This paper has probed the dynamics of hydrolysis on CGM by Alcalase AF 2.4L: (1) The factors including the ratioof solid to liquid ,adding amount of enzyme,temperature of reaction ,pH value and time of reaction affecting the degree ofhydrolysis of CGM by Alcalase AF 2.4L were studied through single-factor-analysis; (2) The optimal conditions, the maximumvelocity and instant Km were determined through probing into the relation of the ratio of solid to liquid and enzyme reactionvelocity.

The oxidative stability of thiols in process flavorings was discussed. Of all the thiols under investigation, 2-methyl- 3-furanthiol is the most unstable. A possible degradation mechanism of 2-methyl-3-furanthiol was proposed.

Nine quality indexes of dough based on eight kinds of wheat flour have been measured with the Texture Analyzer in this paper. The nine indexes of dough were elasticity, adhesive force, adhesiveness, fracture force 1, 1st fracture work done, 1st fracture deformation, recoverable work done 1, and recoverable deformation 1. These quality indexes of dough with bread quality (volume and elasticity change rate) and wheat flour characteristic were also studied by correlation analysis. The results showed that correlations between hardness, adhesive force with the volume of bread were significant. Their correlation coefficients were 0.546, 0.568, respectively. The correlation between elasticity and the volume of bread was negative, and the correlation coefficient was-0.606. The correlation between adhesive force and elasticity change rate of bread keeping at room temperature in 24 hours was significant, and the correlation coefficient was 0.707.The texture of dough and wheat flour characteristic had obvious correlation. Key words:texture analyzer;dough bread;flour;quality Studies on Application of Texture Analyzer to the Quality Evaluation of Dough and Bread ZHENG Tie-song (Department of Food Science and Engineering, Nanjing Normal University, Nanjing 210097, China) Abstract:Nine quality indexes of dough based on eight kinds of wheat flour have been measured with the Texture Analyzer in this paper. The nine indexes of dough were elasticity, adhesive force, adhesiveness, fracture force 1, 1st fracture work done, 1st fracture deformation, recoverable work done 1, and recoverable deformation 1. These quality indexes of dough with bread quality (volume and elasticity change rate) and wheat flour characteristic were also studied by correlation analysis. The results showed that correlations between hardness, adhesive force with the volume of bread were significant. Their correlation coefficients were 0.546, 0.568, respectively. The correlation between elasticity and the volume of bread was negative, and the correlation coefficient was-0.606. The correlation between adhesive force and elasticity change rate of bread keeping at room temperature in 24 hours was significant, and the correlation coefficient was 0.707.The texture of dough and wheat flour characteristic had obvious correlation.

It was studied in this paper that pasteurized milk’s shelf-life can be extended by adding lactoferrin. As a kind offunctional ingredient that separated out from the cow colostrums, lactoferrin has the anti-virus and virussafe infection in wide,and can promote the human body at the same time to the ferrous absorption. Therefore, added lactoferrin to pasteurized milk,the milk not only anti-virus ability was strengthen, and the quality period was prolonged, but also the nutritional value wasincreased. Under the different temperature, the different concentration (0.025mg/ml, 0.05mg/ml, 0.1mg/ml) lactoferrin was addedto pasteurized milk. Comparied the difference from microbial growth variety between added lactoferrin to pasteurized milk anddid not added to, the conclusion can be drawed: it can extend pasteurized milk’s shelf-life that lactoferrin was added topasteurized milk.

Using saccharide from corn starch hydrolysate as a sole carbon source, the factors (nitrogen sources, carbon-nitrogenratio, metal ions, the volume of inoculation, initial pH value of the medium, aeration rate and temperature) affecting 2-keto-D-gluconic acid fermentation by bacteriophage-resistant mutant Pseudomonas fluorescens AR4 were investigated. The resultsshowed that the production of 2-keto-D-glluconic acid was significantly affected by nitrogen sources, carbon-nitrogen ratio,initial pH value of the medium, aeration rate and temperature. Under the suitable fermentation conditions, the acid yield and theconversion rate was about 13.5% and 90% respectively.

Alpha-transglucosidase is a critical enzyme of producing isomaltooligosaccharide. In this paper, strain ASP-2 ofproducing α-transglucosidase was obtained by screening experiments. The optimum conditions for fermentation in solid-statewere:bran:water(m/m) =1:1,culture temperature and duration were 35℃ and 48h respectively, the optimum pH value was 6.0.Carbon sources and nitrogen sources were not necessary nutrition for producing enzyme in this culture medium , so they needn’tbe added in the culture medium in order to reduce production cost.

The antioxidation effect of Fagopyrum Houdeum and A. Satival. were studied by the flow-injection chemiluminescence.The results indicate that Fagopyrum Houdeum and A.Satival.can effectively restrain the chemiluminescence of luminol inducedby super oxygen anion free radical, and the strength of the chemiluminescence presented the descending trend with the increasingof the concentration of Fagopyrum Houdeum and A.Satival. A comparison of the Antioxidation Effect of Fagopyrum Houdeumand A. Satival was performed.

Aspergillus niger 3866 is confirmed the highy enzyme activity producing strain by screening strain .The prescriptionof best medium of producing enzyme is: Bran is 4%, (NH4)2SO4 0.1%, KH2PO4 0.1%, ascorbic acid 0. 1%, MgSO4 0.1%,salicinis 0. 05%. The best cultivation condition of producing enzyme is pH 6. 0, 30℃, 160 r/min, 84 h. Enzyme vigor can reach as highas 152.45U.

To counter the trouble of honey adulteration, the changes of the amylase activity and protein affected by temperatureduring the store have been studied in this paper to find a new method to detect honey quality and adulteration. Our resultsshowed that the activity of amylase and the protein content in the natural honey didn’t change anyway under 10℃ for one month,but under a higher temperature (37℃ or 45℃), those in the natural honey decreased gradually. Under 10℃, 37℃ or 45℃, theactivity of amylase and the protein content in the adulterating honey didn’t change anyway. To control the honey quality, or toidentify the honey product whether being adulterated could be carried out by detecting the activity of amylase and the proteincontent in the sample.

The changes of color index, pH value, Aw were determined during fermentation and ripening process from two batchesof fermented sausages [the one was naturally fermented (control) and the other was inoculated Lactobacillus casei 6033(treatedsamples)]. The results showed that: the distinct changes of color index occurred in both batches, and fermented sausages darkledduring the ripening. But there were no significant difference between treated samples and control. The pH values in both batchesdecreased significantly and dropped to lower than 5.3 in 48h. The lowest values occurred on the fourth day. After that, the pHvalues increased gradually with the ripening process. The pH values in inoculated with Lc 6033 were lower than in control duringthe ripening. Aw levels showed degressive trend in both batches and values were lower slightly in treated samples than in control,but no significant difference was found. These experiments conducted indicated that Lc and its proteinases influenced on pHvalue significantly, but on Aw value and color indistinctly of fermented sausage.

The growth characteristics of Bifidobacterium A03 and A04, which were tolerant to gastrointestinal tract, were studiedin CMRS medium. The results showed that they grew best in CMRS medium, their cell numbers were 9.03 and 9.26 log cfu/cmrespectively. Optimal temperature for their growth were 37℃, and optimal initial pH were 7.5 and 7.0 respectively. The optimalpercent of inoculability volume were 2% or 3%. A04 grew faster than A03, however, their acidic ability was similar and theywere tolerance to acid. There were not obvious delaying stage and in growth curve of A04, and it entered stability stage after 10h,but A03 entered delaying stage after 4h and entered stability stage after 12h.

The rheological properties of concentrated grape juices were determined at different temperatures and differentconcentrations. The experiment results showed that concentrated grape juices were Newtonian-type fluid. Changes in theviscosity of concentrated grape juices with different temperatures at different concentrations were studied. By regressionanalysis, some equations that described the effects of temperature and concentration on the viscosities of grape juices were derived.Finally, equation describing the combined effect of temperature and concentration on the concentrated grape juice viscosity wasobtained. And the equation could be utilized to predict the viscosities of concentrated grape juice processed at differenttemperatures and different concentrations.

This paper focuses on Indica, effects of lactic acid bacteria fermentation of rice starch on physical properties wasstudied in this paper. The analyses of scanning electron microscope showed that the granule of rice starch was eroded afterfermentation. The small starch granule increased. the swelling power, the solubility and dilatability of gel volume increasedrespectively after fermentation. The results of RVA and DSC indicated that the peak viscosity decreased 692 cp after pasting.The onset gelatinization temperatures were brought forward. The time of gelatinization was longer than control sample, thegelatinization enthalpy was increased. The result of X-ray diffraction showed that the crystal type of rice starch is unchangedafter the fermentation, but the ratio of crystal area to amorphous area declined from 28% to 22%.

The significantly positive inhibitory activity of Aloe extractions had been reported against some coccus and bacillusin this paper. The longer the heating time for preparation the Aloe juice, the weaker the antibacterial effects. When mixed withsugar or salt, the Aloe exudates of high concentration displayed some sterilization ability on Escherichia coli, Bacillus cereus andBacillus subtilist.

This paper used spermatozoa of adult squid as crude material, through a serial processes of extraction, crude productof protamine was yielded and measured the minimum inhibition concentration of squid protamine on E.coli and S.aureus. Theground flesh of fish was added with protamine. In this paper, pH value, inorganic, organic substances and other chemical componentsthat affect antibacterial activity of protamine were studied. The results indicated that protamine was an effective natural foodpreservative.

samples of common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum)collected from Chinese main producing areas and others countries were used to study the inhibitory activity and thermostabilityof α-amylase-inhibitor in buckwheat flour. The results showed that tartary buckwheat flour had an average higher inhibitoryactivity (44.8±3.2 U/g) than commom buckwheat flour (37.8±2.4 U/g). No significant regional differences were detectedamong the same species in the level of inhibitory activity. It was also demonstrated that the inhibitor was unthermostable. Whenit was heated at 80℃, 90℃ and 100℃ for different time respective, a fat lot or no inhibitory activity was displayed. Duringbuckwheat seeds germination, the inhibitory activity was gradually lost. The study suggested that α-amylase-inhibitor inbuckwheat flour might be not act as an antinutritional factor.

The emulsifying properties, particularly the emulsion stability of phosvitin was found to be higher than those ofother food proteins. The emulsifying activity and emulsion stability were greatly decreased by protease and phosphatasetreatment. The protease digestion of phosvitin resulted in the peptide cleavage of large fragment (a highly phosphorylated coreregion, 50 to 210 peptide) and small fragments (N-terminal 1 to 49 and C-terminal 211 to 217 peptides). The large fragmentlacking the small fragments did not show the excellent emulsifying properties, suggesting that small fragments of protein moietyplay an important role in emulsifying , properties. On the other hand, the effect of phosphatase treatment showed that electrostaticrepulsive force of phosphate in phosvitin has a significant affect on its emulsifying properties and that the protein moiety withabundant phosphorylated residues is also considered to be essential for the high emulsifying properties.

The sensory quality and shelf stability of food products are closely related to their physiochemical properties. Theglass transition concept borrowed from polymer science has been applied to the study of physiochemical properties of foodmaterials and products. Water is seen as a plasticizer of solids, and therefore plays a key role in the characteristics of foodmaterials. A state diagram based on the glass transition concept usually describes the relationship between water content (orsolid content) and temperature-dependence of physiochemical properties (e.g., phases). State diagrams are useful in character-izing material behavior at various temperatures and water contents.The present paper demonstrates a new concept, called “NMR State Diagram”, which is based on the relationships betweenNMR (nuclear magnetic resonance) relaxation and temperature dependence of physiochemical properties. An NMR statediagram is a curve of NMR relaxation time (usually spin-spin relaxation time or T2) against temperature. Our studies have shownexcellent correlations between curves characteristics and many physiochemical properties. The potential applications of thisNMR State Diagram concept may include: (1) ingredients screening, useful for product formula development, (2) prediction ofphysiochemical changes (texture, viscosity, caking, water and fat migration, etc), chemical degradation of nutrients and microbio-logical activity, which are associated with mobility of water and polymers, (3) Combined with MRI (magnetic resonanceimaging) techniques, the concept would greatly improve our understanding of quality and safety of food products, especiallyintermediate moist foods (IMF). In this conceptual paper, the basic principles of NMR, theoretical aspects of NMR relaxationand its relations to food properties, methodology, and data from real food systems are presented.

The color of pork is a very important index on judging its edible safety. The degree of bad meat and the color changepresent close relation. Now the color of pork is usually judged according to the standard color card of pork relying on person eyesto observe under natural light. This kind of subjective assessment technique has certain artificial error leading to inaccurate result.Therefore, the objective appraisement should be obtained by the quantitative measuration and calculation at the color and thecolor change of edible meat with advanced method, technology and instrument. According to the color theory, a computer visionsystem used in porky color quantification measurement was established, the standard illumination body A that is recommendedby CIE was selected as the light source. This system can carry through collection, management, display, and appraisement ofporky color. This method takes on the characteristic of handling simple, nondestructive wound, fast measurement speed and lowcost etc, gets rid of the subjectivity and illegibility during color measurement, and realizes the impersonality and quantitativeappraisement of porky color.

The research studied proteolysis of soy cheese during ripening by comparing with pure milk cheese. Experimentresults showed that pH4.6 SN and 12%TCA SN of soy cheese increased gradually, and pH4.6 SN increased faster than12%TCA SN,the same with pure milk cheese, but soy cheese has low SN.

Nostoc sphaeroides kützing riches of polysaccharide and has special biological and physiological activity. The paperdo the reaserch of the extraction and seperation of Nostoc sphaeroides kützing to get fine Nostoc sphaeroides kützingpolysaccharide. Nostoc sphaeroides kützing is first crashed,dispored of color and fat,extracted then precipitated protein by sevagemethod. Precipitating polysaccharide with alcohol,then raw polysaccharide can be got with a success of centrifugal protocol.Inthe end,white water-soluble and brown alkila-soluble Nostoc sphaeroides kützing polysaccharide can be seperated by vacuumfreezing drying.FR-IT proves that the water-soluble and alkila-soluble Nostoc sphaeroides kützing have the common traits ofsom polysaccharide. The best extracting parameter of water-soluble is extracting 4 times with water (1:90) at 90℃for 6h each4 times. The best extracting parameter of alkila -soluble is extracting 4 times with NaOH (1:25,1mol/L) for 6h each 4 times. Thebest exacting ratio is 5.70%.

Different process technology between potato granules and potato flakes were analyzed, and the chemistryperformance, physics performance, functionality of potato granules and potato flakes made from different process technologywere tested. The result shows that the starch leakage, relative viscosity, water retention, fat binding capacity, reducing sugarcontent of potato flakes were higher than that of potato granules, while the hydration speed of potato flakes was slower than thatof potato granules.

Experiment study of soak juice by tartary buckwheat bran the clarification technology and store the stabilities. Theresult shows: soak juice the best process conditions who juice clarify at gelatin 0.02% quantity, operate temperature No. 30 byjuice, pH is worth 3.0. Influence to color luster of stability soak juic the main factors is temperature and illumination’s termse,influence to suspend of stability soak juice the main factors is store time.

The factors affecting cellulose hydrolysis of soybean straw fermentated by immobilized Lactobacillus casei had beenstudied, and contrasting with free Lactobacillus casei. The result indicated that stability of immobilized cell for temperature ishigher than free one. Optimum temperature is 30℃; the bead size of immobilized cell have no effect on output of lactic acid; withthe increase of the density of candy, the output of lactic acid of free Lactobacillus casei and immobilized cell increased; the optimuminoculating amount of free Lactobacillus casei and immobilized cell is 10%. The optimum pH is 5.5, stability of immobilized cellfor pH is higher than free one.

This article used the medicinal material-Polygonatum which was rich in senelium element as experimental material,preliminarily studied the separating and extracting technology of Senelium polysaccharides.The experiments studied the extract-ing technology by the methods of water extracting, preciptation with alcohol, sevage deproteinizing, preciptation,vacuum freezingdrying and the content of polysaccharides and senelium were determined by anthrone colorimetry and atomic absorptionspectrometry.The optimum parameters to extract soluble selenium polysaccarides in Rhizoma Polygonati were as follows:temperature 90℃, extracting time 4h, the ratio of water to material 1:50, extracting times 2,the content of soluble seleniumpolysaccarides 3.12%.

This paper concerns with the development process of a functional beverage for middle- and old-aged persons withGanoderma lucidum, Lycium barbarum and green tea as the raw material. With the polysaccharide content and sensory evaluationas the evaluation criterion, the optimal recipe was 30.8% Ganoderma lucidum of the total raw material, 23.1% Lycium barbarumand 46.1% green tea. The free-radical scavenging activities were investigated for Ganoderma lucidum tea and it is found that thebeverage showed high hydroxyl radical and superoxide radical scavenging activities.

In this paper, fermented milk koumiss was produced through two step fermentation, using lactococcus and yeastswhich are separated from Kefir grains. For three factors which affect quality of fermented milk koumiss ultimately, the optimalfermentation conditions of Kefir fermented milk koumiss are determined by using orthogonal experiments L9(34). Final productsare as follow: smooth taste, mild acidity, gentle flavor, denseness alcohol and ester aroma.

In this paper, the green-protecting technology of Brasenia Schrebri Gmel and its quality control were discussed. Theresults showed that the general effect of green-keeping and gel-protecting was of a sort if water shield was blanched in singlegreen-protecting solution. But the stable effect of green-keeping and gel-protecting was obtained when water shield was blanchedfor 1.5min at 95℃,and then soaked in the solution of pH4.0,200mg/kg Cu2+ for 4.0h,last cleaned,canned, filled with sour solution,sealed, and sterilized. Furthermore, the measure on gel-protecting and correlative questions on the security in its processingwere put forward.

Under certain conditions, chitosan reacts with tartaric acid to form chitosan tartrate complex.Experiment resultsshowed the content of tartaric acid in the complex can be correctly determined by potentiometer titration.The more tartaric acidis used during the process,the more the content of tartaric acid in the complex is.The viscosities of complexs are more than thatof chitosan itself,and as the content of tartaric acid increases,the viscose of complex increases.

Extracting PPT from green tea under single-frequency and dual-frequency ultrasounic field were studied, and theexperiment plan was done according to uniform design by DPS, or mathematical model and the optimize process condition wereobtained with PLS procedure. The result showed that the dual-frequency ultrasound technology is superior to single-frequencytechnology in PPT extraction about concentration, extract content and extraction velocity.

The effects of tomato ketchup, peanut oil and some metal ion on the carotenoid production were studied in this paper.The result showed that tomato ketchupand peanut oil was two kinds of important additive to carotenoid production. When thetomato ketchup of 4.5g/L, peanut oil of 1.0ml/100ml were added to the media ,the carotenoid production could increase 24.75%and13.1% respectively. Through uniform design method the best combination of metal ion was selected, which were as follows:K2SO4 1%, MgSO4•7H2O 0.0476%, CuSO4•5H2O 0.00449% ,the carotenoid production could increase17.03%.

A strain of silicate bacterial GY03 which produced rich flocculating material to treat the Guizhou Pubu-brewery(waterfall brewery) wastewater was studied in this paper. Through orthogonal experiment, good effects have been achieved bytreating brewery wastewater with the microbial flocculant and the optimum technological conditions were designed

The article discussed the suitable producing technique of Shuangku nutritious noodle with bitter buckwheat flour,wheat flour,balsam pear juice and improving agent of flour quality. The noodle had high quality, good food curative effect, goodtaste. And the processing was simple.

In this study, low sugar content Lentinula edodes sweety was produced using Lentinula edodes as main material.The product’s compliance and saturation were improved after treated by softening, smearing and low temperature techniques etc.So the defects of poor palatability and short shelf-life caused by low sugar content treating were overcome. By orthogonal test,the optimum producing condition and process parameters were determined as following : the content of sugar in syrup combinationand citric acid and xanthan gum was 8%, 1.5%, 0.2% .Expect, freezing time was 3 days at -10℃～-18℃. Under this condition,low sugar content L. edodes sweety was produced which had the pure flavor, plum body and comfortable taste.

The article preliminarily explored the way, microwave kill enzyme, used in the processing of Chinese yam powder.They were determined,such as the PPO of sample, the chief nutritious components in Chinese yam complete powder and itswhite degree. The critical control point of the way used in the Chinese yam powder processing was found by orthogonalanalysis .It illustrated the superiority of the processing by microwave in producing Chinese yam complete powder.

This paper studied mainly on the isolation and purification method of yoghurt bacteria, which keep in degrease milk.The isolation and purification medium for L. delbrueckii subsp. bulgaricus were defined as improving MRS, after streaking platewith 10-2 dilution degree, place in desiccator burning candle to consume its oxygen, the result showed that this method can attainits well separation. Increasing 2% corn syrup in its liquid medium, the growth of the pure strain showed the notability effect. Aftersmearing culture using vacuum seals plastic bag, in the streptococcus basic medium could nicely separate the streptococcussalivarius subsp. thermophilus pure strain. Identifing the isolated strain of yoghurt and make sure it was pure strain, adoptinginoculation of an agar slant conserve in medium which not containing milk source, could keep them vitality in 15 days.

The nutritive value and processing features of Inner Mongolia buckwheat flour were studied and the results showedthat that the nutritive value of buckwheat flour was better than that in wheat flour, but the β-amylase activity in buckwheatflour was very low and the falling number of buckwheat flour was higher than 1000s. The buckwheat flour had much worseprocessing qualities. So, the milked flour of adding 20% buckwheat flour to wheat flour could be used to improve processingfeatures.

 The nourishing components of the Fqgopyrum tartaricum flour of the arid in the central part of Gansu province isstudied, the formula processing of Fqgopyrum tartaricum fine dried noodles intensified by spirulina powder is discussed, andtechnical poser of difficult to form Fqpopyrum tartaricum is solved, Fqpopyrum tartaricum spirulina fine dried noodles is the idealfood for the diabetes patients with good and balanced nutrition.

The correlation Between Proteolysis and Jinhua ham processing was researched by studying and analyzing totalnitrogen,non-protein nitrogen and free-amino acid in processing. The result showed that NPN and FAA developing positivelycorrelated humidity and warter content falling as well as temperature & NaCl content raising,and proteolysis was continuancein Jinhua ham processing.

Object: In order to know the extraction technology of soluble polysaccharides from radix Cynanchum bungei. Methods:single factor test and orthogonal experiment design methods L9(33) were applied to analyze the influence of each factor in solid-liquidratio, temperature and time on the extraction percent of the polysaccharides. Results: Experimental results indicated that tempera-ture and solid-liquid ratio significantly affect the extraction percent of the soluble polysaccharides. Conclusion The optimum solid-liquid ratio is 1:20,temperature is 100℃ and the extraction time is 2h, the extraction degree is 1 time.

The organic acid compound freshness-preserving agent made of 1.2‰ tartaric acid and 0.7‰ potassium sorbate hasbeen used in the products of saltwater-stewed geese. The results of the research into the influence of used condiments on theabsorption rate in the process of stewing in brine show that the absorption rate appears to be higher in the geese flesh when thecompound agent is used in the middle of stewing in brine. Lower absorption rate is observed when ginger or yellow wine isadded. The use of salt and other condiments gives no influence on the absorption rate. More freshness-preserving agent beingdistributed in brine gives progressive effect on the enhancement of the absorption rate in geese flesh when it is stewed in the brinefor the second time. So the basis for the reasonable use of organic acid compound freshness-preserving agent has been provided.

The factors such as ratio of Bitter-buckwheat and flour, the deal of compound additive. Quantity of water on theproduce technology of Bitter-buckwheat and flour for 2:3. The deal of compound additive By 1%, make concessions regimentqualtity of water 20% at 30℃. Fry in Hot palm tree oil 20s at 140℃. It showed the test convenient of Bitter buckwheat.

The deep processing of black-boned chicken is very important for the more efficient utility of the protein and toincrease the free amino acid content, so that it can be absorbed easily by the human body. This article described the internationaladvanced enzyme product, the hydrolytic condition of flavor proteinase for hydrolyzing animal protein of black-boned chicken.The feature is the use of the modern bioengineer - enzymolysis technique based on the traditional processing technique ofextracting the effective component of the black-boned chicken, by using the in-depth hydrolyzing process so that we can get biggerproductivity and flavor. We developed the orthogonal discomposing experiment method to measure the hydrolytic rate, tocombine the protocol and to determine the best processing condition. The result is that 10min heating pre-processing90℃ of temperature can promote the enzymolysis. The best enzymolysis condition is pH value 7.0, temperature 45℃ and theconcentration ratio of enzyme to substrate 0.5 and time of 3h.

The crystal contents of standard glucose in deferent concentration, time, temperature, pH value and alcohol solventwere separately determined. The technology condions of glucose crystallized and seperated in the coconet shell hydrolysizedsolution were defined.

The influences of lecithin on the tempering process and anti-blooming property of CTCBE chocolate and CB chocolatewere studied. Combined methods of viscosimetry and bloom-promoting were used to determine the viscosity variations andtime of fluid state in tempering points, and anti-blooming property of the two kinds of chocolates by adding lecithin. DSC andXRD were used to carry out comparative investigations on the two chocolates from the aspects of kinetics, thermodynamics andcrystallography. The results showed that obvious viscosity decreasing on the two chocolates were observed when lecithin wasadded. But the crystallization retarding effects were not observed. Slight anti-blooming effect was found in CB, not in CTCBE.There was consistence in the results between the two combined methods.

Konjac Glucomannan was denatured by Carboxyl Methyl. The solubility and film-forming properties were allimproved apparently. It can be used as capsule materials. By orthogonal experiment, the optimum conditions of denaturing ascapsule material is determined. They are 6g Konjac Glucomannan, 6g Chloroacetic acid, 1.2g Potassium iodide,70℃ and 4h. Thephysical and chemical properties of denatured Konjac Glucomannan were researched.

There is much fruit hanging heavy on the trees,and the fruit is big, golden and fragrant, the pulp is thick, the pectinis abundant, the pulp is fine and smooth, the flavor is pure, and the fruit including many kinds of nutrition,for having highnutrition and edible health care value, it is unique of the flavors of the processing food, for cutting the fruit pieces and bottled,it has a bright future in the development of the utilizing of Yizhou Chaenomeles resource. This article has introduced theprocessing and the points of the technological process of the canned products of Chaenomeles fruits in Yizhou.

DNA extracted from plasmid vector (p301-bG1) used in transgenic research of familiar edulis fungi was added into19 familiar edulis fungy samples as simulated positive samples. The qualitification PCR was used to detect genetically modifiedcomponent in edulis fungi in present study. DNA extracted from samples by CTAB method was amplified by single PCR andmultiplex PCR. We developed the PCR detection method for the target DNA fragments with the size of 165bp, 398bp and599bp of three transgenes, i.e. NOS, BAR and GUS, respectively. Effect of different DNA concentration of positive sample (p301-bG1 plasmid) to PCR analysis was also analyzed.

A high performance liquid chromatographic method for the determination of DNJ in Morus alba L. leaves withfluorimetric detection after precolumn derivatization with 9-fluorenylmethyl chlorformate (FMOC-Cl) was established. Thecontents of DNJ in Morus alba L. collected within different vegetative periods were determined. DNJ in Morus alba L. leaveswas extracted with 0.05mol/L HCI, derivatized with FMOC-Cl, and analyzed by high performance liquid chromatographyequipped with fluorescence detector. Mobile phase consisted of acetonitrile -0.1% aqueous acetic acid(55:45,V/V)with aflow rate of 1.0ml/min. The calibration curve was linear over the concentration range from 0.567μg/ml to 34μg/ml, the correlationcoefficient was 0.9999. the average recovery was 97.2%, RSD was 1.97(n=6). The results showed that the content of DNJ inleaves of Morus alba L. is relative to the vegetative periods and temperature, the highest content of DNJ in leaves of morus albaL. collected at July and August. The method used this paper was reliable, accurate and stable. It can be used for determinationof the DNJ in leaves of Morus alba L.

This study described a rapid PCR assay for the detection of bovine and sheep materials in functional food. Species-specific PCR primer had been used for this purpose and the enzymes DpnII and SspI were used to certify the PCR result for bovineand sheep respectively, the detection limitation was 0.05% for bovine derived material and 0.005% and 0.5% for goat and sheeprespectively. It could be one of an effective method for detection bovine and sheep derived materials and for verifying theauthenticity of the component of functional food.

The DNAs of immaturate, maturate tomatoes and sweet peppers were extracted by SDS method. The detection resultsof inner rbcL gene were positive, showing that the DNAs were extracted successfully and there were no substance restrainingpolymerase chain reaction(PCR) in the DNAs. The detection results of Cauliflower mosaic virus(CaMV) 35S promoter,Agrobacterium tumefaciens nopaline synthase(nos) terminator and Escherichia coli strain K12 neomycin phosphotransferaseⅡ(nptⅡ) gene in the tomatoes and sweet peppers with triplex PCR were negative. The multiplex PCR detecting simultaneity innerrbcL gene, nptⅡ gene, CaMV 35S promoter and nos terminator were experimented successfully, with the mixture templet of theDNAs of tomato, sweet pepper and positive plasmid pBI121. The multiplex PCR was quick, simple and practical, and mightplay an important role on the detection of genetically modified food.

The essential oil of flesh from Nanguoli pear was obtained by simultaneous distillation . The chemical componentswere separated and identified by GC/MS. The yield of essential oils of flesh .from Nanguoli pear. was 0.17% when extracted bysimultaneous distillation. The experimental results confirmed the presence of 26 volatile components when extracted by steamdistillation. The experimental results demonstrate that the major components were Bis(2-ethylhexyl) phthalate (29.4%), Ylangene(23.47%), α-Farnesene(8.4%), 9-Octadecenoic acid, ethylester(6.13%), Bicyclo[3.1.1]hept-2-ene,2,6-dimethyl-6-(4-methy,l-3-pentenyl) (4.4%), Linoleic acid ethyl ester (2.41%).

Study on classification of food flavor and discrimination food quality characteristic according to volatile compounds.Multianalysis of different metal oxide sensors, which is FOX3000 Electronic Nose System (Alpha M.O.S, France), to test forflavor of 59 kinds of tea and 5 kinds of coffee with “no-breakage” method was made use, and then carried out principlecomponent analysis (PCA) and discriminant function analysis (DFA). Coffee were experimented the change of quality afterstored for 10 days in condition of different humidity and temperature. Analyzing the result manifestation can adapt for not onlythe type of flavor of tea, but also can applied to analysis of effect factor related food qualities such as producing area, storecondition and so on. The metals oxide sensors can still further expand to apply to discriminate with identify in the food qualitythat have the aroma performance.

The Kjeldahl method was improved for the determination of protein in Fagopyrum. The contents of protein inFagopyrum from Chaoyang, Jinzhou, Heishan, Tieling and Xifeng of China were determined 12.48%, 9.19%, 9.48%,10.16% and 11.44% respectively. The result indicates that this method is simple, fast, accurate and feasible.

The ovum oil of Rana chensinensis was obtained by the methods of supercritical CO2 fluid and petroleum etherextraction, and was converted to methyl easter. The components of its fatty acid were determined by quartz capillary GC/MS.19 kinds of fatty acids were separated from the oil obtained by the methods of petroleum ether extraction and 72.38% of themare unsaturated fatty acids. 26 kinds of fatty acids were separated from the oil obtained by the methods of supercritical CO2 fluidextraction and 69.65% of them are unsaturated fatty acids. The study result indicates that the main components and content ofthe fatty acid in the oil obtained by the two kinds of methods are basically same, and the main unsaturated fatty acids arehexadecenoic acid, linoleic acid, oleic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA).

In residue detection of organ phosphorus pesticides in fruits and vegetables, how to use SPE-GC method to analyzeis discussed in this paper, especially how to select the appropriate SPE conditions, including extraction solvent and its volume,the column-washing solvent, the solvent to wash and its flow. Then a method is set up. More important, a high recovery ratioand a very good recurrence can be given. So that it can be a method worthy of extending.

Rapid determinaton mode of nitrate in vegetable was established by using near infrared spectroscopy (NIRS), withsecond derivative and partial least square regression (PLSR), the multi-correlation coefficient is 0.9819 compared with nationalstandard method and the standard error prediction is 0.56%～6.79%. The method is not only simple and rapid, but also suitablefor fast determination in worksite with no requirement of any chemical regent.

Volatiles from thermal degradation Vitamin B1 (thiamin) in a microwave oven were trapped and analyzed by GC/MS. Twenty six sulfur containing compounds with structural characteristics of thiophene, thiazole, furyl sulfide, acetyl sulfide,aliphatic sulfide were identified. And nine of them such as 2-methyl-3-furanthiol and 2-acetylthiophene, which bear the specificmeaty structural unit, were expected to possess the meaty flavor and contribute more to the aroma of Vitamin B1 degradationproducts under microwave oven heating.

Analyzing sample blending adequately mixed acid by self-controlling technology for cleaning microwave digestionunder the pressure of optical fiber. Rapidly decomposing by adopting increasing ladder pressure and heat under the fixeddeferent power of microware with a simple and convenient, quick, accurate result also reducing analytic liquid polluting.Correctitude across examination was adopted to choose the best digestion system. The detection limit was 0.10ng/cm3, RSD%0.52%～1.74%, CV% 97.00%～108.00%.The method has been used for the determination of Cadmium in foodstuff with asatisfactory result.

Remained Enrofloxacin in eel were determined by ELISA. The calibration curve should be virtually linear in the rangeof 0.3～10μg/kg. The limit of detection (LOD) is 3μg/kg. Adding Enrofloxacin to eel samples, the concentration is 25, 50 and100μg/kg separately. Average recovery rate is 74.5%, 76.6%, and 66.5% separately. Coefficient of variation in same batch is7.62%～14.31%. Coefficient of variation in different batch is 6.03%～7.00%. Sensitivity is 0.3μg/kg. The rusult of special testis as following: No cross-reactivities happened to other drugs.

The best compost of catalytic-oxidation is scalpped by perpendicular experiment,the best fugitive conditions arestudied in the best of the reaction between sulphuric acid- potassium bromide and sodium iodate. The medium of the test in sulphuric acidand the catalyst is potassium bromide.meanwhile,we find that maxium absorption wave length is 540nm byspectrophotometey alysis of the date.There is lineat relation exist when the iodine concentration is between 0.010μg/25ml and2.00μg/25ml to lg(Ao/A). Most of usual ions did not disturb, the method is used to determine iodine in the table salt and the resultis satisfactory.

Eight Pharmacologically Active Phenolic Acids including protocatechuic, gallic acid, caffeic acid, chlorogenic acid,syingic acid, p-coumaric acid, ferulic acid and ellagic acid were identified in buckwheat honey by high-performance liquidchromatography with electrochemical detector(HPLC-ECD). The results showed that the main phenolic acids were gallic acid,p-coumaric acid, protocatechuic, caffeic acid and ferulic acid. Their concentration in buckwheat honey were 461μg/100g honey,150μg/100g honey, 30μg/100g honey, 79μg/100g honey and 39μg/100g honey respectively. Superoxide radical inhibiting,hydroxyl radical scavenging, 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical scavenging and lipid-microsomal peroxidationassay system were used to evaluated the antioxidant activity of buckwheat honey phenolic acids(BWPC). Our results indicatethat BWPC has the capacity to scavenge free radicals and inhibit lipid peroxidation.

 A new Biuret reagent and test procedure was introdued in this paper. How proper using of the method to assay proteincontained in Buckwheat was investigated also. The results had showed two facts ① The reagent and the procedure werepracticable for analysis of different samples, with high precision (Cv<0.5%) and fair reclamation (>%). As BSA being thestandard, the analysis result is alkaline soluble protein content of the sample. As the correct representative sample being thestandard, the analysis result is total protein content of the sample. ② The protein content of White Flower Buckwheat kernelwas 11.6%. The protein content of the inner part of the kernel was 5.6%. The alkaline soluble protein content of White FlowerBuckwheat kernel was 7.6%. The alkaline soluble protein content of the inner part of the kernel was 2.5%.

The contents of nitrate, nitrite and vitamin C in edible parts of Callipters esculenta (Retz.) J. Sm. ex Moore et Houlst.was determined. The results indicate that it have good quality because of lower content of nitrate and nitrite, and medium contentof VC.

Measurement of root, stem, leaves, flowers, hull, flour of the buckwheat. It was result that the buckwheat root contentwas 0.51%, the stem 1.25%, and the leaves 5.39%, The flowers 6.28, the grains 2.13%, the hull 1.06%, and the powder 2.31%.High performance liquid chromatography (HPLC) was used to determine the rutin of the organs. The sample was analyzed ona C18 column with methanol water (0.45% H3PO4)(55:45) and assayed by 260nm UV detector. The highest rutin content ofbuckwheat was in its every Organs。

In this paper, Fagopyrum esculentum seed oil was extracted with petroleum ether. Hydrolyzed and esterified withpotassium hydroxide and methanol. After saponification and esterification the oil was determined by capillary GC/MS. Morethan 50 peaks were separated and twenty-three compounds representing 96.95% of the oil were identified. C18:2 & C18:1 &C16:0 were chief components, and their relative contents exceeds 32.91% and 24.73% and 20.04%.There are no reported aboutodd number carbon atomy fatty acid, 2, 6, 10, 14, 18, 22-Tetracosahexaene, 23S-Methylcholesterol, Stigmast-5-en-3-ol, Stigmast-5, 24-dien-3-ol, Olean-12-en-3-ol, Urs-12-en-3-ol.

While using RAPD to screen the genomic DNA of 15 species of common edulis and medicinal fungus, a same sizeunknown gene of 692bp was found in six of them, i.e. Flammulina velutipes, Pleurotus geesteyanus.Singer, Pleurotu comucopiae,Pleurotus eryngii, Agrocybe cylindraca maire and Agaricus bisporus.These 692bp DNA fragments were collected and purified,four of them were successfully cloned and sequenced respectively, and the results indicated that these fragments’ sequencesshow a high degree of homology, they were assumed as same endogenetic unknown gene in four species of fungus. And no similargenome sequences was searched in the GenBank.

Meat safety is a very important part of food safety. While in the recent years, many poisoning accidents had happenedbecause of the adulterated pork, which made people panic. Adulterated pork is mainly made by affusion, adding nitrite andcomposite pigment methods. These not only bring economic loss to people, but also affect consumer′s health. For all reasonsabove, we detected the meat in the supermarkets, markets and shops at random. The results showed the quality and safety ofpork existed many problems.

The content of nitrate in meat products sold in Anshan City was determined by UV method with α-naphthaleneused as a chromogenic reagent. The top conditions, such as, acidity, temperature, consumption of chromogenic reagent wereinvestigated. The results showed that the stability was good and the absorbance fluctuate little when pH was 3～4, thetemperature was at 15～25℃, the chromogenic reagent was 2ml and the time of coloration was 20～40min. The final result wassatisfied.

Flavonoids were separated from Chinese tallow leaf (CTL) using silica and sephadex LH-20 gel columnchromatography, identified their purity and analyzed quantitatively using HPLC, analyzed quanlitatively using UV,IR,NMR,LC-MS. The results showed that CTL flavonoids consist of quercetin, kaempferol and their glycosides. Contents (g/100g drymass) of quercetin, kaempferol and quercetin glycoside are 0.0965, 0.1232,0.6975 in CTL respectively.

It is the introduction of a absorption and the high-tech productions that small-scale Automatic Food Ice Maker . Wholeprocess is completed by computer automatically such as opening water turning on power,, storing ice-club, making ice,expatiating ice and so on. The transmission system of this machine bases on small-scale motor, the transmission-shift, the springto reach the purpose of the opening or closing of spraying water. Because of the high importing speed of the motor and its lowexporting speed, its transmission-scale is big. This paper discusses that to use electro-magnet instead of small-scale motor,reducing-motor and transmission, and to make sure opening or closing spraying water with springs in addition.

Optical sorting adds value to cereal crops by removing blemished grains and foreign material. Sortex have been designingand manufacturing optical sorting machines for bulk inspection and grading of food for over 50 years. In this presentation, weoutline the fundamental principles underlying the design and operation of an optical sorting machine in terms of the four mainfunctions of feed mechanism, inspection system, image processor and ejection system.The Z-Series is the very latest machine made by Sortex. The innovative design of the Z-Series has resulted in a step change inthe performance achievable by optical sorting. This technological innovation has created new applications for optical sortingwithin the cereal grain industry. Results are presented of the performance of the Z-Series for sorting cereal grains. The resultsinclude the removal of dark, discoloured, un-hulled and foreign material from Buckwheat at throughputs of up to 14,000 kg/hour.

days after giving diffirent dorsage Stigma maydis Polysaccharide(SMPS) to the mice through mouth ,obviouslyimproved the number of the spleen cells(low, mid, high dosage group) produced by the mice’s antibody, the index ofphagocytosis of mice histocyte macrophage(mid dorsage group) and the weight of the mice spleen, thymus(low、mid、highdosage group). The detective results showed, Stigma maydis Polysaccharide(SMPS) has fairly strong effect in regulating thehumoral immunity function of mice , to some extent , it can regulate the phagocytosis function of the histocyte . Meanwhile ,each dosage SMPS group has no phenomena of immune suppression.

Wheat germ is a by-product of mill factory, often regarded as a functional ingredient to promote nutritional value offood. In this study, the antioxidant activity of wheat germ extracts was evaluated by various methods with BHT and ascorbic acidas control standards. The results showed that wheat germ extracts exhibited a strong DPPH radical scavenging activity, hydroxylradical scavenging activity, hydrogen peroxide scavenging activity, chelating activity, reducing power and liposome peroxidationinhibiting activity in comparison with BHT and ascorbic acid. Those antioxidant properties of wheat germ extracts dependeded onconcentration and increased with increasing concentration of sample. According to the results, wheat germ might be used as apotential natural antioxidant in the food industry.

Purpose To explore the effect of elaeo-fish agent on ameliorating memory in mice. Method: to perform an jumpingplatform experiment and an avoiding darkness experiment seperately according to The way and procedure of evaluating healthyfood function published by board of health in 1996.Result: elaeo-fish has the effects on improving memory acquisition andmemorial consolidation and has the obvious effect on improving the reappearance ability of passive avoidance and the responseof the avoiding darkness. Conclussion: Elaeo-fish has significant effect on improving memory.

Objective: To study the protective function of Gardeniayellow(SMPS) against CCl4-induced hepatotoxicity in mice.Methods: Healthy Kunming male mice, weighting (20±2)g, 50 ones were randomized into 5 groups with 10 per-group .control group, CCl4-injured group, low dose group (CCl4 injured+0.1ml SMPSsolution), medium dose group(CCl4-injured+0.2mlSMPS solution) and high dose group(CCl4-injured+0.4mlSMPS solution). SMPS solution was given i.g.5d prior to CCl4 injury.Glutamate-pyruvate transaminase (SGPT), glutamic-oxaloacetic transaminase (SGOT) and lacticde hydrogenase(LDH) activi-ties in serum were determined 18h after CCl4-injury. Hepaticmalondialdehyde (MDA), glutathione (GSH) and liver index werealso detected. Results: In SMPS treated groups, the increases of SGOT, SGPT and LDH activities in serum were inhibitedobviously. The decreases of liver GSH were reversed actually. The elevations of MDA and liver index were prevented significantly.The lesions in liver lobule were ameliorated obviously. Conclusion: Gardeniay ellow canpro-tectagainst CCl4-inducedhepatotoxicity.

In this paper, the nutritional components of Buckwheat pollen and its nutrition was evaluated. The results showthat buckwheat pollen is rich in protein, dietary fiber, minerals, particularly in K, Fe, Se contents, flavonoids and has a rationalassociation of essential amino acid. In conclusion, Buckwheat can be considered to be a good raw material for health foods.

Purpose: To study the anti-oxidation activity of tatarybuckwtheat shell extraction. Methods: The effects oftatarybuckwtheat shell extraction on hemolysis of mice red blood cell, liver lipid peroxidation, Fe2+-H2O2 induced liver lipidperoxidation and VC+Fe2+ induced mitochondria swelling were studied. Results: The concentration of MDA in liver of mice, nomatter produced by itself or induced by Fe2+-H2O2, could be reduced by tatarybuckwtheat shell extraction. The maximum inhibitionreached to 38.1% and 24.0%. And the swelling of mice liver mitochondria could also be restrained. Though tatarybuckwtheatshell extraction could not reduce hemolysis of mice red blood cell, it could reduce the concentration of MDA in blood.Conclusion: The tatarybuckwtheat shell extraction has anti-oxidant activities.

Antioxidant substance of radix Rhodiolae was extracted with ethanol. Using the assay systems of hydroxyl radicaland superoxide anion radical, antioxidant activity of the extract of radix Rhodiolae was studied, and in comparison with TBHQand Vitamin E. The results showed that the extract of radix Rhodiolae had good antioxidant activity in different assay systemsand scavenging effects on superoxide anion radical was stronger than hydroxyl radical. The result was better than Vitamin E.

Experiments were carried out with jujube fruit variety Lizao, Jinsixiaozao and Dongzao. Before harvest sprays andpost-harvest dips of calcium chloride can be used to increase the calcium content of jujube fruit, but the fruit browning could notbe controlled. The treatment with Sportak could reduce decay on the jujube fruit of the three variety. Dongzao jujube fruit couldbe three days shelf life at normal temperature by polythene packing and CO2 absorbent after 85 days stored in controlledatmosphere storage.

In order to find a kind of method which is simply, low cost and available for preservation of Lentinus edodes at roomtemperature, the experiment in comparison and selection of effects of preservation on three freshness-keeping agents of differentconcentration including 6-BA, KEMEILING and Na2CO4 for Lentinus edodes at room temperature was carried out. The resultsshowed as follows: the three freshness-keeping agents could evidently inhibit the decline of respiratory intensity and the contentof reducing sugar of postharvest Lentinus edodes , reducing changes of outside quality of postharvest Lentinus edodes ,retardingeffectively the speed of senescence and decay of postharvest Lentinus edodes . Among different concentration test, it had the besteffect of preservation that 0.75 g/L KEMEILING treatment could inhibit greatly respiratory intensity of postharvest Lentinus edodes andkept good outside quality when mushrooms had been storaged for 10 days. The second place was taken by 130mg/L 6-BA treatment , whichcould make mushrooms keeping freshness for 8 days. Effect of preservation of Na2CO4 is the worst, but its effective treatment concentrationis 1.0mg/L, which had kept freshness just for 6 days and promoted the production of aging spores.

Longan fruit (Dimocarpus Longan Lour. cvs Shixia) were stored at 25℃ by simple packaging and vacuum packagingto determine the effects of packaging on fruits storage quality during storage. The results indicated that vacuum packaginginhibited the pericarp PPO activity, the increasing of conductivity and decreasing of phenol concentration, prevented pericarpbrowning and decreased fruit decay in comparison with the simple packaging. The longan has been kept well storage quality suchas higher concentration of total soluble solid, total acidity and VC by the vacuum packaging, which also prolonged storage life from3.50 to 7.12.

The effect of oxidative stress in cold-stored tomato was studied. The parameters of activated oxygen scavengingenzymes such as superoxide dismutase(SOD,EC 1.15.1.1), catalase(CAT, EC 1.11.1.6), peroxidase(POD, EC 1.11.1.7), ascor-bate peroxidase (APX, EC 1.11.1.11) were examined periodly during storage. Exposure to low temperature enhanced H2O2generation and membrane injury. Prestorage hot water treatment (38℃,1hour)increased the activities of SOD, CAT, andAPX(p<0.05)but not POD, and persisted high activities of CAT and APX during long chilling storage. These results indicatedthat oxidative stress may be involved in cold-induced membrane damage of tomato fruit. Prestorage hot water treatment maykeep membrane permeability by improving the activities of antioxidant enzymes.

In this paper, a series of film-protection reagents are prepared from dissolving CTS in different organic acids, fromwhich two CTS solvents with a good effect of freshkeeping for strawberries are selected. They are lactic acid and citric acid. Bothacids chelated with micro-element Mn+ and formed two series of complexes: Citric acid-CTS-Mn+ and Lactic acid-CTS-Mn+. Bymeans of tracing detection of freshkeeping effect and all nourishment ingredients in strawberries, meanwhile, by comparingkeeping conditions in normal and cold environments, an edible freshkeeping film of strawberry was sifted.

The development of the processing technology of meat flavoring was presented briefly. The combination of thermalprocessing and blending of flavors will still be the main trend in processing of meat flavoring. It is noticeable that the oxidationproducts of fat, which possess a characteristic meat aroma, should be introduced into the starting materials of thermal processing,and the spices used in the blending of flavors should be oleoresin extracted with supercritical carbon dioxide fluid. The directionof development of the basic meat flavor compounds was suggested.

The Tibet Autonomous Region (TAR) is one of the poorest provinces in China. Buckwheat is mostly cultivatedin areas with sloping infertile land on which other crops cannot be grown.It is a valuable crop in remote and food deficient mountainareas, and the potential of enhanced buckwheat utilization in TAR is high and diverse.

In the quest for better quality of shelf-stable, low-acid foods, a number of emerging technologies have been considered(FDA, 2000). Of these technologies, only UHPP has proven to be effective in eliminating all spores and enzymes while retaininga quality level equal to or better than frozen. UHPP retains flavour, taste and nutritional content of food without producing lessdetrimental matters, and it is with lower energy consumption and higher efficiency. It is also higher cost of its equipments, andthere is safety problem in the operation. This becomes barriers to UHPP development and application. Many researchingpapers introduce that there are a lot of enhancement methods of UHPP. In this paper we review some studies on enhancementmethods of UHPP to foodstuff in recent years.

Of all the ROS that can occur in vivo the •OH is considered to be the most reactive and hazardous. To improveapproaches which are used to quantify •OH levels in vivo has been considered very important for understanding themechanisms of •OH and screening functional food. Several representatives of•OH trapping-detection methods reviewed inthis paper, including hydroxybenzoic acid strapping-HPLC-electrochemical detection, and the spin trap- electron spin reso-nance (ESR). We also compared these methods with each other.

Pervaporation is a one-membrane separation technology being widely considered as an ideal alternative for naturalfood flavors’ recovery. In flavor extraction, the key advantages of pervaporation over conventional processes are high selectivity,low energy consumption, physical separation mechanism, moderate operating temperature and no additives required. In thispaper, after introducing the basic process of pervaporation, influences of the membrane, the feed temperature, the feed velocityand the membrane modules were highlighted. And the performance and prospects of pervaporation for separation of food flavorwere showed and reviewed.

This paper briefly reviewed the progress of the physiological function of functional components including resistantstarch, GABA, IP6, oryzanol, VE and octacosanol in rice products (such as starch, broken grain, rice bran, rice embryo and riceshell etc.) and molecular improvement of rice germplasm containing special functional components, which will provide the newway to develop and prepare the new functional food.

This paper summarize growth environment and the chemical ingredients of Rhodiola ;at the same time, from theview of Physiology and Biological Chemistry, it illuminates mechanism of Rhodiola of delay of peripheroneural fatigue bymeans of rising in hapatic glycogen store、increasing in blood circulation、decreasing in accumulation of blood lactic acid andeffect never center- fatigue by keeping ordinary content of SEROTONIN(5-HT); the influence of Rhodiola on the theory ofmultiple elements fatigue embodied on experiment about body weight load swimming to exhaust in mice and analyze of contentof hapatic glycogen after swimming.

In this thesis, several main efficacy components such as digallic acid, SOD, flavonoid and their characteristic anddevelopment actuality of raspberry were referred, development advantage of raspberry industry and facing problems in ourcountry were analysed. So from long-term development, processing produce of raspberry have big potential and extensivemarket foreground.

The number of flavor is the largerest in the food additives. Flavour is used widely in food. The industry of flavourand flavouring composition is developing rapidly in recent years. There are 1283 flavour compounds which are permitted to useas food additives in China standard-GB2760-1996. The developing trends of flavour in China are discussed briefly in this paper.

Nutraceuticals are developed rapidly in recent years. Their definition, background of development, present statusand outlook were introduced. The bioactive ingredients in nutraceuticals of plant and marine origins were described together withtheir uses. The direction of development and the problems needed to be solved on nutraceuticals were also pointed out.

This paper reviewed the research reports and fruits in the recent twenties years.mainly based on the GPI(Glycosylphatidylinositol) anchor systems of the eukaryotes,and A more systemic introduction are made on setting up themechanism of molecular organisation of lipoglycoprotein complexes of the ice nucleation protein.and the structure characteristicthat the presence of biotic nucleation activities required.It is significance for the further reaserches on the ice nucleaton protein.

A summary of study advance at domestics and abroad on rice fissure was introduced and the mechanism of fissureformation was also discussed in the paper. Rice fissure formation is due to the comprehensive effect of manifold causes.

This paper reviewed chemical ingredients,healthy function and nutritional value of buckwheat.This paper on thequestion that deeply processing and developmental application of buckwheat meet,the prospect of development, carry on thediscussion. It also illustrates the problem to be solved by certain measures as well as the main methods.

Soy business consisted of four parts, soybean producion, traditional soy processing industry, edible oil processingand sy protein processing. Based on the nutritional aspect of soybean, this article described the existing status of soybeanproduction, processing and soy protein industry in China and in other countries. There was still gap between China and othercountries on the soybean business in general. The government will take steps and policies in order to revitalize the soybeanbusiness. Hence, China’s soybean business will regain its prosperity.

EU has developed and been implementing newest GMO food and feed legislations, which defined the requirementsfor labeling and traceability of GMO products. The good acquirement of the EU newest GMO legislation will guide and promotethe production and exportation of Chinese agro- and processed products.

This paper simply introduced the nutrition-component and nutrition-value of Okara, and summarized disposalmethod of Okara at home at present. This paper also summarized the existing technology of drying, processing and utilizing ofOkara in home and overseas.

This paper has discussed the function , the application and the extracting technology of five main active componentsin soybean.

Buckwheat is rich in nutritional and medical composition. Buckwheat protein is the main bio-active compositionin buckwheat, and has especial structure, physiological functions and functional properties, and has vast utilizable prospects inthe food process fields. This paper introduces content, composition, quality, physiological function, functional property andnutritive property of buckwheat protein. The main idea is to push forward buckwheat research and to accelerate exploitation andutilization of buckwheat.

The cultivation, health function and the present situation and development of buckwheat is summarized ,and theresearch emphasis is proposed, so that the buckwheat can be developed fast and well.  

Since the discovery of aflatoxins in the early 1960s,regulations have been established in many countries to pro-tect the consumer from the harmful effects of thesemycotoxins. The recognition that aflatoxins and other myc-otoxins can cause major illness in humans and animals hasled to limits being se

In recent years the occurrence of civilisation relateddiseases such as diabetes and obesity is increasing at adramatic rate. This results in a growing consumer awarenessof relationships between diet and health. Industry is respond-ing to this trend by introducing products with a healthyimage, includ

Durum wheat (Triticum durum) is tetrapolid (28 chromosomes) and contains two basic genomes (AB), whereascommon bread wheat (Triticum spp.) is hexaploid and contains three basic gonomes (ABD). Durum is best adapted to growingin arid regions of the world: Italy and other areas in Southern Europe; Turkey and Syria in the Near East; Morocco and Algeriain Africa; Soviet Union; and Canada and Northern United States in North America. The major uses of durum vary throughoutthe world. In the U.S. and Europe, durum is used primarily for pasta products, while in the Middle East and North Africa durumis used primarily for bread with lesser amounts used for pasta, couscous, and bulgur. Durum is the hardest of all wheat andtypically contains higher average protein content (12%～14%) than wheat of other classes. With a general shortage of proteinin the world, breeders focus on improving the total amount of protein in wheat. Compared with protein from animal sources andsome other grains, wheat protein generally lacks the essential amino acids (eg., lysine) necessary for good nutritional value.However, products that are made with durum are oftentimes fortified to increase nutritional value. The importance of durum inworld markets is reflected in the protein composition, ie., gliadins which contribute to dough extensibility and glutenins whichcontribute to dough elasticity within the gluten protein matrix. Furthermore, the superior cooking quality of pasta products thatare made with durum is linked to the high glutenin-gliadin ratio or high percentage of insoluble proteins. Durum is unique for itsutility in the production of numerous extruded pasta products in addition to specialty products such as couscous and bulgur.However, durum is also gaining worldwide attention for bread products because of its high water binding capacity, which inhibitsthe staling process and leads to longer shelf life.

The resource dominance of buckwheat in China, nutrition characteristics and healthy function were expatiated. Thefood allergic characteristics, allergic symptoms and harm to human healthy were discussed. Some notions about development oflow allergic buckwheat foods were put forward.

Sorghum is an ancient grain first domesticated in Africa and spread to other parts of the world around 3000 B.C.Sorghum is a drought-resistant cereal grain, often growing in semi-arid conditions where other cereal grains cannot. Worldsorghum production was 54.5 million metric tons (mmt) in 2002. Annually the U.S. produces 13～15mmt, of which 30%～50%is exported. While sorghum has traditionally been used primarily as animal feed in western countries, nearly 40% of the worldsorghum production is used for human food in Africa, India, etc. In the U.S., white food-grade hybrids are being used for theproduction of wheat-free foods for persons with celiac disease, who cannot consume wheat or related cereal grains such as ryeand barley due to intolerance to gluten proteins. They provide relatively bland, white flour that can be used to produce numerouswheat-free food products. As sorghum lacks gluten, sorghum flour cannot produce visco-elastic dough, thus, a batter-typeformulation is used to produce sorghum products including bread, waffles, noodles, and pizza crust, which are typically madefrom wheat. Research has shown that sorghum lines produce higher quality foods, thus sorghum may be bred for improvedproduct quality. Recent research also shows that this ancient grain may have unique health benefits, due to high anti-oxidantlevels related to their polyphenolic compound and sorghum wax, containing policosanols, which may be important in cardiachealth. A challenge for people with celiac disease is supplying steady healthy staple foods, especially in the western worldwhere wheat products are a major staple food. Therefore, the ancient grain sorghum has drawn new interest and has promise asan important cereal grain in the 21st century due to: (a) potential staple foods for people with celiac disease; (b) high anti-oxidants and wax levels for nutritional and health claims; and (c) the drought resistant nature of sorghum and good productionwith limited water due to the anticipated exponential growth of the human population in the 2030’s.

From the domestication of wild grasses in the Fertile Crescent 10,000 years ago, to the understanding of their fullpotential nutritional value, cereal crops continue to be essential in the advancement of human cultures. Of the twelve mostimportant crops in the world, five are cereals (rice, wheat, corn, barley and sorghum) which alone account for more than half thecalories consumed by the world’s human populations. The scientific community has begun to understand the important role ofcereal foods beyond a source of calories. The importance of a balanced diet, which includes whole cereal grain foods, can’t be overemphasized. Whole grain foods are a source of dietary carbohydrates, micronutrients and phytochemicals. An example would bethe aleurone layer of cereals, which is especially rich in a number of phytosterols, with potent antioxidant properties. Anotherexample is the soluble and insoluble cell wall components in the bran which is an important source of dietary fiber. Supportingscientific evidence of the beneficial effect of high-fiber and whole grain foods in maintaining good health and preventing seriousillness is available in the literature. Dietary factors are thought to affect body weight and the overall state of the body inpreventing illness. The relationships of complex carbohydrates, whole grain products and the prevention of some diseases,including type-2 diabetes mellitus and coronary heart disease are summarized.

The statistic datum of Harbin foreign direct investment(FDI) on food industry have been studied. The problems thatblocked FDI have been analyzed, and the strategies have been figured out.

In this paper, using modern food process technology, We filtrated the best products fill a prescription, make surethe finally products produce technics,parameters and products quality standard. We develop the inslant soup, that is mainly processedby Rana Temporria Chensinersis Divid, is full of convenience, nutrition and tasty.

In this paper HACCP system was applied to production of tartary buckwheat healthful tea. Based on the processingtechnology, hazards were analyzed and 5 CCPS were determined. Furthermore, a table of HACCP plan was set up, which canmeet the need of safety control for tartary buckwheat healthful tea processing.