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Chemical and Sensory Changes in Flavor of Roux Prepared from Wheat Flour and Butter by Heating to Various Temperatures
roux flavor cooking temperature chemical composition
2009/6/17
The flavor of an unheated wheat flour and butter mixture (roux 0) and roux samples heated to between 100°C and 180°C at 20°C intervals (roux I–V) were examined by chemical analyses of the aroma compon...
Measurement of Limiting Partition Coefficient in Progressive Freeze-Concentration
progressive freeze-concentration effective partition coefficient limiting partition coefficient
2009/6/17
The limiting partition coefficient is the partition coefficient of a solute at the ice-liquid interface observed at an infinitesimal advance rate of the ice front or infinite mass transfer rate at the...
Relationship between Pancake Springiness and Interaction of Wheat Flour Components
dry heating of wheat flour pancake springiness interaction of wheat flour components
2009/5/31
Dry heated wheat flours were fractionated into water-soluble, gluten, prime-starch and tailings fractions by an acetic acid fractionation technique. With a gradual increase in the duration time at eac...
食品中的嗅感物质及对嗅感的刺激作用
嗅感物质 嗅感 食品
2009/4/8
食品中存在嗅感物质，嗅感物质的气味与分子结构有密切关系；嗅感物质是以香气为主体的，食品的香气是由多种化合物混
合后而呈现出来的；食品中香气形成的主要途径是生物合成、酶直接作用、酶间接作用、加热分解、微生物作用。嗅感是辨别各种气味
的感觉，嗅觉的感受器位于鼻腔最上端嗅上皮内的嗅细胞，嗅细胞能接受有气味的分子，嗅觉的适宜刺激物必须具有挥发性和可溶
性的特点，否则无法引起嗅觉。
Chemical Changes in Chilled Farmed Sea Bass (Dicentrarchus labrax): Effect of Advanced Icing Conditions
sea bass slurry ice ozone microbial activity autolysis lipid damage
2014/3/10
The present research was focused on the commercialisation of fresh farmed sea bass (Dicentrarchus labrax). A slurry ice prototype (60% water/40% ice) coupled to an ozone generator (700 mV, 0.17 mg/l) ...
The controversial topic of synthetic dyes in food has been discussed for many years. The scrutiny and negative assessment of synthetic food dyes by the modern consumer have raised a strong interest in...
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
grain amaranth composite flour wheat spelt dough properties
2014/3/7
The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite f...
Characteristics of New Contact Plate Prepared with Native Gellan Gum
contact plate medium gellan gum
2010/2/3
The contact plate is a medium for simple microbial testing in which microbes are sampled by directly contacting its surface with the test surface. In general, sampling may be difficult when the conven...
模糊免疫PID控制在淀粉生产线中的应用
淀粉生产线 模糊免疫PID控制 RSView32 Smith预估PID
2009/1/15
在分析比较传统PID、Smith预估PID和模糊免疫PID原理的基础上，提出了利用模糊免疫PID调节淀粉生产线中的液位。通过对淀粉生产线中某一液位回路进行数学建模，然后对传统PID、Smith预估PID和模糊免疫PID 3种控制器进行了设计与仿真。仿真结果表明，模糊免疫PID在控制效果上明显优于传统PID并且其鲁棒性高于Smith预估PID。最后，利用Matlab的DDE协议和ActiveX与淀粉...
The Possible Role of Starch in Oral Calcification: The In Vitro Formation of Hydroxyapatite is Regulated by a Combination of Protein and Mineral Content in Dietary Starch Flour
Amorphous calcium phosphate calcium phosphate precipitation dietary starch flours
2009/1/14
The effects of twelve kinds of dietary starch flour, i.e. rice (non-glutinous and glutinous), wheat (soft, medium, and hard), barley (roasted), buckwheat (inner layer and straight), corn, sweet potato...
以酶法和化学法相结合制备出脱脂米糠不溶性膳食纤维和脱脂米糠半纤维素Ｂ两种膳食纤维，结果得到的制备品理化性能良好，溶胀力和持水力都较理想，膳食纤维含量分别达到７２．３１％和９３．５７％。
A Computerized Procedure for Estimating Chemical Changes in Thermal Processing Systems
Chemical Changes Thermal Processing Systems
2008/11/27
Chemical changes caused by heating in a continuous flow, helically coiled tube indirect UHT process system were evaluated and compared to a non-flow, vat process system. On the basis of known formulas...
Impact of Indigenous Fibre Rich Premix Supplementation on Blood Glucose Levels in Diabetics
Blood Glucose Levels Diabetics
2008/11/26
A premix, containing different proportion of locally available ingredients namely wheat, bengal gram, dried peas, defatted soyflour, barley and fenugreek seeds, was administered to 30 NIDDM subjects, ...
Status of Post harvest Technology of Aonla in India-A Review
Status of Post harvest Technology of Aonla India-A Review
2008/11/26
Aonla is an important fruit crop indigenous to Indian sub-continent, which can be grown successfully in dry and neglected regions. The area under aonla has been expanding rapidly in the last couple of...