A Review On The Deep-Processing Of Tomato And The Utilization Of Its By-Products,
2021
Northwestern Polytechnical University, Xi’an, Shaanxi 710072, China
A Review On The Deep-Processing Of Tomato And The Utilization Of Its By-Products, Li Ying-Hui, Wang Man-Sheng, Shi Jun-Ling, Qu Wen-Juan
Food and Machinery
A comprehensive summary and comparison were carried out on the recently reported results given the types and properties of functional compounds in tomato skin, seed, and residues, as well as the suitable methods and techniques. The processing characteristics of the nutrients in tomato processing by-products were obtained in aspects of lycopene, dietary fiber, oil, and protein and the suitability, properties, advantages and disadvantages of different processing methods and technologies. The problems and the perspectives in the extensive use of tomato by-products were also proposed and discussed.
Recent Advances Of Mass Spectrometry In The Detection Of Aflatoxin,
2021
Changchun University of Chinese Medicine, Changchun, Jilin 130117, China
Recent Advances Of Mass Spectrometry In The Detection Of Aflatoxin, Ye Ping, Zhang Hui-E, Li Guang, Chen Chang-Bao, Wang En-Peng
Food and Machinery
In this paper, the main types of aflatoxins were analyzed, the mass spectrometry detection methods of aflatoxins and the application of mass spectrometry detection of aflatoxins in food were reviewed, and the future development direction of aflatoxins was prospected.
Study On Carboxymethylated And Acetylated Modification Process Of Camellia Oleifera Seed Meal Polysaccharides And Its Hypoglycemic Activity,
2021
Guizhou Research Institute of Chemical Engineering, Guiyang, Guizhou 550002, China
Study On Carboxymethylated And Acetylated Modification Process Of Camellia Oleifera Seed Meal Polysaccharides And Its Hypoglycemic Activity, Yang Jian-An, Zhang Chao, Wen Yan-Bing, Fang Fang
Food and Machinery
Objective: To study the modification process of carboxymethylated Camellia Oleifera seed meal polysaccharide （CM-COP） and acetylated Camellia Oleifera seed meal polysaccharide （Ac-COP）, and to study their inhibitory effects on hyaluronidase. Methods: Using the degree of substitution as an index, the carboxymethylation and acetylation modification of Camellia Oleifera seed meal polysaccharide （COP） were carried out by sodium hydroxide-chloroacetic acid method and acetic anhydride method, respectively. Results: The best modification process for CM-COP was: sodium hydroxide concentration of 1.5 mol/L, reaction time of 3 h, reaction temperature of 60 ℃; Ac-COP best modification process is: acetic anhydride dosage 3.0 mL, reaction time …
Effect Of Sugar-Free Quinoa Addition On The Physicochemical Properties And Antioxidant Activity Of Fermented Milk,
2021
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Effect Of Sugar-Free Quinoa Addition On The Physicochemical Properties And Antioxidant Activity Of Fermented Milk, Zhang Yu, Wang Ying, Li Zhi-Fang, Wang Di, Zhang Yan-Li, Zhang Han
Food and Machinery
Objective: this study focuses on developing a kind of sugar-free fermented milk with beneficents to health. Methods: quinoa pulp was added to the reconstituted milk, with xylitol used to replace sucrose. The physicochemical properties, including acidity, viscosity, water holding capacity and in vitro antioxidant were measured to explore the effect of quinoa pulp on sugar free fermented milk. Results: the pH of fermented milk with quinoa pulp was higher than that of ordinary fermented milk, while the acidity, viscosity and water holding capacity were slightly lower than that of ordinary fermented milk. The DPPH radical scavenging rate (86.23%), ABTS radical …
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation,
2021
College of Mechanical and Electronic Engineering, Huanghe Jiaotong University, Jiaozuo, Henan 454950, China; Engineering Technology Research Center of Key Parts Manufacturing Process and Equipment in Material Conveying Apparatus of Jiaozuo City, Jiaozuo, Henan 454950, China
Research On Cause And Treatment Methods Of Virtual Tolerances Caused By Process Dimension Calculation, Feng Wen-Hui, Ma Xiao-San
Food and Machinery
Objective: To avoid the virtual tolerance phenomenon in the process dimension conversion, and improve the operability of machining process specification by processing and improving of machining process dimension chain. Methods: Based on the tolerance distribution relationship and error compensation relationship between the concluding link and each component link in the calculation of process dimension chain, studie the causes of virtual tolerance of process dimension and the improvement method of process dimension chain under the condition that the part process datum and design datum did not coincide. Results: The processing and improvement methods of process dimension chain were put forward from …
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis,
2021
Institute of Talented Engineering Students, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Discrimination Of Lettuce Storage Time Based On Fuzzy Discriminant Principal Component Analysis, Hou Xiao-Lei, Wu Xiao-Hong, Wu Bin, Shen Jia-Qi, Wang Xin
Food and Machinery
Objective: This study focuses on designing a more accurate identification model of lettuce storage time. Methods: The near-infrared spectral data from extraction feature of the preprocessed lettuce was obtained by principal component analysis (PCA), discriminant principal component analysis (DPCA) and fuzzy discriminant principal component analysis (FDPCA) respectively. An algorithm of higher accuracy in storage time discrimination was explored, and then a lettuce storage time discriminant model based on FDPCA was established. Results: The identification accuracy raised dramatically after FDPCA was used to extract feature. When employing PCA, DPCA and FDPCA algorithms, the highest accuracies achieved were 46.67%, 86.67% and 93.33% …
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials,
2021
Food Institute of Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Study On The Extraction Process Of Dihydromyricetin From The Combination Of Medicine And Food Homologous Materials, Zhang Rong-Bin, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Chen Zhen-Gui, Ren Guo-Pu
Food and Machinery
Objective: The extraction process optimization study of dihydromyricetin in the combination of medicine and food homologous materials （Ampelopsis grossedentata 30%, mulberry leaf 15%, chrysanthemum 15%, reed root 10%, malt 10%, licorice 10% and light bamboo leaf 10%） was carried out to optimize its extraction process, in order to provide a scientific and theoretical reference for the development of medicine and food homologous materials and the production of extract powder. Methods: The times extractions was firstly investigated, and then the soaking time, water addition and extraction time were used as influencing factors to optimize the conditions for the extraction of dihydromyricetin …
The Essentiality Of Learning And Training For Individual Healthy Eating,
2021
Changsha University of Science and Technology
The Essentiality Of Learning And Training For Individual Healthy Eating, 饶 平凡
Food and Machinery
No abstract provided.
Research Progress On Distribution Of Purine In Food And Cooking Process,
2021
School of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China
Research Progress On Distribution Of Purine In Food And Cooking Process, Chen Zhi-Yan
Food and Machinery
This paper summarizes purine distribution in foods, practices of inspection, degradation rate of purine in cooking process and low-purine foods, and the future development direction is also prospected, which to provide reasonable and scientific Diet Guidance to Gout patients.
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products,
2021
Guangxi University, Nanning, Guangxi 530004, China; Beibu Gulf University, Qinzhou, Guangxi 535011, China
Research Progress On The Effect Of Oil On Dough Properties And Quality Of Dough Products, Ma Qi-Yu, Liu Zhong-Yi, Fu Man, Pang Ting-Cai
Food and Machinery
The effects of fat and oil category, fat and oil addition, and fat and oil saturation on dough properties and quality of flour products were reviewed in this study. It was pointed out that the action mechanism of internal component and structure of fat and oil on the dough, the action mechanism of fat and oil component, and starch and protein system could be explored in the future.
Improvement Of Fruit-Berry Wine Technoloгy Based On Biocatalytic Processes,
2021
Tashkent Chemical-Technological Institute, Tashkent, Uzbekistan
Improvement Of Fruit-Berry Wine Technoloгy Based On Biocatalytic Processes, Umid Abdullayev, Shakhnoza Ziyaeva, Akmal Boboev
CHEMISTRY AND CHEMICAL ENGINEERING
In the conditions of Uzbekistan, an increase in the range of wines through the production of natural and environmentally friendly wines from fruit and berry raw materials, as well as the efficient use of raw materials and the production of export-oriented natural young wines is an urgent problem. Based on this, the purpose of this study was to improve the technologies existing in Uzbekistan for the production of fruit and berry wines on a biocatalytic basis, by stimulating zymogenic enzymes of raw materials and yeast exohydrolases. To achieve this goal, berries such as red cherries, strawberries, raspberries, currants and mulberries …
Research Of The Process Of Extraction Of Black Cumin Oil With Preliminary Heat Treatment,
2021
Yangiyer branch of Tashkent Chemical-Technological Institute, Yangiyer, Uzbekistan
Research Of The Process Of Extraction Of Black Cumin Oil With Preliminary Heat Treatment, Jasur Farmonov, Murodjon Samadiy, Kamar Serkayev, Toyir Safarov, Changeng Liu
CHEMISTRY AND CHEMICAL ENGINEERING
The aim of the study is to increase the yield of oil from black cumin seeds. The results of studies of the influence of technological parameters - temperature and duration of drying of black cumin seeds on indicators of the yield of oil, cake and moisture removal from seeds are presented. The optimal technological parameters of the influence of the preliminary heat treatment process on the indicators of the maximum oil yield, acid number, color, and oil moisture have been established. The variable parameters were the temperature from 80 to 130 °C and the duration of the heat treatment process …
Development Of Technology For Producing Food Sweeteners From Stevia And Their Immunomodulating Effect,
2021
Tashkent Chemical-Technological Institute, Tashkent, Uzbekistan
Development Of Technology For Producing Food Sweeteners From Stevia And Their Immunomodulating Effect, Isomiddin Bobaev, Маrkhаbоhон Makhmudova, Makhbuba Alimova, Alimdjan Sadikov, Shamansur Sagdullaev
CHEMISTRY AND CHEMICAL ENGINEERING
The aim of the study is to develop a technology for the production of food sweetener from stevia (Stevia rebaudiana Bertoni) - a plant of the Asteraceae (Compositae) family, cultivated in Uzbekistan using alcohol extracts. Diterpene glycosides were isolated from the extract - stevioside (1), rebaudioside A (2) and other biologically active substances. Pharmacological studies in mice have shown the presence of an immunostimulating effect in the alcoholic extract and in the individual diterpene glycoside, stevioside (1).
How To Stuff A Duck: Learning Artisan Foie Gras Production In France,
2021
College of Saint Benedict/Saint John's University
How To Stuff A Duck: Learning Artisan Foie Gras Production In France, Jean Lavigne
Environmental Studies Faculty Publications
I have always hated the taste of liver. Calf’s liver, chicken liver, liverwurst, any kind of pâté that contains even a small amount of liver—for me, the taste is repulsive. I was once served a rabbit’s liver at a family meal in Italy, the prize morsel that is offered to guests; I choked it down with an unconvincing “Grazie.” I never imagined I would come to like a specific kind of liver enough to prepare it myself at home, much less to spend six weeks with an artisan foie gras producer in Southwestern France learning how to produce it from …
Study On The Current Situation And Prevention Countermeasures Of Microplastics Pollution In Food,
2021
Research Center for Food, Drug and Environment Safety, People’s Public Security University of China, Beijing 100038, China
Study On The Current Situation And Prevention Countermeasures Of Microplastics Pollution In Food, Wu Guan-Hua, Li Chun-Lei, Zhang Meng-Han
Food and Machinery
In this paper, the research progress of microplastics pollution in food in recent 10 years were summarized. The policies and regulations of microplastics pollution prevention at home and abroad were reviewed, and then suggestions were put forward for the prevention and control of microplastic pollution in Chinese food. It is suggested to combine with the tertiary prevention theory, including three sections of strict prevention at the source, strict control of transmission and strict control at the end.
Feasibility Study On Developing Nutrient Claim Of Lipid Concomitants In National Standard Of Oil-Tea Camellia Seed Oil,
2021
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Feasibility Study On Developing Nutrient Claim Of Lipid Concomitants In National Standard Of Oil-Tea Camellia Seed Oil, Wang Zheng, Cao Qing-Ming, Pei Xiao-Fang, Tan Yu-Heng, Huang Cui-Rong, Zhou Wen-Hua
Food and Machinery
This paper summarizes the existing research results on the content of lipid concomitants in oil-tea camellia seed oil, especially the content change during processing. It was proposed to develop uniform nutrient claims on lipid concomitants in the oil-tea camellia seed oil based on the analysis of content data of lipid concomitants in current standards for various product of oil-tea camellia seed oil.
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters,
2021
Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters, Liu Ying, Wang Man-Sheng, Qu Wen-Juan, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Food and Machinery
Objective: This study aimed to realizing the three-dimensional visual simulation of the morphological structure of tomatoes. Methods: A new tomato shape equation was derived, which took the radius as a function and included size parameters and shape description coefficients. By calculating the geometric model description coefficients (a, b, c1, c2) based on the measured values of the main size parameters of the tomatoes, a three-dimensional geometric model of tomatoes was developed and established their correlation with the weight and height of the tomatoes. Moreover, the accuracy of the model was verified by comparing the measured and …
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing,
2021
Qilu University of Technology〔Shangdong Academy of Sciences〕, Jinan, Shandong 250000, China
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing, Zhu Jie, Cui Bo, Gao Wei, Wang Kun, Jia Si-Qiang
Food and Machinery
Objective: In order to study the structure evolution of three states of powder, masterbatch and film of starch during extrusion blowing. Methods: Using hydroxypropyl distarch phosphate as raw material, starch film was prepared by extrusion blow molding. Using Fourier Infrared Spectroscopy-Attenuated Total Reflectance （FTIR-ATR）, X-ray Diffraction （XRD）, Thermal Stability Analyzer （TGA）, Gel Permeation Chromatography （GPC） and other technical means, crystal structure, thermal stability and molecular structure changes of the starch were analyzed in powder state, masterbatch state and film state. Results: After extrusion, the starch crystal form changed from powder state A to masterbatch state and film state V, and …
Identification Of Characteristic Flavor Markers In Breakable Capsules For Flavoring By Gc/Ms Combined With Multivariate Statistical Analysis,
2021
Technology Center, China Tobacco Jiangsu Industrial Co., Ltd., Nanjing, Jiangsu 210019, China
Identification Of Characteristic Flavor Markers In Breakable Capsules For Flavoring By Gc/Ms Combined With Multivariate Statistical Analysis, Zhang Hua, Liu Qi, Ye Yuan-Qing, Zhu Huai-Yuan, Liao Hui-Yun
Food and Machinery
Objective: Identify the characteristic markers for the quality control of breakable capsule flavor. Methods: Volatile and semi-volatile compounds were detected by GC/MS, and the fingerprinting of the target samples was established. The obtained data were analyzed by multivariate statistical analysis. Results: 27 kinds of volatile and semi-volatile substances were identified, including 20 dominant aroma compounds and 7 shell materials, which were limonene, eugenol, anethole, menthol and so on, and caprylic/capric triglyceride respectively. Under the optimized conditions, the instrument precision, intra-day precision and inter-day precision were between 0.56%～9.94%, 3.07%～9.81% and 2.81%～11.95% respectively. Combined with the nearest neighbor algorithm of ChemPattern software, …
Effect Of Heat Treatment On The Structure And Physicochemical Properties Of The Whole Barley Powder Of Different Varieties,
2021
Academy of Agricultural and Forestry Sciences, Qinghai University, Xining, Qinghai 810016, China
Effect Of Heat Treatment On The Structure And Physicochemical Properties Of The Whole Barley Powder Of Different Varieties, Jing Xiao-Nan, Dang Bin, Yang Xi-Juan, Zhang Wen-Gang, Zhang Jie, Zhao Meng-Meng, Chen Dan-Shuo, Zhang Fa-Lin
Food and Machinery
Objective: This study contributed to improving the processing characteristics of highland barley flour. Methods: Using superheated steam, infrared and microwave baking to treat three different kinds of barley, i. e., kunlun 15, Dulihuang and kunlun 20 and then their influence on the structure of the barley powder was determined by scanning electron microscopy, X-ray diffraction, thermal analysis and Fourier transform infrared spectrum scanning. The changes of basic nutrients, color difference, water holding power, oil holding force, reclining Angle, sliding Angle, expansion force, bulk density, vibrating density and gelatinization characteristics were compared with before and after treatment. Results: After heat treatment, …
