减少造纸厂废水排放对环境的影响

介绍了造纸厂水的使用、处理、排放、污染来源及对环境造成的影响。提出了一系列节约用水的措施。重点介绍了造纸厂废水处理的三级处理方法,特别是对生物处理法作了详细介绍。     

甜味剂的种类、功能及发展趋势

介绍了甜味剂的种类及我国批准使用的甜味剂。重点介绍了糖精的功能、特点、应用及安全性。另外对其他有发展前景的甜味剂的功能特点作了详细的介绍,最后综述了甜味剂的发展趋势。     

核磁共振法在研究木素和碳水化合物结构方面的应用

介绍了核磁共振法在研究木素和碳水化合物结构方面的应用情况。介绍了１Ｈ－、１３Ｃ－、２９Ｓｉ－、３１Ｐ－和１９Ｆ－核磁共振法，以及它们的应用原理和方法。简要介绍了二维核磁共振。     

芬兰Turku/bo大学制浆造纸学科介绍

介绍了Ｔｕｒｋｕ／Ａ。ｂｏ大学及其化工学院的情况，并介绍了涉及制浆造纸学科的３个系，即制浆科学技术系、造纸化学系和林产化学系，重点介绍他们目前的科研范围。最后介绍了国际合作联合计划的执行情况。     

浅析“十里香”白酒的勾兑工艺

介绍了十里香酒的风味特点、勾兑生产工艺、酒水净化处理。详细介绍了对各环节质量的控制。     

大跨度螺栓球型网架结构高空吊装的关键技术研究

在工程应用中,螺栓球型网架结构是一种常用的大跨度结构,因此,高空吊装工艺也成为施工团队常用的工艺方式。本文首先介绍了螺栓球型网架结构,并介绍了其优点;其次介绍了高空吊装的工艺,并着重介绍了吊装的相关关键技术,包括吊装同步性控制、结构应力应变的测量、结构的变形监测;最后介绍了吊装的管理。     

微胶囊技术在食品工业中的应用

介绍了微胶囊技术的起源、基本原理、技术特点、加工方法,重点介绍了其在食品工业领域的应用。     

仪纶特性及其产品开发方向

本文介绍了一种新型共聚酯(聚酰胺酯)型合成纤维——仪纶。重点介绍了仪纶的特性及其在纺纱、染整工序中的注意事项,并简要介绍了仪纶的应用领域。     

喷墨打印机墨水的质量控制

对墨水的品质控制进行了详细介绍,对墨水的研发、质量、生产、稳定性、可靠性做了介绍,详细介绍了墨水的pH、电导率、粘度、表面张力、色彩等重要指标.     

几种驴肉制品的开发

主要介绍了驴肉的营养成分及其特点，并介绍了国内五香驴肉、驴肉干、驴肉火腿、广饶肴驴肉的生产工艺。     

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.     

Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses,exposure, and controversy

Benzoic acid is an aromatic carboxylic acid naturally present in plant and animal tissues, which can also be produced by microorganisms. Benzoic acid and a wide range of derivatives and related benzenic compounds, such as salts, alkyl esters, parabens, benzyl alcohol, benzaldehyde, and benzoyl peroxide, are commonly used as antibacterial and antifungal preservatives and as flavoring agents in food, cosmetic, hygiene, and pharmaceutical products. As a result of their widespread occurrence, production, and uses, these compounds are largely distributed in the environment and found in water, soil, and air. Consequently, human exposure to them can be high, common, and lengthy. This review is mainly focused on the presence and use of benzoic acid in foods but it also covers the occurrence, uses, human exposure, metabolism, toxicology, analytical methods for detection, and legal limits for benzoic acid and its derivatives. Their controversial effects and potential public health concerns are discussed.     

Religious slaughter: Evaluation of current practices in selected countries

As part of the project “Religious slaughter (DIALREL): improving knowledge and expertise through dialogue and debate on issues of welfare, legislation and socio-economic aspects”, this paper discusses an evaluation of current practices during Halal and Shechita slaughter in cattle, sheep, goats and poultry. During religious slaughter, animals are killed with and without stunning by a transverse incision across the neck that is cutting the skin, muscles (brachiocephalic, sternocephalic, sternohyoid, and sternothyroid), trachea, esophagus, carotid arteries, jugular veins and the major, superficial and deep nerves of the cervical plexus. In this report, the restraint methods, stunning, neck cutting, exsanguination, slaughter techniques and postcut handling in the abattoir were assessed for religious slaughter. Information about the procedures used during religious slaughter in Belgium, Germany, Italy, the Netherlands, Spain, the UK, Turkey and Australia was collected by means of spot visits to abattoirs. To standardize the information gathered during the spot visits three guidelines were designed, one for each species, and translated into the national languages of the countries involved. The document included questions on the handling and restraint methods (stunning, neck cutting/exsanguination/slaughter techniques and postcut handling performed under religious practices) and for pain and distress of the animal during the restraint, neck cutting and induction to death in each abattoir. Results showed differences in the time from restraining to stun and to cut in the neck cutting procedures and in the time from cut to death.     

Acrylamide–Sepiolite Based Composite Hydrogels for Immobilization of Invertase

ABSTRACT:  Novel composite hydrogels, poly(acrylamide)–sepiolite (PAS), poly(acrylamide/acrylic acid)–sepiolite (PAAS), and poly(acrylamide/itaconic acid)–sepiolite (PAIS) were prepared and used for the immobilization of invertase. The parameters of equilibrium swelling, diffusional exponent, and diffusion coefficient of these hydrogels were calculated from swelling experiments. Invertase was immobilized onto PAS, PAAS, and PAIS and immobilized invertases (PASI, PAASI, and PAISI) were prepared. Optimum pH values for free invertase, PASI, PAASI, and PAISI are found to be 5, 5.5, 4.5, and 6, respectively, and the optimum temperatures were 30, 50, 50, and 35 °C for free invertase PASI, PAASI, and PAISI. It was found that  K_m  values of free invertase, PASI, PAASI, and PAISI were 11.3, 41.0, 94.5, and 56.0 mM, respectively.  V _max values were 2 μmol/min for free invertase, 8.10 μmol/min for PASI, 1.30 μmol/min for PAASI, and 0.42 μmol/min for PAISI, respectively. The invertase immobilized hydrogels showed excellent, temperature, storage, and operational stability.     

Effect of season and proximate composition on the Br,As, Cd and Pb contents in different kinds of key foods consumed in Portugal

On the basis of a Total Diet Study, the Br, As, Cd and Pb contents in relevant food groups consumed in Portugal were determined. The studied groups were meat products, fatty fish, lean fish, shellfish, cephalopods, fresh and dried fruit, crucifers and other vegetables. It was observed that the concentrations of As, Br, Cd and Pb in fruit, vegetables and meat products were much lower than in seafood. Fresh fruit exhibited the lowest elemental contents. The concentrations of As, Br, Cd and Pb did not show any dependence on season. With respect to proximate composition, elemental content dependence on protein or ash was weak. PCA showed relevant associations: between Br and ash contents in fatty fish; between Cd, Pb and protein contents in crucifers; and between As, fat and protein contents in the other vegetables group. Therefore, the effect of the proximate composition on the studied elemental contents warrants investigation.     

电感耦合等离子体质谱法测定莲藕中的铅、镉、铬、砷和汞

目的 建立电感耦合等离子体质谱法同时测定莲藕中的铅、镉、铬、砷和汞含量的分析方法。方法样品经微波消解后,以209铋、115铟、72锗内标溶液消除非质谱干扰,以氦气为碰撞反应气消除质谱干扰。采用基准物质大米粉GBW(E)100348、菠菜GBW10015和加标回收率验证方法的准确度。对方法的线性范围、检出限、精密度和回收率等进行了考察。结果 铅、镉、铬、砷和汞5种元素的线性范围分别为0～50、0～50、0～50、0～50和0～2μg/L;相兲系数r分别为0.9996、0.9996、0.9991、0.9997和0.9990;平均加标回收率分别为97.3%、97.5%、95.7%、96.0%和97.4%;相对标准偏差分别为0.37%、0.89%、1.04%、1.03%、1.58%;检出限分别为0.001、0.002、0.002、0.001和0.0003mg/kg。结论 该方法操作简便,干扰较小,灵敏度高,同时检出限低、精密度高、准确度好,适用于同时检测莲藕中的铅、镉、铬、砷和汞。     

True morels (Morchella)—nutritional and phytochemical composition,health benefits and flavor: A review

Morels are edible mushrooms appreciated worldwide for their savory flavor. Morels have been in use in traditional medicine for centuries, due to their health-related benefits, and current research demonstrated their anti-oxidative and anti-inflammatory bioactivities, in addition to immunostimulatory and anti-tumor properties. In spite of the high demand for morels and their increasing economic importance, their cultivation is limited, and they are either used as wild harvested or fermented in culture, for consumption as a functional food and for food-flavoring. Morel's health benefits were attributed mainly to polysaccharides as the active compounds, and to various phytochemicals, mainly phenolic compounds, tocopherols, ascorbic acid and vitamin D. Morel's nutritional composition was reported, including sugar, amino acid, fatty and organic acid and mineral profile. Information regarding Morel's flavor is limited, and while some of their taste attributes have been described, including the role of umami taste, details about their volatile aroma profile are scarce, and it was reported to include eight carbon volatiles, the main aroma volatiles typical to most mushrooms. To the best of our knowledge, this is the first review presenting morels' nutritional and phytochemical composition, health benefits and flavor, and we will review the available information in current literature regarding these aspects in light of morels phenotypic plasticity.