Review Of Indica Post-Ripening On The Qualities Of Rice Noodle,
2021
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Review Of Indica Post-Ripening On The Qualities Of Rice Noodle, Mo Xi-Ya, Yi Cui-Ping, Zhu Hong, Li Cai-Yun
Food and Machinery
The quality changes of rice noodles during indica post-ripening were reviewed, and the physicochemical properties of related indica rice flour, including pasting properties, textural properties and hydration properties, were also analyzed. In addition, the correlation between the structure of starch, protein and lipid macromolecules among their interactions with the qualities of noodles was also summarized. This review will supply the theoretical basis for the quality stability of rice-based products, especially rice noodles.
Multi-Scale Structural Changes And Slowly Digestible Starch Formation Of Cold-Chain Cooked Rice,
2021
Huazhong Agricultural University, Wuhan, Hubei 430070, China
Multi-Scale Structural Changes And Slowly Digestible Starch Formation Of Cold-Chain Cooked Rice, Wang Li-Li, Zhao Si-Ming, Lin Qin-Lu, Cheng Yun-Hui, Zhou Meng-Zhou, Zhang Bin-Jia
Food and Machinery
The digestion results showed that a short-term (1 d) refrigeration allowed a significant increase in the content of slowly digestible starch by about 40%. As inspected by combined techniques such as small angle X-ray scattering, the short-term storage reduced the micron scale pore size, and allowed starch and protein chain reassembly into relatively flawed structures such as short-range orders, long-range starch crystallites and nonperiodic nanostructure; these structural changes resulted in the formation of structural domains with slowly digestible features. However, further prolonging the storage time strengthened the perfection of the reassembled structures, thus transforming partial slowly digestible fractions and negligibly …
Effect Of Dynamic High-Pressure Micro-Fluidization Treatment On Physicochemical And Structural Properties Of Square Bamboo Shoots Dietary Fiber,
2021
College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Engineering Education 〔Southwest University〕, Chongqing 400715, China
Effect Of Dynamic High-Pressure Micro-Fluidization Treatment On Physicochemical And Structural Properties Of Square Bamboo Shoots Dietary Fiber, Tang Cai-Die, Zhang Fu-Sheng, Yang Jin-Lai, Wu Liang-Ru, Zheng Jiong
Food and Machinery
To explore the effect on the physicochemical and structural properties of thebamboo shoots dietary fiber （BSDF）, square bamboo shoots dietary fiber was used toas raw material to obtain BSDF with different pressure （0, 50, 100, 150, 200 MPa） by dynamic high pressure micro-fluidization （DHPM） treatment. Results showed that as the treatment pressure increases, the particle size of BSDF firstly increased and then decreased. When the treatment pressure was up to 150 MPa, the particle size reached the minimum （370±11） nm. The water holding capacity, oil holding capacity and swelling capacity reached the maximum, which were increased by 47.74%, 50.54% and …
Effects Of Microwave On The Structural And Functional Properties Of Dietary Fibers From Different Sources,
2021
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Effects Of Microwave On The Structural And Functional Properties Of Dietary Fibers From Different Sources, Luo Sun-Jing, Xie Liang, Xiong Shao-Bai, Yang Rong, Chen Ting-Ting, Deng Li-Ping, Liu Cheng-Mei
Food and Machinery
The microwave was used to modify the dietary fibers (DFs) in sweet potato pomace, apple pomace, and soybean pomace. The changes in the structural properties of three kinds of DFs by microwave were investigated by scanning electron microscopy, X-ray diffraction and thermogravimetric analysis. Moreover, the functional properties, including water holding capacity, oil holding capacity, cholesterol adsorption capacity and nitrite ions adsorption capacity, were evaluated in this study. The results showed that microwave was an excellent modification method that could expose the accessibility margin, increase crystallinity, strengthen thermal stability, and improve the functional properties of three dietary fibers to varying degrees. …
Maslinic Acid Protects Against Lps-Induced Inflammatory Response In Raw264.7 Cells By Regulating Phosphorylation Of Stat3,
2021
College of Veterinary, Shanxi Agricultural University, Taigu, Shanxi 030801, China
Maslinic Acid Protects Against Lps-Induced Inflammatory Response In Raw264.7 Cells By Regulating Phosphorylation Of Stat3, Yue Cai-Xia, Chen Lei, Wang Wen-Kui, Li Gui-Lan, Hu Yong-Ting
Food and Machinery
In the paper, the protective effect of maslinic acid (MA) on LPS-induced inflammatory response in RAW264.7 cells was investigated, and its inhibition of transcription 3 (STAT3) phosphorylation, a signal transducer and activator, was also explored. NO generation was measured by Griess method. The levels of IL-6, IL-1β and IL-10 were detected by ELISA. The relative expression of iNOS, p-STAT3, p-JAK2 and SOCS3 were determined by Western blot. The release of reactive oxygen (ROS) was evaluated using DCFH-DA fluorescence. Results showed that MA could significantly inhibit the NO generation and the production of ROS. MA also decreased the releases of IL-6 …
Study On Regularities Of Medicinal Diet Recipes For Improving Spleen Deficiency Based On Data Mining,
2021
Department of Food and Drug Engineering, College of Pharmacy, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China; The First Hospital of Hunan University of Chinese Medicine, Changsha, Hunan 410007, China
Study On Regularities Of Medicinal Diet Recipes For Improving Spleen Deficiency Based On Data Mining, Cai Wen-Jing, Zheng Hui, Zheng Tao, Zeng Yi-Qiong, Li Wei-Zheng, Yang Yong
Food and Machinery
To explore the regularity of medicine diet recipes for improving spleen deficiency in the dictionary of Chinese medicinal diet by using the Traditional Chinese Medicine Inheritance Support System (TCMISS) (V2.5). It is intended to provide a new way of thinking for developing new prescriptions for Chinese medicine health food-related to spleen deficiency, such as promoting digestion, enhancing immunity, anti-oxidation, relieving physical fatigue and improving sleep. The medicinal diet recipes for improving spleen deficiency in the Dictionary of Chinese Medicinal Diet were collected, and the TCMISS（V2.5）was used for frequency analysis, association rule analysis and entropy hierarchical cluster analysis. Result: A total …
Screening And Identification Of A Strain Of Saccharomyces Cerevisiae And Its Characteristics,
2021
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China;Hunan Key Laboratory of Ecological Brewing Technology and Application, Shaoyang, Hunan 422000, China
Screening And Identification Of A Strain Of Saccharomyces Cerevisiae And Its Characteristics, Xiang Li-Ping, Fan Bin-Qiang, Yang Zhi-Long, Wu Qiang, Yu You-Gui
Food and Machinery
Based on the problems of high acidity and high residual sugar content in the process of strong-flavor liquor production, the yeast in medium and high temperature Daqu was preliminarily identified by plate streaking purification, WL medium morphology observation and microscope observation. Then, the yeasts with strong acid resistance and alcohol production ability were screened by TTC medium staining and differential acidity medium, and the molecular biology identification, biological characteristics and fermentation test of fermented grains were carried out. The results showed that the strain dq1 screened in medium and high temperature Daqu had strong growth activity at pH 3.0, and …
Effects Of Origin On The Compositions Of Essential Oil From Fresh Aril Of Torreya Grandis Cv. Merrilli Prepared By Hydro-Distillation,
2021
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Origin On The Compositions Of Essential Oil From Fresh Aril Of Torreya Grandis Cv. Merrilli Prepared By Hydro-Distillation, Zhu Hai-Dong, Zeng Mao-Mao, He Zhi-Yong, Qin Fang, Chen Jie
Food and Machinery
The yield and chemical compositions of essential oils of five origin of Torreya grandis cv. Merrillii prepared from fresh aril by hydro-distillation were determined and compared. The results showed that the Panan Torreya grandis cv. Merrilli had the highest yield of the essential oil (3.89±0.03)%, followed by the Zhuji, Shengzhou I and Shengshou II (2.08% to 2.21%), the Huangshan Torreya grandis cv. Merrilli Aril had the lowest yield of the essential oil (1.21±0.01)%. The volatile organic components were measured by GC-MS, and 53, 57, 63, 57, 56 components were identified in essential oils from Shengshou II, Zhuji, Shengzhou I, Panan …
Analysis And Evaluation Of Nutrient Components Of Different Strains Of Flammulina Filiformis,
2021
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Key Laboratory of Edible Fungi Resources and Utilization（South）, Ministry of Agriculture, P. R. China, Shanghai 201403, China; National Engineering Research Center of Edible Fungi, Shanghai 201403, China; Shanghai Key Laboratory of Agriculture Genetics and Breeding, Shanghai 201403, China
Analysis And Evaluation Of Nutrient Components Of Different Strains Of Flammulina Filiformis, Lu Huan, Wang Rui-Juan, Liu Jian-Yu, Song Chun-Yan, Shang Xiao-Dong
Food and Machinery
Using J6932, J6933, J6934, J6935, J4137, J5128, J6759, J5849 and J6284 as materials, the nutrient components and mineral elements of different varieties of Flammulina filiformis were determined. The amino acid composition was analyzed by AAS, CS and RC. The 9 strains of Flammulina filiformis were rich in nutrition, high in K, low in Na, heavy metal content was far below the detection limit index, and they were all low in fat and high in protein products. The contents of glutamate, methionine, aspartate and leucine accounted for 53.25% of the total amino acids. The total contents of essential amino acids ranged …
Establishment Of Method For Estimation Of Peroxide Value In Vegetable Oil With Ferrocene,
2021
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Establishment Of Method For Estimation Of Peroxide Value In Vegetable Oil With Ferrocene, Yao Yun-Ping, Yu Miao-Hang, Chen Li-Yuan, Liu Dan, Li Chang-Mo
Food and Machinery
By studying the influence of various experimental conditions on the experimental results during the reaction of ferrocene and hydroperoxide, a method for detecting the peroxide value of vegetable oils has been established. The experimental results showed that the best experimental conditions were mixing 1 mL of oil sample with 1 mL of ferrocene standard solution, 0.1 mL formic acid was added, then add isopropanol to 5 mL, heating temperature was 60 ℃, heating time was 40 min, and detection wavelength was 310 nm. The standard curve of this method was y=0.175 2x+0.220 2 （R2=0.999 6）, the LOD was …
Determination And Comparison Of Aroma Components In Different Heated Cigarette Aerosols By Gc-Ms/Ms,
2021
Technology Center, China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China; Yunnan Key Laboratory of Tobacco Chemistry, Kunming, Yunnan 650231, China
Determination And Comparison Of Aroma Components In Different Heated Cigarette Aerosols By Gc-Ms/Ms, Si Xiao-Xi, Xiang Ben-Fu, Jiang Wei, Liu Zhi-Hua, Yang Chen, Zhu Rui-Zhi, Zhang Feng-Mei, He Pei, Jiang Li-Hong
Food and Machinery
A method for simultaneous determination of 112 aroma components in heated cigarette aerosols was established by ultrasonic extraction combined with GC-MS/MS quantitative detection. The aroma components in typical heated cigarette aerosols were compared. The results showed that: The linear correlation coefficients of 112 aroma compounds were all greater than 0.99. The detection limits of the method were 0.005~0.160 mg/L, the recoveries were 75.2%～128.0%, and the precision was less than 8.9%. The main content of aroma components in 28 kinds of heated cigarette aerosols were 5-hydroxymethyl furfural, solanone, maltol, furfuryl alcohol, β-caryophylene, hexyl acetate, isobutyl acetate, α-Angelica lactone, 2-methyl pyazine, etc; …
Anti Collision Algorithm Of Rfid Multi-Tags Identification In Food Quality Traceability,
2021
Tianjin Vocational University, Tianjin 300410, China
Anti Collision Algorithm Of Rfid Multi-Tags Identification In Food Quality Traceability, Yao Jin-Ling, Liu Jie, Yan Xue-Feng
Food and Machinery
Aiming at the problem of tag collision in batch tag recognition in food quality traceability, a RFID multi tag recognition anti-collision algorithm was proposed by combining frame slotted ALOHA algorithm and minimum mean square error precoding technology. Before multi label recognition, the algorithm uses precoding technology to group the tags, which can effectively reduce the collision between tags. The simulation results show that the improved algorithm can effectively improve the performance of RFID multi tag recognition, and has a certain practical value.
Identification And Evaluation Of The Safety Risks For Online Shopping Food Based On The Perspective Of Supply Chain,
2021
School of Business, Beijing Wuzi University, Beijing 101149， China
Identification And Evaluation Of The Safety Risks For Online Shopping Food Based On The Perspective Of Supply Chain, Liu Yong-Sheng, Mao Wu-Lei, Ren Si-Qi
Food and Machinery
In this study, we adopt the Grounded Theory to encode the consumers’ bad reviews of online shopping food in three levels and systematically identify the safety risks from supply chain. Thereafter, the quantitative Borda Count method was used to evaluate the severity of the eight sub-risks. The results showed that the safety risks of the online shopping food include four kinds of core risks containing eight kinds of sub-risks. The most serious risk was the lackness or insufficient of supervision in the e-commerce sales link and the insufficient specialization of logistics and transportation services in the logistics and transportation link. …
Study Of Mechanical Characteristics And Reliability On Cracked Vertical Retort,
2021
School of Artifical Intelligence, Beijing Technology and Business University, Beijing 100048, China
Study Of Mechanical Characteristics And Reliability On Cracked Vertical Retort, Li Jing-Li, Zhang Li-Mei, Wu Dan, Qi Bing
Food and Machinery
Taking the vertical retort on a continuous basket-less sterilization production line as the research object, analyzed the cracked retort considering the temperature and water pressure. At the same time, the cracks were set as a random variable and the influence factors on the reliability of the retort were analyzed by the random finite element method. Firstly, the geometric model was built by SolidWorks, then the mechanical properties and reliability were calculated by ANSYS. The results showed that: compared with the water pressure, the temperature had a great influence on the mechanical properties of the retort. To the cracked retort, the …
Recognition Of Micro Parts Based On Quantum Convolution Neural Network Algorithm,
2021
Yellow River Conservancy Technical College, Kaifeng, Henan 475004, China
Recognition Of Micro Parts Based On Quantum Convolution Neural Network Algorithm, He Rui, Ding Ze-Qing
Food and Machinery
The representation layer, hidden layer and output layer neuron models of quantum convolution neural network were designed. Modified linear activation function Relu was used as the activation function, and the quantum rotation angle and neural connection weight were optimized by training error function. The simulation results of eight kinds of micro parts show that the recognition accuracy of quantum convolution neural network algorithm is higher, the time consumption is less and the recognition effect is better than other algorithms.
Research On The Interaction Of Food Packaging Design From The Perspective Of Cross-Border Integration,
2021
School of Arts, Soochow University, Suzhou, Jiangsu 215123, China
Research On The Interaction Of Food Packaging Design From The Perspective Of Cross-Border Integration, Zhang Da-Lu, Ye Kai-Ting
Food and Machinery
Through the analysis of the interaction of food packaging design, the paper analyzes the rationality of cross-border food packaging design by using the cross-border joint named food packaging design cases in the market, and provides innovative ideas for design on some problems exposed.
Research On Multi-Sensory Design Ideas Of Children's Snack Packaging,
2021
College of Art and Design, Henan University of Urban Construction, Pingdingshan, Henan 467036, China
Research On Multi-Sensory Design Ideas Of Children's Snack Packaging, Huang Wei
Food and Machinery
This article first introduces the content of multi-sensory design theory, and secondly summarizes the relevant research status at home and abroad, and then analyzes the packaging design principles of children’s snacks based on children’s cognitive psychology, finally explored the design methods of children's snack packaging under the multi-sensory design theory from the visual sensory communication design, the tactile sensory communication design, the auditory sensory communication design and olfactory sensory communication design.
The Development Experience And Reference Of Heart-Check Mark From American Heart Association,
2021
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
The Development Experience And Reference Of Heart-Check Mark From American Heart Association, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
Data and information about Heart-Check mark were collected from the official website of the American Heart Association. The successful experience of Heart-Check mark was summarized in terms of the reasons, characteristics, comparison with relevant FOP labels, nutritional standards, certified foods and recipes, and implementation effects. And then some enlightenments were provided China's industry associations to start and improve the FOP labeling.
The Effect Of Ice Storage And Delivery Method On The Fresh-Keeping Effect Of Plum,
2021
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
The Effect Of Ice Storage And Delivery Method On The Fresh-Keeping Effect Of Plum, Li Jing-Yi, Wang Zeng-Li, Chang Ping, Liu Huan, Wang Fu-Ying
Food and Machinery
“Nongda No.7” plum was used as the test material, and the changes of fruit quality and physiological and biochemical indexes under different storage conditions (-0.5 ℃ and 4 ℃) were analyzed to explore the effect of ice temperature storage on plum fruit storage and preservation effect. The biochemical indexes, aging degree and anti-oxidation ability of plum were explored during storage. Meanwhile, four types of delivery methods were adopted for the plums stored at ice temperature. By comparing the titratable acid, VC, flavonoids, and total phenol contents of plums after being shipped out of the warehouse, the nutrient components of plums …
Duck Egg Surface Defect Detection Based On Improved Googlenet,
2021
School of Electromechanical Engineering, Guangdong University of Technology, Guangzhou, Guangdong 510006, China
Duck Egg Surface Defect Detection Based On Improved Googlenet, Xiao Wang, Yang Yu-Jun, Shen Qi-Fang, Shan Sen-Sen, Huang Yue
Food and Machinery
A method of duck egg surface defect detection based on improved GoogLeNet （GoogLe Net-Mini） was proposed, and the other three neural networks include GoogLeNet, VGG16 and AlexNet were compared. The results showed that the accuracy of the four networks were 95.88%, 94.16%, 92.75% and 85.43% respectively. The detection accuracy of GoogLeNet-Mini for three kinds of duck eggs （normal, dirty and damaged） was 98.43%, 97.45% and 95.88% respectively. Compared with GoogLeNet, VGG16 and AlexNet, GoogLeNet-Mini had higher accuracy, better generalization and robustness, and the detection accuracy of three types of duck eggs can meet the production requirements. The detection range is …
