欢迎订阅2010年《食品科技》

《食品科技》创刊于1975年。现为国家中文核心期刊,被《中国知网》、《中国学术期刊(光盘版)》、《中国知识资源总库》全文收录;为美国化学文摘《Chemical Abstracts》(CA)、美国剑桥科学文摘(CSA)、英国食品科学技术文摘(FSTA)收录期刊。     

欢迎订阅2012年《食品科技》

《食品科技》创刊于1975年。现为国家中文核心期刊,被《中国知网》、《中国学术期刊(光盘版)》、《中国知识资源总库》全文收录;为美国化学文摘《Chemical Abstracts》(CA)、英国食品科学技术文摘(FSTA)收录期刊。     

华中农业大学食品科学技术学院

华中农业大学食品科技系成立于1984年,是由原园艺系农产品储藏加工学科、畜牧兽医系动物营养专业和农机系机械工程等合并组建,1985年食品科学和动物营养两个专业开始招生。1987年动物营养专业调整到动物科技学院。2002年食品质量与安全专业获教育部批准并开始招生。2002年10月食品科技系更名为食品科学技术学院,组建食品化学与分子生物学系、食品安全与微生物系和食品科学与工程系等3个系。     

反胶束萃取技术及其在食品中的应用

综述了反胶束萃取技术在食品中的应用,包括反胶束萃取技术分离应用研究和应用于酶的催化研究,并指出了此种方法具有良好的食品工业应用前景.     

第十六届世界食品科技大会

所属学科:动物食品科学开始日期:2012-08-05结束日期:2012-08-09所在国家:巴西具体地点:巴西巴拉那州主办单位:国际食品科技联盟联系人:吴贾锋,15901195293     

天津市食品工业现状与科技发展战略研究

阐述了天津市食品工业发展史,并对天津市食品工业现状进行说明,同时提出了天津市食品工业科技发展战略。     

抗菌食品包装技术研究与应用进展

抗菌包装作为一种新型活性包装技术,将会对食品安全性的提高和货架期的延长产生重大的积极影响;对不同的抗菌食品包装系统的特性进行描述,其中包括抗菌食品包装的原理、未来的应用、检测方法、立法现状以及未来的发展趋势.     

食品科学与技术国家重点实验室

食品科学与技术国家重点实验室是在原江南大学食品科学与安全和南昌大学食品科学两个教育部重点实验室的基础上建立起来的国内食品科学领域第一个国家重点实验室。2007年9月通过专家论证,2007年10月由科技部批准建设,以良好成绩顺利通过了2011年和2016年两次科技部组织的国家重点实验室评估。实验室主任为江南大学原副校长金征宇教授,孙宝国院士任学术委员会主任。     

面料前沿——牛奶蛋白纤维

上期在纺织科技栏目中我们刊登的《几种新型纤维的特性及其在家纺面料中的应用》受到很多读者的好评。应广大读者的要求，我们增开“面料前沿”，介绍各种新型纤维和面料。[编者按]     

REVIEW FOOD TEXTURE AND DENTAL SCIENCE

The techniques used in dentistry which enable the monitoring of mastication include gnathosonics, electromyography, cinematography and the use of various electronic, intra-oral, instruments. The forces involved during the masticatory cycle have been estimated using a variety of both extra-and intra-oral devices. The possible implications of this knowledge are discussed in relation to obtaining greater information from instrumental techniques, developing more meaningticl mechanical test methods, improving methodology used in the establishment of texture panels and in acquiring a greater understanding of results obtained from such sensory evaluations.     

EVALUATION OF PLASTICS PACKAGING MATERIALS FOR FOOD PACKAGING APPLICATIONS: FOOD SAFETY CONSIDERATIONS

In evaluating a packaging system for food packaging applications, consideration must be given to the physical properties, chemical composition and extractivity of the packaging material. The last point, extractivity, or migration from the packaging material to a food contact phase, is of major concern in the selection and use of plastics packaging materials for food packaging.
The present article deals specifically with migration of indirect food additives from plastics packaging materials and the scientific principles related to migrant transport or diffusion, as they apply to food safety. These principles and their experimental basis are discussed.     

RECYCLING OF POLYMERIC MATERIALS USED FOR FOOD PACKAGING: CURRENT STATUS AND PERSPECTIVES

Packaging materials are currently considered an important source of environmental waste because of their great volume. Although for materials like glass, aluminum, and paperboard recycling has been rather extensively practiced, it proved to be a much more arduous task for polymeric materials because of their great variety and the coexistence/mixing of various polymers either as blends or as copolymers. Therefore, constructive approach to recycling would consist of reviewing its current status worldwide to make a comprehensive presentation of the current trends and the state of art techniques for plastic disposal, sorting, and recycling. Although mechanical, feedstock, and chemical recycling of polymers are thoroughly analyzed within the frame of this review, other alternatives such as landfill, incineration, pyrolysis, reuse and recovery, and composting are also presented and commented.     

DECONTAMINATION OF A MULTILAMINATED ASEPTIC FOOD PACKAGING MATERIAL AND STAINLESS STEEL BY OZONE

A multilaminated aseptic food packaging material and stainless steel were treated with ozone to inactivate natural contaminants, bacterial biofilms and dried films of Bacillus subtilis spores and Pseudomonas fluorescens. Sterility of the multilaminated packaging material was achieved when 1.0 x 2.0 cm-pieces of the naturally-contaminated material were treated with ozone in water (5.9 μg/mL) for 1 min. Dried films of spores (10⁸/6.3–cm² surface) were eliminated by 13 μg/mL of ozone in water for the multilaminated packaging material and 8 μg/mL in case of the stainless steel. Ozone inactivated Pseudomonas fluorescens in biofilms more effectively on stainless steel than on the multilaminated packaging material. Repeated exposure to ozone of Pseudomonas fluorescens in biofilms on the multilaminated packaging material eliminated up to ∼10⁸ cfu/12.5 cm². In conclusion, ozone is an effective sanitizer with potential applications in the decontamination of packaging materials and equipment food-contact surfaces.     

纳米食品及其制备技术的探讨

在简要介绍纳米技术、纳米食品基本概念的基础上，分析了纳米食品制备技术的可行性和应用领域，并就纳米固醇、纳米富硒食品两个应用案例进行讨论，为纳米食品的进一步开发提供了参考性技术路线。     

超声波技术在食品行业应用新进展

超声波为频率高于20kHz以上的声波，是一种机械振动在媒质中的传插过程，其传播过程中，超声波与媒质的相互作用，可以使超声波的相位和幅度等发生变化；功率超声波则会使媒质的状态、组成、结构和功能等发生变化。本文综述了食品工业中的超声提取、超声灭茵、超声干燥、超声过滤、超声清洗等方面的进展，介绍了近年超声波技术在食品添加剂的合成、微生物代谢、酒类发酵、食品检测、控制结晶等方面的最新应用，并筋要分析了超声波的作用机理，旨在食品工业中使超声波技术得到更好的利用。