Effects Of Pretreatment On Aroma Components Of Guzhang Maojian Tea,
2015
Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie, Hunan 427000, China; Institute of Food Science, Jishou University, Jishou, Hunan 416000, China
Effects Of Pretreatment On Aroma Components Of Guzhang Maojian Tea, Xiang Xiaole, Yu Ji, Yang Wangen, Ma Chengjin
Food and Machinery
The aroma components of Guzhang Maojian Tea was extracted by solid-phase micrextraction (SPME), and identified by gas chromatography-mass spectrometry (GC—MS). Then compared the difference of two different pretreatment. Results showed that, a total of 109 aroma compounds were found in Guzhang Maojian Tea identified by direct adsorption, which including 26 alkene, 25 hydrocarbons, 17 alcohols, 9 ketones, 13 esters, 4 aldehydes,6 nitrogen containing compound, 2 acids, 2 phenols, 1 ether, 4 heterocycle and others. And 63 kinds were determined by bubbled adsorption, which including 12 alkene, 4 hydrocarbons, 14 alcohols, 8 ketones, 5 esters, 12 aldehydes, 2 phenols,4 nitrogen containing …
Identifying The Critical Factors Affecting Consumer's Seeking Food Safety Information Behavior,
2015
Jiangsu Province Base of Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China;School of Tourism, Yangzhou University, Yangzhou, Jiangsu 225127, China
Identifying The Critical Factors Affecting Consumer's Seeking Food Safety Information Behavior, Liu Ruixin, Wu Linhai
Food and Machinery
Based on the system of 17 factors affecting consumer's seeking food safety information behavior, Fuzzy set theory and DEMATEL method was used to discover the factors' attributes and their relations, then identify 7 critical factors among the system, including consumers' education level, the degree of attention to food safety, consumer attention to health, the perceived risk of food safety, product knowledge, food brands, the food certification of quality, According to the conclusion, enterprises should strengthen product quality and brand construction, promote food safety certification.
Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products,
2015
School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products, Wang Li, Yang Wei, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The effects of non-starch polysaccharides in wheat bran, arabinoxylans and β-glucan, on the quality of baking products were summarized. Their structure characteristics, physicochemical properties and physiological functions of the two non-starch polysaccharides were introduced. Their effects on the quality of baking products were also summarized on the base of analyzing their rheological properties, nutrition, sensory quality, and storage. At last, the related mechanisms were discussed.
Research Progress On Ultra-High Pressure Technology For Preservation Of Aquatic Products,
2015
College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
Research Progress On Ultra-High Pressure Technology For Preservation Of Aquatic Products, Chen Yangyi, Xie Jing, Zhong Xiaofan, Lan Weiqing, Zhu Wanyu, Liu Jiaxuan
Food and Machinery
Ultra-high pressure is a new food processing technology, which is subjected to food with high pressure in more than 100 MPa at room temperature or low temperature in order to achieve the sterilization or to alter the food attributes. The effects of ultra high pressure on food microorganism, enzymes, structure, color, flavor and nutrition were discussed. The application of high pressure technology was summarized and the prospects were proposed.
Construction Of Chinese Food Safety Education Mechanism,
2015
Hebei Vocational College of Public Security Police, Shijiazhuang, Hebei 050091, China
Construction Of Chinese Food Safety Education Mechanism, Li Na
Food and Machinery
With the frequent exposure to food safety incidents in recent years, people pay more attention to food safety, and a scientific and effective food safety education system should be established, to ensure that all related with food safety food safety knowledge and the main body has a corresponding identity, to minimize formation damage food safety incidents. Clearly, China's food safety education is not up to the requirements, not only the lack of overall organization and coordination of the administrative organ, and when it comes to food safety food enterprises, administrative organs, the media and consumers everywhere in education, there are …
Research Progress On Cold Chain Logistics Technique Of Vegetables,
2015
Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Vegetables, Beijing 100097, China; College of Food Science, Shanghai Ocean University, Shanghai 201306,
Research Progress On Cold Chain Logistics Technique Of Vegetables, Yan Can, Liu Sheng, Jia Lie, Wang Da, Zhang Xiaofang
Food and Machinery
The postharvest vegetables have high respiration rate and are easy to perish at high temperature with high moisture. Therefore, it is very important for postharvest vegetables to precool the temperature approach the appropriate storage temperature. Then the vegetables are stored, transported, sold and preserved in fridges in the condition. Cold chain logistic is a physical method, keeping qualities and prolonging the shelf life of vegetables, and then providing customers with fresh, green, safety, nutrition vegetables. In this review, the author described situations and applications of precooling, storage, transportation and marketing of vegetables at home and abroad, which provide a reference …
Preparation Of Immobilized Lipoxygenase Onto Magnetic Fe3O4 Nanometer Particles,
2015
College of Biological Engineering, Xihua University, Chengdu, Sichuan 610039, China
Preparation Of Immobilized Lipoxygenase Onto Magnetic Fe3O4 Nanometer Particles, Ding Wenwu, Cao Ruyi, Sun Mingzhen, Xia Yunkong
Food and Machinery
Lipoxygenase which is a kind of peroxidase could be used in many facets of industry. The stability and using times of the enzyme would be increased after the enzyme was immobilized by appropriate methods and materials. In this study, nanometer Fe3O4 was prepared by hydrothermal method and modified with SiO2 and KH550 to obtained composite carriers. Lipoxygenase was immobilized on the composite carriers by glutaraldehyde. The influence factors on enzyme activity for free and immobilized enzyme were studied. The TEM results showed that the black nanoparticles were rod shaped. The mass of enzyme immobilized on the …
Component Analysis Of Rhizomes Of Chinese Atractylodes Medicinal Plants,
2015
College of Biological and Pharmaceutical Engineering, West Anhui University, Lu’an, Anhui 237012, China
Component Analysis Of Rhizomes Of Chinese Atractylodes Medicinal Plants, Han Bangxing, Peng Huasheng, Zhang Ling
Food and Machinery
To explore the relationship between the essential oils from the rhizomes of Chinese Atractylodes medicinal plants in Dabie Mountains and its eastern hilly regions and the medicinal products. The medicinal plants of Atractylodes regions were investigated successively, GC—MS analysis was performed for 14 samples of different areas, and cluster analysis and principal component analysis were carried out by SPSS. Result: The colour of the essential oils of A. macrocephala, its transition types and A. chinensis was lighter, while of A. lancea in low altitude areas it was deeper.Clustering results showed that three categorizations were clustered. A. macrocephala was in a …
Analysis Of Chemical And Volatile Components Of Cyclocarya Paliurus Tea,
2015
College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
Analysis Of Chemical And Volatile Components Of Cyclocarya Paliurus Tea, Li Tingting, Shi Yerong, Wu Caie, Fangshengzuo, Pan Haixia, Zhu Zhenji
Food and Machinery
To evaluate the quality of Cyclocarya paliurus (Batal) Ijinskaja tea, main chemical compounds, agricultural chemicals residues, and aroma compounds of Cyclocarya paliurus tea were analyzed. The aroma compounds of Cyclocarya paliurus tea were extracted by headspace solid-phase microextraction (HS—SPME), and analyzed by gas chromatography-mass spectrometry (GC—MS). The results showed that the contents of total flavonoids, polysaccharide, triterpene saponinsin of Cyclocarya paliurus tea were 0.73%, 2.53% and 0.88%, respectively. As for pesticide residues in Cyclocarya paliurus tea, 23 kinds of pesticide residues are below the limit of detection. The content of lead, arsenic, and mercury in Cyclocarya paliurus tea were 2.27, …
Study On Moisture Adsorption Mechanism By Lf—Nmr And Esem,
2015
The State Key labtory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Moisture Adsorption Mechanism By Lf—Nmr And Esem, Han Dan, Tian Zhaofu, Wang Hongsheng, Zhang Xiaoming
Food and Machinery
Tobacco is hygroscopic products, and the moisture content has a significant impact on its quality. The relaxation time of different cigarette samples were measured by low-field NMR techniques to study the moisture adsorption mechanism and the microstructure difference between different tobacco samples which in different water content and were observed by ESEM. T21 values are the most sensitive indicators reflected the bonding strength of water. The dominated way of tobacco absorption is through the capillary sorption while after adding a polar group such as a hydroxyl the absorption mechanism steering chemisorptions. Spongy tissue and palisade tissue is an important organizational …
Performance Evaluation And Application Of Novel Two-Way Water-Blocking Additive In Tobacco,
2015
The State Key labtory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Performance Evaluation And Application Of Novel Two-Way Water-Blocking Additive In Tobacco, Zhang Xuqian, Tian Zhaofu, Wang Hongsheng, Zhang Xiaoming
Food and Machinery
The water content of mainstream smoke components is closely associated with the sensory comfort of smoking, and it was also susceptible to the environment. In order to improve the stability of the water content in cigarette tobacco, the effective two-way water-blocking additive was developed of aliphatic hydrocarbons and compound sugars, the synergy of both additives made the water content of tobacco under a good control. The function of the additive was proved by testing in the simulation environment (RH=32% and RH=84%) in 35 ℃. Finally, proved that when added 1.0% aliphatic hydrocarbon (GY) and 0.1% polysaccharose (B), a good two-way …
Effect Of Ozone Treatment On Quality Of Steamed Breads,
2015
Department of Health and Safety, Shanghai Trade Union Polytechnic College, Shanghai 201415, China
Effect Of Ozone Treatment On Quality Of Steamed Breads, Li Bo, Gao Xin
Food and Machinery
The wheat was treated by ozone fumigation method at concentration of 5 mg/L for 0, 0.5, 1.0, 1.5 and 2.0 h, respectively. Then the wheat flour was used to make steamed bread. The ozone treatment effect on steamed bread quality was evaluated by the specific volume, texture profile analysis, and sensory evaluation. The aspect ratio increased with the increased ozone treatment time, however, the specific volume increased first and then decreased. For the texture profile analysis, 1.0 h ozone treatment could reduce the α-amylase activity and increase the gluten content, which increased the hardness and elasticity of the steamed bread. …
Purification And Identification Of Endogenous Allergy Protein Ara H 2 In Peanut,
2015
School of Life Science, Shanghai University, Shanghai 200444, China
Purification And Identification Of Endogenous Allergy Protein Ara H 2 In Peanut, Zhu Qingqing, Zhang Wenju, Cai Qin, Chen Qin
Food and Machinery
Ara h 2 is one of the major allergen in peanut. Raw peanut was subjected to a series of sequential treatments, such as protein extraction, DEAE-Sepharose Fast Flow anion-exchange chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS—PAGE) recovery. The purified protein was identified by matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI—TOF/MS). The results showed that the highly purified protein could be obtained by this method and was identified as Ara h 2 by MALDI—TOF/MS. The molecular weights of two constituents were 18.5 kD (Ara h 2.01) and 20.1 kD (Ara h 2.02). Recovery rate of column chromatography …
Effect Of Stabilized Rice Bran Addition On Retrogradation Kinetics Of Restructured Rice,
2015
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Effect Of Stabilized Rice Bran Addition On Retrogradation Kinetics Of Restructured Rice, Wang Peng, Yang Liu, Xiao Zhigang, Xie Tiemin, Li Zhe, Xie Bing
Food and Machinery
The retrogradation and crystallization characteristics of restructured rice were studied by DSC and XRD, and the effect of stabilized rice bran on Avrami equation and retrogradation behavior of restructured rice were analyzed. The results indicated that stabilized rice bran has a significant inhibition on retrogradation of restructured rice. The rate constant k of restructured rice with stabilized rice bran was the lowest in the test samples, and the development of crystal showed instantaneous nucleation; the V-type diffraction pattern and less B-type diffraction pattern were found in the restructured rice with stabilized rice bran after 7 days storage, which indicated that …
Risk Assessment On Exposure Of Lead And Cadmium Of Rice In Guangdong Residents From 2012 To 2014,
2015
Reference Laboratory of Heavy Metals of National Food Safety Risk Monitoring, Centre for Disease Control and Prevention of Guangdong Province, Guangzhou,Guangdong 511430, China
Risk Assessment On Exposure Of Lead And Cadmium Of Rice In Guangdong Residents From 2012 To 2014, Cai Wenhua, Hu Shuguang, Xu Xiumin
Food and Machinery
According to monitoring data of rice of Guangdong from 2012 to 2014, assessment on exposure of lead, cadmium in Guangdong residents was made by the method of China Total Diet Study. The contents of lead, cadmium in the rice of Guangdong were measured through the food safety risk monitoring from 2012 to 2014. The margin of exposure (MOE) of lead, estimated monthly intake (EMI) of cadmium were worked out as evaluation criteria. The over limit rate of lead, cadmiumin in Guangdong Province rice were 0.11%, 622% respectively. In addition to parts of cadmium in rice exceed the standard rate is …
Simultaneous Determination Of 16 Kinds Of Phthalate Esters In White Spirit By Gas Chromatography-Mass Spectrometry With Internal Standard,
2015
Guangzhou Institute for Food Control, Guangzhou, Guangdong 510440, China
Simultaneous Determination Of 16 Kinds Of Phthalate Esters In White Spirit By Gas Chromatography-Mass Spectrometry With Internal Standard, Liu Miaofen, Liu Jia, Qiu Peili
Food and Machinery
Introduced a way to measure 16 kinds of phthalate esters from wine by using internal standard on GC—MS. Diethyl terephthalate as the internal standards were added in wine, after reduced the alcohol concentration by adding distilled water. The hexane extraction efficiency of 16 kinds of PAEs was improved significantly. The results revealed that the quantitative detection of the linear was in a range of 0.25～6.00 mg/L, which the correlation coefficient was more than 0.997. Through the measurement of real samples, the method recovery was in 31.2%～109.0%, and the RSD was lower than 10%. To summarize, this approach was easy to …
Determination Of Α-Solanine And Α-Chaconine In Potato By Hplc—Elsd,
2015
College of Horticulture and Landscape, Hunan Agricultural University, Changsha, Hunan 410128, China
Determination Of Α-Solanine And Α-Chaconine In Potato By Hplc—Elsd, Shang Tingting, Kuang Mengting, Hu Xingxi, Xiong Xingyao, Lu Ying
Food and Machinery
A method of reversed-phase high performance liquid chromatography (HPLC) coupled with evaporative light scattering detection (ELSD) was developed for the determination of α-solanine and α-chaconine in potato，and determine the contents in different samples. The results showed α- solanine and α- chaconine can be obtained good separation and high efficiency peaks when took 0.1% trifluoroacetic acid water and acetonitrile as mobile phase with gradient elution, and the drift tube of ELSD detector was 98 ℃, the pressure of nebulizing gas was 6.90 kPa. α-solanine and α-chaconine could be extracted with 100 times the mass 1% formic acid in methanol at 70 …
Application Of New Type Of Antiseptic Natamycin In Liquid Feed,
2015
College of Life Science, Guangzhou University, Guangzhou, Guangdong 510006, China
Application Of New Type Of Antiseptic Natamycin In Liquid Feed, Lei Dezhu, Huang Yongjian
Food and Machinery
Inhibition effects were investigated for new type of antiseptic natamycin and the combination of natamycin and sodium diacetate on common mildews, including Aspergillus niger, Rhizopus niveus, Mucor corticolus, Penicillium glaucum. The results indicated that the minimal inhibition concentration of natamycin was 3～6 mg/L, while the optimized inhibition ratio was 4 mg/L to 3 g/L in the combination. Destructive storage test was also conducted at 10, 20 and 30 mg/L respectively in this paper, and little difference were observed according to the result by plate counting. 100% inhibition effect of natamycin at 10 mg/L could be expected to last for 18 …
Adulteration Detection Of Honey Based On Electronic Tongue,
2015
Department of Food Science, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Adulteration Detection Of Honey Based On Electronic Tongue, Jia Hongfeng, Li Wei, Duan Lili, He Lian, Deng Hong
Food and Machinery
An electronic tongue was used to analyze unadulterated and adulterated honey samples. The response signals were analyzed by principal component analysis (PCA), discriminant factor analysis (DFA) and partial least-squares analysis (PLS). The results indicated that electronic tongue could recognize unadulterated and adulterated honey samples (the adulterated ratio of high fructose syrup was above 5%). Coefficient of determination between sensors response signals and the ratio of high fructose syrup of PLS model was 0.992 0. The prediction error of PLS model was within 5% (the adulterated ratio of high fructose syrup was between 10% to 70%). It was proved that electronic …
Research On Rapid Identification Methods Of Edible Starch,
2015
Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410000, China
Research On Rapid Identification Methods Of Edible Starch, Tang Xiaolan, He Yan, Huang Yan
Food and Machinery
Using ordinary optical microscope technology, by comparing the granule shape and size of kudzu root starch, fern root starch, lotus root starch, lily starch, cassava starch, corn starch, sweet potato starch, potato starch, to identify the source and types of starch, solved the difficult problem of starch adulteration. This method is simple, less equipment investment, easy maintenance, low cost, batch testing, especially suitable for rapid supervision, inspection and a lot of starch samples for detection in business, facilitating the popularization.
