With the rapid advancement of information technology, the digital space has become humanity's “third living space.” However,this new space has also created security risks, exhibiting novel national security and ...With the rapid advancement of information technology, the digital space has become humanity's “third living space.” However,this new space has also created security risks, exhibiting novel national security and development-related characteristics. In such a context,digital sovereignty encompasses dominance over digital technologies,rule-making authority in the digital realm, a voice in the digital space,and the right to develop the digital economy. Many countries and regions worldwide, such as the United States, the European Union, and China,have placed extreme importance on digital sovereignty, as evidenced by their adoption of relevant strategies. China faces four barriers that hinder its efforts to enhance digital sovereignty: path dependence,technology maturity, generalized functional security, and energy consumption. China urgently needs to promote information technology innovation at the paradigm level, facilitate much-needed breakthroughs in ground-breaking technologies, and build an independent knowledge system with Chinese characteristics regarding the digital space. Only in this manner can China forge a new path of digitalization to consolidate its digital sovereignty and advance its modernization.展开更多
该文旨在研究大蒜低聚糖对面制品介观形态、游离巯基及品质的影响。以独头蒜、多瓣蒜、紫皮蒜为原料,采用水提醇沉法,制备3种大蒜多糖(SGSOS、HGSOS、PGSOS);通过扫描电镜(scanning electron microscope,SEM)和化学分析方法探究大蒜多...该文旨在研究大蒜低聚糖对面制品介观形态、游离巯基及品质的影响。以独头蒜、多瓣蒜、紫皮蒜为原料,采用水提醇沉法,制备3种大蒜多糖(SGSOS、HGSOS、PGSOS);通过扫描电镜(scanning electron microscope,SEM)和化学分析方法探究大蒜多糖对面制品介观形态和游离巯基含量的影响;采用拉伸仪、色差仪等仪器分析方法,结合蒸煮分析和感官评价方法研究大蒜多糖对面制品品质的影响。结果表明,大蒜多糖可以显著影响面团中游离巯基的含量,其中,添加5%的SGSOS可使面团的游离巯基含量降至最低(20.74μmol/g,P<0.05);此外,大蒜多糖可使面团表观完整性改善,增加内部气孔数,显著提升面条延伸性和感官评分(P<0.05),显著降低面条的干物质损失率和吸水率(P<0.05)。展开更多
文摘With the rapid advancement of information technology, the digital space has become humanity's “third living space.” However,this new space has also created security risks, exhibiting novel national security and development-related characteristics. In such a context,digital sovereignty encompasses dominance over digital technologies,rule-making authority in the digital realm, a voice in the digital space,and the right to develop the digital economy. Many countries and regions worldwide, such as the United States, the European Union, and China,have placed extreme importance on digital sovereignty, as evidenced by their adoption of relevant strategies. China faces four barriers that hinder its efforts to enhance digital sovereignty: path dependence,technology maturity, generalized functional security, and energy consumption. China urgently needs to promote information technology innovation at the paradigm level, facilitate much-needed breakthroughs in ground-breaking technologies, and build an independent knowledge system with Chinese characteristics regarding the digital space. Only in this manner can China forge a new path of digitalization to consolidate its digital sovereignty and advance its modernization.
文摘该文旨在研究大蒜低聚糖对面制品介观形态、游离巯基及品质的影响。以独头蒜、多瓣蒜、紫皮蒜为原料,采用水提醇沉法,制备3种大蒜多糖(SGSOS、HGSOS、PGSOS);通过扫描电镜(scanning electron microscope,SEM)和化学分析方法探究大蒜多糖对面制品介观形态和游离巯基含量的影响;采用拉伸仪、色差仪等仪器分析方法,结合蒸煮分析和感官评价方法研究大蒜多糖对面制品品质的影响。结果表明,大蒜多糖可以显著影响面团中游离巯基的含量,其中,添加5%的SGSOS可使面团的游离巯基含量降至最低(20.74μmol/g,P<0.05);此外,大蒜多糖可使面团表观完整性改善,增加内部气孔数,显著提升面条延伸性和感官评分(P<0.05),显著降低面条的干物质损失率和吸水率(P<0.05)。
