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Food Processing Commons™

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2019

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Articles 481 - 510 of 549

Full-Text Articles in Food Processing

Drying Characteristics And Neural Network Model Of Ultrasoundstrengthened Far-Infrared Radiation Drying On Potato, Xi Huihan, Liu Yunhong, Wang Qi, Li Huiyang, Li Gongwei, Zhao Lanxin Feb 2019

Drying Characteristics And Neural Network Model Of Ultrasoundstrengthened Far-Infrared Radiation Drying On Potato, Xi Huihan, Liu Yunhong, Wang Qi, Li Huiyang, Li Gongwei, Zhao Lanxin

Food and Machinery

In order to study drying characteristics of contact ultrasound strengthened far-infrared radiation drying on potato slices, a far-infrared radiation with ultrasound assistance was applied to study the effects of different ultrasound power and far-infrared radiation drying temperature on drying process and effective moisture diffusivity values of potato. The results showed that the rise of both ultrasound power and radiation temperature could promote the mass and heat transfer in the material, shorten the drying time, and enhance the drying rate effectively of potato slices. The enhancing effect of ultrasound is weakened gradually with the decrease of water content of material and …

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Study On Mechanisms Of Draught Drying And Sensory Quality Change Of Dendrobium Flower, Zhang Zhenlin, Yin Zhichao Feb 2019

Study On Mechanisms Of Draught Drying And Sensory Quality Change Of Dendrobium Flower, Zhang Zhenlin, Yin Zhichao

Food and Machinery

Far-infrared drying and LF-NMR was used to explore the drying process of Dendrobium huoshanense flowers and Dendrobium officinale flowers. A basic parameter model of the Dendrobium flower was constructed, and the sensory quality of the flower was studied by texture analysis. The results showed that a basic parameter model of the drying of Dendrobium flower was constructed. The sensory quality analysis based on the NMR spectra and texture analyzer indicated that the composition of water after the drying process was primarily conjunctive. The high sensory quality of the hardness and brittleness of the dry flowers of Dendrobium. Flowers of dried …

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Optimization On Enzymatic Hydrolysis Conditions Of Rice Dreg And Effect On Cadmium Content, Qi Wenlei, Feng Yanying, Xu Zhou, Chen Maolong, Cheng Yunhui Feb 2019

Optimization On Enzymatic Hydrolysis Conditions Of Rice Dreg And Effect On Cadmium Content, Qi Wenlei, Feng Yanying, Xu Zhou, Chen Maolong, Cheng Yunhui

Food and Machinery

Low solubility and high cadmium content are the technical bottlenecks of protein resource utilization in rice dregs by-products. Rice dregs with high cadmium content were used as raw materials,Alcalase 2.4 L alkaline protease was selected, The factors of enzymatic hydrolysis of rice dregs were studied by response surface center combinational design. According to the results of single-factor experiment, the time of enzymatic hydrolysis, pH, the amount of enzyme added and the concentration of substrate were taken as the influencing factors, and the soluble nitrogen recovery rate of rice dregs protein was taken as the response value. The optimal conditions for …

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Studies On The Antioxidant And Enzyme Inhibitory Activities Of Galangal Methanol Extract And The Correlation With The Bioactive Components, Li Jiao, Zhang Xiaofeng, Wang Xiaokai, Wang Wanyu Feb 2019

Studies On The Antioxidant And Enzyme Inhibitory Activities Of Galangal Methanol Extract And The Correlation With The Bioactive Components, Li Jiao, Zhang Xiaofeng, Wang Xiaokai, Wang Wanyu

Food and Machinery

The Galangal was degreased and extracted by methanol to evaluate its polyphenols content and total flavonoids content, and the relationship of them with the antioxidant capacity and inhibitory activities against pancreatic lipase and α-glucosidase were studied. The polyphenols and total flavonoids were determined respectively by Folin-Ciocalteu assay and AlCl3 colorimetric method. The antioxidant potential was estimated by DPPH method, ABTS method and FRAP method. Additionally, inhibitory effects against pancreatic lipase and α-glucosidase in vitro were also assessed. The results showed that the polyphenols and total flavonoids were 62.91 mg GAE/g DW and 13.12 mg QE/g DW, respectively. When concentration …

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The Effects Of The Antioxidant Activity And Inhibition On Ldl Oxidation Of Clove Oil Extracted By Soxhelt And Steam Distillation Methods, Li Xuejin, Xiong Yifan, Zheng Changhong, Yang Liping, Chen Hui, Liu Changjin, Jiang Shenhua Feb 2019

The Effects Of The Antioxidant Activity And Inhibition On Ldl Oxidation Of Clove Oil Extracted By Soxhelt And Steam Distillation Methods, Li Xuejin, Xiong Yifan, Zheng Changhong, Yang Liping, Chen Hui, Liu Changjin, Jiang Shenhua

Food and Machinery

The comparison of antioxidant activity and inhibition efficiency on LDL oxidation of two kinds of clove oil were studied by spectrophotometry and fluorescence analysis in this study. The results showed as follows. The scavenging ability on DPPH radicals, total reducing and antioxidant capacities, ferric reducing antioxidant power of COESD were significantly stronger than those of COESM (P＜0.05 or P＜0.01). During LDL oxidation, the inhibition effect of COESD on tryptophan (Trp) fluorescence quenching, the formation of total fluorescence products and lipofuscins, lysine (Lys) modification detected by MDA and UV-Visible scanning spectra were also better than those of COESM. The results of …

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Analysis Of Phenols In Pear Wine Brewed By Different Varieties Of Pearand Comparison Of Their Antioxidant Capacity, Li Limei, Feng Yunxiao, He Jingang, Cheng Yudou, Guan Junfeng Feb 2019

Analysis Of Phenols In Pear Wine Brewed By Different Varieties Of Pearand Comparison Of Their Antioxidant Capacity, Li Limei, Feng Yunxiao, He Jingang, Cheng Yudou, Guan Junfeng

Food and Machinery

In order to compare the phenols compounds and antioxidant ability of different pear wines which were brewed by 11 varieties of pear after being respectively inoculated yeast strain RC212，kinds and contents of phenols in these pear wines were analyzed by high performanc liquid chromatography (HPLC), and the antioxidant ability was evaluated as well using the assay of scavenging capacities on DPPH· radical. It was concluded that differences existed among different varieties of pear wines in the phenols compounds and antioxidant ability. The highest contents of phenols compounds and the highest antioxidant ability were both found in pear wine brewed by …

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Optimization Of Coupled Pulping And Steam Blanching On Lipoxygenase Denaturation Of Soybeans, Wang Xiukun, Wu Jiaqi, Cui Zhengwei Feb 2019

Optimization Of Coupled Pulping And Steam Blanching On Lipoxygenase Denaturation Of Soybeans, Wang Xiukun, Wu Jiaqi, Cui Zhengwei

Food and Machinery

In order to minimize the beany flavor and improve the quality of soybean milk, the pulping of soybean milk coupled with steam inactive lipoxygenase (lox) activity was investigated. The effect of three factors, including temperature, heating rate, and soaking time, impacting on the lipoxygenase (lox) activity and sensory evaluation of odor of product, were evaluated based on the results of single-factor experiment. Thenafter, the response surface methodology was applied to find optimal condition for the denaturation of the lipoxygenase (lox). The optimum conditions were as follows: being heated at 95.34 ℃, with heating rate of 0.37 ℃/s and soaking for …

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Studies On Quality Change Of Chicken Oil In Processing, Xue Miao, He Xinyi, Li Xu, Yan Xichun Feb 2019

Studies On Quality Change Of Chicken Oil In Processing, Xue Miao, He Xinyi, Li Xu, Yan Xichun

Food and Machinery

The quality control of chicken oil processing process was carried out with the acid value, peroxide value, iodine value, fatty acid composition and aroma components as index. The results showed that the content of unsaturated fatty acids in chicken oil was more than 60%, that of oleic acid was the highest (39.79%). The acid value and peroxide value of chicken oil decreased first and then increased, while the iodine value showed a downward trend. The fatty acid composition of chicken oil was not affected by the processing process, but the aroma components of chicken oil products varied greatly, and the …

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Effects Of The Transglutaminase Treatment On The Quality Of Duck Blood Tofu, Wang Bin, Chen Xiling Feb 2019

Effects Of The Transglutaminase Treatment On The Quality Of Duck Blood Tofu, Wang Bin, Chen Xiling

Food and Machinery

In order to improve the quality of duck blood tofu, the effect of transglutaminase on the duck blood gel properties was studied. The effects of transglutaminase dosage and holding time on the water holding capacity, texture and color of duck blood tofu were studied by means of physical property analyzer, high-precision spectrophotometry color analyzer, low-field nuclear magnetic resonance analyzer and scanning electron microscope. On the basis of single factor experiment, the optimum enzyme treatment method was determined by orthogonal design factor level of enzyme addition amount and holding time, and the steaming loss rate was taken as index. The best …

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Establishment And Application Of Tobacco Uniformity Evaluation Method Based On Total Sugar/Cellulose Ratio, Yang Qianxu, Wang Meng, Lei Sheng, Zhang Wei, Cai Bo, Zhu Baokun, Ming Xu, Chen Jianming Feb 2019

Establishment And Application Of Tobacco Uniformity Evaluation Method Based On Total Sugar/Cellulose Ratio, Yang Qianxu, Wang Meng, Lei Sheng, Zhang Wei, Cai Bo, Zhu Baokun, Ming Xu, Chen Jianming

Food and Machinery

In order to objectively and accurately evaluate the uniformity of cut tobacco, reconstituted tobacco and cut stem in tobacco formula, this paper established a method for evaluating the uniformity of tobacco formula based on the difference between the theoretical value and the actual value of total sugar/cellulose. This method was evaluated, applied and compared by constructing different proportion of reconstituted tobacco and cut stem. The results showed that:The content of total sugar and cellulose in cut tobacco, reconstituted tobacco and cut stem is different. Total sugar: cut tobacco ＞ cut stem ＞ reconstituted tobacco, cellulose: reconstituted tobacco ＞ cut stem …

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Advances Of Pharmacological Research On Carcinogenicity And Toxicity Of Areca Nut, Luan Jian, Guo Di, Zhou Xiaofu Feb 2019

Advances Of Pharmacological Research On Carcinogenicity And Toxicity Of Areca Nut, Luan Jian, Guo Di, Zhou Xiaofu

Food and Machinery

This review examines the research progresses on carcinogenicity and toxicity of areca nut in recent years. After summarizing the carcinogenic components, carcinogenicity and toxicity, and the relationship with the incidence of malignant cancers, the review focus on the mechanism of areca inducing cancer, especially oral cancer, and its reproductive toxicity and neurotoxicity. Finally, the review concentrates on providing references for the prevention and treatment of oral submucosal fibrosis, oral cancer and other malignant diseases.

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Research Progress On The Preparation And Identificationmethods Of Proteins Glycosylation, Lan Qiuyu, Zhang Qing, Liu Lin, Wang Chenzhi, Li Meili, Qin Wen, Yang Wenyu Feb 2019

Research Progress On The Preparation And Identificationmethods Of Proteins Glycosylation, Lan Qiuyu, Zhang Qing, Liu Lin, Wang Chenzhi, Li Meili, Qin Wen, Yang Wenyu

Food and Machinery

In this review, the research situation of the preparation and identification methods of proteins glycosylation in recent years at home and abroad were introduced. Moreover, the factors affecting protein glycosylation were systematically reviewed, and the methods of protein glycosylation including those of dry heat, moist heat and the auxiliary one derived from moist heat method were compared and analyzed. In addition, the principle and application of product identification method were also reviewed.

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Advances On Intervention Of Food Polyphenols On Type 2 Diabetes And Metabolic Syndrome, He Zhen, Qin Fang, Chen Jie, He Zhiyong Feb 2019

Advances On Intervention Of Food Polyphenols On Type 2 Diabetes And Metabolic Syndrome, He Zhen, Qin Fang, Chen Jie, He Zhiyong

Food and Machinery

This article reviews the research progress of food polyphenols' intervention on type 2 diabetes and metabolic syndrome in recent years. And it expounds the possible mechanism of food polyphenols on hyperglycemia regulation. It is necessary to excavate more effective ingredient from food materials to provide more theoretical guidance for the development of hypoglycemic health food diabetics.

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Research Progress On Bioactive Peptides In Cheese, Chen Senyi, Liu Zhenmin, Jiao Jingkai Feb 2019

Research Progress On Bioactive Peptides In Cheese, Chen Senyi, Liu Zhenmin, Jiao Jingkai

Food and Machinery

This study reviewed the production of bioactive peptides in cheese, and summarized the types and research progress of several bioactive peptides commonly found in cheese. The research progress of bioactive peptides in bioavailability and the effects on the intestinal flora was described, and the research prospects of bioactive peptides in cheese were summarized and prospected.

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Advances In The Application Of Rfid Technology In Food Traceability Systems, Zhao Xunming, Liu Jianhua Feb 2019

Advances In The Application Of Rfid Technology In Food Traceability Systems, Zhao Xunming, Liu Jianhua

Food and Machinery

RFID technology is simple, flexible and practical. It has been applied to food traceability systems to ensure the quality and safety of food materials. In this paper, the concept of food safety and traceability, and RFID technology are introduced. The research progress in food traceability systems such as dairy products, animal products, aquatic products, fruits and vegetables is summarized. And the advantages of RFID technology and its application difficulties are analyzed. This paper will provide the theoretical guidance to a traceability system for food quality and safety.

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Research Advance On Food Nano-Emulsion Delivery System, Li Jinan, Wu Yan, Hu Hao, Wu Xuejiao Feb 2019

Research Advance On Food Nano-Emulsion Delivery System, Li Jinan, Wu Yan, Hu Hao, Wu Xuejiao

Food and Machinery

Nano-emulsion is a kind of delivery system for functional ingredients, which can enhance the stability, solubility, and bioavailability of bioactive compounds. Several macromolecules such as polysaccharides and proteins can be used as emulsifiers to prepare nano-emulsion with high safety, which have great application potential in food industry. In this paper, the selection of core materials, oil phases and emulsifiers, and their effects on the characteristics of nano-emulsion were summarized, and the preparation methods, physicochemical properties and application prospect of nano-emulsion were.also discussed.

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Study Of The Present Status On The Preservation Technology Of Fresh Wet Noodles, Sun Ziqin, Wang Yan, Wu Weiguo, Ouyang Mengyun, Zhao Chuanwen Feb 2019

Study Of The Present Status On The Preservation Technology Of Fresh Wet Noodles, Sun Ziqin, Wang Yan, Wu Weiguo, Ouyang Mengyun, Zhao Chuanwen

Food and Machinery

In this review, the main preservation problems of fresh wet noodles during storage were introduced. Moreover, a comprehensive overview of the domestic and international research status and development trendancy of some preservation technologies, including chemical preservatives, atmosphere controlling, and the usage of irradiation in fresh wet noodles, were described.

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Research Progress Fermented Food And Its Functional Properties Of Mung Bean, Wang Li, Ren Si, Zhou Sumei, Yi Cuiping, Tong Litao, Wang Lili, Zhou Xianrong Feb 2019

Research Progress Fermented Food And Its Functional Properties Of Mung Bean, Wang Li, Ren Si, Zhou Sumei, Yi Cuiping, Tong Litao, Wang Lili, Zhou Xianrong

Food and Machinery

In this paper, the quality characteristics of mung bean and the types of microbial strains used in fermented mung bean products were summarized. And the types of mung bean fermented food and their functional properties were also introduced. Furthermore, the problems and suggestions were listed in the paper, which was helpful to develop and utilize the mung bean.

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Combined Effects Of Calcium Ascorbate Treatment And Modified Atmosphere Packaging To Improve Quality Retention Of Fresh-Cut Cantaloupes, Joongmin Shin, Kevin Mis Solval, Bob Xiang, Youn Suk Lee Feb 2019

Combined Effects Of Calcium Ascorbate Treatment And Modified Atmosphere Packaging To Improve Quality Retention Of Fresh-Cut Cantaloupes, Joongmin Shin, Kevin Mis Solval, Bob Xiang, Youn Suk Lee

Journal of Applied Packaging Research

The impact of passive modified atmosphere packaging technique (MP) and calcium ascorbate (CA) on the extension of freshness and shelf life in fresh-cut cantaloupe was studied at two storage temperatures (4 and 10°C). Fresh cantaloupes were cut into uniform size cubes (25.4 mm x 25.4mm x 25.4mm). Then, half of the fresh cut cubes was dipped into the treatment solution, and the others were not. Clamshell tray with snap-on lid (control) and micro-perforated sealable lid (MP) was used as the fresh cut fruits packaging. Fresh cut cantaloupes in CA and MP combination (CA-MP) observed the highest quality preservation among the …

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Studies On Physicochemical And Structural Properties Of Rice Glutelin At Different Ph Values, Li Shuang, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui, Li Xianghong Jan 2019

Studies On Physicochemical And Structural Properties Of Rice Glutelin At Different Ph Values, Li Shuang, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui, Li Xianghong

Food and Machinery

Among cereal proteins, rice proteins are hypoallergenic, rich in essential amino acids and easily digestible etc. While their lower solubilities under neutral conditions limit their applications in food industry. In present study, the physicochemical and structural properties of rice glutelin at different pH values (pH 3.0, 4.0 and 7.0) were characterized to explore the optimum pH value to dissolve rice protein and expand its application range. The results showed that, compared to the neutral condition, the solubility and structural properties of rice glutelin were changed significantly under the acidic conditions. The protein solubility was only (6.24±1.25)% at pH 7.0, for …

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Amino Acid Composition Analysis And Nutritional Value Evaluation Of 17 Walnut Kernels In Yunnan, Li Rui, Lu Bin, Liu Yun, Kan Huan, Hao Jiabo, Mao Yunling Jan 2019

Amino Acid Composition Analysis And Nutritional Value Evaluation Of 17 Walnut Kernels In Yunnan, Li Rui, Lu Bin, Liu Yun, Kan Huan, Hao Jiabo, Mao Yunling

Food and Machinery

Detected the protein content and amino acid content of walnut kernels collected from 17 producing areas in Yunnan, and the amino acid model and nutritional value were comprehensively investigated by amino acid classification, amino acid ratio coefficient method and cluster analysis method. The conclusion indicated that the walnuts derived from each of the various regions were all rich in 17 amino acids (tryptophan was not detected), and the total amount of amino acids was 3.35% to 5.14%, the essential amino acid content was 1.13% to 1.76%, the medicinal amino acid content was 67.47% to 68.63% of the total amino acids, …

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Reliable Screening Of Rutin In Healthcare Products By Hptlc-Dpph Assay, Wang Tiannan, Zhang Huang, Chen Yisheng, Xu Xueming, Huang Caihong Jan 2019

Reliable Screening Of Rutin In Healthcare Products By Hptlc-Dpph Assay, Wang Tiannan, Zhang Huang, Chen Yisheng, Xu Xueming, Huang Caihong

Food and Machinery

The study combines the reaction of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) with reduce discoloration and high-performance thin layer chromatography to establish a new method for the determination of rutin in healthcare products by HPTLC-DPPH. The effects of DPPH color reaction time, mobile phase, and optical density scanning parameters on chromatographic separation and densitometric results are investigated as well as recovery and precision of the method. The standard addition recovery rate of the method is 82%~97%, and the precision RSD is <10%. It was demonstrated that the method is able to circumvent the interferences from sample matrices with a simplified sample pretreatment. Therefore, the method is suitable for rapid detection of rutin in healthcare products.

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Flow Field Analysis On Ultra-Fine Pulping Andpulverizing Cutter Head By Fluent, Zhang Xiong, Dai Ning, Zhu Haiqing, Zhang Yuzhong Jan 2019

Flow Field Analysis On Ultra-Fine Pulping Andpulverizing Cutter Head By Fluent, Zhang Xiong, Dai Ning, Zhu Haiqing, Zhang Yuzhong

Food and Machinery

Two kinds of tooth type pulverizing cutter heads are designed based on the principle of superfine pulverization technology, and two kinds of pulverizing knives are analyzed using Fluent simulation software at the speeds of 6 000 r/min, 9 000 r/min and 12 000 r/min. The variation of pressure and speed inside the head was studied. Then the pulverization effect of the two cutter heads was verified by the material pulverization experiment. At the same time, the energy consumption of the two cutter heads was compared and analyzed. Results: The central structure was a four-blade blade tooth-crushing cutter head. The time …

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Test And Analysis Of Mechanical Properties Of Rubber Fruit Shell Breaking, Wang Yuanrong, Wang Tao, Nie Junfeng Jan 2019

Test And Analysis Of Mechanical Properties Of Rubber Fruit Shell Breaking, Wang Yuanrong, Wang Tao, Nie Junfeng

Food and Machinery

In order to study the changing rule of static compressive shell breaking force of rubber fruit under different conditions, the rubber fruit was subjected to the static compression test of the shear force, stabbing force and extrusion force in the loading direction of X, Y and Z respectively. The mechanical model of rubber fruit was established by using finite element method to study the stress and strain and damage law of rubber fruit under compressive load. The test results showed that the relationship between the shell breaking force of the rubber fruit under shear force, stabbing force and extrusion force …

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Optimization Of Egg White Protein Spray Drying Process And Its Characteristics, Chen Ke, Liu Lili, Meng Yuanyuan, Dai Xiaoning Jan 2019

Optimization Of Egg White Protein Spray Drying Process And Its Characteristics, Chen Ke, Liu Lili, Meng Yuanyuan, Dai Xiaoning

Food and Machinery

In this study, egg albumin was used to study the functional properties and structural changes of its relative powder under the optimal spray drying conditions. Taking powder yield rate as index, the optimum process conditions of spray drying were made of the de-sugaring time of 32 h, the feed liquid speed of 466 mL/h, the egg white liquid mass concentration of 29%, the inlet temperature of 140 ℃ and the outlet temperature of 65 ℃. Under this condition, the powder yield rate was 16.17%. The effect of spray drying on the functional properties of egg albumin, such as solubility, emulsifying …

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Effects Of Spray Drying And Vacuum Freeze-Drying On The Quality Of Walnut Meal And Jujube Compound Powder, Fu Luying, Yuan Shuangjin, Chen Hao, Zhang Runguang, Zhang Youlin Jan 2019

Effects Of Spray Drying And Vacuum Freeze-Drying On The Quality Of Walnut Meal And Jujube Compound Powder, Fu Luying, Yuan Shuangjin, Chen Hao, Zhang Runguang, Zhang Youlin

Food and Machinery

The compound powder of walnut meal and jujube was prepared by spray drying and vacuum freezing drying with walnut meal and jujube as raw materials. Investigated the powder yield, moisture content, protein content, bulk density, fluidity, solubility, color difference value, microstructure, simulated digestion of protein in vitro and thermal stability. The results showed that the powder yield of vacuum freeze-drying was significantly higher than that of spray drying, but the time was longer, the moisture content and bulk density were higher than spray drying, and the rest angle was lower than spray drying. It shows that vacuum freeze-drying of compound …

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Sources And Biological Functions Of Citrus Polymethoxy Flavones, Zhang Mengling, Li Qili, Li Gaoyang, Fu Fuhua, Xiao Yecheng, Shan Yang, Yu Huanling Jan 2019

Sources And Biological Functions Of Citrus Polymethoxy Flavones, Zhang Mengling, Li Qili, Li Gaoyang, Fu Fuhua, Xiao Yecheng, Shan Yang, Yu Huanling

Food and Machinery

This study reviewed the sources and biological functions of polymethoxy flavones, and discussed the existing problems in the current research.

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Research On The Advances And Prospects Application Of Antibacterial Packaging Plastic Film, Yang Fuxin, Ding Xiaotong, Qiu Yanna, Zhang Jiongjiong, Fan Fei, Chen Zuguo Jan 2019

Research On The Advances And Prospects Application Of Antibacterial Packaging Plastic Film, Yang Fuxin, Ding Xiaotong, Qiu Yanna, Zhang Jiongjiong, Fan Fei, Chen Zuguo

Food and Machinery

Antibacterial packaging plastic film is a kind of new packaging materials, which can resist to microbial erosion, improve food shelf life, has become a research hotspot. In this paper, the effects of antibacterial plastic film, film preparation method, antibacterial mechanism, nano-modification, antibact-erial agent modification, liquid food antibacterial and antibacterial packaging plastic film were reviewed and discussed. It is prospective to the application and research direction of antibacterial packaging plastic film.

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Research Progress On The Controlled Release Technology Of Active Compounds From Active Packaging Film, Chen Chenwei, Wang Jiaxi, Yang Fuxin, Xie Jing, Tang Zhipeng Jan 2019

Research Progress On The Controlled Release Technology Of Active Compounds From Active Packaging Film, Chen Chenwei, Wang Jiaxi, Yang Fuxin, Xie Jing, Tang Zhipeng

Food and Machinery

The controlled release technology of active compounds released from the active packaging films was reviewed. It was summarized mainly from three aspects, including the control technologies of the release rate for active compounds, its influence factors and release kinetic models. It was aimed to provide a reference for future research on the active packaging film.

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Study On The Basic Status And Relative Suggestions For Improvement Of Raw Material Management Of Health Food In China, Tian Ming, Fang Jun Jan 2019

Study On The Basic Status And Relative Suggestions For Improvement Of Raw Material Management Of Health Food In China, Tian Ming, Fang Jun

Food and Machinery

The management of raw materials for health foods is a key and difficult point in the registration and record-keeping management of health foods. The current situation of health food raw materials management was reviewed, and the problems existing in health food products in China was revealed. Moreover, some suggestions for improvement and further standardizing the registration and record-keeping of health food products were put forward.

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