Optimization Of Fermentation Process And Antioxidant Activity Of Peony Seed Meal Soy Sauce,
2020
College of Light Industry and Chemical Engineering, Guangdong University of Technology, Guangzhou, Guangdong 510000 , China
Optimization Of Fermentation Process And Antioxidant Activity Of Peony Seed Meal Soy Sauce, Hu Yi, Yu Hong-Peng, Wu Ke-Gang, Liu Xiao-Li
Food and Machinery
This paper used single factor and response surface analysis to optimize the fermentation process of peony seed meal soy sauce, and the antioxidant activity of peony seed meal soy sauce was studied. The result showed that the establishment of regression mo
Enzymatic Breaking-Extraction And Characterization Of Protein From Rape Bee Pollen,
2020
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China
Enzymatic Breaking-Extraction And Characterization Of Protein From Rape Bee Pollen, Wang Ling-Bo, Zhu Song, Chen Shang-Wei
Food and Machinery
The bee pollen of oilseed rape was used to investigate the effect of enzymatically breaking the wall for protein extraction, and the optimal conditions of the extraction were determined by single factor test and response surface analysis. After mixing 2.5
Comparative Analysis Of Total Flavonoids, Total Polyphenols And Antioxidant Properties In Different Varieties Of Hulless Barley,
2020
Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Science, Chengdu,Sichuan 610066 , China
Comparative Analysis Of Total Flavonoids, Total Polyphenols And Antioxidant Properties In Different Varieties Of Hulless Barley, Xia Chen, Xiang Zhuo-Ya, Zhu Yong-Qing, Deng Jun-Lin, Yang Kai-Jun, Liu Ting-Hui, Chen Jian, Lin Chang-Bin, Li Ke, Zhao Xu-Zhu
Food and Machinery
The total flavonoid content, total polyphenols content and their antioxidant activities in eleven variety of hulless barley were determined and analyzed. Significant differences were found in active ingredients in hulless barley among different varieties
Effects Of Different Extraction Methods On Yield And Antioxidant Activity Of Lotus Leaves Polysaccharide,
2020
Department of Life Science, Yuncheng University, Yuncheng, Shanxi 044000 , China
Effects Of Different Extraction Methods On Yield And Antioxidant Activity Of Lotus Leaves Polysaccharide, Xing Ying, Jing Yan-Fang
Food and Machinery
The effects of four extraction methods, which include hot water extraction, ultrasonic extraction, enzyme extraction and alkali extraction on the yield, structure and antioxidant activity of crude polysaccharide of lotus leaf were investigated. The result
A Study On The Preparation Of Essential Oil Of Lapsang Souchong With Macroporous Resins And Its Antioxidant Activity,
2020
Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108 , China ；Fujian Center of Excellence for Food Biotechnology, Fuzhou, Fujian 350108 , China
A Study On The Preparation Of Essential Oil Of Lapsang Souchong With Macroporous Resins And Its Antioxidant Activity, He Li-Qin, Wang Cai-Nan, Liu Zhi-Bin, Zhang Chen, Zhang Wen, Ni Li
Food and Machinery
In the present study, the Lapsang Souchong essential oil was prepared by using macroporous resin, during which the preparation process was optimized. Furthermore, the volatile aroma components and antioxidant activity of the product were analyzed. The res
Enzymatic Hydrolysis To Enhance The Umami Taste Of Lentinus Edodes Boiling Water By Papain,
2020
Research Center of Agro-products Processing Science and Technology, Henan Academy of Agricultural Sciences,Zhengzhou, Henan 450002 , China
Enzymatic Hydrolysis To Enhance The Umami Taste Of Lentinus Edodes Boiling Water By Papain, Li Shun-Feng, Liu Li-Na, Wang An-Jian, Tian Guang-Rui, Xu Fang-Fang
Food and Machinery
To improve the content of umami substance in boiling water of Lentinus edodes, the single factor experiment and orthogonal experiment were carried out to optimize the enzymatic hydrolysis process of L. edodes boiling water with papain. The a
Optimization On Process Of Fermented Soymilk By Lactobacillus Casei 16,
2020
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034 , China
Optimization On Process Of Fermented Soymilk By Lactobacillus Casei 16, Hou Kai-Rong, Tuo Yan-Feng, Mu Guang-Qing
Food and Machinery
In this study, Lactobacillus casei 16 was used to ferment soymilk. The effects of different fermentation time, fermentation temperature and refrigeration time on pH value, total phenol content, free amino acid content, and physical properties of L.
Bacterial Cellulose Production By Fermentation Using Tobacco Waste As Culture Medium,
2020
Technology Center of Henan Tobacco Industrial Co., Ltd., Zhengzhou, Henan 450000 , China
Bacterial Cellulose Production By Fermentation Using Tobacco Waste As Culture Medium, Zhang Ting-Ting, Feng Ying-Jie, Yang Zong-Can, Wen Qiu-Cheng, Wang Gao-Jie, Ma Sheng-Tao, Li Huai-Qi, Zhang Zhan
Food and Machinery
In order to promote the comprehensive utilization of tobacco waste, the process of fermentation of tobacco waste to prepare bacterial cellulose (baterial cellulose, BC) was studied. The methods of tobacco waste extracting were compared, and the conditions
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments,
2020
College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China
Research Progress On The Effects Of Halophilic Microorganisms On The Flavor Of Fermented Seafood Condiments, Yu Jing, Yang Xi-Hong, Liang Chen, Yu Dong-Xing, Xie Wan-Cui
Food and Machinery
The fermentation mechanism of halophilic microorganisms during the fermentation of seafood condiments were reviewed, the influence of the metabolic pathway of halophilic bacteria on the characteristic flavor of traditional fermented condiments was introdu
Research Prograss On Starch And Its Derivatives In Noodles,
2020
School of Food Science and Techonlogy, Jiangnan University, Wuxi, Jiangsu 214122 , China
Research Prograss On Starch And Its Derivatives In Noodles, Xu Shu-Jian, Li Zhao-Feng
Food and Machinery
In this paper, the chemical and structures properties of starch commonly used in several noodle products were first introduced. And then the applications of starch, chemically modified starch, pregelatinized starch and resistant starch in noodle products
Research Progress Of Maillard Reaction In Food Under Microwave Heating,
2020
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University,Shanghai 201306 , China ；National Experimental Teaching Demonstratio
Research Progress Of Maillard Reaction In Food Under Microwave Heating, Xu Hai-Xia, Cheng Yu-Dong, Jin Yin-Zhe
Food and Machinery
As a new type of heating method with high efficiency, energy saving and environmental protection, microwave heating is more and more widely used in industry. The Maillard reaction under microwave heating has a higher degree of early reaction. The composit
Progress In The Research On The Lipid-Lowering Activity Of Polysacchairdes From Kelp,
2020
College of Life Science, Jiangxi Normal University of Science and Technology, Nanchang,Jiangxi 330013 , China
Progress In The Research On The Lipid-Lowering Activity Of Polysacchairdes From Kelp, Zheng Juan-Xia, Chen Wen-Ning, Yue Jin-Ling, Yang Li, Wang Cheng-Wei
Food and Machinery
It has been found that polysaccharides from kelp have many physiological activities such as lowering blood lipid, preventing radiation and anti-aging, and it isapplied to food, medicine and animal husbandry. The research progress of kelp polysaccharide on
The Calculation Methods Of Goat Trunk’S Segmentation Trajectory Based On Machine Vision And Machine Learning,
2020
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070 , China
The Calculation Methods Of Goat Trunk’S Segmentation Trajectory Based On Machine Vision And Machine Learning, Li Zhen-Qiang, Wang Shu-Cai, Zhao Shi-Da, Wang Yu-Quan
Food and Machinery
An automated segmentation method of goat trunk with machine vision and machine learning was proposed. 396 images of goat trunk were acquired randomly in a goat slaughtering plant by using two industrial cameras. 24 sets of feature parameters were extracte
Comparison Of Bean Sieving Effects Caused By Different Hole Shapes And Optimization Of Cylinder Sieves,
2020
School of Mechanical Engineering, Hefei University of Technology, Hefei, Anhui 230009 , China
Comparison Of Bean Sieving Effects Caused By Different Hole Shapes And Optimization Of Cylinder Sieves, Song Shou-Xu, Luo Run-Dong, Zhang Fan, Yao Zun-You
Food and Machinery
Formula for calculating the area of the sieve openings by took soybeans as the object was derived, and sieving effects of cylinder sieves with different types of holes were also compared. It is concluded that the cylinder sieve with square sieve pores has
Strain Screening Of Pantothenate Synthetase And Catalysis To Produce D-Pantothenic Acid,
2020
College of Food Engineering, Anhui Science and Technology University, Fengyang, Anhui 233100 , China
Strain Screening Of Pantothenate Synthetase And Catalysis To Produce D-Pantothenic Acid, Ma Yu-Yu, Song Wei, Feng Xiao-Na, Liu Jia, Qian Yuan-Yuan
Food and Machinery
In this study, 11 source PS enzyme genes were cloned and expressed in Escherichia coli BL21 (DE3), and the successful strain was constructed for enzymatic property study with simultaneous fermentation and transformation experiment on the fermentati
Determination Of 16 Elements In Canned Food Paste For Infant By Microwave Digestion Coupled With Icp-Oes/Icp-Ms,
2020
Denuo Product Testing Service Co., Ltd., Shanghai 200436 , China
Determination Of 16 Elements In Canned Food Paste For Infant By Microwave Digestion Coupled With Icp-Oes/Icp-Ms, Li Meng-Jie
Food and Machinery
Sixteen elements (K, Na, Ca, P, Mg, Fe, Cu, Mn, Zn, Al, Cr, Ni, As, Cd, Hg and Pb) in canned food paste for infant were determined by ICP-OES/ ICP-MS after microwave digestion. Under the optimized conditions, the calibration curves for 16 elements were wi
Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain,
2020
Department of Food Science, Foshan Polytechnic, Foshan, Guangdong 528137 , China ；GuangdongProvincial Food Safety Testing and Traceability Technology Application Public Training Center, Foshan,Guangdong 528137 , China
Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Sun Yuan-Ming
Food and Machinery
SnO2/SiC hollow spheres, polyaniline nanowires, gold nanoparticles and other nano materials with good biocompatibility were modified on the electrode substrate and antibody probe to amplify the electrochemical signal, improve the detection sensitivity, an
Screening Of Main Antioxidant Components In N-Butanol Extract From The Stems Of Ficus Tikoua Bur.,
2020
Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005 , China ；Guizhou Engineering Research Center for Fruit Processing, Guiyang, Guizhou 550005 , China
Screening Of Main Antioxidant Components In N-Butanol Extract From The Stems Of Ficus Tikoua Bur., Liu Yong-Ling, Ye Si-Fan, Yang Yi, Fang Li-Hong, Zhao Zhi-Bing, Xie Guo-Fang
Food and Machinery
To investigate the antioxidant activity of different polar extracts from the stems of Ficus tikoua Bur. (FTB), the main chemical components of the highly active polar extracts were screened and identified. Petroleum ether, dichloromethane, ethyl ac
Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry,
2020
College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang,Hunan 422000 , China ；Hunan Provincial Engineerin
Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry, Wang Rong, Zhao Liang-Zhong, Xie Chun-Ping, Ou Hong-Yan
Food and Machinery
The quality and physicochemical indexes of rice sour soup, made of glutinous rice, japonica rice and flour, were detected and the relative correlation with sensory scores were analyzed. Thereafter, the rice slurry was used to optimize the liquefaction and
Research Progress On The New Freeze-Drying Technology Of Fruits And Vegetables,
2020
College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China
Research Progress On The New Freeze-Drying Technology Of Fruits And Vegetables, Wang Xin-Ke, Yang Xi-Hong, Wu Fan, Xie Jing-Wen, Yu Dong-Xing, Xie Wan-Cui
Food and Machinery
The effects of different drying techniques on product quality and the relative advantages and industrialization obstacles of freeze-dried products were analyzed and compared in this study. The current practice in thin layer drying models of fruits and veg
