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Brown rice was blasted with rice flour rather than sand in a sand blaster to make microperforations so that water could easily penetrate the brown rice endosperm and cook the rice in a shorter time. T...
Blending of Oils-Does it Improve the Quality and Storage Stability, an Experimental Approach on Soyabean and Palmolein Based Blends
Blending of Oils-Does the Quality Storage Stability Experimental Approach Soyabean Palmolein Based Blends
2010/11/8
The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:2...
Improvement in Storage Stability of Fish Fillet Using Dietary Soybean Phospholipids
soybean phospholipids oxidation lipid fish
2009/5/8
Soybean phospholipids are known to exhibit antioxidant effects on oils and fats. However, few studies have examined their antioxidant effects in vivo. In this study, we investigated the influence of d...
Improvement in Storage Stability of Fish Fillets Using Dietary Soybean Phosphatidylcholine and Phosphatidylethanolamine
soybean phospholipids phosphatidylcholine phosphatidylethanolamine oxidation fish
2010/3/5
We previously reported that soybean phospholipids improved the storage stability of fish fillets. The object of this study was to identify the active component of soybean phospholipids and its mechani...
Quality and Storage Stability of Low Acid Goat Meat Pickle
Goat meat pickle low acid quality storage stability
2008/11/13
The objective of this study was to prepare highly acceptable and long shelf-life low acid goat meat pickle and its quality evaluation and storage stability at 32±0.5°C. Low acid goat meat pickle was p...