Progress On Application Of Combination Preservation Methods For Preservation Of Aquatic Products,
2017
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Cold Chain Equipment Performance and Energy Saving Evaluation Professional Technology Service Platform, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Progress On Application Of Combination Preservation Methods For Preservation Of Aquatic Products, Li Na, Xie Jing
Food and Machinery
Aquatic products are of high protein value, which are rich in polyunsaturated fatty acids, essential amino acids and other nutrients, and the aquatic products are extremely susceptible to microbial contamination. In the paper, based on the analysis of modern aquatic product preservation technology, combined with physical, chemical and microbiological indicators, the different preservation methods of aquatic products were reviewed in detail in the view of combination of physics, chemistry and biological preservation technology. At the same time, preservation technology of aquatic products are also proposed, the keeping fresh method tends to develop the combination of compound biological preservative, physical and …
Review Of The Functional Factors And The Exploiting Utilization Of Swim Bladder,
2017
Guangdong Ocean University, College of Food Science and Technology, Zhanjiang, Guangdong 524088, China
Review Of The Functional Factors And The Exploiting Utilization Of Swim Bladder, Zhou Siyi, Qu Yi, Zhong Saiyi, S Uweiming, Chen Suhua, Wu Xiaohe, Zhang Chaohua
Food and Machinery
The swim bladder is rich in collagen, and contains bioactive components such as peptides and glycosaminoglycans. It has the functions of supplementing kidney and filling the blood and so on. It is one of the tonic of medicinal and edible products. It was reviewed the chemical composition, traditional medicinal value, clinical efficacy, functional factor and utilization of swim bladder in this study, in order to provide a reference for its further development and utilization.
Research Progress For The Contamination Of Ultra Violet Stabilizers And Absorbers And Their Determination Methods,
2017
National Testing Center for Food Quality and Supervision, Foshan, Guangdong 528300, China; Guangdong Testing Institute for Product Quality and Supervision, Foshan, Guangdong 528300, China
Research Progress For The Contamination Of Ultra Violet Stabilizers And Absorbers And Their Determination Methods, Huang Cuili, Zhou Quan, Tang Suiping, Li Jinqing, Wu Weiliang, Qi Yan
Food and Machinery
The wide applications of ultra violet stabilizers and absorbers in industry caused the elevation of the contaminated levels in environmental media and livings. Because of many violet stabilizers and absorbers have estrogenic effects on livings, and more concerns are attracted on them. In order to prevent the aging process of plastic food contact materials, violet stabilizers and absorbers are employed in the process of manufacture. Therefore, these chemicals could migrate into food when the plastic food contact materials were used for food package. The migration quantity needed to be determined to prevent proceeding the limits. In this paper, the research …
Study On Process Optimization And Mechanism, Effect Of Solvent Extraction To Reduce Cigarette Harm And Tar,
2017
Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
Study On Process Optimization And Mechanism, Effect Of Solvent Extraction To Reduce Cigarette Harm And Tar, Fu Yufeng, Tian Haiying, Cheng Xianghong, Wang Hongwei, Zhang Zhan, Chen Wei, Li Guozheng, Dong Yanjuan, Nie Cong
Food and Machinery
To explore the solvent extraction to reduce cigarette harm and tar, the optimal extraction conditions of tobacco, according to the change of release amount of HCN and ammonia treated tobacco pyrolysis simulation, were determined by optimizing the conditions such as extraction solvent, broken wall, and extraction times. Additionally, reduction mechanism of the solvent extraction on the reduction of hydrogen cyanide and ammonia was discussed. Tobacoo treated with optimal extraction conditions could significantly reduce the release of HCN and ammonia in tobacco because of the solvent extraction to extract the precursor of HCN and ammonia content in tobacco. The results showed …
Effects Of High Temperature Treatment On Quality Of Meat,
2017
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
Effects Of High Temperature Treatment On Quality Of Meat, Zhong Huazhen, Liu Yongfeng, Gan Fei, Hu Yuhua
Food and Machinery
In order to study the effects of common high temperature treatment methods such as pan-frying, frying and broiling on eating quality of meat. pork, chicken and duck were used as research object. The meat color, texture profile analysis and shear force were determined to evaluate the eating quality. Results indicated that pan-frying, frying and broiling had a significant influence on the eating quality of all the samples (P＜0.05). After treatments, the L*and b* value of the three kinds of meat increased (P＜0.05), the a* value of pork decreased (P＜0.05), conversely, the a* value of chicken …
Effects Of Lactic Acid Bacteria And Yeast On Fermented Yak Milk Quality,
2017
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China; Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China
Effects Of Lactic Acid Bacteria And Yeast On Fermented Yak Milk Quality, Yu Mingjia, Suo Huayi, Li Jian, Xie Jie, Zhao Xin, Qian Yu, Ding Yangping, Zhang Yu
Food and Machinery
In order to clarify the role of lactic acid bacteria and yeast in the yak yogurt quality formation, by using the yak milk powder as the raw material, the yak yogurt as the fermentation agent, and inhibiting the yeast and lactic acid bacteria in fermention, respectivly, the indexes, for the flavor, taste and texture, were determined, and compared in the ordinary fermentation, inhibition of lactic acid bacteria, inhibition of yeast fermentation yogurt. The results showed that lactic acid bacteria and yeast had a key role in the formation of yak yogurt quality. The lactic acid bacteria had a great contribution …
Characteristics Of Streptococcus Salivarius Bd3900 As An Oral Probiotics,
2017
State Key Laboratory of Dairy Biotechnology, Shanghai 200436, China; Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai 200436, China
Characteristics Of Streptococcus Salivarius Bd3900 As An Oral Probiotics, Yu Yanan, Wu Zhengjun, Han Jin
Food and Machinery
Interactions between Streptococcus salivarius and Streptococcus mutans play important roles in the development of dental biolms in oral cavity. S. salivarius BD3900, isolated from the oral cavity of a healthy voluteer, displayed the potential to be an oral probiotics in vitro. Strong hydrophobicity (95.8%) and high surface charges(≥88.6%) endure the strain to be easily adhered in oral cavity. The strain BD3900 was tolerant to 100 μg/mL lysozyme(2.0×104 U/mg), indicating the high ability for the strain to survive in oral cavity. Besides, the strain was determined to be with high auto-aggregating ability(15%～20%) as well as co-aggregating abiltity with Streptococcus mutans.in the …
Effects Of High Temperature Treatment On Protein Components And Their Degradation In Beef,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of High Temperature Treatment On Protein Components And Their Degradation In Beef, Zou Liangliang, Kang Huaibin, Zhang Huiyun, Xie Anguo, Cai Chaoqi, Wang Bo
Food and Machinery
Beef longissimus dorsi muscle with different high temperature treatment (110 ℃, 115 ℃ and 121 ℃, respectively, heating 3, 6, 9, 12 and 15 min) were tested for time and temperature-related changes in different solubility and structural proteins, total nitrogen and non-protein nitrogen, amino nitrogen content, proteolysis index and SDS-PAGE patterns of total muscle protein during high temperature processing. The results showed that the contents of water-soluble protein and salt-soluble protein decreased distinctly with the increase of heating temperature and time. After heating at 121 ℃ for 15 min, the content of sarcoplasmic protein in the beef longissimus dorsi muscle …
The Study On Isolation, Screening, Identification And Application Effect Of An Efficient Protein Derading Bacteria In Flue-Cured Tobacco,
2017
Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
The Study On Isolation, Screening, Identification And Application Effect Of An Efficient Protein Derading Bacteria In Flue-Cured Tobacco, Yang Zongcan, Feng Yingjie, Liu Chao, Wang Pengfei, Zhang Zhan, Zhang Yaoguang, Yang Yongfeng, Li Jiamei, Liu Xiangzhen, Wang Hongxia
Food and Machinery
In order to degrade protein of tobacco and improve the smoking quality of tobacco, 18 protein degrading bacterias from flue-cured tobacco of Henan, Fujian, Yunnan province were isolated through protein degrading selective medium. The activity of protease was detected, and the strain with highest protease-producing was identified by the 16S rRNA gene sequence and physiological-biochemical tests. Orthogonal experiment was further designed to get the optimal fermentation conditions of protein degrading in the tobacco leaf. And then the sensory quality of tobacco leaves after treatment was investigated The results showed that: (1) Strain HN-3 was the preferred strain with the highest …
Effects Of Different Mixing And Kneading Methods On The Quality Of Frozen Cooked Noodles,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Different Mixing And Kneading Methods On The Quality Of Frozen Cooked Noodles, Shao Lifang, Zhu Kexue, Guo Xiaona
Food and Machinery
In this paper, the effect of different mixing (vacuum, conventional and manual) and kneading (machine kneading, hand kneading and non-kneading) methods on the quality of frozen cooked noodles were studied. The different processing methods on the cooking and texture properties of the frozen cooked noodle were investigated, and by NMR analyzed the water changes, use SE-HPLC to analyze the changes in protein. The results showed that the frozen cooked noodlemixed in vacuum condition had the best texture and cooking properties, the highest percentage of A21 and the lowest SDS extractability. It showed that vacuum condition could promote the cross-linking …
Research On Chemical Composition And Atomization Behavior Of E-Cigs Liquid By Electrical Heating Atomizing Electronic Cigarettes,
2017
Technology Center of China Tobacco Jiangxi Industrial Co., Ltd., Nanchang, Jiangxi 330096, China
Research On Chemical Composition And Atomization Behavior Of E-Cigs Liquid By Electrical Heating Atomizing Electronic Cigarettes, Zhang Xiaoxu, Shao Dengyin, Lian Peikang, Guo Lei, Luo Juanmin, Xu Da, Su Jiakun, Cai Jibao
Food and Machinery
The components of the provided E-cigs liquids were analyzed by solvent extraction-gas chromatography/mass spectro-metry and headspace GC/MS (HS-GC/MS). Under the standard suction (ISO) condition, the atomization behavior of E-cigs was studied. The results indicated: ① The content of PG, glycerol, and nicotine in E-cigs liquid was higher than the other components. The other components were mainly tobacco essences and extracts. ② The component of PG in mainstream cigarette aerosol was highest, which up to 588.5 mg/g. The glycerol content was up to 290.2 mg/g, and the nicotine content was 10.4 mg/g. ③ E-cigs liquid was atomized and trapped by Cambridge …
Antibacterial Effective Component Analysis Of Peristrophe Japonica,
2017
School of Food and Drug Manufacturing Engineering, Guizhou Institute of Technology, Guiyang, Guizhou 550001, China
Antibacterial Effective Component Analysis Of Peristrophe Japonica, Zhang Lijuan, Wang Zheng, Liao Shanggao
Food and Machinery
To determine the antibacterially effective fraction from Peristrophe japonica (Thunb.) Brem.and to clarify its chemical components. The ethanol extract of Peristrophe japonica (Thunb.) Brem. was separated by macroporous resin column chromatography eluted with water, 80% ethanol and acetone, respectively, to give the fractions A-C. The in vitro antibacterial effects of the fractions were determined by the disc diffusion test. The anti-bacterial potencies of the active fraction was then assessed in vitro by determining the MICs and MBCs. The chemical structures and relative contents of the components present in the antibacterially effective fraction were determined by gas chromatography-mass spectrometry (GC-MS). Each …
Study On Physicochemical Properties And Digestibility Of The Resistant Starch From Dioscorea Opposite Thunb. Cv. Huaiqing,
2017
College of Food &Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China
Study On Physicochemical Properties And Digestibility Of The Resistant Starch From Dioscorea Opposite Thunb. Cv. Huaiqing, Ma Liping, Jiao Kunpeng, Luo Lei, Xiang Jinle, Zhang Xiaoyu, Fan Jinling, Zhu Wenxue
Food and Machinery
The physicochemical characteristics and digestibility of native starch from Dioscorea opposite Thunb. cv. Huaiqing and its resistant starch produced by autoclave process preparation method have been analyzed and compared in the paper. Results showed that the shape of native starch granules from Dioscorea opposite Thunb. cv. Huaiqing was irregular ellipsoid and triangle with a smooth surface. The crystal form of naitive starch was type C. Resistant starch losing particle characteristic exhibited a lamellar structure with loose surface. Both of them were similar in chemical structure without new functional group in resistant starch granules. Compared with the native starch, the molecular …
Influence Of Environmental Humidity On Cigarette Smoke Components And Sensory Features,
2017
Technology Center, China Tobacco Hebei Industrial Co., Ltd., Shijiazhuang, Hebei 050051, China
Influence Of Environmental Humidity On Cigarette Smoke Components And Sensory Features, Yan Jin
Food and Machinery
The cut tobacco moisture content, smoke moisture content, tar, nicotine, carbon monoxide and 70 kinds of smoke components of cigarettes with different environmental humidity were measured, and the cigarette feature indexes and quality indexes were evaluated. ① In general, with increasing of the environmental humidity, the contents of mainstream smoke components increased. ② With the increasing of the environmental humidity, the features indexes were overall increased firstly and then decreased, and the maximum value appeared at 50% humidity. In quality characteristics, the total score were increased first and then decreased, the maximum value appeared in 60% humidity, and the comfort …
Rapid Screening And Confirmation Of Weight-Loss Illegally Added Drugs In Health Foods,
2017
Hunan Academy of Science and Technology for Inspection and Quarantine, Changsha, Hunan 410004, China; Changsha Environmental Protection College, Changsha, Hunan 410004, China
Rapid Screening And Confirmation Of Weight-Loss Illegally Added Drugs In Health Foods, Zhang Fan, Wang Meiling, Li Rongjuan, Yan Hongfei, Zhang Ying, Huang Zhiqiang
Food and Machinery
The high resolution mass spectrometry database of weight-loss illegally added drugs was established base on liquid chromatography-diode array detector-ion trap-time of flight tandem mass spectrometry (LC-DAD-MS-IT-TOF)．The analytes in samples were extracted with acetonitrile and the extract was purified with the mixed QuEChERS sorbents. In the chromatographic analysis, target compounds were separated on a ZORBAX Eclipse AAA column (150 mm × 4.6 mm, 4.5 μm) with the gradient elution using the mobile phases of acetonitrile and water containing 0.1% acetic acid. The results showed that the screening detection limit (SDL)of the target compounds were ranged from 0.10～0.75 mg/kg. The method validation …
Rapid Quantitative Detection Of Salmonella Based On Nanogold Composite Probes,
2017
College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui 230036, China
Rapid Quantitative Detection Of Salmonella Based On Nanogold Composite Probes, Xie Tongbin, Mei Lin
Food and Machinery
As the defects of the existing detection methods for Salmonella, a fast, simple, low cost and highly sensitive new rapid detection technology has been developed. The CdTe quantum dots were synthesized by water method, and then the display DNA was used to connect hundreds of quantum dots to a gold nanoparticle. After preparing the amination Fe3O4 magnetic nanoparticles by using a water hot-solvent hot method, the principle of avidin-biotin specific was used to bind with the capturing probes. Finally the fluorescence intensity of Salmonella DNA was detected. The results showed that the fluorescence intensity and Salmonella DNA …
Determination Of Five Arsenic Species In Aquatic Animals And Their Products By High Performance Liquid Chromatography And Inductively Coupled Plasma Mass Spectrometry,
2017
Luohe Entry-Exit Inspection and Quarantine Bureau of P.R.C, Luohe, Henan 462000, China
Determination Of Five Arsenic Species In Aquatic Animals And Their Products By High Performance Liquid Chromatography And Inductively Coupled Plasma Mass Spectrometry, Wang Linpei, Zheng Yazhe, Peng Xinran
Food and Machinery
A method was developed for the simultaneous determination of arsenic acid \[As(Ⅴ)\], arsenious acid \[As(Ⅲ)\], arsenobetaine (AsB), monomethyl arsonic acid (MMA) and dimethylarsinic acid (DMA) in aquatic animals and their products by high performance liquid chromatography and inductively coupled plasma mass spectrometry (HPLC-ICP-MS). The extraction reagent was 0.15 mol/L nitric acid with heat-assistant condition for 30 min at 80 ℃. Then, the five arsenic species were separated by a anion exchange column (Hanmilton PRX-X100 250 mm×4.1 mm, 10 μm) and detected by ICP-MS. The effects of different elution methods on the separation of five arsenic forms were compared, and the …
Study On Determination Of Rice Protein By Automatic Kjeldahl Apparatus,
2017
Hunan GRG Metrology ＆ TEST Co., Ltd., Changsha, Hunan 410007, China
Study On Determination Of Rice Protein By Automatic Kjeldahl Apparatus, Guo Yingshi, Cao Xiaoyan, Zou Hangjun, Guo Mingyi, Zhang Wei
Food and Machinery
The method of measuring rice protein with fully automatic Kieldahl azotometer by single-factor experiment and orthogonal experiment was investigated. It defines the best experiment conditions through examining such key factors as sample weight, additive amount of sulfuric acid, digesting temperature and digesting time. The results showed that when the sample weight is 0.40 g, the added amount of sulfuric acid was 12 mL, digested at is 420 ℃ and for 50 min, the experimental effect was the best. The standard deviations of 6 determinations of 5 kinds of rice were 0.050 2～0.101 1, and the recoveries of nitrogen of urea …
Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food,
2017
Hunan Research Institute of Food Quality Supervision and Inspection, Changsha, Hunan 410017, China
Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food, Chen Hua, Xu Wenyang, Wang Yunhao, Zou Qiao, Li Tao
Food and Machinery
To establish a LC/MS-MS method for determination of 4 kinds of rodenticide residues in plant-origin food, the effects of different mobile phase and purification on the recovery was studied. The grain samples were extracted by acetontrile and then determined by LC/MS-MS, while the samples with fruit or vegetable matrix were purified with PSA+GCB after the extraction. LC/MS-MS was used for determination. The recoveries were all above 70% at spiked levels of 0.002～0.050 mg/kg, and the relative standard deviation of the methods were 4.1%～9.5%. The LOD of warfarin and coumatetralyl were 0.001 mg/kg while the other two reach 0.005 mg/kg which …
Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic,
2017
Xiangtan Institute of Food and Drug Control, Xiangtan, Hunan 411100, China
Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic, Liu Qiulian
Food and Machinery
A method to the determination of Iodide, Thiocyanate, Perchlorate and Glyphosate in drinking water by flow injection on-line preconcentration and Ion chromatography Spectrometry with activated carbon fiber as adsorbent was developed. Using the activated carbon fiber as adsorbent flow injection on-line preconcentration, and by flow injection in the laboratory (FIA)-ion chromatography (IC) combined with technology of adsorption column enrichment of Iodide, Thiocyanate, Perchlorate and Glyphosate were determined. The linear range of the method for trace Iodide, Thiocyanate, Perchlorate and Glyphosate was 0.01～5.00 mg/L, the correlation coefficients were 0.997 9, 0.999 0, 0.998 7 and 0.998 1, and the average recoveries …
