搜索结果: 1-5 共查到“食品科学技术 maturity”相关记录5条 . 查询时间(0.023 秒)
Effect of Maturity and Geographical Region on Anthocyanin Content of Sour Cherries (Prunus cerasus var. marasca)
sour cherry Marasca variety anthocyanins colour ripening
2010/8/11
The influence of different stages of maturity on the anthocyanin content and colour parameters in three sour cherry Marasca ecotypes grown in two Dalmatian geographical regions has been studied. Antho...
Changes in Epigallocatechin-3-O-(3-O-methyl) Gallate and Strictinin Contents of Tea （Camellia sinensis L.）Cultivar ‘Benifuki’ in Various Degrees of Maturity and Leaf Order
green tea strictinin anti-allergic action
2009/6/18
We have reported that O-methylated EGCGs (epigallocatechin-3-O-(3-O-methyl) gallate (EGCG3″Me) and epigallocatechin-3-O-(4-O-methyl) gallate) and strictinin had anti-allergic action, and that the tea ...
Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes
carotenoids tomatoes varieties ripening HPLC
2014/3/10
The influence of variety and the level of maturity on the content and composition of carotenoids in tomatoes were monitored in a field experiment in the year 2007. A total of 11 varieties were submitt...
Cheese Maturity Assessment Using Ultrasonics
Mahon cheese maturity temperature ultrasonic velocity
2008/4/1
The relationship between Mahon cheese maturity and ultrasonic velocity was examined. Moisture and textural properties were used as maturity indicators. The ultrasonic velocity of the cheese varied bet...
Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor
pectic substances amygdalin prunasin sensory test
2010/11/23
To examine the influence of the maturity of ume fruit (Japanese apricot, Prunus mume SIEB. et ZUCC.) on the taste of ume liquor, we analyzed various taste components, pectic substances and cyanogenic...