超微粉碎技术及其在食品加工中的应用

超微粉碎技术作为一种新型的食品加工方法,已经引起人们的普遍关注。本文全面介绍了各种超微粉碎设备加工的基本原理、设备及其技术特点, 同时介绍了超微粉碎技术在各种食品加工行业中的应用情况     

功能食品的超微粉碎技术

超微粉碎技术是一种新型的加工技术,已被逐渐运用到功能食品的加工中.本文介绍了超微粉碎技术的特点、常用设备及超微粉碎技术应用于功能食品的研究进展.     

超微粉碎技术及其在食品加工中的应用

超微粉碎技术作为一种新型的食品加工方法,已经引起人们的普遍关注,本文全面介绍了各种超微粉碎设备加工的基本原理,设备及其技术特点,同时介绍了超微粉碎技术在各种食品加工行业中的应用情况。     

超微粉碎对食品物料的影响

超微粉碎是食品加工中应用最广泛的制备超微粉体的手段,超微粉碎工艺依赖于超微粉碎设备.超微粉体具有许多独特的性能,它使物料利用率得以提高,加工性能得到改善,并赋予产品优良的品质.综述超微粉碎的主要设备以及超微粉碎加工对食品物料性能的影响.     

超微粉碎技术及其在动物资源开发中的应用

超微粉碎技术作为一种新型的食品加工方法,已受到普遍关注.对超微粉碎加工的基本原理及其技术特点进行了概述,同时重点介绍了超微粉碎技术在动物资源开发中的应用情况,其发展前景广阔.     

超微粉碎技术在食品工业中的优势及应用研究现状

超微粉碎技术作为一种新型的食品加工方法,已受到普遍关注。本文对超微粉碎加工的基本原理度其技术特点进行了概述,同时重点介绍了超微粉碎技术在食品工业中的应用和研究情况,其发展前景广阔。     

超微粉碎技术及其在肉类加工业中的应用

超微粉碎技术作为一种新型的食品加工方法，已受到普遍关注。本文对超微粉碎加工的基本原理，分类和其特点进行了概述，同时介绍了超微粉碎技术在肉类工业中的应用，发展前景广阔。     

超微粉碎技术及其在食品工业中的应用

超微粉碎技术作为一种新型的食品加工方法．已受到普遍关注。本文对超微粉碎加工的基本原理度其技术特点进行了概述，同时重点介绍了超微粉碎技术在食品工业中的应用情况，其发展前景广阔。     

超微粉碎对食品理化性质影响的研究

超微粉碎技术可以明显增大食品原料的比表面积和表面能,同时小尺寸效应会赋予食品原料特异的理化特性、分子量分布及功能特性。近年来国内外学者对食品超微粉碎技术研究的理论深度逐渐加强,其在水产、粮油、软饮料、调味品加工等方面也更加广泛应用。该文对近年来超微粉碎对食品理化性质的影响进行综述,以期为此技术在食品加工中的应用提供参考。     

超微粉碎技术对蛋白质理化及功能性质影响的研究进展

作为复杂的生物大分子物质,蛋白质在生命物质活动中起着至关重要的作用。近年来,基于蛋白质为原辅料的各类食品层出不穷,蛋白质本身的性质对于食品的品质特性,乃至食品的生产加工或者储存条件和方式等也都有着很大的影响。通过对蛋白质的改性,可以改善其功能及应用特性。目前,超微粉碎由于其独特的加工特性被广泛应用在食品的生产加工,相比于一般粉碎技术,超微粉碎加工技术能将物料粉碎至10μm,甚至1μm。具有生产效率高、粒径细、产品营养损耗小、分布均匀和污染少的特点。本文主要介绍了多种超微粉碎处理技术对食品蛋白质的物理化学性质及功能性质的影响,为采用超微粉碎处理方式以获得具有特定性状的蛋白质产品相关技术的开发提供了一定的思路。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the