搜索结果: 1-15 共查到“食品加工技术 Development”相关记录26条 . 查询时间(0.796 秒)
A randomized trial to assess the potential of different beverages to affect hydration status: development of a beverage hydration index
fluid balance dehydration rehydration euhydration electrolytes macronutrients gastric emptying intestinal absorption renal excretion urine
2018/11/28
Background: The identification of beverages that promote longer-term fluid retention and maintenance of fluid balance is of real clinical and practical benefit in situations in which free access to fl...
Development of innovative health beneficial bread using a fermented fibre-glucan product
wheat-oat bread β-glucan fibre fermentation
2015/3/30
The impact of partial substitution of fine wholemeal oat flour by fermented oat sourdough in wheat-oat bread formula on the basic bread constituents and organoleptic properties, and to assess wheat-oa...
Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods
lactose intolerance milk allergy predictive microbiology Lactobacillus rhamnosus GG fermentation
2014/8/11
The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, o...
Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times
rheofermentometer yeast fermentable sugars Principal Component Analysis HPLC
2014/2/24
A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at differ...
Methodology development for routine estimation of chlorpropham in commercial potato stores
chlorpropham sprout suppressant anti-sprout soxhlet extraction potato
2014/2/25
Chlorpropham is employed worldwide as an anti-sprout chemical to the harvested potato tubers during storage. A simple and precise analytical technique is developed for routine estimation of the sprout...
Development of Preserved Products Using Under Exploited Fruit, Wood Apple (Limonia acidissima)
Preserved Products Exploited Fruit
2016/5/31
The aim of study is to make preserved products using wood apple. Wood apple is the cheaper, highly nutritious and easily perishable and seasonally available fruit and it was decided to preserve for hu...
Design and Development of an Apparatus for Grating and Peeling Fruits and Vegetables
Peeling Fruits Vegetables
2016/5/31
Fruit grater and peeler are needed in the processing of fruits in order to reduce the time required for fruits grating and peeling. Grating is important especially to make salad and for decoration pur...
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...
The Effect of Homogenized Lactic Cultures on The Development of Proteolysis in Kashar Cheese
Homogenized Lactic Cultures Proteolysis Kashar Cheese
2009/5/20
The goal of the study was to determine the effect of homogenization of lactic cultures at 30MPa on the development of proteolysis in Kashar cheese during ripening. The cultures Lactococcus lactis subs...
Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes
carotenoids tomatoes varieties ripening HPLC
2014/3/10
The influence of variety and the level of maturity on the content and composition of carotenoids in tomatoes were monitored in a field experiment in the year 2007. A total of 11 varieties were submitt...
Development of Specified Protocols and Methodology in the Application of Food Kansei Model for the Optimal Design of Danish Pastry
Danish pastry food kansei model texture properties creep test
2010/2/3
Significant physicochemical properties of Danish pastry samples have been identified to establish a methodology for optimally designing product with maximized palatability, using the food kansei model...
Development and Validation of a Microplate-based β-carotene Bleaching Assay and Comparison of Antioxidant Activity (AOA) in Several Crops Measured by β-carotene Bleaching, DPPH and ORAC Assays
AOA β-carotene bleaching assay DPPH assay ORAC assay Trolox plate reader tocopherol
2010/3/5
The reproducibility and reliability of the micro-β-carotene-linoleic acid bleaching (BCB) assay have been improved, enabling comparison to the antioxidant activity (AOA) of extracts from eleven kinds ...
Short Communication: Seasonal Effects on Development of Bovine Embryos Produced by In Vitro Fertilization in a Hot Environment
in vitro fertilization heat stress seasonality
2008/8/4
The objective of this study was to determine if season affected the production of in vitro-derived bovine embryos from oocytes of cattle in a subtropical environment. Ovaries 75% beef cattle, includin...
Time Trends of Plasma Lipids and Enzymes Synthesizing Hepatic Triacylglycerol During Postpartum Development of Fatty Liver in Dairy Cows
dairy cows fatty liver dry period glycerolipid synthesis
2008/7/2
We studied development of fatty liver in high producing dairy cows with free access to feed during the dry period and thus showed the combined effects of parturition and prepartum overfeeding. Postpar...
Present Status and Future Prospects of Functional Oligosaccharide Development in Japan
functional oligosaccharide starch oligosaccharide sucrose-related oligosaccharide lactose-related oligosaccharide
2008/4/20
This paper reviews the present status for the development of functional oligosaccharides in Japan and looks over the future prospects of these saccharides. Since 1970, several novel microbial enzymes ...