Effects Of Different Softening Methods On Quality Of Edible Areca,
2017
Engineering Technology Research Center of Hunan Binzhilang Food Science Limited Company, Xiangtan, Hunan 411201, China; Engineering Technology Research Center of Xiangtan Edible Areca, Xiangtan, Hunan 411201, China; Technology Innovation Strategic Allianc
Effects Of Different Softening Methods On Quality Of Edible Areca, Zhao Zhiyou, Chao Yuzhou, Yuan Sisong, Liu Yi, Xiao Dong, Xia Yanbin
Food and Machinery
7 kinds of methods, such as boiling, steaming, alkali, acid, microwave, enzyme and repeated freezing, were used to soft the edible areca. Comparing to the control group, studied the effects of different softening methods on chewiness, slagging, arecoline content, TPA test, five needles puncturing test and taste index of edible areca. Results: steaming (88.1 points), alkali (85.3 points) and microwave (83.2 points) had the highest chewiness score; control (84.7 points), boiling (80.7 points) and freezing (78.8 points) had the highest slaggingscore; control (4.90%), freezing (4.49%), alkali (4.17%) and acid (4.14%) had the higher content of arecoline; TPA result showed that …
Research Progress Of Peony (Paeonia Suffruticosa Andr.) Flavonoids,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress Of Peony (Paeonia Suffruticosa Andr.) Flavonoids, Wang Hongxin, Wu Ying, Kou Xingran, Ma Chaoyang, Guo Xun, Huang Tie
Food and Machinery
This review focused on the recent progress of peony (Paeonia suffruticosa Andr.) flavonoids. Extraction, separation, purification methods of peony flavonoids as well as their biological activities were summarized. An outlook on the peony flavonoids was also put forward for future research.
Research Progress Of Chinese Multiple-Flavor Liquor,
2017
College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
Research Progress Of Chinese Multiple-Flavor Liquor, Cao Jing, Yu Yougui, Cao Zhihua, Zeng Hao
Food and Machinery
The Origin of Chinese liquor flavor and the development of multiple-flavor liquors, as well as the relationship among the twelve kinds of them were summarized. The production process, technical characteristics, formation and flavoring compositions properties of the eight multiple-flavor liquors were reviewed in this study. Moreover, the development of multiple-flavor liquor was also proposed.
Advances On Bioactive Compounds Of By Products From Hyriopsis Cumingii,
2017
Jiyang College, Zhejiang A&F University, Shaoxing, Zhejiang 311800, China
Advances On Bioactive Compounds Of By Products From Hyriopsis Cumingii, Dong Ye, Yu Ting, Wang Jianhui, Wang Yunxiang, Fan Li, Wang He
Food and Machinery
Triangle pearl mussel (Hyriopsis cumingii) is a superior Chinese freshwater pearl mussel species. After harvesting the pearl from the mussel large quantities of by-products are generated as waste, which includes meat, mantle and mussel tears. However, it is known that processing by-products are rich sources of nutritional substances. The present study briefly analyzed the chemical composition and characterization of mussel by-products. Especially, this paper summarized the research progress of bioactive compounds from mussel by-products such as polysaccharide, protein and peptide. Future research prospects of bioactive compounds from mussel by-products are also outlined.
Study On The Nano-Starch And Its Application In Food Industry,
2017
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China
Study On The Nano-Starch And Its Application In Food Industry, Chen Qijie, Zheng Xueming, Zhou Liling, Dong Xufang, Wang Jianhui
Food and Machinery
Nano-starch has many excellent properties such as rich source, non-toxic, renewable, biodegradable and good biocompatibility, but also has the nano characteristics showing effects of the small and quantum size, surface and interface, and macroscopic quantum tunneling, which was widely used in food industry. The main aim of this review was to introduce preparation and modification methods, and physicochemical properties of nano-starch. Meantime, the application of nano-starch in food industry was also reviewed and prospected.
Plant Anthocyanin Exert Antitumor Effect And Mechanism Of By Jnk Signaling Pathway,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Plant Anthocyanin Exert Antitumor Effect And Mechanism Of By Jnk Signaling Pathway, Zhi Qi, Li Fuxiang, Yang Yaxuan, Tian Yong, Tang Yu, Shi Fang, Ming Jian
Food and Machinery
JNK signaling pathway plays an important role in the pathogenesis and development of tumor. In this study, the composition and activation mechanism of JNK signaling pathway was reviewed. Moreover, the ability of inhibiting the proliferation, invasion and apoptosis of breast cancer, prostate cancer, liver cancer, etc by plant anthocyanin was summarized, in order to provide a certain basis for the application of plant anthocyanins in developing clinical medicine and drugs.
The Design Of Coconut Automatic Tapping Machine Base On Plc And Hooke Law,
2017
College of Mechanical and Electrical Engineering, Hainan University, Haikou, Hainan 570228, China
The Design Of Coconut Automatic Tapping Machine Base On Plc And Hooke Law, Cai Kuanqi, Chen Zhenbin, Zhang Jiahao, Liu Boyi
Food and Machinery
In order to solve the problem in the process of coconut juicing during labor consumption, inefficiency, wasting of coconut resources and other issues, we designed an automatic coconuts tapping machine based on the PLC combined with Hooke's Law, machine group and the cam spring link group release, and storage of potential energy regularly. With the studying by the transfer of coconut, opening and other processes, and completing the process of coconut punch awl periodic entry and exit, we also used PLC (Programmable Logic Controller) to make coconut opening efficiency visualized, feeding and opening of coconut during belt start-stop control. The …
Design Of Thered Jujube Pitting Machine And Simulation Analysis On Geneva Mechanism,
2017
Nanjing University of Science and Technology, Jiangsu, Nanjing 210094, China
Design Of Thered Jujube Pitting Machine And Simulation Analysis On Geneva Mechanism, Cao Jincao, Huang Xiaohua, Shi Zhengyuan, Huang Yawei, Qi Henan
Food and Machinery
Red jujube pitting machine is an automatic equipment which can pit abundant red jujube quickly. A type of red jujube pitting machine was designed in this study, this type of pitting machine could realize such functions: loading material, location, transportation, pitting, slicing and falling the material, and finally produced edible red jujube sheet. This study had designed the transmission system of the red jujube, and had analyzed the kinematics of the Geneva mechanism in the Pro/E, and improved the motion performance of the Geneva mechanism.
Optimization Of Deproteinization Technology On Chondroitin Sulfate With Sevag Method,
2017
Key Laboratory of Pesticide Harmless Application, Hunan University of Humanities, Science and Technology, Loudi, Hunan 417000, China
Optimization Of Deproteinization Technology On Chondroitin Sulfate With Sevag Method, Xu Suwen, Tan An, Jin Chenzhong, Hu Yihong
Food and Machinery
In order to promote the quality of chondroitin sulfate, Sevag reagent was used to deprotein the extraction of chondroitin sulfate through the single factor and the orthogonal tests to optimize the process of deproteinization. The optimal conditions were ratio of chloroform to isoamyl alcohol 21 (V/V), Sevag reagent dosage 1/2 fold compared with the volume of chondroitin sulfate extraction, treated for 25 min and repeated treatment for 3 times. The factors influenced the extraction in the order of ratio of chloroform to isoamyl alchohol,treatment time , treatment times, and Sevag reagent dosage. Under the optimal conditions, the retention rate of …
Inhibitory Effects Of L-Theanine On Α-Amylase And Trypsin,
2017
Key Laboratory of Tea Science of Educational Ministration, Hunan Agricultural University, Changsha, Hunan 410128, China
Inhibitory Effects Of L-Theanine On Α-Amylase And Trypsin, Yuan Dongyin, Long Jun, Gong Zhihua, Lin Ling, Zhou Yang, Peng Yingqi, Xiao Wenjun
Food and Machinery
The inhibitory effects of L-theanine on the activities of α-amylase and trypsin were studied by establishing the best reaction system and adopting research method on graph in order to provide reference for the deep development of L-theanine. The results showed that the inhibitory effects of L-theanine on both enzyme activities were positively associated with its concentration. IC50 (26.078 mg/mL) of L-theanine on the activities of α-amylase was achieved by prewarming enzyme at a concentration of 0.018 mg/mL in the presence of L-theanine at 37 ℃ for 5 min before addition of 1% starch and allowing reaction to proceed for …
Weird Science: Frankenstein Foods And States As Laboratories Of Democracy,
2017
Cleveland-Marshall College of Law, Cleveland State University
Weird Science: Frankenstein Foods And States As Laboratories Of Democracy, Jennifer Mcgee
Journal of Law and Health
The National Bioengineered Food Disclosure Standard (the 'National Standard') was signed into law July 29, 2016. This Article analyzes the National Standard and posits that Vermont’s Act 120 was a more effective labeling law because it safeguarded consumer sovereignty. The State regulatory scheme in place prior to the passage of the National Standard satisfied consumer demand for disclosure while allowing for necessary experimentation with GMO labeling. Part I provides an overview of the current federal scheme regulating GMOs. Part II analyzes of the conflict surrounding GMOs and labeling. Given that analysis, Part III compares the disclosure requirement of the National …
Formulation, Characterisation And Stability Assessment Of A Food Derived 1 Tripeptide, Leucine-Lysine-Proline Loaded Chitosan Nanoparticles,
2017
FOCAS Research Institute, Technological University Dublin, Ireland
Formulation, Characterisation And Stability Assessment Of A Food Derived 1 Tripeptide, Leucine-Lysine-Proline Loaded Chitosan Nanoparticles, Minna Khalid Danish, Giuliana Vozza, Hugh Byrne, Jesus Maria Frias, Sinead Ryan
Articles
The chicken or fish derived tripeptide, Leucine-Lysine-Proline (LKP), inhibits the Angiotensin Converting Enzyme and may be used as an alternative treatment for pre-hypertension. However, it has low permeation across the small intestine. The formulation of LKP into a nanoparticle (NP) has the potential to address this issue. LKP-loaded NPs were produced using an ionotropic gelation technique, using chitosan (CL113). Following optimisation of unloaded NPs, a mixture amount design was constructed using variable concentration of CL113 and tripolyphosphate at a fixed LKP concentration. Resultant particle sizes ranged from 120-271 nm, zeta potential values from 29-37 mV and polydispersity values from 0.3-0.6. …
Inhibitory Effect On Hela Cells And Immune Effects On Raw264.7 Cells Of A Polysaccharide From Lactarius Camphoratum (Bull.) Fr,
2017
College of Life Science, China West Normal University, Nanchong, Sichuan 637009, China
Inhibitory Effect On Hela Cells And Immune Effects On Raw264.7 Cells Of A Polysaccharide From Lactarius Camphoratum (Bull.) Fr, Zhao Daqun, Ding Xiang, Liu Lu, Qian Ye, Xu Ting, Gou Fancheng, Song Bo, Hou Wanru, Hou Yiling
Food and Machinery
The antitumor and immunoregulatory activities of polysaccharide LC-1 from Lactarius camphoratum (Bull.) Fr. were studied by using the human cervical cancer Hela cells and the mouse macrophage RAW264.7 cells. The two kinds of cells were cultured in vitro, and the effects of different concentrations of LC-1 on the proliferation and cell cycle of Hela cells and the proliferation and phagocytosis of RAW264.7 cells were investigated. Moreover, the secretion of NO, IL-6 and TNF- alpha of RAW264.7 cells were tested using CCK-8 method, flow cytometry and ELISA technique, respectively. The results showed that polysaccharide LC-1 from L. camphoratum (Bull.) Fr. has …
Protective Effect Of Hydroxytyrosol On Lps-Induced Acute Lung Injury In Mice,
2017
Liaoning Province Academy of Analytic Sciences, Shenyang, Liaoning 110015, China
Protective Effect Of Hydroxytyrosol On Lps-Induced Acute Lung Injury In Mice, Wei Jingyuan
Food and Machinery
This paper explored the underlying molecular mechanisms by which hydroxytyrosol exerts its anti-inflammatory effects in a murine model of acute lung injury (ALI) by up-regulating autophagy. LPS-induced cytokine activity, inflammatory factor levels, sirtuin (SIRT1/3/6) expression, mitogen-activated protein kinase (MAPK) activation, and autophagy marker expression in ALI-mice were examined by western blotting and staining methods. Molecular docking between HT and SIRT and MAPK was studied with a Sybyl/Surflex module. The results showed that LPS-stimulated SIRT inhibition, MAPK phosphorylation, and autophagy suppression were all notably abolished by HT administration. HT treatment significantly attenuated pulmonary edema and inflammatory cell infiltration into lung tissues, …
Study On Chelating Of Metal Ion And Protein In Pulsed Electric Field,
2017
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Study On Chelating Of Metal Ion And Protein In Pulsed Electric Field, Tang Ting, Liu Yanyan, Jiang Aimin, Jiang Zhuo
Food and Machinery
The effects of pulsed electric field on chelating of ovalbumin and metal ions (Cu2+, Ba2+, Mn2+ or Ca2+) and the effect of pulsed electric field on the chelating effect of ovalbumin were studied by Raman spectroscopy. Results: ① PEF treatment time and metal ion species could affect the chelation of metal ions and protein, and the chelation of metal ions with ovalbumin was enhanced with the prolongation of pulse treatment time, when PEF treatment time was 1 695 μs, the chelation of Mn2+ and Cu2+ with protein began to weaken; ② …
Effect Of The Synergistic Modification Of Enzymatic Hydrolysis And Phosphorylation On Functional And Structural Characteristics Of Ovalbumin,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effect Of The Synergistic Modification Of Enzymatic Hydrolysis And Phosphorylation On Functional And Structural Characteristics Of Ovalbumin, Liu Lili, Li Yu, Wang Huan, Yang Chenliu
Food and Machinery
In this study, effects of the synergistic modification of enzymatic hydrolysis and phosphorylation on the functional properties and structural characterization of ovalbumin were studied. Comparison of functional properties of before and after the synergistic modification of ovalbumin, and the structural changes of the synergistic modification ovalbumin were analyzed by FT-IR, DSC and SEM. The results showed that the solubility, gel strength and emulsifying properties of the synergistic modification ovalbumin were higher than both the enzymatic hydrolyzed and unmodified ovalbumin, whereas the foaming and its stability were reduced. Moreover, the enzymatic hydrolysis of the ovalbumin peptide chain caused more amino acid …
Effects Of Yeast Enriched Selenium And Germanium On Flavor Characteristics Of Yanbian Beef,
2017
College of Agriculture, Yanbian University, Yanji, Jilin 133002, China
Effects Of Yeast Enriched Selenium And Germanium On Flavor Characteristics Of Yanbian Beef, Lin Mo, Shen Jiajie, Wang Zengkai, Yu Shuai, Mu Baide, Yang Yongjie, Zhang Enxu, Liang Chengyun, Li Guanhao
Food and Machinery
In this study, 20 Yanbian yellow cattles (350±20) kg about 30 months’ age were randomly divided into four groups: the control group A (basal diet); test group B (0.1% yeast enriched selenium-germanium supplemented in basal diet); test group C (0.2% yeast enriched selenium-germanium supplemented in basal diet); test group D (0.3% yeast enriched selenium-germanium supplemented in basal diet). After the test cattle were feed for 100 days, they were standardized slaughtered and then stored at (4±1) ℃ for 48 h for acid discharge. The rump and striploin were picked for follow-up index measurement. In this experiment, the flavor changes of …
Effect Of Superfine Tea Powder On Antioxidant Activity Of Wheat Germ Solid Beverage,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Superfine Tea Powder On Antioxidant Activity Of Wheat Germ Solid Beverage, Liu Yueqiang, Zhou Huiming
Food and Machinery
In order to study the effect of superfine tea powder on the antioxidant property of wheat germ solid beverage, the different levels of superfine tea powder (3%, 5%, 7%, 10%) were added in the wheat germ solid beverage. The wheat germ solid beverage without the addition of superfine tea powder was the control sample, the accelerated storage experiment was adopted. The content of peroxide, composition of fatty acid, malondialdehyde content, polyphenol content, DPPH scavenging ability, ABTS+ scavenging ability and content of VE were detected. The results showed that superfine tea powder could improve the antioxidant properties of …
Correlation Between Texture And Sensory Evaluation Of Apple,
2017
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
Correlation Between Texture And Sensory Evaluation Of Apple, Li Lina, Zhao Wuqi, Zeng Xiangyuan, Xue Shan, Huo Yaoyao, Fang Yuan, Guo Yurong
Food and Machinery
The sensory quality and TPA parameters of apple in different storage were measured, and the textural characteristics were analyzed using Texture profile analysis (TPA) and sensory quality evaluation. To explore the correlation between TPA parameters and sensory index of apple, the prediction models of each sensory index were established by stepwise regression analysis and then were verified. The results indicated that apple TPA parameters has a certain correlation with its sensory index, especially with taste quality（the r-value of the hardness, viscosity, elasticity, cohesiveness, chewiness and resilience were 0.992 3，0.991 9，0.936 8，0.952 3，0.951 3, and 0.936 5, respectively） and feel quality（the …
Screening And Identification Of Lactic Acid Bacteria With Acid And Bile Tolerance,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Screening And Identification Of Lactic Acid Bacteria With Acid And Bile Tolerance, Lu Yuanling
Food and Machinery
In order to screen human probiotics with the acid and bile resistant abilities, infant stool diluents were spread on five different selective ager plates including TPY, BHI, MRS and SL in this study. 42 strains of lactic acid bacteria with certain bile-tolerance were isolated by selective ager media for lactobacilli, supplemented with bile salt (0.2%) and bromcresol purple as an acid indicator. 3 strains of lactic acid bacteria with high acid tolerance were further selected from 42 strainsaccording to biomass of their cultured in the MRS liquid medium with pH 5.0, pH 4.0 and pH 3.5 respectively. Then the viability …
