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Full-Text Articles in Food Processing

Expression Method Of Hand-Painted Illustration In Food Packaging Design, Liu Da-Lin, Zhao Li-Na Oct 2022

Expression Method Of Hand-Painted Illustration In Food Packaging Design, Liu Da-Lin, Zhao Li-Na

Food and Machinery

This paper introduces the concept, origin and expression form of hand-painted illustration, analyzes the application value of hand-painted illustration in food packaging design, and studies the application of hand-painted illustration in food packaging design from four aspects: history and culture, humor and interest, emotional expression and brand concept, which provides a reference for different types of food packaging design.

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Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli, Ren Yang-Ying, An Yue-Qi, Dang Mei-Qi, Yang Mei, Xu Guo-Dong, Xiong Shan-Bai Oct 2022

Effects Of Raw Material Composition On The Quality Of Fish-Chicken Dual Protein Vermicelli, Ren Yang-Ying, An Yue-Qi, Dang Mei-Qi, Yang Mei, Xu Guo-Dong, Xiong Shan-Bai

Food and Machinery

Objective:This study aimed to increase the diversity of surimi products and promote the industrialized production of high-quality traditional food. Methods:Using frozen surimi and chicken breast as raw materials, double-protein vermicelli was prepared by extrusion molding. The effects of raw material composition on the quality of double-protein vermicelli were studied by measuring its holding capacity, pulping value, color, stretch, texture and sensory evaluation. Results: The optimal mixing ratio of surimi and chicken was 8∶2, and the optimal amount of water was 20%. The tensile strength, tensile deformation and total sensory scores of the dual protein fish filaments prepared under …

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Effects Of Coconut Powder On Thermomechanical Rheology Properties Of Wheat Flour, Li Ming, Sheng Zheng, Li Ze-Jun, Zhang Hai-Hua Oct 2022

Effects Of Coconut Powder On Thermomechanical Rheology Properties Of Wheat Flour, Li Ming, Sheng Zheng, Li Ze-Jun, Zhang Hai-Hua

Food and Machinery

Objective: In order to develop coconut utilization in wheat dough products, the effects of coconut powder on the thermomechanical rheology properties of wheat flour was studied. Methods: Freeze dried coconut flour and wheat flour were mixed in different proportions, then mixed flour was analyzed by GB/T 37511—2019 of Mixolab mixing instrument. Results: The changes of the properties of gluten and starch in wheat flour were analyzed and discussed respectively. It was found that coconut powder had great effects on the properties of both starch and gluten. As the increase of coconut powder, the water absorption of mixed …

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Determination Of Nine Mineral Elements In Infant Formula Milk Powder By Rapid Wet Digestion-Inductively Coupled Plasma Optical Emission Spectrosmetry, Chen Hui, Guo Xing-Xin, Peng Jia-Li, Tao Li-Ping, Wu Hai-Zi Oct 2022

Determination Of Nine Mineral Elements In Infant Formula Milk Powder By Rapid Wet Digestion-Inductively Coupled Plasma Optical Emission Spectrosmetry, Chen Hui, Guo Xing-Xin, Peng Jia-Li, Tao Li-Ping, Wu Hai-Zi

Food and Machinery

Objective: This study aimed to provide a rapid and efficient pretreatment method to detect the mineral elements in infant formula milk powder. Methods: Low-temperature rapid wet digestion (digesting temperature was 120 ℃ and digesting time was 90 min) combined with the inductively coupled plasma optical emission spectroscopy (ICP-OES) was used to determine the concentrations of K, Na, Ca, Mg, P, Fe, Zn, Cu, and Mn in infant formula milk powder. Results: The linear correlation coefficients of standard curves for these nine elements were all over 0.999 9. This method was verified by the reference materials in infant …

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Research On Food Parallel Robot Grasping Technology Based On Ipso-Bpnn-Pid Control, Huang Chong-Fu, Chang Yu, Liu Li-Chao Oct 2022

Research On Food Parallel Robot Grasping Technology Based On Ipso-Bpnn-Pid Control, Huang Chong-Fu, Chang Yu, Liu Li-Chao

Food and Machinery

Objective: In order to solve the problems of low efficiency and poor precision of parallel robot in food sorting. Methods: Based on the structure of the food sorting system, a moving target grasping strategy of delta robot based on Improved BP neural network and PID control is proposed. The improved particle swarm optimization algorithm is used to optimize the initial weight of BP neural network, and the optimized BP neural network is used to adjust the PID control parameters in real time. The performance of this method is analyzed by experiments, and its superiority is verified. Results: …

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Anti Oxidant Capacity And Immuno Enhancing Act Ivity Oflycium Bar Barum Protoplasm, Yang Lu, Zhao Ran, Wu Zhen-Huai, Yuji An-Qiang, Yaang Jia-Mei Oct 2022

Anti Oxidant Capacity And Immuno Enhancing Act Ivity Oflycium Bar Barum Protoplasm, Yang Lu, Zhao Ran, Wu Zhen-Huai, Yuji An-Qiang, Yaang Jia-Mei

Food and Machinery

Objective：This study focused on the antioxidant andimmune enhancing effects of L.bar barumpu ree.Methods：Theantioxidant capacity of L.bar barum puree was measured byes-tab lishing an acute liver injury model.The immune activity of L.bar barum protoplasmwas evaluated by measuring the index ofimmune organs， the content of serum hemolysin and the degreeof plantar thickening.Results：Both low and medium doses of L.bar barum puree could significantly increase the content of glut a-thione peroxidase(GSH PX) in serum(P＜0.05， P＜0.01) andglutathione(GSH) in liver tissue(P＜0.05) ， and significantlydecrease the content ofprotein carbonyl in liver tissue ofmicewith acute alcoholic liver injury(P＜0.05， P＜0.01)andthecontent of malondialdehyde(MDA) (P＜0.05， P＜0.01) …

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Monitoring System Of Daqu Fermentation Humidity Based On Improved Ssa Optimization Prediction Model, Liao Jun-Jie, Hu Guang-Zhong, Xia Qiu, Zhu Wen-Chang, Bin Qiu-Yue Oct 2022

Monitoring System Of Daqu Fermentation Humidity Based On Improved Ssa Optimization Prediction Model, Liao Jun-Jie, Hu Guang-Zhong, Xia Qiu, Zhu Wen-Chang, Bin Qiu-Yue

Food and Machinery

Objective: Solve the problems of difficulties of Daqu fermentation detection, judge the fermentation state judgement, and controlling. Methods: The Tent-SSA optimized BP neural network algorithm Daqu fermentation humidity prediction model and dynamic threshold control algorithm were proposed to realize real-time judgment of Daqu state and Daqu fermentation control during Daqu fermentation process. Results: The error predicted by The simulation prediction model for humidity prediction had low error (0.596%), good robust performance and fast convergence speed. Conclusion: The Daqu monitoring system based on this model is accurate and reliable.

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Effect Of Thawing Methods On Water Retention And Quality Of Ship-Borne Ultra-Low-Temperature Squid Muscle, Wang Jin, Gao Xue-Hui, Chen Yun-Yun, Yu Hai-Xia, Gao Fei, Zhang Xiao-Jun Oct 2022

Effect Of Thawing Methods On Water Retention And Quality Of Ship-Borne Ultra-Low-Temperature Squid Muscle, Wang Jin, Gao Xue-Hui, Chen Yun-Yun, Yu Hai-Xia, Gao Fei, Zhang Xiao-Jun

Food and Machinery

Objective: This study aimed to explore the best thawing method of squid in storage and processing. Methods: Three kinds of squid were thawed by four thawing methods: low temperature thawing, ultrasonic thawing, flowing water thawing and hydrostatic thawing. The changes of sensory quality, texture characteristics, thawing loss rate, cooking loss rate, volatile base total nitrogen (TVB-N value), thiobarbituric acid value (TBARS value) and salt-soluble protein content (SSP value) of different squid were investigated during the thawing process. Results: Ultrasonic thawing took the shortest time, but thawing loss rate was high and the juice loss was serious; The …

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Optimization And Application Of Miqu Prepared By Rhizopus Oryzae From Medium-High Temperature Daqu, Huang Ke-Yi, Deng Jie, Wei Chun-Hui, Huang Zhi-Guo, Shi Xuan-Chao, Ren Zhi-Qiang Oct 2022

Optimization And Application Of Miqu Prepared By Rhizopus Oryzae From Medium-High Temperature Daqu, Huang Ke-Yi, Deng Jie, Wei Chun-Hui, Huang Zhi-Guo, Shi Xuan-Chao, Ren Zhi-Qiang

Food and Machinery

Objective: A microbial enhancer with high-yield glucoamylase was developed from medium-high temperature Daqu and applied to the brewing of Daqu Baijiu for the yield increasing. Methods: Strains with high yield of glucoamylase was isolated from medium-high temperature Daqu and used to make Miqu. Miqu was employed as an enhanced starter in the brewing of Daqu Baijiu, and the yield of Baijiu were tested. Results: A strain M-1 with higher glucoamylase production was isolated and identified as Rhizopus oryzae. The results of the optimized conditions for Miqu making was as follows: bran and rice (2∶8), moisture content …

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Recent Progress Of Weissella, Liu Chang-Lei, Wen Yu-Ping, Li Guan-Yang, Jin Qing Oct 2022

Recent Progress Of Weissella, Liu Chang-Lei, Wen Yu-Ping, Li Guan-Yang, Jin Qing

Food and Machinery

Summarizes Weissiella spp. including the isolation and identification, biological properties, acid tolerance, bacterial inhibition, extracellular polysaccharide production, probiotic properties, histological studies, and food and pharmaceutical applications, and provides suggestions for the development and utilization of Weissiella spp.

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Supplemental Data To The Impact Of Processing On The Content And Composition Of Extracellular Vesicles In Bovine Milk, John Miklavcic, Anna Paula Colella, Anuradha Prakash Oct 2022

Supplemental Data To The Impact Of Processing On The Content And Composition Of Extracellular Vesicles In Bovine Milk, John Miklavcic, Anna Paula Colella, Anuradha Prakash

Food Science Faculty Data Sets

This file contains supplemental data that will accompany the publication of an associated scientific research study exploring the effects of homogenization and heat treatment on the content and composition of extracellular vesicles in bovine milk.

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Countermeasures For Hotel Catering Safety Management Under The Normalization Of Epidemic Prevention And Control, Chen Guo, Zhang Li, Zhang Lan-Jun Sep 2022

Countermeasures For Hotel Catering Safety Management Under The Normalization Of Epidemic Prevention And Control, Chen Guo, Zhang Li, Zhang Lan-Jun

Food and Machinery

Based on the current situation, this article starts from the safety prevention and control pressure faced by the hotel and catering industry under the normalization of epidemic prevention and control, analyzes the current situation of hotel catering, and clarifies the safety responsibility of hotel catering and the significance of ensuring food safety in catering links. The practical work of safety prevention and control in the catering industry puts forward the practical and feasible safety management countermeasures.

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Digital Innovation In The Supply Chain Of The Beer Industry In The Post-Epidemic Period, Zhang Yuan-Ji Sep 2022

Digital Innovation In The Supply Chain Of The Beer Industry In The Post-Epidemic Period, Zhang Yuan-Ji

Food and Machinery

In view of the uncertainty of the post-epidemic situation, this paper puts forward the question of how to deal with the risks of the beer industry supply chain. Based on the research on the supply chain and the digitalization of the supply chain, the current situation of the beer industry supply chain is analyzed, and five aspects of mechanism countermeasures are given.

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International Experience And Enlightenment Of Operation Management Of Whole Grain Food Labeling: Evidence From Whole Grain Stamp, Huang Ze-Ying, Huang Bei-Xun Sep 2022

International Experience And Enlightenment Of Operation Management Of Whole Grain Food Labeling: Evidence From Whole Grain Stamp, Huang Ze-Ying, Huang Bei-Xun

Food and Machinery

This study summarized the whole grain stamp operation management experience of Oldways whole grains council. It was found that there were 100%, 50%+, basic types of the whole grain stamps. There was a strict requirement of labeling application and its review process and clear label use regulations. The use value of labeling was publicized by online and offline media and cooperation with governments. Therefore, the standard management of the whole grain food labeling format, supervision of enterprises' use of labeling, publicity and education of the whole grain food labeling should be paid attention.

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Legal Regulation Of Food Safety Information Sharing In Online Direct Selling Of Edible Agricultural Products, Jiang Ding, Chen He-Fang Sep 2022

Legal Regulation Of Food Safety Information Sharing In Online Direct Selling Of Edible Agricultural Products, Jiang Ding, Chen He-Fang

Food and Machinery

There are some problems in the legal regulation of safety information sharing, such as the lack of necessary standards and norms, the lack of effective guarantee for the authenticity of food safety information sharing and the lack of corresponding accountability system for improper information sharing.In this regard, we can optimize and construct the legal regulation of food safety information sharing in online direct selling of edible agricultural products from the aspects of building a unified food safety information sharing standard for online direct selling of agricultural products, building a diversified information sharing supervision mechanism combining the government, network platform and …

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Study On The Three-Level Synergy Mechanism Of Regional Public Brand Of Agricultural Products, He Jie, Zhang Xi-Hua, Wan Jin, Tang Gui-Zhen, He Guo-Qing Sep 2022

Study On The Three-Level Synergy Mechanism Of Regional Public Brand Of Agricultural Products, He Jie, Zhang Xi-Hua, Wan Jin, Tang Gui-Zhen, He Guo-Qing

Food and Machinery

Through combing the collaborative mode among the three-level brands of 'city-county-enterprise' in Zhejiang Province, this review explores how to get out of the conflict among the main levels of regional public brands under the background of common prosperity, effectively promote the industrial revitalization and common prosperity in the regional plate, and provide reference and guidance for the management collaborative innovation of regional public brands of all-class agricultural products.

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Engaging Farmers, Culinary Schools, And Communities In Value-Added Production To Strengthen Local Food Systems, Lauren B. Errickson, Ethan D. Schoolman, Virginia Quick, Sarah Davis, Anthony Capece Sep 2022

Engaging Farmers, Culinary Schools, And Communities In Value-Added Production To Strengthen Local Food Systems, Lauren B. Errickson, Ethan D. Schoolman, Virginia Quick, Sarah Davis, Anthony Capece

Journal of Extension

Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique “product share” model was identified and piloted, meeting the collective needs of farmers, a culinary school, and urban consumers. By researching farmer crop availability and business model preferences, and aligning value-added production with community food preferences, we demonstrate a successful pilot indicative that similar initiatives can be replicated in other metropolitan areas, with potential to engage cross-disciplinary extension professionals.

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Research On Main Components, Bioactivities Of Staphylea Bumalda Dc. And Its Development And Application Progress, Me Ya-Mei, Jing Ji-Yue, Ling Jia-Cheng, Wang Wen-Shu Sep 2022

Research On Main Components, Bioactivities Of Staphylea Bumalda Dc. And Its Development And Application Progress, Me Ya-Mei, Jing Ji-Yue, Ling Jia-Cheng, Wang Wen-Shu

Food and Machinery

In this review, the nutritional components such as protein, amino acids, vitamins, polysaccharides and oil were discussed. The active components, including phenols, flavonoids, triterpenes and the bioactivities such as antioxidant, hypoglycemic and neuroprotection were summarized, the application of S. bumalda DC. as a new raw food material and functional food were also prospected.

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Progress In Food Safety Rapid Analysis Based On Deoxyribozyme, Zeng Yu, Chen Wei-Ju, Quan Ke, Lei Yan-Li Sep 2022

Progress In Food Safety Rapid Analysis Based On Deoxyribozyme, Zeng Yu, Chen Wei-Ju, Quan Ke, Lei Yan-Li

Food and Machinery

The article expounds the structure and activity of DNAzyme, and reviews the application progress of DNAzymes in the detection of heavy metal ions, pathogenic bacteria, microbial toxin and other illegal chemical components in food. The challenges faced by DNAzymes in the actual detection of food harmful substances are analyzed and summarized, and future development prospect in rapid and on-site detection are prospected.

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Application Of Enzyme And Enzyme Technology In Deep Processing Of Tea, Fei Fan, Liu Chang-Wei, Niu Li, Liu Zhong-Hua Sep 2022

Application Of Enzyme And Enzyme Technology In Deep Processing Of Tea, Fei Fan, Liu Chang-Wei, Niu Li, Liu Zhong-Hua

Food and Machinery

Enzymes can efficiently and specifically accelerate biochemical reactions in biological processes. In the field of tea deep processing, the application of exogenous enzymes can be greener and more efficient in the extraction, separation, preparation, or biosynthesis of tea functional components to realize the high value utilization of tea resources. In the present review, the application of enzymes and enzyme engineering technology in tea deep processing were discussed from the following four aspects, i.e., enzyme-assisted extraction, enzyme-assisted synthesis, bioenzyme-modified tea extracts and immobilized enzyme technology. Moreover, the problems and outlooks the research directions of enzymes and the technology in the field …

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Optimization On Processing Technology Of Peppermint Essential Oil Wet-Capsule By Ultrasonic-Assisted Ionic Crosslinking, Sun Wei-Wei, Duan Li-Ping, Cai Cao, Chen Hao, Chen Jian, Miao Li-Kun, Chen Sheng Sep 2022

Optimization On Processing Technology Of Peppermint Essential Oil Wet-Capsule By Ultrasonic-Assisted Ionic Crosslinking, Sun Wei-Wei, Duan Li-Ping, Cai Cao, Chen Hao, Chen Jian, Miao Li-Kun, Chen Sheng

Food and Machinery

Objective:The effect of ultrasonic-assisted ionic crosslinking method on the peppermint capsule roundness was studied. Methods:The optimal treatment process was obtained through response surface optimization method, and the quality indicators of peppermint capsule was analyzed. Results: The results showed that, the optimum conditions of ionic crosslinking method were calcium ion mass fraction of 0.4%, soaking time of 20 min, solid/liquid ratio of 1.3∶1.0 (mL/g). Under the conditions, the strength of wet-capsule was 11.5 N, and the roundness of capsule was 0.033 mm. The optimum conditions of ultrasonic-assisted ionic crosslinking method were: ultrasonic time of10 min, ultrasonic power of 105 …

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Effects Of The Ratio Of Refined White Rice And Brown Rice On The Quality Of Compounded Rice Flour, Liu Ying, Xu Chen-Ran, Zhang Chu-Jia, Zhang Na, Dou Bo-Xin Sep 2022

Effects Of The Ratio Of Refined White Rice And Brown Rice On The Quality Of Compounded Rice Flour, Liu Ying, Xu Chen-Ran, Zhang Chu-Jia, Zhang Na, Dou Bo-Xin

Food and Machinery

Objective:This study aimed to optimize the compounding ratio of compounded brown rice flour. Methods:The effects of different ratios on the quality of compounded brown rice flour were analyzed by mixing refined white rice and brown rice (10∶0, 8∶2, 6∶4, 4∶6, 2∶8, 0∶10), and the optimal ratios were obtained by using the flushing properties, gelatinization characteristics, rheological properties, thermal properties, and in vitro digestibility as indicators. Results:With the increase of brown rice content, the peak viscosity, valley viscosity and final viscosity of compounded brown rice flour gradually decreased, and the initial gelatinization temperature, peak temperature and end gelatinization …

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Functional Components Of Citrus Peel And Its Processing And Application Status, Tang Qing-Miao, Wang Lu-Feng Sep 2022

Functional Components Of Citrus Peel And Its Processing And Application Status, Tang Qing-Miao, Wang Lu-Feng

Food and Machinery

By overviewing the characteristic functional components of the citrus peel and its physiological activities such as antioxidant, anti-bacteria and anti-inflammation, hypoglycemia and lipid-lowering, the current domestic and international situation of citrus peel processing and its applications, summarized in this review, and the technical solutions to comprehensive processing and applications in a stepwise manner, were also discussed. Finally, the future directions on the researches and applications of the citrus peel were prospected.

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Optimization Of Ultrasound-Assisted Extraction Of Isovitexin-Glucopyranoside From Ziziphi Spinosae Semen Seeds, Gong Li, Liu Ying, Yang Ting-Ting, Wang Qing, Zhang Yan-Qing Sep 2022

Optimization Of Ultrasound-Assisted Extraction Of Isovitexin-Glucopyranoside From Ziziphi Spinosae Semen Seeds, Gong Li, Liu Ying, Yang Ting-Ting, Wang Qing, Zhang Yan-Qing

Food and Machinery

Objective:This study focused on improving comprehensive utilization rate of ziziphi spinosae semen resources. Methods:With the ultrasonic power, ultrasonic time, solid-liquid ratio, ethanol volume fraction and ultrasonic temperature as the influencing factors, and the extraction rate of isovitexin-glucopyranoside in ziziphi spinosae semen as the index, the extraction process parameters of isovitexin-glucopyranoside were optimized by response surface methodology. Results: The optimal extraction conditions of isovitexin-glucopyranoside were ultrasonic power 405 W, ultrasonic time 60 min, solid-liquid ratio 1∶16 (g/mL) and ethanol volume fraction 75%. Under the control of these conditions, the extraction rate of isovitexin-glucopyranoside was 0.705%, which was close to …

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Extraction Of Mulberry Polysaccharide By Ultrasonic Cell Crusher-Assisting And Its Antioxidant Activity Analysis, Zhang Qiu-Hong Sep 2022

Extraction Of Mulberry Polysaccharide By Ultrasonic Cell Crusher-Assisting And Its Antioxidant Activity Analysis, Zhang Qiu-Hong

Food and Machinery

Objective:The cell crusher-assisted hot water extraction and antioxidant activity of mulberry polysaccharide were investigated. Methods:Extraction time, solid-liquid ratio, ultrasonic time, ultrasonic power and extraction temperature were used as the test conditions, the optimum extraction conditions of mulberry polysaccharide were investigated by four factors and three levels of orthogonal test. The antioxidant capacity of mulberry polysaccharide was determined by comparing the scavenging rates of VC and mulberry polysaccharide to DPPH· and hydroxyl radical (·OH). Results: The results showed that the highest yield of mulberry polysaccharide was (6.63±0.07)%, when the extraction time was 30 min,the ultrasonic power was 160 W, …

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Optimization Of Microwave-Assisted Extraction Of Total Flavonoids From Leaves Of Moringa Oleifera Lam. By Response Surface Methodology And Its Antibacterial And Antioxidant Activities, Yang Li-Hua, Dong Xiao-Qing, Dong Qi-Lu, Li Xiao-Jiao Sep 2022

Optimization Of Microwave-Assisted Extraction Of Total Flavonoids From Leaves Of Moringa Oleifera Lam. By Response Surface Methodology And Its Antibacterial And Antioxidant Activities, Yang Li-Hua, Dong Xiao-Qing, Dong Qi-Lu, Li Xiao-Jiao

Food and Machinery

Objective:The purpose of this study is to improve the extraction rate of total flavonoids from the leaves of Moringa oleifera Lam. and evaluate their in vitro antibacterial and antioxidant capacity. Methods:The extraction of total flavonoids from the leaves of M. oleifera Lam. from Baoshan city was optimized by Box-Behnken response surface methodology, and its antibacterial and antioxidant activities were evaluated. Results: The optimal conditions for microwave-assisted extraction of total flavonoids from leaves of M. oleifera Lam. were solid-liquid ratio1∶29 (g/mL), microwave power 567 W, microwave time3.6 min and ethanol fraction 50%, and the highest extraction rate of total …

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Study On Optimization Of Extraction Technology And Antibacterial Activity Of Total Flavonoids From The Root Of Clausena, Xu Dan-Ni, Su Xiu-Fang, Huang Li-Juan Sep 2022

Study On Optimization Of Extraction Technology And Antibacterial Activity Of Total Flavonoids From The Root Of Clausena, Xu Dan-Ni, Su Xiu-Fang, Huang Li-Juan

Food and Machinery

Objective:This study aimed to optimize the optimal extraction process of total flavonoids from the root of Clausena anisum-olens and determine the yield and antibacterial effect of total flavonoids from different producing areas. Methods:The total flavonoids were extracted by ultrasonic method from the roots of C. anisum-olens. Through single factor and orthogonal test, the effect of ultrasonic assisted extraction conditions on the extraction rate of total flavonoids from the root of C. anisum-olens was investigated, and the extraction and antibacterial test of total flavonoids from various producing areas were carried out. Results: The optimum extraction process of total flavonoids …

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Study On Anti-Fatigue Activities Of Chick-Pea Oligopeptides, Jia Qian-Sheng, Liu Yuan-Yang, Li Dan Sep 2022

Study On Anti-Fatigue Activities Of Chick-Pea Oligopeptides, Jia Qian-Sheng, Liu Yuan-Yang, Li Dan

Food and Machinery

Objective:The purpose of this study was to explore the antioxidative activity in vitro experiments and the anti-fatigue activity of chickpea oligopeptides in mice. Methods:In this study, the antioxidant capacity of chickpea oligopeptide was detected by in vitro method, and the anti-fatigue capacity of chickpea oligopeptide was comprehensively evaluated by detecting physiological and biochemical indexes of mice. Results:The superoxide anion radical scavenging ability IC50of chickpea oligopeptide was 4.26 mg/mL, which was significantly higher than that of GSH positive control group (P＜0.05); The reducing power of chickpea oligopeptide was significantly higher than that of GSH positive control …

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Effect Of Ethephon Ripening And Peeling On Quality Of Fresh Walnut During Freezing Storage, Wu Xiao-Hua, Chen Bai, Li Ming-Ze, Zhang Rui, Feng Ji-Hu Sep 2022

Effect Of Ethephon Ripening And Peeling On Quality Of Fresh Walnut During Freezing Storage, Wu Xiao-Hua, Chen Bai, Li Ming-Ze, Zhang Rui, Feng Ji-Hu

Food and Machinery

Objective:To evaluate the feasibility of the production of ethephon in the freezing thawing and fresh keeping of fresh walnut, and to provide theoretical basis and technical support for fresh walnut freezing thawing and fresh keeping technology system. Methods:The late fruiting walnut variety 'Qingxiang' from Longnan county of Gansu province was used as the experimental material, and then the green walnut was picked by hand and then peeled by Ethephon. Meanwhile, the artificial peeling was used as the control (CK). The fresh walnut was peeled and stored in a constant temperature freezer with temperature of -7~-5 ℃ and humidity …

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Changes Of Physicochemical Properties Of Rice Glutelin Fibril Aggregates During Storage, Huang Hui, Wang Chuan-Yang, Li Shi-Chao, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong Sep 2022

Changes Of Physicochemical Properties Of Rice Glutelin Fibril Aggregates During Storage, Huang Hui, Wang Chuan-Yang, Li Shi-Chao, Yu Jian, Wang Fa-Xiang, Liu Yong-Le, Li Xiang-Hong

Food and Machinery

Objective:To explore the relationship between functional properties of rice glutelin fibril aggregates (RGFAs) solution formed by different storage and heating time.Methods:The RGFAs samples were prepared by heating rice glutelin (RG) at 85 ℃ and pH 2.0 for 2~15 h, and stored at 4 ℃ for 1 day and 4 days, respectively. The surface hydrophobicity, emulsifying property, shear viscosity of RGFAs samples as well as the gelatinization characteristics and hydrolysis rate of the mixture of RGFAs and starch were measured.Results:After storage at 4 ℃ for 4 days, the emulsifying properties were significantly improved. The surface hydrophobicity …

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