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Losses of Ascorbic Acid During Storage of Fresh Tubers, Frying, Packaging and Storage of Potato Crisps from Four Kenyan Potato Cultivars
Ascorbic Acid Fresh Tubers
2016/6/1
The ascorbic acid (AA, vitamin C) levels of tubers was determined in four Kenyan potato cultivars (Dutch Robyjn, Tigoni, 393385.39 and 391691.96) grown under standard cultural conditions and the effec...
Blanching and Drying Behavior of Dioscorea schimperiana and Impact on Cellular Exchanges and on Calcium, Ascorbic Acid and β-carotene Contents
Blanching and Drying Behavior Dioscorea schimperiana
2016/6/1
The influence of blanching parameters (time and temperature), variety and yam thickness on cellular exchanges and on calcium, ascorbic acid and β-carotene contents during blanching and/or subsequent d...
The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage
mechanically deboned chicken meat patty antioxidant metmyoglobin haem iron tocopherol ascorbic acid
2014/2/27
In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and α-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at –20°C for 6...
The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation
antioxidant effects synergism daidzein ascorbic acid α-tocopherol LDL microsome
2014/2/27
Isoflavone daidzein brings potential health benefits. Its antioxidant properties are considered to be responsible in part for its protective effects. We investigated the antioxidant effects of daidzei...
Estimation of Thiamin and Ascorbic Acid Contents in Fresh and Dried Hibiscus sabdarriffa (Roselle) and Lactuca sativa (Tettuce)
Ascorbic acid Hibiscus sabdarriffa Lactuca sativa
2010/9/29
The utilization of locally available vegetables is limited due to lack of information and knowledge on their nutritive values. The thiamin and ascorbic acid content of both fresh and dried leaves of H...
Estimation of Thiamin and Ascorbic Acid Contents in Fresh and Dried Hibiscus sabdarriffa (Roselle) and Lactuca sativa (Tettuce)
Ascorbic acid Hibiscus sabdarriffa Lactuca sativa
2010/9/29
The utilization of locally available vegetables is limited due to lack of information and knowledge on their nutritive values. The thiamin and ascorbic acid content of both fresh and dried leaves of H...
Condensation of L-Ascorbic Acid and Medium-Chain Fatty Acids by Immobilized Lipase in Acetonitrile with Low Water Content
L-Ascorbic acid medium-chain fatty acid immobilized lipase
2009/7/7
Lipase from Candida antarctica immobilized on a macroporous acrylic resin, Novozym®435, could catalyze the condensation of L-ascorbic acid and medium-chain fatty acids with chain lengths of 6 to 1...
Scavenging Effects of L-Ascorbic Acid on 1,1-Diphenyl-2-picrylhydrazyl in Homogeneous and Heterogeneous Reaction Systems
ascorbic acid erythorbic acid 1,1-diphenyl-2-picrylhydrazyl
2009/6/18
To obtain basic information on the effect of the dissociation of L-ascorbic acid (AsA) on its radical scavenging ability, 1,1-diphenyl-2-picrylhydrazyl (DPPH) was used in both homogeneous and heteroge...
Stabilizing Effect of Grape Seed Extract on Ascorbic Acid
grape proanthocyanidin ascorbic acid
2009/6/18
L-Ascorbic acid (AsA) has numerous biological activities. It is known that AsA is unstable under neutral and alkaline conditions, degrading almost completely within several hours, whereas it is relati...
Effects of L-Ascorbic Acid and Superoxide Anion Radical on the Polymerization of Ovalbumin
L-ascorbic acid superoxide anion radical ovalbumin
2009/6/18
L-Ascorbic acid (AsA) plays an important role in food, especially in the rheological properties of bread dough. So in this study, we estimated the effect of AsA on the polymerization of proteins using...
The Use of Ascorbic Acid to Promote the Polymerization of 11S Globulin
vitamin C polymerization 11S globulin
2009/5/8
We investigated the effects of L-ascorbic acid (AsA) on 11S globulin, which was reduced by 2-mercaptoethanol. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis verified that AsA promo...
Enzymatic Modification for Ascorbic Acid and Alpha-Tocopherol to Enhance their Stability in Food and Nutritional Application
Enzymatic Modification Ascorbic Acid Alpha-Tocopherol Nutritional Application
2009/1/14
Antioxidants protect cells against the effects of harmful free radicals and play an important role in preventing many human diseases (e.g. cancer, atherosclerosis, neurodegeneration, inflammatory diso...
Chemical Characterization and Evolution of Ascorbic Acid Concentration During Dehydration of Rosehip (Rosa eglanteria) Fruits
Dehydration rose hip fruits ascorbic acid degradation kinetics
2008/11/1
Rose hip fruits possess a high ascorbic acid content, which may partially degrade during dehydration in heated air. In this study, the chemical composition of the fruits was determined in order to stu...
Effect of ascorbic acid on the rheological properties of wheat fermented dough
ascorbic acidSwheat flourSfermented doughSmaturographSoven rise recorderSbread volume
2014/3/19
The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented two groups of flours, characterised (according to the ash content,...
Effects of L-Ascorbic Acid and Superoxide Anion Radical on the Polymerization of Wheat Flour Protein
wheat protein sulfhydryl-disulfide exchange polymerization
2010/11/24
L-Ascorbic acid (AsA) plays an important role in the rheological properties of bread dough. Protein was extracted from the wheat flour or dough using sodium dodecyl sulfate buffer with sonication, and...