Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodi...Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products.The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products.The implications and limitations of each approach were discussed.Green technologies treatments,such as ultrasonic technology,high-pressure processing,seem to be potential to ensure microbiological safety in low-sodium cured meat products.However,these novel technologies can cause protein and fat oxidization in meat products.A combination of multiple treatments could give the desired effect.In addition,different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.展开更多
Using smashing ridging tillage machine and smashing ridging technology invented by the authors, transformation test of saline-alkali land by smashing ridging was conducted respectively in Xinjiang and Shaanxi during 2...Using smashing ridging tillage machine and smashing ridging technology invented by the authors, transformation test of saline-alkali land by smashing ridging was conducted respectively in Xinjiang and Shaanxi during 2015 -2016. The results showed, in severe saline-alkali soil of Xin-jiang ,after growing cotton by smashing ridging, total salt in soil decreased by 31.31 %, cotton production increased by 48.80%, and salinity level declined from severe to moderate; in mild saline-alkali soil of Shaanxi, after growing summer corn by smashing ridging, total salt in soil decreased by 42.37%, corn yield increased by 34.83%, salinity degree changed from mild desalination to normal farmland ; in Ningxia, Inner Mongolia 7 Gansu ,Jilin, Henan, Hebei, and so on, smashing ridging tillage practice in different types of saline-alkali land was conducted ; according to the salt reduction and yield increase effects of saline-alkali land after smashing ridging, the development prospect of smashing ridging technique in improvement and application of saline-alkali land was proposed.展开更多
Helal El-Beah mosque in Egypt was built from many different materials as sandstone, bricks and marble. These building materials were in a bad condition due to many degradation factors, mainly ground water and salt wea...Helal El-Beah mosque in Egypt was built from many different materials as sandstone, bricks and marble. These building materials were in a bad condition due to many degradation factors, mainly ground water and salt weathering, so many deterioration phenomena were appeared as horizontal and vertical cracks, salts, loss of the Islamic decorations in the fa?ade and mihrab (Prayer niche), detachment of the plaster, biological colonization and featured dark of the stone surface. Prior to the conservation intervention, the building materials were characterized to identify their components. Scientific conservation treatment was carried out for the long-term conservation of the mosque. Conservation operations at the mosque included: repairing and roof insulation, wet and dry cleaning, joining of cracked parts and surface consolidating, replacement of the Portland cement plaster with lime plaster, re-cladding the lower part of the interior brick walls with sandstone tiles, replacement and completion of the stone blocks.展开更多
Light color and savory flavor are difficult to be integrated in‘Thermal Process Flavoring’through traditional Maillard reaction.A light-colored seasoning from gluten peptide-glucose system was prepared through gradi...Light color and savory flavor are difficult to be integrated in‘Thermal Process Flavoring’through traditional Maillard reaction.A light-colored seasoning from gluten peptide-glucose system was prepared through gradient temperature-elevating Maillard reaction with extra-added L-cysteine.Greater saltiness and umami enhancement effect of Maillard reaction products(MRPs)were observed from weaker reaction,while lower temperature and longer heating time were conducive to yield kokumi-taste compounds.With the addition of L-cysteine,intensities of fluorescence and UV-VIS absorption of MRPs were weakened.An inhibition of browning and a decrease ofα-dicarbonyls concentration caused by L-cysteine were observed.The addition of L-cysteine also led to an increase of peptides below 500 Da(from 53.27 mg/mL to 56.50 mg/mL)and a decrease of cross-linking products in 1-3 kDa,which accounted for superior umami and gentle kokumi attribute of the light-colored products compared with the MRPs without L-cysteine addition.展开更多
基金financially supported by Youth Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202317)the Open Project of Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry(FQS-202201)+3 种基金Characteristic Innovation Project of Guangdong Universities(2022KTSCX058)Special Projects in Key Field of Guangdong Universities(2022ZDZX4015,2022ZDZX4016)Guangdong Maoming Binhai New Area Marine Fishery Industrial Park Project(0835-220FA8102621)Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology(2021B1212040013)。
文摘Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products.The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products.The implications and limitations of each approach were discussed.Green technologies treatments,such as ultrasonic technology,high-pressure processing,seem to be potential to ensure microbiological safety in low-sodium cured meat products.However,these novel technologies can cause protein and fat oxidization in meat products.A combination of multiple treatments could give the desired effect.In addition,different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.
基金Supported by National Science and Technology Support Program(2014BAD06B05)
文摘Using smashing ridging tillage machine and smashing ridging technology invented by the authors, transformation test of saline-alkali land by smashing ridging was conducted respectively in Xinjiang and Shaanxi during 2015 -2016. The results showed, in severe saline-alkali soil of Xin-jiang ,after growing cotton by smashing ridging, total salt in soil decreased by 31.31 %, cotton production increased by 48.80%, and salinity level declined from severe to moderate; in mild saline-alkali soil of Shaanxi, after growing summer corn by smashing ridging, total salt in soil decreased by 42.37%, corn yield increased by 34.83%, salinity degree changed from mild desalination to normal farmland ; in Ningxia, Inner Mongolia 7 Gansu ,Jilin, Henan, Hebei, and so on, smashing ridging tillage practice in different types of saline-alkali land was conducted ; according to the salt reduction and yield increase effects of saline-alkali land after smashing ridging, the development prospect of smashing ridging technique in improvement and application of saline-alkali land was proposed.
文摘Helal El-Beah mosque in Egypt was built from many different materials as sandstone, bricks and marble. These building materials were in a bad condition due to many degradation factors, mainly ground water and salt weathering, so many deterioration phenomena were appeared as horizontal and vertical cracks, salts, loss of the Islamic decorations in the fa?ade and mihrab (Prayer niche), detachment of the plaster, biological colonization and featured dark of the stone surface. Prior to the conservation intervention, the building materials were characterized to identify their components. Scientific conservation treatment was carried out for the long-term conservation of the mosque. Conservation operations at the mosque included: repairing and roof insulation, wet and dry cleaning, joining of cracked parts and surface consolidating, replacement of the Portland cement plaster with lime plaster, re-cladding the lower part of the interior brick walls with sandstone tiles, replacement and completion of the stone blocks.
基金This research was supported by the Key Science and Technology Program of Anhui Province(202203a06020012)National Natural Science Foundation of China(32172330)+3 种基金Natural Science Foundation of Jiangsu Province(BK20200597)the Fundamental Research Funds for the Central Universities(JUSRP122040)National First-class Discipline Program of Food Science and Technology(JUFSTR20180204)“Collaborative innovation center of food safety and quality control in Jiangsu Province”.
文摘Light color and savory flavor are difficult to be integrated in‘Thermal Process Flavoring’through traditional Maillard reaction.A light-colored seasoning from gluten peptide-glucose system was prepared through gradient temperature-elevating Maillard reaction with extra-added L-cysteine.Greater saltiness and umami enhancement effect of Maillard reaction products(MRPs)were observed from weaker reaction,while lower temperature and longer heating time were conducive to yield kokumi-taste compounds.With the addition of L-cysteine,intensities of fluorescence and UV-VIS absorption of MRPs were weakened.An inhibition of browning and a decrease ofα-dicarbonyls concentration caused by L-cysteine were observed.The addition of L-cysteine also led to an increase of peptides below 500 Da(from 53.27 mg/mL to 56.50 mg/mL)and a decrease of cross-linking products in 1-3 kDa,which accounted for superior umami and gentle kokumi attribute of the light-colored products compared with the MRPs without L-cysteine addition.
