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Agricultural practices, biology and quality of eggplant cultivated in Central Europe. A review
farming management fruit quality Solanum melongena L. temperate climate
2018/3/6
The eggplant is a warm-climate crop of high economic importance. In many Asian and Mediterranean countries, eggplants
are essential components of everyday dishes, while in Central Europe they have be...
Stevioside and Rebaudioside A–Predominant Ent-Kaurene Diterpene Glycosides of Therapeutic Potential:a Review
Stevia rebaudiana secondary metabolites therapeutic applications sweetener
2016/12/9
Stevia rebaudiana (Bertoni) is a Paraguayan perennial herb of the family Asteraceae. The leaves contain a great amount of secondary metabolites with a wide range of important biological activities com...
Current trend and future prospective of functional probiotic milk chocolates and related products–a review
antioxidants dietary fibers functional foods L. helveticus MTCC 5463 microencapsulation
2015/7/28
The world market of functional dairy products including ice-cream, cheese, sour cream, yoghurt, dahi, butter milk, powdered milk, and frozen desserts has been rapidly growing. The incorporation of pro...
henolic acids represent the most common form of phenolic compounds in the cereal grain and many other plants.
The phytochemical ferulic acid is found in the leaves and seeds of many plants, but espe...
The phenomenon of Czech beer: a review
Czech beer chemical profile sensorial profile statistic analysis Czech barley cultivars Czech hop cultivars
2014/8/11
The character and authenticity of the Czech beer, which has been accorded the protected geographical indication (PGI) České pivo by the EU, are based on specific technology and use of unique raw ...
Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications – a review
bioavailability folic acid iron sensory changes vitamin A zinc
2014/2/24
Wheat flour fortification can be a novel and effective food based approach to improve effective micronutrient deficiencies that affect millions of people worldwide especially in the developing countri...
Conjugated Linoleic Acid (CLA) is a group of octadecadienoic acids that are naturally present in foods derived from ruminant animals such as meat and dairy products. Many bacteria from cheese starters...
Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review
Organoleptic Qualities Biogenic Amines-a Review
2016/6/1
Fermented foods are value added products which have higher nutrients, prolong shelf life and easy in digestibility and are more suitable for the intestinal tract. The organoleptic qualities of such fo...
Methods of detecting plant raw materials in meat products – a review
meat products isoflavones phytic acid starch oligosaccharides
2014/2/25
The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that ar...
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...
Technologies for Value Added Buffalo Meat Products-A Review
Meat production value-added products buffalo meat physico-chemical properties technologies of processing
2008/10/28
Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-ble...
Technologies for Value Added Buffalo Meat Products-A Review
Meat production value-added products buffalo meat physico-chemical properties technologies of processing
2008/10/28
Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-ble...
Production of Thermostable α-amylases by Solid State Fermentation-A Review
a-amylases thermostable solid state fermentation starch hydrolysis
2008/10/26
α-amylases are digestive enzymes which hydrolyze α-1,4-glycosidic bonds in starch. α-amylases have a lot of potential applications in food processing industries such as sugar, baking, brewing and prep...
Status of Post harvest Technology of Aonla in India-A Review
India-A Review Post harvest Technology
2016/5/31
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...
The Metabolism of the Fructooligosaccharides in Onion Bulbs: A Comprehensive Review
catabolism anabolism fructooligosaccharides Allium cepa
2008/4/10
In the past two decades, there has been vast expansion in the research of fructooligosaccharides (FOS), including their chemistry, biochemistry and enzymology in higher plants. However, in spite of th...