搜索结果: 1-11 共查到“食品加工技术 degradation”相关记录11条 . 查询时间(0.087 秒)
Degradation of Selected Nutrients in Sunflower Oils during Long-Term Storage
β-carotene long-term storage oxidative stability
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2014/11/28
We investigated the influence of long-term storage (10 months) at an average ambient temperature of 25°C on oxidative stability of sunflower oils (made in Slovakia, Czech Republic, Austria, and Hungar...
Integrated Approach to Mathematical Modelling of Atrazine Degradation in Different Reaction Systems
atrazine biodegradation kinetics mathematical modelling computer simulation
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2010/12/21
Based on the known approaches and published mathematical models, as well as on
theoretical consideration using our experimental data, the integrated approach to mathematical
modelling of atrazine bi...
Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork
Jinhua pork temperature eating quality protein degradation ultrastructure
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2012/8/14
BACKGROUND: Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating temperature on some eating quality indicators, protein degrada...
Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin
inulin di-D-fructose dianhydrides DFDA NMR bakery products
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2014/3/10
From inulin which had been heated for 30 min at 200°C, four di-D-fructose dianhydrides (DFDAs) were isolated using flash chromatography and final purification by semipreparative HPLC, followed by iden...
Modelling the Effect of Headspace Oxygen Level on the Degradation of Vitamin C in a Model Fruit Juice
oxygen permeability vitamin C fruit juice ascorbic acid dehydro ascorbic acid
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2014/3/10
Fruit juices are a significant source of vitamin C in the human diet and therefore their nutritional value is mainly related to the amount vitamin C they contain (KABASAKALIS et al. 2000; MANSO et al....
Plant α-Glucosidase: Molecular Analysis of Rice α-Glucosidase and Degradation Mechanism of Starch Granules in Germination Stage
α-glucosidase starch granules starch granule-binding sit
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2008/4/20
In germination of plant seeds, storage starch is principally degraded by the combination of amylolytic enzymes. As starch is an insoluble granule, a conventional view of the degradation pathway is tha...
Properties and Application of Enzymes for Bacterial Glycogen Biosynthesis and Degradation
branching enzyme cyclization dextrin glycogen ADP-glucose pyrophosphorylase
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2008/4/20
Structures and properties of enzymes for bacterial glycogen metabolism have been investigated. Branching enzyme (BE, EC 2.4.1.18), which is responsible for α-1,6 glucosidic linkages of glycogen, was f...
Exopolysaccharide Production by Streptococcus salivarius ssp. thermophilus Cultures. 2. Distinct Modes of Polymer Production and Degradation Among Clonal Variants
Streptococcus salivarius ssp.thermophilus mucoid character clonal heterogeneity
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2008/3/19
A population of Streptococcus salivarius ssp. thermophilus S22 was clonally heterogeneous in polymer production and the mucoid character of colonies. Weak, moderate, or hyper-producing clones could be...
Formation of carboxylic acids during degradation of monosaccharides
carboxylic acids hydroxycarboxylic acids lactones oxidation Cannizzaro reaction benzilic acid type rearrangement peroxodisulfate
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2014/3/3
The formation of low molecular carboxylic and hydroxycarboxylic acids as well as sugar and deoxysugar acids from monosaccharides (D-glucose, D-fructose, D-arabinose, DL-glyceraldehyde, and 1,3-dihydro...
Formation of α-hydroxycarbonyl and α-dicarbonyl compounds during degradation of monosaccharides
monosaccharides α-hydroxycarbonyl compounds α-dicarbonyl compounds retro-aldol reaction peroxodisulfate acetol 1,3-dihydroxyacetone glyceraldehyde glycolaldehyde acetoin 1-hydroxybutan-2-one lactaldehyde glyoxal methylglyoxal ethylglyoxal butane-2,3-dione 1-hydroxybutane-2,3-dione pentane-2,3-dione
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2014/3/4
The formation of α-hydroxycarbonyl and α-dicarbonyl compounds from monosaccharides (glucose, fructose, arabinose, glyceraldehyde, and 1,3-dihydroxyacetone) was studied in three different model systems...
Degradation of Soybean Protein by an Acid Proteinase from Monascus anka
degradation acid proteinase Monascus fungus red koji tofuyo
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2010/11/23
Degradation of soybean protein by Monascus-proteinase was investigated in order to reveal the role of the enzyme in the process of tofuyo ripening. The ratio of trichloroacetic acid-insoluble nitrogen...