马铃薯淀粉的交联-聚合体化学修饰途径

The crosslink reaction is in fact from a commercial perspective the most reward ing reacting there is.It is used to adjust viscosity or rheology parameter in a large number of applications like p. e. the food or adhesives and textile printing. Crosslinked starches bind water in drilling fluids and meat products. Furthermore it gives food stuffs the desired texture. This is connected to the reinforcement of the granular structure when the crosslinking is carried out in suspension. This reinforced granule is now capable of withstanding process conditions and as such it gives the derivatives stability.     

Dietary Fibres and Whole Grain Products for Improving Health and Reducing Disease Risks

In recent years the occurrence of civilisation related diseases such as diabetes and obesity is increasing at a dramatic rate. This results in a growing consumer awareness of relationships between diet and health. Industry is responding to this trend by introducing products with a healthy image, including products with dietary fibre. Every year about 500 products are being launched globally with statements regarding their fibre content. Dietary fibre is usually defined as “the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the     

Nutrition and Applications of Rice Bran Oil: a Mini-overview(Online First, Recommended Article)

Rice bran oil is a healthy oil from many aspects. The oil has a balanced fatty acid profile comparing with many other vegetable oils. The key difference is the minor components or micronutrients or unsaponifiable matters contained in the oil that are very special and in larger percentages. The oil contains more than 1.5% oryzanol that gives nutritional and pharmaceutical functions from the studies so far. More studies are needed to demonstrate the wide functions in many aspects. The oil also contains large percentage of phytosterols which received huge amount of studies for nutritional applications. Furthermore, the oil contains tocopherols and tocotrienols, in which for the later particularly it gives many special functions including prevention of breast cancers for example. When the oil is properly processed and used in foods, those functions are more and more demonstrated in nutritional or biological studies. Thus the oil in food and pharmaceutical applications is in exploring both in academic studies and industrial practice. In this work, an overview of such progress is given.     

Dietary Fibres and Whole Grain Products for Improving Health and Reducing Disease Risks

In recent years the occurrence of civilisation related diseases such as diabetes and obesity is increasing at a dramatic rate. This results in a growing consumer awareness of relationships between diet and health. Industry is respond ing to this trend by introducing products with a healthy image, including products with dietary fibre. Every year about 500 products are being launched globally with statements regarding their fibre content. Dietary fibre is usually defined as "the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. Dietary fibre includes polysaccharides, oligosaccharides, lignin, and associated substances. Dietary fibres promote beneficial physiological effects including laxation, and/or blood cholesterol attenuation, and/or blood glucose attenuation" (AACC, 2001).     

Micronaire Test

What is it? A measure of cotton fiber fineness as an e(?)timate of micrograms per inch of fiber. This estimate is influeuced signif icantly by the maturity or the cell-wall derelopment of the fibers. How is it done? A weighed sample of 50 grains is placed in the instrument chamber where compre(?)sed air is forced through it. The amount of air flow is indicated by the position of the indicator float which is read directly on a scale graduated in micronaire reading. More     

8.Standards for Grade(2)

The original set of the physical standards currently in effect is sealed and depositedin a vault at the USDA in Memphis or Washington,D.C.Copies of these,known as pra-ctical forms,are prepared and sold by USDA.In addition,guide boxes containing sixsamples are prepared and sold.The utmost care is taken to keep the range of color,leaf,and preparation in all copies of each standard,as nearly the same as possible.The color of cotton deepens with age—more in the high grades than in the low gradesand more in Tinged and Spotted grades than in the Gray grades.The color of the cottonin the standards stored or used under different conditions may differ considerably as time     

在市场洗礼中独放异彩

Chinese office product industry develops fast and needs to be standardized. It is a morning industry which is growing from disorder to maturation. According to the statistic, the market Capacity of office products in China is over 100 billion yuan. In the past few years, the growth rate kept over 10%.The competition in domestic market still remains at a low level. The most common means is either price competition or aimless enlargement. Multi-level, multi-direction competition including brand, management, service, shopping environment will be the tendency of the future market.     

Co-effect of Mechanical Ball-milling and Microenvironmental Polarity on Morphology and Properties of Nanocellulose

Cellulose is a linear polymer consisting of D-anhydroglucose units joined by β-1,4-glycosidic linkages. The densely packed cellulose molecular chain forms crystalline cellulose through strong hydrogen bonding. Owing to its chemical tunability and excellent mechanical resistance, nanocellulose is widely used in everyday life and the industrial sector. In this work, cellulose materials were nanoprocessed by mechanical ball-milling(1) in polar solvents(N,N-dimethylformamide or dimethyl sulfoxide) with esterification or(2) in hydrophobic agents(polydimethylsiloxane or polytetrafluoroethylene) with different molecular weights. Cellulose nanofibers and nanosheets with different hydrophilic and hydrophobic properties were obtained, and the mechanism of cellulose disintegration along a crystallographic plane induced by mechanical force and the polarity condition were discussed. This work affords a new way to manipulate the morphology and properties of nanocellulose.     

10.Standards for Staple

Staple length defined officially.——Staple length of cotton is defined in the originalorder promulgating staple standards as follows:The length of staple of any cotton shall be the normal length by measurement,with-out regard to quality or value,of a typical portion of its fibers under a relative humidityof the atmosphere of 65 percent and a temperature of 70 Fahrenheit.Staple length an important quality factor.——Staple length is one of the most im-portant factors of cotton quality because both fiber fineness and fiber tensile strength areassociated with staple length in the principal varieties of cotton now in commercial pro-     

Study of the Stability of Beef Tallow at High Temperatures and Comparison with Other Fatty Materials

Beef tallow is a byproduct of the slaughter industry. As a consequence, meat producer countries obtain a high amount of this low value-added fatty material. In Uruguay, it is generally used for food purposes or for biodiesel production. Globally, around half of the beef tallow produced worldwide is used for the manufacturing of food. To the best of our knowledge there are no published studies concerning the stability of beef tallow when exposed to high temperatures. The aim of this work was to study some Uruguayan beef tallow brands and compare its stability with that of the most frequently used frying oils in Uruguay （sunflower high oleic, rice bran and sunflower oil） to assess its suitability for frying. Stability was assessed by the oxidative stability index and thermoxidation in absence of food. Even though beef tallow＇s inherent stability indicated that it should be highly stable to oxidation, the majority of the analyzed samples exhibited a similar or lower stability than sunflower high oleic. This might be explained by a different composition in pro-oxidants and/or antioxidants between the beef tallows and the oils. According to the thermoxidation assays, which are carried out in similar conditions to those of a frying process, three of the beef tallow samples, sunflower high oleic and rice bran oil would be similarly suitable for frying, while sunflower oil and the other two samples of beef tallow evidenced a lower thermoxidative stability, thus not being recommended for this use.