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Optimization of Osmotic Dehydration of Apples Slices in Dates Syrup Using the Response Surface Methodology
Apples Slices Dates Syrup
2016/6/2
Osmotic dehydration of apple slices in continuous kinetic was studied using dates syrup at different concentration (52-74%), temperature (30-60°C), time (15-240 min). The response surface methodology ...
Comparison of Soluble and Plastidal Polyphenol Oxidase in Mature Apples
polyphenol oxidase plastid subcellular localization
2009/6/17
Polyphenol oxidase (PPO) is transported to plastid after translation. However, we often detect PPO activity in a soluble fraction of apple. Here we examined the location of PPO in retail apples. PPO a...
The Effect of Ultrasound Pre-Treatment and Air-Drying on the Quality of Dried Apples
fresh apple dried apple ultrasound and air-drying process sensory properties
2014/3/10
In order to develop environmentally sound, energy inexpensive and well scalable drying techniques that maintain high quality of dried fruit, optimisation of integrated process (ultrasound and air-dryi...
Mathematical Modelling of Some Nutrient Losses during Heat Treatment of Stewed Apples
Keywords vitamin C polyphenols model reaction Arrhenius
2014/3/10
Vitamin C (later noted VITC) and polyphenols (later noted PP) were regarded as main nutritional markers in the transformation process of stewed apples after an in situ measurement campaign at two lead...
Monitoring of pesticide residues in apples from Slovakia for baby food production
pesticides apples baby food sample preparation fast CG
2014/3/17
There is a basic lack of information about the presence of pesticide residues in apples obtained from farms in Slovakia collaborating with baby food producer. Residues of several pesticides (widely us...
Evaluation of long term storage of apples by means of fractal analysis
storage fractal apples flesh structure
2014/2/28
Realization of long-term apple storage requires the most detailed information about the flesh structure and texture, whose quality is contributing by responsible way to the whole quality of the evalua...