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Composition, Soaking and Softening Characteristics of Some Kenyan Beans (Phaseolus vulgaris L.)
legumes beans soaking
2009/7/8
Proximate composition, mineral content, soaking and cooking characteristics of five popular Kenyan bean cultivars were investigated. Significant differences (α=0.05) were obtained in moisture, crude f...
Factors Affecting the Softening of Pickled Pasteurised Cucumbers
cucumbers effect of Ca2+ softening of sterilised vegetables cellulolytic activity pectolytic activity mould
2014/3/10
During the last three seasons the specific softening of pickled cucumbers was observed. The defective samples were analysed, but no microbial contamination was confirmed and no residual enzyme activit...
Two objective test methods for determining the softening point of cheeses, accounting for both rheological and thermal characteristics, were developed. An apparatus operated on modified squeezeflow co...
Effects of High Pressure on Softening of Japanese Radish and Decomposition of Pectin during Thermal Process
thermal process Japanese radish β-elimination of pectin
2010/11/24
The softening of Japanese radishes and the decomposition of pectin (0.5% pectin solution in 1/10 M phosphate buffer, pH 6.5) during the thermal process (100°C-110°C) under atmospheric and high pressur...