搜索结果: 1-15 共查到“食品科学技术 pressure”相关记录60条 . 查询时间(0.135 秒)
Comparison of the DASH (Dietary Approaches to Stop Hypertension) diet and a higher-fat DASH diet on blood pressure and lipids and lipoproteins: a randomized controlled trial–
DASH diet lipoproteins saturated fat triglyceride blood pressure dairy
2018/11/27
Background: The DASH (Dietary Approaches to Stop Hypertension) dietary pattern, which is high in fruit, vegetables, and low-fat dairy foods, significantly lowers blood pressure as well as low-density ...
Effects of free sugars on blood pressure and lipids: a systematic review and meta-analysis of nutritional isoenergetic intervention trials
blood pressure cholesterol triacylglycerols body weight free sugars complex carbohydrates ntervention trials meta-analysis
2018/11/12
Background: Sugar has been suggested as a central risk factor in the development of noncommunicable diseases.
Prospective associations between problematic eating attitudes in midchildhood and the future onset of adolescent obesity and high blood pressure
problematic eating attitudes blood pressure adiposity prospective adolescents
2018/11/12
Background: Clinically diagnosed eating disorders may have adverse cardiometabolic consequences, including overweight or obesity and high blood pressure. However, the link between problematic eating a...
High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle
high pressure processingcfishcScomber scombruscTrachurus trachuruscmackerel and horse mackerecproteolytic enzymes
2014/7/10
We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the ca...
Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation
juice vegetable sauerkraut bioactive substances microbiological evaluations
2014/7/10
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available pr...
Desirability of Oysters Treated by High Pressure Processing at Different Temperatures and Elevated Pressures
High Pressure Processing Different Temperatures
2016/6/2
Organoleptic changes in sterile triploid oysters (Crassostrea virginica) induced by high pressure processing (HPP) were investigated. Because pressure treatments evaluated were greater than current in...
Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice
mulberry fruit antio
2014/2/24
Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in th...
Low-pressure treatment to control food-infesting pests (Tribolium castaneum, Sitophilus granarius) using a vacuum packing machine
food protection ood safety red flour beetle granary weevil non chemical control temperature influence vacuum packing food
2014/2/24
Since recently, the food industry has been faced with serious problems regarding pest-infested food commodities and deregistration of many chemical biocides by the EU Biocide Directive. These conditio...
Effect of high temperature and pressure on quantification of MON 810 maize
DNA degradation PCR highly processed foods
2014/2/24
Maize MON 810 (Zea mays L.) is the only transgenic cultivar grown in the European Union countries and food products with its content higher than 0.9% must be labelled. Processing such as high temperat...
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...
High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato
High-Pressure and Heat Pretreatment Quality of Sweet Potato
2016/5/31
The effects of high-pressure and heat pretreatments, used prior to drying, on the rehydration rate and quality of sweet potato was investigated. Sweet potato was pressurized at 200 Mpa for 5 min and h...
Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods
GMO food processing DNA degradation DNA amplification
2014/2/25
The effect of food processing on the DNA integrity was studied by means of PCR amplification of soybean, transgenic MON 810 and non-transgenic maize, bean, and pea. The degree of DNA degradation was c...
Simultaneous determination of chloride, bromide and iodide in foodstuffs by low pressure ion-exchange chromatography with visible light detection
LPIEC spectrophotometry halide
2014/2/25
An ion-exchange chromatography method with visible light detection was developed for the simultaneous determination of chloride, bromide, and iodide in foodstuffs. They were separated by means of low ...
Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit
organic acids pectic substances hardness
2010/11/22
After treatment with about 200 ppm hypochlorite solution, ume fruit (Japanese apricot, Prunus mume Sieb. et Zucc.) was soaked in water, 5% NaCl or 10% NaCl with Ca lactate or ashed kelp as a hardener....
Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis
High pressure processing RNA extraction DGGE Active species Sliced cooked ham
2012/8/14
Microbial diversity and dynamic changes of sliced vacuum-packed cooked ham during refrigerated storage (0–90 days) after high pressure processing (400 MPa at 22 _C for 10 min) was investigated by usin...