Design And Implementation Of On-Line Nondestructive Rapid Testing System For Wheat Flour Quality,
2022
School of Artificial Intelligence Beijing Technology and Business University, Beijing 100048 , China ；Beijing Key Laboratory of Big Data Technology for Food Safety, Beijing 100048 , China
Design And Implementation Of On-Line Nondestructive Rapid Testing System For Wheat Flour Quality, Sun Xiao-Rong, Zheng Dong-Yu, Liu Cui-Ling, Wu Jing-Zhu, Jin Jia-Rui
Food and Machinery
Objective: This study aimed to detect the quality of wheat flour quickly and non-destructively. Methods: The online detection system for wheat flour quality was built in the experiment, which mainly includes the flowing four parts: micro near-infrared spectrometer integrated device, production line adjustable speed simulation device, spectrum online acquisition and control software and online modeling and analysis software. Different modeling algorithms were used to establish quantitative analysis models for moisture, ash and gluten, and the robustness of the online quantitative analysis model was optimized. The influence of different experimental conditions on the modeling results was analyzed. Results: …
The Influence Of Physical Termination Fermentation Process On Flavor Substances Of Low-Alcohol Jujube Wine,
2022
Pomology Institute, Shanxi Agricultural University, Taiyuan, Shanxi 030031 , China
The Influence Of Physical Termination Fermentation Process On Flavor Substances Of Low-Alcohol Jujube Wine, Yin Rong, Zhang Qian-Ru, Wang Jun-Yu, Liang Zhi-Hong
Food and Machinery
Objective: To provide theoretical basis for the industrialization production of low-alcohol jujube wine. Methods: Three methods including Pasteurization, high-frequency ultrasound and ultra-filtration were used to terminate the fermentation. Flavor substances of low-alcohol jujube wine were determined by ion chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry techniques, and sensory evaluation was also conducted. Results: There are five main organic acids in low-alcohol jujube wine: malic acid, citric acid, succinic acid, lactic acid and acetic acid. A total of 50 aroma components were detected, of which esters were the main aroma substances, and the contents of ethyl caprylate …
Food Safety Emergency Drill System Based On Virtual Reality Technology,
2022
National Medical Products Administration Institute of Executive Development, Beijing 100073 , China
Food Safety Emergency Drill System Based On Virtual Reality Technology, Li Jing, Zou Ji-Tao
Food and Machinery
Analyze the typical scenes and causes of food safety emergencies, develop the food safety emergency drill system based on the Unity3D virtual reality development platform by using virtual reality technology, and optimize the stability and fluency of system operation. The system realizes the immersive experience during the drill. The personnel enter the virtual drill scene through the simulation equipment for interactive operation and carry out the drill in real time, which is helpful to improve the emergency response ability of drill personnel.
Preparation Of Phytosterol Α-Linolenic Acid Ester And Its Application In Astaxanthin-Loaded Liposomes,
2022
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001 ,China
Preparation Of Phytosterol Α-Linolenic Acid Ester And Its Application In Astaxanthin-Loaded Liposomes, Liu Yan-Jun, Pan Li, Chang Zhen-Gang, Meng Hao-Jie, Zhang Guo-Zhi
Food and Machinery
Objective: This study focuses on improving the stability and water solubility of astaxanthin. Methods: Phytosterol α-linolenic acid ester was synthesized by chemical method with phytosterol andα-linolenic acid as raw materials. Liposomes co-encapsulating astaxanthin and phytosterol α-linolenic acid ester were prepared by employing a thin-film ultrasound technique with the utilization of soybean phospholipid. Results: Based on the structure analysis by infrared spectroscopy and nuclear magnetic resonance, it has been demonstrated that the product was phytosterolα-linolenic acid ester. The purity of phytosterolα-linolenic acid ester was (90.72±2.09)% by gas chromatography. The encapsulation efficiency of liposomes co-encapsulating astaxanthin and phytosterolα-linolenic acid …
Survey Results And Analysis Of Food Education Of Urban Middle School Students In Cities,
2022
Middle School Affiliated to the National University of Defense Technology of the Chinese People's LiberationArmy, Changsha, Hunan 410003 , China ；Changsha Changjun High School, Changsha, Hunan 410002 , China
Survey Results And Analysis Of Food Education Of Urban Middle School Students In Cities, Wang Qiu-Yun
Food and Machinery
In order to understand the awareness of urban adolescents on healthy diet, nutrition knowledge, traditional food culture, and food safety, a food education survey was carried out in the Middle School Affiliated to the National University of Defense Technology of the Chinese People's Liberation Army. Based on 1 088 middle and high school students, the questionnaire was designed from four dimensions: food nutrition cognition, correct eating habit cultivation and safety knowledge, traditional diet and etiquette inheritance, food education knowledge cognition and attitude. The results show that urban Middle school students have a high degree of awareness of food nutrition knowledge, …
Conception, Experience And Enlightenment Of Japan’S Basic Law Of Food Education,
2022
College of Education, Guizhou Normal University, Guiyang, Guizhou 550025 , China
Conception, Experience And Enlightenment Of Japan’S Basic Law Of Food Education, Yang Jin-Yu, Li Xu, Zhao Ming-Yang
Food and Machinery
The research focuses on the conception and experience of the Basic Law of Food Education in Japan, analyzes its conception, and draws the experience of the implementation of "food education" in Japan: Focusing on giving justice and responsibility by means of law; Building a multi-subject cooperation system under the leadership of the government; Implementing an all-round "food education" promotion path and emphasizing the dynamic nature of the "food education promotion basic plan" are the practical experience of "food education" of the law. In order to give play to the educational value of "food breeding" in improving the diet of Chinese …
A Review On Nanomaterials And Nanohybrids Based Bio-Nanocomposites For Food Packaging,
2022
Technological University Dublin
A Review On Nanomaterials And Nanohybrids Based Bio-Nanocomposites For Food Packaging, Kalpani Y. Perera, Amit K. Jaiswal, Swarna Jaiswal
Articles
With an increasing demand for a novel, eco-friendly, high-performance packaging material “bio-nanocomposites” has attracted great attention in recent years. The review article aims at to evaluating recent innovation in bio-nanocomposites for food packaging applications. The current trends and research over the last three years of the various bio-nanocomposites including inorganic, organic nanomaterials, and nanohybrids, which are suitable as food packaging materials due to their advanced properties such as high mechanical, thermal, barrier, antimicrobial, and antioxidant are described in detail. In addition, the legislation, migration studies, and SWOT analysis on bio-nanocomposite film have been discussed. It has been observed that the …
Research Progress On Properties, Industrial Production Of Reduced Glutathione And Its Application In Big Health Industry,
2022
Guangdong Zhaoqing Xinghu Biotechnology Company, Zhaoqing, Guangdong 526040 , China
Research Progress On Properties, Industrial Production Of Reduced Glutathione And Its Application In Big Health Industry, Cai You-Hua, Wu Zi-Hao, Huang Xiao-Chen, Lin Yu-Kuan, Zheng Ming-Ying
Food and Machinery
The structural characteristics and physiological activities of reduced glutathione (GSH), as well as its metabolic pathways in vivo were reviewed, and the research progress in preparation, extraction, purification, application and industrial production of GSH were summarized. Moreover, the future research directions in functional activity, industrial production and product application of GSH were prospected.
Study On Nutrition Labeling Optimization Based On Augmented Reality,
2022
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081 , China
Study On Nutrition Labeling Optimization Based On Augmented Reality, Huang Ze-Ying, Li Hai-Jun
Food and Machinery
To optimize nutrition labeling in China, this paper tried to overlay virtual information on original information from the nutrition information table by using augmented reality (AR), and then added three new guidance functions of nutrition labeling knowledge popularization, nutritional content auxiliary calculation and precise nutrition guidance through database construction, 3D modeling building and mobile phone application making. For the implementation of AR nutrition labeling, some suggestions were put forward, such as the establishment of national nutrition health database, the forecast of the implementation effect of the labeling and the operation mechanism design.
Phenolic Compounds Profile And Antioxidant Activities Of Different Fractions Of Tartary Buckwheat,
2022
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025 , China
Phenolic Compounds Profile And Antioxidant Activities Of Different Fractions Of Tartary Buckwheat, Chen Yue, Zhu Yong, Qin Li-Kang
Food and Machinery
Objective: This study aimed to investigate the phenolic compounds profile and antioxidant activities of different fractions of Tartary buckwheat. Methods: Tartary buckwheat was ground and sieved into shell, bran and powder. Phenolic compounds in tartary buckwheat were extracted with 70% ethanol, and phenolic compounds composition and antioxidant activity of the extract were analyzed. Results: In Tartary buckwheat bran, the total phenolics and flavonoids were (3 042±31) mg GAE/100 g·DW and (5 290±233) mg RE/100 g·DW, accounting for 60.8%, 67.7% of the total Tartary buckwheat, respectively. Rutin was the dominant phenolic compounds in bran extract, and the content …
Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro,
2022
College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang, Hubei 441053 , China
Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro, Shi Juan, Bao Hong-Hui, Zhang Pei, Zhang Ti-Pei, Zhou Rui
Food and Machinery
Objective: To evaluate the physiological effects of whole kidney been food and develop functional resources of different color kidney beans. Methods: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities of digestive solution and starch hydrolysis kinetics and glucose diffusion properties of three kidney bean were investigated through in vitro simulated gastrointestinal digestion. Results: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities were black kidney bean＞red kidney bean＞white kidney bean (P＜0.05). The kinetic rate of first order reaction of starch hydrolysis, rapidly digestible starch …
Analysis And Comprehensive Evaluation Of Amino Acid Composition Of Coreopsis Tinctoria From Different Habitats,
2022
School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039 , China
Analysis And Comprehensive Evaluation Of Amino Acid Composition Of Coreopsis Tinctoria From Different Habitats, Lu Qing-Yao, Zhou Min, Zhou Hui-Ling, Jiao Shi-Rong
Food and Machinery
Objective: This study focuses on in-depth research and development of the utilization of Coreopsis tinctoria resources. Methods: The Coreopsis samples from Hetian, Urumqi, Aba, Luding and Xining were hydrolyzed with hydrochloric acid, and the contents of 17 kinds of amino acids were determined by automatic amino acid analyzer. On this basis, the characteristics of amino acid flavor were analyzed and compared with the amino acid pattern spectrum issued by FAO/WHO. RAA, RC and SRC were calculated, and correlation analysis and cluster analysis were performed on 17 kinds of amino acids of chrysanthemum. Thereafter, the nutritional value of Coreopsis …
Effects Of Lotus Leaf Powder On Physicochemical Properties Of Flour And Crisp Biscuits,
2022
Cooking Food College, Zhengzhou Tourism College, Zhengzhou, Henan 450009 , China
Effects Of Lotus Leaf Powder On Physicochemical Properties Of Flour And Crisp Biscuits, Wang Feng-Lei
Food and Machinery
Objective: The effects of lotus leaf coarse powder and lotus leaf superfine powder on the physical and chemical indexes of flour and its application in crisp biscuits were studied in this paper, and explored the suitable amount of lotus leaf coarse powder and lotus leaf superfine powder added in crisp biscuits. Methods: Farinograph, extensograph, wet gluten tester, and falling number tester were used to determine the effects of lotus leaf powder on the physical and chemical indexes of flour. The hardness of the dough and the shear force of the crisp biscuit were measured by the texture analyzer, …
Correlation Analysis Of Taste Intensity Of Tea Flavor Attribute Reference Based On Electronic Tongue And Artificial Senses,
2022
Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006 ,China
Correlation Analysis Of Taste Intensity Of Tea Flavor Attribute Reference Based On Electronic Tongue And Artificial Senses, Liu Zhong-Ying, Ran Qian-Song, Zhang Tuo, Zheng Wen-Jia, Pan Ke
Food and Machinery
Objective: This study aimed to explore the correlation between electronic tongue and artificial senses on the taste intensity of tea taste attribute reference. Methods: Quinine, alum, sodium glutamate, sucrose and citric acid were used as the reference materials for bitter, astringent, fresh, sweet and sour taste attributes in turn. Based on the perception threshold, the relationship between concentration and taste intensity of each reference material for electronic tongue and artificial senses and its correlation were analyzed. Results: The bitterness perception threshold of quinine was 0.015 mg/mL, and the corresponding electronic tongue response value was 4.91. The detection …
Flavor Analysis Of Passion Beer Based On Gc-Ims Technology,
2022
College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, Guangdong 524048 ,China ；Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs,Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences,Zhanjiang, Guangdong 524001 , China
Flavor Analysis Of Passion Beer Based On Gc-Ims Technology, Gong Xiao, Chen Ting-Hui, Hu Xiao-Jun, Fan Wei-Wei, Li Ya-Jun, Zhao Xin-Qiang
Food and Machinery
Objective: This study aimed to fully develop and utilize the resources of passion fruits. Methods: The volatile flavor compounds at different brewing stages were analyzed by GC-IMS technology. Results: A total of 63 kinds of flavor compounds were identified, including 26 kinds of esters, 10 kinds of alcohols, 9 kinds of aldehydes, 7 kinds of ketones, 6 kinds of alkanes, 2 kinds of acids, 2 kinds of furans and 1 kinds of ether. Principal components analysis (PCA) showed that the cumulative difference contribution rate of the first two principal components (PC1 and PC2) was 81.2%, indicating that …
Determination Of Duck Meat Adulteration Ratio In Pork Stuffing,
2022
Heilongjiang National Vocational College, Harbin, Heilongjiang 150066 , China
Determination Of Duck Meat Adulteration Ratio In Pork Stuffing, Fei Ying-Min, Pan Lei, Ni Xue, Zhang Gen-Sheng
Food and Machinery
Objective: This study aimed to determine the proportion of duck adulteration in pork stuffing by gas chromatography. Methods: Based on the analysis of characteristic fatty acid types as well as contents in different meats by gas chromatography, the standard fingerprint profiles of pork and duck were established manually, and the chromatograms of duck adulteration samples with 10%, 30%, 50% and 70% adulteration in pork stuffing were analyzed. The characteristic fatty acids of duck-pork were finally selected as lauric acid, stearic acid, trans Behenic acid, and linoleic acid. The adulteration experiment was simulated to establish the prediction regression models …
Simultaneous Determination Of 45 Kinds Of Antibiotics In Aquatic Vegetables By High-Performance Liquid Chromatography-Triple Quadrupole Linear Ion Trap Mass Spectrometry,
2022
Taizhou Food Inspection Centre, Taizhou, Zhejiang 318000 , China
Simultaneous Determination Of 45 Kinds Of Antibiotics In Aquatic Vegetables By High-Performance Liquid Chromatography-Triple Quadrupole Linear Ion Trap Mass Spectrometry, Zhang Jin-Jun, Xia Hui-Li, Gao Hai-Bo, Zhang Fang-Fang
Food and Machinery
Objective: This study aimed to establish a rapid screening and confirmation method for the 45 kinds of antibiotics, including quinolones, sulfonamides, nitroimidazoles and macrolides in aquatic vegetable, by ultra-high performance liquid chromatography-triple quadrupole-linear ion trap mass spectrometry (UPLC-Q-Trap-MS). Methods: The sample was extracted with acetonitrile containing 0.1% formic acid, then cleaned up with primary secondary amine (PSA), anhydrous magnesium sulfate (Na2SO4) and C18. The analytes were detected by UPLC-Q-Trap-MS in the multiple-reaction monitoring with information-dependent acquisition of enhanced product ion (SMRM-IDA-EPI) mode, followed by matching retrieval of a multiple antibiotic database. The …
Determination Of 4 Categories Of Flavor Substances In Liquor By Gas Chromatography Mass Spectrometry,
2022
Wuxi Center for Disease Control and Prevention, Wuxi, Jiangsu 214023 , China
Determination Of 4 Categories Of Flavor Substances In Liquor By Gas Chromatography Mass Spectrometry, Xu Zhi-Fei, Wu Yu-Kang, Jiang Yu-Hong, Zhou Run
Food and Machinery
Objective: To establish an analytical method for the determination of four main flavor substances in liquor. Methods: A gas chromatography mass spectrometry (GC-MS) method was established for the simultaneous determination of esters, alcohols, acids, and aldehydes in liquor. Single ion monitoring (SIM) mode was chosen. Then the method was inspected through comparison with the standard mass spectrum database, quantitative analysis of the external standard method and relative standard deviation of day-in and day-out were investigated. Results: The limits of detection of the four types of flavor compounds in liquor were 0.007~0.070 mg/L, and the limits of quantitation …
Research On The Application Of Big Data In Food Safety Supervision Risk Early Warning,
2022
Information Center of the State Administration for Market Regulation, Beijing 100820 , China
Research On The Application Of Big Data In Food Safety Supervision Risk Early Warning, Du Lin, Wen Sheng-Jun, Yuan Gang
Food and Machinery
As an important part of modern food safety governance system, food safety risk early warning fully embodies the scientific principle of "prevention first, risk management, whole process control and social co governance". This paper focuses on how to use effective data collection and data analysis strategies to achieve food safety risk early warning through monitoring, analysis, evaluation and other ways, so as to support government supervision with a more scientific and accurate food risk data management and evaluation system.
Construction Of Embedded Governance Model Of Food Safety Risk In China,
2022
Marxism School of Hebi Polytechnic, Hebi, Henan 458030 , China
Construction Of Embedded Governance Model Of Food Safety Risk In China, Cai Shi-Qin
Food and Machinery
As an innovative research method, embedded governance not only pays attention to the impact of institutional factors on organizational change, but also pays more attention to the importance of economic, political, social and other factors in organizational development. The review summarized the practical problems of "decoupling" between the governance subject, governance mechanism, governance means and governance objectives in Chinese food safety risk, such as the unidirectional governance subject, the decoupling of governance means, and the hysteresis of governance mechanism. It is pointed out that the embedded management of food safety risks in China can be realized and the new model …
