红烧（鱼回）鱼（二）

红烧（鱼回）鱼之所以能成为本帮菜中的＂头道工夫菜＂,是因为它最早把＂红烧＂这一传统烹饪技法的境界定位在＂自来芡＂上。这一划时代的烹饪审美理念,是本帮菜为中华美食文化所做出的最伟大的贡献之一。 ＂自来芡＂是什么意思呢？那就是成菜毋需勾芡,完全靠这道菜的主料、辅料和佐料在适当的火候条件下,近乎＂天然＂地合成一种浓厚细腻、如胶似漆的黏稠卤汁。上海人称这种质感为＂像镀了一层腊克（一种清漆的俗称）＂。     

红烧（鱼回）鱼（一）

提起上海本帮菜的历史，人们往往会提起上海东南郊的三林塘镇，其实，上海本帮菜的源头有三个，那就是三林、宝山和川沙。而提起宝山，就不得不提吴淞老镇和老镇上“合兴馆”的红烧（鱼回）鱼。     

服务贸易总协定（GATS）（续二）

本附录适用于影响空中运输服务(无论是定期还是非定期)和辅助性服务贸易的措施。本协定下的任何特定承诺都不应当降低或影响各成员在WTO协定生效前所签订的双边或多边协定的义务。     

牛皮制革实用技术（十七）（续）

坯革经过干燥、整理的一系列处理后．已经具备了皮革的基本性能和良好的外观。但是，即使到了这个阶段，还没有达到商业要求．也就是说．还不能作为商品出售，不可能实现其价值。对于光面革来说，尤其如此。通过涂饰，可以进一步提高革的内在质量和外观质量．提高革的利用率和使用价值获得高附加值。因此．皮革涂饰是制革生产中的一个重要环节。     

Brightness（亮度）＆Whiteness（白度）

在造纸工业中,brightness译为“亮度”,whiteness译为“白度”。很多人将两者混为一谈,有辞典称两者为同义词,但实际上这两个词在英文中是不同的概念。     

住院病人的营养治疗（连载一）（连载一）（连载一）

最近，本刊陆续收到一些读者的来信，希望能够了解患者住院期间的营养治疗方法和医嘱中不同饮食的适应病症，以便配合医生临床治疗，本刊邀请有关专家解答如下，敬请读者关注。     

超级（耐久）拒水整理工艺（一）

超级（耐久）拒水整理工艺赋予织物以优秀的拒水性和耐洗效果，并兼有一定的拒油性能。作者评述了各类含氟整理剂的性能；试了整理后织物的拒水拒油性；分析了各种整理工艺；并介绍了新一代的超级拒水织物产品；并对我国开发这类产品提出了建议。     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

天然香精香料与生物技术

天然香精香料是高价值的精细化工产品和食品添加剂,但原料来源有限且提取成本高。利用生物技术生产这类产品具有广阔的前景。简述了发酵工程、酶工程、细胞工程和基因工程在香精香料中的应用,并探讨了生物技术在香精香料中的应用前景。     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

环保纤维与绿色染整

环保纤维只是一种原料,并不能保证生产出绿色纺织品,而后者在很大程度上取决于加工的因素,绿色染整是用环保纤维生产绿色纺织品的保证。绿色染整必须从工艺改革着手,基本上不用传统的水相反应工艺,做到无水或少水生产。     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发,介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。     

筒纱绞纱漂染过程控制技术及装置

阐述了纱线漂染设备中染液循环泵的运行现状,介绍了筒纱或绞纱漂染过程中应用特殊的染液循环泵脉动控制程序的基本工作原理及结构,分析了运用该装置后的染色纱线品质提升情况和节能降耗效果。得出配置脉动控制程序的染机在工作中能非常有效地强化染液穿透被染纱线的功能,提升染色纱线品质;同时,该染机的能耗较常规设备有大幅度下降,降幅高达45%~55%。