[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling wat...[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling water blanching and steam blanching. [Methods] In order to obtain the optimal condition for microwave blanching, response surface methodology was used to construct a quadratic regression model describing the effects of microwave power, microwave time and calcium lactate concentration on the POD activity in C. frutescens. [Results] The optimal technology was obtained based on central composite design： 525 W microwave power, 64.5 s microwave time, and 0.08% calcium lactate concentration. Under this condition, POD enzyme activity of C. frutescens was desactivated and crispness of C. frutescens was 68.77 N. [Conclusions] This research would provide references for the crispness protection and enzyme deactivation of C. frutescens.展开更多
基于CRISP-DM(cross-industry standard process for data mining)模型设计与实现了一个时序预测Web服务,对网站资源的下载需求量进行预测。重点阐述了CRISP-DM模型应用于时序预测任务时的设计思想和实现的关键技术。测试结果表明,该时...基于CRISP-DM(cross-industry standard process for data mining)模型设计与实现了一个时序预测Web服务,对网站资源的下载需求量进行预测。重点阐述了CRISP-DM模型应用于时序预测任务时的设计思想和实现的关键技术。测试结果表明,该时序预测Web服务具有较高的预测准确率,部署快速,使用方便,对解决同类问题具有一定的示范和参考价值。展开更多
To study the problem of knowledge translation in fuzzy approximation spaces, the concept of rough communication of crisp set in fuzzy approximation spaces is proposed. In a rough communication of crisp set in fuzzy ap...To study the problem of knowledge translation in fuzzy approximation spaces, the concept of rough communication of crisp set in fuzzy approximation spaces is proposed. In a rough communication of crisp set in fuzzy approximation spaces, the problem of uncertainty exists, for each agent has a different language and cannot provide precise communication to each other. By means of some concepts, such as CF rough communication cut, which is a bridge between fuzzy concept and crisp concept, cut analysis of CF rough communication is made, and the relation theorem between CF rough communication and rough communication of crisp concept is obtained. Finally, in order to give an intuitive analysis of the relation between CF rough communication and rough communication of crisp concept, an example is given.展开更多
Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant dif...Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.展开更多
The prostate secretory protein of 94 amino acids （PSP94） has been shown to interact with cysteine-rich secretory protein 3 （CRISP-3） in human seminal plasma. Interestingly, PSP94 expression is redaced or lost in t...The prostate secretory protein of 94 amino acids （PSP94） has been shown to interact with cysteine-rich secretory protein 3 （CRISP-3） in human seminal plasma. Interestingly, PSP94 expression is redaced or lost in the majority of the prostate tumours, whereas CRISP-3 expression is upregulated in prostate cancer compared with normal prostate tissue. To obtain a better understanding of the individual roles these proteins have in prostate tumourigenesis and the functional relevance of their interaction, we ectopically expressed either PSP94 or CRISP-3 alone or PSP94 along with CRISP-3 in three prostate cell lines （PC3, WPE1-NB26 and LNCaP） and performed growth inhibition assays. Reverse transcription-polymerase chain reaction and Western blot analysis were used to screen prostate cell lines for PSP94 and CRISP-3 expression. Mammalian expression constructs for human PSP94 and CRISP-3 were also generated and the expression, localization and secretion of recombinant protein were assayed by transfection followed by Western blot analysis and immunofluorescence assay. The effect that ectopic expression of PSP94 or CRISP-3 had on cell growth was studied by clonogenic survival assay follokving transfection. To evaluate the effects of coexpression of the two proteins, stable clones of PC3 that expressed PSP94 were generated. They were subsequently transfected with a CRISP-3 expression construct and subjected to clonogenic survival assay. Our results showed that PSP94 and CRISP-3 could each induce growth inhibition in a cell line specific manner. Although the growth of CRISP-3-positive cell lines was inhibited by PSP94, growth inhibition mediated by CRISP-3 was not affected by the presence or absence of PSP94. This suggests that CRISP-3 may participate in PSP94-independent activities during prostate tumourigenesis.展开更多
Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and star...Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% - 0.08%), sucrose (0.05% - 1.60%) contents of sweet potato were significantly different (p < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% - 24.6% and 75.4% - 80.5%, respectively. Swelling power and solubility were 2.42 - 2.88 and 0.11 - 0.32, 5.01 and 0.02 - 3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.展开更多
基金Supported by the Key Project of Chongqing City(cstc2014yykfA0030)~~
文摘[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling water blanching and steam blanching. [Methods] In order to obtain the optimal condition for microwave blanching, response surface methodology was used to construct a quadratic regression model describing the effects of microwave power, microwave time and calcium lactate concentration on the POD activity in C. frutescens. [Results] The optimal technology was obtained based on central composite design： 525 W microwave power, 64.5 s microwave time, and 0.08% calcium lactate concentration. Under this condition, POD enzyme activity of C. frutescens was desactivated and crispness of C. frutescens was 68.77 N. [Conclusions] This research would provide references for the crispness protection and enzyme deactivation of C. frutescens.
文摘基于CRISP-DM(cross-industry standard process for data mining)模型设计与实现了一个时序预测Web服务,对网站资源的下载需求量进行预测。重点阐述了CRISP-DM模型应用于时序预测任务时的设计思想和实现的关键技术。测试结果表明,该时序预测Web服务具有较高的预测准确率,部署快速,使用方便,对解决同类问题具有一定的示范和参考价值。
基金supported by the Natural Science Foundation of Shandong Province (Y2006A12)the Scientific Research Development Project of Shandong Provincial Education Department (J06P01)+2 种基金the Science and Technology Foundation of Universityof Jinan (XKY0808 XKY0703)the Doctoral Foundation of University of Jinan (B0633).
文摘To study the problem of knowledge translation in fuzzy approximation spaces, the concept of rough communication of crisp set in fuzzy approximation spaces is proposed. In a rough communication of crisp set in fuzzy approximation spaces, the problem of uncertainty exists, for each agent has a different language and cannot provide precise communication to each other. By means of some concepts, such as CF rough communication cut, which is a bridge between fuzzy concept and crisp concept, cut analysis of CF rough communication is made, and the relation theorem between CF rough communication and rough communication of crisp concept is obtained. Finally, in order to give an intuitive analysis of the relation between CF rough communication and rough communication of crisp concept, an example is given.
文摘Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.
文摘The prostate secretory protein of 94 amino acids （PSP94） has been shown to interact with cysteine-rich secretory protein 3 （CRISP-3） in human seminal plasma. Interestingly, PSP94 expression is redaced or lost in the majority of the prostate tumours, whereas CRISP-3 expression is upregulated in prostate cancer compared with normal prostate tissue. To obtain a better understanding of the individual roles these proteins have in prostate tumourigenesis and the functional relevance of their interaction, we ectopically expressed either PSP94 or CRISP-3 alone or PSP94 along with CRISP-3 in three prostate cell lines （PC3, WPE1-NB26 and LNCaP） and performed growth inhibition assays. Reverse transcription-polymerase chain reaction and Western blot analysis were used to screen prostate cell lines for PSP94 and CRISP-3 expression. Mammalian expression constructs for human PSP94 and CRISP-3 were also generated and the expression, localization and secretion of recombinant protein were assayed by transfection followed by Western blot analysis and immunofluorescence assay. The effect that ectopic expression of PSP94 or CRISP-3 had on cell growth was studied by clonogenic survival assay follokving transfection. To evaluate the effects of coexpression of the two proteins, stable clones of PC3 that expressed PSP94 were generated. They were subsequently transfected with a CRISP-3 expression construct and subjected to clonogenic survival assay. Our results showed that PSP94 and CRISP-3 could each induce growth inhibition in a cell line specific manner. Although the growth of CRISP-3-positive cell lines was inhibited by PSP94, growth inhibition mediated by CRISP-3 was not affected by the presence or absence of PSP94. This suggests that CRISP-3 may participate in PSP94-independent activities during prostate tumourigenesis.
文摘Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% - 0.08%), sucrose (0.05% - 1.60%) contents of sweet potato were significantly different (p < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% - 24.6% and 75.4% - 80.5%, respectively. Swelling power and solubility were 2.42 - 2.88 and 0.11 - 0.32, 5.01 and 0.02 - 3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.
