Confectionery products can be classified into three segments: Chocolate, Sugar Confectionery, and Gum. These items are popular among all age groups. The sale of confectionery products is independent of seasons or occasions. Packaging is an essential part of confectionery goods to preserve their quality, texture, and taste before they reach customers. Confectionery dealers always look for packaging vendors that can provide appealing packaging solutions in terms of material, color, and innovation. This helps increase sales by enhancing product visibility.

Chocolate is made from cocoa liquor, cocoa butter, sugar, and lecithin. It is one of the most popular food products for people in all age groups. It is consumed between meals and as a dessert or in any part of the day. Chocolate is available in different varieties and flavors.

A membrane is a type of selective barrier that is used to separate or concentrate the feed stream as it passes through the membrane, which selectively allows some constituents to pass as others are retained on the surface of the membrane. The constituents that are allowed to pass are known as permeates and those that are retained are known as concentrates or retentates. Different types of membrane are used in the Food industry depending on their pore size. The types of technology implemented for membranes include ultrafiltration, microfiltration, reverse osmosis, and nanofiltration. Other membrane technologies such as membrane contractors, electro dialysis, and pervaporation are also used but their market share is low.

研究新疆阿克苏骏枣多糖的提取工艺条件及其抗氧化活性，采用超声波预处理（功率120W、时间30 min、温度60 ℃）辅助热水提取法提取骏枣多糖，以Box-Behnken试验设计结合响应面分析法优化了提取工艺条件，确定最佳工艺参数为热水提取温度83 ℃、液固比17∶1（mL/g）、提取时间4 h。此优化条件下，骏枣粗多糖得率为9.51%。骏枣粗多糖具有清除自由基的作用，当质量浓度为5.0 mg/mL时，对2,2-联氮-二（3-乙基-苯并噻唑-6-磺酸）二铵盐自由基和1,1-二苯基-2-苦基肼基自由基的清除率分别达到54.29%和51.43%。

从优质白酒窖泥中分离筛选出13株产淀粉酶的兼性厌氧细菌，通过测定α-淀粉酶、β-淀粉酶、糖化酶和脱支酶酶活力，最终筛选出一株四种淀粉酶的活力均相对较高的菌株，并对其进行形态观察，生理生化和16SrDNA鉴定，确定该菌株为解淀粉芽孢杆菌（Bacillus amyloliquefaciens），并将其命名为MSP13。对菌株MSP13进行初步产酶条件优化，确定其产酶的较佳条件是：CaCl2 浓度0.15g/L，MgSO4浓度0.3g/L，pH值5.5和温度37℃。优化后的菌株MSP13，其四种酶活力平均提高了31.645%。

本文综述了浓厚感（kokumi）物质的核心内涵及其发现历程，介绍了浓厚感的两种评定方法，即基于对酸、甜、苦、咸、鲜五味影响的感官评定法和基于钙敏感受体法（CaSR）的荧光检测方法；并总结了近年来已被发现的浓厚感物质。目前发现浓厚感物质主要有两种方法，一是从天然食品中分离提取；另一方法则是通过人工合成筛选。现已发现的浓厚感物质主要有取代氨基酸类、低聚肽类、取代吡啶类等，虽然浓厚感物质的结构丰富多彩，但现已发现的浓厚感物质主要还是肽类物质。