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Funcionality of several cake ingredients: A comprehensive approach
fat replacement inulin physical properties structure
2014/2/24
The roles of some cake ingredients – oil, a leavening agent, and inulin – in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an...
Analysis of Ingredients, Functionality, Formulation Optimization and Shelf Life Evaluation of High Fiber Bread
Ingredients Functionality
2016/5/31
The aim of this study was to analyze the ingredients, develop high fiber bread and evaluate its shelf life. Bread and baked products are the most important sources of dietary fiber in the total food c...
Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process
low temperature steam heating process blade vegetables texture
2009/7/7
To research wider uses of the low temperature steam heating process, blade vegetables were heated by steam of temperature adjusted from 55°C to 80°C for 5-30 min. The treated vegetables were used for ...
Effects of Food Ingredients on Inactivation of Escherichia coli by Hydrostatic Pressure Treatment with the Addition of Allyl Isothiocyanate
Escherichia coli inactivation hydrostatic pressure
2009/6/18
The effects of pH, the major food ingredients sodium chloride, sucrose, protein and organic acids on Escherichia coli inactivation by hydrostatic pressure treatment with the addition of allyl isothioc...
Decontamination of Dry Food Ingredients and Seeds with “Soft-Electrons” (Low-Energy Electrons)
dehydrated vegetable seed decontamination, electron
2010/11/23
Electrons with energies of 300 keV or lower (soft-electrons) reduced microbial loads of grains, pulses, spices, dehydrated vegetables and seeds to levels lower than 10 CFU/g. The viscosity of gelatini...