食品与生物技术学报

正《食品与生物技术学报》主要发表食品科学与技术、农产品加工与贮藏工程、水产品加工与贮藏工程、食品组分与物性、食品生物技术、食品营养与功能因子、食品安全与质量控制、食品加工与配料、谷物与淀粉工程、油脂与植物蛋白工程、食品资源与综合利用工程、生物技术与发酵工程等学科中具有国际国内领先水平的科学研究论文、食品生物技术领域高水平的学科综述等。本刊读者对象:食品、粮食、油脂、农产品与水产品加工与贮藏、微生物发酵及生物制药等领域的高等院校、科研院所、企事业单位的专业技术人员和管理人员。《食品与生物科技学报》为月刊,国内外公开发行,A4开本,112页,每期80.00元,全年12期,全国各地邮局均可订阅。     

烟叶及卷烟产品评吸指标间的相关性分析

分析了烟叶和卷烟产品各评吸指标间的相关性,结果表明:无论是单料烟叶,还是卷烟产品,它们的各项评吸指标之间均存在着比较密切的关系;相比之下,卷烟产品各评吸指标间的关系更为密切.按照相关性由大到小的顺序排列,烟叶是:杂气与余味、香气质与余味、香气质与杂气、香气质与香气量、杂气与刺激性、香气量与杂气、香气质与刺激性、香气量与余味、刺激性与余味;卷烟产品是:香气与余味、杂气与余味、香气与杂气、香气与刺激性、刺激性与余味、杂气与刺激性.     

食品与生物技术学报

正《食品与生物技术学报》主要发表食品科学与技术、农产品加工与贮藏工程、水产品加工与贮藏工程、食品组分与物性、食品生物技术、食品营养与功能因子、食品安全与质量控制、食品加工与配料、谷物与淀粉工程、油脂与植物蛋白工程、食品资源与综合利用工程、生物技术与发酵工程等学科中具有国际国内领先水平的科学研究论文、食品生物技术领域高水平的学科综述等。本刊读者对象:食品、粮食、油脂、农产品与水产品加工与贮藏、微生物发酵及生物制药等领域的高等院校、科研院所、企事业单位的专业技术人员和管理人员。《食品与生物科技学报》为月刊,国内外公开发行,A4开本,112页,每期80.00元,全年12期,全国各地邮局均可订阅。     

食品与生物技术学报

正《食品与生物技术学报》主要发表食品科学与技术、农产品加工与贮藏工程、水产品加工与贮藏工程、食品组分与物性、食品生物技术、食品营养与功能因子、食品安全与质量控制、食品加工与配料、谷物与淀粉工程、油脂与植物蛋白工程、食品资源与综合利用工程、生物技术与发酵工程等学科中具有国际国内领先水平的科学研究论文、食品生物技术领域高水平的学科综述等。本刊读者对象:食品、粮食、油脂、农产品与水产品加工与贮藏、微生物发酵及生物制药等领域的高等院校、科研院所、企事业单位的专业技术人员和管理人员。《食品与生物科技学报》为月刊,国内外公开发行,A4开本,112页,每期80.00元,全年12期,全国各地邮局均可订阅。     

继承与借鉴的转换

正徐累绘画中的中与西、古与今、色与空、内与外、上与下、轻与重、屏风与地图、青花与马匹,也依然能够提供给观者足够的文学想象空间,当然这些空间里不乏诗意、剧情甚至历史。视觉是一个线索,工笔是一座叙事的桥梁,通过这些,我们可以了解到,徐累融合传统美学与当代意识所建立起来的个人图谱。     

订单订单

出口订单还在下滑,还有持续下滑的趋势…… 往宽里说,这与全球经济状况有关、与纺织格局变化有关、与贸易壁垒有关;往细里说,这与劳动成本相关、与资源整合相关、与节能环保相关、与科技水平相关、与科学管理相关、与经营意识相关……     

《食品与发酵工业》半月刊

《食品与发酵工业》,创刊于1970年,由中国轻工业联合会主管,中国食品发酵工业研究院有限公司、全国食品与发酵工业信息中心主办。聚焦于食品与发酵交叉学科,收录食品科学与工程、发酵工程、生物工程、食品安全、工程设计等方面的研究论文,以及国内外食品与发酵科技发展动态和产业创新等方面的综述文章。栏目开设:特约专论、研究报告、功能与健康食品、生产与科研应用、工程设计与实践、分析与检测、综述与专题评论、教学论坛等8大板块。     

当代皮革工业的发展趋势

笔者认为,要想使皮革工业持续不断地发展,必须处理好技术与管理、科研与生产、生产与销售、规模与效益、速度与质量、制革与制鞋、老法与新法、预防与治理、老厂与新厂、现在与将来十大关系。     

信息窗

《食品信息与技术》《食品信息与技术》由中国酿造杂志社主办 ,主要刊登国内外食品业的行业态势、市场信息、加工技术和产品介绍 ,资料权威、信息量大、涉及面广、内容丰富 ,是从事食品企业经营管理、制造生产、科学研究、专业教育工作人员的必备读物。《食品信息与技术》的栏目主要包括 :行业政策与动态、国外食品与技术、技术开发信息窗、基础研究与探讨、食品加工与应用、保健功能性食品、食品添加剂应用、食品卫生与保鲜、食品安全与检测、食品包装与机械等。《食品信息与技术》每月 15日出版 ,大 16开本 ,每期定价 12 .5 0元 ,全年 15 …     

梳棉工艺对单纱强力影响的灰色GM(0,N)预测模型

梳棉工序中刺辊与给棉罗拉、锡林与刺辊、锡林与道夫的线速度比配合不当将会造成纤维的损伤,影响纱线强力.运用灰色关联分析刺辊与给棉罗拉、锡林与刺辊、锡林与道夫的线速度比与单纱强力的关联度,并且建立GM(0,N)单纱强力的预测模型.结果表明:刺辊与给棉罗拉、锡林与刺辊、锡林与道夫的线速度比均影响单纱强力,其关联度分别为0.7...     

桑蚕双宫丝特征标准样品(样照)的制作

桑蚕丝特征标准样品（样照）是双宫丝特征检验的标准参照物，在制作中有特殊的技术要求。文中介绍了其制作技术。     

TF2005S型双宫丝自动缫丝机的特性及推广应用

针对双宫丝的特征及缫丝工艺条件,自主研发了TF2005S型双宫丝自动缫丝机。详细介绍了TF2005S型双宫丝自动缫丝机的主要机构特点。经推广使用,取得了良好的社会效益和经济效益。     

Estimation of genetic parameters for somatic cell score in Holsteins.

Genetic parameters of somatic cell scores for Holstein cows were estimated using an animal model and REML for two data sets. Set 1, with 13,017 records from 5278 cows, was used to obtain variance components, heritability, and repeatability for two lactation measures: the simple average and the weighted average of test day data. Set 2, with 14,418 records from 4806 cows, was used to obtain genetic correlations for the simple average between lactations 1 and 2, between lactations 1 and 3, and between lactations 2 and 3. Simple and weighted average of test day somatic cell scores had the same heritabilities (.12) and repeatabilities (.35). Phenotypic variances were about 1.2, and herd-sire interaction variances were small (.002). Genetic correlation for somatic cell score was about .55 between lactations 1 and 2 and between lactations 1 and 3 and .65 between lactations 2 and 3. Phenotypic correlation was .20 between lactations 1 and 2, .16 between lactations 1 and 3, and .31 between lactations 2 and 3.     

蟾蜍不同部位氨基酸和脂肪酸的组成分析

分析蟾蜍五个不同部位的氨基酸和脂肪酸含量。五个不同部位的常规氨基酸测定用日立L-8800自动氨基酸分析仪,Trp采用岛津LC-6A高效液相色谱测定,测定的数据用SPSS12.5分析软件分析。蟾肝与蟾皮氨基酸含量差异显著(p<0.05),而蟾肝与蟾卵、蟾皮,蟾骨与蟾卵、蟾肉、蟾皮,蟾卵与蟾肉之间差异极显著(p<0.01);蟾肝脂肪酸与蟾卵、蟾骨与蟾卵、蟾骨与蟾皮、蟾卵与蟾皮、蟾卵与蟾肉之间差异极显著(p<0.01),而蟾骨与蟾肝、蟾肉与蟾肝、蟾皮与蟾肝、蟾肉与蟾骨、蟾肉与蟾皮之间无显著性差异(p>0.05)。蟾卵中含有大量的单不饱和脂肪酸和多不饱和脂肪酸。     

小麦粉中蛋白质成分对非油炸方便面品质影响的研究

本研究以面粉为主要实验材料,通过品种间随机试验、均匀试验、正交试验等研究方法,研究了小麦不同蛋白质含量和蛋白质种类对非油炸方便面品质的影响,并对结果进行相关分析、回归分析,得出以下结论：确定面粉中蛋白质含量14%左右最适宜非油炸方便面的制作。小麦蛋白中,清蛋白与复水后方便面的粘结性呈显著正相关,与复水后方便面的粘弹性呈负相关;麦谷蛋白与粘结性呈显著负相关,与粘弹性呈正相关;总蛋白量和粘结性呈显著负相关,和粘弹性呈正相关。醇溶蛋白含量对非油炸方便面品质指标有显著性影响：麦谷蛋白和总蛋白含量与品质指标关系均不显著。面粉中醇溶蛋白和麦谷蛋白含量的最佳组合为2.429g/100g和4.357g/100g。     

Studies on the Subunits Involved in the Interaction of Soybean 11S Protein and Myosin

Protein-protein interaction between soybean 11S protein and myosin in a buffer system was studied using gel filtration chromatography and electrophoresis after incubating the single or combined proteins at temperatures between 4°C and 100°C. The elution profiles of 11S protein and myosin indicated that interaction between these two proteins occurred only at temperatures between 85° C and 100°C. The degree of interaction increased as temperature increased from 85 to 100°C. The interaction was not between native soy 11S and myosin, but between partially dissociated soy 11S (intermediary subunits, IS) or fully dissociated soy 11S (basic subunits) and myosin heavy chains. The rate of interaction was proposed as being more rapid between myosin and the basic subunits than between myosin and IS.     

Consistency of maturity rate for milk yield across countries and generations

Differences among bulls in maturity rate of their daughters for milk yield were investigated. Milk records for US Holsteins with first-parity calving dates between 1960 and 1998 were used to calculate 3 evaluations for bulls based on daughter records from parity 1, parities 1 and 2, and parities 1, 2, and 3. The 3 evaluations were used to estimate parity-specific evaluations for parities 2 and 3. Maturity rate of Holstein bull daughters in Canada and the Netherlands was compared with that for daughters of the same bulls in the United States by using official November 2004 Canadian and August 2005 Dutch parity-specific evaluations. For bulls with ≥500 first-parity daughters, correlations among parity-specific evaluations within country and birth year of bull were 0.88 between parities 1 and 2, 0.84 between parities 1 and 3, and 0.96 between parities 2 and 3 for the United States; 0.90, 0.86, and 0.97, respectively, for Canada; and 0.92, 0.89, and 0.98, respectively, for the Netherlands. Correlations between Canada and the United States for within-country differences between evaluations for parities 1 and 2 were 0.72 for bulls with ≥50 first-parity daughters and 0.89 for bulls with ≥500 first-parity daughters; corresponding correlations between the Netherlands and the United States were 0.66 and 0.82. Correlations between countries for differences between evaluations for parities 1 and 3 were slightly less, and corresponding correlations between evaluations for parities 2 and 3 were still lower. To establish whether differences between parity-specific evaluations were genetic, comparisons were made across a generation. Coefficients for regression of son on sire within country and birth years of sire and son for parity-specific evaluations and differences between parity-specific evaluations ranged from 0.35 to 0.53, with standard errors of ≤0.04. Differences in maturity rate of bull daughters were quite consistent across country, and those differences were transmitted to the sons’ daughters. Modeling to account for maturity differences should increase the accuracy of US evaluations and reduce fluctuation between evaluations, especially for bulls with daughters that deviate substantially from the population mean for maturity rate for milk yield.     

大豆水分、脂肪含量与其抗压能力的初步分析

通过测试不同大豆品种的抗压力,分析大豆籽粒挤压过程中的抗压力与大豆水分、脂肪之间的关系,结果表明:不同品种大豆的抗压力差异显著,大豆抗压力值与大豆的水分含量呈极显著负相关性,大豆抗压力值与大豆的脂肪含量呈极显著正相关性。     

果胶提取影响因素交互作用对提取效果的影响

应用Design Expert7.0软件技术,采用响应曲面法设计、分析,研究提取液pH值、提取温度、提取时间及盐析温度四个因素中的两个因素交互作用对香蕉皮果胶提取得率的影响。结果表明,这四个因素中任两个因素的交互作用都会对果胶提取得率产生影响。尤以提取温度和提取时间交互作用、提取温度和盐析温度交互作用、提取时间和盐析温度交互作用对果胶提取得率影响最为明显。     

Correlations between udder conformation traits and somatic cell count in Canadian Holstein cows

Heritabilities of, and genetic and phenotypic correlations between, type traits and the arithmetic mean of lactational SCC were estimated using minimum norm quadratic unbiased estimation and two multitrait REML methods. Three sets of data were analyzed. Heritabilities of all traits were small. For SCC, heritabilities varied between .09 and .11 and for type traits, between .08 and .14. Genetic correlations between SCC and type traits varied between -.22 and .30. Phenotypic correlations were very low. In general, correlations indicate a rather favorable association between SCC and udder conformation traits; that is, a desirable score on type would be associated with low SCC in milk.