Impacts of Aggregation Methods and Trophospecies Number on the Structure and Function of Marine Food Webs

Aggregation of species with similar ecological properties is one of the effective methods to simplify food web researches.However,species aggregation will affect not only the complexity of modeling process but also the accuracy of models’outputs.Selection of aggregation methods and the number of trophospecies are the keys to study the simplification of food web.In this study,three aggregation methods,including taxonomic aggregation(TA),structural equivalence aggregation(SEA),and self-organizing maps(SOM),were analyzed and compared with the linear inverse model–Markov Chain Monte Carlo(LIM-MCMC)model.Impacts of aggregation methods and trophospecies number on food webs were evaluated based on the robustness and unitless of ecological net-work indices.Results showed that aggregation method of SEA performed better than the other two methods in estimating food web structure and function indices.The effects of aggregation methods were driven by the differences in species aggregation principles,which will alter food web structure and function through the redistribution of energy flow.According to the results of mean absolute percentage error(MAPE)which can be applied to evaluate the accuracy of the model,we found that MAPE in food web indices will increase with the reducing trophospecies number,and MAPE in food web function indices were smaller and more stable than those in food web structure indices.Therefore,trade-off between simplifying food webs and reflecting the status of ecosystem should be con-sidered in food web studies.These findings highlight the importance of aggregation methods and trophospecies number in the analy-sis of food web simplification.This study provided a framework to explore the extent to which food web models are affected by dif-ferent species aggregation,and will provide scientific basis for the construction of food webs.

Sampling Methods and Countermeasures for Food Enterprises

In this paper,by combining sampling methods for food statistics with years of sample sampling experience,various sampling points and corresponding sampling methods are summarized.It hopes to discover food safety risks and improve the level of food safety.

Exploration of Teaching Reform of Food Machinery and Equipment Course Based on New Engineering Concept

The new engineering concept aims to train high-quality engineering talents to meet the needs of future science and technology and industrial development through the reform of education and teaching.Under the background of"new engineering",by introducing cutting-edge knowledge of the industry and interdisciplinary integration,adopting innovative teaching methods such as project-driven teaching and flipped classroom,strengthening experimental teaching and school-enterprise cooperation,and establishing comprehensive evaluation and feedback mechanism,Food Machinery and Equipment course is reformed to improve the teaching quality and train high-quality engineering talents to meet the needs of modern food processing industry.

Methods to detect a vian influenza virus for food safety surveillance

Avian influenza （AI）, caused by the influenza A virus, has been a global concern for public health. AI outbreaks not only impact the poultry production, but also give rise to a risk in food safety caused by viral contamination of poultry products in the food supply chain. Distinctions in AI outbreak between strains H5N1 and H7N9 indicate that early detection of the AI virus in poultry is crucial for the effective warning and control of AI to ensure food safety. Therefore, the establishment of a poultry surveillance system for food safety by early detection is urgent and critical. In this article, methods to detect AI virus, including current methods recommended by the World Health Organization （WHO） and the World Organisation for Animal Health （Office International des Epizooties, OIE） and novel techniques not commonly used or commercialized are reviewed and evaluated for feasibility of use in the poultry surveillance system. Conventional methods usually applied for the purpose of AI diagnosis face some practical challenges to establishing a comprehensive poultry surveillance program in the poultry supply chain. Diverse development of new technologies can meet the specific requirements of AI virus detection in various stages or scenarios throughout the poultry supply chain where onsite, rapid and ultrasensitive methods are emphasized. Systematic approaches or integrated methods ought to be employed according to the application scenarios at every stage of the poultry supply chain to prevent AI outbreaks.

Development of an analytical method for multi-residue quantification of 18 anthelmintics in various animal-based food products using liquid chromatography-tandem mass spectrometry

In this study,we developed a simple screening procedure for the determination of 18 anthelmintics(including benzimidazoles,macrocyclic lactones,salicylanilides,substituted phenols,tetrahydropyrimidines,and imidazothiazoles)in five animal-derived food matrices(chicken muscle,pork,beef,milk,and egg)using liquid chromatography-tandem mass spectrometry.Analytes were extracted using acetonitrile/1% acetic acid(milk and egg)and acetonitrile/1% acetic acid with 0.5 mL of distilled water(chicken muscle,pork,and beef),and purified using saturated n-hexane/acetonitrile.A reversed-phase analytical column and a mobile phase consisting of(A)10 mM ammonium formate in distilled water and(B)methanol were used to achieve optimal chromatographic separation.Matrix-matched standard calibration curves(R^(2)≥0.9752)were obtained for concentration equivalent to ×1/2,×1,×2,×3,×4,and×5 fold the maximum residue limit(MRL)stipulated by the Korean Ministry of Food and Drug Safety.Recoveries of 61.2e118.4%,with relative standard deviations(RSDs)of ≤19.9%(intraday and interday),were obtained for each sample at three spiking concentrations(×1/2,×1,and ×2 the MRL values).Limits of detection,limits of quantification,and matrix effects were 0.02e5.5 mg/kg,0.06e10 mg/kg,and -98.8 to 13.9%(at 20 μg/kg),respectively.In five samples of each food matrix(chicken muscle,pork,beef,milk,and egg)purchased from large retailers in Seoul that were tested,none of the target analytes were detected.It has therefore been shown that this protocol is adaptable,accurate,and precise for the quantification of anthelmintic residues in foods of animal origin.

Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method

In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.

Tartrazine Exposure Assessment by Using Food Frequency Method in North Jakarta, Indonesia

Stipulating maximum level of food additives in food should be conducted to anticipate excessive usage, guarantee food safety, and as reference in food inspection. However, to support adequate stipulating, information about food aditives exposure assessment must available. In fact, this information is stills very few in Indonesia. Tartrazine is one of food additives that most frequently used in food product. The objective of this research was to conduct the exposure assessment of tartrazine from food products which have enlisted in National Agency for Drug and Food Control (NADFC) of Indonesia by using food frequency method with respondent from North Jakarta. The steps of research were survey preparation, food consumption survey from 150 respondents representing groups of children, adolescents, and adults, data processing, and data analysis. The result showed that mean value of food consumption containing tartrazine by all respondents was 306.38 g/person/day. The highest mean of consumption in total population groups was by children due to higher food consumption frequency and portion. The five highest food containing tartrazine which were consumed by all respondents were instant noodles, powder concentrate for beverages, non-carbonated beverages, carbonated beverages, and biscuits. All exposure assessment in this research did not exceed the Acceptable Daily Intake (ADI) for tartrazine. The mean value of exposure by all respondents was 231.24 μg/kg BW (3.08% ADI). The highest mean value of exposure in total population groups was by children due to their higher food consumption and lower body weight. The major contributing foods to tartrazine exposure were instant noodles, non-carbonated beverages, powder concentrate for beverages, biscuits, and snacks. Instant noodles had the highest mean value of consumption and tartrazine exposure for all respondents in North Jakarta. Respondent which had the highest mean value of consumption and tartrazine exposure was by children. Snacks were relative low consumed but high tartrazine exposure.

Hu Foods and Production Methods in Qimin Yaoshu( Important Arts for the People's Welfare)

Qimin Yaoshu( Important Arts for the People's Welfare) made a detailed record of the diet and its production methods in the middle and lower reaches of the Yellow River during the Wei Dynasty.Hu foods are important parts in the book.Hu foods recorded in Important Arts for the People's Welfare mainly include cheese products,cake products,and dish products.These contents not only reflect the exchange of diet culture between different nationalities in the middle and lower reaches of the Yellow River during this period,but also reflect the breadth and depth of ethnic exchanges and integration in this period.

Analysis of Urea in Petfood Matrices: Comparison of Spectro-Colorimetric, Enzymatic and Liquid Chromatography Electrospray Ionization High Resolution Mass Spectrometry Methods

Adulteration may consist in non authorized source of nitrogen addition to increase the protein content of some raw materials. Urea which is authorized for feed is a non nutritional source of nitrogen in food and pet food. Adulteration of food or pet food raw material by urea is thus monitored by manufacturer and governmental authorities with official methods which are either enzymatic (Association of Official Agricultural Chemists, AOAC) or spectro-colorimetric (European Community, EC). Each method gives results which are not comparable and spectro-colorimetric methods may result in false-positive urea detection. Liquid chromatographic (LC/UV-DAD) analysis of extracts from spectro-colorimetric method indicates that presence of free amino-acid may interfere with colorimetric detection of urea in the EC method with pet food samples. Liquid chromatography electrospray ionization high resolution mass spectrometry (LC/ESI-HRMS) has allowed to quantify low content (<0.01%) of urea in pet food water extracts for samples which resulted in significant urea detection with colorimetric method and in content below the detection threshold with enzymatic method. This study demonstrates the EC colorimetric method is not applicable to pet food and also food samples which have a complex composition with significant levels of free amino acids. On the other hand we clearly evidenced by means of the LC/ESI-HRMS results that the AOC Enzymatic method is applicable to urea quantification in pet food samples and gives reliable results.

STUDY ON THE ASSAY QUALITY OF FOOD GRADE GPR BY UV—VIS METHOD

In this paper, the kind of remanent small molecules in unsaturated polyester res(?) (UP resin) , the best extractant and the best suitalbe extractive time for measuring the content of these small molecules were studied using ultraviolet- visible spectrophotometry ( UV-VIS method). According to the principle of additivity lightness absorption for mixid solution, the contents of samll molecules in several kinds of cured UP resin were measured. It is pointed out that the UV-VIS method in the assay quality of food grade GRP products is more suitable to China.

Effects of Foods on Maturity and Spawning Induction Methods on Ovulation of Rice Field Eel Monopterus albus(Zuiew,1793)in Thua Thien Hue Province,Vietnam

Adult rice field eels with 125.52±27.99 g body weight corresponding to 44.79±5.93 cm in length were maturity cultured in a 5 m^2 cement tank without mud for three months with density 30 eels/m^2.Eel broodstocks were fed with three types of food including:sea fish(T1),commercial pellet food(T2)and mixed food—50%sea fish and 50%commercial pellet food(T3).Result showed that the maximum gonadosomatic index(GSI)of female eels fed by sea fish(2.89%±0.67%)was higher than both commercial pellet food(1.62%±0.62%)and mixed food(2.03%±0.82%)(P<0.05),while,GSI of male eels was 1.27%±0.31%,0.68%±0.23%and 1.14%±0.41%(P>0.05).Maturity rate of female fed by sea fish(88.91%±9.64%)was higher than commercial pellet food(61.12%±9.64%)(P<0.05).The maturity rate of male eels was rather low and there was not significantly different among treatments(P>0.05).Then.the eels were induced for spawning with two kinds of hormones,including T1:human chorionic ganadotropin(HCG)at 1,500 IU/kg,T2:luteinzing hormone-releasing hormone(LHRH-a)at 150μg/kg and domperidon 10 mg/kg,and T3:control without hormone.The results of spawning induction methods showed that the reproduction rate of female eels induced by LHRH-a and HCG hormones were higher than that by natural reproduction method(P<0.05).Others,the survival rate of fry eels after 5 d using natural reproduction method(92.65%±2.54%)was higher than both using LHRH-a(67.77%±1.91%)and HCG(68.65%±1.23%)hormones(P<0.05).The average diameter of eggs was 3.40-3.41 mm and the length of newly hatched eels was 1.72±0.19 cm.

Food Safety Detection Methods Applied to National Special Rectification of Product Quality and Food Safety

Afour-month period of national special rectification for product quality and food safety officially started on August 25, and was focused on eight fields, including those of agricultural products and processed foods.……

Suggestions on Curriculum Reform of Food Major in the Context of Educational Reform

The food major is an application-oriented major that involves a wide range of professional knowledge and disciplines,and provides applied talents with food production,inspection,and sales skills to the society.With the rapid development of society,the demand of social employers for talents also shows a diversified trend.For the cultivation of food professionals in the new era,it is necessary to improve their innovative spirit and practical ability,in order to adapt to the diverse development needs of society.Under the background of education reform,this paper briefly analyzed the teaching strategies of food major,and put forward specific reform suggestions,hoping to promote education reform to effectively promote the sustainable development of food major,and effectively improve the quality of education.

Comprehensive Evaluation of New Maize Varieties for Grain and Fodder Based on Membership Function Method

To screen new maize(Zea mays L.)varieties suitable for food and fodder dual-purpose in Du'an Yao Autonomous County of Guangxi,the agronomic characters,yield and quality indexes of 12 new maize varieties were measured,and the correlation between various indexes were analyzed,and the comprehensive performance of tested varieties was evaluated by membership function method.The results showed that Guidan 671 had the highest grain yield and whole-plant biomass at 10908 and 49965 kg/hm^(2),respectively,and the second was Zhaoyu 215 with a grain yield and whole-plant biomass of 10086 and 47175 kg/hm^(2),respectively.Grain yield was highly significantly positively correlated with ear diameter and 100-grain weight(P<0.01),and significantly correlated with whole-plant biomass,starch content,ear length and grain number per row(P<0.05);and the whole-plant biomass was highly significantly correlated with the number of grains per row(P<0.01),and significantly correlated with starch content,panicle length,plant height and panicle height(P<0.05).The comprehensive performance scores of the tested varieties from high to low were Guidan 671,Zhaoyu 215,Guidan 669,Guidan 6208,Guidan 666,Guidan 6205,Guidan 660,Guidan 6203,Guidan 6206,Guidan 162,Guidan 668 and Guidan 673.According to the values of membership function and combined with various indexes,Guidan 671 and Zhaoyu 215 had good comprehensive performance,and could be used as the first choice for food and fodder dual-purpose maize varieties in Du'an Yao Autonomous County.

国内外食品快速检测方法评价技术研究

相比于国外成熟的快速检测方法评价技术体系,我国的评价技术体系发展滞后且有较多问题,严重制约了快检行业的发展。本文主要从验证方法、性能指标、测试要求等方面对各个评价技术体系做了对比分析。同时梳理了国内不同监管部门的评价技术体系发展与侧重,以期为我国食品快速检测方法确认政策和技术研究提供良好的借鉴,引导食品快速检测方法及产品的评价标准进一步规范,形成完善的科学评价方法和评价技术体系,促进我国食品安全及快速检测行业的健康发展。

杂粮食品加工现状及市场前景

杂粮通常指除了大米、小麦、玉米等主粮之外的其他谷豆类食物。杂粮能够为人体提供膳食纤维、维生素、矿物质和蛋白质等多种必需营养素,具有调节血糖、降血脂、预防癌症、促进肠道健康、提高免疫力等功效。其主要加工方式有粉类加工、粒类加工、片类加工、预熟加工和发酵加工,不同的加工方式工艺流程、市场需求和产业发展各不相同。杂粮食品发展前景广阔,这得益于健康饮食的趋势、健康零食的流行、餐饮市场的需求、农村市场的拓展以及科技创新的推动。

冷冻食品中冰晶检测技术的研究进展

冷冻加工过程中冰晶的形成与生长会对食品的品质造成极大影响。快速而准确地检测冷冻食品中的冰晶,以有效控制和调节其成核和生长,具有重要的科学价值。该文在总结冰结晶过程及其对冷冻食品品质影响的基础上,概述了近年来冷冻食品中冰晶检测技术的相关研究进展,并对未来发展趋势和面临的挑战进行了分析和展望。其中,基于光学、电学、磁学、声学等物理方法的新型冰晶检测技术具有无损在线检测的潜力,且可以结合人工智能技术,极大地提高冰晶检测的准确性和效率,是未来该领域的重要发展趋势。

粮食作物中真菌毒素脱毒技术及其防控措施研究进展

对粮食作物中真菌毒素的物理、生物及化学脱毒技术以及在粮食作物不同生产阶段的真菌毒素防控措施的研究进展进行了综述,其中重点围绕各类脱毒技术和防控措施的优缺点及适用范围进行了阐述,以期为推动粮食减损和保障食品安全提供思路。

食品中富马酸二甲酯测定方法研究现状

富马酸二甲酯因其防霉、保鲜效果好,在食品中被广泛应用。然而,富马酸二甲酯食用过多,会导致健康损害,已被列入我国第二批食品中可能违法添加的非食用物质名单。因富马酸二甲酯价格便宜,仍屡次被使用,并引发一系列食品安全问题,随着人们对食品安全和健康的关注不断增加,富马酸二甲酯引起了公众的关注,检测食品中富马酸二甲酯含量变得至关重要。本文主要对食品中富马酸二甲酯的提取方法和仪器检测方法研究现状进行阐述,为建立快速测定食品中富马酸二甲酯方法提供理论参考。

基于DEMATEL-ISM-ANP的城市应急供应链韧性综合评价研究——以郑州市口粮应急供应链为例

为提高城市应急供应链韧性,通过构建城市应急供应链韧性的概念模型,以郑州市口粮应急供应链为例,从基础设施、治理组织、情报信息三大影响因素出发,综合运用决策试验与评价实验室(DEMATEL)、解释结构模型(ISM)和网络层次分析(ANP)方法识别关键影响因素,明确各影响因素之间的作用路径,对城市口粮应急供应链韧性进行综合评价。结果表明,郑州市口粮应急供应链整体韧性值为0.372,基础设施网络与情报信息网络的韧性值分别为0.292和0.282,总体韧性水平仍有较大提升空间。基于此,从优化口粮应急基础设施、加强情报信息平台建设和提升组织机构应急治理能力等方面提出城市口粮应急供应链韧性提升的建议。