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Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks
lactic acid bacteria ABT fermented milk l(+)-lactic acid d(–)-lactic acid
2014/10/11
The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inocu...
Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory
commercial malt decantation mashing free amino nitrogen hot water extract infusion mashing laboratory malt mashing sorghum
2011/9/8
A sorghum variety was supplied as commercial malt and as an unmalted cereal by a maltster. The commercial sample had been malted in a tropical country. Sub-samples of the unmalted cereal were malted i...
Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract
probiotic Lactobacillus bile tolerance pH tolerance autoaggregation
2014/2/26
The cell survival in the digestive tract is one of the main criteria required for the probiotics. The aim of this study was to evaluate the stability of the selected lactobacilli (Lactobacillus acidop...
Application of quantitative approach focused on the competition of lactic acid bacteria culture with coagulase-positive staphylococci under the conditions related to artisanal cheese fermentation
Staphylococcus aureus lactic acid bacteria growth competition surface methodology
2014/2/26
A quantitative analysis of Staphylococcus aureus growth was carried out in milk fermented with the mesophilic mixed-strain culture of lactic acid bacteria (LAB), in relation to the conditions prevaili...
Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink
PSP LABD PSPLABD optimum conditions
2009/6/18
In the current studies, we produced a purple sweet potato lactic acid bacteria drink (PSPLABD) using a variety of lactic acid bacterial strains. The various PSPLABD were analyzed for color, pH, and fl...
Model for Aerobic Growth of Bacillus Amyloliquefaciens in Processed Soy Sauce under Various Conditions of Temperature, Initial Dry Cell Mass and Ethanol Concentration
liquid seasoning genus Bacillus predictive microbiology
2009/6/10
Construction of a predictive model for hygenic management of liquid foods was attempted by investigating the effects and interactions of storage conditions on the aerobic growth kinetics of Bacillus a...
Flavor Release of Diacetyl and 2-Heptanone from Skimmed and Full Fat Milk under Mouth Conditions
flavor release milk model mouth log P
2009/5/31
To gain insight into the process of retronasal olfaction, flavor release from skimmed milk and full fat milk (containing 3.75% fat) was investigated using a model mouth system with a screw plunger. La...
Microbiological Conditions of Frozen Shrimp in Different Food Market of Dhaka City
Microbiology Frozen Shrimp Food Market
2009/5/20
This study was carried out to evaluate the microbiological condition of the frozen shrimps found in the local markets and departmental chain shops of Dhaka city. Pathogenic bacterial load were found g...
The Present Conditions and the Problems in Manufacturing Industry of an Extensive Manufacturing Base Style—Practice of Crisis Management in Baking Industry—
Manufacturing Industry Extensive Manufacturing Base Style Crisis Management Baking Industry
2009/4/8
The Present Conditions and the Problems in Manufacturing Industry of an Extensive Manufacturing Base Style—Practice of Crisis Management in Baking Industry—.
Chemical Changes in Chilled Farmed Sea Bass (Dicentrarchus labrax): Effect of Advanced Icing Conditions
sea bass slurry ice ozone microbial activity autolysis lipid damage
2014/3/10
The present research was focused on the commercialisation of fresh farmed sea bass (Dicentrarchus labrax). A slurry ice prototype (60% water/40% ice) coupled to an ozone generator (700 mV, 0.17 mg/l) ...
Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions
salt stress tomato antioxidant lipoic acid vitamin C vitamin E
2014/3/10
The aim of the work was to evaluate the change in antioxidant content with maturation stage in tomato berries under elevated salinity conditions. The examined antioxidants were lipoic acid, vitamin C ...
Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
cereal products Maillard reactions baking temperature newly formed compounds sugar type
2014/3/10
This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system. Four NF...
Effect of Extraction Conditions and Post Mortem Ageing Period on Yield of Salt Soluble Proteins from Buffalo (Bubalus bubalis) Lean Meat
Buffalo lean meat salt soluble protein dilution volume blending time ageing period
2008/11/1
Buffalo lean meat was used to evaluate the effects of pH of the salt soluti1on (5.0, 5.5, 6.0, 6.5 and 7.0), dilution volume (4, 8, 12, 16 and 20 X sample weight), blending time (30, 60, 90, 120 and 1...
Comparative Study on Structures of Three Hayadakimai Products Produced with Different Heating Conditions
partial-cooked rice (Hayadakimai) water absorption granule structure RVA
2008/4/20
Hayadakimai is a briefly cooked rice product with an appearance similar to that of uncooked rice. It requires only a short time cooking before serving without the washing and soaking processes essenti...
Isolation and Identification of a Novel Yeast Fermenting Ethanol under Acidic Conditions
acid-tolerant yeast ethanol fermentation acidic medium
2008/4/20
An acid-tolerant yeast strain MF-121 showing an excellent ability of ethanol fermentation in acidic media containing salt of pH 2.0-2.5 was isolated. Some brewing yeast, Saccharomyces cerevisiae, coul...