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Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples
drying kinetics convection drying apple pre-treatment rehydration colour
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2014/3/10
The aim of this research was to determine the influence of the process parameters and pre-treatment methods on the quality and drying kinetics of apple samples of the Florina variety using standard an...
Biochemical and Functional Properties of Sardinella（Sardinella aurita）By-Product Hydrolysates
fish protein hydrolysates heads and viscera sardinella by-product
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2009/3/3
Fish protein hydrolysates (FPHs) with different degrees of hydrolysis (DH of 6.62, 9.31 and 10.16) were prepared from heads and viscera of sardinella (Sardinella aurita) by treatment with Alcalase®...
Simulation of Microbial Growth in Food Using Its Estimated Temperature
temperature estimation heat conduction equation growth model alert system
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2010/3/5
Recently we developed a method that estimates the temperatures of a cylindrical sausage exposed at various temperature patterns (FSTR 14:111-116, 2008); the method was based on the heat conduction law...
研究了红心薯片的常压油炸工艺，结果表明：(1)薯片护色条件为NaHSO30.10%＋柠檬酸0.10％浸泡5 min，而后在95～100℃的热水烫漂3 min；(2)脱水温度为60℃，120 min，即油炸前半成品的含水率控制在42％左右；(3)冻结温度为-32℃，时间控制30 min；(4)甘薯薯片的最佳油炸条件为油炸温度170℃，油炸时间1 min，料油比1∶5～1∶4。 依此工艺油炸的薯片，色...
茶叶是一种广受欢迎的天然营养保健饮品，它不但有独特的清香味，而且含有多种健身防病的成份。利用茶末、茶汁可制成多种独具特色的保健食品，其色、香、汁俱佳。
Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging
aminopeptidases peptides free amino acids
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2010/11/24
It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is invol...
Preventive Production of Beer against Oxidation—Recent Advances in Brewing Technology
beer oxidation stale flavor malt hops
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2010/11/24
Attempts to find a solution to the problem of beer staling have been unremitting: hundreds of articles have been published during the last few years alone. This paper introduces recent developments in...
Classification of High Acid Satsuma Mandarins by Near Infrared Transmittance Spectroscopy
citric acid NIR transmittance spectroscopy PLS
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2010/11/23
On-line measurement of sugar content in satsuma mandarins was already achieved using NIR transmittance spectroscopy. The feasibility of simultaneous measurement of citric acid content was investigated...
A Nonfermented Bread-Like Food Leavened by Microwave Heating
quick bread microwave heating leavening process quick breadmaking
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2010/11/24
A nonfermented bread-like food, quick bread, was prepared using microwave heating in the leavening process and yogurt as the acidifying agent. The use of microwave heating effectively shortened the ti...
Effect of Starch Properties on the Extent of Breakage of Non-Glutinous Dried Rice Cake
breakage of dried rice cake α-amylase degradation of starch
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2010/11/23
This study was conducted to determine the reason why dried rice cakes for non-glutinous rice crackers (Senbei) often break in the production process. Breakage after drying at 40°C for 12 h was found t...
Antimicrobial Action of 2-Thioxo-3-pyrrolidinecarbaldehyde, a Major Thiolactam Compound Generated from the Pungent Principle of Radish in an Aqueous Medium
antimicrobial action bactericidal activity sporicidal activity
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2010/11/23
2-Thioxo-3-pyrrolidinecarbaldehyde (TPC), a major product generated from the pungent principle of radish in an aqueous medium was studied to characterize the mode of antimicrobial action. The minimum ...
Quality Evaluation of Edible Oils by Proton Nuclear Magnetic Resonance Measurement
1H-NMR external proton standard
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2010/11/22
1H-nuclear magnetic resonance (NMR) method using dioxane as the external proton standard was established to evaluate the quality of edible oils. The number of olefinic protons (OP) in oil was determin...
Effect of Lipid on the Compressive Fracture Stress of Concentrated Amorphous Solution in Frozen Foods
fracture stress yield stress tofu
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2010/11/22
The compressive fracture stress of lipid-free tofu was measured at temperatures between −20°C and −196°C and compared with that of lipid-containing tofu to examine the effect of lipid on t...