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搜索结果: 1-9 共查到食品科学技术基础学科 Germination相关记录9条 . 查询时间(0.062 秒)
Phytotoxic effects of aqueous extracts of walnut leaf were studied on germinating seeds and early seedling growth of mustard (Brassica campestris cv. Karanti) under western Himalayan agri-silvi system...
Bioactive compounds and antioxidant activity of germinated mung bean, soybean and black bean sprouts were investigated to find out the effect of germination and the optimum germination time. We found ...
Traditionally prepared cereal based complementary food are too dilute for adequate energy and nutrient density as infant complementary food. The consistency of complementary food is of particular impo...
This study was conducted to asses the energetic compounds (protein, fat and carbohydrate), some vitamins, minerals, antioxidant capacity, phytase and amylase activity during the germination of foxtail...
Free (FL) and bound lipids (BL) of germinated quinoa seeds were extracted sequentially with n-hexane and hot water-saturated butanol (WSB), respectively. The total lipid contents containing these free...
The combined effect of mild heating and pressurization on germination and inactivation of Bacillus subtilis spores was investigated. The spore count decreased remarkably at 60°C+80MPa in glucose broth...
The influence of pressure and temperature, in the presence (in glucose broth, GB) or absence (in phosphate buffer, PB) of nutrients, on hydrostatic pressure (HP) induced-germination and inactivation o...
Natural antimicrobials are an alternative to the use of chemically synthesized preservatives and other technological treatments. They have the advantage of not being rejected by consumers because of t...
Germination is one of the most effective ways of preparing grain legumes for consumption. Because it involves the total or partial elimination of some anti-nutritional compounds, it is also one of the...

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