搜索结果: 1-15 共查到“食品科学技术 change”相关记录17条 . 查询时间(0.597 秒)
Change of selected antioxidant parameters of red wines during maturation
aging anthocyanins Cabernet Sauvignon polyphenols Vitis vinifera L.
2016/12/9
The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spe...
Dairy consumption in association with weight change and risk of becoming overweight or obese in middle-aged and older women: a prospective cohort study
cohort dairy obesity overweight weight
2018/11/28
Background: Studies have reported inconsistent findings on the association between dairy product intake and weight change and obesity. Only a few prospective studies have investigated the role of dair...
Usefulness of selected methods of colour change measurement for pork quality assessment
colour of pork sensory analysis WHC pork quality
2014/2/25
A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples o...
Seasonal Change of Volatile Compounds of Citrus sudachi during Maturation
headspace gas Citrus sudachi volatiles
2009/7/7
Seasonal change of volatile components in Citrus sudachi was monitored by headspace gas-chromatographic analyses. The limonene content increased sharply from 50.87% (unripe sudachi) to 87.23% (over-ri...
Change in Catalytic Property of Trypsin Immobilized on Support Activated with Glutaraldehyde in Lower Protogenic Solvent
glutaraldehyde enzyme immobilization solvent effect
2009/7/7
A variety of glutaraldehyde (GA) activated-aminopropyl controlled pore glass supports were prepared in lower protogenic solvents (methanol, ethanol, and n-propanol). When trypsin was used as the ligan...
Change in the Amount of SDS-Insoluble Gluten by Oxidants during Breadmaking
gluten oxidant iodate bromate
2009/6/18
The effect of oxidants on the formation of sodium dodecyl sulfate insoluble gluten (SDS-ISG) during baking process was studied. The amount of the SDS-ISG in mixed dough increased linearly with increas...
Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods
non-destructive measurement dielectric property capacitance
2009/6/17
A continuous and non-destructive method for measuring the moisture content of foods during the drying process is proposed. Changes in the dielectric property (capacitance), weight and temperature of s...
Texture Change of Beef and Salmon Meats Caused by Refrigeration and Use of Pulse NMR as an Index of Taste
refrigeration salmon squeezable drip
2009/6/17
Food samples undergo various physical changes during long period refrigeration and their taste gradually diminishes. The amount of squeezable drip and salt-soluble protein in beef fillet and salmon me...
Change of Meat Quality in Tiger Puffer During Frozen Storage
tiger puffer yellowtail freezing
2009/6/10
Quality of frozen tiger puffer meat was evaluated in a comparative study with frozen yellowtail. After being frozen by air blast freezing, the fish samples were stored at -50°C for 1-6 months. Two dif...
Banana Polyphenol Oxidase: Occurrence and Change of Polyphenol Oxidase Activity in Some Banana Cultivars during Fruit Development
polyphenol oxidase tyrosynase development period
2009/5/31
Occurrence of polyphenol oxidase (PPO, o-diphenol: oxygen oxidoreductase, EC.1.10.3.1) in the fruits of nine cultivars of banana (Musa spp.) commercially cultivated in China was investigated. All bana...
Change of Proteins in Instant Chinese Noodle by the Fermentation of Lactobacillus plantarum NRIC 0380 Affects the Noodle Quality
fermentation gluten instant Chinese noodle Lactobacillus plantarum
2009/5/8
The lactic acid fermentation of instant Chinese noodle sheet by Lactobacillus plantarum NRIC 0380 changed the noodle quality as evaluated by texture and sensory tests. This interesting change was indu...
Change in Taste Sensitivity to Sucrose Due to Physical Fatigue
physical fatigue taste sweet threshold sucrose
2010/3/5
Many athletes experience a change in taste sensitivity due to physical fatigue. Nutrition is an important factor during training and recovery. Previous reports have described the ideal alimentation fo...
The Effects of Early Antibiotic Treatment Following Diagnosis of Mastitis Detected by a Change in the Electrical Conductivity of Milk
Staphylococcus aureus Streptococcus uberis intramammary treatment somatic cell count
2008/7/15
Mastitis was induced experimentally by infusion of Streptococcus uberis or Staphylococcus aureus into the mammary glands of lactating dairy cows. Clinical mastitis was identified when clots appeared i...
The Effects of Cyclodextrins on the Color Change of Acid-base Indicators
detection of cyclodextrin acid-base indicator color change
2008/4/19
To detect various kinds of cyclodextrins by visual observation, the authors selected 7 kinds of acid-base indicators from commercially available ones whose color were changed by the addition of variou...
Whiteness Change During Heating and Cooling of Mozzarella Cheese
Mozzarella cheese whiteness cheese serum
2008/4/1
Whiteness (L-value) changes in low-fat and low-moisture, part-skim Mozzarella cheeses during heating (7 to 60°C) and cooling (60 to 7°C) were evaluated. In low-fat Mozzarella, a large increase in whit...