Progress Research On The Role Of Glycosyltransferases In The Formation Of Fruit Quality,
2018
School of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
Progress Research On The Role Of Glycosyltransferases In The Formation Of Fruit Quality, Huang Lulu, Peng Litao, Ye Junli, Yang Shuzhen
Food and Machinery
This paper introduces the types of glycosyltransferases in fruit and their roles in the formation of color，flavor and texture, which will provide a reference for the application and further research of glycosyltransferase.
Research On Intermittent Microwave Drying Of Water Chestnut Starch,
2018
Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Water Chestnut Process Engineering Technology Research Center, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Talent Highland for Preservation and Deep Processing Research of Fruits and Vegetables, Hezhou, Guangxi 542899, China
Research On Intermittent Microwave Drying Of Water Chestnut Starch, Tang Xiaoxian, Tang Quan, Zhang Qiao, Liu Yan, Duan Zhenhua
Food and Machinery
The water chestnut starch were tested through intermittent microwave drying, and the effects of comprehensive quality were researched including water content, whiteness, acidity and iodine blue value of chestnut starch, optimized by orthogonal tests. The results showed that the optimum drying conditions for water chestnut starch intermittent microwave were microwave power 210 W, loading 1.47 kg/m2, heating for 14 min and intermittent time 0.75 min. Under the optimum conditions, after intermittent microwave drying, water content of water chestnut starch was 10.12%, the whiteness was 97.5%, and the acidity was 0.21 mL, iodine blue value was 17.90. At present, …
Effect Of Coagulants On Quality Properties Of Tofu Dish Jade-Like Dumpling,
2018
College of Bioengineering, Huainan Normal University, Huainan, Anhui 232038, China
Effect Of Coagulants On Quality Properties Of Tofu Dish Jade-Like Dumpling, Ye Tao, Ding Kaili, Chen Zhina, Yin Linlin, Wang Yun, Lu Jianfeng
Food and Machinery
To enrich the form of tofu deep-processing products, jade-like dumpling, a special traditional tofu dish, was prepared using tofu and minced pork as dumpling paper and stuffing respectively. The effects of different coagulants on quality parameters, including the texture, color, sensory characteristic, water holding capacity and nutritive compositions, of jade-like dumpling were compared. The results indicated that the optimal concentration of MgCl2, CaSO4 and GDL for jade-like dumpling was 2.5 g, 2.5 g and 2.0 g per 100 g dried soybeans, respectively. The water holding capacity of CaSO4-dumpling and GDL-dumpling had no significant difference (P＞0.05), …
Ecofeminism In The Speculative Fiction Of Ursula K. Le Guin, Octavia Butler, And Margaret Atwood,
2018
University of Connecticut
Ecofeminism In The Speculative Fiction Of Ursula K. Le Guin, Octavia Butler, And Margaret Atwood, Cara Williams
Honors Scholar Theses
The aim of this article is to explore the speculative fiction works of three prominent, female speculative fiction writers: Ursula K. Le Guin, Margaret Atwood,and Octavia Butler through an ecofeminist lens. Ecofeminism, as first coined by Francois D'Eaubonne in 1974, is a philosophy that compares the oppression and abuse of women to that of the environment. This article notes how Le Guin, Atwood, and Butler portray women and the environment in post-apocalyptic science fiction. Specifically, this article looks at how these authors explore food acquisition and consumption in their various worlds. This article asks the question, how does our relationship …
Study On Physical Properties And Oxidation Stability Of Oil-In-Water Emulsions Based On Different Vegetable Oils,
2018
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an， Shaanxi 710021, China
Study On Physical Properties And Oxidation Stability Of Oil-In-Water Emulsions Based On Different Vegetable Oils, Liu Ning, Cui Junjie, Jin Yuchen, Li Cheng, Chen Qiannan, Dai Chunji
Food and Machinery
In the present study, four types of O/W emulsions were prepared by using perilla oil, olive oil, palm oil and sunflower oil as the oil phase, and whey protein isolate was, as the emulsifier. The physical properties were studied, containing particle size, ζ-poten-tial, flocculation index and others. Meanwhile, the oxidation stabilities of different emulsions in storage were compared. The results showed that among the selected emulsions, perilla oil emulsion showed the smaller volume average diameter D4,3 (0.824 μm) and higher ζ-potential absolute value (37.5 mV), which resulted in a good storage stability. However, due to the perilla oil was …
Analysis Of Functional Components And Organic Selenium In Se-Enriched Citrus Vesscosa,
2018
College of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, China; Shaanxi Engineering Labs of Se-enriched Food, Ankang, Shaanxi 725000, China
Analysis Of Functional Components And Organic Selenium In Se-Enriched Citrus Vesscosa, Yang Xu
Food and Machinery
The contents of total phenolics, flavonoids, ascorbic acid, glutathione and carotenoid were examined in five different processed and utilized parts, which were peels, pulps, juices, pomaces and seeds. The optimum extraction process of inorganic selenium was determined by single factor and response surface design. Combining with total selenium and inorganic selenium contents, analyzed the ratio of organic selenium in various parts. Results indicated that there were significant differences in the contents of these functional nutrients, while the peels had the highest contents. When the materials were extracted with the ratio of 115.20 (material to water) at 91.22 ℃ for 7.42 …
Effect Of Degradation Of Nitrite By Organic Acids In Pickles,
2018
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
Effect Of Degradation Of Nitrite By Organic Acids In Pickles, Shang Jingtian, Wang Xiujun, Wang Jihui
Food and Machinery
In order to investigate the degradation of nitrite by organic acids during the fermentation of pickles, the organic acids were analyzed by high performance liquid chromatography (HPLC), and 6 different kinds of organic acid for nitrite degradation in vitro were studied. The results showed that the pickles contained oxalic acid, tartaric acid, lactic acid, acetic acid, succinic acid and other organic acids. In 72 hours, all 6 kinds of organic acid could degrade nitrite; the order of ability of nitrite degradation was: oxalic acid > tartaric acid > citric acid > malic acid > lactic acid > succinic acid > acetic acid, and the nitrite degradation …
The Influence Of Online Meal Ordering On Food Safety And Its Legal Regulation,
2018
Chongqing College of Humanities Science Technology, Chongqing 401524, China
The Influence Of Online Meal Ordering On Food Safety And Its Legal Regulation, Chen Li
Food and Machinery
Because of the big difference between the network ordering mode of operation and the traditional food and beverage industry, the current “food safety law” has made special provisions on its food safety. However, due to the existing time of network ordering is not long, it still has some hidden trouble on food safety, such as administrative supervision vacancy, the lack of the necessary food safety audit and management mechanism for third party platform, the lack of consumer awareness of food safety. It is necessary to take some legal regulation measures, including establishing a supervision system based on food and Drug …
Experimental Study On The R404a Single Machine Two-Stage Refrigeration System Used For Marine Ultra-Low Temperature,
2018
Shanghai Ocean University, Shanghai 201306, China
Experimental Study On The R404a Single Machine Two-Stage Refrigeration System Used For Marine Ultra-Low Temperature, Wang Lei, Xie Jing, Wang Jinfeng, Yang Dazhang, Zhou Hongjian
Food and Machinery
The R404A single machine two-stage compression refrigeration system for marine ultra-low temperature was simulated by EES when the evaporation temperature or the condensation temperature changes. Experimental verification of simulation results was carried out on the basis of the ultra-low temperature experimental platform consisting of R404A single machine two-stage compression refrigeration system with different conditions. The effect of evaporating temperature and condensing temperature on the performance of the single stage two-stage compression refrigeration system such as compressor exhaust temperature, COP and the compressor power was analyzed. The results indicated that with the decrease of evaporation temperature or increase of condensing temperature, …
Study On The Low Temperature Dormancy And Survival Technology Of Pengze Crucian Carp In Summer,
2018
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Study On The Low Temperature Dormancy And Survival Technology Of Pengze Crucian Carp In Summer, Qin Xu, Tu Zongcai, Wang Hui, Zhang Lu, Sha Xiaomei, Zhang Nanhai
Food and Machinery
Firstly, the dormancy temperature and freezing tempera-ture of Pengze crucian carp were determined, and the ecological ice temperature range of Pengze crucian carp was 0~7 ℃ through the principle of ecological ice temperature. By single-factor experiments and orthogonal experiments, the optimized conditions for survival technology were determined: stop feeding time 24 h, cooling dormancy, fish/water mass ratio 11 (g/g), addition of NaCl 0.3%, survival temperature (13±1) ℃ in pure oxygen. The survival time of Pengze crucian carp under the optimized conditions was 148 h. Therefore, this survival technology can prolong the survival time of crucian carp, decrease the use of …
Effects Of Different Storage Temperature On Quality And Fresh-Keeping Of Cynoglossus Semilaevis Gunther,
2018
Shanghai Engineering Research Center of Aquatic Product Processing＆Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; College of
Effects Of Different Storage Temperature On Quality And Fresh-Keeping Of Cynoglossus Semilaevis Gunther, Li Na, Xie Jing
Food and Machinery
The effect of storage temperatures (such as 10, 4, 0 and -3 ℃) on the change of quality characteristics and fresh-keeping of cynoglossus semilaevis gunther was investigated. The changes in TVC, dripping loss, cooking loss, electric conductivity, TVB-N, K value, biogenic amines and total amino acid were studied. Combined with sensory evaluation, it could be concluded that with the extension of storage time, water hold capacity decreased, and electric conductivity, TVB-N, K value, total amino acid, and TVC increased. The change rate of every index decreased by the decreasing of storage temperature. The biogenic amines accumulated during the storage period …
Purification Of Lignans From Camphor Tree Leaves By Macroporous Adsorption Resins,
2018
Central South University of Forestry and Technology, Changsha, Hunan 410004, China;Rice and By-product Processing National Engineering Laboratory, Changsha, Hunan 410004, China
Purification Of Lignans From Camphor Tree Leaves By Macroporous Adsorption Resins, Wu Pingxiang, Li Zhonghai
Food and Machinery
In this study, six different macroporous adsorption resins were evaluated for their use to purify lignans ethanol-extraction of camphor tree leaves，a suitable macroporous adsorption resin was selected as the purification material. The effects were investigated, such as sample concentration, flow rate, volume of sample on adsorption rate of macroporous resin, and the effects of concentration, flow rate and dosage of eluent on desorption rate of the macroporous resin were also studied . The optimal purification process of lignan with the macroporous resin was studied by the orthogonal experiment. The purication parameters optimized by adsorption and desorption were determined as follows: …
Research Progress On Extraction Technology And Functional Activity Of Purple Sweet Potato Pigment,
2018
Department of Chemistry, Xinzhou Teachers University, Xinzhou, Shanxi 034000, China
Research Progress On Extraction Technology And Functional Activity Of Purple Sweet Potato Pigment, Zhao Erlao, Yan Wei, Gao Ziyi, Huangfu Yangxin, Zhao Sanhu
Food and Machinery
Based on the literature learning method and summariz-ation, the domestic research progresses on the extraction technology and the functional activity of purple sweet potato pigment were reviewe. The application prospect of the purple sweet potato pigment had also been presented in this paper, which provided a reference for its further research and development.
Innovation Status And Prospect Of Food Safety Science And Technology In China,
2018
Chinese Institute of Food Science and Technology, Beijing 100048, China
Innovation Status And Prospect Of Food Safety Science And Technology In China, Zang Mingwu, Mo Yingjie, Wang Shuo, Chen Fang, Wang Jing, Li Xiaoman, Hou Wei
Food and Machinery
Technology is an important support factor for food safety and plays an important role in controlling food safety risks and ensuring food safety. In recent years, support for food safety R&D in China has been significantly strengthened, and the supporting role of food safety technology has been continuously promoted. From the basic research, R&D of common technology and equipments, and whole controlling of food chain, this article comprehensively expounds the achievements of food safety science and technology innovation in China, analyzes the problems still existing in food safety science and technology, and summarizes the international experience of food safety science …
Effect Of Fermented Wheat Bran On Biochemical And Baking Properties Of Dough And Bread,
2018
State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Fermented Wheat Bran On Biochemical And Baking Properties Of Dough And Bread, Yang Wendan, Zhang Binle, Zhuang Jing, Yang Zixuan, Jiang Hui, Xu Yan, Zheng Jianxian, Huang Weining, Omedijacob Ojobi
Food and Machinery
The biochemical, rheological and scanning electron microscope (SEM) analysis were respectively used to evaluate the effect of added wheat bran fermented with Marx Kluyveromyces on dough and bread biochemical and baking properties. The results showed that fermented wheat bran was rich in natural enzymes such as cellulase, xylanase and feruloyl esterase. The enzymes produced enhanced the solubilization of arabinoxylan and the release of phenols during bread making, thereby improving nutrition of the bread. Compared to dough with added xylanase, gas retention, continous wheat gluten networks and the baking characteristics of bread with added Marx Kluyveromyces fermented bran significantly improved, especially, …
Influence Of Alkaline-Ethanol Filming System For Wheat Gluten-Based Films Containing Wheat-Bran Cellulose,
2018
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Influence Of Alkaline-Ethanol Filming System For Wheat Gluten-Based Films Containing Wheat-Bran Cellulose, Yu Guoxian, Xiao Liyuan, Wu Hejun, Li Shanshan, Luo Qingying, Liu Xingyan, Chen Anjun, Shen Guanghui, Zhang Zhiqing
Food and Machinery
Wheat gluten and wheat-bran cellulose were mixed into alkaline-ethanol system. The blend dispersions were used to prepare composite films using a film casting method in this study. The effects of solid-liquid ratio, wheat-bran cellulose content, the additive amount of glycerol, ethanol concentration, pH values and xanthan gum content in film forming system on physical properties of composite films were investigated. The physical properties contain tensile strength, elongation at break, water vapor permeability, water solubility and light transmittance etc. In the results, wheat-bran cellulose could significantly enhance the tensile strength, and decreased the water vapor permeability and water solubility. The highest …
Study On Properties Of Cross-Linked Oxidized Acetylated Waxy Corn Starch,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Properties Of Cross-Linked Oxidized Acetylated Waxy Corn Starch, Huang Xiujin, Tong Qunyi
Food and Machinery
The cross-linked oxidized acetylated compound modified starch was prepared by using waxy corn starch as raw material, sodium trimetaphosphate as cross-linking agent, sodium hypochlorite as oxidant and acetic anhydride as acetylation reagent. The morphology and structure of the starch granules were analyzed by scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR). The whiteness, transparency, gelatinization characteris-tics, acid and shear resistance of the compound modified starch were measured. The results showed that the whiteness of the modified starch was increased to 97.2, the light transmittance of the paste was up to 71.0% as well as the acid and shear …
Chemical Mechanism Of Antioxidation Of Theaflavin,
2018
School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, Guangdong 510006, China
Chemical Mechanism Of Antioxidation Of Theaflavin, Xie Hong, Luo Zhicong, Li Xican
Food and Machinery
To research the antioxidant chemical mechanism of theaflavin, the antioxidant activities of theaflavin were measured in vitro using several chemical models, including DPPH· (1,1-diphenyl-2-picryl-hydrazyl) scavenging, ABTS+· \[2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid)\] scavenging, and Cu2+-reducing power assays, which was compared with the positive control Trolox. In these assays, theaflavin along with positive control Trolox exhibited dose-dependently antioxidant abilities. The relative antioxidant levels of theaflavin vs Trolox (i.e. IC50,Trolox/IC50,theaflavin value) were calculated as 2.57, 3.13 and 3.74, respectively for DPPH·-scavenging assay, ABTS+·-scavenging assay, and Cu2+-reducing power assay. In conclusion, theaflavin possessed higher antioxidant …
Study Of Inhibition Of Black Tea Theabrownin And Tea Polysaccharides On Lipase,
2018
Horticulture College of Sichuan Agricultural University, Chengdu, Sichuan 611830, China
Study Of Inhibition Of Black Tea Theabrownin And Tea Polysaccharides On Lipase, Li Xianglong, Li Xiaomei, Yang Xu, Tang Lei, Xu Jingyi
Food and Machinery
In order to investigate the inhibition of lipase by theabrownin and polysaccharide of black tea, the theabrownin and polysaccharides were extracted from the same black tea in different regions. The inhibition rate of lipase activity of theabrownin and polysaccharide was analyzed by p-nitrophenol method, and the inhibitory mechanism of theabrownin and polysaccharide on lipase was discussed. The results showed that the inhibition of lipase by theabrownin and polysaccharide of black tea was significant. The IC50 of Pu-er theabrownin and polysaccharide were 25.96 and 47.57 mg/mL, respectively, which were the minimum, and the inhibitory effect was the best, secondly for …
Effect Of Different Broken Methods On Gel Structure Of Silver Carpsurimi,
2018
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Center for Functional Food Engineering Technology Research, Jiangnan University, Wuxi, Jiangsu 214122, China; College of Food, Jiangnan Univers
Effect Of Different Broken Methods On Gel Structure Of Silver Carpsurimi, Wang Lei, Fan Daming, Huang Jianlian, Zhao Jianxin, Yan Bowen, Zhou Wenguo, Zhang Wenhai, Zhang Hao
Food and Machinery
Compared with chopping method, the effect of stirring method on the gel properties of surimi products was studied. The results showed that this method of stirring-broken method increased the gel strength and water holding capacity of silver carp surimi, increased the hardness, adhesiveness, adhesiveness and chewiness, but had no effect on the whiteness. Under the conditions of 2% and 3% of salt addition, this kind of stirring-broken method had a significant effect on texture improvement of the surimi product, with the gel strength increasing by 70.2% and 66.7% respectively. The results of the content of salt-soluble protein, active sulfhydryl group, …
