特殊医学用途配方食品研发的几点思考

<正>我国特殊医学用途配方食品的法律地位是在2015年确立,《中华人们共和国食品安全法》对特殊医学用途配方食品的研发,产品注册审评明确规定。特殊医学用途配方食品的研发一直没有法律地位,但是在不断发展的同时,直到2015年特殊医学用途配方食品的研发地位终于被我国的法律承认,并出台通过食品法明确特殊医     

产品研发多职能团队建设与管理分析

文章在研究中以产品研发多职能团队为核心,明确产品研发多职能团队的作用,分析产品研发多职能团队目标制定原则,提出建设管理意见,提高整体研发团队的综合素养,保证产品研发的顺利进行,并为相关研究人员提供一定的借鉴和帮助。     

关于特殊医学用途配方食品研发的几点思考

目的:2015年10月1日,《中华人民共和国食品安全法》正式颁布实施,赋予了特殊医学用途配方食品的法律地位,结合注册审评法规及产品特点,对特殊医学用途配方食品的研发提供参考建议。生产企业应当具备相应的研发机构、设备和人员,注重产品配方、生产工艺和稳定性等研发过程。方法:系统整理相关法律法规对特殊医学用途配方食品研发的要求,结合产业发展现状及特点进行讨论分析。结果:生产企业应具备相应的研发机构、设备和人员,注重产品配方、生产工艺和稳定性等研发过程。结论:生产企业应当注重特殊医学用途配方食品的研发管理并建立第一责任人的理念,注册审评部门应当与时俱进、创新工作方式,共同促进特殊医学用途配方食品产业规范、快速发展。     

特殊医学用途配方食品产品配方研发注册常见问题及解决建议研究

目的 通过探讨分析特殊医学用途配方食品产品配方研发注册存在的问题及解决建议，为该类产品研发、注册管理、临床使用等提供参考。方法 从产品注册申请和技术审评的角度，对特殊医学用途配方食品的含义和组成要求、研发设计原则及重点内容、注册申请材料关注重点等进行分析总结。结果 特殊医学用途配方食品的产品配方设计应以标准和法规为基础，整体观是产品配方设计的重点，临床使用是产品配方设计的主导，同时应关注注册申请材料的完整性和统一性。结论 产品配方设计是特殊医学用途配方食品研发的重中之重，应关注其科学性、合理性和临床适用性，相关部门也应进一步完善相关标准法规。     

化妆品研发程序与配方设计原则

提出了化妆品产品研发的程序,结合化妆品相关标准和产品的质量特性,论述了化妆品配方设计的原则,科学合理的化妆品配方的设计对产品的质量的控制和产品的生产环节都非常重要。     

中国婴幼儿配方乳粉产品标准与配方发展趋势

中国婴幼儿配方乳粉生产研发随着乳品工业的发展迅速发展,截至2021年3月,全国有117家婴幼儿配方乳粉生产企业取得生产许可证和配方注册证。该文介绍了从"第一代"到"第四代"的中国婴幼儿配方食品国家标准和相关政策的变更,简述了从20世纪70年代起至2021年的标准、生产许可要求与配方发展史,探究未来"第五代"中国婴幼儿配方乳粉的配方发展趋势。最新版国家标准于2021年3月18日公布,婴幼儿配方乳粉行业面临二次配方注册提升考验,生产企业在配方研发和申请注册时间过度上的难度空前绝后;在市场空间不大且市场细分更甚的形势下,该文提出了企业个性化配方,特别是以全羊乳粉的产品原料与配方开发可能带来市场突围的积极影响,旨在助益婴幼儿配方乳粉产品的研发。     

千层蛋糕防腐配方实验及保质期预测研究

为了延长千层蛋糕的货架寿命,开展产品防腐配方实验及保质期预测研究。通过单一和复合配方实验,结果表明:脱氢乙酸钠对千层蛋糕霉菌的抑制效果比丙酸钙好,在复合配方中随着脱氢乙酸钠比例的增加,效果也不断增强;脱氢乙酸钠与丙酸钙复配具有增效作用,在实验条件下以0.75E脱∶0.25E丙(即脱氢乙酸钠0.375 g/kg,丙酸钙0.625 g/kg)复配效果最佳。在保质期预测实验中,运用Svante Arrhenius模型预估最优配方千层蛋糕在温度20℃、湿度60%保藏条件下保质期为98~117 d。这与常温对照组的保质期(89 d)存在-23.9%~-10.1%的误差,但总体来讲,研究不仅提高了传统千层蛋糕的保质期,而且快速而较为有效地预测了千层蛋糕的货架寿命,缩短了产品从研发到上市销售的周期,为厂家节约了研发成本,值得推广应用。     

纺机整机产品研发数字化集成系统的开发与应用

介绍了纺机整机产品研发数字化集成系统的国内外现状及发展趋势,阐述了以产品研发数字化为核心的产品设计、分析仿真、工艺规划、数控加工、质量控制及生产管理的信息化集成平台实施的关键技术及技术路线.该集成系统的应用提高了产品研发质量、缩短了产品研发周期、有效地降低了整机产品研制成本.     

时讯

正婴幼儿奶粉配方注册管理政策将于10月1日起施行近日,国家食药监总局发布了《婴幼儿配方乳粉产品配方注册管理办法》,明确我国境内生产销售和进口的婴幼儿配方乳粉产品配方均实行注册管理,并严格限定申请人资质条件,每个企业原则上不得超过3个配方系列9种产品配方。该办法将于2016年10月1日起正式施行。     

利乐中国饮料产品研发中心正式开幕

2011年11月8日,利乐中国饮料产品研发中心在上海正式开幕。该中心将为乳品饮料企业提供饮料产品研发服务,降低其研发成本．缩短研发周期,     

LIFE CYCLE ASSESSMENT OF SOYBEAN OIL PRODUCTION

A life cycle assessment (LCA) case study was conducted on the processing of soybeans to soybean oil. Three stages of soybean oil processing are studied in detail: preprocessing, extraction and separation, and postprocessing. For extraction, hexane (current industrial process) and supercritical CO₂ (research and development [R & D ] laboratory‐scale process) methods are compared in detail. The initial life cycle comparison found that the laboratory‐scale CO₂ system was not as good in life cycle impacts as the hexane system. However, reasonable engineering improvements typical of scale‐up practices would make the CO₂ technology better than hexane and eliminate the hexane emissions. Utilization of membrane techniques to separate the small molecular CO₂ from the soybean oil hydrocarbon appears to be a much better R & D direction for development. This article illustrates the ability to use life cycle as an aid to R & D to select more advantageous directions for process improvement.     

复合调味食品精品研发措施及对策

根据目前复合调味食品的研发现状和多年从事复合调味研发经验,收集复合调味的研发信息来源,进行复合调味品研发的分析评价,实施复合调味食品精品研发过程,开展复合调味食品盲测,试销复合调味食品,修正伪精品以致满足消费者需要,成就复合调味食品精品研发措施及对策。     

加热不燃烧烟草制品发展现状及展望

为使我国科研技术人员把握国际烟草企业新型烟草制品中加热不燃烧产品的特点和技术走向,对目前市场上销售及在研的加热不燃烧烟草制品进行总结和分析,并着重对加热不燃烧烟草制品烟气化学的安全性进行了综述。结果表明:在新型烟草制品领域,专利数据显示三大跨国烟草企业（菲莫烟草、英美烟草及日本烟草）更注重在加热不燃烧烟草制品方面的技术开发, 尤其是菲莫烟草;烟气化学对比分析表明加热不燃烧烟草制品是行业未来最具发展潜力的热点;在加热不燃烧烟草制品技术领域,电加热型（含混合型）在口感和降低有害成分释放方面优于碳加热型;相比于纯电加热型产品,混合型产品的有害成分释放量更低。      

中国肉制品工业五十年回顾与展望(上)

本文详细总结了新中国五十年肉制品工业发展的方方面面,其中包括肉制品的数量、质量、品种、原辅料、加工工艺与设备、肉类科技进步与交流、人员培训、行业管理等等.着重阐明了改革开放后近20年的巨大变化,同时也对未来20年我国肉制品工业的前景作了初步展望.     

功能性乳酸菌研究的最新动态——菌株差异化策略

本文回顾了益生菌从早期发现和功能相关性研究、功能研究范式形成到肠道微生物群体与人体健康相关研究等益生菌研究模式的转变。重点介绍在肠道微生物群体研究的背景下,益生菌研究的差异化研究策略,双歧杆菌复合菌株对于过敏反应调节作用的优势、婴儿型双歧杆菌和成人型双歧杆菌功能的差别以及益生菌粘附性和血型关系等人群差异化益生菌研发策略。益生菌差异化策略的深入必将带来范式的转变,同时为人群细分策略提供科学依据。     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Cell Wall Compitions and Enzymes of Potatoes, Jicamas and Chinese Water Chestnuts . R. Pressey GENERAL PRINCIPLES: Stress Relaxation Behavior of Apple Pomace and Effect of Temperature, Pressing Aid and Compaction Rate on Juice Yield . S. H. I. Al-Mashat and C. A. Zuritz GENERAL PRINCIPLES: Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture . J. S. Chen, C. M. Lee and C. Crapo GENERAL PRINCIPLES: The Relationship of the Microstructure of Cooked Ham to its Properties and Quality . K. Katsaras and K. D. Budras INSTRUMENTAL MEASUREMENTS: Dynamic Rheological Measurement of Structure Development in High-Methoxyl Pectin/Fructose Gels . M. A. Rao and H. J. Cooley INSTRUMENTAL MEASUREMENTS: Evolution of Mechanical Characteristics of Tomatoes of Two Varieties During Ripening . R. Thiagu, N. Chand and K. V. R. Ramana METHODOLOGY & INSTRUMENTATION: Experimental Evidence of Slip Development in Capillaries and a Method to Correct for End Effects in the Flow of Xanthan Solutions . L. de Vargas, J. Perez-Gonzalez and J. de J. Romero-Barenque METHODOLOGY & INSTRUMENTATION: Measurement of Biaxial Extensional Viscosity of Wheat Flour Doughs . H. Huang and J. L. Kokini METHODOLOGY & INSTRUMENTATION: Development and Evaluation of an Automated Grain Breakage Tester for Determining Corn Breakage Susceptibility . S. A. Watson, W. D. Kreider, M. J. Sciarini and H. M. Keener METHODOLOGY & INSTRUMENTATION: Evaluation of a Modified Stein Breakage Tester for More Rapid Determination of Corn Breakage Susceptibility . S. A. Watson and H. M. Keener SENSORY ASSESSMENT: A Study of Texture-Flavor Interactions Using Free-Choice Profiling . I. Jaime, D. J. Mela and N. Bratchell FACTORS AFFECTING TEXTURE: Physical and Sensory Characteristics of Low Fat Ground Beef Patties . M. F. Miller, M. K. Andersen, C. B. Ramsey and J. O. Reagan FACTORS AFFECTING TEXTURE: Carbohydrate or Protein Based Fat Mimicker Effects on Ice Milk Properties . K. Schmidt, A. Lundy, J. Reynolds and L. N. Yee FACTORS AFFECTING TEXTURE: Rheological Behavior of Frozen and Thawed Low-Moisture Part-Skim Mozzarella Cheese . H. A. Diefes, S. S. H. Rizvi and J. A. Bartsch FACTORS AFFECTING TEXTURE: Base-Mediated Firmness Retention of Sweetpotato Products . W. M. Walter, Jr., H. P. Fleming and R. F. McFeeters FACTORS AFFECTING TEXTURE: Rheological Relationships Between Surimi Sol and Gel as Affected by Ingredients . B. Yoo and C. M. Lee FACTORS AFFECTING TEXTURE: Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes During Freeze-Thaw Treatments. III. Effect of Cooking Conditions and Concentration of Starch Paste . H. R. Kim, P. Muhrbeck and A.-C. Eliasson FACTORS AFFECTING TEXTURE: Amylopectin-Staling of Cooked Nonwaxy Milled Rices and Starch Gels . C. M. Perez, C. P. Villareal, B. O. Juliano and C. G. Biliadens FACTORS AFFECTING TEXTURE: The Role of Xanthan Gum in White Layer Cakes . R. A. Miller and R. C. Hoseney FACTORS AFFECTING TEXTURE: Effects of Flour Type and Dough Retardation Time on the Sensory Characteristics of Pizza Crust . D. M. Larsen, C. S. Setser and J. M. Faubion GENERAL PRINCIPLES: Sedimentation of a Single Particle in Systems of Xanthan with Locust Bean Gum in Relation to the Rheological Behaviour . H. Luyten W. Kloek and T. van Vliet INSTRUMENTATION & METHODOLOGY: Development of a Single-Kernel Wheat Characterization System . C. R. Martin. R. Rouser and D. L. Brabec INSTRUMENTATION & METHODOLOGY: Measurement of Single-Kernel Wheat Hardness Using Near-Infrared Transmittance . S. R. Delwiche INSTRUMENTATION & METHODOLOGY: Modal Analysis of the Dynamic Behavior of Pineapples and Its Relation to Fruit Firmness . H. Chen and J. Dr Baerdemaeker INSTRUMENTATION & METHODOLOGY: Breakage Susceptibility of Corn of Different Stress-Crack Categories . S. Gunasekaran and K. Muthukumarappan     

我国外贸服装企业转型策略研究——以苏中地区为例

本文以苏中地区服装外贸企业的发展现状为例,探讨了服装外贸企业发展存在的问题及不足,提出了企业应从设计研发、消费市场研究、营销模式创新、管理监督及创新型人才培养等5个方面解决生存困境,并对企业的转型发展提出了一些建议。     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Dynamic Rheological Properties and Microstructure of Partially Insolubilized Whey Protein Concentrate Gels. T.Y. Hung and D.M. Smith GENERAL PRINCIPLES: Stress Relaxation of Fruit Gels. Evaluation of Models and Effects of Composition. M. Gamero, S.M. Fiszman and L. Duran INSTRUMENTATION & METHODOLOGY: Physicochemical and Sensory Characteristics of Selected Michigan Sweet Cherry (Prunus aviurn L.) Cultivars. D.E. Guyer, N.K. Sinha, T-S Chang and J. N. Cash INSTRUMENTATION & METHODOLOGY: Measuring Tenderness of Meat Products by Warner Bratzler Shear Press. M. Zhang and G.S. Mittal INSTRUMENTATION & METHODOLOGY: A Filament Stretching Device for Measurement of Extensional Viscosity. V. Tirtaatmadja and T. Sridhar INSTRUMENTATION & METHODOLOGY: Fractal Analysis to Characterize Ruggedness Changes in Tapped Agglomerated Food Powders. B.J. Berletta and G.V. Barbosa-Canovas INSTRUMENTATION & METHODOLOGY: Performance of the Helical Screw Rheometer for Fluid Food Suspensions. M.S. Tamura, C.F. Shoemaker and J.M. Henderson INSTRUMENTATION & METHODOLOGY: Objective Measurement of Retrogradation in Cooked Rice During Storage. I. Lima and R.P. Singh INSTRUMENTATION & METHODOLOGY: Compressive Stress-Strain Relationships of Two Puffed Cereals in Bulk. C. Nuebel and M. Peleg INSTRUMENTATION & METHODOLOGY: Effects of Flour-to-Water Ratio and Time of Testing on Sorghum Porridge Firmness as Determined by a Uniaxial Compression Test. A.A. Mohamed, B.R. Hamaker and A. Aboubacar INSTRUMENTATION & METHODOLOGY: Relationships Between Electromyography, Sensory and Instrumental Measures of Cheddar Cheese Texture. F.R. Jack, J.R. Piggott and A. Paterson SENSORY ASSESSMENT: What Sensory Characteristics Drive Product Quality? An Assessment of Individual Differences. H. Moskowitz and B. Krieger SENSORY ASSESSMENT: Time-Intensity Methodology for Beef Tenderness Perception. L. M. Duizer, E.A. Gullett and C.J. Findlay FACTORS AFFECTING TEXTURE: Hydrothermal Processing of Pacific Chum Salmon: Effects on Texture and In-Vitro Digestibility. S. Bhattacharya, G.S. Choudhury and S. Studenaker FACTORS AFFECTING TEXTURE: Rheological Properties of Mozzarella Cheese Filled with Dairy, Egg, Soy Proteins, and Gelatin. Y.L. Hsieh, J.J. Yun and M.A. Rao FACTORS AFFECTING TEXTURE: Firmness of Canned Grapefruit Sections Improved with Calcium Lactate. T.A. Baker FACTORS AFFECTING TEXTURE: Mass Transfer and Textural Changes during Processing of Apples by Combined Methods. A. Monsalve-Gonzalez, G.V. Barbosa-Canovas and R.P. Cavalieri     

国产纺织器材专件的发展现状及特点

详述了纺织器材专件在提高成纱品质、节能降耗和降本增效等方面的重要作用,分析了国产纺织器材专件和国外产品的差距;认为近年来国产器材专件发展呈现出消化吸收引进技术速度加快,仿制品质量差距明显缩小,自主创新能力加强的特点。并指出国内纺织器材专件企业已步入消化吸收、仿制先进和自主开发相结合的良性发展轨道。     

现代棉纺生产线应用现状与发展趋势

探讨现代棉纺生产线应用现状与发展趋势。分析介绍了当前国际上棉纺生产线的基本特征、设备技术性能以及国内开发应用现状及效果。指出:纺机行业应进一步加大研发力度,提高装备的稳定性与可靠性,重点发展并推广具有性价比优势的短流程清梳联、高效能精梳机、自调匀整并条机、机电一体化的自动落纱粗纱机、带集体落纱的细纱机长车、粗细联及细络联、自动络筒机等高端产品。纺织企业应从自身实际出发,优先采用高效能单机,有选择地逐步采用连续化生产设备、在线监控装置及信息化管理系统,从而减少用工、提升质量、提高效益、改善劳动环境、节约能源。