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Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy
chemometrics discrimination spectral analysis
2016/7/6
The use of electronic nose and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as rapid tools for detection of orange juice adulteration has been preliminarily investig...
Nano-encapsulation Efficiency of Lemon and Orange Peels Extracts on Cake Shelf Life
Lemon and Orange Peels Extracts Cake Shelf Life
2016/6/2
Bioactive compounds of citrus fruit (Citrus unshiu) by-product such as orange and lemon peels extract were investigated. Antioxidant activity of orange and lemon peels extract were compared with BHT a...
Effect of Citrus Orange (Citrus sinensis) By-product Dietary Fiber Preparations on the Quality Characteristics of Frozen Dough Bread
Quality Characteristics Citrus Orange
2016/6/2
High demand for fresh and healthy breads has necessitated the use of frozen dough to shorten the time and process for making fresh bread. The aim of this study was to study the effect of citrus fiber ...
Development of Fruit Dahi (Yoghurt) Fortified with Strawberry, Orange and Grapes Juice
Strawberry Orange Grapes Juice
2016/6/1
Dahi or yoghurt is the most popular milk product owing to its particular physical, nutritional, microbiological and organoleptic properties. The research was conducted to prepare fruit yoghurt fortifi...
Effect of Extraction Procedures, Genotypes and Screening Methods to Measure the Antioxidant Potential and Phenolic Content of Orange-fleshed Sweetpotatoes (Ipomoea batatas L.)
Extraction Procedures Genotypes and Screening
2016/6/1
The antioxidant activities and phenolic contents of the five orange-fleshed sweetpotato genotypes namely SP-122, SP-129, SP-115, SP-323 and SP-425 in relation to the two extraction methods (hydrophili...
Preliminary Studies on the Characterization of Orange Seed and Pawpaw Seed Oils
Orange Seed Pawpaw Seed Oils
2016/6/1
This study was carried out to determine the physicochemical properties of seeds and oil extracted from both papaya and orange seeds. The seeds of papaya and orange are generally discarded. However, in...
Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content
Blended carrot-orange juice carotene content enzyme clarification
2010/9/30
The aim of this work was to optimize the processing parameters for the clarification of blended
carrot-orange juice using Response Surface Methodology (RSM) and to improve the carotene content. The b...
Consumer Acceptance of Philippine Orange Drink as an Iron-fortified Beverage for Filipino Women
consumer test consumption study iron fortification
2009/6/10
Ready-to-drink Philippine orange juice (POJ) prototypes were developed as iron-fortified beverages for evaluation of Filipino women from 4 representative communities in Quezon City, Philippines. Diffe...
Validity of SPME Cryofocusing in Analysis of Volatile Components in Orange Juice
solid-phase microextraction orange juice food flavor
2009/5/31
We studied the effects of cryofocusing on the resolution of volatile components in solid-phase microextraction (SPME). Retention times, resolutions and peak areas estimated using cryofocusing were com...
Contribution of β-Carotene to Radical Scavenging Capacity Varies among Orange-fleshed Sweet Potato Cultivars
sweet potato ipomoea batatas radical scavenging capacity
2009/5/31
Orange-fleshed sweet potato (OR-SP) cultivars rich in β-carotene are considered to exhibit higher antioxidant capacity than yellow-fleshed sweet potato (YE-SP) cultivars, consumed commonly in Japan. H...