捷克农业科学研究院
期刊
会议
图书
作者:Jan Goliáš , Naděžda Vrchotová , Jarmila Kožíšková ...
来源:[J].Czech Journal of Food Sciences(IF 0.685), 2018, Vol.36, pp.163-168CAAS
摘要:The stability of the main sugars and the organic acids neochlorogenic acid, p -coumaroylquinic acid and rutin was assessed in the Vanda, Napoleonova, Kordia, New Moon, Sweetheart, and Regina sweet cherry ( Prunus avium L.) cultivars during post-harvest storage. Neochlorogeni...
作者:Oto Hanuš , Ludmila Křížová , Jana Hajšlová ...
来源:[J].Czech Journal of Food Sciences(IF 0.685), 2018, Vol.36, pp.277-283CAAS
摘要:The effect of increasing levels of zearalenone (ZEA) artificially supplemented to milk on the coagulation characteristics and the viability of Lactobacillus bulgaricus and Streptococcus thermophilus was examinated . Cow milk was inoculated with the yogurt culture YC-180 – YO...
作者:Yuan-Qing He , Chao-Yue Ma , Ye Pan ...
来源:[J].Czech Journal of Food Sciences(IF 0.685), 2018, Vol.36, pp.1-7CAAS
摘要:The bioavailability of food is central to human nutrition, health and wellbeing. Here, we tested the bioavailability of hydrolysed corn gluten meal using a protein efficiency ratio method, and then analysed differences in bodyweight, weight of organs, routine blood tests and hist...
作者:Shi-Wen Lv , Lei-Yu He , Li-Hui Sun
来源:[J].Czech Journal of Food Sciences(IF 0.685), 2018, Vol.36, pp.57-65CAAS
摘要:The stabilisation treatments of rice bran were performed using microwave heating (100% power, 1–2 min) and dry heating (120°C, 10–20 min), respectively, and then protein was prepared by alkaline extraction (pH 9.5) and acid precipitation (pH 4.5). Stabilisation treatmen...
作者:Shu Zhang , Jun Lu , Lijuan Shi ...
来源:[J].Czech Journal of Food Sciences(IF 0.685), 2018, Vol.36, pp.37-43CAAS
摘要:In this study, we propose a method for correcting the adverse effects produced by the cur vature of fruit objects in images acquired by cameras in machine vision systems. The areas near the edge are darker in acquired images than in the centre, which results in many difficulties ...
作者:Grażyna Wejnerowska , Anna Ciaciuch
来源:[J].Czech Journal of Food Sciences(IF 0.685), 2018, Vol.36, pp.81-87CAAS
摘要:In the present work supercritical fluid extraction with carbon dioxide was performed to obtain oil from quinoa seeds. The effects of extraction variables – namely pressure, temperature, time, particle size, and co-solvent, on supercritical carbon dioxide extraction are inves...
作者:Shi-Yu Wei , Gao Wang , Yong Huang ...
来源:[J].Czech Journal of Food Sciences(IF 0.685), 2018, Vol.36, pp.329-337CAAS
摘要:The drying curves, moisture effective diffusivity and drying activation energy of winter jujube slices were here investigated at different drying temperatures (55, 60, 65, 70, 75, and 80°C), wind speeds (6, 7, 8, 9, and 10 m/s) and pulsation rates (rotatational speed of mate...
作者:Haluk Ergezer , Halil Ibrahim Kaya , Ömer Şimşek
来源:[J].Czech Journal of Food Sciences(IF 0.685), 2018, Vol.36, pp.154-162CAAS
摘要:The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE. Also, Escherichia coli ATCC25922 and Listeria monocytogenes ATCC19118 were inoculate...
作者:Yue Shi , Jing Wang , Yubin Wang ...
来源:[J].Czech Journal of Food Sciences(IF 0.685), 2018, Vol.36, pp.321-328CAAS
摘要:The effect of the inlet temperature on the quality of watermelon powder after spray drying was evaluated. Inlet temperatures of the drying air of 120, 130, 140, and 150°C maintained water solubility of the watermelon powder at 96%. At 253 µM/g, the ORAC value of the watermel...
作者:Sediqeh Soleimanifard , Naser Hamdami
来源:[J].Czech Journal of Food Sciences(IF 0.685), 2018, Vol.36, pp.268-275CAAS
摘要:We aimed to measure the equilibrium moisture content of the Ohadi variety of pistachio shells, pistachio kernels and split pistachios using gravimetric methods at 25, 40, 55, and 70°C and saturated salt solutions with water activities ranging from 0.08 to 0.97. Then, 11 math...

我们正在为您处理中,这可能需要一些时间,请稍等。

资源合作:cnki.scholar@cnki.net, +86-10-82896619   意见反馈:scholar@cnki.net

×