The Value And Enlightenment Of Japanese Food Safety Basic Law,
2019
Shanxi Datong University, Datong, Shanxi 037000, China
The Value And Enlightenment Of Japanese Food Safety Basic Law, Wu Lijun
Food and Machinery
The Japanese Food Safety Basic Law establishes a traceability quality assurance system for the whole process of food safety in terms of legislative content, and constructs a consistent food safety regulatory organization system and food safety standards. And the implementation of a severe punishment system for food safety-related illegal acts fully reflects the effectiveness and flexibility of food safety supervision, which is based on the effective protection of national health and pays attention to the effectiveness and flexibility of food safety supervision. And the legislative value of ensuring the matching of food safety responsibility with harmfulness and so on. In …
Research On Cooperative Mechanism Of Food Safety Supervision In China,
2019
Yucheng Uniersity, Yucheng, Shanxi 044000, China
Research On Cooperative Mechanism Of Food Safety Supervision In China, Ren Fuying
Food and Machinery
In recent years, China's food safety problems are frequent, and the social impact is bad. Lack of cooperative spirit, unbalanced risk distribution and widespread soft budget constraints among various regulatory bodies lead to fragmentation in the fields of responsibility concept, regulatory bodies, resource allocation, system reform and so on. The holistic governance theory provides beneficial enlightenment for solving the above problems.
Influence Of Different Pressure On Heat Transfer Of Nozzle With Different Sizes,
2019
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National
Influence Of Different Pressure On Heat Transfer Of Nozzle With Different Sizes, Gu Hanwen, Xie Jing, Wang Jinfeng
Food and Machinery
Food industry is demanding higher and higher quality of frozen food, and the quickfreezer can well meet this requirement. In this study, the internal flow field of quick freezer with slit nozzle type was taken as the research object.Three different sizes of nozzle structures based on inlet pressure of 190 Pa, 170 Pa and 160 Pa, numerical simulation and field test of computational fluid dynamics (CFD) were used to compare the differences of internal flow field and heat transfer characteristics of three nozzle structures under different pressure conditions. The results showed that the outlet wind velocity, Nusselt number and uniformity …
Effects Of Antioxidants On Properties And Lipid Oxidation Of Partially Frozen Storageloach,
2019
College of Food Science, Southwest University, Chongqing 400716, China
Effects Of Antioxidants On Properties And Lipid Oxidation Of Partially Frozen Storageloach, Lu Xiaochuan, Wang Xiaojun, Shang Yongbiao
Food and Machinery
The effects of different treatments including clove extract，phystic acid，rapeseed，BHT and VE on properties and lipid oxidation of partially frozen storage（-2.5 ℃）loach were studied. The results showed that, with the prolongation of storage time, the sensory comprehensive score of different treatment groups decreased gradually; the pH value first descendedand rose; juice loss showed an increasing trend; the shear force value declined significantly (P<0.05); TVB-N values increased, and TVB-N values of all treatment groups were less than the maximum 20 mg/100 g at 24 d, in the acceptable range; the values of thiobarbituric acid and peroxide of the loach increased significantly (P<0.05); the saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) contents showed an increasing trend, and the relative content of polyunsaturated fatty acid (PUFA) decreased. The trend of all the above treatment groups was better than the control group. With the comprehensive analyses, the results showed that the shelf life of the control group was 8~12 days, and the antioxidant group could be 20~ 24 days, under the partially frozen condition. It was also found that the phytic acid, BHT and VE showed stronger antioxidant capacity in the treated groups, with more effective inhibition of the oxidation of unsaturated fatty acids and better maintaining of the food quality and processing performance.
Study On The Manufacture Of Potato Yogurt And Its Quality Chenge During Storage,
2019
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Study On The Manufacture Of Potato Yogurt And Its Quality Chenge During Storage, Guo Jingjing, Li Bin
Food and Machinery
The potato yogurt was developed with milk powder and potato as raw materials. The effects on the fermentation process of yogurt were studied, including fermentation time, fermentation temperature and inoculation amount, and the optimum fermentation conditions were determined. The influence of stirring speed, stirring time and the amount of potato pulp addition on the mixing process was also studied, and the optimum technological conditions of agitation were determined. The moisture content, pH, acidity, water holding capacity, texture and rheology of potato yogurt during storage were determined, and the quality changes during storage were studied. Results: The optimal fermentation conditions were: …
Identification Group Of Fertilized Eggs And Infertile Eggs In Early Hatching Stage Based On Machine Vision,
2019
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Identification Group Of Fertilized Eggs And Infertile Eggs In Early Hatching Stage Based On Machine Vision, Wu Linfeng, Yu Huaixin, Zhu Zhihui
Food and Machinery
In the early stage of incubation, the infertile eggs still have certain edible value, and if removed earlier, they can not only reduce economic losses, but also avoid the impact on other normally hatched eggs. In order to solve the problem of online detection of group eggs information，this paper uses machine vision technology to detect the fertilization information of group chicken eggs based on industrial egg trays for the first time. The whole eggs were directly put into the detection device from the incubator to obtain the group egg images, which reduced unnecessary damage to the eggs and improves the …
Effect Of Salicylic Acid Treatment On Fresh-Keeping Of Baby Gingers,
2019
Sichuan Agriculture University, Ya’an, Sichuan 625000, China
Effect Of Salicylic Acid Treatment On Fresh-Keeping Of Baby Gingers, Fu Yunyun, Jiang Cheng, Yan Xiaoqian, Yuan Bo, Liu Xiaoping, Liu Lu, Li Jie, Chen Anjun
Food and Machinery
In order to study the effect of salicylic acid on preservation of postharvest baby gingers, different concentrations of salicylic acid (10, 15, 20 mmol/L), stored at (11±1) ℃, was used to investigated the effect on the quality of baby gingers. The results showed that the treatment of salicylic acid could delay the weight loss rate, color difference, hardness and brittleness of the gingers during the storage. Moreover, salicylic acid could inhibit the reduction of total phenolics, and flavonoids. In general, treatment of with 15 mmol/L salicylic acid worked best.
Comparison Of Functional Components And Antioxidant Activities In Jaboticaba Wine And Grape Wine,
2019
Institute of Subtropical Agriculture, Fujian Academy of Agricultural Sciences, Zhangzhou, Fujian 363005, China
Comparison Of Functional Components And Antioxidant Activities In Jaboticaba Wine And Grape Wine, Qiu Shanlian, Zheng Kaibin, Lin Baomei, Zhang Shuhe
Food and Machinery
In order to understand the differences of functional components and antioxidant activities in dry red jaboticaba wine and dry red grape wines, total polyphenols, total flavonoids, resveratrol, tannins, phenolic acids, vitamins, anthocyanins and minerals contents in wine were determined, and the antioxidant activities were investigated by using the methods including DDPH, ABTS, phenanthroline and FRAP. Results showed that the varieties and contents of the functional components of dry red jaboticaba wine and two kinds of dry red grape wine (a French dry red wine and a domestic dry red wine) have their own characteristics and advantages. The contents of gallic …
Study On Antioxidant Capacity Of Selenium-Substance Form Cardamine,
2019
State Key Laboratory of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China; The School of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Antioxidant Capacity Of Selenium-Substance Form Cardamine, Du Chaodong, Zhu Song, Yu Tian, Cong Xin, Chen Shangwei
Food and Machinery
The 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·), hydroxyl free radical (OH·), 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical (ABTS+·) and superoxide radical (O-2·) scavenging ability were selected as the four indicators to evaluate the in vitro antioxidant properties of different selenium-containing substances, and compared with selenium-enriched yeast (SY) and non-selenium-enriched peptides and inorganic selenium mixture (SPIS).The results showed that SPI had the strongest ability to scavenge four kinds of free radicals, and its DPPH·, OH·, ABTS+· and O-2· scavenging rates were 87.5%, 50.3%, 99.7% and 45.7%. The weakest sample was IS, and its radicals …
Optimization Of Low Temperature Pressing Technology And The Analysis Of Physicochemical Indexs Of Basil Seed Oil,
2019
Citrus Research Institute of Southwestern University, Chongqing 400712, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China
Optimization Of Low Temperature Pressing Technology And The Analysis Of Physicochemical Indexs Of Basil Seed Oil, Li Tian, Guo Qin, Duan Yuquan, Li Qingpeng, Sun Zhigao, Wang Qiang
Food and Machinery
On the basis of single factor experiment, response surface methodology was used to optimize the low-temperature pressing process of basil seed oil, and physicochemical indexes, including color, water content and volatile matter, acid value, peroxide value, oxidation induction time and fatty acid composition of basil seed oil, were detected. The results showed that the preheating temperature and the time of preheating and pressing had significant effects on the oil yield of Basil seeds under certain pressing pressure and temperature. The optimum preparation conditions of basil seed oil were pressing with pressure 41 MPa at 50 ℃ for 1.7 h, and …
Study On The Stability Of Barley Grass Beverage,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On The Stability Of Barley Grass Beverage, Chen Weifeng, Fan Liuping
Food and Machinery
The effects of stabilizer and homogenization technologies on the stability of barley seedling beverage were studied in this paper. The optimal formulation of compound stabilizers was determined by orthogonal test with TSI as the index. And the effects of homogenization times and pressure on stability index, particle size, Zeta potential and viscosity of barley grass beverage at fixed temperature were studied. The optimum formulation was as follows: konjac gum 0.11%, xanthan gum 0.04%, CMC 0.20%, gellan gum 0.06%, MCC 0.10%, homogenized once under 30 MPa at 65 ℃. Under this technological conditions, the TSI is 0.4, the viscosity is 37.22 …
Study On The Effect Of Compressed Synthetic Food On Human Exercise Ability,
2019
Beijing Jiaotong University Haibin College, Huanghua, Hebei 061199, China
Study On The Effect Of Compressed Synthetic Food On Human Exercise Ability, Peng Yiteng
Food and Machinery
Selected 12 persons with relatively similar physiological indexes, and analyzed the effects of compressed diets on the exercise capacity of ordinary diets and the 90 military dry foods by using self-control and cross-balanced experimental design methods. The persons were fed two groups of foods with different nutrients for exercise, training, recovery of blood glucose levels, blood lactate concentration, blood lactate clearance, heart rate changes, changes in related hormone levels, and different oxidation changes to evaluate the effect of synthetic foods on the body's ability to exercise. The experimental results show that compressed synthetic foods have obvious superiority in terms of …
Influence Of Two Sport Food On Human Body Movement Ability,
2019
Institute of Information Technology of Guilin University of Electronic Technology, Guilin, Guangxi 541004, China
Influence Of Two Sport Food On Human Body Movement Ability, Huang Guoyang
Food and Machinery
In this study, 30 male athletes were used to evaluate the effects of two different nutrient composition sports foods on human exercise performance, physical fitness recovery, and fatigue level through crosstrial and self-control experiments. The test results showed that: in the case of fasting blood glucose at the same level, the blood sugar concentration of sport food A was higher than sport food B after 20 minutes of consumption, while blood sugar concentration is higher than sport food B after 60% VO2max exercise 50 minutes. After exhaustive training, the lactic acid scavenging efficiency of sport food A was significantly …
Research Progress Of Flavor Bacteria In Soy Sauce Fermentation,
2019
School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, Hunan410114, China
Research Progress Of Flavor Bacteria In Soy Sauce Fermentation, Xu Yantao, Zhou Kai, Jiang Xuewei, Liang Shengnan, Zhang Wei, Peng Dong, Zhou Shangting, Luo Xiaoming
Food and Machinery
The flavor materials of soy sauce are formed by the metabolism of microorganism. Reviewed the flavor bacteria, flavor substances of soy sauce and relative research method. Furthermore, the research direction and development of flavor bacteria in soy sauce has also been analyzed, which provided a strong assurance for the production of high quality soy sauce with safety, health and rich mellow flavor.
Research Progress In Health Function And Product Development Of Bee Pollen,
2019
Department of Food and Drug Engineering, College of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha, Hunan 410208, China; Hunan Province Engineering Research Center of Bioactive Substance Discovery of Traditional Chinese Medicine, Cha
Research Progress In Health Function And Product Development Of Bee Pollen, Zheng Hui, Liang Qianqian, Chen Xiping, Cui Zhaowei, Li Yinxia, Li Shunxiang, Yang Yong
Food and Machinery
This review summarized the health functions of bee pollen in strengthening the immune system, antioxidation, inhibiting tumor, reducing blood glucose, preventing benign prostatic hyperplasia, protecting of hepatocytic injury, anti-inflammatory and inhibition of brown pigment production. Moreover, the main problems in the development of bee pollen, such as wall-breaking and sensitization were also analyzed. The development status and technical reserve status in food, health care products and pharmaceuticals using bee pollen were briefly described, and this provided basis and reference for the development and utilization of bee pollen resources.
Aqueous Preparation Of Glutamic Acid-Xylose Maillard Intermediate And Its Application In Walnut Cookie,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Aqueous Preparation Of Glutamic Acid-Xylose Maillard Intermediate And Its Application In Walnut Cookie, Xu Man, Sun Fuli, Cui Heping, Yu Jingyang, Zhang Xiaoming
Food and Machinery
The effects of reaction time, reactant ratio, initial reaction pH and vacuum dehydration on the conversion of glutamic acid-xylose Maillard reaction intermediate (Glu-Xyl MRI) were studied and the conversion from Glu to Glu-Xyl MRI could be increased to 75.11% by thermal reaction coupled with vacuum dehydration. Subsequently, the application of the MRI in baked foods was researched. The Glu-Xyl MRI were added into walnut cookie with different proportions, and the flavor of the walnut cookie were analyzed by GC/MS and sensory evaluation. It was found that the addition of Glu-Xyl MRI in walnut cookie could significantly increase the content of …
Effect Of Electron Beam Denaturation Treatment On The Enzymatic Hydrolysis Efficiency Of Rice Protein,
2019
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Electron Beam Denaturation Treatment On The Enzymatic Hydrolysis Efficiency Of Rice Protein, Zhang Xinxia, Chen Zhengxing, Wang Li
Food and Machinery
In this study, electron beam irradiation (EBI) technology was used to modify rice protein. The enzymatic hydrolysis efficiency of modified rice protein under different enzymes was studied with hydrolysis degree and polypeptide yield as evaluation indexes. It was found that EBI denaturation treatment could effectively improve the enzymatic hydrolysis efficiency of rice protein and increase the polypeptide yield, among which EBI assisted alkaline protease hydrolysis had the best effect, the rice protein hydrolysis degree increased by (19.02±0.37)%, and the polypeptide yield increased by (13.50±0.29)%. The SEM analysis showed that EBI denaturation treatment decreased the surface structure integrity of rice protein …
Preparation And Anti-Radiation Function Of Compressed Biscuits With Actinidia Kolomikta,
2019
School of Public Health, Jilin Medical University, Jilin, Jilin 132013, China
Preparation And Anti-Radiation Function Of Compressed Biscuits With Actinidia Kolomikta, Zuo Lili, Ren Tingting, Gou Wenzhe, Fu Xiaoyi, Wang Shuran
Food and Machinery
The active components were extracted from compressed biscuits with Actinidia kolomikta, using 60% ethanol with ultrasonication. The oxidative damage of hepatocytes induced by ultraviolet (UV) radiation was used as cell model. The effects of active components on proliferation, cell cycle, and apoptosis of hepatocytes were studied by MTT and flow cytometry. The results showed that the protective effect was the best when the dosage reached 70 mg/mL, while the therapeutic effect was the best when the dosage reached 60 mg/mL. Through cell cycle analysis, it was found that the active components of compressed biscuits with Actinidia kolomikt had an inhibiting …
Effects Of Galangal, Angelica Root And Bay Leaves On The Formation Of Advanced Glycation End-Products In Pork During Heating,
2019
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effects Of Galangal, Angelica Root And Bay Leaves On The Formation Of Advanced Glycation End-Products In Pork During Heating, Chen Ming, Wu Shuai, Huang Yiqun, Niu Lihong, Fan Yuxia, Lai Keqiang
Food and Machinery
The accumulation of dietary advanced glycation end-products (AGEs) in human body may be a potential safety problem. In this study, ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with the isotope internal standard of carboxymethyllysine (CML) and carboxyethyllysine (CEL) was used to analyze AGEs in pork. The effects of galangal, angelica root and bay leaves on the levels of protein-bound CML and CEL in pork during heat treatments (100 ℃, 5～120 min) were investigated. The results showed that heating promoted the production of AGEs, and the content of AGEs continuously increased with an increase of heating time. The content of …
Pma-Qpcr For Detecting Live Bacteria Of Shaanxi Kiwifruit Cancer Dominant Pathogen,
2019
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
Pma-Qpcr For Detecting Live Bacteria Of Shaanxi Kiwifruit Cancer Dominant Pathogen, Xiao Yan, Liu Yunhong, Gao Guitian, Cao Fan, Ma Yanping, Zhao Wuqi, Lei Yushan
Food and Machinery
Combining Propidium Monoazide Bromide (PMA) with real-time quantitative (qPCR) to detect the number of the live bacteria of kiwifruit cancer dominant pathogen in Shaanxi province. The optimal condition for PMA-qPCR to distinguish between live and dead ulcer bacteria was determined by optimizing the optimum concentration of PMA, incubation time and light exposure time. The results showed that all Psa were killed when treated by boiling water bath at 98.3 ℃ for 13 min. When the concentration of dead Psa was 1×107 CFU/mL, the suitable concentration of covalent crosslinking between PMA and dead Psa was 105 μg/mL, the best incubation …
