谈天然色素的推广应用与二次技术开发

人们使用的食用色素按其来源和性质,可分为食用合成色素和食用天然色素。食用合成色素多以从石油制品中提取的苯、甲苯、萘等为原料合成,又称煤焦油色素或苯胺色素。30多年来,合成色素在食品的着色加工中,占据着绝对的主导地位。然而,随着科技的进步和食品毒理学的不断发展,人们发现合成色素中有不少品种具有致毒、致癌、致畸的性质,于是各国相继对食用合成色素的使用进行管理,并立例限制甚至禁止使用。英国、日本、美     

食用色素在食品中的应用及检测方法研究进展

介绍了食用合成色素、天然替代色素和天然色素在食品中的应用概况,食品中合成色素的检测方法,以及未来食用色素的发展趋势。     

染料、食用合成色素的毒性及简易鉴别

食品的颜色多种多样,有些是该食品本身所固有的,有些是在食品中添加了食用天然色素,还有些则是在食品中添加了食用合成色素:苋菜红、胭脂红、柠檬黄、日落黄、靛兰。食用合成色素多数对人有害,所以《食品卫生法》和国家食品卫生标准都严格限定食用合成色素的使用种类、使用范围和使用量。     

花生内衣色素提取

目前市售食用色素仍以合成品为多,而合成色素除了改善食品的观感外,色素本身并无营养价值。并且有些合成色素过多食用会严重影响人体健康。因此合成食用色素在儿童食品及一些保健食品中的应用受到了严格控制。随     

食用合成色素将越来越安全

食用合成色素是指人工合成的有机色素,目前各国允许使用的合成色素几乎均是水溶性色素.我国允许使用的食用合成色素共有10种,包括苋菜红、胭脂红、赤藓红、新红、诱惑红、柠檬黄、日落黄、亮蓝和它们各自的铝色淀.     

合成食用色素在食品中的应用

本文简要介绍了合成食用色素的主要编排系统和我国批准使用的合成食用色素的主要性状、应用及适用标准。     

肉禽类制品中人工合成食用色素调查及分析

食品中使用合成食用色素可以弥补因光线、空气、加热等原因引起的脱色 ,以提高食品的感观和对消费者的吸引力。然而合成食品色素常以苯、甲苯、萘等化工原料经过磺化、硝化、卤化、偶氮化等一系列有机反应而制得 ,因中间体和有害物质的存在 ,合成食用色素具有一定的毒性。如偶氮类染料已被确定为不安全的 ,具有潜在的过敏反应、致癌性 ,[1,2 ] 各国对合成食用色素都严格控制使用范围和使用量。[3 ] 我国ＧＢ 2 76 0— 1996《食品添加剂使用卫生标准》中也规定了合成食用色素的使用范围和使用量。肉禽类制品则规定不能添加合成食用色素。近年…     

合成食用色素在食品中的应用

本文简要介绍了合成食用色素的主要编排和甸批准使用的合成食用色素的主要性状、应用及适用标准。     

天然食用色素的稳定性和稳定化技术概况

食用色素包括天然色素和合成色素两大类。合成色素具有经济、稳定、使用方便的优点，曾经一度独占食用色素市场。然而随着对食用色素组成和安全性问题研究的深入，人们发现许多合成色素对人体有害，有的甚至有致畸致癌作用，结果许多合成色素被禁用。目前，消费者趋向于天然物，天然色素需要量快速地增加，世界各国正大力开发和利用天然色[1].天然色素与合成色素相比。最大的缺点是稳定性太差，在食品加工时易受多方面因素影响。天然色素稳定性问题一直困扰着天然色素在食品中的应用。为了使天然色素对食品很好地着色，就应充分了解天然色素…     

食用合成色素的安全性评价及对策

食用合成色素是科学技术发展的产物,但是合成色素的滥用正在引发大范围的信任危机,受到了越来越多的质疑。大量的研究表明,几乎所有的合成色素都不能为人体健康提供帮助,一些甚至会危害人体健康。综述了食用合成色素的危害,就食用合成色素存在的安全性问题给出了相应的评价,并在此基础上提出了相应的解决措施。     

赛络纺纱钢领、钢丝圈的选配实践

为了提高赛络纺纱成纱质量,减少细纱断头,从钢领、钢丝圈的种类,卷绕过程中对纺纱的影响及其运动配合等诸多因素出发,论述了钢领、钢丝圈的选配原则,重点阐述了赛络纺纱钢丝圈运动形态的变化及钢领、钢丝圈的选配要求,通过纯棉、非棉纤维纺纱的选配实践,指出赛络纺纱线毛羽少,结构紧密,应根据纺纱纤维性能和纺纱特点,以纱线通道通畅降毛羽、运行平稳少断头、散热良好延长使用寿命为原则对钢领、钢丝圈进行选配。     

Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pasture

The content and the bioaccessibility of Se, Cu, Zn, Mn, and Fe were determined in unaged and aged meat (14days) from the Psoas major (PM), Gluteus medius (GM) and Longissimus dorsi (LD) muscles of Hereford (H) and Braford breed (B) steers fed pasture. Furthermore, the content of heme-Fe was determined in the same muscles. The H had a lower content of Cu and a higher content of Fe. Also, H had more heme-Fe than B. The bioaccessibility in unaged meat for Se, Cu, Zn, Mn and Fe ranged between 75 and 91%, 30 and 45%, 40 and 68%, 55 and 95%, and 60 and 70%, respectively. After aging, the bioaccessibility for the same minerals ranged between 58 and 80%, 30 and 48%, 40 and 58%, 75 and 95%, and 59 and 70%, respectively. Aging affected negatively the Se content and its bioaccessibility, in the two breeds. Also, the heme-Fe content was negatively affected by aging in all muscles and breeds.     

Capacity building in food composition for Africa

Capacity building in food and nutrition involves more than formal training and individual development. Such a process is long term and continues, requiring lasting mentorship, coaching and leadership development, including individual commitment to continued self-development. It expands to include the development of knowledge and skills of an individual within his/her organizational or institutional arrangements, and requires buy-in and support from his/her institution or organization, as well as other funding bodies involved in agriculture and health. It needs to be supported by government and be part of the regional and international agenda for agriculture and health.     

Studies on structural and fibre quality characteristics of eri silk cocoons in different seasons and places

Maximum mature larval, cocoon and shell weight were observed during winter season followed by spring and autumn seasons of both white and brick red eri cocoons. Cocoon weight and shell weight were found about 40 and 5%, respectively, as compared to mature larval weight. Degumming loss was estimated at about 10% for white eri and 12% for brick red eri cocoons. Weight of silk fibres varies significantly between layers and decreasing trend was noted from outer to inner layers. Similar trend was observed for single fibre denier and it differs significantly between places (ecoraces), seasons and layers of cocoons. Ascending trend for single fibre tenacity was found from floss to pelade layers of both white and brick red eri silk cocoons and significant influence was observed for places, seasons as well as layers whereas no impact was noted in case of single fibre breaking elongation. Regression equations between weight of degummed cocoon fibres, single fibre denier and single fibre tenacity and to its corresponding values for different places (ecoraces), seasons and cocoon layers were established and estimated R² and ‘t’ values confirmed the significance of these regression equations.     

Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods

The presence of tetrahydro-beta-carbolines and beta-carbolines was studied in raw, cooked and smoked fish and meat. 1,2,3,4-Tetrahydro-beta-carboline-3-carboxylic acid (THCA) usually was the major beta-carboline found, whereas 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCA) appeared in smoked and 'well done' cooked samples. THCA was detected in raw fish (nd-2.52 micrograms/g), cooked fish (nd-6.43 micrograms/g), cooked meats (nd-0.036 microgram/g), smoked fish (0.19-0.67 microgram/g) and smoked meats (0.02-1.1 micrograms/g). Smoked and cooked samples contained higher amounts of THCA and MTCA than raw products. Deep cooking of fish and meat increased both THCA and MTCA, and this was accompanied by the formation of more beta-carbolines, norharman and harman. The tetrahydro-beta-carbolines THCA and MTCA were chemical precursors of the co-mutagens norharman and harman during cooking. These and previous results confirm that foods are an important source of beta-carbolines in humans.     

Role of microbiota function during early life on child's neurodevelopment

BackgroundThere are critical periods during pregnancy and early life when child's neurodevelopment can be altered, where different factors including hormones, stress, genetics, and diet have an important role. Novel studies are indicating that also gut microbiota and maternal obesity can influence child's neurodevelopment.Scope and approachThis review summarises the current concepts related to microbiota-gut-brain axis, including microbiota modulation of the eating behaviour, child's cognitive function and brain structure, microbiota analysis techniques and neurodevelopment assessment in children. Further, we propose and present knowledge about potential mechanisms of action and ways to intervene for disease prevention and treatments, opening up an exciting area with important medical and industrial applications.Key findings and conclusionsThis novel and fast developing research area is indicating that gut microbiota in association with body weight might have an important impact on foetal and child neurodevelopment. However, the exact mechanisms are not known and further research in the field is warranted. Within the MyNewGut Project we aim to analyse the impact of microbiota in association with body weight on cognitive and behaviour development in children. We will study the phylogeny and function of the gut microbial communities in overweight, obese and gestational diabetes pregnancies and in their progeny, in association with infants and children's cognitive and behavioural outcomes. As well, the impact of gut microbiome on brain structure and function during childhood will be evaluated. Results from this study will shed light on the impact of maternal and offspring gut microbiome and body weight on child's neurodevelopment, brain structure and function, and will suggest potential mechanisms for intervention.     

无缝内衣智能工厂设计和布局

中国纺织服装企业传统的纺织加工模式已经不能适应目前成本的快速上涨,智能化、信息化、网络化的纺织加工必将替代传统纺织加工,这是我国纺织印染行业未来发展的必然趋势。文中主要介绍无缝内衣织造和染色智能化、信息化、网络化工厂的设计布局及管理,主要设计布局了织造车间智能化配送、中控系统,染色车间主要设计了自动进出产品的智能染色和烘干设备,设计布局了产品自动配送和传送、染料和助剂的自动称量和输送系统,为无缝内衣织造和染色工厂实现智能化信息化提供参考依据。     

Functionality of cow beef in coarse and fine ground model systems

Patties and sausage batters were made from trimmed brisket, chuck, striploin, hindshank, silverside, thick flank and rib trim from grass-fed Friesian cows. Functionality of each meat cut was determined from cook yield and true stress and strain of cooked sausage batters and cook yield, dimensional changes and peak force of cooked patties. Colour of raw and cooked slices from the meat cuts and cooked batters was evaluated using a colorimeter and a consumer panel. Composition of raw meat from all cuts was similar; chuck and rib trim had higher pH values and were more red than meat from other cuts. Cooked batters from striploin, chuck and hindshank had higher stress and strain values than gels from other cuts. Patties made from thick flank and striploin were the softest and had the highest cook yield. Batters and patties made from meat with higher salt soluble protein content retained more water and fat on cooking, were more cohesive and had higher bind strengths. Manufacturers can use functionality characteristics to select meat for specific products.     

Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand

Dark and ordinary muscle from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) were characterized. Lipid and myoglobin contents were higher in dark muscle than in ordinary muscle of both species, and higher contents of both constituents were found in sardine muscle than mackerel muscle. The extractable myoglobin contents in sardine dark and ordinary muscle were 14.27 and 2.18 mg/g, while mackerel dark and ordinary muscle contained 4.88 and 1.37 mg myoglobin/g sample, respectively. Alkali-soluble protein and stroma contents were greater in dark muscle than ordinary muscle. Mackerel muscle comprised a higher content of non-protein nitrogenous compounds than sardine muscle. The effect of washing conditions on the myoglobin extractability was investigated. A large amount of myoglobin was removed in the first washing cycle and only a small amount was removed in the second washing cycle. The highest removal of myoglobin from sardine (32.10–46.55%) and from mackerel muscle (103.20–313.66%) was achieved when the mince was washed with 0.2% NaCl and 0.5% NaCl, respectively. Washing media showed the marked effect on the color, expressible drip and textural properties of sardine and mackerel mince gels. The breaking force of directly heated and kamaboko gels from both sardine and mackerel mince washed with NaCl solution was higher than that of unwashed mince and water washed mince. However, no difference in deformation was observed. Washing also resulted in increased whiteness and lowered expressible moisture. In general, sardine surimi showed the superior gel-forming ability and whiteness to mackerel surimi.     

川渝地区市售包装榨菜、泡菜亚硝酸盐含量的调查及安全性评价

为摸清川渝地区市售包装榨菜、泡菜的亚硝酸盐含量,科学认识市售包装榨菜、泡菜的安全性,该研究通过随机取样,共采集市售包装榨菜22份、市售包装泡菜23份及其他常见食品（肉制品、速冻鱼类、水果罐头、新鲜果蔬及隔夜饭菜）30份,通过亚硝酸盐含量测定及对比分析评价了川渝地区市售包装泡菜、榨菜的亚硝酸盐污染情况及食用安全性。结果表明,川渝地区市售包装泡菜、榨菜样品的亚硝酸盐含量在0.16～4.42 mg/kg,与其他常见食品相比其亚硝酸盐含量处于中低水平。考虑摄入量后,经由泡菜、榨菜进入人体的亚硝酸盐剂量仅为0.2～10 μg/（kg·d）,符合相关国际标准。