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31.
The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread 下载免费PDF全文
The present study was conducted to evaluate the effect of active packaging [oxygen absorber (OA) or oxygen absorber combined with ethanol emitter (OA + EE)] on microbial stability and quality of Chinese steamed bread (CSB) stored at 25 °C. Air‐packaged CSB was taken as control. Microbiological, sensory, physical, thermal and mechanical changes were monitored as a function of treatment and storage time. On day 2 of storage total plate count was reduced by 3.1, 3.7 and 4.4 cfu/g by OA, OA + EE (1% v/v) and OA + EE (3% v/v), respectively (p < 0.05). Yeasts and moulds were inhibited during the entire storage period. No detrimental effects of OA + EE (1% v/v) were observed on organoleptic parameters, whereas OA + EE (3% v/v) gave a strong objectionable flavour and taste. Active packaging significantly (p < 0.05) delayed the increase of potential of hydrogen as compared to the control. No significant effect of active packaging was found on moisture content, water activity, colour and specific volume. An increase in the melting enthalpy of amylopectin crystallite was observed in all samples during storage. The stored CSB samples packaged with OA showed higher values of hardness compared to samples packaged with OA + EE (1% v/v), indicating the potential of ethanol as plasticizer of the protein network. The results indicate the potential application of OA and OA + EE (1% v/v) as an antimicrobial packaging system for CSB preservation. Copyright © 2015 John Wiley & Sons, Ltd. 相似文献
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加入HDPE-g-MAH、CG-8831和KH-550制备HDPE/木粉改性复合材料。研究其长效吸水性,发现吸水率随时间延长先快速增加,浸水35 d后缓慢增至平衡,HDPE-g-MAH改性效果最好,其饱和吸水率仅为1.503%。利用Fick第二扩散定律拟合吸水动力学曲线,得扩散系数D的顺序:HDPE-g-MAH增容HDPE/木粉复合材料HDPE/木粉复合材料KH-550改性HDPE/木粉复合材料CG-8831改性HDPE/木粉复合材料。并证明该吸水过程符合Fick第二扩散定律,相关系数R2值达0.99以上。HDPE/木粉改性复合材料尺寸变化系数CDCWCT。 相似文献
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Elisabeth Wisker Martina Daniel Walter Feldheim 《Journal of the science of food and agriculture》1996,70(3):327-333
The effect of particle size of whole meal rye bread on the apparent digestibility of macro-nutrients, non-starch polysaccharides (NSP) and energy, the energy value of rye NSP and on faecal weight was studied in balance experiments in seven young women. The whole meal breads were prepared from one single batch of rye milled to two different particle sizes (coarse bread: 50% of particles >2 mm, 90% >1 mm; fine bread: 86% of particles <0·5 mm, 58% <0·2 mm). Two diets containing either coarse (350 g day−1) or fine (377 g day−1) whole meal bread and a low fibre control diet were consumed for 3 weeks each in a 3×3 cross-over design. Relative to the low fibre control diet, digestibility of protein, NSP and energy was significantly lower for the diets containing the whole meal breads. Digestibility of fat was the same for all diets. Partial digestible energy value for each g of NSP from coarse and fine whole meal rye bread was calculated to be −3±7 and 1±5 kJ, respectively. There were no differences between coarse and fine whole meal rye bread in the effects on the parameters measured with the exception on faecal wet weight, which was higher for the coarse bread diet. 相似文献
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高职教育中石化专业专业课承担着更多的学生技能和素质培养的任务,教学中必须重视和突出实践性原则,加强教材改革,强化专业理论知识,培养精良的“双师型”师资队伍,利用专业课对学生职业能力培养。 相似文献
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