特别关注：农业、农村、农民——关注农业

在即将过去的2008年，我国发生了百年不遇的南方冰雪、汶川地震等自然灾害，遭受了世界性的粮食涨价、金融危机和经济衰退，经历了灾害的影响和苦痛，感受了奥运带来的欢乐与荣光，向世界展示了国家和民族的成熟和希望。2008，值得记忆和关注。     

庭院葡萄的栽培技术与架式

从８０年代初起，云南省东川市的机关、居民和市郊农民的庭院，大都种了葡萄。入夏，每家庭院都浓荫蔽日，翠叶摇曳，一串串珠圆玉润的葡萄悬挂枝蔓，溢蜜喷香，既绿化了村庄，美化了环境，净化了空气，降低了燥热，又有鲜果品尝和招待客人，从而丰富了物质生活。如该市城...     

氟化钠制备新工艺

介绍了氟化钠制备的新工艺，以氟硅酸、碳酸氢铵和氯化钠为原料，在制取氟化钠的同时副产白炭黑和氯化胺，由于原料价格比较便宜，综合利用好，所以生产成本低。经济效益好。论述了制备原理和工艺流程，讨论了各种因素对产品质量和收率的影响，预测了产品的制造成本及经济效益。     

纸和纸板的最新整饰技术—软压光

本文综合论述了软辊压光和硬辊压光（普通纸机压光和超级压光）整饰纸和纸板时，产生的不同效果，并对其进行了比较，着重介绍了软了辊压光机的概念，机理，结构，影响因素及生产实践。     

基于AutoCAD 2006的皮鞋结构设计

建立了皮鞋设计样板扩缩理论模型。基于AutoCAD 2006软件和皮鞋设计原理，利用AutoCAD2006强大的绘图和编辑功能，在皮鞋设计样板扩缩方面进行二次开发与应用，并重点介绍了具体的操作方法和步骤。与此同时，阐述了AutoCAD 2006应用于皮鞋设计样板扩缩其最大优点在于，利用现有的通用绘图设计软件实现和代替厂手工设计操作，大大减少了工作量，缩短了产品研制周期，并提高了工作效率和准确度。     

机制创新是外经公司持续发展的秘诀

上海轻工业对外经济技术合作有限公司是一家主要从事投资、贸易和海外工程的大型企业，从1960年起，曾代表国家在朝鲜、越南、巴基斯坦、古巴等14个国家建成了81个工程项目，建立起了十分广泛的国际联系和友谊。上世纪90年代后，外经公司紧跟我国的改革开发步伐，抓住机遇，投资中外合资企业和境外企业，逐步形成了外资、外贸和外经三位一体的发展体系，2005年，实现销售收入54亿元，净利润1．6亿元，净资产达到8．1亿元。整个“十五”期间，外经公司的工业总产值增长了3．37倍，销售收入增长了5．75倍，出口增长了9．6倍，利润增长了5．2倍，净资产增长了2．5倍。     

浇灌荒原

犹太人不堪忍受法老的奴役和折磨，在摩西的带领下出逃埃及，历尽艰辛，风餐露宿，终于回到了故土迦南地。然而，迦南地经历了多年的战乱和旱灾，早已面目全非。村庄变成了残壁断垣，农田变成了不毛之地，河流变成了高深沟壑。     

当今印刷业和印刷技术发展的基本趋势及对策

由于当代信息技术，网络技术，数字技术和自动化技术等高新技术的迅猛发展，不仅从根本上拓宽和发展了印刷技术，同时也深刻地改变了传统的印刷业。强有力地推动了整个印刷业的前进和发展，甚至改变了传统的经营管理的方式和理念，下面先谈谈当今印刷业的变化和发展趋势，再谈一下印刷技术发展趋势。以供业内人士参考。     

安琪牌TH-AADY、糖化酶用于琅琊台酒生产工艺定型报告

在保护产品质量的前提下，减少大曲用量4％，损失的糖化酶和发酵力用经酶和TH－AADY补充，部分净化了发酵微生物体系，强化了粮糟糖化力和发酵力，稳定了正常生产，提高了出酒率2％，减少了杂味，使原酒更醇、绵、净、爽，质量效益、经济效益显著。     

纸包装生产工艺创新技术面面观

我国是纸包装生产和使用大国，但是，我国的纸包装生产结构和技术相对还落后于世界发达的一些国家。随着知识经济步伐的不断加快，循环经济的发展趋势，有力地拉动和促进了我国纸包装的应用市场，也使纸包装的产品结构发生了较大的变化，特别是生产工艺和产品结构上的不断创新，大大提升了纸包装产品的质量，也提高了产品的保护性能，对产品的销售起到了较好的促进作用，也使纸包装应用范围越来越广。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.