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搜索结果: 1-7 共查到食品科学技术 high-pressure treatment相关记录7条 . 查询时间(0.093 秒)
In this study, culture-dependent and culture-independent approaches were used to reveal the microbial diversity and dynamic changes occurring in sliced vacuum-packed cooked ham after high pressure pro...
The lysozyme-dextran complex (LDC) was prepared in the liquid state using high pressure treatment. This method was able to shorten the reaction period for the preparation of LDC and to suppress the fo...
The α-galactosides negatively affect of grain legumes digestibility. The most effective way of α-galactosides content decreasing is germination. The contents of αα-galactosides in legume seeds were de...
Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a chilled product. Thus, the effect of a previous hydr...
Brown rice is commonly considered to have an effect on various diseases including life-style related diseases. Pre-germinated brown rice is characterized by its easier cooking properties and better ta...
In this study, changes in rice qualities from High-Pressure (HP) treatment were investigated. Milled rice grains were presoaked in water at 25 and 55°C for 30 min, subjected to HP treatment at 400 MPa...
The relative activity of lysozyme by high pressure treatment over the pressure range of 50-300 MPa for 10 min at 0, 35 and 60°C was investigated. The activity gradually decreased by treatment at more ...

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