搜索结果: 1-15 共查到“食品科学技术 degradation”相关记录25条 . 查询时间(0.109 秒)
Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
red grape monomeric anthocyanins thermal processing reaction kinetics antioxidant activity
2015/3/30
The degradation of total monomeric anthocyanins and changes in the proportion of polymeric colour (% PC) as well as antioxidant capacity of grape juice were studied during heating at 70–90°C. Anthocya...
Degradation of Selected Nutrients in Sunflower Oils during Long-Term Storage
β-carotene long-term storage oxidative stability
2014/11/28
We investigated the influence of long-term storage (10 months) at an average ambient temperature of 25°C on oxidative stability of sunflower oils (made in Slovakia, Czech Republic, Austria, and Hungar...
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
ultrasonic protease inhibitor incorporating treatment myofibrillar protein Caspase-3/7 Z-DEVD-fmk
2014/2/25
The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was eva...
Integrated Approach to Mathematical Modelling of Atrazine Degradation in Different Reaction Systems
atrazine biodegradation kinetics mathematical modelling computer simulation
2010/12/21
Based on the known approaches and published mathematical models, as well as on
theoretical consideration using our experimental data, the integrated approach to mathematical
modelling of atrazine bi...
Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork
Jinhua pork temperature eating quality protein degradation ultrastructure
2012/8/14
BACKGROUND: Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating temperature on some eating quality indicators, protein degrada...
Involvement of Chlorophyll Degrading Enzymes with Chlorophyll Degradation in Stored Broccoli (Brassica oleracea L.) Florets
chlorophyll degradation chlorophyll degrading enzymes senescence
2009/7/7
Changes in chlorophyll (Chl) degrading enzyme activities were determined to clarify the pathway of Chl degradation in stored broccoli (Brassica oleracea L.) florets. Chl content in the florets decreas...
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...
Effects of Harvesting Time on Sweetness of Cooked Rice and Activity of Starch-Degradation Enzymes of Rice Grains
early harvesting cooked rice sweetness
2009/6/18
The effects of harvesting time on sweetness of cooked rice and activity of starch-degradation enzymes of rice grains were examined. In both Koshihikari and Nakateshinsenbon, the content of free sugars...
Synergy Between an α-L-Arabinofuranosidase from Aspergillus oryzae and an Endo-Arabinanase from Streptomyces coelicolor for Degradation of Arabinan
arabinan α-L-arabinofuranosidase glycoside hydrolase family 43
2009/6/18
An α-L-arabinofuranosidase gene of Aspergillus oryzae was expressed in Pichia pastoris. The re-combinant enzyme released L-arabinose from arabinose-containing polysaccharides such as lupin pectic gala...
Recent Advances in the Chemistry of Strecker Degradation and Amadori Rearrangement: Implications to Aroma and Color Formation
Maillard reaction Strecker degradation Amadori rearrangement
2009/6/17
The importance of Strecker degradation lies in its ability to produce Strecker aldehydes and 2-aminocarbonyl compounds, both are critical intermediates in the generation of aromas during Maillard reac...
Aerobic Degradation of Formaldehyde in Wastewater from the Production of Melamine Resins
mixed culture of bacteria and yeast aerobic degradation of formaldehyde wastewater from production of melamine resins
2009/3/20
Selected strains of Pseudomonas putida, Pseudomonas cepacia, Trichosporon penicillatum yeast and the mixed culture of these three strains were used for aerobic degradation of formaldehyde and formic a...
Production of Catalase-Peroxidase and Continuous Degradation of Hydrogen Peroxide by an Immobilised Alkalothermophilic Bacillus sp.
catalase-peroxidase Bacillus sp. bleaching
2009/3/19
Catalase-peroxidase (CP) production by a Bacillus sp. (Bacillus KF) newly isolated from a textile finishing effluent and by this strain immobilised on light expanded clay was studied. In cultivations ...
Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation
tocopherols frying polymerised triacylglycerols
2014/3/10
Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil...
Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin
inulin di-D-fructose dianhydrides DFDA NMR bakery products
2014/3/10
From inulin which had been heated for 30 min at 200°C, four di-D-fructose dianhydrides (DFDAs) were isolated using flash chromatography and final purification by semipreparative HPLC, followed by iden...
Plasma-oxidative Degradation of Polyphenolics – Influence of Non-thermal Gas Discharges with Respect to Fresh Produce Processing
Keywords:non-thermal plasma Atmospheric Pressure Plasma Jet (APPJ) flavonoids
2014/3/10
Non-thermal plasma treatment is a promising technology to enhance the shelf-life of fresh or minimaly processed food. An efficient inactivation of microorganisms comes along with a moderate heating of...