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覆盆子多糖的提取及覆盆子糕的制备
覆盆子 内部沸腾法 多糖 糕
2016/7/1
运用内部沸腾法提取覆盆子多糖,以提取温度、液料比和提取时间为考察对象,优化获得最优提取条件,结果显示,提取温度80℃、液料比10∶1、提取时间10min时覆盆子多糖得率最高为5.62%。本实验还利用覆盆子多糖制作了覆盆子糕,并研究其制作条件,结果表明,每1g覆盆子多糖溶于10m L水,分别添加卡拉胶、蔗糖、淀粉0.12、8、1.5g,混合后55℃烘制24h制备的覆盆子糕有良好的咀嚼性和口感、外观呈...
urification and Characterization of Lipase Produced by Aspergillus oryzae CJLU-31 Isolated from Waste Cooking Oily Soil
Lipase Produced Characterization
2016/6/1
Lipase was one of the most important industrial enzymes and has diverse applications in food industry, detergent industry, fats and oil hydrolysis, peptide synthesis and pharmaceutical industries. The...
Study of Maillard Reaction Inhibitors for the Sugar Cane Processing
Sugar Cane Processing Maillard Reaction
2016/6/1
Maillard Reaction (MR) is a complicated non-enzymatic browning which can happen in many kinds of food, processed products such as breweries, dairy products and sugar products. Studies have done in ord...
Kendall’s Concordance Analysis of Sensory Descriptors Influencing Consumer Preference for Sweet Potatoes in Ghana
Sensory Descriptors Consumer Preference
2016/6/1
Sweet potato is an important crop in the upper-east region of Ghana due to its adaptive ability on poor quality soils. It is a predominant snack and lunch for children during the peak harvest period, ...
Effect of Ambient Storage on the Quality Characteristics of Kaladhi: An Acid Coagulated Milk Product
Quality Characteristics Acid Coagulated Milk
2016/6/1
Kaladhi is a hard and dry cheese variety of Jammu and Kashmir which is prepared by directly acidifying the milk with organic acids without the use of rennet and starter. Storage quality of Kaladhi pre...
Formation of acrylamide during baking of shortcrust cookies derived from various flours
acrylamide asparagine reducing sugars shortcrust cookies flours
2014/2/25
Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary wit...
Analytical and aroma profiles of Slovak and South African meads
mead honey wine fermentation volatile compounds
2014/2/25
The basic analytical parameters and aroma compounds of three Slovak and two South African meads were summarised. The ethanol concentration of the Slovak meads was about 13.5% (v/v), the residual sugar...
Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling
raspberry cream fillings rheological properties sugars modified starches hydrocolloids
2014/2/25
The influence of the addition of sugars, sucrose, fructose, and trehalose, modified starches, and hydrocolloids on the rheological properties of raspberry cream fillings prepared with the addition of ...
Phenolic Constituents, Furfuraldehyde and Antioxidant Capacity of Sugar Cane Spirit Aged in Woods Casks
Phenolic Constituents Furfuraldehyde and Antioxidant Capacity
2016/6/1
This study quantified the phenolic compounds (gallic acid, vanillic acid, vanillin, syringic acid, syringaldehyde, coumarin and scopoletin), furfuraldehyde and the antioxidant capacity during in 0, 1,...
Physicochemical properties of soy protein isolates-acacia gum conjugates
soy protein isolates Acacia gum (GA) graft reaction emulsifying properties solubility
2014/2/25
Protein-polysaccharide conjugates were generally prepared by dry-heating. However, it was time-consuming and the sample gained was inhomogeneous. A faster way of preparing protein-polysaccharide conju...
Factors influencing egg white foam quality
egg white foam characteristics acidity aluminium ions natrium pyrophosphate natrium hexametaphosphate
2014/2/25
The work was targeted on the study of egg white foam forming, including the influence of pH, aluminium ions, xanthan, maltodextrin, and phosphates on the whipping and stability of egg white foams. The...
Specific rotation and carbohydrate profile of Croatian unifloral honeys
specific rotation carbohydrate profile unifloral honey
2014/2/25
Specific rotation and carbohydrate profile of Croatian black locust (Robinia pseudoacacia L.), sage (Salvia officinalis L.) and chestnut (Castanea sativa Mill.) honeys were determined. Fructose, gluco...
Preparation and characterisation of food grade chitosan from housefly larvae
Musca domestica commercial applications chitin insect derivates
2014/2/25
The preparation and characterisation of food-grade chitosan from housefly larvae are reported. A refinement procedure was developed to remove larval mouth hooks from the primary chitosan product, whic...
Ethanol Production from Different Intermediates of Sugar Beet Processing
ethanol fermentation raw sugar beet juice raw sugar beet cossettes stirred tank bioreactor horizontal rotating tubular reactor (HRTB)
2010/12/21
In this investigation, the production of ethanol from the raw sugar beet juice and raw
sugar beet cossettes has been studied. For ethanol production from the raw sugar beet
juice, batch and fed-batc...
Morphological and Structural Characteristics of Zein Biofilms with Added Xanthan Gum
zein biofilms xanthan gum morphological properties structural properties
2010/8/11
Morphological and structural characteristics of zein-based biofilms have been studied in this work. The sorbitan component in the control formulation of the film was substituted with xanthan gum at co...