Retain Moisture Properties Of Tobacco Recombination Humectant Of Edible Wax And Its Application,
2017
The USTC-Anhui Tobacco Joint Laboratory of Tobacco Chemistry, Hefei, Anhui 230026, China;Research and Development Center, China Tobacco Anhui Industrial Corporation, Hefei, Anhui 230066, China
Retain Moisture Properties Of Tobacco Recombination Humectant Of Edible Wax And Its Application, Xu Yingbo, Chen Kaibo, Xu Zhiqiang, Ge Shaolin, Yan Xiangyang, Liu Shaomin
Food and Machinery
The edible wax, AJ polysaccharide monomer and recombination samples were selected for the moisture retention test to evaluate the moisturizing property of tobacco in low humidity environment. The results showed that the edible wax and AJ polysaccharide monomer both had certain effect on the moisture of tobacco. The moisturizing property of plant wax 1 was better than that of other edible wax. When the edible wax and AJ polysaccharide monomer were compounded, the moisturizing performance of the tobacco was further improved by the coordination effect of the two samples. Scanning electron microscopy (SEM) revealed that besides the effect of traditional …
The Role Of Quorum Sensing In Biofilm Formation Of Foodborne Micro-Organism,
2017
Food College Sichuan Agricultural University, Ya’an, Sichuan 625014, China
The Role Of Quorum Sensing In Biofilm Formation Of Foodborne Micro-Organism, Zhang Guoli, Ao Xiaolin, Liu Shuliang
Food and Machinery
The biofilm is a multicellular group structure formed by numerous gathered microorganism which adheres on the surfaces. This phenomenon is widespread in a variety of foodborne micro-organism, and it is important for food processing and security. Quorum sensing (QS) has been proven to be an important factor in the formation of biofilm. In this review, the regulation function of QS in the biofilm formation of several kinds of foodborne bacteria and fungi was discussed, and this would provide reference to biofilm control and utilization in food processing.
The Design And Application Of Evaluation Method For Quality Stability Of Cigarette Production Process,
2017
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
The Design And Application Of Evaluation Method For Quality Stability Of Cigarette Production Process, Xiong Anyan, Li Shanlian, Ding Meizhou, Liu Wenzhao, Gu Liang, Huang Guangfu
Food and Machinery
In order to make up for the deficiency of the existing evaluation method of quality stability, a new method of evaluating the quality stability of cigarette production process was developed by using statistical techniques. This method first classified the variables in the production process, and different types of variables using different methods were used to calculate the quality stability index. Moreover, different weights were determined according to both the importance of different processes and different variables in processes, and then the process using weighted average method was applied to calculate the stability of quality index. Furthermore, the process (batch) using …
Antimicrobial Peptides And Its Application In The Control Of Fruit And Vegetable Diseases,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Antimicrobial Peptides And Its Application In The Control Of Fruit And Vegetable Diseases, Wang Wenjun, Zeng Kaifang, Deng Lili, Yao Shixiang
Food and Machinery
Antimicrobial peptides are widely present in the organism, which are gene-encoded, ribosomal synthesized polypeptides. Antimicrobial peptides have anti bacteria, fungi, viruses and other biological functions. They are the important part of non-specific immune function of organism. With the development of the research on the antimicrobial peptides, they are expected to be excellent substitutes for antibiotics, fungicides. This review briefly introduces the classification, mechanism and application in the control of fruits and vegetables diseases of antimicrobial peptides, and prospects the problems existing in the research and widely application.
Research Progress Of New Formaldehyde Scavengers In Food Products,
2017
College of Science and Technology,Shanghai Ocean University, Shanghai 201306, China
Research Progress Of New Formaldehyde Scavengers In Food Products, Chen Xifeng, Tao Ningping, Xu Changhua, Gu Dongchen
Food and Machinery
This article briefly describes the source and the harm of formaldehyde in food and its effects on food quality. The types of formaldehyde scavenger in food and the study of complex formaldehyde scavenger in recent years were systematically introduced. And provided the basis for selecting the suitable formaldehyde scavenger in the future, and looked forward to the environmental protection and high efficient research direction of the new formaldehyde scavenger.
Research Progress In Functional Nutrients And Biological Activities Of Hibiscus Syriacus L.,
2017
College of Landscape Architecture, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research Progress In Functional Nutrients And Biological Activities Of Hibiscus Syriacus L., Zhang Wenyan, Wang Xiaohong, Li Anping, Feng Binyi
Food and Machinery
Hibiscus syriacus L. is a kind of ornamental plants with abundant functional nutrients and bioactive substances. The domestic and overseas research progress of functional nutrients and bioactive extracts of H. syriacus L were reviewed. Moreover, its function of extracts and the development status of related products were summarized, and the relative development and utilization prospect were prospected. Our study would provide theoretical basis for the comprehensive development and utilization of Hibiscus syriacus L.
Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage,
2017
Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Crop Genetic Improvement and Biotechnology Laboratory, Nanning, Guangxi 530007, China
Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Yan Huabing, Qin Meiying, Wan Gying, Li Zhichun, Wei Ping, Zhou Kui
Food and Machinery
The paper focused on the effect of the cassava flour on the qualities and texture characteristics of biscuits during storage, different proportion of cassava flour instead of low-gluten flour was made biscuits, and evaluated the physical and texture indexes of the products. The results showed that the brightness of biscuits add the cassava flour was decreased, colour and lustre was turned yellow. The cassava flour could reduce the moisture content and water absorp-tion, improved the brittleness of biscuits during storage. Thereinto, the biscuits during storage had the lowest moisture content, chewiness, hardness, and the highest brittleness when the cassava flour …
Microstructure Of Rabbit-Skin Collagen And Influences Of Different Factors On Its Aggregation,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Microstructure Of Rabbit-Skin Collagen And Influences Of Different Factors On Its Aggregation, Ma Mingsi, Zhang Yuhao, Ma Liang, Wang Xuemeng, Han Shuang, Zhang Xiaojie
Food and Machinery
In this study, UV spectroscopy, Fourier transform infrared spectroscopy and scanning electron microscopy, were used to study the microstructure of rabbit-skin collagen, respectively. The effects of temperature, collagen concentration, pH value and ionic strength on aggregation properties of collage were also studied. The results of UV spectroscopy and Fourier transform infrared spectroscopy showed that the absorption peak and the corresponding wavelength in accordance with the characteristics of type Ⅰ collagen. Moreover, the results of scanning electron microscopy showed that the collagen was irregular dense sheet film, partially wrinkled on the surface. Furthermore, the results of aggregation properties of rabbit-skin collagen …
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology,
2017
Beijing High-tech Innovation Centre of Food Nutrition and Human Health, Beijing 100048, China; Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping
Food and Machinery
Given the high quality wheat gluten protein, the hydrolysis conditions including hydrochloric acid concentration, hydrolysis time and solid-liquid ratio were optimized with the degree of hydrolysis, umami amino acids (aspartic and glutamic acid) as indices using hydrochloric acid, and the processing technique was expatiated. Moreover, 3-monochloropropane-1,2-diol (3-MCPD) combining with acidolysis process was measured and sensory evaluation assessment team was organized to do the sensory evaluation of hydrolyzed vegetable protein under different conditions. Additionally, the optimum preparation was selected. Finally, on the basis of single factor experiment, the response surface of the 3 level design (Box-Behnken design) was used by degree …
Determination Of 5 Kinds Of Phthalate Acid Esters In Food By Single Drop Microextraction Combined With Gas Chromatography-Mass Spectrometry,
2017
Department of Food Science, College of Biochemical Engineering, Beijing Union University, Beijing 100191, China
Determination Of 5 Kinds Of Phthalate Acid Esters In Food By Single Drop Microextraction Combined With Gas Chromatography-Mass Spectrometry, Qin Fei, Mi Shengquan
Food and Machinery
To develop a rapid and simple method for the determination of five phthalate acid esters (PAEs) in soy sauce, vinegar, and juice by gas chromatography-mass spectrometry (GC-MS) after single drop microextration. The five PAEs was analyzed by GC-MS. Good linearity was obtained for five PAEs at the concentration of 1～10 mg/mL, r≥0.995. At three different spiked concentration levels, the average recoveries of 5 PAEs in three different samples were between 75.4% and 113.0%. The intra-day and inter-day precisions (relative standard deviation, RSD) were 2.4%～7.3% and 1.9%～8.5%, respectively. Among 5 PAEs, the detection rate of DBP was 100% utmost. The DBP …
Originalitytrend Of Global Food Packaging Design From “Pentawards” Prizewinning Works,
2017
School of Art and Design, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Originalitytrend Of Global Food Packaging Design From “Pentawards” Prizewinning Works, Li Li, Chen Hong
Food and Machinery
To select the prizewinning works in food and beverage kind in Pentawards International Packaging Design Contest from 2010 to 2016, comprehensively analyzes the pictures, characters, colors, packaging materials and technology of packaging works, and explores the characteristics and development trend of global food packaging originality design in recent years. The results show are as the following: in pictures, the food packaging originality prefers flatting and abstraction, and return of hand-drawn illustration; in colors, it prefers the application of gradients, monochrome and dedicated color; in characters, the characters modularization, handwriting and a sans-serif font will become design trend; in materials, adequate …
Towards The Development Of A Sustainable Soya Bean-Based Feedstock For Aquaculture,
2017
University of Nebraska-Lincoln
Towards The Development Of A Sustainable Soya Bean-Based Feedstock For Aquaculture, Hyunwoo Park, Steven Weier, Fareha Razvi, Pamela A. Peña, Neil A. Sims, Jennica Lowell, Cory Hungate, Karma Kissinger, Gavin Key, Paul Fraser, Jonathan Napier, Edgar B. Cahoon, Thomas Clemente
Center for Plant Science Innovation: Faculty Publications
Soya bean (Glycine max (L.) Merr.) is sought after for both its oil and protein components. Genetic approaches to add value to either component are ongoing efforts in soya bean breeding and molecular biology programmes. The former is the primary vegetable oil consumed in the world. Hence, its primary usage is in direct human consumption. As a means to increase its utility in feed applications, thereby expanding the market of soya bean coproducts, we investigated the simultaneous displacement of marine ingredients in aquafeeds with soya bean-based protein and a high Omega-3 fatty acid soya bean oil, enriched with alpha-linolenic …
Multiple Mutation Breeding Of Aspergillus Oryzae With High Protease Activity In Soy Sauce Fermentation,
2017
College of Chemical &Bioengineering, Changsha University of Science &Technology, Changsha, Hunan 410004, China
Multiple Mutation Breeding Of Aspergillus Oryzae With High Protease Activity In Soy Sauce Fermentation, Ye Jing, Jiang Xuewei, Luo Xiaoming, Zhou Shangting, Yang Zijiang, Jiang Xiaohong, Li Yaobo
Food and Machinery
The original strain of Aspergillus oryzae CS3.03 isolated from koji powder was treated with the composite mutagen UV-DES. The mutants were screened with the method of casein plate and agar block. According to re-screening results detecting with the method of Folin-phenol, and the better screening means was found. At the same time, the fermentation ability of high protease activity mutants were tested in the state of low-salt solid-state fermentation technology, and the genetic stability of the best was tested by repeated multiplying. The results showed that the screening efficiency of agar block method was significantly higher than casein plate method. …
Comparative Research On Different Emulsifiers In Chinese And Japanese Flour Based Pound Cake Batter Systems,
2017
State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; MagiBake International Co., Ltd., Wuxi, Jiangsu 214131, China
Comparative Research On Different Emulsifiers In Chinese And Japanese Flour Based Pound Cake Batter Systems, Wang Feng, Chen Cheng, Yang Zixuan, Hao Yuehui, Jin Weize, Chen Junmin, Huang Weining, Akihiro Ogawa
Food and Machinery
The effect of the different emulsifiers on rheological and thermodynamical properties of the Chinese and Japanese flour based pound cake batter systems was investigated. Results showed that the specific gravity of cake batter containing 10%MFC changed the most. The specific volume of cake increased significantly as the addition of MFC increased. The bubble distribution of cake batter containing MFC was more uniform, and the emulsion system had greater stability. The hardness of the cake containing 7.5% was equivalent to that of the cake containing 5% SP. The cake product with 10% MFC addition had best sensory scores and best anti-retrogradation …
Correlation Between Fe2+/Fe3+ And Conductivity Monitored On-Line In The Model Wine Induced By Ultrasound Irradiation,
2017
School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
Correlation Between Fe2+/Fe3+ And Conductivity Monitored On-Line In The Model Wine Induced By Ultrasound Irradiation, Yan Yanying, Wang Tingting, Fu Xizhe, Wei Chenxi, Fan Xuehui, Zhang Qingan
Food and Machinery
Studies have shown that significant changes in electrical conductivity can be detected during the wine aging modified by ultrasound, but the mechanism of ultrasound-induced changes in electrical conductivity is unclear currently. The model wine based on ethanol, tartaric acid and ammonium ferrous sulfate has been built for on-line monitoring electrical conductivity in different ultrasonic conditions, determining the content of ferrous ion and analyzing the correlation between the changes of conductivity and ferrous ion. The results indicate that the electrical conductivity of the model wine increased firstly and then decreased, next increased slowly and remained unchanged finally in the process of …
Study On Phosphorylated Modification And Properties Of Pasteurized Egg White,
2017
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Study On Phosphorylated Modification And Properties Of Pasteurized Egg White, Zhang Gensheng, Li Tingting, Ding Jian, Chang Hong, Wang Rui, Chi Tianqi, Tang Min
Food and Machinery
Pasteurized egg white was used as raw material and modified by sodium tripolyphosphate (STP). The optimum conditions for the phosphorylation of egg white were determined by single factor and orthogonal test, for the reaction pH 7.5, the amount of STP 4%, the reaction temperature 40 ℃, and the reaction time 4 h. Under the optimal conditions, the degree of phosphoryl-ation reached 50.96 mg/g. The low-field nuclear magnetic resonance (LF-NMR) was used to observe the binding of proteins to water during the process. The results showed that the solubility, water - holding capacity, foaming property and emulsifying property of egg albumin …
Construction Of Recombinant E Coli. Of Producing Β-Phenylalanine Aminomutase And Optimization Of Fermentation Conditions,
2017
College of Biology and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000, China
Construction Of Recombinant E Coli. Of Producing Β-Phenylalanine Aminomutase And Optimization Of Fermentation Conditions, Ge Fei, Tang Yao, Zhu Longbao, Li Yiwen, Duan Zhenchao, Ma Qisen, Tao Yugui
Food and Machinery
The genetic engineering strain with recombinant plasmid pET-28a-pam was expressed in E.coli BL21. The fermentation conditions of initial pH, shaking speed, inoculation time and fermentation time were optimized with the PAM activity by using single factor. The results showed that the optimal fermentation conditions were initial pH 7.0, 200 r/min, the tenth hour broth and liquid volume 50 mL/500 mL, fermented for 24 h. Furthermore, the three factors were optimized by Box-Behnken design, and the results showed that inoculation time, initial pH and fermentation time are main affecting factors and their optimal levels are 12.8 h, 6.7 and 25.2 h. …
Comparison Sensory Evaluation And Nutritional Value Of Taihu Crab Steamed By Different Methods,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Comparison Sensory Evaluation And Nutritional Value Of Taihu Crab Steamed By Different Methods, Zhu Shuang, Zhen Xin, Liu Mengyin, Xie Yunfei, Yao Weirong
Food and Machinery
The aim of this current study was to, under the premise of the best sensory quality, assess the effect of gas heated and electric steamers on the nutritional quality of Taihu crabs (Eriocheir sinensis). Based on the sensory evaluation of Taihu crabs, the optimal steaming conditions of two methods were obtained combined weight loss rates and water contents during cooking process, firstly. Under the steam condition with the best sensory quality, the nutritional quality i.e. basic nutritional components, vitamins, amino acids, fatty acids and functional components, subsequently were analyzed and assessed. The results showed that their weight loss rates increased …
Drying Characteristics Of Intermittent Microwave Heated Fresh-Cut High Mountain Yam Slice,
2017
College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Drying Characteristics Of Intermittent Microwave Heated Fresh-Cut High Mountain Yam Slice, Zhang Lihua, Wu Lifeng, Dang Xinkai, Dai Jianwu
Food and Machinery
In order to analyze the drying characteristics of the yam, a homemade batch microwave drying test system was designed, and the drying tests undertaken by using four factors and four levels, including microwave power, thickness of yam, heating and intermittent time. The changes and the characteristics of drying the fresh-cut yam slice heated intermittently by using microwave were analyzed. The results showed that microwave drying process generally included acceleration, constant speed and deceleration phases, and the drying color was the brightest heated for 7 s. Moreover, under this condition, the thickness of slice could impact the contractility seriously, therefore increasing …
Dietary Exposure Risk Assessment Of Two Kinds Of Phthalic Acid Esters In White Spirits,
2017
Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410111, China
Dietary Exposure Risk Assessment Of Two Kinds Of Phthalic Acid Esters In White Spirits, Zhang Jianhui, Zhang Li, Wang Xiali, Yuan Fengjun, Fang Xuanqi, Zhang Jihong
Food and Machinery
According to monitoring data of white spirits of Hunan from 2013 to 2015, risk on exposure of two kinds of phthalic acid esters (DBP, DEHP) was assessed by using the probabilistic modeling method. The results indicated that the phthalic acid esters (DBP, DEHP) intake of Hunan residents is in the safe state generally. However, once the daily intake of adult drinkers exceeded 240 g/d, the percentile (95%) exposure of DBP would reach to the tolerable daily intake value (TDI) set by European Food Safety Agency (EFSA), and this would result in some risk.
