Antimicrobial food packaging in meat industry

Antimicrobial packaging, an active packaging concept, can be considered an extremely challenging technology that could have a significant impact on shelf-life extension and food safety of meat and meat products. Use of antimicrobial substances can control the microbial population and target specific microorganisms to provide higher safety and quality products. Many classes of antimicrobial compounds have been evaluated in film structures, both synthetic polymers and edible films: organic acids and their salts, enzymes, bacteriocins, and miscellaneous compounds such as triclosan, silver zeolites, and fungicides. The characteristics of some antimicrobial packaging systems are reviewed in this article. The regulatory status of antimicrobial packaging in EU is also examined.     

酶技术及其在食品工业中的应用

酶技术是一类广泛应用于食品工业的技术。本文介绍了酶技术的发展历程 ,对食品工业用酶的来源进行了简要概述。详细总结了酶技术在食品工业中的应用     

Biofilms in the food industry: problems and potential solutions

Contamination of food by spoilage and pathogenic micro‐organisms costs the food industry millions of dollars annually. Much of this contamination may be attributed to the presence of biofilms in the processing plant. In this review, we examine the properties of micro‐organisms and the surfaces of processing equipment that influence the formation of biofilms. Of particular concern is the increased resistance of biofilms to cleaning and disinfection processes. Alternative means of controlling biofilm development are described and some aspects where more information is required are identified.     

植酸酶在食品工业中的应用

植酸酶又称肌醇六磷酸酶,可以分解肌醇六磷酸,而后者是植物体内主要的磷酸储存形式。在动物的饲料中加入微生物植酸酶来取代无机磷酸盐饲料,有助于减少单胃动物磷的排泄。应用植酸酶可以减少高达50%的磷的排泄,很明显这对环境保护是非常有利的。植酸酶添加剂有助于提高矿物质和微量元素的利用率,植酸酶不仅可用作动物饲料添加剂,同样可用于食品添加剂。目前在这一领域的研究主要集中在提高矿物质吸收和改善食品加工技术上。几乎所有的植酸酶产品都是通过微生物发酵获得。近十年,研究人员发现了大量的植酸酶。利用转基因植物生产植酸酶的研究业已起步,关键是由发酵液中成功提取出所需产品。     

转谷氨酰胺酶在食品工业中的应用

论述转谷氨酰胺酶的反应机理、酶测定方法、生产、性质以及在食品工业中的应用。     

小球藻在食品中的应用研究进展

现代食品工业正朝着绿色健康、便利的方向发展,具有保健功能的天然产物将是今后新型食品的一个重要发展方向。小球藻因高蛋白、富含类胡萝卜素、维生素等特点,具有多种保健功能,可作为功能性食品或保健品应用于食品行业中。本文综述了近年来小球藻在保健食品、功能性食品中的研究和应用进展,着重介绍了小球藻在保健食品及主食、副食、饮料等功能性食品中的具体应用和国内外研究进展,以期为今后小球藻在食品行业中的应用提供参考。      

抗微生物酶在食品工业中的应用

抗微生物酶主要包括两大类:溶菌酶和氧化还原酶,其中溶菌酶包括细菌溶菌酶和真菌溶菌酶,氧化还原酶主要有葡萄糖氧化酶、乳过氧化物酶和髓过氧化物酶。抗微生物酶作为天然防腐剂,在食品工业中具有广泛的用途。本文综述了国内外近年来在这一领域的研究进展,指出当前存在的问题,并对应用抗微生物酶提出了一些设想。     

柠檬酸在食品工业中的应用

<正> 柠檬酸也称枸椽酸,广泛应用于食品工业生产中。目前,全世界生产能力约60万吨,在产量和贸易量方面,我国都已进入世界第一位。以柠檬酸为主的食用有机酸工业也得到了很好的发展,增加了无水柠檬酸及其盐类等品种。在柠檬酸消费总量中,饮料和食品用量占70～80％、洗涤剂用量占10～20％,用其作增洁剂可以取代对环保较为不利的磷酸。本文主要介绍柠檬酸的性能和用途。     

New and future uses of enzymes in food processing

Enzymes are often thought of by the food processing industry as detrimental, to be destroyed by heat treatment. This is based on undesirable changes in texture, color, flavor, aroma and nutrition that may occur on harvest and storage. However, the uses of enzymes in brewing, cheese manufacture, meat tenderization, baking and protein hydrolysis are well known, having been used for many years. Of more recent utilization are enzymes for making glucose and fructose from starch, for separating racemic mixtures of D‐and L‐amino acids, for cleaning of processing equipment, for changes in functionality of high protein foods and increasing juice yield and clarity.

In the last five years there has been renewed interest in developing additional uses of enzymes for food processing. In general, these methods require much more specificity and controlled conditions than previous methods. These methods include use of lipases for transesterification of triglycerides, production of specific monoglycerides and high molecular weight mono fatty acid esters and waxes, production of noncaloric sweeteners, production of controlled size peptides with enhanced functional properties including solubility, removal of unwanted toxic or antinutritional factors, for more precise control of heat processing of foods, for enhanced flavor development, as tools in production of transgenic plants, animals, and microorganisms and for food analysis. Examples of these and other new uses of enzymes in foods will be presented.     

脂肪替代品在食品中的应用

脂肪是食品的重要组成部分，但过量摄入会引发多种疾病，本文对脂肪替代品的种类及其在食品中的应用作了概述，并对其发展前景进行了展望。     

抗菌酶在食品工业中的应用及展望

抗菌酶主要包括两大类：溶菌酶和氧化还原酶,其中溶菌酶包括细菌溶菌酶和真菌溶菌酶,氧化还原酶主要有葡萄糖氧化酶、乳过氧化物酶和髓过氧化物酶。本文结合对细菌和真菌细胞壁的结构特征就新型的防腐剂——抗菌酶的抗菌机理及其在食品工业中的应用做一个简单综述,并指出应用抗菌酶在当前存在的问题,也对其开发利用提出了一些设想。     

The use of immobilized enzymes in the food industry: a review.

The production of high fructose corn syrups was greatly facilitated by the use of immobilized glucose isomerase. Similarly, in Japan, the fermentation industry proved its processing efficiency for amino acids through the use of immobilized amino acid acylase. This article discusses the use of soluble enzymes in the food industry followed by a section on the various available methods to immobilize enzymes. Once enzymes are immobilized, many of their operational parameters could be altered. Rationale for the determination of the effects of immobilization is provided. A relatively new concept is the use of a single matrix for immobilizing more than one enzyme. Immobilized multi-enzyme systems offer many attractive advantages; however, such a process also raises some interesting questions about kinetics. These questions and their suggested answers are discussed in the penultimate section. The major emphasis of this article is on the use of immobilized enzymes in the food industry. Two systems--amino acylase and glucose isomerase--have been demonstrated to be techno-economically feasible. Immobilization of other enzymes, such as glucoamylase, lactase, protease, and flavor modifying enzymes, has received some attention. The potential of these new systems are also discussed.     

表面等离子体共振技术在食品工业中的应用

SPR生物传感器能够准确、灵敏、快速、简便地检测多种生化指标,并实时监测分子间的相互作用。简要介绍了SPR的基本原理、组成结构以及在食品工业中的应用。     

Applications of computer vision techniques in the agriculture and food industry: a review

Over the last decades, parallel to technological development, there has been a great increase in the use of visual inspection systems. These systems have been widely implemented, particularly in the stage of inspection of product quality, as a means of replacing manual inspection conducted by humans. Much research has been published proposing the use of such tools in the processes of sorting and classification of food products. This paper presents a review of the main publications in the last ten years with respect to new technologies and to the wide application of systems of visual inspection in the sectors of precision farming and in the food industry.     

离子交换技术在食品工业中的应用

<正> 自1935年Adams和Holmes成功地研制了酚醛型离子交换树脂以来,离子交换树脂的应用已经历了60多年的发展历史。各种类型离子交换树脂的相继出现、应用技术的不断改善,应用范围的日益扩大,都显示了离子交换树脂所具备的优越性和发展潜力。目前,离子交换树脂已由最初在水处理工业中的应用,延伸到化工、电力、电子、环境科学、湿法冶金、分析化学、食品加工和医疗药物等领域中,形成一个独特的化工操作单元。本文主要阐述离子交换树脂近几年来在食品工业中的应用情况。     

无机陶瓷膜分离技术在食品工业中的应用及前景

无机陶瓷膜由于其耐高温、耐化学腐蚀、耐生物侵蚀等特性，因而在食品工业有着广泛的应用前景。综述了无机陶瓷分离膜在食品加工方面的应用概况，包括乳制品、果汁和茶饮料、粮油加工等领域。     

Non-thermal technologies and its current and future application in the food industry: a review

In recent years, consumers have been demanding convenient and healthy foods which have ‘fresh-like’ characteristics while still being safe and a long shelf-life. These requirements are hard to achieve using existing traditional thermal food processing technologies and the innovative new food process and preservation technologies based on thermal processing systems are needed. However, non-thermal technologies in food processing do not generate high temperature and use short treatment times. This means that the nutritional components of foodstuffs are better retained, and the sensory properties of foods are less changed compared with traditional thermal processing. The aim of this review was to present non-thermal technologies applications and its mechanism in food industry in recently, and to explore the potential application prospects of combining non-thermal treatments applied in food industry because it not only could overcomes the drawback of single technology, but also can enhances the processing efficiency at lower treatment intensity.     

速冻食品的发展潜力巨大

<正> 近年来,我国速冻食品发展迅速,已成为90年代发展最快的食品加工业。 速冻食品始于美国。目前,全球速冻食品平均年增长速度为20～30％,发展最快的是美国、欧盟和日本等国家,产量以每年5～10％的速度递增。其中,美国速冻食品年产量约1,300万吨,人均占有量近60公斤,居世界第一位。在国外,速冻食品已成为方便食品和快餐业的支柱行业。 我国速冻食品起步于70年代,进入90年代,由于社会的进步和经济的发展,速冻食品消费迅猛增长,1994年我国的速冻食品产量约220万吨,1996年约300万吨。据专家预测,随着经济的发展,人民生活水     

嗜冷酶的特性及其在食品工业上的应用

生活在寒冷环境中的微生物能够产生嗜冷酶,保证其在低温环境中的生命活力。嗜冷酶在低温或常温条件下具有较高的催化效率,高温时却能快速失活的特性使其能够广泛应用于实际生产生活中。本文介绍了嗜冷酶的来源、种类及结构特征,并进一步对其嗜冷机制及在食品工业上的应用进行了综述。