Effects Of The Combination Of Japonica Rice And Indica Rice On The Eating Quality Of Rice Noodles For Infants,
2021
Food Institute of Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Effects Of The Combination Of Japonica Rice And Indica Rice On The Eating Quality Of Rice Noodles For Infants, Zhang Rong-Bin, Yan Jing-Chao, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Ren Guo-Pu
Food and Machinery
The basic physical and chemical indexes, cooking characteristics, gelatinization characteristics and texture characteristics of different combinations of japonica rice and indica rice were studied. The results showed that the content of amylose had an important influence on food quality. In terms of cooking characteristics, the lower the amylose content and the smaller the water absorption and expansion volume was, the higher the rice soup pH , the rice soup iodine color value and the rice soup dry matter content would be, and the better the cooking and brewing properties was. In terms of gelatinization characteristics, the lower the amylose content …
Optimized Preparation Of Maillard Reaction Products From Lysine And Xylose And Its Antibacterial Properties,
2021
Wuhan Huanghelou Essence and Flavor Co., Ltd., Wuhan, Hubei 430050, China; Wuhan Huanghelou New Materials Science and Technology Development Co., Ltd., Wuhan, Hubei 430050, China
Optimized Preparation Of Maillard Reaction Products From Lysine And Xylose And Its Antibacterial Properties, Sun Wei-Wei, Cai Cao, Duan Li-Ping, Chen Sheng, Chen Hao, Jin Hao, Zhu Jie
Food and Machinery
In this study, Xylose and Lysine were used as raw materials. The browning level of Maillard reaction and the antioxidant activity of reaction products (MRPs) were taken as evaluation indexes, combined with response surface method to optimize and obtain optimal preparation conditions for Maillard reaction products (XL-MRPs) of the xylose-lysine system. In addition, the antibacterial properties of XL-MRPs have also been studied.The results showed that the optimal preparation conditions were: reaction time 120 min, pH 9.0, reaction temperature 109 ℃, Xylose to Lys molar ratio of 2.1∶1.0, XL-MRPs had the strongest oxidation resistance, and FRAP value was 1.33±0.16. XL-MRPs have …
Purification And Characterization Of Metmyoglobin Reductase In Beef Longissimus Muscle,
2021
College of Food Science and Technology， Henan Agricultural University， Zhengzhou, Henan 450002, China
Purification And Characterization Of Metmyoglobin Reductase In Beef Longissimus Muscle, Zhao Li-Jun, Zhao Ke, Zhao Gai-Ming, Ma Yang-Yang, Zhu Yao-Di, Li Miao-Yun, Huang Ming-Yuan
Food and Machinery
The longissimus muscle from chilled beef was used as raw material to preliminary study the purification and characteristics of metmyoglobin reductase. The effect of temperature, pH and metal ions on the metmyoglobin reductase activity was investigated. Results revealed that the metmyoglobin reductase of longissimus muscle could be crudely purified with ammonium sulfate (65% saturation) and ultrafiltration (>50 kDa). SDS-PAGE analysis showed that the molecular weight of the metmyoglobin reductase of longissimus muscle was 29.0~66.4 kDa, mainly. The proper temperature of the metmyoglobin reductase of longissimus muscle was 40 ℃, with the proper pH 6.0. Cu2+ could inhibit the …
Analysis Of Free Fatty Acids And Flavor Characteristics Of Sauced Duck From Jiangxi Local Brands,
2021
Institute of Agricultural Processing, Jiangxi Academy of Agricultural Science, Nanchang, Jiangxi 330200, China
Analysis Of Free Fatty Acids And Flavor Characteristics Of Sauced Duck From Jiangxi Local Brands, Liu Guang-Xian, Li Xue, Wang Li, Cheng Wen-Long, Chen Zhi-Wei
Food and Machinery
The free fatty acids and the flavor characteristics of the time-honored sauced duck, Huangshanghuang sauced ducks and Xiangtang sauced duck in Jiangxi province were investigated by gas chromatography-mass spectrometry (GC-MS) and amino acid analysis. The results showed that twenty-three kinds of free fatty acids were detected in the three kinds of sauced duck, which cis-9-oleic acid, palmitic acid and linoleic acid were the main free fatty acids in Jiangxi sauced duck. The glutamic acid content of Xiangtang sauced duck was higher than that of the other two sauced duck significantly, which was 9.27 g /100 g. Ninety-two volatile flavor compounds …
Effect Of Sports Drinks On Color Stability Of Different Light-Cured Composite Resins,
2021
Baotou Railway Vacational & Technical College, Baotou, Inner Mongolia 014060, China
Effect Of Sports Drinks On Color Stability Of Different Light-Cured Composite Resins, Zhang Wei
Food and Machinery
In this study, in order to evaluate the effect of three kinds of sports drinks on the color stability of light cured composite resin materials after 1 and 6 months of immersion, the reference color values (L*, a*, b*) of four kinds of resin composites were measured, and samples from each group of composite materials were randomly selected and immersed in sports drinks and distilled water for 1 month and 6 months. The color values of the samples after immersion were re measured, and the color change value (DE) was calculated. The data were …
Effects Of Threshing, Redrying With Collaborative Aging On Polyphenols Content In Tobacco-Planting Area Of Liangshan In Sichuan,
2021
Technology Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, Sichuan 610066, China; Key Laboratory for Harmful Components and Tar Reduction in Cigarette of Sichuan Province, Chengdu, Sichuan 610066, China
Effects Of Threshing, Redrying With Collaborative Aging On Polyphenols Content In Tobacco-Planting Area Of Liangshan In Sichuan, Ma Ya-Ping, Li Li, Luo Cheng, Li Dong-Liang
Food and Machinery
Studied the changes of polyphenols including chlorogenic acid, neochlorogenic acid, 4-O-coffee-D-quinic acid, scopoletin, rutin, kaempferol glycoside and polyphenols content in Sichuan Liangshan flue-cured tobacco leaves under different key parameters of threshing and redrying (a1 was one wetting process outlet temperature; a2 was redrying zone 1 temperature~a5 was redrying zone 4 temperature) and alcoholization duration. The results show that: ① one wetting process outlet temperature have a certain positive correlation with polyphenols content, and redrying zone 1 temperature~ redrying zone 4 temperature are not significantly correlation. ② Chlorogenic acid, neochlorogenic acid, rutin, kaempferol glycoside and polyphenols content decrease with the increase …
Construction Of Lead (Ii) Ion Detection Method Based On Regulation Of Thiacyanine Self-Assembly By Nucleic Acid Aptamer,
2021
National Center for Occupational Safety and Health, NHC, Beijing 102308, China
Construction Of Lead (Ii) Ion Detection Method Based On Regulation Of Thiacyanine Self-Assembly By Nucleic Acid Aptamer, Zhao Han, Yu Li-Jia, Wu Zhi-Sheng, Zhang Ying-Lin, Zhang Hua-Wei, Shi Xiao-Dong
Food and Machinery
In this paper, regulation of self-assembly properties of thiacyanine dye (Dye2) by nucleic acid aptamer (T30695) was used to construct a specific recognition unit for detecting Pb2+. G-quadruplexes were formed to interact with dye 2 monomers, which could disassemble dimers of Dye2 into monomer, in the presence of Pb2+. The absorption vales at 422 nm via 445 nm was used as a specific recognition signal to achieve the purpose of specificity and high sensitivity identification of Pb2+ only by UV-vis spectra. This system has a good linear relationship from 0.25 to 10.00 μmol/L (R2 …
The Determination Of Residues Of Bentazone And Its Metabolites In Rice And Wheat Flour By High-Performance Liquid Chromatography-Ms/Ms,
2021
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test， Wuhan, Hubei 430075， China
The Determination Of Residues Of Bentazone And Its Metabolites In Rice And Wheat Flour By High-Performance Liquid Chromatography-Ms/Ms, Liu Di, Yang Qing, Han Li, Yu Ting-Ting, Cao Qi, Jiang Feng, Wang Hui-Xia
Food and Machinery
A general QuEChERS purification method was used to establish an HPLC-MS/MS method for the determination of Bentazone and its metabolites 6-hydroxymetazone and 8-hydroxymetazone residues in rice and flour. The results showed that the calibration curves had a good linear relationship between bentazone and its metabolites in the range of 0.1 to 100.0 μg/kg, and the linear correlation coefficients (R2) were all greater than 0.995, with the limits of quantification were all 0.2 μg/kg. Methods at the levels of 0.2 μg/kg, 0.4 μg/kg and 2 μg/kg, the average recovery rates were between 89.6% and 106.9%, and the relative standard …
Determination Of Icariin And Other 20 Functional Components In Food By Liquid Chromatography Tandem Mass Spectrometry,
2021
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430000, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test Office, Wuhan, Hubei 430000, China
Determination Of Icariin And Other 20 Functional Components In Food By Liquid Chromatography Tandem Mass Spectrometry, Fan Xiao-Long, Chen Ran, Wu Wan-Qin, Liu Guo-Jiao, Huang Kun, Jiang Feng
Food and Machinery
A method for the quantitative determination of icariin, hypericin and Psoralen in mix liquor, beverage sample and tea substitutes were established by ultra-high-performance liquid chromatography tandem mass spectrometry. Samples were extracted by methanol water solution, diluted, purified, extracted, centrifuged, filtered, and determined by Thermo Acclain RSLC C18 (2.6 μm, 2.1 mm×100 mm) chromatographic column. The determination was carried out under the mode of electrospray positive and negative ion multi-reaction monitoring scanning (MRM) with acetonitrile and water. The maximum linear detection concentration of 20 compounds was 500 ng/mL, the correlation coefficient (R2) was greater than 0.99, and the …
Nondestructive Detection Of Pesticide Residues On Fruit Surface By Hyperspectral Imaging Technology,
2021
Electrical Engineering Branch, Jilin Railway Vocational and Technical College, Jilin, Jilin 132200, China
Nondestructive Detection Of Pesticide Residues On Fruit Surface By Hyperspectral Imaging Technology, Zhang Meng, Jia Shi-Jie
Food and Machinery
Based on the hyperspectral imaging technology, a non-destructive detection method for pesticide residues on fruit surfaces is proposed. By preprocessing the collected data and extract features, finding the optimal least squares support vector machine parameters through the bacterial population chemotaxis algorithm, a pesticide residue detection model was established, which was compared with the least squares support vector machine model to verify the superiority and accuracy the model. The results showed that the detection model had the highest detection accuracy based on the characteristic wavelength of the continuous projection method combined with the detection model, and its accuracy rate was 97.92%, …
Analysis And Design Of Bonito Cutting System At Low Ambient Temperature,
2021
Hainan Tropical Ocean University, Sanya, Hainan 052722, China
Analysis And Design Of Bonito Cutting System At Low Ambient Temperature, Liang Jing-Kun, Xie Xin-Gang, Li Jie-Feng, Yu Shu-Chi
Food and Machinery
To solve the problem that many temperature fluctuations occur in cold chain logistics from catching to selling Bonito, a new analog cutting system was designed under -18 ℃ environment based on wide-temperature PLC. Results showed that the design was superior to the traditional manual processing under room temperature and mechanical cutting after ultra-low temperature defrosting whether in low-temperature preservation or cutting speed, which reduced the cutting and exposure links and the temperature fluctuations effectively. After being assembled between the processing and quick-frozen cabins of the ocean-going fishing vessel, the synchronization of cutting and quick freezing could be realized, which could …
The Near Infrared Prediction Model Of K-Value Of Channel Catfish Fillets During Freeze-Thaw Cycles,
2021
Hubei Agricultural Science and Technology Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Wuhan, Hubei 430064, China; School of Food and Biological Engineering, Hubei University of Technology, Wuhan, Hubei 430064, China
The Near Infrared Prediction Model Of K-Value Of Channel Catfish Fillets During Freeze-Thaw Cycles, Qian Xiao-Qing, Zhu Meng, Shi Gang-Peng, Xiong Guang-Quan, Shi Liu, Wu Wen-Jin, Wang Lan, Wang Shun-Zhi, Ding An-Zi
Food and Machinery
To determine the freshness change of Channel catfish fillets during freeze-thaw cycles and establishprediction model using near infrared spectroscopy, Near Infrared(NIR) reflectance spectroscopy was used to collect spectral data of Channel catfish meat during 5 times freeze-thaw processing, meanwhile the contents of ATP-related compounds of fish samples were obtained by HPLC (High Performance Liquid Chromatography) to calculate the freshness of K value, then the quantitative prediction model of K value was established based on the optimal wavelengths using PLS (Partial least squares regression) method and verified by t-test. The results showed that ATP content declined rapidly (P＜0.05) from 2.15 to …
Evaluation And Classification For Physicohemical Quality Of Vine Tea On Entropy Method And Grey Relation Analysis,
2021
Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Tea Science, Jishou University, Jishou, Hunan 416000, China
Evaluation And Classification For Physicohemical Quality Of Vine Tea On Entropy Method And Grey Relation Analysis, Zhang Min, Yu Ji, Wang Qi-Yan, Zhang Jin-Cheng, You Xiang-Tao, Yao Mao-Jun, Ma Cheng-Jin
Food and Machinery
Taking 10 kinds of vine tea samples collected as objects, 15 related physicohemical quality indexes of vine tea were measured. Four core indexes of tea infusioninflavonoids(A11), polyphenols(A12), soluble sugar(A13), and brightness(A5) were determined by variation analysis, correlation analysis, and principal component analysis. After that, the index weight was determined by the entropy method, and the grey correlation analysis was used to construct the evaluation model of the physicohemical quality: φimodelscore=ξA11×0.181 1+ξA12×0.224 2+ξA13×0.415 4+ξA3×0.179 3, and the fitting degree between the model score …
Study On Extraction Technology And Application Of Arecoline From Betel-Nut Waste,
2021
Hunan Onyear Food Co., Ltd., Xiangtan, Hunan 411228, China
Study On Extraction Technology And Application Of Arecoline From Betel-Nut Waste, Chen Juan, Lu Ke-Qiang, Zhu Men-Jun, Jiang Xue-Wei
Food and Machinery
Arecoline was extracted from the core of betel-nut by acid water extraction method. Based on the effects of time, temperature, ratio of material to liquid, hydrochloric acid concentration and extraction times on arecoline by single factor method, a quadratic polynomial model of time, temperature and hydrochloric acid concentration was established by box-Behnken response surface design method to optimize the extraction process. The arecoline extraction was applied to betel-nut products to investigate its effect on the quality of areca products. The results showed that the optimum extraction process conditions were solid-liquid ratio 1∶15 (g/mL), extraction times 2, extraction time 45 minutes, …
Research Progress On The Affecting Factors Of Heat-Induced Gelation Of Egg Albumin,
2021
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 750076, China
Research Progress On The Affecting Factors Of Heat-Induced Gelation Of Egg Albumin, Liu Xin-Ci, Lv Yun-Xiong, Sun Wei-Bao, Xu Fan, Yue Xiao-Xia, Zhang Gen-Sheng
Food and Machinery
This review summarized the microstructure, gelation process and the mechanism of gel properties of heat-induced from egg albumin. The effects of glycosylation, salt, enzymes, pH, adding NaCl or adjusting pH to synergistic glycosylation or enzyme on heat-induced gelation of egg white protein were discussed emphatically, and the research direction and application of heat-induced gelation of egg albumin were also prospected.
Research Status And Prospect Of Freezing And Thawing Technologies Of Aquatic Products,
2021
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
Research Status And Prospect Of Freezing And Thawing Technologies Of Aquatic Products, Zhang Ya-Jin, Jiao Yang
Food and Machinery
The principles, advantages and disadvantages of the traditional and novel freezing and thawing methods were elaborated, and the research status of the applications of freezing and thawing technologies in aquatic products were also summarized. The development direction of freezing and thawing technologies was then prospected in this review.
Research Progress On Fish Scale Collagen Edible Film,
2021
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Research Progress On Fish Scale Collagen Edible Film, Li Yan-Long, Xiao Feng, Kang Huai-Bin
Food and Machinery
This study reviews the preparation process, properties (mechanical properties, thermal properties, barrier properties, etc.), modification methods, and applications of fish scale collagen films. The performance of the film can be significantly improved through molecular blending, but it is critical that the factors have not been studied in depth. Future research must solve the problems of film modification mechanism, aging mechanism, edibility, biodegradability, barrier property, safety, etc. from the perspective of industrial scale and commercialization, so as to make fish scales collagen films industrially feasible.
Food Analysis Module Descriptor With Sdgs Embedded,
2021
Technological University Dublin
Food Analysis Module Descriptor With Sdgs Embedded, Julie Dunne
Reusable Resources
This OER is a Food Analysis module descriptor that has been reviewed to embed sustainability learning outcomes, activities, and reading material. This is an output from the IMPACT project Sustainable-Food-Curriculum CoCreate. It includes learning outcomes related to green chemical analysis, and impact of climate change on food analysis.
A Review On European Union’S Strategy For Plastics In A Circular Economy And Its Impact On Food Safety,
2021
Technological University Dublin
A Review On European Union’S Strategy For Plastics In A Circular Economy And Its Impact On Food Safety, Chris Matthews, Fintan Moran, Amit Jaiswal
Articles
In 2018, European Union adopted a European strategy for plastics in a circular economy as a part of theiraction plan for a circular economy. Sustainability is the underlying motivation behind the plasticsstrategy with a goal of addressing how plastics are designed, used and recycled in the EU. One of thestrategies outlined is that by 2030, all plastic packaging placed on the EU market is either reusable or canbe recycled in a cost-effective manner. A large portion of food packaging is multi-layer plastic that is notrecyclable in a cost-effective manner. Given the difficulties associated with recycling today’s complexfood packaging, what impacts …
Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers,
2021
University of Tehran
Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers, Behzad Satari, Amit Jaiswal
Articles
Efficient release of fermentable sugars from the complex biomass structure such as second-generation or third-generation feedstocks by an appropriate enzymatic hydrolysis needs a prior biomass fractionation. This process facilitates the exposure of more cellulose and hemicelluloses for enzymatic hydrolysis. This review focused on ‘green fractionation’ of biomass by applying the principles of green chemistry for bioethanol production. Besides, the recent technological achievements in applying these principles for the fractionation have been discussed. For green fractionation, energy delivery systems are referred to as microwave and ultrasound. Besides, green cellulose solvents, biomass-derived solvents, and supercritical carbon dioxide play an important role in …
