CRC critical reviews in food science and nutrition最新文献_第2页

Historical overview of the cinnamon industry. 肉桂工业的历史概况。

CRC critical reviews in food science and nutrition Pub Date : 1978-01-01 DOI: 10.1080/10408397809527243

R O Wijesekera

{"title":"Historical overview of the cinnamon industry.","authors":"R O Wijesekera","doi":"10.1080/10408397809527243","DOIUrl":"https://doi.org/10.1080/10408397809527243","url":null,"abstract":"Cinnamon (Cinnamomum zeylanicum, Nees in Wall) is one of the world's oldest spices. Sri Lanka is the main provider of cinnamon, mainly exported as \"cinnamon quills.\" From a phytochemical viewpoint, cinnamon is q uniquely interesting plant. The volatile oils obtained from the bark, leaf, and root bark vary significantly in chemical composition. Each oil has a different primary constituent: cinnamaldehyde (in the bark oil), eugenol (in the leaf oil), and camphor (in the root-bark oil). Recent studies based on techniques such as gas-liquid chromatography and infrared spectrometry have revealed that the three oils possess the same array of monoterpene hydrocarbons in different proportions. Both gas-liquid chromatography and quantitative infrared spectrometry have recently been used to study changes in the chemical composition in the volatiles of cultivated and wild-growing cinnamons. As a result, some interesting biosynthetic speculations have evolved, and reliable methods of analytical assessment of quality have been developed. The technology of production of cinnamon oils has varied little from the methods introduced by the early Dutch settlers. They are based on variations on the general theme of steam distillation. Recently, new still designs have greatly enhanced the technological capability in Sri Lanka. Cinnamon bark and leaf oils form the basis of a variety of synthetically derived chemicals used in the food and cosmetic industries.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"10 1","pages":"1-30"},"PeriodicalIF":0.0,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397809527243","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11572907","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: 87

Iron sources used in food fortification and their changes due to food processing. 食品强化中使用的铁源及其在食品加工过程中的变化。

CRC critical reviews in food science and nutrition Pub Date : 1978-01-01 DOI: 10.1080/10408397909527261

K Lee, F M Clydesdale

引用次数: 42

Food extrusion. 食品挤压。

CRC critical reviews in food science and nutrition Pub Date : 1978-01-01 DOI: 10.1080/10408397909527262

J M Harper

{"title":"Food extrusion.","authors":"J M Harper","doi":"10.1080/10408397909527262","DOIUrl":"10.1080/10408397909527262","url":null,"abstract":"Extrusion processing has become an important food process in the manufacture of pasta, ready-to-eat cereals, snacks, pet foods, and textured vegetable protein (TVP). An extruder consists of tightly fitting screw rotating within a stationary barrel. Preground and conditioned ingredients enter the screw where they are conveyed, mixed, and heated by a variety of processes. The product exits the extruder through a die where it usually puffs and changes texture from the release of steam and normal forces. Mathematical models for extruder flow and torque have been found useful in describing exclusion operations. Scale-up can be facilitated by the application of these models. A variety of food extruder designs have developed. The differences and similarity of design are discussed. Pertinent literature on the extrusion of cereal/snack products, full-fat soy, TVP, pet foods (dry and semi-moist), pasta, and beverage or other food bases are discussed. In many of these applications, the extruder is a high temperature, short time process which minimizes losses in vitamins and amino acids. Color, flavor, and product shape and texture are also affected by the extrusion process. Extrusion has been widely applied in the production of nutritious foods. Emphasis is placed on the use of extrusion to denature antinutritional factors and the improvement of protein quality and digestibility.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"11 2","pages":"155-215"},"PeriodicalIF":0.0,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397909527262","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11586052","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: 26

The psychophysical relationships between color and flavor. 颜色和味道之间的心理物理关系。

CRC critical reviews in food science and nutrition Pub Date : 1978-01-01 DOI: 10.1080/10408397809527253

A S Kostyla, F M Clydesdale

{"title":"The psychophysical relationships between color and flavor.","authors":"A S Kostyla, F M Clydesdale","doi":"10.1080/10408397809527253","DOIUrl":"https://doi.org/10.1080/10408397809527253","url":null,"abstract":"Psychophysics has become a well-defined discipline in science and is undergoing a period of transition from the theoretical and academic to the applied. Certainly the use of magnitude estimation in flavor evaluation is becoming more accepted, and concurrently the food research area is utilizing the colorimetric techniques which are available. However, there has been virtually no investigation carried out on the quantitative relationships which exist between color and flavor in a psychophysical sense. Intuitively, many researchers state the qualitative effect of color on flavor, but the quantification of these techniques is practically nonexistent. This paper will attempt to summarize the psychophysical techniques which are available for such studies, as well as discuss the importance of these studies. Great controversy exists concerning the need for colorants in food. If color does indeed affect flavor quantitatively, it will affect intake and, therefore, final nutritional status of the public in a quantitative manner. This controversy should be resolved in the light of fact, not intuition.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"10 3","pages":"303-21"},"PeriodicalIF":0.0,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397809527253","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11573921","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: 51

Orange juice quality with an emphasis on flavor components. 橙汁质量的重点是风味成分。

CRC critical reviews in food science and nutrition Pub Date : 1978-01-01 DOI: 10.1080/10408397909527258

K S Kealey, J E Kinsella

引用次数: 29

Simple phenol and phenolic compounds in food flavor. 食品香精中的简单酚和酚类化合物。

CRC critical reviews in food science and nutrition Pub Date : 1978-01-01 DOI: 10.1080/10408397809527255

J A Maga

引用次数: 170

Texturized proteins: fabrication, flavoring, and nutrition. 质化蛋白质：制作、调味和营养。

CRC critical reviews in food science and nutrition Pub Date : 1978-01-01 DOI: 10.1080/10408397809527248

J E Kinsella

引用次数: 30

The role and function of chlorine in the preparation of high-ratio cake flour. 氯在高比蛋糕粉制备中的作用与作用。

CRC critical reviews in food science and nutrition Pub Date : 1978-01-01 DOI: 10.1080/10408397809527245

B M Gough, M E Whitehouse, C T Greenwood

{"title":"The role and function of chlorine in the preparation of high-ratio cake flour.","authors":"B M Gough, M E Whitehouse, C T Greenwood","doi":"10.1080/10408397809527245","DOIUrl":"https://doi.org/10.1080/10408397809527245","url":null,"abstract":"The literature on the role of chlorine treatment of flour for use in high-ratio cake production is discussed in relation to current knowledge of cereal chemistry and cake technology. A brief perspective of the present use of chlorine in high-ratio cake flours is included. Investigations of the uptake of gaseous chlorine by flour and its distribution among and chemical action upon the major flour components (water, protein, lipid, and carbohydrate) are assessed. The physical effects of chlorination as demonstrated by experiments with batters and cakes and by physicochemical observations of flour and its fractions are also considered. The characteristics of the starch in flour appear to be critical in high-ratio cakes. Chlorine treatment modifies the gelatinization behavior of the starch granules yet does not change their gelatinization temperature not is there evidence of chemical attack upon the starch molecules. Therefore, it is suggested that chlorine effects the necessary changes in starch behavior by reacting with the noncarbohydrate surface contaminants on the granules. Alternative methods of improving high-ratio cake flours are mentioned, particularly heat-treatment processes.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"10 1","pages":"91-113"},"PeriodicalIF":0.0,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397809527245","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11253668","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: 43

The mechanism for the promotion of tenderness in meat during the post-mortem process: a review. 在死后过程中促进肉嫩度的机制:综述。

CRC critical reviews in food science and nutrition Pub Date : 1978-01-01 DOI: 10.1080/10408397809527247

A Asghar, N T Yeates

{"title":"The mechanism for the promotion of tenderness in meat during the post-mortem process: a review.","authors":"A Asghar, N T Yeates","doi":"10.1080/10408397809527247","DOIUrl":"https://doi.org/10.1080/10408397809527247","url":null,"abstract":"The post-mortem changes in the chemical composition and structure of striated muscle have been reviewed on the basis of various concepts that emerged from the studies of different investigators to explain the course of tenderization of meat during aging. These concepts include the changes in the sarcoplasmic proteins, myofibrillar proteins (such as complete dissociation of actomyosin, partial dissociation of actomyosin, cleavage of disulfide linkages, depolymerization of F-actin filaments, cleavage of myosin filaments, disorganization of Z-bands and the troponin-tropomyosin complex), sarcolemma, connective tissue elements (collagen fibrils, ground substance), and the protein-ion relationship of the muscle cells (more strictly, syncytia). The experimental evidence for and against each of the views is discussed critically in the light of certain fundamentals of biophysical chemistry and biochemistry. Finally, an alternative hypothesis has been presented based on the differential effect of the post-mortem formation of lactic acid (H+ ion concentration) on the intra- and extracellular components of muscle and the possible role of lysosomal cathepsins. Consequently, a series of biophysical, biochemical, and ultrastructural changes seem to account for the mechanism by which meat becomes tender during the aging process.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"10 2","pages":"115-45"},"PeriodicalIF":0.0,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397809527247","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11372236","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: 23

Colorimetry--methodology and applications. 比色法。方法和应用。

CRC critical reviews in food science and nutrition Pub Date : 1978-01-01 DOI: 10.1080/10408397809527252

F M Clydesdale

{"title":"Colorimetry--methodology and applications.","authors":"F M Clydesdale","doi":"10.1080/10408397809527252","DOIUrl":"https://doi.org/10.1080/10408397809527252","url":null,"abstract":"Color and appearance, those nebulous aspects of food acceptability which are taken for granted by most consumers, are coming under increasingly severe scrutiny. For this reason, it is essential that an adequate knowledge base for measurement be available to those working in the field. This base must be grounded upon the fact that color is a sensory phenomenon, and its measurement must include the physical, psychological, and physiological aspects. That is, measurement must involve tristimulus colorimetry, whether obtained by spectrophotometric or colorimetric techniques. It is the object of this article to review the general area of tristimulus colorimetry along with the techniques required for measurement. It is essential to include a section on the manipulation of data as well, since colorimetric data is often misused. Further treatment will be given to object-light interactions and how these affect not only measurement but sample perception, since manipulation of the physical parameters of the sample can affect the total appearance and color. Instruments and their usage will be reviewed so that decisions may be made on the correct instrument for a particular measuring system. In addition, a section will be devoted to on-line color measurement which may facilitate continuous processes. A final section of this article will deal with some advances in data manipulation and the development of new scales for color measurement. Fundamental colorimetric theory is essential in this area for proper usage. It is the aim of this paper to integrate theory with application in order to facilitate optimization of both the color of food and its measurement.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"10 3","pages":"243-301"},"PeriodicalIF":0.0,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397809527252","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"11573920","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: 160