红外和微波热处理对紫苏籽油品质的影响Effect of infrared and microwave heat-treatment on perilla seed oil quality
Zhongguo youzhi, 2022 为了对紫苏籽压榨制油前热处理方式的选取提供参考数据，对紫苏籽进行不同程度的红外或微波热处理，根据热处理后紫苏籽的水分含量分为低、中、高3组，随后进行压榨制油，测定了经不同热处理得到的紫苏籽油的相关理化指标、脂肪酸组成、微量活性成分含量，评估了不同紫苏籽油的DPPH自由基清除率和氧化稳定性。结果表明：两种热处理方式对紫苏籽油脂肪酸组成及含量无显著影响（p＞005）；与未经处理的紫苏籽油相比，经微波热处理的紫苏籽油酸值降低，红外热处理的紫苏籽油过氧化值降低，经过微波和红外热处理的紫苏籽的出油率 ...
姚凌，陈楚滢，徐宇，黄健花，王小三，常明，王兴国 YAO Ling, CHEN Chuying, XU Yu, HUANG Jianhua, WANG Xiaosan, CHANG Ming, WANG Xingguo
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Zhongguo youzhi, 2023 为有效提高油脂品质，以亚麻籽、油菜籽、花生、芝麻和葵花籽为原料，对其进行焙炒和湿热预处理并压榨制油，研究焙炒和湿热预处理对5种植物油感官品质、理化指标、主体组分、挥发性组分和微量营养组分的影响。结果表明：焙炒和湿热预处理对植物油的感官品质和理化指标均有影响，总体上可提高植物油的感官品质，但会使酸值和过氧化值有所增加；焙炒和湿热预处理对脂肪酸和甘三酯组成无显著影响（p＞0.05）；5种植物油中共检测出了82种挥发性风味成分，焙炒和湿热预处理后，菜籽油中硫苷降解产物明显增加，葵花籽油中杂环类化合物显著增加 ...
李应霞1，王进英1 ，董国鑫1，雷风1，苏学民2，白琴2陈霞1LI Yingxia1, WANG Jinying1, DONG Guoxin1, LEI Feng1, SU Xuemin2, BAI Qin2, CHEN Xia1，
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Effect of Thermal Pretreatment on Taste Components of Chicken Breast Meat and Chicken Bone Paste(热预处理对鸡胸肉和鸡骨泥滋味物质的影响) [PDF]
Shipin kexue jishu xuebao, 2022 In order to explore the effects of thermal pretreatment temperature before enzymolysis on the taste components of chicken breast meat and chicken bone paste, sensory evaluation of chicken breast meat and chicken bone paste samples after different ...
HAO Zhilin(郝志林) +3 more
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Effect of Physical Treatments on Soluble Protein of Highly Denatured Defatted Soy Flakes(物理方法提高高温变性豆粕可溶性蛋白质的方法) [PDF]
Shipin kexue jishu xuebao, 2014 The effects of microwave irradiation (MWI) treatment, heating treatment by boiling water bath, ultrasound treatment, and high-pressure homogenization on the soluble protein of highly denatured defatted soy flakes were investigated.
CHENG Jianjun(程建军) +4 more
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Effect of Superheated Steam on Reducing Bacteria in Prepared Lamb(过热蒸汽对调理羊肉减菌效果的影响) [PDF]
Shipin kexue jishu xuebao, 2018 This study investigated the efficacy of superheated steam in reducing the bacteria in prepared French rib lamb chops at different temperatures (180℃ and 300℃) and different treatment times (0,5, 30,5, 60s).
HOU Chengli(侯成立) +5 more
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Effect of Storage Time on Qualities of High Pressure Treated Fresh Tomato Juice(贮藏时间对超高压处理鲜榨番茄汁品质的影响) [PDF]
Shipin kexue jishu xuebao, 2019 The qualities and aroma of fresh tomato juice treated by a high pressure treatment (25℃ and 400MPa for 30min) and a thermal treatment (100℃ for 5min) were compared after 3 months storage. The total number of colonies, mold and yeast of fresh tomato juice
MA Yue(马越) +5 more
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Effects of Dry Heat Treatment on Physicochemical Properties and Digestion Characteristics of Rye Bran(干热处理对黑麦麸理化性质及消化特性的影响) [PDF]
Shipin kexue jishu xuebao, 2023 The effects of dry heat treatment on physicochemical properties and nutrient digestion characteristics of rye bran were studied. Lipase activity, phytic acid content and free polyphenol content were used as inspection index under dry heat treatment ...
ZHANG Huijuan(张慧娟) +2 more
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热处理大豆球蛋白的体外消化稳定性In vitro digestion stability of soybean globulin after heating treatment
Zhongguo youzhi, 2022 为了有效评估大豆球蛋白抗原性变化，对热处理后的大豆球蛋白进行体外模拟消化实验，考察其体外消化稳定性。首先采用碱溶酸沉法从脱脂大豆粉中提取大豆球蛋白，然后将其经400 MPa超高静压处理15 min后进行加热（70、90、110、130 ℃）处理20 min，然后进行体外模拟消化实验，采用SDS-PAGE、邻苯二甲醛（OPA）法和间接竞争酶联免疫（ELISA）法研究消化过程中大豆球蛋白的蛋白质分子质量、水解度和抗原性的变化。结果表明：经体外模拟消化实验后，与未处理样品相比 ...
李英英，席俊，陈慧彬，尚阿晨，王一超 LI Yingying, XI Jun, CHEN Huibin, SHANG Achen, WANG Yichao
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Zhejiang Daxue xuebao. Lixue ban, 2009 采用水热合成法制备了不锈钢负载的ZSM-5分子筛涂层.考察了不锈钢载体表面处理对分子筛与载体之间结合力的影响.研究结果表明,与酸处理或洗涤剂清洗处理相比,高温热处理更加有利于提高分子筛与不锈钢载体之间的结合力,且热处理效果与温度有关,最佳处理温度为850 ℃,在该温度下处理5 h后的载体,所得到的分子筛/不锈钢复合材料,不仅具有最大的分子筛表面覆盖率,而且在焙烧过程中分子筛几乎不脱落.热处理后的载体在反应液中进一步浸泡同样会影响分子筛的覆盖率及结合力,影响大小与载体热处理温度有关.
YUANHao(苑昊) +2 more
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Effect of Combined Heat-Moisture Treatments on Physicochemical Properties and in Vitro Digestibility of Whole Tartary Buckwheat Flour(复合湿热处理对苦荞全粉理化特性及体外消化性的影响) [PDF]
Shipin kexue jishu xuebao, 2021 Changes in physicochemical properties and in vitro digestibility of native whole tartary buckwheat flour (N-T) were studied after heat-moisture treatment (HM-T), heat-moisture-enzyme treatment (HM-E-T), heat-moisture-microwave treatment (HM-M-T), or heat-
LI Hongmei(李红梅) +4 more
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