The introduction of Greek yogurt has changed the American taste in yogurt and has increased the sales of Greek yogurt from 4% to 48% in the overall yogurt market. The Greek yogurt market in the US is expected to grow at a CAGR of 5.01% during the forecast period. The growing health awareness among the American consumers is leading to an increase in the demand for Greek yogurt, which has helped to increase the sales of Greek yogurt by 48% in 2014. The consumers of Greek yogurt view it as a healthier substitute to regular yogurt because it contains less sugar and calories, and is either fat-free or low-fat. It also contains high protein and is more nutritious than regular yogurt.

A sauce is a type of condiment used as a dip, glaze, filling, or accompaniment to food. It is used to enhance the flavor, visual appeal, and taste of food products or as a complementary dish in some cultures. Tomato sauce, ketchup, soy sauce, mustard, chili sauce, béchamel, and hollandaise are examples of some of the most commonly consumed sauces. Dressings, on the other hand, are used for garnishing food products and enhancing their taste. Items like salads, burgers, and sandwiches use dressings. Some of the most commonly used dressings are mayonnaise, oil and vinegar, Caesar, Italian, and Russian. Many dressings are also used as a dip for bread and vegetables.

The word 'vitamin' is a generic descriptor for a group of chemical compounds or ingredients that have similar molecular structure and have the ability to perform a required function in the body. The chemical compounds or ingredients that constitute vitamins are called vitamers. There are 13 known types of vitamin with each type having multiple vitamers. For instance, vitamin A has about six vitamers: retinol, retinal, and four types of carotenoids. Vitamin B has eight known vitamers.

Baking is a process where food is cooked using continuous dry heat by convection. The commonly baked item is bread, though many other types of food are also baked.

使用抗坏血酸和2,6-二叔丁基-4-甲基苯酚保护剂，以石油醚-丙酮（体积比4∶1）混合液为提取剂，分别用水浴直接提取法、超声辅助提取法和微波辅助提取法从胡萝卜粉中提取类胡萝卜素。采用不同温度和原料粒度进行从胡萝卜粉中提取类胡萝卜素的提取动力学实验。结果表明，水浴法和超声辅助法是符合反应-内扩散控制的动力学模型，所得提取动力学方程分别为：1）水浴法：y=0.009 9t＋0.110 7（R2=0.920 9，30 ℃）、y= 0.018 6t＋0.096 1（R2=0.893 7，40 ℃）、y=0.018 2t＋0.088 6（R2=0.965 7，45 ℃）；2）超声辅助法：y=0.001 1t＋0.0809（R2= 0.917 9，30 ℃）、y=0.001 6t＋0.043 9（R2=0.978 8，40 ℃）、y=0.001 8t＋0.039（R2=0.964 2，45 ℃）。表观活化能分别为Ea（水浴）=－26.825 1 kJ/mol和Ea（超声）=－35.196 5 kJ/mol。而微波辅助法则是符合混合控制的动力学模型，其方程为y=0.027 5t＋0.344 6（R2=0.972 3，30 ℃）、y=0.031 9t＋0.426 5（R2=0.868 9，40 ℃）、y=0.058 7t＋0.275 1（R2=0.973 4，45 ℃），表观活化能为E a（微波）=－36.105 2 kJ/mol。通过水浴法考察原料粒度对提取动力学的影响，结果表明原料粒度对提取速率和提取率的影响程度是60～80 目＞40～60 目＞20～40 目，即粒度越细越有利于类胡萝卜素的提取。

对绿豆皮黄酮的超声波辅助水提工艺及其体外抗氧化活性进行研究。在单因素试验的基础上，以超声提取时间、超声功率、超声温度和液料比为自变量，以绿豆皮黄酮提取量为响应值，采用四因素五水平的中心组合试验设计进行响应面回归分析。通过分析各因素的显著性和交互作用，优化得到绿豆皮黄酮的超声波辅助水提最佳工艺条件为：超声功率419 W（实际采用400 W）、超声温度70 ℃、超声时间75 min、液料比45∶1（mL/g），在此条件下绿豆皮总黄酮提取量可达（10.18±0.03） mg/g。在对绿豆皮水提黄酮的体外抗氧化活性研究中，发现经HPD100大孔吸附树脂初步纯化的绿豆皮水提黄酮对1,1-二苯基-2-三硝基苯肼自由基的清除能力和VC相当，而其对羟自由基清除能力低于VC，绿豆皮水提黄酮对2 种自由基清除的IC50分别为6.57 μg/mL和54.21 μg/mL，VC的IC50值分别为6.12 μg/mL和16.58 μg/mL。

根据吸附理论，在水分活度为0.11~0.9 范围内，环境温度为25℃下，采用静态称重法研究了冻干圣女果粉的吸附和解吸等温线；通过DSC 测量不同水分含量下的玻璃态转变温度，并采用Gordon-Taylor方程对其进行了非线性拟合。研究表明：冻干圣女果粉在25℃下的吸附等温线和解吸等温线的类型都为J型，属于Ⅲ型等温线；在水分活度为0.23~0.76 范围内存在明显的解吸-吸附滞后现象，属于H3 型；GAB和Peleg 模型都描述冻干圣女果粉的吸附特性。随着水分含量的增加，冻干圣女果粉的Tg 发生了显著降低；Gordon-Taylor 方程能够较好的拟合其玻璃化转变曲线。对比水分活度储藏理论和玻璃化转变理论，发现二者在预测冻干圣女果粉贮藏稳定性上存在一定的差异。

通过响应面法优化玉米淀粉、壳聚糖和甘油的质量分数来制备可食膜，以机械性能（伸长率、抗拉强度）和透湿性（water vapor permeability，WVP）为评价指标，得出二次响应预测模型。结果表明：玉米淀粉、壳聚糖和甘油的质量分数分别为3.71%、0.95%和0.64%时，抗拉强度最大；3 种物料质量分数分别为3.82%、0.50%和1.00%时，伸长率最大；3 种物料质量分数分别为3.52%、0.52%和0.50%时，WVP最小。综合考虑，玉米淀粉、壳聚糖和甘油质量分数分别为3.50%、0.50%和0.67%时，可食膜的性能最优。