搜索结果: 1-15 共查到“工学 freezing”相关记录27条 . 查询时间(0.123 秒)
Impact of freezing on flavonoids/radical-scavenging activity of two onion varieties
Allium cepa L. anthocyanins flavonols domestic storage frozen onions
2015/7/28
Flavonols, anthocyanins, and radical-scavenging activity of two Portuguese onion cultivars (Branca da Póvoa, white; and Vermelha da Póvoa, red) were evaluated simulating domestic freezing conditions (...
Freezing point of raw and heat-treated goat milk
cryoscopy milk goats pasteurization freezing point
2015/6/4
The freezing point (FP) was established in 48 bulk tank samples of raw and 48 samples of pasteurized goat milk that were collected in the course of lactation. Alongside, non-fat solids (NFS) content w...
Effect of freezing rate and comminution on dielectric properties of pork
radio-frequency heating microwave heating meat properties meat batter
2014/2/24
The impact of comminution and the freezing rate on the dielectric properties (ε' and ε'') of meats measured at frequencies used for cooking, i.e. radio frequency, RF (27.12 MHz), and microwave, MW (91...
Antioxidant potential of spinach, peas and sweet corn in relation to freezing period
antioxidant activity freezed phenolic content food raw material
2014/2/24
We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant ac...
Freezing Transition, Characteristic Polynomials of Random Matrices, and the Riemann Zeta-Function
Freezing Transition Characteristic Polynomials Random Matrices the Riemann Zeta-Function
2012/2/24
We argue that the freezing transition scenario, previously explored in the statistical mechanics of 1/f-noise random energy models, also determines the value distribution of the maximum of the modulus...
The objectives of this study were to investigate the influence of osmotic solutions and their concentration on mass transfer and observe any effect on lycopene content, color and melting temperature (...
Stability of the oxidative stress marker, urinary 8-hydroxy-2'-deoxyguanosine (8-OH-dG), when the sample urine undergoes several cycles of freezing and thawing
oxidative stress marker urinary 8-hydroxy-2'-deoxyguanosine (8-OH-dG) when the sample urine undergoes several cycles freezing thawing
2013/9/30
We examined the stability of urinary 8-hydroxy-2'-deoxyguanosine (8-OH-dG) when the sample urine undergoes several cycles of freezing and thawing. One hundred and two frozen samples (85 males and 17 f...
华南理工大学食品加工与保藏原理课件Chap4 Chilling and Freezing。
MELTING AND FREEZING IN A FINITE SLAB DUE TO A LINEARLY DECREASING FREE-STREAM TEMPERATURE OF A CONVECTIVE BOUNDARY CONDITION
finite slab freezing heat balance integral
2009/10/14
One-dimensional melting and freezing problem in a finite slab with time-dependent convective boundary condition is solved using the heat-balance integral method. The temperature, Tinf 1(t), is applied...
DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT
freezing time postmortem manufacturing pork
2012/8/13
Paired experimental design was adopted to investigate the quality difference between pork meat frozen at different times postmortem. Freezing loss, thawing loss, cooking loss, pressing loss, protein s...
Effect of Freezing on Electrical and Rheological Properties of Food Materials
Cole-Cole plot rheological property cell tissue
2009/6/18
Changes in electrical and rheological properties in freezing-thawing were measured and compared for various food materials, which could be classified into three groups. In the first group, plant tissu...
Freezing Injury and Rheological Properties of Agricultural Products
freezing injury impedance carrot
2009/6/17
Time changes in electrical and rheological properties of carrot and potato cell tissues after freezing-thawing or chloroform-vapor treatment were compared to clarify the mechanism of cell tissue softe...
Osmotic Dehydrofreezing for Protection of Rheological Properties of Agricultural Products from Freezing-Injury
osmotic dehydrofreezing agricultural products freezing injury
2009/6/10
Three agricultural products, carrot, broccoli and potato tissue, were osmotically dehydrated by immersion in 50% (w/w) sucrose solution and their rheological properties were measured before and after ...
Improvement of Freezing and Oxidative Stress Tolerance in Saccharomyces cerevisiae by Taurine
cryoprotectant freezing tolerance oxidative-stress tolerance
2009/5/20
The effect of taurine on the survival of Saccharomyces cerevisiae after freezing and oxidative stress was investigated. Proline and NaCl were used in comparison. The accumulation of taurine in yeast c...
Rheological Properties of Carboxymethylcellulose and Whey Model Solutions before and after Freezing
rheological properties carboxymethylcelluloses whey proteins freezing
2009/3/23
Hydrocolloids, macromolecular carbohydrates are added to many foodstuffs with the aim to achieve the appropriate rheological properties, to prevent syneresis or to increase the viscosity and stability...