搜索结果: 1-15 共查到“食品加工技术 application”相关记录26条 . 查询时间(0.25 秒)
Application of Amylographic Method for Determination of the Staling of Bakery Product
bread aging viscosity of slurry viscometric measurement of crumb penetrometry sensory evaluation
2015/12/30
Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products
after their baking and during storage. A modified amylographic method (viscome...
Application of lactic acid bacteria for production of fermented beverages based on rice flour
cITP HPLC fermentation rice sensory analysis viscosity
2015/10/9
We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the ...
Application of FT near spectroscopy for determination of true protein and casein in milk
near-infrared spectroscopy cow’s milk ewe’s milk goat’s milk colostrum true protein casein chemical composition
2015/6/4
Our study deals with a possibility of determining true protein and casein in cow’s, ewe’s and goat’s milk and in ewe’s colostrums by FT NIR spectroscopy. Samples of milk were analysed by FT NIR in the...
Biodegradable Edible Films from Renewable Sources-potential for their Application in Fried Foods
Biodegradable Edible Films Application
2016/6/1
The objective this study was to evaluate the physical, physicochemical, morphological, mechanical and barrier properties of edible films obtained from pectin, sodium alginate or methylcellulose, aimin...
Application of quantitative approach focused on the competition of lactic acid bacteria culture with coagulase-positive staphylococci under the conditions related to artisanal cheese fermentation
Staphylococcus aureus lactic acid bacteria growth competition surface methodology
2014/2/26
A quantitative analysis of Staphylococcus aureus growth was carried out in milk fermented with the mesophilic mixed-strain culture of lactic acid bacteria (LAB), in relation to the conditions prevaili...
Production of a Fermented Solid Containing Lipases of Rhizopus microsporus and Its Application in the Pre-Hydrolysis of a High-Fat Dairy Wastewater
lipolysis enzymatic pretreatment solid-state fermentation solid-state cultivation dairy wastewater Rhizopus microsporus
2010/8/11
The filamentous fungus Rhizopus microsporus CPQBA 312-07 DRM was grown in solid-state cultivation and the fermented solid produced was used to hydrolyze triacylglycerols in a high-fat dairy wastewater...
Development of Food Kansei Model and Its Application for Designing Tastes and Flavors of Green Tea Beverage
Food Kansei Model green tea beverage principal component analysis
2009/6/18
The Food Kansei Model has been developed to formulate the causal relationships between the analyzed characteristics and perceived quality of food products. It was applied to correlate the physicochemi...
Analysis and Control of Ice Crystal Structure in Frozen Food and Their Application to Food Processing
ice fraction effective thermal conductivity pressure-shift freezing
2009/6/18
The large differences in thermal properties between water and ice cause thermal properties of frozen food to be strongly dependent on ice fraction, which is a function of solute concentration and temp...
Modeling of Consumers’ Preferences for Regular Coffee Samples and Its Application to Product Design
food engineering preference modeling coffee genetic algorithm
2009/6/17
A large-scale consumer test was made seeking preferences for regular coffee (RC). Based on preferences for 12 RC samples with various blend ratios of coffee beans, panels were divided into four prefer...
Application of Polyglycerol Mono-Fatty Acid Esters to Improve Breadmaking
dough breadmaking dough-conditioner
2009/6/10
The effects of polyglycerol mono-fatty acid esters (PGMFEs) on dough properties and baking were investigated using six PGMFEs with saturated fatty acid moieties (octanoic, decanoic, lauric, myristic, ...
Application of Fluorimetric Methods for Selected Additives Determination in Food Products
spectrofluorimetry quenching the fluorescence food samples phosphate
2014/3/10
Simple and sensitive spectrofluorimetric method for phosphorus determination in food samples after microwave mineralisation has been described. The proposed method is based on the formation of a fluor...
Development of Specified Protocols and Methodology in the Application of Food Kansei Model for the Optimal Design of Danish Pastry
Danish pastry food kansei model texture properties creep test
2010/2/3
Significant physicochemical properties of Danish pastry samples have been identified to establish a methodology for optimally designing product with maximized palatability, using the food kansei model...
Cultivar Identification of Rice (Oryza sativa L.) by PCR Method and its Application to Processed Rice Products
rice DNA cultivar identification PCR processed rice product
2008/4/20
As the cultivars of rice affect markedly eating quality, processing suitability and price, identification or differentiation of rice cultivars is very important. The present authors developed suitable...
Properties and Application of Enzymes for Bacterial Glycogen Biosynthesis and Degradation
branching enzyme cyclization dextrin glycogen ADP-glucose pyrophosphorylase
2008/4/20
Structures and properties of enzymes for bacterial glycogen metabolism have been investigated. Branching enzyme (BE, EC 2.4.1.18), which is responsible for α-1,6 glucosidic linkages of glycogen, was f...
Industrial Production and Higher Application of Functional β-Glucooligosaccharides Having a Bitter Taste
gentiooligosaccharide β-glucooligosaccharide Gentose® bitter taste
2008/4/20
Gentiooligosaccharide-containing syrup and powder (Gentose®) were industrially produced by the condensation and transglucosylation reactions of a fungal β-glucosidase from a high concentration of ...