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Plant-specific NAC transcription factors (TFs) play crucial roles in various pathways related to the stress response. However, to date, little information regarding NAC gene regulation during fruit r...
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe’s milk cheese was studied. Chemical and microbiologic...
The aim of the present study is to investigate the chemical and physical characteristics of the olive oil in different ripening stages of Manzanilla and Kalamata varieties to determine the optimum har...
The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat ferm...
Background: Cervical ripening is one of the main stages of initiation labor. Acupressure in Chinese medicine is considered as an invasive technique, which through reliving oxytocin ripens the cervix. ...
The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used t...
The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to eval...
This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago che...
Brown patches of the size from several square metres to hectares or individual dying plants appeared in otherwise green stands. Affected plants wilt and ripen sooner than healthy ones, causing them to...
Changes in fruit weight, firmness and soluble solids content during the ripening period of Karešova cv. Including relationships between these characteristics were studied in 1998–2001. These year...
We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the inf...
This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain ...
Physico-chemical changes included a significant decrease in firmness during post-harvest ripening, whereas the levels of total soluble solids were found to be very similar. Ethylene as a parameter o...
Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, ...
The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly r...

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