搜索结果: 1-4 共查到“食品科学技术 thermodynamic”相关记录4条 . 查询时间(0.265 秒)
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
myosin actin chicken meat marinades denaturation DSC
2014/2/25
The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades ...
Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling
sorption thermodynamic drying, neural network grape
2014/2/25
Artificial neural networks (ANNs) and four empirical mathematical models, namely Henderson, GAB, Halsey, and Oswin were used for the estimation of equilibrium moisture content (EMC) of the dried grape...
Modeling Calcium-induced Solubility in Caprine Milk Caseins Using a Thermodynamic Linkage Approach
calcium binding caprine casein s1-casein thermodynamic linkage
2008/3/19
The phenomena of calcium-induced precipitation of bovine and caprine whole caseins (salting out) and the resolubilization of these proteins at higher calcium concentrations (salting in) are thermodyna...
Comparison of Calcium-Induced Associations of Bovine and Caprine Caseins and the Relationship of s1-Casein Content to Colloidal Stabilization: A Thermodynamic Linkage Analysis
colloidal stability calcium binding casein thermodynamic linkage analysis
2008/3/19
In milk, s1-, s2-, ß-, and -caseins undergo association into colloidal complexes (casein micelles) that are visible with the electron microscope. Hydrophobic interactions and Ca2+ bonding are am...