Effect of dose rate and length of storage on the ESR signal strength in irradiated chicken bone

One hundred and twenty-five pairs of chicken drumsticks were randomly allocated to one of five dose rates: 5, 10, 15, 20 or 600 kGyh-. The highest dose rate was obtained using a linear accelerator whilst the remaining dose rates were provided using a ⁶⁰Co gamma source. Each batch of 25 pairs was further divided into groups five of which were stored at 4°C for 0, 7, 14, 21 or 28 days. ESR spectroscopy was used to measure the intensity of the radiation-induced signal. There was a quadratic relationship between ESR signal strength and dose rate, which although statistically significant is unlikely to be of practical importance. The magnitude of the ESR signal declined by about 20% over the first 14 days of storage at 4°C and thereafter the decrease was minimal.     

Mashing of rice with barley malt under non-conventional process conditions for use in food processes

Non-conventional mashing conditions are relevant in the development of a lactic acid-fermented soymilk beverage where mashed rice is the source of carbohydrates for the fermentation and sweetness of the beverage. Advantages in the process layout could be achieved by mashing at higher pH and lower malt concentrations than normally used in the brewing industry. the work reported here assessed the consequences of mashing under non-conventional conditions. Malt concentration in the cereal part was varied from 25% to 70% (w/w), pH was varied within 5.3 to 7.1, and prolongation of the holding times at 50°C and 62°C was investigated. Regression equations have been established for predicting yields of soluble protein, low molecular weight sugars and total fermentability as functions of pH and malt concentration. the results showed that the maltose yield was constant while glucose, maltotriose and total fermentable sugar yields decreased slightly with increasing pH and decreasing malt concentration. Prolonged mash holding times at 50°C and 62°C gave minor increases in protein yields only. It is concluded that it is quite acceptable to use non-conventional mashing conditions when a mashing step is integrated in other food processes.     

大历史视野下中国饮食走进西方世界的文化解读——英国作家J．A．G．罗伯茨《东食西渐》评析

英国作家J．A．G．罗伯茨先生的《东食西渐》一书,是从一个真正意义上的西方人的视角,运用丰富翔实的英文书籍资料,包括一些珍贵的历史图片撰写而成,而且这些资料在中国国内几乎是找不到的。他从一个生活在中国本土的中国学者无法做到的研究角度,对中国饮食文化自18世纪以来在西方的传播渗透与普及流行进行了深度的介绍与揭示。其深远的文化意义与历史贡献是不言而喻的。     

再论烹饪科学的归属问题

烹饪科学的归属问题已经讨论了数十年,近几年趋向于将烹饪科学归属于大食品科学体系中,但随着我国餐饮业的迅猛发展,餐饮科学体系日见端倪,因此有必要重新审视烹饪科学的归属问题.     

我国有机食品的现状及发展趋势

介绍了有机食品的特点及对人与自然和谐发展的作用,并概述了我国有机食品的发展现状及趋势.     

粮油食品中呕吐毒素危害及风险分析

该文分析呕吐毒素性质,在自然界和粮油食品中存在情况,及对人类和动物危害,并进行风险评估,同时提出预防呕吐毒素危害建议。     

确保粮食安全和环境可持续发展的水土资源利用

主要讨论灌溉农业所面临的挑战.随着人均可用水量的不断下降,灌溉农业必须提高水资源利用效率,同时进一步采用有利于环境的经营和管理方式.灌溉界面临的压力是如何通过提高作物产量和用水效率来实现生产率的最大化.今后的发展方向是以更加高效率、有成效的方式利用水资源,而实现从"提高每滴水的粮食产量"向"少用水,多产粮"的转变,则有助于该目标的实现.为了尽可能减小外在因素的影响,将来的努力方向是在全面性和整体性上下工夫.     

食品包装与环境

介绍了食品包装的类型和特点,分析了当前食品包装的生产、使用对环境所造成的影响,并提出了食品包装与环境协调发展的几点建议。     

An enzyme immunoassay for nisin

The development of an enzyme-linked immunosorbent assay (ELISA) for nisin using polyclonal antiserum is described. The method has a limit of detection of 1.9 X 10⁻² i.u. ml⁻¹ and correlates well with the bioassay. Its use in the analysis of commercial processed cheese samples is described and the results obtained compared with those from the bioassay.