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《Protein Phosphorylation and Meat Quality》 专著出版（图）
《Protein Phosphorylation and Meat Quality》 专著 出版
2021/3/23
日前由中国农业科学院农产品加工研究所张德权研究员及其团队主笔的英文专著《Protein Phosphorylation and Meat Quality》已与读者见面。该书得到国家自然科学基金重点项目“能量代谢与蛋白质翻译后修饰关联调控肉品质的分子机制（32030086）”、中国农业科学院科技创新工程“肉品加工与品质调控（CAAS-ASTIP-2020-IFST-03）”的资助，由Springer...
Properties of Starch and Protein of “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake
Amylose content Gelatinization property Hattan-type varieties of rice Pasting property Protein body
2009/7/27
By successive crossing using Hattan-type varieties originating from “Hattanso” as a parent, “Hattan-type varieties” of rice suitable for brewing the original Hiroshima sake have been bred. In this stu...
Predicting the Protein Content of Grain in Winter Wheat with Meteorological and Genotypic Factors
Genotypic parameter Precipitation Protein content of grain Sunshine hours Temperature Winter wheat
2009/7/24
Meteorological conditions including temperature, sunshine and precipitation during grain growth are the primary factors determining the variation of the protein content of grain (PC) in wheat. On the ...
Grain Protein Content of Interspecific Progenies Derived from the Cross of African Rice (Oryza glaberrima Steud.) and Asian Rice (Oryza sativa L.)
African rice Interspecific hybridization Oryza glaberrima Steud. Oryza sativa L. Protein content West Africa
2009/7/24
The protein contents of the grain of 50 interspecific progenies developed from the cross between WAB56-104, an Oryza sativa variety, and CG 14, an Oryza glaberrima line, were investigated. In contrast...
Drying process and Ghanaian green coffee quality crude protein, pH and caffeine levels
Green coffee pH crude protein and caffeine
2009/3/4
Green coffee beans were dried using three methods (drying on raised platform, drying on polythene sheet kept on ground and drying on concrete floor) at three different densities (20, 30 and 40 Kg/m&...
LONG-TERM EFFICACY OF PROTEIN-ENRICHED PEA FLOUR AGAINST TRIBOLIUM CASTANEUM (COLEOPTERA: TENEBRIONIDAE) IN WHEAT FLOUR
Protein-enriched pea flour Long-term efficacy Toxicity
2010/12/3
Long-term efficacy of the protein-enriched flour of pea (Pisum sativum L. var. Bonneville) in its toxicity, progeny reduction and organoleptic properties was evaluated by combining it with wheat flour...