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<正> 对于我国而言,2002年是一个好年度。去年年底的入世大事,似乎把人民的情绪都给挑旺了,整个国家的营商环境火爆非常。刚于4月1-3日在上海光大会展中心举办的“2002年亚洲食品配料(中国)展览会”,便是一个极好的例子。 展会由博闻有限公司联合中国食品添加剂生产应用工业协会、中国国际贸易促进委员会轻工行业分会主办,同期并举行“第六届中国国际食品添加剂展览会”。 相似文献
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<正>当越来越多的中国公司成为国际性企业的同时,中国的食品配料及技术行业也正不断的进入全球市场之中,并已成为许多配料的主要生产区域。为了适应这种发展,满足更多的市场需求,亚洲最大的配料展蜒“2006亚洲食品配料及技术展览会”,在上海新国际博览中心为世界各国的食品企业搭建了一个展示自己的大型“舞台”。 相似文献
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“Fi”作为配料业内品牌展会,已受到越来越多的专业人士关注。作为举办“Fi”系列食品配料展会的主办机构,欧洲博闻公司每年在全球举办的巡回展会带动了整个食品配料领域的蓬勃发展。今年“欧洲食品配料展”落户法国巴黎,Nord Villepinte的3大展馆,近千家的配料展商,来自全世界的万名专业观众已于2005年11月29日-12月1日为展会画上了一个圆满的句号! 相似文献
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当越来越多的中国公司成为国际性企业的同时,中国的食品配料及技术行业也正不断的进入全球市场之中,并已成为许多配料的主要生产区域。为了适应这种发展,满足更多的市场需求,亚洲最大的配料展览“2006亚洲食品配料及技术展览会”,在上海国际博览中心为世界各国的食品企业搭建了一个展示自己的大型“舞台”。 相似文献
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“Fi”作为配料业内品牌展会,已受到越来越多的专业人士关注。作为举办“Fi”系列食品配料展会的主办机构.欧洲博闻公司每年在全球举办的巡回展会带动了整个食品配料领域的蓬勃发展。今年“欧洲食品配料展”落户法国巴黎。 相似文献
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中国食品添加剂生产应用工业协会和中国贸促会轻工行业分会共同主办的“第十届中国国际食品添加剂和配料展览会暨第十六届全国食品添加剂生产应用技术展示会”(FIC2006)将于2006年3月13日在上海光大会展中心隆重举行。这是亚洲规模盛大,备受世人瞩目的行业品牌展会。根据历年经验可以预计,FIC这届展会所呈现出的盛况将再次成为亚洲乃至全世界同行业的关注焦点,并掀起2006年食品添加剂和配料行业大聚会和广泛交流的高潮,同时也将用她十六年风雨历程迎来辉煌的成功业绩。 相似文献
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肉苁蓉具有多种保健功能,已批准的含有肉苁蓉为原料的保健食品共47种,其保健功能主要为缓解体力疲劳、延缓衰老、增强免疫力、通便等,以肉苁蓉为原料开发保健食品具有广阔的前景.本文总结了肉苁蓉作为原料在保健食品中的使用情况,介绍了肉苁蓉的化学成分与药理作用、安全性评价的相关内容,汇总了已批准的以肉苁蓉为原料的保健食品情况,分... 相似文献
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本文针对食品中肉成分种类鉴别开发了一种快速灵敏的PCR检测方法,可检测食品中是否存在猪肉、牛肉、羊肉以及鸡肉等成分。采用微波助提法提取样品中DNA,简化了前处理步骤,可在短时间内完成从多种不同类型肉与肉制品中提取肉成分DNA。为了评价方法的可靠性与灵敏度,猪肉以及掺入了不同比例浓度猪肉成分的食品样品采用本方法进行了核酸提取与PCR分析。检测结果表明,方法可检测出低至含有0.5%浓度的猪肉成分的混合样品。随机抽取50份不同类型的市面食品样品,检测出5份食品含有猪肉成分,7份食品中含有牛肉成分,5份食品中含有羊肉成分。该样品前处理方法、DNA提取方法以及PCR检测方法可广泛应用于食品中肉成分种类的检测鉴别。 相似文献
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Given the importance of consumer awareness of functional food ingredients for healthy food choices, the aim of this study is to explore consumers’ ingredient awareness and the determinants which influence the awareness about functional food ingredients.A sample of 200 German consumers was interviewed via CATI (computer aided telephone interview) during September 2011. The participants have been asked about their specific awareness regarding to ten functional food ingredients. Likewise, determinants like health status and health motivation have been assessed and their influence on the construct “consumers’ ingredient awareness” has been tested by employing structural equation modeling.The study shows that consumers’ ingredient awareness varies throughout the sample. Overall it can be stated, that 19% of consumer awareness about functional food ingredients is explained through the described model based on the following predictors: age, educational level, health status, health motivation and information strategies. Among these factors, consumers’ health motivation seems to have the highest relevance to explain consumer awareness. But also the determinants information strategies as well as the education show a significant influence on consumers’ ingredient awareness. As health motivation shows the highest impact on consumers’ ingredient awareness this study underlines the importance of prevention propensity for healthy food choices. 相似文献
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Blood has traditionally been used as a high protein ingredient in both human food and animal feed, with resulting economic, environmental and nutritional benefits. However, potentially serious health and safety issues related to blood consumption, particularly the risk of pathogenic or harmful metabolic materials, the infectivity of prion diseases, and the presence of identified allergens such as bovine serum albumin (BSA), are causing many consumers to shy away from any product containing either animal blood or ingredients derived from animal blood. Thus, despite the significant volumes of blood produced by slaughterhouses, blood is currently underutilized as a food ingredient. This article reviews the use of animal blood as an ingredient in food intended for human consumption or for animal feed and discusses the related consumer concerns. 相似文献
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木糖醇作为食糖替代品的特性和应用 总被引:3,自引:0,他引:3
近年国际上对木糖醇需求增加。在国内 ,木糖醇作为无糖口香糖和各种无糖食品配料有较快发展。本文介绍了木糖醇和蔗糖的物化性质、木糖醇作为食糖替代品的特殊性能以及制作各种食品的实例、食品级木糖醇的产品标准等。可作为拟研发木糖醇食品者参考 相似文献
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Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems 总被引:23,自引:2,他引:21
The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids than for bulk lipids. This article reviews the current understanding of the lipid oxidation mechanism in oil‐in‐water emulsions. It also discusses the major factors that influence the rate of lipid oxidation in emulsions, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics, and ingredient interactions. This knowledge is then used to define effective strategies for controlling lipid oxidation in food emulsions. 相似文献
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This study was the first to use a ranking experiment to estimate the effect of nutritional and environmental information on UK consumers’ willingness to pay (WTP) for biscuits containing an upcycled ingredient, namely, defatted sunflower cake flour. Informing consumers about the nutritional and/or environmental benefits of the upcycled ingredient resulted in a significant increase in their WTP for this new food. Moreover, we found that nutritional and/or environmental information similarly affected individual WTP distributions for the upcycled ingredient towards more positive values. Our findings have important implications for product development and marketing strategies of upcycled food businesses. 相似文献