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Morphological and biochemical assessment of apoptosis in different skeletal muscles of bulls during conditioning
apoptosis caspase-3 conditioning postmortem skeletal muscle
2012/8/14
Apoptosis is a form of cell death that involves the changes of mitochondrial function and the regulated activation of caspase cascades, which selectively cleave cytoskeleton proteins and catalyze the ...
Food Biochemical Study on Fructans and Related Synthesis Enzymes
fructan fructo-oligosaccharide fructosyltransferase post-harvest Pichia pastris
2008/4/20
There are more than 500 kinds of oligosaccharide occurring in nature, and all of these are synthesized by chemical and enzymatic reactions. Various studies have recently identified physiological and p...
Cloning and Expression of an Oligo-1,6-glucosidase Gene from Arthrobacter globiformis I42 and Biochemical Characterization of the Recombinant Enzyme
oligo-1 6-glucosidase Arthrobacter globiformis dextran
2008/4/20
The gene encoding an oligo-1,6-glucosidase was cloned in terms of walking downstream from the glucodextranase gene of the chromosomal DNA of Arthrobacter globiformis I42. An open reading frame consist...
Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review
Brevibacterium linens cheese enzymology biochemical properties
2008/3/28
Brevibacterium linens is a major surface microorganism that is present in the smear of surface-ripened cheeses. The enzymology and biochemical characteristics of B. linens influence the ripening and f...
Biochemical changes during processing of traditional Jinhua ham
Jinhua ham Processing Proteolysis Lipolysis Flavor development
2012/8/13
Jinhua ham is the most famous traditional meat product of China and one of the most famed dry-cured hams in the world. Its processing consists of six stages: green ham preparation, salting, washing an...
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
Water-holding capacity Drip loss Calpain Proteolysis pH
2012/8/10
Unacceptable water-holding capacity costs the meat industry millions of dollars annually. However, limited progress has been made toward understanding the mechanisms that underlie the development of d...