共查询到20条相似文献,搜索用时 27 毫秒
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《International Journal of Food Science & Technology》2006,41(5):475-487
Recently, there has been an upsurge in the exploitation of the waste materials generated by the wine industry. Wine waste is characterised by the presence of natural antioxidants much safer than synthetic antioxidants. Wine waste‐derived antioxidants have been recently used in the food industry. Moreover, wine waste can be potentially used as soil conditioner, as adsorbent for heavy metals, for fertiliser and for pullulan production. This review aims at presenting the most important and economically viable applications of treated wine waste. 相似文献
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ABSTRACT: The purpose of this investigation was to use ficin‐tenderized meat and cysteine‐modified soy proteins in the production of bologna and to evaluate the effect of these modifications on water‐holding capacity (WHC), emulsion stability (ES), texture, and protein solubility. The effect of ficin on meat protein was also evaluated by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE). Results indicated that both ficin‐tenderized meat and modified soy proteins substantially improved WHC, ES, and other quality factors. SDS‐PAGE results showed the disappearance of several protein bands in ficin‐treated meat. Solubility of meat proteins increased when ficin was used for meat tenderization. The results of this study indicated that some quality attributes of meat products can be improved by enzymatic and chemical modification of protein sources in the manufacture of meat products. 相似文献
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介绍了一种从谷朊粉废水中提取戊聚糖的工艺,由此工艺得到的产品(戊聚糖质量分数约70%,蛋白质质量分数约20%)能较好地保持戊聚糖的特性.研究了其它添加剂(卡拉胶)对戊聚糖的乳化性,戊聚糖对肉制品持油、持水性以及其质构的影响.谷朊粉废弃水提取物与卡拉胶的复配产品在添加量(质量分数)为6%时能使肉制品有较好的持油性和相应的质构. 相似文献
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Franca Curulli Elisabeth M Gorczyca Brian V Leonard 《Journal of the science of food and agriculture》2000,80(2):201-208
The purpose of this study was to investigate the effectiveness of a two‐phase (flotation and filtration) separation of claw meat from the shell of freshwater crayfish using dense media, and to evaluate modifications to physicochemical and functional properties of the recovered meat, which could be subsequently incorporated in value‐added commodities. The media used were 10% (w/w) brine, 30% glucose syrup and a 30:70 ratio of glucose syrup to 2, 5 and 10% brine, with specific gravities ranging from 1.08 to 1.16. Extraction recovery of food‐grade mince ranged between 33.3 and 43.5%, which compared favourably with that of the control (hand‐picked meat, 33.2%). Compared with the control, the meat recovered from the two phases (treated meat) was significantly firmer in texture, lower in moisture and pH and less bright in colour. Meat salt content was reflective of the salt concentration in the recovery medium used. The treated meat also had a significantly lower apparent emulsification (20%) and water‐binding (60%) capacity than the hand‐picked meat. Comparing the two extraction phases, filtration‐phase meat had a significantly lower emulsion capability, was less firm and was brighter in colour than flotation‐phase meat. © 2000 Society of Chemical Industry 相似文献
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Ioannis S. Arvanitoyannis & Persefoni Tserkezou 《International Journal of Food Science & Technology》2008,43(6):958-988
Although corn and rice waste can be hardly classified among the most hazardous waste, their treatment is very important in view of the great volume of waste materials involved. In this review article, an update is provided for most of the waste treatment techniques (composting, pyrolysis, gasification, combustion) used to alter the physical, chemical or biological character of the waste, to reduce its volume and/or toxicity and to make the waste safer for disposal. Furthermore, all current and potential uses of treated corn and rice waste such as fertilisers, biomass and biogas/biofuel are summarised. Four comprehensive tables and six figures provide a thorough presentation of both waste treatment methods (characteristics, advantages and disadvantages) and uses of treated corn and rice waste. 相似文献
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Innovations in value-addition of edible meat by-products 总被引:1,自引:0,他引:1
While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and internal organs of harvested animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Industry is using science and innovation to add value to animal by-products far beyond its usual profitability. Regardless of the final product's destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional properties, to search for key active molecules in nutrition like bioactive peptides, food safety (antimicrobial peptides), medicine, cosmetics or other fields, to develop new technological applications and to continue innovation towards advanced value-addition of meat by-products. 相似文献
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Jesus Esteban Miguel Ladero 《International Journal of Food Science & Technology》2018,53(5):1095-1108
As the availability of fossil‐based resources declines, there is an impending necessity of finding alternative feedstock able to secure the production of fuels and chemicals. Exploitation of biomass as renewable source of chemicals is an attractive possibility, in particular the one derived from food waste (FW). Every year, large amounts of waste are generated within or at the end of the food supply chain at the consumers use stage and hence its valorisation attracts great attention. FW has proven a valuable feedstock for its exploitation to produce a wide array of intermediates and products with promising applications in industry, owing to their similar performance with respect to established products. These include organic acids and furans (generally used as platform chemicals to further products); polymers like bacterial cellulose, polyhydroxyalkanoates or chitin; biosurfactants; biolubricants; or nanoparticles. This overview covers the latest trends in chemical, enzymatic and biotechnological processes reported in literature on the production of these chemicals and materials, with a focus on the use of FW as raw material. 相似文献
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Waste in the food industry is characterized by a high ratio of product-specific waste. Not only does this mean that the generation of this waste is unavoidable, but also that the amount and kind of waste produced, which consists primarily of the organic residue of processed raw materials, can scarcely be altered if the quality of the finished product is to remain consistent. The utilization and disposal of product-specific waste is difficult, due to its inadequate biological stability, potentially pathogenic nature, high water content, potential for rapid autoxidation, and high level of enzymatic activity. The diverse types of waste generated by various branches of the food industry can be quantified based on each branches' respective level of production. Moreover; the origins of each type of waste and a tabulated overview of the traditional agricultural methods for reusing the waste are discussed. Additionally, alternative methods of waste management have emerged, which target the most important contents of the waste. In conclusion, new possibilities for the utilization of food industry waste are described. 相似文献
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《International Journal of Food Science & Technology》2006,41(Z1):96-129
Although environment remained for a long time at the very top of most advanced countries governments’ agenda priorities, and a series of protocols like Montreal (1987), Kyoto (2002), Conference in Rio de Janeiro (1992) and legislations (White and Green Paper, 2001 and 1996, respectively) were put forward among others, the global awareness towards the environment continues to be at a very low level. The main problem towards enforcing legislation is the high cost invoked by most industries and municipalities. However, recent advances in remediation, composting, recycling technology have shown that waste treatment can result in high added value products (i.e. biodiesel, fertiliser) and advantageous to the environment as well. European Union (EU) legislation is currently considered one of the well‐compiled and strict legislations compared with other advanced countries (USA, Canada and Japan). Although food industries are not included in the highly polluting ones, their great volume of waste materials generated, makes imperative their undertaking actions in this direction. This review aims at presenting all the EU laws (from the waste management perspective) in connection with the food industries and their interactions with the environment and vice versa. 相似文献
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Ioannis S. Arvanitoyannis & Aikaterini Kassaveti 《International Journal of Food Science & Technology》2008,43(4):726-745
Fish waste management has been one of the problems having the greatest impact on the environment. Fish farming detrimental effects on the marine environment in particular have become an issue of public concern. In European Union, numerous Directives, Decisions and Regulations were voted in an attempt to minimise the environmental impact of fisheries within the frame of Integrated Coastal Management. Treated fish waste has found many applications among which the most important are animal feed, biodiesel/biogas, dietic products (chitosan), natural pigments (after extraction), food‐packaging applications (chitosan), cosmetics (collagen), enzyme isolation, Cr immobilisation, soil fertiliser and moisture maintenance in foods (hydrolysates). In this review, an update of both environmental impact (inputs and outputs) and treated fish waste uses is provided by means of six comprehensive tables and seven figures. 相似文献
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Makoto Kondo Kazumi Kita Hiro‐omi Yokota 《Journal of the science of food and agriculture》2004,84(7):721-727
This study evaluated the fermentation characteristics and in vitro gas production of sudangrass (Sorghum sudanese) silage with tea leaf waste of green tea, oolong tea and black tea added. All types of tea leaf waste contain large amounts of nitrogen (N) and tannins, and a small amount of low‐water‐soluble carbohydrates. Sudangrass was preserved without (control) and with green tea waste (GTW), oolong tea waste (OTW) or black tea waste (BTW) at rates of 50, 100 and 200 g kg?1 fresh matter in laboratory silos. The pH and butyric acid levels were significantly lower in GTW at all rates and in OTW at the 200 g kg?1 rate, whereas those levels were high in the control and BTW‐treated silage. Lactic acid level was appreciably higher in GTW‐ and OTW‐treated silage than the control and BTW‐treated silage. The addition of all types of tea waste increased the total N and tannins of the silage, whereas the acid detergent insoluble N was increased in the OTW‐ and BTW‐treated silage. GTW treatment increased gas production within a 96‐h period compared with the control, whereas OTW and BTW additions at 200 g kg?1 rates caused lower gas production. It is concluded that the fermentation characteristics and feed value of the silage incorporating with tea leaf wastes are different for these types of tea leaf. Among the three kinds of tea waste, GTW is the most valuable material as a silage additive. Copyright © 2004 Society of Chemical Industry 相似文献
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Arun Kumar Das Vincent Rajkumar Arun Kumar Verma Devendra Swarup 《International Journal of Food Science & Technology》2012,47(3):585-591
The effective utilisation of Moringa oleiferia mature leaves (MOL) extract as an antioxidant in cooked goat meat patties during refrigerated storage was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). The extract exhibited high phenolic content (48.36 mg of gallic acid equivalent per g), flavonoid (31.42 mg g?1 of sample) being the major component. Moringa oleiferia mature leaves extract showed excellent antioxidant activity as determined by radical‐scavenging activity of 1, 1‐diphenyl 2 picrylhydrazyl (DPPH). The IC50 value of MOL extract for 2, 2‐diphenyl‐1‐picrylhydrazyl radical scavenging was 18.54 μg mL?1. Total phenolic content (as gallic acid equivalent) significantly (P < 0.05) increased from 285.56 in control to 379.45 in patties with MOL extract. MOL extract (0.1%) when added to meat was found to retard lipid peroxidation of cooked goat meat patties as measured by TBARS number during refrigerated storage. The increase in TBARS number in MOL extract–treated samples was very slow and remained lowest (0.53 mg malonaldehyde per kg sample) up to 15 days. The antioxidant activity of MOL extract was found to be comparable to BHT. Addition of MOL extract did not affect any of the sensory attributes of patties. The MOL extract at a level of 100 mg/100 g meat was sufficient to protect goat meat patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT. 相似文献
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Opportunities and Implications of Pasture‐Based Lamb Fattening to Enhance the Long‐Chain Fatty Acid Composition in Meat
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Natalie L. Howes Alaa El‐Din Ahmed Bekhit David J. Burritt Anna W. Campbell 《Comprehensive Reviews in Food Science and Food Safety》2015,14(1):22-36
Health‐conscious consumers following dietary fat recommendations require meat that is low in saturated fat with preferably high levels of long‐chain omega‐3 fatty acids. This review summarizes the influence of dietary lipids from red meat on human health and examines the potential to enhance lipid composition through pasture‐feeding. The role of fatty acids in plant and ruminant metabolism is discussed to highlight the complexity of ruminal digestion when trying to enhance fatty acids in meat. Generally, ruminants that consume pasture diets have been shown to produce a more desirable fatty acid composition than those fed grain and offer potential to be further enhanced by using specific plant species. Elevated polyunsaturated fat content in meat, however, tends to increase susceptibility to oxidation, which influences other meat quality characteristics including shelf‐life and color. The use of specific plant species may mitigate these negative effects due to vitamin E or other antioxidants in these plants, which protect polyunsaturated fats from oxidation. When assessing the potential of plants as a natural dietary fat source, consideration must be given to environmental influences on plant fatty acid composition to ensure consistent production of meat products with high nutritive value under a range of management practices. This review also explores the potential impact of climate change on plant fatty acid composition, and the potential implications of this for meat quality. 相似文献
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Parmjit S. Panesar Shubhneet Kaur 《International Journal of Food Science & Technology》2015,50(10):2143-2151
With the advancement in science and technology, the importance of bioconversion of industrial waste into value‐added products through biotechnological route has been realised. Moreover, to make the process economic and environment responsive, agro‐industrial waste/by‐products can be used as substrates in fermentation processes as an inexpensive raw material. In the field of food biotechnology, organic acids represent the third largest category among the biological products, which can be produced chemically or by fermentation process. Among organic acids, lactic acid holds an important position because of its multivariate applications in food, pharmaceutical, cosmetics, textiles and other industries. Traditionally, lactic acid was produced from pure substrates, but agricultural feedstocks and industrial by‐products have evoked the interest of researchers to use them as raw materials for the biotechnological production of lactic acid. The utilisation of biomass has gained major attention due to environmental hazards, scarcity of fossil fuels and meet the increasing world food and feed demand. Integrated biorefinery approaches have also been adopted for the production of lactic acid along with primary product to minimise the cost. This review provides comprehensive information on the recent advances in biotechnological production of lactic acid utilising agro‐industrial waste/by‐products. 相似文献
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