Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products

With the prevalent food insecurity in Africa, there is a growing need to utilize the available crops to develop nutritious, affordable and palatable food for the populace. Millet is critical in this role, relative to its abundance in the continent and good nutritional composition. For ages, fermentation and malting have been traditionally used to transform millet into variety of produce. A paradigm shift has however occurred over the years, giving birth to new commercially available products. This review thus appraises and gives an overview of traditional and modern fermented and malted products. Although, millet has been diversified to several products, its major food uses are still restrained to traditional consumers and largely remains underutilized. Considering the potential embedded in this grain, it is important to explore this crop through the application of appropriate modern fermentation and malting technologies. This will ensure the availability of ready to eat (RTE) and ready to use (RTU) food products and to a large extent address the incessant food security challenges plaguing Africa.     

我国MTBE的生产使用现状及趋势分析

对我国MTBE的生产工艺及下游产品进行了详细的分析,重点分析了影响MTBE产品生产使用的各方面因素,从能源方针、车用燃料政策及环保要求等角度对我国MTBE产品的未来发展趋势进行了预测分析。结果显示,2020年以后我国汽油调和用MTBE的生产使用量将逐步降低,但此过程可能会较为平缓。     

北方干鲜果害鼠绿色防控技术

文章介绍了北方干鲜果各种不同为害方式害鼠的相应的绿色防控技术,树根和树干害鼠中华鼢鼠、棕色田鼠宜采用银恒快速捕鼠器捕杀;果实害鼠岩松鼠、花鼠、北社鼠防治时等应采用坚果注射杀鼠剂精准灭鼠技术;果园地面害鼠大仓鼠、长尾仓鼠、黑线姬鼠等可采用TBS技术绿色防控;果实贮藏害鼠褐家鼠、黄胸鼠、小家鼠采用粘鼠板消灭。各类绿色灭鼠技术可为干鲜果害鼠的防控提供参考。     

改进BP神经网络的再生粗骨料混凝土强度预测*

抗压强度作为评价再生混凝土主要性能指标之一,从四篇文献中搜集了43个抗压强度样本。基于改进的BP神经网络理论,建立了以再生粗骨料取代率、水灰比、龄期为输入,抗压强度为输出的神经网络模型,其结构形式为3-7-9-1。对该网络进行训练和学习,对并测试样本进行检测,结果表明,训练效率不仅大大提高,且而误差较小,并结合回归拟合系数,进一步表明该模型能够有效的的预测再生混凝土抗压强度值,能满足工程需要。     

Structural and Functional Characterization of 4-Hydroxyphenylacetate 3-Hydroxylase from Escherichia coli

The hydroxylation of phenols into polyphenols, which are valuable chemicals and pharmaceutical products, is a challenging reaction. The search for green synthetic processes has led to considering microorganisms and pure hydroxylases as catalysts for phenol hydroxylation. Herein, we report the structural and functional characterization of the flavin adenine dinucleotide (FAD)-dependent 4-hydroxyphenylacetate 3-monooxygenase from Escherichia coli, named HpaB. It is shown that this enzyme enjoys a relatively broad substrate specificity, which allows the conversion of a number of non-natural phenolic compounds, such as tyrosol, hydroxymandelic acid, coumaric acid, hydroxybenzoic acid and its methyl ester, and phenol, into the corresponding catechols. The reaction can be performed by using a simple chemical assay based on formate as the electron donor and the organometallic complex [Rh(bpy)Cp*(H₂O)]²⁺ (Cp*: 1,2,3,4,5-pentamethylcyclopentadiene, bpy: 2,2′-bipyridyl) as the catalyst for FAD reduction. The availability of a crystal structure of HpaB in complex with FAD at 1.8 Å resolution opens up the possibility of the rational tuning of the substrate specificity and activity of this interesting class of phenol hydroxylases.     

飞机机械成品试验信息管理系统设计与应用

分析了航空企业飞机机械成品试验的现状,结合企业信息化管理的发展趋势,对飞机机械成品试验的流程进行梳理,基于ASP.NET技术研究开发了某企业飞机机械成品试验数据收集及信息管理系统,以实现飞机机械成品试验的流程化、数字化及显性化管理,避免因试验台管理不善造成的质量问题,实时掌握试验台状态,促进形成自主管理模式。     

Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse-cured duck processed by high pressure,as well as its impact on physicochemical and sensory attributes

As a decisive attribute, flavour could be influenced by HP treatments through multiple physical and chemical pathways within the high pressure (HP)-assisted meat curing process. This investigation aimed to identify the major pathway influencing volatile flavour patterns of two representative vinasse-cured duck (VCD) products with HP treatments (150–300 MPa/15 min), including wet and dry types, by employing headspace fingerprinting as an untargeted approach. Results suggested that HP treatments greatly lowered moisture contents and increased Warner-Bratzler shear force and thiobarbituric acid reactive substances of the cured samples. According to multivariate models, the volatile flavour patterns of the HP-processed VCD could be clearly separated from the unprocessed samples, but the VCD pressurised at different intensities represented similar volatile fingerprinting, which was validated by e-nose analysis. The discriminant analysis (OPLS-DA) model outlined vinasse-derived ethanol, acetic acid, 3-methyl-1-butanol, 2-methyl-1-butanol, phenethyl alcohol and 2-methyl-3-octanone as the major discriminant aromas across the unpressurised and pressurised samples.     

高效液相色谱-串联质谱法检测新鲜蔬菜中的氯酸盐残留

目的建立高效液相色谱-串联质谱(high performance liquid chromatography-tandem mass spectrometry,HPLC-MS/MS)检测新鲜蔬菜中氯酸盐的分析方法。方法称5 g样品,分别用5 mL乙腈提取2次,合并提取溶液,定容,无需净化步骤,选择Hypercarb多孔石墨化碳色谱柱作为固定相,1%乙酸-水溶液和1%乙酸-甲醇溶液作为流动相进行梯度洗脱色谱分离,然后采用电喷雾离子化三重四极杆串联质谱测定。结果氯酸盐在0.0025～0.2 mg/L范围内峰面积与质量浓度的线性关系良好,相关系数(r~2)大于0.999;平均回收率为72.9%～100.2%,相对标准偏差为1.8%～6.2%,氯酸盐的定量限为0.01 mg/kg。结论该方法简单快速、准确可靠、成本低廉,适合新鲜蔬菜中氯酸盐的测定。