搜索结果: 1-15 共查到“食品科学技术 chemical composition”相关记录21条 . 查询时间(0.14 秒)
Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile
SFA MFA PUFA liquid protein fatty acid composition fillet
2012/2/25
Chemical composition and fatty acid profile of fillets from farmed and wild common carp were assessed in the course of four seasons. Ten wild and ten0 farmed fish were collected in the middle month of...
Influence of chemical composition and environmental conditions on the textural properties of dried fruit bars
sorption isotherms glass transition textural change fermi equation sultana maltodextrin sugar
2011/2/25
The influences of the composition, environmental humidity, and temperature on the stability of dried fruit bars during storage were investigated. Sultana bars were chosen to represent similar types of...
Chemical Composition and Antioxidant Activity of Dates and Dates-Camel-Milk Mixtures as a Protective Meal against Lipid Peroxidation in Rats
Chemical Composition Antioxidant Dates Dates-Camel-Milk Mixtures Lipid Peroxidation
2010/2/28
Dates and camel milk have been reported to be used for prevention and treatment of various diseases in Arab countries. This study was designed to investigate the antioxidant activity of dates and cam...
Chemical Composition and Antioxidant Activity of Dates and Dates-Camel-Milk Mixtures as a Protective Meal against Lipid Peroxidation in Rats
Chemical Composition Antioxidant Activity
2009/5/31
Dates and camel milk have been reported to be used for prevention and treatment of various diseases in Arab countries. This study was designed to investigate the antioxidant activity of dates and came...
Comparative Study of Chemical Composition and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Flour Grown in China
Chemical Composition Physicochemical Properties
2009/5/31
In this study, we examined the chemical composition and physicochemical properties of two varieties defatted foxtail millet flour grown in China. The seeds were obtained, milled and sieved to produce ...
Chemical Composition on the Seeds and Oil of Sesame (Sesamum indicum L.) Grown in Congo-Brazzaville
Sesamum indicum L oil yield physicochemical properties
2009/2/28
Proximate composition and physicochemical analyses were carried out on the seed and Sesame oil
(Sesamum indicum L.). The results showed that the seed contained 5.7% moisture, 20% crude protein, 3.7% ...
Differences in Chemical Composition and Antioxidant Capacity Among Different Genotypes of Autumn Olive（Elaeagnus umbellate Thunb.）
autumn olive fruit quality antioxidant capacity antioxidant enzyme activity
2009/2/26
Fruit from six genotypes of autumn olive (Elaeagnus umbellate Thunb.); Brilliant Rose, Delightful, Jewel, Natural 1, Natural 2 and Sweet N Tart; were evaluated for fruit quality, phenolic content, car...
Effects of Different Processing Technologies on the Chemical Composition of Seafoods
chemical composition seafood processing salting marinating
2009/2/18
The aim of this study was to determine the effect of processing on the chemical composition of seafoods. Raw materials and processed seafoods (canned tuna, dried horse mackerel, smoked salmon, marinat...
Determination of the Chemical Composition of Bush Meats Found in Nigeria
Bush meats meat quality anatomical composition economic feasibility RDA
2008/10/29
The study assessed the anatomical weight, proximate, mineral and in vitro digestibility compositions. The economic and organoleptic evaluations were conducted using standard methods. Protein and ash c...
The Effect of Short-term Frozen Storage on the Chemical Composition and Coliform Microflora of Wara Cheese `Wara Cheese under Frozen Storage
Wara cheese frozen storage chemical composition coliform bacterial count (cbc) pH
2008/10/26
The effect of short-term frozen (-20°C) storage on the chemical composition, pH and coliform bacterial count (cbc) of Wara cheese was investigated. Wara cheese at day old contained 31.00% total solids...
Effect of Fat Replacer (Salatrim®) on Chemical Composition, Proteolysis, Functionality, Appearance, and Yield of Reduced Fat Mozzarella Cheese
reduced fat Mozzarella cheese fat replacer functionality
2008/3/28
A no brine, stirred-curd procedure was used to manufacture reduced fat (9% fat wet basis) Mozzarella cheese. Skim milk was standardized to 0.8% fat with unhomogenized milk fat (control), an equal blen...
Effect of Fat Reduction on Chemical Composition, Proteolysis, Functionality, and Yield of Mozzarella Cheese
fat reduction Mozzarella cheese composition functionality
2008/3/28
Mozzarella cheese was made from skim milk standardized with cream (unhomogenized, 40% milk fat) to achieve four different target fat percentages in the cheese (ca. 5, 10, 15, and 25%). No statisticall...
Mozzarella Cheese: Impact of Coagulant Concentration on Chemical Composition, Proteolysis, and Functional Properties
Mozzarella cheese coagulant rennet functional properties
2008/3/23
Three vats of low moisture, part skim Mozzarella cheese were produced with three different concentrations of coagulant (double-strength chymosin derived by fermentation; .1, .08, and .06 ml/kg of milk...
Mozzarella Cheese: Impact of Whey pH at Draining on Chemical Composition, Proteolysis, and Functional Properties
Mozzarella cheese draining pH composition functional properties
2008/3/22
Cultured low moisture, part skim Mozzarella cheeses were produced using the same milk (185 kg per vat), starter, and coagulant, but with two different whey pH at draining (6.40 and 6.15). Cheese was m...
Mozzarella Cheese: Impact of Cooking Temperature on Chemical Composition, Proteolysis and Functional Properties
Mozzarella cheese cooking temperature composition functional properties
2008/3/19
The impact of cooking temperatures on chemical composition, proteolysis, and functional properties of Mozzarella cheese during storage was determined. Three vats of cheese were made in 1 d using three...