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Technological innovation helps improve the quality and efficiency of woody oilseeds
Time of Update: 2022-09-03
(Wang Jingchen) Responsible editor: Zhao Yangyi Review: Zheng Ying With the theme of scientific and technological innovation helping woody oil to improve quality and efficiency, on May 9, the work promotion meeting of the special subject of the national key research and development plan "creation of high-value products of woody oil and biological actives" was held at Northwestern University .
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Technology and culture are linked to promote the development of tea industry
Time of Update: 2022-09-03
At the 2021 China Tea Industry Science and Technology Annual Conference held recently, Liu Zhonghua, an academician of the Chinese Academy of Engineering and a professor of Hunan Agricultural Univers
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Modified starch has broad application prospects
Time of Update: 2022-09-03
Modified starch refers to the use of physical, chemical or enzymatic treatment to introduce new functional groups on starch molecules or change the size of starch molecules and the properties of star
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Xiamen Haicang District Market Supervision Bureau conducts pre-holiday market surprise inspections
Time of Update: 2022-09-03
(Ke Bingxin and Wei Qingxin) Responsible editor: Zhang Jiazhen Review: Ouyang Meihua Recently, the Xiamen Haicang District Market Supervision Bureau went deep into the popular business districts under its jurisdiction, and carried out surprise inspections on pre-holiday food safety, price gouging, and unfair competition .
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Eating starch is afraid of getting fat and sugar?
Time of Update: 2022-09-03
(Science and Technology Daily intern reporter Zhang Jiaxin) Worried about eating starch and worrying about gaining weight and rising blood sugar?
(Science and Technology Daily intern reporter Zhang Jiaxin) Worried about eating starch and worrying about gaining weight and rising blood sugar?
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Realize the real quality expression of food with "good money drives out bad money"
Time of Update: 2022-09-03
Our reporter Wang Wei In order to promote the implementation and implementation of national food safety standards, improve the quality level of soy sauce, vinegar and other condiments, promote the hig
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"Three reductions and three highs" have "Shandong experience"
Time of Update: 2022-09-03
Relevant functional departments, industry associations, scientific research institutes, and food and catering industries in Shandong Province, through bold exploration and innovation, have worked together to promote the implementation of the "Three Reductions, Controls, and Three Highs" projects, which have achieved remarkable results and contributed to the prevention and control of chronic diseases nationwide.
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2021 "Taishan Academic Forum" held in Zibo
Time of Update: 2022-09-03
Taishan scholar, researcher Sun Jinyue of the Agricultural Products Institute of Shandong Academy of Agricultural Sciences, and Chi Zhenming, professor of the School of Marine Life, Ocean University of China, respectively gave the topics "Discovery of homologous uric acid-lowering active substances in medicine and food and research and development of functional food" and "Synthetic pathway of pullulan polysaccharide, "Research on Regulatory Mechanisms and Applications" conference report .
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Focus on scientific and technological advantages to promote the healthy transformation of the food industry
Time of Update: 2022-09-03
In order to promote the development of nutrition-oriented food industry, food science and technology workers are strengthening the basic theoretical research of food science, exploring the mechanism of food nutrition and health factors on the human body, so as to improve the supply capacity of high-quality food that meets the needs of public health .
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Water - one of the most important raw materials for making bread
Time of Update: 2022-09-03
(Qingling) "China Food News" (February 21, 2022 05 edition) When making bread, in addition to techniques, it also needs good raw materials to support, otherwise it is difficult to achieve good results .
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Increase scientific research efforts to release more tea "kinetic energy" in Xiaqiu Tea
Time of Update: 2022-09-03
" Yang Ziyin, a researcher at the South China Botanical Garden of the Chinese Academy of Sciences, said, "In addition, in the cultivation of summer and autumn tea, Or during the cultivation process, since summer and autumn are the seasons with high incidence of pests and diseases, pesticides will be used in tea production, and there are certain safety hazards, so summer and autumn tea needs to balance the relationship between safety, quality and benefit .
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Emerging functional ingredients breast milk oligosaccharides have promising prospects
Time of Update: 2022-09-03
(Source: Gut Industry)"China Food News" (November 08, 2021 06 edition) (Editor in charge: Huang Guangshun) Human milk oligosaccharide (HMOS) is a complex mixed oligosaccharide naturally present in human milk.
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It is important to eat dried day lily
Time of Update: 2022-09-03
(Source: Beijing Youth Daily) "China Food News" (December 02, 2021 Edition 06) (Editor-in-charge: Qu Yuening) Day lily is delicious and nutritious, and is loved by consumers .
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Drive high-quality development of the industry with technological innovation
Time of Update: 2022-09-03
The "Planning" stated that during the "14th Five-Year Plan" period, China's spice and flavor will continue to deepen the transformation and upgrading, and be driven by technological innovation to comprehensively improve the quality of industry development .
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Feihe organic OPO debut product transformation is already in preparation
Time of Update: 2022-09-03
Advanced OPO It is understood that more than ten years ago, the fat in infant formula milk powder in China mainly came from vegetable oil and fresh milk .
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EU to further improve steviol glycoside labelling
Time of Update: 2022-09-03
(Karia)"China Food News" (06 edition on August 16, 2021)(Editor-in-charge: Yang Xiaojing) In order to further regulate the market of steviol glycoside sweeteners, the European Commission recently issued new labeling guidelines, which amended (EC) No 1333/2008 and (EU) No 231/2012 to replace the original steviol glycosides (E 960) labels were further refined .
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Laotan sauerkraut "collapsed", can fermented food still be eaten?
Time of Update: 2022-09-03
Wang Hao pointed out that the molds commonly used in the production of soybean paste and fermented bean curd include Aspergillus oryzae, Aspergillus niger, Aspergillus sojae, Mucor alba, Mucor, Rhizopus, Monascus, etc.
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Two cups of milk a day with double protein
Time of Update: 2022-09-03
On March 1st, initiated by the China Food Industry Association, jointly organized by the National Public Nutrition Improvement Project Office and the National Center for Food and Nutrition Monitoring and Evaluation, and co-organized by Dali Foods Group, "Two Cups of Milk a Day, Healthy Double Protein 2022 Nutrition and Health of China's Soybean Milk Industry" Development Forum” was held in Beijing .
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Food Enzymes: The "Chip" of the Food Manufacturing Industry
Time of Update: 2022-09-03
Professor Lu Fuping, Deputy Secretary of the Party Committee and President of Tianjin University of Science and Technology As the "chip" of the food manufacturing industry, food enzymes can make food more and more "enzymes" good, which is of great significance to help China's food industry upgrade and achieve high-quality development of the food industry .
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Accelerate the process of industrialization of own strains and improve the effect of popularization of probiotics
Time of Update: 2022-09-03
Ren Fazheng, academician of the Chinese Academy of Engineering, vice chairman of the Chinese Society of Food Science and Technology, and dean of the Institute of Nutrition and Health of China Agricultural University, said in a video speech that China has entered the era of great health, and the whole people are highly concerned about nutrition and health, and probiotics with specific health functions Bacteria are favored by consumers .
