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Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy
chemometrics discrimination spectral analysis
2016/7/6
The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investig...
Emulsion Stability and Vegetable Oil Identification and Adulteration
Oil Identification and Adulteration Emulsion Stability
2016/6/1
The emulsion stability of nitromethane/vegetable oil is use for the rapid identification and quality control of vegetable oils. Using a volume ratio of nitromethane to vegetable oil of 3:7, the emulsi...
Detection of Durum Wheat Pasta Adulteration in the Jordanian Market by Polymerase Chain Reaction Technology
Pasta Adulteration Jordanian Market
2016/5/31
Taking into account the impact of monitoring food adulteration on the quality of food products, the aim of this study was to use polymerase chain reaction technology to detect possible adulteration of...
Detection of Adulteration in Italian Mozzarella Cheese Using Mitochondrial DNA Templates as Biomarkers
Italian Mozzarella cheese mitochondrial DNA adulteration
2009/3/16
Considering the importance of monitoring adulterations of genuine cheeses in the dairy industry, a polymerase chain reaction–based method was developed to detect bovine-specific mitochondrial DNA sequ...
Detection of Adulteration of Buttermilk Powder by Gel Electrophoresis
buttermilk powder fat globule membrane proteins nonfat dry milk whey
2008/3/22
Six commercial samples sold as buttermilk powder were compared with an authentic sample by SDS-PAGE, using either large gels (13.5 x 18 x .3 cm) with a manual system or precast miniature gels (4.3 x 5...