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Preliminary Study on the Antioxidative and Anti-Fungal Effects of Ginger Oil on the Shelf Life of Hot Smoked Fish
Antioxidative and Anti-Fungal Effects Ginger Oil
2016/6/2
The antioxidative and anti-fungal effects of ginger oil on smoked Chrysichthys nigrodigitatus, Clarias gariepinus and Oreochromis niloticus were examined during five week storage at room temperature 2...
Experimental drying curves of udon noodles in an air temperature (dry bulb) range of 15 to 65°C and a relative humidity range of 60 to 80% were evaluated to develop an appropriate mathematical model t...
Protective Effects of Hot Water Extracts from Safflower (Carthamus tinctorius L.) Petals on Paraquat-Induced Oxidative Stress in Rats
safflower oxidative stress paraquat
2009/7/7
The protective effects of hot water extracts from safflower petals (Ex) against paraquat (PQ)-induced oxidative were examined in rats. Ex significantly relieved decreases in food intake and body weigh...
Antioxidative Activity of Avocado Epicarp Hot Water Extract
antioxidative activity radical scavenging activity avocado
2009/6/18
The radical scavenging activity of avocado epicarp extract was investigated and found to be about 2 times higher than those of α-tocopherol and ascorbic acid. Radical scavenging activity was substanti...
Protective Effects of Hot Water Extract of Safflower Leaves and Its Component Luteolin-7-O-Glucoside on Paraquat-Induced Oxidative Stress in Rats
safflower leaves luteolin-7-O-glucoside oxidative stress
2009/6/18
Suppressive effects of hot water extract of safflower leaves (Ex) and its major component luteolin-7-O-glucoside (LuGlc) on oxidative stress were determined in rats in which oxidative stress had been ...
Effect of Relative Humidity during Storage on the Autoxidation of Linoleic Acid Encapsulated with a Polysaccharide by Hot-Air-Drying and Freeze-Drying
autoxidation encapsulation linoleic acid
2009/6/18
Linoleic acid was encapsulated with gum arabic, maltodextrin and pullulan at different weight ratios by hot-air-drying and freeze-drying. The autoxidation processes of the encapsulated linoleic acid w...
Hot-Water Treatments for Disinfecting Alfalfa Seeds Inoculated with Escherichia coli ATCC 25922
disinfection alfalfa seeds sprouting
2009/6/17
Several pasteurization procedures for alfalfa (Medicago sativa) seeds were investigated to completely disinfect inoculated Escherichia coli (Migula) Castellani and Chalmers ATCC(25922). Hot-water trea...
Organic Taste-Active Components in the Hot-Water Extract of Yellowtail Muscle
free amino acid nucleotide sensory test
2009/6/17
Hot-water extracts from the muscle of yellowtail Seriola quinqueradiata were analyzed for low-molecular-weight substances and organic taste-active components were identified by sensory tests (omission...
Hyaluronidase-Inhibiting Polysaccharide Isolated and Purified from Hot Water Extract of Sporophyll of Undaria pinnatifida
hyaluronidase Undaria pinnatifida sporophyll
2009/6/17
Polysaccharide showing inhibitory activity against hyaluronidase, which is known to be related to inflammation and tumor metastasis, was purified from the sporophyll of Undaria pinnatifida by fraction...
Cytostatic Activity of Hot Water Extracts from the Sea Cucumber in Caco-2
Sea cucumber Caco-2 cells Cytostatic activity
2009/6/10
Sea cucumber is a traditional food item in Asia and has been reported to exhibit antifungal, antitumor, and antioxidant bioactivity as well as other properties. In this study, sea cucumbers were treat...
Apoptosis-inducing Activity of Hot Water Extracts from the Sea Cucumber in Human Colon Tumor Cells
sea cucumber hot water extract Caco-2 cells
2009/5/31
To study the anti-tumor activity of sea cucumber extracts, human colon adenocarcinoma Caco-2 cells were exposed to hot water extract of sea cucumber. Morphological changes with apoptotic bodies were o...
Phenolic Content and Radical Scavenging Capacity of Kaffir Lime Fruit Peel Extracts Obtained by Pressurized Hot Water Extraction
Kaffir lime pressurized hot water extraction subcritical water extraction
2009/5/8
The effects of the pressurized hot water extraction (PHWE) parameters (extraction temperature: 100, 150 and 200°C and extraction time: 5, 10 and 15 min) on the total phenolic content and DPPH radical ...
Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads
broccoli hot water immersion quality storage
2009/3/18
Freshly harvested broccoli heads were immersed for 0, 1, 4 or 8 min into hot water at 45 °C, and then were hydrocooled rapidly for 10 min at 10 °C. Following these treatments, the broccoli were air-dr...
The characteristics of hot air-drying of green table olives (Domat variety) by using a tray dryer were studied. Air temperature varied from 40 to 70 °C with an air velocity of 1 m/s. Drying rate curve...
Determination of Total Serum Protein Levels Fed by Hot Smoked Rainbow Trout (Oncorhynchus mykiss) Diets in Rats
Oncorhynchus mykiss Diets Rats
2008/11/27
The effects on total serum protein levels of rats fed by hot smoked Rainbow trout (Oncorhynchus mykiss) were investigated. Four diets containing fresh and hot smoked rainbow trout flesh and vitamin we...