Study on Preservative Formula and Shelf Life of Cantonese Style Moon Cakes

To ensure the safety of consumers, prolong the shelf life of moon cake and reduce the cost of manufacturing and marketing enterprises, the optimization of preservative formula and the shelf life of cantonese style moon cake were studied. Through single and compound formula preservative test, the results showed that potassium sorbate and sodium dehydroacetate could inhibit the microorganisms in the moon cake, but the inhibitory effect of sodium dehydroacetate was stronger than that of potassium sorbate; and the combination of potassium sorbate and sodium dehydroacetate had a synergistic effect, and the best formula is ＇potassium sorbate 0.44 g/kg mixed with sodium dehydroacetate 0.38 g/kg. A batch of moon cake was prepared with the best preservative formula, then the total number of colonies, molds and coliform group in the samples were detected by random sampling at irregular intervals. The total number of molds exceeded the limit on the 187^th d, and it indicated that the shelf life of the product was 187 d. Compared with the conventional 15-day shelf life, this research greatly prolongs the sheff life of cantonese style moon cake, and cut down the cost of moon cake enterprises. It is worthy of popularization and application.

Down-regulation of tyrosinase,TRP-1,TRP-2 and MITF expressions by citrus press-cakes in murine B16 F10 melanoma

Objective:To investigate the suitability of citrus-press cakes,by-products of the juice industry as a source for the whitening agents for cosmetic industry.Methods:Ethylacetate extracts of citrus-press cakes(CCE)were examined for their anti-melanogenic potentials in terms of the inhibition of melanin production and mechanisim of melanogenesis by using Western Blot analysis with tyrosinese,tyrosinase-related protein-1(TRP-1),TRP2,and microphthalmia-associated transcription factor(MITF)proteins.To apply the topical agents,citrus-press cakes was investigated the safety in human skin cell line.Finally flavonoid analysis of CCE was also determined by HPLC analysis.Results:Results indicated that CCE were shown to down-regulate melanin content in a dose-dependent pattern.The CCE inhibited tyrosinase,TRP-2,and MITF expressions in a dose-dependent manner.To test the applicability of CCE to human skin,we used MTT assay to assess the cytotoxic effects of CCE on human keratinocyte HaCaT cells.The CCE exhibited low cytotoxicity at 50μg/mL.Characterization of the citrus-press cakes for flavonoid contents using HPLC showed varied quantity of rutin,narirutin,and hesperidin.Conclusions:Considering the anti-melanogenic activity and human safety,CCE is considered as a potential anti-melanogenic agent and may be effective for topical application for treating hyperpigmentation disorders.

White-spot disease of Chinese soft-shelled turtles (Trionyx sinens) caused by Paecilomyces lilacinus

Chinese soft-shelled turtles （Trionyx sinens） in culture farms using an artificial warming system in Zhejiang, China, often show typical signs of white-spot disease such as white spots on their bodies, skin lesions, anorexia and eventually death. The sick turtles were mostly 5-80 g in weight. A suspected fungal pathogen was isolated from the sick turtles and verified as Paecilomyces lilacinus by sequence analysis of the internal transcribed spacer （ITS） of its ribosomal DNA （rDNA）. Detailed morphological examinations were also conducted to confirm the white-spot disease.

Effects of Brown Fish Meal Replacement with Fermented Soybean Meal on Growth Performance, Feed Efficiency and Enzyme Activities of Chinese Soft-shelled Turtle, Pelodiscus sinensis

A 120-day feeding experiment was conducted to investigate the effects of partial replacement of brown fish meal (BFM) by fermented soybean meal (FSBM) in diets of Chinese soft-shelled turtle (Pelodiscus sinensis). The turtles (initial mean body weight, (115.52 ± 1.05) g) were fed with three experimental diets, in which 0%, 4.72% and 9.44% BFM protein was replaced by 0%, 3% and 6% FSBM, respectively. Results showed that the feeding rate (FR), specific growth rate (SGR) and feed efficiency ratio (FER) of turtles fed with the diet containing 3% FSBM were not significantly different from the control group (0% FSBM) (P > 0.05). However, FR, SGR and FER of turtles fed with the diet containing 6% FSBM were significantly lower than those of the control group (P < 0.05). No significant differences were observed in the activities of serum glutamic-oxalacetic transaminase and glutamicpyruvic transaminase among dietary treatments (P > 0.05). However, the uric acid concentration in turtles fed with the diet containing 3% or 6% FSBM was significantly lower than that in the control group (P < 0.05). There were no significant differences in the activities of lysozyme, alkaline phosphatase and total superoxide dismutase among dietary treatments (P > 0.05). The results suggested that FSBM could replace 4.72% BFM protein in turtle diets without exerting adverse effects on turtle growth, feed utilization and measured immune parameters.

Effects and Mechanisms of Oil Cakes on the Growth of Cucumber (Cucumis sativus L.) Under Continuous Cropping System

Fxperiments on the effect of soil amendment with rape (Brassica chinensis L.) seed cake, cotton (Gossypium hirsutum L.) seed or sesame (Sesamum indicum L.) seed cake on the growth of cucumber seedlings under a continuous cropping system were conducted in a greenhouse environment. The results indicated that two applications of sesame seed cake (0.1 and 0.5 %, w/w) increased the growth of cucumber, but the rape oil cake showed a negative effect at a rate of 1.5% (w/w). The sesame seed cake was separated into four fractions (Ⅰ, Ⅱ, Ⅲ and Ⅳ) according to the polarity, and all four fractions had a positive effect on the growth of cucumbers under a continuous cropping system. Fraction number Ⅲ was isolated into 25 proportions by silicon column, and only oleic acid, palmitic acid and octadecanoic acid were identified in proportion 10 by GC-MS in which 93.3% was oleic acid and palmitic acid. The oleic acid had a significant and positive effect on cucumber growth under salt stress at the level 30 mmol and showed slight resistance to several pathogenic fungi.

Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm3/g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the quality and nutritional properties of gluten-free rice cakes could be improved when using 20%, 30% of sorghum flour and 20% of germinated chickpea flour as substitution levels of rice flour.

Effects of ration level and feeding frequency on digestibility in juvenile soft-shelled turtle, Pelodiscus sinensis

The effects of ration level and feeding frequency on digestibility in juvenile soft-shelled turtle, Pelodiscus sinensis, were investigated. Four ration levels 1.5%, 2.5%, 4.0% and satiation （6.0% BW/d） were used. Apparent digestibility （AD） of dry matter （DMAD）, protein （PAD） and protein real digestibility （PRD） were significantly affected by ration level, but not by feeding frequency when the ration level was similar. However, the feeding frequency affected the AD, DMAD, PAD and PRD significantly when the turtles were fed to satiation. The relationship between fecal protein content （Y） and protein intake （At） can be expressed as a quadric equation： Y=-0.1742＋0.1476X-0.0003X^2 （r^2=0.876, n=27, F=93.92, P〈0.01）.

Physiological responses in vitamin C system during hibernation in juvenile Chinese soft-shelled turtle Pelodiscus sinensis

Vitamin C (Vc) is an important antioxidant that helps turtles tolerating stressful environment. This work quantified changes in tissue Vc levels during winter hibernation in the soft-shelled turtle Pelodiscus sinensis , to reveal the stress response pattern of tissue Vc during hibernation and contribute basic data for turtle culture. We sampled juvenile soft-shelled turtles at pre-hibernation (17.0°C mud temperature;MT), during hibernation (5.8°C MT) and after arousal (20.1°C MT) in the field. The transcript levels of the gene encoding L-gulonolactone oxidase (GLO), the key enzyme for Vc synthesis, decreased significantly during hibernation. However, GLO activity did not match the GLO transcription patterns and remained stable during hibernation, and showed temperature-dependent kinetic characteristics. Vitamin C levels in the brain, liver, kidney, and spleen (but not muscle) all decreased significantly during hibernation, but recovered to pre-hibernation levels or even higher levels after arousal. The soft-shelled turtle endured 5 months of hibernation with no significant oxidative damage in most tissues, except in the spleen. Splenic Vc was nearly exhausted during hibernation, accompanied by a significantly elevated malonaldehyde (MDA) level. Although the high level of oxidative damage quickly decreased after arousal, the potential tissue damage in the spleen during hibernation might account for the weakened immune capacity of turtles after hibernation.

Effects of Dietary Soy Protein Concentrate on Growth, Digestive Enzymes Activities and Target of Rapamycin Signaling Pathway Regulation in Juvenile Soft-Shelled Turtle, <i>Pelodiscus sinensis</i>

Soft-shelled turtle, Pelodiscus sinensis is important aquatic species in China, and searching for alternatives protein resources to fish meal (FM)-based feeds in feed has become urgent and important for its sustainability development. The present study was conducted to assess the effects of dietary soy protein concentrate (SPC) on growth, digestive enzymes and target of rapamycin (TOR) signaling pathway of juvenile P. sinensis (4.56 ± 0.09 g). SPC was applied to replace FM protein at 0%, 15%, 30% and 60% (designated as T0, T15, T30 and T60, respectively), and each diet was fed to triplicate groups. The results showed that there was no significant difference in growth performance and feed utilization except of the turtles fed with T60 diet, of which showed poorer daily weight gain and feed conversion rate. The pepsin/trypsin and Na+-K+ ATP-ase activities decreased dramatically when SPC level increased, and lipase activities in liver and intestinal tract also showed decline tendency. However, amylase activities were unaffected. No significant differences were observed in TOR, S6K1 and 4E-BP1 genes mRNA expression level of TOR signaling pathway among the treatments. However, the relative phosphorylated level of these proteins decreased significantly when SPC level increased. The present study indicated that high SPC substitution level would suppress digestive enzymes and TOR signaling pathway proteins phosphorylated level and eventually result in growth reduction of P. sinensis.

Effect of Gluten-Free Flours on Physical Properties of Cakes

In this study, the effect of lupin flour （LF） and whole buckwheat flour （BF） on the physical properties of gluten-free cake was studied. LF up to 40% and BF flour up to 20% level were partially replaced with corn starch and rice flour mix in the gluten free cake recipe. Cake dough properties （specific gravity and pH）, cake properties （weight, volume, symmetry and uniformity index, hardness）, crust and crumb color values were investigated. High addition levels of LF decreased the pH values of the dough. Compared to control, volume index of the cakes improved with BF at 5% addition level or LF up to 20% level. While minimum level of the LF/BF gave softer cake texture, high substitution levels of LF （30%-40%） and BF （15%-20%） had detrimental effect on softness of the samples. All addition level of the LF increased the darkness and yellowness of the cake＇s crust and crumb, whereas BF above 5% level decreased lightness and yellowness of the samples. The high levels of LF （30%-40%） and BF （15%-20%） had reducing effect all physical properties of gluten-free cake samples.

Microbiological Quality of Surface Water Treated with <i>Moringa oleifera</i>Seeds or Cakes during the Storage: Case Study of Water Reservoirs of Loumbila, Ziga and Ouaga 3 Dams in Burkina Faso

Water purification with Moringa oleifera seeds has received a lot of attention because it reduces water turbidity and pathogenic microorganisms. However, it is important to define the optimum conditions of storage to preserve the treated water quality. The study aims to investigate microbial quality of water treated with Moringa oleifera seeds or cake coagulants in relation to the storage temperature and shelf life in order to define the optimum conditions of storage. A total of 45 water samples from 3 water reservoirs of Loumbila, Ziga and Ouaga 3 dams were collected in sterile glass bottles and treated in triplicate with Moringa oleifera seeds or defatted cakes coagulants. Treated water samples obtained at optimum conditions were stored at room temperature (25°C - 30°C) and at 4°C. Fecal bacteria pollution indicators (Escherichia coli, fecal coliforms and fecal streptococcus) and parasites were monitored every 24 hours during three (3) days based on laboratory standard methods. Data were analyzed using the Student’s t-test and XLSTAT 7.5.2 statistical software. From the results obtained, bacterial indicators increased significantly with storage temperature (p and shelf life (p . However, for all water samples, bacterial growth was more important in samples treated with Moringa oleifera cakes than seeds (p . For water samples treated with Moringa oleifera seeds and stored at room temperature, bacterial increase after 72 hours was 57 - 80, 42 - 50 and 22 - 47 CFU/100 ml for fecal coliforms, E. coli and fecal streptococcus, respectively. With Moringa oleifera cake’s treatment, the increase was 63 - 104, 57 - 82 and 28 - 52 for the same indicators, respectively. Bacterial growth was also more important at room temperature than at 4°C. Thus, microbiological quality of water treated with Moringa oleifera seeds was better than cakes whatever storage temperature and shelf life. Overall, water treated with Moringa oleifera seeds should be stored at low temperature and consumed within 24 hours.

The Influence of Surface Energy on the Washing Quality of Filter Cakes

The washing of filter cakes, especially the displacement washing, represents an important aspect in science researches and industrial applications. A lot of ongoing researches are focussed on impurities, which are dissolved in the mother liquid (e.g. sodium chloride) and washed out with the identical pure liquid without impurities. The project flushing focuses on systems with two chemically different liquids. The main aim is to exchange an organic solvent by water. This article focuses on the adsorption effects during a washing process with solid systems of different wetting behaviours.

Unit 2 I think that mooncakes are delicious!——单元解读

一、知识点梳理1.掌握单词mooncake,lantern,stranger,relative,pound,folk,goddess,whoever,steal,lay(laid-laid),dessert,garden,tradition,admire,tie,hunted,ghost,trick,treat,spider,Christmas,lie(lay-lain),novel,eve,dead,business,punish,warn,present,warmth,spread.

Physical property improvement of fluid shortening using peanut oil-based diacylglycerols and their applications in sponge cake

Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, soy lecithin and sucrose ester, and their respective amounts, were investigated. It was found that the addition of emulsifiers had a positive effect on water-absorbing capacity, air-absorbing capacity and viscosity of the oils. Glycerol monostearate was the preferred emulsifier for fluid shortening with a recommended addition of 1.5%. The effects of different diacylglycerol content on fluid shortening and their impact on sponge cake production was also investigated. The onset oxidation temperature of the oil could be increased from 253.21 ℃ for PO-TAG-based fluid shortening to 263.70 ℃ for PO-DAG85-based fluid shortening. And the increase in diacylglycerol content leading to a lower specific gravity of the batter, which was 1.06 g/mL, 1.02 g/mL and 0.98 g/mL prepared by PO-DAG, PO-DAG43 and PO-DAG85 shortening, respectively. The results showed that diacylglycerols can be used as base oils in fluid shortening to improve the crystal network and stability of fluid shortenings, thereby reducing the specific gravity of the batter and improving the structural properties of the cake. This will extend the potential applications of diacylglycerols and increase the variety of base oils available for fluid shortening preparation.

Deep bed filtration model for cake filtration and erosion

Many phenomena in nature and technology are associated with the filtration of suspensions and colloids in porous media. Two main types of particle deposition,namely, cake filtration at the inlet and deep bed filtration throughout the entire porous medium, are studied by different models. A unified approach for the transport and deposition of particles based on the deep bed filtration model is proposed. A variable suspension flow rate, proportional to the number of free pores at the inlet of the porous medium, is considered. To model cake filtration, this flow rate is introduced into the mass balance equation of deep bed filtration. For the cake filtration without deposit erosion,the suspension flow rate decreases to zero, and the suspension does not penetrate deep into the porous medium. In the case of the cake filtration with erosion, the suspension flow rate is nonzero, and the deposit is distributed throughout the entire porous medium. An exact solution is obtained for a constant filtration function. The method of characteristics is used to construct the asymptotics of the concentration front of suspended and retained particles for a filtration function in a general form. Explicit formulae are obtained for a linear filtration function. The properties of these solutions are studied in detail.

The Mooncake Gambling

Mooncake gambling is a valuable Chinese tradition with its origins in the Ming Dynasty,reportedly planned by the legendary explorer Zheng He.Initially crafted to entertain sailors during their extended sea voyages,the game also aimed to ease the homesickness experienced by Zheng He’s troops.Over time,this pastime has transformed into a beloved custom in the Mid-Autumn Festival.

响应面法优化鲢鱼鱼糕工艺研究

鲢鱼是我国重要的淡水鱼资源,因其感官品质和凝胶品质均低于海鱼,限制了其深加工产品的开发。该研究以鲢鱼为原料,考察了漂洗次数、盐擂时间、一段热诱导时间、二段热诱导时间对鱼糕的白度、保水率、质构特性、水分迁移、感官品质的影响,并采用响应面法对其加工工艺进行优化。结果表明,当漂洗次数为2次、盐擂时间为9.81 min、二段热诱导时间为19.69 min时,鱼糕的弹性为0.8525±0.02,感官评分为(92.57±0.59)分,与回归方程的预测值相近,说明此优化工艺可行。该研究结果可以提高淡水鱼深加工产品的开发,也为鱼糜制品深加工技术奠定了理论和技术基础。

Study on Extraction of Tea Saponin from Camellia oleifera Cake Using Water as Extraction Solvent

This paper studied the effects of liquid-solid ratio, temperature, time and pH value on the extraction rate of tea saponin from the cake of Camellia oleifera seeds by using single factor experiment with the cake of Camellia oleifera seeds as the raw materials, and water as the extraction solvent, and orthogonal test was used to determine the optimal extraction process conditions. The results showed that the extraction ratio of tea saponin could reach up to 95.50% when the liquidsolid ratio was 11：1, extracting temperature of 80 ℃, extraction time of 6 h, and pH value of 9.

预制潼关千层饼冷冻饼坯品质变化规律

以高筋小麦粉和猪油为原料制作潼关千层饼饼坯,并对其在冻藏30 d过程中的水分分布、结晶度、微观结构、流变学特性及烤制后成品饼的质构和感官特性进行分析。结果表明:相比于新鲜饼坯,在冻藏第30天时,饼坯自由水含量增加了145%,相对结晶度升高了179.69%,弹性模量与黏性模量分别降低了49.55%和42.40%。第15天开始淀粉颗粒逐渐暴露在面筋网络之外。20 d时饼坯烤制的成品饼酥脆感评分高于合格线,且菌落总数未超标,因此冷冻饼坯保质期为20 d。在冻藏过程中,饼坯弱结合水的减少速率超过了自由水的增加速率,弹性模量比黏性模量下降更快。

超声对冷榨花生饼蛋白功能与结构特性的影响

该文以冷榨花生饼为研究对象,考察超声时间、温度和功率密度对冷榨花生饼蛋白结构和功能特性的影响。结果表明,超声处理显著提高了花生饼蛋白的溶解性、乳化活性、持油性、起泡性和泡沫稳定性,在超声40 min,25℃,5.33 W/cm^(3)时花生饼蛋白乳化活性和溶解性较好,分别提高了61.05%和49.93%。结构研究结果表明,超声处理后花生饼蛋白的α-螺旋结构增加,β-折叠和无规卷曲减少;紫外最大吸收波长蓝移,花生饼蛋白结构展开,氨基酸残基暴露,分子更加松散有序;荧光强度发生了明显变化,荧光最大吸收峰蓝移。花生饼蛋白结构与功能的关系分析表明,超声处理后花生饼蛋白平均粒径减小,二级结构有序性增强,疏水基团暴露,使其溶解性和乳化活性得到改善。