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Change of selected antioxidant parameters of red wines during maturation
aging anthocyanins Cabernet Sauvignon polyphenols Vitis vinifera L.
2016/12/9
The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spe...
Change in the Amount of SDS-Insoluble Gluten by Oxidants during Breadmaking
gluten oxidant iodate bromate
2009/6/18
The effect of oxidants on the formation of sodium dodecyl sulfate insoluble gluten (SDS-ISG) during baking process was studied. The amount of the SDS-ISG in mixed dough increased linearly with increas...
The Effects of Early Antibiotic Treatment Following Diagnosis of Mastitis Detected by a Change in the Electrical Conductivity of Milk
Staphylococcus aureus Streptococcus uberis intramammary treatment somatic cell count
2008/7/15
Mastitis was induced experimentally by infusion of Streptococcus uberis or Staphylococcus aureus into the mammary glands of lactating dairy cows. Clinical mastitis was identified when clots appeared i...
The Effects of Cyclodextrins on the Color Change of Acid-base Indicators
detection of cyclodextrin acid-base indicator color change
2008/4/19
To detect various kinds of cyclodextrins by visual observation, the authors selected 7 kinds of acid-base indicators from commercially available ones whose color were changed by the addition of variou...
Whiteness Change During Heating and Cooling of Mozzarella Cheese
Mozzarella cheese whiteness cheese serum
2008/4/1
Whiteness (L-value) changes in low-fat and low-moisture, part-skim Mozzarella cheeses during heating (7 to 60°C) and cooling (60 to 7°C) were evaluated. In low-fat Mozzarella, a large increase in whit...