搜索结果: 1-15 共查到“食品科学技术 Some Chemical”相关记录116条 . 查询时间(0.442 秒)
随着人们的生活水平和物质需求的提高，生鲜食品贮藏与保鲜研究越来越受到关注。据报道，我国的果蔬储运损耗率高达20%，水产品储运损耗率占11%，远高于发达国家水平。因此，如何通过提高食品保鲜技术来保证食品的品质成为一个亟待解决的产业发展问题。食品包装作为现代食品加工制造产业中必不可少的部分，该领域的发展将有助于满足社会不断变化的发展需求，减少食物浪费，提高产品质量，延长食品保质期，以及减少食品包装对环...
江西农业大学食品学院吴国强博士课题组在工程技术顶级期刊《Chemical Engineering Journal》上发表油脂加工研究论文
江西农业大学食品学院 吴国强 博士 课题组 工程技术 顶级期刊 Chemical Engineering Journal 油脂加工 研究论文
2019/10/31
食品科学与工程学院粮油加工方向吴国强博士课题组在Elsevier出版集团旗下的顶级期刊《Chemical Engineering Journal》（影响因子：8.355，JCR一区Top期刊）在线发表了题名为“Transesterification of rice bran oil to biodiesel using mesoporous NaBeta zeolite-supported mol...
南昌大学食品学院博士研究生黄小林在《Chemical Society Reviews》发表论文（图）
南昌大学食品学院 博士研究生 黄小林 Chemical Society Reviews》 发表论文 生物分子检测 肿瘤微环境成像
2018/7/17
近日，食品学院博士研究生黄小林以“Ratiometric optical nanoprobes enable accurate molecular detection and imaging”（比率型光学纳米探针精准分子检测和成像）为题，在国际化学化工领域顶级期刊Chemical Society Reviews（《化学学会评论》，IF=38.618）发表综述论文。该综述系统地分析了各类比率型新型光...
Extraction, Fractionation, and Chemical Characterisation of Fucoidans from the Brown Seaweed Sargassum pallidum
brown seaweed Sargassum pallidum fucoidan extraction cytotoxic activity
2016/12/9
The fucoidans were obtained by extraction with water and gradient precipitation with different concentrations of ethanol. The main structural characterisations and bioactivities were achieved. Four fr...
Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature
Physico-chemical Microbiological
2016/5/27
The study was undertaken to find the effect of water activity on buffalo sausage quality and storage stability at ambient temperature. Water activity (aw), temperature and pH have been identified as t...
Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products
Escolar fish nutritional value sensory acceptance freshness marination packaging
2015/7/28
The chemical composition (nutritional and freshness parameters) and sensory characteristics were evaluated of escolar (Lepidocybium flavobrunneum) defrosted raw fillets and steaks that were marinated ...
Chemical, Minerals, Fatty Acid and Amino Acid Compositions of Sudanese Traditional Khemiss-Tweria Supplemented with Peanut and Bambara Groundnuts
Chemical Minerals Fatty Acid
2016/6/2
This study aimed to evaluate impact of utilization of peanut and bambara groundnuts for improving the nutritive value of Sudanese traditional khemiss-tweria. For this, proximate analysis, mineral, fat...
Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method
rice bran protein fractions functional properties multiple solvent extract
2015/5/18
The physicochemical and structural properties of the concentrated rice bran protein (CRBP) and rice bran protein fractions – RBPF (albumin, globulin, prolamin, and glutelin) were investigated on the b...
Physico-chemical and sensory properties of bread enriched with lemon pomace fiber
texture rheology stress relaxation polyphenol antioxidant
2015/3/30
Lemon fiber (LF) was extracted from lemon pomace and incorporated into bread. The results showed that the hardness of bread increased with the increase of LF substitution (0–9%), but the cohesiveness,...
Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods
Impact of Chemical Physical Properties
2014/10/22
Lipid oxidation is a major problem in foods resulting in alteration of texture, appearance, off flavors, aroma and decreased nutritional quality. The ability of compounds to inhibit lipid oxidation in...
Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
limonin organoleptical characteristics bitterness flavour texture
2014/7/10
We determine the effect of substitution of sucrose with fructose on the physico-chemical composition and sensory characteristics of kinnow candy. Candy was prepared with peel using sucrose and fructos...
Effect of Aframomum danielli Extract on some Chemical and Antioxidant Components of Roma Tomato Variety during Storage
Aframomum danielli Extract Chemical and Antioxidant Components
2016/6/2
Postharvest treatment of tomato (Lycopersicon esculentum Mill) fruits with synthetic fungicide is receiving major criticism due to its health risk and negative ecological inputs. This work was designe...
Physico-chemical Parameters and Water Quality of Opa Water Irrigation, Ile-ife, South-west, Nigeria
Physico-chemical Parameters Water Quality
2016/6/2
Quality of irrigation water is an important ingredient of agriculture products and determinant of human health, the purpose of this study is to determine the mineral composition, physico-chemical para...
Physico-chemical Properties and Antioxidant Potentials of 6 New Varieties of Ginger (Zingiber officinale)
Physico-chemical Properties Antioxidant Potentials
2016/6/1
The physico-chemical composition and antioxidant potentials of 6 new varieties of Ginger was evaluated. Analysis of the percentage phenol, oleoresin, lipid, dry matter, crude fibre and ash contents of...
Effect of Drying Methods on Proximate Composition and Physico-chemical Properties of Cocoyam Flour
Proximate Composition Physico-chemical Properties
2016/6/1
Three drying methods (sun-, cabinet and oven-drying) were investigated on some quality attributes of flour produced from cocoyam, Colocasia esculenta Schott (taro). The proximate and physico-chemical ...