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国内外发酵食品的发展现状 总被引:1,自引:0,他引:1
我国传统发酵食品历史悠久,曾影响着日本、朝鲜等国家。东方传统发酵食品具有很多相似之处,但与西方国家相比,由于地理环境和生活方式不同,使得传统发酵食品的生产形式、风味和食用特点等存在一定的差异,但我国传统发酵食品工业化程度不高,只有白酒等产品实现了工业化生产,其它产品如腐乳、豆豉、酱油等,都基本是作坊式生产或工业化程度很低。而西方的一些传统发酵食品都已经实现了工业化生产,如干酪、酸奶、啤酒、葡萄酒、发酵肠等。因此必须提高我国传统发酵食品工业化水平,参与国际竞争。 相似文献
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传统发酵食品体系是功能性食品微生物的重要来源。多样的微生物构成了发酵食品的复杂微生态环境,其代谢作用与发酵制品的品质和风味密切相关,许多功能性微生物也赋予了发酵制品特殊的活性。但与此同时,微生物代谢的过程中也伴随有害物质的产生,传统发酵食品的安全问题也成了人们的关注焦点。因此,探究发酵食品中微生物的群落组成和代谢作用对发酵食品的质量控制和新功能的发掘都具有重要意义。随着分子生物学技术的发展,传统发酵食品微生物的群落组成逐步得到解析,微生物在发酵环境中的作用也越来越多地被研究。本文对大豆发酵食品、食醋、发酵酒类、普洱茶、红曲等传统发酵食品中的微生物及其代谢作用进行了综述,并对发酵食品中功能性微生物的研究方向进行了展望。 相似文献
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0 引言大豆是一种价廉而营养丰富的植物蛋白资源。在远东许多国家,特别是在我国,将大豆作为食品持续了许多世纪。传统的非发酵型食品有豆腐、豆浆、豆干、百页等;经霉菌发酵食品有豆酱、腐乳、豆脯、纳豆等。但长期以来,大豆的乳酸发酵制品始终未能得以开发。纵观我国在这方面的研究及 相似文献
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Applications of emerging imaging techniques for meat quality and safety detection and evaluation: A review 总被引:2,自引:0,他引:2
Zhenjie Xiong Hongbin Pu Wenhong Gao Qiong Dai 《Critical reviews in food science and nutrition》2017,57(4):755-768
With improvement in people's living standards, many people nowadays pay more attention to quality and safety of meat. However, traditional methods for meat quality and safety detection and evaluation, such as manual inspection, mechanical methods, and chemical methods, are tedious, time-consuming, and destructive, which cannot meet the requirements of modern meat industry. Therefore, seeking out rapid, non-destructive, and accurate inspection techniques is important for the meat industry. In recent years, a number of novel and noninvasive imaging techniques, such as optical imaging, ultrasound imaging, tomographic imaging, thermal imaging, and odor imaging, have emerged and shown great potential in quality and safety assessment. In this paper, a detailed overview of advanced applications of these emerging imaging techniques for quality and safety assessment of different types of meat (pork, beef, lamb, chicken, and fish) is presented. In addition, advantages and disadvantages of each imaging technique are also summarized. Finally, future trends for these emerging imaging techniques are discussed, including integration of multiple imaging techniques, cost reduction, and developing powerful image-processing algorithms. 相似文献
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采前喷施壳聚糖复合膜对猕猴桃软腐病的防控及其保鲜作用 总被引:1,自引:0,他引:1
以‘贵长’猕猴桃为试材,通过病原菌分离、致病性测定和DNA测序鉴定了修文县猕猴桃软腐病病原菌,并选用壳聚糖、钙盐和糊精分别与茶多酚、甘氨酸、柠檬酸、抗菌肽混合制备和筛选了复合膜剂,研究了采前幼果期和壮果末期果面喷施壳聚糖复合膜对猕猴桃软腐病的防控及其保鲜作用。结果表明,修文县猕猴桃软腐病病原菌为葡萄座腔菌(Botryosphaeria dothidea)和拟茎点霉菌(Phomopsis sp.);采前喷施不同壳聚糖复合膜对其软腐病的防效均达60%以上(添加茶多酚防效86.54%、甘氨酸防效61.54%、柠檬酸防效71.15%、抗菌肽防效69.23%),显著降低丙二醛(MDA)积累,提高果实的超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和过氧化物酶(POD)活性,诱导增强果实的抗病性。同时,该复合膜能有效地增加果实单果质量和体积,显著提高果实VC、可溶性固形物、可溶性总糖、可滴定酸、叶绿素和蛋白质的含量,促进猕猴桃产量的增加和品质的改善。此外,施用该复合膜还能有效提高和维持果实硬度、降低果实呼吸强度以及果实质量损失率和营养物质的损失,明显抑制果实可溶性固形物和可溶性总糖含量的上升速率和延缓组织的衰老软化,从而提高了猕猴桃耐贮性。研究结果为猕猴桃优质栽培、病害有机防控和果实绿色保鲜提供了科学依据和新途径。 相似文献
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Douglas G. Hayes 《粮油食品科技》2020,28(5):31-40
表面活性剂是重要的化学产品,作为乳化剂和界面改性剂应用于家用洗涤剂、个人护理产品、油漆和涂料、食品、化妆品和制药工业中。聚焦表面活性剂在研究和开发方面取得的最新国际进展,尤其以改善其在整个生命周期的生态可持续性,包括以再生资源为原料的衍生物、使用绿色制造原则生产、以及在消费者使用和处置过程中提高生物相容性和生物降解性。生物基表面活性剂来源于植物油、多糖、蛋白质、磷脂和其他可再生资源,目前约占表面活性剂市场的24%,这一比例预计还将增加,特别是在亚洲。可再生能源的使用对消费者很有吸引力,因为这能减少二氧化碳(一种与气候变化有关的温室气体)的产生。酶可以通过减少有机溶剂、水和能源的使用,减少副产品和废物的形成,大大提高工艺的可持续性。在用于合成表面活性剂的生物酶中,脂肪酶是最强效的,因其具有较高的生物催化活性、操作稳定性和形成或切割酯、酰胺和硫代酯键的能力。为了使酶成为表面活性剂的强效催化剂,需对其进一步研究开发,以提高催化生产率、稳定性和降低其购买成本。 相似文献
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Sara Zanini Marta Marzotto Francesco Giovinazzo Claudio Bassi 《Critical reviews in food science and nutrition》2015,55(13):1870-1885
Cancer is the second leading cause of death in developed countries and poor diet and physical inactivity are major risk factors in cancer-related deaths. Therefore, interventions to reduce levels of smoking, improve diet, and increase physical activity must become much higher priorities in the general population's health and health care systems. The consumption of fruit and vegetables exerts a preventive effect towards cancer and in recent years natural dietary agents have attracted great attention in the scientific community and among the general public. Foods, such as tomatoes, olive oil, broccoli, garlic, onions, berries, soy bean, honey, tea, aloe vera, grapes, rosemary, basil, chili peppers, carrots, pomegranate, and curcuma contain active components that can influence the initiation and the progression of carcinogenesis, acting on pathways implied in cell proliferation, apoptosis and metastasis. The present review illustrates the main foods and their active components, including their antioxidant, cytotoxic, and pro-apoptotic properties, with a particular focus on the evidence related to cancers of the digestive system. 相似文献
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Aygül Küçükgülmez Mehmet Çelik Yasemen Yanar Beyza Ersoy & Mustafa Çikrikçi 《International Journal of Food Science & Technology》2006,41(9):1023-1026
The objective of this study was to determine the nutritional composition of the breast, claw meat and hepatopancreas of the blue crab (Callinectes sapidus). Samples were subjected to proximate (protein, fat, ash and moisture) and calcium, magnesium, phosphorus, potassium and sodium (Ca, Mg, P, K and Na) analyses. Protein, fat, ash and moisture of the breast, claw meat and hepatopancreas of the blue crab averaged 19.05, 0.59, 2.10 and 76.85 g/100 g, respectively. The results have revealed that this species is a rich source of protein, Ca, Mg, P and Na. Claw meat had higher protein concentrations (19.55 g/100 g) than both breast meat and hepatopancreas (18.81 g/100 g). Na was predominant element among minerals analysed. There were significant differences between Ca, Mg, P, K and Na contents of claw, breast meat and hepatopancreas of the blue crab. Information on the nutrient composition is needed to facilitate the processing, utilisation and marketing of blue crab products. Blue crab could balance human nutrition and could be used as an alternative dietary supplement of proteins and mineral matter. 相似文献
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分析了1995年以来美国、欧盟、日本、韩国和我国猪牛羊禽肉价格走势。除日本外,其余国家牛肉和猪肉价格均呈上涨趋势;美国、欧盟和中国羊肉价格以及美国、欧盟、韩国和中国鸡肉均呈涨势。日本和韩国牛肉/猪肉比价显著高于其它国家,总体呈降势,美国、欧盟和中国则呈增加趋势。我国牛羊肉/猪肉比价季节性不明显。我国和韩国鸡肉/猪肉比价处于低位。 相似文献
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《Journal of Natural Fibers》2013,10(2):91-109
Abstract Composite materials reinforced with natural fibres, such as flax, hemp, kenaf and jute, are gaining increasing importance in automotive, aerospace, packaging and other industrial applications due to their lighter weight, competitive specific strength and stiffness, improved energy recovery, carbon dioxide sequestration, ease and flexibility of manufacturing and environmental friendliness besides the benefit of the renewable resources of bast fibres. The market scenario for composite applications is changing due to the introduction of newer biodegradable polymers, such as PLA synthesized from corn, development of composite making techniques and new stringent environmental laws requiring improved recyclability or biodegradability for industrial applications where stress bearing capacities and micro-mechanical failures dictate serviceability. Bast fibre reinforced composites, made from biodegradable polymers, will have to compete with conventional composites in terms of their mechanical behaviour. Biocomposites, in which natural fibres, such as kenaf, jute, flax, hemp, sisal, corn stalk, bagasse or even grass are embedded in a biodegradable matrix, made as bioplastics from soybean, corn and sugar, have openedup new possibilities for applications in automotive and building products. Obviously, new approaches to research and development will be required to improve their mechanical properties, such as tensile, bending and impact resistance to match their performance and commercial competitiveness against petroleum based products. The research community has to look at the various possibilities of combining natural fibres, such as sisal, flax, hemp and jute with polymer matrices from non-renewable and renewable resources to develop cost effective biocomposites. This paper will review the newer products and techniques that can improve the properties of bast fibre based composites as well as potential structural and non-structural applications which can increase their market share. 相似文献
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《Food Reviews International》2013,29(2):155-167
Yuzu (Citrus ichangensis × C. reticulate) fruit is an important functional food that possesses several health-promoting properties. It has been widely used in commercial medical products, healthy foods, and cosmetics in many countries. Yuzu is a rich source of wide variety of non-nutritive compounds, such as flavonoids, anthocyanins, phenolic acids, carotenoids, and tannins; as well as nutritive compounds such as sugars, proteins, vitamins, fibers, and minerals. Yuzu fruit (juice, peel, and seeds) and its bioactive compounds have been demonstrated to have numerous functional properties, such as antioxidant, anti-inflammatory, anticancer, antiplatelet, angiogenesis, and antimicrobial properties, both in vitro and in vivo. These diverse applications provided by the yuzu fruit (juice, peel, and seeds) and its bioactive compounds are of great industrial importance. This review summarizes the composition, nutritional values, and functional properties of yuzu fruit, and their biological activity in relation to their potential impact on human health. 相似文献
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为发现芝麻油中新成分,通过UPLC/Q-TOF MS/MS对4种芝麻油甲醇提取液进行检测分析。结果表明:4种芝麻油中共发现143种共同物质,其中正离子模式71种,负离子模式72种。共同物质中鉴定出77种物质,其余66种为未鉴定成分;77种鉴定成分中包括脂肪酸及衍生物(8种)、芝麻素、芝麻林素、硬脂酰胺等12种已知成分,其余65种为新发现成分;新发现成分包括油酸酰胺、棕榈酰胺、亚油酰胺、芥酸酰胺、8-甲基-N-香草基壬酰胺、辣椒酰胺、N-硬脂酰丙氨酸等17种脂肪酸酰胺,十六碳烯酸、十八碳烯酸等22种脂肪酸及衍生物,5-脱氧基维醇、天孢菌素等5种类黄酮,马泰树脂醇、银杏酸等21种其他成分。芝麻油中含有大量新成分和未知成分,富含的脂肪酸、脂肪酸酰胺、类黄酮、木脂素等物质可解释其独特生理功能。 相似文献