论文部分内容阅读
Natural Antimicrobial Agent Extracted from Greater Galangal [Alpinia galanga (Linn.)Swartz.] Flowers
【机 构】
：
The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincol
【出 处】
：
2016食品非热加工国际研讨会
【发表日期】
：
2016年10期
其他文献
Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Li
The effects of high hydrostatic pressure (HHP) at 500 MPa for 10 min and ultrahigh temperature (UHT) at 110 ℃ for 8.6 s on the quality of clear Se-enriched kiwi juice (CSeKJ) were investigated during
会议
Myofibrillar proteins (MPs) of chicken breast were generally insoluble in water.The potential of high-pressure homogenization (HPH) to solubilize chicken breast MPs in water was tested.The effects of
Power ultrasound is an emerging and promising technology that has been applied in a variety of fields.As a new type of nonthermal processing technology,it has the advantages of efficient,environmental
会议