Meat, poultry, and seafood are rich in nutrients such as proteins, vitamins B and E, iron, zinc, and magnesium. These foods are available in the market in fresh, frozen, ready-to-eat, and processed forms. Proper packaging of these foods is essential to preserve their quality, texture, and taste. Suppliers of these foods opt for packaging vendors that can provide appealing packaging solutions in terms of quality, material, color, and services. Enhanced quality and visibility of products for consumers lead to increased sales.

Oilseeds and grain seeds are important components of crop cultivation. Oilseeds contain a significant quantity of oil, enough to warrant its extraction. These seeds constitute soybeans, canola, pennycress, sunflower, and other seeds that allow expression of oil. Grain seeds constitute seeds cultivated for production of grains such as wheat, rice, oats, barley, corn, and sorghum. Modern seeds are biotechnologically enhanced to include favorable traits. Demand for oilseeds and grain seeds, directly depends on global food consumption, which is set to increase with the rise in global population.

Yeast is a eukaryotic microorganism, which is used as a leavening agent. It is rich in proteins and acts as a probiotic. Based on type, yeast is segmented as Baker's Yeast, Brewer's Yeast, Feed Yeast, Industrial Yeast, Bio-ethanol Yeast, and Wine Yeast. Yeast is used in various end-use applications such as the Food and Beverage, Feed, and Other sectors.

以高酸值米糠毛油为原料，采用两次碱炼脱酸工艺，以碱炼得率、脱色率、谷维素损失率、甾醇损失率为考察指标，研究碱液质量分数对两次碱炼脱酸工艺中一次、二次碱炼效果的影响，并与一次碱炼脱酸工艺进行比较。结果表明: 随碱液质量分数的增大，两次碱炼脱酸工艺中的一次、二次碱炼的碱炼得率变化不大，一次碱炼脱色率在14． 24% 时最大，二次碱炼脱色率呈起伏变化; 两次碱炼脱酸工艺中二次碱炼时采用较低的碱液质量分数有利于甾醇和谷维素的保留; 与一次碱炼脱酸工艺相比，两次碱炼脱酸工艺在相同碱液质量分数条件下，油脂碱炼得率平均提高4． 89 个百分点，谷维素损失率平均降低5． 87 个百分点; 在碱液质量分数较低( 8． 07% ～ 14． 24%) 时，脱色率平均提高9． 25 个百分点，甾醇损失率平均降低12． 64 个百分点。对于高酸值米糠毛油，采用两次碱炼脱酸工艺和质量分数为14． 24%以下的碱液，对提高碱炼得率和脱色率以及减少谷维素和甾醇的损失都具有明显优势。

采用超临界CO2萃取技术提取甜瓜籽油，在单因素实验的基础上，运用正交实验设计优化工艺条件。结果表明超临界CO2萃取甜瓜籽油的最佳工艺条件为: 萃取压力30 MPa，萃取温度45℃，萃取时间5 h，CO2流量8L /min，甜瓜籽粉碎粒度24 目。在最佳条件下，甜瓜籽油得率为29． 34%。利用GC － MS 对甜瓜籽油脂肪酸组成进行分析，结果表明超临界CO2萃取的甜瓜籽油共鉴定出12种脂肪酸，其中饱和脂肪酸以棕榈酸( 10． 87%) 、硬脂酸( 5． 57%) 为主，不饱和脂肪酸以亚油酸( 64． 29%) 、油酸( 16． 64%) 为主。

为研究不同品种葵花籽油的氧化稳定性，采用Schaal 烘箱法连续加热12 d，分别测定葵花籽油过氧化值、酸值、碘值、共轭二烯和共轭三烯含量，并用高效液相色谱法分析亚油酸与α －生育酚含量。结果表明: 在氧化过程中油葵6 号过氧化值在6 d 时均显著低于其他各品种，共轭二烯含量显著低于T012244 和内葵杂3 号，碘值在9 d 时显著高于内葵杂3 号但与白葵杂6 号和T012244 差异不显著，酸值与共轭三烯含量在12 d 时均显著低于白葵6 号、T012244。油葵6 号过氧化值、酸值和碘值在6 d 内均未超过国标规定的标准。油葵6 号中亚油酸与α － 生育酚含量均显著高于其他各品种。油葵6 号葵花籽油氧化稳定性较强。