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Microbiological Changes in Freshwater Prawn (Macrobrachium vollenhovenii, Herklots 1857) Stored in Ice
Microbiological Changes Freshwater Prawn
2016/5/31
This study aimed to isolate and characterize spoilage causing organisms of Macrobrachium vollenhovenii as well as determine the shelf-life under ice storage. Fresh prawns and those exposed to two ice ...
Analysis of Ice Structure Formed in Frozen Agar Gel
unidirectional freezing ice crystal structure dendrite diffusion of water
2009/6/18
Ice crystal structure was analyzed for frozen agar gel under unidirectional freezing in various operating conditions to elucidate the mechanism of the process of ice crystal growth. A linear relations...
Limiting Partition Coefficient in a Tubular Ice System for Progressive Freeze-concentration
progressive freeze concentration scale-up, tubular ice system limiting partition coefficient
2009/5/8
A tubular ice system is effective for the scale-up of progressive freeze-concentration. The effective partition coefficient, K, as an index for the effectiveness of progressive freeze-concentration, i...
Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream
rare sugars WPI glycation
2010/2/3
Glycated whey protein isolate (WPI) was prepared by incubation of WPI with the rare sugars, d-allose (All) and d-psicose (Psi) under controlled conditions. Its emulsion and foaming properties, and its...
Microbiological quality of ice cream after HACCP implementation: a factory case study
ice cream microbiological quality Hazard Analysis Critical Control Points
2014/3/3
The microbiological quality of the final product and the safety of the production procedures were screened in an ice cream factory, after implementation of a Hazard Analysis Critical Control Points (H...
Effect of Acylated Proteins on Textural Properties of Nonfat Low Calorie Set Yogurt and Lowfat Ice Cream
β-casein, κ-casein caprylic lauric palmitic
2010/11/23
Acylated κ-casein (kCN) and β-casein (βCN) were used (0.1% w/v) to improve textural and flavor properties of nonfat/low calorie yogurt and lowfat ice cream. Acylation was achieved by base-catalyzed es...