姬松茸的营养保健价值及其开发利用前景

本文系统地综述了姬松茸的生物学特性、营养成分、保健价值、开发利用现状以及前景.并从实际出发，提出了以基因标记、基因定位为辅助方法，以提高有效成分含量为目标的育种方向和策略，为今后我国姬松茸资源的全面开发利用提供了一定的参考。     

竹叶的保健价值及开发利用

本文介绍竹叶含有丰富的营养物质和生理活性成分,并阐述可利用开发多种具有药效功能的保健食品。     

竹荪及其营养保健价值

本文对竹荪的种类、分布、生物学特性、营养成分、营养保健价值等进行了全面的综述，并指出了今后我国竹荪资源开发利用的方向。     

丝瓜的营养保健和开发利用

丝瓜富含人体需要的多种营养成分,丝瓜的果实、叶、藤、花、蒂、种子、根、络、伤流液等均具有较高的医疗价值。现对丝瓜的营养保健作用和开发利用作一综述,以为丝瓜的综合利用开辟途径。     

枇杷的营养保健和开发利用

枇杷是我国南方特有的水果,富含人体需要的多种营养成分,枇杷的果实、花、叶、种子、树皮、根等具有较高的医疗价值。本文综述了枇杷的营养保健作用和开发利用,为枇杷的综合利用开辟了一条途径。     

莲藕的营养保健功能及其开发利用

莲藕是人们所喜爱的食品,含有人体所需的多种营养成分,具有很高的营养保健作用.本文对莲藕的营养保健功能及其在食品工业中的开发利用进行了论述.     

蓝莓的营养保健功能及其开发利用

蓝莓因营养丰富和具有良好的保健功能而被广泛研究,其不仅富含蛋白质及钙、铁、锌和维生素等微量营养素,而且含有全部必需氨基酸和许多功能因子。草莓具有改善人类营养水平和预防疾病发生的潜在功效,得到了国内外农业及食品科研机构的广泛关注。本文详细的概述了蓝莓的营养价值以及保健功能,同时分析了蓝莓开发利用应关注的问题,并提出了相应的建议。      

蓝莓的营养保健功能及其开发利用

蓝莓因营养丰富和具有良好的保健功能而被广泛研究,其不仅富含蛋白质及钙、铁、锌和维生素等微量营养素,而且含有全部必需氨基酸和许多功能因子。草莓具有改善人类营养水平和预防疾病发生的潜在功效,得到了国内外农业及食品科研机构的广泛关注。本文详细的概述了蓝莓的营养价值以及保健功能,同时分析了蓝莓开发利用应关注的问题,并提出了相应的建议。     

青梅的保健价值及其开发利用

本文论述了国内外对青梅保健价值及相关加工技术的最新研究，同时就青梅加工产业的现状，提出了充分利用其保健功能，走产业化发展，并对青梅开发利用的途径和方法进行了探讨。     

洋葱的营养保健功能与开发利用

洋葱是人们普遍食用的一种蔬菜,含有丰富的营养物质,同时具有较高的保健价值,且风味独特,颇受人们的青睐。本文综述了洋葱的营养成分、保健功能及其开发利用。     

Ultrasound-accelerated debittering of olive fruits

Effects of ultrasound-accelerated debittering (UAD) at different NaOH concentrations (1.50, 1.75, and 2.00% w/v) and temperatures (25, 30 and 35 °C) on physicochemical and textural properties of olive fruits were investigated and compared with conventional debittering (CD). In UAD, processing time decreased up to 48% in comparison with CD method. During debittering, increasing moisture and decreasing nitrogen and ash contents of the samples were observed. In UAD, reduction rate of phenolic compounds and as a result the speed of debittering process increased in comparison with CD method. UAD was able to reduce textural hardness at a higher rate than CD method. Fatty acid compositions of UAD and CD samples were similar. Both UAD and CD methods similarly caused considerable damages to the structure of olives as observed on micrographs. Overall, UAD method was able to debitter olive fruits at a higher rate without causing any undesirable changes. This can have practical implications in reducing NaOH and water usage for olive processing.Industrial relevanceIn this research, the efficacy of ultrasound-assisted debittering (UAD) of olive fruit was evaluated. UAD increased the rate of sodium hydroxide penetration into the olive flesh, leading to a higher rate of oleuropein hydrolysis and significant reduction of processing time of up to 48% in comparison with CD method. Therefore, ultrasound-assisted debittering was found to be a suitable and applicable technique in minimizing debittering time of olive fruits and reducing NaOH concentration. It is also possible to reduce the number of wash-cycles required for the completion of debittering resulting in substantial reduction in water usage.     

The nutritive value of some pakistani diets

The nutritive values of Pakistani diets and meals commonly consumed by rural peasants and middle-class city dwellers was determined chemically (including fatty acid and amino acid analyses) and biologically in N-balance experiments with growing rats. The average national diet supplies 13% of the total calories from protein, 61% from carbohydrate and 11 % from fat. Essential fatty acids, iron and calcium content are adequate to meet the dietary requirements. Lysine and threonine were found to be the limiting amino acids in the average national diet, the northern area diet and most of the meals. The national diet has a slightly higher net protein utilisation (NPU) value (66%) than that of the northern area (61 %). Net dietary protein calories percentage (NDp cal %) was highest (8.5) for the national diet. The NDp cal % of the wheat bread and rice based meals lie between 5.9-8.3 and 5.4-6.4 respectively. The results suggest that protein is not a limiting factor in Pakistani diets when compared with FAO recommendations.     

The nutritive value of wheat germ floc

The experimental investigation of the food value of wheat germ floc included the study of their chemical composition, biological value, and assimilability of the protein. Basing on the results obtained the authors have made a conclusion on the high food value of wheat germ floc and on their promising use as enriching additives to varying foodstuffs.     

Saturated hydrocarbon content in olive fruits and crude olive pomace oils

Olive fruits contain an n-alkane series of saturated hydrocarbons mainly in the pulp. Lower amounts of a complex mixture of paraffins, unresolved by gas chromatography (UCM – unresolved complex mixture), have been found in cuticle, stone (woody shell and seed), olive leaves, and talc used as an aid to olive oil extraction. The amounts of both kinds of hydrocarbons are related to the olive cultivar and are transferred to oils in a proportion depending on the oil-obtaining process (centrifugation or solvent extraction). In olive oil obtained by centrifugation, only n-alkanes were detected. However, in olive oil extracted by second centrifugation, small amounts of UCM paraffins were detected together with the n-alkanes. Olive pomace oils showed a very variable content of both types of hydrocarbons according to the different obtaining process, such as double centrifugation, solvent extraction or centrifugation followed by solvent extraction. ‘White mineral oil’ used in oil extraction machinery is the source of the high concentrations of UCM paraffins found in some olive and olive pomace oils. In the case of second centrifugation olive oil, a maximum limit of 50 mg kg^?1 of UCM is suggested, whereas in the case of crude olive pomace oil, it amounts to 250 mg kg^?1 plus an additional minimum of 1.0 for the n-alkanes/UCM ratio.     

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

Syrian Kaissy cv olive fruit (SKOF) was irradiated (0, 1, 2, and 3 kGy). Oils were extracted from irradiated and un-irradiated olive fruits. Fatty acid profiles of Syrian Kaissy cv olive oil (SKOO) were measured by gas chromatography immediately after irradiation and after 6, 12, 24, and 36 months of storage. Results of the study showed that composition of fatty acids of SKOO were determined as palmitic (C16:0) (14.69%), palmitoleic acid (C16:1) (1.18%), stearic (C18:0) (2.19), oleic (C18:1) (68.94%), linoleic (C18:2) (12.22%), and linolenic acid (C18:3) (0.79%). The fatty acid composition of SKOO contains a healthy mixture of all the types of saturated mono-unsaturated and poly-unsaturated fatty acids. The data showed an increase (p < 0.05) in the percentage of the total saturated fatty acids and decrease (p < 0.05) in the percentage of the total unsaturated fatty acids of SKOO during storage. In general, there were no significant (p > 0.05) differences in fatty acids compositions of both oils extracted from irradiated and un-irradiated SKOF.     

浅析黄酒的历史及营养价值

从黄酒的悠久历史及营养价值两个方面论述了我国黄酒的发展，并着重分析了黄酒的成分及营养功效之所在，为黄酒的发展和消费提供了可靠的依据。     

小麦胚的营养价值和开发利用

小麦胚芽是面粉加工工业的副产品 ,是小麦籽粒的精华。以小麦胚为主要原料做成的食品在东南亚及西方国家市场很受欢迎。小麦胚的售价也很高 ,一般是次粉和麸粉的十几倍 ,正由于它的这些特点 ,如何搞好对小麦的开发利用已成为我们研究的一个新课题。1　小麦胚的营养价值1 1　蛋白质含量约占 30 %以上 ,是面粉蛋白质的 4倍。较牛肉、鸡蛋高 1 5倍和 2倍。人体必需的 8种氨基酸含量是大米、面粉的 9倍 ,鸡蛋的 2倍。因此 ,利用小麦胚来补充蛋白质或作为氨基酸的补给品都有很高的利用价值。1 2　脂肪小麦胚的脂肪含量占 10 %左右 ,是优质的植物…     

橄榄油的化学组成及对人体的营养价值

０前言油橄榄（ＯｌｅａｅｕｒｏｐａｅａＬ）又称洋橄榄 ,是世界名贵常绿木本油料和果用树科 ;在植物学上属于木犀科 ,木犀科属 ;原产于小亚细亚 ,主要分布在地中海沿岸地区 ,以西班牙、意大利、葡萄牙及阿尔巴尼亚为集中产地 ,现在世界各国引种栽培 ,总面积已达６００多万ｈｍ２。１９７８年甘肃省陇南地区开始引种 ,其表现适应性强、生长快、结果早、产量高、油质好、没有病虫害等特点 ,其油质量符合国家标准 ,为我国油橄榄最佳适应区。从油橄榄果实中榨取的油称为橄榄油 ,鲜果含油率一般为２０ %～３０ % ,其油年总产量约为２００万ｔ,…