Building conceptual links between quality attributes in fooddoi:10.7819/RBGN.V12I34.302Jeovan de Carvalho FigueiredoJoo Mario CsillagFundação Escola de Comércio Álvares PenteadoWeb ScienceFigueiredo, J. C., & Csillag, J. M. (2010). Building conceptual links between quality attributes in food...
百度试题 题目Quality attributes of food are no more resistant to thermal processes than the microbial populations.? 正确错误 相关知识点: 试题来源: 解析 错误 反馈 收藏
Quality attributes of food are no more resistant to thermal processes than the microbial populations.A.正确B.错误的答案是什么.用刷刷题APP,拍照搜索答疑.刷刷题(shuashuati.com)是专业的大学职业搜题找答案,刷题练习的工具.一键将文档转化为在线题库手机刷题,以提高
aha where are you my friend i am in the same club ha,您我的朋友我在同一家俱乐部 [translate] aTexture Loss of solubility, Loss of water-holding capacity, Toughening [translate] aMany of quality attributes of food and some alterations they can undergo during processing and storage is given ...
Rao, G. VenkateswaraCYTA - Journal of FoodRekha MN, Chauhan AS, Prabhashankar P, Ramteke RS, Rao GV (2013) Influence of vegetable purees on quality attributes of pastas made from bread wheat (T. aestivum). CyTA-J Food 11(2):142-149...
TD Cai,KC Chang - 《Food Research International》 被引量: 154发表: 1998年 Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration This study was to investigate the effect of soymilk coagulation method on tofu ...
Sensory and quality attributes of deodorized pea flour used in gluten-free food products 喜欢 0 阅读量: 20 作者: CE Hillen 摘要: Yellow pea (L.) flour was deodorized using high-pressure solvent extraction (HPSE) with ethanol and water as solvent. These flours were evaluated in gluten-free...
From the demand side, new preferences for food products arise promoted by socio-demographic and consumer behavior changes. Additional nutrients and enhanced production processes are considered quality attributes over which consumer decides at the purchase choice. Following contingent valuation method, this ...
Quality Attributes of Some Vegetables and Fruits Preserved by Sun and Oven Drying Methods 来自 Semantic Scholar 喜欢 0 阅读量: 17 作者: NS Eshak 摘要: Drying is one of the most appropriate techniques for producing of shelf stable food products. However, drying can result in significant loss of...
Randomization of CATA attributes: Should attribute lists be allocated to assessors or to samples? Michael Meyners, John C. Castura Pages 210-215 Article preview select article Understanding quality judgements of red wines by experts: Effect of evaluation condition Research articleAbstract only Understand...