构建安全、健康、舒适的居住环境——建筑与室内外装饰用日本木材产品介绍

<正>日本的森林覆盖率高达66%,是世界上屈指可数的森林之国。今天,日本在吸收了源自中国的众多文化和文明的基础上,创新发展为具有高度木文化的国度。在长期的木材利用过程中,日本创造了先进的木材利用技术。特别是在近十年中开发了住宅构件的预制加工、金属连接件、构件一体化等众多的先进技术和高性能的结构用胶合板、胶合木、LVL等制品。丰富的日本杉、日本柏、日本落叶松等优良木材和低成本的海运使资源和市场的对接成为可能。我们相信日本的木材一定能够获     

多用途的日本木材——建筑与室内外装饰用日本木材产品介绍

日本拥有丰富的柳杉（日本杉）、扁柏（日本柏）、落叶松（日本落叶松）资源。长期以来,人们充分利用这些木材的室内温湿度的调节性能、静心性等,将其作为结构材料、室内外装饰材料、家具材料等广泛用于人们生活、工作、休闲的各种环境中。     

创建更美好的生活环境——建筑与室内外装饰用日本木材产品介绍

日本拥有丰富的森林资源,森林覆盖率高达66%,森林蓄积量达44亿m3,每年木材的净增加达8千万m3。日本杉、日本柏、日本落叶松是日本的主要树种,其人工林的面积多达1,000万公顷,可持续经营的森林可提供丰富的木材资源。日本杉、日本柏和日本落叶松具有优良的材质和良好的加工性能,被广泛应用于木结构建筑、室内装修、家具等,可为我们     

创建更美好的生活环境——建筑与室内外装饰用日本木材产品介绍

<正>日本拥有丰富的森林资源,其森林覆盖率高达66%,森林蓄积量达49亿m3,每年木材的净增加达9千万m3,人工林面积超过1千万公顷,其主要树种是可广泛利用于木结构建筑、室内装修、家具等用途的日本柳杉(43%)、日本扁柏(25%)、日本落叶松(10%)。日本杉木纹美丽,具有温馨感,手感滑润,较轻软,加工容易,常用于梁柱、墙板、天花板、地板、门窗等。日本柏具有魅丽的光泽、独特的芳香、较高的强度和耐腐朽性,扭曲弯曲少,加工容易,自古作为高级木材多用于地梁、柱、门窗、家具及室内装饰。日本落叶松强度高,耐久性良好,多用于大断面胶合木、梁柱、土木用材、包装用材等。日本杉、日本柏和     

清新自然的内墙饰材——室内外装饰用日本木材产品系列报道（一）

在室内外装饰消费需求日益个性化、多样化和注重室内环境质量的今天,如何向消费者提供满意的产品服务,是每一位生产商、设计师、施工者共同关注的问题。为了促进住宅内外装饰用木材制品的生产者、设计者、施工者、消费者等对日本的木质装饰用材的了解,从本期起我们将对室内外装饰用日本木材产品陆续作一全方位的介绍,敬请关注。     

清新自然的天花饰材——室内外装饰用日本木材产品系列报道（二）

在本刊2007年第9期中,我们简要概述了日本的内墙饰材。现就日本天花板饰材产品的情况作如下简介。天花板在建筑物中与地板一样占据了较大的面积,是业主比较重视的部位,也给予了室内设计者充分展示设计理念、手法和才华的空间。在日本有这样—个共识:如同画龙点睛,天花板决定了房间的表情。基于这样的认识,日本住宅非常重视天花板的没计装饰。也正因为如     

蕴含安全、健康、舒适、低碳理念的日本木材木结构

笔者于去年10月底与国内木材木结构企业的几位同行一起受邀访问了日本的关东地区,在一周的时间里走访了木材制品和木结构住宅的相关研究机构、企业、行业集团,实地考察了森林资源、原木的机械采伐现场、原木选材归愣、木材干燥、锯材加工和木结构住宅、木结构体育馆、混合结构的实际案例（如下图）、真实体会到了日本木材木结构同行们对安全、健康、舒适、低碳理念的重视。     

日本木材创造更美好的居住环境

日本拥有丰富的日本杉和日本扁柏等木材资源,并在漫长的历史中创造了先进的木材加工技术和木结构建筑技术。     

板式民用家具专卖店科学光环境的营造

将光的特性、人的视觉特性、专卖店的环境需求三者有机结合,借实例提 出板式民用家具专卖店光环境的设计方法,以期营造科学的光环境,而提升专卖氛 围。     

隐私、舒适与安全——家居文化漫话

本文从家居文化、家居生活的视角出发,探讨了隐私、舒适的概念,以及它们产生和发展的漫长过程,也探讨了家具的安全要素及其重要性。     

Sogurt, a Yogurt-like Soybean Product: Development and Properties

Two sogurt products were prepared by fermenting a formulation containing soymilk, 0.15% calcium acetate, 0.5% gelatin, and lactose (0 or 2%) with Lactobacillus casei and Streptococcus thermophilus. Commercial plain yogurt was used as a control. Sogurts were evaluated for aroma, taste, texture, titratable acidity, pH, and color. Sogurts had beany and raisin aromas, more bitter and astringent tastes than yogurt, and slightly sandy mouth- feel. Sogurts and yogurt did not differ (P < 0.05) in intensity of butter aroma. Sogurt with lactose did not differ (P < 0.05) from yogurt in acidity. Sogurts were yellower and firmer than yogurt.     

Dietary Folate in a Changing Environment: Bioavailability, Fortification, and Requirements

ABSTRACT: The US and several other countries have instituted mandatory inclusion of folic acid in many enriched cereal grain products, and certain other countries allow optional addition. Nutritional surveys in the US now indicate that folate deficiency is infrequent, and vitamin B12 status is often a primary determinant of plasma homocysteine concentration. Thus, the current situation in the US is markedly different from that of the pre-fortification era and from countries that do not allow the addition of folic acid to foods. Recent analytical studies have indicated that food composition databases may underestimate naturally occurring folate, although folate intakes calculated from database values have allowed accurate ranking of intakes among population groups in many epidemiological studies. Published analyses of cereal grain foods in the US indicate that added folic acid exceeds intended ranges. Studies comparing folate nutritional status in the US before and after fortification indicate that the fortification program has contributed about 200 micrograms of folic acid to the average person per day. This increment is twice that predicted due, in part, to a greater than anticipated intake as well as the higher bioavailability of folic acid than most naturally occurring forms of food folate. More precise information is needed regarding the actual difference in bioavailability between natural folate and added folic acid.     

应用16S rDNA分析撒坝火腿表面和内部微生物多样性

为分析云南撒坝火腿中微生物的菌群构成、物种丰富度和多样性差异,以1年以上的撒坝火腿为研究对象,通过提取DNA,采用Illumina高通量测序方法对火腿表面和内部细菌的16S rDNA V3～V4区和真菌ITS2区进行扩增和测序,并对其菌落构成和多样性进行分析。结果表明:撒坝火腿中微生物菌群存在差异,细菌丰富度极显著高于真菌(P<0.01),多样性高于真菌,且内部真菌和细菌微生物多样性和丰富度均高于表面;子囊菌门下曲霉菌属是表面和内部真菌中的优势菌群,其次Yamadazyma和青霉菌属也是主要菌群,这些菌属在火腿表面的分布多于内部;厚壁菌门下葡萄球菌属是火腿表面和内部细菌中的优势菌群,色盐杆菌、酸杆菌和链球菌也是表面的主要菌群;放线菌、杆菌属、酸微菌纲及球菌属则是火腿内部的主要菌群,此外火腿内部还存在大量未知微生物。综上所述,曲霉菌和葡萄球菌是撒坝火腿表面和内部的优势菌群。     

Identity Confirmation of a Branded,Fermented Cereal Product by UV Spectroscopy: A Feasibility Study Involving a Trappist Beer

Brand protection is important for a food processor; trust in brand identity is essential for consumer confidence. In this study, the combination of UV spectroscopy and multivariate mathematics was investigated to confirm the identity of a processed cereal product—a Trappist beer. Samples (52) of Rochefort 8, other Rochefort and non‐Rochefort beers, diluted 1:100 with distilled water, were analysed by UV spectroscopy (220–400 nm). Partial least squares discriminant analysis (PLS‐DA) and soft independent modelling of class analogy (SIMCA) multivariate methods were applied separately to confirm the identity of Rochefort 8 beer. Spectral data were analysed in both raw and standard normal variate (SNV) pre‐treated forms. Using PLS‐DA, a two‐stage modelling procedure was applied involving initial classification as either Rochefort or non‐Rochefort followed by classification within the Rochefort class as Rochefort 8 or non‐Rochefort 8. Correct classification rates for these two steps were (a) 100 and 94.4% and (b) 90.9 and 100% respectively. Applying the 3 principal component SIMCA model to the 8 test Rochefort and all of the non‐Rochefort (n = 36) samples, 6 of the 8 Rochefort beers were correctly classified (75%; p = 0.05) but only two of the 36 non‐Rochefort beers were wrongly classified as Rochefort (correct classification rate of 94.4%).     

Betalaine Yield from a Continuous Solid-Liquid Extraction System as Influenced by Raw Product, Post-Harvest and Processing Variables

Betalaine recoveries from Mono-King Explorer, Mono-King Burgundy and Ruby Queen table beet cultivars were studied in a continuous solid-liquid extraction system. Roots of Mono-King Explorer and Mono-King Burgundy contained more betacyanines and betaxanthines than those of Ruby Queen and also showed a higher betacyanine recovery from the extraction system (P < 0.05). Similar results for betacyanine recoveries were found in the second year study (P < 0.01). Storage of raw beet roots at 1°C and 85% RH for 5 months resulted in a 32–34% moisture and trimming loss prior to processing; however, the usable raw beet tissue showed similar recovery characteristics to those processed immediately after harvest. The red/yellow ratios reflected a less intense red-violet color in juices extracted from long-term stored roots. Small roots (4.6–6.4 cm diameters) tended to yield higher betacyanine juices than those from large roots (6.4–9.0 cm diameters. P < 0.05). Raw beet roots treated by the abrasion peeling method resulted in initial pigment losses and also contributed to further pigment losses during extraction.     

SDE和SPME法对鲊海椒发酵中香气组成的比较分析

为确定评价鲊海椒挥发性香气组成的最优方法,以粳米粉为淀粉原料制备鲊海椒,采用固相微萃取（solidphase microextraction,SPME）法和同时蒸馏萃取（simultaneous distillation extraction,SDE）法并结合感官评价比较研究其在发酵过程中风味物质的变化。结果发现,SPME法萃取发酵0、45 d和90 d鲊海椒挥发性成分种类分别为76、131 种和122 种,SDE法挥发性成分分别为23、42 种和82 种;随着发酵时间的延长,SDE法挥发性香气成分增加,而SPME法在发酵45 d时挥发性香气物质种类达峰值并保持稳定。酯类是鲊海椒发酵过程中主要的挥发性成分,采用SPME法和SDE法萃取发酵45～90 d鲊海椒,分别检出挥发性酯类42～50 种（相对含量46.7%～55.3%）和15～27 种（相对含量60.28%～67.28%）;SPME法检出较多醇类、醛类,发酵45～90 d鲊海椒醇类14～21 种（相对含量15.7%～22.6%）和醛类17 种（相对含量5.8%～12.3%）。SPME法可萃取得到更多低沸点、小分子化合物;而SDE法得到更多高沸点化合物;感官评定显示发酵45 d后的鲊海椒色泽鲜艳,具有特殊的酸味和醇香味。结果表明,采用SPME法结合SDE法评价鲊海椒挥发性香气组成更加全面客观,鲊海椒适宜发酵时间为45～90 d。