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Assessment of the Nutritional Value of Plant-Based Diets in Relation to Human
Carbohydrates Edible plants Fiber India Iran nutritional values
2010/9/29
The aim of the study is to evaluate which plant foods are suitable for high temperature food
processes. Plant foods are the only sources of dietary fiber. Carbohydrates are the major nutrients of fru...
Antioxidant Properties of Phenolics in Castanea sativa Mill. Extracts
Castanea sativa Mill antioxidant activity phenolic compounds lipid peroxidation refractory response
2010/3/24
Using electron paramagnetic resonance (EPR) spectroscopy, antioxidant properties of chestnut extracts have been investigated as a source of phenolic compounds. In addition to their high antioxidant ac...
原子力显微镜技术在多糖研究中的应用
原子力显微镜 多糖
2009/12/3
简单介绍了原子力显微镜（AFM）的原理和工作模式，详细叙述了利用AFM研究多糖时的样品制备方法及影响成像的因素，并综述了AFM在多糖分子的形态观察和定量研究方面的进展，介绍了AFM在研究多糖单分子力学谱方面的工作和AFM对糖基构象变化过程的测定和调控，还对AFM在多糖研究中的进一步应用提出了展望。
Cleaner Production of Wheat Straw Pulp
cleaner production pulping with NH4OH and KOH wheat straw
2009/11/16
A pulping method using NH4OH with less amount of KOH as cooking liquor on wheat straw was developed. KOH could reduce consumption of NH3 and cooking time for its strong alkalinity. The effects of vari...
研究了山药加工过程的护色技术．食盐、柠檬酸、亚硫酸氢钠和L-半胱氨酸都有护色作用，亚硫酸氧钠的效果最佳．正交试验的结果表明，山药加工的最佳复合护色配方为：2.5%食盐、0.6%柠檬酸、0.1%亚硫酸氢钠和0.06% L-半胱氨酸．
非传统通心粉生产工艺参数优化（Optimization of Processing Parameters in Unconventional Spaghetti Production）
通心粉 小麦 工艺
2009/8/11
通过对非传统通心粉生产工艺研究，探索采用国产小麦制作非传统通心粉较佳工艺条件。研究结果表明：生产非传统通心粉较佳的工艺条件为：和面加水量28%～30%，和面水的温度5～15℃，和面真空度60～80kPa，挤压面团温度35～45℃；控制预干燥、主干燥、平衡干燥各阶段的温、湿度条件，可得到品质较好的非传统通心粉。
啤特果多糖提取工艺的研究
啤特果 多糖 提取工艺
2010/1/4
［目的］寻找开发啤特果产业的新途径，提高其附加值。［方法］采用水提醇沉法提取啤特果中的多糖，通过单因素试验和正交试验，以多糖的提取率为评价指标，对影响啤特果多糖提取工艺的因素进行研究。［结果］确定了提取啤特果多糖的最佳工艺参数为温度95 ℃，料液比1∶2，乙醇浓度67%。在该工艺条件下，啤特果多糖的得率为1.05%。［结论］ 该研究为开发利用啤特果提供理论依据。
Experimental drying curves of udon noodles in an air temperature (dry bulb) range of 15 to 65°C and a relative humidity range of 60 to 80% were evaluated to develop an appropriate mathematical model t...
A Simplified Method for On-Line Determination of Thermal Parameters Responsible to Estimate Temperature History during Thermal Process in Conduction Heating Foods
inverse method robust method thermal parameters
2009/7/8
An inverse procedure has been proposed for on-line determination of thermal parameters in conduction heating foods to achieve appropriate sterilization. The proposed method made use of data collected ...
Recent Research Trends in Transglutaminase Technology for Food Processing
transglutaminase cross-link food protein protein modification
2009/7/8
Based on the hypothesis that cross-links contribute considerably to the physicochemical and functional properties of protein, we examined the usefulness of the cross-linking enzyme transglutaminase (T...
Some Characteristics of Rice Paper of Vietnamese Traditional Food (Vietnamese Spring Rolls)
traditional food rice paper rice protein
2009/7/8
Rice papers made of non-glutinous rice are a common food item in Vietnam and Thailand. Called as Banh Da Nem in Vietnam, rice papers are used very often in the making of a traditional dish called Nem,...
An allergenic peptide responsible for atopic dermatitis was isolated from the chymotryptic hydrolysate of gluten. The primary structure of the peptide was determined as (Ser-Gln-Gln-Gln-(Gln-)Pro-Pro-...
Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process
traditional parboiling temperature distribution material temperature
2009/6/18
Laboratory scale studies were conducted to determine temperature distribution in the traditional parboiling process using a rice cooker. A sample holder with a wire-mesh bottom was used to keep the sa...
Analysis and Control of Ice Crystal Structure in Frozen Food and Their Application to Food Processing
ice fraction effective thermal conductivity pressure-shift freezing
2009/6/18
The large differences in thermal properties between water and ice cause thermal properties of frozen food to be strongly dependent on ice fraction, which is a function of solute concentration and temp...
Advances in Consumer-Oriented Product Design Engineering of Foods
cognitive science gemba kansei engineering
2009/6/17
This text reviews briefly the main methodologies of consumer-oriented design engineering used by the Food Industry. The most relevant implications of the recent developments in cognitive and neuro-sci...