排序方式： 共有55条查询结果，搜索用时 15 毫秒
1.
Effects of temperature fluctuation on quality changes of large yellow croaker (Pseudosciaena crocea) with ice storage during logistics process 
下载免费PDF全文
下载免费PDF全文 2.
This research proposes that it is possible to deliberately reduce temporal tensions in order to promote energy saving behaviours. People may not dedicate enough time to planning their tasks that consume energy, rushing into them without much deliberation. They may also use more energy than necessary in an attempt to accelerate processes that seem to be taking too long, to reduce the boredom of waiting. Persuasive technology provided the tools to manipulate the perception of time and therefore elicit changes in the specific behaviours that result in unnecessary energy usage. Cooking tasks were used as the scenario to test behaviour change strategies delivered via a smartphone application. Results showed that these strategies facilitated the performance of sustainable behaviours. Participants reported that the app made (1) them more likely to follow the steps needed to use less energy, (2) the activity more enjoyable and (3) the time appear to pass more quickly compared to a control version. 相似文献
3.
《Food Control》2014
Shelf-life of commercial thawed tuna was studied in different packaging atmospheres: Air, High O2 (70%O2/30%CO2), Sprayed green tea extract in High O2, Low O2 (40%O2/40%CO2/20%N2), Non O2 (60%CO2/40%N2) and Carbon monoxide (60%CO2/39.5%N2/0.5%CO). Three-cm-wide slices were analysed at days 0 (24 h post-thawing), 4 and 6 from the date of packaging while kept in retail conditions. Analysis performed each day of the study were: gas concentration in the headspace, colour, pH, exudative losses, lipid oxidation, total volatile bases nitrogen, microbiological analysis and a sensory test (fresh and cooked fish). The atmospheres ‘Non O2’ and ‘Low O2’ were the most effective for increasing tuna shelf-life due to better general lipid oxidation characteristics, microbial counts and sensory results. Shelf-life reached up to 6 days post-thawing in these cases although tuna should be consumed cooked to prevent risk of pathogens or toxins. Also, the use of antioxidants or carbon monoxide improved colour and flavour attributes and should be considered as alternatives for packaging. 相似文献
4.
《Food Control》2013,32(2):586-592
The effects of tea polyphenols (TP) dip treatment on the physical and chemical characteristics of dried-seasoned squid (Dosidicus gigas) during storage at 25 °C were assessed. After the storage, the b* value increased significantly, while the free amino acids (FAA) including Ser, Gly, Arg, Tyr and Lys, and the dominant reducing sugar (RS), lactose, decreased remarkably, which revealed the occurrence of browning reaction in dried-seasoned squid. The progressive conversion of trimethylamine oxide (TMAO) and production of thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) were found during the entire period of storage. Furthermore, the advantages of reducing moisture loss, inhibiting oxidation of lipids, depressing TMAO breakdown and TVB-N accumulation were observed, while the browning reaction exhibited no significant decrease for the TP samples. These results indicated that the addition of TP could maintain quality of dried-seasoned squid. 相似文献
5.
6.
Tingting Zhou Xichang Wang Juan Yan Yan Li 《Journal of the science of food and agriculture》2018,98(8):3049-3056
7.
谢芳;张安阔;余文辉;谢晶 《红外技术》2025,47(2):179-192
低温制冷技术是空间红外望远镜的一项重要技术,起源空间望远镜（OST）是用于未来探索宇宙起源的中远红外空间望远镜。概述了空间红外望远镜低温制冷技术发展历程。综述了OST制冷系统的发展现状。对国内外未来可用于OST制冷系统的绝热去磁制冷机（CARDs）及多种机械制冷机（透平布雷顿制冷机,多级脉冲管制冷机,多级制冷机预冷的J-T制冷机）的发展现状进行了综述与分析,并给出其不同特点,为我国后续空间红外望远镜的发展提供了一定参考。 相似文献
8.
Lina Tao Ting Zhang Panpan Wang Mengzhen Ding Lijie Liu Ningping Tao Xichang Wang Jian Zhong 《International Journal of Food Science & Technology》2021,56(10):5150-5159
Multicore millimetre-sized fish oil-loaded alginate capsules were developed using a combined monoaxial dispersion electrospraying–ionotropic gelation technique and their stability was explored. By adjusting the preparation parameters, the capsule shapes could be irregular, spherical with a short-tail, spherical, fusiform, and fusiform with a long-tail. The continuous phase of the millimetre-sized capsules consisted of hydrophilic alginate calcium and water. Moreover, the water content increased from 17% to 69% with increased alginate concentration (2.5–30 mg mL−1). The capsules prepared with alginate concentration of 10 mg mL−1 or 20 mg mL−1 show a similar loading ratio (about 5–8%) of fish oil during storage. Headspace solid-phase microextraction–gas chromatography mass spectroscopy (HS-SPME-GC-MS) results confirmed the capsules masked the fishy odour of fish oil. Moreover, fish oil slowly migrated from the inside to the outside of the capsules. This work presented a simple method to prepare multicore millimetre-sized capsules with controlled shapes and a basic understanding of the effect of encapsulation using alginate to mask the fish oil odour. 相似文献
9.
目的 为研究与开发新型镀冰衣技术提供理论参考。方法 冻藏保鲜是水产品的贮藏手段之一,也是迄今最常采用的一种方法,能较好地保持水产品的品质。以镀冰衣保鲜技术为切入点,综述冻藏过程中水产品品质的变化,以及国内外防龟裂型、抗氧化型、抑菌型等3种镀冰衣技术的研究进展,并对未来镀冰衣技术的发展进行展望。结论 目前将镀冰衣技术应用在水产品冻藏保鲜中的研究思路和方法已较为成熟,对于高效合理的镀冰衣复配配方还有待深入研究。从发展趋势看,新型镀冰衣技术具有广阔的发展前景,寻找具有良好保鲜性能的冰衣液配方是未来发展的方向。 相似文献
10.
为了解上海市售水产品中副溶血性弧菌的耐药情况,通过药敏纸片扩散法（K-B法）对上海市某水产品市场连续两年监测分离获得的45株副溶血性弧菌进行了25种常用抗生素的药敏实验。结果显示,所有实验菌株都对青霉素G和甲硝唑耐药,有高达90%以上的菌株对帕拉西林、新霉素和卡那霉素耐药,而对利福平、万古霉素、四环素、强力霉素、头孢拉定和土霉素全部敏感;同时发现不同来源的菌株,其耐药谱存在一定程度的差异,菌株多重耐药性与菌株致病因子类型间也存在一定的相关性。因此,应进一步加强水产品中细菌耐药性的监测,并采取更有效措施控制细菌耐药性。 相似文献