搜索结果: 1-4 共查到“食品生物化学 Part I”相关记录4条 . 查询时间(0.402 秒)
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...