从技术供给方和技术需求方的各自动机分析技术转移的成因

本文通过对国际技术转移的两方——技术供给方和技术需求方推动技术转移的动机分析,来找出促成技术转移的动力和引力因素。     

推进哈尔滨市国际技术贸易 增强其国际市场的竞争能力

国际技术贸易包括技术的直接进出口、以产品为载体的技术进出口、智力型劳务输出和输入。开展国际技术贸易具有促进技术进步、迅速增强技术经济实力、缩小与先进技术国家和地区的差距等重大意义。一、国际技术贸易的发展情况近年来,经济技术发达国家把技术贸易作为重要发...     

OTN技术发展及运用

近年来,OTN技术逐渐成为光通信领域的一个技术热点.本文对OTN技术进行了概述,介绍了OTN技术的发展背景、技术标准和技术优势.对OTN技术的发展趋势和应用方式进行了深入的探讨,并提出了针对OTN技术的思考和应用建议以供参考.     

用“防伪”保真

防伪技术和防伪技术产品,已成为我国市场经济活动中的一个"热点"。研究防伪技术和防伪技术产品的法律责任问题,对于加强防伪技术产品研究、开发、生产和推广应用,     

食品添加剂和非法添加物检测前处理技术研究进展

本文主要介绍在食品添加剂和非法添加物检测前处理过程中所应用的技术。目前国标中主要采用超声波辅助提取技术、固相萃取技术、液液萃取技术、凝胶色谱净化技术和微波消解技术等。新型的前处理技术有分散液液萃取技术和QuEChERS技术等。如何开发出操作简便、溶剂用量少、回收率稳定、自动化程度高的前处理技术将会是未来发展的方向。     

探讨中职模具设计与制造专业建设与教学改革

随着信息技术的高速发展,传统的制造技术被现代制造技术所取代。在先进制造技术中,模具成形技术以得到广泛的应用和发展。而培养一大批技术应用型中等专门人才和技术操作者,正是中等职业教育责无旁贷和义不容辞的责任。     

FDI、国际贸易的技术效应与我国省际碳排放绩效

本文基于DEA非参数方法测算了我国各地区1995-2010年的Malmquist-Luenberger全要素碳排放绩效指数,并对其进行分解,估算出了东部、中部和西部地区考虑非期望产出的技术进步和技术效率变化指数,进而运用动态面板数据模型构建了FDI、国际贸易技术效应对技术进步和技术效率影响的动态计量方程。研究结果显示:分区域来看,东部地区的FDI促进了技术进步,抑制了技术效率的改进,中部地区的FDI促进了技术进步和技术效率的改进,而西部地区的FDI技术效应不显著;三大区域的进口贸易均抑制了技术进步,对技术效率改进的影响不显著;东部地区的出口贸易促进了技术进步和技术效率的改进,中部地区的出口贸易对技术进步有明显的促进作用,而西部地区的出口贸易对技术进步和技术效率的改进均无明显作用。     

企业联盟-基础性产业共性技术的有效供给形式

基础性产业共性技术是指测量测试和标准等技术,由于该类技术并非政府资助的重点,长期以来面临着比关键性产业共性技术和一般产业共性技术更大的供给困难。本文从基础性产业共性技术的界定和特点出发,探讨企业联盟作为基础性产业共性技术供给形式的可行性和可能的组织形式。     

企业延续性技术选择评价指标体系的构建

从技术的差异性出发,把技术分为三类即:延续性技术、替代技术和断代技术。技术选择是一个受多因素影响的动态的选择的过程,技术不同影响企业技术选择的因素则不同。因此本文以延续性技术为研究对象,在分析技术选择的影响因素的基础上系统地研究延续性技术选择应该考虑的影响因素,并从企业的战略层、技术应用层和市场环境、成本收益方面建立延续性技术选择的评价体系。     

探析分组传送网同步技术

本文介绍了分组传送网和移动通信技术对同步技术的需要，分析了频率同步技术和时问同步技术。     

果糖及其衍生物的应用研究进展

本文综述了果糖的基本性质及其在药物制剂、药物合成、化工中间体合成等方面的应用进展情况.     

2-己酮糖的还原特性概述

2-已酮糖有四种同分异构体,分别是山梨糖、塔格糖、阿罗酮糖和果糖.酮糖被还原时理论上生成一对等量的差向异构体糖醇.果糖是人们最了解的典型的也是自然界中存在最普遍的2-已酮糖.本文从解析果糖的一些特性为切人点介绍2-已酮糖的一些共同的还原特性.     

The synergistic effects of maltodextrin and high‐fructose corn sweetener 90 in a fat‐reduced muffin

Low‐fat muffins were prepared using as fat substitutes a combination of maltodextrin and high‐fructose corn sweetener 90 (HFCS‐90), which replaced sucrose at a rate of 25%, 50%, 75% and 100%. The focus of the investigation was to determine the synergistic effects of these two ingredients on the physical properties in a low‐fat muffin. Results indicated that maltodextrin and HFCS‐90 were effective in maintaining moisture and water activity (a_w) levels similar (P > 0.05) to the full‐fat muffin. Texture profiles indicated that the low‐fat variations were firmer (P < 0.05) than the full‐fat counterpart. Increased levels of HFCS‐90 had a significant effect (P < 0.05) on crust and crumb darkening. Maltodextrin alone significantly (P < 0.05) impeded the staling rate during storage. However, when maltodextrin was combined with increased levels of HFCS‐90, the staling rate accelerated. The two ingredients were found to be effective in maintaining product quality, but HFCS‐90 could only be used up to a 50% replacement before any adverse effects in product quality were observed.     

Evaluation of a maltodextrin gel as a partial replacement for fat in a high‐ratio white‐layer cake

The performance of maltodextrin gel as a replacement (25%, 50%, 75% and 100%) for shortening along with sucrose and high fructose corn syrup‐90 (HFCS‐90), adjusted for sweetness in each treatment, was evaluated in a high‐ratio white‐layer cake formulation. Two controls were used as a reference to fat‐replaced cakes: control A (100% fat and 100% sucrose) and control B (100% fat with 50% sucrose/50% HFCS‐90), which closely matched the sugar system of the fat‐replaced cakes. Volume of cakes showed that treatment F (100% fat‐substituted) was significantly (P < 0.05) different from the other treatments. Crust and crumb L‐ and b‐values indicated that control B produced a dark crust (P < 0.05) with a light crumb (P < 0.05) whereas treatment E (75% fat substituted) produced a light crust (P < 0.05) and treatment F a darker crumb (P < 0.05) with a significantly (P < 0.05) higher moisture content. Degree of staling significantly (P < 0.05) increased over time for all treatments. Sensory results indicated that treatment F produced a significantly (P < 0.05) moister, less adhesive and cohesive cake. Tenderness and sweetness scores indicated that treatments E and F were significantly (P < 0.05) tougher and less sweet, respectively, when compared with the other treatments. Results from both the physical and sensory analyses indicated that the combination of maltodextrin gel up to a 75% reduction for shortening and sucrose/HFCS‐90 resulted in satisfactory cakes.     

Comparative study of properties and acceptability of Haitian and US honey‐roasted peanuts

A honey‐roasted peanut product, flavoured with ginger and anise, was recently developed in Haiti in an effort to increase the consumption of locally grown peanuts. The objective of this study was to compare quality and consumer acceptability of the Haiti product with a traditional US‐manufactured brand. Haitian panellists (199) evaluated colour, appearance (dry/oily), crunchiness, peanut flavour and sweetness of the products using five‐point just‐about‐right scales. Colour (Minolta chromameter), hardness (TA.XT2i texture analyser fitted with a TA42 knife blade) and moisture (Denver IR‐30 moisture analyser), lipid (ethyl ether extraction) and sugar (Dionex DX‐500 high pressure liquid chromatography system) contents of the products were also determined. The Haiti product was significantly (P < 0.05) darker brown, harder and contained more (P < 0.05) sucrose and glucose but less (P < 0.05) lipid and fructose than the US product. Panellists indicated that crunchiness, peanut flavour and sweetness of both products were just right. The US product had acceptable appearance but was rated too light (hue angle = 69.6 ± 0.70, L‐value = 58.2 ± 0.47) in colour, whereas the Haiti product appeared too dry and dark (hue angle = 62.6 ± 2.79, L‐value = 44.6 ± 2.22). The Haiti peanuts were not deskinned, and their testae may have decreased the acceptability of the product's appearance and colour. The Haiti product was significantly (P < 0.05) just right to the female panellists and to the 21‐year plus panellists from all income groups. Deskinning of the peanuts and increased oil addition during roasting may improve the acceptability of the Haiti product, especially to 14–20 year olds. Decrease in sugar content may also make the Haiti product more appealing to this age group and to male Haitians.     

区域内生发展研究:一个理论框架

区域内生发展成为国外农村、贫困地区区域发展成功模式,对我国农村、西部地区和集中连片贫困区区域发展具有重要借鉴意义。区域内生发展目标包括实现人的全面发展、资源科学利用以及经济、社会和环境效应。区域内生发展内容包括区域内生发展力量、资源科学利用与实现综合效益。区域内生发展单元由当地政府、当地企业和当地居民等组成,文章从利益相关者、产业和城乡视角分析区域内生发展机理,构建区域内生发展机理模型,以促进区域内生发展。     

特色经济 生态经济 循环经济——青海经济发展的战略选择

青海的省情决定了未来经济发展中必须从青海的实际出发,找准发展的优势,选择发展的定位,弄清制约发展的主要障碍,扬长避短,发挥优势,使发展的思路更具现实性、可行性。故,发展特色经济,生态经济,循环经济是青海经济发展的战略选择。     

基于区域协调发展的黄河流域经济空间开发

促进区域协调发展是黄河流域经济空间二次开发的立足点,黄河流域经济开发的突出问题是开发缺乏整体性、开发轴线实力弱,发展不平衡、缺乏强大的经济增长核心区。促进黄河流域协调发展,应建立与主体功能区相适应的区域开发模式,培育壮大经济增长核心区,加快重点开发轴线的建设。只有建立生态补偿机制,构建与主体功能区相适应的政绩考核体系;充分利用国内产业转移步伐加快的契机,提升经济增长核心区的发展能力;充分利用国家扩大内需的宏观经济政策,加快经济增长核心区和开发轴线建设步伐,完善并创新农村土地流转制度,才能促进人口与产业聚集,加快推进城镇化。     

战后西方发展观演进路径及其规律探析

战后西方发展观经过了一维客体论、多维客体论、主客相关论和主体中心论四个阶段。西方发展观演进脉络呈现如下规律：一、由客体中心论转变为主体中心论;二、由关注发展的进度转变为关注发展的代价;三、由线性发展观转变为非线性发展观。借鉴西方发展观及其演进规律,可以更好更深入地贯彻落实我党提出的科学发展观,从而实现我国经济社会又好又快地发展。     

地域文化对地区经济发展影响探讨——以山东省为例

文化是促进社会经济发展的软实力,经济与文化的互动融合作用使地域文化也越来越成为地区经济发展的深层动力。探讨地域文化对地区经济发展的影响,分析地域文化的形成发展,对各地区的经济发展具有重要意义。以山东省为例,通过论述齐鲁文化的内涵及齐鲁文化对山东省经济发展的多方面影响,来印证地域文化对地区经济发展的影响作用,从而也为山东省的经济发展规划提供借鉴,推动山东省经济持续、稳定、健康发展。