Synthesis Of Graphene Loaded With Siver Nanoparticles Using Orange Peel Extract,
2019
College of Food Science, Southwest University, Chongqing 400715, China
Synthesis Of Graphene Loaded With Siver Nanoparticles Using Orange Peel Extract, Xie Dongmei, Xu Dan, Ren Dan
Food and Machinery
Fresh orange peel extract was used as a reducing agent and a stabilizer to synthesize rGO loaded with Ag nanoparticles (rGO-Ag), which can be used as an antibacterial nano-filler to fabricate antibacterial food packaging materials. The effects of reaction time, temperature and AgNO3 concentration on the reaction rate, average particle size and dispersion stability of rGO-Ag were investigated by single factor experiments. The orthogonal experiment was conducted to optimize the reaction conditions using the average particle size of rGO-Ag as an indicator. Results revealed that extending the reaction time, increasing reaction temperature and AgNO3 concentration improved the reaction …
Effects Of Micro-Fluidization Homogenization On Properties Of Cmc-Essential Oil Edible Film,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Micro-Fluidization Homogenization On Properties Of Cmc-Essential Oil Edible Film, Zhang Huiyun, Liang Ying, Li Xinling, Kang Huaibin
Food and Machinery
It was focused on the evaluation of physical and mechanical properties of carboxymethyl cellulose-based edible films formed from nanoemulsions of EOs (essential oils) in this study. Nanoemulsions containing clove essential oil, cinnamon essential oil or oregano essential oil as dispersed phase and carboxymethyl cellulose solution as continuous phase were prepared. The average droplet size of nanoemulsions was reduced after the microfluidization homogenization treatment. The ξ-potentials of nanoemuls-ions were between -37.63～-59.67 mV depending on the type of EO used. The films formed from clove and oregano essential oil nanoemulsions exhibited higher transparency and water vapor resistance than those from cinnamon essential …
Quality Changes Of The Bighead Carp's Head During The Fresh Logistics Transportation,
2019
National Research and Development Center of Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Nanchang, Jiangxi 330022, China
Quality Changes Of The Bighead Carp's Head During The Fresh Logistics Transportation, Xie Yawen, Ye Yunhua, Zhang Lu, Zhu Minfang
Food and Machinery
Taking the fish brain, and muscles near the eye, chin and incision as evaluated samples, the changes in the quality of bighead carp’s head during fresh logistics transportation were investigated by analyzing the pH value, total volatile basic nitrogen（TVB-N）, 2-thiobarbituric acid（TBA）value, and the total bacteria counts. The changes in the color and texture of muscle near the incision were also measured. The results demonstrated that during the 72 h simulated transportation, the temperature of bighead carp’s rose slowly within 24 h, followed by a fast increasing after 24 h of transportation. The pH value of above four parts decreased gradually, …
Effects Of Γ-Irradiation On The Preservation Of Ponkan Fruit,
2019
College of Civil Engineering, Xian Innovation College of Yanan University, Xian, Shaanxi 710100, China
Effects Of Γ-Irradiation On The Preservation Of Ponkan Fruit, Luo Meng, Zhao Bo, Chen Hao, Huang Min
Food and Machinery
Ponkan fruit were used as test materials, which were treated with different doses (0.25, 0.50, 0.75, 1.00 kGy) of γ-irradiation to study the irradiation intensity on the postharvest physiology and biochemistry of the fruit. The results showed that suitable irradiation treatment effectively reduced weight loss ratio of Ponkan fruit, inhibited the respiration intensity and the increase of the malondialdehyde (MDA) content, delayed the decline of soluble solid, titratable acid and Vc content, maintained the activities of peroxidase (POD) in fruits. The best result was obtained when irradiation dose was 0.5 kGy.
Effect Of 1-Mcp On The Quality Of Sweet Potato Leaves,
2019
College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation 〔Chongqing〕, Chongqing 400715, China
Effect Of 1-Mcp On The Quality Of Sweet Potato Leaves, Wang Yameng, Zhao Xia, Tang Bin, Wei Yaqing, He Xiaomei, Zhang Min
Food and Machinery
The sweet potato leaves were fumigated with 0.5, 1.0, and 1.5 μL/L 1-MCP, and then placed in polyethylene（PE）bags and stored at 11 ℃. The respiration intensity, chlorophyll content, ascorbic acid content, relative conductivity, activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), decay rate and sensory score were measured every 3 day to explore the changes in the quality of sweet potato leaves. The results showed each concentration of 1-MCP played a certain role in the preservation of sweet potato leaves. The 1.0 μL/L group could effectively inhibit the respiration and delay the increase of relative conductivity, and the …
Effects Of Different Treatments On Functional Components And Antioxidant Activity Of Prunus Mira Koehne,
2019
College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; Institute of Food Science and Technology, CAAS, Beijing 100193, China
Effects Of Different Treatments On Functional Components And Antioxidant Activity Of Prunus Mira Koehne, Zuo Lixu, Liu Changjin, Bi Jinfeng, Lv Jian, Jin Xing, Zhou Mo
Food and Machinery
Effects of supersonic treatment (ST), instant controlled pressure drop (ICPD) treatment and steam blanching treatment (SBT) on functional components and antioxidant activity of Prunus mira Koehne were investigated. Diverse methods, including DPPH, ABTS and FRAP, were used to evaluate antioxidant activity of functional components extracted from Prunus mira Koehne. Relationship between contents of antioxidant substances and antioxidant activities was analyzed by linear fitting method. Compared with the control group, ST induced a significant decline in contents of antioxidant substances and their antioxidant capacity except pectin (P<0.05); ICPD could increase contents of polysaccharide and pectin and improve their antioxidant activities. However, ICPD had adverse effects on polyphenol and flavonoid；SBT induced a remarkable increase in contents of functional components and enhanced their antioxidant capacity (P<0.05). Moreover, SBT reserved more chlorogenic acid, catechin and neochlorogenic acid than other treatment method. Extacts of Prunus mira Koehne had the highest contents of polyphenol [(15.05±0.04) mg GAE/g DB] when treated with steam blanching for 1 min. As steam blanching processing time increased to 3 min, the contents of flavonoid, polysaccharide and pectin of Prunus mira Koehne reached their peak value, (67.40±0.74) mg RE/g DB, (143.95±0.37) mg GE/g DB and (61.81±1.10) mg GalA/g AIR, respectively. Line fitting analysis (P<0.05) presented a positive correlation between contents of polyphenol, flavonoid, polysaccharide and their DPPH radical scavenging activity (R2=0.756, 0.991, 0.820, respectively) . Above all, SBT is supposed to be an …
Comparative Study On The Catechin Content And Antioxidant Capacity Of Different Types Of Tea In Jiangxi,
2019
College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China; Jiangxi Key Laboratory of Natural Product and Functional Food, Nanchang, Jiangxi 330045, China
Comparative Study On The Catechin Content And Antioxidant Capacity Of Different Types Of Tea In Jiangxi, Wang Xueyuan, Liu Jingyi, Hong Yanping, Li Yuwei, Ke Fajun, Chen Xinzhu, Yang Wuying
Food and Machinery
The content of five kinds of catechins in eleven types of famous teas in Jiangxi, including Catechin, L-Epicatechin, (-)-epigallocatechin, Epigallocatechin gallate and (-)-Epicatechin gallate, was determined by high performance liquid chromatogra-phy. Moreover, the antioxidant capacities among the eleven types of tea were compared by measuring vitro antioxidant indexes, i.e. the free radical scavenging ability of DPPH, ABTS+, ferric reducing antioxidant power, and the total reduction ability. The results showed that the content of the five kinds of catechin in the tea was different, the content of total catechin did not differ significantly, and the contents of the total …
Study On The Extraction Processing And Antioxidant Anctivity Of Procyanidins From Small Black Bean Coats In Northern Shaanxi,
2019
Chemistry and Chemical Engineering Department, Yulin University, Yulin, Shaanxi 719000, China
Study On The Extraction Processing And Antioxidant Anctivity Of Procyanidins From Small Black Bean Coats In Northern Shaanxi, Gao Jingjing, Mu Miao, Yan Junzhi, Liu Lina
Food and Machinery
Considering the influence of ethanol concentration, extraction time, extraction temperature and liquid-to-material ratio on the extraction rate, the experiments were proposed for procyanidins extraction, which was from small black bean coats in Northern Shaanxi, by single factor method and response surface methodology. The experiments were designed by the Box-Behnken of response surface software. The mathematical model of the extraction process and the regression equation of the model were established through experimental data. The optimum conditions of the extraction process were calculated by the mathematical model, and the antioxidant anctivity of procyanidins was also studied . The results showed that the …
Study On The Optimum Enzymatic Hydrolysis Technology Of Pleurotus Geesteranus Mushroom Solution,
2019
School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technologyof Farm Products, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, Zhejiang 310023, China
Study On The Optimum Enzymatic Hydrolysis Technology Of Pleurotus Geesteranus Mushroom Solution, Fang Ruosi, Wu Anyan, Gu Yuting, Chen Zihao, Li Jian, Xiang Yali, Chu Bingquan, Xiao Gongnian, Liu Shiwang, Gong Jinyan
Food and Machinery
Four kinds of dry edible fungi, induding Pleurotus geesteranus mushroom, were used to study the effects of different enzymolysis conditions on the preparation of fresh mushroom solutions and the enzymatic hydrolysis processes were optimized by using response surface method. The results showed that the optimal enzymatic hydrolysis conditions were protease hydrolysis temperature 42 ℃, protease pH 7.30, and cellulase concentration 0.10%, and under this circumstance, the hydro-lysis degree was 18.510%.
Study On Antioxidant And Antibacterial Activities Of Extracts From Different Polar Acalypha Australis L.,
2019
School of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha, Hunan 410208, China
Study On Antioxidant And Antibacterial Activities Of Extracts From Different Polar Acalypha Australis L., Yin Xianlou, Zhan Jihua, Tan Yang, Pei Gang, Li Ling
Food and Machinery
1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) method, β-carotene bleaching method and nitric oxide (NO) method were used to determine the antioxidant activities of different extracts from Acalypha australis L.; All the extracts were evaluated for their bacteriostatic effect using microporous turbidimetry method, and three gram-negative bacteria: Escherichia coli, Pseudomonas aeruginosa, Helicobacter pylori and four gram-positive bacteria: Staphylococcus epidermidis, Bacillus subtilis, Micrococcus luteus, Staphylococcus aureus were determined in our research. The results showed all the extracts we determined had the activities of better scavenging DPPH, NO free radicals and inhibition of β-carotene bleaching. At the concentration was 2.0 mg/mL, the n-butanol extract had the strongest …
The Effects Of Oxygen-Insulated Grinding Process On The Quality Of Yuba,
2019
Food Faculty of Jiangnan University, Wuxi, Jiangsu 214122, China
The Effects Of Oxygen-Insulated Grinding Process On The Quality Of Yuba, Ji Qiuyan, Kong Xiangzhen, Hua Yufei
Food and Machinery
Firstly, the soymilk was produced by oxygen-insulated and normal grinding processes. The basic components and protein components were test. Then the soymilk was used to make yuba. And the yield, components, color, elongation ratio and boiling fastness of two kinds of yuba were compared. There was no significant difference in the components and protein compositions of soybean milk produced by different grinding processes. Oxygen-insulated soybean milk had a low degree of oxidation according to the SDS-PAGE. The yield of the two soybean milk products was similar. The change trends of protein contents in different yuba were different, and the fat …
Study On Optimization Of Microwave Roasting Process And Fracture Force Relationship Of Arabica Coffee,
2019
College of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
Study On Optimization Of Microwave Roasting Process And Fracture Force Relationship Of Arabica Coffee, Zhang Fujie, Wang Lu, Yang Wei, Li Mengli, Li Lixia, Jiang Kuaile, Li Xiaoqing
Food and Machinery
With the power density, roasting time, spinning speed of roller and wind speed of microwave as the experimental factors, and the bulk density and roasting color value of coffee beans as the indexes for evaluation, the single factor test and the four-factor four-level (44) orthogonal test were conducted. It was shown by the results of optimization that the optimal technology parameters were: the microwave power density 8 W/g, the roasting time 12 min, the speed of roller 70 r/min, and the wind speed 1.5 m/s. Through experiments, it was confirmed that the bulk density of microwave roasted coffee beans under …
Optimization Of Microwave Vacuum Drying Technology Of Yam And The Evaluation Of Its Functional Activity,
2019
Hunan Engineering Laboratory for Alcohol Fuels from Biomass, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Optimization Of Microwave Vacuum Drying Technology Of Yam And The Evaluation Of Its Functional Activity, Xia Lei, Huang Zhao, Ouyang Huafeng, Guo Shiyin, Su Xiaojun, Wang Feng, Li Qingming
Food and Machinery
With the polysaccharide content, whiteness and rehydration rate as evaluation indexes, the microwave vacuum drying process of yam was optimized by single factor and quadratic rotation orthogonal experiment, and the functional active components and antioxidant capacity of dried yam were evaluated. The results showed that the regression model established by quadratic rotation orthogonal experiment could reflect the relationship between factors and indexes appropriately. The optimum production conditions were found to be the 3 mm-thick slices were vacuumed with -0.08 MPa at 55 ℃. Under the control of these conditions, the polysaccharide content, whiteness and rehydration rate of dried yam were …
Study On The Processing Of Flower-Scented Green Tea With Fresh Tea Leaves In Summer,
2019
Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China
Study On The Processing Of Flower-Scented Green Tea With Fresh Tea Leaves In Summer, He Lin, Li Zongqiong, Zhang Tuo, Liang Zhuangxian, Zhu Jingjing, Xiao Wenjun
Food and Machinery
In this study, fresh tea leaves with one bud and one leaf in summer of BiXiangZao were used as raw materials. The rotation (sun withering, cooling, rotating, spreading) were integrated into the spreading process on the basis of traditional green tea processing technology. Through sensory evaluation, analysis of flavor and aroma quality components, the technology of “rotation” for making flower-scented green tea with leaves in summer was optimized and screened. The results showed that the summer green tea processed by the “rotation” technology of sun withering for 5 min, spreading for 0.5 h, sun withering for 5 min, spreading for …
Study On Sterilization Effect And Process Optimization Of Dried Bean Curd Bythermosonication Treatment,
2019
School of Food Engineering and Nutritional Sciences, Shaanxi Normal University, Xian, Shaanxi 710119, China
Study On Sterilization Effect And Process Optimization Of Dried Bean Curd Bythermosonication Treatment, Wu Ni, Zhao Wuqi, Lu Dan, Zeng Xiangyuan, Zhang Qingan, Song Shujie, Liu Fan
Food and Machinery
In order to obtain the optimum process of thermosonication treatment（TST）sterilization of dried bean curd（DBC）, on the basis of single factor, the ultrasonic power, ultrasonic time and temperature were selected as the factors, and the decreased logarithm value of bacteria, color difference ΔE*, L*, a*, b*, hardness, chewiness, resilience, springiness, cohesiveness, protein content were used as indicators, the three-factor box Benhnken test was designed and the characteristic index for evaluating the quality of the DBC was screened out by factor analysis, the model was established and the best parameters were optimized. Results: the …
Analysis Of Main Characteristics And Influencing Factors Of Chinese Liquor In International Export Market,
2019
Yibin Customs, Yibin, Sichuan 644000, China
Analysis Of Main Characteristics And Influencing Factors Of Chinese Liquor In International Export Market, Cheng Tieyuan
Food and Machinery
Firstly, analyzes the current situation of Chinese liquor products export to the international market. It compares the relevant market of liquor export from the perspective of country, region in terms of amount, quantity and average price. Proposed the main characteristics of the international market of Chinese liquor export: the wide distribution of export market and the obvious differences among different markets, the concentration of export market still being dominated by the traditional Asian market, and the obvious periodicity of liquor export. The influencing factors of liquor export in China were analyzed: the relation with population quantity, GDP and GDP per …
Progress On Effects Of Plant Polyphenols On Intestinal Microecology,
2019
Ausnutria Dairy 〔China〕 Co., Ltd., Changsha, Hunan 410200, China; Ausnutria Institute of Food and Nutrition, Changsha, Hunan 410200, China
Progress On Effects Of Plant Polyphenols On Intestinal Microecology, Li Hao, Peng Xiyang, Wu Paixuan, Dai Zhiyong, Wang Jiaqi, Zhan Yanhong, He Xiangli
Food and Machinery
This paper discussed the regulation mechanism of plantpolyphenols on intestinal microecology, summarized and analyzed the effects of different kinds of polyphenols and mixed polyphenols extracts on the change of intestinal flora community structure, and prospected the research direction of plant polyphenols and the development of related products in the future.
The Research Progress On The Factors Affecting The Quality Of Crayfish Products,
2019
College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde, Hunan 415000, China; Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Changde, Hunan 415000, China; Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province, Changde, Hunan 415000, China
The Research Progress On The Factors Affecting The Quality Of Crayfish Products, He Jiang, Yi Mengyuan, Hao Tao, Yang Pinghong, Zhou Shunxiang
Food and Machinery
Crayfish (Procambarus clarkii) industry is rapidly developed in China, and product quality is the key effect to ensure the healthy development of the industry. In the present review, factors affecting the quality of crayfish products were summarized, from the whole process of “breeding-processing-storage”. In the process of aquaculture, the environment had a significant impact on the safety quality of crayfish, such as heavy metal pollution. In the process of processing, the cooking and flavoring process is the key to the formation of good sensory quality of crayfish products. And in the process of storage, storage temperature, pre-freezing and packaging methods, …
Improvement And Mechanism Of Processing Quality Of Buckwheat Flour Based On Extrusion Cooking,
2019
College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China
Improvement And Mechanism Of Processing Quality Of Buckwheat Flour Based On Extrusion Cooking, Zhang Wenlei, Li Qingqing, Jiang Song, Chen Zhongwei, Yang Qingyu, Xiao Zhigang, Xu Bin
Food and Machinery
In this study, buckwheat flour was used as raw material to analyze the effect of extrusion cooking on its room temperature viscosity and gel properties. The molecular weight distribution of starch was analyzed by size exclusion chromatography, and the mechanism of pregelatinizing to improve the gel properties of buckwheat flour was discussed. Finally, based on the texture evaluation method of dough sheet, the proportion of pregelatinized buckwheat flour in 50% buckwheat noodles was optimized. The results showed that the buckwheat flour can form a gel in cold water without heating after extrusion cooking, and the viscosity of pregelatinized powder significantly …
Isolation, Identification, Biological Characteristics Of Spoilage Strains In Lilium Brownii And Screening Of The Relative Inhibitors,
2019
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Soybean Processing Techniques of the Application and Basic Research in Hunan Province, Shaoyang, Hunan 422000, China
Isolation, Identification, Biological Characteristics Of Spoilage Strains In Lilium Brownii And Screening Of The Relative Inhibitors, Yin Lebin, Li Licai, Meng Qingxia, Zhou Juan, Deng Peng, Zhao Liangzhong
Food and Machinery
The pathogenicity of isolated strains of Lilium brownii var. Viridulum Baker was studied by using conventional tissue separation method. The pathogenicity of the isolated strains was verified by Koch's law. The morphological and molecular biology techniques were used to identify the spoilage bacteria. Moreover, the inhibitory effects of nine food-grade preservatives on dominant spoilage bacteria were explored. The results showed that the dominant bacteria causing the decay of lily bulbs was Fusarium oxysporum. The optimal temperature for growth and sporulation of the mycelium was 30 and 25 ℃, respectively. The lethal temperature of hyphae was 66 ℃ for 10 min. …
