抽象凸空间中KKM点的稳定性

记M为所有抽象凸空间中KKM映射T组成的集合,F(T)为T的所有KKM点组成的集合.证明了存在一M的稠密剩余子集Q,使得T∈Q,T为稳定的,即T的KKM点的通有稳定性以及T∈M,至少存在一F(T)的本质连通区.     

仿紧L-凸空间内的广义L—R—KKM型定理及应用

利用L-凸空间内的KKM型定理,建立了仿紧L-凸空间内广义L-R—KKM型定理,给出了对极大极小不等式和鞍点存在性问题的应用,这些定理及应用推广了原有的一些结论．     

一致凸Banach空间非扩张映象Ishikawa迭代收敛定理

设E是一致凸Banach空间X中非空闭凸集，T：E→E是具不动点的非扩张映象．只要求Ishikawa代序列的参数{sn}，{tn}的子列{snk}，{tnk}满足某种限制，证明了Ishikawa迭代序列强弱收敛定理．同时，提出了近似Picard迭代的概念，突破了对参数的限制，并证明了Picard迭代收敛定理．     

凸模糊映射序列的极限性质

为了研究凸模糊映射序列的极限,利用模糊数的定义、模糊数的α水平集以及凸模糊映射的定义、性质,给出了凸模糊映射序列极限的一种新的定义,并在此基础上讨论了它的线性性质和极限性质.     

一致凸Banach空间中非扩张映射的新不动点定理

利用非扩张映射的非线性二择一性质,得到了一致凸Banach空间中非扩张映射的若干新不动点定理,从而推广了著名的非扩张映射Altman定理、Roth定理和Petryshyn定理.     

与广义B-G向量场相关的Campanato空间的Morrey定理

通过证明广义Baouendi-Grushin向量场诱导的拟球满足A性质,证明了与该向量场相关的Campanato空间的Morrey定理.并利用Morrey定理,证明了当1p≤Q(Q为与向量场相关的齐次维数)时,与广义Baouendi-Grushin向量场相关的Sobolev嵌入定理也是成立的.     

一类凝聚映象的不动点定理

在Ｂａｎａｃｈ代数中得到了形如Ｔ＝Ｈ＋ＬＫ的凝聚映象的若干新的不动点定理,推广和发展了Ｒｉｃｈａｒｄ－Ｌｅｇｇｅｔ的一些结果．     

一类新型压缩映象的不动点定理

提出了广义Ｃ－映象的概念，并研究了它的不动点的存在性问题，得到了一些新的不动点定理，所得结果推广了许多已知结果。     

食品科技论文英文摘要的写作原则与技巧

讨论了食品科技论文英文摘要(含题名、关键词)的写作技巧。对英文题名的结构和字数要求以及英文摘要的时态和语态进行了分析,对容易出错的冠词、介词、数词、单复数、标点符号等问题进行了说明。     

茶叶提取物在食品添加剂方面的研究和应用

本文较全面地综述了目前国内外以茶多酚、茶氨酸、茶碱、茶色素等茶叶提取物作为天然食品添加剂,所进行的研究和应用情况。     

果糖——健康、天然的蔗糖替代品

在主流食品市场中，取代或减少食品中的总体糖分已逐步成为一个重点。食品生产商意识到消费者对健康越来越关注，因而这方面的市场会继续成长。随着低碳水化合物膳食及其相关产品的增长，并且伴随更进一步的低血糖指数生活方式的蔓延，这些都激发了人们对蔗糖替代品的浓厚兴趣。     

对角形椭圆型方程组解的Liouville型定理——对p-1/2(p/p-1)

职桂珍  郭晓丽 《郑州轻工业学院学报(自然科学版)》2000,(3)

北欧国家方法验证委员会替代专有化学方法验证指南

本文全文译自北欧国家方法验证委员会（NordVal）2010年5月26日批准的“替代专有化学方法验证指南”（NordVal第2号规程）。NordVal由北欧部长理事会下属的北欧食品议题高级官员委员会创建,并将评估替代微生物方法和替代化学方法的性能和适用范围作为其工作目标,涵盖北欧国家范围内的食品、水、饲料、动物粪便和食品环境样本的分析。本文可作为我国食品分析专业人员研发和验证化学检测方法或与北欧检测机构交流的参考。     

对角形椭圆型方程组的解的Liouville型定理

考虑对角形椭圆型方程组ｘα（ａαβ（ｘ，ｕ，ｕ）ｕｉｘβ）＝ｆｉ（ｘ，ｕ，ｕ），ｉ＝１，２，…，Ｎ，对一种特殊情形证明其广义解的Ｌｉｏｕｖｉｌｅ型定理成立．     

The effect of alternative sweeteners on batter rheology and cake properties

BACKGROUND: The aim of this research was to investigate whether certain polyols (mannitol, maltitol, sorbitol, lactitol), fructose, oligofructose and polydextrose can replace sugar (by an equal amount of each substitute) in cake formulations. The rheological behaviour of the cake batter and the physical characteristics of the cakes containing sugar substitutes were compared with the respective attributes of the control cake. Differential scanning calorimetry was used to investigate the effect of sugar substitutes on starch gelatinisation. Furthermore sensorial characteristics were evaluated by instrumental measurements and sensory evaluation. The correlation of the batter characteristics with the textural attributes of the final product was also attempted. RESULTS: The best results were obtained by using oligofructose, lactitol or maltitol as sugar replacers, which exhibited similar behaviour to sucrose in terms of batter rheology and increased starch gelatinisation temperature. Fructose and mannitol led to cakes of poor quality characteristics, as was demonstrated by instrumental measurements and sensory evaluation. CONCLUSIONS: Batter rheological behaviour as well as the ability of sugar substitutes to increase starch gelatinisation temperature proved to be controlling factors of the textural properties and volume of the cakes. The sensory evaluation indicated that overall acceptance followed closely the scores of tenderness and taste. Copyright © 2011 Society of Chemical Industry     

Comparative evaluation of alternative forages to grass silage in the diet of early lactation dairy cows

Fifty-six autumn-calving Holstein-Friesian cows, blocked on the basis of days in milk (27.6 ± 10.65 d), lactation number (3.1 ± 2.21), and preexperimental milk yield (28.4 ± 6.69 kg) were used to examine the effects of replacing 330 g/kg of dry matter (DM) of first-cut perennial ryegrass silage with either fermented whole-crop wheat (WCW), urea-treated processed WCW, or corn silage on subsequent feed intake, milk production, and efficiency of nitrogen utilization. The DM (g/kg), crude protein (CP, g/kg of DM) and in vitro DM digestibility (g/kg) of the forages were 204, 179, and 762 for grass silage; 389, 90, and 711 for fermented WCW; 795, 141, and 768 for urea-treated processed WCW; and 346, 93, and 783 for corn silage, respectively. Four forage treatments were evaluated as follows: 1) grass silage as the sole forage (GS); 2) a mixture of grass silage and fermented WCW silage, (F-WCW); 3) a mixture of grass silage and urea-treated processed WCW, (UP-WCW); and 4) a mixture of grass silage and corn silage (CS). In all cases, the alternative forages comprised 67% of the forage mix on a DM basis. Isonitrogenous diets were formulated by offering all cows 8 kg of concentrate as fed, formulated to different CP concentrations. Cows were offered these diets from 28 to 104 d in milk. Total DM intake and milk yield were greater on UP-WCW (20.0 and 30.2 kg/d) and CS (18.3 and 33.2 kg/d) than on GS (13.5 and 26.5 kg/d). Although DM intake was greater on F-WCW (17.1 kg/d) than on GS, milk yield was not significantly greater (+2.7 kg/d). Milk protein concentration was greater on F-WCW (30.5 g/kg), UP-WCW (31.3 g/kg), and CS (30.7 g/kg) than on GS (28.5 g/kg). However, there was no difference between treatments in milk fat or lactose concentrations. Body weight change was greater for cows offered GS (−0.27 kg/d) than for those offered UP-WCW (−0.01 kg/d) and CS (+0.05 kg/d) but not compared with those offered F-WCW (−0.06 kg/d). There was no effect of treatment on plasma glucose, nonesterified fatty acids, β-hydroxybutyrate, urea, or total protein at d 64 ± 17.4 and d 92 ± 17.4 postpartum. Efficiency of N utilization was greatest for CS with 0.36 of N intake being recovered in milk compared with 0.28, 0.32, and 0.26 for GS, F-WCW, and UP-WCW, respectively. There was no effect of treatment on milk urea N concentration or the urinary allantoin N to creatinine N ratio. The results of this experiment indicate that corn silage is a more suitable supplementary forage to grass silage than fermented or urea-treated processed WCW, with advantages realized in milk production and more efficient N utilization.