Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, 4031, Philippines
WellBeing International
University of Nebraska-Lincoln Extension
Characteristic Flavors And Key Metabolites Of Qula From Different Production Areas Of Xizang,
2026
Clinical Medical Research Center for Plateau Gastroenterological Disease of Xizang Autonomous Region , Xizang Minzu University , Xianyang , Shaanxi 712082 , China;School of Medicine , Xizang Minzu University , Xianyang , Shaanxi 712082 , China
Characteristic Flavors And Key Metabolites Of Qula From Different Production Areas Of Xizang, Xue Bei, Huang Qun, Wang Yang, Li Chuanting, Zhang Yidan, Hao Zhengyang
Food and Machinery
[Objective] To elucidate the regional differences and metabolic regulatory mechanisms of the flavor quality of Qula from different production areas of Xizang. [Methods] Qula from six production areas in Xizang, including Ali, Chamdo, Lhasa, Shigatse, Shannan, and Nagqu, were used as the research subjects. Multi -omics techniques, including electronic nose, gas chromatography -mass spectrometry (GC-MS), and liquid chromatography -mass spectrometry (LC-MS), were combined to systematically analyze the physicochemical quality, volatile flavor components, and differential metabolites of the samples. [Results] The fat content of Qula from the Ali production area was significantly higher than that from the other production areas, and …
Traceability Analysis Of Microbial Community In Fuyu-Flavor Daqu And Its Production Environment As Well As Raw And Auxiliary Materials,
2026
Jiugui Liquor Co ., Ltd., Jishou , Hunan 416000 , China
Traceability Analysis Of Microbial Community In Fuyu-Flavor Daqu And Its Production Environment As Well As Raw And Auxiliary Materials, Cao Mantang, Wang Yanfa, Liu Xiaoguang, Yu Bing, Zheng Xiaowei, Sun Yuting
Food and Machinery
[Objective] To explore the sources of the microbial community in Fuyu -flavor Daqu and to elucidate the key microorganisms in Daqu. [Methods] Fuyu -flavor Daqu was used as the research object, and high -throughput sequencing combined with microbial source -tracking techniques was employed to analyze the sources of microorganisms in Daqu. [Results] The microbial community structures of the Daqu crust and core were similar;however, there were substantial differences in their dominant taxa. Source -tracking results showed that bacteria on the Daqu crust were mainly derived from workers' hands (22.68%), the surface of koji -pressing machines (17.58%), the air around the …
Formation Rules Of Key Flavor Substances During Sauerkraut Fermentation And Their Correlation With Dominant Flora,
2026
Sichuan Technology and Business College , Dujiangyan , Sichuan 611830 , China
Formation Rules Of Key Flavor Substances During Sauerkraut Fermentation And Their Correlation With Dominant Flora, Tao Ruixiao, Wen Xueping
Food and Machinery
[Objective] To investigate the relationship between microbial succession and flavor formation during sauerkraut fermentation. [Methods] This study investigates the dynamic changes in physicochemical parameters, volatile flavor substances, and bacterial communities during 30 days of natural fermentation at 15 ℃. [Results] During natural fermentation, pH decreases from 5.85 to 3.70, reducing sugar decreases from 28.7 g/kg to 1.6 g/kg, and nitrite concentration exhibits an initial increase followed by a decrease. Simultaneously, the proportion of Firmicutes increases sharply from 16.8% to 98.7%, with Lactobacillus (95.8%) ultimately dominating. [Conclusion] Acidity and sugar consumption are the core environmental factors driving flavor formation during the …
Screening And Identification Of High-Yield Diacetyl Lactic Acid Bacteria And Optimization Of The Ultrasonic Pretreatment Process,
2026
College of Food Science & Technology , Hunan Agricultural University , Changsha , Hunan 410128 , China
Screening And Identification Of High-Yield Diacetyl Lactic Acid Bacteria And Optimization Of The Ultrasonic Pretreatment Process, Li Xinyi, Zhou Hui, Hu Shunhong, Sun Binrong, Tang Xia, Luo Jie, Fan Xiankang
Food and Machinery
[Objective] To selectively screen lactic acid bacteria with high diacetyl yield and explore the effect of low -frequency ultrasound treatment on their diacetyl synthesis capacity. [Methods] Using diacetyl yield as the indicator, high -yielding strains were selectively isolated from strains preserved in the laboratory. The strains were identified by 16S rDNA gene sequencing and Gram staining. The target strain was evaluated for safety, including antibiotic susceptibility, hemolytic activity, and biogenic amine production, and its probiotic potential was characterized based on free radical scavenging capacity and tolerance to simulated gastrointestinal conditions. The diacetyl synthesis capacity of the strain was improved by …
Extraction , Structural Characterization , And Rheological Properties Of Fish Scale Protein,
2026
College of Food Science and Engineering , Xinyang Agricultural and Forestry University , Xinyang , Henan 464000 , China;Key Laboratory of Health Food Development and Nutritional Regulation in Xinyang City , Xinyang , Henan 464000 , China
Extraction , Structural Characterization , And Rheological Properties Of Fish Scale Protein, Tu Jianqiu, Jia Lei, Jing Lixiang, Wang Qing, Yang Xiaocong, Li Jianfang
Food and Machinery
[Objective] To use Nanwan fish scales as raw materials for the extraction of fish scale protein by an ultrasonic -assisted alkaline method, thereby providing a theoretical basis for the high -value utilization of Nanwan fish by -products. [Methods] The extraction process of Nanwan fish scale protein was optimized through single -factor and orthogonal experiments. The structural characteristics of the protein were analyzed by infrared spectroscopy and scanning electron microscopy, and its rheological properties were determined using a rheometer. [Results] The optimal conditions for the preparation of Nanwan fish scale protein were an ultrasonic temperature of 50 ℃, ultrasonic time of …
Mass Transfer Kinetics And Quality Impact In Pickled Leaf Mustard Under Low-Salt Pretreatment,
2026
College of Food Science and Chemical Engineering , Shaoyang University , Shaoyang , Hunan 422000 , China;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control , Shaoyang , Hunan 422000 , China;Hunan Engineering Research Center of Green Processing and Equipment of Hunan-Style Food , Shaoyang , Hunan 422000 , China
Mass Transfer Kinetics And Quality Impact In Pickled Leaf Mustard Under Low-Salt Pretreatment, Huang Kun, Zhang Rui, Zhang Yin, Fang Zhongliang, Chen Hao, Zhao Dan
Food and Machinery
[Objective] To further control the quality of leaf mustard (Brassica juncea var. foliosa ) during low -salt brining pretreatment. [Methods] The effects of different low -salt concentrations (3%, 5%, and 8%) and brining durations (0~72 h) on mass transfer kinetics, total bacterial count, color, bitterness, texture, and water distribution during the brining process of leaf mustard were investigated. [Results] Increasing the salt concentration significantly intensified mass loss, water loss, and salt uptake in leaf mustard, and the increments increased with higher salt concentrations. Furthermore, the Peleg model accurately described the mass transfer kinetics during the low -salt brining pretreatment of …
Development And Application Of A Fluorescent Imidazoquinoline-Imprinted Photonic Crystal Dual-Mode Sensor,
2026
Department of Food Science and Engineering , Qilu University of Technology (Shandong Academy of Sciences ), Jinan , Shandong 250353 , China
Development And Application Of A Fluorescent Imidazoquinoline-Imprinted Photonic Crystal Dual-Mode Sensor, Sun Yanxu, Hao Huihui, Zhao Xiaolei, He Jinxing
Food and Machinery
[Objective] To achieve rapid detection of 2-amino -3-methylimidazo [4,5-f] quinoline (IQ) in food. [Methods] A novel IQ fluorescent molecularly imprinted photonic crystal sensor is fabricated using the photonic crystal molecularly imprinted polymer (PCMIP )@CdSe/ZnS fluorescent material. [Results] Scanning electron microscopy (SEM ) reveals that the fabricated material possesses a highly ordered, interconnected three -dimensional macroporous structure. Under optimal conditions, the sensor demonstrates robust quantitative detection performance toward IQ. Specifically, the fluorescence method exhibits a linearity of 0.500 to 250 μg/L, with a limit of detection (LOD ) of 0.300 μg/L. Concurrently, the photonic crystal -based reflection peak shift assay shows …
Construction Of An Aupt Bimetallic Nanozyme-Based Sers Sensing Platform For Sensitive Detection Of Thiamethoxam In Agricultural Products,
2026
College of Food Science and Engineering , Shandong Agricultural University , Tai'an, Shandong 271018 , China
Construction Of An Aupt Bimetallic Nanozyme-Based Sers Sensing Platform For Sensitive Detection Of Thiamethoxam In Agricultural Products, Xu Yongzheng, Yi Guanru, Xu Longhua
Food and Machinery
[Objective] To establish a surface -enhanced Raman scattering (SERS ) sensing method based on AuPt bimetallic nanozymes for the detection of thiamethoxam (TMX ) residues in agricultural products. [Methods] SiO2-supported AuPt bimetallic nanozymes were prepared using a reduction method. The excellent peroxidase -like activity of the nanozymes was utilized to catalyze the oxidation of 3,3', 5,5'-tetramethylbenzidine (TMB ) by H2O2 to generate oxidized TMB (ox-TMB ). The Raman signal of ox -TMB was enhanced by the localized surface plasmon resonance effect of the AuPt bimetallic nanostructure. Based on the inhibitory effect of TMX on acetylcholinesterase (AChE ) activity, the generation …
Effect Of Continuous Progressive Freeze Concentration On The Quality Of Concentrated Litchi Juice,
2026
State Key Laboratory of Food Science and Resources , Nanchang University , Nanchang , Jiangxi 330047 , China
Effect Of Continuous Progressive Freeze Concentration On The Quality Of Concentrated Litchi Juice, Zhong Hongji, Zhong Ruimin, Deng Zeyuan, Wang Jinhong, He Huijun
Food and Machinery
[Objective] Through multi -component comparative analysis, this study evaluates the effect of continuous progressive freeze concentration on the quality of concentrated Litchi juice and explores the feasibility of preparing high -quality litchi juice concentrate. [Methods] Freshly squeezed litchi juice is used as the raw material and subjected to two -stage freeze concentration using a pilot -scale continuous progressive freeze concentration equipment. Systematic comparisons are conducted on the changes in sensory attributes, rheological properties, sugar and acid composition, mineral elements, amino acids, physiologically active components, and volatile flavor compounds of litchi juice before and after concentration. [Results] The soluble solids content …
Processing Analysis And Experiment Of Monopterus Albus Bone Removal Machine Based On Recurdyn-Abaqus Co-Simulation,
2026
Agricultural Machinery Engineering Research and Design Institute , Hubei University of Technology , Wuhan , Hubei 430068 , China
Processing Analysis And Experiment Of Monopterus Albus Bone Removal Machine Based On Recurdyn-Abaqus Co-Simulation, Liu Mingyong, Wang Changqi, Xiang Xue, Wang Lei, Shen Yang, Li Ping
Food and Machinery
[Objective] To address the problems of heavy manual dependence, low efficiency, and poor bone removal quality in the existing Monopterus albus bone removal processing. [Methods] Simulation analysis and experimental research are carried out based on the previously designed bone removal machine and constitutive model of M.albus. Mechanical property parameters of M.albus bone and muscle tissues are obtained through mechanical tests. Subsequently, a third -order Ogden hyperelastic model for the muscle and a brittle fracture model for the spine are established. By coupling Recurdyn multi -body dynamics simulation software and Abaqus finite element analysis software, a simulation model of the M.albus …
Intelligent Optimization Method For Parallel Robot Boxed Yogurt Sorting Trajectory Based On Improved Mopso,
2026
Xinxiang University , Xinxiang , Henan 453003 , China
Intelligent Optimization Method For Parallel Robot Boxed Yogurt Sorting Trajectory Based On Improved Mopso, Wang Yun, Wang Xiaojie, Guo Xu
Food and Machinery
[Objective] To improve the operational efficiency, operational stability, and energy efficiency of food -sorting robots and achieve intelligent and precise optimization of sorting trajectories. [Methods] An intelligent trajectory optimization method for parallel -robot yogurt sorting was proposed by integrating multi -objective optimization with an improved multi -objective particle swarm optimization (MOPSO ) algorithm. A 3-5-3-5-3 segmented polynomial interpolation algorithm was used to construct the robot's joint motion trajectories, with the objectives of minimizing sorting time, total energy consumption of the robot, and mechanical impact. The MOPSO model was optimized by improving particle inertia weights, external archive update strategies, and crowding …
Fresh-Cut Processing Suitability Of Different Yam Cultivars,
2026
College of Food Science and Technology , Henan Agricultural University , Zhengzhou , Henan 450002 , China
Fresh-Cut Processing Suitability Of Different Yam Cultivars, Pang Lingyun, Jiao Yijing, Jia Yingying, Guo Shuihuan, Qu Shanshan, Zhan Lijuan
Food and Machinery
[Objective] To select the yam cultivars suitable for fresh -cut processing. [Methods] Five yam cultivars are selected as raw materials. Then, the following variation patterns are analyzed during storage:color difference, browning degree, weight loss rate, total phenol content, malondialdehyde content, polyphenol oxidase (PPO ) activity, and sensory quality. Based on the analysis, the core evaluation indicators are determined to select yam cultivars suitable for fresh -cut processing, while the weights of each indicator are determined through the analytic hierarchy process. Finally, the fresh -cut processing qualities of the five yam cultivars during storage are ranked using grey relational analysis. [Results] …
Heat Pump Drying Characteristics And Quality Evaluation Of Semi-Dried Xiantaoli Litchi Fruits,
2026
Agricultural Products Processing Research Institute , Chinese Academy of Tropical Agricultural Sciences , Zhanjiang , Guangdong 524001 , China;Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs , Zhanjiang , Guangdong 524001 , China
Heat Pump Drying Characteristics And Quality Evaluation Of Semi-Dried Xiantaoli Litchi Fruits, Liu Fei, Liu Shuping, Wang Xin, Peng Shaodan, Li Jihua, Zhou Wei
Food and Machinery
[Objective] To investigate the heat pump drying law of Xiantaoli litchi and the quality characteristics of semi -dried Xiantaoli litchi fruits under different moisture contents. [Methods] Heat pump drying treatment was applied to Xiantaoli litchi. Through the determination of key quality indicators and sensory evaluation, the comprehensive quality of semi -dried Xiantaoli litchi fruits with different moisture contents was compared. A sensory quality prediction model was established by stepwise regression analysis. [Results] The drying process of Xiantaoli litchi could be divided into two stages:an acceleration period and a deceleration period, with the maximum drying rate occurring at around 24 h. …
Effects Of Alkali Treatment On The Quality And Digestibility Of Soybean Textured Protein,
2026
School of Life and Health Sciences , Hubei University of Technology , Wuhan , Hubei 430068 , China
Effects Of Alkali Treatment On The Quality And Digestibility Of Soybean Textured Protein, Jin Jiaming, Wang Chao, Shen Zhicong, Guo Lu, Niu Zhiyong, Peng Mingye
Food and Machinery
[Objective] To investigate the effects of sodium carbonate addition levels on the quality and digestibility of soybean textured protein during extrusion expansion. [Methods] Soybean protein isolate is used as the raw material, and sodium carbonate is added at mass fractions of 0,0.25%, 0.50%, and 1.00% during extrusion expansion. Subsequently, the basic physicochemical properties, color characteristics, micro - and macro -morphology, intermolecular forces, and levels of carbonyl and sulfhydryl groups of the samples from different treatment groups are characterized. Additionally, the differences in the formation of high -temperature processing hazards and in vitro digestibility among the samples are comprehensively compared. [Results] …
Evaluation Of The Anti-Aging Effects Of Aqueous Extract From Dendrobium Officinale Leaves On Drosophila Melanogaster,
2026
Sanming University , Sanming , Fujian 365004 , China;Fujian Provincial Medical Plant Exploitation and Utilization Engineering Research Center , Sanming , Fujian 365004 , China
Evaluation Of The Anti-Aging Effects Of Aqueous Extract From Dendrobium Officinale Leaves On Drosophila Melanogaster, Li Shuting, Yang Lin, Huang Yan
Food and Machinery
[Objective] To investigate the in vivo anti-aging effects of the aqueous extract of Dendrobium officinale leaves and its potential mechanisms. [Methods] The contents of the main bioactive components, flavonoids and polysaccharides, in the aqueous extract of D.officinale leaves were determined. Using Drosophila melanogaster as a model, the effects of the aqueous extract on the lifespan, locomotor capacity, heat stress tolerance, and tolerance to H2O2-induced oxidative stress in D.melanogaster were evaluated, and the activities of total superoxide dismutase (T-SOD ), cytosolic Cu/Zn -superoxide dismutase 1 (SOD 1), mitochondrial Mn -superoxide dismutase 2 (SOD 2), and catalase (CAT ) were measured. [Results] …
Remodeling Of Gut Microbiota And The Regulatory Mechanisms Of The "Gut-Organ Axis" By Selenium-Enriched Active Components,
2026
School of Health Management , Shanxi Technology and Business University , Taiyuan , Shanxi 030006 , China
Remodeling Of Gut Microbiota And The Regulatory Mechanisms Of The "Gut-Organ Axis" By Selenium-Enriched Active Components, Wang Zhulin, Muhammad Tayyab Rashid
Food and Machinery
Selenium, an essential trace element for humans, plays a crucial role in maintaining redox balance and immune homeostasis. As safe and effective selenium supplements, selenium -enriched foods play an irreplaceable role in human metabolism and are essential for sustaining physiological homeostasis. The gut microbiota, a vast and complex microbial ecosystem, is regarded as a "super organ" within the human body, and its structural homeostasis and metabolic functions directly determine the nutritional and health status of the host. This article systematically reviews the major forms of selenium in selenium -enriched foods and their mechanisms of reshaping gut microbiota structure and regulating …
Preparation Process Optimization And Antioxidant Activity Evaluation Of Ampelopsis Grossedentata Fermentation Broth,
2026
School of Animal Science and Nutritional Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , China
Preparation Process Optimization And Antioxidant Activity Evaluation Of Ampelopsis Grossedentata Fermentation Broth, Huang Jia, Chai Jiayue, Zhao Yajun, Lei Qiu, Xu Jiahui, Li Shiyun
Food and Machinery
[Objective] To screen the microbial strains for fermentation of Ampelopsis grossedentata (vine tea ) and optimize the mixed -strain liquid -state fermentation process. [Methods] With the content of total flavonoids and dihydromyricetin in the fermentation broth as the primary indicators, the fermentation process is optimized through single -factor experiments combined with response surface methodology. The bioactivity of the fermentation broth produced under optimized conditions is evaluated by in vitro antioxidant assays. [Results] The optimal fermentation conditions for vine tea are as follows:a volume ratio of Lactobacillus plantarum RG11 to Bacillus subtilis KC7 at 2∶3, an inoculum amount of 10%, and …
Effect Of Flavonoid Extracts From Hawthorn Pomace On Quality And Antioxidant Properties Of Yogurt,
2026
School of Health Management , Shanxi Technology and Business University , Taiyuan , Shanxi 030006 , China
Effect Of Flavonoid Extracts From Hawthorn Pomace On Quality And Antioxidant Properties Of Yogurt, Duan Jinjiao, Li Ziyu
Food and Machinery
[Objective] To achieve high -value utilization of hawthorn pomace, a by -product of hawthorn processing, and to develop a novel functional yogurt with both nutritional and functional properties. [Methods] Flavonoid extracts from hawthorn pomace are used as a functional ingredient and added at ratios of 0%, 3%, 4%, 5%, 6%, and 7% to prepare yogurt. The sensory quality, physicochemical indicators (pH, acidity, color, water -holding capacity, fat, and total flavonoids ), antioxidant activity (DPPH free radical, ABTS+ free radical scavenging rate ), bacterial indicators, and texture characteristics of the fermented yogurt in the blank control group and the groups with …
Oil Extraction Process Optimization And Fatty Acid Analysis From Malania Oleifera Cake Residue,
2026
Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource , Kunming , Yunnan 650224 , China;Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities , Kunming , Yunnan 650224 , China;College of Biological and Food Engineering , Southwest Forestry University , Kunming , Yunnan 650224 , China
Oil Extraction Process Optimization And Fatty Acid Analysis From Malania Oleifera Cake Residue, Li Chongyun, He Tingyang, Wang Shujie, Wang Juan, Nie Jinggui
Food and Machinery
[Objective] To efficiently recover the oil from Malania oleifera cake residue after mechanical pressing by ultrasound -assisted solvent extraction. [Methods] The effects of solvent type, solid -to-liquid ratio, ultrasonic power, and extraction time on the oil yield are systematically investigated. Furthermore, the physicochemical properties and fatty acid composition of the extracted oil are analyzed. [Results] The optimal conditions for oil extraction are determined as follows:petroleum ether as the solvent, a solid -to-liquid ratio of 1∶25 (g/mL ), ultrasonic power of 250 W, and extraction time of 50 min, achieving a maximum oil yield of 34.30%. The extracted oil exhibits the …
Optimization Of Microwave-Assisted Enzymatic Extraction Of Total Flavonoids From Paeonia Suffruticosa Jinge Petals And Their Antioxidant Activity,
2026
College of Agriculture , Henan University of Science and Technology , Luoyang , Henan 471023 , China;College of Tree Peony , Henan University of Science and Technology , Luoyang , Henan 471023 , China
Optimization Of Microwave-Assisted Enzymatic Extraction Of Total Flavonoids From Paeonia Suffruticosa Jinge Petals And Their Antioxidant Activity, Lan Qingjie, Shao Yuru, Ma Haoang, Qiao Qi
Food and Machinery
[Objective] To explore the optimal microwave -assisted enzymatic extraction process of total flavonoids from Paeonia suffruticosa Jinge, and to evaluate their antioxidant activity. [Methods] Taking the extraction rate of total flavonoids from peony petals as the evaluation index, this study investigates the effects of enzyme dosage, hydrolysis time, solid -liquid ratio, hydrolysis temperature, and microwave power on total flavonoid extraction rate. Then, response surface methodology is incorporated to optimize the extraction process, followed by an antioxidant activity analysis. [Results] The optimum process parameters are as follows:a microwave power of 348 W, an enzyme addition of 1.7%, a solid -liquid ratio …
