Study On The Microwave Aging Of Spirit And Optimiztion Of Its Process,
2019
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Study On The Microwave Aging Of Spirit And Optimiztion Of Its Process, Hu Shiqi, Luan Donglei, Fan Yuxia, Lai Keqiang
Food and Machinery
In this study, Luzhou-flavor spirit was processed by microwave, and the effects of microwave aging temperature, microwave power and processing time were investigated. The results showed that the best quality could be obtained, under the controlling conditions of, the microwave power 70 W, with microwave aging temperature at 60 ℃, and processing for 10 minutes. The total acid and ester contents of the spirit were 1.46 g/L and 2.98 g/L, respectively. There were significant differences (P＜0.05) in the total acid and ester contents between the raw spirit and microwave processing one. The content of esters increased after microwave processing, and …
Research On Properties And Kinetic Model Of Intermittent Microwave Drying To Pitaya Slices,
2019
School of Food and Bioengineering, Hezhou University, Hezhou, Guangxi 542899, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China; Guangxi Talent Highland of Preservation and Deep Processing Research
Research On Properties And Kinetic Model Of Intermittent Microwave Drying To Pitaya Slices, Pan Yuyan, Duan Zhenhua, Liu Yan, Tang Xiaoxian, Li Dingjin
Food and Machinery
In order to understand the drying characteristics of pitaya slices under microwave intermittent conditions, the effects were studied, including the microwave power, heating time, intermittent time and slice thickness on the drying characteristics of pitaya slices under different microwave intermittent conditions. The results showed that the microwave intermittent drying process of pitaya slices included acceleration, constant speed and deceleration stages, and the mathematical model was established according to the experimental data. The kinetic model of microwave intermittent drying of pitaya slices conformed to page model, which was suitable for predicting and describing the microwave intermittent drying process of pitaya slices.
The Optimization Of Fermentation Process And Antioxidant Activity Of Pomegranate And Schisandra Health Wine,
2019
Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang， Hunan 422000, China; Soybean Processing Techniques of the Application and Basic Research in Hunan Province, Shaoyang, Hunan 422000, China
The Optimization Of Fermentation Process And Antioxidant Activity Of Pomegranate And Schisandra Health Wine, Yin Lebin, Zhou Juan, Li Licai, Jin Xiaoke, Lei Zhiming, Liao Cong, Zhao Liangzhong
Food and Machinery
Using Pomegranate juice and Schisandra as raw materials, adding high activity yeast to optimize the fermentation process of their health wine, from which the total phenolic and flavonoids content and antioxidant activities were determined. The experimental results showed that the optimal fermentation conditions were: with the addition of 10% Schisandra extract and 3% yeast, fermented at 28 ℃ for 6 days. Under above conditions, the color of the liquor was bright and radiant, with the unique harmony fragrance of medical herbs and liquor aroma. Finally, the result showed that alcohol content was 12.8% (vol), the sensory score was 89 points, …
Influence Of Cigarette Smoldering Completeness On Conventional Flue Gas Index,
2019
Zhengzhou University of Light Industry,Zhengzhou, Henan 450001, China
Influence Of Cigarette Smoldering Completeness On Conventional Flue Gas Index, Cheng Chuanling, Niu Tingting, Mu Lin, Zhao Yifan, Wang Jianmin
Food and Machinery
In order to explore the influence of the degree of complete combustion on the conventional smoke index in the smoldering state of cigarettes, the actual flammability rate and free burning rate of 50 different cigarettes in China were determined by self-made equipment, combined with the analysis of conventional smoke components in gas chromatography.The results show that: ① The actual flammability rate is significantly negatively correlated with the free combustion rate, that is, the more complete the smoldering of the cigarette, the slower the free burning speed. ② The actual flammability rate is significantly positively correlated with total particulate matter (TPM), …
Research Progress In The Shellfish-Derived Antioxidant Peptides,
2019
College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China; Key Laboratory for Biochemical Engineering of Shandong Province, Qingdao, Shandong 266042, China
Research Progress In The Shellfish-Derived Antioxidant Peptides, Yang Xihong, Qu Chunchun, Li Sai, Li Anqi, Ding Qian, Li Yujin, Li Lidi, Zhang Junyi, Xie Wancui
Food and Machinery
Chinese coastal shellfish resources are abundant with a good prospect of fresh or processed shellfish products. Bioactive peptides from shellfish and its by-products can promote the upgrading of aquaculture development, which belongs to high value utilization of aquatic resources. Antioxidant peptides can suppress and delay lipid oxidation, protect human tissues and organs from damage by the free radicals, therefore this attracted researches in recent years increasingly. The article reviewed methods of preparation of antioxidant peptides from shellfish, including proteolysis, separation, purification and identification. Based on the detection and structural identification methods of antioxidant peptides, the significance and the further clarify …
Research Progress In Regulation Of Energy Metabolism By Dietary Nutrition And Host Inheritance Via Intestinal Flora,
2019
Chongqing Engineering Research Center for Special Food, College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China
Research Progress In Regulation Of Energy Metabolism By Dietary Nutrition And Host Inheritance Via Intestinal Flora, Tang Tian, Suo Huayi, Li Jian, Zhang Yu, Wang Hongwei, Zhao Xin
Food and Machinery
The paper will explain the effects of dietary nutrition and host genetics on energy metabolism, aim to provide reference for the research and development of functional foods for metabolic diseases and the exploration of new therapeutic methods for metabolic diseases.
The Ultrahigh-Pressure/Thermally Induced Technologies Of The Β-Glucan Mixed Gel And The Evaluation System For Their Properties,
2019
Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China
The Ultrahigh-Pressure/Thermally Induced Technologies Of The Β-Glucan Mixed Gel And The Evaluation System For Their Properties, Fan Rui
Food and Machinery
The apparent and functional properties of the mixed gel prepared with the thermal and ultrahigh-pressure were compared by rheological, texture, scanning electron microscopy and other analytical methods. The results showed that the β-glucan typical gels formed by ultra-high pressure and thermally induced at the total concentration of 7% and 8%, respectively, and the properties in water hold capacity, gel hardness, elasticity, chewiness and internality of β-glucan mixed gel formed by ultra-high pressure showed the more superior, in which the hardness of gel formed by ultrahigh pressure was significantly stronger than gel formed by thermal-induced gel (P＜0.05), while the oil hold …
Study On Changes Of Gel Moisture Characteristic And Texture Properties Of Duck Eggs During Salting Period By Low-Field Nuclear Magnetic Resonance,
2019
College of Biological and Food Engineering, Chuzhou College, Chuzhou, Anhui 239000, China; Chuzhou Food Processing Institute, Chuzhou, Anhui 239000, China
Study On Changes Of Gel Moisture Characteristic And Texture Properties Of Duck Eggs During Salting Period By Low-Field Nuclear Magnetic Resonance, Long Men, Zhang Wenhao, Zheng Suling, Qi Anqi, Zhan Ge
Food and Machinery
In order to explore the effects of salt ions on gel texture properties and moisture characteristic of duck eggs，low field nuclear magnetic resonance (Low-field NMR) was integrated to analyze the changes of the moisture status. Water relaxation time（T2）, proton density and relaxation area (A2) were explored by magnetic resonance spectroscopy (MRS), and water distribution was visualized by MRI. Meanwhile, the differences in traditional characteristic indices of gels such as texture properties (hardness, springiness, cohesiveness and chewiness) were also investigated. The results showed that the relative proportions of free water increased, and the relative proportions of immobilized …
Rapid And Non-Destructive Identification Of Different Brands And Inferior Oatsby Near Infrared Spectroscopy Combined With Chemometrics Methods,
2019
College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha, Hunan 410128, China
Rapid And Non-Destructive Identification Of Different Brands And Inferior Oatsby Near Infrared Spectroscopy Combined With Chemometrics Methods, Li Shangke, Du Guorong, Ding Shenghua, Shan Yang, Jiang Liwen, Liu Xia, Li Pao
Food and Machinery
In order to identify the inferior oat samples, and the samples from different local and imported brands, a nondestructive identification method based on near infrared spectroscopy and chemometrics methods was proposed. Spectra of five different brands of oat samples and inferior samples were obtained. Continuous wavelet transform was used for the baseline elimination. Wavenumber selection based on the standard deviation and relative standard deviation was discussed for improving the accuracy of the method, and 15 informative wavenumbers were obtained. Principal component analysis method was used for classification. The results showed that the baseline elimination was achieved by continuous wavelet transform …
Isolation And Identification Of Escherichia Coli O26 From A Slaughter House,
2019
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210097, China
Isolation And Identification Of Escherichia Coli O26 From A Slaughter House, Fu Wenjing, Dong Chen, Yu Jinlong, Hu Jie, Jiang Yun
Food and Machinery
Escherichia coli O26 was isolated and identified form a slaughter plant in order to investigate its contamination of E. coli O26. According to USDA detection method, samples were enriched with immunomagnetic separation (IMS) after selective enrichment, and then isolated and purified with selective chromogenic mRainbow agar. Subsequently, the suspected colonies were screened and chose to test the O antigen by PCR and followed by the serum agglutination test. The virulence genes (stx1, stx2, eae and hly) of positive isolations were detected by multiplex PCR. The results showed that only one strain from 120 samples was identified as E. coli O26, …
Advances Of Pharmacological Research On Carcinogenicity And Toxicity Of Areca Nut,
2019
College of Life Science, Jilin Normal University, Siping, Jilin 136000, China
Advances Of Pharmacological Research On Carcinogenicity And Toxicity Of Areca Nut, Luan Jian, Guo Di, Zhou Xiaofu
Food and Machinery
This review examines the research progresses on carcinogenicity and toxicity of areca nut in recent years. After summarizing the carcinogenic components, carcinogenicity and toxicity, and the relationship with the incidence of malignant cancers, the review focus on the mechanism of areca inducing cancer, especially oral cancer, and its reproductive toxicity and neurotoxicity. Finally, the review concentrates on providing references for the prevention and treatment of oral submucosal fibrosis, oral cancer and other malignant diseases.
Research Advance On Food Nano-Emulsion Delivery System,
2019
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Research Advance On Food Nano-Emulsion Delivery System, Li Jinan, Wu Yan, Hu Hao, Wu Xuejiao
Food and Machinery
Nano-emulsion is a kind of delivery system for functional ingredients, which can enhance the stability, solubility, and bioavailability of bioactive compounds. Several macromolecules such as polysaccharides and proteins can be used as emulsifiers to prepare nano-emulsion with high safety, which have great application potential in food industry. In this paper, the selection of core materials, oil phases and emulsifiers, and their effects on the characteristics of nano-emulsion were summarized, and the preparation methods, physicochemical properties and application prospect of nano-emulsion were.also discussed.
Formation And Regulation Of 1,2-Dicarbonyl Compounds And Ages In Steamed Cakes,
2019
Ginling College, Nanjing Normal University, Nanjing, Jiangsu 210097, China
Formation And Regulation Of 1,2-Dicarbonyl Compounds And Ages In Steamed Cakes, Lu Yongling, Lu Min, Wang Xi, Lv Lishuang
Food and Machinery
In view of the formation of harmful products of Maillard reaction in baked foods, different recipes of steamed cakes (sugar type, oil type, cake acidity regulator and the ratio between egg white and yolk) were selected to analyze the changes of glyoxal (GO), methylglyoxal (MGO) and advanced glycation end products (AGEs) in cakes, and the inhibitory effects of natural flavonoids (geneistein and luteolin) were investigated. The results showed that fructose (hexacarbohydrate) produced the highest MGO, xylose (pentose) produced the highest GO, GO and MGO contents were the lowest in cakes produced by xylitol; The influence of oil on the production …
Stress Model And Fluid Solid Coupling Simulation Ofmicrocapsule In Simulated Intestine,
2019
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu ProvinceKey Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China
Stress Model And Fluid Solid Coupling Simulation Ofmicrocapsule In Simulated Intestine, Li Xiao, Yu Jinghu, Qian Shanhua, Cao Shu
Food and Machinery
The theoretical of the stress of capsule was analyzed in viscous liquid environment. and studied the dynamic characteris-tics of magnetic drive capsules with different sizes of round and oval heads under fluid-solid coupling in intestinal environment. The effects on the capsule exercise stress were also studied from the gut dynamic viscosity, the capsule size and capsule shape by COMSOL. According to the principle of similar mechanical properties, using superelastic solid material, the intestinal fluid model and the intestinal wall model were designed by multiple factors and levels of numerical simulation experiments. Results: At the same level of dynamic viscosity and …
Effects Of Pomegranate Peel Polyphenols On Cholesterol Efflux And Related Protein Expression,
2019
College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xian, Shaanxi 710119, China; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Pomegranate Peel Polyphenols On Cholesterol Efflux And Related Protein Expression, Zhao Shengjuan, Xiang Jinle, Chen Shuxing, Fei Peng, Xu Yunfeng, Li Jianke
Food and Machinery
In order to explore the effects of pomegranate peel polyphenols (PPPs) on SR-B1 protein expression and cholesterol efflux, in this study, Raw264.7 macrophages derived from foam cells were used as the model to illuminate the effects of PPPs on cholesterol efflux mediated by HDL. Western blot method was used to analyze the expression of scavenger receptor B1 (SR-B1), acyl-coenzyme A1: cholesterol acyltransferase (ACAT1) and cholesteryl ester hydrolase (nCEH). Further, the activity changes of ACAT1 and nCEH were revealed. The results showed that PPPs promoted the HDL-mediated cholesterol efflux and up-regulated the expression of SR-B1 significantly (P＜0.05). In addition, the PPPs …
Comparison Of Fermentation Characteristics Between Clostridium Butyricum And Clostridium Tyroburicum,
2019
College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
Comparison Of Fermentation Characteristics Between Clostridium Butyricum And Clostridium Tyroburicum, Wang Youling, Wei Zhujun, Liu Qing, Zhu Lilei, Xiao Haifang, Song Yuanda
Food and Machinery
In this study, three strains of Clostridium butyrate were isolated from human feces, pit mud and animal intestinal contents. Which were named as Clostridium butyricum NK, SY and RX respectively. The fermentation characteristics of C. butyricum NK, SY and RX and C. tyroburicum ATCC25755 grown in synthetic medium were compared. The results showed that the growth ability of C. butyricum NK and SY were strong. C. tyroburicum had higher butyric acid, but lower lactic acid-production than C. butyricum. Compared among the three different strains of C. butyricum, C. butyricum NK had a stronger ability to produce butyric acid, with the …
Effect Of Microwave Radiation On Acetic Acid And Ethyl Acetate In Luzhou-Flavor Liquor,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effect Of Microwave Radiation On Acetic Acid And Ethyl Acetate In Luzhou-Flavor Liquor, Dai Jiahui, Liu Jianxue, Han Sihai, Li Xuan, Liu Jinke, Dong Xinluo, Li Peiyan, Xu Baocheng, Luo Denglin
Food and Machinery
Microwave irradiation was used to treat three kinds of luzhou-flavor liquors with different ages and qualities at different temperatures, and the contents of acetic acid and ethyl acetate in the liquor were measured every 20 min. The results showed that microwave irradiation could accelerate the reduction of acetic acid content in liquor, while ethyl acetate content increase with the extension of irradiation time. When the microwave irradiation time was between 20 and 100 min, the increasing trend showed an S-shaped curve. Through the fitting study, the logistic regression model could be used to describe the change of ethyl acetate during …
Preparation Of Gadolinium Metal Organic Framework And Its Application For Adsorption Of Phoxim,
2019
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Preparation Of Gadolinium Metal Organic Framework And Its Application For Adsorption Of Phoxim, Tang Xiong, Chen Maolong, Xu Zhou, Cheng Yunhui
Food and Machinery
Metal-organic-frameworks is a new type of porous crystal material which is assembled by metal ions and organic ligands. Gd-MOF was prepared by GdCl3·6H2O and H3BTC, and its adsorption performance for phoxim pesticides was inves-tigated. The results showed that Gd-MOF could effectively adsorb phoxim pesticides from water, and the saturated adsorption amount of phoxim was 33.5 mg/g. When Gd-MOF was 40~80 mg, the adsorption rate of phoxim could reached 90%; and in all pH range 3~7, there was a certain adsorption force on the phoxim table. It is speculated that the adsorption of phoxim by …
Flavor Components Of Fermented Coconut Milk Using Omics Technology Combined With Spme-Gc-Ms,
2019
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128, China
Flavor Components Of Fermented Coconut Milk Using Omics Technology Combined With Spme-Gc-Ms, Lei Wenping, Zhou Hui, Zhou Xingrong, Wu Kun, Wu Ni, Song Yanfei, Liu Chengguo
Food and Machinery
In order to analyze the correlation between characteristic flavor components and sensory flavor of fermented coconut milk. Solid-phase micro extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the volatile flavor compounds of fermented coconut, natural coconut milk and yogurt, respectively. The sensory properties of flavor were assessed, and the characteristic flavor of the fermented coconut milk was analyzed from the sensory and flavor substances in combination with the omics technology. The results showed that the sensory flavor characteristics of fermented coconut milk were higher in sweet, sour, coconut, milky, creamy and alcoholic sensory scores; the sweetness …
Analysis Of Aroma Compounds Of Fruit Wine Fermented With Enterobacter Xiangfang,
2019
Collegeo of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Analysis Of Aroma Compounds Of Fruit Wine Fermented With Enterobacter Xiangfang, Liu Xiaoyan, Zhou Hongli
Food and Machinery
The aromatic composition of fruit wines fermented with Enterobacter Xiangfang was analyzed by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that the main aroma components produced by Enterobacter Xiangfang were phenylethanol, 3-methyl-1-butanol, 2-methyl-butanol and their corresponding acetates in the early fermentation stage, and heptaldehyde, 2,4,5-trimethyl-1,3-dioxolane, ethyl decanoate, ethyl octanoate, isobutyric acid and so on in the later fermentation stage. The main aroma components produced by yeast fermentation were ethyl decanoate, phenylethanol, ethyl octanoate, 2,4,5-trimethyl-1,3-dioxolane, 3-methyl-1-butanol, acetal, ethyl Dodecanoate and so on. Compared with yeast fermentation, Enterobacter Xiangfang fermentation not only had the basic …
