乡村新民居室内环境体系研究

随着乡村振兴战略的大力推进,农民的生活水平也得到了极大地提高,新民居建设成为农民追求新时代幸福感的重要一环。但我国新民居的建设目前存在诸多的局限性,由于农村经济发展客观条件以及宅基地制度的制约,导致新民居建设在室内环境部分,尤其是实际居住的舒适度和室内空间体验方面,仍然处于一个较低水平的发展层次。本文旨在探讨新民居发展过程中的室内环境体系中存在的问题,寻求应以何种思路和设计策略来解决遇到的诸多困难,真正提升农民的居住幸福感。     

荥阳油坊村传统民居建筑的“天人合一”性

油坊村传统民居是河南豫中地区砖木结构建筑的典型代表。通过查阅相关文献及大量的实地调研,详细地分析了油坊村传统民居在聚落选址、建筑布局、材料运用、构造技术、建筑庭院、室内环境和建筑屋顶、立面、装饰及色彩等方面的特点,在此基础上对其建筑所具有的"天人合一"性进行进一步探讨,并阐述了其对于现代建筑的意义。对于从根本上来抗拒全球文化的趋同现象有着一定的指导意义,同时对于今后建设具有河南豫中地区民居风格特点的建筑提供了重要的理论依据。     

基于感知心理学视角下室内环境的情感设计研究

随着社会的不断发展,人民生活水平的不断提高,人们对于室内环境舒适度和美学价值的要求越来越高,情感设计在未来将会变得越来越重要。通过探讨基于感知心理学视角下室内环境的情感设计,从情感设计的概念及其分类、情感设计与室内环境的关系以及情感设计的理论模型等方面进行深入分析,通过实证研究和对室内环境情感设计的实践案例分析,进一步验证了情感设计对于改善室内环境的作用。同时情感设计还能显著影响人们的情感体验和行为,通过改善室内环境情感体验,促进人们的情感健康和生活质量。     

绿色设计理念下皮革材料在现代窑洞民居室内设计中的创新应用

窑洞是我国西北部地区极具地域性特征的建筑。以绿色设计理念为核心,对皮革材料在现代窑洞民居设计中的创新性应用进行分析,着重强调了皮革材料在建筑装饰领域的应用优势,对窑洞这种中国传统民居与皮革材料的融合思路进行总结,认为皮革材料与现代窑洞民居室内设计需要着重强调发挥皮革材料的视觉与材质特征,将皮革材料与窑洞造型、民居需求等进行充分结合。     

柏林犹太博物馆的室内环境凝视研究

凝视理论是当代哲学、心理学和视觉文化领域研究的重要概念,凝视理论对室内环境设计有实际的指导意义,凝视理论关注不可见之"见",建立室内环境研究的新视角。丹尼尔·李布斯金设计的柏林犹太博物馆是20世纪最重要的建筑作品之一,在这座建筑的室内空间环境中充满复杂的凝视关系,本文试图通过柏林犹太博物馆讨论室内环境设计凝视现象与问题,既丰富凝视理论研究的文本,又有助于室内环境设计理论研究体系的完善。目前,凝视理论与室内环境设计的关联案例研究尚属空白。     

绿色植物在室内环境中的应用

随着生态、环保等理念的大众推广,广大人们对于"绿色"的奢望已渗透到各个方面,室内环境作为和人们关系最为紧密的空间,所以,倍受重视。在进行室内空间环境设计的过程中,越来越重视绿色植物的使用。本文根据生态、环保、绿色理念的要求,结合室内环境中的实际需求,对绿色植物在室内环境中的应用进行研究,了解其在室内环境中的功能作用,以及在室内空间中的应用,为实现与环境保护相结合的室内环境设计提出了有益的思路。     

基于空间句法的川南传统民居室内空间形态研究

传统民居空间形态蕴含丰富文化价值与精神内涵,传承民居文化智慧与优化空间形态是传统村落保护与发展的重要策略。以川南传统民居龙华古镇为研究对象,运用定量与定性综合分析法,通过空间句法理论从控制度、整合度、平均深度值、视域限定值四个变量指标,以及空间视域网格的生成逻辑,对民居室内空间形态进行分析。研究发现川南民居具有混合式建筑空间形态特点、内向与外向型空间类型以及多元文化价值内涵;拥有独特的商贸环境、人文生态与区位优势,具备发展旅游的潜力;现状是空间形态呈异化趋势,空间内生逻辑（人、空间与文化）关系松散,对人居环境与文化传承构成威胁。依据空间句法的量化数据与分析结果,提出优化措施。     

湘中传统民居的探索

湘中传统民居是在湖南中部地区特定环境因素影响下形成的居住形式,强调土生土长、代代相传.资水以及资水船运,是湘中传统民居聚落形成与发展的主要线索,是湘中传统民居分布的重要依据.湘中传统民居类型主要分为干栏穿斗式和天井院落式两种.湘中传统民居具有:注重礼乐的平面布局;就地取材、因材致用的营造原则;天真、质朴的装饰.     

雷州半岛东林村民居建筑装饰艺术研究

雷州半岛,位于祖国大陆最南端,广东省的西南部,三面环海,南部隔琼州海峡与海南岛相望,是中国第三大半岛。雷州半岛民居建筑装饰艺术题材丰富、古朴典雅、寓意深刻,是岭南文化中具有鲜明特色和活力地域文化之一。本文梳理雷州半岛东林村民居建筑的发展历程,分析传统民居建筑地域特征,重点研究民居建筑装饰艺术的表现形式。探寻雷州民居建筑所蕴含的人文内涵具有重要理论和实践意义,确立其在岭南民居建筑中的地位,为进一步研究雷州地区民居建筑装饰艺术奠定基础。     

湖南传统民居的文化特征——以湘东北地区“大屋”民居为例

通过对湘东北地区“大屋”民居的宗教信仰、村落选址、文化礼仪、建筑装饰等方面的分析,论述了湘东北地区大屋民居所蕴涵的传统建筑文化特征,揭示出大屋民居与中国传统建筑在文化思想和精神实质上的有机结合。     

虾、蟹壳利用的研究进展

虾、蟹壳是虾、蟹加工过程中产生的主要废弃物,含有较大量的蛋白质、灰分和甲壳素,以及少量的脂肪、游离氨基酸和虾青素等。近年来,随着我国养殖、捕捞技术的进步以及伏季休渔制度的实施,虾、蟹产量逐年上升。因此,有效利用虾、蟹壳副产物,开发基于虾、蟹壳废弃物的利用途径和产品类型,以提高产品附加值,减少环境污染,对于虾、蟹产业的健康发展具有重要意义。目前,采用酸碱法制备甲壳素是虾、蟹壳利用的主要方法,该方法易于操作,但能耗高且污染严重,近年来研究人员对传统的酸碱法制备甲壳素的工艺进行了优化,并积极探索酶法和发酵法等新型提取工艺。此外,虾、蟹壳中其他可利用成分(蛋白质、脂肪、钙质和虾青素)的提取和利用也获得了许多研究成果。本文主要综述了虾、蟹壳的组成成分,虾、蟹壳整体利用途径以及虾、蟹壳中甲壳素、蛋白质、脂肪、钙质、虾青素等成分的提取和利用途径的研究进展,以期为虾、蟹壳的高效、低成本、无污染和高附加值利用提供借鉴。     

Effect of common and new gums on the quality,physical, and textural properties of bakery products: A review

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.     

纸质文献保存和修复方法专利技术综述

通过对纸质文献保存和修复领域专利技术文献的收集、分析、标引和梳理,分析了该领域专利技术分布及专利申请情况,分别探析了脱酸、修补、加固、装裱4种技术的专利技术演进路线,最后对该领域专利技术进行了总结。     

Starch-based noodles: Current technologies,properties, and challenges

Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.     

Fruit and Vegetable Waste: Bioactive Compounds,Their Extraction,and Possible Utilization

Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health‐promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by‐products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.     

3种功能性甜味剂对大米蒸煮品质和消化特性的影响

为提高米饭蒸煮品质、延缓米饭回生和改善米饭消化性能,比较不同质量分数低聚果糖、山梨糖醇和麦芽糖醇3 种低能量甜味剂对大米浸泡吸水率、直链淀粉比例、硬度、微观结构、晶体结构、热特性及消化特性等指标的影响。结果表明,3 种甜味剂处理均能够提高大米的吸水率,降低米饭的硬度。此外,低聚果糖、山梨糖醇和麦芽糖醇处理均能降低米饭的体外消化水解率。其中,1.6%低聚果糖处理的大米在浸泡25 min时吸水率提高了11.18%,直链淀粉比例、糊化焓值和放置24 h后硬度分别降低了7.36%、22.91%和21.79%,且与其他处理相比,显著降低了糊化焓值和结晶度,并表现出较好的微观结构和抗回生性。该研究为大米精深加工与方便米饭产品开发提供依据。     

Content,composition, and stereochemical characterisation of lignans in berries and seeds

In seed extracts of five oilseed species, in bran extracts of three cereal species, and in seed and/or whole berry extracts of 10 berry species, the concentrations of a large number of lignans and the enantiomeric composition of selected lignans were determined. In the case of sesame and hemp seeds, the lignan content and composition of the whole seeds was compared to that of the hulled seeds. The results showed that cloudberry seeds are the third most lignan-rich food source after linseeds and whole sesame seeds, and that most of the berry species analysed were more lignan-rich than the cereal brans. The lignans are concentrated in the hull of the oilseeds and in the seeds of the berries. In most samples, secoisolarici-, pino-, medio-, and syringaresinol were present as a mixture of two enantiomers.     

纺纱牵伸胶辊胶圈应用技术概要

阐述棉纺牵伸胶辊、胶圈的应用技术和牵伸原理,重点探讨了胶辊、胶圈的牵伸工艺特性及其合理配置、胶辊制作、周期管理、质量管理、使用管理、产品缺陷与其机械波分析、纺纱环境和挡车工操作水平对纺纱性能的影响,提出胶辊、胶圈有关机件的质量要求等。     

菠萝皮渣糯米果酒发酵过程中主要成分变化研究

以菠萝皮渣和糯米为原料,进行糯米果酒发酵,并采用相关国标检测方法、液相色谱（LC）及气相色谱质谱联用（GC-MS）法,分析菠萝皮渣糯米果酒在发酵过程中可溶性固形物、酒精度、有机酸、挥发酸和香气成分等成分变化。结果表明：发酵过程中糖度迅速降低、酒精度升高后维持稳定,pH值在3.50～3.80之间,呈先降后升趋势,酸度先降低直至陈酿后期轻微升高。有机酸含量在发酵过程中总体呈下降趋势,草酸、酒石酸含量逐渐降低,柠檬酸、苹果酸、丙酮酸、乳酸含量先降后升,琥珀酸和乙酸呈上升趋势。果酒中挥发酸含量不断下降,第60天甲酸、乙酸含量分别为0.30 mg/L和0.26 mg/L。菠萝皮渣糯米果酒中共检测出88种香气成分,其中41种酯类、22种醇类、10种酸类和15种其他类,发酵过程中乳酸乙酯、乙酸异戊酯、2-甲基丁酸乙酯、正己酸乙酯、辛酸乙酯、乙酸苯乙酯、癸酸乙酯、月桂酸乙酯和十六酸乙酯含量较高,相对含量在0.27%～20.57%。     

酿酒工艺与产品风格质量的关系

文章根据酿酒就是培养微生物获取代谢产物-酒精与香味物质的原理,从"酿酒工艺不同,微生物种类不同,代谢产物不同,主香成分不同,香型不同,产品风格质量不同"几个方面,论述了酿酒工艺与产品风格质量之间的关系.提出了酿酒工艺是培养微生物的手段,获取其代谢产物酒精与香味物质才是酿酒目的的观点.指出:只有在坚持传统酿酒工艺的基础上不断改进传统酿酒工艺,才能使"手段"(酿酒工艺)更科学,更先进,更合理,更完善,更高明,才能获取更多代谢产物(酒精和香味物质),达到优质高产的"目的".