共查询到20条相似文献,搜索用时 31 毫秒
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Anas AI-Nabulsi Reyad Shaker Tareq Osaili Mahmoud Al-Taani Amin Olaimat Saddam Awaisheh Aisha Abushelaibi Richard Holley 《食品科学与工程:英文版(2...》2014,(1):27-35
Soy yogurt has gained significant popularity due to its nutritional health benefits. The objectives of this study were to develop flavored yogurt from soybean milk with reduced soy aftertaste by the addition of 30% (wt/wt) strawberry or orange jam in conjunction with a lactic acid fermentation. Soy milk-based yogurt products were assessed for microbial quality and for acceptability by a panel of Jordanian and Malaysian consumers. Sixty-one individuals, of whom 75.4% (n = 46) were Jordanian and 24.6% (n = 15) were Malaysian, evaluated the plain and flavored soy milk-based yogurt. The overall acceptability of orange and strawberry soy yogurt was rated significantly higher than plain soy yogurt. In general, the orange and strawberry soy yogurt received higher sensory ratings from Malaysian than Jordanian consumers. In addition, formulations with orange jam received higher scores than those flavored with strawberry. Shelf life tests showed that soy yogurt was acceptable for at least 8 d without perceptible spoilage. Therefore, the approach used yielded flavored products with better acceptability and improved sensory attributes, including decreased intensity of off flavor, with suitable shelf life at 4 ℃. 相似文献
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This study evaluated the effect of carbon dioxide addition on microbiological quality during refrigerated storage of raw milk collected in Curitiba city, Brazil. A three factor-two level full factorial design was used to investigate the effect of the pH (5.8-6.4), storage time (0-10 days) and storage temperature (5-10 ℃), on the responses, namely, mesophiles, psychrotrophs, lipolytic psychrotrophs and proteolytic psychrotrophs counts. Results showed that increase in pH and storage time had significant effect on the microbial count. No significant effect of storage temperature was observed for all the microorganisms studied. All responses were well predicted by selected mathematical models, as denoted by coefficient of determination above 0.95. 相似文献
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Theeranun Janjarasskul Panuwat Suppakul 《Critical reviews in food science and nutrition》2018,58(5):808-831
The food industry has been under growing pressure to feed an exponentially increasing world population and challenged to meet rigorous food safety law and regulation. The plethora of media consumption has provoked consumer demand for safe, sustainable, organic, and wholesome products with “clean” labels. The application of active and intelligent packaging has been commercially adopted by food and pharmaceutical industries as a solution for the future for extending shelf life and simplifying production processes; facilitating complex distribution logistics; reducing, if not eliminating the need for preservatives in food formulations; enabling restricted food packaging applications; providing convenience, improving quality, variety and marketing features; as well as providing essential information to ensure consumer safety. This chapter reviews innovations of active and intelligent packaging which advance packaging technology through both scavenging and releasing systems for shelf life extension, and through diagnostic and identification systems for communicating quality, tracking and brand protection. 相似文献
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In spite of receiving a significant amount of food aid, achieving food security has been a major problem in Ethiopia. The claim is evidenced from the 2010 Global Hunger Index where the country fared dismally, coming only fourth from the bottom. There are several factors attributing to this problem of food insecurity in a country like Ethiopia which depends highly on agriculture and allied activities. Some of the factors can be linked to low food production and productivity thereby leading to pervasive poverty. In order to assess these factors, the study was conducted on some selected members of agro-pastoral communities of Somali and Oromia regions in Ethiopia. Using availability of food in the household for the last one month as a proxy for food security, the estimated results of a logistic regression model indicated that the most significant factors affecting household food security are educational level of the spouse and that of the household head, size of farm land, availability of household assets including livestock, peace and security. The paper suggests some leads to how these amenities and resources can be provided to household members as they endeavor to reduce food insecurity. 相似文献
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Kim Bok-Rae 《食品科学与工程:英文版(2...》2014,(6):301-310
Since Korea-Japan annexation in 1910, Japan has promoted the migration and/or tourism into colonial Chosun (old Korea) as an efficient cultural strategy for extending imperialism into Korean peninsula. In many tour guide books, the gisaeng (Korean female entertainers) was not only a symbol of Chosun tradition, but a main icon of Chosun tourism. The high class Korean-styled restaurants (yorijoem) were established as tourist attraction for Japanese inlanders, with singing and dancing gisaengs, ondol (Korean heating floor) house and Korean authentic cuisine, etc. The aim of this paper is firstly to explore the existential change of gisaengs in the yorijoem through its spatial significance in the 1930s, and secondly to explore the identity of Seoul local food culture and its metamorphosis under the colonial modernity. 相似文献
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In this study, effect of chitosan films combined with orange (Citrus sinensis (L.) Osbeck) peel essential oil on the shelf life of deepwater pink shrimp (Parapenaeus longirostris Lucas 1846) was aimed. Chitosan (CH) and 2% orange peel essential oil (OPEO) combinated chitosan (CH+OPEO) were used for preparing film forming solution. Thickness and microstructure of the films, nutritional composition, sensory and melanosis evaluation, chemical, physical, and microbiological analyses were performed periodically and shelf-life was performed during the storage period of 15 days. The combination of chitosan film with OPEO was effective in prolonging the shelf life of fresh shrimps to 15 days (CH+OPEO), whereas the only chitosan-coated group had a shelf life of 10 days (CH) and the samples packaged without chitosan film had a shelf life of 7 days (control). The results of the study suggested that edible chitosan coatings together with OPEO preserved the shrimps and maintained the shelf life throughout the refrigerated storage period. 相似文献
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Through experimental analysis of the liquid flows in a flow channel instrument, prompt evaluation of the physically defined viscosity of non-Newtonian liquid foods was investigated for development into a structurally simple and easy-to-use viscometer. For Newtonian and non-Newtonian test liquids, a relation between the friction coefficient and Reynolds number, which was dimensionless as derived from an expression of analysis as a gravity current, indicated a condition under which the flow in the instrument was laminar and under which an average shear rate was on the order of less than 1 s~. Prediction organized based on this empirical relation reproduced practically the flow curve determined for the liquid foods using a rotor type viscometer. Utilization of the channel instrument as a viscometer was formulated in terms of physical meanings of measurements such as the flow length and elapsed time. 相似文献
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The new Nordic diet (NND) was designed by gastronomic, nutritional and environmental specialists to be a palatable, healthy and sustainable diet containing 30%-40% less meat than the average Danish diet (ADD), ≥ 75% organics, and more locally grown wholegrain products, nuts, fruit and vegetables. In this study, the NND was based on economic modelling to represent a "realistic NND bought by Danish consumers". The objective was to investigate whether the ADD-to-NND diet-shift has environmental consequences that outweigh the increased consumer cost of the diet-shift. The diet-shift reduced the three most important environmental impacts by 16%-22%, mainly caused by reduced meat content. The surcharge to consumers of the ADD-to-NND diet-shift was ∈216/capita/year. In monetary terms, the savings related to the environmental impact of the diet-shift were ∈151/capita/year. 70% of the increased consumer cost of the ADD-to-NND diet-shift was countered by the reduced socioeconomic advantage associated with the reduced environmental impact of the NND. 相似文献
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Jian Ju Yahui Guo Yuliang Cheng He Qian Weirong Yao 《Critical reviews in food science and nutrition》2020,60(17):2825-2836
AbstractConsumers' pursuit to a healthy lifestyle has promoted people to develop new technologies that can prolong the shelf life of food without the use of preservatives. Compared with other types of preservation, edible microcapsules containing essential oils (EOs) are becoming more and more popular especially the starch microcapsules containing essential oil (EOs-starch microcapsules) because of their environmentally friendly, healthier characteristics and the ability to carry active ingredients. In addition, the EOs-starch microcapsules can also reduce the flavor influence and prolong the action time of essential oil on food through its slow release effect, which can promote the use of EOs in food. Understanding the different collocation of edible starch microcapsules and EOs and the related antibacterial mechanism will be more effective and targeted to promote the application of EOs in the real food system. The review focus on the contribution of EOs-starch microcapsules to prolong the shelf life of food products, (1) binding characteristics of EOs-starch microcapsules were analyzed, (2) systematically summarizing the main materials and methods for preparing the EOs-microcapsules, (3) specifically addressing the action mechanisms of EOs-starch microcapsules on microorganism, (4) discussing the applications of EOs-starch microcapsules in specific food. 相似文献
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为了延长荞麦半干面的常温货架期,以聚偏二氯乙烯(PVDC)和聚乙烯(PE)为包装材料,采用不同活性包装方式(脱氧包装和脱氧结合酒精缓释包装)对其进行包装处理。考察脱氧剂、酒精缓释剂和不同包装材料对荞麦半干面货架期和储藏期间品质的影响。测定荞麦半干面在储藏期间菌落总数、酸度值、p H值、质构特性、感官品质和包装袋内顶空氧气含量、顶空酒精浓度的变化。结果表明:储藏期间菌落总数整体呈现上升趋势,脱氧结合酒精缓释包装协同抑制微生物生长。储藏9 d后,脱氧结合酒精缓释包装的面条菌落总数均未超过106cfu/g,同时显著抑制了理化品质的劣变(P0.05);脱氧剂的吸氧量越大,24 h内除氧速率越快,抑菌效果越显著;相同活性包装方式下,与PE包装材料相比,PVDC包装材料能增强其延长荞麦半干面常温货架期的作用效果。与其他包装方式相比,脱氧(200 m L)结合酒精缓释PVDC包装将荞麦半干面货架期延长至16 d,并且维持了面条储藏期间的品质。 相似文献
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Essential oils are concentrated liquids of complex mixtures of volatile compounds and can be extracted from several plant organs. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties. In addition, some essential oils have been used as medicine. Furthermore, the uses of essential oils have received increasing attention as the natural additives for the shelf‐life extension of food products, due to the risk in using synthetic preservatives. Essential oils can be incorporated into packaging, in which they can provide multifunctions termed “active or smart packaging.” Those essential oils are able to modify the matrix of packaging materials, thereby rendering the improved properties. This review covers up‐to‐date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf‐life extension of food products. 相似文献
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Ubonrat Siripatrawan & Pantipa Jantawat 《International Journal of Food Science & Technology》2009,44(1):42-49
Actual storage shelf life test by storing a packaged product under typical storage conditions is costly and time consuming. A new approach using an artificial neural network (ANN) algorithm for shelf life prediction of two varieties of moisture-sensitive rice snacks packaged in polyethylene and polypropylene bags and stored at various storage conditions was established. The ANN used to predict the shelf life was based on multilayer perceptron with back propagation algorithm. The ANN algorithm employed the data of product characteristics, package properties and storage conditions. The neural network comprised an input, one hidden and one output layers. The network was trained using Bayesian regularisation. The performance of ANN was measured using regression coefficient ( R 2 = 0.23–0.28) and root mean square error (RMSE = 0.96–0.99). The ANN-predicted shelf lives agreed very well with actual shelf life data. ANN could be used as an alternative method for shelf life prediction of moisture-sensitive food products as well as product/package optimisation. 相似文献
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可食性降解抗菌保鲜膜的研究进展 总被引:2,自引:1,他引:1
食品贮藏过程中微生物引起的腐败是影响食品货架期的最重要的因素之一。为此,作为食品流通领域的重要成员,食品包装材料不仅应具有美观商品、便于运输等优点,对一些包装材料还要求具有抗菌、延长食品货架期的功能,并且本身具有安全性和可食用性,这就推动了人们对食品抗菌保鲜膜领域的研究。本文主要介绍了可食性、可降解性(抗菌)保鲜膜的概念、种类(多糖类、蛋白质类、脂类、复合膜类),抗菌剂的种类(有机抗菌剂、无机抗菌剂、天然抗菌剂、细菌素等);阐述了可食性、可降解抗菌保鲜膜的国内外研究现状;展望了可食性降解抗菌保鲜膜的未来发展趋势。本文期望为抗菌保鲜膜领域的研究提供一些新的思路。 相似文献
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Evaluation of PLA nanocomposite films on physicochemical and microbiological properties of refrigerated cottage cheese 下载免费PDF全文
Wenhui Li Lin Li Heng Zhang Minglong Yuan Yuyue Qin 《Journal of Food Processing and Preservation》2018,42(1)
A novel antimicrobial packaging system was prepared by incorporating TiO2 or Ag nanoparticles into poly(lactic acid) (PLA) matrix. The effect of PLA, PLA/TiO2, and PLA/TiO2 + Ag film on the physicochemical and microbiological properties of Yunnan cottage cheese stored at 5 ± 1 °C for 25 days was investigated. The low density polyethylene (LDPE) film was used as the control. The weight loss, pH value, lactic acid bacteria count (LAB), texture, sensory quality, and antimicrobial activity were determined. Cheeses packed by PLA/TiO2 and PLA/TiO2+Ag film provided better retention in pH value, LAB, sensory quality, and antimicrobial activity compared with those packed by PLA and LDPE film. Migration of Ti and Ag nanoparticles was lower than the limit of 10 mg/kg as defined by EFSA for food contact materials. The results indicated that the incorporation of TiO2 or Ag nanoparticles into PLA matrix could maintain cheese quality and prolong its shelf life to 25 days.