搜索结果: 1-7 共查到“食品科学技术 high pressure treatment”相关记录7条 . 查询时间(0.151 秒)
Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham
High hydrostatic pressure DGGE Weissella viridescens Cooked ham
2012/8/14
In this study, culture-dependent and culture-independent approaches were used to reveal the microbial diversity and dynamic changes occurring in sliced vacuum-packed cooked ham after high pressure pro...
Optimum Condition of High Pressure Treatment for the Preparation of Lysozyme-Dextran Complex Found by Random-Centroid Optimization
lysozyme-dextran complex high pressure random-centroid optimization
2009/6/18
The lysozyme-dextran complex (LDC) was prepared in the liquid state using high pressure treatment. This method was able to shorten the reaction period for the preparation of LDC and to suppress the fo...
The Changes of &alpha+-Galactosides during Germination and High Pressure Treatment of Legume Seeds
α-galactosides cold storage germination high pressure treatment legume seeds
2014/3/10
The α-galactosides negatively affect of grain legumes digestibility. The most effective way of α-galactosides content decreasing is germination. The contents of αα-galactosides in legume seeds were de...
Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment
Coho salamon high pressure chilling proteins lipids nucleatides
2014/3/10
Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a chilled product. Thus, the effect of a previous hydr...
Process for Producing Brown Rice with Increased Accumulation of GABA Using High-pressure Treatment and Properties of GABA-increased Brown Rice
GABA brown rice high-pressure treatment
2008/4/20
Brown rice is commonly considered to have an effect on various diseases including life-style related diseases. Pre-germinated brown rice is characterized by its easier cooking properties and better ta...
Effects of Soaking and High-Pressure Treatment on the Qualities of Cooked Rice
high pressure rice gelatinization, NMR imaging, digestibility
2008/4/20
In this study, changes in rice qualities from High-Pressure (HP) treatment were investigated. Milled rice grains were presoaked in water at 25 and 55°C for 30 min, subjected to HP treatment at 400 MPa...
Enzyme Activity of Lysozyme-Dextran Complex Prepared by High Pressure Treatment
high pressure treatment lysozyme protein engineering
2010/11/23
The relative activity of lysozyme by high pressure treatment over the pressure range of 50-300 MPa for 10 min at 0, 35 and 60°C was investigated. The activity gradually decreased by treatment at more ...