搜索结果: 1-15 共查到“食品生物化学 stability”相关记录19条 . 查询时间(0.291 秒)
Structure and stability of ion induced whey protein aerated gels
foam globular protein microstructure syneresis Turbiscan
2014/2/24
The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey p...
Effect of natural antioxidants on the colour and lipid stability of paprika salami
video image analysis dried sausage oxidation rosemary lycopene
2014/2/24
The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry...
Effect of storage on texture and microbiological stability of o-w emulsions with inulin
inulin microbiological stability oil-in-water emulsions texture spreads
2014/2/25
The aim of this study was to characterise the effect of storage at 8°C on the texture and microbiological stability of oil-in-water solid emulsions containing inulin (20% w/w) and rapeseed oil (20% w/...
Oxidative Stability and Rheological Properties of Oil-In-Water Emulsions with Walnut Oil
Food emulsions oxidation protein emulsifiers
2010/9/30
The oxidative stability of walnut oil and oil-in-water (O/W) emulsions with walnut oil stabilized by soy protein isolate (SI) and Whey Protein Isolate (W PI) was evaluated. The food emulsions w ere mo...
Modified Atmosphere Packaging of Cut Welsh Onion : Effect of Micro-Perforated Polypropylene Film Packaging on Chemical Components and Quality Stability of the Vegetable
pre-cut Welsh onion micro-perforated film packaging modified atmosphere packaging
2009/7/8
The chemical components and quality stability of pre-cut Welsh onion wrapped in an unperforated or micro-perforated orientated polypropylene (OPP) film package were evaluated during storage at 10°C. T...
Stability of Enzyme Activity Immobilized on Glycosylated Egg White Beads and Some General Carriers in a Flow System
immobilized enzyme egg white glycosylation
2009/7/8
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 Effect of Packaging Materials and Storage Condition on the Oxidative Stability of Refined Sunflower Oil
sunflower oil oxidative stability storage condition
2009/6/18
In this research, refined sunflower oil was packed at various packaging materials namely: yellow PET (polyethylene terephtalate) bottles, clear PET bottles, yellow HDPE (high density polyethylene) con...
Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added
carotenoids color stability dried food model
2009/6/18
The color stability of a dried food model added with carotenoids, represented by β-carotene and lutein, and the effects of these carotenoids on lipid oxidation were studied. Addition of both β-caroten...
Effect of Heat Treatment on Dispersion Stability of Soymilk and Heat Denaturation of Soymilk Protein
soymilk heating heat denaturation
2009/5/8
Soymilk was prepared by non-heated squeezing and then heated at various temperatures. For one-step heating, the precipitate produced by heating soymilk increased for heating at 70 and 80°C and was muc...
Molecular Stability of Brain Plasmalogens in a Fat Free Diet
fat-free diet plasmalogens brain
2009/3/23
Fat free diet (FFD) affects specifically structures of particular lipid molecules. The effect of short-term (two-week) diet on rat brain plasmalogens is reported in this paper. Two groups of eight ani...
Influence of Flavonoids on the Stability of an (S)-Hydroxynitrile Lyase from Hevea brasiliensis
hydroxynitrile lyase Hevea brasiliensis stabilization
2009/3/20
The (S)-hydroxynitrile lyase from leaves of the rubber tree Hevea brasiliensis (HbHnl) (EC 4.1.2.39) catalyzes the industrially interesting formation of (S)-cyanohydrins from aldehydes or ketones and ...
Streptomyces rimosus GDS（L）Lipase: Production,Heterologous Overexpression and Structure-Stability Relationship
lipase Streptomyces plate assay
2009/3/19
Streptomyces rimosus lipase gene has been overexpressed in a heterologous host, S. lividans TK23. The maximal lipase activity was determined in the culture filtrates of the late stationary phase. Time...
Physico-Chemical Properties, Composition and Oxidative Stability of Camelina sativa Oil
Camelina sativa oil fatty acids omega-3 fatty acids
2009/3/16
Camelina sativa is a cruciferous oilseed plant. With the aim of describing the general characteristics of the oil obtained from the seeds of plants grown in Slovenia and of comparing it to camelina oi...
Production, Purification, Stability and Efficacy of Bacteriocin from Isolates of Natural actic Acid Fermentation of Vegetables
antimicrobial bacteriocin lactic acid fermentation
2009/3/10
The antimicrobial activity of partially purified bacteriocin produced during natural lactic acid fermentation of carrot, radish and cucumber was assessed and characterized. Out of ten strains, the iso...
Improvement in Storage Stability of Pork Fat Using Dietary Soybean Phospholipids
soybean phospholipids oxidation lipid
2010/2/3
We previously reported that soybean phospholipid administration increased the oxidative stability of fish fillets. In this study, we investigated whether dietary soybean phospholipids inhibit the oxid...