搜索结果: 1-4 共查到“食品科学技术 understanding”相关记录4条 . 查询时间(0.125 秒)
Current understanding of iron homeostasis
anemi ferritin hemochromatosis hepcidin iron deficiency iron overload iron physiology transferrin
2018/11/21
Iron is an essential trace element, but it is also toxic in excess, and thus mammals have developed elegant mechanisms for keeping both cellular and whole-body iron concentrations within the optimal p...
Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality
gluten bread gluten-free bread headspace artificial mouth representativeness
2014/3/10
This work aimed at analysing bread extracts obtained under headspace and artificial mouth conditions in order to study the reactions responsible for bread flavour quality. Selected extraction conditio...
Current Understanding on Starch Granule Structures
starch granule structure amylose amylopectin
2008/4/20
Starch is synthesized in semi-crystalline granular structures. Starches of different botanical origins possess different granular sizes, morphology, polymorphism and enzyme digestibility. These charac...
Understanding meat quality through the application of genomic and proteomic approaches
Transcriptome Meat management system 2-D Electrophoresis QTL Marker assisted selection Microarray
2012/8/13
During the past few decades, advances in molecular genetics have led to the identification of multiple genes or genetic markers associated with genes that affect traits of interest in livestock, inclu...