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Adult height, dietary patterns, and healthy aging
adult height healthy aging lifestyle dietary pattern fruit and vegetables
2018/11/15
Background: Adult height has shown directionally diverse associations with several age-related disorders, including cardiovascular disease, cancer, decline in cognitive function, and mortality.
When cooked, rice fresh after harvest (“new” rice) is soft, moist, and lumpy, which is disliked by consumers in India and many other places. Cooking texture improves after the rice has been stored (“a...
Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging
electronic nose chemical change storage beer aroma food PCA
2014/2/25
Many chemical changes in beer aroma occur during storage (aging), and monitoring these changes could give guidelines to the brewers how to manage and control the brewing process to obtain the final pr...
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
ultrasonic protease inhibitor incorporating treatment myofibrillar protein Caspase-3/7 Z-DEVD-fmk
2014/2/25
The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was eva...
Anaerobic and aerobic beer aging
caramel epicatechin beer aging reductone organic radical light sensitivity
2014/2/27
Yellow, orange, red and brown pigments are formed by air oxidation of single polyphenols or by thermal degradation of sugars to caramels. Caramels increase their colours during anaerobic heating or de...
Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging
Caspase3 Skeletal muscle protein Calpain Inhibitor Post mortem aging Proteolysis
2012/8/13
The objective of this study was to investigate the potential contribution of apoptosis related downstream executioner caspase3 to post mortem skeletal muscle proteolysis by use of caspase3 selective i...
Effects of boning method and postmortem aging on meat quality characteristics of pork loin
aging boning palatability pork vacuum packaging.
2012/8/13
This work investigated the effects of boning method and postmortem aging on pork loin color, shearing value and sensory attributes. Two experiments were assigned. In Experiment I, 30 Chinese native bl...
Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
flour aging bread-making quality specific loaf volume
2009/6/18
The relationship between physical dough properties and bread-making quality during flour aging was investigated for two Japanese domestic bread-making spring wheat cultivars (Haruyutaka, Haruyokoi) an...
Changes in the Properties of Porcine Myosin during Postmortem Aging
myosin (porcine) physicochemical changes conformational changes postmortem aging
2009/6/17
Physicochemical and conformational changes, water-holding capacity (WHC) and the structure of heat-induced gel of porcine myosin were investigated to elucidate the relationship between denaturation of...
Ragusano cheese is a brine-salted pasta filata cheese. Composition changes during 12 mo of aging were determined. Historically, Ragusano cheese has been aged in caves at 14 to 16°C with about 80 to 90...
Effects of Aging Time and Temperature on Proteolysis of Commercial Goat Milk Cheeses Produced in the United States
proteolysis goat cheese aging time temperature
2008/3/23
We evaluated the effects of aging time and temperature on proteolytic indices of freshly prepared commercial cheeses from goat milk. Five varieties of cheeses from goat milk (plain soft, pepper soft, ...
Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging
aminopeptidases peptides free amino acids
2010/11/24
It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is invol...