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Correlation between the Degree of Hydrolysis and the Peptide Profile of Whey Protein Concentrate Hydrolysates: Effect of the Enzyme Type and Reaction Time
Hydrolysis Peptide Profile
2016/6/2
The use of protein hydrolysates for the development of new food products requires their prior characterization including the determination of the degree of hydrolysis (DH) and the distribution of pept...
Modified Alcohol Oxidase Method Used to Determine the Degree of Pectin Methylesterification
methylesterification spectrophotometry determination
2009/6/18
The degree of methylesterification of pectin was measured using a modified alcohol oxidase method to determine the methanol liberated from pectin by saponification. When the alcohol oxidase method was...
Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid
cooked potato disintegration isolated starch cell separation
2009/6/17
Causes of the differences in degree of disintegration after cooking in three potato cultivars with the same starch content, Kita-akari, May Queen, and Hokkaikogane were sought by studying, properties ...
Method for Measuring the Degree of Maceration of Fermented Soybean
degree of maceration soybean fermentation
2009/6/17
The force-deformation curve of bulk soybean fermented with Rhizopus could be described by the equation, F=C(Δe)n. The degree of maceration of fermented soybean (a measure of softness) was estimated by...
Correlation between Property of Paste and Drying Rate on Degree of Swelling of Normal Rice Cracker
sembei drying swelling
2008/4/20
Sembei produced from normal rice is one of the traditional Japanese rice crackers (Beika) and is generally produced by roasting the dried rice paste. The degree of swelling after roasting the rice pas...
An Index of Proteolysis Degree in Ewes' Milk and Ewes' Milk Yoghurt, by Single Strains and Combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, Isolated from Traditional Greek Yoghurt
yoghurt Str thermophilus Lb. bulgaricus ninhydrin
2010/11/23
The proteolysis degree in ewes' milk by 5 Streptococcus thermophilus and 4 Lactobacillus delbrueckii subsp. bulgaricus strains, as well as by their 20 combinations in ewes' milk yoghurt, was determine...