在网络环境下如何检索食品科学信息

Internet网络上有着丰富的食品科学资料，从Internet网络上检索资料方便迅捷．介绍了如何从Internet网络上检索食品科学资料，并给出了一些有用的域名地址。     

如何在Internet上检索食品科学信息

Internet网络上有着丰富的食品科学资料，从Internet网络上检索资料方便迅捷。介绍了互联网上重要的和相关的食品科学信息资源，综述了如何利用搜索引擎进行检索，并详细归纳了国内外食品科学信息数据库资料的站点域名、搜索引擎、数据库内容、全文信息内容及检索方法等。     

在网络环境下如何检索食品科学信息

Internet 网络上有着丰富的食品科学资料,从 Internet 网络上检索资料方便迅捷。介绍了如何从 Internet 网络上检索食品科学资料,并给出了一些有用的域名地址。     

从Internet上查寻食品科技信息

Internet上有着丰富的食品科学信息资源,从Internet上检索资料方便快捷,省时省力。介绍了如何从Internet上检索食品科学信息,并列出了一些参考站点。     

网络环境下的食品科学文献信息资源与利用

介绍了互联网上重要的和相关的食品科学文献信息资源及其在网络条件下的利用途径,并详细地归纳了国内外食品科学文献数据库资源的站点域名、数据库内容、全文信息内容及检索方法等。     

利用因特网检索饮料科技信息

简述了从Ｉｎｔｅｒｎｅｔ上获得有关科技信息的方法，包括相关的专利、图书、等信息的检索和谭方法，并且给出了有关网址。     

中文网络信息平台

印刷世界信息平台是网络信息应用的基础设施,信息平台的特点对相关网络应用有决定性影响。现在的信息传输平台主要有两种：Ｉｎｔｅｒｎｅｔ和公用交换电话网ＰＳＴＮ。Ｉｎｔｅｒｎｅｔ是数据信息传输的一个基本平台,通过Ｉｎｔｅｒｎｅｔ可以实现方便的信息检索、传输等。但是Ｉｎｔｅｒｎｅｔ在服务质量、安全性等方面的缺陷,使得企业到目前为止,不能把一些重要的业务从专用网络转移到Ｉｎｔｅｒｎｅｔ上去。ＰＳＴＮ是当今规模最大、最普及的信息传输网络。中文网络信息平台通过ＰＳＴＮ,使用高效的信息安全机制（用户认证、信息加…     

如何在Internet上检索造纸信息

通过Ｉｎｔｅｒｎｅｔ检索造纸信息既快捷又方便，信息丰富，是极好的科研检索工具，和迅速了解当前最新造纸动态的最有效的手段。１搜索引擎要查找Ｉｎｔｅｒｎｅｔ上的信息，首先要应用各种网上搜索引擎。有名的网上搜索引擎有：哇塞中文网：ｈｔｐ：／／ｗｗｗ．ｗｈａ...     

应用Internet技术建设烟草行业科技信息资源网络

１Ｉｎｔｅｒｎｅｔ概述Ｉｎｔｅｒｎｅｔ（国际互连网）是目前国际上规模最大的计算机网络，它把现代计算机技术和通讯技术融于一体。从信息基础结构的角度看，Ｉｎｔｅｒｎｅｔ是处于电信网络之上的一种资源网络，也就是说它利用电信网作为其低层传输平台，重点强调信息...     

Internet商务解决方案：服装企业持续发展的倍增器

网络行销突破了时空的限制，排除了所有的中国环节，可实现定制销售，对自己的形象进行主动准确的宣传可迅速得到用户反馈，可节省时间和开支。服装企业的网络行销应按３个层次逐渐递进、逐渐提升。第１层次，在Ｉｎｔｅｒｎｅｔ上进行企业的形象宣传；第２层次，充分利用Ｉｎｔｅｒｎｅｔ互动功能，建立企业数据库，完成信息交流；第３层次，实施Ｉｎｔｅｒｅｔ商务。     

益生菌在我国保健食品中的应用进展

由于益生菌类原料在调节肠道菌群和增强免疫力保健功能的研究比较系统,健康功效明确,因此,其在保健食品中应用越来越广泛,而且部分菌株已被国家市场监督管理总局明文规定允许用于婴幼儿食品的开发.随着科学技术的快速发展以及相关研究的不断深入,益生菌类原料具有的其它保健功能不断被发掘,而且作用机理也不断明晰,这为其在保健食品行业的...     

蚕蛹的功能活性及其在保健食品中的应用进展

蚕蛹作为食材拥有高营养价值和保健功能,自古以来被用作滋补强身的食品。目前,蚕蛹作为食品原料被广泛用于普通食品和保健食品。随着现代科学的深入研究,蚕蛹中的活性成分与功能作用正在逐渐被揭示。研究已经证实了蚕蛹具有免疫调节、辅助降血糖、辅助降血脂、辅助降血压、抗疲劳、抗氧化等保健功能,这为开发以蚕蛹为原料的保健食品提供了理论基础。本文介绍了蚕蛹的营养价值,并结合国内外文献的相关研究综述了蚕蛹的保健功能与作用机制。进一步通过对国家“特殊食品信息查询平台”和“药智网”数据库的信息检索,汇总分析了已经获批的使用蚕蛹及其活性成分为原料的保健食品现状。结果发现,在已获批的蚕蛹相关保健食品中,主要声称功能是增强免疫力,主要剂型是胶囊。并且,近几年获批的蚕蛹相关保健食品数量剧增。本文为蚕蛹及其成分在保健食品中的应用和发展提供了一定建议,以期为蚕蛹保健功能的深入探究和开发利用提供参考。     

未来粮油食品科技的发展与挑战

粮油安全保障已成为国家战略,对维持社会稳定、带动乡村振兴、推动我国国民经济快速、健康发展具有举足轻重的作用。随着全球人口的急剧增加及食品工业的持续发展,人民对于粮油产品的消费需求日趋多样化、健康化、低碳化。但在我国,粮油产业发展正因粮油加工资源有限、绿色加工技术较差、适度加工手段匮乏、营养因子机理不明、危害风险控制困难等问题掣肘。随着生命科学、信息技术和材料技术的发展,以食品组学、合成生物学、营养学和材料学等为基石的未来粮油食品科学与技术有望从技术层面应对上述挑战。概述了粮油食品产业在国民经济中的地位与作用,归纳了粮油食品产业的发展状况、趋势与市场情况,介绍了我国粮油食品科学与技术面临的挑战,以此为基础,展望未来粮油食品科学与技术的发展趋势,包括油脂加工适度化、粮食生产绿色化、安全控制智能化和营养供给精准化等。     

The emergence of gastronomic engineering

Modern consumers increasingly derive their foods from away-from-home sources. Rising incomes, the emergence of chefs as innovative actors in the food scene, and the growing consumer demand for culinary experiences, are the main driving forces behind haute cuisine. At the same time, food engineering is in urgent need to expand its scope and engage in new collaborations and partnerships. Gastronomic engineering (GE) means using the vast body of knowledge accumulated in food engineering and food materials science to propel the curiosity and creativity of chefs to what is technologically feasible and environmentally sustainable. GE opens new opportunities for food engineering, a discipline that has been mostly oriented to the food processing industry. This article describes the emergence of GE or a new branch of food engineering, as a space of co-creation between chefs and food engineers in a university set-up. Our GE unit consists of an experimental kitchen headed by a chef, a food engineering area and a materials science laboratory. The impact of GE on academic activities (teaching and research) and outreach experiences is discussed.     

Influence of factors on release of antimicrobials from antimicrobial packaging materials

Antimicrobial packaging materials (films or coatings) (APMs) have aroused great interest among the scientists or the experts specialized in material science, food science, packaging engineering, biology and chemistry. APMs have been used to package the food, such as dairy products, poultry, meat (e.g., beef), salmon muscle, pastry dough, fresh pasta, bakery products, fruits, vegetables and beverages. Some materials have been already commercialized. The ability of APMs to extend the shelf-life of the food depends on the release rate of the antimicrobials (AMs) from the materials to the food. The optimum rate is defined as target release rate (TRR). To achieve TRR, the influencing factors of the release rate should be considered. Herein we reviewed for the first time these factors and their influence on the release. These factors mainly include the AMs, food (or food simulant), packaging materials, the interactions among them, the temperature and environmental relative humidity (RH).     

添加剂在食品3D打印中的应用现状

3D打印技术作为食品科学领域的一项新技术,因其具有快速成型、适用于复杂结构、可个性化定制等特点而具有巨大的发展潜力。3D食品打印一般以蛋白质、脂类等对人体无害的可食性物质为材料,然而并非所有食材都具有良好的适印性和加工特性。为提高3D打印食材的适印性,食材中通常会添加碳水化合物、蛋白质、脂质等食品添加剂以改善食材的流变特性和加工特性。本文综述了3D食品打印技术、3D食品打印材料特性、常用的食品添加剂及其对打印材料的流变特性、加工特性和营养特性的影响,从而为3D食品打印技术在食品领域中的应用提供科学依据和理论参考。     

Innovations in value-addition of edible meat by-products

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.     

Fermentation for tailoring the technological and health related functionality of food products

Abstract

Fermented foods are experiencing a resurgence due to the consumers’ growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security.     

Application of Cellulosic Nanofibers in Food Science Using Electrospinning and Its Potential Risk

Cellulose is the most abundant and a low‐cost biodegradable by‐product in the food and agricultural industries. Electrospun cellulosic nanofibers have remarkable physicochemical properties that make them attractive for many applications in the food sector. In this review, electrospinning is investigated as an easy method for producing nanofibers from polymers. Moreover, the most important applications of cellulosic nanofibers in food science are presented. These applications are (a) immobilization of bioactive substances such as enzymes, vitamins, and antimicrobials; (b) nutraceutical delivery systems and controlled release of materials; (c) as biosensors; (d) filtration; and (e) for reinforcing composites and in films. Finally, some potential risks of using electrospinning in food science are reviewed.