搜索结果: 1-15 共查到“食品科学技术 Components”相关记录57条 . 查询时间(0.062 秒)
Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
beef dihydroquercetin linalool biogenic amines
2016/2/23
The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used ...
Effect of Aframomum danielli Extract on some Chemical and Antioxidant Components of Roma Tomato Variety during Storage
Aframomum danielli Extract Chemical and Antioxidant Components
2016/6/2
Postharvest treatment of tomato (Lycopersicon esculentum Mill) fruits with synthetic fungicide is receiving major criticism due to its health risk and negative ecological inputs. This work was designe...
Starch tray with addition of different components foamed by baking process
calcium stearate foam polyvinyl alcohol potato starch waste frass waste paper pulp
2014/2/24
The possibilities of improving starch/water batter foam properties by additions of inorganic and organic compounds, waste sawdust and waste paper pulp were investigated. The most suitable ratio betwee...
Plant extracts as components of edible antimicrobial protective coatings
antimicrobial activity antioxidant activity edible coatings hydroxypropylmethylcellulose
2014/2/24
The antioxidant and antimicrobial efficiency of edible coating solutions of hydroxypropylmethylcellulose with various plant extracts were formed and determined. Antimicrobial activity of different con...
Antioxidant Activity of Phenolic Components from n-Butanol Fraction (PC-BF) of Defatted Flaxseed Meal
Phenolic Components n-Butanol Fraction
2016/6/1
Flaxseed (Linum usitatissimum L.) is the richest source of phenolic compounds. Owing to high content of phenolics, defatted flaxseed meal exhibited broad spectrum of bioactivities. In the present stud...
Prediction of beer foam stability from malt components
beer foam stability malt polypeptides
2014/2/25
Industrial unhopped worts produced from different batches of commercial malt were taken to analyse the contents of compounds related to beer foam stability, such as polypeptides, polyphenols, and β-gl...
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....
丁香活性物质提取工艺优化与抗氧化活性研究（Extracting Technology and Antioxidant Activity of Bioactive Components from Clove）
丁香 抗氧化活性 提取工艺
2010/1/28
对丁香抗氧化活性物质提取工艺及其抗氧化活性进行了研究。结果表明，最佳提取工艺条件为：60%乙醇、提取温度60℃、料液比1∶20和提取时间40min；在此工艺条件下抗氧化活性物质提取率为（10480.4±40.3）μmol/g，获得的相应丁香粗提物具有较强的抗氧化活性，总还原力弱于相同质量浓度的阳性对照BHT和VC（P<0.01或P<0.001），FRAP法抗氧化能力和DPPH自由基清除能力弱于相同...
A Comparison of the Protective Effects between Epigallocatechin Gallate or Epicatechin Gallate and the Mixtures of Their Components on Paraquat-Induced Oxidative Stress in Rats
epigallocatechin gallate epicatechin gallate gallic acid
2009/7/8
The preventive effects of (−)-epigallocatechin gallate (EGCg), (−)-epigallocatechin (EGC), gallic acid (GA), and a mixture of EGC and GA, and also of (−)-epicatechin gallate (ECg), (...
Modified Atmosphere Packaging of Cut Welsh Onion : Effect of Micro-Perforated Polypropylene Film Packaging on Chemical Components and Quality Stability of the Vegetable
pre-cut Welsh onion micro-perforated film packaging modified atmosphere packaging
2009/7/8
The chemical components and quality stability of pre-cut Welsh onion wrapped in an unperforated or micro-perforated orientated polypropylene (OPP) film package were evaluated during storage at 10°C. T...
Volatile Components of the Essential Oils in the Pulp of Four Yellow Mangoes (Mangifera indica L.) in Thailand
Mangifera indica L. Thai mango terpinolene
2009/7/8
The composition of essential oil from yellow Thai mangoes, Keaw cultivars and other yellow Thai mango cultivars (Ok-rong, Nam Dorkmai and Choak Anand) was analyzed by GC and GC-MS. Yellow Keaw mangoes...
Seasonal Variations of Chemical Components in Surf Clam (Spisula sachalinensis)
surf clam seasonal variations taurine glycogen
2009/7/7
Seasonal variations of contents of moisture, protein, fat, ash and glycogen, and compositions of fatty acids, and amino acids were investigated in the meat of the surf clam, Spisula sachalinensis. The...
Effect of Polypropylene Film Packaging and Storage Temperature on Chemical Components and Quality Stability of Welsh Onion
welsh onion modified atmosphere packaging temperature
2009/7/7
Chemical components and quality of Welsh onion (Allium fistulosum L.) wrapped roughly or completely heat-sealed with orientated polypropylene (OPP) film were investigated during storage at 5 and 20°C....
Anabolic Effect of Zinc-Containing Marine Alga（Fucus）Extract on Bone Components in Rat Femoral Tissues in vitro and in vivo
zinc bone metabolism zinc-containing marine alga
2009/7/7
The effect of zinc-containing marine algae on bone components in the femoral tissues of rats in vitro and in vivo was investigated. Marine alga (fucus, Phaeophyceae) contained a comparatively higher c...
Differences in Aromatic Components of Ten Brands of Rice according to Annual Production
aromatic components of rice carbonyl compound aromalizer
2009/6/18
The production of the high quality rice called brand rice is the increaseing year by year with about one hundred thirty five kinds is known by the name of the place it is produced. We analyzed using G...