搜索结果: 1-13 共查到“食品科学技术 Property”相关记录13条 . 查询时间(0.187 秒)
Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria
antimicrobial activity bacteriocins lactic acid bacteria probiotics starter cultures
2010/12/21
The antimicrobial activity of industrially important lactic acid bacteria as starter cultures
and probiotic bacteria is the main subject of this review. This activity has been attributed
to the prod...
NKA—9大孔树脂对苹果多酚的动态吸附工艺优化（Optimization of the Adsorption Property of Apple Polyphenols on NKA—9 Macroporous Resin）
苹果多酚 大孔树脂 动态吸附
2009/9/11
为了提高对苹果多酚的分离效率，以实现工业化生产，在单因素试验得出的工艺基础上，采用响应曲面法建立了NKA—9大孔树脂对苹果多酚(AP)动态吸附和动态解吸的二次多项数学模型，验证了模型的有效性。考察了上样速率、样液质量浓度、样液pH值对AP动态吸附量以及洗脱速率、洗脱剂体积分数和洗脱剂用量对AP动态解吸的影响。优化出NKA—9大孔树脂的动态吸附工艺参数为：上样速率1.10mL/min，样液质量浓度2...
Effects of Salt and pH on Property of Emulsion Prepared with Monolaurin Monoglucoside
emulsion stability monolaurin monoglucoside pH
2009/7/7
The effects of salt and pH on the reduction of interfacial tension and the emulsifying property of monolaurin monoglucoside [MG(C12:0)-G] were investigated. MG(C12:0)-G made an emulsion of an oil in w...
Change in Catalytic Property of Trypsin Immobilized on Support Activated with Glutaraldehyde in Lower Protogenic Solvent
glutaraldehyde enzyme immobilization solvent effect
2009/7/7
A variety of glutaraldehyde (GA) activated-aminopropyl controlled pore glass supports were prepared in lower protogenic solvents (methanol, ethanol, and n-propanol). When trypsin was used as the ligan...
Influence of Phytase Treatment on the Gelation Property of Soymilk
soymilk phytase phytate glucono-δ-lactone
2009/6/18
The contribution of phytate to the gelation properties of soymilk was studied by a phytase treatment to reduce the phytate in soymilk. The breaking stress of the gel prepared from the phytase-treated ...
Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods
non-destructive measurement dielectric property capacitance
2009/6/17
A continuous and non-destructive method for measuring the moisture content of foods during the drying process is proposed. Changes in the dielectric property (capacitance), weight and temperature of s...
The Nutritive Value and Antimicrobial Property of Sorghum bicolor L. Stem (Poporo Flour Used as Food Colour Additive and its Infusion Drink
Functional properties infusion drink mineral content medicinal property nutritive value sorghum stem flour
2008/10/26
The black purple sheath (stem) of Sorgum bicolor L., called Poporo used locally as food colour additives in cooking meals and its infusion drink commonly taken as beverages in Nigeria, was examined fo...
Correlation between Property of Paste and Drying Rate on Degree of Swelling of Normal Rice Cracker
sembei drying swelling
2008/4/20
Sembei produced from normal rice is one of the traditional Japanese rice crackers (Beika) and is generally produced by roasting the dried rice paste. The degree of swelling after roasting the rice pas...
The Nutritive Value and Antimicrobial Property of Sorghum bicolor L. Stem (Poporo Flour Used as Food Colour Additive and its Infusion Drink
Nutritive Value Antimicrobial Property
2016/5/31
The black purple sheath (stem) of Sorgum bicolor L., called Poporo used locally as food colour additives in cooking meals and its infusion drink commonly taken as beverages in Nigeria, was examined fo...
Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion
yolk/white ratio flow property droplet size
2010/11/24
Fish meat emulsion was prepared from very-low-lipid sardine minced meat obtained through grinding or suspending in weak alkaline solution, and the effect of the yolk/white ratio in a blended emulsifie...
Effect of Transglutaminase on Rheological Property of Actomyosin Gels Prepared from Carp and Piranha during Frozen Storage
frozen storage actomyosin gel microbial transglutaminase
2010/11/23
Actomyosin gel prepared from frozen-stored carp showed the increase of the creep compliance and the decrease of instantaneous elasticity when compared with the gel prepared from non-stored fish. Howev...
Effect of Added Water on Flow Property and Oil Droplet Size in Fish Meat Emulsion Containing Egg-Yolk
added water egg-yolk flow property oil droplet size
2010/11/22
Fish meat emulsion was prepared from egg-yolk, very low lipid sardine meat ground or suspended in weak alkaline solution, salad oil, and vinegar. The effect of added water on the flow properties and o...
Relationship between Change in Flow Property and Coalescence of Oil Droplets in Fish Meat Emulsion with Addition of Egg-White
fish meat emulsion egg-white flow property coalescence
2010/11/22
Fish meat emulsion was prepared from egg-white, very low lipid sardine meat, salad oil, and vinegar. Its flow property was investigated in relation to coalescence. The peak stresses at 0, about 10, an...