Effects Of Different Pretreatment On The Quality Of Sweet Potato Leaves With Heat Pump Drying,
2020
School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China
Effects Of Different Pretreatment On The Quality Of Sweet Potato Leaves With Heat Pump Drying, Yang Yu, Ren Guang-Yue, Shi Ya-Nan, Liu Shu-Lin, Zhang Ya-Feng, Ma Li-Ping
Food and Machinery
In order to explore the quality change characteristics of sweet potato leaves during salinization, ultrasonic, and their combined pretreatment, the physicochemical properties of sweet potato leaves during heat pump drying under different pretreatment processes were studied. The results showed that when the POD enzyme after drying was low in suitability and strong in antioxidant capacity, with 4% of salt concentration, Under the control of these conditions, the rehydration of sweet potato leaves was generally higher than that of others. Moreover, the drying time was the shortest and the comprehensive score was the highest.
Study On The Hydrolysis Of Starch And Protein In Tobacco Leaves By Formic Acid For Improving The Quality Of Tobacco,
2020
China Tobacco Guangdong Industrial Corporation Limited, Guangzhou, Guangdong 510385 , China
Study On The Hydrolysis Of Starch And Protein In Tobacco Leaves By Formic Acid For Improving The Quality Of Tobacco, Lin Yun, Luo Si-Wei, Ou-Yang Lu-Si, Chen Sen-Lin, Lai Yan-Hua, Tao Hong, Lin Bao-Min, Jia Li-Shan
Food and Machinery
In order to solve the problem of poor sensory quality caused by the high content of starch and protein in tobacco leaves, a method for degrading starch and protein without affecting the workability of tobacco leaves was investigated. In this study, formic acid was used as catalyst to spray proper amount on tobacco leaves. The hydrolysis of starch and protein in tobacco leaves catalyzed by formic acid, which played an effective role in regulating and reducing the starch and protein content. When the concentration of formic acid ranged from 5% to 10% at 50 ℃, with the sprinkling rate of …
Research Progress On Improving Temperature Distribution Uniformity Of Refrigerated Containers,
2020
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；ShanghaiProfessional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306 , China ；National Experimental Teaching Demonstration Center for Food Science andEngineering, Shanghai Ocean University, Shanghai 201306 , China ；College of Food Science and Technology,Shanghai Ocean University 201306 , China
Research Progress On Improving Temperature Distribution Uniformity Of Refrigerated Containers, Jia Fa-Tong, Yang Da-Zhang, Xie Jing, Wang Jin-Feng
Food and Machinery
The influence of cargo stack, air supply velocity, air supply form, the fan position and other factors on the temperature distribution of refrigerated containers is reviewed, and the spatial distribution characteristics of the temperature field in the container are also expounded. The relevant factors affecting the temperature distribution in the container are compared and analyzed, and its future development direction is prospected.
Recent Advance In Research Of Chitin In The Field Of Food Science,
2020
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 ,China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
Recent Advance In Research Of Chitin In The Field Of Food Science, Wang Yun-Tao, Yang Fang, Li Bin, Bai Yan-Hong
Food and Machinery
This review summarizes the latest research of chitin in food field, including the application of chitin film as food packaging materials, the application of chitin microspheres in immobilization, adsorption and separation of macromolecules, the preparation of nano chitin and its application in emulsification, regulation of food texture, antibacterial function, and health promoting effect, the new method for preparing chitin oligosaccharides.
Research Progress On The Main Components And Comprehensive Utilization Of Camellia Oleifera Cake,
2020
The Key Laboratory of Special Medical Food Processing in Hunan Province, Changsha, Hunan 410004 ,China ；The Institute of Food Science and Engineering in Central South University of Forestry andTechnology, Changsha, Hunan 410004 , China
Research Progress On The Main Components And Comprehensive Utilization Of Camellia Oleifera Cake, Liu Chu-Cen, Fei Xiao-Fang, Zhou Wen-Hua, Mo Hua
Food and Machinery
In this paper,the extraction and application of protein, polysaccharide, polyphenol and tea saponin from Camellia oleifera cake were reviewed. It is found that Camellia oleifera meal has high processing and utilization value, which can be used as new food raw material or feed, chemical industry, light industry and other important raw materials. On the whole, the by-products of Camellia oleifera have certain potential in the development and application direction of special medical food and health food.
The Effect Of Hygrothermal Degradation On The Properties Of A. Guripingensis Konjac/Κ-Carrageenan Compound Gel,
2020
College of Food Science and Technology, Huazhong Agriculture University, Wuhan, Hubei 430070 , China
The Effect Of Hygrothermal Degradation On The Properties Of A. Guripingensis Konjac/Κ-Carrageenan Compound Gel, Ren Yan-Yan, Li Bin, Shang Long-Chen, Li Jing
Food and Machinery
Five kinds of konjac gum from A. guripingensis which molecular weight ranges from 137.8 kDa to 621.5 kDa were obtained by hygrothermal degradation, and the differences of the key performance indicators during the sol-gel transition between them and the κ-carrageenan were compared. The results showed that the gel/sol transition temperature of the compound gel was significantly improved by the partial degraded konjac gum (415.6 kDa), compared with the original one (621.5 kDa), and the transition temperature was increase by 5.98 ℃. Meanwhile, the breaking force, the elongation at break and the water holding capacity of the compound gel were significantly …
Egg Crack Detection Based On Improved Particle Swarm Optimization,
2020
Huanghuai University, Zhumadian, Henan 463000 , China
Egg Crack Detection Based On Improved Particle Swarm Optimization, Zhang Jian, Cui Ying-Jie
Food and Machinery
Aiming at the problems of complexity and minuteness of egg crack detection, the improved particle swarm optimization algorithm is proposed in order to improve the detection effect. Firstly, the inertia weight was adjusted with cosine function, having the large value in the early stage and small value in the later stage. Secondly, particle reverse learning was prevented from falling into the extreme value trap, and the optimization was improved efficiently. Thirdly, adaptive threshold was segmented the egg image, variable median filter window was removed the dark spots on the egg image surface, and incomplete Beta function was enhanced the image. …
Using University Research In Food Science To Study Their Characteristics And To Model The Research And Information Needs Of Researchers,
2020
University of Arkansas, Fayetteville
Using University Research In Food Science To Study Their Characteristics And To Model The Research And Information Needs Of Researchers, Lutishoor Salisbury, Jeremy Smith, Abayomi Omotola Omolewu
University Libraries Faculty Publications and Presentations
Using University Research in Food Science to Study their Characteristics and to Model the Research and Information Needs of Researchers.
Making collection management decisions of resources is important and challenging. The challenges arise from finding the balance between the mission of libraries to meet the needs of a wide range of users; the high cost of subscription to journals and databases; the escalating annual increases imposed by publishers, and limited budget for collection management activities.
By identifying and analyzing the research output from faculty and graduate students from the Food Science Department to determine where they published and the sources …
Research Progress In Food-Derived Functional Peptides,
2020
College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108 , China
Research Progress In Food-Derived Functional Peptides, Wang Shao-Yun, Yang Qian, Cai Xi-Xi, Chen Xuan, Chen Xu, Yang Fu-Jia, Wu Xiao-Ping
Food and Machinery
This review summarized the species, preparation methods and biological activities of food-derived functional peptides, and predicted the future research direction and good application prospects of food-derived functional peptides.
Analysis Of Glycation Products And Sensitization Of Ovalbumin Modified By Different Hexoses,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Analysis Of Glycation Products And Sensitization Of Ovalbumin Modified By Different Hexoses, Mao Ji-Hua, Wang Hui, Tu Zong-Cai, Zhong Bi-Zhen
Food and Machinery
The grafting degree, surface hydrophobicity, ultraviolet spectrum, fluorescence spectrum and sensitization of glycosylated ovalbumin modified by different hexoses were studied. The results showed that galactose-modified ovalbumin had the highest degree of
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
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons,
2020
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Hunan Key Laboratory of Ecological Brewing Technology and Application, Shaoyang, Hunan 422000 , China
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons, Li Jie, Tang Xiang-Yang, Yu You-Gui, Wu Qiang, Zhu Dong-Cai, He Hong-Mei
Food and Machinery
To study on the characteristics of condition of the fermenting grain entering the cellar and the original spirits of Lidu Texiang liquor in different seasons, the fermented temperature, moisture, acidity, starch and alcohol content of the fermenting grain
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
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet,
2020
Department of Food Science, Xizang Agricultural and Animal Husbandry College, Nyingchi, Xizang 860000 ,China
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet, Li Dan-Dan, Jiang Ting-Ting, Zhang Yan, Luo Zhang
Food and Machinery
Lactobacillus in yak ghee at different altitudes in Tibet was screened through tolerance index of resistance to acid, hydrogen peroxide, and antioxidant indicators of scavenging capacity of DPPH free radicals, OH free radicals and superoxide anions
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
Analysis Of Fatty Acids In The Muscle Of 8 Species Of Needlefish,
2020
Guangdong Key Laboratory for Research and Development of Natural Drugs, Guangdong Medical University, Zhanjiang, Guangdong 524023 , China ；Chemistry Teaching and Research Section, Guangdong Medical University, Zhanjiang, Guangdong 524023 , China
Analysis Of Fatty Acids In The Muscle Of 8 Species Of Needlefish, Zhuang Hai-Qi, Liu Jiang-Qin, Zhong Yu, Cui Liao, Luo Hui
Food and Machinery
The fatty acid contents in muscle of eight species of needlefish were determined and compared for the development and utilization of the marine resource. In autumn and winter, 8 species of needlefish were collected from Zhanjiang sea area, including He
Study On The Farinograph Properties Of Five Kinds Of Coarse Cereals,
2020
Institute of Agro-Products Processing Science and Technology, Shanxi Academy of AgriculturalSciences, Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-ProductsProcessing, Taiyuan, Shanxi 030031 , China ；College of Life Scienc
Study On The Farinograph Properties Of Five Kinds Of Coarse Cereals, Yan Mei-Jiao, Li Yun-Long, He Yong-Ji, Yi Xin, Sun Yuan-Lin, Zhao Lin
Food and Machinery
The flour properties of oats, barley, tartary buckwheat, sweet buckwheat and quinoa were analyzed, including the content of broken starch and amylose, particle size distribution, dough rheological properties and hydration properties. The results showed th
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed,
2020
Department of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003 , China
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed, Song Zhao-Jun, Wang Feng-Lei, Zhao Gong-Ling, Feng Xiao-Han, Ding Ke
Food and Machinery
Analyzed the nutritional value and antioxidant capacity of Shepherd’s purse seed. There were many kinds of nutrients in the seed of Shepherd’s purse. The content of crude fat ranked the first with 37.6 g/100 g, and among the crude fat, un
Preparation Of Conductive Hydrogels With In Situ Polumerization Of Hemicellulose-Based Polypyrrole,
2020
School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048 , China
Preparation Of Conductive Hydrogels With In Situ Polumerization Of Hemicellulose-Based Polypyrrole, Zhang Xu, Sun Hui, Fan Bao-Min, Yang Biao
Food and Machinery
The hemicellulose hydrogel was used as the matrix to adsorb pyrrole monomer which undergoes in situ polymerization by chemical oxidation to form polypyrrole to produce the composite hydrogel with conductive properties. The chemical structure and microstru
