Research Progress On The Influence Of Irradiation On Ginseng Active Components And Pharmacological Properties,
2018
College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
Research Progress On The Influence Of Irradiation On Ginseng Active Components And Pharmacological Properties, Qi Shibo, Zhang Lu, Song Xinping, Gao Peng, Cui Chengbi
Food and Machinery
The paper focuses on the changes of the ginseng’s function with radiation. Under the dose of 1～6 kGy of 60Co-γ ray, the preservation rate of fresh ginseng significantly increased by 20% to 30%, while up to 98% when combining with other method and meanwhile reduce consumption of energy, which surely has a great advantage over the general dry treatment. Besides preservation after 10 kGy irradiation ginsenoside Rb1 significantly reduced, 21 kGy irradiation resulting in the damage of C—O—H functional units of the pyran ring aldohexose and new chemical composition, 30 kGy irradiation will cause a partial conversion from ginsenoside …
Optimization Of Extraction Technology Of Flavonoids In Litchi Peel By Microwave-Assisted Aqueous Two-Phase Method And Its Clearing Acticity To Dpph·,
2018
College of Chemistry and Chemical Engineering, Neijiang Normal University, Neijiang,Sichuan 641119, China
Optimization Of Extraction Technology Of Flavonoids In Litchi Peel By Microwave-Assisted Aqueous Two-Phase Method And Its Clearing Acticity To Dpph·, Wang Weili, Ming Li, Ruan Shangquan, Wang Jianhong
Food and Machinery
The influence of ethanol concentration, solid-liquid ratio, amount of ammonium sulfate, microwave power and microwave radiation time, on the yield of flavonoids, was investigated by microwave-assisted aqueous two-phase method. The experimental model, in which flavonoids were extracted, was established by Box-Behnken experimental design. The results showed that when the ethanol volume fraction was 60%, the solid-liquid ratio was 1∶40 (g/mL), the amount of the ammonium sulfate was 4 g, the microwave radiation time was 90 s, and the microwave power was 270 W, the yield of the flavonoid was 20.74%, which relative error was 0.97% for the model calculated value …
Progresses On The Detaction Of The Food Colours,
2018
Guangzhou Institute for Food Control, Guangzhou, Guangdong 510410, China
Progresses On The Detaction Of The Food Colours, Qi Ping, Liu Jia, Mao Xinwu, Zhao Jinli, Huang Song
Food and Machinery
Food colours are added to different types of commodities to increase their visual attractiveness or to compensate for the natural colour variations. There is a growing concern about the safety of some commonly used legal food colourants with the widely used of synthetic colours. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. The aim of this review was to summarize the difinitions, classifications, properties, together with the detaction technologies of the food colours and illegal dyes in both domestics and abroad. Moreover, the key points, difficulties …
Research Advances On Property, Extractionand Application Of Redpigment From Rose,
2018
Liaocheng University Dongchang College, Liaocheng, Shandong 252000, China
Research Advances On Property, Extractionand Application Of Redpigment From Rose, Wang Huiying
Food and Machinery
This paper reviewed extraction method, physical and chemical property,biological activity andstructural components of rosered pigment. Theproblems and development prospects were discussed in the research.
Polyphenols Composition And Biological Activity In The Edible Flowers,
2018
College of Chemistry and Biology Science, Changsha University of Science and Technology, Changsha,Hunan 410114, China
Polyphenols Composition And Biological Activity In The Edible Flowers, Cai Xiaoying, Gong Yinyin
Food and Machinery
The polyphenolic compounds in common edible flowers are mainly flavonoids and phenolic compounds. These polyphenolic compounds have the activities of antioxidant, antitumor, regulation of the cardiovascular disease, prevention of fibrosis, inflammation and diabetes. It was summarized the related researches on polyphenols in edible flowers at domestic and abroad in the present review, and this would provide reference for the development, utilization and research of edible flowers.
Optimization Of Enzymatic Transformation Of2-O-Α-D-Glucopyranosyl-L-Ascorbic Acid,
2018
The Yellow Sea Fisheries Research Institute of Chinese Academy of Fishery Sciences, Key Laboratory of SustainableDevelopment of Polar Fishery, Ministry of Agriculture and Rural Affairs, Qingdao, Shandong 266071, China; Collegeof Food Science & Technology,
Optimization Of Enzymatic Transformation Of2-O-Α-D-Glucopyranosyl-L-Ascorbic Acid, Huang Liping, Hao Jianhua, Wang Wei, Sun Jingjing, Liu Junzhong
Food and Machinery
2-O-α-D-glucopyranosyl L-ascorbic acid(AA-2G) was transformed by marine microorganism cyclodextrin glucanotrans-ferase (CGTase) using L-ascorbic acid and β-cyclodextrin(β-CD) as substrate. The qualitative and quantitative analyses of AA-2G were undertaken by LC-MS and HPLC. On the basis of single factor experiment Plackett-Burman design was carried out to determine three main effective factors (pH, substrate concentration, enzyme concentration). Then Box-Behnken design using three factors and three levels was applied to optimize synthesis conditions of AA-2G. The results indicated that the optimum conditions were pH 9.07, enzyme concentration 90.78 U/g·β-CD, substrate concentration 56.81 g/L, the ratio of substrate 1∶1(volume ratio), reacting for 24 h, at …
Low Temperature Drying On Eating And Flavor Quality Of Infant Formula Noodle,
2018
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha,Hunan 410114, China
Low Temperature Drying On Eating And Flavor Quality Of Infant Formula Noodle, Liu Ting, Gao Wenming, Xie Lan, Zhu Hong, Luo Chen, Yi Cuiping
Food and Machinery
Changes of water content, whiteness value, texture characteristics, cooking loss and flavor of the infant noodles dried at 25～40 ℃ for 4～7 h were studied. The results showed that with the time and drying temperature increasing, the moisture content decreased. The change of drying conditions had no significant effect on the cooking loss rate and flavor of noodles (P＞0.05), while the whiteness value of noodles was affected more obvious (P＜0.05). However the whiteness value was not affected under the drying condition of 25～30 ℃ for 5 h. The texture quality of noodles was affected by drying, and the elasticity decreases, …
Effects Of Drying Process On The Antioxidant And Antibacterial Properties And Volatile Flavor Components Of Chuzhou Chrysanthemum,
2018
College of Biological and Food Engineering, Chuzhou College, Chuzhou, Anhui 239000, China; AnhuiHeat-sensitive Materials Processing Engineering Technology Research Center, Chuzhou, Anhui 239000, China
Effects Of Drying Process On The Antioxidant And Antibacterial Properties And Volatile Flavor Components Of Chuzhou Chrysanthemum, Zhan Ge, Sun Yanhui, Yan Jiahui, Wang Jintao, Sun Mengyuan, Long Men
Food and Machinery
Influences of vacuum freeze drying, heat pump drying and hot air drying on the antioxidant and antibacterial properties, volatile flavor components and sensory properties of Chuzhou Chrysanthe-mum was studied using fresh Chuzhou Chrysanthemum as a raw material. The results indicated that Chuzhou Chrysanthemum with vacuum freeze drying (T1) exhibited the strongest scavenging activity of free radical, inhibition effect of lipid peroxidation and antibacterial activity against two foodborne pathogenic bacteria (Staphylococcus aureus and Escherichia coli), and has the best sensory qualities. The biological activities and sensory scores of each sample decreased in the order of T1 (vacuum freeze …
Study On Improvement Of Tobacco Quality By Fermentationtechnology With Aroma Producing Yeast,
2018
Technical Center, China Tobacco Guangxi Industrial Co.， Ltd., Nanning, Guangxi 530001, China
Study On Improvement Of Tobacco Quality By Fermentationtechnology With Aroma Producing Yeast, Hu Zhizhong, Jiang Yu, Long Zhangde, Liu Hong, Zou Kexing, Su Zan, Sun Jiansheng, Li Jigang, Yang Longyan, Xu Chunping
Food and Machinery
Redryed tobacco in Xingyi, Guizhou was used as the material, and the effects of moisture, inoculum amount, fermentation temperature and time on the content of petroleum ether extracts were investigated by using solid fermentation of aroma producing yeast. Then, the fermentation conditions were optimized by using orthogonal test. The aroma and conventional chemical composition in tobacco under the optimal condition were determined. The results showed that ① the effective factors on the content of petroleum ether extracts were the order of inoculation amount ＞ fermentation temperature ＞ fermentation time ＞ tobacco moisture. The optimal fermentation process were tobacco moisture 30% …
Enlightenment Of The Development Of Functional Food In Japan On The Development Of Chinese Medicinal Food Industry,
2018
School of Humanities and Management, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China; Hunan Provincial Engineering Research Center for Functional Foods, Changsha, Hunan 410208, China
Enlightenment Of The Development Of Functional Food In Japan On The Development Of Chinese Medicinal Food Industry, Xia Xinbin, Liu Jinhong, Xie Mengzhou, Huang Huiyong, Li Ling
Food and Machinery
This paper summarizes the development course, development characteristics and management experience of functional food in Japan, puts forward the enlightenment to the development of Chinese medicinal food industry. It points out that the government departments in charge should clarify the management responsibility and strengthen the market supervision. Meanwhile, the enterprises need to enhance scientific and technological innovation, absorb the excellent Chinese medicine culture, so as to explore the product essence of the homologous products of medicine and food, and strive to develop new products.
Development Status And Trend Of Subcritical Fluid Extraction Equipment For Agricultural Products,
2018
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Development Status And Trend Of Subcritical Fluid Extraction Equipment For Agricultural Products, Shi Jiachen, Wu Qifei, Sun Jun, Chen Zhongwei, Xu Bin
Food and Machinery
As a kind of high-efficiency quality-preserving extraction technology, the subcritical fluid extraction equipment is getting more and more attention in its industrial application. The review summarized the basic concepts, types and development of subcritical fluid extraction technology and equipment. Moreover, the development of subcritical fluid extraction equipment was reviewed from the aspects of laboratorial equipment and industrial equipment. The unique advantages and problems of subcritical fluid extraction technology in the processing of agricultural products were briefly described, and the development trend of subcritical fluid extraction equipment was also forecasted.
Research And Suggestions On Quality And Safety Management Of Large-Scale Edibleagricultural Product In Wholesale Market,
2018
School of Marxism, Hefei University of Technology, Hefei, Anhui 230601, China
Research And Suggestions On Quality And Safety Management Of Large-Scale Edibleagricultural Product In Wholesale Market, Li Fangyuan, Mao Ting
Food and Machinery
The development status, quality and safety management status of large-scale edible agricultural product wholesale markets at home and abroad were analyzed and discussed. Focusing on the weak areas, puts forward targeted improvement suggestions and provides references for strengthening the quality and safety management of large-scale edible agricultural product wholesale markets in China.
Application Of Air Classification Technology In Food Processing,
2018
School of Food Science and Technology Henan University of Technology, Zhengzhou, Henan 450001, China
Application Of Air Classification Technology In Food Processing, Xu Xiaoqing, Guo Zhenxiang, Guo Jia
Food and Machinery
On the basis of reviewing domestic and foreign literatures, this paper focuses on the latest progress and existing problems of air classification technology in food processing, and prospects for the application of future air classification technology in food, which provides research basis for better application of air classification technology to food processing (especially grain processing).
Design And Modeling Of A Soft Pneumatic Actuator,
2018
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Design And Modeling Of A Soft Pneumatic Actuator, Sun Yilin, Zhang Qiuju, Chen Xiaoyan
Food and Machinery
A soft pneumatic actuator for soft robots was designed in this study. Based on the Yeoh model and the principle of virtual work, the nonlinear relationship between the drive pressure and bending deformation was deduced. The finite element model and prototype were used to verify its validity, and this results provided the basis for the parameterized design and optimization of the soft actuator.
Study On The Formation And Elimination Mechanism Of 1,2-Dicarbonyl Compounds In Arginine-Reducing Sugar System,
2018
Ginling College, Nanjing Normal University, Nanjing, Jiangsu 210097, China
Study On The Formation And Elimination Mechanism Of 1,2-Dicarbonyl Compounds In Arginine-Reducing Sugar System, Lu Yongling, Xiao Liubang, Xia Qiuqin, Lu Lishuang
Food and Machinery
Purpose: it was planned to establish an arginine-reducing sugar system and investigate the factors affecting the formation of 1,2-dicarbonyl compounds in the system, then explore the dynamics of reactants, products. With genistein as an inhibitor, 1,2-dicarbonyl compounds were inhibited in the reaction process. Methods: In arginine-reducing sugar system, using gas chromatography to evaluate temperature, the type of reducing sugar, pH and genistein effects on the 1,2-dicarbonyl compounds formation, the change regularity was analyzed. The analysis of genistein before and after decreased the arginine, glucose, and product 1,2-dicarbonyl compounds content, and the kinetics in this process was studied. Results: Time was …
Effects Of Different Whipping Times And Emulsifiers On Surface Bubbles Formation Of Sponge Cake,
2018
State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Different Whipping Times And Emulsifiers On Surface Bubbles Formation Of Sponge Cake, Wang Jiabao, Chen Cheng, Wang Feng, Hao Yuehui, Jin Weize, Chen Junmin, Huang Weining, Akihiro Ogawa
Food and Machinery
This study was conducted to evaluate the effects of sucrose ester and monoglyceride emulsifier on the characteristics of sponge cake batter during foaming and defoaming time. Along with that, impact of various foaming and defoaming time combinations on the batter's specific volume, viscosity, micro structure attributes and baking quality were analyzed. The results unraveled that sucrose ester emulsifier alleviated the surface blisters in sponge cake and it also showed good impact on baking characteristics. This study also revealed that the sponge cake surface bubbles were also alleviated by choosing an appropriate whipping time combination (foaming time 3.50 min, defoaming time …
Effect Of Oryzanol On The Physicochemical Stability Of Nanoemulsions,
2018
College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China
Effect Of Oryzanol On The Physicochemical Stability Of Nanoemulsions, Yang Guifei, Liu Xin, Li Chongyang, Zhong Jinfeng, Qin Xiaoli
Food and Machinery
The effects of oryzanol levels (0%, 1% and 2%) and storage temperature (4, 25 and 37 ℃) on the physicochemical stability of the nanoemulsions were investigated. The results showed that oryzanol level had no significant effect on the physical stability of the nanoemulsions stored at different temperatures. There was no correlation between the oryzanol level and the chemical stability of the nanoemulsions stored at 4 and 25 ℃. The peroxide and anisidine values of the nanoemulsion that stored at 37 ℃ were negatively correlated with the oryzanol levels. According to kinetics analysis, the first-order kinetic model could better reflect the …
Effects Of Different Withering Methods On Black Tea Quality Of Yellowish Yinghong No.9,
2018
Tea Plant Institute, Guangdong Academy of Agricultural Science, Guangzhou, Guangdong 510640, China; Guangdong Province Key Laboratory of Tea Resources Innovation, Guangzhou, Guangdong 510640, China
Effects Of Different Withering Methods On Black Tea Quality Of Yellowish Yinghong No.9, Huang Hualin, Qiao Xiaoyan, Li Bo, Zhang Chengdi, Chen Haiqiang
Food and Machinery
Taking yellowish yinghong NO.9 as the raw material , the effects of two methods, sun withering and air-blast withering, were analyzed on biochemical compositions and color value on black tea quality. The results showed that the biochemicals of water extracts, tea polyphenols, flavonoids, catechins, free amino acids and tea pigments could be easily influenced by air-blast withering, compared with sun withering. Theaflavins and theabrownines were higher for fan withering methods than that for sun withering in the samples. Tea polyphenols, flavonoids and catechins significantly decreased as well as theaflavins and thearubigins, caffeine significantly increased as long as withering time in …
Analysis Of Compositions And Contents Of Amino Acids In Barley Leaf Powder,
2018
College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Analysis Of Compositions And Contents Of Amino Acids In Barley Leaf Powder, Lu Wei, Lu Ning
Food and Machinery
Studied the qualitative and quantitative analysis of amino acids in barley leaf powder. The results showed that there were 26 kinds of amino acids (17 kinds of hydrolyzed amino acids and 26 kinds of free amino acids) were detected in barley leaf powder. The total content of hydrolytic amino acids was 9 163.422 mg/100 g including more than 40% essential amino acids in human body. There were 9 kinds of therapeutic amino acids (Glu content was the highest, up to 1 390.873 mg/100 g) were contained in barley leaf powder. The total content of free amino acids (26 types) in …
Isolation And Identification Of High-Yield Esterase Absidia In Daqu And Optimizationof Enzyme Production Conditions,
2018
Fuyang Vocational Technical College, Fuyang, Anhui 236031, China
Isolation And Identification Of High-Yield Esterase Absidia In Daqu And Optimizationof Enzyme Production Conditions, Sun Xiaolu, Wang Mingyue, Zhang Yuan
Food and Machinery
The aim of this study was to screen high-yield strains of esterase from Daqu in order to increase the content of esters in Daqu. Medium-temperature Daqu was used as material to screen high-yield esterase producing strains and identify the types of strain. Then we studied on enzyme production conditions of the strains with the target value of esterifying power. The result showed that high-yield esterase producing strain-LD06 was isolated from medium-temperature Daqu, and the morphological and molecular identification results confirmed that the strain was Absidia. Esterifying power was used as reference index to confirm the culture media, which was summed …
