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Wang Y.,Jiangnan University | Zhao X.,Jiangnan University | Wang R.,Jiangnan University | Wang L.,Jiangnan University | And 5 more authors.
Journal of the Chinese Cereals and Oils Association | Year: 2014

Based on the optimized process for aflatoxin B1 (AFB1) degradation through the microwave-assisted-alkali treatment, the quality of non-toxic rice protein has been evaluated by the accumulating microwave treating time (0.2, 3.1, 5.6, 7.2 and 8.6 min). The results showed that the effect of microwave-assist on recovery and purity of rice protein was not significant, while the properties of solubility, foamability and oil retention improved significantly; while the properties of foaming stability, emulsification and emulsifying stability increased first and then decreased, while the water retention decreased. The process makes rice protein free of aflatoxin and improves rice's part of quality.

Li L.,South China Agricultural University | Li L.,Sericulture and Agri Food Research Institute | Wang S.B.,South China Agricultural University | Wang S.B.,South Subtropical Crop Research Institute | And 4 more authors.
Acta Horticulturae | Year: 2013

The contents and their dynamic arrangements of six antioxidants and total antioxidant capacity in the three mango (Mangifera indica L.) cultivars, 'Tainong No.1' ('Haden' × 'Irwin'), 'Yuexi No.1' (the progeny of 'Carabao') and 'Chunhuang' ('White' × 'Keitt'), were estimated at fruit harvest-maturity (harvesting stage) and edible-ripening stages in South China. The results showed that, both at fruit harvesting and edible-ripening stages, total carotenoid contents and total antioxidant capacity were in the order: 'Yuexi No.1'>'Tainong No.1'>'Chunhuang'; the ascorbic acid (AA) content was 'Tainong No.1'>'Yuexi No.1'>'Chunhuang'; total polyphenol content was 'Yuexi No.1'>'Chunhuang'>'Tainong No.1'; reduced glutathione (GSH) content was 'Tainong No.1'>'Chunhuang'>'Yuexi No.1'. At fruit harvesting stage, total flavonoid content was 'Tainong No.1'>'Chunhuang'>'Yuexi No.1' and α-tocopherol content was 'Yuexi No.1'>'Tainong No.1'>'Chunhuang'. And at fruit edible-ripening stage, total flavonoid content was 'Yuexi No.1'>'Tainong No.1'>'Chunhuang' and α-tocopherol content was 'Tainong No.1'>'Yuexi No.1' >'Chunhuang'. In addition, total flavonoid content at edible-ripening stage was significantly higher than that at harvesting stage in each cultivar, and 'Yuexi No.1' possessed a conspicuous high level at this stage. © ISHS 2013.

Yu Y.,Guangdong Academy of Agricultural Sciences | Xiao G.,Guangdong Academy of Agricultural Sciences | Wu J.,Guangdong Academy of Agricultural Sciences | Xu Y.,Guangdong Academy of Agricultural Sciences | And 5 more authors.
Innovative Food Science and Emerging Technologies | Year: 2013

High pressure carbon dioxide (HPCD) was a novel non-thermal technology in fruit juice processing recently. Characteristics of banana juices from banana pulp treated by HPCD at 20 MPa and mild heat (MH) at atmospheric pressure were investigated. The temperatures were 45, 50, 55, and 60 C, and treatment time was 30 min. Residual polyphenol oxidase (PPO) in the juice from HPCD-treated banana pulp was lower than that from MH-treated banana pulp and its minimum was 11.6% at 60 C. L* value and clarity of juice from HPCD-treated banana pulp was greater than that from MH-treated banana pulp, however, a* value, b* value, viscosity, pectin and protein were lower. As compared with MH treatment, the particle size and Zeta-potential of juice from HPCD-treated banana pulp respectively became smaller and more negative, and all their reduction increased with increasing treatment temperature. Moreover, a slight decrease in the juice yield, pH, and total soluble solids of banana juice from HPCD-treated banana pulp was observed as compared with juice from mild heat-treated banana pulp. Industrial Relevance The study is relevant to banana juice processing. Many studies indicated that high pressure carbon dioxide (HPCD) is a novel non-thermal technology for pasteurization of microorganisms and the inactivation of enzymes. In this study, results shown HPCD can also be used in clarification of banana juice. © 2012 Elsevier Ltd. All rights reserved.

Li L.,South China Agricultural University | Li L.,Sericulture and Agri food Research Institute | Wang S.,South China Agricultural University | Wang S.,Chinese Academy of Sciences | And 5 more authors.
International Journal of Food Properties | Year: 2014

Eleven mango cultivars which were cultivated popularly in China were selected as materials in this study. The ascorbic acid, α-tocopherol, total carotenoid, total ployphenol, total flavonoid, and mangiferin contents, and in vitro antioxidant capability of the fruit pulp were tested for comparison of individual cultivars. Comparisons of parameters were further conducted after dividing all cultivars into three groups, i.e., red (Zill, Zillate, Renong No. 2, Keitt and Lippens), green (Guire No. 82, Yuexi No. 1 and Zihua) and yellow (Chunhuang, Renong No. 1 and Tainong No. 1) in peel color. The results showed that antioxidant contents and in vitro antioxidant capabilities varied among cultivars and among groups. Guire No. 82 had the highest total polyphenol and flavonoid contents; Renong No. 1 showed a dramatically large value of α-tocopherol content; and green peel mangoes accounted for higher ascorbic acid, total polyphenol, total flavonoid contents, and total in vitro antioxidant capability. Besides, correlation analysis and principal component regression analysis indicated that antioxidants (except α-tocopherol) were positively correlated to total in vitro antioxidant capacity; polyphenolic chemicals were deemed to be one of the most critical factors affecting on total in vitro antioxidant capability. Copyright © Taylor & Francis Group, LLC.

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