工学 >>> 食品科学技术 >>> 食品科学技术基础学科 食品加工技术 食品包装与储藏 食品机械 食品加工的副产品加工与利用 食品工业企业管理学 食品科学技术其他学科
搜索结果: 1-15 共查到食品科学技术 physical properties相关记录16条 . 查询时间(0.171 秒)
Lipid oxidation is a major problem in foods resulting in alteration of texture, appearance, off flavors, aroma and decreased nutritional quality. The ability of compounds to inhibit lipid oxidation in...
The combined effects of ultrafiltration and freeze drying stages, and the incorporation of a stabilizing agent on selected functional and physical properties of bovine plasma proteins, were evaluated ...
The variations in physical properties such as the size dimensions, unit mass, sphericity, projected area, bulk density, true density, volume, coefficient of friction on various surfaces, and terminal ...
The effects of polyunsaturated phospholipids on changes in the thermal and physical properties of starch systems during mixing, baking and storage were studied. In the presence of phospholipids (PLs) ...
The effect of sucrose on water activity, the fraction of freezable water, and viscoelastic properties of alginate dispersed aqueous systems was investigated. Water activity and the fraction of freezab...
Physical properties which influence the quality of seasoned umeboshi were examined and microscopic observations and sensory evaluations were undertaken on 13 commercially prepared products and 4 labor...
This study was undertaken to generate useful information regarding the change of quality of parboiled rice for different processing conditions through the change of physical properties and to search f...
A laboratory-scale parboiling setup was fabricated to produce parboiled rice at low steaming temperatures for determination of its physical properties, the quality indicators, and to compare those qua...
The effects of supplementation of high protease activity wheat (Triticum aestivum) flour due to bug (Eurygaster spp.) damage on characteristics of wheat flour extrudates were investigated. Different p...
We investigated whether the physical properties (rheological properties) of various bread doughs, obtained from a linear Kelvin four-element model of visco-elasticity, could be used to express the exp...
Hypoallergenic wheat flour (HWF) in which gluten is partially hydrolyzed by enzymes has recently been developed. However, the manufacturing of HWF products is difficult compared to that of normal whea...
To clarify the cooking and processing properties of foxtail millet flour, effects of additives on the physical properties of foxtail millet flour were studied. Four additives, sugar, salt, oil and mil...
There are many kinds of polysaccharides composed of glucose, mannose, galactose, xylose, arabinose, glucosamine and so on. It is not so easy to follow their functions; however, it is possible to sugge...
Characteristics of taro corm starches of four kinds were studied as follows: Java and Celebes were harvested in Indonesia; Uhan in China; Satoimo in Japan. In addition, effects of acid- and heat-treat...
The purpose of this research was to determine the relative effects of milk fat, nonfat milk solids, or each of three whey protein type fat replacers on the flavor and texture attributes of vanillin-fl...

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...