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感官分析目前在国内研究不多，外文资料很多，特献上 感官分析手册及GB [ Last edited by 幻影无痕 on 2007-7-20 at 07:53 ] |
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黄瓜的利于弊 -------------------------------------------------------------------------------- 2007年4月29日 阅读次数: 170 新闻作者:admin 默认字体 9pt 10pt 11pt 12pt 13pt 14pt 15pt 16pt 17pt 18pt 20pt 25pt 每种食物都有自己的营养个性，有些对“脾气”的食物搭配在一起，可以创造出“1＋1〉2”的营养。但一些“脾气”不合的食物，搭配在一起，虽然对身体不会造成明显的害处，但它们的营养可能就会大打折扣了。什么样的食物适合搭配同食？什么样的食物不太适合在一起吃呢？ 黄瓜是餐桌上的“平民”蔬菜，以其营养、价廉大受青睐，尤其是女性朋友。黄瓜果肉脆甜多汁，清香可口，它含有胶质、果酸和生物活性酶，可促进机体代谢，能治疗晒伤、雀斑和皮肤过敏。黄瓜还能清热利尿、预防便秘。新鲜黄瓜中含有的丙醇二酸，能有效地抑制糖类物质转化为脂肪，因此，常吃黄瓜对减肥和预防冠心病有很大的好处。 黄瓜这么多好处，食用的时候可以随意吗？其实不然，黄瓜虽然营养多多，但食用时也是有一些宜忌的。 虽然搭配不当不会引起明显的不适与损害，但如果能合理搭配，让营养素更好地发挥作用岂不更好？ 1＋1〈1的搭配 黄瓜、花生搭配，易引起腹泻：黄瓜切小丁，和煮花生米一起调拌，作为一道爽口凉菜，经常活跃在许多家庭的餐桌上，许多男士喝酒时也喜欢来一碟花生米拌黄瓜丁。 其实，这样搭配不是十分妥当。因为这两种食物搭配可能会引起腹泻。 黄瓜性味甘寒，常用来生食，而花生米多油脂。一般来讲，如果性寒食物与油脂相遇，会增加其滑利之性，可能导致腹泻，所以不宜同食。 有些人会说，我常这样吃，可我没有拉肚子啊。 是的，对于那些肠胃功能超好的人来说可能没有关系，但对于肠胃功能不是太好的朋友，最好不要两者同食，即使同食最好不要多食。 黄瓜与辣椒、芹菜搭配，VC被破坏：黄瓜中含有一种维生素C分解酶，而日常生活中，黄瓜生吃的比较多，这个时候它所含的维生素C分解酶保持一定的活性，如果与维生素C含量丰富的食物，如辣椒等同食，黄瓜中的维生素C分解酶就会破坏其他食物的维生素C，虽对人体没有危害，但会降低人体对维生素C的吸收。 如果您希望通过辣椒、芹菜、芥蓝、苦瓜等食物补充维生素C，那么最好不要和黄瓜同吃了。 1＋1〉2的搭配 黄瓜搭配木耳，排毒、减肥功效好：黄瓜中的丙醇二酸能抑制体内糖分转化为脂肪，从而达到减肥的功效。而木耳富含多种营养成分，被誉为“素中之荤”。木耳中的植物胶质，有较强的吸附力，可将残留在人体消化系统中的某些杂质集中吸附，再排出体外，从而起到排毒清肠的作用。二者混吃可达到减肥、滋补强壮、和血、平衡营养之功效。 黄瓜搭配豆腐，解毒消炎、润燥平胃：豆腐在植物性食物中蛋白含量最高，且其蛋白质很容易被人体消化吸收，是肠胃消化机能降低的人的理想食物。豆腐性寒，含碳水化合物极少，有节制机体和润燥平火作用。搭配性味甘寒的黄瓜，具有清热利尿、解表、解毒、消炎、养肺行津、润燥平胃及清热散血等功效。 〈摘自：新华网〉 |
26楼2007-06-02 01:49:12
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www.foodnetbase.com最新出版的外文书目 Modern Food Microbiology (6th Edition) 现代食品微生物学 http://bbs.foodmate.net/viewthread.php?tid=9645&fromuid=10459 Essentials of Food Sanitation 食品消毒学 http://bbs.foodmate.net/viewthread.php?tid=5324&fromuid=10459 Foodborne Pathogens-Hazards Risk Analysis and Control 食品中的致病菌：危害、风险分析和控制 http://bbs.foodmate.net/viewthread.php?tid=9760&fromuid=10459 Microbiological Risk Assessment in Food Processing http://bbs.foodmate.net/viewthread.php?tid=9642&fromuid=10459 实验室生物安全手册 http://bbs.foodmate.net/viewthread.php?tid=9985&fromuid=10459 微生物自学教材－Microbiology Demystified http://bbs.foodmate.net/viewthread.php?tid=9741&fromuid=10459 Laboratory Exercises in Microbiology 图文并茂－微生物实验练习 http://bbs.foodmate.net/viewthread.php?tid=9720&fromuid=10459 |
2楼2007-01-14 00:35:34
3楼2007-01-24 15:25:39
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(R) The Flavour Profile Method (Arthur D. Little) This method was developed by Arthur. D. Little in the late 1940’s early 1950’s. It uses a panel of 4-6 trained panellists. Panellists are selected by screening for sensory acuity, interests, attitude and availability. A vocabulary is developed by exposure to a wide range of products from the product category to be assessed. The list is then reviewed and refined and reference standards and definitions applied to each term. The panellists examine the products and the results are reported to the panel leader. Through discussion in an open session lead by the panel leader, a consensus decision is reached for each sample. Aroma, flavour and amplitude, which is the balance or blending of the flavour, is assessed in this way. The scales used with this technique involve the use of numbers and symbols and therefore cannot be analysed statistically. This method is therefore a qualitative descriptive test. The main disadvantage with this type of test is that a dominant panel member or the panel leader could easily influence the panels decision. (R) Profile Attribute Analysis The Flavour Profile method was renamed the Profile Attribute Analysis with the introduction of numerical scales. Mean scores could then be calculated and the data statistically analysed. However consensus methods are still employed by some people. Again, this runs the risk of a result being skewed by a dominant personality in the group. (R) The Texture Profile Method This method was developed at General Foods in the 1960’s. It was based on the principles of the Flavour Profile method to assess the textural characteristics of a product. Textural characteristics are categorised into three groups, mechanical, geometrical and ‘other’ characteristics. 1. Mechanical: relating to the reaction of food to stress eg. hardness, chewiness and adhesiveness 2. Geometrical characteristics: relating to the size, shape and orientation of the particles within the food eg. grainy, fibrous and aerated 3. Other characteristics: relating to the perception of the moisture and fat contents of the food The order in which the characteristics are assessed is also very important. The order of assessment is first bite, “chewing” or masticatory second phase and residual or third phase. Panellists are selected on their ability to discriminate between textural differences in the product area to be trained. Six to ten panellists are suggested. Standardised terminology and rating scales are used for the assessments and each scale point is anchored with a specific food. Initially the technique used an expanded version of the Flavour Profile scale, however more recently category and line scales have been used. Panellists each make their own individual judgement and then depending on the type of scale used, a consensus decision is reached or statistical analysis is performed on the data. (R) Quantitative Descriptive Analysis (QDA ) This method of descriptive analysis was developed in the 1970’s. Ten to twelve panellists are selected by screening for ability to discriminate between products, their ability to verbalise their perceptions and to work as a group. The first step is to expose the panellists to a wide range of products from the product category to be assessed. Each panellist individually lists as many descriptive words possible that describe differences between the products. Hedonic terms such as nice, good, bad, etc are not allowed. Through a group discussion, the list of descriptive words is narrowed down to remove duplications and redundant terms until a standardised vocabulary is reached. This standardised vocabulary then needs to be defined with verbal definitions or reference standards and anchor points for the scale agreed upon. The panel also decides the order in which the terms are to be assessed. During this process the panel leader only acts to facilitate the discussion and provide references but does not influence or lead the panel. Trial evaluations are then carried out using the agreed vocabulary and refinements may be made until the panel is happy with the terms used. The panel leader evaluates the results from these trial sessions and once confident the results are reliable andrepeatable the actual assessment can take place. The assessment and trial sessions are completed in sensory booths following the basic principles of sensory evaluation. An unstructured 6-inch or 15cm line scale is used to measure the intensities of the agreed characteristics. Several replicates (3+) are required to validate the data. Data is then analysed using an analysis of variance. The results are often displayed visually on a spider web or star diagram. Other Methods Other methods which you may come across in literature but which will not be discussed in detail in this workshop are: Spectrum Method This is a descriptive analysis technique developed by Civille to cover any or all of appearance, aroma, flavour, texture or sound characteristics. Panellists use a standardised lexicon of terms to evaluate the products. This method requires extensive training of the panel to use standardised scales anchored with multiple reference points and panellists are trained to use the scale identically. Data is analysed in a similar way to QDA. Time Intensity This is used to track the changes in perception of a particular attribute of a product over time. For example you might rate the intensity of mint flavour perceived in chewing gum over a 3 minute period. This can be measured using pencil and paper or using one of the sensory software packages with time intensity facilities. Free Choice Profiling Unlike other descriptive testing techniques this method does not use an agreed vocabulary to assess the samples. Each panellist generates their own list of terms and scales, although they must use these consistently for all samples. The data from this type of assessment is then analysed using Generalised Procrustes analysis. The main advantage of this technique is the time saved on training a panel, however interpretation of individual attributes can be subjective as the terms are not defined as with other descriptive testing methods. |
4楼2007-02-01 13:10:09