检索结果-南通市图书馆

Food Science and Human Wellness 2020年第4期9卷 355-362页

作者： Chuanhai Tu Wenxiu Hu Sijie Tang Ling Meng Zhihai Huang Xiao Xu Xiudong Xia Fidelis Azi Mingsheng Dong College of Food Science and Technology Nanjing Agricultural UniversityNanjingJiangsu Province 210095China institute of agro-product processing Jiangsu Academy of Agricultural SciencesNanjingJiangsu Province 210014China Nanjing institute for Food and Drug Control NanjingJiangsu Province 211198China

The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in *** davenportii Do18 was characterized for its cholesterol reduction;growth at different conditions such as temperatures(25,30,37 and 42◦C),low pH(1.2,1.5,2.03.0,and 7.0),bile salts(0%,0.25%,0.5%,1%and 2%)high-sucrose stress(2%,10%,20%,40%and 60%);and in-vitro survival in gastric and intestinal *** showed that the yeast strain has a cholesterol-lowering capacity of 45%±2%,grew at temperature of 37◦C and is resistant to pH 1.5,2%bile and 40%sucrose solution,could survive in simulated gastric and intestinal *** physicochemical characteristics of the fermented beverages were also evaluated,which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as ***,the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial ***,the findings of this research provide strong evidence that *** Do18 has good fermentation properties,can be a potential starter in food and beverage fermentation.

关键词： Starmerella davenportii Yeast fermentation Tea beverage Aroma 2-Phenylethanol

Seasonal alteration of environmental condition-driven shift in microbiota composition, physicochemical attributes and organic compound profiles in aged Paocai brine during intermittent back-slopping fermentation

在线全文

学校读者我要写书评

暂无评论

Food Bioscience 2022年第6期50卷 1037-1046页

作者： Yuli Huang Lihong Ge Haimei Lai Yali Wang Yuan Mei Xueqing Zeng Yanqiu Su Qiao Shi Huaiyu Yuan Huajia Li Yongqing Zhu Qi Liao Yong Zuo Nan Zhao College of Life Science Sichuan Normal UniversityChengduChina institute of agro-products processing Science and Technology Sichuan Academy of Agricultural SciencesChengduChina College of Food and Biological Engineering Chengdu UniversityChengduChina institute of agro-products processing Yunnan Academy of Agricultural SciencesKunmingChina

The aim of this study was to investigate the seasonal alterations in microbial composition and quality parameters of Paocai brine during back-slopping fermentation. With relatively constant reducing sugar levels across seasons, higher titratable acidity and lower pH was observed in summer and autumn. Organic compound analysis revealed higher production of lactic acid, acetic acid and γ-aminobutyric acid (GABA), and less free amino acids in summer. As for bacterial composition, Lactobacillus gradually flourished across winter, spring, summer and autumn, accompanied by decline of Pediococcus abundance. For fungal composition, Kazachstania and Pichia were dominant genera, with Pichia flourishing in spring and summer. Pearson's correlation analysis illustrated that, through driving microbial succession, jar temperature was the primary factor influencing quality of Paocai brine during back-slopping fermentation. Understanding the quality fluctuation of fermented vegetables across seasons along with ambient difference would be helpful for developing targeted technology to obtain products with stable and reproducible quality.

关键词： Paocai Fermented vegetable Season Physicochemical property Microbial succession Organic compound

Effects of Milling Methods on Rice Flour Properties and Rice product Quality:A Review

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Rice science 2024年第1期31卷 33-46页

作者： TIAN Yu SUN Jing LI Jiaxin WANG Aixia NIE Mengzi GONG Xue WANG Lili LIU Liya WANG Fengzhong TONG Litao institute of Food Science and Technology/Western Research institute Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products ProcessingMinistry of Agriculture and Rural AffairsBeijing 100193China

High-quality rice flour is the foundation for the production of various rice-based *** is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and quality characteristics of the *** rice flour obtained through mainstream wet milling methods exhibits superior quality,low production efficiency and wastewater discharge limit the development of the *** milling,on the other hand,conserves water resources,but adversely affects flour performance due to excessive heat *** an emerging powder-making technique,semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental *** is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption ***,continuous production remains a *** comprehensive review summarizes the effects of various milling technologies on rice flour properties and product *** also discusses key control indicators and technical considerations for rice flour processing equipment and processes.

关键词： flour property milling equipment milling method rice flour rice product quality semi-dry milling

A Critical Review on Superchilling Preservation Technology in Aquatic product

在线全文

学校读者我要写书评

暂无评论

Journal of Integrative Agriculture 2014年第12期13卷 2788-2806页

作者： WU Chun-hua YUAN Chun-hong YE Xing-qian HU Ya-qin CHEN Shi-guo LIU Dong-hong Department of Food Science and Nutrition Zhejiang Key Laboratory for Agro-Food Processing Fuli Institute of Food Science Zhejiang University Faculty of Fisheries Kagoshima University

aquatic product, known as one of the good resources for white meat, has been widely accepted by the consumers due to its high protein, low fat, especially low cholesterol. With the fast development of living standards around the world, the consumer demands for high quality, nutrition, safety and freshness of ifshery food are increasing. Thus, high efifcient preservation technologies for aquatic products become particularly important. Superchilling is one of the controlled-temperature preservation technologies for seafood. Aquatic products can be kept in better quality under superchilling conditions. This review introduced the principle and development of superchilling process, mainly focusing on research progresses and technical dififculties of superchilling. The growth mechanism of ice crystals and the feasibility of application of computational lfuid dynamics in analyzing the temperatures variation and ice crystals during superchilling progress were also discussed, which will provide theoretical foundation for its improvement and application.

关键词： aquatic product superchilling freshness growth mechanism of ice crystals computational lfuid dynamics

Changes of Intramuscular Fat Composition,Lipid Oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages

在线全文

学校读者我要写书评

暂无评论

Journal of Integrative Agriculture 2013年第11期12卷 1993-2001页

作者： WANG Zhen-yu GAO Xiao-guang ZHANG Ji-hong ZHANG De-quan MA Chang-wei institute of agro-products processing Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-ProductsProcessingMinistry of Agriculture College of Food Science and Nutritional Engineering China Agricultural University Department of Food Science Cornell University

Fatty acid composition of neutral lipids （NLs）, phospholipids （PLs） and free fatty acids （FFAs） from intramuscular fat （IMF）, lipid oxidation and lipase activity in muscle Semimembranosus （SM） and msucle Biceps femoris （BF） of dry-cured Xuanwei ham during the 90-d salting stages were analysed. The salt content increased from 0.34 to 3.52%in BF and from 0.10 to 5.42%in SM during the 90 d salting stage, respectively. PLs of IMF in both BF and SM decreased 54.70%（P〈0.001） and 34.64%（P〈0.05）, furthermore, the saturated fatty acids （SFA）, monounsaturated fatty acids （MUFA） and polyunsaturated fatty acids （PUFA） of PLs in both muscles were hydrolysed almost isochronously. FFAs were increased from 0.46 g 100 g-1 lipids to 2.92 g 100 g-1 lipids in BF at the end of salting, which was lower than SM （from 1.29 g 100 g-1 lipids to 9.70 g 100 g-1 lipids）. The activities of acid lipase, neutral lipase and acid phospholipase all remained active in the 90 d. The thiobarbituric acid reactive substances （TBARS） was slowly increased to 1.34 mg kg-1 muscle in BF and to 2.44 mg kg-1 muscle in SM during the salting stage. In conclusion, the controlled salting process prompted the hydrolysis of PLs of IMF notably and increased the lipid oxidation of muscles within some limits.

关键词： Xuanwei ham intramuscular fat lipid oxidation fatty acid composition salting

Relationship of chemical properties of different peanut varieties to peanut butter storage stability

在线全文

学校读者我要写书评

暂无评论

Journal of Integrative Agriculture 2018年第5期17卷 1003-1010页

作者： GONG A-na SHI Ai-min LIU Hong-zhi YU Hong-wei LIU Li LIN Wei-jing WANG Qiang institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products ProcessingMinistry of Agriculture Department of Food Science Shenyang Agricultural University

This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators： peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts（Kainong 17-15） had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts（HOP） is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.

关键词： peanut varieties quality peanut butter prepared storage stability

Review on the processing characteristics of cereals and oilseeds and their processing suitability evaluation technology

在线全文

学校读者我要写书评

暂无评论

Journal of Integrative Agriculture 2017年第12期16卷 2886-2897页

作者： WANG Qiang LIU Hong-zhi SHI Ai-min HU Hui LIU Li WANG Li YU Hong-wei institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture Beijing 100193 P.R. China

Cereals and oilseeds are the foundation of human survival which have attracted much attention due to their nutritional and functional properties for maintaining the healthy life. There are abundant varieties of cereals and oilseeds, however, for a long time, their process suitabilities are still unknown, resulting in the lack of precision processing. This paper summarized the characteristics of cereals and oilseeds, including sensory, physicochemical and processing qualities, their characteristic fingerprinting and products qualities. Furthermore, the quality fast detection method was also analyzed. It also explored the role of mathematical model and the standard evaluation index to determine the process suitability and discussed the opportunity for advanced model capability. We also prospected on scientific problems for expanding the predictive capabilities for processing suitabilities of these abundant varieties, focusing on the better results and advancements towards the processing of cereals and oilseeds products and improvement of their quality.

关键词： cereal and oilseeds processing characteristics quality evaluation

Distribution of nitrogen and oxygen compounds in shale oil distillates and their catalytic cracking performance

在线全文

学校读者我要写书评

暂无评论

Petroleum Science 2020年第6期17卷 1764-1778页

作者： Xiao-Bo Chen Xin-Yang Zhang Ru-Meng Qin Sheng-Jie Shan Pan-Deng Xia Nan Li Jun Pu Ji-Xia Liu Yi-Bin Liu Chao-He Yang State Key Laboratory of Heavy Oil processing China University of PetroleumQingdao 266580China Shandong institute for product Quality Inspection Jinan 250102China

The positive-and negative-ion electrospray ionization(ESI)coupled with Fourier transform-ion cyclotron resonance mass spectrometry(FT-ICR MS)was employed to identify the chemical composition of heteroatomic compounds in four distillates of Fushun shale oil,and their catalytic cracking performance was *** are nine classes of basic nitrogen compounds(BNCs)and eleven classes of non-basic heteroatomic compounds(NBHCs)in the different *** dominant BNCs are mainly basic N1 class *** dominant NBHCs are mainly acidic O2 and O1 class species in the300-350℃,350-400℃,and 400-450℃distillates,while the neutral N1,N1 O1 and N2 compounds become relatively abundant in the>450℃*** basic N1 compounds and acidic O1 and O2 compounds are separated into different distillates by the degree of alkylation(different carbon number)but not by aromaticity(different double-bond equivalent values).The basic N1 O1 and N2 class species and neutral N1 and N2 class species are separated into different distillates by the degrees of both alkylation and *** the catalytic cracking of Fushun shale oil,the classes of BNCs in the liquid products remain unchanged,while the classes and relative abundances of NBHCs vary significantly.

关键词： Molecular characterization Shale oil ESI FT-ICR MS Nitrogen-and oxygen-containing compounds Catalytic cracking performance

Delphinidin-3-O-sambubioside: a novel xanthine oxidase inhibitor identified from natural anthocyanins

在线全文

学校读者我要写书评

暂无评论

Food Quality and Safety 2021年第1期5卷 83-92页

作者： Jiahong Xie Haoxin Cui Yang Xu Lianghua Xie Wei Chen Department of Food Science and Nutrition Zhejiang Key Laboratory for Agro-Food ProcessingZhejiang UniversityHangzhouChina Ningbo Research institute Zhejiang UniversityNingboChina

Objectives:This study was conducted to investigate the xanthine oxidase(XO)inhibitory activities of 18 monomeric anthocyanins from berry fruits and roselle,and to illustrate the underlying mechanism of the most active anthocyanin *** and Methods:Eighteen monomeric anthocyanins were prepared and purified in our *** inhibitory properties of anthocyanins were investigated by in vitro inhibitory activity studies and fluorescence quenching studies;the inhibitory mechanism was explored through kinetic studies,fluorescence quenching studies,circular dichroism analysis and computational docking ***:XO inhibitory activities of anthocyanins were related to the structures of B rings and *** all the tested anthocyanins,delphinidin-3-O-sambubioside showed the most potent inhibitory activity with an IC_(50) of 17.1μmol/L,which was comparable to the positive control *** results revealed that delphinidin-3-O-sambubioside could spontaneously interact with XO and induce conformational *** docking study indicated that delphinidin-3-O-sambubioside could bind to XO with a proper orientation,stably formed π-π interactions and hydrogen bonds with key residues,thus preventing the substrate from entering the active ***:In brief,our study identified delphinidin-3-O-sambubioside as a potent XO inhibitor from natural anthocyanins,which is potentially applicable for prevention and treatment of hyperuricemia.

关键词： anthocyanins xanthine oxidase delphinidin-3-0-sambubioside molecular docking inhibitory mechanism

Sweet potato and potato residual flours as potential nutritional and healthy food material

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Integrative Agriculture 2017年第11期16卷 2632-2645页

作者： JU Dong MU Tai-hua SUN Hong-nan Key Laboratory of agro-products processing Ministry of Agriculture/Institute of Food Science and Technology Chinese Academyof Agricultural Sciences Beijing 100193 P.R.China

In this study, the proximate composition, mineral content and amino acid composition of starch processing residues from 10 cultivars of sweet potato and 10 cultivars of potato were determined, and the nutritional and health-related values of these residues were investigated. The residual flours contained 20.63-31.48 g and 17.14-28.57 g rich dietary fiber per 100 g dry weight for sweet potato and potato, respectively, as well as mineral elements, including potassium, ferrum, zinc and copper. The highest limiting amino acid score （AAS） of the almost balanced amino acid composition were observed to be 71.07 and 57.96 for sweet potato and potato residues, respectively. A grey relational analysis showed that the nutritional values of Jishu 4 at 0.7519 and LT-5 at 0.7281 were the highest among the sweet potato and potato residues, respectively. The evaluation of the sweet potato/potato residues, the by-products of the starch industry, based on recommended daily intake （RDI） standards, indicated that the residues have potential nutritional and health-related food values.

关键词： sweet potato residue potato residue component analysis comprehensive nutritional value grey relationalanalysis