再没有比这味道更好的欧米伽-3了：向食品产品配方中添加马泰克的life＇sDHA-一种纯天然的DHA欧米伽-3来源

消费者对DHA欧米伽-3健康功效了解程度的日益提高正在推动这种重要成分强化产品的需求量的增加。食品配方师曾经一度为了向各种食品中添加传统的欧米伽-3资源而努力，而现在微来源的DHA欧米伽-3提供了一种既安全又有效的资源，这种资源可以在不折中产品感官特性的条件下为消费者提供保健功效。选择正确的DHA欧米伽-3资源-马泰克公司的life’sDHA^TM将会有助于您的产品取得完美的成功! 这次研讨会旨在告诉参会者使用微藻来源DHA的各种功效和益处。讨论内容将会涉及到如何向以下各种食品中添加微藻来源的DHA，即马泰克的DHA产品：酸奶、纯牛奶、冰淇淋、橙汁、烘焙食品棒、曲奇饼干。     

Formulating Dairy Rations with Neutral Detergent Fiber. 1. Effect of Silage Source

Alfalfa and corn silages were evaluated as sources of forage fiber in diets for early lactation cows formulated to contain equal amounts of neutral detergent fiber. Diets were designed to contain 32% neutral detergent fiber and 17% crude protein. Twenty-four cows were assigned on the basis of parity and calving date to one of three experimental diets fed as complete mixed rations. Silage contents of the three complete mixed rations on a dry basis were 54.8% alfalfa silage, 67.4% corn silage, and 60.1% of a 1:1 combination of these two silages. The remainder of the experimental rations was composed of corn, soybean meal, minerals, and vitamins. Experimental rations were fed for a 9-wk period, which was preceded and followed by 3-wk periods when all cows were fed a standard diet. Using the average of pre- and postexperimental period means as a covariate, no significant differences were found among the experimental means for actual milk and fat-corrected milk yield or milk composition. Daily dry matter intake as a percent of body weight was lower for cows fed the corn silage-based diet. There were no differences in milk production between alfalfa silage and corn silage when diets contained similar concentrations of neutral detergent fiber. Rations containing 32% neutral detergent fiber were adequate for cows in early lactation producing approximately 30 kg of 4% fat-corrected milk/d.     

高校絮用纤维制品:正与邪的争夺战

江西省纤检局在三年对高校絮用纤维制品、床上用品的监管过程中,发现一些新情况、新问题.对此,需要予以重视及调整工作思路,确保高校所采购絮用纤维制品质优价廉.     

药食兼宜的蜂蜜

蜂蜜中富含蛋白质、糖类、维生素、酶类、氨基酸等多种对人体有益的物质,是一种极好的药食兼用型食物。蜂蜜作为医疗保健品治疗疾病,在我国历史文献如古书《黄帝内经》、《神农本草经》和李时珍的《本草纲目》中均有记载。《本草纲目》中说:“蜂蜜,其入药功能有五:清热也,补中也,解毒也,润燥也,止痛也。”蜂蜜生凉热温,不凉不燥,得中和之气,故十二脏腑之病,罔不宜之”。“世界各国的医药学家也有许多关于蜂蜜有益于健康的论述,古希腊伟大的思想家和医生希波克拉底说:“蜂蜜和食物并用能滋补和促进机体健康。”近年来,随着医药科学的发展,蜂…     

Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions

Unconventional formulation and baking conditions were exploited for obtaining omega-3 polyunsaturated fatty acids enriched biscuits. A monoglyceride-flaxseed oil–water gel was used to obtain biscuits which had physical and chemical properties analogous to those of a control sample prepared with palm oil. To reduce fat oxidation and acrylamide and furan formation, the dough was baked at different temperature, time and pressure (i.e. varying from 101.33 to 0.15 kPa) conditions according to a central composite design. Baking at high temperature and reduced pressure allowed to obtain biscuits with acceptable water content and colour, while minimizing omega-3 fatty acids oxidation and acrylamide and furan formation. The biscuits best responding to these characteristics were obtained by applying the combination 174 °C-3.99 kPa-45 min. The low pressure generated inside the oven likely exerted a stripping effect towards acrylamide and furan as well as oxygen thus preventing toxicants to accumulate and lipid oxidation to occur. This study highlighted that the use of monoglyceride-flaxseed oil–water gel combined with baking under reduced pressure is potentially applicable at the industrial level to obtain nutritionally enhanced biscuits, while simultaneously preventing the occurrence of degradation reactions and toxic molecules formation. Due to the worldwide diffusion of cereal-based foods, including sweet biscuits, this formulation and process strategy could have a great economic impact.     

药食相助话香菇

香菇又名香蕈、冬菇等,因其具有独特的芳香而得名。我国是香菇的发源地,栽培香菇已有800多年的历史。香菇分布范围很广,全国各地均有栽培。我国的香菇产量居世界第一位,香菇产品主要出口日本和欧美的一些国家。香菇是世界著名的食用菌之一,素有“食用菌皇后”的美称。     

玻璃化转变与食品的加工、储存和品质

论述了食品的玻璃化转变与其加工、储存工艺及产品品质间的关系。重点介绍了玻璃化转变对食品的冷冻及干燥工艺的影响,淀粉玻璃化转变对食品的品质的影响,冰淇淋的冷冻保藏和玻璃化法超低温保存等。     

功能性配料：乳制品天然化、功能化、健康化的“促进因子”

近年来．我国乳制品工业经过快速发展,已成为技术装备先进．产品种类齐全、初具规模的现代化食品制造业。但是．随着国民经济的发展及人民生活水平的提高．消费者的健康意识有了很大提高,同时乳制品企业为避免产品同质化而不断进行产品差异化创新,种种因素促使乳制品行业不断向更高层次发展,即天然化,功能化．健康化。     

Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies,Part 1: High-Pressure Processing

The activity of endogenous deteriorative enzymes together with microbial growth (with associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions considerably shorten the shelf life of fruits and vegetable products. Thermal processing is commonly used by the food industry for enzyme and microbial inactivation and is generally effective in this regard. However, thermal processing may cause undesirable changes in product's sensory as well as nutritional attributes. Over the last 20 years, there has been a great deal of interest shown by both the food industry and academia in exploring alternative food processing technologies that use minimal heat and/or preservatives. One of the technologies that have been investigated in this context is high-pressure processing (HPP). This review deals with HPP focusing on its effectiveness for controlling quality-degrading enzymes in horticultural products. The scientific literature on the effects of HPP on plant enzymes, mechanism of action, and intrinsic and extrinsic factors that influence the effectiveness of HPP for controlling plant enzymes is critically reviewed. HPP inactivates vegetative microbial cells at ambient temperature conditions, resulting in a very high retention of the nutritional and sensory characteristics of the fresh product. Enzymes such as polyphenol oxidase (PPO), peroxidase (POD), and pectin methylesterase (PME) are highly resistant to HPP and are at most partially inactivated under commercially feasible conditions, although their sensitivity towards pressure depends on their origin as well as their environment. Polygalacturonase (PG) and lipoxygenase (LOX) on the other hand are relatively more pressure sensitive and can be substantially inactivated by HPP at commercially feasible conditions. The retention and activation of enzymes such as PME by HPP can be beneficially used for improving the texture and other quality attributes of processed horticultural products as well as for creating novel structures that are not feasible with thermal processing.