搜索结果: 1-15 共查到“食品加工技术 Spectroscopy”相关记录15条 . 查询时间(0.125 秒)
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...
Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy
Meat batter Fat Oil Thermal treatment Raman spectroscopy
2012/8/14
Structural changes, textural properties, water- and fat-binding properties and their relationships in meat batters prepared with different lipids and with heating were studied by Raman spectroscopy. R...
Determining Weight and Moisture Properties of Sound and Fusarium-Damaged Single Wheat Kernels by Near-Infrared Spectroscopy
Determining Weight Moisture Properties Sound and Fusarium-Damaged Single Wheat Kernels Near-Infrared Spectroscopy
2014/5/23
Single kernel moisture content (MC) is important in the measurement of other quality traits in single kernels because many traits are expressed on a dry weight basis. MC also affects viability, storag...
The relationship between electric impedance spectroscopy (EIS) parameters and the conventional parameters of pH, acidity and hardness was discussed to evaluate the technique’s applicability as an on-l...
Visible and Near Infrared Spectroscopy for Rapid Analysis of the Sugar Composition of Raw Ume Juice
Visible and near infrared spectroscopy Ume juice Partial least squares regression
2009/5/20
Visible and near infrared spectroscopy was investigated as a method for rapid analysis of the sugar compositions of raw ume juice. In total, 314 raw ume juice samples were collected over a long growth...
Preliminary Investigation on Variety, Brewery and Vintage of Wines using Three-dimensional Fluorescence Spectroscopy
three-dimensional fluorescence spectroscopy wine authentication
2010/2/3
In this study, the three-dimensional fluorescence spectroscopic technique was applied to discriminate the wines with different variety, brewery and vintage. A total of 42 wines produced in geographic ...
Structural Analysis of the Water-soluble Carbohydrate from Asaia bogorensis by NMR Spectroscopy
water-soluble polysaccharide levan Asaia bogorensis NMR spectroscopy
2008/4/20
The water-soluble extracellular polysaccharide produced by Asaia bogorensis, an acetic acid bacterium, was investigated. It was suggested that the water-soluble polysaccharide seemed to be a fructan a...
Near-Infrared Spectroscopy for Dairy Management: Measurement of Unhomogenized Milk Composition
unhomogenized milk composition nearinfrared spectroscopy
2008/3/31
The potential of near-infrared spectroscopy to measure fat, total protein, and lactose contents of unhomogenized milk was studied for use in dairy management, as a new tool for on-line milk analysis i...
Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk
milk coagulation front-face fluorescence multidimensional analysis
2008/3/31
Milk coagulation is the primary step in the development of texture of most dairy products. However, there is a lack of techniques to study network structure at a molecular level. Front-face fluorescen...
Examination of Full Fat and Reduced Fat Cheddar Cheese During Ripening by Fourier Transform Infrared Spectroscopy
Fourier transform infrared spectroscopy Cheddar cheese ripening
2008/3/28
The Fourier transform infrared spectra of reduced fat Cheddar cheese and full fat Cheddar cheese during ripening were examined. A suitable sampling procedure was used to obtain the spectra of cheese s...
Analysis of Modified Whole Casein with Different PhosphorusContents Using Phosphorus-31 Nuclear Magnetic Resonance and Fourier Transform Infrared Spectroscopy
casein nuclear magnetic resonance phosphorylation
2008/3/28
The different types of P in modified caseins and the role of P in casein interactions were studied using 31P nuclear magnetic resonance spectroscopy of whole casein with reduced or elevated P concentr...
Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition
green teaAvarietyAidentificationAFT-NIR spectroscopyApattern recognition
2014/3/3
Due to more and more tea varieties in the current tea market, rapid and accurate identification of tea (Camellia sinensis L.) varieties is crucial to the tea quality control. Fourier Transform Near-In...
Fluorescence spectroscopy and chemometrics in the food classification − a review
chemometrics fluorescence spectroscopy food analysis
2014/3/4
This review deals with the last few years’ articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classific...
Determination of selected parameters of quality of the dairy products by NIR spectroscopy
NIR spectroscopy dairy products dry matter fat pH titrable acidity of yoghurt
2014/3/17
The possibility of the application of near-infrared spectroscopy to the analysis of the selected parameters of quality of the dairy products was followed. The contents of solids and fat, as well as pH...
Determination of Palmitic Acid, Oleic Acid and Linoleic Acid by Near-Infrared Transflectance Spectroscopy in Edible Oils
near-infrared spectroscopy nondestructive analysis fatty acids
2010/11/22
Near-infrared (NIR) transflectance spectroscopy scanning from 1100 nm to 2500 nm was applied for the determination of palmitic acid (C16:0), oleic acid (C18:1) and linoleic acid (C18:2), the major fat...