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循化辣椒红色素的萃取及性质研究
辣椒 红色素 提取
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2009/12/29
［目的］ 研究有机溶剂提取浓度、提取温度、提取时间、料液配比等因素对辣椒红色素提取效果的影响，并对其热和光的稳定性进行了初步研究。［方法］利用有机溶剂提取辣椒红色素,并用正交试验优化提取辣椒红色素的最佳工艺；利用薄层色谱分析循化辣椒红色素的组成成分,对其稳定性进行研究。［结果］最佳工艺为： 用浓度为95%的乙醇以10∶12.5的料液配比在60 ℃下萃取3 h。辣椒红色素在一定时间内热稳定性好，但...
微波前处理酶法制备微孔淀粉研究
微波 微孔淀粉 吸油率
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2009/12/23
［目的］提高微孔淀粉的吸附性能，缩短其生产时间。［方法］以玉米原淀粉为材料，对其施加40 W/g的超声波处理10 min，然后用α淀粉酶和葡萄糖苷酶的pH缓冲液制备微孔淀粉，研究各因素对微孔淀粉吸油率的影响。［结果］其他因素固定不变，当反应温度为30 ℃时，微孔淀粉的吸油率最低，反应温度在50~55 ℃时，微孔淀粉的吸油率较高；缓冲液pH值在5.0~5.5时，微孔淀粉的吸油率较高，缓冲液pH值高...
Microbiology of Kwek-Kwek: An Emerging Philippine Streetfood
streetfood quail egg microbiology
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2009/6/18
The microbiology of kwek-kwek as a Philippine emerging streetfood made from boiled quail eggs, which have been battered and fried was studied. The process of water-cooling and manual peeling of the bo...
Effect of Processing Conditions on Thermal Properties of Parboiled Rice
experimental setup processing conditions parboiled rice thermal properties of parboiled rice
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2009/6/17
Differential scanning calorimetry (DSC) was used to determine the thermal properties of parboiled rice, and these properties, i.e. gelatinization parameters, namely, peak temperature (Tp) and residual...
Changes in Quality of Dried Macadamia Nuts during a Peak Harvest Season in Kenya
dry macadamia nuts peak harvest season moisture
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2009/6/17
Moisture content, total lipid content, lipid classes, fatty acid composition and sugar composition were used to express quality characteristics of macadamia nuts. These parameters of the dry nuts were...
Freezing Injury and Rheological Properties of Agricultural Products
freezing injury impedance carrot
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2009/6/17
Time changes in electrical and rheological properties of carrot and potato cell tissues after freezing-thawing or chloroform-vapor treatment were compared to clarify the mechanism of cell tissue softe...
Measurement of Migration Rate of Water in Cured Tobacco Material
tobacco adsorption isotherm transport phenomena
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2009/6/17
The purpose of this study was to develop a model in which the migration rate of water in tobacco was expressed through the effective diffusion coefficient. The effective diffusion coefficients were ca...
Psicose Contents in Various Food Products and its Origin
rare sugars D-psicose food products
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2009/5/31
To elucidate the history of human exposure of psicose, a determination method of psicose (D/L-psicose) in various food products has been developed : post column high-performance liquid chromatography ...
Comprehensive Analysis of Polyphenols in Fruits Consumed in Japan
polyphenol fruits HPLC PDA
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2009/5/20
Polyphenols, a large group of natural antioxidants, are a versatile group of phytochemicals beneficial for disease prevention. In this study, we comprehensively analyzed polyphenols, catechins, procya...
Quantitation of Carotenoids in Commonly Consumed Vegetables in Japan
vegetable carotene lycopene
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2009/5/20
The carotenoid content, potentially an antioxidant, of 70 vegetables in Japan was determined by reversed-phase HPLC. α-Carotene was detected in 55 of 70 vegetable samples; β-carotene, in all 70; lycop...
Analysis of Pigment Compositions in Various Monascus Cultures
Monascus pigments composition
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2009/5/8
The pigments produced by Monascus are a mixture that includes azaphilone pigments. We simultaneously analyzed the 11 identified compounds present in Monascus pigments, and showed that there was a larg...
A Dedicated MRI for Food Science and Agriculture
small dedicated magnetic resonance imaging (MRI) proton-specified apparatus frozen margarine
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2009/5/8
A dedicated magnetic resonance imaging (MRI) apparatus that is small, lightweight, and usable in an ordinary research room was devised for developmental research and quality estimation of foods and ag...
利用黑曲霉菌发酵食品废物去除污泥重金属
黑曲霉菌 柠檬酸 污泥 重金属
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2012/9/26
采用黑曲霉菌发酵菠萝残渣废液产生富含柠檬酸的沥滤液,然后将沥滤液加入污泥中,用以去除污泥中的重金属Cu和Zn.调节污泥初始 pH到3.73, 反应2h,重金属 Cu的去除率达46%, Zn达75% ;延长反应时间,去除率进一步提高,Cu 去除率最高达 60% 以上,Zn 去除率达97%.
红枣汁与魔芋凝胶复合果冻的研制
红枣 魔芋精粉 正交优化 果冻
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2012/9/26
采用正交优化方法,以红枣汁与魔芋精粉为主要原料研制红枣汁复合果冻.对红枣汁、魔芋精粉、κ-卡拉胶混合胶等的用量、氯化钾添加量、蔗糖与柠檬酸添加比例等工艺条件进行了研究,得到了红枣汁魔芋凝胶复合果冻的最佳工艺配方:红枣汁 8.00 % 、魔芋精粉 0.28 % 、κ-卡拉胶0.42 %、氯化钾 0.60 %、白沙糖 5.00 %、柠檬酸 0.10 % .该配方制作的果冻呈橘黄色,香味浓郁, 爽滑可口...
The Relationship between Universities and Industry:The American University Perspective
Universities Industry American University
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2009/3/20
The enactment of the Bayh-Dole Act in 1980 by the U.S. Congress allowed universities and small businesses to own patents on research which had been federally-sponsored. This has revolutionized the rel...