搜索结果: 1-15 共查到“食品科学技术 DIOXIDE”相关记录18条 . 查询时间(0.093 秒)
A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage
sulphuration titrated acids tartaric acid
2014/7/10
The content of free SO2 (1.3–37.9 mg/l and 5.3–19.7 mg/l for 2009 and 2010) and total SO2 (38.3–272.0 mg/l and 52.0–102.1 mg/l for 2009 and 2010) for individual wines was in a broad interval. Results ...
Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide
supercritical carbon dioxide extraction fractions soybean oil triacylglycerols
2014/2/24
Soybean oil fractions were obtained by collecting the extract at different time intervals during supercritical carbon dioxide extraction. The extraction was performed at the following temperatures: 31...
Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction
fatty acid profile α -tocopherol
2014/2/24
Laboratory-prepared wheat germ oil was obtained by cold pressing and supercritical CO2 extraction. The main objective was to compare the quality of both oil samples obtained, with emphasis on their fa...
Effect of pressure on the Maillard reaction between ribose and cysteine in supercritical carbon dioxide
supercritical carbon dioxide (SC-CO2) pressure Maillard reaction ribose cysteine volatiles
2014/2/27
An aqueous ribose-cysteine model system, heated at 140°C under supercritical carbon dioxide (SC-CO2) and supercritical nitrogen (SC-N2), was investigated with emphasis on the formation of volatile com...
pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide
supercritical CO2 microbubbles inactivation
2009/7/8
The effect of pH on the inactivation of some enzymes (acid protease, alkaline protease, papain, and glucoamylase) dissolved in McIlvaine buffer by microbubble supercritical (SC) CO2 treatment was inve...
Extraction of Antioxidants in Sweetpotato Waste Powder with Supercritical Carbon Dioxide
sweetpotato waste powder
2009/6/17
The application of supercritical carbon dioxide (SC-CO2) extraction to waste powder derived from sweetpotato roots with orange flesh in a food processing factory was examined. The contents of antioxid...
High Pressure Carbon Dioxide Decreases the Heat Tolerance of the Bacterial Spores
carbon dioxide heat bacterial spore
2009/6/17
Effect of high pressure carbon dioxide treatment (35°C, 6.5 MPa) (HPCT) on the heat tolerance of bacterial spores was investigated. Spores of Bacillus coagulans and B. licheniformis were subjected to ...
Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must
fermentation temperature carbon dioxide redox potential
2009/3/19
In the process of wine fermentation temperature and the amount of carbon dioxide present represent parameters that can be easily monitored and controlled. The influence of variation of the process tem...
Thermal and Carbon Dioxide Inactivation of Alkaline Phosphatase in Buffer and Milk
alkaline phosphatase inactivation milk thermal stability
2009/3/19
The effects of temperature and CO2 treatment on the inactivation of alkaline phosphatase (ALP) were studied. The thermal stability of ALP was found to be significantly (P< 0.05) different in glycine/N...
Starch Structures and Physicochemical Properties of a Novel ß-glucan-enriched Oat Hydrocolloid Product with and without Supercritical Carbon Dioxide Extraction5
Oat bran starch ß -glucan physicochemical lipid extraction hydrocolloid
2008/11/1
Starch structures and physicochemical properties of C-trim30, a ß-glucan-enriched oat product (32% ß-glucan), with or without supercritical carbon dioxide extraction (SCD) were studied to ...
Combined Effects of Carbon Dioxide Addition and Barrier Films on Microbial and Sensory Changes in Pasteurized Milk
milk shelf-life extension carbon dioxide
2008/3/28
The growth of psychrotrophic microorganisms is an important factor in the deterioration of refrigerated pasteurized milk. Dissolved CO2 inhibits certain spoilage microorganisms in foods provided that ...
Functionality of Casein Precipitated by Carbon Dioxide
casein carbon dioxide precipitation functionality
2008/3/28
The functionality of casein that was precipitated by batch by a novel process using CO2 was investigated for solubility in water and NaCl, foam stability, overrun, emulsion activity index, and emulsio...
The Influence of Fat Substitutes Based on Protein and Titanium Dioxide on the Sensory Properties of Lowfat Milks
color milk fat substitute titanium dioxide
2008/3/28
The following food-grade ingredients were evaluated as fat substitutes in skim milk: Simplesse® Dry 100 (The Nutrasweet Company, Deerfield, IL), LitessTM (Cultor, New York, NY), whey protein conce...
Preparation of Casein Using Carbon Dioxide
supercritical carbon dioxide casein whey high pressure
2008/3/22
The effects of pressure, temperature, residence time, and mass of skim milk on some characteristics of casein, prepared by precipitation with high pressure CO2, were examined in a batch reactor. For a...
Indirect Conductance for Measurements of Carbon Dioxide Produced by Streptococcus salivarius ssp. thermophilusTJ 160 in Pure and Mixed Cultures
indirect conductance carbon dioxide Streptococcus salivarius ssp. thermophilus Lactobacillus
2008/3/22
The CO2 produced by Streptococcus salivarius ssp. thermophilus TJ 160 during urea hydrolysis was estimated using indirect conductance measurements in pure culture and in mixed cultures with Lactobacil...