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Research on quality changes and influencing factors of groundwater in the Guanzhong Basin
Groundwater quality Comprehensive assessment Influencing factor Excessive substance Guanzhong Basin
2017/3/23
This paper studies the distribution features, the chemical elements beyond standards and the influencing factors of shallow groundwater quality in the Guanzhong Basin through the data monitored in the...
Dietary quality changes in response to a sugar-sweetened beverage–reduction intervention: results from the Talking Health randomized controlled clinical trial
added sugar beverages dietary quality sugar-sweetened beverages dietary intervention
2017/3/1
Background: The reduction of sugar-sweetened beverage (SSB) intake may be beneficial for weight management and other related health conditions; however, to our knowledge, no data exist regarding the s...
Fruit quality changes during marketing of new plum cultivars (Prunus domestica L.)
postharvest soluble solids content
2015/1/22
Registrations of crop, fruit size and fruit flavour in the plum cultivar testing programmes in Norway indicated that Souffriau, Avalon, Reeves, Excalibur and Jubileum could be valuable cultivars in co...
Effects of Washing Solution and LDPE Package on the Quality Changes of Brined Chinese Cabbages at Different Storage Temperatures
brined Chinese cabbage calcium hypochlorite electrolyzed acid-water
2009/1/31
The quality of brined Chinese cabbage after washing (tap water, 100 ppm of calcium hypochlorite, or electrolyzed acid water) followed by package (40 μm or 100 μm LDPE), was investigated at 20, 10, 5, ...
Quality Changes of Scad（Trachurus trachurus）Which Are Stored Under Different Chilling Conditions and Freezing At-12 °C
Quality Changes of Scad（Trachurus trachurus） Chilling Conditions Freezing At-12 °C
2009/1/16
In this study was aimed some quality changes and determitation of shelf life of scad (Trachurus trachurus)using different chilling methods and freezing temperature at -12 °C were investigated. Scad (T...
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
Chinese-style Pork Jerky Quality Changes Water Activity
2004/4/15
Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky ...
Quality Changes in Carrot Slices, Sticks and Shreds Stored at Various Temperatures
carrots, fresh-cut respiration rate weight loss
1995/8/13
Quality changes in carrot slices, sticks, and shreds were not similar during storage at 0°, 5° and 10°C. The surface area per gram of tissue, respiration rate, and weight loss were greater with shreds...