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Cereal Quality Characteristics as Affected by Controlled Atmospheric Storage Conditions
Cereal Quality Characteristics Storage Conditions
2016/5/27
The quality of cereal grains during storage is affected by entomological, microbiological and environmental factors, resulting in physicochemical and organoleptic changes that lead to significant prod...
Effect of Closure, Packaging and Storage Conditions on Impact Odorants of Wine
methoxypyrazines packaging wine closures Tetrapak
2014/3/10
3-alkyl-2-methoxypyrazines (MPs) represent an important and potent class of odor-active compounds associated with wine quality. 30 ng/l each of 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyraz...
Cereal Quality Characteristics as Affected by Controlled Atmospheric Storage Conditions
Cereal, quality characteristics, storage and modified atmosphere
2008/10/26
The quality of cereal grains during storage is affected by entomological, microbiological and environmental factors, resulting in physicochemical and organoleptic changes that lead to significant prod...
Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
2008/3/28
Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evide...
Effects of Frozen and Other Storage Conditions on -Tocopherol Content of Cow Milk
tocopherol milk freezing storage
2008/3/18
The effect of temperature and length of storage on the stability of -tocopherol in UHT milk was studied by HPLC. The effect of water activity conditions during storage of milk powder on the stability ...
Reduction of Tetrazolium Salt XTT with UHT-Treated Milk: Its Relationship with the Extent of Heat-Treatment and Storage Conditions
UHT-treated milk Maillard reaction tetrazolium salt
2010/11/22
UHT-treated milk reduced 3'-{1-[(phenylamino)-carbonyl]-3,4-tetrazolium}-bis(4-methoxy-6-nitro)benzenesulfonic acid hydrate (XTT). The reducibility was caused by the Maillard reaction intermediate bet...