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9th International Symposium on Deep-Frying Higher Quality,Safer Products and Further Use
9th International Symposium Deep-Frying Higher Quality Safer Products Further Use
2017/9/1
Welcome to the 9th international symposium on deep-fat frying. The international symposia on deep-fat frying organized through the DGF and Euro Fed Lipid have been held most of time in Europe and Nort...
The Effect of Traditional Primary Processing of the Shea Fruit on the Kernel Butter Yield and Quality
Traditional Primary Kernel Butter Yield and Quality
2016/6/1
The influence of three traditional unit operations (fruit storage, par-boiling duration and nut drying method) in the primary processing of the shea fruit in Ghana for the marketable kernel was assess...
Quality Authentication of Percolated and Centrifuged Enzyme-Treated Virgin Oils Produced Processing Olives
biological continuous olive processing percolation-centrifugation system quality-typicality-genuineness of products
2009/7/7
Percolated and centrifuged virgin olive oils obtained from different olive varieties by the continuous combined enzyme-aided percolation-centrifugation extraction system have been characterized. The ...
The Effect of Superheated Steam Treatment on the Quality of Vegetable Oils
superheated steam oxidation viscosity color
2009/5/31
The changes in the quality of three vegetable oils : soybean oil, corn oil and cotton seed oil, occurring during heating in superheated steam (SHS) were compared with the changes occurring during heat...