工学 >>> 力学 农业工程 林业工程 工程与技术科学基础学科 测绘科学技术 材料科学 矿山工程技术 石油与天然气工程 冶金工程技术 机械工程 光学工程 仪器科学与技术 动力与电气工程 能源科学技术 核科学技术 电子科学与技术 信息与通信工程 控制科学与技术 计算机科学技术 化学工程 纺织科学技术 印刷工业 服装工业、制鞋工业 轻工技术与工程 食品科学技术 土木建筑工程 水利工程 交通运输工程 船舶与海洋工程 航空、航天科学技术 兵器科学与技术 环境科学技术 安全科学技术 工业设计
搜索结果: 1-15 共查到工学 flavor相关记录23条 . 查询时间(0.081 秒)
2018年5月28日上午,由美国化学学会(ACS)发起,江南大学、北京工商大学、上海应用技术大学、中山大学联合主办,江南大学承办的第二届风味科学国际学术研讨会(The 2nd International Flavor and Fragrance Conference,IFF2018)在江苏无锡召开。会议为期四天,来自17个国家和地区的高校、科研院所、企业,共计350余名代表参加了本次会议,会议得到...
The flow of charm is calculated in 2+1 ideal hydrodynamics by introducing the charge of $c\bar{c}$ pair assuming that the number of $c\bar{c}$ pairs is conserved in relativistic heavy-ion collisions. ...
The prevention of the loss of flavor compounds during spray drying is one of the most important engineering techniques to obtain high quality powdery food products. In the present study, a droplet dry...
With the objective of minimizing aokusami (beany flavor), which is an undesirable aspect of soymilk flavor, we studied the effects of heating on lipid peroxide content, a factor contributing to the be...
The flavor of an unheated wheat flour and butter mixture (roux 0) and roux samples heated to between 100°C and 180°C at 20°C intervals (roux I–V) were examined by chemical analyses of the aroma compon...
Chardonnay grapes were fermented with or without juice of apple, pear, cantaloupe, peach, banana, or orange with a Saccharomyces cerevisiae yeast strain. Volatile chemicals formed in the seven wines w...
The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the...
Instrumental and sensory analyses were carried out on sesame-flavored dressings to identify the odorants affecting their perceived quality. The sampling of the odor-active compounds was performed by s...
To gain insight into the process of retronasal olfaction, flavor release from skimmed milk and full fat milk (containing 3.75% fat) was investigated using a model mouth system with a screw plunger. La...
Tea and coffee drinks canned or bottled in polyethylene terephthalate (PET) containers are the most important commercial soft drinks in Japan, and a high-quality favor is desirable. However, it has be...
Flavor compounds in white bread have been analyzed by a static-headspace-type GC/MS and sensory evaluation for clarifying the effects of mixing stage and fermentation time on the intensity of flavor c...
Kefir samples were prepared and transferred to sterile jars for storage at 4°C. After 0, 7, 14, and 21 d of storage, the pH, organic acid, and volatile flavor component content were determined to moni...
Microbial degradation of Trp is thought to promote the formation of aromatic compounds that impart putrid, fecal, or unclean flavors in cheese, but pathways for their production have not been establis...
A large number of microorganisms involved in cheese ripening induce very typical flavors that contribute to the cheese variety. As the microflora of cheeses is usually complex, pure cultures can only ...
The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined ...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...