搜索结果: 1-6 共查到“食品科学技术 Measurements”相关记录6条 . 查询时间(0.953 秒)
Microbiological measurements for the development of a new preservation procedure for liquid egg
egg product microorganism Enterobacteriaceae family incubation
2014/2/25
Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisatio...
Comparative Study of Stability Measurements for Two Frying Oils: Soybean Oil and Refined Palm Oil
DSC oxidative palm oil polar compounds soybean oil
2010/9/29
The quality of soybean oil (SO) and refined palm oil (RPO), frying at 180ºC for 12 h was
investigated. The purpose of the study was to find out the quality deterioration of the two oils with res...
Analysis of Molecular or Ion Mobility in Glassy and Rubbery Foods by Electric and Proton-NMR Measurements
glass transition dielectric relaxation ionic conductivity
2009/6/17
The glass transition temperature Tg for many foods has been determined by thermal analysis such as differential scanning calorimetry (DSC). The thermal analysis, however, does not provide information ...
Local Mixing Intensity Measurements for the Food Industry and Biotechnology
mixing local turbulence SIMD, electromagnetic drive
2009/3/20
The application of local mixing in food industry and biotechnology is demonstrated. Using a Stirring Intensity Measuring Device, SIMD-f3 and SIMD-s1, specially designed for this purpose, optimum mixin...
Dipstick Measurements of Urinary pH have Potential for Monitoring Individual and Population Dietary Behaviors
Dipstick Measurements Urinary pH Monitoring Individual Population Dietary Behaviors
2009/1/16
The health benefits of fruit and vegetable consumption are well recognized and a recent cancer prevention report suggested modifications to diet that included reductions in red meat and increases in p...
Indirect Conductance for Measurements of Carbon Dioxide Produced by Streptococcus salivarius ssp. thermophilusTJ 160 in Pure and Mixed Cultures
indirect conductance carbon dioxide Streptococcus salivarius ssp. thermophilus Lactobacillus
2008/3/22
The CO2 produced by Streptococcus salivarius ssp. thermophilus TJ 160 during urea hydrolysis was estimated using indirect conductance measurements in pure culture and in mixed cultures with Lactobacil...