Optimization On Saponin Extraction From Rhizoma Paridis By Inner Ebullition,
2016
Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Hunan South, Yongzhou, Hunan 425199, China; College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China
Optimization On Saponin Extraction From Rhizoma Paridis By Inner Ebullition, Yuan Zhihui, Jiang Qiongfeng
Food and Machinery
In order to improve the unit yields of medicinal components, and provide a scientific basis for effective exploring of Rhizoma paridis, single factor experiments were combined with inner ebullition and response surface methods to extract the saponin from Rhizoma paridis. Based on the single factor experiments of ethanol concentration, temperature, liquid feed ratio, and extraction time, the best levels of all factors were established. The extraction conditions were optimized by the Box-Behnken design and the optimum conditions were as follows: 39% of ethanol concentration, 86 ℃ of extraction temperature, and 5.5 min of extraction time. The yield of saponin extracted …
Optimization And Quality Analysis Of Ultrasonic Assisted Enzymatic Hydrolysis On Peeling Yellow Peach Fruit,
2016
Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
Optimization And Quality Analysis Of Ultrasonic Assisted Enzymatic Hydrolysis On Peeling Yellow Peach Fruit, Fu Fuhua, Yuan Hongyan, Pan Zhaoping, Shan Yang
Food and Machinery
Ultrasonic assisted enzymatic hydrolysis was used in peeling process to the yellow peaches (Jin tong 5). The optimum technological conditions were obtained by single-factor and response surface methodology. The quality of peeled yellow peach by ultrasonic assisted enzymolysis and non-assisted enzymolysis under the optimum conditions was compared. The results showed that the ultrasonic assisted optimum conditions were achieved as follows: ultrasonic power 450 W, temperature 45 ℃, time 30min, enzymes concentration 0.31 g/100 mL, pH 3.5, and liquid ratio W(yellow peach)∶V(enzyme solution) =1∶3 (g/mL) with ultrasonic assisted method. And the results showed that the quality of peeled yellow peach was …
Optimization Of Preparation Technology And Quality Evaluation Of Nutrition Of Kiwifruit,
2016
Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an, Shaanxi 710021, China
Optimization Of Preparation Technology And Quality Evaluation Of Nutrition Of Kiwifruit, Xu Mudan, Cao Qing, Mao Gennian, Wei Chenxi
Food and Machinery
To study the best formulation of kiwifruit nutritional chewable tablet, the fresh kiwifruit was used as raw material to prepare the fruit powder through slicing, vacuum drying, and crushing. A certain amount of vitamin A and vitamin D were added. According to the single factor experiment, the formulation of kiwi fruit nutrition chewing tablets was also optimized using L9(33) orthogonal experiment. Ultimately, the quality of the prepared tablets was evaluated. The best formulation was 40% fruit power, 25% mannitol, 30% lactose, and 5% glucose, 10% PVP ethanol solution, which was used for soft materials, and 0.5% …
Influence Of Processing Technology On Stability Of Tremella Fuciformis Cloudy Drink,
2016
College of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shangxi 725000, China; Shangxi Engineering Labs of Se-enriched Food, Ankang, Shangxi 725000, China
Influence Of Processing Technology On Stability Of Tremella Fuciformis Cloudy Drink, Yang Xu, Zhuxin Peng, Lvyuan Ping
Food and Machinery
The processing technology and its effect on stability of Tremella fuciformis cloudy drink was investigated in this study. The appropriate rehydration conditions were determined by the moisture content of T. fuciformis. The total saccharides, reducing saccharides and polysaccharides content of T. fuciformis boiled drink were examined to study the effects on of boiling time. Combining with DPPH and hydroxyl radical scavenging activity, we analyzed the oxidation stability of boiled drink at different boiling time. The appropriate choice for stabilizers and complex program were determined by single factor and uniform design with indicators, including viscosity and suspension stability. Our results indicated …
Processing Technology Of Black Adzuki Bean Paste,
2016
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Processing Technology Of Black Adzuki Bean Paste, Zhang Xuelu, Ruan Changqing, Li Fang, Sun Jitao, Liu Wenjing
Food and Machinery
To make full use of the black adzuki bean resources and make black adzuki bean paste with high nutritional value, the water absorption of black adzuki beans with different soaking temperatures and time, the bean paste rate, sensory evaluation and the texture profile of different cooking time of black adzuki beans paste were determined. The research showed that the optimum process parameters of black adzuki bean paste were: soaking temperature 40 ℃, soaking time 150 min, cooked time 40 min; under this condition, the yeild rate of bean paste reached 72.93%±1.53%. The making black adzuki bean paste was estimated uniform …
Comparison And Analysis Of The Protein Characteristics In 9 Kinds Of Commercial Asini Corii Collas,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Comparison And Analysis Of The Protein Characteristics In 9 Kinds Of Commercial Asini Corii Collas, Chang Bingyu, Chen Maoshen, Hao Xianghui, Guo Shangwei, Ma Jianguo, Zhong Fang
Food and Machinery
The protein characteristics of 9 kinds of commercial Asini Corri Collas (ACC, E1—E9) were compared, including amino acid composition, pI, secondary structure and molecular weight distribution. The differences of pI were negligible and all samples showed a range of 4.38—4.88. Circular dichroism results indicated that only random coil configurations was observed of all ACC samples due to the damage of triple helix structures. The amino acid composition was similar other than some differences in imino acid (Pro and Hyp) composition. E2, E3, E4 and E9 showed lower imino acid content (<23.80%) than that of others (>25.0%). Significant differences in the molecular weight distribution were …
An Empirical Study On The Content Of Food Brand Micro-Blog——Taking An Example Of Internet Food Brand “Three Little Squirrel”,
2016
International College of Hunan Agricultural University, Changsha, Hunan 410128, China
An Empirical Study On The Content Of Food Brand Micro-Blog——Taking An Example Of Internet Food Brand “Three Little Squirrel”, Luo Shiyu, Yang Wentao, Dend Xiangyang, Liu Hanlu, Jia Ting
Food and Machinery
Faced with the revolution in internet plus food industry, the communication of internet food brand three squirrels has become a model to research the direction of development in the industry. In order to create and maintain a unified brand personality, internet food brand used some methods such as spreading content themes without direct relationship to the brand in micro-blog, mainly using a communication form of text plus image and the multi language style with the sub culture characteristic. These methods also give some inspiration for the application of micro blog dissemination of internet food brands. First, using social media to …
The Reflection And Reconstruction Of The Development Of Food Logistics In China,
2016
Chong Qing City Management College, Chongqing 401331, China
The Reflection And Reconstruction Of The Development Of Food Logistics In China, Zeng Yuying
Food and Machinery
Food safety is closely related to people's daily life. Food logistics is an important factor affecting food security. In China, food logistics industry is still in its infancy. Chinese infrastructure construction in food logistics, food logistics industry standardization, frozen food chains, and food logistics information technology has made great progress. However, our food logistics industries still have a lot of problems. The infrastructure of food logistics is still relatively backward. Food logistics technology is not only underdeveloped, but also not formatted a unified food industry standard. What’s more, government oversight and business organizations are also far from played out. In …
Comparisons Of Gmf Labeling System Between European Union And The United States And Its Enlightenment,
2016
Huazhong Agricultural University, Wuhan, Hubei 430070, China
Comparisons Of Gmf Labeling System Between European Union And The United States And Its Enlightenment, Wang Hu, Lu Dongyang
Food and Machinery
GMF labeling is significant in its safety supervision. At present, two kinds of systems, compulsory and voluntary labelings, differing in labeling types, methods, forms and contents, are adopted in the European Union and the United States respectively. Different choices of system between the European Union and the United States were decided by the differences in idea and value of the GMF safety management, trade condition, cultural tradition, public opinions and other aspects. China should draw useful experience from the comparisons between the European Union system and the United States system to improve GMF labeling management on the basis of national …
The Constitution And Characteristics Of American Food Legal System And Its Enlightenment To China,
2016
Chongqing College of Humanities Science Technology, Chongqing 401524, China
The Constitution And Characteristics Of American Food Legal System And Its Enlightenment To China, Liu Sujun
Food and Machinery
Food and legal system in the United States is composed of three parts，which is the laws enacted by federal Congress, regulations developed by administrative functional departments and the operating mechanism which is under the leadership of President of food safety advisory committee. Its high efficient administrative system, a wide range of public participation, as well as food safety traceability and issues of food recall system, are worth the necessary reference to our legal system of food. It is necessary in the reference basis to take some measures, such as further improving the existing legal system of food, improving public participation …
Study On Administrative Law Regulation Of Food Safety Supervision In China,
2016
China University of Political Science and Law, Beijing 100088, China
Study On Administrative Law Regulation Of Food Safety Supervision In China, Chen Yumeng
Food and Machinery
At present, the fact that various kinds of safety problems frequently appear in the market shows that there are many problems in the existing food safety supervision system in our country. From the dimension of administrative law on these issues for careful analysis, it can be found that food safety supervision system in our country exists a series problems, such as fragmentation, lack of unified food safety regulation standard, lack of accountability efforts. It is necessary that some corresponding innovations should be taken on the basis of the present situation, to establish an efficient administrative management system with unified and …
Judicial Determination And Improvement Of The Crime Of Endangering Food Safety,
2016
Hunan Industry Polytechnic, Changsha, Hunan 410208, China
Judicial Determination And Improvement Of The Crime Of Endangering Food Safety, Tan Yaying
Food and Machinery
The judicial determination of the crime of endangering food safety mainly includes the identification of the crime of producing and selling the food which does not conform to the safety standard, the crime of producing and selling poisonous and harmful food and the crime of dereliction of duty in food regulation. However, there is a series problems in this determination, such as the food production operators’ subjective deliberately is difficult to determine, food safety standards is difficult to determine, there is no clear provision of the criminal law about the transportation and storage of food which does not meet safety …
Pricing Mechanism Of Food Company Project Based On Vickery Theory,
2016
Construction Project Tendering ＆ Bidding Management in Hainan Province, Haikou, Hainan 570023, China
Pricing Mechanism Of Food Company Project Based On Vickery Theory, Chen Xiaorong
Food and Machinery
The analysis of the core content of Vickrey theory shows that the Vickery theory can effectively solve the problem of commodity auction under information asymmetry. After applying Vickery theory in construction bidding, “the second price bid evaluation method” is promoted. Defined the price of bidder A is “B”, the real price of project is “Z”, three strategies of bidder under “the second price bid evaluation method” is discussed: ① B>Z；② B
Effect Of Anthocyanins From Blueberry On Primary Chicken Embryonic Fibroblast,
2016
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops ( North China) , Ministry of Agriculture, P.R.China, Beijing 100097, Ch
Effect Of Anthocyanins From Blueberry On Primary Chicken Embryonic Fibroblast, Wang Dan, Huang Ziteng, Ma Yue, Zhao Xiaoyan
Food and Machinery
The effect of blueberry anthocyanins on the growth of primary chicken embryonic was investigated fibroblast in this study. 21.34% of anthocyanins was used to The situation of cell growth was evaluate by optical microscope, cell counter, and MTT assays. We observed that 50-100 μg/mL was the optimal concentration, which had no cytotoxicity to primary chicken embryonic fibroblast. It would inhibit cell growth when the concentration was more than 100 μg/mL. The results of this study may provide the basis for further development of anthocyanins functional studies and give helpful information for preventing the virus which used primary chicken embryonic fibroblast …
Synthesis And Characterization Of Brewer’S Grains Peptide With Α-Glucosidase Inhibitory Activity,
2016
Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200240, China
Synthesis And Characterization Of Brewer’S Grains Peptide With Α-Glucosidase Inhibitory Activity, Fang Yuwen, Wu Jinhong, Wang Zhengwu, Gan Li, He Jiajun, Chen Shanshan, Ma Hongcheng, Shi Haiming
Food and Machinery
Brewer’s grains peptide SS-5(sequence: Ser-Pro-Asp-Arg-Ser) was synthesized by solid-phase synthesis with Fmoc protect group. Then the crude synthetic peptide was purified and desalted by HPLC, and as a result the purity was over 95%. The inhibitory activity of synthetic peptide SS-5 to α-glucosidase was detected, and the results showed that it was influenced by salt ionic concentration and the lower concentration presented higher inhibility. Furthermore, the interaction between synthetic peptide SS-5 and α-glucosidase was confirmed by circular dichroism spectrum(CD) and fluorescence quenching assays.. Therefore, a fast method of obtaining brewer’s grains peptide SS-5 with α-glucosidase inhibitory activity in quantity was …
Research On The Influence Of Impact Pose On The Discreteness Of Pistachio’S Impact Sound,
2016
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Research On The Influence Of Impact Pose On The Discreteness Of Pistachio’S Impact Sound, Wang Tao, Feng Tao, Zhong Chenyu
Food and Machinery
In order to know the influence of impacting pose on the sound discreteness of a single pistachio , the sounds of the closed and open pistachio during impacting were recorded, and the 100-times data for each type on the same condition were analyzed including the discreteness of spectrum and statistical parameter. The discreteness of spectrum was evaluated by the angular separation between each sample signal with its average and variation coefficient, ant that of statistical parameter was then assessed by its variation coefficient, represented by energy, entropy and zero-cross rate, respectively. Moreover, the variation coefficient of the parameter was defined …
Research And Realization On Bacon Detection On Embedded Handheld Terminal,
2016
Beijing Technology and Business University, School of Computer and Information Engineering, Beijing, 100048, China
Research And Realization On Bacon Detection On Embedded Handheld Terminal, Guo Peiyuan, Xu Pan, Dong Xiaodong, Xu Jingjing, Liu Yanfang
Food and Machinery
The handheld terminal bacon detection system based on Raspberry Pi was investigated and applicated in this paper. The computer vision and artificial olfactory were used to collect the bacon color characteristic value and Plaque as so as the concentration of volatile gases, respectively. Moreover the collected data were transfer to the host computer through the GPRS, and then the analyses were returned. Thus we realized the rapid and portable detection of the bacon freshness. Our experiments verified that the terminal could work with good detection accuracy and operability.
In Vivo Toxicity Assessment Of Aflatoxin B1-Contaminated Corn After Ozone Degradation,
2016
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan Univers
In Vivo Toxicity Assessment Of Aflatoxin B1-Contaminated Corn After Ozone Degradation, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yongfu, Yang Dan, Yu Xiaobin, Chen Zhengxing
Food and Machinery
Aflatoxin B1-contaminated corn (ACC) (83.0 μg/kg) was treated for 40 min at 90 mg/L ozone. And mice were used to assess the vivo toxicity of ozone treated ACC. Results indicated that compared with basal feedstuff, the mean weight of mice fed with ACC significantly decreased (P＜0.05). Whereas, the liver and kidney/body weight ratio increased significantly (P＜0.05). Alanine transaminase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP) in serum increased significantly (P＜0.05). The total protein (TP), albumin (ALB), and globulin (GLB) content significantly decreased (P＜0.05). When mice were fed with the ozone-treated ACC, no significant differences were observed in the mice …
Anti-Bacterial Effects On Helicobacter Pylori Of Aqueous Extracts From Bitter Melon And Its Ptimum Extraction Process,
2016
College of Food and Drug, Anhui Science and Technology University, Fengyang, Anhui 233100, China; The Ministry of Agriculture Key Laboratory of Microbial Organic Fertilizer, Bengbu, Anhui 233030, China
Anti-Bacterial Effects On Helicobacter Pylori Of Aqueous Extracts From Bitter Melon And Its Ptimum Extraction Process, Zhang Xiaolin, Wu Yanxiang, Lu Fan, He Peipei
Food and Machinery
In order to study the anti-Helicobacter pylori activities of aqueous extracts from bitter melon， the extraction processes were optimized by orthogonal array design with respect to inhibitory zone size of bacteria using paper disc diffusion method. The minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and bactericidal kinetics on aqueous extracts of bitter melon were further investigated. The results showed that the best anti-Helicobacter pylori effects of aqueous extracts from bitter melon were the water extraction condition with the temperature at 80 ℃，the ratio of material to liquid at 1∶50， for 1.5 h. Its MIC and MBC against Helicobacter pylori …
Moderate Refine And Oxidative Stability Of Cold-Pressed Carya Hunanensis Cheng Et R. H. Chang Oil,
2016
Changsha University of Science and Technology, Changsha, Hunan 410114, China
Moderate Refine And Oxidative Stability Of Cold-Pressed Carya Hunanensis Cheng Et R. H. Chang Oil, Miao Miao, Wang Xiali, Li Yuchun, Yi Cuiping, Shi Xiulan, Liu Ruixing
Food and Machinery
Moderate refining and antioxidant adding on the qualities of cold squeezing Carya kernel oil was studied. Results showed that the the acid value of cold squeezing Carya kernel oil was a little higher and appeared to be a darker shade of yellow than national standards. Subsequently, the qualified oil could be obtained after deacidification and decoloration, with the acid value lower than 3.0 mg KOH/g and yellowness 30. The storage time of the studied oil was 448 days with 0.02% phytic acid added, and the volume of unsaturated fatty acid was found up to 86.74%.
