猪油曲奇饼干货架期预测模型的建立

采用货架期加速试验方法和Arrhenius方程建立猪油曲奇饼干的货架期预测模型。以过氧化值为指标,在试验储藏条件下(25,35,45,55℃),猪油曲奇饼干的过氧化值随储藏时间的变化符合一级品质劣变动力学模型。研究了加速储藏条件下的样品检测重复次数、检测点数和检测时间间隔对货架期预测模型预测精度的影响。结果表明:测定点数对预测精度的影响最大,其次是测定重复次数,影响最小的是测定时间间隔。不同温度下的速率常数以及结合Arrhenius方程建立了猪油曲奇饼干的货架期预测模型,该模型对25℃下猪油曲奇饼干货架寿命具有较好的预测效果,预测误差为-2.74%,具有一定的应用价值。     

An experimental study on the applicability of SYN cookies to networked constrained devices

The Internet protocol suite is increasingly used on devices with constrained resources that operate as both clients and servers within the Internet of Things paradigm. However, these devices usually apply few—if any—security measures. Therefore, they are vulnerable to network attacks, particularly to denial of service attacks. The well‐known SYN flood attack works by filling up the connection queue with fake SYN requests. When the queue is full, new connections cannot be opened until some entries are removed after a time‐out. Class 2 constrained devices—according to the RFC 7228—are highly vulnerable to this attack because of their limited available memory, even in low‐rate attacks. This paper analyses and compares in a class 2 constrained device the performance of 2 commonly used defence mechanisms (ie, recycle half‐open connections and SYN cookies) during a low‐rate SYN flood. We first review 2 SYN cookies implementations (ie, Linux and FreeBSD) and compare them with a hybrid approach in a class 2 device. Finally, experimental results prove that the proposed SYN cookies implementation is more effective than recycling the oldest half‐open connections.     

Designing gluten-free,anthocyanins-enriched cookies on scientific basis

The essential treatment of the coeliac disease is a strict lifelong gluten-free diet based on the avoidance of gluten, thus requiring new perspectives for identifying technological and functional alternatives for gluten-free products, with similar functionality and efficiency. Therefore, the objective of this study was to explore the potential of purple corn flour (PCF) as a functional and technological alternative to design new gluten-free, anthocyanins-enriched cookies. The PCF was characterised in terms of phytochemical and antioxidant activity, yielding an extract with a total anthocyanin content of 14.94 ± 0.68 mg cyanidin-3-O-glucoside (C3G) per g dry weight (DW). The results of the thermo-mechanical tests indicated that composite flour consisting of rice flour (RF, 75%) and PCF (25%) is suitable for obtaining gluten-free cookies. Tests showed increased anthocyanin content in cookies with 75% addition of PCF, up to 6.99 ± 0.20 mg C3G per 100 g DW, yielding an antioxidant activity of 18.46 ± 0.18 mm Trolox equivalents per g DW. The ELISA test confirmed the absence of prolamins recognised by the monoclonal antibody R5. The sensory analysis revealed that the substitution of RF with PCF had no significant influence on overall acceptability. The results of the shelf-life tests performed on the cookies showed slight variation in phytochemicals in both variants, influencing the antioxidant activity. The obtained results may bring potential benefits to people on restricted diets and coeliac consumers, which can benefit from a contribution of bioactives, with significant health benefits.     

防范Cookie信息泄露的对策

在今年的央视315晚会上大家看到了一个触目惊心的事实就是网络泄密。一些不法商家通过cookie来获取用户上网隐私的行为，严重程度令人不寒而栗！本文介绍了cookie，并就防止cookie信息可能泄密提供了几点防范措施，从而有效的降低我们Cookie的信息泄密的风险。     

Physicochemical and sensory characteristics of cookies containing residue from king palm (Archontophoenix alexandrae) processing

The aim of this study was to evaluate the chemical properties of the flours prepared with residues from organic king palm processing, and also to determine the cookie-making performance of residue blends from organic king palm processing and wheat flour, as well as the effect of the blends on the consumers' acceptance and purchase intent of high-fibre cookies. The king palm flours (PFs) contained high contents of total dietary fibre and total ash. Blends containing 0%, 10%, 15%, 20% and 25% of either PF or sieved king-palm flour (SPF) replacing wheat flour were prepared. The total dietary fibre content of the cookies ranged from 4 to 7 g (100 g)⁻¹ on a dry-matter basis. The level of these components improved with increased amounts of PF and SPF in the blends. All the cookies were acceptable and approved in relation to purchase intent.     

Partitioning and Absolute Flavor Threshold Interactions of Aliphatic Food Packaging Solvent Homologs in High-Fat Cookies

Partition coefficients (Kp) and absolute flavor thresholds were determined in high-fat containing cookies for 9 alipahatic homologs of increasing polarity: three n-alkanes (hexane, heptane, octane), three ketones (acetone, 2-butanone, 2-pentanone) and three alcohols (ethanol, n-propanol, n-butanol). Kp increased with carbon chain length in each homologous series. Absolute thresholds of the alkanes increased with carbon chain length but decreased in the ketone and alcohol homologs. Mixtures of homologs at subthreshold and threshold concentrations gave additive interactions while a heterogeneous mixture behaved independently. Calculation of residual concentrations in a cookie package that could produce off-flavor gave different values for mixtures vs. individual solvents.     

Extraction of Cookie Aroma Compounds from Aqueous and Dough Model System

Two extraction methods, simultaneous distillation-extraction and direct extraction by solvents, were compared to analyze aroma compounds added to cookies using a model system. The optimum extraction was obtained after 1 hr of simultaneous distillation-extraction, but some compounds such as vanillin, γ-butyrolactone, maltol, and 4-(4-hydroxyphenyl)-2-butanone were not easily distilled. However, these compounds were extracted well by direct extraction using polar or apolar solvents. These two methods are complementary and can be well adapted to cookie aroma analysis.     

Nutritional enrichment of bakery products by supplementation with nonwheat flours

Bakery products are important ready‐to‐eat processed foods. The nutritional quality of these products is low because of the inferior nutritional composition of wheat grain per se. This is further accentuated with the use of refined flours in their preparations. Nutritional composition of these products can be improved by using quality wheat for milling, increased extraction rates, air classification of flours to obtain protein‐rich nonwheat flours and their products. The flours and protein products of legumes, oilseeds, other cereals, tubers, corn gluten and germ, and rice bran can be used effectively as vegetable protein sources for nutritional enrichment of the bakery products. In this article, recent literature concerning the nutritional composition of major bakery products, sources of vegetable proteins for product enrichment, and modifications in conventional processing methods to maintain the rheological and sensory properties of supplemented bakery products are reviewed critically.     

Effect of raffinose on sucrose recrystallization and textural changes in soft cookies

ABSTRACT:  Sucrose recrystallization and the release of moisture that occurs as molecules of sugar are incorporated into a growing crystal lattice have been hypothesized as the cause of firming in soft cookies over time. Raffinose, a trisaccharide and known sucrose crystallization inhibitor, was tested as a means to inhibit or slow this process. Texture changes in the cookies were quantified using peak force measurements obtained by employing a puncture test. Sucrose recrystallization was successfully suppressed by the addition of 5% raffinose (w/w), as demonstrated by quantitative results obtained using powder x-ray diffraction and the degree of crystallization correlated with texture. Cookies with added raffinose were found to be significantly softer in texture, as well as having significantly decreased quantities of recrystallized sucrose. The hypothesis that sucrose recrystallization is responsible in part for the firming of cookies was shown to be logical.