Research Progress Of Food 3d Printing Technology At Home And Abroad Based On Bibliometrics,
2022
Editorial Department of Journal of Food Science and Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122 , China
Research Progress Of Food 3d Printing Technology At Home And Abroad Based On Bibliometrics, Li Chun-Li, Tang Tian-Tian, Zhang Min
Food and Machinery
This paper analyzes the related research papers on food printing published on the Web of Science core collection and CNKI database by using bibliometrics, and finds that the number of articles published and the citation frequency of 3D printed articles on food in China and abroad are increasing year by year. China, Australia and the United States are the countries with the highest number of articles published and cited, but from the point of view of the single citation frequency of articles, the quality of articles in China still needs to be improved. The team led by Zhang M, Bhandari …
The Influence Of Physical Termination Fermentation Process On Flavor Substances Of Low-Alcohol Jujube Wine,
2022
Pomology Institute, Shanxi Agricultural University, Taiyuan, Shanxi 030031 , China
The Influence Of Physical Termination Fermentation Process On Flavor Substances Of Low-Alcohol Jujube Wine, Yin Rong, Zhang Qian-Ru, Wang Jun-Yu, Liang Zhi-Hong
Food and Machinery
Objective: To provide theoretical basis for the industrialization production of low-alcohol jujube wine. Methods: Three methods including Pasteurization, high-frequency ultrasound and ultra-filtration were used to terminate the fermentation. Flavor substances of low-alcohol jujube wine were determined by ion chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry techniques, and sensory evaluation was also conducted. Results: There are five main organic acids in low-alcohol jujube wine: malic acid, citric acid, succinic acid, lactic acid and acetic acid. A total of 50 aroma components were detected, of which esters were the main aroma substances, and the contents of ethyl caprylate …
Variation Of Ethyl Carbamate Content In The Brewing Process Of Strong-Flavour Liquor In Hunan Province,
2022
Hunan Product Evaluation Center, Changsha, Hunan 410000 , China
Variation Of Ethyl Carbamate Content In The Brewing Process Of Strong-Flavour Liquor In Hunan Province, Huang Xiong-Wei, Li Wen-Xiang, Zeng Xian-Feng, Li Qing, Zhang Jian-Hui
Food and Machinery
Objective: This study aimed to improve the safety of the strong-flavour liquor in Hunan Province. Methods: The content of ethyl carbamate in raw grains, pit mud, distiller's grains, fermented grains and base liquor was detected by gas chromatography-mass spectrometry. Results: In each technological stage, the average concentration of ethyl carbamate in base liquor was the highest, and the significant test of EC content of head liquor and tail liquor P ＜0.05, there was a significant difference between the two, and the head liquor was higher than the tail liquor. The significance test P values of EC content …
Salting-Out Assisted Liquid-Liquid Extraction Coupled With Hplc-Ms/Ms For Determination Of 13 Kinds Of Bisphenols And Alkyl Phenol Compounds In Liquid Dairy Products,
2022
Zhejiang Institute of Product Quality and Safety Science, Hangzhou, Zhejiang 310018 , China
Salting-Out Assisted Liquid-Liquid Extraction Coupled With Hplc-Ms/Ms For Determination Of 13 Kinds Of Bisphenols And Alkyl Phenol Compounds In Liquid Dairy Products, Jiang Kan, Zhang Hui, Cao Hui, Wang Jin, Zhou Xue-Jun, Li Xiao-Yan
Food and Machinery
Objective: An analytical method was established for determination of 13 kinds of bisphenols and alkylphenol compounds in liquid dairy products by salting-out-assisted liquid-liquid extraction coupled with HPLC-MS/MS. Methods: The salting-out-assisted liquid-liquid extraction pre-treatment method was adopted, and the detection was performed in the mode of negative ion source multiple reaction monitoring (MRM) by triple quadrupole mass spectrometry, and quantitative analysis was performed by matrix external standard method. Besides, the effect of extraction solvent type, selection and the usage of salting-out agents on the recoveries were studied and the performance of the method was evaluated. Results: The liquid …
Quality And Safety Analysis And Supervisory Suggestion Of Sampling Inspection Of Vegetables Sold In Shanghai From 2019 To 2021,
2022
Institute for Agri-Food Standards and Testing Technology, Shanghai Academy ofAgricultural Sciences, Shanghai 201403 , China ；Shanghai Co-Elite Agri-food TestingTechnology Service Co., Ltd., Shanghai 201403 , China
Quality And Safety Analysis And Supervisory Suggestion Of Sampling Inspection Of Vegetables Sold In Shanghai From 2019 To 2021, Jin Qi-Qi, Chen Lei, Zhou Jing, Bai Bing
Food and Machinery
Objective: Understand the quality and safety of vegetables sold in Shanghai, and provide data and reference for future supervision. Methods: Public information on the supervision and sampling of vegetables by the Shanghai Market Supervision and Administration from 2019 to 2021 was collected, and the information was analyzed and summarized. Results: The statistical results of 2019—2021 show that the unqualified rate of vegetable products were 1.36%, 0.78% and 2.88%, respectively. Bulb vegetables, beans and leafy vegetables were found to be unqualified products within three years, and the unqualified rate of bulb vegetables was the highest. The main substandard …
Food Safety Emergency Drill System Based On Virtual Reality Technology,
2022
National Medical Products Administration Institute of Executive Development, Beijing 100073 , China
Food Safety Emergency Drill System Based On Virtual Reality Technology, Li Jing, Zou Ji-Tao
Food and Machinery
Analyze the typical scenes and causes of food safety emergencies, develop the food safety emergency drill system based on the Unity3D virtual reality development platform by using virtual reality technology, and optimize the stability and fluency of system operation. The system realizes the immersive experience during the drill. The personnel enter the virtual drill scene through the simulation equipment for interactive operation and carry out the drill in real time, which is helpful to improve the emergency response ability of drill personnel.
Localization And Counting Of String Tomatoes Based On Improved Tiny-Yolov5l Algorithm,
2022
Intelligent Equipment Research Center, Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097 , China ；Key Laboratory for Quality Testing of Software and Hardware Products onAgricultural Information, Ministry of Agriculture and Rural Affairs, Beijing 100097 , China
Localization And Counting Of String Tomatoes Based On Improved Tiny-Yolov5l Algorithm, Zhao Jiu-Xiao, Zhang Xin, Shi Kai-Li, Li Jing-Jing, Li Zuo-Lin
Food and Machinery
Objective: This study is to improve the sorting efficiency of string tomatoes, and solve its false detection and false detection. Methods: First, collect the image data set of string tomatoes, expand the data and improve the generalization performance of the model through data enhancement, and 3×3 convolution is replaced by improved SVM-MHSA layer. By replacing softmax classification function in MHSA with SVM classification function which is more suitable for string tomatoes, the detection accuracy of string tomatoes is enhanced. Secondly, the remaining 3×3 convolution is replaced by deep separable convolution to reduce the number of parameters and improve …
Design And Implementation Of On-Line Nondestructive Rapid Testing System For Wheat Flour Quality,
2022
School of Artificial Intelligence Beijing Technology and Business University, Beijing 100048 , China ；Beijing Key Laboratory of Big Data Technology for Food Safety, Beijing 100048 , China
Design And Implementation Of On-Line Nondestructive Rapid Testing System For Wheat Flour Quality, Sun Xiao-Rong, Zheng Dong-Yu, Liu Cui-Ling, Wu Jing-Zhu, Jin Jia-Rui
Food and Machinery
Objective: This study aimed to detect the quality of wheat flour quickly and non-destructively. Methods: The online detection system for wheat flour quality was built in the experiment, which mainly includes the flowing four parts: micro near-infrared spectrometer integrated device, production line adjustable speed simulation device, spectrum online acquisition and control software and online modeling and analysis software. Different modeling algorithms were used to establish quantitative analysis models for moisture, ash and gluten, and the robustness of the online quantitative analysis model was optimized. The influence of different experimental conditions on the modeling results was analyzed. Results: …
An Online Visual Detection And Identification Method For The Defective Of Qinqinchang,
2022
College of Mechanical Engineering, Tianjin University of Science & Technology, Tianjin 300222 , China
An Online Visual Detection And Identification Method For The Defective Of Qinqinchang, Dang Guo-Hui, Wang Yong-Qiang, Zhou Cong-Ling
Food and Machinery
Objective: This study aimed to study the automatic detection method of common appearance defects in the production process of Qinqinchang. Methods: CMOS camera was used to obtain the image information of the product online, and image processing technology was used to extract the appearance defect features of the product and analyze the types of defects. Results: The accuracy rate of the online detection method for the common appearance defects of kissing intestines was 97.2%. Conclusion: The method is simple and has broad application prospect.
Application Of Ceramic Container In Tea Packaging And Development Strategy Of Contemporary Design,
2022
Foshan University, Foshan, Guangdong 528000 , China
Application Of Ceramic Container In Tea Packaging And Development Strategy Of Contemporary Design, Li Ling-Ling
Food and Machinery
Clarify the value of ceramic containers used in tea packaging from the development process, study the impact of contemporary consumer culture, industrialization and globalization on ceramic tea packaging containers, discuss the orientation and development strategy of contemporary ceramic containers design applied to tea packaging.
Preparation Of Phytosterol Α-Linolenic Acid Ester And Its Application In Astaxanthin-Loaded Liposomes,
2022
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001 ,China
Preparation Of Phytosterol Α-Linolenic Acid Ester And Its Application In Astaxanthin-Loaded Liposomes, Liu Yan-Jun, Pan Li, Chang Zhen-Gang, Meng Hao-Jie, Zhang Guo-Zhi
Food and Machinery
Objective: This study focuses on improving the stability and water solubility of astaxanthin. Methods: Phytosterol α-linolenic acid ester was synthesized by chemical method with phytosterol andα-linolenic acid as raw materials. Liposomes co-encapsulating astaxanthin and phytosterol α-linolenic acid ester were prepared by employing a thin-film ultrasound technique with the utilization of soybean phospholipid. Results: Based on the structure analysis by infrared spectroscopy and nuclear magnetic resonance, it has been demonstrated that the product was phytosterolα-linolenic acid ester. The purity of phytosterolα-linolenic acid ester was (90.72±2.09)% by gas chromatography. The encapsulation efficiency of liposomes co-encapsulating astaxanthin and phytosterolα-linolenic acid …
Survey Results And Analysis Of Food Education Of Urban Middle School Students In Cities,
2022
Middle School Affiliated to the National University of Defense Technology of the Chinese People's LiberationArmy, Changsha, Hunan 410003 , China ；Changsha Changjun High School, Changsha, Hunan 410002 , China
Survey Results And Analysis Of Food Education Of Urban Middle School Students In Cities, Wang Qiu-Yun
Food and Machinery
In order to understand the awareness of urban adolescents on healthy diet, nutrition knowledge, traditional food culture, and food safety, a food education survey was carried out in the Middle School Affiliated to the National University of Defense Technology of the Chinese People's Liberation Army. Based on 1 088 middle and high school students, the questionnaire was designed from four dimensions: food nutrition cognition, correct eating habit cultivation and safety knowledge, traditional diet and etiquette inheritance, food education knowledge cognition and attitude. The results show that urban Middle school students have a high degree of awareness of food nutrition knowledge, …
Evaluation Of The Effect Of Kiwifruit Cultivars On The Quality Of Kiwifruit Chips,
2022
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academyof Agricultural Science, Wuhan, Hubei 430064 , China
Evaluation Of The Effect Of Kiwifruit Cultivars On The Quality Of Kiwifruit Chips, An Chuan-Hui, Huang Wen-Jun, Zhong Cai-Hong, He Jian-Jun, Chen Xue-Ling, Zhang Qi
Food and Machinery
Objective: The aim of this study was to analysis the effect of cultivars on the adaptability of kiwifruit processing to chips while six cultivars of kiwifruit were used as the raw material. Methods: Kiwifruit chips were prepared by the method of vacuum freeze-dried. Sensory evaluation and nine indexes such as the yield of kiwifruit chips, water-soluble pectin, acid-soluble pectin, soluble sugar, total acid content, sugar-acid ratio. ascorbic acid content, hardness and crispness of kiwifruit chips were analyzed. Results: There were significantly differences among yield, nutrient content and sensory indicators in kiwifruit chips while the kiwifruit chips were …
The Development Process, Implementation Characteristics And Experience Enlightenment Of Infant Food Education In Japan,
2022
The College of Education Science, Xinjiang Normal University, Urumqi, Xinjiang 830054 , China ；The College of Education Science, Yancheng Teacher University, Yancheng, Jiangsu 224007 , China
The Development Process, Implementation Characteristics And Experience Enlightenment Of Infant Food Education In Japan, Shi Gui-Hong, Feng Jiang-Ying
Food and Machinery
This paper systematically combs the development process and implementation characteristics of Japanese infants food education, and puts forward that China can establish a scientific and perfect Chinese infants food education system on the basis of learning from the mature experience of Japanese infants food education, starting from the creation of infants characteristic food education courses, strengthening the training of food education teachers, building a food education coordination mechanism, inheriting excellent food culture and improving food education laws and regulations.
Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts,
2022
University of California, Davis
Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts, Thais M. Ramos, Hanna Louvau, Heesun Kim, Maria L. Marco, Erin Dicaprio
Journal of Extension
Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.
Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro,
2022
College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang, Hubei 441053 , China
Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro, Shi Juan, Bao Hong-Hui, Zhang Pei, Zhang Ti-Pei, Zhou Rui
Food and Machinery
Objective: To evaluate the physiological effects of whole kidney been food and develop functional resources of different color kidney beans. Methods: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities of digestive solution and starch hydrolysis kinetics and glucose diffusion properties of three kidney bean were investigated through in vitro simulated gastrointestinal digestion. Results: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities were black kidney bean＞red kidney bean＞white kidney bean (P＜0.05). The kinetic rate of first order reaction of starch hydrolysis, rapidly digestible starch …
Research Progress On Extraction Of Phenols With Natural Deep Eutectic Solvent,
2022
College of Life Sciences, Yantai University, Yantai, Shandong 264005 , China
Research Progress On Extraction Of Phenols With Natural Deep Eutectic Solvent, Zhang Yi-Xin, Wu Xu-Ran, He Ruo-Han, Feng Shuo, Yang Feng-Qi
Food and Machinery
This review summarized the research status of NADES on the extraction and separation of phenols, discussed the main factors affecting the extraction efficiency, and prospected the future development direction.
Research Progress On Properties, Industrial Production Of Reduced Glutathione And Its Application In Big Health Industry,
2022
Guangdong Zhaoqing Xinghu Biotechnology Company, Zhaoqing, Guangdong 526040 , China
Research Progress On Properties, Industrial Production Of Reduced Glutathione And Its Application In Big Health Industry, Cai You-Hua, Wu Zi-Hao, Huang Xiao-Chen, Lin Yu-Kuan, Zheng Ming-Ying
Food and Machinery
The structural characteristics and physiological activities of reduced glutathione (GSH), as well as its metabolic pathways in vivo were reviewed, and the research progress in preparation, extraction, purification, application and industrial production of GSH were summarized. Moreover, the future research directions in functional activity, industrial production and product application of GSH were prospected.
Study On Nutrition Labeling Optimization Based On Augmented Reality,
2022
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081 , China
Study On Nutrition Labeling Optimization Based On Augmented Reality, Huang Ze-Ying, Li Hai-Jun
Food and Machinery
To optimize nutrition labeling in China, this paper tried to overlay virtual information on original information from the nutrition information table by using augmented reality (AR), and then added three new guidance functions of nutrition labeling knowledge popularization, nutritional content auxiliary calculation and precise nutrition guidance through database construction, 3D modeling building and mobile phone application making. For the implementation of AR nutrition labeling, some suggestions were put forward, such as the establishment of national nutrition health database, the forecast of the implementation effect of the labeling and the operation mechanism design.
Analysis And Comprehensive Evaluation Of Amino Acid Composition Of Coreopsis Tinctoria From Different Habitats,
2022
School of Food and Bioengineering, Xihua University, Chengdu, Sichuan 610039 , China
Analysis And Comprehensive Evaluation Of Amino Acid Composition Of Coreopsis Tinctoria From Different Habitats, Lu Qing-Yao, Zhou Min, Zhou Hui-Ling, Jiao Shi-Rong
Food and Machinery
Objective: This study focuses on in-depth research and development of the utilization of Coreopsis tinctoria resources. Methods: The Coreopsis samples from Hetian, Urumqi, Aba, Luding and Xining were hydrolyzed with hydrochloric acid, and the contents of 17 kinds of amino acids were determined by automatic amino acid analyzer. On this basis, the characteristics of amino acid flavor were analyzed and compared with the amino acid pattern spectrum issued by FAO/WHO. RAA, RC and SRC were calculated, and correlation analysis and cluster analysis were performed on 17 kinds of amino acids of chrysanthemum. Thereafter, the nutritional value of Coreopsis …
