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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 ...
Mixture design for food packaging in a modified atmosphere
antimicrobial technology shelf life of food simplex lattice design response optimiser
2015/10/9
In the past, food packaging was primarily used to support product sales and protect food from contamination or
environmental eff ects which would reduce the life of the food. According to the ...
Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends
Extracted Olive Oil Modified Butter Blends
2016/6/2
Olive oil (Olea europaea L.) which extracted by pressure system from Koroneiki olive fruit variety by using 2% NaCl during malaxation step was used in manufacture of modified butter blends. Different ...
Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia
GMO PCR real time PCR vegetarian food
2014/2/24
The presence of genetic modifications was analysed in a total of 100 samples of non-labelled vegetarian and healthy food products. The basic raw materials in the samples tested comprised maize, soya, ...
Socio-Demographic Factors Influencing Public Perception of Genetically Modified Food in Saudi Arabia
Socio-Demographic Factors Genetically Modified Food
2016/6/1
Consumers’ awareness and attitude towards GM food vary among different nations and thought to be affected by socio-demographic attributes. The present study was conducted to assess the consumer knowle...
Modified or Enriched Eggs: A Smart Approach in Egg Industry: A Review
Review Smart Approach
2016/6/1
The modern desire of the health conscious people is functional food. Eggs are considered as complete food with most of the nutrients required for well beings. But the worries are related to the choles...
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 ...
Color Stability Improvement of Chilled Beef by Natural Antioxidant Treatment and Modified Atmosphere Packaging
Natural Antioxidant Treatment Modified Atmosphere Packaging
2016/5/31
The effect of superficial treatment with taxifolin solution (1 g L-1) in combination with modified atmosphere packaging (80%O2/20%CO2) on the sensory quality and instrumental color characteristics of ...
Combined Effect of Refrigeration and Modified Atmosphere Packaging on the Shelf Life of Ready-to-Serve Pizza: Biochemical and Sensory Attributes
Refrigeration Modified Atmosphere
2016/5/31
This study evaluated the combined effect of Modified Atmosphere Packaging (MAP) and refrigeration (7±1°C) on shelf-life extension of ready-to-serve pizza. Quality assessment was based on sensory and b...
The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing
potato cooking texture starch density effective mass sloughing
2014/2/27
The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass...
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...