搜索结果: 1-15 共查到“食品科学技术基础学科 Organic”相关记录19条 . 查询时间(0.14 秒)
Effect of Organic-Acid-Soaking on the Extension of the Shelf Life of Fresh Noodles
Organic-Acid-Soaking Fresh Noodles
2016/6/2
Fresh Noodle (FN), an instant noodle without oil-fried process, was healthier and more nutritious than fried instant noodle. But the main problem of Fresh Noodle (FN) is preservation because of their ...
Small-Scale Egg Production (Organic and Conventional)
Small-Scale Egg Production Organic Conventional
2013/6/28
In the 1980s and 1990s, small-scale egg production has made a comeback, mainly because of changing consumer demands and emerging niche markets. This six-page publication, part of the Agricultural Alte...
Consumers?perception of the health aspects of organic food
consumer behaviour factor analysis marketing mix quantitative research
2014/2/24
Organic foods are grown using the principles of organic agriculture that are produced, processed and packaged without using chemicals. They have been accepted due to their several perceived benefits o...
Segmentation of Czech consumers as for their relationship to organic foods
approaches to market segmentation consumer behaviour food market target marketing
2014/2/24
Products of organic agriculture have gained a significant attention among consumers. It creates a visible impact also on the products of conventional agriculture. This leads to the necessity to apply ...
Bacterial biofilms resist oxidising agents due to the presence of organic matter
food safety MIC dairy sanitation biocide hygiene
2014/2/25
This study evaluated the susceptibility of planktonic and biofilm cells of Staphylococcus spp. (n = 87), Klebsiella spp. (n = 30), and Escherichia coli (n = 74) isolates originating from food contact ...
Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
VOCs gas chromatography/mass spectrometry argon atmosphere
2014/2/25
The volatile organic compounds (VOCs) in the packing of chicken meat in a modified atmosphere was qualitatively and quantitatively evaluated. The total number of 72 samples of chicken hindquarters wer...
Effect of Organic Solvent on the Characteristics of Free and Immobilized Inulinase from Kluyveromyces marxianus ATCC 16045
organic solvent inulinase stability kinetic parameters
2010/10/14
The aim of this work is to evaluate the effects of the butyl acetate concentration on the
characteristics of free and immobilized inulinase from Kluyveromyces marxianus ATCC
16045. The mass fraction...
Screening of Various Organic Substrates and the Development of a Suitable Low-Cost Fermentation Medium for the Production of α-Amylase by Bacillus subtilis
Bacillus subtilis α-amylase banana husk solid-state fermentation
2010/3/24
The production of extracellular amylase by Bacillus subtilis has been studied in solid-state fermentation (SSF). In a sequential order, various process parameters were optimized for maximum amylase pr...
Organic Taste-Active Components in the Hot-Water Extract of Yellowtail Muscle
free amino acid nucleotide sensory test
2009/6/17
Hot-water extracts from the muscle of yellowtail Seriola quinqueradiata were analyzed for low-molecular-weight substances and organic taste-active components were identified by sensory tests (omission...
Determination of Reductones, Furans and Organic Acids in Aqueous Model Matrices Using Solid-Phase Extraction and Gas Chromatography/Mass Spectrometry
reductone furan organic acid
2009/5/31
A method using solid-phase extraction (SPE) and GC-MS was developed for the determination of a series of polar and unstable flavor compounds: reductones, furans and volatile organic acids, in aqueous ...
Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties
Actinidia spp. kiwifruit sugar
2009/5/8
Soluble sugars, sugar alcohol, and organic acid contents in Actinidia fruits at the eating-ripe stage were determined in various genotypes using high-performance liquid chromatography: five A. delicio...
Determination of Organic Acids in White Wines by RP-HPLC
organic acids RP-HPLC analysis white wine
2009/3/20
The chromatographic conditions for the optimal separation of tartaric, malic and citric acids on a LiChrosorb RP-18 column (10 microm, 25 cm x 4.0 mm i.d.) at 210 nm were determined. The optimized RP-...
Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
QDA analysis suckling lamb organic production consumer preferences
2014/3/10
40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After d...
Changes in Ewe’s Milk Composition in Organic versus Conventional Dairy Farms
milk composition pesticides antibiotics fatty acids organic production
2014/3/10
The aim of this work was to determine the effect of organic production system on ewe’s milk quality. Bulk tank ewe’s milk from flocks of two production systems (organic and conventional) all of them f...
l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines
L-malic acid organic acid profiles wine yeast Saccharomyces bayanus interspecies hybrid
2014/3/10
Industrial wine yeasts Saccharomyces bayanus and two interspecies hybrids (S. cerevisiae × S. bayanus) were checked for their suitability for fermentation of apple musts with different L-malic acid co...