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| 1 | Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars显示文摘The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and the cultivar influenced protein characteristics, the proportion of gluten except for γ-and ω-gliadin using RP-HPLC(reversed-phase high-performance liquid chromatography), and end-use quality. Protein characteristics and the proportion of gluten in Korean wheat cultivars were between those of Australian standard white(ASW) and hard wheat(AH). Korean wheat cultivars exhibited a higher average α+β gliadin proportion than imported wheat, a γ-gliadin proportion similar to that of dark northern spring wheat, and the same ω-gliadin proportion as AH. They showed a bread-loaf volume intermediate between those of ASW and AH and a texture of cooked noodles similar to that of soft white wheat, but less springiness than imported wheat. The cookie diameter of Korean wheat cultivars was similar to that of hard red winter wheat. There was a correlation between bread-loaf volume and protein characteristics, except for the protein content in Korean wheat cultivars. Springiness and cohesiveness of cooked noodles were not correlated with protein characteristics, while hardness was correlated with the protein content and water absorption of a mixograph. Cookie diameter was negatively correlated with the sodium dodecyl sulfate(SDS) sedimentation volume and water absorption of a mixograph. The end-use quality was not correlated with any proportion of gluten composition. Principal component analysis(PCA) showed that the proportion of gluten was not related to the quality of the bread(both PCs, 81.3%), noodle(77.7%), and cookie(82.4%). PCA explained that Keumkang is suitable for superior bread, while Uri is good for cooked noodles and cookies. | Seong-Woo Cho Chon-Sik Kang Hyeon Seok Ko Byung-Kee Baik Kwang-Min Cho Chul Soo Park | 2018 | Journal of Integrative Agriculture2018，17，8： | 6 |
| 2 | Drying characteristics, functional properties and in vitro digestion of purple potato slices dried by different methods显示文摘The drying characteristics,physico-chemical and functional properties,as well as starch digestibility,of purple potato slices dried using different methods(such as,vacuum freeze-drying,VFD;hot-air drying,HAD;air-impingement jet drying,AIJD;and far-infrared assisted heat-pump drying,FIHPD)were investigated.Drying rate was the highest(3.0 g 100 g^-1 min^-1)using AIJD,followed by FIHPD and HAD,and the rate of VFD was the lowest one(0.3 g 100 g^-1 min^-1).Drying data were fitted to 12 thin-layer drying models,with the Midilli model giving the best predictions.Moreover,AIJD showed higher diffusivity(5.5×10^-10 m^2 s^–1)and energy efficiency(55 J g^-1)than any other drying method used in this study.With reference to the samples dried by VFD,the starch granules of the samples obtained by HAD,FIHPD,and AIJD exhibited different extent of disruption,which significantly increased their water absorption capacity,swelling power,and in vitro digestibility,but decreased the peak viscosity.The sample resulting from AIJD had the greatest water absorption capacity(7.9 g g^-1)and solubility(21.6%),but the smallest syneresis rate(48%).Good correlation coefficients(R^2>0.98)implied that the pseudofirst order kinetic model adequately described the rate and extent of starch digestion of dried potato flours.Samples from AIJD and FIHPD showed the highest digestibility percentages,reaching to 72.4 and 72.5%.Based on the drying rate,specific energy consumption,functional properties and digestibility,AIJD appeared to be quite effective and suitable to be transferred on the industry scale. | QIU Gan JIANG Yong-li DENG Yun | 2019 | Journal of Integrative Agriculture2019，18，9： | 6 |
| 3 | Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties显示文摘The objective of this study was to investigate variation and trends in dough rheological properties and flour quality traits in 330 Chinese wheat varieties. The dough rheological properties of development time(DT), stability time(ST), and farinograph quality number(FQN)were evaluated, as well as the flour quality traits of protein(PC), wet gluten content(WGC), and sedimentation value(SV). The coefficients of variation of DT(40.5%), ST(58.1%), and FQN(42.4%) were higher than those of PC(9.1%), WGC(10.1%), and SV(15.3%). Normal distributions were observed for the flour quality indices but not for the rheological parameters. SV was strongly correlated with the three rheological parameters and accordingly might be used as a primary indicator for dough rheological property evaluation. Our results showed that there has been marked improvement in dough rheological properties for Chinese wheat varieties released since 1986, while flour quality has remained stable. | Xiushi Yang Li Wu Zhihua Zhu Guixing Ren Sancai Liu | 2014 | The Crop Journal2014，2，4： | 2 |
| 4 | Effects of Preheating Temperature, Moisture and Sodium Metabisulfite Content on Property of Maize Flour Dough显示文摘Processing temperature, maze flour particle size, and level of water and sodium metabisulfite were varied during the preparation of maize noodles. Preheated to 90—95 ℃ a mixture of maize flour or meal, water(43%—45% moisture) and salt enabled the preparation of noodles using a pasta extruder. Maize flour with smaller particle size yielded better noodles than did maize meal. The addition of sodium metabisulfite enabled the production of noodles at lower processing temperatures; however, cooking losses increased. Processing maize flour with higher water absorption yielded noodles that required longer cooking time but with decreased losses. The functionalities of starch and protein in raw ingredients and in products were determined. Starch gelatinized and retorgraded during processing maize noodles, as indicated by changes in pasting viscosity curves. Maize proteins contributed to the increased viscosity of dough above 40 ℃. The increased integrity of cooked maize noodles, however, corresponded to the increased amounts of gelatinized and retrograded starch. | TONG Yi 1, Waniska Ralph D. 2 and LI Wei 1** (1. College of Life Science, Jilin University, Changchun, 130023 2. Cereal Quality Laboratory, Department of Soil & Crop Sciences, Texas A & M University, College Station, Texas, 77843 24474) | 2000 | Chemical Research in Chinese Universities2000，16，3： | 2 |
| 5 | Establishment and characterization of new wheat-Thinopyrum ponticum addition and translocation lines with resistance to Ug99 races显示文摘Ug99,also designated as TTKSK,is a race of Puccinia graminis Pers.:Pers f.sp.tritici Eriks.and E.Henn(Pgt)with broad virulence to wheat.It is the first known Pgt race possessing virulence to Sr31,a stem rust resistance(Sr)gene deployed in wheat varieties worldwide(Singh et al.,2011).Since the first detection of TTKSK in 1998,a total of 13 Ug99 variants have been identified in several African countries.TTKSK and PTKSK were also found in Yemen and | Hongwei Li Qi Zheng Zacharias A.Pretorius Bin Li Dingzhong Tang Zhensheng Li | 2016 | Journal of Genetics and Genomics2016，43，9： | 2 |
| 6 | Production of microbial medium from defatted brebra(Milletia ferruginea)seed flour to substitute commercial peptone agar显示文摘Objective:To investigate and optimize microbial media that substitute peptone agar using brebra seed defatted flour.Methods:Defatted process.inoculums preparation,evaluation of bacterial growth,preparation of cooked and hydrolyzed media and growth turbidity of tested bacteria were determined.Results:Two percent defatted flour was found to be suitable concentration for the growth of pathogenic bacteria:Escherichia coli(ATCC 25922)(E,coli),Pseudomonas aeruginosa(ATCC27853),Salmonella(NCTC 8385)and Shigella flexneri(ATCC 12022)(S.flexneri),while 3%defatted flour was suitable for Staphylococcus aureus(ATCC 25923)(S.aureus).E.coli(93±1)and S.flexneri(524±1)colony count were significantly(P≤0.05)greater in defatted flour without supplement than in supplemented medium.E.coli[(3.72×10~9±2)CFU/mL],S.aureus[(7.4×10~9±2)CFU/mL],S.flexneri[(4.03×10~9±2)CFU/mL]and Salmonella[(2.37×10~9±1)CFU/mL]in non-hydrolyzed sample were statistically(P≤0.05)greater than hydrolyzed one and commercial peptone agar.Colony count of Salmonella[(4.55≤10~9±3)CFU/mL],S.flexneri[(5.40≤10~9±3)CFU/mL]and Lyesria moncytogenes(ATCC 19116)[(5.4×10~9±3)CFU/mL]on raw defatted flour agar was significantly(P≤0.05)greater than cooked defatted flour and commercial peptone agar.Biomass of E.coli,S.aureus.Salmonella and Enterococcus faecalis in non-hydrolyzed defatted flour is highly increased over hydrolyzed defatted flour and commercial peptone broth.Conclusions:The defatted flour agar was found to be better microbial media or comparable with peptone agar.The substances in it can serve as sources of carbon,nitrogen,vitamins and minerals that are essential to support the growth of microorganisms without any supplements.Currently,all supplements of peptone agar are very expensive in the market. | Berhanu Andualem Amare Gessesse | 2013 | Asian Pacific Journal of Tropical Biomedicine2013，3，10： | 2 |
| 7 | Festivals and Celebrations of 2003(2) | | 2003 | 中国周刊2003，35，2： | 1 |
| 8 | Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread显示文摘The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread,consumed in Southeast Asia including China,Japan,and Korea.Hence,flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread,Korean style steamed bread(KSSB)and northern-style Chinese steamed bread(NSCSB).KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb.KSSB showed lower height,larger diameter and volume of steamed bread,higher stress relaxation,and softer texture of crumb than NSCSB.The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB.About 90%of variability in the height and volume of KSSB could be predicted from protein content,mixing tolerance of Mixograph,average particle size of flour,final viscosity and solvent retention capacity.Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB.Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread(704.7 mL)than Glu-A3d allele(645.8 mL)in KSSB,although there was no significant difference in volume of NSCSB by glutenin compositions.Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB,Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB.Hard wheat showed higher height and volume of steamed bread,and lower stress relaxation and hardness of crumb than soft wheat in KSSB. | Ji-Eun Kim Byung-Kee Baik Chul Soo Park Jae-Han Son Chang-Hyun Choi Youngjun Mo Tae-Il Park Chon-Sik Kang Seong-Woo Cho | 2019 | Journal of Integrative Agriculture2019，18，11： | 1 |
| 9 | STERIGMATOCYSTIN INDUCED ADENOCARCINOMA OF THE LUNG AND ATYPICAL HYPERPLASIA OF GLANDULAR STOMACH IN MICE显示文摘Aspergillus versicolor was isolated from the gastric juice of patients with chronic stomach diseases in high-risk area of gastric cancer. Mice fed with Aspergillus-inoculated corn flour developed adenocarcinoma of the lung in 15 of 35 mice (42.9%) and atypical hyperplasia of the glandular stomach in 13 of 35 mice (37.4%). Sterigmatocystin was identified by high performance liquid chromato-graphy (HPLC) and fluorescence spectrophotometry in the extract of Aspergillus-inoculated corn flour. The results suggest that the mycotoxin Sterigmatocystin may play a potential role in carcinogenesis in human. | 谢同欣 王凤荣 王俊灵 张振东 | 1991 | Chinese Journal of Cancer Research1991，3，1： | 1 |
| 10 | Foliar application of micronutrients enhances crop stand, yield and the biofortification essential for human health of different wheat cultivars显示文摘Globally about half of the world’s population is under micronutrient malnutrition due to poor quality food intake.To overcome this problem,fortification and biofortification techniques are often used.Biofortification is considered a better option than fortification due to the easy control of nutrient deficiencies present in daily food.This field experiment was conducted to evaluate the effects of foliar application of a micronutrient mixture(MNM)consisting of zinc(Zn),iron(Fe),copper(Cu),manganese(Mn)and boron(B)on yield and flour quality of wheat.The results show the effectiveness of foliar feeding for growth and yield parameters,in addition to the enriching of wheat grains with Zn,Cu,Fe,Mn and B.Compared to the control without foliar feeding,foliar application on wheat crop increased tillering ability,spike length,grain yield and the contents of Zn,Cu,Mn,Fe and B by 21,47,22,22 and 25%in wheat flour,respectively.Therefore,foliar feeding of micronutrients could be an effective approach to enrich wheat grains with essential nutrients for correcting malnutrition. | Muhammad Zahir Aziz Muhammad Yaseen Tanveer Abbas Muhammad Naveed Adnan Mustafa Yasir Hamid Qudsia Saeed XU Ming-gang | 2019 | Journal of Integrative Agriculture2019，18，6： | 1 |
| 11 | 胶东花饽饽——“烟台面塑”重彩登台显示文摘烟台民间文化之丰富,在中国民间文化中占据了重要位置。多元化的人群来源,奠定了地域文化多样化的鲜明特征。大海的恩赐与土地的肥沃衍生了朴实豪爽的胶东儿女。号称'胶东花饽饽'的面塑艺术就是在这群粘着'海腥味儿'的烟台人手中诞生出来的。'烟台面塑'历史悠久、民俗文化丰厚、造型独特、色彩浓烈,聪慧的烟台人在长期的生活积淀中创造了大量弥足珍贵的非物质文化遗产,而'烟台面塑'——这一手工绝门艺术正是胶东大地的珍宝! | 刘志刚 | 2013 | 走向世界2013，0，36： | 1 |
| 12 | Effect of Roasting and Germination on Proximate, Micronutrient and Amino Acid Profile of Breadnut Seed (Artocarpus camansi) Flours显示文摘The proximate, micronutrient and amino acid profile of roasted and germinated breadnut seed flour were evaluated. Fresh mature fruits (1.5 kg) of breadnut were purchased from Relief market in Imo State, Nigeria. The breadnut seeds were divided into three portions for different unit operations, namely raw, roasted and germinated. Samples were analyzed for proximate, minerals and amino acids compositions. Statistical significance was set at p < 0.05. Protein (13.80%) and fat (7.90%) content were significantly higher (p < 0.05) in germinated breadnut seeds;fibre (2.20%) and ash (7.20%) were significantly higher (p < 0.05) in roasted breadnut seed while carbohydrate (75.85%) and moisture (11.05%) were significantly higher (p < 0.05) in raw breadnut. Micronutrient composition shows that iron (74.35 mg/100g) was higher in roasted breadnut seed, phosphorous (12.95 mg/100g) and zinc (30.4 mg/100g) were higher in germinated breadnut seed flour while calcium (0.04%), magnesium (0.05%), vitamin A (0.27%) and vitamin C (0.85%) were higher in raw breadnut. All the essential amino acids except norleucine were present in the breadnut in varying quantities. Between roasting and germination, essential acids;valine < histidine < isoleucine < thronine < tryptophan were more in germinated breadnut seeds while leucine < lysine < phenylalanine < methionine were higher in roasted breadnut seed flour. The use of roasting and germination should be used in processing breadnut seeds. The use of breadnut seed flours as composite flour in food production may help to provide protein and micronutrient among the vulnerable groups. | Joy A. C. Amadi Austin Ihemeje Chinyere P. Ezenwa | 2019 | Journal of Food Science and Engineering2019，9，5： | 0 |
| 13 | Jokes and Humour显示文摘一位老人死后给他的儿子留下了一大笔钱。但这个儿子是个愚蠢的年轻人,他很快就把钱全部花光,结果一无所有。当然。 | 李明明 | 2007 | 中学生英语(下旬刊)2007，0，Z3： | 0 |
| 14 | Effect of tuber sections and processing conditions on the physicochemical properties of sweet potato(Ipomoea batatas L.(Lam))flour显示文摘Objective:The study was conducted to ascertain the effect of tuber sections,heat treatment,and rehydration with process chemicals of varying concentrations on the physicochemical properties of sweet potato(Ipomoea batatas L.(Lam))flour.Materials and Methods:The flour samples were generated as raw,boiled,and steamed from the head,middle,and tail sections of the tuber.These were compared with their whole tuber counterpart.The magnitude and extent of the factorial influence were measured using the effects on swelling index(SI),water absorption capacity(WAC),oil absorption capacity,total soluble solids(TSS),blue value index(BVI),gelling point temperature(GPT),boiling point temperature(BPT),and pH.Results:The results obtained showed that the proximate composition from the tuber sections and the whole did not differ significantly(P<0.05).The tuber processing method(TPM)and tuber processing duration(TPD)effected significant differences(P<0.05)in all the test parameter except for pH respectively.Conclusion:From the investigation,it was observed that the test variables have significant effects on the physicochemical properties of the sweet potato flour. | M.C.Iheagwara I.H.Chibuzo J.C.Ibeabuchi | 2019 | Food Quality and Safety2019，3，4： | 0 |
| 15 | 一组常用动词(组)在科技英语中的应用显示文摘Be made of,be made from,be made out of,be made up of,be compose dof,form,comprise等,是科技英语中一组意义相近的常用动词或词组。本文通过一些具体例句分析其用法和含义。 关键词 科技英语、意思相近、双面动词 在学习科技英语中,我们常常会碰到这样一些动词或词组:be made of,be madefrom,be made out of,be made up of,be composed of,consist of,form, | 姚彩萍 | 1993 | 丽水学院学报1993，18，2： | 0 |
| 16 | The medieval lyric“l Syng of a Myden”显示文摘Just like Brian said'l Syng of a Myden'focuses on the Nativity and the role of the Virgin Mary.This most famous Nativity song survives from a minstrel manuscript of the early fifteenth century.After reviewed the history of the medieval lyric,this essay will show how the lyric to express the faith on Nativity and the role of the Virgin Mary by firstly showing explaining how writers make use of symbolic meaning and figure of speech in the lyric,then by analyzing how the structure of the lyric to express the process | 李培云 | 2015 | 校园英语2015，，6： | 0 |
| 17 | Price Conduction Mechanism of China's Wheat Industry Chain Based on VECM显示文摘With the aid of the VECM( vector error correction model),this paper studied dynamic effect of wheat price and flour price conduction mechanism in the wheat industry chain. Study results indicate that in a long term,wheat price and flour price have equilibrium relationship. Through threshold co-integration test,it found that there is no threshold co-integration relationship between wheat price and flour price.This can be adjusted using the linear error correction mode. In a short term,the wheat price and flour price have Granger causality relationship. When the price deviates from equilibrium state,the flour price can be adjusted and regressed to equilibrium state,but the speed of wheat price regressing to equilibrium state is slow. Finally,the impulse response function analysis indicates that fluctuation of the wheat price can bring huge and sustained impact to wheat and flour market. | Haiyan ZHU | 2015 | Asian Agricultural Research2015，7，1： | 0 |
| 18 | Meet the Napoli Pizza King:Mammamia's Francesco Nevola显示文摘Francesco Nevola's blood runs red with tomato sauce,his skin sprinked with flour,his heart laden with cheese.A Napoli native,Francesco is the head pizza chef of Shanghai's Mammamia,and comes from a long line of bakers.One so long,in fact,that it dates all the way back to the first pizza ever made in the royal palace of Capodimonte-a pizza whose crust was baked using the flour supplied by Francesco's great-great-grandfather. | Sophie Steiner | 2022 | 城市漫步(GBA版)2022，，4： | 0 |
| 19 | Enrichment of Bread with Olive Oil Industrial By-Product显示文摘The aim of the study was to investigate the effect of bread fortification with dry olive paste flour(DOPF),coming from Cellina di Nardòcultivar.Specifically,sensory and nutritional properties of enriched bread were investigated.In addition,the glycemic response and the bio-accessibility of polyphenols contained in the bread samples were also estimated.The addition of DOPF leads to an increase of the total phenolic compounds,total flavonoids and antioxidant activity,without compromising the final acceptability.The recovery of bio-accessible polyphenols from the simulated gastro-intestinal digestion was 59.3%for the control and 72.1%for the enriched bread.Also the glycemic response was improved in the enriched bread. | Annamaria Cedola Angela Cardinali Matteo Alessandro Del Nobile Amalia Conte | 2019 | Journal of Agricultural Science and Technology(B)2019，9，2： | 0 |
| 20 | OBSERVATION ON LONG-TERM THERAPEUTIC EFFECT IN NASOPHARYNGEAL CARCINOMA PATIENTS WITH CYANOSIS OF THE TONGUE AFTER RADIOTHERAPY显示文摘Practice of traditional Chinese medicinehas proved that changes in the tongue condi-ion reflect fairly and objectively the flour-ishing or declining in vital energy and bloodof the human body,the nature of thepathogenic factor,the depth of the diseasesite and its progression or regression,andhelp in judging the outcome and prognosisof the disease.At the onset ofnasopharyngeal carcinoma,tongues with | 张蓓 陈效莲 黄伙文 | 1991 | Journal of Traditional Chinese Medicine1991，11，1： | 0 |
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