工学 >>> 食品科学技术 >>> 食品科学技术基础学科 食品加工技术 食品包装与储藏 食品机械 食品加工的副产品加工与利用 食品工业企业管理学 食品科学技术其他学科
搜索结果: 1-15 共查到食品科学技术 egg相关记录40条 . 查询时间(0.109 秒)
The optimum enrichment parameters of main omega-3 polyunsaturated fatty acids (ω-3 PUFAs) from Rana egg oil were investigated. Firstly, it was optimized the saponification condition. Secondly, the PUF...
The study was aimed to predict and assess the prices and their corresponding fluctuations of chicken eggs in China with risk warning using Support Vector Machine (SVM) algorithm from the aspects of co...
We compare visual evaluation of yolk colour estimated by the usual method applying La Roche scale with spectrophotometric determination of β-carotene by AOAC method, and by new rapid analyser iCheckTM...
This study was done in order to express a method for thermal destruction of Listeria monocytogenes as a psychrotrophic bacterium with ability to grow at refrigerator temperatures in liquid egg product...
The USDA food guidelines recommend that at least half of all grains consumed should be whole grains. The U.S. FDA allows health claim labels for foods containing 51% whole grains by weight when the wh...
In the 1980s and 1990s, small-scale egg production has made a comeback, mainly because of changing consumer demands and emerging niche markets. This six-page publication, part of the Agricultural Alte...
The modern desire of the health conscious people is functional food. Eggs are considered as complete food with most of the nutrients required for well beings. But the worries are related to the choles...
An investigation was made into the effects of various egg white products and sweeteners on the stability and organoleptic properties of egg white foams. 12 foam products were prepared from egg white a...
The work was targeted on the study of egg white foam forming, including the influence of pH, aluminium ions, xanthan, maltodextrin, and phosphates on the whipping and stability of egg white foams. The...
Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisatio...
Taking into account the enzyme inactivation and substrate inhibition, the bioreaction mechanism and kinetics characteristic of egg white protein (EWP) enzymatic hydrolysis by pepsin were investigated....
The mechanism of antitumor activities in hen egg white ovomucin (OVM) was analyzed by examining the interaction between the 120 kDa fragment (a highly glycosylated fragment in β-subunit from the prona...
Ttypsin and α-amylase were immobilized on glycosylated egg white-beads by simple incubation of the beads in a solution of an enzyme for 24 h at 30°C. This process included no artificial chemical modif...
The intraperioneal administration of β-subunit prepared from egg white ovomucin was found to suppress the growth of subcutaneously xenografted sarcoma-180 cells in mice and cure the tumor. In the pres...
When sarcoma-180 (SR-180) cells were incubated with α- or β-subunit prepared from insoluble ovomucin in the gel fraction of egg white, the cell proliferation rate was apparently reduced by the additio...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...