Prediction Of Safe Storage Period And Quality Of Fresh Yellow Peach Based On Correlation And Time Series Analysis,
2022
Forest and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403 , China ；Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403 ,China
Prediction Of Safe Storage Period And Quality Of Fresh Yellow Peach Based On Correlation And Time Series Analysis, Zhou Hui-Juan, Gao Xiao-Feng, Ye Zheng-Wen, Feng Zi-Yao, Su Ming-Shen, Du Ji-Hong, Zhang Xia-Nan, Li Xiong-Wei, Zhang Ming-Hao
Food and Machinery
Objective: In order to study the correlation between fruit firmness, total soluble solids, red and green color, sensory scores of fresh yellow peaches, a prediction model of safe storage period of yellow peach was established to realize early warning and prediction of fruits quality. Methods: Solute Jinxiu peach was used as test material,firmness with skin, firmness without skin, fruit color difference,soluble solid contentand other indexes of the fruits in storage in three picking periods were measured, and sensory scores were made in four modules: fruit texture, color, flavor and aroma. The correlation analysis and time series analysis techniques …
Microscopic Experimental Study On The Influence Of Different Cooling Rates On The Structure Of Apple Cells,
2022
Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134 , China
Microscopic Experimental Study On The Influence Of Different Cooling Rates On The Structure Of Apple Cells, Zhang Zhe, Wu Qiao-Yan, Chen Jia-Nan, Xu Yao, Ji Hong-Wei
Food and Machinery
Objective: To find the most suitable cooling rate to meet people's requirements for apple storage quality at low temperature. Methods: The changes of apple tissue and cell structure were observed by low-temperature cold table equipment, and the changes of freezing temperature before and after cooling were compared and analyzed. Meanwhile, the changing trends of area, roundness, circumference, diameter, deformation, volume and internal pressure were compared and analyzed. Results: With the increase of cooling rate, the freezing temperature and freezing time of apple cells decreased gradually. The morphological parameters of apple cells changed with the increase of cooling …
Optimization Of Extraction Process And Activity Study Of Antimicrobial Peptides From Pleurotus Tuber-Regium Mycelium,
2022
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070 , China
Optimization Of Extraction Process And Activity Study Of Antimicrobial Peptides From Pleurotus Tuber-Regium Mycelium, Zhang Shu-Hui, Luo Lu, Sun Xue-Yan, Ma Ai-Min
Food and Machinery
Objective: To improve the yield and antibacterial rate of antimicrobial peptides from Pleurotus tuber-regium mycelium (PTRM-AMPs). Methods: Taking the yield and the antibacterial rate of PTRM-AMPs against Staphylococcus aureus and Esche-richia coli as evaluation indexes, on the basis of protease screening, the extraction process of PTRM-AMPs was optimized, and the minimum inhibitory concentration of PTRM-AMPs was determined. Results: The optimum technological conditions for the preparation of PTRM-AMPs by alkaline protease hydrolysis were as follows: the enzymatic hydrolysis temperature was 39.5 ℃, the enzymatic hydrolysis time was 3.2 h, the pH value was 11.1, the solid-liquid ratio was …
Optimization Of The Extraction Process Of Citronella Volatile Oil And Its Antioxidant And Antifungal Activities,
2022
Northeast Agricultural University, Harbin, Helongjiang 150030 , China
Optimization Of The Extraction Process Of Citronella Volatile Oil And Its Antioxidant And Antifungal Activities, Wang Jia-Li, Zhang Xiao-Nan, Xiong Ting-Ting, Niu Ya-Qian, Zhang Ying-Di, Xu Fu
Food and Machinery
Objective: This study aimed to optimize the microwave-assisted water distillation extraction process of citronella volatile oil, and to evaluate the antioxidant properties and antifungal ability of citronella volatile oil. Methods: The Box-Behnken response surface method was used to analyze the influence of liquid-to-material ratio, microwave power and microwave time on the yield of volatile oil. Gas chromatography-mass spectrometry (GC-MS) analysis was used to identify the composition of the volatile oil. Thereafter, DPPH· and ABTS· scavenging methods and β-carotene bleaching experiment were utilized to evaluate the anti-oxidation ability of volatile oil. Perforation method and broth dilution method were used …
Optimization On Extraction Process Of Resveratrol By Intermittent Ultrasonic Assisted Enzymatic Extraction From Grape Skin Residue,
2022
Department of Basic Medicine, Jiaozuo Adult Medical College, Jiaozuo, Henan 454000 , China
Optimization On Extraction Process Of Resveratrol By Intermittent Ultrasonic Assisted Enzymatic Extraction From Grape Skin Residue, Zhang Qin, Tian Zi-Ming, Wang Jin-Zhu
Food and Machinery
Objective: In order to efficiently extract resveratrol and to maintain the good antioxidant capacity. Methods: Resveratrol was extracted from grape skin residue using intermittent ultrasonic assisted enzymatic extraction. The response surface method (RSM) was utilized to optimize the extraction process, and the antioxidant capacity of resveratrol were analyzed. Results: The experiment results indicated that under the condition of buffer solution pH of 5.0, cellulase dosage of 1.3% and enzymolysis temperature of 57 ℃, the resveratrol obtained better extraction effect after intermittent assisted treatment with 300 W ultrasonic waves for accumulatively 43 min, and the average yield could …
Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake,
2022
Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, QuanzhouNormal University, Quanzhou, Fujian 362000 , China ；The Engineering Research Center for CharacteristicTraditional Food of Southern Fujian, Quanzhou Normal University, Quanzhou, Fujian 362000 , China
Effects Of Yam Powder On The Quality Of Xylitol Chiffon Cake, Zhang Min-Hua, Zheng Zong-Ping, Chen Hong-Bin, Wang Bao-Bei, Ma Li-Na, Li Jin-Gui
Food and Machinery
Objective: The yam powder was applicated and added in xylitol chiffon cake to investigate its effects on the quality of cake. Methods: In the process of preparing xylitol yam chiffon cake,the specific volume, relative density of batter, moisture content, color and texture of cake were taken as the investigation indexes to study the effects of different proportions of yam powder (10%, 20%, 30%, 40%, 50%) on thequality of cake. Results: The specific volume of cake decreased, whereas the relative density and moisture content of batter increased with the increasing amount of yam powder. On the other hand, …
Effects Of Superfine Adzuki Bean Flour On Physicochemical Properties Of Flour And Development Of Fresh And Wet Noodles,
2022
Luohe Medical College, Henan Province Engineeing Research Center of Nutritional and Health, Luohe, Henan 462002 , China
Effects Of Superfine Adzuki Bean Flour On Physicochemical Properties Of Flour And Development Of Fresh And Wet Noodles, Yang Yong-Hong
Food and Machinery
Objective: To study the effect of superfine adzuki bean flouron the physicochemical properties of flour and quality of fresh and wet noodles, and explore the appropriate amount of superfine adzuki bean flour added in fresh wet noodles. Methods: The farinograph, extensograph, wet gluten meter, falling number meter and flour whiteness meter were used to determine the influence of superfine adzuki bean flour on the physical and chemical indexes of flour, and the texture analyzer was used to determine the texture parameters of fresh wet noodles. Sensory method was used to evaluate the effects of superfine adzuki bean flour …
Research On Fermentation Process Optimization, Antioxidant And Hypoglycemic Activity Of Pigmented Rice Lactic Acid Beverage,
2022
China Certification & Inspection Group Hunan Co., Ltd., Changsha, Hunan 410021 , China
Research On Fermentation Process Optimization, Antioxidant And Hypoglycemic Activity Of Pigmented Rice Lactic Acid Beverage, Liu Ting, Li Jia-Ni, Shen Jun-Li, Lu Jun, Yang Wen-Yi
Food and Machinery
Objective: To develop pigmented rice lactic acid beverage with good antioxidant and hypoglycemic activity. Methods: Taking black and purple rice as the main material, the effect of mass ratio of purple rice to black rice, the addition amount of Lactobacillus bacteria, fermentation time and solid-liquid ratio on the sensory evaluation value, total phenolics content, ferric ion reducing antioxidant power (FRAP), ABTS free radical scavenging ability, and the inhibition rate of α-glucosidase of pigmented rice lactic acid beverage were explored. Results: The optimal technology of pigmented rice lactic acid beverage was as follows: the mass ratio of purple …
Process Optimization Of Polyunsaturated Fatty Acid Oil Microcapsule,
2022
College of Nursing and Health Management & College of Life Science and Chemistry, WuhanDonghu University, Wuhan, Hubei 430212 , China
Process Optimization Of Polyunsaturated Fatty Acid Oil Microcapsule, Gui Zheng-Jie, Xiong You-Peng, Huang Qi-Dong, Zhou Xu, Yang Jie
Food and Machinery
Objective: To meet the market demand, high concentration PUFA oil microcapsules were developed. Methods: The microencapsulated oil was prepared by spray drying method with β-cyclodextrin /gelatin as a composite wall material and high content polyunsaturated fatty acid oil sunflower seed oil as a core material, and the preparation process parameters of oil microcapsules were optimized by single factor experiment and response surface experiment. Results: The best technological conditions of oil microcapsule were solid content of 25.2%, and the mass ratio of composite wall material β-cyclodextrin: gelatin was 6.7∶1. The dosage of emulsifier was 1%, and …
Effect Of Compound Thickener On The Quality Of Red Jujube And Aloe Low-Sugar Jam,
2022
Management Academy of China Cooperative, Beijing 100032 , China
Effect Of Compound Thickener On The Quality Of Red Jujube And Aloe Low-Sugar Jam, Lin Zhi-Rong
Food and Machinery
Objective: This study aimed to solve the poor viscosity of red jujube and aloe low-sugar jam. Methods: Using CMC-Na and AGAR as thickeners, the effects of compound thickeners on texture properties and sensory quality of red jujube and aloe low-sugar jam under different storage time were investigated. The technological parameters of jam were optimized by orthogonal test and rheological test. Results: When the ratio of CMC-Na and AGAR in the compound thickener was 7∶3, no significant difference in hardness and viscosity were found between fresh jam and preserved 90 d jam, and the jam was delicate and …
Preparation, Selenium Content And Stability Of Antihypertensive Peptides From Selenium-Enriched Moringa Oleifera Seed Protein By Enzymatic Hydrolysis,
2022
College of Food Science South China Agricultural University, Guangzhou, Guangdong 510642 ,China
Preparation, Selenium Content And Stability Of Antihypertensive Peptides From Selenium-Enriched Moringa Oleifera Seed Protein By Enzymatic Hydrolysis, Chen Bing-Bing, Yang Yi, Li Jia-Yi, Jin Chang-Yan, Cheng Bin-Pei, Deng Yong-Qi, Lin Bi-Min, Liang Dong, Tang De-Jian, Meng Li, Miao Jian-Yin
Food and Machinery
Objective: To develop selenium-enriched (Se-enriched) Moringa oleifera seed protein resources. Methods: Using Se-enriched Moringa oleifera seed protein powder as raw material, the enzymatic hydrolysis conditions of Se-enriched Moringa oleifera seed protein antihypertensive peptides from Se-enriched Moringa oleifera seed protein were obtained by single factor and response surface optimization, and the ACE inhibitory activity, Se content and stability of the optimal enzymatic hydrolysate were analyzed. Results: The optimal enzymatic hydrolysis conditions of Se-enriched Moringa oleifera were as follows: enzymatic hydrolysis time 3 h, temperature 34 ℃, pH 8, concentration of substrate 7%, enzyme to substrate ratio 0.3%. Under …
Advance Of Progress On Emulsion Properties In Aqueous Enzymatic Extraction Of Peanut Oil,
2022
College of Grain, Oil and Food, Henan University of Technology, Zhengzhou, Henan 450001
Advance Of Progress On Emulsion Properties In Aqueous Enzymatic Extraction Of Peanut Oil, Zhao Yu-Hui, Chen Fu-Sheng, Liu Chen, Gao Yu-Hang
Food and Machinery
In this review, the mechanism of emulsion formation and the influence of physical, chemical, biological and other environmental factors on its stability were summarized, and the demulsification method in the industrial application of hydroenzymatic extraction of peanut oil was prospected.
Research Progress On The Influence Of Black Tea Fermentation Conditions On The Tea Pigment Formation,
2022
Tea Research Institute, Hangzhou Academy of Agriculture, Hangzhou, Zhejiang 310024 , China
Research Progress On The Influence Of Black Tea Fermentation Conditions On The Tea Pigment Formation, Cui Hong-Chun, Zhang Jian-Yong, Zhao Yun, Huang Hai-Tao, Ao Cun, Li Hong-Li, Shi Da-Liang
Food and Machinery
The research progress of the influence of fermentation temperature, fermentation humidity, fermentation time and exogenous additives on the formation of black tea pigment were reviewed. The future research and development trend of black tea pigment formation was prospected.
Research Progress On The Functional Components Of Grifola Frondosa And Their Biological Activities,
2022
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China
Research Progress On The Functional Components Of Grifola Frondosa And Their Biological Activities, Xiong Wen-Yu, He Jun-Qiang, Dai Wan-Zhen, Wu Yu-Yan, Liu Bin
Food and Machinery
The main functional components and biological activities of Grifola frondosa were reviewed, and the existing problems and future research directions were also discussed.
The Overview Of Sn-2 Palmitate Content In Breastmilkand Current Research Status,
2022
Aus nutria Dairy〔China〕Co., Ltd., Changsha, Hunan 410200 , China ；Aus nutria Instituteof Food and Nutrition, Changsha, Hunan 410200 , China ；Hunan Enginering and TechnologyResearch Center for Nutrition and Health Products, Changsha, Hunan 410200 , China
The Overview Of Sn-2 Palmitate Content In Breastmilkand Current Research Status, Dong Ling, Zhou Xin-Yue, Jiang Yi-Kang, Li Wei, Pan Li-Na
Food and Machinery
Thecomparisonofsn-2palmitatecontentinhumanmilk and animal milk in China， Europe and the United States， aswellastheresearchreports onthe physiological functionofinfants and young children were reviewed.The application andpotential prospect of sn-2 palmitate in infant food were also pros-pected.
Study On The Relationship Between Polyphenolic Compoundsand The Taste Of Fruit Juice Samples,
2022
Joint Lab of Chemistry&Combustion, IATUSTC-CTAIC, Hefei, Anhui 230066 , China ；TechnologyCenter, China Tobacco Anhui Industrial Co., Ltd., Hefei, Anhui 230088 , China
Study On The Relationship Between Polyphenolic Compoundsand The Taste Of Fruit Juice Samples, He Zeng-Yang, Li Yu-Xiu, Zhu Qing-Sheng, Ning Yong, Zhu Xiao-Lan
Food and Machinery
Objective：This study aimed to clarify the content anddistribution of polyphenols in fruit juice samples and explore theintrinsic connection of the content of polyphenols with the taste offruit juice .Methods： 15 kinds of polyphenols in fruit juice sampleswere determined by HPLC-MS/MS following ethanol ultrasonic-assisted extraction.Various statistical methods such as correlation and_cluster analysis，were used to establish thesensory evaluation system of fruit juice with the values ofdifferent tastes，including sweetness，sourness，bitterness，salty， umami， astringency and piquancy.Lastly， the relationshipbetween the content of polyphenols and sensory evaluation wasexplored by correlation analysis .Results： 14 types of fruit juiceswere divided into four categories owing to …
Effects Of Soaking Temperature On Rice Regenerationcharacteristics And Edible Quality,
2022
Tourism and Culinary Institute Yangzhou University, Yangzhou, Jiangsu 225100 , China ；Huai yang Cuisine Industrial ix ation Engineering Research Center of Jiangsu Province, Yangzhou,Jiangsu 225100 , China ；Key Laboratory of Chinese Cuisine Intangible Cultural HeritageTechnology Inheritance, Ministry of Culture and Tourism, Yang chou, Jiangsu 225100 , China
Effects Of Soaking Temperature On Rice Regenerationcharacteristics And Edible Quality, Liu Wei, Zhou Xiao-Yan, Shaw En-Xuan, Zhao Zhao, Wang Qiu-Yu
Food and Machinery
Objective：To study the effects of different soakingtemperatures on the short-term return of rice in rice， and providea certain theoretical basis for controlling starch food.Methods：The japonica rice was soaked at(20， 35， 50， 65， 80℃) for15min， using low-field nuclear magnetic resonance， differentialscanning calorimetry，texture analyzer， colorimeter， etc.tostudy its cooking characteristics， thermal characteristics， textureand color difference to reflect its retro gradation characteristics.Results：When the soaking temperature was 50℃， the soakingtemperaturewaslowerthanthestarchgelatin izationtemperature.After short-term retro gradation， it was conduciveto the retention of moisture in the rice grains， with the besttaste， the highest brightness， and a low degree of retro gradation.Conclusion：Soaking …
Effects Of Lactic Acid Bacteria Ferment Ated Pollenson The Inhibition Of A-Glucosidase,
2022
College of Ocean Food and Biological Engineering, Jim ei University, Xiamen, Fujian 361021 , China
Effects Of Lactic Acid Bacteria Ferment Ated Pollenson The Inhibition Of A-Glucosidase, Luo Yue-Peng, Yang Yuan-Fan, Yu Yang-Jun, He Jun-Zhu, Wu Ling
Food and Machinery
Objective：This study focus on improving the a-glucosi-dase inhibition rate of Camellia pollens.Methods：Usinga-gluco-sida se inhibition rate as the index， the response surface method-ology was used to optimize the effects of lactic acid bacteria in ocu-lation amount， fermentation temperature and fermentation timeon the results of Camellia pollens fermentation.Results：It wasfound that the number of lactic acid bacteria inoculated had thegreatest effect on α- glucosidase inhibition， followed by ferment a-tion temperature.The optimized fermentation conditions of Ca-melli a pollens were 0.9%lactic acid bacteria inoculation at 37℃for 3 days.Under the control of the optimized conditions， the in-hi bition rate of αglucosidase …
Effect And Mechanism Of Rosa Roxburgh Ii Polysaccharide On Improvinginsulin Resistance In Obese Rats,
2022
Science and Technology College Gann an Normal University, Gan zhou, Jiang zi 341000 , China
Effect And Mechanism Of Rosa Roxburgh Ii Polysaccharide On Improvinginsulin Resistance In Obese Rats, Zhang Shuai-Jun, Tang Yue-Mei, Niu Ying-Peng, Zhang Jin
Food and Machinery
Objective：This study aimed to develop R.roxburghii as functional food in medicine and healthcare products.Methods：High-fat dial-induced insulin resistance rat model was established.There were normal control group， the model group， the positivecontrol group， and the low and high dose group of R.roburghii polysaccharide(100mg/kg and 200mg/kg) .The body weight was recorded before and after the experiment.The serum oxidative stress indexes(SOD， MDA) ， lipid metabolism indexes(TG， TC) ， fasting blood glucose(FBG) and fasting insulin(FINS) levels， as well as the mRNA and protein expressions of PI3K an dG LUT 4m RNA in skeletal muscle were detected.Re-sults：Compared with the model group， the bodyweight， serum MDA， TG， …
Determination And Principal Component Analysis Of 8 Kinds Of Bioactive Substances In Different Flaxseed Vareties,
2022
Heilongjiang Bay i Agricultural University, Daqing, Heilongjiang 116331 9, China
Determination And Principal Component Analysis Of 8 Kinds Of Bioactive Substances In Different Flaxseed Vareties, Sun Qiang, Wang Li-Yan, Jing Rui-Yong, Guo Yong-Cia
Food and Machinery
Objective：Thisstudy aimedto investigatethedifference of bio activators from different flaxseed .Methods： 12flaxseed varieties were used as study objectives， 8kindsofbioac-tivat ors from different varieties of flaxseed were measured andanalyzed by principal component and clustering.Results：Theorder of effect of flaxseed varieties on bioactive substances was asfollows：lignan＞total cyanide＞flavone＞phytosterol＞total phe-no lic acid＞to cop hero nic acid＞FRAP value＞DP PH value.3 principal components were extracted by principal component a-nalysis and their accumulative contribution ratereach to82.925%.The first， second and third principal component weremainly determined by flavone and FRAP values， lignan and to co-p hero nic acid， total cyanide and total phenolic acid， respectively.12 flaxseed …
