[PDF][PDF] 氯化钙处理对鲜切生姜保鲜的影响
白琳， 吕静祎， 路研文， 葛永红， 李灿婴， 孙建华 - 包装与食品机械, 2020 - qikan.cmes.org
以生姜为试材, 研究1% 和2% 氯化钙(Calcium chloride, CaCl2) 处理对鲜切生姜低温(12±0.2℃
) 贮藏过程中保鲜的影响. 结果表明: 与对照相比, 不同浓度CaCl2 处理均能延缓鲜切姜片含水量 …
) 贮藏过程中保鲜的影响. 结果表明: 与对照相比, 不同浓度CaCl2 处理均能延缓鲜切姜片含水量 …
[PDF][PDF] Effects of calcium chloride treatment on preservation of fresh-cut Ginger
白琳， 吕静祎， 路研文， 葛永红， 李灿婴… - Packaging and Food …, 2020 - qikan.cmes.org
The effects of 1% and 2% calcium chloride (CaCl 2) treatment on preservation of fresh-cut
ginger during storage at low temperature (12±0.2℃) were studied. The results show that …
ginger during storage at low temperature (12±0.2℃) were studied. The results show that …
基于脂肪替代品的柠檬果胶凝胶特性.
何雨婕， 张巧， 李巧巧， 雷激， 李贤… - Food Research & …, 2024 - search.ebscohost.com
为提高柠檬皮渣的经济效益, 拓宽柠檬高酯果胶在脂肪替代品中的应用, 该文针对果胶凝胶作为
固态脂肪替代品的相关要求, 探讨柠檬高酯果胶的凝胶特性. 以柠檬皮渣为原料采用超声辅助 …
固态脂肪替代品的相关要求, 探讨柠檬高酯果胶的凝胶特性. 以柠檬皮渣为原料采用超声辅助 …
Effect of fat substitute on physical properties of margarine.
Q Xu, J Zhao - 2020 - cabidigitallibrary.org
A fat substitute was prepared as a mixture of high-ester citrus pectin with carboxymethyl
cellulose (CMC) and applied in margarine. The optimum addition level was determined by …
cellulose (CMC) and applied in margarine. The optimum addition level was determined by …
Static and dynamic rheological properties of doughs made from rice and high-gluten wheat flour blends.
Y He, F Chen, X Li, Y Yang, B Wang, N Zhang - 2022 - cabidigitallibrary.org
The static and dynamic rheological properties of doughs made from six rice and high-gluten
wheat flour blends were studied. In the dynamic rheological frequency sweep test, the …
wheat flour blends were studied. In the dynamic rheological frequency sweep test, the …
[PDF][PDF] 荷叶含乳饮料的工艺研究
王雍飞， 姚江奇， 侯林浩， 孙汉巨， 操小栋， 叶永康… - 包装与食品 …, 2020 - qikan.cmes.org
以粗多酚浸提得率, 可溶性固形物含量为指标, 采用正交试验设计, 确定荷叶浸提的最佳工艺为料
液比1: 60 (m/v), 浸提温度70℃, 浸提时间40 min; 以荷叶浸提液, 牛奶为主要原料 …
液比1: 60 (m/v), 浸提温度70℃, 浸提时间40 min; 以荷叶浸提液, 牛奶为主要原料 …
Effects of sodium alginate-nanocellulose beads on the viability of lactic acid bacteria in simulated gastrointestinal fluid.
B Chen, X Lin, W Li, X Lin, B Zheng, Z He - 2021 - cabidigitallibrary.org
For improved protective effect of sodium alginate (SA) beads on lactic acid bacteria (LAB)
exposed to simulated gastrointestinal fluid (SGF), soybean cellulose nanocrystals (SCNC) or …
exposed to simulated gastrointestinal fluid (SGF), soybean cellulose nanocrystals (SCNC) or …
[PDF][PDF] Study on the Process of Lotus Leaf Milk Beverage
王雍飞， 姚江奇， 侯林浩， 孙汉巨， 操小栋… - Packaging and Food … - qikan.cmes.org
In this study, the optimal process conditions for the extraction of lotus leaf juice were
determined by using the extraction rate of crude polyphenols and soluble solid content as …
determined by using the extraction rate of crude polyphenols and soluble solid content as …
Effects of phloretin on rheological properties, antioxidant activity and microstructure of low ester pectin under acidic conditions.
S Zhang, S Chou, H Cui, H Wang, X Liu, B Li - 2020 - cabidigitallibrary.org
This study aimed to understand the effect of added phlorizin on the gel and functional
properties of low ester pectin (LEP). A mixed system of phlorizin and LEP was prepared by …
properties of low ester pectin (LEP). A mixed system of phlorizin and LEP was prepared by …