In this paper the crystallinity of starch granules and the effect of swelling in water at normal temperature on starch granules were studied by weans of X-ray diffraction examination.The results indicated that there existed a kind of sub-crystal in corn,cassava or potato Starch Granules,and that there were two different types of crystalline structure in native starch granules.It was pointed out that the inner structure of native starch granules could include.non-crystal,sub-crystal and crystal,and that the inner structure of any starch granules could be determined to include either one or two,or three of the three types.

The effects of varying screw speed，barrel temperature and moisture content on extrusion quality(expressed as degree of dextrinization)of materials comprised of buckwheat, melan-rice and coix were studied by using a co-rotating twin-screw extruder. The statistical model was established by using a rotate central composite design and response surface methodology.The operation parameters were conducted by triaxial contour map and isohypsic analysis. The experiment results showed great significance of exploitation of grist extrudate and the mechanism of the twin-screw extruder.

Stearone glycol fumaric acid (SGF) was synthesized with maleic anhydride, cinnamyl alcohol and ethylene glycol.There existed a significantly synergic catalysis between BF3 and HCl.During the process of esterification,dripping H2SO4 could increase the yield of SGF.SGF could significantly inhibit the growth of microbe by prolonging the adaptable phase,shortening the logarithmic and stable growth phase,and inducing the autolysis of microorganisms.

In this paper, the microorganism in fermented cayenne was isolated and the strains identified and their function on forming flavor studied in the fermented cayenne.

Based on submerged fermentation process of hericium erinaceus some parameters were studied.And the apppropriate submergd fermentation time was determined.An inquiry into several culture media and the possibility of applying the fermented liquid to formulating a healthy beverage were studied.

The paste properties of carboxymethyl starch have been studied, including the gelatinization temperatrue,freeze-thaw stability,clarity and the anti-mycotic charicteristics,the effects of temperatme,concentration rotation,rate and pH values and the effects of media such as cane sugar,sodium chloride and chloridion.The results indicated that carboxymethly starch has shown fine properties of easier gelatinization,lower retrogradation,better freeze-thaw stability, strong anti-mycotic charicteristics,and higher charilty.The sodium chloride and calciuimon have shown better effects on their paste viscosity properities.

The effects of different factors on producing tannase have been studied,such as different carbon sources ,carbon source ratio,different nitrogen sources,nitrogen source ratio and initial pH value.The optimal mixture and the optimal culture conditions of liquid state fermentation to produce tannase have been obtained by making orthogonal tests.The results showed that the optimal mixture was soyabean meal (0.67%),tannin acid (1.2%) wheat flour (0.3%),NH4NO3(0.05%) ,KCl (0.05%),MgSO47H2O (0.05%),FeSO4 (0.001%),K2HPO4 (0.03%),and pH6.0.The tannin acid,the combination of soyabean meal and NH4NO3,and wheat flour have shown great effects on producing tannase.Moreover,the combination of soyabean meal and NH4NO3 has shown positive interaction with tannin acid,and the combination of soyabean meal and NH4NO3 has shown also very notable positive interaction with K2HPO4.pH6.0 of the mixture was benefit to producing tannase.The investigation on the strain’s growth and the time of producing tannase showed that the biomass,protein content and the yield of tannase reached maximum in 72 hours.Therefore,it could be concluded that the strain’s capacity to produce tannase was parallel to its growth.

 This paper offered a method to get organic chromium nutrient by cultivating chromium-enriched yeast.It was found that the solution of low consistency promoted the growth of yeast,and with increasing the chromium concentration in culture,the chromium content of chromium-enriched yeast would increase.The solution of chromium-enriched and normal brewer’s yeast was measured by ultraviolet spectrometry with in 200～320nm wavelength range.A characteristic ultraviolet absorption peak appeared at 260nm.The organic chromium was about 97.6% of the total chromium in chromium-enriched yeast.

The primary materials of shark-bone and broken rice have been prosessed into a convenience porridge by means of cooking at a high temperature,vacuumizing and extruding technology.The ingredient were shark-bone powder 36%,shark meat 1%,expanded rice powder 63%.The flavours added were salt 1.0%,monosodium glutamate 0.2% ,cane sugar 0.6%and spice 0.6%.

The milk coagulant powder was made by coagulation and its milk-clotting activity was assayed as 102SU/ml.Its stability was good.Adding small quantity of milk coagulant powders to fresh milk or reducing one,milk became coagulated in 30～40min.After cooling the flavor became better.Instant junket was an instant dairy product for the people.The production process of the product was practiacl for commercial production.

Optimal formula and process have been determined through the study of relationship among the additive quantities of honey, yeast and acetobacter with different tempertures and times of fermentation to evaluate quality and rate of fermentation.

Spirulina platensis powder (Spp) was added into ice cream and its effects were studied.The results showed that the addition of Spp could give ice cream not only desirable color and flavor,but also significant improvement in its viscosity,expansibility and thawing resistance .To achieve the optimal quality,the ice cream mix should be added 0.5% of Spp,sterilized under 85℃ for 20s,homogenized twice with the pressure of 40 MPa and 5MPa,respectively,and then stabilized under 3～5℃ for 4 hours.

The preparing technique and method were studied for commercial production of quick-frozen Yanpi dumpling mainly made from ordinary muscle fish and peeled shrimp.The yield of 10 species fish, the ratio of fish meat, flour and corn starch and the ratio of Yanpi and the stuffing were discussed in detail.

Fresh porcine bone contained many nutrients essential for human beings ,but it was not appropriate to eat directly.After osteo-protein was degraded into polypeptide by enzyme,its nutrition value was increased.In this experi-ment, the optimal hydrolytic conditions were as follows:the substrate concentration 75%;the ratoin of enzyme to substrate concentration 6000U/g;temperature 50℃;pH7 and time of hydrolysis 7h.

This paper presented the results of decolouring and enzymatic hydrolysis technology of P.urceolata to prepare a nutritive liquid of composite amino acids.The results showed that KMnO4 was a good decolourant for P.urceolata.The optimum hydrolysis conditions were :using combined enzymes (AS1.389 protease and trypsin,5‰ totally) at 45℃ for 4 hours and then treating with 0.2% NaOH for 2 hours.The degree of protein hydrolysis was up to 80.4% ,and the transformation ratio of amino acids was 39.6%.

Production technology on soft yoghurt produced from buffalo milk and concentrated haw juice as main raw materials was studied and all technology conditions affecting the flavor and stability of the products were compared.

A review with 54 references was presented about the Chromatographic quantitative analysis of the flavonoids.Some of the Chromatographic methods such as plate Chromatography,reversed-phase high performance liquid Chromatography,high performance capillary electrophoresis were introduced.Other Chromatographic methods such as gas Chromatography,Supercritical Fluid chromatography and Chromatrography-Mass Spectrometry were also briefy introduced.

This paper presented a new electrochemical method which could analyze quantitatively the content of free acid and organic acid in food vinegar.Compared with other methods,it enjoyed operational simplicity, speediness and fairly high accuracy and would be of current significance in checking and assaying quality of food vinegar.

Using 70% methanol, the Polygonum multiforum extract was concentrated by ultrasonic method .Then concentrated extract was leached with chloroform and separated into free and bound anthraquinones.The mobile phase was V(CH3OH):V(C3H7OH):V(H2O)=80:10:10 (control pH to 3.0 with phosphorus acid ).The HPLC system was consisted of Hypersil BDS C 18(5μm,250nm×46nm) and UV detector set at 439nm.The experiment results show that the average recovery of Emodin was 100.7% (RSD=1.77),and that of Emodin methyl...

A simple,rapid method for simultaneous determination of four food additives,that is, saccharin, benzoic acid,sorbic acid and caffeine in beverages and foods by RP-HPLC has been described.The separation and determination of those four compounds were based on a SUPELCOSIL LC-8-DB column with UV detection at 230nm and methanol-1.25g/L ammonium oxalate solution (30:70,v:v) as mobile phase.The relationship of the linearity method was proven to be acceptable and the detection limits for those four compounds were 20,8,2,26ng,respectively.The spike recoveries for the determination were in the ranges of 104%～112% and the coefficients of variation below 4.6%(n=5).

A method for determination of fumonisins B1 and B2 in beer by High Performance Liquid Chromatography was reported.The sample was cleaned up by fumonitest affinity cartridges. Fluorescent fumonisins derivatives were formed by adding OPA, separated on Spherisorb C18 column , detected by fluorescent detector and quantified by external standard. Beer samples were fortified with a misture of fumonisins B1and B2 at the four levels.Five replicate analysis were performed at each level .The recoveries of the fumonisins were 86.1%-93.4% for B1 and 71.6%-82.0% for B2.The variation coefficients were 4.8%～7.2% for B1 and 6.3%～8.9% for B2.The detecttion limits were 0.005mg/kg for B1 and 0.01mg/kg for B2.

Transglutaminase (TG) was used to produce soybean protein isolate films.This paper gave films formation factors and their properties.TG cross-linked SPI films showed good barrier performance of water vapor and oil.They could keep the sauce well and make shelf life of the solid powder sauce longer.

 Effects of heat treatment and intermittent warming treatment on the chilling injury and the physiological responses of kidney bean (Phaseolus Vulgaris L) were studied.The results showed that both treatments delayed the rise of respiratory rate,and postponed increase of relative electrical conductivity and peroxidase (POD) activity of kidney bean induced by chilling stress.The watery pitting and russet occurrence of kidney bean stored at the chilling temperature largely reduced by the treatments.The heat treatment and intermittent warming synergically reduced the watery pitting and russet occurrence of kidney bean stored at 2℃.The combination of the two treatments almost retarded the effects of chilling injury of kidney bean.It suggested that the synergism of two treatments was an effective method preventing the chilling injury of kidney bean.

The effects of Op-Ca, a natural preserving agent on Trachypenaeus curvirostirs under ambient-temperature were studied.Through organoleptic examination ,plate counting of total bacteria and assaying of T-VBN,it was found that this natural preserving agent could give Trachypenaeus curvirostirs two days shelf life under ambient -temperature.

When more and more new kinds of bioactive peptides were discovered, the studying area for bioactive peptides became a focus of attention in many countries. Many research works have shown that a large number of bioactive peptides could be found when some kinds of rich proteins could be hydrolyzed by proper proteinase. These peptides not only had various biological functions and sequence diversity but they were also easy to get with abundant resoucces , lower cost and safely, conveniently to scale up, so it has attracted many scientists attentions. As a good example, casein has been of rich protein in mammal milk. For a long time, milk proteins particularly casein, have been considered as only food proteins for young mammals. Casein was also the principal source of amino acid for young animals. But besides the nutritional role, casein had also a physiological importance,i.e., it was the important source of bioactive peptides. Many kinds of bioactive peptides have been discovered from hydrolyzed casein. So it would be very important and of good prospects to do more research works on this area.

The principle of salmonella contamination in poultry occurred in hatchery,containers and processing plant etc.was reviewed.The useful methods to control the salmonella contamination in poultry industry were also introduced.Usng live,attenuated salmonella vaccine could produce a salmonella-free bird.The contamination of salmonella could be reduced to almost zero by using these new methods.

In this paper,we summarized the characteristics of three methods used in the solubility modification to change water-soluble tea polyphenols into lipid -soluble tea polyphenols and their applications to food.

Fucoidin (FD) was extracted and purified with DEAE-cellulose column from Laminaria Japonica Aresch.Wistar rats were divided into 5 groups (A,B,C,D,and E).FD was administered (ig) to A,B,and C group at the dose of 50,150 and 300mg/kg.d respectively.The former four groups (A,B,C and D) were given high fat emulsion for 15 days,and E group was given the equal volume water.Then serum lipidperoxide and lipids were determined.The results were as follows:TC,TG,LDL-C,LDL-C/HDL-C and TC/HDL-C remarkably decreased with the increase of HDL-C and LPO level obviously dropped in A,B, and C group ,in comparision with D group.The results also showed that lipids level dropped much more with the increased of FD dose but no significant difference was found between the dose of 150 and 300mg/kg.TC droped by 41.7%,TG by 35.9% for the dose of 150mg/kg,whereas TC dropped by 28.4%,and TG by 29.0% at the dose of 50mg/kg.FD (ig 150 and 300mg/kg) also effectively restrained the increase in body weight induced by high fat emulsion.

Alginate extracted from sargassum showed obvious antitumor effect on EAC and S-180 of mouse and the inhibition ratios were 31.76% and 30.43% respectively.

This paper gave an analysis on the additive level of fortifiers in milk powdr Ⅱ and the result obtained.It aslo discussed the reason for loss of vitamins A,B,D,and E,and the measures to improve