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Dairy consumption in association with weight change and risk of becoming overweight or obese in middle-aged and older women: a prospective cohort study
cohort dairy obesity overweight weight
2018/11/28
Background: Studies have reported inconsistent findings on the association between dairy product intake and weight change and obesity. Only a few prospective studies have investigated the role of dair...
Usefulness of selected methods of colour change measurement for pork quality assessment
colour of pork sensory analysis WHC pork quality
2014/2/25
A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples o...
Seasonal Change of Volatile Compounds of Citrus sudachi during Maturation
headspace gas Citrus sudachi volatiles
2009/7/7
Seasonal change of volatile components in Citrus sudachi was monitored by headspace gas-chromatographic analyses. The limonene content increased sharply from 50.87% (unripe sudachi) to 87.23% (over-ri...
Change in Catalytic Property of Trypsin Immobilized on Support Activated with Glutaraldehyde in Lower Protogenic Solvent
glutaraldehyde enzyme immobilization solvent effect
2009/7/7
A variety of glutaraldehyde (GA) activated-aminopropyl controlled pore glass supports were prepared in lower protogenic solvents (methanol, ethanol, and n-propanol). When trypsin was used as the ligan...
Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods
non-destructive measurement dielectric property capacitance
2009/6/17
A continuous and non-destructive method for measuring the moisture content of foods during the drying process is proposed. Changes in the dielectric property (capacitance), weight and temperature of s...
Texture Change of Beef and Salmon Meats Caused by Refrigeration and Use of Pulse NMR as an Index of Taste
refrigeration salmon squeezable drip
2009/6/17
Food samples undergo various physical changes during long period refrigeration and their taste gradually diminishes. The amount of squeezable drip and salt-soluble protein in beef fillet and salmon me...
Banana Polyphenol Oxidase: Occurrence and Change of Polyphenol Oxidase Activity in Some Banana Cultivars during Fruit Development
polyphenol oxidase tyrosynase development period
2009/5/31
Occurrence of polyphenol oxidase (PPO, o-diphenol: oxygen oxidoreductase, EC.1.10.3.1) in the fruits of nine cultivars of banana (Musa spp.) commercially cultivated in China was investigated. All bana...
Change of Proteins in Instant Chinese Noodle by the Fermentation of Lactobacillus plantarum NRIC 0380 Affects the Noodle Quality
fermentation gluten instant Chinese noodle Lactobacillus plantarum
2009/5/8
The lactic acid fermentation of instant Chinese noodle sheet by Lactobacillus plantarum NRIC 0380 changed the noodle quality as evaluated by texture and sensory tests. This interesting change was indu...
Relationship between Change in Flow Property and Coalescence of Oil Droplets in Fish Meat Emulsion with Addition of Egg-White
fish meat emulsion egg-white flow property coalescence
2010/11/22
Fish meat emulsion was prepared from egg-white, very low lipid sardine meat, salad oil, and vinegar. Its flow property was investigated in relation to coalescence. The peak stresses at 0, about 10, an...