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紫外技术在食品工业中的应用 总被引:1,自引:0,他引:1
概括地介绍了紫外技术在食品工业中的应用,即紫外杀菌的原理及其在表面杀菌、空气杀菌和液、固体物料杀菌上的应用,并简要介绍了其在果蔬保鲜和改善食品加工性能等方面的应用。 相似文献
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月饼干热杀菌防霉研究 总被引:1,自引:0,他引:1
研究了保鲜剂、干热杀菌和贮藏条件对月饼防霉保质的影响。单个包装的月饼经80℃、30min干热杀菌可保鲜30d,干热杀菌结合添加少量防腐剂可保鲜60d以上。光线不仅促进月饼发霉,还使其颜色变浅、泛黄。 相似文献
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A study was conducted to assess relationships between food preference ratings and food acceptability ratings. Acceptability ratings for each of two discriminably different samples of nine food items were obtained using the 9-point hedonic scale. Regression analysis indicated that no linear relationship existed between these ratings and either hedonic or frequency preference ratings of the foods. In addition, the range of acceptability ratings was smaller than the range of corresponding’preference ratings. Panelists’expressed preferences had no effect on their assignment of differential acceptance ratings to different samples of the items. Correlations between preference ratings of laboratory panelists and military field panelists were good, in spite of higher absolute preference ratings assigned by the laboratory panel. 相似文献
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食品中的反式脂肪酸与食品安全 总被引:1,自引:0,他引:1
反式脂肪酸是具有反式构型双键的一类不饱和脂肪酸的总称,其来源广泛,存在于大量的油脂及油脂食品中。近年流行病学调查研究表明,反式脂肪酸对人类健康有很大的危害,这引起了大众和科学家的广泛关注。本文综述了反式脂肪酸的存在现状、主要来源及对健康的主要危害,并从氢化技术、油脂精炼技术、交酯化反应及基因改良技术等方面介绍了减少油脂加工中反式脂肪酸产生的措施。 相似文献
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最迎阜阳出现“毒奶粉”事件使食品安全再次成为全国舆论焦点。为此,回顾近年来卫生部对食品安全事件统计资料,可以看出,食品安全虽与食品添加剂有一定关系,但真正不安全因素并不是食品添加剂本身。为保证食品添加剂使用安全,各国均有一整套严密审批制度,当新的不利因素发现时,都会及时将其从名单中删除,包括FAO/WHO及美国、日本等国,因此现行食品添加剂使用名单是安全的。此外,随着新的、功能性食品添加剂参与,未来的食品添加剂将更加安全有效。 相似文献
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The ability of foods and beverages to reduce allyl methyl disulfide, diallyl disulfide, allyl mercaptan, and allyl methyl sulfide on human breath after consumption of raw garlic was examined. The treatments were consumed immediately following raw garlic consumption for breath measurements, or were blended with garlic prior to headspace measurements. Measurements were done using a selected ion flow tube‐mass spectrometer. Chlorophyllin treatment demonstrated no deodorization in comparison to the control. Successful treatments may be due to enzymatic, polyphenolic, or acid deodorization. Enzymatic deodorization involved oxidation of polyphenolic compounds by enzymes, with the oxidized polyphenols causing deodorization. This was the probable mechanism in raw apple, parsley, spinach, and mint treatments. Polyphenolic deodorization involved deodorization by polyphenolic compounds without enzymatic activity. This probably occurred for microwaved apple, green tea, and lemon juice treatments. When pH is below 3.6, the enzyme alliinase is inactivated, which causes a reduction in volatile formation. This was demonstrated in pH‐adjusted headspace measurements. However, the mechanism for volatile reduction on human breath (after volatile formation) is unclear, and may have occurred in soft drink and lemon juice breath treatments. Whey protein was not an effective garlic breath deodorant and had no enzymatic activity, polyphenolic compounds, or acidity. Headspace concentrations did not correlate well to breath treatments. 相似文献
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在当前食品安全问题比较突出的时候 ,罐头食品是比较安全可靠的食品。但如何使罐头食品象家庭烹饪食品那么好吃 ,使罐头食品能满足不同人群的需要 ,生产一些特殊营养罐头食品 ,就必须选择若干有功能的食品添加剂。文中介绍了一些食品添加剂在罐头食品中的应用情况 ,旨在进一步促进罐头食品在提高其色香味和口感的同时 ,能开发出适应不同人群需要的特殊营养罐头。 相似文献
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介绍了焙烤工业常用的食品添加剂。在使用中比较关注的问题主要包括:面粉增白剂过氧化苯甲酰的使用,关于溴酸钾的替代品问题,木聚糖酶的应用,功能性添加剂的使用等。 相似文献
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Mercille G Receveur O Potvin L 《Revue canadienne de la pratique et de la recherche en diététique》2012,73(3):134-140
Purpose: Determinants of self-efficacy related to food preparation using store-bought food were examined in women belonging to the Atikamekw Nation. Also examined was whether self-efficacy was associated with household food insecurity. Methods: A cross-sectional survey was conducted with 107 women responsible for household food supplies. Two self-efficacy scores were calculated, one for healthy food preparation and one for food preparation in general. Household food insecurity was measured with an adapted version of the United States Food Security Core Module. The other variables were household composition, income sources, food supplies, tobacco use, participants' health status, and lifestyle and sociodemographic characteristics. Multiple linear regression was used to analyze associations between self-efficacy and household food insecurity in 99 participants. Results: Severe household food insecurity was associated with significantly lower healthy food preparation scores in Atikamekw women. Other associated variables were food supplies, marital status, alcohol consumption, weight status, and understanding of the native language. Conclusions: Application of the concept of self-efficacy contributes to a better understanding of the factors influencing food preparation in Atikamekw women. In this study, self-efficacy in healthy food preparation was linked to food insecurity and obesity, particularly in the most serious cases. Efforts to improve diet will require not only behavioural interventions, but public policies. 相似文献