有机硅改性聚丙烯酸类增稠剂的研究进展

聚丙烯酸类增稠剂具有增稠能力强、流平性好、使用方便、成本低等优点，广泛应用于纺织品印花。但是其耐电解质性能不佳，在其结构中引入疏水性的聚硅氧烷，能够改善其耐电解质性能，同时进一步提高原糊增稠效果。文章介绍了有机硅改性聚丙烯酸类增稠剂的增稠机理，重点介绍了其制备方法的研究进展，展望了其未来研究方向。     

无线电通信技术的通信方法创新研究

在我国，无线电通信技术已有多年的发展历史，其不受空间限制、实现手段灵活多样的优点得到了人们的普遍认可。在实现高效通信和畅通传输上，无线电通信技术发挥着重要作用。随着科学技术的不断发展，通信技术又踏上了新的台阶，无需传输媒介，实现无线传播手段等都证明了其进步。文章首先对无线电通信技术的发展历史进行了回顾，分析了其主要特点，并基于当前现状对其未来的创新方法进行了重点探讨。     

新型环保纤维——甲壳素

本篇文章介绍了新型绿色环保材料——甲壳素，简单叙述了其制备过程，着重分析和讨论了它的性质及应用，阐述了其发展前景。     

氨纶的生产、性能、应用及其发展趋势

综述了氨纶的发展现状，分析了其结构与弹性的关系，讨论了其纺丝技术及 产品性能和用途，并对氨纶的发展趋势作了展望。     

绿原酸的应用及其研究热点

简要介绍了绿原酸的理化性质及其提取工艺，综述了近年来绿原酸应用的研究进展，着重讨论了其研究热点以及应用前景，并探讨了其发展趋势。     

乌饭树树叶中槲皮素的提取分离与鉴定

乌饭树是一种具有一定营养价值和保健功能的食品资源，其保健功能在许多资料中都有记载，但其主要功能性成分尚不清楚，作者对其树叶中色素的成分进行了初步分析，首次从中分离鉴定了槲皮素成分。     

过热蒸汽技术在食品加工中的应用研究进展

从熟制到杀菌，热处理贯穿食品加工的整个过程，过热蒸汽技术则作为一种新兴、高效、安全、环保的热处理技术走进人们视野，虽然其已发展百年有余，但直到近些年才成为一种可行的食品加工技术，并逐渐应用于食品加工各个领域。该文综述了近年来过热蒸汽技术在食品加工中的应用研究，主要包括干燥、烘焙、杀菌、稳定化处理、淀粉及蛋白质改性等多个食品加工应用领域，分析了其在各领域的应用效果及影响因素，探讨了其对产品品质的影响，讨论了其优势及存在的问题，展望了其在食品加工领域的未来研究方向，以期为进一步拓宽和深入研究过热蒸汽技术在食品加工中的应用提供参考。     

ITMA-ASIA展会亮点佛山南海新元机械有限公司

该公司此次展出了其SRK新型针织橡毯丝光预缩机和针织开幅丝光机，其加工的产品表面光滑，手感良好，其在针织物丝光或预缩时防止发生续斜等方面有其独到之处，     

天然食品防腐剂Natamycin的生产工艺及应用

本文介绍了天然食品防腐剂Natamycin的生产工艺，对其进行了安全性评价，阐述了其在食品中的应用现状。     

红曲色素的制备及HPLC和LC/MS检测方法

利用薄层层析的方法从红曲色素中分离精制出了多种红曲素。重点对红斑红曲素的HPLC定性定量检测方法进行了研究，并评价了其HPLC的检测效果。用萃取及薄层层析法分离到一种新的黄色素，其最大吸收波长为447nm，用LC-MS方法对其进行了研究，得到其分子量为389D；并建立了该种黄色素的HPLC定性检测方法。     

A next generation probiotic,Akkermansia muciniphila

Abstract

Akkermansia muciniphila, a symbiotic bacterium of the mucus layer, can utilize mucin as its sole carbon, nitrogen, and energy source. As an abundant resident in the intestinal tract of humans and animals, the probiotic effects of A. muciniphila including metabolic modulation, immune regulation and gut health protection, have been widely investigated. Various diseases such as metabolic syndromes and auto-immnue diseases have been reported to be associated with the disturbance of the abundance of A. muciniphila. In this review, we describe the biological characterization of A. muciniphia, the factors that influence its colonization of the intestinal tract; and discuss the current state of our knowledge on its role in host health and disease.     

Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential

The growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health above and beyond providing basic nutrition. Probiotics are live organisms present in foods, which yield health benefits related to their interactions with the gastrointestinal tract. Phytases are a subgroup of phosphatases that catalyse the desphosphorylation of phytate, which reduces its negative impact on mineral bioavailability, and generates lower inositol phosphates. The aims of this investigation were to (i) study the ability of the probiotic candidate Bifidobacterium pseudocatenulatum to degrade phytate in synthetic medium, to (ii) identify the lower inositol phosphates generated, to (iii) study its survival under conditions mimicking gastrointestinal passage and finally to (iv) assess adhesion of the bacteria to Caco-2 cells. The first steps of InsP₆ degradation by B. pseudocatenulatum phytate-degrading enzyme/s were preferentially initiated at the DL-6-position and 5-position of the myo-inositol ring. It suggests that the main InsP₆ degradation pathway by B. pseudocatenulatum by sequential removal of phosphate groups was D/L-Ins(1,2,3,4,5)P₅ or D/L-Ins(1,2,3,4,6)P₅; D/L-Ins(1,2,3,4)P₄; to finally Ins(1,2,3)P₃ and D/L-Ins(1,2,4)P₃/D/L-Ins(1,3,4)P₃. This human strain also showed a notable tolerance to bile as well as a selective adhesion capacity (adhesion to control surfaces was zero), to human intestinal Caco-2 cells comparable to the commercial probiotic B. lactis. The phytate-degrading activity constitutes a novel metabolic trait which could contribute to the improvement of mineral absorption in the intestine as a nutritional probiotic feature with potential trophic effect in human gut.     

Study of the changes of trans-resveratrol caused by ultraviolet light and determination of trans- and cis-resveratrol in Spanish white wines

Trans-resveratrol is a polyphenolic compound found in several foods items like wines, legumes, berries, peanuts and pistachios and lately it has attracted great attention due to its beneficial health effects such as anti-cancer, neuroprotective, anti-aging and anti-inflammatory. Therefore, it is important to identify all isomers and derivatives of this compound in order to avoid any errors in their quantification. This paper focus on the study of the transformation of trans-resveratrol into the cis form after subjecting the trans form to UV light. Several conditions were tested and results show the transformation should be made in perfectly controlled conditions (UV light wavelength; distance between the UV lamp and the solution and exposure surface) otherwise the formation of a third compound is observed whose concentration increases as does the light exposure time. This new compound is derived from cis-resveratrol and it appears in a higher concentration when the initial concentration of the trans-resveratrol solution is low. Trans- and cis-resveratrol were determined in white wines from the northwestern of Spain.     

Cholesterol lowering activity of mango ginger (<Emphasis Type="Italic">Curcuma amada</Emphasis> Roxb.) in induced hypercholesterolemic rats

Mango ginger (Curcuma amada Roxb.) is a spice commonly consumed in Asian countries. Health beneficial hypotriglyceridemic property of mango ginger has been reported earlier. In this investigation, the anti-hypercholesterolemic influence of dietary mango ginger was evaluated in experimental rats. Dietary mango ginger powder (10%) or its equivalent of 10 mg% curcumin-containing portion was fed along with 1% cholesterol supplemented diet in Wistar rats for 5 weeks. The treatment countered the liver and serum total and LDL + VLDL associated cholesterols and increased the HDL associated cholesterol while it had no influence on cholesterol levels in animals, maintained on normal diet. Dietary C. amada and its curcumin-free portion were effective in lowering liver cholesterol in animals, maintained on basal diet, while the curcumin-containing component of C. amada was ineffective. The biliary secretion of total lipids and bile acids was increased by dietary C. amada and both of its components. While biliary cholesterol was increased in animals fed with whole mango ginger, no such increases were noticed in groups fed with either components of mango ginger. Cholesterol absorption in ligated rat intestinal loops was not affected by mango ginger or either of its components. Thus, the present study has evidenced that the spice mango ginger possesses beneficial anti-hypercholesterolemic activity in hypercholesterolemic situation. This information is complementary to the earlier report on the health beneficial hypotriglyceridemic influence of this spice.     

Hempseed in food industry: Nutritional value,health benefits,and industrial applications

Hemp (Cannabis sativa L.) seeds have been consumed in Asian communities since prehistoric times. Recently, Australia, Canada, and the United States have legalized the cultivation and consumption of hempseed at low (<0.3%) tetrahydrocannabinol levels, and there's a growing interest in hempseed due to its nutritional value and pharmaceutical potential. This review aims to summarize the chemical composition, nutritional value, and potential health benefits of hempseed, as researched via in vitro and in vivo trials. The application of hempseed in the food industry is limited due to its poor performance on some functional properties, so the latest processing methods developed to improve these properties were compared. Additionally, manufacturing technologies incorporating hemp seeds into existing food products are also elaborated. This review would promote further in‐depth research on this recently approved food resources and maximize its utilization in new food product development.     

Nutritional composition and safety of Patagonotothenramsayi, a discard species from Patagonian Shelf

Patagonotothen ramsayi, a nototheniid discard species from the southwest Atlantic, was studied to evaluate its composition, quality and suitability for human consumption. The chemical composition of the flesh revealed that P. ramsayi is a valuable food with protein and fat contents ranging between 16–19% and 0.78–1.34%, respectively. It has a high amount of unsaturated fatty acids, especially docosahexaenoic acid (30–42%) and eicosapentaenoic acid (12–18%). It is also a potential source of minerals, with important amounts of magnesium, potassium and phosphorous. The microbial quality of P. ramsayi was good and the detection of toxic metals such as Pb, Cd and Hg revealed that there is no intrinsic risk associated with its consumption. Additionally, no parasites with potential public health implications were found in the flesh. Finally, its flesh is white, with a shellfish odour, and has a firm and elastic texture. The present study shows that P. ramsayi is a nutritious species of high value for human consumption.     

Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca: A Review

Squash (Cucurbita moschata D.), is a vegetable crop native from México. Since ancient times it has been essential in the diet of rural communities and some urban areas worldwide, mainly in the nowadays squash is a marginalized crop in terms of cultivation, marketing, industrialization and research. There are few of scientific studies on its physical, chemical, physicochemical, nutrimental, functional and technological characteristics. Some scientific literature on squash highlights its importance as a source of α and β-carotene, lutein, vitamin C, dietary fiber, minerals, and phenolic compounds. These nutrimental and bioctive components are very important in providing human health benefits. Different researchers agree in indicating that more scientific studies are needed to achieve greater and better utilization of this important crop. This review will focus on the physical, chemical, nutritional, and technological aspects of the squash (C. moschata).     

Eleocharis dulcis corm: phytochemicals,health benefits,processing and food products

Eleocharis dulcis, an aquatic plant belonging to Cyperaceae family, is indigenous to Asia, and also occurs in tropical Africa and Australia. The edible corm part of E. dulcis is a commonly consumed aquatic vegetable with a planting area of 44.46 × 10³ hm² in China. This work aims to explore the potential of E. dulcis corm for use as a new food source for sufficient nutrients and health benefits by reviewing its nutrients, phytochemicals, functions, processing and food products. Eleocharis dulcis corm contains starches, dietary fibers, non-starch polysaccharides, proteins, amino acids, phenolics, sterols, puchiin, saponins, minerals and vitamins. Among them, phenolics including flavonoids and quinones could be the major bioconstituents that largely contribute to antioxidant, anti-inflammatory, antibacterial, antitumor, hepatoprotective, neuroprotective and hypolipidemic functions. Peel wastes of E. dulcis corm tend to be enriched in phenolics to a much higher extent than the edible pulp. Fresh-cut E. dulcis corm can be consumed as a ready-to-eat food or processed into juice for beverage production, and anti-browning processing is a key to prolonging shelf life. Present food products of E. dulcis corm are centered on various fruit and vegetable beverages, and suffer from single categories and inadequate development. In brief, underutilized E. dulcis corm possesses great potential for use as a new food source for sufficient nutrients and health benefits. © 2021 Society of Chemical Industry.     

Salmonella spp. in low water activity food: Occurrence,survival mechanisms,and thermoresistance

The occurrence of disease outbreaks involving low-water-activity (a_w) foods has gained increased prominence due in part to the fact that reducing free water in these foods is normally a measure that controls the growth and multiplication of pathogenic microorganisms. Salmonella, one of the main bacteria involved in these outbreaks, represents a major public health problem worldwide and in Brazil, which highlights the importance of good manufacturing and handling practices for food quality. The virulence of this pathogen, associated with its high ability to persist in the environment, makes Salmonella one of the main challenges for the food industry. The objectives of this article are to present the general characteristics, virulence, thermoresistance, control, and relevance of Salmonella in foodborne diseases, and describe the so-called low-water-activity foods and the salmonellosis outbreaks involving them.     

Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview

Triticum dicoccum wheat is one of the ancient wheat species and is gaining popularity due to its suggested health benefits as well as its suitability for organic farming. In some parts of the world, certain traditional foods prepared with dicoccum wheat are preferred due to their better taste, texture, and flavor. It is rich in bioactive compounds and its starch has been reported to have slow digestibility. However, content and composition of bioactive compounds is reported to vary depending on the geographical location, seasonal variations, varieties used, and the analytical methods followed. Therefore, in the present study, we report the food uses, digestibility of starch, nutritional and nutraceutical compositions of dicoccum wheat grown in different parts of the world, and also its health benefits in ameliorating diabetes and celiac disease.