Research On Production Process And Product Characteristics Ofnutritional Fermented Milk In Chickpea,
2019
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Research On Production Process And Product Characteristics Ofnutritional Fermented Milk In Chickpea, Chen Xiajing, Liu Hongyu, Li Yanze, Wang Ying, Wang Changyuan, Yao Di
Food and Machinery
Chickpeas and milk were used as raw materials, and the chickpea fermented milk was prepared by mixed strains of SL and LSB. The single factor and orthogonal experiment were used, and the processing conditions of chickpea fermented milk were optimized with sensory score. At the same time, the physical and chemical properties, rheological properties and nutritional composition of the product were determined, the shelf life of the product was determined by microbial index and sensory evaluation. The results showed that optimal conditions of fermented milk of SL strains were the immersing chickpeas time of 5 h, the inoculum doses of …
Study On Antioxidant Activities Of Various Solvent Polyphenol Extracts From Black Soybean Seed Coat,
2019
College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Study On Antioxidant Activities Of Various Solvent Polyphenol Extracts From Black Soybean Seed Coat, Ren Manni, Wang Cuntang, Tang Xuhua, Sun Peng, Gao Zengming
Food and Machinery
Black soybean seed coat were extracted using three solvent systems: 70% acetone, ethanol and methanol. The extracts were tested for their total phenolic content, total flavonoid content and antioxidant activities. The results showed that the extracts with acetone as the extraction agent had the highest yield［(11.23±0.005) g/100 g］, and the extracts had the highest total phenol content of (845.32±21.35) mg/g and total flavonoids content of (63.72±2.35) mg/g. Meanwhile, IC50 of acetone extract on DPPH free radical and ABTS free radical were (0.059±0.005) mg/mL and (0.057±0.004) mg/mL, respectively. The antioxidant activities were lower than ascorbic acid but higher than methanol …
Optimization Of Extraction Process Of Mung Bean Polyphenols And Antioxidant Properties,
2019
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Optimization Of Extraction Process Of Mung Bean Polyphenols And Antioxidant Properties, Sheng Yanan, Wang Changyuan, Zhang Shu, Fu Tianxin, Feng Yuchao, Qin Haibo
Food and Machinery
Response surface method (RSM) was used to optimize the extraction process of mung bean polyphenols and study its antioxidant activity. The results showed that the optimal extraction process was 1∶12 (g/mL), extracted at 46 ℃ for 1.6 h. The amount of polyphenol extracted under the control of these conditions was 11.74 mg/g. The rate of polyphenol superoxide anion free radical scavenging in mung bean was 58.5%, and that of the nitrite ion clearance was 26.0%. Therefore, it inclined that the polyphenols from mung bean had good antioxidant activity.
Effects Of Three Drying Methods On The Dryingcharacteristics And Quality Of Buckwheat,
2019
College of Engineering, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Effects Of Three Drying Methods On The Dryingcharacteristics And Quality Of Buckwheat, Zhang Yiwen, Zhang Yanliang, Wan Lin, Che Gang, Gao Ruili, Wang Hongchao
Food and Machinery
The buckwheat was dried by vibrating far infrared drying, drying in oven and drying in thin layer, and compared the drying characteristics and quality after drying to the buckwheat by the three kinds of drying methods. Result: The buckwheat had the shortest safe water time and the highest drying rate by vibrating far infrared drying. The drying time of thin layer was the longest and the drying rate was the lowest. In terms of quality analysis, vibrating far-infrared drying process had little effect on the appearance quality of buckwheat. The area shrinkage rate W of dried buckwheat was the smallest, …
Optimization Of Ultrasonic Assisted Enzymatic Extraction Of Dietary Fiber From Light Speckled Kidney Bean,
2019
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Optimization Of Ultrasonic Assisted Enzymatic Extraction Of Dietary Fiber From Light Speckled Kidney Bean, Zhangn Yanli, Wang Ying, Wang Di, Zuo Zhaohang, Liu Shuting
Food and Machinery
Ultrasonic assisted complex enzyme (1.0% alkaline protease and 0.2% high temperature resistant alpha-amylase) was used to extract dietary fiber from milk white colored kidney bean residue after enzymolysis.The effect of ultrasonic conditions on the extraction rate of water-insoluble dietary fiber (IDF) and water-soluble dietary fiber (SDF) was studied.The results showed that the extraction rate of IDF and SDF reached 60.11% and 5.63% respectively, when extracted with 250 W of ultrasonic at 60 ℃ 25 min. There were characteristic absorption peaks in the infrared spectra of DF. The water holding capacity of SDF was 1.828 g/g higher than that of IDF, …
Optimization On Fermentation Technology Of Kidney Bean Enzyme,
2019
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Optimization On Fermentation Technology Of Kidney Bean Enzyme, Wang Di, Wang Ying, Zhangn Yanli, Liu Shuting, Zuo Zhaohang
Food and Machinery
Lactic acid bacteria and yeast were used to prepare enzymes, and the single factor experiment of multiple strains was optimized to determine the inoculation sequence and fermentation time of the complex fermentation. Results: the optimal inoculation order was inoculated yeast first, and then lactic acid bacteria. The optimal compound fermentation condition was: inoculated with 0.20% yeast under the condition of bottling volume of 30 mL(250 mL) and pH 5.0, and shaking incubated at 30 ℃ for 24 h. Then 3.0% lactobacillus complex was inoculated (lactobacillus plantarum to lactobacillus acidophilus was 1∶1) and cultured at 37 ℃ for 24 h with …
Optimization Of Extruded Process For Bean-Based Multigrain Rice Paste,
2019
College of Food, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Optimization Of Extruded Process For Bean-Based Multigrain Rice Paste, Liu Shuting, Wang Ying, Shen Yan, Sun Yueru, Zuo Zhaohang
Food and Machinery
Taking bean dregs as the main raw material, compounding miscellaneous grains and homology of medicine and food to prepare soybean-based multigrain rice paste. The material addition amount, screw speed, and the temperature of the zone III barrel were used as response factors, and the gelatinization degree was the investigation index. On the basis of the single factor experiment, the optimal process conditions for the preparation of bean-based multigrain rice paste by the extrusion-expansion technique were obtained by Design-Expert 8.0.6 design test. The results showed that when the material addition amount was 12.5%, the screw rotation speed was 330 r/min, and …
Effects Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products,
2019
Chapman University
Effects Of Poor Sanitation Procedures On Cross-Contamination Of Animal Species In Ground Meat Products, Sunjung Chung, Rosalee S. Hellberg
Food Science Faculty Articles and Research
The presence of <1% of an undeclared species in ground meat is generally thought to be indicative of cross-contamination as opposed to intentional mislabeling; however, this has not been experimentally tested. The objective of this study was to quantify the effects of poor sanitation on the cross-contamination of animal species in ground meat products, with the example of undeclared pork in ground beef. Cross-contamination was quantified using real-time polymerase chain reaction (PCR). Three different sanitation treatments were tested with a commercial grinder (“no cleaning”, “partial cleaning”, or “complete cleaning”) in between grinding of pork and beef samples (13.6 kg each). A 100-g sample was collected for each 0.91 kg (2 lb) of beef processed with the grinder and each sanitation treatment was tested twice. For the “no cleaning” treatment, the first 100-g sample of ground beef run through the grinder contained 24.42 ± 10.41% pork, while subsequent samples (n = 14) contained <0.2% pork. With “partial cleaning,” the first sample of ground beef contained 4.60 ± 0.3% pork and subsequent samples contained <0.2% pork. Pork was not detected in ground beef following “complete cleaning.” These results indicate that incomplete cleaning of grinding equipment leads to species cross-contamination at levels of <1% in most cases. Proper sanitation procedures must be followed when grinding multiple species in order to prevent cross-contamination and product mislabeling.
Formation Of Low Density And Free-Flowing Hollow Microparticles From Non-Hydrogenated Oils And Preparation Of Pastries With Shortening Fat Composed Of The Microparticles,
2019
University of Nebraska-Lincoln
Formation Of Low Density And Free-Flowing Hollow Microparticles From Non-Hydrogenated Oils And Preparation Of Pastries With Shortening Fat Composed Of The Microparticles, Joshua Gudeman
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Solid fats provide critical functionality in the structuring, shortening, and stabilizing of many foods. However, their use as an ingredient is foods can present a number of challenges. The physical properties of solid fat can make them difficult to apply to or incorporate into foods consistently. On an industrial food production scale, handling of solid fats can difficult because they are often packed in heavy cubes or totes, and production delays and inefficiencies may be caused by the need to remelt the oils before use. Oils as a macronutrient also contribute a relatively high number of calories at 9 calories …
Transcriptome Analysis For The Mycelia And Yeast-Like Cells Of Tremella Fuciformis,
2019
College of Life Sciences and Environment, Hengyang Normal University, Hengyang, Hunan 421000, China
Transcriptome Analysis For The Mycelia And Yeast-Like Cells Of Tremella Fuciformis, Chen Zheng, Zhu Hanyu
Food and Machinery
The mycelium and yeast-like cells of Tremella fuciformis were adopted to construct transcriptome sequencing library by RNA-Seq. 13.16 G data and 16 190 Unigene were generated from de novo splicing. Among the Nr database annotated Unigene, 55.75% and 13.35% of them had similar sequence to T. mesenterica and Cryptococcus neoformans, respectively. 7 203 Unigenes were annotated in the COG database, which could be divided into 25 terms. 3 921 Unigene were annotated in the GO database, and divided into 3 major categories and 46 branches. From the KEGG analysis, differential expressed genes were enriched in pathways, including the metabolism of …
Study On Identification Of Fritillariae Cirrhosae Bulbus By Improved Alkali Pyrolysis,
2019
Hunan Food and Drug Vocational College, Changsha, Hunan 410208, China
Study On Identification Of Fritillariae Cirrhosae Bulbus By Improved Alkali Pyrolysis, Chen Yuxiu, Peng Biwu, Li Yuyan
Food and Machinery
The DNA of Fritillariae cirrhosae bulbus was extracted by alkali lysis. The effects of different proportion of lysate on DNA quality and electrophoretic success rate were investigated, which compared with the current methods. Results, The alkaline lysis buffer had the best effect on DNA extraction, which was made of 200 mmol/L NaCl, 5 mmol/L Mg2Cl, 1% Triton X-100, 1% PVP, 1% SDS, 2 mmol/L EDTA and 0.1 mol/L Tris-HCl. The DNA electrophoretic bands extracted by this alkali lysate were in accordance with the current method. The method can save 15~20 minutes, and the cost of single sample testing …
The Research On The Packaging Design Of Kazakh Traditional Food,
2019
Department of Fine Arts, Changji College, Changji, Xinjiang 831100, China
The Research On The Packaging Design Of Kazakh Traditional Food, Qin Weiwei
Food and Machinery
Starting from the Kazakh traditional wooden receptacles, the shapes, patterns and colors with ethnic symbols are used to transform the Kazakh traditional food packaging design, forming a unique packaging language and visual characteristics, in order to promote the promotion of traditional food.
Ultrasonic-Assisted Preparation, Stability, And Reducing Blood Lipid Of Fish Oil Microcapsule From Grass Carp (Ctenopharyngodon Idella),
2019
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Cont
Ultrasonic-Assisted Preparation, Stability, And Reducing Blood Lipid Of Fish Oil Microcapsule From Grass Carp (Ctenopharyngodon Idella), Liu Xiaoli, Wei Changqing, Zhan Xiaobei, Xia Wenshui
Food and Machinery
With grass carp (Ctenopharyngodon idella) oil used as core material, chitosan (CTS) and soy protein isolate (SPI) as wall materials, CTS/SPI fish oil microcapsule product was prepared by use ultrasonic and spray drying. The embedding rate, particle size, thermal stability, storage stability, fish oil and microcapsule functional fatty acids content changes before and after storage and fall hematic fat action were studied. The results showed that the preparation of microcapsule embedding rate reached 77%, with the average particle size 15.8 μm, and the glass transition temperature (Tg) was 71 ℃. The functional fatty acids content changed little at 60 ℃, …
Optimization On Extracting Process For Red Meat Pitaya Pigment Assisted With Enzymatic-Ultrasonic By Response Surface Methodology,
2019
College of Food Science and Technology, Hunan Agriculture University, Changsha, Hunan 410128, China
Optimization On Extracting Process For Red Meat Pitaya Pigment Assisted With Enzymatic-Ultrasonic By Response Surface Methodology, Tian Yan, Duan Xiaoyan, Deng Fangming
Food and Machinery
Using freeze-dried pitaya peel and pulp samples as raw materials, response surface methodology was used to optimize the cellulase-ultrasonic extraction process of pigment from pitaya peel and pulp. The optimal extraction process of pigment from pitaya pericarp was as followed: extraction time 24 min, extraction temperature 39 ℃, ultrasonic power 325 W, ethanol concentration 23%, the yield was (81.661 3±0.762 0) mg/100 g; The optimum extraction conditions of pigment from pitaya pulp were as follows: extraction time 34 min, extraction temperature 41 ℃, ultrasonic power 315 W, ethanol concentration 23%, and the yield was (278.660 4±1.084 2) mg/100 g.
Effects Of Non-Digestible Oligosaccharides And Their Combinations On The Immunomodulation Of Mice,
2019
National Center for Experimental Teaching of Food processing and Safety, Luoyang, Henan 471023, China;College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Non-Digestible Oligosaccharides And Their Combinations On The Immunomodulation Of Mice, Wang Hui, Qin Cuili, Gong Qiang, Niu Mingfu, Zhao Siqi, Xi Zhenjun
Food and Machinery
To investigate the immunomodulatory effects of the three non-digestible oligosaccharides, fructooligofructose, xylooligosaccharide and galactooligosaccharide, and their combinations on mice,140 BALB/c female mice were randomly divided into 7 groups in this experiment, including blank control group, FOS group, XOS group and GOS group, XOS and GOS group, XOS and FOS group, FOS and GOS group. Each group was intragastrically administered at a dose of 400 mg/kg once a day for 15 days. The immunomodulatory effects of different non-digested oligosaccharides and their combinations on mice were evaluated by measuring immune organ index, macrophage phagocytosis, serum hemolysin level, DTH delayed type hypersensitivity, and …
Paederia Scandens Granules Of Intervention In Rat Liver Fibrosis Model Experimental Study On Tgf-Β1 / Smad Pathway,
2019
Hainan Medical University, Haikou, Hainan 570102, China; Key Laboratory of Emergency and Trauma of Ministry of Education, Hainan Medical University, Haikou, Hainan 570102, China
Paederia Scandens Granules Of Intervention In Rat Liver Fibrosis Model Experimental Study On Tgf-Β1 / Smad Pathway, Yuan Yong, Lv Chuanzhu
Food and Machinery
Thirty rats were randomly divided into normal control group (group A), non-paederia scandens treatment model group (group B) and paederia scandens treatment model group (group C). The expression of mRNA of TGF-β1, Smad3 and Smad7 was detected by real-time quantitative fluorescence method after 8 weeks. The results showed that, according to the ELISA data of interleukin-1β (IL-1β), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), the difference between group C and group A was extremely significant (P<0.01), which is the same as between group B and group A, and that the difference between group C and group B was significant (P<0.05). The difference between group B and group A was extremely significant (P<0.01). After treatment with paederia scandens, the expression of TGF-β1 mRNA was significantly inhibited, the difference between group C and group A was significant (t=2.245, P<0.05), and the difference between group C and group B was extremely significant (t=1.142, P<0.01). After treatment with Paederia scandens, the expression of Smad3 mRNA was significantly inhibited, the difference between group C and group A was significant (t=2.149, P<0.05), and the difference between group C and group B was extremely significant (t=1.206, P<0.01). Afterwards, the expression of Smad7 mRNA was increased, the difference between group C and group A was significant (t=2.201, P<0.05), and the difference was significant between group C and group B (t=1.007, P<0.01). Paederia scandens can inhibit the expression of TGF-β1 mRNA, decrease the expression of Smad3 mRNA, and increase the expression of Smad7 mRNA. It is shown in our study that in the mechanism of liver fibrosis, there exists a linear channel effect of Smad3 mRNA-(TGF-β1 mRNA)-Smad7 mRNA.
Principal Component And Cluster Analyses Of Volatile Components In Different Hops Wines,
2019
Sichuan Tourism College, Chengdu, Sichuan 610100, China
Principal Component And Cluster Analyses Of Volatile Components In Different Hops Wines, Duan Lili, Ji Derong, Zhou Lingjie, Yang Xiaoyi, Tang Julian
Food and Machinery
In order to study the difference between four different varieties of hops wine, the aroma components of four hops(HLA, JKA, KSKTA and XMA) wine were detected by headspace solid-phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). The results showed that the species of aroma volatile substances in hop wine was increased by adding KSKTA, JKA and XMA.Different hos increase different aroma components. The results of PCA showed that HLA, KSKTA and XMA had the same characteristic aroma substances. The hops wine was clustered into two groups by clustering analysis. In the first group, there were HLA,KSKTA and XMA, while …
Nutritional Quality Analysis And Representative Indexes Of Melon,
2019
School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China; Scientific Research Management Office, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China; Institute of Agricultural Quality Stan
Nutritional Quality Analysis And Representative Indexes Of Melon, Yan Qiaoli, Zhang Yanming, Tao Yongxia, He Weizhong, Wang Cheng
Food and Machinery
The aim of this study was to screen the representative indexes of melon nutritional quality and identify the nutritional quality characteristics of different varieties of melon. Based on the data of 18 nutritional quality indexes of melon, the principal component analysis (PCA) was used to select the representative indexes of melon quality. The results showed that the loading values of ash, fat, VB1, niacin, tartaric acid, sucrose, total sugar, soluble solids and total acid in the corresponding principal components of the 18 indexes were relatively high, which could better reflect the overall variation of the data. The 13 …
Effect Of Β-Sitosterol Acetate Ester On The Structural Stability Of Lipid Membrane,
2019
College of Chemistry, Chemical and Environmental Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China; Department of Cooking and Food, Zhengzhou Tourism College, Zhengzhou, Henan 450009, China
Effect Of Β-Sitosterol Acetate Ester On The Structural Stability Of Lipid Membrane, Hou Lifen, Zong Shanying, Zhang Haichen, Pan Li, Wang Hongyan, Gu Keren
Food and Machinery
β-sitosterol acetate liposomes were prepared by thin-film ultrasonic method, and the effects of different incorporation concentrations on the particle size, PDI and storage stability of the liposomes were investigated, besides, the interaction between β-sitosterol acetate ester and phospholipids in the membrane was explored. The results showed that the size and PDI of the liposomes were consistent with that of the β-sitosterol liposomes under the same conditions when the addition amount of β-sitosterol acetate ester was 2 mg and 4 mg. It has good storage stability for low dosage of the β-sitosterol acetate ester liposomes at 4 ℃ for 30 days. …
Effect Of Combination Of Soy Protein Isolate, Tapioca Starch And Transglutaminase On Gel Quality Of Carp Surimi,
2019
School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Effect Of Combination Of Soy Protein Isolate, Tapioca Starch And Transglutaminase On Gel Quality Of Carp Surimi, Shen Xiaolei, Li Xianghong, Yu Jian, Wang Faxiang, Wang Jianhui, Huang Yiqun, Liu Yongle
Food and Machinery
The effects of soy protein isolate, tapioca starch and transglutaminase on the carp surimi products were investigated and the optimal addition amount was determined. It was found that when the addition amount of soy protein isolate was 6%, the amount of cassava starch 9% and the amount of transglutaminase added were 4 U/g·protein, the water retention capacity of the fish meal was effectively increased, and the cooking loss was reduced without causing The surimi has a light yellow color of soy protein isolate, and at the same time, it improves the gel strength of the surimi and obtains a good …
