|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | 太阳能路面能量转化与路表性能研究显示文摘为了研究和评估太阳能路面作为可持续能源生产提供电能的可行性,研究团队构建了'太阳能电池板'(将太阳能电池嵌入橡胶和'树脂玻璃'之间)和'太阳能路面'(将太阳能电池嵌入两个多孔橡胶层之间)两种新型路面结构模型,两者均能吸收太阳能并将其转化为电能贮存在光伏电池中。在构建路面结构组成的基础上,从能量供给、路表性能两方面对两种新型太阳能路面的使用性能进行了评价。采用摆式摩擦系数仪(BPT)和万能试验机(UTM)测定了太阳能路面的路表抗滑性能和动态特性,并对两种新型太阳能路面进行了排水性能试验;同时,为了测试太阳能路面通过太阳能电池获取电能的可行性,进行了电压(电流)测量,确定了能量转换率(PCE)。结果表明:在潮湿的环境下,'太阳能电池板'和'太阳能路面'的BPN摆值分别为42和47.8;通过排水性能试验测定的'太阳能电池板'和'太阳能路面'的平均体积流量分别为0.018L/s和0.042L/s,而传统沥青路面的排水性能试验测定值为0.0224L/s。研究结果表明:由太阳能电池和橡胶层组成的新型太阳能路面不仅可满足道路运输的安全参数,还具备发电能力,可作为一种新型路面进行研究和发展。 | 赵亚兰 郭红兵 Azin Sadeghi Dezfooli Fereidoon Moghadas Nejad Hamzeh Zakeri Sholeh Kazemifard | 2018 | 中外公路2018，38，5： | 2 |
| 2 | Techniques for postmortem tenderisation in meat processing:effectiveness,application and possible mechanisms显示文摘Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat.However,emerging tenderising techniques are not broadly used in the meat industry and,to some degree,are controversial due to lack of theoretical support.Thus,understanding the mechanisms involved in postmortem tenderisation is essential.This article first provides an overview of the relationship of ageing tenderisation and calpain system,as well as proteomics applied to identify protein biomarkers characterizing tenderness.In general,the ageing tenderisation is mediated by multiple biochemical activities,and it can exhibit better palatability and commercial benefit by combining other interventions.The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis,glycolysis,apoptosis and metabolic modification.Additionally,tenderising techniques from different aspects including exogenous enzymes,chemistry,physics and the combined methods are discussed in depth.Particularly,innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers.Furthermore,the combined interventions provide better performance in controlled tenderness.Finally,future trends in developing new tenderising techniques,and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. | Haibo Shi Fereidoon Shahidi Jiankang Wang Yan Huang Ye Zou Weimin Xu Daoying Wang | 2021 | Food Production, Processing and Nutrition2021，3，1： | 2 |
| 3 | Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis显示文摘 | Marian Naczk Fereidoon Shahidi | 2006 | Journal of Pharmaceutical and Biomedical Analysis2006，，5： | 2 |
| 4 | Encapsulation of food Ingredients显示文摘 | Fereidoon S X Q Han | 1993 | Food Sci Nutri1993，33，6： | 2 |
| 5 | Extraction and analysis of phenolics in food显示文摘 | Marian Naczk Fereidoon Shahidi | 2004 | Journal of Chromatography A2004，，1： | 2 |
| 6 | Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber(Cucumaria frondosa)显示文摘Protein hydrolysates were prepared from North Atlantic sea cucumber(Cucumaria frondosa)body wall(BW),and processing by-product flower(FL)and internal organs(IN).Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases.The enzymes used were Alcalase(A),and Corolase(C)as endopeptidases and Flavourzyme(F)with both endo-and exopeptidase functions.These were employed individually or in combination under controlled conditions.The hydrolysates so prepared were subsequently analysed for their antioxidant potential and functionalities in food systems for the first time.Hydrolysates treated with the combination of A and F exhibited the highest radical scavenging activity against DPPH and ABTS radicals.The highest metal chelation activity was observed for samples hydrolysed with the combination of enzymes(C+F and A+F).All treatments inhibited beta-carotene bleaching in an oil-in-water emulsion and TBARS production in a meat model system.In addition,sea cucumber protein hydrolysates were more than 75%soluble over a pH range of 2–12.Hydrolysed proteins were also effective in enhancing water holding capacity in a meat model system compared to their untreated counterparts.The amino acids of sea cucumber protein hydrolysates had desirable profiles with glutamic acid as the predominant component in samples analysed.These findings demonstrate the desirable functionalities of hydrolysates from North Atlantic sea cucumber and their potential for use as functional food ingredients. | Tharindu R.L.Senadheera Deepika Dave Fereidoon Shahidi | 2021 | Food Production, Processing and Nutrition2021，3，1： | 2 |
| 7 | Optimization of extraction of phenolic compounds from wheat using response surface methodology显示文摘 | Chandrika Liyana-Pathirana Fereidoon Shahidi | 2004 | Food Chemistry2004，，1： | 2 |
| 8 | Competitive Electricity Markets: Questions Remain about Design, Implementation, Performance显示文摘 | Fereidoon P Sioshansi | 2008 | The Electricity Journal2008，21，2： | 1 |
| 9 | Extraction and analysis of phenolics in food显示文摘 | Marian N Fereidoon S | | 0，，： | 1 |
| 10 | Alkanol- ammonia- water/hexane extraction of flaxseed显示文摘 | Janitha P D Wanasundara Fereidoon Shahdi | 1994 | Food Chemistry1994，49，1： | 1 |
| 11 | Antioxidant activity of green tea and its catechins in a fish meat model system显示文摘 | Yenhun He Fereidoon Shdhidi | 1997 | J Agric Food Chem1997，45，： | 1 |
| 12 | Antioxidant activity of green tea and its catechins in a fish meat model system显示文摘 | YENHUN H FEREIDOON S | 1997 | J Agric Food Chem1997，45，： | 1 |
| 13 | Food applications ofchitin and chitosans显示文摘 | FEREIDOON S JANAK K VIDANA A | 1999 | Trends in Food Science and Technology1999，10，2： | 1 |
| 14 | Effect of processing on the antioxidant activity of millet grains 显示文摘 | Anoma C Marian N Fereidoon S | 2012 | Food Chemistry2012，133，1： | 1 |
| 15 | A method based on Petri Nets for identification of aspects显示文摘 | Vahdat Abdelzad Fereidoon Shams Aliee | 2010 | presented in information science and technologies Bulletin of the ACM Slovakia2010，2，1： | 1 |
| 16 | Effect of nanoparticles on the micromechanieal and surface properties of poly (urea-formaldehyde) composite microcapsules显示文摘 | Ghorbanzadeh A M Fereidoon A Jahanshahi M | 2014 | Composites Part B: Engineering2014，56，1： | 1 |
| 17 | Effects of geosynthetics on reduction of reflection cracking in asphalt overlays显示文摘 | Ali Khodaii Shahab Fallah Fereidoon Moghadas Ne- jad | 2009 | Geotextiles Geomem- br2009，27，1： | 1 |
| 18 | Optiomization of extraction of phenolic compounds from wheat using response surface methodology 显示文摘 | CHANDRIKA L P FEREIDOON S | 2006 | Food Chomistry2006，93，： | 1 |
| 19 | Encapsulation of food ingredients 显示文摘 | Fereidoon Shahidi Han Xiaoqing | 1993 | Critical Review in Food Science and Nutrition1993，33，6： | 1 |
| 20 | Optimization of extraction of phenolic compounds from wheat using response surface methodology显示文摘 | CHANDRIKA L P FEREIDOON S | 2005 | Food Chemistry2005，93，1： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员