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《Protein Phosphorylation and Meat Quality》 专著出版（图）
《Protein Phosphorylation and Meat Quality》 专著 出版
2021/3/23
日前由中国农业科学院农产品加工研究所张德权研究员及其团队主笔的英文专著《Protein Phosphorylation and Meat Quality》已与读者见面。该书得到国家自然科学基金重点项目“能量代谢与蛋白质翻译后修饰关联调控肉品质的分子机制（32030086）”、中国农业科学院科技创新工程“肉品加工与品质调控（CAAS-ASTIP-2020-IFST-03）”的资助，由Springer...
EFFECTS OF UV-C TREATMENT ON KIWIFRUIT QUALITY DURING THE STORAGE PERIOD
Kiwifruit eating quality maturity
2010/12/8
This experiment was conducted at Namik Kemal University, Agriculture Faculty and Department of Horticulture in Turkey and Actinidia deliciosa cv. Hayward was used for this aim. In this study, Kiwifrui...
MALTING TIME OF BREWING BARLEY GRAIN AS A FACTOR MODIFYING THE QUALITY OF PILSNER TYPE MALT
wort extractivity natural loss
2010/12/8
The research was aimed at determining the effect of malting time of grain of selected varieties of brewing barley cultivated in Poland on the quality of Pilsner type malts, with consideration given to...
EFFECTS OF STORAGE OF BANANAS IN CONTROLLED ATMOSPHERE BEFORE ETHYLENE TREATMENTS ON ITS RIPENING AND QUALITY
Bananas controlled atmosphere storage oxygen carbon dioxide chlorothalonil United Kingdom
2009/9/30
The study was conducted in Post Harvest Laboratory, Cranfield University at Silsoe
College, UK during 1999. The objective was to investigate whether ripening processes
in banana fruits which are d...
Application of Instrument-Based Multiple Texture Measurement of Cooked Milled- Rice Grains to Rice Quality Evaluation
amylose palatability protein quality
2009/9/9
The subject of this study was to examine a method of multiple texture measurement of cooked milledrice grains and to develop techniques for quality evaluation on the basis of the method. The low-and h...
Yield and Quality of Essential Oils from Aroma Crops
Yield Quality Essential Oils Aroma Crops
2009/8/6
Yield and Quality of Essential Oils from Aroma Crops.
Physico-ecological Studies on Quality Formation of Rice Kernel:IV. Effect of storage on eating quality of rice
Eating quality Fat-by-hydrolysis Glutamic acid Rice Storage Taste Texture
2009/8/4
We examined the effects of short and long-term storage on the eating quality of rice. The texture of cooked rice became harder and less sticky after being stored at higher temperatures and moisture c...
Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice
Amylopectin Amylose Cooked rice quality Near-isogenic line Rice (Oryza sativa L.) Starch properties Starch synthase
2009/7/23
We evaluated the effects of functional variation in three starch synthases in rice (Oryza sativa L.)-granule-bound starch synthase I (GBSSI, wx), starch synthase I (SSI, SSI), and starch synthase IIa ...
Varietal Difference in the Deterioration of Flour Quality by Rainfall during Ripening Period in Wheat
Rainfall Flour quality Ripening period Varietal difference
2009/7/8
This study was undertaken to determine the plant characteristics related to deterioration of the quality of grain and flour of wheat caused by rainfall during the ripening period. The rainfall durin...
Nodal Positions and Nodal Orders of Productive Tillers Suitable for Stable Production of High Quality Grain with Good Eating Quality in Rice Cultivar Akitakomachi Transplanted at 4th Leaf Stage
Nodal order of tiller Nodal position of tiller Protein content Rate of whole grain
2009/7/8
For stable production of rice with high grain quality and good eating quality, we investigated the weight of brown rice, the rate of whole grains and protein content of milled grains formed on the m...
Change in Quality Traits of “Hoshi-imo” Steamed and Dried Slices of Sweet Potato During Drying Process and Varietal Differences
Brix Hoshi-imo Steamed and dried sweet potato slices Sweet potato Toughness
2009/7/8
Steamed and dried sweet potato slices called “Hoshi-imo”, is an important agricultural product in Ibaraki prefecture in Japan. In recent years, a large amount of Hoshi-imo is imported, and improvemen...
Effect of Winter-Seeding Cultivation on the Processing Quality of Winter Wheat
Processing quality Wheat Winter habit
2009/7/8
The processing qualities (amylogram, milling, 60% extraction flour, bread-making and noodle-making characteristics) of winter wheat seeded from mid-December to late December -- winter-seeding cultiva...
Effects of Light Irradiation, Water-supply and Temperature on Quality and Nitrate Nitrogen Concentration in Komatsuna (Brassica campestris L.) Plants during Storage with Film Packaging
carbon dioxide fresh weight leaf color oxygen photosynthesis
2009/7/7
Effects of light irradiation, water-supply and storage temperature on quality and nitrate nitrogen concentration in Komatsuna (Brassica campestris L.) plants were evaluated during film packaging (FP) ...
Analysis of Iodine Absorption Curve of Starch by Chemometrics to Evaluate the Eating Quality of Rice
Amylose Amylopectin Auto-Analyzer Rice Consistency λmax
2009/7/7
The amylose content of milled rice is usually determined colorimetrically by the iodine test. An automatic analyzer was developed to obtain the iodine absorption spectrum ranging from 400 to 900 nm. T...
The Effects of Drying Methods on Some Characteristic of West Sumatran Cocoa Beans Quality
Hybrid Criollo and forastero cocoa cocoa drying methods food
2009/3/12
Cocoa samples from hybrid criollo and forastero cocoa on Inang Sari Estate in West Sumatra was dried with three methods using sun dryer until the moisture content reach at 7%; mechanic (tunnel dryer)...