Zobrazeno 1 - 10
of 15
pro vyhledávání: '"吴港城"'
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 9, Pp 133-138 (2024)
旨在为不同风味需求火锅底料的研究提供参考依据，通过消费者偏好分析和挥发性风味成分的含量与种类从6种牛油（3种市售牛油、未精炼牛油、脱胶牛油、精炼牛油）中筛选出最受消费者
Externí odkaz:
https://doaj.org/article/0c5c823c99c84e9f9277a7c18af23c87
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 3, Pp 33-39 (2023)
为提高豌豆蛋白的酶水解敏感性及其水解物的抗氧化活性，分别考察95 ℃、10 min的热处理和10 000×g、10 min的高速剪切对豌豆蛋白水解性能的影响并探究其改善原因。结果表明，热处理和高速
Externí odkaz:
https://doaj.org/article/e293455fb967499e82c8b35c1177426c
Publikováno v:
China Oils & Fats; 2024, Vol. 49 Issue 9, p133-138, 6p
Publikováno v:
Zhongguo youzhi, Vol 47, Iss 2, Pp 39-46，57 (2022)
利用顶空固相微萃取与气质联用相结合的方法测定了11种煎炸油煎炸薯条的挥发性物质组成，并对薯条进行感官评定。结果表明：11种煎炸油煎炸薯条共鉴定出包括醛类、含氧杂环类、含氮杂
Externí odkaz:
https://doaj.org/article/99e2f0dde43f4b58bece16cf3aa7318d
Publikováno v:
Science & Technology of Cereals, Oils & Foods; 2024, Vol. 32 Issue 3, p101-108, 8p
Publikováno v:
Transactions of the Chinese Society of Agricultural Engineering. 2022, Vol. 38 Issue 3, p19-27. 9p.
Publikováno v:
Science & Technology of Cereals, Oils & Foods; 2023, Vol. 31 Issue 6, p51-59, 9p
Publikováno v:
Science & Technology of Cereals, Oils & Foods; 2022, Vol. 30 Issue 1, p19-27, 9p
Publikováno v:
Science & Technology of Cereals, Oils & Foods; 2022, Vol. 30 Issue 1, p10-18, 9p
Publikováno v:
Science & Technology of Cereals, Oils & Foods; 2022, Vol. 30 Issue 1, p1-9, 9p