- Structural Characterization of Heat-Induced Protein Particles in Soy Milk.
[作者:Ren, Chengang;Tang, Lu;Zhang, Min;Guo, Shuntang;,期刊:Journal of Agricultural and Food Chemistry, 页码:1921-1926 , 文章类型: 研究论文,,卷期:2009年57-5]
- This study analyzed the aggregation mode of polypeptides in protein particles of soy milk by using ultracentrifugation, gel filtration, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The resul...
- Chemical and Rheological Properties of the b-Glucan Produced by Pediococcus parvulus 2.6.
[作者:Velasco, Susana E.;Areizaga, Javier;Irastorza, Ana;Duenas, Maria T.;Santamaria, Antxon;Munoz, Maria E.;,期刊:Journal of Agricultural and Food Chemistry, 页码:1827-1834 , 文章类型: 研究论文,,卷期:2009年57-5]
- characterization by NMR (1H and 2D-COSY) showed that the same EPS, a 2-substituted (1,3)-b-D-glucan, was synthesized irresp. of sugar source used for growth (glucose, fructose, or maltose). The mol. masses of these b-gl...
- Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging.
[作者:Segtnan, Vegard H.;Hoy, Martin;Sorheim, Oddvin;Kohler, Achim;Lundby, Frank;Wold, Jens Petter;Ofstad, Ragni;,期刊:Journal of Agricultural and Food Chemistry, 页码:1705-1710 , 文章类型: 研究论文,,卷期:2009年57-5]
- showed that X-ray computed tomog. (CT) can be used for nondestructive distributional anal. of NaCl in salmon fillets during salting, salt equilibration, and smoking. The combination of three X-ray voltages (80, 110, and...
- Biodegradation of Chlorpyrifos by Lactic Acid Bacteria during Kimchi Fermentation.
[作者:Cho, Kye Man;Math, Reukaradhya K.;Islam, Shah Md. Asraful;Lim, Woo Jin;Hong, Su Young;Kim, Jong Min;Yun, Myoung Geun;Cho, Ji Joong;Yun, Han Dae;,期刊:Journal of Agricultural and Food Chemistry, 页码:1882-1889 , 文章类型: 研究论文,,卷期:2009年57-5]
- We examd. the role of microorganisms in the degrdn. of the organophosphorus (OP) insecticide chlorpyrifos (CP) during kimchi fermn. During the fermn. of kimchi, 30 mg L-1 of CP was added and its stability assayed during...
- Carvacrol Facilitates Heat-Induced Inactivation of Escherichia coli O157:H7 and Inhibits Formation of Heterocyclic Amines in Grilled Ground Beef Patties.
[作者:Friedman, Mendel;Zhu, Libin;Feinstein, Yelena;Ravishankar, Sadhana;,期刊:Journal of Agricultural and Food Chemistry, 页码:1848-1853 , 文章类型: 研究论文,,卷期:2009年57-5]
- Heating meat at high temp. and/or for a long time to kill foodborne pathogens increases the formation of potentially carcinogenic heterocyclic amines. To overcome this problem, 1% carvacrol, the main ingredient of orega...
- Effect of Polyphenol-Rich Extract from Walnut on Diet-Induced Hypertriglyceridemia in Mice via Enhancement of Fatty Acid Oxidation in the Liver.
[作者:Shimoda, Hiroshi;Tanaka, Junji;Kikuchi, Mitsunori;Fukuda, Toshiyuki;Ito, Hideyuki;Hatano, Tsutomu;Yoshida, Takashi;,期刊:Journal of Agricultural and Food Chemistry, 页码:1786-1792 , 文章类型: 研究论文,,卷期:2009年57-5]
- The kernel pellicles of walnut are rich in ellagitannins with antioxidative activity. A polyphenol-rich ext. from walnuts (WP, 45% polyphenol) was prepd. and evaluated for its hypolipidemic effect in high fat diet fed m...
- Kinetics of CO2 Fluxes Outgassing from Champagne Glasses in Tasting Conditions: The Role of Temperature.
[作者:Liger-Belair, Gerard;Villaume, Sandra;Cilindre, Clara;Jeandet, Philippe;,期刊:Journal of Agricultural and Food Chemistry, 页码:1997-2003 , 文章类型: 研究论文,,卷期:2009年57-5]
- presented, in tasting conditions, all along the first 10 min following the pouring process. Expts. were performed at three sets of temp., namely, 4 癈, 12 癈, and 20 癈, resp. It was demonstrated that the lower the champa...
- Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry, and Oak Wood Barrels.
[作者:De Rosso, Mirko;Panighel, Annarita;Dalla Vedova, Antonio;Stella, Laura;Flamini, Riccardo;,期刊:Journal of Agricultural and Food Chemistry, 页码:1915-1920 , 文章类型: 研究论文,,卷期:2009年57-5]
- released from wood into the wine; oxygen permeation through the wood favors formation of new anthocyanin and tannin derivs. Recently, polyphenols and volatile compds. released from acacia, chestnut, cherry, mulberry, an...
- Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread.
[作者:Andersson, Roger;Fransson, Gunnel;Tietjen, Markus;Aaman, Per;,期刊:Journal of Agricultural and Food Chemistry, 页码:2004-2008 , 文章类型: 研究论文,,卷期:2009年57-5]
- Content of dietary fiber and dietary fiber components in whole-grain rye (n = 18) were analyzed. The av. total content, when fructan was included, was for dietary fiber 19.9% (range of 18.7-22.2%) and for extractable di...
- Kernel Composition, Starch Structure, and Enzyme Digestibility of opaque-2 Maize and Quality Protein Maize.
[作者:Hasjim, Jovin;Srichuwong, Sathaporn;Scott, M. Paul;Jane, Jay-lin;,期刊:Journal of Agricultural and Food Chemistry, 页码:2049-2055 , 文章类型: 研究论文,,卷期:2009年57-5]
- Objectives of this study were to understand how opaque-2 (o2) mutation and quality protein maize (QPM) affect maize kernel compn. and starch structure, property, and enzyme digestibility. Kernels of o2 maize contained l...
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