食品与生物技术学报

<正>《食品与生物技术学报》主要发表食品科学与技术、农产品加工与贮藏工程、水产品加工与贮藏工程、食品组分与物性、食品生物技术、食品营养与功能因子、食品安全与质量控制、食品加工与配料、谷物与淀粉工程、油脂与植物蛋白工程、食品资源与综合利用工程、生物技术与发酵工程等学科中具有国际国内领先水平的科学研究论文、食品生物技术领域高水平的学科综述等。     

新型海藻酸共混纤维的制备及性能综述

论述了海藻纤维的结构,重点介绍了海藻酸与羧甲基纤维素钠、海藻酸与纤维素、海藻酸与壳聚糖、海藻酸与明胶、海藻酸与PVA、海藻酸与聚乙二醇、海藻酸与大豆、海藻酸与粘胶共混纤维的制备及其性能.     

《甘蔗糖业》栏目设置与刊文范围说明

正(一)糖料与糖料生产刊文范围:所有与甘蔗、甜菜和甜叶菊等糖料作物及其生产相关的研究与成果,涵盖各类糖料作物的育种、植保、农艺等研究与成果,糖料生产全程机械化的装备与技术研究及成果,糖料发展与政策研究,其它与糖料相关的研究与成果。(二)糖产品研发与检测刊文范围:各类糖产品的研究与成果,各类单糖、低聚糖和多糖类的相关研究与成果,各类糖产品及其制备过程的检测与分析技术、标准研究等。     

2008春夏面料工艺指导

矛盾的碰撞与融合是这一季关注的重点——亮与暗,自然与人造,传统与现代,手工与科技,艺术与运动,情感与理智。     

秀场 夜 阑珊

静谧与喧闹、粗犷与细胞、杂乱与雅致、摇滚与古典、跃动与懦懒、清醒与梦幻……塞可塞司如同每天转出不同形状与色块的魔方，演绎着不同的都市心情，那闪烁的酒绿灯红直白的诱惑着众多的城市男女。     

梳棉工艺对单纱强力影响的灰色GM(0,N)预测模型

梳棉工序中刺辊与给棉罗拉、锡林与刺辊、锡林与道夫的线速度比配合不当将会造成纤维的损伤,影响纱线强力.运用灰色关联分析刺辊与给棉罗拉、锡林与刺辊、锡林与道夫的线速度比与单纱强力的关联度,并且建立GM(0,N)单纱强力的预测模型.结果表明:刺辊与给棉罗拉、锡林与刺辊、锡林与道夫的线速度比均影响单纱强力,其关联度分别为0.7...     

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正《食品与生物技术学报》主要发表食品科学与技术、农产品加工与贮藏工程、水产品加工与贮藏工程、食品组分与物性、食品生物技术、食品营养与功能因子、食品安全与质量控制、食品加工与配料、谷物与淀粉工程、油脂与植物蛋白工程、食品资源与综合利用工程、生物技术与发酵工程等学科中具有国际国内领先水平的科学研究论文、食品生物技术领域高水平的学科综述等。     

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正《食品与生物技术学报》主要发表食品科学与技术、农产品加工与贮藏工程、水产品加工与贮藏工程、食品组分与物性、食品生物技术、食品营养与功能因子、食品安全与质量控制、食品加工与配料、谷物与淀粉工程、油脂与植物蛋白工程、食品资源与综合利用工程、生物技术与发酵工程等学科中具有国际国内领先水平的科学研究论文、食品生物技术领域高水平的学科综述等。     

家具设计基础讲座（三）——现代家具设计概述（下）

本文对现代家具设计的定义与内容进行了初步的阐述,特别是对家具设计 与相关艺术设计学科的关系进行了较为完整的分析,对家具与建筑设计、家具与环 境设计、家具与工业设计、家具与抖技、家具与艺术、家具与生活方式等方面进行 了系统的研究。     

订单订单

出口订单还在下滑,还有持续下滑的趋势…… 往宽里说,这与全球经济状况有关、与纺织格局变化有关、与贸易壁垒有关;往细里说,这与劳动成本相关、与资源整合相关、与节能环保相关、与科技水平相关、与科学管理相关、与经营意识相关……     

Encapsulation of food ingredients

Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating or wall materials used generally consist of starch, starch derivatives, proteins, gums, lipids, or any combination of them. Methods of encapsulation of food ingredients include spraydrying, freeze‐drying, fluidized bed‐coating, extrusion, cocrystallization, molecular inclusion, and coacervation. This paper reviews techniques for preparation of microencapsulated food ingredients and choices of coating material. Characterization of microcapsules, mechanisms of controlled release, and efficiency of protection/ stabilization of encapsulated food ingredients are also presented.     

5—THE CONSTITUTION OF THE EPICUTICLE OF WOOL

Epicuticle, isolated from wool via the Allwörden reaction, was examined by electron microscopy and analysed chemically. It is proteinaceous; lipids and carbohydrates could not be detected. The component amino acids are: cystine, glycine, glutamic acid, serine, valine, alanine, lysine, α-amino-adipic acid, and threonine. A tentative model for the epicuticle is proposed.     

Assessment of concentrations of toxic elements in aquaculture food products in Malaysia

Thirteen species of aquaculture food products, including fresh water and marine fish, prawns, and seaweed were collected from 37 aquaculture farms in Malaysia. Muscle and liver specimens from these species were tested for the presence of As, Cd, Cr, Cu, Hg, Pb, and Zn by using a heat vaporisation atomic absorption spectrophotometer and an inductively coupled plasma atomic emission spectrophotometer. Sea bass from each collected site were comparatively studied, where As concentrations were assumed to be caused by different culture system; and, Hg and Pb concentration were assumed to be due to anthropogenic activities in specific sites. The calculated estimated intake values of Malaysians for total As, Cd, Cr, Cu, Hg, Pb, and Zn in the muscle of the examined species were 3.713, 0.115, 0.113, 4.268, 0.211, 0.738 and 15.863 μg/kg b.w./day. None of the values exceeded the JECFA guideline values and would pose no health hazards for consumers.     

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.     

STANDARD SIZING AND FIT TESTING APPLIED TO WOMEN'S HOSIERY

The monograph deals with a critical review of the recent research work and development on ramie, a long vegetable bast fibre. The review is divided into two parts. Part I discusses the progress of recent work on ramie, chemical components like fibre degumming, its effects on fibre composition, chemical constituents, i.e. hemicellulose, cellulose, non-cellulosic and mineral matters. Besides various chemical properties of native and modified fibres such as accessibility, infrared, cellulose I–V, DP, grafting, cross linking and resin finishing and dyeing etc. are dealt with.     

BCLA CLEAR - Contact lens complications

Contact lens-related complications are common, affecting around one third of wearers, although most are mild and easily managed. Contact lenses have well-defined anatomical and physiological effects on the ocular surface and can result in other consequences due to the presence of a biologically active material. A contact lens interacts with the tear film, ocular surface, skin, endogenous and environmental microorganisms, components of care solutions and other antigens which may result in disease specific to contact lens wear, such as metabolic or hypersensitivity disorders. Contact lens wear may also modify the epidemiology or pathophysiology of recognised conditions, such as papillary conjunctivitis or microbial keratitis. Wearers may also present with intercurrent disease, meaning concomitant or pre-existing conditions unrelated to contact lens wear, such as allergic eye disease or blepharitis, which may complicate the diagnosis and management of contact lens-related disease.Complications can be grouped into corneal infection (microbial keratitis), corneal inflammation (sterile keratitis), metabolic conditions (epithelial: microcysts, vacuoles, bullae, tight lens syndrome, epithelial oedema; stromal: superficial and deep neovascularisation, stromal oedema [striae/folds], endothelial: blebs, polymegethism/ pleomorphism), mechanical (corneal abrasion, corneal erosion, lens binding, warpage/refractive error changes; superior epithelial arcuate lesion, mucin balls, conjunctival epithelial flaps, ptosis, discomfort), toxic and allergic disorders (papillary conjunctivitis, solution-induced corneal staining, incomplete neutralisation of peroxide, Limbal Stem Cell Deficiency), tear resurfacing disorders/dry eye (contact lens-induced dry eye, Meibomian gland dysfunction, lid wiper epitheliopathy, lid parallel conjunctival folds, inferior closure stain, 3 and 9 o'clock stain, dellen, dimple veil) or contact lens discomfort. This report summarises the best available evidence for the classification, epidemiology, pathophysiology, management and prevention of contact lens-related complications in addition to presenting strategies for optimising contact lens wear.     

Element signature analysis: its validation as a tool for geographic authentication of the origin of dried beef and poultry meat

Element concentrations of 56 poultry meat and 53 dried beef samples were determined and statistically analyzed using analysis of variance and linear discriminant analysis (LDA) to identify the single or combination of elements with the highest potential to determine the geographic origin. In order to validate the applicability of this technique, the results were additionally combined with data from an earlier assessment including 25 poultry meat and 23 dried beef samples. Validation was performed by estimating the origin of the first samples based on the data of the second, larger, dataset. Elements significantly discriminating among countries were As, Na, Rb, Se, Sr, and Tl for poultry meat and As, B, Ba, Ca, Cd, Cu, Dy, Er, Fe, Li, Mn, Pd, Rb, Se, Sr, Te, Tl, U, and V for dried beef out of about 50 elements each. The LDA gave mean correct classification rates of 77 and 79% for poultry meat and dried beef, respectively. Validation allowed identifying some, but not all, origins. For a higher discriminative power, this method should be combined with other ways of authentication.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Heavy metals in spices commonly consumed in Republic of Korea

Levels of lead (Pb), cadmium (Cd), arsenic (As), and mercury (Hg) were evaluated in 359 samples of commonly consumed spices (cinnamon, parsley, basil, oregano, coriander seed, nutmeg, cumin, bay leaf, fenugreek, rosemary, thyme, fennel, sage, clove, marjoram, tarragon, caraway, dill seed, pepper, and turmeric) from the market in the Republic of Korea. The content of Pb, Cd, and As was assessed by acid wet digestion using a microwave oven and inductively coupled plasma mass spectrometry (ICP-MS). The content of Hg was analysed using a direct mercury analyzer (DMA). Pb, Cd, As, and Hg mean content in spices ranged from 0.039–0.972 mg kg^?1, 0.013–0.315 mg kg^?1, 0.121–0.861 mg kg^?1, and 0.001–0.025 mg kg^?1, respectively.     

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.