搜索结果: 1-4 共查到“食品科学技术基础学科 Condition”相关记录4条 . 查询时间(0.062 秒)
The Nutritional Quality of Three Varieties of Zobo (Hibiscus sabdariffa) Subjected to the Same Preparation Condition
Zobo Same Preparation Condition
2016/6/1
This study aimed to determine the variety of zobo that will give a desired colour and at the same time retaining most of the nutrient imbedded, after boiling for 10 min. The nutritional quality of non...
The Condition Factor, Length – Weight Relationship and Abundance of Ilisha africana (Block, 1795) from Nkoro River Niger Delta, Nigeria
Abundance condition factor Ilisha africana length-weight relationship
2010/9/29
The condition factor, length-weight relationship and abundance of Ilisha africana from Nkoro River in the Niger Delta area of Nigeria was studied for a period of one year (January-December 2008). From...
The Effect of Packaging Materials and Storage Condition on the Oxidative Stability of Refined Sunflower Oil
sunflower oil oxidative stability storage condition
2009/6/18
In this research, refined sunflower oil was packed at various packaging materials namely: yellow PET (polyethylene terephtalate) bottles, clear PET bottles, yellow HDPE (high density polyethylene) con...
Optimum Condition of High Pressure Treatment for the Preparation of Lysozyme-Dextran Complex Found by Random-Centroid Optimization
lysozyme-dextran complex high pressure random-centroid optimization
2009/6/18
The lysozyme-dextran complex (LDC) was prepared in the liquid state using high pressure treatment. This method was able to shorten the reaction period for the preparation of LDC and to suppress the fo...