Preparation Of Microcapsules Encapsulating Orange Essential Oil By Complex Coacervation,
2016
Longping Branch Graduate School, Central South University, Changsha, Hunan 410125, China
Preparation Of Microcapsules Encapsulating Orange Essential Oil By Complex Coacervation, Chen Linhao, Shan Yang, Li Gaoyang, Fu Fuhua
Food and Machinery
Taking gum Arabic and gelatin as wall material, orange essence as core materials, the globular multi-core orange microcapsules was prepared by adopting compound condensation. Several probolems were studied, including wall material ratio , the core wall ratio, pH, types of curing agent, adding quantity on production rate , efficiency of microcapsules microcapsule, and the influence of microcapsule loading capacity. By the response surface test, the results showed that the ratio of gelatin and Arabic gum was 1.1∶1.0 (m∶m), core wall ratio was 2.2∶1（m∶m）, pH 3.6, curing agent content was 0.16%, the microcapsules of highest loads effectively was 73.16%.
Research Progresses On Ssr Molecular Markers In Foxtail Millet,
2016
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Research Progresses On Ssr Molecular Markers In Foxtail Millet, Shen Yan, Wang Ying, Sun Daqing, Zhang Dongjie
Food and Machinery
Foxtail millet was one of the important positions in grain crops. With the completion of its whole genome sequencing, it had greatly promoted the development of molecular markers of foxtail millet. As the second generation, with a simple operation, good reproducibility and reliable results and other advantages, SSR markers technology had been widely adopted in crop genetic diversity, construction of genetic linkage map, analysis of quantity shape, species identification and other research. The application in genetic diversity and other research of SSR markers in foxtail millet were reviewed, and it was expected to provide information and reference for the development …
Progress On Application Research Of Fresh Ice For Aquatic Products Preservation,
2016
College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China
Progress On Application Research Of Fresh Ice For Aquatic Products Preservation, Wang Qian, Sun Xiaohong, Lan Weiqing, Zhang Wanjun, Xie Jing
Food and Machinery
Aquatic products are good resources of protein, inorganic salt and vitamin, which are tend to be deteriorated easily and affect the circulation of aquatic products. Fresh ice is one of the fresh-keeping methods with ice, such as ozone, electrolyzed water, bio-preservatives and electronic beam etc, so as to achieve the best effect of preservation. The application progress in fresh-keeping effects of aquatic products with traditional ice, ozone ice, slurry ice, electrolyzed water ice and bio-preservative ice were reviewed in this paper. The application of electronic beam and composite bio-preservative with ice were also introduced at the same time. The main …
Progress On Migration Of Uv Absorbers In Pet Packaging Materials,
2016
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Progress On Migration Of Uv Absorbers In Pet Packaging Materials, Zou Ping, Li Juan, Li Zhonghai
Food and Machinery
PET packaging materials was widely used in food packaging, a certain amount of the UV absorber were added in it for improving its Anti-light oxidation. As the same time, the long-term storage may lead to the migration of UV absorber. Therefore, the types and the migration principle of UV absorbers in PET packaging materials, the domestic and foreign related transfer were summarized.
Advances On Methods To Control Fungal Diseases Of Alternaria Spp In Postharvest,
2016
College of Food Sience and Pharmacy, Xinjiang Agricultual University, Urumqi, Xinjiang 830052, China
Advances On Methods To Control Fungal Diseases Of Alternaria Spp In Postharvest, Huang Wei, Feng Zuoshan, Bai Yujia, Zhang Peiling, Zheng Feng
Food and Machinery
Alternaria Spp is a fungi, which can cause a variety of postharvest fruit to disease and the serious loss in every year, so prevention and control of postharvest fruit diseases by Alternaria is particularly important and urgent for now. This article will especially introduce research on method against postharvest fruits Alternaria fungi disease including control at preharvest and post harvest of physical, chemical and biological methods, as well as their mutual combination in domestic and aboard. Then put forward that the combination of new and effective way should be taken to improve the control effect in the future, to enhance …
Study On Screening Of High Lipase-Producing Strain And Conditions For Enzyme Production,
2016
Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China
Study On Screening Of High Lipase-Producing Strain And Conditions For Enzyme Production, Zhao Xingxiu, Zhao Changqing, He Yiguo, Zou Wei, Zhang Jing
Food and Machinery
16 samples were obtained from 8 sample points such as the soil of oil mill, restaurant, lampblack absorber. 9 strains were gotten by primary screening with bromocresol purple plate and secondary screening with shaking flask fermentation, and a strain, which producing lipase with 12.9 U/mL was determined original strain. By single factor and orthogonal experiment the optimum condition for high lipase-producing of the strain A7 was obtained, which was soybean oil 5 g/L, peptone 20 g/L, MgSO4·7H2O 0.4 g/L, pH 6.0, culture temperature 30 ℃, rotation speed 200 r/min. The enzyme activity of strain A7 was 19.8 U/mL under the …
Extraction Of Artemisia Argyi Volatile Oil With Microwave-Assisted Enzyme Method,
2016
Comprehensive Utilization Key Lab of Chinese Herbal Medicine of Yueyang Dongting Lake Area, Yueyang Vocational & Technical College, Yueyang, Hunan 414000, China
Extraction Of Artemisia Argyi Volatile Oil With Microwave-Assisted Enzyme Method, Yi Xuejing, Liu Gang, Gong Zhengwu
Food and Machinery
Microwave-assisted enzyme method was adopted to improve the extraction ratio of Artemisia argyi volatile oil, the effects of enzyme extraction time, temperature, and microwave power on the extraction ratio had discussed. The extraction process was optimized with orthogonal experiment, and the ingredient of Artemisia argyi volatile oil had analyzed. The results showed that the microwave-assisted process had the benefit to get a higher extraction ratio as 60 min enzyme extraction time, 45 ℃ enzyme extraction temperature, 10 min microwave processing time, 250 W microwave power, 0.9% cellulase dosage and pH 4.0 buffer solution. The average extraction ratio was 3.61% which …
Accumulation And Migration Regularity Of Heavy Metals In Plankton And Aristichthys Nobilis,
2016
School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Accumulation And Migration Regularity Of Heavy Metals In Plankton And Aristichthys Nobilis, Lu Weiya, Li Jie, Xue Minmin, Yang Mengxin, Liu Jiayu
Food and Machinery
Development of mineral resources along Xiang River has brought serious pollution of heavy metals. What’s more, heavy metals migrate from environment into organism which bring a consequence of security threat. Studied the pollution situation and migration regularity of 7 kinds of heavy metals in water,sediment,plankton and aristichthys nobilis. The results showed that: The concentration of heavy metals in water were below the first class standard limit value of the national surface water environment quality; The pollution degree of heavy metals in sediments were found with the order: Cd>Zn>Pb>Cu>Cr>As>Hg, and the comprehensive pollution grading had …
Establishment Of Model On Growth/No Growth Boundary Of Staphylococcus Aureus Based For Three Factors,
2016
East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China;College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Establishment Of Model On Growth/No Growth Boundary Of Staphylococcus Aureus Based For Three Factors, Zhao Xueguang, Li Xueying, Yang Xianshi
Food and Machinery
Establishes growth/no growth model of Staphylococcus aureus in the factors of temperature, pH and salt concentration, by R, a software for statistical analysis. The P value was obtained by the model for model parameter values were below 0.01, so reached highly significant. When the temperature at 10 ℃ to 25 ℃, the pH at 4.5 to 5.5, the Sodium chloride salt concentration from 0.5% to 14.5%, each single factor’s effect on Staphylococcus aureus’ growth/no growth was significant, and three factors affected collaborative in other selected range of values.
Effects Of Transport Vibration On Storage Quality Of Hami Melon,
2016
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Effects Of Transport Vibration On Storage Quality Of Hami Melon, Zeng Yuanyuan, Wang Xichang, Zhou Ran, Song Zhewen, Xie Jing, Zhou Yan
Food and Machinery
In order to study the effect of transport vibration on storage quality of Hami melons (Cucumis melo var. saccharinus), transport vibration of semi-trailer was simulated. The melons treated by transport vibration was compared with the untreated melons while melons were stored 28 d at room temperature (23 °C). The result showed that: when stored at 28 d, respiration rate of vibration-treated melons was higher than untreated, it was indicated that the transport vibration will accelerate respiration rate and after-ripening, accelerate aging, and the rate of decrease in hardness, speed up the generation of MDA and membrane lipid oxidation, thereby the …
Effects Of Whole Wheat Flour On Qualities Of Shi Mei Pan Xiang Bing (Smpxb) Dough And Product,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Whole Wheat Flour On Qualities Of Shi Mei Pan Xiang Bing (Smpxb) Dough And Product, Yu Yafang, Wang Li, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The effects of whole wheat flour (WWF) on the qualities of Shi Mei Pan Xiang Bing (SMPXB) dough and product were investigated in this research. Briefly, the refined wheat flour in the SMPXB recipe was substituted by WWF at different level, and their properties had been measured. The optimal formula for producing WWF SMPXB was obtained by sensory evaluation. The results showed when the refined wheat flour were whole substituted by the WWF, water absorption (WA) increased by 9.5%, the development time (DDT) and farinograph quality number (FQN) raised by 3.9 and 4.5 times, respectively. Compared with the control, the …
Application Of Detection In Food Adulteration By Using Rapid Optical Analysis Technology,
2016
College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Xinjiang 832003, China
Application Of Detection In Food Adulteration By Using Rapid Optical Analysis Technology, Wang Long, Zhu Rongguang, Dua Nhongwei, Xu Weidong
Food and Machinery
The rapid optical analysis technology, which is a fast and nondestructive testing technology, has been widely used. This essay summarizes the application of Near infrared spectroscopy, Raman spectroscopy and Hyperspectral imagimg techniques in detecting adulterated food, including, but not limited to, dairy products, edible oil and meat. This review also proposes the existing technical problems in the present stage of optical fast analysis methods and looks forward into the future of the technology.
Research Progress On Determination Of Total Polyphenols In Grape And Wine,
2016
School of Agriculture, Ningxia Univercity, Yinchuan, Ningxia 750021, China
Research Progress On Determination Of Total Polyphenols In Grape And Wine, Niu Xue, Zhang Junxiang, Xu Guoqian
Food and Machinery
Phenols are the main components of wine and important, and are the major function substance on health care. Thus, accurate determination of total content of phenolic compounds in wines has important effect on health care and wine quality judgment. The paper summarizes potassium permanganate method, Folin-Ciocalteu, Prussian Blue assay, vanillin-hydrochloric acid (sulfuric acid), high performance liquid chromatography, and protein precipitation assays, and compares and analyze advantages and disadvantages of above methods to provide a reference for the research of ways in screening and optimizing detection of total phenols contents of wines.
Infrared Heating Technology And Its Application In Food Sterilization,
2016
Sichuan Institute of Information Technology, Guangyuan, Sichuang 628000, China
Infrared Heating Technology And Its Application In Food Sterilization, Wen Jiaxiong
Food and Machinery
Infrared heating technology has been widely used in the food industry, which has a very important significance for food sterilization, improve quality and improve the health of food. Meanwhile introduces the working principle of infrared heating technology, the characteristic as well as the influence on the main components of food, and summarizes the application of infrared heating technology in food industry, with examples, of infrared heating technology in food sterilization and other areas of application and research progress of the analysis.
Automatic Food Expiration Notification System,
2016
Purdue University
Automatic Food Expiration Notification System, Nikolas-Viktor P. Doukas, Ozan Celebi, Lindsey E. Colgrove, Michael D. Werner, Tre Commings, Christopher M. Zatek, Daniel E. Odihi
Engagement & Service-Learning Summit
No abstract provided.
Breadtalk: Managing An Expanding Brand Portfolio,
2016
Singapore Management University
Breadtalk: Managing An Expanding Brand Portfolio, Singapore Management University
Perspectives@SMU
The Singapore-based company has expanded into foodcourts and restaurants in 17 countries. How can it manage its burgeoning portfolio of brands?
State, Problems And Ways Of China's Tourism Food Safety Supervision Mechanism,
2016
Institute of Public Administration of Central South University, Changsha, Hunan 410083, China; Business Institute of Hunan First Normal University, Changsha, Hunan 410205, China
State, Problems And Ways Of China's Tourism Food Safety Supervision Mechanism, Tan Ye
Food and Machinery
The development of China’s tourism food safety supervision mechanism nowadays presented some new characteristics: the supervision system gradually being perfect, co-operating with tourism and tourism product development and being more open. By analyzing related policy and cases, tourism food safety supervision mechanism also comes up some problems: unclear function, un-perfect legislation, poor safety education, industry self-regulation and social supervision. As a consequence, suggest constructing a comprehensive supervision system, improving laws and regulations construction and strengthening safety education to regulate their relationship, behaviors of food management, improve the level of supervision, deepen the strategy ‘rule of law’, promote steady development of …
Advances Of Isolation And Purification Methods In Cereal Protein,
2016
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Advances Of Isolation And Purification Methods In Cereal Protein, Tang Wenjuan, Zhao Hongqing, Xu Zhou, Wen Li, Cheng Yunhui
Food and Machinery
Cereal protein has been extremely difficult to purify and characterize owing to their heterogeneity, poor solubility and tendency to polymerize. In order to have a full understanding of structure and function in cereal protein, to realize the separation and purification of grain protein, the composition and characteristics of cereal proteins were introduced briefly, introduced the research progress comprehensive recitation on principle and model of the grain protein purification domestic and overseas in recent years. The future research prospects of cereal proteins were put forward as well.
Research Progress Of Electrical Properties In Detection Of Food Materials Based On Parallel-Plate Measurements,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Research Progress Of Electrical Properties In Detection Of Food Materials Based On Parallel-Plate Measurements, Yang Na, Jin Yamei, Wu Haixiong, Ma Qian, Jin Zhengyu, Xu Xueming
Food and Machinery
The parallel-plate electrode technique is widely used to evaluate physico-chemical properties of agricultural products because of its high precision, convenience and non-destructiveness. Electrical parameters, such as impedance Z, equivalent capacitance C, admittance Y, quality factors Q, phase angle θ and dielectric constant ε that are detected by this parallel-plate electrode technique can be used to evaluate a food material’s physico-chemical properties, physiological status and quality. Various factors can affect these electrical parameters. Some examples include the environmental factors of temperature and pressure; the measuring conditions of voltage and frequency; and the internal factors of water content, salt content, ripeness, freshness …
Research Progress On Extraction Technology Of Camellia Oil,
2016
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Pharmaceutical and Life Sciences, Jiujiang University, Jiujiang, Jiangxi 332000, China
Research Progress On Extraction Technology Of Camellia Oil, Yang Jianyuan, Chen Fang, Song Liwen, Hu Rong, Deng Zeyuan
Food and Machinery
Camellia oil is one of the four major woody vegetable oils in the world, which play important roles in prevent cardiovascular disease, anti-tumor, antibiosis, anti-inflammatory, hepatoprotection, antioxidant and immunomodulatory. With the rapid development of Camellia oleifera Abel plantation, an efficient camellia oil processing technology must be further improving. The latest research and application of extraction technology of camellia oil by press, solvent extraction, supercritical fluid extraction, aqueous extraction, aqueous enzymatic extraction, and their advantage and disadvantage was introduced in this article, which provided a reference for research a promising extraction technology of camellia oil due to nutrition, safety and economy.
