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For Selected: Download Citations EndNote Ris BibTeX Toggle Thumbnails Select Application of High Throughput Next-Generation Sequencing Based on DNA Barcoding Technology in Species Identification of Edible Oils WU Ya-jun, YANG Yan-ge, LI Li, WANG Bin, LIU Ming-chang, CHEN Ying* FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201424067 Accepted: 29 December 2014 Select Application of ASLT Method in Predicting the Shelf Life of Oat Flakes MIN Wei1, LI Ju-xiu1,*, HU Xin-zhong2, LI Lu3, CHEN Qiu-gui3 FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201422069 Accepted: 09 December 2014 Select Optimization of Processing Conditions for Five-Spice Condiment Oil Based on Electronic Nose Analysis XU Li-rong, SUN Pei-cheng, YU Xiu-zhu*, QU Qing-lu, ZHANG Zhi-yu FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201420060 Accepted: 07 November 2014 Select Discrimination of Lactic Acid Bacteria in Goat Yogurt Using Electronic Nose YANG Chun-jie, DING Wu*, MA Li-jie FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201418051 Accepted: 17 September 2014 Select Preparation and Application in Cooking of Blend of Elopichthys bambusa Oil with Vegetable Oils YI Cui-ping, ZHONG Chun-mei FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201418052 Accepted: 17 September 2014 Select Comparison of Quality Characteristics of Lotus Root Pork Rib Soups from Electric Pressure Cooker and Clay Cooker ZHANG Jing-yan1, XU Feng1, SHI Yun2, WANG Ke-xing1, WANG Lu-feng1,* FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201416050 Accepted: 25 August 2014 Select Application of Fuzzy Evaluation and Response Surface Methodology for the Formulation of Walnut Paste Nutritious Breakfast LI Rong1, YI Xin2, MA Li1, XING Ya-ge1, RAO Yu1, CHE Zhen-ming1,* FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201416051 Accepted: 25 August 2014 Select Thickening and Stabilization Effects of Pholiota nameko on Ice Cream LIU Ting-ting, CHEN Xue, XU Yu-juan, ZHANG Yan-rong* FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201414052 Accepted: 26 August 2014 Select Optimization of Quick-Frozen Sweet and Sour Spareribs Recipe REN Hong-tao，SHAO Jian-feng，CHENG Li-ying，YANG Lian-zhi FOOD SCIENCE    2012, 33 (12): 324-329.   DOI: 10.7506/spkx1002-6630-201212067 Abstract （169）   HTML （1）    PDF（pc） （323KB）（54）       Knowledge map    Save Orthogonal array design method was used to optimize the industrial formulation of quick-frozen sweet and sour spareribs and to investigate the effects of various processing conditions on sensory quality. Meanwhile, the formulation of seasoning sauce was optimized by uniform experimental design and quadratic polynomial regression analysis. The optimal quick-frozen sweet and sour sparerib formula was 500 g of meat, 50 g of sugar, 10 g of soy sauce, 70 g of vinegar, and 40 g of cooking wine. The optimal processing conditions were 10 min precooking, 10 min curing, 3 min deep frying, 15 min high fire cooking. The optimal seasoning sauce was composed of 50 g of meat, 35 g of oil, 15 g of sugar, 5.98 g of soy sauce, 10.71 g of cooking wine, 30.77 g of vinegar, 71.93 g of water, and 0.45 g of salt. Related Articles | Metrics Select Process Optimization for Development of Jam from Fresh Jujubes JIAO Wen-yue，LU Zhou-min，ZHAO Jia-qi，ZHAO Nan，HUA Zhi-xiu FOOD SCIENCE    2012, 33 (12): 330-333.   DOI: 10.7506/spkx1002-6630-201212068 Abstract （134）   HTML （1）    PDF（pc） （252KB）（54）       Knowledge map    Save Fresh jujubes were softened, beaten into pulp and cooked with the addition of white sugar and citric acid to prepare fruit jam. Various softening parameters were investigated. White sugar and citric acid amounts and cooking time were optimized by orthogonal array design. The results indicated that steam softening could maintain most nutrients of jujubes. Cooking time had the highest effect on jam quality, followed by white sugar amount; the effect of citric acid amount was the weakest. Fruit jam with high sensory and nutritional quality was obtained through beating jujubes in the presence of water at a mass ratio of 1:1 into pulp followed by 15 min cooking with the addition of 140 g of white sugar and 0.8 g of citric acid. Related Articles | Metrics Select Preparation Process of Non-Shell Alkaline Eggs WANGYu-fang，LIWei，XIONGShan-bai，ZHAOSi-ming FOOD SCIENCE    2012, 33 (10): 306-310.   DOI: 10.7506/spkx1002-6630-201210064 Abstract （151）   HTML （0）    PDF（pc） （258KB）（59）       Knowledge map    Save Fresh duck eggs were used as the raw materials to prepare non-shell alkaline eggs through high-temperature-coagulation method. The effect of deployment agent formula on product quality and the optimal preparation conditions were explored. Results indicated that sodium chloride could promote protein coagulation and regulate taste. Sodium carbonate, tea juice and ferrous sulfate could promote gel strength and improve color. The optimal deployment agent formula was composed of 1.1% Na2CO3, 1.3% NaCl, 0.001% FeSO4, and 0.17% tea juice. The optimal preparation process conditions were pH 10, preparation temperature of 90 ℃ and heating time of 35 min. The products obtained under the optimal preparation conditions have the flavor of traditional preserved egg. Related Articles | Metrics Select Development of Hydrogen Peroxide Sensor Modified by Gold-Palladium Nano-Alloys ZHUWei-ming，LIANGXin-yi，PANGGuang-chang，KANGXiao-bin，CUILan FOOD SCIENCE    2012, 33 (10): 311-314.   DOI: 10.7506/spkx1002-6630-201210065 Abstract （245）   HTML （0）    PDF（pc） （467KB）（43）       Knowledge map    Save A new type of biosensor for detecting hydrogen peroxide in food residues was developed through modification of gold-palladium nano-alloys on the glassy carbon electrode. Due to large surface area, good biocompatibility and excellent catalytic properties of nano particles, the gold-palladium nano-alloy was used to immobilize horseradish peroxidase (HRP) on glassy carbon electrode. The electrochemical properties of electrode surface during each fabrication procedure were characterized by cyclic voltammetry and AC impedance method and the sensor performance of this sensor was evaluated by chronoamperometry. The results revealed that the hydrogen peroxide sensor had a good linear relationship in the range of 1× 10-7-5 × 10-3 mol/L for H2O2 and the limit of detection was 8.0×10-7 mol/L. It had better catalytic activity and good detection performance for detecting hydrogen peroxide. Moreover, this hydrogen peroxide sensor proved inexpensive, easy to use and strong repeatability, thus it is applicable for the hydrogen peroxide in food residues. Related Articles | Metrics Select Optimization of Antibacterial Formula for Braised Whole Chicken Using Response Surface Analysis WUJie，MALong，ZENGWei-guo，XUHui FOOD SCIENCE    2012, 33 (8): 330-333.   DOI: 10.7506/spkx1002-6630-201208071 Abstract （88）   HTML （0）    PDF（pc） （286KB）（33）       Knowledge map    Save Chitosan, nisin and lysozyme were used to develop an antibacterial formula for braised whole chicken. In order to find the optimal formula, response surface methodology was employed to optimize antibacterial rate as a function of the levels of added ingredients based on a regression model. The best antibacterial effect was observed when 0.36% chitosan, 0.038% nisin and 0.05% lysozyme were added to braised whole chicken, resulting in an antibacterial rate of 95.4% after 3 d of storage at room temperature. Moreover, the experimental data could be well fitted with the established regression model. Related Articles | Metrics Select Optimization of Ingredient Composition for Cocoa Butter Substitute/Peanut Bonbons ZENGQing-mei，JINJing，WEIChun-yan，WUCong，HUANGBo-ying FOOD SCIENCE    2012, 33 (8): 334-338.   DOI: 10.7506/spkx1002-6630-201208072 Abstract （113）   HTML （2）    PDF（pc） （299KB）（72）       Knowledge map    Save In this study, cocoa butter substitute/peanut bonbons were made with peanut sugar as the core and cocoa butter substitute as the main coating material. Response surface methodology was used to optimize the ingredient composition of bonbon core and coating based on a central composite design. According the results of significance analysis of various variables and their interactions, the optimal bonbon core was composed of sugar, starch syrup, peanut powder and lard at a mass ratio of 3.33:4.02:7.24:1, and the optimal bonbon coating was composed of 30% sugar, 0.5% emulsifier, and cocoa butter substitute:cocoa powder at a mass ratio of 8:1, 1.4 mm in thickness, and formed at 50 ℃. Related Articles | Metrics Select An Enzymatic Method for Inhibiting Retrogradation of Mung Bean Starch and Its Application in Ice Cream LIXin-hua，YUEXiao-jing FOOD SCIENCE    2012, 33 (8): 339-344.   DOI: 10.7506/spkx1002-6630-201208073 Abstract （124）   HTML （2）    PDF（pc） （171KB）（54）       Knowledge map    Save The retrogradation of mung bean starch in ice cream during frozen storage leads to an unpleasant starchy taste. In this study, mung bean starch was treated withα-amylase and the effects of various hydrolysis conditions on retrogradation properties of mung bean starch were investigated using orthogonal array design method. After proper treatment with α-amylase, the unique taste of mung bean was still maintained, and mung bean starch showed high water-holding capacity, good gelatinization properties and significantly lower retrogradation degree compared with native mung bean starch. The optimal hydrolysis conditions were pH 6.5, α-amylase dosage 0.0008% and 70 ℃ for a hydrolysis duration of 8 min. Different levels of enzymatic hydrolysate of mung bean starch, CMC-Na, gelatin, glycerin monostearate (GMS) were added together for manufacturing ice cream and these ingredients were found to have different effects on the swelling rate, melting resistance and taste of ice cream. Ice cream with enzymatic hydrolysate of mung bean starch, CMC-Na, gelatin and GMS added at 60%, 0.1%, 0.1% and 0.15%, respectively showed notably improved taste. Related Articles | Metrics Select Application of Membrane Technique in Production of Anthocyanins from Black Rice HANHao，LIXin-sheng，ZHANGZhi-jian，LIANGYin-ku，GAOYue，LIUXin，YANGZhi-yong，MAJiao-yan FOOD SCIENCE    2012, 33 (6): 297-300.   DOI: 10.7506/spkx1002-6630-201206061 Abstract （124）   HTML （0）    PDF（pc） （545KB）（248）       Knowledge map    Save Objective: To improve the pruification efficiency and the yield of anthocyanins from black rice as well as its application charactersitics in wine and beverage by using membrane technique during the production of anthocyanins. Methods: Two kinds of ceramic membranes with molecular weight cut off (MWCO) of 2000 kD and 1000 kD, respectively, were used for the degrease of black rice. Meanwhile, one kind of nanofiltration membrane with MWCO of 100 D was used for the extraction of anthocyanins from degreased black rice. Results: The ceramic membrane with MWCO of 1000 kD revealed better degreasing effect than that of ceramic membrane with MWCO of 2000 kD. Moreover, the nanofiltration membrane with MWCO of 100 D could meet expected requirements during condensation process. Conclusion: The ceramic membrane with MWCO of 1000 kD and nanofiltration membrane with MWCO of 100 D can be used for industrial production of anthocyanins from black rice. Related Articles | Metrics Select Preparation of Acetylcholinesterase Biosensor Based on Functionalized Multi-walled Carbon Nanotubes for Pesticides Detection SUN Xia，ZHAO Wen-ping，LIU Zhong-he，WANG Xiang-you FOOD SCIENCE    2012, 33 (4): 282-286.   DOI: 10.7506/spkx1002-6630-201204060 Abstract （167）   HTML （0）    PDF（pc） （435KB）（72）       Knowledge map    Save This paper describes the use of functionalized multiwalled carbon nanotubes (FCNTs) based conductive polymer for designing acetylcholinesterase (AChE) biosensor. Transducers were obtained by directly dropping the sol-gel solution formed from FCNTs, chitosan (CHIT) and glutaraldehyde (GTA) on the surface of glassy carbon electrode (GCE). Acetylcholinesterase (AChE) as bio-recognizer was immobilized onto a CHIT membrane to recognize pesticides selectively. Before the detection, the CHIT enzyme membrane was quickly fixed on the surface of FCNTs-CHIT-GTA/GCE with O-ring, and thus a sensitive, fast and stable amperometric sensor for quantitative determination of organophosphates (OP) was developed. The electrochemical behavior of AChE-FCNTs-CHIT-GTA/GCE was studied and the results showed the FCNTs-CHIT-GTA promoted electron-transfer reactions at a low potential and catalyzed the electro-oxidation of thiocholine, thus increasing detection sensitivity. Based on the inhibition of OP on AChE activity, using dichlorvos as a model pesticide, the biosensor had good linearity in the concentration range 25－50 ng/L and 50－100 μg/L with a correlation coefficient of 0.9995 and 0.9991, respectively. The detection limit was 20 ng/L. The biosensor exhibited high sensitivity and good reproducibility and stability, and it was suitable for trace detection of OP pesticide residue. Related Articles | Metrics Select Process Optimization for Production of Nutritional Seasoning Juice from Leftover Pickle Juice from Making Low LEI Lan-lan，WU Zu-fang，WENG Pei-fang FOOD SCIENCE    2012, 33 (4): 287-291.   DOI: 10.7506/spkx1002-6630-201204061 Abstract （144）   HTML （0）    PDF（pc） （177KB）（73）       Knowledge map    Save In order to avoid the problem of environmental pollution caused by the salty wastewater left over from the production of pickled mustard tuber, a novel nutritional seasoning juice was developed based on its membrane separation, vacuum concentration and pasteurization. The results showed that the optimum operating conditions were determined as follows: ultrafiltration separation using a 0.22 μm membrane, vacuum concentration at 65 ℃ and 0.090 MPa and water-bath sterilization at 90 ℃ for 10 min. The nutritional seasoning juice obtained was clear and bright in color and had a strong aroma of pickled mustard tuber with a light sauce fragrance and a good sweet/salty balance of flavor, thus providing an excellent seasoning for cold dishes and noodles. Related Articles | Metrics Select Development and Nutritional Evaluation of Compound Rice Bran Protein Powder LIU Ying，TIAN Wen-juan FOOD SCIENCE    2012, 33 (4): 292-295.   DOI: 10.7506/spkx1002-6630-201204062 Abstract （197）   HTML （0）    PDF（pc） （181KB）（134）       Knowledge map    Save A kind of compound rice bran protein powder has been developed from rice bran protein powder and milk powder according to protein complementarity principles, and its nutritional values was assessed by rat feeding and metabolism experiments. The results showed the nutritional value of rice bran protein was improved greatly. The correction PER, true digestibility (TD), biological value (BV) and net protein utilization (NPU) of the compound protein power were 2.45, (89.12 ± 1.43)%, 79.34 ± 1.36, (67.53 ± 1.24)% respectively, which were much higher than neat milk protein and very similar to casein protein . The compound rice bran protein powder can offer high protein nutritional products with a nice blend of proteins of plant and animal origin. Related Articles | Metrics Select Development of Functional Jelly Using Tibetan Hulless Barley β-glucan as Main Matrix Material YANG Wen-yu，JIANG Chun-yan，YAN Dong，YANG Xin-yu FOOD SCIENCE    2012, 33 (4): 296-300.   DOI: 10.7506/spkx1002-6630-201204063 Abstract （173）   HTML （1）    PDF（pc） （227KB）（132）       Knowledge map    Save The product formulation and preparation process for a jelly with lipid-lowering function using Tibetan hulless barley β-glucan (THBG) as main matrix material were investigated in this study. THBG, gelatin and glycerin was found to be the optimal jelly matrix components among 12 formulations in terms of sensory and texture properties, and the optimal jelly matrix composition was 5% THBG, 0.5% gelatin and 5% glycerin in terms of gel strength, viscosity and water-holding capacity as determined using orthogonal array design. Additives such as hawthorn extract, licorice extract and sugar were added to the matrix at concentrations of 1.5%, 0.5%－2.5% and 8.0%, respectively. The jelly obtained was a safe functional product with characteristics of good taste, no choking hazard and good meltability in the mouth. Related Articles | Metrics page Page 1 of 8 Total 158 records First page Prev page Next page Last page