不同储藏年限稻谷的蒸煮特性及其米饭的食味和质构特性分析

为了探讨不同储藏年限稻谷的蒸煮特性及其米饭的食味和质构特性的变化情况,选用不同储藏年限的籼稻、粳稻各40份为原料,对其蒸煮品质、食味品质及质构特性进行测定,采用SPSS 20.0对数据进行描述性统计分析和主成分分析。结果表明:随着储藏年限的延长,两种稻谷的吸水率和膨胀体积均升高,籼稻膨胀体积上升趋势明显,粳稻膨胀体积上升趋势平缓;米汤的pH值、碘蓝值、固形物均下降,且下降趋势基本一致。总体上,米饭食味品质变差,其中,随着储藏年限的延长,感官评分均呈降低趋势,在储藏4 a时,籼稻谷有60%的样品达到轻度不宜存的程度,而粳稻谷有90%的样品达到了轻度不宜存的程度。质构特性中硬度、咀嚼性逐渐增大,籼稻黏着性呈上升趋势,粳稻黏着性下降,其他变化不明显。从主成分分析可看出,籼稻中的吸水率、膨胀体积、感官评分、碘蓝值、pH值在储藏过程中变化较为明显,粳稻中的感官评分、固形物、pH值、黏着性在储藏过程中变化较为明显。     

资源型城市转型中提升城市品位的对策研究--以平顶山为例

本文以资源型城市平顶山市为例,通过分析城市品位的原则、基本要求和影响城市品位的主要因素,提出在推进经济转型发展的过程中,提升资源型城市品位的相关对策,为加快建设宜居、舒适、生态型城市而努力。     

A review on the taste masking of bitter APIs: hot-melt extrusion (HME) evaluation

The majority of active pharmaceutical ingredients (APIs) found in oral dosage forms have a bitter taste. Masking the unpleasant taste of bitter, APIs is a major challenge in the development of such oral dosage forms. Taste assessment is an important quality-control parameter for evaluating taste-masked formulations of any new molecular entity. Hot-melt extrusion (HME) techniques, have very recently, been accepted from an industrial compliance viewpoint in relation to both manufacturing operations and development of pharmaceuticals. HME achieves taste masking of bitter APIs via various mechanisms such as the formation of solid dispersions and inter-molecular interactions and this has led to its wide-spread use in pharmaceutical formulation research. In this article, the uses of various taste evaluation methods and HME as continuous processing techniques for taste masking of bitter APIs used for the oral delivery of drugs are reviewed.     

味觉识别及其应用

分析了味觉与食品的关系，介绍了味觉及其识别机理，研究了味觉模式识别中的主元分析、模糊识别、神经网络识别、模糊－神经网络识别、混沌识别。探讨了味觉识别及其应用状况，展望了味觉识别系统发展的广阔前景。     

100m3发酵罐上面发酵小麦啤酒生产工艺技术研究

详细介绍了100立方米发酵罐上面发酵小麦啤酒生产工艺技术及质量控制标准.     

2种甜味姜的腌制方法

为增加腌制生姜的品种，该文介绍了蜜汁生姜、五美姜的腌制方法。蜜汁生姜是将生姜整理去皮后，经糟浸密封、洗净、切制、压卤、蜜渍、翻拌和成熟等工序制成的。产品有色泽金黄、味道甜美、微辣及香脆可口等特点。五美姜是将鲜生姜整理去皮，经2次盐水渍后，加入去核白梅拌匀、经曝晒，加入甘松、甘草和檀香拌匀，再经曝晒制得成品。产品色泽金黄，质地脆嫩，味甘微酸，香气独特。     

Odor of Taste Stimuli in Conditioned "Taste" Aversion Learning.

The present research addresses whether rats can express odor aversions to the odor of taste stimuli. In Experiment 1, saccharin or salt were either mixed in distilled water, so the rats could taste and smell them, or presented on disks attached to the tubes' metal spouts so the rats could only smell them. Aversions were established to taste stimuli under both conditions. The results of Experiment 2 indicate that conditioning was to the odor of the tastes when they were presented on disks in Experiment 1, hence both taste and odor aversions were established by means of "taste" stimuli. Taste aversion learning thus may more properly be termed flavor aversion learning, with flavor referring to both taste and odor components. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The methodical organization of talking and eating: Assessments in dinner conversations

The paper analyzes food talk and more particularly food assessments produced during dinner conversations videorecorded in naturalistic settings. This focus reveals how expressions of food preferences, taste, and other evaluations are deeply embedded within collective activities, related both to the ongoing conversation and to the management of the meal as a social event. The paper reviews existing interactional studies of dinner conversations, and provides a detailed analysis of the interactional, linguistic and multimodal patterns which characterize the sequential environment in which assessments are produced. It identifies three recurrent contexts: at the beginning of meals, at closings of sequences and topical developments, and at ‘delicate’ moments characterized by emerging disagreements and conflicts. This sequential analysis reveals how taste and food preferences are highly sensitive both to the social occasions and to the organization of turns at talk; analysis shows that not only are assessments systematically positioned within specific sequences in dinner conversations, but also that they can be mobilized in service of other social practices, such as fueling topical talk, reorienting participants’ focus of attention or stopping emerging sequential trajectories.     

Uptake and release of environmentally occurring odorous compounds by fish. A review

This review deals with chemical compounds occurring in the environment that may impair the flavour of fish. Fifty-seven compounds, various mixtures and waste waters are listed with effective concentrations and exposure data. Factors affecting the uptake and release of environmentally occurring odorous substances by fish are discussed. For most compounds tested, estimated threshold concentrations for flavour impairment of fish (ETC) are higher than the corresponding threshold odour concentration in water (TOC), but for phenols, this relationship is reversed. Further research needs are briefly discussed.