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Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
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常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
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Wim Verbeke Federico J.A. Pérez-Cueto Marcia D. de Barcellos Athanasios Krystallis Klaus G. Grunert 《Meat science》2010
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries. 相似文献
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果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。 相似文献
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The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation. 相似文献
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研究建立了螺虫乙酯及其4种主要代谢物在猕猴桃及土壤中的残留分析方法。样品用乙腈提取后,经PSA净化,高效液相色谱质谱联用仪检测,外标法定量。结果表明:在0.01~2.00mg/kg的添加水平下,螺虫乙酯及代谢产物在猕猴桃和土壤中的回收率为73.97%~110.52%,相对标准偏差分别为1.96%~7.91%。采用所建方法,测定螺虫乙酯及代谢产物在猕猴桃和土壤中的残留及消解动态。螺虫乙酯被施用到猕猴桃和土壤中后均迅速降解为B-enol、B-keto。在猕猴桃中螺虫乙酯、B-enol呈逐渐降低的趋势,而B-keto和B-mono呈逐渐升高的趋势;在土壤中螺虫乙酯、B-enol、B-keto均呈逐渐降低趋势,B-mono和B-glu在样品中均没有检出。螺虫乙酯和B-enol在土壤中的降解速度(1.42 d、1.99 d)快于在猕猴桃上的降解速度(4.08 d和6.39 d)。以3000倍液稀释液喷施2次,28 d后,猕猴桃中螺虫乙酯母体的残留量为0.06 mg/kg,高于我国制定的0.02 mg/kg的最大残留限量值,在猕猴桃上的安全使用剂量还需要进一步研究。 相似文献
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Steaks from corn-fed and barley-fed beef were characterized by a trained panel, which rated corn-fed beef higher (p<0.05) for tenderness attributes and overall flavor intensity. Canadian consumers preferred (p<0.01) cooked and raw steaks from barley-fed beef, while Mexican consumers showed no preference (p>0.05) for either type of finished beef. Japanese consumers showed a preference (p<0.05) for the appearance of raw barley-fed steaks but a preference for cooked corn-fed steaks (p<0.05). No differences (p>0.05) were observed for Warner-Bratzler shear, marbling scores, cooking losses or Hunter colorimeter values. There was a trend for higher concentrations (p<0.08) of the saturated fatty acids in the barley treatment, but no differences (p>0.10) in mono or polyunsaturated fatty acids. 相似文献
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《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2013,30(12):2190-2200
ABSTRACTAlthough consumption of eggs is an essential part of our diet, limited information is available for table eggs other than those laid by hens. The aim of our study was to determine concentrations of polychlorinated dibenzofurans (PCDD/Fs), dioxin-like (DL-) and non-dioxin-like (NDL) polychlorinated biphenyls (PCBs) in ostrich eggs and meat available on the Polish market, in order to obtain baseline information on the current status of these pollutants in comparison to poultry products. Obtained data were compared with the binding EU limits set for chicken eggs and meat. The levels of individual PCDD/Fs and PCBs congeners varied considerably. The percentage share of total WHO toxic equivalency factor (WHO-TEQ) content indicates the dominant role of PCDD/Fs. High concentrations of PCDD/F and DL-PCBs, in the range of 0.85–74.48 pg WHO-TEQ g?1 fat, were found in ostrich eggs; this exceeds the maximum level permitted for chicken eggs by a factor of up to 15. Eight of the 11 egg samples exceeded the action level for hen eggs. Although the ostrich meat concentrations of PCDD/Fs do not exceed the limit established for poultry muscle (1.75 pg g?1 fat), average contents of PCDD/Fs exceeded almost four times the levels in chicken and turkey muscle. Human exposure was evaluated and the resulting risk was characterised. Taking into account the low average consumption of ostrich eggs, the resulting exposure to dioxins for the general population can be considered as negligibly low. However, the individuals who frequently consume such eggs may be at risk of elevated exposure. Although ostrich products are not consumed frequently, such data are nevertheless useful for food safety purposes. 相似文献
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以5个品种亚麻籽为原料,分析和研究不同品种亚麻籽油的基本理化指标、脂肪酸分布、甘三酯组成,测定了亚麻籽及油中木脂素含量以及亚麻籽油中维生素E含量。结果表明:亚麻籽中粗脂肪质量分数为45%左右,油中不饱和脂肪酸含量较高,主要为亚麻酸(C18∶3/Ln),相对质量分数为49.20%~55.43%,其次是油酸(C18∶1/O),相对质量分数18.69%~28.21%,亚油酸(C18∶2/L)相对质量分数为10.85%~16.73%,总不饱和脂肪酸质量分数达到88%以上;亚麻籽油中主要的甘三酯为OLn Ln(17.27%~20.50%)和Ln Ln Ln(11.91%~17.02%);高效液相色谱法测定亚麻籽油中维生素E含量均达到6.59 mg/100 g以上;采用紫外可见分光光度计法分析测定亚麻籽和亚麻籽油中木脂素(SDG)的质量分数,分别为1.53%~3.69%和0.03%~0.22%。 相似文献
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Junli LvHaiqiu Huang Lu YuMonica Whent Yuge Niu Haiming ShiThomas T.Y. Wang Devanand Luthria Denys CharlesLiangli Lucy Yu 《Food chemistry》2012,132(3):1442-1450
Conventional and organic cinnamon and peppermint were investigated for their phenolic profile, anti-proliferative, anti-inflammatory, and antioxidant properties. Accelerated solvent extraction with 75% acetone was used to extract samples. Caffeic acid was the most abundant phenolic acid in peppermint. Catechin, (−)-epigallocatechin gallate, syringic acid, gallic acid, vanillic acid, and p-coumaric acid were also detected in both spices. There was no significant difference between conventional and organic spices in the composition of most individual phenolics. All conventional and organic peppermint and cinnamon extracts exhibited strong anti-proliferative and anti-inflammatory properties. Cinnamon was more efficient in inhibiting IL-1β and COX-2 expression, while peppermint showed better inhibitory effect on IL-6 and MCP-1. This study indicates that cinnamon and peppermint may potentially be used as dietary sources of bioactive phytochemicals for improving health. 相似文献