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The Effects of High Pressure on Whey Protein Denaturation and Cheese-Making Properties of Raw Milk
high pressure cheese yield milk coagulation
2008/3/26
The effects of high pressure, from 100 to 400 MPa (14,500 to 58,000 psi) and applied for different periods (10 to 60 min), on the biochemical and microbiological characteristics of milk have been inve...
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
Chinese-Style Pork Jerky Sucrose Water Activity Protein Denaturation
2002/4/8
The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different...