Open Access. Powered by Scholars. Published by Universities.®

Food Processing Commons™

Open Access. Powered by Scholars. Published by Universities.®

2016

Discipline
Institution
Keyword
Publication
Publication Type

Articles 181 - 210 of 659

Full-Text Articles in Food Processing

Research On Minimalism And Style Characteristics Of Japanese Contemporary Food Packaging, Lin Haiyan Sep 2016

Research On Minimalism And Style Characteristics Of Japanese Contemporary Food Packaging, Lin Haiyan

Food and Machinery

Japanese Contemporary food packaging is featured by strong national characteristics and modern minimalism, recognized by designers and consumers, which is worthy of reference and learning. Through probing into the origins and historical contexts of minimalism in Japanese food packaging and by virtue of specific cases, this paper is aimed at expounding the minimalism of contemporary Japanese food packaging and gaining some enlightenment about Chinese food packaging designs from the law of parsimony.

Go to article

The Research Of The Packaging Design Process On Traditional Food, Tong Ling, Zhang Jian Sep 2016

The Research Of The Packaging Design Process On Traditional Food, Tong Ling, Zhang Jian

Food and Machinery

Analyzing and elaborating of the whole process of traditional food packaging design were reviewed. Our design conformed to the idea of green packaging and minimalism, as well as expressed both the traditional food culture and the design of industrialization circuit of the process. Moreover, the market position of traditional food was also analyzed. The traditional food was designed in accordance with the packaging style, material selection, structure optimization, visual language and so on. At the same time, we should implement and pay more attention to the packaging of traditional foods, and inherit the carrier function of traditional culture. We devoted …

Go to article

Safety, Interest And Humanity On Package Design Of Kids Food, Yang Ping Sep 2016

Safety, Interest And Humanity On Package Design Of Kids Food, Yang Ping

Food and Machinery

Safety, interest and humanity is the main value of children's food packaging design. However, the children's food packaging design still exists many problems, such as lacking of children’s angle of view, excessive pursuit of profits and ignore safety, can not correctly handle the relationship between the interest and the safety. it is necessary to take some valid measures, such as emphasizing the user experience, laying the safety in the first place, and the interesting ways on the basis of ensuring the safety, to ensure the realization of the corresponding value of children's food packaging design.

Go to article

Problems In The English Translation Of Food Packaging Text And Its Standardization, Gong Jianming Sep 2016

Problems In The English Translation Of Food Packaging Text And Its Standardization, Gong Jianming

Food and Machinery

The main problems existing in the process of English translation of Chinese food packaging text include mechanical translation, grammatical errors, literal translation, and the lack of understanding the culture of the exporting country, etc. It is necessary to pay enough attention to the standardization of English translation of food packaging text, including the basic word translation, grammatical norms and cultural background differences. This will help to provide practical solutions for improving the packaging translation of food enterprises in China.

Go to article

Effects Of Pre-Treatments On Storage Quality Of Blueberry, Zhang Haiwei, Zhang Xiaoqing, Zhang Yulu, Gao Xueling Sep 2016

Effects Of Pre-Treatments On Storage Quality Of Blueberry, Zhang Haiwei, Zhang Xiaoqing, Zhang Yulu, Gao Xueling

Food and Machinery

The effects of 60Co γ irradiation treatment, chlorine dioxide treatment, ozone gas treatment and pre-temperature treatment on the post-harvest quality of blueberry fruit at low temperature storage were investigated. In order to compare the effects of the four treatment methods on preserving blueberries physiological parameters such as fresh rate, weight loss rate, soluble solid content (SSC), value of chromatic aberration, polyphenol oxidase (PPO) were monitored periodically. The results showed that all of those four treatments can enhance the storage quality of blueberries in different degrees, and irradiation treatment show the best result in storage. It can significantly keep fresh …

Go to article

Changes In Nitrite Contents And Antioxidant Properties Of Cowpeas Processed By Different Cooking Methods During Refrigerated Storage, Liu Danwen, Huang Shirong, Ge Du, Liu Bin Sep 2016

Changes In Nitrite Contents And Antioxidant Properties Of Cowpeas Processed By Different Cooking Methods During Refrigerated Storage, Liu Danwen, Huang Shirong, Ge Du, Liu Bin

Food and Machinery

Changes in nitrite contents and antioxidant properties of cowpeas processed by three cooking methods (boiling, steaming and frying) during 4 ℃ storage were investigated. The polyphenol content and antioxidant activity of extracts from different treated cowpeas were determined by Folin-Ciocalteu assay and TEAC assay, respectively. Results showed that the different cooked cowpeas had significantly higher nitrite contents than the raw cowpeas. The nitrite contents in all the samples increased at first and then decreased during storage, with the highest contents being obtained at 3 days of storage. The boiled cowpeas had significantly higher nitrite content than the other processed cowpeas …

Go to article

Effect Of Chitosan Coating On The Quality Of Wulong Loin Jujube Fruit During Storage, Cheng Hong, Wu Xiyu, Xu Dan, Liu Xing Sep 2016

Effect Of Chitosan Coating On The Quality Of Wulong Loin Jujube Fruit During Storage, Cheng Hong, Wu Xiyu, Xu Dan, Liu Xing

Food and Machinery

As a local fresh jujube species in Chongqing, Wulong loin jujube has high nutritional value and excellent flavor. But the storage period of Wulong loin jujube was very short, and this was the reason why its industry development was hindered the development. In this study, fresh Wulong loin jujubes were coated with chitosan at different concentrations (1.0%, 1.4%, and 1.6%), and then they were stored at （1±0.5） ℃ with 90% relative humidity to examine the preservation effects of chitosan coating. The results showed that the dosages of 1.4% chitosan coating could delay the reductions of firmness, and Vc and the …

Go to article

Analyses Of Formation Condition And Composition Of Candied Sweet Potato White Spot, Chen Jingping, Wang Keqin, Wu Xiaofen, Chen Liang, Hu Die, Qi Hui Sep 2016

Analyses Of Formation Condition And Composition Of Candied Sweet Potato White Spot, Chen Jingping, Wang Keqin, Wu Xiaofen, Chen Liang, Hu Die, Qi Hui

Food and Machinery

In order to explore chemical composition and the causes of candied sweet potato white spot under different conditions, the composition were analyzed by scanning electron microscopy, fourier transform infrared spectroscopy and ion chromatography, and the case of produced white spot of candied sweet potato in different storage were also studied. The results showed that the reducing sugar and total sugar contents of candied sweet potato white spot were 636.76 mg/g and 961.34 mg/g, respectively. Mainly the sugar composed of galactose, glucose, fructose and galacturonic acid. After storage 150 d at 25 ℃, it was found that nitrogen packing most conducive …

Go to article

Mechanism And Inhibitory Effect Of P-Hydroxybenzoic Acid On Anthracnose In Postharvest Citrus, Huang Xiaolan, Ge Zhixing, Wang Rikui, He Mingyang, Han Leng, Zhou Lian Sep 2016

Mechanism And Inhibitory Effect Of P-Hydroxybenzoic Acid On Anthracnose In Postharvest Citrus, Huang Xiaolan, Ge Zhixing, Wang Rikui, He Mingyang, Han Leng, Zhou Lian

Food and Machinery

To explore the antifungal activity and potential mechanism of p-Hydroxybenzoic acid against Colletotrichum gloeosporioides in postharvest Citrus. The addition of p-HBA in-vitro and in-vivo was conducted to test the inhibitory effect. Dynamic changes of peroxidase (POD), polyphenoloxidase(PPO), Superoxide Dismutase (SOD), Ammonia-lyase (PAL)activity and the content of Malondialdehyde(MDA) with different treatment was studied in postharvest citrus. p-HBA displayed strong antifungal activity to C.gloeosporioides，when the concentration was higher, the effect was increased. The value of EC50 is 0.056 mg/mL. The activities of PPO, POD, SOD and PAL were increased when inoculated with p-HBA and C.gloeosporioides, while the content of MDA was …

Go to article

Study On Inhibiting Effect On Egg Hatching In Grain Storage By Using Microwave Irradiation, Liu Jinguang, Xiong Xubo, Wang Shiqing, Zhang Yan, Jiang Wenli Sep 2016

Study On Inhibiting Effect On Egg Hatching In Grain Storage By Using Microwave Irradiation, Liu Jinguang, Xiong Xubo, Wang Shiqing, Zhang Yan, Jiang Wenli

Food and Machinery

In order to solve the pollution problems of chemical fumigation pest which commonly used in grain storage currently, based on the principle of thermal physics, microwave irradiation was used to inhibit egg hatching in grain. Through changing the microwave power and irradiation time, the relationship between the factors including microwave properties, grain temperature and grain vigor, and hatchability of eggs were found. The results showed that the effect depth of microwave was 7-10 cm, and the best time of irradiation was 90 s at 1 kW and 60 s at 2 kW, with no change on the grain appearance. Moreover, …

Go to article

Design And Energy-Saving Effect Analysis Of Intelligent Fresh-Keeping System Of Puree Draft Beer, Duan Lian, Han Jitian, Huang Huaqi, Cheng Xianyao, Song Bo, Guo Fangquan, Xu Zaixian Sep 2016

Design And Energy-Saving Effect Analysis Of Intelligent Fresh-Keeping System Of Puree Draft Beer, Duan Lian, Han Jitian, Huang Huaqi, Cheng Xianyao, Song Bo, Guo Fangquan, Xu Zaixian

Food and Machinery

The design procedures for the intelligent fresh-keeping system of puree draft beer, including the cylinder body, refrigeration, gas supplying, and intelligent control units were present in this study. The system we designed here could greatly prolong the preservation time and ensure the quality of puree draft beer. The performance of the system was evaluated along with the analysis of energy-saving effect.

Go to article

Optimization On Ultrasonic-Microwave Combined Extraction Of Gypenosides And Synergetic Effect Analysis, Cheng Yiqun, Zhang Fan, Zhou Shoubiao, He Rongrong, Ji Hangyan, Huang Yi, Ji Yali, Chen Chunhua Sep 2016

Optimization On Ultrasonic-Microwave Combined Extraction Of Gypenosides And Synergetic Effect Analysis, Cheng Yiqun, Zhang Fan, Zhou Shoubiao, He Rongrong, Ji Hangyan, Huang Yi, Ji Yali, Chen Chunhua

Food and Machinery

Optimization on ultrasonic-microwave combined extraction of gypenosides, and the analysis on the synergistic effect between ultrasonic and microwave, were studied. The optimal extraction condition of gypenosides was obtained by response surface methodology. Four factors effect on the yield of gypenosides such as microwave power, microwave processing time, extraction temperature and extraction time were investigated. The synergistic effect of ultrasonic and microwave was analyzed by the yield of gypenosides under different extraction conditions. The optimal extraction condition of gypenosides by ultrasonic-microwave was ultrasonic open (50 W), microwave power at 613 W, microwave processing for 145 s, extraction temperature at 62.0 ℃, …

Go to article

Effect Of Water Extract From Flos Chrysanthemi Indici On Heat Tolerance Of Drosophila Melanogaster, Zheng Yixin, Li Yijun, Lin Pu, Kong Xiangjia, Xie Yong Sep 2016

Effect Of Water Extract From Flos Chrysanthemi Indici On Heat Tolerance Of Drosophila Melanogaster, Zheng Yixin, Li Yijun, Lin Pu, Kong Xiangjia, Xie Yong

Food and Machinery

In order to investigate the effect of water extract from Flos Chrysanthemi Indici (WE-FCI) on the heat tolerance of organism, drosophila melanogaster was feed with 1%, 3%, 5%, 7% WE-FCI, respectively, to conduct heat exposure test and heat acclimatization test. The results showed: In heat exposure test, WE-FCI could significantly prolong the median lethal time (LT50)、the average survival time (T)and the maximum survival time (Tmax) of female drosophila melanogaster, which were compared to HE-control group; When the concentration of WE-FCI was ≥3%, it would improve the heat tolerance of male drosophila melanogaster. Under heat acclimatization …

Go to article

The Study Of Rough Flavones Components Extracted From The Rape Bee Pollen, Wang Mansheng, Zeng Xinan, Xiong Xiayu, Dai Qiuzhong Sep 2016

The Study Of Rough Flavones Components Extracted From The Rape Bee Pollen, Wang Mansheng, Zeng Xinan, Xiong Xiayu, Dai Qiuzhong

Food and Machinery

In order to clarify the flavonoids compositions of rape bee pollen and evaluate the assisted extraction effect for pulsed electric field (PEF), the ethanol extract of rape bee pollen and its acidolysis component were analyzed in detail by the method of TLC—DPPH and HPLC in this paper. The results showed that the quercetin and kaempferol in the ethanol extract of rape bee pollen could not be detected for their low contents. However, a large number of quercetin and kaempferol were generated after the acidolysis of ethanol extract, and this implied that the flavonoids compositions of rape bee pollen mainly existed …

Go to article

Optimization On Ultrasound-Assisted Extraction Process Of Crude Polysaccharide From Bulbil, Ren Jiali, Huang Rengui, Li Zhonghai Sep 2016

Optimization On Ultrasound-Assisted Extraction Process Of Crude Polysaccharide From Bulbil, Ren Jiali, Huang Rengui, Li Zhonghai

Food and Machinery

Response surface analysis was proposed to optimize the ultrasound-assisted extraction process of crude polysaccharides from bulbils. The effects of solid-liquid ratio, ultrasonic power and extraction time on crude polysaccharide yield were investigated by single factor experiments. Response surface analysis was carried out by using the crude polysaccharide yield as response value and the box Behnken method to design the experiments. The optimum extraction conditions were obtained as follows: solid-liquid ratio, 18∶1 (mL/g), ultrasonic power, 760 W; extraction time, 23 min and the crude polysaccharides yield could be up to 60.68%, which agreed with the predicted value (the relative error is …

Go to article

Optimization Of Microwave-Assisted Extraction Of Polysaccharide From Fortunella Margarita (Lour.) Swingle And Its Antibacterial Effect, Zeng Hongliang, Huang Cancan, Chang Qing, Xu Wenyan, Zhang Yi, Zheng Baodong Sep 2016

Optimization Of Microwave-Assisted Extraction Of Polysaccharide From Fortunella Margarita (Lour.) Swingle And Its Antibacterial Effect, Zeng Hongliang, Huang Cancan, Chang Qing, Xu Wenyan, Zhang Yi, Zheng Baodong

Food and Machinery

In order to investigate the optimum technology of microwave-assisted extraction of polysaccharide from Fortunella margarita (Lour.) Swingle and its antibacterial abilities, the effects of single factors on the yield of polysaccharide were evaluated in this paper. On the basis of these single factor experiments, the extraction technology was optimized by response surface methodology, and then its antibacterial effect was studied. The results showed that the optimum technology conditions were as follows: microwave power of 460 W, microwave time of 8.4 min, ratio of water volume to raw material weight (W/M ratio) of 38 mL/g and particle size of 60 mesh …

Go to article

Optimization Of Ultrasonic Assisted Cellulase Extraction Process Of Pleurotus Ostreatus Polysaccharide By Uniform Design, Zhang Xiao, Zhu Caiping, Deng Hong, Li Yun, Zhang Yang, Hu Changyao Sep 2016

Optimization Of Ultrasonic Assisted Cellulase Extraction Process Of Pleurotus Ostreatus Polysaccharide By Uniform Design, Zhang Xiao, Zhu Caiping, Deng Hong, Li Yun, Zhang Yang, Hu Changyao

Food and Machinery

The Ultraction-cellulase synergistic extraction process of pleurotus ostreatus polysaccharide (POP) was optimized by uniform design method. Extraction temperature, pH, solvent/material ratio, cellulase dosage, enzymolysis time, ultrasonic power and ultrasonic time were selected to carry out the single factor tests. According to the experimental results, better levels of these factors were chosen to implement the U18 (95×62) mixed uniform design experiment to optimize the technology. The effects of the seven single factors as well as their interactions on the POP yield were investigated. The optimal process parameters were predicted and verified by using regression analysis. The …

Go to article

The Optimization Of Ultrasonic Assisted Extraction Of Pigment From Peanut Skin, Luo Xuan, He Jing Sep 2016

The Optimization Of Ultrasonic Assisted Extraction Of Pigment From Peanut Skin, Luo Xuan, He Jing

Food and Machinery

Using the response surface method, the process conditions of ultrasonic-asssisted extraction peanut red pigment from the peanuts red skin was optimized. Based on the single factor experiment, Plackett-Burman experiment design and the steepest ascent experiment, with peanut red pigment comprehensive extraction effect value as a response, using the response surface method studied the factors and their interactions of peanuts red pigment extraction effect, the prediction model was established. The results showed that the optimun conditions for ultrasonic assisted extraction of peanut red pigment are as follows: ethanol as solvent, ethanol concentration 68%, solid-liquid ratio 1∶30 (g/mL), working at 55 ℃ …

Go to article

Optimization On Ultrasound-Assisted Extraction Of Polyphenols From Red-Flesh Apple By Response Surface Methodology, Qi Na, Li Han, Zhang Zhiyu, Deng Hong, Hu Yan, Guo Yurong, Meng Yonghong Sep 2016

Optimization On Ultrasound-Assisted Extraction Of Polyphenols From Red-Flesh Apple By Response Surface Methodology, Qi Na, Li Han, Zhang Zhiyu, Deng Hong, Hu Yan, Guo Yurong, Meng Yonghong

Food and Machinery

[Objective] Response surface methodology was used to optimize the extraction process condition of polyphenols from red-flesh apple with ultrasonic assistance. [Method] Using the red-flesh apple of XINJIANG as material, on the basis of single-factor experiment, four factors, inclouding extraction time, ultrasonic power, extraction temperature and ratio of material-to-liquid were chosed to design the experiment with response surface method. With Box-Behnken design and response surface analysis, the optimum extracting conditions of polyphenols from red-flesh apple were determined. [Result] The optimal process parameters of polyphenol extraction were determined and they were as follows: extraction time and temperature were 20 min and 62 …

Go to article

Influence Of Enzymatic Extrusion Of Corn Starch On Preparation Of Isomalto-Oligosaccharides, Ge Jie, Wu Chunsen, Wang Ying, Wang Ren, Jin Zhengyu, Xu Xueming, Jiao Aiquan, Zhou Xing Sep 2016

Influence Of Enzymatic Extrusion Of Corn Starch On Preparation Of Isomalto-Oligosaccharides, Ge Jie, Wu Chunsen, Wang Ying, Wang Ren, Jin Zhengyu, Xu Xueming, Jiao Aiquan, Zhou Xing

Food and Machinery

The treatment of corn starch by adding enzyme extrusion technology as material to produce isomalto-oligosaccharide. With the sum content of isomaltose (IG2), panose (P) and maltotriose (IG3) as the yield index of isomalto-oligosaccharide, the parameters were optimized by orthogonal experiment, and the optimum processes for production of ismalto-oligosaccharide from corn starch with enzymatic extrusion were as followed: the extrusion temperature 95 ℃, the water content 45%, and the amount of enzyme 0.8%. And the yield of the ismalto-oligosaccharide with the highest yield could reach over 35%.

Go to article

Preparation And Characters Of Edible Film From Soy Protein Isolate, Dong Zeng, Sun Pengpeng, Wang Haichao, Gao Guizhen, Cao Wengen Sep 2016

Preparation And Characters Of Edible Film From Soy Protein Isolate, Dong Zeng, Sun Pengpeng, Wang Haichao, Gao Guizhen, Cao Wengen

Food and Machinery

The new biomaterials were produced by soy protein isolate (SPI) as base material. The effects of film property such as film integrity, thickness, light transmittance, water soluble, water vapor permeability (WVP) and oil permeability (PO) were investigated by film forming conditions included SPI content, ethanol content, plasticizer (glycerol), reducing agents (Na2SO3), temperature, pH value of film-forming reagent and medium. With more addition of SPI concentration between 2% to 6%, it was more likely to form film, while the thickness, WVP, and PO of films increased and the film became dark. With no more than 2% addition …

Go to article

Effect Of Different Drying Methods On Sensory Quality Of Upper Flue-Cured Tobacco Leaves, Li Dan, Li Huanwei, Zhao Reifeng, Ye Rongfei, Luo Fuming Sep 2016

Effect Of Different Drying Methods On Sensory Quality Of Upper Flue-Cured Tobacco Leaves, Li Dan, Li Huanwei, Zhao Reifeng, Ye Rongfei, Luo Fuming

Food and Machinery

Effects of five different drying methods on sensory quality of upper flue-cured tobacco leaves were investigated. The flavor notes, aroma characteristics, smoke characteristics and taste characteristics (containing 21 subindices) of cigarette were measured. The positive and negative indicators were also analyzed to evaluate the sensory quality of upper flue-cured tobacco leaves with different drying methods. The results indicated that (1) casing proeess could significantly improve the sensory quality of upper flue-cured tobacco leaves; (2) The sensory quality subindices of upper flue-cured tobacco leaves significantly affected by drying method, partially relating to the pretreatment intensity and process complexity. The drum drying …

Go to article

Functional Analysis And Evaluation On Commercially Available Enzyme Food, Zhang Si, Wang Lei, Zhang Zhixu, Yang Jiguo, Ren Jie, Liu Dongbo Sep 2016

Functional Analysis And Evaluation On Commercially Available Enzyme Food, Zhang Si, Wang Lei, Zhang Zhixu, Yang Jiguo, Ren Jie, Liu Dongbo

Food and Machinery

UV spectrophotometric, titration and HPLC method were used to test the scavenging ability of DPPH, superoxide anion and hydroxyl radical, the activities of lipase, amylase and the number of organic acid of 16 kinds of enzymes in market. Further, the corresponding evaluation system was established. The results showed that the enzymes have strong free radical scavenging ability, nearly 1~2 times of 20 μg/mL Vc, a certain lipase and amylase activity and 3~7 kinds of organic acids. Therefore, enzyme foods have good antioxidant capacity, digestive function and intestinal flora regulation.

Go to article

Study On Sourdough Bread, Wang Li, Yu Yafang, Qian Haifeng, Zhang Hui, Qi Xiguang Sep 2016

Study On Sourdough Bread, Wang Li, Yu Yafang, Qian Haifeng, Zhang Hui, Qi Xiguang

Food and Machinery

The sourdough and its main microorganism, together with the preparation technology, properties and research status of this kind of bread both domestic and overseas, were introduced in the paper, hoping to provide a new clue for its development and promotion. Finally, a possible development tendency of sourdough bread was also forecasted.

Go to article

Electronic Nose Technology And Its Application On Tea, Pan Yucheng, Song Lili, Ye Naixing, Pan Yuhua Sep 2016

Electronic Nose Technology And Its Application On Tea, Pan Yucheng, Song Lili, Ye Naixing, Pan Yuhua

Food and Machinery

The basic principle and structure of the electronic nose was introduced in this paper. Moreover, the application of electronic nose in the quality evaluation of tea, the classification of varieties, the detection of components etc were also reviewed. Finally, it was summarized that the problems existed in the application of electronic nose in tea, and then the future development direction was prospected for its in-depth study.

Go to article

Status Of Nondestructive Detection Methods On Chilled Pork Freshness And Prospect Of Thz Spectrum Inspection Technique, Qi Liang, Zhao Jie, Zhao Maocheng Sep 2016

Status Of Nondestructive Detection Methods On Chilled Pork Freshness And Prospect Of Thz Spectrum Inspection Technique, Qi Liang, Zhao Jie, Zhao Maocheng

Food and Machinery

This essay summarizes the application of visible/near infrared spectroscopy, electronic nose, electronic tongue, machine vision and multi-sensor fusion techniques in detecting chilled pork freshness rapidly and nondestructively. The feasibility of THz spectroscopy analysis method used in nondestructively detecting pork freshness attributes is predicted and analyzed by molecular spectroscopy combined with chemometrics.

Go to article

A Review About The Adsorption And Sustained Release Of Traditional Chinese Medicine Or Plant Active Components By Activated Carbon Nanoparticles, Zeng Zhaoyan, Li Xiangzhou, Zhang Sheng, Huang Dan Sep 2016

A Review About The Adsorption And Sustained Release Of Traditional Chinese Medicine Or Plant Active Components By Activated Carbon Nanoparticles, Zeng Zhaoyan, Li Xiangzhou, Zhang Sheng, Huang Dan

Food and Machinery

This review made a summary of the functions and types of activated carbon nanoparticles for sustained drug delivery system. The physical and chemical properties of activated carbon nanoparticles as the carrier of natural extractives and medicine were reviewed. The research progresses in activated carbon nanoparticles as the carrier of traditional Chinese medicine or natural extractives from plants have been summaried. The technical bottleneck in preparation and utilization of activated carbon nanoparticles as the active ingredient sustained-release were also analyzed.

Go to article

Innovative Path On Scientific English Teaching To Food Science Students Under The Framework Of Applied Talents Cultivation, Ren Wenlin Sep 2016

Innovative Path On Scientific English Teaching To Food Science Students Under The Framework Of Applied Talents Cultivation, Ren Wenlin

Food and Machinery

With the emphasis on the cultivation of applied talents and the rapid development of information technology and economic globalization, the scientific English teaching to food science students is facing the new challenge of our ages. To examine the current situation of scientific English teaching, there are still a lot of problems. The author suggests to improve awareness of the importance on the profession, ensure systematicness and advancement of teaching content, construct the learning mode of the scene type, introduce the multiple evaluation system as well as grasp the way and method of obtaining industry information and professional literature, to improve …

Go to article

Effect Of Anthocyanins From Blueberry On Primary Chicken Embryonic Fibroblast, Wang Dan, Huang Ziteng, Ma Yue, Zhao Xiaoyan Aug 2016

Effect Of Anthocyanins From Blueberry On Primary Chicken Embryonic Fibroblast, Wang Dan, Huang Ziteng, Ma Yue, Zhao Xiaoyan

Food and Machinery

The effect of blueberry anthocyanins on the growth of primary chicken embryonic was investigated fibroblast in this study. 21.34% of anthocyanins was used to The situation of cell growth was evaluate by optical microscope, cell counter, and MTT assays. We observed that 50-100 μg/mL was the optimal concentration, which had no cytotoxicity to primary chicken embryonic fibroblast. It would inhibit cell growth when the concentration was more than 100 μg/mL. The results of this study may provide the basis for further development of anthocyanins functional studies and give helpful information for preventing the virus which used primary chicken embryonic fibroblast …

Go to article

Synthesis And Characterization Of Brewer’S Grains Peptide With Α-Glucosidase Inhibitory Activity, Fang Yuwen, Wu Jinhong, Wang Zhengwu, Gan Li, He Jiajun, Chen Shanshan, Ma Hongcheng, Shi Haiming Aug 2016

Synthesis And Characterization Of Brewer’S Grains Peptide With Α-Glucosidase Inhibitory Activity, Fang Yuwen, Wu Jinhong, Wang Zhengwu, Gan Li, He Jiajun, Chen Shanshan, Ma Hongcheng, Shi Haiming

Food and Machinery

Brewer’s grains peptide SS-5(sequence: Ser-Pro-Asp-Arg-Ser) was synthesized by solid-phase synthesis with Fmoc protect group. Then the crude synthetic peptide was purified and desalted by HPLC, and as a result the purity was over 95%. The inhibitory activity of synthetic peptide SS-5 to α-glucosidase was detected, and the results showed that it was influenced by salt ionic concentration and the lower concentration presented higher inhibility. Furthermore, the interaction between synthetic peptide SS-5 and α-glucosidase was confirmed by circular dichroism spectrum(CD) and fluorescence quenching assays.. Therefore, a fast method of obtaining brewer’s grains peptide SS-5 with α-glucosidase inhibitory activity in quantity was …

Go to article

First Prev Next Last