搜索结果: 1-12 共查到“食品生物化学 Modified”相关记录12条 . 查询时间(0.145 秒)
Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
beef dihydroquercetin linalool biogenic amines
2016/2/23
The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used ...
Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
VOCs gas chromatography/mass spectrometry argon atmosphere
2014/2/25
The volatile organic compounds (VOCs) in the packing of chicken meat in a modified atmosphere was qualitatively and quantitatively evaluated. The total number of 72 samples of chicken hindquarters wer...
Lipid oxidation of fat blends modified by monoacylglycerol
conjugated diens secondary oxidation products oil stability index–OSI structured fat trihexadecanoylglycerol tripalmitoylglycerol
2014/2/25
Model dispersions of fat blends (FBs) with monoacylglycerols (MAG) of saturated fatty acids with different lengths of the acyl chain (MAG10–MAG18) and 1-octadecenoylglycerol and without MAG (as blank)...
A seventy question questionnaire were administered to (1,200) respondents to find out the perceptions of the Ghanaian public on Genetically modified foods (GM Foods). The questionnaires which covered ...
Modified Atmosphere Packaging of Cut Welsh Onion : Effect of Micro-Perforated Polypropylene Film Packaging on Chemical Components and Quality Stability of the Vegetable
pre-cut Welsh onion micro-perforated film packaging modified atmosphere packaging
2009/7/8
The chemical components and quality stability of pre-cut Welsh onion wrapped in an unperforated or micro-perforated orientated polypropylene (OPP) film package were evaluated during storage at 10°C. T...
Modified Alcohol Oxidase Method Used to Determine the Degree of Pectin Methylesterification
methylesterification spectrophotometry determination
2009/6/18
The degree of methylesterification of pectin was measured using a modified alcohol oxidase method to determine the methanol liberated from pectin by saponification. When the alcohol oxidase method was...
Genetically Modified Foods: Threat or Opportunity?
gene technology GM food transgenic food
2009/3/20
Gene technology has the potential to offer many improvements in the quality and quantity of the world's food supply provided that genuine concerns regarding safety, environmental impact, information a...
Modified Food Kansei Model to Integrate Differences in Personal Attributes between In-house Expert Sensory Assessors and Consumer Panels
consumer panel correspondence analysis food kansei model
2010/2/3
The food kansei model (Ikeda et al., 2004) has been modified to integrate differences in personal attributes between in-house expert sensory assessors and consumer panels for sensory evaluation in the...
Synthesis and Antioxidant Activity of Modified (+)-Catechin Derivatives. Structure-Activity Relationship
Structure-Activity Relationship Modified
2008/11/26
In a screening program for free radical scavengers, new antioxidant compounds have been obtained by C-8 substitution of various groups on (+)-catechin A ring. Their preparation, purification, identifi...
Modified/Controlled Atmosphere Storage of Minimally Processed Mango Slices (Var. Arka anmol)
Controlled Atmosphere Minimally Processed Mango Slices
2016/5/27
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...
Biosynthesis of food constituents: Amino acids. 3. Modified proteinogenic amino acids – a review
biosynthesis amino acids cystine hydroxyproline hydroxylysine methylhistidine phosphoserine
2014/3/17
This review article gives a survey of principal pathways that lead to the biosynthesis of the modified principal proteinogenic amino acids, i.e. cystine, 4-hydroxyproline, 5-hydroxylysine, 3-methylhis...
Evaluation of Lipid Modified Lipase for Interesterification and Hydrolysis Reactions in n-Hexane
interesterification stearic acid protein fats oils
2010/11/23
Lipase modification by addition of lipid is a simple and effective way to greatly improve enzyme activity for n-hexane based interesterification and hydrolysis reactions. The ranges of modifying lipid...