Effects Of Different Modes Of Ultrasonic Assisted Low-Temperature Curing On Beef Quality,
2023
School of Food and Bioengineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Effects Of Different Modes Of Ultrasonic Assisted Low-Temperature Curing On Beef Quality, Wu Mengdi, Ma Haile, Liu Huimin
Food and Machinery
Objective: This study aimed to discover a green, fast curing method for the domestic refrigerator freezer. Methods: Under the control of low-temperature condition, different frequency combination of ultrasonic assisted curing beef was used to study its effect on beef quality. Results: Compared with low-temperature static curing, simultaneous ultrasonic 22+40 kHz (SIU 22+40 kHz) had the best curing effect, and the salt content (0.327 4%) was increased by 74.15% (P＜0.05), with the cooking loss (34.933%) reduced by 11.45% (P＜0.05). The hardness (293.545 N) was reduced by 18.39% (P＜0.05), and the resilience (1.436N/mm2) was …
Research On Brewing Technology Of Bran Sauce Baijiu And Trace Composition Analysis,
2023
College of Food Engineering, Qingdao Institute of Technology, Qingdao, Shandong 266300, China
Research On Brewing Technology Of Bran Sauce Baijiu And Trace Composition Analysis, Li Mingzhu, Li Yuanjie, Hou Xiaolin, Feng Jinxiao
Food and Machinery
Objective: The brewing process and product characteristics of bran sauce Baijiu starters was studied by replacing part of Daqu with bran koji. Methods: Taking sensory score value and alcohol content of wine as evaluation indexes, the effects of wheat ratio, yeast addition and amount of bran koji addition on the quality of bran sauce Baijiu were studied by univariate experiment. The brewing process of bran sauce Baijiu was optimized by response surface optimization experiment, and the trace components of liquor were analyzed by liquid chromatography. Results: The ratio of wheat in feeding quantity was 16.0%, the addition amount of sorghum …
Study On Optimizing Technology And Physicochemical Properties Of Coix Bran Dietary Fiber Prepared By Enzymatic Method,
2023
Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China;Qianxinan Institution Inspection and Testing Center, Xingyi, Guizhou 562400, China
Study On Optimizing Technology And Physicochemical Properties Of Coix Bran Dietary Fiber Prepared By Enzymatic Method, Lin Tinglong, Zou Lan, Pan Xiaowei, Liu Yuanjing
Food and Machinery
Objective: The study aimed to optimize the preparation process and investigate the quality of coix bran dietary fiber. Methods: The coix bran was used as raw material; the effects of solid-liquid ratio, the amount of amylase and alcalase on the extraction rate were analyzed by usingorthogonal experiments. The chemical composition and physicochemical properties of the dietary fiber obtained under the optimal preparation conditions was analyzed. Results: The optimal extraction parameters of dietary fiber were as follows: solid-liquid ratio was 1∶10 (g/mL), the amount of amylase and alcalase was 100 U/g, respectively, and the extraction rate was up to 84.39%. The …
Research Progress On Innovative Processing Technologies And Changes In Physicochemical Properties During The Pickling Of Pidan,
2023
College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
Research Progress On Innovative Processing Technologies And Changes In Physicochemical Properties During The Pickling Of Pidan, Cheng Jing, Li Lichan, Wang Shaoyun, Yu Liyang, Yu Jie, Cai Xixi
Food and Machinery
In view of the limitations of the traditional processing technology of Pidan, this review summarizes the innovative processing technologies of Pidan, such as gradient temperature control, ultrasonic assisted, vacuum decompression, pulsating pressure, etc., and describes the changes of water, pH value, protein, free amino acids, texture, mineral elements and micro-morphology during the picking process of Pidan. Moreover, the development directions of Pidan products are prospected.
Functional Characteristics And Comprehensive Utilization Of Lonicerae Flos Resources,
2023
College of Humanities and Management, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China
Functional Characteristics And Comprehensive Utilization Of Lonicerae Flos Resources, Liu Ping, Jia Fan, Hu Xiang, Xu Yao, Yang Yong
Food and Machinery
Lonicerae Flos is a Chinese medicinal material and medical-food homologous resource. It has a variety of pharmacological and health functions such as anti-oxidation, immune regulation, anti-inflammation and antibacterial. Based on the introduction of research process in the history of application, functional components and pharmacological activity of Lonicerae Flos resources, this review summarizes the current situation of comprehensive utilization of Lonicerae Flos and its by-product, and deeply discusses the comprehensive utilization of high-value of these resources from the perspectives of drugs, food, cosmetics, veterinary medicine feed and agricultural inputs. Finally, the comprehensive utilization of the Lonicerae Flos resources and the sustainable …
Research Progress On The Effect Of Whole Grain Components On Flour Product Qualities And Processing Characteristics,
2023
Chaoyang Teachers College, Chaoyang, Liaoning 122000, China
Research Progress On The Effect Of Whole Grain Components On Flour Product Qualities And Processing Characteristics, Shao Yulan, Sun Chenghang, Hu Bingbing
Food and Machinery
In this review, the effects of starch, protein, oil, polyphenols and other components in whole grains on the processing characteristics of dough and the quality of flour products were introduced, and problems and improvement measures of whole grain flour products were analyzed, in order to provide references for the research of whole grain flour products.
Research Progress On Constituent Structure And Extraction Technique Of The Polysaccharide From Agaricus Blazei,
2023
Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
Research Progress On Constituent Structure And Extraction Technique Of The Polysaccharide From Agaricus Blazei, Cui Guomei, Liu Lina, Tian Guangrui, Li Shunfeng, Xu Fangfang, Wang Anjian
Food and Machinery
The composition, structure and functional properties of Agaricus blazei polysaccharide were summarized. The extraction techniques of polysaccharides and the features of different extraction methods were enumerated and compared. The problems in the research of A. blazei was discussed， such as unsystematic basic research, immature technological conditions, imperfect equipment and facilities, and low degree of specificity in seeds. In the end，the research direction of A. blazei polysaccharide was prospected.
Nutrition, Allergenicity And Physicochemical Qualities Of Food-Grade Protein Extracts From Nannochloropsis Oculata,
2023
Edith Cowan University
Nutrition, Allergenicity And Physicochemical Qualities Of Food-Grade Protein Extracts From Nannochloropsis Oculata, Sara Hamzelou, Damien Belobrajdic, Angéla Juhász, Henri Brook, Utpal Bose, Michelle L. Colgrave, James A. Broadbent
Research outputs 2022 to 2026
Microalgae offer an opportunity to act as a sustainable source of dietary protein. This study aimed to evaluate the impact of different protein extraction methods on the nutritional and physicochemical properties of Nannochloropsis oculata. Food-grade protein extracts were obtained by hypotonic osmotic shock using milli-Q water. Food grade (FG) and non-food grade (NFG) extraction buffers were compared along with three cell disruption methods including bead beating, probe sonication and a combination of both methods for protein extraction. Mass spectrometry was used for protein and putative allergen identification in FG extracts. Bead beating led to a slightly higher number of identifiable …
Studying On The Hypoglycemic Activity Of Green Tea Polyphenols From Camellia Ptilophylla Chang Using High-Resolution Mass Spectrometry And Network Pharmacology,
2023
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Studying On The Hypoglycemic Activity Of Green Tea Polyphenols From Camellia Ptilophylla Chang Using High-Resolution Mass Spectrometry And Network Pharmacology, Huang Qiuyan, Li Bin, Lin Xiaorong, Lu Sen, Chen Zhongzheng, Zhang Yuanyuan
Food and Machinery
Objective: This study aimed to explore the composition and the functional bioactivity of tea polyphenols from cocoa tea. Methods: Chemical components of crude green tea polyphenol extracts from cocoa tea were analyzed and identified using high resolution mass spectrometry. Additionally, their potential functional effects were predicted by network pharmacological analysis. Results: The in vitro hyperglycemic potential of crude green tea polyphenol from cocoa tea was preliminarily confirmed based on their strong inhibition on α-glucosidase and α-amylase. Six key targets including GAPDH and AKT and multiple pathways such as PI3K-AKT were predicted to be involved in the underying mechanisms behind the …
Traditional Packaging Design For Local Food Based On The Intangible Cultural Heritage Of Shang-Jin Jun Kiln In Henan Province,
2023
Henan Polytechnic, Zhengzhou, Henan 450000, China
Traditional Packaging Design For Local Food Based On The Intangible Cultural Heritage Of Shang-Jin Jun Kiln In Henan Province, Bai Mei
Food and Machinery
Focusing on the Intangible Cultural Heritage project of Shenhou Jun Porcelain in Yuzhou, this study employs methods such as literature review, archaeological findings, and field research to analyze the historical culture, appearance, connotations, and craftsmanship of Shenhou Jun Porcelain. The study summarizes the distinctive features, methods, and patterns of Shenhou Jun Porcelain, and condenses its unique cultural characteristics. It further proposes packaging design strategies that integrate intangible cultural heritage with local food products in Henan, employing techniques such as logo design, graphic design, form design, artistic design, and dynamic design.
Tomato Surface Defect Detection Method Based On Image Local Variance Considering Brightness Correction,
2023
Shanxi Agricultural University, Taigu, Shanxi 030801, China;Intelligent Equipment Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
Tomato Surface Defect Detection Method Based On Image Local Variance Considering Brightness Correction, He Tingting, Yao Jichao, Zhang Zhonglili, Lu Tiangang, Yue Huanfang
Food and Machinery
Objective: In order to solve the problem of inaccurate defect extraction caused by complex and variable color and irregular texture changes of tomato surface defects, the defect segmentation method based on image local variance with brightness correction was proposed. Methods: On the basis of using histogram threshold segmentation method to segment calyx and stem scar and the method of domain pixel weighted sum to replace the original pixel to complete the brightness correction, the gray image of tomato surface was divided into several image blocks, and the color of each block was characterized by image pixel variance, and then the …
Study On Ultrasonic Assisted Enzymatic Extraction Of Grass Carp Visceral Oil And Analysis Of Its Fatty Acid Composition,
2023
Jiangsu Agri-animal Husbandry Vocational College, Taizhou, Jiangsu 225300, China
Study On Ultrasonic Assisted Enzymatic Extraction Of Grass Carp Visceral Oil And Analysis Of Its Fatty Acid Composition, Wang Zhengyun, Liu Zixiao, Zhan Yueping
Food and Machinery
Objective: This study aimed to optimize the extraction process of visceral fish oil from grass carp. Methods: Using grass carp viscera as raw material, fish oil was extracted by using ultrasonic assisted enzyme method. The effects of enzyme type, enzyme addition amount, enzymatic hydrolysis time, enzymatic hydrolysis temperature, ultrasonic treatment time, and ultrasonic treatment power on the extraction rate of fish oil were investigated. Results: The optimal process conditions for ultrasonic assisted enzymatic extraction of fish oil were neutral protease hydrolysis, enzyme addition of 2.5%, enzymatic hydrolysis time of 2 hours, enzymatic hydrolysis temperature of 45 ℃, ultrasonic treatment power …
Research Progress On The Flow Characteristics Of Secondary Refrigerants And Application Progress In Aquatic Products Storage And Preservation System,
2023
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China;Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, Zhejiang 310014, China;National R & D Branch Center for Pelagic Aquatic Products Processing 〔Hangzhou〕, Hangzhou, Zhejiang 310014, China
Research Progress On The Flow Characteristics Of Secondary Refrigerants And Application Progress In Aquatic Products Storage And Preservation System, Xu Xia, Xu Mengyi, Yu Zhou, Zhou Xuxia, Ding Yuting
Food and Machinery
The secondary refrigerant is an intermediate medium for transferring cold capacity, which can improved refrigeration efficiency. In this paper, the classification and characteristics of secondary refrigerants are introduced, and discusses the flow characteristics of secondary refrigerants and the apparent viscosity changes and flow resistance characteristics during the flow of secondary refrigerants. In addition, the application of different types of secondary refrigerants in aquatic product preservation and storage system is also discussed, among which non-phase change secondary refrigerant is mainly used in food impregnation and freezing. The phase change material refrigerant is mainly used in cold storage and refrigerating truck of …
Dragon Fruit Weight Estimation Based On Machine Vision And Machine Learning,
2023
College of Engineering, South China Agricultural University, Guangzhou, Guangdong 510642, China;Guangdong Provincial Key Laboratory of Agricultural Artificial Intelligence, Guangzhou, Guangdong 510642, China;Key Laboratory of Key Technology on Agricultural Machine and Equipment, Ministry of Education, Guangzhou, Guangdong 510642, China
Dragon Fruit Weight Estimation Based On Machine Vision And Machine Learning, Liang Ying-Kai, Shang Feng-Nan, Chen Qiao, Xiao Ming-Wei, Luo Chen-Di, Li Wen-Tao, Zhou Xue-Cheng
Food and Machinery
Objective: In order to solve the problem of manual weighting of dragon fruit, including time-consuming, laborious and expensive, an automated weight estimation method based on machine vision and machine learning was proposed in this research. Methods: Firstly, 106 dragon fruits were weighed, recorded and photographed, and images of dragon fruits were constructed. Secondly, binary images were obtained after denoising and segmentation. Moreover, the three features of pixel area, major axis pixel length and minor axis pixel length of dragon fruits were extracted on the basis of binary images. The three features of each image and their corresponding weights were combined …
Research Progress Of Peanut Allergenicity Assessment Methods And The Effect Of Food Processing On Its Allergenicity,
2023
College of Tourism and Culinary, Yangzhou University, Yangzhou, Jiangsu 225127, China
Research Progress Of Peanut Allergenicity Assessment Methods And The Effect Of Food Processing On Its Allergenicity, Chen Kuan, Wang Tao, Li Qian, Jiang Songsong
Food and Machinery
Peanut is one of the "Big Eight" allergen foods. It has been noticed by public due to its serious clinical symptoms and high incidence rate. This review introduced structures and immune characteristics of peanut allergens (Ara h 1-18). The assessment methods (both in vitro and in vivo) was also introduced. Finally, the research progress of different food processing on the allergenicity of peanut were summarized. The future research direction of food processing on reducing the allergenicity of peanut were prospected.
Research Status And Prospect Of Mechanized Hulling Device For Camellia Oleifera Fruit,
2023
Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510631, China
Research Status And Prospect Of Mechanized Hulling Device For Camellia Oleifera Fruit, Wu Junyi, Wang Yi, Xiong Pingyuan, Ruan Jieying, Liao Zhiqiang
Food and Machinery
The traditional hulling of Camellia oleifera fruit is mainly manual, with high work intensity, high labor cost and low production efficiency. Mechanized hulling is the inevitable trend of modernization of Camellia oleifera industry. The existing hulling device of Camellia oleifera fruit has poor universality, low hulling rate and high seed kernel breakage rate, which affects the popularization of mechanized hulling technology of Camellia oleifera. By comparing the existing hulling methods of Camellia oleifera, the structure and working principle of each hulling device were analyzed, their advantages and disadvantages were summarized, and their development direction was prospected.
Advances In The Preparation, Structural Characterization And Biological Activity Of Glycosylated Peptides,
2023
School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410014, China
Advances In The Preparation, Structural Characterization And Biological Activity Of Glycosylated Peptides, Wu Ying, Qu Tingmin, Wen Shiyu, Wu Hao, Cheng Yunhui, Wen Li
Food and Machinery
The structure and function of peptides are affected by the changes of environmental factors, including temperature, pH value and ionic strength. Sugar groups can form covalent bonds with amino acid side chain groups of peptides to undergo structural modification, and then the glycosylation modification can effectively improve the stability and biological activity of peptide molecules. In this review, the preparation methods and structural characterization strategies of glycosylated peptides were summarized, and the recent research progress on their physiological activities were highlighted. The challenges and future research directions of glycosylated peptides were also discussed.
Protective Effect Of Eurotium Cristatum Fermentation Broth Mixed With Tea Polyphenols On Immunosuppressive Mice,
2023
Changsha Commerce and Tourism College, Changsha, Hunan 410016, China
Protective Effect Of Eurotium Cristatum Fermentation Broth Mixed With Tea Polyphenols On Immunosuppressive Mice, Peng Ying
Food and Machinery
Objective: This study aimed to investigate the effect of Eurotium Cristatum fermentation broth mixed with tea polyphenols on the immune indexes of cyclophosphamide immunosuppressive mice. Methods: Immunosuppressive model was established by intraperitoneal injection of cyclophosphamide with 80 mg/kg for 3 days. High, middle and low dose E. Cristatum fermentation broth mixed with tea polyphenols was administrated to immunosuppressive mice intragastrically for 15 days. The blood index, spleen index, macrophage phagocytic index, half hemolysis value, delayed-type hypersensitivity, the content of IL-2 and tumor necrosis factor-α (TNF-α) were measured. Results: E. Cristatum fermentation broth mixed with tea polyphenols significantly …
Effects Of Different Processes On Active Components And Antioxidant Activities Of Akebia Trifoliate Seed Oil,
2023
Jinan University, Guangzhou, Guangdong 510632, China;Zhongshan Technician College, Zhongshan, Guangdong 528400, China
Effects Of Different Processes On Active Components And Antioxidant Activities Of Akebia Trifoliate Seed Oil, Gao Xiaolong, Xu Wei, Li Ying, Zhou Min
Food and Machinery
Objective: To compare the effects of different oil preparation processes on the active ingredients and oxidation activity of Akebia trifoliate seed oil. Methods: Akebia trifoliata seed oil was prepared from Akebia trifoliata seed by four oil extraction processes: cold pressing, hot pressing, supercritical CO2 extraction and extraction. The fatty acid composition, active ingredients （carotenoids, tocopherols, polyphenols, flavonoids） and DPPH free radical scavenging capacity of Akebia trifoliata seed oil were analyzed. Results: The fatty acid composition of Akebia trifoliata seed oil prepared by the four processes was similar. The content of palmitic acid was 20.62%～21.42%, the content of stearic acid …
Decolorization And Filter Aid Effect Of Silicon-Magnesium Mixed Decolorizer In Anchovy Oil,
2023
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Decolorization And Filter Aid Effect Of Silicon-Magnesium Mixed Decolorizer In Anchovy Oil, Li Wen, Yu Jun, Xie Chenwei, Tao Ningping
Food and Machinery
Objective: This study aimed to improve the separation efficiency of decolorizing agent and fish oil, and ensure high decolorization rate at the same time. Methods: The optimum absorption wavelength of fish oil was measured by spectrophotometer. Magnesium silicate was mixed with activated clay into compound decolorizers, and was used to evaluate the decolorization rate and filtration speed. The decolorization parameters of anchovy oil were optimized by single factor experiment and response surface experiment. The oil absorption rate and fish oil recovery rate of decolorizing agent were calculated. The decolorization and filter aid effect of decolorizing agent were verified through the …
