搜索结果: 1-4 共查到“食品科学技术基础学科 vegetable oil”相关记录4条 . 查询时间(0.046 秒)
Emulsion Stability and Vegetable Oil Identification and Adulteration
Oil Identification and Adulteration Emulsion Stability
2016/6/1
The emulsion stability of nitromethane/vegetable oil is use for the rapid identification and quality control of vegetable oils. Using a volume ratio of nitromethane to vegetable oil of 3:7, the emulsi...
Experimental Determination of Thermal Condutivity of Various Milk and Vegetable Oil Products
Thermal Conductivity Value Milk Vegetable Oil
2009/10/13
Thermal conductivity values of various milk and vegetable oil products were determined over a temperature range of 25-75C. Thermal conductivity of milk samples having higher solid content were found...
Lecitaseff Ultra lipase is an acidic lipase which exhibits maximal activity at pH=5.0. It takes part in the activity towards both phospholipid and triglyceride structures. When the temperature is over...
Human Milk Fat Substitute Produced by Enzymatic Interesterification of Vegetable Oil Blend
human milk fat substitute lipase interesterification triacylglycerol
2009/2/27
Palm oil, palm kernel oil, olive oil, sunflower oil, and marine oil blend, formulated in the mass ratio of 4.0:3.5:1.0:1.5:0.2, was subjected to interesterification catalyzed by lipase from Thermomyce...