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Evaluation of Patulin in Commercial Baby Foods by solid Phase Extraction and Liquid Chromatography PDA Detection
homogenised puree HPLC patulin Turkish markers
2015/3/4
A simple, reliable, and rapid RP-LC method has been developed for the determination of patulin in commercial baby foods
from Turkish markets. Solid phase extraction and liquid chromatography with ph...
Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy
Meat batter Fat Oil Thermal treatment Raman spectroscopy
2012/8/14
Structural changes, textural properties, water- and fat-binding properties and their relationships in meat batters prepared with different lipids and with heating were studied by Raman spectroscopy. R...
Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis
High pressure processing RNA extraction DGGE Active species Sliced cooked ham
2012/8/14
Microbial diversity and dynamic changes of sliced vacuum-packed cooked ham during refrigerated storage (0–90 days) after high pressure processing (400 MPa at 22 _C for 10 min) was investigated by usin...
Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)
Starch Gelatinization Total Bacterial Counts
2016/5/31
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...
Nutritional Evaluation and Functional Properties of Clarias lazera (African Catfish) from River Tammah in Nasarawa State, Nigeria
Nutritional Evaluation Clarias lazera
2016/5/31
Evaluation of nutritional composition was carried out on Clarias lazera fish while functional properties were also investigated. The proximate composition were total ash (8.6%), moisture (7.5%), crude...
Histometric evaluation of meat products – determination of area and comparison of results obtained by histology and chemistry
image analysis histological evaluation meat products bone fragments
2014/3/19
Histological examination of meat products enables direct identification and differentiation of the individual components. Image analysis is described in literature as a method that gives objective and...