Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry,
2020
College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang,Hunan 422000 , China ；Hunan Provincial Engineerin
Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry, Wang Rong, Zhao Liang-Zhong, Xie Chun-Ping, Ou Hong-Yan
Food and Machinery
The quality and physicochemical indexes of rice sour soup, made of glutinous rice, japonica rice and flour, were detected and the relative correlation with sensory scores were analyzed. Thereafter, the rice slurry was used to optimize the liquefaction and
Optimization On Process Of Fermented Soymilk By Lactobacillus Casei 16,
2020
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034 , China
Optimization On Process Of Fermented Soymilk By Lactobacillus Casei 16, Hou Kai-Rong, Tuo Yan-Feng, Mu Guang-Qing
Food and Machinery
In this study, Lactobacillus casei 16 was used to ferment soymilk. The effects of different fermentation time, fermentation temperature and refrigeration time on pH value, total phenol content, free amino acid content, and physical properties of L.
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments,
2020
College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments, Yu Jing, Yang Xi-Hong, Liang Chen, Yu Dong-Xing, Xie Wan-Cui
Food and Machinery
The fermentation mechanism of halophilic microorganisms during the fermentation of seafood condiments were reviewed, the influence of the metabolic pathway of halophilic bacteria on the characteristic flavor of traditional fermented condiments was introdu
Determination Of Ten Phytotoxins In Botany Solid Beverage By Ultra High Performance Liquid Chromatography Coupled With Quechers,
2020
Huaihua Institute for Food and Drug Control, Huaihua, Hunan 418000 , China
Determination Of Ten Phytotoxins In Botany Solid Beverage By Ultra High Performance Liquid Chromatography Coupled With Quechers, Zhang Peng-Fei
Food and Machinery
In order to ensure the quality and safety of plant solid beverages, and increase the basis for export, a new experimental method was built for the determination of ten phytotoxins, including protostemonine, thujone, coumarin, berberine hydrochloride, safr
Social Supervision Mechanism Of Food Safety Management In China,
2020
College of History of Culture Tourism, Yulin Normal University, Yulin, Guangxi 537000 , China
Social Supervision Mechanism Of Food Safety Management In China, Tang Zhang-Yuan
Food and Machinery
The social supervision mechanism in China's tourism food safety governance mainly includes three forms: consumer rights protection supervision, social organization supervision and industry self-discipline supervision. However, in the practical operation o
Rapid Non-Destructive Testing Of Vegetable Oil Adulterated With Fried Animal Oil By Nirs,
2020
Zhangzhou City University, Zhangzhou, Fujian 363000 , China
Rapid Non-Destructive Testing Of Vegetable Oil Adulterated With Fried Animal Oil By Nirs, Li Juan, Huang Mu-Hua, Yan Yi-Bo, Liang Shu-Yu
Food and Machinery
A quantitative model of vegetable oil adulterated with fried animal oil has been established based on near infrared reflectance (NIRS) and chemometrics. A spectroradiometer was used for collecting spectra collected in 10 000~4 000 cm-1. The NIR
Screening, Identification And Fermentation Performance Of A High-Yield Yeast From Fermented Grains Of Dukang Wine,
2020
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Hennan 471023 , China ；Henan Engineering Research Center of Food Material, Luoyang, Henan 471023 , China
Screening, Identification And Fermentation Performance Of A High-Yield Yeast From Fermented Grains Of Dukang Wine, Liu Jian-Xue, Liu Jin-Ke, Li Xuan, Han Si-Hai, Li Pei-Yan, Xu Bao-Cheng, Guo Jin-Ying, Luo Deng-Lin
Food and Machinery
The yeast was isolated from the strong flavor wine fermented grains by plate culture method, and the ester-producing yeast with good tolerance was screened, through morphological characteristics, physiological and biochemical tests, and molecular biology
Effect Of Frying Time On Sensory Evaluation And Electronic Nose Analysis Of Lipu Taro,
2020
Hezhou University, Hezhou, Guangxi 542899 , China ；Dalian Polytechnic University, Dalian, Liaoning 116034 , China
Effect Of Frying Time On Sensory Evaluation And Electronic Nose Analysis Of Lipu Taro, Su Ke-Zhen, Luo Yang-He, Li Xiao-Chun, Li Guan-Li
Food and Machinery
The flavor characteristics of Lipu’s taro at different frying times (0.0, 1.0, 1.5, 2.0, 2.5, 3.0 min) were study based on sensory evaluation and electronic nose technique. Change values for each response sensor were observed by radar chart and Loading An
Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain,
2020
Department of Food Science, Foshan Polytechnic, Foshan, Guangdong 528137 , China ；GuangdongProvincial Food Safety Testing and Traceability Technology Application Public Training Center, Foshan,Guangdong 528137 , China
Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Sun Yuan-Ming
Food and Machinery
SnO2/SiC hollow spheres, polyaniline nanowires, gold nanoparticles and other nano materials with good biocompatibility were modified on the electrode substrate and antibody probe to amplify the electrochemical signal, improve the detection sensitivity, an
Lightweight Design Of Wheat Peeler Rotor,
2020
Department of Mechanical Engineering, Shaanxi University of Technology, Hanzhon, Shaanxi 723000 , China
Lightweight Design Of Wheat Peeler Rotor, Zhao Zhi-Xin, Xue Xu-Dong, Ren Jiang-Hao, Li Tuo-Lei, Zhang Chang-Ming
Food and Machinery
According to the loads characteristics and working requirements of the rotor structure of the wheat peeler, the objective function, the design weight of the rotor, was solved under the constraints of input variables and state variables, here the structura
Study On The Sensitization Of Glycated Parvalbumin From Alaska Pollock During Simulated Digestion,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Study On The Sensitization Of Glycated Parvalbumin From Alaska Pollock During Simulated Digestion, Zhang Min, Tu Zong-Cai, Wang Hui, Liu Jun, Hu Yue-Ming
Food and Machinery
Indirect competition ELISA, high performance liquid chromatography and other techniques were used to study the sensitization and structural changes of glycosylated pollock albumin (PV) during simulated digestion in vitro. The results showed that th
Effect Of Hammering Process On Gel Properties Of Beef Gel,
2020
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China ；Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou,Guangdong 510610 , China ；Guangdong Key Laboratory of
Effect Of Hammering Process On Gel Properties Of Beef Gel, Sun Lu, Huang Qun, Tang Dao-Bang, Chen Shu-Peng, Cheng Jing-Rong
Food and Machinery
Based on different hammering time, contrasted with the beating sample, the effects of hammering on the quality of beef gel were analyzed by measuring rheological properties, cooking loss rate, texture properties, salt soluble protein content, protein oxid
Effects Of Weissella Cibaria Ncu034005 And Leuconostoc Citreumncu027003 On Paocai Metabolites And Flavor,
2020
State Key Laboratory of Food Science and Technology, School of Life Science and Food Engineering, Nanchang University, Nanchang, Jiangxi 330047 , China
Effects Of Weissella Cibaria Ncu034005 And Leuconostoc Citreumncu027003 On Paocai Metabolites And Flavor, Xu Ya-Zhou, Xiong Tao, Xie Shu-Hu, Xiao Yang-Sheng, Liu Zhang-Gen
Food and Machinery
The raw materials of Paocai after sterilization were inoculated with Weissella cibaria NCU034005 and Leuconostoc citreum NCU027003, and fermented for 7 days at room temperature. The volatile and non-volatile substances (glucose, organic acids, amino acids, etc.), pH, and odor activity value in the Paocai liquid were detected during the fermentation. The results showed that the pH value of Paocai inoculated with W. cibaria NCU034005 and L. citreum NCU027003 dropped to varying degrees, and two strains of lactic acid bacteria have different metabolic capacity for carbohydrates, organic acids and amino acids. Principal component analysis (PCA) showed that metabolites and flavors in …
Study On Antioxidant Peptides From Bean Dregs Fermented Bysolid Neurospora Crassa,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Study On Antioxidant Peptides From Bean Dregs Fermented Bysolid Neurospora Crassa, Wei Chang-Hao, Deng Ze-Yuan, Fan Ya-Wei, Zou Xin-Hua, Li Jing, Li Hong-Yan
Food and Machinery
Neurospora crassa was used to ferment the bean dreg, and the fermentation was operated under the optimal conditions for protease production. The peptide, total phenol, total flavonoid and the antioxidant capacity of soybean dregs at different fermentation time were measured. Experiments results showed that the contents of peptide, total phenol and total flavone of soybean dregs increased with the progress of fermentation, as well as the antioxidant capacity. The maximum contents of total phenol (2.513±0.032) mg/g and total flavone (0.787±0.052) mg/g were detected at 60 h after fermentation; after fermentation for 84 h, the peptide reached (75.602±3.599) mg/g, and the …
Study On Physicochemical Properties Of The Starch Fiom Dioscorea Alata L.,
2020
College of Food and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045 , China ；Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Nanchang, Jiangxi 330045 , China
Study On Physicochemical Properties Of The Starch Fiom Dioscorea Alata L., He Hai-Xia, Li Dong-Ming, Wu Ying-Ying, Li Qiao-Mei, Xiao Jian-Hui, Tu Jin
Food and Machinery
Alkaline process was used to extract the starch from Dioscorea alata L., and the composition, transparency, freeze-thaw stability, settling property, water holding capacity, solubility, swelling, gelatinization and viscosity characteristics of the extracted starch were analyzed. The results showed that the content of amylose in legume Dioscorea alata L. was 27.05%. Compared with the starch from wheat, mung bean, and potato, the transparency, settling ability, water retention, and thermal stability of legume potatoes were found best. However, the freeze-thaw stability was poor, and it was difficult to gelatinize. The dissolving power and swelling power of the starch from legume potato increased …
Effect Of Cacl2 On Water Holding Capacity And Microstructure Of Tilapia Myosin Gel Under The Low Salt Condition,
2020
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088 ,China ；Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang,Guangdong 524088 , China ；Guangdong Provincial Engineering Technology Research Center of Marine Food,Zhanjiang, Guangdong 524088 , China
Effect Of Cacl2 On Water Holding Capacity And Microstructure Of Tilapia Myosin Gel Under The Low Salt Condition, Feng Rui, Hong Peng-Zhi, Yang Ping, Zhou Chun-Xia
Food and Machinery
Myosin was extracted from tilapia (Oreochromis niloti-cus) and the heat-induced gel was prepared, and the effect of CaCl2 addition on the water holding capacity, microstructure and chemical interactions of myosin gel was investigated under different salt conditions (1,50,150,600 mmol/L NaCl). The effects and mechanisms of Ca2+on thermal gel properties of myosin were determined under the low salt conditions. Experimental results showed that under the conditions of low salt concentration (1~150 mmol/L NaCl), there were weak opaque gels due to a rapid aggregation of myosin filaments during heating. These myosin gels exhibited a cross-linked network with coarse cross-linked …
Studies On Gelatinization Properties Of Extruded Rice With Coarse Grains,
2020
Hunan Agricultural University, Changsha, Hunan 410128 , China
Studies On Gelatinization Properties Of Extruded Rice With Coarse Grains, Li Zhao-Zhao, Wu Wei-Guo, Liao Ru-Yan, He Biao
Food and Machinery
In this study, extruded reconstituted rice was prepared by using extrusion processing technology, using aging early indica rice flour as the main raw material, with coarse grains such as buckwheat, barley, quinoa, chickpea, oat bran . The RVA rapid viscosity analyzer was used as the research Means to explore the effects of different coarse grains, and their different additions (0%, 5%, 10%, 15%, 20%, 25%) on the gelatinization characteristics of recombinant rice. The results showed that when the amount of oat bran added was greater than 15%, the oat bran and quinoa and barley could significantly increase the peak viscosity …
Study On The Preparation Of Tetracyline Magnetic Molecularly Imprinted Biochar Microspheres Based On Pickering Emulsion Polymerization,
2020
College of Food Science and Engineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353 , China
Study On The Preparation Of Tetracyline Magnetic Molecularly Imprinted Biochar Microspheres Based On Pickering Emulsion Polymerization, Ma Zhen-Zhen, He Jin-Xing, Zhao Tao, Zhao Xiao-Lei
Food and Machinery
In this study, magnetic molecularly imprinted biochar microspheres for specific adsorption of tetracylines (TCs) were prepared by Pickering emulsion polymerization using tetracyline (TC) as template and Fe3O4 and biochar as co-stabilizers. The adsorption properties of the imprinted microspheres for TC were studied by adsorption kinetics test, adsorption isothermal test, and selectivity adsorption test, exhibiting the excellent specific adsorption for TC with imprinting factor of 3.97. Further more, the imprinted materials were used as adsorbents for extraction and purification of TCs in real samples, and the content of TCs were detected through high performance liquid chromatography (HPLC). Under …
Research Status And Prospect Of Scraped-Surface Heat Exchanger,
2020
Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200093 ,China ；Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian,Liaoning 116034 , China ；School of Mechanical Engineering, Tongji University, Shanghai 201804 , China
Research Status And Prospect Of Scraped-Surface Heat Exchanger, Li Shi-Cheng
Food and Machinery
The structure and principle of the scraped-surface heat exchanger were systematically summarized, and the relative process applications, internal flow laws, shear rate, heat transfer mechanism, residence time distribution and power consumption were also reviewed. Moreover, the future development trend and research direction of the scraped-surface heat exchanger were prospected.
Effect On The Cold Sterilization Of Areca Catechu Packaging Products By High Voltage Electric Field And Cold Plasma,
2020
National Center of Meat Quality and Safety Control, Nanjing, Jiangsu, 210095 , China
Effect On The Cold Sterilization Of Areca Catechu Packaging Products By High Voltage Electric Field And Cold Plasma, Cao Li-Na, Zhang Jian-Hao, Wang Xiao-Ting, Wei Qiao-Yun, Wang Yi-Yue, Yan Wen-Jing
Food and Machinery
Response surface methodology was used to explore the sterilization efficiency of areca catechu by working frequency, voltage, time and oxygen ratio of high voltage electric field. The results showed that within a certain range, the sterilization rate increased significantly with the increase of working frequency, voltage and time (P＜0.05). When the frequency was higher than 100 Hz and the time exceeded 150 s, the sterilization rate did not change significantly (P＞0.05). Regression analysis results showed that the increase of frequency was positively correlated with the changes of voltage and time critical values (R2=1), indicating that frequency, voltage and …
