复合酶法水解蟹肉的研究

从水解度、氨基酸含量、水解液色泽、风味、口感等方面，比较了几种蛋白酶制剂对蟹肉的水解效果。结果表明：木瓜蛋白酶较适合用于水解蟹肉，但水解液仍有苦味和腥味，有待改善。本先利用木瓜蛋白酶对蟹肉水解2h，而后用复合风味蛋白酶再水解2h，所得水解液的风味较佳，蟹香味浓郁，游离氨基酸含量达到263—277mg／100mL左右，氨基酸总量为660mg左右。     

造纸新产品--聚芳酰胺纤维纸

介绍了聚芳酰胺纤维纸的性能、生产原料及其特性、开发的技术关键等。     

莲藕综合利用研究

综合了以莲藕为原料,生产藕粉、藕汁饮料和藕片的加工工艺,同时介绍了藕节的综合利用、莲藕功能食品、风味藕制品的制备和莲藕保藏。     

食品冷杀菌方法及运用前景

冷杀菌技术给食品工业带来了新的革命,综述了冷杀菌在食品工业中的广泛运用及基本原理,展望了冷杀菌技术的发展前景。     

Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals

Complementary foods based on cereals and legumes often contain high amounts of phytic acid, a potent inhibitor of mineral and trace element absorption. The possibility to degrade phytic acid during the production of complementary foods by using whole grain cereals as the phytase source was investigated. Whole grain rye, wheat, or buckwheat (10%) were added to cereal‐legume‐based complementary food mixtures, and phytic acid was shown to be completely degraded in a relatively short time (1.5 to 3 h) when incubated at optimal conditions for cereal phytase. The potential usefulness of the method for industrial production was demonstrated with a complementary food based on wheat and soybean.     

Overcoming the Taste Stigma of Soy

ABSTRACT: Can labels unknowingly influence a person's taste perceptions? Using a “phantom ingredient” taste test, the presence or absence of a labeled ingredient (soy) was shown to influence sensory evaluations of a food. In particular, a nutrition bar wrongly purporting to contain soy generated negative ratings of taste, aftertaste, and attitude, yet generated favorable ratings of its nutritiousness. Because there was actually no soy in the product, these differences represent biases caused by ingredient labeling. Given the appropriate segment of consumers (health‐oriented), ingredient labeling may have more favorable consequences. This power of suggestion might also be expanded to other ingredients or processes, such as those involving biotechnology or organic production.     

酶联免疫吸附法及其在食品分析中的应用

简单介绍了酶联免疫吸附法(ELISA),并且就其在食品分析中的应用进行了较详细的评述,主要包括ELISA用于食品微生物、食品中的毒素、残留农药和其他成分的检测。     

Heat and Moisture Transfer and Hygrophysical Changes in Elastoplastic Hollow Cylinder-food During Drying

There are many dried foods of hollow cylinder-shapes in the market. Hygrostress cracks form in these foods during drying without a careful process control. The objective of the present work was to develop a simulation method for heat and moisture transfer in hollow cylinder-food coupled with hygrophysical changes. A modified Luikov's model was used for the development together with a virtual work minimization principle, critical tensile stress criterion for crack formation, and critical crack-tip-opening angle criterion for crack propagation. The developed, computerized simulation model was validated through drying experiments of samples made from a starch hydrate.     

食品辐照与辐照食品的检测

辐照食品加工保藏技术在现代食品工业新技术产业中占有重要的地位。本文介绍了食品辐射效应及食品辐照保藏技术的优越性。总结介绍了几种常见的辐照食品检测方法的原理及特点。     

低血糖指数食品的研究进展

介绍血糖指数的概念和一些常见淀粉食品的血糖指数,综述了低血糖指数食品相对于高血糖指数食品在血糖和胰岛素的控制、运动时全力的维持和产生饱腹感这些有关人体代谢和健康方面的不同作用,讨论了食品的组成、化学结构和物理结构对血糖指数的影响,最后提出低血糖指数食品开发的意义和策略。