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华南理工大学食品加工与保藏原理课件Chap6 Concentration and crystallization
华南理工大学 食品加工与保藏原理 课件 Chap6 Concentration crystallization
2009/12/7
华南理工大学食品加工与保藏原理课件Chap6 Concentration and crystallization。
Concentration-Dependent Effect of Shrimp Head Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish Myofibrillar Protein during Frozen Storage
shrimp head protein hydrolysate frozen storage lizardfish
2009/6/10
With the aim of finding an effective way of utilizing shrimp waste, the suppression of freeze-induced denaturation of lizardfish myofibril by proteolytic shrimp head protein hydrolysates (SHPH) during...
Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF
antheraxanthin mutatoxanthin pulsed electric field pasteurisation orange juice storage
2014/3/10
Pulsed Electric Field (PEF) processing inactivates microorganisms without significant adverse effects on flavor and nutrients. In this work was studied the transformations of antheraxanthin and mutato...
Aluminium and Aroma Compound Concentration in Beer During Storage at Different Temperatures
aluminium beer storage
2009/3/6
Problem of aluminium in beer has been elaborated in several papers over the last decade. However, the effect of aluminium on organoleptic properties of beer has been observed in few papers where it ha...
Progressive Freeze-Concentration of Model Liquid Food
freeze-concentration partition constant freezing front supercooling
2010/11/23
Progressive freeze-concentration utilizes the concentration phenomena of a solute at the ice-solution interface moving from one end of a vessel to the other end. It is characterized by having only a s...