具有隐私保护功能的数据加密算法

为了提高数据的安全性,防止隐私数据被泄漏,提出一种具有隐私保护功能的数据加密算法。将数字与操作符转化为特殊的加密关键字,将该关键字输入到布隆过滤器进行命中判定,实现数据间接比较保护数据,采用仿真实验测试算法的有效性和优越性。仿真结果表明,该算法可以提高数据的安全性,并且具有易实现、实用性强等优点,可以满足各种条件的数据保护。     

贮藏温度和包装材料对百合保鲜包装品质的影响

采用不同贮藏温度(30℃和5℃)和包装材料(PE、OPP、OPP/PE膜)对百合进行保鲜包装,测定不同贮藏时间下的百合球茎Vc含量、总糖含量、色差、失重率和感官品质变化。结果表明:低温能够显著抑制百合失重,保持其较好的色泽和总糖含量。不同包装材料比较,具有较高透气率的PE、OPP膜保鲜效果较好,OPP/PE膜次之。低温与包装之间有较好的协同作用。     

椰子花序汁液采集过程中保鲜方法的研究

椰子花序汁液的采集耗时长,易腐败变质。文中研究了椰子花序汁液采集过程中的保鲜方法。采集前对采集环境进行清洁,使用食品蒸煮袋代替竹筒收集椰花汁可提高椰花汁的新鲜度,同时在收集前根据预计流量往采集容器中加入一定量的焦亚硫酸钠和柠檬酸,使椰子花序汁液中二氧化硫的浓度约为80mg/kg,柠檬酸浓度约为0.08g/100mL。采集9h后椰子花序汁液的酸度为0.09g/100mL(以乳酸计),比空白对照组降低了0.13g/100mL,所得椰子花序汁液室温放置24h后酸度缓慢增加至0.23g/100mL,比对照组降低了0.60g/100mL,并在36h才发酵产气,比对照组延迟了27h。     

Effect of water activity on the inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets

Water activity (a_w) of ground beef, chicken breast meat, and trout fillets was modified to intermediate (a_w 0.98–0.99) and lowest (a_w 0.94–0.96) levels. The meat samples with modified and unaltered (native, a_w 1.00) a_w were inoculated with Escherichia coli O157:H7 and subjected to electron beam (e‐beam). Survivor curves were plotted and the D₁₀‐values were calculated. The D₁₀‐values ranged from 0.22 kGy for trout at native a_w to 0.33 kGy for beef at intermediate, and chicken and trout at lowest a_w. Regardless of the species, a_w reduction increased E. coli resistance to e‐beam, suggesting that even small depletion of unbound water from food increases survival. The difference of the D₁₀‐values between the samples at intermediate and lowest a_w was insignificant. E‐beam could be used before a_w‐reducing techniques are applied to food products. However, this would require stringent microbial control following e‐beam processing. The ‘tailing’ of survivors was observed for some samples with reduced a_w.     

净菜保鲜剂选用的研究

主要研究上海青、香菜和油麦菜的保鲜技术,通过正交实验确定了在0～8℃时保鲜剂的最佳配方,结果如下:对于上海青,保鲜刺最佳配方为柠檬酸0.08%,氯化钙0.05%,苯甲酸钠0.10%;对于香菜,保鲜荆最佳配方为柠檬酸0.08%.氯化钙0.10%,苯甲酸钠0.05%;对于油麦菜,保鲜荆最佳配方为柠檬酸0.08%,氯化钙0.10%,苯甲酸钠0.05%.实验表明,通过保鲜剂处理可以明显延长净菜贮藏期.     

Effect of temperature cycling on allinase activity in garlic

Allinase, which catalyzes the conversion of alliin to allicin, the principal component of potential medicinal value in garlic, is a thermo-labile enzyme. The potential for allicin formation is determined by the quantity of allinase that remains active after the process of preserving garlic by drying. The kinetics of enzymatic activity loss during drying by temperature cycling or by constant temperature were evaluated and compared. Allicin-forming potential was 91% preserved by temperature cycling from 40 to 60 °C. It was found that sugars present in the garlic and the high molecular mass of the enzyme were responsible for protection against degradation at high drying temperatures. Preservation of the enzymatic activity under cyclical conditions occurred mainly with exposure to low temperatures for drying periods longer than those of constant drying conditions.     

香兰素在食品贮藏保鲜中的应用研究进展

随着人们对食品安全问题认识的提高,天然多功能食品添加剂正受到人们越来越多的关注。香兰素作为一种易提取的天然香味化合物,因其原料成本低、生产工艺成熟,被广泛应用于食品贮藏保鲜和加工尤其是乳制品的加工中。本文主要介绍香兰素的结构与性质,综述香兰素在食品贮藏保鲜中的应用,包括抑菌作用、抗氧化作用、稳定剂作用,并提出香兰素在应用上还值得研究的问题,展望其应用前景。     

位置服务中基于二分图的身份推理攻击算法

针对位置服务中的身份隐私泄露问题,提出了一种基于二分图的身份推理攻击算法。其基本思想是构建移动用户真实身份和假名间的有权二分图,运用Kuhn-Munkres算法找到其最佳完美匹配,确定用户的真实身份完成攻击。通过实验验证了该算法的有效性,并分析了隐私保护机制、位置服务隐私泄露率和假名生存期等因素对算法的影响。     

基于随机博弈的机会网络隐私保护机制

机会网络在数据转发过程中,由于需要依靠陌生节点帮助转发信息或者接收来自陌生节点的数据,这种数据转发机制对普通用户来说具有严重的隐私安全隐患。因此,本文针对机会网络中存在恶意节点窃取用户隐私等安全问题,为机会网络中的用户设计出一种最佳防御策略来防止个人隐私泄露。首先,建立机会网络下的系统模型,使用马尔科夫链刻画普通用户的个人信息的变化过程。在系统模型的基础上,采用随机博弈理论对用户与攻击者之间的攻防关系进行建模;然后,提出一种基于极小极大学习算法的防御策略;最后,通过与传统防御算法的对比实验,证明该算法不但具有较快的收敛速度,且在满足一定用户服务质量的前提下,性能始终优于其他防御策略,是机会网络下一种高效的隐私保护安全机制。     

Comparative evaluation of a biomimic collagen/hydroxyapatite/β-tricaleium phosphate scaffold in alveolar ridge preservation with Bio-Oss Collagen

Bone scaffolds are critical in current implant and periodontal regeneration approaches. In this study, we prepared a novel composite type-I collagen and hydroxyapatite (HA)/β-tricaleium phosphate (TCP) scaffold (CHTS) by incorporating type-I collagen and bovine calcined bone granules, prepared as a mixture of 50% HA and 50% TCP, by freeze drying. We then characterized the CHTS and determined its cytotoxic effects. Additionally, ridge preservation experiments were carried out to evaluate the clinical effects of the CHTS. The results demonstrated that the composite scaffolds had good surface morphology and no cytotoxicity. Additionally, an in vivo experiment in an animal model showed that the CHTS performed equally as well as Bio-Oss Collagen, a widely used bone graft in ridge preservation. These findings revealed that the CHTS, which contained natural constituents of bone, could be used as a scaffold for bone regeneration and clinical use.