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Antibiotic resistance of Enterococcus species isolated from raw foods of animal origin in South West part of Slovakia
pathogenic species probiotic culture fermentation microbiological analyse milk meat
2011/2/25
We determined the prevalence and antibiotic resistance of enterococci isolated from raw foods of animal origin. All samples were positive for enterococci. The lowest count of enterococci was found in ...
Antioxidative and Antihyaluronidase Activities of Some Constituents from the Aerial Part of Daucus carota
Daucus carota antioxidative activity ferric thiocyanate method
2009/6/18
The methanol extract of the aerial part of Daucus carota var. sativus showed a stronger antioxidative activity than the standard synthetic antioxidant, 3-tert-butyl-4-hydroxyanisole (BHA). From this e...
Heterocyclic Amines in Several Types of Cooked Meat and Chicken Dishes which Form Part of the Korean Diet
Heterocyclic amines Muscle meats Mutation Korean diet
2009/5/8
Heterocyclic amines (HAs) are formed in protein-rich foods during high temperature cooking such as frying and grilling. The amount of HAs formed in several of the most frequently eaten food dishes in ...
Surfactant Sensors in Biotechnology Part 2 - Non-Electrochemical Sensors
surfactants sensors optochemical
2009/3/17
An overview on non-electrochemical surfactant sensors is given with special attention to work published since 1993. In the first part the importance of surfactants in modern biotechnology is stressed ...
Surfactant Sensors in Biotechnology Part 1 - Electrochemical Sensors
surfactants sensors electrochemical
2009/3/17
An overview on electrochemical surfactant sensors is given with special attention to papers published since 1993. The importance of surfactants in modern biotechnology is stressed out. Electrochemical...
Food Safety Objective: An Integral Part of Food Chain Modelling
Food safety objective food chain modeling
2009/1/15
The supply and maintenance of safe and wholesome foods to a population is a complex system involving multiple stakeholders. An organizational scheme for representing this complexity is a food chain. A...
Biosynthesis of food constituents: Natural pigments. Part 2 – a review
biosynthesis xanthones flavonoids isoflavonoids neoflavonoids flavonols (epi)catechins flavandiols leucoanthocyanidins flavanones dihydroflavones flavanonoles dihydroflavonols flavones flavonols anthocyanidins anthocyanins chalcones dihydrochalcones quinochalcones aurones isochromenes curcuminoids carotenoids carotenes xanthophylls apocarotenoids iridoids
2008/3/3
This review article is a part of the survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosyn...
Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review
biosynthesis B-group vitamins thiamin riboflavin FMN FAD niacin NADH NADPH pantothenic acid coenzyme A acyl-carrier protein vitamin B6 pyridoxal pyridoxol pyridoxamine biotin folates cobalamins vitamin B12 vitamin C L-ascorbic acid D-erythro-ascorbic acid
2007/3/4
This review article gives a survey of the generally accepted biosynthetic pathways that lead to water-soluble vitamins in microorganisms, plants and some animals. The biosynthetic pathways leading to ...
Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 2 − a review
biosynthesis B-group vitamins biotin folates folic acid cobalamins vitamin B12 vitamin C L-ascorbic acid D-erythro-ascorbic acid
2007/3/4
This review article gives a survey of the biosynthetic pathways that lead to water-soluble vitamins in microorganisms, plants and some animals. The biosynthetic pathways leading to some the B-group vi...
Biosynthesis of food constituents: Natural pigments: Part 1
biosynthesis tetrapyrroles hemes chlorophylls eumelanins pheomelanins allomelanins betalains betaxanthins betacyanins benzoquinones naphthoquinones anthraquinones
2007/3/4
This review article gives a survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosynthetic pa...
Antioxidative Constituents from the Aerial Part of Piper elongatum VAHL.
benzoic acid dimethylchromene thiocyanate method Piper aduncum L
1997/1/20
Six aromatic compounds, asebogenin (1), 2',6'-dihydroxy-4'-methoxydihydrochalcone (2), 3-geranyl-4-methoxy-benzoic acid (3), 3-geranyl-4-hydroxybenzoic acid (4), nervogenic acid (5) and 2,2-dimethyl-6...