真丝织物的砂洗技术

阐述了砂洗机理，介绍了砂洗助剂、工艺及设备，对砂洗后织物的性能变化做了分析，并对砂洗技术的新动向进行了评述。     

织物彩涂砂洗工艺探讨

织物彩色涂层与砂洗工艺相结合，打破了传统的染色砂洗工艺，具有工艺简单易行，投资少，成本低，节能，无污染，具有仿牛仔布特色。文章介绍了该彩涂砂洗工艺条件和工艺过程，筛选了低温涂层剂，着色剂，砂洗剂等助剂。     

真丝织物的砂洗技术及其制品特征

本文介绍了砂洗丝织物的产生背景，阐述了砂洗机理，介绍了砂洗工艺与设备，指出了当前砂洗技术中存在的问题，并对砂洗技术的新动向做了展望。     

砂洗痕及其它砂洗疵病的产生原因及防止办法

众所周知，砂洗绸服装具有手感蓬松、滑爽、丰满、富有弹性、风格独特、光泽柔和自然、悬垂性佳、透气性好等优点，但与砂洗绸应运面生的各种砂洗疵病却一直困扰着砂洗厂及服装厂，如砂洗痕（砂道或白条）、砂迹、搭色和褪色、破洞等。笔者在砂洗实践中对各种主要砂洗疵病进行了归纳：进一步深入研究可知，在以上砂洗疵病中，如砂洗被洞、污迹及砂洗褪色等基本都是由于工艺不当或操作人员在工作中失责所造成的，故只要改变砂洗工艺，操作得当都可避免这类疵病。但对于最使砂洗厂家和服装厂叫苦不迭的砂洗痕（白条）产生的情况就比较复杂。面…     

真丝绸轻砂工艺探讨

为了克服砂洗中的各种病疵而又不失砂洗风格。本文以１２１０２双绉为试验材料，进行轻砂工艺试验，并根据砂洗后织物的各种指标数据。选出了较优工艺。     

真丝绸砂洗工艺及常见疵病的防止

文章介绍了真丝绸的酸、碱砂洗工艺的处方，以及砂洗工艺中影响砂洗效果的各种因素。针对常见真丝绸砂洗的疵病，如砂洗痕、水玻璃皱、布面皱痕等，作者提出了有效的防止措施。     

真丝绸纺砂洗风格的蛋白酶洗工艺

采用生物蛋白酶对真丝织物进行整理，可达到碱性砂洗剂砂洗相类似的风格及效果，并使织物强力提高，产品质量有保障。文中介绍了蛋白酶洗工艺原理及试验工艺条件。     

灯芯绒砂洗工艺的实践

通过对三种砂洗工艺的分析，讨论了不同砂洗工艺对灯芯绒色牢度，缩水，手感，色泽等方面的影响。     

真丝绸砂洗处理

经对真丝绸砂洗工艺及设备的初步探讨,在处理技术上摸索了一些经验。文中对砂洗坯绸的适应性、砂洗工艺中膨化剂及其用量、处理温度和时间等进行了介绍,并对真丝绸砂洗前后的一些主要物理指标进行了测试比较。     

砂洗纺织产品的发展

综述了砂洗纺织产品的基本工艺原理，设备选型和改造方案，以及砂洗膨化剂，砂洗剂，柔软剂的选用方法，展望了砂洗纺织产品的发展方向。     

真丝绸保色砂洗真丝绸砂洗保色研究项目组

针对使用碱类砂洗剂进行真丝染色绸砂洗存在褪色多和强力下降严重的问题，研制成新型的ＳＳ－０１型保色砂洗剂和ＳＯ－０１型保色柔软剂，经性能测试和实际应用，证实上述砂洗剂和柔软剂既有理想的起绒和柔软效果，又有优良的保色和保强力性能。     

织物砂洗整理研究

通过剖析砂洗织物微细结构与宏观特征的关系,说明砂洗的实质是通过损伤和破坏纤维的某一环节,引起内部结构的变化,获得多功能的独特效果.影响砂洗效果的因素主要是工艺路线、助剂及工艺条件等.     

保色,保强真丝绸专用砂洗剂的研制及应用

国内对真丝绸织物砂洗通常采用酸性或碱性物质作为砂洗助剂，其缺点为褪色严重，强力下降大，且助剂用量大，本文主要针对上述疵病论述了一种新的用量少，并可保色、保强的砂洗剂ＴＸ－０５的研制及其应用方法，并对应用效果亦作了阐明     

织物砂洗技术概述

概述了国内砂洗技术发展的现状,介绍了国外砂洗技术发展的新动向,分析了国内外砂洗技术的差距,论述了缩小差距的途径。     

丝织物紕裂的成因及测试方法

丝织物的纰裂与所采用的原料、织物组织结构、织造工艺、练整、砂洗工艺及服用情况等都有一定的关系。文章就丝织物纰裂产生的原因和防止方法进行了讨论,并就目前三种测试织物纱线抗滑移性的国家标准的测试原理与方法作了专门介绍。     

真丝电力纺仿桃皮整理工艺探讨

通过选择工艺路线、工艺装备、膨化剂、柔软剂,膨化柔软干砂时间、烘燥方式及准备方法等诸方面的试验,分析研究了各种试验对真丝电力纺的砂洗效果和产品质量的影响,并测试了表观厚度、膨松度、平方米克重、悬垂系数、摩擦系数,缩率等体现砂洗效果的主要物理指标,从而选择了最佳工艺路线及工艺条件,为生产提供了合理的真丝电力纺“仿桃皮”(砂洗)整理工艺.     

Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pasture

The content and the bioaccessibility of Se, Cu, Zn, Mn, and Fe were determined in unaged and aged meat (14days) from the Psoas major (PM), Gluteus medius (GM) and Longissimus dorsi (LD) muscles of Hereford (H) and Braford breed (B) steers fed pasture. Furthermore, the content of heme-Fe was determined in the same muscles. The H had a lower content of Cu and a higher content of Fe. Also, H had more heme-Fe than B. The bioaccessibility in unaged meat for Se, Cu, Zn, Mn and Fe ranged between 75 and 91%, 30 and 45%, 40 and 68%, 55 and 95%, and 60 and 70%, respectively. After aging, the bioaccessibility for the same minerals ranged between 58 and 80%, 30 and 48%, 40 and 58%, 75 and 95%, and 59 and 70%, respectively. Aging affected negatively the Se content and its bioaccessibility, in the two breeds. Also, the heme-Fe content was negatively affected by aging in all muscles and breeds.     

Bioactivation of Phytoestrogens: Intestinal Bacteria and Health

Phytoestrogens are polyphenols similar to human estrogens found in plants or derived from plant precursors. Phytoestrogens are found in high concentration in soya, flaxseed and other seeds, fruits, vegetables, cereals, tea, chocolate, etc. They comprise several classes of chemical compounds (stilbenes, coumestans, isoflavones, ellagitannins, and lignans) which are structurally similar to endogenous estrogens but which can have both estrogenic and antiestrogenic effects. Although epidemiological and experimental evidence indicates that intake of phytoestrogens in foods may be protective against certain chronic diseases, discrepancies have been observed between in vivo and in vitro experiments. The microbial transformations have not been reported so far in stilbenes and coumestans. However, isoflavones, ellagitanins, and lignans are metabolized by intestinal bacteria to produce equol, urolithins, and enterolignans, respectively. Equol, urolithin, and enterolignans are more bioavailable, and have more estrogenic/antiestrogenic and antioxidant activity than their precursors. Moreover, equol, urolithins and enterolignans have anti-inflammatory effects and induce antiproliferative and apoptosis-inducing activities. The transformation of isoflavones, ellagitanins, and lignans by intestinal microbiota is essential to be protective against certain chronic diseases, as cancer, cardiovascular disease, osteoporosis, and menopausal symptoms. Bioavailability, bioactivity, and health effects of dietary phytoestrogens are strongly determined by the intestinal bacteria of each individual.     

Mycotoxins in botanicals and dried fruits: A review

Botanicals are used in many countries for medicinal and general health-promoting purposes. Numerous natural occurrences of mycotoxins in botanicals and dried fruits have been reported. Aflatoxins or ochratoxin A (OTA) have been found in botanicals such as ginseng, ginger, liquorice, turmeric, and kava-kava in the USA, Spain, Argentina, India, and some other countries, while fumonisins have been found in medicinal wild plants in South Africa and in herbal tea and medicinal plants in Turkey. Zearalenone was identified in ginseng root. Dried fruits can be contaminated with aflatoxins, OTA, kojic acid, and, occasionally, with patulin or zearalenone. One main area of concern is aflatoxins in dried figs; bright greenish yellow fluorescence under ultraviolet light is associated with aflatoxin contamination. OTA in dried vine fruits (raisins, sultanas, and currants) is another concern. There are also reports of aflatoxins in raisins and OTA in dried figs, apricots, dried plums (prunes), dates, and quince. Maximum permitted levels in the European Union include 4 µg kg^-1 for total aflatoxins in dried fruit intended for direct consumption and 10 µg kg^-1 for OTA in dried vine fruit. This review discusses the occurrence of mycotoxins in botanicals and dried fruits and analytical issues such as sampling, sample preparation, and methods for analysis. Fungal contamination of these products, the influence of sorting, storage, and processing, and prevention are also considered.     

Food oral processing—A review

Food oral processing is an essential procedure not only for the consumption and digestion of foods but also for the appreciation and pleasure of food texture and food flavour. The consumption of a food inside mouth involves various oral operations, including first bite, chewing and mastication, transportation, bolus formation, swallowing, etc. Exact mechanisms and governing principles of these oral operations are still not fully understood, despite of continuous efforts made by scientists from food, psychology, physiology, dental and clinical studies, and other disciplines. This article reviews recent progresses and literature findings about food processing and transformation in mouth, with particular attention on the physiology and rheology aspects of oral operations. The physiological behaviour of human's oral device is discussed in terms of biting capability, tongue movement, saliva production and incorporation, and swallowing. The complexity of oral processing is analysed in relation to the rheology and mechanical properties of foods. The swallowing and oral clearing process is also examined for its criteria, triggering mechanism, bolus deformation, and the rheology of swallowing.