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Effect of Microwave Technology on Some Quality Parameters and Sensory Attributes of Black Tea
hot drink microwave drying polyphenols antioxidant activity quality characteristics sensory analysis
2016/12/9
Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In ...
Characterisation of phenolics and other quality parameters of different types of honey
physicochemical parameters phenolic acids flavonoids
2016/7/6
In order to provide a general picture of phytochemical characteristics of nectar honey, honeydew, and mixed honeys, an overall comparison of physicochemical parameters, and phenolic profile as well as...
Cross-correlation of quality parameters of musts and wines enriched with lignans
hydroxymatairesinol (HMR) enrichment of must and wine correlations antioxidant activity total polyphenol concentration consumer acceptability
2016/2/23
Hydroxymatairesinol (HMR) is the main lignan found in spruce knots. This lignan has been used for enrichment of musts and wines. Quality parameters of these products have been studied for several year...
Changes in quality parameters of vodka filtered through activated charcoal
vodka spirit ethanol activated carbon GC-FID GC-MS sensory analysis volatile organic compounds
2014/2/25
The production technology of high-quality vodka used in Russia involves filtration through activated charcoal. To approach the quality of renowned Russian vodka, one prominent Czech spirit-producing c...
Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.)
mate tea leaves microwave energy oxidase activity
2009/8/10
Polyphenol oxidase and peroxidase are enzymes responsible for browning and quality deterioration in mate tea leaves. The main objective of this work is to investigate the influence of microwave energy...
Quality parameters of noodles made with various supplements
noodle with supplements colour parameters cooking properties
2014/3/4
The influence of various supplements (extruded maize, maize, defatted soy flour and maize/soy flour blends, lecithin and wheat straw) on the pasta quality has been examined. Noodles were prepared by m...