功能性肉制品的研究

功能性肉制品不仅为人们提供优质的蛋白质、矿物质及维生素等营养,还具有一定的保健功能.本文介绍了功能性肉制品的种类和其可开发性.     

膳食纤维在功能性肉制品中的应用

功能性食品是指具有调节机体功能、预防疾病、促进健康等功能,但不以治疗为目的的食品。功能性肉制品不仅为人们提供优质的蛋白质、矿物质及维生素等营养,还具有一定的保健功能。本文介绍了通过向肉类原料中添加膳食纤维来研究开发功能性肉制品。     

蛋的加工性能

蛋味美而富于营养,含有人体必需的各种氨基酸以及丰富的维生素和矿物质等,是生理价值最高的一种食品。蛋除了它的营养为人们所青睐以外,它的某些特殊性质使其成为蛋糕、蛋白糖、饼干等食品加工中不可少的优质原料。也可以说它决定了蛋糕、蛋白糖等食品的组织结构。那么蛋的哪些性质使它具有优异的加工性能呢?     

浅谈膳食纤维在功能性肉制品中的开发应用

功能性食品是指具有调节机体功能、预防疾病、促进健康等功能，但不以治疗为目的的食品。功能性肉制品不仅为人们提供优质的蛋白质、矿物质及维生素等营养，还具有一定的保健功能。介绍了通过向肉类原料中添加膳食纤维来研究开发功能性肉制品。     

果醋功能性成分的研究现状

果醋作为一种集保健、食疗、营养等功能为一体的新型食醋产品,被称为"21世纪的食品".果醋含有丰富的有机酸、氨基酸、维生素、矿物质及特殊活性物质(多酚类、黄酮类、三萜类),具有独特的营养保健和医疗预防功效.综述果醋功能性成分的研究现状,从功能性成分及其功效入手,重点阐述典型功能性成分的作用机制,包括有机酸与调节人体新陈代谢、特殊活性成分与抗氧化、氨基酸与减肥降脂、维生素C与预防癌症、烟酸与降低胆固醇、矿物质与增强免疫力、乙酸与抑菌等功能特性的构效关系.针对果醋功能性成分的研究现状和果醋产品开发中存在的问题,提出建议,旨在为进一步开发新型果醋产品提供科学依据.     

100%苹果汁的营养成分分析与评价

以甘肃省天水市100%苹果汁为原料,参照国家标准检测方法,对其常规营养成分、矿物质、维生素及活性成分进行了测定。结果显示,该苹果汁饮料富含钾、镁和磷等矿物质元素以及维生素C和B6,并含有诸多功能性成分如苹果酸和单宁。本研究证明,该产品具有一定的营养保健作用,为其进一步开发和推广提供了依据。     

麸皮在食品中的广泛用途

麸皮是小麦加工面粉时的副产品,一般可得12～18％的麸皮。许多地区将麸皮用来制作酱油、醋、酒、饴糖或饲料。其实麸皮在食品中还有更广泛的用途。 一、麸皮的营养与用途 小麦麸皮的营养十分丰富,其白蛋质,维生素、矿物质等含量较小麦胚乳集中。     

耐藏性多孔综合营养糖果制造法

在用明胶和蛋白或明胶和全蛋及琼脂作为发泡剂的糖液中,加入以蛋黄、油脂为主要成份,再加入维生素、矿物质、调味料等,经充分乳化后,在60～80℃中加热,通风干燥,制成耐贮藏的多孔性综合营养糖果。     

马铃薯儿童冰淇淋生产工艺探讨

根据马铃薯中碳水化合物含量高、蛋白质优、维生素和矿物质含量丰富的特点,采用马铃薯为主要原料,以功能性卵磷脂、钙粉为强化剂,生产适合儿童生长和发育的低脂、高营养、多功能的儿童冰淇淋.     

条状运动营养食品

本专利介绍了一种条状低卡或无卡条状食品。这种食品是采用维生素和矿物质强化平衡营养。食品包括有固体玉米糖浆,在常温下呈固体状态的果浆涂层物质以及湿润剂。在加工过程中维生素和矿物质要预先混合。产品中还含有高碳水化合物≥1、糖≥1、高蛋自≥1;含有水份约等于10％。其贮存期≥6—12个月。产品用挤压方法成型,不必经过蒸煮工序,从而保持了高含量的维生素和矿物质。糖衣涂层能保持均匀并在挤压过程中包埋条状产     

Designer eggs: from improvement of egg composition to functional food

Diet plays an important role in maintaining health. Among the different products delivering essential nutrients to the body, an egg has arguably a special place, being a rich and balanced source of essential amino and fatty acids as well some minerals and vitamins. This paper focuses on the benefits to the consumer of improving the nutritional quality of eggs by enhancing levels of anti-oxidants and n-3 fatty acids such as docosahexaenoic acid (DHA). The advantages of simultaneous enrichment of eggs with vitamin E, carotenoids, selenium and DHA include better stability of polyunsaturated fatty acids (PUFA) during egg storage and cooking, high availability of such nutrients as vitamin E and carotenoids, absence of off-taste and an improved anti-oxidant and n-3 status of people consuming these eggs. Having reviewed the relevant scientific literature it is concluded that “designer eggs” can be considered as a new type of functional food.     

鸡胚蛋在孵化期间营养成分变化的研究进展

鸡胚蛋是受精鸡蛋孵化至一定天数后,还未破壳,可食用的鸡蛋。鸡胚蛋在温暖条件下21天即可孵化出小鸡,这意味着鸡胚蛋中含有构成生命体的所有成分。而在孵化过程中,通过多种酶的作用,鸡胚蛋内的营养成分发生了很大变化。近年来国内外对不同孵化期间的鸡胚蛋的营养成分变化情况也有一定的研究,本文对鸡胚蛋在孵化期间的营养成分变化情况进行了综述,包括蛋白质的含量以及转移情况,脂肪以及氨基酸等含量的变化,维生素含量的变化,金属离子含量以及其他一些功能性成分的变化情况等,如免疫球蛋白,牛磺酸含量等。     

Principles of optimal nutrition of sportsmen in various kinds of sport

Basic principles of optimal nutrition of sportsmen in various kinds of sport are formulated. Their diet must be well-balanced in terms of all nutrients and contain essential vitamins and minerals. There is outlined an indispensable content of the basic nutrients in sportsmen's daily diet: proteins, fats, carbohydrates, as well as vitamins and minerals.     

小球藻的营养保健功能及其在食品工业中的应用

小球藻是一种高蛋白、高多糖、低脂肪、富含多种维生素及矿物质的单细胞藻类,具有多种保健功能,可作为功能食品和营养强化剂应用于食品工业。本文综述了小球藻在食品领域开发利用的进展,着重从小球藻的营养价值、保健功能以及其在食品工业中的具体应用3 方面进行阐述。     

A 100-Year Review: From ascorbic acid to zinc—Mineral and vitamin nutrition of dairy cows

Mineral and vitamin nutrition of dairy cows was studied before the first volume of the Journal of Dairy Science was published and is still actively researched today. The initial studies on mineral nutrition of dairy cows were simple balance experiments (although the methods available at the time for measuring minerals were anything but simple). Output of Ca and P in feces, urine, and milk was subtracted from intake of Ca and P, and if values were negative it was often assumed that cows were lacking in the particular mineral. As analytical methods improved, more minerals were found to be required by dairy cows, and blood and tissue concentrations became primary response variables. Those measures often were poorly related to cow health, leading to the use of disease prevalence and immune function as a measure of mineral adequacy. As data were generated, mineral requirements became more accurate and included more sources of variation. In addition to milk yield and body weight inputs, bioavailability coefficients of minerals from different sources are used to formulate diets that can meet the needs of the cow without excessive excretion of minerals in manure, which negatively affects the environment. Milk, or more accurately the lack of milk in human diets, was central to the discovery of vitamins, but research into vitamin nutrition of cows developed slowly. For many decades bioassays were the only available method for measuring vitamin concentrations, which greatly limited research. The history of vitamin nutrition mirrors that of mineral nutrition. Among the first experiments conducted on vitamin nutrition of cows were those examining the factors affecting vitamin concentrations of milk. This was followed by determining the amount of vitamins needed to prevent deficiency diseases, which evolved into research to determine the amount of vitamins required to promote overall good health. The majority of research was conducted on vitamins A, D, and E because these vitamins have a dietary requirement, and clinical and marginal deficiencies became common as diets for cows changed from pasture and full exposure to the sun to stored forage and limited sun exposure. As researchers learned new functions of fat-soluble vitamins, requirements generally increased over time. Diets generally contain substantial amounts of B vitamins, and rumen bacteria can synthesize large quantities of many B vitamins; hence, research on water-soluble vitamins lagged behind. We now know that supplementation of specific water-soluble vitamins can enhance cow health and increase milk production in certain situations. Additional research is needed to define specific requirements for many water-soluble vitamins. Both mineral and vitamin research is hampered by the lack of sensitive biomarkers of status, but advanced molecular techniques may provide measures that respond to altered supply of minerals and vitamins and that are related to health or productive responses of the cow. The overall importance of proper mineral and vitamin nutrition is known, but as we discover new and more diverse functions, better supplementation strategies should lead to even better cow health and higher production.     

Enriched and functional foodstuffs: similarities and differences

A comparison of fortified and functional foods on such parameters as destination, food group, the principles of enrichment with vitamins and/or macro- and micronutrients, doses and forms of vitamins and minerals, hygienic regulations of micronutrients usage and content in the final product, regulatory and technical documentation, duration of application, effectiveness, labeling, information for consumers has been carried out. Insufficiency and the need to improve the regulatory framework for functional foods are noted.     

What's new in chicken egg research and technology for human health promotion? - A review

BackgroundChicken eggs are considered to be nature's perfect food. The egg white is an excellent natural source of high quality protein, which is rich in essential amino acids. The yolk is a source of antioxidants, aromatic amino acids, carotenoids, vitamins, phospholipids and proteins, which not only provide nutritional value but also act pro-health and might prevent eg. from heart diseases. In turn eggshell supplies well absorbed by the human body minerals, of which the most important is calcium.Scope and approachIn this review the new trends in chicken egg research are showed. The egg components which are the most important for human health are described. This study shows also the methods of isolating the most important health-promoting ingredients from chicken eggs.Key Findings and Conclusion: Eggs are not only a highly nutritious food, but also a rich source of diverse bioactive components also including nutraceuticals. Therefore, the current research trends focus on the new look at the egg as a material acting as health-promoting functions. Currently carried out research also concern the development of new technologies for the production of bioactive ingredients of chicken eggs.These new trends introduce a new era in egg science and technology and the future of eggs and egg ingredients remains bright.     

乳清蛋白粉营养成分分析研究

目的分析不同批次乳清蛋白粉蛋白、脂肪、乳糖、维生素、矿物质及其他功能性营养素的含量及波动情况。方法依照国标方法对乳清蛋白粉营养成分进行检测,并对检测数据进行汇总,分析不同批次间乳清蛋白粉营养素指标的波动范围及相对标准偏差。结果不同批次间乳清蛋白粉营养素波动不大,部分维生素(维生素B12、叶酸、泛酸、维生素C)、矿物质(锌、镁)、功能性营养成分(α-亚麻酸、胆碱、左旋肉碱)相对标准偏差在15%以上,波动较大。结论乳清蛋白粉营养成分含量整体比较稳定。     

刺梨功能成分及其功能性食品研究进展

刺梨(Rosa roxburghii Tratt)为蔷薇科落叶灌木植物的果实,是一种药食两用的特色食用植物资源,功能性成分种类丰富且含量较高,不同功能成分含量因样品状态和生长环境等不同存在一定的差异。本文对近年来刺梨功能成分及功能性食品开发利用研究进展进行了综述,介绍了刺梨中的维生素、多糖、多酚类化合物、萜类化合物、超氧化物歧化酶、氨基酸和矿物质等功能成分种类、含量及生理功能的研究现状,刺梨功能性食品开发利用研究进展,指出了刺梨功能成分分析研究和功能性食品开发存在的不足,并对下一步工作提出了建议,同时对刺梨产业的未来发展进行了展望,以期为促进刺梨功能成分深入研究和功能性食品开发利用提供参考。     

Occurrence,types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants

ABSTRACT

Phenolic phytochemicals have become of interest due to their therapeutic potential, particularly with regards to their anti-cancer, anti-inflammatory, hypolipidemic, and hypoglycemic properties. An evolving area of research involving phenolics in foods and their products pertains to the functional, biological, and nutritional consequences resulting from the binding between certain phenolic compounds and the macronutrient and micronutrient constituents of foods. The goal of this review is to provide a summary of studies investigating endogenous phenolic interactions with major components in food systems, including carbohydrates, proteins, lipids, minerals and vitamins, with a focus on the phenolic compounds and nutrients in oil-bearing plants. Another major objective is to provide a comprehensive overview of the chemical nature of phenolic interactions with food constituents that could affect the quality, nutritional and functional properties of foods. Such information can assist in the discovery and optimization of specific phenolic complexes in plant-based foods that could be utilized towards various applications in the food, nutraceutical and pharmaceutical industries.