Abstract:Prepared dishes are convenient dishes made by standardized processing technology， which meet the needs of the current fast-paced， diversified and nutritious healthy lifestyle. This paper summarized the general situation of Chinese prepared dishes industry and the establishment of standards and norms， expounded its importance in the inheritance of Chinese traditional food culture， and put forward that research on key processing technologies， product subdivision and development， nutrition upgrading and creation， standardized production may become the sustainable development direction of this industry in the future.

Abstract:The change of people’s eating habits as well as the consumption upgrades have actually acted as catalyst and directly accelerated the development of the new track of “Prefabricated Dishes”， and the industrial scale has gradually stepped into a trillion market. As a type of famous and delicious dishes with a very long history in China， Sichuan Cuisines occupies an important position in Chinese cuisine and is one of the most important directions for the development of prefabricated dishes industry. Herein， by starting with a brief introduction of modern Sichuan Cuisines， we summarized the development and industrialization of specialties in Chongqing and Sichuan， such as dishes， hot pots and specialty staple foods. Moreover， on the basis of the flavor， production， circulation of Sichuan Cuisines， a novel classification approach has been proposed to give a systematic discussion on the problems and prospective in the development of “Prefabricated Dishes”. Subsequently， the key scientific and technical problems including the mechanism of quality formation， the healthy promotion of products， the processing adaptability of food raw material， the quality maintenance of dishes， intelligent manufacturing， and standardization have also been put forward， which is expected to accelerate the application of new technology， new process and new equipment in the prefabricated dishes and promote the development of prefabricated dishes industry.

Abstract:With the acceleration of social development， people's dependence on industrialized food production and socialized supply is increasing. Prepared dishes help the catering industry to achieve standardized production and increased benefits. It is also conform to the current consumption trend of 'fast food'. As a large agricultural province， food industry province and catering province， Hunan has inherent advantages in the development of prepared dishes. This paper mainly introduced the current situation， the strengths and weaknesses of industrial development， targeted suggestions， and future prospects of prepared dishes industry in Hunan. The research provides a reference for the healthy and sustainable development of the prepared dishes industry in Hunan.

Abstract:In recent years， the industry of prepared dishes has shown a momentum of development. As a new catering revolution， it has become a new mode of consumption， promoting the development of social economy and the transformation of the catering industry. Guangdong's prepared dishes industry has prominent regional characteristics and obvious advantages in the whole industrial chain. The government has timely introduced relevant policies to boost industrial development. Guangdong has a profound food culture. The Guangdong-Hong Kong-Macao Greater Bay Area has a prosperous economy， strong consumption power， a huge market， and developed logistics. It has a solid foundation for the development of the prepared dishes industry. Guangdong has established a modern agricultural industrial park for prepared dishes to boost the development of prepared dishes industry in terms of policies， land， talents， technology， standards， equipment， cold chain transportation， brand promotion， etc. The application of new technologies and equipment for the processing and prepared dishes also extends the industrial chain of agricultural products， which has the effect of linking agriculture with agriculture. As the source and industrial cluster of prepared dishes， Guangdong will continue to make efforts on the track of prepared dishes to build the traditional industry into a star industry.

Abstract:The prepared dish is an important part of Chinese traditional food. The prepared dish industry is growing in China， which will promote the rural industry revitalization， and agricultural and rural modernization. However， there are drawbacks in the prepared dish industry， including confused concept， backward technology and equipment， and lack of standards. These drawbacks hindered the healthy and rapid development of the prepared dish industry. This mini-review paper sorted out the concept， classification， development process， industry scale， and problems of prepared dishes. Key technologies， such as bacteria reduction， flavor maintenance， package， and storage logistics， were also proposed. Moreover， the targeted development suggestions were put forward based on a series of problems， containing the difficult quality maintenance， lack of green processing technology， and backward industrial equipment. This will provide references for the healthy development of prepared dishes industry.

Abstract:With the increase of the pace of life， under the influence of the new consumption mode and regular epidemic prevention and control， prefabricated food with rich varieties， convenient has gradually came into demand in the market. The prefabricated food in China can not only realize the standardized production of catering industry， reduce costs and increase efficiency， but also improve the convenience of consumers' cooking. The quality， freshness and food safety risks of prepared food are widely concerned by researchers and the public. This paper discusses the recent advance and challenges of field detection equipment for quality monitoring and smart label of prefabricated food， and traceability technology based on blockchain and the Internet of Things. Finally， the author made a outlook on the future development direction.

Abstract:Objective: The aim of this study was to investigate the damage effect of nonylphenol isomer NP42 on mouse macrophage RAW264.7 cells and the underlying molecular mechanism. Methods: The RAW264.7 cells were with various concentration of NP42 for 24 h， then the cell survival rate was detected by 3-(4，5-dimethyl-2-thiazolyl)-2，5-diphenyl-2-H-tetrazolium bromide (MTT) assay， the cyclic guanosine monophosphate (cGMP) and cyclic adenosine monophosphate (cAMP) contents were detected by commercial kits， RT-PCR was used to detect the mRNA expression level of tumor necrosis factor-α (TNF-α) and inducible nitric oxides synthase (iNOS)， Western blot was used to detect the phosphorylation level of p38 mitogen-activated protein kinase (p38 MAPK) and the expression of protein kinase C (PKC). Results: Compared with the Control group， 0.1-10 μmol/L NP42 showed no effect on cell survival， while NP42 extremely decreased cell survival at 100 μmol/L； Moreover， NP42 treatment significantly inhibited the mRNA expression of TNF-α and iNOS， the expression of PKC protein and the content of cAMP in cells. In contrast， NP42 upregulate the content of cGMP in the cells. In addition， NP42 inhibited the phosphorylation level of p38-MAPK. Conclusion: PKC-cAMP pathway and p38 MAPK signaling pathway were involved in nonylphenol isomer NP42 induced damage in RAW264.7 cells， and this should be one of the major mechanisms by which nonylphenol exerted immunotoxic effects in organism.

Abstract:Polyphenols and proteins are important material sources that constitute a complex food system. Molecular interactions between polyphenols and proteins would change the structure of proteins and improve emulsion stability. It has become a research hotspot in the current food processing field. In this experiment， the interaction between ovalbumin (OVA) and chlorogenic acid (CA) was studied by fluorescence spectroscopy， synchronous fluorescence spectroscopy， circular dichroism， and infrared spectroscopy. The OVA-CA complex was used to prepare high stable emulsion. The experimental results showed that OVA and CA were 1∶1 binding. The binding site is closer to the position of the tryptophan residue in the OVA molecule. The quenching mechanism of CA to OVA's endogenous fluorescence was static quenching， and the main force of the combination was hydrophobic interaction. The addition of CA would change the protein secondary structure of OVA. Among of them， the content of α-helix increased， and the content of β-sheet gradually decreased with the increase of CA concentration. The ratio of CA and OVA was optimized according to the particle size of the emulsion. The results showed that the particle size was the smallest when the ratio of CA and OVA was 1∶0.1. The particle size was (755.13±140.29) nm. Compared with OVA emulsion， OVA-CA emulsion remains stable for 7-day at room temperature， while the pH value and salt ion (0-0.125 mol/L) stability of OVA-CA emulsion were significantly improved. This research will provide a theoretical basis for improving the functional properties of egg white protein and expand the application of egg white protein in food processing.

Abstract:Quorum sensing in spoilage bacteria of aquatic products is one of the reasons to accelerate the spoilage of aquatic products. In recent years， due to the use of chemical preservatives， many spoilage bacteria have developed resistance， and their safety also worries consumers， so the research on safe and efficient biological preservatives is an important topic in aquatic preservation. In this study， we tried to use immobilized penicillin acylase to inhibit the quorum sensing of Pseudomonas fluorescens. The quenching effect of immobilized penicillin acylase on Pseudomonas fluorescens AHLs was verified by CV026； the effect of enzyme on biofilm was studied by optical microscope and scanning electron microscope； the activity of extracellular protease was verified by milk agar plate； the interaction between enzyme and different AHLs was predicted by molecular docking. The results showed that the immobilized penicillin acylase could reduce the content of AHLs in Pseudomonas fluorescens， thus reducing the production of purpurin in Pseudomonas fluorescens CV026 and the formation of Pseudomonas fluorescens biofilm and extracellular polymer. At the same time， it also interfered with the expression of extracellular protease. When the enzyme mass concentration was 15 mg/mL， no obvious protein inhibition circle could be observed. Molecular docking results showed that the enzyme could successfully dock with both short chain and long chain signaling molecules， but preferred to long chain AHLs. Compared with C4-HSL， C14-HSL was completely wrapped by amino acid residues around the binding capsule and connected with each other by hydrogen bonds， with more hydrogen bonds and stronger binding. It can be concluded that the immobilized penicillin acylase has good quorum sensing quenching activity and can be used as a new preservative for aquatic products.

Abstract:In recent years， the lack of basic data on the correlation between food texture and oral processing ability， which restricts the development and manufacture of food with good taste and matching with the oral processing ability of the elderly population， has aroused people's interest in the research of soft materials， especially food gel breakage behavior. By analyzing the variation law of the complete stress-strain curve of the composite gel with different mass concentration， the relationship between fracture stress， fracture strain， young modulus and specific perceptible texture characteristics was explored， and a regression equation model between texture characteristics and compression parameters was established， and a chewing experiment based on the biomimetic mastication platform was carried out. The number of fragments and the maximum masticatory force after chewing were analyzed， and the viscoelastic constitutive model of the gel was established. The results showed that the fracture stress and fracture strain had great influence on the breakage behavior of food gel， and the gel with lower fracture stress and lower fracture strain value was more easily decomposed into a large number of debris， and the specific compression parameters had a significant effect on the gel texture parameters. These results are of great significance for developing gel food materials for the elderly.

Abstract:Bigels are novel complex biphasic systems composed by two different semi-solid networks (hydrogel and oleogel)， but the researches in food area were considerably limited. In this study， bigel based on glycerol monostearate oleogel and alginate hydrogels were studied to explore the effect of different parameters (oleogel ∶ hydrogel ratio， emulsifier content and CaCO3 content) on mechanical properties， freeze-thaw stability and rheological properties of bigel， which was intended to interpret the key factors exerting the most significant influence on bigels. The results show: the increase of CaCO3 content results in higher hardness and lower water holding capacity. It was observed that the emulsifier content has a complex effect on the properties of bigels. A monotonously increasing trend of the freeze-thaw stability were observed for bigel samples (20% and 30% oleogel content) with increasing TW-20 content. It is worth noting that the oleogel ∶ hydrogel ratio has a great effect on the bigel system. With the increase of the oleogel content， the hardness of the system decreased while the viscosity followed an opposite trend. The existence of hydrogel in system (10% oleogel) contributes to recover to the original structure after heating and cooling. With the increase of the oleogel content (30% and 50%)， the recovery and the thermal stability of bigels decreased. The acquisition of these information will help expand the application of bigels in food systems.

Abstract:The interaction between yeast β-glucan and myosin and its effects on flavor adsorption capacity of myosin were investigated in the present study. The effects of yeast β-glucan with different additive amounts on the structures of myosin and flavor binding capacity were determined by Zeta potential analysis， UV spectra， fluorescence spectroscopy， Raman spectroscopy and gas chromatography-mass spectrometry technology. The results showed that， with the increase of yeast β-glucan， the solubility， absolute value of zeta potential， surface hydrophobicity and active sulfhydryl content of myosin increased firstly and then decreased. The intrinsic fluorescence intensity of myosin decreased gradually， while the intensity of the UV absorption increased gradually. When the additive level of yeast β-glucan was 0-2%， the α-helix content decreased significantly (P < 0.05)， while the content of β-sheet increased significantly (P < 0.05). When the additive level was more than 2%， the content of α-helix increased gradually and the β-sheet decreased. The incorporation of yeast β-glucan promoted the unfolding of myosin structure， enhancing the binding ability of protein and selected flavor compounds. When the additive amount of yeast β-glucan exceeded 2%， the flavor binding ability of protein was not significantly increased.

Abstract:Objective: To extract shrimp peptides from the by-products of red shrimp， and study its activity in promoting the proliferation， differentiation and mineralization of MC3T3-E1 cells. Methods: Firstly， the MTT method was used to detect the effect of different concentrations of shrimp peptides on the survival rate of MC3T3-E1 cells. After the concentration was selected， the osteoblasts were induced to differentiate and culture， and the alkaline phosphatase (ALP) activity was measured at 3 and 7 days of culture. Measure the content of osteocalcin (OCN) and type I collagen (COL-I) at 7 d and 14 d. Alizarin red staining is used to detect the degree of mineralization of cells induced and cultured at 21 d. QPCR and Western blot are used to study the expression of key genes and the proteins OPG， RANKL and RUNX2 in bone formation in the OPG/RANKL/RANK signaling pathway. Results: Shrimp peptide mass concentrations of 0.02， 0.05 mg/mL， and 0.1 mg/mL significantly promoted cell proliferation， ALP activity， OCN and COL-I content increased compared to the control group， and the area of mineralized nodules increased significantly (P < 0.05). Shrimp peptide up-regulates the expression of ALP， OCN， and COL-I genes， promotes the expression of OPG and RUNX2 genes and protein levels， and inhibits the expression of RANKL genes and protein levels. Conclusion: Shrimp peptide can promote the proliferation， differentiation and mineralization of MC3T3-E1 osteoblasts， and activate the OPG/RANKL/RANK signaling pathway to promote osteoblast differentiation and bone formation.

Abstract:Antioxidant intervention and inhibition of α-glucosidase activity are the effective strategies for prevention and treatment of diabetes. In this study， protein of soft-shelled turtle egg was hydrolyzed by papain， and hydrolysate fraction (HF) with low molecular weight < 2.5 ku was separated by ultrafiltration. The digestive characteristic of HF and changes of antioxidative and α-glucosidase inhibitory activities were investigated using in vitro simulated gastrointestinal digestion model. The results showed that the HF had a good color (yellowish green)， and its aqueous solution was colorless and transparent. The chromatographic peaks of HF were slightly altered after gastric digestion， indicating that it had a good stability in stomach. However， the original chromatographic peaks were decreased after gastrointestinal digestion， and even some peaks were disappeared. Novel chromatographic peaks were correspondingly formed， and the peptide contents were also increased， indicating that some bioactive peptides in HF were digested to produce shorter peptides. The IC50 values (mg/mL) of DPPH radical-scavenging activities for HF before digestion and after gastric and gastrointestinal digestions were 13.61， 6.79 and 3.56， respectively. The IC50 values (mg/mL) of ABTS radical-scavenging activities were 18.21， 6.79 and 3.56， respectively. The IC50 values(mg/mL) of α-glucosidase inhibitory activities were 17.96， 10.81 and < 1， respectively. Therefore， HF with low molecular weight < 2.5 ku of soft-shelled turtle egg has a potential hypoglycemic effect， and its products still has a strong or even better hypoglycemic potential after gastrointestinal digestion.

Abstract:Objective: To investigate the anti-ageing effects of the complex of collagen peptides combined with Tremella fuciformis polysaccharides (CPTP) on skin aging in D-galactose induced aging animal model and its mechanism. Method: D-galactose-induced aging mouse model were divided into three groups: Model group (administration of physiological saline)， CP group [administration of collagen peptide in a dose of 830 mg/(kg·d)]， and CPTP group [administration of a complex of collagen peptide and T. fuciformis polysaccharides in a dose of 830 mg/(kg·d) and 100 mg/(kg·d)， respectively]. Adult mice were set as normal group. Intraperitoneal injection (i.p.) daily with physiological saline were conducted for mice in Normal group， while i.p. daily with D-galactose in a dosage of 120 mg/(kg·d) were performed for those in remaining groups. All mice were given intragastric administration for eight weeks and then killed. The concentrations of hydroxyproline (HYP) and hyaluronic acid (HA) in skin， the activities of anti-oxidant enzymes and the production of MDA in tissues， the contents of inflammatory cytokines in serum， the productions of intestinal SCFAs as well as the pH value were measured. Results: CPTP remarkably improved the contents of HYP and HA in skin (P < 0.01) and its efficacy were better than that of collagen peptide alone (P < 0.01)， obviously increased the activities of GSH-Px and SOD in serum， liver and heart， while reduced the concentrations of MDA (P < 0.01)， and inhibited the secretions of IL-1β and TNF-α (P < 0.01)， but had no significant effects on the concentrations of SCFAs in the colon though alterations in pH in colon were observed， compared with model group. Conclusion: The improvements of the loss of HYP and HA in aging skin in D-galactose induced aging mice in response to CPTP treatment might be due in part to an increase in the activities of antioxidant enzymes and a reduction in secretion of inflammatory cytokines. These findings may help to facilitate the application of CPTP in functional foods for beauty.

Abstract:Objective: To explore the immunomodulatory effects of low-molecular-weight oyster peptides (LOPs) on short-term immunosuppressed mice. Method: One hundred and twenty male KM mice were randomly divided into control， cyclophosphamide model， whey protein and low-， medium- and high-dose LOPs groups according to their body mass. In the first three days of the experiment， the control group was injected intraperitoneally with saline 10 mL/kg bw per day， and the rest of the groups were injected intraperitoneally with an equal volume of cyclophosphamide 80 mg/kg bw per day to establish a short-term immunosuppressed mice model. Subsequently， 0.4 g/kg bw of whey protein was given by oral gavage to whey protein group， 0.2， 0.4， and 0.8 g/kg bw of LOPs were given by oral gavage to low， medium and high dose groups， respectively， and an equal volume of distilled water was given by oral gavage to control and model group， and body mass， immune organ mass and its histomorphology， serum lysozyme， cytokines and immunoglobulins were measured after 27 d of gavage. Result: Compared with the model group， the LOPs group helped repair damage to the morphological structures of spleen and thymus tissues， enhanced serum hemolysin levels， and increased interleukin-2， gamma-interferon， and immunoglobulin mass concentrations in mice. Conclusion: LOPs have immunomodulatory effects on cyclophosphamide of short-term immunosuppressed mice and have potential application as a base for special medical use formulae.

Abstract:Objective: To explore the role and mechanism of Akkermansia muciniphila (A. muciniphila) in severe acute pancreatitis in mice. Methods: C57BL/6J male mice were randomly divided into four groups: control group， model group， live A. muciniphila group and pasteurized A. muciniphila group. The animal model of severe acute pancreatitis was established by intraperitoneal injection of caerulein combined with lipopolysaccharide. Mice were given live A. muciniphila or pasteurized A. muciniphila at 200 μL/mouse (5×109 CFU/mL) by intragastric gavage every day 10 days before the first caerulein stimulation. The intestinal permeability and the expression of tight junction proteins were examined. Additionally， the pancreatitis markers (pancreatic edema， serum amylase level， serum lipase level and histomorphology) and the levels of inflammatory factors (proinflammatory cytokines and NF-κB) were investigated. Results: The expression of tight junction proteins， goblet cells and mucus layer were both increased in live A. muciniphila group and pasteurized A. muciniphila group. Notably， the live A. muciniphila exhibited optimal protective effect on intestinal barrier function. However， the modulation of A. muciniphila on severe acute pancreatitis was not insufficient. Conclusion: Live A. muciniphila and pasteurized A. muciniphila both protect the intestinal barrier function； however， they could not alleviate severe acute pancreatitis in experimental mice.

Abstract:Objective: The influence of ethanol extracts obtained from Auricularia heimuer fruit body (AHA) on the liver function and the diversity and structure of gut microbiota in high-fat diet mice were explored. Methods: The obese mice model was established by high-fat diet. After feeding for 9 weeks， the changes of physiological and biochemical indicators of mice such as body weight and body length were compared before and after AHA intervention， and the size and number of liver cells were observed by Hematoxylin-eosin (HE) staining. 16S rRNA gene sequencing was used to profile the diversity and structure of intestinal flora in the cecum samples. Results: AHA treatment group significantly decreased the body weight， epididymis fat and subcutaneous fat index of mice (P<0.05)， significantly decreased Lee's index， serum GLU and liver index (P<0.01) and increased the content of HDL-C in the liver (P<0.05). In AHA group， the adipocytes and lipid droplets in mice were observed to become smaller and the nucleus gradually became clear by HE staining. In addition， High throughput sequencing showed that AHA could regulate the diversity and richness of intestinal flora. Conclusion: AHA could significantly prevent nutritional obesity， inhibit fatty liver formation， improve liver tissue， reduce the degree of lesion and regulate the disorder of intestinal flora.

Abstract:Purpose: To study the effect of stachyose on ulcerative colitis (UC) in mice. Method: Dextran sulfate sodium (DSS) was used to induce ulcerative colitis in mice. The mice were randomly divided into five groups: physiological saline group， DSS model group， low stachyose group， medium stachyose group， high stachyose group. The effect of stachyose on colitis in mice was analyzed by detecting the disease activity indexs， such as weight， blood in stool， and colonic length， morphological damage. Furthermore， its possible mechanism was explored by measuring the content of myeloperoxidase (MPO)， the level of IL-1β and other cytokines in serum， and the effect of stachyose on the NF-κB signaling. Results: Compared with physiological saline group， the weight of DSS model group decreased consciously and mice appeared symptoms such as diarrhea and blood in stool. Also， the content of MPO and the level of inflammatory cytokines of DSS model group increased significantly. Compared with DSS model group， stachyose at each group consciously relieved the disease symptoms and histopathological changes of mice with UC induced by DSS， declined the content of MPO and reduced the release of inflammatory cytokines， and the obvious effect was at medium and high stachyose group. Stachyose may control the condition of UC through inhibiting the excessive activation of NF-κB pathway. Conclusions: Stachyose has a great protective effect on UC. This effect may be related to the decrease of IL-1β and other inflammatory cytokines， and the inhibition of NF-κB pathway.

Abstract:In this study， a starch microsphere with high content of slowly digestible starch and resistant starch as well as certain grain quality characteristics was constructed， which called energy sustained-release starch microspheres like grain. The effects of different addition amounts of sodium alginate， gellan gum， chitosan and potato starch on the content of slowly digestible starch in the constructed microspheres were investigated， and on this basis， response surface optimization was conducted. The results showed that the content of slow digested starch was 57.88% when the concentration of sodium alginate， gellan gum and chitosan was 0.051， 0.047 mol/L and 0.014 mol/L， respectively， but the content of resistant starch was low. For the microspheres prepared with lauric acid modified potato starch， the slowly digestible starch content was maintained at a high level， while the resistant starch content was greatly increased to 31.49%. Water absorption and expansibility of both two starch microspheres were good， but the pH value of the soup was lower， and the dry matter content and iodine blue value of the soup were also significantly lower than those of rice and millet. In addition， the texture characteristics of the microspheres were similar to millet. The microspheres could be eaten as grain food.

Abstract:Broad bean past-meju fermentation is an important stage in the production of Pixian broad bean paste. There is risk of high content biogenic amines in broad bean paste-meju， especially in low salt paste. Biological amine chromogenic medium and biogenic amine medium (BAs) were used to culture and screen biological amine producing strains. HPLC and qualitative analysis of fluorescence detection were used to analysis biological amine content. The amine producing and amine reducing strains in different salinities of broad bean past-meju were screened and identified by 16S rDNA， 18S rDNA and ITS sequencing. The results showed that most of the amine producing strains were Bacillus， Enterobacter， Brevibacterium， and Rhizopus. Bacillus subtilis B11 can produce 233.9 mg/kg and 546.5 mg/kg of phenylethylamine in 9% and 12% salinity's meju. While the major amine reducing strains were Metschnikowia， Pediococcus and Lactobacillus. Lactobacillus farciminis F003 had strong growth ability in meju fermented with 6% salinity. 100 mg/L phenethylamine was degraded totally by F003 in 6% meju fermented 16 d， and while the degrading rates of 100 mg/L histamine， tyramine and spermine were 57.61%， 25.52% and 45.99%， respectively. The bioamine-degrading Lactobacillus farciminis F003 strain was re-inoculation to meju fermented system with 6% salinity， the flavor of ester was strong with no pungent smell. Bacillus subtilis was the main biogenic amines producing strain in the broad bean paste-meju fermentation system. An efficient bioamine-degrading strain Lactobacillus farciminis F003 was screened， it can reduce the biogenic amines content in 6% meju effectively. This study provides a strain support for biogenic amines control in broad bean paste-meju fermentation system.

Abstract:In order to inhibit the adhesion of cooked noodles, the modified soy bean phospholipid was used to prepare emulsion. Using surface stickiness detemmination， texture properties determination， color analysis, sensory evaluation and other test means, effects of emulsion soaking on the adhesion and eating quality of cooked noodle were investigated. And the mechanism of emulsion soaking affecting the adhesion of cooked noodles was investigated by friction coefficient and the particle size analyzer. The results showed that soaking noodles in the emulsion could significantly reduce (P<0.05) the surface stickiness of the cooked noodles and improve the adhesion between cooked noodles, and with the increase of oil mass faction， the particle size and concentration of the emulsion droplets were increased, the friction coffcient was de-creased. After soaking in the emulsion， the emulsion droplets adhere to the surface of the noodles， and improve the smoothness of the noodle surface and prevent adhesion of cooked noodles by ball-bearing fect. With the increase of storage time, the moisture content on the surface of the noodles decreases， and the emulsion droplets aggregate to forman oil film to keep the surface low stickiness. In addition, after soaked in the emulsion， the noodle brightness was im-proved (P<0.05), the reduction rate of noodle edible quality was delayed.

Abstract:Antarctic krill oil is rich in astaxanthin and unsaturated fatty acids. It is one of the products with high development value in Antarctic krill extract. However， its insoluble water solubility limits its application in food. As a polymer polysaccharide， chitosan is often used as a carrier for some drugs， which can control its release， enhance curative effect， and reduce adverse reactions. In this paper， the response surface optimization method was used to optimize the effects of the three factors of phospholipid-cholesterol ratio， phospholipid-krill oil ratio and chitosan conjugate concentration， and further explore the effects of the optimized product on propylene. Effects of amide-induced oxidative stress on the growth and development of zebrafish embryos. The results showed that under the condition that lecithin ∶ cholesterol is 5 ∶ 1， lecithin ∶ krill oil is 19.6 ∶ 1， and the chitosan mass fraction is 0.146%， the particle size is moderately 145 nm， and the maximum encapsulation efficiency is 98.1%. In addition， it has a significant improvement effect on the inhibition of growth and development caused by oxidative stress damage， and it is dose-dependent within a certain range.

Abstract:The Antarctic krill (Euphausia superba) sauce was taken as the experimental objects to investigate the effects of different sterilization methods on the quality and safety of Antarctic krill sauce by analyzing the sensory， texture， rheology， color， flavor， combined with microbial residue detection. The results showed that the Antarctic krill sauce is of distinctive flavor， rich texture and high acceptability. In high temperature short time (HTST) treatment group， the Antarctic krill sauce possesses dark color， soft tenderness， uneven tissue structure. Those results lead to the poor odor and low sensory scores. Compared to other treatment groups， the ultraviolet (UV) treated group showed lower scores (P ＜ 0.05) in taste and smell with control group (CG). Meanwhile， the UV had highest L value(28.97) in color， and hardness values and hardness work values were 166.90 g and 9.33 mJ， respectively， indicating that the Antarctic krill sauce under UV treatment had poor homogeneity of tissue structure. On the other hands， the hardness values and hardness work values of Antarctic krill sauce under microwave (MV) treatment were 128.80 g and 6.59 mJ， respectively， and the rheological value was 17.49 Pa·s， indicating that Antarctic krill sauce under MV treatment was with low shear force of texture and good homogeneity of texture. Importantly， the taste， odor and color of Antarctic krill sauce under MV treatment showed limited changes. The quality of Antarctic krill sauce under low temperature long time (LTLT) had high sensory acceptability due to the little changes. At last， the total aerobic count of bacteria and coliform in Antarctic krill sauce after sterilization treatments was less than 10 CFU/g， and Salmonella sp. and Staphylococcus aureus were not detected in Antarctic krill sauce. The results in general provide basic data and new ideas for high-value commercial technology， quality improvement and comprehensive utilization of Antarctic krill in the future.

Abstract:Daylily powder was prepared from the by-products in the processing of daylily， flowered， broken， and damaged daylily powder， which was prepared and refined by four drying methods (natural drying， hot air drying， vacuum freeze drying， spray drying) to obtain daylily powder processed by different drying methods. Determination its nutrition， color and taste substances and other indicators. And carried out the weighted distribution of the coefficient of variation method to the corresponding indicators and made a comprehensive score to determine a more superior drying method. Finally， the four drying methods were clustered and analyzed. The results showed that the nutrient index and color of daylily powder treated with four different drying methods had significant changes. Hot-air drying had more complete retention of total protein， total sugar and vitamin C. The color of spray drying was good for future use as food additives were more beneficial， and the contents of naturally dried amino acids and flavored amino acids were higher. The comprehensive evaluation result of the drying method was natural drying>vacuum freeze drying>hot air drying>spray drying. Natural drying is greatly affected by environmental weather and other aspects. Vacuum freeze-drying equipment is costly， time-consuming and energy-consuming. Considering many aspects such as energy consumption and quality， hot air drying is a more suitable processing method for day lily powder.

Abstract:Ultrasonic treatment combined with soy protein isolate(SPI) was used to modify and modulate potato flour in order to solve the processing performance defects such as poor dough ductility and instability due to the lack of gluten in potato flour and the inability to form a network structure of dough. The ratio of sulfhydryl to disulfide bond and the SEM observation results were used as the basis for the construction of gluten free dough simulation network. The results showed that ultrasonic treatment had a certain effect on the construction of the simulated network structure of gluten free dough with potato flour， but the effect was not obvious. The synergistic effect of ultrasonic treatment combined with SPI could significantly improve the conversion ability of sulfhydryl and disulfide bonds in the system as shown with significant increase of the ratio of disulfide bond content to free sulfhydryl content increases， The 'opportunities' of forming network structure similar to wheat gluten protein in potato whole flour dough increased， which strengthened the internal structure of potato whole flour dough to a certain extent. Too long ultrasonic time and too high ultrasonic power would cause the formation of disulfide bonds to collapse. The multiple quadratic regression model for constructing the simulated network structure of gluten free dough with potato flour was optimized by response surface method. The gluten free dough simulation network of potato flour was formed evidently through the proper treatment with the addition of 0.94% SPI， the ultrasonic time of 15.19 min， and the ultrasonic power of 500 W， at which the ratio of disulfide bond content to free sulfhydryl content reached optimized value of 0.278， which is 2.53 times to that of 0.11 of controlled group. SEM indicated that the microstructure of potato flour dough with synergistic treatment of ultrasonic and SPI was closer to that of wheat dough. The results showed that ultrasonic treatment combined with SPI could construct the network structure of gluten-free potato flour， which was helpful to improve the processing performance of gluten-free potato flour.

Abstract:The effects of different processing methods (peeling， with skin， extrusion， fermentation and frying) on the contents of total phenols， total sugars， total flavonoids， isoflavones， alkaloids and antioxidant activities (DPPH， ABTS+ scavenging and FRAP system)， α-glucosidase inhibition of Apios americana Medik were evaluated by simulated digestion in vitro. Compared with the processing control group， the contents of total phenols， isoflavones and alkaloids increased by 73.46%， 42.02% and 56.61% respectively in the fermentation treatment， 19.68% in the extrusion treatment and 31.19% in the frying treatment. The antioxidant capacity of DPPH， ABTS+ and FRAP increased by 6.81%-19.77%， 21.02%-41.96% and 3.24%-35.99%， respectively； At the same time， the effect of simultaneous fermentation on α-glucosidase inhibition rate increased by 33.6%. Among the five processing methods， fermentation is the best method to retain the total phenols， isoflavones and alkaloids， extrusion is the best method to retain the total flavonoids， and frying is the best method to retain the total sugar.

Abstract:In this paper， pH-sensitive zein/gelatin (ZG) fiber membranes incorporated with curcumin (CUR) and/or alizarin (ALI) were prepared by electrospinning. The pH sensitivity of each ZG fiber membrane was analyzed. The influences of different pigments on the morphology， structure， heat resistance and water resistance of ZG fiber membrane were compared by scanning electron microscopy (SEM)， infrared spectroscopy (FTIR)， X-ray diffraction (XRD)， differential scanning calorimetry (DSC) and water contact angle (WCA). Furthermore， the freshness indicator effect of different ZG fiber membranes on tuna fillets stored at 4 ℃ was evaluated. The results showed that the three fiber membranes presented significant color change at pH 6-12， and the fiber diameters of CUR/ZG， ALI/ZG， and CUR/ALI/ZG were all larger than that of ZG. FTIR and XRD results showed that CUR and ALI were incorporated in the ZG protein membrane matrix through intermolecular interaction. DSC results showed that the heat resistance of CUR/ZG and CUR/ALI/ZG is lower than that of ZG， while the heat resistance of ALI/ZG is higher than that of ZG. ZG films with pigment possessed lower hydrophobicity， but still had good water resistance. Among them， CUR/ALI/ZG is more resistant to water and has a better application prospect in the indicator of fish freshness. During the first 5 days of storage， the three fiber membranes showed no obvious color changes， and then on the 6th and 7th days， the membranes showed visible color changes， indicating fish spoilage. The colorimetric results correlated well with the changes of total viable count and TVB-N during tuna storage.

Abstract:This study was to investigate the germicidal efficacy and mechanism of ultrasound combined with lactic acid against Salmonella planktonic and biofilm cells. The results showed that ultrasound (400 W) combined with lactic acid (0.5% and 1.0%) had synergistic germicidal effects. The ultrasound (400 W) combined with 1% lactic acid could inactivate Salmonella planktonic cells to zero within 30 min， and could inactivate biofilm cells to lower than the detection level within 60 min. Scanning electron microscope(SEM)， confocal laser scanning microscopy， and the ATP leakage analysis showed that ultrasound combined with lactic acid could seriously damage cell morphology， increase the permeability of cell membrane and cause the release of intracellular ATP. In addition， the activity of respiratory chain dehydrogenase significantly decreased after treatment with ultrasound combined with lactic acid. Therefore， ultrasound combined with lactic acid had synergistic effect against Salmonella planktonic and biofilm cells.

Abstract:There are many types of hams and their origins are different. This article uses laser-induced breakdown spectroscopy (LIBS) combined with machine learning algorithms to carry out research on the identification of ham origins. The LIBS spectrum data of 16 ham slice samples(4 Rugao ham samples， 5 Jinhua ham samples， 7 Xuanwei ham samples) were collected in the experiment， using K-Nearest Neighbor (KNN)， Support Vector Machine (SVM) and Deep Neural Network (DNN) classifies the origin of ham samples， and studies the dimensionality reduction processing of the spectrum data of the ham samples using Principal Component Analysis (PCA)， and then combines the KNN and SVM algorithms to classify the samples and the speed of modeling And the impact of forecast accuracy. The research results show that: KNN and SVM combined with PCA， the modeling and analysis time is greatly reduced； the average accuracy of the four classification methods of KNN， PCA+KNN， SVM， and PCA+SVM are 70.53%， 73.50%， 79.53%， and 80.42%， when using KNN and SVM combined with PCA， the classification accuracy is improved slightly； Using DNN to classify the ham samples， the classification accuracy rate can reach 85.56%， compared with KNN and SVM， DNN has a higher classification accuracy rate for ham LIBS spectrum data. The above show that LIBS combined with machine learning algorithm is feasible to distinguish ham samples from different origins.

Abstract:To explore the spectral standardization method of NIR spectrometers with different spectral principles， the crude protein of wheat flour was taken as the specific detection standard， and the spectra of wheat flour samples collected by three NIR spectrometers with different principles were taken as the research object. The standardization method of near infrared spectrum is studied by using direct standardization(DS) and piecewise direct standardization (PDS) and simple linear regression direct standardization (SLRDS) algorithms respectively， by Euclidean distance (D)， spectral standardized error rate (SSER) spectral differences between the spectral analysis of the main， from the machine， The prediction effect was evaluated by predicting correlation coefficient (Rp)， standard deviation of prediction (RMSEP) and relative standard deviation (RPD). The results show that: 1) After the spectral standardization of the three algorithms， the difference between the master and the slave spectrum is significantly reduced， and the prediction effect of the transferred model is greatly improved. The prediction effect of the slave S2 is better than that of the slave S1. 2) Among the three algorithms， the prediction error rates of the two slave machines are the smallest after the DS algorithm is standardized. SSERave and SSERmax of the slave machine S1 are 0.9057 and 3.3667， Rp， RMSEP and RPD are 0.8949， 0.7052 and 2.2408， SSERave and SSERmax of the slave machine S2 are 0.6595 and 4.3691， Rp， RMSEP and RPD are 0.9687， 0.4105 and 4.0284， respectively. The spectral standardization of the three algorithms can be applied to different types of NIR analyzers， and the NIR correction model of crude protein content in wheat flour can be shared.

Abstract:It is of significance to detect and monitor the heterocyclic aromatic amines (HAAs) contents in Cantonese roast goose because they are very easy to be formed in the high-temperature processing. In order to develop a method on the basis of high-performance liquid chromatography coupled to quadrupole orbitrap high-resolution mass spectrometry (HPLC-Q-Orbitrap HRMS) for the determination of 7 HAAs in Cantonese roast goose， one of the traditional Chinese food， samples were homogenized with NaOH-acetonitrile solution， which could achieve saponification hydrolysis of oil in the samples and extraction of target HAAs. The extraction solution was purified by StrataTM-X-C solid phase extraction cartridge， separated on a C18 column by gradient elution with mobile phase consisting of acetonitrile and 1 mmol/L ammonium acetate containing 0.05% formic acid， detected by electrospray positive ion， full scan and data-dependent scan modes. Retention time， accuracy of primary ion mass in combination with matching of secondary fragments to the library was used for qualitative analysis， and the internal standard method combined with the peak area of primary ion was used for quantitative analysis of HAAs. Results showed that the mass accuracy of the target HAAs was less than 3×10-6， with good linearity in the range of 0.100-100 μg/L， and the correlation coefficients were greater than 0.997. The limits of detection and limits of quantification were 0.02-0.15 μg/kg and 0.05-0.5 μg/kg， respectively. Recoveries of 7 HAAs were good at three spiked concentrations. The established HPLC-Q-Orbitrap HRMS method has high sensitivity， accurate and reliable results， and can be applied to detecting nonpolar HAAs in Cantonese roast goose.

Abstract:Rice sour soup is a traditional fermented food with sour taste， unique flavor and various health functions， which is formed by spontaneous fermentation with glutinous rice flour. To understand the effect of flavors on the taste of rice sour soup， we systematically evaluated the taste of rice sour soup and analyzed the taste-related compounds and using untargeted metabolomics techniques based on gas chromatography time-of-flight mass spectrometer (GC-TOF-MS ) coupled with derivatization and ultrahigh-performance liquid chromatography coupled with QExactive HF-X mass spectrometry (UHPLC-QE-MS ). The results showed that 49 different metabolites were identified based on VIP (variable importance of projection) > 1.00 and P < 0.05， including 27 organic acids， four amino acids， nine carbohydrates， three alcohols， four aldehydes and two esters. And then， the metabolite pathways related different metabolites were revealed that there were ten significant differential metabolic pathways (Impact > 0.01， P < 0.05). Finally， the correlation analysis of different metabolites and taste indicators of sour soup revealed that there were the statistically significant positive relationships between fatty acids (oleic acid， linoleic acid， and myristic acid)， organic acids (lactic acid， tartaric acid， malic acid， succinic acid) and the sour taste； between isomaltulose， lactose， glycine and umami； between erythritol， glycerol， threonine and palatability； between lactulose， ?琢-D-glucose， mullein， maltotetraose， N-acetyl-DL-aspartic acid and aftertaste； between succinic anhydride， p-hydroxyphenyl lactate， lactose and mouthfeel richness. Therefore， this study analyzed the relationship between flavors and taste of fermented rice sour soup， and laid an important theoretical foundation for the stability and improvement of sour soup quality in industry.

Abstract:Objective: The aim of this study is to explore the relationship between anthocyanins content in blueberry (Vaccinium spp.) fruits and environmental factors such as altitude and latitude of different growing locations. Methods: Rabbiteye blueberry 'Brightwell' (Vaccinium ashei cv. 'Brightwell') grown in ten locations of China with different altitude and latitude were investigated with their anthocyanin distribution. High performance liquid chromatography (HPLC) and High performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS) were used to qualitatively and quantitatively analyze anthocyanins in blueberry fruits， and the composition and content of anthocyanins in blueberry fruits from different growing locations were compared. Results: A total of 13 anthocyanins from five anthocyanidins were detected in blueberry fruits. The anthocyanidin with the highest content was malvidin， followed by cyanidin， delphinidin， petunidin， and peonidin. All the anthocyanidins had three glycosides except that peonidin only was detected with galactoside. The total content of galactoside was higher than that of arabinoside and glucosides. The contents of malvidin-3-O-galactoside and cyanidin-3-O-galactoside were the highest in blueberry fruits， while the contents of delphinin-3-O-glucoside and petuniatin-3-O-glucoside were the lowest， which were not detected or existed in some blueberry fruits. The composition of anthocyanins in blueberry fruits from different growing locations was similar， but the contents of anthocyanins were different. The total anthocyanin content in blueberry fruits from Longpeng County of Yunnan Province at a low latitude and high altitude was the highest， while the total anthocyanin content in blueberry fruits from Zhejiang Caota at a high latitude and low altitude was the lowest. Conclusions: The geographical environment of different growing locations affects the distribution of anthocyanins in blueberry fruits， and high altitude is beneficial for the synthesis and accumulation of anthocyanins in blueberry fruits.

Abstract:To investigate the effects of saturated steam treatment on the changes of bioactive components and volatile components of white radish during drying. Based on the traditional processing process of Peony Swallow， different saturated steam treatment times were selected to study the variation of bioactive components and volatile components in the saturated steam-heat pump combined drying process of white radish. The results showed that the bioactive components of white radish showed a general decreasing trend during drying. Compared with single heat pump drying， saturated steam-heat pump combined drying was more conducive to the retention of bioactive components， and the results of saturated steam treatment for 6 min were the most obvious. After drying for 180 min， the contents of Vitamin C (VC)， total phenol and total sugar increased by 22.98%， 66.82% and 54.01%， respectively， compared with that of single heat pump drying. Using headspace solid-phase microextraction and gas chromatography-mass spectrometry identified in fresh green radish there are 26 kinds of volatile components， and isothiocyanates were the main volatile components， accounting for a total of 12 components of 71.99%. After the combination of saturated steam-heat pump drying， the relative contents of isothiocyanates， sulfides and alcohols in the radish decreased， while the relative contents of aldehydes and ketones increased. After saturated steam treatment， n-hexanal， heptyl aldehyde， n-octanal， ethyl palmitate， geranifolyl acetone and other flavor substances with floral， fruit and tea fragrance were added to improve the flavor of white radish. The research results can provide a theoretical basis for the industrial production of Peony Swallow.

Abstract:GC and GC/MS were used to analyze the volatile substances in 100 Maotai-flavor liquor samples with 5 qualities from a liquor company. Combined with odor active values and chemometrics， the identification model was established and the key difference substances were found. The results showed that a total of 29 volatile components were detected by direct injection method， among which 21 compounds contributed to the formation of Maotai-flavor liquor aroma. Clustering heat map can intuitively show the content differences of volatile components and the clustering process in wine samples of different quality. Principal components analysis was used to construct the identification model， and the results were consistent with the cluster heat map analysis. Partial least squares discriminant analysis was used to identify 12 key differential components in five different qualities， including ethyl 2-methylbutyrate， ethyl hexadecanoate， 1-butanol， 1-propanol， 1， 2-propanediol， 3-methylbutanoic acid， 2-methylpropionic acid， acetal， acetaldehyde， furfural， furfuryl alcohol， phenylethanol. By substituting the quantitative analysis results of different grades of Maotai-flavor liquor from other three liquor companies into the established identification model， effective discrimination can be achieved.

Abstract:In this study， 16 kinds of teas with good sales were selected as the representative， the contents of total phenols， total flavonoids， amino acid nitrogen， reducing sugar and total sugar in different tea samples were compared， and ascorbic acid was used as the positive control， scavenging activity against DPPH radical， scavenging activity against ABTS radical， reducing power and metal ion chelating activity were used to evaluate the antioxidant activity of different tea samples； in addition， correlation analysis， cluster analysis and principal component analysis were used to reveal the complex relationship between antioxidant substances and antioxidant activities of 16 kinds of tea samples. The results showed that there were significant differences in the contents of antioxidant substances and antioxidant activities among different tea samples except a few tea samples， the scavenging activity against DPPH radical of the Buxus jintan tea and Golden sprout tea were the strongest， the scavenging activity against ABTS radical of West Lake Longjing tea was the strongest， the reducing power of Golden sprout tea was the strongest， the metal ion chelating activity of Nanjing Huanglongxian tea was the strongest. Golden sprout tea， Nanjing Huanglongxian tea， Buxus jintan tea， West Lake Longjing tea and Xinyang Maojian tea had higher comprehensive scores. In this study， the antioxidant activities and antioxidant substance of commercially available teas were evaluated comprehensively， which can lay data foundation for the study of antioxidant mechanism of teas and provide reference for consumers to select tea.

Abstract:Caco-2 cells are derived from human colon cancer cell lines， which exhibit many characteristics similar to small intestinal epithelial cells like microvilli structure， brush-like edges， and tight junctions. It is currently the most widely used and classic model about test in vitro. In recent years， with the development of cell culture technology. The evaluation of the absorption and metabolism mechanism and function of food functional factors by cell model which has become a research hotspot. This article starts with the establishment and evaluation methods of the Caco-2 cell model and systematically summarizes the anti-inflammatory， anti-oxidation and anti-proliferation of functional food extracts in Caco-2 cells. Then absorption， metabolism， and transport mechanisms in cells are combined to provide a prospect for the development of the Caco-2 cell model in the field of co-culture. In order to improve the limitations of the Caco-2 cell model and lay the foundation for the further development of a cell culture model with high accuracy， high cost-effectiveness and closer to the internal environment.

Abstract:Foodborne diseases caused by foodborne pathogens seriously threaten human health. Sensitive and rapid detection of foodborne pathogens has become an important means to prevent disease occurrence. Biosensors have the advantages of high sensitivity， real-time quantification without enrichment， and easy on-site detection. The combination of CRISPR/Cas system combined with biosensors can improve the sensitivity and accuracy of biosensors detection. This article introduces the classification and mechanism of the CRISPR/Cas system， reviews various biosensors based on CRISPR/Cas for the detection of foodborne pathogens， including fluorescent sensors， electrochemical sensors， and lateral flow strip， and analyzes the advantages and disadvantages of different Cas protein detection， so as to provide reference for the detection of foodborne pathogens.

Abstract:Conjugated linoleic acid is a general term for a group of positional and spatial isomers of linoleic acid， among which the physiologically active isomers are cis-9， trans-11 and trans-10， cis-12 conjugated linoleic acid， which has rich nutritional and medicinal values. The isomerase of linoleic acid obtained by isolation and purification in Lactococcus spp. and Streptococcus spp. and other Lactobacillus， Propionibacterium and Rumen bacteria as well as other genera can catalyze the isomerization of linoleic acid to conjugated linoleic acid， and the synthesis of conjugated linoleic acid by enzymatic method can overcome the shortcomings of the traditional chemical synthesis method. This article has reviewed the recent research on the use of UV， microwave， plasma mutagenesis， ion injection and other physical or chemical methods to mutate and modify linoleic acid isomerase， optimize enzyme production conditions and enzymatic properties at home and abroad， and also described the related research on the use of targeted mutation， gene knockout and other genetic engineering methods to genetically modify the production strain and optimize the culture conditions to improve the yield of conjugated linoleic acid， so as to further screen the high yield. This study provides a theoretical basis for further screening of high-yielding conjugated linoleic acid strains and industrial application of conjugated linoleic acid.

Abstract:Ethyl carbamate (EC) is usually formed by the spontaneous reaction between ethanol and by-products produced by incomplete metabolism of nitrogen-containing compounds during the fermentation of fermented foods (bread， sour milk， soy cheese， etc.) and alcoholic beverages (wine， sake， Chinese yellow rice wine， etc.). EC is a potential genotoxic and carcinogenic to humans. Chinese yellow rice wine is a traditional and unique fermented wine in China. It is popular among consumers because of its unique flavor and high nutritional value. However， EC content of traditional Chinese yellow rice wine is significantly higher than other alcoholic beverages， which gives a potential threat to the health of consumers. Therefore， EC reduction is of great importance to the sustainable development of the rice wine industry. In this paper， the metabolic regulation mechanism of urea， citrulline and arginine was comprehensively introduced， and the methods of controlling EC production in rice wine fermentation were summarized.

Abstract:Marine polysaccharides， including seaweed polysaccharides， marine animal polysaccharides and marine microbial polysaccharides， are a class of polysaccharides isolated and purified from marine and lake organisms， which have the function of adjusting gastrointestinal function， regulating blood sugar and lipid value， controlling obesity， anti-radiation， anti-tumor， anti-aging and a series of biological activities. The types and structures of ocean polysaccharides， their effects on intestinal flora， and their regulatory effects on host nutrient metabolism were reviewed in this manuscript， aiming to provide the reference for further research on marine polysaccharides function.

Abstract:Food safety risk assessment is an important content and key link in food safety management， and scientific rationality and fairness are the key features of a good evaluation system. The traditional arithmetic weighted average method and geometric weighted average method cannot reflect the decisive effect of high-scoring items on the total item， and the fuzzy evaluation method cannot meet the strictly monotonic paradigm requirements. Based on the Euclidian vector modulus length， this paper puts forward the concept of generalized vector modulus length， which is used as a method of score mapping from sub-items to total item. This method can meet the strict monotony paradigm requirement. By selecting different parameter value ranges， not only the risk index but also the safety index can be mapped reasonably. Verification by actual data shows that it can help build an excellent evaluation system. After rigorous mathematical derivation， it is proved that the weighted average method， geometric average method， fuzzy evaluation method， etc. are all examples of this proposed mapping method under special parameters. The generalized vector modulus method is a unified mapping form of all these evaluation methods， and has a wide range of adaptability.

Abstract:Eggs， rich in nutrition， are favored by consumers. However， in recent years， food poisoning by Salmonella， and events that agricultural and veterinary drug residues exceed the standard occurred frequently， causing people to worry about the safety of clean eggs. Four main nodes in the whole industrial chain of clean eggs， namely breeding， storage， processing， and circulation， were selected to establish an entity-connection model (ER diagram). The total production factors (4M1E) in each sub-node， namely man， machine， material information， method， and environments at each main node were analyzed. Hazard analysis was conducted throughout the whole industrial chain of clean eggs； the critical control points (Critical Control Points， CCPs) determined， corresponding control measures proposed. Data collection specifications were established prior to conducting risk assessment. A security control system was designed for the entire industrial chain of clean eggs， including the quality and safety intelligent management system of clean eggs' entire industrial chain and the supervision system of external regulatory agencies. A system based on the "cloud + manage + end" logic of clean eggs whole industry chain traceability platform was established. The research of this subject provides a new idea for food safety control of clean eggs， which is expected to reduce the cost of safety management of clean eggs and achieve accurate traceability.

Abstract:Objective: To clarify the characteristics and direction of the development of plant-based foods in China， provide insight into the development needs of plant-based foods industry， refine the trade consensus of industrial science， technology and policies， as well guide and standardize industrial development. Method: The relevant experts in academic and industrial circles were organized to form this consensus after extensive discussions through enquiries， literature retrieval and seminars. Results: Plant-based food is a new category that has similar quality characteristics to animal food and meets the nutritional needs of consumers. The development of plant-based foods is helpful to optimize the diet structure of residents and improve nutrition and health level， realize efficient utilization of food resources and guarantee food security in China. The processing of plant-based foods should achieve the goals of high-quality protein， rich nutrition， true texture， excellent flavor， similar color， and so on. Policy guidance and support for the plant-based foods trade should be strengthened to promote the high-quality development of China's plant-based foods industries. Conclusion: Plant-based foods meet the strategic needs of national sustainable development， and should be innovated and improved constantly in science， technology， laws and regulations.