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Genotypic variation of phenolic compounds ant antioxidant potential in Leaf Musturd(Brassicajuncea C
[会议论文] 作者：PingWang[1]ZhujunZhu[2],
来源：Vegetable Production,Quality and Process Standardization in 年份：2008
Epidemiological studies indicate a significantly negative correlation between the consumption of vegetables and incidence of cancer and cardiovascular disea...
Effects of different locations on the contents of phenolic compounds and antioxidative activity in d
[会议论文] 作者：PingWang[1]ZhujunZhu[2],
来源：Vegetable Production,Quality and Process Standardization in 年份：2008
Ten genotypes of leaf mustard were grown at four locations including Xinchang,Hangzhou,Jiaxing,Wenzhou.The results showed that leaf mustard from different l...
[会议论文] 作者：Xiao-hongQiu[1]Zhi-xiongWu[2],
来源：第十四届世界食品科技大会 年份：2008
This paper analyzes the existing and potential risk of food safety and the cause of it at present in China.It also proposes to establish risk-prevention-and...
[会议论文] 作者：M.Moslehishad[1]EzzatpanahH[2],
来源：第十四届世界食品科技大会 年份：2008
Mastitis is one of the most important and costly diseases in the world,and elevation of somatic cell counts is a major food safety criterion in the internat...
Food Engineering at high pressures:A numerical Study of the interaction between fluid dynamics and m
[会议论文] 作者：PanitKitsubun[1]AntonioDelgado[2],
来源：第十四届世界食品科技大会 年份：2008
High pressure technology is being increasingly used for processing biotechnological materials.During pressure build-up,the work done as a result of volume c...
[会议论文] 作者：O.C.Aworh[1]A.M.Egounlety[2],
来源：第十四届世界食品科技大会 年份：2008
The critical role that food science and technology plays in national development cannot be overemphasized in West African countries where high post-harvest...
[会议论文] 作者：ElisabethM.Gorczyca[1]AliJafarpour[2],
来源：第十四届世界食品科技大会 年份：2008
Rheological studies (fracture and non-fracture tests)carried out on both surimi and kamaboko derived from untreated and treated (3% H2O2 at pH 8.2 applied b...
[会议论文] 作者：AliJafarpour[1]ElisabethM.Gorczyca[2],
来源：第十四届世界食品科技大会 年份：2008
Common carp (Cyprinus carpio) is cheap and prolific in Australian waters but its reputation as a surimi product is generally perceived as poor.This study de...
[会议论文] 作者：WalterFreund[1]Mun-Yong.Kim[2],
来源：第十四届世界食品科技大会 年份：2008
The use of rye flours is still of great importance for the bread varieties in the middle,north,and east Europe countries.In comparison to processed wheat fl...
[会议论文] 作者：MaryamZohri[1]MahnazManafl[2],
来源：第十四届世界食品科技大会 年份：2008
Supercritical fluids (SCFs) are ncreasingly replacing the organic solvents that are used in industrial purification and recrystallization operations because...
EFFECT OF EQUILIBRIUM MODIFIED ATMOSPHERE PACKAGING ON STORAGE LIFE OFYCHEE FRUIT (LITCHI CHINENSIS)
[会议论文] 作者：PomchaiRachtanaptm[1]DuangiaiNoiwan[2],
来源：第十四届世界食品科技大会 年份：2008
Effect of equilibrium modified atmosphere packaging on storage life of lychee fruit was investigated,lychee fruit was dipped in 5 % citric acid before packi...
[会议论文] 作者：O.C.Aworh[1]A.M.Egotmlety[2],
来源：第十四届世界食品科技大会 年份：2008
The critical role that food science and technology plays in national development cannot be overemphasized in West African countries where high post-harvest...
[会议论文] 作者：ReginaKitagawaGrizotto[1]CristianeRodriguesGomes[2],
来源：第十四届世界食品科技大会 年份：2008
The objective of this research was to test the addition of soy protein extract residue,also known as "okara",to a confectionary product (molded sweet biscui...
[会议论文] 作者：Shu-LinLee[1]Wen-ChyuanChen[2],
来源：第十四届世界食品科技大会 年份：2008
Polyphenols are of increasing interest to consumers and food manufacturers for several reasons.Phenolic compounds extraction from grape seed extract (GSE) m...
[会议论文] 作者：FengLiu[1]ZhengwuWang[2],
来源：第十四届世界食品科技大会 年份：2008
α-Linolenic Acid (α-LNA) is associated with several human health benefits and positive biological activities.Epidemiological investigations suggest an imp...
[会议论文] 作者：UtaiKlinkesorn[1]DavidJulianMcClements[2],
来源：第十四届世界食品科技大会 年份：2008
Previous studies have shown that tuna oil-in-water emulsions with improved physical and oxidative stability can be prepared by forming a lecithin-chitosan c...
PRODUCTION OF NOVEL TRIGLYCERIDES CONTAINING HIGH CONTENT OF CONJUGATED LINOLEIC ACID BY NOVEL PROCE
[会议论文] 作者：SukHooYoon[1]MunYhungJung[2],
来源：第十四届世界食品科技大会 年份：2008
Effects of types and amount of catalysts,hydrogen pressure,and kinds of vegetable oils on the formation of conjugated linoleic acids (CLA) isomers,and the e...
THE RESEARCH PROGRESS OF COLOR FORMATION, REMOVAL AND PREVENTION IN THE PROCESSING OF WHITE SUGAR BY
[会议论文] 作者：YanhongRan[1]ShujuanYu[2],
来源：第十四届世界食品科技大会 年份：2008
This paper,based on a series of research result at home and abroad,analyzed the source of color formation during cane sugar processing by sugar cane; introd...
[会议论文] 作者：CuihuiZhang[1]RuijinYang[2],
来源：第十四届世界食品科技大会 年份：2008
Oligosaccharides have become established as functional components in the improvement of the quality and/or function of foods.Among these oligosaccharides,la...
[会议论文] 作者：TianyiLiu[1]YingMa[2],
来源：第十四届世界食品科技大会 年份：2008
Cornstarch was treated by ultrasound,microwave and ball milling.X-ray diffraction (XRD),scanning electron microscope (SEM),polarized light microscope and di...
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