摘要:

With the advent of computers, semiautomated and automated instrumentation for the detection and enumeration of food‐related microorganisms has increased dramatically. The conventional standard plate count method has been partially or fully automated, and many alternative methods for estimation of the density of microbial populations on the basis of measurement of the amplitude of a selected parameter(s) have been introduced during the past two decades. The drive to update and modernize techniques is based upon recognition of the major role that microorganisms play in the spoilage of food and in the transmission of food poisoning and foodborne diseases. This presentation reviews the areas in which instrumentation has been used to assist food microbiologists in detecting or enumerating microorganisms. The simplified, automated technologies for early detection of food contaminants will contribute greatly to the safety of foods and thus to an improvement in public health.

ISSN:8755-9129    

DOI:10.1080/87559129609541073

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Fish and marine invertebrates are an important part of our diet as they contribute to the intake of health‐pro omega‐3 fatty acids and possibly to prevention and treatment of coronary heart diseases. The crude protein contents of seafoods generally vary between 11.0% and 28.4% (usually about 19.0%), and the content of lipid in muscle tissue is inversely related to its moisture content. The contribution of non‐protein nitrogenous compounds to the total crude protein content of seafoods depends on the species of raw material and range from 10% to 40%. While the amount of fat‐soluble vitamins in seafoods is often higher than those in land animals and depends, to a large extent, on the species, the content of water‐soluble vitamins in seafoods is less dependent upon the species. The content of minerals in seafoods is slightly higher than those in terrestrial animals. The flavor of seafoods depends on the species, the fat content, and the presence as well as the type of nonprotein nitrogenous compounds.

ISSN:8755-9129    

DOI:10.1080/87559129609541074

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Edible fats and oils are mainly composed of triacylglycerols synthesized by plants and animals. Natural triacylglycerols are predominantly such complex mixtures that it is impossible to separate all molecules by a single analytical technique. However, the molecular structure of triacylglycerols is of great importance from the biochemical, nutritional, and technological points of view. This article reviews the chromatographic and mass spectrometric methods in the analysis of triacylglycerols as well as the techniques for stereospecific analysis, with special attention to the analysis of milk fat and fish oils. The principles of triacylglycerol separation with high‐performance liquid chromatographic, gas chromatographic, and supercritical fluid chromatographic methods are described. In general, chromatographic techniques offer a wide variety of possibilities for separation of molecular species of triacylglycerols, but the identification of the components is often a problem. Mass spectrometry provides information both for structure elucidation and for quantitation purposes. The advantages of different ionization modes in the analysis of triacylglycerols are presented. In addition, the usefulness of tandem mass spectrometric methods, yielding information on the molecular association of fatty acids and the regiospecific distribution of fatty acids(sn‐2 andsn‐1/3 positions) is discussed. The traditional methods for the complete stereospecific analysis of triacyl‐sn‐glycerols include the phosphorylation of diacylglycerols and their hydrolysis with phospho‐lipases. Over the last few years methods for the separation of enantio‐meric acylglycerols have been developed, and their capability for the stereospecific analysis of triacylglycerols is discussed in this review.

ISSN:8755-9129    

DOI:10.1080/87559129609541075

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

The primary objective of food regulations is to protect the consumers by prohibiting the use of harmful ingredients in foods. Despite the fact that there are various bodies regulating production and sale of food products, traces of substandard products were found in the marketplace. This probably suggests poor quality management on the part of some of the inspected food industries and inefficiency in the enforcement of the regulations. It was also observed that the level of awareness of these regulations on the part of the consumers was very low and depended on age, income, and sex. Policy measures for improving both the enforcement of these regulations and the level of awareness for the consumers are recommended.

ISSN:8755-9129    

DOI:10.1080/87559129609541076

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129609541077

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129609541078

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Encapsulation and Controlled Release of Food Ingredients. Sara J. Rish and Gary Reineccius (eds.). ACS Symposium Series No. 590. American Chemical Society, Washington, DC, 1995, 244 pages, $64.95.

ISSN:8755-9129    

DOI:10.1080/87559129609541079

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129609541080

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559129609541072

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor