昆虫食品的发展概况与开发策略

本文对国内外昆虫食品发展概况做了综述，认为开发昆虫食品，不能靠天然捕集，要广泛筛选适于养殖的昆虫，加强对养虫技术的研究，要重视对具有保健与疗效作用之昆虫食品的开发，并搞好昆虫食品的加工研究。     

昆虫功能食品研究与发展探讨

昆虫是一类重要的生物资源，营养价值高，富含许多功能因子。在分析研究昆虫功能因子的基础上，对昆虫功能食品的开发作了较全面的综述，指出了昆虫功能食品开发存在的问题和应采取的对策，最后对昆虫功能食品的开发前景作了展望。     

昆虫食品的开发与产业化

介绍了昆虫食品的营养价值,综述了国内外昆虫食品开发的概况和昆虫食品产业化现状,并对昆虫食品产业化的发展提出了几点对策。     

可食用昆虫资源的利用历史、现状及展望

可食用昆虫作为补充食品，为农村地区的人口提供了重要的营养、经济和生态价值。本文综述了可食用昆虫资源的研究进展，包括可食用昆虫资源的利用历史、在全球的种类与分布、东西方国家对此的态度倾向等，并根据目前的现状，就可食用昆虫食品的开发利用提出了一些合理化的建议。     

昆虫──天然食品的一枝奇葩

昆虫──天然食品的一枝奇葩姚红霞近年来，随着世界性天然食品热的兴起，国内外市场对天然食品的需求量也逐年上升。昆虫食品作为天然食品的一个分支，愈来愈受到人们的青睐。过去让人们望而生畏的蝉、蚂蚁、蝎子、豆虫、蚱蜢、蚕蛹等昆虫已成为筵席美味，待客佳肴，为目...     

昆虫体内的抗肿瘤功能因子

昆虫是地球上种类最多、生物量巨大的生物类群，具有繁殖速度快，营养价值高等特点，因而是一类潜在的可食用资源。目前昆虫功能食品的开发已是功能食品开发的一个很有前途的方向。本文对昆虫体内含有的抗肿瘤功能成分进行了总结。     

试论我国昆虫食品的开发趋势

昆虫资源量大，营养价值高，在新时期开发昆虫绿色食品和有机食品既顺应世界环保的要求，又与食品的消费时尚和市场需求相吻合，因而前景广阔。此外，昆虫富含保健功能因子，昆虫功能食品的开发也将具有很大的港力。     

新型天然营养食品──黄粉虫

随着昆虫食品的不断开发上市，人们对昆虫的食用价值有了更深的认识和赞同，资源丰富的黄粉虫亦得到了食品专家们的关注和重视，揭开了黄粉虫的神秘面纱，食品业中预示着一场黄粉虫的开发热即将到来，请看     

昆虫食品的开发利用

昆虫食品蛋白质含量高,营养全面而丰富,昆虫资源潜在的巨大优势使其具有广阔而诱人的发展前景。本文概述了昆虫食品的开发利用和研究现状。并对昆虫食品诱人的发展前景进行了展望。     

昆虫食品研究与发展探讨

介绍了食用昆虫各营养成份、保健成份,综述了多种典型昆虫食品并展望了昆虫食品发展方向.     

冰核细菌及其在食品工业中的应用

冰核细菌是一类在较低温度(-2.5～-5)℃下具有很强冰核活性的细菌,目前在植物冻害防治、促冻杀虫、人工降雪、食品冷冻浓缩等领域已成为研究热点。本文介绍了冰核细菌的成冰机制和影响因素,以及在食品工业中的应用,井对未来冰核细菌的研究趋势作一展望。     

Comfort Foods: An Exploratory Journey Into The Social and Emotional Significance of Food

This paper uses symbolic interactionist and structuralist perspectives to examine the social construction of some food objects as “comfort foods,” highlighting how cultural studies of food should take into account its social and physiological dimensions. This study's empirical findings are based upon the food items brought to class by 264 undergraduate students at a southeastern university in the United States. Comfort foods are classified into four categories: nostalgic foods, indulgence foods, convenience foods, and physical comfort foods. We describe how particular food objects come to be associated with the relief of distress and show how food objects are manipulated to modify or change emotional states or feelings. The practical implications of this work extend to understanding the role that mood plays in food selection and considering the use of comfort foods under certain circumstances, such as when individuals are experiencing illness.     

食品原料在我国功能性食品中的应用研究进展

功能性食品（又称保健食品）在法规上被认为是一种食品。因此,食品原料在功能性食品中应当被广泛应用。这里所说的食品原料包括普通食品、食品添加剂以及新食品原料。本文以国家食品药品监督管理总局数据查询网站为数据源,对2005-2013年审评通过的所有功能性食品原辅料进行了统计,对普通食品原料、食品添加剂和新食品原料在这些产品中的应用频率进行了计算。统计结果表明：在2005-2013年期间审评通过的所有功能性食品中,只有数量有限的普通食品原料被使用,食品添加剂多是在辅料中被使用,新食品原料在功能性食品原料中的应用比例较高。对此现象,本文参照了国内外相关研究工作的进展对其成因进行了初步分析,提出了改进建议,并对食品原料的应用前景作了适当预测。     

国内外冷冻冷藏预制食品产业现状及发展前景

由于生活节奏、家庭人口规模、经济条件等的变化,预制食品在食品体系中的重要性日益增长。主要就国内外冷冻冷藏预制食品产业的现状进行简单阐述,总结冷冻冷藏预制食品发展的客观原因,指出其必将在我国迎来蓬勃发展。     

婴幼儿辅助食品研究进展

婴幼儿时期是人体成长重要时期,有特殊饮食需求,因此婴幼儿辅助食品对婴幼儿生长发育具有重要作用。该文阐述国内外婴幼儿辅助食品研究现状,为该类产品研发与生产提供一些参考。     

Use of Diet-tracking Websites as a Resource for Hard-to-Find Food Label Information: An Example Using Specialty Grocery Store Items

Many specialty foods cannot be found in research-focused food databases. However, some nutrient data can be found for many of these foods through individual website searches using brand and store names. Some popular diet-tracking websites contain data for over 3 million foods, data often entered by consumers, based on non-systematic searches. The reliability of these data to guide dietary data entry decisions are unknown. Five popular diet tracking websites were used to compare availability and accuracy of data for food items from a specialty grocery store that are currently unavailable in research-focused food databases.     

Health Risks and Adverse Reactions to Functional Foods

Functional foods have become increasingly popular with consumers anxious to mitigate the effects of an unhealthy lifestyle or aging. In spite of attractive health claims, these products do not have legal or regulatory status in most countries and are regulated through their health claims. Regulation of functional foods by health claims does not address health risks and adverse effects of these products. In this essay regulatory aspects of functional foods are reviewed along with adverse effects published in the peer-reviewed literature. We detail why the lack of an internationally accepted definition of functional foods places consumers at risk of adverse outcomes. Our review will assist regulatory agencies, manufacturers and consumer groups to assess the benefits and reduce the risks associated with these products.     

纳米技术在功能性食品中应用

近年来,纳米技术在功能性食品中应用正处快速发展阶段,其作为高新技术在功能性食品领域应用研究得到越来越多关注;纳米技术不仅可用于功能性食品生产和加工,也可提高生物活性、吸收率、稳定性、降低毒性。该文重点介绍纳米技术在功能性食品中应用。     

Using participant ratings to construct food image paradigms for use in the Australian population – A pilot study

In human research, images of food are often used as cues in place of real foods. To elicit anticipatory responses in targeted populations (e.g. prompting changes in metabolic hormones, invoking food cravings), cultural differences and population norms with regard to food preferences need to be considered. This pilot study aimed to construct two image paradigms (healthy vs. hyperpalatable foods) for experimental use within the Australian population. A dataset of 200 images (from the licenced database Food-pics and internet sources), representative of healthy and hyperpalatable foods commonly consumed in Australia, was compiled by research dietitians. Ten male and female adults volunteered to view the images. Participants categorised each image as either healthy food or ‘junk food’ (i.e. hyperpalatable food), and rated each image according to three criteria: 1) familiarity of the food displayed; 2) recognisability of the food; and 3) appetisingness of the food. Overall, agreement with a priori categories was high for both healthy and hyperpalatable food images, 87.3% and 87.7% respectively. The food images with the lowest overall ratings (score <7 out of possible 9) were removed from the dataset and the final paradigms each contain 75 images. The healthy food paradigm contains foods from the five core food groups (fruit, vegetables, grains and cereals, meat and meat alternatives, dairy foods), and the hyperpalatable food paradigm contains non-core foods (sweet and savoury discretionary choice foods). The paradigms represent a broad range of commonly consumed foods that will be relevant for prospective projects utilising food cues in Australian adults.