搜索结果: 1-9 共查到“食品加工技术 physicochemical”相关记录9条 . 查询时间(0.156 秒)
Physicochemical properties of soy protein isolates-acacia gum conjugates
soy protein isolates Acacia gum (GA) graft reaction emulsifying properties solubility
2014/2/25
Protein-polysaccharide conjugates were generally prepared by dry-heating. However, it was time-consuming and the sample gained was inhomogeneous. A faster way of preparing protein-polysaccharide conju...
Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing
Beef semitendinosus muscle Collagen Fiber diameter Lysosome Meat color Quality and texture Ultrasound
2012/8/13
Low-frequency and high-power ultrasound (40 kHz, 1,500 W) was tested for its effects on the characteristics of intramuscular heat-insoluble collagen and meat quality and textural properties of beef se...
Physicochemical and Gelling Characterizations of Pectin Extracted from Sweet Potato Pulp
sweet potato LM-pectin gel FT-IR spectroscopy
2008/4/20
A novel pectin was extracted from sweet potato (Ipomoea batatas) pulp (SPP) using 50 mM disodium phosphate solution. Uronic acids in the pectin extract were almost completely removed from the supernat...
Physicochemical Properties of Starches from Potatoes Stored at Low Temperature
potato starch low temperature storage physicochemical properties
2008/4/20
Potato tubers (cv., Inka-no-mezame, Inka Red, Kitamurasaki, Danshaku and Kitahime) were stored at 4°C for about 8 months and changes in physicochemical properties of starches isolated from potatoes we...
Studies on Physicochemical Properties of Various Starch Granules
Scanning Electron Micrograph average granular size amylose content
2008/4/20
1. Developmental changes in starch properties of 9 plant species. Developmental changes in starch properties of 9 plant species (taro, Chinese yam, arrowhead, kiwi fruit, potato, squash, chestnut, Chi...
Changes in Physicochemical Properties of Retort-Sterilized Dairy Beverages During Storage
dairy beverage retort sterilization storage effects age gelation
2008/3/28
The effects of composition, storage time, and storage temperature on the physicochemical properties of a retort-sterilized dairy beverage were investigated. Drinks with eight formulations were stored ...
Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification
aroma casein water interactions
2008/3/28
The physicochemical interactions between aroma compounds and sodium caseinate were studied by complementary techniques involving the protein in aqueous solution at 25 or 75 g/L (exponential dilution a...
Physicochemical and Structural Properties of Ultrafiltered Buffalo Milk and Milk Powder
buffalo milk rennet coagulation microstructure
2008/3/27
Buffalo skim milk containing 10.20% total solids (TS), 3.96% protein, and 5.22% lactose was ultrafiltered at 50°C to 23.50% TS and 16.44% protein. Contents of TS, fat, ash, and protein increased durin...
Physicochemical and Rheological Properties of Butter Made from Supercritically Fractionated Milk Fat
physicochemical rheology supercritical carbon dioxide butter
2008/3/19
A milk fat fraction enriched with high melting triglyceride was extracted by using a continuous, pilot-scale supercritical CO2 system and recombined into butter. Compared with market butter, the high ...