基础项目融资中政府担保的定价

在基础项目融资中,政府提供的担保有效地促进了基础项目融资的发展.政府提供担保会给政府造成或有债务,需要采用定量方法研究担保,从而为政府的担保提供量化依据.论文在分析担保期权特性基础上,采用期权理论建立了担保的定价模型,并研究了模型在基础项目融资收益担保中的应用.     

基于LabVIEW的食品物性检测系统的研究

基于LabVIEW虚拟仪器技术、计算机系统集成技术和单片机技术,改进了食品物性分析仪,设计了食品物性检测系统．根据检测到的弹性力和位移等数据,通过数字分析得到弹性和酥脆度等物性参数;利用基于虚拟仪器的LabSQL数据库访问工具包,实现了对保存检测数据的数据库的查询和修改,进一步扩大了虚拟仪器技术的测试和应用范围．实验表明,设备运行可靠,且测试数据精确     

食品安全监管的法学价值思考

近年来,食品安全问题屡屡发生,不断引起人们和政府的重视。对于食品安全监管的法学理论依据,从已有的文献来看很少涉及,特别是从价值法学的角度更是鲜见,这不能不说是一个遗憾和缺失。在本文中笔者站在法学的立场透视食品安全监管的立足理论根基,以期给食品安全监管模式的构建以及具体制度建设提供更加充分的理论指导。     

基于旅游需求的饮食文化资源开发——以淮安为例

随着旅游者需求的不断变化,作为旅游资源的饮食文化必须基于旅游者需求基础上进行开发,才能获得旅游者的认可。淮安是著名的淮扬菜发源地之一,饮食文化历史悠久,内涵丰富。在现今旅游者需求日益变化的市场条件下,淮安饮食文化旅游产品的开发只有以终端市场的需求为核心,运用主题化、个性化、多样化、生态化开发策略,才能重振淮扬菜雄风。     

浅谈《食品安全法》在快餐业中的应用

近年来,随着生活节奏的加快,快餐行业的数量和规模都呈迅猛增加和扩大的趋势。快餐食品安全受到了老百姓空前的关注,引起了快餐行业对快餐食品安全法律规制的思考。新颁布的《食品安全法》具有重大意义,积极开展学习,广泛宣传,加强培训,确保《食品安全法》贯彻实施到位,已成为快餐行业的当务之急。     

论餐饮食品安全管理

把握和控制食品安全问题,必须从食品安全源的角度对食品安全进行科学、合理的分类,明确餐饮食品生产及消费过程中各关键环节安全控制的标准,构建餐饮食品危害分析与关键控制点体系,完善餐饮食品安全管理制度,实现餐饮食品安全的科学管理。     

一种面向方面的网格安全模型研究*

通过引入面向方面的核心思想,分析了网格安全实现方案GSI中存在的结构复杂和耦合度过高问题。在传统网格安全模型的基础上,利用方面机制来实现网格安全,提出了一种新的面向方面的网格安全模型(AOGSM),并对该模型进行了详细描述。仿真实验表明,面向方面的网格安全模型通过对网格安全横切特性的分离,降低了网格安全机制的复杂度和模块间的耦合度。     

工程量清单计价模式下高校基建修缮工程审计研究

在对比分析工程量清单计价与定额计价两种不同的计价模式的基础上,提出高校基建修缮工程项目审计的开展应从单一的事后审计扩展到包括投资决策、项目设计、招标投标、施工过程、竣工决算等在内的全过程跟踪审计。结合工程审计的实践经验和体会,对工程量清单计价模式下高校基建修缮工程项目审计的思路与重点进行初步探讨与研究。     

Coupling System for Food Wastes Anaerobic Digestion and Polyhydroxyalkanoates Production with Ralstonia eutropha

A new technology was developed to couple the anaerobic digestion of food wastes with production of polyhydroxyalkanoates (PHAs). Acetic, propionic, butyric and lactic acids were produced during food wastes anaerobic digestion and their concentrations reached 5.5, 1.8, 27.4 and 32.7 g/L, respectively under appropriate digestion conditions. The fermentative acids were transferred through a dialysis membrane to an air-lift reactor for PHA synthesis by Ralstonia eutropha. Dry cell concentration and PHA content reached 22.7 g/L and 72.6%, respectively. The obtained PHA was a copolymer of b-hydroxybutyrate (HB) and b-hydroxyvalerate (HV) with 2.8% (mole ratio) of HV units in polymer.     

Ozone: An Advanced Oxidation Technology for Starch Modification

ABSTRACT

Ozone processing is one of the encouraging non-thermal and bio-friendly techniques in the food processing sector. The applicability of ozone technology in food industry is increasing due to its antimicrobial action and modification of functional properties of the foods. The structural modifications of starches have major applications in the food and bakery industry for producing products with increased shelf life, improved texture, and retention of moisture content. The positive response of ozonation in carboxyl and carbonyl group alters the viscosity of starch molecules. Rheological characteristics like low viscosity even at an increased concentration, desirable binding properties, and film-forming ability have increased its use in the food processing industry. The influence of ozonation in the physicochemical properties is mainly retrogradation and cross-linking of amylose and amylopectin molecules and enzymatic modifications. Ozonation cause change in crystallinity, viscosity, expansion ratio, and gelatinization temperatures. Finally, ozonation induces many possible changes in native starches for the effective utilization in the processing sectors. In this review, starch modifications utilizing ozone and various research achievements and scientific reports focusing on the effect of ozonation in terms of physical, chemical, and thermal properties of native starches and on the possible modifications have been summarized and discussed. In conclusion, ozone is a green technology that can be effectively used as an alternative oxidation technique for starch modification.