论文部分内容阅读
AQUEOUS CHLORINE DIOXIDE TREATMENT IMPROVES THE MICROBIAL SAFETY AND QUALITY OF STRAWBERRY DURING ST
【机 构】
：
Department of Food Science and Technology, ChungnamNational University, Daeieon 305-764, KOREA
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
其他文献
STUDY ON THE VOLATILE AROMA OF DIFFERENT WINES FROM SHANXI PROVINCE YINYUAN WINE ESTATE USING HEDASP
Three kinds of dry red wines from Shanxi province Yiyuan wine estate,Grace Vineyard Premium Cabemet Merlot (GVPCM),Grace Vineyard Tasyas Reserve Cabernet Sauvignon (GVTRCS),Grace Vineyard Cabernet Sau
会议
PREPARATION OF PORK FLAVORING VIA MAILLARD REACTION AND ANALYSIS OF ITS AROMA-ACTIVE COMPOUNDS BY GC
This paper depended on enzymatic hydrolysates of pork protein,amino acid and reducing sugars to prepare flavoring whose aroma was closed to the natural pork aroma via Maillard reaction and according t
会议
CHARACTERISTICS OF VOLATILE COMPOUNDS OF DIFFERENT APPLE CULTIVARS USING HS-SPME COMBINED WITH GC-MS
会议
Based on the digital chromatic theory,the correlation between chromatic value and fat acid value (FAV) was established by using guaiacol treatment.A digital image system was developed to determine the
会议
会议
DISCRIMINATION OF DIANHONG GRADE ACCORDING TO ODOR-ACTIVE COMPONENTS COMBINED WITH SENSORY EVALUATIO
会议
THE IDENTIFICATION OF HAZE ACTIVE PROTEIN THAT INFLUENCES BEER HAZE STABILITITY AND ANALITICAL METHO
In bright beers,the formation of haze is a serious quality problem,which determines the shelf life.Beer contains a number of barley proteins that are modified chemically and proteolytically during the
会议