Quality Analysis And Comparison Of Four Brands Of Silver Cod,
2023
College of Food Science and Technology, Sichuan Tourism University, Chengdu, Sichuan 610100, China
Quality Analysis And Comparison Of Four Brands Of Silver Cod, Feng Chi, Zhang Miao, Hu Jun-Sheng, Jia Hong-Feng
Food and Machinery
Objective: This study aimed to analyze and compare the quality of four brands of silver cod that have high market sales. Methods: The sensory quality, whiteness, texture and volatile flavor substances of four brands of silver cod were detected by sensory analysis, colorimeter, texture analyzer and gas chromatography-mass spectrometry. Results: Among the four brands of silver cod, BS had the highest sensory score, followed by BI and WH, and ILU had the lowest. BS had the best whiteness, followed by BI and WH, while ILU had the worst. ILU had significantly higher hardness and chewiness than the other three brands, …
Effect Of Dry-Aging Processes On The Quality Of Rump Beef From Yanbian Cattle,
2023
Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanbian University, Yanji, Jilin 133002, China; Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanbian University, Yanji, Jilin 133002, China
Effect Of Dry-Aging Processes On The Quality Of Rump Beef From Yanbian Cattle, Sun De-Peng, Peng An-Qi, Tan Jin-Long, Piao Chun-Xiang, Lu Ai-Hui, Mu Bai-De, Li Guan-Hao
Food and Machinery
Objective: This study aimed to improve the tenderness and flavor content of Yanbian cattle beef. Methods: Rump beef of Yanbian cattle were dry-aged by using three different methods, i.e., Method A: RH（65±5）% aging for 10 days, RH（75±5）% aging for 10 days, and then RH （85±5）% aging for 20 days; Method B: RH（75±5）% aging for 20 days and then RH（85±5）% aging for 20 days; Method C: RH（85±5）% aging for 40 days. The quality changes caused by the different aging processes were then analyzed and compared. Results: The cooking loss of the beef processed by all the three methods increased significantly with …
Preparation And Volatile Compounds Analysis Of Camellia Seed Oil With Zanthoxylum Flavor,
2023
Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China
Preparation And Volatile Compounds Analysis Of Camellia Seed Oil With Zanthoxylum Flavor, Li Dong, Zhang Qiong, He Xin-Yi, Li Yun, Zhang Chen-Yun
Food and Machinery
Objective: In order to improve the special smell of Camellia oleifera seed oil, the Zanthoxylum flavor Camellia oleifera seed oil was developed with camellia oleifera seed oil and prickly ash as the raw materials. Methods: The peroxide value, acid value, fatty acid composition and odor change of Zanthoxylum bungeanum flavor seed oil were studied under different processing conditions. Results: When the ratio of material to liquid was 10∶100 (mpepper∶mcamellia oil), the frying temperature was 180 ℃, and the frying time was 5 minutes, the acid value, peroxide value and hydroxy-β-pyrroxin content were …
Research Progress On Extraction, Biological Activities And Product Development Of Polysaccharides From Cicada Flower,
2023
Department of Bioengineering, Lanzhou Vocational Technical College, Lanzhou, Gansu 730070, China
Research Progress On Extraction, Biological Activities And Product Development Of Polysaccharides From Cicada Flower, Jia Guo-Jun, Wang Xiao-Ying, Yun Jian-Min, Dong Jian-Fei
Food and Machinery
Cicada flower is a valuable edible and medicinal mushroom. Polysaccharides are the most important active ingredients of cicada flower. This paper reviewed the extraction, separation and purification technologies of cicada flower polysaccharides in recent years. Also, it analyzed the biological activities of cicada flower polysaccharides, such as antioxidant, anti-tumor, immune regulation, bacteriostasis, hypolipidemic, hypoglycemic, anti-virus and ease pain. Moreover, the development and application of products were summarized and the existing problems and future research directions were also discussed.
Pollution Status And Research Progress On The Detection Technology Of Alternaria Mycotoxins In Foods,
2023
Shanghai Center of Agri-products Quality and Safety, Shanghai 201708, China
Pollution Status And Research Progress On The Detection Technology Of Alternaria Mycotoxins In Foods, Wang Xia, Feng Dong-Sheng, Tong Jin-Rong, Gao Meng-Feng, Zhang Wei-Yi
Food and Machinery
Alternaria mycotoxins are the secondary metabolites of Alternaria species, which have obvious toxicity （mutagenicity, teratogenicity and carcinogenicity, etc） to humans and animals. Alternariol （AOH）, alternariol monomethyl ether （AME）, alternuene （ALT）, tenuazonic acid （TeA） and tenoxin （TEN） are the most studied at present. Alternaria mycotoxins was reported in apples, orange, tomatoes, corns and other agricultural products. Eating these foods contaminated by Alternaria mycotoxins will cause serious harm to human health. In this paper, the pollution status and the detection technology of Alternaria mycotoxins were summarized, and the future research direction of Alternaria mycotoxins was prospected. The purpose was to provide …
Preparation Of Xanthoceras Sorbifolia Bunge Shell Biochar Activated By Phosphoric Acid And Its Adsorption Performance For Methylene Blue,
2023
College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China; Xinjiang Key Laboratory of Agricultural Chemistry and Biomaterials, Urumqi, Xinjiang 830052, China
Preparation Of Xanthoceras Sorbifolia Bunge Shell Biochar Activated By Phosphoric Acid And Its Adsorption Performance For Methylene Blue, Chen Yan-Qin, Wang Xue-Li, Song Shi-Fang, Liu Zun-Qi
Food and Machinery
Objective: The adsorption performance and mechanism of Xanthoceras sorbifolia shell biochar activated by phosphoric acid for methylene blue was investigated in this study. Methods: With phosphoric acid as activator, the Box-Behnken center combination design was used to optimize the preparation conditions of biochar from Xanthoceras sorbifolia shell. The biochar obtained under the optimal preparation conditions was used to adsorb methylene blue in water. Through investigating the adsorption influencing factors, the adsorption characteristics of biochar on methylene blue were determined, and combined with the analysis of kinetic, the adsorption mechanism was discussed. Results: The optimum technological conditions for preparing biochar from …
Extraction And Functional Characteristics And Structural Analysis Of Porcine Liver Salt Soluble Protein,
2023
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Extraction And Functional Characteristics And Structural Analysis Of Porcine Liver Salt Soluble Protein, Wang Hao-Yang, Liu Li-Li, Cheng Wei-Wei, Xu Bao-Cheng, Su Ke-Nan
Food and Machinery
Objective： Optimize the preparation process of salt-soluble porcine liver protein and improve the utilization rate of porcine liver by-products. Methods： Taking the extraction rate as the index, the effects of NaCl concentration, pH, extraction time and solid-liquid ratio on the extraction rate of SSLP were analyzed, and the optimal preparation process was determined by orthogonal rotation optimization test. Taking water soluble liver proteins （WSLP） as the control, the functional characteristics （solubility, foaming, foam stability, emulsification, emulsification stability, etc.） of SSLP were compared and analyzed, and Fourier transform infrared spectroscopy （FT-IR） was used, the structural changes were analyzed by low field …
Effects Of Buckwheat Flour Addition On The Rheological Properties Of Mixed Flour Dough And Quality Of Chinese Leavened Pancakes,
2023
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
Effects Of Buckwheat Flour Addition On The Rheological Properties Of Mixed Flour Dough And Quality Of Chinese Leavened Pancakes, Feng Li-Ping, Wang Feng-Cheng
Food and Machinery
Objective: This study aimed to explore the optimum addition of buckwheat flour in buckwheat Chinese leavened pancakes. Methods: Farinograph, extensograph and viscometer were used to investigated the effects of different buckwheat flour additions on the rheological properties of the mixed flour dough. The hardness, gumminess and chewiness of the Chinese leavened pancake were measured by texture analyzer. The sensory quality of the Chinese leavened pancake was evaluated by the sensory evaluation score. Results: Adding 0~40% buckwheat flour to the flour, the rheological properties of the mixed flour dough became significantly worse with the increase of buckwheat flour content. The water …
Study On Metabolic Changes Of Crucian Carp Induced By Phoxim Based On 1H-Nmr Metabolomics,
2023
Hunan Provincial Institute of Product and Goods Quality Inspection, Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410117, China
Study On Metabolic Changes Of Crucian Carp Induced By Phoxim Based On 1H-Nmr Metabolomics, Li Hong, Li Dan, Li Li-Juan, Wu Ni
Food and Machinery
Objective: Standardize the use of phoxim to ensure the safety of aquatic products. Methods: Taking freshwater crucian carp as the research object, Selecting phoxim, an organic phosphorus pesticide often used in agriculture, as the representative of exogenous environmental pollutants. The changes in normal physiological metabolism of crucian carp exposed to phoxim were studied by using the 1H-NMR metabonomics method combined with PCA, PLS-DA, OPLS-DA and other multivariate statistical methods. Based on this, the toxic effects of phoxim on crucian carp and the toxicological mechanism of phoxim in the crucian carp were deduced. Results: Compared with the control group, the …
Process Optimization And Kinetics Of Arabinose Preparation By Dilute Acid Hydrolysis,
2023
Nanyang Normal University, Nanyang, Henan 473061, China; Research Center of Henan Provincial Agricultural Biomass Resource Engineering and Technology, Nanyang, Henan 473061, China
Process Optimization And Kinetics Of Arabinose Preparation By Dilute Acid Hydrolysis, Tian Long, Tong Fen-Fei
Food and Machinery
Objective: Preferred biomass hydrolysis for preparation of arabinose and its kinetic analysis during the hydrolysis process. Methods: Single factor experiment and response surface methodology were used to optimize the conditions for the preparation of arabinose from gum Arabic by dilute acid hydrolysis, and the kinetics of the hydrolysis process was studied. Results: The optimum hydrolysis conditions were as follows: reaction time 237 min, sulfuric acid concentration 0.16 mol/L, reaction temperature 91 ℃. Three parallel experiments were carried out under these conditions. The average concentration of L-arabinose in the hydrolysate was 35.45 g/L. The kinetic parameters of arabinose formation and …
Application Of Dna Barcoding Technology In The Identification Of Adulterated Ingredients Of Edible Blood Products,
2023
Hangzhou Institute for Food and Drug Control, Hangzhou, Zhejiang 310017, China
Application Of Dna Barcoding Technology In The Identification Of Adulterated Ingredients Of Edible Blood Products, Li Jiong, Wu Qiong, Jiang Hai, Hu Ming-Jie, Xu Xin-Yi
Food and Machinery
Objective: A COI sequence-based full-length DNA barcoding technology was established to identify adulteration of seven animal-derived components （including pigs, cows, sheep, chickens, ducks, geese and rabbits） in edible blood products. Methods: After the blood products were extracted and purified by DNA extraction and PCR amplification, the clone sequencing results were submitted to the DNA barcode local database of the 7 blood products for sequence comparison. The pretreatment method, DNA extraction method and PCR amplification conditions of the blood products were also selected and optimized, and various common blood product adulteration models were established to study the lowest adulteration detection rate …
Construction And Application Of Multi-Dimensional Food Safety Evaluation Index System Model,
2023
Guangxi Institute of Product Quality Inspection, Nanning, Guangxi 530200, China
Construction And Application Of Multi-Dimensional Food Safety Evaluation Index System Model, Miao Lu, Zhu Ke, Cao Yi-Qun, Zhou Mo-Qin, Gao Meng-Zhao, Tuo Xiong-Xin, Deng Ke
Food and Machinery
Objective: It was the method of evaluating regional food safety status through food safety evaluation index model. Methods: In the index model, various factors affecting food safety, such as the size of the city, the types of food, the hazards of the test items, the place of production, etc., were comprehensively considered, and a variety of data sources were used to support the model. Using this model, the results of food safety index could be calculated from multiple angles and different levels, such as region, food category, region and food category. Results: Sampling data of Guangxi food safety assessment in …
Optimal Design Of Transmission Mechanism Of Mechanical Stamping Jiuqu Starter Press,
2023
College of Mechanical & Power Engineering, China Three Gorges University, Yichang, Hubei 443000, China
Optimal Design Of Transmission Mechanism Of Mechanical Stamping Jiuqu Starter Press, Zhang Ming-Song, Zhang Yan-Bin, Cai Zhen-Yu, Chen Zi-Qi, Bian Xin-He
Food and Machinery
Objective: To solve the problem that the thickness and tightness of the rhizopus brick by traditional mechanical stamping JIUQU starter press were different, so as to achieve the effect of manual trampling on the liquor. Methods: Through the analysis of the existing JIUQU starter press machine in the distillery, the transmission mechanism of the mechanical stamping JIUQU starter press machine was optimized, the original crank connecting rod mechanism that controlled the movement of the JIUQU starter die was replaced by the groove cam mechanism, and the cam profile curve was inversely calculated according to the relationship between the JIUQU starter …
Interactive Affordance Design Strategy For Nutrition Labels Of Prepackaged Foods,
2023
Guilin University of Electronic Technology School of Art and Design, Guilin, Guangxi 541004, China
Interactive Affordance Design Strategy For Nutrition Labels Of Prepackaged Foods, Tan Yuan-Yuan, Jiang Peng-Ru
Food and Machinery
Objective: To explore the theoretical relationship between interactive availability thinking in the design of nutrition labels for prepackaged foods； To improve consumer awareness and trust, guide consumers' healthy choice behavior, and construct a design framework for prepackaged food labels based on interactive availability model. Methods: Based on the two-tier result model of interactive availability and the empirical evidence of knowledge, this paper analyzes how the design can help the nutrition labels of prepackaged food to effectively convey information and improve the labels' value and its guidance role. Results: Four interactive design strategies were proposed: enhancing the influence of unconscious interaction …
Changes Of Biogenic Amine Concentrations In Hard Cheese Made From Refrigerated Yak's Milk During Ripening,
2023
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, China; Functional Dairy Product Engineering Laboratory of Gansu Province, Lanzhou, Gansu 730070, China
Changes Of Biogenic Amine Concentrations In Hard Cheese Made From Refrigerated Yak's Milk During Ripening, Song Xue-Mei, Qiu Ting, Liu Yu-Ying, Zyang Yan, Zhang Wei-Bing
Food and Machinery
Objective: The research aimed to reveal the changes of biogenic amines in cheese made from different refrigerated milk during ripening and evaluate its quality safety. Methods: The hard cheese made from yak milk refrigerated for 24, 48 and 72 hours was taken as the research object, and the biogenic amines in cheese during ripening were determined by high performance liquid chromatography. Results: During the ripening period from 0 to 6 months, the content of biogenic amine in hard cheese made from different refrigerated yak milk showed an increasing trend. When the cold storage time of yak milk was extended from …
Extraction Of Polysaccharide From Green Coffee Beans And Its Antioxidant Activity,
2023
College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China; Yunnan Organic Tea Industry Intelligent Engineering Research Center, Kunming, Yunnan 650201, China; Key Laboratory of Intelligent Organic Tea Garden Construction in Universities of Yunnan Province, Kunming, Kunming 650201, China
Extraction Of Polysaccharide From Green Coffee Beans And Its Antioxidant Activity, Shen Xiao-Jing, Xie Fu-Juan, Zhou Shao-Qin, Feng Yu
Food and Machinery
Objective: This study provided basic data for the investigation of polysaccharides in coffee and the development of natural active polysaccharides. Methods: The water extraction method and antioxidant activity of green coffee beans polysaccharide (GBP) from Yunnan province. Response surface method was used to optimize the extraction process of polysaccharide from coffee bean. Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM) were used to identify and characterize the structure of polysaccharide from coffee bean. DPPH, ABTS free radical scavenging assay and FRAP assay were used to evaluate the antioxidant capacity of coffee bean polysaccharide in vitro. Results: The …
Optimization Of Glycosylation Process Of Tilapia Myofibrillar Protein,
2023
College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
Optimization Of Glycosylation Process Of Tilapia Myofibrillar Protein, Lin Ze-Qian, Bai Wei-Dong, Liu Qiao-Yu, Zeng Xiao-Fang, Chen Hai-Guang, Huang Zhen
Food and Machinery
Objective: This study aimed to improve the emulsifying and processing properties of tilapia myofibrillar protein. Methods: The tilapia muscle fibrin (TMP) was modified with galactose oligosaccharide (GOS). The effects of TMP/GOS concentrations, pH values, temperature, time and other technological conditions on the grafting degree, solubility, emulsifying activity and emulsifying stability of TMP-GOS conjugation were investigated. The preparation process of TMP-GOS conjugate was optimized using emulsion stability as response surface. The functional properties of TMP-GOS conjugation were analyzed and verified by endogenous fluorescence spectroscopy, surface hydrophobicity, Fourier infrared spectroscopy and peakering emulsion microscopy. Results: The optimal process conditions were as follows: …
Preparation Of Solid-Fermented Soy Sauce In Walnut Dregs And Analysis Of Antioxidant Properties,
2023
Department of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Preparation Of Solid-Fermented Soy Sauce In Walnut Dregs And Analysis Of Antioxidant Properties, Wang Chen-Xuan, Wu Dan, Zhang Su-Rong, Ma Ai-Jin, Shang Yu-Ting, Li Zi-Jie
Food and Machinery
Objective: Walnut soy sauce was prepared with Aspergillus oryzae as a strain, to explore the functional soy sauce. Methods: Based on the preparation of soy sauce. The nutritional components of soy sauce were determined by using high-performance liquid chromatography, automatic amino acid analyzer and gas chromatography. Components less than 10 kDa were separated by using ultrafiltration. Then the peptide content, ABTS, hydroxyl radical scavenging capacity and DPPH radical scavenging capacity in walnut soy sauce fraction were determined. Results: The total content of 16 amino acids in walnut soy sauce was 4.86 g/100 g, and the content of unsaturated fatty acids …
Ultrasound-Assisted Enzymatic Extraction Of Polysaccharides From Corn Bran And Determination Of Their Antioxidant Activity,
2023
College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China
Ultrasound-Assisted Enzymatic Extraction Of Polysaccharides From Corn Bran And Determination Of Their Antioxidant Activity, Ma Li-Yuan, Huang Xue-Ying, Shang Er-Kun, Guo Li, Zhang Ya-Na
Food and Machinery
Obiective: In the study, corn bran powder was used as raw material, and the cell wall was destroyed by ultrasonic vibration and enzymatic hydrolysis, so that corn bran polysaccharide could be dissolved more fully. Methods: The extracted amount of polysaccharide was taken as the index, response surface test optimization was carried out on the basis of single factor test. And the antioxidant activity of corn bran polysaccharide was determined. Results: The optimal extraction process of corn bran polysaccharide was obtained as follows: mass ratio of cellulase to pectinase 2∶1, enzyme dosage was 2% of the quality of corn bran powder, …
Research Progress On Immune Function Of Food-Derived Bioactive Peptides,
2023
Changsha University of Science and Technology, Changsha, Hunan 410014, China
Research Progress On Immune Function Of Food-Derived Bioactive Peptides, Zhang Zhi-Meng, Ni Ce, Ou Xiao-Hui, Cao Tian-Hong, Cheng Yun-Hui, Wen Li
Food and Machinery
Food-derived bioactive peptides play an immunoregulation role by regulating signal pathways and influencing the expression of cytokines in vivo. This review summarizes immunoregulatory effects of the food-derived protein hydrolysates and bioactive peptides on cells, animal models and human beings, and the immune mechanism of food-derived bioactive peptides in different models is explained. Finally, the future application of bioactive peptides is prospected.
