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Time-Course Changes of the Fine Structure of Rice Starch Grains during Cooking Process by Scanning Electron Microscopy
Amyloplast Cooking Gelatinization process Mesh-likes tructure Milled rice Scanning electron microscopy
2009/7/14
Fine structural changes accompanied with the gelatinization of starch granules in milled rice grain during cooking were observed with a scanning electron microscope using three rice cultivars, Koshihi...
Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
isoflavones soybean foods cluster analysis
2009/7/8
We evaluated the concentration and distribution of isoflavones in a total of 50 samples of soybean foods consumed daily in Japan by high-performance liquid chromatography (HPLC). A hierarchical cluste...
Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables
radical-scavenging activity polyphenol oxidase polyphenol
2009/6/17
The influence of polyphenol oxidase and ascorbate oxidase on radical-scavenging activity and contents of total phenol, chlorogenic acid, and ascorbic acid in vegetables during the cooking process were...
The Discussion of Influencing Exhausting Water Factors from the Inner Space of Cocoon in Cooking Process
Exhausting water Cocoon cooking Thermocouple Weighing continuously Cocoon’s inner
2009/3/11
A simulation of the process of exhausting water from the inner space of cocoon cooked by steaming portion of cocoon cooking machines was performed under laboratory conditions with a thermocouple diffe...
Influence of pea hulls on the twin screw extrusion-cooking process of cereal mixtures and the physical properties of the extrudate
extrusion-cooking pea cereals physical properties
2008/11/14
The aim of the study was to determine the influence of the proportion of pea hulls, moisture, the barrel temperature and the diameter of the die, in the course of the process along with the possibilit...
Influence of preliminary thermal processing applying infra-red radiation on pea seeds cooking process
cooking pea seeds thermal processing IR radiation compressive strength
2008/11/14
The paper presents results of a study on the influence of preliminary thermal processing using infra-red (IR) radiation on pea seeds cooking duration. Changes of compressive strength and pea seeds moi...