食品的味觉分析

TS-5000Z味觉分析系统,即电子舌,采用和人的舌头一样的机理,把各种物质的味道转化到数据库中,例如食品或药品的味道。利用独特的回味测量技术,能够表述出通过传统的化学仪器不能测量的参数,例如"丰富度"、"浓烈度"等。此外,通过专有的分析应用软件,能够很容易的获得分析数据。作为对感官评定的支持工具,TS-5000Z完全能够应用于例如质量控制、产品研发、市场和销售等环节。本文应用TS-5000Z型味觉分析系统,分析了市场中不同品牌啤酒的酸味、苦味、苦味回味等关键的味觉指标,并且分析了不同品牌啤酒之间的味觉差异和相似度,为消费者和生产厂家提供参考。     

The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods

The following four vegetables; beans (Phaseolus vulgaris var. vulgaris), brinjal (Solanum melongena var. esculentum), knol‐khol (Brassica oleracea var. caulorapa) and radish (Raphanus raphanistrum satvius) were processed either by conventional, pressure or microwave cooking methods and were analysed for their nutritional and sensory profile. Raw samples were used as controls. Microwave cooking resulted in greater moisture loss when compared with vegetables cooked by other methods. The protein, fat, total ash, calcium, phosphorus, iron, and dietary fibre contents of the vegetables did not differ significantly in raw or cooked vegetables. Ascorbic acid was destroyed to the greatest extent by pressure cooking followed by microwave and conventional method. The sensory attributes of cooked vegetables, as evaluated by a paired preference test, revealed that there were no significant differences between cooked radish and knol‐khol but, in the case of beans and brinjal, microwave and conventionally cooked samples were preferred over pressure cooked ones.     

一种富含乳清蛋白的活性乳酸菌饮料的研制

对一种富含乳清蛋白的高蛋白活性乳酸菌饮料的稳定性进行了研究,结果发现:牛乳蛋白:与乳清蛋白比例为2:1,且乳清蛋白参与发酵时,当CMCFH9用量为0.4%、黄原胶用量为0.03%、瓜尔豆胶用量为0.02%、柠檬酸钠用量为0.05%时,产品口感较佳、稳定性最好。     

修复城区水生态系统 提高城市品位

水生态文明是生态文明城市建设的重要组成部分和基础保障,城区水生态系统的优劣,直接关系到城市的生态文明和品位。该文就如何修复城区水生态系统和打造滨水区景观,推进生态文明城市建设,提出了自己的见解。     

从产品分析看苏鲁豫皖与四川浓香型白酒的差异

浓香型白酒作为中国白酒生产消费的主流,经过多年的发展,形成了川派和苏鲁豫皖派.因地域、气候及酿造工艺的不同,使得川酒与苏鲁豫皖白酒在口感及色谱骨架成分上各有特色.分析了两个派别的白酒在主要微量成分及口感品尝上的异同点.     

红景天含片的开发研制

概述红景天的保健作用及开发价值。介绍红景天含片的生产工艺,讨论其口感和稳定性,确定其最佳配方。     

A role for sweet taste: Calorie predictive relations in energy regulation by rats.

Animals may use sweet taste to predict the caloric contents of food. Eating sweet noncaloric substances may degrade this predictive relationship, leading to positive energy balance through increased food intake and/or diminished energy expenditure. These experiments were designed to test the hypothesis that experiences that reduce the validity of sweet taste as a predictor of the caloric or nutritive consequences of eating may contribute to deficits in the regulation of energy by reducing the ability of sweet-tasting foods that contain calories to evoke physiological responses that underlie tight regulation. Adult male Sprague-Dawley rats were given differential experience with a sweet taste that either predicted increased caloric content (glucose) or did not predict increased calories (saccharin). We found that reducing the correlation between sweet taste and the caloric content of foods using artificial sweeteners in rats resulted in increased caloric intake, increased body weight, and increased adiposity, as well as diminished caloric compensation and blunted thermic responses to sweet-tasting diets. These results suggest that consumption of products containing artificial sweeteners may lead to increased body weight and obesity by interfering with fundamental homeostatic, physiological processes. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Development of a taste-masked oral suspension of clindamycin HCl using ion exchange resin Amberlite IRP 69 for use in pediatrics

Purpose: The purpose of this study is to develop an oral suspension of clindamycin resin complex for the potential use in pediatrics.

Methods: Several types of Ion exchange resins were screened for their binding efficiency with clindamycin. In order to develop a suspension formulation, several thickening agents, surfactants, sweeting, and flavoring agents were evaluated for their influence on the release of clindamycin from resinate. Rheological studies were also conducted to select the optimum amounts of the suspending agents. The release profiles of clindamycin in SGF and SIF were also evaluated from freshly prepared suspension and from suspension formulation after storage for 1 month at 25?°C and 40?°C. Clindamycin bitterness threshold was determined based on volunteers’ evaluation, and taste evaluation was conducted in 12 adult volunteers who evaluated the taste of the optimized suspension against clindamycin solution.

Results: Among all resins tested, Amberlite IRP 69 showed the highest binding efficiency to clindamycin. Several excipients were selected into the suspension formulation based on no or minimum influence on the release of clindamycin from the resinate complex. Moreover, xanthan gum was selected as the optimal suspending agent for the suspension. Clindamycin release profiles in SGF or SIF showed 90% release within 30?min from freshly prepared sample. Clindamycin exhibited good stability profiles at 25?°C and 40?°C over 1 month storage. The mean bitterness threshold of clindamycin was 12.5?μg/ml, and taste evaluation study in adults showed sustainable taste improvement for suspension over clindamycin solution.

Conclusion: Clindamycin/resin complexation has shown to be an efficient method to mask the taste of clindamycin and was developed into a suspension formulation that can be used in pediatrics.     

Between Pragmatism and Theory

For the last three decades, Italian architecture has been characterised by an extreme polarisation. At one end of the spectrum have been the neo-conservators, who are subsumed by Italy's history, and at the other end the avant-garde for whom innovation is the Holy Grail and the present is a clean slate. Francesco Proto outlines the current potential for steering a middle course that will afford a greater eclecticism, enabling a natural balance between pragmatism and theory. Copyright © 2007 John Wiley & Sons, Ltd.     

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。