浅论食品化学污染及其防治策略

分析了食品化学污染的主要途径,以及这些污染物对人体健康的危害性,对食品化学污染的防治策略进行了探讨。     

Effect of Ozone on Aspergillus niger Causing Black Rot Disease in Onion

The effect of ozone on Aspergillus niger causing black rot disease in onion was studied in culture. Ozone induced the spore germination in all treatments and few spores showed rapid swelling, resulting in the production of 2-3 germ tubes per spore compared to control. Although all the ozone treated spores germinated, all of them did not produce uniform colony morphology. Some colonies which developed from ozone treated spores failed to produce spores and such colonies appeared as grey patches of mycelia without spores amidst surrounding black sporulating colonies. Further work is in progress to study the mechanism involved in formation of sterile mycelia by ozone.     

Coupling geometric analysis and viability theory for system exploration: Application to a living food system

This paper addresses the issue of studying a food complex system in a reverse engineering manner with the aim of identifying the set of all possible actions that makes it reach a quality target with respect to manufacturing constraints. Once the set of actions is identified, several criteria can be considered to identify interesting trajectories and control policies. A viability approach, coupling the viability theory and a geometric approach of robustness, is proposed to study complex dynamical systems. It can be implemented for several types of systems, from linear to non linear or hybrid systems. The proposed framework was adapted to a living food system: a ripening model of Camembert cheese to identify the set of states and actions (capture basin) from which it is possible to reach a predefined quality target. Within the set of viable trajectories, particular trajectories that improve the Camembert cheese ripening process are identified using the proposed approach. The results are applied at a pilot scale and are discussed in this paper.     

无水磷酸氢钙生产工艺

介绍了一种以液态食品磷酸与碳酸钙及处理后的石灰水(纯净氢氧化钙)反应生产无水磷酸氢钙(牙膏级、药品级、食品级)新工艺。同时提供了按此工艺生产无水磷酸氢钙的生产结果。     

甲基异丁基酮-甲乙酮脱蜡脱油生产微晶蜡工艺研究

介绍了以甲基异丁基酮(MIBK)和甲乙酮(MEK)为溶剂进行脱蜡脱油生产微晶蜡的试验研究，对溶剂脱蜡脱油过程的各种工艺条件进行了考察。结果表明，与采用常规溶剂的过程相比，其过滤速度和微晶蜡产品的收率都得到提高，而且微晶蜡的含油量达到小于1％的食品级标准要求。MIBK—MEK拥有的良好的选择性使其在溶剂脱蜡脱油生产微晶蜡工艺中有较好的应用前景。     

浅论食品添加剂的安全性

介绍了食品添加剂的定义、分类和作用 ,分析了国内外食品添加剂的现状、发展前景及存在的问题 ,综述了食品添加剂的安全性问题及监督管理办法。     

普通本科院校《食品安全学》课程开展双语教学的初步探讨

分析了普通本科院校食品安全学课程开展双语教学的必要性和重要性,讨论了食品安全学开展双语教学的方法,同时指出了食品安全学开展双语教学存在的主要问题并提出了相关改革措施和建议。     

基于模糊评价方法的三全公司社会责任业绩评价

从社会责任视角出发,以三全食品有限公司为研究对象,运用多维度的企业业绩评价指标体系,采用层次分析法和模糊评价法对其业绩进行综合评价。     

房地产与粮食价格对通货膨胀的影响——基于VAR模型的实证研究

为了分析研究我国房地产价格和粮食价格对通货膨胀的影响,选取2000年第1季度至2010年第4季度数据,基于VAR模型进行了实证检验。结果表明,房地产价格、粮食价格和通货膨胀之间具有长期稳定的协整关系,且房地产价格和粮食价格的上涨对通货膨胀的发生均具有推动作用。但是,相比较而言,房地产价格的上涨对通货膨胀的贡献更大;粮食价格的上涨对通货膨胀的影响持续时间更长。     

Categorizing health-related cues to action: using Yelp reviews of restaurants in Hawaii

Yelp, a social media site, undeniably has an influence on consumers' food choice in spite of its ability to reflect consumers' real voice being criticized. Since unhealthy food choices contribute to health problems, such as obesity and malnourishment, we attempted to examine these problems by better understanding consumers through health-related cues to action—a construct from the Health Belief Model (HBM)— on Yelp Honolulu's restaurant reviews. Our research revealed 13 main categories: Ingredient, Type of food, Taste, Lifestyle, Cooking, Option, Price, Portion, Well-being, Nutrition, Hygiene, Emotional attachment and indulgence, and Feeling. We argue that these categories may ultimately lead consumers to make healthier food choices. In search of the most appealing way to communicate with the target group, underlying concepts that derived from these categories can be tested. Marketers in food industry (or public health policy-makers) can craft their strategies for healthy food brands/products (or healthy eating scheme) based on the concept test research. Moreover, Yelp can apply these insights in the development of their algorithm and filter system in order to help consumers find healthy food if they wish to do so. Restaurants can also improve their strategy, menu, and communication execution to meet the growing demands of health conscious consumers.