搜索结果: 1-15 共查到“食品科学技术 Edible”相关记录27条 . 查询时间(0.14 秒)
Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms
mushroom fibers food composition
2014/7/10
Mushrooms have been long valued as tasty and nutritional foods for human beings and assumed to contain beneficial fibres, so the objective of this study was to analyse 20 species of wild growing edibl...
Development and Nutritional Impact of Ready to Serve (RTS) Juice from Selected Edible Resources Including Indigenous Fruits and Vegetables of Indian Origin
Development and Nutritional Impact Selected Edible
2016/6/2
The aim of the research work is to formulate a nutritional juice to fulfil the nutritional requirements of human being through cost effective manner. Thus, the developmental strategy is to produce a n...
Plant extracts as components of edible antimicrobial protective coatings
antimicrobial activity antioxidant activity edible coatings hydroxypropylmethylcellulose
2014/2/24
The antioxidant and antimicrobial efficiency of edible coating solutions of hydroxypropylmethylcellulose with various plant extracts were formed and determined. Antimicrobial activity of different con...
Antioxidant and Cytotoxic Activity of the Wild Edible Pimpinella brachycarpa (Kom.) Nakai
Antioxidant and Cytotoxic Activity Wild Edible Pimpinella brachycarpa
2016/6/1
Pimpinella brachycarpa (Kom. Nakai) is one of the most favored wild vegetables in Asian regions. In the present study, a series of solvent fractions of Pimpinella brachycarpa were evaluated for their ...
Sorption and wetting properties of pectin edible films
pectin films glycerol sorption isotherms and kinetics
2014/2/25
The water vapour sorption kinetics and isotherms of pectin films prepared by the casting method were determined. The measurement of water vapour sorption kinetics was conducted using a saturated sodiu...
Biodegradable Edible Films from Renewable Sources-potential for their Application in Fried Foods
Biodegradable Edible Films Application
2016/6/1
The objective this study was to evaluate the physical, physicochemical, morphological, mechanical and barrier properties of edible films obtained from pectin, sodium alginate or methylcellulose, aimin...
Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
vegetable oils oxidative stability tocopherols fatty acid composition
2014/2/27
In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunf...
Isolation and Identification of Glucosinolates in Edible Parts of Chinese Cabbages（Brassica campestris L. ssp. Peckinensis）
Chinese cabbage glucobrassicanapin gluconapin gluconasturtiin
2009/6/18
Chinese cabbage (Brassica campestris L. ssp. Peckinensis) is the most widely consumed Brassica vegetable in Asian countries including Korea. Brassica vegetables contain glucosinolates, which have been...
Antioxidant Activity of Some Edible Yemeni Plants Evaluated by Ferrylmyoglobin/ABTS?+ Assay
antioxidant activity Trolox equivalent antioxidant capacity(TEAC) Rumex acetosa Yemeni plants
2009/6/18
The antioxidant activity, expressed in mM Trolox equivalent antioxidant capacity (TEAC), of some edible Yemeni plants belonging to different families was evaluated using the ferrylmyoglobin/ABTS·+ met...
Anti-Tumor Promoting Activities of Edible Plants against Okadaic Acid
okadaic acid anti-tumor promoting activity protein phosphatase-2A (PP2A)
2009/6/17
The anti-tumor promoting activities of 120 kinds of edible plants against the non TPA-type promoter, okadaic acid (OA), were investigated by measuring suppression of the inhibitory effect of OA on pro...
Screening of Edible Plants for Reducing Activity by Monitoring Their Effects on the Oxidation of Oxymyoglobin
reducing activity reductants oxymyoglobin
2009/6/10
The ability to determine the total reductant capacity (i.e. the total amount of electron-donating antioxidants) in dietary foodstuffs would be useful, because foods contain a number of different compo...
Effect of Frying with Edible Oil on Antihypertensive Properties of Hatakeshimeji（Lyophyllum decastes Sing.）Mushroom
Hakakeshimeji ACE SBP Lyophyllum decastes
2009/6/10
and inhibitory action on angiotensin converting enzyme (ACE) of Hatakeshimeji mushroom (Lyophyllum decastes Sing.) were investigated. The molecular mass of proteins in the fruit body of Hatakeshimeji ...
Purification and Characterization of Polyphenol Oxidase from Edible Yam（Dioscorea opposita Thunb.）
polyphenol oxidase edible yam dopamine oxidase
2009/5/31
Soluble polyphenol oxidase of edible yam (Dioscorea opposita Thunb.) was purified approximately 203-fold with a recovery rate of 15% by ammonium sulfate fractionation, ion exchange chromatography, hyd...
Properties of Edible Surimi Film as Affected by Heat Treatment of Film-Forming Solution
Edible film Mechanical properties Heat treatment
2009/5/20
The effect of heat treatment of film-forming solutions on the properties of edible surimi films was investigated. The film-forming solutions prepared at pH 3 from frozen Alaska pollack surimi were hea...
Anti-Allergic Phlorotannins from the Edible Brown Alga, Eisenia Arborea
Eisenia arborea rat basophilic leukemia phlorotannin
2009/5/20
Eisenia arborea, an edible brown alga, is occasionally used as a folk medicine due to its anti-allergic effect. In the present study to identify the anti-allergic constituents in the alga, the extract...