Influence Of Perilla Leaf Superfine Powders On Dough Properties And Bread Quality,
2016
Branch of Food Engineering, Jilin Business and Technology College, Changchun, Jilin 130062, China;Jilin Province Key Laboratory of Grain and Oil Processing, Jilin Business and Technology College, Changchun, Jilin 130062, China
Influence Of Perilla Leaf Superfine Powders On Dough Properties And Bread Quality, Tian Haijuan, Zhu Zhu, Zhang Chuanzhi, Yu Zishuai
Food and Machinery
Perilla leaf superfine powder were added to the dough, then produced bread, using Brabender farinograph and Brabender stretcher measuring the dough properties, and then determinated the fermentation characteristics, sensory quality, water retention, aging degree and specific volume of bread contained with Perilla leaf superfine powder. The results showed that Perilla leaf superfine powder adding quantity 6%，the decline of bread dough`s Farinograph and tensile properties were not obvious, the quality of the sensory quality of bread was good, with high water retention, low aging degree, volume of good healthy food. When Perilla leaf superfine powder adding amount was 6%~8%, the Farinograph …
Optimization Of Chinese Chestnut Shelling Peeled Process Using Microwave-Baking Joint,
2016
College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan 610065, China
Optimization Of Chinese Chestnut Shelling Peeled Process Using Microwave-Baking Joint, He Rui, Jia Lirong, Wang Jiaxing, Gao Hong
Food and Machinery
Microwave-baking process was used to improve chestnut shelling peeled rate. Response surface methodology was employed to analyze the impact of microwave time, baking time and baking temperature on Chestnut shelling and to optimize the shelling rate and color index L* value. The results indicated that the impact of microwave time on the rate of shelling is greater than the baking time and the baking temperature. The microwave time was extremely significant to L* value. When the microwave time was 123 s, the baking temperature was 171 ℃ and the baking time was 128 s, the shelling rate could reach 97.96%, …
Optimization On Pre-Cooked Processes For Kidney Bean,
2016
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
Optimization On Pre-Cooked Processes For Kidney Bean, Wang Ting, Yu Lei, Li Shuaifei, Liu Jianan, Wang Weixu
Food and Machinery
The constant temperature soaking, low pressure cooking and air drying were used to pre-cook the kidney beans in order to make the kidney beans get maturity simultaneously when cooked with rice. The temperature of constant temperature soaking, the pressure and the time of low pressure cooking was taken as the independent variable, and gelatinization degree was taken as the response value to get the optimal process condition through the experiments. The results showed that the optimum processing conditions for kidney beans were as followed: soaking temperature 50 ℃, cooking pressure 50 kPa, the time of low pressure cooking 5 min. …
Antitumor And Antiangiogenic Effects Of Flavonoids,
2016
College of Materials Science and Engineering of Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Antitumor And Antiangiogenic Effects Of Flavonoids, Li Xiangzhou, Luan Fangfei, Zhang Sheng, Huang Dan
Food and Machinery
Flavonoids drugs are effective, natural, and their toxic and side effect are relatively mild. Otherwise, they have many kinds of biological effects such as anti-inflammatory, anti-bacterial, reducing blood fat, anti-aging and so on.The treatment of malignant tumor is difficult to conquer in the medical community. The majority of clinical antitumor drugs have side effects. This paper elaborated the research progress of anti-tumor and anti-angiogenesis of plant flavonoids from the cellular level, molecular level and animal models level, which can provide a reference for further development and utilization of flavonoids in antitumor and anti-angiogenesis.
Research Process On Scale-Up Factors And Methods Of Self-Inducing Bioreactor,
2016
College of Life Science and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China
Research Process On Scale-Up Factors And Methods Of Self-Inducing Bioreactor, Jiang Kaiwei, Luo Haiyan, Dou Bingran, Hong Housheng
Food and Machinery
Gas-inducing reactor is a sort of gas-liquid reactor operated easily and has been widely applied in many chemical industries, environmental engineering and biotechnological engineering for its predominant mass transfer performance and the low power consumption and cost due to the absent of external compressor. In the gas-inducing reactor involving gas-liquid two-phase flow system, the mixing, mass transfer and heat transfer processes are very complicated. Many problems need to be solved in theory. The critical impeller speed for the onset of gas induction，rate of gas induction，power consumption，gas holdup and mass-transfer coefficient of the self-inducing reactor are discussed, and research process on …
Research Progress Of Difference Between Electronic Tongue And Real Taste Evaluation,
2016
Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Research Progress Of Difference Between Electronic Tongue And Real Taste Evaluation, Wang Xingya, Pang Guangchang, Li Yang
Food and Machinery
Electronic tongue is a new analysis and detection equipment to study liquid sample information, in recent years, which has been more widely used in food industry. This paper introduces the basic principles of electronic tongue technology, similarities and differences with real evaluation methods of taste, status of equipment and its application in the food field, in order to propose new ideas for the development of electronic tongue equipment.
Progress Of Infrared Drying Technology Applied In Processing Of Fruits And Vegetables And Grain,
2016
School Agricultural and Food Engineering, Shandong University of Technology, Zibo, Shandong 255091, China
Progress Of Infrared Drying Technology Applied In Processing Of Fruits And Vegetables And Grain, Wei Zhongcai, Sun Chuanzhu, Zhang Lili, Su Guoliang, Shi Dongyue
Food and Machinery
Infrared radiation drying technology has been paid more attention widely with many advantages such as high efficiency, environmental protection. Progress of home and abroad infrared radiation drying technology application research and test of fruits, vegetables and grain were elaborated and summarized, and some existing problems of infrared drying were also analyzed. The integration of infrared drying and other emerging drying technology was come up with to improve the quality of drying. Meanwhile, the main research direction of infrared radiation drying technology of the future application was also pointed out in the processing of fruits and vegetables and grain.
Dna Barcoding Reveals Mislabeling Of Game Meat Species On The U.S. Commercial Market,
2016
Chapman University
Dna Barcoding Reveals Mislabeling Of Game Meat Species On The U.S. Commercial Market, Charles Quinto, Rebecca Tinoco, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Game meats represent a valuable specialty market in the United States that has high economic incentives associated with mislabeling. However, there is limited information on this topic. The purpose of this study was to conduct a market survey of game meats sold within the United States and identify instances of mislabeling using DNA barcoding. Products were also examined for the presence of threatened or endangered species. Fifty-four samples of whole-cut game meats were collected from online distributors in the United States and sequenced across a 658 base-pair region of the cytochrome c oxidase subunit I (COI) gene. The resulting DNA …
Analysis On Composition Of Organic Acids In Choerospondias Axillaris And Its Pastilles,
2015
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Analysis On Composition Of Organic Acids In Choerospondias Axillaris And Its Pastilles, Li Ti, Dai Taotao, Cheng Chao, Chen Jun, Wang Zhaojun, Liu Jiyan, Liu Chengmei, Liu Wei
Food and Machinery
This paper aims at analyzing the composition and content of organic acids in Choerospondias axillaris and its pastilles, and discussing the effect of pastilles processing on content of organic acids, to provide a reliable basis for further development of Choerospondias axillaris product. LC—MS was adopted to analyze the organic acids in Choerospondias axillaris, and established a reversed-phase HPLC technique for the quantitative and qualitative analysis of organic acids. The results showed that all samples presented a similar profile mainly composed of 7 organic acids, where citric acid and malic acid were the major ones. The content of organic acids in …
Analysis Of Amino Acid Composition And Nutritional Evaluation Of 22 Spirulina(Athrospira) Strains,
2015
The Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; Institute of Biotechnology and Food Science of Tianjin University of Commerce, Tianjin 300134, China
Analysis Of Amino Acid Composition And Nutritional Evaluation Of 22 Spirulina(Athrospira) Strains, Yan Chunyu, Wang Suying, Dong Shirui
Food and Machinery
No abstract provided.
Effect Of Blue/Red Light On Growth And Properties Of Red Yeast,
2015
Jiangxi University of Technology, Nanchang, Jiangxi 330022, China
Effect Of Blue/Red Light On Growth And Properties Of Red Yeast, Ma Dandan, Zhang Yanjie
Food and Machinery
In order to understand the effect of the light signal on the growth and development of yeast, the effects of red and blue light on the growth and yield of the growth of the yeast were studied. Results showed that the red culture could prompt the Rhodotorula glutinis biomass increased significantly, improve the content of protein and nucleic acid in Rhodotorula glutinis, improve Rhodotorula glutinis kind of carotene and ergosterol content. The red light can be considered to introduced into Rhodotorula glutinis industrialized production of carotene and ergot solid alcohol. The Blue ray in improving the Rhodotorula glutinis biomass was …
Changes On Sugar Profiles In Honey During Ripening,
2015
College of Food Science and Biotechnology, Zhejiang Gongshang University,Hangzhou,Zhejiang 310018, China; Food Safety Key Laboratory of Zhejiang Province,Hangzhou,Zhejiang 310018, China
Changes On Sugar Profiles In Honey During Ripening, Xu Xian, Gu Zhenyu
Food and Machinery
To find the rules on honey during ripening and obtain the special indicators, the physicochemical parameters and sugar profiles were studied. Moisture, soluble solids, pH, acidity, and conductivity were detected according to national standards. Sugar profiles of different storage time in hive, one day, two days, four days, six days and which was completely ripened were isolated and identified by HPLC—ELSD. Analysis of variance (ANOVA) showed that there were significant differences in honey of different storage time in hive; while the principal component analysis(PCA) showed that fructose, trehalose, glucose, maltulose, erlose were the major factors causing this difference. So the …
Acetaldehyde Analysis Of Beverage Plastic Bottle And Control Measures,
2015
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510640, China
Acetaldehyde Analysis Of Beverage Plastic Bottle And Control Measures, Ai Li, Chen Changsong
Food and Machinery
The method of gas chromatography was used on acetaldehyde detection, and the data was analyzed, from the PET raw material to plastic bottles. According to the practical control measures, it was proved that the impact of plastic bottle on human body is in a controllable state.
Application On Sea Cucumber Cooking EquipmentS Control Based On Bypass Adjustment,
2015
Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092, China
Application On Sea Cucumber Cooking EquipmentS Control Based On Bypass Adjustment, Ni Jin, Xu Wenqi, Shen Jian
Food and Machinery
Traditional sea cucumber cooking equipments temperature control was fixed value control, and there were a lot of problems such as poor regulating ability, large overshoot and control lag. In order to solving those problems, first of all, steam bypass adjusting system was designed for sea cucumber cooking equipment, in order to realizing cooking temperatures precise control. Secondly, the sea cucumber cooking equipment was converted to an equivalent heat transfer system, and then established its heat transfer computing model and solving strategy. Thirdly, the heat transfer computing model was embedded to control algorithm, temperature perturbation predicted by using heat transfer computing …
Weight-Reducing Effect Of Onion Peel Extracts On Obese Rats,
2015
Agricultural College, Yanbian University, Yanji, Jilin 133002, China
Weight-Reducing Effect Of Onion Peel Extracts On Obese Rats, Liu Haoming, Pan Yannan, Cui Taihua, Wei Dan, Liang Chengyun, Li Guanhao
Food and Machinery
Investigated the effects of onion peel extracts on weight reduction in obesity rats. The experiment adopted the nutritional obesity model, and selected the tea polyphenol (TP) as a positive control and fed with high-fat diet added 0.57% of tea polyphenol and 1.33% of onion peel extracts. Research studied the influence of onion peel extracts on body weights, Lee’s indexes, food intake and food utilization rate of the rats, and further evaluated weight-reducing capacity of onion peel extracts according to above parameters. The results showed that onion peel extracts could decrease the body weight significantly by restraining fat cell dilated and …
Nutritional Benefits Of European Plums (Prunus Domestica L.),
2015
Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
Nutritional Benefits Of European Plums (Prunus Domestica L.), Liu Zhibin, Feng Jiangduo, Zhang Wen, Ni Li
Food and Machinery
European plum (Prunus domestica L.) and its dried products, commonly known as prune, are widely consumed in Unite States, European countries and worldwide. European plum, which is rich in polyphenols and other phytochemicals, possesses high nutritional values. This review summarizes the findings of published studies which examine the nutritional benefits, including antioxidant activity, the protection effect on cardiovascular system, anti colon cancer activity, relieving constipation effect and bone health improvement effect of European plum.
Synthesis And Characterization Of Rice Husk Based Lignin-Bisphenol A Epoxy Resin,
2015
School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Synthesis And Characterization Of Rice Husk Based Lignin-Bisphenol A Epoxy Resin, Li Ying, Li Xin, Yu Zhike, Zhou Xueying, Ni Caihua, Shi Gang
Food and Machinery
Lignin was extracted using alkali distillation from rice husk, which is the food processing waste. As the structure of lignin and bisphenol A is similar, lignin modified bisphenol A epoxy resin could be prepared under alkali as catalyst by blending them. It can be concluded that when the lignin substitution rate was 20%, the epoxy value of the epoxy resin was 0.3, the weight-average molecular weight was 6 045, and the molecular weight distribution was relatively uniform.
Physical Properties Of Edible Composite Films Based On Chitosan And Whey Protein Isolate,
2015
State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China; R&D Center of Separation and Extraction Technology in Fermentation Industry, Shanghai 200237, China
Physical Properties Of Edible Composite Films Based On Chitosan And Whey Protein Isolate, Wang Yaosong, Zhao Liming, Wu Yanqing
Food and Machinery
The chitosan with different molecular weights (MW: 50 kDa, 250 kDa, 500 kDa and 1 000 kDa) were used to respectively combine whey proteins to form their composite films. It was expected that chitosan/whey proteins films endowed with versatile functionalities to meet practical requirement of food packaging applications. The equal volume of 3% (m/V) chitosan dissolved in 2% (m/V) acetic acid solutions and 12% (m/V) preheated (80 ℃ for 30 min) whey protein solutions was used to prepare resulting film-forming solutions after 2.4% (based on whey protein content, m/m) glycerol to make cast composite films. The functional propertied of the …
Drying Kinetics Of Pullulan-Based Film Forming Solutions,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
Drying Kinetics Of Pullulan-Based Film Forming Solutions, Zhou Yujia, Xiao Qian, Lu Xingchi, Deng Fangming
Food and Machinery
The drying kinetics of pullulan and pullulan-PEG film forming solutions were investigated. The results were as followed: the drying curves of pullulan-based films were divided into three stages: the rising rate, the falling rate, and the constant rate period; four mathematical models were fitted to the experimental data; among the drying models considered, the Wang and singh model was found to satisfactorily describe the drying kinetics of pullulan solutions. However, Modified Page equation-II model was found to satisfactorily describe the drying kinetics of pullulan-PEG solutions. As the drying temperature increased from 40 ℃ to 70 ℃, the effective moisture diffusion …
Analysis Of Amino Acids Composition And Nutritional Value Evaluation Of Dried Osmund,
2015
School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Analysis Of Amino Acids Composition And Nutritional Value Evaluation Of Dried Osmund, Li Xueying, Lu Ning, Zhang Jing, Xu Hui, Guo Bingzheng
Food and Machinery
To systematically analyze and evaluate amino acids of dried osmund, 17 kinds of amino acids were derivatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and then were analyzed by ultra performance liquid chromatography. L-tryptophan was quantitatively analyzed by ultraviolet spectrophotometric. Nutritional value evaluation of dried osmund protein was synthetically studied by methods of ratio coefficient of amino acid and fuzzy discernment. The results showed that the sample had 18 kinds of amino acids. The content of the total amino acids was up to 697.93 mg/g protein.The proportion of essential amino acids in total amino acids was 0.45, and the proportion of essential amino acids …
