Anisothermal crystallization kinetics of Lentnus edodes and Tea leaves to inhibit fat bloom of CVTCBE chocolate was studied by DSC at 28℃、30℃and 32℃ temperature respectively. The results showed that crystallization rate constant (Kn) increased as the temperature decreased, and the half time (t1/2) of crystallization increased as the temperature increased. The samples blended with Lentnus edodes and tea leaves had Avrami exponent (n) value 2.2 and 2.3 respectively and were smaller than that of controll. However, the t1/2 value was longer than the control抯.The results also showed that Lentnus edodes and tea leaves had better bloom inhibition to CTCBE chocolate and that the capsbility of Lentnus edodes in fat-bloom inhibition was superior to tea leaves .

Changes of the amount of intracellular trehalose before and after lyophilization on Saccharomyces cerevisiae HS-2 strain were studied. Diversity survival ratio of HS-2 strain in different suspension medium was compared in this experiment. The results showed as follows: The amount of intracellular trehalose in per gram cells of HS-2 strain went up obviously from 1.58 mg before lyophilization to 9.34 mg after lyophilization.The amount of intracellular trehalose of HS-2 strain in skim milk was higher than that in aseptic water. The cells survival ratio of HS-2 strain was high when the amount of intracellular trehalose after lyophilization was high .At this time , it was able to resist lyophilization. The trehalose added could promote survival ratio of HS-2 strain after lyophilization.It was better when the trehalose concentration was 8 %. Both trehalose and sucrose worked as cryoprotectant when HS-2 strain was lyophilized. Two kinds of sugarg differed in their optimum concentration. The amount of sucrose added was more than that of trehalose added when HS-2 strain reached approximately the same survival ratio after lyophilized.

In this paper, the protein of Corn Gluten Meal was hydrolyzed by trypsin, where corn protein hydrolysate with different degrees of hydrolysis (DH) was obtained. The effects of hydrolysis on the functional properties, such as water solubility, foam capacity and emulsifying capacity were investigated. The results showed that the material pre-treated with appropriate heating, alkaline or addition of 0.1% Na2SO3 gave better hydrolysis results, DH was raised from 7.1% to 17.2%, 17.6% and 23.6% respectively. The results also showed that enzymatic hydrolysis could increase the water solubility, foam capceity and emulsifying capacity of the hydrolysates strongly. Within some range of hydrolysis, these functional properties increased with the increase of DH, but further increasing the degree of hydrolysis, the foam and the emulsifying capacity would contrarily decrease. When the corn protein concentration was 5%, enzyme and protein ratio 6000u/g, pH=9.0, temperature 500C and hydrolysis time 240 minutes and degree of hydrolysis value reaching 18.6%, the better functional property was obtained, 85% for foam capacity and 7.8 for emulsifying capacity.

Xanthan gum, when used in soft-drink industry, was usually used in very low concentration. This paper studied the rheological propertied of low-concentration xanthan gum with different concentration, temperature, pH or stirring that would affect the viscosity of the gum solution. The results showed that it behaved like Newtonian fluid. When it抯 concentration was smaller than or equal to 0.10%, it became pseudo-plasticity fluid. The viscosity of xanthan gum solution was in accordance with rheological equation τ=KDn . The viscosity of low-concentration gum solution was constant when its pH value was in the range of 5.0-9.5. The viscosity increased with stirring action.

Food gums, when used in soft-drink industry, was usually used in very low-concentration. In this paper, we studied the different contend of salt, alcohol, saccharose, starch or citric acid that would affect the viscosity of low-concentration food gum solutions. The results showed that with 0.25% guar gum, solution is more steady than that with 0.10% xanthan gum, 0.30% sodium alginate, or 0.10% agar. It was found that most metallic cations and anions could not affect the viscosity of guar gum solution, but they could obviously decrease the viscosity of agar, xanthan gum and sodium alginate solutions in the salt concentration from 10-4mol/L to 10-2mol/L. The viscosity of four kinds of food gums could all increase with the increase of concentration of alcohol. Saccharose could decrease the viscosity of 0.10% xanthan gum and 0.10% agar solutions, but when it mix of with 0.25% guar gum or 0.30% sodium alginate, it had the opposite effect. Citric acid could dramatically decrease the viscosity of 0.30% sodium alginate, 0.10% xanthan gum, or 0.10% agar solution, but it affected little guar gum.

The ice-nucleation active (INA) bacteria (Pseudomonas syringae QF-95-F19) of the high-level expression ice-nuclei feature under the different conditions was studied in this paper. Culture methods were used in 22℃ and 32℃shifted to 18℃ as two segment temperature cultures , TSTC with the optimal growth medium(M1) as the basic medium to do the experiment. The effects of different temperatures on high-level expression of ice-nuclei were detected assayed in the M1. Experiment results confirmed that low temperature was a required factor for expressing ice-nuclei in TSTC and ice nucleation protein became necessary . From the effects of the different pH on the high-level expression ice nuclei to QF-95-F19, the relationship between the pH and ice nuclei tromation and the growth situation of the bacterium was determined further. It confirmed that the different inhibitors had inhibition remarkably for the expression of QF-95-F19 ice nuclei and its growth by this experiment.

The combined enzymic hydrolysis of papain and alcalase or black-bone chicken and claring method of liquid hydrolysates were studied in the present paper. The clear liquid hydrolysates could be produced by grinding, precooking, combined hydrolysis of alcalase and flavorzyme or papain, being inactivated at 85℃ for 15 min, and then filtered with diatomite. The degree of hydrolysis and nitrogen recorvery of the hydrolysis were 46.72%,*81.43% and 1.99%,77.15%, respectively.

A study was made on spices essential oils drop median diameters in the process of microencapsulation.

Standard potato slices were heated for various periods of time by three different methods:boiling water,steam under pressure,and a microwave oven.After heating ,the internal temperature was measured together with textural characteristics as sessed,using both taste panel and mechanical properties test.It was found that for a given method of heating the taste panel score is related to the instrumental measurements of rupture stress and rupture energy.It was also found that the degree of textural variation of a potato does not depend solely on the internal temperature reached,but is particularly dependent on the heating method and on the rate of heating.

CPPs (Casein phosphopeptides)are mulitibioactive peptides. There are many research works done in many countries for CPPs preparation, but up to now, what was used to produce CPPs in large scale was trypsin.However, it is known that trypsine was very expensive. So in this paper, a much more cheaper proteasae, alkaline protease 2709 was found to be suitable for CPPs preparation in large scale.

In the parallel experiments,vegetable proteins (tea,soybean),animal proteins(gelatin,casein),edible fungus protein(lentinus edodes)were selected purposefully and was added to the CBE(Cocoa Butter Equivalent)chocolate paste individually,under the same condition with varied amount,and compared with contrast.The viscosity of the products was investigated with NDJ-79 rotary viscosimeter.After circulated bloom-promting treatment at 20←→30℃,the antibloom effect of the proteins was compared.The results showed that the interactions between each protein and CBE chocolate were significant and the interactions and antibloom effects of different protein for CBE chocolate were quite different.The affinity of every protein with chocolate paste was in the same strength order of their antibloom effects,i.e.gelatin>tea protein>lentinus protein>blank>soybean protein>casein.Comparing to the contrast casein and soybean protein showed certain bloom-promoting phenomenon.

 Study on effects of temperature and feed moisture on physical characteristics of the texturized protein product was carried on with a small single screw extruders (FM-70）on cold crushed raw soybean. The optional processing parameters for qualities were 200℃ and material∶water=20∶13 respectively.

This article studied on the immobilization material 杝odium alginate.By using D-optimization saturated experiment design,the ratio of the entrapment of whole cell with sodium alginate was 1:1 (whole cell:2% sodium alginate).The activity of the immobilized enzym was 851U/g (84.5% of the crude enzyme) under the specified conditions The half-life of the immobilized-enzyme was 273.5h.

Polyphenoloxidase (ppo) was extracted from Thompson seedless grape grown in Xingjiang and its characteristics were studied. The optimal temperature and pH were 20℃ and 7.0 respectively, but 45% activity was seen at pH 3.0. The Michaelis equation was V=0.091[S]/(54.01+[S]).It followed the reaction of point-kinetics. The PPO showed higher affinity toward the catechin and caffeic acid than toward the chlorogenic acid and catechol.

The mechanism of natural carotenoids（including canthaxanthin, β-carotene, lycopene）on inhibiting DMBA-induced neoplastic tranformation has been investigated. The mouse embryo fibroblast C3H10T1/2 cell was used as cell model and the method of microinjecting fluoresence probe transfer was used for analyzing gap junctional intercellular communication（GJIC）.The results showed that: carotenoids tested inhibited cell growth rate , proliferation and up-regulated GJIC siginificantly. There were no changes of chromosomal DNA of Cx 43 in different groups. It suggested that the effects of carotenoids on inhibiting proliferation and enhancing GJIC by regulating the protein gene Cx 43 might be one of the important mechanisms for inhibiting neoplastic transformation .

In this paper, the process of the freezing and the thawing of the distilled water and the tofu had been studied in the electrostatic field. The experiment results showed that the effect of the electrostatic field on the change of the center temperature of the distilled water were not noticeable in the process of the distilled water freezing and the ice melting in the experiments. The effect of the electrostatic field on the change of the center temperature of the tofu in the process of the freezing and the thawing was also not noticeable, but the shape of the sample tofu has changed in the experiment because of the effect of the electrostatic field. The top was fine and smooth, better than the control抯. There was no split on the top, but the upwarp of the tofu at the bottom of the glass incubator has occurred because of the electrostatic field. The author analyzed that the main reason was possibly that the water in the tofu perhaps moved toward the top of the tofu in the electrostatic field. Thus a further study on this field is needed.

The juice of Benincase hispida consisted of plenty of amino acids and vitamins, so its cencentrated juice can be regarded as a health food also as a sort of condiment. In this artide we would discuss the comprehensive use aspects of the concentrated juice.

The microbial diminution and growth occurred in the meat-product processing,especially in the material,ingredients and the technological process.We designed corresponding critical control points (CCP).Such and barrier technology is applied to control the growth and spread of microbes,so that the shelf life will be extended.

The separation and concentration of Soybean protein isolate by ultrafiltration .The effects of solution pH,temerature, system pressure and flow on permeation flux and quality of soybean protein isolate were investigated.

Comprehensively evaluated the nutrition value and health function of black sweet corn through assaying and analysing its nutritional constituents and suggested several ways of product development and integration comprehensive utilization according to its nutrition peculiarities The propect would be a wider market and better profit for a series of health convenience foods of black sweet corn.

According to the gelatinization principle of protein the affecting factors.including protein content ,heating temperature pH valuen and concentration of coagulant were studied for the packed jellied bean curd.The optimal process was made for industrial production of the jellied bean curd after the factors were assessed through gel strength,content of water,textural evaluation and shaking resistant.

This paper studied the effect of grinding temperature and pH on dissolution ratio of walnut protein in twice grindings by responsible surface experimental design . The optimum grinding condition obtained were 78℃, pH7.6~7.7. At these conditions , the effects of grinding times on dissolution ratio of walnut protein were studied.

Taking soya bean curd as raw material, through fermentation by yeast, the bean curd protein was decomposed into amino acid.Then it was process into unique taste ice cream, It has rich in nutrition, with health fulfunction, itwas a new variety of bean product.

During fermentation the constituents changes of the were assayed. The relationship between constitaants changes and the flavor formed in fermented cayenne was studied

This article mainly introduced processing、 technique of stirred yoghurt with Hippophae Rhamnoides L.，a fermented healthful-care beverage made of juices extracted from Hippophae Rhamnoides L. The yoghurf was produced through the fermentation of lactic acid with pleasant sweetness and sourness、unique taste、appealing colour、and rich nutrients suitabe for both the old and young.It is a new yoghurt product.

This paper has studied the processing of low cost ，convenient You Cha (fried flour),using chicken,ylok,wheat four and bitter.Apricot kernel as main raw materials The product was in nutrition with fine color,smell and taste.It,s purpose was to enrich food stuff market to provide nutritional,healthy food to meet the people,s requirement.

Persimmon is a kind of traditional food in China,which has a long history.Its fruit has many kinds of nutritional ingredients, good for human healthed.With modern food proessing technology persimmon fruit was processed into pudding form,which not only retained nutrients of persimmon,but also had a good appearance and a good taste.Persimmon pudding is a kind of convenient healthy food ,and it can be stored for a long time.That technology is a general guidance for common fruits and vegetables product processing.

The processing technology of Osmanthus Rice-Wine was studied and the consistency of reducing sugar,alcohol and total acids in fermented liquor was assayed. The results showed that the main factors affeting the quality of product were the rice steaming time and the temperature of fermentation room. The optimum technological parameters were the rice steaming time 25min, ferment 50g ,the temperature of fermentation room at 22℃ The fermenting period was7 days with 25kg rice perbatch assayed by orthogonal test. The paper also showed that the taste of product could be improved effectively by the stirring fermented liquor after fermentation.

 The Lactobacillus bulgaricus is one of the main coagulative bacteria species in yogurt .The experiment showed that the composifion of the media,the steriltized temperature and culture temperature,the original pH value and the acidulants could affect the morphosis of L.bulgaricus.

The production of coprircus comatus wine was introduced in this paper by orthogonal tests,which determined its optimum formula and processing technology.

Comparison study was made on the four factors affecting the amount of autolysate of Se-rich yeast, namely: kinds of the culture medium, Se enriching time, different Se concentrations and Se added according to the degree of concentration. On the basis of the total Se-concentration limited to -15μg/ml, the optimal Se-autolysates were obtained with adding time as 10, 12, 14, 15, and 16h, corresponding to adding concentration of Na2SeO3.as 1, 2, 3, 4 and 5μg/ml respectively. The optimal Conditions for the autolysis of Se-rich Brewer’s yeast were: 3%NaCl, pH5.5, 55 ℃ and 20h.

In this article the processing technology of functional oligopeptides made by hydrolysis of soybean protein with trypsin and AS.1398 neutral proteases is systematically studied. The principal steps including pre-treatment of soybean protein solution ,enzymatic hydrolysis of soybean protein,debittering and desalting of hydrolysates ect,are introduced in detail. The factors such as substrate concentration,enzyme dosage ,reaction temperature and time,pH,which influence on the production of functional oligopeptides by hydrolysis of soybean protein ,are discussed in emphasis. The degree of hydrolysis(DH)of soybean protein can be up to 35% at the optimum conditions. Soybean oligopeptides chain contain 2-4 amino acids.

the different ways of extraction of sticky rice black pigment were studied. We compared the four resins. The results showed that AB-8 resin had the best performance of absorption on sticky rice black pigment. In the course of desorbing the absorbed sticky rice pigment with 80% ethanol, AB-8resin showed a fairly good character of stabilization. After using the resin 18 times, the absorption factor was decreased by nearly 4.67%.

When a hot aqueous infusion of tea leaf cools down ,it slowly becomes turbid and the tubidity thickens with time to form a cloudy precipitate .This character of tea infusion causes technological problems in industrial processes such as manufacture of tea drink .This paper dealed with the conditions of preventing low temperature turbidity of tea brew and the ways to solubilize tea cream with B-cyclodextrin in comparison with the different effects of brew quality in other methods of tea solubilization It also studied the of tea brew color by the technologcal conditions of tea cream solubilization ,Then based on these studies ,the optimal parameters of solubilization of tea cream with B-cyclodextrin were determined by the experiment

High performance liquid chromatography (HPLC) quantitative determination for Lovastatin in Monascus was studied. 75% ethanol for Lovastatin ultrasonic extraction from Monoscus was used . Extraction was continued for 20 minutes. After centrifugation, the supernatant pigment was adsorbed on a neutral aluminum oxide column. Under the particular condition Lovastatin could not be adsorbed and eluted with the effluent. After pretreatment, crude Lovastatin sample was treated by a reverse phase HPLC (RP-HPLC) column for further purification to remove the remaining pigment and other impurity. The motive phase of RP-HPLC was as follows : Methanol :0.1%, phosphate (V/V)= 75:25, and the flow rate 1ml/min. Purified Lovastatin was measured by an ultraviolet detector under 238 nm . According to 7 repeated determinations of Lovastatin sample plus standard , under the experiment condition, the recovery rate was 98%±5% with variance 2.63% . The minimum allowable detection of Lovastatin in a sample was 4 μg . Using the experiment condition ,the Lovastatin contents in two Monascus fermentation products were successfully determined.

This paper studied the determination of benzoic acid by UV.spectrophotometry The results showed:least quantity was 0.0012mg/ml, and recovery rate was 97%.

β-Cyclodextrin polymer (β-CDP) was synthesized using epichlorohydrin as the cross-linking agent. The chromogenic agent, 1-(2-pyridylazo)-2-naphthol (PAN) was included or adsorbed on β-CDP and the modified polymer of PAN inclusion in β-CDP (β-CDP-PAN) was obtained. A new resin phase spectrophotometry by PAN has been developed for determination of cobalt at the μg level in laver. Copper, chromium, iron, manganese, nickel, zinc and moylbdenum have had interference for the determination of cobalt, which formed colored species with PAN in the resin phase. The interference from iron, copper and nickel could be masked completely with the masking solution composed of EDTA (7.04×10-4 mol/L), and the rest could be eliminated by means of the strong acid. The proposed method was used to determine cobalt in laver and the result was satisfyactory. The experiments in addition, recovery and comparison showed that the method was accurate and reliable.

Fat-free cotton copper separation was the term firstly proposed by us in this paper. it was successfully applied in sodium diethydithiocarbamate extraction spectrophotometric determination of copper with advantages such as:simple to dewater process, less consumption of extraction -solvent realization of solvent extraction only once, not fwice ormore improvement both in accuracy and reliability, less enviromental pollution, ect, It was considered to be applicable to certain other extraction spectrophotometric determinations with similar advantages.

The nutritional components and flavones of Ampelopsis cantoniensis leaf was analyzed in this paper. The contents of protein and flavones were respectively 9.25% and 4.73% if was rich in minerals K、Ca、Fe、and Zn with an appropriate ratio of K/Na if was alsorich in VE, VB1, VB2. The respective contents of the minerals and vitamins were 224, 554.6, 9.8,6.96,8.15.0.06,0.15mg/100g. The results showed thar Ampelopsis cantoniensis is a food resource of rich nutrients and worthy of development and utilization.

An experiment was carried on how to check the milk sugar in the milk and the milk product. It has proved that this method was more simple and more accurate than the method of GB/T5413-1997

This paper presented a method for determining taurine by pre-column high performance liquid chromatography (HPLC) in alkaline condition. Sulfonyl chloride was used as derivatization agent. The derivation is detected by C18 reversed phase HPLC column UV 290nm with acetonitrile sodium acetate (pH=7.2) as buffer in mobile phase.

A tungsten elctrode modified with polyaniline was prepared as work electrode.Ag/AgCl redox system was used as reference electrode.The sensor showed a Nernst response in the pH range of 2-12 and a response time of less than 1min.The sensor has been successfully employed to determine pH of crucian from the live fish to the putrefied fish.

Flavoring is an important process in preparing food.Usually people obtain the sense perception of food by sense of taste.This article is to state that the perception and change of taste has an effect on cuisine flavoring and it also gives an account of their relationship.It explains the phenomenon of cuisine flavoring and points out the main points for more attention,thus instructing cuisine flavoring in practice.

The natural reagent which could preserve fresh pork was mainly composed of juice of ginger. The pork was soaked in or smeared by the reagent. The store time was measured by organo leptic and chemistry methods according to GB5009.11-85 and GB5009.12-85. The results showed that the reagent could prolong twice the storage time at room temperature. The soak time was 6~12 hours at best for pork storage at room temperature. Potassium sorbate could enhance the synergetic role of the ginger juice on pork. The pork soaked by the reagent composed of ginger juice, sodium chloride and potassium sorbate could be kept fresh for 6 days at average temperature 30℃.

Bacteriostatic activities of maize silk extracts by organic solvents to inhibit the seven species of food spoilage and food-borne pathogens were tested for the first time. Ethanol (95%, v/v) was ascertained to be the optimum solvent for extraction with maximum yield and highest bacteriostatic activity. The MICs (minimum inhibition concentrations, in g/100g) of maize silk extracts were determined as 1.5 against Escherichia coli, 3.0 against Staphylococcus aureus, 3.0 against Pseudomonas fluorescens, 1.5 against Salmonella typhimurium, 2.0 against Bacillus subtilis, 2.5 against Bacillus cereus, and 2.0 against Proteus vulgaris, respectively. Influences of food conditions including pH values of medium, storage temperature and action time of the maize extracts were examined. The dependence of the bacteriostasis on food routine sterilization conditions was assayed as well. In conclusion the maize silk extracts could serve as a potently safe and effective food preservative with controlled food environment and processing conditions.

The nutritional composition of White Silky Fowl and AA broiler was comparatively analyzed and the antiagring effect of White Silky Fowl were studied in this paper.The results were as follows.(1)The contents of trace element (Cu、Zn、Se、Ge) and vitamins（VB1、VB2、VB5、VE）were richer in White Silky Fowl (WSF) than in AA broiler (AA) ,While other nutritional composition was similar in quantities.(2)White Silky Fowl could significantly prolong the average life span,increase the vitality and decrease lipofuscin content of Drosophila melanogaster as compared with AA broiler.Therefore,White Silky Fowl could play an essential role in antiageing of Drosophila melanogaster.

This paper analyzed the compositions of nutrients, in Solanum muicatum. In this fruit, protein is 1.85% ,carbohydrate 3.12%. and aspartic acid 49% of total amino acids. Furthermore, many inorganic elements and vitamins were rich in Solanum muicatum.

Some health care effects of α- Linolenic acid and the research developments of its related health care products were summarized. Also two kinds of plants with rich content of α- Linolenic acid such as Flax and Perilla frustescens Britt were introduced. Suggestions were made for researching and developing of theα- Linolenic acid health care products.

This article made use of the specific composition of the millets abundantin vitamins and mineral substances, enriched with some highly nutrient ingredients and tinally processed into convenience food for consumption.

In this paper, the history of food ohmic heating was retrospected and the fundamental principle of ohmic heating and the related mathematical models such as heat generation ,electric field, thermal field etc. were expounded; The affecting factors of ohmic heating which included electrical conductivity, temperature, constituent, shape and so on were discussed ;Some critical parameters were studied and discussed for the requirements of the technology and system design of ohmic heating ;The applied scope, circumstance, prospect and the characteristics of ohmic heating in food processing industry were presented.

To quote from an article from the August 9th, 2000 edition of the Toronto Globe and Mail, Report on Business: "roductivity soared in the United States at the strongest pace since the early 1980", propelled by the computerization of the working world and massive investment by business in ever faster high-tech equipment. The billions of dollars being spent on new computer equipment and new electronic commerce systems continued to pay off in the second quarter, allowing the economic output per worker to surpass the already high expectations of financial analysts. The U.S. Department of Labour reported yesterday that productivity in the United States rose at an annualized rate of 5.3 percent in the second quarter from the first quarter....its strongest 12 month increase since the third quarter of 1983.....Much of the productivity gains in the United States are also occurring in Canada......The higher computerization and on-line presence is in turn, expected to enable Canadian businesses to keep improving the productivity of their workers and match the gains of the United States. In order to achieve these gains, we must move beyond automation at the plant floor level and look at computer systems that will take the data from the plant floor or the production line, analyze it and summarize it into reports that people can use. It must provide trend analysis so that engineers can fine tune the process. It must provide maintenance reports and work orders to allow maintenance to minimize down time. It must provide status reports on inventory and anticipate future needs. For upper management, the system must provide timely reports permitting management to make informed decisions. To summarize, you need to take a systems integration approach to automation.

This paper has probed into the Chinese economic conditions, the gap in comparison with the countries abroad and the existing problems of food trade at present time. It has analyzed the development prospect and development tendency of food trade, and has discussed the requirement of food science and technology achievements applied to the food industries.

MP fruits and vegetables (minimally processed fruits and vegetables) is a new kind of processing technology of fruits and vegetables with the characteristics of freshness, nutrition and convenience, which has a very good market prospect. Current methods of MP fruits and vegetables, basic processing principle, processing technology, and quality control of products were introduced in this paper in order to provide references for the researcher and producer of MP fruits and vegetables.

This paper briefly introduced the processing, advantages, and applications problems of hydrolyzed vegetable protein. It also elaborated the summary of toxicity, problems assay metheds and ways of resolving chlorohydrine in detail.

High pressure process technology is now a new,advanced technology in food process industry in the world.This paper introduced specifically the principle of high-pressure process technology and the characteristics of high-pressur food The goals were (1) to retain nutritive value of food;(2)to retain primary color and taste of food;(3)to conserve energy and shorten process time;and (4)to prolong the product shelf-life and simplify process technology.The application results expected of high pressure technology to food process were :high-pressure sterilizing effect, high-pressure freeze ,high-pressure thaw and refrigeration without freeze,improvement of quality and taste of food and effective processing equipment.

The article discussed the ideas of the health food and reviewed the health-food ＇s developing status-quo in recent years.It discussed the problem in the health-food＇s development in our country and put forward a proposal for the health-food＇s development in accordance with our country＇s requirement.

In this pager,a review was made on Ig′s structure、biological functions、separating method,processing condition′s affecting Ig′s biological activity,some prospect And , some problems were envisaged.

A review was made for Beijing Food Research Institute dealing with membrane separation research in food processing since 1985. Examples of Application accomplished were:natural food colors, Fruit juices, Fermentation engineering food gelatin tea beverage health, tea and soybean protein,isolate.

In this paper、a review was made on functional foods fermentated by means of food microbiology

Carrageenan plays an important practical role in food processing. Its reactive ability with other ingredients is very broad. Thus more and more research subjects and papers focus on it. This paper reviewed some advanced thesis concerning carrageenan -component reacting properties and mechanisms.