搜索结果: 1-15 共查到“食品科学技术 light”相关记录17条 . 查询时间(0.125 秒)
Effects of shading and growth phase on the microbial inactivation by pulsed light
UV-C light non-thermal methods shading effect decontamination inactivation
2014/2/24
Pulsed light is an emerging technology that kills microorganisms using pulses of an intense broad-spectrum light. This work aimed to determine the effect of population density and microbial growth pha...
Pulsed Light and Pulsed Electric Field-emerging Non Thermal Decontamination of Meat
Pulsed Light Pulsed Electric Field-emerging
2016/6/1
Growing awareness and preference of the consumers towards the minimum processed meat with natural sensory and nutritive characteristics leads to the introduction of non thermal techniques for the deco...
Color Changes of Fresh-cut Swiss Chard Leaves Stored at Different Light Intensity
Fresh-cut Swiss Chard Leaves Different Light Intensity
2016/6/1
In this study, the effect of continuous and periodic-light treatments on colour retention of freshly cut chard was investigated. Light sources were day light-fluorescent lamps of 1300 lux. The lamps w...
Monitoring the Free Fatty Acid Level of Crude Palm Oil Stored under Light of Different Wavelenghts
Free Fatty Acid Crude Palm Oil Stored
2016/6/1
The effect of light of different colours (wavelength) on the Free Fatty Acid (FFA) value of stored crude palm oil is hereby reported. Equal portions of the palm oil samples were stored in an environme...
Simultaneous determination of chloride, bromide and iodide in foodstuffs by low pressure ion-exchange chromatography with visible light detection
LPIEC spectrophotometry halide
2014/2/25
An ion-exchange chromatography method with visible light detection was developed for the simultaneous determination of chloride, bromide, and iodide in foodstuffs. They were separated by means of low ...
Light-Dependent Betanin Production by Transformed Cells of Sugar Beet
Agrobacterium tumefaciens betacyanins carbohydrates
2009/8/10
The objective of this work is to transform sugar beet (Beta vulgaris L. var. altissima) cells using Agrobacterium tumefaciens, a wild octopine strain B6S3, and to study metabolic changes associated wi...
Dynamic Light Scattering Analysis on Critical Behavior of Cluster Size Distribution of Polyacrylamide and Agarose Solutions near the Sol-Gel Transition Point
agarose percolation dynamic light scattering
2009/7/8
The dynamic light scattering (DLS) method was applied to measure the cluster radii of polyacrylamide and agarose solutions near the sol-gel transition point. In the case of polyacrylamide, primary clu...
Chlorophyll Degradation in Boiled Broccoli Florets during Storage in the Light
broccoli blanching chlorophyll degradation
2009/7/7
Effects of light on the chlorophyll (Chl) degradation in stored broccoli (Brassica oleracea L. var. italica Plen.) florets after blanching were studied. Chl contents decreased greatly during storage a...
Quantification of Light-Induced Glycoalkaloids, α-Solanine and α-Chaconine, in Four Potato Cultivars（Solanum tuberosum L.）Distributed in Japan by LC/MS
solanum tuberosum potato glycoalkaloids
2009/6/18
The major glycoalkaloids, α-solanine and α-chaconine, in potato tubers were determined by LC/ESI-MS. The average recoveries from spiked samples by the method used in this study were more than 94% with...
Discrimination of Cooked Mochiminori and Koshihikari Rice Grains by Observation of Internal Hollows Using Light Transmittance Photography
light transmittance internal hollow Mochiminori Koshihikari
2009/6/17
We compared cv. Mochiminori as glutinous rice and cv. Koshihikari as non-glutinous rice using light transmittance photography and clarified that the maximum hollow width/grain width ratios at the holl...
Comparison of Light-Colored Soy Sauce（Usukuchi）with Regular Soy Sauce (Koikuchi) on Rheological Properties of Various Boiled Vegetables
soy sauce rheological property firmness boiled food
2009/5/31
Effects of light-colored (Usukuchi) and regular soy sauces (Koikuchi) on rheological properties of boiled foods were determined using a rheometer. The amounts of soy sauces were added to the ingredien...
Effect of Natural Light Periods on Rutin, Free Amino Acid and Vitamin C Contents in the Sprouts of Common（Fagopyrum esculentum Moench）and Tartary（F. tataricum Gaertn.）Buckwheats
common buckwheat free amino acids rutin
2009/5/31
Contents of rutin, free amino acids and vitamin C were measured with the sprouts of common buckwheat (Fagopyrum esculentum Moench, FE) and tartary buckwheat (F. tataricum Gaertn., FT), cultivated in d...
Effect of the Light on Carotenoid Profiles of Xanthophyllomyces dendrorhous Strains
carotenogenesis astaxanthin 3-hydroxy- 3',4'-didehydro-beta-psi-caroten-4-one
2009/3/20
The influence of the light on the carotenogenesis in 6 strains (ATCC 24202, ATCC 24203, ATCC 24228, ATCC 24229, ATCC 24261 and NRRL Y-10921) of Xanthophyllomyces dendrorhous (formerly Phaffia rhodozym...
Sensory Quality of Standard and Light Mayonnaise during Storage
mayonnaise storage deterioration
2009/3/20
The effects of ingredients on the quality and stability of two kinds of mayonnaise after it has been stored in a refrigerator (5-8 °C) and at room temperature (20-25 °C) were examined in this research...
Very light Physical Activity after a Meal Blunts the Rise in Blood Glucose and Insulin
Glucose insulin exercise postprandial
2009/1/16
The objective of this study was to examine the impact of post-meal light exercise on the rise in blood glucose and insulin. After fasting overnight, nine healthy subjects (age 37.3 ± 12.2 years) parti...