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.
Effects Of Different Additives On The Properties Offried Carrot Chips,
2018
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410007, China
Effects Of Different Additives On The Properties Offried Carrot Chips, Lu Shaochuang, Zheng Baofang, Qin Shixiu, Lu Jialei, Zhou Tao, Wang Jiaqi, Li Chiling, Zhou Hui
Food and Machinery
In order to reduce the oil content of fried carrot chips and improve the sensory and nutritional quality of the products, various additives including sodium chloride, monoglyceride, sucrose ester, lecithin, modified starch, gelatin, pectin, dextran, xanthan gum, and carrageenan, etc. were added before frying, and then the texture, oil content, chroma, β-carotene and other aspects of the fried samples were detected and analyzed. The results showed that, by adding additives, the oil content of the sample could be significantly reduced and the loss of β-carotene was minimized, although various additives had their own advantages in improving the quality of the …
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 …
Inhibition Of Heat-Induced Aggregation Of Tilapia Myosin By Dextran Sulfate At Low Ionic Strength,
2018
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Roduct Processing and Safety, Zhanjiang, Guangdong 524088, China
Inhibition Of Heat-Induced Aggregation Of Tilapia Myosin By Dextran Sulfate At Low Ionic Strength, Li Ting, Zhou Chunxia, Feng Rui, Hong Pengzhi
Food and Machinery
Studied, the inhibitory effect of DS on thermal aggregation of tilapia myosin (2.0 mg/mL) in low ionic strength (1, 50, 150 mmol/L KCl) during the heat treatment (40～80 ℃, 1 ℃/min). The result showed that the myosin had poor solubility in 1 mmol/L KCl. While, with the icreased of ionic strengths, myosin fibrils could dissociate in 50 and 150 mmol/L KCl. After heating, the myosin filaments disappeared, and the heads and tails of myosin aggregated seriously, resulting in the solubility and the content of α-helix decreased significantly. After adding 0.4 mg/mL DS, the change of turbidity, solubility and α-helix content …
The Changes Intexture And Physicochemical Properties Of Giant Freshwater Prown (Macrobrachium Rosenbergii) During Frozen Storage,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
The Changes Intexture And Physicochemical Properties Of Giant Freshwater Prown (Macrobrachium Rosenbergii) During Frozen Storage, Liu Jiatong, Jiang Qixing, Yang Fang, Wang Bin, Xu Yanshun, Xia Wenshui, Xu Yan
Food and Machinery
The texture and physicochemical properties of giant freshwater prawn during frozen storage were investigated in this study. The quality differences of frozen whole prawn and headless prawn were compared and analyzed by shear stress, myofibrillar fragmentation index, myofibrillar apparent diameter, TCA soluble peptide and total protease activity. The results showed that the shear force of prawn decreased with the extension of storage time. The shear force of frozen whole prawn decreased more rapidly than headless prawn. After 16 weeks, the shear force of frozen whole prawns and headless shrimp decreased by 36.81% and 25.40%. The myofibril fragmentation index and TCA …
Effect Of Different Tube Wall Temperature On Physicochemical Properties Of Tobacco Shred During Drum Drying,
2018
Technology Centerr of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China
Effect Of Different Tube Wall Temperature On Physicochemical Properties Of Tobacco Shred During Drum Drying, Duan Kun, Wang Bing, Cheng Mengqi, Wang Pengfei, Zhao Zhiwei, Luo Canxuan, Zhao Shengchen, Bi Haoyang, Wang Hongwei, Zhao Yongzhen
Food and Machinery
In order to study the effect of different wall temperature on the physicochemical properties of tobacco shred under drum drying conditions, variance analysis and multiple comparisons were conducted to explore the filling value, elasticity, proportion of long strands, the content of petroleum ether, aroma substances, total alkaloid and sugar and of tobacco shred under different drying conditions (drum wall temperatures were 100, 120, 140, and 150 ℃, respectively). In addition, principal component analysis was performed to identify the changes of physicochemical indexes. Finally, the consequences above were verified by sensory evaluation. The results showed that the difference of physicochemical indexes …
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 …
Study On The Binding Behaviors Of Cadmium To Different Fractions Of Rice Proteins,
2018
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
Study On The Binding Behaviors Of Cadmium To Different Fractions Of Rice Proteins, Feng Wei, Wang Tao, Dong Tiantian, Xu Pengcheng, Li Keqiang, Zhang Tianqi, Wang Ren, Chen Zhengxing
Food and Machinery
Rice pollution by cadmium in China is becoming a crucial problem in food safety. It is of great importance for the future design of cadmium-removal strategy by studying the binding behaviors of cadmium to different fractions of rice proteins (RPs). In this study, the thermodynamics and kinetics involved in the bindings of cadmium to four different RP fractions, i.e., glutelin, prolamin, globulin and enzyme-extracted proteins, were investigated. The results showed that cadmium was readily bound to each fraction of RPs, and the equilibrium was attained within 30 min. Of all the protein fractions, prolamin obtained the highest binding capacity with …
Study On Nanofiltration Separation Of Enzymatic Hydrolysate For Chitosan,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
Study On Nanofiltration Separation Of Enzymatic Hydrolysate For Chitosan, Yu Peipei, Xia Wenshui, Zhong Weiwei, Liu Xiaoli, Wang Bin
Food and Machinery
Based on the previous ultrafiltration separation of chitosan hydrolysate, the technical conditions were investigated, for the nanofiltration separation of ultrafiltrate using roll-type nanofiltration membrane with a relative molecular weight cutoff of 500 Da. The effects of process parameters including the operating pressure and temperature, as well as the pH value of filtrate on the separation and purification of chitosan hydrolysate were studied by indicators of membrane flux, glucosamine removal rate, conductivity and pH value. The optimal operating parameters for nanofiltration were as followed: operation presure 0.50 MPa, operation temperature 35 ℃, and pH 3.0. The final product with 1.21% glucosamine …
Effects Of Fish Enzymatic Hydrolysates And Fish Collagen Peptides On The Quality Of Frozen Dough,
2018
Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
Effects Of Fish Enzymatic Hydrolysates And Fish Collagen Peptides On The Quality Of Frozen Dough, Guo Xingxin, Wang Faxiang, Yu Jian, Li Xianghong, Wang Jianhui, Huang Yiqun, Liu Yongle
Food and Machinery
The effects of the silver carp enzymatic hydrolysates and fish collagen peptides on the quality of frozen dough were studied by comparing their yeast survival rate, retention rate of yeast fermentation ability, proofing time and baking properties after freeze-thaw treatment. The results showed that yeast survival rate, retention rate of yeast fermentation ability and proofing time for the 6-freeze-thaw-cycles treated doughs with addition of enzymatic hydrolysates and collagen peptides were 78.95%, 59.06%, 330 min and 61.80%, 46.67%, 318 min, respectively. Which were significantly better than the control group. Bread made from freeze-thawed dough had a smaller specific volume and elasticity …
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 …
Effects Of Cutting Angle And Processing Methods On Quality Factorsand Volatile Flavor Compounds Of Steak,
2018
Tourism and Culinary Institute, Yangzhou University, Yangzhou, Jiangsu 225000, China;Huaiyang Cuisine Industrialization Engineering Center of Jiangsu Province, Yangzhou, Jiangsu 225000, China
Effects Of Cutting Angle And Processing Methods On Quality Factorsand Volatile Flavor Compounds Of Steak, Meng Xiangren, Wu Peng, Wang Hengpeng, Chen Wenyu, Tu Mingliang
Food and Machinery
The chilled beef of Horqin West was used to cut in three angles of parallel, vertical and 45 degrees, with the muscle fibers, and cooked by the ways of roasting, decocting and microwave heating. The quality factors (color, texture, cooking loss), and the etermination and analysis of volatile flavor substances in different cutting angles and ripening methods were carried out. The results showed that the ripening method had a significant influence on the color difference of the steak, and the steak with the mature and vertical muscle fiber cutting showed the lowest in the cooking water loss rate. In physical …
Effect Of Oxidized Tallow On The Flavor Of Natural Beef Flavor,
2018
College of Engineering and Technology, Tianjin Agriculture University, Tianjin 300384, China;Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China
Effect Of Oxidized Tallow On The Flavor Of Natural Beef Flavor, Fan Xiaopan, Liu Jingjing, Liang Liya, Wu Chenyan, Ma Lizhen
Food and Machinery
Beef flavor were manufactured from minced beef-bone using the hot-pressure extraction, enzymatic hydrolysis and Maillard reaction control integration technology in this study. Fat moderate oxidation were used to further enhance their flavor. The different oxidized tallows were added during the Maillard reaction, and the oxidation degree of tallow were analyzed. Thereafter, the flavor of oxidized beef flavor was analyzed by electronic nose, electronic tongue and gas chromatography-mass spectrometry. The addition of oxidized tallow could increase the content of aroma compounds in oxidized beef flavor. When the oxidation time was 2 h, it would have the greatest contribution to the aroma …
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 …
