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东北农业大学科研成果入选国际著名学术期刊《Journal of Dairy Science》Top 100高被引和《Food & Function》封面文章（图）
东北农业大学 食品科学 乳品科学
2019/8/20
近日，我校食品学院满朝新副研究员作为通讯作者、硕士研究生潘瑞丽为第一作者，在2018年发表在乳品科学领域国际著名学术期刊《Journal of Dairy Science》（Top期刊，全球乳品科学领域期刊排名第一）的题为《Gold nanoparticle-based enhanced lateral flowimmunoassay for detection ofCronobacter sak...
Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products
antimicrobial packaging nisin natamycin cheese
2014/3/10
The study was aimed to (I) test the effect of polyethylene (LDPE) films coated by commercially available polyvinylchloride (PVC) lacquer with addition of nisin preparation Nisaplin® (5% w/w) and/...
Production and Characterization of a Weaning Food from Dissi-oule Rice and Philippine Peanut Locally Grown in Guinea
Malnutrition Dissi-oule rice Philippine peanut flour weaning food formula
2008/11/1
The aim of present study is to make a low cost weaning formulation using traditional method. Appropriate process characteristics and blend formulations were developed for the preparation of a high pro...
The Natural Food Grade Inhibitor, Lacticin 3147, Reduced the Incidence of Mastitis After Experimental Challenge with Streptococcus dysgalactiae in Nonlactating Dairy Cows
natural inhibitor bacteriocin mastitis
2008/7/7
Lacticin 3147 is a broad-spectrum bacteriocin produced by the food-grade organism Lactococcus lactis. Lacticin 3147 is active at a neutral pH and has been shown to be bactericidal to streptococci and ...
Use of Chemical Mutagenesis for the Isolation of Food Grade ß-Galactosidase Overproducing Mutants of Bifidobacteria,Lactobacilli and Streptococcus thermophilus
probiotics ß beta -galactosidase mutagenesis
2008/4/1
A classical chemical mutagenesis protocol was evaluated for increasing ß-galactosidase production by probiotic bacteria to improve their potential to treat symptoms of lactose malabsorption in h...
Effect of Emulsifiers and Food Gum on Nonfat Ice Cream
nonfat ice cream emulsifier food gum ice crystals
2008/3/28
Nonfat ice cream was made with a mix composition of 12% milk SNF, 12% sucrose, 5% corn syrup solids, 3.5% maltodextrin, and 0.25% stabilizer blend. Two emulsifiers at three levels each and one gum at ...
Evaluation of Cheddar Cheese as a Food Carrier for Delivery of a Probiotic Strain to the Gastrointestinal Tract
probiotic Cheddar cheese carrier viable
2008/3/28
Cheddar cheese was evaluated as a food carrier for the delivery of viable microorganisms of Enterococcus faecium (Fargo 688®; Quest Int., Naarden, The Netherlands) to the gastrointestinal tract. T...
Perspectives and applications of immobilised β-galactosidase in food industry – a review
immobilisation β-galactosidase lactose hydrolysis galacto-oligosaccharides bioreactors
2014/3/3
β-Galactosidase is an important industrial enzyme in the hydrolysis of milk and whey lactose. The enzymatic hydrolysis of lactose allows to avoid health and environmental problems posed by this disacc...
Fluorescence spectroscopy and chemometrics in the food classification − a review
chemometrics fluorescence spectroscopy food analysis
2014/3/4
This review deals with the last few years’ articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classific...