搜索结果: 1-15 共查到“食品科学技术 Measurement”相关记录19条 . 查询时间(0.068 秒)
Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
mitochondrial enzymes adulteration detection freezing meat
2014/10/11
hypothesis, a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different s...
Usefulness of selected methods of colour change measurement for pork quality assessment
colour of pork sensory analysis WHC pork quality
2014/2/25
A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples o...
Masticatory pressure caused by chewing with molars was measured using a multiple-point sheet sensor. The sensor system is useful to directly indicate masticatory force and contact area with various su...
Measurement of Total and Food Component-Specific IgA in Human Saliva
IgA saliva food component
2009/6/17
Total and food component-specific saliva IgAs of six donors was determined to obtain information on the secretion of salivary IgA. Saliva was collected from each donor for three consecutive days. Ther...
Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods
non-destructive measurement dielectric property capacitance
2009/6/17
A continuous and non-destructive method for measuring the moisture content of foods during the drying process is proposed. Changes in the dielectric property (capacitance), weight and temperature of s...
Electrochemical Measurement of Yeast Cell Density and Vitality Using 2,3,5-Trimethyl-1,4-benzoquinone and Effect of Ethanol on the Metabolism of Quinone by Yeast Cells
yeast density vitality quinone
2009/6/17
An electrochemical measurement of yeast cell density and vitality was developed using 2,3,5-trimethyl-1,4-benzoquinone. 2,3,5-Trimethyl-1,4-benzoquinone was reduced most effectively to the correspondi...
Measurement of Migration Rate of Water in Cured Tobacco Material
tobacco adsorption isotherm transport phenomena
2009/6/17
The purpose of this study was to develop a model in which the migration rate of water in tobacco was expressed through the effective diffusion coefficient. The effective diffusion coefficients were ca...
Measurement of Limiting Partition Coefficient in Progressive Freeze-Concentration
progressive freeze-concentration effective partition coefficient limiting partition coefficient
2009/6/17
The limiting partition coefficient is the partition coefficient of a solute at the ice-liquid interface observed at an infinitesimal advance rate of the ice front or infinite mass transfer rate at the...
NIR Measurement of Specific Gravity of Potato
near infrared (NIR) spectroscopy specific gravity potato partial least square
2009/6/10
Near infrared (NIR) spectroscopy was investigated as a method for nondestructive measurement of specific gravity of potato. A total of 250 potatoes of three cultivars, Irish-Cobbler, May-Queen and Kit...
Measurement of Thermal Conductivity of Cured Tobacco Material
tobacco specific heat transport phenomena
2009/5/8
A novel method has been developed to measure the thermal conductivity of leaf-like material (tobacco) in the perpendicular direction to its surface over broad ranges of temperature and moisture with t...
The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation
redox potential Sacharomyces cerevisiae Sauvignon blanc
2009/3/20
The aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained ...
A Model for Converting Solid State Fermentation Growth Profiles Between Absolute and Relative Measurement Bases
solid-state fermentation microbial growth kinetics logistic equation
2009/3/19
A mathematical model is developed for converting between the two measurement bases commonly used in the construction of growth profiles in solid-state fermentation, namely absolute mass ratio m(dry bi...
Measurement of the Concentration of Bioactive Gibberellin in Germinating Rice Seed Using the α-Amylase Induction from Aleurone Cells
rice, aleurone cells α-amylase bioactive GA
2008/4/20
Measurement of the concentrations of bioactive gibberellin (GA) in germinating cereal seeds is important to grasp the molecular mechanisms of storage starch degradation following the activation of ale...
Near-Infrared Spectroscopy for Dairy Management: Measurement of Unhomogenized Milk Composition
unhomogenized milk composition nearinfrared spectroscopy
2008/3/31
The potential of near-infrared spectroscopy to measure fat, total protein, and lactose contents of unhomogenized milk was studied for use in dairy management, as a new tool for on-line milk analysis i...
Measurement of Postmelt Chewiness of Mozzarella Cheese
postmelt chewiness Mozzarella cheese
2008/3/31
An empirical test to evaluate the postmelt chewiness of Mozzarella cheese was developed. In the empirical test, 30 g of shredded Mozzarella cheese was placed in a metal form, covered with aluminum foi...