搜索结果: 1-15 共查到“食品科学技术 Modified”相关记录44条 . 查询时间(0.094 秒)
Passive Modified Atmosphere Packaging of Banana (Cv. Cavendish) Using Silicone Membrane
Silicone Membrane Passive Modified Atmosphere Packaging
2016/5/27
Silicone diffusion was used for the generation of passive modified atmosphere at low temperature to over come the deficiencies associated with LDPE based diffusion. The optimization of MAP variables (...
Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
beef dihydroquercetin linalool biogenic amines
2016/2/23
The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used ...
Mixture design for food packaging in a modified atmosphere
antimicrobial technology shelf life of food simplex lattice design response optimiser
2015/10/9
In the past, food packaging was primarily used to support product sales and protect food from contamination or
environmental eff ects which would reduce the life of the food. According to the ...
Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends
Extracted Olive Oil Modified Butter Blends
2016/6/2
Olive oil (Olea europaea L.) which extracted by pressure system from Koroneiki olive fruit variety by using 2% NaCl during malaxation step was used in manufacture of modified butter blends. Different ...
Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia
GMO PCR real time PCR vegetarian food
2014/2/24
The presence of genetic modifications was analysed in a total of 100 samples of non-labelled vegetarian and healthy food products. The basic raw materials in the samples tested comprised maize, soya, ...
Effect of modified whey proteins on texture and sensory quality of processed cheese
cheesemaking flavour rheology TPA whey protein hydrolysate
2014/2/24
One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture...
Socio-Demographic Factors Influencing Public Perception of Genetically Modified Food in Saudi Arabia
Socio-Demographic Factors Genetically Modified Food
2016/6/1
Consumers’ awareness and attitude towards GM food vary among different nations and thought to be affected by socio-demographic attributes. The present study was conducted to assess the consumer knowle...
Modified or Enriched Eggs: A Smart Approach in Egg Industry: A Review
Review Smart Approach
2016/6/1
The modern desire of the health conscious people is functional food. Eggs are considered as complete food with most of the nutrients required for well beings. But the worries are related to the choles...
Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling
raspberry cream fillings rheological properties sugars modified starches hydrocolloids
2014/2/25
The influence of the addition of sugars, sucrose, fructose, and trehalose, modified starches, and hydrocolloids on the rheological properties of raspberry cream fillings prepared with the addition of ...
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...
Lipid oxidation of fat blends modified by monoacylglycerol
conjugated diens secondary oxidation products oil stability index–OSI structured fat trihexadecanoylglycerol tripalmitoylglycerol
2014/2/25
Model dispersions of fat blends (FBs) with monoacylglycerols (MAG) of saturated fatty acids with different lengths of the acyl chain (MAG10–MAG18) and 1-octadecenoylglycerol and without MAG (as blank)...
A seventy question questionnaire were administered to (1,200) respondents to find out the perceptions of the Ghanaian public on Genetically modified foods (GM Foods). The questionnaires which covered ...
Color Stability Improvement of Chilled Beef by Natural Antioxidant Treatment and Modified Atmosphere Packaging
Natural Antioxidant Treatment Modified Atmosphere Packaging
2016/5/31
The effect of superficial treatment with taxifolin solution (1 g L-1) in combination with modified atmosphere packaging (80%O2/20%CO2) on the sensory quality and instrumental color characteristics of ...
Combined Effect of Refrigeration and Modified Atmosphere Packaging on the Shelf Life of Ready-to-Serve Pizza: Biochemical and Sensory Attributes
Refrigeration Modified Atmosphere
2016/5/31
This study evaluated the combined effect of Modified Atmosphere Packaging (MAP) and refrigeration (7±1°C) on shelf-life extension of ready-to-serve pizza. Quality assessment was based on sensory and b...
A Mathematical Model of the Modified Atmosphere Packaging (MAP) System for the Gas Transmission Rate of Fruit Produce
MAP mathematical model gas transmission rate shelf-life of fruit
2010/8/11
A mathematical model to predict oxygen, carbon dioxide, and water vapour exchanges in non-perforated and micro-perforated modified atmosphere packaging films has successfully been proposed. The transm...