Most Japanese are enjoying rich and convenient dietary habits nowadays. However, majorities of Japanese are feeling anxiety about the future food supply because Japan＇s food self-sufficiency ratio has fallen most rap...Most Japanese are enjoying rich and convenient dietary habits nowadays. However, majorities of Japanese are feeling anxiety about the future food supply because Japan＇s food self-sufficiency ratio has fallen most rapidly in the last 45 years, and is lowest amongst countries with a population of more than 100 million. Major causes and mechanisms of the decline in the food self-sufficiency ratio over the last 45 years were analyzed. Drastic changes of dietary habits under rapid economic growth and sharp appreciation of the yen against the US dollar were found to be the major causes of the sharp decline of the food self-sufficiency ratio. Preliminary projections about the food self-sufficiency ratio in 2015 were carried out, and it was found that it will not be easy to achieve the policy goal of raising the food self-sufficiency ratio to 45% by 2015.展开更多
We investigate the weight-based food self-sufficiency ratio (WSSR) for Japan over a 50-year period (1961-2011) by applying factorial component analysis technique in order to measure the changes of the WSSR quantitativ...We investigate the weight-based food self-sufficiency ratio (WSSR) for Japan over a 50-year period (1961-2011) by applying factorial component analysis technique in order to measure the changes of the WSSR quantitatively. Quantitative data analysis is employed to determine the drivers of those changes. Numerical results show that Japan experienced a drastic decline in its food self-sufficiency ratio (FSSR) during the above period. The factorial component analysis shows that such a decline was caused by the changes in the FSSR of the food groups/items, not in the quantity of the food supply. A number of characteristics of those changes are presented and a list of major food groups that have major impacts on the changes is constructed. The findings in this paper reiterate the alarming food security problem in Japan and provide clear insight into the causes of this problem. The findings in this study pick up where previous studies have left off, aid the food-related policy-making process and identify new ideas for future food research.展开更多
With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, disti...With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, distilled monoglycerides and transglutaminase （TG enzyme）, on the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that, with respective addition of 6% modified starch, O. 1% compound phosphate, 10% maltodextrin, 0.4% guar gum, 0.4% distilled monoglyceride and 0.3% transglutaminase, the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers were the highest.展开更多
Using an unbalanced panel data covering 75 countries from 1991 to 2019,the authors explore how the political risk impacts on food reserve ratio.The empirical findings show that an increasing political risk negatively ...Using an unbalanced panel data covering 75 countries from 1991 to 2019,the authors explore how the political risk impacts on food reserve ratio.The empirical findings show that an increasing political risk negatively affects food reserve ratio,and the same effects hold for both internal risk and external risk.Moreover,the authors find that the increasing external or internal risks both negatively affect food production and food exports,but external risk does not significantly impact food imports and it positively impacts food consumption,while internal risk negatively impacts food imports and food consumption.The results suggest that most governments have difficulty raising subsequent food reserve ratios in face of an increasing political risk,no matter if it is an internal risk or an external risk although the mechanisms behind the impacts are different.展开更多
稳定同位素质谱法(Stable Isotope Ratio Mass Spectrometry,IRMS)是一种质谱技术,专注于测量样品(如食品)中的碳、氮和氢等元素的稳定同位素比率。通过分析食品样品中特定元素的稳定同位素组成,IRMS能够追踪食品的来源并验证其真实性...稳定同位素质谱法(Stable Isotope Ratio Mass Spectrometry,IRMS)是一种质谱技术,专注于测量样品(如食品)中的碳、氮和氢等元素的稳定同位素比率。通过分析食品样品中特定元素的稳定同位素组成,IRMS能够追踪食品的来源并验证其真实性。本文通过介绍稳定同位素质谱技术的原理、技术分类,并分析其在食品掺假检测和产品溯源中的应用,旨在为检验人员和监管部门提供技术指导和理论支持。展开更多
文摘Most Japanese are enjoying rich and convenient dietary habits nowadays. However, majorities of Japanese are feeling anxiety about the future food supply because Japan＇s food self-sufficiency ratio has fallen most rapidly in the last 45 years, and is lowest amongst countries with a population of more than 100 million. Major causes and mechanisms of the decline in the food self-sufficiency ratio over the last 45 years were analyzed. Drastic changes of dietary habits under rapid economic growth and sharp appreciation of the yen against the US dollar were found to be the major causes of the sharp decline of the food self-sufficiency ratio. Preliminary projections about the food self-sufficiency ratio in 2015 were carried out, and it was found that it will not be easy to achieve the policy goal of raising the food self-sufficiency ratio to 45% by 2015.
文摘We investigate the weight-based food self-sufficiency ratio (WSSR) for Japan over a 50-year period (1961-2011) by applying factorial component analysis technique in order to measure the changes of the WSSR quantitatively. Quantitative data analysis is employed to determine the drivers of those changes. Numerical results show that Japan experienced a drastic decline in its food self-sufficiency ratio (FSSR) during the above period. The factorial component analysis shows that such a decline was caused by the changes in the FSSR of the food groups/items, not in the quantity of the food supply. A number of characteristics of those changes are presented and a list of major food groups that have major impacts on the changes is constructed. The findings in this paper reiterate the alarming food security problem in Japan and provide clear insight into the causes of this problem. The findings in this study pick up where previous studies have left off, aid the food-related policy-making process and identify new ideas for future food research.
基金Supported by National Undergraduate Training Program for Innovation and Entrepreneurship(201410459011)
文摘With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, distilled monoglycerides and transglutaminase （TG enzyme）, on the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that, with respective addition of 6% modified starch, O. 1% compound phosphate, 10% maltodextrin, 0.4% guar gum, 0.4% distilled monoglyceride and 0.3% transglutaminase, the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers were the highest.
基金supported by the National Natural Science Foundation of China under Grant Nos.71972010 and 72201120the Natural Science Foundation of Jiangxi under Grant No.20232BAB201027the Program of Graduate Education and Teaching Reform of Jiangxi Province under Grant No.JXYJG-2023-008。
文摘Using an unbalanced panel data covering 75 countries from 1991 to 2019,the authors explore how the political risk impacts on food reserve ratio.The empirical findings show that an increasing political risk negatively affects food reserve ratio,and the same effects hold for both internal risk and external risk.Moreover,the authors find that the increasing external or internal risks both negatively affect food production and food exports,but external risk does not significantly impact food imports and it positively impacts food consumption,while internal risk negatively impacts food imports and food consumption.The results suggest that most governments have difficulty raising subsequent food reserve ratios in face of an increasing political risk,no matter if it is an internal risk or an external risk although the mechanisms behind the impacts are different.
文摘稳定同位素质谱法(Stable Isotope Ratio Mass Spectrometry,IRMS)是一种质谱技术,专注于测量样品(如食品)中的碳、氮和氢等元素的稳定同位素比率。通过分析食品样品中特定元素的稳定同位素组成,IRMS能够追踪食品的来源并验证其真实性。本文通过介绍稳定同位素质谱技术的原理、技术分类,并分析其在食品掺假检测和产品溯源中的应用,旨在为检验人员和监管部门提供技术指导和理论支持。
