搜索结果: 1-5 共查到“食品加工技术 e-methodology”相关记录5条 . 查询时间(0.037 秒)
Methodology development for routine estimation of chlorpropham in commercial potato stores
chlorpropham sprout suppressant anti-sprout soxhlet extraction potato
2014/2/25
Chlorpropham is employed worldwide as an anti-sprout chemical to the harvested potato tubers during storage. A simple and precise analytical technique is developed for routine estimation of the sprout...
Bioethanol Production from Raw Juice as Intermediate of Sugar Beet Processing: A Response Surface Methodology Approach
optimization bioethanol raw juice Saccharomyces cerevisiae response surface methodology
2010/12/21
Response surface methodology (RSM) was used for selecting optimal fermentation time
and initial sugar mass fraction in cultivation media based on raw juice from sugar beet in
order to produce ethano...
Improvement of Folate Biosynthesis by Lactic Acid Bacteria Using Response Surface Methodology
folate lactic acid bacteria Lactobacillus plantarum I-UL4 response surface methodology
2010/10/14
Lactic acid bacteria (Lactococcus lactis NZ9000, Lactococcus lactis MG1363, Lactobacillus
plantarum I-UL4 and Lactobacillus johnsonii DSM 20553) have been screened for their ability
to produce folat...
Statistical Optimization of α-Galactosidase Production in Submerged Fermentation by Streptomyces griseoloalbus Using Response Surface Methodology
α-galactosidase response surface methodology Streptomyces griseoloalbus
2009/2/20
α-Galactosidase production by a novel actinomycete strain Streptomyces griseoloalbus in shake flask culture was optimized using response surface methodology. Screening of variables to find their relat...
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...