搜索结果: 1-7 共查到“食品科学技术 preservatives”相关记录7条 . 查询时间(0.484 秒)
Monoacylglycerols as fruit juices preservatives
monoglycerides antimicrobial activity bacteria yeasts filamentous fungi apple juice
2014/2/25
Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have been designed to extend the shelf...
Studies on Development of Protein Rich Germinated Green Gram Pickle and its Preservation by using Class One Preservatives
Green Gram Pickle Protein Rich Germinated
2016/6/1
Green gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has low shelf life of two to three days at room temperature, hence to enhance the shelf life of germin...
Studies on Development of Ready to Eat Amla (Emblica officinalis) Chutney and its Preservation by using Class One Preservatives
Eat Amla Class One Preservatives
2016/5/31
Amla fruit can range upto 950 mg/100 g which is said to be highest among all fruits next only to Barbados cherry. Being very astringent in taste it can not be consumed as raw by the consumer hence pro...
In vitro Antimicrobial Evaluation of Zingiber officinale, Curcuma longa and Alpinia galanga Extracts as Natural Food Preservatives
Zingiber officinale Curcuma longa
2016/5/31
In the present study, antimicrobial activity of various extracts of Zingiber officinale, Curcuma longa and Alpinia galanga were screened against the common food borne bacteria such as Escherichia coli...
Effect of Pasteurization and Chemical Preservatives on the Quality and Shelf Stability of Apple Juice
Quality Shelf Stability Apple Juice
2008/11/26
Effect of pasteurization and chemical preservatives on preservation of apple juice at ambient temperature for 3 months was investigated. The treatments studied were control (T0), pasteurization alone ...
The Effect of Preservatives Based on Propionic Acid on the Fermentation and Aerobic Stability of Corn Silage and a Total Mixed Ration
silage propionic acid preservative aerobic stability
2008/7/18
For 3 successive yr, whole-plant corn was ensiled in laboratory silos with low percentages of silage preservatives, the primary active ingredient of which was propionic acid. Preservatives were added ...
Effect of Pasteurization and Chemical Preservatives on the Quality and Shelf Stability of Apple Juice
Pasteurization Chemical Preservatives
2016/5/31
Effect of pasteurization and chemical preservatives on preservation of apple juice at ambient temperature for 3 months was investigated. The treatments studied were control (T0), pasteurization alone ...