招聘

福州贺兰山思域酒业锖售有限公司 是法国卡斯特兄弟股份有限公司在中国的战略合作伙伴,现诚聘全国各区域销售经理。工作地点（北京、南京、苏州、连云港、扬州、杭州、宁波、台州、合肥、温州、福州、厦门、泉州、广州、深圳、东莞、海口、武汉、长沙、南昌、赣州、贵阳、西安、成都、重庆、昆明、南宁、天津、太原、大连、沈阳、济南、青岛、长春、哈尔滨、上海）     

民间秘方

温性、热性食物大多能温中、散寒和助阳,适于体质虚寒者或冬令季节食用,阴虚火旺者慎食,如面粉、糯米、豆油、酒、醋、大枣、荔枝、红糖、羊肉、牛肉、狗肉、虾、鸡、鲫鱼、鲢鱼、葱、姜、韭菜、大蒜、辣椒、胡椒等。寒性、凉性食物一般具有清热泻火、解毒养阴之功,适于体质偏热者或夏天食用,如小米、绿豆、赤小豆、豆腐、豆浆、西瓜、梨、柑、柿、甘蔗、鸭肉、兔肉、猪肉、蟹、甲鱼、田鸡、蜂蜜、竹笋、苦瓜、黄瓜、白菜、蕹菜、萝卜、番茄、菠菜、荸荠等。对于平性食物,健康者可长年食用,如蛋黄、牛奶、黄豆、黑豆、红薯、马铃薯、南瓜、…     

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。     

最佳蔬果肉食榜

最佳水果:依次是木瓜、草莓、橘子、柑子、猕猴桃、芒果、杏、柿子与西瓜。最佳蔬菜:红薯既含丰富维生素,又是抗癌能手,为所有蔬菜之首。其次是芦笋、卷心菜、花椰菜、芹菜、茄子、甜菜、胡萝卜、荠菜、苤兰菜、金针菇、雪里蕻、大白菜。     

本刊每期全年专送

中国关心下一代工作委员会、中国宋庆龄基金会、国家发展和改革委员会、教育部、国家民族事务委员会、工业和信息化部、农业部、商务部、国家卫生和计划生育委员会、国家工商行政管理总局、国家质量监督检验检疫总局、国家新闻出版广电总局、国家食品药品监督管理总局及全国各省、市、自治区食安委和相关厅、局、办。     

西北羊肉汤

回族羊肉粉汤 原料:带骨羊肉200克 凉粉、胡萝卜、水发木耳、莲白、西红柿片各30克 油香[注]、姜块、洋葱、香菜、葱花、精盐、酱油、味精、胡椒粉、花椒粉各适量     

“关于引发《淘汰落后产能工作考核实施方案》的通知”

本刊讯工业和信息化部、发展改革委、监察部、财政部、人力资源社会保障部、国土资源部、环境保护部、农业部、商务部、人民银行、国资委、税务总局、工商总局、质检总局、安全监管总局、银监会、电监会、能源局联合制定的《淘汰落后产能工作考核实施方案》（以下简称《实施方案》）     

2005年度国家免检工作已正式启动

本刊综合报道,2005 年对以下 30 类产品实施国家免检制度:黄酒、方便面、饮料、罐头、饲料、化肥、粮油加工机械、文具、家具、组合音响、电动剃须刀、不锈钢餐具、人造板(木地板)、照明设备、旅游鞋、服装(休闲服、童装、袜子)、丝绸制品、取暖器、采暖散热器、太阳能热水器、注塑机械、管材、有色金属及稀土产品、磁性材料、电机、电线电缆、变压器、轴承、车用润滑油、汽车零配件。 2002 年获得国家免检资格的电视机、电冰箱、空调、洗衣机、皮鞋、尿素、钢筋、水泥、微型计算机、微波炉、婴幼儿配方乳粉、合成洗衣粉、吸油烟机、卫生巾…     

广州市安桦办公设备有限公司

广州市安桦办公设备有限公司始建于1989年，主要经营办公设备及相关耗材，产品为复印机、传真机、多功能一体机、打印机、三木碎纸机、收款机、考勤机、咭钟、一卡通产品、标签机、条码机、扫描设备、投影机、电子白板、屏幕、集团电话、监视系统及各类耗材等系列产品。     

暖心暖胃香辣小菜

烤大虾 用料：大虾、大葱、黑胡椒碎、料酒、酱油、盐、孜然粉、红椒碎、白芝麻、植物油。     

Starch-based noodles: Current technologies,properties, and challenges

Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.     

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。     

Dietary taurine reduces zinc-induced toxicity in male Wistar rats

Taurine is an agent for treating the heavy metal intoxication and presence of metals such as zinc, copper, and iron may have a role in heavy metal toxicity, a study was undertaken to investigate the effect of taurine on the toxicity of zinc in male Wistar rats. The rats were divided into 8 groups and fed different diets with or without supplement of 5% taurine and 150 to 600 ppm zinc for 2 mo. It was found that the body weight of rats, the ratios of liver and kidney weight to body weight, and the level of glutathione in the liver were decreased with increasing the dose of zinc. The levels of zinc in the liver, kidney, and plasma, the levels of malondialdehyde in the plasma, the levels of thiobarbiture acid-reactive substances in the liver, the activities of aspartate transaminase, alanine transaminase in the plasma, the levels of blood urea nitrogen and creatinine in the plasma of rats were increased with the increasing dose of zinc. Hence, symptoms of zinc toxicity in rats included loss of body weight, hepatotoxicity, and nephrotoxicity. However, these toxic effects of zinc were significantly reduced when the rats fed diet with supplement of taurine. Furthermore, the level of zinc in the feces of rats treated with taurine and zinc was higher than that of rats treated with zinc alone. It indicated that taurine thereby leading to a decreased absorption of dietary zinc and promoted excretion.     

乙烯基类聚合物鞣剂共单体种类配比与应用性能相关性的研究

采用单因素二次回归正交试验研究了乙烯基类聚合物鞣剂共单体种类、配比与应用性能的相关性,通过比较不同共单体及其不同配比的乙烯基聚合物鞣剂复鞣革样与对比革样的性能,得到了不同共单体对鞣剂应用性能的贡献。结果表明：含极性基团的共单体有利于复鞣革样抗张强度、耐湿热稳定性的提高,但影响革样的柔软性和革样胶原纤维的柔韧性;共单体丙烯酰胺对复鞣革样的丰满性具有特殊的贡献,鞣剂分子中引入丙烯酸酯类共单体有利于复鞣     

Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

Protein quality parameters of wheat flour, as well as protein content, showed significant relationship with hardness, cohesiveness, springiness, adhesiveness, chewiness, and gumminess of the cooked noodles. A significant positive correlation (0.54) was observed between glutenins and hardness of noodles. Chewiness of the noodles increased with the protein content, sodium dodecyl sulfate sedimentation volume, dough development time, dough stability, and glutenins. Hardness, springiness, cohesiveness, gumminess, and chewiness of the noodles were negatively affected by gliadin to glutenin ratio. Multiple regression analysis depicted significant relationships of the various noodle quality parameters with wheat flour characteristics. The results revealed that the relative composition of the gliadins and glutenins had a considerable effect on the textural profile of noodles indicating their defining contribution on the noodle quality. The resulting information could be useful in predicting the noodle-quality potential of the varieties.     

纺纱牵伸胶辊胶圈应用技术概要

阐述棉纺牵伸胶辊、胶圈的应用技术和牵伸原理,重点探讨了胶辊、胶圈的牵伸工艺特性及其合理配置、胶辊制作、周期管理、质量管理、使用管理、产品缺陷与其机械波分析、纺纱环境和挡车工操作水平对纺纱性能的影响,提出胶辊、胶圈有关机件的质量要求等。     

Alleviating bottlenecks in a microbiology laboratory

This paper presents the application of Operational Research methodology to the logistics of food testing at a microbiology laboratory. Firstly, bottleneck analysis is used to identify the two most crucial, of the eight, stages. The two bottleneck stages, of sample pipetting and agar distribution into Petri dishes, are then subjected to special purpose scheduling analyses. The scheduling algorithms are each illustrated without undue technical detail. Reversal in the priority order of sample pipetting and the, related, plate labelling process, results in a 22% efficiency gain. Similarly, co-ordination of the production schedule of the agar in which the samples are grown, with the test sample sequence, substantially reduces agar requirement and wastage. The overall effect on the entire process is to allow continuous testing throughout the day and an increase in the capacity of the laboratory of over 20%, with no additional staff or capital investment.     

猕猴桃糖蛋白及其去糖链蛋白功能特性的研究

本文研究了25~60 ℃范围内温度对猕猴桃糖蛋白(CGP)及其去糖链蛋白(GPP)吸油性、溶解性、起泡性和乳化性的影响,以及CGP、GPP的浓度及其溶液pH3~7.5和0~5 g/100 mL范围的NaCl离子强度对CGP和GPP溶解性、起泡性和乳化性的影响。结果表明:25~60 ℃温度范围内CGP吸油性、溶解度高于GPP,随温度升高,CGP、GPP溶解度下降,两者的起泡性先降低后升高,CGP乳化性先降低后升高,GPP乳化性先升高后降低;不同pH条件下,CGP的溶解度始终高于GPP,pH3~6范围内CGP、GPP溶解度均先下降后升高,pH3~7.5范围内CGP、GPP起泡性和乳化性先下降后升高;随离子强度的升高,CGP、GPP溶解度均下降,且CGP的溶解度始终高于GPP,CGP的起泡性和乳化性下降,GPP起泡性先下降后升高而乳化性则相反;CGP、GPP起泡性和乳化性均随其浓度的增高而增高,1.0 mg/mL时起泡性和乳化性最高,0.2 mg/mL时最低。     

Effect of common and new gums on the quality,physical, and textural properties of bakery products: A review

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.     

振动条件下堆码位置对猕猴桃贮藏品质的影响

根据贮运过程中的实际情况,实验研究了堆码高度对猕猴桃贮藏品质的影响。分别研究了经历了10 Hz频率振动,不同堆码位置的猕猴桃果实放入0、5、10 ℃三种不同温度的冷库贮藏,其硬度、可溶性固形物含量、可滴定酸含量、维生素C含量和丙二醛含量变化。结果表明,不同堆码位置的猕猴桃果实硬度、果实可滴定酸以及维生素C含量均呈下降趋势,可溶性固形物和MDA含量均不断上升。研究发现处于中层的猕猴桃果实贮藏效果最好。因此,振动条件下堆码位置会明显影响猕猴桃贮藏品质,实际贮运过程中应加强对上层和底层果实的缓冲包装。