搜索结果: 1-13 共查到“食品加工技术 liquid”相关记录13条 . 查询时间(0.146 秒)
Evaluation of Patulin in Commercial Baby Foods by solid Phase Extraction and Liquid Chromatography PDA Detection
homogenised puree HPLC patulin Turkish markers
2015/3/4
A simple, reliable, and rapid RP-LC method has been developed for the determination of patulin in commercial baby foods
from Turkish markets. Solid phase extraction and liquid chromatography with ph...
Modelling of solid-liquid extraction process of total polyphenols from soybeans
solid-liquid extraction soybeans total polyphenols modelling optimisation
2014/2/27
The influence of the solvent, temperature, and extraction time on the extractability of total polyphenols from milled soybeans variety Ika was investigated. The study was performed in order to select ...
荔枝果醋液态发酵工艺优化（Optimization of the Liquid State Fermentation Technology of Litchi Vinegar）
荔枝 果醋 液态发酵 工艺优化
2010/1/28
研究了荔枝果醋加工中的液态酒精与醋酸发酵工艺，试验表明添加4g/L的多肽，可促进酒精发酵过程中菌种生长和风味成分(酯及氨基酸态氮)的生成。采用四因素二次通用旋转组合设计优化了酒精发酵工艺条件，当接种量0.15%（安琪酵母和菌株CICC 1312的体积比为2∶1）、还原糖质量浓度为18g/(100 mL)、发酵温度为30℃、pH值为4.5时，发酵体的酒精度达9.76%。通过L9(34)正交试验优化的...
Predicting Temperature during the Thermal Processing of Canned High-Viscosity Liquid Food
heat transfer analysis high-viscosity liquid food apparent viscosity
2009/5/31
This paper proposes a method for predicting the temperature in a metal can based upon the apparent viscosity of a liquid food, which was estimated from the initial temperature in the can under the con...
Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
egg lipids proteins pulsed electric field structure
2014/3/10
The effect of PEF on the whole liquid egg components, proteins and lipids, and the microstructure were studied and compared with pasteurisation. The effect of the refrigerated storage one week after t...
The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg
liquid whole egg high pressure antimicrobials functional properties
2014/3/7
The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification...
Analysis of Major Caprine Milk Proteins by Reverse-Phase High-Performance Liquid Chromatography and Electrospray Ionization-Mass Spectrometry
caprine milk proteins mass espectrometry electrospray source
2008/4/1
Major proteins from caprine milk were separated by preparative gel permeation and cation-exchange fast protein liquid chromatography and were characterized by flow injection analysis by electrospray i...
Determination of the Marker Residue of Albendazole in Cheese by Ion-Pair Liquid Chromatography and Fluorescence Detection
albendazole residues cheese liquid chromatography fluorescence detection
2008/3/28
A liquid chromatographic method is described that allows quantitative determination of the marker residue of albendazole in cheese. Samples were extracted with acetonitrile, and the extracts were defa...
Determination of Pantothenic Acid in Infant Milk Formulas by High Performance Liquid Chromatography
pantothenic acid infant formula high performance liquid chromatography
2008/3/25
A reverse-phase liquid chromatographic method was adapted for the assay of pantothenic acid in infant milk formulas. Sample preparation consisted of deproteination with acetic acid and sodium acetate ...
Study of Proteolysis in Artisanal Cheeses: High Performance Liquid Chromatography of Peptides
peptides cheeses proteolysis high performance liquid chromatography
2008/3/22
The peptides of the water-soluble N fractions of different varieties of artisanal cheeses from Asturias (Afuega'l Pitu, Beyos, Vidiago, Cabrales, and Peral) were analyzed by reversed-phase HPLC. Pepti...
Quaternary Ammonium Compounds in Milk: Detection by Reverse-Phase High Performance Liquid Chromatography and Their Effect on Starter Growth
quaternary ammonium sanitizers starter activity high performance liquid chromatography determination
2008/3/22
A reverse-phase HPLC method is described that permits detection of quaternary ammonium sanitizers in milk. The commercial mixture of quaternary ammonium sanitizer used, n-alkyl (50% C14, 40% C12, and ...
Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water
Processing Shelf Life
2016/5/27
A study on the preparation and assessment of physico-chemical, microbiological and organoleptic properties of pork nuggets was carried out using liquid whey as a replacement for added water at three d...
Determination of polyphenols in beer by an effective method based on solid-phase extraction and high performance liquid chromatography with diode-array detection
polyphenols beer HPLC SPE spectrophotometric detection
2014/3/4
The determination of polyphenols by spectrophotometric detection is complicated due to their low concentrations in beer. The beer samples have to be pre-concentrated before using the spectrophotometri...