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51.
Jeong Ha-Ram Cho Hye-Seung Cho Youn-Sup Kim Dae-Ok 《Food science and biotechnology》2020,29(12):1763-1770
Food Science and Biotechnology - Hardy kiwifruits (Actinidia arguta) contain various bioactive compounds such as vitamin C and phenolics and can withstand cold temperatures. Changes in soluble... 相似文献
52.
Opening catalytically active sites in metal organic frameworks is an issue of fundamental importance for the development of effective and efficient catalysts. In this work, we first reported two metal metalloporphyrin–organic frameworks (MMPFs) with unoccupied pyridine groups as base catalysts. The reaction of Mn(II) and Co(II) with 5,10,15,20-tetrapyridylporphyrin produces two different metal metalloporphyrin–organic frameworks, {[(MnTPyP)]·H2O}n (MMPF-Mn) and [(CoTPyP)]n (MMPF-Co) (TPyP = 5,10,15,20-tetrapyridylporphyrin) under hydrothermal conditions. These two MMPFs have been fully characterized by single-crystal X-ray diffraction, powder XRD, elemental analysis and thermogravimetry (TG). MMPF-Mn displays a 3D network with a nbo topology, large and open hexagonal channels, MMPF-Co reveals a 1D single zigzag chain architecture. Interestingly, both MMPFs have a high thermal stability and opening basic pyridine group, which have been tested for the base catalyzed Knoevenagel condensation reaction. The catalytic study has demonstrated that MMPF-Mn catalysts having exposed pyridine group within 1D channel displayed an excellent performance for Knoevenagel condensation reaction. When MMPF-Mn was recycled four times, its catalytic activity remained with an inconspicuous decrease. We attribute MMPF-Mn showing a better performance than MMPF-Co to its active sites being aligned in extra-large cavity with an interior diameter of 20 Å. 相似文献
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54.
Industrial processing of livestock, poultry and fish produces a large amount of waste in a solid or liquid form that can either be destroyed or be used to make compost, biogas or other low-added value products. However, the by-products from animal processing industries have a potential for conversion into useful products of higher value, such as protein hydrolysates, with interesting applications in animal feed. Low amounts of animal protein hydrolysates included in aqua-feeds may enhance growth rate and feed conversion of farmed fish and crustacean. Animal protein hydrolysates may also be incorporated in diets to enhance the nonspecific immunity of fish. As well, these hydrolysates can be used as a good source of amino acids for newly weaned animals. Protein hydrolysates from animal by-products including antimicrobials, antioxidants, opioid-like and/or other interesting bioactive molecules have promising and interesting applications on companion and production animals. By-products from animal processing industries are therefore a promising source of bioactive peptides of considerable interest for animal care, always within the framework of the existing legislation. Possible drawbacks and future trends of the use of animal by-products and/or production of protein hydrolysates from those materials are also discussed. 相似文献
55.
Qiuping Wang Bojan Šarkanj Jasna Jurasovic Yusuf Chisti Michael Sulyok Jiashun Gong Sarote Sirisansaneeyakul Draženka Komes 《International Journal of Food Science & Technology》2019,54(5):1541-1549
Theabrownins (TB) are polymeric phenolic compounds associated with the multiple bioactivities of Pu-erh tea, a post-fermented Chinese dark tea. High-TB instant Pu-erh tea was produced via a novel submerged fermentation (SF) using Aspergillus tubingensis and compared with samples produced commercially via the conventional solid-state fermentation (SSF). Viable microorganisms and microbial toxins, especially aflatoxins B1, G1, B2, G2, cyclopiazonic acid, fumonisins B1, B2, B3 and ochratoxin A, were below the detection limit in all samples. Fewer microbial metabolites were found in SF instant tea compared with the SSF teas. Based on an adult consuming 1 g of instant Pu-erh tea daily, the dietary intake of investigated elements was below the safe limits recommended by various authorities. Tasters viewed the instant tea infusions as very mild, smooth, mellow and full. This suggested that submerged fermentation using A. tubingensis offers a speedy and safe alternative to commercial production of instant Pu-erh tea. 相似文献
56.
Effect of Supports and Promoters on the Performance of Ni-Based Catalysts in Ethanol Steam Reforming
Thanh Khoa Phung Thong Le Minh Pham Anh-Nga T. Nguyen Khanh B. Vu Ha Ngoc Giang Tuan-Anh Nguyen Thanh Cong Huynh Hong Duc Pham 《化学工程与技术》2020,43(4):672-688
Ethanol steam reforming (ESR) is one of the potential processes to convert ethanol into valuable products. Hydrogen produced from ESR is considered as green energy for the future and can be an excellent alternative to fossil fuels with the aim of mitigating the greenhouse gas effect. The ESR process has been well studied, using transition metals as catalysts coupled with both acidic and basic oxides as supports. Among various reported transition metals, Ni is an inexpensive material with activity comparable to that of noble metals, showing promising ethanol conversion and hydrogen yields. Additionally, different promoters and supports were utilized to enhance the hydrogen yield and the catalyst stability. This review summarizes and discusses the influences of the supports and promoters of Ni-based catalysts on the ESR process. 相似文献
57.
58.
《Food Control》2015
This study aimed to estimate the extent and level of Salmonella contamination of aquatic food products in China, and to determine serotype, virulotype, and the antimicrobial resistance profiles of recovered Salmonella isolates. Out of 554 samples collected from July 2011 to May 2014, 86 (15.5%) tested positive for Salmonella. The highest contamination rate occurred in oysters (23.1%, 6/26), followed by freshwater fish (18.6%, 43/231), shrimp (13.0%, 13/100), and saltwater fish (12.2%, 24/197). The contamination levels generally corresponded to a most probable number (MPN)/g of 0.3–10, although one sample exceeded 110 MPN/g. Among the 103 isolates, S. Typhimurium, S. Wandsworth, S. Thompson, and S. Derby were the most prevalent serovars. Sixty-eight isolates (66.0%) were resistant to at least one antimicrobial, and 35 (34.0%) were resistant to more than three. High rates of resistance were observed for tetracycline (35.9%), ampicillin (28.2%), nalidixic acid (26.2%), trimethoprim-sulfamethoxazole (25.2%), chloramphenicol (20.4%) and streptomycin (18.4%). Of note, S. Thompson isolates exhibited resistance to multiple extended-spectrum cephalosporins, ciprofloxacin, and other antimicrobials. PCR analysis of 15 virulence genes showed that ssaQ, mgtC, siiD, sopB, and bcfC were present in all 103 isolates, whereas the remaining loci were variably distributed. S. Typhimurium, S. Enteritidis, and S. Weltevreden isolates exhibited a wider range of pathogenicity determinants compared with the other strains. Our study provides a comprehensive surveillance on prevalence of Salmonella in aquatic food products from China and indicates its potential risk to public health. These data are valuable for epidemiological studies, risk management, and public health strategies. 相似文献
59.
Ultrasonication has been widely studied in bovine milk but the effects of ultrasound (US) on the buffalo's milk fat globules (MFG) are not well known yet. In this study, buffalo's milk samples were ultrasonicated at 20 kHz and physicochemical properties were assessed under different processing conditions. Shear homogenization was performed with 1188 J/mL energy density for the comparison. Results show that ultrasonication reduced the average volume-weighted mean diameter (D[4,3]) of MFG by 93% and increased the surface area by a factor of 8.5 compared to the native counterparts. The zeta-potential (ZP) of MFG are increased by ultrasonication compared to fresh milk (−26.37 vs. −18.22 mV) indicating better stability. Changing the pH of ultrasonicated milk to the isoelectric pH (pI) reduced the zeta-potential (ZP) by −19.8 mV and increased the (D[4,3]) > 0.4 mm indicating the gelation. The size of milk particles increased up to 76–586 μm and the ZP was reduced by 3.1 mV with the increase of ionic strength from 50 to 200 mM. Heating of milk at 90 °C for 30 min increased D[4,3] in US homogenized milk by 22%. Both ultrasonication and shear-homogenization increased the free saturated fatty acids by 2.75–3 g/100 g fat compared to raw buffalo's milk. Ultrasonication increased the gel hardness by 98% compared and shear-homogenized milks. The results of this study indicate that the ultrasonication reduced the size of buffalo's MFG up to sub-micron level with superior stability while improving (P < 0.05) the gels strength compared to shear-homogenization.Industrial relevanceBuffalo set-yoghurts made with unhomogenized milk exhibit higher syneresis and poor stability upon shear-induced breakdown, which are mainly due to the porous gel structure containing a large number of bigger fat globules. Under the large scale production, buffalo set-yoghurts are often fortified with dairy/non-dairy solids and stabilizers in order to prevent this problem. However, the use of some inexpensive, non-food grade alternatives are also reported in some parts of the world for the cottage or medium level production of buffalo yoghurts. In this work, it was shown that ultrasonication with the energy density of 1188 J/mL can be used to produce buffalo set-yoghurts with superior gel strength and therefore, can be used as an unconventional approach to improve the product quality. 相似文献
60.
In line with findings on post-purchase food-choice regret, one can expect that pre-purchase anticipated regret with respect to forgone (non-chosen) alternatives has an impact on consumer food choices, especially when the choice is considered to be important. The traditional Random Utility Maximization (RUM) models for discrete choices may not fully capture this impact. This study investigates the usefulness and potential in the food domain of a discrete choice model that follows the regret minimization principle, the Random Regret Minimization (RRM) model, as an alternative and complement to existing RUM models. The two models are applied to consumer stated choices of cheese in a choice experiment. The study also investigates whether and to what extent a number of personality traits determine whether particular consumers rather choose according to utility-maximization, or regret-minimization principles. Results show that at the aggregate level the two models have a similar goodness of fit to the data and prediction ability. Still, each of them shows better fit for particular subgroups of consumers, based on personality traits. Hence, the present study reveals a potential for the RRM model applications in the food domain, and adds to the empirical literature supporting previous findings on the RRM model found in other contexts. Further research is needed to explore in which situations and for which consumer segments the RRM model is the most useful model. 相似文献