Purification Of Polyphenols From Dendrobium Huoshanense By Macroporous Resin And Its Antioxidant Activity,
2023
College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, Anhui 241000 , China
Purification Of Polyphenols From Dendrobium Huoshanense By Macroporous Resin And Its Antioxidant Activity, Ming-Wei Chen, Ming Wei, Liang-Fan Tao, Sen-He Qian
Food and Machinery
In this study, the ideal adsorbent for Dendrobium hu-oshanense polyphenols were obtained, after the comparison test for the adsorption-desorption properties of different types of resins. The purification parameters were optimized by adsorption and desorption tests. The antioxidant activities of polyphenols were evaluated in vitro. The results showed that AB-8 macroporous resin was considered as suitable material for purifying and separating Dendrobium huoshanense polyphenols.And the macroporous resin reached equilibrium within 150 min. The optimal processing parameters were as follows: an initial polyphenol concentration of 2.0 mg/mL, pH 4.0, a flow rate of 1.0 mL/min for feeding and a flow rate of …
Separation And Purification Of Polysaccharides From Liquid Fermentation Product By Cordyceps Tenuipes,
2023
College of Basic Medicine, Guizhou University of Traditional Chinese Medicine, Guizhou,Guiyang 550025 , China ；Center for Mycomedicine Research, Guizhou University ofTraditional Chinese Medicine, Guizhou, Guiyang 550025 , China
Separation And Purification Of Polysaccharides From Liquid Fermentation Product By Cordyceps Tenuipes, Xiao-Ai Wang, Jian-Dong Liang, Xiao-Jiao Gao, Yuan-Jun Cai, Yu-Meng Qin, Wei-Yi Tian
Food and Machinery
Using Box-Behnken central combination test design and single factor test were used to optimize the fermentation process of cordyceps polysaccharide, water extraction and alcohol precipitation process and deproteinization process. The results showed that the optimum fermentation conditions of Cordyceps tenuipes were glucose 33.3 g/L, peptone 29.2 g/L, inoculation amount 3.9%. The optimum extraction conditions of Exopolysaccharides were concentration, 3 times ethanol, pH 6.0 and precipitation for 24 h. The optimum extraction conditions were 1∶40 (g/mL), extraction time 90 min, extraction times 2 times, and extraction temperature 80 ℃. In the purification of polysaccharides, the optimum deproteinization techniques of Sevage were …
Effect Of Roasting Process On The Quality Of Tea Used In Green-Tea Beverages,
2023
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
Effect Of Roasting Process On The Quality Of Tea Used In Green-Tea Beverages, Bin-Zhang Huang, Xiao-Rong Lin, Zhong-Zheng Chen, Yuan-Yuan Zhang, Xiao-Hui Liu, Long-Xin Luo, Bin Li
Food and Machinery
To explore the effects of the roasting process on the quality of green tea used as raw materials in the industrial production of green tea beverages and to optimize the roasting process, steamed green tea was roasted using a roaster and an oven, respectively. Effects of roasting temperature, roasting time, and the dosage of additional water on the sensory quality, contents of major chemical components, and the composition of volatile components of green tea were analyzed. The roasting process of green tea using roaster and oven was optimized using the orthogonal experiment. The results showed that the odor of grass …
Evaluation Of The Brewing Effect Of Ultrafine Green Tea Powder By Simulated In Vitro Digestion,
2023
College of Food Science, Southwest University, Chongqing 400715 , China
Evaluation Of The Brewing Effect Of Ultrafine Green Tea Powder By Simulated In Vitro Digestion, Yao Zhou, Hua-Rong Tong
Food and Machinery
The release of various substances before and after in vitro di-gestion of ultrafine green tea powder was measured.The results showed that the release of free amino acids, total phenols, total flavones and most catechins declined during the in vitro digestion of ultrafine green tea powder; caffeine remained un-changed; The release of soluble protein, gallic acid, catechin gallate, gal-locatechin, gallocatechin gallate, and isoquercetin increased. The non-extractable polyphenols were released. Brewing and drinking ultrafine green tea powder are beneficial to improve the comprehensive utilization of tea by the human body.
Study On Nutritional Analysis And Hydrolysis Process Optimization Of Porcine Hemoglobin And Preparation Of Metal Chelating Peptides,
2023
College of Food Engineering, Anhui University of Science and Technology, Chuzhou, Anhui 239000 , China
Study On Nutritional Analysis And Hydrolysis Process Optimization Of Porcine Hemoglobin And Preparation Of Metal Chelating Peptides, Zi-Yi Sun, Jian-Ting Yang, Ning-Ning Xie, Fu-Sheng Zhang
Food and Machinery
Taking the porcine haemoglobin as raw material, the basic nutritional indicators and the amino acid composition were detected. Using the hydrolysis degree as the index, the effects of reaction pH, hydrolysis temperature and reaction time were examined. On the basis of single factor experiment, Box-Behnken central composite design was utilized to optimize the hydrolysis process and preparation of metal chelating peptides. Results showed that the porcine haemoglobin has excellent nutritional characteristics and is rich in various amino acids. Moreover,the optimized processing were as followed: pH of 10.69, hydrolysis temperature of 48.50 ℃, hydrolysis time of 6.76 h, substrate concentration of …
Optimization Of The Boiling Granulation Process Of Lilium Brownii,
2023
School of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang, Hunan 422000 , China
Optimization Of The Boiling Granulation Process Of Lilium Brownii, Le-Bin Yin, Le-Le Li, Xiao-Ke Jin, Ping He, Cong Liao, Dan Liu, Ai-Lian Yang
Food and Machinery
An instant powder was prepared by using Lilium brow-nii as main raw materials, and huaishan, lotus seeds, barley and red dates as auxiliary materials. Based on the single factor test, the ratio of raw and auxiliary materials, fan frequency, inlet air temperature and peristaltic pump speed were used as influencing factors, product yield and dissolution rate were indicators, and a response surface method was used to optimize the boiling granulation process of Lilium brownii powder. The results showed that the optimal granulation process of response surface were: ratio of raw and auxiliary of 6∶1, the peristaltic pump speed of 5 …
Optimization Of Fermentation Agent For Dry Mustard,
2023
College of Food Technology, Hunan Agricultural University, Changsha, Hunan 410128 , China
Optimization Of Fermentation Agent For Dry Mustard, Wen-Qing Li, Feng-Lian Luo, Quan Qing, Yi-Lin Jiang
Food and Machinery
The fermentation characteristics of Lactic acid bacteria strains like Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were researched respectively. According to the growth situation, acid-producing ability, salt resistance, temperature tolerance and adaptability to different pH value of strains, the Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were all could be used as mustard’s fermentation strains. In the mixed strains proportioning optimization experiment, the ferment effect of Leuconostoc mesenteroides∶Lactobacillus plantarum∶Pediococcus pentosaceus = 2∶3∶2 which was the best, the total acid content of the fermented product was 1.07%, the amino acid nitrogen content was 0.16%, the volatile ester content was 2.48 g/kg, …
Progress On Phytochemicals And Antimicrobial Mechanism Of Cranberry,
2023
Guangdong Wenbang Biological Technology Co., Ltd., Zhaoqing, Guangdong 526060 , China
Progress On Phytochemicals And Antimicrobial Mechanism Of Cranberry, Xiao-Han Liu, Yuan-Liang Wang
Food and Machinery
This review summarizes recent studies on the composition and efficacy of phytochemicals contained in cranberry and describes their antimicrobial effects on uropathogenic Escherichia coli, Helicobacter pylori, oral bacteria, and most food-borne pathogens and the mechanism.
Research Progress Of Preparation Methods And Application Of Nano-Liposomes In Food Industry,
2023
School of Life Sciences, Yangtze University, Jingzhou, Hubei 434025 , China
Research Progress Of Preparation Methods And Application Of Nano-Liposomes In Food Industry, Qian Wang, Bao-Miao Ding
Food and Machinery
In this review, the types, structural properties, preparation methods and research progress of liposomes in food industry are summarized, and some problems are analyzed and discussed. Moreover, the development trend of nano-liposomes in the future is prospected.
Progress In The Study Of Chelate Activity Of Polypeptide Minerals From Different Sources,
2023
Yanbian University, Yanji, Jilin 133002 , China ；MOE Engineering Research Center of Innovative Scienceand Technology for Beef Cattle in the North-East Cold Region, Yanbian University, Yanji, Jilin 133002 , China
Progress In The Study Of Chelate Activity Of Polypeptide Minerals From Different Sources, Yu-Hang Lou, Hong-Yan Xu, Xin-Xiu Xia, Xi-Ming Yang, Chao Wang
Food and Machinery
In this paper, the preparation methods of chelating polypeptides from different sources with the metallic elements, such as calcium, iron, zinc and selenium, as well as the research progress on their antioxidant, antibacterial and immune-enhancing properties were reviewed, and the deficiencies of the existing researches were also analyzed.
Analysis Of Pyrolytic Properties Of Polysaccharides And Its Application In Cigarette,
2023
Nanchang University, State Key Laboratory of Food Science and Technology, Nanchang, Jiangxi 330047 , China
Analysis Of Pyrolytic Properties Of Polysaccharides And Its Application In Cigarette, Huan Liu, Gui-Lin Chu, Li He, Jie-Lun Hu, Hai-Tao Luo
Food and Machinery
The types of polysaccharides that have been used in the research on moisturizing and flavoring of cigarettes are summarized. The types of pyrolysis products, pyrolysis mechanism, and the law of influence on cigarette moisturizing, flavor enhancement, and mainstream smoke are described in detail from the two aspects of cigarettes' own polysaccharides and externally added polysaccharides. The direction for future development is proposed.
Effect Of 4-Hydroxyphenylacetic Acid On M1 Macrophage Polarization And The Formation Of Macrophage-Derived Foam Cells,
2023
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
Effect Of 4-Hydroxyphenylacetic Acid On M1 Macrophage Polarization And The Formation Of Macrophage-Derived Foam Cells, Yu-Zhe Yang, Tong-Yun Li, Wu Li, Rui-Li Yang
Food and Machinery
The aim of the present study is to investigate the potential anti-atherogenic effect of 4-hydroxyphenylacetic acid (4-HPAA), a major microbiota-derived metabolite of polyphenols, on macrophagepolarization and the formation of macrophage derived-foam cells as well as the underlying molecular mechanisms. 4-HPAA treatment could-significantly decrease the secretion and mRNA levels of TNF-α, IL-6 and IL-1β of M1 macrophages induced by lipopolysaccharide (LPS) and interferon-γ (IFN-γ),indicating its ability to inhibit the polarization of macrophage cell into pro-inflammatory M1-typemacrophage. The results of oil red O staining revealedthat 4-HPAA significantly inhibited theaccumulation of lipid droplets in a dose-dependent manner compared with the model cells. …
Effects Of Three Methods Of Physical Modification On The Functional Properties Of Rice Protein,
2023
School of Chemistry and Food Engineering, Changsha University of Science & Technology,Changsha, Hunan 410114 , China
Effects Of Three Methods Of Physical Modification On The Functional Properties Of Rice Protein, Yun-Hui Cheng, Hong-Qing Zhao, Li-Li Zhang, Wei-Xuan Du, Ye Jiao
Food and Machinery
Rice protein is a kind of high-quality plant protein, and its application in the food industry is restricted due to its low solubility. In this study, the rice protein was modified by heat treatment at different temperature, high pressure microfluidization treatment under different pressure and freezing and grinding at different temperature, and its solubility, emulsifying activity (EA), emulsifying stability, foaming activity (FA) and foaming stability of protein were investigated. After heat treatment at 200 ℃, the solubility of rice protein increased from 4.4% to 17.4%, and EA and FA were 3.2 and 1.9 times as high as the original, respectively. …
Effects Of Different Production Seasons On Volatile Flavor Compounds Of Anyue Ceramic-Pot Sealed Meat,
2023
College of Food Science, Sichuan University of Tourism, Chengdu, Sichuan 610100 , China
Effects Of Different Production Seasons On Volatile Flavor Compounds Of Anyue Ceramic-Pot Sealed Meat, Wei Liu, Lan Xiao, Fang Yang, Juan Li, Lian He, Li-Xin Zhou, Kang Yang
Food and Machinery
The samples of Anyue ceramic-pot sealed meat produced in January, April, July and October were collected and analyzed by electronic nose, electronic tongue and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Artificial sensory evaluation showed that there was no significant difference in the flavor of each Anyue ceramic-pot sealed meat sample (P＞0.05). Electronic nose analysis showed that Anyue ceramic-pot sealed meat had significant difference in odor between January and April (P＜0.05), while other samples had no significant difference (P＞0.05). Electronic tongue analysis showed that Anyue ceramic-pot sealed meat produced in January and October had significant difference in taste (P＜0.01), and …
The Structure And Physicochemical Properties Of Different Types Of Dietary Fiber,
2023
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 , China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
The Structure And Physicochemical Properties Of Different Types Of Dietary Fiber, Jun-Guang Li, Xi Jiang, Yun-Tao Wang, Xu-Yang Ma, Yan-Hong Bai
Food and Machinery
The physicochemical characteristics, including water holding capacity, oil holding capacity, swelling capacity, particle size, solubility, and thermal properties, of chickpea dietary fiber (DF), grape DF, soybean DF and wheat bran DF were evaluated in this study. The structural properties of DFs were characterized by Fourier transform infrared spectrum and scanning electron microscope. The results showed that chickpea DF had the best water holding capacity and oil holding capacity, at 2.45 g/g and 1.97 g/g, respectively. Wheat bran DF had the best swelling capacity (3.18 mL/g). The solubility of four dietary fibers were positively proportional to temperature, among which the solubility …
Analysis Of Inorganic Elements In Russian Inonotus Obliquus,
2023
Technology Center of Harbin Customs District P.R.China, Harbin, Heilongjiang 150028 , China
Analysis Of Inorganic Elements In Russian Inonotus Obliquus, Wei Ma, Yang-Yang Tan, Shu-Juan Wei, Ce Tan, Qi Zhao, Ping-Ping Lv, Li Cheng
Food and Machinery
To provide a basis of quality control and safety evalua-tion for developing medicine and functional food of Inonotus obliquus, 4 kinds of heavy metals including lead, cadmium, mercury, arsenic and 18 kinds of microelements including aluminum, boron, barium, calcium, tin, cobalt, copper, iron, potassium, magnesium, manganese, sodium, nickel, phosphorus, strontium, titanium, vanadium, zinc in different color, different part, and different products were detected by national standard, and relative statistical analyses were also carried out. Results showed that the contents of 22 inorganic elements in crude I. obliquus products were higher than that in refined I. obliquus products, while the …
Variation Analysis Of Conventional Chemical Component Content And Sensory Quality Among Different Sections Of Full Flavor,
2023
Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000 , China
Variation Analysis Of Conventional Chemical Component Content And Sensory Quality Among Different Sections Of Full Flavor, Yi-Qiong Ma, Chao Liu, Liang-Kun Cheng, Bao-Lin Wang, Qian Yao, Yue Li, Ting Cui, Wen-Chao Zheng, Xin-Ling Yang, Mao-Lin Liu
Food and Machinery
In order to provide evidence for cutting and processing of full flavor style flue-cured tobacco leaf in Henan full flavor style flue-cured tobacco leaves, C3F grade tobacco leaf samples in Pingdingshan were sliced into ten portions. In order to study the variation of conventional chemical component content and sensory quality of Henan full flavor style flue-cured tobacco leaves among different sections, using the method of principal component analysis and clustering analysis. The result showed that: the chemical component content of flue-cured tobacco presented otherness and regularity. The content of total nicotine, protein, ratio of nitrogen and nicotine, aroma quality, aroma …
Simultaneous Determination Of Benzo[A]Pyrene And Its Structural Isomers In Mainstream Cigarette Smoke By Gc-Ms/Ms,
2023
Yunnan Tobacco Quality Supervision and Test Station, Kunming, Yunnan 650104 , China
Simultaneous Determination Of Benzo[A]Pyrene And Its Structural Isomers In Mainstream Cigarette Smoke By Gc-Ms/Ms, Jie-Yun Cai, Hui-Ping Wang, Wei Liu, Xin-Rui Chen, Yan-Chun Xu, Xiao-Wei Ma, Chao Li
Food and Machinery
In this paper, employed an inter-standard quantitative method for determination of benzo[a]pyrene and its structural isomers (B[b]F, B[k]F, B[j]F, B[j]A, B[e]A, B[e]P, PER) in mainstream cigarette smoke by GC-MS/MS. The results showed that the LODs and the LOQs of target PAHs could achieve 0.056 6~0.181 7 and 0.188 6~0.605 5 ng/cig, respectively, while the linear correlation efficiencies are larger than 0.998 for all PAHs. The Intra-assay and Inter-assay precisions measured by 15 repeat runs are 1.91%~3.97% and 2.54%~4.46%, respectively. And with three different added-levels, the recovery rates for the target PAHs lie between 92.60% and 107.60%. It was proved that …
Research On Food Safety Management In Post Epidemic Period From The Perspective Of Supply Chain,
2023
Huanghe S & T University, Zhengzhou, Henan 450063 , China
Research On Food Safety Management In Post Epidemic Period From The Perspective Of Supply Chain, Li Zhang
Food and Machinery
The characteristics of food supply chain and risks formation mechanism of key links of food safety based on the perspective of supply chain were reviewed, and the countermeasures of food risk management in the post-epidemic period was discussed. We proposed that strengthening the food safety risk management and establishing an information-sharing platform for food safety supply chain are urgent, and this will optimize the food safety organization and coordination mechanism, improving the food safety monitoring system.
Text Study On The Civil Infringement Of Food Safety And Perfecting The Approach,
2023
Hunan University of Arts and Science, Changde, Hunan 415000 , China
Text Study On The Civil Infringement Of Food Safety And Perfecting The Approach, Zhou-Lan Liu
Food and Machinery
Based on the investigation of the civil law of food safety and the food safety law, it was found that the current legislation of civil infringement of food safety was lack of special legislation on civil infringement of food safety. Moreover, the legal compensation of the injured consumers was not effectively guaranteed, and the cost of safeguarding the rights of civil infringement of food safety was too high, and the spiritual compensation was lack of scientific operational provisions needed attention. This review put forward some suggestions on the improvement and construction of the legislation system of civil tort of food …
