浅谈水彩画纸

对水彩画作了简要介绍。就水彩画纸特性作了阐述,将试制手工画纸作了概述。最后对手工水彩画纸市场前景谈了看法。     

2011年我国纸业发展回顾

核心提示：作者对2011年我国造纸行业总体情况及影响因素作了分析;对新出台各项政策中与造纸行业相关的部分及其对造纸行业发展的影响作了说明;对2012年造纸行业的走势作了预测。     

猪油的利用

本文对以猪油为原料的加工利用途径作了综述，主要从以下方面：１．猪油的酯交换利用；２．猪油作皮革加脂剂；３．猪油作润滑油的油性剂和极压添加剂；４。猪油作脂肪醇和脂肪酸酰胺等作了介绍，同时文章还对猪油在利用问题上提出了二点看法。     

三电平逆变器驱动电路的应用

文章对目前变频器的研究热点三电平技术的优点作了简要叙述。在应用的基础上对逆变器的驱动电路部分作了介绍。并对Semikron公司生产的驱动电路作了详细的介绍,给出了一种常用的电路及其参数。     

果蔬汁产品危害分析关键控制点

对保证食品安全的预防性技术管理体系HACCP作了介绍,并对果蔬汁产品的关键点作了说明.     

桉木硫酸盐浆木聚糖酶漂白的研究

对桉木硫酸盐浆木聚糖酶漂白的研究作了介绍。具体讨论了木聚糖酶漂白的机理和漂白时的影响因素,然后对几种具体的桉木硫酸盐浆的木聚糖酶漂白的工艺流程作了介绍,最后对木聚糖酶漂白的趋势和研究方向作了论述。     

PTT形态记忆织物的染整工艺

文章对PTT纤维及形态记忆面料的性能作了介绍.对PTT纤维记忆面料的染整工艺作了探讨.     

USTER仪器检测与手工检测关系探讨

本文对运用USTERHVI大容量测试仪检测原棉性能作了特点分析 ,对仪器检测与手工检测在原棉相关检测项目土的关系作了探讨 ,便于更好地发挥仪器检测作用。同时 ,对如何完善仪器检测 ,全面测试原棉性能作了探讨。     

聚乙烯醇在造纸涂料中的使用性能及其发展趋势

文章对聚乙烯醇的制备、特征作了介绍，讨论了聚乙烯醇对涂料厦涂布纸性能的影响。对聚乙烯醇在造纸涂料工业中使用的趋势作了预测。     

番茄红素提取工艺的研究

对番茄红素的性能作了测试与分析 ,并对番茄红素提取条件作了研究 ,确定了提取的最佳溶剂及最佳工艺条件。     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

食品供应链中的肉品安全管理——在加工、贮藏、运输和零售阶段

肉品质量安全是一个复杂的问题,涉及到从农场到餐桌等诸多环节。本文简要介绍了我国肉品的安全现状,肉品供应链加工贮藏和零售运输过程中影响我国肉品质量安全的主要因素及提高加工贮藏和零售运输过程中肉品质量安全的措施,并分析了提高我国肉品安全的意义。以便解决肉品加工贮藏和零售运输过程中普遍存在的安全问题。     

压榨型鲜湿米粉条凝胶质构特性及食用品质影响因素

以压榨型鲜湿米粉条凝胶品质影响因素为研究对象,主要探讨了大米粉基本理化指标、快速黏度分析(rapid visco analyze,RVA)糊化特性、大米淀粉结晶特性对压榨型鲜湿米粉条的食用品质及其凝胶质构特性的影响。研究表明大米粉直链淀粉的质量分数与米粉条的感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著正相关(P0.05,P0.01),大米粉支链淀粉质量分数与米粉条感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著负相关(P0.05,P0.01);大米粉粗蛋白(除与恢复性呈显著正相关外)、粗脂肪质量分数与米粉条凝胶特性和食用品质相关性不显著(P0.05);X射线衍射、傅里叶变换红外光谱2种方法分析得到的结晶度RX和RI均与米粉条的凝胶特性指标和食用品质感官得分均无显著相关性(P0.05)。RVA糊化特性参数中的峰值黏度、最低黏度和最终黏度与米粉条的感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著正相关性(P0.05,P0.01);衰减值虽与感官得分、凝胶质构特性指标(除与黏附性显著负相关外)均呈一定的负相关性,但均不显著(P0.05);而回生值则与米粉条感官得分、凝胶质构特性指标的硬度、胶着性、咀嚼性、恢复性均呈极显著正相关(P0.01)。由此可见,直链淀粉、支链淀粉质量分数及RVA糊化特性参数可用来预测压榨型鲜湿米粉条的食用品质关键性指标。     

精梳机用梳理器材专件的技术创新与优选

通过对关键梳理器材及专件结构与性能特点的分析,阐明了国内外精梳器材及专件的创新技术方向,并概括出精梳梳理器材及专件的优选配套总体原则;指出我国现代精梳梳理器材及专件的技术水平与国际先进水平的差距正在不断缩小,部分国产精梳器材、专件的性价比优于国外同类产品.     

Outfitting Textiles,Fashion + Architecture: The Convergence + Interplay of Construction + Engineering for the Human Form

Links between textiles, fashion, and architecture are examined in terms of their visual aesthetics and methods of realization. Both garments and buildings touch our everyday lives and can be seen as similar types of “outfits.” Pragmatic and expressive they provide protection and shelter while also reflecting taste and identity. As ever-new textiles and technologies are emerging, these are infiltrating both the world of fashion and that of architecture. Fashion references architecture, and architecture references fashion in human scale/proportions and harmony/balance of forms, while the correct choice of textile is crucial to their realization. Fashion is traditionally seen as being ephemeral and temporal and architecture as monumental and permanent but these notions are rapidly changing. Fashion is slowing down to embrace issues of sustainability, timelessness, and longevity while architecture is speeding up to take on aspects of flexibility, mobility, and change. It is proposed that the future will move towards a convergence that includes the bespoke where new textiles and technologies enable “outfits” to be made for wearing and for living in that are intimate and individual—tailored to suit and responsive to need.     

不同施肥方式及水肥调控对烟叶产质量的影响

研究了不同施肥方式和水肥调控对烟叶产、质量的影响.结果表明,在总施氮相同情况下,增加在移栽后10-15 d及打顶前后各淋施1次追肥,能合理调控营养供给,平衡上、中、下各部位烟叶的生长发育,使氮碳代谢主阶段适时过度,保证烟叶正常成熟,明显提高烟叶的产、质量.本试验以20%在移栽时施入,移栽后10d施10%,20 d施10%,30 d施40%,50 d施20%,效果最好.     

Effect of genotype and environment on the concentrations of starch and protein in, and the physicochemical properties of starch from, field pea and fababean

BACKGROUND: The effects of genotype and environment and their interaction on the concentrations of starch and protein in, and the amylose content and thermal and pasting properties of starch from, pea and fababean are not well known. RESULTS: Differences due to genotype were observed in the concentrations of starch and protein in pea and fababean, in the onset temperature (To) and peak temperature (Tp) of gelatinization of fababean starch, and in the pasting, trough, cooling and final viscosities of pea starch and fababean starch. Significant two‐way interactions (location × genotype) were observed for the concentration of starch in fababean and the amylose content, To, endothermic enthalpy of gelatinization (ΔH) and trough viscosity of fababean starch. Significant three‐way interactions (location × year × genotype) were observed for the concentration of starch in pea and the pasting, trough, cooling and final viscosities of pea starch. CONCLUSION: Differences observed in the concentrations of starch and protein in pea and fababean were sufficient to be of practical significance to end‐users, but the relatively small differences in amylose content and physicochemical properties of starch from pea and fababean were not. Copyright © 2011 Society of Chemical Industry     

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

Quality of coffee is a complex trait and is influenced by physical and sensory parameters. A complex succession of transformations during the processing of seeds to roasted coffee will inevitably influence the in-cup attributes of coffee. Germination and fermentation of the beans are two bioprocesses that take place during post-harvest treatment, and may lead to significant modifications of coffee attributes. The aim of this review is to address the current knowledge of dynamics of these two processes and their significance for bean modifications and coffee quality. The first part of this review gives an overview of coffee germination and its influence on coffee chemistry and quality. The germination process initiates while these non-orthodox seeds are still inside the cherry. This process is asynchronous and the evolution of germination depends on how the beans are processed. A range of metabolic reactions takes place during germination and can influence the carbohydrate, protein, and lipid composition of the beans. The second part of this review focuses on the microbiota associated with the beans during post-harvesting, exploring its effects on coffee quality and safety. The microbiota associated with the coffee cherries and beans comprise several bacterial, yeast, and fungal species and affects the processing from cherries to coffee beans. Indigenous bacteria and yeasts play a role in the degradation of pulp/mucilage, and their metabolism can affect the sensory attributes of coffee. On the other hand, the fungal population occurring during post-harvest and storage negatively affects coffee quality, especially regarding spoilage, off-tastes, and mycotoxin production.     

突飞猛进的中国油脂工业

中国粮油学会油脂专业分会成立于1985年10月5日,学会成立20年来,中国的油脂工业得到了突飞猛进的发展.从我国油脂、油料生产与消费的快速增长、油脂工业的总体发展水平、市场上琳琅满目的食用油脂产品、大型化油厂建设、油料资源综合利用、油脂机械装备水平、油脂科研和教育等7个方面分别对学会成立20年来,在促进我国油脂科技进步、油脂工业整体水平的提高方面所做的贡献进行了全面而客观的回顾,并对2004年油脂工业的发展特点进行了分析,展望了我国油脂工业的美好前景.