夏季适宜食物及饮食禁忌

<正>适宜食物1、主食及豆类的选择:绿豆、赤豆、小米等各种主食均可,适当食用粗粮和豆制品。2、肉蛋奶的选择:猪瘦肉、牛肉、鱼肉、鸡肉、鸭肉、动物肝脏等,奶及奶制品,咸鸭蛋、咸鸡蛋、松花蛋、蛋黄等蛋类。3、蔬菜的选择:苦瓜、丝瓜、南瓜、空心菜、马兰头、番茄、蒜苗、茄子、鲜藕、绿豆芽、黄瓜、冬瓜、菜瓜、香菇、紫菜、海带等。4、水果的选择:柑橘、葡萄、草莓、西瓜、梨、甜瓜、桃、杨梅、乌梅、李、红枣等。饮食禁忌1、夏天一定要少吃太热的食物,如羊肉、狗肉等。     

让产品引领市场 让标准规范市场——第二届全国纺织品标准化技术委员会针织品分会第六次年会暨针织标准审定会纪实

岁末严冬,雪花纷飞的哈尔滨,迎接着一批特殊的客人,来自北京、上海、天津、吉林、河北、山东、浙江、江苏、湖北、福建、广东、深圳、香港等十几个省(市)的针织生产企业、     

绿茶提取物市场前景广阔

绿茶提取物的主要成分包括茶多酚、咖啡碱、芳香油、水分、矿物质、色素、碳水化合物、蛋白质、氨基酸以及多种维生素等，具有降血压、抗血凝、降血脂、降血糖、减肥、防治动脉粥样硬化、预防皮肤过敏效应、皮肤色素以及防龋牙、齿斑、牙周炎和口臭等功效。尤其是茶多酚，作为天然的抗氧化剂，具有很强的抗菌作用和抑酶作用，在食品、医药、保健等诸多方面具有广阔的应用前景。     

川莱的调味

川莱是我国主要菜系之一，它最显著的特点是味别丰富，以味多、味广、味厚、味浓著称。经常运用的具有一定代表性的复合味有鱼香、蒜泥、红油、白油、怪味、椒麻、糊辣、麻辣、豆瓣、家常、姜汁、咸鲜、酸辣、糖醋、麻酱、荔枝、芥末、咸甜等二十余种味型。味型之多原因之一，正是蜀地得天独厚，物产富饶。时菜调味原料品种颇多，如闻名国内外的郫县豆瓣、自贡市的井盐、内江的白糖、蜜饯、保宁醋、叙府芽莱、资中冬莱、涪陵榨菜、潼川豆豉、富林花椒、唐场豆腐乳，金堂及仁寿韵干红辣椒、四川泡菜等都是川莱的调味佳品。     

丰富、品质、创新——记2007中国国际珠宝展

2007年11月初的金秋,京城喜迎中国珠宝业界的年度盛会———2007中国国际珠宝展。丰富、品质、创新是本届珠宝展的特点。这场盛况空前的国内顶级珠宝展不仅国内优秀展商云集,而且还吸引了来自意大利、泰国、韩国、美国、波兰、新加坡等12个国家和地区的境外参展商。参展品牌和机构实力雄厚国内、外顶尖的展商齐聚北京。国内参展品牌有国家博物馆、老凤祥、明、钻之韵、宝怡、萃华、百泰首饰、隆进、老庙、爱得康、翠绿、周大生、卢金匠、东方晓鸣等,境外参展品牌与机构有Oro Di Roma,Tache,Moti-Ganz和IGI等。意大利代表团四度参展,惊艳…     

酿酒学的奥秘

法国拉曼集团（LALLEMANDS．A．）是总部设在MONTREAL的拉曼财团（LAL-LEMAND）下的一家专门从事葡萄酒、果酒等酿用辅料的研究、开发及产品生产和销售的巨型跨国集团。它始建于1872年，距今已有100多年的历史，并在法国、意大利、西班牙、丹麦、葡萄牙、德国、瑞士、奥地利、希腊、南非、美国、加拿人、阿根廷、澳大利亚、新西兰、口本、中国等众多国家设有研究开发中心、实验室、大规模生产基地、工厂、办事机构、代表处等。     

和田玉的地域文化『苏帮玉雕』传承人瞿利军的玉雕风格㈤

我们的祖先使用玉器,其功能大致为以下几个方面：1、礼仪和宗教、巫术活动用玉。如璧、琮、圭、璋、璜、剑、玺、带、佩等。这类玉器是古代玉器的重要组成部分。玉礼器是中国“礼乐文明”的重要载体之一;2、丧葬用玉。如冶、握、塞、玉衣等;3、装饰佩戴用玉。如坠、块、珠、管、环、镯,以及有使用价值的扳指、梳、带钩、剑首、剑格、如意等。     

中国菜好吃的奥妙

在我国,烹调是一种技能,也是一种艺术,甚至可以说也是物质文明和精神文明相结合的产物。"中国菜好吃",这已是各国友人在宴席之上,餐厅之外异口同声的赞誉。"中国菜好吃"奥妙在哪里呢?1.技法多样:中国菜的烹调技法多达数十种,如炒、爆、烹、炸、溜、烩、煎、贴、烧、焖、扒、蒸、烤、涮、汆、炖、煨、酱、卤、熏、拌、炝、煮、熬以及甜菜的拔丝、蜜汁、挂霜等,各种技法各有各的独特风味。2.花样多:中国菜的花样没有精确统计过,但至少在万种以上。仅以山东、四川、湖南、江苏、广东五大风味菜系来看,就有名菜数千种,如同百花争艳,美不胜收。有些国际友人说:"吃中国菜是一种令人难忘的     

国家监督抽查白酒的结果

近期国家质量监督检验检疫总局对贵州、四川、江西、江苏、内蒙、安徽、陕西、河北、重庆、山西、浙江、河南、广东、广西、山东、湖北、甘肃、上海、湖南、福建等20个省、自治区、直辖市80家企业生产的80种白酒产品进行了国家监督抽查。产品抽样合格率88．8％，本次抽查的卫生指标整体质量较好，大中型企业的产品质量继续保持稳定。     

越南基巧红宝石中的包裹体及其成因

展示了对越南基巧红宝石中包裹体的研究成果. 用光学显微镜检测了这些包裹体的特征. 采用拉曼散射法和扫描电子探针分析了包裹体的成分.在该类红宝石中发现了锐钛矿、红柱石、钙长石、磷灰石、黑云母、一水软铝石、板钛矿、方解石、刚玉、硬水铝石、白云石、石墨、珍珠云母、白云母、金云母、黄铁矿、金红石、锆石、黝帘石包裹体组合. 描述了该类红宝石多相包裹体中气-液相与负晶的成分, 讨论了主晶红宝石的形成条件.     

Encapsulation of food ingredients

Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating or wall materials used generally consist of starch, starch derivatives, proteins, gums, lipids, or any combination of them. Methods of encapsulation of food ingredients include spraydrying, freeze‐drying, fluidized bed‐coating, extrusion, cocrystallization, molecular inclusion, and coacervation. This paper reviews techniques for preparation of microencapsulated food ingredients and choices of coating material. Characterization of microcapsules, mechanisms of controlled release, and efficiency of protection/ stabilization of encapsulated food ingredients are also presented.     

蒽醌助剂对乙二醇溶剂脱胶苎麻纤维性能的影响

为解决苎麻在乙二醇有机溶剂脱胶中纤维易被氧化而导致性能下降的问题,在乙二醇溶剂中添加助剂蒽醌对苎麻进行脱胶,并对蒽醌不同添加量下制得的纤维进行结构和性能表征。结果表明:纤维中半纤维素含量随蒽醌添加量的增加而升高,纤维的聚合度、结晶度、物理力学性能先升高后降低,纤维的残胶率和线密度先降低后升高;当蒽醌质量分数为0.3% 时,这些性能均达到最佳值,此时纤维的聚合度、结晶度、制成率、断裂强度、断裂伸长率、断裂功比不加蒽醌时分别提高了7.32%、20.53%、1.46%、9.55%、6.89%、33.33%,纤维的残胶率、线密度比不加蒽醌时分别降低了17.91%、7.24%。     

Evaluation of mycotoxin-contaminated cereals for their use in animal feeds in Hungary

In the period between December 5, 1991 and September 17, 1998, 760 maize, 367 wheat, 119 soybean, 222 barley, 85 bran, 32 triticale, 60 oat, 14 rye and 22 sunflower samples were investigated for the presence and concentration of seven fusariotoxins (T-2 toxin, zearalenone, deoxynivalenol, nivalenol, diacetoxyscirpenol, HT-2 toxin, fusarenone-X) and OTA. The comparison of analytical data with those of the relevant literature revealed that although the incidence rate and/ or concentration of Fusarium mycotoxins and OTA in Hungarian-grown cereals is occasionally considerable, the position of the country is not worse than the average of countries. Our findings indicate that soybean tends to be good substrate for trichothecene-producing fungi and the rate of contamination is regarded as substantial. The commodities were assorted into one of three quality categories. The proportion of objectionable samples was only 3.0, 2.2, 2.3 and 1.7% in maize, wheat, barley and soybean samples, respectively. However, this low rate of objection might still be a source of great economic loss. The proportion of objectionable samples was much higher in the case of bran, oat and triticale (7.1, 6.7, and 6.3%, respectively). The results of the present investigation indicate a need for regular screening for mycotoxins of importance and individual appraisal of each commodity from the point of their use in animal feeds.     

丹蒽醌对氧化脱胶苎麻纤维理化性能的调控

为解决苎麻氧化脱胶中纤维容易被过度氧化而性能受损的问题,在氧化脱胶液中添加了具有纤维素和半纤维素保护效果的试剂 1,8-二羟基蒽醌（丹蒽醌）,并通过调节1,8-二羟基蒽醌的用量实现了对苎麻纤维理化性能（强伸性能、聚合度、半纤维素含量、制成率等）的调控。结果表明,1,8-二羟基蒽醌用量越高,纤维中半纤维素含量、制成率越高;但纤维强伸性能随1,8-二羟基蒽醌含量先升高后降低;当1,8-二羟基蒽醌的用量为2 %时,脱胶的综合效果最佳,此时纤维的断裂功、聚合度、半纤维素含量、制成率比不使用1,8-二羟基蒽醌时分别提高了41.0%、2.0%、17.3%、7.0%;此外,使用1,8-二羟基蒽醌后,脱胶废水的COD值降低了40%,大幅度提高了氧化脱胶工艺的环保性。     

蛤蜊中金属营养元素的影响因素及来源

探讨产地、季节、品种对蛤蜊中金属营养元素含量的影响,解析蛤蜊中金属营养元素含量与养殖地淤泥和海水中相关元素含量间的关系。于2014年5月和9月在青岛市、南通市和大连市海岸采集花蛤、文蛤及养殖地淤泥和海水样品,测定样品中金属营养元素含量,分别进行方差分析和Pearson相关分析。结果显示,蛤蜊中Mg、K、Ca、Mn、Fe、Cu、Zn含量受产地的影响,Ca、Cu、Zn含量受季节的影响,Mg、Ca、Mn、Fe、Cu、Zn含量与品种有关;Na、Mg、Ca、Co、Cu含量与淤泥中相关元素的含量密切相关,而10 种金属营养元素含量与海水中相关元素含量相关性均不显著。本研究表明,蛤蜊中金属营养元素含量受产地、季节、品种的影响,其来源除淤泥、海水外,还有其他途径。     

Daily intake of trace metals through coffee consumption in India

The trace element contents of five varieties of instant coffee powder available in the Indian market have been analysed. Ca, Cr, Fe, K, Mg, Mn, Ni, Sr, Zn and Pb, Cd, Cu have been determined using atomic absorption spectrophotometry and differential pulse anodic stripping voltammetry, respectively. The metal levels in the coffee powders observed in this study are comparable with those reported for green coffee beans (Arabica and Robusta variety) reported worldwide with the exception of Sr and Zn, which were on the lower side of the reported values. Concentrations of these metals have been converted into intake figures based on coffee consumption. The daily intakes of the above metals through ingestion of coffee are 1.4mg, 1.58 mu g, 124 mu g, 41.5mg, 4.9mg, 17.9 mu g, 2.9 mu g, 3.8 mu g, 12.5 mu g, 0.2 mu g, 0.03 mu g and 15.5 mu g, respectively. The values, which were compared with the total dietary intake of metals through ingestion by the Mumbai population, indicate that the contribution from coffee is less than or around 1% for most of the elements except for Cr and Ni which are around 3% .     

Effects of process parameters on quality changes of shrimp during drying in a jet-spouted bed dryer

ABSTRACT:  The objective of the present study was to investigate the effects of various parameters, that is, concentration of salt solution (2%, 3%, 4%[w/v]), boiling time (3, 5, 7 min), drying air temperature (80, 100, 120 °C), and size of shrimp, on the kinetics of drying and various quality attributes of shrimp, namely, shrinkage, rehydration ability, texture, colors, and microstructure, during drying in a jet-spouted bed dryer. In addition, the effects of these processing parameters on the sensory attributes of dried shrimp were also investigated. Small shrimp (350 to 360 shrimp/kg) and large shrimp (150 to 160 shrimp/kg) were boiled and then dried until their moisture content was around 25% (d.b.). It was found that the degree of color changes, toughness, and shrinkage of shrimp increased while the rehydration ability decreased with an increase in the concentration of salt solution and boiling time. Size of shrimp and drying temperature significantly affected all quality attributes of dried shrimp. The conditions that gave the highest hedonic scores of sensory evaluation for small dried shrimp are the concentration of salt solution of 2% (w/v), boiling time of 7 min, and drying air temperature of 120 °C. On the other hand, the conditions that gave the highest hedonic scores of sensory evaluation for large dried shrimp are the concentration of salt solution of 4% (w/v), boiling time of 7 min, and drying air temperature of 100 °C. The quality attributes of dried shrimp measured by instruments correlated well with the sensory attributes, especially the color of dried shrimp.     

Soy Bioactive Components in Functional Perspective: A Review

Functional foods are the focus of attraction for well-being. The healthy living of Asians may be attributed to a diet enriched with soy isoflavones viz. genistein and daidzein which fills the gap of proteinaceous diet in vegetarians. Several factors, such as administration, dosage, metabolism, ingestion of other pharmacological substances, type of estrogen receptors, and presence or absence of endogenous estrogen, affect the activities and bioavailability of isoflavones. The mode of therapeutic action could be either through the stimulation of estrogen receptors or by the non-involvement of estrogen receptors. Soy, due to its isoflavones content, serves as a balanced and remedial substitute in combating various lifestyle disorders, like cancer prevention, by interruption of the breakdown of extracellular matrix that surrounds growing vessels and tumors, lowering of lipid and blood insulin levels by regulating lipid and glucose metabolism, alleviation of menopausal symptoms, and osteoprotective effects by modulating estrogen receptors, thus acting as a safer switch to hormone replacement therapy, anti-hypertensive effect which may also contribute to cardioprotective, anti-oxidative effect, regulation of cognitive functions, and many others. Therefore, it could be regarded as a valuable therapeutics. However, since soy isoflavones also act as endocrine disruptors, they also possess some negative effects. Concerns have been raised in relation to thyroid function abnormality. In view of the previously mentioned facts an attempt has been made to review the literature available on both beneficial as well as deleterious role of isoflavones, soy derived bioactive compounds.     

Avena sativa (Oat), A Potential Neutraceutical and Therapeutic Agent: An Overview

The aim of the present review article is to summarize the available information related to the availability, production, chemical composition, pharmacological activity, and traditional uses of Avena sativa to highlight its potential to contribute to human health. Oats are now cultivated worldwide and form an important dietary staple for the people in number of countries. Several varieties of oats are available. It is a rich source of protein, contains a number of important minerals, lipids, β-glucan, a mixed-linkage polysaccharide, which forms an important part of oat dietary fiber, and also contains various other phytoconstituents like avenanthramides, an indole alkaloid-gramine, flavonoids, flavonolignans, triterpenoid saponins, sterols, and tocols. Traditionally oats have been in use since long and are considered as stimulant, antispasmodic, antitumor, diuretic, and neurotonic. Oat possesses different pharmacological activities like antioxidant, anti-inflammatory, wound healing, immunomodulatory, antidiabetic, anticholesterolaemic, etc. A wide spectrum of biological activities indicates that oat is a potential therapeutic agent.     

Textural Modification of Processing Tomatoes

Knowledge of the textural properties of processing tomatoes is crucial to ensuing product acceptability; measurement, control, and optimization of these properties through judicious selection of varieties and control of unit operations results in products that the consumer prefers. It is important to first define the terms texture, rheology, consistency, and viscosity prior to discussing principles of their measurement. The textural properties of processing tomatoes may be measured using both sensory and objective tests, and the latter may be either destructive or nondestructive in nature. The unique anatomy of tomato fruit (peel, pericarp, columella, and locules) in part dictates the method of texture measurement. Numerous factors, including variety, maturity, genetic modification, cultural particles, and environmental conditions, processing conditions, and calcium addition affect the textural integrity of tomatoes. Textural properties of raw tomatoes and most processed tomato products are reviewed in this article.