Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, 4031, Philippines
South Dakota State University
Effect Of Cultivation Methods On Volatile Components In Morchella Esculenta,
2026
Guizhou Institute of Mountain Resources , Guizhou Academy of Sciences , Guiyang , Guizhou 550002 , China
Effect Of Cultivation Methods On Volatile Components In Morchella Esculenta, Liu Ni, Jiang Bo, Li Lang
Food and Machinery
[Objective] To comprehensively reveal the flavor and quality characteristics, and differences of Morchella esculenta under different cultivation methods, and systematically evaluate their volatile aroma components. [Methods] Qualitative and quantitative analyses are conducted on volatile aroma components in M. esculenta cultivated in greenhouses, under forests, and in caves in the vicinity of FAST by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) techniques. The contribution of different components to the overall flavor is assessed by the relative odor activity value (ROAV) method. Based on this, principal component analysis and cluster analysis are conducted, achieving a comprehensive evaluation of the flavor …
Determination Of Migration Level Of 4-Methyl- 1-Pentene And 1-Decene From Food Contact Materials Using Headspace-Gas Chromatography,
2026
Hunan Provincial Institute of Product and Goods Quality Inspection , Changsha , Hunan 410007 , China
Determination Of Migration Level Of 4-Methyl- 1-Pentene And 1-Decene From Food Contact Materials Using Headspace-Gas Chromatography, Liu Afang, Chen Ranbing, Li Zheng, Kang Feng, Zhao Jinyao
Food and Machinery
[Objective] This study aims to establish an analytical method for detecting the migration levels of 4-methyl-1-pentene and 1-decene monomers from food contact materials into four food simulants, including 4% acetic acid, 10% ethanol, 20% ethanol, and 50% ethanol. [Methods] Chromatographic columns of different polarities and specifications are compared to select the optimal column. The headspace equilibrium temperature and equilibrium time are optimized using peak area as the evaluation index. Methodological validation is performed by conducting recovery experiments at low, medium, and high spiking levels using the soaking solutions of the negative sample of the four food simulants as the matrix, …
A Surface Defect Detection Model For Fused Images Of Fruits Based On Improved Resnet 18,
2026
College of Information and Management Science , Henan Agricultural University , Zhengzhou , Henan 450046 , China;Henan International Joint Laboratory of Agricultural Big Data and Artificial Intelligence , Zhengzhou , Henan 450046 , China
A Surface Defect Detection Model For Fused Images Of Fruits Based On Improved Resnet 18, Si Haiping, Zhao Wenrui, Zhao Yuyang, Li Tingting, Fernado Bacao, Li Yanling
Food and Machinery
[Objective] To enhance the accuracy of detecting fruit surface defects caused by minor mechanical friction during transportation. [Methods] A surface defect detection model for fused images of fruits based on improved ResNet 18 is proposed. To address the challenge of multi-scale feature extraction, the model incorporates a MELA module designed to capture image details more comprehensively. Additionally, an energy function-based regularization loss function is introduced to collaboratively optimize the training process alongside the cross-entropy loss function. Furthermore, a transfer learning strategy is employed to mitigate overfitting. [Results] Experimental results demonstrated that the improved model exhibits exceptional performance in fruit surface …
Non-Destructive Detection Of Pork Loin Freshness Based On The Yolo V 11 Model,
2026
School of Artificial Intelligence , Hezhou University , Hezhou , Guangxi 542899 , China
Non-Destructive Detection Of Pork Loin Freshness Based On The Yolo V 11 Model, Deng Zhonghui, Xie Wei
Food and Machinery
[Objective] To develop an intelligent method for non-destructive recognition of pork loin freshness based on computer vision technology, which is to be achieved by establishing a classification model for accurate, fast, and non-destructive detection of pork freshness in the cold chain industry. [Methods] A classification detection model is proposed based on the YOLO v11 architecture. First, total volatile basic nitrogen (TVB-N) content and pH values are measured before the meat samples are divided into three categories: "fresh", "less fresh", and "spoiled". A dataset of 4 680 high-resolution images is constructed (generated from 1 247 original images enhanced through operations such …
Extraction Process Optimization Of Dunaliella Spp. Protein And Its Physicochemical Properties,
2026
School of Chemistry and Chemical Engineering , Qinghai Normal University , Xining , Qinghai 810000 , China
Extraction Process Optimization Of Dunaliella Spp. Protein And Its Physicochemical Properties, Wang Xiaochen, Zhang Wei, Jing Yongkang, Xing Fengjie, Zhang Guodong, Zheng Xin
Food and Machinery
[Objective] Using Dunaliella spp. powder as the raw material, to explore the effect of pH value, alkali dissolution temperature, alkali dissolution time, and solid-liquid ratio on Dunaliella spp. protein extraction. [Methods] The optimal conditions are screened by single-factor experiments. Response surface experiments are designed by the Box-Behnken method to determine the optimal extraction process parameters for Dunaliella spp. protein with the Dunaliella spp. protein extraction rate as the indicator. Additionally, the group composition, secondary structure, amino acid composition, and functional properties of Dunaliella spp. protein are determined. [Results] The optimal extraction process conditions for Dunaliella spp. protein is pH 10.54, …
Effects Of Various Extraction Methods On The Performance Of Corn Fiber Gum-Pea Protein Composite Gels,
2026
Food Science and Pharmacy College , Zhejiang Ocean University , Zhoushan , Zhejiang 316022 , China
Effects Of Various Extraction Methods On The Performance Of Corn Fiber Gum-Pea Protein Composite Gels, Wu Chenglong, Jiang Zhili, Huang Lilin, Tang Leiming, Sun Xiaohong
Food and Machinery
[Objective] This study aims to investigate the effects of three extraction methods - alkaline extraction, enzymatic extraction, and acid extraction - on the properties of corn fiber gum (CFG)-pea protein composite gels. [Methods] CFG was extracted from corn bran using the three methods. The gel strength, water-holding capacity, rheological properties, and microstructure of the CFG-pea protein composite gels are evaluated. [Results] The CFG extracted by enzymatic extraction increases the gel strength of pea protein gels from (27.20±2.45) g to (65.80±2.67) g, and the water-holding capacity from (40.60±3.40)% to (75.80±5.10)%. Additionally, it forms a more compact and ordered network structure with …
Numerical Simulation Of Humidity Field In Baijiu Fermentation Rooms And Influencing Factors,
2026
School of Mechanical Engineering , Sichuan University of Science and Engineering , Yibin , Sichuan 644000 , China
Numerical Simulation Of Humidity Field In Baijiu Fermentation Rooms And Influencing Factors, Hao Qi, Shi Yan, Yang Zhengquan, Lin Chunsong, Xu Guangqi, Wen Enhan
Food and Machinery
[Objective] To investigate the effects of ventilation conditions and Daqu stacking methods in the fermentation room on the humidity levels at various points within the room. [Methods] A three-dimensional unsteady gas-solid coupling model of a small-scale fermentation room is established. Then, the humidity field variation patterns in the room are analyzed using the height of the humidifying air supply outlet (H), the interlayer spacing of fermentation racks (h), and the gap between fermentation piles (δ) as variables. Additionally, multi-objective optimization is performed based on response surface methodology (RSM) and the non-dominated sorting genetic algorithm II (NSGA-II). [Results] H, h, and …
Research Progress In The Extraction And Purification Processes And Biological Activities Of Flavonoids From Cuscutae Semen,
2026
School of Pharmacy , Harbin University of Commerce , Harbin , Heilongjiang 150076 , China;Pharmaceutical Engineering Technology Research Center , Harbin University of Commerce , Harbin , Heilongjiang 150076 , China
Research Progress In The Extraction And Purification Processes And Biological Activities Of Flavonoids From Cuscutae Semen, Li Renxin, Xiong Ying, Song Hui
Food and Machinery
Cuscutae Semen is a Chinese herbal medicine and a raw material for health foods in China, with flavonoids being a group of its main functional components. This article provides a systematic review of the extraction and purification techniques - reflux, ultrasonic, Soxhlet, microwave-assisted, flash, enzymatic hydrolysis, and supercritical CO2 extraction methods - of flavonoids from Cuscutae Semen. Furthermore, it elaborates on the biological activities such as reproductive protection, anti-tumor effect, anti-oxidative stress effect, liver and kidney protection, and immune regulation of flavonoids from Cuscutae Semen, as well as their related mechanisms. Moreover, this paper makes an outlook on the development …
Heat Transfer Analysis And Packaging Optimization Design Of Self-Heating Rice,
2026
College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , China
Heat Transfer Analysis And Packaging Optimization Design Of Self-Heating Rice, Sun Haowen, Li Huan, Wu Xiaomeng, Mao Like
Food and Machinery
[Objective] To further understand the influence of the heat transfer process on the quality of self-heating foods and improve the heating rate of existing self-heating rice products. [Methods] A combination of virtual simulation and experimental methods was used to analyze the actual temperature variations during the heating process of self-heating rice and the effects of heat transfer on rice texture. A three-dimensional heat transfer model of self-heating rice was established using COMSOL software to investigate the heat transfer process, and the packaging design of self-heating rice was optimized with the objective of maximizing the heating rate. [Results] After reheating and …
Effect Of Lotus Leaf Powder Addition On Whole Wheat Dough Characteristics And Whole Wheat Bread Quality,
2026
Beijing Technology and Business University , Beijing 100048 , China
Effect Of Lotus Leaf Powder Addition On Whole Wheat Dough Characteristics And Whole Wheat Bread Quality, Chen Rui, Gong Lingxiao
Food and Machinery
[Objective] To determine the optimum addition of lotus leaf powder in whole wheat flour, thus improving the nutritional value of whole wheat bread while maintaining high quality. [Methods] Rapid viscosity analyzer, rheometer, and texture analyzer are employed to explore the pasting properties of the composite flour, the rheological characteristics of the dough, and the texture properties of the bread. Additionally, the effect of lotus leaf powder on the quality of whole wheat bread is evaluated using a colorimeter, sensory evaluation, and in vitro digestion evaluation. [Results] The analysis reveals that as the lotus leaf powder addition is increased, a significant …
Effects Of Extraction Methods On The Composition And Physicochemical Properties Of Flavonoids From Lycium Barbarum Leaves,
2026
School of Food Science and Engineering , Ningxia University , Yinchuan , Ningxia 750021 , China
Effects Of Extraction Methods On The Composition And Physicochemical Properties Of Flavonoids From Lycium Barbarum Leaves, Li Juanxia, Li Jianxin, Gao Jianying, Mai Wenting, Fan Yanli, Ma Jinchao, Meng Xuemei
Food and Machinery
[Objective] To investigate the effects of different extraction methods on the efficacy, chemical composition, and functional group characteristics of flavonoids in Lycium barbarum leaves. [Methods] This study comparatively analyzes the effects of three methods - ultrasound-assisted ethanol extraction (UAE), microwave-assisted ethanol extraction (MAE), and aqueous two-phase system (ATPS) - on the yield, composition, and in vitro antioxidant activity of flavonoids from L. barbarum leaves. [Results] UAE and MAE achieve the highest yield of flavonoids from dried L. barbarum leaves. The main components are rutin, quercetin, chlorogenic acid, and kaempferol. The antioxidant capacity of the flavonoid extract from dried L. barbarum …
Design And Application Of Low-Temperature Heat Pump Belt Drying Technology In Soy Sauce Residue Drying Process,
2026
Hunan Qingyuan Huajian Environmental Technology Co ., Ltd., Changsha , Hunan 410000 , China
Design And Application Of Low-Temperature Heat Pump Belt Drying Technology In Soy Sauce Residue Drying Process, Liu Shumo, Wang Liangliang, Qi Yan, Luo Zhiqiang, Cao Lei
Food and Machinery
[Objective] To address key issues in conventional soy sauce residue drying processes, including high energy consumption, severe equipment corrosion, and the susceptibility of heat-sensitive nutrients to degradation, a novel integrated drying system was designed and developed to achieve high efficiency, energy savings, and reliable product quality. [Methods] The system integrates key technologies such as spiral air-duct drying and two-stage dust removal. Based on the reverse Carnot cycle principle of a heat pump, a low-temperature drying environment of 40~75 ℃ was established, with the aim of reducing energy consumption while maximizing the retention of the material’s original quality. [Results] The system …
Dynamic Evolution Law Of Volatile Flavor Components During The Aging Process Of Sauce-Flavored Baijiu,
2026
Institute of Agro-products Processing and Design , Hainan Academy of Agricultural Sciences , Haikou , Hainan 571100 , China;College of Food Science and Technology , Yunnan Agricultural University , Kunming , Yunnan 650051 , China
Dynamic Evolution Law Of Volatile Flavor Components During The Aging Process Of Sauce-Flavored Baijiu, Dai Jiahui, Wang Yanan, Kang Xiaoning, Dai Wenting, Wang Shiping
Food and Machinery
[Objective] To investigate the aroma changes of sauce-flavored Baijiu during different aging periods, and to provide a theoretical basis for Baijiu aroma analysis and modern processing technology research. [Methods] Electronic nose, gas chromatography -mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) were employed. Sauce-flavored Baijiu with different aging times (original liquor, 1-year aged, and 5-year aged) was used as the research objects. Combined with multivariate statistical methods, including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS -DA), the differences in volatile flavor compounds of Baijiu with different aging times were analyzed. [Results] A total of 1 …
Microwave-Assisted Enzymatic Hydrolysis Of Tibetan Sheep Blood Protein And Analysis Of Product Characteristics,
2026
College of Food Science , Xizang Agricultural and Animal Husbandry University , Nyingchi , Xizang 860000 , China;Provincial-Ministerial Co-Constructed Collaborative Innovation Center for Tibetan Special Agricultural and Animal Husbandry Resources , Nyingchi , Xizang 860000 , China
Microwave-Assisted Enzymatic Hydrolysis Of Tibetan Sheep Blood Protein And Analysis Of Product Characteristics, Yu Xilu, Gu Xuedong, Chen Yujin, Zhang Hongxin, Ciren Danzhu
Food and Machinery
[Objective] This study aims to utilize fresh Tibetan sheep blood as raw material, investigate the enhancing effect of microwave-assisted technology on enzymatic hydrolysis efficiency, and achieve high-value utilization of Tibetan sheep blood. [Methods] A microwave-assisted trypsin hydrolysis method is employed to enzymatically hydrolyze the proteins. The optimal hydrolysis conditions are established through single-factor experiments and response surface methodology. The resulting hydrolysates are characterized using scanning electron microscopy (SEM) and a fully automated amino acid analyzer. [Results] The optimal hydrolysis conditions are determined as follows: microwave temperature of 40 ℃, microwave time of 50 min, enzymatic hydrolysis time of 240 min, …
Analysis Of Inorganic Element Content And Health Risk Assessment Of Ranunculi Ternati Radix From Different Origins,
2026
School of Pharmacy , Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China
Analysis Of Inorganic Element Content And Health Risk Assessment Of Ranunculi Ternati Radix From Different Origins, Li Juan, Geng Xiaotong, Yao Weijie, Zhou Tao, Bi Jingjing
Food and Machinery
[Objective] The variations in inorganic element content and the safety of heavy metals and harmful elements in Ranunculi ternati radix from different origins were investigated. [Methods] The quantitative analysis of 24 elements in the samples was performed by inductively coupled plasma mass spectrometry (ICP-MS). Health risk assessment was conducted using estimated daily intake (EDI), target hazard quotient (THQ), and carcinogenic risk (CR). Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were used for origin identification analysis and differential element screening. [Results] All 25 Ranunculi ternati radix samples from different origins contain abundant macronutrients (K, Na, Ca, and Mg) …
Rapid Detection Of Viable Salmonella Based On Specific Phage Infection Combined With Fluorescent Rpa,
2026
Jiangxi Provincial Key Laboratory of Major Epidemics Prevention and Control , Jiangxi Provincial Center for Disease Control and Prevention , Nanchang , Jiangxi 330029 , China
Rapid Detection Of Viable Salmonella Based On Specific Phage Infection Combined With Fluorescent Rpa, Liu Daofeng, Zhai Yujie, Tan Yucheng, Shan Shan, Lu Jun, Zhong Ziqing
Food and Machinery
[Objective] To establish a rapid detection method for viable Salmonella based on specific phage infection and recombinase polymerase amplification (RPA) in response to the key challenge that traditional molecular biological detection methods have difficulty in conveniently distinguishing between viable and non-viable foodborne pathogens. [Methods] Taking advantage of the characteristic that O-1 phage only proliferates in viable bacteria, the phage is added to the enriched sample. After further incubation, total DNA is extracted. Fluorescent RPA is used to determine whether the phage has significantly proliferated, so as to judge the presence of viable Salmonella in the original sample. [Results] After optimization, …
Establishment Of An Indirect Competitive Elisa For Sulfadimethoxine,
2026
College of Food and Bioengineering , Henan University of Science and Technology , Luoyang , Henan 471000 , China;Henan International Joint Laboratory of Food Green Processing and Quality Safety Control , Luoyang , Henan 471000 , China
Establishment Of An Indirect Competitive Elisa For Sulfadimethoxine, Han Lu, Huang Mingyue, Yu Xiang, Li Sijia, Cao Jinbo, Wang Yao, Kang Huaibin
Food and Machinery
[Objective] To establish an indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) for the detection of sulfadimethoxine (SDM) in animal-derived foods. [Methods] An artificial antigen is synthesized by conjugating SDM with carrier proteins by the diazotization method. A highly sensitive antibody against SDM is prepared by immunizing animals. Based on this, an ic-ELISA is established and the detection system is optimized. Its detection performance is characterized, and spiked recovery tests are carried out. [Results] When the concentration of the coating antigen is 0.500 μg/mL, the dilution ratio of the horseradish peroxidase-labeled goat anti-rabbit secondary antibody is 1:5000, the reaction time of the …
Authenticity Identification Of Camellia Seed Oil Based On Gas Chromatography And Chemometrics,
2026
College of Food Science and Engineering , Northwest A & F University , Xianyang , Shaanxi 712100 , China
Authenticity Identification Of Camellia Seed Oil Based On Gas Chromatography And Chemometrics, Li Jingyan, Li Qin, Han Bo, Zhang Ruixue
Food and Machinery
[Objective] To establish a method for authenticity identification of camellia seed oil. [Methods] The fatty acid composition of camellia seed oil and six common vegetable oils are determined by gas chromatography. Principal component analysis (PCA) is employed to explore the distribution patterns of fatty acids among the vegetable oils and to screen for potentially adulterated oils. Partial least squares discriminant analysis (PLS-DA) is applied to establish a model between fatty acid profiles and actual adulterated oils. Finally, multiple stepwise linear regression analysis is used to establish quantitative analysis models for adulteration in camellia seed oil. [Results] Among the six common …
Migration Volume Determination And Migration Patterns Of 11 Antioxidants From Degradable Polylactic Acid Straws,
2026
Guangdong Testing Institute of Product Quality Supervision , Foshan , Guangdong 528300 , China
Migration Volume Determination And Migration Patterns Of 11 Antioxidants From Degradable Polylactic Acid Straws, Luo Minting, Wu Zhihang, Hu Tengxin, Xu Qingpeng
Food and Machinery
[Objective] To establish a method for authenticity identification of camellia seed oil. [Methods] The fatty acid composition of camellia seed oil and six common vegetable oils are determined by gas chromatography. Principal component analysis (PCA) is employed to explore the distribution patterns of fatty acids among the vegetable oils and to screen for potentially adulterated oils. Partial least squares discriminant analysis (PLS-DA) is applied to establish a model between fatty acid profiles and actual adulterated oils. Finally, multiple stepwise linear regression analysis is used to establish quantitative analysis models for adulteration in camellia seed oil. [Results] Among the six common …
Determination Of Five Fluorescent Whitening Agents In Prepared Dishes By Gel Permeation Chromatography-High Performance Liquid Chromatography,
2026
Center for Disease Control and Prevention of Yancheng , Yancheng , Jiangsu 224000 , China;Yancheng Center of Jiangsu Food Safety Risk Monitoring , Yancheng , Jiangsu 224000 , China
Determination Of Five Fluorescent Whitening Agents In Prepared Dishes By Gel Permeation Chromatography-High Performance Liquid Chromatography, Li Bingbing, Wang Chunlei, Huang Zhenzhen, Dai Li, Wang Kun
Food and Machinery
[Objective] To establish a method for the determination of five fluorescent whitening agents (FWAs) in prepared dishes using gel permeation chromatography combined with high-performance liquid chromatography (GPC-HPLC). [Methods] The prepared dish samples were homogenized, ultrasonically extracted with acetonitrile, purified and reconstituted by GPC, then filtered before being analyzed by HPLC. The separation was performed on a Waters Symnetry Shield PR-C18 column (4.6 mm ×250 mm, 5.0 µm) using acetonitrile and water as the mobile phase with gradient elution. [Results] The five FWAs in the prepared dishes showed good linearity within the range of 2~500 µg/L, with correlation coefficients greater than …
