Effects Of Air-Impingement Jet Drying On Drying Characteristics , Color , Nutritional Quality And Antioxidant Capacity Of Prunus Armeniaca L. Cv. Diaogan,
2026
Xinjiang Production and Construction Corps Science and Technology Development Promotion Center , Wulumuqi , Xinjiang 830002 , China
Effects Of Air-Impingement Jet Drying On Drying Characteristics , Color , Nutritional Quality And Antioxidant Capacity Of Prunus Armeniaca L. Cv. Diaogan, Cheng Hui, Gao Jianrui, Li Chunqi, Lu Chunxia
Food and Machinery
［Objective］ Air-impingement jet drying technology is applied to explore the influence of drying temperature and air velocity on the drying characteristics, color, nutritional quality and antioxidant capacity of Prunus armeniaca L.cv.Diaogan.［Methods］ P.armeniaca samples are blanched and then dried at different temperatures (40,45,50,55,60 ℃) and air velocity (6,8,10,12,14 m/s), respectively. The drying characteristics, color, soluble sugar contents, total acid contents, total phenol contents and antioxidant activity were measured.［Results］ The air-impingement jet drying of P.armeniaca primarily falls into a rate-falling drying process. The drying curve and drying rate curve are significantly (P<0.05) affected by drying temperature but not significantly (P>0.05) by air velocity. The contents of soluble sugar, ascorbic …
Effects Of Gardenia Extract On Body Weight And Intestinal Mucosal Microbiota In Obese Mice,
2026
School of Traditional Chinese Medicine , Hunan University of Chinese Medicine , Changsha , Hunan 410208 , China
Effects Of Gardenia Extract On Body Weight And Intestinal Mucosal Microbiota In Obese Mice, Liu Qin, Deng Na, Zhou Mengsi, Tan Zhoujin
Food and Machinery
［Objective］ To explore the effects of gardenia extract on intestinal mucosal microbiota and body weight in mice fed a high -fat diet, and to explore the microecological mechanism of gardenia extract in obese mice.［Methods］ The potential mechanism of gardenia extract in treating obesity is predicted by network pharmacology and molecular docking technology. Additionally, 24 SPF C 57BL/6 male mice are randomly assigned into a blank group (8 mice ) and a model group (16 mice ). The model group receives a high-fat diet for 12 weeks, while the blank group receives an ordinary diet. After modeling, 12 successfully modeled mice …
Anti-Inflammatory Effect Of Sipunculus Nudus Collagen Peptide And Its Mechanism In Skin Wound Repair Promotion In Mice,
2026
College of Food Science and Technology , Guangdong Ocean University , Zhanjiang , Guangdong 524088 , China
Anti-Inflammatory Effect Of Sipunculus Nudus Collagen Peptide And Its Mechanism In Skin Wound Repair Promotion In Mice, Huang Haoyang, Zhang Junyi, Shen Weiqiang, Cao Wenhong, Lin Haisheng
Food and Machinery
［Objective］ To explore the repairing effect of Sipunculus nudus collagen peptide (SNCP ) on skin wounds and clarify its potential efficacy in anti -inflammation, oxidative stress regulation,and wound repair promotion.［Methods］ Collagen is extracted from the body wall of S.nudus via the hot water extraction method, and SNCP is subsequently prepared through enzymolysis and ultrafiltration. Then,the lipopolysaccharide (LPS)-induced RAW 264.7 cell inflammation model and the whole cortex wound inflammation model in mice are employed to detect the effect of SNCP on cytotoxicity and cell morphology, as well as the inflammatory, antioxidant, and growth factors in mouse wound tissues.［Results］ At 50 to …
Flavonoid Extraction And Antioxidant Activity Of Daidai's Physiological Fallen Fruits,
2026
Hunan Institute of Agricultural Product Processing and Quality Safety , Hunan Academy of Agricultural Sciences , Changsha , Hunan 410125 , China
Flavonoid Extraction And Antioxidant Activity Of Daidai's Physiological Fallen Fruits, Zhang Xinyi, Li Qili, Li Zhijian, Ge Hanxiao, Shao Yuting, Xiao Yecheng, Li Tao, Su Donglin
Food and Machinery
［Objective］ To explore a green extraction process for flavonoids from Daidai's physiological fallen fruits and to analyze the composition, microstructure, and antioxidant activity of the extracts.［Methods］ Flavonoids were extracted from Daidai's physiological fallen fruits using an ethanol-water solution combined with ultrasonic-assisted extraction. The extraction conditions were optimized through single-factor experiments. The flavonoid composition of the extract was determined by high-performance liquid chromatography (HPLC ), its microstructure was observed using scanning electron microscopy (SEM ), and in vitro antioxidant activity was evaluated by DPPH radical 苏东林（1979—），男，湖南省农业科学院研究员，博士。E-mail：sdl791228 @163.com scavenging, ABTS radical scavenging, and FRAP assays.［Results］ The optimal extraction conditions were: 75% ethanol, …
Effect Of Garlic Paste Addition On Volatile Flavor Substances In Crayfish Tails,
2026
School of Food Science and Technology , Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China;Xinyang Key Laboratory of Healthy Food Development and Nutrition Regulation , Xinyang , Henan 464000 , China
Effect Of Garlic Paste Addition On Volatile Flavor Substances In Crayfish Tails, Tu Jianqiu, Fu Wenjun, Yang Xiaocong, Jing Lixiang, Zhu Jing, Li Jianfang
Food and Machinery
［Objective］ To investigate the effect of garlic paste addition on volatile flavor substances and color attributes of crayfish tails, and provide a theoretical basis for flavor standardization in industrial production.［Methods］ This paper adopts gas chromatography-ion mobility spectrometry (GC-IMS ) combined with colorimetric analysis to study the characteristics of volatile components and color parameters (L*,a*,b* values ) of crayfish tails under garlic paste additions of 0%,4.4%,8.8%,13.2%,17.6%,and 22.0%. Principal component analysis (PCA ) is applied to analyze flavor differences.［Results］ Colorimetric analysis reveals that garlic paste addition significantly decreases L* from 45.69 to 34.50 and b* from 39.24 to 29.94 (P<0.05), while a* values show a significant difference under the garlic paste addition of more than 13.2% (P<0.05). A total of 53 volatile substances are identified by GC-IMS, and their total content increases gradually with the rising garlic paste addition (highest value in the 22% group at 18 749 and lowest value in the control group at 10 758). Camphene, 2-ethylbutanoic acid, 2-methylbutyl acetate, allyl isothiocyanate, and heptanal are identified as intrinsic flavor markers of crayfish meat. Key contributors to flavor include camphene, 1-heptanol, 3-pentenenitrile, 2,3-pentanedione, diacetyl, and isopropanol. PCA shows that the 13.2%~17.6% group exhibits significantly different flavor characteristics from other groups (PC1 contribution rate of 76%).［Conclusion］ Under the garlic paste addition of 8.8%~13.2%, the optimal balance between flavor and color attributes is achieved, while excessive addition of more than 17.6% results in aldehyde overaccumulation and accelerated browning.
Optimization Of Polysaccharide Extraction Process From Chlorella Vulgaris And Their Antioxidant Activity,
2026
Hebei Institute of Environmental Engineering , Qinhuangdao , Hebei 066102 , China
Optimization Of Polysaccharide Extraction Process From Chlorella Vulgaris And Their Antioxidant Activity, Wang Hua, Zhang Pengjuan, Xue Xiaodong, Liu Ziyu
Food and Machinery
［Objective］ To optimize the extraction process of Chlorella vulgaris polysaccharides using response surface methodology and analyze their antioxidant activity.［Methods］ The extraction rate of C.vulgaris polysaccharides is used as an evaluation index, and the single factor method is used to select the three factors with the greatest impact on the polysaccharide extraction rate. Box-Behnken design is used to optimize the extraction process. The antioxidant capacity of C.vulgaris polysaccharides is evaluated by DPPH scavenging rate, hydroxyl radical scavenging rate and total reducing power.［Results］ The optimal extraction conditions are determined as follows: sodium hydroxide mass concentration of 1.70 g/100 mL, extraction temperature of …
Advances In Extraction And Detection Technologies For Veterinary Drug Residues In Food,
2026
Collaborative Innovation Center for Child Nutrition and Health Development , Chongqing University of Education , Chongqing 400067 , China;School of Biological and Chemical Engineering , Chongqing University of Education , Chongqing 400067 , China
Advances In Extraction And Detection Technologies For Veterinary Drug Residues In Food, Luo Qiaoqiao, Yuan Yufeng, Jia Yunzhu, Chen Qingya, Tan Fang, Zhao Xin
Food and Machinery
Veterinary drug residues constitute a global challenge that poses significant threats to food safety and public health. This review systematically summarizes recent advances in detection technologies for veterinary drug residues in food, with a particular focus on the performance characteristics and application status of sample extraction techniques (including liquid-liquid extraction, solid phase extraction, accelerated solvent extraction, QuEChERS, and magnetic solid phase microextraction ),as well as analytical methods (including chromatographic-mass spectrometric techniques, immunoassays, capillary electrophoresis, biosensors, and quantum dots -based approaches ). Comparative analysis reveals that accelerated solvent extraction (ASE ) and QuEChERS have emerged as mainstream pretreatment techniques owing to …
Research Progress On The Extraction Of Functional Components From Chinese Baijiu Distiller's Grains And Their High-Value Applications,
2026
Handan Vocational College of Science and Technology , Handan , Hebei 056046 , China
Research Progress On The Extraction Of Functional Components From Chinese Baijiu Distiller's Grains And Their High-Value Applications, Wang Yanyong, Guo Shuanghai
Food and Machinery
Chinese Baijiu distiller's grains represent a major by-product of the Baijiu brewing industry. The solid-state or liquid-state multi-strain fermentation process endows them with complex chemical compositions and functional properties, conferring considerable potential for further development. This study describes the chemical composition of Chinese Baijiu distiller's grains, discusses the differences in functional components arising from the brewing processes of various Baijiu aroma types, and evaluates advanced extraction techniques targeting core components, including proteins, dietary fibers, and polyphenols. The biological activities of Chinese Baijiu distiller's grain extracts, such as antioxidant, antihypertensive, and immunoregulatory effects, as well as their underlying mechanisms of action, …
Preparation And Fermentation Characteristics Of Fuqu Fortified By Yeast Community Based On Jiangxiang Daqu,
2026
Brewing Science and Technology Key Laboratory of Sichuan Province , Sichuan University of Science & Engineering , Yibin , Sichuan 644000 , China
Preparation And Fermentation Characteristics Of Fuqu Fortified By Yeast Community Based On Jiangxiang Daqu, Wei Chunhui, Xu Ziheng, Ying Chao, Zhao Huan, Ren Zhiqiang
Food and Machinery
［Objective］ To solve the problems of single strain, limited fermentation capability, and weak environmental tolerance of yeast Fuqu.［Methods］ The yeast community of Jiangxiang Daqu is utilized as the strain source, and bran is used as the raw material to prepare a multi-yeast mixed Fuqu with fortified function. The preparation conditions of yeast Fuqu are optimized by single factor tests combined with orthogonal tests. Then, the acid, ethanol, and high-temperature resistance are systematically evaluated, while the microbial community structure is analyzed via internal transcribed spacer (ITS) rDNA high-throughput sequencing.［Results］ The optimal process parameters are a moisture content of 45%,an incubation time …
Realistic Dilemmas And Optimization Pathways Of Investigative Collaboration In Crimes Of Producing And Selling Toxic And Harmful Food From The Perspective Of Collaborative Governance,
2026
Guangxi Police College , Nanning , Guangxi 530028 , China
Realistic Dilemmas And Optimization Pathways Of Investigative Collaboration In Crimes Of Producing And Selling Toxic And Harmful Food From The Perspective Of Collaborative Governance, Yu Baohua
Food and Machinery
Article 144 of the Criminal Law of the People's Republic of China explicitly stipulates the crime of producing and selling toxic and harmful food. An analysis employing analytical frameworks such as collaborative governance theory, intergovernmental relations theory, and digital governance theory reveals that an institutional framework for investigative collaboration concerning such crimes has preliminarily taken shape, and collaborative models at the practical operational level are undergoing continuous innovation. However, examined from the perspective of effectiveness, there remains considerable room for improvement in terms of information sharing, evidence conversion, and the execution mechanism of cross-regional and cross-departmental collaboration. The underlying causes …
Effects Of Wrinkled Pea Meal Replacement Powder On Glucose And Lipid Metabolism Disorders And Gut Microbiota In Mice,
2026
Beijing Food Additives Engineering and Technology Research Centre , School of Food and Health , Beijing Technology and Business University , Beijing 100048 , China
Effects Of Wrinkled Pea Meal Replacement Powder On Glucose And Lipid Metabolism Disorders And Gut Microbiota In Mice, Cui Yajun, Hong Lingyu, Zhou Sumei, He Yuhua, Yao Yang, Hou Dianzhi
Food and Machinery
［Objective］ To investigate the effects of wrinkled pea meal replacement powder on glucose and lipid metabolism disorders and gut microbiota.［Methods］ A 12-week intervention experiment was conducted using a high-fat diet-fed mouse model. Changes in key indicators,including mouse phenotypes,blood biochemical parameters, histopathology, and gut microbial composition, were systematically monitored.［Results］ Wrinkled pea meal replacement powder significantly reduced fasting blood glucose, area under the blood glucose curve, and serum levels of total cholesterol, triglycerides, and low-density lipoprotein cholesterol in high-fat-fed mice (P<0.05). It effectively alleviated hepatic steatosis, reduced serum alanine aminotransferase levels (P<0.05), and significantly mitigated hepatocyte damage. Additionally, consumption of wrinkled pea meal replacement powder significantly regulated gut microecological imbalance induced by a high-fat diet, increased gut microbial richness, decreased the Firmicutes/Bacteroidetes ratio, and increased the relative abundance of beneficial bacteria, including norank_f_ Muribaculaceae, norank_o_ Clostridia _UCG- 014, and Bifidobacterium.［Conclusion］ Wrinkled pea meal replacement powder has potential application value in improving glucose and lipid metabolism and regulating gut health.
Zinc Biofortification Technologies , Edible Safety , And Physiological Function Regulation In Edible Mushrooms,
2026
College of Biological Science and Engineering , Fuzhou University , Fuzhou , Fujian 350108 , China
Zinc Biofortification Technologies , Edible Safety , And Physiological Function Regulation In Edible Mushrooms, Wu Bingbing, Shi Nengpai, Su Jianwei, Hou Xuemei, Lin Xiangyang
Food and Machinery
Zinc (Zn) is an essential trace element for humans, and dietary zinc deficiency is an important global public health issue. Edible mushrooms have become highly promising carriers for zinc biofortification due to their natural mineral accumulation ability and the capacity to convert inorganic zinc into organically bound states with higher bioavailability. The enrichment and absorption of zinc, intracellular homeostasis regulation, and subcellular distribution patterns during the cultivation process of edible mushrooms were summarized, and the key factors influencing the efficiency of zinc biofortification, including fungal species, zinc sources (inorganic, organic, or nano forms ),application methods,and cultivation conditions, were evaluated. In …
Processing Mechanism And Efficacy Maintenance Strategy Of Ginseng Active Ingredients Based On Spectroscopy Technology,
2026
Agricultural College of Yanbian University , Yanji , Jilin 133002 , China
Processing Mechanism And Efficacy Maintenance Strategy Of Ginseng Active Ingredients Based On Spectroscopy Technology, Yang Hantong, Kong Linghui, Jiang Mengmeng, Wang Yingxiu, Li Xiangguo
Food and Machinery
Ginseng, as a medicinal and edible plant, has ginsenosides as its core active components, which are widely applied due to their physiological functions such as antioxidant and anti-inflammatory activities; however, their structures and activities are easily affected by food processing. During processing steps such as cleaning, steaming/boiling, and fermentation, temperature, pH, and microbial enzyme systems alter the types, contents, and stability of active components through reactions such as hydrolysis and oxidation. The intrinsic linkage mechanism of "component transformation-activity-bioavailability" constitutes a core focus and challenge in current research. This study, based on spectroscopic techniques including high-performance liquid chromatography (HPLC), nuclear magnetic …
Intelligent Temperature And Humidity Control System For Daqu Fermentation Rooms Using Smith Predictor-Based Fuzzy Pid,
2026
School of Mechanical Engineering , Sichuan University of Science and Engineering , Yibin , Sichuan 644000 , China
Intelligent Temperature And Humidity Control System For Daqu Fermentation Rooms Using Smith Predictor-Based Fuzzy Pid, Yang Haili, Liao Xilong, Liu Sai, Hu Xinjun, Li Lan, Xie Liangliang, Chen Shan, Fei Lei
Food and Machinery
［Objective］ To address the strong delay and nonlinearity in the Daqu fermentation process.［Methods］ This study proposes a coordinated control strategy combining a Smith predictor and fuzzy proportional -integral -derivative (PID). By establishing a mathematical model of the fermentation process, the Smith predictor is used to compensate for the delay. Combined with fuzzy rules, the PID parameters are tuned online, achieving precise control of temperature and humidity.［Results］ Compared with traditional and fuzzy PID control, the temperature overshoot is reduced by 23.3% and 4.7%,respectively,while the adjustment time is shortened by 15.81% and 11.53%,respectively. For humidity, the overshoot is reduced by 31.4% and …
Effects Of Ozone Treatment At Different Concentrations On Storage Quality Of Fresh Peanuts,
2026
Agricultural Product Processing Research Center , Henan Academy of Agricultural Sciences , Zhengzhou , Henan 450002 , China
Effects Of Ozone Treatment At Different Concentrations On Storage Quality Of Fresh Peanuts, Yang Hui, Han Junhao, Xie Yongkang, Li Ping, Cao Shina
Food and Machinery
［Objective］ To study the preservation effect of ozone on fresh peanuts.［Methods］ "Four Red" fresh peanuts were used as experimental materials. Peanuts were treated with ozone at different concentrations (10,30,and 50 mg/L ) and stored at (4 ± 1) ℃ for 15 days. Edible quality, nutritional quality, and safety quality were measured every 3 days.［Results］ The effects of ozone treatment on the post-harvest storage quality of fresh peanuts varied with concentration. Compared with the control group, medium-to-low concentration ozone treatment (≤30 mg/L ) effectively reduced peanut mass loss, inhibited mold development and microbial growth, maintained stable kernel color and good texture, …
Effects Of Thermal Processing Methods On Flavor Quality Of Fish Meat And Differential Formation Mechanisms : A Review,
2026
School of Food Science and Biological Engineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China
Effects Of Thermal Processing Methods On Flavor Quality Of Fish Meat And Differential Formation Mechanisms : A Review, Zou Wanghua, Hou Xiaoyi, Liu Miao, Deng Na, Ni Panxianzhi, Li Hui, Fu Haohua, Wang Jianhui
Food and Machinery
Thermal processing is the most commonly used technique for fish products. Different thermal processing techniques vary in the degree of lipid oxidation, protein degradation, and Maillard reaction, as well as the synergy among these reactions, thereby differentially affecting flavor. Focusing on four typical thermal processing methods, steaming, boiling, frying, and roasting, this paper reviews the flavor change patterns in various types of fish products under different thermal processing conditions. Moreover, from the perspective of the synergy among lipid oxidation and decomposition, protein degradation, and the Maillard reaction, this paper systematically elucidates the formation mechanisms underlying the flavor substance enrichment and …
Substantial Nighttime Evapotranspiration In Lettuce Grown Under Controlled-Environment Conditions,
2026
Utah State University
Substantial Nighttime Evapotranspiration In Lettuce Grown Under Controlled-Environment Conditions, Claudia Garrido-Ruiz, Juan D. González-Teruel, Scott B. Jones, Bruce Bugbee
Plants, Soils, and Climate Faculty Publications
Nighttime evapotranspiration (ETn) has been widely reported across plant species, yet its magnitude and physiological significance in controlled-environment crop production remain poorly understood. This study quantified ETn in lettuce (Lactuca sativa L. cv. Outredgeous) grown under controlled-environment conditions and evaluated nighttime-to-daytime ET dynamics under contrasting surface cover conditions. Plants were grown in peat-based root modules operated as zero-drainage systems, allowing ET to be quantified from continuous mass loss of individual nutrient reservoirs. Two surface treatments were compared: uncovered growth media and growth media covered with flexible silicone-rubber sheets incorporated as part of the evaluated growth-system configuration, which …
Synthetic-Chicken-Fillets,
2026
University of Texas at Arlington
Synthetic-Chicken-Fillets, Chirantan Sen Mukherjee, Seung-Chul Yoon, William J. Beksi
Agriculture
This Synthetic-Chicken-Fillets dataset contains 1,000 synthetic 3D meshes designed to capture the natural variance and size diversity of real broiler fillets. The collection was developed to test automated woody breast detection algorithms within a physics-based simulation environment. We utilized a seed dataset of 2D depth maps derived from 40 real-world RGBD point cloud scans. These real depth maps were fed into a few-shot transfer learning pipeline using a generative adversarial network architecture. The resulting generated depth maps were reconstructed back into 3D meshes. The length and thickness of each mesh were randomly scaled based on physical measurements of real broiler …
Agrivoltaic Shading Reduces Soil Greenhouse Gas Fluxes In A Semi-Arid Vineyard,
2026
The University of Texas Rio Grande Valley
Agrivoltaic Shading Reduces Soil Greenhouse Gas Fluxes In A Semi-Arid Vineyard, Marcelo Gomes Da Silva, Rafael M. Almeida, Carine Cocco, Engil Pereira
School of Earth, Environmental, & Marine Sciences Faculty Publications
Agrivoltaic systems are expanding in semi-arid regions, raising questions about how panel driven shading alters soil greenhouse gas exchange. We used automated chambers to measure high frequency soil CO2, N2O, and CH4 fluxes in a newly established vineyard agrivoltaic system in Texas across three shading intensities (0%, 35%, 88%) that represent the light environment beneath panels as shaped by panel tilt and solar trajectory. Shading primarily cooled the soil, reducing mean soil temperature from 35.9 °C (0%) to 32.5 °C (35%) and 30.5 °C (88%), while mean soil water content shifted modestly (0.125, 0.106, and 0.130 m3 m−3, respectively). Over …
Soil Nutrients And Composting (Lesson 3),
2026
Todd County High School, Rosebud Reservation, Mission, South Dakota
Soil Nutrients And Composting (Lesson 3), Mara Johnson, Jiyul Chang, Madhav P. Nepal
iLEARN Teaching Resources
In this lesson, students investigate how nutrient cycling contributes to soil health and agricultural sustainability. Building upon previous lessons on the Three Sisters planting system and soil health analysis, students explore composting as a strategy for restoring nutrients in soils. Students learn the roles of carbon-rich "browns" and nitrogen-rich "greens" in decomposition and construct miniature composting systems using locally available organic materials. Through observation, data collection, and long-term monitoring, students analyze how microorganisms recycle nutrients and convert organic matter into fertile soil amendments. Students connect composting to traditional ecological knowledge, food sovereignty, environmental stewardship, and sustainable agriculture while evaluating how …
