Effect Of Compound Preservative Solution On Freshness-Retaining Of Fresh-Cut Chufa,
2018
College of Food Science and Technology, Shanghai Ocean Univeisity, Shanghai 201306, China
Effect Of Compound Preservative Solution On Freshness-Retaining Of Fresh-Cut Chufa, Wang Jinxin, Yang Fuxin, Si Wanfang
Food and Machinery
According to the phenomenon that fresh cut water chestnut was easily oxidized and degraded during storage, a kind of compound preservative solution was studied to preserve fresh-cut chufa. The fresh-cut chufa were pretreated with salt, white sugar, white vinegar and other solutions, and then stored at room temperature (25 ℃). The color, hardness, weight loss, electrical conductivity, polyphenol oxidase activity, soluble solids and total phenol content, odor and bagging were then evaluated in specific period of time. Orthogonal test was carried out on the basis of single factor experiment. The results showed that the best preservative solution was 80 g/L+ …
Infection Of Alternaria Alternata In Postharvest Jiashi Melon And 86-1 Melon,
2018
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830000, China
Infection Of Alternaria Alternata In Postharvest Jiashi Melon And 86-1 Melon, Maerhaba Paerhati, Bai Yujia, Wang Jin, Zhu Wantong, Adilai Tuersun, Feng Zuoshan
Food and Machinery
Jiash melon and 86-1 melon were used as experiment material in this paper. After inoculated with Alternaria alternata by injury, the differences between the two were compared in terms of lesion diameter, pathogen-induced plant protein and protective enzyme activity. The results showed that the lesions of Jiashi melon were less than 86-1, and the diameter of the pericarp was smaller than the sarcocarp. After inoculated with Alternaria alternata, pathogen-induced plant protein and protective enzyme activity of two melons were increased during whole storage period. It played an important role in resisting the infection of Alternaria alternata, especially in the middle …
Development Of 3d Printing Technology Based On Edible Materials,
2018
College of Mechanical Engineering, Xian University of Science and Technology, Xi'an, Shaanxi 710054, China
Development Of 3d Printing Technology Based On Edible Materials, Yang Laixia, Yang Fanrong, Gui Yulian, Li Jiapu
Food and Machinery
The extension of edible materials has accelerated the development of 3D printing technology. However, as compared with engineering materials, the 3D printing technology for edible materials still faces many challenges. This review introduced the current mature 3D printing technology and its application field, and expounded the structure and composition of food 3D printer, as well as explained the research progress of edible material 3D printing at home and abroad. Moreover, the existing problems in the application of 3D printing in edible materials were summarized and analyzed, helping to look forward to a wider range of applications in the future, and …
Advances In Studies On The Effects Of Thermal Processing On The Structure, Content And Antioxidant Activity Of Phenolic Compounds In Plants,
2018
College of Chemistry and Food Science, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Academy of State Administration of Grain, Beijing 100037, China
Advances In Studies On The Effects Of Thermal Processing On The Structure, Content And Antioxidant Activity Of Phenolic Compounds In Plants, Ma Zhanqian, Wu Nana, Yi Cuiping, Tan Bin
Food and Machinery
The effects of different thermal processing processes on the structure and antioxidant activity of phenolic compounds was reviewed, and the main problems found were discussed in the present study. We looked forward to the next key ideas, and intended to provide a basis for the development and utilization of nutritious food.
Research Progress Of Polyphenolic Compounds In Artichoke,
2018
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research Progress Of Polyphenolic Compounds In Artichoke, Shi Mingyue, Cao Qingming, Zhong Wenhui, Yi Yingjian, Fang Yi, Zhang Zhikun, Zhou Wenhua
Food and Machinery
Artichoke has important nutritional and medicinal value and great development potential in the application of health food. In this review, the recent research results on extraction methods, analytical methods of artichoke, its chemical components and biological activities of polyphenols were summarized. It is hoped that national and international research results, can be popularized and utilized. The recognition of artichoke medicinal value in modern medicine and the promotion of artichoke products will bring great benefits to people's health and longevity.
Research Progress On The Mechanism Of Dietary Anthocyanins On Preventing And Treating Type 2 Diabetes Mellitus,
2018
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Research Progress On The Mechanism Of Dietary Anthocyanins On Preventing And Treating Type 2 Diabetes Mellitus, Lai Dengni, Jiang Yuqin, Tian Yan, Wu Yanyang, Zhao Lingyan, Deng Fangming
Food and Machinery
The main components of anthocyanins in different fruits and vegetables were discussed. And the role of anthocyanins of prevention and treatment of type 2 diabetes were explored. The mechanism of anthocyanins in preventing and treating type 2 diabetes by reducing oxidative stress, improving insulin resistance, promoting insulin secretion and protecting β cells was discussed, and provided a theoretical basis for the comprehensive utilization of polyphenolic compounds in fruits and vegetables.
Advacnes On Biological And Farming Technology For The Prevention And Treatment Of Cadmium In Rice,
2018
National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; College of Life Science and Technology, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Advacnes On Biological And Farming Technology For The Prevention And Treatment Of Cadmium In Rice, Shen Junjun, Lin Qinlu, Luo Feijun
Food and Machinery
In this paper, on account of the current situation that some rice have high cadmium content or even exceeds the national standard, the severity and regional distribution currently at home and abroad are analyzed. The necessity of controlling cadmium pollution of rice was revealed, and the methods of biotechnology and farming at home and abroad were systematically integrated,such as screening low cadmium enriched rice varieties using biological technology, hybrid technology and genetic engineering technology that includes transgene technology, gene knockout and gene silencing to improve rice traits. The microbial adsorption method and fermentation technology to reduce the cadmium content in …
Research Progress On The Improvement Of Edible Quality Of Brown Rice,
2018
Agri-Food Storage and Processing Research Center, Shanghai Academy of Agriculture Sciences, Shanghai 201403, China
Research Progress On The Improvement Of Edible Quality Of Brown Rice, Chen Bingjie, Qiao Yongjin, Liu Chenxia
Food and Machinery
From the physical and biological perspective, the methods, principles and characteristics of technologies of improving the quality of brown rice were introduced in the article. Present status and advance of studies on technologies of edible quality improvement for brown rice were overviewed. Synergy technology is also proposed to apply to the improvement of edible quality of brown rice. Combining other technologies and germination technology would become the development tendency. At the same time, the existing problems in the quality improvement of brown rice are also pointed out.
Research Progress On Functional Composition Andcomprehensive Utilization Of Passion Fruit,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress On Functional Composition Andcomprehensive Utilization Of Passion Fruit, Zhu Wenxian, Xia Bibang, Liao Hongmei
Food and Machinery
Summarizes the extraction of functional composition, pharmacological activities, processing and comprehensive utilization of passion fruit. Simultaneously, corresponding problems in research process of passion fruit have also been expounded. Theoretical references for subsequent research and product development would be provided.
Optimization On Fast Debitterizing Technologies Of Apricot Seed By Ultrasound With Response Surface Methodology,
2018
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China
Optimization On Fast Debitterizing Technologies Of Apricot Seed By Ultrasound With Response Surface Methodology, Zhang Ning, Zhang Xinyun, Fan Xuehui, Zhang Qingan
Food and Machinery
To decrease the waste of energy and resource during the traditional debitterizing processing of apricot seeds, a rapid and novel method was proposed based on the principle of ultrasound-induced in this paper. Firstly, the parameters affecting the dissolution rate of amygdalin such as ultrasonic temperature, time, frequency, power and ratio of material to liquid, were tested by the method of single-factor experiment. Secondly, three parameters affecting the amygdalin dissolution rate were optimized by the response surface methodology, such as ultrasonic temperature, power and frequency, resepectively. The results showed that the optimum conditions were ultrasonic temperature 55 ℃, ultrasonic power 300 …
Effects Of Lactobacillus Fermentation On The Quality And Nutrient Of Tartary Buckwheat Seedling Beverage,
2018
Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China;Potato Engineering Research Center of Guizhou Province, Guiyang, Guizhou 550006, China
Effects Of Lactobacillus Fermentation On The Quality And Nutrient Of Tartary Buckwheat Seedling Beverage, Li Jun, Lu Yang, Liu Yongxiang, Liu Hui
Food and Machinery
Bulgarian Lactobacillus, Streptococcus thermophilus and Lactobacillus plantarum were inoculated into tartary buckwheat seedling beverage for fermentation, and the changes of sensory score, number of live Lactobacillus, total sugar, reducing sugar, total acid, total protein, total flavone, rutin, quercetin and kaempferol 3-rutinoside were compared for the better lactic acid bacteria fermentation strains. The results showed that Lactobacillus could grow well in tartary buckwheat seedling beverage, and the fermentation activity of L. plantarum was higher than that of the other two lactobacilli, and the mixed fermentation of L. plantarum and L. bulgaricum had synergistic effect, and the product sensory score was the …
Preparation And Evaluation On Clathrate Compound Of Volatile Oil From Leaves Of Cinnamomum Jensenianum,
2018
School of Chemistry and Bioengineering, Hunan University of Science and Engineering,Yongzhou, Hunan 425199, China
Preparation And Evaluation On Clathrate Compound Of Volatile Oil From Leaves Of Cinnamomum Jensenianum, Mao Xuanrui
Food and Machinery
Taking β-cyclodextrin as the wall material, embedding rate as the detection index, and single factor test results as the basis for orthogonal test, determined the optimal inclusion process of Cinnamomum jensenianum leaves volatile oil. Meanwhile, the inclusion compound was evaluated using thin-layer chromatography (TLC), ultraviolet spectroscopy (UV), differential scanning calorimetry (DSC) and micrography. The experiment results indicated that, the optimal preparation process conditions for the inclusion compound of Cinnamomum jensenianum volatile oil were as followed: ultrasonication time of 8 min, mass ratio of core material to wall material of 1︰8, ultrasonic wave power of 150 W, mass ratio of β-cyclodextrin …
Efficacy Of Antimicrobial Mitigation On Escherichia Coli Cfu And Growth And Development Of Hydroponic Leafy Greens,
2018
University of Arkansas, Fayetteville
Efficacy Of Antimicrobial Mitigation On Escherichia Coli Cfu And Growth And Development Of Hydroponic Leafy Greens, Nathan J. Eylands
Graduate Theses and Dissertations
The Food and Drug Administration (FDA) have set new standards that apply to agriculturalists producing crops eaten fresh and/or raw by consumers. This new produce safety rule, known as the Food Safety Modernization Act (FSMA), has established science-based standards for all areas of production in agriculture with regards to microbial contamination. Escherichia coli (E. coli) O157:H7 is a particular bacterium of concern under FSMA guidelines. Grower compliance is mandatory and therefore vital to the continuation of any farm. Greenhouse hydroponic growers have shown advantages in efficiency when compared to conventional farming methodology. Those, however, with recirculating hydroponic systems face unique …
Visual Detection Of Beef Quality During Frying Process Byhyperspectral Imaging Technology,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China
Visual Detection Of Beef Quality During Frying Process Byhyperspectral Imaging Technology, Xie Anguo, Kang Huaibin, Wang Feixiang, Wang Bo
Food and Machinery
In this paper, beef mixed with a variety of spices were fried to different degrees. The physical and chemical characteristics, such as moisture content, color and tenderness, and the spectra in 370~1 023 nm were measured. Then the quality detection models and visualization method were constructed. The results showed that the moisture content decreased, and the shear force increased during the frying process, and the change was significant (P＜0.05). There was no significant difference in color between the samples and visible spectrum. While NIR spectra (800～1 023 nm) increased with cooking, and the changes were significant. Based on 100 beef …
Effect Of Thawing Method On Rheology And Protein Of Frozen Chicken Soup,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of Thawing Method On Rheology And Protein Of Frozen Chicken Soup, Tang Qi, Xia Yangyi, Hou Baihui, Mei Tiantian
Food and Machinery
The effects of different thawing methods, including microwave, high-temperature water bath, and room temperature air, on the rheology and protein of frozen chicken soup (freezing at －20 ℃ and －40 ℃) were investigated. The results showed that thawed frozen chicken soup had pseudoplasticity. Under the same shear rate, the viscosity and shear stress of frozen chicken soup at －20 ℃ were greater than those in the －40 ℃ frozen chicken soup. However, the thawing viscosity and shear stress by microwave and high temperature thawing trended preformed almost the same, both were lower than the room temperature air thawing group. The …
Effect Of Ultrafine Grinding On Particle Structure, Effective Compositionsand Antioxidant Activity Of L. Macranthoides,
2018
Chongqing Academy of Chinese MateriaMedica, Chongqing 400065, China
Effect Of Ultrafine Grinding On Particle Structure, Effective Compositionsand Antioxidant Activity Of L. Macranthoides, Wu Zhen, Zhan Yong, Li Hong, Yang Yong, Tan Hongjun, Huang Xiaoping, Wang Haiyan
Food and Machinery
In order to explore the comprehensive utilization value of L. macranthoides, investigated the particle structure, effective compositions contents, dissolution rate and antioxidant activity of L. macranthoides processed ultrafine and common grinding. It was found that the ultrastructure of L. macranthoides was changed by ultrafine grinding, and its cell wall and crude fiber structure were destroyed. The dissolution contents of chlorogenic acid, Macranthoidin B, Dipsacoside B, Luteolin 7-glucoside and caffeic acid were increased after ultrafine grinding. The dissolution rate of chlorogenic acid from ultra-fine griding powder was significantly higher than that of common griding power of L. macranthoides. Furthermore, scavenging ability …
Effects Of Different Drying Methods On Drying Characteristics,Quality And Antioxidant Capacity Of Boletus Edulis,
2018
College of Life Science and Technology, Yangtze Normal University, Fuling, Chongqing 408000, China
Effects Of Different Drying Methods On Drying Characteristics,Quality And Antioxidant Capacity Of Boletus Edulis, Zheng Qiaoran, Zhou Feng, Xing Jie, Tao Wen, Chen Luhong, Li Wenfeng, Gao Xiaoxu, Tan Si
Food and Machinery
Effects of six drying methods were evaluated, including vacuum freeze, hot air drying, microwave pretreatment and ultrasonic pretreatment drying on six indexes of drying dynamics characteristics, color, polyphenol content, total flavonoid content, polysaccharides content and antioxidant activity of Boletus edulis. The results showed that the smallest color changes were detected in materials treated under vacuum freeze drying, while the most significant color change was observed under microwave pretreatment drying. Boletus edulis treated under vacuum freeze drying showed significantly higher amount in total flavonoids, polyphenol, polysaccharides contents and stronger antioxidant activity than the other samples. Taking the cost into account, 60 …
Detection Of Moldy Maize Aflatoxin B1 And Gibberellinby Hyperspectral Coupled With Neural Network,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Detection Of Moldy Maize Aflatoxin B1 And Gibberellinby Hyperspectral Coupled With Neural Network, Wang Guanghui, Yin Yong
Food and Machinery
In order to eliminate the influence of scattering, the original spectrum was processed by multiplicative scatter correction (MSC). The effective band was selected according to the correlation coefficient method, and 8 characteristic wavelengths were selected by continuous projection algorithm combined with information entropy. Finally, the effective bands and different features were used to establish prediction model for mildew maize aflatoxin B1 and gibberellin content at wavelength by BP neural network. The results showed that the prediction model established by spectral information at 8 kinds of characteristic wavelengths was the best, with the correct prediction rate of aflatoxin B1 …
Isolation And Identification Of Symbiotic Fungi From Marine Sponge Reniera Japonica And The Antimicrobial Evaluation Of Its Crude Extract,
2018
College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, Zhejiang 310036, China
Isolation And Identification Of Symbiotic Fungi From Marine Sponge Reniera Japonica And The Antimicrobial Evaluation Of Its Crude Extract, Chai Jiale, Bai Xuelian, Zheng Shuangzhi, Lu Tiantian, Li Xiaohan, Chen Yiyi, Wu Dandan
Food and Machinery
Thirty-three fungal strains were isolated from the healthy tissue of marine sponge by three different media. They were identified by morphology characteristics analysis and rDNA ITS sequence analysis．The species of each strain was determined, and the dominant fungi of Aspergillus and Penicillium were found. Among them, M3 was Aspergillus versicolor. The antimicrobial activity of the metabolites of the symbiotic fungi of marine sponge was studied by 96-well plate method with the standard strain of Escherichia coli. The results showed that the secondary metabolites of seven strains of symbiotic fungi had certain antimicrobial activity. The inhibition rate of M3 on Escherichia …
Design Of Control Systemfor Cylinder Of Tea Green-Removing Machine Using Infrared Source Based On Labview And Arduino,
2018
College of Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
Design Of Control Systemfor Cylinder Of Tea Green-Removing Machine Using Infrared Source Based On Labview And Arduino, Yu Wenjun, Xiong Aihua, Liu Zhongshou, Pei Gang, Luo Bin, Jin Shanfeng, Huang Chaoqiang, Yang Puxiang, Wu Ruimei
Food and Machinery
A control system for t tea green-removing machine using infrared source was developed based on LabVIEW and Arduino, with the And Arduino as the the slave computer and LabVIEW as principal computer. The front panel of the control system was designed using LabVIEW. The control buttons of temperature, humidity and roller speed were designed on the front panel. First, the data of temperature, humidity in the roller and roller speed were collected by Arduino. Then, these data were uploaded to LabVIEW and were analyzed and processed by LabVIEW. According to the processing results, the opening and closing of infrared tube, …
