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漆酶在食品工业中的研究与应用进展 总被引:20,自引:0,他引:20
漆酶在食品工业中的研究与应用正日渐广泛与深入。率先对该领域的众多成果进行了整理,对漆酶在饮料加工、食药用菌生产、食品分子交联、植物食品保护等方面的重要作用进行了分类综述。 相似文献
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<正> 微藻是海洋生物资源的重要组成部分,目前的种类大约有40,000种。微藻中含有丰富的蛋白质、氨基酸、矿物质、维生素及脂质等营养物质,早在16世纪,人们就将它当作食物食用。微藻的蛋白质含量尤高,超过了人们日常主要食品的蛋白质含量,而且含有全部8种必需氨基酸,可作为蛋白质的一个重要来源。 近年的研究发现,微藻中还含有多 相似文献
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K. Samm M. Hustedt J. Stein U. Klug M. Korger A. Tillmanns E. Janssen 陈莹 《国际纺织导报》2011,39(1):47-48,50,51
总结了汉诺威激光研究中心的各种激光应用技术.利用准分子UV激光处理织物,可以改变织物的润湿性--由亲水变为疏水,还提及了用于安全气囊产业用纺织品的激光焊接技术,以及利用新发展的激光技术在纺织品上产生导电通路. 相似文献
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Nanotechnology has the potential of application in the food industry and processing as new tools for pathogen detection, disease treatment delivery systems, food packaging, and delivery of bioactive compounds to target sites. The application of nanotechnology in food systems will provide new methods to improve safety and the nutritional value of food products. This article will review the current advances of applications of nanotechnology in food science and technology. Also, it describes new current food laws for nanofood and novel articles in the field of risk assessment of using nanotechnology in the food industry. 相似文献
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超声技术在食品工业中的研究进展 总被引:10,自引:0,他引:10
超声技术在食品工业中的应用可分为两类:检测超声技术和功率超声技术。检测超声技术为一非破坏性检测技术,可以用来分析检测食品体系中的组成、质构、流变学性质等物化性质。功率超声主要用于食品的物理和化学改性,如活化酶、促进乳化、加速结晶、嫩化肉和有效成分的快速提取等。 相似文献
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Morales-Contreras José A. Rodríguez-Pérez Jessica E. Álvarez-González Carlos A. Martínez-López Mirian C. Juárez-Rojop Isela E. Ávila-Fernández Ángela 《Food science and biotechnology》2021,30(10):1277-1291
Food Science and Biotechnology - Bifidobacterial proteins have been widely studied to elucidate the metabolic mechanisms of diet adaptation and survival of Bifidobacteria, among others. The use of... 相似文献
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随着科学技术的发展,纳米技术已渗透到各行各业。然而其在果酒业中的应用尚处于研究探索阶段。该文根据纳米材料的特性,较系统地阐述了纳米技术、纳米材料在改进果酒包装性能、改善果酒风味和增强功能特性以及果酒在线检测中的应用,并指出纳米技术在果酒业的发展前景。 相似文献
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紫外技术在食品工业中的应用 总被引:5,自引:0,他引:5
概括地介绍了紫外技术在食品工业中的应用 ,即紫外杀菌的原理及其在表面杀菌、空气杀菌和液、固体物料杀菌上的应用 ,并简要介绍了其在果蔬保鲜和改善食品加工性能等方面的应用 相似文献
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Protein engineering is a young discipline that has been branched out from the field of genetic engineering. Protein engineering is based on the available knowledge about the proteins structure/function(s), tools/instruments, software, bioinformatics database, available cloned gene, knowledge about available protein, vectors, recombinant strains and other materials that could lead to change in the protein backbone. Protein produced properly from genetic engineering process means a protein that is able to fold correctly and to do particular function(s) efficiently even after being subjected to engineering practices. Protein is modified through its gene or chemically. However, modification of protein through gene is easier. There is no specific limitation of Protein Engineering tools; any technique that can lead to change the protein constituent of amino acid and result in the modification of protein structure/function is in the frame of Protein Engineering. Meanwhile, there are some common tools used to reach a specific target. More active industrial and pharmaceutical based proteins have been invented by the field of Protein Engineering to introduce new function as well as to change its interaction with surrounding environment. A variety of protein engineering applications have been reported in the literature. These applications range from biocatalysis for food and industry to environmental, medical and nanobiotechnology applications. Successful combinations of various protein engineering methods had led to successful results in food industries and have created a scope to maintain the quality of finished product after processing. 相似文献