共查询到19条相似文献,搜索用时 153 毫秒
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功能性肉制品的开发与加工技术 总被引:4,自引:1,他引:3
我国是肉制品生产大国,具有自己独特的传统名优肉制品。随着食品功能性研究的兴起,开发具有功能性的肉制品将是肉类食品工业发展的一个重...?MoreBack 相似文献
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《食品安全质量检测学报》编辑部 《食品安全质量检测学报》2021,(5):1676-1676
保健食品是指具有特定保健功能或者以补充维生素、矿物质为目的的食品。保健食品亦称功能性食品,是特定的食品种类,有调节人体功能的作用。本刊特别策划了"保健食品的研发与检测"专题,由北京联合大学闫文杰副教授担任专题主编。专题围绕但不限于保健食品的开发、功能性活性成分提取与检测、新型保健食品研发、功能性食品添加剂、保健食品配料、保健功能性物质(肽与蛋白质、功能性油脂、多糖、微量元素、维生素等)应用. 相似文献
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微生物源功能性食品的研究新进展 总被引:2,自引:0,他引:2
功能性食品具有生理功能,其生产材料可分别来源于植物、动物以及微生物。微生物源功能性食品是指利用微生物通过发酵方法制取的功能发酵制品,包括功能性困子和食品。在通常情况下一些本来存在于天然动植物中,但由于含量太低,或在自然界存在较分散,难以收集的功能因子,通过微生物制取是一个重要的途径,因此利用微生物发酵生产功能食品是近年来功能性食品研究的一个重要热点。目前利用微生物制取的功能食品主要有真菌多糖、功能性油脂、微生态制剂、功能性低聚糖、L-肉碱、活性多肽、红曲等。 相似文献
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《食品安全质量检测学报》编辑部 《食品安全质量检测学报》2021,(2)
保健食品是指具有特定保健功能或者以补充维生素、矿物质为目的的食品。保健食品亦称功能性食品,是特定的食品种类,有调节人体功能的作用。本刊特别策划了"保健食品的研发与检测"专题,由北京联合大学闫文杰副教授担任专题主编。专题围绕但不限于保健食品的开发、功能性活性成分提取与检测、新型保健食品研发、功能性食品添加剂、保健食品配料、保健功能性物质(肽与蛋白质、功能性油脂、多糖、微量元素、维生素等)应用、研发与检测等方面等方面,或您认为有意义的相关领域开展论述和研究。 相似文献
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《食品安全质量检测学报》编辑部 《食品安全质量检测学报》2021,(1)
保健食品是指具有特定保健功能或者以补充维生素、矿物质为目的的食品。保健食品亦称功能性食品,是特定的食品种类,有调节人体功能的作用。本刊特别策划了"保健食品的研发与检测"专题,由北京联合大学闫文杰副教授担任专题主编。专题围绕但不限于保健食品的开发、功能性活性成分提取与检测、新型保健食品研发、功能性食品添加剂、保健食品配料、保健功能性物质(肽与蛋白质、功能性油脂、多糖、微量元素、维生素等)应用、研发与检测等方面等方面,或您认为有意义的相关领域开展论述和研究。 相似文献
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功能性肉和肉制品的研究与开发 总被引:4,自引:0,他引:4
功能食品是指具有保健功能的食品,即适宜特定人群食用,具有调节机体功能,但不以治疗为目的的食品.肉和肉制品在人们的食物结构中占有重要的位置,是蛋白质、维生素、矿物质的重要来源之一,但同时又含有脂肪、胆固醇、食盐、饱和脂肪酸等.本文介绍了通过从肉类原料中调整组成成分、直接提取功能因子、从肉类原料中直接提取功能因子、利用生物技术生产等开发策略来研究开发功能性的肉和肉制品. 相似文献
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Tomas Lafarga 《Food Reviews International》2017,33(3):217-246
Meat proteins and associated by-products can be used as a source of bioactive hydrolysates and peptides with potential for use as functional food ingredients. Functional foods are foods that have a potentially positive effect on health, beyond basic nutrition. Numerous bioactive peptides, including angiotensin-I-converting enzyme (ACE-I, EC 3.4.15.1) and dipeptidyl peptidase-IV (DPP-IV, EC 3.4.14.5) inhibitors, have been generated from meat by-product proteins to date. However, in order to use and commercialize bioactive hydrolysates and peptides as food ingredients, a number of significant challenges must first be overcome. This article gives an overview of the current state-of-the-art of meat-derived bioactive hydrolysate and peptide uses in the food industry. It also reviews frequent challenges faced when developing biologically active hydrolysates and peptides as food ingredients. These challenges include, but are not limited to, high production costs, negative sensory attributes in end products, taste modifications of carrier food products and compliance with, for example, the European Food Safety Authority (EFSA), the Food and Drug Administration (FDA), and other regulatory bodies in China, or Japan, as well as potential toxicity or allergenicity. We suggest strategies that may assist in overcoming these challenges, focusing on those that may be used to improve the taste attributes of the end products. 相似文献
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Muhammad Issa Khan Muhammad Sajid Arshad Faqir Muhammad Anjum Ayesha Sameen Aneeq-ur-Rehman Waqas Tariq Gill 《Food research international (Ottawa, Ont.)》2011,44(10):3125-3133
Consumers believe that foods are associated directly to their health. Today foods are not only used to satisfy our hunger but also to provide indispensible nutrients for humans and these nutrients having the health benefits regarding in controlling the diseases. The market for functional foods has seen a sharp rise in demand in the recent years. This has driven researchers to multiply their efforts in producing functional meat products also. Feed manipulation and post-mortem modification of meat coupled with enrichment of bioactive compounds are gaining importance. This review discusses the candidate ingredients and strategies, utilized in crafting such functional meat products, and the notable developments and commercial successes in functional meat industry. Dry fermented sausages meet the conditions required to carry viable probiotic microbes. This article enlists various microorganisms that are being commercially used in functional food products and potential bacteria for probiotic sausage production. 相似文献
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我国保健食品原料的特点及安全学问题 总被引:1,自引:0,他引:1
我国保健食品有悠久的历史,尤其是以含有中药以及药食两用原料为主研制而成的具有中医特色的保健食品在我国养生保健中发挥着越来越重要的作用。因此,这类原料的安全性已成为十分重要的食品安全问题,现就我国保健食品原料的特点及安全学问题作一综述。 相似文献
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Francisco Jiménez-Colmenero Susana Cofrades Ana M. Herrero Claudia Ruiz-Capillas 《Critical reviews in food science and nutrition》2018,58(14):2334-2345
ABSTRACTAlthough an essential component of the diet, the consumption of meat is in question. Meat is a major source of beneficial compounds but it also contains other substances with negative health implications. Functional foods, which are leading trends in the food industry, constitute an excellent opportunity for the meat sector to improve healthier meat options. Most studies on meat-based functional foods have focused mainly on the application of different strategies (animal production practices and meat transformation systems) to improve (increase/reduce) the presence of bioactive (healthy/unhealthy) compounds; these have led to the development of numerous products, many of them by the meat industry. However, like other foods, after purchase meats undergo certain processes before they are consumed, and these affect their composition. Although domestic handling practices can significantly alter the make-up of the marketed product in terms of healthy/unhealthy compounds, there are very few studies on their consequences. This article provides an overview of the influence of different domestic practices (from shopping to eating) habitually followed by consumers on the presence of, and consequently on the levels of exposure to, (healthy and unhealthy) food components associated with the consumption of meats, with special reference to meat-based functional foods. 相似文献
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India stood first for millet production in the world and plays a significant role in meat production and consumption too. To meet the demand of health conscious consumers for healthy and nutritious meat food item, the incorporation of millet grains and its byproducts to the meat products by the processors can serve the purpose. The multidimensional positive nutritional and functional characteristics millet grain not only improve the acceptability of the meat products but also increase its own demand as a main coarse food grain in competition to the wheat and rice over the world. 相似文献
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When their sexual motivation system is activated, men behave in ways that would increase their desirability as a mating partner to women. For example, they take greater risks and become more altruistic. We examine the possibility that men’s sexual motivation, when elicited, can influence their preference for meat because meat signals status to others, including women—and signalling status is one way to help men achieve their mating goals. We find support for this hypothesis in three studies involving consumption (Study 1) and preference (Studies 2 and 3) for meat. Men’s desire for status mediates their liking for meat. In contrast, when their sexual motivation system is activated, women like meat less, possibly since they pursue other strategies such as beauty and health to make themselves desirable to men. Thus, we suggest that evolutionary processes shape food preferences. We discuss the contributions and limitations of our results as well as practical implications for reducing meat consumption—to not only improve one’s physical health but food sustainability. 相似文献
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Promises and problems of functional foods 总被引:1,自引:0,他引:1
"Functional" foods are branded foods, which claim, explicitly or implicitly, to improve health or well being. We review typical functional foods and their ingredients, efficacy, and safety. We also review regulations for health claims for foods worldwide. These regulations often allow manufacturers to imply that a food promotes health without providing proper scientific evidence. At the same time, regulations may ban claims that a food prevents disease, even when it does. We offer a plea for regulations that will permit all health claims that are supported by the totality of scientific evidence, and ban all claims that suggest an unproven benefit. 相似文献