论文部分内容阅读
IDENTIFICATION AND MAILLARD REACTION ACTIVITIES OF DILAURYL MANNOSE ISOMERS FORMED DURING LIPASE-CAT
【机 构】
：
State Key Laboratory of Food Science and Technology,and School of Food Science and Technology, Jiang
【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
Marine bacterial crtW and crtZ genes as powerful tools for axanthin production in heterologous hosts
Astaxanthin has been shown to have inhibitory effect toward oxidation of low-density lipoprotein in human (Iwamoto et al.2000),preventive effect of diabetic nephropathy in diabetic db/db mice (Naito e
会议
ENZYMATIC HYDROLYSIS OPTIMIZATION OF ACID LIME JUICE (CITRUS LATIFOLIA, TANAKA.),CV.TAHITI, CONVENCI
会议
SCREENING AND IDENTIFICATION OF THERMOSTABLE α-GALACTOSIDASE-PRODUCING LACTIC ACID BACTERIA AND CHAR
会议
Tyrosinase is a copper-containing enzyme,Which is responsible for skin,eye,inner ear,and hair melanization.Tyrosinase activators have become increasing important in food,agricultural,pharmaceutical,co
会议
EFFECT OF COMBINING WHEY PROTEIN ISOLATE WITH TRANDGLUTAMINASE ON THE PROPERTIES OF SURIMI GELS AT D
会议
ANALYSIS OF VOLATILE COMPOUNDS IN EXTRA VIRGIN OLIVE OIL AFTER LIGHT EXPOSURE BY SOLID PHASE MICROEX
会议
Kamaboko is a traditional Japanese food,made from raw or frozen surimi.The traditional heating method for kamaboko is mainly boiling,steaming,and frying.Since the 1970s,microwave heating has been cons
会议