Research Progress On Determination Of Total Polyphenols In Grape And Wine,
2016
School of Agriculture, Ningxia Univercity, Yinchuan, Ningxia 750021, China
Research Progress On Determination Of Total Polyphenols In Grape And Wine, Niu Xue, Zhang Junxiang, Xu Guoqian
Food and Machinery
Phenols are the main components of wine and important, and are the major function substance on health care. Thus, accurate determination of total content of phenolic compounds in wines has important effect on health care and wine quality judgment. The paper summarizes potassium permanganate method, Folin-Ciocalteu, Prussian Blue assay, vanillin-hydrochloric acid (sulfuric acid), high performance liquid chromatography, and protein precipitation assays, and compares and analyze advantages and disadvantages of above methods to provide a reference for the research of ways in screening and optimizing detection of total phenols contents of wines.
Infrared Heating Technology And Its Application In Food Sterilization,
2016
Sichuan Institute of Information Technology, Guangyuan, Sichuang 628000, China
Infrared Heating Technology And Its Application In Food Sterilization, Wen Jiaxiong
Food and Machinery
Infrared heating technology has been widely used in the food industry, which has a very important significance for food sterilization, improve quality and improve the health of food. Meanwhile introduces the working principle of infrared heating technology, the characteristic as well as the influence on the main components of food, and summarizes the application of infrared heating technology in food industry, with examples, of infrared heating technology in food sterilization and other areas of application and research progress of the analysis.
Advances On Methods To Control Fungal Diseases Of Alternaria Spp In Postharvest,
2016
College of Food Sience and Pharmacy, Xinjiang Agricultual University, Urumqi, Xinjiang 830052, China
Advances On Methods To Control Fungal Diseases Of Alternaria Spp In Postharvest, Huang Wei, Feng Zuoshan, Bai Yujia, Zhang Peiling, Zheng Feng
Food and Machinery
Alternaria Spp is a fungi, which can cause a variety of postharvest fruit to disease and the serious loss in every year, so prevention and control of postharvest fruit diseases by Alternaria is particularly important and urgent for now. This article will especially introduce research on method against postharvest fruits Alternaria fungi disease including control at preharvest and post harvest of physical, chemical and biological methods, as well as their mutual combination in domestic and aboard. Then put forward that the combination of new and effective way should be taken to improve the control effect in the future, to enhance …
Use Of The Mitochondrial Control Region As A Potential Dna Mini-Barcoding Target For The Identification Of Canned Tuna Species,
2016
Chapman University
Use Of The Mitochondrial Control Region As A Potential Dna Mini-Barcoding Target For The Identification Of Canned Tuna Species, Jacquelyn K. Mitchell, Rosalee S. Hellberg
Food Science Faculty Articles and Research
In this study, a DNA mini-barcoding methodology was developed for the differentiation of species commonly found in canned tuna. Primers were designed to target a 236-base pair (bp) fragment of the mitochondrial control region (CR) and a 179-bp fragment of the first internal transcribed spacer region (ITS1). Phylogenetic analysis revealed the ability to differentiate 13 tuna species on the basis of the CR mini-barcode, except in a few cases of species introgression. Supplementary use of ITS1 allowed for differentiation of introgressed Atlantic bluefin tuna (Thunnus thynnus) and albacore tuna (Thunnus alalunga), while differentiation of introgressed Atlantic …
State, Problems And Ways Of China's Tourism Food Safety Supervision Mechanism,
2016
Institute of Public Administration of Central South University, Changsha, Hunan 410083, China; Business Institute of Hunan First Normal University, Changsha, Hunan 410205, China
State, Problems And Ways Of China's Tourism Food Safety Supervision Mechanism, Tan Ye
Food and Machinery
The development of China’s tourism food safety supervision mechanism nowadays presented some new characteristics: the supervision system gradually being perfect, co-operating with tourism and tourism product development and being more open. By analyzing related policy and cases, tourism food safety supervision mechanism also comes up some problems: unclear function, un-perfect legislation, poor safety education, industry self-regulation and social supervision. As a consequence, suggest constructing a comprehensive supervision system, improving laws and regulations construction and strengthening safety education to regulate their relationship, behaviors of food management, improve the level of supervision, deepen the strategy ‘rule of law’, promote steady development of …
Advances Of Isolation And Purification Methods In Cereal Protein,
2016
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Advances Of Isolation And Purification Methods In Cereal Protein, Tang Wenjuan, Zhao Hongqing, Xu Zhou, Wen Li, Cheng Yunhui
Food and Machinery
Cereal protein has been extremely difficult to purify and characterize owing to their heterogeneity, poor solubility and tendency to polymerize. In order to have a full understanding of structure and function in cereal protein, to realize the separation and purification of grain protein, the composition and characteristics of cereal proteins were introduced briefly, introduced the research progress comprehensive recitation on principle and model of the grain protein purification domestic and overseas in recent years. The future research prospects of cereal proteins were put forward as well.
Research Progress Of Electrical Properties In Detection Of Food Materials Based On Parallel-Plate Measurements,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress Of Electrical Properties In Detection Of Food Materials Based On Parallel-Plate Measurements, Yang Na, Jin Yamei, Wu Haixiong, Ma Qian, Jin Zhengyu, Xu Xueming
Food and Machinery
The parallel-plate electrode technique is widely used to evaluate physico-chemical properties of agricultural products because of its high precision, convenience and non-destructiveness. Electrical parameters, such as impedance Z, equivalent capacitance C, admittance Y, quality factors Q, phase angle θ and dielectric constant ε that are detected by this parallel-plate electrode technique can be used to evaluate a food material’s physico-chemical properties, physiological status and quality. Various factors can affect these electrical parameters. Some examples include the environmental factors of temperature and pressure; the measuring conditions of voltage and frequency; and the internal factors of water content, salt content, ripeness, freshness …
Research Progress On Extraction Technology Of Camellia Oil,
2016
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Pharmaceutical and Life Sciences, Jiujiang University, Jiujiang, Jiangxi 332000, China
Research Progress On Extraction Technology Of Camellia Oil, Yang Jianyuan, Chen Fang, Song Liwen, Hu Rong, Deng Zeyuan
Food and Machinery
Camellia oil is one of the four major woody vegetable oils in the world, which play important roles in prevent cardiovascular disease, anti-tumor, antibiosis, anti-inflammatory, hepatoprotection, antioxidant and immunomodulatory. With the rapid development of Camellia oleifera Abel plantation, an efficient camellia oil processing technology must be further improving. The latest research and application of extraction technology of camellia oil by press, solvent extraction, supercritical fluid extraction, aqueous extraction, aqueous enzymatic extraction, and their advantage and disadvantage was introduced in this article, which provided a reference for research a promising extraction technology of camellia oil due to nutrition, safety and economy.
Research Progress In Physiological Health Functions Of Soybean Bioactive Peptides,
2016
College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
Research Progress In Physiological Health Functions Of Soybean Bioactive Peptides, Wang Libo, Chen Fusheng
Food and Machinery
Soybean bioactive peptides, which is prepared from soy protein by hydrolysis and purification, is one kind of mixture of small molecular peptides, which composed of 3 to 6 amino acids and have excellent bioactivity. The physiological health functions of soybean bioactive peptides in antihypertensive, antioxidant, anticancer and hypolipidemic were also described. It provided a reference for the further study of soybean bioactive peptides as functional food additives.
Research Progress Of Chitosan And Its Derivatives On Removal Of Heavy Metals From Shellfish,
2016
College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
Research Progress Of Chitosan And Its Derivatives On Removal Of Heavy Metals From Shellfish, Li Ziqi, Meng Qian, Sun Fengqing, Wang Yingwen, Ding Meiyu, Qiu Yongmei, Xie Wancui
Food and Machinery
Recently, the problem of heavy metal pollution has attracted many attentions in global scale. The problem of heavy metal contamination in fresh and processing shellfish products is urgently to be solved due to their strong ability of heavy metal enrichment. As the only existing natural alkaline polysaccharide, chitosan has strong ability of heavy metal chelating. In this paper, the molecular structure characteristics and adsorbent mechanism of chitosan in absorbing and removing heavy metals are analyzed. The importance of biological adsorbent on the removal of heavy metals was discussed in this paper. It was investigated of chitosan on heavy metals removal …
Studies On Purification And Properties Of Peroxidase In Lotus Sprout,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Studies On Purification And Properties Of Peroxidase In Lotus Sprout, Deng Bo, Deng Fangming
Food and Machinery
Study on peroxidase (POD) extraction and purification technology of lotus sprout, as well as temperature, pH value and part of the chemical's impact on POD enzyme activity. Peroxidase from the lotus root was purified using ammonium sulfate precipitation, DEAE-52 and G-75 column chromatography, SDS-PAGE analysis showed that the purified POD had a single polypeptide with a molecular weight is about 42 kD, the final purification fold and protein yield were 32.68 and 2.11%,respectively. The POD of the optimum temperature and pH were 40 ℃ and 5.0. At a temperature higher than 80 ℃and pH value of less than 2.0 and …
A Performance Study Of Multilevel Physical Field On Pulsed Electric Fields,
2016
Key Laboratory of Advanced Process Control for Light Industry Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China
A Performance Study Of Multilevel Physical Field On Pulsed Electric Fields, Yan Wenxu, Zhang Shanshan, Gong Qun
Food and Machinery
Pulsed electric field sterilization technology is one of the main concerned non-thermal sterilization technologies. One of its key components is treatment chamber, when the food material went the treatment chamber, in a very short period of time microorganisms endured strong electric field force, the cell structure was destructed, so the cell died. The electric field strength and the temperature distribution in the treatment chamber is the main factor of affecting the system bactericidal effect and food quality, the numerical simulation of the uid dynamics coupled with the electric and thermal eld inside the treatment chamber can provide detailed analysis. The …
Effects Of Different Methods On Determination Of Hyaluronic Acid In Fermentation Media,
2016
Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
Effects Of Different Methods On Determination Of Hyaluronic Acid In Fermentation Media, Zhao Xingxiu, He Yiguo, Zou Wei, Zhang Jing, Zhao Changqing
Food and Machinery
According to the change of the hyaluric acid (HA) during fermentation process, the fermentation medium was diluted with different multiples. The hyaluric acid in the diluted fermentation medium was determined by different methods. The result showed that, the measurement of the Bitter-Muir way, the CTAB turbidity way and the CTAB way were influenced by the fermentation medium, in which the CTAB turbidity method was influenced significantly. Then the data were adjusted according to the influence, and the adjusted data could more really respond to the HA production.
Optimization Design On Dynamic Load Sharing Property Of Planetary Gear Reducer,
2016
College of Mechanical Engineering, Anhui Science & Technology University, Chuzhou, Anhui 233100, China
Optimization Design On Dynamic Load Sharing Property Of Planetary Gear Reducer, Wang Juan, Li Tongjie, Yao Zhihua, Yi Kechuan
Food and Machinery
Dynamic load sharing property optimization of a 2K-H planetary gear reducer is carried out based on genetic algorithm and the bending torsional coupling model of the planetary gear train. Some design parameters which have significant influence on the load sharing property of the reducer are chosen by using the method of numerical calculation about the dynamic response. According to principle that parameter is easy to modify in actually engineering project, clearance of the external and internal gear pairs are selected as design variables from the above chosen parameters. According to the clearance region of a gear pair in actually engineering …
Sublimation Drying Coefficient And Expand Study Of Sublimation Forecasting Model During Freezing Drying Of Cooked Beef Slice,
2016
School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Sublimation Drying Coefficient And Expand Study Of Sublimation Forecasting Model During Freezing Drying Of Cooked Beef Slice, Kong Lingyuan, Li Yalei, Luo Ruiming
Food and Machinery
The relationship are discussed, between the sublimation drying coefficient and the mode of pre freezing, pre-freezing temperature, material thickness, heating temperature, pressure of drying chamber. Tests were performed using single factor test method. The sublimation drying coefficient of materials was measured with different thickness and pressure under heating temperature 80 ℃, using slow pre-freezing method in the temperature -30 ℃ on the premise that free water sublimation entirely. The results were fitting by software Origin 9.0 and established sublimation drying coefficient query database using VB language. Therefore, the sublimation drying coefficient database of cooked beef slice was set up on …
Quality Changes Of Corn Oil During Frying Dough Sticks,
2016
School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
Quality Changes Of Corn Oil During Frying Dough Sticks, Ma Yuting, Hou Lixia, Liu Yulan, Wang Yingying
Food and Machinery
The continuous frying experiment was proceeded at the frying temperature of 190 ℃for 32 h by using coil oil to fry dough sticks. The quality indexes of coil oil sample were monitored for each two hours, and the quality changes of coil oil during frying dough sticks were studied. The study found that after continuous frying for 32 h, the colour (OD448 nm) increased from 0.028 to 0.673, the acid value of coil oil in creased from 0.33 to 2.40 mg KOH/g, the carbonyl value increased from 7.78 meq/kg to 94.70 meq/kg, and the total polar components increased …
Effect Of Se-Enriched Germination On Functional Properties Of Soybean Protein Isolates,
2016
College of Food Science and Engineering, Nanjing, Jiangsu 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing Uni
Effect Of Se-Enriched Germination On Functional Properties Of Soybean Protein Isolates, Hu Dandan, Wang Suya, Yang Xiaoya, Zhang Miaomiao, Cao Yuhua
Food and Machinery
Effect of Se-enriched germination was studied, on functional properties of soybean protein isolate (SPI). After inversed 6 h in 10 mg/L Na2SeO3 solution, soybean was germinated 96 h at optimal conditions. SPI from germinated soybean was prepared by alkaline extraction and acid precipitation method. The results showed that the change trend on solubility, water binding capacity, foaming property, and emulsifying property of SPI were similar, these properties value increased firstly and then decreased. SPI separated from sprouting 24～60 h soybean showed better solubility, emulsifying and foaming properties. The best functional property of SPI was determined when soybean …
Flour Products Of Aluminum Pollution Condition And Application Of Spectrophotometry Technology,
2016
Maoming Polytechnic, Maoming, Guangdong 525000, China
Flour Products Of Aluminum Pollution Condition And Application Of Spectrophotometry Technology, Zhang Rongxin
Food and Machinery
To understand the aluminum content of several common flour foods on the market, search the influence aluminum pollution causes, prevention policies for relevant departments and residents provides the basis for reasonable diet. A random sample of a central city in the major supermarkets, bakeries, restaurants do flour products, snacks and other food testing aluminum pollution. By comparison with relevant test and analysis; Circulate on the current social flour products, biscuits and instant noodles food aluminum content meet the national standard requirements, pastry food have a 50% overweight, Fried foods are all meet the requirements of national standards, the phenomenon of …
Identification Of Contamination Microbes Separated From Finished Deterioration Sauce And Analysis Of Deterioration Reason,
2016
College of Chemical & Biological engineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
Identification Of Contamination Microbes Separated From Finished Deterioration Sauce And Analysis Of Deterioration Reason, Jiang Xuewei, Zhou Shangting, Ye Jing, Xu Yiqi, Chen Sheng, Wu Can
Food and Machinery
The sterilization effect of soy sauce under different conditions were studied, the optimal parameter is 130 ℃ maintained 15 s. Tracking and analyzing the degree of pollution with each process of sterilization- filling and diatomite, the result showed that the aerobic and anaerobic viable count of the sterilized sauce reached its peak after adding the diatomite in the frame filtering process, the total number of bacteria are 4.9×103 CFU/mL and 3.1×103 CFU/mL respectively, the diatomite is the contamination source and the filtration process is the main contamination point. Separation of contamination microbes in diatomite and finished deterioration sauce, …
Study On Stability And Antibacterial Activity Of Galangal Extracts,
2016
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, Guangdong 524088, China; Key Laboratory of Advanced Processing
Study On Stability And Antibacterial Activity Of Galangal Extracts, Li Zhongmei, Huang He
Food and Machinery
The broad-spectrum antimicrobial, extract minimum inhibitory concentration (MIC), bactericidal concentration (MBC) of the galangal extract were studied by Oxford cup method and double dilution method. This paper compared the minimum inhibitory concentration of the galangal extract with common food preservative sodium potassium sorbate’s, benzoic’s, meanwhile, the stability of galangal extract was studied through effects of light, temperature, pH, salt, sugar concentration. The results indicated that: the order of extracts antibacterial activity was as Staphylococcus aureus > Bacillus cereus > parahaemolyticus > Bacillus thuringiensis > B. Subtilis > Salmonella > Shewanella > E. coli. The Bacillus cereus MIC was 0.012 5 mg/mL, Staphylococcus aureus MIC was 0.098 mg/mL, …
