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Effect of Enzyme Type, Enzyme Substrate Ratio and Temperature on Phenylalanine Removal from Milk
Effect of Enzyme Type Enzyme Substrate Ratio
2016/6/1
Phenylketonuria (PKU) is a metabolic disease in which the untreated patients can show irreversible mental retardation and the use of milk by phenylketonurics patients is forbidden. With the aim of pre...
Quality of Guava and Papaya Fruit Pulp as Influenced by Blending Ratio and Storage Period
Guava and Papaya Fruit Pulp Blending Ratio
2016/5/31
Guava and papaya are the most widely grown commercial fruits of central India. Both the fruits are nutritive and may be used for processing. The analysis of organoleptic characters (i.e., colour, flav...
Cultivar Identification and Analysis of the Blended Ratio of Green Tea Production on the Market Using DNA Markers
green tea cultivar identification CAPS markers
2009/6/10
Japanese green teas are produced by blending different materials and there are cases of discrepancy between the contents and the label of the product. Therefore, a technique for identifying tea cultiv...
Addition Ratio of Palatinose and Body Fat Accumulation in Mice
blood glucose insulin enzyme inhibition
2009/5/20
In the present study, the relationship between the addition ratio of palatinose in feed and body fat accumulation was investigated in mice. Thirty eight-week-old male mice (C57BL/6CrSlc) were divided ...
The Response of Altering the Ratio of Dietary Protein to Energy on Growth, Feed Efficiency, and Mammary Developmentin Rapidly Growing Prepubertal Heifers
ADG ME Feed Efficiency
2008/7/4
This study was conducted to evaluate the effects of increasing the ratio of dietary protein to energy above National Research Council recommendations on average daily gain, feed efficiency, structural...
Effects of Milling Ratio on Properties of Endosperm Starches and Rice Flours from Milled Japanese Rice Grains
milling milled rice grain pasting properties gelatinization properties starch structure
2008/4/20
Flour and endosperm starch prepared from rice grains of three Japanese rice cultivars milled from 90 to 30% of their original weight were subjected to physicochemical/structural analysis in order to e...
Mozzarella Cheese: Impact of Rod:Coccus Ratio on Composition, Proteolysis, and Functional Properties
Mozzarella cheese rod:coccus ratio composition functional properties
2008/3/22
The impact of the rod:coccus ratio on chemical composition, proteolysis, and functional properties of Mozzarella during storage was determined. Three vats of cheese were made in 1 d using three rod:co...
Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal
corn gluten meal enzyme hydrolysis high Fischer ratio oligopeptide CGM amino acid peptide
2014/3/3
A method to obtain an oligopeptide with high Fischer ratio is described. Corn gluten meal (CGM) was hydrolysed with Alcalase 2.4L using a two-step hydrolysis. In the first-step hydrolysis, the enzyme ...
Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses
authenticity fruit spirits gas chromatography stable isotope ratio analysis IRMS SNIF-NMR linear discriminant analysis
2014/3/3
The gas chromatographic (GC) determination of volatile constituents and the determination of 13C/12C isotope ratios by isotope ratio mass spectrometry – IRMS analysis as well as SNIF–NMR analysis of (...
Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion
yolk/white ratio flow property droplet size
2010/11/24
Fish meat emulsion was prepared from very-low-lipid sardine minced meat obtained through grinding or suspending in weak alkaline solution, and the effect of the yolk/white ratio in a blended emulsifie...
Enzymatic Modification of a Whey Protein Isolate to a Peptide Mixture with a High Fischer Ratio
whey protein isolate peptide Fischer ratio
2010/11/23
A peptide mixture with a high Fischer ratio, which is defined as the molar ratio of Val+Leu+Ile to Phe+Tyr, was prepared from a whey protein isolate (WPI) by consecutively hydrolyzing with neutral an...