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Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology
Box-Behnken experimental design total flavonoids total phenolics antioxidant activity
2016/12/9
The conditions for microwave-assisted extraction (MAE) of total flavonoids (TF) and total phenols (TP), and antioxidant activity from celery (Apium graveolens L.) leaves by response surface methodolog...
Nutritional Evaluation and Optimisation in Neonates: a randomized, double-blind controlled trial of amino acid regimen and intravenous lipid composition in preterm parenteral nutrition
amino acid lipid emulsion parenteral nutrition preterm infant randomized controlled trial body composition intrahepatocellular lipid
2018/11/30
Background: Parenteral nutrition is central to the care of very immature infants. Current international recommendations favor higher amino acid intakes and fish oil–containing lipid emulsions.
Acid and alkaline hydrolysis extraction of non-extractabke polyphenols in blueberries optimisation by response surface methodology
blueberry polyphenols acid hydrolysis process alkaline hydrolysis process response surface analysis
2014/7/10
Polyphenols, including extractable polyphenols (EPP) and non-extractable polyphenols (NEPP), are natural and secondary metabolic substances in plants that have beneficial properties to human health. H...
Optimisation of solid-state fermentation of Aspergillus niger JL-15 for xylanase production and xylooligosaccharides preparation
xylanase response surface methodology (RSM) solid-state fermentation (SSF) xylooligosaccharides HPLC
2014/2/25
The production of xylanase (XylA) by Aspergillus niger JL-15 in solid-state fermentation (SSF) on orange peel was optimised by the response surface methodology (RSM). The results revealed that four fa...
Process optimisation of vacuum drying of onion slices
dehydratation optimum value Allium response surface methodology
2014/2/25
Dehydration of untreated and pre-treated onion slices under vacuum was optimised using the response surface methodology. The effects of the drying temperature (50–70°C), slice thickness (1–5 mm), and ...
Optimisation of ultrasonic-assisted protein extraction from brewer’s spent grain
ultrasonic-assisted extraction protein Brewer’s spent grain response surface methodology
2014/2/27
Response surface methodology was employed to optimise the ultrasonic-assisted extraction of protein from brewer’s spent grain. Three variables, namely the extraction time (min), ultrasonic power (W/10...
Optimisation of Composition of Media for the Production of Amylolytic Enzymes by Thermomyces lanuginosus ATCC 34626
Thermomyces lanuginosus glucoamylase α-amylase
2009/3/23
The composition of media for the production of amylolytic enzymes by Thermomyces lanuginosus was optimised in different ways. Effects of various carbon and nitrogen sources were investigated. Thermomy...
Optimisation of Inulinase Production by Kluyveromyces bulgaricus
Kluyveromyces marxianus var. bulgaricus inulin inulinase
2009/3/20
The present work is based on observation of the effects of pH and temperature of fermentation on the production of microbial enzyme inulinase by Kluyveromyces marxianus var. bulgaricus. Inulinase hydr...
Optimisation of Inulinase Production by Aspergillus niger Using Simplex and Classical Method
simplex optimisation inulinase Aspergillus niger
2009/3/17
The simplex method has been used to optimise the inulinase production by Aspergillus niger strain 13/36 with respect to 5 components of the medium. The extracellular enzyme activity was almost 80 U/mL...
Optimisation of lab-scale continuous alcohol-free beer production
alcohol-free beer continuous reactor immobilised yeast beer flavour
2014/3/7
In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, ...
Optimisation of method of fermentation of cabbage juice
fermentation cabbage juice optimisation organic acids biogenic amines sensory analysis
2014/3/19
Cabbage juices were inoculated with various microorganisms (Lactobacillus plantarum 92H, Lactobacillus plantarum CCM 7039, a mixed starter culture consisting of Lactobacillus plantarum 92H and Sacchar...