Sugar Substitute Formula Optimization And Quality Analysis Of Low-Sugar Nutrient-Fortified Condensed Milk,
2026
School of Biological Science and Food Engineering , Chuzhou University , Chuzhou , Anhui 239000 , China
Sugar Substitute Formula Optimization And Quality Analysis Of Low-Sugar Nutrient-Fortified Condensed Milk, Wang Xuelian, Dong Yining, Dong Hui, Guo Mingfei, Xu Sheng, Zhou Di
Food and Machinery
[Objective] To address health risks associated with the high sugar and calorie content in traditional condensed milk, and to reduce sugar content and fortify nutrients of traditional condensed milk by replacing sugar with low -sweetness prebiotics as the primary component, compounded with sugar alcohols and high -intensity sweeteners. [Methods] Low -sweetness prebiotics (galacto -oligosaccharides and fructo -oligosaccharides ) are used as the main ingredients in sugar substitutes, compounded with sugar alcohols (erythritol and maltitol ) and high -intensity sweeteners (stevioside and mogrosides ). Then, the optimal substitute ratio is optimized through fuzzy mathematics sensory evaluation combined with D -optimal mixture …
Effect Of Gluten Protein Fractions On Oil Uptake Of Fried Mahua,
2026
School of Biotechnology and Food Science , Tianjin University of Commerce , Tianjin 300134 , China
Effect Of Gluten Protein Fractions On Oil Uptake Of Fried Mahua, Wei Yaxuan, Lian Xijun, Yang Wen, Min Jiankang, Lai Yanxin, Liu Tianmu, Zhang Rui
Food and Machinery
[Objective] To reduce the oil content in fried Mahua. [Methods] Four gluten protein fractions, including ω-gliadin, αβγ-gliadin, alkali -soluble glutenin, and urea -soluble glutenin, are incorporated into the dough. The effects of protein addition amounts, mixing temperatures, frying temperatures and frying time on oil uptake are systematically investigated. Furthermore, the underlying mechanisms by which these protein fractions reduce oil content are explored using Fourier transform infrared spectroscopy (FT-IR), 13C solid -state nuclear magnetic resonance (13C solid -state NMR ), X-ray diffraction (XRD ), and differential scanning calorimetry (DSC ). [Results] The addition of individual protein fractions significantly reduces the oil …
Optimization Of Glycosylation Modification And Functional Properties Of Soybean Lipophilic Proteins,
2026
Department of Food Engineering , Shangqiu Polytechnic , Shangqiu , Henan 476000 , China
Optimization Of Glycosylation Modification And Functional Properties Of Soybean Lipophilic Proteins, Zhou Xianghui, Liu Chang, Meng Gaoge, Yuan Guangyao, Zhang Qiuhui, Zhang Yongsheng
Food and Machinery
[Objective] To improve the emulsifying stability of soybean lipophilic proteins and broaden their application in the field of functional foods. [Methods] Based on the glycosylation reaction, the processing conditions for glucose -mediated glycosylation modification were optimized using grafting degree and emulsifying stability as evaluation indices. Meanwhile, the structure and functional properties of the glycosylated proteins were characterized by SDS -PAGE, particle size analysis, Fourier transform infrared spectroscopy (FTIR ), foaming stability, surface hydrophobicity, and oil -holding capacity. [Results] The optimal glycosylation conditions were a protein -to-glucose mass ratio (mprotein∶mglucose ) of 1∶1, a treatment time of 2 h, a temperature …
Effects Of Morchella Esculenta Powder On The Physicochemical Properties And Oxidative Stability Of Nanjing Sausages,
2026
School of Food Science , Nanjing Xiaozhuang University , Nanjing , Jiangsu 211171 , China;Nanjing Engineering Research Center , Nanjing , Jiangsu 211171 , China
Effects Of Morchella Esculenta Powder On The Physicochemical Properties And Oxidative Stability Of Nanjing Sausages, Fu Qingquan, Shi Kuichun, Song Shangxin, Yu Xiaobo
Food and Machinery
[Objective] To investigate the effects of different addition amounts of Morchella esculenta powder on the physicochemical properties and oxidative stability of Nanjing sausages. [Methods] Different amounts of M.esculenta powder are added to sausages. The pH values, nutritional components, free amino acids content, free fatty acids content, volatile compound content, color, textural characteristics, sensory scores, 2-thiobarbituric acid value, carbonyl group value, and free thiol group value are measured and analyzed. [Results] Compared with the control group, the addition of M.esculenta powder increases the protein content, free amino acid content, unsaturated fatty acid content, alcohol content, ester content, b* value, and overall …
Effects Of Cutting Methods And Drying Temperatures On Hot-Air Drying Kinetics And Quality Of Morchella Esculenta,
2026
College of Exercise and Health , Guangxi College of Sports Education , Nanning , Guangxi 530012 , China
Effects Of Cutting Methods And Drying Temperatures On Hot-Air Drying Kinetics And Quality Of Morchella Esculenta, Lin Fang, Wu Zhaolong, Wu Ying, Ma Lanyu, Liu Zhonglin
Food and Machinery
[Objective] To enhance the added value of Morchella esculenta and optimize its hot -air drying process. [Methods] The effects of cutting methods (whole mushroom, 1/2 cut, and 1/4 cut) and drying temperatures (50,60, and 70 ℃) on drying characteristics, nutritional quality (rehydration ratio, protein content, and total phenolic content ), and antioxidant activity were systematically investigated, and a drying kinetic model was established. [Results] The hot -air drying process of M.esculenta could be divided into two stages:an accelerating drying stage and a falling -rate drying stage. The Page model accurately described the moisture variation during drying (R2=0.980). With increasing cutting …
Research Progress And Prospects Of 5g Technology In The Food Supply Chain,
2026
Food Laboratory of Zhongyuan , Luohe , Henan 462044 , China
Research Progress And Prospects Of 5g Technology In The Food Supply Chain, Xie Zifan, Wang Lijuan, Liu Siyuan, Liu Bo, Liu Zhexu, Dong Tieyou
Food and Machinery
As a new generation of mobile communication technology, 5G demonstrates significant potential in the digitalization and intelligent transformation of the food supply chain, owing to its advantages of high data rates, low latency, and massive connectivity. This paper reviews the research progress and application exploration of 5G in the food supply chain in China and abroad, with a focus on typical cases and technical pathways in raw material production, food processing, storage and cold -chain logistics, and quality traceability. Overall, 5G has become an important support for promoting the development of the food supply chain. However, related research and practices …
Optimization Of Fermentation Process And Analysis Of Flavor Compounds In Pitaya-Black Tea Wine,
2026
Brewing Science and Technology Key Laboratory of Sichuan Province , Sichuan University of Science & Engineering , Yibin , Sichuan 644000 , China
Optimization Of Fermentation Process And Analysis Of Flavor Compounds In Pitaya-Black Tea Wine, Wei Chunhui, Li Xiaoyi, Yang Yikun, Sang Shixin, Zeng Shiyan
Food and Machinery
[Objective] To develop a composite fermented wine integrating the flavors of pitaya and black tea, optimize the fermentation process, and analyze its volatile flavor compounds. [Methods] The mixture of red -fleshed pitaya juice and black tea infusion is inoculated with yeast for fermentation. Single -factor and orthogonal experiments are employed to optimize the fermentation parameters, and the volatile flavor components are analyzed by headspace solid -phase microextraction coupled with gas chromatography -mass spectrometry (HS-SPME -GC-MS). [Results] The optimal fermentation conditions are determined as follows:a volume ratio of pitaya juice to black tea infusion of 1∶5, an initial sugar degree of …
Effects Of Microwave Irradiation On Major Flavor Compounds In Maotai-Flavor Baijiu With Original Bottled Packaging,
2026
National Key Laboratory of Non-Food Biomass Energy Technology , Guangxi Academy of Sciences , Nanning , Guangxi 530007 , China;Guangxi Key Laboratory of Microwave Advanced Manufacturing Technology , Nanning , Guangxi 530007 , China;Institute of Grand Health , Guangxi Academy of Sciences , Nanning , Guangxi 530007 , China
Effects Of Microwave Irradiation On Major Flavor Compounds In Maotai-Flavor Baijiu With Original Bottled Packaging, Huang Jimin, Qin Haibo, Wu Zhaolong, Zhao Guohui, Liang Jinzhi, Li Bingzheng, Huang Zhimin
Food and Machinery
[Objective] To enhance the quality and market value of original bottled Maotai -flavored Baijiu, this study investigates the effects of microwave irradiation on major flavor compounds during the aging process and optimizes the microwave -assisted aging process. [Methods] Maotai -flavored Baijiu samples were subjected to microwave irradiation, and the effects of irradiation time, irradiation temperature, and power density on the contents of key flavor compounds, including ethyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate, acetic acid, and acetaldehyde, were examined in samples stored for 28 days after treatment. [Results] With increasing irradiation time, ester contents first increased and then fluctuated …
Aesthetic Restraint And Blank Space : Design Translation Of Yuezhou Kiln Patterns In Yellow Tea Packaging,
2026
Hunan Institute of Science and Technology , Yueyang , Hunan 414000 , China
Aesthetic Restraint And Blank Space : Design Translation Of Yuezhou Kiln Patterns In Yellow Tea Packaging, Zhou Wenyu, Wan Changlin
Food and Machinery
To explore a new path for traditional ceramic culture to empower local food packaging, this paper takes Yueyang yellow tea as the target carrier and investigates the application strategy of Yuezhou Kiln patterns in modern packaging design. The article analyzes the aesthetic characteristics of aesthetic restraint and blank space in the decorative crafts of Yuezhou Kiln, along with their deep compatibility with contemporary minimalist design philosophy, and proposes design principles such as cultural continuity, functional priority, and freehand-style translation. By deconstructing and reorganizing kiln patterns and reconfiguring colors and materials, this study constructs a packaging visual system with regional distinctiveness, …
Correlation Between Thermal Characteristics And Fat Concomitants And Flavor Quality In The Refining Process Of Camellia Oleifera Seed Oil,
2026
Department of Food Science and Biotechnology , Tianjin Agriculture University , Tianjin 300384 , China
Correlation Between Thermal Characteristics And Fat Concomitants And Flavor Quality In The Refining Process Of Camellia Oleifera Seed Oil, Liu Zhaofan, Liu Jiabao, Li Hang, Huang Zonghai, He Xinyi, Li Yun
Food and Machinery
[Objective] To investigate the correlation between thermal characteristics, fat concomitants, and flavor quality during the refining process of Camellia oleifera seed oil, and to provide a theoretical basis for precise regulation of the refining process. [Methods] Oil samples were collected during the refining process (crude oil, alkali refining, decolorization, deodorization, and winterization). The dynamic changes in physicochemical indexes, thermal characteristics, fat concomitants, fatty acid composition, and volatile flavor substances were systematically determined, and their correlations were analyzed. [Results] The refining process reduced the acid value of C. oleifera seed oil from 1.79 mg/g to 0.26 mg/g and the peroxide value …
Effects Of Material Form On The Modification Of Rice By Heat-Moisture Treatment,
2026
School of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214122 , China
Effects Of Material Form On The Modification Of Rice By Heat-Moisture Treatment, Wang Haoyan, Feng Wei, Zheng Yubin, Wang Ren, Huo Jian
Food and Machinery
[Objective] To investigate the effects of two material forms (rice flour and whole rice grains) on the modification performance of rice by heat-moisture treatment and physicochemical properties. [Methods] Early indica rice is used as raw material. Rice flour and whole rice grains are subjected to heat-moisture treatment (100 ℃, 2 h) under three moisture levels (21%, 24%, and 27%). Subsequently, the basic chemical composition, surface particle morphology, crystal structure characteristics, and farinograph processing properties of samples from the two groups are characterized. [Results] After heat-moisture treatment, the particle dispersibility of samples in both groups decreases significantly, accompanied by obvious aggregation …
Detection Of Egg Components In Food By Microfluidic Digital Pcr,
2026
Changsha Institute for Food and Drug Control , Changsha , Hunan 410036 , China
Detection Of Egg Components In Food By Microfluidic Digital Pcr, Li Ben, Zhuo Yiming, Qin Jijun, Yang Lixia
Food and Machinery
[Objective] To establish a detection method for egg components in food using microfluidic digital polymerase chain reaction (PCR) technology. [Methods] Specific primers and fluorescent probes are designed based on the mitochondrial gene nicotinamide adenine dinucleotide dehydrogenase subunit 1 (ND1). Then, the reaction system and amplification conditions are optimized, and specificity and sensitivity are evaluated before being applied to actual food detection. [Results] The established method can specifically detect egg components, while no cross-reactivity is observed with other common poultry egg components, such as duck and goose eggs. The optimal annealing temperature is 56 ℃, and the optimal concentrations of primers …
Preparation , Structural Characterization , And In Vitro Hypoglycemic Activities Of Acetylated Elaeagnus Moorcroftii Wall . Polysaccharides,
2026
Pharmacy School of Shihezi University , Shihezi , Xinjiang 832003 , China ;Key Laboratory of Xinjiang Phytomedicine Resource and Utilization , Ministry of Education , Shihezi , Xinjiang 832003 , China
Preparation , Structural Characterization , And In Vitro Hypoglycemic Activities Of Acetylated Elaeagnus Moorcroftii Wall . Polysaccharides, Xue Xue, Tang Hui, Liao Bingwu, Chen Lu, Zhao Wenbin, Wang Xinbing, Sun Yan, Wei Youhong
Food and Machinery
[Objective] To explore the preparation conditions, structural information, and in vitro hypoglycemic activities of acetylated Elaeagnus moorcroftii Wall. polysaccharides of Kashgar (A-EMP-K). [Methods] EMP-K is extracted by the water extraction and alcohol precipitation method, and modified by the acetic anhydride method. Then, A-EMP-K preparation conditions are optimized using Box–Behnken response surface methodology. Furthermore, structural characterization and in vitro hypoglycemic activity assays of A-EMP-K are performed. [Results] The optimal preparation conditions are a reaction time of 3 h, a reaction temperature of 61 ℃, and an acetic anhydride addition volume of 9.3 mL. Under these conditions, A-EMP-K exhibits a degree of …
Effects Of Shaping Methods On Water Extract And Chemical Composition Of Xinyang Maojian,
2026
Tea College of Xinyang Agriculture and Forestry University , Xinyang , Henan 464000 , China ;Henan Provincial Key Laboratory of Comprehensive Development of Tea Resources , Xinyang , Henan 464000 , China ;Dabie Mountain Laboratory , Xinyang , Henan 464000 , China
Effects Of Shaping Methods On Water Extract And Chemical Composition Of Xinyang Maojian, Chen Yi, Zhang Hanxue, Sun Mufang, Guo Guiyi, Yang Jie
Food and Machinery
[Objective] To explore the effects of shaping methods on the quality of Xinyang Maojian. [Methods] Fresh leaves (one bud and one leaf) from the Xinyang group tea cultivar are used as raw materials. Tea samples are prepared with four different processing techniques. Analysis was conducted based on sensory evaluation, water extract content under multiple infusions and after 30 minutes of brewing, and the physical and chemical components of the first infusion of tea. [Results] The content of water extract in the first infusion and after 30 minutes of brewing is in the order of frying > rolling = kneading > carding. The …
Effects Of Frost Mulberry Leaf Powder On Properties Of Dough And Quality Of Bread,
2026
Department of Biological and Food Engineering , Lyuliang University , Lyuliang , Shanxi 033000 , China
Effects Of Frost Mulberry Leaf Powder On Properties Of Dough And Quality Of Bread, Zhang Erfang, Feng Yan, Zhang Yixin
Food and Machinery
[Objective] To explore the effects of frost mulberry leaf powder (FMLP) on the processing characteristics of dough and the quality and storage properties of bread. [Methods] FMLP is blended with wheat flour, and the rheological properties of the dough are analyzed by a rheometer. Bread quality is evaluated in terms of texture, color, specific volume, and sensory attributes. The TOPSIS method is adopted for comprehensive evaluation, and variations in moisture and hardness of bread during storage are compared. [Results] The addition of FMLP increases the G', G", and tanδ of the dough, enhances the hardness and chewiness of the bread, …
Effects And Mechanisms Of Carrageenan-Sodium Caseinate Interactions On Oil-Water Interfacial Properties,
2026
School of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510641 , China
Effects And Mechanisms Of Carrageenan-Sodium Caseinate Interactions On Oil-Water Interfacial Properties, Huang Zequan, Cao Hongfang, He Jian, Wang Caiyun, Zhao Qiangzhong
Food and Machinery
[Objective] To investigate the effects of κ-carrageenan concentration on its interaction with sodium caseinate and the oil-water interfacial properties of the composite system. [Methods] Sodium caseinate composite systems with different κ-carrageenan concentrations were prepared. Protein structure, surface hydrophobicity, endogenous fluorescence, zeta potential, particle size, interfacial adsorption behavior, and interfacial dilatational modulus were determined. [Results] After the addition of κ-carrageenan, the secondary structure of sodium caseinate changed markedly, and the proportion of ordered structures showed a trend of initially increasing and then decreasing. Surface hydrophobicity and endogenous fluorescence intensity exhibited a similar trend. When the addition level of κ-carrageenan was 0.15‰, …
5-Formyl- 3-Methylene- 3,6-Dihydropyridines Formed In Foods Activate Rage-Dependent Signaling Cascades In Raw 264.7 Cells,
2026
Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products , Jinan University , Guangzhou , Guangdong 510632 , China
5-Formyl- 3-Methylene- 3,6-Dihydropyridines Formed In Foods Activate Rage-Dependent Signaling Cascades In Raw 264.7 Cells, Wu Jiaqi, Ou Shiyi, Guo Hongyang, Huang Caihuan, Ou Juanying, Zheng Jie
Food and Machinery
[Objective] 5-Formyl -3-methylene -3,6-dihydropyridine (FMDP) is a novel compound derived from the reaction of amino acids with formaldehyde (FA) and acrolein (ACR), and its content in biscuits has been reported to be more than 40 times higher than that of free acrolein and formaldehyde. Given the structural similarity to FDP -lysine, an advanced glycation end product (AGE) derived from acrolein, this study aims to evaluate the potential safety risk of FMDPs by assessing their ability to stimulate the receptor for advanced glycation end products (RAGE). [Methods] Three FMDP compounds, each possessing a 5-formyl -3-methylene -3,6-dihydropyridine core structure, are synthesized by …
Study On Preparation And Emulsification Properties Of Distillers Dried Grains With Solubles Arabinoxylan Hydrolysate/Soy Protein Isolate Complex,
2026
Tianjin University of Science & Technology , Tianjin 300457 , China
Study On Preparation And Emulsification Properties Of Distillers Dried Grains With Solubles Arabinoxylan Hydrolysate/Soy Protein Isolate Complex, Yu Shuo, Guo Qingbin, Zhao Shudi, Li Zhenjing, Jia Xing, Kang Ji
Food and Machinery
[Objective] To expand the application fields of distillers dried grains with solubles and improve its market value. [Methods] Arabinoxylan (AX) was extracted from distillers dried grains with solubles and modified to prepare AX with different molecular structures. AX was then reacted with soy protein isolate (SPI) via the Maillard reaction to prepare the AX-SPI covalent complex. The structure of the complex was characterized using circular dichroism spectroscopy, Fourier transform infrared spectroscopy, particle size, and zeta potential, and its emulsifying properties were studied. [Results] The AX-SPI covalent complex is formed by SPI and AX via the Maillard reaction, and differences in …
Effect Of Sodium Butyrate On Biofilm Formation And Virulence Of Salmonella Typhimurium,
2026
The Second Clinical Medical College of North Sichuan Medical College , Nanchong , Sichuan 637000 , China
Effect Of Sodium Butyrate On Biofilm Formation And Virulence Of Salmonella Typhimurium, Yao Meng, Li Zhiheng, Wang Yan, Pan Wanlong, Liu Peng
Food and Machinery
[Objective] To investigate the regulatory effects of sodium butyrate on biofilm formation by Salmonella typhimurium and clarify its effects on the expression of virulence-related genes and pathogenicity under in vivo conditions. [Methods] S. typhimurium was treated with 4 mg/mL and 8 mg/mL sodium butyrate, and the effects of sodium butyrate on biofilm formation, motility, metabolic activity, and quorum sensing of the strain were detected. The expression changes of virulence genes (hilA, invF, and sipA) in sodium butyrate-treated strains were analyzed by quantitative real-time PCR. A C57BL/6 mouse infection model was established using S. typhimurium pretreated with 8 mg/mL sodium butyrate, …
Simultaneous Determination Of Eight Sweeteners In Glycyrrhizin By Ultrahigh Performance Liquid Chromatograph-Tandem Mass Spectrometry,
2026
Technology Center , China Tobacco Yunnan Industrial Co ., Ltd., Kunming , Yunnan 650106 , China
Simultaneous Determination Of Eight Sweeteners In Glycyrrhizin By Ultrahigh Performance Liquid Chromatograph-Tandem Mass Spectrometry, He Liang, Zhu Lingchao, Hu Ruilin, Zhang Tao, Song Chunman
Food and Machinery
[Objective] To establish a method based on ultrahigh performance liquid chromatography-tandem mass spectrometry for rapid determination of eight sweeteners in glycyrrhizin. [Methods] The sample is ultrasonically extracted with 20 mL pure water for 30 min, passed through a 0.22 μm microporous filter membrane, separated through the Waters HSS T3 column, subjected to gradient elution with 0.2% (V/V) ammonia solution-methanol, and detected under the negative mode of electrospray ionization. [Results] The eight sweeteners showed a good linear relationship between peak area and concentration within the range of 0.1–20.0 μg/mL, with correlation coefficients greater than 0.99. The limits of quantification are within …
