搜索结果: 1-15 共查到“食品科学技术 physical properties”相关记录16条 . 查询时间(0.176 秒)
Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods
Impact of Chemical Physical Properties
2014/10/22
Lipid oxidation is a major problem in foods resulting in alteration of texture, appearance, off flavors, aroma and decreased nutritional quality. The ability of compounds to inhibit lipid oxidation in...
Functional and Physical Properties of Bovine Plasma Proteins as a Function of Processing and pH, Application in a Food Formulation
Freeze-drying minced meat protective agent
2010/9/30
The combined effects of ultrafiltration and freeze drying stages, and the incorporation of a stabilizing agent on selected functional and physical properties of bovine plasma proteins, were evaluated ...
Physical properties of shelled and kernel walnuts as affected by the moisture content
walnut (Juglans regia L.) physical properties moisture content
2014/2/27
The variations in physical properties such as the size dimensions, unit mass, sphericity, projected area, bulk density, true density, volume, coefficient of friction on various surfaces, and terminal ...
Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread
polyunsaturated fatty acid phospholipids starch gelatinization
2009/7/8
The effects of polyunsaturated phospholipids on changes in the thermal and physical properties of starch systems during mixing, baking and storage were studied. In the presence of phospholipids (PLs) ...
Effect of Sucrose on Physical Properties of Alginate Dispersed Aqueous Systems
alginate water activity fraction of freezable water
2009/7/7
The effect of sucrose on water activity, the fraction of freezable water, and viscoelastic properties of alginate dispersed aqueous systems was investigated. Water activity and the fraction of freezab...
Effect of Calcium-Compound Addition on the Physical Properties and Tissue Structure of Seasoned ‘Umeboshi’: Investigation of Actual Conditions of Commercially Prepared Products and Verification of Products Prepared in a Laboratory
ume fruit salted ume fruit calcium
2009/7/7
Physical properties which influence the quality of seasoned umeboshi were examined and microscopic observations and sensory evaluations were undertaken on 13 commercially prepared products and 4 labor...
Quality Evaluation of Parboiled Rice with Physical Properties
quality evaluation parboiled rice physical properties
2009/6/18
This study was undertaken to generate useful information regarding the change of quality of parboiled rice for different processing conditions through the change of physical properties and to search f...
Effect of Processing Conditions on Physical Properties of Parboiled Rice
parboiling setup processing conditions parboiled rice
2009/6/17
A laboratory-scale parboiling setup was fabricated to produce parboiled rice at low steaming temperatures for determination of its physical properties, the quality indicators, and to compare those qua...
The Effect of Suni-Bug（Eurygaster spp.）Damaged Wheat on the Physical Properties
suni-bug Eurygaster spp. bug-damaged wheats extrusion
2009/6/10
The effects of supplementation of high protease activity wheat (Triticum aestivum) flour due to bug (Eurygaster spp.) damage on characteristics of wheat flour extrudates were investigated. Different p...
Relationship Between Physical Properties of Dough and Expansion Ability During Bread-Making
physical property bread dough expansion
2009/5/31
We investigated whether the physical properties (rheological properties) of various bread doughs, obtained from a linear Kelvin four-element model of visco-elasticity, could be used to express the exp...
Preparation of Hypoallergenic Wheat Flour Noodles and Evaluation of Their Physical Properties
curdlan hypoallergenic wheat flour Japanese wheat noodles starch
2010/2/3
Hypoallergenic wheat flour (HWF) in which gluten is partially hydrolyzed by enzymes has recently been developed. However, the manufacturing of HWF products is difficult compared to that of normal whea...
Effects of Additives on the Physical Properties of Foxtail Millet (Setaria italica Beauv.) Flour
foxtail millet flour Rapid Visco Analyzer Tensipresser physical properties expansion of volume
2008/4/20
To clarify the cooking and processing properties of foxtail millet flour, effects of additives on the physical properties of foxtail millet flour were studied. Four additives, sugar, salt, oil and mil...
Study on Structures, Physical Properties, and Functions of Various Polysaccharides
succinoglycan xyloglucan chitin β-1 3-glucan amylopectin
2008/4/20
There are many kinds of polysaccharides composed of glucose, mannose, galactose, xylose, arabinose, glucosamine and so on. It is not so easy to follow their functions; however, it is possible to sugge...
Characteristics of Java Taro Starches and Physical Properties of Acid- and Heat-treated Taro Starches
taro corm starch gelatinization thermal property scanning electron microscopy (SEM)
2008/4/10
Characteristics of taro corm starches of four kinds were studied as follows: Java and Celebes were harvested in Indonesia; Uhan in China; Satoimo in Japan. In addition, effects of acid- and heat-treat...
Sensory and Physical Properties of Ice Creams Containing Milk Fat or Fat Replacers
ice cream flavor fat replacer milk fat
2008/3/28
The purpose of this research was to determine the relative effects of milk fat, nonfat milk solids, or each of three whey protein type fat replacers on the flavor and texture attributes of vanillin-fl...