Trans fatty acids in commercial cookies and biscuits: An update of Portuguese market

Cookies and biscuits are a recognized source of trans fatty acids (TFA). Aware of its consumption worldwide, an update on TFA content was taken in 2012, in a total of 50 samples commercialized in Portugal. Despite the absence of specific Portuguese legislation, TFA amounts in cookies and biscuits are generally low, with TFA amounts lower than 0.1 g per 100 g, and an average of 0.6% in the extracted fat in 49 of the 50 samples analyzed. Unfortunately, one sample presented 27% of TFA in the lipids, highlighting that the problem is still present. Also, a high prevalence of saturated fatty acids was observed, as high as 92.4% in the fat (53.0% on average). This fact is also a major health concern, particularly when the reformulation of these products in the last years (2006–2012) was effective regarding TFA reduction but seemed to have occurred at expenses of increasing SFA, thus reducing the potential beneficial effect achievable by replacing with cis-unsaturated fats, as generally recommended.     

Attitude-behaviour dissonance regarding the importance of food preservation for customers

The aim of the study was to identify the importance of individual food product attributes (the use of preservatives, processing method, shelf-life period and nutritional value) as well as their relation to the purchase behaviour. To achieve this, consumer preferences were decomposed in conditions of full access to information, and data was compared with actual consumer behaviour related to making purchasing decisions in front of the store shelf. Based on data from 338 respondents, conjoint analysis and repeated ANOVA measurements were carried out, allowing to eliminate individual behavioural patterns. The results showed a dissonance between the consumers attitudes towards the attributes and their shopping behaviour. The processing method was the most important declared attribute for consumers, meanwhile this information was the least searched for during purchase. At the same time, shelf-life period marked as the least important was the main information searched for by consumers when shopping. The results also show a clear dislike towards the use of microwaves as a preservation method, while traditional thermal preservation was marked as the most positive for consumers. In addition, consumers were classified into 3 heterogeneous groups, identifying differences in the preferences of food attributes. The obtained results have practical value relating not only to the preferences of individual attributes, but also to their various variants. The results can be a guide for companies to properly label food products. The indicated dissonance illustrates the educational gap and related insufficient motivation to get to know the product before buying it. This is extremely important in connection with technological development and new food processing methods.     

行政行为的概念及构成要素

行政法学的研究应该尽量放宽视角,适应将来法治建设的需要。我们必须把行政行为的概念放到整个法治体系中甚至整个社会的发展中去研究。     

International legislation on trace elements as contaminants in food: a review

Environmental contaminants such as trace elements may be present in all foods. Foods, raw materials and ingredients for food production are to an increasing extent traded across borders. Hence, there is a need for international legislation on trace elements as contaminants in food. In 1961, the FAO and WHO established the Codex Alimentarius to elaborate international food legislation. Contaminants in food are handled by the Codex Committee for Food Additives and Contaminants (CCFAC). The Codex Alimentarius system for developing legislation concerning trace elements as contaminants in food is based upon the Codex General Standard for Contaminants and Toxins in Food (GSCTF). By October 2001, the principles for setting maximum limits (MLs) for contaminants in food are agreed, and work is in progress on MLs for trace elements such as lead and cadmium in the various food categories. The status for the proposals is presented and discussed. The EU Regulation 466/2001 of 8 March 2001 sets MLs for lead and cadmium in various foods. This regulation will apply from 5 April 2002. The EU regulation is more detailed but similar to the Codex draft standards for lead and cadmium in food. In future, legislators and administrators in the Codex and EU and analytical chemists will discuss how to use more and better analytical data as risk-management tools to protect public health. Trace elements' speciation is an important aspect of this discussion.     

Storage effects on nutritional quality of commonly consumed cereals

Storage effects on nutritional quality of commonly consumed cereal grains are studied. Freshly harvested wheat, maize and rice grains were stored at 10, 25 and 45 °C for six months. A significant decrease in pH and an increase in titratable acidity was observed during storage of these three cereal grains at 25 and 45 °C. A gradual decline in moisture, total available lysine and thiamine contents was observed during storage. Total available lysine contents decreased by 6.50% and 18.5% in wheat, 14.3% and 20.7% in maize and 23.7% and 34.2% in rice during six months of storage at 25 and 45 °C, respectively. Six month’s storage of rice, maize and wheat grains at 25 and 45 °C resulted in reduction of thiamine contents by 16.7% and 29.2%, 17.2% and 24.1% and 21.4% and 29.5%, respectively. About 36.4–44.4% decrease in total soluble sugars at 45 °C and 9.30–31.8% increase in total soluble sugars were observed at 10 and 25 °C during six months storage of these cereal grains. Protein and starch digestibilities of cereal grains also deceased during six months of storage at 25 and 45 °C. No significant change in nutritional quality was observed during storage of cereal grains at 10 °C.     

低合金耐海水腐蚀钢在模拟腐蚀环境下的耐蚀性能研究

以普碳钢为对比样,采用模拟海水全浸和间浸、盐雾、湿热等加速腐蚀实验并结合电化学测试技术研究了Cu-Cr-Mo系低合金耐海水腐蚀钢Q345C-NHY3的耐蚀性能.结果表明：在各种模拟环境条件下与碳钢相比Q345C-NHY3钢都具有较好的耐蚀性能.     

城市道路景观设计研究

本文从城市道路景观的功能出发,分析了道路与景观的相互作用、道路景观的组成要素、道路景观设计的原则及道路景观设计的主要内容,从而引导道路设计者明确功能与景观并重、共性与个性共存、景观规划设计与道路规划设计同步进行的设计理念。     

浅谈超高压注水安全管理

在实际生产中,有必要对超高压注水进行管理。对超高压注水工艺进行风险评估,设计和施工分别参照《火力发电厂汽水管道零件及部件典型设计(2000版)》和GB/T12459-2005《钢制对焊无缝管件》执行。日常管理应建立健全各类操作作业指导书、超高压注水泵保养制度、巡回检查制度等各项规章制度,同时对安全阀、设备设施接地电阻、压力表、温度计等,进行强制定期检测。对超高压管线、管件参照《特种设备安全监察条例》每年检测一次壁厚的安全管理方法。     

添加微量稀土元素改善矿用硬质合金性能

此文研究了添加微量稀土元素对矿用硬质含金性能的影响。研究表明，添加一定量一定形态的稀土元素，能提高矿用硬质合会使用寿命，提高合金抗奇强度和抗冲击动性，增加合会的热塑性和高温强韧性，而对硬度、密度、磁力没有多大影响。     

《信息论基础》教学改革的探讨与实践

结合教学实践,对＂信息论基础＂的教学内容、考核方式、教学方法和手段等方面进行了探讨和总结。教学改革实践结果表明,通过教改,有效激发了学生的学习兴趣,取得了良好的教学效果。