Abstract:Studied, the inhibitory effect of DS on thermal aggregation of tilapia myosin (2.0 mg/mL) in low ionic strength (1, 50, 150 mmol/L KCl) during the heat treatment (40～80 ℃, 1 ℃/min). The result showed that the myosin had poor solubility in 1 mmol/L KCl. While, with the icreased of ionic strengths, myosin fibrils could dissociate in 50 and 150 mmol/L KCl. After heating, the myosin filaments disappeared, and the heads and tails of myosin aggregated seriously, resulting in the solubility and the content of α-helix decreased significantly. After adding 0.4 mg/mL DS, the change of turbidity, solubility and α-helix content was not obvious in the range of 40～80 ℃. Compared to the samples without DS, the solubility, ζ-potential were higher at the same temperature (P＜0.05). The results suggested that the strong electrostatic interaction between DS and myosin can effectively inhibit the thermal denaturation of myosin under low ionic strength.

Abstract:Bovine Serum Albumin (BSA), a model protein, was used to study the relationship between the free radical production and oxidative properties in the microwave field. Electron paramagnetic resonance (EPR) trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of free radical produced by BSA under different microwave treatment conditions. The signal intensity of free radicals arose from BSA solution via the increasing of power, temperature, and time after microwave irradiation. By measuring the carbonyl, thiol and surface hydrophobic oxidative properties of BSA under different microwave temperatures. It was showed that the carbonyl content increased, the thiol content decreased, and the surface hydrophobic content increased first and then decreased slowly with the increase of microwave temperature. Combining the results of free radical formation and oxidative characteristics during microwave irradiation, it was suggested that the microwave treatment of BSA should be carried out under the conditions of 400 W, 60 ℃, and longer time, this condition reduces the effect of BSA oxidation characteristics.

Abstract:In order to study the effects of aging time, cooking degree and their interaction on beef flavor components, the longissimus dorsi of Simmental cattle in the process of aging time (3, 5, 7 d) were selected to make steaks of medium, medium well and well done. Volatile flavor components in different aging times and cooking degree were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), explored the best aging time and cooking degree which were beneficial to flavor substances formated. Results showed that, a total of 50 volatile compounds were identified in each beef sample. The relative content of ester compounds was positively correlated with aging time, negatively correlated with cooking degree. The relative contents of hydrocarbons, ketones were negatively correlated with aging time and cooking degree respectively. However, the relative content of aldehydes was positively correlated with aging time and cooking degree. Furan compounds were only detected in beef with aging for 7 days. Principal component analysis (PCA) and comprehensive factor scores showed that the medium well beef with aging for 7 days gained the highest comprehensive score, which was the most conducive condition to form better volatile flavors in beef.

Abstract:The changes of amino acid and other related indexes in chicken soups which were concentrated under atmospheric pressure and vacuum were studied. The results were as follows: with the increase of concentration ratio, the contents of crude protein, oligopeptide and reducing sugar in chicken soups were gradually reduced. Under the same concentration ratio, the crude protein content in atmospheric concentration chicken soups was higher than that in vacuum concentration chicken soups (P＜0.05), while the oligopeptide content in vacuum concentration chicken soups and the reducing sugar in chicken soups with concentration ratio greater than 1∶2 were higher than that in atmospheric concentration chicken soups (P＜0.05). The content of total free amino acids in chicken soups, both concentrated under atmospheric pressure and vacuum, increased first and then decreased with the increase of the concentration ratio (P＜0.05). When the concentration ratio up to 1∶2 under atmospheric pressure and 1∶3 under vacuo, the content of the free amino acids was highest. With regard to the same concentration ratio, the content of total free amino acids in atmospheric concentration chicken soup was significantly higher than that in vacuum concentration one (P＜0.05). Therefore, the conditions and proportion of evaporation and concentration had a great impact on the change of free amino acids in chicken soup, which in turn affected its flavor quality.

Abstract:In order to provide scientific basis for the utilization of citrus resource and improvement of comprehensive utilization value of fruits, the ultra-performance liquid chromatography (UPLC) was used to determine the main phenolic substances (flavonoied and phenolic acids) in nine Chinese late-maturing citrus. The different phenolic compounds and their contents were analyzed in pulp, juice and peel. The results showed that flavonoids were mainly hesperidin in the parts of the nine citrus varieties, and phenolic acids were mainly ferulic acid, and the content of PMFs in the pericarp was rich. In the juice of nine citrus, the contents of hesperidin and caffeic acid in Chunjian juice was the highest. In the pulp of nine citrus, the highest contents of ferulic acid, caffeic acid and sinapic acid were found in WO, and the contents of hesperidin and p-coumaric acid in tarocco blood orange were the highest. The contents of narirutin, nobiletin and ferulic acid in mercotte peel were the highest. The quantity of caffeic acid, ferulic acid and nobiletin in the peel of the hybrid citrus was higher than that in mandarin orange. Late-ripening citrus was rich in phenolic compounds showing significant diversity, and should be scientifically utilized for their respective characteristics.

Abstract:In order to study the variation of size distribution of tobacco strips from different threshing and separation unit, an upper blend tobacco formula was introduced into threshing machine with five stages of threshing unit and eleven pneumatic separators. The results showed that the size proportion of tobacco strips separated from different pneumatic separators exhibited a similar change trend. Moreover, in the first and second stage threshing unit, the large and middle size particle content could reach more than 94% with good stability. Meanwhile, the characteristic size tobacco strips and the proportion of tobacco strips with size bigger than 44.5 mm increased with pneumatic separation stage for the threshing units of the first and second stages. However, in the threshing units of the third and forth/fifth stages, the characteristic size tobacco strips and the proportion of tobacco strips with size bigger than 44.5 mm decreased dramatically, accompanied with a significant increase in proportion for small size tobacco strips. Furthermore, the characteristic size of strips collected from different threshing and separation unit and the corresponding uniformity of tobacco strips size were both decreased with stages of threshing unit.

Abstract:A novel HPLC-MS method was established, using a synthesized rhodamine B hydrazide (RBH) as the new pre-colunm derivatization reagent. After extracted with methanol and derivatized with RBH, the samples were determined by high-performance liquid chromatography(HPLC) coupled with mass spectrometry(MS). The results showed that the reagent RBH has a good sensitivity for mass spectrometry detection, and the derivatization reaction of benzaldehyde was efficient and specific. The benzaldehyde showed a good linear relationship in the range of 0.05～6.00 ng/mL, and the correlation coefficient was 0.996 2. The detection limits and quantitation limits of the method were 0.80×10^-3 ng/mL and 2.71×10^-3 ng/mL, respectively. The standard recovery rate was 93.3%～104.0%, and the relative standard deviation was 0.8%～2.6%. The method was high selectivity and high sensitivity, and suitable for the determination of benzaldehyde residues in honey.

Abstract:To evaluate the uncertainty of measurement in the determination of DIBP, DBP and DEHP in Liquor by GC-MS/MS. According to “JJF 1135—2005 Evaluation of Uncertainty in Chemical Analysis Measurement” and “JJF 1059.1—2012 Evaluation and Expression of Uncertainty in Measurement”, a mathematical model was established for uncertainty evaluation. The sources of uncertainty that may be introduced were analyzed and each component of uncertainty was quantified for the calculation of the combined uncertainty, The results showed that the expand uncertainty for DIBP, DBP, DEHP were 0.060, 0.062, 0.17 mg/kg, respectively. The preparation of standard solution, measurement repeatability and curve fitting were found to be the main sources of uncertainty.

Abstract:For the fast and accurate determination of sugars in tobacco leaf, a method for the determination of sugars (fructose, glucose, sucrose, maltose) in tobacco leaf by an ultra-high performance liquid chromatography (UPLC) was established，taking a novel extraction vial as the pretreatment device. The results showed that: 1) the novel pretreatment device could make the extraction, filter and transfer as one step, make the procedure of the pretreatment more efficient. 2) The separation of the sample was operated on ACQUITY UPLC BEH Amide column (2.1 mm×100 mm, 1.7 μm), using 75% (v/v) acetonitrile containing 0.2% triethyla-mine as the mobile phase at a flow-rate of 0.2 mL/min. The 4 analytes could be separated smoothly with good linearity in the range of 5～250 μg/mL, with the correlation coefficients larger than 0.999. The limits of detection (LODs) were further evaluated (1.0～3.2 μg/mL). Under three different spiked level The mean recovery of the target compounds was 91.0%～102% for 4 sugars and the intra-day and inter-day precision were below 5%. 3) Different contents of sugars in different type tobacco leaf were found with the established method. The new method, with the novel pretreatment vial for extraction and the HPLC for separation, can be used for analysis of sugars in tobacco samples.

Abstract:In order to discriminate adulterated goat milk quickly and objectively, a set of portable electronic tongue detection system was exploited, and a new method of fast identification is developed. When detected in the system, the sample solution was first scanned to obtain the "fingerprint" information of adulterated goat milk, and then the discrete wavelet transform (DWT) was used to obtain the characteristics of the "fingerprint" data. On this basis, the principal component analysis (PCA) was used to determine the quality of goat milk with different adulteration ratio. Particle swarm optimization extreme learning machine (PSO-ELM) was applied to quantitatively predict goat milk with different adulteration proportions. According to the experimental data, PCA could distinguish six kinds of goat milk with different adulteration ratios up to 100%, and it had a good effect on distinguishing adulterated goat milk. In order to realize the quantitative prediction of goat milk with different adulteration ratios, the fitting curve of PSO-ELM goat milk purity prediction model was very close to the measured curve, so the PSO-ELM method was used to establish the quantitative prediction model of goat milk purity with high prediction accuracy. This study might provide new ideas and technical support for qualitative identification and quantitative prediction of adulterated goat milk.

Abstract:In order to investigate the content of thiocyanate in raw milk, tracked the content of thiocyanate in 930 milk samples from 21 cattle-raising areas in Hebei Province in the past two years from 2014 to 2015. The results showed that the content of thiocyanate in those 930 milk samples ranged from 1.86 to 11.92 mg/L, and the detection rate was 100%. The results suggested that the thiocyanate in raw milk was all originated from the background, and there was no artificial addition. It was also found that the seasonal distribution of thiocyanate content in raw milk had no significant difference. The source of thiocyanate in raw milk was analyzed, and the suggestion to control thiocyanate content in raw milk was proposed.

Abstract:In this study, based on the determination of heavy metal residues in raw materials, the migration behavior of heavy metal in candied fruits was preliminary analyzed by monitoring dynamic changes of heavy metal content during pickling. The results showed that the contents of Plumbum, Cadmium, Chromium, Mercury and Arsenic in raw materials were 0.151 0, 0.024 1, 0.110 0, 0.000 0, 0.013 2 mg/kg, respectively; During the pickling process, residual heavy metal elements could migrate into the pickling solution, and significant differences were found in migration and relative behavior for different heavy metal elements. The contents of Plumbum, Cadmium, Cadmium and Arsenic were respectively decreased to 0.077 30, 0.018 30, 0.037 90 and 0.004 81 mg/kg, at the end of the pickling. Therefore, in the risk control and assessment of heavy metals in candied fruit, the different effects of curing factors should be fully considered.

Abstract:According to the hypothesis of rational economic man in economics of law, the main reasons for food safety incidents are that the total income of food safety violations is greater than the risk cost, and the lower expectation of the offenders for the cost of food safety violations and the harm of food safety violations. However, the current food safety-related laws and regulations have some problems, such as too light punishment for food safety violations, frequent violations by leading enterprises in the food industry, and lack of overall planning for food safety regulation, so that food safety violations have considerable profit space and become food safety at present. The main cause of frequent incidents. Therefore, it is necessary to achieve effective control of food safety incidents by increasing penalties to increase illegal costs, establishing a key monitoring system for leading enterprises to improve the expectation of illegal costs, and scientific planning of food safety regulations to increase strikes.

Abstract:Food nutrition and safety is a general elective course for natural subjects, which can help college students improve their quality of life, enhance their sense of responsibility and broaden their horizons. By grasping the concept of general education, defining the purpose of the course, selecting scientific, universal and neoteric contents, utilizing the methods of multi-interaction and integration of theory and practice, and establishing the complementary assessments of process with result, the new teaching mode of food nutrition and safety public elective course has been explored, and remarkable teaching achievements are obtained.

Abstract:The immersion ultrasonic crushing device under 20 kHz is investigated in this study. Combined the sound field analysis and the finite element method, we firstly examine the acoustic mode properties of ultrasonic crushing material cavity on different sound field conditions, i.e. the height of liquid level and the position of sound source, and then explore the distribution of ultrasonic cavitation field and the change laws on the average acoustic energy density. Finally, experiments with acoustic measurement methods and image acquisition are made to verify these explorations. Experimental results shows that the distribution of ultrasonic cavitation field is related to the acoustic modal properties of the sound field. With the value of material cavity radius fixed, when the liquid level reaches the resonant of material cavity at height, the average acoustic energy density in the field is higher and the cavitation effect is significantly enhanced, and the distribution of ultrasonic cavitation field is found similar to that of the material cavity sound field. In the resonance level, the position of the sound source has obvious effect on the average acoustic energy density and cavitation enhancement.

Abstract:Because of the humidity in the tofu factory, a pneumatic conveyor was designed to carry food boxes in the humid factory. The cylinder telescoped to provide power for the whole conveyor. In this study, the basic structure and working principle of the conveyor were described, and the velocity relationship between the input and output components was deduced for the need of equipment improvement and control. The working process of the conveyor was simulated by using the fluid dynamics simulation software flow 3D, which verified its practical feasibility and provided a data reference for the later electromechanical control.

Abstract:To determine the packaging quality stability of paper-packaging machines (HNQ) for Chinese dried noodles based on the key technology improvement, and to meet demands from noodle industries to packaging stability and efficiency, the production lines of a dried noodles manufacturing industry were sampled for investigation. The packaging effects of two kinds of packaging machines (HNQ and SDH) and four same machines in a line were for each kind were tested and analyzed. The results showed that no significant difference in the instant weight of packaged noodles between the SDH packaging machines was found. The differences of coefficient variation (CV%) among four HNQ packaging machines were small, and this indicated the relatively high packaging stability for weighting of the two kinds of packaging machines (HNQ and SDH). In addition, compared to SDH packaging machines, each packaged noodle from HNQ packaging machines displayed smaller coefficient variation (CV%) of perimeter, and this confirmed the HNQ packaging machines with stabled perimeter. For four HNQ packaging machines, dried noodles from HNQ₂, HNQ₃, and HNQ₄ packaging machines had lower perimeter variance and similar tightness, which were similar with those of SDH₁, SDH₂, and SDH₃. The surface sensory evaluation of packaged dried noodles from HNQ packaging machines was obviously better than that of SDH packaging machine. Weight, perimeter, appearance, as well as sensory scores could be used as the main evaluation parameters for packaging results of paper-packaging machines. Improvements such as wrapping techniques and sealing devices have significantly enhanced packaging result and stability of automatic paper-packaging machines for Chinese dried noodles.

Abstract:In order to optimize and upgrade the intelligent milk machine, solve the problems encountered during the operation, a intelligent milk machine that improves the user's operating experience was designed by analyzing the users' behavioral contacts. The users’ behavior were observed to identify the touch points of using process and sort the contact priorities. Moreover, intelligent milk machine was designed by analytic hierarchy process. According to the design method, the demand point was transformed into a design opportunity to construct a intelligent milk machine design framework. Based on user behavior, intelligent milk machine was produced for the users to operate it conveniently.

Abstract:Through the analysis of European and American fashion products the intelligentization and the latest achievements in the design and manufacture of the Internet of Things (LOT) intelligently infer and predict the application and future development of the intelligent design and manufacturing of the ceramic packaging container industry. The combination of traditional handicrafts and contemporary technology has transformed the traditional one-way production into the benign cycle of design, production, warehousing, sales, logistics, service artificial intelligence and IoT systems, greatly improving the efficiency and accuracy of operations, and making them personal and Limited customization has become an important development direction in the future; however, smart technology is only an effective means of design. Good ceramic packaging containers must also be integrated into emotional experience and value orientation.

Abstract:In the contemporary social, food packaging design is no longer simply used to protect food and facilitate transportation, but also carries the use of brand image and product marketing promotions. However, when the commerciality of food packaging is overstated, food packaging becomes a commercial tool, triggering a series of food packaging design. The problem of alienation is that food packaging originally serves people, which in turn restricts and affects their own development. Through the analysis of alienation phenomenon in food packaging design, this study intends to warn people to predict the possible consequences of design in time and objectively in food packaging design activities, and remind of the enterprises, designers and consumers to take effective measures actively in order to reduce alienation of food packaging design as far as possible. Finally, a good food package should be designed based on the humankinds and serves us.

Abstract:The texture and physicochemical properties of giant freshwater prawn during frozen storage were investigated in this study. The quality differences of frozen whole prawn and headless prawn were compared and analyzed by shear stress, myofibrillar fragmentation index, myofibrillar apparent diameter, TCA soluble peptide and total protease activity. The results showed that the shear force of prawn decreased with the extension of storage time. The shear force of frozen whole prawn decreased more rapidly than headless prawn. After 16 weeks, the shear force of frozen whole prawns and headless shrimp decreased by 36.81% and 25.40%. The myofibril fragmentation index and TCA soluble peptide increased with the extension of storage time. However, the myofibril apparent diameter decreased during the frozen storage. This finding suggested that the internal structure of myofibril was destroyed, and the skeletal proteins was degraded. Protein degradation occurred in frozen whole prawns during storage of frozen. The protease activity in muscle increased while that in head is slightly decreased. This finding also indicated that the protease in head transferred to muscle to some extent. The aerobic bacterial of frozen whole prawns decreased with the extension of storage time. Therefore, the correlation analyses showed that there was a significant correlation (P＜0.01) between the changes of proteins and the changes of protease activity and texture during the frozen storage.

Abstract:Used the electrostatic field combined with controlled freezing-point storage technology to preserve the Litopenaeus vannamei, and examined the effects of different electrostatic field（1.5,2.5,3.5 kV）combined with controlled freezing-point storage（-1 ℃±1 ℃）on quality of Litopenaeus vannamei. Some quality index changes were compared in Polyphenol Oxidase （PPO） relative enzyme activity, whiteness, sensory, total bacterial counts, TVB-N, pH, drip loss, K value and rheology property. The results showed that electrostatic field inhibited the PPO relative enzyme activity, the sensory and whiteness significantly better than the controlled freezing-point storage. In the late period of storage, the total bacterial counts was inhibited by electrostatic field and TVB-N, K value was all slowed down to different degrees. The drip loss rate remained at a low level. Electrostatic field can significantly delayed muscle protein degradation through the test of rheological properties. In general, the 2.5 kV electrostatic field has a better preservation effect, which can extend the shelf life of the Litopenaeus vannamei to 8 days.

Abstract:In view of the reduction of food quality due to the destructs cellular structure by the large ice crystals in quick-freezing preservation process, regarding cell solution as water and solute in binary system, the five-fold symmetric phase-field model with anisotropy of strong interface energy was used to reproducing the evolution process of ice crystal growth, the effect of freezing times on the behavior of ice crystal growth was studied. The results showed that simulation result of ice crystal growth were consistent with the actual morphology, both of which had developed side-branching in the middle of the main branch, the root of the main branch was necked, and the corners were formed at the tips of them. The diffusion channel between the main branch and the side-branch was not smooth, and the solute concentration in the semi-enclosed liquid phase reached 1.76%, the growth of ice crystals was inhibited. The dimensionless temperature of solid liquid interface in the root of the ice crystal main branch changed gently, but changed sharply in the tip. As the freezing time increased, the dimensionless temperature and solute concentration first rapid increased then gradually became stable, and the tip growth rate and curvature radius sharply decreased and then gradually became stable. The ice crystal changed from the initial approximate pentagonal structure through the 5 main stem structure to the five-fold symmetric multi-branch faceted structure.

Abstract:In order to explore the feasibility of application of beta-glucan as the texturizine agent in the processing of frozen cooked noodles. In the present study, the texture indices were measured, and the moisture distribution was determined by NMR as well as the food quality was evaluated by the sensory assessors. The results showed that with the increase of the addition amount of oat beta-glucan, recooking water absorption, pre-cooking loss and recooking loss presented the first increase and then decrease. The quality characteristics of cooked noodles such as the hardness, springiness and chewiness presented the first decrease and then increase. When the additive amount was 0.00% to 0.06%, the adhesiveness and chewiness of frozen cooked noodles were significantly reduced (P＜0.05), with the increase of addition amount from 0.06% to 0.90%, and the chewiness of frozen cooked noodles were increased obviously (P＜0.05). The moisture distribution of noodles determined by NMR imaging was affected by the addition of beta-glucan to some extent. Besides, the beta glucan after enzymatic hydrolysis showed notable improvements on chewiness, adhesiveness and tensile properties of frozen cooked noodles.

Abstract:Effects of heat shock combined with ozone fumigation at low temperature atmosphere were investigated on the storage quality and fruit physiological index of citrus processing varieties (‘Lianhong’ citrus fruit). The fruit was stored in cold storage at 4 ℃ and 90% relative humidity (RH), after treated with hot water (52 ℃, 3 min) and 6.0 mg/m³ of ozone for 15 min. Respiratory intensity, water loss rate, total soluble solids content (SSC), titratable acid (TA), ascorbic acid (V_C), superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) activity were determined. The result showed that the combined treatment could enhance significantly the SOD, POD and CAT activities. At the meanwhile, it is effectively maintain the qualities of citrus fruit. These results indicate that the combined preservation method as a green and safe technique for controlling rotten rates and extending shelf-life.

Abstract:In order to study the preservation effect of oregano essential oil in plastic films, oregano essential oil, as an antibacterial agent, was added into ethylene-vinyl alcohol copolymer (EVOH) and polyethylene (PE) respectively, then the food preservative films were prepared by extrusion casting. The mechanical properties, transmittance and haze of the preservative film were characterized. The snakeheads were then packaged in the preservative films, and the changes in drip loss rate, pH, thiobarbituric acid (TBA) and total viable count over time were determined. The results showed that the addition of oregano oil has little effect on the basic properties of the film; the preservative films could slow down the growth rate of drip loss rate and pH of the packaged snakeheads pieces and inhibit the lipid oxidation of fish. The total viable count in the blank group of fish samples in this experiment reached almost 6 lg CFU/g on the 4th day, while the total viable count in the sample group containing essential oils was close to 6 lg CFU/g on the 8th day. According to the change of the total viable count, relative to the blank group, the preservative films containing essential oil could slow down the growth rate of microorganisms in the packaged fish meat.

Abstract:According to the phenomenon that fresh cut water chestnut was easily oxidized and degraded during storage, a kind of compound preservative solution was studied to preserve fresh-cut chufa. The fresh-cut chufa were pretreated with salt, white sugar, white vinegar and other solutions, and then stored at room temperature (25 ℃). The color, hardness, weight loss, electrical conductivity, polyphenol oxidase activity, soluble solids and total phenol content, odor and bagging were then evaluated in specific period of time. Orthogonal test was carried out on the basis of single factor experiment. The results showed that the best preservative solution was 80 g/L+ salt concentration of 3 g/L + white vinegar concentration of 100 g/L + soaking time 15 min, compared with the control group, the freshness-retaining period of the fresh-cut chufa was longer than 6 days.

Abstract:Jiash melon and 86-1 melon were used as experiment material in this paper. After inoculated with Alternaria alternata by injury, the differences between the two were compared in terms of lesion diameter, pathogen-induced plant protein and protective enzyme activity. The results showed that the lesions of Jiashi melon were less than 86-1, and the diameter of the pericarp was smaller than the sarcocarp. After inoculated with Alternaria alternata, pathogen-induced plant protein and protective enzyme activity of two melons were increased during whole storage period. It played an important role in resisting the infection of Alternaria alternata, especially in the middle and late stages of infection. The activity of inoculated pericarp and sarcocarp in Jiashi melon was higher than 86-1 melon.

Abstract:The research progress of curcumin stimulates mutant CFTR chloride channel since 2004 is summarizes in this review, and the process from discovery to refutation, from resistance to recognition of this theory are also discussed. Scientists prove that curcumin is a natural molecular activator of CFTR chloride channel, and plays an important role in the treatment of cystic fibrosis and the drug development, according the investigation of the experiment methods, mechanisms and pharmacokinetics. This review reveals the potential problems such as safe dose, and aims to provide references for cystic fibrosis drug research and development.

Abstract:The extension of edible materials has accelerated the development of 3D printing technology. However, as compared with engineering materials, the 3D printing technology for edible materials still faces many challenges. This review introduced the current mature 3D printing technology and its application field, and expounded the structure and composition of food 3D printer, as well as explained the research progress of edible material 3D printing at home and abroad. Moreover, the existing problems in the application of 3D printing in edible materials were summarized and analyzed, helping to look forward to a wider range of applications in the future, and this would have a profound impact on the development of 3D printing technology.

Abstract:The effects of different thermal processing processes on the structure and antioxidant activity of phenolic compounds was reviewed, and the main problems found were discussed in the present study. We looked forward to the next key ideas, and intended to provide a basis for the development and utilization of nutritious food.

Abstract:Artichoke has important nutritional and medicinal value and great development potential in the application of health food. In this review, the recent research results on extraction methods, analytical methods of artichoke, its chemical components and biological activities of polyphenols were summarized. It is hoped that national and international research results, can be popularized and utilized. The recognition of artichoke medicinal value in modern medicine and the promotion of artichoke products will bring great benefits to people's health and longevity.

Abstract:The main components of anthocyanins in different fruits and vegetables were discussed. And the role of anthocyanins of prevention and treatment of type 2 diabetes were explored. The mechanism of anthocyanins in preventing and treating type 2 diabetes by reducing oxidative stress, improving insulin resistance, promoting insulin secretion and protecting β cells was discussed, and provided a theoretical basis for the comprehensive utilization of polyphenolic compounds in fruits and vegetables.

Abstract:In this paper, on account of the current situation that some rice have high cadmium content or even exceeds the national standard, the severity and regional distribution currently at home and abroad are analyzed. The necessity of controlling cadmium pollution of rice was revealed, and the methods of biotechnology and farming at home and abroad were systematically integrated,such as screening low cadmium enriched rice varieties using biological technology, hybrid technology and genetic engineering technology that includes transgene technology, gene knockout and gene silencing to improve rice traits. The microbial adsorption method and fermentation technology to reduce the cadmium content in rice, and employing farming technology that adding different fertilizer to reduce soil cadmium content were also disscussed. All theses methods provide effective ways to control rice cadmium pollution.

Abstract:From the physical and biological perspective, the methods, principles and characteristics of technologies of improving the quality of brown rice were introduced in the article. Present status and advance of studies on technologies of edible quality improvement for brown rice were overviewed. Synergy technology is also proposed to apply to the improvement of edible quality of brown rice. Combining other technologies and germination technology would become the development tendency. At the same time, the existing problems in the quality improvement of brown rice are also pointed out.

Abstract:Summarizes the extraction of functional composition, pharmacological activities, processing and comprehensive utilization of passion fruit. Simultaneously, corresponding problems in research process of passion fruit have also been expounded. Theoretical references for subsequent research and product development would be provided.

Abstract:In order to reduce the oil content of fried carrot chips and improve the sensory and nutritional quality of the products, various additives including sodium chloride, monoglyceride, sucrose ester, lecithin, modified starch, gelatin, pectin, dextran, xanthan gum, and carrageenan, etc. were added before frying, and then the texture, oil content, chroma, β-carotene and other aspects of the fried samples were detected and analyzed. The results showed that, by adding additives, the oil content of the sample could be significantly reduced and the loss of β-carotene was minimized, although various additives had their own advantages in improving the quality of the sample. However, according to the comparison of various data, including oil content, texture characteristics, β-carotene retention, color and sensory indexes, the hardness, brittleness, and the β-carotene retention of the sample added with sucrose ester were 55.62, 20.32, and 2.73 mg/100 g respectively, and the oil content (3.18 g/100 g) was the lowest. It turned out that sucrose ester had the best effect on improving the overall quality.

Abstract:To decrease the waste of energy and resource during the traditional debitterizing processing of apricot seeds, a rapid and novel method was proposed based on the principle of ultrasound-induced in this paper. Firstly, the parameters affecting the dissolution rate of amygdalin such as ultrasonic temperature, time, frequency, power and ratio of material to liquid, were tested by the method of single-factor experiment. Secondly, three parameters affecting the amygdalin dissolution rate were optimized by the response surface methodology, such as ultrasonic temperature, power and frequency, resepectively. The results showed that the optimum conditions were ultrasonic temperature 55 ℃, ultrasonic power 300 W, and frequency 59 kHz. Under the above optimal parameters, when the ultrasonic time was 60 min and ratio of material to liquid was 1∶12 (g/mL), the practical dissolution rate of amygdalin was 63.17%, and the relative error between the predicted values of the secondary models was only 0.52%, indicating that this model can simulate the actual dissolution of amygdalin.

Abstract:Bulgarian Lactobacillus, Streptococcus thermophilus and Lactobacillus plantarum were inoculated into tartary buckwheat seedling beverage for fermentation, and the changes of sensory score, number of live Lactobacillus, total sugar, reducing sugar, total acid, total protein, total flavone, rutin, quercetin and kaempferol 3-rutinoside were compared for the better lactic acid bacteria fermentation strains. The results showed that Lactobacillus could grow well in tartary buckwheat seedling beverage, and the fermentation activity of L. plantarum was higher than that of the other two lactobacilli, and the mixed fermentation of L. plantarum and L. bulgaricum had synergistic effect, and the product sensory score was the highest. The contents of total sugar and reducing sugar in beverage decreased due to the fermentation of different Lactobacillus. After the fermentation for 48 h, the total sugar content decreased by 24.8% at most and reducing sugar content by 34.2% at most. L. plantarum produced the largest amount of acid at fermentation for 48h, while S. thermophilus produced the weakest acid. Protein in beverage was used by Lactobacillus as nitrogen source, and the total protein content decreased by up to 58.6% after fermentation for 48 h. Lactic acid fermentation had little effect on rutin, but it caused a small amount of decomposition of quercetin and kaempferol 3-rutinoside.

Abstract:In order to study the effect of different wall temperature on the physicochemical properties of tobacco shred under drum drying conditions, variance analysis and multiple comparisons were conducted to explore the filling value, elasticity, proportion of long strands, the content of petroleum ether, aroma substances, total alkaloid and sugar and of tobacco shred under different drying conditions (drum wall temperatures were 100, 120, 140, and 150 ℃, respectively). In addition, principal component analysis was performed to identify the changes of physicochemical indexes. Finally, the consequences above were verified by sensory evaluation. The results showed that the difference of physicochemical indexes of tobacco shred under different drying conditions reached 0.05 significant level; the comprehensive score of physicochemical indexes presented a decreasing trend through principal component analysis. The results of sensory evaluation were consistent with those of variance and principal component analyses.

Abstract:Taking β-cyclodextrin as the wall material, embedding rate as the detection index, and single factor test results as the basis for orthogonal test, determined the optimal inclusion process of Cinnamomum jensenianum leaves volatile oil. Meanwhile, the inclusion compound was evaluated using thin-layer chromatography (TLC), ultraviolet spectroscopy (UV), differential scanning calorimetry (DSC) and micrography. The experiment results indicated that, the optimal preparation process conditions for the inclusion compound of Cinnamomum jensenianum volatile oil were as followed: ultrasonication time of 8 min, mass ratio of core material to wall material of 1︰8, ultrasonic wave power of 150 W, mass ratio of β-cyclodextrin to water of 1︰9, and ultrasonic temperature of 40 ℃. After characterization analysis through TLC, UV, DSC and micrography, the results suggested that the volatile oil had formed the inclusion compound with β-cyclodextrin. Under such conditions, the inclusion compound was stable in property, with Uniform particle size, and favorable powder morphology.