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天津科技大学食品营养与安全国家重点实验室王书军教授受邀担任国际知名期刊《Cereal Chemistry》副主编
天津科技大学食品营养与安全国家重点实验室 王书军 Cereal Chemistry 副主编 食品碳水化合物化学 营养学
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2022/5/12
Cereal Quality Characteristics as Affected by Controlled Atmospheric Storage Conditions
Cereal Quality Characteristics Storage Conditions
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2016/5/27
The quality of cereal grains during storage is affected by entomological, microbiological and environmental factors, resulting in physicochemical and organoleptic changes that lead to significant prod...
Fermentative Activity of Promising Yeasts for Cereal-based Beverages using CO2 Headspace Analysis
carbon dioxide modelling metabolic response
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2015/3/4
This article proposes an approach based on the evaluation of CO2
produced by Saccharomyces cerevisiae var. boulardii,
Kluyveromyces lactis × Saccharomyces cerevisiae, Saccharomyces pastorianus var...
Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber
bioavailability ferulic acid inflammation obesity wholegrain wheat
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2018/12/20
Background: Epidemiology associates whole-grain (WG) consumption with several health benefits. Mounting evidence suggests that WG wheat polyphenols play a role in mechanisms underlying health benefits...
Formulation of Infant Weaning Foods from Vegetable Proteins and Cereal
Infant Weaning Foods Vegetable Proteins
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2016/6/2
In developing countries, researchers have focused their attention on the possibility of formulation of infant weaning food from locally available, vegetable proteins and cereal to reduce frequent mate...
Effect of Storage Period and Packaging on the Shelf Life of Cereal Bran Incorporated Biscuits
Storage Period Cereal Bran Incorporated Biscuits
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2016/6/1
Both full fat and defatted cereal brans were blended with wheat flour at different levels to prepare nutritive biscuits. Product making, sensory and texture quality were assessed to find out the most ...
Cereal β-glucans and their significance for the preparation of functional foods – a review
cereals oats β-glucans fibre functional food health benefit application
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2014/2/25
Cereals are generally known to have a positive influence on the general state of the human organism. The attention of the nutritional experts is paid especially to oats and barley. Besides their acces...
Effect of Whey Concentrate Addition on the Chemical, Nutritional and Sensory Properties of Tarhana(a Turkish Fermented Cereal-based Food)
tarhana whey concentrate nutritional properties viscosity
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2010/2/3
In this study, Tarhana, which is a traditional and nutritious Turkish cereal food, was supplemented with whey concantrate (WC) in stead of yoghurt. The effects of WC addition on the chemical, nutritio...
Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
acrylamide cereals raising agents
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2014/3/11
The aim of the work was to compare the impact of different salts such as monovalent and divalent chlorides, hydrogencarbonates, phosphates and lactate on acrylamide formation in cereal model system du...
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
acrylamide gingerbread L-asparaginase raising agent
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2014/3/10
Acrylamide as a probably carcinogenic compound is known to be formed in many high thermally treated products with a natural occurrence of amino acid asparagine and reducing sugars as well. Cereal prod...
Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry(Morus alba L.)Leaves
mulberry leaves extrusion instant cereal beverage powders
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2010/2/3
On account of studying the feasibility of the production instant cereal beverage powders admixed with mulberry leaves by extrusion process, a box-behnken design of the response surface methodology (RS...
Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products
Maillard reaction fluorescent intermediate compounds (FIC) breakfast cereals
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2014/3/3
Fluorescent Maillard compounds measurement provides more specific information on the extent of the Maillard reaction than other unspecific tools to monitor the reaction, and is suitable, as the first ...