Study On Refining Process And Properties Of Rapeseed Peptides,
2019
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Refining Process And Properties Of Rapeseed Peptides, Yao Yijun, Wang Lifeng, Yin Shi, Xu Feiran, Shi Jiayi, Ju Xingrong
Food and Machinery
In this study, the crude rapeseed peptide was used as the research object. After treatment with powdered activated carbon, peptide solution was adsorbed onto DA201-C macroporous adsorption resin and then desorbed by ethanol to obtain rapeseed refined peptides (RP75). The basic composition, antithrombotic activity, anti-inflammatory activity and amino acid composition of rapeseed refined peptides (RP75) were also analyzed. The results showed that the optimum process for the refining of the DA201-C macroporous adsorption resin were peptide concentration 30 mg/mL, flow rate 3 BV/h, pH 4.5 and desorption concentration of the ethanol 75%. Peptide content was 74.94%, no glucosinolate or phytic …
Study On Extraction Process Of Polyphenols From Atractylodes Macrocephalakoidz Grown In Qimen And Its Antioxidant And Antibacterial Activities,
2019
College of Life and Environment Science, Huangshan University, Huangshan, Anhui 245041, China
Study On Extraction Process Of Polyphenols From Atractylodes Macrocephalakoidz Grown In Qimen And Its Antioxidant And Antibacterial Activities, Hu Changyu, Dai Yi, Wang Yaqun, Lu Weiwei, Wang Weidong, Wu Yongxiang
Food and Machinery
The present study aimed to optimize the process parameters for the surfactant sodium dodecyl sulfonate (SDS)-ultrasonic extraction technology of polyphenols from Atractylodes macrocephala Koidz grown in Qimen (Qi Baizhu). The effects of polyphenols from Qi Baizhu (QBP) on antioxidant and antibacterial activities were explored. The results showed that the optimal process conditions were as follows: SDS concentration 0.47%, extraction temperature 48 ℃, ultrasonic power 150 W, ethanol concentration 64%, extraction time 15 min, and solid-liquid ratio 1∶25 （g/mL）. Under these conditions, the content of QBP was (38.53±0.51) mg/g. QBP exhibited strong DPPH and ABTS free radical scavenging capacities with IC …
Effect Of Extraction Technology Of Camellia Oil On Its Active Ingredients And The Related Antibacterial Effect,
2019
Jilin Vocational College of Industry and Technology, Jilin, Jilin 132013, China
Effect Of Extraction Technology Of Camellia Oil On Its Active Ingredients And The Related Antibacterial Effect, Zhang Meina
Food and Machinery
In order to study the content of non-fat active components and the antibacterial effect of oil-tea camellia oil. The changes of vitamin E, polyphenols, Camellia saponins phytosterols and flavone content in Camellia oil and the effect of its bacteriostasis from 5 different processing technologies, cold pressing, hot pressing, leaching, supercritical CO2 extraction and water enzyme method were studied.. The content of vitamin E and Camellia saponin extracted by cold pressing technology was the highest, reaching 786.3 mg/kg and 3 789.0 mg/kg respectively; The phytosterol content of hot pressed oil was the highest, reaching 3 962 mg/kg; The content of …
Effect Of Adding Oat Flour On Quality Characteristics Of Potato Compound Noodles,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China
Effect Of Adding Oat Flour On Quality Characteristics Of Potato Compound Noodles, Qu Zhanping, Ren Guangyue, Li Yebei, Duan Xu, Zhang Ledao, Chen Xi
Food and Machinery
In order to study the effect of the amount of oats on the quality of potato composite noodles, potato and wheat flour were used as main raw materials. Using texture analyzers, scanning electron microscopy and other technical means, supplemented by statistical methods such as principal component analysis and fuzzy mathematics, comprehensive examination of texture characteristics, microstructure, drying characteristics and sensory characteristics of composite noodles. The results showed that with the increase of the content of oat flour, the masticatory factor, viscoelastic factor and hardness factor of the main texture components decreased first and then increased. The structure density, porosity and …
Mathematical Model Of Spray Drying Of Whole Egg Powder Based On Yield Optimization,
2019
Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China
Mathematical Model Of Spray Drying Of Whole Egg Powder Based On Yield Optimization, Cheng Fangyuan, Zhou Xueyong, Liu Yanmei, Rajasaba. H.
Food and Machinery
The aim of this experiment is to optimize the spray drying yield of egg liquid. The yield of whole egg powder and the function indexes of protein content, fat content, phospholipid content and water content of egg powder were obtained by orthogonal test under different processing parameters. The Mathematical model was established by Matlab software, which associated the processing parameters with the egg powder yield, protein content and water content. The mathematical models were optimized with the core index of protein yield. The optimum processing conditions for spray drying were: the inlet air temperature 180 ℃, the egg liquid concentration …
Effects Of Spray Drying And Vacuum Freeze-Drying On The Quality Of Walnut Meal And Jujube Compound Powder,
2019
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China
Effects Of Spray Drying And Vacuum Freeze-Drying On The Quality Of Walnut Meal And Jujube Compound Powder, Fu Luying, Yuan Shuangjin, Chen Hao, Zhang Runguang, Zhang Youlin
Food and Machinery
The compound powder of walnut meal and jujube was prepared by spray drying and vacuum freezing drying with walnut meal and jujube as raw materials. Investigated the powder yield, moisture content, protein content, bulk density, fluidity, solubility, color difference value, microstructure, simulated digestion of protein in vitro and thermal stability. The results showed that the powder yield of vacuum freeze-drying was significantly higher than that of spray drying, but the time was longer, the moisture content and bulk density were higher than spray drying, and the rest angle was lower than spray drying. It shows that vacuum freeze-drying of compound …
Study On The Correlation Between Volatile Aroma Substances And Sensory Quality Of Cigarettes,
2019
China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450016, China
Study On The Correlation Between Volatile Aroma Substances And Sensory Quality Of Cigarettes, Guo Huacheng, Zhang Yuehua, Li Yangguang, Xu Kejing
Food and Machinery
30 samples of cigarettes, in price of 200~300 yuan, were selected from the domestic market for the study. The volatile aroma substances were determined by simultaneous distillation extraction, and its sensory quality was evaluated. According to the analysis of basic correlation, stepwise regression analysis and principal component, the correlation between the indicators was analyzed statistically. The results showed that the total aroma content of cigarettes in different cigarettes, various flavoring substances and sensory evaluation were with normal distribution. Among the different kinds of cigarettes, a correla-tion between tobacco aroma constituents and the sensory quality was found. Among them, the cigarettes …
Sources And Biological Functions Of Citrus Polymethoxy Flavones,
2019
Longping Branch Graduate School of Hunan University, Changsha, Hunan 410125, China; Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125 China; School of Public Health, Beijing Key Laboratory of Environmental Toxicology, Capital Medical University, Beijing 100069, China; Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China
Sources And Biological Functions Of Citrus Polymethoxy Flavones, Zhang Mengling, Li Qili, Li Gaoyang, Fu Fuhua, Xiao Yecheng, Shan Yang, Yu Huanling
Food and Machinery
This study reviewed the sources and biological functions of polymethoxy flavones, and discussed the existing problems in the current research.
Research Progress On Residues And Detection Technology Of Imidacloprid And Λ-Cyhalothrin In Fruits And Vegetables,
2019
Citrus Research Institute, Academy of Agricultural Sciences, Chongqing 400712, China; Citrus Research Institute,Southwest University, Chongqing 400712, China
Research Progress On Residues And Detection Technology Of Imidacloprid And Λ-Cyhalothrin In Fruits And Vegetables, Gong Fangyuan, Wang Chengqiu, Jiao Bining, Zhang Yaohai, Aa Jiao, Kang Xiali
Food and Machinery
Neonicotine-pyrethroid mixed pesticides are a new type of compound insecticides which have higher activities, broader insecticidal spectrum and longer duration compared with the single-does of λ-cyhalothrin and imidacloprid. They can effectively reduce pesticide residues in agricultural products and lower the harm to human health. Residue analysis methods of neonicotine and pyrethroid pesticides on fruits and vegetables have been studied, but because of the difference of physical and chemical properties of the two pesticides, the detection methods are different. Therefore, it is necessary to establish a rapid screening method for residues of nicotine-pyrethroid pesticides. In this study, imidacloprid and λ-cyhalothrin were …
Research On The Advances And Prospects Application Of Antibacterial Packaging Plastic Film,
2019
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Research On The Advances And Prospects Application Of Antibacterial Packaging Plastic Film, Yang Fuxin, Ding Xiaotong, Qiu Yanna, Zhang Jiongjiong, Fan Fei, Chen Zuguo
Food and Machinery
Antibacterial packaging plastic film is a kind of new packaging materials, which can resist to microbial erosion, improve food shelf life, has become a research hotspot. In this paper, the effects of antibacterial plastic film, film preparation method, antibacterial mechanism, nano-modification, antibact-erial agent modification, liquid food antibacterial and antibacterial packaging plastic film were reviewed and discussed. It is prospective to the application and research direction of antibacterial packaging plastic film.
Study On The Basic Status And Relative Suggestions For Improvement Of Raw Material Management Of Health Food In China,
2019
China Food and Drug Administration Institute of Executive Development, Beijing 100073, China; School of Government, Peking University, Beijing 100871, China
Study On The Basic Status And Relative Suggestions For Improvement Of Raw Material Management Of Health Food In China, Tian Ming, Fang Jun
Food and Machinery
The management of raw materials for health foods is a key and difficult point in the registration and record-keeping management of health foods. The current situation of health food raw materials management was reviewed, and the problems existing in health food products in China was revealed. Moreover, some suggestions for improvement and further standardizing the registration and record-keeping of health food products were put forward.
Elementary Study On The Construction Of Hplc Characteristic Chromatogramand Spectral-Effect Relationship Of Anthocyanin Extract In Onion,
2019
Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, Guiyang, Guizhou 550001, China; Guizhou Engineering Laboratory for Quality Control ＆ Evaluation Technology of Medicine, Guizhou Normal University, Guiyang, Guizhou 550001, China; Research Center for Quality Control of Natural Medicine, Guizhou Normal University, Guiyang, Guizhou 550001, China
Elementary Study On The Construction Of Hplc Characteristic Chromatogramand Spectral-Effect Relationship Of Anthocyanin Extract In Onion, Xiao Ruixi, Wang Xinyue, Chen Huaguo, Zhou Xin
Food and Machinery
A high performance liquid chromatographic (HPLC) method was used to detect anthocyanin extract from onion in 10 regions and the common peaks were identified. The Pearson Correlation Analysis and Grey Relation Aanlysis were used to analyze the correlation between its common peaks, content, antioxidant activity (the ability to scavenge DPPH, ABTS free radicals) and AChE inhibitory activitiy. Result: According to the characte-ristics of HPLC and relative retention time of different batches of onion anthocyanins, and the characteristic chromatograms of onion anthocyanins were established. The chromatograms of anthocyanin extract from onion in 10 different regions were similar to the control fingerprints, …
Effect Of Water Distribution And Protein Denaturation On The Texture Of The Product During Roasting Of Pork Jerky,
2019
Jiangnan University School of Food, Wuxi, Jiangsu 214122, China
Effect Of Water Distribution And Protein Denaturation On The Texture Of The Product During Roasting Of Pork Jerky, Cao Yeping, Huan Yanjun, Gao Jing
Food and Machinery
In order to clarify the relationship between moisture change and protein denaturation during pork roasting and its texture, the effects of different baking temperatures on the texture of pork mash were studied, combined with low field nuclear magnetic resonance and ATR-FTIR technology analyzes moisture changes and protein denaturation during baking. The results show that: (1) baking temperature has a significant effect on the shear strength and texture of pork, 65 ℃ is the key heat treatment temperature affecting pork tenderness. (2) Baking at 65 ℃, with the extension of heating, T21 T22 and T23 were gradually shifted …
Effects Of Polyphenols From Areca Seed On Intestinal Microbes In Vitro,
2019
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Effects Of Polyphenols From Areca Seed On Intestinal Microbes In Vitro, Cheng Huan, Wang Yuanliang
Food and Machinery
This study aimed to investigating the effects of the polyphenols from Areca seeds on young men’ s intestinal microbes in vitro through intermittent static anaerobic fermentation technology. The feces of 24 years healthy young men are taken as starter. The substrates of the control group (group C) and the experimental group (group P) with a purity of 74.09% were fermented in vitro at 2, 6, 12 and 24 h. pH value, polyphenol composition, short chain fatty acid (SCFAs) and microorganism index were measured by gas chromatography and high-throughput sequencing. The results showed that the polyphenols of the Areca-nut polyphenols had …
Evaluation Of Aroma Components In Rosa Roxburghii Tratt Juice By Spme-Gc-Ms And Pca,
2019
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Evaluation Of Aroma Components In Rosa Roxburghii Tratt Juice By Spme-Gc-Ms And Pca, Gu Yuanting, Peng Bangyuan, Ding Zhuhong
Food and Machinery
We used 50/30 μm DVB/CAR/PDMS, 75 μm CAR/PDMS, 65 μm PDMS/DVB, 100 μm PDMS to enrich and concentrate aroma components of Rosa roxburghii Tratt juice for improving the accuracy and reliability of analyzing the aroma components by gas chromatography and comparing the consequence and sensitivity of extracting the aroma components by different fiber coating extractors. The aroma components of Rosa roxburghii Tratt juice were detected by GC-MS. We compared the quantity and content of aroma components by principal component analysis (PCA) and established the evaluation model of aroma quality. The results showed that: esters, alcohols, and terpenes were the main …
Comparative Analysis Of Volatile Component Of South Stinky Tofu Brine By Spme-Gc-Ms Combined With Chemometrics,
2019
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan, Guangdong 512000, China
Comparative Analysis Of Volatile Component Of South Stinky Tofu Brine By Spme-Gc-Ms Combined With Chemometrics, Tang Hui, Jiang Liwen, Xie Jing, Li Pao, He Jing, Chen Xiaoyi, Tan Jinping
Food and Machinery
Detected the volatile component by using head space-solid phase micro-extraction gas chromatography-mass spectrometry(SPME-GC-MS) combined with chemometrics methods of Shannon Entropy, correlation coefficient, Principal Component Analysis (PCA) etc. for evaluating, distinguishing and looking for the common flavor between five south stinky tofu brines in China. Results showed that a total of 161 flavor components were detected, with 76, 37, 29, 74 and 35 of them being present in the stinky tofu brine of STB1, STB2, STB3, STB4 and STB5, respectively. The main flavor compounds in five south stinky tofu brines were acids, phenolics and heterocyclics, such as acetic acid, propionic acid, …
Amino Acid Composition Analysis And Nutritional Value Evaluation Of 17 Walnut Kernels In Yunnan,
2019
College of Light Industry and Food Engineering of Southwest Forestry University, Kunming, Yunnan 650224, China
Amino Acid Composition Analysis And Nutritional Value Evaluation Of 17 Walnut Kernels In Yunnan, Li Rui, Lu Bin, Liu Yun, Kan Huan, Hao Jiabo, Mao Yunling
Food and Machinery
Detected the protein content and amino acid content of walnut kernels collected from 17 producing areas in Yunnan, and the amino acid model and nutritional value were comprehensively investigated by amino acid classification, amino acid ratio coefficient method and cluster analysis method. The conclusion indicated that the walnuts derived from each of the various regions were all rich in 17 amino acids (tryptophan was not detected), and the total amount of amino acids was 3.35% to 5.14%, the essential amino acid content was 1.13% to 1.76%, the medicinal amino acid content was 67.47% to 68.63% of the total amino acids, …
The Safety Of Genetically Modified Food: A Flat Statement Based On The Facts Of Experimental Study And Logic,
2019
School of Chemistry and Food Engineering, Changsha University of Science &Technology, Changsha, Hunan 410114, China
The Safety Of Genetically Modified Food: A Flat Statement Based On The Facts Of Experimental Study And Logic, Cheng Yingbo
Food and Machinery
A universality recognition to gene and gene modification was mentioned and a concept of “partial gene” etc was proposed according to the practice of gene operations in these years. The opinions and their bases at the two sides of GMF safety argument was screened and teased out entirely. Based on the datum in CNKI and Web of Science, It was discovered that the experimental theses were very few, which can not support this argument at all. Some urgent problems were discussed logically and it has been pointed out that mankind would eat GMF inescapablely while improving and restricting in the …
Simulation Analysis Of Agitating Flow Field In Largethreonine Fermentor Based On Fluent,
2019
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Simulation Analysis Of Agitating Flow Field In Largethreonine Fermentor Based On Fluent, Li Jin, Shi Xiudong, Wang Chen, Feng Weijian
Food and Machinery
The flow field in large threonine fermentor as the research object, by using Fluent software, combining the parameters of threonine fermentation process, and the method of computational fluid dynamics with Multiple Reference Frame and Eulerian multiphase flow model was used to the simulation of single-phase flow and gas-liquid two-phase flow in the mixing process of four stage impeller assembly in fermentor. Distribution of fluid field、power of impeller and volume fraction of gas-phase were also analyzed. The results show that the power of submerged impeller was not affected by the increase of liquid level, and the increase of density in the …
Effects Of Extracellular Products Of Several Bacterial On The Growth Andmetabolism Of Shewanella Putrefaciens At Low Temperature,
2019
College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic Processing and Preservation, Shanghai 201306, China
Effects Of Extracellular Products Of Several Bacterial On The Growth Andmetabolism Of Shewanella Putrefaciens At Low Temperature, Xie Jing, Yie Jingxin, Yang Shengping, Ding Jingyu, Qian Yunfang
Food and Machinery
The object of this study was to in vitro evaluate the effect of extracellular products of P. fluorescens, A. hydrophila and A. sobria on the growth and metabolism of S. putrefaciens at low temperature. The extracellular products of these three strains were mixed with sterilized brain heart infusion broth (BHI), and S. putrefaciens were inoculated into the mixed culture, and the quality indicators including microbiological, extracellular protease, biofilm, TVB-N, amino acid and putrescine changed during 12 days at 4 ℃. The results showed that extracellular products of P. fluorescens, A. hydrophila and A. sobria had little effect on the lag …
