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天然植物提取物含有多种抗氧化剂成分，这些抗氧化剂可以抑制肉类加工过程中HAs的生成。然而肉类中HAs的生成还会受到原料肉基质的影响，在特定基质的肉制品中不同种类多酚对HAs的抑制作用不同。目前，大多数研究集中于酚类化合物对牛肉、猪肉和鸡肉等原料肉中HAs形成的影响，而关于酚类物质对番鸭肉制品中游离和结合态HAs抑制作用的报道较少。南京农业大学Yan Xu等在桑叶提取物酚类成分鉴定的基础上，筛选出来...
Real-time PCR with internal amplification control for the detection of Cronobacter spp. (Enterobacter sakazakii) in food samples
Cronobacter spp. (Enterobacter sakazakii) Real-time PCR Internal amplification control Detection Food
2012/8/14
Cronobacter spp. (Enterobacter sakazakii) is an opportunistic pathogen and is linked with life-threatening infections in neonates. The organism has been isolated from a wide variety of foods and envir...
Analysis and Control of Ice Crystal Structure in Frozen Food and Their Application to Food Processing
ice fraction effective thermal conductivity pressure-shift freezing
2009/6/18
The large differences in thermal properties between water and ice cause thermal properties of frozen food to be strongly dependent on ice fraction, which is a function of solute concentration and temp...
Average Weight Based Quality Control of Nigeria Bakery Industry: A Statistical Approach
Quality control bread hypothesis test Nigeria
2008/10/31
This research looks at the average weight control of the Nigeria bakery industry. Visits were made to some bread factories and their statistical quality control measures were investigated, these were ...
Improvement of Diacetyl Production by Lactococcus lactis ssp. lactis CNRZ 483 Through Oxygen Control
Lactococcus lactis ssp. lactis diacetyl oxygen
2008/3/26
This study illustrated the effect of controlled oxygenation on diacetyl production by citrate-utilizing Lactococcus lactis ssp. lactis CNRZ 483. Effects of soluble oxygen concentrations at 21 and 50% ...
Increased Nisin in Cheddar-Type Cheese Prepared with pH Control of the Bulk Starter Culture System
nisin lactic acid bacteria cheese
2008/3/18
Five strains of Lactococcus lactis ssp. lactis and one transconjugant strain of Lactococcus lactis ssp. cremoris, previously shown to be nisin producers, were evaluated for nisin production during gro...
Average Weight Based Quality Control of Nigeria Bakery Industry: A Statistical Approach
Nigeria Bakery Industry Statistical Approach
2016/5/31
This research looks at the average weight control of the Nigeria bakery industry. Visits were made to some bread factories and their statistical quality control measures were investigated, these were ...
Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demands
Consumers Palatability Beef grading Value based payment Beef retail systems
2012/8/13
A 5-year commercial trial was run to test a new retail-to-farm trading model focused on beef eating quality as assessed by consumers. Retail description and pricing was based on cooked eating quality ...