搜索结果: 1-15 共查到“食品包装与储藏 storage”相关记录55条 . 查询时间(0.761 秒)
Discrimination of storage periods for Macrocybe gigantea (Massee) using UV spectral fingerprints
mushrooms storage time differentiation UV spectroscopy multivariate analyses
2015/10/9
Macrocybe gigantea (Massee) Pegler & Lodge is a species of edible mushrooms which has important nutritional, medicinal, and economic values. Discrimination of M. gigantea with different storage period...
The “Breme” red onion:effects of home-storage methods on quercetin and quercetin-glycoside contents
Breme onion home-storage methods HPLC-MS/MS quercetin quercetin glycosides
2015/10/9
The “Breme” onion is a red-skinned cultivar growing in the northwest Italy. To date, its nutrient composition has not been described. In this study, we quantified the contents of quercetin (Q) and its...
Effect of Frozen Storage and Packing Type on Khalas and Sukkary Dates Quality
Frozen Storage Packing Type
2016/6/2
The effects of frozen storage time and packing type on physical and chemical quality of dates were assessed. Collected Sukkary and Khalas dates grown in Saudi Arabia, were subjected to storage at -18°...
Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment
aging antioxidant activity olive oil hydrolysis oxidation phenolic compounds
2014/3/28
Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercia...
Effect of postharvest storage temperatures on the quality parameters of pistachio nuts
oxidative parameters pistachio oil triacylglycerols profile
2014/2/24
Pistachios from Italy and Turkey were stored at different temperatures (10, 20, and 30°C) and the moisture of the pistachios, the free fatty acids (FFA) content, the peroxide value, and triacylglycero...
Brown rice was blasted with rice flour rather than sand in a sand blaster to make microperforations so that water could easily penetrate the brown rice endosperm and cook the rice in a shorter time. T...
Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit
organic acids pectic substances hardness
2010/11/22
After treatment with about 200 ppm hypochlorite solution, ume fruit (Japanese apricot, Prunus mume Sieb. et Zucc.) was soaked in water, 5% NaCl or 10% NaCl with Ca lactate or ashed kelp as a hardener....
Blending of Oils-Does it Improve the Quality and Storage Stability, an Experimental Approach on Soyabean and Palmolein Based Blends
Blending of Oils-Does the Quality Storage Stability Experimental Approach Soyabean Palmolein Based Blends
2010/11/8
The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:2...
Development and Storage Studies on Whey-Based Banana Herbal (Mentha arvensis) Beverage
Storage Studies Whey-Based Banana Herbal (Mentha arvensis) Beverage
2010/11/8
This study was carried out on the development and storage of Whey-Based Banana Herbal (WBBH) beverage with the incorporation of Mentha arvensis extract (0 to 4%). The amount of banana juice and sugar ...
华南理工大学食品加工与保藏原理课件chap1 Properties and Storage of Food Raw Material
华南理工大学 食品加工与保藏原理 课件 chap1 Properties and Storage of Food Raw Material
2009/12/7
华南理工大学食品加工与保藏原理课件chap1 Properties and Storage of Food Raw Material。
Effect of Temperature and pH on Nonenzymic Browning in Minced Dried Pepper During Storage
Minced dried pepper Nonenzymic browning Temperature pH
2009/10/15
The effect of temperature and pH was investigated on the nonenzymic browning reactions in minced dried paprika. The browning pigments formation was both pH and temperature dependent. Increasing pH in ...
Effect of Polypropylene Film Packaging and Storage Temperature on Chemical Components and Quality Stability of Welsh Onion
welsh onion modified atmosphere packaging temperature
2009/7/7
Chemical components and quality of Welsh onion (Allium fistulosum L.) wrapped roughly or completely heat-sealed with orientated polypropylene (OPP) film were investigated during storage at 5 and 20°C....
Effect of Storage on Quality Characteristics of Commercial Gracilaria Agars
Gracilaria storage temperature agar
2009/7/7
The yield and the physical, chemical and rheological properties of agars extracted from six commercial Gracilaria from different localities around the world, and one species of Gracilariopsis lemaneif...
Chlorophyll Degradation in Boiled Broccoli Florets during Storage in the Light
broccoli blanching chlorophyll degradation
2009/7/7
Effects of light on the chlorophyll (Chl) degradation in stored broccoli (Brassica oleracea L. var. italica Plen.) florets after blanching were studied. Chl contents decreased greatly during storage a...
Effect of Relative Humidity during Storage on the Autoxidation of Linoleic Acid Encapsulated with a Polysaccharide by Hot-Air-Drying and Freeze-Drying
autoxidation encapsulation linoleic acid
2009/6/18
Linoleic acid was encapsulated with gum arabic, maltodextrin and pullulan at different weight ratios by hot-air-drying and freeze-drying. The autoxidation processes of the encapsulated linoleic acid w...