搜索结果: 1-15 共查到“食品科学技术基础学科 model”相关记录32条 . 查询时间(0.314 秒)
A new universal dynamic model to describe eating rate and cumulative intake curves
eating rate food intake cumulative intake curves energy intake satiation differential equation(s) mathematical model Universal Eating Monitor restraint
2018/11/12
Background: Attempts to model cumulative intake curves with quadratic functions have not simultaneously taken gustatory stimulation, satiation, and maximal food intake into account.
Development of a Combined Temperature and pH Model and the Use of Bioprotectants to Control of Mucor circinelloides
Combined Temperature pH Model
2016/6/2
Fungi are the major cause of fresh fermented dairy spoilage adversely affecting the economic performance of the dairy industry. The control of the contamination and the inhibition of the fungal growth...
Accessing The Bioavailability Of Phytochemicals In CACO-2 Cell Model And Developing A Sensitive Method For The Detection And Quantification Of These Compounds
Polymethoxyflavones Transport Permeability
2014/10/22
Numerous studies have found certain unmethylated phytochemicals to possess anti-carcinogenic activity; however, they have been associated with poor oral bioavailability which is a major limiting facto...
New model for flavour quality evaluation of soy sauce
headspace solid phase micro-extraction (HS-SPME) gas chromatography mass spectrum (GC/MS) high performance liquid chromatography (HPLC) principal component analysis sensory evaluation modelling
2014/2/24
The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were iden...
Effect of thickening agents on perceived viscosity and acidity of model beverages
sensory evaluation acid taste cellulose derivatives model samples viscosimeter
2014/2/25
The effect of thickening agents – methyl cellulose, hydroxyethyl cellulose, sodium carboxymethyl cellulose, and xanthan gum – solutions on the sensory viscosity was investigated in the concentration r...
Determination of soya protein in model meat products using image analysis
soya protein image analysis quantification immunohistochemistry
2014/2/25
The addition of plant proteins into meat products is nowadays a commonly used practice especially for the technological and economical reasons. Their properties have been known and used in meat produc...
Lead Biosorption by Self-Immobilized Rhizopus nigricans Pellets in a Laboratory Scale Packed Bed Column: Mathematical Model and Experiment
biosorption lead packed bed column mathematical model Rhizopus nigricans
2010/12/21
The biosorption of lead ions from aqueous solution on a self-immobilized Rhizopus nigricans
biomass has been studied. Experiments were performed in a laboratory scale packed
bed column at different ...
Yeast PHO Genes: An Excellent Model for Elucidation of Chromatin-Remodelling Mechanisms
transcriptional regulation chromatin remodelling yeast PHO genes
2010/12/21
Nucleosomes, the basic units of chromatin structure, repress transcription by restricting
access of transcription factors to promoter cis-regulatory elements. It has recently become
clearly evident ...
Immunohistochemical detection of wheat protein in model samples
food allergens gluten celiac disease identification
2014/2/27
The study focused on the optimisation of immunohistochemical examination for gluten content detection in model samples (pork meat with wheat semi-smooth flour, pork meat with wheat protein edible vita...
Formation of Pyrazines in Aqueous Maltose/Glucose/Fructose-Glutamine Model Systems upon Heating at below 100°C
sugar glutamine non-enzymatic browning reaction
2009/6/18
Pyrazines generated from aqueous sugar-glutamine model systems heated at 90°C were investigated quantitatively. To determine trace levels of pyrazines in aqueous matrices, an efficient method using so...
Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added
carotenoids color stability dried food model
2009/6/18
The color stability of a dried food model added with carotenoids, represented by β-carotene and lutein, and the effects of these carotenoids on lipid oxidation were studied. Addition of both β-caroten...
Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model
sesame-flavored dressing solid-phase microextraction (SPME) sensory analysis
2009/5/31
Instrumental and sensory analyses were carried out on sesame-flavored dressings to identify the odorants affecting their perceived quality. The sampling of the odor-active compounds was performed by s...
Determination of Reductones, Furans and Organic Acids in Aqueous Model Matrices Using Solid-Phase Extraction and Gas Chromatography/Mass Spectrometry
reductone furan organic acid
2009/5/31
A method using solid-phase extraction (SPE) and GC-MS was developed for the determination of a series of polar and unstable flavor compounds: reductones, furans and volatile organic acids, in aqueous ...
Industrial Sensory Evaluation for Developing Ready-to-eat Cup-soup Product Based on Food Kansei Model
sensory evaluation principal component analysis (PCA) Varimax rotation
2009/5/8
The possibilities and limitations in the food kansei model (Ikeda et al., 2004) have been revealed through a case of product development for a ready-to-eat cup-soup that had achieved two-billion-yen s...
Cytotoxicity Evaluation of Oil Fumes in Rat Hepatocytes Using a Model System for Deep-fat Frying
frying oil cooking fumes oxidation
2009/5/8
Although the carcinogenic effect of fumes produced during deep-fat frying has been well investigated, other toxic effects of these fumes have been little studied. In this study, a mixture of moisture ...