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 …
Effects Of Compound Additives On Mass Transfer Kinetics And Myofibrillar Protein Of Rabbit Meat During Curing,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Compound Additives On Mass Transfer Kinetics And Myofibrillar Protein Of Rabbit Meat During Curing, Zhang Weiyue, Xia Yangyi, Hou Baihui, Su Yan, Li Hongjun
Food and Machinery
The effects of five different compound additives were analyzed, including salt solution(control group), salt + sodium nitrite(Y), salt + sodium nitrite+ spice(YY), salt + sodium nitrite+ spice + phosphate(YL), salt + sodium nitrite + spice + phosphate + seasoner(YW) on the mass transfer kinetics and the change of myofibrillar protein during wet-curing. Results: compound additives affected the changes of water content(△Mwt), salt content(△MNaClt), total weight(△M0t), but the difference was not significant(P>0.05). The compound additives decreased difussion value of rabbit meat, and Y got the lowest value(9.63×10-10 m2/s). …
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 …
Effects Of Maillard Reaction Intermediates On Smoking Quality And Study On Controlled Formation Of Flavor,
2017
China Tobacco Jiangsu Industrial Co., Ltd., Nanjing, Jiangsu 210019, China
Effects Of Maillard Reaction Intermediates On Smoking Quality And Study On Controlled Formation Of Flavor, Gan Xuewen, Wang Guangyao, Deng Shibin, Zhang Chunhui, Cui Heping, Liu Shuguang, Yu Jingyang, Cheng Tao, Zhang Xiaoming
Food and Machinery
The complete Maillard reaction products are important sources of tobacco flavor, but there are some problems of gas diffusing and instability. In this study, six Maillard reaction intermediates of Heyns rearrangement product were prepared by using fructose as raw material. The intermediates derived from fructose and phenylalanine were identified to form the best flavor in cigarettes by sensory evaluation. The stability of the complete Maillard reaction products and intermediates derived from phenylalanine-fructose during subsequent heat treatment in aqueous solution was compared. As the heat treatment time prolonged, the aroma generated from the complete Maillard reaction product was reduced by 74.7%, …
Detected Chlorpyrifos, Imidacloprid, And Propoxur Residues In Citrus By Quechers-High Performance Liquid Chromatography Method,
2017
College of Food Science Southwest University, Chongqing 400715, China; Southwest University, Citrus Research Institute, Chongqing 400712, China
Detected Chlorpyrifos, Imidacloprid, And Propoxur Residues In Citrus By Quechers-High Performance Liquid Chromatography Method, Sun Zhigao, Sheng Ran, Hao Jingmei, Long Yong, Yu Fengsheng, Fang Ming
Food and Machinery
QuEChERS is a simple and efficient extraction method, widely used in the pesticide of residue detection. The purpose of this paper was to compare the extraction methods of pesticides between the improved QuEChERS method and the GB/T 24691—2009 (fruit and vegetable detergent). The extraction of pesticide residue from citrus samples were detected by HPLC. The results showed that when the chlorpyrifos, imidacloprid and propoxur were detected by the improved QuEChERS method, the peak time was about 5.1, 3.8, 11.5 min, respectively. When the spiked blank levels were 0.8～80, 0.5～40, 0.8～80 μg/mL, the detection limits were 0.89, 0.55, and 0.39 μg/mL. …
Study And Optimization On Characteristics Of Temperature Field In Forced Convection Oven,
2017
Institute of Process Equipment, Zhejiang University, Hangzhou, Zhejiang 310027, China
Study And Optimization On Characteristics Of Temperature Field In Forced Convection Oven, Yuan Hong, Wu Dazhuan, Qin Shijie, Zheng Xin, Wu Peng, Huang Bin
Food and Machinery
In order to study the characteristics of temperature distribution in a forced convection oven, and to optimize the uniformity of the temperature field inside the oven, the experimental and numerical simulation was carried out. The temperature distribution of each layer was measured by 3×3 distributed resistance points (Pt), and the temperature uniformity was measured and analyzed. The Computational Fluid Dynamics (CFD) method is used to simulate the temperature field inside the oven, considering the heat conduction, convection and radiation. The accuracy of the numerical simulation method is verified by the experimental results. Based on the experimental and simulation results, the …
Study On Feature Extraction Of Shell Breaking And Machine Grading Of Thin Shell Walnut,
2017
College of Mechanic and Electrical, Tarim University, Alaer, Xinjiang 843300, China
Study On Feature Extraction Of Shell Breaking And Machine Grading Of Thin Shell Walnut, Li Wen, Zhang Hong, Tang Yurong, Hu Yunsha, Lan Haipeng, Liu Yang, Shen Liuyang
Food and Machinery
In order to extract the common features about machine grading and shell breaking of different walnut, and extend the adaptability of thin skinned walnut for classification and shell breaking, for kinds of walnuts were chosen as the research objects, including 185 walnut of Xinjiang (W185), xixiang walnut of Baoshan Yunnan (XX), Yangbipao walnut of Dali (YBP), Dayao three Tai walnut of Chuxiong (DYST). Studied the differences and commonness of size, mass and compressive mechanical properties of thin walnut by basic parameter measurement and mechanical compression test. Using Excel software and Origin software to deal with the test data, the results …
Effect Of Rapeseed Meal Hydrolyzate On The Postharvest Quality Of Muskmelon,
2017
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Effect Of Rapeseed Meal Hydrolyzate On The Postharvest Quality Of Muskmelon, Wang Fang, Li Xuewen, Huang Yu, Hou Junnan, Yang Jing, Xie Yuan
Food and Machinery
To evaluate the postharvest quality and physiological index of Xinjiang melon, rapeseed meal hydrolyzate was used on it under 25 ℃, relative humidity 55%～60% surroundings. Results showed the hydrolyzate of rapeseed meal could decrease the respiratory intensity, weight loss rate and relative electrical conductivity of muskmelon, maintained the fruit hardness, sugar, acid and vitamin C content, inhibited the increasing of malonaldehyde content, improved the activity of peroxidase. Thus could maintain the quality and flavor of muskmelon fruit. Rapeseed meal hydrolysate can be used as a natural preservative for muskmelon postharvest storage.
Acomparative Study Of Contents Of Total Flavonoids And Their Antioxidant Activities In Six Plants,
2017
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
Acomparative Study Of Contents Of Total Flavonoids And Their Antioxidant Activities In Six Plants, Fu Jingjing, Xiao Haifang, Song Yuanda
Food and Machinery
In the present study, six total flavonoids extracts were prepared from Honey suckle, Walnut leaves, Withania Somnifera, Rhodiola rosea, Pomegranate bark, and Polygonum multiflorum. The total flavonoids content of six plant extracts were measured by aluminium nitrate-sodium nitrite colorimetry. The antioxidant activities of six extracts were compared by the detection methods of DPPH, ABTS and Fenton, and then the correlation of total flavonoids content was analyzed by Pearson. The results showed that the DPPH scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞R. rosea＞P. multiflorum＞Pomegranate bark. The hydroxyl radical scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞P. multiflorum＞Pomegranate bark＞Rhodiola rosea. The results showed …
Hypoglycemic Effect Of Fermented Inonotus Obliquus On Type Ii Diabetic Rats Induced By Streptozotocin,
2017
Affiliated Hospital of Yanbian University, Yanji, Jilin 133002, China
Hypoglycemic Effect Of Fermented Inonotus Obliquus On Type Ii Diabetic Rats Induced By Streptozotocin, Xu Zhengzhe, Wang Feixue, Wang Haoyue, Ma Weiping, Bai Jin, Lin Mo, Li Guanhao, Chen Zhengai
Food and Machinery
To test effects of FIO on blood glucose, blood lipid, and antioxidation in type Ⅱ diabetes, the type Ⅱ diabetic rat model was established by high fat diet-feeding combined with intraperitoneal injection of STZ. The results showed that FIO significantly lowered FBG levels, promoted synthesis of HGln, and improved insulin resistance in the type Ⅱ diabetic rats, compared to untreated control diabetic animals. In addition, FIO not only significantly decreased TC, TG, FFA, LDL and MDA in serum, but also dramatically increased the HDL in serum and the activities of SOD in type Ⅱ diabetic rats. Our study showed that …
Influence Of Soaking And Millet/Water Ratio On Microwave-Convective Drying Characteristics And Quality Of Cooked Millet Under The Constant Temperature,
2017
Longdong University, Qingyang, Gansu 745000, China
Influence Of Soaking And Millet/Water Ratio On Microwave-Convective Drying Characteristics And Quality Of Cooked Millet Under The Constant Temperature, Wang Yingqiang, Wen Jianhua, Liu Aiqing, Zhao Hongxia, Yangwen Xian, Yang Feng
Food and Machinery
In this study, the cooked millet was dried using microwave-convective drying under the constant temperature and the effect of soaking and millet/water ratio before pressure cooking millet on the drying kinetics and quality of dried millet were investigated. The results showed that the whole drying process was controlled by diffusion and characterized by two stage falling rate drying. The moisture content during millet drying was predicted by the experienced Henderson and Pabis modle (R2>0.971 4) and the effective moisture diffusivity calculated by Fick's law of diffusion was in the range of 3.30×10-7 m2/s to 5.03×10 …
Study On Performance Of Different Specifications Of Acetate Tow For Medium Fine Cigarette,
2017
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Study On Performance Of Different Specifications Of Acetate Tow For Medium Fine Cigarette, Gao Mingqi, Gu Liang, Li Mingzhe, Meng Yang, Tian Haiying, Zhang Zhan, Yang Jinchu, Ji Peng, Dong Yanjuan, Feng Xiaomin
Food and Machinery
In order to provide more reference for design and development of materials of the medium fine cigarette (φ=7.0 mm), different typical specifications of acetate tow of medium fine filter rods were selected, and forming ability of different specifications of acetate tow was evaluated, and then the forming ability characteristic curves were also given. Fine filter rods with different pressure drop were prepared from different specifications of acetate tows, and were made into medium fine cigarettes, the filtration ability of fine filter rods with different specifications of acetate tows were investigated by using nicotine as the target material. The results showed …
Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs),
2017
Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs), Shen Changxuan, Wang Xiujun, Zhu Longhui, Huang Shan, Liu Jiahui, Yin Shuang, Tian Duo
Food and Machinery
For developing complex microbial inoculants of fermented chilli and improving production efficiency of fermented industry, the ability of produce acid, acid fastness, salt tolerance and safety of bacterial strains which were separated and identified from natural fermented chilli were determined. And Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis were chosen to be alternatives for complex microbial inoculants. The best formula, obtained by experiment of inoculating ratios and majorization of ferment’s condition, were: the proportion of volume of Lactobacillus plantarumLactococcus lactisBacillus subtilis=141, the quantity of inoculation 6%, the time of fermentation 66 h, the concentration of salt 4%. It was showed that …
The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct,
2017
California Polytechnic State University, San Luis Obispo
The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman
Master's Theses
In addition to proving an excellent source of nutrients, eggs are used in the food, cosmetic, and biotechnology industries for their rheological and bioactive properties. Much of the potential for the added value is in individual components of the egg, rather than the whole egg. At low speed centrifugation, yolk separates into two distinct fractions—granules and plasma. It is becoming increasingly popular in the industry to remove the plasma fraction of the egg yolk to use for its livetins, particularly immunoglobulin Y, leaving behind a granule by-product (“yellow cake”). Previous research has shown potential added-value from the granule fraction, especially …
Effects Of Endophytic Bacteria On Citral Production In Cymbopogon Citratus (Dc.) Stapf,
2017
College of Biology, Hunan University, Changsha, Hunan 410082, China; Hunan Province Key Laboratory of Plant Functional Genomics and Developmental Regulation, Changsha, Hunan 410082, China
Effects Of Endophytic Bacteria On Citral Production In Cymbopogon Citratus (Dc.) Stapf, Liu Qian, Yan Jindong, Xu Ting, Li Yan, Zhu Yonghua
Food and Machinery
The existence of endophytes significantly contributes to plant health and metabolism, however, the effects of endophytes on the volatile organic compounds (VOCs) metabolism of aromatic plant Cymbopogon citratus are still unclear. In this study, the endophytic bacteria from C. citratus grown at different seasons were isolated, and a dominant endophytic bacterium Bacillus sp. CcLf-2 was identified, with a fragrance-producing property. After seasonal analysis of the VOCs of C. citratus by headspace gas chromatography-mass spectrometry, found that the abundance pattern of CcLf-2 had a similar trend with the emission profile of citral, the primary and valuable composition of VOCs, in C. …
Application Of High Producing Β-Glucosidase Lactic Acid Bacteria In Raisin Sourdough Bread,
2017
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Application Of High Producing Β-Glucosidase Lactic Acid Bacteria In Raisin Sourdough Bread, Qian Chao, Yang Wendan, Zhang Binle, Zhuang Jin, Xu Yan, Huang Weining, Li Ning, Filip Arnaut
Food and Machinery
Three high producing β-glucosidase lactic acid bacteria strains were isolated and screened from Qu by eseulin plate colored method combining enzyme activity test, then identified by 16S rDNA. The screened bacteria with highest enzyme activity was used in raisin sourdough fermentation and bread making. After that, the aroma of the bread was analyzed by GC-MS as well as sensory evaluation. The results showed that among the 125 isolated lactic acid bacteria, there were 28 strains which produce β-glucosidase. Three strains showed high enzyme-producing ability, they were identified as Lactobacillus harbinensis (M12, M24) and Pediococcus pentosaceus (J28). M12, which appeared the …
Morphological And Molecular Identification Of Four Groups Desert Green Algae,
2017
School of Life Science, Xinjiang Normal University, Urumqi, Xinjiang 830054, China; Xinjiang Key Laboratory of Special Species Conservation and Regulatory Biology, Urumqi, Xinjiang 830054, China
Morphological And Molecular Identification Of Four Groups Desert Green Algae, Qelbinur Eyit, Aishanjian G, Nurgul Rahman
Food and Machinery
Four groups of algas, isolated from the Taklimakan desert, were identified by morphological characters in this study. The pH effect of the growth of algae is analyzed according to the growth curve, and the phylogenetic tree was pictured. It shows that the group a belongs to the oval algae, and group b, c and d belong to the spherical algae. The optimum suitable pH values for the group a desert algae was 6.0, 8.0 for the group b and d; the same value of original BG-11 for the group c. Four representative strains of desert algae gene sequences were identified …
Structure Determination On A New Acetyl Flavonoid Glycoside In Seeds Of Camellia Semiserrata Chi. By Nmr Spectroscopy,
2017
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees 〔Central South University of Forestry and Technology〕, Ministry of Education, Changsha, Hunan 410004, China
Structure Determination On A New Acetyl Flavonoid Glycoside In Seeds Of Camellia Semiserrata Chi. By Nmr Spectroscopy, Cao Qingming, Lan Fang, Wang Weijie, Bao Liyuan, Zhong Haiyan
Food and Machinery
A high-purity compound was extracted by solvent extraction, liquid-liquid separation, silica gel chromatography and high-performance liquid semi-preparative chromatography by using seeds of Camellia semiserrata Chi. as raw materials. The compound was identified as kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)- 2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside, an acetyl flavonoid glycoside, by physical and chemical properties, mass spectrometry and nuclear magnetic resonance. Two-dimensional nuclear magnetic resonance (2D-NMR) techniques including H-H COSY, HSQC, HMBC and TOCSY were used to affiliate its 1H and 13C NMR chemical shift and explain the structure.
Mechanism Of Texture Influenced By Xanthan Gum On Soy Protein Bar Model System,
2017
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Mechanism Of Texture Influenced By Xanthan Gum On Soy Protein Bar Model System, Wu Yuting, Zhou Peng, Li Juan, Liu Changshu, Wang Sai
Food and Machinery
Soy protein bar model system was normally multicompo-nent and thermodynamically unstable and its hardness was increased significantly in the early stage of storage. Xanthan gum is a kind of hydrocolloid with high viscosity and water holding capacity, and it is widely used in food industry as quality improver. This study aimed to evaluate the influence of xanthan gam on texture of soy protein bar model system. The changes in texture, microstructure and T2 relaxation time of soy protein bar model systems with or without xanthan gum were observed through texture analyzer, confocal laser scanning microscopy (CLSM), scanning electronic microscopy …
