The effect of rice bran on physicochemical,textural and glycaemic properties of ready-to-eat extruded corn snacks

In this work, corn extruded snack products were enriched with rice bran (RB) at 10% and 15%. A co-rotating twin-screw extruder was used with a feed moisture content of 16 g 100 g⁻¹, a screw speed of 240 r.p.m. and four heating sections of the barrel (100, 140, 150 and 150 °C). The impact of RB inclusion on nutritional profile, starch digestion, physicochemical and textural properties of snack products was evaluated. RB-enriched extrudates showed a lower specific volume and hardness and higher crispness than control. RB at 15% gave a water-holding capacity lower than control. Rheology of extrudate dispersions indicated an increase in elastic interactions and solid-like behaviour with RB supplementation. Differences in rheological properties resulted in attenuation of predictive glycaemic response for RB-enriched snacks.     

动态高压微射流处理对方竹笋膳食纤维理化及结构特性的影响

以方竹笋中提取的膳食纤维为研究对象，采用动态高压微射流（dynamic high-pressure micro-fluidization, DHPM）在不同压力条件（0，50，100，150，200 MPa）下进行处理，探究其对竹笋膳食纤维（bamboo shoots dietary fiber, BSDF）理化和结构特性的影响。结果表明，随着处理压力的增大，BSDF粒径先增大后减小，当处理压力为150 MPa时，粒径最小，为（370±11） nm，此条件下BSDF的持水力、持油力和膨胀力达到最大，较对照组分别提高了47.74%，50.54%，61.27%，且差异显著（P<0.05）。红外光谱分析表明DHPM处理不会改变BSDF的官能团，但会使BSDF内部的部分氢键断裂和半纤维素、木质素等发生降解；X射线衍射和热重分析表明DHPM处理不会引起BSDF的晶体结构改变，但晶体有序度会下降，进而导致其热稳定性降低；微观结构分析显示DHPM处理会使BSDF颗粒尺寸减小、表面粗糙、组织松散，且当处理压力为200 MPa时，颗粒发生团聚。综上，DHPM可以有效改善BSDF的理化性质，在膳食纤维改性方面具有一定的应用价值。     

Malted weaning food made from maize,soybean, groundnut and cooking banana

Infant malnutrition and mortality are common in Africa, although Africa is endowed with agricultural produce that could be harnessed through processing to produce adequate infant food. This project was set up to explore the possibility of using local raw materials to develop a nutritious, low‐dietary‐bulk, cheap infant food. The materials used included cereal (maize), pulses (soybean and groundnut) and tuberiferous plants (cooking banana). The grains were first germinated and dried or kilned before milling and formulation. The malted products were compared with fermented ones in terms of nutritional, dietary bulk and acceptability criteria. Malting increased the nutrient content, reduced the dietary bulk and enhanced the taste of the infant food. In terms of protein content, least gelation concentration and overall acceptability, malted samples had values in the range of 138–151 mg g^?1, 150–175 g l^?1 and 7.2–8.82 respectively, while the control (fermented) sample had values of 54 mg g^?1, 100 g l^?1 and 6.29 respectively. Roasting of malted cereals above 55 °C reduced the bulk reduction ability but enhanced the taste of the products. A combination of malted maize and soybean, roasted groundnut and cooking banana in the ratio of 50:15:15:20 gave a very recommendable weaning food for infants between the ages of 6 months and 2 years. © 2002 Society of Chemical Industry     

Pathway to health: Cluster-randomized trail to increase fruit and vegetable consumption among smokers in public housing.

Objectives: Examine the effectiveness of an intervention to increase fruits and vegetables (FV) consumption among smokers. Design: Cluster-randomized trial of 20 public housing developments; 10 randomly assigned to an FV intervention and 10 to a smoking cessation intervention. Main outcome measures: Usual (past 7 days) and past 30 days change in daily FV intake at 8 weeks and 6 months postbaseline. Results: Greater increases were seen in the FV group. At Week 8 and Month 6, the FV group had consumed 1.58 (p = .001) and 0.78 (p = .04), respectively, more daily FV servings in the past 7 days than the cessation group. At the same time points, the FV group had consumed 3.61 (p = .01) and 3.93 (p = .01), respectively, more FV servings in the past 30 days than the cessation group. Completing more motivational interviewing sessions (p = .02) and trying more recipes (p = .02) led to significantly greater increases at Month 6 among FV participants. Conclusions: Motivational interviewing counseling and lifestyle modification through trying out healthy recipes may be effective in helping a high-risk population increase their FV intake. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

地理环境与先秦南北饮食文化

先秦时期是我国饮食文化的形成时期，受地理环境的强烈影响，逐渐形成了以秦岭-淮河一线为界的南北两个主要的饮食文化区域：黄河中下游地区为中心的北方饮食文化区，是以旱地粮食作物黍、稷、粟等为主食，陆地动物为辅食，烧、烤、炸为主要烹饪方法的北方饮食风味；长江中下游地区为中心的南方饮食文化区，是以水田粮食作物稻米为主食，陆地动物和水产动植物为辅食，蒸、炖、煎为主要烹饪方法的南方饮食风味。     

Effect of ammonia concentrations on SCC of α-brass under mode III loading

Stress corrosion cracking (SCC) of α-brass in ammonia solution was studied under mode III loading. The results showed that SCC occurred on the principal stress planes where shear stresses are zero. No SCC occurred on the maximum shear stress plane. Ammonia concentration affected fracture behaviour. When the concentration was low, many cracks with spacing of 10–150 μm were found on 45 ° planes, i.e., the principal stress planes. When the concentration was high, the cracks on 45 ° planes were not clearly visible because of serious general corrosion.     

活性炭吸附法处理麦麸膳食纤维废水的研究

采用活性炭吸附的方法来处理麦麸膳食纤维废水。实验结果表明,当活性炭的投入量为160 g/L,接触时间为20 m in,温度为55℃,pH值在小于5的条件下能有效处理该废水,CODC r的去除率最高达96.89%,BOD5的去除率最高达96.61%。