Results 61 to 70 of about 17,175 (194)
熬制条件对牛油基火锅油品质的影响Effect of decoction conditions on the quality of tallow-based hotpot oil
Zhongguo youzhi旨在为复合风味牛油基火锅油产品的开发提供依据，以牛油和巴沙硬脂为原料，在不同温度（80、100、120 ℃）下熬制不同时间（20、40、60 min）制备牛油基火锅油，采用电子鼻和顶空固相微萃取气相色谱-质谱联用技术分析不同熬制条件下牛油基火锅油的挥发性风味物质组成与含量，以及其理化性质和感官品质，考察熬制条件对牛油基火锅油品质的影响。结果表明：火锅油中的挥发性风味物质主要由萜烯类、烃类、醇类、酯类、醛类、酮类及其他类化合物组成，挥发性风味物质总数量在79~109之间，关键挥发性风味物质有10种 ...
邓煜1,2，李涵润1，钟金锋1，刘雄1，袁田1，覃小丽1,2 DENG Yu1,2, LI Hanrun1, ZHONG Jinfeng1, LIU Xiong1, YUAN Tian1, QIN Xiaoli1,2
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Food Biomacromolecules, EarlyView.Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye +1 more
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Zhongguo youzhi为了拓宽大豆分离蛋白的应用范围，降低大豆分离蛋白中大豆异黄酮的含量，考察了高温酸沉对大豆分离蛋白品质的影响。分析了不同酸沉温度下，大豆分离蛋白中主要大豆异黄酮类物质含量的变化，大豆乳清中粗蛋白质含量及固形物含量的变化，大豆分离蛋白水合蓝光白度的变化，以及大豆分离蛋白凝胶值的变化。结果表明：酸沉温度从70 ℃升高到85 ℃，大豆异黄酮总量降低了43.84%，其中大豆苷、染料木苷含量分别降低了88.76%、83.95%，黄豆黄苷降到了检出限以下，而大豆苷元、染料木素含量分别提高了72.51%和143.47%，
时玉强1,2，马军1，李顺秀1，赵洪兵1，王兴煜1，郭增旺3 SHI Yuqiang1,2, MA Jun1, LI Shunxiu1, ZHAO Hongbing1, WANG Xingyu1, GUO Zengwang3
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Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
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膨化大豆粉的生产加工技术及在饲料中的应用Processing technology of extruded soybean powder and its application in feed
Zhongguo youzhi为给膨化大豆粉相关产品的开发和应用提供参考，根据生产实践经验，总结了在无抗大环境下膨化大豆粉的生产加工技术、关键设备和关键指标控制，并对膨化大豆粉在仔猪、奶牛、水产和家禽饲料中的应用研究情况进行了综述。原料大豆经除杂、破碎、粉碎、调质、膨化、冷却、干燥、破碎等工艺生产膨化大豆粉，膨化大豆粉生产关键设备包括原料破碎机、锤片式粉碎机、调质器、膨化机、翻板冷却器、成品破碎机等。膨化大豆粉关键指标为抗营养因子（脲酶活性0.01～0.03 U/g）、氢氧化钾蛋白质溶解度（75%~80%）、脂肪（17%～20 ...
曾红卫，汤金甫，季茂忠ZENG Hongwei, TANG Jinfu, JI Maozhong
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Influence of Nanomaterials and Nanocomposites on the Nutrient Composition
Food Safety and Health, EarlyView.Nanomaterials and nanocomposites enhance crop nutrition and food quality by improving nutrient availability, plant uptake, and bioavailability through controlled delivery and nano‐encapsulation. Their applications in agriculture and food systems enable sustainable biofortification, improved preservation, and functional foods, while emphasizing safety ...
Akanksha Dwivedi +4 more
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Zhongguo youzhi为提高低温压榨菜籽饼的附加值和应用价值，采用石油醚对低温压榨菜籽饼进行脱脂，然后利用超声预处理分别辅助木瓜蛋白酶和碱性蛋白酶直接酶解制备菜籽肽，通过单因素试验探究超声功率、超声时间及酶添加量对菜籽肽得率的影响，通过响应面法优化超声辅助酶解工艺条件，并对所得菜籽肽的组成、物理特性以及结构进行分析。结果表明：碱性蛋白酶酶解的菜籽肽得率高于木瓜蛋白酶的；最佳超声辅助碱性蛋白酶酶解工艺条件为酶添加量12 289.79 U/g、超声时间21.82 min、超声功率306.56 W，该条件下菜籽肽得率为55.19%；
黎茂英1，黄桃翠2，刘文海3，石慧1，韩梅2，陈泳玲4，钟耕1,5 LI Maoying1, HUANG Taocui2, LIU Wenhai3, SHI Hui1, HAN Mei2, CHEN Yongling4，ZHONG Geng1,5
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Journal of Chemical Technology &Biotechnology, EarlyView.Abstract BACKGROUND Curcumin is a naturally derived polyphenol known for its potent biological properties. Its therapeutic potential, however, is hindered by low bioavailability. Nanostructured lipid carriers (NLCs) have emerged as advanced delivery systems to overcome such limitations. Natural deep eutectic solvents (NADESs) have garnered attention as
Kyriaki Safari +5 more
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大豆油水酶法提取技术研究进展Research progress on aqueous enzymatic extraction technology of soybean oil
Zhongguo youzhi大豆油是我国居民膳食油的主要来源，富含多种营养成分。为促进大豆油提取技术的发展，从水酶法提油的基本原理出发，重点阐述了大豆油水酶法提取技术中酶的筛选和活性优化、酶解工艺优化、酶解后破乳以及水酶法与其他辅助手段联用的研究进展，同时综述了水酶法提取对大豆油品质的影响。相比于其他油料，大豆含油量较低且胞内存在占比较大的蛋白质使得其油脂提取较困难。通过工艺优化可有效提高水酶法提取大豆油的提取率，且所得油脂营养价值相对较高，水酶法提取条件温和、能耗低、操作简单安全，符合大豆油加工业的发展需求 ...
郝倩1，岳昊2 HAO Qian1，YUE Hao2
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Mass Spectrometry Reviews, EarlyView.ABSTRACT The review examines the evolution of chemical ionization mass spectrometry (CI‐MS), a technique developed in 1966 by Field and Munson. CI is a soft‐ionization method that produces more intense molecular ions with less fragmentation than electron ionization (EI).
Malvika Dutt +4 more
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