搜索结果: 1-6 共查到“食品加工技术 Beans”相关记录6条 . 查询时间(0.062 秒)
Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans
Beans cocoa fermentation quality
2010/9/30
This study concerns the influence of turning and fermentation method on quality of raw cocoa.
Fermentation trials were conducted in wooden box, plastic box and in heaps with or not turning. Cocoa fer...
Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans
volatiles grinding robusta coffee
2009/6/10
The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the...
Effects of Protein Isolate from Hyacinth Beans (Lablab purpureus (L.) Sweet) Seeds on Cake Characteristics
cake improver hyacinth bean protein isolate
2009/5/8
Effects of protein isolate prepared from hyacinth bean (Lablab purpureus (L.) Sweet) seeds on cake characteristics were studied. The addition of up to 1% of the protein isolate from hyacinth bean seed...
Effect of Dietary Levels of Cooked Lablab purpureus Beans on the Performance of Broiler Chickens
Performance Broiler Chickens
2008/11/26
A study was conducted to determine the response of broiler starter and finisher chicks to dietary levels of Lablab purpureus beans processed by boiling in water for 30 min at 100°C. For both the start...
Effects of Protein Isolate from Hyacinth Beans（Lablab purpureus（L.）Sweet）Seeds on Cake Characteristics
cake improver hyacinth bean protein isolate
2010/2/3
Effects of protein isolate prepared from hyacinth bean (Lablab purpureus (L.) Sweet) seeds on cake characteristics were studied. The addition of up to 1% of the protein isolate from hyacinth bean seed...
Effect of Dietary Levels of Cooked Lablab purpureus Beans on the Performance of Broiler Chickens
Lablab purpureus Broiler Chickens
2016/5/31
A study was conducted to determine the response of broiler starter and finisher chicks to dietary levels of Lablab purpureus beans processed by boiling in water for 30 min at 100 °C. For both the star...