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Effects of Konjac Mannan Addition on the Properties of Pound Cakes
pound cake taste evaluation calorie intake suppression butter substitution
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2010/11/23
Konjac mannan absorbs large amounts of water and forms gels that can be used in various processed foods. Moreover, it is a very interesting saccharide in that it is not decomposed by enzymes in the hu...
Permeation of Water and Volatile Flavors through Packaging Films
film water flavor L-menthol
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2010/11/22
An experimental study has been carried out on the permeation of water and various flavors through packaging films used in commercial tobacco products. The permeation coefficients of these films were m...
Effect of High Electric Field on Shelf Life of Strawberries
strawberries shelf life high electric field
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2010/11/22
An effort was made to elongate the shelf life of strawberries by the application of an alternating current (60 Hz) high electric field (HEF). An internal voltage as high as 174 V was measured in a str...
Sorption Behavior of Flavors with Water Sensitive Ethylene-Vinyl Alcohol Copolymer Film in Aqueous Solution
sorption flavor water sorption
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2010/11/22
Water sorption into ethylene-vinyl alcohol copolymer (EVOH) film largely affected the sorption behavior of flavors in aqueous solution. For EVOH-F (vinyl alcohol content; 68 mol%), the sorptions of fl...
Personal Computer Based Food Engineering Education
personal computer software education
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2010/11/22
The availability, speed and affordability of personal computers (PCs) enable new possibilities in the education and training of Food Engineers. The use of PCs enables students to grasp complex concept...
Selection of Aroma Components to Predict Sensory Quality of Kenyan Black Teas Using a Genetic Algorithm for Multiple Linear Regression Models
black tea aroma genetic algorithm multiple regression analysis
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2010/11/22
A genetic algorithm (GA) was applied to optimizing sets of aroma components in black teas for calculating multiple linear regression (MLR) models to predict sensory scores. Selections of components we...
Changes in Nitrogenous Components and Bacterial Counts of Fermented Sardine with Rice-Bran Produced by Warmed Brewing
sardine Etrumeus micropus fermented sardine with rice-bran
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2010/11/22
FSR, “Iwashinukazuke,” is a fermented fish product which takes over 6 months for ripening. The warmed brewing method is able to shorten the ripening period to 100 days. This study aims at obtaining fu...
Limonoid Glucosides in Seeds of Shiikuwasha (Citrus depressa HAYATA)
limonoids limonoid glucosides HPLC Shiikuwasha
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2010/11/22
Limonoid glucosides extracted from seeds of Shiikuwasha (Citrus depressa HAYATA) grown in Okinawa were separated by column chromatography and high-performance liquid chromatography (HPLC), and then an...
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...
Microbial Sensor for the Determination of Ascorbic Acid Based on the Iron-Oxidizing Activity of Thiobacillus Ferrooxidans
biosensor Thiobacillus ferrooxidans ascorbic acid
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2010/11/22
A microbial sensor consisting of immobilized Thiobacillus ferrooxidans and an oxygen electrode were prepared for the determination of ascorbic acid (AsA). A linear relationship was obtained between th...