橄榄油与橄榄油基二酯油煎炸薯条品质差异分析

甘油二酯(DAG)作为一种低热值的功能性脂质，因其特殊的理化性质和生理功能被广泛应用于食品体系中。为了考察DAG油作为煎炸油的可行性，以橄榄油基二酯油(ODO,82.3%)和橄榄油(OO,92.43%)煎炸薯条，对比研究两种油煎炸后的薯条在水分含量、质构、油含量、色泽、淀粉糊化度以及体外模拟消化淀粉水解率等方面的差异，并用扫描电子显微镜观察消化过程中薯条表面的微观形态变化，最后对两种油煎炸的薯条进行感官评价。结果表明：ODO煎炸薯条的水分含量(57.07%)、油含量(28.15%)、淀粉糊化度(90.7%)、体外模拟消化淀粉水解率(63.02%)分别高于OO煎炸薯条的水分含量(49.93%)、油含量(25.74%)、淀粉糊化度(88.3%)和体外模拟消化淀粉水解率(53.47%);在质构和色泽上，与OO煎炸薯条相比，ODO煎炸薯条具有更高的脆度、更低的硬度及更好的色泽；从微观形态看，ODO煎炸薯条外表面淀粉颗粒的收缩、分散和变形更明显，经体外模拟消化后，OO和ODO煎炸薯条均发生了较大的细胞破裂，其中ODO煎炸薯条显微结构破坏更严重；OO和ODO煎炸薯条在口感、外观、风味、油腻性、脆度...     

从法国小麦生产看我国小麦种植结构调整

从品种、种植、收购、储运、品质测报等方面介绍了法国小麦的生产情况,针对我国小麦生产实际,从技术角度就小麦种植结构调整提出了一些看法。     

(Ut)opiates: Rethinking Nature

Much of what is currently regarded as ‘green’ is predicated on a pre-modern, even Romantic, notion of nature; with sustainable design often overtly seeking to readdress the balance in nature by countering man's destructive forces. Here, Fabiola López-Durán and Nikki Moore pursue a more nuanced view of sustainability and architecture through a lineage of ideas, embedded within Lamarckian eugenics - the early 20th-century movement that sought the advancement of the human race through the transformation of the environment. Copyright © 2010 John Wiley & Sons, Ltd.