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Modeling the Formulation and Shelf Life of Avocado (Persea americana) Fruit Spread
Formulation and Shelf Life Fruit Spread
2016/6/1
The aim of this study was to use a systematic scientific mixture design to formulate avocado fruit spread in order to retain its aesthetic properties. A two level-factorial with four formulation facto...
Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
cereal products Maillard reactions baking temperature newly formed compounds sugar type
2014/3/10
This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system. Four NF...