Detection Of Jujube Defects Based On The Neural Network With Network Convolution,
2020
School of Electronic Information, Wuhan University, Wuhan, Hubei 430072 , China
Detection Of Jujube Defects Based On The Neural Network With Network Convolution, Yang Zhi-Rui, Zheng Hong, Guo Zhong-Yuan, Xu Xiao-Hang
Food and Machinery
We proposed a method of defect detection for jujube based on a neural network with network-in-network convolutional (NIN-CNN). This method adds 1×1 hidden perception layer to the original AlexNet convolution neural network; enhances the non-linearity of the network to extract more abstract features; and replaces the fully connected layer with the global average pooling layer, which improves the recognition accuracy while reducing a large number of parameters. In this study, Jun jujube in Xinjiang is tested. The jujube is divided into seven categories, including healthy jujube, black-spotted, wrinkled, overlapping, peeling, yellow-skinned and crack. The experimental results show that the classification …
Inhibitory Effect Of Exo-Polysaccharide From Rhodotorula Mucilaginosa Cicc 33013 On Hepatocellular Carcinoma Cell Activity,
2020
Gansu Institute of Light Industry Limited Liability Company, Lanzhou, Gansu 730000 , China
Inhibitory Effect Of Exo-Polysaccharide From Rhodotorula Mucilaginosa Cicc 33013 On Hepatocellular Carcinoma Cell Activity, Ma Wen-Jin, Li Mei-Lin, Wang Bo, Zhou Yan-Bing, Peng Tao, Zhang Yong-Xian, Yu Chang-Qing, Ban Sheng-Hua
Food and Machinery
The anti-tumor activity of the exo-polysaccharide component REPS2-A metabolized by Rhodotorula mucilaginosa CICC 33013 was studied. The exo-polysaccharide component REPS2-A was inhibited by tetramethylazole blue (MTT) method in 10 common cancer cells including blood cancer cell K562, gastric cancer cell BGC823, gastric cancer cell SGC7901, gastric cancer cell MKN28, liver cancer cell HepG2, BEL7402, Hep3B, pancreatic cancer cell HS66T, breast cancer cell SKBR3, and cervical cancer cell HeLa. The results showed that the exo-polysaccharide component REPS2-A had a good inhibitory effect on HepG2 cells. By studying the optimal concentration and time effect of exo-polysaccharide component REPS2-A on HepG2 cells, the …
Optimization Of Extraction Process And Antioxidant Activity Of Polysaccharide From Clinacanthus Nutans By Response Surface Methodology,
2020
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
Optimization Of Extraction Process And Antioxidant Activity Of Polysaccharide From Clinacanthus Nutans By Response Surface Methodology, Yu Teng-Fei, Tang Nian-Chu, Liu Cheng-Yi
Food and Machinery
The extraction temperature, ratios of water to material and extraction time were taken as the influencing factors, and the extraction rate of polysaccharides from Clinacanthus nutans was taken as the evaluation index to carry out single factor experiment, and Box-Behnken response surface methodology was used to optimize the extraction process on the basis of single factor test results. The results showed that the best extraction conditions of polysaccharides from Clinacanthus nutans were as follows: the ratio of material to liquid was 1:31 (g/mL), the extraction temperature was 92 ℃, the extraction time was 1.6 h. and the extraction rate was …
Ultrasonic-Assisted Extraction Technology Optimization And Antioxidant Activity Of Total Flavonoids From Cleome Viscosa,
2020
College of Chemistry and Chemical Engineering, Guangxi Normal University for Nationalities,Chongzuo, Guangxi 532200 , China ；Guangxi Colleges and Universities Key Laboratory BreedingBase of Chemistry of Guangxi Southwest Plant Resources, Chongzuo, Guangx
Ultrasonic-Assisted Extraction Technology Optimization And Antioxidant Activity Of Total Flavonoids From Cleome Viscosa, Xu Jian-Ben, Su Xiu-Fang, Huang Mei-Jiao
Food and Machinery
Total flavonoids were extracted from Cleome viscosa by ultrasound-assisted extraction. The optimum extraction conditions were investigated based on single factor and orthogonal tests. Meanwhile, the antioxidant activities of total flavonoids were evaluated by studying hydroxyl radical (·OH) scavenging assay, 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·) scavenging assay and nitrite scavenging assay. The results showed that the extraction rate of total flavonoids of Cleome viscosa was (2.711±0.002)% under the following conditions: material-to-liquid ratio of 1:15 (g/mL), ethanol concentration of 50%, extraction power of 40 W, ultrasonic time of 50 min, extraction temperature of 50 ℃. Total flavonoids of Cleome viscosa exhibited obvious ·OH …
Effect Of Cross-Linked Starch On The Stability Of Sweet Potato Turbid Juice Beverage,
2020
Department of Food and Chemical Engineering, Lushan College of Guangxi Universityof Science and Technology, Liuzhou, Guangxi 545616 , China
Effect Of Cross-Linked Starch On The Stability Of Sweet Potato Turbid Juice Beverage, Zhang Jia-Yan, Xiong Jian-Wen, Cui Na, Chen Zheng-Pei
Food and Machinery
In order to investigate the effect of cross-linked starch on the stability of starchy turbid juice beverage, cross-linked starch which prepared by using different concentrations of cross-linking agent (6%, 8%, 10%, 12%, 14%) were applied to sweet potato juice beverages, and the turbidity, rheological properties, stability, zeta potential and centrifugal precipitation rate of the sweet potato juice beverage were determined. The results showed that the turbidity of the turbid juice beverage increased with the increasing of the degree of cross-linking, but the degree of turbidity decreased within 30 days. The pseudoplasticity, viscosity, viscoelasticity, gel strength and the absolute value of …
Effects Of Different Lactobacillus On Reinforce-Fermented Sweet Potato Leaves On The Quality Of Its Pickles,
2020
School of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；Luoyang Engineering and Technology ResearchCenter of Microbial Fermentation, Luoyang, Henan 471023 , China
Effects Of Different Lactobacillus On Reinforce-Fermented Sweet Potato Leaves On The Quality Of Its Pickles, Song Wen-Hua, He Jia, Yuan Jiang-Yue, Rui Peng, Liu Xi-Ming
Food and Machinery
To screen the most suitable strain of lactobacillus for fermented sweet potato pickles, using Lactobacillus plant, Lactobacillus acidophilus, Lactobacillus rhamnosus and mixed bacteria to reinforce-ferment sweet potato leaves, the effects on the quality of lactic acid, nitrate, nitrite, polysaccharides, amino acid and texture were analyzed. The results showed that the pH value of lactobacillus reinforce-fermented pickles decreased rapidly, and the contentsof lactic acid and soluble polysaccharide were higher, with a lower content of nitrite. The content of mixed fermentation lactic acid was the highest (6.19 mg/g, P＜0.05), and the content of nitrite was lowest (0.29 μg/mL, P＜0.05); the content of …
The Effect Of Baking Temperature On The Bitter Taste Of Cocoa Beans,
2020
Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming,Yunnan 650106 , China
The Effect Of Baking Temperature On The Bitter Taste Of Cocoa Beans, Liu Zhe, Liu Zhi-Hua, Wang Ya-Ming, Zhang Feng-Mei
Food and Machinery
In this experiment, the bitter taste substances of cocoa beans at different baking temperatures were separated, and then analyzed. Based on the concept of sensory evaluation and relative flavor activity value, the main components involved in the formation of bitter taste of cocoa beans were screened out. The change rule of volatile substances of cocoa beans during baking was compared with the technology of pyrolysis GC-MS. The results showed that: ① there were 55 volatile components in the bitter and astringent flavor of cocoa bean extract, including 7 alcohols, 5 acids, 9 esters, 8 aldehydes, 6 ketones and 2 alkenes; …
Preparation Of Soluble Dietary Fiber From Okara, Wheat Bran And Pear Residue By Liquid Fermentation With Monascus Anka,
2020
Key Laboratory of Advanced Processing of Agricultural Products, Anhui Province, Hefei, Anhui 230009 , China
Preparation Of Soluble Dietary Fiber From Okara, Wheat Bran And Pear Residue By Liquid Fermentation With Monascus Anka, Sun Cong-Cong, Li Xing-Jiang, Mu Dong-Dong, Chen Xiao-Ju, Liu Shu-Yun, Zhang Min, Pan Li-Jun, Jiang Shao-Tong, Zheng Zhi, Chen Ming-Xin, Wu Xue-Feng
Food and Machinery
The preparation process and characteristics of soluble dietary fiber (SDF)were investigated during the liquid fermentation with Monascus Anka 3.4811, when okara, wheat bran and pear residue were used as substrates. The optimal fermentation conditions were obtained as followed: okara fermentation time was 7 d, solid-liquid ratio was 1∶15 (g/mL), inoculum amount was 13%; wheat bran fermentation time was 6 d, ratio of material to liquid was 1∶15 (g/mL), inoculum was 14%; pear residue fermentation time was 6 d, ratio of material to liquid was 1∶20 (g/mL), inoculum was 14%. With the fermentation, the solubility, water holding capacity and oil holding …
Effect Of Different Heat Pump Temperatures On Drying Rate And Quality Of White Radish,
2020
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Guangzhou, Guangdong 510610 , China ；Guangdong Key Laboratory of Agricultural ProductsProcessing, Guangzhou, Guangdong 510610 , China
Effect Of Different Heat Pump Temperatures On Drying Rate And Quality Of White Radish, Yu Yang-Yang, Tang Dao-Bang, Wen Jing, Wu Ji-Jun, Yu Yuan-Shan, An Ke-Jing, Zou Ying
Food and Machinery
In order to explore the effects of different heat pump temperatures on the drying rate and quality of white radish during drying, heat pumps at 50, 55, 60, 65 ℃ were designed to dry white radish. The drying rate, color, nutrition, rehydration ratio and micro-structure of white radish at different heat pump temperatures were compared. The results showed that the moisture content of white radish decreased to (8±1)% at 50, 55, 60, 65 ℃ heat pump temperatures, which required 12, 11, 10, 9 hours respectively. Hot air drying at different temperatures had certain effects on the physical and chemical properties …
Research On Optimization Of Expanded Cut Tobacco Based On Analytic Hierarchy Process And Response Surface Methodology,
2020
Bengbu Cigarette Factory, China Tobacco Anhui Industrial Co., Ltd., Bengbu, Anhui 233010 , China
Research On Optimization Of Expanded Cut Tobacco Based On Analytic Hierarchy Process And Response Surface Methodology, Ding Nai-Hong, Kou Xiao-Teng, Zhang Hui, Zhao Chun-Lei, He Jin-Hua, Lei Zhen, Xu Yin-Bo
Food and Machinery
The weight of each quality index of the expanded tobacco was determined by the analytic hierarchy process, and the comprehensive quality score was obtained by the comprehensive evaluation after the data standardization. On the basis of single factor test, the main factors, such as cold end immersion time, hot end process gas temperature, hot air speed and steam application amount, were selected to study their influence on the comprehensive quality score. Finally, the response surface method was used to optimize the processing conditions of expanded tobacco. After optimization, the process conditions are as follows: Soaking time 42 s, process gas …
Advances In The Detection Method Of Prohibited Plant Growth Regulators In Bean Sprouts,
2020
Food and Bioengineering College, Henan University of Science and Technology, Luoyang,Henan 471003 , China ；Key Laboratory of Animal Immunology, Henan Academy of Agricultural Sciences,Zhengzhou, Henan 450002 , China
Advances In The Detection Method Of Prohibited Plant Growth Regulators In Bean Sprouts, Meng Ji-Qiu, Cao Jin-Bo, Sun Ya-Ning, Hu Xiao-Fei, Li Zhao-Zhou, Chen Xiu-Jin, Deng Rui-Guang, Wang Yao
Food and Machinery
In view of the frequent incidents of “problematic sprouts” in recent years, this paper introduced the function and harm of 6-Benzylaminopurine and other plant growth regulators which were forbidden to be added in the production of bean sprouts. Moreover, the application status of high performance liquid chromatography, surface enhanced Raman spectroscopy, electrochemical, immunoassay and biosensor in the detection of growth regulators were also reviewed, and the development direction of detection methods was prospected.
Biological Activities Of Theaflavin-3,3’-Digallate And Its Mechanism Of Action,
2020
School of Public Health, Guizhou Medical University, Guiyang, Guizhou 550025 , China ；Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education,Guizhou Medical University, Guiyang, Guizhou 550025 , China ；School of
Biological Activities Of Theaflavin-3,3’-Digallate And Its Mechanism Of Action, Lei Shi-Cheng, Sun Da-Li, Wang Ya-Jie, Zhou Yan, Zhang Qing-Hai
Food and Machinery
This review summarized the recent researches on the bioactivity of theaflavin-3,3’-digallate (TFDG) and its action mechanisms, including anti-oxidation, anti-cancer, anti-inflammatory, anti-viral as well as anti-metabolic syndrome. Meanwhile, the perspective of such research was discussed, so as to promote the further studies of red tea resources and the exploitation of health products.
Ferulic Acid Incorporated Active Films Based On Poly(Lactide) /Poly(Butylene Adipate-Co-Terephthalate) Blend For Food Packaging,
2020
Technological University Dublin
Ferulic Acid Incorporated Active Films Based On Poly(Lactide) /Poly(Butylene Adipate-Co-Terephthalate) Blend For Food Packaging, Shubham Sharma, Amit Jaiswal, Brendan Duffy, Swarna Jaiswal
Articles
Active natural antibacterial blend of poly(lactide) - poly(butylene adipate-co-terephthalate) (PLA-PBAT) incorporated with ferulic acid was formed by solvent casting method. The influences of FA on the structural, colour, optical, thermostability and antibacterial efficiency of PLA-PBAT blend films were studied. On the incorporation of the FA, the thickness of the film was increased by 1.5–10 %. The tensile strength (TS) of the FA incorporated blend film increased to a value of 10.78 MPa at 10 wt% as compared to the control film which has 5.42 MPa. The temperature of degradation of the film increases as the FA content increases in the …
Growing Torula Yeast (Candida Utilis) For Food Grade Fatty Acids,
2020
University of Nebraska-Lincoln
Growing Torula Yeast (Candida Utilis) For Food Grade Fatty Acids, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
The focus of this article is the cultivation of a food grade yeast for the production of fatty acids without the restrictions of climate or growing season. Torula yeast (Candida utilis) was selected since it can grow on a wide variety of culture media and has over 60 years of use in the food industry. The fatty acid composition of C. utilis grown on two different media are presented in this article; the first example using completely synthetic media and another using distiller’s vinasse. Also, the effect of different culturing conditions on the percentage of various fatty …
The Experience And Enlightenment Of Singapore Food Healthier Choice Symbol Labeling System,
2020
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081 , China
The Experience And Enlightenment Of Singapore Food Healthier Choice Symbol Labeling System, Huang Ze-Ying
Food and Machinery
This study introduced the healthier choice symbol system in Singapore from the specification and use requirements, application procedures, scope of application and so on. It is found that Singapore is the first Asian country to implement the food FOP labeling system, whose experience is of great significance to China and even most Asian countries. China's FOP labeling system should have sufficient basis, strictly regulate the application and use behavior, and appropriately expand the scope of application.
External Digestion And Fermentation Characteristics Of Konjac Tofu Adding Exogenous Starches,
2020
College of Food Science, Southwest University, Chongqing 400715 , China
External Digestion And Fermentation Characteristics Of Konjac Tofu Adding Exogenous Starches, Lei Wen, Zhong Geng, Zhang Dong-Xia, Huang Si-Yu
Food and Machinery
In this article, the external digestion of konjac tofu mixed with starch was studied by simulating oral, gastric and small intestine digestion, and the remaining part of the digestion was used as a substrate for in vitro fermentation of mouse cecum, and its fermentation performance in the cecum was studied. The results showed that pure konjac tofu was not digested in the mouth, stomach and small intestine, and the konjac tofu mixed with starch could be partially hydrolyzed in the mouth and not hydrolyzed in the stomach, most of the hydrolysis can be completed within 20 min. But compared with …
Effect Of Spray Freeze Drying On The Structure And Properties Of Egg White Protein,
2020
College of Food and Bioengineering, Henan University of Science and Technology,Luoyang, Henan 471023 , China ；National Experimental Teaching DemonstrationCenter for Food Processing and Security, Luoyang, Henan 471023 , China
Effect Of Spray Freeze Drying On The Structure And Properties Of Egg White Protein, Liu Li-Li, Dai Xiao-Ning, Yang Xiao-Pan, Liu Yu, Zhang Xiao-Li, Wei Xiao-Hua
Food and Machinery
In order to investigate the effect of spray freeze drying (SFD) on the structure and functional properties of egg albumin, it was compared with the egg white powder by spray drying (SD), and analyzed by the texture analyzer and differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and low field nuclear magnetic resonance (LF-NMR) to determine the structure and properties. The results showed that the denaturation temperature of SFD powder was 15.7 ℃ lower than that of SD powder, and the surface sulfhydryl content was 42.40% lower. The ratio of α-helix and β-sheet structure of …
Effect Of Alkali Pretreatment On Ultra Micronization Of Cellulose By High Pressure Jet,
2020
College of Engineering, China Agricultural University, Beijing 100083 , China
Effect Of Alkali Pretreatment On Ultra Micronization Of Cellulose By High Pressure Jet, Liu Ting, Zhang Shao-Ying, Wu Xue, Liu Bin
Food and Machinery
In order to reveal the change of cellulose structure and physical property caused by ultra micronization, cellulose power was treated through different concentrations of sodium hydroxide and then broken by using high pressure jet. The microstructure, size and physical properties of microfabrication were explored. After pretreatment with 10% NaOH solution (70 ℃, 1 h) and high pressure jet treatment, the diameter of the crude microfabrication decreases from 5.0~50.0 μm to 0.1~1.0 μm, and the length decreases from 20.0~200.0 μm to 1.0~10.0 μm. The peak value of cellulose particle size distribution curve was reduced from 158.0 μm to 10.0 μm. The …
Heterologous Expression Of Fourbile Salt Hydrolases In Lactobacillus Fermentum Ar497,
2020
Experimental Farm, Yangzhou University, Yangzhou, Jiangsu 225009 , China ；Jiangsu DairyBioengineering Technology Research Center, Yangzhou, Jiangsu 225004 , China ；Yangda Kangyuan Dairy Co., Ltd., Yangzhou, Jiangsu 225004 , China
Heterologous Expression Of Fourbile Salt Hydrolases In Lactobacillus Fermentum Ar497, Yin Bo-Xing, Shi Jun-Kang, Kong Ling-Hui, Yang Ren-Qing, Ai Lian-Zhong, Xiong Zhi-Qiang
Food and Machinery
In order to improve bile salt tolerance in L. fermentum, four BSH genes (BSH1,BSH2,BSH3, and BSH4) from L. plantarum AR113 were transformed into L. fermentum AR497. The result showed that heterologous expression of these four BSHs can improve the bile salt tolerance of L. fermentum. At the concentration of 2.0 mg/mL sodium glycodeoxycholate, engineered L. fermentumwith BSH2 expression had the lowest lethality, while other strains were completely inhibited. BSH activity showed that BSH2 expressing strain had the highest enzyme activity with 57.74 U/mL, which was 2.88 times higher than that of the control strain harboring empty plasmid.
Effect Of Exogenous Polyphenols On The Oxidant Stability Of Oil-Tea Camellia Oil During Heating,
2020
Central South University of Forestry & Technology, Changsha, Hunan 410004 , China
Effect Of Exogenous Polyphenols On The Oxidant Stability Of Oil-Tea Camellia Oil During Heating, Li Ya-Ru, Zhong Hai-Yan, Long Qi-Zhi
Food and Machinery
Taking the 5 kinds of polyphenols, including propylgallate, quercetin and etc., to evaluate the oxidation stability of oil-tea camellia seed oil during heating by the Rancimat and drying oven methods were used, the effects of exogenous polyphenols on the oxidation stability of oil-tea camellia seed oil were studied at 180 ℃. Results: The reduction times were prolonged as the concentrations of polyphenols increased; and propyl gallate had the best antioxidant effect. During the heating process at 180 ℃, the 5 kinds of polyphenols retarded the increase of acid value with no significant different among the polyphenols (P＞0.05). Peroxide value, p-anise …
