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A Rare Case of Cervical Dumbbell Meningioma with the C2 Spinous Process Preservation
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作者 Tatsuya Sato Takatoshi Okuda +6 位作者 Tsuyoshi Saito Ikuho Yonezawa Shingo Onda Yukitoshi Shimamura Kei Yoshikawa Hiromitsu Takano Kazuo Kaneko 《Open Journal of Orthopedics》 2016年第4期98-102,共5页
Dumbbell growth is often observed in schwannoma but rarely in meningioma. In particular, the occurrence of dumbbell meningioma at the cervical cord level in Japan is markedly rare. We reported an elderly case with sym... Dumbbell growth is often observed in schwannoma but rarely in meningioma. In particular, the occurrence of dumbbell meningioma at the cervical cord level in Japan is markedly rare. We reported an elderly case with symptomatic meningioma that developed in a dumbbell shape from cervical spine and was treated successfully by surgery. 展开更多
关键词 Dumbbell Meningioma Spinous Process preservation Cervical Spine Spinal Tumor Spinal Surgery
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Key Technology of Peach Industry Chain Development in Zunyi City
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作者 Xiong YAN Xiaoxi GUAN +4 位作者 Xiangchun ZHANG Jun CHENG Xingyong WANG Detao YU Wenzhao LI 《Asian Agricultural Research》 2025年第3期12-14,共3页
In order to promote the development of the characteristic industry of fragrant crisp peach in Honghuagang District of Zunyi City,Guizhou Province,and assist the implementation of the rural revitalization strategy,base... In order to promote the development of the characteristic industry of fragrant crisp peach in Honghuagang District of Zunyi City,Guizhou Province,and assist the implementation of the rural revitalization strategy,based on the actual situation of the local forest land,this paper studied the development of under-forest economy and the development of products with high added value.Through the combination of field investigation and laboratory analysis,the technology of interplanting soybean in peach orchard was discussed in depth,and the processing technology of high-quality preserved peach was developed.This paper is intended to expand and extend the industrial chain of fragrant and crisp peaches,and to promote the development of modern mountain characteristic and efficient agriculture. 展开更多
关键词 Fragrant crisp peach Industrial chain Interplanting soybean Preserved fruit processing
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Valorization of pulp and viscera from hybrid sorubim and pacu by production of protein concentrate using alkaline solubilization
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作者 Suellen Patrícia Held Azambuja Kauyse Matos Nascimento +3 位作者 William Renzo Cortez-Vega Angela Dulce Cavenaghi-Altemio Jane Mary Lafayette Neves Gelinski Gustavo Graciano Fonseca 《Aquaculture and Fisheries》 2025年第2期312-320,共9页
Fish protein concentration(FPC)by alkaline solubilization has proven to be an alternative method in adding value to muscle-based materials.The aim of this work was to evaluate the influence of different processes(deca... Fish protein concentration(FPC)by alkaline solubilization has proven to be an alternative method in adding value to muscle-based materials.The aim of this work was to evaluate the influence of different processes(decanting/sieving or centrifugation),reagents(sodium bicarbonate or sodium hydroxide)and washing cycles(1–4)on the quality of protein concentrates obtained from mechanically separated meat(MSM)and viscera of hybrid sorubim(Pseudoplatystoma reticulatum×P.corruscans)and pacu(Piaractus mesopotamicus)fishes.The protein concentrate was obtained by washing the viscera or MSM during up to four cycles(4:1 solution:meat ratio).In each cycle,the liquid waste and fat were removed by decanting/sieving or centrifugation.Moisture,crude protein,crude fat and crude ash contents were determined after each washing cycle.The moisture and protein contents increased immediately after the first washing up to 77.88%(dry basis).The lipid content decreased with the cycles down to 2.99%(dry basis).Higher FPC yield was obtained for MSM during the centrifugation process compared to the decantation/sieving process.Two weight yields above 100%were found in procedures with NaHCO3 and MSM of hybrid sorubim and pacu,probably due to the larger capacity of gel formation during protein concentration.Differences related to the fish species were more evident than the processes and utilized reagents. 展开更多
关键词 Fish and fish products Fish ingredients Fish preservation and processing Fish proteins Fish composition
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