食品工业的开放式创新

当今时代,企业纷纷运用创新的理念和方法来寻求和构建企业的竞争优势。在传统的创新模式下企业依靠自己的力量,进行大规模的技术研发。随着企业环境出现的一些新变化,企业创新发展趋势正由封闭式创新模式向开放式创新模式转变。本文主要探讨了开放式创新在食品行业的应用。     

Potential applications of laccase in the food industry

Laccase is a widely studied enzyme because of its potential use in several areas such as textile, paper and pulp industries. This review presents the potential application of this enzyme in the food industry. Laccase can be used in bioremediation, beverage (wine, fruit juice and beer) processing, ascorbic acid determination, sugar beet pectin gelation, baking, and as biosensor and to improve food sensory parameters. Laccase could increase productivity, efficiency and quality of food products without a costly investment and has the advantage of being a mild technology.     

表面活性剂及其在食品工业中的应用

从表面活性剂的定义、分类出发,阐述表面活性剂的主要功能(増溶、乳化、润湿功能),及其在食品工业中的应用(在饮料、调味品、奶糖、糕点、食品检测、功能食品和微胶囊技术中的应用),以及作为脂肪替代品等方面的应用研究进展,同时也对表面活性剂的研究方向和发展趋势作了展望。     

新型功能食品——微藻的开发

<正> 微藻是海洋生物资源的重要组成部分,目前的种类大约有40,000种。微藻中含有丰富的蛋白质、氨基酸、矿物质、维生素及脂质等营养物质,早在16世纪,人们就将它当作食物食用。微藻的蛋白质含量尤高,超过了人们日常主要食品的蛋白质含量,而且含有全部8种必需氨基酸,可作为蛋白质的一个重要来源。 近年的研究发现,微藻中还含有多     

激光在纺织工业中的应用前景

总结了汉诺威激光研究中心的各种激光应用技术.利用准分子UV激光处理织物,可以改变织物的润湿性--由亲水变为疏水,还提及了用于安全气囊产业用纺织品的激光焊接技术,以及利用新发展的激光技术在纺织品上产生导电通路.     

低聚木糖在食品工业中的应用

介绍了低聚木糖在饮料、保健食品、焙烤食品等食品工业中的的应用，概述了低聚木糖的发展前景。     

低聚木糖在食品工业中的应用

介绍了低聚木糖在饮料、保健食品、焙烤食品等食品工业中的的应用,概述了低聚木糖的发展前景。     

纳米技术在食品加工中的应用

论述了纳米技术在食品加工、食品机械、食品包装、食品检测中的应用,并阐述了纳米食品的概况。     

The applications of nanotechnology in food industry

Nanotechnology has the potential of application in the food industry and processing as new tools for pathogen detection, disease treatment delivery systems, food packaging, and delivery of bioactive compounds to target sites. The application of nanotechnology in food systems will provide new methods to improve safety and the nutritional value of food products. This article will review the current advances of applications of nanotechnology in food science and technology. Also, it describes new current food laws for nanofood and novel articles in the field of risk assessment of using nanotechnology in the food industry.     

环糊精在食品工业中的新应用

环糊精具有特殊的空腔结构,可与亲脂化合物络合形成主客体包合物,在食品工业中有非常广泛的应用。近年来,环糊精作为功能成分在食品中的应用也受到越来越多的关注。本文在总结近期环糊精文献的基础上,简要阐述环糊精包合物在食品中的最新应用,重点探讨"空"环糊精在作为膳食纤维和水包油乳剂、去除胆固醇以及抗淀粉老化回生等方面的应用。同时对环糊精作为食品添加剂在食品加工中的国内外使用标准进行综述。目前环糊精聚合物及其衍生物在食品加工中研究较多,它与高聚物结合可制备水凝胶、纳米微粒和胶束,未来必将在食品工业中发现更多有价值的应用。     

可食性膜及其在食品工业中的应用

主要介绍可食性膜的概念和性质及其在食品工业中的主要应用。     

分离用无机膜及其在食品中的应用

概述了无机膜的种类、特点,同时介绍了无机膜在食品分离中的研究应用情况及今后的发展前景。     

脱水方法及其在食品工业中的应用

主要综述了脱水的方法、原理及其特点，并从可行性和经济性的角度论述了各种脱水方法在食品工业中的应用。     

Protein engineering and its applications in food industry

Protein engineering is a young discipline that has been branched out from the field of genetic engineering. Protein engineering is based on the available knowledge about the proteins structure/function(s), tools/instruments, software, bioinformatics database, available cloned gene, knowledge about available protein, vectors, recombinant strains and other materials that could lead to change in the protein backbone. Protein produced properly from genetic engineering process means a protein that is able to fold correctly and to do particular function(s) efficiently even after being subjected to engineering practices. Protein is modified through its gene or chemically. However, modification of protein through gene is easier. There is no specific limitation of Protein Engineering tools; any technique that can lead to change the protein constituent of amino acid and result in the modification of protein structure/function is in the frame of Protein Engineering. Meanwhile, there are some common tools used to reach a specific target. More active industrial and pharmaceutical based proteins have been invented by the field of Protein Engineering to introduce new function as well as to change its interaction with surrounding environment. A variety of protein engineering applications have been reported in the literature. These applications range from biocatalysis for food and industry to environmental, medical and nanobiotechnology applications. Successful combinations of various protein engineering methods had led to successful results in food industries and have created a scope to maintain the quality of finished product after processing.     

超声技术在食品工业中的研究进展

超声技术在食品工业中的应用可分为两类:检测超声技术和功率超声技术。检测超声技术为一非破坏性检测技术,可以用来分析检测食品体系中的组成、质构、流变学性质等物化性质。功率超声主要用于食品的物理和化学改性,如活化酶、促进乳化、加速结晶、嫩化肉和有效成分的快速提取等。     

纳米技术在果酒业中的潜在应用

随着科学技术的发展,纳米技术已渗透到各行各业。然而其在果酒业中的应用尚处于研究探索阶段。该文根据纳米材料的特性,较系统地阐述了纳米技术、纳米材料在改进果酒包装性能、改善果酒风味和增强功能特性以及果酒在线检测中的应用,并指出纳米技术在果酒业的发展前景。     

酶固定化及其在食品工业中应用新进展

酶的固定化是用人工方法把从生物体内提取出来的酶固定在特定的载体上,酶被限定在一定区域内,但仍保持其原有高效、专一、条件温和的催化功能.固定化酶在生物、医药、农业、食品、化工、能源开发、环境保护等方面得到了广泛应用.本文概述了固定化酶的制备方法及优缺点,总结了固定化酶在食品工业中的最新应用情况,并对其应用前景进行了展望.     

谷氨酰胺转胺酶的特性及其在食品工业中的应用

谷氨酰胺转胺酶可以催化蛋白质分子内或分子间的酰基转移反应，通过形成的交联键改善蛋白质的功能性质。本文介绍了谷氨酰胺转胺酶的作用机理及谷氨酰胺转胺酶在食品工业中的应用。     

纤维素酶在食品工业中的应用进展

纤维素酶在食品工业中具有广泛的应用价值。本文就纤维素酶的理化性质进行了阐述;探讨了纤维素酶的来源、制备及提取方法;重点论述了纤维素酶在发酵、食品加工以及其他方面的应用;对该酶在食品工业中的潜在应用价值作了展望。