Effect Of Nitrogen Filling On Quality Of Mineral Water,
2015
Company of Guangdong Dinghu Spring, Zhaoqing, Guangdong 526070, China
Effect Of Nitrogen Filling On Quality Of Mineral Water, Wu Musheng, Zhou Xinxin, Li Aimei, Yan Rian, Jiang Xinhui
Food and Machinery
In order to explore the effect of nitrogen filling on quality of mineral water, three kinds of mineral original water were put in airtight high pressure reaction reactor, with nitrogen filled by nitrogen cylinder. The samples under the different nitrogen pressure and pressure time were gotten by controlling the nitrogen pressure and pressure time. A series of factors were detected in the conditions, including chromaticity color, smell and taste, visible, pH, metasilicic acid, carbonates and bicarbonates, total dissolved Solids, Potassium, Sodium, Calcium, Magnesium, Strontium, water clusters. The results showed that there was no effect in mineral substance and water clusters, …
Fuzzy Comprehensive Evaluation On Quality Of Brown Rice Green Tea By Sensory Analysis And Is Processing,
2015
The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China
Fuzzy Comprehensive Evaluation On Quality Of Brown Rice Green Tea By Sensory Analysis And Is Processing, Li Jingfang, Li Xinxin, Liu Junqiao, Liu Shiyan, Liu Lu, Tian Nan, He Xinyi
Food and Machinery
Taken brown rice powder and green tea powder as raw materials, brown rice green tea was prepared with application of extrusion recombinant technology. The tea polyphenols, caffeine, amino acid, sugar content and the color value changes in the different ratio of materials and processing conditions were compared. The brown rice green tea formulation and processing conditions were optimized through fuzzy comprehensive evaluation. The results showed that brown rice green tea had a better sensory evaluation value with the ratio of 4∶6 of the green tea powder to rice powder under baking temperature 160 ℃ for 15 minutes. The polyphenols, caffeine, …
Study On Compound Quality Of Improver And Its Formula Of Sturgeon Fish Rods,
2015
Jiangsu Food and Pharmaceutical Science College, Huaian, Jiangsu 223003, China
Study On Compound Quality Of Improver And Its Formula Of Sturgeon Fish Rods, Tian Qiying
Food and Machinery
Organoleptic quality score of sturgeon fish rods as the indicator, the formula of compound quality improver was optimized through single factor and orthogonal design method. The results showed that, the best formula of compound quality improver: transglutaminase concentration 0.3%, 4% modified starch, maltodextrin 4%, carrageenan 2%. Product features, and the indicators determined were in accordance with the hygienic standard of GB 10144—2005.
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 …
Analysis On Marketing Risk Of Chinese Dairy Enterprises In Price Declining Of Milk Source,
2015
Wuhan Business University, Wuhan, Hubei 430056, China
Analysis On Marketing Risk Of Chinese Dairy Enterprises In Price Declining Of Milk Source, Gao Jincheng
Food and Machinery
Under the background of price of milk source at home and abroad, Chinese dairy enterprises will face a series of marketing risks including lack of domestic milk source, warehouse explosion, unreasonable product structure, and fierce market competition. In order to guarantee the healthy development of Chinese dairy industry, Chinese government and relevant parties should play the active role at the same time of improving the awareness of marketing risk prevention of Chinese dairy industry; establish the long-term benefit mechanism of dairy enterprises and dairy farmers; actively expand the dairy products consumption in domestic market; reasonably modify the consumption structure of …
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 Of Ultrasonic Effect On Protein Extraction And Modification,
2015
College of Grain & Oil, Henan University of Technology, Zhengzhou, Henan 450000, China
Research Progress Of Ultrasonic Effect On Protein Extraction And Modification, Wu Qian, Zhang Lifen, Chen Fusheng
Food and Machinery
Protein is the basis of life activity, and is also one of the three largest indispensable energy materials. Ultrasonic, as a physical technique, has been applied in the research of extraction and modification of large molecules such as proteins and polysaccharides. The effect of ultrasonic on the physical and chemical properties, structure and functional properties of protein was discussed, and put forward the direction and expectation.
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.
The Role And Cultivation Of The Third Party Power In Food Safety Problems,
2015
Yancheng Institute of Health Sciences, Yancheng, Jiangsu 224005, China
The Role And Cultivation Of The Third Party Power In Food Safety Problems, Jiang Jie
Food and Machinery
In recent years, frequent exposure of the food safety problems have caused people to panic and social unrest. Now “Unified” government regulation pattern in China already can't adapt to the new problems under the wave of reform. The existing supervision method must be adjusted, and develop the third-party to fully mobilize the strength like industry associations, testing organizations, news media and social public to participate in the food safety supervision, and construct the food safety supervision system which is government-led and governed collaboratively by multiple subjects.
Defect And Improved Method Of The Food Security Law System,
2015
School of Social Management, Guiyang University, Guiyang, Guizhou 550005, China
Defect And Improved Method Of The Food Security Law System, Zeng Li
Food and Machinery
China's food security law system has been gradually established, but there are three fundamental flaws: the lag legal theories, the poor legislative system, inadequate attention to food safety risk monitoring and evaluation system. In this regard, the idea should be changed on food safety and food labeling, improvement of the food safety legislation system, and improvement of food safety risk monitoring and evaluation system, and then the system of food safety laws will be consummate.
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 …
Optical Emission Spectroscopy Diagnostics Of Cold Plasmas For Food Sterilization,
2015
Purdue University
Optical Emission Spectroscopy Diagnostics Of Cold Plasmas For Food Sterilization, Abhijit Jassem, Michael Lauria, Russell Brayfield Ii, Kevin M. Keener, Allen L. Garner
The Summer Undergraduate Research Fellowship (SURF) Symposium
There is a growing need for economical, effective, and safe methods of sterilizing fresh produce. The most common method is a chlorine wash, which is expensive and may introduce carcinogens. High voltage cold atmospheric pressure plasmas are a promising solution that has demonstrated a germicidal effect; however, the responsible chemical mechanisms and reaction pathways are not fully understood. To elucidate this chemistry, we used optical emission spectroscopy to measure the species produced in the plasma generated by a 60 Hz pulsed dielectric barrier discharge in a plastic box containing various fill gases (He, N2, CO2, dry …
Comparative Analysis Of Bacterial Community Structure Of Chinese Fen-Daqus,
2015
College of Bioengineering, Sichuan University of Science﹠Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
Comparative Analysis Of Bacterial Community Structure Of Chinese Fen-Daqus, Ye Guangbin, Wang Caihong, Wang Yi, Zhen Pan, Wang Yong, Luo Huibo
Food and Machinery
The bacterial community structure of three types Fen-Daqus (Qingcha Daqu, Houhuo Daqu and Hongxin Daqu) were studied through construction of bacteria 16S rRNA gene clone library, sequencing and phylogenetic analyses. The results showed that the bacteria communities of three types Fen-Daqus were both distributed in Bacilli, Actinobacteridae, Gammaproteobacteria. But there are some specific differences in detail composition of the bacterial species among the three types Fen-Daqus. Lactobacillus and Staphylococcus were the dominant bacteria in Qingcha Daqu (the ratio to total clones were 37.78% and 22.22% separately); Lactobacillus, Staphylococcus, Bacillus and Weissella were the dominant bacteria in Houhuo Daqu (the ratio …
Detection Of Common Defects In Jujube Fruit Using Hyperspectral Imaging,
2015
School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Detection Of Common Defects In Jujube Fruit Using Hyperspectral Imaging, Wang Wanjiao, He Xiaoguang, Wang Songlei, Liu Guishan, Wu Longguo
Food and Machinery
A hyperspectral imaging technology combined with the principal component analysis (PCA) and the minimum noise fraction (MNF) methods were developed for the detection of common defects in Lingwu long jujubes, and investigated the influence of the background to recognition of defects. Firstly, the hyperspectral images of jujube samples (insect hole, crack and intact jujubes) were acquired. Secondly, the PCA and MNF methods were used to reduce dimensionality of hyperspectral images and to separate the noise from signals effectively. The PC1 and M1 images of insect hole and intact jujube, PC2 and M2 images of crack jujube were selected to distinguish …
Determination Of Β-Lactams By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry With Quechers In Goat Milk,
2015
ShangHai Ocean University, Shanghai 201306, China; ShangHai Bino Testing Service co., LTD, Shanghai 200436, China
Determination Of Β-Lactams By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry With Quechers In Goat Milk, Wang Shuaishuai, Zheng Xiaoping, Meng Jin, He Yabin
Food and Machinery
A method was developed for simultaneous determination of 8 β-lactams in goat milk by QuEChERS-ultra performance liquid chromatography-tandem mass spectrometry (UPLC—MS/MS). The milk was extracted with acetonitrile, purified with C18 and PSA sorbent and separated by an ACQUITY UPLC BEH C18 column using water (containing 0.1% formic acid) and acetonitrile as mobile phase. The mass spectrometric acquisitions were carried out by means of multiple reaction monitoring (MRM) in positive ionization mode. The linear relation of eight β-lactams was good and the correlation coefficient was more than 0.986. The recovery rates of the target analyte were between 83.8%～95.4%. The …
Studies On Antifreezing Of Silver Carp Enzymatic-Hydrolysates In Frozen Surimi,
2015
Department of Food and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Studies On Antifreezing Of Silver Carp Enzymatic-Hydrolysates In Frozen Surimi, Li Xianghong, Liu Zhongxiang, Deng Haiping, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui
Food and Machinery
The application of silver carp enzymatic-hydrolysates (Protamex hydrolysates, PH and Alcalase hydrolysates, AH) in frozen surimi was studied, with an untreated mince (CTRL) and the effects of sucrose–sorbitol on the frozen surimi as the comparison. Amino acid composition and amino acid nitrogen analysis showed that PH had higher contents of Asp, Lys and free amino acids (P<0.05). Relative molecular weight distribution results indicated that PH had more fractions of high molecular weights. Textural analysis of frozen surimi demonstrated that after 4 weeks frozen, gel strength and hardness of 2% PH and sucrose-sorbitol added group increased. Elasticity of all the samples was slightly lower. And under the frozen condition, all samples’ color was less affected. Scanning electron microscope (SEM) results displayed that protein aggregation of 2% PH and sucrose-sorbitol added groups were less, and the microstructures were less porous and more homogeneous. The surfaces of CTRL and 8% AH added groups showed obvious holes. This study indicates that PH can help to maintain quality of frozen surimi, and provides preliminary evidence for development of a possible new generation cryoprotectans using silver carp hydrolysates.
Optimization On Conditions Of Debittering Of Clarified Pommelo Juice By D101 Resin,
2015
YingDong Institute of Food Science and Technology, Shaoguan University, Shaoguan, Guangdong 512005, China
Optimization On Conditions Of Debittering Of Clarified Pommelo Juice By D101 Resin, Tang Hui, Zhong Ruimin, Xiao Zijun
Food and Machinery
The debittering conditions of pommelo juice were improved and optimized by D101 macroporous resin. The single-factor experiments and orthogonal experiments were evaluated by debittering rate of naringin and limonlids, the loss rate of Vc and the sensory evaluation, and were studied with various factors, including different amount of resin, debittering temperature, debittering time, pH value and so on. The results of best debitterize conditions by D101 macroporous resin were as follows: the resin usage was 1.7%, adsorption time was 18 min, adsorption temperature was 30 ℃ and juice's pH was 3.5. Under these conditions, the debittering rate of pommelo juice …
Effects On Cell Viability And Cell Cycle Of Apigenin On Bcpap Cell Line Of Thyroid Cancer,
2015
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects On Cell Viability And Cell Cycle Of Apigenin On Bcpap Cell Line Of Thyroid Cancer, Sun Zhen, Zheng Jie, Zhang Li, Zhao Junjie, Yu Huixin
Food and Machinery
To investigate the effects on cell viability and cell cycle of apigenin on BCPAP cell line, the MTT assay was used to detect the growth inhibition rates of BCPAP cells at 24 h which cultured with apigenin in different concentrations, and of BCPAP cells at 24, 48, 72 h which cultured with 12.5, 25, 50 μmol/L apigenin as well. The bright field images of cell morphology were analyzed. The effects were evaluated of different concentration of apigenin on the morphology of BCPAP cells, and the inhibition of cell growth. The cell cycle distribution was measured by flow cytometry. The different …
Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice,
2015
Shaoyang University, Shaoyang, Hunan 422000, China
Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice, Yu Yougui, Li Zhonghai, Zhang Hui, Huang Guohua
Food and Machinery
In order to study on the effects of fungal substance soluble dietary fiber on the intestinal peristalsis and absorption in mice, 75 kunming mice were randomly assigned to 5 groups: blank control group fed with saline, control positive group fed with phenolphthalein solution of 50 mg/kg·BW and three testing groups fed with low (2.5 g/kg·BW), middle (5 g/kg·BW) and high (15 kg/kg·BW) dosages of soluble dietary fiber in fungal substances. The results indicated that fungal substance soluble dietary fiber had some effects in inhibiting mice weight gain (P<0.05) and there is a positive correlation between the dosages of soluble dietary fiber and the inhibition of weight gains, middle doses of soluble dietary fiber had a significant effect on intestinal peristalsis in mice (P<0.05), soluble dietary fiber enhanced intestinal peristalsis with great significance (P<0.01) of high dosage and remarkable significance (P<0.05) of middle dosage. The intestinal peristalsis is positively correlated with the dosage of the fungal substance soluble dietary fiber.The effect on intestinal peristalsis between high and low dosages of soluble dietary fiber is significantly different (P<0.05).
