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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 | Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity显示文摘 | Manuel Pinelo Birgitte Zeuner Anne S. Meyer | 2009 | Food and Bioproducts Processing2009，，2： | 2 |
| 3 | 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 |
| 4 | Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity显示文摘 | Manuel Pinelo Birgitte Zeuner Anne S. Meyer | 2009 | Food and Bioproducts Processing2009，，2： | 2 |
| 5 | Lemon juice clarification using fungal pectinolytic enzymes coupled to membrane ultrafiltration显示文摘 | Sameh Maktouf Mohamed Naifar Salma Jallouli Drira Semia Baklouti Manel Fendri Semia Ellouz Chaabouni | 2013 | Food and Bioproducts Processing2013，，： | 2 |
| 6 | Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers显示文摘 | Silvana M. Demarchi Natalia A. Quintero Ruiz Analía Concellón Sergio A. Giner | 2012 | Food and Bioproducts Processing2012，，： | 2 |
| 7 | EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICES显示文摘 | H.‐W. XIAO X.‐D. YAO H. LIN W.‐X. YANG J.‐S. MENG Z.‐J. GAO | 2011 | Journal of Food Process Engineering2011，，3： | 2 |
| 8 | AIR IMPINGEMENT DRYING CHARACTERISTICS AND QUALITY OF CARROT CUBES显示文摘 | HONG‐WEIXIAO HAILIN WEN‐XIAYANG | 2009 | Journal of Food Process Engineering2009，，5： | 2 |
| 9 | 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 |
| 10 | ENHANCEMENT OF SOLUBILITY AND EMULSIFYING PROPERTIES OF SOY PROTEIN ISOLATES BY GLUCOSE CONJUGATION显示文摘 | SHAOJUNTIAN JIECHEN DARRYL M.SMALL | 2011 | Journal of Food Processing and Preservation2011，，1： | 2 |
| 11 | Automatic control of coagulum cutting in cheese manufacturing显示文摘 | Payne F A | 1995 | Food Processing and Preservation1995，11，5： | 1 |
| 12 | Influence of culture pH on freeze-drying viability of Oenococcus oeni and its relationship with fatty acid composition显示文摘 | Li H Zhao WY Wang H | 2009 | Food and Bioproducts Processing2009，87，1： | 1 |
| 13 | Tofu comes of age显示文摘 | Kevin K | 1994 | Food Processing1994，7，： | 1 |
| 14 | The chemistry of meat pigments显示文摘 | Jay B Fox | 1966 | Food Processing1966，14，： | 1 |
| 15 | Time-dependent flow behaviour of starch pastes with food process applications显示文摘 | HARROD M | 1989 | Journal of Food Process Engineering1989，，1： | 1 |
| 16 | Concentration of orange juice by reverse osmosis显示文摘 | Medina B G Garcia A | 1988 | Food Process Engineering1988，10，3： | 1 |
| 17 | Rheological properties of chemically modified rice starch model solu显示文摘 | RAINA C S SINGH S BAWA A S | 2006 | Journal of Food Process Engineering2006，29，2： | 1 |
| 18 | Effect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powder显示文摘 | Fazaeli M Emam-Djomeh Z Ashtari A K | 2012 | Food and Bioproducts Processing2012，90，4： | 1 |
| 19 | Supercritical C02 extraction of oil,carotenoids, squalene and sterols from lotus (Nelumbo nuciferaGaertn) bee pollen显示文摘 | XU X DONG J MU X | 2011 | Food and Bioproducts Processing2011，89，： | 1 |
| 20 | Application of Box Behnken design in optimization for polysaccharides extraction from cultured mycelium of Cordyceps sinensis显示文摘 | Dong CH Xie X Q Wang X L | 2009 | Food Bioprod Process2009，87，2： | 1 |
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