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Food Processing Commons™

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2017

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Articles 271 - 300 of 586

Full-Text Articles in Food Processing

Design And Simulation Analysis For Double Globoidal Cam-Type Stepping Drive Manipulator, Ge Zhenghao, Shen Jiaojuan, Si Xianyong, Han Xiaoyu Jul 2017

Design And Simulation Analysis For Double Globoidal Cam-Type Stepping Drive Manipulator, Ge Zhenghao, Shen Jiaojuan, Si Xianyong, Han Xiaoyu

Food and Machinery

Based on the theory of globoidal cam mechanism, the double globoidal cam-type stepping-driven manipulator is designed to realize the step-by-step movement of the actuator output “lifting, forward, falling, retreating”. According to the target rotation of the robot output, design the motion cycle diagram. Finally, the kinematic simulation analysis based on ADAMS, the displacement of the actuator, the velocity, the acceleration curve and the curve of the collision force and the collision torque were analyzed by using Creo3.0 to build the digital prototype of the double globoidal cam-type stepping-driven manipulator . To verify the correctness of the design results.

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Finite Element Analysis And Cutting Method Of Apple Cutting Tool, Wu Xiaohua, Zhang Shuhui, Chen Janjun, Tan Zuojun Jul 2017

Finite Element Analysis And Cutting Method Of Apple Cutting Tool, Wu Xiaohua, Zhang Shuhui, Chen Janjun, Tan Zuojun

Food and Machinery

The different cutting methods can directly affect the quality of fruits and vegetables in cutting fruit and vegetable. The Elastic Modulus of the Fuji apples were measured by the compression experiment, and the physical model of the pulp was established. In this study, the finite element model of simulated cutting apple was established by Ansys-Workbench, and the maximum elastic strain and the maximum shear stress were also analyzed under different tool shape, wedge angle, and material, and the cutting speed. It was determined that the shape of the tool suitable for apple cutting was rectangular, the wedge angle is 11°～15°and …

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Design Of Control System For Multi-Functional Tea Packaging Machine Based On Tia Portal, Feng Huiping, Hu Yanan, Yan Chenyu, Li Minghui Jul 2017

Design Of Control System For Multi-Functional Tea Packaging Machine Based On Tia Portal, Feng Huiping, Hu Yanan, Yan Chenyu, Li Minghui

Food and Machinery

The multi-functional tea packing machine has the problems of poor packing, appearance folding and material burning and so on. The control system of tea packaging machine based on SIEMENS S7-1200 CPU and TIA Portal is developed. A seal temperature control system of multi-function packaging machine based on Fuzzy-PID control algorithm is designed. Firstly, the working principle, hardware selection and communication network configuration of multi-functional tea packing machine are introduced. Secondly, complete the hardware configuration of the packaging machine control system in the TIA Portal V13 environment and Fuzzy- PID control algorithm is implemented based on OPC technology. Finally, the man-machine …

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The Study On Dried-Nuts Point Stick Mechanism, Huang Jusheng, Liu Junan, Tang Huanqing Jul 2017

The Study On Dried-Nuts Point Stick Mechanism, Huang Jusheng, Liu Junan, Tang Huanqing

Food and Machinery

Dried-nuts point stick machine is composed of multi-free degree movement mechanisms, including the X, Y, and Z linear motion one, the arm pitching motion one, the matrix point stick one and the objective table rotation motion one. This structure was designed for dried-nuts adhesion to the surface of the various shape cakes with multi-angle. The matrix point stick mechanism (its key components) designed to be a 3×3 matrix point stick plate structure, and nine point stick heads with running independently were installed in a point stick disc in the matrix way, with the point stick function of multiple points meanwhile. …

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Experimental Study On Shelling Of A Kind Of Self-Designed And Manufactured Cashew Nut Sheller, Liu Yijun, Chen Min, Zhou Yande, Zhang Fan, Zhu Deming, Huang Maofang Jul 2017

Experimental Study On Shelling Of A Kind Of Self-Designed And Manufactured Cashew Nut Sheller, Liu Yijun, Chen Min, Zhou Yande, Zhang Fan, Zhu Deming, Huang Maofang

Food and Machinery

In order to improve the shelling effect of cashew husk machine, the factors including speed of shifting fruit, spring’s squeeze removing of the cutter device, the whole kernel rate, the sliding rate and the shedding rate during the shelling process were investigated. The results showed that shifting speed had a significant effect to shelling efficiency (including whole kernel, slide and shedding rates) (P＜0.01）, and the spring’s squeeze removing affected the whole kernel rate significantly (P＜0.01). However, no effect on sliding and shedding rates（P＞0.05）were found. The fruit position while it was feeding has a effect to whole kernel rate and sliding …

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Optimization On Key Parameters Of Tobacco Flexible Winnowing Machine, Kang Jinling, Wei Xiaoling, Wang Jiansheng, Xie Liujing, Tang Lintao, Huang Wenzhen Jul 2017

Optimization On Key Parameters Of Tobacco Flexible Winnowing Machine, Kang Jinling, Wei Xiaoling, Wang Jiansheng, Xie Liujing, Tang Lintao, Huang Wenzhen

Food and Machinery

Optimized the key technical parameters of the flexible winnowing machine, to improve the sign out rate and the product purity. By the significant analysis on the main process parameters of equipment, determined the main parameters which influence the whole factor test, and the application of response surface method was used to find the best control model. And applied the model to the actual production after validation, to determine the best parameter combination. Results: Among the three main parameters of flexible winnowing machine technology, for the wind speed, throttle opening and the frequency of needle roller, the wind speed and the …

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Food Packaging Defect Segmentation Based Opencv Method, Yang Yang, Xiang Huiyu, Leng Chongjie, Xue Zhen Jul 2017

Food Packaging Defect Segmentation Based Opencv Method, Yang Yang, Xiang Huiyu, Leng Chongjie, Xue Zhen

Food and Machinery

Assembly line detection more depend on the machine vision technology, and image segmentation is the key step in the detection. To solve the problem of slow speed and low accuracy of defects segmentation methods to the surface defects of food packing, proposed a segmenting method based on image difference and mathematical morphology in OpenCV. Firstly, compute the template image of the target image and filter them by a low pass filter. Secondly, differential operation is happened on the two pretreated images to obtain the differential image. Finally, using morphological opening operation to remove the noise on the difference image and …

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Study Onpackaging Design Of Modern Liquor Based On Characteristics Of Regional Culture, Wu Bin Jul 2017

Study Onpackaging Design Of Modern Liquor Based On Characteristics Of Regional Culture, Wu Bin

Food and Machinery

On the questions of unclear orientation of present liquor packaging design, and the phenomenon of brand characteristics weakened,this paper discussing the relationship between the regionality of liquor , characteristics of regional culture, and location of liquor packaging design. An idea of design development was proposed on the fusion of liquor packaging design with the regional culture.

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Study On Inhibition Kinetics Of Peroxidase From Lonicera Japonica Thunb, Luo Lei, Dong Jinlong, Zhu Wenxue, Xue Yihan Jul 2017

Study On Inhibition Kinetics Of Peroxidase From Lonicera Japonica Thunb, Luo Lei, Dong Jinlong, Zhu Wenxue, Xue Yihan

Food and Machinery

In order to purify honeysuckle peroxides and study the enzymatic properties and inhibition kinetics,DEAE cellulose DE-52 ion exchange chromatography was used for purification of peroxidase from Lonicera Japonica Thunb prepared preliminarily by three-phase partitioning. Two kinds of peroxidase, HSPⅠ（honeysuckle peroxidaseⅠ）and HSPⅡ（honeysuckle peroxidaseⅡ）, were purified,the specific activity were 3 312.3 U/mg and 564.8 U/mg respectively. The double substrate enzymatic reaction type was PingPong reaction analyzed by the reaction kinetics. Citric acid, Sodium metabisulfite showed irreversible inhibition to Lonicera Japonica Thunb peroxidase, L-cysteine showed reversible inhibition, and L-cysteine was a competitive inhibitor that the inhibition constant KI was 0.053 mmol/L.

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Stimulation And Theoretical Analysis Of Heat Transfer During The Freezing Process Simulation Of Beef, Tang Wan, Wang Jinfeng, Li Wenjun, Xie Jing Jul 2017

Stimulation And Theoretical Analysis Of Heat Transfer During The Freezing Process Simulation Of Beef, Tang Wan, Wang Jinfeng, Li Wenjun, Xie Jing

Food and Machinery

Freezing is recognized as one of the important technology in food preservation. Considering the change of physical characteristics in beef under the process of the freezing, the equivalent heat capacity method was utilized to process latent heat in phase change, and then the computational fluid dynamics (CFD) numerical simulation technology was applied to simulate the freezing process and establish the differential equations of three dimensional food freezing process. Through the numerical simulation of freezing time, the error between each experimental measuring point (T1, T2, T3, T4 and T5) value and simulation calculation of freezing time were detected to be 5.45%, …

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Effect Of Uv-C Treatment On Quality Of Blueberries Fruit In Low-Temperature Storage, Zhang Juhua, Li Gaoyang, Wang Wei, Lin Shuhua, Liu Wei, Tan Huan Jul 2017

Effect Of Uv-C Treatment On Quality Of Blueberries Fruit In Low-Temperature Storage, Zhang Juhua, Li Gaoyang, Wang Wei, Lin Shuhua, Liu Wei, Tan Huan

Food and Machinery

In order to develop green preservation technology of blueberry, Southern highbush blueberries were treated by using different doses of UV-C (1.0, 2.0, 4.0 kJ/m2), and storaged at (4±0.5) ℃, changes of the quality were measured every 7 d during storage period, control samples was untreated. The results showed that UV-C treatment had better effect on improving the storage quality of blueberry, and 2 kJ/m2 treatment was the best on preservation effect of blueberry, which can effectively inhibit weight loss and rotting of postharvest blueberry; when storaged for 35 days and compared to the control group, the weight …

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Effects Of Hypobaric And Refrigerated Preservation On Postharvest Quality Of Mango Fruit, Xie Jianhua, Ｗen Jianling, Zheng Junfeng, Guo Qiaoling, Pang Jie Jul 2017

Effects Of Hypobaric And Refrigerated Preservation On Postharvest Quality Of Mango Fruit, Xie Jianhua, Ｗen Jianling, Zheng Junfeng, Guo Qiaoling, Pang Jie

Food and Machinery

The effect of different hypobaric conditions on the storage quality of postharvest mangos with Tainong No. 1 is studied in this paper. The results showed that the hypobaric and refrigerated preservation technology could effectively slow down the reduction of titratable acid, VC and soluble solids content of the fruit, keep the hardness of mango, inhibit the yellowing of mango and the increasing of membrane permeability. The preservation effect of 3 kinds of pressure by comparison showed that the storage quality of mango under the 10 kPa and the 20 kPa was better than under the 30 kPa, the mango …

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Prediction Model For The Shelf-Life Of Ponkan Fruit Wine Based On Sensory And Physic-Chemical Indexes, Li Chong, Ma Chengjin, Yu Ji, Zou Haiying, Peng Zhenzhen Jul 2017

Prediction Model For The Shelf-Life Of Ponkan Fruit Wine Based On Sensory And Physic-Chemical Indexes, Li Chong, Ma Chengjin, Yu Ji, Zou Haiying, Peng Zhenzhen

Food and Machinery

According to the analysis of sensory, physic-chemical characteristics(VFA) and microbiological characteristics (total bacterial) for Ponkan fruit wine, using Weibull Hazard Analysis(WHA)，chemical reaction kinetic model and Arrhenius equation, the shelf-life prediction models were established under two different kinds of indexes, respectively. The results showed that the shelf-life end point under different storage temperature of 25,30,35 and 40 ℃ by the prediction model of sensory evaluation were 620, 436, 310 and 222 d, respectively, and the relative error was in the range of -5.48% to 5.52%. The predicted end points of the shelf-life under the evaluation index of volatile acid were 633, …

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Effects Of Trehalose On Quality Of Grass Carp Surimi During Frozen Storage, Su Zhao, Hu Qiang, Li Shuhong, Dan Jing, Li Meiliang, Lin Ling, Bai Zhizi, Yang Juan, Ke Qinqin Jul 2017

Effects Of Trehalose On Quality Of Grass Carp Surimi During Frozen Storage, Su Zhao, Hu Qiang, Li Shuhong, Dan Jing, Li Meiliang, Lin Ling, Bai Zhizi, Yang Juan, Ke Qinqin

Food and Machinery

This paper conducts a study of the inhibitory effect of trehalose on the protein denaturation of grass carp frozen surimi. At first, salt-soluble protein, total sulfhydryl, Ca2+-ATPase activity and carbonyl group were monitored during the frozen-storage period (12 weeks). When the addition of trehalose was 6%, the inhibitory effect on protein denaturation was the best. Then, the determination of structure characteristics of the group with the addition amount (6%) was conducted after surimi was frozen for six months. Results: the gel strength of the group with best addition amount reached 3 026 g·mm, much higher than the control …

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Study On Correlation Between Contents Of Active Substances And Antioxidant Activity In Different Varieties Of Aronia Melanocarpa, Liao Xia, Li Weizhou, Zheng Shaojie, Shi Fang, Ming Jian Jul 2017

Study On Correlation Between Contents Of Active Substances And Antioxidant Activity In Different Varieties Of Aronia Melanocarpa, Liao Xia, Li Weizhou, Zheng Shaojie, Shi Fang, Ming Jian

Food and Machinery

This study aimed to investigate the correlation between the content of active substances and antioxidant activity in three kinds of Aronia Melanocarpa. The total phenolic content was determined by Folin-Ciocalteu method, the anthocyanins content was determined by pH-different method, and the flavonoids was determined by Al(NO3)3-NaNO2 system method. Then, determining the DPPH＋· scavenging capacity, ABTS＋· scavenging capacity and reducing power of active substances. It was shown that the phenolic content ranged from 11.916 to 14.550 mg GAE/g·FW, which have the best antioxidant properties, the DPPH＋· scavenging capacity and ABTS …

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Extraction Of Polysaccharide From Germinated Brown Rice By Aqueous Two-Phase System And Research Of Its Antioxidant Activity, Liu Xiaofei, Wang Xin, Meng Qinghong, Zhang Yu, Gong Lili, Ma Yongqiang, Lu Shuwen Jul 2017

Extraction Of Polysaccharide From Germinated Brown Rice By Aqueous Two-Phase System And Research Of Its Antioxidant Activity, Liu Xiaofei, Wang Xin, Meng Qinghong, Zhang Yu, Gong Lili, Ma Yongqiang, Lu Shuwen

Food and Machinery

The polysaccharide was extracted by the ultrasonic-assisted aqueous two-phase technology from germinated brown rice. The phase separation ability of different in PEG/(NH4)2SO4 system was studied according to the polysaccharide yield. The yield of polysaccharide substance of germinated brown rice was determined by orthogonal experiment. The optimum process conditions were determined. Results were showed as follows: the mass fraction of PEG6000 was 15.7%, the mass fraction of ammonium sulfate was 14.8% and extraction time was 40 min. The yield of polysaccharide substance from germinated brown rice was 81.07% in the optimum conditions. Morever, the anti-oxidation of …

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Optimization Of Supercritical Co2 Extraction For Passion Fruit Seed Oil By Response Surface Methodology And Investigation Of Antioxidant Activities Of Extracted Oil In Vitro, Ma Jinkui, Li Ke, Wei Bingdun, Yao Ziting, Huang Xiaochen Jul 2017

Optimization Of Supercritical Co2 Extraction For Passion Fruit Seed Oil By Response Surface Methodology And Investigation Of Antioxidant Activities Of Extracted Oil In Vitro, Ma Jinkui, Li Ke, Wei Bingdun, Yao Ziting, Huang Xiaochen

Food and Machinery

The Box-Behnken design and response surface methodology (RSM) were employed to optimize the process parameters of supercritical carbon dioxide extraction of the passion fruit seed oil and the antioxidant activities of the extracts was also investigated in this study. Results obtained from the RSM showed that the optimum extraction process parameters within the experimental ranges would be the extraction temperature of 53.1 ℃, pressure of 33.9 MPa, and extraction time of 3.6 h. Under these conditions, the oil yield was 26.95%. The results of the antioxidant experimental also showed that the extracted oil have a potent reducing power and the …

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Analysis Of Essential Oil Extracted By Subcritical Fluid Extraction From Honeyorange Peel And Preparation Of Microemulsion, Zhan Shaoying, He Jingren, Chang Lingping, Sui Lushan, Yang Ning, He Yi, Jin Weiping Jul 2017

Analysis Of Essential Oil Extracted By Subcritical Fluid Extraction From Honeyorange Peel And Preparation Of Microemulsion, Zhan Shaoying, He Jingren, Chang Lingping, Sui Lushan, Yang Ning, He Yi, Jin Weiping

Food and Machinery

The essential oils of Yichang honeyorange peel were extracted by subcritical fluid extraction, and the headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) method was applied to analysis the volatile components and fatty acids. O/W-type essential oil microemulsion was prepared by using SE-15 as emulsifier to determine the optimum amount of emulsifier, optimum ratio of oil-to-water and optimum homogenization condition of emulsifier for stable microemulsion. The results showed that the yield of essential oil was 1% by subcritical fluid extraction. And the volatile components in essential oil were mainly composed of hydrocarbons compounds and acid compounds, accounting for 58.68% …

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Effects Of Extracts Of Ginseng Stems And Leaves On Type I Diabetic Mice Model, Shi Dejun, Yan Huan, Cui Qingmei, Qi Xin, Huang Min, Cui Chengbi Jul 2017

Effects Of Extracts Of Ginseng Stems And Leaves On Type I Diabetic Mice Model, Shi Dejun, Yan Huan, Cui Qingmei, Qi Xin, Huang Min, Cui Chengbi

Food and Machinery

In order to study the function effects of Panax ginseng stems and leaves extract on type I diabetic, 40 male CL grade Kunming mice were injected with STZ at 120 mg/kg body weight to induce type I diabetes mice model, and body weight and blood glucose were measured during the experiment. After 20 days’ test, blood serum was obtained by eye’s blood of mice and the total cholesterol(TC), triglyceride(TG), superoxide dismutase(SOD) and malondialdehyde(MDA) were all measured by kits. The results showed that the extract of ginseng stems and leaves at a certain dose can improve the antioxidant capacity of type …

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Effects Of Different Heat Treatment Onqualities Of Indicarice Grains And Semidry-Milled Rice Flours, Ren Mengying, Zhou Sumei, Tong Litao, Yi Cuiping Jul 2017

Effects Of Different Heat Treatment Onqualities Of Indicarice Grains And Semidry-Milled Rice Flours, Ren Mengying, Zhou Sumei, Tong Litao, Yi Cuiping

Food and Machinery

To investigate the influences of different heat treatment on attributes of Indica rice grains and semidry-milled rice flours, rice grain was treated with differen the attreatment.The relationship between the apparent cracks of rice grain and its moisture content were analyzed. And then made the semidry-milled rice flour after heat treatment of rice grains, the changes of microbial decomination, damaged starch content and whiteness in rice flours were determined.The results showed that the water content when the surface fissures of rice grains became increased was less than 8%. The semidry-milled rice flours after three heat treatment methods(60 ℃ 90 min, 120 …

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Technology Research On Intermittent Circulating For Paddy Drier Of Multi-Drying Layer In Batch, Liu Jue, Liu Qijue Jul 2017

Technology Research On Intermittent Circulating For Paddy Drier Of Multi-Drying Layer In Batch, Liu Jue, Liu Qijue

Food and Machinery

The ratio of effective volume between tempering layer and drying layer of traditional paddy dryer in batch was usually 4～8, and some problems such as power consumption and damaged paddy caused by moving parts were increased during continuous operation. Therefore, paddy dryer of multi-drying layer in batch was designed, which the ratio of effective volume between tempering layer and multi-drying layer was less than 1, and the technique of intermittent circulating combined static drying and cycle drying was applied. Spot testing has showed that the technique can reduce the power consumption by 40%, and cut down the damage rate of …

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Effect On Quality Of Rapeseed Treating By Hot Air-Microwave Drying, Liu Qing, Wu Meifang, Zhao Yuqiang, Wu Suxi, Yi Cuiping, Liu Ruixing, Shi Jianfang, Lou Zheng, Shao Guang Jul 2017

Effect On Quality Of Rapeseed Treating By Hot Air-Microwave Drying, Liu Qing, Wu Meifang, Zhao Yuqiang, Wu Suxi, Yi Cuiping, Liu Ruixing, Shi Jianfang, Lou Zheng, Shao Guang

Food and Machinery

By studying the effects of hot air, microwave and hot air-microwave on drying curve, acid value, peroxide valueand fatty acids of rapeseed, the optimum hot air-microwave dry processes under good qualities was obtained. And were as followed: hot air temperature 80 ℃, moisture content in transition point 15%, power of micriowave 500 W; by dring in 12 min/30 s, the moisture content decreased from 18% to 7.51% ,and the rapseed has low acid value and peroxide value, relatively high germination rate and the lowest erucic acid.

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Effects Of Different Softening Methods On Quality Of Edible Areca, Zhao Zhiyou, Chao Yuzhou, Yuan Sisong, Liu Yi, Xiao Dong, Xia Yanbin Jul 2017

Effects Of Different Softening Methods On Quality Of Edible Areca, Zhao Zhiyou, Chao Yuzhou, Yuan Sisong, Liu Yi, Xiao Dong, Xia Yanbin

Food and Machinery

7 kinds of methods, such as boiling, steaming, alkali, acid, microwave, enzyme and repeated freezing, were used to soft the edible areca. Comparing to the control group, studied the effects of different softening methods on chewiness, slagging, arecoline content, TPA test, five needles puncturing test and taste index of edible areca. Results: steaming (88.1 points), alkali (85.3 points) and microwave (83.2 points) had the highest chewiness score; control (84.7 points), boiling (80.7 points) and freezing (78.8 points) had the highest slaggingscore; control (4.90%), freezing (4.49%), alkali (4.17%) and acid (4.14%) had the higher content of arecoline; TPA result showed that …

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Research Progress Of Peony (Paeonia Suffruticosa Andr.) Flavonoids, Wang Hongxin, Wu Ying, Kou Xingran, Ma Chaoyang, Guo Xun, Huang Tie Jul 2017

Research Progress Of Peony (Paeonia Suffruticosa Andr.) Flavonoids, Wang Hongxin, Wu Ying, Kou Xingran, Ma Chaoyang, Guo Xun, Huang Tie

Food and Machinery

This review focused on the recent progress of peony (Paeonia suffruticosa Andr.) flavonoids. Extraction, separation, purification methods of peony flavonoids as well as their biological activities were summarized. An outlook on the peony flavonoids was also put forward for future research.

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Research Progress Of Chinese Multiple-Flavor Liquor, Cao Jing, Yu Yougui, Cao Zhihua, Zeng Hao Jul 2017

Research Progress Of Chinese Multiple-Flavor Liquor, Cao Jing, Yu Yougui, Cao Zhihua, Zeng Hao

Food and Machinery

The Origin of Chinese liquor flavor and the development of multiple-flavor liquors, as well as the relationship among the twelve kinds of them were summarized. The production process, technical characteristics, formation and flavoring compositions properties of the eight multiple-flavor liquors were reviewed in this study. Moreover, the development of multiple-flavor liquor was also proposed.

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Advances On Bioactive Compounds Of By Products From Hyriopsis Cumingii, Dong Ye, Yu Ting, Wang Jianhui, Wang Yunxiang, Fan Li, Wang He Jul 2017

Advances On Bioactive Compounds Of By Products From Hyriopsis Cumingii, Dong Ye, Yu Ting, Wang Jianhui, Wang Yunxiang, Fan Li, Wang He

Food and Machinery

Triangle pearl mussel (Hyriopsis cumingii) is a superior Chinese freshwater pearl mussel species. After harvesting the pearl from the mussel large quantities of by-products are generated as waste, which includes meat, mantle and mussel tears. However, it is known that processing by-products are rich sources of nutritional substances. The present study briefly analyzed the chemical composition and characterization of mussel by-products. Especially, this paper summarized the research progress of bioactive compounds from mussel by-products such as polysaccharide, protein and peptide. Future research prospects of bioactive compounds from mussel by-products are also outlined.

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Study On The Nano-Starch And Its Application In Food Industry, Chen Qijie, Zheng Xueming, Zhou Liling, Dong Xufang, Wang Jianhui Jul 2017

Study On The Nano-Starch And Its Application In Food Industry, Chen Qijie, Zheng Xueming, Zhou Liling, Dong Xufang, Wang Jianhui

Food and Machinery

Nano-starch has many excellent properties such as rich source, non-toxic, renewable, biodegradable and good biocompatibility, but also has the nano characteristics showing effects of the small and quantum size, surface and interface, and macroscopic quantum tunneling, which was widely used in food industry. The main aim of this review was to introduce preparation and modification methods, and physicochemical properties of nano-starch. Meantime, the application of nano-starch in food industry was also reviewed and prospected.

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Plant Anthocyanin Exert Antitumor Effect And Mechanism Of By Jnk Signaling Pathway, Zhi Qi, Li Fuxiang, Yang Yaxuan, Tian Yong, Tang Yu, Shi Fang, Ming Jian Jul 2017

Plant Anthocyanin Exert Antitumor Effect And Mechanism Of By Jnk Signaling Pathway, Zhi Qi, Li Fuxiang, Yang Yaxuan, Tian Yong, Tang Yu, Shi Fang, Ming Jian

Food and Machinery

JNK signaling pathway plays an important role in the pathogenesis and development of tumor. In this study, the composition and activation mechanism of JNK signaling pathway was reviewed. Moreover, the ability of inhibiting the proliferation, invasion and apoptosis of breast cancer, prostate cancer, liver cancer, etc by plant anthocyanin was summarized, in order to provide a certain basis for the application of plant anthocyanins in developing clinical medicine and drugs.

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Avoiding Common (Major And Minor) Canning Mistakes, Kathleen Riggs Jul 2017

Avoiding Common (Major And Minor) Canning Mistakes, Kathleen Riggs

All Current Publications

This publication gives tips on avoiding common canning mistakes.

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Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, Jennifer Mcgee Jul 2017

Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, Jennifer Mcgee

Journal of Law and Health

The National Bioengineered Food Disclosure Standard (the 'National Standard') was signed into law July 29, 2016. This Article analyzes the National Standard and posits that Vermont’s Act 120 was a more effective labeling law because it safeguarded consumer sovereignty. The State regulatory scheme in place prior to the passage of the National Standard satisfied consumer demand for disclosure while allowing for necessary experimentation with GMO labeling. Part I provides an overview of the current federal scheme regulating GMOs. Part II analyzes of the conflict surrounding GMOs and labeling. Given that analysis, Part III compares the disclosure requirement of the National …

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