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Stella Díaz to the Rescue

為了解決mango的問題，作者Dominguez, Angela 這樣論述：

In her latest story, the beloved Stella Díaz learns that sometimes the best way to help others is just to be there for them when times get tough. It’s a new calendar year, and Stella is determined to make it her best one yet. Not only are Stella and her family finally becoming U.S. citizens, but the

Sea Musketeers are also presenting their plastics pledge to the school council. With her trusty schedule in hand, Stella is ready for anything! But after life takes unexpected turns, Stella will have to fight to keep her perfect year on track. Not to worry, because Stella Diaz is to the rescue! Rig

ht? Angela Dominguez was born in Mexico City, grew up in Texas, and now resides on the east coast. She is the author and illustrator of several books for children including the Pura Belpré Illustration Honor books Mango, Abuela, and Me (written by Meg Medina) and Maria Had a Little Llama. When Ang

ela is not in her studio, she teaches at the Academy of Art University. She also enjoys presenting at different schools and libraries to all sorts of ages. Angela is a proud member of SCBWI and PEN America, and is represented by Wernick and Pratt Literary Agency. As a child, she loved reading books

and making a mess creating pictures. She’s delighted to still be doing both.

mango進入發燒排行的影片

以微波萃取愛玉殼果膠探討其理化特性與抗氧化活性

為了解決mango的問題，作者盧詩婷 這樣論述：

愛玉為台灣的特有種植物富含果膠及抗氧化成分，屬高經濟價值之作物。經統計愛玉全台產量將近 555 公噸，然而愛玉加工副產物－愛玉殼大多數並沒有被有效利用。因此本研究將以不同微波萃取條件 (微波功率 300 - 800 W、萃取時間 3 - 4 分鐘與 0 - 200 mM檸檬酸濃度萃取溶液) 萃取愛玉殼果膠，並探討其產率、半乳糖醛酸含量、酯化度、分子量、官能基特性與抗氧化活性。結果發現產率會隨著檸檬酸濃度與微波功率之增加而上升，並在 200 mM 檸檬酸與微波功率 800 W與萃取時間 4分鐘條件下有最高果膠產率 (21.6 ± 0.1% ) 。半乳糖醛酸含量會隨著檸檬酸濃度增加反而隨之下降。

酯化度也會隨檸檬酸濃度增加而下降，所有萃取條件下果膠之酯化度皆大於 50% 屬於高甲氧基果膠。此外在抗氧化能力方面發現愛玉殼果膠DPPH自由基清除率的IC50為175.1 μg/mL，還原力則隨著果膠濃度增加，果膠之還原力有增加的趨勢。綜合以上研究結果發現愛玉殼果膠具有開發功能性保健食品之潛力。關鍵字：果膠、愛玉殼、微波輔助萃取、半乳糖醛酸、酯化度、傅立葉轉換紅外線、2,2 - 二苯基 - 1 - 三硝基苯肼自由基清除率、還原力

Investigators: Agents of S.U.I.T. 1

為了解決mango的問題，作者Green, John Patrick,Hastings, Christopher 這樣論述：

The world of John Green’s kid-favorite InvestiGators series expands with the first volume of AGENTS OF S.U.I.T., a brand-new spinoff shining a light on some of Mango and Brash’s colorful coworkers.Cilantro the Chameleon finally gets what she’s been waiting for: a field assignment. Only...it’s lit

erally out in the middle of a field, and her orders are so vague, she can hardly tell what she’s supposed to be investigating. But as she begins to uncover a sheep-led worker’s rights revolt and an alien invasion conspiracy--not to mention a spooky haunting at the abandoned S.U.I.T. field outpost--C

ilantro steps into her own V.E.S.T. as a valued member of the team. Joining this series is co-writer Chris Hastings and artist Pat Lewis, with John heavily involved in guiding the Agents along this standalone but complementary saga.

台灣與在台菲律賓的大學生對療癒飲品的認知、態度及行為研究

為了解決mango的問題，作者陳思岑 這樣論述：

生活工作壓力比起從前還要來的多，強調舒壓療癒性的商品逐漸受到歡迎，餐飲業者嗅到此商機，推出許多具有療癒飲品。因此，本研究之目的是探討大學生對目前市場上有關療癒飲品的認知、態度及行為。經由五位專家訪談，確立療癒飲品的定義和研究構面，並以問卷調查法針對台灣與在台菲律賓大學生進行抽樣調查，共發放600份問卷，有效回收問卷596份，回收率達99%。本研究歸納專家意見，主要療癒飲品的特色是給人心理上有幸福和放鬆感；療癒的元素包括選用天然健康食材、外觀賞心悅目、有花果香味、味道甘甜帶酸以及口感濃郁或帶咀嚼感。以SPSS統計分析顯示，大學生對療癒飲品的認知是暖色調、清爽不膩口、簡約造型；在態度上是具有撫慰

人心、放鬆、愉快感的相關飲品；在消費行為上會跟隨流行來選擇方便攜帶具有健康的飲品。兩國不同文化背景的學生對療癒飲品的認知、態度和行為有部分具顯著差異。兩國大學生對療癒飲品的相關認知對態度和行為有顯著正向關係。本研究提供飲料店在療癒飲品的開發上需考慮療癒元素的掌握，才能呈現療癒飲品的特色。此外，國際化經營飲料店時，要考慮不同文化背景的差異性，才能針對市場的區隔、目標和定位，更精準開發療癒飲品。