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Articles 451 - 480 of 4759
Full-Text Articles in Food Processing
Study On Optimizing Technology And Physicochemical Properties Of Coix Bran Dietary Fiber Prepared By Enzymatic Method, Lin Tinglong, Zou Lan, Pan Xiaowei, Liu Yuanjing
Study On Optimizing Technology And Physicochemical Properties Of Coix Bran Dietary Fiber Prepared By Enzymatic Method, Lin Tinglong, Zou Lan, Pan Xiaowei, Liu Yuanjing
Food and Machinery
Objective: The study aimed to optimize the preparation process and investigate the quality of coix bran dietary fiber. Methods: The coix bran was used as raw material; the effects of solid-liquid ratio, the amount of amylase and alcalase on the extraction rate were analyzed by usingorthogonal experiments. The chemical composition and physicochemical properties of the dietary fiber obtained under the optimal preparation conditions was analyzed. Results: The optimal extraction parameters of dietary fiber were as follows: solid-liquid ratio was 1∶10 (g/mL), the amount of amylase and alcalase was 100 U/g, respectively, and the extraction rate was up to 84.39%. The …
Research Progress On Innovative Processing Technologies And Changes In Physicochemical Properties During The Pickling Of Pidan, Cheng Jing, Li Lichan, Wang Shaoyun, Yu Liyang, Yu Jie, Cai Xixi
Research Progress On Innovative Processing Technologies And Changes In Physicochemical Properties During The Pickling Of Pidan, Cheng Jing, Li Lichan, Wang Shaoyun, Yu Liyang, Yu Jie, Cai Xixi
Food and Machinery
In view of the limitations of the traditional processing technology of Pidan, this review summarizes the innovative processing technologies of Pidan, such as gradient temperature control, ultrasonic assisted, vacuum decompression, pulsating pressure, etc., and describes the changes of water, pH value, protein, free amino acids, texture, mineral elements and micro-morphology during the picking process of Pidan. Moreover, the development directions of Pidan products are prospected.
Functional Characteristics And Comprehensive Utilization Of Lonicerae Flos Resources, Liu Ping, Jia Fan, Hu Xiang, Xu Yao, Yang Yong
Functional Characteristics And Comprehensive Utilization Of Lonicerae Flos Resources, Liu Ping, Jia Fan, Hu Xiang, Xu Yao, Yang Yong
Food and Machinery
Lonicerae Flos is a Chinese medicinal material and medical-food homologous resource. It has a variety of pharmacological and health functions such as anti-oxidation, immune regulation, anti-inflammation and antibacterial. Based on the introduction of research process in the history of application, functional components and pharmacological activity of Lonicerae Flos resources, this review summarizes the current situation of comprehensive utilization of Lonicerae Flos and its by-product, and deeply discusses the comprehensive utilization of high-value of these resources from the perspectives of drugs, food, cosmetics, veterinary medicine feed and agricultural inputs. Finally, the comprehensive utilization of the Lonicerae Flos resources and the sustainable …
Research Progress On The Effect Of Whole Grain Components On Flour Product Qualities And Processing Characteristics, Shao Yulan, Sun Chenghang, Hu Bingbing
Research Progress On The Effect Of Whole Grain Components On Flour Product Qualities And Processing Characteristics, Shao Yulan, Sun Chenghang, Hu Bingbing
Food and Machinery
In this review, the effects of starch, protein, oil, polyphenols and other components in whole grains on the processing characteristics of dough and the quality of flour products were introduced, and problems and improvement measures of whole grain flour products were analyzed, in order to provide references for the research of whole grain flour products.
Research Progress On Constituent Structure And Extraction Technique Of The Polysaccharide From Agaricus Blazei, Cui Guomei, Liu Lina, Tian Guangrui, Li Shunfeng, Xu Fangfang, Wang Anjian
Research Progress On Constituent Structure And Extraction Technique Of The Polysaccharide From Agaricus Blazei, Cui Guomei, Liu Lina, Tian Guangrui, Li Shunfeng, Xu Fangfang, Wang Anjian
Food and Machinery
The composition, structure and functional properties of Agaricus blazei polysaccharide were summarized. The extraction techniques of polysaccharides and the features of different extraction methods were enumerated and compared. The problems in the research of A. blazei was discussed， such as unsystematic basic research, immature technological conditions, imperfect equipment and facilities, and low degree of specificity in seeds. In the end，the research direction of A. blazei polysaccharide was prospected.
Studying On The Hypoglycemic Activity Of Green Tea Polyphenols From Camellia Ptilophylla Chang Using High-Resolution Mass Spectrometry And Network Pharmacology, Huang Qiuyan, Li Bin, Lin Xiaorong, Lu Sen, Chen Zhongzheng, Zhang Yuanyuan
Studying On The Hypoglycemic Activity Of Green Tea Polyphenols From Camellia Ptilophylla Chang Using High-Resolution Mass Spectrometry And Network Pharmacology, Huang Qiuyan, Li Bin, Lin Xiaorong, Lu Sen, Chen Zhongzheng, Zhang Yuanyuan
Food and Machinery
Objective: This study aimed to explore the composition and the functional bioactivity of tea polyphenols from cocoa tea. Methods: Chemical components of crude green tea polyphenol extracts from cocoa tea were analyzed and identified using high resolution mass spectrometry. Additionally, their potential functional effects were predicted by network pharmacological analysis. Results: The in vitro hyperglycemic potential of crude green tea polyphenol from cocoa tea was preliminarily confirmed based on their strong inhibition on α-glucosidase and α-amylase. Six key targets including GAPDH and AKT and multiple pathways such as PI3K-AKT were predicted to be involved in the underying mechanisms behind the …
Traditional Packaging Design For Local Food Based On The Intangible Cultural Heritage Of Shang-Jin Jun Kiln In Henan Province, Bai Mei
Food and Machinery
Focusing on the Intangible Cultural Heritage project of Shenhou Jun Porcelain in Yuzhou, this study employs methods such as literature review, archaeological findings, and field research to analyze the historical culture, appearance, connotations, and craftsmanship of Shenhou Jun Porcelain. The study summarizes the distinctive features, methods, and patterns of Shenhou Jun Porcelain, and condenses its unique cultural characteristics. It further proposes packaging design strategies that integrate intangible cultural heritage with local food products in Henan, employing techniques such as logo design, graphic design, form design, artistic design, and dynamic design.
Tomato Surface Defect Detection Method Based On Image Local Variance Considering Brightness Correction, He Tingting, Yao Jichao, Zhang Zhonglili, Lu Tiangang, Yue Huanfang
Tomato Surface Defect Detection Method Based On Image Local Variance Considering Brightness Correction, He Tingting, Yao Jichao, Zhang Zhonglili, Lu Tiangang, Yue Huanfang
Food and Machinery
Objective: In order to solve the problem of inaccurate defect extraction caused by complex and variable color and irregular texture changes of tomato surface defects, the defect segmentation method based on image local variance with brightness correction was proposed. Methods: On the basis of using histogram threshold segmentation method to segment calyx and stem scar and the method of domain pixel weighted sum to replace the original pixel to complete the brightness correction, the gray image of tomato surface was divided into several image blocks, and the color of each block was characterized by image pixel variance, and then the …
Study On Ultrasonic Assisted Enzymatic Extraction Of Grass Carp Visceral Oil And Analysis Of Its Fatty Acid Composition, Wang Zhengyun, Liu Zixiao, Zhan Yueping
Study On Ultrasonic Assisted Enzymatic Extraction Of Grass Carp Visceral Oil And Analysis Of Its Fatty Acid Composition, Wang Zhengyun, Liu Zixiao, Zhan Yueping
Food and Machinery
Objective: This study aimed to optimize the extraction process of visceral fish oil from grass carp. Methods: Using grass carp viscera as raw material, fish oil was extracted by using ultrasonic assisted enzyme method. The effects of enzyme type, enzyme addition amount, enzymatic hydrolysis time, enzymatic hydrolysis temperature, ultrasonic treatment time, and ultrasonic treatment power on the extraction rate of fish oil were investigated. Results: The optimal process conditions for ultrasonic assisted enzymatic extraction of fish oil were neutral protease hydrolysis, enzyme addition of 2.5%, enzymatic hydrolysis time of 2 hours, enzymatic hydrolysis temperature of 45 ℃, ultrasonic treatment power …
Research Progress On The Flow Characteristics Of Secondary Refrigerants And Application Progress In Aquatic Products Storage And Preservation System, Xu Xia, Xu Mengyi, Yu Zhou, Zhou Xuxia, Ding Yuting
Research Progress On The Flow Characteristics Of Secondary Refrigerants And Application Progress In Aquatic Products Storage And Preservation System, Xu Xia, Xu Mengyi, Yu Zhou, Zhou Xuxia, Ding Yuting
Food and Machinery
The secondary refrigerant is an intermediate medium for transferring cold capacity, which can improved refrigeration efficiency. In this paper, the classification and characteristics of secondary refrigerants are introduced, and discusses the flow characteristics of secondary refrigerants and the apparent viscosity changes and flow resistance characteristics during the flow of secondary refrigerants. In addition, the application of different types of secondary refrigerants in aquatic product preservation and storage system is also discussed, among which non-phase change secondary refrigerant is mainly used in food impregnation and freezing. The phase change material refrigerant is mainly used in cold storage and refrigerating truck of …
Dragon Fruit Weight Estimation Based On Machine Vision And Machine Learning, Liang Ying-Kai, Shang Feng-Nan, Chen Qiao, Xiao Ming-Wei, Luo Chen-Di, Li Wen-Tao, Zhou Xue-Cheng
Dragon Fruit Weight Estimation Based On Machine Vision And Machine Learning, Liang Ying-Kai, Shang Feng-Nan, Chen Qiao, Xiao Ming-Wei, Luo Chen-Di, Li Wen-Tao, Zhou Xue-Cheng
Food and Machinery
Objective: In order to solve the problem of manual weighting of dragon fruit, including time-consuming, laborious and expensive, an automated weight estimation method based on machine vision and machine learning was proposed in this research. Methods: Firstly, 106 dragon fruits were weighed, recorded and photographed, and images of dragon fruits were constructed. Secondly, binary images were obtained after denoising and segmentation. Moreover, the three features of pixel area, major axis pixel length and minor axis pixel length of dragon fruits were extracted on the basis of binary images. The three features of each image and their corresponding weights were combined …
Research Progress Of Peanut Allergenicity Assessment Methods And The Effect Of Food Processing On Its Allergenicity, Chen Kuan, Wang Tao, Li Qian, Jiang Songsong
Research Progress Of Peanut Allergenicity Assessment Methods And The Effect Of Food Processing On Its Allergenicity, Chen Kuan, Wang Tao, Li Qian, Jiang Songsong
Food and Machinery
Peanut is one of the "Big Eight" allergen foods. It has been noticed by public due to its serious clinical symptoms and high incidence rate. This review introduced structures and immune characteristics of peanut allergens (Ara h 1-18). The assessment methods (both in vitro and in vivo) was also introduced. Finally, the research progress of different food processing on the allergenicity of peanut were summarized. The future research direction of food processing on reducing the allergenicity of peanut were prospected.
Research Status And Prospect Of Mechanized Hulling Device For Camellia Oleifera Fruit, Wu Junyi, Wang Yi, Xiong Pingyuan, Ruan Jieying, Liao Zhiqiang
Research Status And Prospect Of Mechanized Hulling Device For Camellia Oleifera Fruit, Wu Junyi, Wang Yi, Xiong Pingyuan, Ruan Jieying, Liao Zhiqiang
Food and Machinery
The traditional hulling of Camellia oleifera fruit is mainly manual, with high work intensity, high labor cost and low production efficiency. Mechanized hulling is the inevitable trend of modernization of Camellia oleifera industry. The existing hulling device of Camellia oleifera fruit has poor universality, low hulling rate and high seed kernel breakage rate, which affects the popularization of mechanized hulling technology of Camellia oleifera. By comparing the existing hulling methods of Camellia oleifera, the structure and working principle of each hulling device were analyzed, their advantages and disadvantages were summarized, and their development direction was prospected.
Advances In The Preparation, Structural Characterization And Biological Activity Of Glycosylated Peptides, Wu Ying, Qu Tingmin, Wen Shiyu, Wu Hao, Cheng Yunhui, Wen Li
Advances In The Preparation, Structural Characterization And Biological Activity Of Glycosylated Peptides, Wu Ying, Qu Tingmin, Wen Shiyu, Wu Hao, Cheng Yunhui, Wen Li
Food and Machinery
The structure and function of peptides are affected by the changes of environmental factors, including temperature, pH value and ionic strength. Sugar groups can form covalent bonds with amino acid side chain groups of peptides to undergo structural modification, and then the glycosylation modification can effectively improve the stability and biological activity of peptide molecules. In this review, the preparation methods and structural characterization strategies of glycosylated peptides were summarized, and the recent research progress on their physiological activities were highlighted. The challenges and future research directions of glycosylated peptides were also discussed.
Protective Effect Of Eurotium Cristatum Fermentation Broth Mixed With Tea Polyphenols On Immunosuppressive Mice, Peng Ying
Food and Machinery
Objective: This study aimed to investigate the effect of Eurotium Cristatum fermentation broth mixed with tea polyphenols on the immune indexes of cyclophosphamide immunosuppressive mice. Methods: Immunosuppressive model was established by intraperitoneal injection of cyclophosphamide with 80 mg/kg for 3 days. High, middle and low dose E. Cristatum fermentation broth mixed with tea polyphenols was administrated to immunosuppressive mice intragastrically for 15 days. The blood index, spleen index, macrophage phagocytic index, half hemolysis value, delayed-type hypersensitivity, the content of IL-2 and tumor necrosis factor-α (TNF-α) were measured. Results: E. Cristatum fermentation broth mixed with tea polyphenols significantly …
Effects Of Different Processes On Active Components And Antioxidant Activities Of Akebia Trifoliate Seed Oil, Gao Xiaolong, Xu Wei, Li Ying, Zhou Min
Effects Of Different Processes On Active Components And Antioxidant Activities Of Akebia Trifoliate Seed Oil, Gao Xiaolong, Xu Wei, Li Ying, Zhou Min
Food and Machinery
Objective: To compare the effects of different oil preparation processes on the active ingredients and oxidation activity of Akebia trifoliate seed oil. Methods: Akebia trifoliata seed oil was prepared from Akebia trifoliata seed by four oil extraction processes: cold pressing, hot pressing, supercritical CO2 extraction and extraction. The fatty acid composition, active ingredients （carotenoids, tocopherols, polyphenols, flavonoids） and DPPH free radical scavenging capacity of Akebia trifoliata seed oil were analyzed. Results: The fatty acid composition of Akebia trifoliata seed oil prepared by the four processes was similar. The content of palmitic acid was 20.62%～21.42%, the content of stearic acid …
Decolorization And Filter Aid Effect Of Silicon-Magnesium Mixed Decolorizer In Anchovy Oil, Li Wen, Yu Jun, Xie Chenwei, Tao Ningping
Decolorization And Filter Aid Effect Of Silicon-Magnesium Mixed Decolorizer In Anchovy Oil, Li Wen, Yu Jun, Xie Chenwei, Tao Ningping
Food and Machinery
Objective: This study aimed to improve the separation efficiency of decolorizing agent and fish oil, and ensure high decolorization rate at the same time. Methods: The optimum absorption wavelength of fish oil was measured by spectrophotometer. Magnesium silicate was mixed with activated clay into compound decolorizers, and was used to evaluate the decolorization rate and filtration speed. The decolorization parameters of anchovy oil were optimized by single factor experiment and response surface experiment. The oil absorption rate and fish oil recovery rate of decolorizing agent were calculated. The decolorization and filter aid effect of decolorizing agent were verified through the …
Effects Of Plant Extract And Betel Nut On Acute Inflammation In Rats, Song Xiaohui, Zhu Junding, Li Zhi, Ma Chaoyang, Wang Hongxin
Effects Of Plant Extract And Betel Nut On Acute Inflammation In Rats, Song Xiaohui, Zhu Junding, Li Zhi, Ma Chaoyang, Wang Hongxin
Food and Machinery
Objective: This study aimed to reduce inflammation effect caused by long-term and large amount of betel nut chewing. Methods: Natural plant extracts with anti-inflammatory effects were added to betel nut in order to reduce the inflammatory damage. Glycyrrhiza uralensis fisch, radix platycodi and loquat leaf were used to treat rats with areca nut for 28 days. Body weight, organ coefficient, swelling rate of plantar in 6 hours, levels of inflammatory factors, and mediators were compared. Results: The addition of high-dose natural plant extract significantly reduced the production of prostaglandin E2 (PGE2), malondialdehyde (MDA), and nitric oxide (NO) …
Screening Of Autochthonouslactic Acid Bacteria And Optimization Of Fermentation Process In Low-Salt Zhayu Of Red Rice, Xu Dongmei, Liu Yongle, Li Xianghong, Wang Faxiang, Huang Yiqun, Ma Xiayin
Screening Of Autochthonouslactic Acid Bacteria And Optimization Of Fermentation Process In Low-Salt Zhayu Of Red Rice, Xu Dongmei, Liu Yongle, Li Xianghong, Wang Faxiang, Huang Yiqun, Ma Xiayin
Food and Machinery
Objective: To solve the problems of an uncertain fermentation process, a long fermentation period, and the unstable quality of traditional naturally fermented preserved fish. Methods: The lactic acid bacteria were isolated from low-salt preserved red fish, and the inhibition ability, salt tolerance, and acid production ability of the strains were investigated. The lactic acid bacteria suitable for fermentation were screened out, and the fermentation of preserved red fish was intensified by inoculation. The amount of red rice flour added, the amount of salt added during curing, and the fermentation temperature were optimized in the fermentation process. Results: There were 22 …
Fruit Identification Using Improved Faster R-Cnn Model, Jian Yanping, Sang Yanli, Li Yueru
Fruit Identification Using Improved Faster R-Cnn Model, Jian Yanping, Sang Yanli, Li Yueru
Food and Machinery
Objective: To improve the identification accuracy of fruit categories. Methods: An identification method for fruit categories was established based on an improved Faster regional convolutional neural network （Faster R-CNN） model. Firstly, the regularization method was used to attenuate the weight of some high-dimensional parameters to effectively solve the over-fitting problem that may occur in the training process. Then, two loss functions, a likelihood function and a regularization function, were added to the Faster R-CNN framework to optimize the convolution layer and the pooling layer. Additionally, the least square method was utilized to solve the objective function of fruit recognition. Finally, …
Research On Moulded Peanut Recognition Technology Based On Deep Learning, Wang Weina, Xu Shiwei, Deng Qinbo, Li Bo
Research On Moulded Peanut Recognition Technology Based On Deep Learning, Wang Weina, Xu Shiwei, Deng Qinbo, Li Bo
Food and Machinery
Objective: To identify mouldy peanuts in a fast and non-destructive way and improve the identification efficiency. Methods: Collected hyperspectral peanut data using a spectrometer, identify moldy peanuts using deep learning technology, and established a Hypernet PRMF model, which was compared with Deeplab v3+, Segnet, Unet, and Hypernet as control models. Integrated the proposed peanut recognition index into hyperspectral images as data feature pre extraction. Simultaneously integrating the constructed multi feature fusion blocks into the control model to improve the recognition efficiency of moldy peanuts. Results: The average pixel accuracy of all models exceeded 87%. the Hypernet-PRMF model had the highest …
Study On Flash Extraction Technology And Antioxidant Activity Of Polysaccharides From Fresh Lentinus Edodes Stalk, Shi Guoqing, Yang Linxiao, Li Meijuan, Kong Na, Jia Huanhuan, Shi Li
Study On Flash Extraction Technology And Antioxidant Activity Of Polysaccharides From Fresh Lentinus Edodes Stalk, Shi Guoqing, Yang Linxiao, Li Meijuan, Kong Na, Jia Huanhuan, Shi Li
Food and Machinery
Objective: Develop the industrial production of Lentinus edodes stalk polysaccharides. Methods: Using the yield of polysaccharides as an indicator, uniform design experiments were used to optimize the extraction process parameters. Four methods were used to determine the antioxidant activity of polysaccharides and compared with the traditional hot water extraction method. Results: The optimal process conditions for the flash-assisted extraction of Lentinus edodes stalk polysaccharides were as follows: flash extraction time 120 s, ratio of liquid to material 40∶1 （mL/g）, hot water extraction time 105min, temperature 50 ℃, extraction twice. Under these conditions, the yield of polysaccharides was （5.03±0.22）%, which was …
Experimental Study On The Assisted Hypolipidemic Function Of The Mixture Between Hemp Seed Oil And Algae Oil In The Human Body, Chen Zehua, Li Hongying, Zhou Yong, Li Wenzhi
Experimental Study On The Assisted Hypolipidemic Function Of The Mixture Between Hemp Seed Oil And Algae Oil In The Human Body, Chen Zehua, Li Hongying, Zhou Yong, Li Wenzhi
Food and Machinery
Objective： To study the effect of hemp seed and algal oil mixture in lowering blood lipids, and provide the theoretical basis for the utilization of hemp seed and algal oil mixture in food. Methods: 113 hyperlipidemia adult volunteers were selected and randomly divided into two groups, namely the experiment group and the control group. The subjects in the experiment group were given gelatinized confections for 90 days, while subjects in the control group were given a placebo. The levels of Serum total cholesterol(TC), Triglyceride(TG), High-density lipoprotein cholesterol(HDL-C), Low-density lipoprotein cholesterol(LDL-C)and physiological and biochemical parameters were measured before and after trial. …
Application Of Acanthopanax Senticosus In Functional Food In China, Yu Chunmiao, Liao Xian, Yu Miaomiao, Guo Lidong, Yu Donghua
Application Of Acanthopanax Senticosus In Functional Food In China, Yu Chunmiao, Liao Xian, Yu Miaomiao, Guo Lidong, Yu Donghua
Food and Machinery
This review mainly expounds the basis and application status of Acanthopanax senticosus in Chinese health food, summarizes the research progress related to its health function, and looks forward to its future development direction.
Advances In The Detection Of Water Content Of Plant-Based Food Materials, Wang Lejun, Xing Youcheng, Niu Yanli, Chen Kai, Jiang Fatang
Advances In The Detection Of Water Content Of Plant-Based Food Materials, Wang Lejun, Xing Youcheng, Niu Yanli, Chen Kai, Jiang Fatang
Food and Machinery
This reviewed summarized the research status of water content detection methods of plant-based food materials, analyzed the water content detection devices, advantages, disadvantages and applications, and discussed the application of water content detection in different types of plant-based food materials. The advantages of hot air drying, microwave method, Karl Fischer method, absolute dry nitrogen purge method, spectral technology and imaging technology were highlighted, and the future development direction of water content detection of plant-based food materials was prospected.
Application Progress Of Liquid Fermentation Products Of Edible And Medicinal Fungi In Food Industry, Yan Mengqiu, Liu Yanfang, Tang Chuanhong, Feng Jie, Zhang Jingsong
Application Progress Of Liquid Fermentation Products Of Edible And Medicinal Fungi In Food Industry, Yan Mengqiu, Liu Yanfang, Tang Chuanhong, Feng Jie, Zhang Jingsong
Food and Machinery
Edible and medicinal fungi are rich in various nutrients and active ingredients, and functional raw materials with stable quality and controllable yield can be obtained by liquid fermentation technology. This paper summarizes the application status of liquid fermentation technology of edible and medicinal fungi and the related regulations of liquid fermentation products of edible and medicinal fungi in food industry. With the improvement of regulations and popularization of liquid fermentation of edible and medicinal fungi in food industry, it is expected to have a bright future for related products development.
Preparation Of Losartan Loaded Starch Nanoparticles By High-Speed Shear-Inverse Miniemulsion Method, Duan Chao, Zhang Kun-Ming, Huang Yong-Chun, Zheng Jian-Bin, Tang Xiang-Yi
Preparation Of Losartan Loaded Starch Nanoparticles By High-Speed Shear-Inverse Miniemulsion Method, Duan Chao, Zhang Kun-Ming, Huang Yong-Chun, Zheng Jian-Bin, Tang Xiang-Yi
Food and Machinery
Objective: This study aimed to explore the feasibility of preparation of loaded losartan starch nanoparticles by high-speed shear-reverse microemulsion crosslinking. Methods: Using losartan as model drug and sodium trimetaphosphate as crosslinking agent, the effects of starch solution concentration, sodium trimetaphosphate addition amount, crosslinking time and shear rate on particle size and yield of starch nanoparticles were investigated. Optical micrography, infrared spectrometer and X-ray diffraction were used to characterize losartan loaded starch nanoparticles. Results: The optimal preparation process of nanoparticles was 15% starch solution concentration, 25% sodium trimetaphosphate, 3 h crosslinking time, 5 000 r/min shear rate. Under the control of …
Effects Of Three Dominant Bacteria From Natural Fermentation Broth On The Taste Quality Of Fresh Rice Noodles, Hu Zi-Bin, Yang Hai-Tao, Yuan Jie-Yao, Liu Yan-Lan, Yi Cui-Ping
Effects Of Three Dominant Bacteria From Natural Fermentation Broth On The Taste Quality Of Fresh Rice Noodles, Hu Zi-Bin, Yang Hai-Tao, Yuan Jie-Yao, Liu Yan-Lan, Yi Cui-Ping
Food and Machinery
Objective: To broaden the selection of strains for fermenting fresh rice noodle and develop the application of different strains in fresh rice noodle （FRN）. Methods: With gelatinization, texture, cooking stretching, electronic nose, electronic tongue and sensory evaluation as evaluation indexes, and L. fermentum FR-21, A. orientalis AO-21, L. plantarum YI-Y2013 and blank samples as influencing factors, the eating quality of FRN fermented by different strains was analyzed. Results: L. fermentum FR-21 fermentation improved the gelatinization indexes of indica rice flour, such as valley viscosity, disintegration value, final viscosity and retrogradation value, and reduced the texture viscosity of FRN, and improved …
Effects Of Oat Flour Content On Properties Of Potato And Oat Composite Dough, Zhang Xi, Wei Xin-Yu, Zhang Rui, Ren Guang-Yue
Effects Of Oat Flour Content On Properties Of Potato And Oat Composite Dough, Zhang Xi, Wei Xin-Yu, Zhang Rui, Ren Guang-Yue
Food and Machinery
Objective: This study aimed to investigate the effect of adding oat flour on the characteristics of potato-oat compound dough and determine the appropriate ratio of oat flour and potato. Methods: Five different ratios of oat flour (15%, 20%, 25%, 30% and 35%) were selected and the color difference, microstructure, textural properties, rheological properties and pasting properties of the oat-potato composite dough were measured and sensory evaluation was carried out. Results: With the increase of oat flour, the color of compound dough gradually changed to red and dark. The internal microstructure of the composite dough was getting closer and closer, and …
Fast Traceability Detection Of Astragalus Membranaceus Based On The Combination Of Electronic Tongue And Electronic Eye To Improve Mobilenetv3, Jin Xin-Ning, Liu Ming, Sang Heng-Liang, Ma Yun-Xia, Wang Zhi-Qiang
Fast Traceability Detection Of Astragalus Membranaceus Based On The Combination Of Electronic Tongue And Electronic Eye To Improve Mobilenetv3, Jin Xin-Ning, Liu Ming, Sang Heng-Liang, Ma Yun-Xia, Wang Zhi-Qiang
Food and Machinery
Objective: To realize the rapid traceability detection of Astragalus membranaceus from different origins. Methods: This study proposed a rapid detection method for the origin of Astragalus membranaceus based on the improved MobileNetv3 network based on the combination of electronic tongue and electronic eye. The electronic tongue and electronic eye were used to collect the one-dimensional fingerprint and two-dimensional appearance image information of different samples of Astragalus membranaceus. The Gramian Angular Field (GAF) was used to convert the one-dimensional electronic tongue signal into two-dimensional image information, retain the time series related features in the electronic tongue signal, and then fused …