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Changes in Flow Behavior of Whey Protein Based Adible Coating Solutions with Concentration
whey protein isolate flow behavior edible coating
2009/10/13
The flow behavior of an edible coating solution prepared from whey protein isolate (WPI) and glycerol (G) as plasticizer was studied using a HAAKE rheometer. The parameters used were concentration (15...
The density and viscosity of solutions of lactulose and solutions of lactulose and boric acid were determined using calibrated viscometers and a nominal 10-ml pycnometer, respectively. These data were...
An Investigation on Factors Affecting Recovery of Antioxidant Phenolics and Anthocyanins from Red Grape (Vitis vinifera L.) Pomace Employing Water/Ethanol-Based Solutions
Antioxidant Phenolics Anthocyanins
2016/5/31
Extractions were performed using non-toxic media composed of water/ethanol mixtures and hydrochloric, acetic or tartaric acid. Recovery efficiency was assessed by monitoring the antiradical activity (...
Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
2008/3/28
Ice crystal size distributions of dynamically frozen model solutions and ice cream after hardening were determined through image analysis using low temperature scanning electron microscopy. The effect...
The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream
glass transition ice cream stabilizers thermomechanical analysis
2008/3/17
The objective of this study was to describe further the mechanism by which polysaccharide stabilizers contribute to stability of frozen dairy desserts. The influence of stabilizers on the thermal prop...
Effect of ethanol on interactions of bitter and sweet tastes in aqueous solutions
sweetness bitterness ethanol sucrose Aspartame Neotame sensory analysis
2014/3/3
Experimental samples simulated the composition of vermouths. In all experiments, 0.01% quinine was used as a standard bitter substance. Sucrose increased the acceptability in the concentration range o...
Sensory profiles of sweeteners in aqueous solutions
sensory profile sucrose sweeteners sweetness synthetic sweeteners
2014/3/17
Sensory profiles of saccharin, acesulfame K, aspartame, and neotame were compared with that of sucrose in three different types of water (tap water, commerical Crystalis water, and distilled water) un...
Thermal Analyses of Polyol-Aqueous Solutions at Temperatures below 0°C
polyol sorbitol freezing point thermal analysis
2010/11/22
The thermal properties of polyol-aqueous solutions (xylitol, sorbitol, maltitol and lactitol) in concentrations from 5% to 30% (0.15-2.86 molal) were analyzed by differential scanning calorimetry at t...
Freezing Point Depression of Polyol-Aqueous Solutions in the High Concentration Range
freezing point depression polyol xylitol
2010/11/22
Freezing points of polyol-aqueous solutions (xylitol, sorbitol, maltitol, lactitol, and hydrogenated corn syrup) were measured in the high concentration (30-60%) range and compared with those of their...