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Responses of onion flies,Delia antiqua, to known attractants were measured in the laboratory with a novel tube-trap bioassay. The relative numbers of flies caught in tube traps baited with enzymatic yeast hydrolysate, brewer's yeast, andn-dipropyl disulfide were similar to those obtained previously with cone traps in the field. Changing the shape of the bioassay cage from a cuboid to a cylinder decreased the experimental error obtained from analysis of variance, as did rotating the floor of the circular cage. This bioassay should be useful in evaluating attractants for other insects that orient along the substrate.Diptera: Anthomyiidae.Paper No. 11327 of the Michigan State University Agricultural Experiment Station. Received for publication June 8, 1984. 相似文献
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以洋葱浆馕为研究对象,分别探讨单硬脂酸甘油酯、大豆磷脂、α-淀粉酶和甘油4种改良剂对其感官评分和硬度的影响,以硬度为响应值,通过响应面分析法确定复配改良剂的最佳组合.结果表明,与对照组相比,单一改良剂均能改善洋葱浆馕的感官和硬度,延缓馕老化的速率.各因素添加量对洋葱浆馕硬度的影响主次顺序均为:α-淀粉酶>单甘酯>甘油>... 相似文献
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超高压调控蒜氨酸酶反应制备洋葱油 总被引:1,自引:0,他引:1
采用超高压技术调控蒜氨酸酶酶解反应制备洋葱油,并用固相微萃取与GC-MS联用对其成分进行定性和定量分析.制备条件为处理压力660MPa、时间5min;酶解压力150MPa、温度35℃、时间20min、pH6.6;蒸馏真空度7 kPa,提取时间4.5 h,氯化钠溶液添加量90g/1000mL.结果表明:洋葱油得率为0.47%;检测到27种成分,含硫化合物占其成分的90.43%,主要是硫醚、噻吩、硫醇、含硫杂环类化合物,其中硫醚类物质含量最高,占到其成分的58.69%. 相似文献
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Naphaporn Chiewchan Chananan Praphraiphetch Sakamon Devahastin 《Journal of food engineering》2010,101(1):41-133
It is well recognized that many adverse changes occur to a food product during drying. Various pretreatment methods have thus been introduced to maintain the quality of the product. Among the various qualities, or properties, of a food product surface characteristics are one of the most important as these affect directly the consumer acceptance of the product. In terms of food safety surface characteristics may also be related to the attachment and hence thermal resistance of pathogenic microorganisms on the product surface. In this study attempt was made to investigate changes of the surface topographical features of vegetables as affected by pretreatment (blanching in hot water or soaking in 0.5-1.5% v/v acetic acid solution) and hot air drying (60 °C); cabbage and spring onion were selected as model vegetables to represent different natural topographical features of vegetables. An image analysis technique was used to monitor the changes of vegetable surfaces after pretreatment and during drying. The surface characteristic changes of vegetables were described quantitatively in terms of the relative roughness factor (R). It was observed that the surface characteristic changes, as affected by both pretreatment and drying processes, could be well monitored by the evolution of the R value. 相似文献
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R. Pincak V. V. Shunaev J. Smotlacha M. M. Slepchenkov O. E. Glukhova 《Fullerenes, Nanotubes and Carbon Nanostructures》2017,25(10):607-612
HOMO–LUMO gaps of the bilayer fullerene onions were investigated. For this purpose, HOMO and LUMO energies for the isolated fullerenes were calculated using the parameterization of the tight binding method with the Harrison–Goodwin modification. Then, by the consideration of the van der Waals interaction, the thermodynamical stability of possible combinations of the fullerene molecules was verified and the unstable forms were excluded. Next, the difference of the Fermi levels of the outer and inner shells was calculated by the consideration of the hybridization of the orbitals by using the geometric parameters. The results were obtained by the combination of these calculations. 相似文献
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