共查询到20条相似文献,搜索用时 218 毫秒
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在固态发酵、固态蒸馏的白酒生产过程中,粮食粉尘是整个生产过程中一种必然的副产物,利用特定的工艺可使其中的淀粉尽可能的转化成经济产品一酒,实验结果表明,只要对工艺严抓细管,其出酒率可提高到20%。 相似文献
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G. C. G. Martinez-Avila A. F. Aguilera S. Saucedo R. Rojas R. Rodriguez C. N. Aguilar 《Critical reviews in food science and nutrition》2014,54(3):303-311
Agro-industrial by-products are important sources of potent bioactive phenolic compounds. These compounds are of extreme relevance for food and pharmacological industries due to their great variety of biological activities. Fermentation represents an environmentally clean technology for production and extraction of these bioactive compounds, providing high quality and high activity extracts, which can be incorporated in foods using coatings/films wax-based in order to avoid alterations in their quality. In this document is presented an overview about importance and benefits of solid-state fermentation, pointing out this bioprocess as an alternative technology for use agro-industrial by-products as substrates to produce valuable secondary metabolites and their applications as food quality conservatives. 相似文献
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大豆异黄酮具有较高的营养价值和生理保健功能,现已广泛应用到食品、饲料和医药等领域中。为了研究EM菌、枯草芽孢杆菌ATCC 6633和植物乳酸杆菌ATCC 8014单独和混合发酵对大豆异黄酮 (Soybean insoflavones, SIF)转化效率的研究,本实验将接种量的接种水平全部考虑进去建立微生物固态发酵和菌种组合的方法,通过真空密封发酵和高效液相色谱(High performance liquid chromatography, HPLC)分析方法研究大豆异黄酮中糖苷转化为苷元的效率,此外,还研究了饲料发酵后的干物质含量和在优化条件下样品的重复性研究。结果表明,三种微生物的单独发酵都比混合发酵的效果好,在7 d后枯草芽孢杆菌ATCC 6633单独发酵的效果最好,其苷元含量占大豆异黄酮的比例达到64.56%,且样品重复性和稳定性较高,从而为工业化发酵转化SIF提供一定的理论基础和参考依据。 相似文献
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Dušica Čolović Slađana Rakita Vojislav Banjac Olivera Đuragić Ivana Čabarkapa 《Food Reviews International》2019,35(4):363-389
Modern society accumulates huge amounts of waste material, particularly in the food industry, where manipulation is usually inadequate and causes a serious ecological problem. As this state is unsustainable and a concern for the future, food by-products must be used as raw materials in further production, because they are often still rich in nutrients or bioactive compounds. This paper provides a comprehensive review of plant food by-product application in animal nutrition around the world. In addition, special attention is paid to ecological benefits, and warns about the potential hazards and negative sides of plant food by-products usage in animal nutrition. 相似文献
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Ana Sanches-Silva Denise Costa Tânia G. Albuquerque Giovanna Giuliana Buonocore Fernando Ramos Maria Conceição Castilho 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2014,31(3):374-395
The demand for natural antioxidant active packaging is increasing due to its unquestionable advantages compared with the addition of antioxidants directly to the food. Therefore, the search for antioxidants perceived as natural, namely those that naturally occur in herbs and spices, is a field attracting great interest. In line with this, in the last few years, natural antioxidants such as α-tocopherol, caffeic acid, catechin, quercetin, carvacrol and plant extracts (e.g. rosemary extract) have been incorporated into food packaging. On the other hand, consumers and the food industry are also interested in active biodegradable/compostable packaging and edible films to reduce environmental impact, minimise food loss and minimise contaminants from industrial production and reutilisation by-products. The present review focuses on the natural antioxidants already applied in active food packaging, and it reviews the methods used to determine the oxidation protection effect of antioxidant active films and the methods used to quantify natural antioxidants in food matrices or food simulants. Lastly consumers’ demands and industry trends are also addressed. 相似文献
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Camilla Cattaneo Vera Lavelli Cristina Proserpio Monica Laureati Ella Pagliarini 《International Journal of Food Science & Technology》2019,54(3):679-687
The aim of the present study was to investigate how food technology neophobia level, socio-economic variables and information about novel foods and technologies may affect consumers’ attitude towards uses of food by-products in relation to positive effects on environment and consumers’ health. Results suggested that education and, most of all food technology neophobia and information, can be critical factors in facilitating the widespread adoption of new food technologies. Moreover, positive attitudes towards food by-products were found, even in people characterised by a greater food neophobia and lower education level. These positive attitudes could be considered a starting point for the food industry to design novel recycling strategies of food by-products in the perspective of the circular economy. 相似文献
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杂环胺(heterocyclic amines, HCAs)是在高温长时间加工下形成的一种有害物质,具有致癌性、致突变性、心肌毒性和神经毒性。在肉制品加工过程中,杂环胺的有效抑制一直是一个被广泛关注的问题。本文重点介绍了近3年在肉制品加工过程中添加植物提取物、调味料、保水性物质、氨基酸、植物油及食品加工副产物等外源物质对杂环胺生成的影响,并详细综述了这几种外源物质对肉制品中杂环胺生成的促进或抑制作用机制,最后对杂环胺减控的未来前景进行展望,为后续研究杂环胺的有效抑制提供参考。 相似文献
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Organochlorine compounds in Lake Superior: chiral polychlorinated biphenyls and biotransformation in the aquatic food web 总被引:1,自引:0,他引:1
Wong CS Mabury SA Whittle DM Backus SM Teixeira C DeVault DS Bronte CR Muir DC 《Environmental science & technology》2004,38(1):84-92
The enantiomeric composition of seven chiral PCB congeners was measured in the Lake Superior aquatic food web sampled in 1998, to determine the extent of enantioselective biotransformation in aquatic biota. All chiral PCB congeners studied (CBs 91, 95, 136, 149, 174, 176, and 183) biomagnified in the Lake Superior aquatic food web, based on biomagnification and food web magnification factors greater than unity. PCB atropisomers were racemic in phytoplankton and zooplankton, suggesting no biotransformation potential toward PCBs for these low trophic level organisms. However, Diporeia and mysids had significantly nonracemic residues for most chiral congeners studied. This observation suggests that these macrozooplankton can stereoselectively metabolize chiral congeners. Alternatively, macrozooplankton obtained nonracemic residues from feeding on organic-rich suspended particles and sediments, which would imply that stereoselective microbial PCB biotransformation may be occurring in Lake Superior sediments at PCB concentrations far lower than that previously associated with such activity. Widely nonracemic PCB residues in forage fish (lake herring, rainbow smelt, and slimy sculpin) and lake trout suggest a combination of both in vivo biotransformation and uptake of nonracemic residues from prey for these species. Minimum biotransformation rates, calculated from enantiomer mass balances between predators and prey, suggest metabolic half-lives on the order of 8 yr for CB 136 in lake trout and 2.6 yr for CB 95 in sculpins. This result suggests that significant biotransformation may occur for metabolizable PCB congeners over the lifespan of these biota. This study highlights the potential of chiral analysis to study biotransformation processes in food webs. 相似文献
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Vanesa Benítez Esperanza MolláMaría A. Martín-Cabrejas Yolanda AguileraFrancisco J. López-Andréu Rosa M. Esteban 《Food chemistry》2011
Food industries are forced to develop productions without secondary residues. Therefore, there is a considerable emphasis on the recovery, recycling and upgrading of wastes. The possibility has been suggested for the conversion of onion waste into food ingredients, but with a stabilisation treatment being necessary. The objective of this work was to study the effect of sterilisation on fibre fractions, fibre composition and physicochemical properties of onion by-products to evaluate the use of sterilised onion by-products as a source of fibre. 相似文献