Experimental Study On The Expression Level Of Opn And Tgf-Β1 In Rat Liver Fibrosis Model With Tuber Granule Intervention,
2018
Hainan Medical College, Haikou, Hainan 570102, China
Experimental Study On The Expression Level Of Opn And Tgf-Β1 In Rat Liver Fibrosis Model With Tuber Granule Intervention, Yuan Yong
Food and Machinery
Methods The 30 rats were randomly divided into normal control group, the non-treatment group of liver fibrosis model and the treatment group of liver fibrosis model. Each group of rats are take the following operation: Western blotting test OPN protein expression after eitht weeks。The PCR detection of TGF-β1 mRNA expression level. Results This study showed that the treatment group of liver fibrosis model of HA, LN, PCIII, CIV radioimmunoassay were higher than the treatment group have significant differences (P＜0.01), and the differences were statistically significant than the non-treatment group of liver fibrosis model at the same time（P＜0.05）. The non-treatment group …
Locally Sonochemical Effect On Total Phenolic Contents And Theirantioxidant Abilities In The Extracts From Sweet Orange Peels,
2018
Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chongqing 400712, China
Locally Sonochemical Effect On Total Phenolic Contents And Theirantioxidant Abilities In The Extracts From Sweet Orange Peels, Zhang Zheng, Ma Yaqin, Wang Pengxu, Cheng Chuanxiang, Zhu Panpan
Food and Machinery
The effect of ultrasonic parameters including ultrasonic treatment temperature and time and the ultrasonic treatment power on the content and antioxidant capacity of phenolic acids from orange leaves peels in a local position were explored. The results indicated that ferulic acid content was the highest in orange leaves and peels, and both the content of seven phenolic acids and total phenolic contents (TPC) were increased with the increase of treatment time and temperature with some small differences. 30 ℃ was found to be the optimal temperature. Ultrasonic treatment power was also revealed to have a positive effect on the content …
Study On The Effect Of Maillard Reaction On Antioxidant Activity Of Sesame Polypeptides,
2018
Department of Biochemistry, Anhui Polytechnic University, Wuhu, Anhui 241000, China; Research Institute of Microbial Pharmaceutical Industry, Anhui Polytechnic University, Wuhu, Anhui 241000, China
Study On The Effect Of Maillard Reaction On Antioxidant Activity Of Sesame Polypeptides, Qian Senhe, Wang Zhou, Wei Ming, Xue Zhenglian
Food and Machinery
Based on the preparation of sesame peptides, the effect of Maillard reaction on antioxidant activity of sesame polypeptides was studied. The results showed that the suitable ratio of peptide to sugar was 1∶2 for Maillard reaction of sesame polypeptide. The Maillard reaction could significantly improve the antioxidant activity of sesame polypeptide, and the reducing power, ABTS+ radical scavenging rate, DPPH radical scavenging rate and hydroxyl radical scavenging rate were increased by 121.4%, 304.5%, 81.2% and 103.2%, respectively. The contents of lysine methionine and tyrosine were reduced, but the contents of alanine and valine were increased, moreover, aspartic acid, glutamic …
Effect Of Salt Content On Physicochemical Properties And Antioxidant Activity During Post-Fermentation Of Douche,
2018
Guangdong AIB Polytechnic College, Guangzhou, Guangdong 510507, China
Effect Of Salt Content On Physicochemical Properties And Antioxidant Activity During Post-Fermentation Of Douche, Wan Jun, Cheng Weiwei, Shen Xiaolu, Jiang Aimin
Food and Machinery
The impact of salt content on post-fermentation of douchi was studied. In the post-fermentation stage, 8%, 10%, 12% of salt were added for 30 days fermentation. The results showed that, with the increase of salinity, the total acids and pH decreased, the hardness and chewiness increased, which shallowed the color and declined the taste of douchi. The high salinity was bad for producing the total amino acid nitrogen and γ-PGA, and also inhibited the antioxidant activity of douchi. Finally, 8% of salt was considered to be the best, but the flavor remained to be improved.
Study On Enzymatic Hydrolysis-Mild Thermal Oxidation Of Chicken Fat For Preparing Chicken Flavor,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Enzymatic Hydrolysis-Mild Thermal Oxidation Of Chicken Fat For Preparing Chicken Flavor, Yu Jingyang, Chen Huangnv, Xia Shuqin, Zhang Xiaoming
Food and Machinery
At present, commercial refined chicken fat and chicken protein hydrolysates are usually used as raw materials for the industrialized production of Maillard reaction chicken flavor. However, commercial refined chicken fat contains a large amount of anti-oxidant, which is hard to be oxidized by low-temperature heating. It is easy to produce off-flavor for chicken fat when heated at high temperature. In order to form enough chicken flavor precursors for Maillard reaction chicken flavor preparing, we studied the mild thermal oxidation of refined chicken fat based on enzymatic hydrolysis, which was with the lipolytic ratio, fatty and greasy taste as evaluation indexes. …
Study On Volatile Flavor Compounds Of Meat From Yanbian Yellow Cattle,
2018
Agricultural College of Yanbian University, Yanji, Jilin 133000, China; Food Research Center of Yanbian University, Yanji, Jilin 133000, China
Study On Volatile Flavor Compounds Of Meat From Yanbian Yellow Cattle, Hou Tingting, Nan Jingxi, Lin Mo, Xu Meina, Liu Tian, Wang Juan, Li Guanhao
Food and Machinery
Volatile flavor compounds in three parts of meat from Yanbian yellow cattle were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The extraction fibers were optimized by comparison of 65 μm PDMS/DVB, 75 μm CAR/PDMS and 100 μm PDMS. The results showed that 65 μm PDMS/DVB had the best extraction effect on the volatile components of meat from Yanbian yellow cattle. Furthermore, the volatile components in Longissimus dorsi, rump and Sirloin of Yanbian Yellow Cattle were respectively investigated, and the differences of the volatile components in the three parts were analyzed with principal component analysis. The …
Detection Models Of Mildew Degree In Honeysuckle Based On Hyperspectral Imaging Technology,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Detection Models Of Mildew Degree In Honeysuckle Based On Hyperspectral Imaging Technology, Feng Jie, Liu Yunhong, Wang Qingqing, Yu Huichun, Shi Xiaowei
Food and Machinery
Hyperspectral imaging technology was applied to develop a rapid, accurate and non-destructive detection method for honeysuckle mildew degree levels. The original spectral data were analyzed by three pretreatment methods with Savitzky-Golay (SG) convolution smoothing, Multiple Scatter Correct (MSC) and SG-MSC. A comparison was made among SG, MSC and SG-MSC based on Partial Least Squares (PLS), of which the best pretreatment method was SG-MSC. The Successive Projection Algorithm (SPA) and Competitive Adaptive Reweighted Sampling (CARS) were used to extract the characteristic wavelengths after SG-MSC pretreatment. Partial Least Square Discriminant Analysis (PLS-DA) and Last Squares Support Vector Machine (LS-SVM) were applied to …
Evaluation Of Food Filling Machine Design Scheme Based On Interval Analytic Hierarchy Process And Membership Degree,
2018
College of Mechanical Engineering, Inner Mongolia University for the Nationalities, Tongliao, Inner Mongolla 028043, China
Evaluation Of Food Filling Machine Design Scheme Based On Interval Analytic Hierarchy Process And Membership Degree, Shi Hongyan, Zheng Shuxian
Food and Machinery
In view of the uncertainty in the evaluation of the design of food filling machine, a new evaluation method for the design of food filling machine was proposed. Firstly, the evaluation index system of the design scheme of the food filling machine was set up, and the grade of the design scheme evaluation and the interval number of the food filling machine were put forward. Moreover, the interval number weight of the evaluation index of the design scheme of the food filling machine was determined by the interval analytic hierarchy process. Furthermore, an evaluation model of food filling machine design …
Frictional Resistance Analysis And Parameter Optimization Of Extruder Screw Based On The Principle Of Continuum Medium Hypothesis,
2018
School of Mechanical Engineering, Liaoning Technical University, Fuxin, Liaoning 123000, China
Frictional Resistance Analysis And Parameter Optimization Of Extruder Screw Based On The Principle Of Continuum Medium Hypothesis, Mao Jun, Lu Nan, Xie Miao, Lu Jinnan, Jia Kai
Food and Machinery
Based on the hypothesis of continuous medium in theoretical mechanics, the friction resistance model of screw rotary extrusion material was established. The influence of multiple structural parameters of screw on friction resistance was analyzed by using this model, and the range of parameter selection was also given. The friction force between screw and material was the target, and the screw structure parameter was the variable, using Matlab optimization toolbox to optimize the design of screw structure parameters. Moreover, the friction force of the material flow in the optimized screw was analyzed by Ansys. The results showed that the friction stress …
Studies On Α-Lipoic Acid Molecularly Imprinted Membrane And Its Antioxidant Properties,
2018
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Studies On Α-Lipoic Acid Molecularly Imprinted Membrane And Its Antioxidant Properties, Yang Bowen, Chen Yuqin, Zhu Qiujin
Food and Machinery
Thermo-sensitive α-lipoic acid molecularly imprinted polymers (ALA-MIPs) were synthesized through pre-polymerization using α-lipoic acid as a functional monomer and N-vinylcaprolactam (NVCL) as both thermo-sensitive monomer and functional monomer. Poly(acrylonitrile) (PAN) and Poly(vinylidene fluoride) (PVDF) were used as the main raw material to synthesis molecularly imprinted membranes through the heterogeneous particle-filling method by adding ALA-MIPs. The morphology of the molecularly imprinted membrane(MIM) was investigated by scanning electron microscopy. The mechanical properties, hydrophilic properties, water absorption abilities, and ALA release properties of the membrane were also investigated. The results show that the PVDF membrane has better mechanical properties and hydrophobic properties when …
Preparation Of Eggshell-Powder Nanosilver And Its Antibacterial Properties,
2018
College of Biological Science And Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000, China
Preparation Of Eggshell-Powder Nanosilver And Its Antibacterial Properties, Chen Qiaoling, Chen Bisang, Wu Xiuting, You Yuting
Food and Machinery
Eggshell-powder as reactant react with AgNO3 and NaBH4 through ultrasonic reduction method to prepare the eggshell-powder nanosilver. The eggshell-powder nanosilver morphology and morphology changes of treated bacteria were characterized by using Scanning Electron Microscope (SEM). And its antibacterial properties were characterized by the microorganism meathods. The results showed that silver nanoparticles of eggshell powder had strong bactericidal effect on Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Candida albicans etc. And the minimum inhibitory concentration (MIC) of this four bacterias were 1.5,3.0,3.0,6.0 mg/L and minimum bactericidal concentration (MBC) were 6, 12, 12, 24 mg/L.
Study On Temperature Field Of Different Materials In Incubator,
2018
School of Communication, Shenzhen Polytechnic, Shenzhen, Guangdong 518055, China
Study On Temperature Field Of Different Materials In Incubator, Pan Xinyi, Wang Dongmei, Zhu Hong
Food and Machinery
The temperature fields of the incubators were investigated based on the fundamental model of incubator, using finite element method by applying finite elements. Moreover, the Thermal-Fluid Couple by Fluent was analyzed, and the temperature field was validated by experiment. Three common thermal insulation material including XPS, EPU and VIP were selected, and the temperature fields distribution of different materials were studied by the computer simulation. The results showed when using the different insulation materials, the internal temperature field were different, and the internal temperature of VIP incubator were closest to the phase change temperature of cool storage agent and with …
Separation And Identification Of The Hypnotic Active Ingredients Of Polygala Tenuifolia Willd,
2018
Food Faculty of Jiangnan University, Wuxi, Jiangsu 214122, China
Separation And Identification Of The Hypnotic Active Ingredients Of Polygala Tenuifolia Willd, Chen Lihuan, Xu Deping, Kong Jiamei, Yao Minghua, Zhang Dong, Gu Libaikeremu, Gao Jingqiu
Food and Machinery
The effect of sedation was observed by sleeping method and the content of dopamine(DA) in hippocampal region of the experimental mice, which was measured by high performance liquid chromatography (HPLC). The structure of active ingredients was inferred by physical and chemical testing and HPLC-MS and NMR. The research showed that the active ingredient of hypnosis was the elution fraction of 70% ethanol in MCI, and it was Saponins, which were isomers of each other, with nitrogen(s) and a sugar chain consisting of three sugars.
Preparation And Antioxidation Of Ergosteryl Lipoate,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation And Antioxidation Of Ergosteryl Lipoate, Tang Xiaohui, Ji Suping, Xia Xue, Jia Chengsheng
Food and Machinery
To improve the solubility of ergosterol, the ergosteryl lipoate was prepared by a chemical method under ambient temperature, and the antioxidation of ergosteryl lipoate in oil was studied. By single factor experiments, the optimum conditions for the synthesis of ergosteryl lipoate were obtained. The conversion could be achieved 91% in the following conditions: DMAP/EDC/Et3N as the catalyst, 80 mmol/L ergosterol, molar ratio of lipoic acid/ergosterol/DMAP/EDC/Et3N 2.0∶1.0∶0.2∶1.2∶1.5, dichloromethane as the solvent, reaction temperature of 25 ℃, reaction time of 20 h. The solubility of ergosteryl lipoate in oil is about twice of ergosterol, and the antioxidant ability …
Isolation And Identification Of Saccharomyces Cerevisiae Of Fermentation Liquor Of Wild Kiwifruit From The Western Of Hunan And The Relative Ace Inhibitory Activity,
2018
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Shaoyang Engineering Research Center of Wine, Shaoyang, Hunan 422000, China
Isolation And Identification Of Saccharomyces Cerevisiae Of Fermentation Liquor Of Wild Kiwifruit From The Western Of Hunan And The Relative Ace Inhibitory Activity, Wu Qiang, Wan Chang, Peng Juanjuan, Zeng Hao, Yu Yougui
Food and Machinery
The wild yeast JM11 was isolated from wild kiwifruits by lineation separating, screened by morphological characteristics in WL medium and microscope observation and further confirmed as Saccharomyces cerevisiae by 26S rDNA D1/D2 domain sequence analysis. The content of alcohol, peptide concentration and ACE (Angiotensin converting enzyme, ACE) inhibitory activity were determined during fermentation with pure S. cerevisiae. The kiwifruit juice fermented 4 d estimated the content of alcohol was (7.8±0.5)%Vol, ACE inhibitory activity was (93.0±2.6)% and peptide concentration was (2 652.0±112.4) μg/mL. Endogenous yeast strain was used for prepared the kiwifruit wine, which revealed high ACE inhibitory activity, and could …
Preparation And Properties Of Microcrystalline Cellulose From Artemisia,
2018
School of Chemistry and Chemical Engineering, Yulin University, Yulin, Shaanxi 719000, China; Yulin Key Laboratory of Deep Processing of Agricultural Products, Yulin, Shannxi 719000, China
Preparation And Properties Of Microcrystalline Cellulose From Artemisia, Wen Junfeng, Liu Xia, Li Xiao
Food and Machinery
The Micro-Crystalline Cellulose （MCC）was prepared by acid hydrolysis method from Artemisia. The effects of solid to liquid, concentration of hydrochloric acid, temperature of acid hydrolysis and time of acid hydrolysis on the yield and degree of polymerization of Artemisia MCC were studied by single factor experiment. The preparation process of MCC was optimized by response surface methodology, and the structure and properties of the microcrystalline cellulose were analyzed. The optimum preparation conditions of MCC were as followed: ratio of solid to liquid 1∶30 （g/mL）, concentration of hydrochloric acid 15%, temperature of acid hydrolysis 70 ℃, and time of acid hydrolysis …
Optimization Of Ultrasonidy Assisted Extraction Of Phenolic Compounds From The Peel Of Chinese Water Chestnut,
2018
School of Biological and Food Engineering, Chuzhou University, Chuzhou, Anhui 239000, China
Optimization Of Ultrasonidy Assisted Extraction Of Phenolic Compounds From The Peel Of Chinese Water Chestnut, Zhan Ge, Li Kaikai, Sun Yanhui, Long Men
Food and Machinery
The ultrasonic assisted extraction technique was employed to obtain phenolics from CWCP and different factors on the phenolics yield were considered, including the solvent type, ratio of liquid to solid, extracting temperature, ultrasonic power and ultrasonic time. Based on the single factor tests, an appropriate solvent for more consistent extraction of phenolic compounds would be defined, and response surface experiments would be used to optimize the extraction parameters. The results showed that the optimum conditions for total phenolic extraction were determined: ratio of methanol to solid 1∶15 (g/mL), extracting at 55 ℃ for 55 min with, ultrasonic power 270 W. …
Optimization Of Ultrasonic Assisted Extraction Of Phenolic Compounds From Lactarius Hatsudake Tanaka,
2018
Yiyang Research Institude of Quality Supervision & Inspection for Products and Commodity, Yiyang, Hunan 413000, China
Optimization Of Ultrasonic Assisted Extraction Of Phenolic Compounds From Lactarius Hatsudake Tanaka, Lin Hai, Xiong Guohong, He Jianguo, Zhang Xiaoyi
Food and Machinery
To develop the phenol resources in Lactarius hatsudake Tanaka, solvent extraction with ultrasonic assisted was used. On the basis of single factor test, the solvent, solvent concentration, liquid ratio, ultrasonic time and extraction times were selected as optimum conditions. The results showed that the optimum extraction conditions were ethanol concentration of 56%, solid-liquid ratio of 1∶25 (g/mL), extraction time of 80 min, and extract two times under this condition. The result of ultrasonic assisted extraction is 1.05%, and the result is reliable.
Research Progresses On Processing And Utilization Of Freshwater Fish Surimi And Surimi Products,
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
Research Progresses On Processing And Utilization Of Freshwater Fish Surimi And Surimi Products, Tan Li, Zhou Chunxia, Hong Pengzhi
Food and Machinery
In this paper, the processing utilization of freshwater fish surimi and its products were reviewed from three main aspects combined current research at home and abroad, including the processing characteristics and mechanisms, the influencing processing factors, and the deodorization methods. It was pointed out that the shortages of basic researches, transport conditions, and production equipments in the processing and utilization of freshwater fish surimi. It would provide some useful information for exploring the development directions of surimi and surimi products in future, and promote the optimization utilization of freshwater fish resources.
Research Progress On The Detection Method Of Swine Source Components In Food,
2018
College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou, Gansu 730030, China
Research Progress On The Detection Method Of Swine Source Components In Food, Cheng Hao, Li Mingsheng, Chen Shien, Ding Gongtao, Tian Xiaojing, Saimaiti Reziwanguli, Du Jianglong, Gao Dandan
Food and Machinery
In the food industry, pork adulteration in meat products is comparatively serious due to the economic interests and moral standards, etc., which not only bring hidden dangers to the health of consumers, but also may cause the damage to the social harmony. In this study, the latest application progress and advantages and disadvantages of various detection methods based on DNA, protein, artificial olfactory system, spectroscopic technology, electronic nose and other food stuff were reviewed. This review would provide the basis of the detection of porcine-derived materials andcomponents in food in the future.
