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Identification of Microorganisms in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization
wheat flour traditional foods microorganisms enzyme
2009/6/17
Traditional wheat flour foods in many Asian countries are produced by natural fermentation. Enterobacter cloacae GAO was isolated from the starter of traditional flour fermented foods. Immunoblotting ...
Problems with detection of proteolytic microorganisms and their undesirable activities in milk
proteolysis spoilage risk assessment cultivation method
2014/3/10
Occurrence of proteolytic enzymes in milk is often associated with technological problems and sensory, rheological and functional defects of final dairy products. Thus, the simple, cost-effective and ...
Effects of 1-Kestose and Nystose on the Intestinal Microorganisms and Immune System in Mice
fructooligosaccharide -kestose, nystose ntestinal microorganisms actobacillus mmune system
2008/4/20
We investigated the effects of the major short chain fructooligosaccharides, 1-kestose and nystose, on the intestinal microorganisms and on the intestinal and systemic immune responses of mice. Both 1...
High Pressure Inactivation of Microorganisms Inoculated into Ovine Milk of Different Fat Contents
high hydrostatic pressure bacteria ovine milk fat content
2008/4/1
High hydrostatic pressure inactivation of Escherichiacoli, Pseudomonas fluorescens, Listeria innocua, Staphylococcus aureus, and Lactobacillus helveticus were studied. These microorganisms were inocul...
Effect of Psychrotrophic Microorganisms on the Plasmin System in Milk
bovine milk psychrotrophic bacteria plasmin system proteolysis
2008/3/28
The psychrotrophic bacteria that are present in raw milk produce heat-stable proteases that affect the plasmin system and, in turn, the quality of the processed milk and other dairy products. Three ba...
Effect of NaCl on the Survival of Microorganisms in Tomato Juice with Hydrostatic Pressure
Saccharomyces bailii Bacillus coagulans logarithm NaCl content
2010/11/24
The effect of hydrostatic pressure sterilization was investigated in tomato juice. Saccharomyces bailii and Bacillus coagulans were used as the test microorganisms added to the tomato juice. The logar...