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Polyphenols and Volatiles in Fruits of Two Sour Cherry Cultivars, Some Berry Fruits and Their Jams
polyphenols volatiles sour cherry Marasca sour cherry Obla~inska strawberry
2011/2/24
This paper reports about the content of polyphenols and volatiles in fresh fruits of
two sour cherry cultivars (Marasca and Obla~inska), some berry fruits (strawberry Maya,
raspberry Willamette and ...
Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.
Pro{ek dessert wine fermentation volatile compounds descriptive sensory analysis
2011/2/24
Pro{ek is a traditional dessert wine from the coastal region of Croatia made from
partially dried grapes. There is very little literature data about the chemical composition
and sensory properties o...
Antioxidant Activity of Phytic Acid in Lipid Model System
phytic acid lipid oxyradicals antioxidant activity ESR chelating activity
2011/2/24
Free radicals formed during thermal (60 °C, 24 h) and catalytic (Fe2+ ions, room temperature
(23±1) °C, 3 h) oxidative degradation of hydroperoxyde-enriched soybean oil (HESO)
were stabilized in the...
Purification and Characterization of Antioxidant Peptide from Sunflower Protein Hydrolysate
antioxidant peptide sunflower protein hydrolysate purification and characterization
2011/2/24
Sunflower proteins were hydrolyzed with Flavourzyme for the production of antioxidant
peptide. DEAE-Sepharose Fast Flow, Sephadex G-25 gel filtration chromatography
and reversed-phase HPLC were cons...
Physicochemical, Textural and Sensory Characteristics of Probiotic Soy Yogurt Prepared from Germinated Soybean
germinated soybean soy yogurt probiotic storage protein free amino acids
2011/2/24
Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different
hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt)
with the combined probiotic...
The Potential of Probiotics: A Review
probiotics intestinal microflora Bifidobacterium Lactobacillus immune stimulation
2011/2/24
Probiotics, live cells with different beneficiary characteristics, have been extensivelly
studied and explored commercially in many different products in the world. Their benefits
to human and anima...
The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria
table olives Istrska belica Storta fermentation yeasts total biophenols sensory characteristics
2010/12/21
The objective of the research is to determine the leading microorganisms in spontaneous
fermentations of table olives in Slovenian Istria. The influence of traditional regional
and modified Spanish ...
New Type of Beer – Beer with Improved Functionality and Defined Pharmacodynamic Properties
beer lemon balm thyme Ganoderma antimicrobial antioxidative sensorial properties
2010/12/21
The paper highlights the facts about the possibilities of improving the functionality of
beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom
Ganoderma lucidu...
Biocontrol of Grey Mould Disease on Grape Caused by Botrytis cinerea with Autochthonous Wine Yeasts
biocontrol agents Botrytis cinerea grey mould antagonism grapes wine yeasts
2010/12/21
Biocontrol activities of different yeast species and strains isolated from grape/must/
wine environments have been compared to those of commercially available antagonistic
yeast species of Candida o...
Incorporation of Homologous and Heterologous Proteins in the Saccharomyces cerevisiae Cell Wall
yeast cell wall glucan mannoproteins protein incorporation
2010/12/21
The yeast cell wall is a structure of pronounced complexity and principally consists of
two structurally and functionally different moieties. The inner layer is predominantly built
of glucan and it ...
Evaluation of Phenolic Content and Antioxidant Capacity of Blueberry Cultivars (Vaccinium corymbosum L.) Grown in the Northwest Croatia
blueberry phenolics antioxidant capacity reducing power
2010/10/14
The aim of this study is to evaluate the content of phenolics: total phenols (TPC),
flavonoids (TF), anthocyanins (TA), flavan-3-ols (TF3ols), as well as total antioxidant capacity (TAC) and reducing...
Characterization of β-Glucans Isolated from Brewer's Yeast and Dried by Different Methods
b-glucan b-glucan isolation brewer’s yeast Saccharomyces cerevisiae
2010/10/14
Two different procedures have been used for isolation of water-insoluble b-glucans
from brewer’s yeast: alkaline-acidic isolation (AA) and alkaline-acidic isolation with mannoprotein removal (AAM). T...
Modern Biotechnological Polymer Synthesis: A Review
biopolymers downstream processing fermentation strategy polyhydroxyalkanoates process design raw materials white biotechnology
2010/12/21
The industrial implementation of cost- and eco-efficient production of bio-based polymeric
materials such as polyhydroxyalkanoates (PHAs) or polylactic acid (PLA) requires
the comprehension of all p...
Trans Fatty Acids in Food and Their Influence on Human Health
trans fatty acids human nutrition human health hydrogenated fats
2010/10/14
Hydrogenated oils tend to have a higher trans fatty acid (TFA) content than oils that
do not contain hydrogenated fats. Prospective epidemiological and case-control studies
support a major role of T...
Culture Optimization and Amino Acid Composition of Cr-Enriched Mycelia of Pleurotus cornucopiae SD-01
chromium(III) Cr-enrichment Pleutorus cornucopiae SD-01 culture optimization amino acid composition
2010/8/11
Chromium(III) is an essential trace element for humans and animals. Pleutorus cornucopiae SD-01 is a nutritional and functional mushroom containing many kinds of bioactive ingredients. The aims of thi...