The preparation and characterization of the single- and double-layer edible packaging films using the casein phosphopeptide (CPPs) and whey protein isolate (WPI) were performed in this study. The CPPs content could reach 8% (Ca/WPI) in the single-layer composite film and the calcium contained could attain 0.59% (Ca/WPI). Addition of CPPs had no significant effects on the physical properties (moisture content, water vapour permeability, tensile properties etc.) of the singlelayer films (P ＞0.05). The double-layer film was designed to increase the calcium content, and the maximum content of calcium could be above 28% (Ca/WPI); however, its tensile strength and moisture content were reduced compared with the single-layer one (P ＜0.05).

Beta-1,3-glucan possesses extensive application and application values due to diverse biological activity. Curdlan, an extracellular bacterial polysaccharide, is a linear beta-1,3-glucan, and its water insolubility significantly limits its application. The aim of this study was to prepare the soluble curdlan oligomers (CRDO) for biological activities assay. In the homogeneous solution, CRDO structure change by acid hydrolysis and the influence of different factors on the degradation of curdlan measured by HPAEC-PAD was investigated. Compared with curdlan, the structure of CRDO was not changed measured by FTIR spectrometer and MALDI-TOF MS, and the degree of polymerization (DP) of CRDO obtained was 2 － 19 with the most abundance of DP 5. The reaction condition including the time and temperature of acid hydrolysis was optimized to 105 ℃ for 150－180 min. Therefore, the method described in this study is highly efficient for the rapid degradation of curdlan into CRDO.

Marbling level of beef rib-eye region is one of the important indicators in beef classification. A total of 50 rib-eye images were taken by using industrial cameras, then VC++ image processing technology was used to denoise image through smoothing operation; then the rib-eye region was isolated from background with adaptive threshold before the effective rib-eye region was determined by using mathematical and segmentation-based method. Eventually we could identify marbling through mathematical statistics method. Experimental results show that machine vision can effectively identify rib-eye region of the marbling, and its short time-consuming and accurate identification will help determine the exact quality level of beef.

Maillard reaction was initiated by heating chitosan oligosaccharide (COS) with glucose at ratios of 1:1, 1:3 and 3:1 of amine group to carbonyl group, respectively. Chitosan oligosaccharide derivatives after 4 hours named CG11-4, CG13-4 and CG31-4 were extracted by alcohol precipitation, and CG13-8, CG31-8 and CG11-8 were obtained after 8 hours. All of the derivatives were characterized by fourier transform infrared (FTIR) spectroscopy and their molecular weight was determined by gel permeation chromatograph (GPC). Their antioxidant properties in vitro were investigated, including superoxide, hydroxyl and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radicals scavenging capabilities as well as reducing power. The results showed that all of the chitosan oligosaccharide derivatives had strong antioxidant activity when compared with chitosan oligosaccharide. The antioxidant activity was found to be in the order of CG11-8 ＞ CG11-4, CG13-8 ＞ CG13-4, CG31-8 ＞ CG31-4, indicating that the derivatives had the better antioxidant activity as the reaction processed.

The feruloyl oligosaccharide was prepared from wheat bran by xylanase. The results indicated that the activity of xylanase was strongly affected by metal ions. K⁺, Ca²⁺, Mn²⁺, Ag⁺, Zn²⁺, and Co²⁺ could activate xylanase, and Mn²⁺, Ag⁺, Zn²⁺ and Co²⁺ showed stronger promoting effect. The activating effect of Zn²⁺ was positively dependent on its concentration within a certain range, but excessively high concentration inhibited the activity of the enzyme. However, EDTA, Sn²⁺, Fe²⁺, Fe³⁺, Hg²⁺ and Mg²⁺ were inhibitors of the enzyme. Less xylanase was required when adding a certain concentration of metal ions during preparation of feruloyl oligosaccharide.

In this study, the effects of ultra-high pressure on sterilization, physical properties and storage life of duck-egg liquid were investigated. The determination of total bacteria count, foamability, whiteness and protein denaturation rate of duck-egg liquid was carried out after treatment 5－20 min at a pressure level between 100 MPa and 600 MPa. Change in total bacteria count of duck-egg liquid was also measured during storage at room temperature. The results indicated that bacteria lethality rate was 99.99% after 20 min of 500 MPa treatment. The whiteness and foamability of duck-egg liquid decreased with increasing pressure and time, but the denaturation rate increased. After treatment for 20 min at 400, 500, or 600 MPa or for 15 min at 500, or 600 MPa, the shelf life of duck-egg liquid at room temperature would be three weeks.

To evaluate the antioxidant potential of secoisolariciresinol diglusoside (SDG), the abilities of SDG to scavenge DPPH and superoxide anion radicals and hydrogen peroxide, and its reducing power were assayed. Results showed that SDG had excellent antioxidant effect. Its reducing power was positively linearly correlated with concentration. SDG at 150 μg/mL could scavenge half of DPPH free radicals and more. A superoxide anion radical scavenging rate of 55.81% was observed for SDG 0.3μg/mL. The hydrogen peroxide scavenging capacity of SDG initially increased to a maximum of 86.87% at 150 μg/mL and then decreased as its concentration increased.

Objective: To study the chemical constituents and antimicrobial activity of volatile oil from the nutlets of Clausena anisum-olenas. Methods: The volatile oil was extracted by steam distillation and then analyzed by GC-MS. The disk diffusion method was used for antimicrobial activity analysis. Results: The major chemical compositions identified in nutlet oil from the plant were 4-methoxy-6-(2-propenyl)-1,3- benzodioxole (47.07%), 1,2,3-trimethoxy-5-(2-propenyl)- benzene (8.25%), 2,6- dimethoxy-4-(2-propenyl)-pheno (7.17%), n-hexadecanoic acid (7.05%) and tricosane (4.95%). The volatile oil had strong inhibitory effect against Staphylococcus aureus, Escherichia coli, Bacillus subtilis and Bacillus cereus with minimal inhibitory concentration (MIC) of 0.35, 0.09, 0.17 mg/disc and 0.17 mg/disc, respectively.

The crystallization metastable zone width of pure xylitol solution and xylitol solution containing sorbitol or glucose was determined by laser light scattering method. The effects of super saturation and additives on crystal growth rate at different crystallization temperatures were studied. The results showed that crystal growth rate decreased with the increase of super saturation; the presence of sorbitol and glucose as undesired substances led to slower growth rate. Sorbitol had more obvious inhibitory effect on crystal growth as compared to glucose.

This experiment studied about the effect of enzymatic treatment on the physicochemical properties of dietary fiber from tartary buckwheat bran, by observing the water holding capacity, swelling capacity, viscosity and microstructure. Results showed that the water holding capacity of the modified dietary fiber rose from 2.2161 g/g to 2.383 g/g and the dilatability rose from 2.333 mL/g to 4.667 mL/g; the proportion of soluble dietary fiber increased from 0.62% to 18.03% after modification, and 5.0 g/100 mL of soluble dietary fiber is non-Newtonian fluid, which has shear-thinning behavior; the microstructure of dietary fiber showed folded structure, and higher specific surface area, which is beneficial to hold water and expand.

Egg white was blended with sodium carboxymethyl cellulose (CMC-Na) or carboxymethyl cellulose (CMC) of certain concentration respectively, and the dry-heated products were obtained at relative humidity (75%) after freeze drying. The products were analyzed on gel strength, color scale, scanning electron microscope observation, SDS-PAGE, and Differential Scanning Calorimetric (DSC) at intervals. The results showed that a significant increase in the gel strength of egg white, more uniform and compact gel network structure and a significant reduction in the content of proteins with small molecular weight were found after 2 days of reaction at 60 ℃. The foaming capacity of egg albumen was found to be enhanced significantly by 2-day-long reaction, but the excessive cross-linking might lead to a large molecular weight, decrease the solubility of egg white powder and darken its color. Adding CMC or CMC-Na at a concentration of 0.25% resulted in the best foaming capacity at 60 ℃, with 0.6-fold and 0.5-fold increases in comparison with a blank sample, respectively and meanwhile, a significant improvement was observed for foam stability. It was proved that a novel egg white powder with both higher gel property and foaming capacity can be obtained under the reaction conditions.

The properties of moisture absorption and retention in KGM and KSAP were compared with glycerin and propylene glycol, and their water adsorption isotherms were determined to illustrate the mechanism of moisture retention by using fitting regression analysis to evaluate the optimal mathematical model. It was found that the properties of moisture absorption and retention of KSAP were better than those of glycerin and propylene glycol. The shape of sorption isotherms were found to be type Ⅲ. At a given moisture content, the water activity of KSAP was the lowest. Peleg equation was best for characterizing the sorption behavior of these four materials. The monolayer moisture content values of KSAP obtained by the BET equation and GAB equation were 14.59% and 15.42%, respectively, greater than those of glycerin and propylene glycol.

CdS quantum dots were synthesized in aqueous solution by using mercaptoethylic acid as the stabilizer and surface-modification reagent. The 512.4 nm fluorescence emission which was caused by the cavity-electron recombination on surface trap of CdS quantum dots was quenched in the presence of hemin. The quenching mechanism was a dynamic process based on electron transfer between Fe²⁺ of hemin and cavity of CdS quantum dots. Under optimal conditions, a concentration of 5.0×10^-6－25.0×10^-6 g/mL of hemin could be determined on the basis of the decrease ratio of fluorescence intensity of CdS quantum dots, with a detection limit of 3.35×10^-8 g/mL. The proposed method was utilized to analyze the blood serum sample in which hemin was added with satisfactory results.

Paper disk and double dilution methods were used to study the inhibition activities and thermal stability of different extracts from mycelia and fermentation broth of Phellinus igniarius. The results showed that the inhibition effects of its methanol, n-butanol extracts of mycelia and fermentation broth on Staphylococcus aureus, Escherichia coli, Salmonellae enteritidis, and Salmonella typhimurium existed, and the extracts were heat stable to Staphylococcus aureus. Meanwhile, the highest rate on inhibition against 4 indicator bacteria was n-butanol extracts from mycelia of P. igniarius, and the minimal inhibitory concentration was 0.1563－0.3125 mg/mL, which showed that its n-butanol extracts had strong antimicrobial activity.

Objective: To determine the content of total polysaccharides (LBP) and uronic acid from wild Lycium barbarum, as well as their in vitro antioxidant activities. Methods: phenol-sulfuric acid and sulfuric acid-carbazole method were used to evaluate the total contents of LBP and uronic acid, respectively. LBP structural composition was detected by IR spectra. DPPH, superoxide anion radicals, hydroxyl radical scavenging and reducing power of LBP were analyzed for antioxidant activity in vitro, with VC as control. Results: The polysaccharides and uronic acid content was 58.31% and 32.17%, respectively, in the extract of wild plants. At 1 mg/mL of polysaccharide, the DPPH, superoxide radical and hydroxyl radicals-scavenging activities was 81.30%, 50.33% and 60.57%, respectively, while the reducing power was slightly lower than that of VC. These results suggested that polysaccharides in extract from wild plants show potent antioxidant activities, which might provide a scientific basis for further exploitation and the significance of protecting Lycium barbarum in north Shaanxi province.

The total polysaccharide content, monosaccharide component and structure of three factions of polysaccharides from corn spermoderm, CSPA-1, CSPA-2 and CSPB, were measured through the ultraviolet-visible spectrogram, paper chromatography and polarimetric analysis testing in this preliminary study. CSPA-1, CSPA-2 and CSPB all were white powder, and CSPB was only slightly soluble in water, while CSPA-1and CSPA-2 completely soluble. They all were insoluble in high concentrations of organic solvent and did not contain any protein or starch but glucuronic acid. Total polysaccharide content of CSPA-1 was 99.3%, and glucuronic acid content 16.6%. The monosaccharide unit of CSPA-1 was identified as glucose, xylose and arabinose, and possibly rhamnos. Total polysaccharide content of CSPA-2 was 93.4%, and glucuronic acid was 21.7%. The monosaccharide unit of CSPA-2 was identified as glucose, xylose, arabinose and rhamnose. Total polysaccharide content of CSPB was 83.3%, with glucuronic acid being 6.82%. The monosaccharide unit of CSPB was identified as glucose, xylose, and arabinose. Periodate oxidation analysis showed that CSPA-1 had 1 → 2 linked or 1 → 4 linked (25%) and 1 → 6 linked (3%); CSPA-2 was 1 → 2 linked or 1→4 linked (25.7%) and 1→6 linked (3%); CSPB was 1→2 linked or 1→4 linked (34.1%) and 1→6 linked (1%).

To study the effect of fat/protein (FP) ratio on the emulsion stability, color, pH, texture property, rheological property and microstructure of meat batters. The results showed that the percentages of the total expressible fluid and fat loss in high FP (29:13) treatment were significantly higher than those of the middle FP (18:12) and low (9:12) treatments (P＜0.05). With the increase of the FP ratio, the L*- value of the uncooked meat emulsion and its gel increased significantly (P＜0.05), while a*- and b*- values decreased (P＜0.05). So did the gel hardness, but reverse for the springiness (P＜0.05). For chewiness and gumminess of the gels, the middle FP treatment had the highest level and the low FP treatment was in the second place, while the high FP treatment was the last. The meat batter with the low FP ratio had the less storage modulus (G'). Moreover, the gels of the middle and low FP treatments had a more compact, smooth and uniform protein matrix, while the high FP meat gels had coarse protein matrix and protein film residual. Therefore, the middle FP (18:12) ratio could give a good quality of meat batter observed in this study.

The change of KGM particle size in different alcohol concentration (φalcohol) was detected by using laser particle size analyzer, and the differences in rheological performance as well as the effect of alcohol inhibitor solvent on the structure of KGM were investigated. The results showed that the specific surface area of KGM increased with φalcoho, while the medium diameter, peak viscosity (ηmax) and swelling rate reduced, which implied that the concentration of alcohol inhibitor affects the performance of KGM. SEM, FT-IR and X-ray analysis showed that high concentration of alcohol could promote the hydrogen bonds among the molecules chains of KGM, producing a sequentially overlapped structure in part, which can be evidenced by its performance.

Potato protein fractions was isolated by combing dialysis and isoelectric precipitation, and their partial physicochemical and functional properties were determined. The results showed that the isolation procedure was feasible, with the acid and alkaline protein fraction of potato tuber accounting for 0.535% and 0.741%, respectively, and their purity were 92.5% and 89.2%, respectively. The acid protein fraction s sedimentation coefficient was 5S, consisting principally of one subunit band with apparent MW 41 kD. The alkline protein fraction s sedimentation coefficient was 8S, with 4 subunit bands detected in the SDSPAGE pattern, and apparent MW 25, 23, 22 kD and 16 kD, respectively. The 5S fraction showed greater surface hydrophobicity, fat absorption, and emulsifying capacity, while lower sulfhydryl content, foaming capacity. The 8S fraction showed greater sulfhydryl content and foaming capacity than 5S fraction. The protein fractions of potato were the best choice for functional foods.

The morphological change of starch granules in tapioca starch and xanthan gum during gelatinization process was observed by light microscope (LM) and scanning electron microscope (SEM). The starch gelatinization was an interaction process between starch and water. A low-field NMR technique was used to observe the dynamics of water molecules in biopolymer system. The leakage amount of amylose was measured to monitor the mobility of starch chain. According to spinspin relaxation time (T2) of dynamic water molecule during gelatinization process, the gelatinization mechanism of tapioca starchxanthan gum system was explored. Results indicated that xanthan gum exhibited a reduction of swelling power in tapioca starch. Uniform dispersed steric hindrance was observed in starch granules through LM and SEM. Meanwhile, tapioca starch granules well dispersed in xanthan gum through the observation of SEM. Xanthan gum increased gelatinization temperature and the stability of tapioca starch, which was due to inflection point from 50 to 60 ℃ and higher T2 at 95 ℃. Mobility of starch chains were reduced due to the addition of xanthan gum, which could be explained by the declined leakage of amylose.

The two-dimensional electrophoresis (2-DE) and MALDI-TOF-MS were used to determine the compositions of haze proteins in beer. The results indicated that only small amount of proteins participated in the formation of beer haze. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed the molecular masses of 40, 25－29 kD and 6.5－17 kD for bear haze protein fraction, which were originated primarily from water-soluble protein and ethanol-soluble protein in malt. The degradation and denaturation of malt proteins during the brewing process were confirmed by two-dimensional electrophoresis (2-DE) analysis coupled with mass spectrometry. Meanwhile, BTI-CMe, germin E (Hordeum vulgare) and protein Z were also validated to have the resistance to proteolysis and heat denaturation during brewing process, which might be important contributors to the formation of beer haze.

The sterilization effect of pulsed electric field (PEF) treatment on Saccharomyces cerevisiae in litchi juice was investigated. Results indicated that the lethality of Saccharomyces cerevisiae treated by PEF was increased as the increase of electric field strength and pulsed treatment time. The survival microorganisms exhibited a reduction of 104 folds when subjected to the pulsed electric field treatment at 20 kV/min for 1000 μs. The sensitivity of PEF treatment during different growth phase of Saccharomyces cerevisiae exhibited an order from strong to weak as stable phase, logarithmic phase, decline phase and adjustment phase. A better sterilization effect of PEF treatment was also observed at the condition of enhanced energy input.

Nitraria tangutorum Bohr. fruits were extracted using 95% ethanol, and then the extract was partitioned with petroleum ether, chloroform, ethyl acetate and n-butanol successively. The antioxidant activities of different fractions were evaluated by scavenging capability of ABTS+ and DPPH free radicals, and compared with the antioxidant activities of ascorbic acid (vitamin C) and tocopherol (vitamin E). Results indicated that ethyl acetate fraction (EAF) exhibited the highest antioxidant activity. EAF was further fractionated into 6 fractions by silica gel column chromatography. The antioxidant activities of EAFI and EAF-IV were higher than those of vitamin C and vitamin E. Therefore, N. tangutorum fruit extracts have excellent antioxidant activities, and have promising application prospects as a natural antioxidant.

in vitro fermentation technology was used to evaluate the effects of soybean oligosaccharides (SBOS) on fermentation kinetic parameters and fermentation products, which also used to explore its action mechanisms as food or feed additives. Sterile jejunum, ileum, cecum or colon chyme as the inoculum were collected from Huanjiang normal pigs to conduct in vitro fermentation using SBOS at the concentrations of 50, 100, 200, 500 mg/L and 800 mg/L, and glucose as the substrates. The gas production, pH, and the contents of NH3-N, acetic acid, propanoic acid and butyric acid in the fermentation broth were determined after 48h fermentation in an anaerobic system. Results indicated that the maximum amount and rate of gas production in the fermentation broth of ileum group supplemented with SBOS were higher than those of the control group (P＜0.05), while an obvious lag in gas-producing time was observed in fermentation broth of colon or cecal group supplemented with SBOS and glucose. Compared with the control group, the lower gas-producing amount and rate was observed in fermentation broth of colon or cecum group supplemented with SBOS and glucose (P＜0.05). The fermentation kinetic parameters at the condition of 200 mg/L SBOS were the best. The pH and NH3-N content in fermentation broth of colon or cecum group supplemented with 200 mg/L SBOS were lower (P＜0.05) when compared with the control group, but higher (P＜0.05) when compared with the ileum group supplemented with glucose. The proportion of short chain fatty acids (SCFA) in the groups supplemented with SBOS and glucose was higher than that of the control group (P＜0.05). The content of acetic acid was decreased due to the addition of SBOS, while the contents of propionate acid and butyrate acid exhibited a gradual increase. The maximum content of butyrate acid was observed in the fermentation broth of colon group supplemented with 200 mg/L SBOS. Therefore, SBOS is beneficial to gut health as functional food or feed additives to modulate SCFA production patterns in intestinal microflora. Its optimal level is 200 mg/L.

Thermal and dielectric properties related to temperature of cooked rice were measured between 5 ℃ and 90 ℃ using a programmed temperature control. Thermal conductivity of cooked rice was measured by using a regular circuit with heating wire coupled with a line temperature probe. Meanwhile, nonlinear relationship was estimated by regression. Results indicated that temperature had a significant effect on specific heat and dielectric loss of cooked rice while the thermal conductivity and dielectric constants were unaffected. The specific heat of cooked rice exhibited an exponential increase as the increase of temperature till 15 ℃, and then remained a stable stage (cp = 2.930 kJ/(kg·℃)). Quadratic polynomial of temperature demonstrated the change in dielectric loss of cooked rice (R2 = 0.998). Penetration depth was a function of dielectric property positively correlated with temperature.

The contents of total phenols and total flavonoids from different parts of Salvia miltiorrhiza Bunge were determined. Antioxidant activities of the extracts from root, leaves and stem of Salvia miltiorrhiza Bunge were evaluated by reducing power on Fe3+, scavenging capability on DPPH free radicals and inhibitory effect on PUFA using vitamin C as the reference. Results indicated that the contents of total phenolic acids and total flavonoids from leaves were significantly higher than those in root and stem. Total phenols in leaves were 1.07 folds and 6.81 folds higher than that of root and stem, respectively. Total flavonoids in leaves were 4.79 folds and 14.5 folds higher than that of root and stem, respectively. Antioxidant activities of ethanol extract from leaves were significantly higher than those of root and stem. The reducing power, scavenging capability on DPPH free radicals and inhibitory effect on PUFA of extracts from Salvia miltiorrhiza were 1.08-, 1.01- folds and 5.78-folds higher than those of vitamin C. A positive correlation was observed between the content of total phenols and antioxidant activities, which demonstrated that the antioxidant activity was related to the content of total phenols.

Two kinds of polysaccharides (MLP1 and MLP2) were isolated and purified from mulberry leaves by Sephadex- G50. The gel permeation chromatographic (GPC) analysis revealed that the purity, relative molecular weight and polydispersity of MLP1 was 94.55%, 11800 and 1.25; Meanwhile, the purity, relative molecular weight and polydispersity of MLP2 was 96.64%, 7630 and 1.12, respectively. Moreover, obvious inhibitory effects of MLP1 and MLP2 on α-glucosidase were observed.

The ⁶⁰Co-γ irradiation treatment on 0.5 g/100mL hyaluronic acid (HA) with sodium chloride solution was used to explore the effect on its physico-chemical properties such as solution pH, viscosity, color and infrared spectroscopy and UV spectra. The results demonstrated that the irradiation treatment could decrease molecular weight, viscosity and pH of hyaluronic acid, and result in enhanced yellow color. In addition, no obvious change in absorption characteristic peaks of UV and FT-IR for the irradiated hyaluronic acid solution was observed; however, its absorption intensity was changed due to the irradiation treatment. Moreover, the irradiated hyaluronic acid exhibited a gradual increase trend of scavenging capability on DPPH free radicals in a dose-dependent manner.

The glutamate decarboxylase gene (gadB) and its flanking regions from Streptococcus thermophilus Y-2 were investigated by homologous search in GenBank with Blastn and Blastx. There was no any other gene showing significant similarity with gadB, while the protein product of gadB had high similarity with several bacterial glutamate decarboxylases. Phylogenetic tree based on glutmamte decarboxylase sequences indicated that Fusobacterium nucleatum subsp. polymorphum ATCC 10593 showed the closest relationship with S. thermophilus Y-2. The upstream flanking region of gadB was homologous to bacterial transposases, while the downstream flanking region of gadB encoding a putative protein was similar to bacterial glutamate/γ-aminobutyric acid antiporters (GadC). The order of gadB and gadC in S. thermophilus Y-2 genome was similar to that of E. coli and Shigella flexneri, but different from that of Lactococcus lactis and Lactobacillus brevis. Insertion sequence IS1216 was present in genomes of S. thermophilus LMG 18311, CNRZ1066, and LMD-9, but not gadB or gadC.

Both organic and conventional red globe grape were sampled from Jinshan vineyard in Yili. The effect of different farming models of conventional and organic farming models on the epiphyte distribution was studied preliminarily in current paper by comparing the epiphytic biodiversity in grape organs. The agar-plate culture method was used for the microbial isolation, and the most-probable-number (MPN) was used for the enumeration of epiphyte population. The result was as follows: the largest number of epiphytes located on the root (up to 105 CFU/mm2), and the stem took second place, and the smallest on fruit (about 102 CFU/mm2). Besides, the amount of epiphytic fungi species of the organic grape was slightly higher than that of conventional grape; on the contrary, the amount of epiphytic bacteria species of the organic grape was lower. The number of epiphytic microorganisms of organic grape was more than that of conventional grape on all organs except leaf. The organic farming was shown to be more effective to keep the biodiversity of microbial communities in ecological environment.

In order to improve the yield of carotenoid in the fermentation of Rhodotorula Y-5, mineral salts in the fermentation medium were optimized. KH₂PO₄, MgSO₄ and NaCl were found to be the important factors affecting carotenoid production significantly by the analysis of Plackett-Burman design. The optimization results based on Box-Behnken design and response surface methodology showed that the production of carotenoid could reach 14.51 mg/L, when KH₂PO₄ was added at 0.58 g/L, MgSO₄ at 0.49 g/L, and NaCl at 0.28 g/L. Compared with the control medium without added mineral salts, the production of carotenoid was increased by 25.09%.

In this study, compound gels of polyvinyl alcohol (PVA)-calcium alginate were chosen as the insoluble carrier to
immobilize naringinase crosslinked with glutaraldehyde. The results showed that adding glutaraldehyde and delay embedding
were more effective than the other methods. The optimal conditions for naringinase immobilization were obtained as followings:
PVA at 9.0 g/100 mL, sodium alginate 1.0 g/100 mL, CaCl2 1.0 g/100 mL, and enzyme concentration at 2.0 mg/mL, and the
immobilization time for 10 h. In addition, the characteristics of free and immobilized naringinase were further investigated. The
optimal pH value and temperature of immobilized enzyme were not changed, but a better thermal stability and storage stability
were observed for immobilized one. Immobilized naringinase could be recycled six times to hydrolyze naringin and still retained
more than 60% activity.

The mycelium of Xerula radicata was cultivated on PDA plates at different temperatures and pH values. Both morphological and molecular approaches were used to identify the fungi cultivated. The internal transcribed spacer (ITS) region in rRNA gene was cloned and sequenced, and compared with others species in the Genbank. Besides, the amino acids in the fungi cultivated was analyzed using amino acid auto analyzer. The results showed that the optimal cultivation temperature and pH was 26 ℃ and 5.0. The ITS sequence was the same between mycelium and fruiting body. The molecular marker of ITS sequence was necessary and useful. The total amino acids, essential amino acids and nonessential amino acids accounted for 18.25%, 6.97% and 11.28% in the fruiting body, and 13.98%, 5.28% and 8.70% in the mycelium, respectively. Therefore, X. radicata especially its mycelium is nutritious and can be developed into a functional food product.

The lipases in the germinating seeds of oil crop have high specificity and efficiency to the substrate plant oil, the main sources in biodiesel production. The lipase activity during the different stages of rapeseed germination was determined, and accordingly, lipase was purified by salting out, ultrafiltration, and M-Bondapak-C18 column chromatography sequentially. The results showed that: 1) During the different stages of germinating seeds, the lipase activity in 6-day-old seedling was at the peak. Therefore, 6-day-old seedlings were chosen as the material for lipase extraction; 2) After salting-out, the specific activity of lipase was improved from 1.89 U/mg to 2.07 U/mg, with a recovery rate of 82.47%; 3) After ultra filtration with 10000 D membrane, the specific activity of lipase was improved to 2.46 U/mg, and the recovery rate was 75.84%; 4) The specific activity of further purified lipase by C₁₈ column chromatography was improved to 9.14 U/mg, with the recovery rate being 34.13%. The activity of final lipase prepared reached the level of commercial lipase.

Chitosan and metal/chitosan complex were evaluated comparatively for their anti-Aspergillus niger activity based on the mycelial growth and spore germination of the fungus. The results showed that both chitosan and metal-chitosan could effectively inhibit the mycelial growth of A. niger and its spore germination, while chitosan displayed lower antifungal activity than its complexes with Zn or Ni, and chitosan/ Ni complex showed the strongest antifungal activity. This biological activity of chitosan was largely influence by its molecular weight and concentration as well as environmental pH. The complex between chitosan with 5 kD molecular weight and Ni had the best inhibitory effect on A. niger. The inhibitory effect of chitosan/Ni complex revealed a change trend opposite to that of pH ranging from 3 to 7.5, but increased with increasing concentration from 0 to 0.75 mg/mL.

In order to improve the yield of milk-clotting enzyme (MCE), response surface methodology (RSM) was used to optimize the fermentation process for the production of milk-clotting enzyme from Bacillus subtilis under liquid fermentation. The results showed that the optimal parameters for the fermenting process were as follows: glucose 16.2 g/L, 53.3 mL medium in a 500 mL Erlenmeyer flask, inoculums size 0.130%, fermenting time 120.43 h, and the predicted MCE yield was 1097.30 SU/mL. Under the optimal conditions the MCE activity was (1129.05 ± 74.55) SU/mL, indicating that the optimizing process is effective.

In this paper, microwave pretreatment of cassava substituted the traditional cooking and liquefaction process during alcohol fermentation and the optimization of uncooking fermentation process by using microwave pretreated cassava was studied. The optimal fermentation conditions by using microwave pretreated cassava were obtained through orthogonal experiments and the results were as follows: the ratio of cassava and water was 1:2.8, the quantity of glucoamylase added at 180 U/g, the addition of active dry yeast was 0.3%, and the amount of nitrogen was 0.3%. Under the optimal conditions, the ethanol content in fermentation mash was 12.7% after fermentation at 30 ℃ for 72 h. The energy consumption of microwave pretreatment process can be saved at 30.8% compared with traditional cooking and liquefaction process.

The factors for preparingα-cyclodextrin by mutation Y89D of α-cyclodextrin glycosyltransferase (α-CGTase) were investigated. The factors include starch types (potato, corn, cassava and soluble starch), enzyme amount, reaction time, pH, organic solvents (ethanol, isopropanol, n-butanol and n-decanol) and temperature. Results indicated that the optimal conditions were 5 g/100 mL potato starch, 5 U/g CGTase, pH 5.0, 30 ℃, 5% n-decanol and reaction time of 6 h. Under the optimal conditions, 70% conversion rate of starch to cyclodextrins was achieved, which included 85% α-cyclodextrin, 15% β-cyclodextrin and trace γ -cyclodextrin. Therefore, the mutation Y89D of α -CGTase has promising industrial application prospect.

Lactobacillus brevis SD-22 was selected from 329 lactic acid bacteria isolated from traditional Chinese pickles, The strain was found able to produce a bacteriocin strongly inhibited Staphylococcus aureus ATCC 63586 and Escherichia coli ATCC 24936. This bacteriocin, which was designated brevicin SD-22, was purified by ammonium sulphate precipitation for further studies. Brevicin SD-22 exhibited a wide range of antimicrobial activity, strong heat stability ( 121 ℃, 15 min) and pH stability (pH 3.0－8.0). Brevicin SD-22 was sensitive to protease but insensitive to α-amylase. Thus, Brevicin SD-22 has the potential to be applied in food preservation.

The fermentation condition of Lactobacillus plantarum KLDS1.0391 isolated from Jiaoke , a traditional fermented cream from Inner Mongolia in China, were optimized for bacteriocin production. Skim milk hydrolyzed by neutral protease was used as the medium; Baicillus subtilis was used as indicator bacteria and diameter of inhibition zone was used as evaluation index of antibacterial activity. Based on the single factor tests, the optimal fermentation conditions for producing antibacterial components with high yield in this strain was explored by response surface methodology with three variables of fermentation pH, fermentation temperature and inoculation amount. Results indicated that the order for affecting the yield of antibacterial components from strong to weak was fermentation pH, inoculation amount and fermentation temperature. The optimal fermentation conditions were pH 5.1, inoculation amount of 1% and fermentation temperature of 33 ℃. Under these optimal conditions, the diameter of inhibition zone reached up to 15.00 mm. The antibacterial activity was increased by 43.08% and reached up to 601.32 IU/mL. Therefore, it is feasible for the established model due to the consistent results between the prediction and experiments.

Glucose oxidase (GOD), an H₂O₂-producing enzyme, was isolated and purified from Aspergillius niger H1-9b through electrophoretic homogeneity, ion-exchange chromatography on DEAE-Sepharose column and Superdex-200 gel filtration chromatography. The purified GOD had a molecular weight of 94.1 kD as a monomer. The specific activity of GOD was 30569.7 U/mg with recovery rate of 30.2% and purification fold of 41.4. The optimal reaction pH and temperature of GOD were 5.7 and 37 ℃, respectively. The GOD displayed an excellent stability under the conditions of 30－40 ℃ and pH 4.0－8.0. The kinetic parameters such as K_m and V_max were 30.69 mmol/L and 21.88μmol/L while using glucose as the substrate. Obvious inhibitory effects of Ag⁺, Cu²⁺ and Zn²⁺ on the activity of GOD were observed. Therefore, glucose oxidase from Aspergillius niger H1-9b will have wide applications due to its excellent thermostability and stability in wide pH range.

Fermented rice cake is a kind of traditional fermented food in China, especially in southern areas. In this study, the microbial analysis of fermented rice cake during storage was conducted, and the bacterial strains were identified by sequencing of partial 16S rDNA through polymerase chain reaction (PCR) amplification. The results indicated that bacteria were the major factor for the spoilage of fermented rice cake. Three major kinds of bacteria were isolated, purified and identified as Lactobacillus fermentum, Staphylococcus pasteuri and Bacillus cereus. Moreover, Lactobacillus and Bacillus were identified as the dominant spoilage bacteria through the microbial analysis, and both of them revealed an obvious increase trend with the extension of storage time.

The objective of this study was to observe the effect of egg white oligopeptide and the four blind sides on memory enhancing in mice. Based on SMG-2 water maze, the length of incubation period in blind-sideⅠ, Ⅱ, Ⅲ and Ⅳ in water maze of mice administered intragastrically with high F value oligopeptide from egg white were measured. The results showed that the mice treated with high F value oligopeptide showed significant differences from the control group. Significance test of differences among latent times after a certain time of administration indicated that latent times in mice after 60 days of administration significantly differed from those after fewer days (30, 40 and 50). And mice in blind-side Ⅰ, Ⅱ, Ⅲ and Ⅳ area had a timedependent incubation period upon training, implying that the more complex the maze was, the more intense time-dependent was. While evaluating the memory enhancing ability of egg white oligopeptide, it is better to analyze the incubation period of mice in blind-sideⅠand Ⅱ.

The objective of this study was to evaluate the defecating function of Biofidobacterium animal BBMN68 on constipated mice. Male Balb/c mice were randomly divided into control group, model control group, positive control group and 3 dosages groups. Mice of 3 dosages groups were orally administered with different concentrations of live B. BBMN68 (1 × 107, 1 × 108, 1 × 109 CFU/mL) at 0.1 mL/(kg·d) dose once a day, and mice of control group as well as model control group were administered with 10% skim milk liquid 0.1mL/(kg·d), while the mice of positive control group with 1 × 108 CFU/mL B. animal at 0.1 mL/(kg·d). Mice constipation model was established by using compound diphenoxylate. Each group was respectively treated with corresponding drugs, and then the time of defecation of the first black feces, the character of feces within 5 hours, and the promoting rate of ink were measured. Results: the mice administrated with B. BBMN68 for 7 days had the shorter time of defecation of the first black feces, and the number and weight of mice feces within 5 hours were increased; when the mice were administered with BBMN68 stain for 15 days, the ink propelling rates were increased. Conclusion: B. animal strain BBMN68 strain has the potential defecation function in constipation mice.

In this study, the contents of six heavy metals, including Cd，Cr，Pb，Ni，Cu, and Zn, were determined by atomic absorption spectrometer in five dry tissues of mantle, gill, foot, adductor muscle, and visceral mass (gonades，hepatopancreas，gastrointestinal and kidney, etc.) of the adult clam Mactra veneriformis cultured in Haizhou Bay pond. The results indicated that visceral mass of the clam was the major tissue selectively enriched by heavy metal and it content of high metals were ranged from 0.353 for Cd to 127.633μg/g for Zn. There were significant differences (P＜0.05) between different tissues except for Cr and Pb. The content of Zn was highest among the six metals, while Cd was the lowest in gill, mantle and visceral mass and Cu in foot and adductor muscle. The contaminative assessment results for the clam by the single factor index method indicated that the five tissues were contaminated by heavy metal Ni and the contaminative index ranged from 0.87 in foot to 10.73 in visceral mass, while there were lightly contamination by Pb, Zn and Cd in visceral mass, but the other heavy metals were minor. In general, the heavy metal Ni contamination in visceral mass as feed or edibles in Haizhou bay needs attention.

Objective: To study the effects of n-butanol extracts from Portulaca oleracea on the learning and memory performances of senile mice induced by D-gal and its mechanisms. Method: The mice were randomly divided into 3 groups: control group, model group and the n-butanol extracts (0.5 g/(kg·d) and 0.25 g/(kg·d)) groups. The control group was given hypodermic injection of isotonic NaCl in the transverse part while the other groups successively administered with D-gal (1 g/(kg·d)). After injection of medicine in the afternoon of every day model animals were obtained after 42 d of treatment. Learning and memory performances were measured by step-through test and water maze test and the amount of MDA in mouse brain tissue and the activities of SOD and GSH-Px were determined. Results: Portulaca oleracea n-butanol extracts could improve the learning and memory performances of mice at both 0.5 g/(kg·d) and 0.25 g/(kg·d), and substantially reduce contents of MDA in brain tissues and improve activities of SOD and GSH-Px. Conclusion: Portulaca oleracea n-butanol extracts can markedly improve learning and memory performances of senile mice. The mechanisms of effects may be related to the improvement of SOD and GSH-Px activities and the decrease of MDA.

The present study was aimed to investigate the possible protective effects of β-casomorphin -7 in small intestine mucosa in diabetic rats. A total of 43 male SD rats were used for this stud and were divided into two groups of control (n = 8) and hyperglycemia group (n = 35). The hyperglycemia rats (n = 24) were randomly divided into three groups: positive control rats, high dose β-CM-7 treated diabetic rats, and low dose β-CM-7 treated diabetic rats. On the last day of treatment, the animals were deprived of food overnight and sacrificed by cervical dislocation. Blood was collected at the presence of anticoagulant and the small intestine mucosa was obtained. The MDA level and the activity of Na+-K+-ATPase, SOD, GSH-Px, and CAT of small intestine mucosa were measured. The results showed after 30 days oral administration of β-casomorphin -7, the activity of Na+- K+-ATPase was markedly increased compared with positive control rats. Oral administration of high or low does of β-CM-7 to diabetic rats showed an increase in the activity of SOD, and GSH-Px, and low does also showed the reducing function on the elevated MDA level in diabetic rats. Thus the results of the present study suggest that β -casomorphin -7 can decrease the oxidative stress in small intestine mucosa in diabetic rats by elevating the activity of enzymatic antioxidants including SOD and GSH-Px.

Objective: To investigate the effect of dietary squid on lipids metabolism in fatty liver in rats. Methods: Twenty four male SD rats were randomly divided into 3 groups and control group. The control was fed AIN76 diet and model group AIN76 diet plus 1% orotic acid, while squid group AIN76 diet plus 1% orotic acid and 10% squid. After 10 days, serum triglyceride (TG), total cholesterol (TC)，and high density lipoprotein cholesterol (HDL-C) levels were determined. Hepatic lipid concentrations (TG, TC, PL) and the activities of malic enzyme (ME), glucose-6-phosphate dehydrogenase (G6PDH), fatty acid synthase (FAS), carnitin palmitoyl transferase (CPT), peroxisomal β-oxidation enzymes were also examined. Results: After fed orotic acid, liver TC and TG levels were significantly increased, so did the activity of FAS, ME and G6PDH, but the activity of CPT drop. Taking squid could reduce the liver TC and TG and the activity of FAS, ME, G6PDH but increased the activity of peroxisomal β-oxidation enzymes in orotic acid-induced fatty liver in rats. Conclusion: This study indicated that the dietary squid could inhibit liver lipids cumulating in orotic acid-induced fatty liver in rats by reducing the activity of FAS, ME and G6PDH and increasing the activity of peroxisomal β-oxidation enzymes.

In order to explore the effect of soybean peptide on angiotensin I-converting enzyme (ACE) activity in spontaneously hypertensive rats, the ACE activities in thoracic aorta, lung, kidney, heart and cerebra tissues as well as serum of spontaneously hypertensive rats administered with soybean peptide for 8 weeks were determined. The results indicated that ACE activities in thoracic aorta, lung, kidney and cerebra tissues as well as serum of spontaneously hypertensive rats administered with soybean peptide were lower than those of rats administered with saline. Soybean peptide inhibited ACE activity in kidney tissue in a concentration-dependent manner, but it did not exhibit an inhibitory effect on ACE activity in heart tissue. These results suggested that soybean peptide revealed a remarkable inhibitory effect on the expression or activation of ACE in lung, kidney and cerebra tissues of spontaneously hypertensive rats. However, its mechanisms and pathways still need to be further studied.

In this paper, the effect of pu’er tea on metabolism of calcium and phosphorus in rats was investigated. A total of 100 male Wistar rats were randomly divided into 10 groups for 10 rats in each group. The first group was designated as the control group administered with pure water by gavage. Nine groups were designated as treatment groups with daily oral administration of fermented pu’er tea, unfermented pu’er tea and green tea extract at the dosages of 0.5, 1.0 g/(kg·d) and 2.0 g/(kg·d), respectively. After 90 days consecutive treatment, the rats were sacrificed and metabolic index of pu er tea on calcium and phosphorus in rats were determined. Results indicated that calcium content in stool of each experimental group was significantly lower than that in the control group (P ＜ 0.05). Except for unfermented and fermented pu’er tea groups at high dosage, calcium contents in stool of other experimental groups had no significant difference (P ＞ 0.05), compared with the control group. Compared with the control group, apparent absorption rates of calcium and phosphorus in experimental groups had no significant difference (P＞0.05). Therefore, the moderate consumption of fermented pu’er tea, unfermented pu’er tea and green tea had no effect on metabolism of calcium and phosphorus in rats.

Russula cyanoxantha was cultured using liquid fermentation medium. Mycelia of Russula cyanoxantha were subjected to extraction by petroleum ether (PE), ethyl acetate (EA) and ethanol, respectively. Antioxidant activities of different extraction fractions were evaluated by scavenging capacity on DPPH free radicals and inhibitory rate of lipid peroxidation. Results indicated that EA-soluble extract and ethanol-soluble extract had better antioxidant activities and the ethanol-soluble extract revealed the highest antioxidant capability. MTT assay indicated that PE, EA and ethanol extracts had obvious inhibition effects on the proliferation of H446 cancer cells, suggesting the anti-tumor activities of these extracts. The compositions of ethanol extract from mycelia of Russula cyanoxantha were analyzed. Three fractions were achieved by chromatographic separation as Fraction I, II and III, respectively. Fraction I was identified as 1-aza-bicyclo [4.2.0] oct-4-en-8-one by IR, FAB-MS, 1H NMR, 13C NMR, HSQC and HMBC methods.

Objective: To investigate the genetic toxicity and its mechanisms of kojic acid. Methods: Bone marrow micronucleus test in mice and comet assay in CHO-K1 cells were used to examine DNA damage. KM mice were randomly divided into 5 groups for 5 males and 5 females in each group. The KM mice were administered with kojic acid at doses of 1/2, 1/4, and 1/8 fold LD50 for examining DNA damage. CHO-K1 cells were treated with kojic acid at the concentrations of 0, 500, 1000, 1500, 2000 μg/mL and 2500μg/mL for comet assay at 6, 12, 24 h and 48 h, respectively. Results: After treatment with kojic acid, the ratio of micronucleus in mice did not exhibit a significant increase, compared with the negative control. The slight DNA damage in CHO-K1 cells was observed in kojic acid group at the concentration of at 1000μg/mL after 6 h incubation. Severely DNA damage was also observed when kojic acid concentration was increased to 2500μg/mL. However, no response-time relationship was observed. Conclusion: Kojic acid at the experimental conditions did not result in genetic toxicity in bone marrow cells of treated mice, but could induce DNA damage in vitro at high concentration level.

Three kinds of soluble dietary fibers including tomato soluble dietary fiber (TS), grape soluble dietary fiber (GS) and oat β-glucan (βG) were fed to SD rats with high fat diet to explore the effects of these soluble fibers on blood lipids. The results indicated that β G, TS and GS could significantly inhibit the increase of total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) in rat serum (P ＜ 0.05), compared with the model group. However, three kinds of soluble dietary fibers had no significant effect on body weight, body fat percentage, triglyceride (TG), high-density lipoprotein cholesterol (HDL-C) and atherogenic index (AI) of rats. Meanwhile, TS revealed stronger inhibition effect on the increase of TG than that of GS and βG. In contrast, βG exhibited stronger inhibition effect on the decrease of HDL-C.

In this study, the protective effect of water extract from Lagerstroemia specious L. (Banaba) (BWE) on insulin secretion in oxidation-damaged HIT-T15 pancreatic cells was explored. Insulin secretion was determined by ELISA assay, and the BWE-induced insulin secretion capability was evaluated by Western-blotting. The anti-apoptotic capability of BWE was analyzed by mitochondria membrane potential (MMP) change and Bcl-2 protein expression. Results indicated that BWE could enhance insulin secretion and inhibit oxidative stress-induced cell apoptosis in HIT-T15 pancreatic cells.

Electrolyzed water (EW) has been widely used in food industry as a new and effective sanitizer. There are three types of electrolyzed waters, including strong acid electrolyzed water, alkaline electrolyzed water and slightly acid electrolyzed water. In this review, the generation principle, characteristics, and bactericidal activity of each type of EW were described. Also, the current situation of EW application on food sterilization was investigated based on literatures and the latest research findings.

Definition, characteristics, history, types, processing technique, and microbes used of fermented meat products were introduced in this article. The research progress of fermented meat products is summarized in three parts including the optimization of starter culture, the improvement of processing technique, and the safety issues. Finally, future prospects of research on fermented meat products are also been proposed.

In high hydrostatic pressure treatment, bacterial spores are more resistant than vegetative cells thus pressure treatment alone is not sufficient in inactivating bacterial spores. High hydrostatic pressure processing can effectively inactivate vegetative bacteria; however, the knowledge about inactivation on bacterial spores by the high hydrostatic pressure is still limited. Recently, many researchers demonstrated that the combination of high hydrostatic pressure with moderate heat treatment were effective in increasing the inactivation of bacterial spores. This review focuses on food safety and spores, high hydrostatic pressure-induced germination and effects of high hydrostatic pressure on inactivation of bacterial spores.

Flavonoids, a type of phytochemicals, have been extensively applied to treat and inhabit disease and medically functional disorders as healers, antimicrobial agents, as well as antioxidants. However, their poor water solubility and lipid solubility limit their application. In the present review, multiple methods for modification of flavonids, including glycosylation, deglycosylation, acylation, and methylation, as well as the change of their bioavailability before and after modification are introduced.

As an essential spice, chili pepper has the important physiological functions for human. The hot taste is mainly due to capsaicin contained in chili pepper. In order to provide the reference for the study on safety and function of consuming chili, this review summarizes the pharmacological function of capsaicin and its effect on obesity prevention, anticancer, and lipids metabolism, as well as the related mechanisms.

Standards of maximum residue limits(MRLs) for pesticides are the key bases of food safety identification. Safety trap analysis of pesticide residue standards has very important value for avoiding the risk on food safety. This paper, by taking national standard Maximum Residue Limits for Pesticides in Food (GB 2763—2005) as a example, calculated the theory daily intake (TDI) of 439 residue indexes of 126 pesticides in foods and the correlation between MRLs, ADI(acceptable daily in take) and TDI, and then compared with the customer s Real Daily Intake (RDI). Among foods with 35 residue indexes, there were TDI values higher than their corresponding RDI values for different proportion customers, accounting for 7.3% of 478 pesticide residue indexes list in this national standard. It was concluded that this standard had a big safety risk trap and the government should revise this standard as soon as possible in order to eliminate the management trap on food safety.

Food safety, especially in vivo situation, is essential for protecting the life and health of human. The function and impact of foods in human body are influenced by not only their chemical composition and relevant viscosity, but also their remaining quantity, location and distribution, and the metabolizing rate. This paper provides an overview to the recent research on in vivo safety of physical properties, antinutritional factors, nutrients, and the harmful components of foods in human body.

This paper has introduced mutation examples of microorganisms induced by ultra high pressure (UHP), such as the mutation of yeasts, bacilli, moulds and epiphytes. The mutation mechanisms and factors for affecting microorganisms have also discussed. Finally, UHP technology as a useful method to improve breeding in food and fermentation industry in the future has also proposed.

Wheat is one kind of major grain crops grown in China. Wheat germ, a major by-product from wheat-milling industry, is a natural nutrition-rich source for human health. A variety of bioactive components such as lectin, glutathione, vitamin E, octacosanol and flavonoids are observed in wheat germ. These components not only have antioxidant, anti-depression and anticancer functions, but also can improve exercise performance. In this paper, extraction, purification and functional properties of these bioactive components have been discussed. In addition, the applications of wheat germ in the fields of food, healthcare and cosmetics have also been introduced.

The current research progress of evaluation technologies for apples with different quality indices including sensory quality (size, shape index, skin color, and flavor component contents), physiochemical and nutritional quality (vitamin C content, soluble solid content, acidity, and mineral and protein contents) and processing quality (firmness, browning degree, moisture content and edible rate) are summarized in this paper. The further development trend of apple quality evaluation technologies is also proposed.

The color of meat products is one of the most important quality attributes affecting purchase decision of consumers. In this paper, protection technologies such as modified atmosphere packaging, vacuum packaging, antioxidant and irradiation technology for the color of meat products have been discussed. The future development trends of protection technologies for the color of meat products have been proposed.

Some important quality factors such as raw material compositions, preparation processing, quality improvement and nutrition fortification of dry-type instant rice noodles are discussed in this paper. Specific parameters of production regulation and standardization of high-quality instant rice noodles are also summarized. The importance of quality improvement and nutrition fortification is discussed. The preparation processing and future development directions of dry-type instant rice noodles with high quality are proposed.

Cumin (Cuminum cyminum L.) is a material that can be used as medicine and food. The compositions and functions of cumin essential oil have been extensively investigated at home and abroad. Meanwhile, cumin essential oil is also confirmed to have strong antibacterial, insecticidal, anti-hyperglycemic, anti-cancer and antioxidant functions. In this paper, the components and functional properties of cumin essential oil have been summarized, which will provide theoretical references for comprehensive utilizations of cumin essential oil.

The solid material, protein, fat, ash and lactose in buffalo milk have been summarized in this paper. The compositions and characteristics of proteins, fatty acids, amino acids and minerals in buffalo milk have also been discussed. The difference and characteristics of these functional components in buffalo milk are analyzed by SAS9.0. The future development direction of buffalo milk is proposed.

Hesperidin is an important flavonoid in citrus. This paper summarizes current research progress of the strategies for improving the bioavailability of flavnoids and hesperidin. The common strategies such as enzymatic and acidic modifications of hesperidin structure for improving its bioavailability have been discussed. The applications of hesperetin-7-glucoside in food and pharmacy have also been reviewed. Finally, the future development trend for improving the bioavailability of hesperidin has been pointed out according to biotransformation principle of Chinese herbs.

Ten strains which can degrade tartaric acid were isolated from tartaric acid rich environment. Strain F1 of degradation rate up to 70% was screened out. F1 was identified as Aspergillus niger based on its morphological, biochemical properties, and rDNA-ITS sequence analysis. Strain F1 did not show any toxicity in toxin determination and animal toxicity experiment.