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Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit
organic acids pectic substances hardness
2010/11/22
After treatment with about 200 ppm hypochlorite solution, ume fruit (Japanese apricot, Prunus mume Sieb. et Zucc.) was soaked in water, 5% NaCl or 10% NaCl with Ca lactate or ashed kelp as a hardener....
Isolation and Structure of Antimicrobial Substances from Paprika Seeds
paprika seeds antimicrobial substance saponin
2009/7/8
Antimicrobial substances were isolated from the 50% ethanol extract of paprika seeds by ODS open column chromatography and reverse phase HPLC. Ten compounds (1-10) which demonstrated antimicrobial act...
Development of a Spectrophotometric Assay System for Evaluating Reducibility of Water-Soluble Substances
reducibility oxymyoglobin metmyoglobin
2009/6/18
A spectrophotometric assay system for evaluating reducibility of water-soluble substances using native bovine oxymyoglobin (MbO2) was developed. With incubation of MbO2 solution at fixed temperature a...
Water Soluble Proteinous Substances as Free Radical-Scavengers in Fish
radical-scavenging activity fish protein
2009/5/20
The role of high molecular weight compounds in the radical-scavenging activity of horse mackerel muscle was evaluated. After denaturation by boiling or by adding TCA solution, 30% of the total activit...
Methods for the Determination of Allergenic Substances in Foods
food allergy ELISA methods allergenic protein determination
2014/3/10
Within the framework of the research project ELISA methods for the quantitative determination of allergenic substances in foodstuff and raw materials were developed. ELISA kits for allergenic proteins...
Barley Grain as a Source of Health-Beneficial Substances
barley Hordeum vulgare non-starch polysaccharides β-glucans arabinoxylans
2014/3/10
Barley is an excellent source of non-starch polysaccharides, i.e. soluble fiber (β-glucans and arabinoxylans), it contains many important vitamins (vitamin E and vitamin B-complex) and enzymes (supero...
Extraction of Functional Substances from Agricultural Products or By-products by Subcritical Water Treatment
subcritical water agro-waste extraction
2010/2/3
Water that maintains its liquid state in the temperature range from 100°C to 374°C is called subcritical water, compressed hot water or pressurized hot water. This type of water has unique properties ...
The changes of selected phenolic substances in wine technology
polyphenols piceid resveratrol caftaric acid colour antioxidative capacity grape must pressing red wine clarifying agents
2014/3/3
The effects of the pressing technology and clarification of white grape musts on concentrations of phenolic compounds and their antioxidative capacity were investigated. Four different varieties were ...
Evaluation of barley grass as a potential source of some nutritional substances
barley grass nutrition preservation antioxidants vitamins
2014/3/4
Barley green matter was analysed for the contents of vitamin C, total polyphenols, phenolic compounds, proteins, amino acids, and saccharides; the activity of catalase was also determined. The content...