有一函数：当x&0,y=-1;x=0,y=0;x&0,y=1;编一程序，输入一个x值，要求输出相应的y值。解：程序：#include&stdio.h&int main(){ int x,y; printf("请输入一个数字x："); scanf("%d",&x); if (x & 0) {
y = -1; } else if (x ==0) {
y = 0; } else {
y = 1; } printf("x=%d,y=%d\n",x,y); return 0;}结果：请输入一个数字x：7x=7,y=1请按任意键继续.&.&.&本文出自 “” 博客，请务必保留此出处
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(最多只允许输入30个字)Effect of hydrocolloids on the energy consumption and quality of frozen noodles. - Abstract - Europe PMC
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(PMID: PMCID:PMC4921093)
Zhi-Li Pan
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 C College of Food Science and Technology, Henan Agricultural University, 63 Nong ye Rd., Zhengzhou, 450002 China.
College of Food Science and Technology, Henan Agricultural University, 63 Nong ye Rd., Zhengzhou, 450002 C Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, 63 Nongye Rd., Zhengzhou, 450002 China.
College of Food Science and Technology, Henan Agricultural University, 63 Nong ye Rd., Zhengzhou, 450002 China.
Yu-Hong Wang
Henan Vocational College of Agriculture, Zhongmou, Henan 451450 China.
Xiu-Ling Zhang
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 C College of Food Science and Technology, Henan Agricultural University, 63 Nong ye Rd., Zhengzhou, 450002 China.
College of Food Science and Technology, Henan Agricultural University, 63 Nong ye Rd., Zhengzhou, 450002 C Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, 63 Nongye Rd., Zhengzhou, 450002 China.
College of Food Science and Technology, Henan Agricultural University, 63 Nong ye Rd., Zhengzhou, 450002 China.
Henan Vocational College of Agriculture, Zhongmou, Henan 451450 China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030 China.
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[03 May ):]
research-article, Journal Article
Effects of hydrocolloids such as Sodium polyacrylate, xanthan gum and sodium alginate on the energy consumption and quality of frozen cooked noodles were investigated. Results showed that gelatinization temperature (GT) shortened significantly and texture properties (hardness, firmness, break strength) of frozen cooked noodle were significantly improved by adding different hydrocolloid additives (P&&&0.05). Nevertheless, there were no significant differences of glass-transition temperature between hydrocolloid fortified and non fortified frozen cooked noodles. Moreover, the hydrocolloids improved quality of cooked noodle and increased energy consumption, however, xanthan gum showed the best results. The optimized constituents were: sodium polyacrylate 0.13&%, xanthan gum 0.86&%, sodium alginate 0.18&% with predicted sensory scores of 90.30. The study showed that hydrocolloids could be used as modifying agents in frozen cooked noodle process.
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