Effects Of Ultra-Fine Green Tea Powder On Noodle Quality And Optimization Of Green Tea Noodle Formula,
2021
College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
Effects Of Ultra-Fine Green Tea Powder On Noodle Quality And Optimization Of Green Tea Noodle Formula, Cai Xi-Xi, Chen Xu, Chen Xuan, Chen Meng-Shi, Gao Xue-Ling, Wang Shao-Yun
Food and Machinery
Objective: The study aimed to explore the effect of ultra-fine green-tea powder on the quality of noodles, and develop a kind of noodles rich in superfine powder of green tea. Methods: The effects of ultra-fine green tea powder on the texture characteristics, water migration and sensory flavor of noodles were comprehensively analyzed, and the formula of ultra-fine green tea noodles was optimized by response surface design. Results: The addition of ultra-fine green-tea powder had adverse effect on the cooking characteristics of noodles. Adding 2%~4% superfine green tea powder could improve the sensory and texture properties of noodles, including hardness, chewability …
Study On Western Style Of Rabbit Meat Ham Rich In Corn Germ Oil And It's Quality Analysis,
2021
Luohe Vocational College of Food, Luohe, Henan 462300, China; Luohe Food Institute, Luohe, Henan 462300, China
Study On Western Style Of Rabbit Meat Ham Rich In Corn Germ Oil And It's Quality Analysis, Zhang Xue-Quan, Li Xiang-Hui, Wu Guang-Hui
Food and Machinery
Objective: A western-style rabbit meat ham rich in corn germ oil was developed, and the corn germ oil was used to replace animal fat in traditional ham. Methods: Using corn germ oil, rabbit and starch as the main raw materials, through single factor test and L9 （34） orthogonal test, the types of starch and the best addition amount of corn germ oil, rabbit and starch were determine, and the quality indexes of western-style rabbit meat ham were tested according to relevant national standards. Results: The western-style rabbit meat ham, which was rich in corn germ oil, made …
Analysis Of Edible Areca Products Based On Electronic Tongue Technology,
2021
Engineering Technology Research Center of Hunan Binzhilang Food Science Limited Company, Xiangtan, Hunan 411201, China;Engineering Technology Research Center of Hunan Areca Processing and Safety, Xiangtan, Hunan 411201, China
Analysis Of Edible Areca Products Based On Electronic Tongue Technology, Chao Yu-Zhou, Liu Yi, Zhao Zhi-You, Xia Yan-Bin
Food and Machinery
Objective: Electronic tongue technology was used to analyze the taste of edible areca and compared with sensory evaluation to provide a more objective and accurate evaluation method. Methods: The taste of 12 different areca products from 8 enterprises was analyzed using electronic tongue, sensory evaluation, and multivariate statistical methods. Results: There were significant differences in the areca taste index between different brands; the samples were divided into three groups by principal component analysis, factor analysis and cluster analysis, and each cluster had its unique taste characteristics. Combined with the electronic tongue and sensory evaluation, the results were consistent except for …
Research Progress On The Mechanism Of Dietary Polyphenols In Improving Inflammatory Bowel Disease,
2021
College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
Research Progress On The Mechanism Of Dietary Polyphenols In Improving Inflammatory Bowel Disease, Lin Peng-Cheng, Cao Jun-Han, Xie Wan-Cui
Food and Machinery
This article summarizes the mechanism by which dietary polyphenols improve inflammatory bowel disease by regulating oxidative stress, protecting the intestinal mucosal barrier, regulating intestinal flora and metabolites, highlights the regulatory effect of dietary polyphenols on inflammatory bowel disease inflammatory signaling pathways, and prospects to the research direction of dietary polyphenols in the nutritional intervention field of inflammatory bowel disease and other diseases.
Nutrition Misunderstanding Of Competitive Athletes And Its Improvement,
2021
Guangxi Police College, Nanning, Guangxi 530023, China
Nutrition Misunderstanding Of Competitive Athletes And Its Improvement, Zeng Jia
Food and Machinery
At present, the main problems in athletes' diet include imbalance in the proportion of nutrients, unreasonable distribution of nutrients and calories, insufficient intake of trace elements, lack of awareness of nutrition matching, etc. Therefore, a few measures such as scientific nutrition matching, rational distribution of calories for three meals, paying attention to the intake and distribution of trace elements, and strengthening nutrition education for athletes were proposed, and this is the healthy basis for maintaining the best competitive state of competitive athletes.
Research Progress On Management Of Athletes’ Dietary Nutrition,
2021
College of Physical Education and Health, Henan Vocational College of Mechanical and Electrical Engineering, Zhengzhou, Henan 451100, China
Research Progress On Management Of Athletes’ Dietary Nutrition, Jing Xi-Min
Food and Machinery
By systematically selecting, combing and analyzing the published papers on the literature retrieval websites, such as SCI、CNKI, etc., this review summarized the current research progress of foreign and domestic sports dietary nutrition of athletes, and explored the metabolic laws and nutrition management strategies of energy, carbohydrates, protein and fat, in order to provide some references for theoretical development of sports nutrition and the research and manufacturing of sports nutrition food in China.
Research On Development Model Of Gastronomy Tourism,
2021
School of Management, Jiageng College, Xiamen University, Zhangzhou, Fujian 363105, China
Research On Development Model Of Gastronomy Tourism, Liu Cang
Food and Machinery
The value and significance of food tourism were analyzed from two aspects including consumer satisfaction and economic development. The development model of food tourism was classified into three categories, i. e., regional food tourism, festival food tourism and theme food tourism, and the development status of the three kinds of modes in and outside China was also enumerated. Finally, suggestions are given for the development of food tourism in the future.
Research Progress On Application Of Compound Edible Gum In Meat Products,
2021
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
Research Progress On Application Of Compound Edible Gum In Meat Products, Zhang Gen-Sheng, Zhao Jin-Na, Yu Shi-You, Wang Jun-Ru
Food and Machinery
The application of compound edible gum in meat processing and its effect on the quality of meat products were reviewed. The compound edible glue plays an important role in protein protection, gel water, emulsion stability, quality improvement and preservation. However, the proportion of species and distribution of edible gum and its action mechanism of improving the meat quality remains to be further studied.
Study On The Variation Of Volatile Components Of Ready-To-Eat Pacific Saury （Cololabis Saira） During Processing,
2021
Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Food Biotechnology Innovation Engineering Technology Research Center, Fuzhou, Fujian 350108, China
Study On The Variation Of Volatile Components Of Ready-To-Eat Pacific Saury （Cololabis Saira） During Processing, Wu Li-Xiang, Zhang Wen, Tong Qiu-Xia, Ni Li
Food and Machinery
Objective: Headspace solid-phasemicroextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to separate and identify the volatile components of Pacific saury. Methods: The odor threshold was used to calculate the relative odor activity value (ROAV) to determine the critical aroma component of the samples under different processing stages. Principal components analysis and variable importance for the projection (VIP) values were used to determine characteristic flavor compounds at different stages. Results: The results showed that 63 volatile components were detected in Pacific saury samples, and aldehydes were the main flavor substances. (E, Z)-2,6-nonadienal, Octanal, Methional, (Z)-4-heptenal, (E, E)-2,6 nonadienal and 1-octene-3 …
Comparison Of Emulsification Cross-Linking Method And Solvent Evaporating Technique For Preparation Of Microsphere Encapsulating Lemon Essential Oil,
2021
Institute of Molecular Science, Shanxi University, Taiyuan, Shanxi 030000, China
Comparison Of Emulsification Cross-Linking Method And Solvent Evaporating Technique For Preparation Of Microsphere Encapsulating Lemon Essential Oil, Chang Xiang-Yu, Li Hui-Qing, Cao Ye-Xia, Zhang Xin-Rui
Food and Machinery
Objective: In order to overcome the disadvantageous volatility and degradability of essential oil, microsphere was prepared with polymer as wall material to encapsulate essential oil for sustaining release. Methods: The Lemon essential oil was extracted from the steam distillation, the essential oil microspheres were prepared by emulsion cross-linking method taking sodium alginate/gelatin used as the wall material, and solvent evaporating technique Polylactic acid-Glycolic Acid copolymer (PLGA) as the wall material. The properties of the microspheres were compared by yield rate, entrapment efficiency and slow release behavior, and their thermal stability was tested by thermogravimetric analysis. Results: The diameter of the …
Dark Tea Polysaccharide-Iron Produced By Ultra-High Static Pressure And Its Digestion Properties In Vitro,
2021
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
Dark Tea Polysaccharide-Iron Produced By Ultra-High Static Pressure And Its Digestion Properties In Vitro, Jia Shi-Rong, He Hong, An Feng-Ping, Zeng Sao-Xiao, Song Hong-Bo
Food and Machinery
Objective: Given the disadvantages of a traditional heating method for preparing polysaccharide-iron, such as long producing time and low iron binding rate, the aim was to optimize the preparation technology of dark tea polysaccharide-iron (DTPIC-HP) under ultra-high static pressure and investigate its digestion characteristics in vitro. Methods: DTPIC-HP was prepared by ultra-high static pressure with black tea polysaccharide as material. The preparation conditions were optimized, and the stability and bioavailability in vitro were investigated. Results: The effects of pressure, the ratio of polysaccharide to iron and treatment time on the iron content in DTPIC-HP were non-linear, and quadratic and interactive …
Effects Of The Addition Of Pumpkin Powder On The Quality Characteristics Of Fresh Noodles,
2021
Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China;Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Effects Of The Addition Of Pumpkin Powder On The Quality Characteristics Of Fresh Noodles, Tan Yu-Heng, Li Liang-Yi, Ma Yan, Luo Ao-Jie, Hu Han, Zhou Wen-Hua
Food and Machinery
Objective: This study focuses on the effect of different additions of pumpkin powder on the quality characteristics of fresh pumpkin noodles. Methods: The color, cooking characteristics, texture characteristics and sensory evaluation scores of fresh noodles with different additions of pumpkin powder were determined, and the comprehensive evaluation was carried out by correlation analysis and principal component analysis. Results: With the increase in the amount of pumpkin powder added, the brightness of the fresh noodles decreased and the color changed from bright yellow to orange yellow. The 5% pumpkin powder fresh noodles had the lowest breakage rate and loss rate, and …
Recent Progress On Regulation Of Inflammatory Bowel Disease By Polysaccharides From Edible Fungi,
2021
College of Agricultural, Yanbian University, Yanji, Jilin 133002, China
Recent Progress On Regulation Of Inflammatory Bowel Disease By Polysaccharides From Edible Fungi, Yang Xi-Ming, Xu Hong-Yan, Liu Si-Qi, Zhang Ming-Yan, Chen Chun-Ping
Food and Machinery
In this review, the composition and physiological effects of polysaccharides from edible fungi, the direct intervention of edible fungi polysaccharides in inflammatory bowel disease, and the indirect intervention by regulating gutmicrobiota were summarized. In addition, some suggestions for further study of the polysaccharides from edible fungi were put forward.
Design And Statics Analysis Of A Novel Under-Actuated Robot Hand,
2021
School of Vehicle Engineering, Hunan Biological & Electromechanical Polytechnic, Changsha, Hunan 410127, China
Design And Statics Analysis Of A Novel Under-Actuated Robot Hand, Jiang Rui-Bing, Zuo Cui, Huang Long, Li Zuo-Kui, Liu Bo-Hai
Food and Machinery
Objective: Here in this study, we focus on solving the pick-and-place problem of the food packaging boxes in different positions. Methods: A novel design of under-actuated robotic hand was proposed, and two motion patterns of the robotic hand were realized based on cable-pulley transmission, which were parallel gripping and adaptive gripping between the fingers. On this basis, the statics of the robotic hand was analyzed through the principle of virtual work, and the gripping forces between the fingers were obtained. Results: The force between the fingers can ensure the effective gripping of the packaging box no matter whether the box …
Seaweed Polysaccharide In Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, And Coatings),
2021
Technological University Dublin
Seaweed Polysaccharide In Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, And Coatings), Kalpani Y. Perera, Shubham Sharma, Amit K. Jaiswal, Swarna Jaiswal
Articles
Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low …
Optimization Of Ethanol Production From Enzymatically Saccharified Biomass Of Acid-Pretreated Rice Straw,
2021
Institute of Molecular Biology and Biotechnology, University of Lahore, Lahore, Pakistan
Optimization Of Ethanol Production From Enzymatically Saccharified Biomass Of Acid-Pretreated Rice Straw, Muzammal Mateen Azhar, Qurban Ali, Arif Malik, Elham Khalili, Muhammad Arshad Javed, Shinawar Waseem Ali, Muhammad Saleem Haidar
The Philippine Agricultural Scientist
The substrate of rice (Oryza sativa) straw employed in this study was procured from local market and stored in polyethene bags until needed. The study was conducted to find out the effects of process optimization of ethanol production from enzymatically saccharified biomass of acid-pretreated rice straw. The results indicated that acid pretreatment has reduced lignin content about 50%. Resultantly, pretreatment raised cellulose contents up to 52% making it suitable for enzymatic saccharification. Optimization of saccharification illustrated that parameters such as biomass, enzyme concentration, temperature, incubation time and agitation indeed affected the action of cellulase on pretreated biomass releasing …
Isolation And Characterization Of The Total Protein In ’Lakatan’ Banana (Musa Acuminata Colla) With Bioactive Peptides Exhibiting Antioxidative And Antihypertensive Activities,
2021
Institute of Chemistry, University of the Philippines Los Banos
Isolation And Characterization Of The Total Protein In ’Lakatan’ Banana (Musa Acuminata Colla) With Bioactive Peptides Exhibiting Antioxidative And Antihypertensive Activities, David Mangussad, Ana Teresa Sucgang, Mia Clare Marie Clemencia, Marlo Manalo, Lawrence Yves Uy, Mary Ann Torio
The Philippine Agricultural Scientist
Hypertension is a leading cause of disease burden in developing countries. Leading factors are obesity, increased cholesterol levels, and long-term oxidative stress. Since commercially available drugs for cardiovascular diseases such as antioxidants and ACE receptor blockers are expensive, preventive cheaper alternatives derived from foods are sought after. Lakatan, one of the most abundant and cheap food sources in the Philippines has been proven to have antioxidant and antihypertensive properties but studies exploring the proteins and bioactive peptides responsible for its health benefits are very limited. In this study, proteins from Lakatan (Musa acuminata Colla) have been studied to understand …
An Evaluation Of The Hargreaves-Samani Method For Estimating Evapotranspiration Under Semi-Arid Conditions,
2021
Gaziantep University, Nizip Vocational Training School, Department of Plant and Animal Production Organic Farming Programme, Samandöken Village-Nizip/Gaziantep, Turkey
An Evaluation Of The Hargreaves-Samani Method For Estimating Evapotranspiration Under Semi-Arid Conditions, Yusuf Aydin
The Philippine Agricultural Scientist
It is suggested by the Food and Agriculture Organization of the United Nations (FAO) to use the FAO56-Penman-Monteith (FAO56-PM) model as the standard model in reference crop water consumption studies. However, the climate parameters required by the standard model cannot be fully and reliably obtained in under developed or developing countries. Hence, the Hargreaves-Samani (HS) equation is used as an alternative to the FAO56-PM model since it can be used for calculations with less climate data. In this study, ETo-PM and ETo-HS values calculated at 8 provinces in Southeastern Turkey using the IAM-ETo software were evaluated and …
Dual Real-Time Fluorescence Quantitative Pcr Method For The Detection Of Orange And Citrus Components In Orange Juices,
2021
Guangdong Provincial Institute of Food Inspection, Guangzhou, Guangdong 510000, China
Dual Real-Time Fluorescence Quantitative Pcr Method For The Detection Of Orange And Citrus Components In Orange Juices, Chen Yin-Yin, Li Juan, Zhou Lu, Chen Dan-Xia, Han Zhi-Jie, Ding Qing-Long
Food and Machinery
Objective: To establish a dual real-time PCR method for the detection of orange and citrus components in orange juices. Methods: Through the design and screening of primers and probes for orange and citrus components. Through the detection of fruits, found the rule of fluorescence amplification of orange and citrus. Using the ratio difference of orange and citrus in FAM/VIC two fluorescence channels to determine the composition of orange and citrus. The lowest doping ratio detected by the method was verified by the experiment of orange juice adulteration, tested the commercial orange juice and verify the feasibility of the method. Results: …
Application Of Magnetic Covalent Organic Frameworks In Food Safety Analysis,
2021
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350000, China
Application Of Magnetic Covalent Organic Frameworks In Food Safety Analysis, Yang Da-Yu, Chen Zi-Ying, Pang Jie, Yan Zhi-Ming
Food and Machinery
In this paper, the application of magnetic covalent organic frameworks （MCOFs） in food safety analysis is reviewed by combining with the domestic and foreign literature, and the common preparation methods of MCOFs are briefly introduced. The application examples of MCOFs in pesticide residues, veterinary drug residues, organic pollutants, toxins and harmful substances in packaging were discussed, and the practical detection application of MCOFS in the future is prospected.
