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Structure and stability of ion induced whey protein aerated gels
foam globular protein microstructure syneresis Turbiscan
2014/2/24
The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey p...
Ca2+对Mozzarella干酪凝乳形成及微观结构的影响（Effects of Ca2+ on the Formation and Structure of Milk Gel of Mozzarella Cheese）
干酪 凝乳 微观结构 双光子共聚焦激光显微镜
2009/8/11
以双光子共聚焦激光显微镜结合荧光染色法研究Ca2+对Mozzarella干酪凝乳形成及结构的影响，结果表明：Ca2+可明显加快牛奶凝乳的形成，对凝乳的结构有重大影响。添加Ca2+后，牛奶的凝乳时间由38min（0mmol/LCa2+）分别缩短为12min (3mmol/L Ca2+)、6min (6mmol/L Ca2+)和3min（9mmol/L Ca2+）。实时观测发现：未加Ca2+处理的牛奶...
Isolation and Structure of Antimicrobial Substances from Paprika Seeds
paprika seeds antimicrobial substance saponin
2009/7/8
Antimicrobial substances were isolated from the 50% ethanol extract of paprika seeds by ODS open column chromatography and reverse phase HPLC. Ten compounds (1-10) which demonstrated antimicrobial act...
Structure of Antibacterial Substance in Extract of Cocklebur Leaves Used for Preparation of Wheat-Koji (qu) Described in the Chinese Classic “Chi-min-yao-shu” and Its Effect on Growth of Bacteria and Yeasts
cocklebur MIC Chi-min-yao-shu
2009/7/7
In our previous publications, we have reported that extract of cocklebur containsan antibacterial substance. This substance was purified using silica gel column chromatography and TLC; it was dissolve...
Effect of Calcium-Compound Addition on the Physical Properties and Tissue Structure of Seasoned ‘Umeboshi’: Investigation of Actual Conditions of Commercially Prepared Products and Verification of Products Prepared in a Laboratory
ume fruit salted ume fruit calcium
2009/7/7
Physical properties which influence the quality of seasoned umeboshi were examined and microscopic observations and sensory evaluations were undertaken on 13 commercially prepared products and 4 labor...
Analysis of Ice Structure Formed in Frozen Agar Gel
unidirectional freezing ice crystal structure dendrite diffusion of water
2009/6/18
Ice crystal structure was analyzed for frozen agar gel under unidirectional freezing in various operating conditions to elucidate the mechanism of the process of ice crystal growth. A linear relations...
The Correlation between Rheological Properties and Characteristic Values of Structure for Steamed Abalone Meat
abalone steam structure image processing
2009/6/17
The quantitative correlation between rheological properties and characteristic values of structure for steamed abalone meat was studied. Abalone Haliotis discus was steamed in a food steamer for 1 h, ...
Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure
cooked potato disintegration starch content
2009/6/17
Differences in the degree of disintegration after cooking were studied in three potato cultivars: Kita-akari, May Queen, and Hokkaikogane. Although the degree of disintegration increased with increase...
Antioxidant Mechanism Studies on Ferulic Acid : Isolation and Structure Identification of the Main Antioxidation Product from Methyl Ferulate
ferulic acid antioxidant reaction radical scavenging scavenging
2009/5/31
As a part of our research project on the elucidation of the chain-breaking antioxidant mechanism of natural phenolic compounds in food components, ferulic acid, a phenolic acid widely distributed in e...
Chemometric Analysis of High Molecular Mass Glutenin Subunits and Image Data of Bread Crumb Structure from Croatian Wheat Cultivars
chemometrics wheat HMW glutenin subunits
2009/3/20
The aim of this work is to investigate functional relationships among wheat properties, high molecular mass (weight) (HMW) glutenin subunits and bread quality produced from eleven Croatian wheat culti...
Streptomyces rimosus GDS（L）Lipase: Production,Heterologous Overexpression and Structure-Stability Relationship
lipase Streptomyces plate assay
2009/3/19
Streptomyces rimosus lipase gene has been overexpressed in a heterologous host, S. lividans TK23. The maximal lipase activity was determined in the culture filtrates of the late stationary phase. Time...
Synthesis and Antioxidant Activity of Modified (+)-Catechin Derivatives. Structure-Activity Relationship
Structure-Activity Relationship Modified
2008/11/26
In a screening program for free radical scavengers, new antioxidant compounds have been obtained by C-8 substitution of various groups on (+)-catechin A ring. Their preparation, purification, identifi...
Structure and Chemical Characteristics of Dehydro-L-Ascorbic Acid in Solutions
L-ascorbic acid dehydro-L-ascorbic acid NMR MOPAC
2010/11/23
L-Ascorbic acid (ASA) plays an important role in food and biological systems as an electron donor, and in the electron-donating process, ASA itself is generally oxidized to dehydro-L-ascorbic acid (DH...