豆浆做汤菜 味道也谜人

豆浆作为寻常之物，各地一般为早餐之用。然而，殊不知，笔者在一次偶然机会，用豆浆做了一款汤菜，竟然大受欢迎。以此为例，便一发不可收，经过多款豆浆汤菜制作后，笔者体会到，豆浆做汤，简便实用，用料多样，适应性强，清淡香纯，营养丰富，尤其适宜老人、妇女、儿童食用，太有可为。现介绍五则，供试做。     

网虫，你该吃什么？

什锦蔬菜沙拉 原料：绿花菜半棵，秋葵5支，小玉米笋4支，青椒1只，胡萝卜1根，莴苣叶5片，红辣椒1只，色拉油20g，橙汁50g，糖10g，盐5g。做法：花菜洗净切小朵，秋葵洗净作备用，玉米笋儿先洗净，然后纸巾吸水分。以上原料盐水烫，捞出沥水入碗中。青椒红椒齐洗净，然后用刀切细丝。胡萝卜去皮切片，所有原料碗中拌，调料放入即可成。     

水稻生长看营养情况

缺氦：植株矮小，分蘖少，叶片小而直立，叶色黄绿，茎秆短细，穗小粒少，不实率高。缺磷：常在生育前期形成“僵苗”，表现为生长缓慢，不分蘖或延迟分蘖，秧苗细弱不发棵。叶色暗绿或灰绿带紫色，叶形狭长，叶片小，叶身稍呈环状卷曲。老根变黄，新根少而纤细，严重时变黑腐烂。成熟期不一致，穗小粒少，千粒重低，空壳率高。     

保健领域里的量和效

据说中国古代的名医叶天士长于治疗疑难杂症。一日，一孕妇难产，服药无效。叶天士至，谓仍用原方，但需以一桐叶为引，即取一片梧桐叶煎汤先服，谓之药引，果效。众人询之，谓是今日立秋，梧桐落叶，以此为引，自然瓜熟蒂落云云。众人惊服，谓是“医者，意也”，意思说用药医疗，只要意思到了便可以了，     

景之深处有名茶——黄山毛峰

黄山毛峰名列我国十大名茶之一。早在400多年前，黄山所产茶叶就已非常著名，属绿茶烘青类。黄山毛峰产于安徽省歙县黄山，主要分布在桃花峰的云谷寺，松谷庵，吊桥庵，慈光阁及半寺周围。这里山高林密，日照短，长年云雾弥漫，水气凝重，山峰穿流，自然条件十分优越。茶树得云雾之滋润，无寒暑之侵袭，蕴成良好的品质，     

梦回童年酒趣多（一）

时光已然是中秋，月到中秋分外明。这晚，圆月高悬，明澄如镜，清光如水。拜月之果饼糕点一应什物早已摆上桌案：西瓜柚子石榴苹果梨，月饼螃蟹莲藕桂花酒，一时间，果香飘飘，酒香四溢，把盏高歌，喜悦不尽。家家团圆的欢声，户户聚合的笑语，穿过层层月波，袅袅而来，声声可闻；兼之蝈蝈鸣唱蛐蛐作响，如梦如幻，不似在人间——好一阙盛世清歌，好一个花好月圆夜!     

海参名肴撷萃

天津“清汤什锦海参”。1945年国民党高官孔祥熙来天津．厨师范家恩为他做了头道大菜。盛于一尺二寸的大汤池中。鸡汤清澈透底，海参亦如珊瑚，配衬鸡泥鸽蛋，鱼肚蛋黄环绕。五光十色，形态各异。后来，范将此菜授徒，进入名家饭庄。知名人士王光英、张学铭、谢添、骆玉笙、历慧良、马泰等以及海外名人，都曾品尝，广为赞誉。今已列入保留菜品。有的菜馆做成“清汤莲蓬海参”，用料为水发海参、鸡脯肉、猪肥膘、豆腐、豌豆等。做法是，鸡脯肉、猪肥膘和豆腐剁成泥，加调料搅拌均匀，抹入小酒杯，嵌入7粒豌豆，中间一粒，周围6粒，蒸熟，取出，如莲蓬状。烹调好海参，放入汤盆里，摆入鸡肉莲蓬10～12个，周围衬托青菜，浇入鸡汤即成。特点是，细腻爽口，汤清色雅。属天津大菜之一。     

川味川情传不尽

红油民间蟹 主料：肉蟹。 辅料：青笋，罗汉笋，鲜金菇，香葱。 调料：红油，自制红汤，自制蟹酱，盐，味精。     

烹调知识杂志社 读者俱乐部推荐图书

白切鸡，称为广东第一鸡，这是广东人最最喜欢吃的一道鸡肴。广东的白切鸡。色泽金黄，油光发亮，鸡皮爽口，肉质肥嫩，味道鲜香，食而不腻，回味无穷，驰名中外。     

百合入馔祛秋燥

秋季阳气收敛，阴气滋生，气候凉爽干燥，燥为秋的主气。按中医理论，秋天与人体肺脏相应，秋燥易伤肺，以致皮肤干裂、口干咽燥、咳嗽少痰等各种病症。加上深秋花木凋谢，叶落草枯，睹物伤感，情绪波动，心情烦躁，忧郁不乐。此时如适时调补，可以有效地减轻不适反应。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.