Research Progress In Detection Technologies Of Mycotoxins In Cereals And Cereal-Based Products,
2023
Zhejiang Institute of Economic and Trade, Hangzhou, Zhejiang 310012, China
Research Progress In Detection Technologies Of Mycotoxins In Cereals And Cereal-Based Products, Niu Can-Jie, Ye Su-Dan, Hu Yu-Xia, Zhou Xiao-Hong
Food and Machinery
Cereals and cereal-based products are easily polluted by mycotoxins in all aspects of production, storage and transportation, and mycotoxins are difficult to prevent due to their variety, low concentration, strong toxicity andlarge difference in nature. This paper summarizes the new development of the pretreatment technologies （liquid-liquid extraction, solid-phase extraction, QuEChERS, immunoaffinity chromatography） and detection technologies （immunochromatography technology, optical spectrum technology, liquid chromatography and liquid chromatography-mass spectrometry） of mycotoxins in cereals and products. The development trend of mycotoxin detection technologies was also prospected.
Research Progress On The Digestion, Absorption And Function Of Milk Fat,
2023
College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha, Hunan 410004, China
Research Progress On The Digestion, Absorption And Function Of Milk Fat, Zhu Qin-Xin, Chen Yue, Zhong Jin-Jing, Hou Yan-Mei, Zhong Hai-Yan, Zhao Yi-Qing
Food and Machinery
Milk fat globule （MFG） is secreted by mammalian glands and composed of a triacylglycerol core enclosed by a complex triple membrane structure, referred as the milk fat globule membrane （MFGM）. MFGM contains complex lipids and proteins, with nutritional, immunological, neurological and digestive functions. However, the relationship between functions and gastrointestinal digestion and the factors that influence the gastrointestinal digestion of milk fat have not been fully studied. In this paper, the structure composition, functional characteristics, gastrointestinal digestion and the factors affecting the digestion and absorption of milk fat were reviewed in order to provide an insight for the research on …
Advance On Extraction, Nutritional Composition And Health Benefit Of Almond Oil,
2023
Department of Quality Management, Shandong Drug and Food Vocational College, Weihai, Shandong 264210, China
Advance On Extraction, Nutritional Composition And Health Benefit Of Almond Oil, Gao Yuan, Wang Bo-Kan, Xue Fang, Guan Yun-Na, Chen Dan-Dan
Food and Machinery
Almond oil is a functional vegetable oil obtained from apricot kernel by pressing, extracting and other technologies, which has the effects of anti-oxidation, anti-inflammation, anti-tumor and prevention of cardiovascular diseases. In this review, the extraction process, nutritional composition and health effect of almond oil were summarized, and the future development tendency of almond oil was prospected.
Low Temperature Plasma Sterilization And Storage Stability Of Safflower Seed Oil/Dragon Fruits Juice Emulsion,
2023
School of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou, Hainan 571126, China
Low Temperature Plasma Sterilization And Storage Stability Of Safflower Seed Oil/Dragon Fruits Juice Emulsion, Chen Tao, Wang Hua-Min, Jin Xue-Yuan
Food and Machinery
Objective: This study aimed to promote the deep development of safflower seed oil. Methods: Taking sterilization rate as an index, safflower seed oil/dragon fruits juice emulsion was treated by different processing distance, voltage and time. Response surface methodology was used to establish the conditions for low temperature plasma （LTP）sterilization of emulsion. The changes of physicochemical indexes (vitamin C and anthocyanin content, particle size and ζ potential, peroxide value and acid value) during storage were compared between thermal sterilization (at 80 ℃ for 20 min) and LTP sterilization. Results: The optimized process conditions of LTP sterilization were treatment distance at 5.1 …
Automatic Recognition Method For Soft Packaged Food Based On Improved Yolov3 Model,
2023
Jiangsu Suzhou Silk Secondary Professional School, Suzhou, Jiangsu 215228, China
Automatic Recognition Method For Soft Packaged Food Based On Improved Yolov3 Model, Zhang Zhi-Kai, Han Hong-Zhang, Zhao Xue-Qian, Li Zhong
Food and Machinery
Objective: To solve the problems of poor recognition accuracy and low efficiency of existing automatic recognition methods for packaged food. Methods: Based on the automatic identification system of packaged food, an improved YOLOv3 model was proposed for the automatic identification of soft packaged food. The Kmeans++algorithm was introduced into the model to solve the problem of small target insensitivity, the Mish activation function was introduced into the model to improve the accuracy of recognition, and the attention mechanism Senet was introduced into the model to improve the ability of feature extraction. The performance of the recognition model was analyzed through …
Effect Of Cold Storage Temperature On The Quality Of Plant-Based Bacon,
2023
College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang 315100, China
Effect Of Cold Storage Temperature On The Quality Of Plant-Based Bacon, Fan Jiong, Ma Jun-Hua, Yan Jing-Xin, Zhang Hui-En, Yang Hua
Food and Machinery
Objective: This study aimed to investigate the effect of cold storage temperature on the quality of plant-based bacon. Methods: The effect of cold storage temperature (-40, -20, 4 ℃) on texture characteristics, cooking loss, water activity, protein content, total number of colonies and microstructure of plant-based bacon were investigated, and the optimal cold storage conditions of plant-based bacon were explored. Results: During the period of refrigeration (0~30 d), the hardness, cooking loss rate and number of microorganisms of plant-based bacon increased, while the water activity decreased with the extension of refrigeration time. As refrigerated temperatures dropped, the plant-based bacon became …
Pentadesma Butyracea In Ghana – Indigenous Knowledge, Uses, And Seed Characterization,
2023
Kwame Nkrumah University of Science and Technology
Pentadesma Butyracea In Ghana – Indigenous Knowledge, Uses, And Seed Characterization, Josephine Akuba Timtey, Francis Alemawor, William Otoo Ellis, Nana Baah Pepra-Ameyaw, Jacob K. Agbenorhevi
Food Science Faculty Articles and Research
This study ascertained the indigenous knowledge and uses of Pentadesma butyracea plant through a focus group study. The proximate, mineral, antinutritional compositions, and antioxidant activity of P. butyracea seed were also determined using standard analytical methods. The results of the focus group study showed that P. butyracea is essentially used for its butter which is prepared by women processors who hand down the skill of butter processing to their children. The butter is used for cooking, frying, and preparing traditional delicacies, and the plant is known to possess some therapeutic potential. The seed recorded the following mean proximate values: fat …
Study On Efficacy And Performance Of Artemisia Argyi Extracts,
2023
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China
Study On Efficacy And Performance Of Artemisia Argyi Extracts, Zhang Wan-Ping, Zhang Zhi-Yuan, Zhang Dong-Mei, Zhang Qian-Jie, Jiang Wen
Food and Machinery
Objective: By analyzing bacteriostasis and efficacy, the possibility of Artemisia argyi extract to be a plant extract preservative is clarified. It provides a message for the development of natural non-irritating plant extract preservative. Methods: Water and ethanol extracts of A. argyi were prepared. The content of its main active components was determined. Its inhibitory effect and stability on Escherichia coli and Staphylococcus aureus were analyzed. Antioxidant activity, ultraviolet absorption capacity and security were also discussed. Results: The ethanol extract of A. argyi had a significant inhibitory effect on the two kinds of bacteria, which was related to the content of …
Grab Control Method Of Food Sorting Robot Based On 3d Model,
2023
Hunan College of Information, Changsha, Hunan 410012, China
Grab Control Method Of Food Sorting Robot Based On 3d Model, Xiao Yao-Xing, Liu Li-Xin, Hu Liu, Lu Yan-Zhi
Food and Machinery
Objective: To solve the problems of poor accuracy and low sorting efficiency of the existing string fruits in robot sorting. Methods: Based on the structure of the high-speed parallel food sorting system, the improved SURF algorithm and the improved RANSAC algorithm were combined to locate the grab points of the food sorting robot, and a three-dimensional grab model was established to realize the automatic and stable grab of string fruits. Taking grapes as an example, the superiority and accuracy of the proposed method were verified by experiments. Results: Compared with the conventional method, the proposed method improved the average capture …
Effects Of Processing On Volatile Components In Different Parts Of The Flowers From Camellia Liberofilamenta,
2023
Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guizhou, Guiyang 550006, China
Effects Of Processing On Volatile Components In Different Parts Of The Flowers From Camellia Liberofilamenta, Liu Zhong-Ying, Fang Shi-Mao, Li Qin, Long Hai-Yan, Deng Lun-Xiu
Food and Machinery
Objective: The effect of processing on the volatile fractions of different parts of the flowers of Camellia liberofilamenta was investigated. Methods: Different parts of the whole flowers, petals and stamens of C. liberofilamenta were processed by spreading, microwave killing and drying to make dry samples, separately, and then the effect of processing on volatile components extracted from different parts of the flowers. Results: A total of 73 kinds of volatile substances were identified, which were mainly alcohols, aldehydes, ketones, esters, acids, terpenes and others, and alcohols and aldehydes were the main volatile compounds. In terms of the type and quantity …
Effects Of Sprouting And Hydrothermal Treatment On Active Components And Functional Properties Of Tartary Buckwheat,
2023
Longping Branch Graduate School, Hunan University, Changsha, Hunan 410125, China
Effects Of Sprouting And Hydrothermal Treatment On Active Components And Functional Properties Of Tartary Buckwheat, Luo Jia-Qian, Zhou Li-Ling, Li Gao-Yang, Yuan Hong-Yan, Xie Qiu-Tao
Food and Machinery
Objective: To improve the content of effective components, in vitro antioxidant capacity and α-amylase inhibition rate of tartary buckwheat. Methods: Using Tartary buckwheat as raw material, the effects were studied, including the sprouting and sprouting combined with hydrothermal treatment on the effective components （total flavonoids, total phenols, rutin and quercetin）, the antioxidant activity and hypoglycemia in tartary buckwheat. And the quality of the samples was comprehensively evaluated by principal component analysis. Results: The contents of flavonoids and rutin in germinated group reached the maximum at 6 days after germination, which were 26.54 mg/g and 13.88 mg/g, 1.22 and 2.95 times …
Application Research Advances Of Different Protein Cross-Linking Methods In Cereal Foods Processing,
2023
Jiangnan University, Wuxi, Jiangsu 214026, China
Application Research Advances Of Different Protein Cross-Linking Methods In Cereal Foods Processing, Chen Zhen-Yun, Shen Yu-Xi, Li Jun-Jie, Liu Min-Nan, Wang Li
Food and Machinery
Protein crosslinking plays an important role in cereal food processing. In recent years, many studies have been carried out on the crosslinking of cereal proteins. However, it is not clear about the principles and molecular mechanisms of crosslinking of cereal proteins. In this review, three kinds of different methods, including physical cross-linking, chemical cross-linking and enzymatic cross-linking, for enhancing the crosslinking of cereal proteins in cereal food processing were summarized, and their recent advances were discussed. Moreover, the effects of the three kinds of protein crosslinking methods on the structural properties of cereal proteins and related products were analyzed. Finally, …
Effects Of Egg Yolk/Egg White On The Aggregation Characteristics Of Second-Grade Wheat Flour,
2023
School of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
Effects Of Egg Yolk/Egg White On The Aggregation Characteristics Of Second-Grade Wheat Flour, Wang Yong-Qing, Wang Jia-Lu, Li Hai-Feng, Fan Pei, Jia Feng
Food and Machinery
Objective: Egg yolk and egg white were added to wheat flour to provide data support for the processing and improvement of characteristic flour food. Methods: The present study aims to disclose the influence of egg yolk and white on the aggregation characteristics of gluten in wheat flour using a special gluten aggregation instrument, as well as second-grade wheat flour and eggs as materials. Moreover, the dough microstructure and starch particle size during the aggregation process were also analyzed. Results: The results showed that BEM dropped 9.5 BU （i.e., 19.39%） with 5 mL egg yolk added. However, the BEM increased by …
Study On Properties Of The Texture And Fermentation Rheology Of Coconut Flour-Wheat Flour Mixed Dough,
2023
Hospitality Institute of Sanya, Sanya, Hainan 572000, China
Study On Properties Of The Texture And Fermentation Rheology Of Coconut Flour-Wheat Flour Mixed Dough, Li Ming, Sheng Zheng, Yang Ya-Wen, Wu Zi-Jian, Zhang Hai-Hua
Food and Machinery
Objective: To develop fermented baked goods containing coconut powder. Methods: The texture and fermentation rheological properties of coconut flour-wheat flour dough were measured by full texture compression test of TA.XT Plus C physical property tester and F4 Chopin fermentation rheometer. Results: The addition of coconut flour significantly improved dough hardness, chewiness and gumminess. However, the effects on springiness and adhesiveness were different. The dough with 3% coconut flour showed a decrease in dough fermentation performance, such as being harder, delayed fermentation, and small in volume, while the dough with 1% and 5% coconut flour showed a high degree of collapse, …
Effects Of The Levels Of Nacl Added In Soymilk On Texture Characteristics Of White Dried Beancurds,
2023
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Effects Of The Levels Of Nacl Added In Soymilk On Texture Characteristics Of White Dried Beancurds, Shu Yuan-Ke, Huang Yi-Qun, Yu Jian, Liu Yong-Le, Li Yan
Food and Machinery
Objective: This research aimed to understand the effects of different levels of NaCl added in soymilk on textural characteristics of resulted white dried beancurds. Methods: The textural characteristics and protein-gel network structures of dried beancurds produced from soymilk added with different levels of NaCl （0～1%） were fully evaluated through texture profile analysis, creep test, scanning electron microscopy and others. Results: The addition of NaCl in soymilk led to a significant increase （P<0.05） of water held in the protein-gel network of dried beancurds as well as a less compact protein-network structure and overall weaker protein-gel. In addition, the levels of NaCl added in soymilk were highly correlated （r was 0.967～0.982） with the yield and water content of the resulted white dried beancurds, but negatively correlated （r was -0.901～-0.994） with water holding capacity, gel strength, cohesiveness, elastic modulus and other textural properties of dried beancurds. Conclusion: The soymilk added with 0.50%～0.75% of NaCl resulted in dried beancurds with required salty taste and acceptable textural characteristics.
Screening And Identification Of Extracellular Polysaccharide-Producing Lactic Acid Bacteria,
2023
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Screening And Identification Of Extracellular Polysaccharide-Producing Lactic Acid Bacteria, Chen Jing, Zhou Jia-Hao, Mao Qi-Qi, Tang Xia, Liu Cheng-Guo, Zhou Hui
Food and Machinery
Objective: To screen lactic acid bacteria strains with strong ability to produce extracellular polysaccharide. Methods: Forty strains of lactic acid bacteria isolated and preserved in the laboratory were selected, and the commercial strain L. rhamnosus GG （LGG） was used as the positive control strain. The strains with high extracellular polysaccharide yield were screened by colony drawing method and phenol-sulfuric acid method, and their stress resistance, safety and antibiotic sensitivity were tested in vitro. The phenotypic characteristics and species identification of the finally obtained strains were analyzed. Results: After primary screening and secondary screening of 40 strains of lactic acid bacteria, …
Changes Of Methanol Content During Pectinase Clarification Of Honey Melon Juice,
2023
College of Materials and Chemical Engineering, Kaifeng University, Kaifeng, Henan 475004, China; Kaifeng Fermented Food Engineering Technology Research Center, Kaifeng, Henan 475004, China; Kaifeng Key Laboratory of Fermented Food, Kaifeng, Henan 475004, China
Changes Of Methanol Content During Pectinase Clarification Of Honey Melon Juice, Hou Yan-Xi, Wang Ming-Rui, Li Xin, Jiao Chan
Food and Machinery
Objective: The relationship between the clarification effect and methanol content of honeydew-melon juice was investigated during the optimization of pectinase treatment process. Methods: The effects of pectinase addition, pH value, reaction time, and processing temperature on the clarity and methanol content of honeydew-melon juice were investigated through single factor and orthogonal experiments, by using the transmittance and methanol content as indicators. Results: The order of influencing factors on clarity and methanol content of juice was pH value > pectinase addition > action time > temperature. The optimal conditions for producing honeydew-melon juice with high clarity and high methanol concentration were 0.04 g/100 mL …
Extraction And Composition Analysis Of Flavonoids In Peony Seed Shells,
2023
School of Food, Changzhou University, Changzhou, Jiangsu 213164, China
Extraction And Composition Analysis Of Flavonoids In Peony Seed Shells, Zou Ping, Zhang Ying-Yang, Zou Lin-Ling
Food and Machinery
Objective: To extract natural flavonoid compounds （MDZK） from peony seed husks for composition analysis and antioxidant research. Methods: The total flavonoids of peony seed shell were extracted by solvent reflux extraction method. The ultraviolet-visible spectrophotometer method was used to determine the MDZK content and antioxidant properties; The total flavonoids extracted were analyzed by LC-MS method. Results: When the solvent was 70% ethanol, the extraction temperature was 70 ℃, the feed-to-liquid ratio was 1∶25 （g/mL）, and the extraction time was 60 min, the MDZK yield was the highest, which was （10.54±0.13）%. When the concentration of MDZK reached 120 μg/mL, the highest …
Purity Determination Of Glutamic Acid By Dsc,
2023
Technical Center of Shijiazhuang Customs District, Shijiazhuang, Hebei 050051, China
Purity Determination Of Glutamic Acid By Dsc, Ma Ying-Nan, Li Yu-Pu, Liu Bei-Lei, Ma Yu-Song, Yao Chun-Yi, Hou Lan-Jing
Food and Machinery
Objective: The feasibility of the determination of glutamate purity was studied by differential scanning calorimetry. Methods: Indium and Zinc were used to correct the instrument parameters. Under the conditions of nitrogen atmosphere and flow rate of 50 mL/min, the effects of sample particle size, experimental atmosphere, heating rate and sample quality on the DSC measurement results were investigated, and the glutamic acid purity was determined under the optimal conditions. The determination results were compared between DSC and China Pharmacopeia 2015 titration. Results: Under the condition of weighing 3 mg and heating rate at 40 ℃/min, the purity of glutamic acid …
Development Of A Matrix Reference Material For Amoxicillin In Lyophilized Bovine Milk,
2023
College of Veterinary Medicine, Jiangsu Agri-animal Husbandry Vocational College, Taizhou, Jiangsu 225300, China
Development Of A Matrix Reference Material For Amoxicillin In Lyophilized Bovine Milk, Liu Tian-He, Wei Ning, Wu Cai-Hong, Zhang Yu, Liu Qiu-Hui
Food and Machinery
Objective： This study aimed to provide the basis of quantity traceability for the analysis of amoxicillin residues in milk. At the same time, it can also provide quantity standards for ensuring the effective implementation of amoxicillin monitoring in milk and combating the abuse of amoxicillin in the country and regions. Methods： Two healthy middle-class dairy cows were injected with amoxicillin intramuscularly. After the natural metabolism of the drug for a period of time, the milk containing the target drug amoxicillin was collected and made into milk matrix reference material containing amoxicillin by vacuum freeze-drying technology. The uniformity test, stability test, …
