检索结果-南通市图书馆

Effects of Process and storage temperature on Browning Index, Furosine, and HMF of Aseptic Cold Break Tomato Paste during storage Time

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Food Science and Engineering 2016年第5期6卷 237-244页

作者： Hye Won Yeom Joseph Conte Rasheed Mohammed Steve DeMuri Campbell Soup Company 1 Campbell Place Camden New Jersey 08103 USA

Effects of process and storage temperature on concentration of Maillard compounds in aseptic cold break tomato paste were evaluated during 12 months of storage time. Cold break tomato paste was processed at 104 ℃ or 112℃, aseptically filled into 5 liter bags, and stored at 21 ℃ and 33 ℃. Level of Browning Index, Furosine, and HMF was monitored in the aseptic cold break tomato paste during the storage time. Browning Index, Furosine, and HMF significantly increased in the aseptic cold break tomato paste during storage at 33℃, and there was linear correlation between Browning Index and Furosine （or HMF）. At the lower storage temperature of 21℃, no significant increases were observed. Effects of the process temperature on Browning Index, Furosine, and HMF of aseptic cold break tomato paste were less significant than the storage temperature.

关键词： Aseptic cold break tomato paste process temperature storage temperature Browning Index Furosine HMF.

Effect of storage temperature on the Quality of Fresh-cut Cattail

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Agricultural Science & Technology 2015年第12期16卷 2812-2815页

作者： Hesheng HUANG Haiping WANG Pian Pian ZHANG Jiangsu Food & Pharmaceutical Science College Jiangsu Food Processing Research and Development Center

Fresh-cut cattail was extremely not resistant to store at room *** the first day,it began to etiolate and rot,the fiber content increased,but the vitamin C content and reducing sugar content *** aerobic bacterial count increased,the weight loss rate sharply increased,and the sensory quality and food value were gradually *** temperature storage could decrease the loss of vitamin C and reducing sugar of fresh-cut cattail,reduce the weight loss rate and delay the increase of fiber content,maintain the water and nutrient of fresh-cut cattail,and the storage effect of 0 ℃ was better than 4 ℃.

关键词： Fresh-cut cattail Preservation storage temperature Quality

Effects of storage temperature on the Effective Activity of Straw Frozen Semen after Thawing

在线全文

学校读者我要写书评

暂无评论

Animal Husbandry and Feed Science 2015年第4期7卷 203-204,207页

作者： Qiao Limin Ma Jianmin Qiao Fuqiang Yao Hua Xiao Xishan Hou Yinxu Fu Jingtao Ren Kang Beijing Vocational College of Agriculture Technology Industry Group.BUA Animal Science and Technology College Beijing University of Agriculture Beijing Municipal Bureau of Agriculture

The aim was to discuss the optimal storage environment and proper insemination time after thawing of 0.25 mL straw frozen semen. Straw frozen semen was thawed at 40 ℃ for 20 s, and then stored at 0 -4 ℃, 14 - 16 ℃, 25 -27 ℃ for 2, 4, 6, 8 and 10 h, respectively. The sperm motility was detected. After thawing, semen was stored at 0 - 4 ℃ and 14 - 16 ℃ for 10 h. Their sperm motilities （0.434 ±0. 016 7 and 0.423 ±0.019 6） had no significant differences （P 〉 0.05） with initial thawing motility （0.441 ± 0.030）. Sperm motility reduced as the storage time prolonged at 25 -27 ℃. Sperm motility after 6 h had signifi- cant differences with that of initial thawing motility （P 〈 O. 05 ）, and sperm motilities after 8 and 10 h showed extremely significant differences （P 〈 0.01 ）. Thus, sperm motility after thawing was still very high after stored at 0 -4 ℃ and 14 - 16 ℃ within 10 h, which met the requirements for insemination. Under this temperature and time ranges, sperm could be carried over long distances, which had small effects on sperm quality and reached the expected insemination effects. However, under the temperature of 25 - 27 ℃, semen should be used for insemination within 6 h after thawing.

关键词： Straw frozen semen Thawing temperature Thawing time storage temperature Sperm motility

Effects of Transport,storage temperature and Time on Parthenogenetically Developmental Competence of Sheep Oocyte

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Animal Husbandry and Feed Science 2014年第3期6卷 138-140页

作者： Qiao Limin Qiao Fuqiang Guo Tong Yao Hua Zhang Jinghe Xiao Xishan Hou Yinxu Guan Weijun Department of Husbandry and Veterinary Beijing Vocational College of Agriculture Group of Science Technology and Industry Beijing University of Agriculture Institute of Animal Science and Veterinary Medicine Beijing University of Agriculture Institute of Animal Science( IAS) Chinese Academy of Agricultural Science( CAAS)

This study was to investigate the effects of transport, storage temperature and time on parthenogenetical developmental competence of sheep oocyte. The ovaries were collected and randomly immersed in physiological saline at （ 10 - 15 ） ℃, （20 - 25 ） ℃ and （30 - 35 ） ℃ and transported to the laboratory for culture. They were divided into three groups randomly in an optimized transport temperature, kept in physiological saline at4 ℃, （14 -18） ℃ and （25 -30） ℃ respectively; 15 - 17 h later, the ovaries were cutured for the maturation and parthenogenetic activation of oocytes. The results showed that the optimal transport temperature of ovaries was 20 -25 ℃, when the maturation rate and blastocysts rate reached 67.44% and 35.93% respectively. Incubating sheep ovaries at （ 14 - 18 ） ℃ for （15 -17） h did not reduce the maturation rate （61.81%） and blastocysts rate （29.03%） of oocyte significantly. However, incubating sheep ovaries at 4 ℃ or （25 -30） ℃ significantly reduced the maturation rate （41.90%, 18.40% ） and cleavage rate （9.09%, 13.04% ）, and the ovaries could not develop into blastocysts at these two temperature ranges. It can be concluded that the optimal transport temperature of the sheep ovaries is 20 - 25 ℃, and incubation at 14 - 18 ℃ overnight in vivo does not affect the developmental competence of oocytes.

关键词： Sheep ovary storage temperature Transport temperature Oocytc Developmental competence

Effect of dietary protein sources and storage temperatures on egg internal quality of stored shell eggs

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Animal Nutrition 2015年第4期1卷 299-304页

作者： Xiaocui Wang Shugeng Wu Haijun Zhang Hongyuan Yue Guanghai Qi Jie Li Key Laboratory of Feed Biotechnology of Ministry of Agriculture Feed Research Institute Chinese Academy of Agricultural Sciences College of Animal Nutrition and Feed Science Northeast Agricultural University

This study was conducted to evaluate the effects of various protein sources(soybean meal, SBM; cottonseed protein, CSP; double-zero rapeseed meal, DRM) on the internal quality(Haugh unit, yolk index,albumen pH,yolk hardness and yolk springiness) of eggs when stored at either 4 or 28℃ for 28 d. A total of 288 laying hens(32 wk of age) were randomly allotted to 6 treatment groups(4 replicates per treatment) and fed diets containing SBM, CSP, or DRM individually or in combination with equal crude protein content(SBM-CSP, SBM-DRM, and CSP-DRM) as the protein ingredient(s). A 6 x 2 factorial arrangement was employed with dietary types and storage temperatures(4 and 28℃) as the main effects. After 12 wk of diet feeding, a total of 216 eggs was collected for egg internal quality *** results showed as follows: 1) lower egg quality was observed in the DRM group compared with the other groups when stored at 4 and 28℃ for 28 d(P < 0.05), while there was no difference in egg internal quality among the other groups. 2) The CSP diet resulted in higher yolk hardness compared with the other diets when eggs were stored at 4℃ for 28 d(P < 0.05). Lower Haugh unit was observed in the DRM and SBM-DRM groups compared with the other groups when eggs were stored for 28 d at 4℃(P < 0.05).3) Yolk breakage occurred in the DRM group and eggs could not be analyzed for egg internal quality when stored at 28℃ for 28 d. The overall results indicated that CSP or DRM as the sole dietary protein source for laying hens may adversely affect the internal quality of stored eggs as compared with the SBM diet, and half replacement of CSP combined with SBM may maintain similar egg quality to SBM diet alone for eggs stored under refrigerated conditions.

关键词： Cottonseed protein Double-zero rapeseed meal Chicken egg storage temperature Egg quality

Changes in Physicochemical,Cooking and Sensory Characteristics of Rice Shifted from Low-temperature storage

在线全文

学校读者我要写书评

暂无评论

Grain & Oil Science and Technology 2018年第1期1卷 8-14页

作者： AN Yanxia ZHOU Xianqing ZHANG Yurong College of Food Science and Technology Henan Agricultural University College of Food Science and Technology Henan University of Technology

The physicochemical, cooking, and sensory characteristics of stored rice were measured in order to investigate the quality changes in it after low-temperature storage. The quality of the stored rice was compared to that of the rice stored at ambient temperature(20℃, 30%–70% RH) at a 25 d interval during 200 d of storage. The rice was stored in a temperature controller at 4℃ for 3 months and later under a simulated condition similar to that of the main rice consumption areas in China(35℃, 80% RH and 30℃, 70% RH). The results showed that the fatty acid value, b value, and moisture content of rice stored at 35℃, 80% RH and 30℃, 70% RH had increased significantly, whereas its L value had decreased as compared to the rice stored at ambient temperature. Higher temperature storage caused a greater water uptake, whereas the dry mass in the residual cooking water notably reduced under the storage at 35℃ as compared to that at 20℃. Hardness increased and adhesiveness reduced under the storage at 35℃ as compared to that at 20℃. The shelf life of the stored rice which was shifted from a low temperature to three storage conditions used in this study was 75 d, 100 d and 150 d, respectively, in the main rice consumption areas of China.

关键词： Rice Milled rice storage Quality change storage temperature

Aloe vera Coating Efficiency on Shelf Life of Eggplants at Differential storage temperatures

在线全文

学校读者我要写书评

暂无评论

Journal of Northeast Agricultural University(English Edition) 2016年第4期23卷 15-25页

作者： Sikandar Amanullah Mtthammad Muzammil Jahangir Rao Muhammad Ikram Mateen Sajid Farhat Abbas Ali Inayat Mallano College of Horticulture Northeast Agricultural University Harbin 150030 China Department of Horticulture University of Agriculture Faisalabad Pakistan Department of Agronomy Muhammad Nawaz Shareef University of Agriculture Multan Pakistan Horticulture College South China Agricultural University Guangzhou 510642 China Department of Biotechnology Sindh Agriculture University Tandojam Pakistan

The core objective of instant study was to check the effectiveness of Aloe vera edible coating on postharvest life and physicochemical characteristics of eggplants under different storage temperatures. For this purpose, different formulations of Aloe vera based coating （non-poisonous） was applied at concentration of 0, 0.1%, 0.5%, and 1.0%, respectively on eggplants. The coated eggplants were stored at two different temperatures [10℃ and （30±2）℃] and examined for weight loss, firmness, stem color, shriveling, total soluble solids, pH, acidity, vitamin C, sugar （total sugar, reducing sugar and non-reducing sugar） and N, P, K, Ca and Na for two weeks. The obtained results showed that weight loss, shriveling, total soluble solids, pH, sugar （total sugar and non-reducing sugar） increased and firmness, stem color, acidity, reducing sugar, vitamin C minimized during the storage period. The 0.5% Aloe coating at 10℃ showed significant effect and delayed the changes in above parameters. Aloe vera coating remained almost ineffective in altering nutrient homeostasis （N, P, K, Ca and Na） of eggplants. The optimistic results gained in the current study could additionally investigate in larger market experiments and also could extensive to other tropical/subtropical fruits and vegetables.

关键词： eggplant Aloe vera coating storage temperature shelf life physico-chemical parameter

Effects of Fungicide Treatments and storage temperatures on Fruit Quality of Two Mango （Mangifera indica） Cultivars

在线全文

学校读者我要写书评

暂无评论

Journal of Agricultural Science and Technology(A) 2013年第7期3卷 511-520页

作者： Albert Addo-Quaye George Nkansah Elvis Asare-Bediako Bertina Nyame Joel Asiedu School Of Graduate Studies and Research Central University College Accra Ghana Forest and Horticultural Crops Research Centre University of Ghana Kade Ghana Department of Crop Science School of Agriculture University of Cape Coast Cape Coast Ghana

Harvested fruits of mango （Mangifera indica） suffer from both physiological and pathological deterioration in quality during storage which consequently affects their market value. A study was conducted to investigate the effects of fungicide treatments and storage temperatures on fruit quality of two mango cultivars, Keirt and Palmer. Mango fruits were treated with 0.04% or 0.08% v/v Triadimefon at either 53 ℃ （hot） or at room temperature and then either stored under ambient conditions （27-29 ℃） or in a refrigerator at a temperature of 11-12 ℃. Fruits stored under ambient conditions developed external colour faster than those stored at a lower temperature. Brix values for fruits treated with Triadimefon decreased with time. Fruits stored at lower temperatures gave least Brix values as compared with those stored under ambient conditions. Percentage titratable acid （%TA） of fruits stored at low temperatures increased over time. Fruits stored at lower temperatures recorded lower pH compared with fruits stored under ambient conditions. Palmer fruits recorded higher %Brix to %TA ratio, indicating a higher sweetness level. The firmness of Palmer fruits kept at lower temperatures increased with time when compared with Keitt fruit. Fruits treated with hot water at 53 ℃ and/or stored at low temperatures （11-12 ℃） had lower levels of anthracnose infection than other treatments. Keitt fruits were more susceptible to anthracnose infection than Palmer fruits. Mango fruits should therefore be treated with hot water at 53 ℃ and then stored at low temperatures （11-12 ℃） in order to slow down the rate of ripening and to reduce anthracnose infection.

关键词： Triadimefon mango storage temperature fruit quality anthracnose.

Viability of Two Freeze-dried Strains of Bifidobacterium Preparations at Various temperatures during Prolonged storage

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Northeast Agricultural University(English Edition) 2005年第1期12卷 48-52页

作者： DUPeng DULi-hui HUOGui-cheng KeyLabofDairyScience MinistryofEducationHarbinHeilongjiang150030PRC KeyLabofDairyScience MinistryofEducationHarbinHeilongjiang150030PRC／／FoodCollegeNortheastAgriculturalUniversityHarbinHeilongjiang150030PRC

Viability of bifidobacteria in freeze-dried probiotic products at various temperatures during prolonged storage was assessed. Bifidobacterium longum and Bifidobacterium infantis were freeze-dried. The freeze-dried preparations were stored at -18 , 4 , and 20 ℃. Cell counts were enumerated using BS agar at 37 ℃ for 48 h under anaerobic conditions at 0, 45 and 120 days. storage at 20 ℃ showed the greatest decline in the viability of bifidobacteria, whereas that at -18 ℃ showed the least decrease.

关键词： bifidobacterium viability storage temperature freeze-drying