cryoconcentration 英[kraɪəkɒnsen'treɪʃən] 美[kraɪəkɒnsen'treɪʃən] 释义 n. 低温浓缩
聽起來有如 2050年太空梭裡的技術,但如今許多廚房裡都在使用低溫濃縮技術(Cryoconcentration)。這門獨特技術是由真空低溫烹調法(sous vide)之父——Dr. Bruno Goussault,在廚藝研究與教育學院(CREA)裡研發出來的。 CREA 執行主廚 AJ Schaller解釋,低溫濃縮技術是一種「不需經過熱力處理的濃縮液體方式。」目的是減少...
聽起來有如2050年太空梭裡的技術,但如今許多廚房裡都在使用低溫濃縮技術(Cryoconcentration)。這門獨特技術是由真空低溫烹調法(sous vide)之父——Dr. Bruno Goussault,在廚藝研究與教育學院(CREA)裡研發出來的。 CREA執行主廚AJ Schaller解釋,低溫濃縮技術是一種「不需經過熱力處理的濃縮液體方式。」目的是減少食物...
Cryoconcentration is a technique in which the concentrate fraction preserves the thermolabile bioactive compounds of fruit juices. Separation of the concentrated juice fraction is a critical step that depends on the concentrate's operating temperature and freezing point. Some systems use gravity forces ...
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Upon cryoconcentration, larger protein molecules and small excipient molecules freeze-concentrate differently, resulting in different protein to stabiliser ratios within a container. Understanding the impact of these shifted ratios on protein stability is essential. For two mAbs a set of samples with ...
3 Issman, L., and Y. Talmon. "Cryo〦M specimen preparation under controlled temperature and concentration conditions." Journal of microscopy 246.1 (2012): 60-69.4 Nijsse, Jaap, and Adriaan C. van Aelst. "Cryo﹍aning for cryoヽanning electron microscopy." Scanning 21.6 (1999): 372-378...
Skim milk cryoconcentration as affected by the thawing mode: gravitational vs. microwave‐assisted B. 2012. Skim milk cryoconcentration as affected by the thawing mode: gravitational vs. microwave-assisted. Inter. J. of Food Sci. & Tech. 47(1),... M Aider,WB Ounis - 《International ...
Skim milk cryoconcentration as affected by the thawing mode: gravitational vs. microwave‐assisted B. 2012. Skim milk cryoconcentration as affected by the thawing mode: gravitational vs. microwave-assisted. Inter. J. of Food Sci. & Tech. 47(1),... M Aider,WB Ounis - 《International ...
E. Effects of cryoprotectant concentration and cooling rate on vitrification of aqueous solutions. J. Appl. Crystallogr. 39, 244–251 (2006). Article CAS Google Scholar Kuntz, I. D., Brassfield, T. S., Law, G. D. & Purcell, G. V. Hydration of macromolecules. Science 163, 1329–...