工学 >>> 食品科学技术 >>> 食品科学技术基础学科 食品加工技术 食品包装与储藏 食品机械 食品加工的副产品加工与利用 食品工业企业管理学 食品科学技术其他学科
搜索结果: 1-12 共查到食品科学技术 Skim Milk相关记录12条 . 查询时间(0.125 秒)
The organism isolated from sterilized skim milk was identified as Bacillus cereus. B. cereus was found to be capable of producing protease enzyme at an alkaline pH-10. To assess the possibility of exp...
The growth and biogenic amines (histamine and tyramine) potential of decarboxylase positive probiotic Lactobacillus casei (TISTR 389) was studied in skim milk. Fermentation was followed for 48 h at 37...
The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yogurt with 14% total solids. Physical properties such as sensory ...
The research was done in order to evaluate the effect of divalent cations (Ca2+ and Cd2+) on the cheese making parameters of skim milk, during the manufacture of a model soft cheese. Four different co...
Pasteurized skim milk was microfiltered (0.2-µm membrane) on a system equipped to provide uniform transmembrane pressure of 262 kPa (inlet:outlet pressure differential of 138 kPa, and crossflow ...
Effects of water content, storage time, and glass transition (physical state) on lactose crystallization and the resultant crystal forms in skim milk powder were investigated. Samples of freeze-dried ...
Extracellular and intracellular aminopeptidases were produced from Lactobacillus casei ssp. casei grown in skim milk whey permeate, but those grown in MRS medium produced intracellular enzyme only. Ex...
Milk fat globule membrane proteins in washed cream were analyzed using preparative isoelectric focusing followed by SDS-PAGE. Five major protein bands of milk fat globule membrane were observed with a...
The interaction of sucrose ester, P-1670 (70% pure palmitic acid monoester), with milk proteins was examined by affinity chromatography. The ester was covalently bound to 3-aminopropyl controlled-pore...
High protein skim milk retentate powders with modified functional properties were produced using UF and spray drying. Different heat treatments (65°C for 30 min, 75°C for 28 s, and 85°C for 28 s) and ...
Skim milk was pasteurized, diafiltered, and concentrated three times by UF. Lactose or sucrose was then added at 3 or 6%. The five samples containing <.05% lactose, 3 and 6% lactose, and 3 and 6% sucr...
The temperature dependence of the gelation process for various rennet-casein micelle systems was investigated by analysis of gelation curves obtained from viscoelastic measurements under the condition...

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...