搜索结果: 1-15 共查到“农学 physicochemical”相关记录43条 . 查询时间(0.084 秒)
Facile synthesis of multifunctional bone biochar composites decorated with Fe/Mn oxide micro-nanoparticles: Physicochemical properties, heavy metals sorption behavior and mechanism
biochar composites Fe/Mn oxide micro-nanoparticles heavy metals sorption
2023/6/5
The value-added utilization of waste resources to synthesize functional materials is important to achieve the environmentally sustainable development. In this work, novel micro-nano FeOx- and MnOx-mod...
Comparison of physicochemical traits of red-fleshed,commercial and ancient apple cultivars
Malus domestica organic acids sugars antioxidant capacity total phenolics content anthocyanins
2016/12/8
Cultivation of apples is currently based on a limited number of commercial cultivars; as a consequence, ancient and local varieties have almost completely disappeared. Red-fleshed, ancient and commerc...
Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat
Aging Marination Duck Breast Protein Solubility
2016/11/10
We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was mari...
Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat
Spent Layer Meat Fat Replacer Canola Oil Flaxseed Oil Emulsion Stability Fatty Acid Profile
2016/7/27
The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three ...
Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin
pheasant origin body measurements
2015/6/23
Compared to common pheasants, Mongolian × Versicolor hybrids
were characterized by similar body weight and body measurements except for length of trunk with neck in
females. The carcasses of Mongo...
Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat
Meat Eating Quality Taiwan Native Chicken Physicochemical
2016/5/18
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted du...
Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening
Red Ginseng Hydrolyzates Asiago Cheese Physicochemical Property
2016/5/17
This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago che...
Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C
Modified Atmosphere Packaging Sensory Analysis Thiobarbituric Acid Reacted
2016/5/17
Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerob...
Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste
Soy Sauce Red Pepper Paste Soybean Paste
2016/5/17
This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce,...
Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste
Mechanically Deboned Chicken Meat Hydrolysates Gel Properties Lipid Oxidation
2016/5/16
This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Ala...
Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
Gouda Cheese Cholesterol Removal Physicochemical and Sensory Properties
2016/5/16
This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain ...
Physicochemical properties, fatty acid and mineral content of some walnuts (Juglans regia L.) types
Walnut Kernel Oil Fatty Acid Composition Mineral Contents
2013/3/5
Some physical and chemical properties, mineral content and fatty acid compositions of kernel and oils of several walnut types (Büyük Oba, Kaman2, Kaman5) were determined. The oil yields from these ker...
Degradation of the soil physicochemical properties resulting from continuous logging of Gmelina arborea and Tectona grandis plantations
Deterioration level soil productivity textural properties electrical conductivity Gmelina species Tectona species
2010/9/14
This study assessed the changes in soil properties in sites subjected to continuous logging in exotics plantation sites of Gmelina arborea and Tectona grandis with the aim to evaluate the deterioratio...
超声波处理对小麦胚芽球蛋白理化和功能性质的影响（Effect of Ultrasound Treatment on Physicochemical and Functional Properties of Wheat Germ Globulin）
小麦胚芽球蛋白 理化性质 功能性质
2009/9/11
采用超声波处理小麦胚芽球蛋白以提高其功能性质。研究了超声波处理对小麦胚芽球蛋白理化和功能性质的影响。结果表明：经超声波处理后，小麦胚芽球蛋白的巯基和二硫键含量、紫外光谱和荧光光谱均发生了显著的变化。随着超声波功率的增加，小麦胚芽球蛋白的疏水性、起泡性、起泡稳定性、乳化性和乳化稳定性都降低；当超声波功率大于900?W时，由于小麦胚芽球蛋白重新伸展，疏水基团暴露增多，引起疏水性、起泡性、起泡稳定性、乳...
Studies on Palatability of Rice Grown in Northern Kyushu : II. Effects of harvest time on palatability and physicochemical properties of milled rice
Amylose content Breakdown Maximum viscosity Northern Kyushu Palatability Protein content Rice
2009/8/6
This study was undertaken to study the effect of harvest time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyushu. (1) The palatabilit...