Abstract:Food industry supports people's well-being, which is an important part of the national economy. Since 2000, food industry has grown sharply in our country due to the development of food technology and achievements in scientific research. In this work, we reviewed recent findings of food science, including food flavor, dairy science, meat science, grain processing, fruit and vegetable storage, functional carbohydrate, protein science, food enzyme, natural edible pigment and flavor chemistry. Future trends were also discussed, which may be helpful for food scientists' research.

Abstract:This paper outlined the kinds of tea quality issues during tea production in fields and their affecting factors and explored some of the control measures. The exceeding standard limits of pesticides residue and the heavy metal and fluorine content were the main tea quality issues. The disqualification of the environment of tea planting areas, improper use of pesticides and fertilizers, and unreasonable tea plucking standards were the main causes of these safety issues. The countermeasures would include strengthening monitoring and improvement of the environment of tea planting areas, strengthening ecological control measures to pests and diseases, reducing the use of chemical pesticides, strengthening the research and development of new pesticides and their efficient use technology, strengthening the fertilizer management and increasing their use efficiency, and establishing and strengthening the tea quality traceability system. Meanwhile, the tea production regulations and tea quality standards should be improved.

Abstract:This paper described the management mode and the status of tea quality and safety in China and introduced the tea quality control experience in India, Japan, Europe, and the United States. The existing problems were difficult supervision due to many small-scale enterprises, secondary pollution, and unperceived potential risk factors. The countermeasures were further improving construction of the system about quality and safety and upgrading and rebuilding tea factories. The products should conform to the requirements of food safety.

Abstract:This paper introduced the current situation of Chinese tea deep-processing industry and analyzed the food safety issues in the production of major tea deep-processing products from the aspects of raw materials, processing, and related regulations and standards. Then the suggestions and countermeasures on the quality and safety of the tea deep-processing products were put forward.

Abstract:Based on the existing spectral data, the spectral information of wheat flour was selected using the Raman spectroscopy and near infrared spectroscopy combined with the least square method. The best spectral preprocessing method was selected and the quantitative analysis models of moisture,ash, and gluten were established. Moreover, the feasibility of models was verified. The results showed that the model established by the near infrared spectroscopy was better than that of the Raman spectroscopy.

Abstract:The present study investigated the microbial inhibiting effect of natural complex preservatives in instant noodles sauce. Through the single factor experiment, two natural preservatives with the antibacterial effect in curry-flavor sauce were identified from nisin, natamycin, and chitosanon．The best composition of natural complex preservatives　was nisin 0.02% and natamycin 0.0065%. The results showed that the antibacterial effect of the natural complex preservatives was similar to that of the chemical preservatives.

Abstract:Enzymatic modification is an effective method for the improvement of the functional properties and physiological activities of plant and animal proteins. In this study, the effect of the degree of hydrolysis (DH) on the functional properties and antioxidant activities of the silkworm pupa protein hydrolysates were investigated. Enzymatic hydrolysis significantly improved the solubility of silkworm pupa protein and the solubility was increased with the increasing DH. Enzymatic hydrolysis decreased the emulsifying activity and emulsifying stability but increased the foaming ability and foaming stability, and the maximum foaming ability and foaming stability were obtained when DH was 5%. Enzymatic hydrolysis significantly improved the antioxidant activities. When DH was 5%, the reducing power, DPPH radical scavenging ability, and hydroxyl radical scavenging ability reached their maximum. However, the maximum of superoxide anion free radical scavenging capacity was achieved at the DH of 15%. The results indicate the appropriate DH is very important for the functional properties of protein hydrolysates.

Abstract:The community structure and diversity of endophytic bacteria in the fruit of Xisa Noni growing in Hainan yongxing island was investigated using the 16S rDNA clone library technique for the first time. It was the first time that Mothur software was applied to analyze the obtained data and a Mothur software data analysis platform was established. The results showed that 93clones were grouped to 12operational taxonomic units and most of the clones showed high similarity to the known cultured bacteria. Sequence analysis revealed that three phyla of bacteria were identified in the 16S rDNA library and alpha, beta and gamma subclasses of the Proteobacteria,Actinobacteria and Firmicutes were involved. The dominant endophytic bacteria group of the Noni fruit belonged to Piscinibacter genera. The dominant bacterium was Piscinibacter sp.(80.65%), Streptococcus sp.(3.23%), and Methylobacterium sp.(2.15%). The result demonstrated that abundant endophytic bacterial resources were existed in the fruit of Xisa Noni from Hainan yongxing island and further researches could be developed based on the results of this project.

Abstract:To seek the optional drying methods for the uncooked Lentinus edodes, effects of low temperature hot-air-drying and freeze-drying methods on the nutrition, physicochemical indexes, and bioactive ingredients were investigated. The results showed that the contents of β-carotene and vitamin C of low temperature hot-air-dried sample were lower than these of freeze-dried sample. The contents of TDF, IDF, and SDF of low temperature hot-air-dried sample were higher than these of freeze-dried product. No significant differences were observed about the basic components color values, lectin, total phenolic compounds, and nutrition between samples obtained from two different methods.

Abstract:Staphylococcus aureus is one of the major pathogenic bacteria in food, nosocomial infections and cosmetics field. To establish and develop a rapid detection method is important for the prevention and control of diseases caused by bacteria. This article brief introduces biological characteristics and epidemiological features of Staphylococcus aureus with an emphasis on the recent rapid detection methods.

Abstract:Pigment was extracted from citrus peels with the method of ultrasonic extraction. The single-factor experiments were applied to investigate the effects of the particle size, solid-liquid ratio, ultrasonic output power, ultrasonic extraction time, and temperature. On the basis of single-factor experiments, a three-level-four-factor response surface methodology was employed in this optimization study. The optimum technological conditions were obtained as follow:alcohol as extraction solvent, particle size of citrus peels 0.198mm, solid-liquid ratio 1∶9(m∶v), ultrasonic output power 300W, extraction time 17min, and temperature 79℃. Under these conditions, the maximum OD value of the pigment was obtained.

Abstract:Different clarifiers including gelatin-tannin, chitosan-xanthan gum, and microfiltration (0.45μm pore size membrane) were used to clarify red rice wine and their effects on wine color, nutrition quality, and clarification stability were investigated after clarification and pasteurization . The result suggested the wine treated by microfiltration had the highest sensory evaluation value and stability. The combination of 0.1g/L chitosan and 0.3g/L xanthan gum could also have a good clarification effect, especially benefit to wine color. However, the wine treated by the combination of gelatin and tannin had the worst sensory evaluation value and stability.

Abstract:The study focused on the ultrasonic assisted extraction of gutta-percha and flavonoids from eucommia. The materials were separated by the screening and winnowing to increase the extraction yield of the active ingredients. The effects of the extraction conditions, such as ultrasonic frequency, power, extraction time, and mass concentration, on the yield of gutta-percha were investigated. The results showed that highest yield was obtained at the frequency of 40kH and the yield increased with the increasing power, extraction time, and reduction of the mass concentration. When the wind speed was 4.9m/s in the air compressor, the separation effect of winnowing was similar to that of the 1mm filter. Meanwhile, the contents of gutta-percha and eucommia flavonoids did not decrease after the separation. The gutta-percha content in eucommia powder was lower than that of floc. Moreover, gutta-percha being firstly extracted was better to the utilization of eucommia.

Abstract:Polydextrose is a kind of water-soluble dietary fibers. The reducing sugar content in polydextrose has a great influence on the quality of the products. The direct titration and the permanganate titration were used to determine the reducing sugar content in polydextrose. The result showed that the direct titration was more suitable than the permanganate titration for rapid determine the reducing sugar content in polydextrose.

Abstract:The Rapid Alert System for Food and Feed (RASFF) database was one of the most important databases about food safety. Base on the RASFF database, the notifications between 2008and 2012were analyzed in this paper. The results showed that the most notifications in product category derived from nuts, nut products, and seeds. Among the 26types of food risks, the number of mycotoxins risks always stayed on the top list, to which aflatoxins hazards contributed 94.35%. The notifications of salmonella risks accounted for 68.88% of the pathogenic micro-organisms hazards. The notifications on pesticide residues and residues of veterinary medicinal products comprised about 8.6% annually, in which methomyl residues, triazophos residues, and omethoate residues ranked in the top three places. The notifications of heavy metals hazards remained constantly at the level of about 7.8%, among which mercury, cadmium, chromium, lead, and nickel were mostly notified. As for the Genetically Modified Organism (GMO) hazards, there had been a significant increase in notifications.