| 摘要 | 第10-12页 |
| Abstract | 第12-15页 |
| 1 Introduction | 第16-37页 |
| 1.1 Background of the subject | 第16-17页 |
| 1.2 Green tea and green tea polyphenols | 第17-26页 |
| 1.2.1 Chemistry composition | 第19-22页 |
| 1.2.2 Heath benefits | 第22-24页 |
| 1.2.3 Green tea polyphenols utilisation in the food industry | 第24-25页 |
| 1.2.4 Green tea polyphenols limitations | 第25-26页 |
| 1.3 Microencapsulation | 第26-31页 |
| 1.3.1 Microencapsulation by spray drying | 第27-29页 |
| 1.3.2 Microencapsulation by freeze drying | 第29-30页 |
| 1.3.3 Whey protein isolate as coating material | 第30页 |
| 1.3.4 Maltodextrin as coating material | 第30-31页 |
| 1.4 Fresh Cheese | 第31-34页 |
| 1.4.1 Characteristics | 第31-32页 |
| 1.4.2 Nutritional properties | 第32-34页 |
| 1.4.3 Fresh cheese limitation | 第34页 |
| 1.5 Purpose and meaning of study | 第34-35页 |
| 1.6 Content of the research | 第35-37页 |
| 2 Materials and Methods | 第37-46页 |
| 2.1 Experimental materials | 第37-38页 |
| 2.1.1 Green tea leaves | 第37页 |
| 2.1.2 Reagents and materials | 第37页 |
| 2.1.3 Apparatus and equipment | 第37-38页 |
| 2.2 Experimental methods | 第38-45页 |
| 2.2.1 Extraction of green tea polyphenols | 第38页 |
| 2.2.2 Decaffeination | 第38页 |
| 2.2.3 Extraction of polyphenols from decaffeinated crude extract | 第38-39页 |
| 2.2.4 Analysis of total polyphenols content of extracted polyphenols | 第39页 |
| 2.2.5 Analysis of antioxidant activity of extracted polyphenols | 第39页 |
| 2.2.6 HPLC analysis of extracted polyphenols | 第39-40页 |
| 2.2.7 Microencapsulation of green tea polyphenols by spray drying | 第40页 |
| 2.2.8 Microencapsulation of green tea polyphenols by freeze drying | 第40页 |
| 2.2.9 Determination of encapsulation yield and GC-MS analysis of microcapsules | 第40-41页 |
| 2.2.10 Determination of total polyphenols content and antioxidant activity in green teapolyphenols microcapsules | 第41页 |
| 2.2.11 Physico-chemical characteristics of green tea polyphenols microcapsules | 第41-42页 |
| 2.2.12 Scanning electron microscopy and particles size analysis of green tea polyphenolsmicrocapsules | 第42页 |
| 2.2.13 Study of the in-vitro release of green tea polyphenols icrocapsules | 第42页 |
| 2.2.14 Manufacture of fresh cheese and supplementation with green tea polyphenolsmicrocapsules | 第42-43页 |
| 2.2.15 Total polyphenols content and antioxidant activity in cheese samples | 第43页 |
| 2.2.16 Study of the antibacterial properties of microcapsules in cheese samples | 第43-44页 |
| 2.2.17 Analysis of the physico-chemical properties of Cheeses samples during storage | 第44页 |
| 2.2.18 Study on the color and texture properties of the Cheeses samples | 第44-45页 |
| 2.2.19 Sensory analysis | 第45页 |
| 2.3 Statistic analysis | 第45-46页 |
| 3 Results and Analysis | 第46-70页 |
| 3.1. Analysis of the polyphenols extract | 第46-49页 |
| 3.1.1 Analysis of total polyphenols content and antioxidant analysis | 第46页 |
| 3.1.2 HPLC analysis of polyphenols | 第46-49页 |
| 3.2 Encapsulation yield and GC-MS analysis of microcapsules of green tea extract | 第49-50页 |
| 3.3 Physico-chemical and morphological characterization of green tea extract microcapsules | 第50-55页 |
| 3.3.1 Analysis of moisture content | 第50-51页 |
| 3.3.2 Analysis of bulk density and hygroscopicity | 第51-52页 |
| 3.3.3 Particles size analysis of microcapsules | 第52-53页 |
| 3.3.4 Scanning electron microscopy | 第53-55页 |
| 3.4 Effect of encapsulation on the in-vitro recovery of green tea extract | 第55-56页 |
| 3.5 Effect of encapsulation on the total polyphenols content (TPC) of microcapsules upon storage | 第56-59页 |
| 3.6 Analysis of total polyphenols content in cheese samples over storage | 第59页 |
| 3.7 Analysis of antioxidant activity in cheese samples by DPPH | 第59-60页 |
| 3.8 Antibacterial activity of microcapsules in cheese samples | 第60-63页 |
| 3.8.1 Effect of microcapsules on the growth of lactic acid bacteria | 第60-61页 |
| 3.8.2 Effect of microcapsules on the growth of aerobic mesophilic and psychrotrophic bacteria | 第61页 |
| 3.8.3 Effect of microcapsules on the growth of Enterobacteriaceae | 第61-62页 |
| 3.8.4 Effect of microcapsules on the growth of total coliforms and E. coli | 第62页 |
| 3.8.5 Effect of microcapsules on the growth of Molds and Yeast | 第62-63页 |
| 3.9 Effect of green tea extract microcapsules supplementation on the physico-chemical properties offresh cheese upon storage | 第63-66页 |
| 3.9.1 Analysis of p H activity in cheese samples | 第63页 |
| 3.9.2 Analysis of moisture content and dry matter | 第63-64页 |
| 3.9.3 Analysis of fat and total protein content | 第64页 |
| 3.9.4 Color and Texture parameters | 第64-66页 |
| 3.10 GC-MS analysis of the green tea extract in cheese samples | 第66-67页 |
| 3.11 Sensory analysis | 第67-70页 |
| 4 Discussion | 第70-77页 |
| 4.1 Encapsulation yield and morphological structure of green tea microcapsules | 第70-71页 |
| 4.2 Effect of microencapsulation on the total polyphenols content, antioxidant activity and phenolicprofile of green tea polyphenols | 第71-72页 |
| 4.3 Effect of microencapsulation on the total polyphenols content of green tea extracts upon storage | 第72页 |
| 4.4 Effect of microencapsulation on the in-vitro recovery of green tea polyphenols | 第72-73页 |
| 4.5 Effect of microencapsulation on the total polyphenols content and antioxidant activity in Freshcheese | 第73-74页 |
| 4.6 Antibacterial properties of microcapsules in cheese samples | 第74-75页 |
| 4.7 Effect of microencapsulation on the color and textures parameters of cheese samples | 第75-76页 |
| 4.8 Effect of microencapsulation on the pysicochemical properties of fresh cheese | 第76页 |
| 4.9 Sensory analysis | 第76-77页 |
| 5 Conclusion and future trends | 第77-79页 |
| Acknowledgement | 第79-80页 |
| References | 第80-91页 |
| Appendix | 第91-94页 |
| Papers published in the period of Ph.D. education | 第94页 |
