Abstract:Food-derived peptides are new kinds of proteolytic products derived from food proteins by enzyme hydrolysis, separation, and purification. This article reviewed the present researches on nutrition and health function, production method, evaluation and recognization of the food-derived peptides, and current situation of quality standard. Also, the traditional food contained bioactive peptides and the terminal food that has been commercialized were overviewed and summarized. Finally, the application prospect of food-derived peptides was described.

Abstract:The whole grain food, which is helpful to reduce the risk of cardiovascular disease, type II diabetes, some cancers, and other disease, has drawed much attention of the consumer of western countries in recently years. The variety, distribution and output of cereal, and the problems in developing product in China were discussed in this paper. Firstly, the classification of the whole grain food products in China's market was introduced. The whole grain food products are mainly in the form of staple food class, reconstituted food class, and ready-to-eat food class. Secondly, the processing principle and the main processing method was introduced. The existing technical problems in the processing of whole grain food were also pointed out, such as the rough texture and oxidation rancidity. Meanwhile, the problems existing in product design, such as the crude market segmentation and the weak pertinence of product were discussed.

Abstract:Agricultural products safety is key to ensure the sustainable development of agriculture and human health. In this paper, we summarize the framework and present progress of the resarch of safety risk assessment of heavy metals in agricultural products. Meanwhile, some current research topics related to risk assessment of heavy metals in agricultrual products were presented, and risk assessment of heavy metals in agricultural fields was also generalized. Finally, it was pointed that the further research trends for risk assesmment of heavy metals in agricultural products and environment.

Abstract:Heavy metal contamination is a major risk for the food safety of agricultural products. In this paper, Toxity, control, and origin of heavy metal contamination in agricutral products were described, and the biological effects of metal contaminated agricultral products were analyzed.

Abstract:The research progress on detection methods of heavy metals at home and abroad in recent years was reviewed. The national standard and professional standard were compared from the prospect of principle and application. The current research status of rapid detection methods was introduced. The development trend and research emphasis of detection methods of heavy metals were pointed out.

Abstract:A method utilzing supercritical CO2 fluid extraction (SFE-CO2) technology to extract peanut oil was described. The optimum technological conditions were obtained by single-factor and response surface experiments, and the effect of parameters such as peanut granularity, extraction pressure, time, temperature and supercritical CO2 flow on extraction rate were investigated. The highest extraction rate of 96.16% was achieved under the optimum extraction conditions of 20 mesh peanut, 20L/h CO2 flow, the pressure of 24MPa, and 43℃ for 110min.The unsaturated fatty acids content of peanut oil with the SFE-CO2 fluid extraction (mainly linoleic acid and oleic acid) reached as high as 78%, in line with the level of first-class peanut oil standard.

Abstract:The total flavonoids from blood pummelo peel was prepared by cellulose enzyme hydrolysis, and the extraction yield was measured by coloration method with aluminum nitrate. The effects of parameters including enzyme concentration, pH, hydrolysis temperature and hydrolysis time on extraction yield were investigated by single factor test and orthogonal array design methods. And the notability difference was analyzed with the statistic method of range and variance. The results showed that the optimal conditions were as follows: the enzyme concentration was 5.5%, pH was 5.2, hydrolysis temperature was 52℃, and the hydrolysis time was 50min. The extraction yield of the total flavonoids from blood pummelo peel reached up to 1.52%.

Abstract:The dynamic variation of V. parahaemolyticus in short necked clam from the aquatic wholesale market to each point-of-sale (mainly for the supermarket) was studied based on theory framework of international food Codex Alimentarius Commission (CAC) about quantitative microbial risk assessment, combined with the reality of China and Fujian province. At the same time, the density of V. parahaemolyticus was detected by sampling from point-of-sale to compare with the prediction. Based on the Probability density of V. parahaemolyticus in short necked clam and the estimated number of servings consumed, the risk prediction of getting disease by consuming raw short necked clam is 1.65×10-8 per year. Meanwhile, it also come to a conclusion that it is not necessary to analyze the risk which was caused by another cooking model--barbecue, because of its minimum probability. Finally, some advices were proposed for government management, business operations and consumers.The implementation of these risk management measures, control procedures and safety eating standards, would be helpful to reduce the risk of disease greatly infected by V. parahaemolyticus through eating short necked clam.

Abstract:Fermenting conditions for antibacterial activity substance produced by Streptomyces TD-1 was optimized by orthogonal and homogeneous test design method. The effects of different experimental factors on Streptomyces TD-1 producing antibiotic substance were studied. The results showed that the most important factors which influence the antibacterial activity were glucose, soy flour, FeSO4, K2HPO4 and KNO3; the optimized cultural conditions were the initial pH 7.15, culture temperature 30℃, 6% of inoculum, the amount of shake flask 90mL/250mL, shaking speed 180r/min and fermentation time 8d. The final results showed that the antifungal activity of the fermentation broth could increase by 53.38%.

Abstract:Preparation of magnetic chitosan immobilized by ionic liquid and the adsorption capacity for acrylamide were studied. Magnetic chitosan was prepared by suspension process using Fe3O4 as magnetic nanoparticles and immobilized by ionic liquid using glutaraldehyde as cross-linker. The adsorption of magnetic chitosan immobilized with ionic liquid toward acrylamide was studied by ultraviolet spectrophotometry. The experiment of adsorption kinetics showed that the adsorption capacity of magnetic chitosan immobilized with ionic liquid toward acrylamide was 1.45mg·g-1 after shaking for 2h, and the adsorption reaction reached balance after shaking for 3h. It indicated that magnetic chitosan immobilized with ionic liquid had good adsorption property toward acrylamide.

Abstract:Using glucose as standard and DNS as color developing reagent, the content of total reducing saccharide in Hainan Dioscorea esculenta (Lour.) brukill was determined by spectrophotometry. The results showed that the maximum absorption wavelength of the sample was 480nm. The maximum recovery rate was determined as 101.9%, and the minimum was 99.7%. The relative error was ±1.9%. The content of total reducing saccharide and starch in Hainan Dioscorea esculenta (Lour.) brukill was 71.08% and 63.97%, respectively.

Abstract:Using konjac glucomannan powder as object, the correlation of molecular weight ,moisture content, irradiation temperature, time, and strength with mechanical properties of KGM films was studied. The cross-section morphology of KGM films was observed using scanning electron microscopy. The results showed that after infrared treatment, percentage decline in mechanical properties of films showed a linear positive correlation with molecular weight of KGM, and a linear negative correlation with water content. High infrared irradiation temperature, strength, and time could damage the mechanical properties of films, and the complete of lamellar fragmentation on films cross-section destructed into small pieces and porous structure. Using high quality KGM can improve the mechanical properties of KGM films under controlled infrared irradiation conditions.

Abstract:The lead determination in chewing gum was improved by ameliorating sample prepation by using HNO3-H2O2 lixiviation solution with less matrix interference. The standard recovery of determination is 95.2%~110.3% fortified at three levels. The coefficient of variation is 1.8% (n=8). Aanlyzed by using t-test method, the result obtained by the improved method has no significant difference with that of national standard method.

Abstract:In order to provide a theoretical reference for reasonable diet, the retention rate of zinc in Toona sinensis treated by different cooking methods of frying, boiling and blanching was determined in this paper. The retention rate of zinc are 77.55%, 63.71%, 72.10% respectively. Therefore, by different cooking process, the zinc in the Toona sinensis was in varing degrees of erosion. From the perspective of cooking, the highest retention rate of zinc was the Toona sinensis which was fried. While the relatively lower retention rate of zinc was the Toona sinensis which were boiled and blanched, which indicating that zinc may be run off to the soup. It was suggested that the soup should be served with these kinds of vegetable.

Abstract:The concept, processes and research status of reverse engineering were introduced. The application of reverse engineering technology on food packaging was illustrated by introducing the process of rebuilding a model for a vinegar bottle, including acquiring point cloud data of a vinegar bottle, processing data and materializing model. The results showed that a high quality model of sample can be rebuit by reverser engineering. It is an effective method in innovation design on food packaging by reverser engineering technology.

Abstract:Near infrared spectral technology (NIR) was used to test talc-containing wheat flour. The spectrum was preprocessed with multiplicative scatter correction. The quantitative analysis model of talc-containing flour was built using SCG back propagation algorithm training function of BP neural network, and the calibration set and prediction set were quantitatively analyzed. R2 was 0.9973, the root mean square error of calibration (RMSEC) was 0.4367, and the root mean square error of prediction (RMSEP)was 1.7088. The results showed that BP neural network with NIR for the determination of talc-containing flour has the advantages of fast, high precision, and the ability of Fanhua, and can be used for talc-containing flour.

Abstract:Grain is the staple food of the people and the important raw material of food and feed processing in China. It is very important for guaranteeing grain safety in China to improve the level of grain quality management. In this paper, the main problems of grain quality management in China were analyzed on the base of the major measurements of grain quality management in China’s grain market. Detailed discussions were also presented on controlling strategies for the improvement of grain quality management so as to promote the grain quality management to a new level.