搜索结果: 1-8 共查到“食品包装与储藏 stability”相关记录8条 . 查询时间(0.092 秒)
Brown rice was blasted with rice flour rather than sand in a sand blaster to make microperforations so that water could easily penetrate the brown rice endosperm and cook the rice in a shorter time. T...
Blending of Oils-Does it Improve the Quality and Storage Stability, an Experimental Approach on Soyabean and Palmolein Based Blends
Blending of Oils-Does the Quality Storage Stability Experimental Approach Soyabean Palmolein Based Blends
2010/6/30
The present study of nutritional evaluation of two different oil blends were investigated using sesame oil as control. The blends selected were soyabean and palmolein with sesame in the ratios of 80:2...
Effect of Polypropylene Film Packaging and Storage Temperature on Chemical Components and Quality Stability of Welsh Onion
welsh onion modified atmosphere packaging temperature
2009/7/7
Chemical components and quality of Welsh onion (Allium fistulosum L.) wrapped roughly or completely heat-sealed with orientated polypropylene (OPP) film were investigated during storage at 5 and 20°C....
Improvement in Storage Stability of Fish Fillet Using Dietary Soybean Phospholipids
soybean phospholipids oxidation lipid fish
2009/5/8
Soybean phospholipids are known to exhibit antioxidant effects on oils and fats. However, few studies have examined their antioxidant effects in vivo. In this study, we investigated the influence of d...
Changes in The Stability of Frozen Puff Pastry Doughs During The Shelf Life
Stability Frozen Puff Pastry Doughs The Shelf Life
2009/1/15
In this research changes in the free fatty acidity (%) and peroxide values, fatty acid composition, specific height and sensory properties of puff pastry doughs were investigated during the shelf-life...
Improvement in Storage Stability of Fish Fillets Using Dietary Soybean Phosphatidylcholine and Phosphatidylethanolamine
soybean phospholipids phosphatidylcholine phosphatidylethanolamine oxidation fish
2008/12/15
We previously reported that soybean phospholipids improved the storage stability of fish fillets. The object of this study was to identify the active component of soybean phospholipids and its mechani...
Quality and Storage Stability of Low Acid Goat Meat Pickle
Goat meat pickle low acid quality storage stability
2008/11/13
The objective of this study was to prepare highly acceptable and long shelf-life low acid goat meat pickle and its quality evaluation and storage stability at 32±0.5°C. Low acid goat meat pickle was p...
Betacyanin Stability During Processing and Storage of a Microencapsulated Red Beetroot Extract
Betalains natural pigments microencapsulation stability
2008/11/1
The objectives of this research were to evaluate betacyanin retention during processing and storage of a Microencapsulated Red Beetroot Extract (MRBE) and to evaluate if the product imparts off-flavor...