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Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink
PSP LABD PSPLABD optimum conditions
2009/6/18
In the current studies, we produced a purple sweet potato lactic acid bacteria drink (PSPLABD) using a variety of lactic acid bacterial strains. The various PSPLABD were analyzed for color, pH, and fl...
Development of Food Kansei Model and Its Application for Designing Tastes and Flavors of Green Tea Beverage
Food Kansei Model green tea beverage principal component analysis
2009/6/18
The Food Kansei Model has been developed to formulate the causal relationships between the analyzed characteristics and perceived quality of food products. It was applied to correlate the physicochemi...
Modeling of Consumers’ Preferences for Regular Coffee Samples and Its Application to Product Design
food engineering preference modeling coffee genetic algorithm
2009/6/17
A large-scale consumer test was made seeking preferences for regular coffee (RC). Based on preferences for 12 RC samples with various blend ratios of coffee beans, panels were divided into four prefer...
Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans
volatiles grinding robusta coffee
2009/6/10
The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the...
In vitro Binding Capacity of Cholesterol and Bile Salts by Partially Depolymerized Chitosans
Cholesterol and Bile Salts Partially Depolymerized Chitosans
2016/5/31
Orthogonal design was used to optimize the binding capacity of Sodium Cholate (SC) and Sodium Deoxycholate (SD) by nine partially depolymerized chitosans obtained from a native chitosan using sodium n...
Microbiological Conditions of Frozen Shrimp in Different Food Market of Dhaka City
Microbiology Frozen Shrimp Food Market
2009/5/20
This study was carried out to evaluate the microbiological condition of the frozen shrimps found in the local markets and departmental chain shops of Dhaka city. Pathogenic bacterial load were found g...
A new ohmic thawing system was tested with a frozen saline surimi cube. The thawing rate and surimi gel strength in the ohmic thawing process were investigated, in comparison with conventional thawing...
Visible and Near Infrared Spectroscopy for Rapid Analysis of the Sugar Composition of Raw Ume Juice
Visible and near infrared spectroscopy Ume juice Partial least squares regression
2009/5/20
Visible and near infrared spectroscopy was investigated as a method for rapid analysis of the sugar compositions of raw ume juice. In total, 314 raw ume juice samples were collected over a long growth...
Effect of Extraction Method on Yield and Quality of Citrus depressa Juice
Citrus depressa juice extractor belt-press centrifuge
2009/5/20
Certain qualitative properties of Citrus depressa juice extracted by belt-press, centrifugal, and screw-press extractors were investigated to evaluate the methods for extracting Citrus depressa juice ...
Total Polyphenol, Antioxidant and Antibacterial Activities of Black Mate Tea
black mate tea extraction solvent
2009/5/20
Black mate tea was extracted with different 50% solvents (acetone, N,N-dimethyl formamide (DMF), ethanol and methanol) for 2, 8 and 18h. The extracts were screened for polyphenol content, antioxidant ...
Influence of Vintage on Cu, Fe, Zn and Pb Content in Some Croatian Red Wines
wine vintage heavy metals
2014/3/11
Knowledge of the content of heavy metals is important because of their impact on the wine stability or on the health of the consumers. The presence of heavy metals in wines is a consequence of an acti...
Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages
Asaia sp. fruit drink preservative benzoate sorbate dimethyldicarbonate
2014/3/10
Several cases of consumer complaints to the still soft beverages – fruit drinks and ice teas were analysed. The visible impurities and slight sensory changes were observed, sediment was formed by micr...
Changes of Antioxidant Capacity of Robusta Coffee during Roasting
coffee antioxidant capacity trigonelline chlorogenic acid
2014/3/10
The in vitro radical scavenging capacity of the roasted and ground coffee is generally known as well as the published results of lowering the incidence of various diseases by regular intake of coffee....
Heavy Metal Composition of Some Imported Canned Fruit Drinks in Nigeria
Heavy Metal Composition Nigeria
2008/11/27
Concentrations of cadmium, lead, chromium, nickel, copper, manganese and zinc in six brands of fruit drinks was investigated. The concentration of the heavy metals showed appreciable (p< 0.05) variabi...