并对壳聚糖凝胶体系作为新型食品添加剂的发展前景和可行性进行了分析。
Meanwhile, we analyzed the prospect and feasibility of chitosan based gel systems as new food additive.
介绍了热分析法在食品蛋白质研究中的应用，及该方法的原理和特点，详细论述了差示扫描量热法在食品体系各类研究中的各种应用。
This review introduces the application of thermal analytical methods to studies on protein in food systems. Its principle was demonstrated in brief, and its application was introduced in detail.
从完善我国米粉标准体系的角度，对米粉现有的三个标准在重要安全限量、食品添加剂等方面存在的问题进行了分析。
For the improvement of the standard system of rice noodles, the main problems in the present three rice noodle standards, such as contaminant residues and food additives, were investigated.
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