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Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy
Meat batter Fat Oil Thermal treatment Raman spectroscopy
2012/8/14
Structural changes, textural properties, water- and fat-binding properties and their relationships in meat batters prepared with different lipids and with heating were studied by Raman spectroscopy. R...
Rehydration Characteristics and Structural Changes of Sweet Potato Cubes after Dehydration
Rehydration Characteristics Structural Changes
2016/6/1
Moisture removal from solids is an integral part of food processing with convective drying representing one of the most important techniques for preservation of biological products. However, removal o...
Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven
sauce microwave thawing microstructure CSLM chemical changes
2014/3/10
Proteins, lipids and structural changes in white sauces after being stored at –18°C and thawed by microwave and conventional oven were studied in this work. The total crude and soluble protein fractio...
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
Water-holding capacity Drip loss Calpain Proteolysis pH
2012/8/10
Unacceptable water-holding capacity costs the meat industry millions of dollars annually. However, limited progress has been made toward understanding the mechanisms that underlie the development of d...