搜索结果: 1-6 共查到“食品科学技术 retention”相关记录6条 . 查询时间(0.078 秒)
Soluble corn fiber increases bone calcium retention in postmenopausal women in a dose-dependent manner: a randomized crossover trial
bone calcium retention bone-specific alkaline phosphatase postmenopausal women soluble corn fiber 41Ca
2018/12/14
Background: Dietary soluble corn fiber (SCF) significantly improves calcium absorption in adolescents and the bone strength and architecture in rodent models.
Solvent retention capacity for different wheats and flours evaluation
commercial wheat wheat variety composite flour SRC Tukey’s test
2014/2/25
The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacit...
Retention of Emulsified Flavor in a Single Droplet during Drying
flavor retention spray drying emulsion diffusion
2009/7/8
The prevention of the loss of flavor compounds during spray drying is one of the most important engineering techniques to obtain high quality powdery food products. In the present study, a droplet dry...
Study of Trehalose Addition on Aroma Retention in Dehydrated Strawberry Puree
trehalose flavour retention dehydration process
2009/3/19
In order to improve the quality of dehydrated fruit products, the influence of the addition of two sugars (sucrose and trehalose) on the retention of aroma components during dehydration of strawberry ...
Effect of Exopolysaccharide-Producing Cultures on Moisture Retention in Low Fat Mozzarella Cheese
Mozzarella cheese low fat moisture polysaccharide capsule
2008/3/27
Low fat (6%) Mozzarella cheese was made in 10-L vats using an exopolysaccharide-producing starter culture consisting of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. A cont...
Determination of folates in vegetables and their retention during boiling
vegetables folate determination retention
2014/3/3
HPLC method for 5-methyltetrahydrofolate (5-MTHF) determination in vegetables was optimised for the folate release from the food matrix. Enzymatic hydrolyses using the subsequent addition of α-amylase...