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Cooperative effects at the interface of nanocrystalline metal-organic frameworks

Nano Research 2016年第1期9卷 47-58页

作者： bunyarat rungtaweevoranit Yingbo Zhao Kyung Min Choi Omar M. Yaghi Department of Chemistry University of California-BerkeleyMaterials Sciences DivisionLawrence Berkeley National LaboratoryKavli Energy NanoSciences Institute at BerkeleyBerkeleyCalifornia 94720USA

Controlling the chemistry at the interface of nanocrystalline solids has been a challenge and an important goal to realize desired properties. Integrating two different types of materials has the potential to yield new functions resulting from cooperative effects between the two constituents. Metal-organic frameworks （MOFs） are unique in that they are constructed by linking inorganic units with organic linkers where the building units can be varied nearly at will. This flexibility has made MOFs ideal materials for the design of functional entities at interfaces and hence allowing control of properties. This review highlights the strategies employed to access synergistic functionality at the interface of nanocrystalline MOFs （nMOFs） and inorganic nanocrystals （NCs）.

关键词： metal--organic framework inorganic nanocrystal cooperative effects interface design

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Combined Effect of Garlic Juice and Sa-Tay Marinade on Quality Changes of Oyster Meat during Chilled Storage

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Food and Nutrition Sciences 2013年第6期4卷 690-700页

作者： bunyarat Bunruk Sunisa Siripongvutikorn Pornpong Sutthirak Aquatic Animal Biotechnology Research Center Faculty of Science and Industrial Technology Surat Thani Campus Prince of Songkla University Surat Thani Thailand. Department of Food Technology Faculty of Agro-Industry Prince of Songkla University Songkhla Thailand

Traditionally, meat has been marinated to improve yield, flavor, tenderness, and may increase product shelf life. Sa-tay is a popular dish in Thai restaurant. Physical, chemical, microbiological and sensory qualities after the oyster meat treated with garlic 0, 2 ml of garlic juice then marinated with Sa-tay condiment (8%, wt/wt) were monitored during chilled storage, 4℃ ± 2℃. pH and glycogen content of all treatments decreased while TVB, lactic acid content, ammonia content and K-value increased as storage time. A TBARS, rancidity indicator, of the control was higher compared with other treatments. Mesophilic and lactic acid bacteria of all treatments particularly the oyster treated with the juice increased as storage time increased. However, psychrophilic bacteria, coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, Salmonella spp. and Vibrio spp. were low throughout the storage. Consumer acceptability scores of all treatments were higher than borderline (>5) at the end of the storage, 12 days.

关键词： Oyster Meat Garlic Juice Sa-Tay Marinated

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