Bradford Method was applied to determine the soluble protein content in commercial tea and the effect of adding PVP (polyrinylpyrrolidone) on the method of analysis and other quality components were also studied.

Peroxide content in irradiated soy sauce with different dose and its stability have been investigated. It has been found experimentally that peroxide level in irradiated soy sauce can not produce blue color with iodine-starch indicator when determined by Na2S2O3 titration and that H2O2 is very unstable in soy sauce and the H2O2 loss is about 95% within 200 min. These facts indicate that the peroxides formed during radiation may react with some reducing components in soy sauce.

The inihibition of E. coli Ki2 D31 by cecropins from Antheraea pernyi. were studied at different concentrations. when the cecropins’ concentration is above 2 %, the velocity of inhibiion was higher than that of proliferation of bacteria. The electron microscopicphoto of the effect on E. coli K12D31 by cecropins from Antheraea pernyi is shown. The effect by cecropins from Antkeraea pernyi and potassium Sorbate are compared. The results indicate that the preservative mechanism is bactericidal effect.

Asurvey of sodiumlactate and its effect of inhibition on the growth of bacteria and extension of shelf life of meat products are presented. The feasibility of sodiumlactate application to meet products processing is also discussed.

The contents of trimethylamine (TMA) and the total volatile basic nitrogen (TVBN) were determined in four species of fresh witer-fish and in two species of sea-fish during decomposition stages. The results showed that the contents of TMA in fish highly correlated with TVBN and the contents of TMA index can evaluate not only the freshness of sea-fish, but also fresh water-fish. This paper also discussed the possibility of evaluating freshness of the two kinds of fish by TVBN/TMA (%) .

 Formulated weaning foods for infants and young children were designed by Linear Programming (LP) ac-cording to the Chinese Standard GB (10769-89) . The problem of adding VA, VD and the oxygenolysis of nutritional oil was solved effectively with the app lication of microcapsulated oils and fats powder in ingredients.

 The main point of canned ham processing control is pathogenic bacteria, for example, clostridium botulinum and bacillus stearothermophilus. In order to improve the quality of canned ham, measures must be taken to control the raw and anxiliary materials, and every processing procedure including handling to saling, Analyze every possible food contamination and formulate preventive measures corresponded to them and establish supervision methods which may Keep every hazard factors in the whole processing line down to the lowest degree.

 The therapeutic effect of soybean phosphatide was summarized, and a series of problems in the processing of soybean Phosphatide into milk bererage such as formulation, processing technology, hydrogenation sterilizabion etc . were studied.

Three kinds of modification methods which can introduce hydrophobic base into gelation molecules are proposed , namely: enzyme modificalion, esterfication and aldehyde modification. Hexanel modification experiment showed good result. The modified gelatin possesses better emulsifying and foaming properties and retains original good functions

After taking iron zinc fortified salt four weeks the growth and development of rats deficient in iron, zinc was investigated. The results show that the rats grew and developed faster than controls and Hb and serum Zn concentration were increased significantly.

This formula consisted of millet meal , wheat flour , mixed with appropriate amount of egg, soybean flour , and fortified with calcium carbonate and riboflavin. Animal experiment: 30 weaning wistar rats were randomly divided into 3 groups: (A) casein group. (B) formula group, (C) No nitrogen group. The results showed that body weight gain, Hb, serum protein content, Lengths of cuboid and shinbone were not significantly different between of group A and B (P>0. 05) .The calibrated PER, TD, BV and NPU group A were 2. 5, 92. 5%, 74. 1%, 68. 5% and of group B were 2. 24, 86. 2% , 69. 1 % and 61.3% respectively. Both groups obtained the results of positive nitrogen balance, no significant statistical difference. was found. These data demonstrate that this formula is able to promote the growth of weanling rats and retain positive body nitrogen.

The method of spectrophotometric determination of Germanium in Royal Jelly is discussed, and the experimental equation is set up.

A Comparison of the properties of fifteen film forming agents revealed that sodium alginate composite film forms glossy and transparent film readily and can be used as the inner and outer packaging film of foods.