Fish protein for human foods

Fish contributes significantly to the world protein supply. The present fish catch, its losses in processing, and its consequent protein contribution to world needs are reviewed. Present protein losses are estimated to be considerable. The amount of fish protein reaching consumers can be increased by increasing the catch, by the development of fish cultivation, and by improving the efficiency of using the resource. Most of the recent work directed to this objective has concerned the manufacture of fish protein concentrate (FPC). Various forms of FPC, their preparation, safety, composition, nutritive value, acceptance, clinical application, and uses are reviewed. The potential for large‐scale development of FPC, both as a protein supplement and as a functional protein ingredient in sophisticated food formulation, is discussed.     

Evaluation of methods of analysis for dietary fibre using real foods and model foods

Rationale and objectives

There are several rational and empirical methods for the measurement of dietary fibre and its components. A selection of these methods were evaluated by investigation of a range of real foods and model foods with added resistant starch (RS), non-starch polysaccharides (NSP) and resistant oligosaccharide (RO) ingredients.

Methods

A range of rational methods were applied in determining specific carbohydrate constituents: RS, NSP and RO, including fructans. For comparison, empirical methods AOAC 991.43 (2001.03) and AOAC 2009.01 were applied, based on determination of gravimetric residues for high molecular weight and size-exclusion HPLC analysis of the ethanol filtrate for low molecular weight components.

Results

In general there was agreement between different rational methods for the analysis of RS and fructans, though there were notable exceptions for some product types. Comparison of methods for total RS and those that only measure the RS3 fraction, from retrograded starch, indicated that RS3 was the only type present for most processed products. This also explains the similar results obtained by AOAC 991.43 (2001.03) and AOAC 2009.01, though the latter is intended to recover other RS types as well. For many products there was agreement between results obtained by rational and empirical methods, though there were exceptions and the reasons for these are discussed.

Conclusion

Rational and empirical methods can both be used to determine dietary fibre in most situations. The information provided by rational methods is useful in identifying the specific carbohydrate constituents present in foods and can assist in determining whether added extracted and synthesised ingredients are ones that conform to the Codex and EU dietary fibre definition.     

固相微萃取技术及其在食品分析领域的应用

对近年来发展起来的新型样品预处理技术——固相微萃 取技术的分析理论及在食品样品分析中的应用实例进行 了综述。     

食品化学检验方法的确认

为提高食品卫生理化检验工作的质量，对化学分析方法的操作特性及分析方法确认的基本准则和具体要求进行了综述，对食品卫生监督检验工作中分析方法的确认提出了建议。     

澳大利亚对功能食品的管理

澳大利亚尚未有\     

我国对保健(功能)食品的管理

从保健(功能)食品的范畴、相关管理法规、管理机构及制度、审批机制、标签声明、生产管理等几方面介绍了我国保健(功能)食品的管理体系,为国内外保健(功能)食品企业和业内人士解读我国对保健(功能)食品的管理模式提供借鉴和相关参考。      

合理发展儿童营养强化食品

一、儿童青少年的营养状况 随着人民生活水平不断提高,我国儿童青少年营养状况不断改善,生长发育水平迅速提高。１９９５年全国学生体质健康调查表明：７～１８岁学生比１０年前平均身高增长３．０９ｃｍ,平均体重增长２．５０ｋｇ,基本没有重、中度营养不良。但按世界卫生组织制定的标准判定,城乡男生轻度营养不良达３４．７％,城乡女生轻度营养不良为４３．８％。据全国营养调查结果表明：我国中小学生热能摄入量比较充足,蛋白质摄入量基本满足需要,铁、尼克酸及维生素Ｃ摄入量都超过了供给量标准。但营养素摄入不均衡,以钙缺乏…     

为中国打造真正的西餐享受——法国大师乔治·蒙培沙

在如今的餐饮行业里,西餐,尤其是正统的法国大餐,早以其高雅的格调和纯粹的口感赢得了众多国人的欢迎与青睐,但是有谁还记得在刚刚改革开放的80年代初,在那个人们以为面包加果酱就是西餐的年代里,提起西餐,您的印象是什么呢?     

老年人的膳食·营养·健康

<正> 目前,人口老化已成为全球性的问题,据统计,我国现有60岁以上人口1.25亿人,占全国人口的9.7％,已进入人口老化阶段,并以每年3.2％的速度递增,预计今年达到1.3亿以上,成为世界老龄人口最多的国家。这预示着老年食品产业亟待开发,并且前景广阔。老龄人口的消费多样化,将使投资结构、产业结构、市场结构等方面发生变化。我国老龄人的主     

柿的系列食品加工技术

柿（Ｄｉｏｓｐｙｒｏｓ Ｋａｋｉ Ｌｉｎｎ）属柿树科柿属植物,我国柿子种类繁多,约在８００种以上,柿子可分为甘柿和涩柿两种,甘柿在树上自行脱涩,采后即可食用。涩柿果肉带有涩味,要用人工方法脱涩后才可食用,我国柿子大多属于涩柿类。 柿子的形状各式各样,有铜盆柿、高装柿、塔柿、方柿、葫芦柿、莲花柿、牛心柿等。从颜色上看有红柿、黄柿、青柿、烘柿、朱柿和 柿等。 柿子含有蔗糖、葡萄糖和果糖,未成熟的柿子含有鞣质,其组成主要是花白甙,又名瓜氨酸。据测定１００ｇ新鲜柿子中含碘４９．７ｍｇ,还含有钙、铁等成分。由…     

Predictive equations for the dielectric properties of foods

Variations in the dielectric properties of foods with applied microwave frequencies, and food composition, moisture content and temperature, were investigated. A series of equations to estimate the dielectric properties of a wide range of food materials was deduced from available experimental data and current understanding. the equations are suitable for incorporating into a numerical model to predict the transient temperature and moisture-content profiles within microwave-heated foods.     

热泵干燥技术在食品工业中的应用

热泵干燥技术已广泛应用于各个行业,但在食品工业中的应用还是十分有限的。和传统的热风对流干燥相比,热泵除湿应用于食品的干燥有明显的优点,主要表现为:节约能源、产品质量高、不受天气条件的影响等;另外,热泵干燥技术对环境有益,无废气排放。     

绿色食品市场的培育与拓展

一、市场需求是绿色食品产生和发展 的基本推动力 １０年前，我们首次在中国提出发展无污染的安全、优质、营养食品，并形象地把它称之为“绿色食品”，与国际上的有机食品、生态食品、自然食品相类似。起初提出发展绿色食品的目的，简单地说有两个，一个是通过生产绿色食品，保护生态环境；一个是通过消费绿色食品，保障消费者的身体健康。核心是推动中国农业和食品制造业的可持续发展。 在中国大陆提出发展绿色食品有国际、国内两个方面的背景。从国内来讲，８０年代以后，中国大陆城乡居民生活在基本解决温饱问题的基础上加快向小康水平…     

基于人性化设计理念的食品包装案例解读

通过对2015~2016年度世界之星包装奖部分典型食品包装案例的剖析,阐述食品包装中人性化设计理念的内涵。研究发现,人性化包装设计理念强调以人为本,在设计中既要考虑传统设计中的人体工学因素,又要赋予包装作品情感、文化因素,以满足消费者的精神需求,将包装设计所要求的功能实用、艺术创意、绿色环保融为一体,是国内外食品包装设计的主流趋势。未来的食品包装设计,应以环境友好和创新服务为基础,体现简约实用、创意环保的人性化设计理念。     

柚的系列食品加工技术

柚（Ｃｉｔｒｕｓ ｇｒａｎｄｉｓ），俗称“文旦、抛”。常绿大乔木，果大，直径１０～２５ｃｍ，球形、扁球形或梨形。果皮厚，难剥离，果肉灰白色或粉色。汁胞粗大而汁少，容易分离，酸甜，有时带苦味。种子大，扁厚。柚原产东南亚，我国南方广为栽培，为亚热带主要水果之一     

Use of hydrocolloids as cryoprotectant for frozen foods

Freezing is one of the widely used preservation methods to preserve the quality of food products but it also results in deteriorative changes in textural properties of food which in turn affects its marketability. Different foodstuffs undergo different types of changes in texture, taste and overall acceptability upon freezing and subsequent frozen storage. Freezing and thawing of pre-cut or whole fruits and vegetables causes many deleterious effects including texture and drip losses. The major problem in stability of ice-cream is re-crystallization phenomena which happens due to temperature fluctuations during storage and finally impairs the quality of ice-cream. Frozen storage for longer periods causes rubbery texture in meat and fish products. To overcome these problems, hydrocolloids which are polysaccharides of high molecular weight, are used in numerous food applications involving gelling, thickening, stabilizing, emulsifying etc. They could improve the rheological and textural characteristics of food systems by changing the viscosity. They play a major role in retaining texture of fruits and vegetables after freezing. They provide thermodynamic stability to ice cream to control the process of re-crystallization. Hydrocolloids find application in frozen surimi, minced fish, and meat products due to their water-binding ability. They are also added to frozen bakery products to improve shelf-stability by retaining sufficient moisture and retarding staling. Various hydrocolloids impart different cryoprotective effects to food products depending upon their solubility, water-holding capacity, rheological properties, and synergistic effect with other ingredients during freezing and frozen storage.