国内外天然食品抗氧化剂的研究进展

本文综述了国内外各种来源的天然食品抗氧化剂及其抗氧化效果的研究进展，为开发、利用天然食品抗氧化剂提供信息和参考。     

塑料上销试用初探

通过应用金属上销与塑料上销纺纱的对比试验，表明塑料上销优于金属上销，可达到改善条干、降低纱疵的目的。     

无锡市有形食品市场的现状、发展与对策

通过深入调研 ,分析了无锡市有形食品市场的现状 ,指出了无锡市有形食品市场在发展中存在的主要问题 ,在此基础上 ,提出了无锡市有形食品市场的发展对策。     

非织造产业中塑胶网带的用途

介绍了塑胶网带的用途和网带的种类 (玻璃纤维网带、金属网带和塑胶网带 )及其优缺点 ,并对网带的透风率、网带清理及网带收缩等问题进行了讨论     

Variables influencing food perception reviewed for consumer-oriented product development

Consumer wishes have to be translated into product characteristics to implement consumer-oriented product development. Before this step can be made, insight in food-related behavior and perception of consumers is necessary to make the right, useful, and successful translation. Food choice behavior and consumers' perception are studied in many disciplines. Models of food behavior and preferences therefore were studied from a multidisciplinary perspective. Nearly all models structure the determinants related to the person, the food, and the environment. Consequently, the overview of models was used as a basis to structure the variables influencing food perception into a model for consumer-oriented product development. To this new model, referred to as food perception model, other variables like time and place as part of consumption moment were added. These are important variables influencing consumers' perception, and therefore of increasing importance to consumer-oriented product development nowadays. In further research, the presented food perception model is used as a tool to implement successful consumer-oriented product development.     

Food processing by high hydrostatic pressure

The use of high hydrostatic pressures (HHP) for food processing is finding increased application within the food industry. One of the advantages of this technology is that because it does not use heat, sensory, and nutritional attributes of the product remain virtually unaffected, thus yielding products with better quality than those processed traditional methods. HHP have the ability to inactivate microorganisms as well as enzymes responsible for shortening the life of a product. In addition to lengthening the shelf-life of food products, HHP can modify functional properties of components such as proteins, which in turn can lead to the development of new products. Equipment for large-scale production of HHP processed products are commercially available nowadays. Guacamole, sliced ham, oysters, and fruit juices are some of the products currently available on the market. HHP technology is one of the most promising nonthermal processes.     

Use of Soy Protein and Microbial Transglutaminase as a Binder in Low-sodium Restructured Meats

ABSTRACT: Pork sticks were prepared by mixing pork chucks with various amounts of bisulfite-treated soy protein and microbial transglutaminase (MTGase) to evaluate the potential of using soy protein as meat binders. According to tensile strength, the favorable conditions for binding the restructured pork chunks were 5% soy protein containing 0.2% NaHSO₃ and 20 unit MTGase/g, and the setting condition was 60 min at 40°C. The tensile strength and cooking yield of restructured pork sticks made with bisulfite-treated soy protein and MTGase were much higher than those of using salt, suggesting the high potential of using soy protein and MTGase as binders in products where NaCl reduction is desired.     

抗冻蛋白及其在食品工业中的应用

抗冻蛋白具有特殊的功能和热滞迟性质,能够降低冰点,抑制冰晶的生长和重结晶,修饰冰晶的形态。本文阐述了抗冻蛋白的分子结构、分类及其功能特性和抗冻机制,并论述了抗冻蛋白在食品工业中的应用。     

肉制品货架寿命影响因素研究

包装材料、包装技术、添加剂(防腐剂、保鲜剂和抗氧化剂)是影响肉制品货架寿命的主要因素。研究了新型包装材料、先进的包装技术、天然食品添加剂在延长肉制品货架寿命中的应用,为保藏肉制品提供了有价值的参考。     

论科学化包装

从包装的基本功能以及我国食品(商品)包装的现状和存在问题出发,论证了科学化包装势在必行,并提出了科学化包装的具体方法。