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31.
It was hypothesized that exposure to complementary representations of the poor as happier and more honest than the rich would lead to increased support for the status quo. In Study 1, exposure to "poor but happy" and "rich but miserable" stereotype exemplars led people to score higher on a general measure of system justification, compared with people who were exposed to noncomplementary exemplars. Study 2 replicated this effect with "poor but honest" and "rich but dishonest" complementary stereotypes. In Studies 3 and 4, exposure to noncomplementary stereotype exemplars implicitly activated justice concerns, as indicated by faster reaction times to justice-related than neutral words in a lexical decision task. Evidence also suggested that the Protestant work ethic may moderate the effects of stereotype exposure on explicit system justification (but not implicit activation). (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献
32.
Kinema is a fermented soya bean food of Nepal and the hilly regions of North-eastern States of India. Generally, the fermentation is dominated by Bacillus spp. that often cause alkalinity and desirable stickiness in the product. The present study was undertaken in a limited number of commercial (market) kinema samples to test for the presence of foodborne pathogens and their properties. Bacillus cereus was present in numbers exceeding 104 cfu/g product in five of the tested 15 market samples. Enterobacteriaceae and coliform bacteria exceeded 105 cfu/g in 10 of the 15 samples. Escherichia coli exceeding 105 cfu/g was found in two samples. Staphylococcus aureus was not detected in any of the tested samples. Of 31 isolated typical and atypical strains of B. cereus, 18 representative strains were tested qualitatively for the ability to produce diarrhoeal type enterotoxin (BCET) using an Oxoid BCET-RPLA test kit. Overall, BCET was formed by 12 strains in BHIG (brain heart infusion broth +1% glucose), by seven strains on sterilized cooked rice, and by five strains on sterilized cooked soya beans. Semi-quantitative tests on BCET revealed that levels exceeding 256 ng/g soya beans, produced by single pure culture inoculation with the isolated B. cereus strains, were reduced to ≤ 8 ng/g by frying kinema in oil, a common procedure when making kinema curry. It was also shown in a mixed pure culture experiment that a kinema strain B. Subtilis DK-W1, is able to suppress growth and BCET formation by a selected toxin producing strain (BC7-5) of B. cereus. It is concluded that the traditional way of making kinema and its culinary use in curries is safe. However, for novel applications of kinema, safety precautions are advisable. 相似文献
33.
发展我国冻干蔬菜产业大有可为 总被引:1,自引:0,他引:1
本文介绍了真空冷冻干燥食品的发展现状、特点及其工艺流程 ,着重讨论了发展冻干食品工业的广阔前景 相似文献
34.
Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety of produce 总被引:10,自引:0,他引:10
Carol A. Phillips 《International Journal of Food Science & Technology》1996,31(6):463-479
Modified Atmosphere Packaging and related technologies are increasingly used to extend shelf-life of fresh produce. This paper reviews the effect of such technology on the spoilage microbiological flora and food-borne pathogens which may be present in produce and also on the organoleptic properties of the product. 相似文献
35.
36.
R. GRAY† M. HILARY STEVENSON‡ 《International Journal of Food Science & Technology》1991,26(6):669-672
One hundred and twenty-five pairs of chicken drumsticks were randomly allocated to one of five dose rates: 5, 10, 15, 20 or 600 kGyh-. The highest dose rate was obtained using a linear accelerator whilst the remaining dose rates were provided using a 60 Co gamma source. Each batch of 25 pairs was further divided into groups five of which were stored at 4°C for 0, 7, 14, 21 or 28 days. ESR spectroscopy was used to measure the intensity of the radiation-induced signal. There was a quadratic relationship between ESR signal strength and dose rate, which although statistically significant is unlikely to be of practical importance. The magnitude of the ESR signal declined by about 20% over the first 14 days of storage at 4°C and thereafter the decrease was minimal. 相似文献
37.
Shift in thinking to address the 21st century hunger gap 总被引:1,自引:1,他引:0
Malin Falkenmark 《Water Resources Management》2007,21(1):3-18
The present water policy debate is dominated by the 30 yr old mission to secure water supply and sanitation to all people.
The water needed to produce a nutritionally acceptable diet for one person is however 70 times as large as the amount needed
for domestic water supply. The food security dilemma is largest in arid climate regions, a situation constituting a formidable
challenge. It is suggested that an additional 5 600 km3/yr of consumptive water use will be needed to produce an adequate amount of food by 2050 – i.e almost a doubling of today’s
consumptive use of 6800 km3/yr. Past misinterpretations and conceptual deficiencies show the importance of a shift in thinking. Combining the scale of
the challenge and the time scale of the efforts to feed humanity and eradicate hunger leads to an impression of great urgency.
This urgency strengthens the call for international research both for supporting agricultural upgrading, and for much better
handling of issues of environmental sustainability. What stands out is the need of a new generation of water professionals,
able to handle complexity and able to incorporate water implications of land use and of ecosystem health in integrated water
resources management. It will for those reasons be essential and urgent to upgrade the educational system to producing this
new generation. 相似文献
38.
I. Egli L. Davidsson M.-A. Juillerat D. Barclay R. Hurrell 《Journal of food science》2003,68(5):1855-1859
Complementary foods based on cereals and legumes often contain high amounts of phytic acid, a potent inhibitor of mineral and trace element absorption. The possibility to degrade phytic acid during the production of complementary foods by using whole grain cereals as the phytase source was investigated. Whole grain rye, wheat, or buckwheat (10%) were added to cereal‐legume‐based complementary food mixtures, and phytic acid was shown to be completely degraded in a relatively short time (1.5 to 3 h) when incubated at optimal conditions for cereal phytase. The potential usefulness of the method for industrial production was demonstrated with a complementary food based on wheat and soybean. 相似文献
39.
J. Gajdoš Kljusurić 《Sadhana》2003,28(6):991-998
This work is an experimental study of the differential scanning calorimetry characterisation of polymer materials used in
food packaging materials, such as polypropylene (0.03 mm), polyethylene (0.1 and 0.03 mm), poly(D-(-)-Β-hydroxybutyrate) (powder),
two-layered polypropylene (0.064 mm), and two-layered polypropylene with poly-vinylidene-chloride (0.012/0.021). The polymer
stability was checked by simulation of conditions during food preparation in microwave ovens, sterilisation or rapid freezing.
The materials were tested in the temperature range from 40 to 200‡C at different scan rates from 2 to 30°C min−1 during heating or cooling. The enthalpies show a high correlation coefficient (0.964) with scan rate. All samples undergo
phase change in the temperature range from 107 to 173°C during heating and enthalpies are in the range from 31.8 to 71.1Jg−1. Upon subsequent cooling from 200°C, the temperature range of phase changes is shifted to lower temperatures from 86 to 102°C
with enthalpies ranging from 30.4 to 57.8 J g−1.
Experiments with exposure of polymers to microwave radiation and freezing prove that the phase change considering the temperature
range is very similar in all experiments. 相似文献
40.
Almond preferences were produced by giving rats a mixture of almond and sucrose (Experiments 1-4) or saccharin (Experiment 4). A subsequent extinction procedure consisted of either repeated 2-bottle almond versus water tests (Experiment 1) or repeated exposure to almond alone (Experiments 2-4). The main independent variable was whether access to food following a session was given immediately, 30 min later, or 120 min later. No effect of extinction was found in any experiment. An important finding was that varying the delay until food access had no detectable effect. It was concluded that inadvertent flavor-food associations do not maintain preference for the flavor under extinction conditions. (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献