搜索结果: 1-9 共查到“食品科学技术基础学科 foodstuffs”相关记录9条 . 查询时间(0.14 秒)
Determination of mercury species in foodstuffs using LC-ICP-MS: the applicability and limitations of the method
mercury speciation liquid chromatography inductively coupled plasma-mass spectrometry
2014/7/10
Reversed-phase liquid chromatography hyphenated with inductively coupled plasma mass spectrometry (LC-ICP-MS) was used for mercury speciation analysis in food samples. A short chromatographic column (...
Simultaneous determination of chloride, bromide and iodide in foodstuffs by low pressure ion-exchange chromatography with visible light detection
LPIEC spectrophotometry halide
2014/2/25
An ion-exchange chromatography method with visible light detection was developed for the simultaneous determination of chloride, bromide, and iodide in foodstuffs. They were separated by means of low ...
Detection of Genetic Modification“ac2”in Potato Foodstuffs
GMO Solanum tuberosum PCR antimicrobial peptide
2009/8/10
The genetic modification 'ac2' is based on the insertion and expression of ac2 gene, originally found in seeds of amaranth (Amaranthus caudatus), into the genome of potatoes (Solanum tuberosum). The p...
Structure-Activity Relationship of Immunoregulatory Factors in Foodstuffs
allergy polyunsaturated fatty acids xanthene dyes
2009/7/7
The structure-activity relationship of allergy enhancing and suppressing factors in foodstuffs was summarized in this text. Polyunsaturated fatty acids (PUFA) enhance allergic response by enhancing Ig...
Voltage Dependency in Coulometric Analysis of Tea Polyphenols and Isoflavones in Foodstuffs
coulometric analysis tea polyphenols isoflavones
2009/6/17
To establish an analytical method for phenolic compounds in foodstuffs and tissue samples, we determined five simple polyphenols, five tea polyphenols and five isoflavones using high performance liqui...
This paper emphasizes the suitability of a systematic residue control, not only how a national monitoring programme may timely detect source of contamination of animal organs with cadmium, but also ho...
Tyramine Production by Enterococci from Various Foodstuffs: A Threat to the Consumers
tyrdc gene tyramine PCR,HPLC enterococci
2014/3/10
Tyramine is the most frequent biogenic amine found in cheese and is also frequently found in other fermented foods and beverages. In total 273 different strains of enterococci from various foodstuffs ...
Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet
SHTC vertical display cabinet correlations food safety
2014/3/3
Calculations of transient temperatures of food products after they are transferred from a warm environment into a display cabinet, require data on the surface heat transfer coefficient (SHTC). There i...
Esters of 3-chloropropane-1,2-diol in foodstuffs
3-chloropropane-1,2-diol (3-MCPD) chloropropanediols chlorolipids 3-MCPD esters 3-MCPD mono-esters 3-MCPD diesters
2014/3/19
We provide here for the first time the evidence that 3-chloropropane-1,2-diol (3-MCPD) occurs in foodstuffs in its free form and also in the form of esters with higher fatty acids. These esters repres...