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2003-2020 全部
为您找到包含“Food science”的内容共1370

NING Jia,TIAN Fengwei,ZHAO Jianxin,ZHANG Hao,CHEN Wei,ZHANG Qiuxiang,WANG Gang,CHEN Haiqin,LIU Xiaoming

P.acidilactici P9, isolated from local pickle vegetable, produced antagonistic substance which inhibited L.monocytogenes, Shigella spp. but not Escherichia coli or L.plantarum. The produced substance was heat stable (121℃ for 20min) and pH stable (2.0 to 10.0) but sensitive to proteolytic enzymes. Production of bacteriocin started at exponential phase and reached its maximum at stationary phase indicating it was growth related. The mode of action was bactericidal analysed by L.monocytogenes. Besides, It had ability to protect HT-29 from invading by L.monocytogenes and the inhibition invasion rate can reach to 35.89%.

2012-04-13

School of food science and technology, Jiangnan university, JiangSu WuXi 214122,School of food

#Food Science and Technology#

0评论(0 分享(0)

ZHU Jianwei,HUA Yufei,KONG Xiangzhen,LI Xingfei,ZHANG Caimeng,CHENG Yeming

A 10mm hydrocyclone as a separation method replaced the static settling method to separate the slurry mainly containing 8% water-insoluble substance (starch was the main ingredient) and 3% water-soluble substance (protein was the main ingredient) obtained soaking and grinding dried peas at pH 9. The single-stage hydrocyclone device was capable of enrich protein and starch in different outlet. The overflow separation efficiency of soluble substance can reach 78.31-73.92% and the underflow separation efficiency of insoluble substance can reach 58.71-68.72% at the spilt ratio 0.25-0.32 and above 0.4MPa inletflow pressure. The separation efficiency is improved by increasing the series of cyclone. The overflow and underflow separated again and reflux setting Improved product recovery. Using the three-stage hydrocyclone device, the purity of the final overflow protein product was up to 85% obtained by acid precipitation at pH 4.5 and centrifugation at 7000×g 10min. The protein recovery rate can reach 93%. The starch purity could reach more than 95%.

2019-03-08

School of Food Science and Technology, Jiangnan University,Wuxi, 214122;School of Food Science and

#Food Science and Technology#

0评论(0 分享(0)

DU Chao,SHI Qiuyu,WU Jialing,CUI Yan,LI Yingchao,WEI Liangxin,QIAN He

In the present study, an isolation and purification method of torularhodin from the fermentation products of Sporidiobolus pararoseus by column chromatography was developed. The purity of the pigment was determined to be above 96% by High Performance Liquid Chromatography (HPLC). The spectroscopic data of torularhodin were obtained by HPLC-Diode Array Detector (DAD), Liquid Chromatography (LC) - Electronic Spray Ion (ESI) - Mass Spectrometry (MS), Fourier - Transform Infrared spectroscopy (FTIR), and Raman spectroscopy. This study was also designed to elucidate the inhibition of torularhodin on the growth of prostate cancer LNCaP cells. Torularhodin significantly suppressed the proliferation of LNCaP cells in a dose-dependent manner. After the treatment with 30 μmol β-carotene, lycopene and torularhodin for 24 h, the growth was decreased by 20.5 ± 3.1%, 27.5 ±3.7%, and 60.2 ±1.8% as showed in WST-1 assay. Therefore, torularhodin deserves further study as a potential method to prevent certain kinds of cancer.

2015-10-27

This article is supported by National Key Technology R&D Program in the 12th Five year Plan of China (No.2014BAD04B03

School of Food Science and Technology, Jiangnan University, 214122,School of Food Science and

#Food Science and Technology#

0评论(0 分享(0)

Lee Seong Wei,Najiah Musa,Wendy Wee,Chuah Tse Seng,Noor Azhar Shazili,Faizah Shaharom

This paper described plant extracts as natural antibacterial agent. Most of the commercial antibiotics have no longer effective to control the bacterial pathogens due to the incidence of antibiotic resistance. A total of 13 studies have been reviewed and compared in terms of their plant extraction method and solvent used. Methanol was found to be the best solvent to extract antibacterial properties from most plants whereas plant extracts that did not expose to high temperature were found more effective for antibacterial purpose.

2008-05-23

National Science Fellowship Malaysia(02-01-12-SF0055

Department of Fishery and Aquaculture, Faculty Agrotechnology and Food Science, Universiti Malaysia

#Biology#

0评论(0 分享(0)

Bian Rongxia ,Xiaoming Liu,Daming Fan,Jianxin Zhao,Hao Zhang,Wei chen

The use of microwave in food-grade proteases remains limited. This study explored the mechanism through which microwave treatment affects protease activity. Different proteases had various degrees of resistance to microwave, and listing from the strongest to the weakest, the proteases studied were papain, alcalase, bromelain, pepsin, trypsin, flavourzyme, and neutrase. During the microwave treatments, protease activity of papain did not change dramatically through the treatments up to 900 W. On the other hand, the activity of alcalase dropped 75 % at a microwave power of 100 W. In general, with increasing microwave power and length of treatment, protease activity and the α-helix content of the enzymes decreased, and the change in the fluorescence spectra became more obvious. The results indicated that microwave has different influence on the proteases, and microwave has the potential for application in the enzymatic hydrolysis of food.

2012-12-27

School of Food Science and Technology, Jiangnan University, JiangSu WuXi 214122,School of Food

#Food Science and Technology#

0评论(0 分享(0)

Qiuyan Mo,Huanyuan Zhang,Xin Tang,Lina Zhao,Yuanda Song

Oxygen deficiency is a critical limiting factor for nosiheptide production in Streptomyces actuosus during fermentation. To alleviate oxygen limitation and enhance the yield of nosiheptide, hemoprotein from Sinorhizobium meliloti (SmHb) was overexpressed in S. actuosus with overexpression of hemoglobin from Vitreoscilla (VHb) as a positive control. The successful expression of SmHb and VHb in S. actuosus was confirmed by SDS-PAGE and CO-difference spectra analysis. The results showed that S. actuosus recombinant strain with SmHb expression improved nosiheptide production by 138% compared with the wild strain (WT) under the low aeration condition, which was similar to S. actuosus mutant strain with VHb expression. Furthermore, two copies of SmHb gene were integrated in S. actuosus, which further increased the nosiheptide production by approximately 1.9-fold higher than original strain, and final concentration of nosiheptide was up to 2352 μg/mL. These results suggested that engineering of SmHb could be used as an efficient method for constructing a high nosiheptide-accumulating strain.

2016-04-06

State Key Laboratory of Food Science and Health, School of Food Science and Technology, Jiangnan

#Biology#

0评论(0 分享(0)

Mohammad Shafie B. Shafie,Sayed M. Zain Hasan,Ramisah M. Shah

Artemisia capillaris is a herbaceous aromatic and therapeutic plant. The genetic variability among individuals of Artemisia capillaris from state of Terengganu, Malaysia was examined by using the random amplified polymorphic DNA (RAPD) technique to assess the polymorphism at the species level. The samples from differences regional in Terengganu State. The genomic DNA was extracted from the samples leaves using Sarkosyl method. The results produced by the machine showed clear RAPD banding pattern. Fifthty-seven oligonucleotide primers were screened and five primers were selected (OPA 04, OPA 09, OPA 16, OPA 17 and OPA 18) to amplify DNA from five samples of Artemisia capillaris from State of Terengganu, Malaysia. A total of 135 RAPD fragments (RAPDs) with all polymorphic fragments (100%) with size ranging from 250 – 3000 bp were scored from the population. Genetic distance for samples ranges from 0.0000 to 0.320000. For similarity index samples ranges from 0.0000 to 0.7547.

2008-11-07

the Department of Higher Education of Malaysia(59048

Faculty of Agrotechnology and Food Science, Universiti Malaysia Terengganu,Faculty of

#Biology#

0评论(0 分享(0)

TU Zongcai,YIN Yuebin,WANG Hui,CHEN Lili,ZHANG Peng,KOU Yu,ZHANG Lan

Maize amylose-water suspension (6%,w/v) was subjected to single-pass dynamic high-pressure microfluidization treatment (DHPM) at 80, 120, 160, and 200 MPa, and changes in the morphology, structure and some physicochemical properties were investigated with native maize amylose as a control sample. Laser scattering measurements of particle size demonstrated microfluidization treatment at 80Mpa showed a slight decrease in mean diameter, while a significant increase in granule size was observed at 120 MPa. SEM analysis showed that the surface appearances of maize amylose were altered and the starch granules were partly gelatinized after DHPM treatment. The physicochemical properties of microfluidized maize amylose showed light transmittance and swelling power increased, while solubility decreased, and no significant change in the freeze-thaw stability. The texture profile analysis of the starch gel that had been treated with high pressure presented higher hardness and adhesiveness and lower cohesiveness and springiness. DSC analysis showed a decrease in gelatinization temperatures (To, Tc) and gelatinization enthalpy (ΔH) upon high pressure treatment. The DHPM treatment did not change the X-ray diffraction patterns but decreased the crystallinity with increased pressure. The disruption of crystalline order within the granule was also observed by FTIR measurement.

2012-06-04

Doctoral Program of Higher Education of China (No.20093601110003

State Key Laboratory of Food Science and Technology,Nanchang University, NanChang 330047,College of

#Food Science and Technology#

0评论(0 分享(0)

Lee Seong Wei,Najiah Musa,Wendy Wee ,Nadirah Musa,Chuah Tse Seng ,Faizah Shaharom

This paper described the potential of Allium sativum and Citrus microcarpa extracts as alternative antimicrobial agent to the commercial antibiotic for local edible frog culture industry use. It was interesting to note that both extracts showed active against all the tested isolates of Edwardsiella spp. with MIC values were ranged from 15.6 to 62.5 mg/ml and 7.81 to 31.3 ml/ml for A. sativum and C. microcarpa extracts, respectively.

2008-05-08

Ministry of Science(02-01-12-SF0055

Technology and Innovation (MOSTI)(0

Malaysia. (0

Food science, Universiti Malaysia Terengganu, Kuala Terengganu, Terengganu, Malaysia,Department of

#Animal Husbandry, Veterinary Medicine#

0评论(0 分享(0)

Li Ying,Liu Runcong,Song Xianliang,Li Guoqing

Nano-particles have small size, surface and interface, quantum size, macro-tunnel effect and other special characteristics.To obtain wheat gluten membranes with a good strength, nano-silver was added in the preparation of the membrane to toughen the structure of nano-composite membrane. Performance of the composite membrane was studied by adding a series of different amount of nano-silver. The results indicated that the intermingling of nano-silver had an influence on the performance of the composite membrane in varying degrees. The tensile strength and tensile stretch of the composite membrane had an upward trend with an increasing dosage of nano-silver. However, the moisture permeability, oxygen permeability and break-resistant value of the composite membrane decreased first and increased later. When the density of nano-silver was 0.8×10-6, performance of the composite membrane was the best. In addition, the result of infrared spectroscopy showed that there were some interactions between nano-silver particles and wheat protein molecules.

2010-08-31

College of Food Science, South China Agricultural University, Department of Agrobioscience, Paul

#Food Science and Technology#

0评论(0 分享(0)