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Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature
Physico-chemical Microbiological
2016/5/27
The study was undertaken to find the effect of water activity on buffalo sausage quality and storage stability at ambient temperature. Water activity (aw), temperature and pH have been identified as t...
Physico-chemical Parameters and Water Quality of Opa Water Irrigation, Ile-ife, South-west, Nigeria
Physico-chemical Parameters Water Quality
2016/6/2
Quality of irrigation water is an important ingredient of agriculture products and determinant of human health, the purpose of this study is to determine the mineral composition, physico-chemical para...
Could the miraculous springs in the Pardubice region be used as drinking water sources?
coliform bacteria E. coli membrane filtration Colilert® potable water
2014/2/26
Selected springs in the Pardubice Region were repeatedly examined for analytical and microbiological indicators. Microbiological analyses included the determination of intestinal enterococci, coliform...
Cell surface characteristic of Asaia bogorensis – spoilage microorganism of bottled water
hydrophobicity hydrocarbon adherence Asaia MATH
2014/2/25
The ability of bacteria to attach to a surface and develop a biofilm has been of considerable interest for many groups in the food industry. Biofilms may serve as a chronic source of microbial contami...
Oxidative Stability and Rheological Properties of Oil-In-Water Emulsions with Walnut Oil
Food emulsions oxidation protein emulsifiers
2010/9/30
The oxidative stability of walnut oil and oil-in-water (O/W) emulsions with walnut oil stabilized by soy protein isolate (SI) and Whey Protein Isolate (W PI) was evaluated. The food emulsions w ere mo...
Some Population Parameters of Distichodus rostratus (Gunther, 1864) from the Fresh Water Reaches of Lower Nun River, Niger Delta, Nigeria
Age and growth condition factor Distichodus rostratus
2010/9/29
Some population parameters of Distichodus rostratus from the fresh Water reaches of lower Nun
River in the Niger Delta area of Nigeria, was studied for a period of one year (January, 2008-December 20...
Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water Emulsions
silk fibroin corn oil emulsion stability pH
2010/3/24
The purpose of this study is to prepare and characterize stable oil-in-water emulsions containing droplets coated with silk fibroin. Silk fibroin, a native edible fibrous protein originating from silk...
华南理工大学食品分析课件Chapter3 Water Activity。
Interdigit dielectrometry of water vapour induced changes in granular starch
Biomaterials Electrical properties Granular matter
2009/12/2
Purpose: of this paper was a practical approval whether fringe field interdigit dielectrometry (FFID) can be
useful for sensible monitoring of water molecules behavior within granular-starch-populati...
Weak Electrolyzed Water on the Properties of Bread
Effect of electrolyzed water bread gluten-matrix
2009/7/7
Weak electrolyzed water obtained by electrolysis of tap water has various physicochemical properties. This study investigated the effects of weak electrolyzed water on making bread. Sensory evaluation...
Angiotensin I-Converting Enzyme Inhibitors in Fish Water Soluble Protein Hydrolyzates Prepared by Bioreactor
angiotensin I-converting enzyme inhibitor enzyme membrane reactor surimi
2009/7/7
Liquid seasoning was prepared from the wash water produced during cod surimi production, which is normally discarded, using an hydrolysis test plant. This solution had not only a good flavor but also ...
Protective Effects of Hot Water Extracts from Safflower (Carthamus tinctorius L.) Petals on Paraquat-Induced Oxidative Stress in Rats
safflower oxidative stress paraquat
2009/7/7
The protective effects of hot water extracts from safflower petals (Ex) against paraquat (PQ)-induced oxidative were examined in rats. Ex significantly relieved decreases in food intake and body weigh...
Influence of Water Activity on the Oxidation of Lipid of Shrimp Cracker
shrimp cracker water activity peroxide value
2009/7/7
The oxidation of shrimp cracker by the influence of water activity (Aw) at 30°C was determined by peroxide value (POV) and free radical concentrations. Although POV at 0 Aw increased rapidly from the ...
Condensation of L-Ascorbic Acid and Medium-Chain Fatty Acids by Immobilized Lipase in Acetonitrile with Low Water Content
L-Ascorbic acid medium-chain fatty acid immobilized lipase
2009/7/7
Lipase from Candida antarctica immobilized on a macroporous acrylic resin, Novozym®435, could catalyze the condensation of L-ascorbic acid and medium-chain fatty acids with chain lengths of 6 to 1...
Comparison of Changes in Ethylene and Polyamines of Water Convolvulus and Chingensai Exposed to Chilling Stress
polyamine chilling injury stress
2009/7/7
The rates of carbon dioxide and ethylene production and the levels of 1-aminocyclopropane-1-carboxylic acid (ACC) and polyamines, putrescine and spermidine, in chilling-sensitive water convolvulus and...