Drying Characteristics And Neural Network Model Of Ultrasoundstrengthened Far-Infrared Radiation Drying On Potato,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang,Henan 471023, China
Drying Characteristics And Neural Network Model Of Ultrasoundstrengthened Far-Infrared Radiation Drying On Potato, Xi Huihan, Liu Yunhong, Wang Qi, Li Huiyang, Li Gongwei, Zhao Lanxin
Food and Machinery
In order to study drying characteristics of contact ultrasound strengthened far-infrared radiation drying on potato slices, a far-infrared radiation with ultrasound assistance was applied to study the effects of different ultrasound power and far-infrared radiation drying temperature on drying process and effective moisture diffusivity values of potato. The results showed that the rise of both ultrasound power and radiation temperature could promote the mass and heat transfer in the material, shorten the drying time, and enhance the drying rate effectively of potato slices. The enhancing effect of ultrasound is weakened gradually with the decrease of water content of material and …
Study On Mechanisms Of Draught Drying And Sensory Quality Change Of Dendrobium Flower,
2019
College of Biotechnology and Pharmaceutical Engineering, West Anhui University, Lu’an, Anhui 237012, China; Biotechnology Research Center of Natural Medicine, West Anhui University, Lu’an, Anhui 237012, China
Study On Mechanisms Of Draught Drying And Sensory Quality Change Of Dendrobium Flower, Zhang Zhenlin, Yin Zhichao
Food and Machinery
Far-infrared drying and LF-NMR was used to explore the drying process of Dendrobium huoshanense flowers and Dendrobium officinale flowers. A basic parameter model of the Dendrobium flower was constructed, and the sensory quality of the flower was studied by texture analysis. The results showed that a basic parameter model of the drying of Dendrobium flower was constructed. The sensory quality analysis based on the NMR spectra and texture analyzer indicated that the composition of water after the drying process was primarily conjunctive. The high sensory quality of the hardness and brittleness of the dry flowers of Dendrobium. Flowers of dried …
Optimization On Enzymatic Hydrolysis Conditions Of Rice Dreg And Effect On Cadmium Content,
2019
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Optimization On Enzymatic Hydrolysis Conditions Of Rice Dreg And Effect On Cadmium Content, Qi Wenlei, Feng Yanying, Xu Zhou, Chen Maolong, Cheng Yunhui
Food and Machinery
Low solubility and high cadmium content are the technical bottlenecks of protein resource utilization in rice dregs by-products. Rice dregs with high cadmium content were used as raw materials,Alcalase 2.4 L alkaline protease was selected, The factors of enzymatic hydrolysis of rice dregs were studied by response surface center combinational design. According to the results of single-factor experiment, the time of enzymatic hydrolysis, pH, the amount of enzyme added and the concentration of substrate were taken as the influencing factors, and the soluble nitrogen recovery rate of rice dregs protein was taken as the response value. The optimal conditions for …
Studies On The Antioxidant And Enzyme Inhibitory Activities Of Galangal Methanol Extract And The Correlation With The Bioactive Components,
2019
College of Public Health, Zhengzhou University, Zhengzhou, Henan 450001, China
Studies On The Antioxidant And Enzyme Inhibitory Activities Of Galangal Methanol Extract And The Correlation With The Bioactive Components, Li Jiao, Zhang Xiaofeng, Wang Xiaokai, Wang Wanyu
Food and Machinery
The Galangal was degreased and extracted by methanol to evaluate its polyphenols content and total flavonoids content, and the relationship of them with the antioxidant capacity and inhibitory activities against pancreatic lipase and α-glucosidase were studied. The polyphenols and total flavonoids were determined respectively by Folin-Ciocalteu assay and AlCl3 colorimetric method. The antioxidant potential was estimated by DPPH method, ABTS method and FRAP method. Additionally, inhibitory effects against pancreatic lipase and α-glucosidase in vitro were also assessed. The results showed that the polyphenols and total flavonoids were 62.91 mg GAE/g DW and 13.12 mg QE/g DW, respectively. When concentration …
The Effects Of The Antioxidant Activity And Inhibition On Ldl Oxidation Of Clove Oil Extracted By Soxhelt And Steam Distillation Methods,
2019
School of medicine, Jiujiang University, Jiujiang, Jiangxi 332000, China
The Effects Of The Antioxidant Activity And Inhibition On Ldl Oxidation Of Clove Oil Extracted By Soxhelt And Steam Distillation Methods, Li Xuejin, Xiong Yifan, Zheng Changhong, Yang Liping, Chen Hui, Liu Changjin, Jiang Shenhua
Food and Machinery
The comparison of antioxidant activity and inhibition efficiency on LDL oxidation of two kinds of clove oil were studied by spectrophotometry and fluorescence analysis in this study. The results showed as follows. The scavenging ability on DPPH radicals, total reducing and antioxidant capacities, ferric reducing antioxidant power of COESD were significantly stronger than those of COESM (P＜0.05 or P＜0.01). During LDL oxidation, the inhibition effect of COESD on tryptophan (Trp) fluorescence quenching, the formation of total fluorescence products and lipofuscins, lysine (Lys) modification detected by MDA and UV-Visible scanning spectra were also better than those of COESM. The results of …
Analysis Of Phenols In Pear Wine Brewed By Different Varieties Of Pearand Comparison Of Their Antioxidant Capacity,
2019
Institute of Genetics and Physiology, Hebei Academy of Agricultural and Forestry Science,Shijiazhuang, Hebei 050051, China
Analysis Of Phenols In Pear Wine Brewed By Different Varieties Of Pearand Comparison Of Their Antioxidant Capacity, Li Limei, Feng Yunxiao, He Jingang, Cheng Yudou, Guan Junfeng
Food and Machinery
In order to compare the phenols compounds and antioxidant ability of different pear wines which were brewed by 11 varieties of pear after being respectively inoculated yeast strain RC212，kinds and contents of phenols in these pear wines were analyzed by high performanc liquid chromatography (HPLC), and the antioxidant ability was evaluated as well using the assay of scavenging capacities on DPPH· radical. It was concluded that differences existed among different varieties of pear wines in the phenols compounds and antioxidant ability. The highest contents of phenols compounds and the highest antioxidant ability were both found in pear wine brewed by …
Optimization Of Coupled Pulping And Steam Blanching On Lipoxygenase Denaturation Of Soybeans,
2019
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Optimization Of Coupled Pulping And Steam Blanching On Lipoxygenase Denaturation Of Soybeans, Wang Xiukun, Wu Jiaqi, Cui Zhengwei
Food and Machinery
In order to minimize the beany flavor and improve the quality of soybean milk, the pulping of soybean milk coupled with steam inactive lipoxygenase (lox) activity was investigated. The effect of three factors, including temperature, heating rate, and soaking time, impacting on the lipoxygenase (lox) activity and sensory evaluation of odor of product, were evaluated based on the results of single-factor experiment. Thenafter, the response surface methodology was applied to find optimal condition for the denaturation of the lipoxygenase (lox). The optimum conditions were as follows: being heated at 95.34 ℃, with heating rate of 0.37 ℃/s and soaking for …
Studies On Quality Change Of Chicken Oil In Processing,
2019
College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering Research Center Agricultural Products Processing, Tianjin 300384, China
Studies On Quality Change Of Chicken Oil In Processing, Xue Miao, He Xinyi, Li Xu, Yan Xichun
Food and Machinery
The quality control of chicken oil processing process was carried out with the acid value, peroxide value, iodine value, fatty acid composition and aroma components as index. The results showed that the content of unsaturated fatty acids in chicken oil was more than 60%, that of oleic acid was the highest (39.79%). The acid value and peroxide value of chicken oil decreased first and then increased, while the iodine value showed a downward trend. The fatty acid composition of chicken oil was not affected by the processing process, but the aroma components of chicken oil products varied greatly, and the …
Effects Of The Transglutaminase Treatment On The Quality Of Duck Blood Tofu,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; CollaborativeInnovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu 214122, China
Effects Of The Transglutaminase Treatment On The Quality Of Duck Blood Tofu, Wang Bin, Chen Xiling
Food and Machinery
In order to improve the quality of duck blood tofu, the effect of transglutaminase on the duck blood gel properties was studied. The effects of transglutaminase dosage and holding time on the water holding capacity, texture and color of duck blood tofu were studied by means of physical property analyzer, high-precision spectrophotometry color analyzer, low-field nuclear magnetic resonance analyzer and scanning electron microscope. On the basis of single factor experiment, the optimum enzyme treatment method was determined by orthogonal design factor level of enzyme addition amount and holding time, and the steaming loss rate was taken as index. The best …
Establishment And Application Of Tobacco Uniformity Evaluation Method Based On Total Sugar/Cellulose Ratio,
2019
R&D Center, China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunan 650231, Chian
Establishment And Application Of Tobacco Uniformity Evaluation Method Based On Total Sugar/Cellulose Ratio, Yang Qianxu, Wang Meng, Lei Sheng, Zhang Wei, Cai Bo, Zhu Baokun, Ming Xu, Chen Jianming
Food and Machinery
In order to objectively and accurately evaluate the uniformity of cut tobacco, reconstituted tobacco and cut stem in tobacco formula, this paper established a method for evaluating the uniformity of tobacco formula based on the difference between the theoretical value and the actual value of total sugar/cellulose. This method was evaluated, applied and compared by constructing different proportion of reconstituted tobacco and cut stem. The results showed that:The content of total sugar and cellulose in cut tobacco, reconstituted tobacco and cut stem is different. Total sugar: cut tobacco ＞ cut stem ＞ reconstituted tobacco, cellulose: reconstituted tobacco ＞ cut stem …
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 Progress On The Preparation And Identificationmethods Of Proteins Glycosylation,
2019
School of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Research Progress On The Preparation And Identificationmethods Of Proteins Glycosylation, Lan Qiuyu, Zhang Qing, Liu Lin, Wang Chenzhi, Li Meili, Qin Wen, Yang Wenyu
Food and Machinery
In this review, the research situation of the preparation and identification methods of proteins glycosylation in recent years at home and abroad were introduced. Moreover, the factors affecting protein glycosylation were systematically reviewed, and the methods of protein glycosylation including those of dry heat, moist heat and the auxiliary one derived from moist heat method were compared and analyzed. In addition, the principle and application of product identification method were also reviewed.
Advances On Intervention Of Food Polyphenols On Type 2 Diabetes And Metabolic Syndrome,
2019
State Key Lab of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Advances On Intervention Of Food Polyphenols On Type 2 Diabetes And Metabolic Syndrome, He Zhen, Qin Fang, Chen Jie, He Zhiyong
Food and Machinery
This article reviews the research progress of food polyphenols' intervention on type 2 diabetes and metabolic syndrome in recent years. And it expounds the possible mechanism of food polyphenols on hyperglycemia regulation. It is necessary to excavate more effective ingredient from food materials to provide more theoretical guidance for the development of hypoglycemic health food diabetics.
Research Progress On Bioactive Peptides In Cheese,
2019
State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; China College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Research Progress On Bioactive Peptides In Cheese, Chen Senyi, Liu Zhenmin, Jiao Jingkai
Food and Machinery
This study reviewed the production of bioactive peptides in cheese, and summarized the types and research progress of several bioactive peptides commonly found in cheese. The research progress of bioactive peptides in bioavailability and the effects on the intestinal flora was described, and the research prospects of bioactive peptides in cheese were summarized and prospected.
Advances In The Application Of Rfid Technology In Food Traceability Systems,
2019
College of Information Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang 310023, China
Advances In The Application Of Rfid Technology In Food Traceability Systems, Zhao Xunming, Liu Jianhua
Food and Machinery
RFID technology is simple, flexible and practical. It has been applied to food traceability systems to ensure the quality and safety of food materials. In this paper, the concept of food safety and traceability, and RFID technology are introduced. The research progress in food traceability systems such as dairy products, animal products, aquatic products, fruits and vegetables is summarized. And the advantages of RFID technology and its application difficulties are analyzed. This paper will provide the theoretical guidance to a traceability system for food quality and safety.
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.
Study Of The Present Status On The Preservation Technology Of Fresh Wet Noodles,
2019
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Study Of The Present Status On The Preservation Technology Of Fresh Wet Noodles, Sun Ziqin, Wang Yan, Wu Weiguo, Ouyang Mengyun, Zhao Chuanwen
Food and Machinery
In this review, the main preservation problems of fresh wet noodles during storage were introduced. Moreover, a comprehensive overview of the domestic and international research status and development trendancy of some preservation technologies, including chemical preservatives, atmosphere controlling, and the usage of irradiation in fresh wet noodles, were described.
Research Progress Fermented Food And Its Functional Properties Of Mung Bean,
2019
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress Fermented Food And Its Functional Properties Of Mung Bean, Wang Li, Ren Si, Zhou Sumei, Yi Cuiping, Tong Litao, Wang Lili, Zhou Xianrong
Food and Machinery
In this paper, the quality characteristics of mung bean and the types of microbial strains used in fermented mung bean products were summarized. And the types of mung bean fermented food and their functional properties were also introduced. Furthermore, the problems and suggestions were listed in the paper, which was helpful to develop and utilize the mung bean.
Optimization Of Preparation Process And Antioxidant Activity Of Pueraria Lobata Soft Candy,
2019
School of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang, Hunan 422000, China
Optimization Of Preparation Process And Antioxidant Activity Of Pueraria Lobata Soft Candy, Yin Lebin, Zhou Juan, Li Licai, Deng Peng, Liao Cong, Liu Dan, Yang Ailian
Food and Machinery
Pueraria lobata extract was used as raw material, and gelatin as a gelling agent was used to study the preparation process of soft candy and its antioxidant activity. Taking texture parameters and sensory scores as the evaluation criteria, the amount of Pueraria lobata extracts, gelatin, sucrose, and citric acid was determined by a single-factor test and orthogonal test. Results: with the Pueraria lobata extracts of 30%, gelatin of 16%, sucrose of 25%, and citric acid of 0.1%, the Gegen gum was prepared had the suitable hardness and elastic toughness, chewiness, with the sensory score up to 87. And under this …
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 …
