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An Inverse Numerical Analysis to Predict the Temperature History during Freezing of Foods
thermal property temperature history
2010/11/22
Most of the published methods to predict temperature history during food freezing require knowledge of the thermal properties of foods. However, it is difficult to estimate the precise thermal propert...
Flow Injection Analysis of (—)-Epigallocatechin Gallate in Green Tea Infusions with an Immobilized Tannase Reactor
enzyme reactor ISFET tea EGCG
2010/11/22
A flow injection method to determine the concentrations of (—)-epigallocatechin gallate (EGCG) in tea infusions was developed. A bioreactor, packed with immobilized tannase, was connected to a pH-ISFE...
Effects of Soybean Pectic Polysaccharide on Cholesterol Levels in Rats
cholesterol rat hypocholesterolemic effect
2010/11/22
The effects of soybean pectic polysaccharide on cholesterol metabolism in rats were examined. The polysaccharide gradually repressed the increase in the serum cholesterol level; whereas, citrus pectin...
Methods for Evaluation of the Oxidative Stability of Lipid-Containing Foods
lipids fats and oils oxidative stability methodologies
2010/11/22
Lipid oxidation and associated changes are major causes of quality deterioration of lipids and lipid-containing foods. Oxidative deterioration of lipids directly affects their flavor, color and nutrit...
Suppressive Effects of the Methanol Extracts from Miso on SOS Response of Salmonella typhimurium Induced by Mutagens and Their Isoflavone Contents
SOS response miso extract isoflavone content
2010/11/22
The percent suppression of the methanol extracts from rice-koji miso (RM), barley-koji miso (BM) and soybean-koji miso (SM) on the SOS response of Salmonella typhimurium TA1535/pSK1002 induced by MNNG...
Development of Purification Method and Identification of a Peptide Antibiotic Produced by Lactococcus lactis IO-1
nisin bacteriocin Lactococcus lactis lactic acid bacteria
2010/11/22
The culture supernatant of Lactococcus lactis IO-1, which was isolated in our laboratory, inhibited the cell growth of various Gram-positive bacteria but did not inhibit the nisin A-producing strain, ...
Relationship of Carotene and Xanthophyll Production in Tomato Strains and Their Progenies
tomato xanthophylls tunaxanthin lutein lutein zeaxanthin
2010/11/22
Gene B and gene Del involved in the biosynthesis of carotenoids, particularly xanthophylls such as tunaxanthin, lutein and zeaxanthin, which are contained in the fruits of various tomato strains and t...
Dynamic Headspace Analysis of Volatile Aroma Compounds of Fresh and Deteriorated Mackerel (Scomber scombrus)
volatile aroma compounds aroma quality mackerel
2010/11/22
Volatile aroma compounds of mackerel samples (fresh, and frozen then stored for 5 days at 15±2°C (FR)) were analyzed by a dynamic headspace concentrator/gas chromatography/mass spectrometry (DHA/GC/MS...
Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid (Todarodes pacificus STEENSTRUP)
squid cooked squid odor potent odorant
2010/11/22
Volatile compounds were isolated from cooked squid (Todarodes pacificus STEENSTRUP) using a porous polymer resin with Tenax TA column chromatography. Aroma extract dilution analysis determined the fol...
Antioxidative Constituents from Dendrobii Herba (Stems of Dendrobium spp.)
Dendrobii Herba antioxidative effect Orchidaceae
2010/11/22
Ten phenolic compounds; gigantol, moscatilin, tristin, crepidatin, 4-hydroxy-3,3',4',5-tetramethoxybibenzyl, 2,4,8-trimethoxyphenanthrene-3,7-diol, confusarin, moscatin, medioresinol and syringaresino...
On the Maintenance of Hardness of Ume Fruit Stored under Low Pressure with Hardeners
storage of ume fruit low pressure low sodium chloride solution
2010/11/22
After treatment with 200 ppm hypochlorite solution, ume fruit (Japanese apricot, Prunus mume Sieb. et Zucc.) was soaked in 3% NaCl with hardeners, Ca(OH)2 and ashed seaweeds, prepared from wakame and ...
The effects of the concentration of the extract and the pH of the water phase on the partition between butanol and water of a crude extract from soybean seed hypocotyls were estimated. A seventy perce...
Mineral and Amino Acid Contents of Kinema, a Fermented Soybean Food Prepared in Nepal
Kinema Thua-nao Natto mineral amino acid
2010/11/22
Five sun-dried Kinema samples were collected from the eastern hills of Nepal and their proximate composition, mineral contents and amino acid compositions were analyzed. The Kinema contained 6.0±0.3% ...
Stability and Uniformity of Oil Droplets in Preparation of O/W Emulsion Agar Gel
emulsion gel agar stability, uniformity
2010/11/22
We investigated the stability of a monodispersed o/w emulsion and the uniformity of oil droplet distribution in an agar-based emulsion gel during successive stages of gel preparation. At each stage of...