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Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice 果胶酶处理及微滤对接骨木汁抗氧化成分的影响
Pub Date : 2017-10-01 DOI: 10.1515/ausal-2017-0008
Diána Furulyás, F. Nyéki, M. Stéger-Máté, É. Stefanovits-Bányai, Szilvia Bánvölgyi
Abstract In this study, pectolytic enzymes (Pectinex BE XXL, Trenolin Rot, and Fructozym P) were investigated for their influence on phenolic, anthocyanin content, and antioxidant activities of elderberry (Sambucus nigra L.) pulps during juice processing. Prior to pressing the berries, three different enzymes were added to pulps in order to evaluate the effect of different pectolytic enzyme treatments on the valuable components of elderberry juice. Control sample was prepared without enzyme. After treatment, squeezing, and clarification steps, microfiltration was carried out with ceramic membrane. The effect of this technology on the antioxidant capacity, total polyphenol content, and total anthocyanin content of the clarified elderberry juices has been evaluated in permeate and retentate samples, and membrane retention was calculated. Significantly lower antioxidant capacity was detected in the case of control sample than that obtained using enzyme-treated juices. Retention of antioxidant content on the microfiltration membrane was greatly reduced by using the enzymes. Higher valuable component yield was obtained using Fructozym P enzyme compared with Pectinex BE XXL used in industry.
摘要本研究研究了果胶酶(Pectinex BE XXL、Trenolin Rot和Fructozym P)对接骨木果肉加工过程中酚类物质、花青素含量和抗氧化活性的影响。在压榨浆果之前,在果肉中加入三种不同的酶,以评估不同的酶解处理对接骨木汁中有价值成分的影响。对照样品不加酶。经过处理、挤压、澄清等步骤,用陶瓷膜进行微滤。在渗透和保留样品中评价了该工艺对澄清接骨木汁的抗氧化能力、总多酚含量和总花青素含量的影响,并计算了膜保留率。对照样品的抗氧化能力明显低于酶处理果汁。添加酶后,微滤膜上抗氧化剂含量的滞留率大大降低。与工业上使用的果胶酶BE XXL相比,果糖酶P酶获得了更高的有价组分收率。
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引用次数: 1
Toxicity of selenium, application of selenium in fertilizers, selenium treatment of seeds, and selenium in edible parts of plants 硒的毒性,硒在肥料中的应用,硒在种子中的处理,以及植物可食用部分的硒
Pub Date : 2017-10-01 DOI: 10.1515/ausal-2017-0004
F. Garousi
Abstract Agronomic biofortification is one of the approaches which have been successfully adopted for improving the nutritional content of plant-based foods and is mainly focused on optimizing the application of mineral fertilizers and/or the improvement of the solubilization and mobilization of mineral elements in the soil. In general, mineral elements with a good dynamism in the soil and in the plant are good candidates for a prosperous agronomic biofortification. Selenium deficiency occurs in areas where soil Se is low, including parts of Europe, China, North America, Australia, New Zealand, and Southern Africa. Selenium toxicity occurs in areas where soil Se is naturally high, including areas of China, India, and the United States. Toxicity from naturally occurring Se may be intensified by irrigation of seleniferous soils, mining, and use of Se-rich fossil fuels. Then, management practices benefit from a thorough understanding of the mechanisms of plant Se uptake and the fate of Se in different plant species.
摘要农艺生物强化是改善植物性食物营养成分的成功方法之一,主要侧重于优化矿质肥料的施用和/或改善土壤中矿质元素的溶解和动员。一般来说,在土壤和植物中具有良好活力的矿物元素是繁荣的农业生物强化的良好候选者。硒缺乏发生在土壤硒含量低的地区,包括欧洲、中国、北美、澳大利亚、新西兰和南部非洲的部分地区。硒中毒发生在土壤硒自然含量高的地区,包括中国、印度和美国。天然硒的毒性可能因灌溉含硒土壤、采矿和使用富硒化石燃料而加剧。然后,管理实践受益于对植物硒吸收机制的透彻理解和硒在不同植物物种中的命运。
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引用次数: 10
Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials 生产一种高营养价值的功能性食品——Update1面包,以添加高蛋白含量的小麦粉为原料
Pub Date : 2017-10-01 DOI: 10.1515/ausal-2017-0003
J. Csapó, N. Schobert
Abstract During our research, we added extracted soya bean meal, egg-white powder, gluten, wheat sourdough, and bamboo fibre to wheat flour in order to increase the quantity of the essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, health-preservative food product which is suitable to satisfy the essential amino acid requirements of humans, assuming normal nutrition. Furthermore, we could produce such a food, which, on the one hand, was suitable to confine or prevent the essential amino acid’s malnutrition symptoms, while, on the other hand, when applied alone, to meet the consumers’ needs. During our work, we determined the protein content and amino acid composition of the wheat flour, of the additives used in bread baking, and in the bread both baked with supplementation (Update1 bread) and without supplementation (normal bread), as well as the quantity of the Maillard reaction products (hydroxymethylfurfural). We calculated the biological value of the protein of different breads and evaluated the sensory characteristics of the produced functional food and the fortified bread, supplemented with high essential-amino-acid-containing additives.
摘要本研究在小麦粉中加入提取豆粕、蛋清粉、面筋、小麦酵母和竹纤维,以提高小麦蛋白必需氨基酸的含量和生物学价值,生产出功能性、保健性、防腐性的食品,满足人体对必需氨基酸的需求,具有正常的营养。此外,我们可以生产出这样一种食品,一方面适合限制或预防必需氨基酸的营养不良症状,另一方面,单独使用时,满足消费者的需求。在我们的工作中,我们测定了小麦面粉的蛋白质含量和氨基酸组成,用于面包烘焙的添加剂,以及添加添加剂(Update1面包)和未添加添加剂(正常面包)烘焙的面包,以及美拉德反应产物(羟甲基糠醛)的数量。计算了不同面包中蛋白质的生物学价值,并对添加高必需氨基酸添加剂的功能性食品和强化面包的感官特性进行了评价。
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引用次数: 6
The role of vitamins in the diet of the elderly I. Fat-soluble vitamins 维生素在老年人饮食中的作用1 .脂溶性维生素
Pub Date : 2017-10-01 DOI: 10.1515/ausal-2017-0009
J. Csapó, C. Albert, J. Prokisch
Abstract Following a discussion on the daily energy and protein requirements of elderly people, the authors will go on to talk about vitamin needs and the role of the four fat-soluble vitamins (A, D, E, and K). They point out that vitamin requirements in old age do not essentially differ from adult people’s, but they must take account of the fact that the body’s vitamin stores might get filled up, which may reduce vitamin needs, on the one part, but the altered physiological processes may increase them, on the other. Regarding the case of fat-soluble vitamins, reduced fat absorption, decreased vitamin storage capacity of the liver, reduced dietary intake, partial deficiency of digestive enzymes, and absorption disorders in the intestines may all lead to vitamin deficiencies. Problems may also arise due to multiple vitamin overdose developed either as a consequence of overconsumption of vitamin tablets or because the body’s vitamin stores are constantly filled up to maximum capacity. Positive and negative changes resulting from the consumption of several times the daily dose recommendations are covered as well. The authors show that A, D, E, or K vitamin deficiency occurs very rarely in the case of a normal diet; however, great care must be taken in order to meet vitamin D and, simultaneously, calcium requirements so that to avoid osteoporosis and an increased risk of bone fractures in elderly people. The paper discusses the fat-soluble vitamin needs of the elderly and, where necessary, specifies the requirements for men and women separately, while also touching upon those foodstuffs and methods that can contribute to the optimal satisfaction of the elderly people’s vitamin needs.
在讨论了老年人的日常能量和蛋白质需求之后,作者将继续讨论维生素的需求以及四种脂溶性维生素(a、D、E、K)的作用。他们指出,老年人对维生素的需求与成年人没有本质上的区别,但必须考虑到人体维生素储备可能会被填满,这一方面可能会减少维生素的需求。但另一方面,生理过程的改变可能会增加它们。就脂溶性维生素而言,脂肪吸收减少、肝脏维生素储存能力下降、饮食摄入减少、消化酶部分缺乏以及肠道吸收障碍都可能导致维生素缺乏。问题也可能是由于多种维生素过量而产生的,要么是由于过量服用维生素片,要么是由于身体的维生素储存不断被填满。此外,还涵盖了因摄入推荐日剂量数倍而产生的阳性和阴性变化。作者表明,在正常饮食的情况下,维生素A、D、E或K缺乏的情况很少发生;然而,为了满足维生素D和钙的需求,必须非常小心,以避免骨质疏松症和老年人骨折的风险增加。本文讨论了老年人的脂溶性维生素需求,并在必要时分别规定了男性和女性的需求,同时也谈到了那些有助于最佳满足老年人维生素需求的食品和方法。
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引用次数: 8
Production of highly nutritious functional food with the supplementation of wheat flour with lysine 在小麦粉中添加赖氨酸生产高营养功能食品
Pub Date : 2017-10-01 DOI: 10.1515/ausal-2017-0001
C. Albert, S. Gomboş, R. Salamon, Zoltán Csiki, J. Prokisch, J. Csapó
Abstract During our research, we added 0.5–2.0% L-lysine to wheat flour in order to increase the quantity of this essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, and health-preserving foodstuff that is suitable for satisfying the lysine requirement of humans, assuming normal nutrition. Furthermore, by the increase of the biological value completing the wheat flour with a higher amount of lysine, we could produce such a functional, health-protecting and health-preserving food that is suitable for containing or preventing lysine malnutrition symptoms. During our work, we determined the quantity of the Maillard reaction products (hydroxymethyl-furfural) and the lysine content developed during the baking of the wheat flour used for bread baking and in the bread baked with supplemented or without supplemented lysine, and evaluated the sensory characteristics of the produced functional food and the bread supplemented with lysine.
摘要本研究在小麦粉中添加0.5 ~ 2.0%的l -赖氨酸,以提高小麦蛋白质中赖氨酸的含量和生物学价值,生产出功能性、保健性、保健性的食品,满足人体对赖氨酸的需求,营养条件正常。此外,通过添加较高赖氨酸量的小麦粉来提高其生物学价值,我们可以生产出这样一种功能性的、保健的、保健的食品,适合于含有或预防赖氨酸营养不良症状。在工作中,我们测定了面包烘焙用小麦粉和添加赖氨酸和不添加赖氨酸烘焙的面包在烘烤过程中产生的美拉德反应产物(羟甲基糠醛)的数量和赖氨酸含量,并对所生产的功能食品和添加赖氨酸的面包的感官特性进行了评价。
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引用次数: 9
The role of vitamins in the diet of the elderly II. Water-soluble vitamins 维生素在老年人饮食中的作用2。水溶性维生素
Pub Date : 2017-01-01 DOI: 10.1515/ausal-2017-0010
J. Csapó, C. Albert, J. Prokisch
Abstract Following a presentation of humans’ water-soluble vitamin requirements, the authors will discuss in detail the role these vitamins play in human organism and outline those major biochemical processes that are negatively affected in the body in case of vitamin deficiency. They point out that in the elderly population of developed countries cases of water-soluble vitamin deficiency are extremely rare and they are due to the lack of dietary vitamin, but mostly to the vitamin being released from its bindings, the difficulty of free vitamin absorption, gastrointestinal problems, medication, and often alcoholism. Among water-soluble vitamins, B12 is the only one with a sufficient storage level in the body, capable of preventing deficiency symptoms for a long period of time in cases of vitamin-deficient nutrition. Each type of vitamin is dealt with separately in discussing the beneficial outcomes of their overconsumption regarding health, while the authors of the article also present cases with contradictory results. Daily requirements are set forth for every water-soluble vitamin and information is provided on the types of nutrients that help us to the water-soluble vitamins essential for the organism.
在介绍了人类对水溶性维生素的需求之后,作者将详细讨论这些维生素在人体中所起的作用,并概述维生素缺乏对体内主要生化过程的负面影响。他们指出,在发达国家的老年人口中,水溶性维生素缺乏的情况极为罕见,这是由于饮食中缺乏维生素,但主要是由于维生素从其束缚中释放出来、游离维生素吸收困难、胃肠道问题、药物治疗以及经常酗酒。在水溶性维生素中,B12是唯一在体内有足够储存量的维生素,在维生素缺乏的情况下能够长期预防缺乏症状。在讨论过量摄入维生素对健康的有益影响时,分别讨论了每种维生素,而文章的作者也提出了结果相互矛盾的案例。书中列出了每一种水溶性维生素的每日需求量,并提供了各种营养物质的信息,这些营养物质可以帮助我们获得有机体所必需的水溶性维生素。
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引用次数: 5
Market orientation of the Hungarian SMEs working in the meat processing and dairy industries 在肉类加工和乳制品行业工作的匈牙利中小企业的市场定位
Pub Date : 2016-12-01 DOI: 10.1515/ausal-2016-0002
Z. Polereczki, Szlobodan Vukoszavlyev, M. Véha, Z. Szakály
Abstract We are looking for the answer as to what tendencies were indicative of the future development of required marketing activity of the SMEs in the article dealing with the marketing activity of the SMEs working in the food industry. The article is based on a nationwide survey among 200 SMEs working in the food processing industry. In this article, we focus on the SMEs working in the dairy and meat processing industries. The results of the nationwide research and some domestic references refer to that there is a latent demand of effective marketing activity among small and medium-sized enterprises. It manifests itself in specifying marketing-related fields to be improved in the future. The marketing itself is believed not to be an important field at the same time. This apparent opposition is the small enterprise marketing paradox in the background of which is the lack of knowledge about the marketing instruments. It can be stated that these small businesses collect mainly general market information and have no information about particular products. Therefore, the presence of marketing planning is really rare and where there is some kind of planning it is not connected to available funds and follow-up control. The marketing strategy can be characterized by products processed mainly at low or medium level. Therefore, market position is deffned by “lower price-good quality”. They mainly use the traditional distribution channels and their communication is accidental and has a low level. The marketing-oriented way of thinking still exists among the factors affecting entrepreneurial behaviour, which cannot be found at the level of clusters, according to our results. We could identify 8.3% of the enterprises as having satisfactory marketing activity.
摘要本文以食品行业中小企业的营销活动为研究对象,探讨中小企业营销活动的未来发展趋势。这篇文章是基于对全国200家从事食品加工业的中小企业的调查。在本文中,我们关注的是从事乳制品和肉类加工行业的中小企业。全国范围内的研究结果和国内的一些参考文献表明,中小企业存在着有效营销活动的潜在需求。它表现在明确未来需要改进的营销相关领域。同时,市场营销本身也被认为不是一个重要的领域。这种明显的对立就是小企业营销悖论,其背景是对营销手段的认识不足。可以说,这些小企业主要收集一般的市场信息,没有特定产品的信息。因此,营销计划的存在是非常罕见的,即使有某种计划,也与可用资金和后续控制无关。营销策略的特点是产品主要加工在低或中等水平。因此,市场地位的定义是“低价格好质量”。他们主要使用传统的分销渠道,传播是偶然的,层次较低。研究结果表明,在影响创业行为的因素中,市场导向的思维方式仍然存在,而这种思维方式在集群层面上是不存在的。我们可以确定8.3%的企业有满意的营销活动。
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引用次数: 2
Effect of drying methods for inner parameters of red beetroot (Beta vulgaris L.) 干燥方式对红甜菜根内部参数的影响
Pub Date : 2016-12-01 DOI: 10.1515/ausal-2016-0006
D. Székely, B. Illés, M. Stéger-Máté, J. Monspart-Sényi
Abstract In compliance with consumer expectations, careful processing and preservation are increasingly used with fruits and vegetables. The aim is that during these treatments the valuable nutritional characteristics of the raw materials change as little as possible. Drying has been used for the preservation of raw materials for a long time, which can distinguish two different groups based upon pressure. These are the atmospheric and the more careful vacuum drying. During the research, Alto F1 beetroots were being dried in vacuum and under atmospheric pressure at different temperatures. Vacuum drying took place at 40, 50, and 60 °C, while atmospheric drying at 60, 70, and 80 °C. All drying processes lasted 150 minutes. During drying, changes of moisture content and water activity were monitored. After drying, colour measurement was realized and the inner parameters were investigated, such as polyphenol, betalain, and antioxidant capacity. These measured parameters were compared in the ease of atmospheric and vacuum drying.
为了满足消费者的期望,人们越来越多地对水果和蔬菜进行精心加工和保存。目的是在这些处理过程中,使原料有价值的营养特性变化尽可能小。干燥法用于原料的保存由来已久,它可以根据压力来区分两个不同的组。这些都是大气和真空干燥比较小心的。在研究过程中,Alto F1甜菜根在真空和不同温度的常压下进行干燥。真空干燥在40,50和60℃下进行,而大气干燥在60,70和80℃下进行。所有干燥过程持续150分钟。在干燥过程中,监测水分含量和水活度的变化。干燥后进行颜色测定,并对其多酚、甜菜碱、抗氧化能力等内部参数进行了研究。比较了常压干燥和真空干燥的容易程度。
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引用次数: 7
Investigation of wheat grits during storage 小麦粗粒贮藏过程的研究
Pub Date : 2016-12-01 DOI: 10.1515/ausal-2016-0004
Z. H. Horváth, B. Szabé, A. Véha
Abstract The change of the quality of wheat milling products was investigated in our work. We analysed different types of wheat grists that are used in household (BL-55, BL-196, BFF-55 and AD). The grists were stored in three type of packages (paper bag, transparent PE bag, and woven PP bag) and in two different places (bright/warm and dark/cool place) for 6 months. The titre and colour characteristics of samples were measured monthly. Colour measurements were performed with a Hunter MiniScan colour-measuring instrument. The CIELab colour system was used for colour characterization. The values of titre were analysed using ANOVA. The type of package did not have significant influence on the titre. In the case of the BL-55, BL-196, and BFF-55 type of ours, the storage conditions had a significant effect on titre: it was smaller for samples that were stored in the dark/cool place. The value of titre rose significantly during storage for all samples. To determine the change of colour, we calculated the ΔE*ab colour differences between colour coordinates measured at the beginning and during storage. The colour of the BL-55 and BL-196 our samples did not change perceptibly. The variation of colour of the BFF-55 and AD type of ours was imperceptible for samples stored in the dark/cool place. The changing of the colour was well perceptible in the case of samples stored in the bright/warm place using paper bag or PP bag.
摘要:研究了小麦加工过程中产品质量的变化规律。我们分析了家庭使用的不同类型的小麦颗粒(BL-55、BL-196、BFF-55和AD)。用三种包装(纸袋、透明PE袋、编织物PP袋),在两个不同的地方(明亮/温暖和黑暗/凉爽的地方)存放6个月。每月测定样品的滴度和颜色特征。用Hunter MiniScan测色仪进行颜色测量。采用CIELab颜色系统进行颜色表征。用方差分析分析滴度值。包装类型对滴度无显著影响。在我们的BL-55、BL-196和BFF-55型样品中,储存条件对滴度有显著影响:在黑暗/凉爽的地方储存的样品滴度较小。在储存期间,所有样品的滴度值都显著上升。为了确定颜色的变化,我们计算了在开始和存储期间测量的颜色坐标之间的ΔE*ab色差。我们样品的BL-55和BL-196颜色没有明显变化。我们的BFF-55和AD类型的样品在黑暗/凉爽的地方储存时,颜色的变化是难以察觉的。在使用纸袋或PP袋储存在明亮/温暖的地方的情况下,样品的颜色变化明显。
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引用次数: 2
Simple utilization of lactic acid whey in dairy processing 乳酸乳清在乳制品加工中的简单利用
Pub Date : 2016-12-01 DOI: 10.1515/ausal-2016-0001
J. Csanádi, G. Szász, O. H-Bara
Abstract The use of ultra-filtered lactic acid whey retentate was investigated for the making of sour cream. The utilization of lactic acid whey is limited due to its special properties, so the logical utilization way is to use it in fermented products. First, we concentrated lactic acid whey collected from cottage cheese making by ultrafiltration (UF), then UF Whey Retentate (UFWR) was added (by 2, 5, and 10%) into fat standardized cream for sour cream making. We investigated the texture and sensory properties of the sour cream samples compared with the industrial products. Generally, we can state that the use of small portion of UF whey retentate did not result noticeable changes and did not reduce the sensory value of sour creams. Higher UF whey retentate addition improved some texture properties of experimental samples, but the summarized evaluation of UFWR addition was not unequivocal. Control samples showed better results. Based on our results, the sample, which contained 5% UF whey retentate, had good texture and acceptable sensory properties. Furthermore, more than 5% UF lactic acid whey retentate (coming from our own ultrafiltration process) resulted remarkably worse sensory properties than the other samples. Further investigation is needed to find the optimal composition and sensory properties of UFWR. Furthermore, we have to perform technological investigation to reach a higher concentration factor using pre-treatment of whey and to avoid the precipitation of whey proteins during the high temperature pasteurization of cream, cream mixed with UFWR or diafiltered whey retentate. We guess that the use of one-stage diafiltration would already decrease the unfavourable sensory properties of lactic acid whey retentate.
摘要研究了超滤乳酸乳清保留物在酸奶油生产中的应用。乳酸乳清由于其特殊的性质,其利用受到限制,因此其合理的利用方式是在发酵产品中使用。首先,我们通过超滤(UF)浓缩白软干酪制作过程中收集的乳酸乳清,然后将超滤乳清保留剂(UFWR)分别以2%、5%和10%的比例添加到脂肪标准化奶油中,用于酸奶油的制作。我们对酸奶油样品的质地和感官性能与工业品进行了比较。一般来说,我们可以说,使用一小部分UF乳清保留物并没有引起明显的变化,也没有降低酸奶油的感官价值。较高的超滤乳清保留物添加量改善了实验样品的一些织构性能,但对超滤乳清添加量的综合评价并不明确。对照样品的效果更好。根据我们的结果,样品含有5%的UF乳清保留物,具有良好的质地和可接受的感官性能。此外,超过5%的UF乳酸乳清保留物(来自我们自己的超滤过程)导致感官性能明显比其他样品差。需要进一步研究UFWR的最佳组成和感官性能。此外,我们必须进行技术研究,以达到更高的浓度因子,使用乳清预处理,以避免乳清蛋白的沉淀在奶油的高温巴氏杀菌,奶油混合UFWR或过滤乳清保留物。我们猜想,使用一级过滤已经减少了乳酸乳清保留物的不利感官特性。
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引用次数: 1
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Acta Universitatis Sapientiae, Alimentaria
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