关于银制品检验方法的探讨

简要介绍了市场上对银制品的分类、目前市场上销售的银制品存在的问题,详细介绍了银制品中银含量的物理、化学和无损检测方法。     

他山之石可以攻玉──考察意大利、法国金属制品工业观感

介绍了意大利、法国的钢帘线生产状况和高碳制品的生产工艺过程，着重叙述了酸洗、热处理的现状。此外，还介绍了国外制品设备的使用和生产特点。     

我国柳编制品的生产与标准化现状及标准化体系建设

论述了我国柳编制品生产工艺、原料和工艺因素对产品质量的影响,阐明了规范柳编制品生产的必要性。介绍了柳编制品产业的国内外标准现状,提出了柳编制品产业标准化工作重点与发展方向,为我国柳编制品生产和标准化工作提供参考。     

新疆民间制毡

民间毡制品可以选用品质质量不高、可纺性较差的羊毛织造,符合环保、纯天然要求.介绍了新疆民间制毡发展史,毡制品的生产工序及现代民间毡制品的种类,其中详尽介绍了素毡和花毡的特点、种类、用途等.     

鲜肉制品低温冷却与冷冻保藏

介绍了鲜肉制品低温冷却与冷冻保藏的重要性.主要论述了鲜肉制品的低温冷却和冷冻保藏的生产加工流程,并简要的介绍鲜肉制品保藏的几种方法.     

GB 31603—2015《食品接触材料及制品生产通用卫生规范》解析

介绍了我国食品接触材料及制品法规与标准的现状,比较了《食品接触材料及制品生产通用卫生规范》和《食品用塑料包装、容器、工具制品生产许可证审查细则》要求的区别,提出了完善我国食品接触材料及制品管理体系的建议。     

酱卤肉制品的研究进展

主要介绍了酱卤肉制品的分类、加工过程中新技术的应用、保鲜技术和风味,并提出酱卤肉制品的发展趋势。     

国外米制品的发展及我国的差距

本文主要介绍了国外米制品的发展现状和趋势,综述了国外米制品研究的最新进展,并对我国米制品加工与国外的差距以及我国米制品加工业存在的问题进行了分析。     

饲用微生态制剂——动物用益生菌的研究应用

综述了动物益生菌制品的种类、动物益生菌的菌种选择,概述了益生菌制品的发酵生产工艺。介绍了益生菌制剂的应用及其注意事项,例如益生菌制品的选用、适宜动物和使用时间、使用剂量,最后阐述了益生菌与抗生素和抗球虫药物等的配伍时忌讳。     

变革与挑战:新型烟草制品发展展望

近年来,电子烟、加热不燃烧烟草制品等新型烟草制品正在快速兴起。本文概述了新型烟草制品的主要类型和基本特征,具体介绍了新型烟草制品在国际市场的发展态势,提出了新型烟草制品将是烟草行业的第三次重大变革,可能会对传统烟草行业带来颠覆性影响的观点,回顾了近年来中国烟草围绕技术、装备、产品三个方面开展的新型烟草制品全产业链研发布局情况,最后对新型烟草制品的发展趋势、研发方向、市场前景和行业未来发展战略作了展望。      

What separates the winners from the losers in new food product development?

The low rate of innovation and high rate of failure of new food products is a cause for concern. Whilst a wide range of product development process factors are known to influence product success and failure, these predictors are based almost exclusively upon investigations into ‘industrial’ rather than food products. In this paper, an analysis of existing models of product development is carried out, a recently developed model for reduced fat food product development is described and implications for best practice in food product development discussed. Market and consumer knowledge and retailer involvement are key success factors in food product development.     

Variables influencing food perception reviewed for consumer-oriented product development

Consumer wishes have to be translated into product characteristics to implement consumer-oriented product development. Before this step can be made, insight in food-related behavior and perception of consumers is necessary to make the right, useful, and successful translation. Food choice behavior and consumers' perception are studied in many disciplines. Models of food behavior and preferences therefore were studied from a multidisciplinary perspective. Nearly all models structure the determinants related to the person, the food, and the environment. Consequently, the overview of models was used as a basis to structure the variables influencing food perception into a model for consumer-oriented product development. To this new model, referred to as food perception model, other variables like time and place as part of consumption moment were added. These are important variables influencing consumers' perception, and therefore of increasing importance to consumer-oriented product development nowadays. In further research, the presented food perception model is used as a tool to implement successful consumer-oriented product development.     

欧洲功能性食品的市场及销售情况

功能性食品的全球市场总额大约有33亿美元,欧洲市场大约有2亿美元,占欧洲食品市场交易额的不到1%。1999年,欧洲功能性日常食品的关键产品销售额大约为1.35亿美元。不少跨国食品公司的利润随着功能食品销售量的增长而增加。一小部分小型和中型公司在夹缝中生存或走仿制之路。营养学研究表明,功能性食品若要具有长期成功的市场必须依赖于产品的开发和销售。一般市场成功的因素(可口、便利、多样)在功能性食品销售中也有重要的作用。     

A behavioural reasoning perspective on the consumption of local food. A study on REKO,a social media-based local food distribution system

Consumption of local food is increasing due to its convenience and multiple perceived benefits. However, the factors shaping consumer attitude towards local food and brand love for local food have received limited academic attention. The study thus investigates the under-explored concept of self-identity, attitude towards local food, and brand love, along with contextual variables with respect to local food consumption. Behavioural Reasoning Theory (BRT) is adopted as the theoretical frame in which self-identity is utilised as value, supporting the environment and positive product perception about the food sold by REKO are the reasons for choosing local food, and negative product perception about the food sold by REKO and price are reasons against selecting local food from REKO. Data from 2045 Finnish consumers of local food were collected and analysed, with the findings indicating that self-identity is associated with attitude towards local food, and reasons for as well as against the consumption of local food distributed by REKO. Moreover, reasons for, as measured through supporting the environment and positive product perception, and reasons against, as measured by negative product perception, are associated with attitude towards local food. However, along with reasons for, only price, representing reasons against, is associated with brand love, which, in turn, is associated with attitude towards local food. Reasons and attitude towards local food also have a mediation effect on the hypothesised associations. The findings contribute to improved theoretical insights on BRT, brand love, and local food distribution systems and offer useful managerial recommendations to help promote local food consumption and their underlying distribution systems.     

A model for reduced fat food product development success

The majority of new food products fail following launch. The aim of this research has therefore been to model the food product development process and to determine the relative importance of factors comprising the model in terms of product outcome. Data was gathered by qualitative interview. Food product developers (n=47) from food companies based in England and Northern Ireland (n=27) were required to describe their experiences and provide insight into problems encountered in the invention, development, launch and marketing of new standard and reduced fat food products. Interviews were recorded, transcribed and content analysed thematically. Data from 127 product case histories were binary coded, screened and modelled through a series of logistic regression analyses against product outcome (success/failure) as defined by the company concerned. The resulting model implies that actions taken during the concept phase of the product development process and the nature of expertise employed during the process are particularly important for product success. It is recommended that appropriate expertise is enlisted at product conception and that a food technologist is employed to ensure that the texture of the product is acceptable. Whilst it is important to liaise with retailers throughout the process, manufacturers should formulate their own product recipes and avoid following trends in food and ‘me too’ product development.     

Safety of Novel Protein Sources (Insects,Microalgae, Seaweed,Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed Production

Novel protein sources (like insects, algae, duckweed, and rapeseed) are expected to enter the European feed and food market as replacers for animal‐derived proteins. However, food safety aspects of these novel protein sources are not well‐known. The aim of this article is to review the state of the art on the safety of major novel protein sources for feed and food production, in particular insects, algae (microalgae and seaweed), duckweed, and rapeseed. Potential hazards for these protein sources are described and EU legislative requirements as regard to food and feed safety are explained. Potential hazards may include a range of contaminants, like heavy metals, mycotoxins, pesticide residues, as well as pathogens. Some safety aspects of novel protein sources are intrinsic to the product, but many potential hazards can also be due to production methods and processing conditions. These aspects should be considered in advance during product development. European law is unclear on several issues regarding the use of novel protein sources in food and feed products. For food product applications, the most important question for food producers is whether or not the product is considered a novel food. One of the major unclarities for feed applications is whether or not products with insects are considered animal‐derived products or not. Due to the unclarities in European law, it is not always clear which Regulation and maximum levels for contaminants apply. For market introduction, European legislation should be adjusted and clarified.     

我国食品产品标准现况及对策研究

目的全面分析我国现行食品产品标准现状,提出相应的处理建议,以期完善我国食品产品标准体系。方法采取专家重点审评与集中讨论确定的方式,对各个标准逐一进行清理评价。结果对860项标准,建议其中14项继续有效,45项整合,39项修订,15项废止,747项建议不纳入,并提出了国家食品产品安全标准体系草案。结论本次研究对我国食品产品标准进行了系统的评价,对食品产品安全标准构建的原则进行了探讨,为完善食品产品标准体系提供了有益的思路。     

绿色食品产品结构变化及影响因素研究

通过对近11年绿色食品产品结构(级别和类别)变化趋势进行分析发现,绿色食品初级产品和初加工产品占有效用标产品总数比例逐渐增加,而深加工产品所占比例明显下降;农林产品及加工品所占比例不断提高,畜禽类产品、水产类产品和饮品类产品所占比例逐年下降。不同级别和类别产品企业及产品总量规模存在差异、绿色食品认证属性和制度安排偏向于初级农产品、某些级别和类别产品发展绿色食品存在各种制约因素、绿色食品发展政策及社会环境发生变化、绿色食品认证收费标准调整等是影响绿色食品产品结构发生变化的主要因素。     

4类食品分类和判定时的注意事项

摘 S要:食品监督抽检和风险监测是保障消费者食品安全的最有效手段,对抽检产品进行正确食品分类和依据相关标准做出正确判定是抽检工作中的难点和关键点。本文通过对粮食加工品、食用油、油脂及其制品、水产制品以及豆制品等这4类食品分类和判定时的注意事项的分析,旨在说明准确进行食品分类的重要性,希望以期抽检工作者在进行食品分类时不再仅仅根据产品名称或经验来判断,要结合抽检细则、产品执行标准、生产许可、生产工艺以及产品标签等综合判断,同时为粮食加工品、食用油、油脂及其制品、水产制品以及豆制品等这4类食品进行分类时提供参考。     

美国保健食品监管及标准现状

美国保健食品又称为膳食补充剂,是指以维生素、矿物质、氨基酸、草药(或其他草本植物)或以上成分经浓缩、配方、提取或混合形成的产品,主要由美国食品和药物管理局(Food and Drug Administration, FDA)负责监管。美国保健食品与我国的保健食品在产品类别、原料及形态等方面具有一定的相似性,因此美国保健食品目前的监管和标准现状对于我国保健食品有相当的借鉴意义。本文以美国保健食品(膳食补充剂)相关监管法规、产品标准作为研究对象,重点分析了美国保健食品在范畴、产品、原料、功能声称、标签、生产经营等方面的规定。同时介绍和分析美国膳食补充剂药典(dietary supplement compendium, DSC)的主要内容,为完善我国保健食品的监管体系、理顺监管职责、提升标准水平提供了技术依据。