Optimization On Enzymatic Preparation Of Antioxidant Peptide From Corbicula Fluminea By Control-Enzymatic Hydrolysis Method,
2015
Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
Optimization On Enzymatic Preparation Of Antioxidant Peptide From Corbicula Fluminea By Control-Enzymatic Hydrolysis Method, Liu Jingjing, Jin Linfeng, Han Yaoping, Wang Xuefeng, Dai Yangjun
Food and Machinery
The optimal enzymolysis conditions of preparing antioxidant peptide from Corbicula fluminea were optimized. On the basic of single factor experiment such as kinds of proteases, dosage of protease, the ratio of material to liquid, enzymatic hydrolysis time, enzymatic hydrolysis temperature and pH, the effects of different factors and level on hydroxyl radical scavenging were researched by Box-Behnken center combination experiment and response surface analysis methods. The optimal hydrolysis conditions of preparing antioxidant peptide from Corbicula fluminea were that adding 0.94% neutral protease（by weight of Corbicula fluminea meat）, material to liquid ratio of 1∶2(m∶V), pH of 2.6，enzymatic hydrolysis temperature of 54.70 …
Optimization On Enzymolysis Processing For Muscle Of Onchidium Struma,
2015
College of Aquaculture and Life Science, Shanghai Ocean University, Shanghai 201306, China
Optimization On Enzymolysis Processing For Muscle Of Onchidium Struma, Diao Ya, Shen Heding, Cheng Zhiqing, Yao Lixiang
Food and Machinery
The optimal enzymolysis processing for Onchidium struma muscle protein extraction by trypsin was investigated by response surface methodology and orthogonal design on the basis on the basis of single factor. The results showed that the optimum enzymolysis processing conditions via response surface methodology were as followed: enzymolysis temperature 45 ℃, enzymolysis time 2.3 h, pH value 9.0 and liquid-solid rate 92︰1(V︰m). And by the Orthogonal design, were enzymolysis temperature 45 ℃, enzymolysis time 2 h, pH value 9.0 and liquid-solid rate 90︰1(V︰m). The extraction protein rates by these of two methods were 8.74% and 8.52% respectively.
Study On Extraction Of Flavonoids From Poacynum Hendersonii By Suporcritical Co2,
2015
Qujing Normal University, Qujing, Yunnan 655011, China
Study On Extraction Of Flavonoids From Poacynum Hendersonii By Suporcritical Co2, Shi Junyou, Jing Nianhua, Li Caixia
Food and Machinery
The supercritical CO2 extraction processing of flavonoids was optimized with Poacynum hendersonii leave as raw material. Firstly, the influences of the type and pH value for cosolvent were explored by single factor experiments. And the 70% ethanol with pH value of 10 was fixed as cosolvent. Then, the effects of extracting factors such as extracting pressure, temperature, time and cosolvent dosage, were investigated with orthogonal experiments. According to the researching report, the optimal process conditions were as follows: 150 g raw material, extraction temperature 45 ℃, extraction pressure 20 MPa, extraction time of 2 h, 70% ethanol with pH value …
Optimization Of Ultrasonic-Assisted Ethanol Extraction For Total Flavonoids From Buckwheat Hust,
2015
Institute of Agriculture Quality Standards & Testing Technique, Yunnan Academy of Agricultural Science, Kunming, Yunnan 650223, China
Optimization Of Ultrasonic-Assisted Ethanol Extraction For Total Flavonoids From Buckwheat Hust, Yang Fang, Yang Wanlin, Chen Jinyu, Shao Jinliang, Lan Shanshan
Food and Machinery
The extraction of total flavonoids from buckwheat hust was optimized by ultrasound-assisted ethanol extraction method. Through the optimization by single factor, with extraction efficiency of total flavonoids, the effects of ultrasonic extraction time, ultrasonic extraction temperature, ethanol concentration and material-to-liquid ratio of total flavonoids from buckwheat hust were investigated. Through the optimization by response surface method, the optimal extraction conditions were found. The experimental results showed that the best conditions were ethanol concentration 69%, material-to-liquid ratio 1∶51(m∶V), extraction time 30 minute and ultrasonic extraction temperature 59 ℃, the yield rate of total flavonoids was 3.542%.
Improvement On Quality Of Rice Noodles By Screw Extrusion Technology,
2015
Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
Improvement On Quality Of Rice Noodles By Screw Extrusion Technology, Tang Hanjun, Li Linjing, Zhu Wei
Food and Machinery
The treatments of screw extrusion technology on rice noodle (TDM, and XMM) and Fensi (TFS), and traditional craft rice noodles (WFM) were compared in the characteristics of quality, and the microstructure was observed after cooked. Physicochemical properties of TDM and XMM were between TFS and WFM before cook, and TDM was almost close to the best strength of TFS. Physicochemical properties after cook were the similarities between TDM and XMM, and close to TFS, further away from the WFM. Their microstructure characterized by irregular, polygonal honeycomb cellular structure, micro-Chamber diameter approximately 0.5~2.0 μm. The results showed that the screw extrusion …
Preparation Of Reconstitute Germination Sorghum Flake,
2015
Institute of Healthy Cereal Product, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Preparation Of Reconstitute Germination Sorghum Flake, Li Yan, Yi Cuiping, Li Mengting, Yang Yang
Food and Machinery
In order to improve the eating quality and nutrition quality of sorghum, reconstitute germination sorghum flakes were prepared by mixing germination sorghum with grain amaranth and non-waxy rice through screw extrusion and roller press. The protein and dietary fiber contents were used as the nutrition index and the processing formula was designed by software. The results indicated that the protein and dietary fiber contents got to 8.8% and 7.3%, respectively, when the products was prepared by mixing 17.3% of germination red sorghum, 18.1% of amaranth and 64.6% of non-waxy rice. And the contents of protein and dietary fiber were 9.5% …
Optimization Of Spray Drying Technology And Analysis Of Dissolution Characteristics On Fruit Powder From Akebia Trifoliate,
2015
College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
Optimization Of Spray Drying Technology And Analysis Of Dissolution Characteristics On Fruit Powder From Akebia Trifoliate, Xiaoyan Da, Li Jiaxing, Xiao Xiufeng, Wu Yue, Ma Lang, Zhou Yanhui
Food and Machinery
Research on optimizing the spray dry preparation technology of Akebia trifoliate fruit powder and analyze its dissolution characteristics. First of all, the effects of dry agent dosage, pulp solids content, inlet air temperature, outlet air temperature on fruit powder yield were discussed by single factor tests. And then the spray drying process conditions were optimized by orthogonal test, and the dissolution characteristics was analyzed by detection of powder fluidity, solubility, dissolution time. The results showed that the optimal preparation conditions of Akebia trifoliate were as followed: malt dextrin dosage 16%, pulp solids content 20%, the inlet air temperature 150 ℃, …
Comparative Study On Germination Characteristics For Different Varieties Of Unpolished Coix Seed And Optimization Of Germinated Technological Conditions,
2015
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Comparative Study On Germination Characteristics For Different Varieties Of Unpolished Coix Seed And Optimization Of Germinated Technological Conditions, Dang Juan, Qin Likang, Yang Xianlong, Jin Yi
Food and Machinery
This comparative study to analyze the changes in physiological and biochemical in the same condition by unpolished coix seed of 5 varieties that have been produced in Guizhou or Laos, selecting out optimal germination of varieties, then optimizing the germination rate and germination by using γ-amino butyric acid(GABA) as evaluation index, using single factor experiment and orthogonal design methods, tracing its main nutrients and functional components dynamically. The results showed that the sprouts of GZ-1 from Guizhou had the highest germination rate, free amino acids and γ-amino butyric acid (GABA) levels among the five varieties. Based on the sprouting rate …
Optimization Of L-Lysine Medium By Response Surface Methodology,
2015
Jilin COFCO Biochemistry CO., Ltd., Changchun, Jilin 130012, China; National Engineering Research Center of Corn Processing, Changchun, Jilin 130012, China; School of Chemistry and Life Science, Changchun University of Technology, Changchun, Jilin 130012,
Optimization Of L-Lysine Medium By Response Surface Methodology, Teng Guosheng, Liu Yong, Wu Lida, Fan Chunyan, Wang Jinzhi, Guan Bing, Shi Shuhui, Tong Yi
Food and Machinery
Plackett-Burman design, steepest ascent design and response surface methodology were used to optimize fermentation mediumof L-lysine. Plackett-Burman designmethod was applied to evaluate the main significant factors, and the result had shown that sodium chloride、magnesium sulfate and corn steep liquor were the major factors. Then, the Box-Behnken design and response surface methodology we used to confirm the optimum parameters with NaCl 2.72%, MgSO4·7H2O 0.05%, and corn steep liquor (CSL) 21.13 g/L, which were proceeded based on thegreatest response area of NaCl, MgSO4·7H2O and corn steep liquor. Under the optimal conditions, the theoretical yield …
Research Progress On Gas Storage And Transport Packaging Of Chinese Bayberry Fruit,
2015
Institute of Food Science, Wenzhou Academy of Agricultural Sciences, Wenzhou, Zhejiang 325006, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Research Progress On Gas Storage And Transport Packaging Of Chinese Bayberry Fruit, Jiang Qiaojun, Zheng Yonghua, Xu Jing, Jiang Peishan
Food and Machinery
Reviewed the research progress in Chinese bayberry gas storage and transport packaging in recent years. Now the Chinese bayberry gas storage methods were mainly as followed: modified atmosphere, controlled atmosphere storage with N2, high CO2, superatmospheric oxygen and fixed gas proportion and so on. Chinese bayberry packaging transportation methods were mainly included: Foam Box + Ice, Plastic Box Packaging and Functional Fresh-keeping Packaging and so on. From the view of practical application, systematically elaborated the problem of this technology system，and points out such as the fast precooling, appropriate proportion of gases and dynamic monitoring, the solution of the mold problem …
Current Situation Of Food Safety Crime And The Criminal Law Perfection,
2015
Guangdong Justice Police Vocational College, Guangzhou, Guangdong 510520, China
Current Situation Of Food Safety Crime And The Criminal Law Perfection, Gong Tingting
Food and Machinery
The prevention and control of China's current food safety crimes has two problems: one is the awe force shortage on food safety crime punishment for criminal suspects; the other is serious lack of food safety regulatory system. In order to effectively solving the increasingly severe food safety crime problem, combined with Chinese national conditions, and based on the inspection experience on the basis of the prevention and control of foreign food safety crime, to strengthen the prevention and control of food safety crime criminal legislation work, should increase the intensity of punishment, set up the defects of food recall system …
Application Of Information Technology In Chinese Food Safety Management,
2015
Chongqing College of Electronic Engineering, Chongqing 401331, China
Application Of Information Technology In Chinese Food Safety Management, Xiao Yumei, Xiao Fuqiang
Food and Machinery
The management of Chinese food safety is not optimistic right now. The mainly cause of this problem is the degree of food information in low procurement, production, circulation, and other aspects. Whether the government supervision departments or social forces are difficult to comprehensively collect and master the information related to food security. It can not form a timely and effective regulation. In the contrast, information technology is applied to the important link of the food safety management in the United States, the European Union and other developed countries or regions. The experiences of the developed countries should be taken as …
Real Dilemma And Improvement Of Food Industry Tourism Development,
2015
Hainan College of Economics and Business, HaiKou, HaiNan 571127, China
Real Dilemma And Improvement Of Food Industry Tourism Development, Lin Wenchao
Food and Machinery
Food industry tourism meets the needs of tourists seeking novelty, expands the brand influence and improves the trust of consumers on food safety, enable consumers to participate in food business management and promote the development of local economy. However, there are many problems in Chinese food industry tourism, for example the tourism project design is single, the degree of participation of visitors is not high, the food companies themselves do not pay enough attention, and lack of specialized hardware support, which cause a dilemma of development. In order to ensure the smooth development of food industrial tourism, some actions should …
Study On Food Nutrition Of Left-Behind Children By Latent Class Model,
2015
Inner Mongolia University of Finance and Economics, Hohhot, Inner Mongolia 010070, China
Study On Food Nutrition Of Left-Behind Children By Latent Class Model, Zhang Zhenxia
Food and Machinery
The latent class model was used to study the special group of children who lacked food nutrition, the left behind children, and the effects were also studied, including the food nutritional status and the individuals genetic and the food and nutrition intake, mothers care, and basic medical and health services. Through research and analysis, two groups of children who were left behind were identified, the food nutrition malnutrition and the food nutrition condition good, and the proportion of malnourished children was higher with 69.4%. In the Two groups of left behind children, the main difference lies in the mother care, …
Design And Research Of Fruit Detection And Grading Machine By Clamping Fruit Stems,
2015
Mechanical and Electrical Engineering College, Shihezi University, Shihezi, Xinjiang 832000, China; The Key Laboratory of Xinjiang Production and Construction Group, Shihezi University, Shihezi, Xinjiang 833200, China
Design And Research Of Fruit Detection And Grading Machine By Clamping Fruit Stems, Wang Yunxiang, Ma Benxue, Jia Yanting, Yang Jie
Food and Machinery
No abstract provided.
Design Of Starter-Making Process Control System Using Bidirectional Variable Frequency Vibration Pressing,
2015
Mechanical and Electronic Engineering Department, Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223005, China
Design Of Starter-Making Process Control System Using Bidirectional Variable Frequency Vibration Pressing, Li Hong, Wang Wenle, Hua Yong
Food and Machinery
Based on the condition of lower mud extracting ability of starter making, developed a starter making method of rotary bidirectional variable frequency vibration pressing which is designed on Programmable Logic Controller(PLC), and the hardware and software design of PLC field controlling as well as host control system was achieved. The results showed that starter produced by this method had the advantage of density uniformity, good porosity, modest hardness, easy demoulding, smooth surface, exterior condition and full degree surface, and it also has an ideal effect on mud extracting.
Reseach On Quality Changes During Fruit Development Of Chayote,
2015
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Reseach On Quality Changes During Fruit Development Of Chayote, Li Yu, Qin Wen, Du Xiaoqin, Liu Ji
Food and Machinery
The changes of growth phase and quality indicators during different growth stages of chayote were measured and analyzed. The results indicated that the growth curve of chayote showed single sigmoid pattern and the trends of quality indicators were different with fruit development dynamics. Respiration rate decreased rapidly with fruit development and respiration peak appeared at maturity; the contents of Vc, chlorophyll and hydrolysis amino acids were higher during the young fruit development, then decreased to a low level; while cellulose content and hardness showed the opposite trends. The fruit had fully grown with higher content of amino acids, lower respiratory …
Research Progress In Starch Modification By Heat Moisture Treatment,
2015
Orient Science and Technology College of Hunan Agricultural University, Changsha, Hunan 410128, China; Food Science and Technology College of Hunan Agricultural University, Changsha, Hunan 410128, China
Research Progress In Starch Modification By Heat Moisture Treatment, Liao Luyan, Wu Weiguo
Food and Machinery
The heat moisture treatment refers to the relative lower humidity and temperature in a certain time, and it is a physical modification method of starch properties change. This method costs lower and avoid the pollution by chemical modification, and achieve the purpose of improving starch specific features, which has been showing a good application prospect in modified starch. This paper introduces the effects on the starch structure and properties by heat moisture treatment in detail, and finally expounds the mechanism of the heat moisture treatment starch and the research progress in food applications.
The Only Thing That Is Constant Is Change: A Brief Overview On How Technology Has Changed Futures Markets In Recent Years
Part I,
2015
University of Nebraska-Lincoln
The Only Thing That Is Constant Is Change: A Brief Overview On How Technology Has Changed Futures Markets In Recent Years Part I, Fabio Mattos
Cornhusker Economics
During this month of October, we have read in the news several articles about trading in futures markets related to recent practices that are becoming increasingly prevalent. A US presidential candidate suggested the creation of a tax on high-frequency trading (HFT), referring to it as unfair and abusive. The focus appeared to be on the large magnitude of order cancellations in some HFT strategies. We also read in the news that the Commodity Futures Trading Commission (CFTC), the US derivatives regulator, filed a complaint against a Chicago-based proprietary trading firm that has allegedly been “spoofing” futures markets. Then the head …
Guide To The Ponzi Vineyards Collection,
2015
Linfield University
Guide To The Ponzi Vineyards Collection, Linfield College Archives
Linfield Archives Finding Aids
This collection details the history of Ponzi Vineyards, founded by Dick and Nancy Ponzi. It includes information regarding events at the vineyard as well as the winery business. Included are articles showcasing the accolades given to the wine made at Ponzi Vineyards and the history of the work that the Ponzis have done to create their winery, as well as the contributions of other individuals.
