搜索结果: 1-15 共查到“食品科学技术 alcohol”相关记录19条 . 查询时间(0.054 秒)
Production and characterisation of alcohol-insoluble dietary fibre as a potential source for functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls
agricultural by-products enzymatic hydrolysis hypoglycaemic effect hypolipidaemic effect soluble dietary fibre
2015/10/9
We examined the potential use of buckwheat hulls as a raw material for producing soluble dietary fibre. The insoluble fibre fraction obtained from buckwheat hulls was hydrolysed by two commercial enzy...
A University of Queensland study shows Facebook is one of the alcohol industry’s key promotional tools, sparking concerns about inadequate regulation of alcohol marketing on social media.
Examination of the Relationships Between Original, Real and Apparent Extracts, and Alcohol in Pilot Plant and Commercially Produced Beers
ADF alcohol apparent extract brewing calculations original extract RDF real extract
2011/9/8
The historical development of equations used to relate alcohol and real extract to apparent extract and original gravity, as well as ratios between the corrected Real (RDF) and Apparent Degrees of Fer...
醇法菜籽浓缩蛋白的微波改性试验（Microwave Modification of Alcohol Leached Rapeseed Protein Concentrate）
醇法菜籽浓缩蛋白 微波 氮溶解指数
2009/8/11
对醇法菜籽浓缩蛋白(RPC)进行了微波改性的试验。在单因素试验的基础上，采用L9(34)正交试验，以探讨pH值、菜籽浓缩蛋白质量分数、微波功率及改性时间对菜籽浓缩蛋白的氮溶解指数(NSI)的影响。通过正交试验确定了微波改性的最佳工艺条件为：菜籽浓缩蛋白质量分数5%、微波功率300W、改性时间1min和pH值10。最佳改性条件下改性菜籽浓缩蛋白的NSI可达到73.38%，起泡稳定性为91.25%。
Decolorization Characteristics of Polyphenolic Compounds in the Treatment of Wastewater from a Molasses Alcohol Distillery using Mycelia sterilia strain M-1
molasses biological decolorization Mycelia sterilia
2009/7/7
In the presence of glucose, Mycelia sterilia strain M1 decolorized wastewater from a molasses alcohol distillery. Treatment of diluted wastewater 50 times over 7 days achieved a decolorization yield o...
Subcellular Localization of Alcohol Acetyltransferase in Strawberry Fruit
strawberry alcohol acetyltransferase (AAT) miniprotoplast
2009/7/7
The first step of the extraction of alcohol acetyltransferase (AAT) from fruits is usually achieved by preparation of free-cells with enzymatic maceration of tissues. The free-cells from strawberry ti...
Thioester Production and Thioalcohol Specificity of Alcohol Acetyltransferase in Strawberry Fruit
strawberry volatiles ester
2009/7/7
Nineteen main volatile esters were detected from the headspace of strawberry fruit cv. Toyonoka, twelve of which were aliphatic esters which included abundant amounts of methyl butanoate and methyl he...
A Bacterial Strain with Antibacterial and Antioxidant Activities from Tasae, a Burmese Indigenous Alcohol Starter
tasae an indigenous alcohol starter antioxidant and antibacterial activities 16S rDNA sequence
2009/6/18
A total of 85 microbial strains from indigenous alcohol starters of some Asian countries were screened for antibacterial and antioxidant activities. From the result of co-incubation, only one strain, ...
Modified Alcohol Oxidase Method Used to Determine the Degree of Pectin Methylesterification
methylesterification spectrophotometry determination
2009/6/18
The degree of methylesterification of pectin was measured using a modified alcohol oxidase method to determine the methanol liberated from pectin by saponification. When the alcohol oxidase method was...
Characterization of Skipjack Liver Alcohol Dehydrogenase-1 as Isozyme
alcohol dehydrogenase isozyme liver skipjack tuna
2009/6/18
The purification method was improved and ADH-1 from skipjack liver was purified and characterized. This enzyme was a tetramer with subunit molecular weight of 33 kDa and distinct from mammalian ADHs. ...
Comparison of Pectins from the Alcohol-insoluble Residue of Japanese Pepper (Zanthoxylum piperitum DC.) Fruit, a Major By-product of Antioxidant Extraction
Japanese pepper low methoxyl pectin pectic acid
2009/5/8
Alcohol insoluble residue of Japanese pepper fruit (Zanthoxylum piperitum DC.) is an underutilized by-product of antioxidants extraction. The content of the residue was 77.7 g/100 g dry material and t...
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...
Changes in Sterols, Fatty Alcohol and Triterpenic Alcohol during Ripe Olive Processing
discriminant analysis fatty alcohols ripe table olives sterols triterpenic alcohols
2014/3/10
The unsaponifiable matter, sterols and fatty and triterpenic alcohol changes during ripe olive processing were studied. At the end of processing, the values of most of these parameters were within the...
Optimisation of lab-scale continuous alcohol-free beer production
alcohol-free beer continuous reactor immobilised yeast beer flavour
2014/3/7
In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, ...
Biotechnological Utilisation of Fusel Oil, A Food Industry By-Product A Kinetic Model on Enzymatic Esterification of i-Amyl Alcohol and Oleic Acid by Candida antarctica Lipase B
fusel oil esterification lipase ping-pong bi-bi mechanism
2009/2/24
Fusel oil is a by-product of distilleries, its main component is i-amyl alcohol, which can form ester compounds. Esterification of oleic acid and i-amyl alcohol by Candida antarctica lipase B (Novozym...