Effects Of Ultrasound-Assisted Glycation On The Allergenicity Of Β-Lactoglobulin During Digestion,
2021
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Effects Of Ultrasound-Assisted Glycation On The Allergenicity Of Β-Lactoglobulin During Digestion, Ma Qiu-Ping, Wang Hui, Tu Zong-Cai, Wen Ping-Wei, Hu Yue-Ming
Food and Machinery
The method of indirect competitive ELISA, scanning electron microscopy (SEM) and dynamic light scattering (DLS) were used to study the ultrasound-assisted glycation with lactose (UAG) on changes in allergenicity and structure of β-lactoglobulin (β-Lg) during digestion in vitro. The results showed that the allergenicity and the degree of hydrolysis of UAG modified β-Lg had a reduced during gastrointestinal digestion. Glycation limited β-Lg to form a smaller particle structure during gastric digestion, then aggregated during intestinal digestion. The fluorescence intensity first increased and then decreased, and the maximum emission wavelength appeared red shift. These results indicated that UAG modification could effectively …
Study On Quality Kinetics Of Fermented Sour Meat During Cooking,
2021
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan 450002, China
Study On Quality Kinetics Of Fermented Sour Meat During Cooking, Wu Hui-Lin, Li Miao-Yun, Zhao Li-Jun, Zhao Gai-Ming, Zhu Yao-Di
Food and Machinery
Kinetic analysis was carried out on the dynamic changes of ripening factors (color, shear force) and superheating factors (water activity, water content) during the heating process of fermented sour meat in 70~80 ℃water bath. The results showed that the changes of ripening factor (color, shear force) and superheating factor (water activity, water content) of fermented sour meat were all in accordance with the first-order kinetic equation, the Z value of brightness value was 63.751 ℃ and the Ea value was 4.016 kJ/mol; The Z value of redness change was 35.500 ℃, Ea value was 4.029 kJ/mol, and the …
The Relationship Between Selenium-Containing Rice Milling Rate And Selenium Loss In Jiangjin District, Chongqing,
2021
College of Food Science South University, Chongqing 400715, China
The Relationship Between Selenium-Containing Rice Milling Rate And Selenium Loss In Jiangjin District, Chongqing, Sun Rui, Zhong Geng, Zhang Yang, Zeng Zuo-Hua, Fang Li-Kui
Food and Machinery
19 kinds of selenium-containing rice were collected from 7 towns in Jiangjin District, and the influence of milling on the selenium content of rice was investigated. Significant differences were found in the selenium content in different varieties of brown rice (P<0.05). Yuxiang 203, Jing 1 You Huazhen, Q Xiang You 100 and Jing Liang You 510 had stronger selenium accumulation ability. Under the influence of rice varieties and planting environment, rice bran with different milling rate, selenium content and selenium loss in the milling process were different. The selenium content in rice bran of Yuxiang 203 and Jing1 Youhuazhen was higher, up to 0.82 mg/kg, which could be widely used as selenium-rich by-products produced in the processing process. All the samples showed that higher milling rate could cause higher processing precision and higher loss rate of selenium, and the highest loss rate of selenium was up to 44.39%. During the milling process, the selenium loss of Jing1 Youhuazhen and Jing Liang You 510, planted in Jiasui Town, Q Xiang You 100, and Yuxiang 203 planted in Baisha town and Zhongshan town, was relatively small. After grinding the 80 s, the selenium content in first-grade polished rice could still reach the level of selenium enrichment.
The Effect Of Ph And Buffer Systems On The Inhibition Of Lipoxygenase Activity By Plant Polyphenols,
2021
College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, China
The Effect Of Ph And Buffer Systems On The Inhibition Of Lipoxygenase Activity By Plant Polyphenols, Ye Feng-Ling, Jia Li-Rong, He Qiang, Dong Yi
Food and Machinery
In order to optimize the Ultraviolet (UV) spectrophotometric method for determination of polyphenols inhibiting LOX activity, and to explore the influences of the buffer systems and pH on LOX enzyme activity and polyphenol auto-oxidation, this paper studied the changes of LOX enzyme activity and the auto-oxidation of gallic acid, quercetin, catechin and 3,4-dihydroxyphenylacetic acid under different buffer systems and pH conditions. The results showed that the activity of LOX was stronger under alkaline conditions, and the 4 polyphenols had the weakest self-oxidation in the borate system and the strongest self-oxidation in the Tris-HCl system. The higher the pH in each …
Study On Absorption And Desorption Properties Of Macroporous Resin For Pericarps Of Trapa Bispinosa Roxb.,
2021
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Study On Absorption And Desorption Properties Of Macroporous Resin For Pericarps Of Trapa Bispinosa Roxb., Yuan Huan, Peng Li-Sha, Sun Meng-Yao, Cao Qing-Ming, Long Qi-Zhi
Food and Machinery
This study describes a method for separation and purification of polyphenolics of ethyl acetate extract (EAE) of Trapa bispinosa Roxb. pericarps (TBP) by macroporous resins. The abilities of static absorption and desorption of seven kinds of macroporous resins were studied. The best macroporous resin D101 was selected. The dynamic absorption and desorption conditions were optimized as follows: 5 mg/mL of the sample concentration, 1 mL/min of the flow rate of sample loading, 70% of ethanol as the eluent, 4 mL/min of the elution flow rate and 5 BV of the elution volume. After enrichment by D101 macroporous resin, the content …
Fluorescence Aptasensor Detection Of Chloramphenicol Based On Mno2 Nanosheet And Exo-I,
2021
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Fluorescence Aptasensor Detection Of Chloramphenicol Based On Mno2 Nanosheet And Exo-I, Ma Peng-Fei, Qi Shuo, Lu Yan, Zhou You, Wang Zhou-Ping
Food and Machinery
In order to develop rapid detection method for chloramphenicol in food, in this study, a novel chloramphenicol aptasensor was constructed based on fluorescence quenching ability of MnO2 nanosheet and fluorescence amplification ability of Exo-I digestion. Results showed that under optimal fluorescence detection conditions of 50 nmol/L concentration of aptamer, 0.05 mg/mL concentration of MnO2 nanosheet, 0.4 U/μL concentration of Exo-I and Exo-I digestion time of 50 minutes, and the fluorescence intensity had a good linear relationship with the concentration of chloramphenicol (R2=0.995). The linear range of detection was 0.1~80.0 nmol/L with the detection limit of 0.08 …
Detection Of Foodborne Pathogenic Bacteria Based On Hyperspectral Imaging,
2021
College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Fujian Colleges and Universities Engineering Research Center of Modern Agricultural Equipment, Fuzhou, Fujian 350002, China
Detection Of Foodborne Pathogenic Bacteria Based On Hyperspectral Imaging, Duan Peng-Sheng, Xu Jin-Chai, Chen Yi-Lei, Ye Da-Peng, Weng Hai-Yong
Food and Machinery
Aiming at the problem of foodborne pathogenic bacteria detection process is time-consuming, composed a application highlights like technology obtained 12,18,24 h 3 phase 5 kinds of pathogenic bacteria [Staphylococcus aureus (S. aureus), Listeria monocytogenes (LM), Diarrheagenic e.coli (DEC), Salmonella enteritidis (SE) and Shigella spp flexneri (S. flexneri)] of hyperspectral image, using successive projections algorithm (SPA) in combination with relevant analysis (CA) to extract various growing pathogenic bacteria sensitive wave bands and established the least squares support vector machines (LS-SVM) discriminant model. The results showed that the reflectivity of the five types of pathogens to different wavelengths of light was different. …
Research On The Application Methods Of Classifying And Recognizing Baijiu Wine Based On Deep Learning,
2021
School of Automation and Information Engineering, Sichuan University of Light Chemical Technology, Zigong, Sichuan 643000, China; Sichuan Provincial Key Laboratory of Artificial Intelligence, Zigong, Sichuan 643000, China
Research On The Application Methods Of Classifying And Recognizing Baijiu Wine Based On Deep Learning, Liu Xin, Han Qiang, Zhou Yong-Shuai, Tuo Xian-Guo
Food and Machinery
A deep learning-based model for the classification and prediction of Baijiu wine brands is developed, combining with the Tensorflow and Keras frameworks. The test sample data set is established by collecting the feature information of Baijiu wine to be tested through an electronic tongue (an array sensor), combining the known Baijiu wine categories with that of the unknow one (to be test). Then the deep learning-based Baijiu wine brand classification prediction model was trained and tested for, preparing for the performance by using the trainedand tested sets. The results showed that the prediction model achieves 99.987% of Baijiu wine brand …
Administrative Supervision System Of Internet Food Trade In Germany And The Enlightenment To China,
2021
CPC Liaocheng Party School, Liaocheng, Shandong 252000, China
Administrative Supervision System Of Internet Food Trade In Germany And The Enlightenment To China, Shao Ru-Hua
Food and Machinery
The administrative supervision system for online food trade in Germany was built by German Federal Consumer Protection and Food Safety Office mainly based on 《German Food, Commodity and Feed Law》and other relevant laws and regulations, the German official monitoring center of e-commerce in food and D21 Quality Criterion. From the perspective of German mature administrative supervision system for online food trade, China has not yet set up an administrative agency which unifies and coordinates organization for online food safety, a unified operation platform for the administrative supervision of online food trade and a widely acknowledged quality certification criterion. Therefore, establishing …
Uncertainty Evaluation For Determination Of Free Gossypol In Vegetable Oil By High Performance Liquid Chromatography,
2021
Jinan Center for Food and Drug Control, Jinan, Shandong 250102, China
Uncertainty Evaluation For Determination Of Free Gossypol In Vegetable Oil By High Performance Liquid Chromatography, Long Jin-Lin, Wang Chun-Lin, Tao Yin-Feng, Sun Xiao-Han, Li Shuo
Food and Machinery
According to the detection method of free gossypol in vegetable oil，this paper establishes a mathematical model of uncertainty evaluation for determination of free gossypol in vegetable oil . The main sources of uncertaintyin measurement arising from procedure of testing were analyzed and evaluated. The evaluation results showed that the fitting of standard curve, the performance of liquid chromatograph and the repeatability of sample pretreatment made great contribution to the uncertainty of free gossypol detection results. When the content of free gossypol in edible oil was 48 mg/kg, the expanded uncertainty was 5 mg/kg (k=2).
Comprehensive Evaluation Model Of Heavy Metal Pollution In Meat Products Based On Best-Worst Method And Entropy Method,
2021
Beijing Key Laboratory of Big Data Technology for Food Safety, Beijing Technology and Business University, Beijing 100048, China
Comprehensive Evaluation Model Of Heavy Metal Pollution In Meat Products Based On Best-Worst Method And Entropy Method, Wang Xian-Fa, Chen Yi, Sun Yue-Hong
Food and Machinery
In order to evaluate the degree of heavy metal (Cd, Cr, Pb, As) pollution in different meat products and different regions comprehensively and quantitatively, a comprehensive evaluation method of heavy metal pollution in meat products based on the best-worst method (BWM)-entropy(E) model was proposed. Firstly, Building a comprehensive evaluation index system based on heavy metal toxicity and content. Then, the best-worst method was applied to evaluate the degree of heavy metal pollution in various meat products. Finally, the entropy method was used to comprehensively evaluate the degree of heavy metal pollution in different regions. The case study used in this …
Flat Design Process Of Cocktail Packaging Based On The Whole Life Cycle Concept,
2021
School of Packaging Design & Art， Hunan University of Technology, Zhuzhou, Hunan 412007, China
Flat Design Process Of Cocktail Packaging Based On The Whole Life Cycle Concept, Liu Zong-Ming, Li Chun-Ping, Chen Wei
Food and Machinery
Combined with the concept of flat and the concept of full life cycle, the whole life cycle of cocktail packaging was proposed. Through the analysis of typical design cases, the whole life cycle of flat cocktail packaging was explained, and a complete design process of flat cocktail packaging was constructed. Taking the design of self-created cocktail brand as an example, the flat design process was verified experimentally. The results show that the flat design process is helpful for designers to judge and design flat packaging in the whole life cycle.
International Experience And Enlightenment Of The Guiding Stars Front Of Package Labeling,
2021
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
International Experience And Enlightenment Of The Guiding Stars Front Of Package Labeling, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
This study elaborated nutritional evaluation algorithm and its characteristics, the promotion, the product search database, publicity and education activities, implementation effect of Guiding Stars labeling, summarized three enlightenments for Chinese enterprises to enter the field of FOP labeling certification, and put forward policy suggestions to promote enterprises to carry out FOP labeling certification.
Effect Of Storage Conditions On Protein Quality Of Walnut Kernel,
2021
School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China
Effect Of Storage Conditions On Protein Quality Of Walnut Kernel, Peng Wu, Wang Wei-Qing, Wang Ping, Yu Xiong-Wei, Fu Qing-Li, Li Shu-Gang
Food and Machinery
Walnut kernel was used to research the influence of temperature and vacuum degree on its protein structure and function properties. The results showed that the quality of walnut kernel protein was significantly affected by factors of temperature and vacuum, and the influence degree of these factors was valued as: temperature > vacuum, constant temperature (35 ℃) > room temperature (25 ℃)> refrigeration (4 ℃). Moreover, with the extension of storage time, the content of sulfhydryl groups in walnut kernel protein decreased, and the content of disulfide bonds and carbonyl compounds increased. The results obtained from electrophoresis and infrared analyses indicated that the …
Study On Drying Characteristics And Drying Kinetic Model Of Kiwi Fruit Slices In Fluidized Bed,
2021
Kunming University of Science and Technology, Mechanical and Electrical Engineering, Kunming, Yunnan 650500, China
Study On Drying Characteristics And Drying Kinetic Model Of Kiwi Fruit Slices In Fluidized Bed, Zou San-Quan, Liu Xian-Xi, Zhao Zhen-Chao, Zhang Xue-Bo
Food and Machinery
In order to improve the drying quality and shorten the drying time of kiwifruit slices, the effects were studied in different temperatures (55, 65, 75, 85 ℃), wind speed (1.5, 2.5, 3.5, 4.5 m/s) and thickness (5, 10, 15 mm) on the hot air drying curve, water effective diffusion coefficient and drying activation energy of kiwifruit slices. The results showed that the whole drying process of kiwifruit slices belonged to reduced-speed drying, and the effective water diffusion coefficient was 1.296 39×10-9 ~4.589 94×10-9 m2/s, which increased with the increase of temperature and wind speed, and decreased with the …
Preparation Of Catalyst Cu/Ce0.75Zr0.25O2 And Its Catalytic Performance In Dry Reforming Of Ethanol,
2021
Hunan Normal University, Changsha, Hunan 410081, China
Preparation Of Catalyst Cu/Ce0.75Zr0.25O2 And Its Catalytic Performance In Dry Reforming Of Ethanol, Huang Jia-Miao, Li Liang-Yi, Cao Dong, Huang Zhong-Pei
Food and Machinery
Cu/Ce0.75Zr0.25O2 catalysts was prepared by urea co-precipitation with assistant of microwave. The activity and stability of the catalyst for ethanol dry gas reforming was studied. The result showed that the Cu/Ce0.75Zr0.25O2 catalyst possessing high catalytic activity. The activity increased with the rising of the reaction temperature. The catalyst stayed stable under 750 ℃ during the 90-hour reaction process and the conversion factor of ethanol remained 100%.
Bioactivities Of Different Solvents Extracts From The Ethanol Extract Of Rhodiola Rosea,
2021
School of Chemistry and Environmental Sciences, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China
Bioactivities Of Different Solvents Extracts From The Ethanol Extract Of Rhodiola Rosea, Liu Cun-Fang, Wei Ling-Ling, Wang Yi-Ying, Wu Rui, Tian Guang-Hui
Food and Machinery
The ethanol extract was obtained from the powder of Rhodiola rosea with ethanol recycling in Soxhlet extractor, and was dissolved in water to disperse system after recovering the ethanol, then respectively extracted with cyclohexane, chloroform, ethyl acetate and butanol to get different solvent extracts. These different solvent extracts were determined total phenols and flavonoids content by a spectrophotometer, in the same time, their anti-oxidation activities were tested by DPPH· method, Fenton reaction method and prussian blue method with using Vc as a reference substance, and their antibacterial activities were evaluated by using minimum inhibitory concentration and minimum bactericidal concentration. The …
Effects Of Nanofiber From Plant On Stability Of Food Emulsion,
2021
College of Bioscience & Bioengineering, Hebei University of Science & Technology, Shijiazhuang, Hebei 050018, China
Effects Of Nanofiber From Plant On Stability Of Food Emulsion, Sun Zhe-Hao, Li Qiao-Ling
Food and Machinery
This paper elucidates the preparation and characteristics of nanofiber from plant, analyzes influence on food emulsion stability and the research direction of its preparation and modification technology is also prospected.
Research Progress Of Intelligent Equipment And Technology For Livestock And Poultry Slaughter And Processing,
2021
College of Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory of Optimal Design of Modern Agricultural Equipment, China Agricultural University, Beijing 100083, China
Research Progress Of Intelligent Equipment And Technology For Livestock And Poultry Slaughter And Processing, Li Jun, Xie Bin, Zhai Zhi-Qiang, Zhang Peng, Hou Song-Tao
Food and Machinery
This review introduced the main slaughtering and processing enterprises, advanced equipment and intelligent technology at home and abroad. The research status and existing problems of existing technologies, were analyzed and expounded, and the development trend of slaughtering and processing intelligent technology and equipment were prospected.
Evaluation Of The Inactivation Kinetics Of Cronobacter Sakazakii In Infant Formula Treated By Radio Frequency Dielectric Heating And Uvc Light [Research Note],
2021
Shanghai Jiaotong University
Evaluation Of The Inactivation Kinetics Of Cronobacter Sakazakii In Infant Formula Treated By Radio Frequency Dielectric Heating And Uvc Light [Research Note], Yun Deng, Yuwei Wu, Yuanrong Zheng, Danfeng Wang, Zhenmin Liu
The Philippine Agricultural Scientist
We studied the inactivation kinetics of Cronobacter sakazakii (CS) in infant formula subjected to radio frequency dielectric heating (RF) alone or sequential RF-UVC irradiation for 30 min. We used one linear model and two nonlinear models to fit the data and compared the results. Our findings revealed that CS was more susceptible to the combined treatment than to RF alone at the same temperature and that inactivation rate increased with increasing temperature. The sequential RF (90°C, 5 min) - UVC (25 min) treatment was the most effective at inactivating CS. The survival curves of CS were non-linear. …
