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Rheology of Defatted Ultrafiltration-Diafiltration Soy Proteins
Ultrafiltration-Diafiltration Soy Proteins Rheology
2016/5/31
The linear and non-linear rheological properties of defatted soy proteins produced by ultrafiltration-diafiltration were investigated at three temperatures. Five concentrations ranging from 10 to 30% ...
Polyhydroxyalkanoates Production by Recombinant Escherichia coli Using Low Cost Substrate
Polyhydroxyalkanoates Production Recombinant Escherichia coli
2016/5/27
Polyhydroxyalkanoates (PHAs) are thermoplastic, biodegradable polyesters, synthesized by some bacteria from renewable carbon sources. However, its application is limited by the high cost of production...
Preparation of Corn Oil/Water and Water/Corn Oil Emulsions Using PTFE Membranes
emulsifying rate monodispersibility stability
2010/11/23
PTFE (polytetrafluoroethylene) membrane filters were tested for preparing corn oil emulsions by the membrane emulsification method using a pre-emulsified emulsion. A hydrophilic PTFE membrane was used...
The Comparison of Pyrazine Compounds in Non-Salted Fermented Soybean Products
non-salted fermented soybean products odor components pyrazines
2010/11/23
The odor components of six different non-salted fermented soybean products in different parts of the world, Natto (Japan), Thua-nao (Thailand), Pepo (Myanmar), Libi ippa (East Bhutan), Kinema (West Bh...
Headspace Gas Analysis of Volatile Compounds of Light and Deep Roasted Sesame Seed Oil
aroma compounds volatiles headspace gas analysis
2010/11/23
Volatile compounds in the headspace gas of light and deep roasted sesame seed oil were analyzed by gas chromatography and gas chromatography-mass spectrometry. The present method resulted in good repr...
Synthesis of Either Mono- or Diacylglycerol from High-Oleic Sunflower Oil by Lipase-Catalyzed Glycerolysis
high-oleic sunflower oil lipase monoacylglycerol diacylglycerol
2010/11/23
The difference in reaction conditions between the syntheses of mono- and diacylglycerols (MAG and DAG) was elucidated in terms of the enzymatic glycerolysis of high-oleic sunflower oil containing 89% ...
Degradation of Soybean Protein by an Acid Proteinase from Monascus anka
degradation acid proteinase Monascus fungus red koji tofuyo
2010/11/23
Degradation of soybean protein by Monascus-proteinase was investigated in order to reveal the role of the enzyme in the process of tofuyo ripening. The ratio of trichloroacetic acid-insoluble nitrogen...
Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter
elastase itohiki-natto fermented soy protein foods textured soy protein
2010/11/23
A new fermented soy protein (SP) food was manufactured, employing a new starter, Bacillus subtilis (natto), isolated from jang. The new fermented SP food manufactured with textured soy protein and tri...
Polymorphic Behavior of Palm Oil and Modified Palm Oils
olein palm oil polymorphic transformation stearin
2010/11/22
Refined, bleached and deodorized palm oil, its purified palm triacylglycerol (PTG), palm olein (PO), palm stearin (PS) and high melting palm stearin (HMPS) fractions as well as randomized palm oil (RP...
Fate of a Major Soybean Allergen, Gly m Bd 30K, in Rice-, Barley- and Soybean-Koji Miso (Fermented Soybean Paste) during Fermentation
soybean allergen Gly m Bd 30K hypoallergenic food
2010/11/23
Miso (fermented soybean paste) had been shown to contain negligible or no Gly m Bd 30K, a major soybean allergen, by a sandwich enzyme-linked immunosorbent assay (ELISA). The fate of the allergen in m...
Changes in Soy Protein during Heating Analyzed by Pressure Rheometry
texture viscoelastic extrusion protein
2010/11/23
Changes in the viscoelastic storage modulus (G') of a soybean flour dough (42% moisture content) during heating at constant temperature in the range of 60 to 190°C were followed by pressure rheometry ...