Innovative Food Science & Emerging Technologies
·
2024
·
IF 6.3
Qian Lin,Wei Liang,Mengting Yan,Wenqing Zhao,Wenhao Li
To improve the processing suitability of sorghum flour for staple food applications of sorghum, this study uses E -beam irradiation (EBI) to pre-treat it to investigate the influence of EBI dose on the structure and properties of the mixed flour-dough-bread. The results showed that EBI enhanced mixed flour solubility by improving the components' structure or functionality of sorghum flour, reducing its swelling power, viscosity, and thermal properties. The fermentation properties of the mixed dough reached optimal at 4 kGy, and were almost identical to those of wheat dough. In addition, the microstructure of the mixed flour dough was optimized at 4 kGy, and the textural properties of its bread were also improved. Low-dose EBI can improve the processing suitability of sorghum flour and reduce the destruction of the gluten network of mixed doughs by miscellaneous grains , which is a promising application for processing other cereal-based products.
研究领域:
食品科学
·
加工技术
✓ 已验证
产品关联
DOI
高影响因子
Food and Bioprocess Technology
·
2022
·Vol. 16
·期 3
·667-676
·
IF 5.581
Lin Xiao-Wen,Li Fei-Li,Wang Song,Xie Jun,Pan Qian-Nan,Wang Ping,Xu Chang-Hua
Due to the severe hazard of traces of harmful substances in flour and its massive production, pretreatment-free, rapid, and accurate determination of trace harmful substances was a practical and urgent demand in modern daily life. In this study, multi-molecular infrared (MM-IR), consisting of one-dimensional infrared (1D-IR), synchronous and asynchronous two-trace two-dimensional correlation infrared (2T-2DCOS-IR), as well as their RGB IR-image, was developed and employed to directly identify flour with diverse harmful substances. The present findings indicated that 2T-2DCOS analysis based on asynchronous pictures was better than others at identifying target substances and shedding new light on previous MM-IR-related studies. Systematical comparison of developed MM-IR-AlexNet flour models with conventional machine learning algorithms indicated that asynchronous MM-IR-AlexNet (2T-2DCOS-IR-AlexNet) had the best performance with 99.6% accuracy. Therefore, it was demonstrated that deep learning-based MM-IR could be a robust method for the direct detection of trace harmful substances in power foods.
研究领域:
食品安全
·
光谱学
·
人工智能
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Shuai Liu,Kaiying Hu,Lili Yao,Yu Mao,Hao Qu,Baolei Dong,Lei Zheng
Organic peroxides in foodstuffs like lipid hydroperoxides and benzoyl peroxide (BPO) have risks to human health, which need rapid and on-site determination. This study prepared hydrophobic and reductive fluorescent iodine-doping carbon dots (I-CDs) via a solvothermal strategy using oleylammonium iodide as the precursor. The I-CDs can be used as nanoprobes to rapidly and sensitively determine organic peroxides. Organic peroxides can oxidize the I-CDs to produce I 2 , which can efficiently quench their fluorescence through the inner filter effect. Furthermore, hydrophobic aerogels were prepared to incorporate the I-CDs, constructing a fluorescent sensor. When combined with a smartphone and portable detection equipment, the developed sensor enables rapid on-site testing of peroxide values (PVs) in edible oils, as well as BPO in flour. The fluorescent sensor has a detection limit of 1.2 mmol/kg for PVs and 0.10 mmol/kg for BPO. Our study provides an efficient tool for monitoring organic peroxides in foodstuffs.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Advanced Energy Materials
·
2024
·Vol. 14
·期 46
·2402109
·
IF 24.4
Renjie He,Wei Zhong,Chuyue Cai,Shuping Li,Shijie Cheng,Jia Xie
Electrodes are vital for lithium-ion battery performance. The primary method for large-scale electrode production involves wet slurry casting methods, which encounter challenges related to solvent usage, energy consumption, and mechanical stability. Dry processed (DP) electrodes are a promising alternative but struggle with rate capability and mechanical properties. Here, an approach of incorporating 1 wt.% flour into DP electrodes (DP–1%F) through a binder fibrillation strategy is introduced, which enhances the mechanical strength, rate performance, and cycling stability of the electrodes. The cross-linking of protein and starch in flour, along with the fibrillation of Polytetrafluoroethylene (PTFE), enable the DP–1%F electrode to exhibit robust mechanical properties and high flexibility. Additionally, the incorporation of flour makes the DP electrode primarily create large pores, reducing electrode tortuosity, thereby endowing the DP–1%F electrode with improved kinetic behavior. The robust mechanical properties and improved kinetic behavior suppress the development of irreversible phase transitions and intragranular/intergranular cracks. These characteristics led to the superior cycling stability of the DP–1%F electrodes with a capacity retention of 80.3% after 260 cycles at 2C and 4.5 V (LiNi 0.8 Co 0.1 Mn 0.1 O 2 ). The findings offer valuable insights for the development of high-power, long-life DP electrodes, addressing key challenges in lithium-ion batteries.
研究领域:
材料科学
·
能源技术
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 45
·期 1
·e14994
·
IF 1.405
Ying Sun,Rongxin Miao,Lina Guan
The purpose of this paper is to investigate the effect of partial substitution of wheat flour with germinated brown rice flour (GBRF) (0%, 30%, 40%, 50%, 60%, and 70%) on the volatiles, sensory properties, and characteristics analysis of steamed bread. A total of 14 volatiles were detected in all samples. The obtained results showed differences in the volatile composition of the different substitutions of steamed bread. Compared to control (0% GBRF), add GBRF to improve the flavor and odor of China steamed bread, particularly, ethanol, 2-pentylfuran, and benzaldehyde characteristic rice volatile compounds increased significantly. When the proportion of GBRF without more than 50%, the steamed bread revealed a reduction of the overall acceptability, but it was still acceptable (total score > 85). It was noteworthy that the taste of CSB was positively correlated with their levels of benzaldehyde; the sensory total score was negatively correlated with styrene, 2-octanone. Increased addition of GBRF increased the hardness, while decreasing the specific volume. GBRF can be used in CSB up to 50% with wheat flour to improve the flavor and shape of CSB without compromising eating quality. Practical applications Addition of GBRF diversifies wheat flour products with certain modification on nutritional qualities and steamed bread flavor, therefore, could expand GBRF in overall food applications. These findings could provide some insights for industrial research and development using GBR for novel staple foods. It may stimulate further interest in using GBR for novel product development.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2015
·
IF 3.391
Zhengyu Yan,Zhengwei Zhang,Yan Yu,Zhen Liu,Jianqiu Chen
A novel and highly sensitive flow-injection chemiluminescence method for the determination of potassium bromate (KBrO 3 ) has been developed. This method is based on the luminescence properties of the KBrO 3 –Na 2 SO 3 –quinine sulfate system in acid medium. Optimized experimental conditions and a possible mechanism were investigated. The relative chemiluminescence intensity responded linearly to the concentration of KBrO 3 in the range of 7.054 × 10 −6 –1.008 × 10 −4 mol/L with a detection limit of 2.116 × 10 −6 mol/L. The relative standard deviation (RSD) at 5.0 × 10 −5 mol/L KBrO 3 ( n = 12) was 2.3%. The proposed method was applied successfully to the determination of KBrO 3 in flour.
研究领域:
分析化学
·
食品安全检测
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CERAMICS INTERNATIONAL
·
2023
·
IF 5.2
Zhenlong Li,JiaJia Yin,Yang Yu,Yuan Ji,Yundan Liu,Xiang Qi
Fabrication of economical and eco-friendly flexible sensors is highly demanded in developing wearable biomedical devices. In this study, an eco-friendly strain and sweat sensor has been successfully assembled based on innovative composites consisting of carbon black (CB) and natural flour polymer, which are entirely green and biodegradable. A film-based sensing device has been developed to measure electrical resistance and strain simultaneously and continuously, owing to the highly sensitive resistance responsibility of the as-developed hybrid of CB and wheat flour (CB-dough). Furthermore, the influence of simulated sweat on the electric response of such sensor was also investigated. Repeatable relationships in resistance versus strain were revealed and obtained for varying samples with different content of simulated sweat, in which the amplitude of resistance was directly proportional to the concentration of NaCl. Accordingly, the as-developed CB-dough sensor was efficaciously used for durable surveillance of human activity and real-time feedback of sweat secretion during body motion. This work offers a simple and cost-effective way to manufacture flexible strain sensors, with a broad application prospect in wearable electronics, artificial intelligence systems, and other bio-sensors.
研究领域:
生物医学工程
·
材料科学
·
电子工程
✓ 已验证
产品关联
DOI
高影响因子
RSC Advances
·
2017
·Vol. 7
·期 18
·10901-10905
·
IF 3.108
Yanxia Hao,Feng Xu,Meng Qian,Jijian Xu,Wei Zhao,Fuqiang Huang
It is difficult for current supercapacitor electrode materials to meet the growing need for energy storage, considering their complicated preparation methods and high costs. Massive preparation strategies are of great importance for preparing low cost materials with good performance for supercapacitor applications. Herein, we developed a novel double crucible method to synthesize nitrogen-doped porous carbon (NPC) from natural flour in the molten salt of LiCl/KCl at 650 °C. The NPC material has large specific surface area (585 m2 g−1) and high nitrogen doping content (6.5%). When used as an active supercapacitor electrode material, it exhibits a specific capacitance of 261 F g−1 at 1 A g−1 in 1 M H2SO4 and 94% capacitance retention at 15 A g−1 after 10 000 cycles. The new synthetic method is promising for application in massive production of nitrogen-doped porous carbon for energy storage.
研究领域:
材料科学
·
能源存储
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF ENTOMOLOGICAL SCIENCE
·
2023
·Vol. 58
·期 3
·355-369
·
IF 0.9
Gao Shanshan,Guo Mengyi,Yin Yang,Zhang Xinyi,Zhang Yonglei,Zhang Kunpeng
Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) is one of the most destructive pests of stored products. Although there have been studies on the potential use of essential oils from plants in the Artemisia genus as insecticides, no comprehensive bioactivity data are available on the efficacy of Artemisia vulgaris L. (Asterales: Asteraceae) essential oil and its chemical constituents on stored-product pests. Therefore, in this study, the bioactivity of A. vulgaris essential oil and its chemical constituents, eugenol and terpinen-4-ol, against T. castaneum were determined by contact, fumigant, and repellent bioassays. Analysis of contact and fumigant bioassays showed that A. vulgaris essential oil, eugenol, and terpinen-4-ol have contact and fumigant toxicities against T. castaneum , of which terpinen-4-ol has a strong killing effect on larvae and adults, suggesting that terpinen-4-ol may be the main active component of A. vulgaris essential oil in contact and fumigant effects. Additionally, A. vulgaris essential oil and eugenol have higher repellent activity against T. castaneum larvae and adults, whereas the repellent activity of terpinen-4-ol is low, indicating that the main component of A. vulgaris essential oil in repellence may be eugenol. These results further provide relevant theoretical basis for the development of plant essential oil pesticides.
研究领域:
昆虫学
·
植物化学
·
害虫管理
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Shaohui Li,Liu Zhang,Qinghai Sheng,Pengliang Li,Wei Zhao,Aixia Zhang,Jingke Liu
The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L *, b * and ΔE values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS . These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xin Jia-ying,Lu Xue-chun,Sun Li-rui,Zhang Jia-yu,Xia Chun-gu
Calcium peroxide is forbidden to be added to flour as brightener in many countries. A rapid and sensitive spectrophotometric method for the detection of calcium peroxide in flour was proposed. Methanobactin (Mb), a copper-binding small peptide of methanotrophs with excellent peroxidase-like activity, has been successfully applied for H 2 O 2 -mediated co-oxidation between phenol and 4-aminoantipyrine to give a colored product that can be detected at 505 nm. When the concentration of Mb-Cu was 6.5 × 10 −6 mol/L, the detection temperature was 50 ℃, and the detection time was 5 min, the linear range for quantification of calcium peroxide concentration was observed between 0.4 and 10.0 mg/L with R 2 = 0.99397. The limit of detection was 0.027 mg/L (3.34 mg/kg flour) and the average recovery of standard addition was 99.6%–100.5%. Mb was very stable and still maintained catalytic activity even at 50 ℃ in acidic medium, which gave the proposed method has simple process and rapid detection speed.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Scientific Reports
·
2024
·Vol. 14
·期 1
·1-14
·
IF 3.8
Zhang Teng,He Ling,Zhang Meng,Jiang Hao
This study examined the effects of cold plasma (CP) treatment on the physicochemical properties and sensory quality of black whole wheat flour (BWWF). Various factors including nutrient composition, color, amino acids, aroma, particle size, microstructure, antioxidant activity, and water migration were analyzed before and after CP treatment. The findings revealed that CP treatment had a minimal impact on the baseline nutrient composition of BWWF, but significantly improved its free amino acid profile, enhancing its nutritional value. The treated BWWF had an improved surface color, appeared brighter and yellower, and gave off a pleasant mellow aroma, while removing unpleasant flavor. The total phenolic content of BWWF increased while the flavonoid and anthocyanin content decreased after the treatment. CP-treated BWWF underwent aggregation cross-linking in the microstructure, and the content of bound water decreased, but the stability increased. In conclusion, CP treatment had great potential to improve the physicochemical properties and sensory quality of BWWF.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）