摘要:

Soya protein products are very interesting ingredients because of their ready availability, functionality, nutritional value, and price. This review covers the processing, functionality, and application of the various soya protein products, that is, full‐fat soya flours, defatted soya flours and grits, soya protein concentrates, soya protein isolates, textured soya products, and modified soya proteins. The choice of food manufacturers between these soya protein products depends on the functional properties, performance in the end products, and price. According to our experience soya protein concentrates offer a proven functionality at the right price, especially for applications in meat products. Soya protein products can help to meet the protein requirements of the modern food industry economically.

ISSN:8755-9129    

DOI:10.1080/87559128709540806

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

The main goal of any agricultural production is to provide the population with food. At present this goal is more than met in developed countries, while in other parts of the world, shortages of food and abject poverty are widespread. This article tries to show the complexity of the problem that arises. Based on a conceptual model of the international interdependency, analyses are presented of such relevant aspects as the international markets, the agricultural policies in industrial and developing countries, and the specific situation of the agricultural sector in the Third World as well as both realized and possible international measures like commodity agreements and food aid. The article ends with an outline of possible solutions. Briefly, these are (a) priority of the agrarian sector, (b) deficiency payments to solve the dilemma of prices, (c) price policy in favor of basic food, and (d) reducing protectionism in industrial countries.

ISSN:8755-9129    

DOI:10.1080/87559128709540807

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

The fresh flavors of onions, garlic, and other members of theAlliumgenus are produced by enzymic decomposition of S‐alkyl‐ and S‐alkenyl‐L‐cysteine S‐oxides from which the primary products are thiolsulfinates containing alkyl and alkenyl substituents (alkyl‐ and alkenyl‐disulfide S‐oxides). The amino acid flavor precursurs of garlic are (+)S‐methyl‐, (+)S‐propyl‐, and (+)S‐(2‐propenyl)‐L‐cysteine S‐oxides, with the last amino acid predominant. The initial flavor of freshly chopped garlic is due mainly to the enzymic product 2‐propene‐2‐propenylthiolsulfinate. Small quantities of the corresponding methyl and propyl derivatives are also present. On standing, these compounds are converted to disulfides, trisulfides, and more complex sulfur‐containing compounds. The flavor precursors of the onion are (+)S‐methyl‐, (+)S‐propyl‐, and (+)S‐(l‐propenyl)‐L‐cysteine S‐oxide, with the last amino acid predominant. Enzymic decomposition of the propenyl derivative yields the characteristic transitory lachrymatory substance. The lachrymator has the unusual structure propanethial S‐oxide. On standing, or more rapidly on heating, the thiolsulfinates decompose to yield a mixture of disulfides and trisulfides containing methyl, propyl, and 1‐propenyl groups, and smaller quantities of thiophene derivatives and other cyclic sulfur‐containing compounds. The minor members of theAlliumgenus, chives, leeks, and seal‐lion, generally contain the same amino acid flavor precursors as the onion and similar fresh flavors, but in much weaker intensities. Onions and garlic possess weak antibiotic properties. Onions have been shown in a number of cases to reduce blood sugar levels in humans. A number of investigators have reported that onions and garlic reduce blood cholesterol in experimental animals and in some cases in humans, and inhibit platelet aggregation. This may be of interest in the treatment of atherosclerosis and related cardiovascular problems.

ISSN:8755-9129    

DOI:10.1080/87559128709540808

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

Until the past few decades, lipids contained in plants and animals from the marine and freshwater bodies of the world have not been considered important to human nutrition. Today, with the findings that highly unsaturated omega‐3 (n‐3) fatty acids in marine lipids can be important in preventing or reducing certain premature heart diseases, inflammatory disorders, and many other health problems, there is an increasingly active interest in seafood and its component oils. A review of the role of lipids in human nutrition must also include consideration of the source of marine lipids and how the fishing industry can, and does, get high‐quality oils to the consumer. There are many practical considerations involved in the harvesting or growing of seafood, processing the products, and handling and distributing to market that must be considered in the overall program of getting prople to consume more n‐3 fatty acids. Except in regard to those persons requiring medical attention and needing large doses of n‐3s, marine lipids should only be considered in the highly nutritious food category. This includes, high‐quality seafood, food supplement oil and capsules, and prepared foods contining component fish oil.

ISSN:8755-9129    

DOI:10.1080/87559128709540809

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

摘要:

The objectives of this review are to summarize the types, formation pathways, and sensory properties of important classes of flavor compounds associated with wood smoke; and to discuss the role of wood source, smoke generation conditions, and storage in resulting volatiles.

ISSN:8755-9129    

DOI:10.1080/87559128709540810

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128709540811

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128709540812

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128709540813

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128709540805

出版商:Taylor & Francis Group    

年代:1987

数据来源: Taylor