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J. Future Foods|高温短时红外烘烤花生的影响（图）
J. Future Foods 高温短时 红外烘烤 花生
2023/10/11
红外 (IR) 加热等新技术已得到普及，可改善烘焙效果并克服了烘焙不均匀以及相关的不足。与传统方法相比，红外烘烤具有加热效率高、烘烤时间短、扩散系数高等优点。与热风烘烤不同，IR烘烤过程中的加热机制有显著差异。热风烘烤过程中产生的热能通过对流传递到材料表面，然后通过热传导传递到内部。通过加热薄层材料，红外辐射可以大大缩短坚果的烘烤时间。因此，红外烘焙作为一种可能的坚果烘焙替代技术而受到关注。与传统...
Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods
Chungukjang Doenjang Hanwoo Beef Sesame Oil Volatile Flavor Component
2016/5/9
The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor p...
Characterization of Bacillus subtilis Strains Isolated from Fermented Soybean Foods in Southeast Asia:Comparison with B.subtilis ( natto) Starter Strains
natto phage-typing protease amylase insertion sequence
2009/9/10
The harvesting operation for eggplants is complicated and accounts for a little less than 40% of the total number of working hours. For automating the harvesting operation, an intelligent robot that c...
Physiological Functionality of Purple-Fleshed Sweet Potatoes Containing Anthocyanins and Their Utilization in Foods
radical-scavenging activity antioxidant hepatic function hypertension blood glucose level
2009/9/10
Studies on the physiological functionality of purple-fleshed sweet potatoes and their dominant anthocyanin pigments are described. The purple-fleshed sweet potato cultivar ‘Ayamurasaki’ contained anth...
Chinese people have exploited traditional foods through their long history, and developed an abundant food culture. Especially, preserving health by dieting has been an important part of the tradition...
Effects of Variety and Cultivating Region on the Color of Soymilk and Other Soybean Processing Foods in Brazil
system soil washing
2009/9/9
Color (L*a*b* values) of 10 Brazilian soybean varieties was determined. The color depended on the varieties, and generally the red color was stronger than Japanese soybeans. A boiled bean paste made f...
Rapid Method for the Determination of 180 Pesticide Residues in Foods by Gas Chromatography/Mass Spectrometry and Flame Photometric Detection
pesticide residue analysis multiresidue graphitized carbon black / primary secondary amine
2009/3/5
A method was established for the determination of 180 pesticide residues in fruits and vegetables. The procedure involved extraction with acetonitrile, followed by a salting-out step with anhydrous ...
Time domain reflectometry as a tool for the estimation of quality in foods
TDR microwave multivariate fish quality
2008/11/11
The EU 5th Framework project 慡EQUID?aims, by measuring and analysing different seafoods during different storage conditions, to develop an instrument which will allow the determination of quality or f...
March 17, 2007，The Food and Drug Administration (FDA) has been informed that Menu Foods, Inc., a private-label pet food manufacturer based in Streetsville, Ontario, Canada, is recalling all its "cuts ...
Quantitative Analysis of Biogenic Amines in Raw and Processed Foods of Animal Origin on Korean Domestic Market
Biogenic Amines Foods of Animal Origin Korean Domestic Markets
2016/4/18
This study was performed to examine the levels of biogenic amines (BAs) in foods of animal origin such as egg, ham, sausage, milk, cheese and yoghurt distributed on Korean domestic markets, and to com...
Testing of Scanner and Colour-Meter for Observation of Changes during Storage of Two Selected Foods
colour aroma brightness co-ordinate for red colour co-ordinate for yellow colour
2014/3/14
The test with colour and aroma of Kladno cooked pork loin stored in refrigerator and at the room temperature correspond with its
spoilage was done. No change of the L* co-ordinate has been observed d...