搜索结果: 1-14 共查到“食品生物化学 microwave”相关记录14条 . 查询时间(0.108 秒)
Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology
Box-Behnken experimental design total flavonoids total phenolics antioxidant activity
2016/12/9
The conditions for microwave-assisted extraction (MAE) of total flavonoids (TF) and total phenols (TP), and antioxidant activity from celery (Apium graveolens L.) leaves by response surface methodolog...
Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film
protein film protein modification breaking strength fracturing distance structural characteristics
2016/5/11
Soy protein isolate (SPI) and zein were blended at different ratios, and native and microwave-modified films were prepared at pH 12 in an ethanol/water (20 : 80) mixture. The effect of the...
Utilization of Egyptian Tomato Waste as a Potential Source of Natural Antioxidants Using Solvents, Microwave and Ultrasound Extraction Methods
Egyptian Tomato Waste Natural Antioxidants
2016/6/2
This study was conducted to access the extraction yield of antioxidant and their activity from Egyptian tomato waste. Conventional and novel assisted extraction methods (ultrasound and microwave) usin...
Diastase number changes during thermaland microwave processing of honey
honey microwave enzymes heating
2014/2/25
The presented paper covers the preliminary studies on microwave inactivation of honey enzymes described as diastase number (DN). All the investigations were done on commercially available honey from P...
Microwave Assisted Synthesis and Characterization of Acetate Derivative Cassava Starch
Microwave Assisted Synthesis Characterization of Acetate Derivative Cassava Starch
2010/11/8
The aim of this study were to observe the possibility of application of microwave heating in the acetylation of cassava starch and to study the physicochemical properties of the starch acetate obtaine...
醇法菜籽浓缩蛋白的微波改性试验（Microwave Modification of Alcohol Leached Rapeseed Protein Concentrate）
醇法菜籽浓缩蛋白 微波 氮溶解指数
2009/8/11
对醇法菜籽浓缩蛋白(RPC)进行了微波改性的试验。在单因素试验的基础上，采用L9(34)正交试验，以探讨pH值、菜籽浓缩蛋白质量分数、微波功率及改性时间对菜籽浓缩蛋白的氮溶解指数(NSI)的影响。通过正交试验确定了微波改性的最佳工艺条件为：菜籽浓缩蛋白质量分数5%、微波功率300W、改性时间1min和pH值10。最佳改性条件下改性菜籽浓缩蛋白的NSI可达到73.38%，起泡稳定性为91.25%。
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...
Microwave and Infrared Heat Processing of Honey and Its Quality
diastase activity honey, hydroxymethyfurfural (HMF) infrared heating
2009/6/17
Application of microwave and infrared radiation was explored for thermal processing of honey and its effect on the physico-chemical characteristics as well as the microbiological quality of honey were...
Use of Microwave-assisted Hydrodistillation to Extract the Essential Oils from Satureja hortensis and Satureja montana
essential oils microwave-assisted hydrodistillation Satureja hortensis
2009/5/8
Microwave-assisted hydrodistillation (MAHD) has recently been attended for the extraction of essential oils from medicinal plants/herbs. In this study, MAHD was investigated for the extraction of esse...
Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven
sauce microwave thawing microstructure CSLM chemical changes
2014/3/10
Proteins, lipids and structural changes in white sauces after being stored at –18°C and thawed by microwave and conventional oven were studied in this work. The total crude and soluble protein fractio...
Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation
conjugated dienes conjugated trienes conventional heating
2014/3/10
The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave heating (microwave oven Electrolux, 2450 MHz, 500 W)...
Optimization of Microwave-Assisted Extraction of Antihepatotoxic Triterpenoid from Actinidia deliciosa Root and Its Comparison with Conventional Extraction Methods
microwave-assisted extraction (MAE) Actinidia deliciosa root triterpenoid response surface methodology
2009/3/3
A simple and rapid microwave-assisted extraction (MAE) procedure has been developed and optimized for extracting triterpenoids (TTP) from the Actinidia deliciosa root. Several variables that could pot...
Microwave Multi-Stage Countercurrent Extraction of Dihydromyricetin from Ampelopsis grossedentata
microwave-assisted extraction microwave multi-stage countercurrent extraction dihydromyricetin
2009/2/26
Microwave-assisted extraction (MAE) technique in combination with multi-stage countercurrent extraction (MCE), namely microwave multi-stage countercurrent extraction (MMCE), was evaluated for the extr...
Properties of thin metallic films for microwave susceptors
microwave susceptors food packaging optical density DC surface resistance microwave absorption
2014/3/19
Thin Al films of varying thickness, i.e. 3 to 30 nm, were deposited onto polyethylene-terephthalate film by evaporation in the vacuum of 3 × 10–3 Pa. The dependence of DC (direct current) surface resi...