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Sensory Evaluation of Freeze-Dried Facial Mask and Analysis of User Profile
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作者 Qi Rong Chu LiLing Wang Feifei 《China Detergent & Cosmetics》 CAS 2024年第3期41-49,共9页
To thoroughly understand market opportunity of freeze-dried facial mask and deeply get insight of consumers’usage behavior and needs,evaluate sensory feelings of 10 screened commercial freeze-dried facial mask produc... To thoroughly understand market opportunity of freeze-dried facial mask and deeply get insight of consumers’usage behavior and needs,evaluate sensory feelings of 10 screened commercial freeze-dried facial mask products,group test products according to the differences of sensory attributions via Principal Component Analysis(PCA)and Agglomerative Hierarchical Clustering(AHC),pick up the representative products.Freeze-dried facial mask users evaluate satisfaction degree of picked up products and participate survey of usage behavior/cognition.Analyze consumer data by AHC to get consumer segmentations and their profile.The test results show that,sensory data and consumer data,which is from consumers test of screened representative products by performing PCA and AHC on sensory data,can be verified mutually.It is helpful to understand the needs of consumer segmentations and reason to buy by combining sensory data and consumer test. 展开更多
关键词 freeze-dried facial mask sensory evaluation consumer satisfaction evaluation PCA AHC user profile
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柯乐猪CRISP 3基因SNP鉴定及其对繁殖性状的影响
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作者 向进 王春源 +3 位作者 吴燕 谭元成 杨酸 张依裕 《浙江农业学报》 CSCD 北大核心 2024年第6期1270-1278,共9页
为分析富半胱氨酸的分泌蛋白3(cysteine rich secretory protein 3,CRISP3)基因单核苷酸多态性(single nucleotide polymorphism,SNP)位点对柯乐猪繁殖性状的影响,采用Sanger测序法检测250头健康经产柯乐猪母猪CRISP 3基因的SNP突变位点... 为分析富半胱氨酸的分泌蛋白3(cysteine rich secretory protein 3,CRISP3)基因单核苷酸多态性(single nucleotide polymorphism,SNP)位点对柯乐猪繁殖性状的影响,采用Sanger测序法检测250头健康经产柯乐猪母猪CRISP 3基因的SNP突变位点,利用SPSS 22.0软件分析SNP位点与柯乐猪产活仔猪数、初生窝重、初生均重、断奶窝重、断奶仔猪数和断奶均重6个指标的关联性。结果显示,在柯乐猪CRISP 3基因第4内含子共发现3个SNP突变位点,即g.43796318T>C、g.43796424T>A和g.43796425G>T,均存在3种基因型。g.43796318T>C和g.43796424T>A位点的优势基因型为TT,优势等位基因为T;g.43796425G>T位点的优势基因型为GG,优势等位基因为G。χ^(2)检验显示,g.43796318T>C位点基因型分布符合Hardy-Weinberg平衡状态(P>0.05);g.43796424T>A和g.43796425G>T位点基因型分布均极显著(P<0.01)偏离Hardy-Weinberg平衡状态。3个SNP位点的多态信息含量(PIC)为0.25~0.50,表现为中度多态。连锁不平衡分析显示,g.43796424T>A与g.43796425G>T之间存在强连锁不平衡。关联分析显示,g.43796318T>C位点TT和CC基因型个体的初生窝重和初生均重均显著(P<0.05)高于TC基因型;g.43796424T>A位点TA基因型个体的产活仔猪数、初生窝重和断奶仔猪数均显著(P<0.05)高于TT和AA基因型;g.43796425G>T位点GT基因型个体的产活仔猪数、初生窝重和断奶仔猪数均显著(P<0.05)高于GG和TT基因型。双倍型关联分析显示,双倍型H2H4(CCTAGT)个体的产活仔猪数、初生窝重、断奶仔猪数和断奶窝重显著(P<0.05)高于H1H2(TCTAGT)个体和H2H2(CCAATT)个体;双倍型H2H2(CCAATT)个体的初生均重显著(P<0.05)高于除H4H4(CCTTGG)个体外的其他个体,且其断奶均重显著(P<0.05)高于其他双倍型个体。CRISP 3基因第4内含子上的3个突变位点与柯乐猪的6个繁殖性状均存在显著关联,可作为柯乐猪繁殖性状选择的候选分子标记。 展开更多
关键词 柯乐猪 crisp 3基因 单核苷酸多态性 繁殖性状
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CRISP教学法对提高住院医师心律失常识别能力的应用研究
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作者 赵健 《中国毕业后医学教育》 2024年第10期768-771,787,共5页
目的探讨应用一般人群心律识别(cardiac rhythm identification for simple people,CRISP)教学法对住院医师心律失常心电图判读能力的影响。方法纳入2023年1月—2023年6月在海军军医大学第二附属医院心血管内科轮转的72名住院医师为研... 目的探讨应用一般人群心律识别(cardiac rhythm identification for simple people,CRISP)教学法对住院医师心律失常心电图判读能力的影响。方法纳入2023年1月—2023年6月在海军军医大学第二附属医院心血管内科轮转的72名住院医师为研究对象,分为观察组和对照组,观察组进行CRISP教学法教学,对照组进行传统教学,授课结束后对两组住院医师进行考核及问卷调查。结果观察组的心律失常心电图测试总得分、致命性心律失常的识别正确率均显著优于对照组,差异有统计学意义(P<0.05)。问卷调查结果显示,观察组认为CRISP在提高心电图的判读能力、增加心电图学习积极性及热情、对教学模式满意度,以及对教学效果的满意度评分均高于对照组(均P<0.05)。结论应用CRISP教学心电图,可显著提升住院医师心律失常心电图的判读能力和住院医师的学习满意度。 展开更多
关键词 crisp 住院医师规范化培训 心电图 心律失常
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富含半胱氨酸的分泌蛋白(CRISPs)在哺乳动物授精过程中的作用 被引量:5
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作者 丹彤 黄文强 +1 位作者 白雪 邢万金 《生物学杂志》 CAS CSCD 2014年第3期69-73,共5页
雌雄配子间的结合与融合是哺乳动物授精成功的关键步骤,哺乳动物富含半胱氨酸的分泌蛋白CRISPs家族是一个进化上高度保守的蛋白家族,参与了精卵结合与融合过程,并在其中扮演了多种角色。目前从雄性小鼠生殖道中分离出4个CRISPs家族成员... 雌雄配子间的结合与融合是哺乳动物授精成功的关键步骤,哺乳动物富含半胱氨酸的分泌蛋白CRISPs家族是一个进化上高度保守的蛋白家族,参与了精卵结合与融合过程,并在其中扮演了多种角色。目前从雄性小鼠生殖道中分离出4个CRISPs家族成员:附睾的CRISP1、睾丸的CRISP2、分布广泛的CRISP3以及与人CRISP1同源的CRISP4,对CRISPs家族蛋白成员的晶体结构分析揭示出CRISP蛋白含有两个功能域,一个是位于N末端的结构保守的CAP结构域,另一个是位于C末端的CRISP蛋白家族特有的CRISP功能域。CAP功能域中含有CAP基序,CRISP功能域由一个短的铰链区和一个离子通道调节区组成,并通过铰链区与CAP结构域相连接。简要回顾了各种CRISP蛋白的发现和特性鉴别过程,希望能从CRISPs的角度对哺乳动物精卵识别、结合与融合的分子机制有更好的了解。 展开更多
关键词 crisps 精子 获能 融合
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Ag/TiO_2/freeze-dried graphene nanocomposite as a high performance photocatalyst under visible light irradiation 被引量:4
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作者 Ziaeddin Jafari Nader Mokhtarian +3 位作者 Ghader Hosseinzadeh Mousa Farhadian Asghar Faghihi Farideh Shojaie 《Journal of Energy Chemistry》 SCIE EI CAS CSCD 2016年第3期393-402,共10页
Ag/TiO2/freeze-dried graphene nanocomposites have been prepared via a facile one-step solvothermal method for the photocatalytic degradation of Rh B under visible light irradiation. During the solvothermal process, re... Ag/TiO2/freeze-dried graphene nanocomposites have been prepared via a facile one-step solvothermal method for the photocatalytic degradation of Rh B under visible light irradiation. During the solvothermal process, reduction of graphene oxide and loading of Ag/TiO2nanoparticles on graphene sheets were achieved. Investigation of chemical state of products showed that covering of Ag/TiO2surface with higher weight ratio of graphene resulting in that Ag metals in Ag/TiO2were oxidized to Ag2 O in nanocomposite structure after solvothermal process. Degree of photocatalytic activity enhancement strongly depends on the coverage of Ag/TiO2surface by porous graphene. The sample of 1 wt% porous graphene hybridized Ag/TiO2showed the highest photocatalytic activity, which is related to high migration efficiency of photoinduced of electrons and reduction of electron–hole recombination rate due to high electrical conductivity of graphene. Expanding of absorption to visible light region was ascribed to surface plasmon resonance effect of Ag metals and presence of graphene. Investigation of photocatalytic performance of formic acid as a dye-less organic pollutant showed that dye sensitization effect of Rh B molecules during evaluation of photocatalytic performance was negligible. 展开更多
关键词 freeze-dried graphene TiO_2 Ag PHOTOCATALYST NANOCOMPOSITE
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Study of self-made freeze-dried bilayered fibrin-binding amniotic membrane in ocular trabeculectomy in rabbits 被引量:3
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作者 Wan Li, Ming-Chang Zhang 《International Journal of Ophthalmology(English edition)》 SCIE CAS 2011年第6期582-589,共8页
AIM: To investigate the antifibrotic effect of freeze-dried bilayered fibrin-binding amniotic membrane on trabeculectomy in a rabbit model. METHODS: Twenty-four Japanese white rabbits were randomized into three groups... AIM: To investigate the antifibrotic effect of freeze-dried bilayered fibrin-binding amniotic membrane on trabeculectomy in a rabbit model. METHODS: Twenty-four Japanese white rabbits were randomized into three groups: the experimental group (ocular trabeculectomy in combination with freeze-dried bilayered fibrin-binding amniotic membrane transplantation), the control group (ocular trabeculectomy in combination with natural bilayered fibrin-binding amniotic membrane) and the blank group (single trabeculectomy). Clinical observation, hematoxylin-eosin staining, Massion staining, real-time PCR and immunohistochemistry for alpha -SMA were performed on days 7, 14, 21 and 30 following surgery. RESULTS: Statistical differences were noted in survival. analysis and intraocular pressure(IOP) among groups on days 7, 14, 21 and 30 following surgery. Histology, immunohistochemistry and real-time PCR further demonstrated that trabeculectomy in combination with freeze-dried bilayered fibrin-binding amniotic membrane resulted in good wound healing and no scar formation. CONCLUSION: Self-made freeze-dried bilayered fibrin-binding amniotic membrane may inhibit the formation of scarring in glaucoma after trabeculectomy. 展开更多
关键词 freeze-dried fibrin-binding amniotic membrane TRABECULECTOMY
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The Characteristic Relationship Between Oil Uptake and Moisture Content during the High Temperature Immersion Frying of Thin Potato Crisps 被引量:4
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作者 Christopher R.Southern 陈晓东 Mohammed M.Farid 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 2004年第6期818-821,共4页
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
关键词 oil uptake moisture content frying process thin potato crisps
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Efficacy of Yiqi Fumai (Freeze-Dried Powder) on Ischemic Diastolic Heart Failure 被引量:1
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作者 Dalin Song Mengfen Hu +3 位作者 Tongliang Han Hua Zhang Yongjun Mao Tao Tian 《Chinese Medicine》 2014年第2期75-86,共12页
Objective: To evaluate the efficacy of Yiqi Fumai freeze-dry powder (YFP) on ischemic diastolic heart failure. Methods: 100 patients diagnosed with unstable angina accompanying ischemic diastolic heart failure (IDHF) ... Objective: To evaluate the efficacy of Yiqi Fumai freeze-dry powder (YFP) on ischemic diastolic heart failure. Methods: 100 patients diagnosed with unstable angina accompanying ischemic diastolic heart failure (IDHF) were selected randomly. 52 patients with TCM syndrome of qi-yin deficiency were divided into Chinese and Western combination therapy group. 48 patients have no TCM syndrome of qi-yin deficiency, and were treated with standard western medicine. After treatment, Seattle Angina Questionnaire Evaluation, ECG, conventional and stress echocardiography (SE) index, NT-proBNP were compared between before and after treatment. Results: The differences of PL, TS, DP between before and after treatment by YFP were statistically significant 展开更多
关键词 Yiqi Fumai (freeze-dried Powder) DIASTOLIC Heart Failure Seattle ANGINA QUESTIONNAIRE (SAQ) Evaluation Stress ECHOCARDIOGRAPHY
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Effect of Salt on the Sensory and Keeping Quality of Orange Fleshed Sweetpotato Crisps
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作者 Gaston Ampek Tumuhimbise Joanita Orishaba +1 位作者 Abel Atukwase Agnes Namutebi 《Food and Nutrition Sciences》 2013年第4期454-460,共7页
The study was carried out to determine the effect of salt on the sensory, nutritive and keeping quality of OFSP crisps. Crisps were made by deep frying slices of approximately 3.5 mm thickness treated with, 2% and 4% ... The study was carried out to determine the effect of salt on the sensory, nutritive and keeping quality of OFSP crisps. Crisps were made by deep frying slices of approximately 3.5 mm thickness treated with, 2% and 4% table salt. A control with no salt treatment was prepared alongside the treated ones. Two varieties of OFSP;Ejumula and Kakamega were used in the study. After deep frying, the crisps were cooled to room temperature, packed in paper-lined high density polythene pouches and stored in a dark cupboard at room temperature for three months. During the storage period, the crisps were analyzed for proteins, fat and carotenoid content. Changes in sensory attributes were analyzed using a semi-trained panel. Results indicated that freshly prepared crisps treated with 2% salt had the highest acceptability mean scores for all attributes while there was no significant difference (p > 0.05) between crisps made from either Ejumula or Kakamega variety. Carotenoid content decreased with increase in salt concentration in both OFSP varieties. Shelf-life studies showed that the decline in sensory attributes started after 2 months of storage. The study shows that OFSP crisps treated with 2% salt are more acceptable and reasonably stable during storage. 展开更多
关键词 SALT ORANGE Fleshed Sweetpotatoes Β-CAROTENE crisps SENSORY Evaluation
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Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps
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作者 Nafeesa Ali Kolawole O. Falade John O. Akingbala 《Food and Nutrition Sciences》 2012年第2期224-232,共9页
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
关键词 SWEET POTATO Cultivars French FRIES crisps STARCHES PASTING Properties Sensory Attributes
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Viability of Two Freeze-dried Strains of Bifidobacterium Preparations at Various Temperatures during Prolonged Storage
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作者 DUPeng DULi-hui HUOGui-cheng 《Journal of Northeast Agricultural University(English Edition)》 CAS 2005年第1期48-52,共5页
Viability of bifidobacteria in freeze-dried probiotic products at various temperatures during prolonged storage was assessed. Bifidobacterium longum and Bifidobacterium infantis were freeze-dried. The freeze-dried pre... Viability of bifidobacteria in freeze-dried probiotic products at various temperatures during prolonged storage was assessed. Bifidobacterium longum and Bifidobacterium infantis were freeze-dried. The freeze-dried preparations were stored at -18 , 4 , and 20 ℃. Cell counts were enumerated using BS agar at 37 ℃ for 48 h under anaerobic conditions at 0, 45 and 120 days. Storage at 20 ℃ showed the greatest decline in the viability of bifidobacteria, whereas that at -18 ℃ showed the least decrease. 展开更多
关键词 BIFIDOBACTERIUM VIABILITY storage temperature FREEZE-DRYING
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Effects of Cultivar, Frying Temperature and Slice Thickness on Oil Uptake and Sensory Quality of Potato Crisps Processed from Four Kenyan Potato Cultivars
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作者 G. O. Abong M. W. Okoth +1 位作者 J. K. Imungi J. N. Kabira 《Journal of Agricultural Science and Technology(A)》 2011年第2X期156-163,共8页
The effects of potato cultivar, frying temperature and slice thickness on oil uptake and sensory quality of potato crisps were investigated in four Kenyan cultivars. Potato tubers were peeled, washed and cut into slic... The effects of potato cultivar, frying temperature and slice thickness on oil uptake and sensory quality of potato crisps were investigated in four Kenyan cultivars. Potato tubers were peeled, washed and cut into slices of thickness 1.0 mm, 1.5 mm and 2.0 mm. Each size was fried at a constant temperature of 170 ℃ for 3-5 minutes. For frying temperature evaluation, the potatoes for all cultivars were cut into a uniform thickness of 1.5 mm and fried at temperatures of 160, 170 and 180 ℃ for 2-5 minutes. Crisps made from the four cultivars differed significantly (P 〈 0.05) in oil absorbed which ranged from 35.12% in Dutch Robyjn to 36.52% in clone 391,691.96. Tuber dry matter differed significantly (P 〈 0.05) among the cultivars ranging from 20.99% in clone 391691.96 to 25.29% in variety Dutch Robyjn. Tuber dry matter content was found to be negatively correlated to oil content of crisps; oil content increased with decrease in dry matter content. For each cultivar, the oil content of crisps differed significantly (P 〈 0.05) with temperatures and was higher at frying temperatures of 160 ℃ and lowest at 180 ℃, respectively. The oil content was significantly (P 〈 0.05) higher in slices of 1.0 mm thick than in slices of 1.5 mm and 2.0 mm; the amount ofoil absorbed decreased with increase in slice thickness. There was significant correlation (P 〈 0.05, r = -0.834) between oil content as determined in the laboratory and sensory scores. Results showed that high dry matter, slice thickness and temperature of frying resulted in reduced oil absorption by crisps during processing. 展开更多
关键词 Slice thickness frying temperatures oil content potato crisps CULTIVAR
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Component Analysis of Shuanghuanglian Freeze-dried Powder and Its Effects on Human Hepatocyte Function when Combined with Cefradine
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作者 Junlong YU Dazhi XU +1 位作者 Ruyan WEN Xiangling LI 《Medicinal Plant》 CAS 2022年第6期44-48,共5页
[Objectives]To detect the contents of components in Shuanghuanglian freeze-dried powder and to explore the effects of Shuanghuanglian freeze-dried powder and its components on human hepatocytes(HL-7702)alone or in com... [Objectives]To detect the contents of components in Shuanghuanglian freeze-dried powder and to explore the effects of Shuanghuanglian freeze-dried powder and its components on human hepatocytes(HL-7702)alone or in combination with cefradine.[Methods]High performance liquid chromatography(HPLC)was used to detect the contents of baicalin,wogonin,chlorogenic acid and forsythin,the main components of Shuanghuanglian freeze-dried powder.HL-7702 cells were cultured with Shuanghuanglian freeze-dried powder and the main components of Shuanghuanglian freeze-dried powder alone or in combination with cefradine.Enzyme linked immunosorbent assay(ELISA)was used to detect the contents of alanine aminotransferase(ALT)and aspartate aminotransferase(AST)in the cell supernatant after culture,and HPLC was used to detect the expression level of adenosine diphosphate(ADP)and adenosine triphosphate(ATP);agarose gel electrophoresis was used to detect the expression of cyclooxygenase 2(COX-2)and heme oxygenase-1(HO-1)in HL-7702 cells.[Results]In Shuanghuanglian freeze-dried powder for injection,the content of baicalin was the highest,and the content of wogonin was the lowest.Compared with the control group,the expressions of AST and ALT in human hepatocytes(HL-7702)in high-dose baicalin group,forsythin group and wogonin group decreased(P<0.05,P<0.01),while the expression of ALT in chlorogenic acid+cefradine group(0.046 mg/mL)and forsythin+cefradine group(0.046 mg/mL)increased(P<0.05,P<0.01),and the expression of AST had no significant difference(P>0.05);the results in the low-dose group were similar to those in the high-dose group.Compared with the control group,ATP expression in chlorogenic acid group,chlorogenic acid+cefradine group(0.046 mg/mL)and forsythin+cefradine group(0.046 mg/mL)in the high-dose group decreased(P<0.05,P<0.01),and ADP expression was not significantly different(P>0.05);in the low-dose group,the expression of ATP and ADP increased in baicalin group(P<0.05),but decreased in wogonin group,baicalin+cefradine group(0.046 mg/mL)and wogonin group+cefradine group(0.046 mg/mL)(P<0.05,P<0.01).Compared with the control group,the expressions of COX-2 and HO-1 in HL-7702 cells in the cefradine group showed no significant difference(P>0.05).The expression of HO-1 and COX-2 in the different dose groups of Shuanghuanglian and the group combined with cefradine increased,and the difference was significant(P<0.05,P<0.01).[Conclusions]The components of Shuanghuanglian freeze-dried powder for injection had effects on hepatocytes,of which baicalin had a significant effect,and the effect of cefradine on hepatocytes was increased when used in combination with cefradine. 展开更多
关键词 Shuanghuanglian freeze-dried powder CEFRADINE HL-7702 Alanine aminotransferase Aspartate aminotransferase Adenosine diphosphate Adenosine triphosphate Cyclooxygenase 2 Heme oxygenase-1
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Emerging Trends in Social Networking Systems and Generation Gap with Neutrosophic Crisp Soft Mapping
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作者 Muhammad Riaz Masooma Raza Hashmi +3 位作者 Faruk Karaaslan Aslıhan Sezgin Mohammed M.Ali Al Shamiri Mohammed M.Khalaf 《Computer Modeling in Engineering & Sciences》 SCIE EI 2023年第8期1759-1783,共25页
This paper aims to introduce the novel concept of neutrosophic crisp soft set(NCSS),including various types of neutrosophic crisp soft sets(NCSSs)and their fundamental operations.We define NCS-mapping and its inverse ... This paper aims to introduce the novel concept of neutrosophic crisp soft set(NCSS),including various types of neutrosophic crisp soft sets(NCSSs)and their fundamental operations.We define NCS-mapping and its inverse NCS-mapping between two NCS-classes.We develop a robust mathematical modeling with the help of NCS-mapping to analyze the emerging trends in social networking systems(SNSs)for our various generations.We investigate the advantages,disadvantages,and natural aspects of SNSs for five generations.With the changing of the generations,it is analyzed that emerging trends and the benefits of SNSs are increasing day by day.The suggested modeling with NCS-mapping is applicable in solving various decision-making problems. 展开更多
关键词 Neutrosophic crisp soft set operations of NCSSs NCS-mapping inverse NCS-mapping social networking systems DECISION-MAKING
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真空冷冻预干燥对压差膨化干燥果蔬脆片质地特性的影响 被引量:2
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作者 刘春菊 项可心 +5 位作者 李越 李大婧 吴海虹 牛丽影 赵邯 于蕊 《农业工程学报》 EI CAS CSCD 北大核心 2024年第2期144-154,共11页
为探索预干燥处理对不同果蔬脆片结构及质地特性的影响,该研究采用真空冷冻干燥作为预干燥,并选取了3个水分转换点(60%、45%、30%),对预干燥过程中6种典型果蔬(苹果,梨,桃,山药,马铃薯,青萝卜)水分状态、细胞结构、收缩率、孔隙度、应力... 为探索预干燥处理对不同果蔬脆片结构及质地特性的影响,该研究采用真空冷冻干燥作为预干燥,并选取了3个水分转换点(60%、45%、30%),对预干燥过程中6种典型果蔬(苹果,梨,桃,山药,马铃薯,青萝卜)水分状态、细胞结构、收缩率、孔隙度、应力-松弛特性与质地特性进行测定与分析。结果表明,随着预干燥的进行,水分含量逐渐降低,自由水逐渐散失,以不易流动水为主,收缩率逐渐减小,孔隙度逐渐增大,硬度、咀嚼性、弹性模量逐渐增加;水分转换点为60%时不同果蔬脆片具有较高的硬脆度,其中马铃薯与山药脆片硬度较高,桃与梨的脆片脆度较高;水分转换点为30%时,6种果蔬的孔隙度最高,且青萝卜的孔隙度显著高于其他果蔬(P <0.05);在干燥后期,果蔬样品骨架基本形成,且收缩率较低,致使内部孔隙度变大;由相关性分析可知真空冷冻预干燥过程中水分转换点、孔隙度与果蔬脆片质地特性极显著相关(P <0.05),研究结果可为预干燥对果蔬脆片质地影响提供参考。 展开更多
关键词 预干燥 真空冷冻干燥 压差膨化干燥 果蔬脆片 质地特性
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马铃薯全粉对酥性饼干理化性质和结构的影响 被引量:1
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作者 高琦 曹丹 +3 位作者 王迪 薛友林 马永和 吕美 《食品研究与开发》 CAS 2024年第4期40-48,共9页
该文将0%~40%的马铃薯全粉添加到低筋小麦粉中制作酥性饼干,研究马铃薯全粉代替低筋小麦粉对酥性饼干产生的影响。测定饼干的质构特性(texture profile analysis,TPA)、色度值、巯基含量和粗蛋白含量并对其进行傅里叶变换红外光谱(Fouri... 该文将0%~40%的马铃薯全粉添加到低筋小麦粉中制作酥性饼干,研究马铃薯全粉代替低筋小麦粉对酥性饼干产生的影响。测定饼干的质构特性(texture profile analysis,TPA)、色度值、巯基含量和粗蛋白含量并对其进行傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)分析及感官评价等。结果表明,添加马铃薯全粉,使面团的内聚性、黏性和弹性整体呈下降趋势,硬度增加;使酥性饼干的硬度降低,酥脆性增加,丰富其蛋白质构成,对酥性饼干的品质产生积极影响。随着马铃薯全粉添加量的增加,面团结构逐渐松散,与TPA数据结果一致。通过红外光谱图可以看出马铃薯全粉添加前后面团的峰值在3406 cm^(-1)(OH伸缩振动)和1500~1000 cm^(-1)(C—H的弯曲振动)处有明显差异,表明马铃薯全粉的添加主要影响蛋白-淀粉网络结构以及面筋蛋白与水的结合,进而影响酥性饼干的性质。综合各方面指标及感官评价,马铃薯全粉最佳添加量为30%~35%。 展开更多
关键词 马铃薯全粉 面团 酥性饼干 理化性质 微观结构
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营商环境对老字号振兴的组态影响研究——基于清晰集定性比较分析 被引量:1
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作者 徐伟 陈艺桐 +1 位作者 张晓琪 宋思根 《财贸研究》 CSSCI 北大核心 2024年第4期73-86,共14页
按照“遵循主流指标、尊重行业特色”原则,以政策资源、文旅支持、社会组织、新媒体、技术知识、人才资源、人口分布和经济指标为维度,利用清晰集定性比较分析方法,构建和比较老字号振兴的营商环境组态。研究发现:单个营商环境要素并非... 按照“遵循主流指标、尊重行业特色”原则,以政策资源、文旅支持、社会组织、新媒体、技术知识、人才资源、人口分布和经济指标为维度,利用清晰集定性比较分析方法,构建和比较老字号振兴的营商环境组态。研究发现:单个营商环境要素并非构成引致老字号振兴的必要条件;四种营商环境组态引致老字号振兴工程第一阶段经济效益层面的振兴,包括以人为核心的科技创新型、科技助力下的文旅驱动型、政策资源主导下的技术驱动和人口分布型、科技创新缺失下的社会组织驱动型四种组态;在老字号振兴工程完整阶段,引致经济效益层面振兴的营商环境组态包括政府主导逻辑、市场主导逻辑两种形式,引致品牌影响力层面振兴的营商环境组态包括市场经济主导下文旅支持和技术知识联合驱动型、人口分布主导下新媒体驱动型两种形式。另外,两阶段差异和振兴效果差异的进一步比较与分析表明,省域老字号营商环境组态与制度机会窗口的匹配程度在各阶段均显著影响经济效益层面振兴的效果;老字号营商环境组态实现从以外生性助力为主导向外生性助力与内生性成长动力协同作用发展的重要逻辑变迁;省域经济发展水平在完整振兴阶段中成为契合老字号外生性助力与内生性成长动力的重点;技术知识在品牌影响力层面振兴中的作用突出。 展开更多
关键词 老字号 品牌振兴 营商环境 清晰集定性比较分析
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施用猪粪水对青脆李果实品质和产量、土壤中微生物群落与抗生素耐药基因的影响
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作者 雷云峰 何志平 +5 位作者 龚建军 肖璐 涂腾 曾凯 付敏 曾祥忠 《西南农业学报》 CSCD 北大核心 2024年第1期189-198,共10页
【目的】为了解猪粪浇灌对青脆李果实品质和产量、土壤性质、土壤中微生物群落与抗生素耐药基因的影响。【方法】以5年生青脆李作试材,设置猪粪水按不同比例(100%、75%、50%、25%、0%)替代化肥田间试验,通过单果重、单果横径等外观指标... 【目的】为了解猪粪浇灌对青脆李果实品质和产量、土壤性质、土壤中微生物群落与抗生素耐药基因的影响。【方法】以5年生青脆李作试材,设置猪粪水按不同比例(100%、75%、50%、25%、0%)替代化肥田间试验,通过单果重、单果横径等外观指标,李子每667 m^(2)产量,维生素C、可溶性固形物等果实品质指标测定,分析不同施肥处理对青脆李果实品质和产量的影响;基于土壤中pH、有机质含量等理化指标测定,分析不同施肥处理对李树土壤理化性质的影响;基于Illumina Hiseq 4000测序平台对李树土壤宏基因组测序,分析猪粪水浇灌对土壤中微生物群落变化、抗生素耐药基因分布的影响。【结果】不同施肥处理青脆李果实品质和产量研究结果表明,“75%猪粪+25%化肥”“50%猪粪+50%化肥”处理青脆李果实外观品质均较优,“50%猪粪+50%化肥”处理青脆李每667 m^(2)产量最高。不同施肥处理对李树土壤理化性质的研究结果显示,各处理间有机质、碱解氮等理化指标均不存在显著性差异(P>0.05)。宏基因组测序分析结果显示,“100%猪粪”组中的优势菌群为放线菌,而其余4组的优势菌群均为假单胞菌门;共鉴定39个抗生素本体(ARO),随着猪粪水用量的减少,土壤样品中检出ARO种类、ARO相对丰度和均呈依次递减趋势。【结论】本研究条件下,猪粪水部分替代化肥为青脆李树施肥是可行的,且以“50%猪粪+50%化肥”进行施肥最佳。 展开更多
关键词 青脆李 猪粪 土壤 菌群 宏基因组 抗生素 耐药基因
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脆李果酒发酵过程氨基酸差异分析
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作者 付勋 聂青玉 +5 位作者 王强 张艳 张文玲 冯婷婷 黄莉 张力心 《农产品加工》 2024年第15期19-22,26,共5页
以重庆市万州区青脆李为研究对象,添加LA-Ba果酒酵母,采用清汁发酵工艺,定时取样检测发酵汁中氨基酸含量变化,结合主成分与聚类分析法。结果表明,脆李发酵汁中共检测16种氨基酸,其中苦味氨基酸5种,甜味氨基酸3种,芳香族氨基酸4种,鲜味... 以重庆市万州区青脆李为研究对象,添加LA-Ba果酒酵母,采用清汁发酵工艺,定时取样检测发酵汁中氨基酸含量变化,结合主成分与聚类分析法。结果表明,脆李发酵汁中共检测16种氨基酸,其中苦味氨基酸5种,甜味氨基酸3种,芳香族氨基酸4种,鲜味氨基酸4种,含量最高的是脯氨酸,含量最低的是蛋氨酸。发酵期间,除脯氨酸以外,其他氨基酸均在第2天或第3天呈现快递降低趋势,之后含量变化趋于平缓。发酵期间,除脯氨酸外,其他氨基酸之间均存在一定高度正相关,主成分分别表明样品中精氨酸、脯氨酸及天冬氨酸的滋味和含量与其他氨基酸差异较大,聚类分析表明未发酵的样品氨基酸与发酵后的样品含量存在差异,其中发酵第2天和第3天,第4天和第5天的样品相似度较高。 展开更多
关键词 脆李 果酒 氨基酸
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基于洛阳文化元素的牡丹酥包装设计
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作者 赵丹丹 曲威威 郑雯倩 《工业设计》 2024年第5期143-146,共4页
文章以牡丹酥包装设计作为研究对象来展现洛阳文化,旨在提升消费者的品牌认同感以及对洛阳文化的认知度。首先,阐述了包装设计的概念,分析了洛阳文化元素;其次,从三个不同角度探讨将洛阳文化元素融入牡丹酥包装设计的优势;最后,提取洛... 文章以牡丹酥包装设计作为研究对象来展现洛阳文化,旨在提升消费者的品牌认同感以及对洛阳文化的认知度。首先,阐述了包装设计的概念,分析了洛阳文化元素;其次,从三个不同角度探讨将洛阳文化元素融入牡丹酥包装设计的优势;最后,提取洛阳文化元素搭建素材库并展开设计实践。以期通过视觉设计赋能产品,提升牡丹酥的品牌价值,为地域性特色产品包装设计提供新的思路。 展开更多
关键词 工业设计 洛阳文化元素 文化创新 牡丹酥 包装设计
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