搜索结果: 1-4 共查到“食品检验学 green”相关记录4条 . 查询时间(0.093 秒)
Microwave drying of green bean slices: drying kinetics and physical quality
Phaseolus vulgaris effective diffusivity drying mathematical modelling rehydration colour
2015/7/28
Several microwave power settings were applied to green beans in order to determine the effect on the drying kinetics along with the rehydration ratio and colour values. In the experiments, several mic...
Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes
grape juices stilbens content UV irradiation ozonisation
2015/5/18
Grapes from two varieties – Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperatu...
Evaluation of Japanese Green Tea Extract Using GC/O with Original Aroma Simultaneously Input to the Sniffing Port Method（OASIS）
Japanese green tea aroma extract dilution analysis gas chromatography olfactometry
2009/6/17
Recent studies of natural aromas have focused on only the lowest odor threshold compounds. In this study, we evaluated the volatile compounds of Japanese green tea, comparing the original aroma simult...
Identification of Volatile Compounds which Enhance Odor Notes in Japanese Green Tea using the OASIS（Original Aroma Simultaneously Input to the Sniffing port）method
Japanese green tea Camellia sinensis cv. Yutakamidori GC/O with original aroma simultaneously input to the sniffing port
2009/6/10
We evaluated the volatile compounds of Japanese green tea using GC/O with the original aroma simultaneously input to the sniffing port (OASIS) method in order to determine the relationship between the...