Negative / Null Result ReportOpen accessFood processing and manufacture
LIU Chao, ZHAO Liangzhong, WANG Yaoqiong et al. · 2024 · Shipin yu jixie
Objective: Obtaining hhigh-yield pprotease-pproducing bacterial resources through fermentation of advantageous protease-producing strains derived from Shiping stinky tofu. Methods: Single-factor and response surface experiments were used to optimize the culture medium and fermentation conditions. Using casein as the substrate, the effects of temperature, pH, metal ions and organic reagent on the protease activity and stability of strain JX-11 were investigated using enzymology techniques. Results: One strain of high-producing proteinase-secreting bacteria, JX-11, was isolated from Shiping stin
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Chhanda Kapadia, Ketkee Deshmukh · 2017 · Journal of Excipients and Food Chemicals
Hydrophobic lubricants are commonly used to reduce the frictional forces generated during tableting but impart a hydrophobic film on the surface of the powder or granules. This negatively affects the performance properties of the resultant tablets by slowing disintegration and dissolution, which is especially problematic in the case of orally disintegrating tablets. In the present study a comparative evaluation of the lubricant capacity of Compritol® HD5 ATO was performed with commonly used amphiphilic lubricants, sodium stearyl fumarate and PEG 6000. The effect of concentration and mixing tim
View details →Negative / Null Result ReportOpen accessFood processing and manufacture
Fariba Hadidi, Ali Ganjloo, Mohammad Hadi Fakoor · 2023 · مجله پژوهشهای علوم و صنایع غذایی ایران
Introduction The demand for non-dairy and reduced-calorie products has increased substantially for several reasons. Almond (Prunus dulcis) milk is highly appreciated by lactose-intolerant, hypertensive people and celiac patients whom are not able to consume animal's milk. Thus, the development of various non-dairy products is essential. Desserts are the most common and popular product containing high amount of fat and sucrose. The consumption of sucrose is restricted for diabetic people due to its high glycemic index. Stevia as a low-calorie sweetener is one of the sucrose substitutes in food
View details →Negative / Null Result ReportOpen accessFood processing and manufacture
Ting ZHANG, Lianqing JIAO, Rongrong LIU et al. · 2023 · Shipin gongye ke-ji
To optimize the instantaneous high-temperature sterilization process parameters of Ilex kudingcha based on multiple indicators. The process parameters of instantaneous high-temperature sterilization of Ilex kudingcha were optimized by using the orthogonal design multi-index comprehensive weighted scoring method. Sterilization temperature, sterilization time, and particle size of herbs were used as the investigating factors, the sterilization rate, IC50 value of antioxidant activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH·), and polyphenolic content were used as indicators, visual and ANOVA resu
View details →Negative / Null Result ReportOpen accessFood processing and manufacture
Liming LIN, Qinfei WANG, Houmei YU et al. · 2022 · Shipin gongye ke-ji
In order to understand the freezing characteristics and metabolites of cassava root, the edible cassava variety “South China 9” was taken as the research object, by measuring the freezing-law and related influencing factors at the head, middle and tail of cassava root, combined with non-targeted metabolomics to analyze the differential metabolite. The results showed that: The freezing temperature was from −0.6 to −1.1 ℃ in different parts of root, but the freezing time was different. The highest values of soluble solid content and starch content in different parts appeared in the head, which w
View details →Negative / Null Result ReportOpen accessFood processing and manufacture
GUO Ziyu, HU Jiaqi, YANG Feifei et al. · 2024 · Shipin yu jixie
[Objective] This study aimed to investigate the effects of two pre-freezing methods (vacuum freezing and atmospheric pressure freezing) and two dipping methods (sucrose impregnation before pre-freezing and sucrose impregnation during freeze-drying) on the quality of freeze-dried apple slices. [Methods] The freeze-drying process was divided into six groups: vacuum pre-freezing without sucrose immersion (VFFD), atmospheric pre-freezing without sucrose immersion (CFFD), vacuum pre-freezing with sucrose immersion (BSVFFD), vacuum pre-freezing with sucrose immersion (MSVFFD), atmospheric pre-freezi
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Ardiyanti Rahma Setiawati, Dedes Amertaningtyas, Ahmad Khoirul Umam · 2025 · Jurnal Ilmu dan Teknologi Hasil Ternak
Salted egg is a well-known traditional product, particularly in many Asian countries, where it is valued for its unique savory taste, extended shelf life, and convenience. Consumer demand for healthier, more appealing food has sparked interest in enriching salted eggs with natural ingredients. The purpose of this study was to analyze the effect of adding kaffir lime leaf powder (Citrus hystrix) and citronella leaf powder (Cymbopogon nardus) to salted eggs on pH, antioxidants, moisture and organoleptics. The research method used was experimental using a completely randomized design (CRD) with 6
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N. M. Yushchenko, Yu. V. Shevchuk · 2024 · Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Today, diseases that cause intolerance to food ingredients in the composition of traditional food products are spreading rapidly in the civilized world. Therefore, the current direction of scientific research is the scientific and practical substantiation of the technologies of food products with multifunctional properties, which will ensure complete nutrition of the most vulnerable categories of society – with intolerance to gluten, milk proteins, and egg white, lactase deficiency, insulin resistance, and prediabetic conditions, etc. The selection of non-traditional raw materials was carried
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YAN Rui, TANG Min, CHEN Dongfang, HUANG Shirong, MEI Xin · 2023 · Shipin Kexue
The feasibility of using white radish powder as a nitrite substitute in dry fermented pork sausages was evaluated. Four groups of sausage were prepared by using a multi-strain starter culture (VBM-60, Sacco): negative control (NC, without nitrate or nitrite), positive control (PC, with 150 mg/kg sodium nitrite), 0.5% white radish powder (R0.5), and 1% white radish powder (R1). The effects of nitrite substitution by white radish powder on the physicochemical, microbiological and sensory characteristics of dry fermented sausage during production and storage were investigated. The results showed
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ZHANG Ning, YU Shilan, YAN Haoyi, ZHANG Yunjun, HAN Xiaoyu, REN Hongyu, CHEN Yuqing, LING Tiejun, AN Maoqiang · 2024 · Shipin Kexue
This study aimed to explore the diversity of metabolites and compare the metabolite profiles of Fuzhuan brick teas from Hunan and Shaanxi, to find out the difference in chemical components between fresh tea leaves and Fuzhuan brick tea and to identify the metabolites from fungi in Fuzhuan brick tea. Metabolomic studies on fresh tea leaf samples, Hunan and Shaanxi Fuzhuan brick teas and fungi from them were performed using liquid chromatography-tandem mass spectrometry (LC-MS/MS) and molecular networks of characteristic metabolites. The results showed no significant difference between Hunan and
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