Abstract:The existence of granular crystals seriously impairs the quality of plastic fats, and consequently, it is important to investigate the formation mechanisms and inhibitions of granular crystals in order to optimize the processing parameters and improve the product properties. The migration and aggregation of high-melting triglycerides as well as β polymorphism evolution are the possible mechanisms for the formation of granular crystals when temperature fluctuates. The fats composition and processing parameters have influences on the granular crystals formation such as shearing rates, temperature, cooling rates. To prevent their generation, modifying lipids by blending and interesterification and the application of emulsifiers were adopted to reduce the content of the high-melting triglycerides and stabilize the β′ polymorphism. Emulsifiers are mainly associated with the triglycerides present in the fat through acyl-acyl interactions, thus the chemical structures' similarity between the acyl groups would likely promote the cocrystallization, while the dissimilarities in fats structure might delay the nucleation and possibly inhibit crystal growth. Emulsifiers have different effects on the crystallization of plastic fats which strongly depend on their concentration and the molecular structure. In addition, when the degree of undercooling is high enough, addictive effects of emulsifiers will be weakened.

Abstract:The review comprehensively illuminated the main factors affecting the wine quality safety and prevention and control measures. The pesticide residues and heavy metals caused by insecticides or environmental pollution could be controled by selection of suitable eco-environment vineyard and cultivation and management techniques. Sulfur dioxide used in wine brewing process as a preservative can be reduced by using fresh grape, strict enological practices, enhancing sanitation in winery, and be replaced by other additives. Microorganism or ochratoxin A, ethyl carbamate, and biogenic amines obtained from microbial metabolism could be reduced by selection of microbial starter cultures and improving enological technologies. More attentions should be paid to the potential hazard in grape cultivation and wine production while more precise and sensitive methods should be used to detect the risk factors.

Abstract:In recent years, the quality and safety incidents of Chinese white spirits has happened from time to time, which bring huge loss for the Industry and also become a major threat to the health of consumers. The factors may affecting Chinese white spirits' quality and safety were reviewed, including brewing raw materials, brewing process, packaging contact materials, product information authenticity. Meanwhile, the corresponding control measures and countermeasures were pointed out.

Abstract:In order to solve the adverse situation, which ordinary peanut varieties and ingredients are lack and special processing varieties and ingredients are surplus.This paper mainly discussed the relationship between peanut quality (sensory quality, physicochemical quality and processing quality) and peanut butter, and to establish the relationship model between peanut material characteristics and peanut butter quality. 26 peanut varieties were used to prepare the peanut butter, and the relationship between the characteristics of peanut and peanut butter was analyzed. 20 varieties were assigned to the calibration set, whereas the remaining 6 varieties constituted the validation set. The results showed that the characteristics of different peanuts varieties and its preparation peanut butter had significantly difference. Hundred kernel weight, the content of protein and fat, the total vitamin content and O/L ratio had significant relationships with peanut butter (P<0.05). The model of statistical analysis was acceptable (R²=0.788). The content of protein, the total vitamin content and O/L ratio were positively correlated with peanut butter quality. The model of peanut quality can be used to predict the peanut butter quality of unknown varieties. It can also provide a basis for processing and utilization of different peanut varieties and selection of special varieties.

Abstract:Based on LS/T 3204—1993 and GB/T 17320—1998, wheat steamed bread was prepared and evaluated to optimize the existing evaluation method. The correlation analysis, stepwise regression, and fit test were applied to reduce the evaluating indexes and improve the accuracy. The results suggested that volume, appearance, external color, and adhesiveness were selected for the quality evaluation of steamed bread. The weight percentages of the four indexes were 30%, 20%, 10%, and 40%, respectively. The original method could be replaced by the modified method, because a good correlation between the steamed bread scores of the two methods was obtained. Even though the correlation between the instrumental method and original method need to be improved, the color difference meter parameter a* and the texture analyzer chewiness indicator correlated with the external color and adhesiveness obtained from the original method. Therefore, it could be used as auxiliary index to estimate the external color and palatability of steamed bread. The new modified method having less evaluating indexes and high accuracy and feasibility is appropriate for the evaluation of different regions and varieties of wheat steamed bread.

Abstract:Fruits of 17 litchi cultivars were used as materials for studying the fruit quality, main contents,physical-chemical properties, and nutrients. Results showed that Baila,Jizui,Zhenzhu,Guiwei,Nuomici, and Baitangyin were appropriate varieties for litchi juice processing due to its excellent color and lustre, typical litchi flavor, appropriate sugar acid ratio, and low browning level during the thermal treatment.

Abstract:The profile of biogenic amines of different commercial wines made in China was analyzed to show the biogenic amine safety of Chinese wine. Eight biogenic amines (tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermine, and spermidine) were analyzed in 250 wine samples made in China using the method of GB/T 5009.208—2008. In all the samples, the levels of biogenic amines, for tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, sper-mine, and spermidine were 0-32.78mg/L, 0-48.20mg/L, 0-46.60mg/L, 0-9.38mg/L, 0-14.37mg/L, 0-14.60mg/L, 0-12.73mg/L, and 0-0.50mg/L, respectively. The highest detection rate and the lowest biogenic amines were putrescine and spermine, respectively 88.4% and 50.0%, histamine positive rate was 52.8%. The amount of histamine and tyramine in most of the samples (98.8% and 98.0%) was less than 10mg/L. The content of biogenic amines in dry red wine samples were relatively higher than that of other wine samples, but it was still similar with that in wines from Europe traditional wine making countries. It could be concluded that the content of biogenic amines in wines made in China meet the food safety requirements, and they have drinking safety.

Abstract:In order to get concentrated distribution of small molecular hyaluronan, 6g/L of high molecular hyaluronic acid aqueous solution was prepared, added with a certain gradient of hyaluronidase, and controlling the hydrolysis time. The results showed that controlling the amount of hyaluronidase and hydrolysis time, particular molecular weight hyaluronic acid could be prepared according to the law of the hyaluronan molecular weight decreased,which included tetrasaccharide and hexasaccharide. Furthermore,through high performance size exclusion chromatography and agarose gel electrophoresis, we could prove that the molecular weight distribution of hydrolysate was concentrated.

Abstract:Composition of flavonoid glycosides in corn silk were analyzed in this study. Ethyl acetate extractive of corn silk was purified by the silica gel column and sephadex LH-20 column chromatography. Flavonoid glycosides in corn silk were analyzed by HPLC-MS. Results showed that ethyl acetate extractive of corn silk had three kinds of flavonoid glycosides, which were 5,7,4′-trihydroxy -3′-methoxyflavone-6-C-2″-O-dirhamnoside, 5,7,4′-trihydroxy-3′-methoxyflavone-3-C-arabinose-6-C-rhamnoside, and ax-5″-methane-3′-methoxymaysin were analyzed by HPLC-MS.

Abstract:In this study, highland barley powder was modified by the extrusion method and the changes of characters of highland barley powder were investigated. The farinograph parameters of pre-gelatinized powder and the effects of extrusion on the characters of highland barley noodles were also researched. The results showed that porous sponge was formed inside highland barley after modification while macromolecule nutrients were degraded and starch stability was enhanced. Meanwhile, the correlation between the noodle cooking loss rate and degree of starch gelatinization was obtained. Using the pre-gelatinized highland barley powder obtained under the optimized processing condition as material, one kind of highland barley noodle was researched, which contained 60% pre-gelatinized highland barley powder. The cooked weight gain rate and the cooking loss rate of highland barley noodles were 77.0% and 12.0%.

Abstract:Response surface methodology was applied to optimize the technological parameters of the ultrasonic-assisted alkaline extraction of soluble dietary fiber from dried osmund. Effects of four independent variables including solid-liquid ratio, extraction temperature, ultrasonic time, and ultrasonic power on the yield of soluble dietary fiber were studied by single-factor experiments. A quadratic regression mathematical model was established by Central-Composite experimental design and analyzed by response surface methodology. Meanwhile, the influences of independent variables and their interactions on the response value were discussed. The optimal technological parameters were determined as follows:alkaline concentration 0.02g/mL,extraction time 90min,solid-liquid ratio 1.0g/23mL, extraction temperature 54℃, ultrasonic time 25min, and ultrasonic power 380W. Under the optimal extraction conditions, the yield of soluble dietary fiber was up to 38.39%.

Abstract:Based on the analysis of edible agro-products quality and safety incidents exposed by the media between 2012 and 2014, this paper describes the inner trends and regularity from six aspects, such as times, regions, types of edible agro-products, the nature of reason, industry links, and communication channels. At last,the general characteristics of the media exposure of edible agro-products quality and safety incidents in China are put forward.