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Changes of antioxidant activity in honey after heat treatment
heating phenolic compounds ferric reducing antioxidant power (FRAP) 1,1-diphenyl-2-picrylhydrazyl (DPPH)
2014/2/24
We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods ?FRAP (ferric ...
Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment
Chinese Nanjing cooked ducks heat treatments taste compounds
2012/8/14
Taste-active compounds, including free amino acids, succinic acid and 5_-nucleotides, and chemical components including moisture, pH, protein, crude fat, and sodium chloride were evaluated in cooked a...
Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots
carrot heat treatment furosine N-furoylmethyl amino acids
2014/3/10
The formation of Amadori products (APs) during heat treatment of carrot juice and dehydration of carrots was studied. APs were measured as the corresponding N-furoylmethyl amino acids (FMAAs) after ac...
Simultaneous Effects of Total Solids Content,Milk Base,Heat Treatment Temperature and Sample Temperature on the Rheological Properties of Plain Stirred Yogurt
yogurt rheology apparent viscosity consistency flow behaviour
2009/3/6
Response surface methodology was used to establish a relationship between total solids content, milk base, heat treatment temperature, and sample temperature, and consistency index, flow behaviour ind...
Effect of Heat Treatment on the Antigen-Binding Activity of Anti-Peroxidase Immunoglobulins in Bovine Colostrum
bovine colostrum immunoglobulins heat denaturation antigen-binding activity
2008/3/28
After intramammary immunization with horseradish peroxidase, bovine colostrum containing anti-peroxidase immunoglobulins (Ig) was obtained. Thermoresistance of the antigen-binding region of these Ig w...
Characterization by Ionization Mass Spectrometry of Lactosyl ß-Lactoglobulin Conjugates Formed During Heat Treatment of Milk and Whey and Identification of One Lactose-Binding Site
mass spectrometry ß beta -lactoglobulin lactose binding site
2008/3/27
The extent of the early stage of the Maillard-type reaction that impaired functional properties of whey proteins was evaluated by electrospray ionization mass spectrometry. Under conditions of mild he...
Acid-Induced Dissociation of Casein Micelles in Milk: Effects of Heat Treatment
casein micelles dissociation preheating colloidal calcium phosphate
2008/3/26
The effects have been studied of heat treatment of skim milk at temperatures from 70 to 90°C on the dissociation of caseins and minerals from the micelles during acidification at 5 and 22°C. The amoun...