共查询到20条相似文献,搜索用时 46 毫秒
1.
2.
3.
4.
5.
花生功能成分及营养价值的研究进展 总被引:17,自引:0,他引:17
花生是全球最重要的四大油料作物之一,是我国食用油脂和蛋白质的重要来源.花生含有丰富的功能成分和很高的营养价值,应重视对我国花生资源开发利用的研究,大力开发花生营养保健食品,满足国人健康消费需求. 相似文献
6.
细米糠的营养价值分析 总被引:2,自引:0,他引:2
对精米加工过程中产生的细米糠常规营养成分及氨基酸进行了分析测定。结果得出:细米糠常规养分含量分别为:DM 87.26%、CP 14.93%、EE 4.92%、ASH 7.27%、CF 0.208%、NFE 59.93%、Ca 0.094%、P 1.623%;氨基酸含量为:Asp 1.27%、Thr 0.5792%、Ser 0.7136%、Clu 2.236%、Pro 0.64l8%、Gly 0.6679%、Ala 0.8134%、Cys 0.2121%、Val 0.7076%、Met 0.300l%、Ile 0.51%、Leu 1.079、Tyr 0.5882%、Phe 0.6944%、Lys 0.6465%、His 0.4465、Arg 1.053%;总能16.45MJ/kg。上述测定结果为大米加工副产品——细米糠的营养价值评定和合理利用提供了重要参数。此外,还将细米糠与一级、二级玉米相关营养参数进行了比较研究,结果表明,细米糠作为一种优质能量饲料,可代替玉米用于家禽饲粮。 相似文献
7.
<正> 人们对传统原纯巧克力产品的需求,特别是对大块模制巧克力的需求正逐渐减少。相反,混合式巧克力产品日渐普及,这种产品只含有50%或更低的巧克力成份。1985年,英国总的巧克力销售量中,大约42%为夹心块状巧克力,只有15%为大块模制巧克力。这是全世界共知的趋势。在美国,夹心块状巧克力和大块模制巧克力,分别占巧克力总销售量的51.2%和12.4%。 近年来巧克力市场的强烈集中化,可能增强这一发展趋势。向全国 相似文献
9.
11.
Traditional chocolate manufacturing relies largely on the experience and skill of the chocolatier. Nowadays, with the replacement of manual processes with automated equipments, it is increasingly important to apply right processing conditions and controlling parameters, such as the time, the temperature, the moisture content, the relative humidity of the surrounding air, etc. This study investigated the influences of these factors during the moulding and cooling stage of chocolate manufacturing process on the ease of demoulding. Adhesion of chocolate to the polycarbonate mould surface was used as a measure for the demoulding properties, and was determined as the force required to separate a flat mould surface from the solidified chocolate sample. The results demonstrated that processing parameters, like temperature, contact time, and the relative humidity of the surrounding environment, have a significant impact on chocolate crystallization and solidification processes and on the adhesion of chocolate to a mould surface. Experimental findings from this work confirmed observations made during commercial chocolate manufacturing. 相似文献
12.
Evaluation of protein true digestibility (TD), biological value (BV), and net protein utilization (NPU) of diets containing mature sword bean (Canavalia gladiata), seed flour and grits were carried out with male Sprague-Dawley rats. The seed flour and grits were processed by soaking, cooking, soaking and cooking, autoclaving, and roasting. The TD of processed flour (cooked (84.8), soaked and cooked (76.2), autoclaved (82.0), roasted grits (64.5), and roasted flour (61.2)) were significantly higher (p < 0.05) than in the raw (51.4) and the soaked only grits (35.8). Soaking the grits decreased the TD. The BV of cooked grits and grits cooked after soaking were significantly higher than that of the other processed samples (p < 0.05). However, the BV of the diets containing cooked and soaked and cooked grits were not significantly different. The NPU of the cooked grits (39.4) and grits cooked after soaking (37.6) were significantly higher (p < 0.05) than that of the other processed samples (autoclaved grits (31.0), roasted grits (19.5), roasted flour (10.8), and soaked only grits (1.6)). The NPU of all the processed samples were significantly lower than the reference casein (p < 0.05). The highest protein nutritional quality was obtained by either cooking the grits or by soaking and cooking the grits. In vitro protein digestibility measurements were not well correlated to the true digestibility. 相似文献
13.
猪鲜骨的加工升值处理新技术 总被引:3,自引:0,他引:3
鲜骨是中国的传统食品中的一部分。利用现代技术将鲜骨有效的加工后添加到肉制品或其他食品中,对改善国人体质和保护环境大有帮助。2006年,上海高乐食品技术有限公司,联合德国KS和英国老牌食品公司解决了这一难题。 相似文献
14.
热处理增加总抗氧化剂活性提高番茄营养价值 总被引:2,自引:0,他引:2
人们长久以来一直认为加工后的果蔬因Vc损失而导致其营养价值低于新鲜果蔬。而通过我们的研究发现苹果中Vc对总的抗氧化剂活性的贡献率小于0.4%,而大部分该活性来自于植物活性物质的结合,这意味着尽管有Vc损失,但加工过的果蔬还能保留其抗氧化剂活性。结果表明,尽管有Vc损失,热处理提高了总的抗氧化剂活性和番茄中生物可利用番茄红素含量,并且没有引起总酚类和总类黄酮含量的显著变化,从而提高了番茄的营养价值。 相似文献
15.
16.
综述了面制品的传统加工方法以及近年来流行的新技术,分析了不同的加工方法和技术对面制品品质和营养的影响,提出了目前面制品生产过程中的问题,并展望了未来的研究方向。 相似文献
17.
Z Dvorák 《Die Nahrung》1975,19(9-10):989-995
In certain cases, the proteins in meat products may be damaged during thermal processing to such an extent that their nutritional value is reduced. This might be caused above all by a loss in the availability of the essential and semi-essential amino-acids. Cooking of the meat produces no marked change in the availability of the amino acids. More marked changes are observed at temperatures needed for sterilization. The availability of cystine is in most cases affected by the length and temperature of sterilization, which is due to a reduction of its digestibility and to its degradation. The extent of the cystine degradation follows from the difference from the average reduction of the availability of the other amino acids. Since the sulphur-containing amino acids in meat proteins are limiting ones, this loss results in a reduction of the nutritional value of the proteins. Apart from cystine, lysine may also become less available if greater amounts of polysaccharides are present. The reduction of the availability can be so marked that lysine may be considered to be a limiting amino acid. In these cases, lysine is essential for the nutritional value of the proteins in such products. 相似文献
18.
Shrimp's waste (dried head or shell) was found of high protein content and high level of minerals especially Ca, P, Na and Zn. The amino acids profile of the dried shrimp's shell proved to be of higher values than the shrimp's head. Glutamic acid was the abundant amino acid in both dried samples. The saturated: unsaturated fatty acids ratio was 1 : 1.63 for the dried shrimp's head and 1 : 1.51 for the dried shrimp's shell. The dried shrimp's shell and head appeared to be free from aflatoxines (B1, B2, G1 & G2) concentrations. Also the two dried samples proved their safety from the bacteriological point of view. Two suggested potato croquettes recipes containing either 5% dried shrimps head or 5% shrimp's shell, preferred by the panalysts, were found to contain high values of macro elements and rare values of micro elements. The EAA : TAA ratio of these two suggested recipes were 1 : 1.95 and 1 : 2.29 for the recipes containing dried shrimp's head and shell, respectively. Their in vitro protein digestibility (IVPD) ranged from 60.44 to 67.68%. The total saturated fatty acids were found lower than the total unsaturated fatty acids in the two suggested recipes. Potato croquettes recipes containing either 5% dried shrimp's shell or head were found of acceptable overall quality (aroma, taste, appearance, texture and color) to the panalists. 相似文献
19.
Lori K Falkner James G Coors Brad M Ostrander Shawn M Kaeppler Ronald D Hatfield 《Journal of the science of food and agriculture》2000,80(2):255-262
Forage nutritive value, which comprises traits such as digestibility, fibre, lignin and protein content, is an important criterion for maize (Zea mays L) harvested as silage. Lines with a characteristic phenotype (‘lax leaf’) could be useful sources of genes for improved nutritive value in maize. A study was conducted to characterise the cell wall composition of the lax leaf line. Lax leaf inbreds and inbreds representing ‘normal’ maize were evaluated for cell wall neutral sugars, uronic acids, Klason lignin and phenolic acids in five tissues from the ear node and the internode above it. Acid detergent fibre (ADF) and neutral detergent fibre (NDF) and 48 h in vitro true digestibility (IVTD) were predicted using near‐infrared reflectance spectrophotometry (NIRS) calibrated with a subset of the scanned samples. Lax leaf inbred tissues had lower levels of ADF, NDF, lignin and xylose and were more digestible than tissues from the inbreds representing ‘normal’ maize. It was not known whether the lax leaf phenotype resulted from alterations in nutritive value traits or whether laxness and nutritive value traits are independent from one another. A second study was conducted to determine the nature of genetic control of the lax leaf character and to determine the genotypic relation between the lax leaf character and nutritive value. A recombinant inbred mapping population was developed from a cross between the lax leaf line and an inbred line with stiff upright leaves. Whole‐plant samples from each recombinant inbred line were evaluated for ADF, NDF, acid detergent lignin (ADL) and IVTD of dry matter using NIRS. Laxness, measured by number of broken leaves, was associated with lower nutritive value in this population (genetic correlations 0.16–0.34), which was contrary to expectation. Amplified restriction fragment length polymorphism (AFLP) and simple sequence repeat (SSR) markers were used to identify linkage groups associated with the lax leaf character, digestibility and fibre content. Several linkage groups were associated with both the lax leaf character and nutritive value. Where these characters were associated with the same linkage group, the lax leaf parent allele was associated with greater laxness but reduced nutritive value. The lax leaf parent allele was associated with increased nutritive value in linkage groups unassociated with the lax leaf character. While the lax leaf line may be a good source for alleles for improved nutritive value, selection for laxness will not likely be accompanied by improvement in forage quality. © 2000 Society of Chemical Industry 相似文献
20.
《Innovative Food Science and Emerging Technologies》2008,9(2):196-200
To determine the effect of cultivar on high pressure processing (HPP) performance three commercial melon varieties were assessed before and after HPP for vitamin C and β-carotene by HPLC and for ferric ion reducing capacity (FIRC) using the Ferric Reducing Ability of Plasma (FRAP) assay. Total titrable acids (TTA), °Brix and colour were also recorded for fresh,−HPP (material cut and packaged) and +HPP samples (material cut, packaged and subject to HPP). The HP process was non-thermal so as to determine the effect of pressure alone on these phytochemicals. There were significant differences between cultivars in vitamin C, β-carotene, TTA, °Brix and colour parameters in fresh samples prior to HPP. HPP did not have an effect on TTA or °Brix, but colour was adversely affected. FIRC and vitamin C concentrations were decreased by HPP and these losses were cultivar dependent for vitamin C. Levels of β-carotene were significantly increased. Cultivar was identified as an important parameter in raw material selection for HPP and retention of vitamin C as a good measure of both quality and cultivar suitability.Industrial relevanceThere is an increasing consumer demand for fresh, natural and healthy fruit and vegetable products with an extended shelf life. This demand is driving industry to look at alternative preservation technologies. HPP has the potential to deliver safe, preserved fruit and vegetables through enzyme inactivation of microbe destruction. HPP removes the need for additives or preservatives and the process is therefore viewed as closer to “natural” by consumers. We show that HPP results in minimal loss of sensorial properties and health-promoting phytochemicals; thus providing consumers a high quality, healthy product with extended shelf life. The introduction of non-thermal processing techniques has the potential to move the focus of the Australian food processing industry from safety to the dual aims of safety and health, resulting in an increase of health-promoting phytochemicals in highly consumed processed foods. 相似文献