The applications and future implications of bitterness reduction and inhibition in food products

Numerous food and beverage products, bulking agents, and pharmaceuticals have pleasant as well as unpleasant bitter-tasting components in their taste profile. In numerous cases, the bitter taste modality is an undesirable trait of the product. Bitter characteristics found in some food systems have been removed or diminished by various known processes, but no universally applicable bitter inhibitor has ever been recognized. Some indications point to a receptor-mediated phenomenon for sweetness and bitterness. Research on sweet compounds has led to knowledge of sweetness inhibitors and could ultimately lead to bitterness inhibitors. To facilitate efforts to rationally design a universal bitter inhibitor or cocktail of such, a review of the bitter taste phenomena and known methods of bitterness reduction and inhibition have been compiled.     

Impact of irradiation on fish and seafood shelf life: a comprehensive review of applications and irradiation detection

Irradiation is one of the most important and effective methods towards food preservation despite the consumer lack of trust and aversion towards this method. Irradiation effectiveness greatly depends on the dose provided to food. This review aims at summarizing all available information regarding the impact of irradiation dose on the shelf life and microflora and sensory and physical properties of fish, shellfish, molluscs, and crustaceans. The synergistic effect of irradiation in conjunction with other techniques such as salting, smoking, freezing, and vacuum packaging was also reported. Another issue covered within the frame of this review is the detection (comparison of methods in terms of their effectiveness and validity) of irradiated fish and seafood. The information related to fish and seafood irradiation and its detection is presented by means of 11 comprehensive tables and 9 figures.     

酶制剂在酿造调味品行业的应用与发展前景

介绍了复合酶制剂在豆腐、甜酱、酱油、食醋、腐乳等调味品生产中应用的效果，使用酶制剂取代传统生产过程中的“制曲”工序，对改善产品品质和环境卫生，具有广阔的应用前景。     

非标准理论在线性拓扑空间中的若干应用

应用非标准分析法研究线性拓扑空间中的若干性质.首先,在拓扑空间中,对集合的稠密性和无处稠密性进行非标准刻画.其次,给出映射连续、上半连续、下半连续的非标准特征.最后,在线性拓扑空间中,应用非标准分析的方法研究凸集、凸包的性质.     

中国酱油的现状及发展前景

酱油起源于中国。我们的祖先通过长期生产实践的积累,巧妙的利用了自然条件,从各个方面不断总结和改进,创造了独特的酱油酿造工艺。近代,由于种种原因使得我国酱油酿造技术远远落后于其他发达国家。随着改革开放进程的加快,随着国家对科研投入力度的加大,在中国酱油人不断的努力下,相信在不久的将来,中国会让传统产品在世界舞台上焕发出现代科技的崭新活力。     

The future of predictive microbiology: strategic research, innovative applications and great expectations

This paper considers the future of predictive microbiology by exploring the balance that exists between science, applications and expectations. Attention is drawn to the development of predictive microbiology as a sub-discipline of food microbiology and of technologies that are required for its applications, including a recently developed biological indicator. As we move into the era of systems biology, in which physiological and molecular information will be increasingly available for incorporation into models, predictive microbiologists will be faced with new experimental and data handling challenges. Overcoming these hurdles may be assisted by interacting with microbiologists and mathematicians developing models to describe the microbial role in ecosystems other than food. Coupled with a commitment to maintain strategic research, as well as to develop innovative technologies, the future of predictive microbiology looks set to fulfil "great expectations".     

未来办公空间及办公家具的概念设计

随着现代科学技术的发展,人类社会已经进入了信息社会。信息技术的发展日新月异,对人类生活形态和工作方式有很大的影响。许多工作将由个人电脑,网络,移动电话等代替,改变了办公空间现有的面貌,产生了新的工作型态及办公空间,未来时代信息的传递在办公空间的重要性将越来越明显,未来的办公家具也必然向有利于增进人与人之间的互动关系的方向发展,即未来的办公家具应该围绕着促进人们的沟通来设计。针对这一特性构建一个完全不同于传统办公空间的环境,并由此衍生出适合这一环境的办公家具,是对未来办公空间的一个概念设想,或许能对未来的办公空间以及办公家具的设计有所指导。     

Present and future applications of DNA technologies to improve beef production

Substantial improvements in production efficiency and quality of beef and dairy products have been made possible through manipulation of bovine genetics. The advent of modern breeds in the last two centuries, the institution of phenotypic selection practices and quantitative genetics, even the process of domestication in the distant past, have all represented means to make use of naturally occurring variation in the genome to tailor the animal for a desired outcome. We discuss the history of genome research in cattle and recent technological advances that promise a leap forward in the use of DNA sequence to facilitate selection, in which a detailed genome-level view for individual animals may provide comprehensive and relatively accurate assessment of the consequences, both desired and unintended, of genetic selection for livestock production.     

蛋白质组学技术在吸烟与健康研究中的应用

蛋白质组学在吸烟与健康研究中的应用主要包括两个方面:一是作用机制研究,即从蛋白质角度研究卷烟烟气对机体可能毒性的分子作用机制;二是筛选与预测卷烟烟气的毒性作用靶标,即筛选特定的蛋白质作为卷烟烟气危害性评价的生物标志物。蛋白质组学技术结合其他化学生物方法有望在吸烟与健康研究中发挥重要作用。     

媒体的未来,未来的媒体

刚在北京长安街中国大酒店门口下车的陈总,边走边盯着手上iPhone 4,刚启动的海德堡Prinect的应用软件（app）屏幕上,正显示着亦庄车间里的5台印刷机的进度,她嘴角微微扬起：“今天的活进行得正顺利呢!”     

Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives

Carbohydrate is one kind of the most important additives in the production of surimi and surimi products, mainly due to its wide range of sources and superior functionality. In recent years, new carbohydrates (oligosaccharides and polysaccharides) have been gradually applied in the production of surimi and surimi products which is mainly driven by consumer requirement on nutritional and the flavors or taste quality and producer requirement on extending the shelf life, like low calorie intake, dietary fiber enrichment, rich taste and improvement of antioxidant properties. Besides anti-freezing and improvement in gelling ability, novel functionalities have been explored such as fat substitution, improving flavor, antibacterial effect, antioxidant effect and improving three-dimensional printability. With an in-depth study of the mechanism of carbohydrate improving the qualities of surimi and surimi products, the application of carbohydrates in surimi would be more effective. Therefore, this review summarizes the new carbohydrates applied in the processing of surimi and surimi products, and their novel functionalities. Additionally, progress of the research on the mechanism of carbohydrate improving the qualities of surimi is also reviewed. © 2023 Society of Chemical Industry.     

Bioproduction of D-allulose: Properties,applications, purification,and future perspectives

D-allulose is the C-3 epimer of D-fructose, which rarely exists in nature, and can be biosynthesized from D-fructose by the catalysis of D-psicose 3-epimerase. D-allulose is safe for human consumption and was recently approved by the United States Food and Drug Administration for food applications. It is not only able be used in food and dietary supplements as a low-calorie sweetener, but also modulates a variety of physiological functions. D-allulose has gained increasing attention owing to its excellent properties. This article presents a review of recent progress on the properties, applications, and bioproduction progress of D-allulose.     

稀土在纺织行业的应用

综合介绍了稀土元素在纺织工业领域如前处理、染色、后整理方面的应用情况,并分析作用机理。     

海藻糖在化妆品中的应用

海藻糖(α-D-glucopyranosyl-α-D-glucopyra-noside),是一种稳定的非还原性双糖,由两个吡喃环葡萄糖分子与1,1-糖苷键连结而成。海藻糖广泛存在于低等植物,藻类、细菌、真菌、昆虫及无脊椎动物中,既是一种贮藏性糖类,又是应激代谢的重要产物。由于海藻糖是由特殊双糖分子构成的非还原性糖,性质非常稳定,能够在高温、高寒、干燥失水等恶劣的条件下在细胞表面形成特殊的保护膜,有效的保护生物分子结构不被破坏,从而维持生命体的生命过程和生物特征。近年来,海藻糖身价倍增,作为保湿剂、生物活性物质的稳定剂和保护剂,可广泛用于生物制剂、医…     

The future of enzymes in cosmetics

The skin employs a host of protective mechanisms to defend itself against the ravages of the environment. One of the most widely studied protective mechanisms is the system of free radical scavengers. Free radical scavengers help to protect the skin by neutralizing dangerous substances that can be generated by sun exposure and pollution. Two such protective substances - superoxide dismutase and peroxidase - were examined for their ability to reduce UV-induced erythema. The ability to reduce erythema is a measure of anti-irritant capabilities, which can also be thought of as free radical scavenging ability. There has been some research that shows that superoxide dismutase (SOD) and peroxidase work synergistically. The action of SOD, which neutralizes the superoxide anion, can sometimes produce hydrogen peroxide, which can have a detrimental effect on the lipid barriers of the skin. When peroxidase is present, it can work to neutralize the hydrogen peroxide, thus giving a full spectrum of free radical protection. The present study employs a superoxide dismutase extracted from yeast. The peroxidase is found in an aqueous extract of fennel (Foeniculum vulgare). Minimal erythemal dose (MED) was determined on the panellists. Test compounds were then applied and then they were exposed to solar simulators in doses equivalent to their respective MEDs. Development of erythema was then measured via chromameter, and reduction in the development of redness was determined.     

The effect of gamma irradiation on oleic acid in methyl oleate and food

The objective of this study was to investigate the effects of gamma irradiation on changes in oleic acid of methyl oleate as well as of beef and olive oil. The samples were irradiated at doses ranging from 0 to 60 kGy and the fatty acid composition was then analyzed by GC–FID and GC–MS. Gamma irradiation upon methyl oleate induced the formation of trans octadecenoic acid and stearic acid in a dose dependent fashion, while it decreased the amount of oleic acid. These findings indicate that the 9-cis structure is responsible for the formation of trans and saturated configurations. Additionally, the formation of stearic acid was facilitated by high temperature during the irradiation. Conversely, irradiation dose and temperature during irradiation had no significant effect (p > 0.05) on the amount of trans or saturated fatty acids in the beef and olive oil.     

辐射变性淀粉研究进展

辐射是一种常用的食品物理加工方法,目前辐射用于淀粉改性成为新型变性淀粉研究的热点.本文在介绍了辐射的概念和种类的基础上,概述了辐射在淀粉接枝共聚、交联、酯化等改性中的应用,并就辐射改性淀粉的优点进行了探讨,同时对我国辐射改性淀粉的现状与发展前景提出了一些建议.     

结冷胶在果冻、果酱等食品中的应用

阐述了结冷胶的结构和特性,结冷胶水溶液在低浓度0.01%～0.04%的范围内呈假塑性流体特性,在0.05%时即可形成凝胶,与其它食品胶复合可应用于果冻、果酱、人造食品(类果肉)、饼馅和布丁等食品生产中。      

Advanced molecular diagnostic techniques for detection of food-borne pathogens: Current applications and future challenges

The elimination of disease-causing microbes from the food supply is a primary goal and this review deals with the overall techniques available for detection of food-borne pathogens. Now-a-days conventional methods are replaced by advanced methods like Biosensors, Nucleic Acid-based Tests (NAT), and different PCR-based techniques used in molecular biology to identify specific pathogens. Bacillus cereus, Staphylococcus aureus, Proteus vulgaris, Escherichia coli, Campylobacter, Listeria monocytogenes, Salmonella spp., Aspergillus spp., Fusarium spp., Penicillium spp., and pathogens are detected in contaminated food items that cause always diseases in human in any one or the other way. Identification of food-borne pathogens in a short period of time is still a challenge to the scientific field in general and food technology in particular. The low level of food contamination by major pathogens requires specific sensitive detection platforms and the present area of hot research looking forward to new nanomolecular techniques for nanomaterials, make them suitable for the development of assays with high sensitivity, response time, and portability. With the sound of these, we attempt to highlight a comprehensive overview about food-borne pathogen detection by rapid, sensitive, accurate, and cost affordable in situ analytical methods from conventional methods to recent molecular approaches for advanced food and microbiology research.