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Articles 61 - 90 of 365
Full-Text Articles in Food Processing
Ethanol Fractional Purification, Physicochemical Properties And Antioxidant Activity Of Polysaccharides From Glehnia Radix, Jing Yong-Shuai, Jin Shan, Zhang Dan-Shen, Zhang Rui-Juan, Wang Fei-Fan, Zheng Yu-Guang, Wu Lan-Fang
Ethanol Fractional Purification, Physicochemical Properties And Antioxidant Activity Of Polysaccharides From Glehnia Radix, Jing Yong-Shuai, Jin Shan, Zhang Dan-Shen, Zhang Rui-Juan, Wang Fei-Fan, Zheng Yu-Guang, Wu Lan-Fang
Food and Machinery
To study the physicochemical properties and antioxidant activity of ethanol-graded polysaccharides of Glehnia Radix. Four kinds of polysaccharides of Glehnia Radix (GLP-30, GLP-50, GLP-70, GLP-residual) were fractionated and purified by water extraction and alcohol precipitation. Fourier transform infrared spectroscopy, high performance liquid chromatography, and gel permeation chromatography, scanning electron microscopy, and differential scanning calorimetry-thermogravimetric analysis were used to evaluate the physicochemical properties and structure characteristics of polysaccharides. The antioxidant activities were also studied. The four polysaccharides of Glehnia Radix have the typical groups of polysaccharides, but the results of differential scanning calorimetry are quite different, which may be due …
Extraction Technology And Antioxidant Activity Of Polyphenols From Peony Seed Of Paeonia Ostii, Cai Ru-Yu, Chang Shi-Min, Song Chun-Li
Extraction Technology And Antioxidant Activity Of Polyphenols From Peony Seed Of Paeonia Ostii, Cai Ru-Yu, Chang Shi-Min, Song Chun-Li
Food and Machinery
In this study, ultrasound-assisted extraction of polyphenols from paeonia ostii oil peony seeds was used. On the basis of a single factor test, the material-liquid ratio, ultrasonic time, extraction temperature and ultrasonic power were set as independent variables, and the polyphenol yield was response value, optimize the extraction process of peony seed polyphenols by Box-Behnken response surface method. The results showed that the best conditions for extracting polyphenols from peony seeds were the ratio of material to liquid 1∶14 (g/mL), ultrasonic power 160 W, ultrasonic time 98 min, extraction temperature 57 ℃. Under the best technological conditions, the extraction rate …
Optimization Of Extraction Process And Quality Analysis Of Pseudosciaena Crocea Liver Oil By Response Surface Methodology, Dou Xin, Wu Yan-Yan, Yang Xian-Qing, Hu Xiao, Wang Yue-Qi
Optimization Of Extraction Process And Quality Analysis Of Pseudosciaena Crocea Liver Oil By Response Surface Methodology, Dou Xin, Wu Yan-Yan, Yang Xian-Qing, Hu Xiao, Wang Yue-Qi
Food and Machinery
The large yellow croaker liver was used as the raw material, and the optimal protease was used to extract and extract the large yellow croaker liver oil. Taking the large yellow croaker liver oil extraction rate as an evaluation index, the best enzymatic extraction process was determined through single-factor experiments and response surface experiments. The extraction rate, quality, and fatty acid composition of the large yellow croaker liver oil were compared with those obtained by light alkali method. The results showed that the best enzymatic extraction conditions were as followed: for large yellow croaker liver was using neutral protease, the …
Effect Of Processing Technology On The Volatile Flavor Components Of Zhijiang Duck, Gong Yao-Qian, Liu Hong-Mei, Luo Feng-Lian, Liu Yan
Effect Of Processing Technology On The Volatile Flavor Components Of Zhijiang Duck, Gong Yao-Qian, Liu Hong-Mei, Luo Feng-Lian, Liu Yan
Food and Machinery
In order to study the effect of processing technology on the volatile flavor components of Zhijiang duck, SPME combined with GC-MS spectrometry was used to detect the types and types of volatile flavor substances in the four stages of raw meat, fried, fried, and sterilized. Relative content. The results showed that the number of volatile flavor components after the four processing stages of raw meat, deep-fried, fried, and sterilized were 44, 19, 39, and 39, respectively. Among them, aldehydes, terpenes, alcohols, and ketones are the main flavor substances, followed by esters, alkanes, and other heterocyclic compounds. Principal component analysis showed …
Nutritive Composition Analysis Of Highland Barley Flour And Optimization Of Processing Parameters For Highland Barley Chips, He Wei
Food and Machinery
Nutritional components of highland barley flour were analyzed, including protein, fat, ash, moisture and amino acids. The processing parameters for highland barley chips was studied, including extrusion puffed, pre-drying and roasting. The results showed that, in the highland barley flour, the protein contents of protein, fat, moisture and ash were 10.23 g/100 g, 2.51 g/100 g, 8.41 g/100 g, and 1.86 g/100 g respectively. Highland barley flour contained 17 amino acids, and the contents of total amino acid were 9.471 g/100 g. The optimum preparation of extrusion puffed conditions were determined as follows: barrel temperature of T2 to T6 were …
Effects Of Different Pretreatment On The Quality Of Sweet Potato Leaves With Heat Pump Drying, Yang Yu, Ren Guang-Yue, Shi Ya-Nan, Liu Shu-Lin, Zhang Ya-Feng, Ma Li-Ping
Effects Of Different Pretreatment On The Quality Of Sweet Potato Leaves With Heat Pump Drying, Yang Yu, Ren Guang-Yue, Shi Ya-Nan, Liu Shu-Lin, Zhang Ya-Feng, Ma Li-Ping
Food and Machinery
In order to explore the quality change characteristics of sweet potato leaves during salinization, ultrasonic, and their combined pretreatment, the physicochemical properties of sweet potato leaves during heat pump drying under different pretreatment processes were studied. The results showed that when the POD enzyme after drying was low in suitability and strong in antioxidant capacity, with 4% of salt concentration, Under the control of these conditions, the rehydration of sweet potato leaves was generally higher than that of others. Moreover, the drying time was the shortest and the comprehensive score was the highest.
Study On The Hydrolysis Of Starch And Protein In Tobacco Leaves By Formic Acid For Improving The Quality Of Tobacco, Lin Yun, Luo Si-Wei, Ou-Yang Lu-Si, Chen Sen-Lin, Lai Yan-Hua, Tao Hong, Lin Bao-Min, Jia Li-Shan
Study On The Hydrolysis Of Starch And Protein In Tobacco Leaves By Formic Acid For Improving The Quality Of Tobacco, Lin Yun, Luo Si-Wei, Ou-Yang Lu-Si, Chen Sen-Lin, Lai Yan-Hua, Tao Hong, Lin Bao-Min, Jia Li-Shan
Food and Machinery
In order to solve the problem of poor sensory quality caused by the high content of starch and protein in tobacco leaves, a method for degrading starch and protein without affecting the workability of tobacco leaves was investigated. In this study, formic acid was used as catalyst to spray proper amount on tobacco leaves. The hydrolysis of starch and protein in tobacco leaves catalyzed by formic acid, which played an effective role in regulating and reducing the starch and protein content. When the concentration of formic acid ranged from 5% to 10% at 50 ℃, with the sprinkling rate of …
Research Progress On Improving Temperature Distribution Uniformity Of Refrigerated Containers, Jia Fa-Tong, Yang Da-Zhang, Xie Jing, Wang Jin-Feng
Research Progress On Improving Temperature Distribution Uniformity Of Refrigerated Containers, Jia Fa-Tong, Yang Da-Zhang, Xie Jing, Wang Jin-Feng
Food and Machinery
The influence of cargo stack, air supply velocity, air supply form, the fan position and other factors on the temperature distribution of refrigerated containers is reviewed, and the spatial distribution characteristics of the temperature field in the container are also expounded. The relevant factors affecting the temperature distribution in the container are compared and analyzed, and its future development direction is prospected.
Recent Advance In Research Of Chitin In The Field Of Food Science, Wang Yun-Tao, Yang Fang, Li Bin, Bai Yan-Hong
Recent Advance In Research Of Chitin In The Field Of Food Science, Wang Yun-Tao, Yang Fang, Li Bin, Bai Yan-Hong
Food and Machinery
This review summarizes the latest research of chitin in food field, including the application of chitin film as food packaging materials, the application of chitin microspheres in immobilization, adsorption and separation of macromolecules, the preparation of nano chitin and its application in emulsification, regulation of food texture, antibacterial function, and health promoting effect, the new method for preparing chitin oligosaccharides.
Research Progress On The Main Components And Comprehensive Utilization Of Camellia Oleifera Cake, Liu Chu-Cen, Fei Xiao-Fang, Zhou Wen-Hua, Mo Hua
Research Progress On The Main Components And Comprehensive Utilization Of Camellia Oleifera Cake, Liu Chu-Cen, Fei Xiao-Fang, Zhou Wen-Hua, Mo Hua
Food and Machinery
In this paper,the extraction and application of protein, polysaccharide, polyphenol and tea saponin from Camellia oleifera cake were reviewed. It is found that Camellia oleifera meal has high processing and utilization value, which can be used as new food raw material or feed, chemical industry, light industry and other important raw materials. On the whole, the by-products of Camellia oleifera have certain potential in the development and application direction of special medical food and health food.
Heat And Mass Transfer In Parboiled Rice During Heating With 915 Mhz Microwave Energy And Impacts On Milled Rice Properties, Deandrae L.W. Smith
Heat And Mass Transfer In Parboiled Rice During Heating With 915 Mhz Microwave Energy And Impacts On Milled Rice Properties, Deandrae L.W. Smith
Graduate Theses and Dissertations
Microwave (MW) heating offers an energy-efficient, fast method to dry high moisture content (MC) parboiled rice to safe storage MC. However, there is limited research that describes the fundamentals of heat and mass transport in rice kernels exposed to MW energy at 915 MHz, the most promising heating frequency for industrialized processing. This information is vital to explain the implications of MW technology on dried rice quality. The overall objective of this study was to develop a microwave heating technology that can sufficiently dry high MC parboiled rough rice kernels in one pass using a 915-MHz industrial microwave system. An …
Method For Using Soya Grain Juice In Production Of Pasta Products, Sanaev Ermat, Tursunkhodjaev Po'lat, Ayhodjaeva Nodira, Umarov Orif
Method For Using Soya Grain Juice In Production Of Pasta Products, Sanaev Ermat, Tursunkhodjaev Po'lat, Ayhodjaeva Nodira, Umarov Orif
CHEMISTRY AND CHEMICAL ENGINEERING
Considering the protein need for human nutrition, the use of protein-rich grains plays an important role in the production of pasta. The study used soy protein as one of the protein sources, which serves as an effective source of energy in the physical and mental activities of humans. In the form of nutritious juice from soybeans, a protein concentration of 4.67% was obtained, and the resulting soy juice, rich in proteins, was used as an unconventional raw material for the production of pasta. Concentrations and methods were identified that made it possible to achieve technological and economic efficiency.
The Effect Of Hydrothermal Treatment In Increasing The Strength Of The Shell Of Wheat Grain In Preparation For Varietal Grinding, Ravshanov Suvankul, Mirzayev Jamol, Musaev Khasanjon
The Effect Of Hydrothermal Treatment In Increasing The Strength Of The Shell Of Wheat Grain In Preparation For Varietal Grinding, Ravshanov Suvankul, Mirzayev Jamol, Musaev Khasanjon
CHEMISTRY AND CHEMICAL ENGINEERING
The effect of hydrothermal treatment on the strength of the wheat grain shell before the first torn process is investigated. It was found that the anatomical parts of wheat grains grown in arid climatic conditions are firmly interconnected, which, in turn, affects the yield and quality of varietal flour. The aim of the study is to weaken strong native connections and improve the yield and quality of flour. The effect of NaHCO3, H3PO4, CH3COOH, HCl additives to water on the yield and quality of flour was studied. Accordingly, in solutions of 0.1-0.2% hydrochloric acid and 0.3-0.8% phosphoric acid, an increase …
The Calculation Methods Of Goat Trunk’S Segmentation Trajectory Based On Machine Vision And Machine Learning, Li Zhen-Qiang, Wang Shu-Cai, Zhao Shi-Da, Wang Yu-Quan
The Calculation Methods Of Goat Trunk’S Segmentation Trajectory Based On Machine Vision And Machine Learning, Li Zhen-Qiang, Wang Shu-Cai, Zhao Shi-Da, Wang Yu-Quan
Food and Machinery
An automated segmentation method of goat trunk with machine vision and machine learning was proposed. 396 images of goat trunk were acquired randomly in a goat slaughtering plant by using two industrial cameras. 24 sets of feature parameters were extracte
Comparison Of Bean Sieving Effects Caused By Different Hole Shapes And Optimization Of Cylinder Sieves, Song Shou-Xu, Luo Run-Dong, Zhang Fan, Yao Zun-You
Comparison Of Bean Sieving Effects Caused By Different Hole Shapes And Optimization Of Cylinder Sieves, Song Shou-Xu, Luo Run-Dong, Zhang Fan, Yao Zun-You
Food and Machinery
Formula for calculating the area of the sieve openings by took soybeans as the object was derived, and sieving effects of cylinder sieves with different types of holes were also compared. It is concluded that the cylinder sieve with square sieve pores has
Strain Screening Of Pantothenate Synthetase And Catalysis To Produce D-Pantothenic Acid, Ma Yu-Yu, Song Wei, Feng Xiao-Na, Liu Jia, Qian Yuan-Yuan
Strain Screening Of Pantothenate Synthetase And Catalysis To Produce D-Pantothenic Acid, Ma Yu-Yu, Song Wei, Feng Xiao-Na, Liu Jia, Qian Yuan-Yuan
Food and Machinery
In this study, 11 source PS enzyme genes were cloned and expressed in Escherichia coli BL21 (DE3), and the successful strain was constructed for enzymatic property study with simultaneous fermentation and transformation experiment on the fermentati
Determination Of 16 Elements In Canned Food Paste For Infant By Microwave Digestion Coupled With Icp-Oes/Icp-Ms, Li Meng-Jie
Determination Of 16 Elements In Canned Food Paste For Infant By Microwave Digestion Coupled With Icp-Oes/Icp-Ms, Li Meng-Jie
Food and Machinery
Sixteen elements (K, Na, Ca, P, Mg, Fe, Cu, Mn, Zn, Al, Cr, Ni, As, Cd, Hg and Pb) in canned food paste for infant were determined by ICP-OES/ ICP-MS after microwave digestion. Under the optimized conditions, the calibration curves for 16 elements were wi
Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Sun Yuan-Ming
Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Sun Yuan-Ming
Food and Machinery
SnO2/SiC hollow spheres, polyaniline nanowires, gold nanoparticles and other nano materials with good biocompatibility were modified on the electrode substrate and antibody probe to amplify the electrochemical signal, improve the detection sensitivity, an
Screening Of Main Antioxidant Components In N-Butanol Extract From The Stems Of Ficus Tikoua Bur., Liu Yong-Ling, Ye Si-Fan, Yang Yi, Fang Li-Hong, Zhao Zhi-Bing, Xie Guo-Fang
Screening Of Main Antioxidant Components In N-Butanol Extract From The Stems Of Ficus Tikoua Bur., Liu Yong-Ling, Ye Si-Fan, Yang Yi, Fang Li-Hong, Zhao Zhi-Bing, Xie Guo-Fang
Food and Machinery
To investigate the antioxidant activity of different polar extracts from the stems of Ficus tikoua Bur. (FTB), the main chemical components of the highly active polar extracts were screened and identified. Petroleum ether, dichloromethane, ethyl ac
Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry, Wang Rong, Zhao Liang-Zhong, Xie Chun-Ping, Ou Hong-Yan
Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry, Wang Rong, Zhao Liang-Zhong, Xie Chun-Ping, Ou Hong-Yan
Food and Machinery
The quality and physicochemical indexes of rice sour soup, made of glutinous rice, japonica rice and flour, were detected and the relative correlation with sensory scores were analyzed. Thereafter, the rice slurry was used to optimize the liquefaction and
Research Progress On The New Freeze-Drying Technology Of Fruits And Vegetables, Wang Xin-Ke, Yang Xi-Hong, Wu Fan, Xie Jing-Wen, Yu Dong-Xing, Xie Wan-Cui
Research Progress On The New Freeze-Drying Technology Of Fruits And Vegetables, Wang Xin-Ke, Yang Xi-Hong, Wu Fan, Xie Jing-Wen, Yu Dong-Xing, Xie Wan-Cui
Food and Machinery
The effects of different drying techniques on product quality and the relative advantages and industrialization obstacles of freeze-dried products were analyzed and compared in this study. The current practice in thin layer drying models of fruits and veg
Research Progress In Food-Derived Functional Peptides, Wang Shao-Yun, Yang Qian, Cai Xi-Xi, Chen Xuan, Chen Xu, Yang Fu-Jia, Wu Xiao-Ping
Research Progress In Food-Derived Functional Peptides, Wang Shao-Yun, Yang Qian, Cai Xi-Xi, Chen Xuan, Chen Xu, Yang Fu-Jia, Wu Xiao-Ping
Food and Machinery
This review summarized the species, preparation methods and biological activities of food-derived functional peptides, and predicted the future research direction and good application prospects of food-derived functional peptides.
Analysis Of Glycation Products And Sensitization Of Ovalbumin Modified By Different Hexoses, Mao Ji-Hua, Wang Hui, Tu Zong-Cai, Zhong Bi-Zhen
Analysis Of Glycation Products And Sensitization Of Ovalbumin Modified By Different Hexoses, Mao Ji-Hua, Wang Hui, Tu Zong-Cai, Zhong Bi-Zhen
Food and Machinery
The grafting degree, surface hydrophobicity, ultraviolet spectrum, fluorescence spectrum and sensitization of glycosylated ovalbumin modified by different hexoses were studied. The results showed that galactose-modified ovalbumin had the highest degree of
Study On The Sensitization Of Glycated Parvalbumin From Alaska Pollock During Simulated Digestion, Zhang Min, Tu Zong-Cai, Wang Hui, Liu Jun, Hu Yue-Ming
Study On The Sensitization Of Glycated Parvalbumin From Alaska Pollock During Simulated Digestion, Zhang Min, Tu Zong-Cai, Wang Hui, Liu Jun, Hu Yue-Ming
Food and Machinery
Indirect competition ELISA, high performance liquid chromatography and other techniques were used to study the sensitization and structural changes of glycosylated pollock albumin (PV) during simulated digestion in vitro. The results showed that th
Effect Of Hammering Process On Gel Properties Of Beef Gel, Sun Lu, Huang Qun, Tang Dao-Bang, Chen Shu-Peng, Cheng Jing-Rong
Effect Of Hammering Process On Gel Properties Of Beef Gel, Sun Lu, Huang Qun, Tang Dao-Bang, Chen Shu-Peng, Cheng Jing-Rong
Food and Machinery
Based on different hammering time, contrasted with the beating sample, the effects of hammering on the quality of beef gel were analyzed by measuring rheological properties, cooking loss rate, texture properties, salt soluble protein content, protein oxid
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons, Li Jie, Tang Xiang-Yang, Yu You-Gui, Wu Qiang, Zhu Dong-Cai, He Hong-Mei
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons, Li Jie, Tang Xiang-Yang, Yu You-Gui, Wu Qiang, Zhu Dong-Cai, He Hong-Mei
Food and Machinery
To study on the characteristics of condition of the fermenting grain entering the cellar and the original spirits of Lidu Texiang liquor in different seasons, the fermented temperature, moisture, acidity, starch and alcohol content of the fermenting grain
Screening, Identification And Fermentation Performance Of A High-Yield Yeast From Fermented Grains Of Dukang Wine, Liu Jian-Xue, Liu Jin-Ke, Li Xuan, Han Si-Hai, Li Pei-Yan, Xu Bao-Cheng, Guo Jin-Ying, Luo Deng-Lin
Screening, Identification And Fermentation Performance Of A High-Yield Yeast From Fermented Grains Of Dukang Wine, Liu Jian-Xue, Liu Jin-Ke, Li Xuan, Han Si-Hai, Li Pei-Yan, Xu Bao-Cheng, Guo Jin-Ying, Luo Deng-Lin
Food and Machinery
The yeast was isolated from the strong flavor wine fermented grains by plate culture method, and the ester-producing yeast with good tolerance was screened, through morphological characteristics, physiological and biochemical tests, and molecular biology
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet, Li Dan-Dan, Jiang Ting-Ting, Zhang Yan, Luo Zhang
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet, Li Dan-Dan, Jiang Ting-Ting, Zhang Yan, Luo Zhang
Food and Machinery
Lactobacillus in yak ghee at different altitudes in Tibet was screened through tolerance index of resistance to acid, hydrogen peroxide, and antioxidant indicators of scavenging capacity of DPPH free radicals, OH free radicals and superoxide anions
Effect Of Frying Time On Sensory Evaluation And Electronic Nose Analysis Of Lipu Taro, Su Ke-Zhen, Luo Yang-He, Li Xiao-Chun, Li Guan-Li
Effect Of Frying Time On Sensory Evaluation And Electronic Nose Analysis Of Lipu Taro, Su Ke-Zhen, Luo Yang-He, Li Xiao-Chun, Li Guan-Li
Food and Machinery
The flavor characteristics of Lipu’s taro at different frying times (0.0, 1.0, 1.5, 2.0, 2.5, 3.0 min) were study based on sensory evaluation and electronic nose technique. Change values for each response sensor were observed by radar chart and Loading An
Analysis Of Fatty Acids In The Muscle Of 8 Species Of Needlefish, Zhuang Hai-Qi, Liu Jiang-Qin, Zhong Yu, Cui Liao, Luo Hui
Analysis Of Fatty Acids In The Muscle Of 8 Species Of Needlefish, Zhuang Hai-Qi, Liu Jiang-Qin, Zhong Yu, Cui Liao, Luo Hui
Food and Machinery
The fatty acid contents in muscle of eight species of needlefish were determined and compared for the development and utilization of the marine resource. In autumn and winter, 8 species of needlefish were collected from Zhanjiang sea area, including He