Analysis Of Glycation Products And Sensitization Of Ovalbumin Modified By Different Hexoses,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Analysis Of Glycation Products And Sensitization Of Ovalbumin Modified By Different Hexoses, Mao Ji-Hua, Wang Hui, Tu Zong-Cai, Zhong Bi-Zhen
Food and Machinery
The grafting degree, surface hydrophobicity, ultraviolet spectrum, fluorescence spectrum and sensitization of glycosylated ovalbumin modified by different hexoses were studied. The results showed that galactose-modified ovalbumin had the highest degree of
Study On The Sensitization Of Glycated Parvalbumin From Alaska Pollock During Simulated Digestion,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Study On The Sensitization Of Glycated Parvalbumin From Alaska Pollock During Simulated Digestion, Zhang Min, Tu Zong-Cai, Wang Hui, Liu Jun, Hu Yue-Ming
Food and Machinery
Indirect competition ELISA, high performance liquid chromatography and other techniques were used to study the sensitization and structural changes of glycosylated pollock albumin (PV) during simulated digestion in vitro. The results showed that th
Effect Of Hammering Process On Gel Properties Of Beef Gel,
2020
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002 , China ；Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou,Guangdong 510610 , China ；Guangdong Key Laboratory of
Effect Of Hammering Process On Gel Properties Of Beef Gel, Sun Lu, Huang Qun, Tang Dao-Bang, Chen Shu-Peng, Cheng Jing-Rong
Food and Machinery
Based on different hammering time, contrasted with the beating sample, the effects of hammering on the quality of beef gel were analyzed by measuring rheological properties, cooking loss rate, texture properties, salt soluble protein content, protein oxid
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons,
2020
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Hunan Key Laboratory of Ecological Brewing Technology and Application, Shaoyang, Hunan 422000 , China
Comparative Study On Fermentation Characteristics Of Lidu Texiang Liquor Brewed In Different Seasons, Li Jie, Tang Xiang-Yang, Yu You-Gui, Wu Qiang, Zhu Dong-Cai, He Hong-Mei
Food and Machinery
To study on the characteristics of condition of the fermenting grain entering the cellar and the original spirits of Lidu Texiang liquor in different seasons, the fermented temperature, moisture, acidity, starch and alcohol content of the fermenting grain
Screening, Identification And Fermentation Performance Of A High-Yield Yeast From Fermented Grains Of Dukang Wine,
2020
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Hennan 471023 , China ；Henan Engineering Research Center of Food Material, Luoyang, Henan 471023 , China
Screening, Identification And Fermentation Performance Of A High-Yield Yeast From Fermented Grains Of Dukang Wine, Liu Jian-Xue, Liu Jin-Ke, Li Xuan, Han Si-Hai, Li Pei-Yan, Xu Bao-Cheng, Guo Jin-Ying, Luo Deng-Lin
Food and Machinery
The yeast was isolated from the strong flavor wine fermented grains by plate culture method, and the ester-producing yeast with good tolerance was screened, through morphological characteristics, physiological and biochemical tests, and molecular biology
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet,
2020
Department of Food Science, Xizang Agricultural and Animal Husbandry College, Nyingchi, Xizang 860000 ,China
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet, Li Dan-Dan, Jiang Ting-Ting, Zhang Yan, Luo Zhang
Food and Machinery
Lactobacillus in yak ghee at different altitudes in Tibet was screened through tolerance index of resistance to acid, hydrogen peroxide, and antioxidant indicators of scavenging capacity of DPPH free radicals, OH free radicals and superoxide anions
Effect Of Frying Time On Sensory Evaluation And Electronic Nose Analysis Of Lipu Taro,
2020
Hezhou University, Hezhou, Guangxi 542899 , China ；Dalian Polytechnic University, Dalian, Liaoning 116034 , China
Effect Of Frying Time On Sensory Evaluation And Electronic Nose Analysis Of Lipu Taro, Su Ke-Zhen, Luo Yang-He, Li Xiao-Chun, Li Guan-Li
Food and Machinery
The flavor characteristics of Lipu’s taro at different frying times (0.0, 1.0, 1.5, 2.0, 2.5, 3.0 min) were study based on sensory evaluation and electronic nose technique. Change values for each response sensor were observed by radar chart and Loading An
Analysis Of Fatty Acids In The Muscle Of 8 Species Of Needlefish,
2020
Guangdong Key Laboratory for Research and Development of Natural Drugs, Guangdong Medical University, Zhanjiang, Guangdong 524023 , China ；Chemistry Teaching and Research Section, Guangdong Medical University, Zhanjiang, Guangdong 524023 , China
Analysis Of Fatty Acids In The Muscle Of 8 Species Of Needlefish, Zhuang Hai-Qi, Liu Jiang-Qin, Zhong Yu, Cui Liao, Luo Hui
Food and Machinery
The fatty acid contents in muscle of eight species of needlefish were determined and compared for the development and utilization of the marine resource. In autumn and winter, 8 species of needlefish were collected from Zhanjiang sea area, including He
Study On The Farinograph Properties Of Five Kinds Of Coarse Cereals,
2020
Institute of Agro-Products Processing Science and Technology, Shanxi Academy of AgriculturalSciences, Taiyuan, Shanxi 030031 , China ；Shanxi Key Laboratory of Characteristic Agro-ProductsProcessing, Taiyuan, Shanxi 030031 , China ；College of Life Scienc
Study On The Farinograph Properties Of Five Kinds Of Coarse Cereals, Yan Mei-Jiao, Li Yun-Long, He Yong-Ji, Yi Xin, Sun Yuan-Lin, Zhao Lin
Food and Machinery
The flour properties of oats, barley, tartary buckwheat, sweet buckwheat and quinoa were analyzed, including the content of broken starch and amylose, particle size distribution, dough rheological properties and hydration properties. The results showed th
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed,
2020
Department of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003 , China
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed, Song Zhao-Jun, Wang Feng-Lei, Zhao Gong-Ling, Feng Xiao-Han, Ding Ke
Food and Machinery
Analyzed the nutritional value and antioxidant capacity of Shepherd’s purse seed. There were many kinds of nutrients in the seed of Shepherd’s purse. The content of crude fat ranked the first with 37.6 g/100 g, and among the crude fat, un
Preparation Of Conductive Hydrogels With In Situ Polumerization Of Hemicellulose-Based Polypyrrole,
2020
School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048 , China
Preparation Of Conductive Hydrogels With In Situ Polumerization Of Hemicellulose-Based Polypyrrole, Zhang Xu, Sun Hui, Fan Bao-Min, Yang Biao
Food and Machinery
The hemicellulose hydrogel was used as the matrix to adsorb pyrrole monomer which undergoes in situ polymerization by chemical oxidation to form polypyrrole to produce the composite hydrogel with conductive properties. The chemical structure and microstru
Rapid Non-Destructive Testing Of Vegetable Oil Adulterated With Fried Animal Oil By Nirs,
2020
Zhangzhou City University, Zhangzhou, Fujian 363000 , China
Rapid Non-Destructive Testing Of Vegetable Oil Adulterated With Fried Animal Oil By Nirs, Li Juan, Huang Mu-Hua, Yan Yi-Bo, Liang Shu-Yu
Food and Machinery
A quantitative model of vegetable oil adulterated with fried animal oil has been established based on near infrared reflectance (NIRS) and chemometrics. A spectroradiometer was used for collecting spectra collected in 10 000~4 000 cm-1. The NIR
Determination Of Ten Phytotoxins In Botany Solid Beverage By Ultra High Performance Liquid Chromatography Coupled With Quechers,
2020
Huaihua Institute for Food and Drug Control, Huaihua, Hunan 418000 , China
Determination Of Ten Phytotoxins In Botany Solid Beverage By Ultra High Performance Liquid Chromatography Coupled With Quechers, Zhang Peng-Fei
Food and Machinery
In order to ensure the quality and safety of plant solid beverages, and increase the basis for export, a new experimental method was built for the determination of ten phytotoxins, including protostemonine, thujone, coumarin, berberine hydrochloride, safr
Social Supervision Mechanism Of Food Safety Management In China,
2020
College of History of Culture Tourism, Yulin Normal University, Yulin, Guangxi 537000 , China
Social Supervision Mechanism Of Food Safety Management In China, Tang Zhang-Yuan
Food and Machinery
The social supervision mechanism in China's tourism food safety governance mainly includes three forms: consumer rights protection supervision, social organization supervision and industry self-discipline supervision. However, in the practical operation o
Lightweight Design Of Wheat Peeler Rotor,
2020
Department of Mechanical Engineering, Shaanxi University of Technology, Hanzhon, Shaanxi 723000 , China
Lightweight Design Of Wheat Peeler Rotor, Zhao Zhi-Xin, Xue Xu-Dong, Ren Jiang-Hao, Li Tuo-Lei, Zhang Chang-Ming
Food and Machinery
According to the loads characteristics and working requirements of the rotor structure of the wheat peeler, the objective function, the design weight of the rotor, was solved under the constraints of input variables and state variables, here the structura
Design And Analysis Of Double Deck Unmanned Vending Meal Storage Cabinet,
2020
School of Mechanical and Electrical Engineering, Henan University of Technology, Zhengzhou, Henan 450000 , China
Design And Analysis Of Double Deck Unmanned Vending Meal Storage Cabinet, Xi Wei-Wei, Sha Jie, Jian Yang-Yang, Wu Zong-Qing, Qi Guang-Yu
Food and Machinery
In view of the fact that the automatic meal-selling equipment in the market is not convenient enough and efficient, a double-layer unmanned vending storage cabinet equipment is designed. The equipment was composed of two parts: a food storage device and a
The Design Of Auto-Cleaning Equipment For Cigarette Assembling Device In Zj116a Cigarette Maker,
2020
Changde Tobacco Machinery Co., Ltd., Changde, Hunan 415000 , China
The Design Of Auto-Cleaning Equipment For Cigarette Assembling Device In Zj116a Cigarette Maker, Pan Heng-Le, Feng Xiong-Wei, Wang Jun
Food and Machinery
A new auto-cleaning equipment was designed and applied to the ZJ116A cigarette maker to reduce the frequency caused by “rolling plate jam” and solve the difficulty of cleaning up. The new device cleans the surface of the rolling drum with a brush driven b
Antibacterial Effect Of Phenolic Acid On Shewanella Putrefaciens From Aquatic Product,
2020
College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013 , China ；National & Local Joint Engineering Research Center of Storage, Processing and Safety ControlTechnology for Fresh Agricultural and Aquatic Products, Jinzhou, Liao
Antibacterial Effect Of Phenolic Acid On Shewanella Putrefaciens From Aquatic Product, Zhu Jin-Shuai, Li Qiu-Ying, Yu Xin-Rui, Sun Tong, Li Jian-Rong
Food and Machinery
Compared the antibacterial activities of three phenolic acids (gallic acid, protocatechuic acid, and chlorogenic acid) against S. putrefaciens, and investigated the antibacterial effects of gallic acid on S. putrefaciens by means of scanning electron micr
Effects Of Vacuum-Freeze Drying On The Antioxidant Activity And Phenolic Contents Of Different Chrysanthemum Flowers,
2020
College of Food Science, Southwest University, Chongqing 400715 , China
Effects Of Vacuum-Freeze Drying On The Antioxidant Activity And Phenolic Contents Of Different Chrysanthemum Flowers, Yu Xin-Ke, Ming Jian, Zhi Ling, Li Wei-Zhou, Yan Hui-Ming, Wang Qi-Ming, Zhao Ji-Chun
Food and Machinery
To investigate the effect of vacuum freeze drying on phenolic content and in vitro antioxidant activity of four varieties of Chrysanthemum, including Dendranthemamorifolium(Ramat.) Tzvel., Florists Chrysanthemum, Bellis perennis L., a
Studies On The Component Analysis And Immune Activities Of Ophiocordyceps Lanpingensis Polysaccharides,
2020
Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming,Yunnan 650500 , China
Studies On The Component Analysis And Immune Activities Of Ophiocordyceps Lanpingensis Polysaccharides, Ke Ying-Mei, Zhou Shu-Bo, Ge Feng, Yu Hong
Food and Machinery
The polysaccharides was extracted from O. lanpingens, and the molecular weight, monosaccharide composition and functional group characteristics were analyzed. Furthermore, the effect of O. lanpingensis polysaccharides on immunity was investi
