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Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat
thermal transitions temperature DSC SEP washed beef meat trehalose maltose
2014/2/26
The cryoprotective effects of trehalose and maltose (w = 2–10%) on washed beef meat were investigated. Washed beef meat produced from fresh beef meat was frozen and stored for 360 days at –30°C. Myofi...
Freeze-Gelation of Sucrose or Trehalose Treated Soymilk
soymilk heating cooling freeze-gel
2009/6/17
To estimate the effects of two different kinds of sugar on soymilk freeze-gel, sucrose and trehalose, respectively, were added to raw untreated soymilk. Soymilk containing sugar was processed to form ...
Oxidation of Linoleoyl Residue of Its Trehalose Ester in an Aqueous Solution
oxidation micelle linoleic acid
2009/5/31
6-O-Monolinoleoyl trehalose synthesized by the immobilized-lipase-catalyzed condensation of linoleic acid and trehalose was dissolved in water at various concentrations, and its oxidation processes we...
Study of Trehalose Addition on Aroma Retention in Dehydrated Strawberry Puree
trehalose flavour retention dehydration process
2009/3/19
In order to improve the quality of dehydrated fruit products, the influence of the addition of two sugars (sucrose and trehalose) on the retention of aroma components during dehydration of strawberry ...