焙烤食品乳化剂的应用和进展

概述了焙烤食品中各种乳化剂的功效、种类和HLB值，讨论了乳化剂在液体起酥油和高浓度果糖浆和培烤食品配方的应用。     

食品乳化剂市场开发前景

概述国内外食品乳化剂生产与消费状况。介绍了食品乳化剂的主要品种及其应用。探讨了我国食品乳化剂的市场开发前景     

食品乳化剂的安全性及JECFA评价结果

FAO/WHO食品添加剂和污染物联合专家委员会(简称JECFA)是国际食品添加剂与污染物安全评价的权威机构,对世界各国所用食品添加剂的安全性进行评价。食品乳化剂是食品工业中一类重要的使用广泛的添加剂。介绍了JECFA关于食品乳化剂的主要品种及使用情况,总结了JECFA对食品乳化剂的安全性评价意见及规定标准。     

我国食品乳化剂的现状和展望

介绍了我国几类主要食品乳化剂———甘油脂肪酸酯、蔗糖脂肪酸酯、斯盘和吐温、大豆磷脂、硬脂酰乳酸钠和钙的生产和研究现状 ,并对我国食品乳化剂发展提出了几点建议。     

表面活性剂在食品工业中的应用

就表面活性剂在食品工业中的应用，介绍了国内外食品乳化剂的品种及其作用，并介绍了在面食和其他食品中所使用的食品乳化剂的品种、作用及用量。     

乙氧基化甘油单辛癸酸——新型的食品乳化剂

乙氧基化甘油单辛癸酸新型的食品乳化剂李建成方理明（杭州阑莎精细化工有限公司，杭州市，３１００１６）乙氧基化甘油单癸酸酯是一种优质高效的乳化剂和非离子表面活性剂。有很好的乳化、分散、起泡、淀粉抗老化等作用，在食品、医药、精细化工行业可广泛应用。我国的食...     

我国食品添加剂今后发展重点

简单介绍了我国食品添加剂１９９５年以来的生产及应用概况，对营养强化剂、乳化剂、甜味剂、防腐抗氧剂、增稠剂、酸味剂六个食品添加剂品种的发展情况做了重点介绍。     

食品添加剂与污染

为了提高食品的色、香、味和营养成份,满足工艺要求,有目的地添加发色剂、漂白剂、调味剂、助鲜剂、稳定剂、增稠剂、乳化剂、发泡剂、消泡剂、保温剂、膨松剂、营养剂,以及为了延长食品的保存期     

食品添加剂的现状及展望

本文叙述了近年来食品用防腐剂，抗氧化剂，乳化剂和增稠剂，食用色素，甜味剂，酶制剂，营养强化剂等的性质，用途及市场情况。     

聚甘油脂肪酸酯的合成应用与市场开发

本文介绍了聚甘油脂肪酸的组成，性能，合成工艺及其在食品乳化剂等领域的应用，指出了该产品广阔的发展前景。     

Catalytic and thermal degradation of Korean food sludge

Korean food waste sludge was degraded by using a new thermal degradation method. In this system, radish contained waste food sludge as main portion was selected as a standard material. Products of thermal degradation were mainly composed of carbonized solid, small amounts of oil and methane. Total energy production was dependent on the reaction temperature. About 25–32% of solid in the radish was converted to carbonized solid in the thermal degradation of radish at 200°C. The heating values of the carbonized solid and the liquefied heavy oil were 4000–6000 cal/g and about 8000 cal/g respectively. Various catalysts were also examined to improve the carbonized solid used as energy source. Acid clay and MontmorilloniteKSF catalysts showed the best results among the catalysts tested. From the energy balance, this thermal degradation process operated at 200°C was a net energy producer.     

食品包装用聚氯乙烯树脂WS—800S,WS—1300S

通过优化聚合配方，操作条件与工艺流程等工艺，完善了引进技术和装置，研制成功的食品包装用ＰＶＣ新品种－ＷＳ－８００Ｓ、ＷＳ－１３００Ｓ的主要指标匀处于国内同行业先进 ，并符合上海食品级包装材料的地方标准。     

固定化酶在食品和药物工业中的应用

固定化酶在半合成头孢菌素、半合成青霉素、单一对映体药物，富果糖浆生产、氨基酸消旋体的光学拆分、油脂改性等食品和制药方面取得了较多进展，并已进入批量生产规模。     

Quality of organic coatings for food cans: evaluation techniques and prospects of improvement

A metal container for food packaging must preserve the sensory characteristics of the product for a long-enough shelf-life period. The various problems — technological (insufficient corrosion resistance), hygienic (migration of health-injurious substances into the food product) and ecological — can, in fact, be traced back to the metal container-food product interaction. The paper first presents a general introduction to the basic properties of organic coatings used in the food industry; the different chemical and electrochemical analytical techniques are then examined for their applicability to the study of these properties and to the mechanism of interactions at the lacquered metal /electrolyte interface, leading to information as to the quality of the metal/lacquer system and to its suitability for contact with a specific food product. Experimental data obtained both by investigating actual problems and developing new metal/lacquer couplings are presented. Results of research aimed at studying effects on the coating quality of the mechanical manufacturing and of the chemical nature of a lacquer are discussed.     

食品包装材料--塑料薄膜的发展

简述了近几年食品包装材料—塑料薄膜的发展,通过分析各种食品的特性,选择最能满足该食品要求的包装材料,介绍了几种具有特殊功能的食品包装材料,指出今后我国塑料包装材料的发展方向。     

Effect of Agro-Environmental Factors on the Mineral Content of Olive Oils: Categorization of the Three Major Portuguese Cultivars

The nutritional properties and safety of olive oil are strongly dependent on the content of mineral nutrients and trace elements. Hence, this work assesses the content for quality and toxic metals of olive oils from three major Portuguese cultivars (‘Galega’, ‘Cobrançosa’ and ‘Picual’) obtained from olives in different ripening stages. This evaluation was achieved by flame atomic spectrometry and atomic absorption in a graphite furnace, depending on the metal to be analysed. The results showed mean concentrations of the mineral nutrients Ca and Mg of 20.00 µg g^?1, and K and Na of 40.00 and 170.00 µg g^?1, respectively, while the trace elements Fe, Co, Cu, Mn, Zn and Ni had mean values of 0.53, ≤ 0.01, 0.33, 0.10, 1.09 and 0.64 µg g^?1, respectively. The mean content of the toxic metals Al, Cd, Pb and As were 27.46, 0.03, 0.09 and 0.36 µg g^?1, respectively, which were according to the values proposed by European regulations. The evaluation of the data obtained by partial least square regression allowed the identification of the minerals with the strongest potential to discriminate between the season (Na, Cu, Zn and Ni) and the cultivar employed in the olive oil performance (Fe and Mn).     

食品添加剂与人体健康

美食离不开食品添加剂,食品添加剂中食品营养强化剂是维护人体健康的基础物质。增稠剂、鲜味剂、甜味剂、抗氧化剂和天然色素中的一些品种等添加剂都有益于人体的健康,而使用防腐剂、抗氧化剂的目的是防止食物变质危害人体健康。剂量与毒性和安全性相关,按国家法规使用食品添加剂是安全的。     

UV Light for Processing Foods

Ultraviolet light (UV) light holds considerable promise in food processing as an alternative to traditional thermal processing. Its applications include pasteurization of juices, post lethality treatment for meats, treatment of food contact surfaces and to extend the shelf-life of fresh produce. This paper will review published studies and commercial applications that utilize UV treatment for solid and liquid foods. Designs of UV reactors that were tested in the author's lab for juice and apple cider treatment are discussed. Future research needed to extend the range of UV light applications in food processing industry is presented.