烟草行业应用信息系统技术框架研究与分析

本文对我国烟草行业应用信息系统建设现状进行了分析,从总体技术框架,应用支撑平台、应用信息系统及实施策略等几个方面对烟草行业的应用信息系统技术框架提出了一些思想与方法,并在实践中得到了应用。本文亦可作为其他相关行业应用信息系统建设的相关借鉴。      

现代服装CAD技术应用与发展的特点

论述了现代CAD技术在服装领域的应用和发展趋势,探讨了服装CAD技术应用品牌、应用能力、应用弊端等方面的问题。     

计算机的数据分析在应用数学中的作用研究

随着信息技术的发展,各个领域也发生了翻天覆地的变化。在教育领域,信息技术也得到了广泛的应用,应用数学也在信息技术的支持下得到了飞速发展。计算机的数据分析为数学建模和离散数学的线性回归提供了数据分析和统计,使应用数学对计算机的应用性更强。本文主要分析了计算机的数据分析在应用数学中的应用,期望能够拓宽应用数学的研究范围,丰富学生的学习理念,推动应用数学的健康发展。     

浅析数字电视发射机技术及应用

数字电视系统的核心叫做数字电视发射机,包括八个方面的技术应用:激励器的技术应用、无线传输技术应用、数字预失真技术应用、低相噪捷变频技术应用、数字微波传输系统的技术应用、功率加大器的技术应用、电视差频转播技术应用和冷却功能的技术应用,文章详细讲解了各种技术,并分三种方向提出了数字电视发射机技术在实际应用中需要考虑的事项。     

应用数学推动信息化发展问题探究

随着科学技术的发展,各个行业的信息化程度越来越高,对行业的生产效率产生了重要影响。因此,应用数学和信息化的深度融合十分必要,应用数学在信息化领域中的应用主要有网络科技、数据加密和图像处理等。本文首先分析了应用数学和信息化的概念,然后提出了应用数学在信息化领域中的应用。     

WEB应用防火墙的应用及安全性分析

在介绍Web应用防火墙的基础上,提出了具体的设计方案。随后分析了Web应用防火墙的安全性并对其进行了测试。最后通过与其他防护系统的对比,论述了Web应用防火墙在Web应用防护方面的技术优势．     

我国木工刀具材料发展概况

文章对我国木工刀具应用材料概况进行了论述,并针对目前应用的工具钢、高速钢、硬质合金、陶瓷材料、聚晶材料等具体材料的发展应用过程、分类和性能特点进行了详细论述,根据刀具应用材料的发展和应用的现状预测了木工刀具材料未来发展趋势     

纳米技术与纳米材料在纤维中的应用

本文介绍了纳米技术在化学纤维中的应用方式,并阐述了纳米技术在功能性纤维和其他特种纤维中的应用情况,以及纳米材料在应用中存在的问题及解决方法,最后展望了纳米技术的应用前景.     

计算机网络应用中的安全性分析

现代社会信息技术不断进步,为人们生活提供了前所未有的便利,而计算机网络应用的安全性也成为了目前所要处理的重大问题。文章首先简单介绍了计算机网络的应用现状,然后分析了计算机网络应用时容易产生的安全性问题,最后提出了强化计算机网络应用安全性的相关措施,希望对计算机网络应用的发展起到一定作用。     

红外技术在食品工业中的应用

介绍了红外技术在食品工业应用及其原理，着重讲述了近红外的检测技术应用和远红外加热和杀菌技术应用，并分析了光波炉的工作原理、干燥原理以及近红外技术的特点。并给出了一些比较实例，指出了红外技术应用的发展趋势。     

食品添加剂、食品配料、食品主料的重新定义和类别界定

针对食品添加剂、食品配料、食品主料的定义和种类界定存在的问题,根据逻辑学规则和食品学科发展趋势,对食品主料、食品配料、食品添加剂等原料类别重新进行定义和种类界定,论述食品添加剂、配料和主料的区别和联系。     

食品添加剂使用标准在食品安全监管中的应用

目前食品添加剂使用标准多仅用于评价食品是否合格,其应用范围具有局限性,针对这一问题,在对我国食品添加剂使用标准本身进行研究的同时,对其在食品安全监督管理中的应用进行了研究与探讨。将食品添加剂使用标准全方位应用于食品安全监管才能充分发挥其应有的效能,全面实现其对食品安全监管的技术支撑作用,有效提高其应有的社会效益。     

Interactions between tea polyphenols and nutrients in food

Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food and drug industry because of their rich biological activities. In diet and food production, TPs are often in contact with other food nutrients, affecting their respective physicochemical properties and functional activity. Therefore, the interaction between TPs and food nutrients is a very important topic. In this review, we describe the interactions between TPs and food nutrients such as proteins, polysaccharides, and lipids, highlight the forms of their interactions, and discuss the changes in structure, function, and activity resulting from their interactions.     

Endowment effects for hedonic and utilitarian food products

Part of consumer food habits may be explained by reference effects, status quo bias and loss aversion, but little research has focused on these processes in food choices. This paper is a first attempt at understanding the impact of these effects in consumer decision making with respect to hedonic versus utilitarian food products. In one between-subjects experiment running for a 2-year period 554 pupils and students from different cities in the Netherlands were provided with either a hedonic food product or a utilitarian food product and were given the opportunity to exchange their endowment for the alternative good. The outcomes show that more participants preferred to keep their hedonic good than their utilitarian good in endowment indicating a relatively strong endowment effect for hedonic food products compared to utilitarian food products. The results suggest that status quo bias for hedonic food products may lead to subsequent relatively unhealthy food choices.     

预包装快餐食品营养标签的制作

按照《食品安全国家标准预包装食品标签通则》及《食品营养标签管理规范》的要求测定了19种预包装快餐食品的4种核心营养成分(蛋白质、脂肪、碳水化合物、钠)及能量,并设计营养标签。快餐食品标示营养标签势在必行,可使消费者根据自身营养需求选择合适的食物,也可规范餐饮业生产行为,生产出健康、营养的美食。     

Influence of nutritional knowledge on the use and interpretation of Spanish nutritional food labels

The present study analyzed the nutritional knowledge of Spanish consumers and its relationship with the correct use of food labels. Consumers were asked about their nutritional knowledge and some functional foods and about their understanding of food labeling and their use of it to select healthy food. A 2-part questionnaire was employed. The 1st part concerned their knowledge of nutritional facts, including their knowledge about macronutrients and perception of certain functional foods, while the 2nd part addressed some questions regarding food labels. The results revealed no statistically significant differences in nutritional knowledge by either age or gender, but a direct relationship with educational level. The association between nutritional knowledge and the perception and understanding of food labeling showed that the nutritional label rarely influenced the food purchases of the group with low nutritional knowledge, who considered that this information was too technical. More than half of the consumers did not consider the calorie or sugar content important for selecting food. In addition, the group with low nutritional knowledge stated that they never or rarely looked at the food labels to check whether it was low-fat food that they were buying. PRACTICAL APPLICATION: Knowing the status of the consumer's nutritional knowledge allows health campaigns to be designed; considering the influence of cultural factors and the perception of food labeling is very useful for promoting better nutritional information.     

乳酸菌在食品防腐中的应用

近年来,随着人们健康意识的逐渐增强,对于食品的营养和安全性要求更高,食品在贮存期间的保藏方法也逐渐受到关注,天然防腐剂和生物防腐受到了消费者的青睐。应用乳酸菌或其代谢产物除具备一些益生功能外,也可以实现延长食品货架期的目的,并在一些食品加工领域中得到了一些应用。本文就乳酸菌及其代谢产物在食品防腐中的应用进行了综述。     

餐饮从业人员食品安全知识、态度、行为调查分析

目的掌握餐饮从业人员食品安全相关知识及危险因素现状,为采取有效的干预措施提供依据。方法随机抽取餐饮从业人员720名,进行食品安全相关知识、态度、行为问卷调查。结果餐饮从业人员食品安全相关知识知晓率为60.8%,不同单位、不同工作岗位人群知晓率无差异,不同文化程度、不同专业、不同工作年限、不同培训次数人群知晓率有差异;98.8%的餐饮从业人员充分认识到食品安全的重要性;89.7%的调查对象已经总体养成良好的食品安全行为习惯。结论要保障广大人民群众的食品安全,应加强从业人员食品安全知识的培训,提高其食品安全的知识水平,培养其良好的食品安全习惯,规范其职业行为。     

The Role of Alginates in Regulation of Food Intake and Glycemia: A Gastroenterological Perspective

Regulation of food intake through modulation of gastrointestinal responses to ingested foods is an ever-growing component of the therapeutic approaches targeting the obesity epidemic. Alginates, viscous and gel-forming soluble fibers isolated from the cell wall of brown seaweeds and some bacteria, are recently receiving considerable attention because of their potential role in satiation, satiety, and food intake regulation in the short term. Enhancement of gastric distension, delay of gastric emptying, and attenuation of postprandial glucose responses may constitute the basis of their physiological benefits. Offering physical, chemical, sensorial, and physiological advantages over other viscous and gel-forming fibers, alginates constitute promising functional food ingredients for the food industry. Therefore, the current review explores the role of alginates in food intake and glycemic regulation, their underlying modes of action and their potential in food applications.     

Industry challenge to best practice risk communication

Effective food safety and food defense risk communication helps to inform consumers without causing panic and alarm. The Risk Communication Team of the Natl. Center for Food Protection and Defense has developed a list of 11 best practices recommended for effective risk communication. These practices, designed for a food defense crisis, are currently applied to food safety issues, since fortunately a food defense crisis has yet to occur. IFT examined the utility of these best practices and the limitations on their use during food safety and food defense crises by academics, trade associations, and the government. It was hypothesized that legal and business considerations as well as the nature of the event would determine the implementation of the best practices. Through the use of focus group meetings, it was discovered that there was a low level of awareness of the best practices. However, stakeholders practiced some aspects of the recommended practices. Participants felt some of the practices were related and could be consolidated. They also agreed that a food defense event will increase the urgency of the communication and include players not typically involved in food safety issues. The challenges reported by the stakeholders varied, but legal liability, as well as the impact their communications could have on an industry, were often cited. From the government perspective, their need to act within their authorities drove some of their actions with respect to communication. Determining the differences in communication limitations during food safety against food defense events can provide key information to further developing and refining risk communications and specific messages targeted for a food defense incident. PRACTICAL APPLICATION: Effective food safety and food defense risk communication helps to inform consumers without causing panic and alarm. Determining the differences in communication limitations during food safety against food defense events can provide key information to further developing and refining risk communications and specific messages targeted for a food defense incident.