大学生创新性实验的教学实践与探索——以高校食堂食品安全与卫生评价为例

以"高等院校食堂食品安全与卫生的评价"为实例,阐明了此次创新性实验的要点和体会,并分析了教师和学校在创新性实验中所起的独特作用。通过以学生主体参与,教师辅助指导,以创新性实验为载体,激发了学生的学习兴趣、动手能力和创新精神,极大地提升了学生的实践技能,团结协作协同创新能力和分析解决问题的能力。     

MATLAB软件在食品加工中的应用

食品加工过程中,数据处理分析解释很关键。MATLAB软件已广泛应用于图像识别、自动控制等方面,对于食品加工过程中非线性和非稳态过程,MATLAB中的一些功能,如Simulink可以对生产控制、品质评价、预测等方面进行很好地仿真。简单介绍了MATLAB软件,并综述了其在食品加工过程中分类分级、生产控制、品质评价等方面的应用。     

Advances in Toxicology of Nε-（carboxymethyl）- lysine （CML）

Advanced glycation end-products （AGEs） are products of non-enzymatic glycation of proteins, lipids or nucleic acids and other macromolecules. To be spe- cific, Nε-（carboxymethyl）-Iysine （CML） is one of the most important components of AGEs, which is wildly distributed in the body and can be formed in vivo or in food processing and heating processes. Previous studies have shown that CML is a ma- jor immunological epitope in AGEs and plays an important role in diabetes and its complications, as well as in the development and progression of aging. This review summarized recent advances in major source, toxicological hazard and control mea- sures of CML.     

小麦育种的种创新工程（英文）

该研究针对中国西南麦区审定品种与生产实践需要之间的矛盾,从生产发展、市场经济和人民需要出发,分析了当时审定小麦品种较多而推广应用较少的现象,总结了小穗小粒红皮种推广速度慢且农民不愿种植、大穗大粒白皮种推广速度快的原因,并提出了＂选育商品型高产优质抗病大穗大粒耐穗发芽白皮小麦新品种＂的育种创新工程。经过二十几年的努力,培育出了‘绵阳25’、‘绵阳26’、‘绵阳27’、‘绵阳28’、‘绵阳31号’、‘西科麦1号’、‘西科麦6号’等白皮小麦新品种,这些品种成为了四川省小麦第6次大更换的主要品种,为四川省和中国的小麦育种、小麦生产及国家的粮食安全作出了巨大贡献。     

Response of Soybean Yield to Daytime Temperature Change during Seed Filling: A Long-Term Field Study in Northeast China

Abstract

Daytime temperature during seed filling is a crucial determinant of grain yield in pulse crops. Although there is much research about the effect of daytime temperature during seed filling on soybean yield in temperature-controlled chambers, the effect in the field has been little explored. Long-term manipulative field experiments are important tools to provide accurate information for revealing the impacts of climate change on crop yields. Using the field records of a long-term fertilization experiment conducted in Northeast China, we analyzed the response of soybean yields to mean daily maximum temperature during seed filling over the period 1987?2007. The results showed that there was a clear positive response of soybean yields to increased mean daily maximum temperature during seed filling ranged from 20 to 24ºC. When compared with the average soybean yields over the last two decades, grain yields increased by 6?10% for each 1ºC increase in mean daily maximum temperature during seed filling and more than 22% of yield trends can be explained. These findings provide a direct evidence for the response of soybean yield to climate change in the field study.     

Improving the Nutritional Value of Cool Season Food Legumes

Abstract

Cool season food legumes such as pea, lentil, chickpea, faba bean, grasspea and lupin have been consumed in animal and human diets since domestication and have been cultivated for over 9000 years. Due to their nutritional value they continue to make up a substantial portion of diets in developing countries worldwide. Seeds are composed of protein, starch, fiber, lipids, vitamins and minerals as well as several antinutritional compounds. Protein and starch combined account for 50-75% of seed mass. Similar amounts of protein and starch are present in each species and range from 15-40% and 35-53%, respectively. Fiber accounts for 1-22% of the seed mass. Chickpea is quite variable for fiber content, but faba bean, grasspea and lupin all contain approximately 15% fiber while pea and lentil have substantially lower levels, 4-8%. Protein composition is deficient in the sulfur amino acids, methionine and cysteine, but contains adequate levels of lysine making the legumes an excellent dietary complement to cereals. As a result these crops have been produced and consumed together for centuries. Despite the high nutritional value of these crops, they contain several antinutritional factors (ANF) such as phytic acid, protease inhibitors, heamagglutinins, tannins, alkaloids, raffinose oligosaccharides and antigenicity factors at relatively low levels. These compounds serve important roles in pest resistance or plant survival, but reduce digestibility and palatability when consumed. Genetic analysis of the antinutritional factors has shown that many of the ANFs are controlled by single genes and has allowed geneticists to reduce accumulation of the ANFs, thereby improving nutritional value. Legumes will continue to serve as the primary source of protein in areas of the world where meat is not readily available. Continued research toward a better understanding of the genetic control of legume quality will give geneticists the opportunity to improve the dietary value of these crops.     

“认知心理学”在食品工程原理课程知识内化中的应用

针对学生对基础理论知识掌握不牢固、分析问题和解决问题的支配行为能力不强两大突出共性问题,探讨了“认识心理学”在食品工程原理课程知识内化中的应用,包括在课程教学中遵循认知心理学规律,采取有效教学手段提高学生对食品工程原理知识的内化和应用能力,为食品科学专业应用性人才培养奠定基础。     

食品中食源性致病菌安全问题分析

收集了近年来食源性致病菌监测数据,分析了水产品、生肉、蔬菜、熟肉、豆制品和速冻米面食品6类食品受沙门氏菌(Salmonellaspp)、单增李斯特菌(Listeria monocytogens)、副溶血性弧菌(Vibrio parahaemolyticus)、O157:H7(Escherichia coli O157:H7)和金黄色葡萄球菌(Staphylococcus aureus)的污染水平差异,确定出高危食品种类。结合国内外食品中食源性致病菌限量、检测方法,分析了目前食源性致病菌监管工作的难点,提出了我国食源性疾病监测中存在的不足并给出相应的建议。     

基于突显海洋水产特色的食品微生物学课程教学改革与实践

结合食品微生物学课程的教学实践,通过精选教学内容、改进教学方法及参观实践教学基地等措施,探讨了食品微生物学课程的教学改革。