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Jiang N.,Jiangsu Academy of Agricultural Sciences | Liu C.,Engineering Research Center for Agricultural Products Processing | Li D.,Institute of Food Science Zhejiang Academy of Agriculture Science | Zhou Y.,Institute of Food Science Zhejiang Academy of Agriculture Science
Innovative Food Science and Emerging Technologies | Year: 2015

The aim of this study was to assess the effects of hot water blanching (HWB) and microwave blanching (MWB) on the dielectric properties and microstructure of Agaricus bisporus slices before and after microwave-vacuum drying (MVD). A. bisporus samples subjected to MWB had the lowest dielectric constant (ε') and the highest dielectric loss factor (ε''), whereas the samples subjected to HWB had a relatively lower ε'' at 25. °C and 2450. MHz. MVD was applied effectively to the initial stages of drying A. bisporus slices when the moisture content was higher than 2.27 in dry basis (d.b.). The MVD duration of MWB samples was approximately 17.5. min, which was reduced by 22% compared with that of HWB samples. The micro-structure of the MVD-treated MWB sample was more uniform than that of the HWB sample. These results suggest that MWB improves the MVD process when applied to A. bisporus before drying. © 2015.


Li D.-J.,Jiangsu Academy of Agricultural Sciences | Li D.-J.,Northeast Forestry University | Song J.-F.,Jiangsu Academy of Agricultural Sciences | Song J.-F.,Engineering Research Center for Agricultural Products Processing | And 2 more authors.
Food Science and Technology Research | Year: 2014

The powder of freeze-dried sweet corn was stored under different conditions at 4, 20 and 37°C for 12 weeks, and the stability of lutein and its isomers during storage were studied. It was found that total lutein content declined depending on storage conditions and the kind of lutein isomer. The highest residual of all-trans-lutein was found stored at 4°C with vacuum and dark. Under the storage of air and light at 37°C, major isomers 9-cis-lutein, 9'-cis-lutein, 13'-cis-lutein and 13-cis-lutein showed significant increases by 35.0, 50.0, 38.4 and 37.1%, respectively, of its original content after 12 weeks of storage, which indicated isomerization might take place during storage. The kinetics of all-trans-lutein degradation under different conditions followed first order kinetics well, the apparent rate constant values were lowest under vacuum and dark and highest under air and light at each storage temperature, confirming potential detrimental effects of oxygen and light on lutein loss. Copyright © 2014, Japanese Society for Food Science and Technology.


Li D.-J.,Jiangsu Academy of Agricultural Sciences | Li D.-J.,Northeast Forestry University | Li D.-J.,Engineering Research Center for Agricultural Products Processing | Song J.-F.,Jiangsu Academy of Agricultural Sciences | And 3 more authors.
International Journal of Food Properties | Year: 2015

Stability of microencapsulated marigold lutein under three different storage conditions (dark and vacuum, light and vacuum, air and light) at 4, 20, and 37°C was investigated. Major lutein stereoisomers, including all-trans lutein, 13-cis lutein, 13′-cis lutein, 9-cis lutein, and 9′-cis lutein, were rapidly separated within 12 minutes by reverse-phase C30-HPLC-PDA using methanol, methylene chloride, and acetonitrile as eluent, which could provide more explicit information for identifying and distinguishing stereoisomers. The content of all-trans lutein decreased during storage time for all the treatments, and the degradation of all-trans lutein fitted the first order model as correlation coefficients (R2) were higher than 0.95, microencapsulated marigold lutein with vacuum packed were preserved best in dark and 4°C storage. Copyright © Taylor & Francis Group, LLC.


Niu L.-Y.,Jiangsu Academy of Agricultural Sciences | Niu L.-Y.,Engineering Research Center for Agricultural Products Processing | Yu M.,Jiangsu Academy of Agricultural Sciences | Yu M.,Nanjing Normal University | And 4 more authors.
Modern Food Science and Technology | Year: 2014

The monoterpene hydrocarbons in the headspace of Xiangyuan (Citrus wilsonii Tanaka) juice after debittering treatment by macroporous resin were identified and qualified. Eleven monoterpene hydrocarbons were identified by solid phase micro extraction gas chromatography-mass spectrometry (SPME-GC-MS) and rentation index (RI) which was calculated from n-alkane. Then, eight terpenes (α-Pinene, β-Pinene, β-Myrcene, β-Phellandrene, α-Terpinene, Limonene, γ-Terpinene, α-Terpinolene) were quantified by headspace-gas chromatography-flame ionization detector (HS-GC-FID) using partial external standards method. Results showed that the contents of the eight terpenes after debittering were 90.95, 27.5, 26.22, 8.37, 4.17, 843.46, 107.66 and 4.24 ng/L, respectively, and all values were about one tenth of the control. Moreover, the proportions of the substances were not changed by debittering. the limonene had the highest content, followed by γ-Terpinene.


Cui L.,Jiangsu Academy of Agricultural Sciences | Cui L.,Engineering Research Center for Agricultural Products Processing | Li D.-J.,Jiangsu Academy of Agricultural Sciences | Li D.-J.,Engineering Research Center for Agricultural Products Processing | And 2 more authors.
International Journal of Food Science and Technology | Year: 2012

The effects of fermentation on protein, in vitro protein digestibility (IVPD), amino acid, total phenolics, phytic acid and colour values of four maize cultivars (two bi-colour waxy corn and two super sweet corn), namely Jing Tian Zi Hua Nuo NO. 2, Jing Tian NO. 3, Bright Jean and Su Ke Hua Nuo 2008, were determined and compared with those of their unfermented counterparts. Results showed that fermentation caused significant increase in protein (43.5% largest increase), most kind of amino acid (131.5% largest increase in lysine content) and total phenolic content (23.4% largest increase), but significant reduction in phytic acid content (24.3% largest reduction) of four maize cultivars. The IVPD of four maize cultivars, except Suke2008, did not change significantly. Colour values of two waxy corn were resulted in the increase in a-values and reduction in L-values. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.

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