Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Food Biotechnology (321)
- Agriculture (302)
- Food Microbiology (34)
- Food Chemistry (21)
- Other Food Science (13)
-
- Animal Sciences (12)
- Engineering (8)
- Agronomy and Crop Sciences (7)
- Plant Sciences (7)
- Social and Behavioral Sciences (6)
- Aquaculture and Fisheries (5)
- Bioresource and Agricultural Engineering (5)
- Food Studies (5)
- Medicine and Health Sciences (5)
- Agricultural Science (4)
- Poultry or Avian Science (4)
- Beef Science (3)
- Diseases (3)
- Nutrition (3)
- Animal Experimentation and Research (2)
- Biochemistry (2)
- Biochemistry, Biophysics, and Structural Biology (2)
- Environmental Public Health (2)
- Human and Clinical Nutrition (2)
- Meat Science (2)
- Microbiology (2)
- Public Health (2)
- Institution
- Keyword
-
- Antioxidant activity (19)
- Antioxidant (7)
- Quality (7)
- Polyphenols (6)
- Protein (6)
-
- Food safety (5)
- Polysaccharide (5)
- Pretreatment (5)
- Starch (5)
- Storage quality (5)
- Antioxidant capacity (4)
- Fatty acid (4)
- High performance liquid chromatography (4)
- Margarine (4)
- Temperature (4)
- Biological activity (3)
- Bread (3)
- Drying (3)
- Enzymolysis (3)
- Extraction (3)
- Fatty acids (3)
- Fermentation (3)
- Flavor (3)
- Machine vision (3)
- Melting point (3)
- Microstructure (3)
- Oxidative stress (3)
- Polysaccharides (3)
- Prediction model (3)
- Preservation (3)
- Publication
-
- Food and Machinery (298)
- Articles (15)
- CHEMISTRY AND CHEMICAL ENGINEERING (14)
- Graduate Theses and Dissertations (11)
- Food Science Faculty Articles and Research (6)
-
- Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research (2)
- Doctoral (2)
- Journal of Applied Packaging Research (2)
- Theses and Dissertations--Biosystems and Agricultural Engineering (2)
- AAES Research Reports and Research Bulletins (1)
- All Current Publications (1)
- All Graduate Theses and Dissertations, Spring 1920 to Summer 2023 (1)
- Capstone Projects and Master's Theses (1)
- Capstones (1)
- Department of Agricultural and Biological Systems Engineering: Dissertations, Theses, and Student Research (1)
- Department of Civil and Environmental Engineering: Faculty Publications (1)
- Department of Food Science and Technology: Dissertations, Theses, and Student Research (1)
- Food Science (MS) Theses (1)
- Food Science Undergraduate Honors Theses (1)
- Honors Theses (1)
- Senior Honors Theses (1)
- Theses and Dissertations--Animal and Food Sciences (1)
- Publication Type
Articles 181 - 210 of 365
Full-Text Articles in Food Processing
Study On Subtractive Technology Of Allergic Protein In Cod, Zhou Dan, Zheng Jian-Xian, Deng Wen-Ting
Study On Subtractive Technology Of Allergic Protein In Cod, Zhou Dan, Zheng Jian-Xian, Deng Wen-Ting
Food and Machinery
The effects of different reducing sugars, heat treatment temperatures, and processing methods on the removal of parvalbumin from the crud extrarts were studied by using Maillard reaction.The results showed that the content of parvalbumin in Maillard reaction products (MRPs) was significantly reduced when injecting the xylose solution into the fish at 100 ℃. Moreover, the MRPs had brownish yellow color and sauce flavor. Applying the experimental conditions to the production process of cod dried fish, a cod product with a lower parvalbumin content could be obtained.
Effects On Flavor And Baking Characteristics Of Whole Wheat Bread By Fermented Sourdough With The Mixed Culture, Zou Qi-Bo, Cheng Xin, Chen Cheng, Yang Wen-Dan, Zhang Bin-Le, Zhou Li-Yuan, Huang Jin-Xin, Chen Jun-Min, Huang Wei-Ning
Effects On Flavor And Baking Characteristics Of Whole Wheat Bread By Fermented Sourdough With The Mixed Culture, Zou Qi-Bo, Cheng Xin, Chen Cheng, Yang Wen-Dan, Zhang Bin-Le, Zhou Li-Yuan, Huang Jin-Xin, Chen Jun-Min, Huang Wei-Ning
Food and Machinery
In this study, lactic acid bacteria (LAB), Weissella cibaria and Kluyveromyces marxianus were mixed and fermented. The symbiosis of the two strains was studied by measuring strain growth curve. Compared the baking and flavor characteristics between mixed bacteria fermentation (MBF) and single bacteria fermentation of whole wheat bread by analyzing cellulase activity and production of exopolysaccharide (EPS). Results: Compared with the cell counts of single bacteria fermentation [LAB: 9.51 lg (CFU/g), yeast: 8.21 lg (CFU/g)], the cell counts of LAB and yeast in the MBF reached 9.61 and 8.09 lg (CFU/g), respectively, indicating that the two strains had a good …
Cell Surface Structure Of Lactic Acid Bacteria And Its Interaction With Gastrointestinal Tract, Ding Shi-Yao, Lei Wen-Ping, Liu Cheng-Guo, Dai Zhi-Yong, Wang Jia-Qi, Zhou Hui
Cell Surface Structure Of Lactic Acid Bacteria And Its Interaction With Gastrointestinal Tract, Ding Shi-Yao, Lei Wen-Ping, Liu Cheng-Guo, Dai Zhi-Yong, Wang Jia-Qi, Zhou Hui
Food and Machinery
This article reviews the surface structure of LAB and their positive effects derived from their interaction with the gastrointestinal tract. Some lactic acid bacteria (LAB) can colonize the human gastrointestinal tract (GIT) and exert their physiological functions beneficial to the host. Among them, the surface structure of LAB cells can promottheir survival and colonization in the GIT, and many physiological functions are also related to surface structure.
Preparation Of Selenium Nanoparticles Based On Fish Gelatin Dispersion System And Investigation Of Their Anti-Oxidant Activities, Du Peng-Cheng, Wang Hui, Hu Yue-Ming, Tu Zong-Cai
Preparation Of Selenium Nanoparticles Based On Fish Gelatin Dispersion System And Investigation Of Their Anti-Oxidant Activities, Du Peng-Cheng, Wang Hui, Hu Yue-Ming, Tu Zong-Cai
Food and Machinery
Selenium nano particles (SeNPs) were prepared using fish gelatin dispersion system, and its particle size, morphology, and digestive stability were studied by dynamic light scattering (DLS) and scanning electron microscopy (SEM). The antioxidant capacity of SeNPs were determined. The results showed that fish gelatin was excellent dispersion system for preparation of SeNPs. The particle size of SeNPs and its morphology was barely affected by the concentration of fish gelatin dispersion system. Moreover, SeNPs presented good antioxidant ability. Among them, the DPPH radical scavenging ability of SeNPs prepared by 1.000%, 0.500%, 0.125% fish gelatin dispersion system, and IC50 value were 1.846 …
Effects Of Moisture And Tissue Changes On Tenderness Of Boiledfish During Microwave Cooking, Chen Jia-Qi, Liu Tian-Yi, Jia Yu-Ze, Xia Shu-Qin, Zhang Xiao-Ming, Wang Xing-Wei, Wang Xue-Jiao
Effects Of Moisture And Tissue Changes On Tenderness Of Boiledfish During Microwave Cooking, Chen Jia-Qi, Liu Tian-Yi, Jia Yu-Ze, Xia Shu-Qin, Zhang Xiao-Ming, Wang Xing-Wei, Wang Xue-Jiao
Food and Machinery
In order to explore the causes of fish tenderness changes during microwave cooking of boiled fish, the physical property analysis method can be used to characterize the maximum shear force of fish meat, and it can also be analyzed from the perspectives of water state, protein denaturation and microstructure by method of measurement like Low field nuclear magnetic resonance(LF -NMR). The results showed that at the first stage of microwave heating (150 s), the connective tissue in fish meat was rapidly broken, and the sarcoplasmic protein was almost denatured completely. Part of the bound water was converted into immobilized water, …
Effect Of Addition Of Wheat Kojiqu On Brewing And Flavor Of Yellow Rice Wine, Zhang Jing, Liu Shuang-Ping, Zhou Zhi-Lei, Mao Jian
Effect Of Addition Of Wheat Kojiqu On Brewing And Flavor Of Yellow Rice Wine, Zhang Jing, Liu Shuang-Ping, Zhou Zhi-Lei, Mao Jian
Food and Machinery
The effect of different amount of wheat koji on conventional physical and chemical parameters, organic acid, free amino acid and volatile composition during yellow rice wine fermentation were studied, and experiment of fermentation was compared with enzyme preparations. The result indicated the amount of wheat koji had significant influence on total acid, amino acid nitrogen, organic acid, free amino acid compounds and volatile flavor compounds, with less influences on pH value and reducing sugar content. The contents of amino acid nitrogen, alcohol, organic acid, free amino acid and volatile flavor compounds in the enzyme fermentation samples were found significantly lower …
Effect Of Refining On Main Physical And Chemical Indexes And Volatile Components Of Beef Tallow, Liu Jia-Min, He Xin-Yi, Liu Xiao-Dong, Yan Xi-Chun, Liao Zhen-Yu
Effect Of Refining On Main Physical And Chemical Indexes And Volatile Components Of Beef Tallow, Liu Jia-Min, He Xin-Yi, Liu Xiao-Dong, Yan Xi-Chun, Liao Zhen-Yu
Food and Machinery
The effect of refining on main physical and chemical indexes and volatile components of beef tallow was investigated. The acid value, peroxide value, iodine value, fatty acid composition and aroma composition of beef tallow were analyzed during the refining. The results showed that the acid value decreased first and then increased after the deacidification process, and the peroxide value increased, while the iodine value decreased. Throughout the refining process, the acid value of the beef tallow was 0.37 mg/g with the peroxide value of 0.057 5 g/100 g, and the iodine value of beef tallow was 12.47 g/100 g. There …
The Analysis Of Main Nutritional And Functional Components In Different Parts Of Fruit-Bodies And Embryo Of Dictyophora Rubrovolvata, Liang Ya-Li, Qin Li-Kang, Wang He-Zhu, Wen An-Yan, Yang Xu, Li Qi-Hua
The Analysis Of Main Nutritional And Functional Components In Different Parts Of Fruit-Bodies And Embryo Of Dictyophora Rubrovolvata, Liang Ya-Li, Qin Li-Kang, Wang He-Zhu, Wen An-Yan, Yang Xu, Li Qi-Hua
Food and Machinery
In order to reveal the nutritional functions of the fruit bodies and embryo of Dictyophora rubrovolvatas, analyzed the distribution of main components in each part. The results showed that polyphenols (2.43 mg GAE/g), flavones (1.95 mg/g), and vitamin B2 (1.04 μg/g) had the highest contents in the volva of fruit-bodies of Dictyophora rubrovolvata, while the protein and polyphenols had the highest contents in the pileus of fruit-bodies of Dictyophora rubrovolvata, with 27.66 g/100 g and 14.19 g/100 g, respectively. Among three parts of the embryo of Dictyophora rubrovolvata, the polyphenols content of indusium (stip) is the highest …
Study On Bile Tolerance, Acid Resistance And Cholesterol Lowering Ability Of 11 Strains Of Lactobacillus, Wang Huan
Food and Machinery
In this study, the biliary tolerance, acid resistance and cholesterol-lowering ability of 11 strains of Lactobacillus were studied, and the mechanism of removing cholesterol from Lactobacillus strains was explored. The cholesterol assimilation results determined by the difference in cholesterol content in the medium indicated that all Lactobacillus strains could assimilate cholesterol at a level of 12.03 to 32.25 μg/mL, and the cholesterol removal ability was related to the growth of the culture. The binding of cholesterol to lactobacilli cells was determined by growth, heat inactivation and dormant cells in phosphate buffer. The dry weight of cholesterol eliminated by heat and …
Effects On Erosion Of Human Enamel Simulants By Sports Drinks, Wang Jun-Ping
Effects On Erosion Of Human Enamel Simulants By Sports Drinks, Wang Jun-Ping
Food and Machinery
The ability of sports drinks for enamel corrosion was measured and evaluated in this study. A single-center-single-blind-random crossover design was performed to balance the residual effects of the 18 test results. The beverages used included beverages containing calcium and maltodextrin (test group), two kinds of sugar-containing sports drink products (containing calcium and positive control) and water (negative control). During the 15-day study period, subjects wore removable human enamel simulation samples and drank 250 mL of beverages 4 times a day. The loss of tooth enamel was measured using contact profilometers on days 5, 10 and 15. On the 15th day, …
Optimization On Qualitative Analysis Of Saccharides In Beer By Maldi-Tof Ms, Meng Xian-Ren, Xie Ming-Yong, Nie Shao-Ping, Wang Jun-Qiao
Optimization On Qualitative Analysis Of Saccharides In Beer By Maldi-Tof Ms, Meng Xian-Ren, Xie Ming-Yong, Nie Shao-Ping, Wang Jun-Qiao
Food and Machinery
In this study, the experimental condition for qualitative analysis of saccharides in beer was optimized by choosing different matrices, including. 2,5-dihydroxybenzoic acid (2,5-DHB), super DHB, 2,4,6-trihydroxyacetophenone, and setting different beer concentrations from undiluted to 1 000-fold dilution. Results indicated that 2,4,6-trihydroxyacetophenone was better than 2,5-dihydroxybenzoic acid and super DHB in the application of characterizing saccharides in beer by MALDI TOF MS. When the beer sample is diluted 10 times with 2,4,6-trihydroxyacetophenone as matrix, MALDI TOF MS performed well in qualitative analysis of saccharides in beer.
Uncertainty Evaluation For Determination Of Sibutramine In Health Foods By Liquid Chromatography-Tandem Mass Spectrometry, Wang Sai-Nan, Deng Ying-Chun, Gao Tian-Lan-Xing, Ren Meng-Ke, Wei Hua-Lin, Zhi Wen-Li, Guo Xu-Guang
Uncertainty Evaluation For Determination Of Sibutramine In Health Foods By Liquid Chromatography-Tandem Mass Spectrometry, Wang Sai-Nan, Deng Ying-Chun, Gao Tian-Lan-Xing, Ren Meng-Ke, Wei Hua-Lin, Zhi Wen-Li, Guo Xu-Guang
Food and Machinery
To evaluate the uncertainty of the determination of sibutramine content in health foods by liquid chromatography-tandem mass spectrometry. Methods according to BJS 201701 Determination of sibutramine in food,and the content of sibutramine in health foods was detected. According to the approach in measurement uncertainty and results indication(JJF 1059.1 2012), the uncertainty was analyzed, quantified and synthesized. When sibutramine content was 7.04 μg/g,the extended uncertainty was 0.197 μg/g (k=2) under the 95% confidence interval. The main influence factors of the uncertainties in the determination were standard curve fitting process.
Determination Of Purity Certified Reference Material Of Genistein And The Evaluation Of Its Uncertainty, Li Quan-Fa, Yu Han-Song, Wang Min, Zhou Jian
Determination Of Purity Certified Reference Material Of Genistein And The Evaluation Of Its Uncertainty, Li Quan-Fa, Yu Han-Song, Wang Min, Zhou Jian
Food and Machinery
The purity characterization method for genistein certified reference material was established, and the its uncertainty generated during characterization was evaluated. In this study, we qualitatively analyzed genistein samples by Fourier transform infrared spectroscopy, mass spectrometry, and nuclear magnetic hydrogen spectrometry. Thereafter, two independent methods were used in the purity measurement of certified reference material (CRM) of main components. Moreover, the uniformity, stability and the uncertainty introduced in the whole setting were evaluated. Finally, the purity of the genistein CRM was confirmed to be 99.6%, and the expanded uncertainty was 0.4% (k=2).
Determination Of Active Components In Ciqishencapsule And Its Safety Evaluation, Wang Xiao-Lin, Dai Li-Ying, Di Song, Zhong Fang-Li
Determination Of Active Components In Ciqishencapsule And Its Safety Evaluation, Wang Xiao-Lin, Dai Li-Ying, Di Song, Zhong Fang-Li
Food and Machinery
The ginsenoside in Ciqishen capsule was detected by using HPLC,and the polysaccharide was determined by UV. The safety of Ciqishen capsule were evaluated by the acute toxicity test in rats and mice, with the mutation tests of salmonella test (Ames test),the micronucleus tests of mice bone marrow polychromatic erythrocytes and the experiment of mouse sperm deformity, and the 30-day feeding test was used for toxicological study. The results showed that the average contents of ginsenoside and polysaccharide in Ciqishen capsule were 0.273,3.190 g/100 g. The acute toxicity result showed that the biggest tolerance dose of Ciqishen capsule on rats and …
Temperature Control System Of Beer Fermentation Based On Fuzzy Rbfnn-Pid, Hu Ya-Nan, Li Xin, Ning Kui-Wei, Zhao Jin-Wen
Temperature Control System Of Beer Fermentation Based On Fuzzy Rbfnn-Pid, Hu Ya-Nan, Li Xin, Ning Kui-Wei, Zhao Jin-Wen
Food and Machinery
Based on the fuzzy PID control algorithm, combined with the advantages of RBF neural network algorithm, a fuzzy RBFNN-PID control algorithm with logic judgment and self optimization is designed to realize the online optimal tuning of PID parameters. Taking CPU1214C and KP1500 touch screen as the core, the beer fermentation automatic control system and man-machine interface are designed. Matlab simulation and experimental results show that the control algorithm can improve the stability, model mismatch robustness and anti-interference ability of the temperature control system.
Effects Of Cinnamon Oil Coating On The Quality Of Fresh-Cut Jackfruit During Storage, Qi Hong-Rong, Tian Jian-Wen, Zhang Yan-Jun, Xu Fei, Zhu Ke-Xue, Tan Le-He
Effects Of Cinnamon Oil Coating On The Quality Of Fresh-Cut Jackfruit During Storage, Qi Hong-Rong, Tian Jian-Wen, Zhang Yan-Jun, Xu Fei, Zhu Ke-Xue, Tan Le-He
Food and Machinery
To understand the effects different coated materials on the storage quality of the fresh-cut jackfruit buds, chitosan (CN), same concentrations of cassava starch (CS), chitosan (CN) combined with cassava starch (CS), and chitosan (CN) combined with cassava starch (CS) and cinnamon oil (CO) used as coating were investigated. The results showed that compared with the blank group (CK), the sensory quality of fresh-cut jackfruit could be delayed by the four different kinds of coating treatments under the storage condition of (4±1) ℃ for 18 days. Compared with CN and CS coating group, CN+CS and CN+CS+CO composite coating agents had more …
Effects Of Artificial Accelerated Aging On High-Quality Rice Storage Quality, Yang Zhi-Cheng, Zhang Shuang-Feng, Zhang Zheng-Yan, Pan Dan-Jie, Jiang Xiao-Jie, Zhou Xu
Effects Of Artificial Accelerated Aging On High-Quality Rice Storage Quality, Yang Zhi-Cheng, Zhang Shuang-Feng, Zhang Zheng-Yan, Pan Dan-Jie, Jiang Xiao-Jie, Zhou Xu
Food and Machinery
In order to study the quality deterioration of high-quality rice, five kinds of high-quality rice were stored under the conditions of 25 ℃, 50% RH and 37 ℃, 70% RH. The processing quality varies such as germination rate, malondialdehyde, and fatty acid composition. The results showed that during short-term storage, high temperature and humidity inhibited the seed activity of high-quality rice, significantly reduced its germination rate, and increased the MDA content of rice. However, the relative content of fatty acid components in rice grains was relatively stable and less affected by high-temperature and high-humidity conditions during short-term storage. At the …
Simulating Study On Thermal Performance Of Multilayer Box For Fresh Food Transportation, Nan Jia-Lian
Simulating Study On Thermal Performance Of Multilayer Box For Fresh Food Transportation, Nan Jia-Lian
Food and Machinery
In this paper, by establishing and validating a three-dimensional model of heat transfer in multi-layer heat preservation boxes during non-refrigerated food transportation, the key role of radiation heat transfer in packaging boxes is revealed besides conduction. By reducing radiation, the amount of aluminum foil added on the inner surface of food during the first 30 hours of storage was reduced by more than 10%. Putting the initially frozen gel pack in the center of the box can obviously delay its melting and double the storage time of the food. The sensitivity analysis shows that the conductivity of box wall, the …
Research On Apple Classification Algorithm Based On Wavelet And Fuzzy, Zhao Li-Ping, Wu De-Gang
Research On Apple Classification Algorithm Based On Wavelet And Fuzzy, Zhao Li-Ping, Wu De-Gang
Food and Machinery
An apple classification algorithm based on wavelet and fuzzy is proposed in order to get the edge of apple image accurately and realize apple automatic classification. Firstly, the apple image is transformed by omnidirectional wavelet, and then processed by fuzzy algorithm. The edge of the apple image is extracted by adaptive threshold, and then the area of the apple image is obtained by using the diffuse filling algorithm. Finally, according to the characteristics of the apple quasi circle, the area is transformed into the straight diameter, and the apple classification is completed according to the diameter. The simulation results show …
Preparation Of Dried Oyster Hydrolysate By Bi-Enzymatic Method And Evaluation Of Antioxidant Activity In Vitro, Pang Zhong-Li, Zheng Jian-Xian
Preparation Of Dried Oyster Hydrolysate By Bi-Enzymatic Method And Evaluation Of Antioxidant Activity In Vitro, Pang Zhong-Li, Zheng Jian-Xian
Food and Machinery
In this study, dried oyster was hydrolyzed by using animal protein hydrolase and flavorzyme to prepare nutritious hydrolysate, which was designed to provide guidance for the high valuable utilization of dried oyster. Firstly, with degree of hydrolysis as the experimental index, the enzymatic hydrolysis single factor and orthogonal optimization experiments were carried out. The results showed that the optimal hydrolysis process combination were the enzymolysis time of 5 h, the ratio of material to liquid of 1∶15 (g/mL), and the total enzyme amount of 3%. Under these conditions, the degree of hydrolysis of dried oyster protein was 33.7%, the protein …
In Vitro Antioxidant, Α-Glucosidase And Acetylcholinesterase Inhibitory Activities Of The Shell Oxtracts From Cyclobalanopsis Glauca, Ru Yue-Rong, Yang Jin-Mei, Shen Wen-Jie, Wang Jun-Min, Guo Lei, Fan Fang-Yu, Sha Xiao-Mei, Wang Zhen-Xing
In Vitro Antioxidant, Α-Glucosidase And Acetylcholinesterase Inhibitory Activities Of The Shell Oxtracts From Cyclobalanopsis Glauca, Ru Yue-Rong, Yang Jin-Mei, Shen Wen-Jie, Wang Jun-Min, Guo Lei, Fan Fang-Yu, Sha Xiao-Mei, Wang Zhen-Xing
Food and Machinery
The antioxidant activity, hypoglycemic potential, and Alzheimer's therapeutic potential of Cyclobalanopsis glauca Shells were investigated in this study. The hydroxyl radical scavenging ability, DPPH radical scavenging ability, superoxide anion radical scavenging ability, and ABTS radical scavenging ability were used as an indicator for evaluating the in vitro antioxidant activity of Cyclobalanopsis glauca Shells Extract (CGSE). Then the α-glucosidase inhibitory ability of CGSE was evaluated by the fluorimetry assay, and the acetylcholinesterase (AChE) inhibitory ability of CGSE was evaluated by the modified Ellman method. Experimental results showed that CGSE had strong antioxidant activity, their IC50 values of hydroxyl radical scavenging …
Antioxidant Capacity Of Placental Peptide From Tibetan Sheep And Its Structural Characterization, Ren Hai-Wei, Shi Ju-Fen, Wang Man-Qi, Fan Wen-Guang, Li Zhi-Zhong
Antioxidant Capacity Of Placental Peptide From Tibetan Sheep And Its Structural Characterization, Ren Hai-Wei, Shi Ju-Fen, Wang Man-Qi, Fan Wen-Guang, Li Zhi-Zhong
Food and Machinery
The free radical scavenging ability, metal ion chelation ability and reducing ability of different concentrations of placenta peptide from Tibetan sheep were determined, and the distribution of relative molecular weight, amino acid composition and structural characterization were also investigated to explain the causes of antioxidant capacity. The results showed that the antioxidant capacity of sheep placenta peptide was positively correlated with its concentration, and it had strong radical scavenging ability for DPPH· and ·OH with IC50 of 2.83 mg/mL and 0.94 mg/mL, respectively, which were comparable to BHT. In addition, the placenta peptide from Tibetan sheep also had certain …
Antioxidant Activities Of 4 Types Of Zinc-Rich Lactic Acid Bacteria And Their Stability In Simulated Gastrointestinal Tract, Zheng Jin-Xiong, You Li-Jun
Antioxidant Activities Of 4 Types Of Zinc-Rich Lactic Acid Bacteria And Their Stability In Simulated Gastrointestinal Tract, Zheng Jin-Xiong, You Li-Jun
Food and Machinery
4 types of lactic acid bacteria (Lactobacillus bulgaricus, L. acidophilus, L. casei, and L. casei) were selected in this study. First, the zinc-rich culture process of lactic acid bacteria was optimized, and then the antioxidant activity of the fermentation supernatant of them was measured, and the digestion stability and bioavailability were further analyzed by in vitro simulated digestion. The results showed that the optimal of zinc addition time for zinc-rich lactic acid bacteria was 10 hours after inoculation, and the zinc ion concentration was 50 μg/mL. The antioxidant activity of lactic acid bacteria supernatant could be improved by zinc-rich culture. …
Effect Of Gardenia Fruit Extract On Fermentation And Functional Properties Of Yogurt, Zhu Guang-Cheng, Qin Si, Nie Qian-Zhong
Effect Of Gardenia Fruit Extract On Fermentation And Functional Properties Of Yogurt, Zhu Guang-Cheng, Qin Si, Nie Qian-Zhong
Food and Machinery
In order to explore the effect of adding gardenia fruit, a traditional Chinese medicine with dual function of food and medicine, on the quality of yogurt, ferrmentation characteristics and functional properties were investigated. The effects of GE on the number of live bacteria, acidity, water holding capacity and viscosity of yogurt during fermentation were evaluated, and the antibacterial activity, antioxidant activity, lactic acid bacteria's tolerance to simulated gastrointestinal fluid and volatilization were measured after the fermentation was completed. The results showed that the proper amount of GE could improve the antibacterial and antioxidant activity of yogurt, enhance the tolerance …
Preparation Of Wheat Gluten Protein Hydrolysates And Their Aqueous Intermediates For Maillard Reaction, Lei Sheng, Wang Kai, Duan Yan-Qing, Li Yuan-Dong, Liu Xiu-Ming, Yu Jun-He, Cui He-Ping, Zhang Xiao-Ming, Yang Qian-Xu
Preparation Of Wheat Gluten Protein Hydrolysates And Their Aqueous Intermediates For Maillard Reaction, Lei Sheng, Wang Kai, Duan Yan-Qing, Li Yuan-Dong, Liu Xiu-Ming, Yu Jun-He, Cui He-Ping, Zhang Xiao-Ming, Yang Qian-Xu
Food and Machinery
The optimum precursor peptides were prepared for Maillard reaction by using enzymatic hydrolysis of wheat gluten proteins. Setting the degree of hydrolysis (DH) and protein dissolution rate as main indexes, the optimum parameters of enzymatic hydrolysis were optimized by partial least squares regression as follows: the concentration of complex protease Ⅰ (2 000 U/g), hydrolyzing with complex protease Ⅰ for 3 h, aminopeptidase concentration (400 U/g), hydrolyzing with aminopeptidase for 2 h, and water/substance ratio (1:12 g/g). The main components of the hydrolysates were small molecule peptides under the above hydrolysis conditions, and the proportion of free amino acids in …
Layer-By-Layer Self-Assembly Process Optimization And Storage Stability Of Multi-Layer Fish Oil Microcapsules, Chen Jing-Xin, Jiang Qi, Mi Hong-Bo, Li Jian-Rong, Ma Yong-Jun
Layer-By-Layer Self-Assembly Process Optimization And Storage Stability Of Multi-Layer Fish Oil Microcapsules, Chen Jing-Xin, Jiang Qi, Mi Hong-Bo, Li Jian-Rong, Ma Yong-Jun
Food and Machinery
Fish bone gelatin and fucoidan was used as the wall materials and multilayer fish oil emulsion was prepared by layer by layer self-assembly technology. Multilayer fish oil microcapsules were prepared by spray drying method and the storage stability was studied. According to the changes of Zeta potential, the optimum concentration of wall materials for multilayer emulsion was determined. On the basis of orthogonal experiment, the maximum microencapsulation efficiency of 82.03% was obtained when multi-layer fish oil microcapsules were prepared using the following optimum conditions: ultrasonic time 10 min, ultrasonic temperature 25 ℃, homogenization time 4 min, homogenization rate 5 000 …
Preparation Of Solid Drink With Kefir Fermented Compound Fruits And Vegetables And Its Functions In Vitro, Chen Shu-Jun, Luo Jia
Preparation Of Solid Drink With Kefir Fermented Compound Fruits And Vegetables And Its Functions In Vitro, Chen Shu-Jun, Luo Jia
Food and Machinery
Taking the compound fruits and vegetables with Kefir fermented apple pulp-ketchup-sea buckthorn juice, by adding the right amount of inulin, fructooligosaccharides and chlorophyll, a leisure health solid drink was made by freeze-drying in vacuum. With the viable count of Lactobacillus and yeast as indicators, single factor and response surface tests were used to optimize fermentation process. Fermented freeze-dried solid drink were made to different concentration gradients, using unfermented freeze-dried samples as a control, and samples were used to analyze and determine the capacity of hypoglycemic, lipid-lowering and antioxidant in vitro. The results showed that the optimal fermentation conditions were: fermentation …
Effects Of Sports Drinks And Oral Rehydration Salts On The Metabolism Of Rats In High Temperature Environment, Li Ming
Food and Machinery
The effects of oral rehydration solutions (ORS) and sports drink solutions (SDS) on the hydration and metabolism of experimental rats during high temperature exercise were compared. The results showed that the hemoglobin level of the two groups increased significantly, and the sweating rate and dehydration rate had no significant difference. In the two treated groups, the change of plasma volume was significant difference, and the blood glucose content was significantly higher than that of the control group. After exercise, the fat oxidation in SDS was lower than that in ors. However, no difference was found between groups of ORS and …
A Comparative Study On The Hydration Ability Of Three Commercial Sports Drinks On Experimental Rats, A-Bu-Li-Mi-Ti Ha-Si-Mu
A Comparative Study On The Hydration Ability Of Three Commercial Sports Drinks On Experimental Rats, A-Bu-Li-Mi-Ti Ha-Si-Mu
Food and Machinery
In this study, using the deuterium dilution technique, the hydration abilities of three kinds of sports drinks commercially available and drinking water (control group) under rest and exercise conditions were compared. The results showed that significant differences were found, in the rest state, including the time points as the absorption rate of the three beverages reached the maximum value, 50% of the maximum absorption rate, and the maximum absorption amount. However, no significant difference was found in the time when the absorption rate was 0. In the exercise status, a significant difference between the time when the absorption rate of …
The Effect On Processing Quality Of Different Parts Of Tobacco Under Different Drying Airflow Temperatures, Zeng Qiang, Chang Ming-Bin, Que Wen-Hao, Wang Rui-Liang, Wang Dao-Quan, Li Jin-Lan
The Effect On Processing Quality Of Different Parts Of Tobacco Under Different Drying Airflow Temperatures, Zeng Qiang, Chang Ming-Bin, Que Wen-Hao, Wang Rui-Liang, Wang Dao-Quan, Li Jin-Lan
Food and Machinery
Based on the materials of upper, middle and lower tobacco leaves planted in Yunnan and Henan Province, the changes in physical indexes, chemical components, and sensory quality under the conditions of 150~190 ℃ airflow temperatures of pneumatic drying were studied. The results showed that: ① at the higher airflow temperature, the Yunnan tobacco had better processing resistance and crush resistance; ② different airflow temperatures changed the flavor, the quality of aroma, mixed gas, irritancy, dryness and cleanness of the taste. The quality of aroma, mixed gas and delicate degree generally improved during 150~160 ℃ airflow temperature range, but the airflow …