降低成本和增强功能是提高包装价值的有效途径

包装企业管理是对包装经济活动进行的决策、计划、组织、指挥、协调、激励、控制和创新活动，它是综合运用社会科学和自然科学的原理和方法，对包装生产、流通、分配、消费等活动进行管理的过程。在这个时代背景下，企业如何实现包装管理，就是在保证一定社会效益、环境效益的前提下充分实现包装的价值性，获得最大的经济效益。企业的效益体现在产品是否受消费者认可，产品的价格是否和该产品的价值相符。如何确定包装产品的价值，有学者就这个问题给出了一个公式：     

青豌豆气调包装工艺及其质量评价

摘要：包装内气氛与包装材料选择性透气性是影响果蔬气调包装质量的主要因素。对青豌豆采用6组不同初始气体组分、3种包装材料进行气调包装，在5℃，相对湿度85％的环境下贮藏7d后，测定青豌豆的相关质量指标，并与未包装产品进行比较，结果表明气调包装对青豌豆保鲜效果显著；在此基础上，用主成分分析法构造了气调包装产品质量的综合评价模型，对气调包装青豌豆质量进行综合评价，得出青豌豆气调包装的最佳初始气体组分，分析了不同包装材料对青豌豆气调包装质量的影响。     

药品包装：人性化的文明产物

从消费者角度来看，其对于药品使用功能的关注度要远远高于其他一般商品，因而药品包装价值在整个商品价值中所占的比例也要低于其他产品。在发达国家，药品包装价值占药品价值的30％，而在我国，这个比例还不足10％。但近年来，我国各大企业也开始重视药品的包装，使其在安全性、实用性、美观性方面都有了一定的提高。     

包装设计的瓶盖功能进化论

以包装瓶盖的发展变化为启示，分析了包装设计的瓶盖的功能进化价值，提出了包装瓶盖功能进化的依据与设计思路，促进更好的功能满足及消费需求。     

充分运用"包装设计"为产品创造价值

1 包装的重要性。首先，产品是企业实现各种利益的载体，而包装又是以具体的形式向顾客传递价值。其次，包装又是代表企业与消费者接触最多、成本最低的一种媒介，传递着品牌与产品的价值。当顾客购买产品时首先会通过包装判断产品的价值，而对价值的判断不仅仅是从审美的角度，而是通过包装所传递的满足或引导他潜在需求的信息来实现的。     

插画在新式茶饮料包装设计中的应用

塑造面向年轻消费群体的个性化品牌是促进新式茶饮料行业发展的趋势，插画以活跃、多变的表现形式，可以使包装更具视觉冲击力，更契合年轻消费群体的审美取向，因此成为新式茶饮料包装设计的热点。文章剖析了插画的艺术表现力及其在茶饮料包装设计与品牌塑造中的应用价值，发现在茶饮料包装设计中应用插画艺术可以打造差异化的品牌形象、提升品牌的情绪价值传达、增强用户的品牌忠诚度。并提出了插画设计在新式茶饮料包装设计中的应用策略。     

提高废纸利用价值的途径——生产纸浆模塑包装制品

提高废纸利用价值的途径──生产纸浆模塑包装制品欧建志，王文生大连轻工业学院１１６０３４关键词纸浆模塑，废纸，包装采用废纸生产纸浆模塑包装制品（以下简称纸模）是提高废纸利用经济价值的一条有效途径。ｈａ模包装制品的发展趋势和适用范围纸模包装制品一般用于产...     

日本针对欺骗性包装定下新指引

针对过度包装及欺骗性包装，日本最近制定了新的包装指引。日本百货业协会积极回应有关指引，并成立了专责委员会以进行针对性的跟进。指引规定：包装生产商应尽可能缩小包装容器的体积，容器内的空位不应超过容器体积的20％：包装成本不应超过产品出售价的15％：同时包装上应清楚显示正确的产品价值。     

包装印刷中陷印技术的应用

包装是商品的重要组成部分，对保护商品、促进销售、增加商品附加值，以及在商品的流通、储运、使用等方面起着重要作用。随着市场经济的发展和人们生活水平的提高，对商品的包装提出了更高要求。在现代包装中，包装不仅应满足包装结构的合理性和包装造型设计的新颖性，而且必须与精美印刷联系在一起，以实现商品使用价值与销售价值的统一。     

浅谈系同类型的陷印处理方法

在我们生活中有各种各样的包装，一个好的包装可以实现商品的价值。一方面高品质包装印刷品要求印刷过程精确套准，另一方面由于工艺和设备缺陷无法实现，这对矛盾如何解决？此时，数字陷印技术就起到了很大的补救效果。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.