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Articles 3541 - 3570 of 5782

Full-Text Articles in Food Processing

Recent Advances In Rapid Detection Techniques Of Fungus Contamination In Dairy Products, Yang Tongxiang, Chang Xiaojing, Wu Kongyang, Fei Peng, Chen Junliang, Tang Haoguo, Liu Lili, Kang Huaibin May 2018

Recent Advances In Rapid Detection Techniques Of Fungus Contamination In Dairy Products, Yang Tongxiang, Chang Xiaojing, Wu Kongyang, Fei Peng, Chen Junliang, Tang Haoguo, Liu Lili, Kang Huaibin

Food and Machinery

Fungus and their harmful substances become one of the most serious contamination in food. This article mainly summarizes the researches on the fungus contamination profile and fungus rapid detection techniques in dairy and dairy products in recent years. Comparing the application of traditional detection methods and rapid detection techniques in dairy products, it will improve the rapid detection techniques system and develop new detection system to better monitor the dairy products quality and promote the sustainable and healthy development of the dairy industry.

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Application Of Slurry Ice Combined With Ozone In Preservation Of Aquatic Products, Liu Feng, Xie Jing May 2018

Application Of Slurry Ice Combined With Ozone In Preservation Of Aquatic Products, Liu Feng, Xie Jing

Food and Machinery

Ice slurry is used for the preservation of aquatic products with high cooling efficiency and good preservation effect, which could utilize the seawater directly. In recent years, the study of ice slurry has become a hot spot. In this review, the research situation of ice slurry for the preservation of aquatic products in recent years at home and abroad were introduced. The combination of ozone and ice slurry was given to use the bactericidal and bacteriostatic effect of ozone to slow down the process of corruption of catches and extend the shelf life of products. Moreover, the future and development …

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Optimization On The Enzymatic Preparation Of Extracellular Polysaccharide From Porphyridium Creuntum With Antioxidant Activities In Vitro, Dong Le, He Jingyan, Zheng Tingting, Dai Congjie, Huang Weihong, Li Yuanyue May 2018

Optimization On The Enzymatic Preparation Of Extracellular Polysaccharide From Porphyridium Creuntum With Antioxidant Activities In Vitro, Dong Le, He Jingyan, Zheng Tingting, Dai Congjie, Huang Weihong, Li Yuanyue

Food and Machinery

The optimum enzymatic conditions of extracellular polysaccharide of Porphyridium creuntum (EPS) were investigated in this research. Based on the results of single factor experiment, by using the Box-Behnken response surface method array design, the optimum conditions for hydrolyzing EPS to obtain antioxidant hydrolysates with the highest hydroxyl radical scavenging activity were as follows: enzymolysis reaction time 6.3 h, enzymolysis reaction pH 8.0, enzymolysis temperature 63 ℃, and enzyme-to-substrate ratio 2.7 U/mg. Under the conditions, the scavenging rate of hydroxyl radical was 70.64%. Subsequently, the antioxidant activity of the enzymatic hydrolysates were determined in vitro. The results showed that the enzymatic …

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The Effect Of Enzymatic Hydrolysis On The Stability And Color Of Ginkgo Cloudy Juice, Ni Yang, Fan Liuping, Xu Xuewan May 2018

The Effect Of Enzymatic Hydrolysis On The Stability And Color Of Ginkgo Cloudy Juice, Ni Yang, Fan Liuping, Xu Xuewan

Food and Machinery

Ginkgo cloudy juice was produced for investigation in the present study. Orthogonal design was carried out to optimize the hydrolysis conditions of enzymic hydrolysis starch from ginkgo cloudy juice. The results showed that a high hydrolysis degree of 55% could be obtained under the optimum enzymatic treatment conditions: a-amylase dosage of 35 U/g kernel, glucoamylase dosage of 60 U/g kernel, hydrolysis temperature of 65 ℃. Ginkgo cloudy juice with different degree of hydrolysis were prepared by controlling hydrolysis time. The suspension and storage stability and some other physical properties including viscosity, droplet size and Zeta potential were characterized to research …

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Process Optimizing To Produce Of Non-Fried Instant Noodles By Hot Air-Explosion Puffing Drying, Hu Jian, Zhou Ying, Zuo Bo, Shi Yixue, Dai Yangjun May 2018

Process Optimizing To Produce Of Non-Fried Instant Noodles By Hot Air-Explosion Puffing Drying, Hu Jian, Zhou Ying, Zuo Bo, Shi Yixue, Dai Yangjun

Food and Machinery

In order to optimize the best process for the production of non-fried instant noodles by hot air-explosion puffing drying. 5 factors of hot air-explosion puffing drying process were evaluated by Plackett-Burman experimental design. 3 significant factors affected the quality of instant noodles, including hot air time, explosion puffing temperature and time. Then the steepest climbing experiment was used to approximate the maximum response region. Finally, the optimum process was obtained by Box-Behnken experiment, treated in hot air at 75 ℃ for 36 min, and puffing at 75 ℃ for 87 min. Under this circumstance, the rehydration time of non-fried instant …

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Study On The Optimization On Direct Compression Of Lycium Ruthenicum Murr. Submicron Powder, Deng Kai, Ding Chenxu, Suo Yourui May 2018

Study On The Optimization On Direct Compression Of Lycium Ruthenicum Murr. Submicron Powder, Deng Kai, Ding Chenxu, Suo Yourui

Food and Machinery

Appropriate excipients were selected for direct compression process of Lycium ruthenicum Murr. Tablets according to the powder properties were screened. The influence of different excipients was investigated based on single factor test with hardness, friability and disintegration time as comprehensive scores. Then, through the Box-Benhnken design of response surface method, the best prescription of the direct compression of Lycium ruthenicum Murr was made. The impact of the different environment on tablets quality also was detected. Conclusion: Microcrystalline cellulose SH102, anhydrous lactose, colloidal silicon were selected as excipients. powders was obtained as follows: microcrystalline cellulose SH102 content of 29.56%, anhydrous lactose …

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Effect Of Smoking Regimes On Smoke Release Of Super Slim Cigarettes With Perforation Paper, He Hongmei, Zhang Yuan, Zhu Huaiyuan, Zhuang Yadong, Xiong Xiaomin, Liu Xianjun May 2018

Effect Of Smoking Regimes On Smoke Release Of Super Slim Cigarettes With Perforation Paper, He Hongmei, Zhang Yuan, Zhu Huaiyuan, Zhuang Yadong, Xiong Xiaomin, Liu Xianjun

Food and Machinery

In order to study the mainstream smoke of the super slim cigarettes with perforation cigarette paper. The tar and nicotine deliveries on a puff-by-puff basis of the super slim cigarettes with different cigarette paper perforation parameters were measured under ISO and HCI regimes respectively. The results showed that: 1) Under ISO regime, tar deliveries of the perforation super slim cigarettes decreased, and there were no obvious variations of nicotine between the perforation cigarettes and the control samples. 2) Under HCI regime, tar and nicotine deliveries of perforation cigarettes increased, and the perforation had a negative effect on the total tar …

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Influence Of The Moisture Content Of The Tobacco Blend On The Slim Cigarette, Yu Saibo, Tan Chao, Wang Shitai, Guo Xuemin, Jin Yong, Fan Hongmei, Tan Haifeng, Li Ke, Chen Qian, Liu Qi May 2018

Influence Of The Moisture Content Of The Tobacco Blend On The Slim Cigarette, Yu Saibo, Tan Chao, Wang Shitai, Guo Xuemin, Jin Yong, Fan Hongmei, Tan Haifeng, Li Ke, Chen Qian, Liu Qi

Food and Machinery

The influence of the moisture content of the tobacco blend on physical, structural distribution of the tobacco blend, static burning rate, firecone falling, mainstream smoke release, as well as cigarette taste of the slim cigarette were investigated. The results showed that the tobacco blend constituent, firecone falling and cigarette taste were greatly influenced by the moisture content of the tobacco blend when that was between 11.5% to 13.8%. With the increasing of the moisture content of tobacco blend, its degrading resistant property of the tobacco blend became better and the coarse fraction of the tobacco blend constituent was dominating. With …

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On-Line Determination Of Emergency Pollution Of Deoxynivalenol In Drinking Water By Flow Injection Chemiluminescence, Yang Panpan, Tang Shuze, Wu Shizheng, Li Liang, Teng Jiuwei May 2018

On-Line Determination Of Emergency Pollution Of Deoxynivalenol In Drinking Water By Flow Injection Chemiluminescence, Yang Panpan, Tang Shuze, Wu Shizheng, Li Liang, Teng Jiuwei

Food and Machinery

A rapid, simple and sensitive flow injection chemiluminescence (CL) method was developed for the determination of deoxynivalenol in drink water. The method was based on the enhancement effect of deoxynivalenol on the CL reaction of luminol-H2O2 in alkaline medium. The influences of various experimental factors, including sodium hydroxide, luminol, hydrogen peroxide, Tween 80 concentrations were investigated. Under the optimum conditions, the enhanced CL intensity was linearly related to the concentration of deoxynivalenol in the range of 0.001～4.000 mg/L with a detection limit (3σ) of 0.001 mg/L. The precision was calculated by analyzing sample containing 0.2 mg/L deoxynivalenol …

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Effects Of Pulsed Electric Field And Metal Ions On The Electrochemical Properties Of Ovalbumin Solution, Hu Fei, Tang Ting, Zhang Jia, Liu Yanyan, Jiang Aimin, Jiang Zhuo May 2018

Effects Of Pulsed Electric Field And Metal Ions On The Electrochemical Properties Of Ovalbumin Solution, Hu Fei, Tang Ting, Zhang Jia, Liu Yanyan, Jiang Aimin, Jiang Zhuo

Food and Machinery

Zeta potential analyzer, conductivity meter and electrochemical workstation were used to analyze the variation of zeta potential, electrical conductivity and redox potential, with addition of different divalent metal ions (Ca2+, Ba2+, Mn2+ and Cu2+) to ovalbumin solution before and after pulsed electric field treatment. The results showed that: ① the zeta potential of ovalbumin solution with Ba2+ and Cu2+ decreased with the addition of pulsed electric field energy and samples with Ca2+ and Mn2+ increased first and then decreased; ② With the increase of pulse electric field treatment time, …

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Effect Of Crushing Fineness On The Chemical Properties Of Mulberry Leaves Powder, Li Ling, Ding Xiaowen, Zhao Wei, Zhang Gaojun, Huang Xianzhi May 2018

Effect Of Crushing Fineness On The Chemical Properties Of Mulberry Leaves Powder, Li Ling, Ding Xiaowen, Zhao Wei, Zhang Gaojun, Huang Xianzhi

Food and Machinery

The particle size, microstructure and dissolution of functional components of mulberry leaf powder with different fineness were measured. The three kinds of mulberry leaf powder was obtaind, fine powder, micro powder, and superfine powder. Compared with fine mulberry leaf powder, the average particle size of micro mulberry leaf powder and superfine powder decreased by 86.82% and 91.39% respectively. The content of DNJ (1-deoxynojirimycin) increased by 107.86% and 118.75% (P<0.01), and the content of total phenolics increased by 0.40% and 4.91%. Moreover, the content of polysaccharides increased by 18.86% and 36.57% (P<0.01), and the content of flavonoids increased by 28.47% and 31.86% (P<0.05)，with the contents of amino acid nitrogen increased by 20.00 % and 45.00 %. The Soluble dietary and total dietary fiber increased by 3 998.31% and 6 809.12%, 324.84% and 554.92% (P<0.01). Insoluble dietary fiber decreased by 53.31% and 86.59% (P<0.01). Therefore, the fine pulverization increases the amount of the functional properties dissolution.

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Effect Of Salt On Safety Indexes Of Sausage Inoculated With Mixed Cultures During Fermentation, Li Jia, Liu Zhongyi, Chen Yu, Luo Xinping, Yang Hui, Li Ping May 2018

Effect Of Salt On Safety Indexes Of Sausage Inoculated With Mixed Cultures During Fermentation, Li Jia, Liu Zhongyi, Chen Yu, Luo Xinping, Yang Hui, Li Ping

Food and Machinery

In order to determining the optimum concentration of salt curing and providing a reference for the preparation of fermentation sausage pre-treatment, the pork was salted by four kinds of low salt concentration, then was made into sausages and fermented. The effects of pH, nitrite, TVB-N and microorganisms on the safety of sausage were analyzed and compared by national standard method under various salinity during fermentation. The results showed that lactic acid bacteria was inhibited less inhibitory at 1.5% and 2.0% salt concentration. Number of lactic acid colonies increased rapidly at the first 6 h after fermentation, and increased slowly after …

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Delivering Entrapped Lactobacillus Plantarum Ncimb 8826 With Cereal-Legume Infant-Weaning Food To Improve Children's Gastrointestinal Health, Emmanuel Kyereh May 2018

Delivering Entrapped Lactobacillus Plantarum Ncimb 8826 With Cereal-Legume Infant-Weaning Food To Improve Children's Gastrointestinal Health, Emmanuel Kyereh

LSU Doctoral Dissertations

Diarrhea remains the second leading cause of death among children under five globally, about one in five children’s deaths are attributable to it. In recent years,’ probiotics have been used as an alternative therapy measure to manage the situation. A promising delivery method that entraps probiotics in infant formula may help prevent or reduce diarrhea. The overall objectives of this study were to deliver entrapped Lactobacillus Plantarum NCIMB 8826 with maize-legume fortified complementary weaning food to reduce diarrhea and improve the gut microbiota. Both in vitro and in vivo models were used in this study and a mouse (C57BL/6 mice …

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Effect Of Processing On In Vitro Protein Digestibility And Other Nutritional Aspects Of Nebraska Crops, Paridhi Gulati May 2018

Effect Of Processing On In Vitro Protein Digestibility And Other Nutritional Aspects Of Nebraska Crops, Paridhi Gulati

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Among plant based agricultural products, Nebraska ranks first nationwide in the production of Great Northern beans (GNB), second in proso millet production, and eighth in production of winter wheat. The present research was focused on the effect of processing on nutritive components and in vitroprotein digestibility of these crops with the aim of promoting their human consumption. Proso millet based extrudates had physical properties similar to commonly extruded rice but had lower expansion than corn. GNB extrudates had limited expansion and high bulk density mostly due to high fiber and protein content. Extrusion significantly reduced the anti-nutritional components in …

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Effects Of Mitochondrial Nadp+-Dependent Isocitrate Dehydrogenase Deficiency On Fructose-Induced Obesity In Mice, Allison Michelle Montalbano, Kaleigh Elizabeth Beane May 2018

Effects Of Mitochondrial Nadp+-Dependent Isocitrate Dehydrogenase Deficiency On Fructose-Induced Obesity In Mice, Allison Michelle Montalbano, Kaleigh Elizabeth Beane

Human Nutrition and Hospitality Management Undergraduate Honors Theses

Obesity prevalence in the United States continues to increase and is associated with health consequences such as type 2 diabetes, hypertension, atherosclerosis, and hyperlipidemia. Among many contributing factors to obesity, fructose may be one of the major reasons as it disrupts the antioxidant system thereby resulting in an accumulation of reactive oxidative species and leading to obese conditions. The enzyme, isocitrate dehydrogenase 2 (IDH2), reduces nicotinamide adenine dinucleotide phosphate from the TCA Cycle, hence might be implicated with not only energy metabolism but also cellular redox homeostasis. Therefore, the hypothesis was that IDH2 deficiency in mice would exacerbate hepatic lipid …

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Nutraceutrical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physichocemical Properties, In Vitro Glycemic Index, And Sensory Attributes, Rachel Browder May 2018

Nutraceutrical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physichocemical Properties, In Vitro Glycemic Index, And Sensory Attributes, Rachel Browder

Food Science Undergraduate Honors Theses

Snacks make up a large portion of the U.S. daily meals, but unhealthy snacks may be causing consumers to become overweight or obese. A healthy alternatives are germinated cereals and legumes, which undergo chemical compositional changes producing smaller size molecules for easier digestion and generate bioactives. Therefore, the objective of this research was to develop a healthy and nutritional snack chip from germinated, Arkansas produced rough rice and germinated green gram that will be easier for the body to digest, provide much higher protein than conventional chips or crackers with low on the glycemic index, and still meet consumer demands …

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Evaluation Of Fresh-Market Potential Of Arkansas-Grown Fruit: Blackberries, Peaches, Table Grapes, And Muscadine Grapes, Molly Felts May 2018

Evaluation Of Fresh-Market Potential Of Arkansas-Grown Fruit: Blackberries, Peaches, Table Grapes, And Muscadine Grapes, Molly Felts

Graduate Theses and Dissertations

Fresh-market produce is a major component of commercial market sales. However, shelf-life of fresh-market produce is limited, so evaluating postharvest potential (time from harvest to consumption) is critical. Fresh-market fruit can be impacted by many factors that deteriorate the quality of the fruit. Understanding the postharvest physiology of fruit can lead to better handling and storage conditions for extended shelf life and enhanced quality for the consumer. This research project was a collaborative effort within the University of Arkansas System Division of Agriculture between the Food Science and Horticulture Departments to evaluate the fresh-market potential of Arkansas-grown fruit. Physiochemical and …

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Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition, Rehab Aldahash May 2018

Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition, Rehab Aldahash

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Candida albicans is a dormant commensal in the mucosa of healthy individuals but can become an opportunistic pathogen when the host microflora is compromised. It has been reported as the most common cause of fungal infection among hospitalized U.S. patients, with elevated mortality rate. Candida species have been reported as resistant to antifungal drugs that increase the application of novel strategies to treat this infection. Among the natural compounds that have most gained attention as potential agents against fungi are phenolic compounds against fungi. C. albicans has the ability to switch phenotype from yeast-to-hyphae cells, with hyphae being the most …

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An Evaluation Of Breeding, Agronomic, And Processing Methodologies Of Vegetable Soybean (Edamame) To Increase Domestic Production In The United States Market, David Octor Moseley May 2018

An Evaluation Of Breeding, Agronomic, And Processing Methodologies Of Vegetable Soybean (Edamame) To Increase Domestic Production In The United States Market, David Octor Moseley

Graduate Theses and Dissertations

Edamame is a food-grade soybean (Glycine max (L.) Merrill) that is either harvested immature (R6 stage) or after plant maturity (R8 stage). At R6, the premium product will have crescent- shaped large green pods and gray pubescence. At R8, the seed will either have stayed green or will have turned yellow, black, or brown. Edamame is a healthy snack with a sweet flavor and firm texture. The edamame market is growing in the United States, creating a need for more adapted varieties. The genetic diversity is low among adapted large-seeded breeding lines. Finding diverse accessions will help develop larger and …

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Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device, Dong Liqiao, Tan Xiangdong, Li Jianguo, Wan Jinkang Apr 2018

Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device, Dong Liqiao, Tan Xiangdong, Li Jianguo, Wan Jinkang

Food and Machinery

In order to reduce the effect of electric defrosting heat on the cold storage temperature change during defrosting process, a heat insulation defrosting device with a return air cover and outlet baffle was designed, through the different condition of experiments, then the questions that how the return air cover and partition device to influence the temperature field around the air-cooler, the cold storage temperature and the consumption of electric heating defrosting were studied through comparing the experimental data whether the return air cover and partition device was used or not. The results indicate that after using the return air cover …

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Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation, Sun Yirong, Wu Jing, Su Lingqia Apr 2018

Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation, Sun Yirong, Wu Jing, Su Lingqia

Food and Machinery

Cutinase is a kind of multifunctional hydrolase, which has important application value in the food processing and textile refining industry. The recombinant expression system of Escherichia coli (E.coli) BL21 (DE3) was used to achieve the recombinant expression of Humicola insolens cutinase in E.coli, and the activity of extracellular supernatant in shaking flask level reached 170 U/mL. The recombinant cutinase was characterized. The optimum pH was 8.5, the optimum temperature was 80 ℃, with good pH stability and temperature stability. In order to further improve the possibility of the industrial application of H.insolens cutinase, the recombinant E.coli was cultured in 3 …

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Screening Of Freeze-Tolerant Yeasts And Their Bread Dough Fermentative Properties, Xue Meicui, Wang Liping, Hao Yanli, Wang Zhengquan, Zhao Yong, Huang Yuliang Apr 2018

Screening Of Freeze-Tolerant Yeasts And Their Bread Dough Fermentative Properties, Xue Meicui, Wang Liping, Hao Yanli, Wang Zhengquan, Zhao Yong, Huang Yuliang

Food and Machinery

Freeze-tolerance is a necessary characteristic of yeast used in frozen dough. Target freeze-tolerant strain was screened using liquid fermentation (LF) medium method, applied for frozen dough production, and the relationship between the content of intracellular compounds and cell survival and relative fermentation ability in different yeasts was analyzed. The isolated strain was identified mainly by morphologic observation and 26S rDNA gene sequence analysis. The results showed that seven strains were selected from four various sourdoughs, their freeze-tolerance rate ranged from 9%～86%, and relative fermentation ability ranged from 9%～67%. Two strains, Y-3 and H-1, had highest survival ratio of 86% and …

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Molecular Identification And Antioxidant Activity Of Yeasts Isolated From Traditional Fermented Milk In Southern Xinjiang, Gulnaz Kahar, Nurgul Rahman, Dilbar Yusan, Makliya Yalkun Apr 2018

Molecular Identification And Antioxidant Activity Of Yeasts Isolated From Traditional Fermented Milk In Southern Xinjiang, Gulnaz Kahar, Nurgul Rahman, Dilbar Yusan, Makliya Yalkun

Food and Machinery

On the purpose of explore the yeast resources in traditional fermented milk in XinJiang, taking the traditional fermented milk produce in the small family workshop on south region of Xinjiang as raw materials, there were 78 strains which were isolated for molecular identification and antioxidant ability. The results showed that 42 of the 78 yeast strains had total antioxidant activity, and the antioxidant ability of NG-40 was prominent, with the total antioxidant activity of （106.41±3.92) U/mL, the ability of inhibiting hydroxyl radicals of （651.24±3.75) U/L, the ability of resisting superoxide anion of （104.11±3.25) U/mL, and the content of lipid peroxide …

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Characterization Of Bacterial Microflora And Their Functions On Flavor Quality, Wang Yurong, Shen Xin, Dong Yun, Shang Xuejiao, Guo Zhuang Apr 2018

Characterization Of Bacterial Microflora And Their Functions On Flavor Quality, Wang Yurong, Shen Xin, Dong Yun, Shang Xuejiao, Guo Zhuang

Food and Machinery

To investigate the bacterial diversity of Zhaguangjiao in Dangyang area, and evaluated their functions on flavor quality of samples. The bacterial microbiota of Zhaguangjiao were revealed by Miseq technology, and flavor quality were evaluated by electronic nose. Firmicutes, Proteobacteria, and Bacteroidetes were the most dominant bacterial phyla with the relative abundance of 62.36%, 25.97%, and 4.13%, respectively. At the genus level, Lactobacil-lus, Weissella, Pediococcus, Staphylococcus, Carnimonas, Enterobacter, and Prevotella were constituting more than 1.0% of total sequences, with the relative abundance of 77.33%, 2.24%, 2.18%, 1.27%, 5.66%, 2.47%, and 1.05%, respectively. There were positive relations among the relative abundance of …

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Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch, Chen Qiaoli, Zhang Fusheng, Chen Hourong, Liao Zhuling, He Yingjie Apr 2018

Effect Of High Hydrostatic Pressure On Pasting, Rheological And Texture Properties Of Lotus Root Starch, Chen Qiaoli, Zhang Fusheng, Chen Hourong, Liao Zhuling, He Yingjie

Food and Machinery

In order to explore the influence of high hydrostatic pressure on the physicochemical properties of lotus root starch, effects were studied, including pressures, holding time and starch concentration on the changes of gelatinization, rheological and texture properties of lotus root starch. The results showed that the peak viscosity, valley viscosity, final viscosity and paste temperature of lotus root starch increased with the increase of pressure in the range of 200～500 MPa, while the breakdown viscosity and setback viscosity did not change significantly. However, when the pressure reached 600 MPa, The peak viscosity and breakdown viscosity of lotus root starch showed …

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Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi, Han Jingwen, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui Apr 2018

Effects Of Curdlan On Gel Properties Of High-Temperature Sterilization Surimi, Han Jingwen, Jiang Qixing, Xu Yanshun, Yu Peipei, Xia Wenshui

Food and Machinery

In order to improve the quality of sliver carp surimi, the effects of curdlan with different concentrations (0～10 g/kg) on the gel properties of surimi after sterilization at 120 ℃ for 10 min were investigated. Rheological measurement, breaking force, deforma-tion, gel strength, cohesiveness, chewiness, color, water-holding capacity (WHC), TCA-soluble peptide content and SDS-PAGE electrophoresis of obtained curdlan-surimi gel were determined as the quality indexes for evaluating the rheological properties, textural properties, color, WHC and protein composition of surimi. The results showed that addition of curdlan could increase rheological properties and significantly reduced the content of TCA-soluble peptide (P＜0.05), thereby improving …

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Effects Of Mango Peel Powder On The Gelatinization And Retrogradation Properties Of Starch, Liu Fangmei, Wang Kai, Luo Jin, Zhao Lei, Hu Zhuoyan Apr 2018

Effects Of Mango Peel Powder On The Gelatinization And Retrogradation Properties Of Starch, Liu Fangmei, Wang Kai, Luo Jin, Zhao Lei, Hu Zhuoyan

Food and Machinery

Brabender viscometer and differential scanning calorimetry were used to study the effects of mango peel powder (MPP) on the pasting and thermal properties of corn and rice starch. Moreover, the changes in the transmittance, sedimentation rate, gel hardness and color of the two kinds of starch were also analyzed, and thus impacts on starch gelatinization and retrogradation were evaluated. The results showed that with the increase in the amount of added mango peel powder (0%～15%), the pasting temperature of corn and rice starches were decreased, while breakdown values were increased. Corn starch showed the highest peak viscosity with the addition …

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Study On The Kinetics Of Quality Changes Of Pork Loin During The Heat Transfer Process Of Oil Frying, Yu Bingyan, Deng Li, Li Wenxin, Cheng Fen, Xu Jia Apr 2018

Study On The Kinetics Of Quality Changes Of Pork Loin During The Heat Transfer Process Of Oil Frying, Yu Bingyan, Deng Li, Li Wenxin, Cheng Fen, Xu Jia

Food and Machinery

Oil heat-transfer cooking is a typical cooking way of Chinese cuisine, so an oil bath was chose to simulate the oil frying and combined with the kinetics means to determine and analyze the maturity quality changes including color and shear force and the overheated quality changes including cooking loss of pork loin. The results showed that the changes of color and shear force followed first-order kinetics model and cooking loss followed zero-order model during oil fried treatment. Meanwhile, the z-value of brightness, redness ,whiteness and shear force were 33.1,26.1, 41.0 and 17.9 ℃, whose corresponding Ea-value were 68.6, 86.8, 55.4 …

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Main Nutritional Quality And Principal Component Analysis Of Bramley Apples With Different Pollination Varieties, Ding Qian, Shi Yu, Zhen Runying Apr 2018

Main Nutritional Quality And Principal Component Analysis Of Bramley Apples With Different Pollination Varieties, Ding Qian, Shi Yu, Zhen Runying

Food and Machinery

The differences of the main nutrient quality of bramley apples under different pollination conditions respectively with the pollen of First red, Dahongrong, MOLEX, Red Fuji, Gala and Grieve were analyzed in this experiment, and the natural pollination was used as control. The results showed that the contents of total sugar, VC, flavonoids, protein, ash and polyphenols among bramley apples with different pollination varieties reached significant or extremely significant levels; three principal components be selected in this experiments, and the cumulative percent of that three principal components reached 85.072% respectively. It was considered that pollination varieties could affect the nutritional quality …

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Effect Of Age On Volatile Flavor And Fatty Acid Of Salted Goose, Zhang Ming, Yu Hai, Zhou Xiaoyan, Wu Danfeng Apr 2018

Effect Of Age On Volatile Flavor And Fatty Acid Of Salted Goose, Zhang Ming, Yu Hai, Zhou Xiaoyan, Wu Danfeng

Food and Machinery

The differences of volatile flavor components and fatty acid composition between salted goose at 75, 150 and 300 days old were compared and analyzed to provide theoretical basis for selecting the best slaughtering period in the production of Yangzhou salted goose. The volatile flavor and fatty acid of the leg samples were determined by gas chromatography-mass spectrometer (GC-MS) using saltwater goose leg meat as raw material at different days old. The relative contents of aldehydes, esters, acids, ketones, benzene and ethers in volatile flavor substances of salted goose increased, while the relative contents of terpene hydrocarbons and furans decreased with …

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