COFCO 有限公司; traditional Chinese: 中國糧油食品有限公司), full name China National Cereals, Oils and Foodstuffs Corporation, is one of China's state-owned food processing holding companies. COFCO Group is China's largest food processing, manufacturer and trader.Founded in 1952, it is one of the largest SOEs of the 49 directly administrated by China's State Council. Between 1952 and 1987, it was the sole agricultural products importer and exporter operating under direct control of the central government. In 2007, COFCO had just over 60,000 employees in multiple locations in China as well as overseas operations in countries such as the US, UK, Japan, Australia, and Canada.Besides the foodstuff business, COFCO has developed itself into a diversified conglomerate, involving planting, cultivation, food-processing, finance, warehouse, transportation, port facilities, hotels and real estate. It is one of the top 500 enterprises chosen by US's Fortune Magazine.COFCO has four companies listed in Hong Kong, namely, China Foods , China Agri-Industries Holdings , Mengniu Dairy , and COFCO Packaging Holdings and three companies listed in mainland China, namely, COFCO Tunhe , COFCO Real Estate , and BBCA . COFCO boasts a wide range of branded products and service portfolios, such as Fortune edible oil, Great Wall wine, Mengniu dairy, Lohas fruit and vegetable juice, Le Conte chocolate, Tunhe tomato products, Joycome meat products, Joy City shopping mall, Yalong Bay resorts, Gloria hotels, Snow-Lotus cashmere, Zhongcha tea products, COFCO-Aviva Life Insurance, COFCO Trust, etc. Wikipedia.
Bi C.-H.,China Agricultural University |
Li D.,China Agricultural University |
Wang L.-J.,China Agricultural University |
Wang Y.,COFCO |
Adhikari B.,University of Ballarat
Carbohydrate Polymers | Year: 2013
The effect of flaxseed gum (FG) on the rheological and nonlinear stress response behaviors of mixed soy protein isolate (SPI)-flaxseed gum (FG) dispersions were studied. Results showed that the viscosity of the SPI-FG mixed dispersions increased significantly with increase in the FG concentration. Both the shear stress and the apparent viscosity values as a function of shear rate were fitted well using Power law model as expected. The frequency dependence of G′, G′′ and tan δ of soy protein isolate decreased as the FG concentration increased. The large amplitude oscillatory shear (LAOS) test and Fourier transform (FT) rheology analysis showed that the addition of flaxseed gum strongly affected the structure of the SPI-FG mixed dispersion system as shown by deformation of the nonlinear stress response curve and significantly altered magnitude of higher harmonic curve. The addition of FG increased the instantaneous strain softening effect of the SPI-FG mixed dispersion system. © 2012 Elsevier Ltd. Source
Liu Z.,Jiangnan University |
Liu Z.,COFCO |
Xiong Y.L.,University of Kentucky
Food Chemistry | Year: 2013
This study aimed to establish the influence of protein oxidation on the ability of magnesium pyrophosphate (PP) to dissociate actomyosin. Actomyosin isolated from pork muscle then suspended in 0.1 M NaCl at pH 6.2 was oxidatively stressed with 10 μM FeCl3/0.1 mM ascorbate/1 mM H 2O2 for 6 or 12 h at 4 °C. Protein oxidation was evidenced by the loss of myosin and actin, the concomitant formation of disulphide-cross-linked polymers, and elevated myosin ATPase activity. The intrinsic viscosity of oxidized actomyosin had a weaker response to PP-Mg 2+ than that of non-oxidized actomyosin, indicating the suppression of actomyosin dissociation. Moreover, oxidized actomyosin solutions were devoid of small particles (<10 nm) and the stressed actomyosin exhibited weaker binding of PP-Mg2+ than non-oxidized, which further suggested a reduced myosin-PP interaction and subsequent dissociation of the actomyosin complexes. © 2013 Elsevier Ltd. Source
Rogers S.,Monash University |
Wu W.D.,Monash University |
Lin S.X.Q.,COFCO |
Chen X.D.,Monash University |
Chen X.D.,Xiamen University
Biochemical Engineering Journal | Year: 2012
The drying of monodisperse droplets can produce uniform powders where every particle has experienced similar, predictable air conditions. For the first time, a single-stream dryer was used with monodisperse milk droplets having solids contents as high as those used in industrial spray dryers (over 40. wt% total solids). With size measurement of droplets and powders, the particle shrinkage was precisely determined. Changes in shrinkage and morphology were observed when varying feed solids contents and drying temperatures. The majority of particles had an inwardly buckled morphology and hollow, inflated particles were produced at higher temperatures due to boiling. Drying was modelled with a numerical simulation using the Reaction Engineering Approach (REA), which is a semi-empirical model of moisture removal rate. This model accurately predicted the moisture contents of the powders collected. Several sub-models were used for particle shrinkage. The most accurate shrinkage assumption was found to be isotropic shrinkage from the removal of water (known as perfect shrinkage). This may suggest that the surface crust (initially spherical) is viscoelastic and deforms in response to drying stresses. © 2011 Elsevier B.V.. Source
Novozymes AS, Sinopec and Cofco | Date: 2011-12-09
The present invention provides a method for producing a fermentation product from lignocellulose-containing material, a method for converting lignocellulose-containing material into a hydrolyzate comprising mono- and oligo-saccharides, and a method for treating lignocellulose-containing material, all of which comprise the step of mixing an acid pre-treated lignocellulose-containing material and an alkaline pre-treated lignocellulose-containing material. The present invention further provides a fermentation product made according to the method for producing a fermentation product.
Cofco and Novozymes AS | Date: 2010-12-21
The present invention relates to a method for producing a hydrolysate of from lignocellulose-containing material, comprising pre-treatment with low temperature, hydrolysis and fermentation, wherein hydrolysis is performed by contacting the lignocellulose-containing material with an enzyme composition comprising at least 10% xylanase enzyme protein w/w%.