Trans fatty acids in commercial cookies and biscuits: An update of Portuguese market

Cookies and biscuits are a recognized source of trans fatty acids (TFA). Aware of its consumption worldwide, an update on TFA content was taken in 2012, in a total of 50 samples commercialized in Portugal. Despite the absence of specific Portuguese legislation, TFA amounts in cookies and biscuits are generally low, with TFA amounts lower than 0.1 g per 100 g, and an average of 0.6% in the extracted fat in 49 of the 50 samples analyzed. Unfortunately, one sample presented 27% of TFA in the lipids, highlighting that the problem is still present. Also, a high prevalence of saturated fatty acids was observed, as high as 92.4% in the fat (53.0% on average). This fact is also a major health concern, particularly when the reformulation of these products in the last years (2006–2012) was effective regarding TFA reduction but seemed to have occurred at expenses of increasing SFA, thus reducing the potential beneficial effect achievable by replacing with cis-unsaturated fats, as generally recommended.     

在基于MPLS的层次化移动IP网络中支持DiffServ的研究

MPLS支持DiffServ、流量工程,能为网络提供较好的QoS保证,而移动IP(MIP)能为移动设备提供较好的移动性支持。文章探讨了在无线接入网中MPLS和MIP结合实现DiffServ的方案,并给出了一种在基于MPLS的层次化MIP网络结构中支持DiffServ的体系结构,设计了其节点功能模型和关键协议。方案中利用了层次化结构的区域注册和重路由机制,减少了切换时延和网络的信令负荷。     

Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines

Summary The effect of the addition of four commercial pectolytic preparations on the visual characteristics (colour and turbidity) of red wines has been evaluated. The effect of both clarifying and colour extracting enzymes and the effect of different doses used, were evaluated and compared. All the red wines treated enzymatically, independent of the type of enzyme and dose, present chromatic characteristics which can be considered better than those of the control wines. Also, those wines treated with enzymes had greater stability during 2 years storage in bottles, in particular the turbidity was better than untreated wines.     

一种采用单台微机控制的标签粘贴机

标签粘贴机是一种可自动进行标签打印和粘贴的设备装置,在工业自动化生产中有着广泛的应用.介绍了一种采用单台微机进行控制的全自动标签粘贴机的工作原理及各部分组成,以及使用过程中对其进行设置和调整的方法.该标签粘贴机已实际应用于华飞彩色显示系统有限公司29英寸彩色显像管生产线的屏网组装工序,取得了良好的效果.     

New HPLC Method to Determine Ethyl Carbamate in Alcoholic Beverages Using Fluorescence Detection

ABSTRACT: A new methodology to the quantification of ethyl carbamate (EC) has been developed. This method allows the analysis by HPLC of ethyl carbamate in samples of wine, fortified wine, and wine brandy, by a pre-column derivatization with 9-xanthydrol, and fluorescence detection. This does not require previous sample extraction or concentration. The method presents an average recovery of 96% among samples studied, a detection limit of 4.2μg/L, and an average intermediate precision of 6.3%. The comparison of the results obtained for EC analysis on the same wine brandy samples by GC/MS and HPLC are statistically indistinguishable with 97.5% probability. The results of the analysis of 42 samples are presented.     

溴化亚铜脉冲激光光动力学疗法治疗鲜红斑痣临床研究

用ＣｕＢｒ脉冲激光光动力学疗法治疗鲜红斑痣８例２１个区域，其中１１个区红色完全褪去，７个区残留少量浅色，３个区红色明显褪去，２０个区域无疤痕形成。     

Volatile constituents of palm wine and palm sap

Palm wine and pasteurised palm sap volatiles were collected, concentrated on a Tenax GC and analysed by gas chromatography and gas chromatography-mass spectrometry. Eighty-two components were identified: 47 esters, 9 alcohols, 5 acids, 6 carbonyls, 2 acetals, 4 terpenes and 9 hydrocarbons. These had all been found previously in conventional wines. Odour evaluation of the separated palm wine components as they eluted suggested that no one compound is responsible for the characteristic palm wine odour. The acetates of higher alcohols and the ethyl esters of straight-chain aliphatic C₆-C₁₀ acids seemed to be important and may play a big role in imparting the fruity nuances of characteristic palm wine odour. Their association with alcohols seemed also to be necessary for the expression of typical palm wine odour. The qualitative difference between palm sap aroma and palm wine aroma appeared to be due mainly to the presence of these esters and alcohols in palm wine and their apparent absence from palm sap, as well as to the presence of some low-boiling esters and alcohols in palm sap and their apparent absence from palm wine.     

Effects of temperature, ammonium and glucose concentrations on yeast growth in a model wine system

In enology, alcoholic fermentation is a complex process involving several mechanisms. Slow and incomplete alcoholic fermentation is a chronic problem for the wine industry and factors leading to sluggish and stuck fermentations have been extensively studied and reviewed. The most studied cause of sluggish and stuck fermentation is the nitrogen content limitation. Nevertheless, other factors, such as temperature of fermentation and sugar concentration can affect the growth of yeasts. In this study we modelled the yeast growth‐cycle in wine model system as a function of temperature, sugar and ammonium concentrations; the individual effects and the interaction of these factors were analysed by means of a quadratic response surface methodology. Cell concentrations and weight loss were monitored in the whole wine fermentation process. The results of central composite design show that lower is the availability of nitrogen, higher is the cell growth rate; moreover, initial nitrogen concentration also influences survival time of Saccharomyces cerevisiae.     

Time-Space Label Switching Protocol (TSL-SP)—A New Paradigm of Network Resource Assignment

In this paper we propose a new protocol called time-space label switching protocol (TSL-SP) in optical burst switching (OBS), and define the terms time-space label (TSL) and time-space routing (TSR). An important concept of response time is introduced in the time label mechanism. The TSL-SP is a new technology that can quickly and efficiently forward data with a label on the optical networks. A two-dimension label switched path (TD-LSP) can be set up, that is maintained and deleted by the TSL-SP. For clearly illuminating the operation principles of the TSL-SP, we propose a new approach of orthogonal time-space coordinates in which the vertical coordinate is the space label and the horizontal coordinate is the time label. The proposed TD-LSP can dramatically reduce the routing failure probability and greatly improve the link network efficiency compared with other signaling protocols. Moreover, we define the time-space label control plane that can achieve the higher efficiency. When the TSL-SP is applied to networks, switching performance can be improved by two orders compared to the switching performance with the conventional OBS signaling protocols. The fundamental goal of TSL-SP is to band the signaling and routing functions together closely. Also, the TSL-SP can reduce the complexity of the network, support automatic service offering, and provide traffic engineering.     

下一代网络--多协议标记交换MPLS思想剖析

多协议标记交换MPLS通过在传统的IP包里加入标记，使原来依赖于IP头标分析的路由转发转变为依赖于标记的转发，这不仅可以大大地提高IP包的转发速度，更可使传统IP网络具有QoS能力。本文深入分析了标记转发的思想．并指出了MPLS实现其优点所用的机制与原理。