搜索结果: 1-15 共查到“食品加工技术 R-D model”相关记录20条 . 查询时间(0.295 秒)
Evaluation of Rhodotorula growth on solid substrate via a linear mixed effects model
confidence intervals giant colony growth curves image analysis solid substrate cultivation
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2014/2/25
The growth of Rhodotorula glutinis and Rhodotorula mucilaginosa was studied under optimal and stress cultivation conditions at 10°C and 20°C for 14 days. The method of image analysis was used to deter...
Hot-Air Drying Model for Udon Noodles
udon noodles mathematical model drying curve hot-air
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2009/7/8
Experimental drying curves of udon noodles in an air temperature (dry bulb) range of 15 to 65°C and a relative humidity range of 60 to 80% were evaluated to develop an appropriate mathematical model t...
Development of Food Kansei Model and Its Application for Designing Tastes and Flavors of Green Tea Beverage
Food Kansei Model green tea beverage principal component analysis
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2009/6/18
The Food Kansei Model has been developed to formulate the causal relationships between the analyzed characteristics and perceived quality of food products. It was applied to correlate the physicochemi...
Model for Aerobic Growth of Bacillus Amyloliquefaciens in Processed Soy Sauce under Various Conditions of Temperature, Initial Dry Cell Mass and Ethanol Concentration
liquid seasoning genus Bacillus predictive microbiology
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2009/6/10
Construction of a predictive model for hygenic management of liquid foods was attempted by investigating the effects and interactions of storage conditions on the aerobic growth kinetics of Bacillus a...
A Model for Converting Solid State Fermentation Growth Profiles Between Absolute and Relative Measurement Bases
solid-state fermentation microbial growth kinetics logistic equation
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2009/3/19
A mathematical model is developed for converting between the two measurement bases commonly used in the construction of growth profiles in solid-state fermentation, namely absolute mass ratio m(dry bi...
Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
cereal products Maillard reactions baking temperature newly formed compounds sugar type
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2014/3/10
This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system. Four NF...
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....
Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system
Lactococcus antilisterial activity lactic acid nisin Listeria UHT milk
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2014/3/10
The work was aimed at the growth suppression of cultured listerias strains by cultured lactococci strains or commercial mesophilic cheese cultures during common cultivations in the model UHT milk syst...
Inhibition of the Decrease of Volatile Esters and Terpenes During Storage of Wines and a Model Wine Medium by Wine Phenolic Extracts
wine volatiles aroma acetate esters
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2009/3/3
The effect of red wine phenolic extracts on the stability of wine volatile esters and terpenes was examined. Muscat (white) and Xinomavro (red) wines were enriched with each extract at 120 or 200 mg/L...
Development of Specified Protocols and Methodology in the Application of Food Kansei Model for the Optimal Design of Danish Pastry
Danish pastry food kansei model texture properties creep test
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2010/2/3
Significant physicochemical properties of Danish pastry samples have been identified to establish a methodology for optimally designing product with maximized palatability, using the food kansei model...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Selected Meaty Aroma Compounds Meat Model System
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2008/11/26
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Effect of pH and Water Activity Selected Meaty
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2016/5/31
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as ...
Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese
processed cheese rheological analysis
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2008/3/31
Torsional fracture was used to map changes in large-strain rheological properties of a model processed cheese that contained 20% protein (rennet casein), 27% anhydrous milk fat, 1.5% NaCl, and 1 to 3%...
Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
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2008/3/28
Ice crystal size distributions of dynamically frozen model solutions and ice cream after hardening were determined through image analysis using low temperature scanning electron microscopy. The effect...
Survival of Lactic Acid Bacteria in a Dynamic Model of the Stomach and Small Intestine: Validation and the Effects of Bile
survival lactic acid bacteria gastrointestinal model bile
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2008/3/27
This study was conducted to validate a dynamic model of the stomach and small intestine to quantify the survival of lactic acid bacteria and to assess the influence of gastrointestinal secretions. The...