Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr,
2016
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha， Hunan410004, China
Study On Vitro-Antioxidant Activities Of Extracts Of Gynura Procumbens(Lour.) Merr, Meng Xing, Li Anping, Yu Jiangfan, Huang Dunyuan
Food and Machinery
The effects was studied on the biologically active substances content and antioxidant activity of G. procumbens extracts, which was from different parts of Gynura procumbens(Lour.) Merr, by different drying methods, and with different kinds of solvents. The results showed that: G. procumbens roots compared to its stems and leaves had higher content of phenolic and flavonoids and the antioxidant activity was also stronger, and the ferric reducing ability and ABTS+·scavenging capacity and DPPH·scavenging capacity were 21.25±0.31, 35.27±0.26, 56.20±0.22 TEAC（trolox equivalent antioxidant capacity）value (μg Trolox/mL), respectively. Drying methods had significant effect on the content of the biologically active substance …
Optimization Of Process Extraction Of Polyphenols From Gastrodia Elata Bi And Its Antioxidant Activity,
2016
Shaanxi Sci-tech University Shaanxi Key Laboratory of Resource Biology, Hanzhong, Shaanxi 723000, China; Shaanxi Sci-tech University of Biological Science and Engineering, Hanzhong, Shaanxi 723000, China; National Engineering Research Center for Preservat
Optimization Of Process Extraction Of Polyphenols From Gastrodia Elata Bi And Its Antioxidant Activity, Sun Haiyan
Food and Machinery
The fresh Gastrodia elata was used to extract total phenolic content which help to explore an ultrasonic assisted extraction technology.. The total phenol from the G. elata under different drying conditions was extracted by the optimized technology. The total phenolic content and antioxidant capacity were detected, and then the correlation between them was analyzed. The results showed that extraction temperature was the main factor that influenced the extraction efficiency of total phenol. The optimal process condition was.extracting the total phenol for 35 min at 50℃, using a solid-liquid ratio is 1∶10（g/mL）with extraction power 80 W, and consenquently 5.62 mg/g of …
Research On Antioxidative Activities Of Different Polar Polyphenols From Pear,
2016
Suzhou University, Suzhou, Anhui 234000, China
Research On Antioxidative Activities Of Different Polar Polyphenols From Pear, Zhang Dongjing, Gao Guizhen, Zhang Xingtao
Food and Machinery
Polar polyphenols were extracted from pear using different polar solvents in this study. The antioxidant properties of different polar polyphenols were evaluated by comparing the antioxidant value. The results showed that the peroxide value was 9.43 mmol/kg, and the inhibition rate was 41.86%, added soybean oil with the water layers polyphenols at the fifteenth day. Moreover, the values were 10.19 mmol/kg, and 37.17%, respectively, while adding peroxide value soybean oil with n-butanol layers pear polyphenol. When ethyl acetate layer pear polyphenol was added, the values were changed to be 11.03 mmol/kg and 34.99% respectively. Significant differences of the antioxidant properties …
Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates,
2016
College of Liquor and Food, Guizhou University, Guiyang, Guizhou 550025, China
Optimization Of Protease Enzymatic Hydrolysis Of Sheep Lung And Studies On Antioxidant Activities Of Its Hydrolysates, Yang Xuhui, Wen Fei, Wang Xianqian, Qi Qi, Su Wei, Tuo Ni
Food and Machinery
By using the hydrolysis degree as the evaluation, the sheep lung enzymatic process was optimized to investigate the antioxidate activities of the enzymolysis products, hydrolyzed by neutral protease. On the basis of single factor studies, the response surface analysis (RSM) assay was then used to obtain the best enzymatic proscess. Our results showed that the optimal condition was as follows. The enzyme amount was 1 700.0 U/g, with solid-liquid ratio 2∶1(mL/g) , enzymatically hydrolyzed for 4 h at 50 ℃. Under this optimal conditions, 3 times of the replication experiments turned out that the error of the actual degree of …
Effects Of Countercurrent Desalination Process To The Pickled Mustard Tubers And Saline Solution,
2016
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Countercurrent Desalination Process To The Pickled Mustard Tubers And Saline Solution, Zha Odan, Zhang Xiangpeng, Zhang Lei, Zhao Tiantian, Qin Chunqing, Li Chaosheng, Liu Xiong
Food and Machinery
Compared to the traditional desalination process, the effect of three-stage countercurrent gradient desalination on the quality of the pickled mustard tubers was studied. The results showed that the quality of the pickled mustard tubers treated by three-stage countercurrent desalination was better than others. It was found that the total radios of pickled mustard tubers and water was 1∶2(g/mL), 1∶1(g/mL), and 1∶1(g/mL) in the reaction level 3, 2 and 1, respectively, desalting for 3 min, and the level 1 was confirmed to be the best reaction among the three ones. In this case, the content of salt, total acid and total …
Effect Of Different Cigarette Lap Adhesive Glue Quantity On Cigarette Quality,
2016
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Effect Of Different Cigarette Lap Adhesive Glue Quantity On Cigarette Quality, Gu Liang, Gao Haimin, Liu Wenbo, Ding Meizhou, Song Weimin, Xiong Anyan
Food and Machinery
In order to understand the effect of cigarette quality on the different application amount in different grades of cigarette lap adhesive, six gradient sizing of three different cigarette lap adhesive glue quantity have been tested in the same condition. The results showed that：1）the different cigarette lap adhesive glue quantity was influential of the sensory quality of cigarette, when the amount of the sizing agent was more than 1.5 mL per thousand cigarette, the cigarette sensory quality became worse with the increase of the amount of the glue, mainly manifested in the cigarette sensory stimulation increases, the miscellaneous gas and dry …
The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
The Effect Of Soybean Phospholipid By-Product From Ethanol Extraction On Bread Quality, Song Yingying, Xu Wendi, Cao Dong
Food and Machinery
To apply the soybean phospholipid by-product from ethanol extraction to bread, the effect of the by-product on bread quality was studied using the blank and the soybean phospholipid without alcohol extraction as a control, through sensory evaluation and analyses of the specific volume, color, texture and aging during storage period. The results indicated that the by-product had a better effect on the improvement of bread quality. By the optimum adding amount of 0.6%, the specific volume of bread effectively increased and the hardness and chewiness were markedly decreased. This may be due to the proportion change after alcohol extraction, which …
Progress On Application Of Aptamers On Food Safety Detection,
2016
China Rural Technology Development Center, Beijing 100045, China
Progress On Application Of Aptamers On Food Safety Detection, Zhang Hui, Ye Hua, Wu Shijia, Wang Zhouping
Food and Machinery
This review mainly focuses on the progress on the application of aptamers on food safety detection. Firstly, the nature, mechanism and characteristics of aptamers were introduced; Secondly, four types of SELEX technology from the angle of the fixed objects and the composition of library were classified; finally, the application and development of aptamers in food safety detection were reviewed and prospected.
Application Of Numerical Simulation In Process Of Food Freezing,
2016
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Food College of Shanghai Ocean University, Shanghai 201306, China
Application Of Numerical Simulation In Process Of Food Freezing, Wang Jinfeng, Li Wenjun, Xie Jing
Food and Machinery
The freezing process of numerical model, solving differential equations, predicting freezing time and analyzing of air supply velocity, temperature and methods were reviewed. The application of numerical simulation technology in food freezing process was discussed. The numerical simulation methods for different freezing objects were also summarized, which would be useful for the future application of numerical simulation methods in the process of heat transfer of foods.
Study On Drying Process By Hot Air For Okra,
2016
College of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, China
Study On Drying Process By Hot Air For Okra, Zhu Jie, Huang Agen, Yang Zhenquan, Zhu Yinghua, Gan Tian, Wu Bing, Chen Xuehao
Food and Machinery
In order to seek the further processing technology of Okra after large scale planting, the drying process was researched by using the GZ-1 hot air convection drying apparatus. The specific energy consumption factor was presented from the formula of energy consumption, as an evaluation factor of energy consumption. The effects of different drying air temperature, wind speed and the layer number of laying on drying rate were tested. The drying rate, energy consumption, color and the change of polyphenols content were taken as the evaluation indexes. The optimum hot air drying conditions were temperature 80 ℃, double layer laying, wind …
Production Process Of Microbial Surfactants And Its Application In Food Additives,
2016
Department of Food Quality and Safety, Jilin Medical University, Jilin, Jilin 132013, China
Production Process Of Microbial Surfactants And Its Application In Food Additives, Sun Maocheng, Chen Xi, Li Huaiwei, Wang Dan, Fu Xiaoyi, Wang Shuran
Food and Machinery
Microorganisms can synthesize a wide range of surface-active compounds with high ability to reduce surface and interfacial surface tension, generally called microbial surfactants. Major types, sources, screening of producing strain, the use of cheap substrates, optimization of fermentation process, separation and purification on microbial surfactants and its application in food additives were reviewed. Finally, present problems during the research were discussed. This study can provide theoretical basis for the industrial production and application of microbial surfactants in food industry.
Application Of Bayesian Network For Quantitative Microbial Risk Assessment,
2016
College of Information Engineering, Shanghai Maritime University, Shanghai 201306, China
Application Of Bayesian Network For Quantitative Microbial Risk Assessment, Liu Jing, Yang Jiaxin, Guan Xiao
Food and Machinery
In this paper, the basic theory of microbial risk assessment was introduced, and the software modules used to establish predictive microbial models were concluded. The characteristics of Bayesian networks and its application in the food-borne microbial quantitative risk assessment were also summarized. Therefore, its future application in microbial quantitative risk assessment were prospected.
New Determination Methods Of Acrylamide In Food Products,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
New Determination Methods Of Acrylamide In Food Products, Wang Zimeng, Lu Dai, Shi Xingbo, Deng Jiehong
Food and Machinery
Acrylamide (AA) is a kind of neurotoxin and potential carcinogen, formed in heating food treatment, has been aroused extensive attention in all over the word. Accurate determination of AA in complex food system is the first importance to evaluate its harmful effects on human health. In this paper, the disadvantages of traditional determination methods of AA, including liquid chromatography, gas chromotography and their coupling technique, were reviewed. Moreover, the complex of sample pretreatment process, requirement of necessary sample derivatives and professional analyzer, and expensive analytical instruments etc. were focused on. Furthermore, several new determination methods, such as capillary electrophoresis, enzyme-linked …
Research Advances In Health Functions And Food Development Of Colored Potatoes,
2016
Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing 100081, China
Research Advances In Health Functions And Food Development Of Colored Potatoes, Qiu Ju, Liu Peng, Sun Junmao
Food and Machinery
This paper analyzed the health benefit of colored potatoes and reviewed the advances in functional food development of colored potatoes. On the basis, the development of functional food and the utilization of colored potatoes were ahead, in order to provide a reference for their intensive processing.
Research Progress On Almond Cracking Technology And Equipment,
2016
Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China;Xinjiang Research Center of Equipment for Characteristic Wood's Fruit, Urumqi, Xinjiang 830091, China
Research Progress On Almond Cracking Technology And Equipment, Yang Zhongqiang, Yang Liling, Yan Shenkun, Liu Kui, Zhu Zhanjiang, Li Zhongxin
Food and Machinery
This paper introduced a variety of almond cracking technology, and mainly focus on the structure, working principle and characteristics of existing almond cracking mechanical in China and abroad. Analyzed the current technology research and the existing problems of almond cracking mechanical, and proposed the application prospect. This paper provided a reference for almond cracking machine technique and equipment.
The Inhibition Effect On Α-Glucosidase From Fermented Supernatant Of Pumpkin Laozao,
2016
College of Technology and Engineering, Lanzhou Univercity of Technology, Gansu, Lanzhou 730050, China
The Inhibition Effect On Α-Glucosidase From Fermented Supernatant Of Pumpkin Laozao, Xiao Biliang, Yang Zhuanping, Luo Liyuan, Snu Jing
Food and Machinery
Pumpkin with glutinous rice as raw material, lao-zao was made by semi solid fermentation. The inhibition of pumpkin lao-zao and pure rice lao-zao was compared, and the inhibition effect of fermented supernatant of the different concentrations and different fermented time and different adding amount of pumpkin were studied. Then, some physical and chemical indexes were determined. The result showed that pumpkin Lao-zao had significant inhibition effect on α-glucosidase, the inhibition rate of primal was higher than 75 percent, and the active of inhibitor of pumpkin Lao-zao was higher than pure rice Lao-zao. The fermented supernatant of the different concentrations and …
Effects Of Different Modification Methods On Gelation Of Walnut Protein Concentrate,
2016
Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Science, Beijing 100093, China; Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, China; Food Science College, Shenyang Agricultural University, S
Effects Of Different Modification Methods On Gelation Of Walnut Protein Concentrate, Hu Xuejiao, Chen Yonghao, Zhang Chunhong, Hao Yanbin, Qi Jianxun, Dong Ningguang
Food and Machinery
In this study, walnut protein concentrate was modified through physical and chemical Methods respectively. After modification, free sulfhydryl group, disulfide bond content and surface hydrophobic of walnut protein concentrate were determined and the effects of different modification methods on gelation were explored. In order to obtain walnut protein concentrate with stronger gelation potential, the appropriate modification conditions were determined and textural characteristics of protein gel were also analyzed before and after modification. The results showed that the appropriate condition of physical modification(ultrasonic processing) was being treated using ultrasonic power at 840 W for 6 min. The proper condition of chemical …
Effects Of Different Processing Conditions On Antioxidant Activity Of Moringa Oleifera Lam. Peptide,
2016
College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
Effects Of Different Processing Conditions On Antioxidant Activity Of Moringa Oleifera Lam. Peptide, Liu Huayong, Zhao Qiangzhong, Ma Caixia, Lin Lianzhu, Liao Chaolin, Chen Guohui, Gu Jianyin
Food and Machinery
Studied the effect of the antioxidant activity of moringa seeds peptide caused by temperature, pH, metal ion, carbohydrate based on producing antioxidant peptides with aqueous enzymatic method. The experiment showed that if the moringa seeds peptide was heated with 115 ℃ for 20 min, its antioxidant activity could be improved obviously. The moringa seeds peptide’s antioxidant activity was higher in acid environment. Under the acid environment, if the moringa seeds peptide was heated, its antioxidant activity could be improved higher. Under the non- heat treatment, as the rising of the metal ion’s density, the antioxidant activity of moringa seeds peptide …
Design And Optimization Of Solid Fermentation Of Porcine Blood Powder Medium For Clostridium Butyricum,
2016
Ma’an Shan Teacher’s College, Ma’anshan, Anhui 243041, China
Design And Optimization Of Solid Fermentation Of Porcine Blood Powder Medium For Clostridium Butyricum, Qin Dongfang, Liu Aimin, Li Hao
Food and Machinery
For the purpose of joint production of hydrolysis of porcine blood and microbial ecology preparation of Clostridium butyricum, it was studied that the solid medium formulation suitable for the growth and reproduction of C. butyricum was made of porcine blood powder, and the fermentation products would be used in feed. The formulation of the solid medium formulation was designed and optimized by the mean of mixture design. Moreover, the mathematical regression model of three components of solid medium was established, and the various components and the interaction between them were also discussed. Furthermore, the results showed that the optimum formula …
Spectrophotometric Iron (Ⅲ) Determination And Optimizing Of Isomaltooligosaccharide-Iron Complex Using Phenanthroline,
2016
College of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center for Pharmaceutical Process and Quality Control, Chongqing 400715, China
Spectrophotometric Iron (Ⅲ) Determination And Optimizing Of Isomaltooligosaccharide-Iron Complex Using Phenanthroline, Hu Li, Jiang Changzhao, Zhang Jing, Pan Hongchun, Liu Hong
Food and Machinery
In this study，the detection approach was established for spectrophotometric determination of iron (Ⅲ), existing in the form of isomaltooligosaccharide-iron (Ⅲ) complex. The method was optimized by operating experiments considering the factors of the process. Several factors effected on isomaltooligosaccharide-iron (Ⅲ) complex digestion, including the volume fraction of acid, the heating temperature and time, and this approach yielded to accurate results except the kinds of acid. The digestion was positively correlated with the acid volume fraction, heating temperature and time. It was found that over 2 mL phenanthroline solution was demanded and that the complexation could maintain stability within pH 3-8 …
