搜索结果: 1-3 共查到“食品科学技术 appearance”相关记录3条 . 查询时间(0.015 秒)
Effect of Fat Replacer (Salatrim®) on Chemical Composition, Proteolysis, Functionality, Appearance, and Yield of Reduced Fat Mozzarella Cheese
reduced fat Mozzarella cheese fat replacer functionality
2008/3/28
A no brine, stirred-curd procedure was used to manufacture reduced fat (9% fat wet basis) Mozzarella cheese. Skim milk was standardized to 0.8% fat with unhomogenized milk fat (control), an equal blen...
Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese
low fat Mozzarella cheese functional properties homogenization
2008/3/28
The effect of the homogenization of milk (0.8% fat) and cream (20% fat) on cheese-making performance, composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese was deter...
Influence of packing method on colour perception improving the appearance of fruits and vegetables
orange carrot red beet parsley quality L* a* b* nets
2014/2/27
The appearance of fruits and vegetables has a major influence on the perceived quality. Therefore, colour is one of the most important quality parameters in consumers’ preferences. Fruits differently ...