Study On Antioxidant Peptides From Bean Dregs Fermented Bysolid Neurospora Crassa,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Study On Antioxidant Peptides From Bean Dregs Fermented Bysolid Neurospora Crassa, Wei Chang-Hao, Deng Ze-Yuan, Fan Ya-Wei, Zou Xin-Hua, Li Jing, Li Hong-Yan
Food and Machinery
Neurospora crassa was used to ferment the bean dreg, and the fermentation was operated under the optimal conditions for protease production. The peptide, total phenol, total flavonoid and the antioxidant capacity of soybean dregs at different fermentation time were measured. Experiments results showed that the contents of peptide, total phenol and total flavone of soybean dregs increased with the progress of fermentation, as well as the antioxidant capacity. The maximum contents of total phenol (2.513±0.032) mg/g and total flavone (0.787±0.052) mg/g were detected at 60 h after fermentation; after fermentation for 84 h, the peptide reached (75.602±3.599) mg/g, and the …
Rheological Properties Of Starch Ferulic Acid Polymer Preparedby Twin-Screw Extrusion Technology,
2020
Zhengzhou University of Technology, Zhengzhou, Henan 450044 , China
Rheological Properties Of Starch Ferulic Acid Polymer Preparedby Twin-Screw Extrusion Technology, Nie Hui, Li Yu-Ling, Wang Hai-Yan
Food and Machinery
The starch ferulic acid polymer were prepared by twin-screw extrusion technology, and changes of were studied, including the rheological properties, shear thinning and thixotropy. The results showed that after gelatinization of starch ferulic acid polymer, the paste conformed to the power function Ostwald de Waele model, showing the characteristics of pseudoplastic fluid. With the apparent viscosity increased with increasing of fluidity, the paste obeyed the shear thinning. The thixotropy increased with the increase of sample concentration.
Study On Physicochemical Properties Of The Starch Fiom Dioscorea Alata L.,
2020
College of Food and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045 , China ；Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Nanchang, Jiangxi 330045 , China
Study On Physicochemical Properties Of The Starch Fiom Dioscorea Alata L., He Hai-Xia, Li Dong-Ming, Wu Ying-Ying, Li Qiao-Mei, Xiao Jian-Hui, Tu Jin
Food and Machinery
Alkaline process was used to extract the starch from Dioscorea alata L., and the composition, transparency, freeze-thaw stability, settling property, water holding capacity, solubility, swelling, gelatinization and viscosity characteristics of the extracted starch were analyzed. The results showed that the content of amylose in legume Dioscorea alata L. was 27.05%. Compared with the starch from wheat, mung bean, and potato, the transparency, settling ability, water retention, and thermal stability of legume potatoes were found best. However, the freeze-thaw stability was poor, and it was difficult to gelatinize. The dissolving power and swelling power of the starch from legume potato increased …
Effect Of Cacl2 On Water Holding Capacity And Microstructure Of Tilapia Myosin Gel Under The Low Salt Condition,
2020
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088 ,China ；Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang,Guangdong 524088 , China ；Guangdong Provincial Engineering Technology Research Center of Marine Food,Zhanjiang, Guangdong 524088 , China
Effect Of Cacl2 On Water Holding Capacity And Microstructure Of Tilapia Myosin Gel Under The Low Salt Condition, Feng Rui, Hong Peng-Zhi, Yang Ping, Zhou Chun-Xia
Food and Machinery
Myosin was extracted from tilapia (Oreochromis niloti-cus) and the heat-induced gel was prepared, and the effect of CaCl2 addition on the water holding capacity, microstructure and chemical interactions of myosin gel was investigated under different salt conditions (1,50,150,600 mmol/L NaCl). The effects and mechanisms of Ca2+on thermal gel properties of myosin were determined under the low salt conditions. Experimental results showed that under the conditions of low salt concentration (1~150 mmol/L NaCl), there were weak opaque gels due to a rapid aggregation of myosin filaments during heating. These myosin gels exhibited a cross-linked network with coarse cross-linked …
Nti-Inflammatory Effect And Mechanism Of Major Components In Tetrastigma Hemsleyanum Diels Et Gilg,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Nti-Inflammatory Effect And Mechanism Of Major Components In Tetrastigma Hemsleyanum Diels Et Gilg, Xing Qian, Zheng Liu-Feng, Gan Ting, Xiao Ting, Deng Ze-Yuan, Liu Xiao-Ru
Food and Machinery
The study aims to screen potential anti-inflammatory phytochemicals and explore its mechanism from Tetrastigma hemsleyanum Diels et Gilg based on their molecular docking with Keap1 protein and low-grade inflammatory model of vascular endothelial cells, and further analyzes the effects of active ingredients on the gene and protein expression of pro-inflammatory factors. Results showed that kaempferol-3-O-rutinoside, isoquercitrin, and rutin in root and 5-caffeoylquinic acid, vitexin, and orientin in leaf had significant interactions with Keap1 protein, all of which occurred in the binding cavity of Keap1 with Nrf2 protein, possibly leading to the dissociation of Nrf2 and activation. All of these six …
Studies On Gelatinization Properties Of Extruded Rice With Coarse Grains,
2020
Hunan Agricultural University, Changsha, Hunan 410128 , China
Studies On Gelatinization Properties Of Extruded Rice With Coarse Grains, Li Zhao-Zhao, Wu Wei-Guo, Liao Ru-Yan, He Biao
Food and Machinery
In this study, extruded reconstituted rice was prepared by using extrusion processing technology, using aging early indica rice flour as the main raw material, with coarse grains such as buckwheat, barley, quinoa, chickpea, oat bran . The RVA rapid viscosity analyzer was used as the research Means to explore the effects of different coarse grains, and their different additions (0%, 5%, 10%, 15%, 20%, 25%) on the gelatinization characteristics of recombinant rice. The results showed that when the amount of oat bran added was greater than 15%, the oat bran and quinoa and barley could significantly increase the peak viscosity …
Analysis Of Composition And Antioxidant Activity Of Polysaccharides In Immature Rice During Seed Development,
2020
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China
Analysis Of Composition And Antioxidant Activity Of Polysaccharides In Immature Rice During Seed Development, Li Hong-Liang, Li Dan, Zhang Chao, Zhang Dong-Jie
Food and Machinery
In order to determine the change rule of polysaccharides content in fresh rice grains at different mature stages, the polysaccharides were extracted from fresh rice grains at different mature stages by ultrasonic-microwave synergistic extraction method. The composition of polysaccharides was analyzed by HPLC, and the antioxidant activity of polysaccharides was determined by antioxidant test in vitro. The results showed that the content of polysaccharides in fresh rice was the highest at the stage of late milk, up to 46.89 mg/g. Mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, arabinose and fucose were the main components of polysaccharides at this …
Screening And Identification Of Biogenic Amine Degrading Strains,
2020
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034 , China
Screening And Identification Of Biogenic Amine Degrading Strains, Du Xue, You Yan-Feng
Food and Machinery
Strains with biodegradability of biogenic amines were screened from lactic acid bacteria strains from different sources preserved in the laboratory, and their growth ability at different salt concentrations and pH values were determined. The results showed that three strains with the capability of degrading biogenic amines were screened out. Based on 16S rDNA sequence analysis, strain HM22 was identified as Lactobacillus fermentum, strain HM24 as Lactobacillus plantarum, and strain YF10042 as Enterococcus faecalis. Among them, Lactobacillus plantarum HM24 has the best degradation ability. The degradation rates of tryptamine, phenethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine are …
Study On The Preparation Of Tetracyline Magnetic Molecularly Imprinted Biochar Microspheres Based On Pickering Emulsion Polymerization,
2020
College of Food Science and Engineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353 , China
Study On The Preparation Of Tetracyline Magnetic Molecularly Imprinted Biochar Microspheres Based On Pickering Emulsion Polymerization, Ma Zhen-Zhen, He Jin-Xing, Zhao Tao, Zhao Xiao-Lei
Food and Machinery
In this study, magnetic molecularly imprinted biochar microspheres for specific adsorption of tetracylines (TCs) were prepared by Pickering emulsion polymerization using tetracyline (TC) as template and Fe3O4 and biochar as co-stabilizers. The adsorption properties of the imprinted microspheres for TC were studied by adsorption kinetics test, adsorption isothermal test, and selectivity adsorption test, exhibiting the excellent specific adsorption for TC with imprinting factor of 3.97. Further more, the imprinted materials were used as adsorbents for extraction and purification of TCs in real samples, and the content of TCs were detected through high performance liquid chromatography (HPLC). Under …
Research On Discriminating Wine Varieties Based On Electronic Nose And Lightgbm Algorithm,
2020
School of Artificial Intelligence, Hebei University of Technology, Tianjin 300130 , China
Research On Discriminating Wine Varieties Based On Electronic Nose And Lightgbm Algorithm, Qiao Miao, Zhang Lei, Mu Fang-Lin
Food and Machinery
Aiming at the problem of wine identification, the odor information of 7 kinds of wine was collected through the electronic nose, the LightGBM algorithm was used to learn the odor characteristics of the wine, and the TPE hyperparameter optimization algorithm is used to adaptively optimize the HyperGB parameter of the LightGBM algorithm. Verification is an indicator to evaluate the performance of the model. The experimental results showed that the discrimination model established by LightGBM had a 96.62% accuracy rate for wine samples, which was superior to traditional support vector machines, random forests, and neural networks. It verifies the superiority of …
Residue And Dietary Risk Assessment Of Quizalofop-P-Ethyl Andits Metabolites In Adzuki Bean,
2020
College of Food Sciences, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China
Residue And Dietary Risk Assessment Of Quizalofop-P-Ethyl Andits Metabolites In Adzuki Bean, Qu Jiang-Ling, Tang Hua-Cheng, Cao Dong-Mei
Food and Machinery
In order to evaluate the long-term and short-term dietary intake risk of quizalofop-p-ethyl and quizalofop-p-acid in adzuki bean, the final residue of them was determined. Using the application concentration of 0.3~0.6 mL/m2, the application frequency of 2~3 times with various picking intervals, the residue of quizalofop-p-ethyl in adzuki bean was 0.03~1.07 mg/kg, and that of quizalofop-p-acid was 0.05~1.20 mg/kg. The long-term dietary intake risk quotient (RQc) and short-term dietary intake risk quotient (RQa) were 1.98%~19.70% and 0.50%~1.30%, respectively.
The Ethical Basis And Enlightenment Of American Food Safety Law,
2020
School of International Law, East China University of Political Science and Law, Shanghai 200042 , China
The Ethical Basis And Enlightenment Of American Food Safety Law, Yao Hong-Min
Food and Machinery
In many changes of food safety legal system in the United States, consumption ethics, business ethics and administrative ethics are integrated into it. Based on the perspective of legal ethics, it is an effective way to gradually build a food safety standard system that adheres to “fairness and goodness” to achieve the legal ethics concepts of government fairness, corporate efficiency and consumer safety as much as possible. This may alleviate the food safety problems, and promote the modernization of food safety legal system in China.
A Quick Determination Of The Content Of Tartrazine And Sunset Yellow Fcf In Beverages And Jelly By Cyclic Voltammetry,
2020
Qiqihaer University, Qiqihaer, Heilongjiang 161006 , China
A Quick Determination Of The Content Of Tartrazine And Sunset Yellow Fcf In Beverages And Jelly By Cyclic Voltammetry, Chu Hong-Tao, Yu Miao, Chen Jia-Qi, Yao Dong, Su Li-Qiang, Qin Shi-Li, Qi Hai-Yan
Food and Machinery
By using a three-electrode setup consisting of a working electrode made up of glassy carbon, a counter electrode made up of platinum, and a reference electrode made up of saturated calomel, the cyclic voltammetry was utilized to measure the content of tartrazine and sunset yellow FCF in five goods sold in the market and the measurement method was optimized. The result indicated by the cyclic voltammetry curve that the peak current was linearly correlated to the analyte concentration within the range of 0.1~0.8 μg/mL. The concentration of tartrazine and sunset yellow FCF in the five samples were measured to be …
Research Status And Prospect Of Scraped-Surface Heat Exchanger,
2020
Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200093 ,China ；Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian,Liaoning 116034 , China ；School of Mechanical Engineering, Tongji University, Shanghai 201804 , China
Research Status And Prospect Of Scraped-Surface Heat Exchanger, Li Shi-Cheng
Food and Machinery
The structure and principle of the scraped-surface heat exchanger were systematically summarized, and the relative process applications, internal flow laws, shear rate, heat transfer mechanism, residence time distribution and power consumption were also reviewed. Moreover, the future development trend and research direction of the scraped-surface heat exchanger were prospected.
Design Of High Bag Palletizing Machine Based On Synchronized Belt Drive,
2020
Guangzhou College of South China University of Technology, School of Mechanical Engineering, Guangzhou,Guangdong 510800 , China
Design Of High Bag Palletizing Machine Based On Synchronized Belt Drive, Zhang Jian-Qiang, Chen Xing, Liu Zhi-Peng
Food and Machinery
In order to obtain the high-speed and stable automatic stacking, a high-position automatic stacking of bagged materials was designed, by using synchronous pulley and chains. The parameters and stacking requirements of the bagged materials were explained, and the stacking mechanism was presented based on synchronous belt driving. The working principle of the automatic stacking was shown, and the stacking mechanism through analysis and calculation were determined. Finally, the static analysis of the stacker spindle, based on SolidWorks Simulation, was carried out, and the simulation results showed that the design could meet the requirements.
R&D And Application Evaluation Of A Reconstituted Cut Tobacco Cutting-Winnowing System,
2020
Technology Ceter, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000 , China
R&D And Application Evaluation Of A Reconstituted Cut Tobacco Cutting-Winnowing System, Song Wei-Min, Xiao Hui, Li Chun-Guang, Hu Hong-Shuai, Zu Meng-Meng, Zhang Jun-Ling, Li Shu-Fang
Food and Machinery
Designed a reconstituted cut tobacco cutting-winnowing system. The system is constituted of feeding apparatus, cutting apparatus and winnowing apparatus. The system adopts integration design, twice-cutting apparatus, integrated blade, flywheel and back-taper air separator. The tobacco shred is cut by using the speed difference between the fast and slow knife discs to form a "cut" effect, and purification and dust removal is done by system sealing and air selection and air supply system. Compared to before the cut, twice-cutting design make a 29.06% decrease of long cut tobacco (length ＞20 mm) and a 0.12% increase of scrap tobacco (length ＜ 5 …
Detections Of Dust Proof, Water Proof And Oil Proof On Packaging Film Of Deoxidizer For Food,
2020
The Hunan Research Institute of Commodity Quality Supervision and Inspection, Changsha, Hunan 410007 , China
Detections Of Dust Proof, Water Proof And Oil Proof On Packaging Film Of Deoxidizer For Food, Zhou Cong, Wan Fu, Liu Zhao, Zhao Jin-Yao, Kang Feng, Xu Liang
Food and Machinery
In this paper, the test methods of dust-proof, water-proof and oil-proof properties of deoxidizer packaging film for food were studied. The microscope observation method was used to test the dust-proof performance, and the folding box observation method was used to test the water-proof and oil-proof performance. After optimization, the test conditions were as follows: for dust-proof test, use a microscope to observe whether there is a straight hole; for water-proof test, use 10 mL, 0.08% sodium dodecyl benzene sulfonate aqueous solution at room temperature; for oil-proof test, use 5 mL, 60 ℃ olive oil; take the leakage time as the …
The Application Of Quadratic Culture In Local Food Packaging And Brand Building,
2020
Zhang Daqian School of Fine Arts of Neijiang Normal University, Neijiang, Sichuan 641100 , China
The Application Of Quadratic Culture In Local Food Packaging And Brand Building, Gao Deng-Ming
Food and Machinery
At present, the development of local food industry presents a slow situation, which can effectively solve the problem of local food packaging and brand, among which, the use of ACG (mobile roaming) quadratic element culture optimization and innovation of local food packaging has its important value. At the same time, in the design of it, should pay attention to the regional cultural characteristics, display brand and emphasize the sense of experience, so as to enhance the connotation and practicability of packaging design.
Effect On The Cold Sterilization Of Areca Catechu Packaging Products By High Voltage Electric Field And Cold Plasma,
2020
National Center of Meat Quality and Safety Control, Nanjing, Jiangsu, 210095 , China
Effect On The Cold Sterilization Of Areca Catechu Packaging Products By High Voltage Electric Field And Cold Plasma, Cao Li-Na, Zhang Jian-Hao, Wang Xiao-Ting, Wei Qiao-Yun, Wang Yi-Yue, Yan Wen-Jing
Food and Machinery
Response surface methodology was used to explore the sterilization efficiency of areca catechu by working frequency, voltage, time and oxygen ratio of high voltage electric field. The results showed that within a certain range, the sterilization rate increased significantly with the increase of working frequency, voltage and time (P＜0.05). When the frequency was higher than 100 Hz and the time exceeded 150 s, the sterilization rate did not change significantly (P＞0.05). Regression analysis results showed that the increase of frequency was positively correlated with the changes of voltage and time critical values (R2=1), indicating that frequency, voltage and …
Effects Of Preharvest Different Preservatives Spraying On Postharvest Storage Quality Of Blueberry,
2020
Guiyang University, Guiyang, Guizhou 550005 , China ；Guizhou Engineering Research Center for Fruit Processing, Guiyang, Guizhou 550005 , China
Effects Of Preharvest Different Preservatives Spraying On Postharvest Storage Quality Of Blueberry, Cao Sen, Ji Ning, Ba Liang-Jie, Ma Chao, Wang Hong, Yao Xiu-Dan, Wang Rui
Food and Machinery
Powderblue blueberry fruits were sprayed (800 mg/L Natamycin, 1 000 mg/L ε-Polylysine, 800 mg/L Chitosan) before harvest. The four groups of fruits were stored at low temperature (0.5±0.5) ℃ and the physiological indexes of the four groups were determined. The results showed that: compared with the control(CK), the different preservation could reduce the increase of fruit decay rate, delay the decrease of fruit firmness, soluble solids, titratable acid content and anthocyanin content, inhibit the respiration rate and ethylene production rate of fruit. The POD、CAT、LOX and APX were effectively maintained. The mold and yeast counts of blueberry were better reduced. The …
