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71.
72.
研究以大豆分离蛋白、豌豆淀粉和三乙酸甘油酯为主要原料的可食性涂层对冷却牛肉感官品质的影响。以冷却牛肉的感官评价值为响应值,采用响应面分析方法优化可食性涂层的最佳配方。实验结果显示,当可食性涂层中大豆分离蛋白含量为3.00g/100mL、豌豆淀粉含量为4.90g/100mL和三乙酸甘油酯为1.49g/100mL时,冷却牛肉的感官品质最佳,并且显著优于未包装的冷却牛肉,验证实验表明预测值与真实值相对偏差仅为2.4%,为可食性涂层在冷却肉保鲜中的应用提供了理论支持。 相似文献
73.
利用双轮母糟代替扔糟进行酒精串蒸,最大限度地提取母糟的香味物质。试验表明,双轮母糟串入适量的酒精,其酒质具有原粮食酒的质量风格,酒质口感得到改善,优质品率得到提高,达到了节粮降耗、综合利用、优化工艺的目的。 相似文献
74.
Analysis of the induction period of oxidation of edible oils by differential scanning calorimetry 总被引:2,自引:0,他引:2
P. Šimon Ĺ. Kolman I. Niklová Š. Schmidt 《Journal of the American Oil Chemists' Society》2000,77(6):639-642
Oxidation of rapeseed and sunflower oils has been studied by differential scanning calorimetry under non-isothermal conditions
and by Oxidograph under isothermal conditions for various temperatures. The parameters of an Arrhenius-like equation describing
the temperature dependence of induction period have been obtained. A new method for evaluation of the parameters from nonisothermal
diffential scanning calorimetry measurements, based on the dependence of onset temperature of the oxidation peak on heating
rate, is presented. It has been shown that the method gives parameters not affected by systematic errors. These can be used
in modeling the oxidation process where the effects of oxygen diffusion, heat transfer, and evolution of reaction heat are
explicity involved. The results obtained by differential scanning calorimetry are compared with the Oxidograph measurements.
The discrepancies between the results obtained by the two methods are accounted for by oxygen diffusion within the samples. 相似文献
75.
The determination of phthalates in edible oils (virgin olive oil, olive oil, canola oil, hazelnut oil, sunflower oil, corn oil) sold in Turkish markets was carried out using gas chromatography–mass spectrometry. Mean phthalate concentrations were between 0.102 and 3.863 mg L?1 in virgin olive oil; 0.172 and 6.486 mg L?1 in olive oil; 0.501 and 3.651 mg L?1 in hazelnut oil; 0.457 and 3.415 mg L?1 in canola oil; 2.227 and 6.673 mg L?1 in sunflower oil; and 1.585 and 6.248 mg L?1 in corn oil. Furthermore, the influence of the types of oil and container to the phthalate migration was investigated. The highest phthalate levels were measured in sunflower oil. The lowest phthalate levels were determined in virgin olive oil and hazelnut oil. The highest phthalate levels were determined in oil samples contained in polyethylene terephthalate. 相似文献
76.
《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2013,30(2):272-277
The residue depletion profile of sulfachlorpyrazine was studied in healthy broilers after oral administration of Sulfatyf®, given at a dose of 50?mg sulfachlorpyrazine (SCP) per kg body weight once daily for 3 consecutive days. Twenty-five medicated broilers were slaughtered on the 5th, 10th, 14th and 16th day of post-medication, and muscle, fat with skin, liver and kidney tissues were sampled and analysed using an high-performance liquid chromatography (HPLC) method with satisfactory recovery (74.5%?±?2.9%) and specificity. The estimated values of LOD and LOQ were 18.40 and 55.70?ng?ml?1, respectively. On the 5th and 10th day of post-medication, the concentrations of SCP residue in all samples examined were higher than the corresponding MRLs established by the European Union and the highest SCP concentrations were measured in muscle. A maximum withdrawal time of 14 days was calculated to ensure consumer safety. 相似文献
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79.
过量摄入食用油对人体健康的危害较大,但过量摄入食用油的现象却普遍存在,其原因主要有环境因素、主观因素和客观因素,即社会认知的缺乏及各种传播媒介的宣传缺失,个人用油习惯错误和健康意识薄弱,食用油油瓶设计的缺陷.在食用油容器的设计上,针对还未形成健康用油意识的人群,可在食用油油瓶设计中加入警示性设计元素;对于明知过量摄入食用油不利于身体健康但在生活中依然过量食用的人群,可使用障碍性设计方法;对于那些具备健康用油意识且愿意将这一理念付诸实际生活的人群而言,可使用定量化设计方法;另外,还可进行食用油健康指示系统的附加设计. 相似文献
80.
The aim of this study was to apply an edible coating containing prebiotics such as oligofructose and inulin to fresh-cut apple wedges. An assessment of the quality, sensory, polyphenol, and volatile attributes of coated and uncoated fresh-cut apple wedges was also undertaken. Fructan analysis showed that all prebiotics remained stable over the 14-d storage period and an intake of 100 g of apple supplies 1 to 3 g of prebiotics. Browning index, firmness, acidity remained stable throughout the 14 d compared to the control while applying prebiotic coatings resulted in an increase in soluble solids. Sensory and visual assessment indicated acceptable quality of apple wedges coated with prebiotics. HPLC analysis showed that levels of polyphenolic compounds were more stable in coated apple wedges (without prebiotic inclusions) than in uncoated control apples. No difference was found between O(2) and CO(2) headspace concentration of coated and uncoated samples. Significant differences (P < 0.001) were found for headspace volatile production between the samples. Most coated samples showed lower volatile production in the headspace than uncoated samples. 相似文献