《食品酶学》课程教学体系改革与实践探讨

对本课程组近年来在食品酶学教学改革和实践中取得的成果进行了归纳总结,包括食品酶学理论和实践教学内容的优化设置、教学方法的创新改进,并初步构建了食品酶学的课题探讨式教学模式。在培养学生实践能力和创新能力的同时促进了专业教师素质的提高,适应了新时期创新型人才的培养理念,达到了食品酶学课程教学的目的。     

加快农业科技创新赋能农业高质量发展

科技创新是高质量发展的重要引擎.文章分析了我国现代农业发展现状和存在的问题,梳理了现代农业发展对农业科技创新的新要求,即保障粮食安全、推动农业高质量发展、增强农业产业竞争力等,并从强化关键核心技术攻关、构建农业产业全链条技术支撑体系、加快农业科技成果转化应用、改善科技创新生态等方面,提出了科技创新引领和支撑农业高质量发...     

酶制剂及其在食品保鲜中的应用

介绍了酶制剂的一般特性 ,酶制剂保鲜的特点 ,以及主要酶制剂 (溶菌酶、葡萄糖氧化酶 )在食品保鲜中的新应用。     

绿色食品企业之研究与开发对策

面对加入WTO新的挑战与机遇，我国绿色食品企业要从科学研究基本规律出发，进一步提高科技研究与开发水平，增强市场核心竞争力，扩大规模化经营，加快国际化进程，全面加强自身建设，为我国农业现代化做出新贡献。     

绿色农业与标准化生产

近年来随着现代农业的发展,农业生态环境及食品安全问题日益突出。由于不合理使用化肥、农药,食品中残留的有害物质得不到有效控制,食品安全问题成为当今我国传统农业生产中难以逾越的发展壁垒。为了防止食品污染,保护农业生态环境及人类自身健康,发展绿色农业及标准化生产是当前乃至今后一个时期内我国农业发展的必然选择。尤其对黑龙江垦区广大机械化程度相对较高、管理体制较为健全、规模化生产日趋合理的农场。努力打造绿色品牌,把食品安全问题上升到战略高度,成为垦区农业不断创新与发展的必然选择。     

More Rice,Less Water—Integrated Approaches for Increasing Water Productivity in Irrigated Rice-Based Systems in Asia

Abstract

The water crisis is threatening the sustainability of the irrigated rice system and food security in Asia. Our challenge is to develop novel technologies and production systems that allow rice production to be maintained or increased in the face of declining water availability. This paper introduces principles that govern technologies and systems for reducing water inputs and increasing water productivity, and assesses the opportunities of such technologies and systems at spatial scale levels from plant to field, to irrigation system, and to agro-ecological zones. We concluded that, while increasing the productivity of irrigated rice with transpired water may require breakthroughs in breeding, many technologies can reduce water inputs at the field level and increase field-level water productivity with respect to irrigation and total water inputs. Most of them, however, come at the cost of decreased yield. More rice with less water can only be achieved when water management is integrated with (i) germplasm selection and other crop and resource management practices to increase yield, and (ii) system-level management such that the water saved at the field level is used more effectively to irrigate previously un-irrigated or low-productivity lands. The amount of water that can be saved at the system level could be far less than assumed from computations of field-level water savings because there is already a high degree of recycling and conjunctive use of water in many rice areas. The impact of reducing water inputs for rice production on weeds, nutrients, sustainability, and environmental services of rice ecosystems warrants further investigation.     

Biological evaluation for protein quality of supplementary foodsbased on popped cereals and legumes suitable for feeding rural mothers andchildren in India

Eight different formulations of supplementary foods (FS) based on poppedcereals (wheat, ragi, bajra and sorghum) and legumes (soy and bengalgram)were prepared. Four of the FS were produced with cereals, soy flour (SF)and bengalgram (BG) dhal and the other four were prepared with combinationsof cereals and SF. These blends were evaluated for food efficiency ratio(FER), protein efficiency ratio (PER) and net protein utilization (NPU)using growing albino rats. Skim milk powder (SMP, standard reference protein)was used in the control diet. In general the FER (0.28 to 0.34), PER (2.7to 2.9) and NPU (62 to 68) results of the FS were not significantly (p>0.05)different among the FS groups or compared with FER (0.36), PER (3.0) and NPU(73.5) of the control SMP. It is evident from the results that all eight FSwere nutritionally and biologically as good as SMP with regard to proximatecomposition, PER and NPU.     

Standards and corporate reconstruction in the Michigan dry bean industry

Since the turn of the lastcentury, Michigan farmers, elevators, and stategovernment have used production and processstandards to shape the dry bean industry totheir interests and set a worldwide standardfor quality dry beans. Over the last 20 years,however, multinational agro/food firms haveintroduced their market criteria into standardssetting, and recent changes in Michigan beanstandards largely accommodate the interests ofthese firms. A review of the changes in thesestandards over time allows us to explore howconcepts of accountability and control improveour understanding of changes in the structureand operation of food production and marketing.What is the measure of state governmentaccountability to corporate capital and to thestate's bean farmers? In what ways can farmersuse standards to re-assert their priorities andgain a greater measure of influence overmarketing? What challenges do changing qualitystandards pose for public research as well asfor the institutions representing Michiganfarmers and elevators?     

食品营养与功能性食品课程教学改革实践与探索

为了提高食品营养与功能性食品课程的教学质量,根据课程的特点,从教学内容、教学方法、教学手段等方面,对该课程进行了初步教学改革的探索,取得了良好的效果。     

植物源性天然抗氧化物质对食物抗氧化保护研究进展

高油脂,特别是高多不饱和脂肪酸食品和饲料脂肪氧化,是影响食品质量和安全的重要因素。食物油脂变坏实质上是不饱和脂肪酸与氧之间发生的自身氧化反应,自由基的存在是加速油脂氧化的必要条件。化学合成的酚类抗氧化添加剂在食品和动物饲料中使用了半个多世纪,它们的副作用逐渐引起人们关注。天然食物中存在的必需脂肪酸、某些植物酶、类黄酮化合物、维生素,特别是多酚类化合物都是天然抗氧化有效成分,生姜中的姜酚、八角中的茴香脑、茴香醛和丹参中的丹酚酸等,都是典型的天然植物抗氧化物质,其抗氧化功效与化学合成的酚类抗氧化添加剂相当。