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Articles 571 - 600 of 642
Full-Text Articles in Food Processing
Optimized Model Of Dual-Chain Storage Of Food Supply Chain Data Based On Blockchain, Sheng-Qiao Gao, Xin-Liang Liu, Yan-Ping Gao
Optimized Model Of Dual-Chain Storage Of Food Supply Chain Data Based On Blockchain, Sheng-Qiao Gao, Xin-Liang Liu, Yan-Ping Gao
Food and Machinery
The emergence of blockchain provides a solution of decentralized integration of resources and elimination of information asymmetry for food supply chain, but most of the current solutions are facing performance and storage bottlenecks. In response to this problem, this paper proposes a dual-chain storage optimized model for food supply chain data based on blockchain. The model builds a double-chain structure of the main chain and the digest chain. Nodes can choose the appropriate storage mode according to their needs, which alleviates the problem of block storage expansion. By adopting the improved Delegated Proof of Stake and Byzantine fault tolerance consensus …
The Improvement Of Administrative Penalty Power Under The Framework Of New Food Safety Law Implementation Regulations, Qi Xu
Food and Machinery
The strict legal responsibility and administrative punishment standards specified and set in the new regulations for the implementation of the food safety law are major achievements of the rule of law in implementing the food safety law. At present, the main problems faced by the implementation of the regulations are that the boundary of "punishment to people" is not clear and the application of "excessive punishment is equivalent" is not coordinated. In order to realize "good law and good governance", it is necessary to further standardize the exercise procedure of administrative penalty power and clarify the applicable standards of administrative …
Establishment And Improvement Of Safety Supervision Mechanism Of Online Take-Out Food, Yong-Gang Wang
Establishment And Improvement Of Safety Supervision Mechanism Of Online Take-Out Food, Yong-Gang Wang
Food and Machinery
This paper analyzes the current situation and types of supervision mechanism of online takeout food safety, analyzes the reasons of the problems existing in the mechanism, and perfects the feasibility of China's online takeout food safety supervision mechanism.。
Geographical Origin Traceability Discrimination Of Chongming Rice Wine, Xing Liu, Qai-Cai Zhang, Chun-Xia Yao, Wei-Guo Song
Geographical Origin Traceability Discrimination Of Chongming Rice Wine, Xing Liu, Qai-Cai Zhang, Chun-Xia Yao, Wei-Guo Song
Food and Machinery
Shanghai Chongming rice wine was used as the main research subject in this study. The natural abundance of hydrogen and oxygen stable isotopes (δ2H and δ18O values), mineral elements and free amino acids content were analyzed. The discriminant models of Chongming rice wines were established and the characteristic variables were screened by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). The results showed that the δ2H and δ18O values, mineral elements and free amino acids content in rice wines from different geographic origins were different, but only δ2 …
Research On The Application Of Digital Signature Technology In The Traceability Of Food Origin, Chun Liu, Zhu-Hong Liu
Research On The Application Of Digital Signature Technology In The Traceability Of Food Origin, Chun Liu, Zhu-Hong Liu
Food and Machinery
Through the introduction of digital signature technology, the specific and different application scenarios of various digital signature technologies were introduced. The basic principles and methods of food origin traceability were also discussed. The application of various digital signature techniques in food origin traceability was investigated, and the accuracy of food origin traceability cases based on different digital signature techniques was compared and studied. The development trend of digital signature technology in the field of food origin traceability was prospected.
Construction Of Public Food Safety Trust Mechanism In The Context Of Information Asymmetry, Qing-Jie Meng
Construction Of Public Food Safety Trust Mechanism In The Context Of Information Asymmetry, Qing-Jie Meng
Food and Machinery
One of the important reasons for the current lack of trust in food safety among the public is the information asymmetry existing in the relevant core stakeholders. The primary prerequisite for building public trust mechanism of food safety is to clarify the rights and obligations of the stakeholders of the judiciary, government, enterprises and the public based on the background of information asymmetry. Based on an overview of the basic theories of public food management, this study discussed the main dilemmas that the current public food safety trust mechanism is difficult to form, and points out the main scopes and …
Control System Of Rice Whitening Unit Based On Bp-Pid Controller Optimized By Pso Algorithm, Qiang Li, Jin Zhou, Yong-Lin Zhang, Shao-Yun Song
Control System Of Rice Whitening Unit Based On Bp-Pid Controller Optimized By Pso Algorithm, Qiang Li, Jin Zhou, Yong-Lin Zhang, Shao-Yun Song
Food and Machinery
Aiming at the problems of poor flow stability among the current rice whitening unit, low single machine efficiency, unbalanced whitening or excessive broken rice caused by overmilling, a rice whitening unit control system based on particle swarm optimization (PSO) optimized BP-PID control was proposed. Using the multi-machine collaborative optimization technology, the flow balance control by adjusting the ratio of the rice bran-removing powder and the matching operating parameters of the online rice whitening machine. The parameters of the PID controller was trained through the BP neural network, a mathematical model for the regulation of the rice whitening unit was established, …
Experimental Investigation Of Dehumidification Characteristics Of Closed Drying System With Heat Pump, Wen-Liang Zeng, Bo-Ling Chen, Xuan Chen, Xue-Fei Jie
Experimental Investigation Of Dehumidification Characteristics Of Closed Drying System With Heat Pump, Wen-Liang Zeng, Bo-Ling Chen, Xuan Chen, Xue-Fei Jie
Food and Machinery
It was studied the performance characteristics such as specific moisture extraction rate (SMER) of closed heat pump drying system with the condition of different air mass-flow-rate, relative humidity and with or without heat pipe. The results showed that the effects of heat pipe on SMER of closed heat pump drying system were very significant, and the application of heat pipe could enhance the system SMER by 20%~200% under test conditions. Under the condition of the constant temperature and constant relative humidity, the SMER of the system had a maximum value while the air mass-flow-rate was between 0.2~0.4 kg/s. With constant …
An Improved Of Time Span Of Returning Moisture For Stem Soaking Machine, Jin-Ling Kang, Sheng Cui, Wen-Zhen Huang, Liu-Jing Xie, Lin-Tao Tang, Qi-Xue Zhong
An Improved Of Time Span Of Returning Moisture For Stem Soaking Machine, Jin-Ling Kang, Sheng Cui, Wen-Zhen Huang, Liu-Jing Xie, Lin-Tao Tang, Qi-Xue Zhong
Food and Machinery
Aiming at the problem that the current time span of stem soaking machine can not meet the demand of the time span of stem returning from different raw materials, the design of the existing stem soaking machine was improved. The drainage opening is set at the feed end and the middle part of the transition trough respectively, and then the drainage opening and closing is controlled through the flap door and the cylinder, so as to adjust the moisture return time of the tobacco stalk. Under the premise of other parameter setting being unchanged, the improved stalk dipper's time span …
Identification Of Fig Maturity Based On Near-Infrared Spectroscopy And Partial Least Square-Discriminant Analysis, Jing-Yu Zhou, Rui Sun, Duo Yu, Yu-Xuan Lv, Yan-Ling Han
Identification Of Fig Maturity Based On Near-Infrared Spectroscopy And Partial Least Square-Discriminant Analysis, Jing-Yu Zhou, Rui Sun, Duo Yu, Yu-Xuan Lv, Yan-Ling Han
Food and Machinery
In order to distinguish figs of different maturity accurately and quickly without damage, the samples of figs were collected by near-infrared spectroscopy, and K-means clustering was carried out for five indexes of fig sugar degree, single fruit weight, vertical diameter, horizontal diameter and hardness. According to the spectral data and the score chart of principal component analysis, the components of the optimal clustering effect and the index distribution of each category were determined. Based on the PLS-DA model, the cluster discrimination model was constructed to achieve the purpose of fruit maturity classification. Through the analysis of the differences of the …
Effect Of Refrigerated Storage On Nutritional Composition And Volatile Substances Of Yak Yogurt, Sheng-Sheng Li, Shu-Jie Liu
Effect Of Refrigerated Storage On Nutritional Composition And Volatile Substances Of Yak Yogurt, Sheng-Sheng Li, Shu-Jie Liu
Food and Machinery
The purpose of this study was to investigate the nutritional composition and volatile substances changes of yak yogurt under refrigeration storage. The nutritional composition and volatile substance were measured by amino acid analysis, fatty acid methyl ester method and gas chromatography-mass spectrometry. The results showed that yak yogurt had no significant difference on the contents of protein, fat, lactose and water content (P＞0.05) under refrigeration storage. The total amino acid and flavour amino acid of yak yogurt significant increased after 7 d refrigeration storage (P＜0.05), and the increased rate were 12.96% and 8.51%, respectively; the amino acids score of yak …
Study On Antioxidant Effect Of Flavonoids From Artemisia Argyi And Its Application In Preservation Of Fresh Grade Breast, Yu-Hua Yang, Yan Huang, Wei-Peng Zheng
Study On Antioxidant Effect Of Flavonoids From Artemisia Argyi And Its Application In Preservation Of Fresh Grade Breast, Yu-Hua Yang, Yan Huang, Wei-Peng Zheng
Food and Machinery
In this paper, the total reducing power, O ·, ·OH and DPPH· scavenging capacity of the flavonoids from Artemisia argyi were studied by ultrasonic assisted extraction and macroporous resin purification. The changes of pH values, TBARS, TVB-N, redness value, hydrogen sulfide and other physical and chemical indexes of fresh grade breast and its effects on sensory quality were investigated .The results showed that the purified flavonoids from Artemisia argyi had a strong total reduction power and a good linear relationship, with the good scavenging ability for O ·, ·OH, and DPPH·, and the scavenging ability has a certain dose-effect relationship …
Antimicrobial Activity Of Chrysanthemum Buds Aqueous Extract On Escherichia Coli And Its Application, Peng Fei, Min Xing, Chao-Qin Jiao, Bao-Xin Yang, Xin-Ying Hu, An-Ran Shao, Lin Lu, Huai-Bin Kang, Ling Guo
Antimicrobial Activity Of Chrysanthemum Buds Aqueous Extract On Escherichia Coli And Its Application, Peng Fei, Min Xing, Chao-Qin Jiao, Bao-Xin Yang, Xin-Ying Hu, An-Ran Shao, Lin Lu, Huai-Bin Kang, Ling Guo
Food and Machinery
The purpose of this study was to evaluate the antimicrobial activity of Chrysanthemum buds aqueous extract (CBAE) on Escherichia coli, and discuss its application in meat products. The antimicrobial activity of CBAE against E. coli was evaluated by the determination of diameter of the inhibition zone (DIZ), minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC). The possible action mechanism was revealed by the effect of CBAE on the growth curve, and the changes in intracellular ATP concentration, cell membrane potential, and cell morphology. Finally, the CBAE was used in the preservation of cooked pork. The results showed that the …
Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Oyster Oligopeptides, Yong Ma, Li-Hui Gao, Xiao-Wen Feng, Rui-Zeng Gu, Tao Han, Wen-Ying Liu
Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Oyster Oligopeptides, Yong Ma, Li-Hui Gao, Xiao-Wen Feng, Rui-Zeng Gu, Tao Han, Wen-Ying Liu
Food and Machinery
Oyster oligopeptides were prepared by enzymolysis from shelled oyster meat. The molecular weight distribution, DPPH radical scavenging capacity, hydroxyl free radical (·OH) scavenging capacity, ABTS free radical scavenging capacity and oxygen radical absorption capacity (ORAC) of oyster oligopeptides were compared before and after digestion in vitro. The changes of antioxidant activity of the oligopeptides after digestion in simulated stomach and intestine were explored. The experimental results showed that the relative molecular weight of oyster oligopeptides was mainly under 1 000 Da, and the average molecular weight of pepsin and trypsin decreased by no more than 8.2%; after pepsin and trypsin …
Study On The Hypoglycemic Effect Of Dandelion Extract On Type 2 Diabetic Rats, Shuang Yan, Guang-Yao Li, Cong-Shu Dai, Hao-Zhen Cui, Zhen-Yu Liu, Chang-Qing Lin
Study On The Hypoglycemic Effect Of Dandelion Extract On Type 2 Diabetic Rats, Shuang Yan, Guang-Yao Li, Cong-Shu Dai, Hao-Zhen Cui, Zhen-Yu Liu, Chang-Qing Lin
Food and Machinery
Objective: To study the hypoglycemic effect of dandelion extract on type 2 diabetes (T2DM) rats. Methods: High-fat and high-sugar feed and streptozotocin (STZ) were used to establish type 2 diabetic rat model. The blank normal group, model group, dandelion high-dose group (400 mg/kg) and dandelion low-dose group (200 mg/kg) were set up in the experiment, positive group (150 mg/kg). Fasting blood glucose (FBG), glucose tolerance level (OGTT), insulin resistance (FINS) and insulin sensitivity (HOMA-IR) were measured in T2DM rats, and TC, TG, ALT, AST, SOD, GSH, CAT, MDA related indicators were measured. Results: Compared with the model group, the FBG, …
Effects Of Irradiated Proces On Hypoglycemic Activity Of Inonotus Obliquus Polysaccharide, Lu Zhang, Xin Jiang, Li-Ying Jin, Chang-Qing Lin, Cheng-Bi Cui
Effects Of Irradiated Proces On Hypoglycemic Activity Of Inonotus Obliquus Polysaccharide, Lu Zhang, Xin Jiang, Li-Ying Jin, Chang-Qing Lin, Cheng-Bi Cui
Food and Machinery
The effect of 60Co-γ ray irradiation on hypoglycemic activity of polysaccharides from Inonotus obliquus was explored. The polysaccharides of Inonotus obliquus under the irradiation doses of 5, 10, 20 and 30 kGy were extracted and their contents were determined. The experiment was performed on a mouse model of type I diabetes induced by streptozotocin (STZ) according to the grouping dose. The body weight, food intake and water intake of the mice were measured every day during the experiment, blood glucose levels were measured every 7 days, and glucose tolerance test (OGTT) was performed 30 days later. Blood samples were …
Purification Of Polyphenols From Dendrobium Huoshanense By Macroporous Resin And Its Antioxidant Activity, Ming-Wei Chen, Ming Wei, Liang-Fan Tao, Sen-He Qian
Purification Of Polyphenols From Dendrobium Huoshanense By Macroporous Resin And Its Antioxidant Activity, Ming-Wei Chen, Ming Wei, Liang-Fan Tao, Sen-He Qian
Food and Machinery
In this study, the ideal adsorbent for Dendrobium hu-oshanense polyphenols were obtained, after the comparison test for the adsorption-desorption properties of different types of resins. The purification parameters were optimized by adsorption and desorption tests. The antioxidant activities of polyphenols were evaluated in vitro. The results showed that AB-8 macroporous resin was considered as suitable material for purifying and separating Dendrobium huoshanense polyphenols.And the macroporous resin reached equilibrium within 150 min. The optimal processing parameters were as follows: an initial polyphenol concentration of 2.0 mg/mL, pH 4.0, a flow rate of 1.0 mL/min for feeding and a flow rate of …
Separation And Purification Of Polysaccharides From Liquid Fermentation Product By Cordyceps Tenuipes, Xiao-Ai Wang, Jian-Dong Liang, Xiao-Jiao Gao, Yuan-Jun Cai, Yu-Meng Qin, Wei-Yi Tian
Separation And Purification Of Polysaccharides From Liquid Fermentation Product By Cordyceps Tenuipes, Xiao-Ai Wang, Jian-Dong Liang, Xiao-Jiao Gao, Yuan-Jun Cai, Yu-Meng Qin, Wei-Yi Tian
Food and Machinery
Using Box-Behnken central combination test design and single factor test were used to optimize the fermentation process of cordyceps polysaccharide, water extraction and alcohol precipitation process and deproteinization process. The results showed that the optimum fermentation conditions of Cordyceps tenuipes were glucose 33.3 g/L, peptone 29.2 g/L, inoculation amount 3.9%. The optimum extraction conditions of Exopolysaccharides were concentration, 3 times ethanol, pH 6.0 and precipitation for 24 h. The optimum extraction conditions were 1∶40 (g/mL), extraction time 90 min, extraction times 2 times, and extraction temperature 80 ℃. In the purification of polysaccharides, the optimum deproteinization techniques of Sevage were …
Effect Of Roasting Process On The Quality Of Tea Used In Green-Tea Beverages, Bin-Zhang Huang, Xiao-Rong Lin, Zhong-Zheng Chen, Yuan-Yuan Zhang, Xiao-Hui Liu, Long-Xin Luo, Bin Li
Effect Of Roasting Process On The Quality Of Tea Used In Green-Tea Beverages, Bin-Zhang Huang, Xiao-Rong Lin, Zhong-Zheng Chen, Yuan-Yuan Zhang, Xiao-Hui Liu, Long-Xin Luo, Bin Li
Food and Machinery
To explore the effects of the roasting process on the quality of green tea used as raw materials in the industrial production of green tea beverages and to optimize the roasting process, steamed green tea was roasted using a roaster and an oven, respectively. Effects of roasting temperature, roasting time, and the dosage of additional water on the sensory quality, contents of major chemical components, and the composition of volatile components of green tea were analyzed. The roasting process of green tea using roaster and oven was optimized using the orthogonal experiment. The results showed that the odor of grass …
Evaluation Of The Brewing Effect Of Ultrafine Green Tea Powder By Simulated In Vitro Digestion, Yao Zhou, Hua-Rong Tong
Evaluation Of The Brewing Effect Of Ultrafine Green Tea Powder By Simulated In Vitro Digestion, Yao Zhou, Hua-Rong Tong
Food and Machinery
The release of various substances before and after in vitro di-gestion of ultrafine green tea powder was measured.The results showed that the release of free amino acids, total phenols, total flavones and most catechins declined during the in vitro digestion of ultrafine green tea powder; caffeine remained un-changed; The release of soluble protein, gallic acid, catechin gallate, gal-locatechin, gallocatechin gallate, and isoquercetin increased. The non-extractable polyphenols were released. Brewing and drinking ultrafine green tea powder are beneficial to improve the comprehensive utilization of tea by the human body.
Study On Nutritional Analysis And Hydrolysis Process Optimization Of Porcine Hemoglobin And Preparation Of Metal Chelating Peptides, Zi-Yi Sun, Jian-Ting Yang, Ning-Ning Xie, Fu-Sheng Zhang
Study On Nutritional Analysis And Hydrolysis Process Optimization Of Porcine Hemoglobin And Preparation Of Metal Chelating Peptides, Zi-Yi Sun, Jian-Ting Yang, Ning-Ning Xie, Fu-Sheng Zhang
Food and Machinery
Taking the porcine haemoglobin as raw material, the basic nutritional indicators and the amino acid composition were detected. Using the hydrolysis degree as the index, the effects of reaction pH, hydrolysis temperature and reaction time were examined. On the basis of single factor experiment, Box-Behnken central composite design was utilized to optimize the hydrolysis process and preparation of metal chelating peptides. Results showed that the porcine haemoglobin has excellent nutritional characteristics and is rich in various amino acids. Moreover,the optimized processing were as followed: pH of 10.69, hydrolysis temperature of 48.50 ℃, hydrolysis time of 6.76 h, substrate concentration of …
Optimization Of The Boiling Granulation Process Of Lilium Brownii, Le-Bin Yin, Le-Le Li, Xiao-Ke Jin, Ping He, Cong Liao, Dan Liu, Ai-Lian Yang
Optimization Of The Boiling Granulation Process Of Lilium Brownii, Le-Bin Yin, Le-Le Li, Xiao-Ke Jin, Ping He, Cong Liao, Dan Liu, Ai-Lian Yang
Food and Machinery
An instant powder was prepared by using Lilium brow-nii as main raw materials, and huaishan, lotus seeds, barley and red dates as auxiliary materials. Based on the single factor test, the ratio of raw and auxiliary materials, fan frequency, inlet air temperature and peristaltic pump speed were used as influencing factors, product yield and dissolution rate were indicators, and a response surface method was used to optimize the boiling granulation process of Lilium brownii powder. The results showed that the optimal granulation process of response surface were: ratio of raw and auxiliary of 6∶1, the peristaltic pump speed of 5 …
Optimization Of Fermentation Agent For Dry Mustard, Wen-Qing Li, Feng-Lian Luo, Quan Qing, Yi-Lin Jiang
Optimization Of Fermentation Agent For Dry Mustard, Wen-Qing Li, Feng-Lian Luo, Quan Qing, Yi-Lin Jiang
Food and Machinery
The fermentation characteristics of Lactic acid bacteria strains like Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were researched respectively. According to the growth situation, acid-producing ability, salt resistance, temperature tolerance and adaptability to different pH value of strains, the Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were all could be used as mustard’s fermentation strains. In the mixed strains proportioning optimization experiment, the ferment effect of Leuconostoc mesenteroides∶Lactobacillus plantarum∶Pediococcus pentosaceus = 2∶3∶2 which was the best, the total acid content of the fermented product was 1.07%, the amino acid nitrogen content was 0.16%, the volatile ester content was 2.48 g/kg, …
Progress On Phytochemicals And Antimicrobial Mechanism Of Cranberry, Xiao-Han Liu, Yuan-Liang Wang
Progress On Phytochemicals And Antimicrobial Mechanism Of Cranberry, Xiao-Han Liu, Yuan-Liang Wang
Food and Machinery
This review summarizes recent studies on the composition and efficacy of phytochemicals contained in cranberry and describes their antimicrobial effects on uropathogenic Escherichia coli, Helicobacter pylori, oral bacteria, and most food-borne pathogens and the mechanism.
Research Progress Of Preparation Methods And Application Of Nano-Liposomes In Food Industry, Qian Wang, Bao-Miao Ding
Research Progress Of Preparation Methods And Application Of Nano-Liposomes In Food Industry, Qian Wang, Bao-Miao Ding
Food and Machinery
In this review, the types, structural properties, preparation methods and research progress of liposomes in food industry are summarized, and some problems are analyzed and discussed. Moreover, the development trend of nano-liposomes in the future is prospected.
Progress In The Study Of Chelate Activity Of Polypeptide Minerals From Different Sources, Yu-Hang Lou, Hong-Yan Xu, Xin-Xiu Xia, Xi-Ming Yang, Chao Wang
Progress In The Study Of Chelate Activity Of Polypeptide Minerals From Different Sources, Yu-Hang Lou, Hong-Yan Xu, Xin-Xiu Xia, Xi-Ming Yang, Chao Wang
Food and Machinery
In this paper, the preparation methods of chelating polypeptides from different sources with the metallic elements, such as calcium, iron, zinc and selenium, as well as the research progress on their antioxidant, antibacterial and immune-enhancing properties were reviewed, and the deficiencies of the existing researches were also analyzed.
Analysis Of Pyrolytic Properties Of Polysaccharides And Its Application In Cigarette, Huan Liu, Gui-Lin Chu, Li He, Jie-Lun Hu, Hai-Tao Luo
Analysis Of Pyrolytic Properties Of Polysaccharides And Its Application In Cigarette, Huan Liu, Gui-Lin Chu, Li He, Jie-Lun Hu, Hai-Tao Luo
Food and Machinery
The types of polysaccharides that have been used in the research on moisturizing and flavoring of cigarettes are summarized. The types of pyrolysis products, pyrolysis mechanism, and the law of influence on cigarette moisturizing, flavor enhancement, and mainstream smoke are described in detail from the two aspects of cigarettes' own polysaccharides and externally added polysaccharides. The direction for future development is proposed.
Effect Of 4-Hydroxyphenylacetic Acid On M1 Macrophage Polarization And The Formation Of Macrophage-Derived Foam Cells, Yu-Zhe Yang, Tong-Yun Li, Wu Li, Rui-Li Yang
Effect Of 4-Hydroxyphenylacetic Acid On M1 Macrophage Polarization And The Formation Of Macrophage-Derived Foam Cells, Yu-Zhe Yang, Tong-Yun Li, Wu Li, Rui-Li Yang
Food and Machinery
The aim of the present study is to investigate the potential anti-atherogenic effect of 4-hydroxyphenylacetic acid (4-HPAA), a major microbiota-derived metabolite of polyphenols, on macrophagepolarization and the formation of macrophage derived-foam cells as well as the underlying molecular mechanisms. 4-HPAA treatment could-significantly decrease the secretion and mRNA levels of TNF-α, IL-6 and IL-1β of M1 macrophages induced by lipopolysaccharide (LPS) and interferon-γ (IFN-γ),indicating its ability to inhibit the polarization of macrophage cell into pro-inflammatory M1-typemacrophage. The results of oil red O staining revealedthat 4-HPAA significantly inhibited theaccumulation of lipid droplets in a dose-dependent manner compared with the model cells. …
Effects Of Three Methods Of Physical Modification On The Functional Properties Of Rice Protein, Yun-Hui Cheng, Hong-Qing Zhao, Li-Li Zhang, Wei-Xuan Du, Ye Jiao
Effects Of Three Methods Of Physical Modification On The Functional Properties Of Rice Protein, Yun-Hui Cheng, Hong-Qing Zhao, Li-Li Zhang, Wei-Xuan Du, Ye Jiao
Food and Machinery
Rice protein is a kind of high-quality plant protein, and its application in the food industry is restricted due to its low solubility. In this study, the rice protein was modified by heat treatment at different temperature, high pressure microfluidization treatment under different pressure and freezing and grinding at different temperature, and its solubility, emulsifying activity (EA), emulsifying stability, foaming activity (FA) and foaming stability of protein were investigated. After heat treatment at 200 ℃, the solubility of rice protein increased from 4.4% to 17.4%, and EA and FA were 3.2 and 1.9 times as high as the original, respectively. …
Effects Of Different Production Seasons On Volatile Flavor Compounds Of Anyue Ceramic-Pot Sealed Meat, Wei Liu, Lan Xiao, Fang Yang, Juan Li, Lian He, Li-Xin Zhou, Kang Yang
Effects Of Different Production Seasons On Volatile Flavor Compounds Of Anyue Ceramic-Pot Sealed Meat, Wei Liu, Lan Xiao, Fang Yang, Juan Li, Lian He, Li-Xin Zhou, Kang Yang
Food and Machinery
The samples of Anyue ceramic-pot sealed meat produced in January, April, July and October were collected and analyzed by electronic nose, electronic tongue and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Artificial sensory evaluation showed that there was no significant difference in the flavor of each Anyue ceramic-pot sealed meat sample (P＞0.05). Electronic nose analysis showed that Anyue ceramic-pot sealed meat had significant difference in odor between January and April (P＜0.05), while other samples had no significant difference (P＞0.05). Electronic tongue analysis showed that Anyue ceramic-pot sealed meat produced in January and October had significant difference in taste (P＜0.01), and …