The granule property of maize starch has changed a lot after autoclaving treatment. The SEM pictures of starchestreated under excessive water show all the appearance properties of maize starch has disappeared. The X-Ray diffraction (XRD)plot of maize starch treated under excessive water shows that the crystallization has changed in varying extent. Disappear andemergence of some peaks is the results of the treatment. There is a strongest peak and a sub-strongest one at the position of 17(2θ) and 14(2θ) respectively. The intensity of peaks has increased compared with native starches. These all show thecrystallization has rearrangement after autoclaving. The enthalpy of treated maize starch decreased compared with that of nativestarch.

Moon cakes are a baked food product that is unique both in shape and in having a shiny surface with various specially-designed patterns characteristic of Chinese culture. Well-established as a traditional snack food in China, moon cakes are heavilyconsumed during Mid-Autumn Day, a traditional Chinese holiday, with sales over $15 billion RMB each year in China market.However, the moon cakes are traditionally high in sugar, and formulated with wheat flour. Almonds produced in CaliforniaValley are low in carbohydrates, rich in dietary fibers and proteins, and are a nut that benefits heart health as claimed by the FDA.The objectives of this research were to formulate a new type of moon cake that satisfies the qualified health claim criteria usingCalifornia almond flour, as another key ingredient besides wheat flour, and to investigate the rheological, textural and sensorycharacteristics. Crust doughs of moon cakes were made from wheat and almond flours based on a traditional Chinese formulation.Nine formulations were investigated according to orthogonal statistical design (3 levels, variables of almond flour, maltitol,peanut oil and a combination of xanthan gum and gum Arabic). Baked moon cake products were evaluated for quantified texturalattributes by a trained sensory panel, and descriptive profiles of textural attributes were obtained. Products were also testedinstrumentally by use of Texture Analyzer and Minolta chroma meter. Experimental data were analyzed using analysis ofvariance and principal components analysis. Relationships between sensory and instrumental analyses were identified withcorrelations. Sensory results showed that addition of almond flour had positive effects on the attributes of moon cakes in regardsto flavor, chewiness, oiliness, fattiness, stickiness and color, but had negative effect on hardness, as well as a little on sweetness.Texture Profile Analysis results showed that chewiness and cohesiveness increased, but hardness decreased, as the amount ofalmond flour increased. The sensory hardness and chewiness had good linear correlations with instrumental data with correlationcoefficients of 0.983 and 0.963, respectively. The sensory stickiness was also found to be linearly related to the instrumentalcohesiveness (R2 =0.996). The formulated almond-containing moon cake meet the qualified health claim criteria as defined by FDAthat may reduce the risk of heart disease.

Effects of exogenous pentosanase on domestic wheat bread flour was studied by rheological test, bread-makingexperiments and texture analysis. The results indicated that compared with the control sample, the rheological properties ofdough and bread quality were improved remarkably when proper dose of exogenous pentosanase was added. The textureanalysis showed that exogenous pentosanase could also prevent the bread from retrogradation. The optimal dose of exogenouspentosanase was 60μg/g (enzyme/wheat flour) in this experiment.

In this paper the changes of pH, Aw, moisture content, acidity value, peroxide value, proteolysis index andmicroorganism were studied during the processing of dry fermented sausage. Our results showed that the pH, Aw, moisture contentdroped more rapidly in the group added starter culture with higher proteolysis and more welcome flavor than those in the controlgroup. Furthermore, the growth of house flora was significantly inhibited in the experiment group. However, in the two kinds offinal products, the amount of lactobacillus,acidity index and peroxide value were the same. The results indicated that pH, Aw,moisture content were affected by the starter culture during the processing of dry fermented sausage, while the fat oxidation haslittle relationship with it.

the content of amino nitrogen and buffer on passionflower juice is correlated with primary fruit juice content. Bydetermining amino nitrogen and the buffer calculate the content of passionflower juice.

Predictive microbiology is a field of study that combines elements of microbiology, mathematics and statistics todevelop models that describe and predict the growth or decline of microbes under specified environmental conditions. Establish-ing the better mathematical models is the key factor to develop the predictive microbiology. Models can be thought of as havingthree levels: primary level models describe changes in microbial numbers with time, secondary level models show how theparameters of the primary model vary with environmental conditions, and the tertiary level combines the first two types ofmodels with user-friendly application software or expert systems that calculate microbial behavior under the specified conditions.The limitations of models and classification of models were reviewed, and methods of modeling were discussed in this paper.

Pasteurized orange juice (POJ) loses its attraction during storage due to flocculation. This experiment examined thechanges in the turbidity and microstructure of POJ treated by pectinase and proteases. Obvious improvement in the cloudstability was found after adding pepsin and papain, while accelerative flocculation was noticed after pectinase treatment. Thiscould be well explained by the Scanning Electron Microscopy (SEM) observation. It revealed that the particles in papain-treatedPOJ cloud were well distributed and formed in sieve-like structure, whereas, those after pectinase treatment become bigger andamorphous with some free spherical-oil droplets noticed. Proline was the most abundant amino acid, which might contribute tothe inherent insolubility of orange juice cloud protein. It was suggested that the interaction of protein and pectin and the inherentinsolubility of protein were probably the most important factors in cloud loss of POJ during storage.

The free amino acids composition and molecular weight distribution of beef protein hydrolysates by Flavourzymeand Protamex at different DH were systematically analyzed. The effect of beef hydrolysates with different DH in maillardreaction of model system were evaluated by fuzzy overall evaluation method.

The content of lysine were changed in different thickness section of Chinese chestnut by fired drying, microwavedrying and vacuum drying. The result showed that the vacuum drying in 80℃ temperature is the best method, because averagecontent of lysine in Chinese chestnut are 1.76μg/ml. These are the same average content of lysine in Chinese chestnut as the fireddrying in 80℃ temperature. In fact, The number is bigger than that was 1.53μg/ml. But, the microwave drying obviously reducedthe lysine content of Chinese chestnut, that was 0.57μg/ml.

The article studied condition and methods of adsorbing and refining Rose Eggplant pigment was studied. In severaltypes of Activated White Clay-SA01 tested, the adsorbing ability of Activated White Clay-SA01 is best. The results show thattemperature, acidity etc, can influence the adsorbing ability. At pH=1 Activated Clay-SA01 has the greatest absorbing ability. Theconcentration of alcohol can influence the desertion. When the concentration of alcohol is 40% the desertion is most effective.

Different carbon source in medium affected the cell growth, the ice nucleation activity and the gum ratio. Maltose,sorbitol and sucrose promoted the cell growth. Maltose as the carbon source, the gum ratio was less than such about ten timesin other carbons source as glucose and sucrose. Wort as the substitute of maltose can depress the gum ratio, but the effect not asgood as maltose. Addition of 0.1% lactate in the medium can inhibit the gum production effectively, and not too affected the icenucleation activity and the biomass.

Lactobacillus acidophilus(L. aci.) is a probiotics strains in the human intestinum, also is a important activitymicroorganisms in the milk products. The main aim of this work was to study ability of binding sterigmatocystin(ST) byLactobacillus acidophilus cells and the mixed proteins from it’s cytoplasm. The results shown that the rate of binding ST for theL. aci. mixed proteins may represent up to 75.8%, but 48.9% of the yeast’s mixed proteins and 32.5% of BSA. After treated withtrypsin or pepsin, the activity of the L. aci. mixed proteins binding ST decreases form 52.2% to 34.3% or 36.1% compared withcontrol test. The rate of binding ST were determined after incubated the mixed proteins with ST for 1,2,3,4 and 5 hours, the rateof L. aci. mixed proteins is higher level (57.2% to 75.7%), but rate of BSA is lower level (14.6% to 34.3%), the rate of yeast’smixed proteins is 70.6% at 1hour down to 19.8% at 5 hours. Treating with heat or HCl may increases the rate of L. aci. bind STfrom 60.5% up to 71.2% or 69.5%. These results apply value reference dates for removing stergmatocystin and processing food.

The relations between phase transitions and can-breaking of CTCBE and CB under different crystallization conditionswere investigated. The thermal and crystallization properties of CTCBE and CB were determined by Differential ScanningCalorimetry (DSC) and X-Ray Diffraction (XRD). The results showed that serious phase transition (powder-like, double peaksin DSC) occurred in the central parts of untempered CTCBE under slow cooling condition, which changed the crystal structureof CTCBE and lead to can-breaking. Slight phase transition occurred in the central parts of untempered CTCBE under quickcooling condition, which is not strong enough to cause can-breaking. Almost no phase transition occurred ( single peak in DSC)under the same crystallization conditions in CB and no can-breaking happened. The XRD data of the crystals were the same fortempered CTCBE, and were different for untempered CTCBE, under quick and slow cooling conditions. There were consistencesin XRD data between tempered and untempered CB, both under slow cooling condition and under quick cooling condition.

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The influence of bean color change is studied along with the change of adding alkaline quantity and heating time.Through testing the experiment sample for two weeks preservation after handling, the chromaticity difference between beforeand after handling is calculated. The bean mathematics model of color change is gained using the second general revolvingcombination design. The significance inspection for equation shows the confidence degree of regression equation is 0.95; fittingresult is good, which can offer certain theory foundation for the following production. The mathematics model gaining fromsecond general revolving combination design is optimized by genetic algorithm. The population size is 20, crossover probabilityis 0.7, and mutation probability is 0.04. Via the evolution of 100 generations, the optimization solution is gotten, which can offercertain theory foundation for the following production.

The paste properties of wheat carboxymethyl starch have been studied, which include the freeze-thaw stability,clarity,anti-mycotic and the anti-retrogradation characteristics,the effect of temperature,pH value,rotation rate and the effect ofmedial such as cane sugar,sodium chloride.The result indicated that the wheat carboxymethyl starch has fine properties offreeze-thaw stability,higher clarity,strong anti-mycotic and anti-retrogradation characteristics.The stability of hot paste viscositydecreased and the cold paste viscosity increased.The sodium have shown better effects on the paste viscosity.

The paper deals with the relationship between content of dry material and that of starch of 10 varieties of potatoduring storage. Results showed that stored in cellar, the starch content of potato fell and reducing sugar content of it increasedgradually during 6 months storage. Through warming up treatment (putting the stored potato at the room temperature about 15℃±), there existed a tendency that reducing sugar changed to the form of starch. At the lowermost temperature in January andFebruary, starch content fall to the lowermost point and that reducing sugar increase to the highest point. January and Februaryare not suitable to do the potato process. The best varieties suitable to storage are Snowden and Gannongshu No.1, the varietiesrelatively suitable to storage are Weishu No.8, Atlantic, Kennebec and Shepody.

Caking mechanism of food powers was simply analysed firstly in this study. Caking characteristics of food powersobtained through NMR techniques were found to be related their glass transition temperature and chemical compositions. It gavethe theoretic basic for prolonging the shelf life of food powers.

The pasting behaviors of wheat starch, corn starch , tapioca starch, acetylated tapioca starch, and acetylated potatostarch were characterized. Effects of the addition of these starches in wheat flour on fried instant noodle quality were studied.Sensory evaluation and texture analysis results indicate that the noodle quality, in the aspect of glossiness, transparency,elasticity, slipperiness and chewiness, can be improved by the addition of suitable (native and modified) starches. The noodlequality is better by using the addition of acetylated starches than that of their native starches. While acetylated potato starchshowed a better function than acetylated tapioca starch in improving noodle equality.

Using emulsification and sprayer dryness techniques, the processing technology of propolis-jujube instant powderwas determined. The results showed that propolis could be emulsified by glutin and dextrin was used in order to producepropolis-jujube instant powder. A high quality product was obtained in this study.

The effects of feeding glucose on the production of 2-keto-D-gluconic acid by Pseudomonas fluorescens AR4 werestudied, and the application of fed-batch culture in the industrial production was also investigated in a 50kL fermentor. The resultsshowed that the concentration of the product could be increased effectively in fed-batch culture, the suitable concentration ofresidual glucose in the fermentation broth was 3%～6% while beginning to feed glucose, and the culture method and the strainAR4 could be applied in the industrial fermentation process.

The research on Extracting and Purification PUFA from turtle oil was studied in this article.The PUFA was extractedby interesterification and the best extracting conditions were:the rate of ethanol to turtle oil 0.73:1, sodium hydroxide 3%(of oilweight),reaction temperature 65℃,reaction time 2h. The PUFA was purified by urea inclusion and the best purification conditionswere: the rate of urea-ethanol saturation solution to fatty acid ethyl ester 15:1,mixing round time 3h,inclusion time 1.The resultshowed that high purified PUFA was made from turtle oil by interesterification and urea inclusion.

The sphauerocerpus gracilis is rich in nutrition and has high value for food and medical purposes. The formula ratioand technology of sphauerocerpus gracilis spirulina healthy beverage were studied using the local sphauerocerpus gracilisresources, the compound healthy drinks tasted good was obtained. The nourishing components of this drinks was analysed.

This article studied extracting the red pigment of Red Gerbera with AB-8 resin. In the course of desorbing the absorbedRed gerbera pigment with 50% ethanol .We selected AB-8 resin during the experiment . After using of 18 times ,the absorptionfactor was very stabilization.

The processing of Custard Apple juice with compound pectinase was studied. The result showed that the techniqueparameters were that,compound pectinase(1g/100ml) 2.5ml,pH3.5,temperature 45℃,and hydrolysis 6h.And the clarificationmethod was discussed.

The orthogenal design was used to screen the extraction process of flavonoids in buckwheat. The optimum extactingconditions were 65% ethnol as solvent, raw material and solvent ratio 1∶15, extracting temperature 50～55℃, extracting time6h.The different materials were used to extracting flavonoids in the optimum extacting conditions, and the results showed thatbitter buck flour had the highest extrating rate of flavonoids, the the husk of bitter buck had less extracting rate, and the sweetbuck flour had the least extracting rate. The concertrated liquid of extracting flavones were isolated with thin layer chromatoyrophy,from which the similar structural substances of rutin and quercetin were gotten. There were flavonol, 5-hydroxylic flavone and2-hydroxylic flavone which were identified by color- reaction tests in the extracting liquid.

The technique of refining glue polysaccharide from Skate’s cartilage is studied and the content of gluepolysaccharide is measured.The experiment study shows: When the content of NaOH is 6%, temperature is 40℃, extractingtime is 6h,the time of neutral protein enzyme dissolution is 7h under 40℃, Trichloroacetic acid precipitate & separate protein,4 times volume 95% C2H5OH precipitate glue polysaccharide,the extracting rate is over 21.84%, the product is white powderand purity is about 83.52%.

By using water a kind of antiseptic from Cloyodendron Cvrtophyuan which could be added into feed was extracted.By means of filter paper disks tests the antimicrobial effect of Cloyodendron Cvrtophyuan’s extract were verified and then.The extract’s antimicrobial efficeney on Staphylocooous and Penieillium was taken as the measurements in this experiment. After orthogonal design and experiments, the optimal extract process gualifications are extractive ratio is 1:20, circumfluencetemperture is 100℃, circumfluence time is 40min, The marium absorbing peak is 270nm. Cloyodendron Cvrtophyuan haveobvious antimicrobial actions on bacteria and mod . The lowest antimicrobial level for Staphylococcus aureus is 0.055%(ml/100m), Aspergillus flavus and Penicillium is 0.55%(ml/100m),Escherichia coliform and Bacillus subtilis is 2.77%(ml/100m).

The extract process of water-soluble protein from Chinese chestnut was studied by using quadratic cross rotary designmethod. The mathematic model was found; it is about extract process of water-soluble protein. The best factor is 9.32% the densityof materials, 47.3 minutes in lixiviation and 32.9℃ lixiviation temperature.

Glutinous rice as material was used to produce rice wine by pure culture.Then the rice wine was blended with theextraction of Ginkgo to produce a kind of healthy wine.The suitable proportion of blending were found by simple factor andorthogonal experiment in the test.Finally, the finished product was a kind of low alcohol health wine with particular, palatable,pleasant taste and abundant nutrition.

The survival rate of Lactobacillus acidophilus during lyophilizing,using different combination of cryoprotectiveagents, was determined.The result indicated that the cryoprotective agents had obvious effect on increasing the survival rate ofLactobacillus acidophilus;that different combination had different synergistic accumlation;and that the survival rates of La-1 andLa-2 were 100% using the combination of 10% skim milk and 10% lactose.

The removing of shell and inner cover of Chinese chestnut, the first working procedure in chestnut deep processing,is always the technique difficulty to be resolved, which has become a restricting factor in Chinese chestnut processing industry.In this research, the microwave technology was introduced into the chestnut shelling for the purpose of developing an effectivemethod of chestnut shelling. The results showed that the shelling could be achieved by microwave processing, where the shellingrate was 90% in one processing. The optimized technology conditions were as follows: raw chestnut → weihing and classifying→ preheating and drying(90℃, 15 min) → pulsing treatment by microwave (average power 495 W) → cracking → removing ofshell and inner cover → chestnut kernel (or powder).

Effects of forced-air drying and microwave drying on flavonoids of the You Jujube were studied in this paper. Theresult shows that the optimum condition of forced-air drying is drying air temperature at 40℃, drying time for 8h and drying loadof 15kg/m2; the optimum condition of microwave drying is microwave power of 0.245 kW, drying time for 10 minutes and dryingload of 5kg/ m2.

In this paper, the nutrient factors onβ-carotene production of recombinant Escherichia coli were studied. Compoundcarbon sources, glucose 10g/L and sucrose 10g/L, and beef extract 4 g/L used as nitrogen sources were favor for cell growth andβ-carotene expression. Addition NaCl1.6g/L,Span-20 0.7g/L and KH2PO4 3g/L helped forβ-carotene expression., But hadno effect on cell growth.

Purpose: to research extraction technology of total flavones from stems and leaves of buckwheat. Method: Absorpti-ophotometry is applied to determine the content of rutin in buckwheat through L9（34）orthographic experiments. Result: The factorshaving effect on extraction productivity are the methanol content in solvant, the usage of solvant, extraction temperature andtime. Conclusion: The best extraction condition is to use 65% methanol 30 times to buckwheat in mass at 2530℃ for 46 h.

The preparation and properties of Microencapsulation Curcumin were studied. The experiment results showed thatthe stability of Microencapsulation curcumin against light, heat, pH, vitamin C and so on was most effectively improved and itssolubility was greatly increase.

The optimal ethanol extraction technical conditions and main constituent analysis of purple-fleshed sweet potatoanthocyanin (PSA) from species originally produced in Japan were studied in this paper. The results suggested that the optimalethanol extraction technical conditions were 2.0% of the extraction acid concentration, 60minutes of extraction time and 1:30 ofthe rate of solid to liquid. The reverse phase HPLC (RPHPLC) investigation showed that the main constituent of PSA wascyanidin-3-glucoside, which was acylated mainly by chlorigenic acid and sinapinic acid.

This article had studied the key factors for quality of strong fragrant peanut oil,and discussed the effects of peanut, manufacturing process and fining process on peanut oil.

The optimum condttion for the synthesis of EPS from FML02-8 was selected as follows: By means of 24 factorialdesign in SAS8.0 software, remarkable factors affecting the production of EPS were selected as temperature. pH and time.Through a central composite design, a preferable model of the production of EPS was established and tested. The constant pHin 3L fermentation indicated that different constant pH values during fermentation affect the yield of EPS from FML02-8. Underthe constant pH5.5, the yield of EPS was 503.3mg/L, increasing 30% compared without control of pH.

Egg white was hydrolyzed by protease. Pilot-scale hydrolysis technology was studied, and some critical dots werepointed, thus the study could give some advice for industrial production.

This paper studied the production technology of the bitter buckwheat health waffle biscuit. The main raw materialtake use of the special pastry powder, bitter buckwheat powder, palm oil, lecithoid oil and shortening, sugar powder, essence.Through experiment, we determined the optimum processing technology parameter. The friability of waffle crust and slightastringent taste of the product were solved with special pastry powder: bitter buckwheat powder 8:2, added 0.7kgβ-ringeddextrine and 0.05kg salt at the panada, added right quantity sugar powder and suitable essence. The best formulation of the wafflecrust and waffle filling were made sure from the experiment.

In this paper, the fresh-cut processing property of different carrots was studied. The carrot variety appropriatedfor fresh-cut processing was selected and the processing index was advanced. The reasult showed that the indexes such as solublesolid substance, appearance, texture, sense evaluation and storage characteristic can be used to select raw material credibly.Among the carrots, the variety of Wangqingtuo 22 (Netherlands 1067) has the best fresh-cut processing property.

The stability of lysozyme that is extracted from egg’s shell has been studied. The result showed that lysozyme isa heat-resisstant enzyme and is heat stable in acidic condition.

The text investigates the effects of the use of AOB on Chinese sausage. Result of peroxide value and TBA showedthat 0.01%～0.02% of AOB can increase the antioxidation capability of the products. Chromaticity analysis, texture measurementand sensory evaluation displayed that an increase in AOB of 0.01% had no great influence on the color and flavors. The resultof nitrite mensuration showed increased AOB can lower the remaining nitrous acid in the product thus an obvious relation inquantity and efficacy is noticed.

Countercurrent extraction was applied to extract dihydromyricetin in Ampelosis grossedentata with water asextracting solvent in this paper. Some factors related to the extract rate of dihydromyricetin are investigated. The results showthat the extract rate is higher when the temperature is higher, the highest extract rate can be obtained if extracting solvent is boilingwater. The amount of sediment is most when the ratio of material to solvent is 1:10. The extract rate of dihydromyricetin increasesuntil the extract time reaches 60min, then the extract rate decreases. The weak alkaline water is preferred than neutral water andacid water.

The influence of SMEP on quick-freeze boiled dumpling has been studied in this paper. As a result the wrapper ofboiled dumpling has lower slight crackle rate, better elasticity and taste, and clearer hot water by adding SMEP to it. When theSMEP was added to the fill of boiled dumpling, it could improve fill’s water-holding capacity and prevent flowing of fluid outof wrapper, hence, the problem of slight crackle rate and browning of wrapper of boiled dumpling could be solved and the color,tenderness, and the taste became better which made it have stronger “yaojin”.

The black sweet corn was used as raw material in this experiment to extract pigment,the effect of different factorson extraction of pigment with orthogonal design test was investigated.The results showed that among the tested factors acidityis the main influenced factors,and the optimum condition was that the extractive reagent was mixture in which 70% alcohol and0.1mol/L HCl (pH=2), the weight of mixture was 5 times as large as that of the black corn,the black sweet was extracted two timesat 70℃,each step for 120min.Purified by silica gel column chromatography, the purity of product is higher.

The crystal alliin was obtained from the fresh garlic (Allium sativum L.).with the ion exchange, ammonium hydroxideelution, concentration and crystallization, yielded 0.81%(based on the fresh weight). The alliin was checked by the comparisonwith the standard alliin, ultra-violet and infrared spectrum.

A method of enzyme hydrolysis to measure the β-glucan of oat bran that is enriched in the β-glucan by mechanicalmethods was studied. Effects of four factors, such as oat bran proportion, extracting time, extracting temperature and pH, on theextraction yields of β-glucan were discussed by orthogonal test, and effects on cooking properties and sensory quality ofnoodle were determined when oat bran were added into flours. The results were determined as following: The temperature is themain factor affecting extracting rate of β-glucan, then these are oat bran proportion, pH and extracting time; and it is feasible toproduce functional noodles by adding a proper quantity of oat bran from 8% to 10%.

Tartary buck has a good nutrition and health function ,which has been verified by many animal experiment, clinicalexamination and epidemiology investigation .This study is to produce antihypertensive peptides from protein of tartarybuckwheat bran by enzymatic hydrolysis, and to clarify the antihypertensive function of buckwheat.

For making use of defatted soybean meal,the influence factor during the cellulase produced by trichoderma koningiisolidity fermentation and cellulase enzyme hydrolysisof defatted soybean meal. The major affecting factors of solidityfermentation are temperature , pH , medium moisture content and time.The major affecting factors of enzymatic hydrolysis arepH value, temperature and time .It showed that the adequate condition for enzyme production is temperature (30℃), pH (4.5),medium moisture content 2.5:1, time (4d), and cellulase activity produced is 7.98U/g. And we also proceeded enzyme hydrolysisby cellulase produced, the optimum condition is temperature 50℃, pH 5.0, time3d, the yield of enzyme hydrolysis is 5.32%.

Bacterial cellulose, produced by Acetobacter, is a novel biomaterial. But its application is restricted by its lowproduction. In this paper, we report the effects of various carbon and nitrogen sources and inorganic salts on the production ofbacterial cellulose, on the base of having screened the high cellulose-production strain, Acetobacter xylinum C2. The results showedthat sucrose, D-mannitol were the best carbon sources, peptone, yeast extract were the best nitrogen sources, and MgSO4•7H2Oand citrate were the best inorganic salts. The best fermentation medium for the strain is sucrose 7%, peptone 1.1%, yeast extract0.7%, MgSO4•7H2O 0.2%and citrate 0.1%. The yield of bacterial cellulose was up to 9.5g/L when fermented in the mediumreported in this paper.

Xanthan gum is a kind of exospore heteropolysaccharide that can be biosynthesized by Xanthomonas campestris.The yield of Xanthan gum was largely affect by dissolved oxygen in the fermented liquor. As an oxygen carrier, hydrogenperoxide (H2O2) was introduced into fermentation process to improve dissolved oxygen level and increase the yield of Xanthangum. 48h and 4.4mmol/L was the optimal time and H2O2 concentration, respectively. The yield of Xanthan gum was increasedaveragely by 3.28%.

The common problems during jelly production were studied. The sterilization experiment of 200g jelly with pulp,the air bubble and white layer slant experiment of mousse jelly, the experiment of ring break of the penguin machine were done.The results show that sterilization effect of 38 cups/box were better than 57 cups/box; heating and shaking can improve theproblems of slant white layer of mousse jelly; reducing collision can prevent the ring break of the penguin machine effectively.

The volatile flavor compounds development of jinhua ham was studied during traditional processing. The results showedthat a total of 78 volatile compounds were tentatively identified, the bases were aldehydes, carboxylic acids, alcohols, ketones, esters,aromatic and aliphatic hydrocarbons, sulphur compounds and benzene. The percentage of aldehydes & ketones was graduallyreduced with the increase of temperature, and alcohols,carboxylic acids, esters, benzene and sulphur compounds had graduallyincreased. During high-temperature maturating carboxylic acids ,was from Maillard reaction, markedly increased with temperature,which was the most obviously difference between jinhua ham and Mediterranean region dry-cured ham ,and also that is the mainreason why the jinhua ham gave an unique flavor.

Multiplex PCR procedures were developed for simultaneously detection multiple target sequences in geneticallymodified soybean. In order to eliminate any false negatives results, lectin and β-actin genes in soybean were included asinternal control targets to assess the efficiency of all reactions. Reliable identification of genetically modified soybean was stillachieved when its content was 0.15%, indicating high levels of sensitivity. The systems described herein is one of simple,accurate and sensitive detection methods in which only one reaction was necessary to detect multiple genetically modified targetsequences that could be reliably used for routine analysis of raw and processed food production.

The analysis of volatile odor composition in coffee oil from coffee grounds was carried out by GC/MS after the oilwas treated by distillation and column chromatography.

The analysis of amino acids in Pterula umbrinella Bres. was made with reversed-phase high performance liquidchromatography,using phenylisothiocyanate as a precolum derivatizing agent(i.e.pico-Tag method).The results showed that kindsof amino acid(included kinds of essential amino acids)existed in Pterula umbrinella Bres.,except that tryptophane destroyed byhydrolysis is not checked out. The sum of amino acids was 179.652μg/mg. The sum of essential amino acids was 63.546μg/mg.The percentage of essential amino acids was 35.37%.The results provide reference for exploitation of Pterula umbrinella Bres.resources.

Objective: To establish an Ultraviolet Spectrophotometry method for the determination of ascorbic acid in theweiduokang.Method:Using Cu2+as the catalyst to accelerate the oxidation of VC EDTA .resmbling correction background ascomparison .By mean of easuring the difference ( A) of adsorbency before and after the oxidation to obtain the content of VC. Itshowed that there exists a maximum obsorption peak of reduction type VC at the position of 265.2nm.Results:The calibration curveof ascorbic acid was linear (r=0.99922) over the recovery is between 105.77%～109.50%.Conclusion:The method is sensitive,accurate, precision is high, can be applied to determine ascorbic acid in other preparations.

A rapid approach in the genomic DNA extracting from the Xanthomonas campestris was promoted in this paper. Thedetergent SDS and CTAB were used to destroy the structure of cell membrance and the cellular nucleic acids was liberated, andthen, the proteins; were removed by using pheno, chloroform, isoamyl alcohol solution, the DNA was precipitated and dissolvedby using isoproanol and TE buffer respectively. Results showed that the DNA map of agarose electrophoresis was the same asthose generated from the UNIQ-10 and D-5010A approaches. The OD260/OD280 was in 1.80～1.90.The DNA was able to bedigested by the EcoRI, XbalI. This approach could used in the genomic DNA extracting from Xanthomonas campestris rapidly.The purity of the obtained DNA was good enough for the further digestion by restriction edonucleases, the establishment ofgenomic library and the PCR analysis.

Aluminum toxin has been acknowledged by human, however, the research about Alum in Aquatic Products is littlefor people. This article want to shows the safety of Aluminum in Aquatic Products through the research of Aluminum existingsituation, Aluminum toxin and the using of Alum in Aquatic Products.

A method of the residual of chloroamphenicol in meat was investigated by gas chromatography. The linearity ofchloroamphenicol was determined in the range from 10 to 200ng/ml with a correlation of 0.998. The recovery and the RST of thismethod were 70.1%～100% and 11.8%, respectively. The detection limit for chloroamphenicol was 1.1μg/kg.

The content of oleanolic acid was detected by HPLC and the extraction method of oleanolic acid from Chinese floweringquince was investigated. The optimal extraction results were got with organic solvent such as water-free ethanol. That oleanolic aciddistributed mainly in residues and undetectable oleanolic acid distributed in Chinese flowering quince syrup were found throughdetection of variety samples of Chinese flowering quince fruit vinegar. Functional fruit vinegar with oleanolic acid can only beproduced by fermentation with residue.

The contents of nitrate, nitrite and vitamin C in leaves of 6 edible wild vegetables of Amaranthaceae were determined.The results indicate that Celosia argentea L.and Amaranthus spinosus L. have good quality because of medium content of nitrateand nitrite, and richer content of VC; Amaranthus paniculatus L. is edible after be cooked because of higher content of of nitrate,higher content VC and lower content of nitrite; Because of the content of nitrate in the leaves of Alternanthera philoxeroides(Mart.)Griseb.,Amaranthus tricolor L.and Amaranthus viridis L. exceed the limited standard, they must be cooked and the amountmust be restricted.

Salmonella and Vibro parahaemolyticus were successfully isolated and identified from FEPAS (FOOD EXAMI-NATION PERFORMANCE ASSESSMENT SCHEME) sample meat and bone meal by traditional biochemical method andserological test, plus half-automatism insrtument ATB and bacteriophage method.The process of whole isolation and examina-tion was summarized according to our food microbiological inspction practice.

The compositions and contents of the nutritive components in submerged fermentation mycelia and fructificationof Boletus edulis were analysed and compared. The results showed that both mycelia and fructification of Boletus edulis containmany kinds of nutritive components,including crude protein,amino acid,crude fat,crude cellulose,mineral elementsand polysaccharide.

The method of rapid determining heavy metals in tea-leaves by HCl-extraction-AAS was studied in this paper. Bythe double factors experiment and orthogonal test, the effects of extraction solvent, time, and temperature on metal recoverieswere investigated in detail to obtain optimum conditions. The results showed that optimum extraction conditions were 70℃,2mol/Lfor 60 min. The percent recovery of cuprum in tea samples was more than 96%, and the percent recovery of lead in teasamples was more than 93%. The analytical results obtained by present method agreed well with the reference results obtainedby traditional methods.

The paper probed into the chemistry and spectrum character of red pigment of nature duck eggs red yolk by TLCof silica gel., chemical reaction, UV-VIS, IR spectrum. The results indicated that the red pigment of natural red yolk isCarotenoids, and had conjugated keto, no hydroxyl.

Selecting walnut seed, lotus seed, freezing-dried powder of Aloe, vegetable and fruit extracts(Euphorbia longan(Lour.)Steud., carrot, fructus jujubae, Tremella fucaiformis Berk.), pearl powder as main materials, reinforcing VE, VC, a kind of capsules offruit and vegetable capable of diminishing yellow-brown spots was investigated and prepared by using the .OH free radical scavengingability as evaluating index and screening model and exploiting orthogonal experiment design to optimize the formula. In order to inspectthe efficacy of screening model used above, the human experiments aiming at evaluating the diminishing yellow-brown spots ability ofproduct studied were carried out using the standard methods and experimental models recommended by "procedures and analyticalmethods for functional assessment on health food". The results suggested that the optimal formula product studied could remarkablydiminish the color density of yellow-brown spots(p<0.01),reduce the area of yellow-brown spots (p<0.01)and no new yellow-brown spots were generated after the products were administered orally to 50 healthy volunteers three times daily, three capsules pertime for thirty days. The volunteers under test had no obvious changes on the conventional and biochemical indexes of blood and no anyallergic reaction. Therefore, the optimal formula product studied has excellent free radical scavenging and yellow-brown spots dimin-ishing ability, and the model used in evaluating and screening formula of diminishing yellow-brown spots was successful and feasible.

The action of propolis on Free Radicals Metabolism in Exhausted exercise and restored mice was studied in this paper.The results showed that propolis could prolong significantly mice swimming time, clear free radical, alleviate the lipid peroxidationdamage of mice and promote the energy restoration after exhausted exercise. This result indicates that propolis has the evidentaction on anti-oxidant damage and anti-fatigue.

Objective: Discuss about the anti-tumor effect and mechanism of Chicory Polysaccharide(CPS), which provides thebasis of clinical application. Method: Divide mice (injected by tumor cell) into 5 groups randomly, each group has 10 mice, inwhich both male and female take one half. Administer Chicory Polysaccharide(CPS) 10 days continuously. 24h after administration,kill and weigh them. Separate and weigh tumors in right axillary fossa in mice. Result: Chicory Polysaccharide(CPS) inhibitgrowth of sarcoma S180, liver carcinoma HEP and gastric carcinoma MFC cell bearing tumor mice obviously, it can suppress thegrowth of S180 significantly and prolong the survival time even at a lower dose. Meanwhile, it can increase the phagocyte indexA, expuragation index K, thymus coefficient and increase the transform function of the lymphocyte in vitro. Conclusion: ChicoryPolysaccharide(CPS) has obvious effect on anti-tumor.

The cholesterol-reducing probiotics——LQ-12 was identified as Lactococus.lactis subsp.lactis. As imitatinggastroenteric environments,such as low pH(1.5～4.5) and high bile salt(0.1%～0.4%),the antagonistic properties of LQ-12were studied.At the same time,the antimicrobial activities on pathogenic E.coli and S.aureus in the intestinal tract and antibiotictolerance of LQ-12 were also studied.The results indicated that LQ-12 survived at pH 1.5～4.5 after 4h culture and the livingbacterial number could reach 106cfu/ml;that living bacterial number were also above 106cfu/ml at the 0.1%～0.3% bile salt andeven survived in 0.4% after 6h culture;that antimicrobial activities to the pathogenic E.coli and S.aureus were obvious;andthat the tolerance to Ampicillin, Tetracycline, Gentamicin, Roxithromycin, Cefradine was power. So LQ-12 can be used as microbialpreparation and starter for yoghurt.

Object To study the effect of Juglaas mandshurica on S180 cell. Methods The inoculating trial on S180 entity tumorin vivo administrated by hypodermic injection on mouse, the high-dose group can decrease the weight of tumor to 46.71%, at thesame time, the contents of MDA and SOD in mice serum were measured. Results: The high-dose group can decrease the weightof tumor to 46.71%.k, compared with the mice which had not been injected the effective components of Juglaas mandshurica,the results showed the content of MDA in the serum was reduced significantly, but the SOD content was raised. ConclusionJuglaas mandshurica has the inhibition of S180 tumor cells.

During eggs incubating, embryonated eggs grow continuously and a series of metabolism take place by enzymecatalyzing. Studies indicated that the content of healthful substances increased. For instance, the content of protein and amino acidincreased more than 1%, taurine increased 20 times, Calcium (Ca) increased 6 times, phosphorus (P) increased 8%, iron (Fe)increased 40%, VA increased 7 times, VB1 increased 3 times and VE increased 100 times, lysozyme increased 1 times and linoleicacid increased 1 time. The contents harmful to human’s health decreased as the fat dropped 50% and cholesterol dropped 5.5 times.It is important to nutrition improvement and prevention of disease in human health.

Objective: To probe into the antioxidation mechanism of Ampelopsis Grossedentata polysaccharide(AGP)in vitro andvivo. Methods:(1)The deoxidazation of AGP was measured to analyse the antioxidation activity of it;(2)The scavenging effect ofAGP on active oxygen in modified chemical systems and in mice serum were detected ;(3)The content of MDA in mice liver andliver mitochondria in vitro were observed; (4)The hemolysis of mice RBC and the swelling of mitochondria induced by Fe2+-VC weredetermined by spectrophotometric methods; (5) The mice were randomly divided into control group and AGP group. After ip150mg/kg•d AGP for 12d,the effect of AGP on active oxygen in mice serum and MDA in mice liver were measured. Results:In vitro, AGP had deoxidazation effect, could scavenge active oxygen , inhibit the formation of MDA in mice liver and mitochondria,the hemolysis of mice RBC and the swelling of mice liver mitochondria . In vivo, there was a significant difference between thecontrol group and the AGP group(ip 150mg/kg•d)in MDA value of mice liver homogenate.Conclusion: AGP has antioxidationeffects within a range of certain concentration.

This study showed that the antibacterial components from Allium chinense kept stable under different temperature.After treated by the components, the proliferation of HepG-2 and Hela cells were inhibited and their cell cycle distribution werechanged. Analysis revealed that the components didn’t induce apoptosis. The components had more inhibitive effect on the enzymeactivity of papain than on proteinase K in vitro. The possible anticancer mechanism of the components was that the activity of somemercapto enzymes such as papain in cancer cells were inhibited by the components.

Free radical is one of the main reason of ageing. Based on the Fenton mondle of producing hydroxy group free radical,the analyses of on the track by visible absorptiometry have been done .That flavonoids compounds eliminate hydroxy group freeradical has been studied,based on effective constituents extraction of the flowers of Elaeagnus angustifolia L. The result showthat the elimination efficiency is better and the concentration in12.5～100μg/ml is postive related to elimination efficiency.

The effects of the irradiation dose, the preservation time and the antioxidant on the lipid oxidation of the chilled meatwere studied. T(he results showed that the irradiation can promote the lipid oxidation of the chilled meat and the intensity of thelipid oxidation enhanced with the increase of the irradiation dose. During the beginning period of preservation, the lipid oxidationrates of chilled meat increased obviously with the elongation of the preservation time. The intensity of the lipid oxidation ofchilled meat can’t measure only according to the peroxide value during the late period of preservation. The tea polyphenols, asan antioxidant, can inhibit the effects of the irradiation and the preservation time obviously on lipid oxidation of chilled meat.

To compare the effects of modified atmosphere packaging system and some natural preservatives on freshness keepingquality of chilled fresh pork, four groups of fresh ham butt pork were treated with following several ways respectively: PEpackaging, PE packaging with preservatives, PE/PA modified atmosphere packaging, PE/PA modified atmosphere packagingwith preservatives; and then stored at 0～4℃. The group of PE packaging was controls. During refrigeration storage, every threedays, sensory evaluation was performed, TVB-N values and total bacterial accounts were determined, and protein sediment testwas carried out. Results indicated that the preservatives and the PE/PA modified atmosphere packaging both significantlyprolonged storage life of the chilled fresh pork and their storage time are 9d and 12d, respectively; the PE/PA modified atmospherepackaging with preservatives did better than the others and can extend the storage life to over 15d; and PE/PA modified atmospherepackaging can make the chilled fresh pork to maintain redness stably.

Sulfur dioxide residues of litchi treated with sulphur fumigation were studied during storage. The residues in peeland aril differed a lot from different kinds of litchi fruits, though they were treated with the same way. The sulfur dioxide residuesin peel were no more than 200×10-6 after 2d at 2 ℃, the residues in aril would decline to no more than 10×10-6 after 10d at2℃, when they were treated with moderate sulphur fumigation. The sulfur dioxide residues in peel were more than 150×10-6in 26d at 2℃, the residues in aril would decline to no more than 10×10-6 after 16d at 2℃, when they were treated with moresulphur fumigation.

BA treatment and heat treatment have been recognized as green techniques for fresh fruits and vegetables. The ediblepodded peas were treated with 6-BA (15ml/L) or water at 40℃ for 20min before storage at 1±1℃ for 6 weeks. Both treatmentsresulted in less decay incidence, inhibited repiratory rate, POD and PPO activities, and lower levels of MDA contents, delaying thedegradation of chlorophyll, VC and water contents and the increase of crud fiber contents, thereby delaying the senescenceprocess and quality degrading. Treatments with 6-BA was found to be effective in maintaining higher levels of chlorophyll, VC andwater contents in pods. The preservation effect of 6-BA treatment was better than heat treatment.

In this paper, mainly investigated the chemical control inhibitors on PPO activity and the combination of edible filmpreservation to fresh-cut “Cui Guan” pear. It shows that 1.0g/100ml Sodium alginate+0.15g/100ml L-Cys+0.3g/100ml VitaminC+0.6g/100ml PA +1.0g/100ml CaCl2 can prolong the storage period of fresh-cut pear.

The storage experimentation was carried through for different varieties and different ripening degrees. The effectsof storage from diversified factors were analyzed, and suitable ripening degrees for different varieties of Europe cherry andcorrelative indexes were confirmed in the paper.

The characters of green peppers were studied when they were stored at room temperature, at freezing-pointtemperature, and especially packaged with plastic film after treated with freezing-point regulator respectively. The changes ofsoluble solid, total sugar, acid content and were discussed. It showed that respiration intensity had been restrained and the loss ofsoluble solid, total sugar were decreased at freeze-point temperature. Lactose was better freezing-point regulator.

The changes of physiological and biochemical indexes under the conditions of low pressure were studied. The resultshowed that hypobaric storage slowed down markedly respiratory rate and the loss rate of VC. Hypobaric storage could inhibitthe decrease of firmness, the losses of water and the decrease of soluble sugar. The activity of Superoxide dismutase (SOD) wasrelatively strong with hypobaric storage, and the activity of catalase (CAT) were suppressed remarkably under hypobaricstorage.

The coatings consisted of chitosan and different starch(cassava starch, potato starch, maize starch). the effects of differentcoatings on plums quality were studied in this paper. The results showed that coatings reduced weight loss, the changes of firmness,soluble solids content and total acidity of coated plums were less than the uncoated plums during storage at room temperature. Andextending plums storage life from 3 to 7 days. Compared with the different composite coatings on plum quality, the effect of maizestarch- chitosan coating was better than the cassava one, and the potato starch- chitosan one was the best.

Shigella ,the most regular pathogen in Enterobacteriaceae, could easily cause human enteric infection. So the methodsthat could exactly and quickly identify this pathogen display more important in food industry.With the development of the moderntechnology, human attached their importance to improve the life quality,the requirement to life condition was absolutely higher thanever before,and the development of modern technology brought the increase of the measure of the pathogen.This articlerecommended some methods,expecting to build a system which could effectively and fast check up the pathogen in food.

The kinds of polyunsaturated fatty acid including n-6 and n-3 fatty acids, nature resources, nutrition and biologicalfunctions are summarized. The balance intake n-6 and n-3 PUFA is important for keep health but not absolute amounts of PUFA.

Non-thermal food processing technology is an emerging sterilization technology. Due to its virtues such as decreasingthe nutrient loss and freshness maintenance, non-thermal processing technology is being applied in food industry gradually. Thispaper reviewed the inactivation effect of non-thermal processing technology, such as ultra-high pressure, pulsed electric field andionizing radiation, on the pathogenic and spoilage microorganisms in fruit and vegetable juice on the basis of analysis of themicrobiological hazards of fruit and vegetable juice.

There are high nourishment value and health function for coarse cereals. The structure of agriculture produce and thefarmer income could be improved through development of produce on coarse cereals. The china agri-product profit in foreigncurrency could increase by the coarse cereals. There is good foreground of development for the coarse cereals in world. A lot ofissue on the development industry of China coarse cereals has to be studied.

In this paper, we present an overview of the new process for tartary buckwheat products development, which includefried grain tea, red yeast rice vinegar, vinegar capsules, noodle and flavonoids. This review may be benefit to tartary buckwheatresearcher and developess

This paper summarized the latest achievements of some advanced technology including microcomputer distributedcontrol system, enzyme preparations, mechanical turn vinegar mash over, ultra filtration, automatic package, HACCP system,protection of intellectual property right and so on applied in traditional Zhenjiang Vinegar production. and pointed out that scienceand technology innovation was permanent power to promote the rival advantage in traditional industry.

Supercritical CO2 extraction is a new subject of separation techniques and develops rapidly in recent years becauseof its advantages over conventional extraction methods. However, there are still some problems unsolved with it,such as highoperation pressure,long extraction time,relatively low extraction yield etc., so that it could not be used widely on industrial scale.Since modifier can enhance supercritical CO2 extraction process and be used to solve the problems mentioned above, it becomesa new orientation of research on supercritical CO2 extraction. The effect and principle of the modifiers on the supercriticalCO2extraction were introduced and the impact of the property of modifiers(molecular polarity、molecular weight、molecularphysical volume) on the supercritical CO2 extraction were analyzed in this paper. The profile of extraction yield against property ofthe modified can be summarized:The higher the polarity of the modifier,the higher solubility of solute in supercritical CO2.Increase of molecular and/or molecular physical volume will result-in decrease of solubility of solute in supercritical CO2 andconsequently the decrease of the extraction yield. In case the modifier contains special molecular structure that facilitates theformation of hydrogen bond,the extraction yield will increase.

The influencing factor on food security in grain storage is analyzed. The importance of developing green grain storageengineering is discussed. In order to ensure security of state grain reserves, technology of green grain storage should be firstlydeveloped and put into practice.

Buckwheat have abundant nutritional value and powerful health care function. Many kinds of functional food andmedicine can be made from buckwheat. Buckwheat as pharmaceutical and nutritional food can help proventing and cureingdisease. There are good chances and promising prospects for exploitation and utilization of buckwheat .

Walnut oil is special oil. This paper reviewed the progress of the researches about its nutrient characters, pick- up methods,refining conditions, and antioxidation. It would give some useful information to produce/research walnut oil in our country.

Currently, food safety is a common concerned problem and constitutes an important factor in influencing internationaltrade. Since the China’s entry into the WTO, China’s agri-food products have encountered “quality and safety” difficultiesfrequently on export market. This article reviewed the current situation of China’s agri-food products facing “safety barriers”on the world market, looked into the domestic causes of underdeveloped mode of food production and overseas causes of lieconcealed trade protectionism, and proposed some countermeasures which focus on improving food safety standards system andbreaking down the safety barriers scientifically.

Polysaccharides from Ginkgo biloba L are a kind of functional active components which have important physiologicaland pharmacological activities, and turn into one of research focuses. The latest research progress on extraction, separation andpurification, qualitative and quantitative analysis, activities research and clinic applications of polysaccharides from Ginkgo bilobaL has been summarized. The problems at present and the research direction for the future on polysaccharides from Ginkgo bilobaL have been put forward.

The nourishment characteristic and health care of whey product is expatiated, and application of whey product informula foods for infant and young children, for old people, foods for dieting and sporting are introduced briefly. Involving in manykinds materials of keeping health and preventing the disease in the whey product that will be used in a lot of functional food.

The source of xylitol, its physicochemical and physiological property, and health function was summarized in thispaper. Application of xylitol to new dairy product and health food, especially health yogurt and sugar-free yogurt was alsopresented. This contributed to development of xylitol.

In this paper, the framework of the Standard System of Chinese Food Security has been probed on the basis ofdiscussing the characteristic and current situation of food security standard system at home and abroad.

Soybean isoflavones have important biological activities. Soybean and production of soybean have a lot of isoflavones.The research was mainly engaged in the constitution and structure of soybean isflavones, biological function and methodology ofabstraction, some kinds of factors affect amount of soybean isflavones: varieties, conditions of planting, conditions of preservationministries of seed, methodology of processing, soybean isflavones application in healthy foods. The condition of marketplace and itsprospective development were also discussed.

It is an important strategic issue among international society and various governments to strengthening food safetyfor ensuring human health and promoting international trade development. The purpose of this paper is to analyze some of basicissues concerned to establishment of food safety control system. This paper discusses basic principles of food control and mainproblems for taking into account. The major elements of national food control system should include: objectives, activities andbuilding blocks. Comparing the organizational structures of food control system, i.e. fragmented systems, unified systems andintegrated Systems. Specially inquiring into the specific problems for developing countries in the process of establishing the foodsafety control system and call on developed countries to providing necessary assistance to developing countries in the regard.

It is becoming the study focus and is having vast application vistas to search the antibiotics from marine microbefor the special ocean condition. The article summarized the Research Process, difficulties and resolving for it.

The douchi, bean sauce, liquid of soy sauce and beancurd cheese is juxtaposed for our country’s four great kinds oftraditional soybean fermentation food, producing the history long. For realizing its industrialization produces, we must under-stand the primary kinds of microorganism inside the nature fermentation products first,then sieve the germ stub that suitindustry’s fermentation to proceed the pure fermentation.This paper plainly introduce the microorganism’s distribution of thefour kinds of fermentation products.

With the development of economy and further demand to food, people lay more and more emphasis on the developmentof food cold chain. This paper provides a critical review to the last progresses of food cold chain in the world and the present statusof food cold chain in China. Some problems that should be paid attention to and the trend of food cold chain development in Chinaare also presented in the paper.

In this review, we introduced FT-Raman spectroscopy and summarized its advantages over IR spectroscopy. Theuse of FT-Raman spectroscopy was shown in the field of cereal chemistry with regard to the study of the degree of substitution ofchemically modified starches, monitoring the gelatinization and hydrolysis process of starch, and determining the structural andconformational changes of plant proteins such as redbean and oat globulins. Future applications of Raman techniques in cerealchemistry were also discussed.

Several kinds of functional polypeptides have been produced from human,animal and plant bodies until now. Thedifferent sources and preparation methods of functional polypeptides were introduced in this article. The advantage anddisadvantage of different methods were compared. The research progress about functional polypeptides was also reviewed andforecasted.

The breaking out of Avian Influenza (AI) emerges the deficiency of China animal-borne food safety. By analyzingthe deficiency of China’s system, the article presents some suggestions on bettering China animal-borne food safety which is fitfor the new situation of China .So as to control the bad influence of the animal-borne diseases on the civil health, economics andsociety.

This text has summed up the state of development both at home and abroad of the GM food. Which is more importantis to introduce GM food routine detection method , fast detection technique, developing direction and problems faced emphatically.This text has important meanings to detect the GM food.

Xanthan Gum is an important microbial polysaccharide which is widely used in various industries.With thedevelopment of genetic engineering,the scientific research on xanthan gum have turned from bacteria selection,medium,fermen-tation and metabolic flux to the gene and enzyme engineering ,and also make a rapid progress.

Curdlan is a novel bacterial polysaccharide. The properties of curdlan and its applications in food and pharmaceuticalfields are reviewed.

This paper studies the processing technology of the sweet potato noodle by means of compound factors test. Theresult showed that combining 100% flour with 7% sweet potato flour, 1% corn amylophosphatate was used for producing highquality and nutrition sweet potato noodle.

It introduces six kinds of herb’s of rabdosin serra(maxim), plantain,herbahouttuyniae, folium artemisiae argyi,dandelion, Flos lonicerae of study, pointing out the necessity to study the native preservative at present. And use the materialthat extracted from six herbs to resist the dry-beancurd from rotting. Through determining bacterial colony number and senseorgans quality, the result to folium artemisiae argyi and Flos lonicerae are batter to reservation of dry-beancurd.,and Floslonicerae is best to the dry-beancurd on antisepsis.

Usings the principle of HACCP, The effect of freeze-dried wild vegetable were studied in this paper. The keyedcontrol points of product quality were digined. The prevented means of these control points and the quality standard wereshowed in this article.

This paper introduced the process of compound health beverage ,which used Eucommia Ulmoides Oliv leaveas as themain material, and fresh apple juice and other complements were added. The beverage is of good taste, special flavor, and stablequality. The method of removing the bitter from Eucommia Ulmoides Oliv leaveas was studied. The best formula of haalth drinkwere defined by using orthogonal design.The results showed that Eucommia Ulmoides Oliv leaveas juice 30%, apple juice 20%,sugar 8%, lemon acid 0.15%, β-cyclodextrin 0.2%, VC0.15% were optimal. The effect of acute toxicity of the compound healthbeverage of the Eucommia Ulmoides Oliv leaveas was not fonud.

In this paper, skinning、protecting coloring、grinding starch、formulating、shaping methods has been usedto research the production technology of the diosrea opposita flour noodles. The factors of tint、aromatic、special flavor、viscosity、pliability character also have been discussed. Through orthogonal experiment method of the dose of amorphophallusrivieri flour、citric acid、potassium alum、carrageenan and single factor experiment method, we found the best formula andthe technological processes. The results showed that the best formula is adding 2% amorphophallus rivieri flour, 0.1% citric acid,0.5%potassium alum, 0.2% carrageenan. The high quality product with unique flavor was obtained using the above technicalconditions.

The developmental direction of food is safe、healthy、high quality in 21 century. HACCP system is an effectiveand rational approach to the assurance of food safety. Based on the research on the application of HACCP in the production ofyogurt in this paper. The content of hazard analysis was analyzed, and critical control points were determined and a runningpattern of HACCP was formulated. The program of corresponding control values and monitor system was determined, so as topromote the management of production quality and ensure the safety of the products.

Preliminary investigation on processing technology of fermented milk with black sweet corn flakes with nutritionaland healthy functions was reported. The results showed that we have used black sweet corn flakes which is rich in nourishmentwith black sweet corn , through serial processing and nutrification; good quality and tasteful fermented milk with black sweet cornflakes could be obtained by adopting following conditions: raw material ratio of black sweet corn juice and fresh milk 1:3,fermentation agent of 1:1 mixture of Lactobacillus bulgaricus and Streptococcus thermophilus inoculation of 3%, sucrose 8%,fermentation temperature 43℃, fermentation time 6h.