魔芋种植富彝乡

云南省楚雄市大过口彝族乡，以市场为导向，依靠科技进步，大力发展以魔芋为主的绿色生态农业，增加农民收入。乡里成立了魔芋协会，把种植魔芋大户吸收到协会中来，定期召开座谈会、经验交流会，解决种魔芋农户在技术、销售等方面的问题。     

魔芋保健食品加工

根据“药食同源”的中医学理论．采用从鲜魔芋球茎中提取的葡甘露聚糖——即魔芋精粉制作的魔芋系列食品享誉极高．有“天赐神药”、“肠道清道夫”、“血液净化剂”、“糖尿病患者的福音”之称。人体每天摄入魔芋精粉量达5g，就能保证缮食纤维的特有功效。魔芋食品风靡世界，成为众人称颂的佳品。联合国卫生组织将魔芋食品认定为“宝贵的天然保健食品”。     

开魔芋豆腐店亦能赚钱

品种介绍 魔芋豆腐为天南星科魔芋属多年生草本植物魔芋的地下球状块茎去皮磨浆(鲜块茎)，或将去皮魔芋切片烘十再粉碎成粉的商品魔芋精粉，经熟制加工而成的豆腐状食品。据现代医学研究表明，魔芋中的主要成分“葡苷聚糖”具有扩张毛细血管，降低血压、胆固醇，增加高密度脂蛋白，降低糖尿病人的空腹血糖，兴奋肠道等作用，     

魔芋低聚糖生理作用及应用的研究进展

魔芋低聚糖是由魔芋葡甘聚糖通过化学法、物理法、酶法等方法降解而得,具有更好地抗氧化性、降血脂和降血糖作用、促进益生菌生长和调节肠道菌群作用,以及免疫增强、抗病毒、预防结肠癌、润肠通便及便秘等生理作用。与魔芋葡甘聚糖相比,魔芋低聚糖的吸水膨胀性、黏稠性大大降低,溶解性、保水性提高,在食品中有着广泛的应用前景。     

魔芋果冻工艺研究

将魔芋精粉与海藻酸钠混合制成魔芋果冻,对海藻酸钠浓度、魔芋精粉的浓度、凝固剂的种类和浓度、酸及缓冲剂的种类和浓度等工艺条件进行了研究,得到最佳工艺配方为：海藻酸钠１％、魔芋精粉０．２％～０．３％、磷酸钙或磷氢钙０．２％～０．３％、柠檬酸０．３．％～０．３５％、焦磷酸钠或柠檬酸钠０．２％,糖、香精和色素适量。     

魔芋葡甘聚糖下游产品的开发与研究进展

魔芋葡甘聚糖是天然植物魔芋的主要成分，来源丰富，对下游产品的丌发研究，能扩大其应用范围。文中叙述了近年来对魔芋葡甘聚糖进一步开发的研究状况。     

魔芋“金蛋蛋”让百姓富起来——富源县实现魔芋产业化脱贫致富纪实

近年来，云南省富源县委、县政府坚持引导农民发展特色产业，打响了魔芋品牌，让许多贫困群众脱贫致富。2005年全县发展魔芋5万亩，产值1．7亿元；2006年发展6万亩，产值可达2．1亿元；预计到2010年发展魔芋10万亩，产值突破3．5亿元。群众都说：“魔芋是‘金蛋蛋’，让百姓过上新生活”。[第一段]     

魔芋两大病害的综合防治

魔芋病害以腐烂病和白绢病发病最为严重，称之为魔芋的“克星”。这两大病害病菌传播快，发病严重时，会造成绝收。因此，在栽培魔芋时，要注重防治，且要以防为主，综合防治，以达到根治的目的。     

魔芋胶、黄原胶、卡拉胶共混凝胶特性的研究

魔芋胶,有时也称魔芋粉,是植物魔芋甘露胶。黄原胶,是一种稳定的微生物代谢胶。卡拉胶,也称角叉莱胶、鹿角藻胶、爱尔兰苔菜胶,从低等隐花植物海藻中获得。本文主要研究魔芋胶、黄原胶和卡拉胶的复配凝胶特性,发现其共混物具有良好的凝胶特性,可以广泛地应用于各个领域。     

功能性食品添加剂——魔芋胶

介绍了运用生化工程技术生产功能性食品添加剂魔芋胶的方法,同时对魔芋胶的性能及在食品中的应用也作了介绍。     

精细化学品投资热点介绍与分析

本文介绍了叶醇，三氯新，茶多酚，三氯蔗糖，菊粉，丙酮酸等6种热点投资的精细化品国内生产现状，应用和合成技术及发展趋势。     

薏米魔芋营养粉的制备及品质评价

薏米和魔芋对人体健康均有多种促进作用,为充分利用其营养价值,丰富市场上谷物蛋白与膳食纤维复合产品的种类,本试验以薏米与魔芋粉为主要原料,研制出薏米魔芋营养粉。通过单因素与正交试验,以感官评分为评价指标,确定最佳工艺参数与配方,配方为薏米粉55.8%、魔芋粉6.1%、红枣粉12.7%、木糖醇25.4%。     

Media influences on consumption trends: Effects of the film Food,Inc. on organic food sales in the U.S.

In this paper, we empirically investigate the effect of Food, Inc. – an influential documentary film on the US food industry – on organic food sales. We use a novel dataset of Google search volume to measure the influence of the film. Organic food sales are measured using store-level data for three categories in 33 major US markets. For two out of the three studied categories – yogurt and peanut butter – we find that areas with more Google searches for the film experienced a greater increase in the share of organic sales subsequent to the film's release. The effect of the film is more pronounced for the yogurt category, which is closer to the farm and more relevant to animal welfare — one of the key issues featured in the film. The effects are economically significant: ceteris paribus, a one standard deviation increase in our Google search stock measure translates into a 0.66% increase in organic market share for the yogurt and a 0.15% increase for the peanut butter category. In addition, we provide a measure of the decay of the film's effect by deriving the 90% duration interval of the focal search stock variable. We find that, for both categories, the film's effect on organic shares faded within six months.     

包装粮氮气气调储藏初探

东莞市东站粮食储备库采用的“双低”储藏能够在投药量在3g/m^3左右的情况下,1a熏蒸2次就可确保粮食全年无虫,本试验是在“双低”的基础上,通过对薄膜6面密封的包装粮粮堆充入氮气,以进一步降低薄膜内氧气含量,抑制害虫呼吸,从而杀死害虫或抑制害虫生长繁殖,达到减少熏蒸杀虫用药量和熏蒸次数甚至无须熏蒸从而达到绿色保粮的目的。     

Physical properties and degradability of PHB/chitosan blend films

Synthetic polymers are rarely degraded in nature and cause environmental pollution. Biodegradable films have been developed to alleviate the pollution. Many countries have great interests in biodegradable food packaging films. Poly (3‐hydroxy butyric acid) (PHB) is a natural biodegradable plastic with biocompatibility. However, PHB has some problems of application to the food system because it is brittle and stiff. Because PHB has a poor site for chemical modification, the blends of PHB with flexible polymers can overcome these undesirable properties. Therefore, we prepared the blend films of PHB with chitosan, analysed the mechanical properties and barrier properties against water vapour, oxygen and lipid and monitored biodegradability of PHB/chitosan films in this study. The degree of crystallinity of PHB/chitosan films by X‐ray diffraction decreased with increasing chitosan concentration. The granular sizes of the films were reduced with the addition of chitosan to the film in the micro structural observation by a scanning electron microscope. Mechanical properties, including tensile strength and percent elongation of the blend films increased with increasing chitosan ration in the films. It is demonstrated that mechanical properties of the films were improved by the addition of chitosan. The water vapour permeability (WVP) of the PHB film was the highest and WVP was decreased by the addition of chitosan. Oxygen permeability of the films decreased as chitosan amount increased. The films had very good barrier property against lipid. The consumed oxygen of PHB film was greater than that of chitosan film for incubation on the biodegradability determination of the films. Therefore, the blend films could be expected to increase the rate of degradation in natural environments.     

论我国当前食品安全问题

当前，导致我国食品安全产生问题的原因，主要包括监管疏漏，食品安全法律体系不健全，食品质量标准存在缺陷，企业诚信缺失，食品流通环节薄弱，媒体误导等。政府相关部门应与时俱进，充分认识新时期做好食品安全工作的重要性；加大宣传力度，提高全民食品安全意识；建立和完善统一协调、权责明晰的食品安全监管体系；建立较为完善的食品安全应急处理体系；逐步完善我国食品安全法律体系；加快食品安全卫生标准制订、修订步伐；提高企业诚信经营的理念：加强新闻自律．正确发挥媒体的舆论监督作用。     

构筑食品质量安全可追踪系统研究

近年来,无论是在发达国家还是在发展中国家,频频发生的恶性食品安全事件严重威胁着人类的健康,食品安全形势十分严峻。构筑一个食品质量安全追踪系统,可从生产、加工、流通的各个环节实施节点控制。但是,食品质量安全可追踪系统的建立不仅是一个技术层面问题,还是一个社会、体制问题,因此,需要政府、行业组织、企业的共同努力。     

新型减肥剂丙酮酸钙的合成工艺

用丙酮酸、生石灰为原料,经中和反应、分离、干燥等工艺过程,可制得新型能量补充剂、脂肪消耗剂、补钙剂丙酮酸钙,该操作简便、经济效益显著。     

MARKETING COMMUNICATION AND FOOD

The paper explores the role and significance of marketing communication in the consumption and sale of food products. Widely held assumptions are questioned, with the resulting implications that those involved in education, legislation or industry should take into account food communications effects, and consumer awareness of advertising and propaganda may be a valuable asset alongside knowledge of nutrition, food preparation, etc.     

Consumers engaged in a member-gets-member campaign: an agency perspective

In this article, the use of member-gets-member-campaigns is perceived as an agency problem: the agent (a consumer) is going to take some action on the principal's behalf (a manufacturer). However, before the principal decides to engage the agent in their member-gets-member campaign, the principal needs to know whether a particular agent has the appropriate characteristics and whether the agent will have the proper motivations to behave in accordance with the principal's goals. Moreover, the principal needs to know how the agent's ideas and behaviour can be changed. In this article, concepts from opinion leadership, social network theory and attitude research are used to test and evaluate the characteristics of the agent, who voluntarily participated in a member-gets-member campaign of a large producer of several brands of dog food. The outcomes show that agents that participate in the member-gets-member campaigns have characteristics which might be desirable for the manufacturer: these agents are opinion leaders and have a positive brand attitude. To some extent, these agents also ask permission from the consumer whether they are allowed to make them members and seek membership from people with whom they have close ties. The results also show that the agents positively respond to incentives used by the manufacturer. In general, the agents are not motivated to oversell the membership to the consumers.