A5003532509- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Microbial Inactivation Methods
- Probiotics and Fermented Foods
- Postharvest Quality and Shelf Life Management
- Nanocomposite Films for Food Packaging
- Phytochemicals and Antioxidant Activities
- Fungal Biology and Applications
- Microbial Metabolism and Applications
- Advanced Chemical Sensor Technologies
- Biochemical Analysis and Sensing Techniques
- Microbial Community Ecology and Physiology
- Proteins in Food Systems
- Microbial Metabolites in Food Biotechnology
- Genomics and Phylogenetic Studies
- Polysaccharides and Plant Cell Walls
- GABA and Rice Research
- Microencapsulation and Drying Processes
- Freezing and Crystallization Processes
- Essential Oils and Antimicrobial Activity
- Protein Hydrolysis and Bioactive Peptides
- Tea Polyphenols and Effects
- Biochemical and biochemical processes
- Mycotoxins in Agriculture and Food
Xihua University
2015-2024
Yibin University
2022-2023
Southwest Minzu University
2022
Chengdu University
2015-2021
Bioengineering Center
2021
State Council of the People's Republic of China
2020
Hengyang Normal University
2019
Chitosan coating is beneficial to maintaining the storage quality and prolonging shelf life of postharvest fruits vegetables, which always used as carrier film for antimicrobial agents. This review focuses on preparation, property, mechanism, application effectiveness vegetables chitosan-based with Chitosan, derived by deacetylation chitin, a modified natural biopolymer material. In this article, safety biocompatible properties chitosan were introduced because these attributes are very...
Effects of chitosan coating with cinnamon oil on the physiological attributes and preservation quality China jujube fruits during storage at 4°C for 60 days were investigated. Results indicated that weight loss decay significantly reduced by chitosan-oil period 60-day storage, which also exhibited a quite beneficial effect maintaining sensory fruits. Meanwhile, contents vitamin C titratable acid decreased to 3.08 mg·g −1 0.342% treated (1.0% + 0.10%), respectively. Polyphenol oxidase,...
Non-volatile organic acids and amino are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile acids, formed the paste due to metabolism of large molecular compounds, qualitatively quantitatively determined by high-performance liquid chromatography (HPLC). Amino mainly produced hydrolysis soybean proteins, were acid automatic analyzer. Results indicated that seven common eighteen found six samples. The content...
An investigation was conducted into the utilization of treatments combining ultrasound and lysozyme (US + Lys) to deactivate Salmonella typhimurium (S. typhimurium) in liquid whole egg (LWE). Furthermore, US Lys heat treatment (HT) with a similar microbial inactivation effect were comparatively evaluated by examining their impact on quality attributes LWE. The LWE treated at 35-45 °C 605-968 W/cm2 for 5-35 min, HT 58-64 3-4 min. Lysozyme (Lys) alone achieved minimal degree S. typhimurium,...
Sea buckthorn pomace is a by-product of sea products that not effectively utilized. This study obtained polysaccharides (SPs) from pomace, analyzed its structure, and investigated regulatory effect on the gut microbiota imbalance induced by cefixime. The results showed SPs had an average molecular weight 6.26 × 103 kDa mainly consisted galacturonic acid, galactose, rhamnose. Biochemical analysis increased concentration short-chain fatty acids (SCFAs) abundance Proteobacteria,...
The chitosan-based coating with antimicrobial agent has been developed recently to control the decay of fruits. However, its fresh keeping and mechanism is still not very clear. preservation chitosan cinnamon oil for fruits storage investigated in this paper. Results atomic force microscopy sensor images show that many micropores exist film. roughness film affected by concentration chitosan. antifungal activity should be mainly due main consistent trans-cinnamaldehyde, which proportional...
Pixian broad-bean paste (PBBP) is a famous fermented condiment in China, which may produce abundant flavor peptides during the fermentation process. Herein, from (FB) were separated and identified via ethanol precipitation, macroporous resin, ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS/MS) methods. The results showed that there fifteen novel FB. Among them, six (i.e. ALDELGT, AELTPEP, SAALQAG, SFEAVEAAPT, EQDNDGNNIFSGFKR, QTFNTEEDTAK,...
In this study, the aroma dynamic changes throughout manufacturing process of Dongpo pork dish (DPD) model were investigated with electronic nose and two-dimensional gas chromatography coupled mass spectrometry (GC × GC-MS). The results both GC GC-MS studies consistent in that frying steaming stages had greatest effect on composition DPD. A total 111 volatiles detected, 59 which key volatiles. odor activity analyses further revealed pentanal, hexanal, 1-octen-3-ol, 2,3-pentanedione...
The effects of chitosan coating enriched with cinnamon oil on blue mold disease and quality attributes were investigated. In the in vitro experiment, results demonstrated that antifungal activity against P. citrinum improved increasing concentration or oil. vivo study, chitosan-oil treatments significantly reduced fungal decay caused by all compounds at 2.0% showed complete control growth wound-inoculated fruits. High concentrations correlated low incidence regardless storage temperature....
Broad bean fermentation is of vital importance in PixianDouban (PXDB) production, as well a key process for microorganisms to degrade protein, which lays the foundation formation PXDB flavor. In this study, two fungi and bacteria were screened, their morphology, molecular biology, growth, enzyme production characteristics analyzed, then they applied broad simulation system. The peptide, amino acid, nitrogen, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) system...
This study was conducted to evaluate the effect of different porous starch concentrations on microbiological characteristics microencapsulated Lactobacillus acidophilus. Results showed that encapsulation efficiency L. acidophilus with at a concentration 10% is highest (61.2%) compared other concentrations. The morphology microencapsulation observed by scanning electron microscope. Moreover, survival assays pH 1.5 indicated that, end 3 h, cell numbers for and free cells 2.63 4.01 logarithmic...
The effect of high-power ultrasound treatment on enzymes' activity, physicochemical attributes (total soluble solids, pH, viscosity, turbidity, particle size distribution and colour) carotenoids' content carrot juice was investigated. treatments were carried out at 20 kHz (0.95, 2.38, 3.80 W/ml power) in an ice bath for 2, 4, 6, 8, 10 min. polyphenol oxidase pectin methylesterase activity decreased by 43.90 37.95% power min exposure time, respectively. With the increase inactivation enzymes...
Abstract In this investigation, the effect of chitosan coating containing anti‐browning agents and cinnamon oil fumigation on microbiological quality safety fresh‐cut pears was evaluated during 15 days storage at 4C. The results showed that combined application could retard deterioration pears. L * value samples treated by + 61.15 end storage. This treatment prevented product weight loss largest extent. Titratable acidity, vitamin C content total phenolic in slices presented smallest changes...
The physicochemical and microbial changes, volatile profile, texture appearance were investigated in three groups of Sichuan pickles differing oxygen exposure during a 64 day fermentation process. At the beginning, all displayed similar sensory characteristics regarding lactic acid bacteria domination, sugar utilization, lactate accumulation. Soon afterwards, continued allowed premature pellicle formation typical aerobic deterioration pickle, accompanied by destruction an odorous stench...
Abstract The effects of different fermentation strains on the flavor characteristics fermented soybean curd (FSC) were investigated in this study. Fresh tofu was by Actinomucor elegans , Rhizopus arrhizus Mucor racemosus and chinensis either alone or various combinations. FSC manufacturing process included prefermentation at 28 °C for 60 hr, followed salting 16 7 days finally proceeding postfermentation 25 35 days. Subsequently, five tested samples obtained, namely, sample A (fermented A....