从“cake”和“pie”说起

在英语中“cake”指饼、糕、蛋糕，是指没有馅的糕饼。如：hot cake(热饼)；cheese cake(干酪饼)；potato cake(土豆饼)；sponge cake或者cake(蛋糕)。至于有馅的饼则称为pie，是以面粉为皮，以肉类或果实为馅的。现在人们最熟悉的莫过于“麦当劳大叔”做的apple pie(苹果排)和pineapple pie(菠萝排)了。香港人把“pie”译为“批”，

Solid state fermentation of rapeseed cake with Aspergillus niger for degrading glucosinolates and upgrading nutritional value

Background： Rapeseed cake is a good source of protein for animal feed but its utilization is limited due to the presence of anti-nutritional substances, such as glucosinolates （GIs）, phytic acid, tannins etc. In the present study, a solid state fermentation （SSF） using Aspergillus niger was carried out with the purpose of degrading glucosinolates and improving the nutritional quality of rapeseed cake （RSC）. The effects of medium composition and incubation conditions on the GIs content in fermented rapeseed cake （FRSC） were investigated, and chemical composition and amino acid in vitro digestibility of RSC substrate fermented under optimal conditions were determined. Results： After 72 h of incubation at 34℃, a 76.89% decrease in GIs of RSC was obtained in solid medium containing 70% RSC, 30% wheat bran at optimal moisture content 60% （w/w）. Compared to unfermented RSC, trichloroacetic acid soluble protein （TCA-SP）, crude protein and ether extract contents of the FRSC were increased （P〈 0.05） 103.71, 23.02 and 23.54%, respectively. As expected, the contents of NDF and phytic acid declined （P〈 0.05） by 9.12 and 44.60%, respectively. Total amino acids （TAA） and essential amino acids （EAA） contents as well as AA in vitro digestibility of FRSC were improved significantly （P 〈 0.05）. Moreover, the enzyme activity of endoglucanase, xylanase, acid protease and phytase were increased （P 〈 0.05） during SSF. Conclusions： Our results indicate that the solid state fermentation offers an effective approach to improving the quality of proteins sources such as rapeseed cake.

Down-regulation of tyrosinase,TRP-1,TRP-2 and MITF expressions by citrus press-cakes in murine B16 F10 melanoma

Objective:To investigate the suitability of citrus-press cakes,by-products of the juice industry as a source for the whitening agents for cosmetic industry.Methods:Ethylacetate extracts of citrus-press cakes(CCE)were examined for their anti-melanogenic potentials in terms of the inhibition of melanin production and mechanisim of melanogenesis by using Western Blot analysis with tyrosinese,tyrosinase-related protein-1(TRP-1),TRP2,and microphthalmia-associated transcription factor(MITF)proteins.To apply the topical agents,citrus-press cakes was investigated the safety in human skin cell line.Finally flavonoid analysis of CCE was also determined by HPLC analysis.Results:Results indicated that CCE were shown to down-regulate melanin content in a dose-dependent pattern.The CCE inhibited tyrosinase,TRP-2,and MITF expressions in a dose-dependent manner.To test the applicability of CCE to human skin,we used MTT assay to assess the cytotoxic effects of CCE on human keratinocyte HaCaT cells.The CCE exhibited low cytotoxicity at 50μg/mL.Characterization of the citrus-press cakes for flavonoid contents using HPLC showed varied quantity of rutin,narirutin,and hesperidin.Conclusions:Considering the anti-melanogenic activity and human safety,CCE is considered as a potential anti-melanogenic agent and may be effective for topical application for treating hyperpigmentation disorders.

Rice Bran Oil Extraction by Screw Press Method:Optimum Operating Settings,Oil Extraction Level and Press Cake Appearance

The appearance of rice bran ＇cake＇ or discharge from a screw press corresponds to the level of oil produced in the extraction process. The relationships between operating settings, oil extraction level and cake appearance were studied. Cake characteristics reliably indicate the expected oil recovery extraction level. These conclusions applyed to both Chainat 1 rice bran and parboiled rice bran. Variables were the speed of the screw press （set at five levels from 8.5 to 19.8 r/min） and corresponding clearance distances between the screw and barrel （set between 1.0 and 1.9 cm）. Results showed that the maximum levels of extraction were 4.17% for the rice bran and 8.20% for the parboiled rice bran. At the maximum extraction level, the apparatus continuously discharged cake that were hard, crispy, flaky, shiny and polished on one side but dull and coarse on the other.

Optimization of media constituents for the production of lipase in solid state fermentation by Yarrowia lipolytica from palm Kernal cake (Elaeis guineensis)

The production of extra cellular lipase in Solid State Fermentation (SSF) using Yarrowia lipolytica NCIM 3589 with Palm Kernal cake (Elaeis guineensis) has been studied. Different parameters such as incubation time, inoculum level, initial moisture content, carbon level and nitrogen level of the medium were optimized. Screening of various process variables has been accomplished with the help of Plackett-Burman design. The maximum lipase activity of 18.58 units per gram of dry fermented substrate (U/gds) was observed with the substrate of Palm Kernal cake in four days of fermentation.

<i>In Vitro</i>Antioxidative Activity and Antihypertensive Activity of Soy Sauce Cake Derived from the Manufacturing of Japanese Style Fermented Soy Sauce

As the manufacture of soy sauce produces a large quantity of soy sauce cake as one of food processing waste, it is necessary to search for possible ways for their utilization. Chemical composition of soy sauce cake was analyzed to use as a material of high-value functional ingredients. The results showed that soy sauce cake could be potentially used as functional ingredients rich in proteins, with high antioxidative activitiy, free radical scavenging activity, and antihypertensive activity. Based on their IC50 values, the hydrolysates from soy sauce cake were more significantly effective against superoxide anion radicals and ACE, compared with hydroxyl radicals and DPPH radicals. The present study indicates that a large amount of soy sauce cake can be used as source of proteins with good antioxidative activity, free radical scavenging activity, and antihypertensive activity. The utilization of soy sauce cake may be also to contribute to reduce food processing wastes and to resolve an environmental problem.

Effects and Mechanisms of Oil Cakes on the Growth of Cucumber (Cucumis sativus L.) Under Continuous Cropping System

Fxperiments on the effect of soil amendment with rape (Brassica chinensis L.) seed cake, cotton (Gossypium hirsutum L.) seed or sesame (Sesamum indicum L.) seed cake on the growth of cucumber seedlings under a continuous cropping system were conducted in a greenhouse environment. The results indicated that two applications of sesame seed cake (0.1 and 0.5 %, w/w) increased the growth of cucumber, but the rape oil cake showed a negative effect at a rate of 1.5% (w/w). The sesame seed cake was separated into four fractions (Ⅰ, Ⅱ, Ⅲ and Ⅳ) according to the polarity, and all four fractions had a positive effect on the growth of cucumbers under a continuous cropping system. Fraction number Ⅲ was isolated into 25 proportions by silicon column, and only oleic acid, palmitic acid and octadecanoic acid were identified in proportion 10 by GC-MS in which 93.3% was oleic acid and palmitic acid. The oleic acid had a significant and positive effect on cucumber growth under salt stress at the level 30 mmol and showed slight resistance to several pathogenic fungi.

Modification of mechanical properties by TiO_2 nano-particle for biodegradable materials made from palm oil sludge and activated sludge cake

Titanium dioxide (TiO2) nano-particle is widely used in composite materials to its improved mechanical properties.TiO2 nano-particle was used in the composite material that consists of palm oil sludge from the palm oil production and activated sludge cake from a papermaking process.TiO2 was synthesized by a hydrolysis of titanium isopropoxide.The parameter was investigated by the mole ratio of reactant to different solvents (isopropanol and isobutanol).The solution was prepared by adjusting pH to acid solution,resulting in different sizes and distributions of precipitate which was heated at different temperatures.The obtained samples were then morphologically and structurally characterized using X-ray diffraction (XRD) and particle size distribution (PSD).The experimental results show that the TiO2 sample from isopropanol solvent with heated temperature of 600 °C exhibits the best results.Consequently,different mass fractions of TiO2 (0,0.5%,1.0%,2.0%,4.0% and 8.0%) were used for specimens that were made from palm oil sludge mixed with activated sludge cake.All samples were later characterized by 3-point bending test and compression test.The results indicate that the adding 0.5% and 1.0% TiO2 particles to the composite material outperforms the other fractions in terms of enhancing mechanical properties.Nonetheless,mechanical properties tends to decrease when adding 2.0% TiO2.

Cake models applied to evaluate the fouling mechanism in separation of anionic polyacrylamide using modified PVDF ultrafiltration membranes

In the present study,nano-sized TiO2 /Al2O3 modified PVDF membranes (MM) were fabricated and utilized for anionic polyacrylamide ( APAM) separation. The results showed that,compared with PVDF membrane (OM) ,the contact angle of MM decreases from 83. 64° to 67. 42°,which indicates the increase of the hydrophilicity of MM. The relative flux (RF) decline curve of this ultrafiltration of APAM in water with time shows an obvious two stage properties. The cake filtration models were used to predict the performance of different time over the complete range of filtration times. All the four cake models could simulate this UF process to a certain extent,and the suitability of the two kinds of membranes was: cake filtration > intermediate pore blocking > standard pore blocking > complete pore blocking models. However,they became more and more unsuited to this process with time extending. Surface and cross-sectional morphology of membrane was investigated by SEM to make an advanced certificate of this UF mechanism.

Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm3/g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the quality and nutritional properties of gluten-free rice cakes could be improved when using 20%, 30% of sorghum flour and 20% of germinated chickpea flour as substitution levels of rice flour.

Effect of Blending Doum (<i>Hyphaene thebaica</i>) Powder with Wheat Flour on the Nutritional Value and Quality of Cake

Pastry is an essential part of food stuff people like, especially preferring those made of wheat flour: cakes, biscuits, pancakes, etc. The nutritive value of the products mentioned above is not high. Therefore, there is a need to increase it by adding something like doum fruit (Hyphaene thebaica L.), which is a widespread in Upper Egypt. Doum fruit is a rich source of fibers and antioxidants, also other valuable substances such as carbohydrates and minerals especially potassium (K for people suffering from blood pressure problems). This investigation was carried out to study the possibility of utilization doum fruit powder in cake production. Five levels of wheat flour substitution were used 0%, 5%, 10%, 15% and 20% to produce cake. Also, the effects of blends on farinograph parameters were studied. Results indicated that substitution of doum powder (D.P) led to increase the water absorption (%) and dough weakening (B.U), whereas dough stability (min) was decreased. The water holding capacity of blends increased with increasing the level of substitution. The chemical, physical and sensory characteristics of the prepared cakes were studied. Results showed that increasing the levels of substitution increased the total fat, crude fiber and ash contents in produced cake compared with control. Minerals of the produced cake showed an increment in K and Mg, while slightly increment in Ca, Fe and Zn with increasing the level of substitution. Total phenol and antioxidant activity (AO) increased in substituted cake. Physical attributes of the produced cakes were evaluated and results showed that volume of substituted cakes decreased with increasing the level of replacement except for 10% level it increased. Results of textural analysis showed that D.P fiber decreased all the parameters. Concerning cake color, as the percentage of D.P increased, the color of the cake became darker and had high a and b values. The sensory evaluation results showed an insignificantly decrease in the acceptability by increasing the doum powder substitution comparing with control.

TREATMENT OF 42 CASES OF ASTHMA WITH ACUPUNCTURE PLUS DRUG-CAKE MOXIBUSTION

In the present paper, 42 cases of asthma patients were treated with acupuncture anddrug-cake moxibustion at Dazhui (GV 14), Feishu (BL 13), Jueyinshu (BL 14), etc.. After treatment, of the 42 cases, 10 (23. 8 % ) had controlled their symptoms, 15 (35. 7 % ) experienced markedimprovement, l3 (31. 0 % ) had improvement and 4 (9. 5 % ) had not any effect, with the effectiverate of 90. 5 %.

Effect of Flotation Reagents on the Cake Moisture of Copper Concentrate

The effect of reagents used in separating chalcopyrite from pyrite on the cake moisture of the copper concentrate at Daye Iron Mine Mineral Processing Plant was investigated. The results showed that the dosage of lime used for depressing pyrite was the main factor that increased the filter cake moisture of copper concentrate. With increasing the dosage of lime, the cake moisture of copper concentrate increased sharply. The cause was concluded to be the addition of lime to the pulp, which resulted in the formation of floc and a high pH value. The collector Z-200#, used for collecting chalcopyrite, had, as well, an adverse effect on the cake moisture of copper concentrate, but its effect was inferior in respect to that of lime. The cake moisture of copper concentrate can be decreased by changing the method with which lime is added and the pH value of pulp is regulated. The experiment results showed that the sulfuric acid was the best regulator. When the clarified liquor of lime was used as a depressant and the pH value of the pulp was regulated to 6.5€*7.0 by adding sulfuric acid, the cake moisture of copper concentrate was reduced from 15.49% to 13.13%. The examination of chalcopyrite surface by using ESCA (Electron Spectroscopy for Chemical Analysis) showed that calcium sulfate and iron hydroxide had formed on the surface of chalcopyrite when lime was added to the pulp. The formation of calcium sulfate and iron hydroxide on its surface increased the hydrophilicity of chalcopyrite so that its cake moisture increased. The addition of sulfuric acid to the pulp not only removed the calcium sulfate, but also reduced the concentration of iron hydroxide on the surface of chalcopyrite so that the cake moisture of copper concentrate was decreased.

THE INFLUENCE OF MEDICINAL CAKE-SEPARATED MOXIBUSTION UPON RED BLOOD CELL IMMUNITY AND FREE RADICAL IN THE AGED

Eighty-six senile persons,aged 60 years old or over,were treated by medicinalcake-separated moxibustion and the influence of moxibustion upon red blood cell immunity func-tion and free radical was observed.We have adopted the principle of tonifying the kidney andstrengthening the spleen,promoting blood flow and removing blood stasis.The tonic points suchas Dazhui（GV 14）,Shenshu（BL 23）,Guanyuan（CV 4）,Shenque（CV 8）and Zhsanli（ST36）were chosen.Besides,it was supplemented with the principle of nourishing blood,tonifyingspleen and replenishing essence,using medicinal cake moxibustion.The moxibustion was givenonce every other day,three moxa-cone on each point,and twenty-four times as a therapeuticcourse.The total moxibustion amount is 264 moxa-cone.Before and after the treatment,wemeasured the red blood cell immunity function（RBC-C3b,RBC-IC,RFER,RFIR）,the SOD ac-tivity of RBC,and the contents of serum LPo. Results show that in senile person,the RBC-C3b rosette formation falls while the

Microbiological Quality of Surface Water Treated with <i>Moringa oleifera</i>Seeds or Cakes during the Storage: Case Study of Water Reservoirs of Loumbila, Ziga and Ouaga 3 Dams in Burkina Faso

Water purification with Moringa oleifera seeds has received a lot of attention because it reduces water turbidity and pathogenic microorganisms. However, it is important to define the optimum conditions of storage to preserve the treated water quality. The study aims to investigate microbial quality of water treated with Moringa oleifera seeds or cake coagulants in relation to the storage temperature and shelf life in order to define the optimum conditions of storage. A total of 45 water samples from 3 water reservoirs of Loumbila, Ziga and Ouaga 3 dams were collected in sterile glass bottles and treated in triplicate with Moringa oleifera seeds or defatted cakes coagulants. Treated water samples obtained at optimum conditions were stored at room temperature (25°C - 30°C) and at 4°C. Fecal bacteria pollution indicators (Escherichia coli, fecal coliforms and fecal streptococcus) and parasites were monitored every 24 hours during three (3) days based on laboratory standard methods. Data were analyzed using the Student’s t-test and XLSTAT 7.5.2 statistical software. From the results obtained, bacterial indicators increased significantly with storage temperature (p and shelf life (p . However, for all water samples, bacterial growth was more important in samples treated with Moringa oleifera cakes than seeds (p . For water samples treated with Moringa oleifera seeds and stored at room temperature, bacterial increase after 72 hours was 57 - 80, 42 - 50 and 22 - 47 CFU/100 ml for fecal coliforms, E. coli and fecal streptococcus, respectively. With Moringa oleifera cake’s treatment, the increase was 63 - 104, 57 - 82 and 28 - 52 for the same indicators, respectively. Bacterial growth was also more important at room temperature than at 4°C. Thus, microbiological quality of water treated with Moringa oleifera seeds was better than cakes whatever storage temperature and shelf life. Overall, water treated with Moringa oleifera seeds should be stored at low temperature and consumed within 24 hours.

Effectiveness of <i>Moringa oleifera</i>Defatted Cake versus Seed in the Treatment of Unsafe Drinking Water: Case Study of Surface and Well Waters in Burkina Faso

Safe drinking water access for rural populations in developing countries remains a challenge for a sustainable development, particularly in rural and periurban areas of Burkina Faso. The study aims to investigate the purifying capacity of Moringa oleifera defatted cake as compared to Moringa oleifera seed in the treatment of surface and well waters used for populations alimentation. A total of 90 water samples were collected in sterile glass bottles from 3 dams’ water reservoirs, a river, and a large diameter well, respectively. The water samples were treated in triplicate with Moringa oleifera seed and defatted cake coagulants. At different settling time and coagulant concentration, turbidity and pH were measured to determine the optimal conditions and factors influencing treatment with regard to sampling source. Nine physicochemical parameters (turbidity, pH, nitrates, nitrites, calcium, magnesium, total hardness, organic matter and sulfates), three bacterial fecal pollution indicators (Escherichia coli, fecal Coliforms and fecal Streptococcus) and parasite cysts were monitored based on laboratory standard methods. Data were analyzed using the Student’s t test and XLSTAT 7.5.2 statistical software. From the results obtained, for the same concentration of coagulant, settling time providing the lowest turbidity was significantly shorter (p Moringa oleifera cake than seed. Optimum settling time with Moringa oleifera cake was between 15 - 60 min versus 60 - 120 min, with Moringa oleifera seed. Both treatments significantly reduced minerals concentration in water excepted sulfates for which the concentration reversely increased. However, only Moringa oleifera cake treatment reduced organic matter content in all the water samples, while it increased with Moringa oleifera seed one (p < 0.0001). The reduction of microbial pollution indicators was 92% - 100% with M. oleifera cake treatment and 84% - 100% with M. oleifera seed one. Overall, for all water samples, Moringa oleifera cake treatment appeared more efficient in improving drinking water quality than the M. oleifera seed treatment.

22个芍药品种种籽功能性成分分析

以22个芍药品种为试验材料,探究其出仁率、出油率以及种籽中籽油、籽粕和种皮中的功能性成分和含量。结果表明,通过超临界流体萃取仪提取芍药籽油,测得参试品种出油率为15.96%~26.62%,平均为22.12%;经气相色谱-质谱联用仪分析表明,参试芍药籽油中的脂肪酸主要为油酸、亚麻酸、亚油酸、硬脂酸、棕榈酸等,籽油中的总不饱和脂肪酸超过85%,营养价值和保健功能较高,具有开发利用的潜力;芍药籽油榨取后副产物籽粕中总黄酮、芍药苷和粗蛋白的含量分别为7.78 mg/g、24.85 mg/g和16.92%,种皮中总黄酮和白藜芦醇的含量分别为107.30和3.11 mg/g。综上所述,籽粕和种皮既可作为功能性营养保健品的原料开发利用,也可作为新型高营养饲料使用,表明芍药具有较高的综合利用潜力,能够为相关产业的发展提供重要参考。

A Cameroonian Traditional Cake (<i>Komba</i>) Prepared Using Yellow Maize Reduce Vitamin A Deficiency in Lactating Mothers

Vitamin A deficiency (VAD) is a widespread public health problem in developing nations affecting greatly pregnant and lactating women. To alleviate the deficiency, many strategies were set up by the Cameroonian authorities. However, the level of VAD is still very high, thus the option of supplementation of foods remains a very important option. The aim of this study was to evaluate the impact of a food supplementation with komba, a Cameroonian traditional yellow maize cake, on vitamin A status of lactating mothers in Ngaoundere town. To achieve this, 40 lactating mothers were recruited in four health facilities of the Ngaoundere town. They were dewormed and subdivided in two groups of 20 subjects each and fed for two months. The test group received 200 g of yellow maize cake while the control group received 200 g of white maize. 24-hour dietary recall was used to assess their food intake during the study period. Blood sample were collected at the beginning and the end of the study and the serum retinol determined. Results show that before the supplementation, 45% of the women had inadequate level of serum retinol in each group. At the end of the 2 months of supplementation, 30% of the control group remained inadequate, while the totality of all the women in the test group had adequate serum retinol levels (≥1.05 μmol/l). That means an improvement of the vitamin A status in the test group. Results also show a significant (p < 0.05) increase of 36.3% of serum retinol in the test group against 3.8% in the control group. The women of the test group had more chances to see their serum retinol increasing compared to the control group. Consumption of yellow maize cake therefore improves the vitamin A status of lactating mothers. The population can therefore change their habits to consume yellow maize instead of the white maize variety popularly consumed.

Characterization of the Crystal Structure of Sesame Seed Cake Burned by Nd: YAG Laser

This paper reports obtaining of useful and high-value materials from sesame seed cake (SSC). For this purpose, SSC sample was burned for 30 s using Nd: YAG laser with output power 60 W. The products of this process and non-burned SSC were characterized by X-ray diffractometer (XRD), energy dispersive x-ray (EDX) and Fourier transform infrared (FTIR) so as to investigate its crystal structure and chemical components. XRD results of the SSC before burning process showed amorphous silica, rhombohedral phase of carbon, monoclinic phase of aluminum chloride, the hexagonal phase of moissanite-4H, (yellow, black) and hexagonal phase of graphite-2H, C (black). While the results of the burned SSC sample showed that the burning process using the power of Nd: YAG laser cased in appearing of crystalline hexagonal phase for silica and Carbon Nitride and converting the rhombohedral phase of Carbon into hexagonal phase. FTIR showed a number of absorbance peaks assigned to silica.

Effects of treatment methods on the nutritional value of cotton seed cake for laying hens

The effects of treatment methods on the nutritive value of cotton seed cake (CSC) for laying hens were examined. Olympia laying hens (n = 96) were assigned randomly to a 2 × 3 factorial combination of fermented or unfermented CSC supplemented with enzyme, Vitamin E and ferrous sulphate over a 4-week feeding period. CSC was incorporated at 15% in the diets. Results showed no significant differences (P > 0.05) in feed intake, body weight gain and egg weight due to treatments. However, hen-day egg production was significantly reduced (P 0.05). Serum concentration of total protein among dietary treatments was lower (P 0.05) for all treatments. Generally, activities of alanine and aspartate aminotransferases increased (P < 0.05) among CSC dietary treatments compared with the control diet. The interaction between CSC form and additives had no significant effect on any of the parameters. The results of this study indicate that the treatment methods employed for CSC could not significantly improve its nutritive value for egg production at 15% level in the diet of laying hen.