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Influence of Thermal Treatment on Polyphenol Extraction of Wine cv. André
temperature wine grape colour
2015/3/4
The extraction of polyphenols and colour parameter development of the grape variety André processed by thermal
maceration techniques were examited.
EFFECT OF APPLE POLYPHENOL ON OXIDATIVE STABILITY OF SLICED COOKED CURED BEEF AND PORK HAMS DURING CHILLED STORAGE
apple polyphenol oxidative stability beef pork hams chilled
2012/8/13
The effects of apple polyphenol (AP) on color, lipid and protein oxidation in sliced cooked cured hams (SCCHs) made of pork and beef during chilled storage were investigated. SCCH samples with no anti...
Total Polyphenol, Antioxidant and Antibacterial Activities of Black Mate Tea
black mate tea extraction solvent
2009/5/20
Black mate tea was extracted with different 50% solvents (acetone, N,N-dimethyl formamide (DMF), ethanol and methanol) for 2, 8 and 18h. The extracts were screened for polyphenol content, antioxidant ...
Influence of Yeast on Polyphenol Composition of Wine
fermentation phenolics red wine wine yeast
2009/3/19
Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced. Very significant (p<0.01) differences wer...
Rhyzopus oryzae Endopolygalacturonase and Borago officinalis Polyphenol Oxidase Thermostability, Isothermal and Thermal Gradient Methods
oryzae Endopolygalacturonase Borago officinalis Polyphenol Oxidase
2016/5/27
Heat stability of two major enzymes in vegetable processing, such as endopolygalacturonase from Rhyzopus oryzae and polyphenoloxidase from Borago officinalis, has been calculated. Isothermal and nonis...