Studies On Curcumin And Cftr: Refutation And Recognition,
2018
College of Life Science, Jilin Normal University, Jilin Key Laboratory of Plant Resources Science and Green Production,Siping, Jilin 136000, China
Studies On Curcumin And Cftr: Refutation And Recognition, Luan Jian, Cao Huanhuan, Zhou Xiaofu
Food and Machinery
The research progress of curcumin stimulates mutant CFTR chloride channel since 2004 is summarizes in this review, and the process from discovery to refutation, from resistance to recognition of this theory are also discussed. Scientists prove that curcumin is a natural molecular activator of CFTR chloride channel, and plays an important role in the treatment of cystic fibrosis and the drug development, according the investigation of the experiment methods, mechanisms and pharmacokinetics. This review reveals the potential problems such as safe dose, and aims to provide references for cystic fibrosis drug research and development.
Development Of 3d Printing Technology Based On Edible Materials,
2018
College of Mechanical Engineering, Xian University of Science and Technology, Xi'an, Shaanxi 710054, China
Development Of 3d Printing Technology Based On Edible Materials, Yang Laixia, Yang Fanrong, Gui Yulian, Li Jiapu
Food and Machinery
The extension of edible materials has accelerated the development of 3D printing technology. However, as compared with engineering materials, the 3D printing technology for edible materials still faces many challenges. This review introduced the current mature 3D printing technology and its application field, and expounded the structure and composition of food 3D printer, as well as explained the research progress of edible material 3D printing at home and abroad. Moreover, the existing problems in the application of 3D printing in edible materials were summarized and analyzed, helping to look forward to a wider range of applications in the future, and …
Advances In Studies On The Effects Of Thermal Processing On The Structure, Content And Antioxidant Activity Of Phenolic Compounds In Plants,
2018
College of Chemistry and Food Science, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Academy of State Administration of Grain, Beijing 100037, China
Advances In Studies On The Effects Of Thermal Processing On The Structure, Content And Antioxidant Activity Of Phenolic Compounds In Plants, Ma Zhanqian, Wu Nana, Yi Cuiping, Tan Bin
Food and Machinery
The effects of different thermal processing processes on the structure and antioxidant activity of phenolic compounds was reviewed, and the main problems found were discussed in the present study. We looked forward to the next key ideas, and intended to provide a basis for the development and utilization of nutritious food.
Research Progress Of Polyphenolic Compounds In Artichoke,
2018
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research Progress Of Polyphenolic Compounds In Artichoke, Shi Mingyue, Cao Qingming, Zhong Wenhui, Yi Yingjian, Fang Yi, Zhang Zhikun, Zhou Wenhua
Food and Machinery
Artichoke has important nutritional and medicinal value and great development potential in the application of health food. In this review, the recent research results on extraction methods, analytical methods of artichoke, its chemical components and biological activities of polyphenols were summarized. It is hoped that national and international research results, can be popularized and utilized. The recognition of artichoke medicinal value in modern medicine and the promotion of artichoke products will bring great benefits to people's health and longevity.
Research Progress On The Mechanism Of Dietary Anthocyanins On Preventing And Treating Type 2 Diabetes Mellitus,
2018
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Research Progress On The Mechanism Of Dietary Anthocyanins On Preventing And Treating Type 2 Diabetes Mellitus, Lai Dengni, Jiang Yuqin, Tian Yan, Wu Yanyang, Zhao Lingyan, Deng Fangming
Food and Machinery
The main components of anthocyanins in different fruits and vegetables were discussed. And the role of anthocyanins of prevention and treatment of type 2 diabetes were explored. The mechanism of anthocyanins in preventing and treating type 2 diabetes by reducing oxidative stress, improving insulin resistance, promoting insulin secretion and protecting β cells was discussed, and provided a theoretical basis for the comprehensive utilization of polyphenolic compounds in fruits and vegetables.
Advacnes On Biological And Farming Technology For The Prevention And Treatment Of Cadmium In Rice,
2018
National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; College of Life Science and Technology, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Advacnes On Biological And Farming Technology For The Prevention And Treatment Of Cadmium In Rice, Shen Junjun, Lin Qinlu, Luo Feijun
Food and Machinery
In this paper, on account of the current situation that some rice have high cadmium content or even exceeds the national standard, the severity and regional distribution currently at home and abroad are analyzed. The necessity of controlling cadmium pollution of rice was revealed, and the methods of biotechnology and farming at home and abroad were systematically integrated,such as screening low cadmium enriched rice varieties using biological technology, hybrid technology and genetic engineering technology that includes transgene technology, gene knockout and gene silencing to improve rice traits. The microbial adsorption method and fermentation technology to reduce the cadmium content in …
Research Progress On The Improvement Of Edible Quality Of Brown Rice,
2018
Agri-Food Storage and Processing Research Center, Shanghai Academy of Agriculture Sciences, Shanghai 201403, China
Research Progress On The Improvement Of Edible Quality Of Brown Rice, Chen Bingjie, Qiao Yongjin, Liu Chenxia
Food and Machinery
From the physical and biological perspective, the methods, principles and characteristics of technologies of improving the quality of brown rice were introduced in the article. Present status and advance of studies on technologies of edible quality improvement for brown rice were overviewed. Synergy technology is also proposed to apply to the improvement of edible quality of brown rice. Combining other technologies and germination technology would become the development tendency. At the same time, the existing problems in the quality improvement of brown rice are also pointed out.
Research Progress On Functional Composition Andcomprehensive Utilization Of Passion Fruit,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress On Functional Composition Andcomprehensive Utilization Of Passion Fruit, Zhu Wenxian, Xia Bibang, Liao Hongmei
Food and Machinery
Summarizes the extraction of functional composition, pharmacological activities, processing and comprehensive utilization of passion fruit. Simultaneously, corresponding problems in research process of passion fruit have also been expounded. Theoretical references for subsequent research and product development would be provided.
Effects Of Different Additives On The Properties Offried Carrot Chips,
2018
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410007, China
Effects Of Different Additives On The Properties Offried Carrot Chips, Lu Shaochuang, Zheng Baofang, Qin Shixiu, Lu Jialei, Zhou Tao, Wang Jiaqi, Li Chiling, Zhou Hui
Food and Machinery
In order to reduce the oil content of fried carrot chips and improve the sensory and nutritional quality of the products, various additives including sodium chloride, monoglyceride, sucrose ester, lecithin, modified starch, gelatin, pectin, dextran, xanthan gum, and carrageenan, etc. were added before frying, and then the texture, oil content, chroma, β-carotene and other aspects of the fried samples were detected and analyzed. The results showed that, by adding additives, the oil content of the sample could be significantly reduced and the loss of β-carotene was minimized, although various additives had their own advantages in improving the quality of the …
Optimization On Fast Debitterizing Technologies Of Apricot Seed By Ultrasound With Response Surface Methodology,
2018
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China
Optimization On Fast Debitterizing Technologies Of Apricot Seed By Ultrasound With Response Surface Methodology, Zhang Ning, Zhang Xinyun, Fan Xuehui, Zhang Qingan
Food and Machinery
To decrease the waste of energy and resource during the traditional debitterizing processing of apricot seeds, a rapid and novel method was proposed based on the principle of ultrasound-induced in this paper. Firstly, the parameters affecting the dissolution rate of amygdalin such as ultrasonic temperature, time, frequency, power and ratio of material to liquid, were tested by the method of single-factor experiment. Secondly, three parameters affecting the amygdalin dissolution rate were optimized by the response surface methodology, such as ultrasonic temperature, power and frequency, resepectively. The results showed that the optimum conditions were ultrasonic temperature 55 ℃, ultrasonic power 300 …
Effects Of Lactobacillus Fermentation On The Quality And Nutrient Of Tartary Buckwheat Seedling Beverage,
2018
Food Processing Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China;Potato Engineering Research Center of Guizhou Province, Guiyang, Guizhou 550006, China
Effects Of Lactobacillus Fermentation On The Quality And Nutrient Of Tartary Buckwheat Seedling Beverage, Li Jun, Lu Yang, Liu Yongxiang, Liu Hui
Food and Machinery
Bulgarian Lactobacillus, Streptococcus thermophilus and Lactobacillus plantarum were inoculated into tartary buckwheat seedling beverage for fermentation, and the changes of sensory score, number of live Lactobacillus, total sugar, reducing sugar, total acid, total protein, total flavone, rutin, quercetin and kaempferol 3-rutinoside were compared for the better lactic acid bacteria fermentation strains. The results showed that Lactobacillus could grow well in tartary buckwheat seedling beverage, and the fermentation activity of L. plantarum was higher than that of the other two lactobacilli, and the mixed fermentation of L. plantarum and L. bulgaricum had synergistic effect, and the product sensory score was the …
Preparation And Evaluation On Clathrate Compound Of Volatile Oil From Leaves Of Cinnamomum Jensenianum,
2018
School of Chemistry and Bioengineering, Hunan University of Science and Engineering,Yongzhou, Hunan 425199, China
Preparation And Evaluation On Clathrate Compound Of Volatile Oil From Leaves Of Cinnamomum Jensenianum, Mao Xuanrui
Food and Machinery
Taking β-cyclodextrin as the wall material, embedding rate as the detection index, and single factor test results as the basis for orthogonal test, determined the optimal inclusion process of Cinnamomum jensenianum leaves volatile oil. Meanwhile, the inclusion compound was evaluated using thin-layer chromatography (TLC), ultraviolet spectroscopy (UV), differential scanning calorimetry (DSC) and micrography. The experiment results indicated that, the optimal preparation process conditions for the inclusion compound of Cinnamomum jensenianum volatile oil were as followed: ultrasonication time of 8 min, mass ratio of core material to wall material of 1︰8, ultrasonic wave power of 150 W, mass ratio of β-cyclodextrin …
Inhibition Of Heat-Induced Aggregation Of Tilapia Myosin By Dextran Sulfate At Low Ionic Strength,
2018
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Roduct Processing and Safety, Zhanjiang, Guangdong 524088, China
Inhibition Of Heat-Induced Aggregation Of Tilapia Myosin By Dextran Sulfate At Low Ionic Strength, Li Ting, Zhou Chunxia, Feng Rui, Hong Pengzhi
Food and Machinery
Studied, the inhibitory effect of DS on thermal aggregation of tilapia myosin (2.0 mg/mL) in low ionic strength (1, 50, 150 mmol/L KCl) during the heat treatment (40～80 ℃, 1 ℃/min). The result showed that the myosin had poor solubility in 1 mmol/L KCl. While, with the icreased of ionic strengths, myosin fibrils could dissociate in 50 and 150 mmol/L KCl. After heating, the myosin filaments disappeared, and the heads and tails of myosin aggregated seriously, resulting in the solubility and the content of α-helix decreased significantly. After adding 0.4 mg/mL DS, the change of turbidity, solubility and α-helix content …
The Changes Intexture And Physicochemical Properties Of Giant Freshwater Prown (Macrobrachium Rosenbergii) During Frozen Storage,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
The Changes Intexture And Physicochemical Properties Of Giant Freshwater Prown (Macrobrachium Rosenbergii) During Frozen Storage, Liu Jiatong, Jiang Qixing, Yang Fang, Wang Bin, Xu Yanshun, Xia Wenshui, Xu Yan
Food and Machinery
The texture and physicochemical properties of giant freshwater prawn during frozen storage were investigated in this study. The quality differences of frozen whole prawn and headless prawn were compared and analyzed by shear stress, myofibrillar fragmentation index, myofibrillar apparent diameter, TCA soluble peptide and total protease activity. The results showed that the shear force of prawn decreased with the extension of storage time. The shear force of frozen whole prawn decreased more rapidly than headless prawn. After 16 weeks, the shear force of frozen whole prawns and headless shrimp decreased by 36.81% and 25.40%. The myofibril fragmentation index and TCA …
Effect Of Different Tube Wall Temperature On Physicochemical Properties Of Tobacco Shred During Drum Drying,
2018
Technology Centerr of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China
Effect Of Different Tube Wall Temperature On Physicochemical Properties Of Tobacco Shred During Drum Drying, Duan Kun, Wang Bing, Cheng Mengqi, Wang Pengfei, Zhao Zhiwei, Luo Canxuan, Zhao Shengchen, Bi Haoyang, Wang Hongwei, Zhao Yongzhen
Food and Machinery
In order to study the effect of different wall temperature on the physicochemical properties of tobacco shred under drum drying conditions, variance analysis and multiple comparisons were conducted to explore the filling value, elasticity, proportion of long strands, the content of petroleum ether, aroma substances, total alkaloid and sugar and of tobacco shred under different drying conditions (drum wall temperatures were 100, 120, 140, and 150 ℃, respectively). In addition, principal component analysis was performed to identify the changes of physicochemical indexes. Finally, the consequences above were verified by sensory evaluation. The results showed that the difference of physicochemical indexes …
Efficacy Of Natural Compounds With Novel Carrier Systems For Controlling Campylobacter Jejuni In Post-Harvest Poultry,
2018
University of Arkansas, Fayetteville
Efficacy Of Natural Compounds With Novel Carrier Systems For Controlling Campylobacter Jejuni In Post-Harvest Poultry, Sandip Shrestha
Graduate Theses and Dissertations
Campylobacter jejuni, a leading cause of bacterial gastroenteritis worldwide, is strongly associated with the consumption and/or mishandling of raw contaminated poultry products. Thus, interventions aiming to reduce C. jejuni counts on poultry products could greatly reduce the incidence of human campylobacteriosis. In the first study, the efficacy of a generally recongnized as safe (GRAS) compound, carvacrol (CR; derived from oregano oil), as an antimicrobial wash treatment to reduce C. jejuni on chicken skin was evaluated. Three delivery systems of CR: suspension, emulsion and nanoemulsion were used. C. jejuni counts were reduced up to 4 log10 cfu/sample by 2% dose of …
Energy And Water Assessment And Plausibility Of Reuse Of Spent Caustic Solution In A Midwest Fluid Milk Processing Plant,
2018
University of Nebraska-Lincoln
Energy And Water Assessment And Plausibility Of Reuse Of Spent Caustic Solution In A Midwest Fluid Milk Processing Plant, Carly Rain Adams
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The Food Energy and Water Nexus (FEW Nexus) is the inseparable connection linking these resources. The concept of the FEW Nexus within the food industry addresses the connection of water and energy as key members of food production. The steady increase in population and the increase in food demand are directly related, therefore, the need for water and energy. Immediately taking on this critical challenge will lead to tangible impacts on the water and energy crisis facing the food system. To reduce the distance between process productivity and resource efficiency it must first be determined, within food processing, where water …
Study On The Binding Behaviors Of Cadmium To Different Fractions Of Rice Proteins,
2018
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122,China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On The Binding Behaviors Of Cadmium To Different Fractions Of Rice Proteins, Feng Wei, Wang Tao, Dong Tiantian, Xu Pengcheng, Li Keqiang, Zhang Tianqi, Wang Ren, Chen Zhengxing
Food and Machinery
Rice pollution by cadmium in China is becoming a crucial problem in food safety. It is of great importance for the future design of cadmium-removal strategy by studying the binding behaviors of cadmium to different fractions of rice proteins (RPs). In this study, the thermodynamics and kinetics involved in the bindings of cadmium to four different RP fractions, i.e., glutelin, prolamin, globulin and enzyme-extracted proteins, were investigated. The results showed that cadmium was readily bound to each fraction of RPs, and the equilibrium was attained within 30 min. Of all the protein fractions, prolamin obtained the highest binding capacity with …
Study On Nanofiltration Separation Of Enzymatic Hydrolysate For Chitosan,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
Study On Nanofiltration Separation Of Enzymatic Hydrolysate For Chitosan, Yu Peipei, Xia Wenshui, Zhong Weiwei, Liu Xiaoli, Wang Bin
Food and Machinery
Based on the previous ultrafiltration separation of chitosan hydrolysate, the technical conditions were investigated, for the nanofiltration separation of ultrafiltrate using roll-type nanofiltration membrane with a relative molecular weight cutoff of 500 Da. The effects of process parameters including the operating pressure and temperature, as well as the pH value of filtrate on the separation and purification of chitosan hydrolysate were studied by indicators of membrane flux, glucosamine removal rate, conductivity and pH value. The optimal operating parameters for nanofiltration were as followed: operation presure 0.50 MPa, operation temperature 35 ℃, and pH 3.0. The final product with 1.21% glucosamine …
Effects Of Fish Enzymatic Hydrolysates And Fish Collagen Peptides On The Quality Of Frozen Dough,
2018
Department of Food and Biological Engineering, School of Chemistry and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Pr
Effects Of Fish Enzymatic Hydrolysates And Fish Collagen Peptides On The Quality Of Frozen Dough, Guo Xingxin, Wang Faxiang, Yu Jian, Li Xianghong, Wang Jianhui, Huang Yiqun, Liu Yongle
Food and Machinery
The effects of the silver carp enzymatic hydrolysates and fish collagen peptides on the quality of frozen dough were studied by comparing their yeast survival rate, retention rate of yeast fermentation ability, proofing time and baking properties after freeze-thaw treatment. The results showed that yeast survival rate, retention rate of yeast fermentation ability and proofing time for the 6-freeze-thaw-cycles treated doughs with addition of enzymatic hydrolysates and collagen peptides were 78.95%, 59.06%, 330 min and 61.80%, 46.67%, 318 min, respectively. Which were significantly better than the control group. Bread made from freeze-thawed dough had a smaller specific volume and elasticity …
