Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products,
2022
South Dakota State University
Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni
Electronic Theses and Dissertations
Protein is an essential dietary component, and sufficient intake is vital in a healthy and balanced diet. Consumers are becoming increasingly aware of and knowledgeable about the role of protein in the diet. Two of the next-generation dairy protein ingredients isolated from milk are micellar casein (MCC) and milk-derived whey protein, isolated from skim milk using microfiltration (MF). Membrane filtration has been used extensively by the dairy industry to produce a variety of dairy ingredients from milk. MCC manufactured from freshly pasteurized milk can be directly consumed or as a supplement to fortify and enhance nutritional qualities in processed food …
Comparison Of Taste And Aroma Components Between Whole Passion Fruit And Fruit Juice Fermented Wine,
2021
Guizhou University, Guiyang, Guizhou 520025, China
Comparison Of Taste And Aroma Components Between Whole Passion Fruit And Fruit Juice Fermented Wine, Hu Lai-Li, Qin Li-Kang, Wang Yu-Zhu
Food and Machinery
Objective: This study aimed to promote the quality of passion fruit wine. Methods: Passion fruit wine was brewed with whole passion fruit and juice as raw materials, and the contents of organic acids, amino acids and volatile compounds were measured respectively. Then the flavor components of passion fruit wine were evaluated by combining the results of electronic tongue test. Results: The main organic acids in the two fermented passion fruit wines were tartaric acid, citric acid, lactic acid and malic acid, while the content of the first three organic acids in whole fruit wine was significantly higher than that in …
Research On The Governance Of Food Safety Network Rumors In The New Media Environment,
2021
Hubei Branch of National Computer Network Emergency Technology Processing and Coordination Center, Wuhan, Hubei 430070, China
Research On The Governance Of Food Safety Network Rumors In The New Media Environment, Wang Jian, Peng Qiao
Food and Machinery
This article focuses on the three governance bodies of the government, new media platforms, and the public. From the perspectives, they discussed the governance of food safety network rumors in the new media environment, and put forward specific governance strategies.
Research On Packaging Design Innovation Of Chongqing Hot Pot Under Single Economy,
2021
School of Art, Suzhou University, Suzhou, Jiangsu 215000, China
Research On Packaging Design Innovation Of Chongqing Hot Pot Under Single Economy, Zhang Da-Lu, Tang Lan-Ling
Food and Machinery
Chongqing hot pot has seized the tide of “single economy” and changed the dining form of hot pot with many people eating, and then broke the traditional consumption scene of hot pot. The packaging of Chongqing hot pot gradually developed to miniaturization and convenience and reflected the emotional resonance with consumers in the packaging. Moreover, it presented the social attributes of the packaging, and met the consumption needs of consumers. “Single economy” and chongqing hot pot, the two completely different attributes of the individual integration, promote the future development of Chongqing hot pot packaging design.
Preparation Of Schizonepeta Polysaccharide And Its Effect On Antimicrobial Activity Of The Juice Of Lily Schizonepeta Pear,
2021
Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223003, China
Preparation Of Schizonepeta Polysaccharide And Its Effect On Antimicrobial Activity Of The Juice Of Lily Schizonepeta Pear, Cao Yang, Zhang Li-Fang, Jia Chun-Feng
Food and Machinery
Objective: The preparation of polysaccharide from Schizonepeta tenuifolia and its effects on the antibacterial activity of the juice of lily-schizonepeta -pear were studied, in order to expand its application in drinks. Methods: The optimal preparation technology of polysaccharide from S. tenuifolia was studied by orthogonal test. The effect of schizonepeta polysaccharide on antimicrobial activity of the juice of lily-schizonepeta -pear was determined by filter paper disc-agar diffusion method. Results: The results showed that the optimal extraction conditions of schizonepeta polysaccharide were as follows: solid-liquid ratio 1∶30 (g/mL), temperature 60 ℃, extraction time 2 h. The extraction yield of polysaccharide was …
Extraction Process Optimization, Composition Analysis Of Volatile Oil From Perilla Frutescens Leaf And Its Antioxidant Activity,
2021
Wuhan Huanghelou Essence and Flavor Co., Ltd., Wuhan, Hubei 430050, China
Extraction Process Optimization, Composition Analysis Of Volatile Oil From Perilla Frutescens Leaf And Its Antioxidant Activity, Qi Fu-You, Jian Shun-Hua, Liu Yin, Duan Li-Ping, Wu Zhao
Food and Machinery
Objective: The research aimed to optimize the supercritical CO2 extraction process of volatile oil from Perilla frutescens leaf and enhance the practical value of Perilla frutescens. Methods: The optimal parameters for extraction of volatile oil from Perilla frutescens leaf was predicted by single factor experiments （extraction pressure, extraction temperature, extraction time and CO2 flow） and response surface methodology. Then the gas chromatography-mass spectrometry （GC-MS） was applied to determine the chemical components of volatile oil from Perilla frutescens leaf. In addition, its antioxidant activity was explored with the scavenging capacity on DPPH· and ·OH radicals. Results: The optimal process …
Study On Processing Technology Of Chili Flavor Beef Tallow And Its Volatile Compounds Analysis,
2021
Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China;Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China
Study On Processing Technology Of Chili Flavor Beef Tallow And Its Volatile Compounds Analysis, Li Dong, He Xin-Yi, Li Yun, Yao Di
Food and Machinery
Objective: To expand the application of beef tallow, optimize the technology of chili-flavored beef tallow, study the extraction process, and provide technical support for the processing and application of beef tallow. Methods: The effects of mass ratio, heating temperature and heating time on the quality of chili-flavored beef tallow were studied by using acid value and peroxide value as indexes. The physical and chemical indexes and volatile components in the extraction process were also systematically studied. Results: The results showed that the quality and chili-flavored beef tallow was better under the conditions of mass ratio of 20∶100, heating temperature of …
Preparation Technology Optimization And Quality Analysis Of Sugarcane Molasses Cooking Wine,
2021
Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou 564500, China; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
Preparation Technology Optimization And Quality Analysis Of Sugarcane Molasses Cooking Wine, Wu De-Guang, Hu Zhi-Hui, Liu Guang-Xin, Shi Wei
Food and Machinery
Objective: A new cooking wine was developed using sugarcane molasses as raw material. Methods: The single factor experiment was used to investigate the optimal composition of yeast mash in the brewing process, and the molasses fermented wine was used as liquor base of cooking wine, prepared in a 5 L automated fermenter under the optimized process condition. The optimal decolorization conditions of activated carbon were screened by using orthogonal test, while the single factor experiment was used to determine the optimal added proportion of the flavoring agents. Results: The optimal composition of the yeast mash in the brewing process of …
Study On Tobacco Leaf Availability During Threshing And Redrying Process Based On Optimal Combination Weighting,
2021
School of Mechanical and Electrical Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
Study On Tobacco Leaf Availability During Threshing And Redrying Process Based On Optimal Combination Weighting, Li Shu-Hao, Hou Kai-Hu, Deng Chao, Chen Xing-Hou, Liu Ya-Qin, Zhang Ji-Wu, Sun Hao-Wei
Food and Machinery
Objective: In order to further improve the reliability and scientificity of tobacco usability evaluation results in threshing and re-drying process, and to enhance the value of tobacco purchased by cigarette enterprises. Methods: An optimal combination weighting method based on moment estimation theory was proposed to evaluate the availability of chemical components in tobacco leaves. First, based on the subjective and objective weights, with the objective of minimizing the deviation between the combined weights and the subjective weight, the relative importance coefficient of the subjective weights and objective weight was solved to determine the optimal combined weights of chemical indexes. Second, …
The Development Experience And Enlightenment Of American Nutrition Facts Panel,
2021
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
The Development Experience And Enlightenment Of American Nutrition Facts Panel, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
Our study collected material and information of the nutrition facts panel from the official website of Food and Drug Administration in America and authoritative literatures, and elaborated the evolution, publicity and education of the nutrition facts panel, implementation effect and deficiency, American front of package labels related to the nutrition facts panel, and comparison with the nutrition facts table in China. Moreover, the successful experience and enlightenments were summarized, and the advice for improving the nutrition facts table in China was also proposed.
Changes Of Volatile Flavor Compounds In Lemon Pulp During Vacuum Freezing,
2021
School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China; Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Ｒesource Utilization, Nanjing, Jiangsu 211171, China
Changes Of Volatile Flavor Compounds In Lemon Pulp During Vacuum Freezing, Wang Hai-Ou, Duan Xiao-Jie, Wu Yu-Long, Ben Ai-Ling, Zhang Wei, Hua Chun
Food and Machinery
Objective： The variation characteristics of volatile flavor compounds in lemon pulp during vacuum freezing were investigated in this study, aiming to provide theoretical guidance for the regulation of the volatile flavor quality of the vacuum frozen lemon pulp. Methods： The analysis technologies of the electronic nose （E-nose） and gas-mass spectrometry （GC-MS） were employed to measure the volatile flavor compounds in fresh samples and frozen samples after 10, 20, and 30 minutes of vacuum-freezing, respectively. Results： The results showed that E-nose could be used to analyze different types of volatile flavor compounds in lemon pulp. The samples with different freezing time …
Analysis Of Volatile Aroma Components Of Ampelopsis Grossedentata Tea With Different Processing Technology Based On Gc-Ms Combined With Roav,
2021
Hunan Provincial Key Laboratory of Research, Resource Mining and High-Valued Utilization on Edible & Medicinal Plant, Jishou, Hunan 416000, China; College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
Analysis Of Volatile Aroma Components Of Ampelopsis Grossedentata Tea With Different Processing Technology Based On Gc-Ms Combined With Roav, Zhang Jin-Cheng, Yu Ji, Ma Cheng-Jin, Yao Mao-Jun, Wu Zhu-Qing
Food and Machinery
Objective: This study aimed to explore the influence of processing technology on characteristic aroma components of Ampelopsis Grossedentata tea. Methods: Four different samples of A. Grossedentata were prepared by traditional processing technology, black tea processing technology, green tea processing technology and dark tea processing technology, and the key flavor compounds of different samples were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry combined with relative odor activity （ROAV）, taking the naturally dried A. Grossedentata leaves as control. Results: A total of 37 volatile flavor compounds were detected from 4 kinds of A. Grossedentata tea samples and control samples, among …
Effect Of Degree Of Milling On Volatile Compounds Of Indica Rice After Cooking,
2021
National Engineering Laboratory for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Effect Of Degree Of Milling On Volatile Compounds Of Indica Rice After Cooking, Wu Yong-Kang, Lin Qin-Lu, Jiang Zhi-Rong, Chen Chen, He Yi-Rong, Li Jiang-Tao, Cheng Yun-Hui, Ding Yu-Qin
Food and Machinery
Objective: This study aimed to investigate the effect of milling rate on the composition of volatile substances in indica rice. Methods: Indica rice with the ideal milling rate of 0%～14% was prepared from indica rice " Longkezao 1", and the effect of milling degree on the sensory quality of indica rice after cooking was investigated. The volatiles of indica rice after cooking were determined by gas chromatography-ion mobility spectrometry （GC-IMS）. The differences of volatiles of rice with different milling rates were analyzed by fingerprinting and multivariate statistics. Results: The highest sensory scores were obtained for indica rice at a milling …
Effect Of L-Theanine On Intestinal Immunity Of Rats Under Resistant Starch Feeding,
2021
Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China
Effect Of L-Theanine On Intestinal Immunity Of Rats Under Resistant Starch Feeding, Qu Qing-Yun, Xu Wei, Hu Yuan, Li Yin-Hua, Gong Zhi-Hua, Xiao Wen-Jun
Food and Machinery
Objective: This study aimed to explore the effect of L-theanine on intestinal immunity of rats under resistant starch feeding. Methods: Different doses of L-theanine [100, 300, 500 mg/（kg·d）] was performed for 28 days in 4-week-old SD male rats by filling the stomach once daily under resistant starch feeding, in order to investigate the regulation of resistant starch combined with L-theanine on intestinal immunity. Results: The results were shown as follows the medium and high dose groups of L-theanine significantly increased the weight of rats, and improved the activities of ileum SOD, GSH-Px with reducing the content of MDA under resistant …
Changes Of Proteolysis And Microstructure Of Dapanji During The Stir-Fried And Stewed Processing,
2021
College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450001, China
Changes Of Proteolysis And Microstructure Of Dapanji During The Stir-Fried And Stewed Processing, Zhao Dian-Bo, Li Jun-Guang, Liu Hong-Li, Bai Yan-Hong
Food and Machinery
Objective: It was expected to provide guidance for the improvement of production technology and standardization of industrial production of dapanji. Methods: The intelligent frying machine was used to make Dapanji according to the traditional frying and stewing technique. The contents of free amino acid were measured by amino acid analyzer, Kjeldahl method was used to measure the content of total nitrogen and non-protein nitrogen, the degradation of myofibrillar protein and the transform of microstructure in Dapanji during the stir-fried and stewed processing were investigated by the SDS-PAGE and Scanning electron microscope. Results: The results indicated that the content of free …
The Effect On Nutritional Value And Non-Volatile Flavor Substance Content Of Pleurotus Eryngii With Fermentable Corn Steep Liquor,
2021
Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
The Effect On Nutritional Value And Non-Volatile Flavor Substance Content Of Pleurotus Eryngii With Fermentable Corn Steep Liquor, Li Jing, Zheng Xi-Qun, Liu Xiao-Lan
Food and Machinery
Objective: In order to improve the comprehensive utilization value of corn steep liquor, fermentable corn steep liquor was used to partially replace bran for cultivation of Pleurotus eryngii. Methods: 6 percent of the nitrogen source in the traditional matrix was replaced by fermentable corn steep liquor in the cultivation of P. eryngii, and the differences in non-volatile flavor composition and nutritional value were analyzed by measuring the content and composition of free amino acids, organic acids, soluble glycol, 5'-nucleotides. Results: The results showed that the chemical scores of P. eryngii amino acids were 50.31 and 48.93, the BV values were …
Determination Of Water-Soluble Vitamins In Infant Milk Powder By Isotope Dilution Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry,
2021
Shenzhen Shum Yip Space Food & Environmental Testing Technology Co., Ltd, Shenzhen, Guangdong 518040, China
Determination Of Water-Soluble Vitamins In Infant Milk Powder By Isotope Dilution Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Huang Shui-Lin, He Ming
Food and Machinery
Objective: An ultra performance liquid chromatography-tandem mass spectrometry method was established for the simultaneous determination of multiple water-soluble vitamins in infant milk powder by isotope dilution coupled with ultrasonic extraction. Methods: Sample was dissolved in warm water, then extracted by ultrasonic and adjusted to pH 4.6 with hydrochloric acid and sodium hydroxide. After high-speed centrifugation, finally detected by Ultra Performance Liquid Chromatography-tandem Mass Spectrometry (UPLC-MS/MS). The ionization was carried out in the positive ion mode of the Electrospray Ionization Source (ESI), and the target fragment ions were collected in the Multiple Reaction Monitoring (MRM) mode. Results: The internal standard curve …
Risk Assessment Model Of Grain Resources Based On Ahp And Random Forest Regression Algorithm,
2021
School of Food and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
Risk Assessment Model Of Grain Resources Based On Ahp And Random Forest Regression Algorithm, Chen Zhuo, Ding Li, Cao Tian-Hong, Cheng Yun-Hui, Wen Li, Xu Zhou, Chen Mao-Long, Jiao Ye, Li Hong-Hui
Food and Machinery
Objective: To ensure the consumption safety of grain resources. Methods: According to the relevant national standards, eight chemical pollutants, such As cadmium （Cd）, arsenic （As）, lead （Pb）, chromium （Cr）, aflatoxin （AFs）, fumonisin （FB）, zearalenone （ZEN） and deoxynivalenone （Don）, were identified as the risk assessment indexes of grain quality and safety, and the entropy weight method was adopted. At the same time, taking the data of evaluation index as the input of risk assessment model, four machine learning algorithms, namely, random forest regression （LR）, support vector machine regression （SVM）, BP neural network regression （BP） and K-nearest neighbor regression （KNN）, are selected …
The Applicable Mechanism Of Joint Infringement And Joint Liability In Food Safety Civil Public Interest Litigation,
2021
Guiyang University Law School, Guiyang, Guizhou 550005, China
The Applicable Mechanism Of Joint Infringement And Joint Liability In Food Safety Civil Public Interest Litigation, Zeng Li
Food and Machinery
The application of joint and several liability for joint infringement in food safety civil public interest litigation in China’s judicial practice was discussed, and on this basis, the existing problems were clarified. Then a perfect path was proposed to be distinguishing between collusion-type joint tort true joint and several liability and non-collusion-type joint infringement. Joint infringement real joint and several liability and non-conspiracy joint infringement are not real joint liability, and the litigation strategy is selected according to the different methods of public interest litigation. At the same time, it is necessary to recognize the applicable value of punitive damages …
International Experience And Enlightenment Of Legal Regulation Of Genetically Modified Food Risk,
2021
Yanching Institute of Technology, Langfang, Hebei 065201, China
International Experience And Enlightenment Of Legal Regulation Of Genetically Modified Food Risk, Liu Li-Xia
Food and Machinery
The legal regulation system of genetically modified food risk in the United States, the European Union, Japan, Australia and other countries is quite different. Through comparative analysis, it is helpful to study the reasons of the system differences and to improve the legal regulation of genetically modified food risk in China.
