搜索结果: 1-15 共查到“食品科学技术基础学科 optimization”相关记录27条 . 查询时间(0.078 秒)
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 ...
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 ...
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...
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...
链霉菌F0107液体发酵产木聚糖酶条件的优化（Optimization of Xylanase Production by Streptomyces F0107 under Submerged Fermentation）
链霉菌 木聚糖酶 筛选 发酵
2009/8/11
运用透明圈法从土样中筛选出产木聚糖酶放线菌80余株。对其中一株产酶情况较稳定的链霉菌菌株F0107进行了液体发酵的碳源、氮源、初始pH值、摇床转速及培养温度等条件的优化。实验表明，此菌株最适碳源为玉米芯水不溶性木聚糖，最适氮源为酵母浸膏与蛋白胨的复合氮源，最适初始pH值为5.0，最适产酶温度和最适摇床转速分别为32℃和140r/min。质量分数为0.4%的吐温80使菌株木聚糖酶产量提高41%，发酵...
乳链菌肽发酵玉米浆—糖蜜培养基的优化制备（Optimization Corn Steep Liquor—Molasses Fermentation Medium for Nisin）
乳链菌肽 玉米浆 糖蜜 Box-Behnken设计
2009/8/11
采用单因素试验方法对影响乳链菌肽效价的培养基组分进行了考察。结果表明，影响乳链菌肽效价的主要因素为糖蜜、玉米浆、K2HPO4、MgSO4。在此基础上，采用Box-Behnken设计及响应面分析法确定主要影响因子的最佳质量浓度。结果表明，当玉米浆质量浓度为233g/L，糖蜜质量浓度为27g/L，K2HPO4质量浓度为5.0g/L，MgSO4质量浓度为0.1g/L时，乳链菌肽效价为2491.8IU/m...
Optimization of Culture Conditions for Lichen Usnea ghattensis G. Awasthi to Increase Biomass
lichen usnic acid lipid peroxidation
2009/6/24
The aim of this study is to optimize the culture conditions for lichen Usnea ghattensis G. Awasthi in order to increase biomass and antioxidant metabolite production. The cultured lichen consisted of ...
Optimum Condition of High Pressure Treatment for the Preparation of Lysozyme-Dextran Complex Found by Random-Centroid Optimization
lysozyme-dextran complex high pressure random-centroid optimization
2009/6/18
The lysozyme-dextran complex (LDC) was prepared in the liquid state using high pressure treatment. This method was able to shorten the reaction period for the preparation of LDC and to suppress the fo...
Optimization of Emulsifying Activity of Soy Protein Isolate Using Computer-Aided Techniques
random-centroid optimization emulsion soy protein isolate
2009/6/17
The random-centroid optimization (RCO) method using computer was applied to determine the optimum conditions of the emulsifying activity of soy protein isolate. Levels of factors including the tempera...