本刊入选中国科学引文数据库(CSCD)核心版

<正>经定量遴选、专家定性评估,《食品与机械》正式成为中国科学引文数据库(CSCD)2015~2016年度核心来源期刊。同期入选CSCD核心库的食品类期刊还有《中国食品学报》、《食品与生物技术学报》、《食品与发酵工业》、《中国粮油学报》。这是本刊继2011年入选CSCD扩展版、2014年入选英国《食品科技文摘》来源期刊后的又一次跨越。《食品与机械》创刊于1985年元月,系中国食品科学技术学会会刊。严肃的学术风格,严谨的科学态度,一直是本     

本刊连续四次被选定为“中国科技核心期刊”

<正>经多项学术指标综合评定及同行专家评议推荐,西安工程大学主办的两种期刊《西安工程大学学报》及《纺织高校基础科学学报》再次入选科技部"中国科技核心期刊"。     

《食品科学技术学报》征稿简则

正《食品科学技术学报》(原《北京工商大学学报(自然科学版)》)1983年创刊,双月刊,国内外公开发行,是由北京市教委主管,北京工商大学主办,中国工程院院士孙宝国教授任主编的食品专业期刊。本刊被国际权威检索系统英国《食品科技文摘》(FSTA)、美国《化学文摘》(CA)、俄罗斯《文摘杂志》(AJ)、日本《科学技术振兴机构数据库》(JST)收录,入选中国科技核心期刊、中国农业核心期刊和RCCSE中国核心学术期刊等     

《食品科学技术学报》征稿简则

正《食品科学技术学报》(原《北京工商大学学报(自然科学版)》)1983年创刊、双月刊、国内外公开发行,是由北京市教委主管、北京工商大学主办、中国工程院院士孙宝国教授任主编的食品专业期刊。本刊被国际权威检索系统英国《食品科技文摘》(FSTA)、美国《化学文摘》(CA)、俄罗斯《文摘杂志》(AJ)、日本《科学技术振兴机构数据库》(JST)收录,入选中国科技核心期刊、中国农业核心期刊和RCCSE中国核心学术期刊等     

《食品科学技术学报》征稿简则

正《食品科学技术学报》(原《北京工商大学学报(自然科学版)》)1983年创刊、双月刊、国内外公开发行,是由北京市教委主管、北京工商大学主办、中国工程院院士孙宝国教授任主编的食品专业期刊。本刊被国际权威检索系统英国《食品科技文摘》(FSTA)、美国《化学文摘》(CA)、俄罗斯《文摘杂志》(AJ)、日本《科学技术振兴机构数据库》(JST)收录,入选中国科技核心期刊、中国农业核心期刊和RCCSE中国核心学术期刊等     

《纺织学报》入选中国科协精品科技期刊

<正>中国科协精品科技期刊工程第4期项目评审结果揭晓,按照《中国科协精品科技期刊工程项目实施方案(2015-2017)》,经过专家评审和公示,确定2015年度中国科协精品科技期刊工程科技期刊培育计划入选项目199项。由中国纺织工程学会主办的《纺织学报》入选学术质量提升项目。这是《纺织学报》继2008年度、2009年度入选"中国科协精品科技期刊工程项目"之后第3次获得该奖项。《纺织学报》将以此为契机,通过加强优秀选题组稿、加强期刊编委队伍建     

《纺织高校基础科学学报》再次入选“中国科技核心期刊”

<正>2017年10月31日,中国科学技术信息研究所发布了《2017年版中国科技期刊引证报告(核心版)》,《纺织高校基础科学学报》再次入选"中国科技核心期刊"。"中国科技核心期刊"(中国科技论文统计源期刊)是由中国科技信息研究所经过严格的定量与定性分析选取的各个学科的重要科技期刊,是期刊在学术交流体系中影响力评价的重要依据,也是科研人员学术成果客观评价的参考工具。     

《中国粮油学报》被美国《工程索引》(EI)收录

正2013年3月《中国粮油学报》成为美国《工程索引》(Engineering Index)的源刊,是第一批被EI收录的中文食品类学术期刊。EI是由美国工程信息公司(Engineering information Inc.)编辑出版的著名工程技术类综合性检索工具,在学术界、工程界、信息界中享有很高盛誉,是全球科技界广泛采用的重要检索工具。入选EI源刊,表明《中国粮油学报》的     

《中国粮油学报》被美国《工程索引》(EI)收录

正2013年3月《中国粮油学报》成为美国《工程索引》(Engineering Index)的源刊,是第一批被EI收录的中文食品类学术期刊。EI是由美国工程信息公司(Engineering information Inc.)编辑出版的著名工程技术类综合性检索工具,在学术界、工程界、信息界中享有很高盛誉,是全球科技界广泛采用的重要检索工具。入选EI源刊,表明《中国粮油学报》的     

《棉纺织技术》期刊第四次入选《中文核心期刊要目总览》

据2004年7月出版的《中文核心期刊要目总览》(第四版)记载，《棉纺织技术》期刊在入选的11个纺织工业、染整工业类核心期刊中名列第二位。至此，《棉纺织技术》期刊已连续四次入选《中文核心期刊要目总览》，并在入选的纺织工业、染整工业类核心期刊中排名居前，     

LITERATURE ABSTRACTS

General Principles: Viscoelastic Properties of Plant Cell Walls I. Mathematical Formulation for Stress Relaxation with Consideration for Pre-Extension Rate. S. Fujihara, R. Yamamoto and Y. Masuda (Sci. Ed. Inst. of Sakai City, Mozu ak ah ata, Sakai 591, and Dept. of Biology, Faculty of Sci., Osaka City Univ., Sumi-yoshi-ku, Osaka 558, Japan) Biorheology 15, (1978) 63–75. General Principles: II. Effect of Pre-Extension Rate on Stress Relaxation, ibid. 77–85. General Principles: III. Hysteresis Loop in the stress-Strain Curve at Constant Strain Rate. Y. Masuda (Dept. of Biology, Faculty of Sci., Osaka City Univ., Sumiy oshi-ku, Osaka 558, Japan), ibid. 87–97. General Principles: Rheology of Polyelectrolyte-Stabilized Emulsions. II. Dynamic Measurements. T. Van Vliet, J. Lyklema and M. van den Tempel (Lab. for Phys. & Colloid Chem., Agric. Univ., de Dreyen 6 Wageningen, The Netherlands). J. Colloid and Interface Sci. 65, (1978) 505–508. General Principles: Evaluating the Caking Strength of Powders. T. Tanaka (Dept. of Chemical Process Engineering, Hokkaido Univ., Sapporo, Japan). Ind. Eng. Chem. Prod. Res. Dev., 17, (1978) 241–246. General Principles: Dynamics of Insoluble Monolayers. I. Dilational or Elastic Modulus, Friction Coefficient and Marangoni Effect for Dipalmitoyl Lecithin Monolayers. D. S. Dimitrov, I. Panaiotov, P. Richmond and L. Ter-Minassian-Saraga (last author's address, Laboratoire de Physico-Chimie des Surfaces et des Membranes, UER Biomedicale, 45 me des Saints Peres, 75270 Paris Cedex 06, France). J. Colloid and Interface Sci. 65, (1978) 483–494. General Principles: Measuring the Texture of Cooked Spaghetti. I. Sensory and Instrumental Evaluation of Firmness. P. W. Voisey, E. Larmond and R. J. Wasik (Res. Branch, Agric. Canada, Ottawa, Ontario K1A OC6). Can Inst. Food Sci. Technol. J. 11, (1978) 142–148. General Principles: Laboratory Measurements of Eggshell Strength. I. An Instrument for Measuring Shell Strength by Quasi-Static Compression, Puncture and Non-Destructive Deformation. P. W. Voisey and D. C. MacDonald (Eng. Res. Service, Res. Branch, Agriculture Canada, Ottawa, Ontario K1A OC6. Canada) Poultry Sci. 57, (1978) 860–869. General Principles: Milk Gel Structure VIII. Effect of Drying on the Scanning Electron Microscopy of Some Dairy Products. M. Kalab (Food Research Inst., Research Branch, Agriculture Canada, Ontario, Canada K1A OC6) Milch wissenschaft 33, (1978) 353–358. General Principles: Texture-Structure Relationships in Texturized Soy Protein. III. Textural Evaluation of Extruded Products. T. J. Maurice, L. D. Burgess and D. W. Stanley (Dept. of Food Science, Univ. of Guelph, Guelph, Ontario, Canada). Can. Inst. Food Sci. Technol. J. 9, (1976) 173–176. General Principles: Texture-Structure Relationships in Texturized Soy Protein. IV. Influence of Process Variables on Extrusion Texturization. T. J. Maurice and D. W. Stanley (Dept. of Food Science, Univ. of Guelph, Guelph, Ontario, Canada) Can. Inst. Food Sci. Technol. J. 11, (1978)1–6. General Principles: Studies of Some Properties of Milk/Soymilk Mixture. W. M. Abou El-Ella, S. M. Farahat and M. A. Ghandour (Dept. of Food Science, Ain Shams and Zagazig Univ., Egypt) Milch wissenschaft 33, (1978) 295–297. General Principles: Differences in Baking Quality Between Wheat Flours. F. MacRitchie (CSIRO Wheat Research Unit, North Ryde, NSW, 2113, Australia) J. Food Technol. 13, (1978) 187–194.     

LITERATURE ABSTRACTS GENERAL PRINCIPLES

Fracture Stress of Fish Meat and the Glass Transition. H. Watanabe (corresponding author), C.Q. Tang, T. Suzuki and T. Mihori (Dept. of Food Sci. & Technol., Tokyo Univ. of Fisheries, Konan 4, Minato, Tokyo 108, Japan). J. Food Eng. 29, 317–327 (1996). Influence of Initial pH on Gelation Kinetics of Texturized Passion Fruit Pulp. C. Mouquet, C. Aymard, S. Guilbert, G. Cuvelier and B. Launay (corresponding author, ENSIA, avenue des Olympiades, 91305 Massy, France). Lebens.-Wiss. u.-Technol. 30, 129–134 (1997). Viscoelastic Characterization of Surmimi Gel: Effects of Setting and Starch. L. Ma, A. Grove and G.V. Barbosa-Cánovas (Dept. of Biological Systems Eng., Washington State Univ., Pullman, WA 99164–6120, USA). J. Food Sci. 61, 881–883, 889 (1996). Influence of Temperature, Fibre Diameter and Conditioning on the Mechanical Properties of Single Muscle Fibres Extended to Fracture. G. Mutungi (corresponding author, Dept. of Physiology, School of Medical Sci., Univ. of Bristol, Bristol, BS8 ITD, United Kingdom), P. Purslow (The Royal Veterinary and Agric. Univ., Fredriksberg C, Denmark) and C. Warkup (Meat & Livestock Commission, Milton Keynes, MK6 1 AX, UK). J. Sci. Food Agric. 72, 359–366 (1996). Comparison of the Acoustic and Mechanical Signatures of Two Cellular Crunchy Cereal Foods at Various Water Activity Levels. R. Tesch, M.D. Normand and M. Peleg (corresponding author, Dept. of Food Sci., Univ. of Massachusetts, Amherst, MA 01003, USA). J. Sc. Food Agric. 70, 347–354 (1996). Multivariate Analysis as a Tool to Predict Bread Volume from Mixogram Parameters. K. Wikström (Dept. of Food Eng., Univ. of Lund, P.O. Box 124, S-221 000 Lund, Sweden) and L. Bohlin (Bohlin Reologi AB, Oved 19, S-275 94 Sjöbo, Sweden). Cereal Chem. 73, 686–690 (1996). Changes in Texture and Microstructure of Pressure-Treated Fish Muscle Tissue During Chilled Storage. I.N.A. Ashe, B.K. Simpson (corresponding author) and H.S. Ramaswamy (Dept. of Food Sci. & Agric. Chemistry, McGill University, Macdonald Campus, 21, 111 Lakeshore Rd., Ste Anne de Bellevue, PQ, Canada H9X 3V9). J. Muscle Foods 8, 13–32 (1997). Collagen Characteristics and Meat Texture of Pigs Exposed to Different Levels of Physical Activity. J.S. Petersen (corresponding author), P. Berge, P. Henckel and M.T. Soerensen (Danish Inst. of Animal Science, Res. Centre Foulum, P.O. Box 39, DK—8830 Tjele, Denmark). J. Muscle Foods 8, 47–61 (1997). Peach Texture During Ripening After Extended Storage. J.A. Murillo, G.H. Brusewitz (corresponding author, Biosystems & Agric. Eng. Dept., Oklahoma State University, Stillwater, OK 74078) and N.O. Maness (Dept. of Hort. & Landscape Architecture). J. Food Quality 20, 61–72 (1997).     

BOOK REVIEW

Book Reviews in this Article:
Chemical and Biochemical Applications of Lasers, Volume 111. Edited by C. Bradley Moore.
Methods in Enzymology, Vol. XLVII. ENZYME STRUCTURE (Part E). Edited by C. H. W. Hirs. Division of Biological Sciences, Indiana Univ., Bloomington and Serge N. Timasheff, Graduate Department of Biochemistry.
Methods in Enzymology, Vol. XLVIII, ENZYME STRUCTURE (Part F). Edited by C. H. W. Hirs. Division of Biological Sciences, Indiana Univ., Bloomington, and Serge N. Timasheff, Graduate Department of Biochemistry, Brandeis Univ., Waltham, Mass.
Membrane Proteins and their Interactions with Lipids. Edited by Roderick A. Capaldi.
Chromatography of Synthetic and Biological Polymers, Vol. 2, Hydrophobic, Ion-Exchange and Affinity Methods. Edited by Roger Epton.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES Salivation of Sensory Panelists: Effects of Selected Psychophysiological Factors (Research Note). N.P. Bramesco and C.S. Setser (Dept. of Foods & Nutrition, Kansas State Univ., Manhattan, KS 66506–1407, USA). J. Sensory Studies 11 , 69–79 (1996).
Influence of Food Matrix Structure and Oral Breakdown During Mastication on Temporal Perception of Flavor. C.E. Wilson and W.E. Brown (corresponding author, Inst. of Food Red., Early Gate, Whiteknight Rd, Reading, RG6 6BZ, UK). J. Sensory Studies 12 , 69–86 (1997).
Fractional Conversion for Determining Texture Degradation Kinetics of Vegetables. A Critical Review. A.F. Rizvi and C.H. Tong (corresponding author, Dept. of Food Sci., Rutgers, the State Univ., Cook College, P.O. Box 231, New Brunswick, NJ 08903–0231, USA). J. Food Sci. 62 , 1–7 (1997).
Covalent Cross-linking Effects on Thermo-Rheological Profiles of Fish Protein Gels.
Time-Resolved Shear Viscosity of Wheat Flour Doughs - Effect of Mixing, Shear Rate and Resting on the Viscosity of Doughs of Different Flours.
Development of Crispness in Cookies During Baking in an Industrial Oven.
Anistotropic Mechanical Properties of Apples.
A Transient Method for Determining Dynamic Viscoelastic Properties of Solid Foods.
Dynamic Mechanical Properties of Frozen Meat.
Methodology for Establishing Correlations Between Sensory and Instrumental Attributes for Crisp Products with Slight Texture Differences.
Effect of Lecithin on the Viscoelastic Properties of 0-Lactoglobulin-stabilized Emulsion Gels. E.
Heat-Induced Gelation Properties of Surmimi From Mechanically Separated Chicken.
Cell Wall Changes and Partial Prevention of Fruit Softening in Prestorage Heat Treated 'Anna; Apples.     

Literature Abstracts

1. General Principles: ‘Application of the Statistical Theory of Rubber Elasticity to the Effect of Heat on Wheat Gluten’, by R. Bale and H. G. Muller. 1. General Principles: ‘Processing of Non-Newtonian Foods’, by S. D. Holdworth (Fruit and Veg. Preserv. Res. Assoc., Chipping Camden, Glos., England), Process Biochem. 4 (10) (October, 1969), 15–21, 33. 1. General Principles: ‘A Quick Method of Measuring the Surface Texture of Aggregate’, by D. F. Orchid and W. O. Yondell (School of Highway Eng., Univ. of South Wales, Rendwick, N. S. W.), paper presented at the Australian Road Res. Board's 1970 Biennial Conf. 1. General Principles: ‘The Deformation and Fracture Behaviour of the Binder in Bituminous Road Surfacing Materials under Traffic Loading’, by E. J. Dickinson and H. P. Witt (Australian Road Research Board, 60 Denmark Street, Kew. Vic. 3101, Aust.), paper presented at the Australian Road Research Board, 1970 Biennial Conference. 2. Instrumentation and Methodology: ‘Design and Evaluation of a Pressure Attachment for a Rotational Rheometer’, by K. R. M. Vora, L. L. Augsburger, and R. F. Shangraw (Dept. of Pharmacy, School of Pharmacy, University of Maryland, Baltimore, Maryland 21201, U. S. A.), J. Pharm. Sci. 59 (1970), 1012–16. 2. Instrumentation and Methodology: ‘Materials for Standardizing the FMC Tenderometer’, by L. M. Staley (Univ. of British Columbia, Vancouver, B. C., Canada), Can. Inst. Food Technol. J. 3 (1970), 116–117. 2. Instrumentation and Methodology: ‘An Electronic Recording Viscometer for Food Products’, by P. W. Voisey and J. M. deMan (Eng. Res. Service, Res. Branch, Canada Dept. of Agr., Ottawa and Univ. of Guelph, Guelph, Canada), Can. Inst. Food Technol. J. 3 (1970), 130–135. 2. Instrumentation and Methodology: ‘Test Cells for Objective Textural Measurements’, by P. W. Voisey (Eng. Res. Service, Res. Branch, Canada Dept. of Agr., Ottawa), Can. Inst. Food Technol. J. 3 (1970), 93–102. 3. Objdve Measurements: ‘An Empirical Equation Describing the Firming of the Crumb of Bread’, by E. M. A. Willhoft (Lyons Central Labs, 149 Hammersmith Rd., London W14), Chem. Ind. 8 (1970), 1017. 3. Objdve Measurements: ‘De la rhéologie des systèmes aqueux à base de gommes’, by R. A. Schutz (Mulhouse-Dornach, France), Stärke 22 (1970), 116–125. 3. Objdve Measurements: ‘Chopin Teleplastometer Study of Dough Consistency, Preliminary Tests’, by J. J. Etienne and M. Dubois (Lab. Grands Moulins, Bobigny, France), Bull. Anciens Elèves Ecole Franç. Meunerie, No. 236 (1970), 94–100. 3. Objdve Measurements: ‘The Rheological Evaluation of Semisolids’, by L. H. Block and P. P. Lamy (Duquesne Univ. Pittsburgh, and Univ. of Maryland, Baltimore, Md., U. S. A.), J. Soc. Cosmet. Chem. 21 (1970), 645–660. 4. Factors Affecting Texture: ‘Comparison of Tennet Curd Tension with Undenatured Whey Protein as a Measure of Heat Treatment’, by U. S. Ashworth and Joseph Nebe (Washington State Univ., Pullman, Wash. 99163, U. S. A.), J. Dairy Sci. 53 (1970), 415–419. 4. Factors Affecting Texture: ‘Gelation Temperatures of Starch as Influenced by Polyhydric and Monohydric Alcohols, Phenols, Carboxylic Acids and Some Other Additives’, by S. Y. Gersma (Technical Univ. Delft, Julianalaan 67, Delft, Netherlands), Stärke 22 (1970), 3–9. 4. Factors Affecting Texture: ‘Disodium Dihydrogen Pyrophosphate Blanch and the Texture of French Fries’, by A. S. Jaswal (Res. Prod. Counc., Frederickton, New Brunswick, Canada), Am. Potato J. 47 (5) (1970), 145–7. 4. Factors Affecting Texture: ‘Nonstarch Polysaccharides and the Texture of French Fried Potatoes’, by A. S. Jaswal (Res. Prod. Counc., Fredericton, New Brunswick, Canada), Am. Potato J. 47 (1970), 311–316. 4. Factors Affecting Texture: ‘Food Processing Characteristics of Soybean 11S and 7S Proteins. I. Effect of Difference of Protein Components Among Soybean Varieties on Formation of Tofu-Gel’, by K. Saio, M. Kamiya, and T. Watanabe (Food Res. Inst., Ministry of Agric. and Forestry, Japan), Agr. Biol. Chem. 33 (1969), 1301–8. 4. Factors Affecting Texture: ‘Modifying the Texture of Processed Apple Slices’, by R. C. Wiley and Y. S. Lee (Univ. of Maryland, College Park, Md., U. S. A.), Food Technol. 24 (1970), 1168–70. 4. Factors Affecting Texture: ‘Factors Influencing the Curd Tension of Rennet Coagulated Milk; Salt Balance’, by J. J. S. Jen and U. S. Ashworth (Washington State Univ., Pullman, Wash., U. S. A.), J. Dairy Sci. 53 (1970), 1201–6. 4. Factors Affecting Texture: ‘Physical and Chemical Properties of Epimysial Acid-Soluble Collagen From Meats of Varying Tenderness’, by W. G. Kruggel, R. A. Field, and G. J. Miller (Univ. of Wyoming, Laramie, Wyo., U. S. A.), J. Food Sci. 35 (1970), 106–110. 4. Factors Affecting Texture: ‘Cream Puffs Prepared with Frozen, Foam-Spray-Dried, Freeze-Dried, and Spray-Dried Eggs’, by Kaye Funk, Mary E. Zabik, Gisele Charlebois, and Doris M. Downs (Departments of Institution, Administration and Foods and Nutrition, Michigan State Univ., East Lansing, U. S. A.), Cereal Chem. 47 (1970), 324–331. 4. Factors Affecting Texture: ‘Effects of Amylases and Metals on the Pasting Properties of Wheat Flour, Determined by the Amylograph and by Hagberg’s Falling-Number Method', by Peter Meredith (Wheat Research Institute, Department of Scientific and Industrial Research, Christchurch, New Zealand), Cereal Chem. 47 (1970), 483–491. 4. Factors Affecting Texture: ‘Inactivation of Cereal Alpha-Amylase by Brief Acidification: The Pasting Strength of Wheat Flour’, by Peter Meredith (Wheat Research Institute, Department of Scientific and Industrial Research, Christchurch, New Zealand), Cereal Chem. 47 (1970), 492–500. 4. Factors Affecting Texture: ‘Effects of Fumigation on Wheat in Storage. I. Physical Measurements of Flour’, by Ruth H. Matthews, C. C. Fifield, T. F. Hartsing, C. L. Storey, and N. M. Dennis (Human Nutrition Res. Div., ARS, USDA, Beltsville, Maryland, U. S. A.), Cereal Chem. 47 (1970), 579–586. 4. Factors Affecting Texture: ‘Effects of Fumigation on Wheat in Storage. II. Physical and Eating Qualities of Breads and Rolls’, by Ruth H. Matthews, C. C. Fifield, and T. F. Hartsing (Human Nutrition Res. Div., ARS, USDA, Beltsville, Maryland, U. S. A.), Cereal Chem. 47 (1970), 587–591. 4. Factors Affecting Texture: ‘Gelation Phenomena of Soybean Globulins. I. Protein-Protein Interactions’, by N. Catsimpoolas and E. W. Meyer (Protein Res. Lab., Central Soya-Chemurgy Div., Chicago, Illinois 60639, U. S. A.), Cereal Chem. 47 (1970), 559–570. 4. Factors Affecting Texture: ‘Barley Starch. IV. A Study of the Cooking Viscosity Curves of Twelve Barley Genotypes’, by K. J. Goering, Robert Eslick, and Bernice DeHaas, (Montana State Univ., Bozeman, Mont. 59715, U. S. A.), Cereal Chem. 47 (1970) 592–596. 4. Factors Affecting Texture: ‘The Effect of Muscle Excision Before the Onset of Rigor Mortis on the Palatibility of Beef’, by G. R. Schmidt and K. V. Gilbert (The Meat Industry Res. Inst. of New Zealand, Hamilton, New Zealand), J. Food Technol. 5 (1970), 331–338. 4. Factors Affecting Texture: ‘Relation Between pH and Tenderness in Cooked Muscle’, by Christine L. Miles and R. A. Lawrie (Food Science Laboratories, Dept. of Applied Biochemistry and Nutrition, Univ. of Nottingham, Sutton Bonington, Loughborough, Leics., England), J. Food Technol. S (1970), 325–330. 4. Factors Affecting Texture: ‘Rigor Tensions and Gaping in Cod Muscle’, by J. R. Burt, N. R. Jones, A. S. McGill, and G. D. Stroud (Torry Research Station, Ministry of Technology, Aberdeen, Scotland), J. Food Technol. S (1970), 339–351.     

J. Cosmet. Sci., 59, 151–156 (March/April 2008)Comparison of hair shaft damage after UVA and UVB irradiation

Sunlight, especially ultraviolet (UV) light-induced hair damage is difficult to avoid during daily life. Concerns about the effects of ultraviolet light on hair are emerging recently. These photochemical changes mainly come from damage to hair proteins and melanins. In this study, we performed experiments to find the patterns of morphological and biochemical changes in UV-light-induced damage to hair by scanning and transmission electron microscopy and hair protein analysis. In our results, morphological damage is significant in UVB-irradiated hairs, while biochemical changes are greater in UVA-irradiated hairs.
J. Cosmet. Sci., 59 , 157–158 (March/April 2008)
Journal of the Society of Cosmetic Chemists Japan
Vol. 41, No. 4, 2007 *
J. Cosmet. Sci., 59 , 159–161 (March/April 2008)
International Journal of Cosmetic Science
Vol. 29 , No 6, 2007 *
J. Cosmet. Sci., 59 , 163–164 (March/April 2008)
IFSCC Magazine
Vol. 10, No. 4, 2007 *
J. Cosmet. Sci., 59 , 165–166 (March/April 2008)
Journal of the Polish Society of Cosmetic Science
"Wiadomos´ci PTK"
Vol. 10, No. 4, 2007 *
J. Cosmet. Sci., 59 , 167–194 (March/April 2008)
Papers Presented at the 2007 Annual Scientific Meeting and Technology Showcase
(Friday's Program)
December 6–7, 2007
New York Hilton
New York, NY     

2011～2015年《纺织高校基础科学学报》影响力评价分析

合理使用期刊的学术评价功能,不仅可以客观了解期刊发展现状,同时有助于了解学术成果的传播现状.运用文献计量学,利用中国知网个刊影响力统计分析数据库对《纺织高校基础科学学报》2011～2015年发表的文献进行客观评价,并对其学科发文与稿件质量、作者与机构、出版时效与网络传播等指标进行定量分析.结果表明,无论从数量还是质量,数学学科是重要的稿件来源;发文机构主要来自国内高等院校,核心作者群主要为从事数学研究的科研人员;期刊出版时效较长,文献下载和浏览比例不高.因此,对于期刊的发展,需要以本校特色专业为基础,突出期刊特色,定位明确,加强宣传力度,提高期刊的传播广度与深度,扩大期刊影响力,切实发挥高校期刊在高校学科建设中的导向作用.     

LITERATURE ABSTRACTS

General Principles: On the Rheology of Viscous Drops Surrounded by an Elastic Shell. P. Brunn. (Dept. of Chemical Engineering, Columbia University, New York, N. Y. 10027, U. S. A.) Biorheology 17 419-430. (1980). General Principles: Ultrastructural Study on Processed Cheese: Effects of Different Parameters . B. O. Lee*, G. Kilbertus** and C. Alais*. (*Service de Biochemie Appliquée and **Laboratoire de Botanique et Microbiologie, Université de Nancy 1, France) Milchwissenshaft 36, 343-348 (1981). Factors Influencing Texture: Imitation Milks From Cicer arietinum (L.), Vigna anguiculata (L.)., Walpers and Vigna Radiata (L.) Wilczek and Other Legumes . J. C. Caygill, Janis A. Jones and Carol E. M. Ferber. (Tropical Products Institute, 56/62 Gray's Inn Road, London WC1X8LU) J. Sci. Food Agri. 32, 601-607 (1981). Factors Influencing Texture: Effects of Freezing on the Objective and Subjective Properties of Processed Cheese . M. A. Thomas*, G. Newell and G. Abad* (*Dairy Research Center, P. O. Box 217, Richmond, and Hawkesbury Agricultural College, Richmond, N. S. W. 2753, Australia) J. Fd. Technol. 15, 599-605 (1980). Factors Influencing Texture: Modification of Tempeh With the Addition of Bakla (Vicia Faba Linn.) . I. M. David and J. Verma. (Department of Microbiology, College of Basic Sciences and Humanities, G. B. Pant University of Agriculture and Technology, Pantnagar 263 145, Nainital, U. P., India) J. Fd. Technol. 16, 39-50 (1981). Factors Influencing Texture: Production and Acceptability Testing of Fish Crackers (‘Keropok’) Prepared by the Extrusion Method . S. L. Lu*, J. R. Mitchell and A. Abdullah. (*Department of Food Science and Technology, University of Agriculture, Serdang, Malaysia and Malaysian Agricultural Research and Development Institute, Serdang, Malaysia) J. Fd. Technol. 16, 51-58 (1981). Factors Influencing Texture: Rheological Behavior of Ultra-High Temperature Steam Injected Dairy Products on Aging . K. R. Swartzel, D. D. Hamann and A. P. Hansen. (Dept. of Food Science, No. Carolina State Univ., Raleigh N. C. 27650, USA) J. Food Process. Eng. 3, 143-159 (1980). Factors Influencing Texture: Lamb Tenderness and Electrical Stimulation of Dressed Carcasses . C. J. Hagyard, R. J. Hand, K. V. Gilbert. (Meat Ind. Res. Inst. of New Zealand, P. O. Box 617, Hamilton, New Zealand) New Zealand J. Agric. Res. 23, 27-31 (1980). Factors Influencing Texture: Dynamic Viscoelastic Properties of Wheat Flour Dough; Dependence on Mixing Time . L. Bohlin and T. L. G. Carlson. (Dept. of Food Technol., Univ. of Lund, Box 740, S-220 07 Lund 7, Sweden) Cereal Chem. 57(3), 174-177 (1980). Factors Influencing Texture: Wheat Hardness: Effects of Debranning and Protein Content . W. Obuchowski and W. Bushuk. (Dept. Plant Sci., Univ. of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2) Cereal Chem. 57, 426-428 (1980). Factors Influencing Texture: Texture Profile Analysis of Patties Made From Mixed and Flake-Cut Mechanically Deboned Poultry Meat . C. E. Lyon, B. G. Lyon, C. E. Davis and W. E. Townsend. (Richard B. Russell Agricultural Research Center, USDA, SEA, P. O. Box 5677, Athens, Georgia 30604) Poultry Science 59, 69-76 (1980). Factors Influencing Texture: Yoghurt from Hyperfiltrated, Ultrafiltrated and Evaporated Milk and from Milk with Added Milk Powder . R. K. Abrahamsen and T. B. Holmen. (Dairy Research Department, Agricultural University of Norway, AS-NLH, Norway) Milchwissenschaft 35, 399-402 (1980). Factors Influencing Texture: Electron Microscope Studies on the Physical Structure of Spreadable Fats. II. The Micros tructure of the Interglobular Fat Phase in Butter . D. Precht and W. Buchheim (Institute furr Chemie und Physik der Bundesanstalt für Milch-forschung, Kiel, W. Germany) Milchwissenschaft 35, 399-402 (1980). Factors Influencing Texture: Study on the Formal Kinetics of Renet Coagulation of Milk Concentrates by Ultrafiltration . H. Reuter, D. Hisserich and D. Prokopek. (Instituut für Verfah-renstechnik der Bundesanstalt für Milchforschung, Kiel, W. Germany) Milchwissenschaft, 36, 13-18 (1981). Factors Influencing Texture: Functional Properties of Four Types of Mung Bean Flour. R R del Rosario and D. M. Flores . (Department of Food Science and Technology, University of the Philippines at Los Banos College, Laguna 3720, Philippines) J. Sci. Food Agric. 32, 175-180 (1981). Factors Influencing Texture: Alpha-amylase and Bread Properties . N. Chamberlain, T. H. Collins and E. E. Me Dermott. (Flour Milling and Baking Research Association, Chorleywood, Rick-mansworth, Herts. WD 355H, England) J. Fd. Technol. 76, 127-152 (1981). Factors Influencing Texture: Rheological Studies of High Ratio Cake Batters to Investigate the Mechanism of Improvement of Flours By Cholorination or Heat Treatment . R. C. E. Guy and H. R. Pithawala. (J. Lyons Central Laboratories, 149 Hammersmith Road, London W148QT) J. Fd. Technol. 16, 153-166 (1981).     

苦瓜和苦丁茶的抑菌作用及其袋泡茶的研制

对苦瓜和苦丁茶的有效成分进行提取，研究其抑菌作用。结果表明，苦瓜和苦丁茶的提取液对实验用食品常见污染菌有较强的抑制作用．并且具有热稳定性强、抑菌浓度低的特点。以苦瓜及苦丁茶为原料可制成袋泡茶．     

腐植酸在糖蜜酒精废液处理中的应用研究

针对糖蜜酒精废液的综合治理问题 ,利用腐植酸作吸附剂 ,提出了腐植酸处理糖蜜酒精废液的新思路 ,考察了pH、温度、腐植酸用量、磁力搅拌时间、腐植酸粒度、静置沉降时间、助凝剂用量等因素对腐植酸吸附效果的影响。结果表明 ,腐植酸粒度 80目、用量 2 0 %、废液pH7、室温、磁力搅拌 5分钟、静置沉降 4小时、外加助凝剂P30 0 0 0 7% ,腐植酸的吸附效果最佳 ,CODcr去除率达 80 0 %