Global warming has exerted severe challenges on the sustainable development of economic society and the food security,resource security,energy security and ecological security of the world.Low-carbon economy has becom...Global warming has exerted severe challenges on the sustainable development of economic society and the food security,resource security,energy security and ecological security of the world.Low-carbon economy has become the current trend of the global economic development.Thus,the industrial development of China must seek the institutional innovation and technological innovation so as to improve the efficiency of energy.High-end industry has become the main factor of the future development of the economic society.Thus,to develop the high-end industry is an important approach to realize low-carbon economy.This paper explores the strategies of the development of newly emerging high-end industries against the background of low-carbon economy form such perspectives as effective use of resources,the improvement of independent innovative ability,and leading the high-end,high quality and high efficiency industries to the important region.展开更多
HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging betw...HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.展开更多
Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato ...Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato （Ipomoea batatas Lam.） for functional food production with aesthetics benefits. Purees from three different varieties of orange fleshed sweet potato （OFSP） were analyzed for nutritional, physicochemical and microbial quality, The findings of the study show that the three purees were all microbiologically safe and of near neutral pH, but differed significantly （P 〈 0.05） in nutrient content （dry matter content, 12.76-28.23%; crude fiber, 1.37-2.90% fresh weight basis （FWB）; 13-carotene, 0.94-9.27 mg/100g dry weight basis （DWB）; starch, 10.20-18.30% FWB ＆ total sugar 27.08-31.76% DWB）. The purees had attractive appearance （ranging from yellow to dark orange）, with varying significantly different spectrophotometer hunters color scale （P 〈 0.05）, and flow ability. Conclusions from the findings show great potential of utilizing the varying properties of OFSP puree to produce enriched functional food products such as probiotic/prebiotic dairy, beverages, bakery and baby foods.展开更多
文摘Global warming has exerted severe challenges on the sustainable development of economic society and the food security,resource security,energy security and ecological security of the world.Low-carbon economy has become the current trend of the global economic development.Thus,the industrial development of China must seek the institutional innovation and technological innovation so as to improve the efficiency of energy.High-end industry has become the main factor of the future development of the economic society.Thus,to develop the high-end industry is an important approach to realize low-carbon economy.This paper explores the strategies of the development of newly emerging high-end industries against the background of low-carbon economy form such perspectives as effective use of resources,the improvement of independent innovative ability,and leading the high-end,high quality and high efficiency industries to the important region.
文摘HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.
文摘Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato （Ipomoea batatas Lam.） for functional food production with aesthetics benefits. Purees from three different varieties of orange fleshed sweet potato （OFSP） were analyzed for nutritional, physicochemical and microbial quality, The findings of the study show that the three purees were all microbiologically safe and of near neutral pH, but differed significantly （P 〈 0.05） in nutrient content （dry matter content, 12.76-28.23%; crude fiber, 1.37-2.90% fresh weight basis （FWB）; 13-carotene, 0.94-9.27 mg/100g dry weight basis （DWB）; starch, 10.20-18.30% FWB ＆ total sugar 27.08-31.76% DWB）. The purees had attractive appearance （ranging from yellow to dark orange）, with varying significantly different spectrophotometer hunters color scale （P 〈 0.05）, and flow ability. Conclusions from the findings show great potential of utilizing the varying properties of OFSP puree to produce enriched functional food products such as probiotic/prebiotic dairy, beverages, bakery and baby foods.
