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Optimisation of method of fermentation of cabbage juice
fermentation cabbage juice optimisation organic acids biogenic amines sensory analysis
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2014/3/19
Cabbage juices were inoculated with various microorganisms (Lactobacillus plantarum 92H, Lactobacillus plantarum CCM 7039, a mixed starter culture consisting of Lactobacillus plantarum 92H and Sacchar...
Wheat flour fermentation study
wheat flour fermented dough fermentograph baking test maturograph oven rice recorder
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2014/3/19
Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough. Analytical traits (ash and protein contents...
Liquid chromatographic determination of biogenic amines in a meat product during fermentation and long-term storage
biogenic amines polyamines HPLC determination food dry fermented sausage ripening storage
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2014/3/19
Liquid chromatographic procedures employing two derivatisation reagents, dansylchloride and o-phthaldialdehyde (OPA), were compared and applied for the determination of biogenic amines in meat product...
Effects of Fermentation under Enriched Oxygen Atmosphere on Clonal Black Tea Aroma Complex
fermentation under enriched oxygen atmosphere volatile flavor compounds quality
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2010/11/23
Enriching the atmosphere of fermenting “dhool” (macerated leaf) with oxygen led to faster production of some black tea volatile flavor compounds (VFC). There was a general rise in the total amounts of...
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 ...
Fate of a Major Soybean Allergen, Gly m Bd 30K, in Rice-, Barley- and Soybean-Koji Miso (Fermented Soybean Paste) during Fermentation
soybean allergen Gly m Bd 30K hypoallergenic food
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2010/11/23
Miso (fermented soybean paste) had been shown to contain negligible or no Gly m Bd 30K, a major soybean allergen, by a sandwich enzyme-linked immunosorbent assay (ELISA). The fate of the allergen in m...
Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations
color parameters anthocyanins pigments in wine
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2010/11/23
A red wine was made from must consisting of dried roselle calyces, water, yeast extract, sugar, and NH4H2PO4. The pHs of wine samples were adjusted to various values within the range 2.5 to 4.0, or SO...
Changes in Carrot Juice Components Due to Fermentation by Selected Lactic Acid Bacteria
lactic acid fermentation diacetyl color carotenoid
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2010/11/22
Lactic acid bacteria were evaluated for suitability in producing a fermented carrot juice. All nine strains of lactic acid bacteria studied grew well in the juice. Sensory evaluation indicated that L....
Changes in 23Na Nuclear Magnetic Resonance Signal, Water Activity and Saltiness of Miso during Fermentation
water activity saltiness miso
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2010/11/22
Changes in saltiness evaluated by sensory analysis, 23Na nuclear magnetic resonance (NMR) signal and water activity (aw) of miso during fermentation were investigated. The line width (full width at ha...
Reduction of the Soybean Allergenicity by the Fermentation with Bacillus natto
soybean allergen IgE Bacillus natto
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2010/11/22
We investigated the effects of the fermentation with Bacillus natto on the allergenicity ascribed to the major soybean allergen, Gly m Bd 30K. Time dependent decreases in 1) reactivity for IgE antibod...