Screening And Identification Of Two Strains Of Β-Glucosidase Producing Symbiotic Fungi In Martianus Dermestoides And The Mechanism Of Combined Transformation Of Ginsenoside,
2023
Agricultural College of Yanbian University, Yanji, Jilin 133000 , China
Screening And Identification Of Two Strains Of Β-Glucosidase Producing Symbiotic Fungi In Martianus Dermestoides And The Mechanism Of Combined Transformation Of Ginsenoside, Liu Fang, Yan-Cheng Wang, Wen-Xiu Ji, Wei-Wei Dong
Food and Machinery
Two strains of fungi producing β-glucosidase were screened and identified from Martianus dermestoides. The conversion of rare ginsenosides and fermentation quality were improved by combined fermentation of the two strains. The dynamic fermentation process was studied, and the mechanism of ginsenoside transformation was clarified. Screening was performed by MRS (aesculin, ferric citrate) medium. Two fungi producing β-glucosidase were identified by 18S rRNA gene amplification. The strains were fermented with total ginsenoside, the fermentation products were analyzed by LC-MS/MS. Two fungi producing β-glucosidase were identified as genus Chaetomium and Aspergillus respectively. The fermentation products of WY1 reacted with total …
Effects Of Different Wheat Flour Quality Characteristics On Steamed Bread Quality,
2023
Department of Agriculture, Hetao College, Bayannur, Inner Mongolia 015000 , China
Effects Of Different Wheat Flour Quality Characteristics On Steamed Bread Quality, Ya-Ping Yong, Cui-Xia Gao, Yan-Ru Wang, Yun-Ling Li, Xiao-Bing Zhu, Jing Su
Food and Machinery
With fourteen kinds of Hetao wheat flour as the research object, the effects of wheat flour quality indexes, stretching indexes and alveograph indexs on steamed bread quality indexes were analyzed by principal component analysis and clustering analysis. The results showed that wet gluten and protein were positively correlated with the elasticity and resilience of steamed bread, and the correlation coefficients were 0.822, 0.791, 0.643 and 0.752, respectively. The alveograph index P value, W value and Ie value were significantly positively correlated with the specific volume of steamed bread (the correlation coefficient was 0.768 and 0.709). The contribution rate of variance …
An Uhplc-Ms/Ms Method For Rapid Analysis Of Tea For The Potential Presence Of Illegally Added Flavorings,
2023
Guangzhou Inspection and Testing Certification Group Company Limited, Guangzhou, Guangdong 511447 , China ；National Quality Testing Center for Processed Food ﹝Guangdong﹞, Guangzhou, Guangdong 511447 , China
An Uhplc-Ms/Ms Method For Rapid Analysis Of Tea For The Potential Presence Of Illegally Added Flavorings, Zhi-Sen Liang, Yu-Zhen Chen, Lang-Jun Zhou
Food and Machinery
A qualitative and quantitative method for simultaneous detection of 7 potential presence of illegally-added flavorings, including trans-anethole, coumarin, estragole, lawsone, methyleugenol, pulegone and trans-cinnamaldehyde in tea samples. Tea samples were extracted with acetonitrile-water served as a mixed solvent, subjected to whirlpool oscillation and then diluted properly. After that, anhydrous sodium sulfate, primary secondary amine (PSA) and octadecylsiyl silica gel (C18) were added to the solvent for purification. The centrifugation, the supernatant was filtered over a membrane and separated on a Kinetex C18 column. These 7 target compounds were determined by UHPLC-MS/MS in MRM mode, and quantified utilizing …
Construction Of Public Food Safety Trust Mechanism In The Context Of Information Asymmetry,
2023
Xinjiang Vocational and Technical College of Construction, Urumchi, Xinjiang 830054 , China
Construction Of Public Food Safety Trust Mechanism In The Context Of Information Asymmetry, Qing-Jie Meng
Food and Machinery
One of the important reasons for the current lack of trust in food safety among the public is the information asymmetry existing in the relevant core stakeholders. The primary prerequisite for building public trust mechanism of food safety is to clarify the rights and obligations of the stakeholders of the judiciary, government, enterprises and the public based on the background of information asymmetry. Based on an overview of the basic theories of public food management, this study discussed the main dilemmas that the current public food safety trust mechanism is difficult to form, and points out the main scopes and …
Control System Of Rice Whitening Unit Based On Bp-Pid Controller Optimized By Pso Algorithm,
2023
School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023 , China
Control System Of Rice Whitening Unit Based On Bp-Pid Controller Optimized By Pso Algorithm, Qiang Li, Jin Zhou, Yong-Lin Zhang, Shao-Yun Song
Food and Machinery
Aiming at the problems of poor flow stability among the current rice whitening unit, low single machine efficiency, unbalanced whitening or excessive broken rice caused by overmilling, a rice whitening unit control system based on particle swarm optimization (PSO) optimized BP-PID control was proposed. Using the multi-machine collaborative optimization technology, the flow balance control by adjusting the ratio of the rice bran-removing powder and the matching operating parameters of the online rice whitening machine. The parameters of the PID controller was trained through the BP neural network, a mathematical model for the regulation of the rice whitening unit was established, …
An Improved Of Time Span Of Returning Moisture For Stem Soaking Machine,
2023
Guangxi Zhongyan Industrial Co., Ltd., Liuzhou, Guangxi 545005 , China
An Improved Of Time Span Of Returning Moisture For Stem Soaking Machine, Jin-Ling Kang, Sheng Cui, Wen-Zhen Huang, Liu-Jing Xie, Lin-Tao Tang, Qi-Xue Zhong
Food and Machinery
Aiming at the problem that the current time span of stem soaking machine can not meet the demand of the time span of stem returning from different raw materials, the design of the existing stem soaking machine was improved. The drainage opening is set at the feed end and the middle part of the transition trough respectively, and then the drainage opening and closing is controlled through the flap door and the cylinder, so as to adjust the moisture return time of the tobacco stalk. Under the premise of other parameter setting being unchanged, the improved stalk dipper's time span …
Effect Of Refrigerated Storage On Nutritional Composition And Volatile Substances Of Yak Yogurt,
2023
Academy of Animal and Veterinary Sciences, Qinghai University, Xining, Qinghai 810016 ,China
Effect Of Refrigerated Storage On Nutritional Composition And Volatile Substances Of Yak Yogurt, Sheng-Sheng Li, Shu-Jie Liu
Food and Machinery
The purpose of this study was to investigate the nutritional composition and volatile substances changes of yak yogurt under refrigeration storage. The nutritional composition and volatile substance were measured by amino acid analysis, fatty acid methyl ester method and gas chromatography-mass spectrometry. The results showed that yak yogurt had no significant difference on the contents of protein, fat, lactose and water content (P＞0.05) under refrigeration storage. The total amino acid and flavour amino acid of yak yogurt significant increased after 7 d refrigeration storage (P＜0.05), and the increased rate were 12.96% and 8.51%, respectively; the amino acids score of yak …
Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Oyster Oligopeptides,
2023
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province,Ningbo, Zhejiang 315832 , China ；China National Research Institute of Food and FermentationIndustries Co., Ltd., Beijing 100015 , China ；Beijing Engineering Research Center of Protein andFunctional Peptides, Beijing 100015 , China
Effect Of Simulated Gastrointestinal Digestion In Vitro On The Antioxidant Activity Of Oyster Oligopeptides, Yong Ma, Li-Hui Gao, Xiao-Wen Feng, Rui-Zeng Gu, Tao Han, Wen-Ying Liu
Food and Machinery
Oyster oligopeptides were prepared by enzymolysis from shelled oyster meat. The molecular weight distribution, DPPH radical scavenging capacity, hydroxyl free radical (·OH) scavenging capacity, ABTS free radical scavenging capacity and oxygen radical absorption capacity (ORAC) of oyster oligopeptides were compared before and after digestion in vitro. The changes of antioxidant activity of the oligopeptides after digestion in simulated stomach and intestine were explored. The experimental results showed that the relative molecular weight of oyster oligopeptides was mainly under 1 000 Da, and the average molecular weight of pepsin and trypsin decreased by no more than 8.2%; after pepsin and trypsin …
Study On The Hypoglycemic Effect Of Dandelion Extract On Type 2 Diabetic Rats,
2023
Department of Traditional Chinese Medicine, School of Medicine, Yanbian University, Yanji, Jilin 133000 , China
Study On The Hypoglycemic Effect Of Dandelion Extract On Type 2 Diabetic Rats, Shuang Yan, Guang-Yao Li, Cong-Shu Dai, Hao-Zhen Cui, Zhen-Yu Liu, Chang-Qing Lin
Food and Machinery
Objective: To study the hypoglycemic effect of dandelion extract on type 2 diabetes (T2DM) rats. Methods: High-fat and high-sugar feed and streptozotocin (STZ) were used to establish type 2 diabetic rat model. The blank normal group, model group, dandelion high-dose group (400 mg/kg) and dandelion low-dose group (200 mg/kg) were set up in the experiment, positive group (150 mg/kg). Fasting blood glucose (FBG), glucose tolerance level (OGTT), insulin resistance (FINS) and insulin sensitivity (HOMA-IR) were measured in T2DM rats, and TC, TG, ALT, AST, SOD, GSH, CAT, MDA related indicators were measured. Results: Compared with the model group, the FBG, …
Effect Of Roasting Process On The Quality Of Tea Used In Green-Tea Beverages,
2023
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
Effect Of Roasting Process On The Quality Of Tea Used In Green-Tea Beverages, Bin-Zhang Huang, Xiao-Rong Lin, Zhong-Zheng Chen, Yuan-Yuan Zhang, Xiao-Hui Liu, Long-Xin Luo, Bin Li
Food and Machinery
To explore the effects of the roasting process on the quality of green tea used as raw materials in the industrial production of green tea beverages and to optimize the roasting process, steamed green tea was roasted using a roaster and an oven, respectively. Effects of roasting temperature, roasting time, and the dosage of additional water on the sensory quality, contents of major chemical components, and the composition of volatile components of green tea were analyzed. The roasting process of green tea using roaster and oven was optimized using the orthogonal experiment. The results showed that the odor of grass …
Study On Nutritional Analysis And Hydrolysis Process Optimization Of Porcine Hemoglobin And Preparation Of Metal Chelating Peptides,
2023
College of Food Engineering, Anhui University of Science and Technology, Chuzhou, Anhui 239000 , China
Study On Nutritional Analysis And Hydrolysis Process Optimization Of Porcine Hemoglobin And Preparation Of Metal Chelating Peptides, Zi-Yi Sun, Jian-Ting Yang, Ning-Ning Xie, Fu-Sheng Zhang
Food and Machinery
Taking the porcine haemoglobin as raw material, the basic nutritional indicators and the amino acid composition were detected. Using the hydrolysis degree as the index, the effects of reaction pH, hydrolysis temperature and reaction time were examined. On the basis of single factor experiment, Box-Behnken central composite design was utilized to optimize the hydrolysis process and preparation of metal chelating peptides. Results showed that the porcine haemoglobin has excellent nutritional characteristics and is rich in various amino acids. Moreover,the optimized processing were as followed: pH of 10.69, hydrolysis temperature of 48.50 ℃, hydrolysis time of 6.76 h, substrate concentration of …
Optimization Of The Boiling Granulation Process Of Lilium Brownii,
2023
School of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang, Hunan 422000 , China
Optimization Of The Boiling Granulation Process Of Lilium Brownii, Le-Bin Yin, Le-Le Li, Xiao-Ke Jin, Ping He, Cong Liao, Dan Liu, Ai-Lian Yang
Food and Machinery
An instant powder was prepared by using Lilium brow-nii as main raw materials, and huaishan, lotus seeds, barley and red dates as auxiliary materials. Based on the single factor test, the ratio of raw and auxiliary materials, fan frequency, inlet air temperature and peristaltic pump speed were used as influencing factors, product yield and dissolution rate were indicators, and a response surface method was used to optimize the boiling granulation process of Lilium brownii powder. The results showed that the optimal granulation process of response surface were: ratio of raw and auxiliary of 6∶1, the peristaltic pump speed of 5 …
Optimization Of Fermentation Agent For Dry Mustard,
2023
College of Food Technology, Hunan Agricultural University, Changsha, Hunan 410128 , China
Optimization Of Fermentation Agent For Dry Mustard, Wen-Qing Li, Feng-Lian Luo, Quan Qing, Yi-Lin Jiang
Food and Machinery
The fermentation characteristics of Lactic acid bacteria strains like Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were researched respectively. According to the growth situation, acid-producing ability, salt resistance, temperature tolerance and adaptability to different pH value of strains, the Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were all could be used as mustard’s fermentation strains. In the mixed strains proportioning optimization experiment, the ferment effect of Leuconostoc mesenteroides∶Lactobacillus plantarum∶Pediococcus pentosaceus = 2∶3∶2 which was the best, the total acid content of the fermented product was 1.07%, the amino acid nitrogen content was 0.16%, the volatile ester content was 2.48 g/kg, …
Progress On Phytochemicals And Antimicrobial Mechanism Of Cranberry,
2023
Guangdong Wenbang Biological Technology Co., Ltd., Zhaoqing, Guangdong 526060 , China
Progress On Phytochemicals And Antimicrobial Mechanism Of Cranberry, Xiao-Han Liu, Yuan-Liang Wang
Food and Machinery
This review summarizes recent studies on the composition and efficacy of phytochemicals contained in cranberry and describes their antimicrobial effects on uropathogenic Escherichia coli, Helicobacter pylori, oral bacteria, and most food-borne pathogens and the mechanism.
Research Progress Of Preparation Methods And Application Of Nano-Liposomes In Food Industry,
2023
School of Life Sciences, Yangtze University, Jingzhou, Hubei 434025 , China
Research Progress Of Preparation Methods And Application Of Nano-Liposomes In Food Industry, Qian Wang, Bao-Miao Ding
Food and Machinery
In this review, the types, structural properties, preparation methods and research progress of liposomes in food industry are summarized, and some problems are analyzed and discussed. Moreover, the development trend of nano-liposomes in the future is prospected.
Effect Of 4-Hydroxyphenylacetic Acid On M1 Macrophage Polarization And The Formation Of Macrophage-Derived Foam Cells,
2023
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
Effect Of 4-Hydroxyphenylacetic Acid On M1 Macrophage Polarization And The Formation Of Macrophage-Derived Foam Cells, Yu-Zhe Yang, Tong-Yun Li, Wu Li, Rui-Li Yang
Food and Machinery
The aim of the present study is to investigate the potential anti-atherogenic effect of 4-hydroxyphenylacetic acid (4-HPAA), a major microbiota-derived metabolite of polyphenols, on macrophagepolarization and the formation of macrophage derived-foam cells as well as the underlying molecular mechanisms. 4-HPAA treatment could-significantly decrease the secretion and mRNA levels of TNF-α, IL-6 and IL-1β of M1 macrophages induced by lipopolysaccharide (LPS) and interferon-γ (IFN-γ),indicating its ability to inhibit the polarization of macrophage cell into pro-inflammatory M1-typemacrophage. The results of oil red O staining revealedthat 4-HPAA significantly inhibited theaccumulation of lipid droplets in a dose-dependent manner compared with the model cells. …
Variation Analysis Of Conventional Chemical Component Content And Sensory Quality Among Different Sections Of Full Flavor,
2023
Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000 , China
Variation Analysis Of Conventional Chemical Component Content And Sensory Quality Among Different Sections Of Full Flavor, Yi-Qiong Ma, Chao Liu, Liang-Kun Cheng, Bao-Lin Wang, Qian Yao, Yue Li, Ting Cui, Wen-Chao Zheng, Xin-Ling Yang, Mao-Lin Liu
Food and Machinery
In order to provide evidence for cutting and processing of full flavor style flue-cured tobacco leaf in Henan full flavor style flue-cured tobacco leaves, C3F grade tobacco leaf samples in Pingdingshan were sliced into ten portions. In order to study the variation of conventional chemical component content and sensory quality of Henan full flavor style flue-cured tobacco leaves among different sections, using the method of principal component analysis and clustering analysis. The result showed that: the chemical component content of flue-cured tobacco presented otherness and regularity. The content of total nicotine, protein, ratio of nitrogen and nicotine, aroma quality, aroma …
Text Study On The Civil Infringement Of Food Safety And Perfecting The Approach,
2023
Hunan University of Arts and Science, Changde, Hunan 415000 , China
Text Study On The Civil Infringement Of Food Safety And Perfecting The Approach, Zhou-Lan Liu
Food and Machinery
Based on the investigation of the civil law of food safety and the food safety law, it was found that the current legislation of civil infringement of food safety was lack of special legislation on civil infringement of food safety. Moreover, the legal compensation of the injured consumers was not effectively guaranteed, and the cost of safeguarding the rights of civil infringement of food safety was too high, and the spiritual compensation was lack of scientific operational provisions needed attention. This review put forward some suggestions on the improvement and construction of the legislation system of civil tort of food …
Economic Analysis And Regulatory Research On False Publicity Of Health Food,
2023
Xinyang University, Xinyang, Henan 464000 , China
Economic Analysis And Regulatory Research On False Publicity Of Health Food, Yao-Zhong Liang, Yan-Bo Jiang
Food and Machinery
False propaganda lies in the use of "information asymmetry". Effective regulation of false propaganda not only needs to eliminate any possibility of the occurrence of prior information asymmetry from the source, but also needs to take effective legal means to deal with the moral hazard caused by subsequent information asymmetry. In this review, we sorted out the research results of the externality problem of false publicity and the existing legislation of relevant problems, and analyzed the causes of the externality of false publicity. The ways to solve the externality problem were explored, and the existing problems in China's current legislation …
Design Of Tension Control System Of Food Packaging Machine Based On Fuzzy Fractional-Order Pid,
2023
Xijing University, Xi’an, Shaanxi 710000 , China
Design Of Tension Control System Of Food Packaging Machine Based On Fuzzy Fractional-Order Pid, Ya-Nan Hu, Xin Li, Jiao-Fei Huo, Ming-Hui Li, Xiao-Juan Suo
Food and Machinery
Aiming at the problem that the film tension control system of food packaging machine has the characteristics of multi-interference, time-varying and non-linearity, and the traditional PID is difficult control, a fuzzy fractional PID film tension control system is designed. Using expert knowledge and mature experience, combined with fractional order control, the control rules of five parameters of fractional order PID are designed, and the on-line real-time tuning of fractional order PID parameters is realized, which improves the precision and stability of bag film tension control. With PLC and touch screen as the core and TIA protal as the development platform, …
