Preparation And Antimicrobial Activity Evaluation Of Natural Herbal Bacteriostatic Agent,
2015
School of Food & Biological Engineering of Jiangsu University, Zhenjiang, Jiangsu 212013, China
Preparation And Antimicrobial Activity Evaluation Of Natural Herbal Bacteriostatic Agent, Cui Haiying, Zhou Hui, Zhang Xuejing, Zhao Chengting, Li Wei, Lin Lin
Food and Machinery
The active substance was extracted from seven kinds of spices: nutmeg, cinnamon, thyme, Helichrysum italicum, Hypericum perforatum, licorice and rosemary, by use of ethanol. Then determined the minimal inhibitory concentration (MIC) of different extracts against 4 pathogenic bacteria: Escherichia coli, Staphyloccocus aureus, Vibrio parahaemolyticu and Salmonella typhimurium. The result suggests that, the MIC of nutmeg extraction was above 0.5% (V/V). The MIC of cinnamon extraction against Escherichia coli, Staphyloccocus aureus were both 0.2% (V/V), and the other MIC of different extraction were all 0.5% (V/V). According to the MIC results, this experiment chosen the other six kinds of spices except …
Study Of Joint Preservation Packaging Technology Of Fresh-Cut Lettuces,
2015
Mechanical Engineering of Hebei United University, Tangshan, Hebei 063009, China
Study Of Joint Preservation Packaging Technology Of Fresh-Cut Lettuces, Guo Juan, Zhang Jin, Yan Dandan
Food and Machinery
As the evaluation indexes with the sensory characteristics, weight loss and nutrition, the effects were studied, including fresh-cut lettuces through using controlled storage temperature, choosing different packaging films as well as using modified atmosphere packaging technology. The results showed: if its water loss ratio reaches 3%～5%, and the chlorophyll content is less than 2.2 mg/g, they would lose food value. The best storage temperature is 5～10 ℃. By using the nanomaterials to package fresh-cut lettuces until 14 days under certain conditions, the weight loss was 1.4% and Vc content was 1.38 mg/100 g. By using the MAP technology to package …
Effects Of Fish Brain Phospholipids On Lipid Metabolism In Mice,
2015
Dalian Ocean University, College of Food Science and Engineering, Dalian, Liaoning 116023, China
Effects Of Fish Brain Phospholipids On Lipid Metabolism In Mice, Li Hui, Fu Jiaqi, Yu Weiwei, Hu Jianen, Wu Long, Lu Hang
Food and Machinery
The effects of fish brain phospholipids on lipid levels in mice were measured. ICR mice were chosen as experimental animals, which were randomly divided into five groups, normal control group fed the basal diet, the rest of the groups fed with high fat diet. The results showed that the fish brain phospholipids can significantly reduce serum TC, TG and LDL-C levels. The results showed that the fish brain phospholipids have hypolipidemic effect.
Optimization Of Extraction Process And Analysis Of Subunit Component Of Glutelin From Euryale Ferox Seed,
2015
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Optimization Of Extraction Process And Analysis Of Subunit Component Of Glutelin From Euryale Ferox Seed, Li Wei, Mao Jian, Chen Ting, Qi Bin
Food and Machinery
In order to optimize the extraction process and analysis of subunit component of glutelin from Euryale ferox seed, the effect of four variables including liquid/material ratio, temperature, time and sodium hydroxide concentration on the extraction yield of glutelin was investigated by alkali solution and acid isolation. The glutelin extraction model was fitted by means of Box-Behnken design. Moreover, the subunit component of glutelin from Euryale ferox seed was analyzed. The results indicated that the optimum conditions for glutelin in Euryale ferox were determined as 10.3 (V/m), 51 ℃, 2.2 h, 4.5 g/L for liquid/material ratio, temperature, time and sodium hydroxide …
Process Investigation On Selenium-Protein From Selenium-Enriched Tea By Repeated Freezing And Thawing Alkali Extraction,
2015
Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021,China
Process Investigation On Selenium-Protein From Selenium-Enriched Tea By Repeated Freezing And Thawing Alkali Extraction, Wang Jun, Dong Wenbin, Lang Fulian, Gao Erdong, Gou Jingxuan
Food and Machinery
Orthogonal test was carried on, choosing four factors: liquid-solid ratio, alkali concentration, extraction times and temperature, three levels to optimize the extracting technology of selenium-protein, on the basis of single factor experiments. Through this test, a series of related coefficients about alkaline extraction assisted by freeze-thaw method were optimized. The optimum extraction technological conditions were obtained as follows: NaOH solution 0.1 mol/L, solid-liquid ratio 60︰1 (Ｖ︰m), extracting temperature 70 ℃, extracting time 3 h ,and extracting times twice,. Under these conditions, the extraction ratio of selenium-protein was 60.93%, the purity of which was 52.07%. The resulting crude protein was further …
Optimization Of Process For Diacylglycerol Preparation From Rice Bran Oil,
2015
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Optimization Of Process For Diacylglycerol Preparation From Rice Bran Oil, Wang Xia, Cheng Juan, Yi Weimin, Zhao Zhongshan, Lu Baoxin
Food and Machinery
Technology conditions for diacylglycerol preparation from rice bran oil were optimized by response surface methodology. On the basis of four single factor experiments, for reaction temperature, reaction time, immobilized lipase addition quantity and reactants weight ratio were chosen as influence factors, through four-factor quadric orthogonal regression test and structure matrix constructing, quadratic regression model with diacylglycerol yield as response value was set up and analyzed. The results showed that optimal preparation conditions were reaction temperature 26 ℃, reaction time 10 h, immobilized lipase addition 8.5% and reactant weight ratio 14∶1. Under these optimized conditions, the theoretical yield was 60.36%, practical …
Comparison And Optimization On Extraction Of Protein In Pepper Residues By Ultrasonic-Assisted Alkali Method,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Comparison And Optimization On Extraction Of Protein In Pepper Residues By Ultrasonic-Assisted Alkali Method, Tang Xinyuan, Xia Yanbin, Wen Xinyu, Wang Liangliang
Food and Machinery
With pepper residues as raw materials,extracting the protein through simple alkali method and ultrasonic waves alkali method were researched.The single-factor experiments showed that ultrasonic waves alkali method was much better than simple alkali method by increasing the protein extraction rate and largely reducing the extracting time.On the basis of orthogonal experimental design,it was concluded that the maximum protein extracted from alkali solution was 86.41% and 60.09% from the sediments after acidification and lyophilization.The best conditions were acquired by the material-liquid ratio 1∶25(m∶V), NaOH 0.3 mol/L, ultrasonic for 120 min with the temperature of 50 ℃ and the ideal isoelectric point …
Microencapsulation Of Lactobacillus Para Casei With Alignate,
2015
Wenzhou Vocational College of Science and Technology, Wenzhou, Zhejiang 325105, China
Microencapsulation Of Lactobacillus Para Casei With Alignate, Zou Ying, Wei Min, Xie Qi, Liu Huagui, Meng Xianghe
Food and Machinery
Survival of Lactobacillus paracasei. was investigated through alginate-microencapsulation followed by freezing dry and storage at 4 ℃ for 28 d or simulated gastric and intestinal digestion. Results suggested that Soy protein isolate is suitable inner wall materials, isomaltose could improve survival of Lactobacillus paracasei during encapsulation and subsequent freezing dry process. When the capsulated Lactobacillus paracasei was prepared by using 2% of alginate and 0.2 mol/L CaCl2 with 3% SPI as inner wall material, 5% isomaltose as protectant, the 82% yield of Lactobacillus paracasei microcapsules and 93.31% encapsulation efficiency were achieved. The 3 h survival of capsulated Lactobacillus paracasei …
Technology Of Flavorful And Nutritional Camellia Oil,
2015
School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Province Key Laboratory of Grain & Oil Processing and Quality Control, Changsha, Hunan 410004, China; National Engineering La
Technology Of Flavorful And Nutritional Camellia Oil, Chen Zhixiang, Zhou Bo, Liang Yongming, Zhong Haiyan
Food and Machinery
In order to investigate the effect of roasting on quality of pressed camellia oil, different roasting temperature, and roasting time were selected during roast process. Oil yield, physicochemical properties, fatty acid and volatile flavor components were determined. The result showed that the roasting under 155 ℃ for 15 min was the optimum condition not only for the volatile flavor composition, but also for the physicochemical indices. The fatty acid composition had little bit change with different roasting temperature, roasting time. Most indicators of the oil pressed under above conditions can meet the requirements the first grade oil in GB 11765—2003, …
Study On Hydrolysis Conditions Of Sipunculus Nudus By Response Surface Methodology,
2015
Guangxi Institute of Oceanology, Guangxi Key Laboratory of Marine Biotechnology, Beihai, Guangxi 536000, China
Study On Hydrolysis Conditions Of Sipunculus Nudus By Response Surface Methodology, Sun Xueping, Yang Jialin, Xu Yan, Liu Haijuan, Ren Yi
Food and Machinery
Using DH (degree of hydrolysis) as the main index, hydrolysis effects on Sipunculus nudus protein of seven proteases were compared. On the basis of single factor experiment, response surface methodology and Box-Behnken model were employed to establish the quadratic model for optimization the hydrolysis conditions. Results showed that the DH of Protamex was higher than those of others. The optimum hydrolysis conditions were as follows: the ratio of enzyme to substrate of 7.8%, hydrolysis time of 4 h and the hydrolysis temperature at 50 ℃. Under this condition, DH reached 24.81%. This study was aimed to provide theoretical basis for …
Progress Of Foodborne Antioxidant In Neurodegenerative Diseases,
2015
College of Chemistry and Biology Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China
Progress Of Foodborne Antioxidant In Neurodegenerative Diseases, L Vzhaoliang, Xu Zhou, We Nli, Y Uhuixin, Zhang Li, Chen Gyunhui
Food and Machinery
Neurodegenerative diseases (NDs) are caused by the loss of neurons, and worsen with the passage of time, to result in dysfunction. A large number of studies have found most neurodegenerative diseases had associations with the oxidative process and free radical damage. In recent years, foodborne antioxidants such as vitamin, flavonoids and other polyphenolics, polysacharides and saponins are used in the prevention and treatment of the NDs. This review indicates the relationship between oxidative stress and NDs, and focuses on the role of various foodborne antioxidants in the prevention of neurodegenerative diseases.
Research Progress On Cold Fresh Chicken Preservation,
2015
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Research Progress On Cold Fresh Chicken Preservation, Ye Zao, Xie Jing
Food and Machinery
Several preservatives commonly used for cold fresh chicken are briefly introduced in this paper, and the recent research of biological preservatives such as tea polyphenols, oregano essential oil, Nisin, lactobacillus fermentation, chitosan, bacteriolysis enzyme and combined biological preservatives were elaborated in detail. The combined biological preservatives may obtain more advantages for further development in cold fresh chicken preservation due to their safety and high-efficiency.
Progress On Detection And Removal Technology Of Heavy Metals In Food,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Progress On Detection And Removal Technology Of Heavy Metals In Food, Fu Yaping, Wu Weiguo
Food and Machinery
With the development of modern industrial society, it becomes an increasingly serious problem of excessive heavy metals in food. For cumulative heavy metals will harm human health, there are many studies about the detection and removal technologies of heavy metals in food. The detection and their removal technologies of heavy metals in food were reviewed, and the development prospects of removal technologies were summarized at last.
Review On Extraction Methods And Function Activity Of Blueberry Polyphenols,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Review On Extraction Methods And Function Activity Of Blueberry Polyphenols, Wu He, Wang Yuanliang, Zhao Lin, Liu Anran, Chen Chouwei
Food and Machinery
Blueberry polyphenols, as efficient bio-active substances, play an important role in anti-oxidation and subhealth improvement. Besides of conventional resolving extraction, methods of high efficiency and extraction rate also have been applied to it with the development of technology; functional studies also have gradually developed to the molecular and cellular level. For the purpose to offer an advisory opinion for further discuss, the research progresses of solvent, ultrasonic, enzymatic, microwave-assisted extraction process; and the ability of slowing down the occurrence of malignant diseases, improving sub-health state of human body of blueberry polyphenols are summarized in this passage.
Nutrient Value And Health-Care Functionof Xiang-Lotus And Its Development In Food Industry,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Nutrient Value And Health-Care Functionof Xiang-Lotus And Its Development In Food Industry, Wang Liangliang, Xia Yanbin, Ren Mei
Food and Machinery
Xiang-lotus is rich in nutrition with numerous health benefits and nutrition will be improvement after germination. This paper introduced the nutrient value and health care function of Xiang-lotus, development and utilization in food industry. It can provide a research reference for intensive processing and comprehensive utilization as well.
Construction Of Food Logistics Security System In The Large Scale Sports Events,
2015
Department of Physical Education, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
Construction Of Food Logistics Security System In The Large Scale Sports Events, Qiu Ying
Food and Machinery
Large scale sports events of food logistics safety is directly related to all persons and events related to the health of the diet, can be held smoothly plays a very important role, A framework for food logistics security system should be constructed for the scientification and effectiveness. This paper first analysis of food logistics safety of large-scale sports events involved in the procurement and distribution of food ingredients two aspects, analysis of the subject involved, including suppliers, suppliers of food ingredients and the organization itself, points out the main problems that may arise, including food quality and safety of individual …
Defects And Perfect Of Law Supervision Of Food Additives,
2015
Chongqing City Management College, Chongqing 401331, China
Defects And Perfect Of Law Supervision Of Food Additives, Li Ulian
Food and Machinery
Guard on food additives should be paid high attention that is important in food safety concerning people’s safety and the development of market. But our mechanism on food additives is out of date including its law regulation and regulators. Learn from EU and JPN’s experiences of guarding food additives. Not only amend the law regulations, innovate supervision system, but also integrate the social supervision mechanism.
The Plight And Outlet Of The Management Of Food Enterprise,
2015
School of Business and Management, Inner Mongolia University of Finance and Economics, Hohhot, Inner Mongolia 010070, China
The Plight And Outlet Of The Management Of Food Enterprise, Liu Jiping
Food and Machinery
The management of food enterprise contains several problems, such as lacking of strict quality management system, consciously adding prohibited toxic chemicals, the lack of ability of crisis management, sale management and consumer demands. The causes of these problems are the consciousness of enterprise management personnel quality and safety management, the lack of basic occupation ethics, neglecting the interaction with consumers, and old-style of sales management. To solve the dilemma of food enterprises, some corresponding measures should be taking, including establishing the concept of "people-oriented", promoting the establishment of quality and safety management, the establishment of the third party quality safety …
Teaching Reform On The Courses Of Food Chemistry Based Concept Of Cdio,
2015
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Teaching Reform On The Courses Of Food Chemistry Based Concept Of Cdio, Zhou Aimei, Liu Xin, Zhao Lichao, Liu Xiaojuan, Xiao Suyao, Cao Yong
Food and Machinery
CDIO is the English abbreviation of Conceive, Design, Implement and Operate, whose concept is to provide a realistic social practice and standards of engineering education for students. With the guidance of CDIO theory, CDIO engineering education mode was introduced into the teaching reform of food chemistry course. Three changes of teaching concept were proposed, and teaching mode was actively reformed based on these changes. By those reform, the independent learning ability, practice and innovation ability, communication ability,team spirit, and the whole CDIO process capability of students were cultivated or exercised.
Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay,
2015
Chapman University
Identification Of Meat Species In Pet Foods Using A Real-Time Polymerase Chain Reaction (Pcr) Assay, Tara A. Okuma, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Product mislabeling, adulteration, and substitution are increasing concerns in highly processed foods, including pet foods. Although regulations exist for pet foods, there is currently a lack of information on the prevalence of pet food mislabeling. The objective of this study was to perform a market survey of pet foods and pet treats marketed for domestic canines and felines to identify meat species present as well as any instances of mislabeling. Fifty-two commercial products were collected from online and retail sources. DNA was extracted from each product in duplicate and tested for the presence of eight meat species (bovine, caprine, ovine, …
