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Effect of pre-stimulation on milk flow pattern and distribution of milk constituents at a quarter level
dairy cows milking stimulation, quarter milk flow milk constituents
2015/6/4
The aim of this study was to investigate milk flow patterns and milk composition in relation to pre-milking udder stimulation. The milk of one quarter of each of the sixteen cows was removed separatel...
Phenolic Constituents, Furfuraldehyde and Antioxidant Capacity of Sugar Cane Spirit Aged in Woods Casks
Phenolic Constituents Furfuraldehyde and Antioxidant Capacity
2016/6/1
This study quantified the phenolic compounds (gallic acid, vanillic acid, vanillin, syringic acid, syringaldehyde, coumarin and scopoletin), furfuraldehyde and the antioxidant capacity during in 0, 1,...
Bovine Blood Constituents as Fat Replacers in Ham Pâté
bovine blood fat replacer ham pâ té
2009/3/19
Some tests were carried out in this work with the aim of evaluating a partial replacement of fat in the raw batter of ham pâté by using bovine blood constituents, such as globin (GL), plasma (PL...
Short Communication: Effects of Prepartum Milking on Dry Matter Intake, Liver Triglyceride, and Plasma Constituents
fatty liver prepartum milking feed intake
2008/8/5
An experiment was conducted to determine if initiation of milking 10 d prior to expected calving could prevent fatty liver by circumventing intake depression and by providing an alternative route for ...
Odorous Constituents of Ovine Milk in Relationship to Diet
diet ovine milk Pecorino cheese aroma compounds
2008/3/26
The neutral volatile compounds of ovine milk from ewes fed. on natural pasture, grass meadow, and on mixed grain rations were isolated by distillation under vacuum and then collected in traps that wer...
Biosynthesis of food constituents: Natural pigments. Part 2 – a review
biosynthesis xanthones flavonoids isoflavonoids neoflavonoids flavonols (epi)catechins flavandiols leucoanthocyanidins flavanones dihydroflavones flavanonoles dihydroflavonols flavones flavonols anthocyanidins anthocyanins chalcones dihydrochalcones quinochalcones aurones isochromenes curcuminoids carotenoids carotenes xanthophylls apocarotenoids iridoids
2014/3/3
This review article is a part of the survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosyn...
Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups – a review
biosynthesis amino acids alanine valine leucine serine glycine cysteine phenylalanine tyrosine tryptophan histidine
2014/3/17
This review article gives a survey of principal pathways that lead to the biosynthesis of the proteinogenic amino acids of the alanine-valine-leucine group starting with pyruvic acid from the glycolyt...