搜索结果: 1-15 共查到“食品科学技术 IMPROVEMENT”相关记录48条 . 查询时间(0.231 秒)
Supplementing a normal diet with protein yields a moderate improvement in the robust gains in muscle mass and strength induced by resistance training in older individuals
diet protein yields robust gains in muscle mass strength
2018/11/19
From midlife, a progressive decline in muscle mass occurs, which is an independent risk factor for disability among elderly people (1). This natural process of biological aging can be either worsened ...
Supplementing a normal diet with protein yields a moderate improvement in the robust gains in muscle mass and strength induced by resistance training in older individuals
normal diet muscle mass older individuals robust gains
2018/11/16
From midlife, a progressive decline in muscle mass occurs, which is an independent risk factor for disability among elderly people (1). This natural process of biological aging can be either worsened ...
Food Safety Laboratory and Milk Quality Improvement Program at Cornell University
quality nutritious
2014/10/24
Consumers expect fluid milk products to be nutritious, fresh-tasting, and wholesome. To the consumer, "quality" means that the product tastes good and that it keeps well in their home refrigerator. Fr...
Improvement of Functional Bioactivity in Pear:Blackberry Synergies with Lactic Acid Fermentation for Type 2 Diabetes and Hypertension Management
Hypertension Antioxidants Syndrome X
2014/10/22
Type II diabetes mellitus (T2DM) is a chronic disease that has a worldwide prevalence which is expected to rise dramatically over the course of the next thirty years. The disease has reached pandemic ...
Enzymatically hydrolysed molasses and sodium citrate as new potentials for the improvement of canthaxanthin batch synthesis by Dietzia natronolimnaea HS-1: A statistical media optimisation
enzymatic hydrolysis sugarbeet molasses hydrolysate carotenoid pigment batch submerged fermentation response surface modelling
2014/8/11
Response surface methodology-central composite rotatable design (RSM-CCRD) was applied to explore the optimum media formulation for maximising canthaxanthin (CTX) biosynthesis by Dietzia natronolimnae...
The Yield Improvement of Resistant Starches from Africa Locust (Parkia biglobosa): The Influence of Heat-moisture, Autoclaving-cooling and Cross-linking Treatments
Resistant Starches Africa Locust
2016/6/1
Native paprika starch was treated by heat-moisture treatment (HMT), autoclaving-cooling (Aut-cd) with and without anhydride acetic acid/adipic acid (Aut-acid) and sodium trimetaphosphate/sodium (STMP/...
Color Stability Improvement of Chilled Beef by Natural Antioxidant Treatment and Modified Atmosphere Packaging
Natural Antioxidant Treatment Modified Atmosphere Packaging
2016/5/31
The effect of superficial treatment with taxifolin solution (1 g L-1) in combination with modified atmosphere packaging (80%O2/20%CO2) on the sensory quality and instrumental color characteristics of ...
A Review on the Loss of the Functional Properties of Proteins during Frozen Storage and the Improvement of Gel-forming Properties of Surimi
Functional Properties Proteins during
2016/5/31
The functional properties of the myofibrillar proteins were protected during frozen storage when a cryoprotectant was added. Some normally used cryoprotectants are sorbitol, sucrose, polydextrose, lac...
Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content
Blended carrot-orange juice carotene content enzyme clarification
2010/9/30
The aim of this work was to optimize the processing parameters for the clarification of blended
carrot-orange juice using Response Surface Methodology (RSM) and to improve the carotene content. The b...
Improvement of Folate Biosynthesis by Lactic Acid Bacteria Using Response Surface Methodology
folate lactic acid bacteria Lactobacillus plantarum I-UL4 response surface methodology
2010/10/14
Lactic acid bacteria (Lactococcus lactis NZ9000, Lactococcus lactis MG1363, Lactobacillus
plantarum I-UL4 and Lactobacillus johnsonii DSM 20553) have been screened for their ability
to produce folat...
酪蛋白水解物的酶法修饰优化与抗氧化活性改善（Enzymatic Modification of Casein Hydrolysates by Plastein Reaction and Improvement in Antioxidant Activity）
酪蛋白水解物 抗氧化活性 类蛋白反应
2010/1/28
利用木瓜蛋白酶对酪蛋白水解,并对所得到的水解物进行类蛋白反应修饰，制备高活性抗氧化肽。以水解物的游离氨基含量变化为响应值，利用响应面分析法对类蛋白反应条件进行优化，得到适宜条件为：酶添加量为500U/g，温度30℃，底物质量分数50%，反应时间5.6h。毛细管电泳分析确认，水解物经类蛋白反应修饰后肽分子组成发生变化。抗氧化活性分析结果表明，所制备的3个修饰产物对3种自由基的清除能力显著提高。
Improvement of Ethanol Fermentation of Corn Semolina Hydrolyzates with Immobilized Yeast by Medium Supplementation
bioethanol fermentation alginate-immobilized yeast
2009/6/24
The possibilities of improving ethanol fermentation of enzymatically obtained corn semolina hydrolyzates with alginate-immobilized yeast Saccharomyces cerevisiae var. ellipsoideus by medium supplement...
Role of Ethanol in Improvement of Bacterial Cellulose Production: Analysis Using 13C-Labeled Carbon Sources
bacterial cellulose cellulose production acetic acid bacteria
2009/6/18
We studied the role of ethanol in the improvement of bacterial cellulose (BC) production, primarily using 13C NMR. 13C-labeled BC was biosynthesized by Acetobacter xylinum ATCC 10245 using culture med...
Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
flour aging bread-making quality specific loaf volume
2009/6/18
The relationship between physical dough properties and bread-making quality during flour aging was investigated for two Japanese domestic bread-making spring wheat cultivars (Haruyutaka, Haruyokoi) an...
Improvement of Japanese Wheat Flour by Gaseous Acetic Acid Treatment
gaseous acetic acid breadmaking properties Japanese wheat flour
2009/6/18
Ten different Japanese wheat flours with protein contents ranging between 9.86 and 11.5% were treated with gaseous acetic acid, then used for breadmaking. Gaseous acetic acid treatment at a concentrat...