Isolation, Identification And Growth Charactoristics Of Histamine-Forming Bacteria From Live Ovalipes Punctatus,
2018
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China
Isolation, Identification And Growth Charactoristics Of Histamine-Forming Bacteria From Live Ovalipes Punctatus, Yu Hui, Chen Jie, He Zhiyong, Zhang Shuang, Zeng Maomao
Food and Machinery
The gills and guts of live Ovalipes punctatus were screened for histamine-forming bacteria (HFB) by HBI medium and TLC methods. Furthermore, the histamine-forming ability was evaluated by HPLC method, and the bacteria was identified by 16 S rDNA morphology sequence analysis. The effects of temperature, initial pH value and NaCl contents on the growth characteristics and histamine production as well as the inhibitory effects of chitooligosaccharide (COS) on the histamine-forming bacteria. One strain HFB was isolated, identified and named as Enterobacter aerogenes OP-G2 based on morphology and 16S rDNA sequence analysis. This strain could produce (46.96±1.94) mg/L histamine in TSBH …
Multi Channel Detection System Of Eggshell Crack Based On Dsp,
2018
Jiangsu University, Zhenjiang, Jiangsu 212013, China
Multi Channel Detection System Of Eggshell Crack Based On Dsp, Xu Baowen, Sun Li, Cai Jianrong, Dai Qijun
Food and Machinery
The eggshell-crack can be detected by the acoustic features of impact response signal in a non-destructive way. To collect and analyze the acoustic signals in real time, an eggshell crack detection system based on TMS320F28335 was designed. The acquisition of the responded audio signal was triggered by the external interrupt of DSP. By comparison of frequency spectrums between intact and cracked eggs, there is a significant difference in the audio signal spectrum. The frequency of the second formant of the intact egg spectrum is concentrated at about 6 890 Hz, while the frequency of the second formant of the cracked …
Simulation Analysis Of Flow Field Characteristics Of Chrysanthemum Drying Based On Fluent,
2018
College of Mechanical & Electrical Engineering of Henan Agricultural University, Zhengzhou, Henan 450002, China
Simulation Analysis Of Flow Field Characteristics Of Chrysanthemum Drying Based On Fluent, Li He, Zhang Zhi, Ren Yuan, Zhang Kaifei
Food and Machinery
In the process of drying chrysanthemum, the flow field distribution in the dryer was the main factor affecting its quality. In order to further study the distribution and variation of flow field in the drying process of chrysanthemum, a physical model of the drier was established for the negative pressure dryer. The distribution of velocity field, pressure field and temperature field in the drying process of chrysanthemum were obtained by mesh division, parameter determination and calculation. The numerical simulation of flow field distribution in the drying process of chrysanthemum was realized. In order to verify the accuracy of the simulation …
Study On The Two-Stage Extraction Of Glycyrrhizic Acid By Combined Enzymes And Ultrasonic Method,
2018
School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Study On The Two-Stage Extraction Of Glycyrrhizic Acid By Combined Enzymes And Ultrasonic Method, Liang Xia, Lu Xiaoling
Food and Machinery
Taking glycyrrhizic acid extraction rate was used as an index, the technological conditions of extraction of glycyrrhizic acid from Licorice wad optimized by two-stage method of combined enzymes and ultrasonic. When the mass of glycyrrhizic acid was 1 g, the optimum technological conditions for the enzymatic stage were as follows: the optimal ratio of combined enzymes (pectinase∶cellulose) was 1∶3 (U/U); the dosage of combined enzymes was 175 U/g·Substrate, reacted at pH 5.5 for 1 h at 50 ℃; and the particle size of raw material was 40 mesh with the ratio of material to liquid 1∶25 （g/mL）. The optimum technological …
Refining Flavonoids From Stems And Leaves Of Physalis Alkekengi And Their Antioxident Activity,
2018
Food and Biological Technology College, Changchun Vocational Institute of Technology, Changchun, Jilin 130033, China
Refining Flavonoids From Stems And Leaves Of Physalis Alkekengi And Their Antioxident Activity, Li Qun, Sun Mingzhe, Wu Wei, Jiang Xiujuan, Cao Baiying
Food and Machinery
The flavonoids from stems and leaves of Physalis alkekengi ( PSF ) were refined by macroporous adsorption resin, and their antioxidant activities were evaluated in vitro and in vivo. The PSF were obtained using with AB-8 macroporous adsorption resin washed by 70% ethanol, and the purity was 39.16%. After refining, the scavenging activities of PSF on NO-2·and ABTS+· were 81.36% and 91.49%. The anti-oxidative capability in linoleic acid lipid overoxidation system was 85.26%. The refined PSF not only significantly increased thymus index and spleen index（P＜0.05）, but also increased the activity of T-AOC, GSH-Px and SOD …
Optimization Of Ultrasonic-Assisted Extraction Of Amygdalin From Prunus Humilis Seed,
2018
College of Life Science, Inner Mongolia University, Hohhot, Inner Mongolia 010070, China
Optimization Of Ultrasonic-Assisted Extraction Of Amygdalin From Prunus Humilis Seed, Zhang Xin, Li Ruiling, Sun Xueru, Wu Qiong, Wu Xiaotong
Food and Machinery
In this study, the seeds of Prunus humilis were used to extract amygdalin from the kernels by using ultrasound-assisted ethanol , and HPLC was used for detection. The amygdalin extraction rate was used as the detection index, and the ethanol concentration and the liquid-to-material ratio, extraction temperature, ultrasonic time and ultrasonic power were tested by single factor test, and then the relationships between each factor and extraction rate were analyzed. Thereafter, based on the two-level, five-factor experiment and response surface method, ultrasonic extraction process were optimized to obtain the extraction of Eucalyptus seeds. The optimum conditions of amygdalin included liquid …
Purification Of Rutin From Flos Sophora,
2018
Department of Biological and Chemical Engineering, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China
Purification Of Rutin From Flos Sophora, Wang Zhen, Qin Yuan
Food and Machinery
In order to comprehensively utilize Flos Sophora resources and industrialized large-scale production, the development of optimal conditions for the purification of rutin by polyamide resins is highly desirable. Paraphlomis jauanica was used as the raw material, and four factors including concentration of sample solution, flow rate of the sample solution, ethanol concentration of the eluent and elution volume were investigated to ascertain its influence on the purification of rutin. When the concentration of the sample was 0.286 mg/mL, flow rate of the sample solution was 1.0 mL/min, with eluent of 80% ethanol and elution volume of 2.5 BV. Finally, the …
Optimization Of The Extraction Of Truffle Polysaccharide By Multi-Enzyme Hydrolysis,
2018
Department of Agricultural Science of Xi Chang University, Xichang, Sichuan 615013, China
Optimization Of The Extraction Of Truffle Polysaccharide By Multi-Enzyme Hydrolysis, Qing Yuan, Chen Tiantian
Food and Machinery
The polysaccharide was extracted by compound enzyme method from the Indian truffle. Through single factor and uniform design experiments, the effect on the yield of truffle polysaccharide were investigated, including the enzyme ratio, zymolytic time and temperature, enzyme dosage, material/ liquid ratio and pH value. According to U10 (108) experiment, the effects of six single factors as well as their interactions on the yield of polysaccharide were studied. The optimal process parameters were predicted and verified. The results showed that the best extraction conditions of truffle polysaccharide was as follows: dispase and cellulase ratio of 1∶7 （g/g）, …
High-Throughput Screening And Study Of Cftr Specific Inhibitor-Cftrinh-172,
2018
College of Life Science, Jilin Normal University, Siping, Jilin 136000, China
High-Throughput Screening And Study Of Cftr Specific Inhibitor-Cftrinh-172, Luan Jian
Food and Machinery
The small-molecule specific inhibitor, CFTRinh-172, is the standard reference for the researches. The progresses of CFTRinh-172 in chemical structure, mechanisms of action, and pharmacokinetics were summarizes in this review. CFTRinh-172 plays an important role in the treatment and drug development of malignant diseases such as cholera, polycystic kidney disease and leukemia. Moreover, CFTRinh-172 is the specific molecular inhibitor of the CFTR chloride channel. However, the side-effects and the poor water solubility restrict its application.
Research Progress Of The Effects Of Protein Modification On The Processing Properties Of Poultry Egg Powder,
2018
Sichuan Agricultural University, Yaan, Sichuan 625014, China
Research Progress Of The Effects Of Protein Modification On The Processing Properties Of Poultry Egg Powder, He Weiming, Ye Jinsong, Shi Jie
Food and Machinery
In this review, the effects of egg powder were summarized from the aspects of physical method, chemical method and enzymatic modification, and the traits of these methods were analyzed and compared. Moreover, the future development of egg powder was prospected, so as to enhance the processing property of egg powder and expand the application range.
Research Progress On Bacteriostatic Mechanism Of Plant Derived Bio-Preservatives Against The Microbodies In The Aquatic Products,
2018
Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; Shanghai Professional Technology Service Platform on
Research Progress On Bacteriostatic Mechanism Of Plant Derived Bio-Preservatives Against The Microbodies In The Aquatic Products, Lan Weiqing, Chen Mengling, Wang Meng, Xie Jing
Food and Machinery
Based on the advantages and disadvantages comparison in different sources of bio-preservatives, the classification of plant source bio-preservatives was described, and their bacteriostatic mechanism in aquatic products was introduced. Moreover, its existing problems and improvement suggestions were put forward, and the future development of plant derived bio-preservatives on the preservation of the aquatic products was also prospected.
Research Progress On Nutrients And Processing Technology Of Peony Seed Oil,
2018
College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
Research Progress On Nutrients And Processing Technology Of Peony Seed Oil, Fan Yongkang, Xiang Ting, Wang Wei, Shen Jianfu
Food and Machinery
In this paper, the nutritional components of peony seed oil, including fatty acid, unsaponifiable compounds and trace elements, were summarized, and the functional properties, extraction process, refining process and processing of product oil of peony seed oil were also summarized and analyzed in order to provide reference for the further development of peony seed oil.
Progress In The Processing Technology Of Silkworm Pupal Oil,
2018
College of Food Science and Technology of Huazhong Agricultural University, Wuhan, Hubei 430070, China
Progress In The Processing Technology Of Silkworm Pupal Oil, Shi Wei, Liao Sentai, Zou Yuxiao, Wang Weifei, Li Erna
Food and Machinery
Summarizes the research progress in the extraction, refining, and anti-oxidation of silkworm pupal oil in China and abroad in recent years. Regarding with the technical problems that restrict the development of industry, such as deacidification，deodorization and so on, this paper presents the key research directions in the future in this field. Based on the existing research, analyze the lipid composition characteristics of silkworm pupal oil, develop special extraction and refining technology for silkworm pupal oil in the future, especially enzymatic deacidification and low-temperature deodoriza-tion technology; study the anti-oxidation technology which is suitable for silkworm pupal oil, develop a silkworm pupal …
Optimization On Process Conditions For Acetic Acid Bacteria Bran-Koji,
2018
College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
Optimization On Process Conditions For Acetic Acid Bacteria Bran-Koji, Pan Wanshu, Peng Yang, Du Dazhao, Wu Yuanming, Liu Fang, Wang Rui, Ao Xiaolin, Liu Shuliang
Food and Machinery
Acetobacter pasteurianum C9-4 was used as bran fermentation strain, and the preparation conditions of acetic acid bacteria bran koji fermentation were optimized by response surface method. The result showed that the best preparation conditions were: content of acetic acid 1.03 mL/100 g, condent of ethanol 2.09 mL/100 g and content of inoculation 4.09 mL/100 g. Under the condition, the production reached 1.38×108 CFU/g. The culture was expanded in vinegar factory with the optimized parameter, the total number of acetic acid bacteria could reach 108 CFU/g in the process of expanding the culture. This experiment provides a reference for …
Study On Elastic Modulus Of Fiber Layer Of Dried Betel Nut By Three Points Bend Method Determination,
2018
Institute of Processing & Design of Agroproducts, Hainan Academy of Agricultural Sciences, Haikou, Hainan 571100, China
Study On Elastic Modulus Of Fiber Layer Of Dried Betel Nut By Three Points Bend Method Determination, Kang Xiaoning, Li Liang, Ji Jianbang
Food and Machinery
A new method for evaluating the mechanical properties of areca nut fiber layer is established. The elastic modulus of areca nut was determined by three-point bending method and the parameters were optimized. Scanning electron microscope (SEM) and sensory evaluation test were used to verify the scientific nature of the method. The results showed that the moisture content and width of the sample had a certain effect on the elastic modulus, but the measuring conditions had no significant effect on the elastic modulus, and the elastic modulus of areca nut dried fruit could be objectively and scientifically measured by the three-point …
Study On Bioactive Components And Antioxidant Activity Of Hull-Less Pumpkin Seed Oil,
2018
College of Horticulture and Landscape, Hunan Agricultural University, Changsha, Hunan 410128, China; State Key Laboratory of Subhealth Intervention Technology, Changsha, Hunan 410128, China
Study On Bioactive Components And Antioxidant Activity Of Hull-Less Pumpkin Seed Oil, Chen Tian, Dai Sihui, Shen Pengyuan, He Xiangrong, Zhong Qing, Liu Dongbo
Food and Machinery
The quality indexes of hull-less pumpkin seed oil, which were extracted by supercritical CO2 fluid extraction, were detected according to the national standard. The fatty acid and phytosterol composition were analyzed by gas chromatography-mass spectrome-try (GC-MS). Subsequently, the squalene content of hull-less pumpkin seed oil was measured by high performance liquid chromatogra-phy (HPLC). Compared with grape seed oil and flaxseed oil, the scavenging activities for DPPH· and ABTS free radical of hull-less pumpkin seed oil were estimated. The results indicated that the hull-less pumpkin seed oil extracted by supercritical CO2 fluid extraction was according with the food industry …
Study On Mitigation For Asthenopia By Four Functional Substances,
2018
Chengdu Eye Candy Technology Co., Ltd., Chengdu, Sichuan 610000, China
Study On Mitigation For Asthenopia By Four Functional Substances, Yuan Kemin, Zhong Fang, Chen Maoshen, Shang Mengshan
Food and Machinery
Four substances (theanine, gamma-aminobutyric acid, beta-carotene and grape seed extract) were added into the chocolate and the improvement effect of these substances on asthenopia of 102 test persons were studied by questionnaire, vision test, attention test, memory test and brain wave test for 30 days. The questionnaire results showed that the total and single score (ocular discomfort score and general malaise score) of sample group were lower than the score before eating the sample chocolate, which is indicated that the asthenopia was improved by eating the sample chocolate, for example, the score of blurred vision was decreased by 0.21 and …
Determination And Principal Component Analysis Of Volatile Compounds In Different Parts Of Citrus Reticulata Blanco. Flowers,
2018
College of Food Science, Southwest University, Chongqing 400715, China
Determination And Principal Component Analysis Of Volatile Compounds In Different Parts Of Citrus Reticulata Blanco. Flowers, Li Fuxiang, Ming Jian, Ao Miao, Li Fuhua, Zeng Kaifang
Food and Machinery
The volatile compounds in four parts of the citrus flowers (petals, torus, pistils, stamens) were analyzed by headspace-solidphase microextraction (HS-SPME) combined with GC-MS, the main aroma substances and aroma differences parts of citrus flowers were evaluated by principal component analysis (PCA). Studies showed that hydrocarbons and alcohols were the main aromas of citrus flowers. Linalool, terpene, nerolidol, β-myrcene and α-ocimene were mainly in petals, torus and pistils, while linalool, terpene, nerolidol and β-myrcene were the main components of stamens. The principal component analysis showed large differences of aroma compounds in the four parts of citrus blossoms. The hydrocarbons such as …
Characterization Of Glycosylation Of Zein With Inulin By Dry-Heating And Its Application In Capsule Shells,
2018
College of Food Bioengineering, Qiqihar, Heilongjiang 161006, China; Key Laboratory of Processing Agricultural Products of Heilongjiang Province, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Characterization Of Glycosylation Of Zein With Inulin By Dry-Heating And Its Application In Capsule Shells, Zhang Huijun, Chen Youming, Gong Chunyu, Jiang Ningning, Sha Dixin, Wang Wenxia
Food and Machinery
This study focuses on improvement mechanical properties of the zein films by glycosylation modifications under dry-heating conditions for capsule shells. The characterization of zein-inulin were analyzed by SDS-PAGE. DSC, FT-IR and SEM. The result indicates that the tensile strength of zein-inulin were 2.46 times of non-modifified zein. The formation of conjugates was verified by SDS-PAGE, infrared spectrum, and showed that the zein could joint the inulin by glycosylation with the covalent bound. The thermal denaturation temperature of zein was increased by DSC. It indicates that the thermal stability increases. Zein and zein-inulin films were scaned by SEM. The surface of …
Research On Fashion Dimension And Fashion Design In Beverage Packaging,
2018
School of Architecture and Arts, Central South University, Changsha, Hunan 410083, China; Department of Art Design, Hunan Women's University, Changsha, Hunan 410004, China
Research On Fashion Dimension And Fashion Design In Beverage Packaging, Xiao Yuqiang, Dai Duan
Food and Machinery
Nowadays, the beverage packaging design is becoming more and more fashionable from the styling style and color material. The dimension of fashion, such as instantaneous, spatial and regular are also fully embodied in the design of beverage packaging. The fashionable beverage packaging design can produce a kind of visual aesthetic experience and popular psychological effect to consumers, and it has the preemptive marketing effect. In the future design of beverage packaging, should pay attention to the investigation and prediction of popular trends, analysis the consumers psychology and rational use the innovative materials. It is necessary to start from the concept …
