Optimization On Direct Powder Compression Of Maca Powder Technology Based On Response Surface Method,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Optimization On Direct Powder Compression Of Maca Powder Technology Based On Response Surface Method, Chen Longfei, Wang Min, Fan Liuping, Ding Zhansheng, Ding Shaodong
Food and Machinery
Appropriate excipients were selected for direct compression process of maca tablets according to the powder properties. The influence of different excipients and water content was investigated based on single factor test with tablet weight variation, friability, hardness and disintegration time as comprehensive scores. Regression equation was established to figure out the optimalsolution. The result shows that, magnesium stearate microcrystalline cellulose SH102 and lactose content were selected as suitable excipients. The best prescription and technology of the direct powder compression technology of maca powder was obtained as follows: Water content of 7.76%, magnesium stearate content of 0.85%, microcrystalline cellulose content of …
The Influence Of Wall Material Proportion To Preparation Of Complex Coacervation Natural VE Microencapsulation Embedding Effect,
2017
Department of Material Science and Engineering, Xi’an University of Science and Technology, Xi’an, Shaanxi 710054, China
The Influence Of Wall Material Proportion To Preparation Of Complex Coacervation Natural VE Microencapsulation Embedding Effect, Qiang Junfeng
Food and Machinery
Nature VE Microcapsules was produced by using Composite gel method. This method of producing Nature VE Microcapsules was based on the properties of wall material and Complex coacervation process. Gelatin and Alginate were used as wall materials, and 5% of calcium chloride was chose as curing agent. The influence of two different proportion of wall material to Nature VE Microcapsules Morphology and the effects of particle size distribution and embedding were also researched. The results showed that the production rate and efficiency as well as the solid effective loads were highest when the ratio of gelatin wall at …
Retain Moisture Properties Of Tobacco Recombination Humectant Of Edible Wax And Its Application,
2017
The USTC-Anhui Tobacco Joint Laboratory of Tobacco Chemistry, Hefei, Anhui 230026, China;Research and Development Center, China Tobacco Anhui Industrial Corporation, Hefei, Anhui 230066, China
Retain Moisture Properties Of Tobacco Recombination Humectant Of Edible Wax And Its Application, Xu Yingbo, Chen Kaibo, Xu Zhiqiang, Ge Shaolin, Yan Xiangyang, Liu Shaomin
Food and Machinery
The edible wax, AJ polysaccharide monomer and recombination samples were selected for the moisture retention test to evaluate the moisturizing property of tobacco in low humidity environment. The results showed that the edible wax and AJ polysaccharide monomer both had certain effect on the moisture of tobacco. The moisturizing property of plant wax 1 was better than that of other edible wax. When the edible wax and AJ polysaccharide monomer were compounded, the moisturizing performance of the tobacco was further improved by the coordination effect of the two samples. Scanning electron microscopy (SEM) revealed that besides the effect of traditional …
The Design And Application Of Evaluation Method For Quality Stability Of Cigarette Production Process,
2017
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
The Design And Application Of Evaluation Method For Quality Stability Of Cigarette Production Process, Xiong Anyan, Li Shanlian, Ding Meizhou, Liu Wenzhao, Gu Liang, Huang Guangfu
Food and Machinery
In order to make up for the deficiency of the existing evaluation method of quality stability, a new method of evaluating the quality stability of cigarette production process was developed by using statistical techniques. This method first classified the variables in the production process, and different types of variables using different methods were used to calculate the quality stability index. Moreover, different weights were determined according to both the importance of different processes and different variables in processes, and then the process using weighted average method was applied to calculate the stability of quality index. Furthermore, the process (batch) using …
Optimization Of Hot Air Vacuum Freeze Drying For Eurotus Eryngii,
2017
Shool of Resources and Environmental Engineering, Anhui University, Anhui, Hefei 230601, China; Industry Technology Research and Development Center for Chinese Medicinal Materials, Anhui University, Anhui, Hefei 230601, China
Optimization Of Hot Air Vacuum Freeze Drying For Eurotus Eryngii, Sun Cui, Wang Yu, Sheng Xiaorui, Li Kuokuo
Food and Machinery
In order to increasing the drying speed, quality and energy consumption in the for Eurotus eryngii drying, the effects were studied, of from the hot-air temperature, hot-air time and vacuum freeze-drying time,on drying rate, sense judgment, rehydration ratio and Amino acids by using the Box-Behnken optimal design. Based on the experimental data, the response surface methodology was employed for the muli-variable experiments and the regression model was established. The optimal parameters were obtained as follows: hot air drying temperature 50 ℃, hot air drying time is 60 min, and the vacuum freeze-drying time is 10 h. The combined drying method …
The Role Of Quorum Sensing In Biofilm Formation Of Foodborne Micro-Organism,
2017
Food College Sichuan Agricultural University, Ya’an, Sichuan 625014, China
The Role Of Quorum Sensing In Biofilm Formation Of Foodborne Micro-Organism, Zhang Guoli, Ao Xiaolin, Liu Shuliang
Food and Machinery
The biofilm is a multicellular group structure formed by numerous gathered microorganism which adheres on the surfaces. This phenomenon is widespread in a variety of foodborne micro-organism, and it is important for food processing and security. Quorum sensing (QS) has been proven to be an important factor in the formation of biofilm. In this review, the regulation function of QS in the biofilm formation of several kinds of foodborne bacteria and fungi was discussed, and this would provide reference to biofilm control and utilization in food processing.
Antimicrobial Peptides And Its Application In The Control Of Fruit And Vegetable Diseases,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Antimicrobial Peptides And Its Application In The Control Of Fruit And Vegetable Diseases, Wang Wenjun, Zeng Kaifang, Deng Lili, Yao Shixiang
Food and Machinery
Antimicrobial peptides are widely present in the organism, which are gene-encoded, ribosomal synthesized polypeptides. Antimicrobial peptides have anti bacteria, fungi, viruses and other biological functions. They are the important part of non-specific immune function of organism. With the development of the research on the antimicrobial peptides, they are expected to be excellent substitutes for antibiotics, fungicides. This review briefly introduces the classification, mechanism and application in the control of fruits and vegetables diseases of antimicrobial peptides, and prospects the problems existing in the research and widely application.
Thermal Drying Methods Of Yeast And The Ways To Improve The Activity,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Thermal Drying Methods Of Yeast And The Ways To Improve The Activity, Zhang Hongyan, Zeng Kaifang, Zhou Yahan, Deng Lili, Yao Shixiang
Food and Machinery
Drying the yeast cells into a dormant state, that is, preparing solid active dry yeast, and the active dry yeast is convenient for transport and storage, and widely used in the fields of wine making, baking, biological control and so on. During the process of preparing active dry yeast, drying the yeast is an important step. It was introduced that the thermal drying methods, including drying methods of using vacuum, spray, and fluidized bed, which are economical, high in feasibility, low energy consumption, and can be preserve for a long time. Moreover, the factors affect the activity of dry yeast …
Research Progress Of New Formaldehyde Scavengers In Food Products,
2017
College of Science and Technology,Shanghai Ocean University, Shanghai 201306, China
Research Progress Of New Formaldehyde Scavengers In Food Products, Chen Xifeng, Tao Ningping, Xu Changhua, Gu Dongchen
Food and Machinery
This article briefly describes the source and the harm of formaldehyde in food and its effects on food quality. The types of formaldehyde scavenger in food and the study of complex formaldehyde scavenger in recent years were systematically introduced. And provided the basis for selecting the suitable formaldehyde scavenger in the future, and looked forward to the environmental protection and high efficient research direction of the new formaldehyde scavenger.
Research Progress In Functional Nutrients And Biological Activities Of Hibiscus Syriacus L.,
2017
College of Landscape Architecture, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research Progress In Functional Nutrients And Biological Activities Of Hibiscus Syriacus L., Zhang Wenyan, Wang Xiaohong, Li Anping, Feng Binyi
Food and Machinery
Hibiscus syriacus L. is a kind of ornamental plants with abundant functional nutrients and bioactive substances. The domestic and overseas research progress of functional nutrients and bioactive extracts of H. syriacus L were reviewed. Moreover, its function of extracts and the development status of related products were summarized, and the relative development and utilization prospect were prospected. Our study would provide theoretical basis for the comprehensive development and utilization of Hibiscus syriacus L.
Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage,
2017
Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Crop Genetic Improvement and Biotechnology Laboratory, Nanning, Guangxi 530007, China
Effect Of The Cassava Flour On Qualities And Texture Characteristics Of Biscuits During Storage, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Yan Huabing, Qin Meiying, Wan Gying, Li Zhichun, Wei Ping, Zhou Kui
Food and Machinery
The paper focused on the effect of the cassava flour on the qualities and texture characteristics of biscuits during storage, different proportion of cassava flour instead of low-gluten flour was made biscuits, and evaluated the physical and texture indexes of the products. The results showed that the brightness of biscuits add the cassava flour was decreased, colour and lustre was turned yellow. The cassava flour could reduce the moisture content and water absorp-tion, improved the brittleness of biscuits during storage. Thereinto, the biscuits during storage had the lowest moisture content, chewiness, hardness, and the highest brittleness when the cassava flour …
Microstructure Of Rabbit-Skin Collagen And Influences Of Different Factors On Its Aggregation,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Microstructure Of Rabbit-Skin Collagen And Influences Of Different Factors On Its Aggregation, Ma Mingsi, Zhang Yuhao, Ma Liang, Wang Xuemeng, Han Shuang, Zhang Xiaojie
Food and Machinery
In this study, UV spectroscopy, Fourier transform infrared spectroscopy and scanning electron microscopy, were used to study the microstructure of rabbit-skin collagen, respectively. The effects of temperature, collagen concentration, pH value and ionic strength on aggregation properties of collage were also studied. The results of UV spectroscopy and Fourier transform infrared spectroscopy showed that the absorption peak and the corresponding wavelength in accordance with the characteristics of type Ⅰ collagen. Moreover, the results of scanning electron microscopy showed that the collagen was irregular dense sheet film, partially wrinkled on the surface. Furthermore, the results of aggregation properties of rabbit-skin collagen …
Originalitytrend Of Global Food Packaging Design From “Pentawards” Prizewinning Works,
2017
School of Art and Design, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Originalitytrend Of Global Food Packaging Design From “Pentawards” Prizewinning Works, Li Li, Chen Hong
Food and Machinery
To select the prizewinning works in food and beverage kind in Pentawards International Packaging Design Contest from 2010 to 2016, comprehensively analyzes the pictures, characters, colors, packaging materials and technology of packaging works, and explores the characteristics and development trend of global food packaging originality design in recent years. The results show are as the following: in pictures, the food packaging originality prefers flatting and abstraction, and return of hand-drawn illustration; in colors, it prefers the application of gradients, monochrome and dedicated color; in characters, the characters modularization, handwriting and a sans-serif font will become design trend; in materials, adequate …
Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice,
2017
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan Univers
Effect Of Electron Beam Irradiation On Storage Quality And Physicochemical Properties Of Rice, Yang Dan, Luo Xiaohu, Qi Lijun, Wang Ren, Wang Li, Li Yanan, Li Ke, Zhang Yuwei, Chen Zhengxing
Food and Machinery
To study the freshness and quality changes after electron beam irradiation in three different forms, include paddy, brown rice, milled rice, during storage , taking the fresh late japonica rice was selected as raw material. The effect of electron beam irradiation on paddy, brown rice and milled rice based on the doses of 0, 2, 4 kGy was studied, including the effects on moisture content, color, fatty acid value, viscosity value and taste value. Results indicated that the paddy, brown rice, milled rice at 2, 4 kGy irradiated doses compared to the corresponding non-irradiated sample, moisture content, whiteness, redness and …
Effects Of Different Heat Treatment On Oxidordeuctase Activity Of Walnut Kernel,
2017
College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan 610065, China
Effects Of Different Heat Treatment On Oxidordeuctase Activity Of Walnut Kernel, Wu Qiuhao, Jia Lirong, Chen Ante, Zhang Xi, Huang Rongrong, Liu Xuebin, Wang Ping
Food and Machinery
Effects of microwave, far-infrared heating and hot-air treatment on enzyme activity of walnut kernels were investigated. After undergoing different strength of microwave, far-infrared ray and hot-air, the activity of lipoxygenase activity (LOX), peroxidase (POD) and hydrogenperoxidase (CAT) in walnut kernels were determined. The results showed that microwave, far-infrared heating and hot-air treatment could inhibit the activity of LOX, POD and CAT effectively. The conditions of three heat processing were optimized as follows, i.e. treated at 385 W microwave for 3 min, 90 ℃ far-infrared heating for 30 min, or 90 ℃ hot-air treatment for 90 min, respectively.
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology,
2017
Beijing High-tech Innovation Centre of Food Nutrition and Human Health, Beijing 100048, China; Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China
Optimization Oflow 3-Mcpd Wheat Gluten Protein Hydrolysate By Response Surface Methodology, Guo Qingya, Song Huanlu, Chai Dan, Chen Ying, Luo Huanzhen, Yang Ping
Food and Machinery
Given the high quality wheat gluten protein, the hydrolysis conditions including hydrochloric acid concentration, hydrolysis time and solid-liquid ratio were optimized with the degree of hydrolysis, umami amino acids (aspartic and glutamic acid) as indices using hydrochloric acid, and the processing technique was expatiated. Moreover, 3-monochloropropane-1,2-diol (3-MCPD) combining with acidolysis process was measured and sensory evaluation assessment team was organized to do the sensory evaluation of hydrolyzed vegetable protein under different conditions. Additionally, the optimum preparation was selected. Finally, on the basis of single factor experiment, the response surface of the 3 level design (Box-Behnken design) was used by degree …
A Blueprint To Evaluate One Health,
2017
Vetsuisse-Faculty, Section for Veterinary Epidemiology, University of Zurich, Zurich, Switzerland
A Blueprint To Evaluate One Health, Simon R. Rüegg, Barry J. Mcmahon, Barbara Häsler, Roberto Esposito, Helen O'Shea, Et Al
Department of Biological Sciences Publications
One Health (OH) positions health professionals as agents for change and provides a platform to manage determinants of health that are often not comprehensively captured in medicine or public health alone. However, due to the organization of societies and disciplines, and the sectoral allocation of resources, the development of transdisciplinary approaches requires effort and perseverance. Therefore, there is a need to provide evidence on the added value of OH for governments, researchers, funding bodies, and stakeholders. This paper outlines a conceptual framework of what OH approaches can encompass and the added values they can provide. The framework was developed during …
Towards The Development Of A Sustainable Soya Bean-Based Feedstock For Aquaculture,
2017
University of Nebraska-Lincoln
Towards The Development Of A Sustainable Soya Bean-Based Feedstock For Aquaculture, Hyunwoo Park, Steven Weier, Fareha Razvi, Pamela A. Peña, Neil A. Sims, Jennica Lowell, Cory Hungate, Karma Kissinger, Gavin Key, Paul Fraser, Jonathan Napier, Edgar B. Cahoon, Thomas Clemente
Center for Plant Science Innovation: Faculty Publications
Soya bean (Glycine max (L.) Merr.) is sought after for both its oil and protein components. Genetic approaches to add value to either component are ongoing efforts in soya bean breeding and molecular biology programmes. The former is the primary vegetable oil consumed in the world. Hence, its primary usage is in direct human consumption. As a means to increase its utility in feed applications, thereby expanding the market of soya bean coproducts, we investigated the simultaneous displacement of marine ingredients in aquafeeds with soya bean-based protein and a high Omega-3 fatty acid soya bean oil, enriched with alpha-linolenic …
Atmospheric Cold Plasma Dissipation Efficiency Of Agrochemicals On Blueberries,
2017
Technological University Dublin
Atmospheric Cold Plasma Dissipation Efficiency Of Agrochemicals On Blueberries, Chaitanya Sarangapani, Grainne O'Toole, Paula Bourke, Patrick J. Cullen
Articles
Cold plasma has emerged as a potential bio-decontamination technology for microbial and chemical risks associated with food products such as fruits and vegetables. This study investigated the efficacy of cold plasma treatment for the degradation of pesticides (boscalid and Imidacloprid) on blueberries in tandem with the need to retain critical quality attributes of a fresh high value berry product post treatment. An in-package high voltage dielectric barrier discharge plasma reactor was employed for this study. The degradation efficacy of pesticides after 80 kV and 5 min of cold plasma treatment were found to be 80.18% for boscalid and 75.62% for …
The Slow Food Movement: A 'Big Tent' Ideology,
2017
Beedie School of Business, Simon Fraser University
The Slow Food Movement: A 'Big Tent' Ideology, Mark N. Wexler, Judy Oberlander, Arjun Shankar
Journal of Ideology
The Slow Food Movement (SFM) has been characterized as a reminder of the centrality of the kitchen in the “good old days”. It has also been referred to as a poor use of science posing as a rallying point for the beleaguered middle class trying to reclaim psychological territory lost to the fast-paced commercialization of what was once private or leisure time. This paper argues that both these criticisms contain more than a kernel of truth. However, each misses the mark when it comes to explaining the relative successes of SFM. In this paper, we explore SFM’s basic ideological premises. …
