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CFD Analysis of Generation of Soybean Oil-in-Water Emulsion Droplets Using Rectangular Straight-Through Microchannels
Straight-through microchannel rectangular channel droplet generation
2009/5/20
This study reports a three-dimensional computational fluid dynamics (CFD) analysis of generation of soybean oil-in-water emulsion droplets using rectangular straight-through microchannels (MCs) with s...
A Novel Improved Design for the First-generation Glucose Biosensor
glucose biosensors enzyme electrode
2009/3/20
The historical development of three generations of enzyme-based amperometric glucose biosensors are compared. A novel design of the first-generation glucose biosensor based on the use of metal-dispers...
Production of Oligosaccharides as Promising New Food Additive Generation
oligosaccharides prebiotics food preservative
2009/3/9
Recent research in the area of carbohydrate food ingredients has shown the efficiency of oligosaccharides when they are used as prebiotics or biopreservatives. Considering the former, they have variou...
Nutritional Quality of 1st Generation Quality Protein Maize Diet and its Effect on Some Biological Indices of Albino Wistar Rats
Nutritional Quality Quality Protein Maize Diet Biological Indices Albino Wistar Rats
2009/1/21
Twenty male albino rats of the Wistar strain were placed in four experimental groups of five rats each. Group A (Reference group) received a standard protein diet, Group B received a basal or protein-...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Selected Meaty Aroma Compounds Meat Model System
2008/11/26
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Effect of pH and Water Activity Selected Meaty
2016/5/31
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as ...
Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria
sensory analysis odor microorganisms cheese
2008/3/28
A large number of microorganisms involved in cheese ripening induce very typical flavors that contribute to the cheese variety. As the microflora of cheeses is usually complex, pure cultures can only ...
Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under ...