Effect Of Addition Of Wheat Kojiqu On Brewing And Flavor Of Yellow Rice Wine,
2020
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122 , China
Effect Of Addition Of Wheat Kojiqu On Brewing And Flavor Of Yellow Rice Wine, Zhang Jing, Liu Shuang-Ping, Zhou Zhi-Lei, Mao Jian
Food and Machinery
The effect of different amount of wheat koji on conventional physical and chemical parameters, organic acid, free amino acid and volatile composition during yellow rice wine fermentation were studied, and experiment of fermentation was compared with enzyme preparations. The result indicated the amount of wheat koji had significant influence on total acid, amino acid nitrogen, organic acid, free amino acid compounds and volatile flavor compounds, with less influences on pH value and reducing sugar content. The contents of amino acid nitrogen, alcohol, organic acid, free amino acid and volatile flavor compounds in the enzyme fermentation samples were found significantly lower …
The Analysis Of Main Nutritional And Functional Components In Different Parts Of Fruit-Bodies And Embryo Of Dictyophora Rubrovolvata,
2020
School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou 550025 , China
The Analysis Of Main Nutritional And Functional Components In Different Parts Of Fruit-Bodies And Embryo Of Dictyophora Rubrovolvata, Liang Ya-Li, Qin Li-Kang, Wang He-Zhu, Wen An-Yan, Yang Xu, Li Qi-Hua
Food and Machinery
In order to reveal the nutritional functions of the fruit bodies and embryo of Dictyophora rubrovolvatas, analyzed the distribution of main components in each part. The results showed that polyphenols (2.43 mg GAE/g), flavones (1.95 mg/g), and vitamin B2 (1.04 μg/g) had the highest contents in the volva of fruit-bodies of Dictyophora rubrovolvata, while the protein and polyphenols had the highest contents in the pileus of fruit-bodies of Dictyophora rubrovolvata, with 27.66 g/100 g and 14.19 g/100 g, respectively. Among three parts of the embryo of Dictyophora rubrovolvata, the polyphenols content of indusium (stip) is the highest …
Study On Bile Tolerance, Acid Resistance And Cholesterol Lowering Ability Of 11 Strains Of Lactobacillus,
2020
Department of Food, Guangzhou City Polytechnic, Guangzhou, Guangdong 510405 , China
Study On Bile Tolerance, Acid Resistance And Cholesterol Lowering Ability Of 11 Strains Of Lactobacillus, Wang Huan
Food and Machinery
In this study, the biliary tolerance, acid resistance and cholesterol-lowering ability of 11 strains of Lactobacillus were studied, and the mechanism of removing cholesterol from Lactobacillus strains was explored. The cholesterol assimilation results determined by the difference in cholesterol content in the medium indicated that all Lactobacillus strains could assimilate cholesterol at a level of 12.03 to 32.25 μg/mL, and the cholesterol removal ability was related to the growth of the culture. The binding of cholesterol to lactobacilli cells was determined by growth, heat inactivation and dormant cells in phosphate buffer. The dry weight of cholesterol eliminated by heat and …
Effects On Erosion Of Human Enamel Simulants By Sports Drinks,
2020
Foundation Department, Huaibei Vocational and Technical College, Huaibei, Anhui 235000 , China
Effects On Erosion Of Human Enamel Simulants By Sports Drinks, Wang Jun-Ping
Food and Machinery
The ability of sports drinks for enamel corrosion was measured and evaluated in this study. A single-center-single-blind-random crossover design was performed to balance the residual effects of the 18 test results. The beverages used included beverages containing calcium and maltodextrin (test group), two kinds of sugar-containing sports drink products (containing calcium and positive control) and water (negative control). During the 15-day study period, subjects wore removable human enamel simulation samples and drank 250 mL of beverages 4 times a day. The loss of tooth enamel was measured using contact profilometers on days 5, 10 and 15. On the 15th day, …
Optimization On Qualitative Analysis Of Saccharides In Beer By Maldi-Tof Ms,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Optimization On Qualitative Analysis Of Saccharides In Beer By Maldi-Tof Ms, Meng Xian-Ren, Xie Ming-Yong, Nie Shao-Ping, Wang Jun-Qiao
Food and Machinery
In this study, the experimental condition for qualitative analysis of saccharides in beer was optimized by choosing different matrices, including. 2,5-dihydroxybenzoic acid (2,5-DHB), super DHB, 2,4,6-trihydroxyacetophenone, and setting different beer concentrations from undiluted to 1 000-fold dilution. Results indicated that 2,4,6-trihydroxyacetophenone was better than 2,5-dihydroxybenzoic acid and super DHB in the application of characterizing saccharides in beer by MALDI TOF MS. When the beer sample is diluted 10 times with 2,4,6-trihydroxyacetophenone as matrix, MALDI TOF MS performed well in qualitative analysis of saccharides in beer.
Determination Of Purity Certified Reference Material Of Genistein And The Evaluation Of Its Uncertainty,
2020
College of Food Science and Technology, Jilin Agricultural University, Changchun, Jilin 130118 , China
Determination Of Purity Certified Reference Material Of Genistein And The Evaluation Of Its Uncertainty, Li Quan-Fa, Yu Han-Song, Wang Min, Zhou Jian
Food and Machinery
The purity characterization method for genistein certified reference material was established, and the its uncertainty generated during characterization was evaluated. In this study, we qualitatively analyzed genistein samples by Fourier transform infrared spectroscopy, mass spectrometry, and nuclear magnetic hydrogen spectrometry. Thereafter, two independent methods were used in the purity measurement of certified reference material (CRM) of main components. Moreover, the uniformity, stability and the uncertainty introduced in the whole setting were evaluated. Finally, the purity of the genistein CRM was confirmed to be 99.6%, and the expanded uncertainty was 0.4% (k=2).
Determination Of Active Components In Ciqishencapsule And Its Safety Evaluation,
2020
School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin, Jilin 132022 , China
Determination Of Active Components In Ciqishencapsule And Its Safety Evaluation, Wang Xiao-Lin, Dai Li-Ying, Di Song, Zhong Fang-Li
Food and Machinery
The ginsenoside in Ciqishen capsule was detected by using HPLC,and the polysaccharide was determined by UV. The safety of Ciqishen capsule were evaluated by the acute toxicity test in rats and mice, with the mutation tests of salmonella test (Ames test),the micronucleus tests of mice bone marrow polychromatic erythrocytes and the experiment of mouse sperm deformity, and the 30-day feeding test was used for toxicological study. The results showed that the average contents of ginsenoside and polysaccharide in Ciqishen capsule were 0.273,3.190 g/100 g. The acute toxicity result showed that the biggest tolerance dose of Ciqishen capsule on rats and …
Temperature Control System Of Beer Fermentation Based On Fuzzy Rbfnn-Pid,
2020
Xijing University, Xi’an, Shaanxi 710021 , China
Temperature Control System Of Beer Fermentation Based On Fuzzy Rbfnn-Pid, Hu Ya-Nan, Li Xin, Ning Kui-Wei, Zhao Jin-Wen
Food and Machinery
Based on the fuzzy PID control algorithm, combined with the advantages of RBF neural network algorithm, a fuzzy RBFNN-PID control algorithm with logic judgment and self optimization is designed to realize the online optimal tuning of PID parameters. Taking CPU1214C and KP1500 touch screen as the core, the beer fermentation automatic control system and man-machine interface are designed. Matlab simulation and experimental results show that the control algorithm can improve the stability, model mismatch robustness and anti-interference ability of the temperature control system.
Effects Of Cinnamon Oil Coating On The Quality Of Fresh-Cut Jackfruit During Storage,
2020
College of Agronomy, Ningxia University, Yinchuan, Ningxia 750021 , China ；Spice and BeverageInstitute, CATAS, Wanning, Hainan 571533 , China
Effects Of Cinnamon Oil Coating On The Quality Of Fresh-Cut Jackfruit During Storage, Qi Hong-Rong, Tian Jian-Wen, Zhang Yan-Jun, Xu Fei, Zhu Ke-Xue, Tan Le-He
Food and Machinery
To understand the effects different coated materials on the storage quality of the fresh-cut jackfruit buds, chitosan (CN), same concentrations of cassava starch (CS), chitosan (CN) combined with cassava starch (CS), and chitosan (CN) combined with cassava starch (CS) and cinnamon oil (CO) used as coating were investigated. The results showed that compared with the blank group (CK), the sensory quality of fresh-cut jackfruit could be delayed by the four different kinds of coating treatments under the storage condition of (4±1) ℃ for 18 days. Compared with CN and CS coating group, CN+CS and CN+CS+CO composite coating agents had more …
Layer-By-Layer Self-Assembly Process Optimization And Storage Stability Of Multi-Layer Fish Oil Microcapsules,
2020
College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013 , China ；National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liao
Layer-By-Layer Self-Assembly Process Optimization And Storage Stability Of Multi-Layer Fish Oil Microcapsules, Chen Jing-Xin, Jiang Qi, Mi Hong-Bo, Li Jian-Rong, Ma Yong-Jun
Food and Machinery
Fish bone gelatin and fucoidan was used as the wall materials and multilayer fish oil emulsion was prepared by layer by layer self-assembly technology. Multilayer fish oil microcapsules were prepared by spray drying method and the storage stability was studied. According to the changes of Zeta potential, the optimum concentration of wall materials for multilayer emulsion was determined. On the basis of orthogonal experiment, the maximum microencapsulation efficiency of 82.03% was obtained when multi-layer fish oil microcapsules were prepared using the following optimum conditions: ultrasonic time 10 min, ultrasonic temperature 25 ℃, homogenization time 4 min, homogenization rate 5 000 …
The Effect On Processing Quality Of Different Parts Of Tobacco Under Different Drying Airflow Temperatures,
2020
Technology Center of China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian 361021 , China
The Effect On Processing Quality Of Different Parts Of Tobacco Under Different Drying Airflow Temperatures, Zeng Qiang, Chang Ming-Bin, Que Wen-Hao, Wang Rui-Liang, Wang Dao-Quan, Li Jin-Lan
Food and Machinery
Based on the materials of upper, middle and lower tobacco leaves planted in Yunnan and Henan Province, the changes in physical indexes, chemical components, and sensory quality under the conditions of 150~190 ℃ airflow temperatures of pneumatic drying were studied. The results showed that: ① at the higher airflow temperature, the Yunnan tobacco had better processing resistance and crush resistance; ② different airflow temperatures changed the flavor, the quality of aroma, mixed gas, irritancy, dryness and cleanness of the taste. The quality of aroma, mixed gas and delicate degree generally improved during 150~160 ℃ airflow temperature range, but the airflow …
Research Progress In Detection Of Estrogen Residues In Food By Biological Probes Based On Specific Molecular Recognition,
2020
College of Food Science, Southwest University, Chongqing 400715 , China ；National Food Science andEngineering Experimental Teaching Demonstration Center, Southwest University, Chongqing 400715 , China
Research Progress In Detection Of Estrogen Residues In Food By Biological Probes Based On Specific Molecular Recognition, Chen Ting-Ting, Wang Xin, Tao Xiao-Qi
Food and Machinery
In this study, the main detection methods based on specific molecular recognition of biological probes in recent years are reviewed, including enzyme-linked immunosorbent assay, lateral flow immunoassay and electrochemical biosensor. The advantages and disadvantages of each method are analyzed.
Research Progress On Extraction And Bioactivity Of Melanin From Marine Cephalopod Ink,
2020
College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042 , China
Research Progress On Extraction And Bioactivity Of Melanin From Marine Cephalopod Ink, Xie Jing-Wen, Yang Xi-Hong, Che Hong-Xia, Zhang Jing-Yu, Yu Dong-Xing, Xie Wan-Cui
Food and Machinery
Based on molecular structure and physical and chemical properties, we compare the characteristics of melanin separation and purification by different methods, and summarizes the antioxidation, immunomodulation, radiation protection, antiviral, chelated metal ions, antitumor, organ protection, anti-inflammatory and antibacterial properties of melanin. Biological activities, such as DNA protection, focus on the characteristics and mechanisms of antioxidant, metal chelation, anti-tumor, and radiation protection, and provide guidance for the higher value utilization of melanin.
Effects Of Freeze-Thaw Pretreatment On The Characteristics Of Hot-Air Drying In Malus Domeri (Bois) Chev.,
2020
College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899 , China
Effects Of Freeze-Thaw Pretreatment On The Characteristics Of Hot-Air Drying In Malus Domeri (Bois) Chev., Guo Ting, Wu Yan, Chen Yi-Neng, Duan Zhen-Hua, Chen Zhen-Lin, Cai Wen, Deng Chun-Li
Food and Machinery
The effects of freeze-thaw processing on the characteristics of hot-air drying and the coefficients of moisture diffusion in Malus domeri (Bois) chev were investigated. The results showed that the freeze-thaw pre-treatments had significant effects on drying characteristics. It was found that freeze-thaw pre-treatments could significantly shorten the drying period and increasing the drying rate. Logarithmic model provided better simulation of drying curves for freeze-thaw M. domeri (Bois) chev. at different drying conditions. The results indicated that Deff increased with the increasing of times of freeze-thaw.
Effects Of Preservatives Combined With Low-Voltage Lectrostatic Field On The Storage Quality Of Prunus Armeniaca L. And The Analysis Of Its Relative Correlation,
2020
Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control, Yinchuan, Ningxia, 750021 , China ；School of Agriculture, Ningxia University, Yinchuan, Ningxia, 750021 , China
Effects Of Preservatives Combined With Low-Voltage Lectrostatic Field On The Storage Quality Of Prunus Armeniaca L. And The Analysis Of Its Relative Correlation, Yang Ya-Li, Liu Hui-Yan, Yang Wen-Li, Zhang Hao-Yu, Jiang Chang, Fang Hai-Tian, Zhang Guang-Di
Food and Machinery
Red plum apricot was used as the test material, and 0.5 μL/L of 1-MCP drip irrigation fumigation was used in combination with 3 different sustained release rates (1/2 tablets, 1 tablet and 2 tablets were py1, py2, and py3 treatment groups, respectively. ) SO2 preservative treated red plum apricot and stored at low temperature (0.0±0.8) ℃ low voltage (200 mV) electrostatic field (LVEF). The results showed that all three treatments could effectively improve the postharvest storage quality of red plum apricot and reduce the degree of cold damage. During the entire storage period, the browning index of the py3 …
Changes In Microbiota Community Structure And Antioxidant Activity Of Polyphenols From Litchi Pericarp During Degradation With Human Fecal Microbiota In Vitro,
2020
College of Food Science and Engineering, Hainan University, Haikou, Hainan 570228 , China ；Key Laboratory of Food Quality and Safety of Guangdong Province, Guangzhou, Guangdong 510642 , China
Changes In Microbiota Community Structure And Antioxidant Activity Of Polyphenols From Litchi Pericarp During Degradation With Human Fecal Microbiota In Vitro, Huang Xiao-Xia, Li Xiao-Le, Li Wu, Yang Rui-Li
Food and Machinery
To reveal the changes in microbiota community structure and antioxidant activity of polyphenols from litchi pericarp during culture with human fecal microbiota, litchi pericarp polyphenols were added into the mixed medium of intestinal microbiota solution prepared from fresh feces of healthy volunteers for the anaerobic culture in vitro. The total phenol content and antioxidant activities were measured at 0, 4, 8, 12, 24 and 48 h. The change of intestinal microbiota was analyzed by high-throughput sequencing. The results showed that the total phenol content significantly decreased within 0~48 h and the antioxidant activity was also reduced but did not attain …
Experience And Reference Of Food Traffic Light Signpost Labeling System In United Kingdom,
2020
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081 , China
Experience And Reference Of Food Traffic Light Signpost Labeling System In United Kingdom, Huang Ze-Ying
Food and Machinery
The latest information and data of the traffic light signpost labeling system from the official website of British government were collected in this review. Moreover, the origin of the system, the content and format of the labeling, the steps of displaying the nutrition information of the labeling, and the implementation effect of the labeling system were expounded, and then its experience and deficiencies of this system were summarized. Finally, our study will help to enlighten the improvement of Chinese-specific FOP labeling system.
Determination Of Residence Time Distribution And Its Influencing Factors During Twin Screw Extrusion,
2020
College of Food Science and Engineering, Qilu University of Technology〔Shandong Academy of Sciences〕, Jinan, Shandong 250353 , China
Determination Of Residence Time Distribution And Its Influencing Factors During Twin Screw Extrusion, Cui Wei-Zhen, Tao Hai-Teng, Cui Bo
Food and Machinery
Residence time distribution is an important parameter to characterize the flow state of materials during twin screw extrusion, which is closely related to the quality formation of extruded materials. The paper introduced the measurement method of residence time distribution by indicator method and parameters. The impacts of temperature, moisture, screw configuration, die hole, feeding speed and screw speed on residence time distribution in twin-screw extrusion process were analyzed. Due to the complex structure of food ingredients (e.g. starch, protein), researches on determination methods and influencing factors need to be further improved.
Anti-Inflammatory Effect And Molecular Mechanism Of Durian Hull Polyphenols On Lps-Induced Raw 264.7 Macrophages,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 333047 ,China
Anti-Inflammatory Effect And Molecular Mechanism Of Durian Hull Polyphenols On Lps-Induced Raw 264.7 Macrophages, Liu Wen-Qiang, Zhang Yi-Ling, Xiong Hua, Zhu Xue-Mei, Sun Yong
Food and Machinery
In this study, polyphenols from Durian hull were extracted by 80% methanol, and their antioxidant and anti-inflammatory activities were investigated based on in vitro antioxidant assays and LPS-stimulated RAW 264.7 cells model. The results demonstrated that durian hull extract was rich in polyphenols, it showed strong antioxidant activity in vitro and it could reduce the expression level of inducible nitricoxide synthase (iNOS) and cyclooxygenase-2 (COX-2), decrease the NO production, and also lower the pro-inflammatory cytokines (TNF-α, IL-1β and IL-6) at the mRNA and protein levels. At the same time, it can inhibit the phosphorylation of IκB and p65 proteins related …
Preparation And Anti-Allergic Effect Inhibition In Vitro Of Cashew Oligopeptide,
2020
School of Food Science and Technology, Hainan University, Haikou, Hainan 570228 , China
Preparation And Anti-Allergic Effect Inhibition In Vitro Of Cashew Oligopeptide, Chen Di, Jiang Ke, Zhou Xin, Cao Xian-Ying
Food and Machinery
The proteases such as alkaline protease, neutral protease, papain, bromelain, and complex protease were screened using the degree of hydrolysis (DH) and peptide yield (TCA-YSP) as indicators. The crude oligopeptide of cashew nut was isolated by ultrafiltration, Sephadex-G15, Sephadex-G50 and semi-preparative liquid chromatography. The purity and structure of cashew nut oligopeptide were identified through analytical liquid chromatography and infrared spectra. The results showed that DH and TCA-YSP were (17.06±1.52)% and (26.28±0.13)% respectively, which were significantly higher than those of other proteases. Therefore, alkaline protease was the most suitable protease. The sequence of cashew nut oligopeptide was Ile-Ile-Ala-Pro-Ala-Val-Ala-His (IIAIPAGVAH). The result …
