工学 >>> 食品科学技术 >>> 食品科学技术基础学科 食品加工技术 食品包装与储藏 食品机械 食品加工的副产品加工与利用 食品工业企业管理学 食品科学技术其他学科
搜索结果: 1-15 共查到食品科学技术 viscosity相关记录17条 . 查询时间(0.076 秒)
The relationships between intrinsic viscosity and some properties of amylose and amylopectin were investigated. The intrinsic viscosities determined by Ubbelohde viscometer for rice, maize, wrinkled p...
Traditionally prepared cereal based complementary food are too dilute for adequate energy and nutrient density as infant complementary food. The consistency of complementary food is of particular impo...
The effect of thickening agents – methyl cellulose, hydroxyethyl cellulose, sodium carboxymethyl cellulose, and xanthan gum – solutions on the sensory viscosity was investigated in the concentration r...
Proton relaxation was measured in 1H-NMR for saccharide solutions. The proton relaxation curve for saccharide solutions was almost mono-exponential and spin-lattice (T1) and spin-spin relaxation (T2) ...
The objective of this study was to develop a partial least squares regression (PLS) calibration method of maximum viscosity determination of Japanese milled rice flours using near-infrared transmittan...
Millers in Japan are aware that the apparent viscosity of heat-treated wheat flour paste is higher than that of untreated flour. Factors affecting flour paste viscosity must be known to obtain replica...
We have confirmed the existence of genotypic and environmental differences in the apparent viscosity of heat-treated wheat flour paste. The positive year-to-year correlation indicates that the value i...
This paper proposes a method for predicting the temperature in a metal can based upon the apparent viscosity of a liquid food, which was estimated from the initial temperature in the can under the con...
Qualitative relationships between agitation levels and medium viscosity, Aspergillus niger morphology and phytase production were investigated in submerged and solid-state fermentations. Overall phyta...
The density and viscosity of solutions of lactulose and solutions of lactulose and boric acid were determined using calibrated viscometers and a nominal 10-ml pycnometer, respectively. These data were...
This work aims to study the effects of culture conditions and storage time on stirred yogurt acidity and texture and to determine relationships in order to better control product viscosity. A four-fac...
Permeate and retentate (concentration factor ca. 2x) from UF of skim milk were combined, and cream was added to produce skim milk (0.1% fat) and 1% milk with a range of true protein contents (1.0 to 4...
Permeate and retentate (ca. two times concentration factor) from the ultrafiltration (UF) of skim milk were combined, and cream was added to produce milks with 2% and 3.3% fat and a range of true prot...
Previous work demonstrated that an effective fat substitute for fat-free milk should make the color of the milk whiter, less green, and less blue. This change corresponds to the L, a, and b values of ...
A sensory panel was trained to assess appearance, aroma, flavor, and textural attributes of milk containing various percentages of fat. The relative viscosity and color of the milk were also measured....

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...