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降低食糖用量采用新糖源初探 被引量:1
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作者 姜逢腾 《食品与机械》 CSCD 1995年第6期17-18,共2页
在糕点生产加工行业,食糖是糕点生产的三大原料之一。它在糕点中起着相当重要的作用。食糖不仅增添糕点的色泽、香味及甜味,而且还起到改进糕点的组织状态增强内部骨架提高其营养价值及防腐等作用,因而它是糕点加工生产用量较大的原材... 在糕点生产加工行业,食糖是糕点生产的三大原料之一。它在糕点中起着相当重要的作用。食糖不仅增添糕点的色泽、香味及甜味,而且还起到改进糕点的组织状态增强内部骨架提高其营养价值及防腐等作用,因而它是糕点加工生产用量较大的原材料。可是由于食糖供应出现了紧张,价格不断上调,给产品生产带来一定的压力和困难。根据目前的情况,为适应食糖供应紧张的状况,降低生产成本,我们在基本不影响产品质量的前提下,一方面积极调整糕点产品结构,调整产品配方降低食糖用量,另一方面采用部分新糖源低聚糖以降低食糖用量进行了初步探索。 展开更多
关键词 糕点 用量 控制 新糖源
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The binding of MBL to common bacteria in infectious diseases of children 被引量:2
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作者 尚世强 陈国贤 +2 位作者 沈杰 于晓红 王克夷 《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》 SCIE CAS CSCD 2005年第1期53-56,共4页
Objective:To purify Mannan-binding lectin(MBL)from human serum and detect its binding ability to several kindsof bacteria common in infections diseases of children.Methods:MBL was purifide from human serum by affinity... Objective:To purify Mannan-binding lectin(MBL)from human serum and detect its binding ability to several kindsof bacteria common in infections diseases of children.Methods:MBL was purifide from human serum by affinity chromatographyon mannan-Sepharose 4B column.Its binding ability to eight species,97 stratus of bacteria was detected by enzyme-linked lectinassay(ELLA).Results:MBL has different binding ability to bacteria and shows strong binding ability to Klebsiella ornithinolvticaand Escherichia coli,but shows relatively lower binding ability to Staphylococcus haemolyticus,Enterobacter cloacae andStaphylococcus epidermidis.To different isolates of Klebsiella pneumoniae,Haemophilus influenzae and Staphylococcus aureus,MBL shows quite different binding ability.Conclusions:MBL has different binding ability to different bacteria,and has relativelystronger binding ability to Gram-negative bacteria.Its binding ability to different isolates of certain kinds of bacteria is quitedifferent. 展开更多
关键词 Mannan-binding lectin(MBL) CHILDREN Innate immunity BACTERIA
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