Study On The Distribution Characteristics And Traceability Information Of Multi-Elements In Edible Bird's Nest,
2019
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China; Chinese Academy of Inspection and Quarantine, Beijing 100176, China
Study On The Distribution Characteristics And Traceability Information Of Multi-Elements In Edible Bird's Nest, Ma Xueting, Zhang Jiukai, Chen Ying, Liang Jinzhong, Wang Nan, Ma Xiuli, Guo Boli
Food and Machinery
Forth-eight cup-shaped edible bird's nest (EBN) harvesting from natural cave and man-made house were collected from Malaysia and Indonesia to study the distribution characteristics and traceability of 27 elements in EBN. The inductively coupled plasma mass spectrometry (ICP-MS) was applied for the detection of multi-elements in EBN, and five macro-elements which distributed according to the rule of Na＞Ca＞Mg＞K＞P were found in EBN. Besides, in EBN, some essential trace elements (Fe, Cu, Zn, Mn, Mo, Co, Se, Cr), 3 light rare earth elements (LREE) and 2 heavy rare earth elements (HREE) also be detected. All of 27 elements in EBN is …
Establishment Of Amoxicillin Content Detection Method In Milk By Surface Enhanced Raman Spectroscopy,
2019
Jiangxi Agricultural University School of Food Science and Engineering, Nanchang, Jiangxi 330045, China
Establishment Of Amoxicillin Content Detection Method In Milk By Surface Enhanced Raman Spectroscopy, Li Haimin, Liang Qi, Chen Weiping, Du Juan
Food and Machinery
In this study, the silver colloid solution biosynthesized by Lilium casa blanca petals powders was used as the Surface-enhanced Raman Scattering (SERS) active substrate to establish a SERS detection method for amoxicillin content in milk. The effect of the concentration of silver colloid solution, the volume ratio of silver colloid solution and amoxicillin solution, and the addition of sodium chloride on SERS detection were investigated to optimize the detection conditions. The results showed that, under the conditions of the concentration of silver colloid solution of 106.04 μg/mL, with the volume ratio of silver colloid solution and amoxicillin solution of 4:1, …
Research Progress On Grafting Modification Of Protein Glycosylation,
2019
College of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410000, China
Research Progress On Grafting Modification Of Protein Glycosylation, Feng Yanying, Mu Daichen, Qi Wenlei, Chen Maolong, Xu Zhou, Cheng Yunhui
Food and Machinery
Glycosylation modification of food proteins with reducing sugars allows covalent attachment of the ε-amino group of the protein to the reducing carbonyl group of the sugar by Maillard reaction, which does not require any chemical catalyst, and is a green and effective chemical modification method. We systematically introduced the reaction mechanism, reaction markers, modification methods and functional properties of protein glycosylation, and discussed the research direction of protein glycosylation.
Combined Effects Of Calcium Ascorbate Treatment And Modified Atmosphere Packaging To Improve Quality Retention Of Fresh-Cut Cantaloupes,
2019
California
Combined Effects Of Calcium Ascorbate Treatment And Modified Atmosphere Packaging To Improve Quality Retention Of Fresh-Cut Cantaloupes, Joongmin Shin, Kevin Mis Solval, Bob Xiang, Youn Suk Lee
Journal of Applied Packaging Research
The impact of passive modified atmosphere packaging technique (MP) and calcium ascorbate (CA) on the extension of freshness and shelf life in fresh-cut cantaloupe was studied at two storage temperatures (4 and 10°C). Fresh cantaloupes were cut into uniform size cubes (25.4 mm x 25.4mm x 25.4mm). Then, half of the fresh cut cubes was dipped into the treatment solution, and the others were not. Clamshell tray with snap-on lid (control) and micro-perforated sealable lid (MP) was used as the fresh cut fruits packaging. Fresh cut cantaloupes in CA and MP combination (CA-MP) observed the highest quality preservation among the …
Research On The Advances And Prospects Application Of Antibacterial Packaging Plastic Film,
2019
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Research On The Advances And Prospects Application Of Antibacterial Packaging Plastic Film, Yang Fuxin, Ding Xiaotong, Qiu Yanna, Zhang Jiongjiong, Fan Fei, Chen Zuguo
Food and Machinery
Antibacterial packaging plastic film is a kind of new packaging materials, which can resist to microbial erosion, improve food shelf life, has become a research hotspot. In this paper, the effects of antibacterial plastic film, film preparation method, antibacterial mechanism, nano-modification, antibact-erial agent modification, liquid food antibacterial and antibacterial packaging plastic film were reviewed and discussed. It is prospective to the application and research direction of antibacterial packaging plastic film.
Research Progress On The Controlled Release Technology Of Active Compounds From Active Packaging Film,
2019
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation 〔Shanghai〕, Ministry of Agriculture, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering 〔Shanghai Ocean University〕, Shanghai 201306, China
Research Progress On The Controlled Release Technology Of Active Compounds From Active Packaging Film, Chen Chenwei, Wang Jiaxi, Yang Fuxin, Xie Jing, Tang Zhipeng
Food and Machinery
The controlled release technology of active compounds released from the active packaging films was reviewed. It was summarized mainly from three aspects, including the control technologies of the release rate for active compounds, its influence factors and release kinetic models. It was aimed to provide a reference for future research on the active packaging film.
Study On The Basic Status And Relative Suggestions For Improvement Of Raw Material Management Of Health Food In China,
2019
China Food and Drug Administration Institute of Executive Development, Beijing 100073, China; School of Government, Peking University, Beijing 100871, China
Study On The Basic Status And Relative Suggestions For Improvement Of Raw Material Management Of Health Food In China, Tian Ming, Fang Jun
Food and Machinery
The management of raw materials for health foods is a key and difficult point in the registration and record-keeping management of health foods. The current situation of health food raw materials management was reviewed, and the problems existing in health food products in China was revealed. Moreover, some suggestions for improvement and further standardizing the registration and record-keeping of health food products were put forward.
Elementary Study On The Construction Of Hplc Characteristic Chromatogramand Spectral-Effect Relationship Of Anthocyanin Extract In Onion,
2019
Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guizhou Normal University, Guiyang, Guizhou 550001, China; Guizhou Engineering Laboratory for Quality Control ＆ Evaluation Technology of Medicine, Guizhou Normal University, Guiyang, Guizhou 550001, China; Research Center for Quality Control of Natural Medicine, Guizhou Normal University, Guiyang, Guizhou 550001, China
Elementary Study On The Construction Of Hplc Characteristic Chromatogramand Spectral-Effect Relationship Of Anthocyanin Extract In Onion, Xiao Ruixi, Wang Xinyue, Chen Huaguo, Zhou Xin
Food and Machinery
A high performance liquid chromatographic (HPLC) method was used to detect anthocyanin extract from onion in 10 regions and the common peaks were identified. The Pearson Correlation Analysis and Grey Relation Aanlysis were used to analyze the correlation between its common peaks, content, antioxidant activity (the ability to scavenge DPPH, ABTS free radicals) and AChE inhibitory activitiy. Result: According to the characte-ristics of HPLC and relative retention time of different batches of onion anthocyanins, and the characteristic chromatograms of onion anthocyanins were established. The chromatograms of anthocyanin extract from onion in 10 different regions were similar to the control fingerprints, …
Study On Correlation Between Content Of Protein, Fat, Starch And Hedonic Score Of Ham Sausage And Measurement Based On Microphotography,
2019
College of Food Science, Southwest University, Chongqing 400716, China
Study On Correlation Between Content Of Protein, Fat, Starch And Hedonic Score Of Ham Sausage And Measurement Based On Microphotography, Zhu Lintao, Wu Wenbiao
Food and Machinery
By using the ham sausages currently sold in Chinese market as studying materials, upright light microscope and photography system were employed in treating the stained slices of ham sausages. Photographs observable by naked eyes were obtained and the pixels occupied by the stained area of proteins, fats and starches were measured respectively while their percentages accounted for the pixels of total observed area were subsequently calculated. Results analysis indicated that the percentage of the pixels which were occupied by the stained area of proteins, fats or starches accounted for the pixels of total observed area was positively correlated with their …
Effect Of Water Distribution And Protein Denaturation On The Texture Of The Product During Roasting Of Pork Jerky,
2019
Jiangnan University School of Food, Wuxi, Jiangsu 214122, China
Effect Of Water Distribution And Protein Denaturation On The Texture Of The Product During Roasting Of Pork Jerky, Cao Yeping, Huan Yanjun, Gao Jing
Food and Machinery
In order to clarify the relationship between moisture change and protein denaturation during pork roasting and its texture, the effects of different baking temperatures on the texture of pork mash were studied, combined with low field nuclear magnetic resonance and ATR-FTIR technology analyzes moisture changes and protein denaturation during baking. The results show that: (1) baking temperature has a significant effect on the shear strength and texture of pork, 65 ℃ is the key heat treatment temperature affecting pork tenderness. (2) Baking at 65 ℃, with the extension of heating, T21 T22 and T23 were gradually shifted …
Rice Bran Polysaccharides Prevent Dss-Induced Colitis Through Mapk Signaling Pathway In Mice,
2019
College of Chemical Biology and Environmental Engineering, Xiangnan University, Chenzhou, Hunan 423000, China; Hunan Key Laboratory of Grain and Oil Deep Processing and Quality Control, College of Food Science and Engineering, Central South Forestry University, Changsha, Hunan 410004, China
Rice Bran Polysaccharides Prevent Dss-Induced Colitis Through Mapk Signaling Pathway In Mice, Liu Jing, Guo Ting, Guo Tianyi, Zou Jiawen, Zhou Xiaotian, He Jie, Shi Yuhong, Luo Feijun
Food and Machinery
To assess the anti-inflammatory function and possible molecular mechanism of rice bran polysaccharide (RBP), DSS-induced colitis model was used in ICR mice. Pathological changes and gene expression were analyzed by histopathological analysis, RT-qPCR and Western blotting among of different experiment groups. The results showed that 500 mg/kg/day RBP could significantly improve the health status of mice and reduced colonic inflammation. RBP reduced the disease active index (DAI) score of DSS-induced mice and alleviated the damage of pathological tissue, with the improvement of the inflammation-related biochemical indicators. qRT-PCR analysis showed that RBP could decrease the mRNA expression level of inflammatory factors, …
Effects Of Polyphenols From Areca Seed On Intestinal Microbes In Vitro,
2019
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Effects Of Polyphenols From Areca Seed On Intestinal Microbes In Vitro, Cheng Huan, Wang Yuanliang
Food and Machinery
This study aimed to investigating the effects of the polyphenols from Areca seeds on young men’ s intestinal microbes in vitro through intermittent static anaerobic fermentation technology. The feces of 24 years healthy young men are taken as starter. The substrates of the control group (group C) and the experimental group (group P) with a purity of 74.09% were fermented in vitro at 2, 6, 12 and 24 h. pH value, polyphenol composition, short chain fatty acid (SCFAs) and microorganism index were measured by gas chromatography and high-throughput sequencing. The results showed that the polyphenols of the Areca-nut polyphenols had …
Evaluation Of Aroma Components In Rosa Roxburghii Tratt Juice By Spme-Gc-Ms And Pca,
2019
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Evaluation Of Aroma Components In Rosa Roxburghii Tratt Juice By Spme-Gc-Ms And Pca, Gu Yuanting, Peng Bangyuan, Ding Zhuhong
Food and Machinery
We used 50/30 μm DVB/CAR/PDMS, 75 μm CAR/PDMS, 65 μm PDMS/DVB, 100 μm PDMS to enrich and concentrate aroma components of Rosa roxburghii Tratt juice for improving the accuracy and reliability of analyzing the aroma components by gas chromatography and comparing the consequence and sensitivity of extracting the aroma components by different fiber coating extractors. The aroma components of Rosa roxburghii Tratt juice were detected by GC-MS. We compared the quantity and content of aroma components by principal component analysis (PCA) and established the evaluation model of aroma quality. The results showed that: esters, alcohols, and terpenes were the main …
Comparative Analysis Of Volatile Component Of South Stinky Tofu Brine By Spme-Gc-Ms Combined With Chemometrics,
2019
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan, Guangdong 512000, China
Comparative Analysis Of Volatile Component Of South Stinky Tofu Brine By Spme-Gc-Ms Combined With Chemometrics, Tang Hui, Jiang Liwen, Xie Jing, Li Pao, He Jing, Chen Xiaoyi, Tan Jinping
Food and Machinery
Detected the volatile component by using head space-solid phase micro-extraction gas chromatography-mass spectrometry(SPME-GC-MS) combined with chemometrics methods of Shannon Entropy, correlation coefficient, Principal Component Analysis (PCA) etc. for evaluating, distinguishing and looking for the common flavor between five south stinky tofu brines in China. Results showed that a total of 161 flavor components were detected, with 76, 37, 29, 74 and 35 of them being present in the stinky tofu brine of STB1, STB2, STB3, STB4 and STB5, respectively. The main flavor compounds in five south stinky tofu brines were acids, phenolics and heterocyclics, such as acetic acid, propionic acid, …
Adsorption Characteristics Of Moringa Seed Shell To Methylene Blue,
2019
College of Food Science, Southwest University, Chongqing 400715, China
Adsorption Characteristics Of Moringa Seed Shell To Methylene Blue, Li Fengquan, Zeng Fankun, Zhong Jinfeng, Qin Xiaoli
Food and Machinery
Used moringa seed shell as adsorbent, investigated the effects of adsorption time, particle size, temperature, initial concentration of solution and pH on the adsorption of methylene blue. Datas were fitted by adsorption isotherm model and kinetic model. The samples were characterized by scanning electron microscopy and infrared spectroscopy. The results showed that under the condition of adding 10 g/L of moringa seed shell, the optimum adsorption conditions were adsorption time 1.5 h, particle size ＞80 mesh, temperature 25 ℃, methylene blue solution concentration 200 mg/L and pH＞5. The adsorption process followed the Langmuir model and the pseudo-second-order kinetic model. The …
Effect Of Maillard Reaction On Antioxidation Of Camellia Oleifera Seed Oil,
2019
Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou, Zhejiang 311400, China; School of Food Science and Technology, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Effect Of Maillard Reaction On Antioxidation Of Camellia Oleifera Seed Oil, Yang Nan, Luo Fan, Fei Xueqian, Zhong Haiyan
Food and Machinery
In order to study the relationship between Maillard reaction products and antioxidant activity of Camellia oleifera seed oil, determined the Camellia seed oil treated with different heating time and temperature before and after heating was used to determine its oxidation stability time, moisture, browning degree and color value, and the content and oxidation resistance of Maillard reaction products. The results showed that the oxidation stability time of pressed Camellia seed oil after heating first increased and then stabilized. In the early stage of heating (20 min), the oxidation stability time increased most significantly. It increased by 2.10, 4.46, 4.93, 5.20 …
On-Line Monitoring Of Emergency Pollution Of Ochratoxin A In Drinking Water By Flow Injection Chemiluminescence,
2019
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
On-Line Monitoring Of Emergency Pollution Of Ochratoxin A In Drinking Water By Flow Injection Chemiluminescence, Li Liang, Tang Shuze, Yang Panpan, Liu Qianyu, Wu Shizheng
Food and Machinery
Based on quenching effect of ochratoxin A on chemiluminescence (CL) reaction of luminol-NaIO4 system catalyzing by Tween 20, a novel flow-injection chemiluminescence method was developed for the rapid on-line determination of possible sudden pollution of ochratoxin A in drinking water. Under the optimum conditions of response surface experiment, the linear range for ochratoxin A was 0.006～1.000 μg/mL with a detection limit of 1.74×10-3 μg/mL and recovery of 80.6%～92.4%. The relative standard deviation (RSD) was 1.68% by analyzing samples containing 0.02 μg/mL ochratoxin A (n=11). This method was founs convenient to operate, and couls be applied to the rapid emergency …
The Safety Of Genetically Modified Food: A Flat Statement Based On The Facts Of Experimental Study And Logic,
2019
School of Chemistry and Food Engineering, Changsha University of Science &Technology, Changsha, Hunan 410114, China
The Safety Of Genetically Modified Food: A Flat Statement Based On The Facts Of Experimental Study And Logic, Cheng Yingbo
Food and Machinery
A universality recognition to gene and gene modification was mentioned and a concept of “partial gene” etc was proposed according to the practice of gene operations in these years. The opinions and their bases at the two sides of GMF safety argument was screened and teased out entirely. Based on the datum in CNKI and Web of Science, It was discovered that the experimental theses were very few, which can not support this argument at all. Some urgent problems were discussed logically and it has been pointed out that mankind would eat GMF inescapablely while improving and restricting in the …
Criminal Law Regulation Of Network Food Safety Crime,
2019
Law Shool of Southwest University for Political Science and Law, Chongqing 401120, China; Institute of Political Science and Law of Shihezi University, Shihezi, Xinjiang 832003, China
Criminal Law Regulation Of Network Food Safety Crime, Zhang Yu
Food and Machinery
Under the background of the popularization of the network and the rapid development of the logistics industry, due to the imperfection of the current food governance legal system and the lack of the governance ability, the criminal problems in the field of food safety have become increasingly prominent. That is, the traditional means of crime and the new means of crime intertwined, the network and logistics crime converged, the victimized area was expanding and the variety of crime involved was diversified, the reason was that the subject of criminal supervision in the field of network food safety was not clear. …
Study Of Resonant Acoustic Field On Ultrasonic Micronization Of Cellulose,
2019
College of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Study Of Resonant Acoustic Field On Ultrasonic Micronization Of Cellulose, Yu Jian, Wu Xue, Liu Bing, Zhang Yuan, Xu Xuedong
Food and Machinery
Studied the effect on micronization of cellulose in 20 kHz ultrasonic crushing sound field conditions. It was determined and selected the geometric parameters of the ultrasonic resonant reactor for cavitation crushing field by using the analysis of sound propagation in a cylindrical pipe. Combining with the acoustic modal analysis, the height of liquid level foe resonant reactor was obtained, which could enhanced acoustic energy density distribution. Used the finite element method to analyze the acoustic field of ultrasonic material crushing cavitation. Finally, The ultrasonic crushing experiments were conducted with the resonant reactor liquid level and the non-resonant reactor liquid level …
