搜索结果: 1-15 共查到“食品科学技术 Formation”相关记录51条 . 查询时间(0.067 秒)
egradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature
Tomato Fruit Color
2016/6/2
Temperature is the most important environmental factor in the post-harvest life of tomato fruit because it has a tremendous influence on the rate of biological processes, including development of red ...
Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
red grape monomeric anthocyanins thermal processing reaction kinetics antioxidant activity
2015/3/30
The degradation of total monomeric anthocyanins and changes in the proportion of polymeric colour (% PC) as well as antioxidant capacity of grape juice were studied during heating at 70–90°C. Anthocya...
The Effect Of Curcumin (Curcuma Longa) On Biofilm Formation And Surface Proteins Of Listeria Monocytogenes
biofilm, Listeria monocytogenes 2D-GE
2014/10/22
The food-borne pathogen Listeria monocytogenes can attach to the environmental surfaces and develop biofilm which can cause food contamination in the food industries. Sortase A and surface proteins ar...
The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle
non-heme iron bioavailability dialyzability
2014/10/22
Chicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, ...
Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing
HMF sweeteners cookies colour changes
2014/2/24
The analysis was carried out of 5-hydroxymethyl-2-furfural (HMF) formation during the baking of shortbreads. The investigation was done on three types of shortbread in which sucrose, glucose, or fruct...
iofilm Formation in Human and Tropical Foodborne Isolates of Listeria Strains
Listeria Strains Tropical Foodborne Isolates
2016/6/1
Biofilm formation in food processing is a public health concern globally. Biofilm formation in a 5 day period by various strains of Listeria on glass and cement was assayed using Crystal Violet Bindin...
Formation of acrylamide during baking of shortcrust cookies derived from various flours
acrylamide asparagine reducing sugars shortcrust cookies flours
2014/2/25
Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary wit...
Antimicrobial factors effects on biofilm formation in Staphylococcus aureus
Staphylococcus aureus biofilm planktonic cells disinfectants benzalkonium chloride Savo
2014/2/26
We determined the disinfectant effects of benzalkonium chloride (BC) and Savo (SV), a chlorine compound, on the biofilm and planktonic cells in 23 strains S. aureus mainly food isolates. The biofilm f...
Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy
3-chloropropane-1,2-diol 3-CPD, 3-MCPD 3-chloropropane-1,2-diol esters bound 3-CPD processing contaminants mitigation strategy
2014/2/25
The most important acylglycerol chloroderivatives identified in foods are 3-chlorpropane-1,2-diol fatty acid esters (3-CPD esters) that are accompanied by epoxypropanol fatty acid esters formed in pro...
Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast
Heterocyclic aromatic amines Cooking method Formation Chicken meat Duck meat
2012/8/13
Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, de...
Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages
biogenic amines food safety microorganism physicochemical analysis traditional Chinese sausage
2012/8/13
Biogenic amines in 42 traditional Chinese sausage samples obtained from different regions were determined by HPLC. The result showed that cadaverine was the major amine, followed by tyramine and putre...
Ca2+对Mozzarella干酪凝乳形成及微观结构的影响（Effects of Ca2+ on the Formation and Structure of Milk Gel of Mozzarella Cheese）
干酪 凝乳 微观结构 双光子共聚焦激光显微镜
2009/8/11
以双光子共聚焦激光显微镜结合荧光染色法研究Ca2+对Mozzarella干酪凝乳形成及结构的影响，结果表明：Ca2+可明显加快牛奶凝乳的形成，对凝乳的结构有重大影响。添加Ca2+后，牛奶的凝乳时间由38min（0mmol/LCa2+）分别缩短为12min (3mmol/L Ca2+)、6min (6mmol/L Ca2+)和3min（9mmol/L Ca2+）。实时观测发现：未加Ca2+处理的牛奶...
Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten
5-S-cysteinyl-3 4-dihydroxyphenylalanine (5-S-cysteinyldopa) polyphenol oxidase
2009/7/8
The effects of polyphenol oxidase (PPO) activity in wheat flour on the formation of protein-bound 5-S-cysteinyl-3, 4-di-hydroxyphenylalanine (5-S-cysteinyldopa) in gluten have been studied. The wheat ...
A precooling step is necessary to convert heated soymilk to freeze-gel. In order to estimate the significance of precooling, soymilk was precooled at various temperatures and then frozen. Based on the...
The Effect of Lipid Oxidation in Frozen Pulverized Niboshi (Boiled and Dried Sardine) on Color Browning and Formation of Free Amino Acid
lipid oxidation dried fish browning free amino acid
2009/7/7
The relationship between lipid oxidation in pulverized niboshi which occurred during freezing and further oxidation, free amino acid loss, and browning which took place after the sample had been thawe...