搜索结果: 1-15 共查到“食品科学技术 chicken”相关记录35条 . 查询时间(0.191 秒)
Empirical Prediction and Risk Assessment of Chicken Egg Prices in China Using Support Vector Machine Algorithm
Chicken Egg Prices China
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2016/6/2
The study was aimed to predict and assess the prices and their corresponding fluctuations of chicken eggs in China with risk warning using Support Vector Machine (SVM) algorithm from the aspects of co...
The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle
non-heme iron bioavailability dialyzability
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2014/10/22
Chicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, ...
Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity
mitochondrial enzymes adulteration detection freezing meat
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2014/10/11
hypothesis, a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different s...
Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat
Staphylococcus spp. Enterococcus spp. susceptibility test identification antibiotic
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2014/2/24
We determined the antibiotic resistance of enterococci, coagulase negative staphylococci, and Staphylococcus aureus isolated from chicken meat samples. The antibiotic resistance of the isolated strain...
Differentiation between fresh and thawed chicken meats
citrate synthase meat freezing detection
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2014/2/24
Adulteration of fresh meat and its possible substitution with frozen and thawed meat represents a problem, since thawed meat has not only lower sensory qualities than fresh meat but also a lower price...
Effect of enzymatic modification on frozen chicken surimi
transglutaminase texture rheological NMR water activity DSC
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2014/2/24
The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynami...
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
myosin actin chicken meat marinades denaturation DSC
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2014/2/25
The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades ...
Effect of enzymatic modification on chicken surimi
transglutaminase texture rheology NMR water activity
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2014/2/25
The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molec...
Effects of camptothecin, etoposide and Ca2+ on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing
Caspase-3 Ageing Ca2+ Camptothecin Etoposide Apoptosis
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2012/8/14
Recently, a novel consideration has focused on the potential relationship of apoptosis and the protease caspases and the underlying mechanism for meat postmortem tenderization. In this study, apoptosi...
Spoilage of Chilled Chicken Meat and Liver by Psychrophilic Lipase
Psychrophilic Lipase Chicken Meat
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2016/5/31
In this study, the food spoilage by the action of psychrophilic lipase has been investigated with respect to chicken meat and liver, which are stored at chilling temperatures in many places like the s...
Effect of Natural Tenderizers on Physico-Chemical Properties of Chicken Gizzard and Goat Heart
Physico-Chemical Properties Chicken Gizzard
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2016/5/31
An investigation was conducted to evaluate the physico-chemical properties of chicken gizzard and goat heart treated with kachri (Cucumis trigonus Roxb.) and ginger (Zingiber officinale roscoe) as nat...
Cryoprotective effect of polydextrose on chicken surimi
thermal transitions temperature initial freezing point DSC DTA chicken surimi polydextrose
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2014/2/25
Two thermal analysis techniques – Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA), – were used to study the cryoprotective effects of polydextrose on chicken surimi. Th...
Nucleotides in broiler chicken diet: effect on breast muscles quality
dietary nucleotide meat broiler chicken
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2014/2/25
The study evaluated the effects of nucleotide dietary supplementation on the physical and nutritional characteristics of the Pectoralis major muscle of male broiler chickens (n = 60 000), divided into...
Radiation Sensitivities of Listeria monocytogenes Isolated from Chicken Meat and Their Growth at Refrigeration Temperatures
refrigeration temperature chicken meat food-borne disease
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2010/11/24
Listeria monocytogenes were isolated in 5 lots, more than one cell in each 25-g sample of 10 lots of chicken meat, which was obtained from several different areas in Japan. From taxonomic study, the p...
Effect of Growth Enhancers on Quality of Chicken Meat During Cold Storage
Chicken dietary supplementations meat quality
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2010/9/30
This study was conducted to assess the effect of some growth enhancers as dietary onion & garlic (Allium sativum) and vitamin E supplementation with water on the meat quality parameters of broiler chi...