搜索结果: 1-15 共查到“食品科学技术 oxygen”相关记录16条 . 查询时间(0.186 秒)
Dark chocolate supplementation reduces the oxygen cost of moderate intensity cycling
Gas exchange threshold Flavanols High-intensity Time trial
2015/12/17
Dark chocolate (DC) is abundant in flavanols which have been reported to increase the bioavailability
and bioactivity of nitric oxide (NO). Increasing NO bioavailability has often demonstrated reduce...
Determination of fluoride in plant material using microwave induced oxygen combustion
ion-selective electrode sample preparation tea
2014/2/25
Fluorine is essential in human and/or animal nutrition, thus it is important to know its concentration in a diet. One of the important sources of fluorine for humans is tea, containing relatively high...
Salinity, Dissolved Oxygen, pH and Surface Water Temperature Conditions in Nkoro River, Niger Delta, Nigeria
Dissolved oxygen Nigeria Niger Delta Nkoro R iver
2010/9/29
Salinity, dissolved oxygen, pH and surface water temperature conditions in Nkoro River, in the
Niger Delta area of Nigeria was studied for a period of one year (January – December 2008). The response...
高氧气调对果蔬采后生理和品质影响研究进展（Progress in Effects of High Oxygen on Postharvest Physiology and Quality of Fresh Fruits and Vegetables）
果蔬 气调贮藏 高氧
2009/8/11
高氧(21%～100%)能有效地抑制果蔬无氧呼吸代谢、组织酶促褐变以及风味损失，因此，已成为一种新的贮藏方式。综述了高氧气调对果蔬呼吸代谢、乙烯合成、组织褐变、活性氧代谢、挥发性物质和营养物质、色泽和质地以及果蔬腐烂等采后生理和贮藏品质的影响，分析了目前高氧气调研究中存在的不足和今后的研究方向，为果蔬高氧气调的深入研究提供参考。
Trial Production of Tsukudani with Strong Scavenging Activity against Active Oxygen Species
Tsukudanl active oxygen species Maillard reaction
2009/6/18
A trial production was conducted of Tsukudani with strong scavenging activity against active oxygen species by acceleration of the Maillard reaction and addition of sub materials with the activity. As...
Oxidation of Quercetin by Salivary Components II. Effects of Quercetin on Reactive Oxygen Metabolism by Salivary Polymorphonuclear Leukocytes
oxygen metabolism quercetin salivary polymorphonuclear leukocyte
2009/6/17
Salivary polymorphonuclear leukocytes (SPMN) produce O2− and H2O2 reducing molecular oxygen, and quercetin is a phenolic compound found in vegetables and fruits. The aim of the present study was...
Synergistic Effect on Reactive Oxygen Scavenging Activity of Fermented Okara and Banana by XYZ System
fermented okara banana reactive oxygen scavenging activity
2009/5/20
As part of a study of the reuse of waste okara (OC), a residue of soybean products and a kind of industrial wastes, a novel antioxidant food material was prepared in which OC fermented with Rhizopus o...
Influence of Dissolved Oxygen Concentration on Intracellular pH and Consequently on Growth Rate of Aspergillus niger
Aspergillus niger intracellular pH oxygen concentration
2009/3/20
With the results presented we would like to emphasize the influence of dissolved oxygen concentration in a medium on intracellular pH values and consequently on overall metabolism of microorganisms. I...
Evaluation of Specific Oxygen Uptake Rates with Reference to Biocatalytic D-Sorbitol Oxidation Systems
D-sorbitol microbial oxidation oxygen uptake D-sorbitol concentration effects
2009/3/19
Effects of D-sorbitol concentration on the kinetics of D-sorbitol microbial oxidation were studied. The culture of Gluconobacter suboxydans S-22 was applied as a biocatalyst. The study was focused on ...
Effects of Pure Oxygen on the Rate of Skin Browning and Energy Status in Longan Fruit
browning polyphenol oxidase pure oxygen respiration
2009/3/16
Postharvest pericarp browning is one of the main problems resulting in reduced shelf life of longan fruit. Experiments were conducted to examine the changes in concentrations of adenosine triphosphate...
Modelling the Effect of Headspace Oxygen Level on the Degradation of Vitamin C in a Model Fruit Juice
oxygen permeability vitamin C fruit juice ascorbic acid dehydro ascorbic acid
2014/3/10
Fruit juices are a significant source of vitamin C in the human diet and therefore their nutritional value is mainly related to the amount vitamin C they contain (KABASAKALIS et al. 2000; MANSO et al....
High Oxygen Treatment Increases Antioxidant Capacity and Postharvest Life of Strawberry Fruit
antioxidant capacity volatile compounds high oxygen atmosphere
2009/3/3
The antioxidant capacity, total phenolics, volatile compounds, and postharvest quality of strawberry fruit were evaluated after storage in high oxygen atmospheres (40, 60, 80, and 100 kPa) during 14 d...
Reactive Oxygen Species and Lipid Peroxidation Product-Scavenging Ability of Yogurt Organisms
Streptococcus thermophilus Lactobacillus delbrueckii ssp
2008/3/28
The antioxidative activity of the intracellular extracts of yogurt organisms was investigated. All 11 strains tested, including five strains of Streptococcus thermophilus and six strains of Lactobacil...
Effect of Citrate on Production of Diacetyl and Acetoin by Lactococcus lactis ssp. lactis CNRZ 483 Cultivated in the Presence of Oxygen
Lactococcus lactis ssp lactis CNRZ 483 citrate diacetyl acetoin
2008/3/27
The effect was studied of trisodium citrate addition on the growth and formation of diacetyl and acetoin by Lactococcus lactis ssp. lactis CNRZ 483 in a whey-based medium under an oxygen pressure of 2...
Improvement of Diacetyl Production by Lactococcus lactis ssp. lactis CNRZ 483 Through Oxygen Control
Lactococcus lactis ssp. lactis diacetyl oxygen
2008/3/26
This study illustrated the effect of controlled oxygenation on diacetyl production by citrate-utilizing Lactococcus lactis ssp. lactis CNRZ 483. Effects of soluble oxygen concentrations at 21 and 50% ...