Tag: Activity

Gou Jinying, a researcher at the school of life sciences of Fudan University, revealed the methods to improve the antioxidant activity of wheat products
By: Date: 2022-03-26 Categories: foodtechnology Tags: ,

On March 3, the internationally renowned academic journal food chemistry published a research paper entitled”boosting the antioxidant potential of pasta by a precondition stop mutation in wheat keto-acetylase-2″, This paper reports the important research results of Gou Jinying researcher group in the school of life sciences of Fudan University in improving the biological activity of wheat.

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In 2022, the”you order and I inspect” activity of Shanghai food safety was launched in Changning today
By: Date: 2022-01-18 Categories: chinesefood Tags: ,

On the morning of January 14, the launching ceremony of”you order and I check” of Shanghai food safety in 2022 was held in Raffles square, Changning District, and an online live sampling inspection activity participated by consumer representatives was carried out. Chen Xuejun, director of the municipal market supervision bureau, Yang Yuanfei, member of the Standing Committee of Changning District Party committee and deputy head of Changning District, and Li Xiaomeng, chief economist of the municipal market supervision bureau, announced the official launch of the activity.

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Structure and function analysis of different types of tea polysaccharides
By: Date: 2021-10-18 Categories: foodtechnology Tags: ,

The national Chengdu agricultural science and Technology Center (NASC) and the plant and human health mechanism innovation team of the Institute of urban agriculture (IUA, CAAS) of the Chinese Academy of Agricultural Sciences, together with domestic teams such as the Key Laboratory of coarse grain processing of the Ministry of agriculture and rural areas of Chengdu University, published high-level research articles on the famous international journal antioxidants in the food field. In this paper, 12 kinds of tea polysaccharides were prepared by low eutectic solvent method, and their chemical composition, structural characteristics and biological characteristics were described in detail.

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EU extends approval period for low-risk active substance calcium carbonate
By: Date: 2021-09-07 Categories: foodwarning Tags: ,

According to the EU Official Gazette, on September 3, 2021, the European Commission issued Regulation (EU) No. 2021/1448, extending the validity period of the active substance calcium carbonate (calcium carbonate) approval to October 31, 2036, and at the same time, the EU The List of Pesticide Active Substances (EU) No. 540/2011 will be revised.

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Dezhou Food Safety Awareness Week home promotion event launched
By: Date: 2021-06-21 Categories: chinesefood Tags: ,

On June 21, Dezhou City held the launching ceremony of the home publicity activities of Food Safety Publicity Week. Gao Xupeng, director of Dezhou Food and Drug Safety Office and director of the Municipal Market Supervision Bureau, attended and announced the official launch of the event. The event invites experts to give lectures on health knowledge and food safety knowledge.

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Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of wet-cured yak meat
By: Date: 2021-04-20 Categories: foodtechnology Tags: ,

This article explores the effect of sodium nitrite treatment on the endogenous antioxidant capacity and free radical content of wet-cured yak meat, through the superoxide dismutase (SOD), catalase (CAT), glutathione peroxidation The activities of GSH-Px and nitric oxide synthase (iNOS, TNOS) and the content of superoxide anion radicals, hydrogen peroxide, nitric oxide (NO) and hydroxyl radicals (•OH) inhibition were evaluated.

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