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The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
cruciferous vegetables thermal treatment organoleptic properties physical properties fibre pectins
2015/5/18
Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture p...
Antiproliferative and Antioxidant Properties of Crabapple Juices
crabapple HL-60 antiproliferative activity
2009/6/18
Juices prepared from 42 crabapples (Malus spp.) were studied attempting to explore their antiproliferative activity. Most of the juices examined showed strong inhibition of the proliferation of HL-60 ...
Genotype-Environment Interaction (GXE) Effects on Some Major Rheological Properties of Cassava (Manihot esculenta, Crantz)
Genotype-Environment Interaction Rheological Properties
2016/5/31
Trials were conducted at two different locations in the Forest and Transition ecozones of Ghana to determine the presence and relative importance of GXE interactions on rheological properties of cassa...
Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey
image analysis lentil legumes size parameters geometrical model
2014/3/3
Geometrical features of lentil seeds (Lens culinaris Medik) were analysed using the image analysis LUCIA system Ver. 3.52. The values of the weight of 1000 kernels, kernel density, specific volume, sp...
Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
tapioca starch hydrocolloids viscosity gelatinisation retrogradation
2014/3/17
The effects of hydrocolloids pectin, carrageenan, as well as of pectin/carrageenan mixtures on gelatinisation, retrogradation, rheological characteristics, and swelling power of tapioca starch were st...