the Chemical Technology最新文献_第10页

Photoactivated ZnO nanoparticles destroy main food pathogens Escherichia coli O157:H7 and Listeria monocytogenes ATCL3C 7644 光活化氧化锌纳米颗粒破坏主要的食品病原体大肠杆菌O157:H7和单核增生李斯特菌ATCL3C 7644

the Chemical Technology Pub Date : 2012-10-26 DOI: 10.5755/J01.CT.61.3.2715

K. Kairyte, Ž. Lukšienė

引用次数: 5

Colour and tenderness changes of marinated venison during storage 腌制鹿肉在贮藏过程中颜色和嫩度的变化

the Chemical Technology Pub Date : 2012-10-26 DOI: 10.5755/J01.CT.61.3.2711

L. Silina, I. Gramatina, T. Rakčejeva, S. Muizniece-Brasava

引用次数: 0

Influence of thermal processing to the crystallization of fat in Ricotta cheese 热处理对乳清干酪脂肪结晶的影响

the Chemical Technology Pub Date : 2012-10-26 DOI: 10.5755/J01.CT.61.3.2713

S. Pajumägi, A. Pisponen, H. Mootse, V. Poikalainen

引用次数: 0

Identification of different Listeria monocytogenes strains by surface enhanced FT Raman spectroscopy 表面增强傅立叶变换拉曼光谱法鉴定不同的单核增生李斯特菌

the Chemical Technology Pub Date : 2012-10-26 DOI: 10.5755/J01.CT.61.3.2712

K. Kairyte, Ž. Lukšienė, V. Šablinskas

引用次数: 3

Effect of liquid type on the quality of gluten-free muffins 液体类型对无谷蛋白松饼品质的影响

the Chemical Technology Pub Date : 2012-10-26 DOI: 10.5755/J01.CT.61.3.2716

L. Ozola, E. Straumite, R. Galoburda

{"title":"Effect of liquid type on the quality of gluten-free muffins","authors":"L. Ozola, E. Straumite, R. Galoburda","doi":"10.5755/J01.CT.61.3.2716","DOIUrl":"https://doi.org/10.5755/J01.CT.61.3.2716","url":null,"abstract":"Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten-free diet for life. Gluten-free bakery products are often considered of low eating quality because of their unappealing texture due to the lack of gluten network. Nowadays, the amount of people intolerable for grain albumen increase in Latvia, but Latvian producers do not offer gluten-free products almost. Therefore, the main task of the food producers is to make new tasty gluten-free products with elevated nutritive value to enrich the menu of celiac patients. One of such products could be sweets, such as muffins. The aim of research was to study the influence of various liquids used in recipe on the quality of gluten-free muffins. In this research, three types of muffins made using milk, milk and water mix and water were studied. The main quality parameters of gluten-free muffins were determined using the following methods: hardness with a Texture analyser TA.XT. plus , moisture content with Precisa XM 120 at temperature 110 °C, colour was measured in CIE L*a*b* colour system using a ColorTec-PCM/PSM . Type of added liquid (milk, milk and water mix or water) influenced volume and crust colour of gluten-free muffins, it did not affect moisture content, hardness and crumb colour of gluten-free muffins. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2716","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"48 1","pages":"27-31"},"PeriodicalIF":0.0,"publicationDate":"2012-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81105846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Thermal properties of β-lactoglobulin-vitamin D3 complexes obtained by different technological processes 不同工艺制得的β-乳球蛋白-维生素D3复合物的热性质

the Chemical Technology Pub Date : 2012-10-22 DOI: 10.5755/J01.CT.61.3.2664

A. Górska, E. Ostrowska-Ligȩza, J. Bryś, Magdalena Wirkowska

引用次数: 0

Changes of ocular signs in children with thyroid diseases after intake of bee bread 食用蜜蜂面包后甲状腺疾病患儿眼部体征的变化

the Chemical Technology Pub Date : 2012-10-22 DOI: 10.5755/J01.CT.61.3.2660

D. Jarusaitiene, J. Jankauskiene, V. Čeksterytė

{"title":"Changes of ocular signs in children with thyroid diseases after intake of bee bread","authors":"D. Jarusaitiene, J. Jankauskiene, V. Čeksterytė","doi":"10.5755/J01.CT.61.3.2660","DOIUrl":"https://doi.org/10.5755/J01.CT.61.3.2660","url":null,"abstract":"The objective of the study was to investigate visual acuity, refractive status and eye proptosis in children with thyroid diseases before and after intake of bee bread. There were done investigations of visual acuity, refraction and eye proptosis in 34 children with thyroid diseases at Eye Clinic of Lithuanian University of Health Sciences Medical Academy (age range from 6 to 17 years). 18 patients used bee bread and there was performed low frequency pulsed electromagnetic field therapy. For 16 subjects electromagnetotherapy alone was performed. The values were statistically analyzed with the pretreatment values after three week course of treatment. In the present study we observed an improvement of visual acuity in children with thyroid diseases who used bee bread and there was performed magnetotherapy in comparison with those who were treated magnetotherapy alone. In our study exophthalmometer values and refraction power were not significant changed in both groups. Data analysis indicated increase in visual acuity for subjects who used bee bread and pulsed electromagnetic field therapy to subjects who did not used bee bread. The data we have found suggest that bee bread and magnetotherapy had an influence on visual acuity in children with thyroid diseases. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2660","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"7 1","pages":"7-10"},"PeriodicalIF":0.0,"publicationDate":"2012-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74550277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

The inhibitory effect of plant infusions on selected bacteria 植物浸剂对选定细菌的抑制作用

the Chemical Technology Pub Date : 2012-10-22 DOI: 10.5755/J01.CT.61.3.2662

M. Roasto, K. Meremäe, P. Raudsepp, D. Anton, Priit Pedastsaar, Terje Elias, Mihkel Mäesaar, Darja Matt

引用次数: 0

Oxidative properties of interesterified mixtures of milk fat, rapeseed oil and n-3 fatty acids 乳脂、菜籽油和n-3脂肪酸的酯化混合物的氧化特性

the Chemical Technology Pub Date : 2012-10-22 DOI: 10.5755/J01.CT.61.3.2661

Magdalena Wirkowska, J. Bryś, A. Górska, E. Ostrowska-Ligȩza, P. Koczoń

引用次数: 2

The use of Lipozyme RM IM for modification the properties of lard 用脂酶RM改性猪油的性质

the Chemical Technology Pub Date : 2012-10-22 DOI: 10.5755/J01.CT.61.3.2663

J. Bryś, Magdalena Wirkowska, A. Górska, E. Ostrowska-Ligȩza, Andrzej Bryś

引用次数: 2