Effect Of Salt On Intestinal Microorganism, Enzyme Activities And Blood In Mice,
2018
Xiangxin Institute of Hunan University of Chinese Medicine, Changsha, Hunan 410208, China
Effect Of Salt On Intestinal Microorganism, Enzyme Activities And Blood In Mice, Zhu Jiayuan, Zheng Tao, Xiao Nenqun, Luo Huaihao, Gong Jun, Bao Sihui
Food and Machinery
In order to understand the effect of salt on intestine microorganism, enzyme activities and blood in mice, and to provide scientific basis for daily rational use of salt for human beings, the KM mice were randomly divided into five groups of A, B, C, D, E group, each group with 6 rats of half male and half female. The mice was corresponding gavaged continuously for one month according to the conversion of clinical dose of 0, 3, 6, 9, 12 g, and then the mice was collected eyeball blood to blood routine analysis as well as the contents from jejunum …
Complex Enzyme Hydrolysis Of Ovalbuim And Its Characteristics And Structure Analysis,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Complex Enzyme Hydrolysis Of Ovalbuim And Its Characteristics And Structure Analysis, Liu Lili, Chen Ke, Li Yu, Dai Xiaoning, Meng Yuanyuan
Food and Machinery
In order to improve the functional characteristics of egg albumin, taking the egg Ovalbumin (OVA) as the research object, the complex enzymes (papain, neutral protease and flavor protease) were used to modify OVA, and its functional and structural properties were analyzed. Taking the degree of hydrolysis (DH) as index, the optimum mass ratio of the complex enzyme (Papain∶neutral protease∶flavor protease) was determined to be 1∶1∶2. Based on the single factor, the enzymolysis conditions were determined by response surface methodology (RSM) and the optimum conditions were pH of 7.5, enzyme hydrolysis time of 7 h, OVA concentration of 5%, enzyme amount …
Sensory Quality Evaluation Model Of Fermented Millet Pepper Based On Intelligent Sensory,
2018
Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Sensory Quality Evaluation Model Of Fermented Millet Pepper Based On Intelligent Sensory, Yi Yuwen, Chen Gang, Peng Yiqin, Zhang Xu, Deng Jing, Qiao Mingfeng, Liu Yang, Wang Cong
Food and Machinery
In order to study the quality change of fermented millet pepper, the sensory evaluation model of fermented millet pepper was established using the intelligent sensory instruments (electronic nose and electronic tongue) and sensory evaluation, combinating with the method of correlation analysis, principal component analysis, stepwise regression analysis and fitting test. The results showed that the weight of the simplified sensory indicators were 38.96%, 35.06% and 25.97%, respectively, and the fitting test R2=0.998 indicated that the model can replace the original evaluation method. Taking the PCA of the intelligent sensory index as the independent variable and the sensory evaluation …
Analysis Of Amino Acid Composition And Nutritional Evaluation Of Sichuan White Goose,
2018
College of Animal Science, Southwest University, Chongqing 402460, China
Analysis Of Amino Acid Composition And Nutritional Evaluation Of Sichuan White Goose, Zhang Jie, He Hang, Jie Xiaodie, Tian Xu, Cheng Yating, Chen Peiyao, Liu Anfang
Food and Machinery
Sichuan white goose is an excellent local poultry breed. In order to measure its nutritional value, the muscle amino acid composition of distinct body parts for Sichuan white goose of different age and gender was analyzed. In this study, hydrochloric acid hydrolysis was adopted for digestion of muscle protein and Hitachi L-8800 automatic amino acid analyzer was used to determine the content of amino acids. The results showed that 17 amino acids were detected in all muscle samples, among which the content of Glu was the highest, followed by Asp and Leu. We found that, of the three factors, age, …
Simultaneously Determination Of Nine Kinds Of Pesticide Residues In Dark Tea By Gas Chromatography-Tandem Mass Spectrometry（Gc-Ms/Ms）,
2018
China National Center of Quality Supervision and Inspection of Dark Tea Products, Yiyang, Hunan 413000, China
Simultaneously Determination Of Nine Kinds Of Pesticide Residues In Dark Tea By Gas Chromatography-Tandem Mass Spectrometry（Gc-Ms/Ms）, Cheng Shuilian, He Jianguo, Huang Jing, Lu Guiying
Food and Machinery
Developed a qualitative and quantitative analysis method which simultaneously determined nine kinds of pesticide residues in dark tea by gas chromatography in combination with triple quadrupole mass spectrometry. After being extracted by acetonitrile and purified by Cleanert TPT solid-phase extraction column,they were analyzed by GC-triple quadrupole MS.The results showed that the calibration cure for nine kinds of pesticide was the linear in the range of 0.4～3.2 mg/L and peak area,each correlation coefficient is above 0.99,and the relative standard deviation(RSD) was between 1.5% and 5.6%. At the same time, the average recovery was ranged from 81.6% to 98.6%,and the determining limits …
Analysis And Assessment Of Two Kinds Of High Performance Liquid Chromatography Methods To Detect Xylitol, Sorbitol And Maltitol In Foods,
2018
Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410000, China
Analysis And Assessment Of Two Kinds Of High Performance Liquid Chromatography Methods To Detect Xylitol, Sorbitol And Maltitol In Foods, Xiang Jun, Wang Fangbin, Jing Huihua, Tang Wanli, Liu Sai
Food and Machinery
Two different methods for the determination of three kinds of sugar alcohols in bubble gum and beverage were analyzed and compared. Samples were extracted directly by water. Half part of the extracts was detected by high performance liquid chromatography with differential refractive index detection (HPLC-DRID), the rest part of the extracts was detected by high performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD). Limits of detection (LOD) of xylitol, sorbitol and maltitol determined by HPLC-DRID were 0.037 5 g/100 g, the correlation coefficients were in the range of 0.999 21～0.999 29, and the recovery rates of spiked samples were in …
Research On Food Safety Traceability System Based On Iot And Blockchain Technology,
2018
School of Economics and Management, Changsha University of Science & Technology, Changsha, Hunan 410076, China
Research On Food Safety Traceability System Based On Iot And Blockchain Technology, Zeng Xiaoqing, Peng Yue, Wang Qi
Food and Machinery
According to the shortcomings of current food traceability system on account of inconsistency in technological standards, non-transparency in information, liability to be tampered, serious centralization and information islands, this paper explores the key standards and technologies of food traceability, establishes a traceability system structure and designs a food traceability process based on Internet of Things and blockchain. By adopting the alliance blockchain model and the Hyperledger development platform, implemented a traceability prototype system. It fully demonstrates that our technological solution can significantly improve efficiency and transparency of the food supply chain, which will obviously enhance the food safety and rebuild …
Design And Implementation Of A New Sandwich Making And Selling Machine,
2018
School of Electrical Engineering, Nantong University, Nantong, Jiangsu 226019, China
Design And Implementation Of A New Sandwich Making And Selling Machine, Zhou Yusong, Hua Liang
Food and Machinery
In view of the blank current situation of automatic sandwich making and selling equipment in the market, a new sandwich making and selling machine is developed. The design and manufacture of the whole new mechanical machinery body, vegetable throwing device, and loaf pushing device, etc. have been completed. The prototype has been tested and run. The functions of personalized meal selection, scavenging payment, cash payment, heating and cooling and disinfection, multi station feeding synergy, network monitoring and management are realized.
Algorithm On Apple Defect Detection Based On Visible Light-Infrared Light Image Fusion,
2018
Shangqiu Institute of Technology, Shangqiu, Henan 476000, China
Algorithm On Apple Defect Detection Based On Visible Light-Infrared Light Image Fusion, Chen Qianhui, Wu Degang
Food and Machinery
Aiming at the shortcomings of traditional apple defect detection methods such as high labor intensity, low productivity and high false positive rate,the apple defect detection algorithm is proposed based on visible light-infrared light image fusion. The algorithm uses different fusion methods for high and low frequency wavelet coefficients of visible and infrared images to obtain more prominent feature images. The results of simulations show that the recognition rate can reach 96% in the detection of apple fruit with scratches, bumps, fruit stems/flower buds and intact fruits, in addition, the recognition accuracy rate for scratches can reach 92%, and in the …
Quality Evaluation Of Different Table Grape Based On Principal Component Analysis,
2018
Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China; Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China
Quality Evaluation Of Different Table Grape Based On Principal Component Analysis, Pan Zhao, Zhou Wenhua, Xiao Yuehuizi
Food and Machinery
The study was to accurately evaluate the quality of table grape,18 different varieties of table grapes were selected. 14 basic quality indicators were measured and analyzed by sensory scores and correlation analysis. Principal component analysis was employed to build a composite score mathematical model. The results showed that there was a significant difference in the quality indexes among different grape varieties, among them, hardness difference was largest (coefficient of variation is 51.18%). Correlation analysis showed that there was an independence and a certain degree of correlation between indicators. Principal component analysis was extracted from 4 principal component factors, and cumulative …
The Extraction Process Of Polyphenols From Porphyra Haitanensis And Their Antioxidant And Antimicrobial Activities In Vitro,
2018
College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian 362002, China; Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362002, China
The Extraction Process Of Polyphenols From Porphyra Haitanensis And Their Antioxidant And Antimicrobial Activities In Vitro, Chen Hongbin, Song Lulu, Jin Jinxuan, Cheng Yongqiang
Food and Machinery
The Optimization of the extraction of polyphenols from Porphyra haitanensis and their antioxidant and antimicrobial activities in vitro were studied. The effects of liquid-material ratio, ultrasonic times and ethanol concentration on the contents of polyphenols from P. haitanensis were investigated. Moreover, the response surface analysis method was applied to determine the optimization of the extraction. The results showed that the optimum condition for the ultrasonic-assisted extraction of polyphenols was as follows: liquid-material ratio 35∶1 (mL/g), ultrasonic times 43 min and ethanol concentration 66%. Under the optimum condition, the contents of polyphenols was (6.85±0.13) mg GAE/g. The research of their antioxidant …
Research Progress Of The Detection Mechanism Of Luminescent Bacterial Toxicity And Its Application,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Research Progress Of The Detection Mechanism Of Luminescent Bacterial Toxicity And Its Application, Hu Xinying, He Zhifei, Li Hongjun
Food and Machinery
The paper describes the luminescent bacteria and the mechanism of detecting toxic and harmful substances. This paper reviews the recent advances in the application of luminescent bacteria in toxicity assessment and food safety testing. What’s more, the factors influencing the application of luminescent bacteria in food safety testing are pointed out, and the paper indicates the application research direction in this technical field.
Advances On Extraction And Function Of Anoectochilus Roxburghii Polysaccharide,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Advances On Extraction And Function Of Anoectochilus Roxburghii Polysaccharide, Chen Chengli, Dong Quan, Zhou Yu, Yan Min
Food and Machinery
Anoectochilus roxburghii polysaccharide (ARP) is a kind of bioactive substance, consisting of monosaccharides polymerized by glycoside bonds. It is extracted from Anoectochilus roxburghii and has effective functions to decrease blood sugar and blood fat, and to protect liver and kidney. It also has excellent effects on sleep promotion, anti-tumor, and immunity enhancement. Based on the research of ARP in recent years, this article reviewes the extraction methods of ARP and mechanism of its biological activity, briefly analyzes the characteristic of its structure, and summarizes the differences in the content of different sources of ARP and the application of ARP in …
Effect Of Drying Methods On Quality And Antioxidant Properties Of Apricot Powder,
2018
College of Agriculture and Forestry, Longdong University, Qingyang, Gansu 745000, China
Effect Of Drying Methods On Quality And Antioxidant Properties Of Apricot Powder, Zhao Hongxia, Wang Yingqiang, Wen Jianhua, Wen Wen, Mao Yaqian, Song Wenli
Food and Machinery
The natural apricot powder was prepared by microwave drying (MD), hot air drying (HAD), microwave vacuum drying (MVD) and microwave convection drying (MCD) and their nutritional, physical, sensory and antioxidant propertieswere compared. Significant differences among the determined quality terms of the four products were observed（P＜0.05）, the MVD and MCD products had the higher total sugar and reducing sugarand the latter had the least loss in total phenol and VC content while the HAD product the best retention of total acid, the apricot meat powder prepared by MD had the lowest hygroscopicity and caking degree. The apricot meat powder prepared …
Study On Optimization Of Preparation Of Activated Carbons From Suaeda Salsa And Its Adsorption Activity,
2018
Department of Food Science and Nutrition，University of Jinan，Jinan，Shandong 250002，China
Study On Optimization Of Preparation Of Activated Carbons From Suaeda Salsa And Its Adsorption Activity, Fu Jianxin, Zhang Bingwen, Zhang Guixiang
Food and Machinery
With the activated carbon iodine adsorption and yield as the optimization index, the process of Suaeda sasla carbon taking H3PO4-ZnCl2 as the dual activator was studied. The single-factor test was used to examine the effect of mass fraction of H3PO4-ZnCl2, activation temperature, and the activation time on activated carbon preparation. The optimum conditions for the preparation of S. sasla based activated carbon by orthogonal experiments were as follows: H3PO4-ZnCl2 mass fraction 30%, activation temperature 500 ℃, activation time 80 min. Under these conditions, the …
Screening And Expression Identification Of Staphylococcus Aureus-Inhibiting Peptide Genes From Lactic Acid Bacteria,
2018
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
Screening And Expression Identification Of Staphylococcus Aureus-Inhibiting Peptide Genes From Lactic Acid Bacteria, Ren Dayong, Zhu Jianwei, Liu Hongyan, Yu Hansong
Food and Machinery
The 7 strains with antimicrobial activity were screened as samples and verification by PCR amplification has antimicrobial peptide genes of PlnF, PlnE, PlnN, PlnJ, and PlnK. Then designed a primer to introduce Nco I and Xho I sites into both ends of the antibacterial peptide genes with the treated of pET28a plasmid to obtain recombinant plasmid using T4 ligase, and the pET28a-peptide was transformed into E.coli BL21(DE3). The experiment results showed that the inhibition zone of the pET28a-peptide was the PlnF, after 0.5 mmol/L IPTG inducted for 6 h after the OD600=0.6 of the E.coli LB. The cell …
Design Of A Domestic Small Solar Composting Box,
2018
The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
Design Of A Domestic Small Solar Composting Box, Yu Peibin, Chen Jianxin, Li Yanwu
Food and Machinery
In view of the current market common kitchen waste composting box is not easy to keep warm, the composting time is long, the effect of drainage is poor, the odor is heavy and so on. A small household composting box is designed and its spatial structure is designed and optimized. The device includes several modules, such as solar collector, solar panel, ventilator, feeding port, leachate screen, tail gas treatment and so on. It can better meet the requirements of high temperature aerobic composting process. It uses solar energy for the whole system of heat preservation, ventilation and energy supply, reducing …
Optimization Of Polysaccharides Extractedand Analysis From Zingiber Officinale Rosc,
2018
College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
Optimization Of Polysaccharides Extractedand Analysis From Zingiber Officinale Rosc, Liao Dengwei, Huang Dechun, Cheng Shujie, Cao Chongjiang, Chen Guitang
Food and Machinery
The polysaccharides from Zingiber officinale Rosc were extracted by hot water extraction method, ultrasonic ice bath extraction method and complex enzymatic hydrolysis method. The effects of different methods on the extraction were investigated by the UV spectra image and the scanning electron microscope image of ginger residue. The results showed that the polysaccharides extraction rates of the three different extraction processes under optimal extraction conditions were (11.74±0.23)%, (7.00±0.04)%, and (20.93±0.20)%, and the yields were (6.53±0.08)%, (2.56±0.11)%, and (14.67±0.32)%, the purity was (86.53±0.20)%, (59.84±0.06)%, and (73.59±0.19)%. Comparing with three different methods, the enzymatic hydrolysis method had the highest extraction rate and …
Determinants Factors And The Strategies Of Improving Thermostability Of Thermophilic Α-Amylase,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, China
Determinants Factors And The Strategies Of Improving Thermostability Of Thermophilic Α-Amylase, Li Caiming, Chen Shuangdi, Gu Zhengbiao, Hong Yan, Cheng Li, Li Zhaofeng
Food and Machinery
This review clarified the microbial origin and properties of thermophilic α-amylase, and analyzed eight factors affecting their thermostability. The strategies to improve the thermostability of thermophilic α-amylase were proposed, which provided a reference for improving the thermostability technology of thermophilic α-amylase.
Effect Of Enzymatic Glycosylation Modification On Partial Structural And Rheological Properties Of Zein,
2018
College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Heilongjiang Key Laboratory of Agricultural Products Processing, Qiqihar, Heilongjiang 161006, China
Effect Of Enzymatic Glycosylation Modification On Partial Structural And Rheological Properties Of Zein, Qu Yue, Wang Xiaojie, Liu Xiaolan, Cong Wansuo
Food and Machinery
In order to improve the bioavailability of zein, which was modified by using the microbial transglutaminase and chitosan. Effects of the enzymatic glycosylation modification on the partial structural and rheological properties of zein were studied. Compared to original zein, the free sulfhydryl groups of the glycosylated zein decreased by 32.37 μmoL/g, the denaturation temperature and the denaturation enthalpy of the glycosylated zein increased by 11 ℃ and 72.3 J/g, respectively. These results suggest that thermal stability of the zein was increased by enzymatic glycosylation reaction.At shearing rate ranging from 1 to 100 s-1, the dispersions of zein and …
