共查询到19条相似文献,搜索用时 46 毫秒
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过去的几年中,亚洲尤其是中国,已经成为一个酶制剂用量快速增长的市场.中国食品工业的发展从酶生物技术中获益颇多,酶生物技术已成为这种加工助剂为其中的食品工业带来了重大的创新中不可或缺、革新与安全的加工手段之一. 相似文献
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荷兰是欧盟内最大的食品出口国 ,主要产品有肉制品、奶制品、油脂、炸薯条、可可制成品等。在 1 998年 ,其食品行业贡献了 2 4 %的工业出口总值。荷兰食品业的竞争优势除了有赖丰富的农产品供应 ,跟它关注高卫生标准、营养价值和变换的口味有很大的关系。瓦格宁根大学等与联合利华、喜力啤酒等跨国公司的合作 ,使生产科技和工艺保持市场上的领先地位。除了一般的食品加工机械 ,荷兰能提供肉类、奶制品、液体食品和混合饲料加工方面的精湛机械 ,包括具有调整弹性的生产线。 相似文献
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1997年8月23日至9月7日,我们参加了内贸部中国食品公司组织的食品工业考察团赴美考察。其间,我们参观了食品加工企业,访问了美国农业部食品安检局,考察了连锁店和工厂直销中心。一、约...?MoreBack 相似文献
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Jennylynd James Benjamin K. Simpson Dr. Maurice R. Marshall 《Critical reviews in food science and nutrition》1996,36(5):437-463
Enzymes offer potential for many exciting applications for the improvement of foods. There is still, however, a long way to go in realizing this potential. Economic factors such as achievement of optimum yields and efficient recovery of desired protein are the main deterrents in the use of enzymes. Changing values in society with respect to recombinant DNA and protein engineering technologies and the growing need to explore all alternative food sources may in time make enzyme applications more attractive to the food industry. Research is continuing on the commercially viable enzymes in use today to improve various properties such as thermostabilities, specificities, and catalytic efficiencies. New and unique enzymes continue to be developed for use in enzymatic reactions to produce food ingredients by hydrolysis, synthesis, or biocatalysis. An aggressive approach is needed to open new opportunities for enzyme applications that can benefit the food industry. 相似文献
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酶制剂在面条加工中的应用 总被引:5,自引:1,他引:5
面条是仅次于面包的世界第二大方便主食,据统计面条加工用小麦粉约占小麦粉总量的40%左右。随着酶制剂技术的不断发展和面条加工食品的深入研究,将合适的酶制剂应用到面条加工中,将具有广阔的前景。酶作为一种食品添加剂,与传统的面条改良剂相比,具有安全、高效和经济的特点。重点介绍酶制剂在面条加工中的应用。 相似文献
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《Trends in Food Science & Technology》2005,16(10):466-474
The use of enzymes in food production has potential benefits for both food manufacturers and consumers. A central question is how consumers react to new ways of producing foods with enzymes. This study investigates the formation of consumer attitudes to different enzyme production methods in three European countries. Results show that consumers are most positive towards non-GM enzyme production methods. The enzyme production method is by far the most important factor for the formation of buying intentions compared to price and benefits. Results also show that environmental concern and attitudes to technological progress are the socio-political attitudes that have the highest predictive value regarding attitudes to enzyme production methods. 相似文献
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Georg Schwedt Kathrin Stein 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1994,199(3):171-182
A lot of publications described the possibilities of using selective enzymatic reactions in analysis, but not much authors described applications for the analysis of real samples. In this paper important publications, which described different applications in food analysis, are reviewd. In the first section the use of biosensors for food analysis, in the second section the combination of immobilized enzymes and flow injection analysis and in the last section the use of immobilized enzymes in combination with HPLC are described. Most of the applications described used enzymes for the determination of sugars mainly glucose, but also methods for the determination of inhibitors in foods are described.
Einsatz immobilisierter Enzyme in der Lebensmittelanalytik
Zusammenfassung In sehr vielen Veröffentlichungen werden Möglichkeiten vorgestellt, die selektiven enzymatischen Reaktionen analytisch zu nutzen, doch nur sehr selten werden Anwendungen auf reale Proben beschrieben. In diesem Review werden Veröffentlichungen vorgestellt, die den Einsatz enzymatischer Reaktionen für die Lebensmittelanalytik beschreiben. Das Review behandelt im ersten Absatz den Einsatz von Biosensoren, im zweiten den Einsatz von Enzymen in Verbindung mit der Fließ-Injektionsanalyse oder im dritten Absatz mit der HPLC. Die häufigste Anwendung enzymatischer Reaktion ist die Bestimmung von Zuckern hauptsächlich von Glucose.相似文献
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冷冻调理食品生产工艺 总被引:6,自引:0,他引:6
<正> 冷冻食品工业是当今世界发展最快的工业之一,其品种达3,000种以上。冷冻调理食品作为冷冻食品的重要组成部分,以其丰富、均衡的营养调配,充分的能量供给,可口宜人的味道,方便快速的烹煮,受到工作繁忙的上班族的喜爱。在美 相似文献