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Heat Treatment of Listeria monocytogenes in Liquid Egg Products with Low Temperature
Listeria monocytogenes Liquid Egg Products
2016/6/2
This study was done in order to express a method for thermal destruction of Listeria monocytogenes as a psychrotrophic bacterium with ability to grow at refrigerator temperatures in liquid egg product...
Mathematical Modelling of Some Nutrient Losses during Heat Treatment of Stewed Apples
Keywords vitamin C polyphenols model reaction Arrhenius
2014/3/10
Vitamin C (later noted VITC) and polyphenols (later noted PP) were regarded as main nutritional markers in the transformation process of stewed apples after an in situ measurement campaign at two lead...