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Bal LM Singhal P Satya S Naik SN Kar A 《Critical reviews in food science and nutrition》2012,52(9):804-814
Bamboo shoot as food has been used in traditional ways by the tribal community the world over. For enhancing its business potential, research on various aspects of bamboo shoot as food is being carried out in Japan, Taiwan, Thailand, and Asian countries and several products are available in the market. Bamboo shoots are used as a delicacy in human food, are a good source of dietary fiber, low in fat and calories. The research studies included in this review paper focus on post-harvest preservation of bamboo shoot. In view of the seasonal availability of bamboo shoot, the post-harvest preservation system for handling cynogenic toxicity in raw shoot while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for the business potential of this natural product. A yardstick of assessing the "Shelf life-Quality Matrix" developed in this review paper would give a new perspective of quality control in case of preservation of bamboo shoot. Also, knowledge gaps identified in this paper would give impetus to new academic and R&D activities, in turn generating an innovative job profile in the food industry as well as rural entrepreneurship. 相似文献
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WILLIAM CHARTERIS 《International Journal of Dairy Technology》1993,46(1):12-21
The customer is the key determinant of the success of a new product and customer needs must therefore be identified and integrated into the development of all new products at their design stage. Equally, the processor plays an important role by assuring that product quality engineering technology characteristics are identified, optimized and maintained on target with minimum variation. Quality function deployment (QFD) provides a systematic means of identifying customer requirements and translating them into achievable Product characteristics. Its use ensures more successful product development. This paper provides an overview of the QFD process and associated quality tools. 相似文献
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植物基仿肉制品能够满足消费者基本的感官和营养需求,缓解肉类消费增加带来的环保压力,满足消费者对健康、动物福利、性价比和素食的需求,受到市场的持续关注。植物基仿肉制品的感官属性是其重要的品质之一,其原料组成和加工工艺会对产品质地、外观、风味品质产生重要的影响作用。本研究从植物基仿肉产品的加工工艺、原料、配方等角度出发,对植物基仿肉制品原料蛋白、油脂和水分对纤维化蛋白和产品品质的作用进行阐述,并以市场上的典型产品Beyond Meat、Impossible Foods和金字火腿为例,分析了植物牛肉饼所用着色剂、粘结剂和风味物质的来源、分类和功能。最后对植物基仿肉制品存在的问题和发展方向进行总结,以期为植物基仿肉制品的进一步研究与产品品质提升提供支持。 相似文献
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Factors affecting the water holding capacity of red meat products: a review of recent research advances 总被引:2,自引:0,他引:2
The water holding capacity of meat products is a very important quality attribute which has an influence on product yield, which in turn has economic implications, but is also important in terms of eating quality. A number of pre-and post-mortem factors influence the water holding capacity (WHC) of meat. During the growth and development of meat animals, genotype and animal diet are important due to their direct influence on muscle characteristics. In the immediate pre-slaughter period, stresses on the animal such as fasting, and different stunning methods are likely to influence meat WHC. In the post-slaughter period chilling, ageing, injecting non-meat ingredients, as well as tumbling have important influences on WHC. Furthermore, cooking and cooling procedures for the final meat products can also affect the WHC of the product, in particular the cooking and the cooling methods, the heating and the cooling rate, the cooking temperature, and the endpoint temperature. This paper provides an overview of recent research on important intrinsic and extrinsic factors that affect the WHC of beef, pork, and lamb products, and reveals explanations and solutions to some of the critical problems related to WHC and product quality. 相似文献
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管理思维局限、创新研发桎梏、市场集中度低、醋企规模较小、空间布局分散、产品市场占有率低、品牌影响力孱弱等现实问题一直都是阻碍山西老陈醋产业发展壮大的硬伤。作为醋业大省,山西想要实现这一特色产业的又好又快发展,必须突破以上瓶颈。文章以山西老陈醋产业作为研究对象,采用结构-行为-绩效(SCP)范式分析工具从外部宏观环境、供需市场、企业生产经营活动、市场绩效等几个方面对山西老陈醋产业发展现状进行了综合分析,在明晰山西老陈醋产业竞争优势的基础上,以“提质增效、扶大限小”为核心战略,从宏观保障措施、行业协会职责和企业发展战略三个方面提出发展战略构想,为促进山西食醋产业健康、快速发展,提升产业整体竞争力提供决策参考。 相似文献
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Food processing by high hydrostatic pressure 总被引:6,自引:0,他引:6
San Martín MF Barbosa-Cánovas GV Swanson BG 《Critical reviews in food science and nutrition》2002,42(6):627-645
The use of high hydrostatic pressures (HHP) for food processing is finding increased application within the food industry. One of the advantages of this technology is that because it does not use heat, sensory, and nutritional attributes of the product remain virtually unaffected, thus yielding products with better quality than those processed traditional methods. HHP have the ability to inactivate microorganisms as well as enzymes responsible for shortening the life of a product. In addition to lengthening the shelf-life of food products, HHP can modify functional properties of components such as proteins, which in turn can lead to the development of new products. Equipment for large-scale production of HHP processed products are commercially available nowadays. Guacamole, sliced ham, oysters, and fruit juices are some of the products currently available on the market. HHP technology is one of the most promising nonthermal processes. 相似文献
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Almond paste is an economically valuable product produced from almonds, sugar and a small amount of water. Oxidative rancidity and oil separation are the major problems that are encountered in the paste products affecting the shelf life. Another problem appears to be drying on the surface of the product resulting in poor consumer acceptability. In this study, the formulation of product was altered by adding a commercial stabilizer, antioxidant mixture and maltose syrup to prevent undesirable quality changes during storage at 4C and 30C. Peroxide value, free fatty acid and Rancimat analysis showed that the addition of antioxidant mixture prevented oxidation effectively and improved sensory scores significantly ( P ≤ 0.05). Although stabilizer addition had a detrimental effect on the textural properties, samples that have maltose had high sensory scores. The results showed that incorporation of maltose syrup and antioxidant may improve the texture and shelf life of almond paste.
The available literature on almond paste is mainly focused on the microbiological quality of the product and the prevention of spoilage reactions by modifying packaging materials. However, there is no report on the optimization of the composition to extend the shelf life of almond paste. Turkish almond paste, a healthy and expensive dessert, is a specialty product that is manufactured by using traditional grinding equipment. However, the limited shelf life of this product decreases its export potential resulting in economical losses. Therefore, improved shelf life and quality of the product is of importance from the economical point of view. In our study, we aimed to improve the quality and shelf life of Turkish almond paste by modifying its formulation in order to minimize the undesirable changes that occur during storage. 相似文献
PRACTICAL APPLICATIONS
The available literature on almond paste is mainly focused on the microbiological quality of the product and the prevention of spoilage reactions by modifying packaging materials. However, there is no report on the optimization of the composition to extend the shelf life of almond paste. Turkish almond paste, a healthy and expensive dessert, is a specialty product that is manufactured by using traditional grinding equipment. However, the limited shelf life of this product decreases its export potential resulting in economical losses. Therefore, improved shelf life and quality of the product is of importance from the economical point of view. In our study, we aimed to improve the quality and shelf life of Turkish almond paste by modifying its formulation in order to minimize the undesirable changes that occur during storage. 相似文献
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《纺织学会志》2013,104(1-6):251-259
Abstract The textile and apparel industries are under constant pressure to develop and introduce new products; product development is a cornerstone in the survival strategy of any company in these industries. Yet, the development cycles are lengthy and usually require several feedback loops, often showing a mismatch of product properties, cost, and requirements. Other assembly-oriented industries have successfully used managerial tools to integrate the product development process with marketing, product costing, and procurement functions. This paper discusses the use of product development tools (e.g. quality–function–deployment matrix) and target costing as an integrated approach for the textile and apparel industries. With the help of a case study it is shown how this integrated approach can reduce product development cycle time by focusing technical research, and how to incorporate desirable features in the new product design to gain customer satisfaction. The integrated approach facilitates the development of new products that are competitively priced and earn projected profits in a target market niche. 相似文献
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Hendrik N.J. Schifferstein 《Food quality and preference》2010,21(8):1059-1067
Methods originally developed for the sensory evaluation of foods are increasingly being applied to other product categories, ranging from personal care products to car interiors and air conditioning units. Furthermore, because an increasing number of food products tend to be available in packages from which they can be consumed directly, the sensory properties of packages have become an integral part of consumers’ food experiences and require thorough investigation. In addition, food consumption in everyday life takes place within a physical, social, and cultural context. This asks for a reconsideration of the role of sensory analysis in the product development process. To seduce consumers in highly saturated markets, products should not only provide good quality and be appealing, but they should offer interesting and engaging experiences. Therefore, research on sensory evaluation needs to be linked to research on product aesthetics, product meaning, and product emotions. Capturing the entire consumer experience requires an integral approach, in which research approaches from various academic fields are combined and integrated. For this approach to succeed in industrial companies, many different departments will need to work together in close cooperation. 相似文献
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There are many different approaches to product optimization, each with its own strengths and limitations. To address some of these limitations, a unique, consumer-driven approach was developed to rapidly navigate a path through a qualitative product space (QPS) to reach the product that best meets the product sensory criteria, rather than having to evaluate all products in the design and build models to determine the optimum as in classic design of experiments. During this rapid product navigation (RPN) process, consumers participate in a unique form of qualitative discussion groups, during which prototypes are evaluated and discussed in-depth, with the group’s response to each prototype determining the next prototype to be presented. This adaptive, stimulus–response process is a listening and learning approach rather than a modeling approach and provides a deeper understanding of not only what the best product is, but also why it is the best. Due to the strong partnership required between the product researcher and product development, the business also gains a deeper understanding of consumer language and key design elements, which then feeds back into future product development projects. It is also possible to identify potential consumer segments that may not be obvious from traditional sensory evaluation and ensure that the resulting product design meets the product sensory requirements for the intended audience. This approach to developing the optimal product has demonstrated multiple successes, cutting product development time from 18–24 months to less than 6 months. 相似文献
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本文以西安烟草实际为例, 从卷烟品牌品规精准营销出发, 引入品规生命周期理论, 对在销品牌品规卷烟进行分析和评价, 并详细阐述了方案的研究背景、设计思路和应用场景, 为烟草商业企业在卷烟品牌精准培育、精准调控和精准投放等营销核心业务策略制定及调整, 提供了一种新的思路和研究方法。 相似文献
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Assessment of the long-term stability of retort pouch foods to support extended duration spaceflight
To determine the suitability of retort processed foods to support long-duration spaceflight, a series of 36-mo accelerated shelf life studies were performed on 13 representative retort pouch products. Combined sensory evaluations, physical properties assessments, and nutritional analyses were employed to determine shelf life endpoints for these foods, which were either observed during the analysis or extrapolated via mathematical projection. Data obtained through analysis of these 13 products were later used to estimate the shelf life values of all retort-processed spaceflight foods. In general, the major determinants of shelf life appear to be the development of off-flavor and off-color in products over time. These changes were assumed to be the result of Maillard and oxidation reactions, which can be initiated or accelerated as a result of the retort process and product formulation. Meat products and other vegetable entrées are projected to maintain their quality the longest, between 2 and 8 y, without refrigeration. Fruit and dessert products (1.5 to 5 y), dairy products (2.5 to 3.25 y), and starches, vegetable, and soup products (1 to 4 y) follow. Aside from considerable losses in B and C vitamin content, nutritional value of most products was maintained throughout shelf life. Fortification of storage-labile vitamins was proposed as a countermeasure to ensure long-term nutritive value of these products. The use of nonthermal sterilization technologies was also recommended, as a means to improve initial quality of these products and extend their shelf life for use in long-duration missions. Data obtained also emphasize the importance of low temperature storage in maintaining product quality. PRACTICAL APPLICATION: Retort sterilized pouch products are garnering increased commercial acceptance, largely due to their improved convenience and quality over metal-canned products. Assessment of the long-term stability of these products with ambient storage can identify potential areas for improvement, and ultimately increase consumer satisfaction with these technologies. 相似文献
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水产品营养丰富, 味道鲜美, 深受人们喜爱。由于其组织结构脆弱, 且含有丰富的内源酶和嗜冷细菌, 在储藏和运输过程中容易腐烂变质。随着水产品贸易的日益全球化, 水产品品质现已成为大家关注的核心问题。传统的水产品检测方法具有主观性、侵入性、耗时性, 已不能满足水产品市场的需求, 如何快速、客观地评价水产品品质已成为亟待解决的问题。近红外光谱技术作为一种快速、无损的检测技术已广泛应用于水产品检测, 本文综述了国内外学者采用近红外光谱技术在水产品新鲜度评价、质量评估、重金属含量检测、品种鉴别等方面的研究进展, 并分析了近红外光谱技术在水产品检测中的不足之处及发展前景, 以期为水产品快速检测技术的进一步发展和研究提供参考依据。 相似文献
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调味面制品作为方便休闲食品备受欢迎,该行业经过20多年的快速发展,其产业、产品、执行标准及生产许可等方面都发生了很大的变化。本文首先概述了调味面制品的产业发展及行业现状,之后以湖南、河南2大调味面制品生产基地现状为基准,归纳总结了调味面制品的产品标准变化、主要食品添加剂的使用范围变化以及生产许可变化,最后本文对调味面制品的行业发展趋势、产品标准制定以及行业监管制度与措施的配套方向进行了初步的分析和展望,并提出了自己的看法,以期为今后我国调味面制品产业的可持续发展及其安全监管措施的改进提供可行性思路,使得我国调味面制品行业向着绿色、营养、健康的方向发展。 相似文献