糖蜜酒精废液生化及吸附联合处理方法

驯化培养降解糖蜜酒精废液的菌种,在优化条件下,微生物降解糖蜜酒精废液中的有机物,可生产作饲料蛋白的酵母菌体,分离废液中的菌体后,用壳聚糖进行吸附处理,ＣＯＤｃｒ去除率达６３％,脱色率达７９％,基本上能达标排放,且处理每１Ｌ废液可得干饲料蛋白１０．８６ｇ。     

Nonthermal Food Processing Alternatives and Their Effects on Taste and Flavor Compounds of Beverages

Food drinks are normally processed to increase their shelf-life and facilitate distribution before consumption. Thermal pasteurization is quite efficient in preventing microbial spoilage of many types of beverages, but the applied heat may also cause undesirable biochemical and nutritious changes that may affect sensory attributes of the final product. Alternative methods of pasteurization that do not include direct heat have been investigated in order to obtain products safe for consumption, but with sensory attributes maintained as unchanged as possible. Food scientists interested in nonthermal food preservation technologies have claimed that such methods of preserving foods are equally efficient in microbial inactivation as compared with conventional thermal means of food processing. Researchers in the nonthermal food preservation area also affirm that alternative preservation technologies will not affect, as much as thermal processes, nutritional and sensory attributes of processed foods. This article reviews research in nonthermal food preservation, focusing on effects of processing of food drinks such as fruit juices and dairy products. Analytical techniques used to identify volatile flavor-aroma compounds will be reviewed and comparative effects for both thermal and nonthermal preservation technologies will be discussed.     

Occurrence of caffeine,saccharin, benzoic acid and sorbic acid in soft drinks and nectars in Portugal and subsequent exposure assessment

A reliable method for the determination of benzoic and sorbic acids, caffeine and saccharin in soft drink and nectars using high performance liquid chromatography and UV detection was validated. The chromatographic separation was achieved with a C18 column (250 × 4.6 mm) and one buffered mobile phase, KH₂PO₄ 0.02 M/ACN (90:10)/phosphoric acid at pH 4.2. The effluent was monitored at 220 nm.     

复合胚芽蛋白饮料的研究

对玉米胚芽、小麦胚芽、莜麦胚芽、大米胚芽的复配，通过分离、配料、均质、脱气、罐装、杀菌等工艺，生产出口感清爽，组织状态细腻，风味香甜，质量稳定的高营养纯天然复合胚芽饮料。     

Alcohol Consumption and Intimate Partner Violence by Alcoholic Men: Comparing Violent and Nonviolent Conflicts.

Alcoholic men and their relationship partners were interviewed about a conflict in which physical assault occurred and 1 in which psychological aggression occurred without physical assault. The interview assessed the quantity of alcohol consumed prior to each conflict, other drug use, and the topics, location, timing, duration, and speed of escalation for each conflict. The number of standard drinks consumed by the husband in the previous 12 hr was significantly higher prior to violent versus nonviolent conflicts for both self- and collateral reports, as was blood alcohol concentration estimated from self-report. Other drug use was not significantly different. Greater drinking by wives prior to violent conflicts was found in some analyses. These within-subject comparisons help to rule out individual difference explanations for the alcohol-violence association and indicate that alcohol consumption is a proximal risk factor for partner violence in alcoholic men. (PsycINFO Database Record (c) 2010 APA, all rights reserved)