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Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment
aging antioxidant activity olive oil hydrolysis oxidation phenolic compounds
2014/3/28
Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercia...
不同处理对鸭梨采后颜色变化的影响（Effect of Different Treatments on the Color Changes of Yali Pear after Harvest）
鸭梨 贮藏 处理方式 色差
2009/8/11
采用CIELAB表色系统研究了采收期、降温方法和套袋等处理对鸭梨采后果皮颜色变化的影响。结果表明，晚采收提高了鸭梨果实的成熟度和果皮的L、a、b（不套袋果）值，使得叶绿素减少，类胡萝卜素增加；缓降温处理促进了不套袋鸭梨L值和a值的升高，加速了叶绿素的降解，而对套袋果影响不明显；套袋处理使鸭梨的L值和a值增大，b值减小，叶绿素减少，颜色变浅，采后色泽的变化减缓。
Changes in Commercial Quality of ‘Rong-Rien’ Rambutan in Modified Atmosphere Packaging
rambutan modified atmosphere polyethylene bag
2009/6/17
Modified atmosphere conditions which would prolong the storage life of ‘Rong-Rien’ rambutan (Nephilium lappaceum) was investigated. Rambutans were packed in 0.04 mm low-density polyethylene (LDPE) bag...
Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage
Radical-scavenging activity Ascorbic acid Polyphenol Storage
2009/5/8
In this study, we examined changes in radical-scavenging activity, as well as in ascorbic acid content, total phenol content and color, in 6 kinds of shredded vegetables during storage. Radical-scaven...
Changes in Peroxidase Activity in the Peel of Unshiu Mandarin（Citrus unshiu Marc.）Fruit with Different Storage Treatments
Citrus unshiu fruit hot water dip peroxidase postharvest cold storage
2009/3/16
The Unshiu mandarin (Citrus unshiu Marc.) is the major Citrus crop in Croatia. Limiting factors for longer consumption of Unshiu mandarin are low storage performance and the appearance of chilling inj...
Effects of Washing Solution and LDPE Package on the Quality Changes of Brined Chinese Cabbages at Different Storage Temperatures
brined Chinese cabbage calcium hypochlorite electrolyzed acid-water
2010/2/3
The quality of brined Chinese cabbage after washing (tap water, 100 ppm of calcium hypochlorite, or electrolyzed acid water) followed by package (40 μm or 100 μm LDPE), was investigated at 20, 10, 5, ...
Changes in The Stability of Frozen Puff Pastry Doughs During The Shelf Life
Stability Frozen Puff Pastry Doughs The Shelf Life
2009/1/15
In this research changes in the free fatty acidity (%) and peroxide values, fatty acid composition, specific height and sensory properties of puff pastry doughs were investigated during the shelf-life...
Changes in the Acid Value of Butter During Storage at Different Temperatures as Assessed by Standard Methods or by FT-IR Spectroscopy
Standard Methods FT-IR Spectroscopy
2008/11/27
Three different types of polish commercial butters, namely: light, regular and high fat content were under study. Studied samples were stored at two different temperatures (5 or 20°C) for a period of ...
Changes in the Physico-Chemical Characteristics of Processed and Stored Raphia hookeri Palm Sap (Shelf Life Studies)
Raphia hookeri sap pasteurisation shelf life
2008/11/1
The matured Raphia hookeri palm was tapped and the sap was collected. The sap was pasteurised in green bottles and stored on a wooden shelf under ambient temperature. The samples were analysed physico...
Changes in Carotenoids and Their Fatty Acid Esters in Banana Peel during Ripening
carotenoids carotenoid fatty acid esters ripening
2010/11/23
Changes in carotenoids and their fatty acid esters in banana peel during ripening were investigated using a combination of an alumina column and high-performance liquid chromatography (HPLC).
Changes in Microstructure and Rheological Properties of Squid Mantle during Storage
microstructure rheology storage time
2010/11/23
Histological and physicochemical changes in the mantle muscle tissue of squid (Sepioteuthis lessoniana) during storage were studied. When raw squid mantles were broken parallel to the circular muscula...
Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations
color parameters anthocyanins pigments in wine
2010/11/23
A red wine was made from must consisting of dried roselle calyces, water, yeast extract, sugar, and NH4H2PO4. The pHs of wine samples were adjusted to various values within the range 2.5 to 4.0, or SO...
Changes in Free Amino Acid Constituents of γ-Irradiated Onions during Storage
free amino acid γ-aminobutyric acid anaerobic treatment
2010/11/22
Changes in free amino acid content of γ-irradiated onions during storage were investigated using HPLC analysis. A radiation dose of 0.2 kGy for sprouting inhibition had no influence on the amounts and...
Changes in Cooked Aroma Constituents of γ-Ray Irradiated Onions during Storage
storage cooked flavor GC analysis
2010/11/22
γ-Irradiated onions (0.2, 1, 2 and 5 kGy) were stored for 1, 3, 7 and 11 weeks. Cooked onion aroma concentrates were prepared by a simultaneous distillation and extraction (SDE) method and analyzed by...
Shelf Life Extension of Chicken Meat by γ-Irradiation and Microflora Changes
shelf life hygienic quality microflora
2010/11/22
The microbiological quality of chicken meat samples produced in several different areas in Japan was investigated. The total aerobic bacteria were between 8×104 to 6×106 per gram. Coliforms were 9×101...