搜索结果: 1-4 共查到“食品科学技术 conversion”相关记录4条 . 查询时间(0.062 秒)
Conversion from 1,5-Anhydro-D-Fructose into Functional Compound, Ascopyrone P by Heating
1,5-anhydro-D-fructose ascopyrone P antioxidant
2008/4/20
Radical scavenger activity of the heated, aqueous solution of 1,5-anhydro-D-fructose was higher than that of non-heated one. The reason was ascopyrone P, which had 500-fold stronger radical-scavenger ...
Microbial Conversion of Lactose to Lactobionic Acid by Resting Cells of Burkholderia cepacia No. 24
lactobionic acid lactose Burkholderia cepacia oxidase microbial conversion
2008/4/20
Microbial conversion of lactose to lactobionic acid (β-O-D-galactosyl D-gluconic acid) was carried out with the resting cells of a mutant strain of Burkholderia cepacia that showed tolerance to high l...
Revisiting the conversion of muscle into meat and the underlying mechanisms
Meat qualities Muscle pH Calcium Caspases Apoptosis Cell death
2012/8/13
The conversion of muscle into meat is a complex process in which all mechanisms responsible for the development of meat qualities are very likely interdependent. Colour and flavour are thus both depen...
Conversion of Volatile Sulfides by Aspergillus awamori var. kawachii
sulfide Aspergillus microbial conversion
2010/11/22
In order to improve the odor of foods containing volatile sulfur compounds, we screened 198 molds and yeasts, and found 14 molds that provided an 80% decrease in 1,000 ppm didecyl sulfide in MY medium...