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Articles 151 - 180 of 518
Full-Text Articles in Food Processing
Determination Of 16 Kinds Of Polycyclic Aromatic Hydrocarbons In Spicy Strip By Quechers Gas Chromatography-Triple Quadrupole Mass, Li Sha, Zeng Xi-Wen, Shen Rui, Li Yi-Wei, Tan Zhen
Determination Of 16 Kinds Of Polycyclic Aromatic Hydrocarbons In Spicy Strip By Quechers Gas Chromatography-Triple Quadrupole Mass, Li Sha, Zeng Xi-Wen, Shen Rui, Li Yi-Wei, Tan Zhen
Food and Machinery
Objective:This study aimed to effectively improve the risk warning and quality and safety supervision of polycyclic aromatic hydrocarbons (PAHs) in spicy strip.Methods: The target compounds in the samples were extracted with acetonitrile and purified by QuEChERS, containing 100 mg N-propyl ethylenediamine (PSA), 100 mg octadecylsilane bonded silica gel (C18), and 1 000 mg neutral alumina adsorbent, and then were separated by DB-EUPAH column. It was detected by gas chromatography-triple quadrupole mass spectrometer with multiple reaction monitoring mode and matrix matching external standard method.Results: The 16 kinds of PAHs showed good linearity in the range of 0.005~0.500 μ …
Determination Of Four Kinds Of Illegally-Added Artificial Sweeteners In Syrups By High Performance Liquid Chromatography, Zhong Fei-Fei, Lei De-Qing, Zhou Jin-Sha, Liu Bo, Wang Zi-Qing
Determination Of Four Kinds Of Illegally-Added Artificial Sweeteners In Syrups By High Performance Liquid Chromatography, Zhong Fei-Fei, Lei De-Qing, Zhou Jin-Sha, Liu Bo, Wang Zi-Qing
Food and Machinery
Objective: A high performance liquid chromatography method was established for determination of four artificial sweeteners in syrups, i.e., acesulfame, saccharin sodium, aspartame and advantame.Methods:Acetonitrile was used as mobile phase A, and 0.02 mol/L ammonium dihydrogen phosphate (pH value adjusted to 5.5 by triethylamine) was used as mobile phase B. The gradient elution was conducted, with flow rate at 1.0 mL/min,and the column temperature was at 35 ℃; the detection wavelength was 214 nm, and sample size was 10 μL was loaded on the was Shiseido AQ-C18 column (4.6 mm×250 mm, 5 μm) A total of 45 …
Uncertainty Evaluation For The Determination Of Natural Capsaicin, Dihydrocapsaicin And Synthetic Capsaicin In Edible Oils And Fats By Lc-Ms/Ms, Huang Hui, Liao Yan-Zhi
Uncertainty Evaluation For The Determination Of Natural Capsaicin, Dihydrocapsaicin And Synthetic Capsaicin In Edible Oils And Fats By Lc-Ms/Ms, Huang Hui, Liao Yan-Zhi
Food and Machinery
Objective: Uncertainty assessment of the content of synthetic capsaicin, natural capsaicin and dihydrocapsaicin in edible oils and fats by liquid chromatography-mass spectrometry was carried out, and the sources of uncertainty and the key factors affecting the test results were analyzed, so as to improve the accuracy of test results.Methods: To establish a mathematical model for the uncertainty of the content of synthetic capsaicin, natural capsaicin and dihydrocapsaicin in edible oils and fats, to analyze the factors that may introduce uncertainty in the detection process, and to evaluate each uncertainty component.Results: The contents of synthetic capsaicin, natural capsaicin and …
Discrimination Of Cigarette Based On Near-Infrared Spectroscopy Technology And Firefly Algorithm Optimized Support Vector Machine Parameters, Pan Xi, Li Ran, Wei Min, Wei Qing, Qiu Chang-Gui
Discrimination Of Cigarette Based On Near-Infrared Spectroscopy Technology And Firefly Algorithm Optimized Support Vector Machine Parameters, Pan Xi, Li Ran, Wei Min, Wei Qing, Qiu Chang-Gui
Food and Machinery
Objective: In order to accurately and quickly discriminate cigarettes. Methods: After collecting the near-infrared spectra of different brands and reducing the interference factors through the spectral preprocessing method, the spectral pretreatment method, the population number of firefly algorithm (FA) and the number of iterations on the correct rate of cigarette classification were investigated by using firefly algorithm to optimize support vector machine (SVM) parameters. Results: The standard normal variable transformation (SNV) combined with the first derivative method (1D) was used for near-infrared spectroscopy preprocessing. Under the condition that the number of firefly populations was 20 and the number of iterations …
Principles Of Food Safety Regulation Transformation Under The Pursuit Of Co-Governance, Liang Jin-Gang, Qin Guo-Rong
Principles Of Food Safety Regulation Transformation Under The Pursuit Of Co-Governance, Liang Jin-Gang, Qin Guo-Rong
Food and Machinery
Objective: This study aimend to explore the appropriate transformation path of regulatory power for food safety "social co-governance". Methods: The state of "social co-governance" mode of food safety was analyzed and the possible secondary risks of "decentralization" of regulatory authority were analyzed, so as to explain the rational transformation of regulatory authority. Results: The blind decentralization of regulatory power will cause the policy risks of governance loss and disorder, leading to greater food safety accidents. Conclusion: It is necessary to make clear the transformation of "strict supervision to refinement and flexibility", adhere to the transformation of "basic rights of social …
Optimization On Parameters Of Collecting And Sorting Device For Discarded Poultry Eggshells And Eggshell Membranes, Yang Yue-Bin, Chen Bo-Chao, Wang Ming-Jiu, Chi Yu-Jie, Chi Yuan
Optimization On Parameters Of Collecting And Sorting Device For Discarded Poultry Eggshells And Eggshell Membranes, Yang Yue-Bin, Chen Bo-Chao, Wang Ming-Jiu, Chi Yu-Jie, Chi Yuan
Food and Machinery
Objective:To efficiently exploited the discarded eggshells and eggshell membranes. Methods: The discarded eggshells was separated and collected. Used Fluent and EDEM coupling simulation to study the flow field characteristic and particles trajectory, which affected by structure parameters such as upper outlet diameter and lower outlet diameter of the collecting barrel. By analyzing flow field characteristic and capture rate of eggshells as well as eggshell membranes, the size of collecting barrel was optimized. The top angle, the vacuum of suction machine, the feeding inlet air velocity, the solid load of feeding inlet were used as the test factors. The recovery …
Collaborative Path Planning Of Food Picking Robot Based On Discrete Multi-Objective Cuckoo Algorithm, Liu Jian, Hu Zhu-Bing, Zhao Xue-Chao
Collaborative Path Planning Of Food Picking Robot Based On Discrete Multi-Objective Cuckoo Algorithm, Liu Jian, Hu Zhu-Bing, Zhao Xue-Chao
Food and Machinery
Objective: In order to improve the picking efficiency of raw materials in large food processing and storage, a collaborative path planning method of food picking robot based on discrete multi-objective cuckoo algorithm is proposed. Methods: Aiming at the problem of picking multi location raw materials according to the proportion of food processing formula, the cooperative path planning model of multi-objective food picking robot was established, which took the total moving distance, total energy consumption and total weight of periodic picking raw materials as indicators and the Pareto optimal solution discrete multi-objective cuckoo algorithm (DMCA) was proposed. The three-layer cuckoo code …
Exploration Of Multi Scene Task Scheduling And Simulation Experiment Platform For Materials Transportation Robots System, Weng Xun, Zhang Jing-Tian, Hu Xiao
Exploration Of Multi Scene Task Scheduling And Simulation Experiment Platform For Materials Transportation Robots System, Weng Xun, Zhang Jing-Tian, Hu Xiao
Food and Machinery
Objective: Verify the feasibility of the task scheduling and algorithm test platform of the materials transportation robots system based on the actual order data. Methods: This paper discusses the design of simulation experiment through the independently developed platform, focusing on the typical scenarios of pharmaceutical logistics. Aiming at the logistics scenario of task allocation strategy of multi robot with task classification, the Memory Elite Population based Catastrophe Adaptive Large Neighborhood Search(MEPCALNS) algorithm is designed. Results: Compared with ALNS algorithm, the efficiency of MEPCALNS algorithm is increased by 3.16% on average. Conclusion: By means of algorithm optimization research and simulation operation …
Optimization And Test Study On Parameters Of Helical Axis Based On Edem Solid-Liquid Separation Device, Chang Jin-Pan, Guo Lin, He Xiao-Mei, Wang Jian-Kun, Fang Qi-Ming
Optimization And Test Study On Parameters Of Helical Axis Based On Edem Solid-Liquid Separation Device, Chang Jin-Pan, Guo Lin, He Xiao-Mei, Wang Jian-Kun, Fang Qi-Ming
Food and Machinery
Objective: To solve the problems of low dehydration rate of solid-liquid separation device and discharge not free of kitchen waste. Methods: By Optimizing the parameters of the key parts of the solid-liquid separation device, modeling the solid-liquid separation device based on Creo, analyzing the extrusion process through EDEM simulation software, the optimized screw shaft prototype was made and verified. Results: The optimized spiral shaft structure parameters were conveying distance 373 mm, compression distance 180 mm, compression end diameter 96 mm, spiral blade diameter 98 mm and axis length 553 mm; the force range of solid-liquid separation device was 2.7~4.5 N, …
An Automatic Recognition Method For Food Foreign Matter Based On Improved Convolutional Neural Network, Deng A-Qin, Hu Ping-Xia
An Automatic Recognition Method For Food Foreign Matter Based On Improved Convolutional Neural Network, Deng A-Qin, Hu Ping-Xia
Food and Machinery
Objective: Improve the speed and accuracy of foreign matter identification in food. Methods: Based on the LeNet-5 network structure, the improved CNN model was obtained by adding batch normalization layer and dropout layer. Using this model, a recognition system was established for the automatic recognition of foreign bodies in food images. The performance of the model was analyzed through experiments. Results: Compared with the traditional model, this model has higher detection accuracy and faster recognition speed. The recognition accuracy of food foreign bodies was 99.75% and the recognition time was only 0.332 s. Conclusion: The foreign object recognition model of …
Packaging Design Of Intangible Cultural Heritage Food Based On The Characteristics Of Traditional Folk Houses In East Fujian, Qiu Zu-Zhou, Qian Hui, Liu Yun
Packaging Design Of Intangible Cultural Heritage Food Based On The Characteristics Of Traditional Folk Houses In East Fujian, Qiu Zu-Zhou, Qian Hui, Liu Yun
Food and Machinery
In order to enhance the cultural value and design thinking of intangible cultural heritage food packaging design, and to spread the characteristics of traditional dwellings and traditional skills of intangible cultural heritage food, starting from cultural characteristics, architectural layout characteristics, architectural element characteristics and architectural color characteristics, Fujian Fuding white tea in east Fujian intangible cultural heritage food is the object of packaging design, which combines the characteristic elements of traditional residential buildings in eastern Fujian with the packaging design of local intangible cultural heritage food, and gives its packaging design significance and design strategy for feasibility design.
Effects Of Different Concentrations Of Ozone Fumigation On The Storage Quality Of Agaricus Bisporus, Liu Chen-Xia, Qiao Yong-Jin, Tian Shan-Shan, Yao Lian-Mou, Ding Wen-Feng
Effects Of Different Concentrations Of Ozone Fumigation On The Storage Quality Of Agaricus Bisporus, Liu Chen-Xia, Qiao Yong-Jin, Tian Shan-Shan, Yao Lian-Mou, Ding Wen-Feng
Food and Machinery
Objective:This study aimed to investigate the effects of different concentrations of ozone fumigation on the texture and nutritional quality of post-harvestAgaricus bisporus during cool storage. Methods:‘A15’A. bisporus was treated with ozone gas with concentrations of 14.89, 29.77 and 44.65 mg/m3 respectively, and the changes in related indicators of each group during (1±1) ℃ storage were analyzed, such as sensory, texture and nutrition. Results:When stored for 8 days, 29.44 mg/m3 ozone fumigation treatments effectively maintained good springiness, cohesiveness and resilience, and delayed the decrease of the sensory quality, hardness, soluble solids, vitamin C and soluble protein content. Conclusion: …
Effects Of High-Oxygen Modified Atmosphere Packaging Of The Quality Of Fresh-Cut Aralia Elata, Liu Huan, Zhao Han-Yu, Ye Lu-Lu, Dong Yan-Jiao
Effects Of High-Oxygen Modified Atmosphere Packaging Of The Quality Of Fresh-Cut Aralia Elata, Liu Huan, Zhao Han-Yu, Ye Lu-Lu, Dong Yan-Jiao
Food and Machinery
Objective:This study aimed to explore the effective method of high-oxygen modified atmosphere packaging for fresh cutting Aralia elata Seem. Methods:In order to explore the effects of high oxygen regulated packaging treatment on the sensory quality and physiological changes of fresh cutting A. elata, different combinations of high oxygen regulated packaging with carbon dioxide were carried out. Results:The results showed that 90% high-oxygen conditioning package treatment significantly reduced the changes of respiratory strength, hardness and color, inhibited the consumption of total sugar and total phenol, reduced the activities of enzyme browning related enzymes POD and PPO and MDA …
The Effect Of Hygroscopicity On Quality Characteristics Of Different Freeze-Drying Fruit And Vegetable Products, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou
The Effect Of Hygroscopicity On Quality Characteristics Of Different Freeze-Drying Fruit And Vegetable Products, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou, Li Xing-Xia, Li Yue, Yang Fei-Fei, Hu Jia-Qi, Zhang Hong-Lin, Wang Hai-Ou
Food and Machinery
Objective: This study aimed to explore the changes of hygroscopicity and quality characteristics of different freeze-dried (FD) fruits and vegetables in the storage.Methods: Taking four kinds of fruits and vegetables, including potato, king oyster mushroom, apple and white radish, as the research objects, the changes of microstructure, hygroscopicity, color and texture characteristics of the four kinds of freeze-dried fruits and vegetables were observed, and the correlation analysis was conducted.Results: The results showed that the cell structure of fresh fruits and vegetables was plump and regular; The FD apple slices was observed with relatively complete tissue structure, thicker cell …
Optimization Of Extraction Process And Antioxidant Activity Of Flavonoids From Artemisia Argyi, Wang Na, Zhang Hao-Yu, Ning Can-Can, Fan Yun-Tao, Wang Lin-Qing, Yu Qiu-Ying
Optimization Of Extraction Process And Antioxidant Activity Of Flavonoids From Artemisia Argyi, Wang Na, Zhang Hao-Yu, Ning Can-Can, Fan Yun-Tao, Wang Lin-Qing, Yu Qiu-Ying
Food and Machinery
Objective:To optimize the extraction process of flavonoids from Artemisia argyi and evaluate the antioxidant activity in vitro. Methods:The ultrasonic-microwave combined water extraction method of Artemisia flavonoids was determined, and the extraction process was studied with the yield of total flavonoid, DPPH radical scavenging rate and ·OH radical scavenging rate of Artemisia argyi. Based on the single factor experiment, the factors with greater influence were screened through Plackett-Burman design, then optimized extraction process by response surface test. Results:The best extraction process was ultrasonic power 340 W, ultrasonic time 27 min, microwave power 600 W, microwave time 120 s, …
Comparative Study Of Processed Polygonatum Cyrtonema And Its Compatibility Affecting On Material And Energy Metabolism In Cums Depressed Model Mice, Wei Ting, He Xian-Yuan, Zhu Xiao-Hong, Wang Zhong-Qiang, Fan Jing-Xian, Yu Lu-Rong, Li Xin-Ran
Comparative Study Of Processed Polygonatum Cyrtonema And Its Compatibility Affecting On Material And Energy Metabolism In Cums Depressed Model Mice, Wei Ting, He Xian-Yuan, Zhu Xiao-Hong, Wang Zhong-Qiang, Fan Jing-Xian, Yu Lu-Rong, Li Xin-Ran
Food and Machinery
Objective: The Polygonatum cyrtonema was processed to investigated its effects on material and energy metabolism in CUMS depressed model mice.Methods: 80 KM/SPF mice were randomly divided into model group, positive group, processed P. cyrtonema group and compatible group, with male and female were equally divided. CUMS depressed mice model were established by unpredictable mild stress for 28 days. The levels of ICD, α-KGDHC, ATPs and Na+K+ ATPase in brain, cerebellum, liver, kidney and spleen were detected by ELISA.Results: Processed P. cyrtonema and its compatibility had different effects on the enzyme levels of material and energy metabolism in both …
Antioxidant Properties Of Polysaccharides From Platycodon Grandiflorum And Its Hypoglycemic Effect On Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing
Antioxidant Properties Of Polysaccharides From Platycodon Grandiflorum And Its Hypoglycemic Effect On Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing
Food and Machinery
Objective: This study aimed to investigate the antioxidant activity of polysaccharides fromPlatycodon grandiflorumand its hypoglycemic effect on type 2 diabetic rats.Methods: Extraction and determination ofP. grandiflorum polysaccharide content and its ability to scavenge different free radicals The rats were fed with high-fat and high-sugar feed for 6 weeks. After 6 weeks, the rats were intraperitoneally injected with STZ (30 mg/kg·BW) to establish type 2 diabetes models (T2DM), which were divided into normal group, model group, andP. grandiflorum-polysaccharide high-dose group (400 mg/kg) and low-dose group (200 mg/kg), and positive group (metformin 200 mg/kg). The body weight and fasting blood glucose …
Optimization Of Microwave Assisted Extraction Of Anthocyanins From Blueberry And Its Thermokinetic Analysis, Zhai Sai-Ya, Yao Hui--Min
Optimization Of Microwave Assisted Extraction Of Anthocyanins From Blueberry And Its Thermokinetic Analysis, Zhai Sai-Ya, Yao Hui--Min
Food and Machinery
Objective:To improve the extraction rate of blueberry anthocyanins and overcome the shortcomings of traditional extraction. Methods:Firstly, single factor experiment was used to explore the effects of four experimental factors on the yield of anthocyanins. Response surface methodology was used to design the combination experiment, and genetic algorithm was employed to optimize the extraction process. The dynamic model of MAE process was established based on Fickʼs first law. According to Arrhenius equation and phase transition equilibrium principle, Ea, ΔS, ΔH, and ΔG in the extraction process were obtained to analyze the thermodynamics of microwave extraction process. Results: The optimum …
Optimization Of The Biotransformation Process Pumpkin Polysaccharide By Using Lactobacillus Plantarum, Li Xiao-Jie, Guo Yi, Ma Qing, Wang Pu, Xiao Ping
Optimization Of The Biotransformation Process Pumpkin Polysaccharide By Using Lactobacillus Plantarum, Li Xiao-Jie, Guo Yi, Ma Qing, Wang Pu, Xiao Ping
Food and Machinery
Objective: This study aimed to improve the technological conditions of antioxidant activity of pumpkin polysaccharide. Methods:The effects of temperature, pumpkin powder/distilled water ratio of solid to liquid, inoculation amount and shaking speed on the extraction rate of bio-transformed pumpkin polysaccharide were investigated, and the scavenging ability of pumpkin polysaccharide on DPPH free radical was studied. Results:The optimal conditions were inoculation amount 1% and solid-liquid ratio 1∶30 (g/mL), with shaking speed of 100 r/min at 37 ℃. Under the control of these conditions, the scavenging rate of DPPH free radical was (54.61±1.58)%. The in vitro antioxidant activity of the …
Preparation Of Pueraria Hypotensive Tea By Fermentation And Its Hypertensive Effect On Spontaneously Hypertensive Rats, Liu Lu, Yuan Ya-Hong, Yue Tian-Li
Preparation Of Pueraria Hypotensive Tea By Fermentation And Its Hypertensive Effect On Spontaneously Hypertensive Rats, Liu Lu, Yuan Ya-Hong, Yue Tian-Li
Food and Machinery
Objective: This study aimed to obtain a novel fermented green tea with high ACE-inhibitory activity by Eurotium cristatum and to investigate its acute hypotensive effects on spontaneously hypertensive rats (SHR). Methods: The effects of pueraria addition, water content of substrate and spore suspension on ACE-inhibitory activity in vitro were investigated, and the fermentation process was optimized by orthogonal design experiment. The fermented tea solution was prepared by water extraction method, and SHR model was selected to study the hypotensive effect of fermented tea. Results: The optimal fermentation process for fermented tea was as follows: adding 2 g pueraria into 20 …
Effects Of Superfine Chestnut Powder On Sponge Cake Quality, Hu Xin-Yu, Ming Jian, Wang Shu, Xue Ai-Lian, Kou Fu-Bing, Zeng Kai-Fang
Effects Of Superfine Chestnut Powder On Sponge Cake Quality, Hu Xin-Yu, Ming Jian, Wang Shu, Xue Ai-Lian, Kou Fu-Bing, Zeng Kai-Fang
Food and Machinery
Objective: The effects of superfine chestnut powder on sponge cake quality was studied, aiming to provide a certain theoretical reference for improving the quality of bakery food. Methods: To explore the superfine chestnut powder adding amount on the sponge cake texture, sensory, baking, aging characteristics and nutritional quality, different contents of superfine chestnut powder were added during the making process of sponge cake. Results: The hardness, elasticity, chewiness and specific volume of cake had no significant change compared with the control group when chestnut powder was added less than 10%. The addition of chestnut powder could reduce the brightness and …
Research Progress On Storage And Processing Of Post-Harvest Daylily, Chen Le, Zhao Chao-Fan, Liu Ya-Ping, Wang Yu, Zhang Li-Xin
Research Progress On Storage And Processing Of Post-Harvest Daylily, Chen Le, Zhao Chao-Fan, Liu Ya-Ping, Wang Yu, Zhang Li-Xin
Food and Machinery
The basic nutrition components and physiological changes after harvest of daylily were described, and the development status of daylily industry and storage and preservation technology were summarized in this review. Finally, the processing technology of daylily was prospected.
Research Progress Of Triplex Nucleic Acid In Food Safety Detection, Sun Hai-Yan, Lei Yan-Li, Chen Wei-Ju, Quan Ke
Research Progress Of Triplex Nucleic Acid In Food Safety Detection, Sun Hai-Yan, Lei Yan-Li, Chen Wei-Ju, Quan Ke
Food and Machinery
This paper reviews the structure and stability of triplex nucleic acid, the progress of triplex nucleic acid-based fluorescence, electrochemical, colorimetric platform in detecting food borne hazards, and discusses the challenges and future development prospect of triplex nucleic acid-based detection technology in food safety field.
Mass And Heat Transfer Characteristics And Quality Optimization Of Microwave Vacuum Drying For Wakame, Zhang Qian, Li Shi-Yu, Li Xiu-Chen, Mu Gang, Dai Yi-Jun, Zhang Guo-Chen
Mass And Heat Transfer Characteristics And Quality Optimization Of Microwave Vacuum Drying For Wakame, Zhang Qian, Li Shi-Yu, Li Xiu-Chen, Mu Gang, Dai Yi-Jun, Zhang Guo-Chen
Food and Machinery
Objective:This study aimed to improve both the drying rate and quality of Undaria pinnatifida. Methods:Microwave vacuum drying experiment was carried out under different microwave power density, vacuum degree and pulse intermittent conditions. The thin layer drying model was established and the mass and heat transfer parameters were calculated. The drying process parameters were optimized by L9（34） orthogonal test with indicators of drying time, sensory quality, rehydration rate, energy consumption and material temperature. Results:Page model was found fit the drying kinetics well, and the change of drying kinetics showed obvious dependence on energy contribution of drying conditions. The effective moisture diffusion …
Approved Situation And Problems Of The Spirulina Health Foods, Fu Yu, Jiang Yu, Wang Jin-Bo, Zhang Bo-Jin, Song Chen, Sun Ming-Xia
Approved Situation And Problems Of The Spirulina Health Foods, Fu Yu, Jiang Yu, Wang Jin-Bo, Zhang Bo-Jin, Song Chen, Sun Ming-Xia
Food and Machinery
The approved health food products in China were analyzed from the following five aspects: the number of approved products, the use of raw materials, the claim of health function, the distribution of dosage forms, and the index of signature ingredients. It was found that almost all Spirulina powder was the primary processed product, and the homogeneity was serious. Moreover, the characteristic components were different from those of β-carotene and phycocyanin specified in the record. Based on these problems, the healthy development of health food industry should be promoted by broadening the idea of product research and development, and then improve …
Effects Of Composite Probiotics On The Intestinal Function In Mice, Wang Jia-Qi, Kang Wen-Li, Wu Zhong-Kun, Tang Rong-Xue, Peng Can, Dai Zhi-Yong, Dong Ling, Pan Li-Na
Effects Of Composite Probiotics On The Intestinal Function In Mice, Wang Jia-Qi, Kang Wen-Li, Wu Zhong-Kun, Tang Rong-Xue, Peng Can, Dai Zhi-Yong, Dong Ling, Pan Li-Na
Food and Machinery
Objective: The study aimed to explore the effects of composite probiotics on the intestinal regulation. Methods: By constructing mouse model of constipation, intestinal damage and diarrhea, the intestinal ink propulsion, defecation and intestinal mucosal tissue sections in the control group, model group and probiotics-intervention group were evaluated. The diarrhea index and intestinal mucosal damage index were also considered for comprehensively assessment. Results: Compared with the model group, the mid-and high-concentration of composite probiotics could significantly improve the defecation amount and weight, and the small intestinal ink propulsion rate. Moreover, the intestinal mucosal damage score and histopathological damage …
Study On The Preparation Of Ace Inhibitory Peptides By Probiotic Fermentation Of Quinoa, Li Shuai, Yuan Ya-Hong, Yue Tian-Li
Study On The Preparation Of Ace Inhibitory Peptides By Probiotic Fermentation Of Quinoa, Li Shuai, Yuan Ya-Hong, Yue Tian-Li
Food and Machinery
Objective: The potential ability of probiotics to prepare angiotensin-converting enzyme (ACE) inhibitory fermentation broth from quinoa and the effects of fermentation process on it were investigated. Methods: In this study, 18 strains of lactic acid bacteria and 12 strains of yeast were screened for their ability to prepare ACE inhibitory fermentation broth using quinoa as the raw material and the ACE inhibition rate as an indicator. The inoculum amount, fermentation temperature and fermentation time were optimized by orthogonal tests. Finally, the peptides in the fermentation broth were identified, and the selected peptides were tested in vivo to evaluate …
Quality Evaluation Of 21 Kinds Of Non-Waxy Proso Millet Based On Principal Component Analysis, Zhao Ning, Xie Fei, Liang Ji-Bao, Feng Bai-Li, Du Shuang-Kui
Quality Evaluation Of 21 Kinds Of Non-Waxy Proso Millet Based On Principal Component Analysis, Zhao Ning, Xie Fei, Liang Ji-Bao, Feng Bai-Li, Du Shuang-Kui
Food and Machinery
Objective: This study aimed to evaluate the quality of different non-waxy proso millet varieties. Methods: 21 non-waxy proso millet varieties were selected as experimental materials, and their nutritional composition, pasting characteristics, cooking characteristics and texture characteristics were measured. The quality difference and index correlations between different non-waxy proso millet varieties were analyzed and compared. Principal component analysis was used to evaluate their quality. Results: The texture characteristics, crude fat content, setback, breakdown and final viscosity had great differences among the tested varieties, and the variation coefficient of pasting temperature and starch content was small, which were relatively …
Effects Of Soybean Protein Isolate And Carrageenan On Gel Properties Of Myofibrillar Protein From Loach, Sun Peng-Peng, Wang Wei, Li Ruo-Tong, Zhu Hong, Ren Yuan-Yuan
Effects Of Soybean Protein Isolate And Carrageenan On Gel Properties Of Myofibrillar Protein From Loach, Sun Peng-Peng, Wang Wei, Li Ruo-Tong, Zhu Hong, Ren Yuan-Yuan
Food and Machinery
Objective: In this study, the effects of exogenous additives on gel properties of myofibrillar protein were explored to improve the property of surimi from fresh-water fish. Methods: The myofibrillar protein of loach was mixed with various contents of soybean protein isolate and carrageenan to prepare composite gel. Its properties were investigated by texture analyzer, color difference analyzer, scanning electron microscope and infrared spectroscopy. Results: With increased content of soybean protein isolate, the gel hardness of myofibrillar protein from loach decreased firstly and then increased; while gel springiness increased firstly and then decreased. Soybean protein isolate could enhance …
Quality Comprehensive Assessment And Measurement Amino Acid Content Of 12 Varieties Of Millet, Sun Qiang, Guo Yong-Xia
Quality Comprehensive Assessment And Measurement Amino Acid Content Of 12 Varieties Of Millet, Sun Qiang, Guo Yong-Xia
Food and Machinery
Objective: This study aimed to provide the basis for selection and identification, quality breeding and comprehensive processing and utilization of millet germplasm resources. Methods: 12 varieties of millet were used to be tested objects, amino acid content of millet were measured, and then the content of 17 kinds of amino acids in millet were used to be evaluation index and applied to principal component analysis and comprehensive evaluation of quality. Millet varieties were clustered by clustering analysis. Results: The affected order of millet varieties on the content of 17 kinds of amino acids was Ser＞Lys＞Arg＞His＞Met＞Ile＞Thr＞Gly＞Pro＞Tyr＞Phe＞Asp＞Cys＞Glu＞Leu＞Val＞Ala. 2 principal …