脂肪替代品对膜脂损拌型酸奶流变性的影响

研究了不同脂肪替代品对脱脂搅拌型酸奶流变性的影响。结果表明，适当浓度的海藻酸丙二醇酯(PGA)、琼脂、高酯果胶、明胶、变性淀粉，都可以使酸奶达到一定的表观黏度，具有增稠的作用，解决酸奶组织砂状和口感粗糙、乳清分离等问题。其中添加质量浓度为5g／L变性淀粉及质量浓度为1g／L果胶的抗剪切能力最好。     

复配稳定剂在搅拌型酸奶加工中的应用研究

研究了海藻酸丙二醇酯(PGA)、果胶和变性淀粉作为复配稳定剂在搅拌型酸奶中的应用。结果表明,海藻酸丙二醇酯、果胶与变性淀粉有较好的协同作用,通过三因素二次正交旋转组合设计实验,建立了粘度与三种稳定剂配比之间的动态模型,得出了三种稳定剂的最佳配比(%)是0·15∶0·08∶1·20。在冷藏(4℃)贮存25d后,搅拌型酸奶的组织状态细腻、均匀滑爽、无乳清析出、风味和口感良好。      

脂肪替代品对脱脂搅拌型酸奶流变性的影响

研究不同脂肪替代品对脱脂搅拌型酸奶流变性的影响。实验表明:适当浓度的海藻酸丙二醇酯(PGA)、琼脂、高酯果胶、明胶、变性淀粉,都可以使酸奶达到一定的表观黏度,具有增稠的作用,从而解决酸奶组织砂状和口感粗糙、乳清分离等问题。其中添加0.50%变性淀粉及0.10%果胶的抗剪切能力最好。     

脂肪替代品对脱脂搅拌型酸奶流变性的影响

研究了不同脂肪替代品对脱脂搅拌型酸奶流变性的影响。结果表明,适当浓度的海藻酸丙二醇酯(PGA)、琼脂、高酯果胶、明胶、变性淀粉,都可以使酸奶达到一定的表观黏度,具有增稠的作用,解决酸奶组织砂状和口感粗糙、乳清分离等问题。其中添加质量浓度为5g/L变性淀粉及质量浓度为1g/L果胶的抗剪切能力最好。     

稳定剂对脱脂搅拌型酸奶粘度影响的研究

介绍了稳定剂对脱脂搅拌型酸奶粘度的影响。粘度是搅拌型酸奶生产过程中最重要的控制项目之一,也是评价酸奶质量的重要指标。通过控制脱脂搅拌型酸奶的粘度,研究其抗剪切能力,进而控制它的口感和稳定性。实验结果表明:分别添加PGA 0.10%、琼脂0.08%、明胶0.20%、果胶0.10%、变性淀粉0.50%浓度时,其抗剪切能力较好。     

三种搅拌型酸奶用变性淀粉的特性及应用

研究了3种搅拌型酸奶用变性淀粉——蜡质玉米乙酰化二淀粉磷酸酯(AWMDP)、木薯乙酰化二淀粉磷酸酯(ATDP)、蜡质马铃薯二淀粉磷酸酯(WPDP)的基本性质和应用效果。3种搅拌型酸奶用变性淀粉经95℃处理10min后仍保持膨胀的颗粒状态,但是膨胀的平均粒径大小、吸水能力不同,这主要与淀粉的来源、交联度有关。3种变性淀粉(0.5%,w/w)都使得搅拌型酸奶的表观黏度、持水力和弹性模量(G')增加,同时提高了酸奶的抗剪切变稀性。WPDP在改善酸奶的物理性能上明显优于其他2种变性淀粉。     

复合菌发酵乳生产及其稳定剂的选择

使用罗地亚MY900复合乳酸菌剂和CMC、黄原胶、变性淀粉、复合稳定剂,对搅拌型酸奶进行应用试验.结果表明当MY900菌剂的接种量为40U/1000L、发酵温度为43℃、发酵时间为5.0～6.0h, 搅拌破乳,制得的搅拌型酸奶口感优良,同时表明使用变性淀粉或复合稳定剂在酸奶生产中是合适的增稠剂.     

单纯形格子配料法复配搅拌型酸乳增稠剂研究

采用{3,2}单纯格子设计对果胶、明胶、变性淀粉3种酸乳增稠剂进行搅拌型酸乳复配优化试验,结果显示复配增稠剂配方中果胶、明胶、变性淀粉的质量比为2.1:1.8:1,按此种配方进行搅拌型酸乳增稠能在约0.2%总的添加量时使酸乳的黏度达到0.30 Pa·s.     

变性淀粉的性质及在搅拌型酸奶中的应用

本文主要介绍变性淀粉的种类及性质特点，并通过试验，论证其在搅拌型酸奶应用中起的作用。     

3种搅拌型酸奶用变性淀粉的特性及应用探讨

正搅拌型酸奶是一种营养价值比较高的饮品,它通过鲜奶发酵然后采用独特工艺搅拌而成。搅拌型酸奶富含多种乳酸菌,对于消费者的肠道健康有较大帮助,并且能显著增强人的免疫力。在搅拌型酸奶生产过程中,加入变性淀粉,能够显著增强搅拌型酸奶的表现黏度、持水力和弹性模量,对于改善酸奶的品质和风味口感有一定的帮助。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the