内容提示: 《现代食品科技》总总 Modern Food Science and Technology Vol.22 No.1(87) 中图分类号:TS254.4;文献标识码:B;文章篇号:1007-2764(2006)01-0048-018 麻辣风味鱼松的调味研究 麻辣风味鱼松的调味研究 邓后勤1,夏延斌1,曹小彦2,危小湘1,曹薇1, 卢琼1 (1.湖南农业大学食品科技学院,湖南长沙 ...
《现代食品科技》总ModernFoodScienceandTechnologyVol.22No.3(89)文章篇号:1007-2764(2006)03-0136-045猪骨抗氧化肽的酶解制备研究付刚,李诚,马长中,黎曦(四川农业..
《现代食品科技》总ModernFoodScienceandTechnologyVol.21No.2(84)中图分类号:TS22;文献标识码:A;文章篇号:1007-2764(2005)02-0182-065植物油水酶法浸提工艺研究进展王文侠,任健(齐齐哈尔大学食品工程系,黑龙江齐齐哈尔161006)摘要:本文对植物油料水酶法提油工艺原理、水酶法提油工艺的历史和国内外研究动态进行了阐...
网络现代食品科技;宁波现代食品科技
从啤酒的泡沫、香气及味道等方面,论述了啤酒质量的感官检验。从感官和理化检验两方面介绍了在啤酒中兑水的检验方法。运用pH值的测定、洗衣粉的检验、非食用色素的检验等方法,论述了假啤酒的鉴别检验措施。对于啤酒中EDTA化合物的检验、熟啤酒和鲜啤酒的鉴别检验等,也作了较为典型直观的说明。 著录项 来源 《现代...
Agricultural education, science and modern technology's role in solving the problems of global food resources in the 21st century The growth of agriculture output over the past 200 years has been phenomenal. When Malthus wrote in 1798, he perceived limits on agricultural production as serious and ...
With the development of science and technology, and times are changing, and social progress. Suzhou's many agricultural fields have all been turned into a building. There was no longer a farm, the farmers, causing food scarcity. Thus, grain prices began to rise to 100 people, has increased...
Modern Food Science & Technology Patterns of T-2 Toxin Residue in Prawns and Its Subsequent Effect on Genes in Male Mice 2015 Issue 1673-9078
以苦杏仁为原料和鲜牛乳为原料,经脱皮、去苦、乳化和发酵等主要工艺步骤获得杏仁乳生产最佳技术参数.结果表明,杏仁酸乳发酵工艺的条件为:杏仁乳:牛乳比例为30∶70,接种量5%,发酵时间为5h,按照以保加利亚乳杆菌、嗜热链球菌(1∶1)接种,42℃条件下发酵,可得品质优良的杏仁酸乳. 著录项 来源 《现代食品科技》 |...
aTHIS PRODUCT IS A FUNCTIONAL FOOD MADE OF PIANT ESSENCE EXTRACTED FROM VARIOUS KINDSOF PRECIOUS CHI CHINESE MEDICINE THEORY ANDNESE HERBAL MEDICINES AND ACTIVITY SLIMMING FACTOR ACCORDING TO MODERN NUTRITIONAL SCIENCE THERAPEUTIC CHINESE MEDICINE THEORY AND USING MODERN BIOLOGY ENGINEERING TECHNOLOGY WITH ...