搜索结果: 1-10 共查到“食品科学技术 selection”相关记录10条 . 查询时间(0.109 秒)
Determination of Fluoride in Antarctic Krill (Euphausia superba) Using Ion Chromatography and its Pretreatments Selection
fluoride in krill fluoride quantification
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2015/3/4
A rapid, sensitive and reliable method to quantify fluoride in Antarctic krill has been established. Four different pretreatment methods were used for the extraction of fluoride: double-deionised wate...
南丰蜜桔可溶性固形物近红外特征波段选择（Selection of NIR Characteristic Wavelength Bands for Soluble Solids Content in Nanfeng Mandarin Fruit）
南丰蜜桔 可溶性固形物 近红外光谱 间隔偏最小二乘法
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2009/8/11
探讨了在350～1800nm波段范围内不同光谱预处理方法对提高模型预测能力和稳定性的作用，但其效果不如间隔偏最小二乘法显著。通过间隔偏最小二乘特征波段选择方法，确定了南丰蜜桔可溶性固形物特征波段为：642～787nm、861～1006nm、1080～1152nm和1226～1371nm。采用30个未参与建模的南丰蜜桔样品，预测特征波段建模模型，预测模型的相关系数为0.95，预测均方根误差为0.55...
Selection of a Culture Medium for Reducing Costs and Enhancing Biomass and Intracellular Polysaccharide Production by Agaricus blazei AB2003
Agaricus blazei intracellular polysaccharide mycelial growth
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2009/8/10
A practical medium for reducing costs and enhancing both biomass and intracellular polysaccharide (IPS) production by a newly screened Agaricus blazei AB2003 has been selected. The results show that I...
Selection of Salt-tolerant Yeast Strains Accumulating Glucosylceramide
Glucosylceramide salt-tolerant yeast Debaryomyces hansenii
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2009/6/10
Debaryomyces hansenii NBRC 0855 accumulated high amounts of glucosylceramide relative to 25 strains of salt-tolerant yeasts in the genera Candida, Debaryomyces, Kodamaea, and Pichia. The constituents ...
Selection of Co-Substrate and Aeration Conditions for Vanillin Production by Escherichia coli JM109/pBB1
Escherichia coli vanillin ferulic acid
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2009/3/17
Yeast extract, Luria-Bertani medium and tryptone were tested as co-substrates for vanillin production from ferulic acid by resting cells of Escherichia coli JM109/pBB1. Yeast extract proved to be the ...
The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops
sweets acid taste sweet taste sensory evaluation
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2014/3/10
The objective of this work was to choose an optimal rate of citric acid and sweeteners for lemon flavoured drops. Two model samples with defined concentrations of citric acid and two commercial sample...
Selection and Properties of Lactobacillus Mutants Producing -Acetolactate
Lactobacillus -acetolactate diacetyl -acetolactate decarboxylase
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2008/3/28
Many lactobacilli produce diacetyl, a desirable aroma in some fermented dairy products. The objective of the present work was to obtain mutants of lactobacilli that were deficient in -acetolactate dec...
Selection of Resin for Column Treatment to Remove Odorants in Fish Sauce
odorants volatile compounds column treatment
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2010/11/23
Amberlite XAD-2 was selected as a suitable resin for column treatment to remove odorants in fish sauce samples. Amberlite XAD-2 could treat up to 700 times its volume of fish sauce. Headspace gas chro...
Selection of Lactic Acid Bacteria Suitable for Fermented Tomato Juice and Changes in Components Due to Fermentation
diacetyl acetoin nutritional requirement carotenoid
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2010/11/23
In order to optimize production of fermented tomato juice, suitable lactic acid bacteria were selected, and the changes in constituents during fermentation were investigated. Fermentation and sensory ...
Selection of Aroma Components to Predict Sensory Quality of Kenyan Black Teas Using a Genetic Algorithm for Multiple Linear Regression Models
black tea aroma genetic algorithm multiple regression analysis
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2010/11/22
A genetic algorithm (GA) was applied to optimizing sets of aroma components in black teas for calculating multiple linear regression (MLR) models to predict sensory scores. Selections of components we...