University of Arkansas, Fayetteville
University of Nebraska-Lincoln
Grandin Livestock Handling Systems
Chapman University
Advances In The Detection Of Ethyl Carbamate In Fermented Foods,
2026
College of Food Science , Sichuan Agricultural University , Ya'an, Sichuan 625014 , China
Advances In The Detection Of Ethyl Carbamate In Fermented Foods, Wang Yue, Zhao Yongpeng, Wang Siqi, Zhang Suyi, Ao Zonghua, Liu Shuliang, Li Jianlong
Food and Machinery
Ethyl carbamate, a group 2A carcinogen, has been widely detected in fermented foods and its safety has drawn increasing attention. Many countries have established limits for ethyl carbamate in fermented foods. This article reviews the contamination situation of ethyl carbamate, systematically summarizes and compares the detection methods of ethyl carbamate reported in both domestic and international literature in recent years, including chromatography, spectroscopy, electrochemical sensor method, paper strip colorimetry, and immunoassay. Finally, this article proposes the future development directions of residual detection technology for ethyl carbamate in fermented foods.
Research Progress On Protein Engineering Of Α-Amylase And Its Major Applications,
2026
Culinary and Food College , Chongqing Business Vocational College , Chongqing 401331 , China;Feng Yong Chinese Cooking Skills Master Studio , Chongqing 401331 , China
Research Progress On Protein Engineering Of Α-Amylase And Its Major Applications, Feng Yong, Ren Zhengwei
Food and Machinery
Alpha -Amylase is a glycoside hydrolase that efficiently catalyzes the hydrolysis of starch and is widely applied in various industrial fields such as food, textile, and paper industries. It plays a pivotal role particularly in food processing processes such as starch liquefaction, baking improvement, and juice clarification. However, natural α-amylases generally exhibit poor thermal stability, weak acid tolerance, and strong calcium ion dependency, which severely restrict their application in complex industrial environments. In recent years, protein engineering technologies, including directed evolution, rational design, and semi -rational design, have been extensively employed to the structural optimization and performance improvement of α-amylases. …
A Review Of Near-Infrared Spectroscopy For Pesticide Residue Detection In Fruits And Vegetables,
2026
College of Agriculture and Food Engineering , Baise University , Baise , Guangxi 533000 , China;University Engineering Research Center for Preservation and Comprehensive Utilization of Subtropical Characteristic Agricultural Products in Guangxi , Baise University , Baise , Guangxi 533000 , China;Guangxi Key Laboratory of Biology for Mango , Baise University , Baise , Guangxi 533000 , China
A Review Of Near-Infrared Spectroscopy For Pesticide Residue Detection In Fruits And Vegetables, Mai Xinyun, Hu Fangyang, He Lingling, Niu Junle, Wei Lanjie
Food and Machinery
Near -infrared spectroscopy (NIRS ) is valuable in pesticide residue detection for fruits and vegetables due to its nondestructive, rapid, and efficient nature. This review summarizes current research status in this field, compares the applicability of different spectral bands and imaging techniques, and analyzes challenges in single and mixed pesticide residue detection alongside enhancement strategies. Additionally, approaches to spectral preprocessing and feature wavelength selection are examined, with performance comparisons between chemometrics and deep learning models. Furthermore, the role of calibration transfer and transfer learning is discussed in improving model generalization across instruments and crop varieties. With continuous advancements in spectral …
Preparation Of Gleditsia Sinensis Polysaccharide Microemulsion And Their Hydrophobic Interactions With Quercetin,
2026
School of Ethnic-Minority Medicine , Guizhou Minzu University , Guiyang , Guizhou 550025 , China
Preparation Of Gleditsia Sinensis Polysaccharide Microemulsion And Their Hydrophobic Interactions With Quercetin, Xu Chenrui, Yao Qiuping, Deng Shenghui
Food and Machinery
[Objective] To investigate the formulation process of Gleditsia sinensis polysaccharide microemulsion and the hydrophobic interactions between the microemulsion and quercetin. [Methods] A pseudo -ternary phase diagram was drawn through compatibility experiments to optimize the formulation of the G.sinensis polysaccharide microemulsion. Based on the pyrene fluorescence probe technique, the effect of quercetin concentration on the I 1/I3 value in the microemulsion was examined to explore the hydrophobic and polar interactions between quercetin and the carrier in the G.sinensis polysaccharide microemulsion system. [Results] The prepared G.sinensis polysaccharide microemulsion was of the oil -in-water (O/W type ). The optimal formulation consisted of 35.4% …
Screening And Identification Of A Vibrio Parahaemolyticus -Antagonistic Fusion Weissella Confusa Y10-1 And Evaluation Of Its Bacteriostatic Activity,
2026
School of Marine Sciences and Biotechnology , Guangxi Minzu University , Nanning , Guangxi 530006 , China;Guangxi Key Laboratory of Polysaccharide Materials and Modification , Nanning , Guangxi 530006 , China
Screening And Identification Of A Vibrio Parahaemolyticus -Antagonistic Fusion Weissella Confusa Y10-1 And Evaluation Of Its Bacteriostatic Activity, Yuan Baolong, Yi Han, Shen Naikun, Liang Ying, Tang Jiahao, Zhang Hongyan, Zhang Bin
Food and Machinery
[Objective] To isolate and screen lactic acid bacteria from the intestinal tract of marine fish with inhibitory activity against Vibrio parahaemolyticus and to investigate their antibacterial activity. [Methods] Using V.parahaemolyticus as the indicator bacterium, preliminary antibacterial screening was performed. The strain was identified through morphological, physiological, and biochemical characteristics as well as 16S rRNA gene sequence analysis. The antibacterial spectrum of the strain was determined, and the antibacterial stability, antibacterial mechanisms, and minimum inhibitory concentration (MIC ) of its cell -free supernatant (CFS ) were analyzed. [Results] A strain, Y10-1, showing strong antagonistic activity against V.parahaemolyticus was screened and identified …
Effects Of Microwave Decocting On Release Law Of Flavor Substances In Cod Soup,
2026
College of Health Management , Shanxi Technology and Business University , Taiyuan , Shanxi 030000 , China
Effects Of Microwave Decocting On Release Law Of Flavor Substances In Cod Soup, Zhang Chaomin, Li Xinxi, Feng Jianhui, Xu Yongxia
Food and Machinery
[Objective] To prepare cod soup using cod as the main raw material by microwave heating, with traditional boiling as the control, and to compare and analyze the effects of microwave decocting on the release law of flavor substances in cod soup. [Methods] Cod soup was processed at different durations (15,30,45, and 60 min ), followed by sensory evaluation. The changes in the contents of trichloroacetic acid (TCA )-soluble peptides, amino acid nitrogen, flavor nucleotides, organic acids, inorganic salt ions, and free amino acids in the soup were analyzed. [Results] The contents of TCA -soluble peptides, amino acid nitrogen, flavor nucleotides, …
Differential Analysis Of Volatile Components Between The Flesh And Peel Of Poria Cocos Based On Dynamic Headspace-Gc-Ms,
2026
College of Landscape and Horticulture , Wuhu Vocational and Technical University , Wuhu , Anhui 241000 , China
Differential Analysis Of Volatile Components Between The Flesh And Peel Of Poria Cocos Based On Dynamic Headspace-Gc-Ms, Meng Xue, Xu Hui, Li Huixin, Cheng Chuanyun
Food and Machinery
[Objective] To compare the differences in volatile components between Poria cocos flesh and peel using dynamic headspace -gas chromatography -mass spectrometry (GC-MS). [Methods] Fresh P.cocos was used as the test sample. Volatile components were enriched by dynamic headspace adsorption, and the differences in volatile components between the flesh and peel were analyzed by GC -MS. Principal component analysis and cluster analysis were used to identify the main active components responsible for these differences. [Results] A total of 110 volatile compounds were detected from the peel and flesh of P.cocos, including 27 unique components in the flesh and 28 unique components …
Preparation And Certification Of Matrix Reference Material For Zearalenone In Whole Wheat Flour,
2026
Academy of National Food and Strategic Reserves Administration , Beijing 100037 , China
Preparation And Certification Of Matrix Reference Material For Zearalenone In Whole Wheat Flour, Zhang Bing, Ye Jin, Li Peng, Wu Yu, Li Li, Dong Zemin, Wan Wengen, Wang Songxue
Food and Machinery
[Objective] To expand the varieties of matrix reference materials, improve the concentration levels of quantitative values, and meet the needs of market detection and scientific research, a matrix reference material for the compositional analysis of zearalenone (ZEN ) in whole wheat flour was developed. [Methods] Naturally contaminated wheat was used as the raw material, and the matrix reference material was prepared through cleaning, milling, and homogenization processes. It was vacuum -packed in aluminum foil pouches and sterilized by irradiation. The effects of grinding particle size and mixing time on the homogeneity of ZEN were investigated. Value assignment was conducted using …
Measurement Uncertainty Assessment For Total Aerobic Bacterial Count And Coliforms In Cooked Foods According To Rb/T 228,
2026
Technology Center of Nanchang Customs District , Nanchang , Jiangxi 330038 , China
Measurement Uncertainty Assessment For Total Aerobic Bacterial Count And Coliforms In Cooked Foods According To Rb/T 228, Liu Weiping, Wan Jianchun, Han Ying, Jiang Pengfei, Li Shixiang
Food and Machinery
[Objective] To evaluate the measurement uncertainty in the determination of total plate count and coliform bacteria in cooked foods, thereby improving the accuracy of test results. [Methods] The plate counting methods specified in GB 4789.2—2022 and GB 4789.3—2025 were employed to detect 18 cooked food samples under two conditions (A and B ). The combined standard uncertainty (uc(y)) and expanded uncertainty (U=2×uc(y)) were calculated in accordance with RB/T 228—2023. [Results] Based on intralaboratory reproducibility, the uc(y) for total plate count determination was 0.030 3 (U=0.060 6), and that for coliform bacteria determination was 0.179 7 (U=0.359 7). When all uncertainty …
Magnetic Surface Molecularly Imprinted Polymers For The Extraction And Analysis Of Tetracycline Residues From Fish Meat,
2026
School of Pharmacy , Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China
Magnetic Surface Molecularly Imprinted Polymers For The Extraction And Analysis Of Tetracycline Residues From Fish Meat, Ye Run, Zhao Lei, Li Yuanxin, Cai Jing, Sun Wei, Chen Qiong, Zhang Wenqian
Food and Machinery
[Objective] This study aims to prepare magnetic surface molecularly imprinted polymers (MMIPs ) via a sol -gel method using tetracycline (TC) as the template molecule, and to combine them with spectrophotometry for the enrichment and detection of TC residues in fish meat. [Methods] Activated carbon (LAC ) is prepared from Magnolia grandiflora seeds using 60% (w/w) phosphoric acid solution as the activator. Magnetic activated carbon (MLAC ) is then obtained by co -precipitation -based magnetization of LAC. Using MLAC as the carrier and TC as the template molecule, MMIPs are synthesized, and their adsorption performance toward TC is investigated. The …
Geographical Origin Tracing Of Soybeans Using Electronic Tongue And Electronic Eye Combined With Multi-Level Information Fusion Based On Informer-Swin Transformer,
2026
School of Computer Science and Technology , Shandong University of Technology , Zibo , Shandong 255049 , China
Geographical Origin Tracing Of Soybeans Using Electronic Tongue And Electronic Eye Combined With Multi-Level Information Fusion Based On Informer-Swin Transformer, Li Xin, Wang Zhiqiang, Han Tianrui, Xu Suchao
Food and Machinery
[Objective] To achieve rapid traceability detection of soybeans from different geographical origins. [Methods] A novel method for rapid soybean origin traceability is proposed based on the fusion of information from electronic tongue and electronic eye. The electronic tongue and electronic eye are used to collect taste fingerprint and visual image information, respectively, from soybeans of different origins. To address the differences between the temporal sequence features of electronic tongue signals and the spatial image features of electronic eye data, Informer and Swin Transformer are respectively employed to extract key features from the two types of data. A dual -modal feature …
Rapid Detection Of Tomato Nutritional Components Based On Nirs And Pso-Lightgbm,
2026
Henan Polytechnic , Zhengzhou , Henan 450046 , China
Rapid Detection Of Tomato Nutritional Components Based On Nirs And Pso-Lightgbm, Shi Lichun, Wang Songwei, Wang Zhizhong
Food and Machinery
[Objective] To achieve rapid, non -destructive, and high -precision detection of six nutritional components in tomatoes, including dry matter, soluble sugar, total acid, vitamin C, soluble solids, and lycopene. [Methods] A tomato nutritional component detection model based on near -infrared spectroscopy (NIRS ) combined with light gradient boosting machine (LightGBM ) optimized using the particle swarm optimization (PSO ) algorithm (PSO -LightGBM ) was proposed. Using the six nutritional components as detection indicators, near -infrared spectral data (scanning range:400~2 500 nm) were collected from 471 tomato samples. Seven preprocessing methods were compared, and the optimal combination of standard normal variate …
A Non-Destructive Appearance Quality Detection Method For Primary-Processed Crayfish Based On Improved Yolov 11,
2026
School of Electrical and Electronic Engineering , Hubei University of Technology , Wuhan , Hubei 430070 , China
A Non-Destructive Appearance Quality Detection Method For Primary-Processed Crayfish Based On Improved Yolov 11, Wang Xujia, Wang Shuqing, Hu Haoyu
Food and Machinery
[Objective] To achieve rapid and non -destructive online detection of the appearance quality of crayfish during primary processing and to improve detection accuracy and real -time performance in complex scenarios. [Methods] A dataset for crayfish appearance quality is constructed for complex scenarios on primary -processing production lines, and a crayfish appearance quality detection algorithm YOLO -CQ based on YOLOv 11n is proposed. DualConv is introduced to improve the C 3k2 module, enhancing the model's feature extraction capability while optimizing the allocation of computational resources. Deformable attention (DAT ) is integrated into the C 2PSA module, enabling the model to adaptively …
Design And Experimental Study On Drying Performance Of A Belt-Type Gas Jet Impingement Dryer,
2026
College of Bioscience and Engineering , Hebei University of Economics and Business , Shijiazhuang , Hebei 050061 , China
Design And Experimental Study On Drying Performance Of A Belt-Type Gas Jet Impingement Dryer, Liu Xinhan, Ju Haoyu, Zhang Weipeng, Geng Yahui, Miao Huan, Hou Liyuan
Food and Machinery
[Objective] To address the issues of uneven product quality, limited loading capacity, and the inability to achieve continuous drying in existing gas jet impingement dryers, a novel belt -type gas jet impingement dryer is designed to enhance the practicality and drying performance of the equipment. [Methods] The belt -type gas jet impingement dryer mainly consists of an airflow distribution chamber, a drying chamber, a centrifugal fan, a temperature control system, and a transmission system. The conveyor belt speed, airflow temperature, and air velocity can be adjusted according to the different materials. Simulations are conducted using Fluent software for airflow distribution …
Effects And Mechanisms Of Electrostatic Field-Assisted Temperature Rising On Inhibiting Color Browning Of Modified Atmosphere-Packaged Lamb Ribs During 10 ℃ Storage,
2026
Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou , Fujian 350003 , China;Fujian Provincial Key Laboratory of Agricultural Products (Food ) Processing , Fuzhou , Fujian 350003 , China
Effects And Mechanisms Of Electrostatic Field-Assisted Temperature Rising On Inhibiting Color Browning Of Modified Atmosphere-Packaged Lamb Ribs During 10 ℃ Storage, Huang Zhiji, Wang Rong, Chen Bingyan, Zhu Lewei, Li Xinwei, Lin Yiqin, Lin Lijuan, Liu Yun, Lin Xiaozi, Li Weixin
Food and Machinery
[Objective] To address the problem of browning and oxidation in meat products processed from frozen lamb during shelf life. [Methods] Frozen sliced lamb ribs during temperature elevation were treated with an electrostatic field and then packaged using modified atmosphere packaging with different gas compositions. The samples were stored at 10 ℃ after packaging, and meat color, total viable count, oxidation level, and antioxidant enzyme activity were measured at 0,48,72, and 96 h of storage. [Results] After treatment with a 25 kV electrostatic field for 30 min, samples packaged under high -oxygen conditions (70% O2+30% CO2, EO group ) showed significantly …
Preparation And Performance Characterization Of An Anthocyanin-Based Intelligent Indicating Composite Film For Monitoring The Freshness Of Fish Meat,
2026
School of Food and Pharmaceutical Engineering , Suihua University , Suihua , Heilongjiang 152061 , China
Preparation And Performance Characterization Of An Anthocyanin-Based Intelligent Indicating Composite Film For Monitoring The Freshness Of Fish Meat, Zhang Jinfeng, Wang Guanghui, Wang Peng, Chai Yunlei, Gao Zhen
Food and Machinery
[Objective] To develop an anthocyanin -based intelligent film that can rapidly respond to freshness of fish meat and has a certain degree of antibacterial properties. [Methods] Zein (ZH) and chitosan (CS) are used as the film -forming matrix, anthocyanin as the indicator, glycerol as the enhancer, and nisin as the antibacterial additive to prepare the anthocyanin -based intelligent film. With tensile strength (TS) and carbon dioxide transmittance as indicators, three factors -CS/ZH blending ratio, glycerol addition amount, and volume of coating, are selected for single -factor experiments. On the basis of the single -factor experiments, a response surface experiment is …
Analysis And Evaluation Of Nutritional And Flavor Components Of Three Economic Shellfish,
2026
Marine Science Research Institute of Shandong Province , Qingdao , Shandong 266104 , China;Qingdao Aquatic Organisms Quality Evaluation and Utilization Engineering Research Center , Qingdao , Shandong 266104 , China
Analysis And Evaluation Of Nutritional And Flavor Components Of Three Economic Shellfish, Li Hongyan, Liu Zhenlu, Liu Tianhong, Wang Ying, Zhang Shuaizhong, Zhang Tong, Sun Yikang
Food and Machinery
[Objective] To analyze and evaluate the nutritional and flavor components of three shellfish species, namely Ostrea rivularis, Meretrix meretrix, and Scapharca subcrenata, naturally growing by seabed seeding along the Binzhou coast. [Methods] The conventional nutritional components, amino acids, fatty acids, major mineral elements, bioactive substances, free amino acids, nucleotides, quaternary ammonium compounds, organic acids, and volatile flavor compounds of the three shellfish species were analyzed, and their nutritional quality was evaluated. [Results] O.rivularis, M.meretrix, and S.subcrenata all exhibited high protein, low fat, and high ash contents, and were rich in glycogen and taurine. Among them, O.rivularis and M.meretrix had higher …
Ultrasound-Microwave-Assisted Aqueous Two-Phase Extraction Process Optimization And In Vitro Activity Of Flavonoids From Nongxiangxing Baijiu Zaopei,
2026
School of Food Science and Chemical Engineering , Shaoyang University , Shaoyang , Hunan 422000 , China;Hunan Provincial Higher Education Key Laboratory of New Technology and Application for Ecological Baijiu Production , Shaoyang , Hunan 422000 , China
Ultrasound-Microwave-Assisted Aqueous Two-Phase Extraction Process Optimization And In Vitro Activity Of Flavonoids From Nongxiangxing Baijiu Zaopei, Qian Yuefei, Wang Feng, Wang Yuhong, Long Tingyu, Zhang Yuxuan
Food and Machinery
[Objective] To shorten the extraction time and increase the extraction yield of flavonoids from Nongxiangxing Baijiu Zaopei, and to identify the components and clarify the effectiveness of these flavonoids. [Methods] Nongxiangxing Baijiu Zaopei is used as the raw material and treated by the ultrasound -microwave -assisted aqueous two -phase extraction. With the total flavonoid extraction yield as the indicator, the extraction process is optimized by a response surface experiment. Then, the composition of the flavonoids from Zaopei is identified by ultra -high performance liquid chromatography -triple quadrupole tandem mass spectrometry (UPLC -QQQ -MS). Additionally, their effects on antioxidant reagents, α-amylase, …
Process Optimization For Mixed Lactic Acid Bacteria Fermentation Of Xinjiang Thompson Seedless Grape Leaves And Antioxidant Activity Evaluation Of Fermentation Broth,
2026
School of Life Sciences , Xinjiang Normal University , Urumqi , Xinjiang 830017 , China
Process Optimization For Mixed Lactic Acid Bacteria Fermentation Of Xinjiang Thompson Seedless Grape Leaves And Antioxidant Activity Evaluation Of Fermentation Broth, Abula Kaidiriya, Rahman Nurgul, Wang Xiaoyi, Zhu Xiaoying, Chen Jianling
Food and Machinery
[Objective] To optimize the fermentation process of mixed lactic acid bacteria for grape leaves and to improve their antioxidant activity. [Methods] Using Lacticaseibacillus paracasei TM -27, Lactobacillus brevis KM -6, and Lactobacillus plantarum NG -120 as test strains, the optimal mixed strain ratio is selected by measuring pH, viable bacteria count, DPPH, ABTS+, and hydroxyl free radical scavenging rates, iron -reducing capacity, total polyphenol content, and total flavonoid content. Furthermore, key fermentation process parameters are optimized via single -factor experiments combined with response surface methodology. [Results] The optimal fermentation conditions of mixed lactic acid bacteria are as follows:the volume ratio …
Preparation And In Vitro Antioxidant Activity Of Dendrobium Officinale Flower Anthocyanin-Loaded Multivesicular Liposomes,
2026
College of Food Science and Technology , Yunnan Agricultural University , Kunming , Yunnan 650201 , China
Preparation And In Vitro Antioxidant Activity Of Dendrobium Officinale Flower Anthocyanin-Loaded Multivesicular Liposomes, Peng Kangyuan, Zhang Cunzhi, Huang Huawen, Zhang Rong, Wu Yamei, Yuan Wenjuan
Food and Machinery
[Objective] To investigate anthocyanin -loaded multivesicular liposome preparation using Dendrobium officinale flower as the raw material, aiming to enhance the antioxidant capacity of anthocyanins. [Methods] The optimal extraction process for D.officinale flower anthocyanins is determined using single -factor experiments combined with response surface methodology. Then, the obtained anthocyanins are incorporated into multivesicular liposomes via the double emulsion method. The antioxidant activity of the resulting anthocyanin multivesicular liposomes is evaluated through DPPH, ABTS, and hydroxyl free radical, alongside ferric reducing antioxidant power (FRAP ) assays. [Results] The optimized extraction conditions for anthocyanins are as follows:an extraction time of 3.2 h, an …
