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Flavor Release of Diacetyl and 2-Heptanone from Skimmed and Full Fat Milk under Mouth Conditions
flavor release milk model mouth log P
2009/5/31
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...
Effect of Citrate on Production of Diacetyl and Acetoin by Lactococcus lactis ssp. lactis CNRZ 483 Cultivated in the Presence of Oxygen
Lactococcus lactis ssp lactis CNRZ 483 citrate diacetyl acetoin
2008/3/27
The effect was studied of trisodium citrate addition on the growth and formation of diacetyl and acetoin by Lactococcus lactis ssp. lactis CNRZ 483 in a whey-based medium under an oxygen pressure of 2...
Improvement of Diacetyl Production by Lactococcus lactis ssp. lactis CNRZ 483 Through Oxygen Control
Lactococcus lactis ssp. lactis diacetyl oxygen
2008/3/26
This study illustrated the effect of controlled oxygenation on diacetyl production by citrate-utilizing Lactococcus lactis ssp. lactis CNRZ 483. Effects of soluble oxygen concentrations at 21 and 50% ...
Effect of Milk Composition on the Partition Coefficients of Diacetyl, Acetaldehyde, and Ethanol in Acidified Milk Products
partition coefficient gas chromatographic headspace analysis acidification milk products
2008/3/23
Acidified milk samples were prepared with fat concentrations from 0 to 20% and SNF concentrations from 8 to 12%. The partition coefficients of diacetyl, acetaldehyde, and ethanol were determined in th...
Diacetyl Production in Milk by an -Acetolactic Acid Accumulating Strain of Lactococcus lactis ssp. lactis biovar. diacetylactis
diacetyl -acetolactic acid redox potential Lacrococcus
2008/3/22
When grown in skim milk, Lacrococcus lactis ssp. lactis biovar. diacetylactis D1 accumulated -acetolactic acid at 1.7 mM because of the absence of -acetolactate decarboxylase. The -acetolactic acid pr...