The history of phytosterols dates back to the 1950s when the first known pharmaceutical preparation of phytosterols, Cytellin, was introduced in the US market. After their introduction, the adoption of phytosterols started in the 1990s. Phytosterols are widely available in a number of natural sources such as fruits, vegetables, and nuts. To complement these natural sources, phytosterols are being increasingly incorporated into the human diet through fortified functional foods and dietary supplements. Furthermore, phytosterols are also being used in the manufacture of face creams and lipsticks. Phytosterols are known to block the cholesterol absorption in the small intestine and thereby aid in the reduction of LDL cholesterol or bad cholesterol. There is also substantial evidence, as suggested by the Food and Agricultural Organization of the United Nations (FAO), the US Food and Drug Administration (FDA), and the European Food Safety Authority (EFSA) to justify the same. Phytosterols are also known to help in the prevention of cardiovascular diseases and cancer. Various health regulatory bodies prescribe different dosage rates of phytosterols, but a minimum intake of two grams of phytosterols daily is recommended in order to experience the health benefits offered by these compounds.

Cheese is a food derived from the milk protein casein by coagulating the milk. Fats and proteins are the main ingredients for cheese. The texture and the flavor of the cheese depend on the age of the cheese and source of the milk. Cheese is a good source of calcium, protein, sodium, phosphorus, and other nutrients.

Organic food and beverages are products that are produced using processes and techniques associated with organic farming. As the name suggests, organic farming entails the use of procedures and raw materials that are natural and biological in their entirety. Even though organic farming may sound like a method that has been recently been put to use, due to the growing awareness of society toward health-related issues, it is actually the most conventional form of farming. In fact, the use of chemicals and fertilizers in farming has only taken a front seat as recently as the 20th century.

Animal feed is used to provide nutrition to livestock such as poultry, swine, cattle, horses, and sheep. It includes feed cereals, cakes and meals, co-products from the food sector, minerals, additives, vitamins, oil and fats, and supplements such as silage of legumes, grass, and hay or harvested crops. Animal feed has high fiber content, vitamins, minerals, and other nutritional benefits. Animal feed plays an important role in ensuring safe, affordable, and abundant animal protein.

Trace minerals, also known as micro minerals, are used in small quantities in animal feed. They play an important role in maintaining animal health. Trace minerals used in animal feed are organic or inorganic in nature. The bioavailability of organic trace minerals is higher than inorganic trace minerals. As a result, organic trace minerals are now increasingly being preferred over inorganic trace minerals for use in animal feed.

为了提高膨化花生粉的抗氧化性，通过单因素试验，确定了提高膨化花生粉抗氧化性最为有效的抗氧化剂种类，利用OXITEST 油脂氧化仪以抗氧化时间为响应值，采用响应面分析法优化抗氧化剂的配比。结果表明: TBHQ 与PG 的组合可显著增强膨化花生粉的抗氧化性，加入增效剂柠檬酸后，其效果更为明显; 当TBHQ 添加量为0． 013% ( 以样品所含油脂计，下同) ，PG 添加量为0． 001%，柠檬酸添加量为0． 007%时，膨化花生粉抗氧化性最好，抗氧化时间为44． 79 h。

采用热榨法、冷榨法、不同酶制剂辅助压榨( 热榨、冷榨) 法、水酶法提取火麻籽油，并对不同方法提取的火麻籽油进行提取率、感官特性、理化特性、营养成分的比较分析。结果表明: 水酶法提取火麻籽油的提取率最高，为83． 2%; 冷榨法提取火麻籽油和水酶法提取火麻籽油的酸值和过氧化值都相对较低; 不同方法提取的火麻籽油的脂肪酸含量无明显差异; 碱性蛋白酶Alcalase2． 4L 辅助冷榨法提取的火麻籽油VE含量最高，达到42． 10 mg /100 g。对不同方法提取火麻籽油的品质进行分析，可为提取高品质火麻籽油奠定理论基础，同时也为水酶法提油技术工业化提供了参考依据。

为寻求我国大鲵资源利用新途径,并建立大鲵尾部油的最佳提取方法及工艺,采用酶解法从大鲵尾部脂肪组织中提取大鲵尾部油,并对所得的大鲵尾部油进行理化性质及脂肪酸组成分析。结果表明,酶解法提取大鲵尾部油的最佳工艺条件为:酶添加量0. 3%,料液比1∶ 1. 0,酶解时间1. 0 h,酶解温度60℃,pH 6. 5;在最佳条件下,提取率为98. 53%。所提的大鲵尾部油达到我国水产行业SC/ T 3502—2000 粗鱼油的一级标准。酶解法所提大鲵尾部油中检测出17 种脂肪酸,单不饱和脂肪酸(MUFA)含量为49. 42%,多不饱和脂肪酸(PUFA)含量为29. 35%。

以薏米糠为研究对象,采用响应面法对水酶法提取薏米糠油工艺条件进行优化,通过回归方程模型得出最佳工艺条件为:料液比1∶6,酶解pH 6,酶解温度50℃,酶解时间3 h,酶用量0. 8%(α - 淀粉酶0. 8% + 中性蛋白酶0. 8%)。经3 次平行验证性试验,薏米糠游离油得率均值为76. 61%。测得薏米糠游离油含有9 种脂肪酸,不饱和脂肪酸含量达85%以上。

为实现超临界CO2萃取技术高效萃取牡丹籽油，先利用微波技术对原料进行预处理，再利用超临界CO2萃取技术萃取牡丹籽油。固定微波功率800 W，采用正交实验得到微波预处理最佳条件为: 微波预处理时间40 s，原料粉碎粒度100 目，原料水分含量6. 2%。采用响应面法对超临界CO2萃取工艺条件进行优化分析，得到最佳工艺条件为: CO2流量25 kg /h，萃取压力33 MPa，萃取温度40℃，萃取时间100 min。在最佳条件下，牡丹籽油萃取率高达98. 55%。与未经微波预处理直接进行超临界CO2萃取所得牡丹籽油相比，水分及挥发物含量降低，酸值和过氧化值升高。