• 主题
高级搜索  >
历史搜索 清空历史
您现在的位置：首页> 中文期刊>其他>中国食品科学：英文版

中国食品科学：英文版

中国食品科学：英文版

刊物主要立足食品科学领域，旨在为广大科技人员提供国际学术交流平台，传播新思想、新技术，以推进当前食品科学的发展。该杂志已被国际著名数据库CABI（国际农业生物科学中心）、美国剑桥文摘CSA、美国化学文摘CA、美国EBSCO数据库收录，并已与美国农业文献数据库AGRICOLA数据库、EI等国际著名数据库取得了联系。
  • 发文量：66
  • 被引量：18
  • H指数：0
  • 开始收录时间：2012,1(1)
  • CNKI综合因子：0.0
  • 维普期刊影响因子： -
  • 万方期刊影响因子：0.0
  • 创刊时间：2012
  • 国内刊号/CN：
    国际刊号/ISSN：2164-4985
  • 发行周期：季刊
    邮发代号：
  • 主管单位：美国国会图书馆
    主办单位：吴楚(美中)科技文化传媒公司
中国食品科学：英文版-联系信息
  • 主编：金琼琼
  • 电话：0551-65145651 65145927
  • 邮箱：anhuiwuchu@163.com
  • 地址：安徽省合肥市农科南路40号
  • 邮编：230031
中国食品科学：英文版-获奖情况
  • 暂无获奖信息
  • 收录汇总
  • 刊内文献检索
  • 投稿信息

刊期浏览

中国食品科学：英文版 >2012年第4期

学科

年度

全选（0）
排序：
共4384条结果
  • 摘要：[Objective]The aim was to study the antioxidative index of the compound beverage of winter jujube and peanut meal,discuss the impact of the storage conditions on its antioxidative activity and provide theoretical basis for the utilization of winter jujube and peanut meal resources.[Method]A kind of compound beverage was prepared with winter jujube and peanut meal,and its antioxidative activity was detected and its best storage conditions were determined.[Result]The capacity of the compound beverage stored for 20 d to scavenge·OH,DPPH·and nitroso was the highest at freeze conditions,then followed by the refrigeration conditions,room temperature storage and sunlight.The total reducing capacity of the products was the highest under freezing conditions while the lowest under sunlight when some active components were destroyed.[Conclusion]It is the best to store the compound beverage of winter jujube and peanut meal at freeze conditions and better at the refrigeration conditions.The storage of compound beverage should avoid direct sunlight.
  • 摘要：Each component of rice bran fermentation(RBF)of Bacillus natto was extracted and its antioxidant activity was tested.By dint of thin layer chromatography,the antioxidant components were separated.The sample isolated from TLC for ethyl acetate phase and ether phase was analyzed by GC-MS.Results indicated that the antioxidant activity of large components in rice bran fermentation was low.The constituents of extracted phase had antioxidant activity apart from the petroleum ether phase.The constituents of ethyl acetate phase and Ether phase had best antioxidant activity,163 and 168 kU/g,respectively.The main composition of ethyl acetate phase was allyl group methyl-thioether and the main composition of ether phase included 3,5-dimethyl phenol,2,4-dipl-tert-Butyl and Fluazifop.
  • 摘要：[Objective]To explore the best T.sinensis processing technology.[Method]The T.sinensis was treated by hot wind drying,freeze drying and blanching,and the contents of ascorbic acid,total phenolics and nitrite were determined respectively before and after the treatment to be a standard to evaluate the influence of different processing methods on the quality of T.sinensis.[Result]Both drying and blanching produced certain impact on the contents of all three components,among which the content of ascorbic acid was slightly influenced by vacuum freeze drying and short-time blanching,but greatly affected by long-time blanching and hot wind drying;the loss rate of polyphenols was above 60% when the hot wind drying,freeze drying and blanching lasted for more than 5 min,while it experienced little change under short-time blanching;hot wind drying and blanching may greatly reduce the content of nitrite,however,the vacuum freeze drying even improved the content,which would produce adverse impact on food safety.[Conclusion]Short-time blanching is the best method to process T.sinensis,it can effectively reduce its content of nitrite and retain the nutrients.
  • 摘要：Based on the measurement of walnut properties,a computational analysis was conducted on the compressive stiffness of the critical value of shell-cracking.As indicated by the results,to crack the walnuts shell from its longitudinal or edge directions could save lots of efforts.The study provided theoretical basis for the design and improvement of walnut shell-cracking machine as well as theoretical references for the design,making and use of some special cracking-aiding tools such as nutcracker.
  • 摘要：[Objective]The aim was to establish a method for the determination of Rhodamine B in food by HPLC-UV.[Method]Rhodamine B was extracted with acetone/hexane from food samples.After concentrated and purified by alumina cartridge,the Rhodamine B content in the food was determined by using high performance liquid chromatography with ultraviolet visible detector.[Result]Within the concentration range of 0.005-2.000 mg/kg,the peak area of Rhodamine B presented good linear relation with the concentration,and the related coefficient was 0.999 98.With high average recovery rate,the detection limit of the method was 0.005 mg/kg[Conclusion]It is a fast and accurate method with high sensitivity to detect Rhodamine B in food.
  • 摘要：[Objective] The aim was to improve the saccharification of wheat bran cellulose. [Method] Taking the wheat bran as raw materials, and using orthogonal method, the effects of acid concentration, temperature, times and substrate concentration on the saccharification were investigated. [Result] The influence of temperature on the acid treatment of the saccharification of wheat bran cellulose was significant. Influences of acid concentration on the hydrolysis were distinct. Influences of time and substrate concentration were insignificant. The optimal pretreatment conditions were 1.5% of sulfuric acid concentration and 0.067 g/ml of substrate concentration at 100 ℃ in three hours. Under this condition, the sugar concentration was 38.137 mg/ml, and the hydrolysis rate reached 51.485%. [Conclusion] The study improved the saccharification of wheat bran cellulose, which provided theoretical basis for the application of wheat bran industrial process.
  • 摘要：[Objective] To accurately determine the components and content of fermentable sugars in wort. [Method] The components and content of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct were determined by HPLC. [Result] The contents of sugar components were shown as below: fructose was 3.8 g/L, glucose was 7.4 g/L, sucrose was 4.2 g/L, maltose was 53.8 g/L and maltotriose was 10.6 g/L.The content of the five fermentable sugars had good linear relation within their peak area in the determination range, the correlation coefficient was 0.977 6-0.990 7, the recoveries of samples were >96%, the standard deviation was 1.27%-3.26%. [Conclusion] The method is simple and rapid with high sensitivity and good reproducibility, it provides reliable and accurate analytic method for determining the components of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct.
  • 摘要：1.Requirement for Articles The journal mainly publishes original research papers,research notes,letters and reports about food nutrition and safety,food science and engineering,food biological sciences,processing of grains,fruits and vegetables,functional dairy,supervision,inspection and detection techniques of agricultural products quality,food technology services,tea and tobacco science and technology,
  • 摘要：[Objective] The aim was to study the COD removal effect of emulsifier wastewater and provide experimental basis for the design, adjustment and operation of project. [Method] Using UASB+SBR technology to process emulsifier wastewater, the problems in operation process were discussed. [Result] The experiment carried out for 71 d, under the situation of large changes of COD concentration (the highest: 10 924 mg/L, the lowest: 2 880 mg/L, mean value: 5 751 mg/L), COD removal efficiency of UASB was around 70% and the COD removal efficiency of SBR was above 70%, which met the emission standard. [Conclusion] The combined technology had good treatment effect on the emulsifier wastewater.
  • 摘要：[Objective] The aim was to provide certain theoretical basis for the protection of broccoli. [Method] Exogenous sodium nitroprusside was used to in the experiment. Under the condition of 20 ℃ and RH 95%, the optimal SNP concentration of broccoli was determined. [Result] The exogenous SNP could effectively maintain the quality of broccoli, inhabited the yellowing of broccoli and the increasing of cell membrane permeability, and maintain the soluble solids content, decreased the degradation rate of chlorophyll and delayed the loss of VC. [Conclusion] Exogenous sodium nitroprusside can effectively maintain the quality of broccoli to keep it fresh.
  • 摘要：[Objective] The aim was to obtain higher COD removal rate so as to guide the process of citric acid industrial wastewater. [Method] The effects of controllable factors, acidification time, hydraulic retention time, and influent COD concentration, in-anaerobic treatment process of citric acid wastewater on COD removal rate were studied and the COD removal rate was optimized by response surface method. [Result] There was no interaction between acidification time and the other two factors. It was showed that hydraulic retention time and influent COD concentration had significant effect on COD removal rate and there was interaction between the two factors. The optimum COD removing process conditions was as follows: acidification time 1.53 h, hydraulic retention time 3.52 h and influent COD concentration 2 698 mg/L. Under the optimized conditions, the COD removal rate was 93.31% and it was much closed to the experimental result, 93.29%. [Conclusion] Using response surface method to optimize the anaerobic treatment of citric acid wastewater can result in optimized achievement.
  • 摘要：[Objective] The aim was to study the fermentation of yam and lactic acid bacteria. [Method] Taking fresh yam as main materials, optimized wheat, skimmed milk and white sugar as auxiliary materials, the lactic acid bacteria developed into healthy drinks with unique flavor. The ratio of raw materials, the best conditions for hydrolysis of malt, lactic acid fermentation process conditions, such as product formulations were studied. [Result] The best conditions for the yam malt enzyme dosage was 21.0%,malt dosage 1.4%, reaction temperature 68 ℃, hydrolysis time 60 min; optimal fermentation process to increase milk production 2.4% , fermentation temperature 38 ℃, fermentation time 7.0h, inoculums size 5.0%. [Conclusion] The fresh yam tastes fresh, sour and sweet. The natural white ram is of high quality.
  • 摘要：[Objective] The aim was to study the fermentation technology of monascus pigment of monascus strains JF-02. [Method] Single factor experiment was carried out to study the influence of temperature, initial pH, culture time, different agricultural byproduct, and nitrogen source on monascus pigment in fermentation solution. Meanwhile, orthogonal experiment was conducted to get the optimal culture medium and cultivation condition. [Result] The optimal gene in the pigment of monascus pigment was 200 g/L of rice, 30 g/L of sweet potato powder, 10 g/L of glucose, 15 g/L of monosodium glutamate, 0.1% of zinc sulfate, and 0.1% of magnesium sulfate. The optimal culture condition was 30 ℃ and initial pH was 6.0. Fermentation time was 72 h, but when 24-L fermentation pot was used, culture time can last to 84 h. [Conclusion] The study provided theoretical basis for the development and application of monascus strains.
  • 摘要：[Objective] To better study the functional components of longan fruits. [Method] The content of γ-aminobutyric acid (GABA) in 23 longan species planted in Guangxi were analyzed by automatic amino acid analyzer. [Result] The content of γ-aminobutyric acid was different in different longan species, ranging from 780 to 2 400 mg/kg (FW)with an average of was 1 610 mg/kg (FW). Shixia longan (Wuxuan) had the highest content, and Dongbao No.9 was the second.The highest GABA content was 3.1 times that of the lowest in Dawuyuan, and 1.5 times that of the average. [Conclusion] The study provided guidance for the evaluation of GABA content in longan and the exploitation of longan resources.
  • 摘要：[Objective] To establish a Taqman real-time PCR for detection of Salmonella in pet food. [Method] A pair of primers and a probe were designed based on published nucleotide sequence of invA gene encoding the invasion protein of Salmonella enterica. [Result] The assay detects Salmonella specifically. The detection limit of the real-time PCR was 17 CFU/test (25 μL/test) for the positive strain. This method was effective to detect artificially contaminated pet food. [Conclusion] The results showed that Taqman PCR assay was rapid and accurate for detection of Salmonella from infected pet food.
  • 摘要：[Objective] To compare the extraction results of several different methods. [Method] The dietary fiber was extracted from sweet potato respectively by the sieve method, the enzymatic process and enzyme-alkali method. The extraction results of the three methods were optimized and compared. [Result] The extraction rate of dietary fiber by enzymatic method was the highest, which could reach 38% of total potato residue. The properties of dietary fiber extracted by the three methods were compared, the results indicated that the dietary fiber extracted by enzymatic method had good water-holding capacity, soil absorption and expansion. [Conclusion] The enzymatic method is the best for extracting dietary fiber from sweet potato.
  • 摘要：[Objective] Sausage making using fermentation agents including Staphylococcus xylosus(C18), Lactobacillus plantarum(L26), and Debaryomyces Hansenula(Y163). [Method] With adoption of preliminary experiments and single factor experiment, we measured production pH, and in combination with sensory analysis, we managed to evaluate the fermentation agents, addition method, and addition proportion formula. [Conclusion] At total inoculation of 1×107 cfu/g, and with processing method of simultaneous addition, the optimal addition proportion is L:C:Y =1:2:1.
  • 摘要：[Objective] The aim was to determine the optimal technology for ultrasonic-assisted extraction of black tea was determined. [Method] Taking Black Tea as materials, the Box-Behnken response surface design method of tea polyphenols ultrasonic-assisted extraction process optimization was applied. The regression optimization model of the ethanol volume fraction, ultrasonic time, and ultrasonic temperature, ethyl acetate extract stalling time and tea polyphenols was established. [Result] The influence of four factors on the black tea polyphenol solvents affecting size was as follows: ultrasonic time > ethanol volume fraction > stalling extraction time > ultrasound temperature. The best extraction process was ultrasonic time 80 min, volume fraction of 88.99% ethanol, extraction time 89.97 min, ultrasonic temperature of 80 ℃. At the optimized technical parameters, the black tea phenolic extraction yield can be as high as 73.50%. [Conclusion] The study provided theoretical basis for the development of tea leaves and black tea.
  • 摘要：Facing the world,the Journal aims to publish the high technology and new research and development findings indomestic and international food industry and display the scientific research achievements in domestic food industry,which not only faces the experts from food research institutes,teachers and students from universities and colleges,en-gineering technical personnel and management personnel in food industry,
  • 摘要：[Objective] The aim was to study the aromas composition of plum fruit. [Method] The aroma components of six kinds of plum fruits were analyzed by SPME, detected and identified by GC-MS.[Result] 85 kinds of aroma substances were separated and identified, including 40 kinds of common components.The experiments had good reproducibility by strictly controlling the desorption temperature, time and sample holding time.The obtained chromatographic peak retention time and the normalized area variation coefficient CV% values were between 0.03% -0.54% and 5.85% -18.08% by experimenting the five precision of AoLi13.The qualitative and quantitative were fully meet repeatability requirements for test samples. [Conclusion] The study provided scientific basis for the development and process of plum industry in China.
  • 摘要：As one of the top ten Chinese teas, Longjing Green Tea is famous for its green tea leaves, sweet taste, pleasant aroma and beautiful shape. Besides of using as drinks, Longjing tea leaves can be applied as spice in Chinese cuisine for its particular taste and function. Under the background of pursuing healthy cuisine, the development of organic Longjing tea and advocate of Chinese tea culture have great economic and culture significance.
  • 摘要：[Objective] The aim was to study the microcapsulation of onion oil with double place separation-coacevation and spray drying. [Method] The effect of processing parameters which included the different wall material combination,the ratio between the wall material,the core material content and the feed concentration on the efficiency and yield of microencapsulated was evaluated by single factor experiments. [Result] Through orthogonal optimization experiments, the optimum condition was as follows: the ratio of Arabic gum and maltodextrin ration was 1∶1, the core content was 25%, feed composition was 18%, and the microencapsulation efficiency and yield can reach 80.7% and 95.3% respectively. [Conclusion] The microcapsulaiton of onion oil with complex coacervation spray drying method can increase membrane thickness, improve core stability and prolong shelf life of products.
  • 摘要：[Objective] The study aimed to determine the formula and production process of apple clear juice beverage. [Method] Concentrated apple juice was used as the raw material in this experiment, apple clear juice beverage was produced through dilution, blending, color protection, sterilization and other key processes. By using orthogonal test, the best formula of the apple clear juice beverage was determined, and then the color protection effects of three color protection agents Cys, NaHSO3 and VC on the apple clear juice beverage were compared. [Result] The best formula of the apple clear juice beverage was composed of 0.15% citric acid, 0.20% sodium citrate, 0.06% tannic acid, 6% white sugar and 16% concentrated apple juice. Besides, there was a big difference among the three kinds of color protection agents (Cys, NaHSO3 and VC) in the color protection effects on the apple clear juice beverage. Considering the quality safety of the product, 0.60% VC was chosen as the best color protection agent. [Conclusion] The research could provide theoretical references for using concentrated apple juice to produce apple clear juice beverage.
  • 摘要：【Materials】Red ginseng ( 8 g) ,tuckahoe ( 8 g) ,Atractylodes macrocephaia ( 3 g) ,beef tendon ( 150 g) ,right amounts ofginger slices.【Materials】Main ingredient: young pigeon ( 250 g) ; accessory ingredient: rhizoma gastrodiae ( 15 g) ; seasonings: salt ( 5g) ,cooking wine ( 15 g) ,monosodium glutamate ( 2 g) ,pepper ( 2 g) .
  • 摘要：[Objective] The study aimed to discuss the preparation process of Epigallocatechin-3-gallate (EGCG) effervescent tablets. [Method] Various raw materials were dried for different time at 50 ℃, and then the sticking degree of EGCG effervescent tablets was reviewed. Hereafter, the formula of EGCG effervescent tablets was optimized by orthogonal test. [Result] Effervescent tablets without sticking were smooth after being dried for 150 min. The optimal formula of EGCG effervescent tablets was composed of 4% EGCG, 45% citric acid and sodium carbonate (Citric acid∶Sodium carbonate = 1.6∶1), 20% lactose, 4% L-leucine, 4% sodium cyclamate and 23% orange powder. [Conclusion] The prepared EGCG effervescent tablets without sticking has a good effervescence effect and taste.
  • 摘要：ChineseFoodScie力ce（中文译名《中国食品科学》，国际刊号IssN2164—4985）是《安徽农业科学》杂志社联合美国战略合作伙伴WuChu（USA—china）scienceandCu1tUreMediaCorporation在美国国会图书馆申办的一本英文期刊，已于2012年3月创刊，暂定为季刊，国际开本彩色印刷。
  • 摘要：[Objective] The aim was to use response surface methodology to determine optimum conditions for extraction of polysaccharides from Tegillarca granosa. [Method] Response surface methodology with three-factors and three-levels was carried out for optimizing the extraction process of polysaccharides from Tegillarca granosa. A central composite design including independent variables, such as extraction temperature (A), extraction time (B), and ethanol concentration (C) was obtained through Box-Benhnken central combination design. Selected response which evaluates the extraction process was polysaccharide yield. [Result] The independent variable with the largest effect on response was ethanol concentration (C). The optimum extraction conditions were found to be extraction temperature 69.6 ℃, extraction time 6.2 h, and ethanol concentration of 78% (V/V), respectively. Under these conditions, the extraction efficiency of polysaccharide can increase to 1.635%. [Conclusion] Study on the extraction of polysaccharides from Tegillarca granosa could provide certain theoretical direction for extracting polysaccharides from Tegillarca granosa on a large scale.

    中国食品科学：英文版的期刊信息

    • 曾用名：
    • 创刊时间：2012
    • 地区：CN
    • 语言：中文
    • 热门主题：INSTRUCTIONS AUTHORS 单因素实验 食品科学 POLYSACCHARIDES OPTIMIZATION 最佳提取工艺 提取率 乙醇浓度 GC-MS分析
    • 学科分类：

    中国食品科学：英文版的获奖情况

    中国食品科学：英文版的收录情况

    • • 农业与生物科学研究中心文摘

    中国食品科学：英文版的投稿信息

    • 投稿方式：
    • 投稿须知：点击查看
    • 期刊官方网站：点击前往
    • 版面费：
    • 审稿费：元
    • 通讯地址：安徽省合肥市农科南路40号
    • 邮编：230031
    • 联系电话：0551-65145651 65145927
    • 邮箱：anhuiwuchu@163.com
    • 期刊栏目："食品科学与工程"、"食品生物科学"、"果蔬加工"、"功能乳品"、"营养食品与安全"、"农产品质量监督检验测试技术"、"食品技术服务"、"烟草与茶叶科技"等；
    免费订阅本刊

    客服邮箱：kefu@zhangqiaokeyan.com

    京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有 出版物经营许可证

    • 客服微信

    • 服务号