渐近幂级数的反演

讨论渐近（广义）幂级数的反演问题,给出了便于实际计算的系数递推公式,并对展开式的渐近性给予了证明。     

积分的超渐近展开与Stokes不连续性的光滑化

渐近分析中的经典最速下降法近十年来出现的重要新发展－超渐近展开,使人们对于历史上名的Stokes现象实质有了更深刻的认识。然而,有关这方面的资料却各自独立且不易读懂,尤其缺少思路清晰的综述。本力求通俗自然概括整理出其中的主要成果,有些地方不得不根据作的理解作了改动与补充,一些概念的中译名亦仅供参考。     

积分的超渐近展开与Stokes不连续性的光滑化

渐近分析中的经典最速下降法近十年来出现的重要新发展－超渐近展开,使人们对于历史上名的Stokes现象实质有了更深刻的认识。然而,有关这方面的资料却各自独立且不易读懂,尤其缺少思路清晰的综述。本力求通俗自然概括整理出其中的主要成果,有些地方不得不根据作的理解作了改动与补充,一些概念的中译名亦仅供参考。     

积分的超渐近展开与Stokes不连续性的光滑化

渐近分析中的经典最速下降法近十年来出现的重要新发展－超渐近展开，使人们对于历史上名的Stokes现象实质有了更深刻的认识。然而，有关这方面的资料却各自独立且不易读懂，尤其缺少思路清晰的综述。本力求通俗自然概括整理出其中的主要成果，有些地方不得不根据作的理解作了屐与补充，一些概念的中译名亦仅供参考。     

关于平方补数的一些渐近公式

设n∈N ，a(n)是n的平方补数，x≥1，a≥0，t≥0，p，p1，p2(p1≠p2)是任意素数，有关文献得到了∑n≤xa(n)和∑n≤x1/a(n)的两个形式最简单的渐近公式。通过对平方补数的进一步研究，对其作了更一般形式的推广，得到了∑n≤xn^aa^t(n)，∑n≤xp|nn^ad(n)和∑n≤xp1|np2|nn^ad(n)的3个主要渐近公式，并根据这3个渐近公式得到了一系列有趣的推论。     

汤川强作用常数的跑动性质及估算方法

将逻辑力学原理中的强作用势函数与汤川势作比较，给出了汤川强作用常数的一种解析表达式。在核力力程上用该表达式计算出的强作用常数与实验测定值吻合较好。分析了汤川强作用常数的“渐近自由”或者说“跑动性质”。     

整数和集的渐近密率

设A和B都是自然数的集合,C是它们的和。A的渐近密率为α。假定B是自然数的一个渐近基底,λ是B的渐近平均阶数。C=A B的渐近密率为γ,得到了用α和λ估计γ的几个定理。     

一类数论函数的渐近性质

给出一类数论函数的定义，并利用广义Kloosterman和估计及三角和方法给出该类函数的一个较强制的渐近公式。     

薄板流问题广义解的渐近性质

讨论了非牛顿粘性流体薄板流问题广义解的渐近性质,利用泛函分析的方法证明了薄板流问题广义解的一个渐近性定理.     

关于正整数的k次根的整部

对于给定的自然数m，令口α（m)为m的是的次根的整部。即：α(m)=[m^1/k]。研究了α(m)的渐近性质，并给出了一个有趣的渐近公式。     

冰淇淋大战彰显配料商机

<正> 2004年春节刚过,冰淇淋市场就已硝烟渐起。雀巢全球冰淇淋战略业务公司高级副总裁Sadurni专程从瑞士飞到北京,强调加大中国市场一系列价格和产品策略的推广力度;位居申城冰淇林市场份额前五位之一的伊利将斥巨资在东莞建年产值2亿元以上的冰淇淋生产基地;与此同时,和路雪、蒙牛等冰淇淋市场巨头也纷纷在各大卖场忙碌布局;而光明也据传将牵手统一企业共同切入冰淇淋市场。     

赤藓糖醇vs木糖醇——怎样夺得天然甜味剂市场头筹

<正> 可能是对糖精等化学合成的甜味剂的恐惧,一些发达国家出台了有关措施,限制糖精的使用量,有的甚至禁止使用。而我国也强行关闭一些糖精生产企业,限制产销量。一时间,寻找和开发生产天然甜味剂,取代化学合成类甜味剂,成为全球甜味剂行业共同关注的焦点。 而木糖醇与赤藓糖醇无疑成为焦点中的焦点。     

Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: an overview

Mycotoxins are secondary metabolites produced by moulds in food that are considered a substantial issue in the context of food safety, due to their acute and chronic toxic effects on animals and humans. Therefore, new accurate methods for their identification and quantification are constantly developed in order to increase the performance of extraction, improve the accuracy of identification and reduce the limit of detection. At the same time, several industrial practices have shown the ability to reduce the level of mycotoxin contamination in food. In particular, a decrease in the amount of mycotoxins could result from standard processes naturally used for food processing or by procedures strategically introduced during processing, with the specific aim of reducing the amount of mycotoxins. In this review, the current methods adopted for accurate analyses of mycotoxins in cereals (aflatoxins, ochratoxins, trichothecenes, fumonisins) are discussed. In addition, both conventional and innovative strategies adopted to obtain safer finished products from common cereals intended for human consumption will be explored and analysed. © 2018 Society of Chemical Industry     

西班牙授权玩具潜力十足

全球著名的市场调研公司NPD提供的数据显示, 2006年头9个月,西班牙玩具市场中,授权产品占了25％,而它的销售额及销售量较上年同期分别上升9．6％和15．5％。总体来说,全球范围内流行的授权项目,在西班牙国内拥有数一数二的地位。     

无菌包装中的杀菌技术

无菌包装技术是指在包装物、被包装物、包装辅助器材均无菌的条件下，在无菌的环境中进行充填和封合的一种包装技术。无菌包装技术的关键在于各类食品物料的杀菌、包装材料的灭菌及物料填充环境的无菌三个环节。简要介绍了无菌包装中常用的杀菌技术的原理、特点。     

企业如何上网

<正> 互联网的飞速发展对人类生活的影响愈来愈大,并且渗透到各个行业当中。对于企业而言,能否紧跟时代的发展,走在科技的前沿,将最新的科技应用于生产经营中,将是当今企业能否在市场竞争中立于不败之地的重要因素。那么,针对目前国内外互联网发展的现状,企业如何才能上网呢?本文将就这个问题给大家一些建议。     

EDGE emulsification for food-grade dispersions

In this paper, we use the Edge-based Droplet GEneration (EDGE) emulsification method to produce food-grade emulsions (including double emulsions) and foams. This newly developed mild technology proved to be very stable and robust in the production of all these products. The products are made with food-grade components in an up-scaled micro device, which does not show any changes in time in wettability and fouling. The size of the droplets and bubbles is as needed for food stuffs. Air bubbles generated with EDGE were much larger than emulsion droplets, which could be explained through the viscosity ratio of the phases and changes in interfacial free energy caused by dynamic interfacial tension effects. In the outlook section of this paper, the obtained results are related to the dimensions of the devices, which are in a practically feasible range, also due to the simplicity of the EDGE structure and its operation. Preliminary estimations show that a 300L system can produce 1 m/h 4% (v/v) emulsion.     

用即弃婴儿尿布的开发

分析了用即弃型婴儿尿布的吸收机理和市场前景 ,初步探讨了使用纺粘法开发婴儿尿裤的设计方法 ,并指出在生产中应注意的工艺参数及要求。     

Polyolefins for food packaging

Polyolefins are the products of polymerisation of unsaturated aliphatic hydrocarbons. The most important are low density polyethylene, using oxygen or peroxides as catalyst, and high density polyethylene, using Ziegler or Phillips catalysts, respectively in their manufacture.In most food packaging applications, the incorporation of such additives as antioxidants, slip agents, anti-block—and sometimes anti-static—agents as well as colorants, is necessary.Some details of the legislation and Codes of Practice in European countries, and its effect on polyolefins for packaging applications are given.The effects of changes during fabrication by, for example, tainting, are considered.     

Improved wheat for baking

To bakers, wheat quality means the performance characteristics of the flour milled from the wheat when used in specific wheat products. The tremendous increase in the number of wheat cultivars grown in the U.S. in recent years, along with the unusual climate, new advances in milling technology, and increased automation of baking lines, have resulted in bakery production problems partly attributed to wheat flour quality. In this review various factors affecting wheat quality are explained. Concerns of bread and cookie/cracker manufacturers on deterioration of the wheat quality are discussed, and, finally, some solutions are proposed.