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Application of Amylographic Method for Determination of the Staling of Bakery Product
bread aging viscosity of slurry viscometric measurement of crumb penetrometry sensory evaluation
2015/12/30
Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products
after their baking and during storage. A modified amylographic method (viscome...
Application of FT near spectroscopy for determination of true protein and casein in milk
near-infrared spectroscopy cow’s milk ewe’s milk goat’s milk colostrum true protein casein chemical composition
2015/6/4
Our study deals with a possibility of determining true protein and casein in cow’s, ewe’s and goat’s milk and in ewe’s colostrums by FT NIR spectroscopy. Samples of milk were analysed by FT NIR in the...
Determination of Fluoride in Antarctic Krill (Euphausia superba) Using Ion Chromatography and its Pretreatments Selection
fluoride in krill fluoride quantification
2015/3/4
A rapid, sensitive and reliable method to quantify fluoride in Antarctic krill has been established. Four different pretreatment methods were used for the extraction of fluoride: double-deionised wate...
Determination of intramuscular phospholipid classes and molecular species in Gaoyou duck
Gaoyou duck Phospholipids Classes Molecular species
2012/8/13
In this study, intramuscular phospholipid classes and molecular species in Gaoyou duck meat were determined. Classes of phospholipids were identified and quantified by normal phase HPLC combined with ...
A Simplified Method for On-Line Determination of Thermal Parameters Responsible to Estimate Temperature History during Thermal Process in Conduction Heating Foods
inverse method robust method thermal parameters
2009/7/8
An inverse procedure has been proposed for on-line determination of thermal parameters in conduction heating foods to achieve appropriate sterilization. The proposed method made use of data collected ...
Determination of Alcohol and Total Dry Extract in Slovenian Wines by Empirical Relations
wine alcohol total dry extract
2009/3/20
The possibility of fast determination of alcohol and total dry extract from given relative density and refractive index in wine was examined on fifty eight samples of Slovenian white and red still win...
Determination of Tin in Canned Foods by Atomic Absorption Spectrometry
tin canned food atomic absorption spectrometry
2014/3/11
Atomic absorption spectrometry is a powerful technique for determination of tin in canned foods. Homogenous samples of syrup and solid parts were digested by means of microwave digestion system MLS 12...
Determination of Arsenic in the Rainbow Trout Muscle and Rice Samples
arsenic arsenobetaine fish muscle rice atomic absorption spectrometry atomic fluorescence spectrometry
2014/3/11
The content of arsenic was determined in the rainbow trout muscle (Oncorhynchus mykiss) and in rice samples. The method of atomic absorption spectrometry with hydride generation (HG-AAS) in graphite f...
Methods for the Determination of Allergenic Substances in Foods
food allergy ELISA methods allergenic protein determination
2014/3/10
Within the framework of the research project ELISA methods for the quantitative determination of allergenic substances in foodstuff and raw materials were developed. ELISA kits for allergenic proteins...
Application of Fluorimetric Methods for Selected Additives Determination in Food Products
spectrofluorimetry quenching the fluorescence food samples phosphate
2014/3/10
Simple and sensitive spectrofluorimetric method for phosphorus determination in food samples after microwave mineralisation has been described. The proposed method is based on the formation of a fluor...
Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods
cholesterol sterols milk dairy products RP HPLC GC
2014/3/10
Cholesterol concentrations in goat milk, goat milk cheeses, ewe’s milk, ewes milk cheeses, dairy bioproducts, and concentrations of cholesterol, stigmasterol and sitosterol in butter, butter with adde...
Determination of Caffeine Content in Tea and Maté Tea by using Different Methods
antioxidant capacity caffeine HPLC maté tea tea
2014/3/10
Caffeine-containing products have been consumed for hundreds of years for their pleasant flavor and stimulating effects. In recent years, caffeine received increasing attention in food and pharmaceuti...
Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes
carotenoids tomatoes varieties ripening HPLC
2014/3/10
The influence of variety and the level of maturity on the content and composition of carotenoids in tomatoes were monitored in a field experiment in the year 2007. A total of 11 varieties were submitt...
The aim of this study was the determination of lactoferrin in goat milk using HPLC method. Milk samples were collected at a goat farm in the South Moravia Region, the Czech Republic. It were establish...
Determination of antagonistic starter cultures for pickle and olive fermentation processes
pickle olive Lactobacillus antimicrobial activity
2014/3/10
In the present study, the main purpose was the selection of antagonistic starter cultures for pickle and olive fermentation processes. The chemical and microbiological properties of fermented 70 pickl...