纳/微乳化技术在饮料中应用的研究进展

简要介绍了微乳液、纳米乳液的性能特点,对纳/微乳化技术在饮料行业的应用研究进展进行了总结,主要从香精香料的纳/微乳化、增溶营养物质、着色、制备风味饮料、纳/微乳化抗菌剂等几个方面探讨了纳/微乳技术在饮料中的应用,并对纳/微乳化体系在食品工业中的应用前景进行了展望。     

微乳化技术及其在食品工业中的应用

简要介绍了微乳液的基本知识,综述了微乳化技术在食品行业中的应用及其进展。指出利用微乳化技术将营养物质增溶到食品中将是一项很有开发前景的研究,加大食品中微乳化技术的应用将会对食品工业的发展起重要的推动作用。     

淀粉基食品乳化剂及其应用

淀粉基食品乳化剂具有原料来源广泛,成本低廉及配伍性好等优点,在食品工业中具有较为广泛的应用。综述了常用的6种淀粉基食品乳化剂(羧甲基淀粉、羟丙基淀粉、醋酸酯淀粉、淀粉磷酸酯钠、辛烯基琥珀酸淀粉酯以及β-环糊精)的两亲性、稳定性、表面活性、溶解性等与乳化性能相关的理化性质及其在米面制品、冷冻食品以及饮料中的应用,并从制备条件、性质、食用安全性和成本等方面分析了它们在制备和应用过程中存在的问题,最后对淀粉基乳化剂在食品工业中的应用前景进行了展望。     

植酸在蔬菜罐头中的护色试验

植酸是近年来运用到食品工业中的新型食品添加剂。在日本,植酸的应用已经不受《食品添加物公定书》、《食品添加物基准》的限制,作为护色剂,其效果已经得到了充分肯定。但在我国,植酸的应用还大有潜力可挖。     

植酸在啤酒酿造中的应用

植酸具有广泛的用途和较高的经济价值,可以应用于食品、医药、日用化工、金属加工、纺织工业、高分子工业、塑料加工等方面。在我国植酸的应用范围还比较小,在很多领域有待开发。本文介绍了植酸在啤酒酿造中的应用。     

一种多功能食品添加剂-植酸

阐述了植酸的性质，毒性以及制备工艺，着重介绍了植酸作为一种多功能的食品添加剂在食品工业中的应用 。     

新保鲜剂植酸——低浓度限量应用的卫生安全性考证

应低浓度植酸在食品工业中的广泛应用之需要,为确保其作为新型食品保鲜剂的使用安全性,作者依据中华人民共和国卫生部颁布的《食品安全性毒理学评价程序》(试行)的要求,对食用级植酸进行了急性毒性试验、蓄积毒性试验、三项致突变试验以及大鼠的90天喂养试验。其结果为植酸在食品工业中的合理应用提供了科学的安全性依据。     

植酸在啤酒酿造中的应用

植酸具有广泛的用途和较高的经济价值，可以应用于食品，医药，日用化工，金属加工，纺织工业，高分子工业，塑料加工等方面，在我国植酸的应用范围还比较小，在很多领域有待开发。介绍了植酸在啤酒酿造中的应用。     

植酸的生产工艺研究及其应用

本文研究了不同酸浸条件、中和剂和沉淀条件对植酸生产得率的影响。同时全面地阐述了植酸在食品工业中的应用。     

大豆分离蛋白在食品加工中的应用

大豆分离蛋白在食品工业中应用广泛,本文综述了大豆分离蛋白在肉制品、膜制品、面制品中应用的研究进展,大豆分离蛋白可以增加食品的营养价值、改善食品的感官已成为目前研究的热点。     

Phytate × Calcium/Zinc Molar Ratios: Are They Predictive of Zinc Bioavailability?

The utility of the phytate/zinc and phytate × calcium/zinc molar ratios for predicting zinc bioavailability from processed soybean foods was investigated. Weight gain and bone zinc accumulation in rats fed various soy protein products were plotted against the calculated molar ratios. The phytate × calcium/zinc ratio was a better predictor of zinc bioavailability in similarly processed products than was the phytate/ zinc ratio. However, in some cases the phytate × calcium/zinc ratio was not effective since some processing procedures apparently altered binding of phytic acid to minerals and other food components.     

乳酸菌合成共轭亚油酸及其应用研究进展

共轭亚油酸(conjugated linoleic acid,CLA)是一种具有多种生理活性的功能性脂肪酸,在食品、保健品中具有广阔的应用前景。然而,天然来源的CLA含量很低,不能满足人类需求。乳酸菌可以合成CLA,且广泛用于食品加工领域,利用乳酸菌开发富含CLA的功能食品是当今的研究热点。为推动CLA功能食品的研究开发,该文对合成共轭亚油酸乳酸菌的研究进展、合成共轭亚油酸乳酸菌的益生性研究以及将产CLA乳酸菌应用到食品和饲料中的研究现状进行综述,并对利用乳酸菌合成CLA进而应用于功能食品进行展望。     

Analysis of Phytic Acid in Foods by HPLC

A quantitative HPLC method for the analysis of phytic acid in foods was developed based on the precipitation of phytic acid with ferric chloride followed by conversion to sodium phytate before injection onto a C₁₈ reversed-phase column. Standard food grade wheat bran samples were analyzed by the method of standard addition and recovery of phytic acid ranged from 99 – 103%. 3% H₂SO₄ was found to be as effective as 3% TCA in the extraction of phytic acid. AAS was shown to be potentially valuable as a metal specific detector for the HPLC of phytate-metal complexes.     

红曲霉发酵食品研究现状与分析

红曲霉(Monascus)作为传统的食品发酵剂与着色剂被广泛地应用于食品行业中,具有良好的糖化与酯化功能,其次生代谢产物红曲色素、γ-氨基丁酸(γ-aminobutyric acid,GABA)、洛伐他汀等具有较高的经济与功能价值.本文就红曲霉在茶、酒、调味品及肉制品等发酵食品中的应用现状展开综述,基于国内外文献资料调...     

Food Technological Applications for Optimal Nutrition: An Overview of Opportunities for the Food Industry

Abstract: An increasingly important determinant in food choice is the growing consumer concern about nutrition and health. This focusing of consumer interest on the food supply, and also extensive research and technological developments in food science will provide further opportunities for new product development. The Food‐Based Dietary Guidelines of the World Health Organization (WHO) and European Union (EU) legislation on health claims play an important role in regulating information to the public about a wholesome diet and for improving the availability and affordability of nutritious food choices to consumers. More specifically, the food industry can contribute by reducing the number of energy‐dense products; by improving the nutrient profile of processed food through the reduction of salt, added sugar, trans‐fatty acid, and saturated fat content. As a result, food science and technology are prompted to create a new framework for these food‐based dietary guidelines, principally in the areas of food physics, methods of food storage and preservation, nutrient restoration and fortification of foods, and the development of health‐focused designer foods and functional foods. The aim of this review is to provide an overview of some further opportunities for new product development and nutrition research. Some topics related to the energy reduction of foods include: dilution and structure design, carbohydrate and/or fat substitutes, and inhibition of enzymes in carbohydrate and/or fat digestion; additionally, regulation of some metabolic functions with food‐derived bioactive peptides and probiotics, and enrichment of foods with bioactive compounds are reviewed in this overview as the most promising issues.     

Improving mineral availability in soymilk by dephosphorylation of phytic acid using an alkaline phytase from Bacillus amyloliquefaciens DS11

To enhance mineral availability in soymilk, the alkaline phytase from Bacillus amyloliquefaciens DS11 was applied to degrade the phytic acid in soymilk, and resulting effects on mineral profiles were assessed. Nearly 60% of phytic acid was degraded within 25 min by treatment with 0.090 unit/mg of phytate, whereas most phytic acid was removed in 125 min using 0.18 unit/mg of phytate. Compared to a control, the free calcium, magnesium, phosphorus, and iron contents significantly (p<0.05) increased by 1.9, 1.8, 4.0, and 4.0×, respectively, after 125 min of reaction using 0.18 unit/mg of phytate. Free minerals were released from the phytate complex by enzymatic dephosphorylation, resulting in enhancement of mineral availability in soymilk. Alkaline phytase DS11 has a great potential for enhancing the mineral availability in neutral pH phytate-rich foods, like soymilk.     

超声波与过氧乙酸的杀菌机制及在食品保鲜中的应用进展

果蔬、肉类、水产品等食品中微生物的生长繁殖会引起食品腐败变质,引发食品安全问题,造成经济损失与食物浪费。超声波作为一种绿色环保的非热加工技术,可利用空化效应消灭微生物。过氧乙酸是一种环境友好型的清洗剂,可作为含氯清洗剂的良好替代物。超声波与过氧乙酸均为环境友好型保鲜方式,二者联合使用在食品保鲜中具有巨大的应用潜力。本文就超声波、过氧乙酸单独使用或者二者联合处理的杀菌机制、对微生物生长的抑制作用、及在食品保鲜中的应用进行综述,并展望了未来的发展趋势,以期为新型绿色环保保鲜技术的创建与应用提供参考。     

Inositol Phosphates in Processed Foods

Myo-inositol bis-, tris-, tetrakis-, pentakis- and hexakisphosphates (IP2–6) were quantified in nine thermally processed or fermented food products. Total inositol phosphate content (mmol/kg dry weight) ranged from 1.35 in white bread to 23.26 in tofu and 26.05 in soy isolate. In all foods analyzed, inositol hexakisphosphate (phytic acid) accounted for more than 40% of the total inositol phosphates on a molar basis. Step-gradient ion exchange and ferric chloride precipitation methods for phytate determination were evaluated with a soy isolate sample to which inositol phosphates or adenosine triphosphate (ATP) had been added individually. Both methods measured all of the inositol phosphates, while the former also measured ATP.     

抗性淀粉的消化特性及其在食品中的应用

抗性淀粉(Resistant starch,RS)作为一种新型膳食纤维,不能被人体胃和小肠消化吸收,但可进入结肠中被肠道菌群发酵利用,进而发挥其降血糖、降血脂、预防心血管疾病和结肠癌等多种生理功效。这些特性使RS用于预防血脂异常和治疗胰岛素分泌相关的疾病,以及开发减肥食品,使通过饮食疗法来治疗2型糖尿病和冠心病成为可能。然而,在大多数天然食品中RS的含量甚微,难以达到控制血糖平衡的功效。因此,如何制备RS并将其应用到食品中已成为国内外食品行业的研究热点。作者综述了5类RS及其制备方法和消化特性,阐述了RS在谷物蒸煮、烘烤、油炸和功能性食品中的应用现状,并提出了RS的未来研究方向,以期为RS的深入研究及富含RS食品的开发提供参考。     

鹰嘴豆和鹰嘴豆蛋白的特性及应用研究进展

鹰嘴豆是一种营养价值丰富且分布广泛的豆科植物,为推进鹰嘴豆及其蛋白的高值化利用和深加工产业发展,综述了鹰嘴豆的营养特性、生物活性,鹰嘴豆蛋白的组成和结构、功能特性,以及鹰嘴豆和鹰嘴豆蛋白在食品中的应用,并对今后的研究方向进行了展望。鹰嘴豆是优质蛋白质、脂肪以及微量元素的良好来源,含有多种生物活性物质,具有抗氧化、降血糖、抗疲劳、抗癌、预防心血管疾病等生物活性;鹰嘴豆蛋白具有溶解性、吸水/吸油性、乳化性、凝胶性和起泡性等功能特性。鹰嘴豆及鹰嘴豆蛋白广泛应用于面制品、肉制品、饮料及乳制品等食品领域。未来,应加大鹰嘴豆蛋白的开发力度,深入研究鹰嘴豆蛋白与小麦粉之间的相互作用机制,同时加强对鹰嘴豆加工副产物的开发利用。