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Articles 451 - 480 of 518
Full-Text Articles in Food Processing
Effect Of The Amount Of Palm Oil On Dough Quality, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Liu Wen-Xing, Li Xi-Yu
Effect Of The Amount Of Palm Oil On Dough Quality, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Liu Wen-Xing, Li Xi-Yu
Food and Machinery
Objective: This study aimed to explore the reasonable application of palm oil in the production of fermented dough such as Naan, bread, steamed bread, soda biscuits and frozen flour products. Methods: The effect of palm oil addition on the rheological properties of fermented dough was measured by rotary rheometer, and the microstructure of dough was observed by scanning electron microscope to analyze the mechanism of palm oil addition on dough components. Results: When palm oil of 4%, 6%, 8%, 10% and 12% were added to wheat flour, the fermentation and rheological properties of dough changed significantly. When the content of …
Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables, Rong Pei-Xiu, He Xiao-Qin, Wang Jin-Qiu, Gan Ren-You
Research Progress On Functional Properties Of Plant Essential Oils And Their Applications In Fresh Keeping Of Fruits And Vegetables, Rong Pei-Xiu, He Xiao-Qin, Wang Jin-Qiu, Gan Ren-You
Food and Machinery
The extraction technologies of plant essential oils were briefly summarized, and the functional characteristics of plant essential oils and the different application forms of plant essential oils in the preservation of fruits and vegetables were emphatically reviewed, including the essential oils nanocrystallization, the essential oils microencapsulation, and the essential oils combining with physical technologies and so on. This review could provide a theoretical basis for the further application of plant essential oils in the preservation of fruits and vegetables in the future.
Research Progress In Physicochemical Properties And Modification Methods Of Dietary Fiber, Chen Si-Yu, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui
Research Progress In Physicochemical Properties And Modification Methods Of Dietary Fiber, Chen Si-Yu, Jiao Ye, Cui Bo, Fang Fang, Yang Jing-Jie, Cheng Yun-Hui
Food and Machinery
This review introduced the classification, structure and physical and chemical properties of dietary fiber, and summarized the relevant research literature on the modification methods and physicochemical properties of dietary fiber at home and abroad in recent years. The development direction of the physicochemical properties of dietary fiber and its modification methods were also prospected, in order to provide a theoretical reference for its efficient and comprehensive utilization.
Cloning, Expression And Catalytic Function Analysis Of Chitinase From Streptomyces Diastaticus, Li Qin, Wang Li-Mei, Qi Bin
Cloning, Expression And Catalytic Function Analysis Of Chitinase From Streptomyces Diastaticus, Li Qin, Wang Li-Mei, Qi Bin
Food and Machinery
Objective: This study focused on improving the production of chitosan oligosaccharides by chitinase degradation of chitin. Methods: Using genetic engineering methods to clone, prokaryotic expressing, and investigating enzymatic properties of the chitinase from Streptomyces diastaticus, and the chitinase activity was explored by homology modeling, amino acid comparison of the catalytic domain, and site-directed mutagenesis. Results: After cloning and prokaryotic expression, the enzyme production cycle was shortened from 7 d to 24 h, and the enzyme activity reached 132 U/L, which was 32% higher than the original bacterial enzyme activity (100 U/L). The amino acids that determine the activity of chitinase …
Preliminary Study Of Encapsulation To Improve Stability Of Aldh Of Wickerhamomyces Anomalus, Chen Geng, Ni Yu-Jun, Zhong Min, Xu Li-Na, Guo Wei-Dan
Preliminary Study Of Encapsulation To Improve Stability Of Aldh Of Wickerhamomyces Anomalus, Chen Geng, Ni Yu-Jun, Zhong Min, Xu Li-Na, Guo Wei-Dan
Food and Machinery
Objective: This study aimed to improve the stability Wickerhamomyces anomalus aldehyde dehydrogenase in cold storage and gastrointestinal environment, so as to develop products that reduce active aldehydes in gastrointestinal tract. Methods: ALDH was extracted from 6 Wickerhamomyces anomalus strains with the highest activity of aldehyde dehydrogenase (ALDH), and encapsulated by sodium alginate and calcium chloride method. The stability of ALDH by embedding was studied in cold storage and simulated gastrointestinal environment. Results: The specific activity of ALDH produced by W. anomalus J3, J7, J8, J9, J12 and J18 ranged from 86.77 U/mg to 482.14 U/mg, and that of J9 was …
Effects Of Different Particle Sizes Of Finger Millet On The Quality, Antioxidant Ability And In Vitro Digestibility Of Wheat Bread, Xiao Pan-Fei, Xie Hua, Tao Xiao-Han, Luo Yi-Ni, Tang Yu-Hua, Li Chi-Ling
Effects Of Different Particle Sizes Of Finger Millet On The Quality, Antioxidant Ability And In Vitro Digestibility Of Wheat Bread, Xiao Pan-Fei, Xie Hua, Tao Xiao-Han, Luo Yi-Ni, Tang Yu-Hua, Li Chi-Ling
Food and Machinery
Objective: This study aimed to exploit the functional bread of finger millet. Methods: Based on the physical and chemical properties, antioxidant capacity, special digestion characteristics and sensory evaluation of bread, the effects of different particle sizes of finger millet flour on the characteristics of wheat bread were investigated. Results: Compared with the bread without finger millet powder, the bread with 200 mesh finger millet powder increased the total phenol content by 225.78%, the DPPH radical scavenging rate by 42.96% and the iron ion reduction ability by 22.97%. The finger millet powder with smaller particle size showed stronger anti-oxidation ability. Moreover, …
Comparative Analysis Of Gel Quality Of Chinese Herring Surimi And Common Surimi, Chen Hui, Huang Jian-Lian, Zhou Wen-Guo, Chen Jiang-Ping
Comparative Analysis Of Gel Quality Of Chinese Herring Surimi And Common Surimi, Chen Hui, Huang Jian-Lian, Zhou Wen-Guo, Chen Jiang-Ping
Food and Machinery
Objective: This study aimed to provide theoretical support for the processing application of surimi products by comparing the gel characteristics of Chinese herring surimi and the common surimi. Methods: The surimi gels of Chinese herring, silver carp, white croaker and golden-thread fish were prepared, and the difference of gel strength, texture profile analysis (TPA), gelation index, gel deterioration index, water retention, whiteness and microstructure among the four kinds of surimi were investigated. Results: The hardness, chewiness, adhesiveness, gel strength and water retention of Chinese herring surimi were significantly higher than the those of silver carp surimi (P＜0.05). The …
Peanut Kernel Integrity Detection Based On Deep Learning Convolution Neural Network, Zhang Jun-Feng, Shang Zhan-Lei
Peanut Kernel Integrity Detection Based On Deep Learning Convolution Neural Network, Zhang Jun-Feng, Shang Zhan-Lei
Food and Machinery
Objective: To accurately distinguish intact peanut, nut damaged peanut and epidermis damaged peanut. Methods: A peanut seed integrity detection scheme based on deep learning convolution neural network (CNN) was proposed. The peanut seed color selection system was established and a peanut seed image database was also established; The improved density peak clustering (DPC) algorithm was used to adaptively compress the CNN convolution kernel to effectively balance the network depth and operation efficiency; The improved sparrow search algorithm was used to optimize the CNN super parameter configuration and network structure, and the CNN model suitable for peanut grain integrity detection was …
Determination Furfurals In Tea Products By Quechers-Isotope Is-Gc-Ms/Ms, Liu Can-Di, Chen Bo, Yin Fang-Ping, Zeng Hui
Determination Furfurals In Tea Products By Quechers-Isotope Is-Gc-Ms/Ms, Liu Can-Di, Chen Bo, Yin Fang-Ping, Zeng Hui
Food and Machinery
Objective: This study aimed to establish a new method for detecting furfurals in tea. Methods: A gas chromatography tandem mass spectrometry (GC-MS/MS) method was established for the simultaneous determination of furfural, 5-methylfurfural, 5-hydroxymethylfurfural and 2-Acetylfuran in tea. The sample pretreatment method and GC-MS/MS method were optimized. Furfural-D4was used as the internal standard. The sample was extracted by acetonitrile, treated and purified by QuEChERS method, and determined by GC-MS/MS multi reaction monitoring (MRM). Results: The four furfurals showed good linear relationship in the mass concentration range of 1.25~200.00 μg/L, with the correlation coefficient ≥0.999 0, and the detection limit (S/N …
Research On Food Safety Supervision System In Chinese Cross-Border E-Commerce Market, Shi Gao-Yan
Research On Food Safety Supervision System In Chinese Cross-Border E-Commerce Market, Shi Gao-Yan
Food and Machinery
The development status of the cross-border E-commerce market was introduced, and the shortcomings of the current cross-border e-commerce food safety supervision system in my country was analyzed. Moreover, the direction of food safety supervision system construction in cross-border E-commerce was also discussed, from the following aspects of the food information traceability system, food safety risk early warning system, enterprise credit management system and consumer rights protection system.
Uncertainty Evaluation Of Cadmium Content In Kelp (Laminaria Japonica) By Graphite Furnace Atomic Absorption Spectrometry, Liu Lan-Ying, Lu Xin, Li Ying, Luo Tu-Yan
Uncertainty Evaluation Of Cadmium Content In Kelp (Laminaria Japonica) By Graphite Furnace Atomic Absorption Spectrometry, Liu Lan-Ying, Lu Xin, Li Ying, Luo Tu-Yan
Food and Machinery
Objective: To improve the accuracy of the results of cadmium (Cd) content in kelp (Laminaria japonica) by graphite furnace atomic absorption spectrometry (GF-AAS). Methods: The concentration of Cd element in kelp sample was measured by using GF-AAS after microwave digestion according to the standard of GB 5009.15—2014. Combining with the experimental process and mathematical model, the possible sources of measurement uncertainty were firstly identified, then the components of each standard uncertainties were calculated, and finally each parameter of uncertainties was synthesized, and the whole uncertainty was evaluated. Results: when the value of Cd concentration in kelp was 0.202 …
The Institutional Direction Of Punitive Damages For Food Safety In The United States And Chinese Path, Tang Xiao-Mei
The Institutional Direction Of Punitive Damages For Food Safety In The United States And Chinese Path, Tang Xiao-Mei
Food and Machinery
The punitive damages system of American food safety mainly points to the premise of subjective viciousness, the jury's discretion according to the actual loss and viciousness, and the setting of punitive damages ceiling. By observing and examining the punitive damages system for food safety in the United States, some issues in the current punitive damages system for Chinese food safety in China need to be urgently solved, such as neglecting subjective vicious evaluation, rigid calculation method of punitive damages, and excessive upper limit multiple of compensation. In this regard, we can optimize and construct the food safety punitive damages system …
The Legal Regulation Problem Of False Food Advertisement And Its Solution, Meng Jing
The Legal Regulation Problem Of False Food Advertisement And Its Solution, Meng Jing
Food and Machinery
In this paper, the current legal system regarding deceptive food advertisements in China has been discussed deeply and issues of current legal system have been analyzed. To solve the issues, a way for optimizing food legal system was explored and several measures which assist to improve the legal system for eliminating deceptive food advertisements have been proposed. Overall, relevant legal regulations published domestically and intenationally should be sorted out and the law enforcement of government sectors should be enhanced to constrain people who want to advertise deceptive food information.
Study On Flow Channel Distribution Of Different Twin Screw Extruder Under Different Screw Contact State, Shang Jia-Wei, Zhang Li-Mei, Huang Zhi-Gang, Zhang Yi-Wei, Li He
Study On Flow Channel Distribution Of Different Twin Screw Extruder Under Different Screw Contact State, Shang Jia-Wei, Zhang Li-Mei, Huang Zhi-Gang, Zhang Yi-Wei, Li He
Food and Machinery
Objective: In order to explore the distribution law of the flow channel of polylactic acid in different screw contact states of the counter-rotating twin-screw extruder. Methods: Partially meshing screw and non-meshing screw were established by Solidworks software. Numerical sim-ulation was carried out using POLYFLOW fluid simulation software. The pressure field, shear rate field and viscosity field of polylactic acid fluid under different contact states of three screws were compared. Results: The counter-rotating twin-screw extruder in the partially meshed state has better pressure-building ability and dispersing and mixing ability for polylactic acid. Conclusion: The extrusion effect of polylactic acid in the …
Design And Experiment Of Key Components For Longan Core Removal, Qing Yan-Mei, Li Chang-You
Design And Experiment Of Key Components For Longan Core Removal, Qing Yan-Mei, Li Chang-You
Food and Machinery
Objective: In order to solve the problem of poor integrity with mechanical coring and get the lantern pulp, and explore the factors affecting the performance of longan coring. Methods: Taking Guangdong 'Chuliang' longan fresh fruit as the research object, the key parts of core removal were designed and the core removal test platform was built. The core removal method with the ejector pin and flexible washer positioning was adopted. The ejector diameter, the rubber washer bore diameter and the ejector speed were chosen as the three main factors,and the stoning success rate, the stoning loss rate and the pulp integrity …
Research On Alcohol Prediction Model Based On Lstm And Iga-Bp, Zhang Jian-Hua, Shang Jian-Wei, Wang Chang, Zhao Yan, Li Ke-Xiang, Li Xiang-Li
Research On Alcohol Prediction Model Based On Lstm And Iga-Bp, Zhang Jian-Hua, Shang Jian-Wei, Wang Chang, Zhao Yan, Li Ke-Xiang, Li Xiang-Li
Food and Machinery
Objective: In order to solve the problem of inaccurate detection of alcohol accuracy due to manual "flower picking" in the segmented liquor picking process. Methods: Designed and built a segmented liquor taking system based on alcohol accuracy modeling. The research collected tuning fork frequency values, tuning fork built-in temperature values, alcohol solution temperature values and pump speed values under dynamic conditions in different modes of alcohol solutions with different concentrations, implemented adaptive tuning fork frequency filtering and dynamic compensation based on least mean square algorithm (LMS) and long short-term memory network (LSTM), and built a liquor accuracy prediction model based …
On Line Fast Detection Of Defective Rice Flour Based On Machine Learning Algorithm, Tan Lu-Min, Feng Xin-Gang
On Line Fast Detection Of Defective Rice Flour Based On Machine Learning Algorithm, Tan Lu-Min, Feng Xin-Gang
Food and Machinery
Objective: To realize the rapid on-line detection of defective rice flour. Methods: Non-contact data acquisition of rice flour blocks through cameras, image upload and processing, obtained the contour perimeter and area, approximate contour perimeter and area, approximate contour points and radius of the contour circle. According to the characteristics of rice flour block sample data, the SVM classification algorithm was used to analyze the sample set composed of multi feature data of rice flour block. Results: Compared with five algorithms, the average accuracy of GBDT classification algorithm was 89% with elapsed time of 1.10 s. The average accuracy of KNN …
Trajectory Optimization Of High Speed Parallel Robot Based On Improved Gravity Search Algorithm, Xu Yan
Trajectory Optimization Of High Speed Parallel Robot Based On Improved Gravity Search Algorithm, Xu Yan
Food and Machinery
Objective: To solve the problems of large rigid impact and poor motion stability of parallel robot in the process of picking and placing canned food. Methods: Based on the architecture of high-speed parallel robot, a trajectory planning method was proposed for trajectory optimization of end effector of high-speed parallel robot. A multi constraint, multi-objective and nonlinear trajectory optimization model was established and solved by an improved gravity search algorithm. The feasibility of the proposed method was verified by simulation. Results: Compared with the planned method, the proposed method can complete the task in the shortest time of 0.169 1 s. …
Effects Of Different Types Of Polysaccharides On The Properties Of Edible Film Of Collagen From Loach (Misgurnus Anguillicaudatus) Skin, Sun Peng-Peng, Wang Wei, Liu Ying, Xu Yang, Ren Yuan-Yuan
Effects Of Different Types Of Polysaccharides On The Properties Of Edible Film Of Collagen From Loach (Misgurnus Anguillicaudatus) Skin, Sun Peng-Peng, Wang Wei, Liu Ying, Xu Yang, Ren Yuan-Yuan
Food and Machinery
Objective: In order to develop composite edible film with excellent performance, the effects of different types of polysaccharides on collagen edible film's properties were evaluated with collagen from loach skin being the basic raw material. Methods: Pectin (acidic polysaccharose), pullulan (neutral polysaccharide) as well as chitosan (alkaline polysaccharide) were used to compose the film with collagen, respectively. The composite film's properties including basic properties, mechanical properties and barrier properties were measured and analyzed. Results: Pullulan had less effect on the thickness, water content and opacity of collagen edible film compared with pectin. Three kinds of polysaccharides could all reduce the …
Optimization And Antioxidant Study Of Protein Film Prepared From Corn Germ Pulp, Zhang Jin-Feng, Wang Yan-Wen, Fan Heng-Jun, Zhang Yu-Ting
Optimization And Antioxidant Study Of Protein Film Prepared From Corn Germ Pulp, Zhang Jin-Feng, Wang Yan-Wen, Fan Heng-Jun, Zhang Yu-Ting
Food and Machinery
Objective: This study aimed to prepare a zein film from the gliadin in corn-germ pulp and study its process, performance and antioxidant properties. Methods: The corn-germ pulp was used as raw material, and zein was extracted from corn germ pulp by alkali-soluble acid precipitation. A certain amount of ethanol solution was added, and then an appropriate amount of plasticizer and reducing agent was added by using the ultrasonic assist method. After the membrane solution was in a water-bath at room temperature for 30 minutes, the membrane solution was cast into a zein membrane. The influence of the four factors of …
Design And Test Of Reshaping Device For Side Sealing Of Cigarette Packet Of Yb517 Out-Of-Box Transparent Paper Packaging Machine, Zhang Cheng-Peng, Li Feng, Zhang Jia-Yi
Design And Test Of Reshaping Device For Side Sealing Of Cigarette Packet Of Yb517 Out-Of-Box Transparent Paper Packaging Machine, Zhang Cheng-Peng, Li Feng, Zhang Jia-Yi
Food and Machinery
Objective: In order to solve the quality problems of YB517 transparent packaging machine, such as folds and unevenness of transparent paper on the sides of cigarette packages, a new cigarette-packaging side seal and shaping device was developed. Methods: After the improvements, the drive shaft of cigarette receiving plate of output turntable of YB517 was used as a power source, and the heating and shaping of cigarette package side seals were achieved by designing reciprocating mechanisms, heater components, cigarette package positioning components, and optimizing push seats; and using Solidworks software to simulate and analyze the displacement, velocity and acceleration of the …
Research On The Application Of Minimalist Style In Food Packaging Design, Chao Xin-Jiao, Zhang Si-Jia
Research On The Application Of Minimalist Style In Food Packaging Design, Chao Xin-Jiao, Zhang Si-Jia
Food and Machinery
This paper introduces the origin of minimalism, discusses the advantages of minimalism style in food packaging design, and expounds the application of minimalism style in food packaging design from four aspects: Food packaging color, graphics, modeling and materials.
The Development Experience Of Front Of Package Food Warning Labeling In Chile And Its Enlightenments To China, Huang Ze-Ying
The Development Experience Of Front Of Package Food Warning Labeling In Chile And Its Enlightenments To China, Huang Ze-Ying
Food and Machinery
The study collected materials about front of package food warning labeling from the official website of the Chile Ministry of Health and literatures. Successful experience was summarized from the implementation background, algorithm, and implementation effect of warning labels, comparison of warning labels in other countries, and comparison with other front of package labels. And then several enlightenments were provided to optimize the front of package labeling in China.
Effects Of Natural Compound Preservative And Its Vacuum Synergy On The Shelf Life Of Pre-Conditioned Pork Filling Stuffing, Liu Ping-Yun, Wang Jun-Ru, Ding Yi-Dan, Zhang Gen-Sheng
Effects Of Natural Compound Preservative And Its Vacuum Synergy On The Shelf Life Of Pre-Conditioned Pork Filling Stuffing, Liu Ping-Yun, Wang Jun-Ru, Ding Yi-Dan, Zhang Gen-Sheng
Food and Machinery
Objective: To study the effect of food preservatives on the freshness of pre-conditioned pork filling stuffing and to solve the problem of easy spoilage and very short shelf life of pre-conditioned pork filling stuffing. Methods: The changes of physicochemical and microbiological indexes of the pre-conditioned pork filling treated with vacuum-packed co-combination preservatives during storage were determined using the total number of colonies or TBA values as evaluation criteria. Results: The optimal ratio of preservatives were as followed: 0.049% nisin, 0.207% D-isoascorbate sodium, 0.029% rosemary extract. Vacuum-packed synergistic compounding preservative treatment can effectively delay the changes of total bacterial colony, …
Effect Of Chitosan On The Waterless Preservation Of Urechis Unicinctus, Li Zhong-Kun, Li Zi-Xuan, Liu Chen-Hao, Liu Chun-E
Effect Of Chitosan On The Waterless Preservation Of Urechis Unicinctus, Li Zhong-Kun, Li Zi-Xuan, Liu Chen-Hao, Liu Chun-E
Food and Machinery
Objective: The aim of the study was to decrease the transportation cost while reducing the nutrition loss of Urechis unicinctus. Methods: Chitosan was used for pretreatment of Urechis unicinctus, and the changes of the main nutritional and physiological indexes of the three groups i.e., control group, after waterless preservation group and recovered group, were measured. Results: The optimal concentration of chitosan was 3 g/L. After being pretreated by chitosan, the survival rate of Urechis unicinctus could reach 67% after 64 h of waterless preservation. The survival rate, muscle glycogen, water holding capacity of the experimental group were all …
Nectarine Quality Analysis Algorithm Based On Multi-Spectral Feature Partition, Wang Jie
Nectarine Quality Analysis Algorithm Based On Multi-Spectral Feature Partition, Wang Jie
Food and Machinery
Objective: In order to solve the problem that the spectral image recognition technology is susceptible to interference from similar types, resulting in deviations in the identification of the type and quality of the measured object. Methods: An independent dual-channel spectral acquisition system for visible light and near-infrared light was designed. By controlling the spectral range and spectral resolution of different characteristic regions, the rapid acquisition of absorbance at the characteristic wavelength position was achieved. The function expression form of spectral change and sample quality was established. According to the spectral distribution characteristics of the test sample, the appropriate characteristic wavelength …
Study On Antioxidant Activity And Probiotic Proliferation Of Lycium Barbarum Oligosaccharides In Vitro, Liu Hao, Cui Bo, Yu Bin
Study On Antioxidant Activity And Probiotic Proliferation Of Lycium Barbarum Oligosaccharides In Vitro, Liu Hao, Cui Bo, Yu Bin
Food and Machinery
Objective: To improve the development and utilization rate of Lycium barbarum in the saline-alkali land of the Yellow River Delta. Methods: Ultraviolet spectrophotometer was used to determine the scavenging effect of Lycium barbarum oligosaccharide on free radicals and its effect on the growth curve and pH value of Bifidobacterium adolescentis, so as to determine its antioxidant performance and the ability to proliferate probiotics. Results: The concentration of Lycium barbarum oligosaccharide reached 2.0 mg/mL, the maximum scavenging rates of DPPH·, ABTS+ and hydroxyl radical reached (65.32±0.03)%, (99.93±0.05)% and (21.86±0.01)%, respectively, when the concentration was between 0.1~0.5 mg/mL, it showed …
Optimization Of Preparation Technology Of Ovalbumin-Peptide By Complex Enzyme And Its Antialcoholic Effect, Qi Xing-Yu, Yan Xiao-Juan, Zhang Hai-Yue
Optimization Of Preparation Technology Of Ovalbumin-Peptide By Complex Enzyme And Its Antialcoholic Effect, Qi Xing-Yu, Yan Xiao-Juan, Zhang Hai-Yue
Food and Machinery
Objective: This study aimed to verify the antialcoholic activity of ovalbumin peptide and improve the added value of egg products. Methods: Ovalbumin was hydrolyzed by alkaline protease and trypsin. The activity rate of alcohol dehydrogenase (ADH) was taken as index, and the enzymolysis process was optimized by response surface methodology. The total antioxidant activity, hydrolysis degree, amino acid composition and relative molecular weight of ovalbumin peptide were determined to evaluate the antialcoholic effect of ovalbumin peptide. Results: The optimum enzymatic hydrolysis conditions were as follows. Under the conditions of enzymatic hydrolysis time 5 h, dosage of complex enzyme 3 100 …
Antioxidant Activity And Qualitative Analysis Of Wheat Bran Polyphenols Purified Using Hpd 600 Macroporous Resin, Tian Fu-Lin, Huang Wen-Jing, Zhang Chi, Shen Wang-Yang, Wu Fan
Antioxidant Activity And Qualitative Analysis Of Wheat Bran Polyphenols Purified Using Hpd 600 Macroporous Resin, Tian Fu-Lin, Huang Wen-Jing, Zhang Chi, Shen Wang-Yang, Wu Fan
Food and Machinery
Objective: A process was developed for the purification of bran polyphenols from HPD 600 macroporous resin. The purity and antioxidant activity of the extracts were analyzed before and after purification, and the polyphenol fractions in the purified products were characterized. Methods: The bound polyphenols in wheat bran were extracted by alkali hydrolysis, and the dynamic adsorption-desorption conditions of the macroporous resin were optimized by single-factor test to determine the optimal purification process. The antioxidant activity fraction was determined by ABTS and DPPH radical scavenging rate. The characterization of the polyphenol fraction in the purified product was completed by UPLC-MS/MS. Results: …
Optimization Of Process Parameters And Antioxidant Activity Of Purslane Compound Rice, Qi Jia-Hui, Chen Shan-Feng, Yan Yu-Hong, Han Feng, Liu Xin-Hua, Li Rui-Hong
Optimization Of Process Parameters And Antioxidant Activity Of Purslane Compound Rice, Qi Jia-Hui, Chen Shan-Feng, Yan Yu-Hong, Han Feng, Liu Xin-Hua, Li Rui-Hong
Food and Machinery
Objective: Preparation of Portulaca oleracea compound rice with antioxidant properties. Methods: Broken rice flour is the main raw material and Portulaca oleracea L. was the auxiliary material. On the basis of single factor experiment, response surface experiment was designed with comprehensive score, and the technological parameters of screw speed, barrel temperature, purslane addition and feed moisture, and the antioxidant characteristics of compound rice were detected by the clearance of DPPH and ABTS. Results: The results showed that the optimal formula for preparing purslane compound rice was the follow: The screw speed was 140 r/min, barrel temperature was 120 ℃, purslane …