The introduction of Greek yogurt has changed the American taste in yogurt and has increased the sales of Greek yogurt from 4% to 48% in the overall yogurt market. The Greek yogurt market in the US is expected to grow at a CAGR of 5.01% during the forecast period. The growing health awareness among the American consumers is leading to an increase in the demand for Greek yogurt, which has helped to increase the sales of Greek yogurt by 48% in 2014. The consumers of Greek yogurt view it as a healthier substitute to regular yogurt because it contains less sugar and calories, and is either fat-free or low-fat. It also contains high protein and is more nutritious than regular yogurt.

Bottled water comes from sources such as wells, springs, artesian wells, and the municipal water supply. It typically undergoes a purification process before being packaged into plastic or glass bottles. Bottled water can be categorized into mineral water, still water, flavored water, and sparkling water. However, its two primary forms are still and sparkling. Still water is similar to ordinary tap water and has not undergone any carbonation. Sparkling water, also known as carbonated water, soda water, seltzer water, and fizzy water, is water that has been artificially carbonated.

Beer constitutes an integral part of the heritage and traditional cuisines of many countries, especially in Europe and the Americas. It is one of the most commonly consumed alcoholic drinks worldwide. China and India are currently the two highest consumers of the beverage in APAC. The introduction of flavored, gluten-free, and organic beers has been successful in gaining increased customer interest in the beverage and is contributing significantly to the growth of this market. Although the sales of beers have increased in recent years owing to factors such as rising demand for premium beers and beers with low alcohol content, competition from non-alcoholic beverages is steep and increasing considerably. Anti-alcohol campaigns also affect demand. The lack of awareness regarding craft beer and its manufacture in many regions, along with the rising prices of raw materials such as barley, all have an adverse impact on the profit margins of vendors.

Vodka is the second largest segment of the global spirits market. The global vodka market is witnessing slow growth in terms of volume, and is likely to post a CAGR of 0.2% in the next five years. In terms of revenue, it is likely to grow at a steady CAGR of 2.1%. The global vodka market is dominated by Europe, followed by the Americas, APAC, and MEA.

Frozen yogurt is made of milk, sugar, and other ingredients such as corn syrup, yogurt cultures, and non-fat yogurt powder. It is enriched with probiotics, and has low fat and sugar content. Therefore, it is perceived as nutritious and a healthy alternative to desserts like ice cream.

采用SSH 技术分析了VA 菌根处理后福鼎大白茶根系基因差异表达情况，获得了差异序列，序列比对显示，在下调表达序列中可能包含了10 种未知功能的基因；在上调表达序列中可能包含了5 种可能的基因。采用RACE 技术获得了Actin 基因全长序列，Actin 基因长1 606 bp (GenBank, 登录号KJ946252)，具有1 131bp 开放阅读框（1st~1 131st），编码377 个氨基酸。分子生物信息学分析表明，Actin 蛋白分子量约30.69 kD，等电点为5.27，定位于细胞核等亚细胞区位。研究还显示，Actin 在不同品种中表达无显著差异，对非生物性胁迫响应也较弱。

对烘青绿茶苦涩味量化分析及其主要滋味贡献物质进行探讨。以不同嫩度烘青绿茶为原料，采用量化感官分析方法及化学分析手段分析了茶汤滋味分属性（包括苦味、涩味、鲜味和醇味等）和滋味化学成分含量，并建立了两者之间的相关性。研究结果表明，随着烘青绿茶嫩度的下降，其茶汤苦味、涩味和鲜爽味强度呈下降趋势，整体滋味品质也显著下降。通过分析茶叶滋味化学成分含量及其滋味Dot 值，发现烘青绿茶苦味的主要贡献物质是EGCG 和咖啡碱；而涩味的主要贡献物是儿茶素和黄酮苷，其中儿茶素以EGCG 为主，包括EGC 和ECG，黄酮苷以槲皮素-3-O-芸香糖苷（Que-rut）和槲皮素-3-O-半乳糖苷（Que-gala）为主，包括杨梅素-3-O-半乳糖苷（Myr-gala）、槲皮素-3-O-葡萄糖苷（Que-glu）、牡荆素-2"-O-鼠李糖苷（Vit-rha）、山柰酚-3-O-半乳糖苷（Kae-gala）、山柰酚-3-O-芸香糖苷（Kae-rut）、山柰酚-3-O-葡萄糖苷（Kae-glu）等。Dot 值分析表明氨基酸对烘青绿茶鲜爽味没有显著贡献。本研究初步明确了烘青绿茶苦涩味的主要贡献物质，为茶叶品质提升和滋味化学研究提供理论基础。

利用生命表法研究一种人工饲料条件下茶尺蠖的生长发育和繁殖。结果表明：人工饲料饲养条件下茶尺蠖能够正常生长发育，幼虫存活率、蛹羽化率和卵孵化率分别为90.50%、86.29%和91.03%，与茶树嫩梢饲养比较差异不显著。人工饲料饲养幼虫化蛹率为85.52%，低于茶树嫩梢饲养87.50%的化蛹率。取食人工饲料的茶尺蠖幼虫历期和世代历期分别为20 d 和39.62 d，较茶树嫩梢饲养历期分别增加了1.44 d 和2.41 d，但两者无显著差异。人工饲料饲养茶尺蠖雌成虫寿命显著高于对照，单雌产卵286.9 粒，较茶树嫩梢饲养增加14.82%。幼虫种群存活率曲线呈死亡率-年龄增函数，死亡主要发生在后期（化蛹）个体中，与茶树嫩梢饲养差异不显著；实验种群生命表参数种群内禀增长力和周限增长率分别为0.113 和1.119，平均世代周期和种群加倍时间较茶树嫩梢饲养增加了2.43 d 和0.265 d，种群趋势指数87.21，表明采用人工饲料饲养的茶尺蠖种群数量呈显著上升趋势。

类免疫球蛋白（Hemolin）是一种鳞翅目昆虫特有的免疫相关蛋白，也是唯一的无脊椎动物免疫球蛋白家族成员。本实验应用RACE 技术获得了茶尺蠖（Ectropis obliqua Prout）类免疫球蛋白基因的全长cDNA 序列，命名为EoHML（GenBank 登录号：KM885983），并分析了相关生物信息学特性，检测了病毒感染后基因的表达水平。结果表明，EoHML 基因序列全长1 772 bp，包含1 239 bp 的开放阅读框，编码412 个氨基酸，预测蛋白分子量大小为45.8 kD，等电点（pI）为8.297，属于典型的分泌型蛋白，且具有昆虫Hemolin 基因保守的4 个Ig 功能区和2 个N-glycosylation 位点。系统进化分析表明，该蛋白与目前已知的类免疫球蛋白氨基酸序列的亲缘关系都较远，与烟草天蛾（Manduca sexta）类免疫球蛋白氨基酸序列相似度最高，为53%。荧光定量检测结果表明，茶尺蠖核型多角体病毒EoNPV）感染茶尺蠖幼虫后该基因表达量显著升高，最高表达量是正常对照的36.5 倍，表明茶尺蠖EoHML 基因可能参与了茶尺蠖对EoNPV 的免疫代谢反应。

针对目前红茶发酵设备与发酵工艺结合不紧密而造成的发酵温湿度不稳定、难翻拌、缺氧、品质不稳定等问题，设计了一种工夫红茶可视化富氧发酵机。文章描述了机器的总体设计方案，并对发酵筒、翻拌装置和隧道加热等装置进行了设计，确定了其关键参数值。该研究进行了发酵性能试验，最佳工艺参数为发酵温度30℃、湿度大于90%、发酵时间3.5 h。与传统发酵相比，香气、滋味等有明显提高，感官品质总分高于传统发酵2.1 分。本研制机型结构简单、操作方便，能很好地满足优质红茶的发酵工艺技术要求，具有很好的推广应用前景。