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Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage
meat emulsion-type sausage water-holding capacity texture
2012/8/13
This paper was designed to verify the influence of phosphate on water-holding capacity (WHC) and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor por...
Effect of Trisodium Phosphate on Quality of Buffalo Offals
Buffalo offals trisodium phosphate microbial quality
2008/11/1
A study was carried out to determine the influence of different concentration and contact time combinations of Trisodium Phosphate (TSP) solutions on microbial, sensory and physico-chemical characteri...
Characterization of Phosphate Sites in Native Ovine, Caprine, and Bovine Casein Micelles and Their Caseinomacropeptides: A Solid-State Phosphorus-31 Nuclear Magnetic Resonance and Sequence and Mass Spectrometric Study
magic angle spinning nuclear magnetic resonance casein micelles phosphorylation -casein
2008/3/27
The phosphate sites in native ovine, caprine, and bovine casein micelles have been analyzed using sequence analysis, mass spectrometric analysis, and solid-state 31P nuclear magnetic resonance spectro...
Effect of Alkaline Earth Metals on the Crosslinking of Casein by Micellar Calcium Phosphate
casein micelle calcium phosphate crosslinking
2008/3/23
Artificial casein micelles were prepared by adding 20 to 30 mM calcium, 17 to 22 mM phosphate, and 10 mM citrate to whole casein solutions. To casein micelles, 2.5 to 10 mM magnesium, strontium, or ba...
Effect of Modification of Amino Groups on Crosslinking of Casein by Micellar Calcium Phosphate
casein micelle calcium phosphate crosslinking
2008/3/22
Bovine s1-CN was acetylated, succinylated, and citraconylated. Artificial casein micelles (s1--CN micelles) were prepared at a casein concentration of 2.5% with 20 to 50 mM calcium, 17 to 27 mM phosph...