搜索结果: 1-15 共查到“食品科学技术 fruits”相关记录38条 . 查询时间(0.156 秒)
Six Pentacyclic Triterpenes in Mature Olive Fruits “Picual”
Pentacyclic Triterpenes Mature Olive
2016/6/2
This study developed a procedure for extraction and for isolation through “Partition” of a mixture of six pentacyclic triterpenes from mature green fruit of “Egyptian” olive cultivar “Picual”. The fru...
Selected fruits and vegetables: comparison of nutritional value and affordability
dietary cost elderly people nutrient profile nutrient score
2015/5/18
We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vita...
Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia
flavonols hydroxycinnamic acids HPLC fruit processing recommended daily intake
2014/8/11
Dried fruits (plums, apricots, figs, grapes (amber light and amber dark), chokeberries, and bilberries), and candied fruits (cranberries, cherries, and dates), commercially available and commonly cons...
Development and Nutritional Impact of Ready to Serve (RTS) Juice from Selected Edible Resources Including Indigenous Fruits and Vegetables of Indian Origin
Development and Nutritional Impact Selected Edible
2016/6/2
The aim of the research work is to formulate a nutritional juice to fulfil the nutritional requirements of human being through cost effective manner. Thus, the developmental strategy is to produce a n...
Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars
quince (Cydonia oblonga Mill.) organic acids pectins vitamin C mineral elements
2014/2/26
The basic chemical characteristics of 22 quince (Cydonia oblonga Mill.) genotypes and cultivars were determined: dry matter content, soluble solid content, the contents of organic acids, pectins, and ...
Design and Development of an Apparatus for Grating and Peeling Fruits and Vegetables
Apparatus Grating and Peeling Fruits and Vegetables
2010/11/8
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...
Polyphenols and Volatiles in Fruits of Two Sour Cherry Cultivars, Some Berry Fruits and Their Jams
polyphenols volatiles sour cherry Marasca sour cherry Obla~inska strawberry
2011/2/24
This paper reports about the content of polyphenols and volatiles in fresh fruits of
two sour cherry cultivars (Marasca and Obla~inska), some berry fruits (strawberry Maya,
raspberry Willamette and ...
Nutritional Composition of Grewia Species (Grewia tenax (Forsk.) Fiori, G. flavescens Juss and G. Villosa Willd) Fruits
Amino acids G. tenax (Forsk.) Fiori G. villosa Willd Grewia flavescens Juss
2010/9/30
Analysis of the nutritional composition of fruits of three species of Grewia (G. tenax, G. flavescens and G. villosa) were carried out. The proximate composition as well as the content of amino acids,...
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...
A New Protective Polyethylene Based Film Containing Zeolites for the Packaging of Fruits and Vegetables: Film Preparation
Packaging film Polyethylene Zeolite
2009/10/12
To manufacture a polyethylene film containing zeolite particles for the packaging of foods six manufacturing methods were tried: hot pressing, addition of zeolite to molten polyethylene and dissolved ...
高氧气调对果蔬采后生理和品质影响研究进展（Progress in Effects of High Oxygen on Postharvest Physiology and Quality of Fresh Fruits and Vegetables）
果蔬 气调贮藏 高氧
2009/8/11
高氧(21%～100%)能有效地抑制果蔬无氧呼吸代谢、组织酶促褐变以及风味损失，因此，已成为一种新的贮藏方式。综述了高氧气调对果蔬呼吸代谢、乙烯合成、组织褐变、活性氧代谢、挥发性物质和营养物质、色泽和质地以及果蔬腐烂等采后生理和贮藏品质的影响，分析了目前高氧气调研究中存在的不足和今后的研究方向，为果蔬高氧气调的深入研究提供参考。
Non-Destructive Techniques for Quality Evaluation of Intact Fruits and Vegetables
non-destructive methods quality evaluation MRI
2009/7/8
Consumers are now more conscious about quality and source of their foods. Attempts made to determine the quality of food materials are numerous, but most of them are destructive in nature. In recent y...
Purification and Some Properties of Pectinesterase from Fruits of a Miniature-Fruited Red Type Tomato
pectinesterase tomato fruits affinity chromatography
2009/7/8
A pectinesterase (E.C. 3.1.1.11, pectin pectylhydrolase) from the ripening stage of fruits of a miniature-fruited red type tomato (Mini-tomato) was purified 247 fold with yield of 26% by ammonium sulf...
Cis-Trans Isomers of β-Carotene in Fresh Vegetables and Fruits
cis-β-carotene trans-β-carotene vegetables
2009/7/7
The composition of cis-trans isomers of β-carotene in fresh vegetables and fruits was studied using high performance liquid chromatography (HPLC) with a photodiode array detector. All-trans-β-carotene...
Enzymatic Deodorization with Raw Fruits, Vegetables and Mushrooms
enzymatic deodorization raw fruits raw vegetables
2009/7/7
Abilities of 31 kinds of raw fruits, 33 kinds of raw vegetables, and 2 kinds of raw mushrooms to remove the odor of methylmercaptan were examined. Apple, pear, loquat, peach, plum, prune, apricot, che...