搜索结果: 1-7 共查到“食品加工技术 oxidative”相关记录7条 . 查询时间(0.078 秒)
EFFECT OF APPLE POLYPHENOL ON OXIDATIVE STABILITY OF SLICED COOKED CURED BEEF AND PORK HAMS DURING CHILLED STORAGE
apple polyphenol oxidative stability beef pork hams chilled
2012/8/13
The effects of apple polyphenol (AP) on color, lipid and protein oxidation in sliced cooked cured hams (SCCHs) made of pork and beef during chilled storage were investigated. SCCH samples with no anti...
Changes in Oxidative Stability of Selected Bakery Products during Shelf Life
bakery foods oxidatif stability shelf life fatty acids
2009/6/18
In this research, selected bakery products that contain high amount of fat (>10%) were stored under ambient conditions until the end of shelf life. Changes in oxidative stability and fatty acid compos...
Improvement of Freezing and Oxidative Stress Tolerance in Saccharomyces cerevisiae by Taurine
cryoprotectant freezing tolerance oxidative-stress tolerance
2009/5/20
The effect of taurine on the survival of Saccharomyces cerevisiae after freezing and oxidative stress was investigated. Proline and NaCl were used in comparison. The accumulation of taurine in yeast c...
Oxidative Polymerization of Phenolic Glycosides by Peroxidase
peroxidase polymerization arbutin glycoside coupling
2008/4/20
Oxidative polymerization of phenolic glucosides catalyzed by horseradish peroxidase (HRP) was reviewed. Hydroquinone β-glucoside (arbutin, β-Arb) and hydroquinone α-glucoside (α-Arb) were polymerized ...
The oxidative stability of fish oil blended with milk products was evaluated. Oxidation of the oil blend was determined by peroxide value and rancimat test. Improved oxidative stability was observed f...
Chemical Characterization of Raw Milk Samples with and Without Oxidative Off-Flavor
oxidation milk fat off-flavor
2008/3/23
Milk samples with and without oxidized flavor were obtained from two different commercial dairy herds. Milk components that are important for the susceptibility of milk fat to spontaneous oxidation, (...
Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages
Cow Beef Proteolysis Tenderness Lipid oxidation Myoglobin
2012/8/13
Two experiments were conducted to investigate the influence of age of mature cows (2–4 yr, 6–8 yr, and 10–12 yr cows; n = 6 in each) on beef quality. In Experiment 1, Longissimus dorsi (LD) steaks wer...
