Lactobacillus acidophilus has several health advantages. Honey has several medicinal properties and is also a natural sweetener which could be used in frozen desserts. There are various types of honey based on color n...Lactobacillus acidophilus has several health advantages. Honey has several medicinal properties and is also a natural sweetener which could be used in frozen desserts. There are various types of honey based on color namely, light, amber and dark. Influence of honey on attributes of a probiotic frozen dessert is not known. The objective was to study the effect of light, amber colored and dark honey on the Lactobacillus acidophilus counts and quality attributes of probiotic ice cream. Ice creams were manufactured with use of Lactobacillus acidophilus at 50 g of frozen culture concentrate per 7.75 liters of ice cream mix and with the use of light or amber or dark honey individually. Control had no honey and was sweetened with sugar. Use of honey increased Lactobacillus acidophilus counts and viscosity, while decreased pH and melt down volume. Light honey ice cream had flavor and appearance scores comparable to the control vanilla ice cream. Light honey can be recommended for the manufacturing Lactobacillus acidophilus probiotic ice creams thus having a frozen dessert with the health advantageous medicinal properties of honey.展开更多
In this study, the apparent viscosity of a skim milk based dessert was optimized through the use of a 5-level Central Composite Design. The effect of carrageenan, guar gum, sucrose and pH on the dessert's apparent...In this study, the apparent viscosity of a skim milk based dessert was optimized through the use of a 5-level Central Composite Design. The effect of carrageenan, guar gum, sucrose and pH on the dessert's apparent viscosity was esti-mated. The dessert's flow behavior was also analyzed. A rotational viscometer was used for the the apparent viscosity measurements. All formulations presented a non-Newtonian, shear-thinning behavior. Except for carrageenan concentration, all of the design factors affected apparent viscosity, being the effects better described by second order polynomial models. The following combinations of the variable ingredients yielded the best apparent viscosity: guar gum concentration: 0.0-0.315% (w/w) and sucrose concentration: 5.000-8.615% (w/w);or guar gum concentration: 0.109-0.315% (w/w) and sucrose concentration: 5.000-11.000% (w/w);in both cases, carrageenan and pH were kept at 0.020% (w/w) and 6.50, respectively.展开更多
This research investigates several woods originated from trees of tropical virgin forest as raw material for the production of granular activated carbon. Mechanical strength of the activated carbons produced was relat...This research investigates several woods originated from trees of tropical virgin forest as raw material for the production of granular activated carbon. Mechanical strength of the activated carbons produced was related to wood hardness and lignin content but not to cellulose-lignin ratio. One of the eight woods studied (Dividivi) produced an activated carbon with a high mechanical strength similar to that produced from coconut shell, taken as a standard. Dividivi is also suggested as promissory for desert greening.展开更多
As a new clean energy resource in the 21st century,natural gas hydrate is considered as one of the most promising strategic resources in the future.This paper,based on the research progress in exploitation of natural ...As a new clean energy resource in the 21st century,natural gas hydrate is considered as one of the most promising strategic resources in the future.This paper,based on the research progress in exploitation of natural gas hydrate(NGH)in China and the world,systematically reviewed and discussed the key issues in development of natural gas hydrate.From an exploitation point of view,it is recommended that the concepts of diagenetic hydrate and non-diagenetic hydrate be introduced.The main factors to be considered are whether diagenesis,stability of rock skeleton structure,particle size and cementation mode,thus NGHs are divided into 6 levels and used unused exploitation methods according to different types.The study of the description and quantitative characterization of abundance in hydrate enrichment zone,and looking for gas hydrate dessert areas with commercial exploitation value should be enhanced.The concept of dynamic permeability and characterization of the permeability of NGH by time-varying equations should be established.The‘Three-gas co-production’(natural gas hydrate,shallow gas,and conventional gas)may be an effective way to achieve early commercial exploitation.Although great progress has been made in the exploitation of natural gas hydrate,there still exist enormous challenges in basic theory research,production methods,and equipment and operation modes.Only through hard and persistent exploration and innovation can natural gas hydrate be truly commercially developed on a large scale and contribute to sustainable energy supply.展开更多
This study investigated the microbial contamination of ice cream in China.A total of 2887 ice cream samples were collected from different regions of China.Contamination by the aerobic plate count(APC),coliforms,and th...This study investigated the microbial contamination of ice cream in China.A total of 2887 ice cream samples were collected from different regions of China.Contamination by the aerobic plate count(APC),coliforms,and three foodborne pathogens,Listeria monocytogenes(L.monocytogenes),Staphylococcus aureus(S.aureus),and Salmonella spp.,was detected in the samples.L.monocytogenes isolates were further analyzed for antibiotic susceptibility and multi-locus sequence typing(MLST).The results showed that APC was more than 10^(5) colony forming units(CFU)/g in 6.10%(176/2887)and coliform was more than 10^(2) CFU/g in 15.69%(453/2887)of all samples.The positive rates of S.aureus,L.monocytogenes,and Salmonella spp.were 0.66%,0.62%,and 0.10%,respectively.Among these,S.aureus contamination was more than 102 CFU/g in two samples,and L.monocytogenes in the positive sample was in the range of 0.3-240 most probable number(MPN)/g.with a median of 4.3 MPN/g.The hygienic status of the packaged samples was much better than that of the bulk samples(P<0.05).Catering samples were more frequently and heavily contaminated than samples from retail and wholesale outlets(P<0.05).No significant differences were observed in samples bought from urban and rural areas(P>0.05).For 18 L.monocytogenes strains isolated from ice cream,the resistance rate of nine antibiotics was 5.56%(1/18).By MLST,the L.monocytogenes strains were classified into nine sequence types(STs),of which ST8 was the most common(six isolates).These results indicate that a potential health risk to the public may be caused by ice cream,particularly in susceptiblepopulations.展开更多
Hosmerim （cheese dessert） is a traditional Turkish dessert which is manufactured from unsalted fresh cheese, sugar, egg, cream or butter and flour （instead of flour, semolina or starch can also be used）.
文摘Lactobacillus acidophilus has several health advantages. Honey has several medicinal properties and is also a natural sweetener which could be used in frozen desserts. There are various types of honey based on color namely, light, amber and dark. Influence of honey on attributes of a probiotic frozen dessert is not known. The objective was to study the effect of light, amber colored and dark honey on the Lactobacillus acidophilus counts and quality attributes of probiotic ice cream. Ice creams were manufactured with use of Lactobacillus acidophilus at 50 g of frozen culture concentrate per 7.75 liters of ice cream mix and with the use of light or amber or dark honey individually. Control had no honey and was sweetened with sugar. Use of honey increased Lactobacillus acidophilus counts and viscosity, while decreased pH and melt down volume. Light honey ice cream had flavor and appearance scores comparable to the control vanilla ice cream. Light honey can be recommended for the manufacturing Lactobacillus acidophilus probiotic ice creams thus having a frozen dessert with the health advantageous medicinal properties of honey.
文摘In this study, the apparent viscosity of a skim milk based dessert was optimized through the use of a 5-level Central Composite Design. The effect of carrageenan, guar gum, sucrose and pH on the dessert's apparent viscosity was esti-mated. The dessert's flow behavior was also analyzed. A rotational viscometer was used for the the apparent viscosity measurements. All formulations presented a non-Newtonian, shear-thinning behavior. Except for carrageenan concentration, all of the design factors affected apparent viscosity, being the effects better described by second order polynomial models. The following combinations of the variable ingredients yielded the best apparent viscosity: guar gum concentration: 0.0-0.315% (w/w) and sucrose concentration: 5.000-8.615% (w/w);or guar gum concentration: 0.109-0.315% (w/w) and sucrose concentration: 5.000-11.000% (w/w);in both cases, carrageenan and pH were kept at 0.020% (w/w) and 6.50, respectively.
文摘This research investigates several woods originated from trees of tropical virgin forest as raw material for the production of granular activated carbon. Mechanical strength of the activated carbons produced was related to wood hardness and lignin content but not to cellulose-lignin ratio. One of the eight woods studied (Dividivi) produced an activated carbon with a high mechanical strength similar to that produced from coconut shell, taken as a standard. Dividivi is also suggested as promissory for desert greening.
文摘As a new clean energy resource in the 21st century,natural gas hydrate is considered as one of the most promising strategic resources in the future.This paper,based on the research progress in exploitation of natural gas hydrate(NGH)in China and the world,systematically reviewed and discussed the key issues in development of natural gas hydrate.From an exploitation point of view,it is recommended that the concepts of diagenetic hydrate and non-diagenetic hydrate be introduced.The main factors to be considered are whether diagenesis,stability of rock skeleton structure,particle size and cementation mode,thus NGHs are divided into 6 levels and used unused exploitation methods according to different types.The study of the description and quantitative characterization of abundance in hydrate enrichment zone,and looking for gas hydrate dessert areas with commercial exploitation value should be enhanced.The concept of dynamic permeability and characterization of the permeability of NGH by time-varying equations should be established.The‘Three-gas co-production’(natural gas hydrate,shallow gas,and conventional gas)may be an effective way to achieve early commercial exploitation.Although great progress has been made in the exploitation of natural gas hydrate,there still exist enormous challenges in basic theory research,production methods,and equipment and operation modes.Only through hard and persistent exploration and innovation can natural gas hydrate be truly commercially developed on a large scale and contribute to sustainable energy supply.
基金supported by the National Key Research and Development Program of China (2018YFC1604304)the National Risk Surveillance Fund in Chinathe National Natural Science Foundation of China (No.81773481).
文摘This study investigated the microbial contamination of ice cream in China.A total of 2887 ice cream samples were collected from different regions of China.Contamination by the aerobic plate count(APC),coliforms,and three foodborne pathogens,Listeria monocytogenes(L.monocytogenes),Staphylococcus aureus(S.aureus),and Salmonella spp.,was detected in the samples.L.monocytogenes isolates were further analyzed for antibiotic susceptibility and multi-locus sequence typing(MLST).The results showed that APC was more than 10^(5) colony forming units(CFU)/g in 6.10%(176/2887)and coliform was more than 10^(2) CFU/g in 15.69%(453/2887)of all samples.The positive rates of S.aureus,L.monocytogenes,and Salmonella spp.were 0.66%,0.62%,and 0.10%,respectively.Among these,S.aureus contamination was more than 102 CFU/g in two samples,and L.monocytogenes in the positive sample was in the range of 0.3-240 most probable number(MPN)/g.with a median of 4.3 MPN/g.The hygienic status of the packaged samples was much better than that of the bulk samples(P<0.05).Catering samples were more frequently and heavily contaminated than samples from retail and wholesale outlets(P<0.05).No significant differences were observed in samples bought from urban and rural areas(P>0.05).For 18 L.monocytogenes strains isolated from ice cream,the resistance rate of nine antibiotics was 5.56%(1/18).By MLST,the L.monocytogenes strains were classified into nine sequence types(STs),of which ST8 was the most common(six isolates).These results indicate that a potential health risk to the public may be caused by ice cream,particularly in susceptiblepopulations.
文摘Hosmerim （cheese dessert） is a traditional Turkish dessert which is manufactured from unsalted fresh cheese, sugar, egg, cream or butter and flour （instead of flour, semolina or starch can also be used）.
