Study On The Difference Of Characteristic Biogenic Amines In Grass And Silver Carp Fillets During Cold Storage,
2017
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Study On The Difference Of Characteristic Biogenic Amines In Grass And Silver Carp Fillets During Cold Storage, Wang Xiu, Li Zongquan, Liu Yongle, Wang Jianhui, Chen Qi, Li Xianghong, Wang Faxiang, Yu Jian
Food and Machinery
In order to investigate the change of biogenic amines, and the correlation between quality indices and characteristics of biogenic amines, the change of pH, TVB-N, TVC, sensory evaluation and biogenic amines of grass carp and silver carp fillets during cold storage at 4 ℃ were detected. The results showed that TVB-N and TVC increased with the cold storage time; phenethylamine, putrescine, tyramine and the total biogenic amines of grass carp and silver carp fillets changed obviously. All kinds of biogenic amines of grass carp and silver carp fillets significantly changed at the 10th and 8th day. Significant differences …
Preparation And Antimicrobial Activity Of Oregano Essential Oil And Resveratrol Emulsion,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation And Antimicrobial Activity Of Oregano Essential Oil And Resveratrol Emulsion, Li Qunying, Liao Hongmei, Fang Zheng, Liang Li
Food and Machinery
Emulsions were prepared with sodium caseinate as emulsifier, inulin and gum Arabic as stabilizer, oregano essential oil as oil phase embedding resveratrol, to avoid the shortage of strong aromatic odor of oregano essential oil, low solubility of resveratrol and poor stability of them. Antimicrobial activities of oregano essential oil (OEO), resveratrol, OEO-resveratrol and their emulsions against Salmonella typhimurium as well as antimicrobial effects during storage at 4 ℃ and 25 ℃ were investigated. Application in fresh cut cabbages was also preliminarily studied. The results showed that OEO and resveratrol had a synergistic inhibition effect on S. typhimurium, and 2.0% inulin …
Effects Of Different Heating Temperature Of Sous Vide On Preservation Quality Of Catfish,
2017
College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Argo-products on Storage and Preservation (Chongqing), Chongqing 400715, China; Chongqing Engineering Research Center for Special
Effects Of Different Heating Temperature Of Sous Vide On Preservation Quality Of Catfish, Tang Bin, Zhang Min, Feng Liping, She Wanwan
Food and Machinery
The Sous Vide technology at different center temperature conditions (core temperatures were 60, 70, and 80℃, respectively, heated for 5 min) on the preservation qualities of catfish during refrigerated storage (3 ℃+1 ℃) was studied to provide theoretical basis for the application of Vide Sous technology in the preservation of fish. The results showed that, compared with the control group, the drip loss and pH of catfish increased significantly (P＜0.05) in the Sous Vide treatments. Moreove, a high fat oxidation level was maintained during the refrigerated storage (P＜0.05). The L* value of color in three groups treated with Sous …
Mechanism Research On Inhibition Of Fresh-Noodle Retrogradation By Polysaccharides Food Additives,
2017
Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province, Changsha, Hunan 410004, China; Food Science and Engineering, CentralSouth Forestry University of Science and TechnologyUniversity, Changsha, Hunan 410004, C
Mechanism Research On Inhibition Of Fresh-Noodle Retrogradation By Polysaccharides Food Additives, Xiao Dong, Zhou Wenhua, Deng Hang, Huang Yang
Food and Machinery
This study investigated the effects of the adding amount of three different Hydrophilic polysaccharide and storage time on the thermodynamic behaviorof thefresh wet noodle starch. By using differential scanning calorimetry (DSC), Avrami equation and Hyperchem 8.0 software, we analyzed both aging kinetic equation and molecular structure model of fresh wet noodle which were addedthree different Hydrophilic polysaccharideGuar gum, Carrageenan and Konjac Glucomannan. Meanwhile, build a equation of retrogradation kinetics and build a conformation design which inter react between polysaccharide and starch. Results showed that the temperature range（T01～Tc1) of the pasting of the polysaccharide and fresh-noodle system …
Effect Of Led Light Treatment On Coloration Of Ethephon-Degreened Mandarin Fruit,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effect Of Led Light Treatment On Coloration Of Ethephon-Degreened Mandarin Fruit, Deng Lili, Yuan Ziyi, Yin Baofeng, Ren Shuying, Li Siping, Yao Shixiang, Zeng Kaifang
Food and Machinery
The effect of light emitting diode (LED) light irradiation on the rind and pulp color of ethephon-degreened mandarin fruits was investigated in this study. The effects of LED light wavelength, treatment time and the intensity of the light on the coloration of mandarin fruit were all taken into consideration. LED light treatments can effectively improve the color index, the chromatographic parameters (a*, b*, a*/b* and C*) and the carotenoid content of ethephon-degreened mandarin fruit, and reduced the H* value, the chlorophyll a and chlorophyll b content. Blue LED light irradiated fruit had a better degreening rate and color index. Ethephon-degreened …
Optimization Of Drying Technology For High Moisture Corn In The Huang Huai Valley,
2017
Fuyang Vocational Technical College, Fuyang, Anhui 236031, China
Optimization Of Drying Technology For High Moisture Corn In The Huang Huai Valley, Zhang Dexin, Yang Qingxun, Liu Yanfang
Food and Machinery
According to the current national grain storage technology standard as the basis, combined with the local ecological environment of stored grain and the situation of the grain. Using the method of accurate detection of water, reasonable layout of ventilation network, mechanical ventilation, moisture balance daocang precipitation, By optimizing the experimental, solve the excessive drying of the grain in specific drying process, ventilation precipitation process and bottleneck phenomenon caused by drying effect got decreased and grain heap each part of the moisture gradient is large. For other grain ecological zones and other varieties of grain drying and provide reference.
Extraction Process Optimization And Anticancer Activity Of Maize Yellow Pigment,
2017
School of Life Science, Liaoning University, Shenyang, Liaoning 110036, China
Extraction Process Optimization And Anticancer Activity Of Maize Yellow Pigment, Yu Hui, Liu Meijia, Liu Jianli, Cao Xiangyu
Food and Machinery
Objective: To study the best preparation technology of maize yellow pigment by ultrasonic assisted with enzymatic method, and the inhibitory effect of them on the growth of human gastric cancer cells (BGC-823). Methods: The optimum conditions of maize yellow pigment were extracted by ultrasonic assisted with enzymatic method by single factor and response surface experiments. The inhibition of maize yellow pigment on BGC-823 cells was detected by morphological observation and MTT assay to evaluate the antitumor activity. Results: the maize yellow pigment best extraction condition of ultrasonic with enzymatic method is: enzyme activity 10 000 U/g, ultrasonic power 400 W, …
Extraction Of Polysaccharide From Gleditsia Japonic.Miq And Its Antibacterial Activities,
2017
College of Medical, Shaanxi Institute of International Trade&Commerce, Xianyang, Shaanxi 712046, China
Extraction Of Polysaccharide From Gleditsia Japonic.Miq And Its Antibacterial Activities, Gao Jie, Dong Wenbin, Wang Yong, Wang Yan
Food and Machinery
The polysaccharide in Gleditsia japonic.miq was researched. Based on the single factor level determination, the major factors including liquid/material ratio, extraction temperature and time were investigated by response surface analysis, and then its antibacterial activity was studied by filter paper diffusion method. The results showed that the optimum technology condition were using liquid/material at 50 mL/g, extracted at 65 ℃ for 80 min. Under these conditions, the yield of polysaccharide was (31.52±0.54) %. Furthermore, when the concentration of polysaccharide was 100 mg/mL, the antibacterial activity was in this order, S.typhimurium＜Escherichia coli＜Bacillus cereus＜Bacillus subtilis＜Staphylococcus aureus, and the minimal inhibitory concentrations of …
Study On Ultrasonic-Enzyme Combined Extraction And Antioxidant Activity Of Anthocyanins From Purple Sweet Potato By Response Surface Methodology,
2017
School of Food and Biological Engineering, Shaanxi University of Science &Technology, Xi’an, Shaanxi 710021, China
Study On Ultrasonic-Enzyme Combined Extraction And Antioxidant Activity Of Anthocyanins From Purple Sweet Potato By Response Surface Methodology, Xu Ying, Fan Fan, Yin Pengtao, Dong Mei
Food and Machinery
The anthocyanins were extracted from purple sweet potato (PSP) tuber. Influencing factors of ultrasonic-enzyme combined extraction of anthocyanins were studied by single factor experiments. On the basis of this, the extraction process was optimized by three factors and three levels of response surface analysis method, using yield rate as response value. The optimal process parameters of the extraction process were: extraction temperature 60 ℃, extraction time 35 min, liquid to solid ratio 361（mL/g）. Under these conditions, the yield of anthocyanins from purple sweet potato was 2.003 mg/g. The results showed that the determination of reducing power of purple sweet potato …
The Studies Onactivities Of Extracts From Angelica Keiskei Using Different Polar Solvents,
2017
School of Chemistry and Materials Science, Guizhou Normal University, Guiyang, Guizhou 55000, China
The Studies Onactivities Of Extracts From Angelica Keiskei Using Different Polar Solvents, Zhu Fang, Wei Wanli, Du Ying, Chen Ting, Zhou Qingdi, Liao Liling
Food and Machinery
In order to compare the activities of different extracts using several polar fractions of extracts from Angelica Keiskei, the crude extracts were adsorbed by HPD-600 macroporous resin, and 50% ethanol eluents were collected as products. The products were separated into three different polar solvents for extracting, i.e., ethyl acetate fraction, n-butanol fraction and aqueous fraction, and extracted by organic solvents of different polarities based on liquids-liquids extracting method. Moreover, the contents of total phenolic and flavonoid in different extracts were determined, and then the activities on scavenging DPPH, ABTS radical, ferric-reducing power and inhibiting to α-glucosidase were also studied. The …
Separation Of Procyanidin From Grape Seed By Aqueous Two-Phase System,
2017
College of Agriculture and Biotechnology, Hexi University, Zhangye, Gansu 734000, China; Key Laboratory of Hexi Corridor Resources Utilization of Gansu, Zhangye, Gansu 734000, China
Separation Of Procyanidin From Grape Seed By Aqueous Two-Phase System, Zhang Xifeng, Cheng Guang, He Qian, Zhang Fenqin, Luo Guanghong
Food and Machinery
Procyanidin from grape seed were separated and purified by the aqueous phase two-extraction. Aqueous two-phase extraction systems, differently assisted extraction methods and the extraction strategies were firstly studied. The best extractions of procyanidin by aqueous two-phase system were investigated based on orthogonal experimental design. The results showed that, in the aqueous two-phase extraction system of ethanol and (NH4)2SO4, the extraction method was the microwave-assisted extraction, i.e., Ethanol, water, and compounded by microwave treatment, as well as (NH4)2SO4 were added. It was found that the best extraction conditions were 30%(w/w) …
Optimizationon Preparation Technology Of Highland Barley Enzymolysis Liquid Suitble For Probiotic Fermentation,
2017
College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China
Optimizationon Preparation Technology Of Highland Barley Enzymolysis Liquid Suitble For Probiotic Fermentation, Wan Ping, Yi Xiaocheng, Deng Juan, Huang Lihua
Food and Machinery
The program warming method was applied to carry out the enzymatic hydrolysis of highland barley. The response surface methodology was used to optimize the enzymatic hydrolysis process of probiotic fermented barley with the reducing sugar content as the response value. The result indicated that the optimal conditions could be gotten: with the ratio of solid to liquid 115(g/mL) to dissolve highland barley powder, pasting and cooling to 45 ℃, addition of 8.9 U/g α-amylase, 2.0% glucoamylase, 3.5% bromelain, incubating for 20 min and then heating to 60 ℃, incubating for saccharification to the iodine test showing colorless, getting highland barley …
Influence Of Vaccinated Lactobacillus On Quality Of Pickled Mustard,
2017
Gui Zhou Institute of Integrated Agricultural Development, Guiyang, Guizhou 550006, China
Influence Of Vaccinated Lactobacillus On Quality Of Pickled Mustard, Meng Fanbo, Zhang Wanping, Wu Kangyun
Food and Machinery
The effect of vaccinated lactobacillus on content of total acids and nitrite in pickled mustard vaccinated L. rhamnosus, L. acidophilus, L. fermentum and their combination was detected in this paper. The influence of fermentation by inoculating the optimal strain combination on content of amino acids and volatile flavor compounds was performed as well. The content of total acid and nitrite in pickled mustard vaccinated a strain combination(L. rhamnosusL. acidophilusL. fermentum=111) showed the optimum results. It was found that the vaccinated fermentation was superior to the nature fermentation based on kinds and content of amino acids while those of volatile flavor …
Quality Comparison Of Rhodomyrtus Tomemtosa’S Powder By Vacuum Freeze Drying And Spray Drying,
2017
YingDong Institute of Food Science and Technology, Shaoguan University, Shaoguan, Guangdong 512005, China
Quality Comparison Of Rhodomyrtus Tomemtosa’S Powder By Vacuum Freeze Drying And Spray Drying, Tang Hui, Zhong Ruimin, Ma Jingkui, Guo Honghui, Liu Yongji
Food and Machinery
The effects of vacuum freeze-drying and spray-drying on the quality of Rhodomyrtus tomemtosa’s powder were compared in this study. The Analytical Hierar-chy Process（AHP） fuzzy mathematics method was used to evaluate the sensory indexes of the two kinds of drying methods, and the correlations between the sensory indexes and physicochemical properties was analyzed. The results showed that the total sugar, reducing sugar, total acid and anthocyanin content of Rhodomyrtus tomemtosa’powder produced by vacuum freeze-drying and the flowability and solubility of powder were better than those obtained by spray drying. However, the samples prepared by spray drying moisture content was lower, the …
Study On Influencing Factors Of Equilibrium Moisture Content Of Reconstituted Tobacco,
2017
Jiangnan University, Wuxi, Jiangsu 214000, China
Study On Influencing Factors Of Equilibrium Moisture Content Of Reconstituted Tobacco, Wang Xunjian, Zhong Fang, Chen Maoshen, Tian Hailong, Zhang Jiashu
Food and Machinery
The moisture content of reconstituted tobacco (RT) and moisture content in mainstream smoke can influence its physical properties, processing characteristics, combustion, flavor and sensory quality. There were plenty of studies on equilibrium moisture content (EMC) of natural tobacco, but there was a lack of system study on EMC of RT. To solve the problem, the physical structure, chemical components of RT were determined, and then the correlation between them and EMC was established by simple correlation analysis ofSPSS. Correlation analysis showed that remarkable negative correlation was found between EMC and the content of calcium carbonate, ash, but the potassium, chlorine, …
Research Progress Of Gluten-Free Rice Bread,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress Of Gluten-Free Rice Bread, Wang Li, Wu Tong, Yi Cuiping, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
Gluten-free rice bread is made from rice, yeast, water, and some other ingredients, which is one of the foods for gluten allergy customer. Without the gluten in it, the rice bread dough could not form firm network, and the quality of rice bread is poor. Recently, researches were focused on improving the process or adding with extra additives to improve its quality. The standard of gluten-free rice bread and its materials were introduced in this paper. Moreover, the researches about rice bread were also introduced.
Progress Of Study On Extraction Methods Of Environmental Microbial Dna,
2017
College of Bioengineering, Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
Progress Of Study On Extraction Methods Of Environmental Microbial Dna, Yang Jing, Zhang Jing, Zou Wei, Zhao Xingxiu, Zhao Changqing
Food and Machinery
Environmental microbial DNA extraction is the foundation of microbial community research by molecular biology techniques, and its structural integrity and the purity of DNA extracted is directly related to the subsequent experiment results. DNA extraction method is not a unified standard because of various environmental samples, including water, soil and activated sludge, the traditional fermented food, liquor-making environment, etc. Now, there are many methods of DNA extraction, they can be divided into direct and indirect extraction ones. The direct extraction methods are simple, less time-consuming, while presenting impurities. However, complex indirect extraction operations are time-consuming, but the products are pure. …
Research Progress On Preparation And Application Of Starch-Based Films,
2017
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Research Progress On Preparation And Application Of Starch-Based Films, Chen Qijie, Zhou Liling, Dong Xufang, Zheng Xueming, Wang Jianhui
Food and Machinery
Starch is the second largest renewable raw materials in the world except for the cellulose. Comparing with the synthetic material, the starch-based films shows more unique and excellent properties such as green, non-toxic, biodegradable. It is one of the most promising new materials because it can ease the pollution to environment and the pressure on the dying up raw material of non-degradable synthetic material, and realize the sustainable development of resources. The main methods of preparing starch-based films including the wet and dry ways were reviewed in the paper. The physical and chemical properties of starch-based films were also summarized. …
Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Solid-State Fermentation On The Ingredients Of Rice Bran, Yin Xiaochao, Qian Haifeng, Wang Li, Zhang Hui, Qi Xiguang
Food and Machinery
In this paper, the changes of protein, lipid, ash and total sugar of rice bran after solid-state fermentation were studied for deep development of rice bran resources. The results showed that the contents of protein and ash increased significantly after fermentation. Moreover, the contents of lipid and total sugar decreased gradually with fermentation time. The optimized fermentation condition was: 37 ℃, 102 h, moisture content of 60%, initial pH 5.5, inoculation amount of 20 mL/100 g, with the true protein content as the response value. In this condition，the true protein content of fermented rice bran was 19.65%,increased 41.88% compared with …
Effect Of Ultra High Pressure On The Texture Of Commercial Cheese,
2017
State Key Laboratory of Dairy Biotechnology,Technical Center, Bright Dairy and Food Co.Ltd, Shanghai 200436,China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effect Of Ultra High Pressure On The Texture Of Commercial Cheese, Zhang Yuanyuan, Liu Zhenmin, Zheng Yuanrong, Xiao Yang
Food and Machinery
The effect of the ultrahigh Pressure (200, 600 MPa/10 min) treatment on the texture of 7 kinds of functional characteristics of 5 kinds of market cheese was studied, including hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience. According to the results of 5 different kinds of cheese at 200 MPa pressure processing, the adhesiveness and cohesiveness resilience were not significant difference (P>0.05), which means the effect of low ultrahigh pressure processing pressure on cheese texture is not much. Under the ultra-high pressure treatment, the hardness and chewiness of cheese significantly reduced 31% and 39%, respectively. which were reducing significantly with …
