可追踪系统在食品安全控制和监管中的应用及研究进展

食品质量安全问题日益突出,亟需切实可行的解决措施。可追踪系统在产品的质量控制和监管方面,有很好的效果,已在许多领域得到了广泛的应用。综述了发达国家在食品加工、流通、消费过程中应用可追踪系统（技术）对食品安全进行有效控制和监管的应用和近年来,我国的食品领域在这方面的应用和研究,并提出了该技术本身和在应用管理方面的问题,仍需进一步研究和提高。     

食品安全与食品技术壁垒

论述日本、美国、韩国等进口国以及欧盟采取各种食品技术壁垒对我国食品出口造成的影响,并通过对我国食品安全现状及所存在主要问题的分析,总结出解决我国食品安全问题和突破食品技术壁垒的具体措施,指明未来我国食品安全的研究方向.     

欢迎订阅2010年《食品科技》

《食品科技》创刊于1975年。现为国家中文核心期刊,被《中国知网》、《中国学术期刊(光盘版)》、《中国知识资源总库》全文收录;为美国化学文摘《Chemical Abstracts》(CA)、美国剑桥科学文摘(CSA)、英国食品科学技术文摘(FSTA)收录期刊。     

欢迎订阅2012年《食品科技》

《食品科技》创刊于1975年。现为国家中文核心期刊,被《中国知网》、《中国学术期刊(光盘版)》、《中国知识资源总库》全文收录;为美国化学文摘《Chemical Abstracts》(CA)、英国食品科学技术文摘(FSTA)收录期刊。     

食品质地及其TPA测试

随着中国食品工业日新月异的发展，尤其质量认证体系在全社会范围的推广与深刻的影响，业内人士越来越希望在面对食品业中大量模糊的感官概念时，能获得一套准确的量值表述，真正实现对传统食品行业的数字化、科技化变革。本文全面介绍了食品质地概念及其多面剖析法和一种客观评价方法-TPA测试。对食品质地评价研究所面临的问题提出了自己的看法。     

蓝细菌与功能食品开发

蓝细菌特别是螺旋藻被认为是最理想的功能食品，这与其分子组成、生长特征有密切关系。具体介绍了蓝细菌的生物学特征，功能食品的发展与分类以及蓝细菌功能食品的研究与开发现状。重点论述了对以蓝细菌在食品中的成分为依据分类的原料粗品和组分加工的功能因子以及特殊环境使用的空间食品。     

COLOR PERCEPTION AND FOOD QUALITY1

Color may be the most important sensory attribute of food and as such holds a preeminent position in overall food quality. It effects consumer judgement of other sensory characteristics such as flavor, sweetness and saltiness as well as being an important predictor of nonsensory quality attributes like moisture content, over-processing and pigment content. In order to maximize the use of color as a measure of food quality it is essential to understand the theoretical basis of colorimetry and be able to apply it in a consistent and meaningful way. This approach may be simplified by the use of a quality measurement model which considers the object to be measured, the synthetic and analytical processes of measurement and the use of the analytical process as a predictor of the synthetic process. Such a model allows the application of this important quality tool to almost any food or food production system.     

FOOD AND GENDER IN BAGDAD CAFE

The 1988 West German film, Bagdad Cafe (Out of Rosenheim), was based on a screenplay co-authored by director Percy Adlon, producer Eleanor Adlon, and screenwriter Christopher Doherty.1 Given the primary craftspeople involved, when Bagdad Cafe was released in the U.S., it was considered a European film, even though the international co-production was in English, had a predominately American cast, and was set in California s Mojave Desert. For a foreign, independent film in competition with expensive Hollywood productions like Rain Man, the Tom Cruise-Dustin Hoffman show piece that swept the Oscars in 1989, Bagdad Cafe was rather successful. It was nominated for Best Foreign Film at the 1989 Independent Spirit Awards and grossed $3.6M in its initial North American release, a very respectable performance for a foreign film.2 Today, Bagdad Cafe is still a noteworthy specialty film that appeals primarily to an older, more highly educated segment of the moviegoing audience interested in work that offers an unusual aesthetic or dramatic experience (Rosen 1987: 6).     

CONSUMER FOOD SAFETY KNOWLEDGE AND PRACTICES

Consumer knowledge of safe handling guidelines and their reported practices assessed by a mail survey indicated consumers considered themselves informed about food safety, and most reported taking action to minimize risk from potential hazards. However, most responses were related to nutritional changes, and 20% indicated they did not know how to reduce risks from microbiological hazards. Consumers were knowledgeable about appropriate safeguards in selection and cooking specific foods, however mistakes were reported in temperature control and handling leftovers. Consumer Reports, university scientists, health professionals and science magazines were considered ihe most reliable source of food safety information. Industry advertisement appears to raise consumer concern in some areas. Educational intervention should emphasize the importance of temperature control and sanitation rather than taste to determine safety. Consumers should receive information about protective technologies like heat and irradiation pasteurization.     

食品的质构特性与新产品开发

介绍了在新产品开发中食品质构的构建，以厦开发过程中食品质构的感官评判和仪器分析，并讨论了感官评判结果与仪器分析数据的相关性。食品的质构特性是食品新产品开发中不可忽视的属性，值得研究开发者引起足够的重视。     

TEXTURAL PERCEPTIONS AND FOOD QUALITY1

Consideration of texture within the food quality assessment takes two forms: scoring for the absence of defects and, more positively, addressing the hedonic aspects of food acceptance. The latter approach followed the demonstration that texture affects consumer attitudes to and preference for specific foods, often being equal to (or even surpassing) flavor in importance. It must be recognized that texture is a multi-parameter attribute. Definitions and connotations of specific textural characteristics are reviewed as well as their classification. It is suggested that, having once provided the building blocks for a generalized approach to texture investigations, workers in quality assessment of agricultural products should now capitalize on the significant advancements made by researchers focusing on texture as a subject.     

有关食品安全性的思考和建议

食品的安全对消费者有着切身利害关系，越来越多的人开始关注食品的安全性，对食品安全问题产生以及保证食品安全性的途径等做一综述。     

FOOD IRRADIATION: BENEFITS AND CONCERNS

The benefits and concerns about treating foods with ionizing radiation are reviewed. Radioactivity cannot be induced in foods by treatment with gamma rays from ¹³⁷Cs or ⁶⁰Co, X-ray sources of 5 MeV or lower energy, or electrons of 10 MeV or lower energy. The evidence supports the safety and efficacy of using ionizing radiation for insect disinfestation of grains; dried spices, vegetables and fruits; and fresh fruit. Species and dose dependent phytotoxic and vitamin changes may occur in some fruits at greater doses than currently approved by the U.S. Food and Drug Administration. Irradiation can inactivate protozoan or helminth parasites and significantly decrease the probability of viable food-borne bacterial pathogens in fish, poultry, and red meats. The titers of amino acids, fatty acids, and vitamins of chicken meat sterilized by thermal, electron-beam, or gamma radiation are presented. On the whole, the data support the safety and efficacy of the process.     

REVIEW FOOD TEXTURE AND DENTAL SCIENCE

The techniques used in dentistry which enable the monitoring of mastication include gnathosonics, electromyography, cinematography and the use of various electronic, intra-oral, instruments. The forces involved during the masticatory cycle have been estimated using a variety of both extra-and intra-oral devices. The possible implications of this knowledge are discussed in relation to obtaining greater information from instrumental techniques, developing more meaningticl mechanical test methods, improving methodology used in the establishment of texture panels and in acquiring a greater understanding of results obtained from such sensory evaluations.     

食药动态

枣强县市场监管部门战疫情守安全为做好疫情防控工作,河北省衡水市枣强县市场监督管理局成立了以局长冯有勋为组长的防控领导小组,统筹推进全县市场监管系统防控工作,迅速行动,上下一心、不畏艰险,立足本职工作,深入商场、超市、农贸市场、药品医疗器械经营单位、餐饮单位等一线督导检查,全力打好疫情防控攻坚战。