搜索结果: 1-15 共查到“食品加工技术 microbial”相关记录16条 . 查询时间(0.078 秒)
The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink
Ultraviolet Heat Treatments Antioxidant Activity
2016/6/1
There is a growing trend towards the production of ready to use multifunctional foods which has nutritional and medicinal value as well as good sensory properties. On the other hands, microbial safety...
Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham
High hydrostatic pressure DGGE Weissella viridescens Cooked ham
2012/8/14
In this study, culture-dependent and culture-independent approaches were used to reveal the microbial diversity and dynamic changes occurring in sliced vacuum-packed cooked ham after high pressure pro...
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
Fermented sausage Starter culture Biogenic amines PCR-DGGE
2012/8/14
The microbial ecology of fermented sausages inoculated with different starter cultures (Pediococcus pentosaceus + Staphylococcus xylosus, batch A; Lactobacillus farciminis + Staphylococcus saprophytic...
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
Fermented sausage Starter culture Biogenic amines PCR-DGGE
2012/8/13
The microbial ecology of fermented sausages inoculated with different starter cultures (Pediococcus pentosaceus + Staphylococcus xylosus, batch A; Lactobacillus farciminis + Staphylococcus saprophytic...
Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel
PMP gel MTG NMR proton mobility WHC Microstructure
2012/8/13
The effect of microbial transglutaminase (MTG) on nuclear magnetic resonance relaxation (NMR) behaviour, water holding capacity (WHC) and microstructure of pork myofibrillar protein (PMP) gel was stud...
Microbial Changes on Full and Reduced Fat Edam Cheese during Maturation
Edam cheese microflora reduced cheese
2009/7/7
The objective of this research was to determine the microflora of full fat and reduced fat Edam cheese during maturation. Reduced fat (16% fat) and full fat (28% fat) Edam cheese was stored up to 20 w...
Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles
Bella di Cerignola table olives Spanish style and natural processing
2009/3/16
A study on the microflora of table olives »Bella di Cerignola«, produced according to Spanish style and natural processing, is presented. The samples (olives and brines) were taken at diff...
The controversial topic of synthetic dyes in food has been discussed for many years. The scrutiny and negative assessment of synthetic food dyes by the modern consumer have raised a strong interest in...
Microbial and Chemical Qualities of Raw and Trona Processed African Breadfruit (Treculia africana Decne)
treculia africana boiling trona microbial chemical quality
2008/10/25
A comparative study of the microbial and chemical qualities of African breadfruit, Treculia africana Decne raw seed and seed boiled with trona was investigated. There was a significant (p< 0.05) decre...
Synthesis of Microbial Protein in Ruminally Cannulated Cows Fed Alfalfa Silage, Alfalfa Hay, or Corn Silage
ruminal synthesis of microbial proteins nitrogen-15 alfalfa forage
2008/7/29
Six ruminally cannulated cows were used in an experiment with a 3 x 3 Latin square design. Three all forage diets—alfalfa silage, alfalfa hay, or corn silage plus 2.2% urea (DM basis)—were fed for ad ...
Microbial Conversion of Lactose to Lactobionic Acid by Resting Cells of Burkholderia cepacia No. 24
lactobionic acid lactose Burkholderia cepacia oxidase microbial conversion
2008/4/20
Microbial conversion of lactose to lactobionic acid (β-O-D-galactosyl D-gluconic acid) was carried out with the resting cells of a mutant strain of Burkholderia cepacia that showed tolerance to high l...
Combined Effects of Carbon Dioxide Addition and Barrier Films on Microbial and Sensory Changes in Pasteurized Milk
milk shelf-life extension carbon dioxide
2008/3/28
The growth of psychrotrophic microorganisms is an important factor in the deterioration of refrigerated pasteurized milk. Dissolved CO2 inhibits certain spoilage microorganisms in foods provided that ...
Effect of High Pressure Homogenization on Microbial and Chemico-Physical Characteristics of Goat Cheeses
high pressure homogenization goat cheese microbial and chemico-physical characteristics
2008/3/27
The objective of this work was to compare goat cheeses obtained from milk previously subjected to high pressure homogenization (1000 bar) with those produced from untreated milk and milk subjected to ...
Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters
Microbial ecosystem Traditional fermented sausage Indigenous starter Lactic acid bacteria Coagulase-negative cocci
2012/8/13
This paper reviews the diversity of microbiota, both in the environment and in traditional fermented European sausages. The environments of processing units were colonised at variable levels by reside...
Effect of Modified Atmosphere Packaging on Microbial and Physical Qualities of Turkey Meat
Packaging on Microbial Turkey Meat
2016/5/31
The effect of modified atmosphere (80% oxygen +20% carbon dioxide) packaging, vacuum packaging and aerobic packaging on the microbial qualities viz., Total Viable Count (TVC) and anaerobic count, phys...