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Cookie Making Potential of Composite Flour Containing Wheat, Barley and Hemp
wheat composite flour barley flour hemp product baking test cookie cluster analysis
2015/12/30
Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour
as expected, and positively influenced its cookie making potential. Dehulled or co...
Influence of composite κ-casein and β-lactoglobulin genotypes on composition, rennetability and heat stability of milk of cows of Slovak Pied breed
cow milk genetic polymorphism milk protein casein rennetability heat stability
2015/6/4
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...
Evaluation of wheat/non-traditional flour composite
dietary fibre flour, minerals proteins resistant starch baking test
2014/7/10
We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used ...
Discrimination of Coffea arabica Hybrids of the Composite Cultivar Ruiru 11 by Sensorial Evaluation and Biochemical Characterization
Biochemical Coffea arabica F1 hybrids near infra red spectroscopy
2010/9/30
The objective of this study was to characterise some Ruiru 11 (R11) hybrids using sensory attributes and biochemical components combined with Principal Component (PC) analysis to discriminate the geno...
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
grain amaranth composite flour wheat spelt dough properties
2014/3/7
The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite f...
Effect of pH, Cultivation Time and Substrate Concentration on the Endoxylanase Production by Aspergillus awamori ZH-26 under Submerged Fermentation Using Central Composite Rotary Design
Aspergillus awamori ZH-26 optimization response surface methodology
2009/3/6
The effect of substrate concentration, pH and cultivation time on the production of endoxylanase from Aspergillus awamori ZH-26 were optimized by statistical analysis using response surface methodolog...