搜索结果: 1-15 共查到“食品科学技术 sweet”相关记录30条 . 查询时间(0.093 秒)
Sweet-beverage consumption and risk of pancreatic cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC)
epidemiology juice and nectar pancreatic cancer prevention risk factors soft drinks sweet beverages sugary drinks
2018/12/14
Background: The consumption of sweet beverages has been associated with greater risk of type 2 diabetes and obesity, which may be involved in the development of pancreatic cancer. Therefore, it has be...
How sweet is acute exercise after pure fructose ingestion?
sweet exercise pure fructose ingestion
2018/11/27
The controversy continues as to whether the consumption of sugar-sweetened beverages and added sugars (especially fructose in the form of sucrose and high-fructose corn syrup) poses a risk of the deve...
Reduced dietary intake of simple sugars alters perceived sweet taste intensity but not perceived pleasantness
human low sugar psychophysics sucrose sugar reduction
2018/11/23
Background: Individuals who adhere to reduced-sodium diets come to prefer less salt over time, but it is unclear whether sweet taste perception is modulated by reduced sugar intake.
Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips
Pre-drying, Blanching Citric Acid
2016/6/2
Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. ...
Antioxidant potential of spinach, peas and sweet corn in relation to freezing period
antioxidant activity freezed phenolic content food raw material
2014/2/24
We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant ac...
Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels
Zea mays L. cooking process phenolics β-carotene antioxidan
2014/2/24
We evaluated the effect of three different cooking methods on antioxidant content and radical scavenging activity of sweet corn. Both fresh and frozen sweet corn kernels were boiled, microwaved, and s...
Kendall’s Concordance Analysis of Sensory Descriptors Influencing Consumer Preference for Sweet Potatoes in Ghana
Sensory Descriptors Consumer Preference
2016/6/1
Sweet potato is an important crop in the upper-east region of Ghana due to its adaptive ability on poor quality soils. It is a predominant snack and lunch for children during the peak harvest period, ...
Rehydration Characteristics and Structural Changes of Sweet Potato Cubes after Dehydration
Rehydration Characteristics Structural Changes
2016/6/1
Moisture removal from solids is an integral part of food processing with convective drying representing one of the most important techniques for preservation of biological products. However, removal o...
Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin
Deep-fat Frying Process Sweet Potato Chips
2016/6/1
The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in...
High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato
High-Pressure and Heat Pretreatment Quality of Sweet Potato
2016/5/31
The effects of high-pressure and heat pretreatments, used prior to drying, on the rehydration rate and quality of sweet potato was investigated. Sweet potato was pressurized at 200 Mpa for 5 min and h...
Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink
PSP LABD PSPLABD optimum conditions
2009/6/18
In the current studies, we produced a purple sweet potato lactic acid bacteria drink (PSPLABD) using a variety of lactic acid bacterial strains. The various PSPLABD were analyzed for color, pH, and fl...
Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins
anthocyanin purple sweet potato alcoholic fermentation
2009/6/17
Anthocyanin pigments (AN) extracted and purified from purple sweet potatoes (Yamagawamurasaki and Kankei 55) were studied for stability during alcoholic fermentation. The fermentation was continued fo...
Effects of the White-Skinned Sweet Potato (Ipomoea batata L.) on the Expression of Adipocytokine in Adipose Tissue of Genetic Type 2 Diabetic Mice
white-skinned sweet potato adiponectin adipocytokines
2009/6/10
We investigated the effects of white-skinned sweet potato (WSSP) on the expression of adipose tissue adipocytokine in order to elucidate the mechanisms underlying the anti-diabetic effects of WSSP. A ...
Evaluation of DPPH-Radical-Scavenging Activity and Antimutagenicity and Analysis of Anthocyanins in an Alcoholic Fermented Beverage Produced from Cooked or Raw Purple-Fleshed Sweet Potato（Ipomoea Batatas cv. Ayamurasaki）Roots
purple-fleshed sweet potato anthocyanin alcoholic beverage
2009/6/10
We investigated the 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical-scavenging activity and antimutagenicity of alcoholic fermented beverages produced from cooked or raw purple-fleshed sweet potato (Ipom...
Increase in Antioxidant and Cytotoxicity Through Apoptosis-induction on HL-60 of Sweet Potato (Ipomoea Batatas Lam. cv. Koganesengan) by Sub-critical Water Treatment
Sweet potato Sub-critical water Antioxidant
2009/6/10
The objective is to examine the effectiveness of heating process of sweet potato with sub-critical water to produce more antioxidant activity and cytotoxic and apoptosis induction activities on human ...