Rapid Quantitative Prediction Model Of Adulterated Goat Milk Based On Electronic Tongue,
2018
School of Computer Science and Technology, Shandong University of Technology, Zibo, Shandong 255049, China
Rapid Quantitative Prediction Model Of Adulterated Goat Milk Based On Electronic Tongue, Han Hui, Wang Zhiqiang, Li Caihong, Ma Zeliang, Guo Tingting, Yin Tingjia
Food and Machinery
In order to discriminate adulterated goat milk quickly and objectively, a set of portable electronic tongue detection system was exploited, and a new method of fast identification is developed. When detected in the system, the sample solution was first scanned to obtain the "fingerprint" information of adulterated goat milk, and then the discrete wavelet transform (DWT) was used to obtain the characteristics of the "fingerprint" data. On this basis, the principal component analysis (PCA) was used to determine the quality of goat milk with different adulteration ratio. Particle swarm optimization extreme learning machine (PSO-ELM) was applied to quantitatively predict goat …
Migration And Change Of Heavy Metal During The Pickling Of Candied Fruits,
2018
Hunan Review and Accreditation Centre of Food Safety, Changsha, Hunan 410013, China
Migration And Change Of Heavy Metal During The Pickling Of Candied Fruits, Li Wenxiang, Zhou Songhang, Wang Can, Long Qiang, Liu Yang, Lin Wenhua, Cao Xiaoyan
Food and Machinery
In this study, based on the determination of heavy metal residues in raw materials, the migration behavior of heavy metal in candied fruits was preliminary analyzed by monitoring dynamic changes of heavy metal content during pickling. The results showed that the contents of Plumbum, Cadmium, Chromium, Mercury and Arsenic in raw materials were 0.151 0, 0.024 1, 0.110 0, 0.000 0, 0.013 2 mg/kg, respectively; During the pickling process, residual heavy metal elements could migrate into the pickling solution, and significant differences were found in migration and relative behavior for different heavy metal elements. The contents of Plumbum, Cadmium, Cadmium …
Effects Of Microwave On Free Radical Production And Oxidative Properties Of Model Protein,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Microwave On Free Radical Production And Oxidative Properties Of Model Protein, Wang Tingting, Yuan Jiangfeng, Wang Lunji, Zhang Bin, Qiu Zhijun, Gong Minggui, Yin Qihang
Food and Machinery
Bovine Serum Albumin (BSA), a model protein, was used to study the relationship between the free radical production and oxidative properties in the microwave field. Electron paramagnetic resonance (EPR) trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of free radical produced by BSA under different microwave treatment conditions. The signal intensity of free radicals arose from BSA solution via the increasing of power, temperature, and time after microwave irradiation. By measuring the carbonyl, thiol and surface hydrophobic oxidative properties of BSA under different microwave temperatures. It was showed that the carbonyl content increased, the thiol content decreased, and …
Effects Of Atmospheric And Vacuum Concentrationon Free Amino Acids Of Chicken Soup,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Atmospheric And Vacuum Concentrationon Free Amino Acids Of Chicken Soup, Wu Jia, Xia Yangyi, Yan Mengxi, Zhang Guoxing
Food and Machinery
The changes of amino acid and other related indexes in chicken soups which were concentrated under atmospheric pressure and vacuum were studied. The results were as follows: with the increase of concentration ratio, the contents of crude protein, oligopeptide and reducing sugar in chicken soups were gradually reduced. Under the same concentration ratio, the crude protein content in atmospheric concentration chicken soups was higher than that in vacuum concentration chicken soups (P＜0.05), while the oligopeptide content in vacuum concentration chicken soups and the reducing sugar in chicken soups with concentration ratio greater than 1∶2 were higher than that in atmospheric …
Variations Of Size Distribution Of Tobacco Strips Separated From Different Threshing And Pneumatic Separation Unit,
2018
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China
Variations Of Size Distribution Of Tobacco Strips Separated From Different Threshing And Pneumatic Separation Unit, Liang Miao, Liu Maolin, Yang Yongfeng, Wang Genfa, Yang Zongcan, Zhang Junsong, Xiao Jinzhe, Lu Minrui, Liu Xiangzhen
Food and Machinery
In order to study the variation of size distribution of tobacco strips from different threshing and separation unit, an upper blend tobacco formula was introduced into threshing machine with five stages of threshing unit and eleven pneumatic separators. The results showed that the size proportion of tobacco strips separated from different pneumatic separators exhibited a similar change trend. Moreover, in the first and second stage threshing unit, the large and middle size particle content could reach more than 94% with good stability. Meanwhile, the characteristic size tobacco strips and the proportion of tobacco strips with size bigger than 44.5 mm …
Regulation Dimension Of Food Safety Events In China From The Perspective Of Economics Of Law,
2018
Haikou College of Economics, Haikou, Hainan 571157, China
Regulation Dimension Of Food Safety Events In China From The Perspective Of Economics Of Law, Ji Liying
Food and Machinery
According to the hypothesis of rational economic man in economics of law, the main reasons for food safety incidents are that the total income of food safety violations is greater than the risk cost, and the lower expectation of the offenders for the cost of food safety violations and the harm of food safety violations. However, the current food safety-related laws and regulations have some problems, such as too light punishment for food safety violations, frequent violations by leading enterprises in the food industry, and lack of overall planning for food safety regulation, so that food safety violations have considerable …
Determination Of Sugars In Fresh Tobacco Leaf By Ultra High-Performance Liquid Chromatography For Screening Evaluation,
2018
Technology Center China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650106, China
Determination Of Sugars In Fresh Tobacco Leaf By Ultra High-Performance Liquid Chromatography For Screening Evaluation, Liu Xin, Li Jing, Wei Yuling, Song Chunman, Chen Jianhua, Miao Enmin, Geng Yongqin, Xiang Ming, Tian Limei
Food and Machinery
For the fast and accurate determination of sugars in tobacco leaf, a method for the determination of sugars (fructose, glucose, sucrose, maltose) in tobacco leaf by an ultra-high performance liquid chromatography (UPLC) was established，taking a novel extraction vial as the pretreatment device. The results showed that: 1) the novel pretreatment device could make the extraction, filter and transfer as one step, make the procedure of the pretreatment more efficient. 2) The separation of the sample was operated on ACQUITY UPLC BEH Amide column (2.1 mm×100 mm, 1.7 μm), using 75% (v/v) acetonitrile containing 0.2% triethyla-mine as the mobile phase at …
Teaching Reform Of Food Nutrition And Safety Course Based On General Education Concept,
2018
College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
Teaching Reform Of Food Nutrition And Safety Course Based On General Education Concept, Yang Huilin, Wang Xiaolan, Tu Zongcai
Food and Machinery
Food nutrition and safety is a general elective course for natural subjects, which can help college students improve their quality of life, enhance their sense of responsibility and broaden their horizons. By grasping the concept of general education, defining the purpose of the course, selecting scientific, universal and neoteric contents, utilizing the methods of multi-interaction and integration of theory and practice, and establishing the complementary assessments of process with result, the new teaching mode of food nutrition and safety public elective course has been explored, and remarkable teaching achievements are obtained.
Effect Of Electrostatic Field Combind With Controlled Freezing-Point Storage Technology On The Quality Of Litopenaeus Vannamei In Storage Period,
2018
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088,China
Effect Of Electrostatic Field Combind With Controlled Freezing-Point Storage Technology On The Quality Of Litopenaeus Vannamei In Storage Period, Duan Weiwen, Quan Qinguo, Zhang Xueqin, Zhang Zewei, Chen Ming, Zeng Xuege, Liu Shucheng, Ji Hongwu
Food and Machinery
Used the electrostatic field combined with controlled freezing-point storage technology to preserve the Litopenaeus vannamei, and examined the effects of different electrostatic field（1.5,2.5,3.5 kV）combined with controlled freezing-point storage（-1 ℃±1 ℃）on quality of Litopenaeus vannamei. Some quality index changes were compared in Polyphenol Oxidase （PPO） relative enzyme activity, whiteness, sensory, total bacterial counts, TVB-N, pH, drip loss, K value and rheology property. The results showed that electrostatic field inhibited the PPO relative enzyme activity, the sensory and whiteness significantly better than the controlled freezing-point storage. In the late period of storage, the total bacterial counts was inhibited by electrostatic field and …
Phase-Field Simulation Of Ice Crystal Growth On Foodquick-Freezing Preservation Process,
2018
College of Mathematics and Computer Application, Shangluo University, Shangluo, Shaanxi 726000, China
Phase-Field Simulation Of Ice Crystal Growth On Foodquick-Freezing Preservation Process, Yang Yan, Yuan Xunfeng, Qiao Ximin, Fan Na
Food and Machinery
In view of the reduction of food quality due to the destructs cellular structure by the large ice crystals in quick-freezing preservation process, regarding cell solution as water and solute in binary system, the five-fold symmetric phase-field model with anisotropy of strong interface energy was used to reproducing the evolution process of ice crystal growth, the effect of freezing times on the behavior of ice crystal growth was studied. The results showed that simulation result of ice crystal growth were consistent with the actual morphology, both of which had developed side-branching in the middle of the main branch, the root …
Effect Of Wild Oat Beta Glucan On The Quality Of Frozen Cooked Noodles,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Wild Oat Beta Glucan On The Quality Of Frozen Cooked Noodles, Fan Jiaxuan, Qiu Qingyang, Wang Jinrong, Guo Xiaona, Zhu Kexue
Food and Machinery
In order to explore the feasibility of application of beta-glucan as the texturizine agent in the processing of frozen cooked noodles. In the present study, the texture indices were measured, and the moisture distribution was determined by NMR as well as the food quality was evaluated by the sensory assessors. The results showed that with the increase of the addition amount of oat beta-glucan, recooking water absorption, pre-cooking loss and recooking loss presented the first increase and then decrease. The quality characteristics of cooked noodles such as the hardness, springiness and chewiness presented the first decrease and then increase. When …
Preservation Effect Of Active Film Containing Oreganoessential Oil On Snakehead Slices,
2018
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
Preservation Effect Of Active Film Containing Oreganoessential Oil On Snakehead Slices, Du Yunfei, Fan Liyuan, Shen Chunhua
Food and Machinery
In order to study the preservation effect of oregano essential oil in plastic films, oregano essential oil, as an antibacterial agent, was added into ethylene-vinyl alcohol copolymer (EVOH) and polyethylene (PE) respectively, then the food preservative films were prepared by extrusion casting. The mechanical properties, transmittance and haze of the preservative film were characterized. The snakeheads were then packaged in the preservative films, and the changes in drip loss rate, pH, thiobarbituric acid (TBA) and total viable count over time were determined. The results showed that the addition of oregano oil has little effect on the basic properties of the …
The Effect On The Postharvest Qualities Of ‘Lianhong’ Citrus Fruit By Using Heat Shock Combined With Ozone Fumigation,
2018
Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China; Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Changsha, Hunan 410125, China;Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
The Effect On The Postharvest Qualities Of ‘Lianhong’ Citrus Fruit By Using Heat Shock Combined With Ozone Fumigation, Jiang Jing, Zhu Xiangrong, Su Donglin, Fu Fuhua, Zhang Juhua, Li Gaoyang, Shan Yang
Food and Machinery
Effects of heat shock combined with ozone fumigation at low temperature atmosphere were investigated on the storage quality and fruit physiological index of citrus processing varieties (‘Lianhong’ citrus fruit). The fruit was stored in cold storage at 4 ℃ and 90% relative humidity (RH), after treated with hot water (52 ℃, 3 min) and 6.0 mg/m3 of ozone for 15 min. Respiratory intensity, water loss rate, total soluble solids content (SSC), titratable acid (TA), ascorbic acid (VC), superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) activity were determined. The result showed that the combined treatment could enhance …
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 …
Studies On Curcumin And Cftr: Refutation And Recognition,
2018
College of Life Science, Jilin Normal University, Jilin Key Laboratory of Plant Resources Science and Green Production,Siping, Jilin 136000, China
Studies On Curcumin And Cftr: Refutation And Recognition, Luan Jian, Cao Huanhuan, Zhou Xiaofu
Food and Machinery
The research progress of curcumin stimulates mutant CFTR chloride channel since 2004 is summarizes in this review, and the process from discovery to refutation, from resistance to recognition of this theory are also discussed. Scientists prove that curcumin is a natural molecular activator of CFTR chloride channel, and plays an important role in the treatment of cystic fibrosis and the drug development, according the investigation of the experiment methods, mechanisms and pharmacokinetics. This review reveals the potential problems such as safe dose, and aims to provide references for cystic fibrosis drug research and development.
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.
