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排序方式: 共有499条查询结果,搜索用时 31 毫秒
81.
PETER D. HOAGLAND GORDANA KONJA EKKEHARD CLAUSS MARSHALL L. FISHMAN 《Journal of food science》1997,62(1):69-74
Component analysis of high performance size-exclusion chromatograms was applied to 3.3 × concentration of citrus and apple pectins in dilute solution by ultrafiltration with a hollow fiber module fitted with a 100K membrane. Viscosities of the pectins in retained solutions were unchanged and for citrus pectin there was a 10% reduction of weight fraction of the largest-sized component at the last stage of concentration. A small proportion of apple pectin (radius of gyration = 7 nm) was recovered from one permeate by freeze-drying, and, when redissolved in water, produced large aggregates (z-average diam > 100 nm, measured by dynamic light scattering). Results can provide guidelines for use of the method during industrial pectin processing. 相似文献
82.
REBECCA MONTVILLE SARAH SMITH PEDRO PERDOMO PETER J. NITZSCHE DONALD W. SCHAFFNER 《Journal of Food Safety》2003,23(3):159-166
Calabaza (Curcubita moschata) is a tropical squash which is gaining popularity as a specialty crop for agricultural producers in the Northeast United States. It is commonly marketed by being cut in half, wrapped in plastic and may be held unrefrigerated until sold. This method of display is essential for consumer acceptance, yet unrefrigerated storage means that some potential for food safety problems exists. Experiments were conducted to determine the potential for bacterial growth during storage of cut calabaza. Freshly cut calabaza contained between 1.3 and 4.7 log10 CFU/g aerobic mesophiles. By 10 h, duplicate counts from some samples exceeded 4 log10 CFU/g. After 24 h of room temperature storage, total aerobic plate counts ranged from 5.2 to 7.7 log10 CFU/g. Rapid bacterial growth on cut calabaza stored at room temperature indicates that these products are highly perishable, and may be able to support the growth of pathogenic bacteria, should they be introduced during the slicing process. 相似文献
83.
JAN PIKUL DENNIS E. LESZCZYNSKI PETER J. BECHTEL FRED A. KUMMEROW 《Journal of food science》1984,49(3):838-843
Fresh chicken breast and leg meat samples, which were frozen for 3 months or 6 months at −18°C, were cooked in microwave and convection ovens and then tested for levels of lipid oxidation. After 6 months storage, malonaldehyde in fat from meat samples, as measured by a TBA assay, modified to avoid sample autoxidation, increased 2.5 fold, while the fluorescence excitation (360 nm) and emission (440 nm) spectra increased an average of 34%. Fat from meat cooked in a convection oven averaged 83% higher malonaldehyde concentration and 21% higher fluorescence compared to levels before cooking. Levels of lipid oxidation products in fat from chicken breast and leg meat were not significantly different in microwave compared to convection oven cooking; but certain secondary fluorescent products were higher in meats cooked by convection oven. 相似文献
84.
A simple model is presented for the negative drain current transients observed in GaAs MESFETs when subjected to ionizing radiation. The two dominant mechanisms are proposed to be electron trapping under the Schottky gate and in the neutral semi-insulating substrate. The model is suitable for the design and evaluation of radiation-resistant GaAs MESFET integrated circuits using common electrical simulators such as SPICE3. 相似文献
85.
KARL J. SOMMER MUHAMMAD T. ISLAM PETER R. CLINGELEFFER 《Australian Journal of Grape and Wine Research》2000,6(2):99-108
Fruit bud initiation in Sultana is more sensitive to climatic factors than fruit bud initiation in other cultivars. This paper considers historical findings regarding the influence of light and temperature on fruit bud initiation and fruitfulness in view of modern Sultana vineyard management practices.
Past results were reviewed and confirmed by experiments in which variability in vine size and structure was introduced by grafting and modifications of trellis design. Ramsey-grafted vines were consistently less fruitful than own-rooted Sultana, possibly because of a more shaded canopy interior due to greater vegetative growth of vines grafted to Ramsey rootstock. Carbohydrate reserves of node and internode tissue in late winter between node 2 and 18 followed a similar trend along the cane as fruitfulness in the following spring. 相似文献
Past results were reviewed and confirmed by experiments in which variability in vine size and structure was introduced by grafting and modifications of trellis design. Ramsey-grafted vines were consistently less fruitful than own-rooted Sultana, possibly because of a more shaded canopy interior due to greater vegetative growth of vines grafted to Ramsey rootstock. Carbohydrate reserves of node and internode tissue in late winter between node 2 and 18 followed a similar trend along the cane as fruitfulness in the following spring. 相似文献
86.
The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine 总被引:1,自引:0,他引:1
87.
提出用谐综合法设计凸轮间歇运动机构的凸轮廓线,可以减低步进段激振造成的停歇段余振响应,从而提高凸轮间歇运动机构的许用转速。对设计方法进行了详细讨论,并有应用计算分析。 相似文献
88.
EFFECT OF PH ON THERMAL PROCESS REQUIREMENTS OF CANNED FOODS 总被引:3,自引:0,他引:3
89.
M. SUSAN BREWER CHARLES R. STITES FLOYD K. MCKEITH PETER J. BECHTEL JAN E. NOVAKOFSKI KARL A. BRUGGEN 《Journal of Muscle Foods》1995,6(3):283-296
This study was conducted to evaluate the effects of belly thickness on processing, sensory and visual characteristics, moisture and fat of bacon made from 45 bellies of various thicknesses. Belly thickness had a linear effect (P < 0.05) on raw, cured, and cooked weights, and water and fat content. A linear relationship (P < 0.05) was observed between belly thickness and slice integrity, appearance, and lean-to-fat ratio of bacon. Saltiness, texture and mouthfeel, bacon flavor intensity, and off-flavor intensity were unrelated to raw belly thickness. 相似文献
90.
Direct competitive enzyme-linked immunosorbent assays (ELISAs) were developed for sulfathiazole (ST) analysis. Polyclonal antibody rabbit serum adsorption to polystyrene microtiter plates was enhanced using a 1 μg/mL Protein A precoating solution. Detection limits (20% reduction in maximum enzyme signal) for ST in milk and honey were 12.0 and 34.7 ppb (ng/L), respectively. ST-horseradish peroxidase (HRP) conjugates prepared by linking the N4-amino group of ST to periodate-treated HRP were more efficient than those prepared using a more conventional two-step glutaraldehyde method. This represents a new method of preparing sulfonamide conjugates for use in ELlSAs. 相似文献