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Comparative Study of Stability Measurements for Two Frying Oils: Soybean Oil and Refined Palm Oil
DSC oxidative palm oil polar compounds soybean oil
2010/9/29
The quality of soybean oil (SO) and refined palm oil (RPO), frying at 180ºC for 12 h was
investigated. The purpose of the study was to find out the quality deterioration of the two oils with res...
Effect of Roasting on Texture, Colour and Acceptability of Soybean for Making Sattu
Colour roasting sattu sensory evaluation soybean texture
2008/11/1
Effect of roasting on important physical properties and sensory acceptability of soybean for making sattu formulations was studied at three temperature (180, 200 and 220°C) and time (45, 60 and 75 sec...
Effect of Soaking and Roasting Dehulling Methods of Soybean on Bacillus Fermentation of Soy-Daddawa
Soybean soaking roasting daddawa Bacillus subtilis fermentation
2008/11/1
Soy-daddawa was prepared by fermenting soaked dehulled and roasted dehulled soybeans by a starter culture of Bacillus subtilis SDA3 (isolated previously from traditional fermented soy-daddawa) for 72 ...
The Effect of Dietary Crude Protein as Protected Soybean Meal on Mammary Metabolism in the Lactating Dairy Cow
protein mammary gland metabolism lactation
2008/7/21
Metabolism in the mammary gland was related to changes in milk output in response to changes in dietary protein intake. Three diets of grass silage and concentrate were fed to four lactating dairy cow...
Use of Nitrogen from Ammoniated Alfalfa Hay, Urea, Soybean Meal, and Animal Protein Meal by Lactating Cows
ammoniation alfalfa ruminally degradable protein
2008/6/24
Midbloom alfalfa hay was baled (16% moisture) and treated with approximately 2% anhydrous NH3 (percentage of DM). Concentrations (percentage of DM) of total N (4.7% vs. 3.4%), NPN (1.3% vs. 0.4%), sol...
Whole Cottonseeds or a Combination of Soybeans and Soybean Hulls in the Diets of Lactating Dairy Cows
cottonseed soybeans soybean hulls
2008/6/16
Whole raw soybeans and soybean hulls were evaluated as a dietary replacement for whole cottonseed as determined by rumination and total chewing activity, milk fat percentage, and efficiency of 4% fat-...
The some engineering properties of soybean grains were determined as a function of moisture content in the range of 10.62-27.06% dry basis (d.b.). The average length, width and thickness were 7.795, 7...
The Comparison of Pyrazine Compounds in Non-Salted Fermented Soybean Products
non-salted fermented soybean products odor components pyrazines
2010/11/23
The odor components of six different non-salted fermented soybean products in different parts of the world, Natto (Japan), Thua-nao (Thailand), Pepo (Myanmar), Libi ippa (East Bhutan), Kinema (West Bh...
Degradation of Soybean Protein by an Acid Proteinase from Monascus anka
degradation acid proteinase Monascus fungus red koji tofuyo
2010/11/23
Degradation of soybean protein by Monascus-proteinase was investigated in order to reveal the role of the enzyme in the process of tofuyo ripening. The ratio of trichloroacetic acid-insoluble nitrogen...
Fate of a Major Soybean Allergen, Gly m Bd 30K, in Rice-, Barley- and Soybean-Koji Miso (Fermented Soybean Paste) during Fermentation
soybean allergen Gly m Bd 30K hypoallergenic food
2010/11/23
Miso (fermented soybean paste) had been shown to contain negligible or no Gly m Bd 30K, a major soybean allergen, by a sandwich enzyme-linked immunosorbent assay (ELISA). The fate of the allergen in m...
Kinetic Model for Soybean Oil Hydrogenation Using Loop Reactor
adsorption equilibrium coefficient isomerization trans-acid
2010/11/22
A kinetic model including isomerization of fatty acids for soybean oil hydrogenation considering the adsorption of fatty acids on the catalyst surface affecting the hydrogenation rate has been evaluat...