from ovalbumin were prepared by Pepsin hydrolysis. High antibacterial components were obtained by ultrafiltration and Superdex peptide 10/300. The antibacterial activity of antibacterial peptides against E.coli and Salmonella was used as an experimental index to screen the best antibacterial component and then conducted the reversed high-efficiency liquid phase chromatographic separation. After measuring the antibacterial activity of the 9 components, it was found that the C3 component had the highest antibacterial activity and the diameters of bacteriostasis circles were (19.32±1.45) and (18.74±1.27) mm, respectively. Then, the structure of antimicrobial peptides was identified by HPLC (electrospray ionization-massspectrometry, HPLC-ESI-MS). …
Preparation And Characterization Of Lutein Loaded In Zein Nanoparticles, Jiao Yan, Han He, Chang Ying, Li Chong, Gao Jianwei
Preparation And Characterization Of Lutein Loaded In Zein Nanoparticles, Jiao Yan, Han He, Chang Ying, Li Chong, Gao Jianwei
Food and Machinery
The Zein-Lutein nanoparticles were prepared using zein as nanocarrier by anti-solvent method, and the structural characterization of the nanoparticles were studied. The optimal preparation process of Zein-Lutein was explored on the basis of single factor and orthogonal array experiments. The optimal preparation conditions were as followed: the ratio of the zein and lutein ratio was 20∶1, hydration time 150 min, hydration temperature 50 ℃, the coating rate of lutein 81.0%. Under the conditions, the average particle size was 398.3 nm, TEM images showed that the morphological and distribution of Zein-Lutein were changed when lutein was efficiently loaded into zein, and …
The Analysis Of The Hydrolysis Releases Of Bound Aroma Compounds And Glycosyl Composition In Rose Roxbuighii Juice, Peng Bangyuan, Ding Xiaojuan, Zhao Zewei, Ding Zhuhong
The Analysis Of The Hydrolysis Releases Of Bound Aroma Compounds And Glycosyl Composition In Rose Roxbuighii Juice, Peng Bangyuan, Ding Xiaojuan, Zhao Zewei, Ding Zhuhong
Food and Machinery
By using the GC-MS，the composition of the bound aroma compounds after enzymatic hydrolysis and acid hydrolysis were analyzed, and the bound aroma compounds in Amberlite XAD-2 from Rose roxbuighii juice were also detected. According to the analysis of ROAV value, the emblematical aroma compounds were analyzed. Thereafter, the glycosyl composition of the bonded flavor compounds were also determined the characteristics of the hydrolyzable bonded compounds. The result showed that a total of 49 kinds of aroma substances were detected after the enzymatic hydrolysis and acid hydrolysis of Rose roxbuighir juice. 31 kinds of aroma substances were obtain by enzyme hydrolysis. …
Changes And Migration Of Volatile Flavor Components In Freeze-Dried Peaches, Yan Qiuju, Wang Haiou, Zhu Hua, Wu Yulong, Zhou Feng, Wang Zhenjiong, Wang Renlei, Hua Chun
Changes And Migration Of Volatile Flavor Components In Freeze-Dried Peaches, Yan Qiuju, Wang Haiou, Zhu Hua, Wu Yulong, Zhou Feng, Wang Zhenjiong, Wang Renlei, Hua Chun
Food and Machinery
The composition and content of main volatile flavor components in fresh peach, freeze-dried peach and lyophilizer cold trap water were compared and analyzed by SPME-GC/MS. The results showed that there were 26, 18 and 11 volatile flavor components in fresh peach, freeze-dried peach and cold trap water, respectively. They mainly included aldehydes, alcohols, esters, hydrocarbons, heterocyclics and ethers. Volatile flavor components in fresh peaches changed and migrated during freeze-drying. The retained volatile flavor components in the freeze-dried peach mainly included hexanal, (E)-2-heptenal, (E)-2-octenal, benzaldehyde, pentanol, hexanol, (E)-2-hexen-1-ol, hexyl acetate, hexyl acetate, and γ-caprolactone. Furfural and diethylene glycol ether completely migrated …
Cloning Of Aflatoxin-Detofizyme Gene And Fusion Expression In Escherichia Coli, Li Wang, Shi Dunsheng, Ding Ke, Cao Pinghua, Zhao Longmei
Cloning Of Aflatoxin-Detofizyme Gene And Fusion Expression In Escherichia Coli, Li Wang, Shi Dunsheng, Ding Ke, Cao Pinghua, Zhao Longmei
Food and Machinery
The ADTZ gene primers were synthesized through the ADTZ gene sequence published by GenBank. The ADTZ gene fragment was screened by PCR from the mixed bacterial solution which extracted of the moldy corn sample, and transformed into E. coli by constructing expression vector. The size and concentration of the ADTZ expression product were detected by SDS-PAGE. The degradation ability of the expression product to aflatoxin AFB1 was tested by enzymatic hydrolysis. The results showed that the ADTZ gene was successfully amplified from the moldy maize suspension. The full length of the ADTZ gene sequence was 2 088 bp, and …
Optimization Of Conditions For Efficient Expression Of Recombinant Cellulose-Binding Domain-Glutamate Decarboxylase Of Enterococcus Faecium In Escherichia Coli, Yang Shengyuan, Lin Qian, Zhang Xiaoning, Zhen Jiayi
Optimization Of Conditions For Efficient Expression Of Recombinant Cellulose-Binding Domain-Glutamate Decarboxylase Of Enterococcus Faecium In Escherichia Coli, Yang Shengyuan, Lin Qian, Zhang Xiaoning, Zhen Jiayi
Food and Machinery
In order to avoid the interference of natural GAD expressed by the own genome of Escherichia coli, the recombinant cellulose-binding domain glutamate decarboxylase (CBD-GAD) was firstly immobilized by regenerated amorphous cellulose (RAC), and then the RAC-CBD-GAD immobilized enzyme was isolated and used as an evaluation index to optimize the culture conditions for highly efficient expression of CBD-GAD in E. coli GDMCC60445 by one-factor-at-a-time and Taguchi methods. The results indicated that the optimal medium for E. coli GDMCC60445 to express CBD-GAD was modified Luria-Bertani (LB) medium, which was consisted of 8 g/L tryptone, 6 g/L yeast extract, 10 g/L sodium chloride, …
Application Of 3d Scanning Method In Radio Frequency Heating Simulation, Zhang Ruyi, Li Feng, Jiao Yang
Application Of 3d Scanning Method In Radio Frequency Heating Simulation, Zhang Ruyi, Li Feng, Jiao Yang
Food and Machinery
In order to improve the simulation accuracy, this paper took potatoes as examples, selected two irregular-shape potatoes, used a three-dimensional scanner to obtain the accurate geometries, imported the geometries into a multiphysics finite element software COMSOL Multiphysics, solved its temperature distribution field under different powers/voltages, and carried experiment verifications. Results show that after 40 minutes of RF heating, the temperature distribution, maximum and minimum temperature values and internal time-temperature curves of the simulated results are in good agreement with the experimental results with a simulation accuracy over 90%. This method is suitable for simulating RF heating processes of …