小麦与不同谷物混合发酵制乙醇的工艺研究

研究了小麦与玉米、小麦与糙米按照不同混合比例发酵制乙醇的工艺特性，认为木聚糖酶的使用对小麦原料或者掺混小麦原料至关重要；无论是玉米还是糙米，随着小麦掺混比例的增加，酒精度均会下降，残总糖、清液悬浮物均会上升。值得注意的是，当小麦混合比例低于50%时，小麦与糙米混合使用的效果要优于小麦与玉米混合使用，当小麦混合比例高于50%时，反之。     

小麦等级与出粉率关系研究初报

本文调查了中国商品小麦等级分布，研究了小麦等级与出粉率高低间的关系。首次将综合反映籽粒形状及大小的指标用于小麦定等，提出了新的小麦等级质量标准，使小麦等级与出粉率高低之间呈对应关系。     

国产新型循环风去石机的应用

１小麦含杂现状我厂是一个日处理小麦６００ｔ的面粉生产企业，以加工河南本地小麦为主。从收购的小麦情况来看，含杂率一般在１．５％～３％左右，其中重质杂较多，大小不一的碎石子、碎陶块、碎玻璃、碎煤块等很难清除，使小麦清理工艺变得较为复杂，特别是在毛麦清理系统工作压力更大。２国外的清理工艺与设备不适合于国产小麦国外的小麦清理工艺较为简单，它是根据国外的小麦情况而设计的，处理国产小麦并不十分理想。例如大连某大型面粉加工企业，全部引进瑞士布勒的工艺与设备，采用国产小麦和进口小麦搭配为原料，就是因为去石效果差…     

小麦品种品质与面粉加工

面粉品质受原料小麦与加工工艺的影响，而原料小麦的品质首先决定于小麦品种的影响，其次与小麦的种植环境与栽培条件也有关系，市场反映的强筋不强、弱筋不弱就与此有关，下面就几个方面进行探讨。     

小麦籽粒机械特性对制粉工艺的影响

深入研究小麦籽粒组织结构与小麦着水调质后组织结构与力学特性的变化规律。充分利用水分调质手段，对小麦各组织结构与力学特性进行控制，保证小麦各组织结构机械特性的适应性，有利于提高面粉出品率、保证产品质量、降低碳排放。     

小麦制粉工艺的现状及发展趋势

文章通过对小麦籽粒的组成与制粉关系的分析，阐述了小麦制粉传统工艺及其发展，以及小麦剥皮制粉工艺的优势及发展，探讨随着社会发展和食品工业的需求，小麦制粉工艺的发展趋势。     

小麦麦芽替代大麦麦芽生产啤酒的工艺探讨

该文叙述了小麦麦芽的种类，分析了小麦蛋白质与大麦蛋白质的一些特性区别，探讨了小麦麦芽的酿造特性，并提出了小麦麦芽酿造啤酒的工艺措施。     

小麦籽粒硬度与淀粉粒蛋白关系的研究和应用

从小麦籽粒硬度与淀粉粒蛋白的相互关系的角度，详细介绍了国内外有关小麦硬度、小麦淀粉粒与蛋白质之间的相互作用、小麦籽粒硬度遗传控制、小麦淀粉粒表性特征对食品质构的影响等的最新研究成果，为客观评价小麦籽粒的硬度、了解小麦淀粉粒蛋白在面团形成过程中的功能，从而帮助育种工作者和谷物生产者更有效地为小麦加工利用提供理想水平的小麦原料、为小麦品质改良研究提供参考依据。     

小麦胚油与天然维生素E的提取技术

小麦胚具有很高的营养价值。从小麦胚提取品位高的小麦胚油是深度开发小麦胚资源的关键。与其它种类的植物油相比，小麦胚油的天然维生素Ｅ含量很高。本文结合小麦胚资源开发的最新进展，在实验研究的基础上，介绍了几种关于小麦胚油和天然维生素Ｅ的提取技术。     

小麦胚和小麦胚油的开发与利用

小麦胚是小麦制粉的副产品，它是小麦籽粒的精华。近年来，它的开发与利用越来越受到国内外人们的重视。以小麦胚制取小麦胚油并做成胶丸，在当今世界保健品市场很受欢迎，在国内也逐渐引起食疗界人们的极大关注和兴趣。据报道，我国每年可供开发利用的小麦胚达３００万ｔ...     

CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULTIVATED AND WILD FRAGARIA AND RUBUS BERRIES

ABSTRACT

Content of individual sugars, organic acids, total phenolics (TPH), some important phenolic compounds (kaempferol, myricetin, quercetin, and ellagic acid) and total antioxidant capacity (TAC) in the fruits of strawberry, raspberry and blackberry were studied. A comparison was made between cultivars and wild relatives of each species (Fragaria vesca L., Rubus idaeus L. and Rubus fruticosus L.). The main sugars found were fructose and glucose both in the fruits of wild species and the studied cultivars. Citric acid was determined to be the major organic acid in most of tested berries with the exception of blackberry cultivars, where malic acid was dominant. The content of individual phenolic compounds varied among the wild species, as well as among the studied cultivars. Ellagic acid content was higher in F. vesca, R. idaeus and R. fruticosus (122.5 µg/g FW, 12.71 µg/g FW and 61.7 µg/g FW, respectively) than that obtained in analyzed cultivars. Overall, TPH expressed higher values in the wild strawberry and blackberry species in comparison to the studied cultivars, and consequently, the highest levels of TAC were recorded in F. vesca (5.78 mg asc/g FW), followed by R. fruticosus (4.95 mg asc/g FW).

PRACTICAL APPLICATIONS

In recent years, both wild and cultivated berries have become very attractive for consumers because of potentially beneficial phytochemicals contained in these fruits. Fruit nutritional quality can be described by standard quality parameters (sugars and organic acids), and the analysis of antioxidant capacity influenced by specific related compounds. The importance of flavonoids and other phenolics have been suggested to play a preventive role in the development of cancer and heart disease. A significant positive correlation observed in this study between total phenolics and total antioxidant capacity indicate the need for the use of wild species in the breeding programs of small fruits, especially strawberry and blackberry, in order to increase their nutritive value and the health benefits.     

新合纤及其制造加工技术

说明了日本新合纤(新聚酯)的发展阶段,介绍了国外(日本西欧和美国)新合纤的市场情况,指出了日本在新合纤领域目前处于世界最先进水平。概括了新合纤制造加工技术及1990～1992年间日本各合成纤维厂商推出的新合纤产品。最后指出了新合纤存在的某些缺点。     

BARLEY AND MALT TANNINOGENS AND BEER QUALITY

Anthocyanogen and catechin contents (tanninogen values) were determined for ten two-row and thirteen six-row barleys and for their corresponding malts. Four barley-malts were then selected for brewing, one with high, one with low, and two with intermediate tanninogen contents. The brews were made using bottom-fermenting (lager) as well as top-fermenting (ale) yeasts, both at 50–55° F. and at 68° F. The quality of the beers, as expressed by standard analyses and flavour evaluation, is discussed in the light of the tanninogen contents of the barleys and the different brewing parameters (yeast type and fermentation temperature).     

姜与人体营养健康

对姜的营养、保健功能及其在日常生活中的应用进行了介绍，更利于推动我国调味品业的进一步研究与开发。     

Tencel机织物的染整加工及所用染化料

Ｔｅｎｃｅｌ纤维易于原纤化和很高的横向膨润性对染整加工设备选型、工序安排、染化料选用提出了很高的要求，关键的助剂是润滑剂、纤维素酶、柔软剂、树脂整理剂、防原纤化助剂，于是详细讨论了Ｔｅｎｃｅｌ机织物的前处理、初级原纤化、酶处理、染色、二次原纤化和柔性、树脂整理及染化料的应用。     

INSTRUMENTAL AND SENSORY TEXTURE ASSESSMENT AND FRACTURE MECHANISMS OF CHEDDAR AND CHESHIRE CHEESES

Textural attributes of Cheddar and Cheshire cheeses, falling within narrow compositional ranges, were assessed by sensory panels, and from force-compression curves generated by compression between two plates, and, for Cheddar cheese only, by penetrometry. Individual sensory measurements did not relate well to any instrumental one, and were better at discriminating between cheeses. Samples of each cheese variety were fractured in different ways and the fracture surfaces were examined in a scanning electron microscope. Fracture surfaces were formed by cutting directly through the matrix, tearing of the matrix along planes high in fat or cracking at grain boundaries. It is suggested that consideration of fracture mechanism may aid the selection and development of useful instrumental methods for texture assessment of cheese.     

AREA- AND PERIMETER-DEPENDENT PROPERTIES AND FAILURE OF MATURE-GREEN AND RED-RIPE TOMATO PERICARP TISSUE

The influence of tomato fruit ripeness on area- and perimeter-dependent properties and dominant failure mechanisms of pericarp tissue were investigated. Tissue discs from mature-green and red-ripe fruit were punctured with a flat-ended cylindrical probe and compressed with a flat plate at a constant rate of deformation. Approximately linear force-deformation curves were obtained to tissue failure by both puncture and flat plate compression, interrupted by a region of pseudoplastic deformation at a relatively low initial bioyield force. Based on estimated area- and perimeter-dependent coefficients and firmness (force/deformation) values, initial bioyielding of tissue appeared to be associated with an abrupt increase in cell-to-cell compaction. Puncture of mature-green tissue led to premature failure induced by shearing or rupture of tissue at the probe perimeter. The contribution to puncture of perimeter-dependent or shear-associated forces and a putative "zone of influence" increased markedly with ripening, while the contribution of area-dependent or compression associated forces generally decreased. A concomitant decrease in failure force and firmness with ripening reflected a general loss of both tissue compression and shear strengths. These results suggested that the dominant mode of tissue failure changed with ripening, from cell relaxation and rupture to cell debonding. The data obtained in this study emphasize the need to exercise caution in the interpretation of force-deformation parameters derived from puncture tests alone.     

THIOLS AND DISULPHIDES IN QUIESCENT AND GERMINATING BARLEY GRAINS,BOTH DORMANT AND MATURE

Reduced and oxidised glutathione, cysteine, cystine and traces (too small to quantify) of γ-glutamyl-cysteine and cysteinylglycine were detected, in about the same amounts, in extracts of the embryos of dormant and mature barleys. During micromalting the levels of the thiols and disulphides altered in various ways, but altered in the same ways in dormant and mature samples of grain until germination began. An early decline in the glutathione content of embryos was mirrored by a rise in the amount in degermed grains. Histochemical tests and analyses of isolated tissues showed that in the quiescent grains thiols were concentrated in the embryo (particularly the scutellum) and in the aleurone layer and isolated embryos released thiols into an incubation medium. We conclude that the endogenous thiols and disulphides are not obviously involved in the regulation of dormancy.