功能性食品

功能性食品的市场繁荣得益于消费者对健康饮食的趋向和生活方式的转变而引起的食品消费模式的变化。在1995年至1999年的五年间,全球功能性食品销售额增长了53.5％。此增长的主要推动力正是发达经济为人们带来的对生活质量更好的期盼。 无可置疑,功能性食品在众多国家和地区的食品市场上占有很强的发展势头。1998年全球功能性食品销售额为278.54亿美元,1999年增长了13.7％达316.70亿美元。     

国际罐头食品市场

罐头工业作为最早被采用的,能长期保存食品的加工方法之一,在国内市场似乎已失去了往日的辉煌。当人们在超市或食品店中精心采购所需的食品时,装有罐头食品的货架往往成了被消费者遗忘的角落,这不得不使一些商家干脆把罐头清出了货架。同样,在国际市场上,特别是生活条     

Fractals and foods

Fractal geometry and related concepts have had only a very minor impact on food research. The very few reported food applications deal mainly with the characterization of the contours of agglomerated instant coffee particles, the surface morphology of treated starch particles, the microstructure of casein gels viewed as a product limited diffusion aggregation, and the jagged mechanical signatures of crunchy dry foods. Fractal geometry describes objects having morphological features that are scale invariant. A demonstration of the self‐similarity of fractal objects can be found in the familiar morphology of cauliflower and broccoli, both foods. Processes regulated by nonlinear dynamics can exhibit a chaotic behavior that has fractal characteristics. Examples are mixing of viscous fluids, turbulence, crystallization, agglomeration, diffusion, and possibly food spoilage.     

Special dietary foods

Abstract

If the present trend in consumer awareness of nutrition continues, the need for special dietary foods designed to correct nutritional imbalance is expected to increase in the coming years. However, this need cannot be met unless special dietary foods with sensory properties similar to those of traditional foods are developed.

Dietary foods that meet the special nutritional needs of people suffering abnormal physiological conditions, such as deficiency states and metabolic disorders, are reviewed. Significant progress has been made in this field, particularly in the area of low‐calorie foods. Much more needs to be done. Palatability of special dietary foods is still a major problem. With the expected approval of several special dietary ingredients (i.e., new intense sweeteners, low calorie fat substitutes, and low calorie bulking agents), the future of the special dietary industry appears bright.     

Amines in foods

Amines represent a class of compounds which historically have been associated with fishery products and cheese; however, this review clearly demonstrates that their occurrence is widespread in our food supply. In addition, their formation pathways, methods of isolation and identification, and sensory properties are discussed.     

Furans in foods

Furans represent a class of compounds that have been reported in a wide variety of foods. Normally, they result from thermal decomposition reactions, and, as such, are important in foods. They also possess unique sensory properties and, thus, can significantly contribute to food flavor. This review shall attempt to summarize their food occurrences, organoleptic properties, and formation pathways.     

2009年食品功能化新潮流——膳食纤维强化食品的市场机遇

随着消费者的生活水平的不断提高和健康意识的日渐增强,大众食品功能化已是当今食品工业的一个流行趋势.本文概述了国际市场的最新食品功能化流行趋势,并指出膳食纤维强化食品将成为2009年的最主要趋势,并为食品企业的产品开发和营销方式提出了一定的建议.     

复合食品增味剂在成味食品中的应用

复合型食品增味剂对食品调味,包含着一系列生物化学原理,它从多方面提升、改善食品风味及产品风格.应用核苷酸盐、有机酸盐、氨基酸、肉香源类物质为核心复合而成的复合食品增味剂在肉制品、豆制品、膨化食品、麻辣小食品、餐饮、火锅调料中应用,对其食品中的腥、臭、异味能得以根除,提味保香、增香,原味突出,厚味悠长,回味无穷.     

动物源性食品中黄霉素残留量测定的研究进展

黄霉素因显著的促生长、抗菌等优势曾被广泛应用于水产、畜禽养殖业,但长期食用黄霉素残留的动物源性食品,会破坏人体肠道菌群,影响骨骼发育,大量摄入甚至会产生造血功能障碍。我国已经全面禁用黄霉素饲料添加剂,但仍有不法分子存在,因此建立高效、准确、全面的动物源性食品中黄霉素残留量的检测方法对实现药物残留有效监管、倒逼源头治理具有重要意义。文章综述了动物源性食品中黄霉素残留量的测定方法,分析了动物源性食品中黄霉素残留量的测定方法存在的问题,展望了动物源性食品中黄霉素残留量测定方法的研究方向,以期为进一步优化动物源性食品中黄霉素残留量的检测方法提供思路。     

Chemical tainting of foods

Taints and off-flavours in food are a major cause of consumer rejection of the food product, and consequently the occurrence of such flavour defects is of great concern also to the manufacturer. Unacceptable flavours in foods may develop within the food through chemical or microbial action on food components, or they may be inadvertently introduced into the food during processing or storage, by absorption of chemicals from airborne, waterborne or packaging-related sources. The chemicals responsible for taints and off-flavours are usually volatile organic compounds, which are frequently found at concentrations of less than 1 μg kg⁻¹, and cause flavour problems because of their low odour-threshold values. This paper discusses the possible origins of off-flavours and taints in foods, and describes some incidents in which food taints have been caused by chemical contamination from the environment.     

Tailor-made porous solid foods

A method of controlling the porosity of cellular solid foods and its dependence on solids content were investigated. Freeze-dehydration of cold-set alginate gels was used to produce tailor-made porous solids. Gels were composed of sodium alginate, corn starch, oil and other additives necessary to induce gelation. Porosity values were derived from particle and bulk densities utilizing a helium pycnometer and a volumetric displacement method. To achieve a wider range of porosities, the gels were immersed in sucrose solutions of 10 to 60 8Bx. Gel porosity after drying decreased from 0.85 to 0.42 and 0.07 after immersion in the 30 and 60 8Bx solution for 183 and 158 h, respectively. Similarly, after immersing gels containing an additional 5% soy oil, porosity decreased to 0.36 and 0.04 after 165 and 158 h, in 30 and 60 8Bx solution, respectively. Preparation and formulation play a significant role in porosity, and they can both be utilized to control its value within the range 0.85–0.04. SEM micrographs revealed changes in the original cellular solid, characterized by numerous large void spaces, to a denser and more uniform appearance of the specimen after immersion in the 60 8Bx sucrose solution. The dry gel system with controlled porosity provides a novel tool for the production of tailor-made cellular-solid foods.     

Microbial modeling in foods

Predictive food microbiology is a field of study that combines elements of microbiology, mathematics, and statistics to develop models that describe and predict the growth or decline of microbes under specified environmental conditions. Models can be thought of as having three levels: primary level models describe changes in microbial numbers with time, secondary level models show how the parameters of the primary model vary with environmental conditions, and the tertiary level combines the first two types of models with user‐friendly application software or expert systems that calculate microbial behavior under the specified conditions. Primary models include time‐to‐growth, Gompertz function, exponential growth rate, and inactivation/survival models. Commonly used secondary models are response surface equations and the square root and Arrhenius relationships. Microbial models are valuable tools in planning Hazard Analysis, Critical Control Point (HACCP) programs and making decisions, as they provide the first estimates of expected changes in microbial populations when exposed to a specific set of conditions. This review describes the models currently being developed for food‐borne microorganisms, particularly pathogens, and discusses their uses.