ZTE Rolls Out the First Full-Scale BBU+RRU Solution in the Industry

August 7,2007,Shenzhen,China-ZTE Corporation ("ZTE"),a leading global provider of telecommunications equipment and network solutions,announced today the official launch of its GSM BBU+RRU Solution

ZTE Records Highest Industry Growth for Optical Networking Solutions

ZTE Corporation has the highest industry sales growth in the area of Optical Networking (ON)last year,according tothe report published by

ZTE IPTV Low Bit Rate High Definition Transcoding Solution Nominated for Global IPTV Industry Award

ZTE Corporation announced on 1 March that its innovative IPTVlowbitrate highdefinition transcoding solution has been nominated for the World＇s Best Component or Enabler Award by the IPTV World Forum. The ZTE solution is on display at the Mobile World Congress 2012 （MWC 2012） in Barcelona.

Snack (Re)formulation in the Improvement of Health Effects on Glycaemia and Satiety Responses: Preliminary Results

Snacking impacts the overall quality of dietary patterns, nutrition and health outcomes. Highly processed snack foods are normally unhealthy due to higher saturated fat content, refined grains (carbohydrates), and artificial ingredients. Snack product (re)formulation using plant-based wholesome ingredients has the potential to improve health effects including glycaemia, satiety responses, and lipid metabolism. Oat (Avena sativa L.) has gained increased popularity as a food item in recent decades due to its perceived or real health benefits, principally related to the bran content of oats. We have developed a healthier snack prototype using rolled oats as main ingredients. Other ingredients include oat bran, dried fruits, and nuts. For initial trials, these ingredients were combined in various combinations and composition to produce a formula having a good nutrient profile score (≤4) that meets the criteria of FSANZ for making health-related claims. The proportions of the ingredients in the formula were adjusted to enable higher fiber and protein contents. From the initial 10 combinations prepared, one prototype was selected based on four quality attributes (visual appearance, texture, taste, and water activity). The selected prototype was tested for glycemic index (n = 10) and consumer liking (n = 67). Our preliminary results demonstrated that the prototype has a low glycemic index, favorable satiety effects compared with glucose, and has acceptable taste compared with two commercial products. This formulation will be refined further when we plan to assess its effects on glycaemia and insulin profiles. High value nutrition is the New Zealand national science challenge. An approach of developing healthier snack products with verifiable health-related claims through (re)formulation could be translated into relevant dietary changes associated with potential improvement in public health.

Some Major Problems in the Development of the Real Estate Industry and Possible Solutions

I. The Current Situation ofOur Real Estate Industry According to the findings of a nationalsurvey in urban housing conducted in 1985,the total urban floor area of the whole coun-try has reached 4.676 billion square meters,among which industrial buildings occupied1.353 billion square meters, commercialbuildings 0.388 billion, cultural and educa-