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Articles 1831 - 1860 of 5782
Full-Text Articles in Food Processing
Simulation Analysis Of Tobacco Leaf Redrying And Drying Process Based On Comsol, Qin Ji-Wei, Wang Li-Hua, Jiang Wei, Wang Jiong-Li, Jia Tong-Peng
Simulation Analysis Of Tobacco Leaf Redrying And Drying Process Based On Comsol, Qin Ji-Wei, Wang Li-Hua, Jiang Wei, Wang Jiong-Li, Jia Tong-Peng
Food and Machinery
Objective: To study the drying shrinkage mechanism of tobacco leaves during the redrying process. Methods: Based on the theory of porous media and elasticity, combined with Fourier's law and Fick's law, the numerical simulation of the thermal expansion, hygroscopic expansion and temperature coupling process in the tobacco leaf drying process was realized. Results: During the redrying process, the maximum stress occurred when the tobacco leaves were dried for about 3 minutes. The moisture stress during the drying process was much greater than the thermal stress; During the low-temperature slow-curing process, the internal moisture evaporation rate of the tobacco leaves was …
Optimization For Preparation Of Collagen Peptide With Hyaluronidase Inhibition Activity By Response Surface Method, Han Qiu-Yu, Ishizaki Shioichiro, Bao Bin
Optimization For Preparation Of Collagen Peptide With Hyaluronidase Inhibition Activity By Response Surface Method, Han Qiu-Yu, Ishizaki Shioichiro, Bao Bin
Food and Machinery
Objective: The extraction process of collagen peptides from the skin of swordfish （Xiphias gladius） was optimized in order to efficiently obtain collagen peptides with hyaluronidase inhibition activity by single factor and response surface method. Methods: The response surface method was used to optimize the preparation of collagen peptide with hyaluronidase inhibition activity. In this paper, the enzyme-soluble collagen was extracted from swordfish skin by pepsin, and then the salting-out method was carried out to purify the collagen initially. The specie of collagen was identified by polyacrylamide gel chromatography with 7.5% separation gel. After the basic test carried out by single-factor …
Antibacterial Activity And Stability Of Polygonum Chinense Linn Extracts On The Staphylococcus Aureus, Yang Ai-Hua, Song Shan-Shan, Wang Wei-Wei
Antibacterial Activity And Stability Of Polygonum Chinense Linn Extracts On The Staphylococcus Aureus, Yang Ai-Hua, Song Shan-Shan, Wang Wei-Wei
Food and Machinery
Objective: To study the antibacterial activity and stability of Polygonum chinense Linn extracts against standard strains of Staphylococcus aureus in vitro. Methods: The antibacterial activity of Polygonum chinense Linn extracts on the Staphylococcus aureus were determined by oxford cup test and microdilution broth method. The OD600 nm value of S. aureus was used as an index, and the influence of pH, temperature, ultraviolet radiation and metal ions on its stability was explored. Results: The results showed that Polygonum chinense Linn extracts had certain inhibitory activity on Staphylococcus aureus, and the minimum inhibitory concentration was 8 mg/mL. In addition, Polygonum …
Hypoglycemic Effect Of Perilla Leaf Extract On Type 1 Diabetic Mice, Qi Xin, Lu Xin-Tong, Lin Chang-Qing, Cui Cheng-Bi
Hypoglycemic Effect Of Perilla Leaf Extract On Type 1 Diabetic Mice, Qi Xin, Lu Xin-Tong, Lin Chang-Qing, Cui Cheng-Bi
Food and Machinery
Objective: This study focuses on exploring the effect of perilla leaf extract on hypoglycemic in type 1 diabetic mice. Methods: Streptozotocin （STZ） was used to induce the establishment of type 1 diabetes （T1DM） mouse model, and then the normal group, model group, perilla leaf extract high-dose group （400 mg/kg）, perilla leaf extract low-dose group （200 mg/kg）, positive group （150 mg/kg） were investigated. During the test, the food intake and water consumption of the mice were recorded, and the fasting blood glucose （FBG） of T1DM mice was measured every week, and the glucose tolerance level （OGTT） was measured on the 28th …
Effect Of Biotransformation On Volatile Components Of Siraitia Grosvenorii Extract, Wei Min, Song Xu-Yan, Li Ran, Rong Ling, Dong Ai-Jun, Pan Xi
Effect Of Biotransformation On Volatile Components Of Siraitia Grosvenorii Extract, Wei Min, Song Xu-Yan, Li Ran, Rong Ling, Dong Ai-Jun, Pan Xi
Food and Machinery
Objective: In order to study the effect of biotransformation of aroma producing bacteria on volatile components of Siraitia grosvenorii extract. Methods: Raoultella planticola VP4-4 was used to biotransform the extract of Siraitia grosvenorii, and the volatile component of Siraitia grosvenorii before and after fermentation were analyzed by simultaneous distillation extraction and gas chromatography-mass spectrometry（GC-MS）. Results: The main aroma components or aroma precursors in the fermentation products of Siraitia grosvenorii were hexadecanoic acid, （z）-6-octad ecenoic acid, （z,z）-9,12-octadecadienoic acid，methyl-Butanoic acid, hexanoic acid, （Z）-9-Octadecenoic acid ethyl ester, hexadecanoic acid ethyl ester, benzeneacetaldehyde, 5-methyl-2-furancarboxaldehyde, benzaldehyde, nonanal, 2-furanmethanol, Ethenyl-2-methoxy-phenol, etc. In addition, vanillin with strong …
Research On Extraction Technology Of Ampelopsis Grossedentata Polysaccharide By Ultrasound-Assisted Enzymatic Method, Wang Xiao-Hui, Yao Mao-Jun, Chen Yi-Jun, Zhu Lu-Yi, Huang Xiang-Yu
Research On Extraction Technology Of Ampelopsis Grossedentata Polysaccharide By Ultrasound-Assisted Enzymatic Method, Wang Xiao-Hui, Yao Mao-Jun, Chen Yi-Jun, Zhu Lu-Yi, Huang Xiang-Yu
Food and Machinery
Objiective: In order to improve the extraction efficiency of polysaccharide from Ampelopsis grossedentata. Methods: Ultrasound-assisted enzymatic extraction method was used in this study to optimize the extraction process of polysaccharide from Ampelopsis grossedentata. The effects of ultrasound temperature, ultrasound extraction time, enzymolysis pH, ultrasound power and the addition of complex enzyme on the extraction efficiency of polysaccharide from Ampelopsis grossedentata were investigated by single factor test. And the significant factors, including enzymolysis pH, ultrasonic power and he addition of complex enzyme were by Plackett-Burman test. The optimal extraction conditions were obtained through the steepest climbing test and Box-Behnken test. Results: …
Study On Production Process Optimization Of Bread Containing Whole Wheat Flour, Chen Yan-Hong, Zheng Sheng-Lan, Li Hui-Xue, Li Li-Jun, Ni Hui
Study On Production Process Optimization Of Bread Containing Whole Wheat Flour, Chen Yan-Hong, Zheng Sheng-Lan, Li Hui-Xue, Li Li-Jun, Ni Hui
Food and Machinery
Objective: This study aimed to improve the hard texture and rough taste caused by the addition of whole wheat in the baking food. Methods: The effects of instant tea powder, whole wheat flour, baking time and β-glucoside on the quality of whole wheat flour bread were investigated with texture characteristics and sensory evaluation as indicators. Results: The results showed that there was no significant effect on the texture properties and sensory score of wheat flour bread when the volume of addition of instant tea powder was within 3%, andit was negative when the volume reached 4%. Meanwhile, whole wheat flour, …
Auxiliary Hypolipidemic Effect Of Compound Kelp Meal Substitute Powder, Zhang Li, Nie Shi-Ming, Chen Yun-Zhong, Yan Chun-Chao
Auxiliary Hypolipidemic Effect Of Compound Kelp Meal Substitute Powder, Zhang Li, Nie Shi-Ming, Chen Yun-Zhong, Yan Chun-Chao
Food and Machinery
Objective: The hyperlipidemia rat model was established to study the hypolipidemic effect of compound kelp meal substitute powder rich in dietary fiber and unsaturated fatty acids. Methods: Male SD rats were divided into blank control group, model control group and high, medium and low dose groups: 6.58, 3.29 and 1.65 g/kg (equivalent to 10, 5 and 2.5 times of the recommended dose of human body respectively). The blank control group was fed with basic diet, and the other groups were fed with high-fat diet, and the three dose groups were given the corresponding concentration of compound kelp powder suspension by …
Detection Of Mixing Proportion Of Stem By Near Infrared Spectroscopy Combined With Linear Non-Negative Regression Coefficient Regression Method, Liu Jing, Hu Jian-Xi, Yang Fang-Fang, Gao Hui, Yang Pan-Pan
Detection Of Mixing Proportion Of Stem By Near Infrared Spectroscopy Combined With Linear Non-Negative Regression Coefficient Regression Method, Liu Jing, Hu Jian-Xi, Yang Fang-Fang, Gao Hui, Yang Pan-Pan
Food and Machinery
Objective: To establish a rapid method for the determination of stem content in finished tobacco by near infrared spectroscopy. Methods: The finished tobacco mixed with different proportion of stem silk （5%, 8%, 11% and 14%） was used as the test object. The near infrared spectrum information of pure stem silk, pure leaf silk and tobacco mixed with different proportion of stem silk was collected, respectively. Orthogonal Partial Least Squares Discrimination Analysis （OPLS-DA） was used to identify the overall difference of the near infrared spectral information of the above three kinds of samples. Variable Importance for the Projection （VIP） feature spectrum …
Evaluation Of Cigarette Quality Stability Based On Similarity Analysis Of Smoke Components, Zhang Wei, Yu Qi-Chang, Qi Da-Wei, Zhou Yan, Wu Da, Lu Jie
Evaluation Of Cigarette Quality Stability Based On Similarity Analysis Of Smoke Components, Zhang Wei, Yu Qi-Chang, Qi Da-Wei, Zhou Yan, Wu Da, Lu Jie
Food and Machinery
Objective: The evaluation methods of cigarette quality stability based on different indexes are compared, which provides a theoretical basis for the selection of evaluation indexes of cigarette product quality stability. Methods: Used the heart-cutting two-dimensional gas chromatography （HC-2D-GC） to analyze the key components in cigarette smoke components. The fingerprint of qualified products was established, and the stability of cigarette product produced in different places within three years was evaluated by Euclidean distance similarity. The results were compared with the method based on the conventional parameters of cigarette smoke. Results: The smoke stability evaluation method based on the conventional smoke gas …
Advances In Research On The Rapid Detection Of Probiotics, Lu Xiu-Li, Li Bai-Liang, Huo Gui-Cheng, Yue Ying-Xue, Guo Jia-Yao
Advances In Research On The Rapid Detection Of Probiotics, Lu Xiu-Li, Li Bai-Liang, Huo Gui-Cheng, Yue Ying-Xue, Guo Jia-Yao
Food and Machinery
The rapid detection methods of traditional probiotics， the next-generation probiotics based on immunological detection technology and molecular biology detection technology was reviewed, and the rapid detection technology development was prospected.
Research Progress On Extraction Of Fish Oil, Enrichment Of Polyunsaturated Fatty Acids And Application Progress Of Epa And Dha, Chen Yan-Jie, Tang Jia-Cheng, Gong Xuan, Huang Ke-Cheng, Shan Qian-Yi, Bao Jian-Qiang
Research Progress On Extraction Of Fish Oil, Enrichment Of Polyunsaturated Fatty Acids And Application Progress Of Epa And Dha, Chen Yan-Jie, Tang Jia-Cheng, Gong Xuan, Huang Ke-Cheng, Shan Qian-Yi, Bao Jian-Qiang
Food and Machinery
This paper summarized the extraction process of fish oil, the method of non-stick oil sites, the health functions of docosahexaenoic acid （DHA） and eicosapentaenoic acid （EPA）, and the development of the oil industry in the future.
Research Progress On Biological Activity And Quality Control Of Panacis Japonici Rhizoma, Shen Pei-Yao, Zhang Ye, Li Yu-Qin, Yan Jian-Ye, Wang Yuan-Qing
Research Progress On Biological Activity And Quality Control Of Panacis Japonici Rhizoma, Shen Pei-Yao, Zhang Ye, Li Yu-Qin, Yan Jian-Ye, Wang Yuan-Qing
Food and Machinery
The biological activities of Panax japonicus, including the effects on nervous system, digestive system, cardiovascular and cerebrovascular system, immune system, endocrine system and other systems were summarized and the quality control of saponins, nucleosides, polysaccharides and amino acids in Panax japonicus was analyzed in this paper. And its future research was prospected.
Research Progress On The Active Compounds Of Sea Buckthorn And Their Physiological Functions And Utilization, Ning Zhi-Xue, Niu Guang-Cai, Zhu Li-Bin, Zhu Dan, Wei Wen-Yi, Wang Si-Pu
Research Progress On The Active Compounds Of Sea Buckthorn And Their Physiological Functions And Utilization, Ning Zhi-Xue, Niu Guang-Cai, Zhu Li-Bin, Zhu Dan, Wei Wen-Yi, Wang Si-Pu
Food and Machinery
The active compounds in sea buckthorn such as flavonoids, polyphenols, polysaccharides, vitamins, unsaturated fatty acids were introduced in this review, and their physiological functions such as anti-inflammatory, anti-cancer, immune regulation, anti-aging and anti-oxidation were discussed. Moreover, the problems faced during the development of sea buckthorn products, and the relative solutions were also summarized. This can help the development of sea buckthorn as functional products such as juice, wine, sea buckthorn oil, Jiaosu and yogurt, and contribute to improving the utilization value of various active compounds in sea buckthorn.
The Development Experience Of British Food Gdas Labeling And Several Enlightenments To China, Huang Ze-Ying, Huang Bei-Xun
The Development Experience Of British Food Gdas Labeling And Several Enlightenments To China, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
This study carried out a case study on food GDAs （Guideline Daily Amounts） labeling in British. It was found that GDAS labeling which has been implemented for over 20 years, changed from BOP （Back of Package） labeling to FOP labeling. The labeling shows the amount of energy, sugar, fat, saturated fat, and salt per serving, as well as the percentage of the recommended daily intake by using the specific nutrient system measurement model. The labeling lacks of color coding and visual icon, and its implementation is not as effective as most FOP labels. Therefore, it is suggested to display …
Research On Multi-Party Evolutionary Game Model Of Food Supply Chain Under The Application Of Blockchain, Ren Li-Xiao, Song Xuan, Zhang Li, Zhou Na
Research On Multi-Party Evolutionary Game Model Of Food Supply Chain Under The Application Of Blockchain, Ren Li-Xiao, Song Xuan, Zhang Li, Zhou Na
Food and Machinery
Objective: The influencing factors of blockchain application in food supply chain and the behavior problems of all participants in food supply chain are worth exploring. Methods: Using the evolutionary game method, the tripartite game model of food enterprises, government and consumers was constructed, and the replication dynamic equation was established; The effects of different initial values, access cost, premium coefficient and information authenticity on the choice of tripartite strategy were analyzed. Results: The steady state of the system was related to the proportion of the initial strategy population. The block link in cost had a great impact on the strategic …
Effects Of Storage Time On Tensile Strength And Thermogravimetric Properties Of Paper-Making Reconstituted Tobacco, Cao Yi, Zhu Huai-Yuan, Wang Qi, Yuan Guang-Xiang, Yin Yu-Dong, Xue Dong
Effects Of Storage Time On Tensile Strength And Thermogravimetric Properties Of Paper-Making Reconstituted Tobacco, Cao Yi, Zhu Huai-Yuan, Wang Qi, Yuan Guang-Xiang, Yin Yu-Dong, Xue Dong
Food and Machinery
Objective: To investigate the effect of storage time on the quality of paper-making reconstituted tobacco, the change of internal chemical components, tensile strength and thermogravimetric properties of paper-making reconstituted tobacco were studied. Methods: Continuous flow analyzer, tensile strength tester and thermogravimetric analyzer were introduced to analyze three kinds of paper-making reconstituted tobacco with different storage time. Results: The contents of total alkaloids, total sugar, total nitrogen and moisture of JS-A and JS-B samples changed significantly with the increase of storage time. While the content of total alkaloids and total nitrogen of JS-C samples didn't change much. Besides, storage time had …
Optimization And Validation Of Temperature Parameters Of Burley Tobacco Baking Process, Cheng Chuan-Ling, Yang Shuo, Wang Jian-Min, Zhang Gai-Hong
Optimization And Validation Of Temperature Parameters Of Burley Tobacco Baking Process, Cheng Chuan-Ling, Yang Shuo, Wang Jian-Min, Zhang Gai-Hong
Food and Machinery
Objective： To enhance the content of aroma substances in burley tobacco after baking. Methods: Established the model between the content of reducing sugar after baking and the temperatures of the three drying zones, and optimized the temperatures of the three drying zones by the total amount of aroma substances of burley tobacco after baking. Results: The R2 of the model was 0.947, and the fitting effect was excellent. The effects of temperature in drying zone 2 and 3 on aroma enhancement of burley tobacco was greater than that in drying zone 1, and the best baking conditions were 110 …
Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller
Economic Contribution Of Agriculture And Food To Arkansas’ Gross Domestic Product 1997-2020, Leah English, Jennie Popp, Wayne Miller
AAES Research Reports and Research Bulletins
Agricultural production, processing, and retail industries are major contributors to Arkansas’ GDP. Agriculture contributes to the state economy through direct agricultural production, value-added processing, and agricultural retail activities. The Agriculture and Food Sector, which is comprised of agricultural production, processing, and retail industries, promotes economic strength through various interactions with other industries. The use of non-agricultural goods and services as inputs into the agricultural sector promotes diversified growth in Arkansas’ economy and thus plays a vital role in maintaining economic stability throughout the state. This report 1) compares the relative size of the Agriculture and Food Sector in Arkansas with …
Effects Of Microwave Power On Moisture Migration And Quality Of Persimmon Slices During Microwave Intermittent Drying, Qin Yan-Ting, Duan Zhen-Hua, Wei Zhen-Zhen, Zhou Si-Yun, Tang Xiao-Xian
Effects Of Microwave Power On Moisture Migration And Quality Of Persimmon Slices During Microwave Intermittent Drying, Qin Yan-Ting, Duan Zhen-Hua, Wei Zhen-Zhen, Zhou Si-Yun, Tang Xiao-Xian
Food and Machinery
Objective: The effects of microwave intermittent drying on water dynamics and microstructure of persimmon slices were studied. Methods: Different microwave power （280, 350, 420, 490 and 560 W） were selected to dry the persimmon slices intermittently. The moisture dynamics and migration of persimmon slices during drying were monitored, and the color, texture and microstructure of persimmon slices were analyzed. Results: There were three obvious water peaks corresponding to bound water （T21）, immobilized water T22） and free water （T23） in fresh persimmon. With the increase of drying time, the transverse relaxation time of immobilized water …
Screening Of Lactic Acid Bacteria Against Pseudomonas Aeruginosa And Preliminary Study On Its Mechanism, Li Jian-Zhou, Xiao Yao-Ting, Li Hong-Xiao, Chen Xiao-Hua, Li An-Ping
Screening Of Lactic Acid Bacteria Against Pseudomonas Aeruginosa And Preliminary Study On Its Mechanism, Li Jian-Zhou, Xiao Yao-Ting, Li Hong-Xiao, Chen Xiao-Hua, Li An-Ping
Food and Machinery
Objective: In this study, Pseudomonas aeruginosa （PA） was used as the indicator bacteria, and based on the quorum sensing system, the lactic acid bacteria （LAB） that antagonized the effect of PA were screened and the antagonistic mechanism was preliminarily discussed. Methods: The mechanism of LAB antagonizing PA was explored by the tests of Oxford Cup Method screening LAB to inhibit the growth of PA, AI-2 expression of LAB, biofilm formation ability of PA, pyocyanin expression and the AI-2 expression of PA with LAB sterile supernatants, and the analysis of Pearson correlation. Results: The results showed that Lactobacillus gasseri LGchen and …
Study On The Production Of Fuqu And The Characteristics Of Enzyme About A Cellulase Producing Bacillus Subtilis, Zheng Zi-Qiang, Wei Chun-Hui, Deng Jie, Huang Zhi-Guo, Zhong Ji-Yu, Ren Zhi-Qiang
Study On The Production Of Fuqu And The Characteristics Of Enzyme About A Cellulase Producing Bacillus Subtilis, Zheng Zi-Qiang, Wei Chun-Hui, Deng Jie, Huang Zhi-Guo, Zhong Ji-Yu, Ren Zhi-Qiang
Food and Machinery
Objective: In order to develop and utilize the resource utilization rate of cellulase producing strains. Methods: A Bacillus subtilis XWS-A with complete cellulase production system and high activity was used as the starting strain to make bacterial Fuqu. Box-Behnken response surface design was used to optimize the technology of Fuqu, and its enzyme production characteristics were explored. Results: The optimum conditions of Fuqu making were fixed inoculum amount of 7.5%, culture temperature of 46 ℃, water content of 46%, Under these conditions, Bacillus subtilis XWS-A was effectively proliferated, and the biomass reached （4.5±0.3）×1011 CFU/g; Fuqu had three kinds of …
Analysis Of Microbial Diversity In The Drinking Water Of Karez Well, Turpan, Xinjiang, Hasan Rizwangul, Rahman Nurgul, Yasen Maryamgul, Rixat Elmire
Analysis Of Microbial Diversity In The Drinking Water Of Karez Well, Turpan, Xinjiang, Hasan Rizwangul, Rahman Nurgul, Yasen Maryamgul, Rixat Elmire
Food and Machinery
Objective: To understand the characteristics of the microbial flora in Karez Xinjiang. Methods: Four different kinds of drinking water from Karez in Turpan, Xinjiang were collected, and they were sequenced using Illumina-Hiseq high-throughput sequencing technology. Majiorbio Shengxin Cloud Platform was used to analyze the diversity of microbial community structure. Results: After quality control, there were 446 700 effective bacterial sequences and 407 376 effective fungal sequences. A total of 2 586 OTUs were obtained based on 97% identity. At the phylum level, Proteobacteria was the common dominant bacteria phyla of the four samples. At the genus level, the common dominant …
Research On Classification Of Liquor Hops Based On Convolution Neural Network, Pan Bin, Han Qiang, Yao Ya-Chuan
Research On Classification Of Liquor Hops Based On Convolution Neural Network, Pan Bin, Han Qiang, Yao Ya-Chuan
Food and Machinery
Objective: This study focuses on realizing the automatic classification of liquor flowers and then improving the real-time and stability of liquor picking. Methods: The machine vision combined with convolutional neural network was used to replace human eyes for liquor picking. Comparing with many image classification methods, the superiority of the improved algorithm was verified. Results: The results showed that the classification accuracy of the model based on the improved Vgg16 convolutional neural network plus transferring-learning method was up to 96.69%. Conclusion: This method can be used in the real-time classification of Baijiu hops stably.
Determination Of Bread Adsorption Isotherm And Comparison Of Determination Methods, Dong Lei, Xiao Man, Jiang Fa-Tang
Determination Of Bread Adsorption Isotherm And Comparison Of Determination Methods, Dong Lei, Xiao Man, Jiang Fa-Tang
Food and Machinery
Objective: This study focuses on investigating the effects of different methods on the determination of adsorption isotherm of bread and the relationship between moisture content and water activity of bread at 25 ℃. Methods: The water adsorption isotherms of bread at 25 ℃ and in the range of 0.100~0.902 water activity (AW) were measured by saturated salt solution method (SSS), dynamic water transfer analyzer (DWT) and dynamic vapor adsorption method (DVS), and then seven different kinds of adsorption models were used to fit the results. Results: The adsorption isotherm of the bread belongs to the II curve. Halsey …
The Effect Of Peeling Rate On The Nutrimental Composition, Antioxidant Capacity And Noodle Quality Of Tibetan No. 27 Highland Barley Flour, Yan Ying-Ying, Meng Sheng-Ya, Zhang Wen-Hui
The Effect Of Peeling Rate On The Nutrimental Composition, Antioxidant Capacity And Noodle Quality Of Tibetan No. 27 Highland Barley Flour, Yan Ying-Ying, Meng Sheng-Ya, Zhang Wen-Hui
Food and Machinery
Objective: To explore the effect of peeling rate on the content of different nutrient active substances, antioxidant capacity, noodle quality and texture characteristics in Tibetan No. 27 highland barley flour. Methods: By controlling the peeling time, Tibetan No. 27 highland barley flour with different peeling rates could be obtained. The “National Food Safety Standard” and Megzyme kit were used to detect the content of fat, protein, minerals, dietary fiber and β-glucan and so on. Compared the effects of different peeling rates on the digestibility, antioxidant activity, noodle quality, and texture characteristics of Tibetan No. 27 highland barley flour. Results: ① …
Simultaneous Determination Of 19 Kinds Of Pesticide Residues In Eggs By Uhplc-Ms/Ms Based On Quechers, Huang Xiao-Bo, Liu Wei-Ping
Simultaneous Determination Of 19 Kinds Of Pesticide Residues In Eggs By Uhplc-Ms/Ms Based On Quechers, Huang Xiao-Bo, Liu Wei-Ping
Food and Machinery
Objective: The aim is to establish a rapid, efficient and simultaneous detection method for various pesticide residues in eggs. Methods: QuEChERS combined with UHPLC-MS/MS was successfully used to detect 19 kinds of pesticide residues in eggs. Results: The limit of detection （LOD） and quantification （LOQ） of this method were （0.39±0.66） and （1.28±2.17） μg/kg, respectively. The recoveries of standard pesticides and relative standard deviations ranged from 79.25% to 102.14% and from 9.34% to 16.72%, respectively. Except for famoxadone, the correlation coefficients of linear equations for all pesticides were close to 0.999. The total frequency of 19 kinds of pesticides detected in …
Detection Of Lead Based On Fe3O4@C/[Bsmim]Hso4/Gce Sensor, Liu Xiao-Wei, Wang Wei-Hao, Gu Yuan-Nong, Wang Jing-Jing
Detection Of Lead Based On Fe3O4@C/[Bsmim]Hso4/Gce Sensor, Liu Xiao-Wei, Wang Wei-Hao, Gu Yuan-Nong, Wang Jing-Jing
Food and Machinery
Objective: Detect lead ions in water using Fe3O4@C/[BSMIM]HSO4/GCE. Methods: The Fe3O4@C that had core-shell structure was synthesized based on Fe3O4 which was compounded with 1-methyl-3-butanesulphonic acid imidazole bisulfate ionic liquid for preparing the Fe3O4@C/[BSMIM]HSO4 sensor that using the glassy carbon electrode as carrier. Results: The study found that Fe3O4@C had a good conductivity and dispersion. The Fe3O4@C/[BSMIM]HSO4/GCE has a good electrochemical stability and electrocatalytic activity. The quantitative analysis of lead ion in drinking water was done using the Fe3O4@C/[BSMIM]HSO4/GCE. The result showed that there was a good linear relationship between the concentration of lead ion and its oxidation peak current …
Analysis Of Bacteria And Fungi Flora In The Processing Of Black Blending Powder, Wang Ya-Fang, He Xin-Yi, Yu Zheng-Hong, Xu Tian-Tian, Wu Hai-Qing
Analysis Of Bacteria And Fungi Flora In The Processing Of Black Blending Powder, Wang Ya-Fang, He Xin-Yi, Yu Zheng-Hong, Xu Tian-Tian, Wu Hai-Qing
Food and Machinery
Objective: The diversity of bacteria and fungi during the processing of black powder was analyzed by high-throughput sequencing technology. Methods: For each part of the workshop for the sampling, use the Nanodrop samples quality after PCR amplification, the data quality control, through the sequence splicing, filtering, and optimizing sequence, and then OTU clustering and comments were conducted. Results: The relative content of Curtobacterium in grain flushing and mixing powder was higher, and baking had little effect on bacteria. Irradiation had a noticeable effect on reducing bacteria, and brachybacter could be reduced by order of magnitude after irradiation. The analysis of …
The Practical Experience And Enlightenment Of Food Choices Logo In The Netherlands, Huang Ze-Ying, Huang Bei-Xun
The Practical Experience And Enlightenment Of Food Choices Logo In The Netherlands, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
In order to provide enlightenments for Chinese social groups to start and improve front of package （FOP） labeling, this study employed case studies of the choices logo in Netherlands through official materials from the Choices International Foundation. It was found that the choices logo whose icon is a tick, evaluates the nutritional value of food based on threshold values of saturated fat, trans fat, sodium, added sugar and dietary fiber. Nutritional standards of the choices logo was required to be revised every four years. The choices logo could be applied to prepackaged foods, fresh edible products and dishes. Therefore, China …