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New approach to the study of dough mixing processes
mixing kneading dough rheology wheat dough
2014/2/27
The importance of the dough mixing, knowledge of the requirements of individual types of flour in the mixing, and achieving the proper quality with respect to the final dough properties are still actu...
A New Approach to Estimate the In-mouth Release Characteristics of Odorants in Chewing Gum
flavor release aroma release flavor impression
2009/5/8
The objective of this study was to develop a new approach that can be used to estimate the in-mouth release characteristics of odorants in chewing gum. This technique, called the “Retronasal Flavor Im...
New Approach to Inactivation of Harmful and Pathogenic Microorganisms by Photosensitization
photosensitization inactivation microorganisms
2009/3/16
Photosensitization is a treatment involving the administration of a photoactive compound that selectively accumulates in the target cells or microorganisms and is followed by irradiation with visible ...
A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 2. Microstructure, Fat Globule Distribution, and Free Oil
reduced fat Cheddar cheese homogenization microstructure free oil
2008/3/23
The microstructure, fat globule distribution, and free oil content of reduced fat Cheddar cheese were evaluated. Five replicates of skim milk, used to manufacture reduced fat Cheddar cheese, were stan...
A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 1. Manufacture, Composition, and Yield
reduced fat Cheddar cheese homogenization
2008/3/22
Five replicates of skim milk used to manufacture reduced fat Cheddar cheese were standardized to 1.65% fat with cream homogenized at first and second stage pressures of 176 and 35kg/cm2, respectively....