搜索结果: 1-15 共查到“食品科学技术 Optimization”相关记录38条 . 查询时间(0.078 秒)
Optimization of Hydrolysis Conditions for Iron Binding Peptides Production from Shrimp Processing Byproducts
Iron Binding Peptides Production Hydrolysis
2016/6/2
Iron is one of the most popular trace elements in body and plays very important role in metabolism or construction of body. Organic iron from various sources for curing iron-deficiency anemia was one ...
Optimization of Oil Extraction from Nigella sativa Seeds by Pressing Using Response Surface Methodology
Nigella sativa Seeds Pressing
2016/6/2
The oil of Nigella sativa seeds was extracted using hydraulic press. The pressure, temperature and thickness of cake have been optimized, using the Response Surface Methodology to obtain a high oil yi...
Optimization of High Production of Fructooligosaccharides by Sucrose Fermentation of Bacillus subtilis Natto CCT 7712
Fructooligosaccharides Sucrose Fermentation
2016/6/2
Fructooligosaccharides (FOS) are fructose oligomers containing a glucose residue at the end of the chain and its production takes place by the action of fructosyltransferase in plants and micro-organi...
Optimization of Osmotic Dehydration of Apples Slices in Dates Syrup Using the Response Surface Methodology
Apples Slices Dates Syrup
2016/6/2
Osmotic dehydration of apple slices in continuous kinetic was studied using dates syrup at different concentration (52-74%), temperature (30-60°C), time (15-240 min). The response surface methodology ...
Optimization of Solid-state Fermentation for Acidophilic Pectinase Production by Aspergillus niger Jl-15 Using Response Surface Methodology and Oligogalacturonate Preparation
Acidophilic Pectinase Production Methodology
2016/6/1
Polygalacturonases that hydrolyzed the α-(1,4) glycosidic linkages of pectin is one of widely used industrial enzymes and applied in food, feed, paper and pulp, fruit juice and textile industries. To ...
Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin
Deep-fat Frying Process Sweet Potato Chips
2016/6/1
The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in...
Analysis of Ingredients, Functionality, Formulation Optimization and Shelf Life Evaluation of High Fiber Bread
Ingredients Functionality
2016/5/31
The aim of this study was to analyze the ingredients, develop high fiber bread and evaluate its shelf life. Bread and baked products are the most important sources of dietary fiber in the total food c...
Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content
Blended carrot-orange juice carotene content enzyme clarification
2010/9/30
The aim of this work was to optimize the processing parameters for the clarification of blended
carrot-orange juice using Response Surface Methodology (RSM) and to improve the carotene content. The b...
Optimization and Thermodynamics Studies on Enzymatic Milk Fat Splitting Process using Soybean Lecithin
Activation energy fat splitting lecithin optimization
2010/9/30
Lecithin a natural product with unique surface active properties makes it ideal in food processing particularly for fat splitting applications. In the present work the effect of initial fat content, p...
The Use of Response Surface Methodology in Optimization of Lactic Acid Production: Focus on Medium Supplementation, Temperature and pH Control
lactic acid whey cheese nitrogen sources response surface methodology medium optimization
2010/10/14
Two response surface methodologies involving central composite designs have been
successfully applied to evaluate the effect of cheese whey, corn steep liquor, ammonium
sulphate, temperature and pH ...
Culture Optimization and Amino Acid Composition of Cr-Enriched Mycelia of Pleurotus cornucopiae SD-01
chromium(III) Cr-enrichment Pleutorus cornucopiae SD-01 culture optimization amino acid composition
2010/8/11
Chromium(III) is an essential trace element for humans and animals. Pleutorus cornucopiae SD-01 is a nutritional and functional mushroom containing many kinds of bioactive ingredients. The aims of thi...
Comparative Study of Response Surface Methodology, Artificial Neural Network and Genetic Algorithms for Optimization of Soybean Hydration
response surface methodology (RSM) artificial neural network (ANN) genetic algorithms (GA) soybean soaking
2010/8/11
The present investigation deals with the modelling and optimization of soybean hydration for facilitating soybean processing and it focuses on maximization of mass gain, water uptake and protein reten...
荔枝果醋液态发酵工艺优化（Optimization of the Liquid State Fermentation Technology of Litchi Vinegar）
荔枝 果醋 液态发酵 工艺优化
2010/1/28
研究了荔枝果醋加工中的液态酒精与醋酸发酵工艺，试验表明添加4g/L的多肽，可促进酒精发酵过程中菌种生长和风味成分(酯及氨基酸态氮)的生成。采用四因素二次通用旋转组合设计优化了酒精发酵工艺条件，当接种量0.15%（安琪酵母和菌株CICC 1312的体积比为2∶1）、还原糖质量浓度为18g/(100 mL)、发酵温度为30℃、pH值为4.5时，发酵体的酒精度达9.76%。通过L9(34)正交试验优化的...
Optimization of the Formulation of Prebiotic Milk Chocolate Based on Rheological Properties
chocolate sugar substitutes simplex-lattice mixture design rheology prebiotic
2010/3/24
Rheological properties are very important parameters in the production of products with high-quality and desirable texture. So far, many attempts to produce low-calorie milk chocolate have not succeed...
Sequential Optimization Approach for Enhanced Production of Poly(γ-Glutamic Acid) from Newly Isolated Bacillus subtilis
poly(γ-glutamic acid) Bacillus subtilis biopolymer
2010/2/1
A bacterial strain of marine origin showing production of poly(γ-glutamic acid) (PGA) has been identified by taxonomical and 16S rRNA studies as Bacillus subtilis. A sequential optimization approach w...