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Evolution of Energetic Compounds, Antioxidant Capacity, Some Vitamins and Minerals, Phytase and Amylase Activity During the Germination of Foxtail Millet
Energetic Compounds Antioxidant Capacity
2016/5/31
This study was conducted to asses the energetic compounds (protein, fat and carbohydrate), some vitamins, minerals, antioxidant capacity, phytase and amylase activity during the germination of foxtail...
The Role of Mismatch Repair in Bacterial Evolution
MMR system mutator bacteria adaptive mutagenesis
2009/3/19
Experimental (directed) evolution is a study of evolution under defined and reproducible conditions, particularly on model laboratory populations of bacteria. Recently, remarkable success of directed ...
Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe’s Goat’s or Cow’s Milk
proteolysis goats ewes cows cheese
2014/3/10
Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influ...
Evolution of Proteolytic Tasty Components During Preparation of Douchiba,a Traditional
douchiba peptides free amino acids
2009/3/5
Douchiba, a traditional Chinese soy-fermented appetizer, has been abundantly produced and widely consumed in Guizhou province of Southwest China. In this study, analysis of low-molecular mass peptide ...
Chemical Characterization and Evolution of Ascorbic Acid Concentration During Dehydration of Rosehip (Rosa eglanteria) Fruits
Dehydration rose hip fruits ascorbic acid degradation kinetics
2008/11/1
Rose hip fruits possess a high ascorbic acid content, which may partially degrade during dehydration in heated air. In this study, the chemical composition of the fruits was determined in order to stu...
Antilisterial Activity by Enterococci in a Model Predicting the Temperature Evolution of Taleggio, an Italian Soft Cheese
bacteriocins Enterococcus spp. Listeria spp. Taleggio cheese
2008/3/22
Enterococcus ssp. produced broad-spectrum bacteriocins, which were active against Listeria innocua and Listeria monocytogenes. Inhibition of L. innocua in milk by different starter cultures was evalua...