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Articles 481 - 510 of 548
Full-Text Articles in Food Processing
Research On Performance Of Meat-Barbecue Furnace Based On Fluent Software, Lu Zhongming, Xu Shenglin
Research On Performance Of Meat-Barbecue Furnace Based On Fluent Software, Lu Zhongming, Xu Shenglin
Food and Machinery
To solve the problems of daily barbecue furnaces in the barbecue process, such as severe environmental pollution, great heat loss and inconvenient cleaning and carrying, the author designs a kind of portable barbecue furnace taking outdoor flat gas tank as heat source and combining infrared flameless burner with rotary barbecue grill. This paper introduces the structure and operation principles of the barbecue furnace, and uses FLUENT software to conduct a simulated analysis of the temperature field in the barbecue furnace. The results showed that the barbecue furnace has the reasonable temperature distribution in the overall structure; uniform air flow; the …
Design And Experimental Research Of High Clearance Universal Operation Chassis, Li Ze, Shi Yixin, Jiang Pin, Hu Wenwu, Lin Wei
Design And Experimental Research Of High Clearance Universal Operation Chassis, Li Ze, Shi Yixin, Jiang Pin, Hu Wenwu, Lin Wei
Food and Machinery
A high ground clearance hydraulic four-wheel drive universal operation chassis was designed. Through the preliminary survey data, the initial target value of the design was established, the structure of the chassis and hydraulic system were designed. Combined with the target value of performance parameter, the type of walking pump and walking motor was determined, and the finite element analysis of steering leg and frame structure design were completed. Based on that, the chassis was passed through the performance analysis to determine the relationship between the wheelbase, and the structural parameters. Finally, the prototype was tested and the pass test was …
Thermal Physical Property Calculation And Freezing Time Numerical Simulation Of Shrimp, Tang Wan, Xie Jing, Wang Jinfeng, Zhou Hongjian
Thermal Physical Property Calculation And Freezing Time Numerical Simulation Of Shrimp, Tang Wan, Xie Jing, Wang Jinfeng, Zhou Hongjian
Food and Machinery
Based on the thermal physical parameters of shrimp, the equivalent heat capacity method was used to process latent heat in phase change, the finite difference method was proposed for modeling irregular shrimp, and the freezing times of symmetrical section in the shrimp freezing layer from the refrigerator bottom with 15 mm, 50 mm and 100 mm upwards were predicted, which were also validated by experiments. Compared numerical simulation results with experimental verification, it could be found that the correlation coefficient between simulated freezing time and test time curve was 0.996, the maximum error in the section center of shrimp was …
Influence Of Air Supply Parameters On The Freezing Process Of Mashed Potatoes, Yue Zhankai, Wan Jinqing, Li Jianguo
Influence Of Air Supply Parameters On The Freezing Process Of Mashed Potatoes, Yue Zhankai, Wan Jinqing, Li Jianguo
Food and Machinery
In order to investigate the sensitivity of freezing time to air temperature and velocity, and analyze the variation of the freezing conditions and freezing time of mashed potatoes in different locations, a three-dimensional unsteady numerical model was established. According to the thermo-physical properties of mashed potatoes, the process of the temperature decreasing during freezing was simulated by Fluent. The unevenness of freezing conditions and time was obtained under different air velocity-inlet and temperature-inlet. The results showed that the change in the percentage of air temperature-inlet had a greater effect on freezing time than air velocity-inlet. With the increase of the …
Cryoprotective Effects On Yeast Of Enzymatic Hydrolysates From Silver Carp, Xiong Sijia, Wang Faxiang, Yu Jian, Li Xianghong, Wang Jianhui, Guo Xingxin, Liu Yongle
Cryoprotective Effects On Yeast Of Enzymatic Hydrolysates From Silver Carp, Xiong Sijia, Wang Faxiang, Yu Jian, Li Xianghong, Wang Jianhui, Guo Xingxin, Liu Yongle
Food and Machinery
It is of great significance to improve the quality of frozen dough by selecting yeast antifreeze. The enzymatic hydrolysates from silver carp were prepared by enzymolysis with protamex, and their degree of hydrolysis (%), composition and electrophoresis profiles were analyzed. Moreover, the effects of enzymolysis time and concentration of enzymatic hydrolysates on the survival rate of yeast were also investigated. The results showed that yeast had poor frost resistance, with only 0.69% of survival rate after the first freeze-thaw cycle. Components of hydrolysates prepared by enzymolysis for 15, 30, 60, 120, 240 min were similar, but the products of 15 …
Prediction Model Of Microbial Growth Based On Neural Network, Hou Qi, Liu Jing, Guan Xiao
Prediction Model Of Microbial Growth Based On Neural Network, Hou Qi, Liu Jing, Guan Xiao
Food and Machinery
Most of the existing predictive models are empirical models which contain too many parameters without biological explanations. In this study, a non-empirical growth prediction model based on neural network was proposed. A BP neural network secondary growth model was established by using Listeria monocytogenes as an example, using the temperature, pH value and Aw value of the experimental environment. The growth rate and double time of microbes were fitted in different environments. Subsequently, combining with the initial concentration of microorganisms, the primary model of microorganism growth with time was predicted. Finally, the growth data of Listeria monocytogenes were tested, and …
A New Algorithm For Fruit Feature Extraction Of Apple, Chen Qianhui, Wu Degang
A New Algorithm For Fruit Feature Extraction Of Apple, Chen Qianhui, Wu Degang
Food and Machinery
At present, the main algorithm used in feature extraction of apple is the traditional Hough algorithm. The algorithm has the disadvantages of complicated operation and poor real-time performance. In view of this situation, a new algorithm of apple fruit feature extraction is proposed in this paper. A sliding Gaussian template and apple image are convoluted to extract apple circles in this algorithm. Experiments and simulation results show that this method can achieve high accuracy of apple fruit detection under single, adjacent and overlapping conditions. In the case of a single apple, the detec-tion accuracy of apple fruit can reach 96.6%. …
Study On The Application Of Glycerol Monlaurate Microemulsion In Shredded Squid, Zhu Yazhu, Weng Peifang, Jiang Huazhen
Study On The Application Of Glycerol Monlaurate Microemulsion In Shredded Squid, Zhu Yazhu, Weng Peifang, Jiang Huazhen
Food and Machinery
The application of the glycerol monolaurate (GML) and glycerol monlaurate microemulsion (ME) in squid processing was studied. Effects of amounts and methods of ME addition on the preservation of squid shreds were investigated with the total number of colonies and sensory evaluation as the main evaluation index. The results showed that the effective bacteriostatic amount of GML monomer and ME was 0.50% and 1.00% (equivalent to GML monomer 0.12%) , respectively, in the processing of shredded squid, and the addition of two times seasoning was better than one seasoning. However, when the addition amount of GML monomer was more than …
Effect Of Poly (Ε-Caprolactone) Modified Atmosphere Packaging Film On Postharvest Quality Of Spinach, Cheng Peifang, Dong Tungalag, Chun Yan, Hu Jian, Yun Xueyan
Effect Of Poly (Ε-Caprolactone) Modified Atmosphere Packaging Film On Postharvest Quality Of Spinach, Cheng Peifang, Dong Tungalag, Chun Yan, Hu Jian, Yun Xueyan
Food and Machinery
In order to investigate the fresh-keeping effect of PCL modified atmosphere packaging film on spinach. The effects of unpacked, LDPE film（control）and PCL film packaging treatments on postharvest quality of spinach during storage at 4 ℃ were studied. The results indicated that compared with the control group of unpacked both of the packaging films could improve the postharvest quality of the spinach, and PCL packaging treatment group could be better in the development of initial atmosphere suitable for the storage of spinach. Moreover, PCL film was better in delaying the increase of weight loss ratio and inhibiting the degradation of chlorophyll …
Study On Effect Of Different Storage Temperatures On Ipomoea Aquatica, Yang Chong, Xie Jing
Study On Effect Of Different Storage Temperatures On Ipomoea Aquatica, Yang Chong, Xie Jing
Food and Machinery
The preservation effects of different storage temperatures (0，5，10，15 ℃) on ipomoea aquatica was studied on sensory evaluation, vitamin C, water migration by low-field nuclear magnetic resonance (LF-NMR) technique, etc.. The results show that the chilling injury happened easily under 0 ℃ cold store and senescence accelerated under 15 ℃. Under 5 ℃ and 10 ℃, the sensory quality, the content of chlorophyll, vitamin Cand other quality indexes of ipomoea aquaticawere maintained relatively well, and the quality above all maintained well for 8 d storage. Under 5 ℃, chilling injury happened at later storage (the tenth days later) and the quality …
Extract Of Volatile Oil And Antibacterial & Insecticidal Activity Of Large Red Algae Gracilaria Lemaneiformis, Wang Guorui, Pang Jinlong, Zhang Demeng, Li Fang
Extract Of Volatile Oil And Antibacterial & Insecticidal Activity Of Large Red Algae Gracilaria Lemaneiformis, Wang Guorui, Pang Jinlong, Zhang Demeng, Li Fang
Food and Machinery
The volatile oil of Gracilaria lemaneiformis was extracted by direct steam distillation and solvent extraction-steam distillation, meanwhile gas chromatography-mass spectrometry (GC-MS) and antibacterial & insecticidal activity were conducted. The GC-MS showed that compared with direct steam distillation extraction, in solvent extraction-steam distillation extraction the relative content of aldehyde compounds which has lower odor threshold is 0.20%, meanwhile the relative content of carboxylic acid and ester is 21.54% in solvent extraction-steam and distillation extraction. The antibacterial activity of volatile oil on 5 kinds of pathogens （Escherichia coli O157, Staphylococcus aureus, Salmonella enterica, Listeria monocytogenes, Vibrio parahemolyticus） is moderate, and the median …
Extraction And Antioxidant Activity Of Ursolic Acid From Amygdalus Communis L. Peel, Zhang Jun, Li Jin, Lu Haiying, Ma Xue
Extraction And Antioxidant Activity Of Ursolic Acid From Amygdalus Communis L. Peel, Zhang Jun, Li Jin, Lu Haiying, Ma Xue
Food and Machinery
Based on the results of single-factor experiments, orthogonal test of ursolic acid from Amygdalus communis L. peel were carried out to determine the optimum process parameters.The antioxidant activities were evaluated by the reducing power, DPPH free radical, hydroxyl free radical and hemolysis of mice red blood cells.The optimum extraction parameters were determined as follows: alcohol concentration 65%,extraction temperature 80 ℃; solid-to-solvent ratio 120 (g/mL); extraction time 1.5 h. Under these conditions, the experimental yield of ursolic acid was 2.89%. The concentration of ursolic acid was 0.1 mg/ml, ursolic acid of Amygdalus communis L. peel displayed a strong antioxidant activity, the …
Effect Of Preparation Technology On Quality And Aroma Components Of Chill Seed Oil, Zhen Runying, Shen Wenjiao, He Xinyi, Wang Haifeng, Liu Bin, Feng Changlu
Effect Of Preparation Technology On Quality And Aroma Components Of Chill Seed Oil, Zhen Runying, Shen Wenjiao, He Xinyi, Wang Haifeng, Liu Bin, Feng Changlu
Food and Machinery
The oxidation value, acid value, color, fatty acid composition, volatile substances were measured to choose the optimum process for the preparation of chilli seed oil. The effects of two kinds of methods, enzymatic hydrolysis-ethanol-assisted and normal-temperature extraction, on the quality and aroma components of chilli seed oil were compared. The results showed that the chilli seed oil obtained by two kinds of preparation methods was orange-yellow, the acid value was less than 4.0 mg/g, the peroxide value was less than 12 meq/kg. The capsaicin contents of chilli seed oil obtained by enzymatic hydrolysis-ethanol-assisted extraction and normal-temperature extraction were 1.46,and 0.54 …
Purification Technology Of Flavones From Vaccinium Bracteatum Thunb Leaves Using Macroporous Resin, Zhang Dejin, Chen Yiyong, Hu Yalin, Liu Xiang
Purification Technology Of Flavones From Vaccinium Bracteatum Thunb Leaves Using Macroporous Resin, Zhang Dejin, Chen Yiyong, Hu Yalin, Liu Xiang
Food and Machinery
In order to purify flavones from Vaccinium Bracteatum Thunb Leaves(VBTL) preliminarily, the static adsorption and desorption properties of four resins were compared. The purification technology of flavones from VBTL was investigated by dynamic adsorption and desorption experiments. The effect of sample concentration, loading sample volume, ethanol solution for desorption, flow rate of the eluent and volume of eluent on adsorption and desorption rate were studied. In addition, the purification effect was evaluated by removal rate of proteins and polysaccharides and HPLC. The results showed that NKA-II resin had a relatively high rate of adsorption and desorption as well as a …
Study On Microwave-Assisted Extraction Process For Polysaccharide From The Branches And Leaves In Chrysanthemum Indicum And Its Anti-Oxidant Activity, Liu Cunfang, Wu Rui, Zhao Hua, Tian Guanghui
Study On Microwave-Assisted Extraction Process For Polysaccharide From The Branches And Leaves In Chrysanthemum Indicum And Its Anti-Oxidant Activity, Liu Cunfang, Wu Rui, Zhao Hua, Tian Guanghui
Food and Machinery
The polysaccharide obtained from the branches and leaves of Chrysanthemum indicum was extracted by microwave assisted extraction after its powders decolorized and degreased, and then the polysaccharide extraction content was determined by phenol-sulfuric acid method. The extraction process of the polysaccharide was studied by single factor experiment which controlled liquid-solid ratio, extraction temperature, extraction time, and microwave power, and the orthogonal experiment was tested and based on single factor experiment, then determined the best extraction process. Those free radical cleared effects of its polysaccharide were tested by Fenton reaction and DPPH reaction. The results showed that the polysaccharide extraction content …
Research Progress On Detection Methods Of Food-Borne Bacteria Resistant Against Drugs, Zhang Kexin, Li Zhonghai, Ren Jiali
Research Progress On Detection Methods Of Food-Borne Bacteria Resistant Against Drugs, Zhang Kexin, Li Zhonghai, Ren Jiali
Food and Machinery
The current commonly used drug sensitivity test method such as diffusion method, dilution method and Etest method, as well as new methods including molecular biology and electrochemical method were summarized in this article. We briefly analyzed the principles, characteristics and limitations of the above methods. Future development direction and research trend of food-borne bacterial susceptibility testing methods had also been presented, which provided a reference for the development of new antimicrobial susceptibility test method.
Research Progress In Monosaccharide Detection By High Performance Liquid Chromatography, Saimaiti Reziwanguli, Chen Shien, Gao Dandan, Wu Zhongyong, Che Minna, Li Mingsheng
Research Progress In Monosaccharide Detection By High Performance Liquid Chromatography, Saimaiti Reziwanguli, Chen Shien, Gao Dandan, Wu Zhongyong, Che Minna, Li Mingsheng
Food and Machinery
High performance liquid chromatography (HPLC) is one of the most important factors in monosaccharide analysis due to its simple operation, and high efficiency and sensitivity. In this study, several commonly used methods were described, for the analysis of monosaccharides by high performance liquid chromatography, i.e., liquid chromatography differential refractive index detection, liquid chromatography evaporative light scattering detection, PMP pre-column derivatization detection, para-aminobenzoic acid pre-column derivatization, the o-aminobenzoic acid derivative method and post-column derivatization method. Moreover, the advantages and disadvantages of these methods were demonstrated, and the sensitivity, operation method, and accuracy were compared and analyzed among these methods.
Advances In Microbial Conversion And Utilization Of Distiller Grains, Gao Mingkun, Wen Guangyu, Qian Fang
Advances In Microbial Conversion And Utilization Of Distiller Grains, Gao Mingkun, Wen Guangyu, Qian Fang
Food and Machinery
The application of microbial conversion in the use of distiller grain is the by-products of the production of solid white liquor, which has become increasingly prominent. Themicrobial in detoxifying distiller grains, production of high added value feed and feed additive in recently years, especially the effect of it application in animal feed were reviewed. Moreover, a prospect of application of microbial technology in the transformation of distiller grains.
Analysis Of Themain Organic Acids And The Production Of Vinegar From Defective Fresh Jujube Fruits By Batch And Semi-Continuous Fermentation, Xiang Jinle, Guan Suixia, Ma Liping, Ren Guangyue, Yuan Yunxia, Kang Huaibin
Analysis Of Themain Organic Acids And The Production Of Vinegar From Defective Fresh Jujube Fruits By Batch And Semi-Continuous Fermentation, Xiang Jinle, Guan Suixia, Ma Liping, Ren Guangyue, Yuan Yunxia, Kang Huaibin
Food and Machinery
In order to utilize defective fresh Jujube fruits, Jujube vinegar was explored by crushing, pulping, alcohol fermentation, batch and semi-continuous acetic fermentation. The fresh Jujube fruits were cleaned, washed, and then crushed and pulped with addition of water to 1.5 times. The Jujube pulp was inoculated Angel fruit wine yeast with inoculation quantity 0.1%. After fermentation 72 h at the room temperature, the alcohol concentration of Jujube wine could reach 8.07%Vol. Then Jujube wine was inoculated with the inoculum size of acetic acid bacteria 10%, and the first batch of acetic fermentation finished in 60 h. In the next acetic …
Optimization On Dry-Cured Process Of Sansui Plasma Duck Of Guizhou, Gao Xiaohong, Wang Xiujun, Tian Duo
Optimization On Dry-Cured Process Of Sansui Plasma Duck Of Guizhou, Gao Xiaohong, Wang Xiujun, Tian Duo
Food and Machinery
In order to improve the production technology system and the product quality. Using the Sansui duck as raw material, the effects of pre-cooking time, curing time, salt concentration and cooking wine concentration on the comprehensive quality of duck meat were studied, and the dry-cured process of Sansui plasma duck was optimize. The results showed that Sansui plasma duck optimum parameters of dry-cured process in were obtained: pre-cooking time 2.4 min, curing time 39.0 min, salt concentration 3.0% and cooking wine concentration of 2.9%. Under this condition, the duck meat has moisted surface, color goldenand uniform, special duck fragrance, and its …
Thomas, Norman (Fa 1129), Manuscripts & Folklife Archives
Thomas, Norman (Fa 1129), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1129. Paper titled “Traditional Recipes” in which Norman Thomas details how to prepare various dishes ranging from opossum and porcupine to maple syrup and molasses taffy. Paper is based on information collected by Thomas from close relatives and family friends.
Comparative Study Of The Effects Of Different Extractants On The Detection Of Imidaclothiz Residue In Tea, Li Qing, Guo Mingyi, Liang Jun, Yuan Xiao, Li Lijun, Cao Xiaoyan
Comparative Study Of The Effects Of Different Extractants On The Detection Of Imidaclothiz Residue In Tea, Li Qing, Guo Mingyi, Liang Jun, Yuan Xiao, Li Lijun, Cao Xiaoyan
Food and Machinery
Imidaclothiz residue in tea was determined by high performance liquid chromatography (HPLC), using different extractants including hexane, acetonitrile, acetone, hexane-acetonitrile（vv=11）, acetonitrile-acetone（vv=11） and hexane-ethyl acetate（vv=11）. The results indicate that all the extractants displayed excellent extraction capability of imidaclothiz residue in tea and insignificant interference on the accuracy. Under the optimized extraction volume (20 mL), the recovery rates were 82.3%～100.7%, 85.8%～101.1%, 85.9%～95.2%, 82.3%～101.3%, 82.4%～100.5%, 88.6%～102.3%, with the relative standard deviations are less than 10%, respectively. Moreover, mixed solvent showed improved extraction capability and the highest extraction capability and promoted stability were approached by using hexane-ethyl acetate （11）as coextractants.
Extraction And Purification Of Flavonoids In Radish Seed Meal, Zhu Haixia, Zhang Xiaofang, Gao Yang, Ding Yana
Extraction And Purification Of Flavonoids In Radish Seed Meal, Zhu Haixia, Zhang Xiaofang, Gao Yang, Ding Yana
Food and Machinery
The flavones in radish seed meal were extracted by hot water method combined with ultrasonic extraction, and the relative ingredients were then desaccharided and deproteinized. The results showed as follows. Under the best condition of liquid ratio 115 (g/mL), with the ultrasonic treatment for 10 min at power 550 W, the radish seed meal medium yellow ketone leaching rate was 1.90%. As for the desaccharidization using alcohol sinking method, the optimal processing parameters are concluded as follows: ethanol concentration was 85%, the flavonoid extract ethanol volume ratio of 13.5, extracted for 4 h. Under this condition, the polysaccharide removal rate …
Research Progress On Processing Technology, Chemical And Microbial Contamination Of Edible Areca Nut, Deng Jianyang, Li Hao, Jiang Xuewei, Yao Li, Xu Yantao, Lu Keqiang
Research Progress On Processing Technology, Chemical And Microbial Contamination Of Edible Areca Nut, Deng Jianyang, Li Hao, Jiang Xuewei, Yao Li, Xu Yantao, Lu Keqiang
Food and Machinery
The main technology, the development trend and the risks of chemical and microbial contaminationof edible arecanutwere dicussed in this paper. At the same time, it elaborated the current research status of quality and safety control technology in its processing. Furthermore, the research focus of edible arecanut processing technology in the future was pointed out.
The Study On The Enzymatic Hydrolysis Process On Chicken Bone Paste With Double Enzyme Combination, Ding Xiaoyan, Zhang Wen, Ni Li, Liu Zhibin
The Study On The Enzymatic Hydrolysis Process On Chicken Bone Paste With Double Enzyme Combination, Ding Xiaoyan, Zhang Wen, Ni Li, Liu Zhibin
Food and Machinery
Chicken bone contains plenty of various nutrition, however the efficiency of direct use is relatively low. The enzymatic hydrolysis with protease can significantly increase the efficiency. In the present study, an enzymatic hydrolysis process on chicken bone paste with double-enzyme combination was developed. By the orthogonal test analysis, the optimal process parameters were as follows. The amounts of the neutral protease and Flavourzyme complex flavored enzyme was 0.75% and 1.50%, respectively, and the substrate concentration was 5%, hydrolyzed at was 50 ℃ and pH 8.5 for 2.5 h. Under these conditions, degree of hydrolysis (DH) and nitrogen recovery of the …
Study On The Characteristics Of Simulated Dough Of Starch From Different Sources, Lu Danni, Zhang Hui
Study On The Characteristics Of Simulated Dough Of Starch From Different Sources, Lu Danni, Zhang Hui
Food and Machinery
In order to study the effect of different starch on dough, several different kinds of starch and gluten were mixed to form simulated dough. The characteristics of mixed powder gelatinization, rheological properties, simulated dough moisture distribution, microstructure and quality characteristics of prepared bread were analyzed, so as to explore the effect of different types of starch on dough. The results showed that the gelatinization temperature of simulated dough system decreased, the gelatinization viscosity of potato starch and legume starch was higher, and the hardness and chewiness of pea starch simulated dough system were higher. The storage modulus (G′) and loss …
Study On The Molecular Mechanism Of The Effects On Emulsifying Properties Of Pea Proteins, Lu Juhui, Zhong Fang, Chen Maoshen
Study On The Molecular Mechanism Of The Effects On Emulsifying Properties Of Pea Proteins, Lu Juhui, Zhong Fang, Chen Maoshen
Food and Machinery
The emulsifying properties of pea proteins and the molecular mechanism that affected the emulsifying properties were investigated in this study. The pea protein powder was used to prepare emulsions using soy bean oil by homogenizing technique. The parameters of the emulsions were studied including the emulsifying property, stability, interfacial adsorption property and the competitive adsorption of components of pea proteins. The results indicated that when the protein concentration was within 1 to 30 mg/mL, with the increasing of concentration, the particle size of emulsions was decreasing, the emulsifying property and stability improved, and protein aggregates were losing the superiority in …
The Effect Of Complex Crosslinker On The Properties Of Potato Crosslinked Starch By Microwave, Zhang Jiayan, Xiong Jianwen, Qin Zhanjun, Zhao Pin
The Effect Of Complex Crosslinker On The Properties Of Potato Crosslinked Starch By Microwave, Zhang Jiayan, Xiong Jianwen, Qin Zhanjun, Zhao Pin
Food and Machinery
The potato cross-linked starch was prepared by using microwave-assisted method equipment, combining the compound crosslinking agents, sodium trimetaphosphate and sodium tripolyphosphate. The physical and chemical properties of the crosslinked starch were measured and the effects of compound crosslinking agent and microwave-assisted method effect on the properties of potato starch were studied. The results showed that the content of combined phosphorus and resistant starch obtained by compound crosslinking agent and microwave-assisted method were high, and the swelling degree and the solubility were low, with the better thermal and the shear stabilities and the easier re-trogradation. The results of scanning electron microscopy …
Rna-Seq Analysis Of Improving Mechanism For Cardiac Hypertrophy Of A Propolis Product, Sun Yanru, Han Mingfeng, Shen Zhenhuang, Wu Zhenhong, Miao Xiaoqing
Rna-Seq Analysis Of Improving Mechanism For Cardiac Hypertrophy Of A Propolis Product, Sun Yanru, Han Mingfeng, Shen Zhenhuang, Wu Zhenhong, Miao Xiaoqing
Food and Machinery
To study the improving mechanism of a propolis product on cardiac hypertrophy, spontaneously hypertensive rats (SHRs) were picked as animal models.After continuous infusion of this propolis product for 35 d, left ventricular index were calculated and RNA-Seq was performed. Differentially expressed genes (DEGs) were screened with the following GO enrichment analysis and KEGG metabolic pathway analysis. Totally 1 297 DEGs (91 DEGs were up-regulated and 1 206 DEGs were down-regulated) were selected. Results of KEGG metabolic pathways showed that 410 DEGs were enriched into 182 KEGG pathways, among which the top three DEGs enrichment is closely related to insulin signal …
Changes In Volatile Compounds And Expression Pattern Of Genes Involved In Terpenoid Biosynthesis In Pulp Of Ponkan Fruit During Section-Drying, Yao Shixiang, Cao Qi, Xie Jiao, Deng Lili, Zeng Kaifang
Changes In Volatile Compounds And Expression Pattern Of Genes Involved In Terpenoid Biosynthesis In Pulp Of Ponkan Fruit During Section-Drying, Yao Shixiang, Cao Qi, Xie Jiao, Deng Lili, Zeng Kaifang
Food and Machinery
Both GC-MS and RNA-Seq were employed to investigate the changes in volatile compounds and expression pattern of genes involved in biosynthesis pathway of terpenoid in the pulp of Ponkan fruit during section-drying process. The results were as follows: ① 13 volatile components were identified from pulp of Ponkan fruit, among which seven components were terpenoid, accounting for more than 85% of the total volatile contents. ② The volatile constituents in pup were same between normal and disordered fruits. In fruits affected by section-drying, the content of total volatiles and terpenoid decreased to 32% and 22%, respectively, of normal fruits. A …