摘要:

The two major processes which are used commercially for the encapsulation of flavors are spray drying and extrusion. Numerous other processes exist and either show potential for commercial application (e.g., inclusion in cyclodextrins) or have found limited use in the industry (e.g., spray cooling of fats and coacervation). Each of these processes offers unique advantages and disadvantages for flavor encapsulation. For example, spray drying, the most common method of flavor encapsulation, is quite economical, offers substantial variation in encapsulation matrix, and is readily available in terms of processing capacity. Yet spray drying produces a product which is difficult to disperse in a finished application and offers only moderate protection to flavors which are subject to oxidation. This review provides a brief description of the processes most common or commercially promising in the industry. The discussion covers both the current state of knowledge about these methods and the strengths and weaknesses of these techniques.

ISSN:8755-9129    

DOI:10.1080/87559128909540848

出版商:Taylor & Francis Group    

年代:1989

数据来源: Taylor

摘要:

In China there are many kinds of traditional fermented food products, which have a centuries‐long history. The main products are alcoholic beverages,Chiang, Chi, soy sauce, vinegar, red rice, and fermented bean curd. These products play a very important role in Chinese cuisine. The ancient methods of making fermented foods are changing gradually through modern microbiology and technology. This paper discusses the historical aspects, the manufacturing technology, and the future outlook on fermented food products in China.

ISSN:8755-9129    

DOI:10.1080/87559128909540849

出版商:Taylor & Francis Group    

年代:1989

数据来源: Taylor

摘要:

Chilling injury affects many fruits and vegetables. Most crops of tropical and subtropical origin are sensitive to chilling injury. Some crops of Temperate Zone origin are also susceptible. These crops are injured by low, but nonfreezing, temperatures. At these temperatures, the tissues weaken because they are unable to carry on normal metabolic processes. Various physiological and biochemical alterations occur in the sensitive species in response to low‐temperature exposure. These alterations lead to the development of a variety of chilling injury symptoms, such as surface pitting, discoloration, internal breakdown, failure to ripen, growth inhibition, wilting, loss of flavor, and decay. This review article describes the changes in membrane lipids, permeability, proteins, carbohydrates, energy supply, respiration, ethylene production, and other metabolic processes that are affected by chilling temperatures. Methods for alleviation of chilling injury‐such as temperature preconditioning, intermittent warming, chemical treatments, hormonal regulation, controlled atmosphere storage, genetic manipulation, and other methods—are also discussed.

ISSN:8755-9129    

DOI:10.1080/87559128909540850

出版商:Taylor & Francis Group    

年代:1989

数据来源: Taylor

摘要:

The poor nutritional status of Brazilians is primarily related to demographic factors, inequalities in wealth distribution, government policies, uncontrolled urban growth, and a poor performance in producing crops for domestic consumption. Other contributing factors include family size, sanitation, education, urban migration, and the interrelation between nutritional status and health. Over the past several decades, Brazil has encountered two new problems that impact on food availability: production for export in order to minimize the consequences of its huge foreign debt and growing crops to produce fuel instead of food staples. These activities help perpetuate malnutrition by decreasing the hectar‐age available for the production of food crops for indigenous consumption. The food industry has not addressed this problem. Greater efforts could be made to increase the availability of processed foods at lower prices. However, considering the lack of incentive to address the malnutrition problem, a yearly inflation rate of over 300%, and a population of nearly 150,000,000, a reasonable solution to the malnutrition problem may be difficult to achieve in the near term.

ISSN:8755-9129    

DOI:10.1080/87559128909540851

出版商:Taylor & Francis Group    

年代:1989

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128909540852

出版商:Taylor & Francis Group    

年代:1989

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128909540847

出版商:Taylor & Francis Group    

年代:1989

数据来源: Taylor