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Polymorphism of κ -Casein in Italian Goat Breeds:A New ACRS-PCR Designed DNA Test for Discrimination of A and B Alleles
ACRS-PCR genetic polymorphism goat κ-casein
2009/3/20
The objective of this study was to develop a DNA test for rapid characterisation of goat κ-casein (κ-CN) A and B variants and to study this polymorphism in Italian goat breeds. Genetic polymorphism of...
Monitoring of Genotoxicity in Drinking Water Using in vitro Comet Assay and Ames Test
genotoxicity drinking water in vitro comet assay
2009/3/16
A screening strategy for evaluation of genotoxic potential of drinking water has been proposed in the present work. Genotoxicity assays with tap water collected at three different sampling points in L...
Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese
fat reduced cheese meltability storage
2014/3/7
The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat content...
Tensile Test of Cabbage Leaves for Quality Evaluation of Shredded Cabbage
fracture properties tensile test cabbage leaf cultivars
2010/2/3
The mechanical properties of six cabbage varieties harvestable in May in Miura Peninsula, Japan, were measured by subjecting strap-shaped specimens to tensile testing. The fracture properties greatly ...
Nonproteic Contents Interfere with the Analysis of Added Tryptophan in Feeds � Test of a Correction Model
Free nonproteic Tryptophan amino acid analysis supplementation
2009/1/14
The nonproteic, free tryptophan contents in 23 important feed ingredients were analysed. Wheat, its bran and middlings, soybean meal, sunflower meal and other vegetable feed ingredients contain signif...
Short Communication: Modified Schreiber Test for Evaluation of Mozzarella Cheese Meltability
meltability Mozzarella cheese Schreiber test
2008/3/28
Modifications to the traditional Schreiber test for evaluation of cheese meltability were proposed. We investigated the effect of oven temperatures in the range of 60 to 232°C and of three heating sur...