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Designing Novel Emulsion Performance by Controlled Hetero-Aggregation of Mixed Biopolymer Systems
Emulsion Performance Controlled Heteroaggregation Mixed Biopolymer Systems
2014/10/27
The increase in obesity and overweight in many countries has led to an upsurge of interest in the development of reduced fat food products. However, the development of these products is challenging be...
Development of Food Kansei Model and Its Application for Designing Tastes and Flavors of Green Tea Beverage
Food Kansei Model green tea beverage principal component analysis
2009/6/18
The Food Kansei Model has been developed to formulate the causal relationships between the analyzed characteristics and perceived quality of food products. It was applied to correlate the physicochemi...
Strategies for designing novel functional meat products
Meat Meat products Functional foods Bioactive peptides Antihypertensive peptides Probiotics Prebiotics
2012/8/13
In recent years, much attention has been paid to physiological functions of foods due to increasing concerns for health. Although there has been limited information of physiological functions of meat ...