Extraction Optimization Of Enzyme Hydrolysis Method And Gc-Ms Analysis On Oleoresin From Zanthoxylum,
2017
College of Food Engineering and Nutritional Science of Shaanxi Normal University, Xi’an, Shaanxi 710119, China
Extraction Optimization Of Enzyme Hydrolysis Method And Gc-Ms Analysis On Oleoresin From Zanthoxylum, Chai Liqin, Yuan Hong, Wang Lixia, Lu Yuehong, Tian Chengrui
Food and Machinery
Zanthoxylum was used as the material. Combined cellulase hydrolysis with response surface method to optimize the Zanthoxylum oleoresin (Z瘙簚oleoresin) extraction process. Results showed that the optimum extraction conditions of Z瘙簚oleoresin as follows: 50% ethanol as extractant, cellulase dosage was 62.3 mg/L, enzymolysis time was 2.3 h, enzymolysis temperature was 50 ℃, liquid ratio was 47.41(mL/g). In this condition, the extraction efficiency of Z瘙簚oleoresin was 37.22%. A total of 47 compounds were identified by gas chromatography-mass spectrometry (GC-MS). Main ingredients were D-limonene, linalool, lauricacid, limonene glycol, alpha-terpineol, ascaridole, citronellyl myristate, xanthoxylin, etc.
Effect Of Low Temperature Hydrostatic Thawing On The Quality Of Chicken Breast,
2017
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Effect Of Low Temperature Hydrostatic Thawing On The Quality Of Chicken Breast, Zhang Gensheng, Zhang Honglei, Yue Xiaoxia, Wang Rui, Chi Tianqi
Food and Machinery
The effects of different hydrostatic thawing temperatures on the quality characteristics of the packed and unpacked frozen chicken breasts by measuring the total texture, shear stress, flesh color, cooking loss, total protein content, pH, TVB-N, and TBARS values. The results showed that the quality of the packed frozen chicken breast after hydrostatic thawing at low temperature was better than the unpacked one. Compared to thawing at other temperature, the shear strength of chicken breast thawing at 12 ℃ was closer to the shear strength of fresh chicken breast, and the total numbers of colony as well as the degree of …
Optimization On Ultrasonic Sugar Permeability Process And Comparative Analysis Of Textural Properties Of Peony Preserves,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization On Ultrasonic Sugar Permeability Process And Comparative Analysis Of Textural Properties Of Peony Preserves, Li Ning, Zhu Wenxue, Bai Xiting, Ma Yitong
Food and Machinery
In order to maximize the utilization of the peony resources, the fresh peony was used as the raw material, and the enhanced mass transfer characteristics of ultrasonic wave were used to prepare the peony preserves, then texture analysis was implemented to study the effect of ultrasound on the process of sugar permeability. Taking sugar content as the research index, the optimum process was as follows: ultrasonic power 110 W, time 40 min, sucrose concentra-tion 40%, and sugar content of sugar cane was 32.96%. The rate of sugar permeation was increased. The results of texture profile analysis (TPA) showed that the …
Purificationof Flavonoids From Artemisia Selengensis Leaves And Prepareation Bake Healthy Biscuits With The Flavonoids,
2017
Ginling College, Nanjing Normal University, Nanjing, Jiangsu 210097, China
Purificationof Flavonoids From Artemisia Selengensis Leaves And Prepareation Bake Healthy Biscuits With The Flavonoids, Lu Yongling, Wang Chen, Liang Yuli, Zhu Kun, Zhu Xiaoyi, Guo Hongmei, Lu Lishuang
Food and Machinery
Flavonoids from Artemisia selengensis leaves were enriched by macro-porous resin NKA-2 that was chosen by comparing the static adsorption and desorption properties among 16 kinds of resins. As a result, the peak yield and purity of flavonoids can reach 38.56% and 67.80% respectively, when using 20% ethanol as eluent.Those natural extractions gained from Artemisia selengensis leaves were added into flour to produce a kind of healthy biscuits, and this study would further determine the optimal formula of those healthy biscuits with two different flavors by exploring biscuit recipes and producing processes.
The Process Optimization And Its Aroma Ingredients Of Durian Wine,
2017
College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
The Process Optimization And Its Aroma Ingredients Of Durian Wine, Bu Jianzhen, Yu Limei, Zeng Xiaofang, Lin Shaoting
Food and Machinery
The fermentation process parameters of durian fruit were optimized based on yeast addition amount, initial sugar, SO2 and pH value. The aroma substances from durian fruit wine were also analyzed by adopting the gas chromatography and mass spectrometry (GC-MS) detection. The results showed that the optimum process conditions of durian wine as follows: initial sugar concentration was 28%, the amount of yeast was 0.7%, and the concentration of sulfur dioxide was 60 mg/L, pH 3.6. The aroma components from durian fruit wine included 22 kinds of aroma components, and most of them were esters.
Effects Of Water-Unextractable Arabinoxylans On The Qualities Of Traditional Chinese Youtiao,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Water-Unextractable Arabinoxylans On The Qualities Of Traditional Chinese Youtiao, Wang Weishi, Zhang Junhui, Li Ling, Fan Mingcong, Wang Li, Qian Haifeng, Li Yan, Zhang Hui, Qi Xiguang
Food and Machinery
The effects of water-unextractable arabinoxylans (WUAX) on the properties of the dough and the final qualities of traditional Chinese Youtiao were investigated. For Youtiao mixed powder, the water holding capacity had been improved, the change of gelatinization temperature was not significant and peak viscosity fell from 2,222.67 to 2,053.00 mPa·s. The farinographic properties of Youtiao dough was slightly affected by extra WUAX, except that the water absorption increased from 56.77% to 64.93%. The extensographic properties varied complexly at different proofing time. The SEM microstructure of dough showed that the uniform starch granule structure could not be formed in youtiao dough …
Synthesis Of Acetylated Acetylated Cellulos Materials And Application In Reducing Aldehydes In Cigarette Mainstream Smoke,
2017
Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan, 450000, China
Synthesis Of Acetylated Acetylated Cellulos Materials And Application In Reducing Aldehydes In Cigarette Mainstream Smoke, Qi Haiying, Li Guozheng, Zhou Hao, Qiu Jianhua, Li Chunguang, Song Weimin
Food and Machinery
In order to selectively reduce the release amount of aldehyde compounds in mainstream cigarette smoke, the acetylated acetylated cellulose was synthesized on the base of microcrystalline cellulose. According to the aldehyde reduction effect, the synthesis conditions were optimized, and then the synthesized material were added in the cigarette filter tip.Results (1) The optimum synthesis conditions of acetylated acetylated cellulose were: cellulose ion concentration 5%, derivatization reagent molar ratio of diketenecellulose=21, the reaction time 3 h, reaction temperature 110 ℃, DMAP as catalyst. (2) When the acetylated acetylated cellulose material were added a dual-filter of cigarette at the amount of 30 …
Effects Of Stem Morphology On Processing And Comprehensive Quality Of Slim Cigarettes,
2017
Technology Ceter, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, Henan 450000, China
Effects Of Stem Morphology On Processing And Comprehensive Quality Of Slim Cigarettes, Ding Meizhou, Liu Huan, Liu Qiang, Li Quansheng, Li Longfei, Zhao Le, Wang Haibin, Wang Hongbo
Food and Machinery
In order to study the blending effect of different stem morphology with leaf silk and understand the influence of different stem morphology on the comprehensive quality of slim cigarette, the mixing uniformity of filamentary and flake stems with leaf silk in processing were compared. Moreover, the influence of two kinds of stems on the quality stability of cigarette physical, smoke, sensory and combustion were investigated. The results showed that, compared with the flake stem, filamentary stem blending with leaf silk had higher mixing uniformity and good stability in the process of mixed silk and rolling. The physical quality of slim …
The Application Of Modern Biotechnology In Food Inspection,
2017
College of Biochemical Engineering of Beijing Union University, Beijing 100191, China; Municipal Key Laboratory of Biologically Active Substances and Functional Food, Beijing 100191, China
The Application Of Modern Biotechnology In Food Inspection, Liu Chonghui, Fan Yuchuan, Xu Mingyu, Wei Tao
Food and Machinery
As the modern biological technology has such advantages as strong specificity, high sensitivity and accuracy in detection，it has good application prospect in food inspection. In this paper, discuss and study the application of biological sensor technology, the biochip technology, the ELISA (ELISA) and the PCR in the field of food inspection so as to provide some references for the food test in the future.
The Influence Of Media Supervision On Food Safety Administration,
2017
School of Mathematics and Statistics, Changsha University of Science ＆Technology, Changsha, Hunan 410114, China; Business School, Center South University, Changsha, Hunan 410012, China
The Influence Of Media Supervision On Food Safety Administration, Xiong Shouyao, Du Zhiwei, Cao Yu, Ning Jingheng, Chen Qijie, Wang Jianhui
Food and Machinery
With the development of media, the role of media in the supervision of food safety industry is becoming more and more important, and the impact of media to the subject of supervision and regulation is also growing. Based on the existing literature, this paper elaborates the influence of media regulation on consumers, enterprises and government. To consumers, the media regulation can transmit food safety knowledge and improve the bad condition of information asymmetry; to government, the media regulation can make up the shortages of the government supervision; to enterprises, the media regulation can improve their production behavior. However, the media …
Research And Practice Of Improving Students' Innovative Ability Of Food Discipline By Multidisciplinary Cross,
2017
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Research And Practice Of Improving Students' Innovative Ability Of Food Discipline By Multidisciplinary Cross, Ma Haile
Food and Machinery
It plays an important role in domestic and foreign higher education to use advantages of multi disciplines to cultivate students' innovation ability. Facing the problems existing in food science talent cultivation in our country, paying attention to the knowledge and neglect to cultivation of students' innovative ability, combining the characteristics of the food science, this review presented some research and practice of Jiangsu University in food science students' innovation ability training from food science crossing with engineering, physics and medicine.
The Influence Of Thermal Treatment On Grass Carp Quality And Volatile Flavor Compounds,
2017
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
The Influence Of Thermal Treatment On Grass Carp Quality And Volatile Flavor Compounds, Chen Hui, Liu Yan, Li Zhipeng, Huang Lihui
Food and Machinery
The changes of quality, protein composition and volatile flavor compounds of grass carp were studied at 60, 70, 80, 90 and 100 ℃, shape, texture, nutritional value and flavor were set as the evaluation indexes. The results showed that the weight loss rate of fish increased with the treatment temperature, and the L* value of fish increased, but the a* value decreased. The hardness, cohesion, amino acid content, E/N ratio showed an upward trend. 87 types of volatile compounds were detected by SPME-GC-MS, including 24 kinds of alkanes, 19 kinds of aldehydes, 14 kinds of acids, 12 kinds …
Study On Isolation And Application Of Lactic Acid Bacteria Without Biogenic Amine Formation From Chinese Rice Wine,
2017
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shanghai Jinfeng Wine Co., Ltd., Shanghai 200063 China
Study On Isolation And Application Of Lactic Acid Bacteria Without Biogenic Amine Formation From Chinese Rice Wine, Xu Jianfen, Mao Jieqi, Wei Xiaolu, Liu Shuangping
Food and Machinery
In order to screen the strains without producing biogenic amines, some microorganisms were isolated from the fermentation mash and rice soaking water of Chinese rice wine. It was found that three strains had no amino acid decarboxylase activity, and had a certain ability of biogenic amines degradation. Moreover, the metabolic characteristics of the three strains were analyzed. The results showed that OD600 of the three strains reached a considerable level in the culture medium of 2.50%Vol. In the 8.80%Vol culture medium, strains 5-4 and 8-3 were inhibited whose OD600 was significantly lower than that of strain 14-2-1. In …
Evaluation Of Textural Properties And Flavor Substances Of Three Varieties Of Fresh Lotus Root,
2017
School of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Evaluation Of Textural Properties And Flavor Substances Of Three Varieties Of Fresh Lotus Root, Han Xiaomiao, Luo Qing, Wu Suxi
Food and Machinery
Phy-chemical properties and flavor substances of the three varieties of Hubei lotus root were studied by electronic nose and GC-MS. The results showed that there were significant differences in the physical and chemical properties except the total fiber content among the three hybrid varieties, and texture properties of the hybrid variety NO.5 of lotus root were better than the hybrid varieties NO.3 and NO.4. Detection of flavor substances showed that 40 kinds of flavor substances were detected in NO.5, that 35 kinds of flavor substances were detected in NO.3, that 28 kinds of flavor substances were detected in NO.4. About …
Study On Antibacterial Activity Of Phenyllactic Acid Combinedwith Food Preservatives,
2017
College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
Study On Antibacterial Activity Of Phenyllactic Acid Combinedwith Food Preservatives, Ning Yawei, Yan Aihong, Wang Shijie, Wang Zhixin, Li Xingfeng, Zhu Hong, Jia Yingmin
Food and Machinery
The antibacterial activity of phenyllactic acid (PLA) combined with food preservatives against foodborne pathogens Escherichia coli and Listeria monocytogenes was studied. The minimal inhibitory concentrations were determined by broth micro-dilution method and the interaction of PLA with food preservatives was determined using the checkerboard test. Furthermore, the synergistic effect of the optimized combination was evaluated through the time-kill assay. Results showed that PLA combined with nisin showed indifference effect against E. coli and additive effect against L. monocytogenes. The interaction of PLA and ethyl p-hydroxybenzoate showed an additive effect against E. coli and L. monocytogenes. PLA combined with EDTA-Na2 …
Effects Of Controlled Freezing Point Technology Combined With The Modified Humidity Packaging On Preservation For Toona Sinensis,
2017
Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
Effects Of Controlled Freezing Point Technology Combined With The Modified Humidity Packaging On Preservation For Toona Sinensis, Yang Hui, Mao Weilin, Zhao Shouhuan, Zhao Hongyuan, Zhang Le, Shi Guanying, Wang Xiaomin, Wang Zhaogai
Food and Machinery
Toona sinensis sprouts were packaged in 0.06 mm thick perforated PE bags and stored at －0.5 ℃(controlled freezing point) after pre-cooling at 4 ℃ for 12 h. In order to investigate the effects of controlled freezing point technology combined with the modified humidity packaging on preservation for Toona sinensis, the changes of weight losses rate, ascorbic acid, soluble protein, chlorophyll, total polyphenol, flavonoid, soluble sugar, malondialdehyde (MDA) content and polyphenol oxidase (PPO)activities were measured. The results indicated that the proper perforation area of PE bags stored at －0.5 ℃ was 141.3 mm2 (0.14% of total area), which decreased the …
Oncurrent Situation And Developing Approaches Of Internationalization Of Food Science,
2017
International Office, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Oncurrent Situation And Developing Approaches Of Internationalization Of Food Science, Wu Dilong, Zhou Rui, Li Na, Wu Junhui, Xu Zhou
Food and Machinery
On the basis of the necessity and importance of educational internationalization in the discipline of food science, the paper probes into approaches to the internationalization for food science education in terms of construction of teaching staff, cultivationof talent, improvement of curriculum system, development of education resource, reform on teaching method, and construction of administration staff after analyzing the current situation of educational internationalization in the discipline of food science at home and abroad.
Efficacy Of Ultraviolet (Uv-C) Light In Reducing Foodborne Pathogens And Model Viruses In Skim Milk,
2017
Tennessee State University
Efficacy Of Ultraviolet (Uv-C) Light In Reducing Foodborne Pathogens And Model Viruses In Skim Milk, Danielle M. Gunter-Ward, Ankit Patras, Manreet Singh Bhullar, Agnes Kilonzo-Nthenge, Bharat Pokharel, Michael Sasges
Agricultural and Environmental Sciences Faculty Research
The efficacy of low wavelength ultraviolet light (UV-C) as a disinfection process for a scattering fluid such as skim milk was investigated in this study. UV-C inactivation kinetics of two surrogate viruses (bacteriophages MS2 and T1UV) and three bacteria Escherichia coli ATCC 25922, S. Typhimurium ATCC 13311, Listeria monocytogenes ATCC 19115 in buffer and skim milk were investigated. UV-C irradiation was applied to stirred samples, using a collimated beam operating at 253.7 nm wavelength. A series of known UV-C doses (0–40 mJ·cm−2) were delivered to the samples except MS2 where higher doses (0–150 mJ·cm−2) were delivered. …
Miller, Carl William (Fa 1063),
2017
Western Kentucky University
Miller, Carl William (Fa 1063), Manuscripts & Folklife Archives
Folklife Archives Finding Aids
Finding aid only for Folklife Archives Project 1063. Paper titled “Butchering and Rendering: Now and Then” in which Carl Miller describes the lengthy hog butchering process from slaughtering to wrapping and freezing. Paper is based on information collected by Miller from Buddy Crabtree, a butcher in Smiths Grove, Kentucky.
Adapting To The Changing World Of Biotechnology: Syngenta Ag Mir162 Corn Litigation As Regulation By Litigation,
2017
Texas A&M University School of Law
Adapting To The Changing World Of Biotechnology: Syngenta Ag Mir162 Corn Litigation As Regulation By Litigation, Paul Goeringer
Texas A&M Law Review
Agriculture has relied on plant breeding to improve genetics since the first domestication of agricultural plants 10,000 years ago. More recently, Gregor Mendel and his hybridization experiments on peas led to what we know as modern genetics. The rise in recombinantDNA technology has opened up many possibilities in plant breeding, including Roundup Ready technology and crop varieties designed to resist a number of pests. At the same time, governments and the private sector have sought to institute regulations for handling the releases of new biotechnology to ensure the technologies will have limited environmental impacts and provide safe foods to the …
