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31.
Nick Kalogeropoulos Nikolaos K Andrikopoulos Maria Hassapidou 《Journal of the science of food and agriculture》2004,84(13):1750-1758
The effect of domestic pan‐frying in virgin olive oil (VOO) on the proximate composition, energy content, cholesterol, squalene and fatty acids in the edible portion of six species of finfish, common squid and mussels just caught from several regions of the Aegean Sea (Mediterranean Sea) was investigated. The species selected are traditionally consumed pan‐fried in VOO by the Greeks. On a fresh weight basis, pan‐frying caused significant water loss and increase of total fat, crude protein and energy content. The amount of VOO absorbed during frying ranged from 4.5 to 14.2% of fresh matter, showing a non‐linear negative correlation with initial fat, fish length and fish weight. Cholesterol content increased from 25 to 106 mg 100 g?1 fresh weight (fw) to 33–130 mg 100 g?1 fw after frying. VOO absorbed during frying resulted in a 20–78 times increase of squalene content and in significant alteration of fatty acid composition, the major change being the increase of monounsaturated fatty acids which became predominant in all fried samples. The intakes of fat and major fatty acid classes by consuming the pan‐fried seafood were comparable with the respective average Greek values. Frying in VOO resulted in a two to three times decrease of the atherogenic index and a slightly less decrease of the thrombogenic index. Both indices remained lower than 0.45 in all fried samples. The cholesterol‐saturated fat index and the cholesterol index increased up to twice after frying, ranging between 3.4–9.9 and 2.9–9.3, respectively. From the results obtained it is concluded that fish and shellfish pan‐fried in VOO present a healthy lipid profile in terms of the n‐6/n‐3 ratio, major fatty acid classes and total fat content. Copyright © 2004 Society of Chemical Industry 相似文献
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从大连西安路商业街的规划建设和实际使用状态出发,分析了目前该商业街存在的问题,主要从规划的角度,提出了营造良好商业氛围的方法,包括功能定位准确,空间界面人性化处理等,以指导商业街建设规划。 相似文献
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In this article, our self‐designed pan mill equipment was used to pulverize high‐density polyethylene (HDPE) to prepare its powder product. This pan mill based on three‐dimensional shear forces shows much better pulverization effects on ductile polymer materials when compared with conventional pulverizing equipment based on impact force, and it can mill original HDPE pellets (particle size: 3–4 mm) into fine powder (particle size: 75 μm) at ambient temperature. To further improve the pulverization efficiency to obtain ultrafine HDPE powder, sodium chloride (NaCl), serving as a grinding aid, was comilled with HDPE. Taking the advantages of the cutting and isolating effects of NaCl crystals, HDPE can be pulverized into ultrafine powder with the particle size below 10 μm. Another advantage of NaCl as a grinding aid lies in an easy removal process through water wash, thus conveniently separating from hydrophobic HDPE powder. This technology provides a novel and efficient method to prepare the ultrafine powder of those polymers with high ductility and low melt point, and shows a promise in future commercial application. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007 相似文献
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由于双向刮板输送机存在种种弊端,远不能满足生产要求。为适应井下生产,利用现有空间,将刮板输送机及附属设施改为胶带输送机,使用后效果良好。 相似文献
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研究、介绍燃气灶具的风门开度和锅架高度对燃烧工况的影响,特别是对燃气灶具的热效率和烟气含量排放的影响,并进行相关实验测试与分析。 相似文献
39.
李辉 《河南机电高等专科学校学报》2005,13(3):105-106
南宋豪放词的大兴与时代精神密切相关。词从本源上看是一种娱乐性极强的文学样式,在追求词的雅化过程中,苏轼的以诗为词的努力并不为时人所接受。但在北宋灭亡后,时代精神的变化,使得词人自觉以辛弃疾为榜样,拓展词的表现内容和方法,以豪放词发爱国之强音。 相似文献
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