Study On Optimal Carbon Sources Of Komagataeibacter Spp. For Bacterial Cellulose Synthesis,
2016
College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China
Study On Optimal Carbon Sources Of Komagataeibacter Spp. For Bacterial Cellulose Synthesis, Chen Huamei, Li Congfa, Bi Jicai, Zhang Cui, Hu Qisong, Wang Yanmei, Liu Sixin
Food and Machinery
In order to reveal the preference and adaptability of different cellulose-producing species for the carbon source, the influences of carbon sources on Komagataeibacter spp. (K. nataicola, K. hansenii and K. europaeus) for growth, metabolism and BC synthesis were studied. The main results were as follows: the BC production was the largest by K. europaeus with fructose as the carbon source, while K. nataicola and K. hansenii with glucose as the carbon source. In addition, the results showed that the ability to synthesize BC by different species was not consistent with the cell biomass, gluconic acid and carbon source consumption, and …
Factors Influencing Casing Effects Of Cut Strip In Thin-Layer Materials Double Injection Feeding Machine,
2016
Technology Center, China tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
Factors Influencing Casing Effects Of Cut Strip In Thin-Layer Materials Double Injection Feeding Machine, Song Weimin, Li Shufang, Fan Lei, Li Hongtao, Wei Jiaxin
Food and Machinery
To verify the influence of thin-layer materials double injection feeding machine on cut strip casing, with compressed air as the ejector dielectric charging, variation coefficient and effective utilization rate the casing effects of cut strips were examined by using 1, 2- propylene glycol as markers on the feeding machine in terms of HT steam pressure, diluted belt speed. solid-liquid ejector pressure and discharge belt motor frequency. Under laboratory conditions, the results showed that ① by means of thin tobacco double injection feeder to feed, the utilization efficiency can up to 95% and the coefficient of variation is about 6%; ② …
Design Road Of Food Packaging Guided By Interactive Concept,
2016
School of Art and Design, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Design Road Of Food Packaging Guided By Interactive Concept, Lin Haiyan
Food and Machinery
Analyzed the current situation where food packaging in China tends to only visualization or only formalization seriously. Then, the interactive concept is applied to the origin and historical background of food packaging design, which demonstrates that the interactive concept promotes the creation and the development tendency to intelligent interaction of food packaging design. Further proves that the road to survive and develop of future food packaging is the people-oriented design focusing on user experiences guided by the interactive concept.
Effects Of Packing Ways On Logistics Preservation Quality Of Broccoli,
2016
College of Food Science, Southwest University, Chongqing 400715, China; Mimnistry of Agriculture, Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China; Laboratory of Quality & Safety Risk Assessment for Argo-products on
Effects Of Packing Ways On Logistics Preservation Quality Of Broccoli, Yan Kaiya, He Yezi, Zhang Min
Food and Machinery
In order to reduce use level of coolant, effects of the coordination of coolant with ordinary polyethylene (polyethylene, PE) packing bag or micro-perforated PE packing bag on logistics preservation quality of broccoli were studied. Results revealed that regarding preservation quality of broccoli, foam boxes with 4 bags of coolant is better than that without coolant, while foam boxes coordinated of 2 bags of coolant and PE packing bag does better than that with 4 bags of coolant. Broccoli packed with 2 bags of coolant and micro-perforated packing bag has the highest quality among them. The results show that coordination of …
Effects Of Different Solvents On Extraction Of Phenolics From Oil-Tea Meal Under Hot Reflux And Ultrasonic Assistances,
2016
Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Changsha, Hunan 410004, China
Effects Of Different Solvents On Extraction Of Phenolics From Oil-Tea Meal Under Hot Reflux And Ultrasonic Assistances, Chen Peiyun, Zhong Haiyan
Food and Machinery
The effects of methanol, ethanol and acetone was investigated, on the extraction of phenolic contents and antioxidant activity from oil-tea meal under hot reflux and ultrasonic assistances. Under hot reflux and ultrasonic assistances, phenolic contents of acetone extracts were 1 444 ± 2 and 1 623 ± 1 mg GAE / 100 g (DW), respectively. that were significantly higher (P＜0.05) than the corresponding methanol and ethanol extracts. Phenolic compounds, including catechin, epicatechin, rutin and quercetin were determinate by HPLC in these extracts. Under hot reflux and ultrasonic assistances, the ORAC values of acetone extracts were 358.4 ± 16.9 and 370.6 …
Reducing The Potential For Acrylamide Formation In Wheat Products,
2016
University of Nebraska-Lincoln
Reducing The Potential For Acrylamide Formation In Wheat Products, Amy Hauver, P. Stephen Baenziger, Mary J. Guttieri
UCARE: Research Products
Acrylamide, a chemical formed from free asparagine and reducing sugars during high-temperature cooking via the Maillard reaction (i.e. frying or baking) of high starch foods is deemed ‘probably carcinogenic to humans’ based on its affect in mice. In April of 2002, a group of Swedish researchers reported findings that presented evidence that heat-treated, starch-rich foods contained high levels of acrylamide, later linking the production of acrylamide to the Maillard reaction. A number of other studies have been done to link dietary intake of acrylamide to human cancers and other health effects, although many have had inconclusive results. Nevertheless, the World …
Toxicological Evaluation On Safety Of Hemp Seed Oil,
2016
College of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510640, China
Toxicological Evaluation On Safety Of Hemp Seed Oil, Wei Yueyuan, Li Li
Food and Machinery
The acute toxicity test, genotoxicity and subchronic oral toxicity of hemp seed oil were investigated. Results indicated that LD50 from the acute toxicity test of mouse was higher than 40 mL/kg. The negative results were showed in Ames test, micronucleus test of bone marrow and sperm abnormality test. No significant differences were found in body weight, food efficiency and blood endpoint values between testing groups and control group. Furthermore, the values of serum biochemical endpoints separately fell into the ranges of their normal specific concentrations. An absence of histological changes in rat organs was observed. It is concluded that …
Isolation, Identification And Biological Characteristics Of A Bacteriocin-Producing Lactic Acid Bacteria Strain Isolated From Fermented Soybean Processing Wastewater,
2016
Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; SoybeanProcessing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang, Hunan 422000, China
Isolation, Identification And Biological Characteristics Of A Bacteriocin-Producing Lactic Acid Bacteria Strain Isolated From Fermented Soybean Processing Wastewater, Yin Lebin, Zhang Chenfei, Sun Jing, Kong Xiaoting, Xia Qiuliang, Zhou Xinxing, Du Yan, Lai Han, Zhao Liangzhong
Food and Machinery
A bacteriocin-producing lactic acid bacteria strain designated as NLB-3 was isolated from natural fermentation broth of a soybean plant. By excluding the disturbances of organic acids and H2O2 to antibacterial activity of indicator bacteria, and after the fermentation broth protein stability analysis, the antibacterial substance was determined as bacteriocin. On the basis of the colonies, cells morphology, dissolved calcium circle, physiological and biochemical characteristics, strain NLB-3 was preliminary identified as Lactobacillus sp.. The biological characteristics of strain NLB-3 showed that, its optimum growth temperature was at 35 ℃, after 16 hours fermentation, the pH value reached 3.45 …
Analysis Of Fatty Acids Component And Distribution In Sn-2 In Oils From Different Camellia Spp.,
2016
School of Food Science and Engineering,Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Province Key Laboratory of Grain and Oil Processing and Quality Control, Changsha, Hunan 410004, China
Analysis Of Fatty Acids Component And Distribution In Sn-2 In Oils From Different Camellia Spp., Feng Na, Zhong Haiyan, Zhou Bo, Zhong Jinjing, Ma Li, Yu Jiao
Food and Machinery
The contents of fatty acids in nine different oils of Camellia spp.wereanalyzed by GC using methyl pentadecanoate as the internal standard. The triglycerides were specially hydrolyzed by the use of pancreatic lipase, 2-monoglyceride was isolated by thin-layer chromatography and then was analyzedby gas chromatography. The results showed that five kinds of fatty acids presented in tested samples of which were palmitic acid, stearic acid, oleic acid, linoleic aicd and linolenic acid. Contents of oleic acid and unsaturated fatty acids in Camellia chekiangoleosawere the highest with 82.79 and 84.77 g/100 g, respectively. The fatty acids in Sn-2 were mainly oleic acid …
Relevance Features Of Rice Protein And Its Components To Physical And Sensory Properties Of Cooked Rice,
2016
School of Agricultural and Food Science, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China; College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
Relevance Features Of Rice Protein And Its Components To Physical And Sensory Properties Of Cooked Rice, Wang Pengyue, Shen Qingxia, Lu Xinghua, Pang Linjiang, Chen Zhongxiu
Food and Machinery
Taking the rice both with similar amylose and different protein contents as the research materials, the relevant characteristics of rice protein and protein component (PC) to physical property and sensory quality were studied. The results showed that the crude protein content of cooked rice changed little, and each PC content decreased to different degrees, in which a substantial reduction in albumin, and globulin changes little. And the rice glutelin content have a significant positive correlation with the total contents of protein components (TCPC) of rice, reduced percentage of glutelin content and TCPC in cooked rice. Most cooked rice physical parameters …
Comparison Of Nutritional And Functional Components In 6 Kinds Of Naked Oat,
2016
Academy of State Administration of Grain, Beijing 100037, China; Tianjin University of Science and Technology, Tianjin 300222, China
Comparison Of Nutritional And Functional Components In 6 Kinds Of Naked Oat, Li Xiaorui, Liu Shan, Wang Shixia, Yao Yang, Ren Guixing, Qi Wentao
Food and Machinery
The components of basic nutritional、functional active and characteristic ingredients in six representative naked oats were detected and compared. The results showed that, the total starch had the highest variation coefficient of 8.21% among all the 6 selected samples, and the amplitude of variation ranged from 51.50% to 64.32%. The contents of slowly digestible and resistant starch of Ba-you 3 and Hua-zao 2 in total starch were relatively high. The variation coefficient of rude fat was 26.29%, ranged from 3.13% to 7.75%. The proportion of unsaturated fatty acids of Ding-you-8 in total fatty acid was 84.00%, which was the highest, and …
Pasting And Gel Properties Of Hulless Barley Starch,
2016
East China University of Science and Technology, Shanghai 200237, China
Pasting And Gel Properties Of Hulless Barley Starch, Lu Yuandi, Chang Yaning, Dai Wei, Nie Jiarui
Food and Machinery
The pasting properties of starch from hulless barley were analyzed and compared with those of starches from buckwheat and wheat. Effects of different media (sucrose, NaCl and pH) on pasting was studied. The texture and stability of gels were analyzed. Chemical composition, granule structure, relative crystallinity and transparency of the starches were investigated. The results indicated that highland barley starch (HBS) granule is large, flat oval with A type crystal pattern and crystallinity of 26.7%. The pasting stability was increased with the addition of NaCl and retrogradation had been suppressed greatly. While little effects of sucrose and pH (3～11) on …
Application Of Maillard Reaction To Improve The Quality Of Tobacco Sheets,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Application Of Maillard Reaction To Improve The Quality Of Tobacco Sheets, Zhang Peng, Yu Jingyang, Long Zhangde, Li Zhihua, Zhang Xiaoming
Food and Machinery
According to the principles，the influences of conditions of the maillard reaction, such as reaction time and ratios of exogenous amino acids to sugars, on the improving effects of tobacco sheets were evaluated. The results showed that when the initial pH being 7.0～8.0 and thermal reaction temperature of 70 ℃, the optimum conditions for maillard reaction of extracts were as follows: reaction time of 13h, and the ratios of exogenous amino acids to carbohydrates being Pro︰Gly︰Phe︰Cys︰peptides︰fructose as 13︰13︰13︰2︰0.3︰70. GC—MS was used to analyze the main flavor components of the reaction mixture, and the tobacco sheet samples were sensory evaluated by professionally …
Research On Texture Properties Of Low-Methoxyl Pectin Gel,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Research On Texture Properties Of Low-Methoxyl Pectin Gel, Hu Wenyue, Shan Yang, Li Gaoyang, Fu Fuhua, Li Qili
Food and Machinery
Taking low-methoxyl pectin and low-methoxyl amidated pectin as research objects, hardness and springiness as measurement index, this study aimed to investigate the effects of pectin concentration, sucrose concentration, calcium concentration and pH value on the texture properties of pectin gel. Through single factor experiment, it could be concluded that the texture properties of low-methoxyl amidated pectin gel was better than the ordinary low-methoxyl pectin. The orthogonal test showed that the optimum condition for low-methoxyl amidated pectin gel were as follows: concentration of pectin was 1.3 g/100 mL, concentration of sucrose was 20 g/100 mL, concentration of calcium was 35 mg/g …
Uptake And Distribution Of Pb And Cd By Hybrid Rice In Soils,
2016
School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Uptake And Distribution Of Pb And Cd By Hybrid Rice In Soils, Wang Jingyun, L Ijuan
Food and Machinery
In Jingxing village, Changsha city, soil samples and their respective hybrid rice samples were collected. Based on the content of Pb and Cd in the soils and hybrid rice, whether put in lime before heading had an effect on the accumulation and distribution of Pb and Cd was analyzed. The results showed that, in the common red soil, 94.20% of Pb was distributed in root, only 54.00% of Cd was distributed in root. In red soil with lime, the total distribution of Pb and Cd in root, stem and leaf were increased 2.20% and 17.20%, but the distribution decreased by …
Preparation And Modification Of Magnetic Nanobeads With Promised Biological Applications,
2016
College of Chemical and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
Preparation And Modification Of Magnetic Nanobeads With Promised Biological Applications, Hu Qiongcan, Ning Jingheng, Liu Zhenguo, Zhang Weifeng, Liu Long, Wang Jianhui
Food and Machinery
Magnetic nanobeads are more and more widely used in the fields of biology and medicine. However, there are still some shortcomings about the magnetic nanobeads such as nonuniform size, poor dispersity, weak magnetism and low functionalization degree after modification. This study was focused on how to acquire magnetic nanobeads by overcoming these drawbacks. Firstly, a highly magnetic nucleus with homogenous sizes, Fe3O4, was prepared. Then, it was successively modified by tetraethoxysilane and 3-aminopropyltriethoxysilane, giving functionalized magnetic nanobeads Fe3O4@SiO2 or Fe3O4@SiO2—NH2, respectively. The influence …
Assessment On Joint Toxicity Of Heavy Metals In Agricultural Products Based On Luminescent Bacteria Method,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
Assessment On Joint Toxicity Of Heavy Metals In Agricultural Products Based On Luminescent Bacteria Method, Liu Xia, He Zao, Hu Yuxin, Zheng Shu, Luo Fang
Food and Machinery
Toxic of Pb2+, Cd2+, Hg2+, Pb2++Cd2+, Cd2++Hg2+, Pb2++Hg2+ and Pb2++Cd2++Hg2+ were investigated using luminescent bacteria test. The joint toxicities of heavy metals mixtures were assessed by toxic unit method and additive index method. Results showed that the joint toxicity of Pb2+ with Cd2+ was synergetic in action while the joint toxicities of Cd2+with Hg2+, Pb2+ with Hg2+, and Pb2+ with Cd2+, Hg2+were antagonistic.
Determination Of Streptomycin Residue By In Tomatoes By Synchronous Fluorescence Of Cdte Quantum Dots,
2016
College of Science, Liaoning Technical University, Fuxin 123000, China
Determination Of Streptomycin Residue By In Tomatoes By Synchronous Fluorescence Of Cdte Quantum Dots, Mao Yongqiang, Hu Meina, Li Na, Zhang Dan, Mao Jing
Food and Machinery
Thioglycolic acid capped CdTe quantum dots (QDs) was prepared via hydrothermal synthesis method. Based on the synchronous fluorescence enhancement of CdTe QDs in the presence of streptomycin, a synchronous fluorescence method for the determination of streptomycin residue was established. Influence factors including pH value of buffer solution, concentration of CdTe QDs and reaction time were investigated. The samples were extracted with methanol by ultrasonic processing, and were added into the solution which was composed of 1.0 mL of CdTe quantum dots (3.5×10-5 mol/L) and 1.0 mL of Tris—HCl buffer solution (pH=6.0). After standing for 10 min, the synchronous fluorescence …
On-Line Detection Of Sugar Content Of Nanshui Pears By Vis/Nir Spectroscopy And Variable Selection Methods,
2016
Jiangsu Kaiyi Intelligent Technology Co., Ltd., Wuxi, Jiangsu 214174, China
On-Line Detection Of Sugar Content Of Nanshui Pears By Vis/Nir Spectroscopy And Variable Selection Methods, Sun Tong, Jiang Shuiquan
Food and Machinery
Sugar content (SC) is one of the important internal qualities of Nanshui pears. In this research, Visible/near infrared (Vis/NIR) spectroscopy was used to detect SC of Nanshui pears on-line. Transmission speed of Nanshui pears was 0.3 m/s, and USB4000 spectrometer was used to acquire the spectra of Nanshui pear samples in the wavelength range of 470～1 150 nm. Then three variable selection methods were used to select sensitive wavelength variables, and partial least squares (PLS) was used to develop calibration models of SC for Nanshui pears, also performance of calibration models was compared. The results indicate that Vis/NIR spectroscopy combined …
Determination Of Sugars And Polyols In Domestic And Imported Cigarette Brands With High Performance Liquid Chromatography,
2016
Research and Development Centre, China Tobacco Jiangxi Industrial Co., LTD., Nanchang, Jiangxi 330096, China
Determination Of Sugars And Polyols In Domestic And Imported Cigarette Brands With High Performance Liquid Chromatography, Guo Lei, Su Jiakun, Luo Juanmin, Xu Da, Shao Dengyin, Song Shiqing, Fan Linghui, Lu Huijun
Food and Machinery
High performance liquid hromatography (HPLC) was developed to detect fructose, glucose, maltose, sucrose, glycerol, propylene glycol and sorbitol in tobacco. Samples were separated in Hi-Plex Ca cation ion exchange column with ultra pure water as mobile phase, refractive index detector as detector, and injection volume 15 μL, velocity of 0.4 mL/min, column temperature 80 ℃. The results show that the recoveries of sugars and polyols ranged from 97% to 108% with RSD of 0.89%～1.39% in the limit of detection of 1.5～2.0 mg/L. Meanwhile. Thirteen domestic and imported cigarette brands were analyzed by using this method. Results indicate that the propylene …
