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Reactions of Plant Phenolics with Food Proteins and Enzymes under Special Consideration of Covalent Bonds
phenolic acids flavonoids food protein/enzyme derivatization
2009/6/17
Secondary plant metabolites are important native food components, which are becoming more and more interesting due to their physiological effects on human beings. One of the largest groups of these co...
Non-Specific Reactions during Immunomagnetic Separation of Listeria
immunomagnetic separation immunomagnetic particles non-specific reactions
2009/3/16
Problems occurring during the immunomagnetic separation (IMS) of Listeria using immunomagnetic particles Dynabeadsff anti-Listeria (Dynal Biotech, Norway) were specified. Characteristics of these part...
Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation
tocopherols frying polymerised triacylglycerols
2014/3/10
Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil...
Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality
gluten bread gluten-free bread headspace artificial mouth representativeness
2014/3/10
This work aimed at analysing bread extracts obtained under headspace and artificial mouth conditions in order to study the reactions responsible for bread flavour quality. Selected extraction conditio...
Browning reactions between oxidised vegetable oils and amino acids
amino acids autoxidation browning nonenzymic hydroperoxides imines rapeseed oil soybean oil
2014/3/19
Browning reactions of oxidised lipids with amino acids were studied in mixtures of refined soybean or rapeseed oil with alanine, valine, lysine, serine, cystine, cysteine, methionine, proline, and try...
Evaluation of Lipid Modified Lipase for Interesterification and Hydrolysis Reactions in n-Hexane
interesterification stearic acid protein fats oils
2010/11/23
Lipase modification by addition of lipid is a simple and effective way to greatly improve enzyme activity for n-hexane based interesterification and hydrolysis reactions. The ranges of modifying lipid...