搜索结果: 1-13 共查到“食品包装与储藏 temperature”相关记录13条 . 查询时间(0.128 秒)
Effect of high temperature and pressure on quantification of MON 810 maize
DNA degradation PCR highly processed foods
2014/2/24
Maize MON 810 (Zea mays L.) is the only transgenic cultivar grown in the European Union countries and food products with its content higher than 0.9% must be labelled. Processing such as high temperat...
Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature
oxidative stability overall acceptability
2014/2/24
The antioxidant potential of a leaf extract of Moringa oleifera Lam. (Moringaceae) – LEMO was studied for the stabilisation of butter at refrigeration temperature. LEMO was obtained by extracting the ...
Effect of Temperature and pH on Nonenzymic Browning in Minced Dried Pepper During Storage
Minced dried pepper Nonenzymic browning Temperature pH
2009/10/15
The effect of temperature and pH was investigated on the nonenzymic browning reactions in minced dried paprika. The browning pigments formation was both pH and temperature dependent. Increasing pH in ...
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....
Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21°C to -50°C
recrystallization ice crystal cryo-SEM
2009/6/10
The recrystallization of ice crystals in sucrose solution was investigated by cryo-SEM in a temperature range of -21°C to -50°C, including temperatures around Tg′. By using the technique of image anal...
Bright Red Color Formation of Cooked Pork Loin Cured with Lactic Acid Bacteria Starter Culture without Adding Nitrite During Low-Temperature Storage
meat processed pork color formation
2009/5/31
The effects of lactic acid bacteria used as a substitute for nitrite for meat processing were studied. We added lactic acid bacteria starter culture to brine to cure pork loin without nitrite. The cur...
Effect of Transient Temperature Shift-up on the Growth of Aerobic Bacteria, Coliform and Listeria monocytogenes on Cut-cabbage during Storage
efficacy temperature shift-up L. monocytogenes
2010/2/3
The total aerobic plate count (APC), total coliform counts and the population of Listeria monocytogenes in cut cabbage, washed with distilled water (DW) and sodium hypochlorite (NaClO), were determine...
Effect of Low Temperature Preservation on Quality and Shelf Life of Buffalo Meat
Buffalo meat chiller freezer physicochemical microbial sensory quality storage period
2008/10/29
Buffalo meat is the only future remedy for nutritional security in India. If the quality gets deteriorated, the meat preserved in refrigerator would impact greatly on the health of consumers. Hence me...
Effect of Various Coating Materials on Keeping Quality of Mangoes (Mangifera indica) Stored at Low Temperature
mangifera indica keeping quality low temperature storage
2008/10/25
Mango fruits (cv. Chausa) were treated with different concentrations of CMC, calcium chloride and beeswax. The mangoes were then placed in boxes, each with a sponge soaked in KMnO4.The mangoes were th...
An On-Line Inverse Method for Estimation of Thermal Parameters Which Are Responsible to Predicting Temperature History in Food Heating/Freezing
inverse method optimum control thermal processing freezing
2010/11/23
Most of the published methods for estimating temperature history during heating/cooling/freezing solid food require data on thermal properties of the product and any relevant heat transfer coefficient...
Effects of Dielectric Properties on Temperature Distributions in Food Model during Microwave Heating
dielectric properties heat transfer analysis mathematical model
2010/11/23
To investigate heat transfer phenomena in cylindrical foods of different dielectric properties with microwave heating, the dielectric constant, loss factor and the temperature distributions of samples...
Prediction of Time-Temperature Profiles of Atlantic Salmon (Salmo salar) during Chilled Transport Using the MAILPROF Computer Program
C and V-Models gutted salmon smoked salmon cooling gel
2010/11/23
The MAILPROF computer program for constant ambient temperatures (C-Model) was generalized to accept varying ambient temperatures (V-Model) by implementing the solution of the appropriate differential ...
Rheological Behavior of Casein Micelles and Reconstituted Skim Milk Gels: The Effect of Temperature on Gelation Induced by Rennet
casein micelle skim milk gelation
2010/11/22
The temperature dependence of the gelation process for various rennet-casein micelle systems was investigated by analysis of gelation curves obtained from viscoelastic measurements under the condition...