搜索结果: 1-12 共查到“食品科学技术 Preservation”相关记录12条 . 查询时间(0.075 秒)
Preservation effects of melatonin on the quality and fertility of native Fars rooster semen during liquid storage
chicken sperm antioxidant lipid peroxidation
2016/2/23
Liquid or frozen storage of poultry semen negatively affects the sperm motility and has crucial role in reducing fertility. Phospholipids in chicken sperm membrane are composed of high proportions of ...
The impact of moist corn grain preservation on the ethanol yield by simultaneous saccharification and fermentation, and on volatile by-products
bioethanol chemical preservation SSF volatile compounds
2014/10/11
We assessed the composition of volatile by-products in raw spirits obtained from moist corn fermentation. The average moisture value of the researched samples was 35.4%. A comparative research was con...
Studies on Development of Protein Rich Germinated Green Gram Pickle and its Preservation by using Class One Preservatives
Green Gram Pickle Protein Rich Germinated
2016/6/1
Green gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has low shelf life of two to three days at room temperature, hence to enhance the shelf life of germin...
Studies on Development of Ready to Eat Amla (Emblica officinalis) Chutney and its Preservation by using Class One Preservatives
Eat Amla Class One Preservatives
2016/5/31
Amla fruit can range upto 950 mg/100 g which is said to be highest among all fruits next only to Barbados cherry. Being very astringent in taste it can not be consumed as raw by the consumer hence pro...
Microbiological measurements for the development of a new preservation procedure for liquid egg
egg product microorganism Enterobacteriaceae family incubation
2014/2/25
Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisatio...
蕨菜的气调保鲜应用研究（Effects of Modified Atmosphere on the Preservation of Pteridium aquilinum）
蕨菜 气调 保鲜 品质
2010/1/28
为研究气调对蕨菜贮藏期间保鲜效果的影响，设置不同CO2和O2的体积分数，对蕨菜采后SOD活性、POD活性、呼吸强度、乙烯释放量、蕨菜干鲜重以及丙二醛、叶绿素、可溶性糖、VC含量进行了研究。结果表明：适宜的CO2和O2组合有利于采后蕨菜维持较高的SOD和POD活性，减少了MDA的积累，维持恰当的呼吸强度和乙烯释放速率，减少蕨菜干鲜重的损失，利于蕨菜采后叶绿素、可溶性糖、VC的保存。试验得出了最好的气...
华南理工大学食品加工与保藏原理课件Chap10 Chemical Preservation
华南理工大学 食品加工与保藏原理 课件 Chap10 Chemical Preservation
2009/12/7
华南理工大学食品加工与保藏原理课件Chap10 Chemical Preservation。
Effects of Salt and Mustard on Hydrolysis of Egg Yolk Protein in Mayonnaise during Preservation
mayonnaise aspartic proteinase egg yolk
2009/5/20
The effects of salt and mustard on egg yolk protein hydrolysis in mayonnaise during preservation were investigated. Both the amount of liberated tyrosine and changes in the band around 200kDa on SDS-P...
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 Low Temperature Preservation on Quality and Shelf Life of Buffalo Meat
Quality and Shelf Life Buffalo Meat
2016/5/31
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...
An Improvement of Quality Preservation of Unboiled Japanese Buckwheat Noodle “Nihon-soba”
lactic acid lysozyme food additives quality preservation
2010/11/24
Unboiled Japanese buckwheat noodle “Nihon-soba” is a perishable product when stored at room temperature. In order to find effective food additives for the quality preservation of this noodle, commerci...
Evaluation of the Effects of Freezing on the Preservation of Fresh Shiitake Fruit Bodies and Lenthionine Formation after Thawing
lenthionine freezing thawing
2010/11/23
The effects of freezing-thawing on the physical and chemical properties of shiitake were evaluated. It was observed that freezing-thawing did not cause apparent changes in the physical state of shiita...