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Hydraulic characteristic of collagen
thixotropy collagen unsteady flow in pipe hydraulic characteristics
2015/10/9
The hysteresis of a hydraulic characteristic while pumping an aqueous solution of collagen through a pipe at gradually increasing and decreasing flow rates (hysteresis means that the pressure drop cur...
Cell surface characteristic of Asaia bogorensis – spoilage microorganism of bottled water
hydrophobicity hydrocarbon adherence Asaia MATH
2011/2/25
The ability of bacteria to attach to a surface and develop a biofilm has been of considerable interest for many groups in the food industry. Biofilms may serve as a chronic source of microbial contami...
Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic
Raman spectroscopy Textural properties Heat-induced gelation Principal component analysis (PCA)
2010/8/14
Structural changes, textural properties and their relationships in pork myofibrillar proteins (PMP) were studied by Raman spectroscopy, texture profile analysis (TPA) and principal component analysis ...
南丰蜜桔可溶性固形物近红外特征波段选择（Selection of NIR Characteristic Wavelength Bands for Soluble Solids Content in Nanfeng Mandarin Fruit）
南丰蜜桔 可溶性固形物 近红外光谱 间隔偏最小二乘法
2009/8/11
探讨了在350～1800nm波段范围内不同光谱预处理方法对提高模型预测能力和稳定性的作用，但其效果不如间隔偏最小二乘法显著。通过间隔偏最小二乘特征波段选择方法，确定了南丰蜜桔可溶性固形物特征波段为：642～787nm、861～1006nm、1080～1152nm和1226～1371nm。采用30个未参与建模的南丰蜜桔样品，预测特征波段建模模型，预测模型的相关系数为0.95，预测均方根误差为0.55...
Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method
mango Mangifera indica L. ‘Keaw’ odor detection threshold
2009/6/18
Odor detection thresholds of optically active compounds and other volatile compounds found in the oil of yellow Keaw mangoes were determined. Odor intensity of individual components was evaluated by L...
Characteristic Aroma Components of Tosa-buntan（Citrus grandis Osbeck forma Tosa）Fruit
Citrus Tosa-buntan Citrus grandis Osbeck forma Tosa
2009/6/18
The volatile components of Tosa-buntan (Citrus grandis Osbeck forma Tosa) cold-pressed peel oil were studied by GC and GC-MS. The characteristic aroma compounds were investigated by GC-olfactometry in...
The Correlation between Rheological Properties and Characteristic Values of Structure for Steamed Abalone Meat
abalone steam structure image processing
2009/6/17
The quantitative correlation between rheological properties and characteristic values of structure for steamed abalone meat was studied. Abalone Haliotis discus was steamed in a food steamer for 1 h, ...
Influence of drying procedure on colour and rehydration characteristic of wild asparagus
wild asparagus drying procedure rehydration colour
2009/3/7
The objective of this research was to examine the influence of different drying procedures on the colour quality and rehydration capacity of wild asparagus (Asparagus maritimus L.). Wild asparagus sam...
Characteristic Aroma Composition Profile of Mature Stage Citrus junos（Yuzu）Peel Oil from Different Origins
yuzu Citrus junos Sieb. ex Tanaka essential oil
2009/1/31
The characteristic aroma compositions of Citrus junos Sieb. ex Tanaka (yuzu) cold-pressed peel oil were studied by both instrumental and organoleptic methods. The samples were obtained from 5 popular ...
Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid (Todarodes pacificus STEENSTRUP)
squid cooked squid odor potent odorant
1995/9/8
Volatile compounds were isolated from cooked squid (Todarodes pacificus STEENSTRUP) using a porous polymer resin with Tenax TA column chromatography. Aroma extract dilution analysis determined the fol...