搜索结果: 1-6 共查到“食品科学技术 maltose”相关记录6条 . 查询时间(0.065 秒)
Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat
thermal transitions temperature DSC SEP washed beef meat trehalose maltose
2014/2/26
The cryoprotective effects of trehalose and maltose (w = 2–10%) on washed beef meat were investigated. Washed beef meat produced from fresh beef meat was frozen and stored for 360 days at –30°C. Myofi...
Formation of Pyrazines in Aqueous Maltose/Glucose/Fructose-Glutamine Model Systems upon Heating at below 100°C
sugar glutamine non-enzymatic browning reaction
2009/6/18
Pyrazines generated from aqueous sugar-glutamine model systems heated at 90°C were investigated quantitatively. To determine trace levels of pyrazines in aqueous matrices, an efficient method using so...
Lipase-Catalyzed Synthesis of Monolauroyl Maltose through Condensation of Maltose and Lauric Acid
monolauroyl maltose lipase condensation
2009/6/17
Monolauroyl maltose was synthesized through the immobilized-lipase-catalyzed condensation of maltose and lauric acid in acetone using a batch reactor or a continuous stirred tank reactor. The presence...
Effects of pH on the Formation of Volatile Products in Non-Enzymatic Browning of Maltose
maltose non-enzymatic browning volatile products
2009/5/31
The effects of pH on the formation of maltol and furanmethanol as well as other minor reductones and furans on heating an aqueous solution of maltose under conditions in the absence (caramelization) a...
Regulation of Maltose Transport and Metabolism in Saccharomyces cerevisiae
maltose Saccharomyces cerevisiae transport
2009/3/17
Maltose metabolism in the yeast Saccharomyces cerevisiae is of great importance both for academic and industrial researchers. It requires the presence of at least one of five independent MAL loci: MAL...
Enzyme Encapsulation with Crystal Transformation of Anhydrous Maltose or Anhydrous Trehalose
trehalose maltose encapsulation crystal transformation
2008/4/20
The encapsulation of protein drugs in powdery forms is quite important in order to improve the stability, as well as to expand the application. When a protein solution is added to anhydrous sugars suc...