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Food Science and Technology International | 2010

Rapid Determination of Docosahexaenoic Acid in Powdered Oil by Near-Infrared Spectroscopy

Yang Meiyan; Li Jing; Nie Shaoping; Hu Jielun; Yu Qiang; Xie Mingyong; Xiong Hua; Deng Zeyuan; Zheng Weiwan

Near-infrared spectroscopy (NIRS) was used as a rapid and nondestructive method to determine the content of docosahexaenoic acid (DHA) in powdered oil samples. A total of 82 samples were scanned in the diffuse reflectance mode by Nicolet 5700 FTIR spectrometer and the reference values for DHA was measured by gas chromatography. Calibration equations were developed using partial least-squares regression (PLS) with internal cross-validation. Samples were split in two sets, one set used as calibration (n = 66) whereas the remaining samples (n=16) were used as validation set. Two mathematical treatments (first and second derivative), none (log(1/R)) and standard normal variate as scatter corrections and Savitzky-Golay smoothing were explored. To decide upon the number of PLS factors included in the PLS model, the model with the lowest root mean square error of cross-validation (RMSECV=0.44) for the validation set is chosen. The correlation coefficient (r) between the predicted and the reference results which used as an evaluation parameter for the models is 0.968. The root mean square error of prediction of the final model is 0.59. The results reported in this article demonstrate that FT-NIR measurements can serve as a rapid method to determine DHA in powdered oil.Near-infrared spectroscopy (NIRS) was used as a rapid and nondestructive method to determine the content of docosahexaenoic acid (DHA) in powdered oil samples. A total of 82 samples were scanned in the diffuse reflectance mode by Nicolet 5700 FTIR spectrometer and the reference values for DHA was measured by gas chromatography. Calibration equations were developed using partial least-squares regression (PLS) with internal cross-validation. Samples were split in two sets, one set used as calibration (n = 66) whereas the remaining samples (n=16) were used as validation set. Two mathematical treatments (first and second derivative), none (log(1/R)) and standard normal variate as scatter corrections and Savitzky�Golay smoothing were explored. To decide upon the number of PLS factors included in the PLS model, the model with the lowest root mean square error of cross-validation (RMSECV=0.44) for the validation set is chosen. The correlation coefficient (r) between the predicted and the reference results which used as an evaluation parameter for the models is 0.968. The root mean square error of prediction of the final model is 0.59. The results reported in this article demonstrate that FT-NIR measurements can serve as a rapid method to determine DHA in powdered oil


Archive | 2003

Cake of Chinese wolfberry fruit

Xie Mingyong; Wen Huiliang; Wang Yuan-xing


Archive | 2013

Black fungus beverage and preparation method thereof

Xiong Tao; Zhong Hongguang; Xie Mingyong; Lu Jianzhong; Lv Yibin; Liao Qun


Archive | 2005

Plant water beverage and its preparation method

Xie Mingyong; Zhong Hongguang; Fu Zhihong; Nie Shaoping; Yuan Jianping


Archive | 2003

Blood sugar, blood pressure and blood fat depressing health food containing Qingqian willow extract

Xie Mingyong; Wang Yuan-xing; Wen Huiliang


Food Science | 2007

Effects of Semen Plantaginis Polysaccharides on Phenotypic and Endocytosis of Murine Dendritic Cells

Xie Mingyong


Archive | 2015

Nutritional beef and lentinula edodes soybean-wheat sauce and processing technology thereof

Xie Jianhua; Liu Caiyun; Shen Mingyue; Xie Mingyong


Archive | 2014

Separation and purification method for dendrobium polysaccharide

Cui Wuwei; Nie Shaoping; Huang Xiaojun; Xie Mingyong; Tian Fang


Archive | 2013

Blood replenishing cake and preparation method of blood replenishing cake

Xiong Tao; Zhong Hongguang; Xie Mingyong; Lu Jianzhong; Nie Shaoping; Lv Yibin


Food Science | 2011

Tolerance of Lactobacillus plantarum NCU116 in Stimulated Digestive Environments

Xie Mingyong

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