Optimization On Freezing Concentration Of Aqueos Extracts From Anoectochilus Roxburghii Rhizome,
2016
Zhangzhou Institute of Technology, Food and Biological Engineering, Zhangzhou, Fujian 363000, China; Deep Processing of Agricultural Products and The Safety of Application Engineering Technology Center, Fuzhou, Fujian 350002, China
Optimization On Freezing Concentration Of Aqueos Extracts From Anoectochilus Roxburghii Rhizome, Wang Wencheng, Chen Meiying, Chen Jinquan
Food and Machinery
The freezing concentration of aqueos extracts feom the residual rhizome of Anoectochilus roxburghii has been investigated. The loss rate caused by entrainment of ice crystals and the rate of the freezing concentration were selected as the evaluation indexes to design the optimization of processing by the response surface methodology. The experimental results showed that the most ideal process were as the followed: the temperature difference between refrigerant and concentration 5 ℃, scraper speed 45 r/min, and freeze concentration time, 13.5 h. Under the conditions, the loss rate caused by entrainment o f ice crystals was 0.891 0% and the rate …
Optimization Of Extraction Of Total Flavonoids From Water Caltrop Pericarp,
2016
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China; School of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China
Optimization Of Extraction Of Total Flavonoids From Water Caltrop Pericarp, Liu Dongmin, Wang Jianhui, Liu Yongle, Tan Li, Wang Bin
Food and Machinery
In order to optimize ultrasonic-assisted extraction of flavonoids from water caltrop pericarp, response surface methodology was used to acquire regression models for optimization of extraction temperature, extraction time and ethanol concentration based on single factor investigations. The results showed that this model reflected good relationship of the flavonoids yield and these factors. The optimal conditions for achieving the high extraction yield of flavonoids were temperature of 71.77 ℃, time of 37.96 min and ethanol concentration of 51.82%. Under the optimum conditions, the extraction yield of flavonoids reached 5.61% and fitted the models well. The obtained model could be used for …
Preparation And Process Optimization Of Hot-Air Drying Instant Wonton,
2016
College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
Preparation And Process Optimization Of Hot-Air Drying Instant Wonton, Huang Min, Dong Qingliang, Zheng Jianxian
Food and Machinery
Instant wonton was prepared from wheat flour by hot-air drying on the basis of optimization by single factor on the dough recipe. And the orthogonal method was used to investigate the influence of monoglycerides, sucrose ester and composite phosphate on the rehydration rate, cooking lose rate and sensory evaluation. Meanwhile, response surface method was applied to optimize the steamed time, drying time and rehydration time in response to sensory evaluation. The results showed that the optimal dough recipe of instant wonton was: water of 42%, salt of 1%, wheat gluten of 9%; The optimal ratio of composite additives was: monoglycerides …
Improving Quality Of Tobacco Sheets By Enzymolysis And Maillard Reaction,
2016
China Tobacco Guangxi Industrial Co., Ltd., Nanning, Guangxi 530001, China
Improving Quality Of Tobacco Sheets By Enzymolysis And Maillard Reaction, Long Zhangde, Zhang Peng, Xue Yun, Yu Jingyang, Huang Dongye, Wei Kang, Zhang Xiaoming, Li Zhihua
Food and Machinery
The optimizedmaillard reaction products were obtained when amino acids,small peptides and fructose added into the concentrated tobacco extracts from pectinase and laccase enzymolysis. Commercial sheet used as the control, sensory evaluation and GC—MS—O were used to analyze the main aroma components in both tobacco sheets and smoke. The results demonstrated that compared with the control, many good aroma components increased in the treatment group, such as Damascenone increased 192.0% and megastigmatrienone1 increased 356.0%. Some unfavorable components in smoke decreased, 4-Vinylguaiaco1 was decreased 100%. In the treatment group, sensory evaluation score was also significantly improved, aroma abundant and harmony,baking aroma richer, …
Studies On Development And Free Radical Scavenging Activity Of Grain Yogurt,
2016
College of Life Science and Enviroment, Hengyang Normal University, Hengyang, Hunan 421008, China
Studies On Development And Free Radical Scavenging Activity Of Grain Yogurt, Chen Xiaohua, Li Jianzhou, Wang Dongping
Food and Machinery
According to the principle of dynamic balance of plant and animal protein nutrition, the new grain yogurt was fermented by the black sesame, black bean and corn, and free radical scavenging activities of grain yogurt were detected by the method of scavenging activities of α, α-diphenyl-β-picrylhydrazyl (DPPH) radicals and hydroxyl radicals, which commercial yogurt and unfermented grain juice were used to be compared groups. The results showed that the optimum manufacturing process of the grain yogurt was 10 mL/100 mL black sesame juice, 13.3 mL/100 mL black bean juice, 13.3 mL/100 mL corn juice, 7.9 g/100 mL milk powder, 5 …
Optimization Of Oil Extraction From Antarctic Krill Shell,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Optimization Of Oil Extraction From Antarctic Krill Shell, Xu Yang, Jiang Qixing, Liu Fujun, Xu Yanshun, Li Jingru, Zhang Qingxiang, Xia Wenshui
Food and Machinery
The extraction of oil from Antarctickrill shell by organic solvent was studied in this paper.The effect of drying methods on krill oil qualities (Content of astaxanthin and acid value) were studied. In addition, the yield of oil, phospholipids, and astaxanthinwere compared while different extrantsolvents were used. Oil extracted from raw material processed by Freeze-drying hadthe highest astaxanthin content and the lowest acid value which made this method the best choice. When 95% ethanol was used, there were the highest yeild of krill oil, phospholipid and astaxanthin.With orthogonal experiment, the influence of material particle size, extraction temperature, extraction time, solid/liquid ratio …
A Review Of Production Technology And Equipment Of Dried Chinese Noodle,
2016
Institute of Food Science and Technology, Chinese Academy of Agriculture Science, Beijing 100193, China; Hebei Jinshahe Institute of Food Industrial Technology, Beijing 100068, China; Institute of Food and Nutrition Development, Ministry of Agriculture, B
A Review Of Production Technology And Equipment Of Dried Chinese Noodle, Liu Rui, Zhang Yingquan, Wu Liang, Xing Yanan, Wei Yimin
Food and Machinery
The level of process and production equipment of dried Chinese noodle already has the characteristics of the modern food industry. This paper systematically states the dried noodle producing process and main technological parameters. And the characteristics and application of various types of equipments were also introduced. Furthermore, the main factors affecting noodle quality were analyzed. Finally, the development of processing technology and equipment of dried noodle was prospected.
Research Progress In Immune Regulation Of Food-Derived Bioactive Peptides,
2016
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Research Progress In Immune Regulation Of Food-Derived Bioactive Peptides, Chen Yuehua, Cheng Yunhui, Xu Zhou, Wen Li
Food and Machinery
Food derived bioactive peptides are a series of specific functional hydrolysates of food proteins with relatively small molecular weight, containing deferent number of amino acid residues. And food-derived immunoactive peptides are those bioactive ones that play important roles on antibacterial, anti-inflammatory, and immunoregulation. Thus it is significant to investigate them because of their wide distribution and high bioactivities. The recent research status and the immune functions of immunopeptides are summarized. Moreover, some methods of producing immunoactive peptides were also introduced. Finally it is prospected that the research tendency of the immunoregulatory mechanism of immune peptides and their advanced utilization.
Peogress On Regulation Of Carotenoid Biosythesis By External Factorss,
2016
Institute of Food Biotechnology, South China Agricultural University, Guangzhou, Guangdong 510640, China; Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
Peogress On Regulation Of Carotenoid Biosythesis By External Factorss, Yin Lin, Lin Junfang, Ye Zhiwei, Guo Liqiong, Jian Jinhui
Food and Machinery
In recent years, the carotenoids in nature are widely used in food, medicine, nutrition and health care industries due to the good biological activity and physiological function. And in order to meet the needs of human beings, the more and more studies on the regulation of carotenoid biosynthesis are emerging. In this paper, the effects of light, temperature and elicitor on the biosynthesis of carotenoids are reviewed, which is hoped that the production of carotenoids can be improved by external regulation in the production process.
Review On Current Situation Of Harmful Residual Of Freshwater Fish In Dongting Lake Region,
2016
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Review On Current Situation Of Harmful Residual Of Freshwater Fish In Dongting Lake Region, Xu Simin, Wang Jianhui, Liu Yongle, Chen Qi, Wang Faxiang, Li Xianghong, Yu Jian
Food and Machinery
The present review was focused on the analysis of the present situation of poisonous and harmful residues of freshwater fish in Dongting Lake, the sources of pollution and the way of enrichment in fish so as to provide the basis for subsequent investigation and study, residue control of poisonous and harmful residual in lake and the construction of breeding strategy in freshwater fish. Finally, the prospects of research emphasis in this field and the main direction are concluded.
Progress On Effects Of Different Additives On Gelatin Modification,
2016
College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
Progress On Effects Of Different Additives On Gelatin Modification, Kang Shasha, Xin Ying, Chen Fusheng
Food and Machinery
Gelatin, the hydrolyzed biopolymer of collagen, is widely used in pharmaceutical, food industries etc. However, its inherent physical and chemical properties can not meet production needs (especially fish gelatin). The research of gelatin modification attracts more attentions. Gelatin chemical crosslinking modified with inorganic compounds (MgSO4, CaCl2 and NaCl), organic compounds (pectin, chitosan and aldehyde) and Transglutaminase was introduced in this paper.
Research Advance Of High-Voltage Pulsed Generator In High-Voltage Pulsed Electric Field Sterilization System,
2016
School of Energy Science and Engineering, University of Electronic Science and Technology of China, Chengdu, Sichuan 611731, China
Research Advance Of High-Voltage Pulsed Generator In High-Voltage Pulsed Electric Field Sterilization System, Xia Tao, Wu Yunfeng, Wang Shengli, Dai Lei, Hu Boyang, Miao Ling
Food and Machinery
The text summarized the design principle of high pulse generator and it application and prospect, analyzed it advantages and disadvantages round the world and concluded the difficulties in the design.
Progress On Application Of Ultrasound Treatment Technology In Meat Industry,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Progress On Application Of Ultrasound Treatment Technology In Meat Industry, Lei Chen, Xia Yanbin, Che Zaiquan, Ren Mei
Food and Machinery
In this paper summarizes the application of ultrasound technology in meat industry, for example the effect of ultrasound to meat quality and the influence of ultrasound to the processing. In addition, also discussed the disadvantages of ultrasound and the application prospect of ultrasound technology in meat industry.
Preparation And Structure Characterization Of Whitmania Pigra Polypeptide-Zinc Chelates,
2016
Changshu Institute of Technology, Suzhou, Jiangsu 215500, China; China University of Mining & Technology, Xuzhou, Jiangsu 221000, China
Preparation And Structure Characterization Of Whitmania Pigra Polypeptide-Zinc Chelates, Zeng Qingrui, Qian Wenju, Wang Mengfan, Zhou Yu, Chen Yuanyuan, Han Yaoping
Food and Machinery
Peptides were prepared form enzymatic hydrolysis of whitmania pigra protein by composite enzyme(papain and flavorzyme) and then made to react with zinc sulfate heptahydrate under certain conditions to produce polypeptide-zinc chelates that qualitative analysis by sodium sulfide method . The structure of polypeptide-zinc chelates was preliminary research by UV, IR, Fluorescence, X diffraction analysis technology to polypeptide and polypeptide-zinc chelates. The results show that the pH of the reaction system,the mass ratio of polypeptide and zinc,the concentration of whitmania pigra polypeptide have a great influence on the reaction of whitmania pigra peptides and zinc sulfate heptahydrate; By comparing analysis the …
Effect Of Sodium Citrate On Physiological Properties And Composition Of Intestinal Microbiota Of Mice,
2016
Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Sodium Citrate On Physiological Properties And Composition Of Intestinal Microbiota Of Mice, Zhang Ning, Li Dongyao, Zhang Qiuxiang, Zhang Hao, Chen Wei
Food and Machinery
Effects of sodium citrate were investigated on the growth, the serum biochemical parameters and intestinal flora of mice. Mice were randomly divided into four groups: control group, low-dose group (added 0.65% sodium citrate), middle-dose group (added 2.6% sodium citrate) and high-dose group (added 5.2% sodium citrate).The diet intervention lasted for four weeks. Stool samples and weight data were collected weekly, and the composition of intestinal microbiota and the serum biochemical parameters were determined at the end of the fourth week. Results showed that the addition of sodium citrate made the body weight of mice less than control group. And the …
Research On Qualitative Analysis Of Vinegar By Using Near-Infrared Spectroscopy Combined With Som And Svm,
2016
College of Mechanical and Electronic Engineering, East China Jiaotong University, Nanchang, Jiangxi 330013, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Research On Qualitative Analysis Of Vinegar By Using Near-Infrared Spectroscopy Combined With Som And Svm, Hao Yong, Zhao Xiang, Wen Qinhua, Chen Bin
Food and Machinery
Near-infrared spectroscopy (NIRS) combined with two discriminative analysis methods including self-organization mapping (SOM) and support vector machine (SVM) were used for discriminant analysis of vinegar with different production year and brand. Continuous wavelet transform (CWT) was adopted for spectra preprocessing. Principal component analysis (PCA) was used for spectra dimension reduction and space distribution analysis. The results shown that CWT can effective eliminate spectra translation error. PCA can greatly reduce characteristic spectrum variables and improve modeling efficiency. For identification of vinegar with different production year, the CWT-PCA-SOM method can get 97.37% correct recognition rate (CRR), and the CWT-PCA-SVM method can get …
Study On Monosaccharide Component And Immunomodulatory Activity Of Water Soluble Polysaccharides From Lettuce Stem,
2016
Department of Food Science and Engineering, College of Tea and Food Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Study On Monosaccharide Component And Immunomodulatory Activity Of Water Soluble Polysaccharides From Lettuce Stem, Wang Mingchun, Nie Chenzhipeng, Zhu Peilei, Zhao Shiwei, Wang Naifu, Zeng Xiaoxiong, Zhou Yibin
Food and Machinery
In order to study polysaccharides of lettuce stem, lettuce stem was used as materials to prepare water soluble polysaccharides with the method of water extraction-alcohol precipitation. Monosaccharide components and immunomodulatory activities of polysaccharides were measured by using HPLC and administration route of RAW 264.7 macrophage cells. The results demonstrated that lettuce stem polysaccharides were mainly composed of galacturonic acid, galatose and arabinose in a mole ratio of 22.60∶30.42∶17.88. In the range of 5～200 μg/mL of test concentrations, lettuce stem polysaccharides significantly promoted the proliferation, phagocytosis and NO product of RAW264.7 macrophage cells, which suggested that lettuce stem polysaccharides had a …
Study On Antioxidant Of Neferine From Lotus Powder,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha， Hunan 410128, China
Study On Antioxidant Of Neferine From Lotus Powder, Ren Mei, Xia Yanbin
Food and Machinery
Neferine was studied as object in this study. Using total reducing power, hydroxyl radical system, superoxide radical system, DPPH system, and schaal oven-storage test to study the antioxidant activities and antioxidant activity in rapeseed oil of neferine from lotus powder, which prepared by HSCCC. The results showed: compared with VC, neferine showed better total reducing power and scavenging effect in free radical system, which its maximum scavenging rate of hydroxyl radical,superoxide radical and DPPH radical was 62.79%, 76.23%, 93.57%, respectively. In addition, different neferine dosage had both dose-effect on the relationship with the antioxidant effect of rapeseed oil. …
Screening Of Saccharomyces Cerevisiae Highly Producing Glutathione To Brew Cider With Healthcare Function,
2016
Fuwai Hospital and Cardiopulmonary Institute, Chinese Academy of Medicine Science, Beijing 100037, China
Screening Of Saccharomyces Cerevisiae Highly Producing Glutathione To Brew Cider With Healthcare Function, Huang Jinghan, Xu Jingran, Liu Aiping, Xu Xinbiao, Liu Shuangping, Mao Jian
Food and Machinery
The process of browning seriously influence the cider quality, but the glutathione producing by yeast can inhibit browning in the production and storage of cider. The glutathione (GSH) producing strain Saccharomyces cerevisiae Y18 was chosen as the starting strain, and after ultraviolet mutagenesis and diethyl sulfate mutagenesis, the strain highly producing GSH was screened by 96-well plates. Secondary screening was carried out by comparing fermenting power and GSH concentration after strain culture in shaker. The mutant strains Y18-20 GSH after screening by 96-well plates producing 46.8 mg/L GSH in the simulation of cider fermentation conditions, and it’s cell capacity of …
Characterization Of Extraction Methods To Recover Phenolic-Rich Extracts From Black Beans (Phaseolus Vulgaris) That Inhibit Alpha-Amylase And Alpha-Glucosidase Using Response Surface Approaches,
2016
University of Nebraska-Lincoln
Characterization Of Extraction Methods To Recover Phenolic-Rich Extracts From Black Beans (Phaseolus Vulgaris) That Inhibit Alpha-Amylase And Alpha-Glucosidase Using Response Surface Approaches, Mazen Alharbi
Department of Nutrition and Health Sciences: Dissertations, Theses, and Student Research
Black beans contain high phenolic contents that are considered potent antioxidants. Relatively little is known about their ability to inhibit the carbohydrate-hydrolyzing enzymes α-amylase and α-glucosidase from releasing glucose from starch and/or disaccharides. The objective of this project was to determine the optimum procedures for extracting total phenols (TP), total flavonoids (TF) and total condensed tannins (TCT) from black beans (Phaseolus vulgaris), and then to determine the ability of the phenolic rich extracts to inhibit α-amylase and α-glucosidase. Due to their high phenolic levels, it was hypothesized that black beans would be an effective inhibitor of α-amylase and α-glucosidase, which …
