工学 >>> 食品科学技术 >>> 食品加工技术 >>> 食品油脂加工技术 制糖技术 肉加工技术 乳加工技术 蛋加工技术 水果、蔬菜加工技术 食品发酵与酿造技术 食品焙烤加工技术 调味品加工技术 食品添加剂技术 饮料冷食制造技术 罐头技术 食品加工技术其他学科
搜索结果: 1-15 共查到食品加工技术 composition相关记录50条 . 查询时间(0.187 秒)
This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from...
The effect of the phenotypic combination of genetic variants κ-CN/β-Lg on the contents of technologically and nutritionally important components of milk as well as technological properties of milk was...
We determine the effects of the technology of obtaining potato protein preparation and of different variants of enzymatic hydrolysis on the chemical and amino acid compositions of the hydrolysates obt...
Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, ...
Centella asiatica leaves were exposed to fermentation/oxidation for varying amounts of time: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). The chemical composit...
The process of micronisation, a short time high temperature process that utilizes electromagnetic radiation in the infrared region to rapidly heat materials, is often used to improve storage stability...
In this study, a polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) was used to investigate the changes in the composition of the bacterial population of tray-packaged pork...
Dates and camel milk have been reported to be used for prevention and treatment of various diseases in Arab countries. This study was designed to investigate the antioxidant activity of dates and cam...
Visible and near infrared spectroscopy was investigated as a method for rapid analysis of the sugar compositions of raw ume juice. In total, 314 raw ume juice samples were collected over a long growth...
The lipid fraction of the Saccharomyces uvarum yeast obtained as a by-product of industrial beer production was analyzed in order to evaluate nutritive and potential pharmacological properties of the ...
Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced. Very significant (p<0.01) differences wer...
Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on t...
Cocoa liquor used in the confectionery industry comes from a wide range of geographical areas and may have different chemical compositions, sensory properties, and nutritional values. We found it inte...
Indigenous Nigerian spices consist of parts of trees, shrubs and grass which abound in the tropical rain forest and savannah grassland zones. They are used principally to spice foods and drinks and as...
Concentrations of cadmium, lead, chromium, nickel, copper, manganese and zinc in six brands of fruit drinks was investigated. The concentration of the heavy metals showed appreciable (p< 0.05) variabi...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...