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Recent Development of 3-Deoxyosone Related Maillard Reaction Products
Maillard reaction advanced glycation endproducts 3-deoxyglucosone
2009/7/8
Maillard reaction occurs extensively in food systems and in vivo. In an intermediate Maillard reaction of proteins with glucose, 3-deoxyglucosone (3DG) was generated from Amadori compounds in an early...
Production and Characterization of Monodispersed Oil-in-Water Microspheres Using Microchannels
monodispersed microspheres silicon microchannels vertical microchannel
2009/7/7
Oil-in-water (O/W) microspheres (MS) were produced using microchannels (MC) of different channel size and type formed on a single-crystal silicon substrate, and the fundamental properties for the MS g...
Three Dimensional Analysis of Heat Transfer during Food Thawing by Far-Infrared Radiation
far-infrared radiation heat transfer analysis thawing
2009/7/7
An apparent specific heat model was introduced to predict three dimensional heat transfer in food thawing by far-infrared radiation. A finite element method was applied to solve the fundamental equati...
Investigation and Identification of Antioxidative Flavonols, Quercetin and Kaempferol Glycosides in the Unused Parts of 10 Types of Food Plants Commonly Consumed in Japan
quercetin and kaempferol natural antioxidative flavonols unused part of food plant
2009/7/7
The antioxidative flavonols, quercetin and kaempferol in the unused parts of 10 types of food plants commonly consumed in Japan were determined by paper chromatography and ultraviolet spectroscopy. Th...
Development of a Spectrophotometric Assay System for Evaluating Reducibility of Water-Soluble Substances
reducibility oxymyoglobin metmyoglobin
2009/6/18
A spectrophotometric assay system for evaluating reducibility of water-soluble substances using native bovine oxymyoglobin (MbO2) was developed. With incubation of MbO2 solution at fixed temperature a...
Energy Conservation in Cooking of Milled Raw and Parboiled Rice
cooking properties of cooked rice energy conservation
2009/6/18
The cooking process was studied under soaking and no-soaking conditions with an automatic electric rice cooker to determine if the cooking energy can be conserved. The rice was cooked after 0, 30 and ...
The new chalcone, 4′-methoxy-bavachromanol (1), was isolated from propolis collected on Jeju, a southern island of Korea together with two known compounds, laserpitin (2) and isolaserpitin (3). The st...
Adjuvant Activity of Synthetic Cationic Amphiphiles for Production of IgG Antibody in Sprague Dawley Rats
adjuvant liposome cationic amphiphiles
2009/6/18
12GP2 and 14GP2, synthetic cationic amphiphiles, were examined in Sprague-Dawley rats for their adjuvant activity with ovalbumin (OVA) as antigen. Findings were compared with the activity of complete ...
Masticatory pressure caused by chewing with molars was measured using a multiple-point sheet sensor. The sensor system is useful to directly indicate masticatory force and contact area with various su...
Comparative Enantioseparation of Monoterpenes by HPLC on Three Kinds of Chiral Stationary Phases with an On-Line Optical Rotatory Dispersion under Reverse Phase Mode
enantioseparation chiral stationary phases monoterpenes
2009/6/17
HPLC enantioseparation of chiral monoterpenes was studied using amylose (AD-H), cellulose (OD-H) and β-cyclodextrin (CD-Ph), phenyl carbamate derivatives as chiral stationary phases (CSPs). The contri...
Flow Cytometry for Rapid Determination of Number of Microbial Cells Grown on Fish
flow cytometry microbial cell bacteria
2009/6/17
Application of the flow cytometry (FCM) technique for rapid determination of the total number of microbial cells grown on yellow-fin horse mackerel was described. An ultrasonic treatment was used to r...
Freeze-Grinding Separation of Flesh and Bone in Processed Marine Food Waste
freeze-grinding classification separation
2009/6/17
A combination of freeze-grinding and screening to separate flesh and bone in processed marine food waste (head and backbone offal of fish) was evaluated. Samples were dorsal muscle (flesh), spine (bon...
Effect of Processing Conditions on Physical Properties of Parboiled Rice
parboiling setup processing conditions parboiled rice
2009/6/17
A laboratory-scale parboiling setup was fabricated to produce parboiled rice at low steaming temperatures for determination of its physical properties, the quality indicators, and to compare those qua...
Microstructure and Some Functional Properties of Spray Dried Cheddar Whey Concentrated by Ultrafiltration or Combination of Ultrafiltration and Vacuum Evaporation
dairy dehydration role
2009/6/17
In order to study the influence of the vacuum evaporation (VE) process on the functionality of whey protein concentrates (WPC’s) , Cheddar WPC’s were produced with and without VE, viz. by i) ultrafilt...
Method for Measuring the Degree of Maceration of Fermented Soybean
degree of maceration soybean fermentation
2009/6/17
The force-deformation curve of bulk soybean fermented with Rhizopus could be described by the equation, F=C(Δe)n. The degree of maceration of fermented soybean (a measure of softness) was estimated by...