进口樟子松的变色及预防和控制

分析了木材变色的原因和进口樟子松变色现象,结合生产实践,提出了几种预防和控制樟子松变色的方法。     

泡桐循环水浸泡处理防变色技术的研究

水浸泡处理是泡桐木材加工工业的主要防变色处理方法,本文用正交分析方法对水处理温度浸泡时间和处理后木材干燥温度等主要影响因素进行试验分析,观察它们对以度Ｌａｂ的影响,筛选出水处理防变色最佳工艺参数。     

新型功能材料——变色材料在纺织品中的应用

介绍了变色材料的分类、变色机理以及在纺织品中的应用;变色纤维和变色染料微胶囊的制造方法,并展望了变色材料在纺织品领域的发展趋势。     

变色材料在纺织品上的应用

介绍了变色材料的分类、变色原理及在纺织品中应用的意义和应用方法;介绍了变色纤维和变色染料(颜料)微胶囊的制备方法和用于纺织品中的变色染料应具备的条件;并列举了应用实例。     

食用盐的变色研究及检测方法

针对食用盐变色的现象，阐述了食用盐变色的机理及解决的方法，详细讨论了涉及盐变色的离子检测方法。     

变色纤维的开发和应用

概述了变色纤维的起源、概念、主要类别和变色技术的基本方法，展望了变色纤维的广阔应用前景。     

热敏变色涂料色原理及发展

主要论述了不同热敏变色涂料的变色原理，研究动态，印花加工方法及影响因素，并提出了热敏变色印花今后的发展。     

新型聚氨酯合成革

采用新型的变色聚氨酯树脂及其相关原材料制作出应力变色聚氨酯合成革。讨论了应力变色聚氨酯合成革变色效果的影响因素及解决方法,提出了应力变色合成革的生产工艺,该应力变色合成革具有自然的变色效果和良好的变色恢复性及耐划刻、耐挠曲性。     

变色纺织品及其应用

文章介绍了加工变色纺织品的三种方法及其变色纺织品的应用,重点介绍了变色纤维及其加工方法。     

变色材料在智能纺织品中的应用

在智能纺织品中,变色纺织品是应用较广的一个分支。文章从变色材料的分类着手,综述热致变色、湿敏变色、感光变色、电致变色四类材料的变色原理、变色性能、主要制备工艺及在纺织领域的应用,并进行未来的展望,以期为变色材料在智能纺织品中的发展提供一定参考,拓展设计思路。     

赛络纺纱钢领、钢丝圈的选配实践

为了提高赛络纺纱成纱质量,减少细纱断头,从钢领、钢丝圈的种类,卷绕过程中对纺纱的影响及其运动配合等诸多因素出发,论述了钢领、钢丝圈的选配原则,重点阐述了赛络纺纱钢丝圈运动形态的变化及钢领、钢丝圈的选配要求,通过纯棉、非棉纤维纺纱的选配实践,指出赛络纺纱线毛羽少,结构紧密,应根据纺纱纤维性能和纺纱特点,以纱线通道通畅降毛羽、运行平稳少断头、散热良好延长使用寿命为原则对钢领、钢丝圈进行选配。     

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.     

Capacity building in food composition for Africa

Capacity building in food and nutrition involves more than formal training and individual development. Such a process is long term and continues, requiring lasting mentorship, coaching and leadership development, including individual commitment to continued self-development. It expands to include the development of knowledge and skills of an individual within his/her organizational or institutional arrangements, and requires buy-in and support from his/her institution or organization, as well as other funding bodies involved in agriculture and health. It needs to be supported by government and be part of the regional and international agenda for agriculture and health.     

Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods

The presence of tetrahydro-beta-carbolines and beta-carbolines was studied in raw, cooked and smoked fish and meat. 1,2,3,4-Tetrahydro-beta-carboline-3-carboxylic acid (THCA) usually was the major beta-carboline found, whereas 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCA) appeared in smoked and 'well done' cooked samples. THCA was detected in raw fish (nd-2.52 micrograms/g), cooked fish (nd-6.43 micrograms/g), cooked meats (nd-0.036 microgram/g), smoked fish (0.19-0.67 microgram/g) and smoked meats (0.02-1.1 micrograms/g). Smoked and cooked samples contained higher amounts of THCA and MTCA than raw products. Deep cooking of fish and meat increased both THCA and MTCA, and this was accompanied by the formation of more beta-carbolines, norharman and harman. The tetrahydro-beta-carbolines THCA and MTCA were chemical precursors of the co-mutagens norharman and harman during cooking. These and previous results confirm that foods are an important source of beta-carbolines in humans.     

Role of microbiota function during early life on child's neurodevelopment

BackgroundThere are critical periods during pregnancy and early life when child's neurodevelopment can be altered, where different factors including hormones, stress, genetics, and diet have an important role. Novel studies are indicating that also gut microbiota and maternal obesity can influence child's neurodevelopment.Scope and approachThis review summarises the current concepts related to microbiota-gut-brain axis, including microbiota modulation of the eating behaviour, child's cognitive function and brain structure, microbiota analysis techniques and neurodevelopment assessment in children. Further, we propose and present knowledge about potential mechanisms of action and ways to intervene for disease prevention and treatments, opening up an exciting area with important medical and industrial applications.Key findings and conclusionsThis novel and fast developing research area is indicating that gut microbiota in association with body weight might have an important impact on foetal and child neurodevelopment. However, the exact mechanisms are not known and further research in the field is warranted. Within the MyNewGut Project we aim to analyse the impact of microbiota in association with body weight on cognitive and behaviour development in children. We will study the phylogeny and function of the gut microbial communities in overweight, obese and gestational diabetes pregnancies and in their progeny, in association with infants and children's cognitive and behavioural outcomes. As well, the impact of gut microbiome on brain structure and function during childhood will be evaluated. Results from this study will shed light on the impact of maternal and offspring gut microbiome and body weight on child's neurodevelopment, brain structure and function, and will suggest potential mechanisms for intervention.     

无缝内衣智能工厂设计和布局

中国纺织服装企业传统的纺织加工模式已经不能适应目前成本的快速上涨,智能化、信息化、网络化的纺织加工必将替代传统纺织加工,这是我国纺织印染行业未来发展的必然趋势。文中主要介绍无缝内衣织造和染色智能化、信息化、网络化工厂的设计布局及管理,主要设计布局了织造车间智能化配送、中控系统,染色车间主要设计了自动进出产品的智能染色和烘干设备,设计布局了产品自动配送和传送、染料和助剂的自动称量和输送系统,为无缝内衣织造和染色工厂实现智能化信息化提供参考依据。     

Functionality of cow beef in coarse and fine ground model systems

Patties and sausage batters were made from trimmed brisket, chuck, striploin, hindshank, silverside, thick flank and rib trim from grass-fed Friesian cows. Functionality of each meat cut was determined from cook yield and true stress and strain of cooked sausage batters and cook yield, dimensional changes and peak force of cooked patties. Colour of raw and cooked slices from the meat cuts and cooked batters was evaluated using a colorimeter and a consumer panel. Composition of raw meat from all cuts was similar; chuck and rib trim had higher pH values and were more red than meat from other cuts. Cooked batters from striploin, chuck and hindshank had higher stress and strain values than gels from other cuts. Patties made from thick flank and striploin were the softest and had the highest cook yield. Batters and patties made from meat with higher salt soluble protein content retained more water and fat on cooking, were more cohesive and had higher bind strengths. Manufacturers can use functionality characteristics to select meat for specific products.     

Studies on structural and fibre quality characteristics of eri silk cocoons in different seasons and places

Maximum mature larval, cocoon and shell weight were observed during winter season followed by spring and autumn seasons of both white and brick red eri cocoons. Cocoon weight and shell weight were found about 40 and 5%, respectively, as compared to mature larval weight. Degumming loss was estimated at about 10% for white eri and 12% for brick red eri cocoons. Weight of silk fibres varies significantly between layers and decreasing trend was noted from outer to inner layers. Similar trend was observed for single fibre denier and it differs significantly between places (ecoraces), seasons and layers of cocoons. Ascending trend for single fibre tenacity was found from floss to pelade layers of both white and brick red eri silk cocoons and significant influence was observed for places, seasons as well as layers whereas no impact was noted in case of single fibre breaking elongation. Regression equations between weight of degummed cocoon fibres, single fibre denier and single fibre tenacity and to its corresponding values for different places (ecoraces), seasons and cocoon layers were established and estimated R² and ‘t’ values confirmed the significance of these regression equations.     

Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand

Dark and ordinary muscle from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) were characterized. Lipid and myoglobin contents were higher in dark muscle than in ordinary muscle of both species, and higher contents of both constituents were found in sardine muscle than mackerel muscle. The extractable myoglobin contents in sardine dark and ordinary muscle were 14.27 and 2.18 mg/g, while mackerel dark and ordinary muscle contained 4.88 and 1.37 mg myoglobin/g sample, respectively. Alkali-soluble protein and stroma contents were greater in dark muscle than ordinary muscle. Mackerel muscle comprised a higher content of non-protein nitrogenous compounds than sardine muscle. The effect of washing conditions on the myoglobin extractability was investigated. A large amount of myoglobin was removed in the first washing cycle and only a small amount was removed in the second washing cycle. The highest removal of myoglobin from sardine (32.10–46.55%) and from mackerel muscle (103.20–313.66%) was achieved when the mince was washed with 0.2% NaCl and 0.5% NaCl, respectively. Washing media showed the marked effect on the color, expressible drip and textural properties of sardine and mackerel mince gels. The breaking force of directly heated and kamaboko gels from both sardine and mackerel mince washed with NaCl solution was higher than that of unwashed mince and water washed mince. However, no difference in deformation was observed. Washing also resulted in increased whiteness and lowered expressible moisture. In general, sardine surimi showed the superior gel-forming ability and whiteness to mackerel surimi.     

川渝地区市售包装榨菜、泡菜亚硝酸盐含量的调查及安全性评价

为摸清川渝地区市售包装榨菜、泡菜的亚硝酸盐含量,科学认识市售包装榨菜、泡菜的安全性,该研究通过随机取样,共采集市售包装榨菜22份、市售包装泡菜23份及其他常见食品（肉制品、速冻鱼类、水果罐头、新鲜果蔬及隔夜饭菜）30份,通过亚硝酸盐含量测定及对比分析评价了川渝地区市售包装泡菜、榨菜的亚硝酸盐污染情况及食用安全性。结果表明,川渝地区市售包装泡菜、榨菜样品的亚硝酸盐含量在0.16～4.42 mg/kg,与其他常见食品相比其亚硝酸盐含量处于中低水平。考虑摄入量后,经由泡菜、榨菜进入人体的亚硝酸盐剂量仅为0.2～10 μg/（kg·d）,符合相关国际标准。