Cheese is a food derived from the milk protein casein by coagulating the milk. Fats and proteins are the main ingredients for cheese. The texture and the flavor of the cheese depend on the age of the cheese and source of the milk. Cheese is a good source of calcium, protein, sodium, phosphorus, and other nutrients.

Chocolate is made from cocoa liquor, cocoa butter, sugar, milk, and an emulsifier (such as lecithin) and is available in different varieties and flavors. Dark chocolate is a sub-type of chocolate and is made from cocoa liquor, cocoa butter, and an emulsifier, but with only a small amount of milk, or without milk entirely. The global dark chocolate market is expected to grow at a steady pace during the period 2014-2019, at a CAGR of 8.58% in terms of revenue.

Organic food and beverages are products that are produced using processes and techniques associated with organic farming. As the name suggests, organic farming entails the use of procedures and raw materials that are natural and biological in their entirety. Even though organic farming may sound like a method that has been recently been put to use, due to the growing awareness of society toward health-related issues, it is actually the most conventional form of farming. In fact, the use of chemicals and fertilizers in farming has only taken a front seat as recently as the 20th century.

The Asia-Pacific food and beverage (F&B) industry continued to thrive in the second half of 2014, despite slowing regional economic growth. Although many countries faced higher raw material and labor costs, overall sales performances improved, and there was increased foreign investment.

以新鲜香根草根须为原料，通过单因素实验研究了粒径、装料系数、萃取压力、萃取温度、CO2 流率及萃取时间对超临界CO2 萃提香根草油得率的影响。在此基础上，选取萃取压力、萃取温度和CO2 流率为影响因子，以香根草油得率为响应值，采用Box-Behnken 方法设计实验，进行响应面分析。结果表明：超临界CO2 萃取香根草油的适宜工艺参数为粒径范围60-80 目，装料系数0.8，萃取压力22.61 MPa，萃取温度35.41 ℃，CO2 流率1.65 L/min，萃取时间1.5 h。在此条件下预测香根草油得率达到7.780%，实验验证值为7.762%，与预测一致。采用气质联用分析仪对超临界萃取的香根草油进行了成分分析，鉴定出18 种化合物，占总萃取物的69.88%。其中主要成分为柏木烯醇、脱氢香橙烯、月桂烯酮以及香根草特有的香根醇、香根酮等化合物，并按照应用领域对其进行了分类总结。

乳酸钠是一种天然、无毒、无甜度、低热量的食品防腐剂。由于我国冷藏运输各环节比较薄弱，在很大程度上限制了肉及肉制品的流通，因此添加无害添加剂处理以延长其货架期具有重要的现实意义。本文对乳酸钠的抑菌机理、乳酸钠和其它防腐措施联用对防腐保鲜效果的影响进行了详细综述，并指出未来的重点研究方向是将乳酸钠与物理作用联用以延长食品货架期，将乳酸钠整合在预测模型中预测腐败菌的生长或失活进而对肉及肉制品腐败程度进行实时监控。

本文考察了不同条件下纤维素酶水解处理对燕麦粉中多酚含量、抗氧化活性和蛋白氧化损伤修复能力的影响。结果发现，酶解处理以后可以显著增加燕麦粉中多酚含量，尤其是阿魏酸含量提高了10-24 倍；处理后燕麦粉多酚提取物的ABTS、DPPH 自由基清除能力和FRAP 值等体外抗氧化活性和蛋白氧化损伤修复能力得到显著增强。总体而言，纤维素酶水解处理能够有效提高燕麦粉中多酚含量及其功能活性，究其原因可能主要归因于阿魏酸等酚酸物质含量的提高。研究结果可为纤维素酶水解技术在燕麦加工中的实际应用提供理论指导。

采用经高碘酸钠活化的葡聚糖修饰米根霉脂肪酶，以获得较高酸解催化活性。研究反应时间、反应pH、还原剂浓度及葡聚糖浓度对化学修饰效果的影响，并利用Box-Behnken 设计法及响应面优化法对米根霉脂肪酶的化学修饰条件进行优化，当pH 7.63，时间为15.53 h，还原剂浓度为0.20 mol/L，葡聚糖浓度为0.30 %时，脂肪酶酸解率可达到最高值37.28 %。在40℃最适温度下，修饰酶的活性比原酶提高2.2 倍，化学修饰后脂肪酶的稳定性有显著提高。