>>> 哲学 经济学 法学 教育学 文学 历史学 理学 工学 农学 医学 军事学 管理学 旅游学 文化学 特色库
搜索结果: 1-12 共查到aroma compounds相关记录12条 . 查询时间(0.078 秒)
Pro{ek is a traditional dessert wine from the coastal region of Croatia made from partially dried grapes. There is very little literature data about the chemical composition and sensory properties o...
The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus...
Volatile compounds with fruity characteristics were produced by Ceratocystis fimbriata in two different bioreactors: columns (laboratory scale) and horizontal drum (semi-pilot scale). Coffee husk was ...
In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon a...
Over the past few years, the increasing demand for natural products in the food industry has encouraged remarkable efforts towards the development of biotechnological processes for the production of f...
During a two-year study, the effect of different grape mash maceration treatments (skin contact at 20 °C for 10, 20 and 30 h) and cryomaceration (skin contact at 7 °C for 10, 20 and 30 h) on the conce...
The effect of an exogenous commercial enzyme with glycosidase activities on free and glycosidically bound aroma compounds of the white wines obtained from muscat of Alexandria and Emir cultivars was ...
Three strawberry (Fragaria x ananassa. Duch.) varieties commercially grown in Israel (Tamar, Yael and Malach) were studied for their volatile compositions. Two techniques were compared: headspace soli...
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...
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 ...
The physicochemical interactions between aroma compounds and sodium caseinate were studied by complementary techniques involving the protein in aqueous solution at 25 or 75 g/L (exponential dilution a...
Volatile aroma compounds of mackerel samples (fresh, and frozen then stored for 5 days at 15±2°C (FR)) were analyzed by a dynamic headspace concentrator/gas chromatography/mass spectrometry (DHA/GC/MS...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...