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 …
Experiments Of Mechanical Properties On White Radish,
2015
Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
Experiments Of Mechanical Properties On White Radish, Lv Junlong, Yang Wei, Guo Hui
Food and Machinery
In order to obtain mechanical properties and provide necessary theoretical basis in the harvest, transportation, storage and industrial production of the white radish, mechanical properties (stress, elastic modulus) of white radish were measured and analyzed. Loading position, the loading direction, loading speed and moisture content were considered as affecting factors on the mechanical properties of white radish. Results showed that the compression capability of central position of white radish was stronger, and the lower position's was weaker (elastic modulus were 2.16, 2.07 MPa respectively). White radish was anisotropic. The axial compressive strength was stronger than in radial direction (the elastic …
Optimization On Protein Extraction From Walnut Dregs,
2015
Hunan Prospecting Designing and Research Institute for Agricultural Forestry and Industry, Changsha, Hunan 410007, China
Optimization On Protein Extraction From Walnut Dregs, Liu Shuangfeng, Wang Huasheng
Food and Machinery
Using orthogonally rotational combination design, alkali extraction and acid precipitation was proposed for extraction of protein from walnut dregs.The optimal preparation conditions of the protein were as follows: extracting pH 9.0, extracting time 124 min, extracting temperature 53 ℃ and solid-liquid ratio 1∶22 (m∶V). Under the conditions, the yield of protein was (67.94±005)%, and its isoelectric point was pH 5.0 .
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 …
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 …
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).
Preparation Of New Attapulgite Probiotic Emulsion,
2015
School of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huai’an, Jiangsu 223003, China
Preparation Of New Attapulgite Probiotic Emulsion, Zhao Yuping, Wang Weijie, Yang Li
Food and Machinery
Attapulgite clay, soy protein, vegetable oil and Tween 80 were used to prepare Lactobacillus emulsion. By comparing the encapsulation rate, the results of the water-in-oil type were better than those of the oil-in-water type. The best encapsulation rate of the water-in-oil emulsion was 92.31% by the optimal orthogonal experiments. The viable cell was 5.171×1010 CFU/mL, and the emulsification was 2.176. The cells in the emulsion in the artificial simulation gastric juice declined with the time increasing, then constantly released in the artificial simulation intestinal juice, and the cells reached the maximum at the sixth hours, then gradually decay. The …
Identification Of Microorganisms In Traditional Sausage Using Molecular Methods,
2015
School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
Identification Of Microorganisms In Traditional Sausage Using Molecular Methods, Li Bingchao, Hu Weidong, Tang Wencai, Li Xingling, Zhong Qiang, Li Zaixin, Zhang Zhi
Food and Machinery
To explore the mechanism of the microbial flora in fermented sausage, traditional methods of microbiological plate dilution and biochemical detection were performed to isolate and culture yeast, E. coli., lactic acid bacteria and other microorganisms. DNA of these suspected strains were extracted, and 16S rDNA and ITS were amplified using PCR technique, and then the amplification products were sequenced. After the obtained gene sequences were compared with those in GenBank by sequence homology comparison, three high abundance suspected strains were identified as: Debaryomyces, Staphylococcus saprophyticus strain YSY1-6 and Lactobacillus delbrueckii subsp respectively.
Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion,
2015
College of Agricultural, Ningxia University, Yinchuan, Ningxia 750021, China
Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion, Zhang Ting, Yang Bo, Luo Ruiming, Wang Wanyin
Food and Machinery
With dandelion as raw materials, the bacteria were isolated and identified , and the total acid, pH and salinity were also identified from the naturally fermented product. Free amino acids were analyzed by amino acid analyzer and were classified in accordance with the taste intensity. The results showed that Lactobacillus planetarium was dominant and the content of bitter amino acids (Leu, Val, Arg, Ile, Trp, Met) was higher than the others in the early fermentation process. Lactobacillus planetarium and Lactobacillus brevis took an active part in the main fermentation stage. Meanwhile, the content of sweet amino acids (Ser, Thr, Gly, …
Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity,
2015
State Key Laboratory of Food Science and Technology, Jiangnan Univrsity, Wuxi, Jiangsu 214122, China
Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity, Deng Chenchen, Chen Jie, He Zhiyong, Qin Fang, Zeng Maomao
Food and Machinery
Effects were studied, of which Na2SO3 as reducing agent or surfactant including Tween 80 and soybean lecithin, on soy protein hydrolysis process, product yield and foaming capacity by papain hydrolysi. The results showed that adding suitable amount of Na2SO3 and soybean lecithin not only can improve the hydrolysis process significantly, but also can improve the yield of soluble hydrolysate, and the product has high foaming capacity and foam stability. Amino acid analysis showed that the content of hydrophobic amino acid in precipitation was higher that in supernatant. It means that aggregation and precipitation of hydrolysis processes have close relation to …
