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沈阳农业大学食品学院动物源食品加工与利用团队介绍（图）
动物源 食品加工
2024/12/6
动物源食品加工与利用团队以动物源食品的全值化利用和品质调控为核心，重点研究解决动物源食品在加工及贮藏过程中的品质调控、生物活性成分和益生元对人类机体的代谢调节机制，该团队在商品化过程中形成鲜明的特色和优势。团队重点围绕乳源食品开发与利用、肉源食品综合利用技术与质量控制、益生菌资源开发与健康调控、新资源食品开发与利用等四个主要研究方向开展研究工作。团队由16名教师组成，其中正高级4人、副高级4人、中...
本发明涉及一种以鸡蛋清为碳源的碳量子点荧光标记材料及其制备方法和应用。本发明以鸡蛋清为原料，建立了一步合成高荧光量子效率碳量子点的简易合成方法。该方法包括下述步骤：将鸡蛋清与水混合搅拌；再将混合液与浓硫酸混合搅拌，放入水浴锅；再调节ｐＨ，离心去除未溶解的残渣；再将二氯甲烷加入离心后的上清液，离心去除无荧光的脂溶性物质；最后将离心后的上清液过膜，制得荧光标记材料。本方法在合成过程中，无需等离子体发射...
Quality of eggs in different production systems
egg quality housing welfare HPTLC SDS-PAGE
2016/12/9
This experiment was carried out to compare morphological egg quality parameters, as well as lipid and protein profiles, of brown eggs laid by chickens reared under different production systems: cage, ...
鸡蛋壳制备的谷氨酸螯合钙片剂配方及工艺研究
谷氨酸螯合钙 片剂 响应面 工艺
2016/12/21
研究以鸡蛋壳为原材料制备的谷氨酸螯合钙片剂成型的配方及工艺。采用粉末直接压片法,在单因素的基础上,根据Box-Behnken的原理设计,以谷氨酸螯合钙、微晶纤维素、羟丙基甲基纤维素、微粉硅胶的添加量为响应因素,片剂综合评分指标为响应值,进行谷氨酸螯合钙片制备工艺优化的响应面实验。实验结果表明片剂各组分最佳添加量为:谷氨酸螯合钙40.57%、微晶纤维素40.88%、羟丙基甲基纤维素20.16%、微粉...
Evaluation of the stability of whipped egg white
egg white foam heat treatment foam stability texture, rheology
2014/2/25
An investigation was made into the effects of various egg white products and sweeteners on the stability and organoleptic properties of egg white foams. 12 foam products were prepared from egg white a...
Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
egg lipids proteins pulsed electric field structure
2014/3/10
The effect of PEF on the whole liquid egg components, proteins and lipids, and the microstructure were studied and compared with pasteurisation. The effect of the refrigerated storage one week after t...
Studies on Enzymatic Crosslinking of Casein Micelles
microbial trasglutaminase casein micelle crosslinking
2014/3/10
The aim of our study was to gain insights into the reactions occurring in casein micelles during enzymatic modification with microbial transglutaminase (mTG). Therefore, UHT-treated milk was incubated...
咸蛋清脱盐及其在食品中的应用技术
咸蛋清 脱盐 蛋制品 废物综合利用
2008/7/20
所属年份：2000成果类型：应用技术所处阶段：成果体现形式：知识产权形式：项目合作方式：成果完成单位：浙江大学成果摘要：咸蛋是中华传统美食。从腌制成熟的咸鸭蛋中分离出的咸蛋黄作为其它食品加工的原料被广泛使用者，而剩下的咸蛋清因含盐量高达8-12%，难以利用而被废弃，不仅造成浪费，而且严重污染环境。仅上海朱家角蛋品厂98年生产咸黄800多万枚，其废弃物的咸蛋清就达270多吨，约合人民币160多万元。...
基于支持向量机的鸭蛋破损检测技术
鸭蛋 破损 检测 支持向量机
2008/3/23
基于传统统计学理论基础的鸭蛋破损检测方法有理论缺陷，因此提出了基于支持向量机的检测方法。试验结果验证该方法具有训练样本少、学习推广能力强等优点；基于径向基核函数(RBF)的SVM对鸭蛋破损检测的识别效果最佳，总体正确率达到97.5%。
为阐明酶解前热处理对鸡肉蛋白酶解性质的影响，采用差示扫描量热法分析鸡肉蛋白的热性质，研究热处理温度对鸡肉蛋白巯基(SH)、二硫键(S-S)含量以及碱性蛋白酶(Alcalase)、木瓜蛋白酶(Papain)酶解过程中氨基酸、肽释放的影响。结果表明：鸡肉蛋白有4个吸热峰，对应温度为63.7℃、67.6℃、74.3℃和 77.9℃；热处理温度增加，鸡肉蛋白中SH含量逐渐降低，而S-S含量逐渐增加，游离S...
A study of the factors affecting the foaming properties of egg white – a review
egg white foaming ability foam stability
2014/3/17
Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scient...
Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg
yolk NaCl penetration gelation granulation
2010/11/23
Duck eggs treated with 1.0 N HCl up to 120 min to adjust the permeability of the shell were immersed in 26% NaCl (0-40 days) and subsequently heated at 85°C for 90 min to obtain the salted eggs in ord...
Microstructure of Fish Meat Emulsion with Addition of Egg-Yolk
microstructure egg-yolk oil droplet myofibrillar matrix
2010/11/23
Fish meat emulsion was prepared from egg-yolk, very low-lipid sardine meat (which was prepared through grinding or suspending in weak alkaline solution), salad oil, and vinegar. The microstructures of...
Effect of Added Water on Flow Property and Oil Droplet Size in Fish Meat Emulsion Containing Egg-Yolk
added water egg-yolk flow property oil droplet size
2010/11/22
Fish meat emulsion was prepared from egg-yolk, very low lipid sardine meat ground or suspended in weak alkaline solution, salad oil, and vinegar. The effect of added water on the flow properties and o...