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Quality of Guava and Papaya Fruit Pulp as Influenced by Blending Ratio and Storage Period
Guava and Papaya Fruit Pulp Blending Ratio
2016/5/31
Guava and papaya are the most widely grown commercial fruits of central India. Both the fruits are nutritive and may be used for processing. The analysis of organoleptic characters (i.e., colour, flav...
The Response of Altering the Ratio of Dietary Protein to Energy on Growth, Feed Efficiency, and Mammary Developmentin Rapidly Growing Prepubertal Heifers
ADG ME Feed Efficiency
2008/7/4
This study was conducted to evaluate the effects of increasing the ratio of dietary protein to energy above National Research Council recommendations on average daily gain, feed efficiency, structural...
Effects of Milling Ratio on Properties of Endosperm Starches and Rice Flours from Milled Japanese Rice Grains
milling milled rice grain pasting properties gelatinization properties starch structure
2008/4/20
Flour and endosperm starch prepared from rice grains of three Japanese rice cultivars milled from 90 to 30% of their original weight were subjected to physicochemical/structural analysis in order to e...
Mozzarella Cheese: Impact of Rod:Coccus Ratio on Composition, Proteolysis, and Functional Properties
Mozzarella cheese rod:coccus ratio composition functional properties
2008/3/22
The impact of the rod:coccus ratio on chemical composition, proteolysis, and functional properties of Mozzarella during storage was determined. Three vats of cheese were made in 1 d using three rod:co...
Preparation of high Fischer ratio oligopeptide by proteolysis of corn gluten meal
corn gluten meal enzyme hydrolysis high Fischer ratio oligopeptide CGM amino acid peptide
2014/3/3
A method to obtain an oligopeptide with high Fischer ratio is described. Corn gluten meal (CGM) was hydrolysed with Alcalase 2.4L using a two-step hydrolysis. In the first-step hydrolysis, the enzyme ...