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Pistachio deterioration detected by X-ray absorption
X-ray image aflatoxin detection absorption coefficient pistachio kernel
2014/2/24
The measurement of the absorption coefficient of X-rays in healthy and fungus infected pistachio kernels was the main objective of this work aimed at detecting the potential injury by insects and/or f...
Spectral Analysis of Reflected Soft X-ray for Detecting Foreign Materials in Foods
soft X-ray spectra transmittance reflectance
2009/6/17
A continuous soft X-ray system with a semi-conductor detector was used to detect foreign materials in food samples. Basic properties of transmitted and reflected soft X-ray for some metallic and non-m...
Soft X-Ray Image Analysis to Detect Foreign Materials in Foods
soft X-ray image analysis detection food physical foreign material
2009/6/17
Soft X-ray images were recorded using a super metal image intensifier camera to detect foreign materials in foods, and were analyzed by a computer with an image processor. The basic characteristics of...
Reaction Mechanism Based on X-ray Crystallography at Atomic Resolution of Endopolygalacutronase I from Fungus Stereum purpureum
X-ray crystallography atomic resolution Stereum purpureum endopolygalacutronase I
2008/4/20
Three crystal structures of endopolygalacturonase I (EndoPG I) from Stereum purpureum have been determined in this study: the unliganded EndoPG I, the binary and ternary complexes of EndoPG I with gal...
X-ray Crystallographic Study of Glucodextranase from a Gram-positive Bacterium, Arthrobacter globiformis I42
glucodextranase glucoamylase glycoside hydrolase family 15 X-ray crystallography S-layer homology
2008/4/19
Glucodextranase (GDase) hydrolyzes α-1,6-glucosidic linkages of dextran from the non-reducing end to produce β-D-glucose. GDase is classified under GH15, whose major member is glucoamylase (GA) that h...
Changes in Cooked Aroma Constituents of γ-Ray Irradiated Onions during Storage
storage cooked flavor GC analysis
2010/11/22
γ-Irradiated onions (0.2, 1, 2 and 5 kGy) were stored for 1, 3, 7 and 11 weeks. Cooked onion aroma concentrates were prepared by a simultaneous distillation and extraction (SDE) method and analyzed by...