石油工业中淀粉产品的开发和利用

许多淀粉产品用于石油工业，如黄原胶、羧甲基淀粉、预糊化淀粉和接枝淀粉等。本文介绍了这些产品的主要生产工艺和性能，以及在石油钻井、石油采集和油田污水处理等方面的应用。     

Consumer-driven product development and improvement combined with sensory analysis: A case-study for European filled chocolates

Food producers are constantly searching for ways to improve existing products and to develop new products. Quality Function Deployment (QFD) methodology was designed to help incorporate the consumer’s needs into the development and improvement of products. The House of Quality (HOQ) is the first matrix produced when QFD is applied. Although several adaptations to the HOQ have been made to make the method user-friendly for the food industry, very few industry applications can be found in the literature.This paper presents the possibilities and limitations of the HOQ for the improvement of food products based on consumer preferences, processing parameters and sensory attributes. The method is illustrated by a case-study for filled chocolates. Although the results of the case-study provide insights concerning product improvement of filled chocolates, it also reveals limitations for the application and interpretation of HOQ within the food industry. To tackle these problems, the authors propose to include fuzzy set theory when completing the planning matrix, to incorporate chain information in the HOQ, and to establish good communication between departments. With precise and appropriate application of the HOQ, it is possible for a company to produce products with high consumer preference and, thus, a high success rate.     

乳品工业行业及区域发展特征研究

基于全国乳品工业1998～2005年年度统计数据以及各省市的综列数据,通过对生产函数的估计以及对影响行业绩效的相关因素的分析,考察我国乳品行业发展的特点及其区域特征。结果表明,我国乳品工业具有明显的规模报酬递增的特点,行业集中对提高行业绩效具有显著的推动作用。     

纺织服装业呼唤"协同"发展

在激烈的全球化市场竞争中,中国的纺织服装企业要立于不败之地,必须拥有快速的产品创新能力和市场反应能力.在纺织服装业中树立产品研发链的观念,重视和加强企业间的信息和业务的协同,是非常关键和重要的.同时还要充分利用先进的管理方法和技术,达到快速的产品创新能力和市场反应能力.     

经济全球化背景下的农产品加工业发展--在"中国食品工业与农业产业化发展论坛"上的讲话

我想给大家提供一个整个食品工业战略发展的背景，供各位业界的朋友和专家在进一步研究中国食品工业发展的时候来参考。今天我介绍三个背景：     

第三届中国畜产品加工业发展年会在沪胜利召开

由中国畜产品加工研究会和全国畜牧兽医总站共同主办的2005第三届中国畜产品加工业发展年会,在农业部畜牧业司和农业部农产品加工领导小组办公室的大力支持下,经过几个月的认真准备和精心组织,克服了禽流感等诸多不利因素,于2005年12月8日在上海圆满落下帷幕。     

良性发展的豆制品市场——我国豆制品产业发展状况和2008年发展趋势

<正> 豆制品作为我国城乡居民的必需消费品,生产和市场状况一直备受老百姓及各级政府有关部门的广泛关注。总体来说,2007年,我国豆制品产量稳定增长、产品品种不断增多,产品质量逐步提高,豆制品产业工业化的速度加快,企业品牌意识得到加强,行业管理正在逐步走上正规。2008年,豆制品行业管理将进一步加强,产品质量不断提高,豆制品产业的工     

浅谈葡萄酒企业的产品创新

市场竞争是质量的竞争，更是企业综合实力的较量，而现代企业综合实力的一大构成要素就是拥有产品创新能力。产品创新能力对经济增长越来越发挥出举足轻重的作用。酿酒企业要想实现经济稳步增长的目标，必须把可持续发展的动力转到产品创新上来。产品创新是一项复杂的系统工程，它包涵了诸多方面的内容：（A）产品技术条件的改善：①科学研究创新，②工艺设备创新，③原材料开发，④零部件开发；(B)产品整体性能创新：①质量创新，②品种创新，③功能创新，④结构创新，⑤使用方法创新；(C)产品市场的开拓：①商标创新，②广告创新，③销…     

中国肉制品行业的发展

通过养殖基地建设、冷链理念培养、建立现代冷链物流体系、产品定位、发展工业旅游等方式,肉制品行业进行资源整合,得到更高速的发展.     

依靠科技创新,推动我国农产品加工业的跨越式发展

~~依靠科技创新,推动我国农产品加工业的跨越式发展(摘要)$中华人民共和国科学技术部!副部长@李学勇     

发展中的温州制笔业

岁月燃激情,笔业添新辉.回眸2007年,温州制笔业沿着科学发展轨道,攻坚克难,乘势而上,续写了新的发展篇章.     

我国生猪屠宰和肉制品加工行业变革与发展趋势分析

人口增长、收入提高、城市化以及饮食习惯的改变等给生猪屠宰和肉制品加工行业快速发展带来了很多机会,在肉制品行业巨大的市场空间和近年来冷鲜肉的发展趋势下,养殖、屠宰业不断走向集中,行业整合趋势明显,行业竞争日趋激烈,渠道和资金成为致胜的关键。     

中国肉类工业全力铸造品牌正当时——来自2006中国国际肉类大会暨肉类工业品牌发展战略研讨会的特别报道

为深入贯彻党的十六届五中全会关于“未来五年我国要形成一批拥有自主知识产权和知名品牌、国际竞争力较强的优势企业”的战略规划,配合商务部品牌万里行活动,推进实施企业品牌战略,提升行业品牌排头兵的公众形象,培育行业内具有国际影响力的知名品牌,提高我国肉类行业的国际竞     

中国面制品行业的整体局势

论述了面制品的含义并对中国面制品进行分类;对当前我国面制品的业态、市场产销状况进行了分析,提出了见解;此外,还摘要介绍了全国食品工业“十五”及“2010年发展规划建议”中有关面制品加工的内容,并对落实上述《规划》提出了建议.     

Social media in product development

With the increasing availability of the internet, a significant amount of data has been generated through social media. Consumer goods companies, scientists, and innovators are competing to find ways to leverage this information. Social media information is considered useful for marketers as they can directly track consumer responses to marketing campaigns, product performance, and the changes in consumer sentiment toward a brand. Many companies have also developed consumer engagement programs through social media. However, the utility of social media learning in product development seems indirect, or perhaps illusive. While many marketers are being challenged to demonstrate return on investment and many sensory and product research professionals are navigating different pathways to leverage social media information, this paper presents a fresh way of conducting the query to generate consumer and product relevant information. Coffee freshness was used as the research topic. The research here confirmed the validity of social media output. It also demonstrated the value of multi-language and cross-sectional queries. Lastly, best practices in social media research were discussed and recommendations were made regarding how to effectively include the social media tool in sensory and the product research toolbox. The authors challenge the sensory product research professionals to include social media data in their future consumer research framework. Failure to leverage social media may result in higher expenses in the cost of product development when compared to using only traditional consumer and product research tools. More importantly, researchers may miss insights that are impractical or difficult to obtain from traditional research tools.