实施传统产业保护推动我市糖业发展

根据我市传统产业义乌红糖的发展现状和面临的面积减少、效益下降和产业萎缩等问题，提出了义乌红糖传统产业保护和发展思路，论述了义乌红糖产业的可持续发展意义和前景。     

电感耦合等离子体质谱法(ICP-MS)测定义乌红糖中的金属元素含量

用微波消解法处理样品,用电感耦合等离子体质谱法(ICP-MS)测定义乌红糖中的金属元素含量,与赤砂糖、白糖、冰糖中的金属元素含量进行对比,实验结果表明,义乌红糖中的部分金属元素含量明显高于赤砂糖、白糖、冰糖。     

健康食品超市

红糖隽品——“义乌青”什么是义乌青?据浙江义乌当地老糖农介绍:“义乌青是一种当地特有的名贵红糖,选用义乌地区‘青皮糖梗’为原料制成,迄今已有2000多年的生产历史,不仅甜味纯正、香气清新,而且具有益气养血、健脾暖胃、驱风散寒、活血化淤等诸多作用。”浙江洪太生物工程有限公司主要生产以洪太姜汤、洪太姜糖、洪太茶、洪太紫苏油为主的系列保健食品类。产品原料优质,加工技术先进,配方科学,无任何添加剂,其独特的保健功能,是集营养、医疗和保健为一体的新一代健康营养品。本刊读者服务部提供洪太系列产品邮购服务,洪太红糖(义乌青)上…     

日本流行姜汤瘦身

在崇尚自然，返朴归真的今天，古老的、传统的食品重新又被人们找到了感觉。一种名为义乌青的红糖受到了广大消费者的青睐。     

功能红糖的发展概述

近年来,功能红糖快速发展越来越受到广大消费者的青睐。本文首先阐述了功能红糖的基本情况和发展现状,对功能红糖的定义、生产工艺和相关的法律法规进行分析和解读;其次对功能红糖的发展趋势作出了合理的预估;最后展望功能红糖产业的发展能够成为传统红糖产业发展的新的突破口和增长点。     

从地方标准分析义乌红糖质量状况

依据地方标准和检验数据,对比国标《食糖卫生标准》分析义乌红糖的质量状况及存在的问题,其质量状况不容乐观,特别是霉菌、酵母菌、不溶于水杂质、干燥失重等指标存在潜在的不合格。结合理论研究和现状分析,建议组织制定及修订一批能够促进行业发展的技术和管理标准,逐步形成一套科学的红糖标准化体系,以达到指导、规范红糖的生产、加工、销售等全部活动,促进红糖产品质量、科技含量的不断提高。     

高职院校印刷职业培训助推义乌印刷包装产业发展

本文介绍了中国商品包装印刷产业基地——义乌印刷包装产业发展现状和发展过程中因现代化管理、技术人才短缺问题,严重制约了印刷包装产业整体水平的提高,为此以就业为导向、以服务为宗旨的高职院校义乌工商职业技术学院开展对外印刷职业培训来缓解义乌市及周边地区印刷包装企业转型升级过程中人才匮乏的压力,大力推动义乌印刷包装产业大发展。     

碱式乙酸铅用量对义乌红糖蔗糖分结果的影响

本文主要探讨了对颜色深浅不一的义乌红糖进行蔗糖分检测时碱式乙酸铅的用量。研究结果表明深色样品在前处理时可以增加碱式乙酸铅用量,以提高试验结果的准确性;浅色样品碱式乙酸铅的用量则为2g。     

云景林纸荣获“中国林业产业突出贡献奖特别奖”

通讯员卢绍昆报道11月1-4日,第二届中国国际林业产业博览会暨第四届中国义乌国际森林产品博览会在义乌隆重举办,会议表彰了中国林业产业各个领域涌现出的先进部门和先进个人。云景林纸被国家林业局林业产业联合会授予"2011年(首届)中国林业产业突出贡献奖特别奖"殊荣。此次林博会以"兴林富民、共享绿色低碳生活"为主题,共表彰了24个中国林业产业突出     

保健红糖的发展趋势报告

随着经济的快速发展,人们生活水平的不断提高,保健红糖产业得到了快速的发展,并且以其独特的魅力,深受一些特殊人群的喜爱。在对保健红糖概述的基础上,阐明了其发展中存在的问题并提出了相应的改进措施,最后对保健红糖的发展趋势做出了相应的报告。     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

常用消毒灭菌法及其机理与应用

介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发，介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

天然香精香料与生物技术

天然香精香料是高价值的精细化工产品和食品添加剂,但原料来源有限且提取成本高。利用生物技术生产这类产品具有广阔的前景。简述了发酵工程、酶工程、细胞工程和基因工程在香精香料中的应用,并探讨了生物技术在香精香料中的应用前景。     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。     

Heritability and correlations for body condition score and dairy form within and across lactation and age

The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.