Effects Of Different Packaging And Temperature On Quality Of Broad Bean (Vicia Faba L.),
2019
Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Science, Ningbo, Zhejiang 315040, China; Ningbo Key Laboratory for Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China
Effects Of Different Packaging And Temperature On Quality Of Broad Bean (Vicia Faba L.), Zhu Lin, Ling Jiangang, Li Weirong, Chen Guobao, Lin Xudong, Chen Shuyin
Food and Machinery
In order to definite the suitable modified atmosphere packaging materials and temperature for postharvest storage of broad bean (Vicia faba L.), the effects of polyethylene (PE), polyvinyl chloride (PVC) and micro-porous (W) film packaging on beans which were stored at （1.0±0.5） ℃, and PE film packaging stored at （5±1） ℃ were investigated. Quality indexes including firmness, colouration and water content, were investigated in this study. The results showed that, quality of beans which stored at （1.0±0.5） ℃ and packed with PVC films was better than the other treatments, and the preservation period of beans could be prolonged for 28 days.
Effects Of Yak Blood Oligopeptides On Hypoxia-Induced Injury Of H9c2 Cardiomyocytes Protection And Its Mechanism,
2019
Department of Food Science, Sichuan Agricultural Uniersity, Yaan, Sichuan 625014, China; Department of Food Science, Sichuan Tourism College, Chengdu, Sichuan 610100, China
Effects Of Yak Blood Oligopeptides On Hypoxia-Induced Injury Of H9c2 Cardiomyocytes Protection And Its Mechanism, Xiao Lan, Li Cheng, Cheng Xiaoping, Du Xin
Food and Machinery
To investigate the protective effect of yak blood oligopeptides on hypoxic injury of H9c2 cardiomyocytes and its mechanism. The hypoxia injury model was established by culturing H9c2 cardiomyocytes in vitro, randomly divided into 5 groups (n=6): normal control group, hypoxia group, low-dose yak blood oligopeptide group, middle-dose yak blood oligopeptide group and high-dose yak blood oligopeptide group. The results showed that: the cell survival rate of hypoxia group was significantly lower than that of control group (P＜0.01), the rate of apoptosis was significantly increased (P＜0.01), the release level of LDH was significantly increased (P＜0.01), mitochondrial membrane potential decreased significantly (P＜0.01), …
Study On Various Components Of Alpinia Oxyphylla Fructus In Urine-Reducing Effect,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Various Components Of Alpinia Oxyphylla Fructus In Urine-Reducing Effect, Feng Huimin, Wang Zhouping, Xu Deping
Food and Machinery
This research focus on the efficiency of Alpinia Oxyphylla Fructus in urine-reducing and developing the method of separating and identifying its active components. Established a mice model with diuresis to validate the Alpinia Oxyphylla Fructus’ different components and purified by varying measures in reducing urine. The total urine volume in the first 2 and 6 hours of the mice was collected by metabolic cage. The values of urine weight/body weight were calculated respectively. The result showed that 75% ethanol extract of ethyl acetate phase was the most sensitive part in urine-reducing. Four pure monomer compounds were further separate from this …
Optimization Of Two Luteolin Derivatives Preparation From Artichoke By Hplc,
2019
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Optimization Of Two Luteolin Derivatives Preparation From Artichoke By Hplc, Shi Mingyue, Cao Qingming, Li Qun, Zhong Wenhui, Wang Yuanqing, Liu Zhiwen, Zhang Xiping
Food and Machinery
This study describes a method for isolating two luteolin glycosides from artichokes（Cynara scolymus L.）by preparative liquid chromatography. The partion A27~29 (4 g) of 50% ethanol eluent was achieved by two steps, 70% ethanol extract of artichoke adsorbed by AB-8 macroporous resin and eluted with 20% ethanol, 50% ethanol and 80% ethanol successively. 0.32 g of target part C16~19 with target components H-01 (10.4%) and H-02 (5.1%) was achieved by two steps, A27~29 adsorbed by RP-C18 stationary phase column (270 mm×80 mm, 40~60 μm) and eluted with 30%, 48% and 100% methanol successively. Taking the resolution and shape of target peaks …
Ultrasonic-Assisted Extraction And Antioxidant Activity Of Total Flavonoids From Ligustrum Lucidum Ait By Response Surface Methodology,
2019
School of Public Health, Jilin Medical University, Jilin, Jilin 132013, China
Ultrasonic-Assisted Extraction And Antioxidant Activity Of Total Flavonoids From Ligustrum Lucidum Ait By Response Surface Methodology, Zhou Xuan, Xu Mingxiang, Cai Wenzhuo, Zhai Xiaorui, Huo Mingyang, Gao Rui, Xi Yanli
Food and Machinery
On the basis of single factor test, response surface test were used to optimize the extraction process. In addition, by measuring the level of erythrocyte hemolysis, liver homogenate and liver mitochondrial malondialdehyde (MDA) in mice, the antioxidant capacitities of total flavonoids were determined. The results showed that the total flavone content of Ligustrumlucidum was 47.40 mg/g when the extraction time was 110 min, extract power was 640 W, the ethanol volume fraction was 60% and the liquid ratio was 65∶1 (mL/g). The total flavone of Ligustrumlu cidum Ait extracted under this condition can inhibit the hemolysis of mice erythrocytes and …
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 …
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.
Research Progress Of Chitosan In Aquatic Products Preservation,
2019
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China
Research Progress Of Chitosan In Aquatic Products Preservation, Liu Jiali, Lan Weiqing, Liu Dayong, Zhang Xi, Xie Jing
Food and Machinery
On the basis of the introduction of common preservation methods in aquatic products, the preparation methods and antibacterial mechanism of chitosan were reviewed respectively. The research progress of chitosan in the preservation of aquatic products was summarized, and the existing problems and solutions were analyzed. Moreover, the development prospect of chitosan in the preservation of aquatic products was also prospected.
Simultaneous Uplc-Ms/Ms Analysis Of Lovastatin And Its Analogue For Functional Foods,
2019
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430070, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430070, China
Simultaneous Uplc-Ms/Ms Analysis Of Lovastatin And Its Analogue For Functional Foods, Han Zhi, Gong Lei, Wang Huixia, Zhu Xiaoling, Wang Bin, Cao Qi, Wu Wanqin
Food and Machinery
A ultra-high performance liquid chromatography-tandem mass spectrometric (UPLC-MS/MS) assay method has been developed and fully validated for the simultaneous quantification of lovastatin, simvastatin, mevastatin, lovastatin sodium hydroxide, dehydro lovastatin. The samples were extracted with methanol and separated on a Waters Acquity HSS T3 column. The mobile phase consisting of 0.1% aqueous formic acid solution and acetonitrile using gradient elution at a flow rate of 0.3 mL/min. The positive and negative ions were scanned simultaneously. The multiple reaction monitoring (MRM) mode was used for detection. The results showed that the five compounds were separated well within five minutes. The limits of …
Effect Of The Degree Of Amylopectin Polymerization On Physicochemical Properties Of Jackfruit Seed Starch,
2019
Chinese Academy of Tropical Agricultural Sciences, Spice and Beverage Research Institute, Wanning, Hainan 571533, China; Heilongjiang Bayi Agricultural University, College of Food Science, Daqing, Heilongjiang 163319, China
Effect Of The Degree Of Amylopectin Polymerization On Physicochemical Properties Of Jackfruit Seed Starch, Zhang Yutong, Zhang Yanjun, Zhu Kexue, Xu Fei, Li Shize, Wu Gang, Tan Lehe
Food and Machinery
The amylose and amylopectin were separated by jackfruit seed starch (JFSS), and the same amylose (50%) was mixed with five different types of amylopectin to prepare JFSS (M1′, M5′, M6′, M11′, and BD′) with different degree of amylopectin polymerization. The effect of the degree of amylopectin polymerization on physicochemical properties of JFSS was investigated. M1′ had the lowest degree of amylopectin polymerization (189 506), while BD′ had the highest (431 481). As the degree of amylopectin polymerization increased, the syneresis, gelatinization enthalpy, peak viscosity, trough viscosity, breakdown, final viscosity, setback, relative crystallinity, and absorbance ratios of the five JFSS samples …
Effect Of Wheat Flour Characteristics On The Quality Of Buckwheat Chinese Steamed Bread Premix,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effect Of Wheat Flour Characteristics On The Quality Of Buckwheat Chinese Steamed Bread Premix, Zheng Yujiao, Guo Xiaona, Zhu Kexue
Food and Machinery
The basic properties, dough rheological properties and fermentation characteristics of 8 different wheat flours were determined, and the buckwheat Chinese steamed bread（CSB）was prepared by using the buckwheat CSB premix prepared by the method. The specific volume, texture characteristics and sensory quality of the buckwheat CSB were determined. To explore the effect of wheat flour characteristics on the quality of buckwheat CSB premix. The results showed that wheat flour of the content of wet gluten was between 33% and 34%, the protein content was between 11% and 12% had less protein weakening, the dough formation time and stability time were longer, …
Detection Of Hydroxyapatite In Milk Powder,
2019
Key Laboratory of Product Packaging and Logistics, Institute of Packaging Engineering, Jinan University, Zhuhai, Guangdong 519070, China
Detection Of Hydroxyapatite In Milk Powder, Zhu Lixian, Lin Qinbao, Zhong Huaining, Wang Liang, Pan Jingjing
Food and Machinery
The milk powder was dissolved in ultrapure water, and the inorganics-rich components in the milk powder were extracted after ultrasonication, centrifugation and vacuum freeze-drying, and the inorganics-rich components in the milk powder were qualitatively analyzed by X-ray powder diffraction (XRD) and Fourier transform infrared spectroscopy. In addition, different concentrations of needle-like nano-hydroxyapatite reference standard were added to the blank milk powder sample, and the same prelimina-ry treatment and analysis as the milk powder samples was carried out. The morphology and nano-size of the inorganics-rich components in sample 1 and spiked sample were characterized by scanning electron microscopy (SEM) and transmission …
Change In The Quality Of Coix Seed During Storage,
2019
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China; Guizhou Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
Change In The Quality Of Coix Seed During Storage, Luan Linlin, Lu Hongmei, Chen Li, Yang Fengyi, Wu Yuzhang, Mou Cancan
Food and Machinery
The aim of the study was to explore quality of coix seed grown in Xingren, Guizhou (China) during storage. The results indicated that, color, ordor, main contents and correlate indexs of coix seed changed significantly during storage, which reflect the quality of coix seed decreases. Results: the color of coix seed changed with storing time lengthening. Original milky white, glossy coix seed became dimmed with yellowish and grayish with storing period lengthens. The odor was also from the original sweet aroma, which was ultimate rancidity. The rancidity of coix seed bacame stronger with storing time lengthening. During storage period, there …
Research On Apple Image Recognition Technology Based On Improved Lenet Convolution Neural Network In Natural Scene,
2019
Wuhu Institute of Technology, Wuhu, Anhui 241000, China
Research On Apple Image Recognition Technology Based On Improved Lenet Convolution Neural Network In Natural Scene, Cheng Hongfang, Zhang Chunyou
Food and Machinery
In order to avoid the influence of illumination condition, overlap and other occlusion on image recognition, an improved LeNet convolution neural network is used to improve the structure of the traditional content-based recognition method. An Apple target recognition model based on the improved LeNet convolution neural network is designed and used to avoid the influence of illumination condition, overlap and other occlusion factors on image recognition. The model trains and validates Apple images in different scenarios. The results show that the network model can effectively recognize apple images. The recognition rates of independent fruits, occluded fruits, overlapping fruits and adjacent …
Study On The Anti-Alcohol And Liver-Protection Efficacy Of Hydrolysate From Soft Tissue Of Corbicula Fluminea,
2019
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Study On The Anti-Alcohol And Liver-Protection Efficacy Of Hydrolysate From Soft Tissue Of Corbicula Fluminea, Zhang Shuai, Zhang Chaohua, Gao Jialong, Qin Xiaoming, Zheng Huina, Hao Jiming, Zhan Gjing
Food and Machinery
The effect of hydrolysate from Corbicula fluminea soft tissue on the activation of alcohol dehydrogenase (ADH) in vitro was determined, and its effects of anti-alcohol and liver-protection on mice were also observed by measuring the drunk time, sober-up time, concentration of ethanol in serum, and the contents of malondialdehyde (MDA), triglyceride (TG) and glutathione (GSH) in liver tissue of mice. The results showed that hydrolysate from soft tissue of Corbicula fluminea could activate ADH in vitro with activation rate of 52%. It could also prolong the drunk time and shorten the sober-up time of drunken mice significantly, by 69.42% 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.
Study On Extraction Of Capsaicin By Hot Dipping,
2019
School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry ﹝Beijing Technology and Business University﹞, Beijing 100048, China; Beijing Higher Institution, Enginee
Study On Extraction Of Capsaicin By Hot Dipping, Zhang Xiaoxu, Liu Hongqin, Zhou Xiqin, Yan Jiang, Xu Baocai
Food and Machinery
Capsaicin with high purity has anti-inflammatory, bacteriostatic, analgesic and insecticidal effects, and is widely used in the pharmaceutical industry. Capsaicin was extracted from capsicum by hot dipping method, and the content of which was determined by high performance liquid chromatography. The extraction process was optimized by single factor test and orthogonal experiment. The results showed that the optimum extraction conditions were blanching temperature 60 ℃, extraction temperature 40 ℃, extraction time 3 h and chopping degree 0.5 cm (edge length). Under the condition the extraction rate of capsaicin could reach to 0.27%. Compared with the traditional ethanol reflux method, ultrasound-assisted …
