Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening

ABSTRACT:  Meltability, melt profile parameters, and hardness of cheddar cheese prepared with varying levels of calcium (Ca) and phosphorus (P) content, residual lactose content, and salt-to-moisture ratio were studied at 0,1, 2, 4, 6, and 8 mo of ripening. Meltability, melt profile parameters, and hardness of cheddar cheeses measured at 0, 1, 2, 4, 6, and 8 mo of ripening showed significant interaction between the levels of Ca and P, residual lactose, salt-to-moisture ratio, and ripening time for most of the properties studied. cheddar cheese prepared with high Ca and P (0.67% Ca and 0.53% P) resulted in up to 6.2%, 4.5%, 9.6%, 5.0%, and 22.8% increase in softening time, softening temperature, melting time, melting temperature, and hardness, respectively, and 23.5%, 9.6%, and 3.2% decrease in meltability, flow rate, and extent of flow, respectively, compared to the cheddar cheese prepared with low Ca and P (0.53% Ca and 0.39% P). cheddar cheese prepared with high lactose (1.4%) content resulted in up to 7.7%, 7.0%, 4.9%, 4.2%, and 24.6% increase in softening time, softening temperature, melting time, melting temperature, and hardness, respectively, and 14.7%, 12.7%, and 2.8% decrease in meltability, flow rate, and extent of flow respectively compared to the cheddar cheese prepared with low lactose (0.78%) content. cheddar cheese prepared with high salt-to-moisture ratio (6.4%) resulted in up to 21.8%, 11.3%, 12.9%, 4.1%, and 29.4% increase in softening time, softening temperature, melting time, melting temperature, and hardness, respectively, and 13.2%, 28.6%, and 2.6% decrease in meltability, flow rate, and extent of flow, respectively, compared to the cheddar cheese prepared with low salt-to-moisture ratio (4.8%) during ripening.     

Joint estimation of genetic parameters for test-day somatic cell count and mastitis in the United Kingdom

Genetic parameters were estimated in a joint analysis of log(e)-transformed somatic cell count (TSCC) with either mastitis as a binary trait (MAS) or the number of mastitis cases (NMAS) in Holstein-Friesian cows for the first 3 lactations using a random regression model. In addition, a multi-trait analysis of MAS and NMAS was also implemented. There were 67,175, 30,617, and 16,366 cows with records for TSCC, MAS, and NMAS in lactations 1, 2, and 3, respectively. The frequency of MAS was 14, 20, and 25% in lactations 1, 2, and 3 respectively. The model for TSCC included herd-test-day, age at calving and month of calving, fixed lactation curves nested with calving year groups, and random regressions with Legendre polynomials of order 2 for animal and permanent environmental effects. The model for MAS and NMAS included fixed herd-year-season, age at calving and month of calving, and random animal and permanent environmental effects. All analyses were carried out using Gibbs sampling. Estimates of mean daily heritability averaged over a 305-d lactation were 0.11, 0.14, and 0.15 for TSCC for lactations 1, 2, and 3, respectively. Corresponding heritability estimates for MAS were 0.05, 0.07, and 0.09. The heritabilities for NMAS were similar at 0.06, 0.07, and 0.12, respectively, for lactations 1, 2, and 3. The genetic correlations between lactations 1 and 2, 1 and 3, and 2 and 3 were 0.75, 0.64, and 0.92 for computed 305-d lactation TSCC; 0.55, 0.48, and 0.89 for MAS; and 0.62, 0.42, and 0.85 for NMAS, respectively. The genetic correlations between MAS and TSCC were positive and generally moderate to high. The genetic correlations between computed 305-d lactation TSCC and MAS were 0.53, 0.61, and 0.68 in lactations 1, 2, and 3, respectively. Similar corresponding genetic correlations were obtained between computed 305-d lactation TSCC and NMAS in the respective parities. Mastitis as a binary trait and NMAS in the same lactation were very highly correlated and were genetically the same trait. It is intended that the new parameters will be used in setting up a national evaluation system for the joint analysis of TSCC and MAS.     

Multiple-antibiotic resistance of Enterococcus faecalis and Enterococcus faecium from cecal contents in broiler chicken and turkey flocks slaughtered in Canada and plasmid colocalization of tetO and ermB genes

This study was conducted to characterize the antimicrobial resistance determinants and investigate plasmid colocalization of tetracycline and macrolide genes in Enterococcus faecalis and Enterococcus faecium from broiler chicken and turkey flocks in Canada. A total of 387 E. faecalis and E. faecium isolates were recovered from poultry cecal contents from five processing plants. The percentages of resistant E. faecalis and E. faecium isolates, respectively, were 88.1 and 94% to bacitracin, 0 and 0.9% to chloramphenicol, 0.7 and 14.5% to ciprofloxacin, 72.6 and 80.3% to erythromycin, 3.7 and 41% to flavomycin, 9.6 and 4.3% (high-level resistance) to gentamicin, 25.2 and 17.1% (high-level resistance) to kanamycin, 100 and 94% to lincomycin, 0 and 0% to linezolid, 2.6 and 20.5% to nitrofurantoin, 3 and 27.4% to penicillin, 98.5 and 89.7% to quinupristin-dalfopristin, 7 and 12.8% to salinomycin, 46.7 and 38.5% (high-level resistance) to streptomycin, 95.6 and 89.7% to tetracycline, 73 and 75.2% to tylosin, and 0 and 0% to vancomycin. One predominant multidrug-resistant phenotypic pattern was identified in both E. faecalis and E. faecium (bacitracin, erythromycin, lincomycin, quinupristin-dalfopristin, tetracycline, and tylosin). These isolates were further examined by PCR and sequencing for the genes encoding their antimicrobial resistance. Various combinations of vatD, vatE, bcrR, bcrA, bcrB, bcrD, ermB, msrC, linB, tetM, and tetO genes were detected, and ermB, tetM, and bcrB were the most common antimicrobial resistance genes identified. For the first time, plasmid extraction and hybridization revealed colocalization of tetO and ermB genes on a ca. 11-kb plasmid in E. faecalis isolates, and filter mating experiments demonstrated its transferability. Results indicate that the intestinal enterococci of healthy poultry, which can contaminate poultry meat at slaughter, could be a reservoir for quinupristin-dalfopristin, bacitracin, tetracycline, and macrolide resistance genes.     

Chemical analysis and sensory evaluation of mahi-mahi (Cryphaena hippurus) during chilled storage

Biogenic amines, total volatile base-nitrogen (TVB-N), and sensory evaluation are some of the indicators used for fish quality determination. Our objective was to evaluate the relationship among histamine, cadaverine, putrescine, TVB-N, and sensory evaluation as quality assessment tools. Two groups of six mahi-mahi fillets were refrigerated at 7 degrees C and sampled on days 0, 2, 4, 6, 8, and 10. On day 3, histamine, cadaverine, and putrescine levels reached 5, 3, and 0.5 mg/100 g, respectively, whereas TVB-N reached 30 mg/100 g. Sensory scores were 6 to 6.5 (10 very fresh and 1 very spoiled) for odor, appearance, texture, and color. Correlations were 0.78 and 0.72 between histamine and cadaverine and histamine and putrescine, 0.74 and 0.80 between TVB-N and cadaverine and TVB-N and putrescine, and 0.75 and 0.78 between odor and putrescine and odor and cadaverine. AromaMaps showed distinct trends for deteriorating mahi-mahi (Coryphaena hippurus) quality.     

Distribution of selected trace elements in the major fractions of donkey milk

The aim of this study was to evaluate the concentrations of Zn, Cu, Mn, Se, Mo, Co, Li, B, Ti, Cr, Rb, Sr, Cd, and Pb in donkey milk and their distribution in major milk fractions (i.e., fat, casein, whey proteins, and aqueous phase). Individual milk samples were provided by 16 clinically healthy lactating donkeys. Subsequent centrifugation, ultracentrifugation, and ultrafiltration were carried out to remove fat, casein, and whey proteins to obtain skim milk, a supernatant whey fraction, and the aqueous phase of milk, respectively. Concentrations of the elements were measured in whole milk and fractions by inductively coupled plasma-mass spectrometry, and the concentrations associated with fat, casein, and whey proteins were then calculated. The effect of removal of fat, casein, and whey proteins was determined by repeated-measures ANOVA. The fat fraction of donkey milk carried a small (～4.5% to 13.5%) but significant proportion of Mo, Co, Ti, Cr, and Sr. The casein fraction in donkey milk carried almost all milk Zn, a majority of Cu and Mn, and most of Mo, Ti, and Sr. Relevant proportions, between 20% and 36%, of Se, Co, and Cr were also associated with caseins. The majority of Se, Co, Li, B, Cr, and Rb, and relevant proportions of Mn, Mo, Ti, and Sr were found in soluble form (ultracentrifuged samples) and distributed between whey proteins and the aqueous phase of milk (ultrafiltered samples). Whey proteins in donkey milk carried the majority of milk Se and Co. All Li and B was present in the aqueous phase of milk, which also contained most Rb and Cr, and 17% to 42% of Mn, Se, Mo, Co, Ti, and Sr.     

金丝肉卷加工技术探讨

金丝肉卷(豆皮肉卷)是一种兼具中西式做法和风味的便携食品。目前,在北方地区市场上占有极高的销售量,深得消费者喜爱。产品配方为:精猪肉80kg、鸡胸肉20kg、鸡皮10kg、水12kg、淀粉6kg、大豆蛋白3kg、食用盐3.8kg、绵白糖0.2kg、食用大豆油2kg、红辣椒0.5kg、豆皮25kg、姜1.2kg、胡椒粉0.6kg、山梨酸钾0.15kg、异Vc-钠0.15kg、味精0.2kg、乳酸链球菌素0.1kg、亚硝酸盐0.015kg、脱氢乙酸钠0.01kg、5'-呈味核苷酸二钠0.4kg、乳酸钠0.15kg、六偏磷酸钠0.1kg、焦磷酸钠0.15kg、三聚磷酸钠0.05kg、红曲粉0.10kg。叙述了产品批量生产的加工工艺和操作要点,以便为该产品的批量加工开辟新思路。     

Trace metal levels in the raw and tinned squid Loligo patagonica

The cadmium, silver, lead, copper, zinc, manganese, iron and mercury levels in the edible and inedible tissues of raw and tinned Loligo patagonica squid were determined using flame atomic absorption spectrometry (AAS) for Cd, Ag, Pb, Cu, Zn, Mn and Fe and cold-vapour AAS for Hg. The mean values obtained relative to the wet-weight (mg/kg) for the edible parts (skinless mantle, arms and crone and fin) of the raw and tinned (mantle) squid, and in whole raw and tinned squid, were: 0.32, 0.32, 0.31, 4.3, 3.2 and 3.0 for Cd, 1.0, 0.34, 0.77, 0.27, 0.59 and 0.44 for Pb, 7.8, 5.5, 11, 33, 22 and 26 for Cu, 12, 13, 12, 19, 16 and 17 for Zn, 0.38, 0.45, 0.48, 0.75, 0.48 and 0.73 for Mn and 2.7, 2.3, 3.4, 3.4, 2.2 and 9.4 for Fe, respectively. The content of silver and mercury in the mantle of the tinned squid were 0.18 and 0.012 mg/kg, respectively. As a consequence of whole squid processing, highly elevated levels of cadmium, and also somewhat higher levels of some of the other trace metals, were found in the edible parts of the tinned squid. The content of cadmium in the edible parts of the squid in all instances exceed, and for edible parts of the tinned whole squid considerably exceed, the proposed tolerance limit for cadmium in fishery products (0.05 mg/kg).     

Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pasture

The content and the bioaccessibility of Se, Cu, Zn, Mn, and Fe were determined in unaged and aged meat (14days) from the Psoas major (PM), Gluteus medius (GM) and Longissimus dorsi (LD) muscles of Hereford (H) and Braford breed (B) steers fed pasture. Furthermore, the content of heme-Fe was determined in the same muscles. The H had a lower content of Cu and a higher content of Fe. Also, H had more heme-Fe than B. The bioaccessibility in unaged meat for Se, Cu, Zn, Mn and Fe ranged between 75 and 91%, 30 and 45%, 40 and 68%, 55 and 95%, and 60 and 70%, respectively. After aging, the bioaccessibility for the same minerals ranged between 58 and 80%, 30 and 48%, 40 and 58%, 75 and 95%, and 59 and 70%, respectively. Aging affected negatively the Se content and its bioaccessibility, in the two breeds. Also, the heme-Fe content was negatively affected by aging in all muscles and breeds.     

Periparturient traits in seven high dairy herds. Incidence rates, association with parity, and interrelationships among traits

Interrelationships among nine periparturient traits and their association with parity were investigated in 8521 calvings of dairy cows examined routinely between 5 to 14 d postpartum. Rates of twins, stillbirth, milk fever, prolapsed uterus, retained placenta, primary metritis, displaced abomasum, ketonuria, and aciduria were 5.8, 6.3, 1.4, 3, 17.8, 36.1, 1.7, 30.4, and 29.5%, respectively. The risk for twins, milk fever, prolapsed uterus, displaced abomasum, ketonuria, and aciduria increased with parity, whereas that for stillbirth and metritis was higher in heifers than in cows. Stillbirth, retained placenta, metritis, displaced abomasum, ketonuria, and aciduria were directly associated with birth of twins; prolapsed uterus and retained placenta with stillbirth; prolapsed uterus, retained placenta, and primary metritis with milk fever; displaced abomasum, ketonuria, and aciduria with retained placenta and with metritis; ketonuria and aciduria with displaced abomasum and aciduria with ketonuria.     

Effect of pasteurization and fat,protein, casein to serum protein ratio,and milk temperature on milk beverage color and viscosity

Our goal was to determine the effect of pasteurization-homogenization, fat and protein concentration, proportion of milk protein that is casein and serum protein, and temperature on sensory and instrumental measures of viscosity and color of milk-based beverages. A second goal was to use instrumental measures of whiteness and yellowness to predict sensory measures of whiteness and yellowness. A complete balanced 3 factor (fat, true protein, and casein as a percentage of true protein) design was applied with 3 levels of fat (0.2, 1.0 and 2.0%), 4 levels of true protein (3.00, 3.67, 4.34, and 5.00%) within each fat level, and 5 levels of casein as a percentage of true protein (CN%TP; 5, 25, 50, 75, and 80%) within each protein level for beverage formulation. Instrumental color and viscosity, and visual sensory color analyses were done on each beverage formulation. For unpasteurized beverages across 3 fat levels (0.2, 1, and 2%), changes in CN%TP had the largest effect on L values, sensory whiteness, opacity, color intensity, and yellowness, whereas changes in fat concentration had a stronger influence on a and b* values. Increasing CN%TP from 5 to 80% increased L values, sensory whiteness, and opacity, and decreased sensory color intensity and yellowness. The a and b* values increased with increasing fat concentration. For unpasteurized milk protein beverages within each fat level, variation in CN%TP dominated the changes in L values, sensory whiteness, and opacity, and decreased a and b* values, sensory color intensity, and yellowness. The effect of heat (pasteurization and homogenization) and its interaction terms had the second largest effect on color of milk protein beverages with respect to instrumental color data and sensory appearance attributes. Heat increased L values, sensory whiteness, and opacity, and decreased a and b* values, sensory color intensity, and yellowness. Increases in temperature decreased instrumental viscosity and changes in protein concentration and CN%TP had a greater effect on instrument viscosity data within each temperature (4, 20, and 50°C) than fat. Sensory perception of yellowness was not highly correlated with b* values. Multiple linear regressions of L, a, and b* values produced more robust predictions for both sensory whiteness and yellowness than simple linear regression with L and b* values alone, and may be a useful instrumental approach for quality control of sensory whiteness and yellowness of milk protein beverages.     

Selected bioactives from callus cultures of olives (Olea europaea L. Var. Coratina) by LC-MS

Olive biophenols, OBPs, and biophenol-secoiridoids, OBPsecos, soluble bioactives from olives, and then in olive oil and table olives, were biosynthesized from Coratina olive callus cultures, under bio- and techno-mimetic experimental conditions. We detected major production of OBPs, hydroxytyrosol, tyrosol, caffeic acid and verbascoside, and of OBP-secos, oleuropein and ligstroside, together with minor amounts of oleuroside, and of demethyl and deglucosil bioactives, by high-performance liquid chromatography, HPLC, coupled with electrospray ionization mass spectrometry, ESI-MS. The olive callus system, in an experimental non-pathogenic environment, produced a nearly model balance of OBPs and OBPsecos in suitable amount comparable to drupes, leaves and seeds. The bioreactor scaling-up of more homogeneous and rapidly growing systems, processed by callus shaking to suspension cell cultures, should produce nutraceutical and cosmeceutical bioactives.     

COLLAGEN IN THE TISSUES OF SQUID ILLEX ARGENTINUS AND LOLIGO PATAGONICA - CONTENTS AND SOLUBILITY

Collagen was isolated from the skin, connective tissue sheets, and mantle muscle of squid Illex argentinus and Loligo patagonica, by extracting all soluble noncollagenous material. The tissues and the collagen isolates were characterized by determining the total nitrogen, hydroxyproline, and solubility. The contents of hydroxyproline in the collagen isolate of skin, membranes, and muscle of Illex were 5.3, 8.0, and 4.4% dry matter and of Loligo 6.1, 7.4, and 4.9%, respectively. The collagen contents in these tissues were in Illex 4.9, 7.8, and 1.0; in Loligo 3.4, 4.9, and 0.3%, respectively, in the wet material. Collagen preparations obtained from the skin, membranes, and mantle muscle of Loligo yielded, respectively, 9%, 4%, and 8% collagen soluble in citrate buffer. For Illex squid the solubilities were 41%, 6%, and 21%, respectively.     

Effect of health status on culling and reproductive performance of Holstein cows

Data were from 492 cows that calved between October 1976 and May 1977 in eight Holstein herds in Michigan. Cows were classified as those without any health-related problems during lactation; those with minor reproductive health problems not serious enough to require veterinary treatment; and those with health problems severe enough to require veterinary treatment. Among primiparous cows 4.4, 16.2, and 19.1% were culled from healthy, minor, and problem groups, whereas among multiparous cows, these percentages were 11.2, 19.1, and 31.7. Among healthy cows 33.3, 38.9, and 27.8% of total culls were classified as production, reproduction, and other. Among minor and problem cows, these percentages were 31.6, 42.1, and 26.3 and 22.6, 58.5, and 18.9. The odds of being culled were 4.3 and 5.2 times as great as for first lactation cows in minor and problem groups and 1.9 and 3.7 times as great as for older cows in the two health-problem groups. Primiparous cows in healthy group averaged 50 days to first detected estrus, 68 days to first service, and 95 days open. Least squares means for performance of primiparous cows in minor and problem groups and of multiparous cows in healthy, minor, and problem groups, as deviations from healthy cows, was days to first service, 9.1, 24.0, 2.0, 12.1, and 9.1; and days open, -7.0, 15.2, -9.1, 1.8, and 12.6. Primiparous cows with health problems were at a higher risk of being culled than multiparous cows with health problems.     

Proximate analysis,nutritional quality and anti-amylase activity of bee propolis,bee bread and royal jelly

This study discussed the proximate composition, nutritional properties, amino acid profile and anti-amylase activity of royal jelly, propolis and bee bread. Royal jelly, bee bread and propolis have lower protein and lipid and more sugar than soybeans and eggs. Soybeans have the highest energy, followed by bee bread, propolis, royal jelly and eggs. Eggs have the highest protein digestibility, followed by royal jelly, bee bread, soybeans and propolis. The primary amino acids in bee bread, royal jelly and propolis are proline, glycine, lysine, alanine, aspartic acid, serine, glutamic acid, threonine, arginine, leucine, tyrosine, phenylalanine, histidine, β-aminobutyric acid, valine, asparagine and methionine. Amino acids from royal jelly, propolis and bee bread inhibited amylase by increasing Km/Vmax and decreasing Vmax and Km through un-competitive or non-competitive strategies. Molecular docking, ultraviolet absorption and fluorescence quenching analysis showed that amino acids interact with amylase structure at the allosteric site through van der Waals interactions and hydrogen bonds. Bee products can be used as food supplements, ingredients and medications to manage diabetes by inhibiting amylase.     

未来粮油食品科技的发展与挑战

粮油安全保障已成为国家战略,对维持社会稳定、带动乡村振兴、推动我国国民经济快速、健康发展具有举足轻重的作用。随着全球人口的急剧增加及食品工业的持续发展,人民对于粮油产品的消费需求日趋多样化、健康化、低碳化。但在我国,粮油产业发展正因粮油加工资源有限、绿色加工技术较差、适度加工手段匮乏、营养因子机理不明、危害风险控制困难等问题掣肘。随着生命科学、信息技术和材料技术的发展,以食品组学、合成生物学、营养学和材料学等为基石的未来粮油食品科学与技术有望从技术层面应对上述挑战。概述了粮油食品产业在国民经济中的地位与作用,归纳了粮油食品产业的发展状况、趋势与市场情况,介绍了我国粮油食品科学与技术面临的挑战,以此为基础,展望未来粮油食品科学与技术的发展趋势,包括油脂加工适度化、粮食生产绿色化、安全控制智能化和营养供给精准化等。     

Threads of cultural nutrition: arts and humanities

Cultural nutrition encompasses a wide sweep of food-related themes within three major categories: arts and humanities, social sciences, and biological-natural sciences. The paper, first of three, considers the arts and humanities. Topics include food and diet expressed through art, film, music, and dance. The essay then examines food and diet in representative works of literature, both ancient and modern. The place of food and diet within folklore, mythology, and religion is treated, with consideration of symbolic roles played by food throughout the human life cycle, especially with birth and infancy, coming-of-age, marriage, and death. Religion, a major theme in cultural nutrition, is explored and the food-dietary patterns of Jews, Christians, Moslems, Hindus, and Shintos are treated. Ethics and philosophy are examined as both relate to programs of international food relief and vegetarianism. The essay concludes with a review of work by historians, especially themes of famine and approaches taken to refeed populations during combat and hostilities.     

黑色粮油营养羹的营养成分测定与评价

目的：以黑粘米、黑大豆、黑芝麻为主要原料,加工成一种黑色粮油食品营养羹,通过化学方法研究黑色粮油营养羹的主要营养成分,并对其氨基酸含量及组成特性进行分析。方法：将黑粘米、黑大豆、黑芝麻经发芽、破碎、挤压膨化、微波灭菌等工序加工成营养羹,按国标规定检测其营养成分含量。结果：营养羹中成分含量分别为：水分4.92%、蛋白质24.81%、脂肪18.84%、灰分2.84%、不溶性膳食纤维2.43%、VB1 98.65μg/100g、VB2 96.89μg/100g、VE 6.98mg/100g、钙207.14mg/100g、钠86.62mg/100g、钾702.03mg/100g、镁119.13mg/100g、铁9.04mg/100g、锌2.09mg/100g、锰1.66mg/100g、铜5.88mg/kg、铅小于0.3mg/kg、砷小于0.2mg/kg。每100g蛋白质中氨基酸总量为24.57g,必需氨基酸(EAA)总量8.94g,非必需氨基酸(NEAA)总量为15.63g,EAA/TAA为36.39%,EAA/NEAA为57.20%。氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)分别为1.02、0.65、78.77。结论：以黑色粮油开发制成的营养羹营养全面、结构合理。     

Characterization of traditional and exotic apple varieties from Portugal. Part 1 – Nutritional,phytochemical and sensory evaluation

Phytochemical and nutritional characterization of traditional (Bravo de Esmolfe, Malápio Fino, Malápio da Serra, and Pêro Pipo) and exotic (Golden, Starking, Fuji, Reineta Parda and Gala Galaxy) apple varieties from Portugal were performed. Measurements were taken on 43 parameters including water, protein, sugars, acids, fibre, vitamins (C, A,B1, B2, B3, B5, B6, B9, β-carotene and α-tocopherol), minerals (K, P, Mg, Ca, S, Na, Si, B, Fe, Al, Cu, Mn, Zn, Ni, Mo, Cd) and polyphenols (total, catechin, epicatechin, chlorogenic acid, phloridzin, quercetin-3-glucoside, quercetin-3-rhamnoside, kaempferol-3-glucoside, procyanidins B1 and B2). Nutritional composition results showed that traditional apples had higher contents of fibre, protein, sugars, β-carotene, vitamin E, Mg and phenolic compounds. A comparison between unpeeled and peeled apples was also performed for the Bravo de Esmolfe variety and the unpeeled apples had higher amounts of fibre. Results from sensory evaluation of traditional apples performed by selected assessors and consumers showed there were differences among sample attributes such as sourness, juiciness and hardness, and two apple varieties were preferred (Bravo de Esmolfe and Pêro Pipo) for their odour, taste, hardness and juiciness.     

文冠果食药资源的开发与应用研究进展

文冠果是我国独有的珍贵木本类油料树种兼药用植物,在食品、医药、生态、人文等领域具有较大的研究价值和发展潜力。文冠果研究部位主要涉及到文冠果的种子、叶子、花、果壳和茎木;化学成分主要包括蛋白质、脂肪酸、黄酮类、三萜类、植物甾醇和香豆素类;功能活性主要包括抗氧化及抑菌、抗肿瘤及抗病毒、改善记忆及神经保护、抗炎症、抗肥胖及降血脂、免疫调节等。由于文冠果种类差异大、野生种坐果率低、知名度小等原因,导致对文冠果的研究还不深入、不全面,其资源没有得到较好的开发利用,且目前国家大力支持木本油料发展,因此大力发展文冠果及其产业意义深远。文章综合叙述了文冠果各部位的研究现状、化学成分、功能活性、在食品和医药方面的应用,以期为文冠果的研究、开发和应用提供参考。