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| 1 | Techniques for postmortem tenderisation in meat processing:effectiveness,application and possible mechanisms显示文摘Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat.However,emerging tenderising techniques are not broadly used in the meat industry and,to some degree,are controversial due to lack of theoretical support.Thus,understanding the mechanisms involved in postmortem tenderisation is essential.This article first provides an overview of the relationship of ageing tenderisation and calpain system,as well as proteomics applied to identify protein biomarkers characterizing tenderness.In general,the ageing tenderisation is mediated by multiple biochemical activities,and it can exhibit better palatability and commercial benefit by combining other interventions.The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis,glycolysis,apoptosis and metabolic modification.Additionally,tenderising techniques from different aspects including exogenous enzymes,chemistry,physics and the combined methods are discussed in depth.Particularly,innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers.Furthermore,the combined interventions provide better performance in controlled tenderness.Finally,future trends in developing new tenderising techniques,and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. | Haibo Shi Fereidoon Shahidi Jiankang Wang Yan Huang Ye Zou Weimin Xu Daoying Wang | 2021 | Food Production, Processing and Nutrition2021，3，1： | 2 |
| 2 | Plant food anti-nutritional factors and their reduction strategies:an overview显示文摘Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors.Major anti-nutritional factors,which are found in edible crops include saponins,tannins,phytic acid,gossypol,lectins,protease inhibitors,amylase inhibitor,and goitrogens.Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability.Various other factors like trypsin inhibitors and phytates,which are present mainly in legumes and cereals,reduce the digestibility of proteins and mineral absorption.Anti-nutrients are one of the key factors,which reduce the bioavailability of various components of the cereals and legumes.These factors can cause micronutrient malnutrition and mineral deficiencies.There are various traditional methods and technologies,which can be used to reduce the levels of these anti-nutrient factors.Several processing techniques and methods such as fermentation,germination,debranning,autoclaving,soaking etc.are used to reduce the anti-nutrient contents in foods.By using various methods alone or in combinations,it is possible to reduce the level of anti-nutrients in foods.This review is focused on different types of anti-nutrients,and possible processing methods that can be used to reduce the level of these factors in food products. | Mrinal Samtiya Rotimi E.Aluko Tejpal Dhewa | 2020 | Food Production, Processing and Nutrition2020，2，1： | 2 |
| 3 | Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber(Cucumaria frondosa)显示文摘Protein hydrolysates were prepared from North Atlantic sea cucumber(Cucumaria frondosa)body wall(BW),and processing by-product flower(FL)and internal organs(IN).Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases.The enzymes used were Alcalase(A),and Corolase(C)as endopeptidases and Flavourzyme(F)with both endo-and exopeptidase functions.These were employed individually or in combination under controlled conditions.The hydrolysates so prepared were subsequently analysed for their antioxidant potential and functionalities in food systems for the first time.Hydrolysates treated with the combination of A and F exhibited the highest radical scavenging activity against DPPH and ABTS radicals.The highest metal chelation activity was observed for samples hydrolysed with the combination of enzymes(C+F and A+F).All treatments inhibited beta-carotene bleaching in an oil-in-water emulsion and TBARS production in a meat model system.In addition,sea cucumber protein hydrolysates were more than 75%soluble over a pH range of 2–12.Hydrolysed proteins were also effective in enhancing water holding capacity in a meat model system compared to their untreated counterparts.The amino acids of sea cucumber protein hydrolysates had desirable profiles with glutamic acid as the predominant component in samples analysed.These findings demonstrate the desirable functionalities of hydrolysates from North Atlantic sea cucumber and their potential for use as functional food ingredients. | Tharindu R.L.Senadheera Deepika Dave Fereidoon Shahidi | 2021 | Food Production, Processing and Nutrition2021，3，1： | 2 |
| 4 | Adsorption of crude oil using meshed groundnut husk 显示文摘 | NWOKOMA D B ANENE U | 2010 | Chemical Product and Process Modeling2010，5，1： | 1 |
| 5 | A comparison of insemination techniques in Corridale ewes 显示文摘 | KERTON D J McPHEE S R DAVIS I F | 1984 | Process Australia Society Animal Production1984，15，： | 1 |
| 6 | Development of a hybird artificial nerual network and genetic algoirthm model for regime identification of slurry transport in pipelines 显示文摘 | Lahiri S K Ghanta K C | 2009 | Chemieal Product and Process Modeling2009，4，1： | 1 |
| 7 | Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice poeder 显示文摘 | Mahbouben F Zahra E D Ahmad K A | 2012 | Food and Bio- products Processing2012，90，： | 1 |
| 8 | Numerical simulation of electrolyte two-phase flow induced by anode bubbles in an aluminum reduction cell显示文摘 | ZHOU Naijun XUE Yuqing Chen J J J | 2007 | Chemical Product and Process Modeling2007，11，2： | 1 |
| 9 | Ionic Liquids显示文摘 | HOLBREY J D SEDDON K R | 1999 | Clean Products and Processes1999，1，4： | 1 |
| 10 | Extended modeling framework for heat and power integration in batch and semi-continuous processes 显示文摘 | Puigjaner L | 2007 | Chemical Product and Process Modeling2007，2，3： | 1 |
| 11 | Pollution prevention through process integration显示文摘 | EL-HALWAGI M M | 1998 | Clean Products and Processes1998，1，： | 1 |
| 12 | Current and emerging technologies for extending the lifetime of eleetroless nickel plating baths 显示文摘 | Bolger P T Szlag D C | 2001 | Clean Products and Processes2001，2，4： | 1 |
| 13 | Cheese: Chemistry, physics and microbiology 显示文摘 | Caric' M Kala' b M | 1987 | Processed Cheese Products1987，，2： | 1 |
| 14 | ComputationalFluid Dynamics Study of New Vacuum Degassing Process显示文摘 | Mondal M K Gupta G S Kitamura S | 2009 | Chemical Product and Process Modeling2009，4，3： | 1 |
| 15 | A comprehensive review on bioactive peptides derived from milk and milkproducts of minor dairy species显示文摘Milk from different species has been exploited for the isolation of various functional ingredients for decades.Irrespective of the source,milk is considered as a complete food,as it provides essential nutrients required by the human body.Proteins and their fractions are valuable sources of bioactive peptides that might exert a health beneficial role in the human body such as immune-modulation,antioxidant activity,ACE-inhibitory activity,anti-neoplastic,anti-microbial,etc.In milk,bioactive peptides may either be present in their natural form or released from their parental proteins due to enzymatic action.The increasing interest in bioactive peptides among researchers has lately augmented the exploration of minor dairy species such as sheep,goat,camel,mithun,mare,and donkey.Alternative to cow,milk from minor dairy species have also been proven to be healthier from infancy to older age owing to their higher digestibility and other nutritive components.Therefore,realizing the significance of milk from such species and incentivized interest towards the derivatization of bioactive peptides,the present review highlights the significant research achievements on bioactive peptides from milk and milk products of minor dairy species. | Snigdha Guha Heena Sharma Gaurav Kr Deshwal Priyanka Singh Rao | 2021 | Food Production, Processing and Nutrition2021，3，1： | 1 |
| 16 | Strain and culture conditions improvement for 15 -carotene production with Mucor显示文摘 | ENRIQUE A TAMAS P JESPEN B | 2005 | Microbiol Processes and Products2005，18，： | 1 |
| 17 | Effect of drying conditions on rehydration kinetics of microwave dried spinach显示文摘 | DADALI G DEMIRHAN E OZBEK B | 2008 | Food and Bio Products Processing2008，86，： | 1 |
| 18 | CFD simulation of fine particle gravityseparation in hindered-settling bed separators显示文摘 | XIA Y K | 2007 | Chemical Product and Process Modeling2007，2，3： | 1 |
| 19 | Epoxy esters as plasticizers and stabiliz- ers for vinyl chloride polymers 显示文摘 | Lee P Witnauer | 1995 | Product and Process Development1995，47，11： | 1 |
| 20 | Identification of zinc-binding peptides in ADAM17-inhibiting whey protein hydrolysates using IMAC-Zn^(2+) coupled with shotgun peptidomics显示文摘Food components possessing zinc ligands can be used to inhibit zinc-dependent enzymes.In this study,zinc-binding peptides were derived from whey protein hydrolysates,and their ultrafiltration(>1 and<1 kDa)fractions,produced with Esperase(WPH-Esp),Everlase and Savinase.Immobilized metal affinity chromatography(IMAC-Zn^(2+))increased the zinc-binding capacity of the peptide fraction(83%)when compared to WPH-Esp(23%)and its<1 kDa fraction(40%).The increased zinc-binding capacity of the sample increased the inhibitory activity against the zinc-dependent“a disintegrin and metalloproteinase 17”.LC-MS/MS analysis using a shotgun peptidomics approach resulted in the identification of 24 peptides originating from bovineβ-lactoglobulin,α-lactalbumin,serum albumin,β-casein,κ-casein,osteopontin-k,and folate receptor-αin the fraction.The identified peptides contained different combinations of the strong zinc-binding group of residues,His+Cys,Asp+Glu and Phe+Tyr,although Cys residues were absent in the sequences.In silico predictions showed that the IMAC-Zn^(2+)peptides were non-toxins.However,the peptides possessed poor drug-like and pharmacokinetic properties;this was possibly due to their long chain lengths(5–19 residues).Taken together,this work provided an array of food peptide-based zinc ligands for further investigation of structure-function relationships and development of nutraceuticals against inflammatory and other zinc-related diseases. | M.Chinonye Udechukwu Chi Dang Chibuike C.Udenigwe | 2021 | Food Production, Processing and Nutrition2021，3，1： | 1 |
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