加强印花涂料色浆环保性能保障及“高性能”印花涂料色浆的应用及介绍

<正>上海泗联公司简介上海泗联地处上海近郊松江区泗泾经济开发区内,占地300余亩。现有成员企业6家,即上海油墨泗联化工有限公司、上海泗联颜料有限公司、上海泗联化工厂有限公司、上海泗联印务有限公司、上海泗联化工销售有限公司、上海泗联贸易有限公司,是一个多品种配套的综合性生产企     

上海国际包装·印刷城授牌暨奠基仪式举行

经过两年多的科学论证,中国包装印刷大型综合产业基地——“上海国际包装·印刷城”,1月10日在上海隆重举行授牌暨奠基仪式。这是我国进入WTO以后,中国包装印刷业推出的一个重大举措,它将构筑起一个立足上海、辐射全     

中英贸易讨论会在上海举行

中英贸易讨论会于1990年1月20日在上海举行,会议由贸促会上海分会与英国驻华公司协会上海分会代表共同主持。首先由贸促会上海分会代表及英国驻沪总领事分别致辞;然后由中方介绍了《中英在纺织工业方面合作的一个实例》,英方介绍了《一个英国专业化的纺织机械制造商如何进入中国市场》的专题,随后双方就贸易中货物质量、价格、售后服务等     

业界新闻

<正>上海自贸区开通印刷对外加工贸易平台3月11日,印刷对外加工贸易综合服务平台开通暨上海新闻出版数字传媒服务中心揭牌仪式在中国(上海)自由贸易试验区举行。国家新闻出版广电总局印刷发行司司长王岩镔表示,平台开通是一个起点,要在上海自贸区的试验田里,积累可复制、可推广的经验,为中国印刷业的转型升级,为     

上海市新闻出版局开启世博印刷品绿色通道

<正>近日获悉,上海市新闻出版局与上海世博局、上海外高桥保税区海关、上海海关驻世博会园区监管服务中心、中国图书进出口公司等单位多次洽谈和协商,建立了一个上海印刷企业承接境外参展国印刷业务的绿色通道。     

上海新闻出版学校:培养有职业素养的技能人才

<正>53年,心无旁骛,兢兢业业,只为新闻出版行业输送专业人才;53年,就一个信念,做精做特做强,培养知识型、发展型、技术技能型人才。上海市新闻出版职业技术学校(以下简称上海新闻出版学校)用时间诠释了什么是专注。在一般人眼中,职校不过是职业发展的初级选择。但在上海新闻出版学校看来,职校既是一个人职     

三年成为上海第一品牌——三得利的神话

在上海快速消费品行业,“三得利”意味着一个市场神话:三年前,三得利啤酒是一个刚上市,不为人知的新品牌;但是,从1997年4月,也就是上市不满一年时,三得利啤酒开始断货,供不应求;今年第一季度,更以销售总量和销售收入的绝对优势稳占上海第一,市场份额占上海整体市场的30.48％。     

关于上海国有书刊印刷业改革发展的思考

<正> 国有企业改革发展,在我国现代化建设全局中,已成为一个非闯不可、也绕不过去的关口,目前正处于攻坚阶段。上海国有书刊印刷业的改革发展,正是在这一大背景下进行的。 上海是中国近代印刷工业的发祥地。书刊印刷是出版业的重要组成部分。长期以来,印刷业广大职工努力工作,艰苦奋斗,为上海出     

蛙类又成网红 火爆全国的时机还未到

<正>前不久,上海一家店刚营业,就因为消费者火爆涌入而被迫停业。这家店,就是上海的哥老官重庆美蛙鱼头。在上海,哥老官是与鲍师傅、喜茶齐名的网红品牌。甚至哥老官的店店排队,还带起了江浙一带的吃蛙之风。有人预言,美蛙鱼头将成为下一个火爆品类,事实果真如此吗?美蛙鱼头成又一个网红品牌上海哥老官重庆美蛙鱼头的火爆,在于它长久的店店排队盛况。今年三月份,记者曾在     

基伊埃在沪设厂

<正> 基伊埃技术设备(上海)有限公司,是一个由全球性集团一基伊埃(GEA AG)集团全资拥有的独资企业,在中国的第一个工厂,于1996年11月12日在上海举行了开幕典礼。 有200多位嘉宾参加了这个开幕典礼,包括上海市对外经济贸易促进委员会领导杨志华先生。     

GENERAL PRINCIPLES

Perceived Texture: Direct and Indirect Methods for Use in Product Development. F.R. Jack. Rheology of [Carrageenan Gels Containing Caseins. M.G. Lynch and D.M. Mulvihill. A Contribution to the Study of Staling of White Bread: Effect of Water and Hydrocolloid. S. Davidou, M. LeMeste, E. Debever. Relationship Between the Sponge Structure of Starch Bread and Its Mechanical Properties. C.J.A.M. Keetels, T. van Vliet. Cultivar and Maturity Effects on Muskmelon Colour, Texture and Cell Wall Polysaccharide Composition. V. Simmdjuntak, D. M. Barrett. Cultivar and Frozen Storage Effects on Muskmelon (Cucumis melo) Colour, Texture and Cell Wall Polysaccharide Composition. V. Simandjauntak, D.M. Barrett. Rheology of Milk Protein Gels and Protein-Stabilized Emulsion Gels Cross-Linked with Transglutaminase. E. Dickinson. Rheological and Biochemical Characteristics of High-Pressure-and Heat-Induced Gels from Blue Whiting Muscle Proteins. M. Perez-Mateos, H. Lourenco, P. Montero and A.J. Borderia. New Approaches to Understanding and Controlling Cell Separation in Relation to Fruit and Vegetable Texture. K. W. Waldron. Disulfide Bonds Influence the Heat-induced Gel Properties of Chicken Breast Muscle Myosin. A.B. Smyth, D.M. Smith. Rheological Changes in Wheat Sourdough During Controlled and Spontaneous Fermentation. K. Wehrle and A. E. Arend. INSTRUMENTATION & METHODOLOGY Analyzing the Texture of Pasta for Quality Control. J. Smewing. Determining Rheological Properties of Cereal Products Using Dynamic Mechanical Analysis in Compression Mode. D. Weipert. Measurement of Extrusion Effects by Viscosity Profile Using the Rapid Visco Analyzer. P.J. Whalen, M.L. Bason, R.I. Booth, C.E. Walker and P.J. Williams. Instrumental Measurements of Raw and Cooked Gluten Texture. Z. Czuchajowska. Predicting a Hardness Measurement Using the Single Kernel Characterization System. C.S. Gaines, P.F. Finney, L.M. Fleege and L.C. Andrew. Tortilla Bending Technique: An Objective Method for Corn Tortilla Texture Measurements. E.L. Suhendro. Capillary Rheometry of Corn Endospermt Glass Transition, Flow Properties, and Melting of Starch. W. Zhang, K.C. Hoseney. INSTRUMENTAL MEASUfCEMENTS Dynamic Mechanical Properties of Frozen Meat. M.J. King. SENSORY EVALUATION Instrumental and Sensory Measurement of Beef Patty and Sausage Texture. M.M. Farouk. SENSORY MEASUREMENTS Analysis of Textural Changes in Hard Cheese during Mastication by Progressive Profiling. F.R. Jack, J.R. Piggott and A. Paterson. Physical, Compositional and Sensory Properties of French Fry-Type Products from Five Sweetpotato Selections. W.M. Walter, Jr. Sensory Texture Profiling - Historical and Scientific Perspectives. A. S. Szczesniak. FACTORS AFFECTING TEXTURE. Effect of Storage on Texture. AS. Szczesniak. Solute Infusion Effects on Texture of Minimally Processed Kiwifruit. V. Muntada. Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment. J.A. Lucey. Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching. V.D. Truong, W.M. Walter. Texture of Glassy Corn Cakes as a Function of Moisture Content. Y. Li, K.M. Kloeppel and F. Hsieh.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Gelation of Chicken Breast Muscle Actomyosin As Influenced by Weight Ratio of Actin to Myosin. S.F. Wang and D.M. Smith GENERAL PRINCIPLES: Wafer Batters: A Rheological Study. G. Oliver and S.S. Saki. GENERAL PRINCIPLES: Effects of Minerals and Apparent Phytase Activity in the Development of Hard-to-Cook State of Beans. O.L. Kilmer, P.A. Seib and R.C. Hoseney. GENERAL PRINCIPLES: Vioelastic Properties of Rice-Flour Pastes and Their Relationship to Amylose Content and Rice Quality. K.R. Reddy, R. Subramanian, S.Z. Ali and K.R. Bhattacharya. GENERAL PRINCIPLES: Rheological Properties of Wheat Flour Doughs in Steady and Dynamic Shear:Effect of Water Content and Some Additives. S. Berland and B. Launay. GENERAL PRINCIPLES: Rheological Properties of Dough Made with Starch and Gluten from Several Cereal Sources. K.E. Petrofsky and R.C. Hoseney. GENERAL PRINCIPLES: Effects of Certain Breadmaking Oxidants and Reducing Agents on Dough GENERAL PRINCIPLES: Rheological Properties. W. Dong and R.C. Hoseney. P.P. Lewicki and W.E.I. Spiess. METHODOLOGY & INSTRUMENTATION: Firmness Measurement of Muskmelons by Acoustic Impulse Transmission. J. Sugiyama, K. Otobe, S. Hayashi and S. Usui. METHODOLOGY & INSTRUMENTATION: Changes in Mixograms Resulting from Variations in Shear Caused by Different Bowl Pin Sizes. Sizes. J.L. Hazelton and C.E. Walker. INSTRUMENTAL MEASUREMENTS: Changes in Sonic Resonance of ‘Delicious’ and ‘Golden Delicious’ Apples Undergoing Accelerated Ripening. Ripening. L.A. Liljedahl and J.A. Abbott. INSTRUMENTAL MEASUREMENTS: Damage Loss Cost Curves for Peach Impact Bruising. P.J. Vergano R.F. Testin, W.C. Newall, Jr. INSTRUMENTAL MEASUREMENTS: Correlation of Head Rice Yield to Selected Physical and Mechanical Properties of Rice Kernels. R. Lu and T.J. Siebenmorgen. b INSTRUMENTAL MEASUREMENTS: Rheological Properties of Raisins: Part 11. Effect of Water Activity. Lewicki and W. Wolf. INSTRUMENTAL MEASUREMENTS: Effect of Starter Cultures on Small Deformation Rheology of Stirred Yoghurt. H. Rohm and A. Kovac. INSTRUMENTAL MEASUREMENTS: Low and High Strain Macrobehavior of Grain Masses - The Effect of Particle Eccentricity. M. Aloufi and J.C. Santamarina INSTRUMENTAL MEASUREMENTS: Prediction of Dough Rheological Properties Using Neural Networks. R. Ruan S. Almaer and J. Zhang. FACTORS AFFECTING TEXTURE: Thermal and Physical Properties of Tortilla Chips as a Function of Frying Time. R.G. Moreira, J. Palau, V.E. Sweat and X. Sun. FACTORS AFFECTING TEXTURE: Physicochemical Changes in Cassava Starch and Flour Associated With Fermentation: Effect on Textural Properties. F.A. Numfor, W.M. Walter, Jr and S.J. Schwartz. FACTORS AFFECTING TEXTURE: A Simulation Model to Determine the Allowable Depth for Apples Stored in Bulk. Y. Shahabasi, L.J. Segerlind and N.J. Carroll. FACTORS AFFECTING TEXTURE: Prediction of the Nonlinear Vicoelastic Properties of Gluten Doughs. C.F. Wang and J.L. Kokini. FACTORS AFFECTING TEXTURE: Measurement of Extensional Viscosity of Viscwlastic Liquid Foods. M. Padmanabhan. FACTORS AFFECTING TEXTURE: Modelling Deformation and Flow During Vapor-Induced Puffing. H. G. Schwartzberg, J.P.C. Wu, A. Nussinovitch. FACTORS AFFECTING TEXTURE: Stress-Strain Relation of Compressive Solka Floc Cakes. G.G. Chase and J. Arconti. FACTORS AFFECTING TEXTURE: Time Dependent Rheological Characterisation of Buttermilk at 5C. F. Butler and P. McNulty.     

Book reviews

Book review in this Article
Toxic Substances in Crop Plants. Edited by J.P.F. D'Mello, C.M. Duffus, and J.H. Duffus
Foods Colloids and Polymers: Stability and Mechanical Properties. Edited by E. Dickinson & P. Walstra
Food Irradiation: A Guidebook. By Morton Satin. Basel
Dictionary of Food Microbiology. By Hanns K. Frank. Basel
Capillary Electrophoresis Technology. Edited by Norberto A. Guzman. (Chromatographic Science Series 64.). New York: Marcel Dekker. 1993. Pp. 880. ISBN 0 8247 9042 1. US 165.00.
High Performance Liquid Chromatography in Food Control and Research. Edited by Reinhard Matissek and Reiner Wittkowski. Basel: Technomic. 1993. Pp. 384. ISBN 0 87762 999 4 (soft cover). SFr. 143.-.
Rice Science and Technology. Edited by Wayne E. Marshall & James I. Wadsworth. New York: Marcel Dekker. 1993. Pp. x + 470. ISBN 0 8247 8887 7. US 150.00.
Practical NIR Spectroscopy with Applications in Food and Beverage Analysis. 2nd Edition. By B.G. Osborne
Aseptic Processing of Foods. Edited by H. Reuter. Basel: Technomic. 1993. Pp. 313. ISBN 1 56676 058 5 (soft cover). Sw. fr. 135.-.
Food Legislation of the UK: A Concise Guide
Butterworths Food Law. By A.A. Painter. London: Butterworths. 1992. Pp. xxxvi + 265. ISBN 0 406 00642 3. 37.50.     

Book Reviews

Book Reviews in this article.
Toxic Constituents of Plant Foodstuffs. Second Edition edited by I. E. Liener.
Methods For Analysis of Musts and Wines. M. A. Amerine and C. S. Ough, John Wiley & Sons, Inc., Somerset.
The Carbohydrates. Vol. IB. Edited by Ward Pigman and Derek Horton.
Membrane Structure and Function. Vol. 1. Edited by E. E. Bittar.
Immobilized Enzymes. An Introduction and Applications in Biotechnology. Michael D. Trevan.
Enzymes and Food Processing. Edited by G. G. Birch, N. Blakebrough and K. J. Parker.
Fish and Krill Protein Processing Technology. Taneko Suzuki.
Water Activity: Influences on Food Quality. Edited by Louis B. Rockland and George F. Stewart.
Food Packaging Materials—Aspects of Analysis and Migration of Contaminants. N. T. Crosby.
Experimental Food Chemistry. N. I. Mondy.     

BOOK REVIEWS

Book review in this Article
1. FATS AND OILS . Clyde E. Stauffer. 1999. 149 pp.
2. EMULSIFIERS . Clyde E. Stauffer. 1999. 100 pp.
3. COLORANTS. F.J. Francis. 1999. 144 pp.
4. ENZYMES. Paul R. Mathewson. 1998. 109 pp.     

LITERATURE ABSTRACTS

Stress Analysis of a Viscoelastic Sphere Subjected to Temperature and Moisture Gradients’, by V. M. M. Rao, D. D. Hamann and J. R. Hammerle. Structural-Mechanical Properties of Casein Gels’, by M. N. Pankratova and V. N. Izmailova. An Investigation of the Acoustical Properties of Watermelon As Related to Maturity’, by R. L. Clark. Techniques for Measuring Eggshell Strength’, by L. H. Nelson and J. M. Henderson. A Digital Recording Instrument for Measuring Crisphead Lettuce Maturity in the Field’, by R. E. Garret and P. Christensen. A Bulk Compressibility Tester for Agricultural Products’, by Pictiaw Chen, H. E. Studer, Si-Ty Lam. Rheological Parameters Related to Meat Tenderness’, by L. L. Bashford and L. Vanak. Comparison of Methods of Freshness Assessment of Wet Fish. III Laboratory Assessments of Commercial Fish’, by J. R. Burt, D. M. Gibson, A. C. Jason and H. R. Sanders. Elasticity of the Cured Burley Tobacco Midrib’, by L. R. Walton, J. H. Casada, J. N. Walker. Internal Damping Effects on Canned Foods For Quality Determination’, by R. A. Elizondo, L. F. Whitney, F. R. E. Crossley. Comparison of Methods of Freshness Assessment of Wet Fish. II. Instrumental and Chemical Assessments of Boxed Experimental Fish’, by J. R. Butt, D. M. Gibson, A. C. Jason and H. R. Sanders Correlation of Dough Stickiness with Texturometer Reading and with Various Quality Parameters’, by G. Noguchi, M. Shinya, K. Tanaka, and T. Yoneyama. A Method for Measurement of Carpel Strength in Cucumbers’, by D. E. Marshall, A. W. Hooper, L. R. Baker and D. R. Heldman. Effect of Storage and Processing Conditions on Modulus of Deformability Values of Sorghum Grain’, by D. A. Sluter, R. A. Rupp. Transverse Anisotropy in Beef Muscle’, by R. H. Locker and G. J. Daines. Effects of Ageing and Cooking on the Tenderness of Beef Muscle’, by C. Lester Davey, A. F. Niederer and A.E. Graafhuis. The Temperature Coefficient of Beef Ageing’, by C. Lester Davey and K. V. Gilbert. Influence of Ethylene on the Ripening of Stored Apples’, by M. Knee. Structural Changes in Beef Muscle During Ageing’, by C. Lester Davey and A. E. Graafhuis. Tenderness in Relation to the Temperature of Rigor Onset in Cold Shortened Beef, by R. H. Locker and G. J. Daines. The Effects of Gliadin Fractions of Varying Molecular Weight on the Mixing Properties of a Synthetic-Dough System’, by K. Preston¹, W. Woodbury² and V. Bendelow³. Meat Loaf Type Canned Products Based on Milk or Plant Proteins’, by M. A. Thomas, A. D. Turner and K. A. Hyde. The Effects of Fibre, Starch Damage and Surfactants on the Baking Quality of Wheat/Cassava Composite Flours’, by B. J. F. Hudson and A. O. Ogunsua. Effect of Post-rigor Muscle Length on the Texture of Meat’, by E. Dransfield and D. N. Rhodes. The Protein of Intermediate Moisture Meat Stored at Tropical Temperature. I. Changes in Solubility and Electrophoretic Pattern’, by Z. A. Obanu, D. A. Ledward and R. A. Lawrie. Baking Performance of Egg-yolk Lipoproteins Before and After Surface Modifications’, by V. B. Kamot, A. A. Jones, G. Graham and R. Yuell. High-Ratio Yellow Cake. The Starch Cake as a Model System for Response to Chlorine’, by S. P. Cauvin and B. M. Cough. Home Frozen Strawberries. 1. Influence of Freezing Medium, Fanning, Syrup Temperature, Soaking Time, Storage Time and Temperature, and Rates of Freezing and Thawing on Sensory Assessments’, by M. A. Hudson, M. Leach, V. J. Sharpies and E. Pickford. Rigor Mortis in Beef Stemomandibularis Muscle at 37 d?C’, by R. H. Locker and G. J. Daines. Effect of Shortening During Cooking on the Tenderness and Histology of Beef, by R. J. Locker and G. J. Daines. The Relationship Between Chemical Composition and Breakdown in Cooked Potato Tissue’, by D. S. Warren, D. Gray and J. S. Woodman. Home Frozen Strawberries. II. Influence of Additives in Syrup on Sensory Assessments and Texture Measurements’, by M. A. Hudson, M. E. Holgate, M. E. Gregory and E. Pickford. The Protein of Intermediate Moisture Meat Stored at Tropical Temperature. II. Effect of Protein Changes on Some Aspects of Meat Quality’, by Z. A. Obanu, D. A. Ledward, and R. A. Lawrie. Comparison of Methods of Freshness Assessment of Wet Fish. Part 1. Sensory Assessment of Boxed Experimental Fish’, by J. R. Burt, D. M. Gibson, A. C. Jason and H. R. Sanders.     

LITERATURE ABSTRACTS

'DSC Studies of Muscle Tissue Protein Denaturation' (Lecture). H. Martens and E. Vold (Norwegian Food Res. Inst. As, Norway)
'On the Nature of the Interaction Between Some Anionic Polysaccharides and Proteins.' A. P. Imeson, D. A. Ledward and J. R. Mitchell
'Effect of Pentosans on the Retrogradation of Wheat Starch Gels.' S. K. Kim and B. L. D'Appolonia
'Binding of Crumb Softeners and Dough Strengtheners During Bread Making.' V. A. DeStefanis, J. G. Ponte Jr., F. H. Chung and N. A. Ruzza.
'Flour Lipids and their Effects on Baking.' F. MacRitchie
'Gels Prepared by Adding D-Glucono-δ-Lactone to Milk at High Temperature.' V. R. Hawalker, M. Kalab and D. B. Emmans
'Milk Gel Structure. VI. Cheese Texture and Microstructure.' M. Kalab
'Studies on Shape and Size of the Temperature-Dependent Association of β-Casein.' R. Niki, K. Takase and S. Arima
'Bread Staling Studies. II. Effect of Protein Content and Storage Temperature on the Role of Starch.' S. K. Kim and B. L. D'Appolonia
'Bread Staling Studies. III. Effect of Pentosans on Dough, Bread, and Bread Staling Rate.' S. K. Kim and B. L. Appolonia.
'Bread Staling Studies. I. Effect of Protein Content on Staling Rate and Bread Crumb Pasting Properties.' S. K. Kim and B. L. D'Appolonia
'Studies on the Mucilages Extracted from Ckra Fruits (Hibiscus esculentus L.) and Baobab Leaves
'Meat Tenderness: Distribution of Molecular Species of Collagen in Bovine Muscle.' A. J. Bailey and T. J. Sims
'The Ottawa Starch Viscometer—A New Instrument for Research and Quality Control Applications.' P. W. Voisey, D. Paton, and G E. Timbers     

Book Reviews

Book Reviewed in this Article:
Unit Operations in Food Processing . 2nd ed. By R. L. Earle.
Edible Oils and Fats: Developments since 1978 (Food Technology Review No. 57). Ed. by S. Torrey.
Biotechnology. Vol. 3. Biomass, Microorganisms for Special Applications, Microbial Products I, Energy from Renewable Resources . Edited by H. Dellweg.
Food Research and Data Analysis . Ed. by H. Martens and H. Russwurm.
Handbook of Lethality Guides for Low-Acid Canned Foods. Vol. 1. Conduction Heating and Vol. II. Convection Heating . By C. R. Stumbo, K. S. Purohit, T. V. Ramakrishnan, D. A. Evans and F. J. Francis.
Lehrbuch der Lebensmittelchemie . By H.-D. Belitz and W. Grosch.
Books received     

Book Reviews

Book Reviewed in this Article:
Antimicrobials in Foods. Ed. by Alfred Larry Branen and P. Michael Davidson.
Improving Small-scale Food Industries in Developing Countries. Ed. by W. Edwardson and C.W. MacCormac.
Sensory Analysis of Foods. Ed. by J.R. Piggott. London: Elsevier Applied Science
The Chemistry of Cereal Proteins. By R. Lasztity.
Drugs and Nutrients: The Interactive Effects. Ed. by Daphne A. Roe and T. Colin Campbell.
Food Legislation of the UK: A Concise Guide. By D.J. Jukes.
Food Constituents and Food Residues: Their Chromatographic Determination. Ed. by James F. Lawrence.
Aspartame: Physiology and Biochemistry. Ed. by Lewis D. Stegink and L.J. Filer.
Radiation Technology Handbook. By Richard Bradley.