工学 >>> 食品科学技术 >>> 食品科学技术基础学科 食品加工技术 食品包装与储藏 食品机械 食品加工的副产品加工与利用 食品工业企业管理学 食品科学技术其他学科
搜索结果: 1-15 共查到食品科学技术 browning相关记录18条 . 查询时间(0.062 秒)
Polyphenol oxidase (PPO) and peroxidase (POD) were extracted from a new loquat fruit cultivar (Ninghaibai) and characterised using reliable spectrophotometric methods. In both cases, the optimum pH fo...
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine.
The effect of temperature and pH was investigated on the nonenzymic browning reactions in minced dried paprika. The browning pigments formation was both pH and temperature dependent. Increasing pH in ...
When Japanese pear and apple are cut, the section of Japanese pear does not turn brown as readily as apple, although both fruits belong to the same family. Here, the enzymatic browning of the two frui...
The relationship between lipid oxidation in pulverized niboshi which occurred during freezing and further oxidation, free amino acid loss, and browning which took place after the sample had been thawe...
The browning reaction in barley products after boiling or steaming is undesirable in human food. We estimated the degree of browning reaction—the browning index (BI)—by the difference in the Hunter’s ...
The effect of the combination of heating and pressurization on Maillard reaction was investigated using a model solution of glucose and glycine, and a white sauce. The apparent browning rates were cal...
The effectiveness of pineapple stem protease (bromelain) in enzymatic browning inhibition was evaluated on apple juice and compared with that of L-cysteine and ascorbic acid at 25±1°C. The relative ef...
The effects of pH on the formation of maltol and furanmethanol as well as other minor reductones and furans on heating an aqueous solution of maltose under conditions in the absence (caramelization) a...
Litchi fruit has a very short shelf life after harvest, so marketers and consumers alike desire longer periods of storage, transportation and distribution. To extend shelf life, anoxia treatments were...
Postharvest pericarp browning is one of the main problems resulting in reduced shelf life of longan fruit. Experiments were conducted to examine the changes in concentrations of adenosine triphosphate...
The purpose of this work was to disclose the mechanisms of the browning reaction produced on the surface of the fresh Manzanilla olive cultivar due to the bruises caused during hand or mechanical harv...
Achu is a thick porridge traditionally made in center Africa by boiling taro corms and cormels followed by peeling and pounding in a mortar. The present studies were performed with two key objectives ...
Pericarp browning and loss in pulp quality are major problems of harvested litchi fruit. The effects of adenosine triphosphate (ATP) on the browning and quality of harvested litchi fruit were investig...
The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp. and Lactob...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...