Research Progress In Food-Derived Functional Peptides,
2020
College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108 , China
Research Progress In Food-Derived Functional Peptides, Wang Shao-Yun, Yang Qian, Cai Xi-Xi, Chen Xuan, Chen Xu, Yang Fu-Jia, Wu Xiao-Ping
Food and Machinery
This review summarized the species, preparation methods and biological activities of food-derived functional peptides, and predicted the future research direction and good application prospects of food-derived functional peptides.
Analysis Of Glycation Products And Sensitization Of Ovalbumin Modified By Different Hexoses,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Analysis Of Glycation Products And Sensitization Of Ovalbumin Modified By Different Hexoses, Mao Ji-Hua, Wang Hui, Tu Zong-Cai, Zhong Bi-Zhen
Food and Machinery
The grafting degree, surface hydrophobicity, ultraviolet spectrum, fluorescence spectrum and sensitization of glycosylated ovalbumin modified by different hexoses were studied. The results showed that galactose-modified ovalbumin had the highest degree of
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons,
2020
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
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons, Li Jie, Tang Xiang-Yang, Yu You-Gui, Wu Qiang, Zhu Dong-Cai, He Hong-Mei
Food and Machinery
To study on the characteristics of condition of the fermenting grain entering the cellar and the original spirits of Lidu Texiang liquor in different seasons, the fermented temperature, moisture, acidity, starch and alcohol content of the fermenting grain
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet,
2020
Department of Food Science, Xizang Agricultural and Animal Husbandry College, Nyingchi, Xizang 860000 ,China
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet, Li Dan-Dan, Jiang Ting-Ting, Zhang Yan, Luo Zhang
Food and Machinery
Lactobacillus in yak ghee at different altitudes in Tibet was screened through tolerance index of resistance to acid, hydrogen peroxide, and antioxidant indicators of scavenging capacity of DPPH free radicals, OH free radicals and superoxide anions
Analysis Of Fatty Acids In The Muscle Of 8 Species Of Needlefish,
2020
Guangdong Key Laboratory for Research and Development of Natural Drugs, Guangdong Medical University, Zhanjiang, Guangdong 524023 , China ；Chemistry Teaching and Research Section, Guangdong Medical University, Zhanjiang, Guangdong 524023 , China
Analysis Of Fatty Acids In The Muscle Of 8 Species Of Needlefish, Zhuang Hai-Qi, Liu Jiang-Qin, Zhong Yu, Cui Liao, Luo Hui
Food and Machinery
The fatty acid contents in muscle of eight species of needlefish were determined and compared for the development and utilization of the marine resource. In autumn and winter, 8 species of needlefish were collected from Zhanjiang sea area, including He
Study On The Farinograph Properties Of Five Kinds Of Coarse Cereals,
2020
Institute of Agro-Products Processing Science and Technology, Shanxi Academy of AgriculturalSciences, Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-ProductsProcessing, Taiyuan, Shanxi 030031 , China ；College of Life Scienc
Study On The Farinograph Properties Of Five Kinds Of Coarse Cereals, Yan Mei-Jiao, Li Yun-Long, He Yong-Ji, Yi Xin, Sun Yuan-Lin, Zhao Lin
Food and Machinery
The flour properties of oats, barley, tartary buckwheat, sweet buckwheat and quinoa were analyzed, including the content of broken starch and amylose, particle size distribution, dough rheological properties and hydration properties. The results showed th
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed,
2020
Department of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003 , China
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed, Song Zhao-Jun, Wang Feng-Lei, Zhao Gong-Ling, Feng Xiao-Han, Ding Ke
Food and Machinery
Analyzed the nutritional value and antioxidant capacity of Shepherd’s purse seed. There were many kinds of nutrients in the seed of Shepherd’s purse. The content of crude fat ranked the first with 37.6 g/100 g, and among the crude fat, un
Preparation Of Conductive Hydrogels With In Situ Polumerization Of Hemicellulose-Based Polypyrrole,
2020
School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048 , China
Preparation Of Conductive Hydrogels With In Situ Polumerization Of Hemicellulose-Based Polypyrrole, Zhang Xu, Sun Hui, Fan Bao-Min, Yang Biao
Food and Machinery
The hemicellulose hydrogel was used as the matrix to adsorb pyrrole monomer which undergoes in situ polymerization by chemical oxidation to form polypyrrole to produce the composite hydrogel with conductive properties. The chemical structure and microstru
Design And Analysis Of Double Deck Unmanned Vending Meal Storage Cabinet,
2020
School of Mechanical and Electrical Engineering, Henan University of Technology, Zhengzhou, Henan 450000 , China
Design And Analysis Of Double Deck Unmanned Vending Meal Storage Cabinet, Xi Wei-Wei, Sha Jie, Jian Yang-Yang, Wu Zong-Qing, Qi Guang-Yu
Food and Machinery
In view of the fact that the automatic meal-selling equipment in the market is not convenient enough and efficient, a double-layer unmanned vending storage cabinet equipment is designed. The equipment was composed of two parts: a food storage device and a
The Design Of Auto-Cleaning Equipment For Cigarette Assembling Device In Zj116a Cigarette Maker,
2020
Changde Tobacco Machinery Co., Ltd., Changde, Hunan 415000 , China
The Design Of Auto-Cleaning Equipment For Cigarette Assembling Device In Zj116a Cigarette Maker, Pan Heng-Le, Feng Xiong-Wei, Wang Jun
Food and Machinery
A new auto-cleaning equipment was designed and applied to the ZJ116A cigarette maker to reduce the frequency caused by “rolling plate jam” and solve the difficulty of cleaning up. The new device cleans the surface of the rolling drum with a brush driven b
Antibacterial Effect Of Phenolic Acid On Shewanella Putrefaciens From Aquatic Product,
2020
College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013 , China ；National & Local Joint Engineering Research Center of Storage, Processing and Safety ControlTechnology for Fresh Agricultural and Aquatic Products, Jinzhou, Liao
Antibacterial Effect Of Phenolic Acid On Shewanella Putrefaciens From Aquatic Product, Zhu Jin-Shuai, Li Qiu-Ying, Yu Xin-Rui, Sun Tong, Li Jian-Rong
Food and Machinery
Compared the antibacterial activities of three phenolic acids (gallic acid, protocatechuic acid, and chlorogenic acid) against S. putrefaciens, and investigated the antibacterial effects of gallic acid on S. putrefaciens by means of scanning electron micr
Effects Of Vacuum-Freeze Drying On The Antioxidant Activity And Phenolic Contents Of Different Chrysanthemum Flowers,
2020
College of Food Science, Southwest University, Chongqing 400715 , China
Effects Of Vacuum-Freeze Drying On The Antioxidant Activity And Phenolic Contents Of Different Chrysanthemum Flowers, Yu Xin-Ke, Ming Jian, Zhi Ling, Li Wei-Zhou, Yan Hui-Ming, Wang Qi-Ming, Zhao Ji-Chun
Food and Machinery
To investigate the effect of vacuum freeze drying on phenolic content and in vitro antioxidant activity of four varieties of Chrysanthemum, including Dendranthemamorifolium(Ramat.) Tzvel., Florists Chrysanthemum, Bellis perennis L., a
Studies On The Component Analysis And Immune Activities Of Ophiocordyceps Lanpingensis Polysaccharides,
2020
Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming,Yunnan 650500 , China
Studies On The Component Analysis And Immune Activities Of Ophiocordyceps Lanpingensis Polysaccharides, Ke Ying-Mei, Zhou Shu-Bo, Ge Feng, Yu Hong
Food and Machinery
The polysaccharides was extracted from O. lanpingens, and the molecular weight, monosaccharide composition and functional group characteristics were analyzed. Furthermore, the effect of O. lanpingensis polysaccharides on immunity was investi
Optimization Of Fermentation Process And Antioxidant Activity Of Peony Seed Meal Soy Sauce,
2020
College of Light Industry and Chemical Engineering, Guangdong University of Technology, Guangzhou, Guangdong 510000 , China
Optimization Of Fermentation Process And Antioxidant Activity Of Peony Seed Meal Soy Sauce, Hu Yi, Yu Hong-Peng, Wu Ke-Gang, Liu Xiao-Li
Food and Machinery
This paper used single factor and response surface analysis to optimize the fermentation process of peony seed meal soy sauce, and the antioxidant activity of peony seed meal soy sauce was studied. The result showed that the establishment of regression mo
Enzymatic Breaking-Extraction And Characterization Of Protein From Rape Bee Pollen,
2020
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
Enzymatic Breaking-Extraction And Characterization Of Protein From Rape Bee Pollen, Wang Ling-Bo, Zhu Song, Chen Shang-Wei
Food and Machinery
The bee pollen of oilseed rape was used to investigate the effect of enzymatically breaking the wall for protein extraction, and the optimal conditions of the extraction were determined by single factor test and response surface analysis. After mixing 2.5
Comparative Analysis Of Total Flavonoids, Total Polyphenols And Antioxidant Properties In Different Varieties Of Hulless Barley,
2020
Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Science, Chengdu,Sichuan 610066 , China
Comparative Analysis Of Total Flavonoids, Total Polyphenols And Antioxidant Properties In Different Varieties Of Hulless Barley, Xia Chen, Xiang Zhuo-Ya, Zhu Yong-Qing, Deng Jun-Lin, Yang Kai-Jun, Liu Ting-Hui, Chen Jian, Lin Chang-Bin, Li Ke, Zhao Xu-Zhu
Food and Machinery
The total flavonoid content, total polyphenols content and their antioxidant activities in eleven variety of hulless barley were determined and analyzed. Significant differences were found in active ingredients in hulless barley among different varieties
Effects Of Different Extraction Methods On Yield And Antioxidant Activity Of Lotus Leaves Polysaccharide,
2020
Department of Life Science, Yuncheng University, Yuncheng, Shanxi 044000 , China
Effects Of Different Extraction Methods On Yield And Antioxidant Activity Of Lotus Leaves Polysaccharide, Xing Ying, Jing Yan-Fang
Food and Machinery
The effects of four extraction methods, which include hot water extraction, ultrasonic extraction, enzyme extraction and alkali extraction on the yield, structure and antioxidant activity of crude polysaccharide of lotus leaf were investigated. The result
A Study On The Preparation Of Essential Oil Of Lapsang Souchong With Macroporous Resins And Its Antioxidant Activity,
2020
Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108 , China ；Fujian Center of Excellence for Food Biotechnology, Fuzhou, Fujian 350108 , China
A Study On The Preparation Of Essential Oil Of Lapsang Souchong With Macroporous Resins And Its Antioxidant Activity, He Li-Qin, Wang Cai-Nan, Liu Zhi-Bin, Zhang Chen, Zhang Wen, Ni Li
Food and Machinery
In the present study, the Lapsang Souchong essential oil was prepared by using macroporous resin, during which the preparation process was optimized. Furthermore, the volatile aroma components and antioxidant activity of the product were analyzed. The res
Enzymatic Hydrolysis To Enhance The Umami Taste Of Lentinus Edodes Boiling Water By Papain,
2020
Research Center of Agro-products Processing Science and Technology, Henan Academy of Agricultural Sciences,Zhengzhou, Henan 450002 , China
Enzymatic Hydrolysis To Enhance The Umami Taste Of Lentinus Edodes Boiling Water By Papain, Li Shun-Feng, Liu Li-Na, Wang An-Jian, Tian Guang-Rui, Xu Fang-Fang
Food and Machinery
To improve the content of umami substance in boiling water of Lentinus edodes, the single factor experiment and orthogonal experiment were carried out to optimize the enzymatic hydrolysis process of L. edodes boiling water with papain. The a
Bacterial Cellulose Production By Fermentation Using Tobacco Waste As Culture Medium,
2020
Technology Center of Henan Tobacco Industrial Co., Ltd., Zhengzhou, Henan 450000 , China
Bacterial Cellulose Production By Fermentation Using Tobacco Waste As Culture Medium, Zhang Ting-Ting, Feng Ying-Jie, Yang Zong-Can, Wen Qiu-Cheng, Wang Gao-Jie, Ma Sheng-Tao, Li Huai-Qi, Zhang Zhan
Food and Machinery
In order to promote the comprehensive utilization of tobacco waste, the process of fermentation of tobacco waste to prepare bacterial cellulose (baterial cellulose, BC) was studied. The methods of tobacco waste extracting were compared, and the conditions
