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Articles 511 - 525 of 525
Full-Text Articles in Food Processing
Bacterial Composition Analysis Of Frozen Mussels Based On High-Throughput Sequencing, Jiang Hui-Li, Shui Shan-Shan, Wu Qiong-Jing, Chen Xiao-Nan, Zhang Bin, Su Lai-Jin
Bacterial Composition Analysis Of Frozen Mussels Based On High-Throughput Sequencing, Jiang Hui-Li, Shui Shan-Shan, Wu Qiong-Jing, Chen Xiao-Nan, Zhang Bin, Su Lai-Jin
Food and Machinery
After opening the shell with steam, the microorganisms on the surface of fresh mussel meat (FS), frozen mussel meat at -18 ℃ for 1 week (FS-1), frozen mussel meat for 3 weeks (FS-3) and frozen mussel meat for 9 weeks (FS-9) were extracted with DNA extraction kit and then analyzed by high-throughput sequencing. The effective sequences in all samples ranged from 31 896 to 42 812, and the operational taxonomic unit (OTU) ranged from 289 to 681. Among them, the OTU of FS-9 was the lowest, and the OTU of FS was the highest. Diversity index analysis showed that the …
Determination Of The Imaging System For Seedless White Grape Based On Image Evaluation, Li Ze-Ping, Li Xue-Lian, Zhou Jun, Guo Jun-Xian, Huang Hua, Guo Yang, Zhang Liang-Liang
Determination Of The Imaging System For Seedless White Grape Based On Image Evaluation, Li Ze-Ping, Li Xue-Lian, Zhou Jun, Guo Jun-Xian, Huang Hua, Guo Yang, Zhang Liang-Liang
Food and Machinery
In order to obtain the image of seedless white grape, the influence of background paper color, light source structure and lighting mode on the image was fully considered on the self-made acquisition platform. Firstly, the optimal level of each factor is determined by single factor test, then the acquisition platform is optimized by orthogonal test, and finally the optimal value level of each factor is determined by subjective and objective comprehensive evaluation image method. The results showed that the best values of the machine vision imaging system of seedless white grape were: the background paper is white, the light source …
Study On External Quality Detection Of Pepper Based On Machine Vision, Ren Rui, Zhang Shu-Juan, Zhao Hua-Min, Sun Hai-Xia, Li Cheng-Ji, Lian Meng-Ru
Study On External Quality Detection Of Pepper Based On Machine Vision, Ren Rui, Zhang Shu-Juan, Zhao Hua-Min, Sun Hai-Xia, Li Cheng-Ji, Lian Meng-Ru
Food and Machinery
To realize the rapid detection of normal peppers and defective peppers (dark spots, insect marks and stripe skin), image acquisition and median filtering were used for denoising. 24 color feature variables and 20 texture feature variables of sample images were extracted. Threshold segmentation in the Otsu algorithm was used to extract two morphological feature variables. The Successive Projections Algorithm (SPA) was used to optimize 14 feature variables. Modeling was done based on the Least Squares Support Vector Machine (LS-SVM) method. The detection result of SPA-LS-SVM model is 98.67%, which is the best.
Optimization Of Preparation Technology And Antioxidant Activity Of Polysaccharide Sulfate From Pleurotus Ostreatus, Liang Ying, Bi Hong-Mei, Zheng Wen-Feng, Bi Hong-Mei, Li Zhi-Jiang
Optimization Of Preparation Technology And Antioxidant Activity Of Polysaccharide Sulfate From Pleurotus Ostreatus, Liang Ying, Bi Hong-Mei, Zheng Wen-Feng, Bi Hong-Mei, Li Zhi-Jiang
Food and Machinery
Taking substitution rate as an index, the effects of concentration of sulfuric acid, reaction temperature and reaction time on sulfation of Pleurotus ostreatus polysaccharides were studied by concentrated sulfuric acid method. On the basis of single-factor results, the optimum preparation process of P. ostreatus polysaccharide sulfate was obtained by L9(34) orthogonal test. Secondly, the polysaccharide and sulfates of P. ostreatus polysaccharide were characterized by FT-IR spectrometer. Finally, the reductive power of VC and the scavenging rates of DPPH radical, superoxide anion radical and hydroxyl radical were determined to explore the antioxidant activity of P. ostreatus …
Extrusion Assisted Alkaline-Enzyme Extraction Process Optimization Of Protein Hydrolysate From Tie Guanyin Tea Residue And Its Functionalities, Guo Feng-Xian, Zheng Zong-Ping, Huang Cheng-Fang, Zhao Wei, Yao Yuan
Extrusion Assisted Alkaline-Enzyme Extraction Process Optimization Of Protein Hydrolysate From Tie Guanyin Tea Residue And Its Functionalities, Guo Feng-Xian, Zheng Zong-Ping, Huang Cheng-Fang, Zhao Wei, Yao Yuan
Food and Machinery
Taking Tie Guanyin residues as the research object, through single factor experiment and response surface methodology, the effects of extrusion water content, sleeve temperature and screw frequency on its assisted alkaline-enzyme combined extraction of tea residue protein hydrolysates (TPH) were discussed, and the functionalities of TPH was then investigated. The optimal extrusion assisted extractions were water content of tea residue material 15%, sleeve temperature 97 ℃, screw frequency 40 Hz. Under the conditions the extraction rate of TPH was improved to (71.37±0.09)%, which was close to the predicted result. The results of TPH antioxidant activity showed the IC50 values …
Evaluation And Classification For Physicohemical Quality Of Vine Tea On Entropy Method And Grey Relation Analysis, Zhang Min, Yu Ji, Wang Qi-Yan, Zhang Jin-Cheng, You Xiang-Tao, Yao Mao-Jun, Ma Cheng-Jin
Evaluation And Classification For Physicohemical Quality Of Vine Tea On Entropy Method And Grey Relation Analysis, Zhang Min, Yu Ji, Wang Qi-Yan, Zhang Jin-Cheng, You Xiang-Tao, Yao Mao-Jun, Ma Cheng-Jin
Food and Machinery
Taking 10 kinds of vine tea samples collected as objects, 15 related physicohemical quality indexes of vine tea were measured. Four core indexes of tea infusioninflavonoids(A11), polyphenols(A12), soluble sugar(A13), and brightness(A5) were determined by variation analysis, correlation analysis, and principal component analysis. After that, the index weight was determined by the entropy method, and the grey correlation analysis was used to construct the evaluation model of the physicohemical quality: φimodelscore=ξA11×0.181 1+ξA12×0.224 2+ξA13×0.415 4+ξA3×0.179 3, and the fitting degree between the model score …
Study On Extraction Technology And Application Of Arecoline From Betel-Nut Waste, Chen Juan, Lu Ke-Qiang, Zhu Men-Jun, Jiang Xue-Wei
Study On Extraction Technology And Application Of Arecoline From Betel-Nut Waste, Chen Juan, Lu Ke-Qiang, Zhu Men-Jun, Jiang Xue-Wei
Food and Machinery
Arecoline was extracted from the core of betel-nut by acid water extraction method. Based on the effects of time, temperature, ratio of material to liquid, hydrochloric acid concentration and extraction times on arecoline by single factor method, a quadratic polynomial model of time, temperature and hydrochloric acid concentration was established by box-Behnken response surface design method to optimize the extraction process. The arecoline extraction was applied to betel-nut products to investigate its effect on the quality of areca products. The results showed that the optimum extraction process conditions were solid-liquid ratio 1∶15 (g/mL), extraction times 2, extraction time 45 minutes, …
Effect Of The Mixed Flour Of Chinese Yam, Coix Chinensis Tod. And Euryale Ferox On The Processing Quality Of Wheat Flour, Shi Jing-Hong, Hao Shui-Yuan, Guo Shu-Wen
Effect Of The Mixed Flour Of Chinese Yam, Coix Chinensis Tod. And Euryale Ferox On The Processing Quality Of Wheat Flour, Shi Jing-Hong, Hao Shui-Yuan, Guo Shu-Wen
Food and Machinery
Chinese yam, Coix chinensis Tod. and Euryale ferox were added to wheat flour, the effect of mixed powder with different addition amount on the gelatinization characteristics, thermomechanical properties of dough and texture characteristics of steamed bread were analyzed by using rapid viscosity analyzer, Mixolab hybrid experiment instrument and texture analyzer. The results showed that as the amount of mixed powder added increased. The gelatinization viscosity, disintegration value, retrogradation value, gelatinization temperature, gelatinization time, dough water absorption, formation time and stability time of wheat flour gradually decreased, and cooking stability and protein weakening gradually increased. The hardness and chewiness of steamed …
Effects Of Ultrasound Combined Far-Infrared Radiation Drying On The Quality Of Banana Slices, Shi Xiao-Wei, Liu Yun-Hong
Effects Of Ultrasound Combined Far-Infrared Radiation Drying On The Quality Of Banana Slices, Shi Xiao-Wei, Liu Yun-Hong
Food and Machinery
In order to investigate the quality characteristics of banana dried by ultrasound combined with far-infrared radiation drying, the banana slices were dried using ultrasound combined far-infrared radiation drying, and the drying was operated using the radiation temperature of 150, 210, 270 ℃ under the ultrasound power of 0, 30, 60 W. The effect of drying conditions on structure, rehydration ratio, shrinkage, color difference, total phenol content, VC content and antioxidant activity of banana slices were compared. The results showed that as the increases of radiation temperature and ultrasound power, the hardness values and shrinkage rate of banana slices decreased, and …
Research Progress On The Affecting Factors Of Heat-Induced Gelation Of Egg Albumin, Liu Xin-Ci, Lv Yun-Xiong, Sun Wei-Bao, Xu Fan, Yue Xiao-Xia, Zhang Gen-Sheng
Research Progress On The Affecting Factors Of Heat-Induced Gelation Of Egg Albumin, Liu Xin-Ci, Lv Yun-Xiong, Sun Wei-Bao, Xu Fan, Yue Xiao-Xia, Zhang Gen-Sheng
Food and Machinery
This review summarized the microstructure, gelation process and the mechanism of gel properties of heat-induced from egg albumin. The effects of glycosylation, salt, enzymes, pH, adding NaCl or adjusting pH to synergistic glycosylation or enzyme on heat-induced gelation of egg white protein were discussed emphatically, and the research direction and application of heat-induced gelation of egg albumin were also prospected.
Physicochemical And Functional Property Modification Of Myofibrillar Protein By Phenolic Compounds Under Oxidative Stress, Anqi Guo
Theses and Dissertations--Animal and Food Sciences
Polyphenol-rich spices and extracts of phenolic compounds are widely utilized in meat processing to modify product flavors. Chemically, polyphenols are reactive with myofibrillar protein (MP), the most functional fraction of all muscle proteins responsible for texture development in comminuted meat products. Such protein–polyphenol interaction is prevalent under oxidative conditions that are common in meat processing. As a large group of phytochemicals with diverse structures, phenolic compounds are known to interact with MP with varying efficacies. Yet, the structure-function relationship of polyphenols in eliciting modification of MP is poorly understood. The overall objective of this dissertation research was to elucidate the …
The Effect Of Whey Protein Supplementation At Breakfast On Tryptophan Levels, Food Intake, And Mood In Postmenopausal Women In A 16-Week Randomized Controlled Trial, Danielle L. Lamont, Jamie I. Baum
The Effect Of Whey Protein Supplementation At Breakfast On Tryptophan Levels, Food Intake, And Mood In Postmenopausal Women In A 16-Week Randomized Controlled Trial, Danielle L. Lamont, Jamie I. Baum
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Whey protein isolate supplementation has been recognized as having potential for regulating appetite, thereby potentially improving mood and food intake. The objectives of this project were to 1) analyze the effects of high-quality whey protein intake on overall diet and 2) identify and examine a correlation between tryptophan levels and mood regulation. This research was conducted using a randomized experimental design. A total of 13 postmenopausal women (12+ months after last reported menstrual cycle) were recruited and allocated to one of two dietary intervention (DI) groups: 1) control (maintain current lifestyle; CON; n = 6), and 2) whey protein isolate …
Effects Of Different Liquid Smoke Treatments On Osmotic Dehydration Of Apple Cubes, Rohit Singh
Effects Of Different Liquid Smoke Treatments On Osmotic Dehydration Of Apple Cubes, Rohit Singh
Graduate Theses, Dissertations, and Problem Reports (ETD)
Refined Liquid Smoke (RLS) (1%) was incorporated during osmotic dehydration of apple cubes (10 mm each side) to observe its effect on solid gain, water loss, yield, water activity, product quality, and consumer preference. Three different treatments, POD (pure osmotic dehydration, no RLS), LSISS (RLS inside sugar solution) and PTLS (pre-treatment with RLS), were compared in this study. Osmotic dehydration was carried out using 42 °Brix sugar solution, and the fruit to solution ratio was kept at 1:4. The osmotically dehydrated apples were evaluated for soluble solid content (SSC), water loss, and solid gained. After osmotic dehydration, apple cubes were …
A Review On European Union’S Strategy For Plastics In A Circular Economy And Its Impact On Food Safety, Chris Matthews, Fintan Moran, Amit Jaiswal
A Review On European Union’S Strategy For Plastics In A Circular Economy And Its Impact On Food Safety, Chris Matthews, Fintan Moran, Amit Jaiswal
Articles
In 2018, European Union adopted a European strategy for plastics in a circular economy as a part of theiraction plan for a circular economy. Sustainability is the underlying motivation behind the plasticsstrategy with a goal of addressing how plastics are designed, used and recycled in the EU. One of thestrategies outlined is that by 2030, all plastic packaging placed on the EU market is either reusable or canbe recycled in a cost-effective manner. A large portion of food packaging is multi-layer plastic that is notrecyclable in a cost-effective manner. Given the difficulties associated with recycling today’s complexfood packaging, what impacts …
Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers, Behzad Satari, Amit Jaiswal
Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers, Behzad Satari, Amit Jaiswal
Articles
Efficient release of fermentable sugars from the complex biomass structure such as second-generation or third-generation feedstocks by an appropriate enzymatic hydrolysis needs a prior biomass fractionation. This process facilitates the exposure of more cellulose and hemicelluloses for enzymatic hydrolysis. This review focused on ‘green fractionation’ of biomass by applying the principles of green chemistry for bioethanol production. Besides, the recent technological achievements in applying these principles for the fractionation have been discussed. For green fractionation, energy delivery systems are referred to as microwave and ultrasound. Besides, green cellulose solvents, biomass-derived solvents, and supercritical carbon dioxide play an important role in …