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Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia
GMO PCR real time PCR vegetarian food
2014/2/24
The presence of genetic modifications was analysed in a total of 100 samples of non-labelled vegetarian and healthy food products. The basic raw materials in the samples tested comprised maize, soya, ...
Determination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy
japonica amylose near infrared transmittance
2009/7/7
The objective of the present study was to develop a method to analyze apparent amylose content (AAC) of Japanese milled rices using near-infrared transmittance spectroscopy (NIT). Samples (n=110, vari...
Determination of Maximum Viscosity of Milled Rice Flours Using Near-Infrared Transmittance Spectroscopy
japonica amylose pasting properties maximum viscosity
2009/6/18
The objective of this study was to develop a partial least squares regression (PLS) calibration method of maximum viscosity determination of Japanese milled rice flours using near-infrared transmittan...
Discrimination of Cooked Mochiminori and Koshihikari Rice Grains by Observation of Internal Hollows Using Light Transmittance Photography
light transmittance internal hollow Mochiminori Koshihikari
2009/6/17
We compared cv. Mochiminori as glutinous rice and cv. Koshihikari as non-glutinous rice using light transmittance photography and clarified that the maximum hollow width/grain width ratios at the holl...
Quantitative Identification of Rice Cultivars by Real-Time PCR
rice Oryza sativa real-time PCR
2009/6/10
Application of a real-time PCR system for the detection of blending and the quantification of the blending ratio of rice was investigated. Quantitative measurement by real-time PCR was performed using...
Sorption and thermal properties of rice, potato starch, and oat flakes
moisture content humidity water activity enthalpy evaporation heat bound water
2014/3/3
A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. W...