论文部分内容阅读
SUPERCRITICAL FLUID EXTRACTION AND MASS SPECTROMETRY ANALYSIS OF OIL FROM FLOWERS, BRANCHS, AND LEAV
【机 构】
：
Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejia
【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
The crude pulverized konjac flour(PK) generally presented its characteristic unpleasant smell and irritant taste which can be partly removed with stepwise ethanol washing.However,the traditional refin
会议
TEMPERING AND CRYSTALLISATION EFFECTS ON MICROSTRUCTURAL AND MELTING PROPERTIES IN DARK CHOCOLATE SY
ABSTRACT:tempering is a directed pre-crystallization that consists of shearing chocolate mass at controlled temperaturesto promote cocoa butter crystallization in the most thermodynamically stable pol
会议
EFFECT OF CITRATE SALTS ON THE GEL FORMING AND CRYOPROTECTIVE PROPERTIES OF TILAPIA (SAROTHERODON NI
会议
SOLUTE UPTAKE AND TEXTURE OF VACUUM FREEZE-DRIED SWEET CORN AS AFFECTED BY CACAO BUTTER INCLUDING CA
As a tool porous matrix formulation,vacuum or high-pressure impregnation of structured foods implies the partial release of gas from pores and its substitution by an external liquid.The effects of the
会议
HYGROCAPACITY AND THERMO-MECHANICAL PROPERTIES OF FOOD CARBOHYDRATE MATRICES:SIMULATING THE EFFECT O
会议
The rheological behavior of cabbage pulp was determined using a computer controlled rotational rheometer at a temperature range of 20,30,40 and 50℃.The flow behavior of pulp was pseudoplastic and fitt
会议
Microemulsions (O/W,W/O and B.C.) formed in Tween80/ethanol/ethyl butyrate/water system were identified by phase diagram determination and conductivity measurement at 25℃.Influences of temperature,sal
会议
WATER CONTENT-WATER ACTIVITY-GLASS TRANSITION TEMPERATURE RELATIONSHIPS OF THE MUCILAGE OBTAINED FRO
会议