Effects Of Bacillus Velezensis Zk1 On Fleshy Tissue Of Olecranon Peach And Its Enzymatic Properties,
2021
College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
Effects Of Bacillus Velezensis Zk1 On Fleshy Tissue Of Olecranon Peach And Its Enzymatic Properties, Chen Shao-Xian, Liu Yue, Zeng Yao-Ying, Yu Qian
Food and Machinery
Objective: Studying the enzymatic characteristics of pathogens can indirectly understand the pathogenic ability of pathogens to the host under different conditions. Methods: The composition and transmission electron microscope observation of the olecranon peach infected by the strain Bacillus velezensis zk1 before and after were investigated. The effects of temperature, pH and metal ions on the enzyme activity were studied by using a single substrate induced by the production of amylase, cellulose, pectinase and xylanase in the strain. Results: After being infected by the strain, the olecranon peach tissue cells were damaged, and the contents of starch, cellulose, hemicellulose and pectin …
Study On The Components And Distribution Of Betalain Pigments In Different Species Of Pitaya Fruit,
2021
Analysis and Testing Center, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Haikou, Hainan 571101, China
Study On The Components And Distribution Of Betalain Pigments In Different Species Of Pitaya Fruit, Yang Xin-Feng, Wang Pan, Guo Xiao-Jie, Yang Lei, Li Qiong
Food and Machinery
Objective： To reveal the compositions of betalains (BLs) from pitaya fruit and their distribution in different parts. Methods: Three types of pitaya fruits, red peel-red flesh (RR), red peel-white flesh (RW), and yellow peel-white flesh (YW), were selected. The screening and confirmation of BLs were performed by ultra-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry (UPLC QTOF-MS/MS). Results: A total of 19 components were identified, including betanin, phyllocactin, indicaxanthin, etc. Most components (14) were identified from the peel part of RR fruit, and secondly, 12 components from the flesh part of RR fruit and nine components from the peel part of RW fruit. Conclusion: …
Comprehensive Quality Evaluation And Analysis Of Nutrition Components Of Various Flaxseed,
2021
Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Comprehensive Quality Evaluation And Analysis Of Nutrition Components Of Various Flaxseed, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia
Food and Machinery
Objective： To study the difference of comprehensive nutrition quality, different flaxseed varieties were investigated. Methods: 12 flaxseed varieties from 6 producing areas were used as research objects, eight nutrition components, including alpha-linolenic acid, were used evaluation index, 12 flaxseed varieties were evaluated by subordinate function methods and principal component analysis classified by clustering methodology. Results: Three principal components were extracted from 8 indexes by principal component analysis, and their cumulative contribution rate reaches 87.608%, reflecting better the comprehensive information of 12 flaxseed varieties. Crude protein, total amino acid, iron, and alpha-linolenic acid contents can be a comprehensive evaluation index of …
Correlation Between The Preparation Technology Of The Maillard Reaction Intermediates Derived From Vegetable Peptides And The Smoking Quality And Style Of Its Flavoring Cigarettes,
2021
Technology Center, China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
Correlation Between The Preparation Technology Of The Maillard Reaction Intermediates Derived From Vegetable Peptides And The Smoking Quality And Style Of Its Flavoring Cigarettes, Lei Sheng, Cui He-Ping, Yang Qian-Xu, Wang Kai, Liu Zhi-Hua, Duan Yan-Qing, Wang Jin, Zhang Xiao-Ming
Food and Machinery
Objective： Maillard reaction intermediates were prepared from the enzymatical hydrolysates of vegetable proteins. Then they were added to cigarettes to improve the smoking quality and enhance the aroma style of cigarettes. Methods: the vegetable protein such as corn protein, sunflower seed protein, wheat gluten protein and soybean protein were hydrolyzed by alkaline protease and flavourase under different conditions. The enzymatic hydrolysates were mixed with reducing sugar at a ratio of mhydrolysates∶msugar=100∶15. The formation conditions of the peptide-derived Maillard intermediates were determined through the Maillard reaction performed under the stepwise increase of temperature. The intermediates prepared under …
Analysis Of Functional Composition、 Antioxidant Activity And Their Correlation In Stem, Leaf And Flower From Dendrobium Officinale,
2021
Tongren Polytechnic College, Tongren, Guizhou 554300, China;College of Agriculture, Gansu Agricultural University, Lanzhou, Gansu 730070, China
Analysis Of Functional Composition、 Antioxidant Activity And Their Correlation In Stem, Leaf And Flower From Dendrobium Officinale, Tang Wen-Wen, Xia Jun-Li, Chen Yuan
Food and Machinery
Objective: To strengthen the comprehensive utilization of Dendrobium officinale（D. officinale） resources. Methods: The functional composition, antioxidant activity and their pearson correlation analysis of D. officinale stem, leaf and flower were studied and compared. Results: The results showed that the contents of 4 main functional components and antioxidant activity were significantly different between the stem, leaf and flower from D. officinale, the polysaccharide of leaf and flower were lower than that observed in stem: Stem（31.00%）＞Leaf（15.04%）＞Flower（8.11%）; However, compared with stem, the total flavonoid, total polyphenol and total alkaloids contents of leaf and flower were much higher. The results of DPPH, ABTS, FRAP …
Determination Of 9 Kinds Of Fatty Acids In Vegetable Oil By Hplc-Elsd,
2021
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
Determination Of 9 Kinds Of Fatty Acids In Vegetable Oil By Hplc-Elsd, Niu Qian-Qian, Xu Xin, Zeng Xue-Ying, Zhong Hai-Yan, Xu You-Zhi
Food and Machinery
Objective： Due to the blackness of sensitivity, selectivity and fatty acid quantification of traditional methods, a new method for determining fatty acids in vegetable oils without derivation was developed. Methods: The content and types of fatty acids in vegetable oil were analyzed more accurately by high-performance liquid chromatography combined with evaporative light scattering detector, CNW C18-WP column (4.6 mm×250 mm, 5 μm) was used. Mobile phase A was 0.1% formic acid aqueous solution, and mobile phase B was 0.1% formic acid methanol solution, using gradient elution at the flow rate of 1.0 mL/min; the temperature of the …
Determination Of 19 Antidepressants In Health Food By High-Performance Liquid Chromatography-Time-Of-Flight Mass Spectrometry,
2021
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430070, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430070, China
Determination Of 19 Antidepressants In Health Food By High-Performance Liquid Chromatography-Time-Of-Flight Mass Spectrometry, Liu Jie, Zhu Xiao-Ling, Peng Qing-Zhi, Zhou Tao-Hong, Gong Lei, Wu Wan-Qing
Food and Machinery
Objective: To establish a rapid qualitative and quantitative analysis method, HPLC-quadrupole-time-of-flight mass spectrometry was used to determine the illegal addition of 19 antidepressants in healthy food. Methods: The samples were extracted by methanol with ultrasonic extraction procedure and then separated on a reversed-phase C18 column, with acetonitrile and 0.1% formic acid aqueous as the mobile phases in gradient elution mode. The target compounds were detected in electrospray positive ion, and the data were matched with the established database of precursor ion and secondary fragment accurate mass. Results: The linear range of the 19 compounds was 5~100 μg/L, and the …
Uncertainty Evaluation For The Determination Of 4 Kinds Of Sulfonamides Residues In Pork By Lc-Ms/Ms,
2021
Xinjiang Uygur Autonomous Region Institute for Drug Control, Urumqi, Xinjiang 830054, China
Uncertainty Evaluation For The Determination Of 4 Kinds Of Sulfonamides Residues In Pork By Lc-Ms/Ms, Yan Shun-Hua, Wang Ya-Li, Xia-Yi-La· Ai-Ni
Food and Machinery
Objective: The uncertainty in determination of sulfamonomethoxine（SMM）, sulfadimethoxine（SDM）, sulfamethoxazole（SMZ） and sulfamethazine（SM2） in pork was evaluated by using LC-MS/MS techniqne. Methods: The uncertainty caused by various factors in the whole process of determination was analyzed, including weighing, solution preparation, sample extraction and purification, apparatus measure，recovery，etc. Results: The expand uncertainties for SMM, SDM, SMZ and SM2 were 9.4, 18.1, 12.0 and 15.6 μg/kg, respectively. Conclusion: The results showed that the main sources of uncertainty arouse from the measurement repeatability, standard solution and curve fitting.
Risk Analysis Of The Acrylamide Contamination In Food,
2021
Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410117, China; Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410117, China
Risk Analysis Of The Acrylamide Contamination In Food, Huang Yan, Song Sheng, Xu Wen-Yang, Li Can
Food and Machinery
Objective： The acrylamide contamination in various foods was investigated to help to control the potential food safety risks. Methods: the laboratory targeted collection of 610 food samples that may be contaminated by acrylamide, involving 8 types of food such as cakes, biscuits, potato foods, puffed foods, etc., which are inspected in accordance with "Determination of Acrylamide in Foods of National Food Safety Standards" GB 5009.204—2014. Results: Acrylamide was detected in 73 samples, and the detection rate reached 12.0%. Among them, potato foods, biscuits, cakes and other foods had different degrees of acrylamide contamination, while the acrylamide contamination in potato chips …
Changes Of Perceptions On Food Packaging Design Caused By Generational Variation,
2021
Shenzhen Tigerpan Packaging Design Co., Ltd., Shenzhen, Guangdong 518067, China
Changes Of Perceptions On Food Packaging Design Caused By Generational Variation, Pan Hu
Food and Machinery
To echo with that, packaging design of food must arm itself with updated understandings on new happenings, such as fine-sorted scenes of consumption and afterwards experience, unexpected fun and amusement brought by package itself, more confidence in national culture, stronger attribute of social contact and more attention to sustainable development.
Design And Experiment Of Penaeus Vannamei Freezing Point And Low Temperature Heat Pump Drying Control System Based On Fuzzy Control,
2021
College of Mechanical and Power Engineering, Dalian Ocean University, Dalian, Liaoning 116023, China; College of China & New Zealand Collaboration, Dalian Ocean University, Dalian, Liaoning 116023, China
Design And Experiment Of Penaeus Vannamei Freezing Point And Low Temperature Heat Pump Drying Control System Based On Fuzzy Control, Wang Guo-Jie, Mu Gang, Huo Jin, Zhang Qian, Zhang Guo-Chen
Food and Machinery
Objective: In order to meet the refined requirements of temperature during the drying process of Penaeus vannamei freezing point and low temperature heat pump. Methods: A heat pump drying control system based on Siemens S7-300 PLC was designed. The system adopted a fuzzy control strategy. And a fuzzy controller with “two-dimensional input and one-dimensional output” was designed using the fuzzy logic toolbox of Matlab. According to the drying process of prawns, a data collection program and an execution program were designed to control the temperature of the drying oven. And the drying process was monitored and managed through the human-machine …
Research On Food Packaging Design Strategy From The Perspective Of Internet Marketing,
2021
Shijiazhuang University of Applied Technology, Shijiazhuang, Hebei 050081, China
Research On Food Packaging Design Strategy From The Perspective Of Internet Marketing, Lu Jie
Food and Machinery
Based on the analysis of online marketing, product packaging design needs to deal with a series of characteristics such as inaccessibility, inability to open, a short stay in the line of sight of consumers, and violent transportation in a virtual marketing environment, straightforward expression, and traditional symbol application are proposed. Interesting, Serialization, Interactive, Emotionalization and Safety, and other product packaging design strategies will provide designers with an idea for product packaging design in response to the network marketing environment.
The Misunderstanding Of The Application Of The Secondary Meta Culture In The Design Of Food Packaging And Its Localization Strategy,
2021
Neijiang Normal University, Neijiang, Sichuan 641100, China
The Misunderstanding Of The Application Of The Secondary Meta Culture In The Design Of Food Packaging And Its Localization Strategy, Yang Lin
Food and Machinery
Through animation images in food packaging design, the secondary meta culture has experienced a long development period in China. However, in practice, there are a series of misunderstandings in food packaging design that are not conducive to market competitiveness. These misunderstandings mainly include blindly taking doctrine, serious homogenization, and the lack of understanding of aesthetic changes of audiences in different times. Therefore, it is necessary to solve these problems by realizing traditional cultural character image animation innovation, local animation image innovation for market segments, and personalized local animation design innovation based on general aesthetics. This will help realize the localization …
Main Experience And Enlightenment Of American Food Facts Up Front Labeling,
2021
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
Main Experience And Enlightenment Of American Food Facts Up Front Labeling, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
The materials and information about Facts up Front labeling from the official website were collected. The practice experience was summarized in terms of the characteristics, types, comparison to the base case of a similar FOP labels, and comparison of implementation effects with other FOP labels. Consequently some advices were provided to start and develop the FOP labeling in China.
Effect Of Combined Drum Catalytic Infrared With Holding Treatment For Disinfection And Quality Of Rewetting-Dried Shiitake Mushrooms,
2021
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Effect Of Combined Drum Catalytic Infrared With Holding Treatment For Disinfection And Quality Of Rewetting-Dried Shiitake Mushrooms, Li Ting, Qu Wen-Juan, Wu Ben-Gang, Wang Bei, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Food and Machinery
Objective: The aim of this work is to improve the food safety of rewetting-dried shiitake mushrooms. Methods: The drum catalytic infrared device was used to carry out the infrared combined holding treatment disinfection test on rewetting-dried shiitake mushrooms with excessive Aspergillus niger （A. niger）, and the effect of process parameters on disinfection effectiveness, drying effectiveness and quality of mushrooms were investigated. Moreover, the kinetics of the microbial inactivation process was analyzed. Results: The results showed that after disinfected with DCIR at 60～80 ℃ for 8.7～21.2 min，followed by holding for 20～80 min, the total number of moulds on mushrooms with IMCs …
Study On The Process Of Superheated Steam Stabilization Of Wheat Germs,
2021
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Study On The Process Of Superheated Steam Stabilization Of Wheat Germs, Zhang Nan, Ge Xin-Hui, Shi Lin, Cheng Yong-Qiang, Zhang Xiu-Qing
Food and Machinery
Objective： To improve the stability of wheat germs and prolong its storage period. Methods: The process conditions of superheated steam were optimized. During storage, the effects of superheated steam treatment on wheat germs color, lipase activity, and free fatty acid content during storage were analyzed. Results: The optimal conditions of superheated steam on wheat germs were 220 ℃ at Steam mode for 30 s. The superheated steam treatment could deactivate 82.74% lipase and 87.03% lipoxygenase. The 28-day accelerated storage experiment showed that the fatty acid content increase in wheat germs decreased by 47.86% compared with the control group. Conclusion: Superheated …
Effect Of Variable Temperature Drying On The Quality Of Black Tea,
2021
Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China
Effect Of Variable Temperature Drying On The Quality Of Black Tea, Xiang Xi, Li Shi, Xu Yang-Yang, Xiao Wen-Jun, Gong Zhi-Hua
Food and Machinery
Objective: In order to investigate the effects of variable temperature treatment on the quality of black tea in the drying process and provide the reference for the machining of the high quality of black tea, the fresh leaves with one bud and two leaves, which were withered. Methods: curled and fermented at the same level, belonging to the breed of “Bixiangzao” were picked as raw materials; the initial drying, the re-drying and the combinations in the process of drying were treated with different temperature and different periods of time. Results: Through the sensory evaluation of tea samples, the analysis of …
Anti-Fatigue Effect Of The Polysaccharide From Auricularia Cornea,
2021
College of International Football Education, Jilin Agricultural University, Changchun, Jilin 130000, China
Anti-Fatigue Effect Of The Polysaccharide From Auricularia Cornea, Ren Guang-Quan, Xu Zhi-Ling-Yun, Liu Jin-Qiu, Xu Chun-Yu-Hang, Xia Ning
Food and Machinery
Objective:Auricularia cornea was used as raw material to explore the anti-fatigue effect in this study. Methods: Auricularia cornea is a new member of Auricularia polytricha. Male KM mice were used to explore the anti-fatigue effect of polysaccharides from Auricularia cornea (AP). Results: AP has no significant impact on body weight. The biochemical analysis found that glycogen contents in the liver and muscle were significantly enhanced (P＜0.05) after swimming for 30 minutes. The accumulation of BLA and BUN in the serum was inhibited; the level of free radical was decreased, and the contents of SOD and GSH-Px were increased (P＜0.05). Furthermore, …
Hypoglycemic Effect Of Compound Almond Powder On Rats With Glucose And Lipid Metabolism Disorder,
2021
College of Bioscience and Bioengineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050061, China
Hypoglycemic Effect Of Compound Almond Powder On Rats With Glucose And Lipid Metabolism Disorder, Sheng Qing-Hai, He Shuang-Ning, An Yan-Jun, He Ying, Pan Li-Na, Wang Jia-Qi
Food and Machinery
Objective： To evaluate the hypoglycemic effect of compound almond powder on glucose and lipid metabolism disorder rats. Methods: High-fat diet and dexamethasone were used to establish an insulin resistance rat model of glucose and lipid metabolism disorder. Regular diet was used as a negative control, and metformin was used as a positive control. Fasting blood glucose, serum insulin, blood glucose and area under blood glucose curve after half an hour of glucose loading were measured, and blood lipid data were measured. Results: the fasting blood glucose of normal rats was not affected by compound almond powder (P＞0.05); After successful modeling, …
Study On Optimization Of Microwave Assisted Extraction Of Capsaicin By Water Oil Mixture And Its Application,
2021
Suzhou Polytechnic Institute of Agriculture, Suzhou, Jiangsu 215008, China
Study On Optimization Of Microwave Assisted Extraction Of Capsaicin By Water Oil Mixture And Its Application, Que Xiao-Feng, Fang Zhi-Cheng, Yu Yan, Si Wen-Hui, Xie En-Yao
Food and Machinery
Objective: Optimized the technology of capsaicin extraction from dried capsicum and studied the processing application in food. Methods: The dry pepper was pretreated by high-pressure water oil mixed phase extraction technology, which was used to extract capsaicin with microwave-assisted solvent method, and explore the application in food processing. Results: the pretreatment conditions were as follows: 20% moisture content of dry pepper powder, 150 ℃ temperature and 300 r/min rotating speed. Then microwave-assisted process conditions were as follows: the pretreated chili powder was pretreated for 120 s under the microwave power of 600 W, then 65% ethanol was added as the …
