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Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat
Fermented Sausage Freeze-dried Cranberries Lipid Oxidation Fatty Acid Profile
2017/3/7
This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from...
Influence of composite κ-casein and β-lactoglobulin genotypes on composition, rennetability and heat stability of milk of cows of Slovak Pied breed
cow milk genetic polymorphism milk protein casein rennetability heat stability
2015/6/4
The effect of the phenotypic combination of genetic variants κ-CN/β-Lg on the contents of technologically and nutritionally important components of milk as well as technological properties of milk was...
Amino acid composition of enzymatically hydrolysed potato protein preparations
chemical composition potato protein hydrolysates nutritional quality potato protein isolates
2014/7/10
We determine the effects of the technology of obtaining potato protein preparation and of different variants of enzymatic hydrolysis on the chemical and amino acid compositions of the hydrolysates obt...
Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
buffalo milk cheese chemical analyses storage period sensory profile flavour
2014/2/24
Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, ...
Effect of Fermentation on the Composition of Centella asiatica Teas
Centella asiatica Teas Fermentation
2016/6/1
Centella asiatica leaves were exposed to fermentation/oxidation for varying amounts of time: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). The chemical composit...
Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize
antioxidants maize flour micronisation protein solubility viscosity
2010/10/14
The process of micronisation, a short time high temperature process that utilizes electromagnetic radiation in the infrared region to rapidly heat materials, is often used to improve storage stability...
Changes in the Composition of the Bacterial Flora on Tray-Packaged Pork during Chilled Storage Analyzed by PCR-DGGE and Real-Time PCR
bacterial community Pseudomonas PCR-DGGE the CT method tray-packaged pork
2012/8/13
In this study, a polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) was used to investigate the changes in the composition of the bacterial population of tray-packaged pork...
Chemical Composition and Antioxidant Activity of Dates and Dates-Camel-Milk Mixtures as a Protective Meal against Lipid Peroxidation in Rats
Chemical Composition Antioxidant Dates Dates-Camel-Milk Mixtures Lipid Peroxidation
2010/11/8
Dates and camel milk have been reported to be used for prevention and treatment of various diseases in Arab countries. This study was designed to investigate the antioxidant activity of dates and cam...
Visible and Near Infrared Spectroscopy for Rapid Analysis of the Sugar Composition of Raw Ume Juice
Visible and near infrared spectroscopy Ume juice Partial least squares regression
2009/5/20
Visible and near infrared spectroscopy was investigated as a method for rapid analysis of the sugar compositions of raw ume juice. In total, 314 raw ume juice samples were collected over a long growth...
The lipid fraction of the Saccharomyces uvarum yeast obtained as a by-product of industrial beer production was analyzed in order to evaluate nutritive and potential pharmacological properties of the ...
Influence of Yeast on Polyphenol Composition of Wine
fermentation phenolics red wine wine yeast
2009/3/19
Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced. Very significant (p<0.01) differences wer...
Influence of Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño
Albariñ o wine Galicia wine composition
2009/3/16
Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on t...
Polyphenolic content and composition and antioxidative activity of different cocoa liquors
antioxidative activity cocoa liquor DPPH flavan-3-ols HPLC methylxanthine
2014/3/7
Cocoa liquor used in the confectionery industry comes from a wide range of geographical areas and may have different chemical compositions, sensory properties, and nutritional values. We found it inte...
Proximate Composition and Antinutrient Contents of Some Common Spices in Nigeria
Proximate contents cyanogenic glycosides tannins saponins
2009/1/14
Indigenous Nigerian spices consist of parts of trees, shrubs and grass which abound in the tropical rain forest and savannah grassland zones. They are used principally to spice foods and drinks and as...
Heavy Metal Composition of Some Imported Canned Fruit Drinks in Nigeria
Heavy Metal Composition Nigeria
2008/11/27
Concentrations of cadmium, lead, chromium, nickel, copper, manganese and zinc in six brands of fruit drinks was investigated. The concentration of the heavy metals showed appreciable (p< 0.05) variabi...