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PRINCIPAL COMPONENT ANALYSIS FOR TEXTURAL PROPERTIES OF SELECTED BLOOD CURD
Blood curd PCA physicochemical sensory TPA
2012/8/14
Mechanical tests, sensory evaluation and chemical analysis were performed to assess textural characteristics of blood curd (Zisheokwai, a popular Chinese animal blood food; five short shelf life produ...
Textural Properties of Yogurt Made with Encapsulated Nonropy Lactic Cultures
yogurt firmness syneresis
2008/7/25
The effects of encapsulated strains of lactic acid bacteria on the textural properties of yogurt were determined. Yogurt made with encapsulated nonropy single strains of lactobacilli exhibited the low...
Sensory and Textural Properties of Queso Blanco-Type Cheese Influenced by Acid Type
Queso Blanco texture sensory acid
2008/3/23
The influence of acetic, citric, or lactic acids on textural properties and sensory attributes of Queso Blanco-type cheese during refrigerated storage (7 wk at 5°C) was evaluated. Hardness, fracturabi...