Non-aqueous phase enzymatic catalysis technology has been widely ap- plied in the area of food additives production. This paper reviewed the types of re- action medium of non-aqueous phase enzymatic catalysis reaction...Non-aqueous phase enzymatic catalysis technology has been widely ap- plied in the area of food additives production. This paper reviewed the types of re- action medium of non-aqueous phase enzymatic catalysis reaction, introduced the application of non-aqueous phase enzymatic catalysis technology in catalysis of L-ascorbic （isoascorbic） acid esters, short-chain acid esters, sugar esters, vitamin A esters, vi- tamin E esters, and other food additives, and finally predicted the prospects of non- aqueous phase enzymatic catalysis technology.展开更多
Bioactive natural products are a main source of new drugs,functional foods and food additives.The separation of bioactive natural products plays an important role in transformation and use of biomass.The isolation and...Bioactive natural products are a main source of new drugs,functional foods and food additives.The separation of bioactive natural products plays an important role in transformation and use of biomass.The isolation and purification of bioactive principle from a complex matrix is often inherent bottleneck for the utilization of natural products,so a series of extraction and separation techniques have been developed.This review covers recent advances in the separation of bioactive natural products with an emphasis on their solubility and diffusion coefficients,recent extraction techniques and isolation techniques.This overview of recent technological advances,discussion of pertinent problems and prospect of current methodologies in the separation of bioactive natural products may provide a driving force for development of novel separation techniques.展开更多
In this paper, on the basis of the implementation of the national chemical industry standard analytical test methods and analysis of test items, a food additive quality analysis and inspection of network management ap...In this paper, on the basis of the implementation of the national chemical industry standard analytical test methods and analysis of test items, a food additive quality analysis and inspection of network management applications are developed using the development technology of Visual Basic language and computer system operating environment, to achieve a network management software for users on food additives of quality analytical testing. The software sets up an information sharing network platform for enterprise and quality management departments, which is a major innovation in the food additive quality analysis on test management methods and tools.展开更多
The two fold purpose of this paper is to determine the composition of selected elements in Paraguayan wheat and flour as well as to analyse the implications of the bromine/bromate content on bakery products： the use ...The two fold purpose of this paper is to determine the composition of selected elements in Paraguayan wheat and flour as well as to analyse the implications of the bromine/bromate content on bakery products： the use （malpractice） of KBrO3 as an additive in the bakery dough to improve the whiteness and other characteristics of bread is well known. Accordingly, selected minor and trace elements in eight varieties of wheat from the center and south areas of Eastern Paraguay as well as commercial flour samples and bakery products were analyzed by XRF （X-ray fluorescence） techniques. The examined elements were K, Ca, Ti, Mn, Fe, Cu, Zn, Br, Rb, Sr. The results on wheat and commercial flour were consistent with those found elsewhere. With regard to the bakery products, in about 35% of the samples, the bromine/bromate content exceeded the normal Br values of Paraguayan flour showing bromate malpractice. From dietary point of view, it should be emphasized that KBrO3 is a complete carcinogen and its use as food additive has been banned. The employment of XRF to analyze bromine is easy, simple and reliable.展开更多
The present work summarizes recent investigations carried out about the usage of natural antioxidants in lipid-rich food during processing. Synthetic antioxidants have been used as food additives to retard lipid oxida...The present work summarizes recent investigations carried out about the usage of natural antioxidants in lipid-rich food during processing. Synthetic antioxidants have been used as food additives to retard lipid oxidation and development of off-flavor for over 50 years. However, the literature has expressed safety concerns and health risks （toxic and carcinogenic effects） associated with the use of synthetic antioxidants recently. Natural antioxidative substances from the polyphenols of edible plants are believed to be safer and may provide with additional health benefits and more effective compared to synthetic antioxidants. Due to the fact that natural antioxidants are additives that people mixed with food and consumed for centuries, they are known to be safe by the consumer. Therefore, it is an area worth to investigate due to consumer concerns about health. In the literature, there are many studies showing that the natural antioxidants have important antioxidant effect. Plants （oil seeds, cereals, vegetables, fruits, herb and spices）, compounds from animal source （peptides and amino acids）, enzymes and some microorganisms are important natural antioxidants. Plant extracts have been widely used to retard lipid oxidation in foods during frying and accelerated storage processes. They were found as strong antioxidant sources due to their high contents of phenolic compounds. There are countless studies about natural antioxidants. However, they have not been investigated completely by means of toxicology.展开更多
The aim of the study is to conduct comprehensive experiments and developments of innovative technologies to produce the oil extract of amaranth for their application as food additives in the food industry. To achieve ...The aim of the study is to conduct comprehensive experiments and developments of innovative technologies to produce the oil extract of amaranth for their application as food additives in the food industry. To achieve the aim, the following tasks were identified： （I） study the physicochemical, biochemical properties and the composition of amaranth seeds; （2） improving the methods for producing the oil extract of amaranth. This article is devoted to complex research of processes of manufacture of vegetable oils. Authors have developed scientific bases of improvement and an intensification of technological processes for production of oil from amaranth seeds. The authors have developed a new technology for extracting of oil from amaranth seeds using hexane as a solvent. The proposed method provides to obtain oil without great technical effort and keeps it all the nutrients that promote the highest taste of the product and with little labor and time costs.展开更多
The wastes and the by-products of food industrial technologies are suitable for bioenergy generating because of the high organic matter content. Anaerobic digestion is the eldest technology for waste stabilization and...The wastes and the by-products of food industrial technologies are suitable for bioenergy generating because of the high organic matter content. Anaerobic digestion is the eldest technology for waste stabilization and however by controlled decomposition a high value and marketable energy source can be produced. Whey is normally used as a component of dairy products or as an additive for food product. In our work we focused on another utilization method： biogas generating from membrane separated fractions i.e.： permeate and concentrate of whey. The effect of the pH, thermal, microwave pre-treatment and their combinations on the biogas yield were investigated. Our results showed that the applied pre-treatments had significant effect on biogas production. In consequence of the hydrolysis of large molecules the biodegradability of the pre-treated whey fractions was enhanced, therefore the biogas and methane production yield increased significantly.展开更多
基金Supported by Jiangxi Provincial Engineering & Technology Research Center for Food Additives Bio-ProductionScience & Technology Platform Construction Program of Jiangxi Province (2010DTZ01900)+1 种基金Priority Academic Program Development of Jiangsu Higher Education InstitutionsResearch Foundation for Advanced Talents of Jiangsu University (08JDG029)~~
文摘Non-aqueous phase enzymatic catalysis technology has been widely ap- plied in the area of food additives production. This paper reviewed the types of re- action medium of non-aqueous phase enzymatic catalysis reaction, introduced the application of non-aqueous phase enzymatic catalysis technology in catalysis of L-ascorbic （isoascorbic） acid esters, short-chain acid esters, sugar esters, vitamin A esters, vi- tamin E esters, and other food additives, and finally predicted the prospects of non- aqueous phase enzymatic catalysis technology.
基金Supported by the National＇Natural Science Foundation of China （20936005, 21076175 and 21076178）, the National High Technology Research and Development Program of China （2012AA040211）, and the Program for Zhejiang Leading Team of S＆T Innovation （2011R50002）.
文摘Bioactive natural products are a main source of new drugs,functional foods and food additives.The separation of bioactive natural products plays an important role in transformation and use of biomass.The isolation and purification of bioactive principle from a complex matrix is often inherent bottleneck for the utilization of natural products,so a series of extraction and separation techniques have been developed.This review covers recent advances in the separation of bioactive natural products with an emphasis on their solubility and diffusion coefficients,recent extraction techniques and isolation techniques.This overview of recent technological advances,discussion of pertinent problems and prospect of current methodologies in the separation of bioactive natural products may provide a driving force for development of novel separation techniques.
文摘In this paper, on the basis of the implementation of the national chemical industry standard analytical test methods and analysis of test items, a food additive quality analysis and inspection of network management applications are developed using the development technology of Visual Basic language and computer system operating environment, to achieve a network management software for users on food additives of quality analytical testing. The software sets up an information sharing network platform for enterprise and quality management departments, which is a major innovation in the food additive quality analysis on test management methods and tools.
文摘The two fold purpose of this paper is to determine the composition of selected elements in Paraguayan wheat and flour as well as to analyse the implications of the bromine/bromate content on bakery products： the use （malpractice） of KBrO3 as an additive in the bakery dough to improve the whiteness and other characteristics of bread is well known. Accordingly, selected minor and trace elements in eight varieties of wheat from the center and south areas of Eastern Paraguay as well as commercial flour samples and bakery products were analyzed by XRF （X-ray fluorescence） techniques. The examined elements were K, Ca, Ti, Mn, Fe, Cu, Zn, Br, Rb, Sr. The results on wheat and commercial flour were consistent with those found elsewhere. With regard to the bakery products, in about 35% of the samples, the bromine/bromate content exceeded the normal Br values of Paraguayan flour showing bromate malpractice. From dietary point of view, it should be emphasized that KBrO3 is a complete carcinogen and its use as food additive has been banned. The employment of XRF to analyze bromine is easy, simple and reliable.
文摘The present work summarizes recent investigations carried out about the usage of natural antioxidants in lipid-rich food during processing. Synthetic antioxidants have been used as food additives to retard lipid oxidation and development of off-flavor for over 50 years. However, the literature has expressed safety concerns and health risks （toxic and carcinogenic effects） associated with the use of synthetic antioxidants recently. Natural antioxidative substances from the polyphenols of edible plants are believed to be safer and may provide with additional health benefits and more effective compared to synthetic antioxidants. Due to the fact that natural antioxidants are additives that people mixed with food and consumed for centuries, they are known to be safe by the consumer. Therefore, it is an area worth to investigate due to consumer concerns about health. In the literature, there are many studies showing that the natural antioxidants have important antioxidant effect. Plants （oil seeds, cereals, vegetables, fruits, herb and spices）, compounds from animal source （peptides and amino acids）, enzymes and some microorganisms are important natural antioxidants. Plant extracts have been widely used to retard lipid oxidation in foods during frying and accelerated storage processes. They were found as strong antioxidant sources due to their high contents of phenolic compounds. There are countless studies about natural antioxidants. However, they have not been investigated completely by means of toxicology.
文摘The aim of the study is to conduct comprehensive experiments and developments of innovative technologies to produce the oil extract of amaranth for their application as food additives in the food industry. To achieve the aim, the following tasks were identified： （I） study the physicochemical, biochemical properties and the composition of amaranth seeds; （2） improving the methods for producing the oil extract of amaranth. This article is devoted to complex research of processes of manufacture of vegetable oils. Authors have developed scientific bases of improvement and an intensification of technological processes for production of oil from amaranth seeds. The authors have developed a new technology for extracting of oil from amaranth seeds using hexane as a solvent. The proposed method provides to obtain oil without great technical effort and keeps it all the nutrients that promote the highest taste of the product and with little labor and time costs.
文摘The wastes and the by-products of food industrial technologies are suitable for bioenergy generating because of the high organic matter content. Anaerobic digestion is the eldest technology for waste stabilization and however by controlled decomposition a high value and marketable energy source can be produced. Whey is normally used as a component of dairy products or as an additive for food product. In our work we focused on another utilization method： biogas generating from membrane separated fractions i.e.： permeate and concentrate of whey. The effect of the pH, thermal, microwave pre-treatment and their combinations on the biogas yield were investigated. Our results showed that the applied pre-treatments had significant effect on biogas production. In consequence of the hydrolysis of large molecules the biodegradability of the pre-treated whey fractions was enhanced, therefore the biogas and methane production yield increased significantly.
