Tag: Activity

Dezhou Food Safety Awareness Week home promotion event launched
By: Date: 2021-06-21 Categories: chinesefood Tags: ,

On June 21, Dezhou City held the launching ceremony of the home publicity activities of Food Safety Publicity Week. Gao Xupeng, director of Dezhou Food and Drug Safety Office and director of the Municipal Market Supervision Bureau, attended and announced the official launch of the event. The event invites experts to give lectures on health knowledge and food safety knowledge.

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Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of wet-cured yak meat
By: Date: 2021-04-20 Categories: foodtechnology Tags: ,

This article explores the effect of sodium nitrite treatment on the endogenous antioxidant capacity and free radical content of wet-cured yak meat, through the superoxide dismutase (SOD), catalase (CAT), glutathione peroxidation The activities of GSH-Px and nitric oxide synthase (iNOS, TNOS) and the content of superoxide anion radicals, hydrogen peroxide, nitric oxide (NO) and hydroxyl radicals (•OH) inhibition were evaluated.

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The National Edible Fungus Processing Technology Research and Development Center has made progress in the research of spectrum-effect relationship, component knockout combined with molecular docking technology to quickly identify active ingredients and the mechanism of action
By: Date: 2021-03-10 Categories: foodtechnology Tags: ,

In this study, the influence of the fruit of Begonia xifuensis on the activity of tyrosinase was combined with the HPLC fingerprint to construct a”spectrum-effect model”, the active substances were screened through the spectrum-effect relationship, and the component knockout method and UPLC-MS/MS method were used. Structure identification of target components.

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The team of Professor Ruichang Gao from Jiangsu University published the latest research results in Trends in Food Science & Technology
By: Date: 2021-02-28 Categories: foodtechnology Tags: ,

On February 24, the team of Professor Ruichang Gao from the School of Food and Bioengineering of Jiangsu University titled”Production, bioactive properties, and potential applications of fish protein hydrolysates:Developments and challenges”. The review article of”Trends in Food Science & Technology” (IF:11.007) was published online in the TOP journal (No.1) in the international food field.

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The UK may extend the validity period of glyphosate by three years to December 2025
By: Date: 2020-12-05 Categories: Internationalfood Tags: ,

Agrochemicals.com.cn report:Recently, Darren Flynn, the relevant person in charge of the British Chemical Regulations Council (CRD), said in a speech at the British Crop Production Council (BCPC) in 2020 that after the Brexit transition is over, it will be based on The new GB pesticide regulatory system approves the extension of the validity period of all active substances that expire from January 1, 2021 to December 31, 2023 by three years. Therefore, the validity period of glyphosate, which will expire on December 15, 2022, may be extended to December 15, 2025.

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Spanish fisheries organization launches online promotion of red shrimp products
By: Date: 2020-11-25 Categories: Internationalfood Tags: ,

News from FiS on November 17th, the Spanish Fisheries Organization participated in the Black Friday discount event. This event is through the promotion of the high-end fish along the coast-the red shrimp of Almeria, and is hosted by the Del Barco a la Mesa online store Deliver to any address in Spain within 12 to 24 hours.

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Fujian Provincial Department of Science and Technology Notice of Fujian Provincial Health Committee of Fujian Provincial Committee of the Communist Party of China Propaganda Department of Fujian Provincial Science and Technology Association on Holding 2020 Fujian Science and Technology Activity Week
By: Date: 2020-07-24 Categories: foodtechnology Tags: ,

According to the spirit of the Ministry of Science and Technology, the Central Propaganda Department, the National Health Commission, and the Chinese Association for Science and Technology”Notice on Holding the National Science and Technology Week in 2020″ (Guo Ke Fa Zhi [2020] No. 167), Fujian Provincial Science and Technology Department and Provincial Party Committee Propaganda Department , The Provincial Health Commission, and the Provincial Association for Science and Technology have decided to jointly organize the 2020 Fujian Science and Technology Activity Week.

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Department of Science and Technology of Sichuan Province, the Propaganda Department of the Sichuan Provincial Committee of the Communist Party of China, the Sichuan Provincial Health Committee, and the Sichuan Association of Science and Technology Notice on Holding the 2020 Sichuan Science and Technology Activity Week
By: Date: 2020-07-24 Categories: foodtechnology Tags: ,

In order to strive to win the”double victory” of normalized epidemic prevention and control and economic and social development, comprehensively demonstrate the achievements of scientific and technological innovation and the effectiveness of scientific and technological war against epidemics, vigorously promote the spirit of science, popularize scientific knowledge, promote the coordinated development of scientific and technological innovation and popularization, and promote the achievements of scientific and technological innovation And science popularization activities benefit the people, accelerate the improvement of citizens’ scientific and cultural quality, fully implement the innovation-driven development strategy in the new era, and accelerate the construction of a national innovation-driven province to create a good atmosphere. According to the”Ministry of Science and Technology, Central Propaganda Department, Health Commission, China Association for Science and Technology The Announcement on Holding the National Science and Technology Week in 2020 (Guo Ke Fa Zhi [2020] No. 167) deployment and requirements to host the 2020 Sichuan Science and Technology Week.

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