搜索结果: 1-6 共查到“食品生物化学 heat treatment”相关记录6条 . 查询时间(0.487 秒)
Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper (Piper nigrum L.)
food irradiation spices essential oils GC GC/MS sensory quality olfactometry
2014/2/27
The objective of this study was to investigate and compare the effects of ionising irradiation with different doses of gamma-rays (5 kGy, 10 kGy, and 30 kGy) versus the effect of heat sterilisation (d...
Effect of Heat Treatment on the Lipid Peroxide Content and Aokusami（Beany Flavor）of Soymilk
soy bean soymilk lipid peroxide
2009/6/18
With the objective of minimizing aokusami (beany flavor), which is an undesirable aspect of soymilk flavor, we studied the effects of heating on lipid peroxide content, a factor contributing to the be...
Effect of Heat-Treatment on the Content and Polysaccharide Composition of Dietary Fiber
dietary fiber autoclave microwave
2009/6/17
SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) fractions were extracted from 14 different foods by the modified Prosky method. Ion exchange chromatography with DEAE cellulose was employ...
Properties of Edible Surimi Film as Affected by Heat Treatment of Film-Forming Solution
Edible film Mechanical properties Heat treatment
2009/5/20
The effect of heat treatment of film-forming solutions on the properties of edible surimi films was investigated. The film-forming solutions prepared at pH 3 from frozen Alaska pollack surimi were hea...
Effect of Heat Treatment on Dispersion Stability of Soymilk and Heat Denaturation of Soymilk Protein
soymilk heating heat denaturation
2009/5/8
Soymilk was prepared by non-heated squeezing and then heated at various temperatures. For one-step heating, the precipitate produced by heating soymilk increased for heating at 70 and 80°C and was muc...
Evaluation of Shelf Life and Heat Treatment of Tomato Products
heat treatment HMF furosine colour ketchup tomato puree
2014/3/10
Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and corre...