搜索结果: 16-28 共查到“食品科学技术 systems”相关记录28条 . 查询时间(0.196 秒)
Evaluation of Specific Oxygen Uptake Rates with Reference to Biocatalytic D-Sorbitol Oxidation Systems
D-sorbitol microbial oxidation oxygen uptake D-sorbitol concentration effects
2009/3/19
Effects of D-sorbitol concentration on the kinetics of D-sorbitol microbial oxidation were studied. The culture of Gluconobacter suboxydans S-22 was applied as a biocatalyst. The study was focused on ...
Lipid Oxidation in Dispersive Systems with Monoacylglycerols
lipid oxidation fat blend emulsifier monoacylglycerol
2014/3/10
Model fat blends with a monoacylglycerol emulsifier with different acyl chain (C10, C12, C14, C16, C18, C18:1, C20, C22) were prepared and stored under oxygen atmosphere 8 weeks at temperature 20°C. I...
Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems
strawberry aroma compounds starch GC-MS sensory evaluation
2014/3/10
In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon a...
Food products distribution systems redesign in the food corporation acquisition and fusion conditions
distribution system distribution strategy warehouse location
2014/3/7
The distribution channel structure significantly affects the distribution costs, and in the food industry the distribution costs have very often an important share on the total products cost. In the f...
N-Glycosylation of Recombinant Therapeutic Glycoproteins in Plant Systems
N-glycosylation transgenic plants glycosyltransferases
2009/3/4
Transgenic plants have recently emerged as a promising system for low-cost and large-scale production of therapeutic proteins. Despite many advantages plants offer as hosts for expression of recombina...
A Computerized Procedure for Estimating Chemical Changes in Thermal Processing Systems
Chemical Changes Thermal Processing Systems
2008/11/27
Chemical changes caused by heating in a continuous flow, helically coiled tube indirect UHT process system were evaluated and compared to a non-flow, vat process system. On the basis of known formulas...
Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD
Phenolic Content HPLC-DAD-MSD
2008/11/26
This research has been carried out to determine the filtration effect on the phenolic content and on the visual characteristics of olive oil. The influence of the filtration system on the phenolic and...
A Computerized Procedure for Estimating Chemical Changes in Thermal Processing Systems
Estimating Chemical Changes Thermal Processing Systems
2016/5/31
Chemical changes caused by heating in a continuous flow, helically coiled tube indirect UHT process system were evaluated and compared to a non-flow, vat process system. On the basis of known formulas...
Chymosin Activity Against s1-Casein in Model Systems: Influence of Whey Proteins
whey proteins chymosin s1-casein inhibition
2008/3/27
The influence of native or heat-denatured -lactalbumin (LA) and ß-lactoglobulin (LG) on chymosin activity against s1-casein (CN) inbuffered and simulated milk ultrafiltrate model systems was eva...
Autolysis of Dairy Propionibacteria in Buffer Systems
autolysis propionibacteria buffer studies
2008/3/23
Autolysis of 21 strains of propionibacteria was studied in buffer systems. Optimal conditions for bacterial autolysis were determined. Maximal autolysis varied between 20 to 80% in potassium phosphate...
Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review
Meat Packaging Active Intelligent
2012/8/13
Interest in the use of active and intelligent packaging systems for meat and meat products has increased in recent years. Active packaging refers to the incorporation of additives into packaging syste...
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality
Beef Nutrition Meat quality Fatty acids Health
2012/8/13
Consumers are becoming more aware of the relationships between diet and health and this has increased consumer interest in the nutritional value of foods. This is impacting on the demand for foods whi...
Study of factors affecting acrylamide levels in model systems
acrylamide water content GC-MS Maillard reaction
2014/3/17
The factors important for the acrylamide formation in model systems were studied. The effects of two starch matrices (potato, wheat), the share of two monosaccharides (glucose and fructose) on the for...