搜索结果: 76-90 共查到“食品科学技术 storage”相关记录121条 . 查询时间(0.203 秒)
Improvement in Storage Stability of Pork Fat Using Dietary Soybean Phospholipids
soybean phospholipids oxidation lipid
2010/2/3
We previously reported that soybean phospholipid administration increased the oxidative stability of fish fillets. In this study, we investigated whether dietary soybean phospholipids inhibit the oxid...
Effects of Washing Solution and LDPE Package on the Quality Changes of Brined Chinese Cabbages at Different Storage Temperatures
brined Chinese cabbage calcium hypochlorite electrolyzed acid-water
2010/2/3
The quality of brined Chinese cabbage after washing (tap water, 100 ppm of calcium hypochlorite, or electrolyzed acid water) followed by package (40 μm or 100 μm LDPE), was investigated at 20, 10, 5, ...
Stabilized Avocado Pastes: Chemical Contents and Oxidative Changes During Storage
Avocado pastes ascorbyl palmitate propyl gallate
2009/1/14
The nutritive compositions and oxidative stabilities of processed avocado pastes at ambient (30±1°C, RH80%) and refrigerator (5-6°C) storage temperatures were evaluated and studied. Avocado pulp was b...
Effects of Loaf Weight and Storage Time on the Qualitative Properties of White and Traditional Vakfıkebir Breads
Vakfı kebir bread sourdough loaf weight crumb hydration capacity moisture crumb texture
2009/1/8
Vakfıkebir bread (VB), a special kind of bread, is produced in Turkey, especially in Trabzon, Black Sea region. The aim of this research was to introduce VB and compare the properties of traditi...
Improvement in Storage Stability of Fish Fillets Using Dietary Soybean Phosphatidylcholine and Phosphatidylethanolamine
soybean phospholipids phosphatidylcholine phosphatidylethanolamine oxidation fish
2010/3/5
We previously reported that soybean phospholipids improved the storage stability of fish fillets. The object of this study was to identify the active component of soybean phospholipids and its mechani...
Changes in the Acid Value of Butter During Storage at Different Temperatures as Assessed by Standard Methods or by FT-IR Spectroscopy
Standard Methods FT-IR Spectroscopy
2008/11/27
Three different types of polish commercial butters, namely: light, regular and high fat content were under study. Studied samples were stored at two different temperatures (5 or 20°C) for a period of ...
Quality and Storage Stability of Low Acid Goat Meat Pickle
Goat meat pickle low acid quality storage stability
2008/11/13
The objective of this study was to prepare highly acceptable and long shelf-life low acid goat meat pickle and its quality evaluation and storage stability at 32±0.5°C. Low acid goat meat pickle was p...
Betacyanin Stability During Processing and Storage of a Microencapsulated Red Beetroot Extract
Betalains natural pigments microencapsulation stability
2008/11/1
The objectives of this research were to evaluate betacyanin retention during processing and storage of a Microencapsulated Red Beetroot Extract (MRBE) and to evaluate if the product imparts off-flavor...
Storage Properties of Oils of Two Nigerian Oil Seeds Jatropha curcas (Physic Nut) and Helianthus annuus (Sunflower)
Physico-chemical properties container storage J. curcas Helianthus annuus
2008/10/31
Oils of Jatropha curcas and Helianthus annuus stored at ambient conditions for four months in four different containers (polythene, glass, metal and plastic bottles) were sampled at one month interval...
Assessment of Wrap Sizes as it Affects Storage of Fufu, a Traditional Cassava Based Fermented Products
Cassava fermentation fufu wrap sizes storage sensory attributes sensory attributes sensory attributes
2008/10/31
Fufu, a traditional Cassava based fermented food product was prepared in the Laboratory and used for the study. Due to the short time storage and transportation of this particular food from one place ...
The Effect of Short-term Frozen Storage on the Chemical Composition and Coliform Microflora of Wara Cheese `Wara Cheese under Frozen Storage
Wara cheese frozen storage chemical composition coliform bacterial count (cbc) pH
2008/10/26
The effect of short-term frozen (-20°C) storage on the chemical composition, pH and coliform bacterial count (cbc) of Wara cheese was investigated. Wara cheese at day old contained 31.00% total solids...
Cereal Quality Characteristics as Affected by Controlled Atmospheric Storage Conditions
Cereal, quality characteristics, storage and modified atmosphere
2008/10/26
The quality of cereal grains during storage is affected by entomological, microbiological and environmental factors, resulting in physicochemical and organoleptic changes that lead to significant prod...
Modified/Controlled Atmosphere Storage of Minimally Processed Mango Slices (Var. Arka anmol)
Mango Arka anmol modified atmosphere controlled atmosphere minimal processing pre-cut
2008/10/26
Stabilization of mango slices (var. Arka anmol) in pre-cut form was achieved by using additive based minimal processing and modified atmosphere storage. The pre-treatments included use of firming agen...
Effect of Polypropylene and Polyvinyl Chloride Plastic Film Packaging Materials on the Quality of 'Yalova Charleston' Pepper（Capsicum annuum L.）during Storage
Capsicum annuum modified atmosphere postharvest cold storage quality parameters
2010/2/3
The long pepper (Capsicum annuum L. cv. 'Yalova Charleston') was stored in plastic film with various oxygen (O2) and carbon dioxide (CO2) permeabilities consisting of 7±1°C temperature and 90±5% relat...
Changes in the Acid Value of Butter During Storage at Different Temperatures as Assessed by Standard Methods or by FT-IR Spectroscopy
Acid Value Assessed by Standard Methods
2016/5/31
Three different types of polish commercial butters, namely: light, regular and high fat content were under study. Studied samples were stored at two different temperatures (5 or 20°C) for a period of ...