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Quality of Guava and Papaya Fruit Pulp as Influenced by Blending Ratio and Storage Period
Guava and Papaya Fruit Pulp Blending Ratio
2016/5/31
Guava and papaya are the most widely grown commercial fruits of central India. Both the fruits are nutritive and may be used for processing. The analysis of organoleptic characters (i.e., colour, flav...
Blending of Oils-Does it Improve the Quality and Storage Stability, an Experimental Approach on Soyabean and Palmolein Based Blends
Storage Stability Quality
2016/5/31
The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:2...
Influence of Blending on the Aroma of Malvasia istriana Wine
blending Malvasia istriana volatile compounds
2009/3/19
Malvasia istriana (Vitis vinifera) is a domestic and widespread grape cultivar in the Istrian wine region that gives the characteristic white wine. Istrian region is situated in the western part of Cr...
Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices
blackcurrant apple juice phenolic compounds l-ascorbic acid
2014/3/7
The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, L-ascorbic...