Food Chemistry-X
·
2024
·
IF 6.5
Leyin Cui,Xin Wang,Changxu He,Zhengquan Liu,Jin Liang
The effect of puffing treatment on the volatile components of green tea has been studied. A total of 155 volatile compounds were identified by using HS-SPME and SPE extraction methods, combined with gas chromatography–mass spectrometry (GC–MS). The total concentration of volatile compounds in puffed green tea increased by 2.25 times compared to that in before puffing. 12 key volatile compounds in green tea were identified before and after puffing using a combination of multivariate statistical analysis, GC-O, AEDA dilution analysis, and relative odor activity value (rOAV). The puffing process generates the Maillard reaction, where sugars react with amino acids to produce Maillard reaction products (such as pyrazine, pyrrole, furan, and their derivatives), giving them a unique baking aroma. The proportion of these compounds in the total volatile matter increased. The research results provided guidance and a theoretical basis for improving the aroma processing of green tea.
研究领域:
食品科学
·
茶学
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
Polymers
·
2019
·Vol. 11
·期 3
·520
·
IF 3.164
Jiping Wang,Wenqing Cheng,Yuanyuan Gao,Lei Zhu,Liujun Pei
Disperse dyeing for polyethylene terephthalate (PET) fiber in different non-aqueous solvent dyeing systems have been extensively studied over the past decades. In the present work, disperse dyeing for PET was investigated in a silicone solvent dyeing system. The influence of accelerant on the fiber swelling, uptake of dye, K/S value of dyed fiber, and dye solubility in the silicone solvent were systematically investigated. Compared with no accelerant, the final uptake of the disperse dye (C. I. Disperse Blue 367) could increase to 81% with 20% accelerant in the silicone solvent dyeing system, and the K/S value of dyed fiber was also higher (3.3 for no accelerant vs. 13.2 for accelerant). The influence of accelerant on the performance of disperse dyeing was also studied. Firstly, the solubility of the disperse dye in the silicone solvent can be decreased by the accelerant. Moreover, the solubility of the disperse dye is inversely proportional to the K/S value and the uptake of the dye. In addition, although the silicone solvent can diffuse to the inner fiber and has a partial swelling in the PET fiber, the swelling of PET can be improved by the accelerant. Furthermore, the swelling of fiber can reach equilibrium when the amount of accelerant was 15% (the weight of fiber). Therefore, this eco-friendly dyeing technology has considerable potential for application to a broad array of chemical fibers.Keywords:PET fiber;disperse dye;silicone solvent;accelerant;solubility;swelling
研究领域:
纺织化学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2024
·
IF 5.6
Huanhuan Wang,Zeyuan Deng,Bing Zhang,Chunfeng Ouyang,Shuang Liu,Yao Pan,Hongyan Li
Puffed bean products(PBP)contain a large amount of protein, and are susceptible to microbial contamination or harmful substances during storage and processing. In this study, the migration rule of microbial quantity and basic index during storage of the same batch and taste PBP was analyzed, and the spoilage bacteria in different periods of PBP were identified and analyzed by high-throughput DNA sequencing (HTS) The results showed that the peroxide value , acid value and mold count of PBP did not exceed the Chinese national standard, and the peak heights of the functional group characteristic peaks in different periods did not change significantly, further indicating that the degree of oxidation of fats and oils in the PBP was relatively light. During storage, the total colony count of PBP increased rapidly in the first two weeks, and controlling the microbial count of the products is the key to extend the shelf life of PBP. Bacterial colonisation affected the alkaline nitrogen and free amino acid content, resulting in a small increase in content. There was no significant change in the content of water activity this may be related to the choice of vacuum packaging for PBP. The brightness value in the colour difference value increased and the redness value decreased this may be related to the high temperature during the high temperature refining process of the chilli seasoning, the high temperature destroys the pigment in the chilli. The dominant bacterial genera of puffed soya products within shelf life were Pantoea , Streptococcus , Kocuria and the dominant fungal genera were Altemaria , Aspergillus . The dominant bacterial genera of expired samples were Bacillus , Rhodococcus . The main dominant fungal genus was Aspergillus . Results of the study will help to better control the growth of microorganisms in the future, as well as to improve the shelf-life and taste of the products.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
COMPOSITES PART A-APPLIED SCIENCE AND MANUFACTURING
·
2023
·
IF 8.7
Yanling Wang,Zhaozhu Zhang,Wei Jiang,Kun Wang,Meng Liu,Yaohui He,Chaoyin Liao,Peilong Li,Junya Yuan,Mingming Yang
In this study, a microcapsule, with gold nanoparticles dispersed on enlarged halloysite nanotube (HNTs) was prepared for encapsulating ionic liquid 1-hexyl-3-methylimidazolium bis(trifluormethylsulfonyl)imide ([HMIm][NTf 2 ]). The thermal conductivity and mechanical properties of the PBO/PTFE fabric/phenolic resin composite liner improved after incorporating [HMIm][NTf 2 ]@HNTs/Au microcapsules. Pin-on-disk wear tests (55 MPa and 0.8 m/s for 120 min) demonstrated that the wear rate decreased from 9.4 × 10 −15 m 3 /(N⋅m) to 3.9 × 10 −15 m 3 /(N⋅m) when the filler content up to 2.0 wt% was added to a pure composites. This was attributed to a 40 nm adaptive tribofilm constructed on the counterpart surface due to filler.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
Food Science & Nutrition
·
2024
·
IF 3.5
Likun Cheng,Shuang Qu,Yueying Yun,Yan Ren,Fucheng Guo,Yakun Zhang,Guoze Wang
Aohan millet has been cultivated for 8000 years and has rich nutritional value, such as high-quality fatty acids and amino acids. Thermal processing is a conventional approach to food preparation. However, the effect of thermal processing on the formation of flavor substances in millet has not been clarified. Therefore, in this study, the effects of three different thermal processing techniques, namely, steaming, stir-frying, and puffing, on the amino acids, fatty acids, and volatile flavor substances of Aohan millet were investigated using high-speed automatic amino acid analyzer, headspace solid-phase microextraction method, combined with gas chromatography–mass spectrometry (HS-SPME/GC–MS) and gas chromatography (GC) with Aohan millet from Inner Mongolia as the raw material. All three thermal processing methods notably reduced the levels of protein, starch, polyphenols, and flavonoids in Aohan millet when compared to the raw millet ( p < .05). Amino acid and fatty acid contents demonstrated an increase in fried and puffed millet relative to steamed millet, with notable distinctions in amino acid and fatty acid contents between these two groups. Following the steaming process, there was a significant increase in the flavor compounds of Aohan millet, rising from 53 to 80, while this increase was not observed in the other two groups. The correlation analysis suggested that the formation of flavor compounds was predominantly influenced by the types and levels of amino acids. The study suggested that different heat treatments affected the amino acid, fatty acid, and more significantly flavor material content and composition of Aohan millet. In conclusion, steaming treatment could retain more nutrients and richer flavor substances; while puffing treatment would enhance amino acid and fatty acid content, which provides a fundamental basis for scientifically guided processing and rational culinary application of Aohan millet.
研究领域:
食品科学
·
营养学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Pengfei Ye,Chao Mao,Mingxia Song,Tong Liu,Yingman Xie,Huiyun Pang,Xiangwei Chen,Yequn Wang,Yunyang Wang
Radio frequency explosion puffing (RFEP) can improve yam flour properties, in which endogenous proteins and lipids play an important role, but the action mechanism is unclear. In this study, native yam flour was defatted and/or deproteinized and then treated with RFEP. The results indicated that RFEP caused protein covering layers on the starch surface to become loose, and these loose layers interacted with lipids and then rewrapped tightly around the starch surface to form compact matrixes. The existence of lipids prevented the shedding of protein covering layers from starch surface during RFEP. The compact matrixes caused decrease in intermolecular hydrogen bonds and relative crystallinity and changes in structure of protein peptide group and protein amide II bands. The compact matrixes reduced the contact of water molecules and enzyme with starch, inhibiting the gelatinization, swelling, and digestibility. Endogenous proteins had a greater impact on yam flour properties during RFEP. These findings offer new insights for the development of yam flour products and the extensive application of RFEP technology in the food industry.
研究领域:
食品科学
·
生物技术
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 13
·3219
·
IF 4.2
Wenxin Chen,Jing Sun,Pingshan Jia,Wenlong Wang,Zhanlong Song,Ziliang Wang,Xiqiang Zhao,Yanpeng Mao
Faced with the increasing volume of retired lithium-ion batteries (LIBs), recycling and reusing the spent graphite (SG) is of great significance for resource sustainability. Here, a facile method for transforming the SG into a carbon framework as well as loading Fe2O3to form a composite anode with a sandwich structure is proposed. Taking advantage of the fact that the layer spacing of the spent graphite naturally expands, impurities and intercalants are eliminated through microwave thermal shock to produce microwave-puffed graphite (MPG) with a distinct three-dimensional structure. Based on the mechanism of microwave-induced gasification intercalation, a Fe2O3-MPG intercalation compound (Fe2O3-MPGIC) anode material was constructed by introducing iron precursors between the framework layers and subsequently converting them into Fe2O3through annealing. The Fe2O3-MPGIC anode exhibits a high reversible capacity of 1000.6 mAh g−1at 200 mA g−1after 100 cycles and a good cycling stability of 504.4 mAh g−1at 2000 mA g−1after 500 cycles. This work can provide a reference for the feasible recycling of SG and development of high-performance anode materials for LIBs.
研究领域:
材料科学
·
能源技术
·
环境工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF POWER SOURCES
·
2025
·
IF 7.9
Dengfeng Yu,Feifei Sun,Gongyuan Zhao,Yuanlin Wang,Miao Yu,Ye Sun
Rational pore architecture—featuring optimal size distribution, interconnected frameworks, and maximized accessible surface area—is critical to achieve high energy density without compromising power density. Biomass-derived porous carbons are known for their natural hierarchical porosity, self-doped heteroatoms, cost-effectiveness, and sustainability, yet suffering from unbalanced macro-/micro-pore ratios and unresolved template-activation tradeoffs. Herein, we report a puffed rice-derived three-dimensional honeycomb-like hierarchical porous carbon (HPC) via synergistic KOH activation and MnO sacrificial templating, producing an interconnected porous network with an ultrahigh specific surface area (3107 m 2 g −1 ) and optimized ion transport pathways. The HPC delivers capacitances as high as 676 F g −1 (1 A g −1 , three-electrode) and 409 F g −1 (0.1 A g −1 , two-electrode) in 6 M KOH, with outstanding rate capability (75.3 % retention at 10 A g −1 ) and cycling stability (93.7 % retention after 100,000 cycles). As a symmetric supercapacitor using EMIMBF 4 electrolyte, HPC achieves 123.8 Wh kg −1 at 450 W kg −1 and retains 104 Wh kg −1 even at 12,600 W kg −1 . This work represents a paradigm shift in biomass utilization by converting inherent biological heterogeneity into a structural advantage through controlled pore engineering.
研究领域:
材料科学
·
能源化学
·
纳米技术
·
电化学
·
可持续材料
·
功能碳材料
✓ 已验证
产品关联
DOI
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2023
·
IF 2.9
Jin Chengyu,Wang Lingyun,Liu Xiaoying,Lu Yuanchao,Yu Ningxiang,Nie Xiaohua,Ye Qin,Meng Xianghe
Gardenia jasminoides Ellis, a representative for “homology of medicine and food”, can be used to produce pigment and edible oil. Here, aqueous enzymatic extraction (AEE) combined with puffing pre-treatment was explored to prepare oil from gardenia seeds. Both wet-heating puffing (WP) at 90 °C and dry-heating puffing (DP) at 1.0 MPa facilitated the release of free oil by AEE, resulting in the highest free oil yields (FOY) of 21.8% and 23.2% within 3 h, much higher than that of un-puffed group. Additionally, active crocin and geniposide were also completely released. The FOY obtained was much higher than mechanical pressing method (10.44%), and close to solvent extraction (25.45%). Microstructure analysis indicated that gardenia seeds expanded by dry-heating puffing (1.0 MPa) had a larger, rougher surface and porous structure than other groups. Overall, AEE coupled with puffing pre-treatment developed is an eco-friendly extraction technology with high efficiency that can be employed to oil preparation. Graphical abstract
研究领域:
食品科学
·
生物技术
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 45
·期 2
·e15162
·
IF 1.405
Xuanyu Wang,Yinan Gao,Yating Zhao,Xihong Li,Jiangming Fan,Luyin Wang
This study investigated the effects of different drying methods, including hot-air drying (HD), freeze drying (FD), and pressure-differential puffing drying (PPD), on the quality and microstructure of fresh jujube crisp slices. Our data confirmed that PPD has the best effect, followed by FD and HD. Crisps dried using FD had good color and the best rehydration rate, shrinkage volume rate, and apparent density. The color, rehydration, and hardness of fragile chips by PPD and FD were similar; jujube slice volume shrinkage and density increase were due to water evaporation during drying. The bioavailability and microstructure of PPD was the best. Polysaccharide and total phenol bioavailability was the highest in PPD samples and remained stable, with clear porous structure and a smaller folding structure, indicating that PPD maintains the porous cell structure. Thus, PPD provides high quality fresh jujube crisp slice products due to uniform honeycomb network and less collapsed structure. Practical applications Jujube is a fruit grown in China. This study provides technical information and theoretical basis for the production of puffed dry food, which is widely used in food production. First, the crisps obtained can be directly graded, packaged, sold, and transformed into green snack food; these techniques can be applied to other fruits, such as cantaloupe, apricot, and carrot. Second, dried fruits and vegetables were directly processed into ultra-micro nutrient powder, which retains its flavor to a large extent. Furthermore, the dried powder may be used as auxiliary materials or seasoning in the processing of other foods to improve the color and flavor of the product. Processing fresh jujube into crisps can widen its industrial applications and add value to its products.
研究领域:
食品科学
·
农业工程
·
营养学
✓ 已验证
DOI
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2019
·Vol. 28
·期 4
·1235-1240
·
IF 0.888
Kwon Yeji,Yu Seungmin,Choi Gwang Su,Kim Jang Hwan,Baik Mooyeol,Su Seung Tae,Kim Wooki
The roots of Rehmannia glutinosa (RG) have been widely used for medicinal purposes in Asia. The traditional processing of RG involves repetitive steaming and drying, and 9-time-steamed RG (NSRG) is the most commonly consumed form. For a development of a convenient processing method, RG was puffed at various pressures resulting in significantly increased solid extraction yield by up to 14%. The amount of the Maillard reaction product 5-hydroxymethylfurfural and the antioxidant capacities determined by the ABTS and DPPH radical scavenging assays were enhanced at increasing puffing pressure. Treatment of lipopolysaccharide-stimulated RAW 264.7 macrophages with RG extracts revealed that puffing of RG enhanced its suppression of the pro-inflammatory cytokine IL-6 by up to 37%. The 5-hydroxymethylfurfural contents, ABTS/DPPH radical scavenging capacities, and IL-6 regulatory effects of puffed RG samples were greater than those of the NSRG control, indicating that puffing is a desirable processing technique for development of nutraceuticals using RG.
研究领域:
药理学
·
营养保健品
·
免疫学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）