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Umar Shah Farah Naqash Adil Gani F. A. Masoodi 《Comprehensive Reviews in Food Science and Food Safety》2016,15(3):568-580
Technological advances have led to increased constraints regarding food packaging, mainly due to environmental issues, consumer health concerns, and economic restrictions associated therewith. Hence, food scientists and technologists are now more focused on developing biopolymer packages. Starch satisfies all the principal aspects making it a promising raw material for edible coatings/films. Modified starch has grabbed much attention, both at the academic as well as at the industrial level, because these films exhibit dramatic improvement in filming properties without involving any significant increase in cost of production. Various methods, additives used, and recent advances in the field of starch film production are discussed in detail in this review, which also provides an overview of the available information along with recent advances in modified starch film packaging. 相似文献
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针对食品添加剂、食品配料、食品主料的定义和种类界定存在的问题,根据逻辑学规则和食品学科发展趋势,对食品主料、食品配料、食品添加剂等原料类别重新进行定义和种类界定,论述食品添加剂、配料和主料的区别和联系。 相似文献
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Aiqian Ye 《International Journal of Food Science & Technology》2008,43(3):406-415
This article details recent research conducted on the complexation between milk proteins and polysaccharides and the properties of the complexes, and the application of such relationships to the food industry. Complexation between proteins and polysaccharides through electrostatic interactions gives either soluble complexes in a stable solution or insoluble complexes, leading to phase separation. The formation and the stability of these complexes are influenced by pH, ionic strength, ratio of protein to polysaccharide, charge density of protein and polysaccharide as well as processing conditions (temperature, shearing and time). The functional properties of milk proteins, such as solubility, surface activity, conformational stability, gel‐forming ability, emulsifying properties and foaming properties, are improved through the formation of complexes with polysaccharides. These changes in the functional properties provide opportunities to create new ingredients for the food industry. 相似文献
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食品色素的过去、现在和未来 总被引:18,自引:1,他引:18
食品色素是食品添加剂的重要组成部分 ,从古代的埃及开始在食物中添加色素到人工合成色素的出现。食品色素的发展已经有数个世纪。本文综述了食品色素的发展历史、发展现状以及未来的发展趋势 相似文献
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Cellulose is the most abundant organic macromolecule in nature and is renewable, degradable, and biocompatible. The structure of native cellulose has not yet been completely elucidated. Part of cellulose is tightly combined with lignin macromolecules through chemical bonds to form cellulose-lignin complexes (CLC). The existence of the CLC structure inhibits the complete separation of cellulose from lignocellulosic material, which not only increases the consumption of chemicals in the cooking process and causes environmental pollution, but also makes the cellulose subject to certain degradation during the deep delignification process. Therefore, elucidation of the relationship between the cellulose-lignin connection structure and performance is of great significance for efficient separation of cellulose. This article reviews the current research status of CLC and discusses the research progress regarding its biodegradation characteristics. 相似文献
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dipo S. Almeida Dbora de Oliveira Dachamir Hotza 《Comprehensive Reviews in Food Science and Food Safety》2019,18(4):883-909
Morinda citrifolia commonly known as noni is a perennial plant originating in Southeast Asia, consumed over 2000 years. Due to its versatility of adaptation and use of the structures of the plant for different therapeutic purposes, noni attracted the attention of researchers from the pharmaceutical and food industry. Chemical and nutritional analyzes already performed in M. citrifolia reveal the existence of more than 200 phytochemical substances with bioactive properties such as acids, alcohols, phenols, saccharides, anthraquinones, carotenoids, esters, triterpenoids, flavonoids, glycosides, lactones, iridoids, ketones, lactones, lignans, nucleosides, triterpenides, sterols, and aromatic compounds. The high nutritional value of M. citrifolia may induce therapeutic effects, including antimicrobial and antioxidant properties. The main industrial products from this plant are beverages (juice drinks), powders (from dried fruits), oil (from seeds), and leaf powders. Biological and phytotherapeutic applications of M. citrifolia are promising, but more extensive studies are still required. Thus, this review aims to gather updated and comprehensive information on Morinda citrifolia, discussing its traditional use, biochemical, phytotherapics, and toxicological properties, as well as the recent advances in the processing and standardization of products derived from noni fruit. 相似文献
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C. Loret 《Critical reviews in food science and nutrition》2015,55(1):140-145
The effect of food consistency on swallowing function has been widely studied, and it is well recognized that by delaying the flow of the food bolus, thickened liquids can help in the management of swallowing dysfunction. However, fewer studies have been carried out on the impact of food sensory properties and related liking on swallowing function. This paper reviews the role of taste, olfaction, and trigeminal perceptions on swallowing function and highlights the need for a deeper investigation of this aspect of patient diet modification. 相似文献
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BackgroundFunctional foods are a fastest growing sector of the food industry. The development of functional foods comprising omega-3 fatty acids and probiotic bacteria, through complex coacervation process is an emerging area of research and product development.Scope and approachWe reviewed relevant literature concerning the use of complex coacervation in microencapsulation, focusing primarily on the inclusion of probiotic bacteria and omega-3 oils into a single delivery format. This review covers advantages and disadvantages of the complex coacervation process to microencapsulate bioactive ingredients, viability of probiotic bacteria and oxidative stability of omega-3 oil during the complex coacervation process, the bioaccessibility of omega-3 oil and probiotic bacteria during simulated gastrointestinal conditions and in-vivo testings.Key findings and conclusionsThe review describes the advantages of co-encapsulation using complex coacervation followed by spray drying. It also describes the technological hurdles that need to be resolved for further development of industrial applications of co-encapsulation of probiotic bacteria and omega-3 lipids. The co-encapsulation concept has been widely used in pharmaceutical delivery systems, but is a relatively new concept in food ingredient stabilisation and delivery. There is a commercial need of co-encapsulation of multiple bioactive ingredients within a single microcapsules, due to decreased cost and enhanced product quality. Complex coacervation has been shown to be a useful method for the co-encapsulation of multiple unstable bioactive ingredients. Although in-vitro evaluation deliver useful bioavailability information, additional in-vivo and clinical trials are needed to determine the efficacy of bioactive release, particularly for microcapsules containing multiple bioactive ingredients. 相似文献
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Meat Products as Functional Foods: A Review 总被引:11,自引:0,他引:11
Jose M. Fernández-Ginés Juana Fernández-López Estrella Sayas-Barberá Jose. A. Pérez-Alvarez 《Journal of food science》2005,70(2):R37-R43
ABSTRACT: Numerous studies have sought to demonstrate the possibility of changing the image of meat and meat products from the traditionally accepted image to one of healthy living thanks to the addition (vegetables, extracts, fibers, and so forth), elimination (fats), and reduction (additives) of different ingredients. This article presents a revision of studies published in recent years on the topic and looks at possible future trends in the sector, analyzing the changes that have occurred in the traditional meat industry as global forces in the agro food industry direct it more and more to the design and production of functional foods. 相似文献
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Ioannis S. Chronakis 《Critical reviews in food science and nutrition》1998,38(7):599-637
Compositional, physicochemical, and structural properties of maltodextrins and the most important advances that have been made are critically reviewed. Individual topics focuses on the maltodextrin production, carbohydrate composition, and dextrose equivalent determination, factors that alter the polysaccharide properties, the molecular arrangement, the mechanisms and complex physicochemical changes of maltodextrins such as water interaction (hygroscopicity, precipitation, turbidity, bound and free water) and the role of molecular interactions for a network formation. Of particular importance is the information concerning the network structure of maltodextrins gels (degree of crystallinity, crystallite size, aggregation) and the involvement of linear and branched chains for the network formation. Rheological properties have become a desirable tool to predict and understand their structural and functional properties, in single and in mixed systems with other macromolecules. These advances are assessed together with the structural development of food products and processes. Their main food applications, particular advantages, recent commercial directions, and modifications together with potential problems are also discussed. As food ingredients, maltodextrins are a valuable production tool, but still with considerable promises. Nevertheless, a more detailed knowledge of the properties of maltodextrins is necessary in order for their use to be considered as sufficiently effective and desirable in a number of known food applications and for novel development purposes. 相似文献
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Fatih Mehmet Yılmaz Ahmet Görgüç Mehmet Karaaslan Hasan Vardin Seda Ersus Bilek Özge Uygun 《Critical reviews in food science and nutrition》2019,59(22):3549-3563
AbstractSour (tart) cherry is an industrial fruit where a considerable amount of by-products remain after processing. Sour cherry by-products consist of pomace (skin and flesh) and seeds (pit, stone) which remain after the fruit juice and IQF processes. Sour cherry pomace is characterized with a high content of phenolic compounds and the seed constitutes a high oil yield with beneficial effects on human health because of their antioxidant, antimicrobial, and anti-inflammatory properties. There has been a great interest in sour cherry by-products due to the increasing production rate of sour cherry worldwide and the increasing efforts on seeking bioactive compounds from natural sources as functional food. Thus, there have been a number of studies regarding the sour cherry pomace and sour cherry seed, especially in the last five years. The present review summarizes the chemical, biological, functional, and technological properties of the sour cherry pomace and sour cherry seed with their current and potential applications. 相似文献
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Recently, pea has developed into a major protein crop in Western Canada. In the search for new food protein resources, small commercial facilities in Canada have engaged in manufacturing protein concentrates from pea by air classification or wet milling techniques. However, the major products from these processes are either crude or refined pea starches. Pea starch has been utilized almost exclusively for industrial application. A major factor, which has an adverse effect on the widespread utilization of pea starch in food industry, it its high extent of retrogradation. This review summarizes the present knowledge on composition, structure and physiochemical properties of smooth and wrinkled seeded pea starches with a view to providing suggestions for needed research to improve the utilization of pea starches in the food industry. 相似文献
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Jia‐Wei Han Luis Ruiz‐Garcia Jian‐Ping Qian Xin‐Ting Yang 《Comprehensive Reviews in Food Science and Food Safety》2018,17(4):860-877
Innovations in food packaging systems will help meet the evolving needs of the market, such as consumer preference for “healthy” and high‐quality food products and reduction of the negative environmental impacts of food packaging. Emerging concepts of active and intelligent packaging technologies provide numerous innovative solutions for prolonging shelf‐life and improving the quality and safety of food products. There are also new approaches to improving the passive characteristics of food packaging, such as mechanical strength, barrier performance, and thermal stability. The development of sustainable or green packaging has the potential to reduce the environmental impacts of food packaging through the use of edible or biodegradable materials, plant extracts, and nanomaterials. Active, intelligent, and green packaging technologies can work synergistically to yield a multipurpose food‐packaging system with no negative interactions between components, and this aim can be seen as the ultimate future goal for food packaging technology. This article reviews the principles of food packaging and recent developments in different types of food packaging technologies. Global patents and future research trends are also discussed. 相似文献
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Christian James Bukola A. Onarinde Stephen J. James 《Comprehensive Reviews in Food Science and Food Safety》2017,16(1):160-179
The domestic refrigerator is now a common household device with very few households in the developed world not possessing 1, or more, for the storage of chilled foods. Domestic storage is the last, and in many respects the most important, link in the food chill chain. Inadequate domestic refrigeration or cooling is frequently cited as a factor in incidents of food poisoning. The authors reviewed the temperature performance of refrigerators in 2008. This new review builds on that review, covering studies that have been published since (and those that were unfortunately missed in the first review), and also seeks to put this important stage of the food cold chain in its context. It is clear from the published data that many refrigerators throughout the world are running at higher than recommended temperatures. It is also clear that, despite improvements in energy use, the temperature performance and use of refrigerators have not changed significantly in the last 40 or so years. Many householders still remain unaware of the recommended refrigeration temperature range, how to ensure that the correct refrigeration temperature range is achieved, the importance of monitoring that it is being maintained, and the potential hazards of temperature abuse. 相似文献
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Sellam Perinban Valrie Orsat Vijaya Raghavan 《Comprehensive Reviews in Food Science and Food Safety》2019,18(6):1985-2008
Nonthermal processing methods are often preferred over conventional food processing methods to ensure nutritional quality. Nonthermal plasma (NTP) is a new field of nonthermal processing technology and seeing increased interest for application in food preservation. In food applications of NTP, liquid interactions are the most prevalent. The NTP reactivity and product storability are altered during this interaction. The water activated by NTP (plasma‐activated water [PAW]) has gained considerable attention during recent years as a potential disinfectant in fruits and vegetable washing. However, detailed understanding of the interactions of NTP reactive species with food nutritional components in the presence of water and their stability in food is required to be explored to establish the potential of this emerging technology. Hence, the main objective of this review is to give a complete overview of existing NTP–liquid interactions. Further, their microbial inactivation mechanisms and the effects on food quality are discussed in detail. Most of the research findings have suggested the successful application of NTP and PAW for microbial inactivation and food preservation. Still, there are some research gaps identified and a complete analysis of the stability of plasma reactive species in food is still missing. By addressing these issues, along with the available research output in this field, it is possible that NTP can be successfully used as a food decontamination method in the near future. 相似文献
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S.K.V. Bharathi M.M. Leena J.A. Moses C. Anandharamakrishnan 《International Journal of Food Science & Technology》2020,55(4):1477-1484
This study aimed to enhance the antioxidant property of biopolymer film without the incorporation of external agents. The active bilayer film with improved antioxidant activity has been developed by electrospinning zein, a prolamine of corn as nanofibre (average diameter of 286 nm) on solvent cast chitosan film. Zein nanofibres exhibited a slight increase in antioxidant activity as compared to solvent cast zein film. But, zein nanofibre coating on chitosan films significantly improved its antioxidant activity from 12.41% to 44.17%. The developed bilayer films were evaluated for its ability to prevent browning in minimally processed apple slices and compared with those of chitosan and zein films plasticised with polyethylene glycol. Higher surface to volume ratio and better affinity of zein nanofibres in the bilayer film helped enhance its anti-browning ability. Thus, zein nanofibre-coated chitosan bilayer films can be used as an effective anti-browning packaging material for the packing of minimally processed fruits. 相似文献