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《Food Reviews International》2013,29(4):473-501
Abstract Food processing not only provides an organoleptic quality to food, but also generates health‐promoting substances. Some of these substances, derived from popular food items like garlic, soybean, tea, and dairy products have been found to be beneficial in prevention and treatment of various ailments and diseases ranging from bites, headache and wounds, to heart problems, cancer, and oxidative stress. This review article summarizes the chemistry and health benefits of some processing derived food components. 相似文献
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Dongxiao Sun‐Waterhouse 《International Journal of Food Science & Technology》2011,46(5):899-920
Functional foods and their health benefits beyond individual nutrients present challenges to the traditional ‘nutrition’ approach to foods. Epidemiological studies suggest that regular or increased consumption of fruits may promote general health and well‐being as well as reduce the risk of chronic diseases. Therefore, a broad range of research amongst academic, industry and government institutes has been stimulated in attempts to add the goodness of fruits into popular consumer foods. This article provides a brief overview of the research opportunities in the emerging functional foods area, with an emphasis on fruit‐derived products. Based on recent research in the fruit‐based functional food area, a structured approach for designing and developing functional finished products is presented. Included are the technical challenges and their associated solutions during food design, formulation, processing and storage. A consumer‐oriented food product development process is highlighted. Controlling the interactions among the targeted bioactives and other food components during food processing, handling and storage is the key to ensure that a stable and appealing functional food is produced. Manipulating the beneficial synergies among food ingredients, and among food formulation and processing methods, has the potential to lead to substantial food innovations. 相似文献
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《Trends in Food Science & Technology》1999,10(6-7):193-198
Several crops including grains, oilseeds and horticultural crops, grown in Canada, are rich sources of phytochemicals. The identification, isolation, characterization processing of these phytochemicals have led to strong interest in the area of functional foods. Cereal such as wheat, barley and oats, oilseeds such as canola, flaxseed and mustard, and horticultural crops such as grapes, sea buckthorn, and Echinacea have been investigated at Agriculture and Agri-Food Canada and other Canadian research institutions as good sources of phytochemicals. Different strategies have been developed for the use of these phytochemicals from various crops to fit intended marketing niches. Products containing many of these phytochemicals are emerging in Canada, based on results obtained from several completed and ongoing studies. The health benefits of selected phytochemicals from Canadian crops is reviewed with special emphasis on new products and technologies. 相似文献
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黄秋葵属于锦葵科秋葵属的一年生草本开花植物,其绿色豆荚是一种具有很高营养价值和潜在益生功效的新型保健蔬菜,有很高的应用价值和开发潜力。从营养学角度,秋葵果荚是一种优质的蛋白质来源,含有多种矿质元素,具有增稠、稳定等一系列独特的食品加工性能,秋葵籽油具有较高的营养和保健价值。在功能特性方面,黄秋葵具有降血脂、抗疲劳、提高机体免疫力等作用。目前,黄秋葵保鲜主要采用真空预冷以及低温配合保鲜方式。黄秋葵产品主要集中在罐头、干制品、以及复合饮品等方面。本文主要介绍了黄秋葵的营养和功能特性、贮藏与保鲜、加工等进展,在综述黄秋葵营养与保健功能特性的基础上,对其产品的开发研究进行探讨,综述了黄秋葵研究现状,并展望了其发展前景,以期为黄秋葵产品的深度开发提供指导。 相似文献
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绿茶自古以来就是人类的重要饮料,在亚洲很多国家广泛饮用并被认为对人体健康具有益处。绿茶酚类化合物作为天然抗氧化剂在食品工业中尤其在肉制品中应用十分广泛且意义重大,加入绿茶提取物产品的抗氧化能力得到有效增强,并且减少了加工和储存保藏期间因氧化反应造成的不良变化,从而延长了保质期。本文首先综述了绿茶中酚类化合物的组成,其次简述了酚类化合物发挥抗氧化活性的抗氧化机制以及其产生的生物活性对人体健康的潜在益处,最后阐述了酚类化合物在肉制品中起到抗氧化、抑菌、护色等作用,并对今后的发展趋势进行了展望。 相似文献
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茶树花作为茶树生长发育过程中的副产物,具有丰富的保健功能成分和研究利用价值。中国是茶叶大国,茶树花资源丰富且开发潜力巨大。茶树花中存在丰富的保健功能成分,且与茶叶相似,对茶树花进行系统开发利用有助于增加茶农和茶企业的经济收益,实现“变废为宝”,进一步提高茶产业的附加值,为茶农创造更多的经济价值。本文主要是通过文献综述的方式,收集、整理并分析近几年茶树花的研究和开发利用现状。从茶树花资源的角度出发,对其生化成分的提取及近年茶树花产品开发利用现状进行综述,以期为茶树花资源的开发提供新的思路和参考,对茶产业的可持续发展具有一定的实践和经济价值。 相似文献
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食物富含多种化学组分,食物组分经历了加工释放与降解和体内吸收与代谢等一系列过程,最终被机体利用。随着食品化学和食品营养学科的深入发展,食物组分从农田到餐桌到人体过程中的关键变化、影响因素和调控方法得到了高度关注和广泛研究。梳理了从农田到餐桌过程中食物营养组分的体外加工和体内消化吸收阶段的变化及对人体的健康效益,介绍了食物加工、人体摄入过程中营养组分的变化(化学结构氧化降解),包括食物基质的破碎、组分的释放、体内的消化吸收,以及营养与功能组分发挥的健康功效等;分析了食物组分从农田到餐桌到人体过程中的关键影响因素,包括食物加工的方法和条件、食物的原始状态、食物的种类、食物基质性质和人体健康状态等;总结了食物从农田到餐桌到人体变化过程的营养功能强化策略,包括加工方法优化、膳食来源选择、食物形式选择、烹饪方法优化以及营养与功能组分递送系统的选择等;对未来食品营养产业的健康和可持续化发展进行了展望。 相似文献
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茶叶产品开发现状与进展 总被引:16,自引:0,他引:16
茶叶具有独特的营养与保健功能,茶叶深加工是提高茶叶利用率、优化经济和社会效益的重要途径。本文综述了茶饮料、茶保健食品等茶叶产品的现状,并对新型产品的开发作了展望。 相似文献
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S.P.J. Namal Senanayake 《Journal of Functional Foods》2013,5(4):1529-1541
Green tea is one of the most popular and extensively used dietary supplement in the United States. Diverse health claims have made for green tea as a trendy ingredient in the growing market for nutraceuticals and functional foods. Green tea extract contains several polyphenolic components with antioxidant properties, but the predominant active components are the flavanol monomers known as catechins, where epigallocatechin-3-gallate and epicatechin-3-gallate are the most effective antioxidant compounds. Additional active components of green tea extract include the other catechins such as epicatechin and epigallocatechin. Among these, epigallocatechin-3-gallate is the most bioactive and the most scrutinized one. Green tea polyphenols are also responsible for distinctive aroma, color and taste. Green tea extract can also be used in lipid-bearing foods to delay lipid oxidation and to enhance the shelf-life of various food products. This review outlines the chemistry, flavour components, antioxidant mechanism, regulatory status, food applications, and stability of green tea extract in food. 相似文献
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Hongli Cai Zhuoheng Zhong Zhanming Li Xiaojing Zhang Hongwei Fu Bingxian Yang Lin Zhang 《International Journal of Food Science & Technology》2022,57(7):4001-4014
Tea is one of the biggest categories of modern non-alcoholic beverages with health benefits. Through different processes, tea products are divided into six main types: green tea, yellow tea, white tea, oolong tea, black tea and dark tea. Metabolomics is helpful for the comprehensive, accurate and rapid determination of tea metabolites in different types of tea products and tea processing materials. It has been widely applied in studying the relationship of tea metabolites and its quality. Therefore, it is necessary to summarise the application of metabolomics in tea. In this review, we described and summarised (1) the main metabolites of six types of tea and their implications on tea quality with emphasis on the content differences in the main metabolites in different types of tea; (2) the research on optimising the key processing steps of six types of tea based on metabolomics and the discussion of various new strategies for effectively improving their quality and (3) the advanced approach to characterise and distinguish different grades of tea products via metabolomics. The current review offers guidance for the improvement of tea quality by metabolomics and its potential challenges. 相似文献
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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。 相似文献
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《Food research international (Ottawa, Ont.)》2005,38(5):561-568
Buckwheat has been grown for centuries and now it is one of the most important alternative crops and a valuable raw material for functional food production. Many nutraceutical compounds exist in buckwheat seeds and other tissues. It is a rich source of starch and contains many valuable compounds, such as proteins, antioxidative substances, trace elements and dietary fibre. Buckwheat proteins have unique amino acids composition with special biological activities. Besides high-quality proteins, buckwheat seed contain several components with healing benefits: flavonoids and flavones, phytosterols, fagopyrins and thiamin-binding proteins. The allergenic proteins and their derivatives are also present in the buckwheat seeds. For the food industry, the most attractive trend is development of new functional foods, but production of health benefit products has also perspective. In this review we focus on knowledge of protein composition and the other prophylactic compounds of buckwheat products. 相似文献
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茶制品的发展现状及趋势 总被引:1,自引:0,他引:1
茶叶的深加工与综合利用是未来茶产业可持续发展的关键所在,茶制品的发展给整个茶行业带来了巨大的经济效益。目前茶制品主要形式为以茶饮料(茶汤)、调味茶饮料、复(混)茶饮料等茶品形式的茶饮料,以茶餐、茶味坚果、茶味糖果、茶味糕点等风味化的茶食品,以茶功能性成分如茶多酚、咖啡碱、茶氨酸等为主体的保健品,以茶味牙膏、茶枕、茶袜子等形式的日用品。随着现代食品加工技术的发展,茶资源的利用将更加充分、深入,茶制品将有以下三种发展趋势:一是可利用的茶树资源的丰富化;二是以茶叶功能性成分为主的保健品的开发;三是产品的多元化。 相似文献
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Jiao Ge Cui‐Xia Sun Harold Corke Khalid Gul Ren‐You Gan Yapeng Fang 《Comprehensive Reviews in Food Science and Food Safety》2020,19(4):1835-1876
In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high‐quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water‐ and oil‐holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry. 相似文献
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Rajan Sharma Savita Sharma B.N. Dar Baljit Singh 《International Journal of Food Science & Technology》2021,56(8):3703-3718
Millets are sustainable drought-resistant crops capable of surviving a wide range of climatic conditions. They are small-seeded grains rich in proteins, minerals and bioactive compounds inducing several health benefits and provide protection against chronic and degenerative modern lifestyle disorders. Hypoglycaemic profile and bioactive composition are the key elements for the popularity of millets as functional ingredients for the development of novel food products of commercial importance. Despite numerous health benefits and agro-economic potential, millets have lost their popularity due to coarse nature and are underutilised in developed countries. Food scientists and nutritionists are characterising and valorising millets to enhance their use for food applications. The present article reviews research investigations about nutritional composition (macro- and micro-nutrients), biologically active components (phenolic acid, flavonoids, phytosterols and related antioxidant potential) and techno-functionality of millets. Pharmacological impact and their utilisation in value-added products have also been included. 相似文献
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Mati Ullah Khan Hong Lin Ishfaq Ahmed Yan Chen Jinlong Zhao Tian Hang Binaka Prabashini Dasanayaka Zhenxing Li 《Comprehensive Reviews in Food Science and Food Safety》2021,20(5):4480-4510
Whey and its components are recognized as value-added ingredients in infant formulas, beverages, sports nutritious foods, and other food products. Whey offers opportunities for the food industrial sector to develop functional foods with potential health benefits due to its unique physiological and functional attributes. Despite all the above importance, the consumption of whey protein (WP) can trigger hypersensitive reactions and is a constant threat for sensitive individuals. Although avoiding such food products is the most successful approach, there is still a chance of incorrect labeling and cross-contamination during food processing. As whey allergens in food products are cross-reactive, the phenomenon of homologous milk proteins of various species may escalate to a more serious problem. In this review, nonthermal processing technologies used to prevent and eliminate WP allergies are presented and discussed in detail. These processing technologies can either enhance or mitigate the impact of potential allergenicity. Therefore, the development of highly precise analytical technologies to detect and quantify the existence of whey allergens is of considerable importance. The present review is an attempt to cover all the updated approaches used for the detection of whey allergens in processed food products. Immunological and DNA-based assays are generally used for detecting allergenic proteins in processed food products. In addition, mass spectrometry is also employed as a preliminary technique for detection. We also highlighted the latest improvements in allergen detection toward biosensing strategies particularly immunosensors and aptasensors. 相似文献
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Stephen David Cork Chris Blanchard Andrew John Mawson Asgar Farahnaky 《Comprehensive Reviews in Food Science and Food Safety》2022,21(3):2873-2897
Pulses provide economic and health benefits to people in many countries around the world; however, their adoption in western diets, particularly in processed and formulated foods, is limited. One strategy to increase the level of pulses in western diets is to improve pulse accessibility to the ready-to-eat (RTE) food market sector. Pulses have compositional and structural differences when compared to cereals and behave differently during processing. While there have been numerous studies on pulses processed using traditional processing methods, there are limited studies describing processing of pulses as a major ingredient in RTE forms such as flakes. To understand the full processing potential of pulses, systematic studies are required using commercial-scale RTE pilot processing equipment coupled with fundamental property determination techniques to evaluate the effects of processing and pulse material on pulse flake attributes. In-depth studies of pulse properties and their processability are likely to result in the production of high-quality pulse-based foods with superior health benefits. This review explores the current and potential opportunities for processing pulses with a focus on flake products. The roles of pulse type and major structure-forming components such as fiber, carbohydrates, and proteins on end-product quality of processed pulses are discussed. 相似文献