用法国面粉制作中国传统食品馒头的尝试

通过分析法国小麦面粉的流变学特性及制作中国传统食品馒头,比较了７种法国小麦面粉的馒头蒸制品质。实验表明,７种法国小麦面粉均适合制作馒头,其中高级面包粉为最佳。     

Growth of Bacillus cereus on Oil-blanched Potato Strips for "Home-style" French Fries

Fresh cut, oil blanched strips from whole potatoes stored at 7 or 13 °C were inoculated with approximately 3 or 5 log CFU/g Bacillus cereus and incubated at 21 or 26.7 °C for up to 9 h to model handling of "home-style" French fries. Whole potato storage at 13 °C and incubation at 26.7 °C resulted in faster growth than 7 or 21 °C. Frying (2 to 3.5 min at 185 °C) inactivated up to 5.1 log B. cereus spores. Oil blanched potato strips for "home-style" French fries should be stored at £ 21 °C or finish fried or discarded within 3 to 4 h.     

Growth and Production of Enterotoxin A by Staphylococcus aureus on "Home-style" French Fries

Staphylococcus aureus strains were inoculated onto fresh-cut oil-blanched potato strips stored at 21 or 26.7 °C for up to 9 h to determine if the microorganism was capable of growth and staphylococcal enterotoxin (SE) production. Potato strips were assayed for SE using a commercial ELISA kit prior to and following finish frying. S. aureus increased by 2.5 to 2.8 log CFU/g over 9 h at 26.7 °C, and SE was detected after 5 h. SE remained serologically detectable following finish frying of the potato strips. It is recommended that oil-blanched potato strips stored at 26.7 °C be finish fried and served, or discarded, within 3 to 4 h to prevent possible production of SE.     

煎炸薯条条件对高油酸葵花籽油中饱和型甘油酯核心醛生成的影响

为对煎炸过程中甘油酯核心醛(GCAs)的调控提供指导,以高油酸葵花籽油煎炸薯条实验为例,探讨煎炸方式、频次、温度以及油料比对煎炸过程中9-氧代壬酸酰基甘油三酯(9-oxo)、8-氧代辛酸酰基甘油三酯(8-oxo)两种饱和型GCAs生成的影响。结果表明：间歇煎炸较连续煎炸更易导致GCAs的生成;每小时煎炸1批次薯条所产生的饱和型GCAs低于每小时煎炸2批次和4批次的;随着煎炸温度的降低,两种饱和型GCAs含量均减少;油料比为10∶1时,两种饱和型GCAs含量整体较低。综上,为控制饱和型GCAs的生成,需采用连续煎炸方式,尽量降低煎炸温度和煎炸频次,控制油料比为10∶1。     

Validation canadienne-fran?aise de l’échelle des styles d’orientation des buts (ESOB).

The Goal Orientation Scale (GOS) developed by VandeWalle, Cron and Slocum (2001) is used to assess learners’ goal orientation style. However, this scale is in English, limiting its applications with francophone populations. This study documents the psychometric properties of a French version of the GOS. The instrument was translated and verified by expert translators then administered to 219 French-speaking students enrolled in two Quebec Universities. The subjects also responded to a measure of fear of negative evaluation, general self efficacy and locus of control. Analyses of the factor structure, internal consistency, temporal stability and the pattern of correlations with external variables indicates that this French version converges with the original English instrument. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

核电厂功能安全措施完整性标准与第3方验证——3.仪器-控制基础标准的多样性促进核电整体标准的统一

探测器、传感器、执行器、FCS、DCS、SCADA、LAN/WAN、FS等自动化的基础技术是核电厂中的高技术,其标准化尚未反映在核电标准RRC或ANSI、ASME中,但在中国属于机械工业的范畴。其标准的多样性源自目的与方法的多样性,然而,这多样的基础技术标准提供了灵活的可选择性,且能避免整体引进的依赖性,加速核电厂的机-电-核整体技术标准的统一,而核电技术则能推进其发展。     

Localising the Global

The received view of China and much of Southeast Asia is that it is uncritically importing Western architecture and urban design. In reality, though, urbanisation is far more complex than this. Is there more to an English-style town in China or a Chinatown district in a US city than straight pastiche? Kyong Park looks at the level of local translation involved with appropriation in a Chinese and South Korean context.     

不同烹饪条件下食物中反式酸含量变化的研究

大量研究已经证明食物中的反式酸对人体健康有害,目前国外人们日常餐饮主要采用煎炸方式烹饪食物,而国内餐饮主要采用煎炒食物的烹饪操作,研究烹饪过程中反式酸含量的变化情况有着重要意义。采用煎炸鸡翅和薯条,煎炒土豆丝和肉丝的方法,来考察食物在烹饪过程中反式酸的变化情况。试验结果显示:煎炸完鸡翅后,鸡翅反式酸含量从起始的0.032 g/100 g变化到0.178 g/100 g(P<0.05)。煎炸完薯条后,薯条的反式酸含量从起始的0.019 g/100 g变化到0.269 g/100 g(P<0.05)。煎炒完土豆丝和肉丝后,食物反式酸含量由起始的0 g/100 g和0.017 g/100 g变化到0.037 g/100 g(P>0.05)和0.023 g/100 g(P>0.05)。上述试验结果说明煎炒后食物中反式酸的含量变化不显著,虽然煎炸后食物中反式酸的含量显著升高,但其反式酸的总量都小于0.30 g/100 g,均处于较低的水平。