欢迎进入食材的绿色革命时代

民以食为天,近年来,苏丹红、三聚氰胺以及转基因等名词相继出现在人们的日常生活中,食品安全问题成为民生的头等大事。于是,"无污染"、"纯天然"标签的有机食品越来越受到消费者的关注。绿色有机食品焕发了前所未有的新生命,2010年是"绿色革命"时代,本期介绍的是春意盎然之时的绿色产品、有机食材和难得一见的未被大众认知的新食材,于特色、安全中见证绿色、新鲜食品的生命力。     

有机食品发展蓝图 机不可失,时不再来

时下,越来越多的人开始钟情原生态、绿色。"有机产品"迅速走红,售卖商家如雨后春笋般涌现,这种热闹也带来了行业发展和管理的乱象。有人认为所谓的"有机"只是故弄玄虚,炒作概念。但也有人认为,提倡和选择"有机",有更宏大的愿景:让环境得以改善,让农民真正靠土地富裕起来,促进社会诚信的勾建。人们对有机食品认知不清,其又能否成为专家口中的朝阳产业,这些问题都有待解决。但有机食品要尽量避免一些似是而非的传说,目前正确看待、正确对待有机食品行业显得尤为重要。     

黑龙江:发文要求加快绿色、有机食品发展

正近期,为贯彻落实党的十九大和中央农村工作会议精神,推进农业供给侧结构性改革,增加绿色有机农产品供给,促进绿色食品、有机食品事业持续健康发展,黑龙江农业委员会下发了《进一步加快绿色、有机食品发展的指导意见》(以下简称《意见》)。《意见》提出四个方面的任务:一是加强绿色、有机食品原料基地建设,夯实产业发展基础。这包括三个方面的内容:     

庆安绿色食品认证面积品牌数量位居全国前列

<正>近年来,庆安县把"大力发展绿色经济、建设绿色食品强县"作为发展思路的"三大目标"之一。在全国叫响庆安绿色食品品牌,加速推进绿色食品规模化、专业化、高端化、产业化进程,倾力打造"龙江绿色经济第一县"。自上个世纪90年代初,庆安县在全国率先实施绿色食品经济发展战略,连续举办绿色食品节,获得了"中国绿色食品之乡"的美誉。进入21世纪以来,庆安县不断扩大绿色、有机食品的种植面积,以大科     

我国有机食品的发展策略及市场监管

随着环境污染的日益加重,食品安全问题的不断曝光,人们对有机食品充满着期待。全球有机食品迅速增长为我国有机食品的发展带来了机遇,同时也出现了一系列问题。国家质检总局、国家认监委为保证有机食品的健康发展,也做出了相应的应对措施。本文对有机食品发展概况、农户发展有机食品需考虑的问题以及市场监管等方面做了客观的阐述与分析。     

辽宁桓仁县发展绿色食品加工 打造经济增长亮点

<正>今年以来,辽宁省桓仁县党委政府进一步理清发展思路,把发展经济的目光瞄向绿色有机食品加工业。该县在以市场向导、企业主导、科技先导、示范引导的产业模式带动下,使一大批绿色有机食品加工企业迅速发展壮大,并取得了企业达产增效、农民致富增收双赢局面。辽宁新晟食品有限公司是桓仁县黑沟乡去年通过招商方式     

促进绿色食品又好又快发展

发展绿色食品、有机食品,拉动了生产,促进了流通,倡导了绿色消费理念,适应了市场多元化的消费需求。据中国绿色食品发展中心主任马爱国介绍，2008年中国的绿色食品、有机食品工作坚持“数量与质量并重、认证与监管并举”的工作方针，稳步扩大总量规模，全面加大监管力度，整体提升品牌形象，实现速度、质量、效益同步增长，保持绿色食品、有机食品又好又快地发展。     

机不可失,时不再来

有机食品≠无公害食品≠绿色食品 食物安全等级分为普通食品、无公害食品、绿色食品和有机食品四类,有机食品位于金字塔最顶端. 按照农产品施农药化肥多寡排序,由高到低分别为:无公害、绿色、有机三类食品.无公害食品可以使用化学合成的农药化肥,使用量多寡依据国家标准;绿色食品是"减农药,减化肥";而有机食品是"无农药、无化肥或不能使用任何化学合成的物质",有机食品的优点是比较天然,对环境更友好,较少污染,也因此成本最高、产量最低.     

有机食品网购潮快速升温消费者该如何鉴别真假

日前一则谜语红极网络:"什么人能保证蔬菜健康永远,打一港台明星。"答案是"菜康永"。接着,网友又相继创造出"蔬永康"、"粮净茹"和"菜少芬"等热词。食品安全问题频出,越来越多的人转向价格稍贵的有机食品,不仅超市设立了有机食品专柜,网上的有机食品也越来越多。A.高端人群网购有机食品购买有机食品的大多是高收入群体,或者高危需要照顾的群体,他们对生活品质有着较高的要求,不吝于为高品质的食物埋单。笔者了解到,目前网购有机食品的群体     

我国有机食品的发展策略及市场监管分析

正随着绿色环保理念的不断深化,有机食品也有很大的发展前景,但是在对于有机食品市场以及行业的监管上还存在着相应的不足,本文将对此进行分析与探究,以此提出我国有机食品发展的相应策略。有机食品的发展对于提升我国农产品质量安全水平具有十分重要的意义,需要结合我国目前的资源生态环境状况,去分析有机食品的发展趋势,同时考虑到我国社会经济发展水平以     

绿色食品网络营销模式的检视与构建分析

随着人们对健康的重视, 绿色食品受到广泛地关注, 成为最受欢迎的食物之一, 而网络营销为绿色食品营销提供了新思路。绿色食品营销商家积极开拓新的网络营销的方式, 促进绿色食品的销售。但目前绿色食品网络营销存在部分地区互联网技术不发达、绿色食品网络营销商缺乏专业的营销知识和手段、绿色食品质量无法保证、网络营销法制不完善等问题。本文对目前我国绿色食品网络营销模式种类及其优缺点进行了分析, 提出需要改进的方面, 并为构建新型绿色食品网络营销模式提供了新思路。     

“三品一标”检测机构档案管理体系的构建研究

随着我国的人民物质生活条件不断提高,农产品质量安全也受到了广泛的关注,目前我国的农产品质量安全有了长足的进步,但仍然存在着一定的风险。"三品一标"农产品是我国政府倡导的优质农产品品牌标志,主要包括了无公害农产品、绿色食品、有机食品和地理标志农产品。我国的"三品一标"检测机构较多,但是相关的档案管理体系较差,人员素质较弱,不利于我国"三品一标"农产品的快速发展。为了进一步的完善我国的"三品一标"检测机构档案管理体系,促进我国"三品一标"农产品质量安全的健康发展,本文分析了"三品一标"检测机构档案管理体系建设的现状、意义与方法,为其他"三品一标"检测机构档案管理体系建设提供了一定的理论依据和实践基础。     

有机食品与绿色食品之异同点

目前中国已加入WTO，与国际标准接轨是必然趋势，而国内对有机食品和绿色食品混淆不清，本文从概念，生产基础，加工标准及发展前景等方面剖析了有机食品与绿色食品的异同点，最后指出了我国食品业的发展方向。     

A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods

Given the significant increase in consumer interest in organic food products, there is a need to determine to what extent there is a scientific basis for claims made for organic produce. Studies comparing foods derived from organic and conventional growing systems were assessed for three key areas: nutritional value, sensory quality, and food safety. It is evident from this assessment that there are few well-controlled studies that are capable of making a valid comparison. With the possible exception of nitrate content, there is no strong evidence that organic and conventional foods differ in concentrations of various nutrients. Considerations of the impact of organic growing systems on nutrient bioavailability and nonnutrient components have received little attention and are important directions for future research. While there are reports indicating that organic and conventional fruits and vegetables may differ on a variety of sensory qualities, the findings are inconsistent. In future studies, the possibility that typical organic distribution or harvesting systems may deliver products differing in freshness or maturity should be evaluated. There is no evidence that organic foods may be more susceptible to microbiological contamination than conventional foods. While it is likely that organically grown foods are lower in pesticide residues, there has been very little documentation of residue levels.     

An insight into curcumin‐based photosensitization as a promising and green food preservation technology

Consumer awareness on the side effects of chemical preservatives has increased the demand for natural preservation technologies. An efficient and sustainable alternative to current conventional preservation techniques should guarantee food safety and retain its quality with minimal side effects. Photosensitization, utilizing light and a natural photosensitizer, has been postulated as a viable and green alternative to the current conventional preservation techniques. The potential of curcumin as a natural photosensitizer is reviewed in this paper as a practical guide to develop a safe and effective decontamination tool for industrial use. The fundamentals of the photosensitization mechanism are discussed, with the main emphasis on the natural photosensitizer, curcumin, and its application to inactivate microorganisms as well as to enhance the shelf life of foods. Photosensitization has shown promising results in inactivating a wide spectrum of microorganisms with no reported microbial resistance due to its particular lethal mode of targeting nucleic acids. Curcumin as a natural photosensitizer has recently been investigated and demonstrated efficacy in decontamination and delaying spoilage. Moreover, studies have shown the beneficial impact of an appropriate encapsulation technique to enhance the cellular uptake of photosensitizers, and therefore, the phototoxicity. Further studies relating to improved delivery of natural photosensitizers with inherent poor solubility should be conducted. Also, detailed studies on various food products are warranted to better understand the impact of encapsulation on curcumin photophysical properties, photo‐driven release mechanism, and nutritional and organoleptic properties of treated foods.     

中国绿色食品网络营销模式的检视与构建

以互联网为技术基础的网络营销模式具有不受地域限制以及信息传播的便捷和廉价等特征,在互联网日益普及的今天,对绿色食品的营销起着越来越大的作用。通过对中国绿色食品营销模式的检视可以发现,虽然绿色食品的网络营销在中国已经有了很大的发展。但是,仍然存在互联网技术不发达、法制建设不健全、网络营销手段单一,以及绿色食品本身价格高、结构不合理等问题。因此,有必要通过加强互联网的基础建设、网络营销的法制建设、政府的扶持力度,以及充分利用各种网络营销渠道、开发成本低廉、适销对路的绿色食品等针对性措施,以保证中国绿色食品网络营销模式的顺利构建。     

中草药食品保鲜剂发展应用概况

从食品保鲜的概念、现状及其发展角度综合分析,发展绿色保鲜技术是很重要的,中国传统保健食品和果蔬保鲜业的发展,为绿色保鲜技术——中草药保鲜剂的发展提供了契机。     

Antioxidant and Antimicrobial Activities of (‐)‐Epigallocatechin‐3‐gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human health risks. With the new concept of functional ingredients and the development of the functional foods market, and the desire for a “clean” label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. (‐)‐Epigallocatechin‐3‐gallate (EGCG), a biologically active compound in green tea, has received considerable attention in recent years and is considered a potential alternative to synthetic food additives. EGCG has been shown to prevent the growth of different Gram‐positive and Gram‐negative bacteria responsible for food spoilage while showing antioxidant activity in food systems. This review focuses on recent findings related to EGCG separation techniques, modification of its structure, mechanisms of antioxidant and antimicrobial activities, and applications in preserving the quality and safety of foods.     

绿色包装在食品中的应用

本文综述了绿色包装与环保间的密切关系 ,绿色包装材料在食品包装上的应用以及中国的绿色包装现状和趋势 ,说明了绿色包装 ,作为二十一世纪的主流 ,在我国具有广阔的发展前景。     

Control of biogenic amines in food--existing and emerging approaches

Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine, cadaverine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine, and agmatine. In addition octopamine and dopamine have been found in meat and meat products and fish. The formation of biogenic amines in food by the microbial decarboxylation of amino acids can result in consumers suffering allergic reactions, characterized by difficulty in breathing, itching, rash, vomiting, fever, and hypertension. Traditionally, biogenic amine formation in food has been prevented, primarily by limiting microbial growth through chilling and freezing. However, for many fishing based subsistence populations, such measures are not practical. Therefore, secondary control measures to prevent biogenic amine formation in foods or to reduce their levels once formed need to be considered as alternatives. Such approaches to limit microbial growth may include hydrostatic pressures, irradiation, controlled atmosphere packaging, or the use of food additives. Histamine may potentially be degraded by the use of bacterial amine oxidase or amine-negative bacteria. Only some will be cost-effective and practical for use in subsistence populations.