To ensure the safety of consumers, prolong the shelf life of moon cake and reduce the cost of manufacturing and marketing enterprises, the optimization of preservative formula and the shelf life of cantonese style moo...To ensure the safety of consumers, prolong the shelf life of moon cake and reduce the cost of manufacturing and marketing enterprises, the optimization of preservative formula and the shelf life of cantonese style moon cake were studied. Through single and compound formula preservative test, the results showed that potassium sorbate and sodium dehydroacetate could inhibit the microorganisms in the moon cake, but the inhibitory effect of sodium dehydroacetate was stronger than that of potassium sorbate; and the combination of potassium sorbate and sodium dehydroacetate had a synergistic effect, and the best formula is ＇potassium sorbate 0.44 g/kg mixed with sodium dehydroacetate 0.38 g/kg. A batch of moon cake was prepared with the best preservative formula, then the total number of colonies, molds and coliform group in the samples were detected by random sampling at irregular intervals. The total number of molds exceeded the limit on the 187^th d, and it indicated that the shelf life of the product was 187 d. Compared with the conventional 15-day shelf life, this research greatly prolongs the sheff life of cantonese style moon cake, and cut down the cost of moon cake enterprises. It is worthy of popularization and application.展开更多
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 ...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.展开更多
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 continu...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.展开更多
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...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.展开更多
In this study, the effect of lupin flour （LF） and whole buckwheat flour （BF） on the physical properties of gluten-free cake was studied. LF up to 40% and BF flour up to 20% level were partially replaced with corn ...In this study, the effect of lupin flour （LF） and whole buckwheat flour （BF） on the physical properties of gluten-free cake was studied. LF up to 40% and BF flour up to 20% level were partially replaced with corn starch and rice flour mix in the gluten free cake recipe. Cake dough properties （specific gravity and pH）, cake properties （weight, volume, symmetry and uniformity index, hardness）, crust and crumb color values were investigated. High addition levels of LF decreased the pH values of the dough. Compared to control, volume index of the cakes improved with BF at 5% addition level or LF up to 20% level. While minimum level of the LF/BF gave softer cake texture, high substitution levels of LF （30%-40%） and BF （15%-20%） had detrimental effect on softness of the samples. All addition level of the LF increased the darkness and yellowness of the cake＇s crust and crumb, whereas BF above 5% level decreased lightness and yellowness of the samples. The high levels of LF （30%-40%） and BF （15%-20%） had reducing effect all physical properties of gluten-free cake samples.展开更多
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 ...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.展开更多
The washing of filter cakes, especially the displacement washing, represents an important aspect in science researches and industrial applications. A lot of ongoing researches are focussed on impurities, which are dis...The washing of filter cakes, especially the displacement washing, represents an important aspect in science researches and industrial applications. A lot of ongoing researches are focussed on impurities, which are dissolved in the mother liquid (e.g. sodium chloride) and washed out with the identical pure liquid without impurities. The project flushing focuses on systems with two chemically different liquids. The main aim is to exchange an organic solvent by water. This article focuses on the adsorption effects during a washing process with solid systems of different wetting behaviours.展开更多
The aims of this paper is to investigate the effects of various materials inside the solar still on the increase of the productivity of potable water. Here, blue metal stones and cow dung cakes were used as materials....The aims of this paper is to investigate the effects of various materials inside the solar still on the increase of the productivity of potable water. Here, blue metal stones and cow dung cakes were used as materials. To investigate their effect, three identical solar stills with an effective area of 1 m square made from locally available materials were tested in climate conditions of Mehsana （23°50＇ N 72° 23＇）. The first and second solar stills were filled with blue metal, stones and cow dung cakes, while the third one was taken as a reference which consisted of only blue paint at the basin. The experiments show that blue metal stones have the highest distillate output at daytime, followed by cow dung cakes solar still and reference solar still. On the other hand, the overall distillate output of blue metal stones and cow dung cakes at daytime as well as at night were 35% and 20% compared with that of reference solar still.展开更多
The goaty flavor of traditional fermented Yunnan goat milk cake can be reduced by fermentation,but the bacteria species related to such functions have not yet been explored.This study therefore screened lactic acid ba...The goaty flavor of traditional fermented Yunnan goat milk cake can be reduced by fermentation,but the bacteria species related to such functions have not yet been explored.This study therefore screened lactic acid bacteria(LAB)for their ability to inhibit goaty flavor in goat milk cake and sour juice samples.Three strains capable of inhibiting goaty flavor were identified as Lactococcus lactis subsp.lactis SD-3,Pediococcus lactis DN-1,and Lactiplantibacillus plantarum GM-6.Goat milk cake was then fermented using orthogonally designed mixed strains.The optimum inoculums of strains were determined based on orthogonal experiment,sensory evaluation score and gas chromatography-mass spectrometry(GC-MS)analysis,which were 6.7×10^(6),1.0×10^(7) and 2.0×10^(7) CFU/mL for strain SD-3,DN-1 and GM-6,respectively.The GC-MS analysis of samples fermented with such artificial adjunct starter combination confirmed that free fatty acids(FFA)with goaty flavor decreased.These included propionic acid,valeric acid,hexanoic acid,heptanoic acid,octanoic acid,and decanoic acid.In contrast,the content of aroma compounds with goaty flavor-inhibition effects increased,such as benzaldehyde,ethyl butyrate and hexanal.This study provides a reference for screening goaty flavor-inhibiting LAB and improving the flavor quality of goat dairy products by using artificial adjunct starters.展开更多
It is a custom in China that when the Mid-Autumn Festival draws near, a company or organization will offer its staff moon cakes, as non-cash benefits. It has recently been reported that these noncash benefits, such as...It is a custom in China that when the Mid-Autumn Festival draws near, a company or organization will offer its staff moon cakes, as non-cash benefits. It has recently been reported that these noncash benefits, such as moon cakes, should be taxed according to their value, which has spurred heated debate.展开更多
CHINA is a nation with many ethnic groups. Thus, there are many legends to explain the nation’s many festivals. The largest and most striking of these festivals are the Spring Festival and Midautumn Festival. Anywher...CHINA is a nation with many ethnic groups. Thus, there are many legends to explain the nation’s many festivals. The largest and most striking of these festivals are the Spring Festival and Midautumn Festival. Anywhere Chinese people go, they will remember and celebrate these two festivals. The Mid-autumn Festival falls on the fifteenth day of the 8th lunar month. In this festival, Chinese people eat moon cakes, a baked food, with a flour crust around a dense filling. Coming in a great variety of flavors and styles, the moon cake carries a great deal of symbolic significance. The moon cake is round like the moon. "Round" is pronounced "yuan" in Chinese. This character is full of good meanings. When used in reference to展开更多
CELEBRATING Spring Festival includes making glutinous rice cakes, or niangao in Chinese. Traditional and new methods of making niangao vary in taste according to different areas. No matter poor or rich. niangao is a m...CELEBRATING Spring Festival includes making glutinous rice cakes, or niangao in Chinese. Traditional and new methods of making niangao vary in taste according to different areas. No matter poor or rich. niangao is a must for every family during Spring Festival as it symbolizes auspiciousness. In Beijing, both northern and southernstyle niangao are available. After the Beginning of Autumn (13th solar term),展开更多
Ingredients: Two bananas, 50 grams of preserved fruits, 25 grams sesame seeds, 10 grams glutinous rice powder,white sugar,oil. Method: 1. Chop the preserved fruits and mix them well with vegetable oil. white sugar and...Ingredients: Two bananas, 50 grams of preserved fruits, 25 grams sesame seeds, 10 grams glutinous rice powder,white sugar,oil. Method: 1. Chop the preserved fruits and mix them well with vegetable oil. white sugar and sesame. 2. Mash the bananas into a paste and mix it展开更多
The Mid-Autumn Festival,celebrated on the 15th day of the eighth month in the Chinese lunisolar calendar,is a time for family and friends to reunite.As a famous Chinese poem goes,"The moon rises over the sea;we s...The Mid-Autumn Festival,celebrated on the 15th day of the eighth month in the Chinese lunisolar calendar,is a time for family and friends to reunite.As a famous Chinese poem goes,"The moon rises over the sea;we share this moment no matter how far apart we are."Since ancient times,people in China have gathered under the bright,full moon to enjoy mooncakes together,while those far away would gaze at the same moon,wishing for future reunions.展开更多
1.Drain the crabmeat;season with salt and white pepper to taste.2.Wliip egg and fold into meat.3.Add panko breadcrumbs until mixture becomes slightly damp.4.Form cakes into cylinders;roll in panko crumbs and reserve.
This work proposed a strategy to improve the caking index of polyethylene terephthalate(PET)waste,in which low-temperature pyrolysis treatment(LTPT)was used to depolymerize PET waste.The mechanism of G modification wa...This work proposed a strategy to improve the caking index of polyethylene terephthalate(PET)waste,in which low-temperature pyrolysis treatment(LTPT)was used to depolymerize PET waste.The mechanism of G modification was revealed combining thermogravimetric(TG)analysis,Fourier transform infrared spectroscopy,pyrolysis-gas chromatography with mass spectrometric detection,and solid-state 13C nuclear magnetic resonance spectroscopy.Furthermore,crucible coking experiments were also conducted using industrial coal mixture and treated PET with the optimum G(PET300)or raw PET to evaluate the applicability of PET waste in coal-blending coking.According to characterization results of coke reactivity(CR),coke strength after reaction(CSR)indices,TG-related curves,pore volumes,and Raman spectra of the resultant cokes,LTPT could greatly increase the G of PET,and the optimum temperature was 300℃.Specifically,compared with the coke obtained from the blend with PET,the CR of the coke produced from the blend with PET300 decreased by 4.9%,whereas the CSR of the increased by 7.4%,suggesting that LTPT could increase the proportion of PET used for coal-blending coking.The improvement in G is attributed to the changes in C-O/C=O ratio,aliphatic H and aromaticity caused by LTPT.展开更多
The inhibitory properties of rapeseed cake meal extract(RCME)on the corrosion of cold rolled steel(CRS)in trichloroacetic acid(TCA)were systematically investigated using gravimetric,electrochemical,surface characteriz...The inhibitory properties of rapeseed cake meal extract(RCME)on the corrosion of cold rolled steel(CRS)in trichloroacetic acid(TCA)were systematically investigated using gravimetric,electrochemical,surface characterizations and theoretical calculations.The results demonstrate that RCME exhibits excellent inhibitory performance with a maximum inhibition efficiency of 92.7%for 100 mg L−1 RCME at 20℃.The adsorption of RCME obeys Langmuir isotherm at 20 and 30℃,Temkin isotherm at 40℃,and Freundlich isotherm at 50℃.RCME acts as a cathodic inhibitor.The charge transfer resistance is increased with the addition of RCME,while the double-layer capacitance decreases.SEM,AFM,CLSM,XPS,XRD and TOF-SIMS analyses confirm that the active components in RCME adsorb onto the surface of CRS,forming a protective film that effectively inhibits the corrosion of CRS by TCA.Along with the increase in the concentration of RCME,the surface tension of the inhibited solution gradually decreases,while the electrical conductivity increases before stabilizing.HPLC-MS and FTIR analyses reveal rutin,linolenic acid,linoleic acid and adenine are the effective substances in RCME.Quantum chemical(QC)calculations and molecular dynamic(MD)simulations indicate that the active centers of the effective inhibitor molecules are predominantly located on benzene rings,O-or N-containing heterocyclic rings,and functional groups such as C=O and C=C.Additionally,their main chains adsorb onto the Fe(001)surface in an approximately flat manner,involving both chemical and physical adsorption processes.展开更多
Brackish water(BW)irrigation may cause soil quality deterioration and thereby a decrease in crop yields.Here we examined the impacts of applying gasification filter cake(GFC),intercropping with Portulaca oleracea(PO),...Brackish water(BW)irrigation may cause soil quality deterioration and thereby a decrease in crop yields.Here we examined the impacts of applying gasification filter cake(GFC),intercropping with Portulaca oleracea(PO),and their combination on soil quality,nutrient uptake by plants and tomato yields under BW irrigation.The treatments evaluated included(i)freshwater irrigation(Control),(ii)BW irrigation,(iii)GFC application under BW irrigation(BW+GFC),(iv)intercropping with PO under BW irrigation(BW+PO),and(v)the combined application of GFC and PO under BW irrigation(BW+PO+GFC).Overall,the use of BW for irrigation resulted in a decline in both soil quality(assessed by a soil quality index(SQI)integrating a wide range of key soil properties including salinity,nutrient availability and microbial activities)and crop yields.Nevertheless,when subjected to BW irrigation,the application of GFC successfully prevented soil salinity.Additionally,the intercropping of PO decreased the soil sodium adsorption ratio and improved the absorption of nutrients by plants.As a result,the BW+GFC+PO treatment generally showed higher tomato yield as compared to other BW-related treatments(i.e.BW,BW+GFC and BW+PO).Compared to BW,the BW+GFC+PO treatment had an average increase of 24.7% in the total fruit yield of four Cropping Seasons.Furthermore,the BW+GFC+PO treatment consistently exhibited the highest fruit quality index(FQI).Taken together,the combined application of GFC and PO is effective in promoting soil quality and crop yields under BW irrigation.展开更多
基金Supported by Project of the Department of Education of Fujian Province(JB13317)~~
文摘To ensure the safety of consumers, prolong the shelf life of moon cake and reduce the cost of manufacturing and marketing enterprises, the optimization of preservative formula and the shelf life of cantonese style moon cake were studied. Through single and compound formula preservative test, the results showed that potassium sorbate and sodium dehydroacetate could inhibit the microorganisms in the moon cake, but the inhibitory effect of sodium dehydroacetate was stronger than that of potassium sorbate; and the combination of potassium sorbate and sodium dehydroacetate had a synergistic effect, and the best formula is ＇potassium sorbate 0.44 g/kg mixed with sodium dehydroacetate 0.38 g/kg. A batch of moon cake was prepared with the best preservative formula, then the total number of colonies, molds and coliform group in the samples were detected by random sampling at irregular intervals. The total number of molds exceeded the limit on the 187^th d, and it indicated that the shelf life of the product was 187 d. Compared with the conventional 15-day shelf life, this research greatly prolongs the sheff life of cantonese style moon cake, and cut down the cost of moon cake enterprises. It is worthy of popularization and application.
基金Supported by the Next-Generation BioGreen 21 Program,Rural Development Administration,Republic of Korea,Grant No.PJ009583002013
文摘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.
文摘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.
文摘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.
文摘In this study, the effect of lupin flour （LF） and whole buckwheat flour （BF） on the physical properties of gluten-free cake was studied. LF up to 40% and BF flour up to 20% level were partially replaced with corn starch and rice flour mix in the gluten free cake recipe. Cake dough properties （specific gravity and pH）, cake properties （weight, volume, symmetry and uniformity index, hardness）, crust and crumb color values were investigated. High addition levels of LF decreased the pH values of the dough. Compared to control, volume index of the cakes improved with BF at 5% addition level or LF up to 20% level. While minimum level of the LF/BF gave softer cake texture, high substitution levels of LF （30%-40%） and BF （15%-20%） had detrimental effect on softness of the samples. All addition level of the LF increased the darkness and yellowness of the cake＇s crust and crumb, whereas BF above 5% level decreased lightness and yellowness of the samples. The high levels of LF （30%-40%） and BF （15%-20%） had reducing effect all physical properties of gluten-free cake samples.
文摘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.
文摘The washing of filter cakes, especially the displacement washing, represents an important aspect in science researches and industrial applications. A lot of ongoing researches are focussed on impurities, which are dissolved in the mother liquid (e.g. sodium chloride) and washed out with the identical pure liquid without impurities. The project flushing focuses on systems with two chemically different liquids. The main aim is to exchange an organic solvent by water. This article focuses on the adsorption effects during a washing process with solid systems of different wetting behaviours.
文摘The aims of this paper is to investigate the effects of various materials inside the solar still on the increase of the productivity of potable water. Here, blue metal stones and cow dung cakes were used as materials. To investigate their effect, three identical solar stills with an effective area of 1 m square made from locally available materials were tested in climate conditions of Mehsana （23°50＇ N 72° 23＇）. The first and second solar stills were filled with blue metal, stones and cow dung cakes, while the third one was taken as a reference which consisted of only blue paint at the basin. The experiments show that blue metal stones have the highest distillate output at daytime, followed by cow dung cakes solar still and reference solar still. On the other hand, the overall distillate output of blue metal stones and cow dung cakes at daytime as well as at night were 35% and 20% compared with that of reference solar still.
基金supported by the National Natural Science Foundation of China(31771943)the Shanghai Engineering Technology Research Center of Shanghai Science and Technology Commission(No.20DZ2255600)for financial support.
文摘The goaty flavor of traditional fermented Yunnan goat milk cake can be reduced by fermentation,but the bacteria species related to such functions have not yet been explored.This study therefore screened lactic acid bacteria(LAB)for their ability to inhibit goaty flavor in goat milk cake and sour juice samples.Three strains capable of inhibiting goaty flavor were identified as Lactococcus lactis subsp.lactis SD-3,Pediococcus lactis DN-1,and Lactiplantibacillus plantarum GM-6.Goat milk cake was then fermented using orthogonally designed mixed strains.The optimum inoculums of strains were determined based on orthogonal experiment,sensory evaluation score and gas chromatography-mass spectrometry(GC-MS)analysis,which were 6.7×10^(6),1.0×10^(7) and 2.0×10^(7) CFU/mL for strain SD-3,DN-1 and GM-6,respectively.The GC-MS analysis of samples fermented with such artificial adjunct starter combination confirmed that free fatty acids(FFA)with goaty flavor decreased.These included propionic acid,valeric acid,hexanoic acid,heptanoic acid,octanoic acid,and decanoic acid.In contrast,the content of aroma compounds with goaty flavor-inhibition effects increased,such as benzaldehyde,ethyl butyrate and hexanal.This study provides a reference for screening goaty flavor-inhibiting LAB and improving the flavor quality of goat dairy products by using artificial adjunct starters.
文摘It is a custom in China that when the Mid-Autumn Festival draws near, a company or organization will offer its staff moon cakes, as non-cash benefits. It has recently been reported that these noncash benefits, such as moon cakes, should be taxed according to their value, which has spurred heated debate.
文摘CHINA is a nation with many ethnic groups. Thus, there are many legends to explain the nation’s many festivals. The largest and most striking of these festivals are the Spring Festival and Midautumn Festival. Anywhere Chinese people go, they will remember and celebrate these two festivals. The Mid-autumn Festival falls on the fifteenth day of the 8th lunar month. In this festival, Chinese people eat moon cakes, a baked food, with a flour crust around a dense filling. Coming in a great variety of flavors and styles, the moon cake carries a great deal of symbolic significance. The moon cake is round like the moon. "Round" is pronounced "yuan" in Chinese. This character is full of good meanings. When used in reference to
文摘CELEBRATING Spring Festival includes making glutinous rice cakes, or niangao in Chinese. Traditional and new methods of making niangao vary in taste according to different areas. No matter poor or rich. niangao is a must for every family during Spring Festival as it symbolizes auspiciousness. In Beijing, both northern and southernstyle niangao are available. After the Beginning of Autumn (13th solar term),
文摘Ingredients: Two bananas, 50 grams of preserved fruits, 25 grams sesame seeds, 10 grams glutinous rice powder,white sugar,oil. Method: 1. Chop the preserved fruits and mix them well with vegetable oil. white sugar and sesame. 2. Mash the bananas into a paste and mix it
文摘The Mid-Autumn Festival,celebrated on the 15th day of the eighth month in the Chinese lunisolar calendar,is a time for family and friends to reunite.As a famous Chinese poem goes,"The moon rises over the sea;we share this moment no matter how far apart we are."Since ancient times,people in China have gathered under the bright,full moon to enjoy mooncakes together,while those far away would gaze at the same moon,wishing for future reunions.
文摘1.Drain the crabmeat;season with salt and white pepper to taste.2.Wliip egg and fold into meat.3.Add panko breadcrumbs until mixture becomes slightly damp.4.Form cakes into cylinders;roll in panko crumbs and reserve.
基金supported by the National Natural Science Foundation of China(22308006,22278001)the Natural Science Foundation of Anhui Provincial Education Department(KJ2021A0407).
文摘This work proposed a strategy to improve the caking index of polyethylene terephthalate(PET)waste,in which low-temperature pyrolysis treatment(LTPT)was used to depolymerize PET waste.The mechanism of G modification was revealed combining thermogravimetric(TG)analysis,Fourier transform infrared spectroscopy,pyrolysis-gas chromatography with mass spectrometric detection,and solid-state 13C nuclear magnetic resonance spectroscopy.Furthermore,crucible coking experiments were also conducted using industrial coal mixture and treated PET with the optimum G(PET300)or raw PET to evaluate the applicability of PET waste in coal-blending coking.According to characterization results of coke reactivity(CR),coke strength after reaction(CSR)indices,TG-related curves,pore volumes,and Raman spectra of the resultant cokes,LTPT could greatly increase the G of PET,and the optimum temperature was 300℃.Specifically,compared with the coke obtained from the blend with PET,the CR of the coke produced from the blend with PET300 decreased by 4.9%,whereas the CSR of the increased by 7.4%,suggesting that LTPT could increase the proportion of PET used for coal-blending coking.The improvement in G is attributed to the changes in C-O/C=O ratio,aliphatic H and aromaticity caused by LTPT.
基金financially supported by the National Natural Science Foundation of China(No.52161016)Joint Key Project of Agricultural Fundamental Research in Yunnan Provinceg(No.202101BD070001-017)+3 种基金Yunnan Provincial Academician Workstation(No.202305AF150009)Yunnan Province Natural Science Key Foundation(No.202201AS070152)Special Project of“Top Young Talents”of Yunnan Ten Thousand Talents Plan(No.51900109)Special Project of"Leading Talents of Industrial Technology"of Yunnan Ten Thousand Talents Plan(No.80201408).
文摘The inhibitory properties of rapeseed cake meal extract(RCME)on the corrosion of cold rolled steel(CRS)in trichloroacetic acid(TCA)were systematically investigated using gravimetric,electrochemical,surface characterizations and theoretical calculations.The results demonstrate that RCME exhibits excellent inhibitory performance with a maximum inhibition efficiency of 92.7%for 100 mg L−1 RCME at 20℃.The adsorption of RCME obeys Langmuir isotherm at 20 and 30℃,Temkin isotherm at 40℃,and Freundlich isotherm at 50℃.RCME acts as a cathodic inhibitor.The charge transfer resistance is increased with the addition of RCME,while the double-layer capacitance decreases.SEM,AFM,CLSM,XPS,XRD and TOF-SIMS analyses confirm that the active components in RCME adsorb onto the surface of CRS,forming a protective film that effectively inhibits the corrosion of CRS by TCA.Along with the increase in the concentration of RCME,the surface tension of the inhibited solution gradually decreases,while the electrical conductivity increases before stabilizing.HPLC-MS and FTIR analyses reveal rutin,linolenic acid,linoleic acid and adenine are the effective substances in RCME.Quantum chemical(QC)calculations and molecular dynamic(MD)simulations indicate that the active centers of the effective inhibitor molecules are predominantly located on benzene rings,O-or N-containing heterocyclic rings,and functional groups such as C=O and C=C.Additionally,their main chains adsorb onto the Fe(001)surface in an approximately flat manner,involving both chemical and physical adsorption processes.
基金supported by the Key Research and Development Program of Ningxia(Grant No.2023BCF01046)。
文摘Brackish water(BW)irrigation may cause soil quality deterioration and thereby a decrease in crop yields.Here we examined the impacts of applying gasification filter cake(GFC),intercropping with Portulaca oleracea(PO),and their combination on soil quality,nutrient uptake by plants and tomato yields under BW irrigation.The treatments evaluated included(i)freshwater irrigation(Control),(ii)BW irrigation,(iii)GFC application under BW irrigation(BW+GFC),(iv)intercropping with PO under BW irrigation(BW+PO),and(v)the combined application of GFC and PO under BW irrigation(BW+PO+GFC).Overall,the use of BW for irrigation resulted in a decline in both soil quality(assessed by a soil quality index(SQI)integrating a wide range of key soil properties including salinity,nutrient availability and microbial activities)and crop yields.Nevertheless,when subjected to BW irrigation,the application of GFC successfully prevented soil salinity.Additionally,the intercropping of PO decreased the soil sodium adsorption ratio and improved the absorption of nutrients by plants.As a result,the BW+GFC+PO treatment generally showed higher tomato yield as compared to other BW-related treatments(i.e.BW,BW+GFC and BW+PO).Compared to BW,the BW+GFC+PO treatment had an average increase of 24.7% in the total fruit yield of four Cropping Seasons.Furthermore,the BW+GFC+PO treatment consistently exhibited the highest fruit quality index(FQI).Taken together,the combined application of GFC and PO is effective in promoting soil quality and crop yields under BW irrigation.
