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Dual Effects of Whey Protein Isolates on the Inhibition of Enzymatic Browning and Clarification of Apple Juice
apple polyphenoloxidase(PPO) whey proteins browning
2014/11/28
The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to
ascorbic acid and l-cysteine.
Mechanism and Polyphenols Involved in the Browning Reaction of Olives
browning bruised olives enzymes harvest phenols
2014/3/10
The purpose of this work was to disclose the mechanisms of the browning reaction produced on the surface of the fresh Manzanilla olive cultivar due to the bruises caused during hand or mechanical harv...
Effects of Adenosine Triphosphate on Browning and Quality of Harvested Litchi Fruit
Litchi chinensis ATP bowning quality fruit
2008/10/26
Pericarp browning and loss in pulp quality are major problems of harvested litchi fruit. The effects of adenosine triphosphate (ATP) on the browning and quality of harvested litchi fruit were investig...
Browning of Mozzarella Cheese During High Temperature Pizza Baking
Mozzarella cheese pizza browning
2008/3/22
The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp. and Lactob...
Isolation of Galactose-Fermenting Thermophilic Cultures and Their Use in the Manufacture of Low Browning Mozzarella Cheese
galactose-fermenting thermophilic cultures Mozzarella cheese browning
2008/3/22
The objectives of this study were to isolate galactose-fermenting, galactose-nonreleasing strains of Streptococcus and Lactobacillus and to use these strains as starter cultures in the manufacture of ...