相变储能材料研究进展

综述了固-固相变储能材料（s-S PCMs：sofid-solid phase change materials）、固-液相变储能材料（s-1 PCMs：solid—liquid phase change materials）的主要优缺点，并主要介绍了以下2种封装方式：（1）PCMs与基体材料复合制成定型PCMs，包括：与有机高分子材料机械共混、用无机多孔材料封装；（2）PCMs微囊化。此外，还分析了PCMs的主要应用领域及PCMs的主要研究方向。     

Overcoming the Taste Stigma of Soy

ABSTRACT: Can labels unknowingly influence a person's taste perceptions? Using a “phantom ingredient” taste test, the presence or absence of a labeled ingredient (soy) was shown to influence sensory evaluations of a food. In particular, a nutrition bar wrongly purporting to contain soy generated negative ratings of taste, aftertaste, and attitude, yet generated favorable ratings of its nutritiousness. Because there was actually no soy in the product, these differences represent biases caused by ingredient labeling. Given the appropriate segment of consumers (health‐oriented), ingredient labeling may have more favorable consequences. This power of suggestion might also be expanded to other ingredients or processes, such as those involving biotechnology or organic production.     

HACCP在保健食品西洋参口服液生产中的应用

保健食品行业GMP的实施有利HACCP的应用推广。本文应用HACCP于传统保健食品西洋参口服液生产过程中，将生产及加工过程中危害因素降最低限度，以确保产品的质量与安全。     

Exploring the landscape of modern academic psychology: Finding and filling the holes.

Like any other domain of human activity, psychology has its fads and fashions. One consequence of fads is an overconcentration of resources on specific problems or approaches, which leaves other important problems or approaches (holes) underappreciated and understudied. This article is primarily about different factors (such as negativity bias, polarization of positions, focus on internal causes of behavior, dedication to a narrow view of what science is) that result in holes and about explorations of some of these holes that have interested the author. Psychologists should look more in the holes left behind by current enthusiasms. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Microbiological safety of kinema, a fermented soya bean food

Kinema is a fermented soya bean food of Nepal and the hilly regions of North-eastern States of India. Generally, the fermentation is dominated by Bacillus spp. that often cause alkalinity and desirable stickiness in the product. The present study was undertaken in a limited number of commercial (market) kinema samples to test for the presence of foodborne pathogens and their properties. Bacillus cereus was present in numbers exceeding 10⁴ cfu/g product in five of the tested 15 market samples. Enterobacteriaceae and coliform bacteria exceeded 10⁵ cfu/g in 10 of the 15 samples. Escherichia coli exceeding 10⁵ cfu/g was found in two samples. Staphylococcus aureus was not detected in any of the tested samples. Of 31 isolated typical and atypical strains of B. cereus, 18 representative strains were tested qualitatively for the ability to produce diarrhoeal type enterotoxin (BCET) using an Oxoid BCET-RPLA test kit. Overall, BCET was formed by 12 strains in BHIG (brain heart infusion broth +1% glucose), by seven strains on sterilized cooked rice, and by five strains on sterilized cooked soya beans. Semi-quantitative tests on BCET revealed that levels exceeding 256 ng/g soya beans, produced by single pure culture inoculation with the isolated B. cereus strains, were reduced to ≤ 8 ng/g by frying kinema in oil, a common procedure when making kinema curry. It was also shown in a mixed pure culture experiment that a kinema strain B. Subtilis DK-W1, is able to suppress growth and BCET formation by a selected toxin producing strain (BC7-5) of B. cereus. It is concluded that the traditional way of making kinema and its culinary use in curries is safe. However, for novel applications of kinema, safety precautions are advisable.     

发展我国冻干蔬菜产业大有可为

本文介绍了真空冷冻干燥食品的发展现状、特点及其工艺流程 ,着重讨论了发展冻干食品工业的广阔前景     

Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety of produce

Modified Atmosphere Packaging and related technologies are increasingly used to extend shelf-life of fresh produce. This paper reviews the effect of such technology on the spoilage microbiological flora and food-borne pathogens which may be present in produce and also on the organoleptic properties of the product.     

Advancing controlled release packaging through smart blending

Researchers from Rutgers University and Clemson University have collaborated to develop a concept of using smart blending to generate functional packaging films for the controlled release of active compounds such as antimicrobials, antioxidants and flavour compounds to extend the shelf‐life of food. In this paper, literature results are reviewed to justify the significance of controlled release packaging (CRP) and the research gaps for further development are identified. A major research gap is the lack of packaging materials that can provide the release of active compounds at rates suitable for a wide range of food packaging applications. Smart blending is a promising technology for bridging this research gap. To fully realize the potentials of smart blending, a systematic approach for developing CRP using smart blending is also presented. Copyright © 2005 John Wiley & Sons, Ltd.     

美国食品安全管理法规与举措

以美国国会研究服务部对第107届国会就食品安全方面的一份报告为基础,主要对美国的公共健康问题现状、美国食品安全的联邦规范框架组成、美国食品安全控制最新进展和国会对食品安全提出的新议题做了综述,对我国的食品安全控制和管理体系的建设发挥一点借鉴作用。     

Effect of dose rate and length of storage on the ESR signal strength in irradiated chicken bone

One hundred and twenty-five pairs of chicken drumsticks were randomly allocated to one of five dose rates: 5, 10, 15, 20 or 600 kGyh-. The highest dose rate was obtained using a linear accelerator whilst the remaining dose rates were provided using a ⁶⁰Co gamma source. Each batch of 25 pairs was further divided into groups five of which were stored at 4°C for 0, 7, 14, 21 or 28 days. ESR spectroscopy was used to measure the intensity of the radiation-induced signal. There was a quadratic relationship between ESR signal strength and dose rate, which although statistically significant is unlikely to be of practical importance. The magnitude of the ESR signal declined by about 20% over the first 14 days of storage at 4°C and thereafter the decrease was minimal.