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Quality of Cow's and Goat's Fermented Bifido Milk during Storage
goat's milk bifidobacteria fermentation
2009/3/20
The fermented bifido milk, with and without supplements (skim milk powder and whey protein concentrate powder) from commercially available goat's and cow's long-life milk was produced. In goat's milk ...
Peptide Inhibitors for Angiotensin I-Converting Enzyme from Masai Fermented Milk
Masai fermented milk Lactobacillus confusus Lactococcus lactis subsp. lactis
2010/11/22
The Masai, a nomad living in East Africa, consume a large quantity of fermented milk as the main staple. Angiotensin I-converting enzyme inhibitory activity of their fermented milk was compared with t...
Rheological Behavior of Casein Micelles and Reconstituted Skim Milk Gels: The Effect of Temperature on Gelation Induced by Rennet
casein micelle skim milk gelation
2010/11/22
The temperature dependence of the gelation process for various rennet-casein micelle systems was investigated by analysis of gelation curves obtained from viscoelastic measurements under the condition...
A Spectrophotometric Microtiter-Based Assay of the Ability of UHT-Treated Milk to Reduce XTT
milk Maillard reaction tetrazolium salt
2010/11/22
A spectrophotometric microtiter-based assay was established for quantification of the ability of UHT-treated milk to reduce 3'-{1-[(phenylamino)-carbonyl]-3,4-tetrazolium}-bis(4-methoxy-6-nitro)benzen...
Reduction of Tetrazolium Salt XTT with UHT-Treated Milk: Its Relationship with the Extent of Heat-Treatment and Storage Conditions
UHT-treated milk Maillard reaction tetrazolium salt
2010/11/22
UHT-treated milk reduced 3'-{1-[(phenylamino)-carbonyl]-3,4-tetrazolium}-bis(4-methoxy-6-nitro)benzenesulfonic acid hydrate (XTT). The reducibility was caused by the Maillard reaction intermediate bet...