搜索结果: 1-15 共查到“食品科学技术 cooking”相关记录33条 . 查询时间(0.015 秒)
Cooking and Drying Process Optimisation of Shea (Butyrospermum parkii) Butter Extraction
shea nuts pretreatmen response surface methodology
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2014/11/28
Cooking and drying conditions of the shea butter extraction process were determined using a response surface methodology. The influence of cooking time, temperature, and nuts/water mass ratio, drying ...
The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle
non-heme iron bioavailability dialyzability
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2014/10/22
Chicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, ...
Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander
EPA content DHA content n-6/n-3 ratio fish silets convection steam oven
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2014/7/10
Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic,...
Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties
Cooking and Eating Varying Parboiling
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2016/6/2
Apart from the physical qualities such as hardness and “good head rice yield” usually associated with parboiling, the improvement or otherwise of cooking and eating/sensory characteristics of parboile...
Changes in wheat starch grains using different cooking methods：Insights into ancient food processing techniques
cooking experiments food processing starch grains analysis Triticum aestivum
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2014/1/16
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels
Zea mays L. cooking process phenolics β-carotene antioxidan
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2014/2/24
We evaluated the effect of three different cooking methods on antioxidant content and radical scavenging activity of sweet corn. Both fresh and frozen sweet corn kernels were boiled, microwaved, and s...
urification and Characterization of Lipase Produced by Aspergillus oryzae CJLU-31 Isolated from Waste Cooking Oily Soil
Lipase Produced Characterization
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2016/6/1
Lipase was one of the most important industrial enzymes and has diverse applications in food industry, detergent industry, fats and oil hydrolysis, peptide synthesis and pharmaceutical industries. The...
Studies on Antheraea mylilla Cocoonase and its Use in Cocoons Cooking
Cocoons Cooking mylilla Cocoonase
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2016/6/1
Cocoonase which is secreted as a natural phenomenon has its direct utility in softening of cocoons for reeling without altering the very organic nature of tasar silk. In the present study, efforts hav...
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
ultrasonic protease inhibitor incorporating treatment myofibrillar protein Caspase-3/7 Z-DEVD-fmk
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2014/2/25
The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was eva...
Kinetic Studies on Cooking of Pineapple Bakery Jam
Pineapple Bakery Jam Kinetic Studies
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2016/6/1
Cooking rate of pineapple bakery jam was investigated and the effect of cooking temperature, stirring speed and batch volume on rate constant was examined. The linear relationship between the logarith...
The Effects of Cooking Time on the Nutritional Parameters of Soya Milk
Soya Milk Nutritional Parameters
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2016/5/31
In this study, the effect of cooking time on the nutritional quality of soya milk was determined with a view of obtaining the approximate time at which soya milk should be cooked to have its optimum b...
Evaluation of Cooking Quality Characteristics of Advanced Clones and Potato Cultivars
Advanced Clones Potato Cultivars
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2016/5/31
For determination of cooking quality characteristics of advanced clones and potato cultivars, this experiment was conducted to determine the quality characteristics on the three advanced clones (39700...
Effect of Flour-Blasting Brown Rice on Reduction of Cooking Time and Resulting Texture
Effect of Flour-Blasting Brown Rice Reduction of Cooking Time Resulting Texture
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2014/5/23
Long-grain nonparboiled, long-grain parboiled, and American basmati-type brown rice were bombarded with parboiled rice flour particles to create microperforations on the water-resistant outer layer of...
Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast
Heterocyclic aromatic amines Cooking method Formation Chicken meat Duck meat
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2012/8/13
Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, de...
Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
isoflavones soybean foods cluster analysis
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2009/7/8
We evaluated the concentration and distribution of isoflavones in a total of 50 samples of soybean foods consumed daily in Japan by high-performance liquid chromatography (HPLC). A hierarchical cluste...