探讨了危害分析及关键控制点(HACCP)管理系统在干湿梅加工中的应用,通过对产品加工过程中各个环节及其潜在的危害进行分析,确定选果、腌制、起梅洗水、晒梅和成品贮藏5个关键控制点,并建立相应的关键控制临界值,进行控制、纠偏、记录及档案管理、验证审核等,以提高青梅制品品质和成品率,保证其质量的安全性.

核桃油营养丰富，富含不饱和脂肪酸及多种对人体有益的微量营养物质，但其稳定性差，在加工时易氧化酸败，极大地影响了核桃油产品的品质与安全，制约了核桃油产业的发展。为了改善核桃油品质，延长其货架期，重点综述了近年来有关核桃油加工技术对其氧化稳定性的影响和核桃油抗氧化技术的研究进展。核桃油加工技术主要包括前处理、提取和精炼，适宜的加工工艺有利于提高核桃油品质、保留微量营养成分及提高氧化稳定性。在抗氧化方面，可以采用添加抗氧化剂、制备调和油、将其制成微胶囊和油凝胶等延缓核桃油的氧化酸败。未来仍需探索合适的核桃油加工及抗氧化技术，以延长其货架期。Walnut oil is rich in nutrients, containing unsaturated fatty acids and a variety of beneficial trace nutrients for the human body. However, walnut oil has poor stability and is prone to oxidative rancidity during processing, which greatly affects the quality and safety of walnut oil products and constrains the development of the walnut oil industry. To improve the quality of walnut oil and extend its shelf life,the research progress in recent years on the impact of walnut oil processing technologies on its oxidative stability and the development of antioxidant technologies for walnut oil were reviewed. Walnut oil processing technologies mainly include pretreatment, extraction and refining. Appropriate processing technologies are beneficial for enhancing the quality of walnut oil, retaining trace nutrients, and improving oxidative stability. In terms of antioxidation, methods such as adding antioxidants, preparing blended oils, and forming microcapsules and oleogels can be used to delay the oxidative rancidity of walnut oil.There is still a need to explore suitable processing and antioxidant technologies to extend the shelf life of walnut oil in the future.

近年来,动物福利在世界范围内受到关注,越来越多的动物园认识到了环境丰容工作的重要性,尝试应用各种方法为动物提供丰容,以提高其生活质量。物种特异性行为的增加和异常行为的减少被认为是其生理健康的重要指标,而丰容的理想结果即是使圈养动物呈现接近自然状态的行为。动物园工作者在尝试应用丰容消除动物刻板行为时,首先需要考虑刻板行为的成因,进而从根本上采取积极有效的消除方法。模拟自然环境:在动物笼舍中添加自然材料、植被、水源、岩石及其他设施,可以使环境更适合动物,在满足物种的生物学需求的同时,刺激动物更多地表现出物种特异性行为; 增加环境复杂性:提高圈养动物环境的复杂性及不可预测性,添加各种各样新奇的物体,并且经常更换,以保持刺激的新奇性; 增加感官刺激:通过看、听、嗅、触等方式为圈养动物提供感官刺激,可以达到类似于增加环境复杂性的效果。

分析晋西黄土丘陵区主要人工林地土壤的抗蚀性及其影响因素，为该地人工林建设过程中树种的搭配提供依据。选择山西中阳县车鸣峪林场神疙瘩管护站的5种人工林地为研究对象,取样测定其土壤的基本理化性质及土壤抗蚀性指数,并分析了5种人工林地土壤抗蚀性及其与土壤理化性质的关系。不同种类人工林的土壤抗蚀性有差异，土壤抗蚀性指数表现为刺槐油松榆树混交林＞油松林＞侧柏林＞刺槐林＞灌木林，不同土层的土壤抗蚀性指数也有区别，表现为0~20 cm土层大于20~40 cm土层。土壤抗蚀性指数随着时间的增加而降低，且二者间呈三次函数关系，其中20~40 cm土层土壤抗蚀性指数下降幅度更大。土壤抗蚀性指数与粒径＞0.25 mm土壤水稳性团聚体、土壤粘粒（粒径＜0.001 mm）和有机质含量呈显著正相关，其与土壤基本物理性质和化学性质存在一定的线性关系，土壤抗蚀性受土壤基本物理性质的影响较大。不同人工林地土壤抗蚀性差异较大；为减轻土壤侵蚀，应当营造混交林，保护表层土壤。 | Analysis was made on the major plantation corrosion resistance and its influencing factors in hilly-gully loess area of west Shanxi to provide the basis for species with the plantation of the construction process. Based on the experiments of dispersion of particals in water, soil anti-erodibility of five different plantation lands in Shanxi Zhongyang was studied, and also the relationship between soil anti-erodibility and soil physical and chemical characteristics was discussed. There is evident difference in anti-erodibility of plantation lands: soil anti-erosion indices are put in order as follows: Leguminosae×Pinaceae×Ulmacea＞Pinaceae＞Cupressaceae＞Shrubbery. The soil anti-erodibility indices of upper 20 cm are bigger than those under 20 cm. The soil anti-erodibility indices are getting lower and lower as time goes on. The relationship between soil anti-erodibility indices and times is cubic function. There is close liner relationship between soil anti-erodibility indices and soil properties. The amount of water-stable aggregates(＞0.25 mm), soil clay(＜0.001 mm) and organic matter is significantly related to soil anti-erodibiliy. Different plantation soil anti-erodibility is quite different and in order to reduce soil erosion, we should create mixed forest and protect the topsoil.

研究加工苹果品种的多酚组成及其抗氧化功能，有助于加工原料的选择和功能性食品的开发。测定了4个酿酒品种和4个制汁品种果实的多酚组成，果实多酚提取物清除超氧阴离子自由基、羟基自由基能力和抗脂质过氧化能力。结果表明，供试加工品种总酚含量为644.9-3511.8mg/kg，原花青素、绿原酸、表儿茶素、儿茶素是果实中的主要多酚物质。各品种多酚提取物都有一定的抗氧化能力，以稀释10倍的浓度清除3种自由基的能力较强。原花青素、儿茶素与加工苹果果实抗氧化能力有较密切的关系。

<正> 本文所要谈的是以野生动物为劳动对象的,以驯养、狩猎为主,包括产品加工、流通及其行政管理在内的一种产业。如叫狩猎业,嫌有无视保护为重点的时代要求之意,如叫野生动物事业则有物质生产性产业与社会公益性事业不分之嫌。故此,暂且叫做野生动物业。

选用27个筋力不同的小麦品种（系）为材料，研究了粉质仪、拉伸仪及揉混仪所获得的面团流变学特性指标间的相互关系，并通过逐步回归分析和通径分析，就11个面团流变学特性指标对面包加工品质影响力的大小及直接效应与间接效应进行研究。结果表明，3种不同测定方法的主要参数间存在极显著的相关性，其中粉质仪测定的形成时间、稳定时间、粉质质量指数，拉伸仪测定的拉伸面积、最大拉伸阻力、最大拉伸比，揉混仪测定的和面时间和8分钟尾高各指标间均呈显著或极显著正相关。这些指标直接或间接的影响面包的加工品质，其中最主要的因素为面团稳定时间、最大拉伸阻力、和面时间及粉质质量指数。 | Fariongraph, extenigraph and mixograph were the special instruments to determine rough rheological characters of watered dough,developing dough and kneading dough. Twenty-seven wheat varieties of different gluten strength were used to study the correlations in each rheological parameter from farinograph, extensigraph and mixograph. Multiple linear regression analysis and path coefficient analysis were used to study the direct and indirect effects of 11 dough rheological characters on bread quality. Results showed that significant correlations were existed in principal parameters among three methods. There was a significant or extreme significant positive correlation among development time, stability time, farinograph quality number(FQN) of farinograph, area, maximum resistance, viscolastic ratio of extensograph and mixing time, 8 minute curve tall of mixograph. These indexes affected bread processing quality directly or indirectly. And among them the most important indexes were stability time, maximum resistance, mixing time and FQN.

鹰嘴豆是一种营养价值丰富且分布广泛的豆科植物，为推进鹰嘴豆及其蛋白的高值化利用和深加工产业发展，综述了鹰嘴豆的营养特性、生物活性，鹰嘴豆蛋白的组成和结构、功能特性，以及鹰嘴豆和鹰嘴豆蛋白在食品中的应用，并对今后的研究方向进行了展望。鹰嘴豆是优质蛋白质、脂肪以及微量元素的良好来源，含有多种生物活性物质，具有抗氧化、降血糖、抗疲劳、抗癌、预防心血管疾病等生物活性；鹰嘴豆蛋白具有溶解性、吸水/吸油性、乳化性、凝胶性和起泡性等功能特性。鹰嘴豆及鹰嘴豆蛋白广泛应用于面制品、肉制品、饮料及乳制品等食品领域。未来，应加大鹰嘴豆蛋白的开发力度，深入研究鹰嘴豆蛋白与小麦粉之间的相互作用机制，同时加强对鹰嘴豆加工副产物的开发利用。Chickpea is a nutritious and widely distributed legume. In order to promote the high-value utilization and the development of further processing industry of chickpea and chickpea protein, the nutritional characteristics and biological activity of chickpea, and the composition and structure, functional properties of chickpea protein, and their application in food were reviewed, as well as the future research directions were expected. Chickpea is a good source of high-quality proteins, fats and trace elements. Chickpea contains a variety of bioactive substances with biological activity such as antioxidant, hypoglycemic, anti-fatigue, anti-cancer, and preventing cardiovascular diseases.Chickpea protein has functional properties such as solubility, water absorption, oil absorption, emulsification, gelability and foamability. Chickpea and chickpea protein are widely used in the food industry, including flour products, meat products, beverages and dairy products. In the future, efforts should be made to increase the development of chickpea protein, conduct in-depth research on the interaction mechanism between chickpea protein and wheat flour, and strengthen the development and utilization of by-products from chickpea processing.

淀粉是玉米作为工业原料最主要的产品,其中直链淀粉在工业上用途更为广泛。玉米直链淀粉含量直接影响玉米淀粉品质,也是高直链淀粉玉米选育的重要指标。测定半粒玉米直链淀粉含量对玉米品质育种早代材料的筛选尤为重要。本实验对半粒玉米样品的前处理及其直链淀粉含量的碘比色测定法进行了研究,提出了半粒玉米样品的直链淀粉含量测定方法。该方法简便有效,可以减少早期选种的盲目性,加快育种进程。

随着我国“蓝色粮仓”战略的提出，水产品的营养及相关研究日益得到人们关注。除了作为优质蛋白质来源，许多水产品还富含油脂，特别是其油脂中含有对人体生理与健康有重要作用的二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）等长链多不饱和脂肪酸。水产油脂具有较高的营养价值，如磷虾油和微藻油开发前景广阔。但水产油脂极易氧化，其提取和生产加工工艺对其品质均有重要影响。重点围绕水产油脂的提取、精炼和DHA、EPA富集工艺进行综述，分析了不同方法的优缺点以及工业化生产的可行性。介绍了水产油脂的营养、安全，以及提高其氧化稳定性的方法。水产油脂资源的开发利用已成为必然趋势，水产油脂类产品将会更加多元化。 With the proposal of the "blue granary" strategy in China, the nutrition and related research of aquatic products have attracted more and more attention. In addition to being a source of high-quality protein, many aquatic products are also rich in oil, especially long-chain polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which play an important role in human physiology and health. Aquatic oil has high nutritional value, for example krill oil and microalgae oil have broad prospects for development. However, aquatic oil is easy to be oxidized, and its extraction and processing technology have an important impact on its quality. The extraction and refining of aquatic oil and the enrichment of DHA and EPA were reviewed, the advantages and disadvantages of different methods and the feasibility of applying them to industrial production were also analyzed. The nutrition and safety of aquatic oil, as well as the methods to improve the oxidative stability of aquatic oil were introduced. The development and utilization of aquatic oil resources has become an inevitable trend, and aquatic oil products will be more diversified.