论文部分内容阅读
COMPARATIVE STUDIES ON CHEMICAL COMPOSITIONS, NUTRITION, AND TEXTURAL PROPERTIES OF CRISP GRASS CARP
【机 构】
:
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640,
【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
EVALUATION OF ANTI-INFLAMMATORY ACTIVITY OF 2,4-DI-TERT-BUTYLPHENOL ISOLATED FROM CHEONGKUKJANG, A T
会议
This paper optimizes the fermentation conditions of Job (A) s-tears in traditional Job(A) s-tears biscuit.We choose three factors koji(A) s dosage,fermentation time and fermentation temperature to des
会议
In the past 50 years considerable progress has been achieved in establishing sensory evaluation as a science-based and credible product information source.This presentation will explore the paradigm s
会议
Indigenous yeasts were isolated during spontaneous fermentation of three varieties of grape (Cabernet Sauvignon,Merlot and Chardonnay) which were collected from four wine production area (Shacheng,Cha
会议
PARTIAL PURIFICATION AND ACTIVITY OF ANGIOTENSIN CONVERTING ENZYME INHIBITORY PEPTIDES FROM ALCALASE
会议
会议
PROTEIN EXTRACTION FROM DEFATTED WHEAT GERM BY REVERSE MICELLES:OPTIMIZATION OF THE BACKWARD EXTRACT
Traditionally,the proteins in reverse micelles were reextracted by changing the conditions of pH and ionic strength in a fresh aqueous phase.However,there were a number of key problems in the traditio
会议
Ants ethnic food commonly consumed in rural communities,now become popular in many countries of Africa,Asia,Oceania and Latin America at elegant restaurants.Insects valued as a cheap source of fresh p
会议
EFFECTS OF SUGARS ON THE CROSS-LINKING FORMATION AND PHASE SEPARATION OF THE HIGH-PRESSURE INDUCED G
One of the functional properties of whey proteins is their gelation,which is known to be induced by heat treatment,while hydrostatic pressure has recently been shown to induce gelation in whey protein
会议