搜索结果: 1-15 共查到“食品加工技术 comparison”相关记录19条 . 查询时间(0.296 秒)
COMPARISON OF EXCISION, SWABBING AND RINSING SAMPLING METHODS TO DETERMINE THE MICROBIOLOGICAL QUALITY OF BROILER CARCASSES
excision swabbing sampling microbiological broiler carcasses
2012/8/14
Skin excision, swabbing with cotton wool and whole carcass rinse are three common samplingmethodsof poultry carcasses.Theobjective of this studywastocompare the three different sampling methods for en...
Comparison of Expansion During Fermentation on Medium-Chain Triacylglycerols Oil-Based and Butter Fat-Based Doughs
Dough medium-chain triacylglycerols oil-based fermentation
2010/9/30
Expansion during fermentation on Medium-Chain Triacylglycerols (MCT) oil-based doughs
compared to butter fat-based doughs were studied, and the mechanism of fermentation accelerator of MCT oilbased i...
Comparison of two clean up techniques in isolation of ochratoxin A from red wine
ochratoxin A solid phase extraction immunoaffinity column carbon adsorbents
2014/2/27
Two procedures for the extraction of ochratoxin A (OTA) from red wine – the reference clean up procedure using specific immunoaffinity column (IAC), and solid phase extraction (SPE) in which an active...
A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING
heat change intermuscular connective tissue beef semitendinosus muscle water bath microwave heating
2012/8/13
The main objective of this study was to characterize the thermal properties of intramuscular connective tissue (IMCT) and collagen in beef semitendinosus (ST) muscle from Chinese yellow bulls during w...
Comparison of Light-Colored Soy Sauce（Usukuchi）with Regular Soy Sauce (Koikuchi) on Rheological Properties of Various Boiled Vegetables
soy sauce rheological property firmness boiled food
2009/5/31
Effects of light-colored (Usukuchi) and regular soy sauces (Koikuchi) on rheological properties of boiled foods were determined using a rheometer. The amounts of soy sauces were added to the ingredien...
Comparison of Characteristics of Fermented Salmon Fish Sauce Using Wheat Gluten Koji with those Using Soy Sauce Koji
fish sauce wheat gluten salmon
2009/5/31
A new method for producing fermented fish sauce was developed to improve the taste of the fish sauce.
The method involved the production of a fermented sauce, seasoning liquid from salmon that was
e...
Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains
Saccharomyces paradoxus wine volatile compounds sensory characteristics
2009/3/20
The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus...
A Comparison of Methods Used to Define the Phenolic Content and Antioxidant Activity of Croatian Wines
wine antioxidants polyphenols antioxidant activity
2009/3/16
Concentrations of phenolic antioxidants and antioxidant activities were determined for three different vintages of red varietal Plavac mali wines (Grgich), white varietal Posip wines (Grgich) and whit...
Development and Validation of a Microplate-based β-carotene Bleaching Assay and Comparison of Antioxidant Activity (AOA) in Several Crops Measured by β-carotene Bleaching, DPPH and ORAC Assays
AOA β-carotene bleaching assay DPPH assay ORAC assay Trolox plate reader tocopherol
2010/3/5
The reproducibility and reliability of the micro-β-carotene-linoleic acid bleaching (BCB) assay have been improved, enabling comparison to the antioxidant activity (AOA) of extracts from eleven kinds ...
Use of Bovine Primary Mammary Epithelial Cells for the Comparison of Adherence and Invasion Ability of Staphylococcus aureus Strains
Staphylococcus aureus adherence invasion epithelium
2008/6/27
Adherence and invasion of epithelial cells are thought to play a role in the pathogenesis of Staphylococcus aureus mastitis. A cell culture model with primary mammary epithelial cells originating from...
Comparison of Newly Isolated Strains of Lactobacillus delbrueckii subsp. lactis for Hydrogen Peroxide Production at 5°C
Lactobacillus hydrogen peroxide
2008/4/1
Isolates of Lactobacillus delbrueckii subsp. lactis obtained from raw milk samples were compared for the ability to produce hydrogen peroxide (H2O2)at 5°C. Nineteen out of 101 lactobacilli isolated we...
Comparison of Associative Growth and Proteolytic Activity of Yogurt Starters in Whole Milk from Camels and Cows
camel milk growth proteolysis yogurt starter cultures
2008/3/25
Growth and proteolytic activities were studied using yogurt starter cultures incubated in pasteurized whole milk from camels and cows at 42°C as single and mixed cultures. In general, the growth of fo...
Comparison of Milk Proteins Using Preparative Isoelectric Focusing Followed by Polyacrylamide Gel Electrophoresis
comparison milk proteins preparative isoelectric focusing two-dimensional analysis
2008/3/22
The major proteins in milks from bovine, caprine, porcine, and murine animals and from humans were compared using a two-dimensional analysis method. In the first dimension, proteins were separated by ...
Comparison of Calcium-Induced Associations of Bovine and Caprine Caseins and the Relationship of s1-Casein Content to Colloidal Stabilization: A Thermodynamic Linkage Analysis
colloidal stability calcium binding casein thermodynamic linkage analysis
2008/3/19
In milk, s1-, s2-, ß-, and -caseins undergo association into colloidal complexes (casein micelles) that are visible with the electron microscope. Hydrophobic interactions and Ca2+ bonding are am...
Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods
wine phenolic compounds total antioxidant activity FCM PBM TEAC DPPH FR
2014/3/3
Folin-Ciocalteu reagent (FCM) and Price and Butler method (PBM) were used for spectrophotometric determination of the total content of phenolic compounds in 29 wines (8 white, 21 red). The average con...