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Activated oxygen species and oxidation of food constituents. 活性氧和食品成分的氧化。
Pub Date : 1978-01-01 DOI: 10.1080/10408397809527250
M B Korycka-Dahl, T Richardson

Activated oxygen species which may be important in initiating oxidative changes in foods include singlet oxygen, hydroxyl radical, ozone, superoxide anion (perhydroxyl radical at low pH), and hydrogen peroxide. Chemical and enzymic reactions known to occur in biological materials can generate singlet oxygen, hydroxyl radical, superoxide anion, and hydrogen peroxide. Ozone is primarily a product of photoreactions in polluted air. Reactions involving singlet oxygen, hydroxyl radical, and ozone with food constituents can ultimately yield peroxides which decompose to initiate oxidative chain reactions. Superoxide anion and hydrogen peroxide are relatively inert toward organic molecules but can decompose to produce the more reactive singlet oxygen and hydroxyl radical. Inhibition of reactions initiated by reactive oxygen species in foods should be very important in preserving the oxidative stability of foods. The generation, detection, measurement, reaction, and inhibition of reactions of active oxygen species are surveyed in this review.

活性氧在引发食物氧化变化中可能很重要,包括单线态氧、羟基自由基、臭氧、超氧阴离子(低pH下的过羟基自由基)和过氧化氢。已知发生在生物材料中的化学和酶反应可以产生单线态氧、羟基自由基、超氧阴离子和过氧化氢。臭氧主要是受污染空气中光反应的产物。单线态氧、羟基自由基和臭氧与食物成分的反应最终会产生过氧化物,过氧化物分解后引发氧化链式反应。超氧阴离子和过氧化氢对有机分子相对惰性,但可以分解产生活性更强的单线态氧和羟基自由基。抑制食品中活性氧引发的反应对于保持食品的氧化稳定性是非常重要的。本文综述了活性氧的产生、检测、测量、反应和抑制等方面的研究进展。
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引用次数: 166
Amines in foods. 食物中的胺。
Pub Date : 1978-01-01 DOI: 10.1080/10408397809527256
J A Maga
Amines represent a class of compounds which historically have been associated with fishery products and cheese; however, this review clearly demonstrates that their occurrence is widespread in our food supply. In addition, their formation pathways, methods of isolation and identification, and sensory properties are discussed.
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引用次数: 84
The nutritional and physiological impact of milk in human nutrition. 牛奶在人体营养中的营养和生理影响。
Pub Date : 1978-01-01 DOI: 10.1080/10408397909527259
V A Lee, K Lorenz

The nutritional value of milk as an important source of energy, high-quality protein, calcium, and riboflavin has been recognized for many years. Currently, the widespread use and promotion of milk in the U.S. as well as developing countries has been questioned. This review examines the nutrient composition of dairy products, factors that account for variability in composition of milk, milk processing, preservation, quality control, and contaminants (such as minerals, radionuclides antibiotics, microorganisms and their metabolites, herbicides, and insecticides) in milk. Consumption patterns for milk and evidence for its nutritional value, especially in children, are presented. Milk consumption has been related to disease or conditions such as atherosclerosis, milk allergy, lactose intolerance, anemia, dental problems, and others. Recent recommendations for dietary changes for individuals in the U.S. and other developed countries could affect the use of milk. In addition, the use of feeding programs in the U.S. and developing countries which are based primarily on milk has been criticized. The preparation of new types of milk designed to offset certain difficulties encountered with cow's milk are now being evaluated in humans.

牛奶作为能量、优质蛋白质、钙和核黄素的重要来源,其营养价值多年来一直得到认可。目前,牛奶在美国和发展中国家的广泛使用和推广受到了质疑。本文综述了乳制品的营养成分、牛奶成分变化的因素、牛奶加工、保存、质量控制以及牛奶中的污染物(如矿物质、放射性核素、抗生素、微生物及其代谢物、除草剂和杀虫剂)。介绍了牛奶的消费模式及其营养价值的证据,特别是在儿童中。牛奶消费与动脉粥样硬化、牛奶过敏、乳糖不耐症、贫血、牙齿问题等疾病或状况有关。最近针对美国和其他发达国家个人的饮食改变建议可能会影响牛奶的使用。此外,美国和发展中国家主要以牛奶为基础的喂养计划也受到了批评。新型牛奶的制备旨在抵消牛奶所遇到的某些困难,目前正在人体中进行评估。
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引用次数: 18
Impact of external influences on food packaging. 外部影响对食品包装的影响。
Pub Date : 1977-09-01 DOI: 10.1080/10408397709527235
A L Brody

Since the food supply is dependent upon an effective packaging system, threats to packaging represent implied threats to food processing and distribution. Enacted and potential legislation and regulation are retarding technological and commercial progress in food packaging and have already restricted some food packaging/processins systems. The results of these external influences is not simply the sum of the individual acts, but is a cascading self-imposed arresting of food packaging/processing advancement. The technological bases for the enacted and proposed legislation and regulation are presented in the enumeration of the external influences on food packaging. Economic and sociological arguments and facts surrounding the issues are also presented. Among the external influences on food packaging detailed are indirect additives, nutritional labeling, benefit:risk, solid waste and litter, environmental pollution, universal product code, and food industry productivity. The magnitude of the total impact of these external influences upon the food supply is so large that assertive action must be taken to channel these influences into more productive awareness. An objective and comprehensive public communications program supported by the technological community appears mandatory.

由于食品供应依赖于有效的包装系统,对包装的威胁意味着对食品加工和分销的潜在威胁。已制定的和潜在的法律法规正在阻碍食品包装的技术和商业进步,并且已经限制了一些食品包装/加工系统。这些外部影响的结果不是简单的个人行为的总和,而是一个层叠的自我强加的阻止食品包装/加工的进步。通过对食品包装的外部影响的列举,提出了制定和建议立法法规的技术依据。围绕这些问题的经济和社会学论点和事实也被提出。对食品包装的外部影响包括间接添加剂、营养标签、效益风险、固体废物和垃圾、环境污染、通用产品代码和食品工业生产率。这些外部影响对粮食供应的总影响如此之大,因此必须采取果断行动,将这些影响转化为更有成效的认识。一个由科技界支持的客观和全面的公共交流计划似乎是必须的。
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引用次数: 0
Toxicants in plants and plant products. 植物和植物制品中的毒物。
Pub Date : 1977-09-01 DOI: 10.1080/10408397709527236
D K Salunkhe, M T Wu

Toxicants are widely distributed in plants and plant products, including intentionally added, incidentally added, and naturally occurring food toxicants. This review covers the toxicity of some food additives: the distribution, residues, toxicity, and methods of removal of some pesticides and toxic metals; and the presence of naturally occurring toxicants in plants and plant products. Extensive review has been done, particularly on natural toxicants. However, there are still extensive gaps in our knowledge pertaining to effect upon the health of many of the substances known to be present in natural plant food products, as well as even the identity of many natural chemical components of plant foods and their potential toxicological significance. An understanding of their presence, formation, and toxicity is important as far as public health is concerned.

毒物广泛分布于植物和植物产品中,包括有意添加的、偶然添加的和天然存在的食品毒物。综述了一些食品添加剂的毒性:分布、残留、毒性以及一些农药和有毒金属的去除方法;以及植物和植物制品中天然存在的有毒物质。已经进行了广泛的审查,特别是对天然毒物的审查。然而,关于天然植物性食品中已知存在的许多物质对健康的影响,甚至植物性食品中许多天然化学成分的特性及其潜在的毒理学意义,我们的知识仍然存在很大的空白。就公共卫生而言,了解它们的存在、形成和毒性非常重要。
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引用次数: 14
Pepper - chemistry, technology, and quality evaluation. 辣椒化学、工艺和质量评价。
Pub Date : 1977-06-01 DOI: 10.1080/10408397709527233
V S Govindarajan
Pepper is the most important of the spices, with a long history. This article critically reviews our knowledge of the chemistry, processing, and quality evaluation of the product, with emphasis on the constituents contributing to the sensory properties of the spice for which it is valued in food. Other areas briefly summarized include its history, horticultural aspects, production and trade data, and physiological effects. Allied spices and aromatic members of the same family are also considered briefly.
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引用次数: 97
The basis of color in muscle foods. 肌肉食物颜色的基础。
Pub Date : 1977-04-01 DOI: 10.1080/10408397709527231
G G Giddings
The basis of color in heme‐pigmented muscle food resides in the physicochemical/electromagnetic properties of the intracellular oxygen‐carrying heme protein, myoglobin. This critical review of pertinent recent literature explores and attempts to interrelate properties of this color‐imparting molecule in the context of the underlying nature of red meat color and factors promoting stability and instability.
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引用次数: 58
Biochemistry of lipoxygenase in relation to food quality. 与食品质量有关的脂氧合酶生物化学。
Pub Date : 1977-04-01 DOI: 10.1080/10408397709527229
N A Eskin, S Grossman, A Pinsky

A renewed interest in lipoxygenase has led to detailed studies of its isoenzymes, substrate specificity, and the nature of its reaction products. Lipoxygenase is highly specific for cis,cis-1,4-pentadiene systems such as linoleic, linolenic, and arachidonic acid (or ester) and catalyzes the formation of the corresponding hydroperoxides with a cis,-trans-conjugated diene system. The hydroperoxides can then undergo enzymic or spontaneous degradation, producing a range of carbonyl compounds. This review will discuss the biochemical properties of this enzyme and its contribution to the quality of raw and processed food products. An attempt has been made to discuss both the desirable and undesirable effects associated with the action of lipoxygenase, citing specific food examples where appropriate.

人们对脂氧合酶重新产生了兴趣,并对其同工酶、底物特异性及其反应产物的性质进行了详细研究。脂氧合酶对顺式、顺式-1,4-戊二烯系统(如亚油酸、亚麻酸和花生四烯酸(或酯))具有高度特异性,可催化顺式、反式共轭二烯系统形成相应的氢过氧化物。然后,氢过氧化物会发生酶促或自发降解,产生一系列羰基化合物。本综述将讨论这种酶的生化特性及其对未加工和加工食品质量的贡献。本文试图讨论与脂氧合酶作用有关的理想和不理想效果,并酌情引用具体的食品实例。
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引用次数: 149
Psychophysical and psychometric approaches to sensory evaluation. 感官评价的心理物理和心理测量方法。
Pub Date : 1977-04-01 DOI: 10.1080/10408397709527230
H R Moskowitz

Sensory evaluation has recently utilized the methods developed by psychophysicists and psychometricians, who week to represent data in terms of various scales and mathematical formulations. This review covers the development of ratio scaling to develop relations between sensory and instrumental measures of food, the use of multivariate psychophysical procedures which relate a variety of physical variables to a single sensory response, and the use of multidimensional scaling to relate different sensory percepts to each other. Each of these approaches is nascent in applications to sensory evaluation, although the mathematics and formulations are very developed. Each approach gives the experimenter insights into subjective and objective correlations and the manner in which the panelist perceives relations among stimuli. The treatment of the reported literature for each approach follows the same course: necessary conditions for its application to sensory evaluation, experiences with model systems and real foods, and potential uses and limitations in sensory evaluation.

感官评估最近利用了心理物理学家和心理测量学家开发的方法,他们试图用各种尺度和数学公式来表示数据。这篇综述涵盖了比例标度的发展,以发展食物的感官和仪器测量之间的关系,使用多元心理物理程序,将各种物理变量与单一的感觉反应联系起来,以及使用多维标度将不同的感觉知觉相互联系起来。虽然这些方法的数学和公式都非常发达,但它们在感官评估中的应用都是新生的。每一种方法都能让实验者洞察到主观和客观的相关性,以及小组成员感知刺激之间关系的方式。对每种方法的文献报道的处理遵循相同的过程:将其应用于感官评估的必要条件,模型系统和真实食物的经验,以及感官评估的潜在用途和局限性。
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引用次数: 10
The tocopherol content of food and influencing factors. 食品中生育酚含量及其影响因素。
Pub Date : 1977-03-01 DOI: 10.1080/10408397709527226
J C Bauernfeind
A compilation has been made of the individual tocopherols in foods based on available literature reports for the period 1965 to 1975. Tocopherol content depends on stage of life cycle, agronomic and genetic factors, season, weather, harvesting methods, processing procedures, storage environment, and time periods of storage. Tocopherols are sensitive to oxygen and oxidative reactions, especially in the presence of catalysts, heat, alkali, and certain radiation. α‐Tocopherol has the highest vitamin E activity for man and animals and is usually the predominant tocopherol in their tissues. Its content varies in plant tissues. A technology currently exists for the addition of the mote stable ester α‐tocopheryl acetate to foods as a nutrient where it has merit and α‐ or γ‐tocopherol as an antioxidant to foods where natural‐type antioxidants are desired.
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引用次数: 64
期刊
CRC critical reviews in food science and nutrition
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