搜索结果: 1-15 共查到“食品科学技术基础学科 soybean”相关记录34条 . 查询时间(0.156 秒)
Phosphorus and nitrogen utilization efficiency in rainbow trout (Oncorhynchus mykiss) fed diets with lupin (Lupinus albus) or soybean (Glycine max) meals as partial replacements to fish meal
sustainable aquaculture alternative ingredients phosphorus loading growth performance phosphorus retention
2016/2/23
The study was conducted to compare two plant ingredients as dietary protein sources for rainbow trout on the basis of feed acceptability, survival, growth, feed conversion, nitrogen and phosphorus uti...
Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process
vitamin C vitamin E water-soluble protein total flavonoids total phenolics
2016/2/23
Bioactive compounds and antioxidant activity of germinated mung bean, soybean and black bean sprouts were investigated to find out the effect of germination and the optimum germination time. We found ...
Biochemical Basis for Bruchid Resistance in Cowpea, Chickpea and Soybean Genotypes
Cowpea Chickpea Soybean Genotypes
2016/6/2
Legume seeds are rich and varied source of secondary plant metabolites which are toxic or anti metabolic towards insect pests, possibly by virtue of these toxic substances they show resistance and sus...
Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties
soybean protein sodium tripoly phosphate microwave-phosphorylation emulsifying properties molecular characteristics
2014/2/25
In order to improve the functional properties of soybean protein isolates (SPI), microwave-assisted phosphorylation (MAP) was applied. The result showed that after microwaving at 600 W for 3 min, the ...
Optimization and Thermodynamics Studies on Enzymatic Milk Fat Splitting Process using Soybean Lecithin
Activation energy fat splitting lecithin optimization
2010/9/30
Lecithin a natural product with unique surface active properties makes it ideal in food processing particularly for fat splitting applications. In the present work the effect of initial fat content, p...
Comparative Study of Response Surface Methodology, Artificial Neural Network and Genetic Algorithms for Optimization of Soybean Hydration
response surface methodology (RSM) artificial neural network (ANN) genetic algorithms (GA) soybean soaking
2010/8/11
The present investigation deals with the modelling and optimization of soybean hydration for facilitating soybean processing and it focuses on maximization of mass gain, water uptake and protein reten...
基于微通道乳化技术的单分散大豆分离蛋白乳状液制备Preparation of Monodispersed Emulsion Stabilized by Isolated Soybean Protein Based on Microchannel Emulsification Technique
单分散 大豆分离蛋白 微通道乳化技术
2009/8/11
以大豆分离蛋白为乳化剂，采用微通道乳化技术制备单分散乳状液，研究乳状液粒子的成粒特性。结果表明：当大豆分离蛋白的pH值为6～8时，微通道乳化技术能够成功制备单分散的乳状液，但是随着pH值的增大，粒子的单分散性增强。当pH值为7时，单分散乳状液的粒子平均粒径为43.4μm，变异系数为4.3％。大豆分离蛋白的微通道乳化特性与其等电点相关，当pH值低于等电点时，蛋白质分子的正电性与微通道板的负电性相互作...
Effect of Vitamin K2 (Menaquinone-7) and Soybean Isoflavone Supplementation on Serum Undercarboxylated Osteocalcin in Female Long-Distance Runners
vitamin K isoflavone athletes
2009/7/8
Fractures of the lower limbs due to fatigue often occur in female long-distance runners. We examined the effect of simultaneous supplementation of 1.35 mg/day of vitamin K2 (MK-7MK-6) and 72 mg/day of...
Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
isoflavones soybean foods cluster analysis
2009/7/8
We evaluated the concentration and distribution of isoflavones in a total of 50 samples of soybean foods consumed daily in Japan by high-performance liquid chromatography (HPLC). A hierarchical cluste...
Effect of Sucrose on the Volatile Compounds Produced from Heated Glycine and Soybean Oil
glycine 2-pentylpyridine Maillard reaction
2009/7/7
A mixture of soybean oil and glycine was heated at different temperatures for different periods. The volatile compounds produced were extracted by solid phase microextraction (SPME) and then analyzed ...
Preparations of Tasty Imprved Defatted Soybean Ontjoms (Fermented Products with Neurospora intermedia)
defatted soybean ontjom peanut
2009/7/7
To more fully utilize defatted soybeans (DSB) as a food, various defatted soybean ontjoms (DSB ontjoms, fermented DSB with Neurospora intermedia) were prepared. The taste of DSB ontjoms was remarkably...
Preparation of Hypoallergenic Soybean Protein with Processing Functionality by Selective Enzymatic Hydrolysis
Soybean protein allergen Bacillus sp. protease
2009/7/7
The enzymatic hydrolysis of soybean protein isolate (SPI) was investigated using commercially available Bacillus sp. proteases for reduction of soybean allergenicity. An alkaline protease, Proleather ...
Electrochemical Coagulation of Soybean Protein; Tofu（Soybean Curd）Production by an Electro-Reaction
soybean soymilk electric treatment tofu gel
2009/6/18
Effect of direct current on soymilk coagulation was studied to establish a new processing method for food. Soymilk was treated with direct electric current (60 mA) in an anode chamber. The treated soy...
Changes in Isoflavone Compositions of Soybean during Soaking in Water
Isoflavone Compositions Soybean Water
2009/6/18
We examined changes in isoflavone compositions of 4 varieties of soybean (Toyomusume, Tamahomare, Murayutaka, Toyokomachi) during soaking in water, which is one of the important food processing proced...
Differences in Physical and Structural Properties of Heat-Induced Gels from Glycinins among Soybean Cultivars
heat-induced gels microstructure glycinin
2009/6/17
Heat-induced gels were prepared from glycinins of various soybean cultivars at protein concentrations of 18 to 20%. Textural properties of the gels measured by a compression-decompression test were ev...