搜索结果: 1-9 共查到“工学 bitter”相关记录9条 . 查询时间(0.062 秒)
Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach
α-acids β-acids Romanian hop cultivars Humulus lupulus principal component analysis
2015/3/30
Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones an...
Functional Properties of Bitter Yam (Dioscorea dumetorum) as Influenced by Soaking Prior to Oven-drying
Bitter Yam Soaking Prior
2016/6/2
Processing method influences the functional compositions and utilization of foods. This study investigated the effect of soaking in water over time prior to the traditional method of drying and millin...
Bitter-Tasting Sake Peptides Derived from the N-Terminus of the Rice Glutelin Acidic Subunit
bitter peptide sake rice glutelin
2009/5/20
Five bitter-tasting peptides were isolated from charcoal-untreated sake, following a Sepabeads resin separation, an initial reverse-phase chromatography (RP-HPLC), a gel permeation-chromatography, and...
Optimized Nitrogen Recovery and Non-Bitter Hydrolysates from Porcine Hemoglobin
porcine hemoglobin enzymatic hydrolysis response surface methodology nitrogen recovery
2009/5/8
The combined effects of pH, temperature, buffer/substrate ratio, time and enzyme concentration on nitrogen recovery (NR) from porcine hemoglobin, a by-product of industrial abattoirs, with Pancreatin ...
苦杏壳木醋液抑菌活性和化学成分分析（Preparation,Toxicity and Components for Bitter Almond Shell Wood Vinegar）
木醋液 抑菌活性 GC/MS 化学成分
2010/2/26
以苦杏壳为原料经热解制取木醋液，研究其抑菌活性和理化性质，为苦杏壳木醋液作为一种植物源抗菌剂的应用提供理论依据。利用干馏法，分别在90～170℃、170～370℃和370～500℃ 3个温度段收集粗质木醋液，并经过静置、木炭粉吸附杂质、过滤等过程得精制木醋液。结果表明，精制得率随干馏温度的增加而降低，其中170℃～370℃段产量最大、pH值最低、有机酸含量最高、抑菌能力也最强。GC/MS分析170...
Cervical Cancer Precursors, Diet and Bitter Taste (6-n-propylthiouracil ‘PROP’) Receptors
Food preferences taste threshold propylthiouracil
2009/1/16
Prior studies suggest that 6-n-propylthiouracil (PROP) taste responsiveness is linked with reduced preferences for sweet and high-fat foods, lower adiposity, and favorable plasma lipid profiles. We hy...
Industrial Production and Higher Application of Functional β-Glucooligosaccharides Having a Bitter Taste
gentiooligosaccharide β-glucooligosaccharide Gentose® bitter taste
2008/4/20
Gentiooligosaccharide-containing syrup and powder (Gentose®) were industrially produced by the condensation and transglucosylation reactions of a fungal β-glucosidase from a high concentration of ...
Removal of Bitterness from the Bitter Peptides Extracted from Cheddar Cheese with Peptidases from Lactococcus lactis ssp. cremoris SK11
bitterness removal peptidase Lactococcus lactis ssp. cremoris SK11
2008/3/26
Intracellular peptidases were extracted from the cell lysate of Lactococcus lactis ssp. cremoris SK11 that had been grown in milk. Peptidase activities were determined using 12 synthetic derivatives o...
Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions
sweetness bitterness ethanol sucrose Aspartame Neotame sensory analysis
2014/3/3
Experimental samples simulated the composition of vermouths. In all experiments, 0.01% quinine was used as a standard bitter substance. Sucrose increased the acceptability in the concentration range o...