首页 > 最新文献

CRC critical reviews in food science and nutrition最新文献

英文 中文
The nutritional and physiological impact of cereal products in human nutrition. 谷物制品对人体营养的营养和生理影响。
Pub Date : 1977-03-01 DOI: 10.1080/10408397709527227
K Lorenz, V A Lee

There is a need for reeducation of the population, especially in developed countries, as to the value of cereals in the diet. Cereals provide calories and important nutrients to the diet. Refined cereal products and unrefined cereals have certain advantages and disadvantages. With refinement, some nutrients and fiber are removed, but the body is better able to make use of certain nutrients. Essential nutrients are being replaced through fortification to compensate for losses in processing. The high fiber content of unrefined cereal products is believed to aid in the prevention of certain diseases. Special dietary bakery products have been introduced for the treatment of conditions generally exacerbated by standard food items. The increased consumption of cereal products appears warranted as a means of decreasing the saturated fat and cholesterol consumption. Cereals and cereal products have been mentioned in connection with allergies, celiac disease, schizophrenia, obesity, dental caries, cancer, atherosclerosis, goiter, and diverticulosis. This review discusses the possible role of cereals in the prevention or cause of these health problems.

有必要对人口进行再教育,特别是在发达国家,使其认识到谷物在饮食中的价值。谷物为饮食提供热量和重要的营养。精制谷物制品和未精制谷物制品各有优缺点。随着精制,一些营养物质和纤维被去除,但身体能够更好地利用某些营养物质。通过强化来补充必需营养素,以弥补加工过程中的损失。未经加工的谷物产品的高纤维含量被认为有助于预防某些疾病。特殊的饮食烘焙产品已被引入,用于治疗通常由标准食品加重的病症。增加谷物产品的消费似乎是减少饱和脂肪和胆固醇消费的一种手段。谷物和谷物制品被认为与过敏、乳糜泻、精神分裂症、肥胖、龋齿、癌症、动脉粥样硬化、甲状腺肿和憩室病有关。这篇综述讨论了谷物在预防或导致这些健康问题中的可能作用。
{"title":"The nutritional and physiological impact of cereal products in human nutrition.","authors":"K Lorenz,&nbsp;V A Lee","doi":"10.1080/10408397709527227","DOIUrl":"https://doi.org/10.1080/10408397709527227","url":null,"abstract":"<p><p>There is a need for reeducation of the population, especially in developed countries, as to the value of cereals in the diet. Cereals provide calories and important nutrients to the diet. Refined cereal products and unrefined cereals have certain advantages and disadvantages. With refinement, some nutrients and fiber are removed, but the body is better able to make use of certain nutrients. Essential nutrients are being replaced through fortification to compensate for losses in processing. The high fiber content of unrefined cereal products is believed to aid in the prevention of certain diseases. Special dietary bakery products have been introduced for the treatment of conditions generally exacerbated by standard food items. The increased consumption of cereal products appears warranted as a means of decreasing the saturated fat and cholesterol consumption. Cereals and cereal products have been mentioned in connection with allergies, celiac disease, schizophrenia, obesity, dental caries, cancer, atherosclerosis, goiter, and diverticulosis. This review discusses the possible role of cereals in the prevention or cause of these health problems.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 4","pages":"383-456"},"PeriodicalIF":0.0,"publicationDate":"1977-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527227","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11550296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 18
Value of yeast protein for poultry feeds. 酵母蛋白在家禽饲料中的价值。
Pub Date : 1977-01-01 DOI: 10.1080/10408397709527238
P Vananuvat
Evaluation of yeast as a main source of protein to replace fish meal or soybean meal in chicken feeds was reviewed in the attempt to establish another source of protein in chicken nutrition. Various substrates used for yeast growth were compiled. The chemical composition and vitamin B content of yeasts were summarized. Amino acids and nucleic acids of yeasts as well as net protein utilization, true digestibility, biological value, and protein efficiency ratio of yeasts and other protein foods were discussed to ascertain the nutritive value of yeast proteins. The results of studies conducted under practical conditions where yeasts were used to replace the extracted soybean meal and fish meal individually or together in commercial feeds were tabulated in detail in terms of growth, feed intake, feed conversion ratio, etc. It appeared that the growth of broilers fed the feeds containing yeast at a level of up to 15 to 20% was almost identical when yeast was added in place of soybean meal, but somewhat retarde...
{"title":"Value of yeast protein for poultry feeds.","authors":"P Vananuvat","doi":"10.1080/10408397709527238","DOIUrl":"https://doi.org/10.1080/10408397709527238","url":null,"abstract":"Evaluation of yeast as a main source of protein to replace fish meal or soybean meal in chicken feeds was reviewed in the attempt to establish another source of protein in chicken nutrition. Various substrates used for yeast growth were compiled. The chemical composition and vitamin B content of yeasts were summarized. Amino acids and nucleic acids of yeasts as well as net protein utilization, true digestibility, biological value, and protein efficiency ratio of yeasts and other protein foods were discussed to ascertain the nutritive value of yeast proteins. The results of studies conducted under practical conditions where yeasts were used to replace the extracted soybean meal and fish meal individually or together in commercial feeds were tabulated in detail in terms of growth, feed intake, feed conversion ratio, etc. It appeared that the growth of broilers fed the feeds containing yeast at a level of up to 15 to 20% was almost identical when yeast was added in place of soybean meal, but somewhat retarde...","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 4","pages":"325-43"},"PeriodicalIF":0.0,"publicationDate":"1977-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527238","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11547614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 11
Determination of vitamin A in foods--a review. 食品中维生素A的测定方法综述。
Pub Date : 1977-01-01 DOI: 10.1080/10408397709527240
D B Parrish

Formerly, few foods were routinely analyzed for vitamin A, but recent emphasis on nutrient requirements, nutrient labeling, and use of dietary convenience foods has created need for determining vitamin A in a variety of foods. There are many vitamin A methods--some suitable for certain products only. For regulatory purposes, the FDA specifies the AOAC method where it is applicable. However, some food analysts and organizations continue with their own vitamin A methods. If possible, a single, widely applicable general method should be used for vitamin A in foods. Vitamin A may be determined by spectrophotometric, colorimetric, and fluorometric procedures. Sometimes chromatography is required as an important part of the method. Colorimetric procedures with SbCl3 are now most widely used to measure vitamin A (retinol) in foods. If vitamin A content is high enough and extracts sufficiently free of interfering substances, spectrophotometric or flurometric methods are satisfactory. Methods in various stages of development for determining vitamin A in foods are based on flurospectrophotometry, gas-liquid chromatography, high-performance liquid chromatography, and automation. To estimate total vitamin A nutritional value of certain foods may also require determination of vitamin A isomerization and contents of carotenes, cryptoxanthin, reinaldehyde, and apo-carotenal.

以前,很少有食物被常规地分析维生素A,但最近对营养需求、营养标签和食用方便食品的重视,产生了测定各种食物中维生素A的需求。有许多维生素A的方法,有些只适用于某些产品。出于监管目的,FDA规定了适用的AOAC方法。然而,一些食品分析师和组织继续使用他们自己的维生素A方法。如果可能的话,应该使用单一的、广泛适用的通用方法来测定食物中的维生素a。维生素A可通过分光光度法、比色法和荧光法测定。有时需要色谱法作为该方法的重要组成部分。用SbCl3比色法测定食品中的维生素A(视黄醇)是目前最广泛使用的方法。如果维生素A含量足够高且提取物中没有干扰物质,则分光光度法或荧光法是令人满意的。测定食品中维生素A的不同发展阶段的方法是基于荧光分光光度法、气液色谱法、高效液相色谱法和自动化。要估计某些食物中维生素A的总营养价值,可能还需要测定维生素A的异构化和胡萝卜素、隐黄质、再醛和载胡萝卜素的含量。
{"title":"Determination of vitamin A in foods--a review.","authors":"D B Parrish","doi":"10.1080/10408397709527240","DOIUrl":"https://doi.org/10.1080/10408397709527240","url":null,"abstract":"<p><p>Formerly, few foods were routinely analyzed for vitamin A, but recent emphasis on nutrient requirements, nutrient labeling, and use of dietary convenience foods has created need for determining vitamin A in a variety of foods. There are many vitamin A methods--some suitable for certain products only. For regulatory purposes, the FDA specifies the AOAC method where it is applicable. However, some food analysts and organizations continue with their own vitamin A methods. If possible, a single, widely applicable general method should be used for vitamin A in foods. Vitamin A may be determined by spectrophotometric, colorimetric, and fluorometric procedures. Sometimes chromatography is required as an important part of the method. Colorimetric procedures with SbCl3 are now most widely used to measure vitamin A (retinol) in foods. If vitamin A content is high enough and extracts sufficiently free of interfering substances, spectrophotometric or flurometric methods are satisfactory. Methods in various stages of development for determining vitamin A in foods are based on flurospectrophotometry, gas-liquid chromatography, high-performance liquid chromatography, and automation. To estimate total vitamin A nutritional value of certain foods may also require determination of vitamin A isomerization and contents of carotenes, cryptoxanthin, reinaldehyde, and apo-carotenal.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 4","pages":"375-94"},"PeriodicalIF":0.0,"publicationDate":"1977-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527240","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11547616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 33
Role of gut bacterial flora in nutrition and health: a review of recent advances in bacteriological techniques, metabolism, and factors affecting flora composition. 肠道菌群在营养和健康中的作用:细菌学技术、代谢和影响菌群组成因素的最新进展综述。
Pub Date : 1977-01-01 DOI: 10.1080/10408397709527224
J P Brown
In the past decade, there has been a resurgence of scientific interest in man's intestinal microbiota and its role in determining the normal physiology and health status of the host. The vast majority of fecal and intestinal microbes are strict anaerobes, many extremely sensitive to molecular oxygen. Intestinal anaerobes may outnumber aerobes and facultative anaerobes by a factor of 103 or greater. As a result of newer and more rigorous anaerobic bacteriological procedures for the isolation of gut flora components, viable recoveries of significant fractions (1/3 to 2/3) of the numerous microbes observed by direct microscopic examination of fecal specimens have been achieved. Data from several recent studies put the viable count in normal human feces at 2 to 4 × 1011/g dry weight. Extensive studies of human fecal flora components employing both selective media and nonselective random isolation procedures have revealed an unexpected order of complexity both within and between individuals. It is estimated th...
{"title":"Role of gut bacterial flora in nutrition and health: a review of recent advances in bacteriological techniques, metabolism, and factors affecting flora composition.","authors":"J P Brown","doi":"10.1080/10408397709527224","DOIUrl":"https://doi.org/10.1080/10408397709527224","url":null,"abstract":"In the past decade, there has been a resurgence of scientific interest in man's intestinal microbiota and its role in determining the normal physiology and health status of the host. The vast majority of fecal and intestinal microbes are strict anaerobes, many extremely sensitive to molecular oxygen. Intestinal anaerobes may outnumber aerobes and facultative anaerobes by a factor of 103 or greater. As a result of newer and more rigorous anaerobic bacteriological procedures for the isolation of gut flora components, viable recoveries of significant fractions (1/3 to 2/3) of the numerous microbes observed by direct microscopic examination of fecal specimens have been achieved. Data from several recent studies put the viable count in normal human feces at 2 to 4 × 1011/g dry weight. Extensive studies of human fecal flora components employing both selective media and nonselective random isolation procedures have revealed an unexpected order of complexity both within and between individuals. It is estimated th...","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 3","pages":"229-336"},"PeriodicalIF":0.0,"publicationDate":"1977-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527224","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11550293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 68
The analysis of essential oils and extracts (oleoresins) from seasonings--a critical review. 调味品中精油和提取物(油树脂)的分析——综述。
Pub Date : 1977-01-01 DOI: 10.1080/10408397709527239
U J Salzer

A critical review of the analytical methods employed for the determination of the relevant components of seasonings is presented. Where the available methods were inadequate, new ones have been devised. Particular emphasis has been placed on those methods of analysis that provide a rapid and sufficiently accurate appraisal of seasoning extracts and essential oils from seasonings under routine control laboratory conditions. At the same time, the margin of error of these methods has been determined. The individual seasoning extracts were assessed according to the following criteria: (1) essential oil--cardamom, laurel leaves, cloves, origanum (marjoram), sage, and thyme; (2) essential oil and nonvolatile lipids--dillseed, coriander, caraway, mace, nutmeg, pimento (allspice), and celery seed; (3) essential oil and/or pungent ingredients--capsicum, ginger, and pepper; (4) essential oil and/or coloring matter--turmeric (curcuma) and paprika; (5) essential oil and other components--garlic, onion, and cinnamon.

对用于确定调味料的相关成分的分析方法进行了批判性审查。在现有方法不足的地方,人们设计了新的方法。特别强调的是那些在常规控制实验室条件下对调味品提取物和调味品精油提供快速和足够准确评价的分析方法。同时,确定了这些方法的误差范围。根据以下标准对单个调味提取物进行评估:(1)精油-豆蔻,月桂叶,丁香,牛颈草(马郁兰),鼠尾草和百里香;(2)精油和非挥发性脂类——茴香籽、香菜、香菜、肉豆蔻、肉豆蔻、辣椒(多香果)和芹菜籽;(3)精油和/或刺激性成分——辣椒、姜和胡椒;(4)精油和/或着色剂——姜黄(姜黄)和辣椒粉;(5)精油和其他成分——大蒜、洋葱和肉桂。
{"title":"The analysis of essential oils and extracts (oleoresins) from seasonings--a critical review.","authors":"U J Salzer","doi":"10.1080/10408397709527239","DOIUrl":"https://doi.org/10.1080/10408397709527239","url":null,"abstract":"<p><p>A critical review of the analytical methods employed for the determination of the relevant components of seasonings is presented. Where the available methods were inadequate, new ones have been devised. Particular emphasis has been placed on those methods of analysis that provide a rapid and sufficiently accurate appraisal of seasoning extracts and essential oils from seasonings under routine control laboratory conditions. At the same time, the margin of error of these methods has been determined. The individual seasoning extracts were assessed according to the following criteria: (1) essential oil--cardamom, laurel leaves, cloves, origanum (marjoram), sage, and thyme; (2) essential oil and nonvolatile lipids--dillseed, coriander, caraway, mace, nutmeg, pimento (allspice), and celery seed; (3) essential oil and/or pungent ingredients--capsicum, ginger, and pepper; (4) essential oil and/or coloring matter--turmeric (curcuma) and paprika; (5) essential oil and other components--garlic, onion, and cinnamon.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 4","pages":"345-73"},"PeriodicalIF":0.0,"publicationDate":"1977-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527239","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11547615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 59
Organic food. 有机食品。
Pub Date : 1977-01-01 DOI: 10.1080/10408397709527241
T H Jukes

"Organic" or "organically grown" foods are commonly represented as "food grown without pesticides; grown without artificial fertilizers; grown in soil whose humus content is increased by the additions of organic matter; grown in soil whose mineral content is increased with applications of natural mineral fertilizers; has not been treated with preservatives, hormones, antibiotics etc." The substitution of "organic" for "chemical" fertilizers during the growth of plants produces no change in the nutritional or chemical properties of foods. All foods are made of "chemicals." Traces of pesticides have been reported to be present in about 20 to 30% of both "organic" and conventional foods. These traces are usually within the official tolerance levels. Such levels are set low enough to protect consumers adequately. Indeed, there is no record of a single case of injury to a consumer resulting from the application of pesticides to food crops at permitted levels.

“有机”或“有机种植”食品通常被描述为“不使用杀虫剂种植的食品;种植时不使用人工肥料;在土壤中生长的,其腐殖质含量因添加有机物而增加;在施用天然矿物肥料而增加矿物含量的土壤中生长的;没有使用防腐剂、激素、抗生素等。”在植物生长过程中,用“有机”肥料代替“化学”肥料不会改变食物的营养或化学性质。所有的食物都是由“化学物质”制成的。据报道,大约20%到30%的“有机”和传统食品中都含有农药的痕迹。这些痕迹通常在官方允许范围内。这一水平设定得足够低,足以充分保护消费者。事实上,没有任何一个消费者因在粮食作物上使用许可水平的农药而受伤的案例记录。
{"title":"Organic food.","authors":"T H Jukes","doi":"10.1080/10408397709527241","DOIUrl":"https://doi.org/10.1080/10408397709527241","url":null,"abstract":"<p><p>\"Organic\" or \"organically grown\" foods are commonly represented as \"food grown without pesticides; grown without artificial fertilizers; grown in soil whose humus content is increased by the additions of organic matter; grown in soil whose mineral content is increased with applications of natural mineral fertilizers; has not been treated with preservatives, hormones, antibiotics etc.\" The substitution of \"organic\" for \"chemical\" fertilizers during the growth of plants produces no change in the nutritional or chemical properties of foods. All foods are made of \"chemicals.\" Traces of pesticides have been reported to be present in about 20 to 30% of both \"organic\" and conventional foods. These traces are usually within the official tolerance levels. Such levels are set low enough to protect consumers adequately. Indeed, there is no record of a single case of injury to a consumer resulting from the application of pesticides to food crops at permitted levels.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"9 4","pages":"395-418"},"PeriodicalIF":0.0,"publicationDate":"1977-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397709527241","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11547617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 103
Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor. 干酪青霉菌酵素参与乳酪风味的生物合成。
Pub Date : 1976-11-01 DOI: 10.1080/10408397609527222
J E Kinsella, D H Hwang

The ripening of blue and Roquefort cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti. The properties and effects of the enzymes involved in flavor development (i.e., proteases, lipase and beta-ketoacid decarboxylase) are reviewed. The metabolic activities of both spores and mycelia of P. roqueforti in relation to fatty acid metabolism and flavor generation are discussed. The chemical composition of blue cheese flavor and the simulation of this flavor by fermentation and formulation are briefly surveyed. Some nutritional aspects of blue cheese are cited.

蓝奶酪和洛克福奶酪的成熟是由洛克福青霉酶的协调和控制的作用完成的。综述了参与风味形成的酶(即蛋白酶、脂肪酶和β -酮酸脱羧酶)的性质和作用。本文讨论了骆驼峰孢子和菌丝的代谢活动与脂肪酸代谢和风味产生的关系。简要介绍了蓝纹奶酪香精的化学成分,以及蓝纹奶酪香精的发酵和配方模拟。引用蓝纹奶酪的一些营养方面。
{"title":"Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor.","authors":"J E Kinsella,&nbsp;D H Hwang","doi":"10.1080/10408397609527222","DOIUrl":"https://doi.org/10.1080/10408397609527222","url":null,"abstract":"<p><p>The ripening of blue and Roquefort cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti. The properties and effects of the enzymes involved in flavor development (i.e., proteases, lipase and beta-ketoacid decarboxylase) are reviewed. The metabolic activities of both spores and mycelia of P. roqueforti in relation to fatty acid metabolism and flavor generation are discussed. The chemical composition of blue cheese flavor and the simulation of this flavor by fermentation and formulation are briefly surveyed. Some nutritional aspects of blue cheese are cited.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 2","pages":"191-228"},"PeriodicalIF":0.0,"publicationDate":"1976-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397609527222","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11244939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 80
Biogenesis of aroma constituents of fruits and vegetables. 果蔬香气成分的生物发生。
Pub Date : 1976-11-01 DOI: 10.1080/10408397609527221
D K Salunkhe, J Y Do

The aroma of fruits and vegetables may be considered to originate from the basic nutrients such as carbohydrates, proteins, and fats, as well as vitamins and minerals. These nutrients, in turn, are produced by photosynthetic and related metabolic activities occurring in the plant. Current interests in aroma of fruits and vegetables have been shifting from isolation and identification to elucidation of their formation pathways either of biogenetic or processing nature. This article is intended to provide a summary on the development and degradation of aroma of selected major fruits and vegetables, 20 in each category. It reveals that information concerning this matter is still meager at present and that much more exploratory research is needed.

水果和蔬菜的香气可以被认为是源于碳水化合物、蛋白质、脂肪以及维生素和矿物质等基本营养物质。反过来,这些营养物质是由植物的光合作用和相关代谢活动产生的。目前对果蔬香气的研究已从分离和鉴定转向对其生物成因或加工性质的形成途径的阐明。本文综述了各大类20种主要水果和蔬菜的香气发展和降解情况。这表明,目前关于这一问题的信息还很少,需要进行更多的探索性研究。
{"title":"Biogenesis of aroma constituents of fruits and vegetables.","authors":"D K Salunkhe,&nbsp;J Y Do","doi":"10.1080/10408397609527221","DOIUrl":"https://doi.org/10.1080/10408397609527221","url":null,"abstract":"<p><p>The aroma of fruits and vegetables may be considered to originate from the basic nutrients such as carbohydrates, proteins, and fats, as well as vitamins and minerals. These nutrients, in turn, are produced by photosynthetic and related metabolic activities occurring in the plant. Current interests in aroma of fruits and vegetables have been shifting from isolation and identification to elucidation of their formation pathways either of biogenetic or processing nature. This article is intended to provide a summary on the development and degradation of aroma of selected major fruits and vegetables, 20 in each category. It reveals that information concerning this matter is still meager at present and that much more exploratory research is needed.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 2","pages":"161-90"},"PeriodicalIF":0.0,"publicationDate":"1976-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397609527221","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11988648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 66
Summary of available data for cholesterol in foods and methods for its determination. 食品中胆固醇的现有资料及其测定方法综述。
Pub Date : 1976-11-01 DOI: 10.1080/10408397609527220
J P Sweeney, J L Weihrauch

A search of the literature has been conducted on the cholesterol content of foods and on the methods for its determination. The amount of cholesterol in food is important because of its possible relationship to the onset of atherosclerosis in humans. Cholesterol is present primarily in foods of animal origin. The main sources in the American diet are eggs, poultry, dairy products, fish and seafood, and meat products. Only a few samples of these products have been analyzed. In many cases there is a wide range in cholesterol values for samples analyzed. Much of the research was conducted many years ago. The most commonly used methods were gravimetric or colorimetric. In many cases the samples investigated were not adequately described. Cholesterol was often determined without isolating it from interfering materials. Although some of the cholesterol values reported in the literature appear to be reasonably accurate, there is an urgent need for reinvestigation of the cholesterol content of foods using more recently developed methods of analysis.

查阅了有关食品中胆固醇含量及其测定方法的文献。食物中胆固醇的含量很重要,因为它可能与人类动脉粥样硬化的发生有关。胆固醇主要存在于动物性食品中。美国饮食中的主要来源是鸡蛋、家禽、乳制品、鱼和海鲜以及肉制品。这些产品只分析了少数样品。在许多情况下,分析样品的胆固醇值有很大的范围。许多研究都是多年前进行的。最常用的方法是重量法或比色法。在许多情况下,所调查的样品没有得到充分的描述。测定胆固醇时,通常不将其与干扰物质分离。虽然文献中报道的一些胆固醇值似乎相当准确,但迫切需要使用最新开发的分析方法重新调查食品中的胆固醇含量。
{"title":"Summary of available data for cholesterol in foods and methods for its determination.","authors":"J P Sweeney,&nbsp;J L Weihrauch","doi":"10.1080/10408397609527220","DOIUrl":"https://doi.org/10.1080/10408397609527220","url":null,"abstract":"<p><p>A search of the literature has been conducted on the cholesterol content of foods and on the methods for its determination. The amount of cholesterol in food is important because of its possible relationship to the onset of atherosclerosis in humans. Cholesterol is present primarily in foods of animal origin. The main sources in the American diet are eggs, poultry, dairy products, fish and seafood, and meat products. Only a few samples of these products have been analyzed. In many cases there is a wide range in cholesterol values for samples analyzed. Much of the research was conducted many years ago. The most commonly used methods were gravimetric or colorimetric. In many cases the samples investigated were not adequately described. Cholesterol was often determined without isolating it from interfering materials. Although some of the cholesterol values reported in the literature appear to be reasonably accurate, there is an urgent need for reinvestigation of the cholesterol content of foods using more recently developed methods of analysis.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 2","pages":"131-59"},"PeriodicalIF":0.0,"publicationDate":"1976-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397609527220","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11988647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 57
Protein changes in frozen fish. 冷冻鱼中的蛋白质变化。
Pub Date : 1976-09-01 DOI: 10.1080/10408397609527218
Z Sikorski, J Olley, S Kostuch

Storage of frozen fish brings about a decrease of extractability of myofibrillar proteins. There is also deterioration of the texture and functional properties of the flesh. In model systems, aggregation of myosin, actin, tropomyosin, and whole myofibrils have been described. These changes are caused by concurrent action of partial dehydration due to the freezing out of water, exposure of the proteins to inorganic salts which are concentrated in the remaining nonfrozen fluid, interactions with free fatty acids liberated from phospholipids and with lipid oxidation products, and cross-linking by formaldehyde produced in some species of fish as a result of enzymic decomposition of trimethylamine oxide. The extent of protein alterations increases with time and temperature of storage as well as with advanced disintegration of the tissues and intermixing of their components. The role played by the individual factors and the significance of different types of bonds, i.e., hydrophobic adherences, ionic bonds, and covalent cross-links in particular cases are not yet fully disclosed. Retardation of the deteriorative changes of proteins in frozen fish is possible by avoiding high storage temperatures and oxidation of lipids, removing hematin compounds and other constituents promoting cross-linking reactions, and by adding cryoprotectors like sugars, several organic acids, amino acids, or peptides.

冷冻鱼的贮藏使其肌原纤维蛋白的可提取性降低。果肉的质地和功能也会恶化。在模型系统中,已经描述了肌凝蛋白、肌动蛋白、原肌凝蛋白和整个肌原纤维的聚集。这些变化是由以下因素共同作用引起的:由于水被冷冻而引起的部分脱水,蛋白质暴露于浓缩在剩余非冷冻液体中的无机盐,与从磷脂中释放的游离脂肪酸和脂质氧化产物的相互作用,以及由于氧化三甲胺酶分解在某些鱼类中产生的甲醛的交联。蛋白质变化的程度随着储存时间和温度的增加,以及随着组织的高度解体和它们成分的混合而增加。个别因素所起的作用以及不同类型的键,即疏水粘附、离子键和共价交联在特定情况下的重要性尚未完全披露。通过避免高储存温度和脂质氧化,去除血红素化合物和其他促进交联反应的成分,以及添加糖、几种有机酸、氨基酸或肽等冷冻保护剂,可以延缓冷冻鱼中蛋白质的变质变化。
{"title":"Protein changes in frozen fish.","authors":"Z Sikorski,&nbsp;J Olley,&nbsp;S Kostuch","doi":"10.1080/10408397609527218","DOIUrl":"https://doi.org/10.1080/10408397609527218","url":null,"abstract":"<p><p>Storage of frozen fish brings about a decrease of extractability of myofibrillar proteins. There is also deterioration of the texture and functional properties of the flesh. In model systems, aggregation of myosin, actin, tropomyosin, and whole myofibrils have been described. These changes are caused by concurrent action of partial dehydration due to the freezing out of water, exposure of the proteins to inorganic salts which are concentrated in the remaining nonfrozen fluid, interactions with free fatty acids liberated from phospholipids and with lipid oxidation products, and cross-linking by formaldehyde produced in some species of fish as a result of enzymic decomposition of trimethylamine oxide. The extent of protein alterations increases with time and temperature of storage as well as with advanced disintegration of the tissues and intermixing of their components. The role played by the individual factors and the significance of different types of bonds, i.e., hydrophobic adherences, ionic bonds, and covalent cross-links in particular cases are not yet fully disclosed. Retardation of the deteriorative changes of proteins in frozen fish is possible by avoiding high storage temperatures and oxidation of lipids, removing hematin compounds and other constituents promoting cross-linking reactions, and by adding cryoprotectors like sugars, several organic acids, amino acids, or peptides.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 1","pages":"97-129"},"PeriodicalIF":0.0,"publicationDate":"1976-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397609527218","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11363442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 254
期刊
CRC critical reviews in food science and nutrition
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1