论文部分内容阅读
STUDIES ON THE VOLATILE COM-POUNDS OF SESAME SEED WITH ROASTING TIME AND TEMPERATURE USING ELECTRONI
【机 构】
:
Department of Food Science and Technology, Seoul Women's University, Seoul 139-774, 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
REFORMULATION OF GINGER-BASE TRADITIONAL DRINK BASED ON CON-SUMER ACCEPTANCE AND FLAVOR PREFERENCE S
This research has been performed to reformulate a ginger-base traditional drink (GBTD) based on the data obtained from a consumer acceptance and their preference on flavor attributes in Bogor communit
会议
To explore the relationships between diet,blood biochemical indices and emotions,70 college students from a university in Guangzhou were sampled to complete thequestionnaires involving diet habits,PAN
会议
MONOMODE MICROWAVE-ACCELERAT-ED OR CONVENTIONALLY HEATED SYNTHESES OF 1,3-DXATHIOLANE AS SULFUR-CONT
会议
This study was performed to examine the effects of electron beam irradiation on volatile flavor components of Apple (Malus domestica) and on their changes according to storing period following irradia
会议
EXTRACTION OF VOLATILE COMPO-NENTS OF LIQUID BEEF FLAVORINGS BY HS-SDC OR HS-SPME AND ANALYSIS BY GC
GC/MS is often used to detect and analyze volatile components of food flavorings.Combined with GC/MS,simultaneous steam distillation extraction (SDE) and headspace-solid phase microextraction (HS-SPME
会议