翡翠珍珠纤维/Aircell纤维/精梳棉纤维混纺纱纺制工艺研究

介绍了翡翠珍珠纤维、Aircell纤维和精梳棉纤维的性能和特点,基于工艺试验,分析了纤维性能、纺纱工艺参数、车间温湿度等对翡翠珍珠纤维/Aircell纤维/精梳棉纤维混纺纱质量的影响,为纺纱企业开发新产品提供参考和依据。     

珍珠纤维性能及其混纺竹节纱开发

简要说明了珍珠纤维的性能,介绍了珍珠纤维/棉纤维/粘胶纤维混纺竹节纱的纺纱工艺配置,阐述了在环锭细纱机上生产珍珠纤维/棉纤维/粘胶纤维混纺竹节纱的方法,测试了成纱质量,并进行了理论分析,指出了生产过程中应该注意的问题。     

珍珠纤维/棉/粘胶纤维混纺竹节纱的开发

简要说明了珍珠纤维的性能,介绍了珍珠纤维/棉/粘胶纤维混纺竹节纱的纺纱工艺配置,阐述了在环锭细纱机上的生产方法,测试了成纱质量,并进行了理论分析.最后指出了生产过程中应该注意的问题.     

珍珠纤维/负离子细旦丙纶纤维/棉混纺纱开发及可纺性的研究

为纺制性能良好的珍珠纤维/负离子细旦丙纶纤维/棉混纺纱,提高负离子细旦丙纶纤维的可纺性,通过对负离子细旦丙纶纤维进行预处理,采用混条工艺,并在各工序采取了一系列工艺技术措施,提高了纤维的可纺性,改善了半制品和成纱质量,生产的珍珠纤维/负离子细旦丙纶纤维/棉混纺纱满足了产品质量的要求。根据工艺试验和测试,就3种纤维性能、纺纱工艺等因素对珍珠纤维/负离子细旦丙纶纤维/棉混纺纱质量的影响进行了分析,探讨了提高成纱质量所采取的技术措施。     

三组分壳聚糖纤维赛络集聚纱的纺制

探讨莫代尔/珍珠改性粘胶/壳聚糖55/30/15 9.8tex赛络集聚混纺纱的纺制工艺。通过介绍莫代尔纤维、珍珠改性粘胶纤维、壳聚糖纤维的性能特点,采用包混和条混的混和方式,分别制成壳聚糖纤维纯纺预并条和莫代尔纤维珍珠改性粘胶纤维混和预并条,再经过三道混并制成符合混纺比要求的熟条。对各工序纺纱工艺参数进行了优化配置,采用赛络集聚纺纱技术,成功纺制出赛络集聚混纺纱。认为:壳聚糖纤维硬并丝多,纯纺生条较困难,要采取特殊的前纺工艺流程;细纱工序要及时清洁网格圈,合理选用钢领和钢丝圈,才能使产品质量达到较好水平。     

珍珠纤维绢丝Tencel混纺纱的开发

为了顺利开发珍珠纤维/绢丝/Tencel 50/30/20 14.8 tex混纺纱,确保成纱质量,针对各种纤维的特性,在纺纱生产中采取了相应工艺技术措施.纤维采用开清混和的纺纱工艺;桑绵球纤维长度较长,纺纱前需切断;桑绵球纤维静电现象严重,需给湿加油,使上机回潮率控制在16%～18%范围内,生条成条顺利.     

高档功能性新型纤维——立肯诺珍珠纤维

立肯诺珍珠纤维是由东华大学和上海新型纺纱技术开发中心合作共同研发的一种新型纤维,属国内外首创的高档功能性纤维,并于2004年申请国家发明专利。珍珠纤维是采用高科技手段将超细珍珠粉在纤维素纤维纺丝时加入纤维内而制成的功能性纤维素纤维,纤维体内部和外表均匀分布着珍珠微粒。立肯诺珍珠纤维既有珍珠养颜护肤功效,又有纤维素纤维吸湿透气、服用舒适的特性。珍珠纤维表面     

高档功能性新型纤维——立肯诺珍珠纤维

<正>立肯诺珍珠纤维是由东华大学和上海新型纺纱技术开发中心合作共同研发的一种新型纤维,属高档功能性纤维,并于2004年申请国家发明专利。珍珠纤维是采用高科技手段将超细珍珠粉在纤维素纤维纺丝时加入纤维内而制成的功能性纤维素纤维,纤维体内部和外表均匀分布着珍珠微粒。立肯诺珍珠纤维既有珍珠养颜护肤功效,又有纤维素纤维吸湿透气、服用舒适的特性。珍珠纤维表面     

高档功能性新型纤维——立肯诺珍珠纤维

<正>立肯诺珍珠纤维是由东华大学和上海新型纺纱技术开发中心共同研发的一种新型纤维,属高档功能性纤维,并于2004年申请国家发明专利。珍珠纤维是采用高科技手段将超细珍珠粉在纤维素纤维纺丝时加入纤维内而制成的功能性纤维素纤维,纤维体内部和外表均匀分布着珍珠微粒。立肯诺珍珠纤维既有珍珠养颜护肤功效,又有纤维素纤维吸湿透气、服用舒适的特性。珍珠纤维表面     

高档功能性新型纤维——立肯诺珍珠纤维

立肯诺珍珠纤维是由东华大学和上海新型纺纱技术开发中心合作共同研发的一种新型纤维,属高档功能性纤维,并于2004年申请国家发明专利。珍珠纤维是采用高科技手段将超细珍珠粉在纤维素纤维纺     

常用消毒灭菌法及其机理与应用

介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发，介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

Heritability and correlations for body condition score and dairy form within and across lactation and age

The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

酚类物质的结构与性质及其与葡萄及葡萄酒的关系

酚类物质是一类大而复杂的化合物。葡萄与葡萄酒中常见的酚类物质可分为类黄酮和非类黄酮两大类，它们是葡萄中重要的次生代谢产物，与葡萄的抗病性、采后生理、贮存、保鲜等密切相关。葡萄酒中的酚类物质来自于葡萄果实、果梗、酵母代谢以及橡木桶，参与形成葡萄酒的味道、骨架、结构和颜色等，对红葡萄酒的特征和质量尤其重要。     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。