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Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry
fresh cut lactic acid microbial counts sodium hypochlorite
2014/2/24
In order to decrease microbial contamination, fresh-cut industry commonly uses sodium hypochlorite as a disinfection agent, however, the by-products such as trihalometanes and chloramines are potentia...
Improving the quality of whole wheat bread by using various plant origin materials
bread textural properties cephalaria vital gluten malt flour
2014/2/24
The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole ...
Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
bread potato pulp bread-making quality
2009/6/18
Potato pulp is an agricultural by-product of the starch industry. To use it for bread-making, experiments were conducted to evaluate the bread-making quality of doughs to which intact potato pulp (IPP...
Improving Effects of Stored Wheat Flour on Pancake Texture
stored wheat flour pancake springiness interaction of wheat flour components
2009/5/20
Various protein containing soft wheat flours were stored at room temperature (15-25°C ) for 12 months. Pancakes baked using these flours yielded higher pancake springiness when tested. The wheat flour...
Improving the Breaking Properties and Oil Absorption of Breadcrumbs by Microbial Transglutaminase
breadcrumb improvement with transglutaminase oil absorption
2009/5/20
Microbial transglutaminase (MTG) was applied to improve the breaking properties and oil absorption of breadcrumbs made from bread prepared with added MTG (0.85-3.34U/gram of protein). The specific vol...
Improving Microwave Heating using Polysaccharides as Thickeners
polysaccharides salt starch carrageenan sauces
2014/3/10
The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; ι-, λ- and &kappa-carrageenan and native and modified starches were used as ...
Characteristics of Pentosan in Polished Wheat Flour and Its Improving Effects on Breadmaking
pentosan polished wheat flours bread microscopy gas chromatography
2008/4/20
Eight fractions of polished flours were prepared by gradually polishing soft-type whole-wheat grains using a rice-polisher. The gluten matrix of doughs and breads made from polished flours was broken ...
Improving Survival of Culture Bacteria in Frozen Desserts by Microentrapment
calcium alginate frozen desserts Lactobacillus bulgaricus microentrapment
2008/3/18
Lactobacillus bulgaricus cells were entrapped in beads of calcium alginate and evaluated for their ability to survive freezing processes. Cells survived freezing (without agitation) in ice milk mix mu...
Influence of packing method on colour perception improving the appearance of fruits and vegetables
orange carrot red beet parsley quality L* a* b* nets
2014/2/27
The appearance of fruits and vegetables has a major influence on the perceived quality. Therefore, colour is one of the most important quality parameters in consumers’ preferences. Fruits differently ...