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目前,粮食作物仍是京郊农业的主体,其与都市农业的发展关系值得探讨。杂粮由于在生产、生活、生态等方面适应都市农业发展的需求,近几年已作为京郊迅速发展的朝阳产业日益兴起。通过分析京郊杂粮生产现状和存在的问题。北京杂粮产业发展的方向,指出京郊应发展特色有机杂粮,杂粮产业应走与首都都市农业发展相协调的路子。 相似文献
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辽西北地区水资源不足且降水不稳定,始终制约着农业的发展,为改变农业生产条件,20世纪90年代初期,辽西北地区以辽河平原开发为龙头开始了大规模农业工程改造和建设,本文结合农业综合开发水资源利用实践,总结出辽西北区不同类型区农业综合开发水资源模式,并提出了合理开发利用水资源的几点建议,可供农业综合开发利用水资源规划参考。 相似文献
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2007年11月9月至14日,中国农学会杂粮分会年会暨第四届中国杂粮产业论坛在深圳举办。此次论坛由中国农学会杂粮分会、山西省农业科学院和深圳市农作物良种引进中心共同主办。会议的主题是:“展望‘十一五’,促进杂粮产业大发展”。论坛由山西省农业科学院院长,中国农学会杂粮分会主任委员牛西午主持。中国农学会学术部主任孙好勤代表农学会到会祝贺并讲话。会议交流了我国杂粮作物的最新研究成果。研讨了我国现阶段杂粮产业面临的机遇与挑战,国内外发展杂粮产业的成功经验,国家对杂粮产业的政策、资金扶持,国内外杂粮市场与供求信息… 相似文献
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Transgenic cereals: Current status and future prospects 总被引:1,自引:0,他引:1
This review summarises the history of transgenic (GM) cereals, principally maize, and then focuses on the scientific literature published in the last two years. It describes the production of GM cereals with modified traits, divided into input traits and output traits. The first category includes herbicide tolerance and insect resistance, and resistance to abiotic and biotic stresses; the second includes altered grains for starch, protein or nutrient quality, the use of cereals for the production of high value medical or other products, and the generation of plants with improved efficiency of biofuel production. Using data from field trial and patent databases the review considers the diversity of GM lines being tested for possible future development. It also summarises the dichotomy of response to GM products in various countries, describes the basis for the varied public acceptability of such products, and assesses the development of novel breeding techniques in the light of current GM regulatory procedures. 相似文献
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Cereal-based products, such as bread, are staple foods in the western diet. Due to the nature of their basic ingredients and the diversity of recipes, the amount of fermentable short-chain carbohydrates (FODMAPs) in those products may be high. This study characterized the FODMAP-profiles of a broad range of cereal-product ingredients, serving as a basis for low FODMAP product development. Different cereals, pseudo-cereals, gluten-free flours, pulses, pulse protein ingredients, commercial sprouts, and other cereal-product ingredients were analyzed, using anion-exchange chromatography with electrochemical detection. Wheat and related cereals were high in fructans. Pulses, such as peas contained high galactooligosaccharides (GOS) amounts. Whereas GOS levels in pulse protein ingredients varied, depending on their production. Gluten-free flours, for instance, rice-flour, showed low FODMAP-profiles. Amongst those, buckwheat, which does not contain any of the FODMAPs investigated, contained high amounts of other soluble non-digestible carbohydrates, namely fagopyritols; these may have a similar effect on a sensitive gut as GOS. Finally, ingredients contained mainly high levels of fructans and GOS. Yet, the analysis of commonly consumed commercial cereal products, including bread, pasta, crackers and biscuits, highlighted the relevance of lactose, fructose in excess of glucose and polyols. These products serve as benchmarks for further product development. 相似文献
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《Journal of Cereal Science》2004,39(2):167-173
Nonenzymatic browning development has been investigated in commercial cookies, crackers and breakfast cereals by determination of maltulose and furosine. In addition, maltose, lactose, lactulose, fructose, glucose and 2-furoylmethyl-GABA were also determined in the samples studied. Maltulose and furosine were present in all samples of cookies, crackers and breakfast cereals. Differences found among samples may be attributed to variations in composition and processing conditions. The maltose/maltulose ratio showed a wide range in the samples studied and could probably be attributed to differences in heating intensity during processing. Thus, maltose/maltulose ratio might serve as indicator of the heat load during manufacture. Furosine and 2-furoylmethyl-GABA may arise from Maillard reactions in some of the ingredients before manufacture of the cereal products: this appears to be a major drawback for the use of these compounds as suitable indicators to differentiate between commercial cereal products. However, in the cereal industry, where exact ingredient composition is known, measurement of the maltulose and furosine formed might be used as indicators to monitor processing conditions during the manufacture of cereal products. 相似文献
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唐代西南、江南地区茶叶的产地分布面广,但西南产地分布的广泛程度总体不及江南;茶叶的地理布局颇不平衡,西南更为突出;茶叶的分布格局与地区经济发展水平紧密相关;茶叶产地在唐后期呈扩大趋势,江南更加突出。对两区茶叶地理分布特征进行比较研究,有助于挖掘潜力,打造茶叶品牌,促进地方经济发展。 相似文献
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Underutilized sources of dietary fiber: A review 总被引:2,自引:0,他引:2
Interest in the fiber content of foods has decreased in recent years as concerns about fat intake have increased. Fiber, however, remains an important component of the diet. Soluble dietary fiber, including pectic substances and hydrocolloids, is found naturally in foods such as fruits, vegetables, legumes and oat bran. Insoluble fiber, including cellulose and hemicellulose, is found in foods such as whole grains. Fiber supplementation has been used to enhance the fiber content of a variety of foods ranging from cereal-based products to meats, imitation cheeses and sauces. Products used to enhance fiber content of foods have traditionally come from cereals such as wheat, corn and oats. There are a variety of other products, however, such as fruits, vegetables, legumes and less commonly used cereals such as barley, which are potential sources of dietary fiber supplements. This article reviews research on some of these underutilized sources of dietary fiber. 相似文献
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黄曲霉毒素主要由黄曲霉等产毒真菌产生,属生物源危害物,是毒性极强的一类真菌毒素,历史上因食用黄曲霉毒素污染产品造成过多次人及家养动物群体中毒死亡事件。黄曲霉毒素通过污染农产品与动物饲料进入食物链,严重威胁全球食品安全与人类健康。为了减少黄曲霉毒素污染危害,非常有必要掌握黄曲霉毒素污染农产品及食品主要种类。因此,本文通过研究国内外相关文献报道,较为全面地总结了近年来黄曲霉毒素污染农产品及其制品的主要种类,包括:谷物及其制品、调味品、饲料等12个类别,共计143种产品。通过归纳总结黄曲霉毒素污染产品种类,可以为农产品及食品黄曲霉毒素污染防治研究提供重要科学依据,对保障消费安全和产业健康发展具有重要指导意义。 相似文献
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This paper reviews studies on allergy, intolerance and sensitivity to cereals, especially to wheat, barley, rye, maize, rice and oats with regard to reducing their incidences. Prevalence of allergy to cereals is generally low; prevalence of other cereal-related diseases are highest for wheat and lowest for oats. Compared to the other cereals, wheat (and its components wheat starch and vital gluten) are most abundantly applied in a broad range of food products world-wide, which justifies the major focus of this review on wheat. Current knowledge on diagnosis of the cereal-related diseases and on detection and characterization of the relevant proteins is discussed in the context of the development of prevention strategies. Aiming at their design and implementation, such strategies require building of knowledge frameworks at the primary, secondary and tertiary prevention levels. In this regard, selection and breeding of low-allergenic/low-intoleragenic crop varieties, application of processing and technological approaches, and the introduction of alternative safe cereal crops is discussed. Sustainable reduction of immune-related diseases in general (including cereal allergies and intolerances) is discussed with regard to eating habits and lifestyle factors, human genetic and physiological characteristics, and the role of the intestinal micro-flora. 相似文献