搜索结果: 1-15 共查到“食品科学技术基础学科 fruits”相关记录20条 . 查询时间(0.208 秒)
Six Pentacyclic Triterpenes in Mature Olive Fruits “Picual”
Pentacyclic Triterpenes Mature Olive
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2016/6/2
This study developed a procedure for extraction and for isolation through “Partition” of a mixture of six pentacyclic triterpenes from mature green fruit of “Egyptian” olive cultivar “Picual”. The fru...
Selected fruits and vegetables: comparison of nutritional value and affordability
dietary cost elderly people nutrient profile nutrient score
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2015/5/18
We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vita...
Development and Nutritional Impact of Ready to Serve (RTS) Juice from Selected Edible Resources Including Indigenous Fruits and Vegetables of Indian Origin
Development and Nutritional Impact Selected Edible
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2016/6/2
The aim of the research work is to formulate a nutritional juice to fulfil the nutritional requirements of human being through cost effective manner. Thus, the developmental strategy is to produce a n...
Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars
quince (Cydonia oblonga Mill.) organic acids pectins vitamin C mineral elements
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2014/2/26
The basic chemical characteristics of 22 quince (Cydonia oblonga Mill.) genotypes and cultivars were determined: dry matter content, soluble solid content, the contents of organic acids, pectins, and ...
Nutritional Composition of Grewia Species (Grewia tenax (Forsk.) Fiori, G. flavescens Juss and G. Villosa Willd) Fruits
Amino acids G. tenax (Forsk.) Fiori G. villosa Willd Grewia flavescens Juss
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2010/9/30
Analysis of the nutritional composition of fruits of three species of Grewia (G. tenax, G. flavescens and G. villosa) were carried out. The proximate composition as well as the content of amino acids,...
高氧气调对果蔬采后生理和品质影响研究进展（Progress in Effects of High Oxygen on Postharvest Physiology and Quality of Fresh Fruits and Vegetables）
果蔬 气调贮藏 高氧
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2009/8/11
高氧(21%～100%)能有效地抑制果蔬无氧呼吸代谢、组织酶促褐变以及风味损失，因此，已成为一种新的贮藏方式。综述了高氧气调对果蔬呼吸代谢、乙烯合成、组织褐变、活性氧代谢、挥发性物质和营养物质、色泽和质地以及果蔬腐烂等采后生理和贮藏品质的影响，分析了目前高氧气调研究中存在的不足和今后的研究方向，为果蔬高氧气调的深入研究提供参考。
Non-Destructive Techniques for Quality Evaluation of Intact Fruits and Vegetables
non-destructive methods quality evaluation MRI
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2009/7/8
Consumers are now more conscious about quality and source of their foods. Attempts made to determine the quality of food materials are numerous, but most of them are destructive in nature. In recent y...
Purification and Some Properties of Pectinesterase from Fruits of a Miniature-Fruited Red Type Tomato
pectinesterase tomato fruits affinity chromatography
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2009/7/8
A pectinesterase (E.C. 3.1.1.11, pectin pectylhydrolase) from the ripening stage of fruits of a miniature-fruited red type tomato (Mini-tomato) was purified 247 fold with yield of 26% by ammonium sulf...
Cis-Trans Isomers of β-Carotene in Fresh Vegetables and Fruits
cis-β-carotene trans-β-carotene vegetables
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2009/7/7
The composition of cis-trans isomers of β-carotene in fresh vegetables and fruits was studied using high performance liquid chromatography (HPLC) with a photodiode array detector. All-trans-β-carotene...
Enzymatic Deodorization with Raw Fruits, Vegetables and Mushrooms
enzymatic deodorization raw fruits raw vegetables
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2009/7/7
Abilities of 31 kinds of raw fruits, 33 kinds of raw vegetables, and 2 kinds of raw mushrooms to remove the odor of methylmercaptan were examined. Apple, pear, loquat, peach, plum, prune, apricot, che...
DPPH Radical-Scavenging Activity and Polyphenol Content in Dried Fruits
dried fruits fresh fruits ascorbic acid
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2009/6/18
The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and polyphenol content of 25 dried fruits were evaluated and compared with fresh fruits. The contribution of ascorbic acid to this ...
Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method
mango Mangifera indica L. ‘Keaw’ odor detection threshold
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2009/6/18
Odor detection thresholds of optically active compounds and other volatile compounds found in the oil of yellow Keaw mangoes were determined. Odor intensity of individual components was evaluated by L...
Changes in Pectic Polysaccharides during the Ripening of Cherry Tomato Fruits
pectin cherry tomato fruits ripening polygalacturonase
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2009/6/17
Pectic polysaccharides in cherry tomato fruits (Pepe) have been studied at three stages of ripening (immature-green, mature-green, and mature-red). The alcohol-insoluble solids obtained from the fruit...
Inhibitory Effect of Vegetables, Fruits and Herbs on a-Glucosidase in an Immobilized
Immobilized enzyme a-glucosidase Inhibition
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2009/5/31
which mimics the small intestinal membrane, was applied to the screening of several kinds of vegetables,
fruits and herbs in terms of their inhibitory effects on a-glucosidase (AGH).
AGH was partial...
Foreign Substance Detection in Blueberry Fruits by Spectral Imaging
foreign substance detection spectral imaging blueberry
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2009/5/31
Spectral analysis and image processing of the spectral images of blueberries and several foreign substances clarified that plant organs could be detected by the second derivative absorbance image at 6...